Kai's "Old-Fashioned" Recipe Thread

Green Chili Rice

3 (4-ounce) cans green chiles, drained
1 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
4 cups hot cooked white rice
2 cups sour cream
1 cup small curd creamy cottage cheese
1 large bay leaf, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded sharp Cheddar cheese
Chopped fresh parsley

Slice the chiles lengthwise into halves, leaving the seeds. Sauté the onion in the butter in a large skillet until golden brown. Remove from heat. Stir in the hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.
Layer the rice mixture, chiles and Cheddar cheese 1/2 at a time in a greased 12x 8-inch baking dish. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley.

SERVINGS: 6 - 8


Cold Sliced Beef Sirloin with Herb Sauce

Herb Sauce:
1 cup olive oil
1/2 cup pine nuts
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh mint
1/4 cup fresh lemon juice
4 garlic cloves
4 teaspoons Dijon mustard

Beef:
1 (3-pound) beef sirloin steak
1/2 teaspoon salt
1/2 teaspoon pepper

TO PREPARE:
For the sauce,
combine the olive oil, pine nuts, basil, parsley, mint, lemon juice, garlic and Dijon mustard in a food processor or blender. Pulse to the consistency of a coarse puree. Let stand at room temperature. You may prepare 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.

For the beef,
sprinkle the steak with the salt and pepper. Grill the steak over medium-high heat to the desired degree of doneness. Let stand until cool and slice. Arrange the slices on a serving platter. Drizzle with the sauce or serve on the side. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Let stand at room temperature for 30 minutes before slicing.

SERVES: 8


Cold Green Tomato Soup with Black Truffle

10 artichoke hearts, chopped
4 leeks, chopped
2 shallots, minced
2 green bell peppers, chopped
2 ribs celery, chopped
5 Tablespoons olive oil
5 pounds green tomatoes, chopped
2 quarts chicken stock
1/4 cup Champagne vinegar
Salt and freshly ground white pepper to taste
1 small black truffle, minced

Sauté the artichokes, leeks, shallots, green peppers and celery in the olive oil in a saucepan until tender; do not brown. Stir in the green tomatoes. Cook for 10 minutes or until the tomatoes begin to fall apart, stirring occasionally. Add the chicken stock and mix well. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Remove from heat. Let stand until cool. Chill, covered, in the refrigerator. Process in a food processor or blender until pureed. Combine the puree and Champagne vinegar in a bowl and mix well. Season with salt and white pepper. Stir in the truffle. Chill, covered, until serving time. Ladle into soup bowls. May substitute 1/4 cup black truffle oil for the minced black truffle.

SERVINGS: 8 - 10

:D


Coleslaw with Cumin-Lime Dressing



• 3 c. thinly sliced cabbage

• 2 large carrots, peeled and coarsely shredded

• 1 small red bell pepper, cored, seeded and cut into matchstick-size sticks

• 1 small red onion, thinly sliced

• 1/4c. packed chopped fresh cilantro

• 1/4c. fresh lime juice

• 2 tbsp. olive oil

• 1/4tsp. ground cumin

• 1 garlic clove, minced

• 1/4tsp. hot pepper sauce

• Salt and freshly ground black pepper to taste

In a large bowl, toss together cabbage, carrots, red bell pepper, onion and cilantro and reserve. In a small bowl, whisk together lime juice, olive oil, cumin, garlic and hot pepper sauce. Toss dressing with cabbage mixture, season with salt and pepper and serve.

:D

While Jaybird is gone I can post a few "mushroom" recipes

;)


French-Italian Mushroom Tart

One pre-made refrigerated pie crust
16 oz button mushrooms
Italian salad dressing
2 Tbl butter
2 oz. Sliced proscuitto shredded or sliced cross-wise into thin strips
1 cup gruyer cheese shredded
one cup grated parmesan cheese divided
1 tsp dried tarragon
1 cup heavy cream
2 eggs

Put your pie crust in a 10" removable-bottom tart pan working the pie crust to the edges and up the sides. Partially bake the crust at 375 degrees for 9 minutes. It will be light beige. If the sides have tilted down at all just nudge them back up before it cools.

