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O,.HW1 :HDMEDIAPATH System Arial Arial Arial ial Narrow clips Arial Narrow MS Sans Serif Arial New Roman C:\COOK\RECIPES.SST d:\clips Arial ftsSetFile MS Sans Serif MS Sans Serif Arial Arial Times New Roman Times New Roman Arial Narrow d:\clips d:\clips ftsIndexName d:\clips Arial clips clips :CDMEDIAPATH ial Narrow ok\clips Arial New Roman clips Arial C:\COOK\RECIPES.SST RECIPEA C:\cook\clips D:\RECIPE.SST Arial Arial _)g%L clips clips k1\clips Arial RECIPES S.SST RECIPES Arial Arial Arial D:\COOKCLN\clips\ MS Sans Serif MS Sans Serif clips Arial Narrow d:\clips RECIPE clips clips Arial Arial d:\clips Arial mes New Roman MS Sans Serif Arial System clips clips k1\clips Arial New Roman Arial clips recipe Title VMain Page id 40 Page id 41 VVideo Page id 12 e One" VSearch Page id 19 VButtonPopup Page id 28 VTimer page id 37 VConverter VNotes VSearchCriteria Page id 43 VShoppingList Page id 47 Page id 48 Chicken Parmigiana Stir Fry Chicken Chicken in a Pot Baked Seafood Stir Fry Seafood Chicken Breast Braciole Scrambled Eggs Roasted Chicken Chicken Vegetable Soup Lentil Soup Smothered Chicken Brigitte's Chicken Curry Dom's Rigatoni & Broccoli PSoup Chuck Roast with Vegetables Salmon and Pasta Salad PEggs Simple Veal Scaloppini Fresh Pasta Bows Veal Roast with Rosemary Baked Fish Hungarian Cacciatore Roasted Chicken Breasts Baked Fish in a Dish Baked Trout Onion Frittata Oven-Fried Chicken Shrimp & Scallop Stir Fry Filet of Sole wt Mushroom Sauce Steamed Trout and Vegetables PTimer Patty Cake, Baker Man Dom's Sole Baked Stuffed Fish Crabmeat Casserole Pan-Fried Catfish Linguini wt White Clam Sauce Whitefish PShoppingList Pork Chops with Sauerkraut Veal Cacciatore Pasta With Oil, Garlic and Nuts Fresh Pasta Bows wt Sauce Moroccan Spiced Catfish Frittata ed Trout Ground Turkey Burgers Chicken Egg Drop Soup New England Clam Chowder Dom's Crumby Orange Roughy Dom's Crumby Orange Roughy Poached Seafood Shrimp Pasta Salad Oriental Chicken Fit for a King Mussels (Green and Black) PPoultry Chicken and Rice Dish Grilled Shellfish PSearch Roast Turkey Darkmeat Clams in White Wine Sauce Baked Noodles and Tuna Fish Veal in White Wine wt Mushrooms Stuffed Vegetables Lasagna Mostaccioli wt Prosciutto Sauce Fettuccini Alfredo Clams Oreganato Soft Shell Crab PPrintShoppingList Ground Turkey Mixture Pureed Lemon Broccoli Ground Chicken Burgers Broiled Fillet of Fish Broiled Fillet of Fish Chicken Cacciatore Dom's Roasted Chicken ed Scallops & Shrimp Fried Sole Meat -- Balls, Loaf or Burgers Diced Chicken with Walnuts Crabcakes PNotes Mamma's Meatballs Lucy's Pasta Mediterranean Baked Cod Dom's Crusty Orange Roughy Dom's Crusty Orange Roughy PPrintRecipe Sausages with Peppers & Onions Swordfish Kabobs Ricotta Gnocchi Spinach Lasagna Lemon Chicken with Almonds Boiled Lobster PPasta Broiled Shrimp & Scallops PConverter PMeats Potato Gnocchi Linguini with Red Clam Sauce Ravioli Chicken Soup Pasta E Fagioli Scallops Fillet of Sole wt Mushroom Sauce Oven-Fried Lemon Chicken Poached Eggs in Tomato Sauce PFish Artichoke Omelet Stuffed Pork or Veal Chop Turkish Shish Kebab Chicken wt Broccoli & Mushrooms th Mozzarella Pasta with Mozzarella Chicken and Broccoli Oriental Asparagus Omelet Asparagus Stuffed Chicken Manhattan Clam Chowder kTimer KNotes ZSearchCriteria ZRPrintRecipe KRecipeCategory KShoppingList KConverter KRecipeMain pointer exclaim bhelp2 mmc_play_d mmc_stop_d !""!!! 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Ctrl+O &Save Ctrl+S Save &As... saveas &Import... import &Export... export Print Set&up... printsetup &Print Pages... Ctrl+P printpages Prin&t Report... printreport Send &Mail... sendmail &Run... E&xit Alt+F4 &Edit &Undo Ctrl+Z Cu&t Ctrl+X &Copy Ctrl+C &Paste Ctrl+V paste C&lear Del clear Select &All Shift+F9 selectall Select Pa&ge Shift+F12 selectpage &Size to Page F11 sizetopage F&ind... F5 Re&place... replace Aut&hor F3 author &Text &Character... F6 character &Paragraph... F7 paragraph &Regular Ctrl+Space regular &Bold Ctrl+B &Italic Ctrl+I italic &Underline Ctrl+U underline Stri&keout Ctrl+K strikeout Superscrip&t/Subscript superscriptSubscript &Normal Script normalscript Su&bscript Ctrl+L subscript Su&perscript Ctrl+Shift+L superscript &Show Hotwords F9 showhotwords &Page &Next Alt+Right &Previous Alt+Left previous &First Alt+Up first &Last Alt+Down &Back Shift+F2 &History... Ctrl+F2 history N&ew Page Ctrl+N newpage &Help &Contents F1 contents Status &Bar F12 statusbar \lastTickCount enterpage USER.EXE mmGetTickCount leavePage milliseconds $setPos \lastTickCount USER.EXE mmGetTickCount getTickCount mmGetTickCount QVideoStage paused Small whatTick QVBigsmall mmGetTickCount stopped QVideoclip thumb playing closed \lastTickCount status s_tmp_bnds pauseclip thumb updateMedia buttonDown newPos myStage milliseconds QVideostage _seekClip QVideoClip updateMedia QcurrentClip QVideoStage paused QVideoClip playing MyPlayVideo QVideoStage Small QVBigsmall QVideoclip closeClip QVideoclip Playing pauseClip QVideoStage paused Small QVBigsmall QVideoClip playing MyStopVideo QVideoclip Z>isReady seekClip cQVideoclip QVideoclip Z>isReady seekClipFromEnd stepSize QVideoclip m{stepDist Z>isReady stepClip stepSize QVideoclip m{stepDist Z>isReady stepClipBack FALSE playingpausedstopped isReady QVideoStage successful small QVBigsmall stopped QVideoclip closed mmNotify shown QVideoClip UNname QVBigsmall RtextSingle ERecipe QRecipeTitle VNotes QGraphicClip QVideoStage RTitle Small QScale RButtonDes mmwidget_controls QGBigsmall Double Rtext QNotesName 2 UGname UVname EnterPage QVBigsmall QVideoStage Small QGBigsmall LeavePage author toggleStatus <+U!! statusbox reader <+U!8 statusbox author .&+ +E theStore decimal default svNumFormat memory clear_all openWindow number display last_key display w, "@ w, "@ theStore savekey number ?strUnderflow display strNoZeroDivide strOverflow clear_all last_key calculate .&, " calculate LBdisplay 0123456789+-*/= keyChar FALSE posNum svNumFormat strDisplayNumber Can't divide by 0. strNoZeroDivide Overflow strOverflow Underflow strUnderflow 240,180 Vstatus QVBigsmall QGraphicClip QVideoStage paused small QGBigsmall 2 UGName QVideoClip playing buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave clips Qcurrentclip Pointer QHDClipsPath Qhdpath QVideoclip Qcddrive QCDClipspath enterbook Qcurrentclip QVideoclip leavebook -$, #> Qcurrentclip QSoundVolume QButtonSound paused playing VSound MyButtonSound Qcurrentclip paused QSoundVolume playing MyPlaySound QcurrentClip paused playing MyStopSound }URollovertext RButtonDes ZMouseenter RButtonDes KRecipeMain ZMouseLeave MyGoToBook Clip cannot be played. QError MyErrorcheck graphic1 graphic2 graphic3 STimeEnd TRP12 TRP15 TRF11 TRF12 TRF16 TRF18 TRF24 TRF25 TRF27 TRF30 TRF33 TRF34 TRF35 TRP16 TRP22 TRP23 TRT11 TRT13 VRF12 VRF16 VRF24 VRF25 VRF30 VRF33 VRF34 VRF35 VRP12 VRP15 VRP16 VRP23 VRT11 VRT13 VLaugh1 VLaugh2 VLaugh3 VLaugh4 VLaugh5 VIntroE VIntroF VIntroM VIntroP VIntroS VIntroT VCtip1 VCtip2 VCtip3 VCtip4 VCtip5 VCtip6 VCtip7 VCtip8 VCtip9 VCtip10 VCtip11 VCtip12 VHints1 VHints2 VHints3 VHints4 VIntroR SBUT1 SBUT1 SBUT10 SBUT11 SBUT12 SBUT13 SBUT14 SBUT15 SBUT16 SBUT17 SBUT18 SBUT19 SBUT2 SBUT20 SBUT21 SBUT22 SBUT23 SBUT24 SBUT25 SBUT3 SBUT4 SBUT5 SBUT6 SBUT7 SBUT8 SBUT9 SRAM1 SRAM10 SRAM11 SRAM12 SRAM13 SRAM14 SRAM15 SRAM16 SRAM17 SRAM18 SRAM19 SRAM2 SRAM20 SRAM21 SRAM22 SRAM23 SRAM24 SRAM25 SRAM26 SRAM27 SRAM28 SRAM29 SRAM3 SRAM30 SRAM31 SRAM32 SRAM33 SRAM34 SRAM35 SRAM36 SRAM37 SRAM38 SRAM4 SRAM5 SRAM6 SRAM7 SRAM8 SRAM9 SREC1 SREC10 SREC11 SREC12 SREC13 SREC14 SREC15 SREC16 SREC17 SREC18 SREC19 SREC2 SREC20 SREC21 SREC22 SREC23 SREC24 SREC25 SREC26 SREC27 SREC28 SREC29 SREC3 SREC30 SREC31 SREC32 SREC33 SREC34 SREC35 SREC36 SREC37 SREC38 SREC39 SREC4 SREC40 SREC41 SREC42 SREC43 SREC44 SREC5 SREC6 SREC7 SREC8 SREC9 VLaugh6 VRP22 VRT12 c:%2%2% notifyBefore lastTickCount "mmGetTickCount" dllFunctions("USER.EXE") function 4QVideoclip, QVideoStage DWORD = getTickCount () whatTick = + 500 <> NULL status = mmStatus "playing" mmTF = mmTimeFormat = milliseconds pos = mmPosition len = mmLength setPos B"thumb" "paused" noop() "stopped" "closed" mediaSize stage /= 240,180 stageSizing /= clipmedia QVBigsmall = "Small" System QVideoClip pauseclip s_tmp_bnds = s_tmp_wid1 = ( s_tmp_wid2 = ( ) = down newX = newY = updateMedia b(0,( 6frame 4QVideostage, myStage = newPos = q*len) seekClip MyPlayVideo 4QVideoClip, QVideoStage, QcurrentClip If mmstatus clip 9 = "playing" U = "paused" mmstop r notify Qcurrentclip = QVideoclip <> NULL mmPlayable stage closeClip mmClose mediaSize /= 240,180 stageSizing /= clipmedia QVBigsmall = "Small" pauseClip = "Playing" mmPause MyStopVideo If /= 240,180 seekClip argPos isReady( mmSeek . wait seekClipFromEnd cQVideoclip stepClip stepDist stepSize = Q(mmLength l/ 20) mmPosition mmStep stepClipBack / 20) whatClip mmStatus "playingpausedstopped" FALSE mmNotify cRef, cCommand, cResult & = "v" % = "successful" If = "closed" /= 240,180 /= clipMedia TO HANDLE EnterPage 4QVideoClip, QGraphicClip, QVideoStage, QSoundClip,\ QGBigsmall, QVBigsmall, QScale, QStepSize, QRecipeTitle, QNotesName , = "Double" H = "Small" c = " = "ERecipe" mediaSize stage /= 240,180 stageSizing /= clipmedia RecordField "RButtonDes" = richText "Rtext" "RtextSingle" Recordfield "RTitle" = UNname "VNotes" = shown close UVname "mmwidget_controls" = UGname mmopen QVideoclip LeavePage /= 240,180 mmclose mmyield --Copyright 1991-1994 Asymetrix Corporation gives you permission e, revise reuse the --individual scripts your own --applications. You may x, however, Sentire --substantial part redistribution jproduct. retains copyright on original elements . Include notice "Portions are they --contain copied --A note on language independence: For ease translating strings readers that come functions located --The names these letters: " toggleStatus openWindow 4memory, theStore, svNumFormat = TRUE [displays initialize up formats B"clear_all" l = 0 k = 0 "0" & sysDecimal & "00" o= default = FALSE --controls numbers, checks overflow, multiple --points, sets Jkey value generic 4last_key ") >= 16 continued 0's " = 0 --replace " = 0 "0." --append "0." keystroke --This performs calculations. If no values had been entered --saved, 're repeatedly hitting same operator , no action taken. If one passed jno other If two calculated previously stored their --result displayed scrollable tape. val1. new_op op, savekey --ignore hits on "+-x/") "+-x/")) --special equal sign x"mr" x"math" have .out dividing --only operation " = 0 strNoZeroDivide() under/ c strOverflow() c strUnderflow() handler intercepts strokes If a --calculator equivalent pressed, a Emessage sent corresponding ZSTRING keyAsChar "0123456789+-*/="& ("0") ("9") ("0")) = "*" = "x" = "=" posNum num isType(REAL, >= 0 strDisplayNumber fValue If there's no dec pt don't There's a "Can't divide buttonClick 4QVideoClip, QGraphicClip, QVideoStage, QSoundClip, QGBigsmall, QVBigsmall --This function will change the display large photo no video playing Estop !, resize Mstage ~be switched VV = mediaSize Vstatus = mmStatus clip %"paused" sysLockscreen = VV = "240,180" /= 480,360 stageSizing /= StretchMedia = "big" /= 240,180 /= clipMedia mmPlay /notify UGName VV = "240,180" /= 480,360 mmclose ButtonClick ZMouseenter To Handle ZMouseLeave 4Qcddrive, QCDClipspath, Qhdpath, Qcurrentclip --Creates clips paths. QCDClipsPath = U & " CDMediaPath QHDClipsPath = m & " HDMediaPath 8= QHDClipspath QVideoclip = = cursor "Pointer" MyButtonSound , QButtonSound, QSoundVolume = "on" If If mmstatus = "playing" = "paused" mmclose notify mmyield VSound = "SBut" & mmVolume Vsound = mmplay MyPlaySound HSound If Hsound = MyStopSound 4QVideoClip, QVideoStage, QcurrentClip If mmStop ZMouseenter Text RecordField "RButtonDes" = URollovertext ZMouseLeave / = "KRecipeMain" MyGoToBook Hbook, HPage MyErrorcheck HClip 4QCurrentclip, QError --Initializes a known value 5 = mmPlayable --Restarts error checking t <> " cannot be played." MyErrorCheck indeo236 indeo236 SRam3 c:\cook\clips\picture1.bmp c:\cook\clips\picture1.bmp c:\cook\clips\picture1.bmp stimeend.wav vre3.avi vre4.avi vrf12.avi vrf16.avi vrf24.avi vrf25.avi vrf30.avi vrf33.avi vrf34.avi vrf35.avi vrm1.avi vrm2.avi vrm4.avi vrm5.avi vrm6.avi vrp1.avi vrp2.avi vrp3.avi vrp4.avi vrp5.avi vrp6.avi vrp12.avi vrp15.avi vrp16.avi vrp23.avi vrt2.avi vrt2.avi vrt4.avi vrt6.avi vrt8.avi vrt11.avi vrt13.avi vrs2.avi vrs5.avi vrs6.avi vrs7.avi vlaugh1.avi vlaugh2.avi vlaugh3.avi vlaugh4.avi vlaugh5.avi vintroe.avi vintrof.avi vintrom.avi vintrop.avi vintros.avi vintrot.avi vctip1.avi vctip2.avi vctip3.avi vctip4.avi vctip5.avi vctip6.avi vctip7.avi vctip8.avi vctip9.avi vctip10.avi vctip11.avi vctip12.avi vhints1.avi vhints2.avi vhints3.avi vhints4.avi vintror.avi sbut1.wav but1.wav SBUT10.WAV UT10.WAV SBUT12.WAV UT12.WAV SBUT13.WAV UT13.WAV SBUT14.WAV UT14.WAV SBUT15.WAV UT15.WAV SBUT16.WAV UT16.WAV SBUT17.WAV UT17.WAV SBUT18.WAV UT18.WAV SBUT19.WAV UT19.WAV SBUT2.WAV BUT2.WAV SBUT20.WAV UT20.WAV SBUT21.WAV UT21.WAV SBUT22.WAV UT22.WAV SBUT23.WAV UT23.WAV SBUT24.WAV UT24.WAV SBUT25.WAV UT25.WAV SBUT3.WAV BUT3.WAV SBUT4.WAV BUT4.WAV SBUT5.WAV BUT5.WAV SBUT7.WAV BUT7.WAV SBUT8.WAV BUT8.WAV SBUT9.WAV BUT9.WAV SRAM1.WAV RAM1.WAV SRAM12.WAV AM12.WAV SRAM13.WAV AM13.WAV SRAM14.WAV AM14.WAV SRAM15.WAV AM15.WAV SRAM17.WAV AM17.WAV SRAM18.WAV AM18.WAV SRAM19.WAV AM19.WAV SRAM20.WAV AM20.WAV SRAM21.WAV AM21.WAV SRAM22.WAV AM22.WAV SRAM23.WAV AM23.WAV SRAM24.WAV AM24.WAV SRAM26.WAV AM26.WAV SRAM27.WAV AM27.WAV SRAM28.WAV AM28.WAV SRAM29.WAV AM29.WAV SRAM3.WAV RAM3.WAV SRAM31.WAV AM31.WAV SRAM32.WAV AM32.WAV SRAM33.WAV AM33.WAV SRAM35.WAV AM35.WAV SRAM38.WAV AM38.WAV SRAM4.WAV RAM4.WAV SRAM5.WAV RAM5.WAV SRAM6.WAV RAM6.WAV SRAM7.WAV RAM7.WAV SRAM8.WAV RAM8.WAV SRAM9.WAV RAM9.WAV SREC16.WAV EC16.WAV SREC40.WAV EC40.WAV vlaugh6.avi vrp23.avi vrt12.avi trp3.bmp trp3.bmp trp4.bmp trp4.bmp trp6.bmp trp6.bmp trp12.bmp rp12.bmp trp15.bmp rp15.bmp tre1.bmp tre1.bmp tre2.bmp tre2.bmp tre3.bmp tre3.bmp tre4.bmp tre4.bmp tre5.bmp tre5.bmp tre6.bmp tre6.bmp tre7.bmp tre7.bmp trf9.bmp trf9.bmp trf11.bmp rf11.bmp trf12.bmp rf12.bmp trf16.bmp rf16.bmp trf18.bmp rf18.bmp trf24.bmp rf24.bmp trf25.bmp rf25.bmp trf27.bmp rf27.bmp trf30.bmp rf30.bmp trf33.bmp rf33.bmp trf34.bmp rf34.bmp trf35.bmp rf35.bmp trm1.bmp trm1.bmp trm2.bmp trm2.bmp trm4.bmp trm4.bmp trm5.bmp trm5.bmp trm6.bmp trm6.bmp trp1.bmp trp1.bmp trp2.bmp trp2.bmp trp5.bmp trp5.bmp trp16.bmp rp16.bmp trp22.bmp rp22.bmp trp23.bmp rp23.bmp trt2.bmp trt2.bmp trt3.bmp trt3.bmp trt4.bmp trt4.bmp trt6.bmp trt6.bmp trt8.bmp trt8.bmp trt11.bmp rt11.bmp trt13.bmp rt13.bmp trs2.bmp trs2.bmp trs5.bmp trs5.bmp trs6.bmp trs6.bmp trs7.bmp trs7.bmp SBUT1.WAV BUT1.WAV SBUT11.WAV UT11.WAV SBUT6.WAV BUT6.WAV SRAM10.WAV AM10.WAV SRAM11.WAV AM11.WAV SRAM16.WAV AM16.WAV SRAM2.WAV RAM2.WAV SRAM25.WAV AM25.WAV SRAM30.WAV AM30.WAV SRAM34.WAV AM34.WAV SRAM36.WAV AM36.WAV SRAM37.WAV AM37.WAV SREC1.WAV REC1.WAV SREC10.WAV EC10.WAV SREC11.WAV EC11.WAV SREC12.WAV EC12.WAV SREC13.WAV EC13.WAV SREC14.WAV EC14.WAV SREC15.WAV EC15.WAV SREC17.WAV EC17.WAV SREC18.WAV EC18.WAV SREC19.WAV EC19.WAV SREC2.WAV REC2.WAV SREC20.WAV EC20.WAV SREC21.WAV EC21.WAV SREC22.WAV EC22.WAV SREC23.WAV EC23.WAV SREC24.WAV EC24.WAV SREC25.WAV EC25.WAV SREC26.WAV EC26.WAV SREC27.WAV EC27.WAV SREC28.WAV EC28.WAV SREC29.WAV EC29.WAV SREC3.WAV REC3.WAV SREC30.WAV EC30.WAV SREC31.WAV EC31.WAV SREC32.WAV EC32.WAV SREC33.WAV EC33.WAV SREC34.WAV EC34.WAV SREC35.WAV EC35.WAV SREC36.WAV EC36.WAV SREC37.WAV EC37.WAV SREC38.WAV EC38.WAV SREC39.WAV EC39.WAV SREC4.WAV REC4.WAV SREC41.WAV EC41.WAV SREC42.WAV EC42.WAV SREC43.WAV EC43.WAV SREC44.WAV EC44.WAV SREC5.WAV REC5.WAV SREC6.WAV REC6.WAV SREC7.WAV REC7.WAV SREC8.WAV REC8.WAV SREC9.WAV REC9.WAV 1275,3 RecipeA.tbk Page PEggs ftsIgnore ftsKeywords FRecipeList selPage Selectedtitle buttonUp .&+ +E mouseenter Pointer mouseleave }where Xlin= Selectedtitle = "300,50,100" --purple syslockScreen = selPage = selectedtitle selpage = cursor "Pointer" Frittata Onion Frittata Artichoke Omelet Asparagus Omelet Patty Cake, Baker Man Poached Eggs in Tomato Sauce Scrambled Eggs RHotSpot -$, #> exclaim HSound OHidden MyPlaySound mouseEnter .&+ +E MyStopSound OHidden mouseLeave = cursor "exclaim" "OHidden" HSound = "SRam" & MyPlaySound To Handle MyStopSound MouseLeave OHidden $$,,$ hxzppzhhjj '$'$',/,44 ,/4/,/442 $$,$,$$ $#+3;: zpzzhhz ppjphhjpzp :;03*+ $'$'$%' 74/4/,/,* jkhpjphppj hzhxx $'4,// zpjkphkh SJJHHJ JBK@C@ 3/##$ '$$', ,/47, 74,/y $#$$# jpjhzjkzpk zhh`z BJHBKB C8;;*+ $$'',$ '$,'','4/, 7,44/by jjtkkpphzz ',/',''$,$ ,$4',7/44b ##"+"# #$+3+$ rjrppjjpzx CHBBHJBK 22*+# '$',''$,', 4,4bby jjtjjtotj kzzhh pjphk $,',$,','4 jjttjtotrp xxpjzhx '/$'$$'' ,/bbyy $$+#$ #;Bchzz pjjrjjprjp hzzxz $'$'$ #2;;33 pjtjrpp xhhzz ;003" ##++$ ,3+$$ kzkkhzzpz 3:[kzzjjp jpkhhpzz Zbbyyjj ,+ HSound MyPlaySound buttonclick buttonclick HSound = "SRec" & MyPlaySound Let me tell you about this recipe URollovertext BHelp PRecipeCategory zMyButtonsound Hbook HPage Qcddrive Help.tbk MyGoToBook buttonClick mouseEnter Pointer mouseLeave buttonClick 4Qcddrive MyButtonsound Hbook = & "Help.tbk" HPage = "PRecipeCategory" MyGoToBook = cursor "help" To Handle %Pointer" MouseLeave Click HELP and I'll tell you what to do! URollovertext Frittata Heart Omelet Vintroe UVName UGName UNName USName Easy,Quick ftsKeywords 2 tablespoons olive oil 1 clove garlic, minced 1 small onion, finely chopped 1 green pepper, finely chopped 4 eggs, scrambled 2 tablespoons grated cheese UShoppingList Julia Child and a Frittata, and you're set! Serves 2 Ingredients 2 tablespoons olive oil 1 clove garlic, minced 1 small onion, finely chopped 1 green pepper, finely chopped 4 eggs 2 tablespoons grated cheese Let's get cooking: Pour oil in a medium frying pan. Saut garlic, onions and peppers for 10 to 15 minutes until onion is translucent. Beat eggs and grated cheese. Add eggs and cheese to pan and shake pan to mix eggs with vegetables. Lower heat and cover pan. Cook for about 10 minutes. Turn once by putting a plate over pan, turn pan and plate over then slip frittata back in pan. Cook on the other side for an additional 2 or three minutes, then serve. Alternatively, cook top of frittata by sliding uncovered pan under broiler for 2 minutes. Julia Child and a Frittata, and you're set! Serves 2 Ingredients 2 tablespoons olive oil 1 clove garlic, minced 1 small onion, finely chopped 1 green pepper, finely chopped 4 eggs 2 tablespoons grated cheese Let's get cooking: Pour oil in a medium frying pan. Saut garlic, onions and peppers for 10 to 15 minutes until onion is translucent. Beat eggs and grated cheese. Add eggs and cheese to pan and shake pan to mix eggs with vegetables. Lower heat and cover pan. Cook for about 10 minutes. Turn once by putting a plate over pan, turn pan and plate over then slip frittata back in pan. Cook on the other side for an additional 2 or three minutes, then serve. Alternatively, cook top of frittata by sliding uncovered pan under broiler for 2 minutes............ Julia Child and a Frittata, and you're set! Serves 4 Ingredients 4 tablespoons olive oil 2 cloves garlic, minced 1 medium onion, finely chopped 2 green peppers, finely chopped 8 eggs 4 tablespoons grated cheese Let's get cooking: Pour oil in a large frying pan. Saut garlic, onions and peppers for 10 to 15 minutes until onion is translucent. Beat eggs and grated cheese. Add eggs and cheese to pan and shake pan to mix eggs with vegetables. Lower heat and cover pan. Cook for about 10 minutes. Turn once by putting a plate over pan, turn pan and plate over then slip Frittata back in pan. Cook on the other side for an additional 2 or three minutes, then serve. Alternatively, cook top of Frittata by sliding uncovered pan under broiler for 2 minutes............ Frittata &Button &Button &Button &Button OEggs ]}]}] eeuUeu }uuMmLu M]eeu]eu Uuuemu}e eumeue} ee}e]e}} Umem}}M}} umeeU ]mU}e}eu Mmeu}}= 6>>6> >66>66 6>>66 >>6>>6 >6>>6 >6>6> >6>66 6>6>> 6>6>6 6>>6>6> >6>>6>6 6>6>6>6> 6>>6>6 >>6>> >>6>6>>6> 6>6>>6 >6>>6>> >>6>>6> ~QvQvQ KRecipeMain RtextSingle RtextDouble RTitle RText RButtonDes &Button BScale Single RtextSingle QScale Double Rtext zMyButtonSound RtextDouble buttonclick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonclick 4QScale MyButtonSound = "Double" richText "Rtext" "RtextDouble" U = "Single" "RtextSingle" ZMouseenter To Handle ZMouseLeave Change the # of Servings URollovertext BHelp PRecipe zMyButtonsound Hbook HPage Qcddrive Help.tbk MyGoToBook buttonClick ZMouseenter mouseEnter Pointer ZMouseLeave mouseLeave buttonClick 4Qcddrive MyButtonsound Hbook = & "Help.tbk" HPage = "PRecipe" MyGoToBook = cursor "help" ZMouseenter To Handle 3Pointer" ZMouseLeave Click HELP and I'll tell you what to do! URollovertext zMyButtonsound myrecipe.tbk Qhdpath bookname buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick 4Qhdpath MyButtonsound myrecipe bookname = 4 & " .tbk" ZMouseenter To Handle ZMouseLeave Add your own recipes and save them URollovertext BNotes 1, #> UNName PNotes Myrecipe.tbk QRecipeTitle FNotes Qhdpath QNotesPage QNotesName vbook Vnotes zMyButtonSound FNotesRecipeTitle buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick 4Qhdpath, QRecipeTitle,QNotesName, QNotesPage vbook = 4 & "Myrecipe.tbk" MyButtonSound 7 = "PNotes" & UNName "FNotes" "FNotesRecipeTitle" "Vnotes" ZMouseenter To Handle ZMouseLeave Create or Change Recipe Notes URollovertext BSearch Vbookname PSearch zMyButtonsound myrecipe.tbk Qpagename Qhdpath VMain buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick 4Qhdpath, Qpagename MyButtonsound Vbookname = < & "myrecipe.tbk" currentpage "VMain" = "PSearch" 8vbookname ZMouseenter To Handle ZMouseLeave Search for recipes by any word imaginable URollovertext BPrint FPrintRecipeTitle Vprintrecipe FPrintRecipeText zMyButtonsound PPrintRecipe RTitle QPage Rtext Vprinttitle buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick 4printtitle, printrecipe, QPage MyButtonsound Vprinttitle = J"RTitle" Vprintrecipe = J"Rtext" A= 720,720,720,720 --1/2 inch margins sysLockscreen = "PPrintRecipe" Text Field "FPrintRecipeTitle" = eText" = ZMouseenter To Handle ZMouseLeave Print the recipe if you have a printer URollovertext BList Vbookname zMyButtonsound myrecipe.tbk Qpagename $jUShoppingList PShoppingList Qhdpath RTitle FShoppingListItems FShoppingListRecipe buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick 4Qhdpath, Qpagename MyButtonsound Vbookname = < & "myrecipe.tbk" "FShoppingListRecipe" "PShoppingList" Recordfield "RTitle" "FShoppingListItems" UShoppingList 8vbookname ZMouseenter To Handle ZMouseLeave Make your own custom shopping list URollovertext BConvert false zMyButtonsound VConverter buttonclick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonclick MyButtonsound "VConverter" = close ZMouseenter To Handle ZMouseLeave See if you can measure up -- or down URollovertext BTimer Vtimer false zMyButtonsound False Qtimeon VTimer buttonclick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonclick 4Qtimeon MyButtonsound "VTimer" = < = "False" close "Vtimer" ZMouseenter To Handle ZMouseLeave Click to countdown to great food URollovertext BPrev zMyButtonsound buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick MyButtonsound ZMouseenter To Handle ZMouseLeave Go to previous page just like a book URollovertext BBack zMyButtonsound buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick MyButtonsound ZMouseenter To Handle ZMouseLeave Go back to where you just came from URollovertext BMenu PMainMenu zMyButtonsound Hbook HPage MainMenu.tbk Qcddrive MyGoToBook buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick 4Qcddrive MyButtonsound Hbook = & "MainMenu.tbk" HPage = "PMainMenu" MyGoToBook ZMouseenter To Handle ZMouseLeave Go to Main Menu to see all my good stuff URollovertext BNext zMyButtonsound myrecipe.tbk Qhdpath Vbook KRecipeMain buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick 4Qhdpath MyButtonsound --Go except our recipes, myrecipes /"KRecipeMain" Vbook = ~ & " 8.tbk" ZMouseenter To Handle ZMouseLeave Go to next page just like a book URollovertext THotSpot -$, #> ZMouseenter Exclaim HSound MyPlaySound mouseEnter Pointer MyStopSound ZMouseLeave mouseLeave = cursor "Exclaim" HSound = "SRam" & MyPlaySound ZMouseenter To Handle bPointer" MyStopSound ZMouseLeave My thoughts when cooking URollOverText mmPlayer mmwidget_controls 4530,3045,8295,3420 slider 1275,3015,3915,3390 lastTickCount ZMouseenter mouseEnter ZMouseLeave mouseLeave ZMouseenter To Handle ZMouseLeave Go to any part of the video URollovertext f;\>v? ZMouseenter mouseEnter ZMouseLeave mouseLeave ZMouseenter To Handle ZMouseLeave Go to any part of the video URollOverText sliderline 2@U A ^@U 1 slider thumb sized author moved lastX lastX setPos sized ssm = syssuspendmessages = TRUE syspageunitsperpixel moved bnds = setPos x lastX x = NULL x < 0 x = 0 x > 1 x = 1 myWid = ( backWid = <*x)- = ssm lastX MyPlayVideo buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick MyPlayVideo ZMouseenter To Handle ZMouseLeave 4530,3045,4905,3420 Play the Video to see me! URollOverText MyStopVideo buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave buttonClick sysLockscreen = MyStopVideo ZMouseenter To Handle ZMouseLeave 5280,3045,5655,3420 Stop, Stop the Video! 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Serves 1 Ingredients 2 tablespoons olive oil 8 ounce jar of artichoke hearts, drained 3 eggs (or one egg yolk and four egg whites), beaten 2 ounces mozzarella cheese, sliced salt to taste pepper to taste tomato sauce for garnish fresh basil leaves for garnish tomato slices for garnish Here we go: Heat olive oil in a 9" frying pan. Briefly saut the artichoke hearts. Add beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. Breakfast, lunch or dinner. Serves 1 Ingredients 2 tablespoons olive oil 8 ounce jar of artichoke hearts, drained 3 eggs (or one egg yolk and four egg whites), beaten 2 ounces mozzarella cheese, sliced salt to taste pepper to taste tomato sauce for garnish fresh basil leaves for garnish tomato slices for garnish Here we go: Heat olive oil in a 9" frying pan. Briefly saut the artichoke hearts. Add beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. Breakfast, lunch or dinner. Serves 2 Ingredients 4 tablespoons olive oil 2-8 ounce jars of artichoke hearts, drained 6 eggs (or two egg yolks and eight egg whites), beaten 4 ounces mozzarella cheese, sliced salt to taste pepper to taste tomato sauce for garnish fresh basil leaves for garnish tomato slices for garnish Here we go: Heat olive oil in a large frying pan. Briefly saut the artichoke hearts. Add beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. 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Heat olive oil in a 9" frying pan. Add the asparagus, onions, beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. Serves 1 Ingredients 1 cup asparagus, cut into 1 inch pieces (fresh or leftover) 1/2 onion, cut in crescents 2 tablespoons olive oil 2 eggs (or one egg yolk and three whites), beaten 2 ounces mozzarella cheese, sliced salt to taste ground pepper to taste Here's What to do: If the asparagus is fresh, parboil for 1 minute. Heat olive oil in a 9" frying pan. Add the asparagus, onions, beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. Serves 2 Ingredients 2 cups asparagus, cut into 1 inch pieces (fresh or leftover) 1 onion, cut in crescents 4 tablespoons olive oil 4 eggs (or two egg yolks and eight whites), beaten 4 ounces mozzarella cheese, sliced salt to taste ground pepper to taste Here's What to do: If the asparagus is fresh, parboil for 1 minute. Heat olive oil in a large frying pan. Add the asparagus, onions, beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. Asparagus Omelet &Button &Button &Button &Button EOEGE d__d _ ''**"** 22*/2 =55== rtggt g OMEOG EGEE_ uutt| MME==5 ttggl Wddllt W\WTO \\W\\T rttgglgglg ME=-% d_d_T dd\\TTM ttgglgl _g_d_d_d d_\TMTMM ddllttld_ W\WTOE T\dltw ttgglggl \d|tml| lgglgg_gd_ ttglgl gg_gg_d__d wrrwwtgl lgg_g_dg rwrwttgglg rwwtgglggl wrtgllggl _dg__d]\ _d]_d__ _g_dg_d __g__d_\ T\T\\ \\tdLT TRSS[csrrw llg_d_dd \\TT[ LDKKSLLDDL TTS[c pk\[OLL TMLD[kk ggd]d wwrdL \\d\\TL TD;4;33;; S[Sxzx [xsrw[#< TTL\ll| D7*SCKxhxz +3
