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Recipes
Clinton Kelly's Moo Shu Chicken and Vegetables
By 1buttons
Vegetable Oil 1 cup Broccoli Florets (small pieces) Salt and freshly cracked Black Pepper 1 cup julienned Carrots ...
- 1 cup Broccoli Florets (small pieces)
- 1 cup julienned Carrots (about 2 carrots)
- 2 Garlic cloves (thinly sliced)
- 1/2 cup shredded Red Cabbage
- 1/2 cup Snow Peas (thinly sliced)
- 1/2 cup Hoisin Sauce (plus more to serve)
- 3 tablespoons Low-Sodium Soy Sauce
- 2 cups shredded Rotisserie Chicken
- Vegetable Oil
- Salt and freshly cracked Black Pepper
- sliced Scallions to serve
- Chinese Pancakes to serve
Parmesan Fennel Gratin
By 1buttons
Directions Preheat the oven to 375 degrees F
- 3 medium fennel bulbs
- 1/2 cup chicken stock, preferably homemade
- 1/3 cup dry white wine
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, diced
- 3 tablespoons unsalted butter, melted
- 3/4 cup panko (Japanese bread flakes)
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon minced fresh flat-leaf parsley
- 1 1/2 teaspoons grated lemon zest
Baked Shrimp with Feta
By 1buttons
Barbara Lauterbach, Cooking Light APRIL 2009
- 1 tablespoon fresh lemon juice
- 1 1/2 pounds large shrimp, peeled and deveined
- Cooking spray
- 1 teaspoon olive oil
- 1/2 cup prechopped onion
- 1 garlic clove, minced
- 2 tablespoons bottled clam juice
- 1 tablespoon white wine
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Clinton Kelly's Mozzarella Sticks
By 1buttons
Lay the egg roll wrappers in front of you like a diamond
- 1 pound Low-Moisture Mozzarella Cheese (cut into 1/2-inch by 4-inch logs)
- 15 Egg Roll Wrappers
- Salt and Pepper
- Water for brushing
- Olive Oil
- Marinara Sauce (for dipping)
- Parmesan (for grating)
- 15 Egg Roll Wrappers
- Water for brushing
- 1 pound Low-Moisture Mozzarella Cheese (cut into 1/2-inch by 4-inch logs)
- Salt and Pepper
Apple Strudel
By 1buttons
Directions As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or t...
- 10 to 12 Granny Smith apples, peeled, cored and cut into thin strips
- Juice of 1 lemon
- 1 large can pineapple, drained and diced
- 3/4 cup sugar
- Pinch salt
- 1/2 cup finely chopped nuts
- 2 sticks unsalted butter
- 1/4 cup vegetable oil
- 1 pound package phyllo dough
- Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs
Coq au Vin by Mario Batali
By 1buttons
step 1 ingredients 4 pound Chicken Salt Freshly Cracked Black Pepper Flour instructions Season ...
- 6 ounces Pancetta (1/2" dice)
- 4 pound Chicken (cut into 8 pieces; wings and back reserved for stock)
- Salt
- Freshly Cracked Black Pepper
- Flour (for dusting)
- Extra-Virgin Olive Oil
- 2 Carrots (small dice)
- 2 Celery Ribs (small dice)
- 5 Cipollini Onions (trimmed)
- 3 Garlic Cloves (thinly sliced)
- 1 cup Cremini or Button Mushrooms (halved)
- 3 tablespoons Tomato Paste
- 1 cup Chicken Stock
- 4 cups Red Wine (reduced to 3 cups; preferably Cabernet or Merlot)
- 6 Fresh Thyme Sprigs
- 6 Fresh Parsley Sprigs
Tomato Basil Soup
By 1buttons
1. Preheat broiler to high
- YIELD: Serves 4 (serving size: 1 1/4 cups soup and 3 toasts)
- COURSE: Soups/Stews
- Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups prechopped onion
- 3 garlic cloves, chopped
- 3/4 cup chopped fresh basil
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
- 2 cups 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 (1/2-inch-thick) slices French bread
- Cooking spray
- 1 garlic clove, halved
- 1 ounce shredded Asiago cheese
- Preparation
- Nutritional Information
- Amount per serving
- Calories: 312
- Fat: 13.9g
- Saturated fat: 6.3g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 0.9g
- Protein: 13.2g
- Carbohydrate: 33.8g
- Fiber: 3.4g
- Cholesterol: 33mg
- Iron: 1.4mg
- Sodium: 506mg
- Calcium: 281mg
Chicken Tikka Masala
By 1buttons
by Alison Roman
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 cups whole-milk yogurt (not Greek)
- 1 tablespoon kosher salt
- 2 pounds skinless, boneless chicken breasts, halved lengthwise
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes
- 2 cups heavy cream
- 3/4 cup chopped fresh cilantro plus sprigs for garnish
- Steamed basmati rice (for serving)
Tres Leches and Strawberry Gelatin
By 1buttons
To prepare the tres leches gelatin: Bring 1 cup of milk to a boil in a medium saucepan
- For the tres leches gelatin:
- 1 cup whole or 2-percent milk
- 1 14-ounce can La Lechera sweetened condensed milk
- 1 12-ounce can evaporated milk
- 2 teaspoons vanilla extract
- 2 envelopes unflavored gelatin powder (or about 2 tablespoons)
- 1/2 cup lukewarm water
- For the strawberry gelatin:
- 2 cups cranberry or pomegranate juice
- 2 envelopes unflavored gelatin powder (or about 2 tablespoons)
- 1/2 cup lukewarm water
- 1/2 pound strawberries, stemmed, rinsed and quartered
Chocolate Velvet Pudding
By 1buttons
Mix sugar, egg yolks and cornstarch in heavy medium saucepan
- RECIPE INGREDIENTS
- 3/4 cup sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 cups whole milk
- 3/4 teaspoon instant coffee crystals (optional)
- 6 ounces semisweet chocolate, chopped
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla extract