Cut the cleaned mushrooms in half and put them in a bowl. Pour Italian dressing on them to quickly marinate them. Don't drown the mushrooms; just wet them completely. Let them marinate while you go onto the next step.

Saute the proscuitto in 2 Tbl of butter just until warm. Drain the mushrooms and pour them into the pan with the proscuitto. Cook on medium for 5 minutes. Add the tarragon. Let this mixture sit while it cools.

In a bowl mix eggs and cream. Don't whip; just mix them with a fork until well broken up and stirred. Add half of the parmesan cheese and the gruyer cheese. Let this mixture sit 5 minutes.

Put mushroom filling in tart and spread it. Pour on eggs/cream mixture.

Bake at 375 degrees for 30 minutes until set and lightly browned. When you pull the tart out of the oven sprinkle on the rest of the parmesan.

Serve warm or at room temperature. Refrigerate leftovers. Good reheated too.

You can use the recipe as an appetizer or a brunch entree or even a lunch or light dinner served with a salad.

Quote:

---

Originally Posted by Jolie Rouge

While Jaybird is gone I can post a few "mushroom" recipes

;)


French-Italian Mushroom Tart

One pre-made refrigerated pie crust
16 oz button mushrooms
Italian salad dressing
2 Tbl butter
2 oz. Sliced proscuitto shredded or sliced cross-wise into thin strips
1 cup gruyer cheese shredded
one cup grated parmesan cheese divided
1 tsp dried tarragon
1 cup heavy cream
2 eggs

Put your pie crust in a 10" removable-bottom tart pan working the pie crust to the edges and up the sides. Partially bake the crust at 375 degrees for 9 minutes. It will be light beige. If the sides have tilted down at all just nudge them back up before it cools.

Cut the cleaned mushrooms in half and put them in a bowl. Pour Italian dressing on them to quickly marinate them. Don't drown the mushrooms; just wet them completely. Let them marinate while you go onto the next step.

Saute the proscuitto in 2 Tbl of butter just until warm. Drain the mushrooms and pour them into the pan with the proscuitto. Cook on medium for 5 minutes. Add the tarragon. Let this mixture sit while it cools.

In a bowl mix eggs and cream. Don't whip; just mix them with a fork until well broken up and stirred. Add half of the parmesan cheese and the gruyer cheese. Let this mixture sit 5 minutes.

Put mushroom filling in tart and spread it. Pour on eggs/cream mixture.

Bake at 375 degrees for 30 minutes until set and lightly browned. When you pull the tart out of the oven sprinkle on the rest of the parmesan.

Serve warm or at room temperature. Refrigerate leftovers. Good reheated too.

You can use the recipe as an appetizer or a brunch entree or even a lunch or light dinner served with a salad.

---

Would you happen to have one for marinated mushrooms? That's the only way I will eat them. lol

:D


Crispy Dijon-Glazed Fish Fillets


• 2 tbsp. reduced-fat mayonnaise

• 2 tbsp. Dijon mustard

• 2 tbsp. vegetable oil

• 3/4c. panko crumbs, Japanese bread crumbs (see Note)

• 1/4tsp. salt

• 1/4tsp. black pepper

• 1 tbsp. finely minced fresh parsley, optional (see Note)

• 4 tilapia fillets (each 6 to 8 oz.), or similar mild white fish fillets

• 4 lemon slices, optional garnish

In a small bowl, mix together the mayonnaise and mustard. Set aside. Begin heating the oil in an extra-deep, 12-inch nonstick skillet over medium heat.

Place the panko crumbs, salt, pepper and parsley (if using) on a large plate, and stir to mix well. Spread a thin coating of the mayonnaise mixture over both sides of each fish fillet, using about 1 tablespoon total for each fillet. Place the fillets on the plate one at a time, pressing the fillets into the crumb mixture and turning over to coat the fish well on both sides. (Press additional crumbs into any bare areas.) Discard any crumbs that may be left over.