>6> >66>66 6>>66 >>6>>6 >6>>6 >6>6> >6>66 6>6>> 6>6>6 6>>6>6> >6>>6>6 6>6>6>6> 6>>6>6 >>6>> >>6>6>>6> 6>6>>6 >6>>6>> >>6>>6> Poached Eggs in Tomato Sauce VCtip9 UVName UGName UNName 2 garlic cloves, chopped 1 medium onion, chopped 3 tablespoons olive oil 8 eggs 1 pound peeled tomatoes, or 1 can of stewed tomatoes (I like stewed tomatoes) salt to taste pepper to taste few basil leaves grated cheese UShoppingList USName ftsKeywords My Pop's favorite. Mine too. Serves 6 Ingredients 2 garlic cloves, chopped 1 medium onion, chopped 3 tablespoons olive oil 8 eggs 1 pound peeled tomatoes, or 1 can of stewed tomatoes (I like stewed tomatoes) salt to taste pepper to taste few basil leaves grated cheese Here's what to do: In a deep 9" frying pan, saut the garlic and onion in olive oil. Add tomatoes and simmer 15 minutes at low heat. Add salt and pepper to taste. Carefully drop eggs in sauce, cover and poach for 3 minutes for soft eggs and about 5 minutes for hard eggs. Remove from heat and place the poached eggs in serving dish. Spoon tomato sauce over eggs. Crown each serving with basil leaves, sprinkle with grated cheese and serve with toasted Italian bread. Note: Use some tabasco sauce for an extra kick. My Pop's favorite. Mine too. Serves 6 Ingredients 2 garlic cloves, chopped 1 medium onion, chopped 3 tablespoons olive oil 8 eggs 1 pound peeled tomatoes, or 1 can of stewed tomatoes (I like stewed tomatoes) salt to taste pepper to taste few basil leaves grated cheese Here's what to do: In a deep 9" frying pan, saut the garlic and onion in olive oil. Add tomatoes and simmer 15 minutes at low heat. Add salt and pepper to taste. Carefully drop eggs in sauce, cover and poach for 3 minutes for soft eggs and about 5 minutes for hard eggs. Remove from heat and place the poached eggs in serving dish. Spoon tomato sauce over eggs. Crown each serving with basil leaves, sprinkle with grated cheese and serve with toasted Italian bread. Note: Use some tabasco sauce for an extra kick. My Pop's favorite. Mine too. Serves 12 Ingredients 4 garlic cloves, chopped 2 medium onions, chopped 1/3 cup olive oil 16 eggs 2 pounds peeled tomatoes, or 2 cans of stewed tomatoes (I like stewed tomatoes) salt to taste pepper to taste few basil leaves grated cheese Here's what to do! In a large, deep frying pan, saut the garlic and onion in the olive oil. Add tomatoes and simmer 15 minutes at low heat. Add salt and pepper to taste. Carefully drop eggs in sauce, cover and poach for 3 minutes for soft eggs and about 5 minutes for hard eggs. Remove from heat and place the poached eggs in serving dish. Spoon tomato sauce over eggs. Crown each serving with basil leaves, sprinkle with grated cheese and serve with toasted Italian bread. Note: Use some Tabasco sauce for an extra kick. Poached Eggs in Tomato Sauce &Button &Button &Button &Button OEggs ]}]}] eeuUeu }uuMmLu M]eeu]eu Uuuemu}e eumeue} ee}e]e}} Umem}}M}} umeeU ]mU}e}eu Mmeu}}= 6>>6> >66>66 6>>66 >>6>>6 >6>>6 >6>6> >6>66 6>6>> 6>6>6 6>>6>6> >6>>6>6 6>6>6>6> 6>>6>6 >>6>> >>6>6>>6> 6>6>>6 >6>>6>> >>6>>6> Scrambled Eggs Omelet UVName UGName UNName 3 teaspoons oil or 2 tablespoons butter 3 eggs UShoppingList DomSound USName ftsKeywords Some sliced tomato, basil and crunchy toast -- and I'm a happy guy. Serves 1 or 2 Ingredients 3 teaspoons oil or 2 tablespoons butter 3 eggs Here's What to do: Beat eggs in a bowl. Heat oil or butter in a frying pan until oil is very hot or butter is foamy. Pour eggs into frying pan over medium heat, and mix briskly with wooden spoon, moving cooked parts to the center repeatedly until an even, semi-solid texture is reached. Spread eggs evenly across the bottom of the frying pan -- the thinner the better -- and let cook, shaking the pan occasionally to prevent sticking. Flip eggs over to cook other side (you can use a plate to cover the pan, turn the entire pan upside down quickly over the plate, and slide eggs back into pan). Cook the other side briefly and serve immediately. OPTIONS: Use 3 egg whites and one egg yolk. Add 1/2 cup grated mozzarella, American cheese, Swiss cheese or Monterey jack to the mixing bowl while beating eggs. Some sliced tomato, basil and crunchy toast -- and I'm a happy guy. Serves 1 or 2 Ingredients 3 teaspoons oil or 2 tablespoons butter 3 eggs Here's What to do: Beat eggs in a bowl. Heat oil or butter in a frying pan until oil is very hot or butter is foamy. Pour eggs into frying pan over medium heat, and mix briskly with wooden spoon, moving cooked parts to the center repeatedly until an even, semi-solid texture is reached. Spread eggs evenly across the bottom of the frying pan -- the thinner the better -- and let cook, shaking the pan occasionally to prevent sticking. Flip eggs over to cook other side (you can use a plate to cover the pan, turn the entire pan upside down quickly over the plate, and slide eggs back into pan). Cook the other side briefly and serve immediately. OPTIONS: Use 3 egg whites and one egg yolk. Add 1/2 cup grated mozzarella, American cheese, Swiss cheese or Monterey jack to the mixing bowl while beating eggs. Some sliced tomato, basil and crunchy toast -- and I'm a happy guy. Serves 2 or 3 Ingredients 6 teaspoons oil or 4 tablespoons butter 6 eggs Here's What to do: Beat eggs in a bowl. Heat oil or butter in a frying pan until oil is very hot or butter is foamy. Pour eggs into frying pan over medium heat, and mix briskly with wooden spoon, moving cooked parts to the center repeatedly until an even, semi-solid texture is reached. Spread eggs evenly across the bottom of the frying pan -- the thinner the better -- and let cook, shaking the pan occasionally to prevent sticking. Flip eggs over to cook other side (you can use a plate to cover the pan, turn the entire pan upside down quickly over the plate, and slide eggs back into pan). Cook the other side briefly and serve immediately. OPTIONS: Use 6 egg whites and 2 egg yolks. Add 1 cup grated mozzarella, American cheese, Swiss cheese or Monterey jack to the mixing bowl while beating eggs. Scrambled Eggs in Tomato Sauce &Button &Button &Button &Button OEggs ]}]}] eeuUeu }uuMmLu M]eeu]eu Uuuemu}e eumeue} ee}e]e}} Umem}}M}} umeeU ]mU}e}eu Mmeu}}= 6>>6> >66>66 6>>66 >>6>>6 >6>>6 >6>6> >6>66 6>6>> 6>6>6 6>>6>6> >6>>6>6 6>6>6>6> 6>>6>6 >>6>> >>6>6>>6> 6>6>>6 >6>>6>> >>6>>6> PFish ftsIgnore ftsKeywords FRecipeList selPage Selectedtitle buttonUp .&+ +E mouseenter Pointer mouseleave }where Xlin= Selectedtitle = "300,50,100" --purple syslockScreen = selPage = selectedtitle selpage = cursor "Pointer" Poached Seafood Baked Seafood Grilled Shellfish Stir Fry Seafood Baked Fish Baked Fish in a Dish Baked Stuffed Fish Broiled Fillet of Fish Moroccan Spiced Catfish Clams in White Wine Sauce Mediterranean Baked Cod Crabcakes Crabmeat Casserole Soft Shell Crab Boiled Lobster Dom's Crumby Orange Roughy Dom's Crusty Orange Roughy Salmon and Pasta Salad Shrimp Pasta Salad Scallops ed Scallops & Shrimp Shrimp & Scallop Stir Fry Broiled Shrimp & Scallops Dom's Sole Fried Sole Pan-Fried 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BWOWW_ wrorrjjrrq orwoQ ojjrqow ayrwjjwijw wjrrytwwor wyrwoorrtj wrrworwojr wyjrrbjwjr ogWgogWW_R OWW2"**"22 *:7"*:""2 "*""* *"**""** 2:OWOOWWOW 72*27 7**7**2** 7*2:22O _WW_W WW__WW_WW_ "*B:" ":**:/"*2" 2*""2*"**" "**/:2*: B2G:*:G"*: 2"22*2B**: 7*:2"*B*"2 2"*2*"22:W __WWOWW__B *:G*2B*2G2 B**2*2:2 *::"2B2*:2 "*2"2WO wqowwrrwiy Hyarwyr wZjwqbrwyj ryyrq ryZjrQRriZ raooZZrqbj wyjwijrryj jwrjjyZa wowqywwi irwrrworro ajwgg_ OOG**7*2:* *:B*2:**:: *7O2*B2*2 **B2*::"2G OW_WW_ _WW_WW OWW:"2*"*2 ""2*"**""2 ""*2"*2*"2 OWWOWWOW_O OW_OO__OOW WOW_OW_ OB22OG*2G1 2OB*:O22O* *GB*2O:*:G **BB:WG*B _WW_WW_ 2**2**72*2 7**:**22** :2*2GO_WW_ GWWOB12"*2 !*22*: rwwrwwrr wwrrwjrj jrwyrwryww jrryy jjwrtjwojr wwrrworo qwryorrirw ojrwijwo rrjarwiywo yrwijro BO2"**""* *"*2*"**"" 2OWOWWOW_ _WW_WW__ OW__WW_WWB *2:**:**2 2**27*2G*2 *2:** :2*2G _WOW_WO__ OWWOW_OOWW 1"2*"*2*" 2)*2B2*2:* 2*:W_ __WW_ B*::*2G2"2 2"":2"2*"2 :"*2*"*2"" 2*""*"" WWOW_ OWWB*2G7*2 *"2*"2:*"2 2"**"**""2 7"**""2*"2 :OWWO OO__WW_ rjiwqyrwwr wqyrwQ wwrwiyjwij wqjwwarry rqyjwy joQyrY `oQZr wyjjYbyy yrwyjrr jZriIboyZb Hrwitwwrrw irwoorrirr iytgygtt B2*:**::*2 2*2:**2/* *2"*2""2*" *2"*2**:OO OWG2""2*"2 2"*22"**"* 7:2""*""** ""**:WO B*:G**::*: :"2B2"::"2 :"2:2!2 2**22"2:G W OOWWO OWWOWWOOWO 2**/*2*2/* 27"*:2*2:* **:2*2G2 *::**2**B )*22**2"*: B*2:**B2*G wrrwrjr rjbro XryZry Zjyyrr brybrr broYbrI jZbrojroy rwwrrwjprw wZgwiZriQj gy_gogO "**"" "*""**"**" **27" **B2"2:* 2G2*:7*2O* *:**B:"*:2 OWWOWWO OWWOWO""*2 7**2**2:*2 B1*BO2*::* _WW_ W ::G2*::""2 *"**"*2""* *"**"*:7"* *"*2*"**:W G2*::"*2"* 22"*2"*:"" 2*"**"22*" 2*"**"2WOO WWOWWOW_ jyjriys iyrwiyjrtY joworwwjqo qowwotojrw iiwoyi rwwrw jjrorr _WOWWB*2:" 2B*"::**:* *:2*2:"*:" "**"*2*"2: _WOW_ OWWOWWOOWW OWWOOWO2 "**""* *""*2 2:2**722OW **BO**:*7 *2B**2"" :7!*2 22*7O OOWOGWW WWOW_WO OW_WO__WWB 2*::**:2 **7**:2*:* *2G:*2B **BB*2GO GWWO: 7**27*2 *::"*:** :2"27"2OR rrwrrwijww rrwir bryyri QrwZbri jyZjw QRjiRQ yQjwor jwiyrry yroyybR jwyyryby rwqyjiRjw iZyiayi__g "*2*"" 2**:2**2"* :22:B __WW_ O2*:B**:** :*"** ""2*": *2**27"*:G OOWOO OWWORWWGOW O:**: 2O:*:O*2B" *GB*2G**BG "*:22G:*: W O:"*7""**" *2""*/* 2**:O B"2B2"22"2 *"*2*"**" rwwroorrw wrrworb yrrjrrj rrybwwyjja rybjY yjjia jayjYIb ybbjbjrjyr jZjrybjy O:"*: *"2:"*:2"2 :""2* "*""*2"" 27"2O OWOW_ 72**:**::* *2:2**G GWOGWWOOWW 7"**""**"7 7""*""2*" 2OWWO_WOWW OOWOOWWO O:*2B**BG* 2B2*LJ:OO* :O:2: B7"::""**" _WG**:**:2 *:7*2G7*27 "2G**:2* "*2"":*"22 __WW_ wqywwijwqa rgZiY rQZww wybwiyjra WW__WW_ O:**:2*:O2 *:2*2:**:: *::*2:**27 *2G**::*2O OWWOWOB"*2 "*"*2 *"*2""*""* *"2:""2*" OOWWOW_ __WW__B2OO **::*BO*2G 2*::*2G**G :*2B*"22"2 2"2BGWWOW_ 27O:*2:**2 **22GB*)2 :**::**22* __WW_ __WW__ OB*"**"**" ""*"**"" R::_O WGBOOB BOBOWOGW_W OWOOWOBGOB GWG:OO:GOB OOW::**G:* :2"*:2*B:* 22**::*2:* 2B**:2**:2 WWOWWORWWO OWWOOWORWW OOWWOWWGO: 27**:2 "*:**22**: OW_WO OOW_OW__ B:WB*GO:*B :*:O2:G2": "2O**:*"2 :"*2*"2:: _WW_WW__ OB*:T*2:"" :2"2:"*2"* :*":2""2"" 22"**"* WWOOWO irwyyrjjww irrqr O2:_B2BW *:WB*7J*"* *"*O:*GG* O1:OB*:O** ::":O**G*" 71*2OB7:B2 *""**:JOBO WOOWWOWW_ OW_WOR 2"*::"*2"" 2*"*2 **"** "**/2*"2OO WWOWWOGWWO WOROR _WOWWOWWOO WOGWWOO:*! 22"**7:2/2 2**:2*:2*2 :**:**:B"* G:*:ORORR 2*"7**:2"2 :**:7*::** 7*2RWW_WW_ bjwyb AJ:BBJBO :BWB2B:7:* *"**""* *""**"*O2* O1*OB*2WB* OO**O2*BW* 2O2*B2*2WB "*":: 2":G1:O GO:GOA:B WO:"*::**: **:2*2 **B2*2:**: :**:2*G2** OOROJOWWO ORWWR _WOWO:"2B* *"2*"72"*2 ""**""*"" "2GOJWWOW_ OWW _ __G*2:*"2/ *:2"72""2* "27""*""*" *""*2O W qrroi rworry JZ::R_)2 O:!:O* **:B27:B*: GO:BG:2:G7 2::*B :*2:O27G *""*"*GO:: O2*OB*2W2* BO*2O2*BJ2 7J)""G:2OB *7J:*"" B7BB)2G :2GB2:R:*B G1:OB7OWOB OWOOWWOOWO :*2:*2OO1: :*:B*2 G**::"2:** ::**:*":BO ORGWWOO OW__WW_ J22B**:22O :*:O2*:7*2 B**B2*: :*"::*2GO rwirwy_r JB:BZ R*2RB*:O!+ *""*""* BW*:O**WB" 7O2*OO*:B* ":B*:O*7G2 *7B**G:*"* "*""* :BGOB:BB22 OO::OB2 2G:*:G B*7W2*B:* *B2"21"7B* "B2"2O**B* *2B!2O:*2O 2*B:*BB*! :*2G** OG:*"**""* ""*""** jwwrrwrjwr A:2RB:2G O:*:B2" :O:7O:* "BB7:O:* *2::2G:*:B **BB*2B/ **""* *""**""**2 OR2B:*2O:* *:B22G**72 ""*""*" *G2*:**::* 2O2*:9*2B* *BB2:O2*:G *2O**GB* *:B:GOBGOW GBOWGOOBO OB*:O*:G"" B2"2O**2** *2G**B:* 2:"*2"*GOO OWWOO Zyiirwiioi W**OO**O*" *W:*B *::*:O**:: "*O**G2" *BOB:2**2: *2OO*2B)2/ **2O2*GW** :**BG""G: 22"*2*":O **22*2O:*: GB)::2" 2""**" "**"" *""*""** "BO!* 2O)"BB*GOB GOOB:OBGWO BOOB:OO: 7)*2:**2** ::*2B**G:2 :B*2B*2OO bjyyrr B:JOG27GB2 **"2O::W: 2OO:2O12OB 2:O:*:O*:O 2*:2*2W:*: *""** *"2B)7B*"2 :"*O:!*G27 2G:*2G *:2*2:**2B **""* B2*2:**OG* ::"*B**GW2 2O:2B_B*GB "*:**W2""* :2*BB*2O2* :B*2G 2WB*BO*B_B 2OO*2W:""* *GJOGOW :OWWOWW rwrjrijpb :RB:Bg:*B B*2O2*:: **2O:*G:2G G*2OB* *2:** "**""* *"2:**:**O G*BW2*BB*2 O*"GO**O2* **G)"::! *:**2**2:) 2:**:2*:B2 G:7BOGBBO ::B:* *:7!:O** G**G2*:B !:GOBBG22 **BG**OG*G O:*OO QIyi9 :BRg::O:* O**O: *""*""** **""* :O*2O**O:* :W2*GJ*:O2 *:B*2B*2W) *2B**W2""* **""2 G17BB* :**22* 2B**G** **""* O**B2":O*2 O1*GO*2W2* 2O*2G2"N A!?/!? q9&6Nf1a 9'?)' .>.AiNNF !FNN>~ !A__A )aYA1 !Ya>!.6. ??q9Ga >F6)! 6NNny !?'!?? )??71O?7 )Ad|i9 !AYy|| t )!7??GG l9)1\t9. )NVVfi)ii AAaaA)\ttY a9)?Wq|tq O??1)17 Y9!FNN64! 9A,9A\ l\lt||y YY!!i| Y!.>6! )44<\ _WO?G i_WWGGOG? )7??) AFNNF>! d))Adtt\ !6FNN! tlA)9Q )ltqia !>FN! 6NNF. Y)1AYY9 aiqY) !6NN^ AQ\\!1 FNNV! 1A9..)91 FNN." ?WO// 1GG7! qA1A) 77')! !'/A) )77/')')') '17/7??1)1 ??79O7?G/ D=44>4,<=44>< YYQYYQ :B<:,,$$,4 ,,44<44,D4 ",$$,4<<449 ,Yd,DBA 499A9 4:BA DAAAD aiD,F>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Baked Seafood Omelet VLaugh6 UVName UGName UNName fish fillets UShoppingList USName ftsKeywords Anyone can bake seafood -- and it's great. Tips for baking seafood: All fish fillets, steaks, shellfish, and whole fish can be baked. In order to preserve moisture, smaller fish pieces or fillets should be cooked quickly, at high temperatures (425 degrees). Large fish, or fish pieces should be cooked at moderate temperatures (around 350 degrees) so that the pieces cook inside without burning outside. Baking is a great option for health-minded people, because it requires very little or no fat. Oven baking can dry seafood out, so it is important to retain moisture by coating with seasoned bread crumbs, or brushing with olive oil or melted butter. Another alternative is to cook the seafood smothered beneath thin slices of vegetables. Here's how to bake: Dip the fillets in milk or eggs, then coat with breadcrumbs. Place fish in a baking dish, folding thin ends under so that fish will cook evenly Generally, fish should be cooked approximately 10 minutes per inch of thickness. Place seafood on serving plates. Spoon cooking juice over seafood, sprinkle with lemon juice and serve. Anyone can bake seafood -- and it's great. Tips for baking seafood: All fish fillets, steaks, shellfish, and whole fish can be baked. In order to preserve moisture, smaller fish pieces or fillets should be cooked quickly, at high temperatures (425 degrees). Large fish, or fish pieces should be cooked at moderate temperatures (around 350 degrees) so that the pieces cook inside without burning outside. Baking is a great option for health-minded people, because it requires very little or no fat. Oven baking can dry seafood out, so it is important to retain moisture by coating with seasoned bread crumbs, or brushing with olive oil or melted butter. Another alternative is to cook the seafood smothered beneath thin slices of vegetables. Here's how to bake: Dip the fillets in milk or eggs, then coat with breadcrumbs. Place fish in a baking dish, folding thin ends under so that fish will cook evenly Generally, fish should be cooked approximately 10 minutes per inch of thickness. Place seafood on serving plates. Spoon cooking juice over seafood, sprinkle with lemon juice and serve. Anyone can bake seafood -- and it's great. Tips for baking seafood: All fish fillets, steaks, shellfish, and whole fish can be baked. In order to preserve moisture, smaller fish pieces or fillets should be cooked quickly, at high temperatures (425 degrees). Large fish, or fish pieces should be cooked at moderate temperatures (around 350 degrees) so that the pieces cook inside without burning outside. Baking is a great option for health-minded people, because it requires very little or no fat. Oven baking can dry seafood out, so it is important to retain moisture by coating with seasoned bread crumbs, or brushing with olive oil or melted butter. An other alternative is to cook the seafood smothered beneath thin slices of vegetables. Here's how to bake: Dip the fillets in milk or eggs, then coat with breadcrumbs. Place fish in a baking dish, folding thin ends under so that fish will cook evenly Generally, fish should be cooked approximately 10 minutes per inch of thickness. Place seafood on serving plates. Spoon cooking juice over seafood, sprinkle with lemon juice and serve. Go back to where you just came from Baked Seafood &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Grilled Shellfish UVName UGName UNName shellfish UShoppingList DomSound USName ftsKeywords Grilled shellfish is delicious and so easy. Tips for grilling shellfish: Always use a hot grill. Thoroughly scrub the live shellfish shells. If necessary, de-beard mussels. Shrimp, squid and scallops can be marinated for 15 to 30 minutes. A recommended marinade can be made of citrus juice, herbs, spices, olive oil and garlic. Steam or boil lobster for approximately 1 minute before placing on the grill. You may split the tail and grill for approximately 7-10 minutes. Claws will take a few minutes longer. If you are grilling spiny lobster tail, allow even more time. Oysters should be set cupped-side down. Oysters, clams and mussels in the shell are done when the shells pop open. Giant shrimp can be put on the grill with or without shells. Smaller seafood can be grilled on skewers. If bamboo skewers are used, first soak the skewers in cold water for 30 minutes to prevent them from burning. Serve with lemon juice, butter, cocktail sauce or just plain. Grilled shellfish is delicious and so easy. Tips for grilling shellfish: Always use a hot grill. Thoroughly scrub the live shellfish shells. If necessary, de-beard mussels. Shrimp, squid and scallops can be marinated for 15 to 30 minutes. A recommended marinade can be made of citrus juice, herbs, spices, olive oil and garlic. Steam or boil lobster for approximately 1 minute before placing on the grill. You may split the tail and grill for approximately 7-10 minutes. Claws will take a few minutes longer. If you are grilling spiny lobster tail, allow even more time. Oysters should be set cupped-side down. Oysters, clams and mussels in the shell are done when the shells pop open. Giant shrimp can be put on the grill with or without shells. Smaller seafood can be grilled on skewers. If bamboo skewers are used, first soak the skewers in cold water for 30 minutes to prevent them from burning. Serve with lemon juice, butter, cocktail sauce or just plain. Grilled shellfish is delicious and so easy. Tips for grilling shellfish: Always use a hot grill. Thoroughly scrub the live shellfish shells. If necessary, de-beard mussels. Shrimp, squid and scallops can be marinated for 15 to 30 minutes. A recommended marinade can be made of citrus juice, herbs, spices, olive oil and garlic. Steam or boil lobster for approximately 1 minute before placing on the grill. You may split the tail and grill for approximately 7-10 minutes. Claws will take a few minutes longer. If you are grilling spiny lobster tail, allow even more time. Oysters should be set cupped-side down. Oysters, clams and mussels in the shell are done when the shells pop open. Giant shrimp can be put on the grill with or without shells. Smaller seafood can be grilled on skewers. If bamboo skewers are used, first soak the skewers in cold water for 30 minutes to prevent them from burning. Serve with lemon juice, butter, cocktail sauce or just plain. Grilled Shellfish &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Stir Fry Seafood UVName UGName UNName Shrimp, scallops, squid, cubed or strips of firm fish UShoppingList DomSound USName ftsKeywords This oriental way of preparing seafood is great. Tips for stir frying seafood: Shrimp, scallops, squid (cubed) or strips of firm fish (halibut, monkfish, salmon, swordfish, tuna and shark) are all perfect candidates for stir frying. Stir frying rapidly cooks small bits of food, while constantly stirring in order to cook evenly and prevent sticking. It's important not to stir fry too much food at once, or too much liquid may accumulate, and the food will poach instead of fry. What to do: Although a large skillet can be used to stir fry, a wok is easier to work with. For quick and even frying, cut pieces into same sizes. Put the wok over high heat, and add two tablespoons of oil. When the oil is hot, add your choice of vegetables first and cook quickly until crunchy-tender. Remove the vegetables from the wok and set aside. Re-heat pan or wok, adding oil as needed. Add seafood and stir until opaque in the center and slightly browned. Depending on the seafood and the size of the pieces, this process should take approximately 1 to 5 minutes. Put vegetables back into the pan or wok, add seasoning or sauce of choice, and stir. Serve over rice. This oriental way of preparing seafood is great. Tips for stir frying seafood: Shrimp, scallops, squid (cubed) or strips of firm fish (halibut, monkfish, salmon, swordfish, tuna and shark) are all perfect candidates for stir frying. Stir frying rapidly cooks small bits of food, while constantly stirring in order to cook evenly and prevent sticking. It's important not to stir fry too much food at once, or too much liquid may accumulate, and the food will poach instead of fry. What to do: Although a large skillet can be used to stir fry, a wok is easier to work with. For quick and even frying, cut pieces into same sizes. Put the wok over high heat, and add two tablespoons of oil. When the oil is hot, add your choice of vegetables first and cook quickly until crunchy-tender. Remove the vegetables from the wok and set aside. Re-heat pan or wok, adding oil as needed. Add seafood and stir until opaque in the center and slightly browned. Depending on the seafood and the size of the pieces, this process should take approximately 1 to 5 minutes. Put vegetables back into the pan or wok, add seasoning or sauce of choice, and stir. Serve over rice. This oriental way of preparing seafood is great. Tips for stir frying seafood: Shrimp, scallops, squid, cubed or strips of firm fish (halibut, monkfish, salmon, swordfish, tuna and shark) are all perfect candidates for stir frying. Stir frying rapidly cooks small bits of food, while constantly stirring in order to cook evenly and prevent sticking. It's important not to stir fry too much food at once, or too much liquid may accumulate, and the food will poach instead of fry. What to do: Although a large skillet can be used to stir fry, a wok is easier to work with. For quick and even frying, cut pieces into same sizes. Put the wok over high heat, and add two tablespoons of oil. When the oil is hot, add your choice of vegetables first and cooking quickly until crunchy-tender. Remove the vegetables from the wok and set aside. Re-heat pan or wok, adding oil as needed. Add seafood and stir until opaque in the center and slightly browned. Depending on the seafood and the size of the pieces, this process should take approximately 1 to 5 minutes. Put vegetables back into the pan or wok, add seasoning or sauce of choice, and stir. Serve over rice. Stir Fry Seafood &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Baked Fish afood VHints2 UVName UGName UNName 1 pound fish fillets 1 medium tomato, sliced thin 1 red onion, sliced thin 1 lemon, sliced thin salt to taste pepper to taste fresh dill sprigs 1/4 cup white wine UShoppingList USName ftsKeywords It smells so good -- and tastes even better. Use a white fish such as sole, snapper, whitefish, scrod, or catfish. Serves 4 to 8 Ingredients 2 pounds fish fillets 1 large tomato, sliced thin 2 red onions, sliced thin 2 lemons, sliced thin salt to taste pepper to taste fresh dill sprigs 1/2 cup white wine What to do: Preheat oven to 350 degrees. Wash fish and dry gently. Set fish in lightly greased pan. Place tomato, onion and lemon on top of the fillets. Season with salt and pepper. Add dill sprigs. Pour white wine over fish. Bake 20 minutes. Serve with lemon wedges. It smells so good -- and tastes even better. Use a white fish such as sole, snapper, whitefish, scrod, or catfish. Serves 2 to 4 Ingredients 1 pound fish fillets 1 medium tomato, sliced thin 1 red onion, sliced thin 1 lemon, sliced thin salt to taste pepper to taste fresh dill sprigs 1/4 cup white wine What to do: Preheat oven to 350 degrees. Wash fish and dry gently. Set fish in lightly greased pan. Place tomato, onion and lemon on top of the fillets. Season with salt and pepper. Add dill sprigs. Pour white wine over fish. Bake 20 minutes. Serve with lemon wedges. It smells so good -- and tastes even better. Use a white fish such as sole, snapper, whitefish, scrod, or catfish. Serves 4 to 8 Ingredients 2 pounds fish fillets 1 large tomato, sliced thin 2 red onions, sliced thin 2 lemons, sliced thin salt to taste pepper to taste fresh dill sprigs 1/2 cup white wine What to do: Preheat oven to 350 degrees. Wash fish and dry gently. Set fish in lightly greased pan. Place tomato, onion and lemon on top of the fillets. Season with salt and pepper. Add dill sprigs. Pour white wine over fish. Bake 20 minutes. Serve with lemon wedges. Baked Fish &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Baked Fish in a Dish VLaugh1 UVName UGName UNName 1 tablespoon melted butter 2 tablespoons shallots, finely chopped 1 pounds flounder or sole fillets salt to taste pepper to taste 1/4 cup white wine 1/4 cup cream 1/4 cup seasoned bread crumbs 1 tablespoon parsley 4 lemon wedges UShoppingList USName ftsKeywords Serves 4 Ingredients 1 tablespoon melted butter 2 tablespoons shallots, finely chopped 1 pound flounder or sole fillets salt to taste pepper to taste 1/4 cup white wine 1/4 cup cream 1/4 cup seasoned bread crumbs 1 tablespoon parsley 4 lemon wedges Let's get cooking: Preheat oven to 350 degrees. Grease the bottom of a baking dish with butter. Sprinkle 1 tablespoon shallots on bottom of dish. Wash fish and pat dry. Sprinkle with salt and pepper to taste. Arrange fish in baking dish. Pour wine and cream over fish. Sprinkle with remaining shallots, bread crumbs and parsley. Bake for 20 to 30 minutes until fish is flaky. Serve with lemon wedges. Serves 4 Ingredients 1 tablespoon melted butter 2 tablespoons shallots, finely chopped 1 pound flounder or sole fillets salt to taste pepper to taste 1/4 cup white wine 1/4 cup cream 1/4 cup seasoned bread crumbs 1 tablespoon parsley 4 lemon wedges Let's get cooking: Preheat oven to 350 degrees. Grease the bottom of a baking dish with butter. Sprinkle 1 tablespoon shallots on bottom of dish. Wash fish and pat dry. Sprinkle with salt and pepper to taste. Arrange fish in baking dish. Pour wine and cream over fish. Sprinkle with remaining shallots, bread crumbs and parsley. Bake for 20 to 30 minutes until fish is flaky. Serve with lemon wedges. Serves 8 Ingredients 2 tablespoons melted butter 4 tablespoons shallots, finely chopped 2 pounds flounder or sole fillets salt to taste pepper to taste 1/2 cup white wine 1/2 cup cream 1/2 cup seasoned bread crumbs 2 tablespoons parsley 8 lemon wedges Let's get cooking: Preheat oven to 350 degrees. Grease the bottom of a large baking dish with butter. Sprinkle 2 tablespoons shallots on bottom of dish. Wash fish and pat dry. Sprinkle with salt and pepper to taste. Arrange fish in baking dish. Pour wine and cream over fish. Sprinkle with remaining shallots, bread crumbs and parsley. Bake for 20 to 30 minutes until fish is flaky. Serve with lemon wedges. Baked Fish in a Dish &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Baked Stuffed Fish UVName UGName UNName 1 cup seasoned bread crumbs 1 tablespoon shallots, minced 1 tablespoon parsley, minced 1/2 teaspoon oregano 1 teaspoon thyme 1 egg 2 tablespoons grated cheese 1 pound fish filets (sole, red snapper, grouper, flounder, catfish, white fish, or orange roughy) salt to taste pepper to taste 1/4 cup white wine 1/4 cup cream 4 lemon wedges UShoppingList DomSound USName ftsKeywords Candlelight and wine - very romantic. Serves 4 Ingredients 1 cup seasoned bread crumbs 1 tablespoon shallots, minced 1 tablespoon parsley, minced 1/2 teaspoon oregano 1 teaspoon thyme 1 egg 2 tablespoons grated cheese 1 pound fish filets (sole, red snapper, grouper, flounder, catfish, white fish, or orange roughy) salt to taste pepper to taste 1/4 cup white wine 1/4 cup cream 4 lemon wedges Here's how: Preheat oven to 350 degrees. Mix bread crumbs, spices, egg, and cheese together in a bowl. Sprinkle salt and pepper on each fish filet. Wrap a filet of fish around a heaping spoonful of stuffing. Place each fish roll, seam side down, in a baking dish. Pour wine and cream over fish. Bake for 35 minutes. Garnish with lemon wedges, and serve with a salad, roasted potato and green vegetables (spinach or string beans). Candlelight and wine - very romantic. Serves 4 Ingredients 1 cup seasoned bread crumbs 1 tablespoon shallots, minced 1 tablespoon parsley, minced 1/2 teaspoon oregano 1 teaspoon thyme 1 egg 2 tablespoons grated cheese 1 pound fish filets (sole, red snapper, grouper, flounder, catfish, white fish, or orange roughy) salt to taste pepper to taste 1/4 cup white wine 1/4 cup cream 4 lemon wedges Here's how: Preheat oven to 350 degrees. Mix bread crumbs, spices, egg, and cheese together in a bowl. Sprinkle salt and pepper on each fish filet. Wrap a filet of fish around a heaping spoonful of stuffing. Place each fish roll, seam side down, in a baking dish. Pour wine and cream over fish. Bake for 35 minutes. Garnish with lemon wedges, and serve with a salad, roasted potato and green vegetables (spinach or string beans). Candle light and wine - very romantic. Serves 8 Ingredients 2 cups seasoned bread crumbs 2 tablespoons shallots, minced 2 tablespoons parsley, minced 1 teaspoon oregano 2 teaspoons thyme 2 eggs 4 tablespoons grated cheese 2 pounds fish filets (sole, red snapper, grouper, flounder, catfish, white fish, or orange roughy) salt to taste pepper to taste 1/2 cup white wine 1/2 cup cream 8 lemon wedges Here's how: Preheat oven to 350 degrees. Mix bread crumbs, spices, egg, and cheese together in a bowl. Sprinkle salt and pepper on each fish filet. Wrap a filet of fish around a heaping spoonful of stuffing. Place each fish roll, seam side down, in a large baking dish. Pour wine and cream over fish. Bake for 35 minutes. Garnish with lemon wedges, and serve with a salad, roasted potato and green vegetables (spinach or string beans). Baked Stuffed Fish} &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Broiled Fillet of Fish VLaugh4 UVName UGName UNName 1 1/2 pounds fish fillets salt to taste pepper to taste 1 tablespoon vegetable oil 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 tablespoons finely chopped parsley 4 lemon wedges UShoppingList USName ftsKeywords Broiled Fillet of Fish with Mustard Garnish.. I think this mustard flavor is perfect! Serves 4 Ingredients 1 1/2 pounds fish fillets salt to taste pepper to taste 1 tablespoon vegetable oil 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 tablespoons finely chopped parsley 4 lemon wedges Here's what you do: Preheat broiler. Set fillets on flat pan. Brush with oil and sprinkle with salt and pepper. Mix mayonnaise, parsley and mustard and spread thinly over fillets. Set broiler rack approximately 4 inches under broiler, and broil fillets until golden brown, approximately 2-3 minutes. Serve with lemon wedges. Broiled Fillet of Fish with Mustard Garnish.. I think this mustard flavor is perfect! Serves 4 Ingredients 1 1/2 pounds fish fillets salt to taste pepper to taste 1 tablespoon vegetable oil 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 tablespoons finely chopped parsley 4 lemon wedges Here's what you do: Preheat broiler. Set fillets on flat pan. Brush with oil and sprinkle with salt and pepper. Mix mayonnaise, parsley and mustard and spread thinly over fillets. Set broiler rack approximately 4 inches under broiler, and broil fillets until golden brown, approximately 2-3 minutes. Serve with lemon wedges. I think this mustard flavor is perfect! Serves 8 Ingredients 3 pounds fish fillets salt to taste pepper to taste 2 tablespoons vegetable oil 4 tablespoons mayonnaise 2 tablespoons Dijon mustard 4 tablespoons finely chopped parsley 8 lemon wedges Here's what you do: Preheat broiler. Set fillets on flat pan. Brush with oil and sprinkle with salt and pepper. Mix mayonnaise, parsley and mustard and spread thinly over fillets. Set broiler rack approximately 4 inches under broiler, and broil fillets until golden brown, approximately 2-3 minutes. Serve with lemon wedges. Broiled Fillet of Fish &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Moroccan Spiced Catfish UVName UGName NRf10 UNName 2 cloves garlic, minced 2 teaspoons olive oil 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cinnamon salt to taste 1/4 teaspoon ground allspice 2 pounds catfish fillets 1 cup plain yogurt 4 lemon wedges chopped fresh cilantro or mint (for garnish) UShoppingList DomSound USName ftsKeywords Imported flavors from North Africa. Serves 4 to 6 Ingredients 2 cloves garlic, minced 2 teaspoons olive oil 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cinnamon salt to taste 1/4 teaspoon ground allspice 2 pounds catfish fillets 1 cup plain yogurt 4 lemon wedges chopped fresh cilantro or mint (for garnish) Here's how: Preheat broiler and place rack 3 to 4 inches below heat. Rinse fish filets and pat dry. Combine garlic, oil, cumin, cinnamon, salt and allspice in a small bowl. Rub mixture into top of fillets. Place fillets on broiler rack Broil fish until center is opaque, approximately 10-12 minutes (do not turn). Top each catfish fillet with a heaping tablespoon of yogurt. Garnish with lemon wedges and cilantro or mint. Imported flavors from North Africa. Serves 4 to 6 Ingredients 2 cloves garlic, minced 2 teaspoons olive oil 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cinnamon salt to taste 1/4 teaspoon ground allspice 2 pounds catfish fillets 1 cup plain yogurt 4 lemon wedges chopped fresh cilantro or mint (for garnish) Here's how: Preheat broiler and place rack 3 to 4 inches below heat. Rinse fish filets and pat dry. Combine garlic, oil, cumin, cinnamon, salt and allspice in a small bowl. Rub mixture into top of fillets. Place fillets on broiler rack Broil fish until center is opaque, approximately 10-12 minutes (do not turn). Top each catfish fillet with a heaping tablespoon of yogurt. Garnish with lemon wedges and cilantro or mint. Imported flavors from North Africa. Serves 8 to 12 Ingredients 4 cloves garlic, minced 4 teaspoons olive oil 3 teaspoons ground cumin 1 teaspoon ground cinnamon salt to taste 1/2 teaspoon ground allspice 4 pounds catfish fillets 2 cups plain yogurt 8 lemon wedges chopped fresh cilantro or mint (for garnish) Here's how: Preheat broiler and place rack 3 to 4 inches below heat. Rinse fish filets and pat dry. Combine garlic, oil, cumin, cinnamon, salt and allspice in a small bowl. Rub mixture into top of fillets. Place fillets on broiler rack Broil fish until center is opaque, approximately 10-12 minutes (do not turn). Top each catfish fillet with a heaping tablespoon of yogurt. Garnish with lemon wedges and cilantro or mint. Moroccan Spiced Catfish &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Clams in White Wine Sauce VRf12 UVName TRf12 UGName NRf12 UNName 2 tablespoons olive oil 2 tablespoons garlic cloves, minced 2 tablespoons onion, minced 1/2 teaspoon oregano 1/2 teaspoon thyme 2 tablespoons basil 1 pound cleaned clams or 2 10-ounce cans chopped clams with juice 3/4 cup white wine 3 tablespoons lemon juice UShoppingList SRf12 USName ftsKeywords Viva the Wine! Serves 2 to 4 Ingredients 2 tablespoons olive oil 2 tablespoons garlic cloves, minced 2 tablespoons onion, minced 1/2 teaspoon oregano 1/2 teaspoon thyme 2 tablespoons basil 1 pound cleaned clams or 2 10-ounce cans chopped clams with juice 3/4 cup white wine 3 tablespoons lemon juice Here's What to do: In a medium sauce pan, heat olive oil. Brown garlic and onion lightly. Add oregano, thyme, basil, clams, wine and lemon. Cover and cook for 3 1/2 minutes until fresh clams open or canned clams are just heated. Do not overcook. Serve on linguini, with salad and bread. Viva the Wine! Serves 2 to 4 Ingredients 2 tablespoons olive oil 2 tablespoons garlic cloves, minced 2 tablespoons onion, minced 1/2 teaspoon oregano 1/2 teaspoon thyme 2 tablespoons basil 1 pound cleaned clams or 2 10-ounce cans chopped clams with juice 3/4 cup white wine 3 tablespoons lemon juice Here's What to do: In a medium sauce pan, heat olive oil. Brown garlic and onion lightly. Add oregano, thyme, basil, clams, wine and lemon. Cover and cook for 3 1/2 minutes until fresh clams open or canned clams are just heated. Do not overcook. Serve on linguini, with salad and bread. Viva the Wine! Serves 4 to 8 Ingredients 4 tablespoons olive oil 4 tablespoons garlic cloves, minced 4 tablespoons onion, minced 1 teaspoon oregano 1 teaspoon thyme 4 tablespoons basil 2 pounds cleaned clams or 4-10 ounce cans chopped clams with juice 1-1/2 cups white wine 6 tablespoons lemon juice Here's What to do: In a large sauce pan, heat olive oil. Brown garlic and onion lightly. Add oregano, thyme, basil, clams, wine and lemon. Cover and cook for 4 or 5 minutes until fresh clams open or canned clams are just heated. Do not overcook. Serve on linguini, with salad and bread. Clams in White Wine Sauce &Button &Button &Button &Button /%'%//77 MOOMEG= 6.56. '%/7-7 WWUWWM -%--%'' ''/77 &&-..-7% 566.. OOGOOG OWOOM MFMOE OOWWOOGG EGEGE E=6=.5 &&-.& GEOGG GGOGOO OGFGF &&-%%/% >==.. 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Serves 4 to 6 Ingredients 2 pounds cod fillets 1 28-ounce can Italian-style stewed tomatoes 1 tablespoon drained capers 12 pitted black olives (or pimento-stuffed green olives) 2 tablespoons grated parmesan cheese Let's cook: Preheat oven to 375 degrees. Rinse fish and gently pat dry. Arrange fish in a large baking dish. Pour stewed tomatoes and juice over fish. Sprinkle capers and olives over fish, then top with parmesan cheese. Bake uncovered for 20-25 minutes for 1" thick fillets, or until slightly opaque in the center. With a baked potato - stand back! Serves 4 to 6 Ingredients 2 pounds cod fillets 1 28-ounce can Italian-style stewed tomatoes 1 tablespoon drained capers 12 pitted black olives (or pimento-stuffed green olives) 2 tablespoons grated parmesan cheese Let's cook: Preheat oven to 375 degrees. Rinse fish and gently pat dry. Arrange fish in a large baking dish. Pour stewed tomatoes and juice over fish. Sprinkle capers and olives over fish, then top with parmesan cheese. Bake uncovered for 20-25 minutes for 1" thick fillets, or until slightly opaque in the center. With a baked potato - stand back! Serves 8 to 12 Ingredients 4 pounds cod fillets 2-28 ounce cans Italian-style stewed tomatoes 2 tablespoons drained capers 24 pitted black olives (or pimento-stuffed green olives) 4 tablespoons grated parmesan cheese Let's cook: Preheat oven to 375 degrees. Rinse fish and gently pat dry. Arrange fish in a large baking dish. Pour stewed tomatoes and juice over fish. Sprinkle capers and olives over fish, then top with parmesan cheese. Bake uncovered for 20-25 minutes for 1 inch thick fillets, or until slightly opaque in center. Mediterranean Baked Cod &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Crabcakes ean Baked Cod UVName UGName NRf14 UNName 2 pounds fresh crabmeat or imitation crab 1 tablespoon olive oil or cooking spray 1 tablespoon grated parmesan cheese 1 tablespoon minced chives 2 eggs, beaten 1 teaspoon thyme 1 tablespoon Italian seasoning 1 teaspoon baking powder 2 tablespoons parsley 1 teaspoon Worcestershire sauce 1 cup seasoned bread crumbs UShoppingList DomSound USName ftsKeywords Crabcakes are always a special treat. After eating mine, you'll never want the heavy fried kind again. With a little salad and some crackers, they make a very satisfying meal. Serves 4 to 6 Ingredients 2 pounds fresh crabmeat or imitation crab 1 tablespoon olive oil or cooking spray 1 tablespoon grated parmesan cheese 1 tablespoon minced chives 2 eggs, beaten 1 teaspoon thyme 1 tablespoon Italian seasoning 1 teaspoon baking powder 2 tablespoons parsley 1 teaspoon Worcestershire sauce 1 cup seasoned bread crumbs Let's get cooking: Preheat oven to 350 degrees. Rinse the crabmeat in cold water and drain. Spread the olive oil over a baking sheet. In a large bowl, combine all remaining ingredients. Form the mixture into cakes and place them on the baking sheet. Coat the crabcakes lightly with additional oil. Bake the crabcakes for about 20 minutes until golden brown. Serve with lemon wedges and large napkins, and watch for the smiles! Crabcakes are always a special treat. After eating mine, you'll never want the heavy fried kind again. With a little salad and some crackers, they make a very satisfying meal. Serves 4 to 6 Ingredients 2 pounds fresh crabmeat or imitation crab 1 tablespoon olive oil or cooking spray 1 tablespoon grated parmesan cheese 1 tablespoon minced chives 2 eggs, beaten 1 teaspoon thyme 1 tablespoon Italian seasoning 1 teaspoon baking powder 2 tablespoons parsley 1 teaspoon Worcestershire sauce 1 cup seasoned bread crumbs Let's get cooking: Preheat oven to 350 degrees. Rinse the crabmeat in cold water and drain. Spread the olive oil over a baking sheet. In a large bowl, combine all remaining ingredients. Form the mixture into cakes and place them on the baking sheet. Coat the crabcakes lightly with additional oil. Bake the crabcakes for about 20 minutes until golden brown. Serve with lemon wedges and large napkins, and watch for the smiles! Crabcakes are always a special treat. After eating mine, you'll never want the heavy fried kind again. With a little salad and some crackers, they make a very satisfying meal. Serves 8 to 12 Ingredients 4 pounds fresh crabmeat or imitation crab 2 tablespoons olive oil or cooking spray 2 tablespoons grated parmesan cheese 2 tablespoons minced chives 4 eggs, beaten 2 teaspoons thyme 2 tablespoons Italian seasoning 2 teaspoons baking powder 4 tablespoons parsley 2 teaspoons Worcestershire sauce 2 cups seasoned bread crumbs Let's get cooking: Preheat oven to 350 degrees. Rinse the crabmeat in cold water and drain. Spread the olive oil over a baking sheet. In a large bowl, combine all remaining ingredients. Form the mixture into cakes and place them on the baking sheet. Coat the crabcakes lightly with additional oil. Bake the crabcakes for about 20 minutes until golden brown. Serve with lemon wedges and large napkins, and watch for the smiles! Crabcakes &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Crabmeat Casserole UVName UGName NRf15 UNName 1/4 pound butter 2 tablespoons flour 1 pint light cream 1/4 cup dry sherry salt to taste pepper to taste 1 pound king crabmeat (fresh or frozen) 1/2 pound grated swiss or Monterey jack cheese 1 onion, chopped 1/2 cup minced parsley 2 cups cooked rice 6 deviled eggs lemon wedges UShoppingList DomSound USName ftsKeywords Good! Good! Good! Serves 6 to 8 Ingredients 1/4 pound butter 2 tablespoons flour 1 pint light cream 1/4 cup dry sherry salt to taste pepper to taste 1 pound king crabmeat (fresh or frozen) 1/2 pound grated swiss or Monterey jack cheese 1 onion, chopped 1/2 cup minced parsley 2 cups cooked rice 6 deviled eggs lemon wedges Let's cook: Preheat oven to 350 degrees. In a large frying pan, mix butter and flour. Saut over low heat and allow to bubble. Pour in cream and sherry. Add salt and pepper to taste, then add crabmeat, Swiss cheese, onion and parsley. Set rice in bottom of medium casserole dish, and pour crabmeat mixture over the rice. Bake approximately 1/2 hour until bubbly. Garnish with deviled eggs and lemon wedges, and serve. Good! Good! Good! Serves 6 to 8 Ingredients 1/4 pound butter 2 tablespoons flour 1 pint light cream 1/4 cup dry sherry salt to taste pepper to taste 1 pound king crabmeat (fresh or frozen) 1/2 pound grated swiss or Monterey jack cheese 1 onion, chopped 1/2 cup minced parsley 2 cups cooked rice 6 deviled eggs lemon wedges Let's cook: Preheat oven to 350 degrees. In a large frying pan, mix butter and flour. Saut over low heat and allow to bubble. Pour in cream and sherry. Add salt and pepper to taste, then add crabmeat, Swiss cheese, onion and parsley. Set rice in bottom of medium casserole dish, and pour crabmeat mixture over the rice. Bake approximately 1/2 hour until bubbly. Garnish with deviled eggs and lemon wedges, and serve. Good! Good! Good! Serves 12 to 16 Ingredients 1/2 pound butter 4 tablespoons flour 2 pints light cream 1/2 cup dry sherry salt to taste pepper to taste 2 pounds king crabmeat (fresh or frozen) 1 pound grated swiss or Monterey jack cheese 2 onions, chopped 1 cup minced parsley 4 cups cooked rice 12 deviled eggs lemon wedges Let's cook: Preheat oven to 350 degrees. In a large frying pan, mix butter and flour. Saut over low heat and allow to bubble. Pour in cream and sherry. Add salt and pepper to taste, then add crabmeat, Swiss cheese, onion and parsley. Set rice in bottom of medium casserole dish, and pour crabmeat mixture over the rice. Bake approximately 1/2 hour until bubbly. Garnish with deviled eggs and lemon wedges, and serve. Crabmeat Casserole &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Soft Shell Crab VRf16 UVName TRf16 UGName NRf16 UNName 2 to 4 soft shell crabs 1 egg, beaten 1/2 cup seasoned bread crumbs 2 cloves garlic, minced 4 tablespoons olive oil salt to taste pepper to taste 1/4 cup white wine juice of 1/2 lemon tartar sauce or lemon butter UShoppingList SRf16 USName ftsKeywords Seasonal and great. I ate the whole thing! Serves 2 Ingredients 2 to 4 soft shell crabs 1 egg, beaten 1/2 cup seasoned bread crumbs 2 cloves garlic, minced 4 tablespoons olive oil salt to taste pepper to taste 1/4 cup white wine juice of 1/2 lemon tartar sauce or lemon butter Here's how: Rinse crabs well and pat dry. Bread the crabs by dipping them in beaten egg, followed by seasoned bread crumbs. In a frying pan over medium heat, saut the crabs and garlic in olive oil. Cover pan, then cook the crabs for about 2 minutes on each side. Add salt and pepper to taste. Add wine and cover. Cook on low -medium heat for approximately 8 to 10 minutes. Sprinkle with lemon juice before serving. Serve with tartar sauce or lemon butter. Great with mashed potato, rice and broccoli, or spinach. Seasonal and great. I ate the whole thing! Serves 2 Ingredients 2 to 4 soft shell crabs 1 egg, beaten 1/2 cup seasoned bread crumbs 2 cloves garlic, minced 4 tablespoons olive oil salt to taste pepper to taste 1/4 cup white wine juice of 1/2 lemon tartar sauce or lemon butter Here's how: Rinse crabs well and pat dry. Bread the crabs by dipping them in beaten egg, followed by seasoned bread crumbs. In a frying pan over medium heat, saut the crabs and garlic in olive oil. Cover pan, then cook the crabs for about 2 minutes on each side. Add salt and pepper to taste. Add wine and cover. Cook on low -medium heat for approximately 8 to 10 minutes. Sprinkle with lemon juice before serving. Serve with tartar sauce or lemon butter. Great with mashed potato, rice and broccoli, or spinach. Seasonal and great. I ate the whole thing! Serves 4 Ingredients 4 to 8 soft shell crabs 2 eggs, beaten 1 cup seasoned bread crumbs 4 cloves garlic, minced 1/2 cup olive oil salt to taste pepper to taste 1/2 cup white wine juice of 1 lemon tartar sauce or lemon butter Here's how: Rinse crabs well and pat dry. Bread the crabs by dipping them in beaten egg, followed by seasoned bread crumbs. In a large frying pan over medium heat, saut the crabs and garlic in olive oil. Cover pan, then cook the crabs for about 2 minutes on each side. Add salt and pepper to taste. Add wine and cover. Cook on low -medium heat for approximately 8 to 10 minutes. Sprinkle with lemon juice before serving. Serve with tartar sauce or lemon butter. Great with mashed potato, rice and broccoli, or spinach. 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:BJBBC;;C; C:BB: GB::BJ GJBBJOR RRJJGBK 27::272727 /27277 77:2727220 PXXhhRZRB2 ::2BB::CBB :K:;B:BCBC OBOBBLBOJB BBK:CKBK :KKBCB:CBC C2:BB B::BB:: :BBKJBKJJB BSRKJ;CB:2 727227 JRR[ZRBA RJ:22::2; :K:KBB:B BCCBBKO GBBJBJBJBK JGC:KKOKJJ ::CCBBG K:B:BOB2D: BB::BC LB:D:B JKSJJB[WGO OBSKB :727:2727 :727227272 ZJ22: :BKBBK JBKBKBKBSJ SJSKBBJ JKBLBK:KBC :C:BC:C:CC B:KBC 7:BB:BB ::BB::BJJ JGOGORJTOO 7272*72727 722*P@ 80808PP B;::B KCKBKCB: BSJBKBBKBK LJKGKBBJG JRJBBO OBLSJBJB 722*727:72 *BJHH@@ HRSRRB:22* B:2C:: GB:K:CBC: BKBKJJSBJS BBSOCBKJKB SROJKB BGBBKBB:C :C:C:C:BB :BB:7BGBG B:BOJ C:KKJJ: 27272 727::22 DBKBKBCBB: KOKJBJKJBS ORORWOSKSO KJBJJ CSCCBKJ GBL:: C:KBK:C:B OB:BJG JBBJOROJO 27272: 272:727727 :200@@ xkk`bZ K:BB: KCCKBKBBKO BOBBOOB JJBBDCDK:; C:KBK:CGBB ::GBB OJB:BJJBBJ BJJBBJB::2 ::7:727 7722722 7:7:7 HX``X BB:B::B::B JBBKGBKBBJ BBKBK:C OJRWBSSBBJ SJBJBK:CBB KJBB::B ::BB:BJBBO ::27:72772 7727227272 2B`bZBXjrB BKB:B RJJBJZ JT[SB B:BBJ :BBKG BJB:7B:7: :BB:B BJ::BJ:JJ ::272 ::77:72722 `B":JXXP @8Rjb:+22: GJBBCCKK KGJGBOOBBC RJRZRRZWS ZOOGJJB:JJ SKJSKBSJBR OBBJBCBKG: B:BB:B B::B::BBGB B:SJ:KJB2: B2727 722772 S`h`H8HbRZ R3*2:2 :BB:/CB >6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Dom's Crumby Orange Roughy UVName UGName NRf19 UNName 1 tablespoon olive oil 1 pound orange roughy 1/4 cup seasoned bread crumbs 1 tablespoon finely chopped parsley 1/8 teaspoon crushed dried thyme pepper to taste UShoppingList DomSound USName ftsKeywords Simple and spectacular. Serves 3 to 4 Ingredients 1 tablespoon olive oil 1 pound orange roughy 1/4 cup seasoned bread crumbs 1 tablespoon finely chopped parsley 1/8 teaspoon crushed dried thyme pepper to taste Here's What you do: In a large frying pan, add oil. Fry fish on medium heat. While fish is cooking, mix bread crumbs, parsley, thyme and pepper to taste. When fish is halfway done (it should be lightly browned on the bottom), turn over. Sprinkle top of fish with bread crumb mixture and cover. Continue cooking fish. Test with fork; when it appears just slightly flaky it is finished cooking. Allow fish to stand for 2-3 more minutes before serving. OPTION: Instead of frying, fish can also be cooked in microwave for 3 to 6 minutes per pound. Simple and spectacular. Serves 3 to 4 Ingredients 1 tablespoon olive oil 1 pound orange roughy 1/4 cup seasoned bread crumbs 1 tablespoon finely chopped parsley 1/8 teaspoon crushed dried thyme pepper to taste Here's What you do: In a large frying pan, add oil. Fry fish on medium heat. While fish is cooking, mix bread crumbs, parsley, thyme and pepper to taste. When fish is halfway done (it should be lightly browned on the bottom), turn over. Sprinkle top of fish with bread crumb mixture and cover. Continue cooking fish. Test with fork; when it appears just slightly flaky it is finished cooking. Allow fish to stand for 2-3 more minutes before serving. OPTION: Instead of frying, fish can also be cooked in microwave for 3 to 6 minutes per pound. Simple and spectacular. Serves 6 to 8 Ingredients 2 tablespoons olive oil 2 pounds orange roughy 1/2 cup seasoned bread crumbs 2 tablespoons finely chopped parsley 1/4 teaspoon crushed dried thyme pepper to taste Here's what you do: In a large frying pan, add oil. Fry fish on medium heat. While fish is cooking, mix together bread crumbs, parsley, thyme and pepper to taste. When fish is halfway done (it should be lightly browned on the bottom), turn fish over. Sprinkle top of fish with bread crumb mixture and cover. Continue cooking fish. Test with fork; when it appears just slightly flaky it is finished cooking. Allow fish to stand for 2-3 more minutes before serving. OPTION: Instead of frying, fish can also be cooking in microwave for 3 to 6 minutes per pound. Dom's Crumby Orange Roughy &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Dom's Crusty Orange Roughy VLaugh3 UVName UGName NRf20 UNName 2 pounds orange roughy fillets, approximately 1/2 inch thick 1 teaspoon vegetable oil 4 tablespoons teriyaki sauce or soy sauce 3 tablespoons white sesame seeds UShoppingList USName ftsKeywords King Neptune's favorite. Serves 4 to 6 Ingredients 2 pounds orange roughy fillets, approximately 1/2 inch thick 1 teaspoon vegetable oil 4 tablespoons teriyaki sauce or soy sauce 3 tablespoons white sesame seeds Here's how: Place oven rack 2-3 inches from heat. Preheat broiler. Rinse fish and dry gently. Lightly oil broiler pan or shallow rimmed pan. Place fish in pan. Brush with teriyaki sauce, then top liberally with sesame seeds. Broil 4 minutes. Turn off broiler and allow fish to stand for 3-4 more minutes, until center of fish is opaque. King Neptune's favorite. Serves 4 to 6 Ingredients 2 pounds orange roughy fillets, approximately 1/2 inch thick 1 teaspoon vegetable oil 4 tablespoons teriyaki sauce or soy sauce 3 tablespoons white sesame seeds Here's how: Place oven rack 2-3 inches from heat. Preheat broiler. Rinse fish and dry gently. Lightly oil broiler pan or shallow rimmed pan. Place fish in pan. Brush with teriyaki sauce, then top liberally with sesame seeds. Broil 4 minutes. Turn off broiler and allow fish to stand for 3-4 more minutes, until center of fish is opaque. King Neptune's favorite. Serves 8 to 12 Ingredients 4 pounds orange roughy fillets, approximately 1/2 inch thick 2 teaspoons vegetable oil 8 tablespoons teriyaki sauce or soy sauce 6 tablespoons white sesame seeds Here's how: Place oven rack 2-3 inches from heat. Preheat broiler. Rinse fish and dry gently. Lightly oil broiler pan or shallow rimmed pan. Place fish in pan Brush with teriyaki sauce, then top liberally with sesame seeds. Broil 4 minutes. Turn off broiler and allow fish to stand for 3-4 more minutes, until center of fish is opaque. Dom's Crusty Orange Roughy &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Salmon and Pasta Salad VLaugh6 UVName UGName NRf21 UNName 1 pound ziti, spirals or shells 1 pound salmon fillets or steaks salt to taste pepper to taste 4 tablespoons olive oil 4 tablespoons minced green onion 5 tablespoons minced tarragon leaves juice of 1 lemon 1 cup non-fat plain yogurt 1/2 cup cooked peas (fresh or frozen) 12 cherry tomatoes, stemmed and halved UShoppingList USName ftsKeywords Better than you think -- it's memorable! Serves 6 Ingredients 1 pound ziti, spirals or shells 1 pound salmon fillets or steaks salt to taste pepper to taste 4 tablespoons olive oil 4 tablespoons minced green onion 5 tablespoons minced tarragon leaves juice of 1 lemon 1 cup non-fat plain yogurt 1/2 cup cooked peas (fresh or frozen) 12 cherry tomatoes, stemmed and halved Grab your apron: Preheat oven to 400 degrees. Cook pasta approximately 5 minutes. Drain, rinse, drain again and rinse. Rinse salmon and dry gently. Sprinkle salmon with salt and pepper on both sides. Set salmon on baking sheet and bake until center is just opaque, approximately 8 to 12 minutes, depending on thickness. Remove from oven and allow to cool. Remove skin and bones and break into large flakes. Mix oil, green onion, tarragon, lemon juice and yogurt in a large bowl. Add pasta, and toss. Gently stir in salmon, peas and tomatoes, then season with salt and pepper. Cover and refrigerate until cool before serving. Better than you think -- it's memorable! Serves 6 Ingredients 1 pound ziti, spirals or shells 1 pound salmon fillets or steaks salt to taste pepper to taste 4 tablespoons olive oil 4 tablespoons minced green onion 5 tablespoons minced tarragon leaves juice of 1 lemon 1 cup non-fat plain yogurt 1/2 cup cooked peas (fresh or frozen) 12 cherry tomatoes, stemmed and halved Grab your apron: Preheat oven to 400 degrees. Cook pasta approximately 5 minutes. Drain, rinse, drain again and rinse. Rinse salmon and dry gently. Sprinkle salmon with salt and pepper on both sides. Set salmon on baking sheet and bake until center is just opaque, approximately 8 to 12 minutes, depending on thickness. Remove from oven and allow to cool. Remove skin and bones and break into large flakes. Mix oil, green onion, tarragon, lemon juice and yogurt in a large bowl. Add pasta, and toss. Gently stir in salmon, peas and tomatoes, then season with salt and pepper. Cover and refrigerate until cool before serving. Better than you think -- it's memorable! Serves 12 Ingredients 2 pounds ziti, spirals or shells 2 pounds salmon fillets or steaks salt to taste pepper to taste 1/2 cup olive oil 1/2 cup minced green onion 1/2 cup minced tarragon leaves juice of 2 lemons 2 cups non-fat plain yogurt 1 cup cooked peas (fresh or frozen) 24 cherry tomatoes, stemmed and halved Grab your apron: Preheat oven to 400 degrees. Cook pasta approximately 5 minutes. Drain, rinse, drain again and rinse. Rinse salmon and dry gently. Sprinkle salmon with salt and pepper on both sides. Set salmon on baking sheet and bake until center is just opaque, approximately 8 to 12 minutes, depending on thickness. Remove from oven and allow to cool. Remove skin and bones and break into large flakes. Mix oil, green onion, tarragon, lemon juice and yogurt in a large bowl. Add pasta, and toss. Gently stir in salmon, peas and tomatoes, then season with salt and pepper. Cover and refrigerate until cool before serving.w Salmon and Pasta Salad &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Shrimp Pasta Salad VLaugh2 UVName UGName NRf22 UNName 1 pound pasta (spirals or ziti) 1 pound cleaned and shelled shrimp 2 celery stalks, chopped 5 tablespoons tarragon leaves, minced 5 tablespoons green onion, minced 1 cup cooked peas (fresh or frozen) 4 tablespoons lemon juice 1 cup non-fat mayonnaise salt to taste pepper to taste 12 cherry tomatoes, stemmed and cut in half 12 lettuce leaves UShoppingList USName ftsKeywords Great for lunch. Serves 6 Ingredients 1 pound pasta (spirals or ziti) 1 pound cooked, cleaned and shelled shrimp 2 celery stalks, chopped 5 tablespoons tarragon leaves, minced 5 tablespoons green onion, minced 1 cup cooked peas (fresh or frozen) 4 tablespoons lemon juice 1 cup non-fat mayonnaise salt to taste pepper to taste 12 cherry tomatoes, stemmed and cut in half 12 lettuce leaves Let's cook: Cook pasta al dente as per package directions. Drain, rinse,drain again, then set aside. Mix celery, tarragon, green onion, peas, lemon juice, mayonnaise, salt and pepper in a large bowl. Add the pasta and toss until well coated. Add the shrimp and stir gently. Serve with lettuce and cherry tomatoes as garnish. Great for lunch. Serves 6 Ingredients 1 pound pasta (spirals or ziti) 1 pound cooked, cleaned and shelled shrimp 2 celery stalks, chopped 5 tablespoons tarragon leaves, minced 5 tablespoons green onion, minced 1 cup cooked peas (fresh or frozen) 4 tablespoons lemon juice 1 cup non-fat mayonnaise salt to taste pepper to taste 12 cherry tomatoes, stemmed and cut in half 12 lettuce leaves Let's cook: Cook pasta al dente as per package directions. Drain, rinse,drain again, then set aside. Mix celery, tarragon, green onion, peas, lemon juice, mayonnaise, salt and pepper in a large bowl. Add the pasta and toss until well coated. Add the shrimp and stir gently. Serve with lettuce and cherry tomatoes as garnish. Great for lunch. Serves 12 Ingredients 2 pounds pasta (spirals or ziti) 2 pounds cooked, cleaned and shelled shrimp 4 celery stalks, chopped 1/2 cup tarragon leaves, minced 1/2 cup green onion, minced 2 cups cooked peas (fresh or frozen) 1/2 cup lemon juice 2 cups non-fat mayonnaise salt to taste pepper to taste 24 cherry tomatoes, stemmed and cut in half 24 lettuce leaves Let's cook: Cook pasta al dente as per package directions. Drain, rinse ,drain again, then set aside. Mix together celery, tarragon, green onion, peas, lemon juice, mayonnaise, salt and pepper in a large bowl. Add the pasta and toss until well coated. Add the shrimp and stir gently. Serve with lettuce and cherry tomatoes as garnish. Shrimp Pasta Saladi &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Scallops sta Salad UVName UGName NRf23 UNName 2 garlic cloves, minced 2 tablespoons olive oil 1 pound scallops 10 mushrooms, sliced 1 onion, chopped salt to taste pepper to taste 4 tablespoons fresh basil 1 red pepper, diced 1-10 ounce can stewed tomatoes lemon wedges UShoppingList Laugh1 USName ftsKeywords Great on toast tips. Serves 4 to 6 Ingredients 2 garlic cloves, minced 2 tablespoons olive oil 1 pound scallops 10 mushrooms, sliced 1 onion, chopped salt to taste pepper to taste 4 tablespoons fresh basil 1 red pepper, diced 1 10-ounce can stewed tomatoes lemon wedges Here we go: In a saucepan over medium heat, saut garlic in oil for about one minute. Add scallops, mushrooms, onion, salt, pepper, basil, red pepper and stewed tomatoes. Heat until bubbly, then reduce heat and simmer for 45 minutes. Serve as is or on pasta or rice. Garnish with lemon wedges. Great on toast tips. Serves 4 to 6 Ingredients 2 garlic cloves, minced 2 tablespoons olive oil 1 pound scallops 10 mushrooms, sliced 1 onion, chopped salt to taste pepper to taste 4 tablespoons fresh basil 1 red pepper, diced 1 10-ounce can stewed tomatoes lemon wedges Here we go: In a saucepan over medium heat, saut garlic in oil for about one minute. Add scallops, mushrooms, onion, salt, pepper, basil, red pepper and stewed tomatoes. Heat until bubbly, then reduce heat and simmer for 45 minutes. Serve as is or on pasta or rice. Garnish with lemon wedges. Great on toast tips. Serves 8 to 12 Ingredients 4 garlic cloves, minced 4 tablespoons olive oil 2 pounds scallops 20 mushrooms, sliced 2 onions, chopped salt to taste pepper to taste 1/2 cup fresh basil 2 red peppers, diced 2-10 ounce cans stewed tomatoes lemon wedges Here we go: In a saucepan over medium heat, saut garlic in oil for about one minute. Add scallops, mushrooms, onion, salt, pepper, basil, red pepper and stewed tomatoes. Heat until bubbly, then reduce heat and simmer for 45 minutes. Serve as is or on pasta or rice. Garnish with lemon wedges. Scallops &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 ed Scallops & Shrimp VRf24 UVName TRf24 UGName NRf24 UNName 4 tablespoons olive oil 1/2 pound shrimp, peeled, cleaned, de-veined 1/2 pound scallops 2 eggs, beaten 1/2 cup seasoned bread crumbs juice of 1 lemon UShoppingList SRf24 USName ftsKeywords Fast and fine! Serves 4 Ingredients 4 tablespoons olive oil 1/2 pound shrimp, peeled, cleaned, de-veined 1/2 pound scallops 2 eggs, beaten 1/2 cup seasoned bread crumbs juice of 1 lemon Here's what you do: Dip shrimp and scallops in beaten egg, then coat with bread crumbs. Saut in olive oil 4-5 minutes until golden brown. Sprinkle with lemon juice and serve. Options: Serve shrimp and scallops on top of your favorite pasta with marinara sauce on the side. Fast and fine! Serves 4 Ingredients 4 tablespoons olive oil 1/2 pound shrimp, peeled, cleaned, de-veined 1/2 pound scallops 2 eggs, beaten 1/2 cup seasoned bread crumbs juice of 1 lemon Here's what you do: Dip shrimp and scallops in beaten egg, then coat with bread crumbs. Saut in olive oil 4-5 minutes until golden brown. Sprinkle with lemon juice and serve. Options: Serve shrimp and scallops on top of your favorite pasta with marinara sauce on the side. Fast and fine! Serves 8 Ingredients 1/2 cup olive oil 1 pound shrimp, peeled, cleaned, de-veined 1 pound scallops 4 eggs, beaten 1 cup seasoned bread crumbs juice of 2 lemons Here's what you do: Dip shrimp and scallops in beaten egg, then coat with bread crumbs. Saut in olive oil 5 or 6 minutes until golden brown. Sprinkle with lemon juice and serve. Options: Serve shrimp and scallops on top of your favorite pasta with marinara sauce on the side. ed Scallops & Shrimp &Button &Button &Button &Button MM_euumu| %-5=EM ogd__ gddldd dldld |uwuu dldgddldd gd~l|lg ll||l TWW\T \d_dd_d UW\TW \TUUW\ \\_\U T\T\W ddgd_W \WTWTT WTTW\\ W\TW\W\W\W ..6.. ldg_d W\UW\ \\TW\W\ \TT\\d LLTT\ddll| TW\ltl \\TTUUTW LLT\dd|l| _twtd TTUW\ ||~~U= T\dd\ TOT_twtd OLT_d TTWdtw \\TT\d\ TW\TTW UTUTOLLTTd dTLLTT\T\\ d\_dd d|lld dldd\\T l|l|ll W\\UT ggdg_d TTLOT KSSZchkhkk d\d\\ \TTLD<< D<<43 LLC;; 6)! |l\LD;3 880(Zr @`hpps GDGLOLL 1)/7O\ _G2*08( HrjJ" "8Zhjjs Z34LTL 4>NN>6> >EU]]ee]| _dgRJ:* jB>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Dom's Sole imp & Scallops VLaugh2 UVName TRf27 UGName NRf27 UNName 5 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons chopped chives 3 garlic cloves, minced 6 filets of sole, about 1 1/2 pounds (or orange roughy, catfish, mahi mahi, sea bass, or red snapper) 2 cups fresh spinach, chopped 12 mushrooms, sliced 1/2 cup pignoli (pine nuts) or blanched almonds (optional) 3 green onions, chopped parsley and lemon slices for garnish UShoppingList SRf27 USName ftsKeywords "Sole food" Dom style -- lovely with white wine, a candle, friends, and mashed potatoes (not necessarily in that order). Serves 6 Ingredients 5 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons chopped chives 3 garlic cloves, minced 6 filets of sole, about 1 1/2 pounds (or orange roughy, catfish, mahi mahi, sea bass, or red snapper) 2 cups fresh spinach, chopped 12 mushrooms, sliced 1/2 cup pignoli (pine nuts) or blanched almonds (optional) 3 green onions, chopped parsley and lemon slices for garnish Here's What to do: Preheat oven to 350 degrees. In a bowl, combine 3 tablespoons oil, lemon juice, chives and garlic. Grease a large baking pan or dish and spread chopped spinach evenly over the bottom. Then make a layer of mushrooms. Cover the spinach and mushrooms with a single layer of filets. Sprinkle the top of the fish with the nuts and green onions. Spread the oil and lemon juice mixture evenly over the fish. Cook for 10-15 minutes or until golden brown (do not turn). Serve each filet with some of the spinach. Garnish with parsley and lemon. Mashed potatoes are a perfect accompaniment to this dish. "Sole food" Dom style -- lovely with white wine, a candle, friends, and mashed potatoes (not necessarily in that order). Serves 6 Ingredients 5 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons chopped chives 3 garlic cloves, minced 6 filets of sole, about 1 1/2 pounds (or orange roughy, catfish, mahi mahi, sea bass, or red snapper) 2 cups fresh spinach, chopped 12 mushrooms, sliced 1/2 cup pignoli (pine nuts) or blanched almonds (optional) 3 green onions, chopped parsley and lemon slices for garnish Here's What to do: Preheat oven to 350 degrees. In a bowl, combine 3 tablespoons oil, lemon juice, chives and garlic. Grease a large baking pan or dish and spread chopped spinach evenly over the bottom. Then make a layer of mushrooms. Cover the spinach and mushrooms with a single layer of filets. Sprinkle the top of the fish with the nuts and green onions. Spread the oil and lemon juice mixture evenly over the fish. Cook for 10-15 minutes or until golden brown (do not turn). Serve each filet with some of the spinach. Garnish with parsley and lemon. Mashed potatoes are a perfect accompaniment to this dish. "Sole food" Dom style -- lovely with white wine, a candle, friends, and mashed potatoes (not necessarily in that order). Serves 12 Ingredients 1/2 cup olive oil 4 tablespoons lemon juice 4 tablespoons chopped chives 6 garlic cloves, minced 12 filets of sole, about 3 pounds (or orange roughy, catfish, mahi mahi, sea bass, or red snapper) 4 cups fresh spinach, chopped 24 mushrooms, sliced 1 cup pignoli (pine nuts) or blanched almonds (optional) 6 green onions, chopped parsley and lemon slices for garnish Here's What to do: Preheat oven to 350 degrees. In a bowl, combine 3 tablespoons oil, lemon juice, chives and garlic. Grease a large baking pan or dish and spread chopped spinach evenly over the bottom. Then make a layer of mushrooms. Cover the spinach and mushrooms with a single layer of filets. Sprinkle the top of the fish with the nuts and green onions. Spread the oil and lemon juice mixture evenly over the fish. Cook for 10-15 minutes or until golden brown (do not turn). Serve each filet with some of the spinach. Garnish with parsley and lemon. Mashed potatoes are a perfect accompaniment to this dish. 