Place the coated fillets in the hot oil. Cook until the fish is lightly browned on the first side, about 3 to 4 minutes. Turn and cook until the fish is light brown on the second side and opaque throughout, about 3 to 4 minutes more.

Place the fillets on serving plates, and garnish each with a lemon slice

Note: If you can't get your hands on panko crumbs immediately, you can substitute an equal amount of regular bread crumbs. Finely minced fresh cilantro, basil, thyme or tarragon can also be used instead of parsley

:D

Quote:

---

Originally Posted by Patchouli

Would you happen to have one for marinated mushrooms? That's the only way I will eat them. lol

---

:D


CITRUS MARINATED MUSHROOMS

1 lb Fresh medium mushrooms stems removed
1 cup Olive oil
Grated zest of 1 medium orange
Grated zest of 1 medium lemon
1/2 cup Fresh orange juice
1/2 cup Fresh lemon juice
2 lg Garlic cloves, very finely chopped
2 tsp Salt
2 tsp Mustard seed
2 tsp Finely chopped cilantro leaves
1/2 tsp Cayenne
1/2 tsp Freshly ground black pepper

Place mushrooms, oil, zests and juices in a non
reactive saucepan over high heat. Bring just to a
boil and remove from heat. Transfer mixture to a
glass jar or bowl, and stir in garlic, salt, mustard
seed, oregano,cilantro, cayenne, and pepper. Allow to
cool completely, then cover and refrigerate, stirring
occasionally, for at least 24 hours before serving.
Drain mushrooms and serve.

:p

Marinated Mushrooms


6 tablespoons olive oil
1/4 cup tablespoons red wine vinegar
1 teaspoon black pepper
2 teaspoons salt
2 medium cloves garlic, minced
1 red bell pepper, finely chopped
1 1/2 teaspoons dried basil
4 to 6 green onions, thinly sliced
2 cans or jars (16 ounces total) whole mushrooms, drained

Whisk together olive oil, red wine vinegar, pepper, salt, and garlic. Stir in chopped bell pepper and basil. Add sliced green onions and drained mushrooms. Let mushrooms marinate in refrigerator for at least 6 hours before serving.

:D

Marinated Mushrooms


2 jars (1 pint each) whole mushrooms
3/4 cup tarragon vinegar
1/2 cup salad oil
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
1 dash black pepper
2 tsp. water
1 to 2 dashes Tabasco
1 lg. onion, cut in rings

Mix all ingredients. Add mushrooms and onions to vinaigrette. Best if marinated overnight

:p

Marinated Mushrooms


1 pound small mushrooms
1/4 cup wine vinegar
2 teaspoons salt
1/4 cup water
1 bay leaf
6 peppercorns
4 whole cloves
1 1-inch piece of cinnamon stick
1/2 teaspoon snipped dill

Clean mushrooms and cut off the ends of the stems. In a saucepan, bring vinegar, salt, water and mushrooms just to a boil. Immediately lower the heat so that the mixture simmers. Skim off froth, if there is any. Add the remaining ingredients. Simmer and stir frequently for 20 to 25 minutes or until the mushrooms settle to the bottom of the saucepan. Pour mushrooms and marinade into sterilized jars and seal them closed. Store in the refrigerator.

:D


Spicy Marinated Mushrooms


1 1/2 pounds small button mushrooms, cleaned and bottom of stem removed
3 1 ounce envelopes OF Italian dressing mix
6 tablespoons red wine vinegar
6 tablespoons white wine vinegar
2 cups water
1 1/2 teaspoons Tabasco sauce or other liquid hot pepper sauce
4 small sprigs fresh rosemary

Place mushrooms in a large covered container.
In a jar, combine dressing mix, vinegars, and 1/2 cup of the water. Shake well.
Add remaining 1 1/2 cups water and Tabasco. Shake well and pour over mushrooms. Stir to evenly coat. Add rosemary sprigs, cover, and refrigerate overnight, stirring occasionally.
To serve, transfer mushrooms and some of their marinade to a serving dish.