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Serves 2 or 3 Ingredients 1 pound catfish fillets salt to taste pepper to taste 1/2 cup seasoned bread crumbs 4 tablespoons grated cheese 2 tablespoons olive oil 1 lemon cut in wedges parsley sprigs Here's how: Rinse fillets (do not dry) and sprinkle with salt and pepper. Combine bread crumbs and grated cheese in a shallow dish. Dip fillets in mixture to coat. Heat oil in frying pan over medium heat. Lay fish in pan and cook about 2 or 3 minutes until bottom is golden brown. Turn carefully and cook for 1 or 2 more minutes. Serve immediately, garnished with lemon wedges and parsley. Domestically (farm) grown catfish are absolutely fine! Well bless my catfish! Serves 2 or 3 Ingredients 1 pound catfish fillets salt to taste pepper to taste 1/2 cup seasoned bread crumbs 4 tablespoons grated cheese 2 tablespoons olive oil 1 lemon cut in wedges parsley sprigs Here's how: Rinse fillets (do not dry) and sprinkle with salt and pepper. Combine bread crumbs and grated cheese in a shallow dish. Dip fillets in mixture to coat. Heat oil in frying pan over medium heat. Lay fish in pan and cook about 2 or 3 minutes until bottom is golden brown. Turn carefully and cook for 1 or 2 more minutes. Serve immediately, garnished with lemon wedges and parsley. Domestically (farm) grown catfish are absolutely fine! Well bless my catfish! Serves 4 to 6 Ingredients 2 pounds catfish fillets salt to taste pepper to taste 1 cup seasoned bread crumbs 1/2 cup grated cheese 4 tablespoons olive oil 2 lemons cut in wedges parsley sprigs Here's how: Rinse fillets (do not dry) and sprinkle with salt and pepper. Combine bread crumbs and grated cheese in a shallow dish. Dip fillets in mixture to coat. Heat oil in frying pan over medium heat. Lay fish in pan and cook about 2 or 3 minutes until bottom is golden brown. Turn carefully and cook for 1 or 2 more minutes. Serve immediately, garnished with lemon wedges and parsley. Domestically (farm) grown catfish are absolutely fine! Pan-Fried Catfish &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Fillet of Sole wt Mushroom Sauce UVName TRf30 UGName NRf30 UNName 1-15 ounce package frozen chopped spinach - thawed 1 cup shredded Swiss cheese 2 pounds filet of sole or flounder 8 ounce can cream of mushroom soup 1/2 cup sherry 1/4 teaspoon nutmeg UShoppingList SRf30 USName ftsKeywords Easy to eat anytime. Serves 4 to 6 Ingredients 1-15-ounce package frozen chopped spinach - thawed 1 cup shredded Swiss cheese 2 pounds filet of sole or flounder 8 ounce can cream of mushroom soup 1/2 cup sherry 1/4 teaspoon nutmeg Here's What to do: Preheat oven to 350 degrees. Spread a large tablespoon of spinach and cheese over each fillet. Roll fillet up. Place fish rolls in baking dish, seam side down. Mix cream of mushroom soup, sherry and nutmeg, and pour over fish rolls. Bake approximately 35-40 minutes. OPTION: Substitute chopped broccoli for chopped spinach. Easy to eat anytime. Serves 4 to 6 Ingredients 1-15-ounce package frozen chopped spinach - thawed 1 cup shredded Swiss cheese 2 pounds filet of sole or flounder 8 ounce can cream of mushroom soup 1/2 cup sherry 1/4 teaspoon nutmeg Here's What to do: Preheat oven to 350 degrees. Spread a large tablespoon of spinach and cheese over each fillet. Roll fillet up. Place fish rolls in baking dish, seam side down. Mix cream of mushroom soup, sherry and nutmeg, and pour over fish rolls. Bake approximately 35-40 minutes. OPTION: Substitute chopped broccoli for chopped spinach. Easy to eat anytime. Serves 8 to 12 Ingredients 2-15 ounce package frozen chopped spinach - thawed 2 cups shredded Swiss cheese 4 pounds filet of sole or flounder 2-8 ounce can cream of mushroom soup 1 cup sherry 1/2 teaspoon nutmeg Here's What to do: Preheat oven to 350 degrees. Spread a large tablespoon of spinach and cheese over each fillet. Roll fillet up. Place fish rolls in baking dish, seam side down. Mix cream of mushroom soup, sherry and nutmeg, and pour over fish rolls. Bake approximately 35-40 minutes. OPTION: Substitute chopped broccoli for chopped spinach Fillet of Sole wt Mushroom Sauce &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Whitefish ole wt Mushroom Sauce VLaugh2 UVName UGName NRf31 UNName l pound whitefish fillets 2 eggs, beaten 1/2 cup flavored bread crumbs 4 tablespoons olive oil lemon wedges UShoppingList USName ftsKeywords Simple and always good. Serves 3 to 4 Ingredients 1 pound whitefish fillets 2 eggs, beaten 1/2 cup flavored bread crumbs 4 tablespoons olive oil lemon wedges Here's What to do: Dip fish in egg then coat with bread crumbs. Heat olive oil in frying pan over medium heat. Lay fish in pan and cook about 2 or 3 minutes until bottom is golden brown. Turn carefully and cook for 1 or 2 more minutes. Serve with lemon wedges. Simple and always good. Serves 3 to 4 Ingredients 1 pound whitefish fillets 2 eggs, beaten 1/2 cup flavored bread crumbs 4 tablespoons olive oil lemon wedges Here's What to do: Dip fish in egg then coat with bread crumbs. Heat olive oil in frying pan over medium heat. Lay fish in pan and cook about 2 or 3 minutes until bottom is golden brown. Turn carefully and cook for 1 or 2 more minutes. Serve with lemon wedges. Simple and always good. Serves 6 to 8 Ingredients 2 pounds whitefish fillets 3 eggs, beaten 1 cup flavored bread crumbs 1/2 cup olive oil lemon wedges Here's What to do: Dip fish in egg then coat with bread crumbs. Heat olive oil in frying pan over medium heat. Lay fish in pan and cook about 2 or 3 minutes until bottom is golden brown. Turn carefully and cook for 1 or 2 more minutes. Serve with lemon wedges. Whitefish &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Swordfish Kabobs Mushroom Sauce VIntroF UVName UGName NRf32 UNName 1 pound swordfish or other firm fish cut into 1 inch chunks 1-20 ounce can pineapple chunks with juice UShoppingList USName ftsKeywords En Guard Monsieur! Serves 4 Ingredients 1 pound swordfish or other firm fish cut into 1 inch chunks 1 20-ounce can pineapple chunks with juice Marinade: 2 tablespoons light soy sauce 2 tablespoons sherry 1 teaspoon brown sugar 1/2 teaspoon dry mustard 2 cloves garlic, minced 2 teaspoons fresh ginger, grated 2 tablespoons oil 1 green pepper, cut into large pieces 1 red pepper, cut into large pieces 1 onion, cut in large pieces 10 mushrooms Let's cook: In a large bowl, combine pineapple juice, soy sauce, sherry, brown sugar, mustard, garlic, ginger and oil. Stir well. Place swordfish chunks in bowl and cover with marinade. Cover bowl and refrigerate for 1 hour. Using bamboo or metal skewers, make kabobs by alternating swordfish, pineapples, green and red peppers, onions, and mushrooms. Set aside. Oil grill lightly and place kabobs 4 to 5 inches from hot coals. Turn skewers to cook evenly. Cook until swordfish flakes when tested with fork, approximately 4 to 6 minutes. As an alternative, kabobs may be broiled in oven. Serve with pasta salad and fresh fruit, or over brown or white rice. En Guard Monsieur! Serves 4 Ingredients 1 pound swordfish or other firm fish cut into 1 inch chunks 1 20-ounce can pineapple chunks with juice Marinade: 2 tablespoons light soy sauce 2 tablespoons sherry 1 teaspoon brown sugar 1/2 teaspoon dry mustard 2 cloves garlic, minced 2 teaspoons fresh ginger, grated 2 tablespoons oil 1 green pepper, cut into large pieces 1 red pepper, cut into large pieces 1 onion, cut in large pieces 10 mushrooms Let's cook: In a large bowl, combine pineapple juice, soy sauce, sherry, brown sugar, mustard, garlic, ginger and oil. Stir well. Place swordfish chunks in bowl and cover with marinade. Cover bowl and refrigerate for 1 hour. Using bamboo or metal skewers, make kabobs by alternating swordfish, pineapples, green and red peppers, onions, and mushrooms. Set aside. Oil grill lightly and place kabobs 4 to 5 inches from hot coals. Turn skewers to cook evenly. Cook until swordfish flakes when tested with fork, approximately 4 to 6 minutes. As an alternative, kabobs may be broiled in oven. Serve with pasta salad and fresh fruit, or over brown or white rice. En Guard Monsieur! Serves 8 Ingredients 2 pounds swordfish or other firm fish cut into 1 inch chunks 2-20 ounce cans pineapple chunks with juice Marinade: 4 tablespoons light soy sauce 4 tablespoons sherry 2 teaspoon brown sugar 1 teaspoon dry mustard 4 cloves garlic, minced 3 tablespoons fresh ginger, grated 4 tablespoons oil 2 green peppers, cut into large pieces 2 red peppers, cut into large pieces 2 onions, cut in large pieces 20 mushrooms Let's cook: In a large bowl, combine pineapple juice, soy sauce, sherry, brown sugar, mustard, garlic, ginger and oil. Stir well. Place swordfish chunks in bowl and cover with marinade. Cover bowl and refrigerate for 1 hour. Using bamboo or metal skewers, make kabobs by alternating swordfish, pineapples, green and red peppers, onions, and mushrooms. Set aside. Oil grill lightly and place kabobs 4 to 5 inches from hot coals. Turn skewers to cook evenly. Cook until swordfish flakes when tested with fork, approximately 4 to 6 minutes. As an alternative, kabobs may be broiled in oven. Serve with pasta salad and fresh fruit, or over brown or white rice. Swordfish KabobsQ &Button &Button &Button &Button OFish >>6>> 6>>6> 6>6>> >6>>6> >6>>6>> 6>>6> >6>6> 6>6>>6>6> >6>>6> >6>>6 6>6>6 6>>6> >6>>6 6>6>6> 6>6>6 >6>>6 >6>6> [SCC[ 3C;+##3 Baked Trout Mushroom Sauce VRf33 UVName TRf33 UGName NRf33 UNName whole trout (approximately 1 1/2 pounds) 1/2 teaspoon oregano 4 carrots, sliced thin 1 small onion, cut in rings 1 green pepper, cut in slices 6 to 8 mushrooms 10 asparagus spears 1 tomato, cut in slices 2 or 3 garlic cloves, minced 2 tablespoons olive oil pepper to taste 1 tablespoon white wine lemon UShoppingList SRf33 USName ftsKeywords Fresh and tasty. Serves 2 Ingredients whole trout (approximately 1 1/2 pounds) 1/2 teaspoon oregano 4 carrots, sliced thin 1 small onion, cut in rings 1 green pepper, cut in slices 6 to 8 mushrooms 10 asparagus spears 1 tomato, cut in slices 2 or 3 garlic cloves, minced 2 tablespoons olive oil pepper to taste 1 tablespoon white wine lemon Here we go: Preheat oven to 350 degrees Place whole fish in baking dish. Sprinkle oregano inside fish. Surround fish with carrots, onion, peppers, mushrooms, asparagus, tomato, and garlic cloves. Score skin of fish. Drizzle with olive oil, additional oregano and pepper. Add white wine. Place in oven and cook 45 minutes. Sprinkle with lemon and serve. Fresh and tasty. Serves 2 Ingredients whole trout (approximately 1 1/2 pounds) 1/2 teaspoon oregano 4 carrots, sliced thin 1 small onion, cut in rings 1 green pepper, cut in slices 6 to 8 mushrooms 10 asparagus spears 1 tomato, cut in slices 2 or 3 garlic cloves, minced 2 tablespoons olive oil pepper to taste 1 tablespoon white wine lemon Here we go: Preheat oven to 350 degrees Place whole fish in baking dish. Sprinkle oregano inside fish. Surround fish with carrots, onion, peppers, mushrooms, asparagus, tomato, and garlic cloves. Score skin of fish. Drizzle with olive oil, additional oregano and pepper. Add white wine. Place in oven and cook 45 minutes. Sprinkle with lemon and serve. Fresh and tasty. Serves 4 Ingredients 2 whole trout (approximately 1 1/2 pounds each) 1 teaspoon oregano 8 carrots, sliced thin 2 small onions, cut in rings 2 green peppers, cut in slices 12 to 16 mushrooms 20 asparagus spears 2 tomatos, cut in slices 4 or 5 garlic cloves, minced 4 tablespoons olive oil pepper to taste 2 tablespoons white wine lemon Here we go: Preheat oven to 350 degrees Place whole fish in baking dish. Sprinkle oregano inside fish. Surround fish with carrots, onion, peppers, mushrooms, asparagus, tomato, and garlic cloves. Score skin of fish. Drizzle with olive oil, additional oregano and pepper. Add white wine. Place in oven and cook 45 minutes. Sprinkle with lemon and serve. 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Serves 2 Ingredients whole trout (approximately 1 1/2 pounds) 2 tablespoons olive oil 2 garlic cloves, minced 1/2 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon sage juice of one lemon Here's how: In a large frying pan, saut garlic in olive oil over medium heat. Place trout in pan. Score skin of fish. Add oregano, thyme and sage, and cook on low heat for about 5 minutes. Turn fish over and cook for an additional 5 minutes. Add lemon juice and serve with rice or baked potato, and green vegetable. Looks great, tastes great. Serves 2 Ingredients whole trout (approximately 1 1/2 pounds) 2 tablespoons olive oil 2 garlic cloves, minced 1/2 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon sage juice of one lemon Here's how: In a large frying pan, saut garlic in olive oil over medium heat. Place trout in pan. Score skin of fish. Add oregano, thyme and sage, and cook on low heat for about 5 minutes. Turn fish over and cook for an additional 5 minutes. Add lemon juice and serve with rice or baked potato, and green vegetable. Looks great, tastes great. Serves 4 Ingredients 2 whole trout (approximately 1 1/2 pounds each) 4 tablespoons olive oil 4 garlic cloves, minced 1 teaspoon oregano 1 teaspoon thyme 1 teaspoon sage juice of two lemons Here's how: In a large frying pan, saut garlic in olive oil over medium heat. Place trout in pan. Score skin of fish. Add oregano, thyme and sage, and cook on low heat for about 5 minutes. Turn fish over and cook for an additional 5 minutes. Add lemon juice and serve with rice or baked potato, and green vegetable. ed Trout &Button &Button &Button &Button ..56=6 .&..66.. &..5- JJZyyjni .6>6. .66.. yjbyZJB2** 2:BJWZygo rjy_WRJ:77 &6.>6 .6>6& .6>>. 5665. 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XXZZG E=E==FF EE=5E= 55=5= >FF>> 5.66> .6E>66>6. >6=.=E= XPJG=6 ==EE=E== EE=EE >>6.66>>6. 565=ME EJSPX GE==EE >6.66>6 >>66. 5=E5= 6>>6&6>> =..65E Steamed Trout and Vegetables VRf35 UVName TRf35 UGName NRf35 UNName whole trout (about 1 1/2 pounds) 1 teaspoon olive oil 2 garlic cloves, sliced 1/2 teaspoon oregano 1/2 teaspoon parsley 2 carrots, cut in pieces 2 tomatoes, quartered 10 asparagus, cut in pieces 10 string beans, cut in pieces salt to taste pepper to taste juice of 1 lemon UShoppingList SRf35 USName ftsKeywords Healthy and delicious! Serves 2 Ingredients whole trout (about 1 1/2 pounds) 1 teaspoon olive oil 2 garlic cloves, sliced 1/2 teaspoon oregano 1/2 teaspoon parsley 2 carrots, cut in pieces 2 tomatoes, quartered 10 asparagus, cut in pieces 10 string beans, cut in pieces salt to taste pepper to taste juice of 1 lemon Let's get cooking: Rub inside and outside of fish with oil, then place garlic, oregano and parsley inside of the fish so that the flavors cook through. Place fish in a steaming basket on a small piece of aluminum foil (for easy removal), surrounded by carrots, tomatoes, asparagus and string beans. Place steamer in a wok or a large pot with two inches of water at the bottom. Cover tightly and steam 12 to 15 minutes until fish is done (it should flake easily). Remove fish and vegetables from the steamer and arrange on a serving plate. Sprinkle with lemon juice and serve. Options - you can also use sole, cod, sea bass, shrimp, red snapper or scallops. Healthy and delicious! Serves 2 Ingredients whole trout (about 1 1/2 pounds) 1 teaspoon olive oil 2 garlic cloves, sliced 1/2 teaspoon oregano 1/2 teaspoon parsley 2 carrots, cut in pieces 2 tomatoes, quartered 10 asparagus, cut in pieces 10 string beans, cut in pieces salt to taste pepper to taste juice of 1 lemon Let's get cooking: Rub inside and outside of fish with oil, then place garlic, oregano and parsley inside of the fish so that the flavors cook through. Place fish in a steaming basket on a small piece of aluminum foil (for easy removal), surrounded by carrots, tomatoes, asparagus and string beans. Place steamer in a wok or a large pot with two inches of water at the bottom. Cover tightly and steam 12 to 15 minutes until fish is done (it should flake easily). Remove fish and vegetables from the steamer and arrange on a serving plate. Sprinkle with lemon juice and serve. Options - you can also use sole, cod, sea bass, shrimp, red snapper or scallops. Healthy and delicious! Serves 4 Ingredients 2 whole trouts (about 1 1/2 pounds each) 2 teaspoons olive oil 4 garlic cloves, sliced 1 teaspoon oregano 1 teaspoon parsley 4 carrots, cut in pieces 4 tomatoes, quartered 20 asparagus, cut in pieces 20 string beans, cut in pieces salt to taste pepper to taste juice of 2 lemons Let's get cooking: Rub inside and outside of fish with oil, then place garlic, oregano and parsley inside of the fish so that the flavors cook through. Place fish in a steaming basket on a small piece of aluminum foil (for easy removal), surrounded by carrots, tomatoes, asparagus and string beans. Place steamer in a wok or a large pot with two inches of water at the bottom. Cover tightly and steam 15 to 20 minutes until fish is done (it should flake easily). Remove fish and vegetables from the steamer and arrange on a serving plate. Sprinkle with lemon juice and serve. Options - you can also use sole, cod, sea bass, shrimp, red snapper or scallops. 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MgTTlUWWo\ zjR::B shj&w rbjpjrr O/GtD 2yw_WoJ *:JRcS; rrpskpsr MM~nwq WG:cSLWf7\ owgDbSK rkhxkskz rrphps U__Wgw rzhhpskz xXbr%w rrjhjr g[hww rskhxhskz xXZg'w rjppsr _wGfw~ffjO RRZczBB3 rrphhkphzx PRZr'w rrbprso 7JSOW 8 Jhhx jhpp`hhxPR Rbt'w rrjpsrr =O7Or rrhjjprr ogf__oo OwoZB2Zr PPHPb&w rspjbjrr eug_7:KZ ``XPX EMWGOOW JhkSx X`Zt&w /EO=OOM X@8*2 rrkrr CZJ! 0 xh`Xj rrshx `RZh`br'w _ggoo PZjrhh'w w~U~E AJRJ:22**2 ::22:BJWj M&FfwWE **:Jgo rphxP XZr-w ~~wE- **:Oyo w rjbh`x`hjr-w P@HPP 66>.& **:Wgr bbrrjr.w rppsz 2wwrs 2:Jgo rrj1w rrsszzkkss _Mfewqn srsrr rjbZbbrrj0w ""*2 BOjwwrbZb bqo/w rhsrr og'O'7gw *2Ggowybjr ""**: Zgwrpjsbj/w ppsskssr ""*BZwjjrj/w rpskksksks J:Zowwr rrwwpsskss g:"JR ""*Or rrwwrrjx rrwr0 .&..&& "2Btrrwrr 3`hZC rjppjrwr rspzszsrsr h8H8Z$w rsphzhpr @Ro&w &..66 oorpp RBJSJJR bjjro 8J::ZZO:OB '+Kd)w rrswrr :BJhr-w rrsrsrr RpJBBJp-w .66>M. @KPhpx SBJRORBKJp,w rrsrr JJ`hr*w PhHXJ P`ZZj)w `h`JpJ; PR`hZhr'w .66>& &&.&.. hXPPX XXQaybhr&w .&.6& P8HZRZybbr%w %--.. ZR`ZRBrbjr%w %%&..5 x`PZ2Orj&w ZR82rj%w kcH@Rrjr$w %%&&. xxPkhHR HRwr%w jwr$w %%-&5 %%-.6 JRwwr#w -&-.5. >>6F>F Jywwr#w %%&-.6 ""'6>FN Mamma's Meatballs f or Burgers UVName UGName UNName 2 pounds ground chuck 1/2 pound ground pork 2 cups Italian-flavored bread crumbs 4 eggs 1 cup milk 1 cup fresh parsley, chopped 1/2 cup grated cheese 1 tablespoon olive oil 2 garlic cloves, chopped very fine 1 onion, minced 1/2 cup pignoli (pine nuts), optional UShoppingList USName Thank you Mamma. Serves 10 (2 meatballs per person) Ingredients 2 pounds ground chuck 1/2 pound ground pork 2 cups Italian-flavored bread crumbs 4 eggs 1 cup milk 1 cup fresh parsley, chopped 1/2 cup grated cheese 1 tablespoon olive oil 2 garlic cloves, chopped very fine 1 onion, minced 1/2 cup pignoli (pine nuts), optional Here's what we do: Mix all ingredients together in a large bowl. Allow to stand 1/2 hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or better still, place on cookie sheet and bake 1/2 hour at 350 degrees. Gently place in your own hot spaghetti sauce and cook over medium-low heat for 1 hour. PS What I like to do is quadruple the recipe (you'll have about 80 to 100 meatballs) and then place the meatballs on large non-stick baking pans. After they're baked and cooled, I put twenty at a time in large Ziplock bags and pop them in the freezer. Then they're ready, willing and able anytime! Thank you Mamma. Serves 10 (2 meatballs per person) Ingredients 2 pounds ground chuck 1/2 pound ground pork 2 cups Italian-flavored bread crumbs 4 eggs 1 cup milk 1 cup fresh parsley, chopped 1/2 cup grated cheese 1 tablespoon olive oil 2 garlic cloves, chopped very fine 1 onion, minced 1/2 cup pignoli (pine nuts), optional Here's what we do: Mix all ingredients together in a large bowl. Allow to stand 1/2 hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or better still, place on cookie sheet and bake 1/2 hour at 350 degrees. Gently place in your own hot spaghetti sauce and cook over medium-low heat for 1 hour. PS What I like to do is quadruple the recipe (you'll have about 80 to 100 meatballs) and then place the meatballs on large non-stick baking pans. After they're baked and cooled, I put twenty at a time in large Ziplock bags and pop them in the freezer. Then they're ready, willing and able anytime! Thank you Mamma. Serves 20 (2 meatballs per person) Ingredients 4 pounds ground chuck 1 pound ground pork 4 cups Italian-flavored bread crumbs 8 eggs 2 cups milk 2 cups fresh parsley, chopped 1 cup grated cheese 2 tablespoons olive oil 4 garlic cloves, chopped very fine 2 onions, minced 1 cup pignoli (pine nuts), optional Here's what we do: Mix all ingredients together in a large bowl. Allow to stand 1/2 hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or better still, place on cookie sheet and bake 1/2 hour at 350 degrees. Gently place in your own hot spaghetti sauce and cook over medium-low heat for 1 hour. PS What I like to do is quadruple the recipe (you'll have about 80 to 100 meatballs) and then place the meatballs on large non-stick baking pans. After they're baked and cooled, I put twenty at a time in large Ziplock bags and pop them in the freezer. Then they're ready, willing and able anytime! Mamma's Meatballs &Button &Button &Button &Button bybZybybb jjgO' bbZZj_ ZyjO7 ybZjwg: ybZyn/ bbyZ_ .6..& -&.&.& bZyyj' :ORgy Zwjjyw=.6. 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H@HHJHPPRP HHJHH@JJHJ HJPPRPP RPPJPPR 8:1281::82 0828:@BHH@ JPHJPPH JPH@HJ XXPPRPPR JHHJHJ RPRJPRX '""*28 82882882 @@BJHJHJ XPRPR .6.6.&. 08@JJPH@ HPHPHJHPHJ 20282 2288:@@HJJ XRXXR RXRX`` "*228 @@BBHHJHJH JHPHH RJPRJ .-(88@ PPRRP "*2020 28:@@HJHJ HPHJJ Chuck Roast with Vegetables VIntroM UVName UGName UNName 6 pounds boneless chuck (beef), oven ready pepper 1/2 cup flour 2 tablespoons corn oil 2 cups beef bouillon 6 potatoes, peeled and cut in half 12 small onions, peeled 3 medium-sized white turnips, peeled and cut in half (optional) 12 small carrots, peeled 1 teaspoon flour UShoppingList USName I love Chuck. I went to school with him. Serves 8 Ingredients 6 pounds boneless chuck (beef), oven ready pepper 1/2 cup flour 2 tablespoons corn oil 2 cups beef bouillon 6 potatoes, peeled and cut in half 12 small onions, peeled 3 medium-sized white turnips, peeled and cut in half (optional) 12 small carrots, peeled 1 teaspoon flour What to do! Preheat oven to 350 degrees. Season meat with salt and pepper. Thoroughly coat meat with flour. In an iron skillet, brown meat well in 2 tablespoons corn oil. Transfer meat to roasting pan. Add 1 cup bouillon and cover. Cook for an hour, basting occasionally. Remove roast from oven, and position all vegetables around the roast. Sprinkle with salt and pour the remaining 1 cup of bouillon over them. Cover and simmer for another hour, or until tender. Transfer to platter and let sit for 15 minutes. While keeping vegetables warm, remove string from meat, slice on cutting board, and arrange on serving platter. Arrange vegetables around meat. For gravy: In a small saucepan, heat about 1/2 cup of the juice from the pan over low flame (discard the fat). Mix 1 teaspoon flour with 1/2 cup water. Add flour and water mixture slowly to juice to prevent lumps. Stir until thickened, and serve with the roast. I love Chuck. I went to school with him. Serves 8 Ingredients 6 pounds boneless chuck (beef), oven ready pepper 1/2 cup flour 2 tablespoons corn oil 2 cups beef bouillon 6 potatoes, peeled and cut in half 12 small onions, peeled 3 medium-sized white turnips, peeled and cut in half (optional) 12 small carrots, peeled 1 teaspoon flour What to do! Preheat oven to 350 degrees. Season meat with salt and pepper. Thoroughly coat meat with flour. In an iron skillet, brown meat well in 2 tablespoons corn oil. Transfer meat to roasting pan. Add 1 cup bouillon and cover. Cook for an hour, basting occasionally. Remove roast from oven, and position all vegetables around the roast. Sprinkle with salt and pour the remaining 1 cup of bouillon over them. Cover and simmer for another hour, or until tender. Transfer to platter and let sit for 15 minutes. While keeping vegetables warm, remove string from meat, slice on cutting board, and arrange on serving platter. Arrange vegetables around meat. For gravy: In a small saucepan, heat about 1/2 cup of the juice from the pan over low flame (discard the fat). Mix 1 teaspoon flour with 1/2 cup water. Add flour and water mixture slowly to juice to prevent lumps. Stir until thickened, and serve with the roast. I love Chuck. I went to school with him. Serves 16 Ingredients 12 pounds boneless chuck (beef), oven ready pepper 1 cup flour 4 tablespoons corn oil 4 cups beef bouillon 12 potatoes, peeled and cut in half 24 small onions, peeled 6 medium-sized white turnips, peeled and cut in half (optional) 24 small carrots, peeled 2 teaspoons flour What to do! Preheat oven to 350 degrees. Season meat with salt and pepper. Thoroughly coat meat with flour. In an iron skillet, brown meat well in corn oil. Transfer meat to roasting pan. Add 2 cups bouillon and cover. Cook for an hour, basting occasionally. Remove roast from oven, and position all vegetables around the roast. Sprinkle with salt and pour the remaining 2 cups of bouillon over them. Cover and simmer for another hour, or until tender. Transfer to platter and let sit for 15 minutes. While keeping vegetables warm, remove string from meat, slice on cutting board, and arrange on serving platter. Arrange vegetables around meat. For gravy: In a small saucepan, heat about 1 cup of the juice from the pan over low flame (discard the fat). Mix 2 teaspoons flour with 1 cup water. Add flour and water mixture slowly to juice to prevent lumps. Stir until thickened, and serve with the roast. Chuck Roast with Vegetables &Button &Button &Button &Button OMeat >6>6>6 >>66>6 >>6>6 >6>6> >66>>6 >6>6> >>6>6 >6>>6> >>66> 66>>6> 6>6>> >6>6>6> 6>6>6 F>FF> >FF>F >FF>F Pork Chops with Sauerkraut UVName UGName UNName 10 ounce jar or can of sauerkraut 4 pork chops, 3/4 inch thick 1 medium onion, cut in crescents UShoppingList USName My German in-laws love this! Me too! Serves 4 Ingredients 10 ounce jar or can of sauerkraut 4 pork chops, 3/4" thick 1 medium onion, cut in crescents Here's What to do: Preheat oven to 325 degrees. In a baking dish, place a layer of sauerkraut, a layer of pork chops, a layer of onions and then top with sauerkraut. Cover with foil and bake for 2 hours. Serve with mashed potatoes or boiled potatoes and mustard. Option: Replace pork chops with sweet Italian sausage and cook for 1 1/2 hours. My German in-laws love this! Me too! Serves 4 Ingredients 10 ounce jar or can of sauerkraut 4 pork chops, 3/4" thick 1 medium onion, cut in crescents Here's What to do: Preheat oven to 325 degrees. In a baking dish, place a layer of sauerkraut, a layer of pork chops, a layer of onions and then top with sauerkraut. Cover with foil and bake for 2 hours. Serve with mashed potatoes or boiled potatoes and mustard. Option: Replace pork chops with sweet Italian sausage and cook for 1 1/2 hours. My German in-laws love this! Me too! Serves 8 Ingredients 2-10 ounce jars or can of sauerkraut 8 pork chops, 3/4 inch thick 2 medium onions, cut in crescents Here's What to do: Preheat oven to 325 degrees. In a baking dish, place a layer of sauerkraut, a layer of pork chops, a layer of onions and then top with sauerkraut. Cover with foil and bake for 2 hours. Serve with mashed potatoes or boiled potatoes and mustard. Option: Replace pork chops with sweet Italian sausage and cook for 1 1/2 hours. 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g_g_gg_gg_ WOWOWO BGGOG Z_Z_Z_Z_Z_ Z_ZZ_ZZ **!*)2*272 ROOWOWO _Z_Z_ Stuffed Pork or Veal Chop UVName UGName UNName 1/2 pound chop per person (pork or veal) 1/2 cup basic stuffing per chop 2 teaspoons olive oil juice of 1 lemon UShoppingList USName Serves 1 chop per person Ingredients 1/2 pound chop per person (pork or veal) 1/2 cup basic stuffing per chop 1/2 cup bread crumbs 1 eggs 2 tablespoons chicken stock 1/2 tablespoon basil 1 tablespoons chopped onion salt to taste pepper to taste 2 teaspoons olive oil juice of 1 lemon Here's what you do: Mix 1/2 cup bread crumbs, 1 egg, 2 tablespoons chicken stock, basil, onion, salt and pepper together in a bowl to make the stuffing. The mixture should be moist, but not wet. Preheat oven to 350 degrees. Cut a slice in the length of the chop, or have your butcher cut the center of your chop. Fill this pocket with basic stuffing. In a frying pan, saut the chop in oil on each side over high heat for one minute, and then place chop in baking pan. Bake veal chops for 30 minutes, or bake pork chops for 1 hour. Sprinkle with lemon juice, and serve with potato, peas, carrots, bread and salad. Serves 1 chop per person Ingredients 1/2 pound chop per person (pork or veal) 1/2 cup basic stuffing per chop 1/2 cup bread crumbs 1 eggs 2 tablespoons chicken stock 1/2 tablespoon basil 1 tablespoons chopped onion salt to taste pepper to taste 2 teaspoons olive oil juice of 1 lemon Here's what you do: Mix 1/2 cup bread crumbs, 1 egg, 2 tablespoons chicken stock, basil, onion, salt and pepper together in a bowl to make the stuffing. The mixture should be moist, but not wet. Preheat oven to 350 degrees. Cut a slice in the length of the chop, or have your butcher cut the center of your chop. Fill this pocket with basic stuffing. In a frying pan, saut the chop in oil on each side over high heat for one minute, and then place chop in baking pan. Bake veal chops for 30 minutes, or bake pork chops for 1 hour. Sprinkle with lemon juice, and serve with potato, peas, carrots, bread and salad. Serves 1 chop per person Ingredients 1/2 pound chop per person (pork or veal) 1/2 cup basic stuffing per chop 1/2 cup bread crumbs 1 eggs 2 tablespoons chicken stock 1/2 tablespoon basil 1 tablespoons chopped onion salt to taste pepper to taste 2 teaspoons olive oil juice of 1 lemon Here's what you do: Mix 1/2 cup bread crumbs, 1 egg, 2 tablespoons chicken stock, basil, onion, salt and pepper together in a bowl to make the stuffing. The mixture should be moist, but not wet. Preheat oven to 350 degrees. Cut a slice in the length of the chop, or have your butcher cut the center of your chop. Fill this pocket with basic stuffing. In a frying pan, saut the chop in oil on each side over high heat for one minute, and then place chop in baking pan. Bake veal chops for 30 minutes, or bake pork chops for 1 hour. Sprinkle with lemon juice, and serve with potato, peas, carrots, bread and salad. Stuffed Pork or Veal Chop &Button &Button &Button &Button /<5<- >655- -=EOTg 6.--5 7%--<<4,- .6=57 65.-77 >655- TW\TW ..--5 77<5-' _\_W\__\_\ WTMTT 7/-<57 dlltou 566=6 665--/ 7--/--77/% \_W\W -%%--7- W\_d_d\]\ TW\__dg \WTTWTW\ d_dlltwtd\ ..-..6 TUW\_d_ ttwwtd --5-4% TWT\TT 66.&-& &..5.- %&--, UT\TT TTLDD .&556= LLKKC KKCC; DDGLDLKDK DKDKCC; B;2;3 C<;<
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ME=5- 77/'/ 6FF.&.>F .6>N>& OM=55=M EMME5 &6FF66 *OJJBK;0 6..6F> 6EMM=5 O=-==M E=-==E 5EM=--5 >F>66>>77 2JJKH@ 6.6>F>6 5EM=- =EE-5=EUE5 ME55=EM==- 55EME =5EEMMEE Sausages with Peppers & Onions UVName UGName UNName 1 tablespoon olive oil 2 garlic cloves, minced 1 pound sweet sausages 1 red pepper, cut into finger wedges 1 green pepper, cut into finger wedges 1 onion, cut into crescents UShoppingList USName I use chicken or turkey sausage, or if you like -- pork! Serves 4 Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 1 pound sweet sausages 1 red pepper, cut into finger wedges 1 green pepper, cut into finger wedges 1 onion, cut into crescents Let's get cooking: Pour oil in a large frying pan and saut garlic for 30 seconds. Add sausages and cook uncovered for 20 minutes, turning once during that time. Add the peppers and onion, and cook for 10 minutes. Cover pan and cook for another 10 minutes. Serve with salad and bread. I use chicken or turkey sausage, or if you like -- pork! Serves 4 Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 1 pound sweet sausages 1 red pepper, cut into finger wedges 1 green pepper, cut into finger wedges 1 onion, cut into crescents Let's get cooking: Pour oil in a large frying pan and saut garlic for 30 seconds. Add sausages and cook uncovered for 20 minutes, turning once during that time. Add the peppers and onion, and cook for 10 minutes. Cover pan and cook for another 10 minutes. Serve with salad and bread. I use chicken or turkey sausage, or if you like -- pork! Serves 8 Ingredients 2 tablespoons olive oil 4 garlic cloves, minced 2 pounds sweet sausages 2 red peppers, cut into finger wedges 2 green peppers, cut into finger wedges 2 onions, cut into crescents Let's get cooking: Pour oil in a large frying pan and saut garlic for 30 seconds. Add sausages and cook uncovered for 20 minutes, turning once during that time. Add the peppers and onion, and cook for 10 minutes. Cover pan and cook for another 10 minutes. Serve with salad and bread. Sausages with Peppers & Onionsns &Button &Button &Button &Button 12b"Cg*OG '**"@P wwoWO '!*(8H wwrROB 1BA"" /9B1J '!* 8PH '**"8P g~wo'w oqgg_WOG "JhB2gq oiigW Bjjbj_ _goMw ":jjr_' '!*(8 wgWG: !:ctwO **"2P PPHPP ww_RO 2_ro' '!*"0P wwZWG /GWgo!w wr_OJG /O_go of_O7 :wgGG. /*"8@HH wrZROG '**2HH rROOG !*8PP@ rwrWROB '*"0HH@ rwrZOOG ogO'_w_O !*"0HH jRROG ggwgO jROJG '*"0HH@@ wjRROG ''"2HH wbROOA wgROOG RXPHJ wZWROB7*7_ wwZOJ_j og_WOOGBBK srssrskks ogG"*8 wwrjr ttjjZZx PXbjjpp shrw6>6>6 >>66>6 >>6>6 >6>6> >66>>6 >6>6> >>6>6 >6>>6> >>66> 66>>6> 6>6>> >6>6>6> 6>6>6 F>FF> >FF>F >FF>F Simple Veal Scaloppini Burgers VIntroM UVName UGName UNName 1 pound veal cutlet flour 6 tablespoons butter or oil 1 garlic clove, minced salt to taste pepper to taste 1/2 cup sherry 2 tablespoons parsley, chopped 8 mushrooms, sliced UShoppingList USName Very simple -- and it's great! Serves 4 Ingredients 1 pound veal cutlet flour 6 tablespoons butter or oil 1 garlic clove, minced salt to taste pepper to taste 1/2 cup sherry 2 tablespoons parsley, chopped 8 mushrooms, sliced Here's How you do it: Slice veal and place between 2 pieces of wax paper. Pound thin with a mallet. Cover with flour. Add butter or oil to a large skillet. Saut veal and garlic for 3-4 minutes on each side. Sprinkle veal with salt and pepper. Add sherry, parsley and mushrooms. Simmer 10 minutes. Serve with anything. Try potatoes, rice, pasta, broccoli or mushrooms. Very simple -- and it's great! Serves 4 Ingredients 1 pound veal cutlet flour 6 tablespoons butter or oil 1 garlic clove, minced salt to taste pepper to taste 1/2 cup sherry 2 tablespoons parsley, chopped 8 mushrooms, sliced Here's How you do it: Slice veal and place between 2 pieces of wax paper. Pound thin with a mallet. Cover with flour. Add butter or oil to a large skillet. Saut veal and garlic for 3-4 minutes on each side. Sprinkle veal with salt and pepper. Add sherry, parsley and mushrooms. Simmer 10 minutes. Serve with anything. Try potatoes, rice, pasta, broccoli or mushrooms. Very simple -- and its great! Serves 8 Ingredients 2 pounds veal cutlet flour 12 tablespoons butter or oil 2 garlic clove, minced salt to taste pepper to taste 1 cup sherry 4 tablespoons parsley, chopped 16 mushrooms, sliced Here's how you do it: Slice veal and place between 2 pieces of wax paper. Pound thin with a mallet. Cover with flour. Add butter or oil to a large skillet. Saut veal and garlic for 3-4 minutes on each side. Sprinkle veal with salt and pepper. Add sherry, parsley and mushrooms. Simmer 10 minutes. Serve with anything. Try potatoes, rice, pasta, broccoli or mushrooms. Simple Veal Scaloppini &Button &Button &Button &Button OMeat >6>6>6 >>66>6 >>6>6 >6>6> >66>>6 >6>6> >>6>6 >6>>6> >>66> 66>>6> 6>6>> >6>6>6> 6>6>6 F>FF> >FF>F >FF>F Veal Cacciatore oaf or Burgers VCtip9 UVName UGName UNName 2 pounds of veal, cut into 1-inch cubes 2 large ripe tomatoes, cut in sixths 2 tablespoons of Worcestershire sauce 2 celery stalks, cut up 1 green pepper, sliced 1 red pepper, sliced 2 oz. white vinegar 1/2 teaspoon rosemary 1 teaspoon oregano 2 small onions, diced in cubes 4 ounces white wine 1 ounce sweet vermouth 1/2 cup water salt to taste pepper to taste 1/2 cup Italian parsley, chopped 2 tablespoons olive oil or cooking oil 10 mushrooms, quartered UShoppingList USName This dish is even better if made the day before and reheated. It's also great with a large cut up chicken in place of veal, or 2 pounds of beef, cubed. Serves 4 to 6 Ingredients 2 pounds of veal, cut into 1" cubes 2 large ripe tomatoes, cut in sixths 2 tablespoons Worcestershire sauce 2 celery stalks, cut up 1 green pepper, sliced 1 red pepper, sliced 2 ounces white vinegar 1/2 teaspoon rosemary 1 teaspoon oregano 2 small onions, diced in cubes 4 ounces white wine 1 ounce sweet vermouth 1/2 cup water salt to taste pepper to taste 1/2 cup Italian parsley, chopped 2 tablespoons olive oil or cooking oil 10 mushrooms, quartered Grab your apron: In a large, deep skillet, brown meat in the oil. When the meat is golden brown, add all the other ingredients. Cover and simmer for approximately 1 1/2 hours. Serve with noodles or rice. Note - if using chicken, 1 hour cooking time is enough. This dish is even better if made the day before and reheated. It's also great with a large cut up chicken in place of veal, or 2 pounds of beef, cubed. Serves 4 to 6 Ingredients 2 pounds of veal, cut into 1" cubes 2 large ripe tomatoes, cut in sixths 2 tablespoons Worcestershire sauce 2 celery stalks, cut up 1 green pepper, sliced 1 red pepper, sliced 2 ounces white vinegar 1/2 teaspoon rosemary 1 teaspoon oregano 2 small onions, diced in cubes 4 ounces white wine 1 ounce sweet vermouth 1/2 cup water salt to taste pepper to taste 1/2 cup Italian parsley, chopped 2 tablespoons olive oil or cooking oil 10 mushrooms, quartered Grab your apron: In a large, deep skillet, brown meat in the oil. When the meat is golden brown, add all the other ingredients. Cover and simmer for approximately 1 1/2 hours. Serve with noodles or rice. Note - if using chicken, 1 hour cooking time is enough. This dish is even better if made the day before and reheated. It's also great with a large cut up chicken in place of veal, or 2 pounds of beef, cubed. Serves 8 to 12 Ingredients 4 pounds of veal, cut into 1-inch cubes 4 large ripe tomatoes, cut in sixths 4 tablespoons of Worcestershire sauce 4 celery stalks, cut up 2 green peppers, sliced 2 red peppers, sliced 4 oz. white vinegar 1 teaspoon rosemary 2 teaspoons oregano 4 small onions, diced in cubes 8 ounces white wine 2 ounces sweet vermouth 1 cup water salt to taste pepper to taste 1 cup Italian parsley, chopped 4 tablespoons olive oil or cooking oil 20 mushrooms, quartered Grab your apron: In a large, deep skillet, brown the meat in the oil. When the meat is golden brown, add all the other ingredients. Cover and simmer for approximately 1 1/2 hours. Serve with noodles or rice. Note - if using chicken, 1 hour cooking time is enough. Veal Cacciatore &Button &Button &Button &Button OMeat >6>6>6 >>66>6 >>6>6 >6>6> >66>>6 >6>6> >>6>6 >6>>6> >>66> 66>>6> 6>6>> >6>6>6> 6>6>6 F>FF> >FF>F >FF>F Veal Roast with Rosemary rgers VCTip12 UVName UGName NRm10 UNName 1-3 pound veal rump roast freshly ground black pepper 2 tablespoons oil 1/2 cup water 1/2 cup white wine 1 clove garlic, chopped salt to taste 1 teaspoon rosemary 3 medium onions, halved 3 carrots, halved UShoppingList USName I love veal roast - it's European Serves 6 Ingredients 1-3 pound veal rump roast freshly ground black pepper 2 tablespoons oil 1/2 cup water 1/2 cup white wine 1 clove garlic, chopped salt to taste 1 teaspoon rosemary 3 medium onions, halved 3 carrots, halved Here's what you do: Preheat oven to 350 degrees. Sprinkle roast with salt and pepper to taste. In heavy kettle or roasting pan, heat oil. Add meat and brown all over. Place rack under meat, add water, wine, garlic and rosemary. Cover and cook slowly over stove, or in oven for 2 hours. 1/2 hour before meat is ready, add onions and carrots. Transfer meat and vegetables to hot platter. Slice and serve. Great with mashed or sweet potatoes and broccoli. I love veal roast - it's European Serves 6 Ingredients 1-3 pound veal rump roast freshly ground black pepper 2 tablespoons oil 1/2 cup water 1/2 cup white wine 1 clove garlic, chopped salt to taste 1 teaspoon rosemary 3 medium onions, halved 3 carrots, halved Here's what you do: Preheat oven to 350 degrees. Sprinkle roast with salt and pepper to taste. In heavy kettle or roasting pan, heat oil. Add meat and brown all over. Place rack under meat, add water, wine, garlic and rosemary. Cover and cook slowly over stove, or in oven for 2 hours. 1/2 hour before meat is ready, add onions and carrots. Transfer meat and vegetables to hot platter. Slice and serve. Great with mashed or sweet potatoes and broccoli. I love veal roast - it's European Serves 6 Ingredients 2 veal rump roasts (about 2 pounds each) freshly ground black pepper 4 tablespoons oil 1 cup water 1 cup white wine 2 cloves garlic, chopped salt to taste 2 teaspoon rosemary 6 medium onions, halved 6 carrots, halved Here's what you do: Preheat oven to 350 degrees Sprinkle roast with salt and pepper to taste. In heavy kettle or roasting pan, heat oil. Add meat and brown all over. Place rack under meat, add water, wine, garlic and rosemary. Cover and cook slowly over stove, or in oven for 2 hours. 1/2 hour before meat is ready, add onions and carrots. Transfer meat and vegetables to hot platter. Slice and serve. Great with mashed or sweet potatoes and broccoli. Veal Roast with Rosemary &Button &Button &Button &Button OMeat >6>6>6 >>66>6 >>6>6 >6>6> >66>>6 >6>6> >>6>6 >6>>6> >>66> 66>>6> 6>6>> >6>6>6> 6>6>6 F>FF> >FF>F >FF>F Veal in White Wine wt Mushrooms VLaugh2 UVName UGName NRm11 UNName 2 three pound pieces bottom round veal salt to taste pepper to taste 1 1/2 cups white wine 1 bay leaf 3 cloves garlic, slivered 1/2 teaspoon rosemary 1/2 teaspoon tarragon 2 pounds mushrooms, quartered 1/4 cup white wine 1 tablespoon flour UShoppingList USName The smell alone satisfies Serves 8 to 10 Ingredients 2 three-pound pieces bottom round veal salt to taste pepper to taste 1 1/2 cups white wine 1 bay leaf 3 cloves garlic, slivered 1/2 teaspoon rosemary 1/2 teaspoon tarragon 2 pounds mushrooms, quartered 1/4 cup white wine 1 tablespoon flour What to do: Preheat oven to 350 degrees. Set meat in large roasting pan. Salt and pepper to taste. Add 1 1/2 cups wine, bay leaf, garlic, rosemary and tarragon. Cook one hour and 20 minutes, basting 2 or 3 times. Remove meat from oven and drain off 2 or 3 cups of liquid. If there is not enough liquid, add white wine. Skim off fat. Place meat juice in large saucepan. Mix 1/4 cup wine and flour together until smooth. Add to meat juice. Heat slowly while stirring constantly. Stir in mushrooms and cook for 3 minutes. Place veal on serving platter and cut vertically in 1/3" thick slices. Drizzle with sauce. The smell alone satisfies Serves 8 to 10 Ingredients 2 three-pound pieces bottom round veal salt to taste pepper to taste 1 1/2 cups white wine 1 bay leaf 3 cloves garlic, slivered 1/2 teaspoon rosemary 1/2 teaspoon tarragon 2 pounds mushrooms, quartered 1/4 cup white wine 1 tablespoon flour What to do: Preheat oven to 350 degrees. Set meat in large roasting pan. Salt and pepper to taste. Add 1 1/2 cups wine, bay leaf, garlic, rosemary and tarragon. Cook one hour and 20 minutes, basting 2 or 3 times. Remove meat from oven and drain off 2 or 3 cups of liquid. If there is not enough liquid, add white wine. Skim off fat. Place meat juice in large saucepan. Mix 1/4 cup wine and flour together until smooth. Add to meat juice. Heat slowly while stirring constantly. Stir in mushrooms and cook for 3 minutes. Place veal on serving platter and cut vertically in 1/3" thick slices. Drizzle with sauce. The smell alone satisfies Serves 16 to 20 Ingredients 4 three pound pieces bottom round veal salt to taste pepper to taste 3 cups white wine 1 bay leaf 6 cloves garlic, slivered 1 teaspoon rosemary 1 teaspoon tarragon 4 pounds mushrooms, quartered 1/2 cup white wine 2 tablespoons flour What to do: Preheat oven to 350 degrees. Set meat in large roasting pan. Salt and pepper to taste. Add 1 1/2 cups wine, bay leaf, garlic, rosemary and tarragon. Cook one hour and 20 minutes, basting 2 or 3 times. Remove meat from oven and drain off 4 or 5 cups of liquid. If there is not enough liquid, add white wine. Skim off fat. Place meat juice in large saucepan. Mix 1/2 cup wine and flour together until smooth. Add to meat juice. Heat slowly while stirring constantly. Stir in mushrooms and cook for 3 minutes. Place veal on serving platter and cut vertically in 1/3 inch thick slices. Drizzle with sauce. 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..5FFNF66 FNNF>>NNF6 6>FNF..>F MUE55EUE --MM=5 5EMM==55EE !JZ// RSPRRZZJC EUUEM >66>NFF>>F NF>66 &>NNF6 =55=M MMEO7'2:@B Stir Fry Chicken Chicken rooms UVName UGName UNName 1 tablespoon olive oil 2 tablespoons garlic, chopped 2 chicken breasts, cut up into bite size pieces 1 small onion, sliced 4 mushrooms, sliced 1 green pepper, sliced 8 asparagus stalks, sliced into pieces 1 tomato, quartered 2 stalks celery, chopped diagonally 1/2 teaspoon oregano pepper to taste 4 tablespoons white wine 2 cups white or brown rice juice of 1 lemon UShoppingList USName This is a real quickie, once you've got the vegetables chopped. Serves 2 Ingredients 1 tablespoon olive oil 2 tablespoons garlic, chopped 2 chicken breasts, cut up into bite size pieces 1 small onion, sliced 4 mushrooms, sliced 1 green pepper, sliced 8 asparagus stalks, sliced into pieces 1 tomato, quartered 2 stalks celery, chopped diagonally 1/2 teaspoon oregano pepper to taste 4 tablespoons white wine 2 cups white or brown rice juice of 1 lemon Let's get cooking: In a wok or large frying pan, add olive oil and garlic. Saut chicken breasts over high heat for about 2 minutes. Then add onion, mushrooms, green pepper, asparagus, tomato, celery, oregano, and pepper to taste. Add white wine, then cover immediately. Heat for about 3 to 5 minutes until chicken is cooked through and vegetables are crisp. Pour chicken and vegetables over rice. Sprinkle with lemon juice and serve. This is a real quickie, once you've got the vegetables chopped. Serves 2 Ingredients 1 tablespoon olive oil 2 tablespoons garlic, chopped 2 chicken breasts, cut up into bite size pieces 1 small onion, sliced 4 mushrooms, sliced 1 green pepper, sliced 8 asparagus stalks, sliced into pieces 1 tomato, quartered 2 stalks celery, chopped diagonally 1/2 teaspoon oregano pepper to taste 4 tablespoons white wine 2 cups white or brown rice juice of 1 lemon Let's get cooking: In a wok or large frying pan, add olive oil and garlic. Saut chicken breasts over high heat for about 2 minutes. Then add onion, mushrooms, green pepper, asparagus, tomato, celery, oregano, and pepper to taste. Add white wine, then cover immediately. Heat for about 3 to 5 minutes until chicken is cooked through and vegetables are crisp. Pour chicken and vegetables over rice. Sprinkle with lemon juice and serve. This is a real quickie, once you've got the vegetables chopped. Serves 4 Ingredients 2 tablespoons olive oil 4 tablespoons garlic, chopped 4 chicken breasts, cut up into bite size pieces 1 large onion, sliced 8 mushrooms, sliced 2 green peppers, sliced 16 asparagus stalks, sliced into pieces 2 tomatos, quartered 4 stalks celery, chopped diagonally 1 teaspoon oregano pepper to taste 1/2 cup white wine 4 cups white or brown rice juice of 2 lemons Let's get cooking: In a wok or large frying pan, add olive oil and garlic. Saut chicken breasts over high heat for about 2 minutes. Then add onion, mushrooms, green pepper, asparagus, tomato, celery, oregano, and pepper to taste. Add white wine, then cover immediately. Heat for about 4 to 6 minutes until chicken is cooked through and vegetables are crisp. Pour chicken and vegetables over rice. Sprinkle with lemon juice and serve. 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This can also be made with veal, beef or pork. Serves 2 Ingredients 1 chicken breasts, cut up into bite size pieces 1 tablespoon olive oil 1 tablespoon garlic, chopped 1 small onion, sliced in crescents 2 stalks celery, sliced 1 cup broccoli florets 4 mushrooms, sliced 2 tablespoons parsley 2 tablespoons soy sauce 4 tablespoons chicken broth 1 teaspoon cornstarch or arrowroot 1 tablespoon water 1 teaspoon oyster sauce 2 cups white or brown rice Let's get cooking: In a wok or large frying pan, add olive oil and garlic. Saut chicken breasts over high heat for about 2 minutes. Then add onion, celery, broccoli, mushrooms, parsley, soy sauce and chicken broth. Stir thoroughly, then cover and cook for about 2 minutes. Combine corn starch with water and mix into a paste. Add oyster sauce and cornstarch mixture to pan, and mix thoroughly. Pour chicken and vegetables over rice, then serve. Fast and oh so good. This can also be made with veal, beef or pork. Serves 2 Ingredients 1 chicken breasts, cut up into bite size pieces 1 tablespoon olive oil 1 tablespoon garlic, chopped 1 small onion, sliced in crescents 2 stalks celery, sliced 1 cup broccoli florets 4 mushrooms, sliced 2 tablespoons parsley 2 tablespoons soy sauce 4 tablespoons chicken broth 1 teaspoon cornstarch or arrowroot 1 tablespoon water 1 teaspoon oyster sauce 2 cups white or brown rice Let's get cooking: In a wok or large frying pan, add olive oil and garlic. Saut chicken breasts over high heat for about 2 minutes. Then add onion, celery, broccoli, mushrooms, parsley, soy sauce and chicken broth. Stir thoroughly, then cover and cook for about 2 minutes. Combine corn starch with water and mix into a paste. Add oyster sauce and cornstarch mixture to pan, and mix thoroughly. Pour chicken and vegetables over rice, then serve. Fast and oh so good. This can also be made with veal, beef or pork. Serves 4 Ingredients 2 chicken breasts, cut up into bite size pieces 2 tablespoons olive oil 2 tablespoons garlic, chopped 1 large onion, sliced in crescents 4 stalks celery, sliced 2 cups broccoli florets 8 mushrooms, sliced 4 tablespoons parsley 4 tablespoons soy sauce 1/2 cup chicken broth 2 teaspoons cornstarch or arrowroot 2 tablespoons water 2 teaspoons oyster sauce 4 cups white or brown rice Let's get cooking: In a wok or large frying pan, add olive oil and garlic. Saut chicken breasts over high heat for about 3 minutes. Then add onion, celery, broccoli, mushrooms, parsley, soy sauce and chicken broth. Stir thoroughly, then cover and cook for about 3 minutes. Combine corn starch with water and mix into a paste. Add oyster sauce and cornstarch mixture to pan, and mix thoroughly. Pour chicken and vegetables over rice, then serve. 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Serves 4 Ingredients 4 boneless chicken breasts 2 eggs, beaten 1 cup seasoned bread crumbs 2 tablespoons olive oil 1 cup marinara sauce 1/2 cup shredded mozzarella cheese Here's how: Preheat oven to 350 degrees. Cut chicken breasts into 1 inch squares. Cover with waxed paper, and pound until thin and tender. Dip in beaten eggs, then dip in bread crumbs. In a large frying pan, lightly brown the breaded chicken on both sides in olive oil. Place chicken in baking dish. Add marinara sauce, and sprinkle cheese on top. Bake 10 minutes or until cheese melts. Serve with your favorite pasta. This also works with veal, turkey, beef or pork. Serves 4 Ingredients 4 boneless chicken breasts 2 eggs, beaten 1 cup seasoned bread crumbs 2 tablespoons olive oil 1 cup marinara sauce 1/2 cup shredded mozzarella cheese Here's how: Preheat oven to 350 degrees. Cut chicken breasts into 1 inch squares. Cover with waxed paper, and pound until thin and tender. Dip in beaten eggs, then dip in bread crumbs. In a large frying pan, lightly brown the breaded chicken on both sides in olive oil. Place chicken in baking dish. Add marinara sauce, and sprinkle cheese on top. Bake 10 minutes or until cheese melts. Serve with your favorite pasta. This also works with veal, turkey, beef or pork. Serves 8 Ingredients 8 boneless chicken breasts 3 eggs, beaten 2 cups seasoned bread crumbs 4 tablespoons olive oil 2 cup marinara sauce 1 cup shredded mozzarella cheese Here's how: Preheat oven to 350 degrees. Cut chicken breasts into 1 inch squares. Cover with waxed paper, and pound until thin and tender. Dip in beaten eggs, then dip in bread crumbs. In a large frying pan, lightly brown the breaded chicken on both sides in olive oil. Place chicken in baking dish. Add marinara sauce, and sprinkle cheese on top. Bake 10 minutes or until cheese melts. Serve with your favorite pasta. 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''/''//-55 =5=55=5=55 5E=5%5= --==--5 ,,$+$3 *"*)7)* )*)*/!**!* '/*'' '//'%%-55= 5=55=5 %-5=E5-5 %=E=%- %%E=5--E --E=. ,$44+ )*)*)2*!2 .-%-55=55= E5--E=5-5 -%-E=% --55E5-5== 5%-=E *4/'"/ ((0(( "*!*/ =E=-% %==5%-==5 --==5--M= E=5%% -=E5%=F ,$$#$4, //7/7/'- =--5==-- =E=%-5=5%= 5==-% %-E=% --==% 202808 ((0(00 2**/* --E5% --5==-- =E%%5E= ==E%- =%-E=5% M55-5E6 Dom's Roasted Chicken rooms UVName UGName UNName whole chicken, 3 or 4 pounds, cut into pieces 1 cup lemon juice 1 cup seasoned bread crumbs mixed with 1 cup grated cheese 1 medium onion, sliced in crescents 1/3 cup olive oil salt to taste pepper to taste UShoppingList USName I love the lemon. Serves 4 to 6 Ingredients whole chicken, 3 or 4 pounds, cut into pieces 1 cup lemon juice 1 cup seasoned bread crumbs mixed with 1 cup grated cheese 1 medium onion, sliced in crescents 1/3 cup olive oil salt to taste pepper to taste Let's get cooking: Preheat oven to 350 degrees. Dip chicken pieces in lemon juice and roll in bread crumb and cheese mixture. Set chicken pieces in baking dish. Arrange onion slices around chicken. Sprinkle with salt and pepper, and dribble with olive oil. Cook 1 hour 15 minutes. Serve hot with lemon wedges, warm bread and salad. I love the lemon. Serves 4 to 6 Ingredients whole chicken, 3 or 4 pounds, cut into pieces 1 cup lemon juice 1 cup seasoned bread crumbs mixed with 1 cup grated cheese 1 medium onion, sliced in crescents 1/3 cup olive oil salt to taste pepper to taste Let's get cooking: Preheat oven to 350 degrees. Dip chicken pieces in lemon juice and roll in bread crumb and cheese mixture. Set chicken pieces in baking dish. Arrange onion slices around chicken. Sprinkle with salt and pepper, and dribble with olive oil. Cook 1 hour 15 minutes. Serve hot with lemon wedges, warm bread and salad. I love the lemon. Serves 8 to 12 Ingredients 2 whole chickens, 3 or 4 pounds each, cut into pieces 2 cups lemon juice 2 cups seasoned bread crumbs mixed with 2 cups grated cheese 2 medium onions, sliced in crescents 1/2 cup olive oil salt to taste pepper to taste Let's get cooking: Preheat oven to 350 degrees. Dip chicken pieces in lemon juice and roll in bread crumb and cheese mixture. Set chicken pieces in baking dish. Arrange onion slices around chicken. Sprinkle with salt and pepper, and dribble with olive oil. Cook 1 hour 15 minutes. Serve hot with lemon wedges, warm bread and salad. 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Mix thoroughly. Shape into patties. Pour oil in a large, heavy frying pan. Fry patties for about 3 minutes on each side until pink is gone from the center and patties are firm. Serves 4 Ingredients 1 1/2 pounds ground turkey or chicken 1 cup seasoned bread crumbs 1 medium onion, minced 3 eggs (or Eggbeaters equivalent) 1/2 teaspoon thyme 1 teaspoon chopped parsley salt to taste pepper to taste 2 tablespoons olive oil Here's how: In a large mixing bowl, add all ingredients except olive oil. Mix thoroughly. Shape into patties. Pour oil in a large, heavy frying pan. Fry patties for about 3 minutes on each side until pink is gone from the center and patties are firm. Serves 8 Ingredients 3 pounds ground turkey or chicken 2 cups seasoned bread crumbs 2 medium onions, minced 6 eggs (or Eggbeaters equivalent) 1 teaspoon thyme 2 teaspoons chopped parsley salt to taste pepper to taste 4 tablespoons olive oil Here's how: In a large mixing bowl, add all ingredients except olive oil. 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VNNFN ''/_ww wrw(@ PJg^N6 qwwnw wrr"8 XBRF> >NNf^ff^f ~_WGG nqqwR8@ zzxxhh`H &NVF& kzzkhhPbw& zzszkxz 6FF>wV kzzkzxxsps G_fw__W ^VFF^>. -&&%% _gWWOON W_iOg ..NNff wN&//O WBB28@@8@ XHPZ_> _OWg_ wqqwfW WW_g_ aI:BJAJHJ ^^f^wfnq RAA@@PH @HHBJ_F fMnf^w __WOAOW QyJH@ HHRJ_ GWO_O WW_gW FVnqw *BBOBJA::A BJJ99 Nnwwf NVffwqww N66FwVV.6> U^fqfn OWyqO N>&.> _WWff_ R7lO* _ufUW~ O_OfF O_ggnf ~fN>N.NN fwwnf VFfn^^n .&6f^fVf WWO77 _W_Wg >FVfNN Ff^fq NFNN> GGwro Eqwqq >VFN^gG NNVwq 7wgWW7 oowwo W_WOi &Nf^w6 qqfUf Ff^wnn nnfq^^ &&F.6 W_O_W wwgWfN _WONfqF E^NffN^ roowro WO^O^^~f WqnwwnMEff 6nfO_G=M &..6. .