:D

Quote:

---

Originally Posted by the fugative

:D


CITRUS MARINATED MUSHROOMS

1 lb Fresh medium mushrooms stems removed
1 cup Olive oil
Grated zest of 1 medium orange
Grated zest of 1 medium lemon
1/2 cup Fresh orange juice
1/2 cup Fresh lemon juice
2 lg Garlic cloves, very finely chopped
2 tsp Salt
2 tsp Mustard seed
2 tsp Finely chopped cilantro leaves
1/2 tsp Cayenne
1/2 tsp Freshly ground black pepper

Place mushrooms, oil, zests and juices in a non
reactive saucepan over high heat. Bring just to a
boil and remove from heat. Transfer mixture to a
glass jar or bowl, and stir in garlic, salt, mustard
seed, oregano,cilantro, cayenne, and pepper. Allow to
cool completely, then cover and refrigerate, stirring
occasionally, for at least 24 hours before serving.
Drain mushrooms and serve.

:p

Marinated Mushrooms


6 tablespoons olive oil
1/4 cup tablespoons red wine vinegar
1 teaspoon black pepper
2 teaspoons salt
2 medium cloves garlic, minced
1 red bell pepper, finely chopped
1 1/2 teaspoons dried basil
4 to 6 green onions, thinly sliced
2 cans or jars (16 ounces total) whole mushrooms, drained

Whisk together olive oil, red wine vinegar, pepper, salt, and garlic. Stir in chopped bell pepper and basil. Add sliced green onions and drained mushrooms. Let mushrooms marinate in refrigerator for at least 6 hours before serving.

:D

Marinated Mushrooms


2 jars (1 pint each) whole mushrooms
3/4 cup tarragon vinegar
1/2 cup salad oil
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
1 dash black pepper
2 tsp. water
1 to 2 dashes Tabasco
1 lg. onion, cut in rings

Mix all ingredients. Add mushrooms and onions to vinaigrette. Best if marinated overnight

:p

Marinated Mushrooms


1 pound small mushrooms
1/4 cup wine vinegar
2 teaspoons salt
1/4 cup water
1 bay leaf
6 peppercorns
4 whole cloves
1 1-inch piece of cinnamon stick
1/2 teaspoon snipped dill

Clean mushrooms and cut off the ends of the stems. In a saucepan, bring vinegar, salt, water and mushrooms just to a boil. Immediately lower the heat so that the mixture simmers. Skim off froth, if there is any. Add the remaining ingredients. Simmer and stir frequently for 20 to 25 minutes or until the mushrooms settle to the bottom of the saucepan. Pour mushrooms and marinade into sterilized jars and seal them closed. Store in the refrigerator.

:D


Spicy Marinated Mushrooms


1 1/2 pounds small button mushrooms, cleaned and bottom of stem removed
3 1 ounce envelopes OF Italian dressing mix
6 tablespoons red wine vinegar
6 tablespoons white wine vinegar
2 cups water
1 1/2 teaspoons Tabasco sauce or other liquid hot pepper sauce
4 small sprigs fresh rosemary

Place mushrooms in a large covered container.
In a jar, combine dressing mix, vinegars, and 1/2 cup of the water. Shake well.
Add remaining 1 1/2 cups water and Tabasco. Shake well and pour over mushrooms. Stir to evenly coat. Add rosemary sprigs, cover, and refrigerate overnight, stirring occasionally.
To serve, transfer mushrooms and some of their marinade to a serving dish.


:D

---

Thank you so much fugative. I appreciate you posting these. :)

:D
Tomato's


Heirloom Tomato's are those forgotten but vastly superior distant relations of the bland, fire-engine-red supermarket staple, the tough, flavorless imposter that heaps shame upon the tomato's good name.

There's a blazing pink-orange sunset (Jaune Flamme) and a two-tone mix of rain-slicker yellow and avocado not unlike a 1970s shag carpet (Green Zebra). Then there's a festive kiwi (Aunt Ruby's German Green), a purplish beet red with streaks of forest green (Black Krim) and just about everything in between. In the reds alone there are 18 varieties, each a tone or two different from its neighbor. Eye-catching shapes run the gamut, too, from ping-pong balls, pears and teardrops to banana peppers and softballs.