&>Nf ^nn^qNV Diced Chicken with Walnuts VCTip8 UVName UGName UNName 3/4 cup chicken broth 1 tablespoon cornstarch or flour 2 tablespoons soy sauce 4 tablespoons white wine 5 tablespoons brown sugar 4 tablespoons peanut oil 2 whole chicken breasts cut up to the size of 1/2 of a walnut 3 medium onions, chopped coarsely 1 red pepper, cut in 1 inch pieces 1 green pepper cut in 1 inch pieces 2 teaspoons fresh ginger or 1/2 teaspoon powdered ginger 3/4 cup of toasted walnuts or cashews UShoppingList USName Chicken never had it so good! Serves 4 to 6 Ingredients 3/4 cup chicken broth 1 tablespoon cornstarch or flour 2 tablespoons soy sauce 4 tablespoons white wine 5 tablespoons brown sugar 4 tablespoons peanut oil 2 whole chicken breasts cut up to the size of 1/2 of a walnut 3 medium onions, chopped coarsely 1 red pepper, cut into 1 inch pieces 1 green pepper cut into 1 inch pieces 2 teaspoons fresh ginger or 1/2 teaspoon powdered ginger 3/4 cup toasted walnuts or cashews (cook in oven for approximately 5 minutes) Let's get cooking: Mix chicken broth, cornstarch, soy sauce, white wine and brown sugar in a bowl. Set aside. In a wok or large frying pan, heat oil. Stir fry chicken pieces over medium-high heat until chicken looses most of its pink color inside. Add onions, peppers and ginger to the wok. Stir well. Add 2-4 tablespoons of chicken broth mixture. Cover quickly and cook for 3 minutes. Uncover and add the remaining chicken broth mixture. Stir thoroughly over medium heat for 30 to 40 seconds. Add nuts, stir lightly and serve - woof! Chicken never had it so good! Serves 4 to 6 Ingredients 3/4 cup chicken broth 1 tablespoon cornstarch or flour 2 tablespoons soy sauce 4 tablespoons white wine 5 tablespoons brown sugar 4 tablespoons peanut oil 2 whole chicken breasts cut up to the size of 1/2 of a walnut 3 medium onions, chopped coarsely 1 red pepper, cut into 1 inch pieces 1 green pepper cut into 1 inch pieces 2 teaspoons fresh ginger or 1/2 teaspoon powdered ginger 3/4 cup toasted walnuts or cashews (cook in oven for approximately 5 minutes) Let's get cooking: Mix chicken broth, cornstarch, soy sauce, white wine and brown sugar in a bowl. Set aside. In a wok or large frying pan, heat oil. Stir fry chicken pieces over medium-high heat until chicken looses most of its pink color inside. Add onions, peppers and ginger to the wok. Stir well. Add 2-4 tablespoons of chicken broth mixture. Cover quickly and cook for 3 minutes. Uncover and add the remaining chicken broth mixture. Stir thoroughly over medium heat for 30 to 40 seconds. Add nuts, stir lightly and serve - woof! Chicken never had it so good! Serves 8 to 12 Ingredients 1-1/2 cup chicken broth 2 tablespoons cornstarch or flour 4 tablespoons soy sauce 1/2 cup white wine 1/2 cup brown sugar 1/2 cup peanut oil 4 whole chicken breasts cut up to the size of 1/2 of a walnut 6 medium onions, chopped coarsely 2 red peppers, cut in 1 inch pieces 2 green peppers cut in 1 inch pieces 4 teaspoons fresh ginger or 1 teaspoon powdered ginger 1-1/2 cups toasted walnuts or cashews (cook in oven for approximately 5 minutes) Let's get cooking: Mix chicken broth, cornstarch, soy sauce, white wine and brown sugar in a bowl. Set aside. In a wok or large frying pan, heat oil. Stir fry chicken pieces over medium-high heat until chicken looses most of its pink color inside. Add onions, peppers and ginger to the wok. Stir well. Add 2-4 tablespoons of chicken broth mixture. Cover quickly and cook for 4 minutes. Uncover and add the remaining chicken broth mixture. Stir thoroughly over medium heat for 50 to 60 seconds. Add nuts, stir lightly and serve - woof! Diced Chicken with Walnuts &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Chicken and Rice Dish VIntroR UVName UGName UNName 1 chicken (about 2 1/2 pounds), cut up with skin removed 1 teaspoon oregano 1/4 teaspoon pepper salt to taste 1 tablespoon lemon juice 2 tablespoons olive oil 2 cloves garlic, minced 1 sweet red pepper, cut up 1 green pepper, cut up 1/2 pound cooked ham, thin strips 1 medium onion, chopped 2 medium-sized tomatoes, chopped 1 tablespoon capers 1 tablespoon juice from capers 1 cup uncooked brown or white rice 2 1/2 cups chicken broth 10 ounce package frozen green peas UShoppingList USName A one dish meal -- and it's a beauty! Serves 4 to 6 Ingredients 1 chicken (about 2 1/2 pounds), cut up with skin removed 1 teaspoon oregano 1/4 teaspoon pepper salt to taste 1 tablespoon lemon juice 2 tablespoons olive oil 2 cloves garlic, minced 1 sweet red pepper, cut up 1 green pepper, cut up 1/2 pound cooked ham, thin strips 1 medium onion, chopped 2 medium-sized tomatoes, chopped 1 tablespoon capers 1 tablespoon juice from capers 1 cup uncooked brown or white rice 2 1/2 cups chicken broth 10 ounce package frozen green peas Here's how: Season chicken with oregano, pepper, salt and lemon juice. Add oil to a Dutch oven or heavy skillet. Saut garlic, red and green peppers, ham and onion for 5 to 8 minutes. Add the seasoned chicken to the pan and saut with the above ingredients until chicken is golden brown. Add tomatoes, capers, caper juice and rice. Saut a few more minutes while stirring. Add chicken broth, cover and cook 30 minutes. Add peas, stir and cook approximately 3 minutes. Serve with a smile. A one dish meal -- and it's a beauty! Serves 4 to 6 Ingredients 1 chicken (about 2 1/2 pounds), cut up with skin removed 1 teaspoon oregano 1/4 teaspoon pepper salt to taste 1 tablespoon lemon juice 2 tablespoons olive oil 2 cloves garlic, minced 1 sweet red pepper, cut up 1 green pepper, cut up 1/2 pound cooked ham, thin strips 1 medium onion, chopped 2 medium-sized tomatoes, chopped 1 tablespoon capers 1 tablespoon juice from capers 1 cup uncooked brown or white rice 2 1/2 cups chicken broth 10 ounce package frozen green peas Here's how: Season chicken with oregano, pepper, salt and lemon juice. Add oil to a Dutch oven or heavy skillet. Saut garlic, red and green peppers, ham and onion for 5 to 8 minutes. Add the seasoned chicken to the pan and saut with the above ingredients until chicken is golden brown. Add tomatoes, capers, caper juice and rice. Saut a few more minutes while stirring. Add chicken broth, cover and cook 30 minutes. Add peas, stir and cook approximately 3 minutes. Serve with a smile. A one dish meal -- and it's a beauty! Serves 8 to 12 Ingredients 2 chickens (about 2 1/2 pounds each), cut up with skin removed 2 teaspoons oregano 1/2 teaspoon pepper salt to taste 2 tablespoons lemon juice 4 tablespoons olive oil 4 cloves garlic, minced 2 sweet red peppers, cut up 2 green pepper, cut up 1 pound cooked ham, thin strips 2 medium onions, chopped 4 medium-sized tomatoes, chopped 2 tablespoons capers 2 tablespoon juice from capers 2 cups uncooked brown or white rice 5 cups chicken broth 2-10 ounce packages frozen green peas Here's how Season chicken with oregano, pepper, salt and lemon juice. Add oil to a Dutch oven or large, heavy skillet. Saut garlic, red and green peppers, ham and onion for 5 to 8 minutes. Add the seasoned chicken to the pan and saut with the above ingredients until the chicken is golden brown. Add tomatoes, capers, caper juice and rice. Saut a few more minutes while stirring. Add chicken broth, cover and cook 30 minutes. Add peas, stir and cook approximately 3 minutes. Serve with a smile. Chicken and Rice Dish &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Chicken in a Pot VLaugh4 UVName UGName UNName 2 cups water (more or less as needed) salt to taste 2 cups chicken broth 1/4 teaspoon paprika 1/4 teaspoon pepper 1 bay leaf 4 skinless chicken breast halves cut into cubes, or a chicken cut up (skinless) 4 medium-sized cabbage wedges 4 celery stalks, sliced diagonally 2 large carrots, sliced diagonally 1 green bell pepper cut in large strips 2 large peeled potatoes cut in chunks 1 medium onion, cut into 8 wedges 1/4 cup fresh parsley, chopped UShoppingList USName This richly flavored dish offers generous portions. It's terrific on days when you're especially hungry. Serves 4 Ingredients 2 cups water (more or less as needed) salt to taste 2 cups chicken broth 1/4 teaspoon paprika 1/4 teaspoon pepper 1 bay leaf 4 skinless chicken breast halves cut into cubes, or a chicken cut up (skinless) 4 medium-sized cabbage wedges 4 celery stalks, sliced diagonally 2 large carrots, sliced diagonally 1 green bell pepper cut in large strips 2 large peeled potatoes cut in chunks 1 medium onion, cut into 8 wedges 1/4 cup fresh parsley, chopped Here's how: Add water, salt, broth, paprika, pepper, bay leaf and chicken to large soup pot. Bring to boil, cover and lower heat. Simmer 40 minutes. Add cabbage, celery, carrots, bell pepper, potatoes, onion and parsley. Continue to simmer, covered, for 20 minutes. Remove bay leaf. Serve with lots of French or Italian hot bread and grated cheese, or a salad if you'd like. And -- oh yes -- enjoy! This richly flavored dish offers generous portions. It's terrific on days when you're especially hungry. Serves 4 Ingredients 2 cups water (more or less as needed) salt to taste 2 cups chicken broth 1/4 teaspoon paprika 1/4 teaspoon pepper 1 bay leaf 4 skinless chicken breast halves cut into cubes, or a chicken cut up (skinless) 4 medium-sized cabbage wedges 4 celery stalks, sliced diagonally 2 large carrots, sliced diagonally 1 green bell pepper cut in large strips 2 large peeled potatoes cut in chunks 1 medium onion, cut into 8 wedges 1/4 cup fresh parsley, chopped Here's how: Add water, salt, broth, paprika, pepper, bay leaf and chicken to large soup pot. Bring to boil, cover and lower heat. Simmer 40 minutes. Add cabbage, celery, carrots, bell pepper, potatoes, onion and parsley. Continue to simmer, covered, for 20 minutes. Remove bay leaf. Serve with lots of French or Italian hot bread and grated cheese, or a salad if you'd like. And -- oh yes -- enjoy! This richly flavored dish offers generous portions. It's terrific on days when you're especially hungry. Serves 8 Ingredients 4 cups water (more or less as needed) salt to taste 4 cups chicken broth 1/2 teaspoon paprika 1/2 teaspoon pepper 1 bay leaf 8 skinless chicken breast halves cut into cubes, or a chicken cut up (skinless) 8 medium-sized cabbage wedges 8 celery stalks, sliced diagonally 4 large carrots, sliced diagonally 2 green bell peppers cut in large strips 4 large peeled potatoes cut in chunks 2 medium onions, cut into 8 wedges 1/2 cup fresh parsley, chopped Here's how: Add water, salt, broth, paprika, pepper, bay leaf and chicken to large soup pot. Bring to boil, cover and lower heat. Simmer 40 minutes. Add cabbage, celery, carrots, bell pepper, potatoes, onion and parsley. Continue to simmer, covered, for 20 minutes. Remove bay leaf. Serve with lots of French or Italian hot bread and grated cheese, or a salad if you'd like. And -- oh yes -- enjoy! Chicken in a Pot &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Roasted Chicken Breasts VCTip1 UVName UGName NRp10 UNName 1 tablespoon fresh parsley, minced 1 teaspoon poultry seasoning 1/2 teaspoon black pepper salt to taste 1 teaspoon thyme 1/2 tablespoon paprika 2 garlic cloves, chopped 4 skinless chicken breasts 2 tablespoons olive oil juice of a large lemon UShoppingList USName Quick, fast and delicious, but do not over cook!! Serves 4 Ingredients 1 tablespoon fresh parsley, minced 1 teaspoon poultry seasoning 1/2 teaspoon black pepper salt to taste 1 teaspoon thyme 1/2 tablespoon paprika 2 garlic cloves, chopped 4 skinless chicken breasts 2 tablespoons olive oil juice of a large lemon What to do! Preheat oven to 350 degrees. Mix together parsley, poultry seasoning, pepper, salt, thyme, paprika and garlic. Set chicken breasts on rack in broiling pan. Sprinkle with seasonings. Dribble olive oil on chicken. Squeeze lemon juice on chicken and bake 15-20 minutes just until pink is gone. Alternatively, broil for 3 to 4 minutes on one side, turn for a minute on other side and broil just until pink is gone. Garnish with lemon wedges. Great with baked or mashed potato and broccoli. Quick, fast and delicious, but do not over cook!! Serves 4 Ingredients 1 tablespoon fresh parsley, minced 1 teaspoon poultry seasoning 1/2 teaspoon black pepper salt to taste 1 teaspoon thyme 1/2 tablespoon paprika 2 garlic cloves, chopped 4 skinless chicken breasts 2 tablespoons olive oil juice of a large lemon What to do! Preheat oven to 350 degrees. Mix together parsley, poultry seasoning, pepper, salt, thyme, paprika and garlic. Set chicken breasts on rack in broiling pan. Sprinkle with seasonings. Dribble olive oil on chicken. Squeeze lemon juice on chicken and bake 15-20 minutes just until pink is gone. Alternatively, broil for 3 to 4 minutes on one side, turn for a minute on other side and broil just until pink is gone. Garnish with lemon wedges. Great with baked or mashed potato and broccoli. Quick, fast and delicious, but do not over cook!! Serves 8 Ingredients 2 tablespoons fresh parsley, minced 2 teaspoons poultry seasoning 1 teaspoon black pepper salt to taste 2 teaspoon thyme 1 tablespoon paprika 4 garlic cloves, chopped 8 skinless chicken breasts 4 tablespoons olive oil juice of two large lemons What to do! Preheat oven to 350 degrees. Mix together parsley, poultry seasoning, pepper, salt, thyme, paprika and garlic. Set chicken breasts on rack in broiling pan. Sprinkle with seasonings. Dribble olive oil on chicken. Squeeze lemon juice on chicken and bake 15-20 minutes just until pink is gone. Alternatively, broil for 3 to 4 minutes on one side, turn for a minute on other side and broil just until pink is gone. Garnish with lemon wedges. Great with baked or mashed potato and broccoli. Roasted Chicken Breastss &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Chicken wt Broccoli & Mushrooms Vlaugh1 UVName UGName NRp11 UNName 2 boneless chicken breasts, skin removed 1 cup sherry or white wine 2 cups broccoli florets 8 to 10 mushrooms, sliced 1 can cream of mushroom soup, undiluted 1/2 cup parmesan cheese, grated UShoppingList USName I love every inch of this dish. Serves 4 Ingredients 2 boneless chicken breasts, skin removed 1 cup sherry or white wine 2 cups broccoli florets 8 to 10 mushrooms, sliced 1 can cream of mushroom soup, undiluted 1/2 cup parmesan cheese, grated What to do: Preheat broiler Cut each chicken breast into 4 pieces. Poach chicken pieces in sherry or wine for 2 minutes. Drain and place in bowl. Boil or steam broccoli until just tender. Set cooked broccoli in baking dish. Arrange chicken and mushrooms over broccoli. Cover with cream of mushroom soup. Sprinkle with parmesan cheese. Then broil approximately 6 inches from heat for 2 to 3 minutes or until lightly browned. French bread is a must - with salad and white wine -- ooh la la! I love every inch of this dish. Serves 4 Ingredients 2 boneless chicken breasts, skin removed 1 cup sherry or white wine 2 cups broccoli florets 8 to 10 mushrooms, sliced 1 can cream of mushroom soup, undiluted 1/2 cup parmesan cheese, grated What to do: Preheat broiler Cut each chicken breast into 4 pieces. Poach chicken pieces in sherry or wine for 2 minutes. Drain and place in bowl. Boil or steam broccoli until just tender. Set cooked broccoli in baking dish. Arrange chicken and mushrooms over broccoli. Cover with cream of mushroom soup. Sprinkle with parmesan cheese. Then broil approximately 6 inches from heat for 2 to 3 minutes or until lightly browned. French bread is a must - with salad and white wine -- ooh la la! I love every inch of this dish. Serves 8 Ingredients 4 boneless chicken breasts, skin removed 2 cups sherry or white wine 4 cups broccoli florets 16 to 20 mushrooms, sliced 2 cans cream of mushroom soup, undiluted 1 cup parmesan cheese, grated What to do: Preheat broiler Cut each chicken breast into 4 pieces. Poach chicken pieces in sherry or wine for 2 minutes. Drain and place in bowl. Boil or steam broccoli until just tender. Set cooked broccoli in baking dish. Arrange chicken and mushrooms over broccoli. Cover with cream of mushroom soup. Sprinkle with parmesan cheese. Then broil approximately 6 inches from heat for 2 to 3 minutes or until lightly browned. French bread is a must - with salad and white wine -- ooh la la! Chicken wt Broccoli & Mushrooms &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Chicken and Broccoli Oriental Uvname NRp12 Unname TRp12 Ugname SRp12 Usname ftsKeywords 4 skinless, boneless chicken breasts, cut into large pieces. 2 tablespoon vegetable oil 2 garlic cloves, minced 3-4 cups broccoli florets 1 cup green cabbage, coarsely chopped 2 celery stalks, diagonally sliced 1 onion cut in crescents 6-8 mushrooms, sliced 1 8-ounce can sliced water chestnuts, drained 1 8-ounce can bamboo shoots, drained 2 cups chicken broth 2 tablespoons corn starch 1/4 cup "light" soy sauce 1 teaspoon sugar 3 cups cooked white or brown rice (hot) UShoppingList There is a lot of stuff here - you'll need a big pan or wok. To make this dish easier to prepare, precut all your vegetables before you start to cook. Serves 4 to 6 Ingredients 4 skinless, boneless chicken breasts, cut into large pieces. 2 tablespoon vegetable oil 2 garlic cloves, minced 3-4 cups broccoli florets 1 cup green cabbage, coarsely chopped 2 celery stalks, diagonally sliced 1 onion cut in crescents 6-8 mushrooms, sliced 1 8-ounce can sliced water chestnuts, drained 1 8-ounce can bamboo shoots, drained 2 cups chicken broth 2 tablespoons corn starch 1/4 cup "light" soy sauce 1 teaspoon sugar 3 cups cooked white or brown rice (hot) What to do: Add a tablespoon of oil to wok. Stir fry chicken over medium-high heat until cooked, approximately 2 minutes. Remove from wok and set aside. Add another tablespoon of oil to wok and heat. Add garlic, broccoli, cabbage, celery, onion, mushrooms, water chestnuts and bamboo shoots. Stir fry vegetables over medium-high heat for approximately 3 minutes. Add 1 cup of the chicken broth. Cover wok, reduce heat to medium, and cook 5 to 6 minutes, stirring from time to time. Return cooked chicken to wok. Mix remaining chicken broth, cornstarch, soy sauce, and sugar in a small bowl. Pour mixture into wok, cook and stir for a minute or so until thickened. Serve immediately over white or brown rice. There is a lot of stuff here - you'll need a big pan or wok. To make this dish easier to prepare, precut all your vegetables before you start to cook. Serves 4 to 6 Ingredients 4 skinless, boneless chicken breasts, cut into large pieces. 2 tablespoon vegetable oil 2 garlic cloves, minced 3-4 cups broccoli florets 1 cup green cabbage, coarsely chopped 2 celery stalks, diagonally sliced 1 onion cut in crescents 6-8 mushrooms, sliced 1 8-ounce can sliced water chestnuts, drained 1 8-ounce can bamboo shoots, drained 2 cups chicken broth 2 tablespoons corn starch 1/4 cup "light" soy sauce 1 teaspoon sugar 3 cups cooked white or brown rice (hot) What to do: Add a tablespoon of oil to wok. Stir fry chicken over medium-high heat until cooked, approximately 2 minutes. Remove from wok and set aside. Add another tablespoon of oil to wok and heat. Add garlic, broccoli, cabbage, celery, onion, mushrooms, water chestnuts and bamboo shoots. Stir fry vegetables over medium-high heat for approximately 3 minutes. Add 1 cup of the chicken broth. Cover wok, reduce heat to medium, and cook 5 to 6 minutes, stirring from time to time. Return cooked chicken to wok. Mix remaining chicken broth, cornstarch, soy sauce, and sugar in a small bowl. Pour mixture into wok, cook and stir for a minute or so until thickened. Serve immediately over white or brown rice. There is a lot of stuff here - you'll need a big pan or wok. To make this dish easier to prepare, precut all your vegetables before you start to cook. Serves 8 to 12 Ingredients 8 skinless, boneless chicken breasts, cut into large pieces. 4 tablespoons vegetable oil 4 garlic cloves, minced 6 to 8 cups broccoli florets 2 cups green cabbage, coarsely chopped 4 celery stalks, diagonally sliced 2 onions cut in crescents 12 to 16 mushrooms, sliced 2-8 ounce cans sliced water chestnuts, drained 2-8 ounce cans bamboo shoots, drained 4 cups chicken broth 4 tablespoons corn starch 1/2 cup "light" soy sauce 2 teaspoons sugar 6 cups cooked white or brown rice (hot) What to do: Add two tablespoons of oil to wok. Stir fry chicken over medium-high heat until cooked, approximately 2 minutes. Remove from wok and set aside. Add two more tablespoons of oil to wok and heat. Add garlic, broccoli, cabbage, celery, onion, mushrooms, water chestnuts and bamboo shoots. Stir fry vegetables over medium-high heat for approximately 3 minutes. Add 2 cups of the chicken broth. Cover wok, reduce heat to medium, and cook 5 to 6 minutes, stirring from time to time. Return cooked chicken to wok. Mix remaining chicken broth, cornstarch, soy sauce, and sugar in a small bowl. Pour mixture into wok, cook and stir for a minute or so until thickened. Serve immediately over white or brown rice. Chicken and Broccoli Oriental %--=55 >..66 -55%% 5-5--% -..57-77// &&.56=E>EE MMFFGEOOE GEEG= .6&66 ..6>> OFEGE =GE=GGOGGE &&.66 %%--%% 77-%% ggnoo qo~gg_ GGEG= GGOOGOW W__go+w ogg_WOG 6=66.6 W_g~u7w ..6.66 GG==5- GEG=7- oggWO GE5-% o~_OG hhssrsshSZ jrs r /Ri w h`Zhpp hshprp phjrphZ sphhprr hcSSRZhhpj phhpsbhpjr bhphpshpsp phjrrpp shZssjhhph h[ZZcRS[Zk srsrsrr ogWGG hhrrpj hZsrrjppsr hgtj[SKScS K[c[[ls &&..& hppZcp sxhspp scpsk`p phprw pc_lpZSCSZ SCSC+ -%--5 jjpsp pjrpZprrsh rrZhrhjrr swr`RcZcp srsrsrsphp ssrsrspc{c {cSCC jjsspp pjrshprwrs sjprwwjcZs srsrsphkhp ,E nfNE.& --%%-% 5-%--5-% %-55- =55=55 nf^N>6 %-5%% =55=- 66>6. 6>=6.& oqnfg_ -%%-% 7-%%-55% =55=556= 6=>.6 &66>6 ..5-- --%%--5-%- 5=56>> .&.66 66.&&56 %-%=- -5--%%-5- --55- =5565 -55=55 >6>66. 6.66. %-5-%% -%5-7-- 5--/-- .&6.>6 .6>6> --%%--5 --5--%%55- %%--5-/--5 =55656 >>66&&. &&..> .6>6>66.66 %--5- %%5--%%-5- =5-5=5 55>6.& &..>66..&& 6.>6.&.. &.-%--%- %--55-% -5--/%-5-% --55/%- .&..6 %-%5- %-5-- --7-%75--% -55-%-557- 5==55=5 .&.6.> >6.>6>> %55-- -%-755%%-- --5=5 .66.&. &&..66.. >>66. 65--% Hungarian Cacciatore Mushrooms VLaugh5 UVName UGName NRp13 UNName 2 boneless chicken breasts, skin removed 1 cup sherry or white wine 2 cups broccoli florets 8 to 10 mushrooms, sliced 1 can cream of mushroom soup, undiluted 1/2 cup parmesan cheese, grated UShoppingList USName Fall off the bone, baby! This Hungarian version of cacciatore -- chicken simmered in a seasoned onion, pepper, and tomato sauce -- is terrific served over either rice or pasta. Get down to it! Serves 4 Ingredients 4 skinless chicken breast halves or 1 whole chicken cut up, skin removed 1 cup chicken broth salt to taste pepper to taste 4 garlic cloves, minced 1/2 teaspoon paprika 12 mushrooms, quartered 1 medium onion, sliced in crescents 1 green bell pepper, sliced thick 1 red bell pepper, sliced thick 1 28-ounce can stewed tomatoes 4 cups cooked brown or white rice What to do: Season chicken with salt, pepper, garlic and paprika. Set chicken in deep skillet and add broth. Bring to boil, cover and reduce heat. Simmer for 35 minutes. Add mushrooms, onion, peppers and tomatoes. Cover and simmer an additional 35 minutes. Serve over brown or white rice. Note: without the paprika it's milder, but it's not Hungarian .... your choice! Fall off the bone, baby! This Hungarian version of cacciatore -- chicken simmered in a seasoned onion, pepper, and tomato sauce -- is terrific served over either rice or pasta. Get down to it! Serves 4 Ingredients 4 skinless chicken breast halves or 1 whole chicken cut up, skin removed 1 cup chicken broth salt to taste pepper to taste 4 garlic cloves, minced 1/2 teaspoon paprika 12 mushrooms, quartered 1 medium onion, sliced in crescents 1 green bell pepper, sliced thick 1 red bell pepper, sliced thick 1 28-ounce can stewed tomatoes 4 cups cooked brown or white rice What to do: Season chicken with salt, pepper, garlic and paprika. Set chicken in deep skillet and add broth. Bring to boil, cover and reduce heat. Simmer for 35 minutes. Add mushrooms, onion, peppers and tomatoes. Cover and simmer an additional 35 minutes. Serve over brown or white rice. Note: without the paprika it's milder, but it's not Hungarian .... your choice! Fall off the bone, baby! This Hungarian version of cacciatore-- chicken simmered in a seasoned onion, pepper, and tomato sauce -- is terrific served over either rice or pasta. Get down to it! Serves 8 Ingredients 8 skinless chicken breast halves or 1 whole chicken cut up, skin removed 2 cups chicken broth salt to taste pepper to taste 8 garlic cloves, minced 1 teaspoon paprika 24 mushrooms, quartered 2 medium onions, sliced in crescents 2 green bell peppers, sliced thick 2 red bell peppers, sliced thick 2-28 ounce cans stewed tomatoes 8 cups cooked brown or white rice What to do: Season chicken with salt, pepper, garlic and paprika. Set chicken in deep skillet and add broth. Bring to boil, cover and reduce heat. Simmer for 35 minutes. Add mushrooms, onion, peppers and tomatoes. Cover and simmer an additional 35 minutes. Serve over brown or white rice. Note: without the paprika it's milder, but it's not Hungarian .... your choice! Hungarian CacciatoreQ &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Roasted Chicken Mushrooms UVName UGName NRp14 UNName whole chicken, 3 or 4 pounds 1/2 lemon 4 potatoes, quartered lengthwise 2 onions, cut in crescents 2 to 4 carrots, cut in 1 inch pieces 2 celery stalks, cut in 1 inch pieces 3 garlic cloves, minced 1/2 teaspoon oregano salt to taste pepper to taste UShoppingList DomSound USName The smell alone is worth it. Serves 4 to 6 Ingredients whole chicken, 3 or 4 pounds 1/2 lemon 4 potatoes, quartered lengthwise 2 onions, cut in crescents 2 to 4 carrots, cut in 1 inch pieces 2 celery stalks, cut in 1 inch pieces 3 garlic cloves, minced 1/2 teaspoon oregano salt to taste pepper to taste Here's what you do: Preheat oven to 350 degrees. Squeeze the lemon inside the chicken, and leave the lemon inside. Place chicken in a roasting pan. Arrange vegetables around chicken. Sprinkle with garlic, oregano, salt and pepper. Cook for 1 1/2 hours. The smell alone is worth it. Serves 4 to 6 Ingredients whole chicken, 3 or 4 pounds 1/2 lemon 4 potatoes, quartered lengthwise 2 onions, cut in crescents 2 to 4 carrots, cut in 1 inch pieces 2 celery stalks, cut in 1 inch pieces 3 garlic cloves, minced 1/2 teaspoon oregano salt to taste pepper to taste Here's what you do: Preheat oven to 350 degrees. Squeeze the lemon inside the chicken, and leave the lemon inside. Place chicken in a roasting pan. Arrange vegetables around chicken. Sprinkle with garlic, oregano, salt and pepper. Cook for 1 1/2 hours. The smell alone is worth it. Serves 8 to 12 Ingredients 2 whole chickens, 3 or 4 pounds each 1 lemon 8 potatoes, quartered lengthwise 4 onions, cut in crescents 4 to 8 carrots, cut in 1 inch pieces 4 celery stalks, cut in 1 inch pieces 6 garlic cloves, minced 1 teaspoon oregano salt to taste pepper to taste Here's what you do: Preheat oven to 350 degrees. Squeeze the lemon inside the chicken, and leave the lemon inside. Place chicken in a roasting pan. Arrange vegetables around chicken. Sprinkle with garlic, oregano, salt and pepper. Cook for 1 1/2 hours. Roasted Chicken &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Chicken Cacciatore VRp15 Uvname NRp15 Unname TRp15 Ugname SRp15 Usname ftsKeywords 1 whole chicken, cut up (skin removed) 2 carrots, cut into pieces 1 red pepper, cut into pieces 1 green pepper, cut into pieces 1 medium onion, cut into crescents 8 mushrooms, quartered 2 tablespoons olive oil 1 teaspoon oregano 2 cloves garlic, minced 1 tablespoon parsley 1 cup wine 1 10-ounce can stewed tomatoes UShoppingList Better the next day! Serves 4 to 6 Ingredients 1 whole chicken, cut up (skin removed) 2 carrots, cut into pieces 1 red pepper, cut into pieces 1 green pepper, cut into pieces 1 medium onion, cut into crescents 8 mushrooms, quartered 2 tablespoons olive oil 1 teaspoon oregano 2 cloves garlic, minced 1 tablespoon parsley 1 cup wine 1 10-ounce can stewed tomatoes Let's get cooking: Preheat oven to 350 degrees. Place chicken pieces in shallow baking dish. Arrange carrots, peppers, onion and mushrooms around chicken. Sprinkle with olive oil, oregano, garlic and parsley. Pour wine and stewed tomatoes over chicken, cover with foil, and bake for 1 1/2 hours. Serve with potato and pasta, or rice and broccoli with hot bread and salad. Better the next day! Serves 4 to 6 Ingredients 1 whole chicken, cut up (skin removed) 2 carrots, cut into pieces 1 red pepper, cut into pieces 1 green pepper, cut into pieces 1 medium onion, cut into crescents 8 mushrooms, quartered 2 tablespoons olive oil 1 teaspoon oregano 2 cloves garlic, minced 1 tablespoon parsley 1 cup wine 1 10-ounce can stewed tomatoes Let's get cooking: Preheat oven to 350 degrees. Place chicken pieces in shallow baking dish. Arrange carrots, peppers, onion and mushrooms around chicken. Sprinkle with olive oil, oregano, garlic and parsley. Pour wine and stewed tomatoes over chicken, cover with foil, and bake for 1 1/2 hours. Serve with potato and pasta, or rice and broccoli with hot bread and salad. Better the next day! Serves 8 to 12 Ingredients 2 whole chickens, cut up (skin removed) 4 carrots, cut in pieces 2 red peppers, cut in pieces 2 green peppers, cut in pieces 2 medium onions, cut in crescents 16 mushrooms, quartered 4 tablespoons olive oil 2 teaspoons oregano 4 cloves garlic, minced 2 tablespoons parsley 2 cups wine 2-10 ounce cans stewed tomatoes Let's get cooking: Preheat oven to 350 degrees Place chicken pieces in shallow baking dish. Arrange carrots, peppers, onion and mushrooms around chicken. Sprinkle with olive oil, oregano, garlic and parsley. Pour wine and stewed tomatoes over chicken, cover with foil, and bake for 1 1/2 hours. 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Lemon Chicken with Almonds Vctip1 UVName TRp16 UGName NRp16 UNName 4 skinless, boneless, chicken breast halves (also good with turkey or veal) 3 tablespoons flour 4 tablespoons olive oil 2 garlic cloves, minced 1 tablespoon oil 1/2 cup chopped scallion 1 cup chicken broth 1 tablespoon fresh lemon juice 1/2 teaspoon grated lemon zest 2 tablespoons chopped fresh parsley 4 tablespoons sliced almonds, toasted UShoppingList SRp16 USName Classy and good to the last drop! If you don't like this - you're nuts! Serves 4 Ingredients 4 skinless, boneless, chicken breast halves (also good with turkey or veal) 3 tablespoons flour 4 tablespoons olive oil 2 garlic cloves, minced 1 tablespoon oil 1/2 cup chopped scallion 1 cup chicken broth 1 tablespoon fresh lemon juice 1/2 teaspoon grated lemon zest 2 tablespoons chopped fresh parsley 4 tablespoons sliced almonds, toasted Here's how: Preheat oven to 350 degrees. Set each piece of chicken between two pieces of wax paper and pound with meat mallet or heavy-bottomed pan, in order to flatten to 1/4 inch thick. Coat each piece of chicken with flour. Using a non-stick skillet, saut garlic in 3 tablespoons of olive oil. Saut chicken in skillet and cook over medium heat 2 minutes on each side, until color is golden brown and meat is no longer pink inside. Remove chicken and keep warm. Add 1 tablespoon oil and scallion to skillet and saut over medium heat for 3 minutes. Mix in broth, lemon juice and lemon zest and bring to boil. Simmer about 5 minutes until slightly thickened, scraping sides of skillet from time to time. Spoon sauce over chicken. Garnish with parsley and almonds. Serve with mashed or baked potato and a green vegetable and - stand back! OPTION: For something different, substitute 2 tablespoons of capers for the almonds. Classy and good to the last drop! If you don't like this - you're nuts! Serves 4 Ingredients 4 skinless, boneless, chicken breast halves (also good with turkey or veal) 3 tablespoons flour 4 tablespoons olive oil 2 garlic cloves, minced 1 tablespoon oil 1/2 cup chopped scallion 1 cup chicken broth 1 tablespoon fresh lemon juice 1/2 teaspoon grated lemon zest 2 tablespoons chopped fresh parsley 4 tablespoons sliced almonds, toasted Here's how: Preheat oven to 350 degrees. Set each piece of chicken between two pieces of wax paper and pound with meat mallet or heavy-bottomed pan, in order to flatten to 1/4 inch thick. Coat each piece of chicken with flour. Using a non-stick skillet, saut garlic in 3 tablespoons of olive oil. Saut chicken in skillet and cook over medium heat 2 minutes on each side, until color is golden brown and meat is no longer pink inside. Remove chicken and keep warm. Add 1 tablespoon oil and scallion to skillet and saut over medium heat for 3 minutes. Mix in broth, lemon juice and lemon zest and bring to boil. Simmer about 5 minutes until slightly thickened, scraping sides of skillet from time to time. Spoon sauce over chicken. Garnish with parsley and almonds. Serve with mashed or baked potato and a green vegetable and - stand back! OPTION: For something different, substitute 2 tablespoons of capers for the almonds. Classy and good to the last drop! If you don't like this - you're nuts! Serves 8 Ingredients 8 skinless, boneless, chicken breast halves (also good with turkey or veal) 6 tablespoons flour 1/3 cup olive oil 4 garlic cloves, minced 2 tablespoons oil 1 cup chopped scallion 2 cups chicken broth 2 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 4 tablespoons chopped fresh parsley 8 tablespoons sliced almonds, toasted Here's how: Preheat oven to 350 degrees. Set each piece of chicken between two pieces of wax paper and pound with meat mallet or heavy-bottomed pan, in order to flatten to 1/4 inch thick. Coat each piece of chicken with flour. Using a non-stick skillet, saut garlic in 5 tablespoons of olive oil. Saut chicken in skillet and cook over medium heat 2 minutes on each side, until color is golden brown and meat is no longer pink inside. Remove chicken and keep warm. Add 2 tablespoons oil and scallion to skillet and saut over medium heat for 3 minutes. Mix in broth, lemon juice and lemon zest and bring to boil. Simmer about 5 minutes until slightly thickened, scraping sides of skillet from time to time. Spoon sauce over chicken. Garnish with parsley and almonds. Serve with mashed or baked potato and a green vegetable and - stand back! OPTION: For something different, substitute 4 tablespoons of capers for the almonds. 