Flavors are similarly varied, although all revel in the tomato's unbeatable embodiment of summer sunshine. Kellogg's Breakfast, with its he-man flavor and juicy bite, is the foundation for a peerless BLT; heck, you could skip the bacon and lettuce -- and even the Hellmann's -- and you'd still have a first-rate sandwich. Bite-size Orange Sungolds, with their bracing burst of acidity, are like cherry tomato sourball candies. There are orange citrus overtones in the Tangella. Garden Peach, a glowing gold-verging-on-persimmon that appears to be lit from within, sports a nectarine-esque fuzziness, and its creamy flesh and sweetly mellow taste recalls a ripe peach. To those who have never relished the tomatoes savored by prior generations, the experience is a revelation

Heirlooms fell by the agricultural wayside for a reason. Delightful as they are, their principal traits -- brief shelf lives, unruly sizes, unpredictable flavors and fragile, travel-averse skins -- are in diametric opposition to the demands of commodity agriculture. Over the years, these requirements, more suitable to a stereo component than one of Mother Nature's greatest gifts, have transformed the tomato into a standardized shadow of its formerly celebrated self.

The Best Place to find Heirloom Tomatos is at your local Farmers market and there are over 80 varieties (Quite possibly more) Try them they are great>

Here are some recipes


:)




Tomato Salad with Corn and Basil


• 3 tbsp. extra-virgin olive oil

• 1 tbsp. white wine vinegar

• 1 shallot, minced

• Salt and freshly ground pepper to taste

• 1 lb. mixed heirloom tomatoes, in different colors and sizes

• 1/2c. fresh corn kernels

• 12 fresh basil leaves

In a small bowl, whisk together olive oil, white wine vinegar and shallot. Season with salt and pepper and set aside 15 minutes for flavors to blend.

Core large tomatoes. Halve through stem end, lay cut side down and slice thinly. Halve cherry tomatoes. Arrange tomatoes on a large serving platter, interspersing different colors and putting cherry tomatoes on top. Sprinkle corn kernels over tomatoes. Tear basil leaves in small pieces and scatter over all.

:D

Tomatoes With Herbs, Pine Nuts and Tapenade Toast Points


For tapenade:

• 1 c. pitted, rinsed Nicoise olives

• 2 tbsp. fresh orange juice

• 11/2 tbsp. grated orange peel

• 1 tbsp. whole almonds, toasted and lightly chopped

• 1 tbsp. olive oil

• 1 clove garlic, chopped

For topping:

• 2 lb. assorted heirloom tomatoes

• 6 white or whole-wheat bread slices, crusts removed

• Extra-virgin olive oil

• Balsamic or red wine vinegar

• Sea salt and freshly ground black pepper

• 2 tbsp. chopped assorted fresh herbs

• 2 tbsp. pine nuts, toasted

In the bowl of a food processor fitted with a chopping blade, combine olives, orange juice, orange peel, almonds, 1 tablespoon olive oil and garlic and pulse until coarsely chopped. Reserve.

Cut larger tomatoes into slices, removing stem ends, and cut smaller tomatoes into wedges (if using cherry tomatoes, leave whole). Divide tomatoes among 6 salad plates. Cut bread slices diagonally in half and toast. Spread tapenade evenly over toast points in a thin layer, covering to edges. Season tomatoes with oil and vinegar and season with salt and pepper to taste, then sprinkle with herbs and pine nuts. Place 2 toast points on each salad plate and serve immediately

Note: To toast pine nuts, preheat oven to 350 degrees, spread on an ungreased baking sheet and toast until they are aromatic, 6 to 8 minutes

:D


Tomato Fettuccine


• 2/3c. olive oil, divided

• 6 shallots, thinly sliced

• 4 cloves garlic, thinly sliced

• 4 lb. red, yellow and green heirloom tomatoes, seeded and coarsely chopped (about 61/2c.)