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Serves 6 Ingredients 1 whole chicken (2-3 pounds) 1 tablespoon olive oil 2 garlic cloves 2 potatoes with skin, quartered 2 onions cut in crescents 2 celery stalks, cut in pieces 4 carrots, cut in pieces 1 pound chicken or turkey sausage (optional) pepper to taste 1/2 teaspoon oregano salt to taste Grab your apron: Preheat oven to 400 degrees Rub chicken inside and out with olive oil. Place chicken in large roasting pan, then sprinkle with garlic. Arrange potatoes, onions, celery, carrots and sausage around chicken. Sprinkle with pepper, oregano and salt to taste. Cook, uncovered for one hour and 15 minutes. Serve with additional vegetables, potatoes and pan juice. Good enough for Frank himself! Serves 6 Ingredients 1 whole chicken (2-3 pounds) 1 tablespoon olive oil 2 garlic cloves 2 potatoes with skin, quartered 2 onions cut in crescents 2 celery stalks, cut in pieces 4 carrots, cut in pieces 1 pound chicken or turkey sausage (optional) pepper to taste 1/2 teaspoon oregano salt to taste Grab your apron: Preheat oven to 400 degrees Rub chicken inside and out with olive oil. Place chicken in large roasting pan, then sprinkle with garlic. Arrange potatoes, onions, celery, carrots and sausage around chicken. Sprinkle with pepper, oregano and salt to taste. Cook, uncovered for one hour and 15 minutes. Serve with additional vegetables, potatoes and pan juice. Good enough for Frank himself! Serves 12 Ingredients 2 whole chickens (2-3 pounds each) 2 tablespoons olive oil 4 garlic cloves 4 potatoes with skin, quartered 4 onions cut in crescents 4 celery stalks, cut in pieces 8 carrots, cut in pieces 2 pounds chicken or turkey sausage (optional) pepper to taste 1 teaspoon oregano salt to taste Grab your apron: Preheat oven to 400 degrees Rub chicken inside and out with olive oil. Place chicken in large roasting pan, then sprinkle with garlic. Arrange potatoes, onions, celery, carrots and sausage around chicken. Sprinkle with pepper, oregano and salt to taste. Cook, uncovered for one hour and 30 minutes. Serve with additional vegetables, potatoes and pan juice. 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ksskphX bh`h` OZyjj J8hszzssp kkzkz ph@8H`hph` HPJJT; *427/$ OZyjrr hbpspss XHHPP HPHHJS$ 37<:7<7 /,""'7GWy hhpss hP@PhpP prZ 08@ skhjbbP @@Xhps x``pssh 88HPXX <<7474 jJ(RbX @@HJRZZRP bhbphhkhhz (@HXXP HHPHPH xhjjbP khxxhhr` 88@HH <74747$ PH88@8 @HPHHP 477<4 jwwrhXxHHh H@8@@H@@HH (00@H 7<7<77< ybbXP`ps H@@H@(8@ @H@HHPPH 77//747 Jj``@Xrr @@H08 HH@PPH <77447<7, PHPHH@H8( HJJG/ XPPHH@ 080 XPHH@( XPPJJG= <7<7< PHPX`PHH@ @@HHP HHPbbPPH 00@8@ HPHBO 7GGJGD X`XPPHH HJBG.& %5=EOGE=G PX``XP @88@@ ..6=>G @HH@HH HJHH@BJB 5..-&.56 %GGL4 HJHH@HJB .=..&.F> %GLD4 @JHB27..56 PHPPHPPH@ @::7.- Roast Turkey Darkmeat Vctip1 UVName UGName NRp19 UNName turkey thighs and legs (skin removed) 1 tablespoon chopped fresh tarragon 1/2 teaspoon freshly ground black pepper Salt to taste 3 large carrots, peeled, and cut in large chunks 3 stalks celery, cut in large chunks 2 potatoes with skins, cut in quarters 1 large onion, peeled, cut in large chunks 6 large garlic cloves, halved lengthwise 1 leek, cut lengthwise juice of one lemon UShoppingList USName Roast Turkey Darkmeat with Vegetables and Potatoes You can boast about this roast! Serves 6 to 8 Ingredients 4 turkey thighs and legs (skin removed) 1 tablespoon chopped fresh tarragon 1/2 teaspoon freshly ground black pepper salt to taste 3 large carrots, peeled, and cut into large chunks 3 stalks celery, cut into large chunks 2 potatoes with skins, cut into quarters 1 large onion, peeled, cut into large chunks 6 large garlic cloves, halved lengthwise 1 leek, cut lengthwise juice of one lemon Let's get cooking: Preheat oven to 350 degrees. Sprinkle tarragon, pepper and salt over turkey parts. Place turkey in roasting pan surrounded by vegetables. Cover and bake for 1 1/2 hours. Sprinkle turkey with lemon juice and serve with vegetables, potatoes and pan juice. Roast Turkey Darkmeat with Vegetables and Potatoes You can boast about this roast! Serves 6 to 8 Ingredients 4 turkey thighs and legs (skin removed) 1 tablespoon chopped fresh tarragon 1/2 teaspoon freshly ground black pepper salt to taste 3 large carrots, peeled, and cut into large chunks 3 stalks celery, cut into large chunks 2 potatoes with skins, cut into quarters 1 large onion, peeled, cut into large chunks 6 large garlic cloves, halved lengthwise 1 leek, cut lengthwise juice of one lemon Let's get cooking: Preheat oven to 350 degrees. Sprinkle tarragon, pepper and salt over turkey parts. Place turkey in roasting pan surrounded by vegetables. Cover and bake for 1 1/2 hours. Sprinkle turkey with lemon juice and serve with vegetables, potatoes and pan juice. Roast Turkey Darkmeat with Vegetables and Potatoes You can boast about this roast! Serves 12 to 16 Ingredients 8 turkey thighs and legs (skin removed) 2 tablespoons chopped fresh tarragon 1 teaspoon freshly ground black pepper Salt to taste 8 large carrots, peeled, and cut in large chunks 6 stalks celery, cut in large chunks 4 potatoes with skins, cut in quarters 2 large onions, peeled, cut in large chunks 12 large garlic cloves, halved lengthwise 2 leek, cut lengthwise juice of two lemons Let's get cooking: Preheat oven to 350 degrees Sprinkle tarragon, pepper and salt over turkey parts. Place turkey in roasting pan surrounded by vegetables. Cover and bake for 1 1/2 hours. Sprinkle turkey with lemon juice and serve with vegetables, potatoes and pan juice. Roast Turkey Darkmeat a &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Oven-Fried Lemon Chicken VRP16 UVName UGName NRp20 UNName 1 whole chicken (about 3 to 4 pounds) light vegetable oil cooking spray 1/2 cup lemon juice 1cup seasoned bread crumbs 1/8 teaspoon freshly ground black pepper 1/2 teaspoon paprika 2 tablespoons grated cheese 1/2 teaspoon thyme 1/2 teaspoon basil 1/2 teaspoon oregano 2 cloves garlic, minced juice of 1 lemon 2 tablespoons olive oil UShoppingList DomSound USName This is great, but right before you serve it, don't forget the lemon! Serves 8 to 10 Ingredients 1 whole chicken (about 3 to 4 pounds) light vegetable oil cooking spray 1/2 cup lemon juice 1cup seasoned bread crumbs 1/8 teaspoon freshly ground black pepper 1/2 teaspoon paprika 2 tablespoons grated cheese 1/2 teaspoon thyme 1/2 teaspoon basil 1/2 teaspoon oregano 2 cloves garlic, minced juice of 1 lemon 2 tablespoons olive oil What to do: Preheat oven to 400 degrees. Cut chicken into pieces. Coat baking pan with cooking spray. Combine breadcrumbs, pepper, paprika, cheese, thyme, basil and oregano in a large, tightly-sealed plastic bag. Seal and shake well to mix. Dip some of the chicken pieces in lemon juice, then shake in the plastic bag to coat thoroughly with breading. Transfer the breaded chicken to the prepared baking pan. Repeat the process until all the chicken is breaded. Sprinkle with garlic, lemon juice and olive oil. Place the baking pan in the oven and bake for 1 hour. Garnish with parsley and lemon slices. Serve hot, room temperature, or cold -- what the hell! This is great, but right before you serve it, don't forget the lemon! Serves 8 to 10 Ingredients 1 whole chicken (about 3 to 4 pounds) light vegetable oil cooking spray 1/2 cup lemon juice 1cup seasoned bread crumbs 1/8 teaspoon freshly ground black pepper 1/2 teaspoon paprika 2 tablespoons grated cheese 1/2 teaspoon thyme 1/2 teaspoon basil 1/2 teaspoon oregano 2 cloves garlic, minced juice of 1 lemon 2 tablespoons olive oil What to do: Preheat oven to 400 degrees. Cut chicken into pieces. Coat baking pan with cooking spray. Combine breadcrumbs, pepper, paprika, cheese, thyme, basil and oregano in a large, tightly-sealed plastic bag. Seal and shake well to mix. Dip some of the chicken pieces in lemon juice, then shake in the plastic bag to coat thoroughly with breading. Transfer the breaded chicken to the prepared baking pan. Repeat the process until all the chicken is breaded. Sprinkle with garlic, lemon juice and olive oil. Place the baking pan in the oven and bake for 1 hour. Garnish with parsley and lemon slices. Serve hot, room temperature, or cold -- what the hell! This is great, but right before you serve it, don't forget the lemon! Serves 16 to 20 Ingredients 2 whole chickens (about 3 to 4 pounds each) light vegetable oil cooking spray 1 cup lemon juice 2 cups seasoned bread crumbs 1/4 teaspoon freshly ground black pepper 1 teaspoon paprika 4 tablespoons grated cheese 1 teaspoon thyme 1 teaspoon basil 1 teaspoon oregano 4 cloves garlic, minced juice of 2 lemons 4 tablespoons olive oil What to do: Preheat oven to 400 degrees. Cut chicken into pieces. Coat baking pan with cooking spray. Combine breadcrumbs, pepper, paprika, cheese, thyme, basil and oregano in a large, tightly-sealed plastic bag. Seal and shake well to mix. Dip some of the chicken pieces in lemon juice, then shake in the plastic bag to coat thoroughly with breading. Transfer the breaded chicken to the prepared baking pan. Repeat the process until all the chicken is breaded. Sprinkle with garlic, lemon juice and olive oil. Place the baking pan in the oven and bake for 1 hour and 15 minutes. Garnish with parsley and lemon slices. Serve hot, room temperature, or cold -- what the hell! Oven-Fried Lemon Chicken &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Brigitte's Chicken Curry VLaugh6 UVName UGName NRp21 UNName 4 chicken breasts with skin removed 4 tablespoons olive oil 1 medium onion, finely chopped 1 cup cilantro, chopped 3 garlic cloves, chopped 1 tablespoon cumin 2 1/2 teaspoons curry 1/4 teaspoon coriander 1/2 teaspoon red pepper 1/2 teaspoon black pepper 1-4 ounce can tomato paste 2-8 ounce cans chicken broth salt to taste 2 cups white or brown rice UShoppingList USName My Son's Wife Brigitte's Grandmother's Chicken Curry. I tried this recipe with veal, pork and turkey. It worked fine! Serves 4 to 6 Ingredients 4 chicken breasts with skin removed 4 tablespoons olive oil 1 medium onion, finely chopped 1 cup cilantro, chopped 3 garlic cloves, chopped 1 tablespoon cumin 2 1/2 teaspoons curry 1/4 teaspoon coriander 1/2 teaspoon red pepper 1/2 teaspoon black pepper 1 4-ounce can tomato paste 2 8-ounce cans chicken broth salt to taste 2 cups white or brown rice Here's how: In a medium saucepan, saut chicken breasts in olive oil for about 3 minutes. Remove and set aside. Add onion, cilantro, garlic, cumin, curry, coriander, red pepper and black pepper to the sauce pan. Saut until onions are translucent. Add tomato paste, chicken broth and cooked chicken to the pan and simmer for 35 minutes. Serve on white or brown rice. My Son's Wife Brigitte's Grandmother's Chicken Curry. I tried this recipe with veal, pork and turkey. It worked fine! Serves 4 to 6 Ingredients 4 chicken breasts with skin removed 4 tablespoons olive oil 1 medium onion, finely chopped 1 cup cilantro, chopped 3 garlic cloves, chopped 1 tablespoon cumin 2 1/2 teaspoons curry 1/4 teaspoon coriander 1/2 teaspoon red pepper 1/2 teaspoon black pepper 1 4-ounce can tomato paste 2 8-ounce cans chicken broth salt to taste 2 cups white or brown rice Here's how: In a medium saucepan, saut chicken breasts in olive oil for about 3 minutes. Remove and set aside. Add onion, cilantro, garlic, cumin, curry, coriander, red pepper and black pepper to the sauce pan. Saut until onions are translucent. Add tomato paste, chicken broth and cooked chicken to the pan and simmer for 35 minutes. Serve on white or brown rice. My Son's Wife Brigitte's Grandmother's Chicken Curry. I tried this recipe with veal, pork and turkey. It worked fine! Serves 8 to 12 Ingredients 8 chicken breasts with skin removed 8 tablespoons olive oil 2 medium onions, finely chopped 2 cups cilantro, chopped 6 garlic cloves, chopped 2 tablespoons cumin 2 tablespoons curry 1/2 teaspoon coriander 1 teaspoon red pepper 1 teaspoon black pepper 2-4 ounce cans tomato paste 4-8 ounce cans chicken broth salt to taste 4 cups white or brown rice Here's how: In a medium saucepan, saut chicken breasts in olive oil for about 4 minutes. Remove and set aside. Add onion, cilantro, garlic, cumin, curry, coriander, red pepper and black pepper to the sauce pan. Saut until onions are translucent. Add tomato paste, chicken broth and cooked chicken to the pan and simmer for 35 minutes. Serve on white or brown rice. Brigitte's Chicken Curry &Button &Button &Button &Button OPoultry ;3##3;; edel] S33;3 eled] C3;;+ #3;;3# #+3++ egeegeg ]edeE +#++33# gegegege gegegee gegeg gegeU gegeege] gegegeE eegeg geegee egege geegee% eegegeegU geegeegege gegeeg mgegeegeeg geegeegeg megeege egeeg egeege egeeg geegeg gegeg ]eegeUg ee]]g gegegeeg egeg] eegeg geegeg gegeeg gegeg geegeg eegege gegegeeg geegegegee eegeg geegeg gegeeg gegeg geegegeeg geegegeg eegeg gegeg geegegegee geg]M gegeeg gegeegeeU geegegeeg geegegeg wegeeg gegegegeeg wugegeege] geegegeoe ]gegee >>6>6 >66>6 >6>>6 >6>>6> 6>>6> 6>6>66 >6>6>6 6>6>6>6>> >6>6> >6>6> >>66>>6 >6>6>> >>6>> 6>6>> >>6>> >>6>> 6>6>> >6>>6>>6 >>6>>6 >6>>6> >66>6 66>6>> >>6>>6 6>>6>6 >>6>> >6>>6> >>6>6>6> 6>6>6 >6>>6>6 >6>>6 >>6>6>> >6>>6> 6>>6>> 6>>6> >66>>6>>6 >6>6>> 6>>6>6> 6>>6>6 6>>6> >66>6 6>6>6 6>6>>6 >>6>6 >>6>6>6>> >>6>6 6>66> >6>6>6 6>>6>6>6>6 >>6>6 6>>6>>6 >6>>6 >>6>6> 66>6>6 6>>6> >6>>6 6>6>6> 6>6>6>6 >>6>>6 >66>>6 66>6> >6>6> >66>6>6 6>>6> Ground Turkey Mixture VRp22 UVName TRp22 UGName NRp22 UNName 2 tablespoons olive oil 2 garlic cloves, minced 1 medium onion, minced 1 medium carrot, minced or grated 2 tablespoons fresh basil, minced 8 mushrooms, chopped 1 cup seasoned bread crumbs 1/2 cup grated cheese 2 eggs 1 pound ground turkey salt to taste pepper to taste UShoppingList SRp22 USName Ground Turkey Mixture for Balls, Loaf, Burgers and Stuffing Serves 4 Ingredients 2 tablespoons olive oil 2 garlic cloves, minced 1 medium onion, minced 1 medium carrot, minced or grated 2 tablespoons fresh basil, minced 8 mushrooms, chopped 1 cup seasoned bread crumbs 1/2 cup grated cheese 2 eggs 1 pound ground turkey salt to taste pepper to taste Here's What to do: Pour oil in a large saucepan. Saut garlic, onion, carrot, basil and mushrooms until translucent. Add to a large mixing bowl with bread crumbs, cheese, eggs, turkey, salt and pepper. Mix thoroughly. For meatballs: using an ice-cream scoop, make meatballs. Arrange on a greased baking pan and bake for 30 minutes. Or brown in a frying pan with olive oil. For meat loaf: place in a greased loaf pan, top with 2 tablespoons ketchup, and bake for 1 hour at 375 degrees. For burgers: shape into patties, and you're ready to broil, grill or fry. For vegetables: stuff into parboiled green or red peppers, or into large mushroom caps. Ground Turkey Mixture for Balls, Loaf, Burgers and Stuffing Serves 4 Ingredients 2 tablespoons olive oil 2 garlic cloves, minced 1 medium onion, minced 1 medium carrot, minced or grated 2 tablespoons fresh basil, minced 8 mushrooms, chopped 1 cup seasoned bread crumbs 1/2 cup grated cheese 2 eggs 1 pound ground turkey salt to taste pepper to taste Here's What to do: Pour oil in a large saucepan. Saut garlic, onion, carrot, basil and mushrooms until translucent. Add to a large mixing bowl with bread crumbs, cheese, eggs, turkey, salt and pepper. Mix thoroughly. For meatballs: using an ice-cream scoop, make meatballs. Arrange on a greased baking pan and bake for 30 minutes. Or brown in a frying pan with olive oil. For meat loaf: place in a greased loaf pan, top with 2 tablespoons ketchup, and bake for 1 hour at 375 degrees. For burgers: shape into patties, and you're ready to broil, grill or fry. For vegetables: stuff into parboiled green or red peppers, or into large mushroom caps. Ground Turkey Mixture for Balls, Loaf, Burgers and Stuffing Serves 8 Ingredients 4 tablespoons olive oil 4 garlic cloves, minced 2 medium onions, minced 2 medium carrots, minced or grated 4 tablespoons fresh basil, minced 16 mushrooms, chopped 2 cups seasoned bread crumbs 1 cup grated cheese 4 eggs 2 pounds ground turkey salt to taste pepper to taste Here's What to do: Pour oil in a large saucepan. Saut garlic, onion, carrot, basil and mushrooms until translucent. Add to a large mixing bowl with bread crumbs, cheese, eggs, turkey, salt and pepper. Mix thoroughly. For meatballs: using an ice-cream scoop, make meatballs. Arrange on a greased baking pan and bake for 30 minutes. Or brown in a frying pan with olive oil. For meat loaf: place in a greased loaf pan, top with 4 tablespoons ketchup, and bake for 1 hour at 375 degrees. For burgers: shape into patties, and you're ready to broil, grill or fry. For vegetables: stuff into parboiled green or red peppers, or into large mushroom caps. 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Serves 6 Ingredients 1 pound fettuccini 1/4 pound butter 10 ounces cream (or 1 package of non-fat cream cheese) 3/4 cup parmesan cheese, grated (or non-fat grated cheese) freshly ground pepper Here we go: Boil fettuccine until al dente. Melt the butter in a large skillet. Strain and transfer the fettuccine to the skillet, and add the cream and parmesan. Mix well until sauce is smooth. Add pepper to taste and serve. OPTIONS: Cardiologist on call. If you feel like throwing caution to the wind, be my guest! Serves 6 Ingredients 1 pound fettuccini 1/4 pound butter 10 ounces cream (or 1 package of non-fat cream cheese) 3/4 cup parmesan cheese, grated (or non-fat grated cheese) freshly ground pepper Here we go: Boil fettuccine until al dente. Melt the butter in a large skillet. Strain and transfer the fettuccine to the skillet, and add the cream and parmesan. Mix well until sauce is smooth. Add pepper to taste and serve. OPTIONS: Cardiologist on call. If you feel like throwing caution to the wind, be my guest! Serves 12 Ingredients 2 pounds fettuccini 1/2 pound butter 20 ounces cream (or 2 packages of non-fat cream cheese) 1-1/2 cups parmesan cheese, grated (or non-fat grated cheese) freshly ground pepper Here we go: Boil Fettuccine until al dente. Melt the butter in a large skillet. Strain and transfer the Fettuccine to the skillet, and add the cream and parmesan. Mix well until sauce is smooth. Add pepper to taste and serve. OPTIONS: Cardiologist on call. Fettuccini Alfredo &Button &Button &Button &Button OPasta vnvnv vnvnn nv~~v~v vv~v~vn v~vv~v~ nnvnv nvvnH 6>6>> 6>6>6 6>66> >6>>6 6>6>6>> >>66>> >6>6> >6>6> >>6>> >6>66>6 6>>66> 6>66> >6>6> >6>66 6>6>6 >6>6>6>6 Potato Gnocchi Almonds UVName UGName UNName 3 pounds potatoes 2 cups flour 3 eggs salt to taste 2 cups marinara sauce (basic) parmesan cheese to taste UShoppingList USName When pronouncing, think of a double n and a silent g. Good luck! Serves 4 Ingredients 3 pounds potatoes 2 cups flour 3 eggs salt to taste 2 cups marinara sauce (basic) parmesan cheese to taste What to do: Boil potatoes. While hot, peel and mash with potato ricer in a large mixing bowl. Add the flour, eggs and salt to potatoes. Blend with wooden spoon. Mix with hands until dough is well blended and soft. With floured fingers, roll the dough into long cylindrical shapes about the width of your index finger. Cut the dough into pieces approximately 1 inch long. Press your fingertip in each piece, and curve the pieces of dough lengthwise into the shape of a shell. Using a large pot with a wide bottom, bring generously salted water to a rolling boil. Drop in boiling water and cook until gnocchi rises to top. Lift from water using strainer. Set the gnocchi in a bowl. Add marinara sauce, parmesan cheese and serve piping hot. When pronouncing, think of a double n and a silent g. Good luck! Serves 4 Ingredients 3 pounds potatoes 2 cups flour 3 eggs salt to taste 2 cups marinara sauce (basic) parmesan cheese to taste What to do: Boil potatoes. While hot, peel and mash with potato ricer in a large mixing bowl. Add the flour, eggs and salt to potatoes. Blend with wooden spoon. Mix with hands until dough is well blended and soft. With floured fingers, roll the dough into long cylindrical shapes about the width of your index finger. Cut the dough into pieces approximately 1 inch long. Press your fingertip in each piece, and curve the pieces of dough lengthwise into the shape of a shell. Using a large pot with a wide bottom, bring generously salted water to a rolling boil. Drop in boiling water and cook until gnocchi rises to top. Lift from water using strainer. Set the gnocchi in a bowl. Add marinara sauce, parmesan cheese and serve piping hot. When pronouncing, think of a double n and a silent g. Good luck! Serves 8 Ingredients 6 pounds potatoes 4 cups flour 6 eggs salt to taste 4 cups marinara sauce (basic) parmesan cheese to taste What to do: Boil potatoes. While hot, peel and mash with potato ricer in a large mixing bowl. Add the flour, eggs and salt to the potatoes. Blend together with wooden spoon. Mix with hands until dough is well blended and soft. With floured fingers, roll the dough into long cylindrical shapes about the width of your index finger. Cut the dough into pieces approximately 1 inch long. Press your fingertip each piece, and curve the pieces of dough lengthwise into the shape of a shell. Using a large pot with a wide bottom, bring generously salted water to a rolling boil. Drop in boiling water and cook until gnocchi rises to top. Lift from water using strainer. Set the gnocchi in a bowl. Add marinara sauce, parmesan cheese and serve piping hot. Potato Gnocchi &Button &Button &Button &Button __WWOTOW WOOTOWOTOW OWOTWO owowoo owowwoor TOTOT O GGOGOGOGLG TOOTWOOT WOWOOTWO OTWWOWWO yyjyy gg_ZW GOOGGOO 7<<7<<7<7< <7<7<7 TOMWOTWOTO TWOTWWOWWO oowwowwrow yyjgyy ygg__WOTOW WOOWOT 7<7<7<7<7< WOTOWWOOWW OWWOTO wworrwwo rwwrww <76>> 6>6>6 6>66> >6>>6 6>6>6>> >>66>> >6>6> >6>6> >>6>> >6>66>6 6>>66> 6>66> >6>6> >6>66 6>6>6 >6>6>6>6 Linguini wt White Clam Sauce UVName UGName UNName 4-6 ounce cans of chopped clams with broth 4 tablespoons olive oil 4 cloves garlic, crushed 1 small onion, chopped 1 tablespoon chopped parsley 1 tablespoon of oregano 1 tablespoon basil 1 teaspoon thyme pepper to taste salt to taste 1 pound linguini UShoppingList USName In Naples they don't allow you to use grated cheese on this so you can appreciate the subtle flavor. Serves 4 Ingredients 4-6 ounce cans of chopped clams with broth 4 tablespoons olive oil 4 cloves garlic, crushed 1 small onion, chopped 1 tablespoon chopped parsley 1 tablespoon of oregano 1 tablespoon basil 1 teaspoon thyme pepper to taste salt to taste 1 pound linguini Let's cook: Strain the clams from the juice and save both. In a large sauce pan, saut garlic in olive oil. When garlic is golden brown, add onion, herbs and clam juice (not the clams). Simmer 30 minutes. In a large pot with boiling water, cook the linguini until al dente. Strain linguini. Add the clams to the sauce, stir to mix thoroughly and bring to a boil. Then add most of the liquid from the sauce to the linguini. Place the linguini in serving dishes, and spoon the remaining clam mixture over the top of each serving. In Naples they don't allow you to use grated cheese on this so you can appreciate the subtle flavor. Serves 4 Ingredients 4-6 ounce cans of chopped clams with broth 4 tablespoons olive oil 4 cloves garlic, crushed 1 small onion, chopped 1 tablespoon chopped parsley 1 tablespoon of oregano 1 tablespoon basil 1 teaspoon thyme pepper to taste salt to taste 1 pound linguini Let's cook: Strain the clams from the juice and save both. In a large sauce pan, saut garlic in olive oil. When garlic is golden brown, add onion, herbs and clam juice (not the clams). Simmer 30 minutes. In a large pot with boiling water, cook the linguini until al dente. Strain linguini. Add the clams to the sauce, stir to mix thoroughly and bring to a boil. Then add most of the liquid from the sauce to the linguini. Place the linguini in serving dishes, and spoon the remaining clam mixture over the top of each serving. In Naples they don't allow you to use grated cheese on this so you can appreciate the subtle flavor. Serves 8 Ingredients 8-6 ounce cans of chopped clams with broth 1/2 cup olive oil 8 cloves garlic, crushed 1 large onion, chopped 2 tablespoons chopped parsley 2 tablespoons of oregano 2 tablespoons basil 2 teaspoons thyme pepper to taste salt to taste 2 pounds linguini Let's cook: Strain the clams from the juice and save both. In a large sauce pan, saut garlic in olive oil. When garlic is golden brown, add onion, herbs and clam juice (not the clams). Simmer 30 minutes. In a large pot with boiling water, cook the linguini until al dente. Strain linguini. Add the clams to the sauce, stir to mix thoroughly and bring to a boil. Then add most of the liquid from the sauce to the linguini. Place the linguini in serving dishes, and spoon the remaining clam mixture over the top of each serving. 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Serves 4 Ingredients 1/3 cup olive oil 5 garlic cloves, minced 3 onions, sliced into thin crescents 1 pound spaghetti or linguini 4 eggs 1/2 cup fresh parsley, finely chopped 1 cup fresh basil, cut into small pieces ground pepper to taste 1/2 cup grated cheese Here's how: In a medium frying pan, cook garlic in olive oil over medium heat. Add onions and saut gently until golden brown. Cook pasta al dente. While pasta cooks, beat together eggs, 1/4 cup parsley, 1/4 cup grated cheese, 1/2 cup basil and pepper in a large serving bowl. Drain pasta (do not rinse) and place while very hot in serving bowl with egg mixture. Toss gently. The heat from the pasta will cook the eggs. Add contents of frying pan, then mix with pasta , remaining basil, parsley and grated cheese. Enjoy with good wine and a friend. I am always pleased with this dish. Serves 4 Ingredients 1/3 cup olive oil 5 garlic cloves, minced 3 onions, sliced into thin crescents 1 pound spaghetti or linguini 4 eggs 1/2 cup fresh parsley, finely chopped 1 cup fresh basil, cut into small pieces ground pepper to taste 1/2 cup grated cheese Here's how: In a medium frying pan, cook garlic in olive oil over medium heat. Add onions and saut gently until golden brown. Cook pasta al dente. While pasta cooks, beat together eggs, 1/4 cup parsley, 1/4 cup grated cheese, 1/2 cup basil and pepper in a large serving bowl. Drain pasta (do not rinse) and place while very hot in serving bowl with egg mixture. Toss gently. The heat from the pasta will cook the eggs. Add contents of frying pan, then mix with pasta , remaining basil, parsley and grated cheese. Enjoy with good wine and a friend...ith good wine and a friend. I am always pleased with this dish. Serves 8 Ingredients 1/2 cup olive oil 8 garlic cloves, minced 6 onions, sliced into thin crescents 2 pound spaghetti or linguini 8 eggs 1 cup fresh parsley, finely chopped 1 cup grated cheese 2 cups fresh basil, cut into small pieces ground pepper to taste Here's how: In a medium frying pan, cook garlic in olive oil over medium heat. Add onions and saut gently until golden brown. Cook pasta al dente. While pasta cooks, beat together eggs, 1/2 cup parsley, 1/2 cup grated cheese, 1 cup basil and pepper in a large serving bowl. Drain pasta (do not rinse) and place while very hot in serving bowl with egg mixture. Toss gently. The heat from the pasta will cook the eggs. Add contents of frying pan, then mix with pasta , remaining basil, parsley and grated cheese. Enjoy with good wine and a friend. 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Coarsely chop tomatoes. In a large saucepan, lightly brown garlic in the olive oil. Add chopped tomato, basil and parsley. Cook over medium heat for approximately 10 minutes. Add salt and pepper to taste. While the tomatoes are cooking, prepare the pasta al dente (do not overcook). Place cooked pasta in a large serving bowl. Pour the chopped mozzarella and cooked tomatoes over the pasta. Mix thoroughly and serve. Pasta with Mozzarella and 20-Minute Garden Fresh Tomato Sauce Serves 4 Ingredients 6 large tomatoes (3 or 4 pounds) 3 tablespoons olive oil 2 cloves garlic, minced 1 cup fresh basil leaves 1 cup fresh parsley salt to taste pepper to taste 1 pound fusilli, rotini or your favorite pasta 1/2 pound grated mozzarella cheese Let's get cooking: Magic trick to peel tomatoes: boil a large pot of water, drop tomatoes in boiling water for 10 seconds, then easily peel. Coarsely chop tomatoes. In a large saucepan, lightly brown garlic in the olive oil. Add chopped tomato, basil and parsley. Cook over medium heat for approximately 10 minutes. Add salt and pepper to taste. While the tomatoes are cooking, prepare the pasta al dente (do not overcook). Place cooked pasta in a large serving bowl. Pour the chopped mozzarella and cooked tomatoes over the pasta. Mix thoroughly and serve. Pasta with Mozzarella and 20 Minute Garden Fresh Tomato Sauce Serves 8 Ingredients 12 large tomatoes (6 to 8 pounds) 1/3 cup olive oil 4 cloves garlic, minced 2 cups fresh basil leaves 2 cups fresh parsley salt to taste pepper to taste 2 pounds fusilli, rotini or your favorite pasta 1 pound grated mozzarella cheese Let's get cooking: Magic trick to peel tomatoes: boil a large pot of water, drop tomatoes in boiling water for 10 seconds, then easily peel. Coarsely chop tomatoes. In a large saucepan, lightly brown the garlic in the olive oil. Add the chopped tomato, basil and parsley. Cook over medium heat for approximately 10 minutes. Add salt and pepper to taste. While the tomatoes are cooking, prepare the pasta al dente (do not overcook). Place the cooked pasta in a large serving bowl. Pour the chopped mozzarella and cooked tomatoes over the pasta. Mix thoroughly and serve. Pasta with Mozzarella &Button &Button &Button &Button OPasta vnvnv vnvnn nv~~v~v vv~v~vn v~vv~v~ nnvnv nvvnH 6>6>> 6>6>6 6>66> >6>>6 6>6>6>> >>66>> >6>6> >6>6> >>6>> >6>66>6 6>>66> 6>66> >6>6> >6>66 6>6>6 >6>6>6>6 Pasta E Fagioli rella to Sauce VRt11 UVName TRt11 UGName NRt11 UNName 2 tablespoons olive oil 2 garlic cloves, minced 1 small onion, cut in crescents 8-ounce can tomato sauce 1 cup water 16-ounce can cannelloni beans with liquid 1/2 teaspoon oregano 1/2 pound elbow macaroni, ditateli or your favorite pasta 2 tablespoons grated cheese UShoppingList SRt11 USName Anytime, anywhere. Serves 2 to 4 Ingredients 2 tablespoons olive oil 2 garlic cloves, minced 1 small onion, cut in crescents 8-ounce can tomato sauce 1 cup water 16-ounce can cannelloni beans with liquid 1/2 teaspoon oregano 1/2 pound elbow macaroni, ditateli or your favorite pasta 2 tablespoons grated cheese black pepper to taste Here's what to do: In a medium saucepan, saut garlic and onion gently until transluscent. Add tomato sauce and water. Add beans and oregano, then stir and simmer for 10 minutes. Cook pasta al dente. Add cooked pasta and one cup pasta water to the tomato and bean mixture. Stir thoroughly. Serve with grated cheese and pepper to taste. Options: The beans can be substituted with a similar quantity of peas, chick peas, black beans, kidney beans, lima beans or pinto beans. Anytime, anywhere. Serves 2 to 4 Ingredients 2 tablespoons olive oil 2 garlic cloves, minced 1 small onion, cut in crescents 8-ounce can tomato sauce 1 cup water 16-ounce can cannelloni beans with liquid 1/2 teaspoon oregano 1/2 pound elbow macaroni, ditateli or your favorite pasta 2 tablespoons grated cheese black pepper to taste Here's what to do: In a medium saucepan, saut garlic and onion gently until transluscent. Add tomato sauce and water. Add beans and oregano, then stir and simmer for 10 minutes. Cook pasta al dente. Add cooked pasta and one cup pasta water to the tomato and bean mixture. Stir thoroughly. Serve with grated cheese and pepper to taste. Options: The beans can be substituted with a similar quantity of peas, chick peas, black beans, kidney beans, lima beans or pinto beans. Anytime, anywhere. Serves 4 to 8 Ingredients 4 tablespoons olive oil 4 garlic cloves, minced 1 large onion, cut in crescents 8 ounce can tomato sauce 2 cups water 2-16 ounce cans cannelloni beans with liquid 1 teaspoon oregano 1 pound elbow macaroni, ditateli or your favorite pasta 4 tablespoons grated cheese black pepper to taste Here's what to do: In a medium saucepan, saut garlic and onion gently until transluscent. Add tomato sauce and water. Add beans and oregano, then stir and simmer for 10 minutes. Cook pasta al dente. Add cooked pasta and one cup pasta water to the tomato and bean mixture. Stir thoroughly. Serve with grated cheese and pepper to taste. Options: The beans can be substituted with a similar quantity of peas, chick peas, black beans, kidney beans, lima beans or pinto beans. 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Great the next day. Serves 4 Ingredients 1 pound angel hair pasta 3-5 garlic cloves, minced 8-10 tablespoons olive oil 1/2 cup walnuts or pecans 1/2 cup pine nuts or sunflower seeds or 1 cup of your favorite nut 2 tablespoons parlsey salt to taste pepper to taste fresh basil leaves grated cheese Lets cook: Cook pasta al dente. In a large frying pan, saut garlic in olive oil. Add walnuts, pine nuts and parsley. Add cooked pasta to frying pan. Immediately, while pasta is still hot, toss thoroughly. Add salt and pepper to taste. Garnish with a few fresh basil leaves. Serve to a friend with grated cheese and some white wine. My favorite! Great the next day. Serves 4 Ingredients 1 pound angel hair pasta 3-5 garlic cloves, minced 8-10 tablespoons olive oil 1/2 cup walnuts or pecans 1/2 cup pine nuts or sunflower seeds or 1 cup of your favorite nut 2 tablespoons parlsey salt to taste pepper to taste fresh basil leaves grated cheese Lets cook: Cook pasta al dente. In a large frying pan, saut garlic in olive oil. Add walnuts, pine nuts and parsley. Add cooked pasta to frying pan. Immediately, while pasta is still hot, toss thoroughly. Add salt and pepper to taste. Garnish with a few fresh basil leaves. Serve to a friend with grated cheese and some white wine. My favorite! Great the next day. Serves 8 Ingredients 2 pounds angel hair pasta 6-10 garlic cloves, minced 1 cup olive oil 1 cup walnuts or pecans l cup pine nuts or sunflower seeds or 1 cup of your favorite nut 4 tablespoons parlsey salt to taste pepper to taste fresh basil leaves grated cheese Lets cook: Cook pasta al dente. In a large frying pan, saut garlic in olive oil. Add walnuts, pine nuts and parsley. Add cooked pasta to frying pan. Immediately, while pasta is still hot, toss thoroughly. Add salt and pepper to taste. Garnish with a few fresh basil leaves. Serve to a friend with grated cheese and some white wine. Pasta With Oil, Garlic and Nuts &Button &Button &Button &Button OPasta Stop, Stop the Video! d back vnvnv vnvnn nv~~v~v vv~v~vn v~vv~v~ nnvnv nvvnH 6>6>> 6>6>6 6>66> >6>>6 6>6>6>> >>66>> >6>6> >6>6> >>6>> >6>66>6 6>>66> 6>66> >6>6> >6>66 6>6>6 >6>6>6>6 Ravioli th Oil, Garlic and Nuts VRt13 UVName TRt13 UGName NRt13 UNName Fresh or frozen ravioli (about 1 to 1 1/2 pounds) 2 cups marinara sauce, with or without meat 2 tablespoons grated cheese UShoppingList SRt13 USName Something for everybody. They are now selling cheese, meat and vegetarian ravioli. I even saw pumpkin and mushroom ravioli. Go for it! Serves 2 To 4 Ingredients Fresh or frozen ravioli (about 1 to 1 1/2 pounds) 2 cups marinara sauce, with or without meat 2 tablespoons grated cheese Here's What to do: Bring 4 quarts of water to a rapid boil in a large pot. Add ravioli and cook while stirring gently -- about 5 to 8 minutes for fresh ravioli and about 10 minutes for frozen ravioli. Drain ravioli and place on serving dish. Add sauce and sprinkle with grated cheese. Serve with a salad and French bread. Something for everybody. They are now selling cheese, meat and vegetarian ravioli. I even saw pumpkin and mushroom ravioli. Go for it! Serves 2 To 4 Ingredients Fresh or frozen ravioli (about 1 to 1 1/2 pounds) 2 cups marinara sauce, with or without meat 2 tablespoons grated cheese Here's What to do: Bring 4 quarts of water to a rapid boil in a large pot. Add ravioli and cook while stirring gently -- about 5 to 8 minutes for fresh ravioli and about 10 minutes for frozen ravioli. Drain ravioli and place on serving dish. Add sauce and sprinkle with grated cheese. Serve with a salad and French bread. Something for everybody. They are now selling cheese, meat and vegetarian ravioli. I even saw pumpkin and mushroom ravioli. Go for it! Serves 4 To 8 Ingredients Fresh or frozen ravioli (about 2 to 3 pounds) 4 cups marinara sauce, with or without meat 4 tablespoons grated cheese Here's What to do: Bring 6 to 8 quarts of water to a rapid boil in a large pot. Add ravioli and cook while stirring gently -- about 5 to 8 minutes for fresh ravioli and about 10 minutes for frozen ravioli. Drain ravioli and place on serving dish. Add sauce and sprinkle with grated cheese. Serve with a salad and French bread. Ravioli &Button &Button &Button &Button &>>.. 6.6>6& 6&.6&&>6 ..5..-5 ..6.&&..&& -5-55.- >.&..&& igfgfg OG=7-/% 6&-.7-' OWg~t owowo ootg_O 66..6.& /7O_goo oogWO 6.66..> --%%-- o_O7' >6&&6 66&.. 6.&6.& N>..6.& 5-5%// .&.6.& zzkkz wwgO/ --55% ..66. wwoW/ 6.&66 ppkzz wwoO' 'Oowo ppkzz 6.&66&& Gowoo zkk p /gwtj p jjpjj zzkzkz /gwottj zksP( owttjpp ppkzz CKxkpttj Zwott jppkz kkzzppj /ywot 2twttj kphZRZk zzkzkppj ottjjppkz kkzkzksthc ttjjpkzz zxK"# Rtrrts zkppj &.6&&.6 PZ``X zzkpjj zkpR jpkzz xppjj xpj t $46>> 6>6>6 6>66> >6>>6 6>6>6>> >>66>> >6>6> >6>6> >>6>> >6>66>6 6>>66> 6>66> >6>6> >6>66 6>6>6 >6>6>6>6 Dom's Rigatoni & Broccoli VCTip5 UVName UGName NRt15 UNName 1 pound rigatoni or mostaccioli 2 cups broccoli florets 4 tablespoons butter or margarine 3/4 cups of milk (whole or skim) 1/2 teaspoon of flour 1 cup shredded mozzarella or Monterey jack salt to taste pepper to taste grated cheese UShoppingList USName Serves 4 Ingredients 1 pound rigatoni or mostaccioli 2 cups broccoli florets 4 tablespoons butter or margarine 3/4 cup milk (whole or skim) 1/2 teaspoon flour 1 cup shredded mozzarella or Monterey jack salt to taste pepper to taste grated cheese Here's how: Add the pasta to lightly salted boiling water and cook for 5 minutes. Add broccoli florets to the pasta in boiling water, and cook for another 5 minutes. While still al dente (about 10 minutes of total cooking time), drain the pasta and broccoli and pour into a large serving bowl. While the pasta and broccoli are cooking, melt butter in saucepan. In a separate bowl or cup, add flour to the cold milk and mix thoroughly until smooth and without lumps. Add the milk and flour to the butter in saucepan, and stir until the butter sauce thickens. Add cheese to the sauce, stir briefly, and immediately pour over the pasta and broccoli. Add pepper to taste, and more grated cheese if you'd like. Serves 4 Ingredients 1 pound rigatoni or mostaccioli 2 cups broccoli florets 4 tablespoons butter or margarine 3/4 cup milk (whole or skim) 1/2 teaspoon flour 1 cup shredded mozzarella or Monterey jack salt to taste pepper to taste grated cheese Here's how: Add the pasta to lightly salted boiling water and cook for 5 minutes. Add broccoli florets to the pasta in boiling water, and cook for another 5 minutes. While still al dente (about 10 minutes of total cooking time), drain the pasta and broccoli and pour into a large serving bowl. While the pasta and broccoli are cooking, melt butter in saucepan. In a separate bowl or cup, add flour to the cold milk and mix thoroughly until smooth and without lumps. Add the milk and flour to the butter in saucepan, and stir until the butter sauce thickens. Add cheese to the sauce, stir briefly, and immediately pour over the pasta and broccoli. Add pepper to taste, and more grated cheese if you'd like. Serves 8 Ingredients 2 pounds rigatoni or mostaccioli 4 cups broccoli florets 8 tablespoons butter or margarine 1-1/2 cups of milk (whole or skim) 1 teaspoon of flour 2 cups shredded mozzarella or Monterey jack salt to taste pepper to taste grated cheese Here's how: Add the pasta to lightly salted boiling water and cook for 5 minutes. Add the broccoli florets to the pasta in the boiling water, and cook for another 5 minutes. While still al dente (about 10 minutes of total cooking time), drain the pasta and broccoli and pour into a large serving bowl. While the pasta and broccoli are cooking, melt butter in saucepan. In a separate bowl or cup, add flour to the cold milk and mix thoroughly until smooth and without lumps. Add the milk and flour to the butter in the saucepan, and stir until the butter sauce thickens. Add cheese to the sauce, stir briefly, and immediately pour over the pasta and broccoli. Add pepper to taste, and more grated cheese if you like. 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Serves 8 Ingredients about 3 quarts water whole chicken, 2 or 3 pounds 3 potatoes, peeled, cut into eighths 2 onions, cut into eighths 3 celery stalks, cut in bite-sized pieces 1 sweet potato, peeled and cut in bite-sized pieces 4 tablespoons parsley, minced 4 carrots, peeled and cut in bite-sized pieces 3 cloves garlic, minced 8 small tomatoes, cut in sixths 6 asparagus spears cut in bite-size pieces (optional) salt to taste pepper to taste Let's get cooking: Put chicken in a large pot and cover with water. Bring to a boil, cover, then cook over low heat for about 1 hour. Remove chicken, discard fat and bones, then set chicken meat aside. Put all vegetables in the pot, cover and cook another hour. Add chicken meat, cover and cook another 20 minutes. Add salt and pepper to taste. Serve as a meal with bread and salad, and add grated cheese if you'd like. It wouldn't hurt! Serves 8 Ingredients about 3 quarts water whole chicken, 2 or 3 pounds 3 potatoes, peeled, cut into eighths 2 onions, cut into eighths 3 celery stalks, cut in bite-sized pieces 1 sweet potato, peeled and cut in bite-sized pieces 4 tablespoons parsley, minced 4 carrots, peeled and cut in bite-sized pieces 3 cloves garlic, minced 8 small tomatoes, cut in sixths 6 asparagus spears cut in bite-size pieces (optional) salt to taste pepper to taste Let's get cooking: Put chicken in a large pot and cover with water. Bring to a boil, cover, then cook over low heat for about 1 hour. Remove chicken, discard fat and bones, then set chicken meat aside. Put all vegetables in the pot, cover and cook another hour. Add chicken meat, cover and cook another 20 minutes. Add salt and pepper to taste. Serve as a meal with bread and salad, and add grated cheese if you'd like. It wouldn't hurt! Serves 16 Ingredients about 6 quarts water 2 whole chickens, 2 or 3 pounds each 6 potatoes, peeled, cut into eighths 4 onions, cut into eighths 6 celery stalks, cut in bite-sized pieces 2 sweet potatoes, peeled and cut in bite-sized pieces 1/2 cup parsley, minced 8 carrots, peeled and cut in bite-sized pieces 6 cloves garlic, minced 16 small tomatoes, cut in sixths 12 asparagus spears cut in bite-size pieces (optional) salt to taste pepper to taste Let's get cooking: Put chicken in a large pot and cover with water. Bring to a boil, cover, then cook over low heat for about 1 hour. Remove chicken, discard fat and bones, then set chicken meat aside. Put all vegetables in the pot, cover and cook another hour. Add chicken meat, cover and cook another 20 minutes. Add salt and pepper to taste. Serve as a meal with bread and salad, and add grated cheese if you'd like. 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. 5fwU. xhZZjo :owg7 1ZwwO GOfwooqnfU F.66. Aowg7 FV^NNFG hbifF *Jww_7 ywwQ: %%7EMU &..&& iwwgB' &&..6 ~ofUMO 6.&.& GGW_W 66.6. M_OWg~g~_W BRqwrry >6..66 .66..66 byjwtoroo tRBBGB ..6.66>>6 IPA:2* 66..66 6.&.U 66.6>6>6 .6FFNUN E>F>> 66..6 FFNFF F>>FFNFF &6&&6&& F>>FF &&6>6 &&6>6>66> >>F>F>FF >NFNN 6>66>> NNFMN >EEFF >66>> FUFMFN 66.6> 6>.6F >>66& VNN>>F 6>.66 >>F66 66>FF F>>66 >FF>F>.6> >>F>> FF>N>> FF>F>> >6.>F>>6 F>N>FF> >F>>66 >VNUN >>F>> >N>N>>N F>>N> FNF>N>> NVNF>N N>F>>F .>>N>> >FFN> 6.>&6> 6>6.% F>6-% 66.66 6>65/ .F6>6 >F>>F f^VNNVV 66&&6 f^f~f ~f^VNF> N6>6& ^f^^f^ffF6 6F>FF Chicken Egg Drop Soup VLaugh4 UVName UGName UNName 2 quarts chicken broth 4 eggs 1/2 cup parmesan cheese, grated salt to taste pepper to taste 1/2 cup peas (fresh or frozen) 2 tablespoons fresh basil, chopped UShoppingList USName Drop everything and taste this! Serves 6 Ingredients 2 quarts chicken broth 4 eggs 1/2 cup parmesan cheese, grated salt to taste pepper to taste 1/2 cup peas (fresh or frozen) 2 tablespoons fresh basil, chopped What to do: In a small mixing bowl, beat eggs, 2 tablespoons parmesan, salt, pepper and basil. Simmer broth slowly. Gradually pour egg mixture into broth while whisking, so that solid egg drops form. Add peas and heat thoroughly. Add remaining parmesan cheese, stir and serve promptly. Drop everything and taste this! Serves 6 Ingredients 2 quarts chicken broth 4 eggs 1/2 cup parmesan cheese, grated salt to taste pepper to taste 1/2 cup peas (fresh or frozen) 2 tablespoons fresh basil, chopped What to do: In a small mixing bowl, beat eggs, 2 tablespoons parmesan, salt, pepper and basil. Simmer broth slowly. Gradually pour egg mixture into broth while whisking, so that solid egg drops form. Add peas and heat thoroughly. Add remaining parmesan cheese, stir and serve promptly. Drop everything and taste this! Serves 12 Ingredients 4 quarts chicken broth 8 eggs 1 cup parmesan cheese, grated salt to taste pepper to taste 1 cup peas (fresh or frozen) 4 tablespoons fresh basil, chopped What to do: In a small mixing bowl, beat eggs, 4 tablespoons parmesan, salt, pepper and basil. Simmer broth slowly. Slowly pour egg mixture into broth while whisking, so that solid egg drops form. Add peas and heat thoroughly. Add remaining parmesan cheese, stir and serve promptly. Chicken Egg Drop Soup &Button &Button &Button &Button OSoup >VNNF VgNVo FoNoN> ^>V^F NN^>FNV6 >NV^Vo >VgN> 66>6>>6 6>>6> 6>6>6 >>6>> >6>6> 6>>6> 6>6>6> >>6>> 6>6>>6 >>6>6 >>6>> >>6>6> 6>>6> 6>6>6> >6>6>6 >>6>6 6>66> 6>6>6 >>6>> 6>>6>> >6>>6 >6>6>> 6>>6> 66>66 6>>6> >>6>6> >>6>6>>6 >6>6>> 6>6>> 6>>6> Chicken Vegetable Soup Vhints1 UVName UGName UNName 2 whole skinless chicken breasts or a whole cut up chicken, skin removed 2 quarts water 2 carrots, peeled and sliced 2 celery stalks, coarsely chopped 1 small leek, sliced 1/2 cup uncooked rice 2 onions, coarsely chopped salt to taste freshly ground pepper to taste 1/4 teaspoon sage 1/2 cup peas (fresh or frozen) 2 parsley sprigs, cut up UShoppingList USName For what ails you. Serves 4 to 6 Ingredients 2 whole skinless chicken breasts or a whole cut up chicken, skin removed 2 quarts water 2 carrots, peeled and sliced 2 celery stalks, coarsely chopped 1 small leek, sliced 1/2 cup uncooked rice 2 onions, coarsely chopped salt to taste freshly ground pepper to taste 1/4 teaspoon sage 1/2 cup peas (fresh or frozen) 2 parsley sprigs, cut up What to do: Put chicken in a large pot with 2 quarts water and bring to boil. Cover and simmer 40 minutes. Skim fat. Remove skin and bones and discard. Cut chicken into bite-size pieces. Add chicken, carrots, celery, leek, rice, onion, salt, pepper, sage, peas and parsley to boiling broth. Reduce heat and simmer 30 minutes. Serve piping hot with grated cheese and French bread. For what ails you. Serves 4 to 6 Ingredients 2 whole skinless chicken breasts or a whole cut up chicken, skin removed 2 quarts water 2 carrots, peeled and sliced 2 celery stalks, coarsely chopped 1 small leek, sliced 1/2 cup uncooked rice 2 onions, coarsely chopped salt to taste freshly ground pepper to taste 1/4 teaspoon sage 1/2 cup peas (fresh or frozen) 2 parsley sprigs, cut up What to do: Put chicken in a large pot with 2 quarts water and bring to boil. Cover and simmer 40 minutes. Skim fat. Remove skin and bones and discard. Cut chicken into bite-size pieces. Add chicken, carrots, celery, leek, rice, onion, salt, pepper, sage, peas and parsley to boiling broth. Reduce heat and simmer 30 minutes. Serve piping hot with grated cheese and French bread. For what ails you. Serves 8 to 12 Ingredients 4 whole skinless chicken breasts or a whole cut up chicken, skin removed 4 quarts water 4 carrots, peeled and sliced 4 celery stalks, coarsely chopped 2 small leek, sliced 1 cup uncooked rice 4 onions, coarsely chopped salt to taste freshly ground pepper to taste 1/2 teaspoon sage 1 cup peas (fresh or frozen) 4 parsley sprigs, cut up What to do: Put chicken in a large pot with water and bring to boil. Cover and simmer 40 minutes. Skim fat. Remove skin and bones and discard. Cut chicken into bite-size pieces. Add chicken, carrots, celery, leek, rice, onion, salt, pepper, sage, peas and parsley to boiling broth. Reduce heat and simmer 30 minutes. Serve piping hot with grated cheese and French bread. Chicken Vegetable Soup &Button &Button &Button &Button OSoup >VNNF VgNVo FoNoN> ^>V^F NN^>FNV6 >NV^Vo >VgN> 66>6>>6 6>>6> 6>6>6 >>6>> >6>6> 6>>6> 6>6>6> >>6>> 6>6>>6 >>6>6 >>6>> >>6>6> 6>>6> 6>6>6> >6>6>6 >>6>6 6>66> 6>6>6 >>6>> 6>>6>> >6>>6 >6>6>> 6>>6> 66>66 6>>6> >>6>6> >>6>6>>6 >6>6>> 6>6>> 6>>6> Lentil Soup table Soup UVName UGName UNName cups lentils 2 cups chicken broth water 2 carrots, grated 1 medium onion, chopped 2 celery stalks, chopped 1-6 ounce can tomato sauce 2 garlic cloves, chopped 1 tablespoon olive oil 1 teaspoon oregano salt to taste pepper to taste 1/2 cup grated cheese UShoppingList USName When I was a kid, I didn't like this. Now, I love it! Serves 8 Ingredients 2 cups lentils 2 cups chicken broth water 2 carrots, grated 1 medium onion, chopped 2 celery stalks, chopped 1-6 ounce can tomato sauce 2 garlic cloves, chopped 1 tablespoon olive oil 1 teaspoon oregano salt to taste pepper to taste 1/2 cup grated cheese Let's get cooking! In a large pot, put lentils, chicken broth and water (enough to cover 2 inches above lentils). Bring to boil, then simmer for about 45 minutes. Add carrots, onion, celery and tomato sauce. In a small saucepan, Saut garlic in olive oil. Add oil, garlic, oregano, salt and pepper to soup. Simmer 35 minutes more. Top with grated cheese and serve with hot bread and salad. Add a squeeze of lemon juice to each serving. Add any of the following to the lentils: 1-15 ounce can kidney beans 1 cup cooked rice 1 cup cooked pasta (bow ties) 1-15 ounce can pinto beans 1-15 ounce can black eyed peas 1 cup cooked kasha (grain) 1-15 ounce can lima beans When I was a kid, I didn't like this. Now, I love it! Serves 8 Ingredients 2 cups lentils 2 cups chicken broth water 2 carrots, grated 1 medium onion, chopped 2 celery stalks, chopped 1-6 ounce can tomato sauce 2 garlic cloves, chopped 1 tablespoon olive oil 1 teaspoon oregano salt to taste pepper to taste 1/2 cup grated cheese Let's get cooking! In a large pot, put lentils, chicken broth and water (enough to cover 2 inches above lentils). Bring to boil, then simmer for about 45 minutes. Add carrots, onion, celery and tomato sauce. In a small saucepan, saut garlic in olive oil. Add oil, garlic, oregano, salt and pepper to soup. Simmer 35 minutes more. Top with grated cheese and serve with hot bread and salad. Add a squeeze of lemon juice to each serving. Add any of the following to the lentils: 1-15 ounce can kidney beans 1 cup cooked rice 1 cup cooked pasta (bow ties) 1-15 ounce can pinto beans 1-15 ounce can black eyed peas 1 cup cooked kasha (grain) 1-15 ounce can lima beans When I was a kid, I didn't like this. Now, I love it! Serves 16 Ingredients 4 cups lentils 4 cups chicken broth water 4 carrots, grated 1 large onion, chopped 4 celery stalks, chopped 2-6 ounce cans tomato sauce 4 garlic cloves, chopped 2 tablespoons olive oil 2 teaspoons oregano salt to taste pepper to taste 1 cup grated cheese Let's get cooking! In a large pot, put lentils, chicken broth and water (enough to cover 2 inches above lentils). Bring to boil, then simmer for about 45 minutes. Add carrots, onion, celery and tomato sauce. In a small saucepan, saut garlic in olive oil. Add oil, garlic, oregano, salt and pepper to soup. Simmer 35 minutes more. Top with grated cheese and serve with hot bread and salad. Add a squeeze of lemon juice to each serving. 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Serves 6 to 8 Ingredients 2 tablespoons oil 2-4 garlic cloves, minced 1 large onion, chopped 1 carrot, diced 3 stalks celery, chopped 1 large potato, diced 1-10 ounce can tomato sauce 1-10 ounce can stewed tomatoes 2 cups water 1 (28-ounce) can chopped clams (with juice) salt to taste pepper to taste 1 teaspoon oregano 1 teaspoon thyme 2 tablespoons parsley Let's get cooking: Pour oil in a large pot. Saut garlic and onion until transluscent. Add carrot, celery and potato. Add tomato sauce, stewed tomatoes, water and juice from the can of clams. Cover and simmer for 1 hour. Add salt, pepper, oregano, thyme, and parsley. Add clams. Once the clams are heated through (about 10 minutes), it's ready. You'll find the clams to be very tender this way! Serve with hot rolls, salad and tabasco sauce for the brave ones! On a rainy night in San Francisco - Woof! Serves 6 to 8 Ingredients 2 tablespoons oil 2-4 garlic cloves, minced 1 large onion, chopped 1 carrot, diced 3 stalks celery, chopped 1 large potato, diced 1-10 ounce can tomato sauce 1-10 ounce can stewed tomatoes 2 cups water 1 (28-ounce) can chopped clams (with juice) salt to taste pepper to taste 1 teaspoon oregano 1 teaspoon thyme 2 tablespoons parsley Let's get cooking: Pour oil in a large pot. Saut garlic and onion until transluscent. Add carrot, celery and potato. Add tomato sauce, stewed tomatoes, water and juice from the can of clams. Cover and simmer for 1 hour. Add salt, pepper, oregano, thyme, and parsley. Add clams. Once the clams are heated through (about 10 minutes), it's ready. You'll find the clams to be very tender this way! Serve with hot rolls, salad and tabasco sauce for the brave ones! On a rainy night in San Francisco - Woof! Serves 12 to 16 Ingredients 4 tablespoons oil 4 garlic cloves, minced 2 large onions, chopped 2 carrots, diced 6 stalks celery, chopped 2 large potatoes, diced 2-10 ounce cans tomato sauce 2-10 ounce cans stewed tomatoes 4 cups water 2-28 ounce cans chopped clams (with juice) salt to taste pepper to taste 2 teaspoons oregano 2 teaspoons thyme 4 tablespoons parsley Let's get cooking: Pour oil in a large pot. Saut garlic and onion until transluscent. Add carrot, celery and potato. Add tomato sauce, stewed tomatoes, water and juice from the can of clams. Cover and simmer for 1 hour. Add salt, pepper, oregano, thyme, and parsley. Add clams. Once the clams are heated through (about 10 minutes), it's ready. You'll find the clams to be very tender this way! Serve with hot rolls, salad and tabasco sauce for the brave ones! 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F>=.> @@B:" @822* *""!!'' @8C<4 M%%-=F>6 -5-5EE5 '7=M55 -==E5 7-G=E 47, =EM=E=G 191:1:27 =5E5- ME55EE TGOGO /%/G55= E=E==E E5E5-= -EM=5 &&--%%5 =E%-5 =E%-5E= EE=MEM =5EMFF> &&.--%% MEUM6E MMN55 =MUM5 M5=ME MM=E5EMU .--E<- 5EEMM5= New England Clam Chowder UVName UGName UNName 1/2 stick butter 1/2 cup flour 1 cup milk 8-ounce bottle clam juice 1 large onion, chopped 1 carrot, chopped 2 medium potatoes, diced 1 tablespoon parsley 1/4 teaspoon oregano salt to taste pepper to taste 2 8-ounce cans of chopped clams with juice UShoppingList USName New England or California -- it's great! Serves 4 To 6 Ingredients 1/2 stick butter 1/2 cup flour 1 cup milk 8-ounce bottle clam juice 1 large onion, chopped 1 carrot, chopped 2 medium potatoes, diced 1 tablespoon parsley 1/4 teaspoon oregano salt to taste pepper to taste 2 -8 ounce cans of chopped clams with juice Grab your apron: Melt butter in a large pot over medium heat. Stir the flour into the butter until smooth. Slowly add the milk, stirring constantly so there are no lumps. Add the clam juice and stir until thoroughly mixed. Place the rest of the ingredients, except clams, in the pot. Cook over medium-low heat for 25 minutes, stirring occasionally. Add chopped clams with juice, and heat thoroughly for a few minutes (this way the clams will still be tender). Serve in a big bowls with hot French bread. New England or California -- it's great! Serves 4 To 6 Ingredients 1/2 stick butter 1/2 cup flour 1 cup milk 8-ounce bottle clam juice 1 large onion, chopped 1 carrot, chopped 2 medium potatoes, diced 1 tablespoon parsley 1/4 teaspoon oregano salt to taste pepper to taste 2 -8 ounce cans of chopped clams with juice Grab your apron: Melt butter in a large pot over medium heat. Stir the flour into the butter until smooth. Slowly add the milk, stirring constantly so there are no lumps. Add the clam juice and stir until thoroughly mixed. Place the rest of the ingredients, except clams, in the pot. Cook over medium-low heat for 25 minutes, stirring occasionally. Add chopped clams with juice, and heat thoroughly for a few minutes (this way the clams will still be tender). Serve in a big bowls with hot French bread. New England or California -- it's great! Serves 8 To 12 Ingredients 1 stick butter 1 cup flour 2 cups milk 2-8 ounce bottle clam juice 2 large onions, chopped 2 carrots, chopped 4 medium potatoes, diced 2 tablespoons parsley 1/2 teaspoon oregano salt to taste pepper to taste 4-8 ounce cans of chopped clams with juice Grab your apron: Melt butter in a large pot over medium heat. Stir the flour into the butter until smooth. Slowly add the milk, stirring constantly so there are no lumps. Add the clam juice and stir until thoroughly mixed. Place the rest of the ingredients, except clams, in the pot. Cook over medium-low heat for 25 minutes, stirring occasionally. Add chopped clams with juice, and heat thoroughly for a few minutes (this way the clams will still be tender). 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C7F>F>F> <;;<;2 BLKKJKKDKC ;;KCCLKKSS lldd[SSKC; >>FF> >FF>E>E> GG:;;4 KCGKKLJ LDKKD NNFNF >FEFF> G74/;4;;< <:;7<;<:CD BCBLKJKBKL KLSSTTS /*<24 T\[STSKKCC 334<$ O//4;7/47 >FF> F /*42*37/ T[TSTS M7'"'4'4/2 /;7;7C: rsSS[SKC "4,*2* *4;7;>F>F FF> F ',*,**4 [\ckdS 3;4<$ NNFF> >7'/43,322 Tclrs 3;<<$ >FFNNF>> F >7/*;37*37 [clrr kksrrz zzRB< 6>>66 >F>>FF6-/ $4,+$ ''/:2* PPrintRecipe ftsIgnore ftsKeywords FPrintRecipeTitle FPrintRecipeText Copyright Allegro New Media, Inc., 1995, All Rights Reserved..........served........... buttonclick buttonclick Dom's Recipe ZRPrintRecipe FRPrintRecipeHeading Listing List Cooking with Dom DeLuise PTimer ftsIgnore ftsKeywords FTimer ftimer Fstatus false Qtimeon Vtimer Ptimer buttonclick buttonclick 4Qtimeon "ftimer" "Ptimer" = 0 "Fstatus" = "OFF" 0,50,100" close "Vtimer" VTimer zMyButtonsound PTimer Hbook HPage Qcddrive Help.tbk MyGoToBook buttonClick buttonClick 4Qcddrive MyButtonsound Hbook = ( & "Help.tbk" HPage = "PTimer" close "VTimer" MyGoToBook ftimer Fstatus please type in time between 1 and 59 qtimeon qtimeend Ptimer buttonclick buttonclick 4qtimeon, qtimeend vtime = "ftimer" "Ptimer" > 0 (< 60 Qtimeon = " Qtimeend = 5+ Vtime "Fstatus" = "ON" 120,50,100" "please type Ibetween 1 Start Minutes Fstatus kTimer Qtimeend Qcurrentclip Fstatus False STimeEnd paused Qtimeon Ftimer ftimer HSound playing Ptimer 4Qtimestart, Qtimeend, Qtimeon, Qcurrentclip = " Vtimeleft = <= 0 "ftimer" "Ptimer" = 0 If n <> If mmstatus = "playing" = "paused" mmclose wait notify mmyield HSound = "STimeEnd" QTimeon = "False" "Fstatus" = "OFF" mmplay "Ftimer" vtimeleft PConverter FInMeasurement FOutput FInput FOutMeasurement enterpage "FInput" = "FOutput" = vcolor = "240,50,100" "FInMeasurement" "FOutMeasurement" ftsIgnore ftsKeywords Calculator Calculator tbk_wid_name memory buttonClick buttonClick 4memory display memory last_key buttonClick buttonClick 4last_key, memory "display" -- display last_key memory buttonClick buttonClick 4memory, last_key "display" "mr" display memory last_key buttonClick buttonClick 4last_key, memory "display" --subtract calculate buttonClick buttonClick calculate ( LBdisplay buttonClick buttonClick display ( decimal clear display last_key buttonClick theStore buttonDoubleClick buttonClick 4last_key "display" Jkeystroke 4theStore, op --initialize temp value operator plusminusbtn display buttonup "display" * (-1) display buttonClick buttonDoubleClick buttonClick 08052437480157360e+036 FInput FOutput BBack VConverter buttonclick buttonclick close "VConverter" BHelp PConverter zMyButtonsound VConverter Hbook HPage Qcddrive Help.tbk MyGoToBook buttonClick buttonClick 4Qcddrive MyButtonsound Hbook = ( & "Help.tbk" HPage = "PConverter" close "VConverter" MyGoToBook pz|`< FInMeasurement FInMeasurement Vselectedtext QInLine FOutput false VText aUMeasurements Please enter a number {Uweights FOutmeasurement FInput FOutMeasurement buttonclick buttonclick where 4QInLine, QOutLine VText = "FInput" If istype(real, #) = "Please enter a "FOutput" = vcolor = "240,50,100" "FInMeasurement" "FOutMeasurement" Vselectedtext = 300,50,100" < 8 "FOutmeasurement" UMeasurements = 8 > 8 Uweights Teaspoon Tablespoon Quart Gallon Liter Ounces UMeasurements Kilograms Ounces Pounds UWeights Teaspoon Tablespoon Quart Gallon Liter Kilograms Ounces Pounds Teaspoon Tablespoon Quart Gallon Liter Ounces Kilograms PoundsssPounds (lb))))))))))))))))))))))))))))))))))))))))))))))))))))))))))) Ounces (oz) Pounds (lb) FOutmeasurement Vselectedtext QInLine FOutput false VText Please enter a number in the IN FIELD VConvertLine ####.## FInput FConvertValues FOutMeasurement QOutLine buttonclick buttonclick where 4QInLine, QOutLine "FOutMeasurement" = 240,50,100 Vselectedtext = vcolor = "300,50,100" VText = "FInput" If istype(real, #) = "Please enter a the IN FIELD" VConvertLine = "FConvertValues" QOutline VV = * vconvert VVV = (VV, -2) "FOutput" = FConvertValues 1, .3333, 0.02083333333333, 0.01041666666667, 0.005208333333333, 0.001302083333333, 0.02202255109232, 0.1666666666667 3, 1, 0.0625, 0.03125, 0.015625, 0.00390625, 0.06606765327696, 0.5 48, 16, 1, .5, .25, .125, .2365, 8 96, 32, 2, 1, .5, .25, .473, 16 192, 64, 4, 2, 1, .25, .946, 32 768, 256, 16, 8, 4, 1, 3.778, 128 202.848, 67.616, 4.226, 2.113, 1.057, .264, 1, 33.808 6, 2, .125, .0625, .03125, 0.0078125, 0.0295625,28.35, .028, 1, .0625 1, .001, .035274, .002205 1000, 1, 35.274, 2.205 453.59, .454, 16, 111 453.59, .454, 16, 1111, , , , , D=44>4,<=44>< YYQYYQ :B<:,,$$,4 ,,44<44,D4 ",$$,4<<449 ,Yd,DBA 499A9 4:BA DAAAD aiD,F