• 1/2c. packed thinly sliced fresh basil

• 2 tbsp. chopped fresh oregano

• Salt and freshly ground pepper to taste

• 12 oz. fettuccine

• 2 oz. shaved Parmesan cheese

In a large skillet over medium-high heat, warm1/3c. olive oil. Add shallots and sauté 5 minutes. Add garlic, sauté 2 minutes. Reduce heat to medium and add tomatoes, basil and oregano. Stir until tomatoes are heated through, about 2 minutes. Remove from heat and season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain and transfer pasta to a serving bowl.

Top with tomato mixture, drizzle with1/3cup olive oil and sprinkle with Parmesan; serve.

:D


Panini of Heirloom Tomatoes


• 1/8c. fresh basil

• 1/2c. mascarpone cheese

• Salt and freshly ground black pepper

• 12 pieces pancetta, cut into 1/8-inch-thick slices
(Bacon will work as a sub)

• 8 slices focaccia or other firm flavorful bread

• 2 to 3 tbsp. extra-virgin olive oil

• 1 bunch arugula

• 4 heirloom tomatoes, cut into 1/2-inch-thick slices

In bowl of a food processor, pulse basil for 5 seconds. Add mascarpone, season with salt and pepper to taste and process a few seconds longer, just until mixed. Reserve.

Preheat oven to 375 degrees. Place pancetta slices on a baking sheet and bake for about 12 minutes, or until pancetta is crisp and golden brown on both sides. Drain pancetta on paper towels. Toast bread either on a grill or in an oven, brushing it with olive oil if you wish. Spread a small amount of mascarpone on top of half of a slice of bread and place some arugula on it. On bottom half of bread, place tomatoes and crispy pancetta, then season with salt and pepper. Top with other half slice of bread. Repeat process with other sandwiches and serve immediately

:D


Yellow Tomato Gazpacho with Avocado-Tomato Salsa


For gazpacho:

• 6 ripe Yellow Taxi tomatoes or other yellow heirloom tomatoes

• 2 cloves garlic, peeled

• 1 English or regular waxy cucumber, peeled, seeded and cut into large pieces

• 1 yellow pepper, seeded and cut into large pieces

• 1 red onion, cut into large pieces

• 1/2small hot red chile, seeded and cut into large pieces

• 1/4c. red wine vinegar

• 1/3c. extra-virgin olive oil

• Kosher salt and freshly ground pepper, to taste

• 4 red cherry tomatoes, cut in half, for garnish

• 4 yellow cherry tomatoes, cut in half, for garnish

For salsa:

• 2 avocados, preferably Haas, peeled and seeded, flesh cut into small dice

• 1 small hot red chile, seeded, cut into small dice

• 1 small red onion, cut into small dice

• 1 red heirloom slicing tomato, peeled, seeded and diced

• 1 tbsp. fresh cilantro, finely chopped

• Juice of 1 lime

• 1/4c. extra-virgin olive oil

• Kosher salt and freshly ground black pepper, to taste

To prepare gazpacho: In a blender, combine Yellow Taxi tomatoes, garlic, cucumber, yellow pepper, red onion, chile, vinegar and olive oil and purée until smooth (you may need to work in small batches). Strain mixture through a fine-mesh strainer into a large bowl, pressing solids with a wooden spoon in order to extract as much liquid as possible. Season with salt and pepper and refrigerate at least 2 hours or overnight.

To prepare salsa: In a large stainless steel bowl, combine avocados, chile, onion, tomato, cilantro, lime juice and olive oil. Season with salt and pepper to taste. Cover and refrigerate at least 20 minutes or overnight.

To serve: Evenly divide salsa into 4 chilled soup bowls. Ladle gazpacho around salsa and garnish with red and yellow cherry tomato halves and serve

Note: Yellow Taxi tomatoes are low-acid, meaty, sweet heirloom slicing tomatoes, with a lemon-yellow skin. This dish is best made a day in advance; the flavors become more complex after they are given a day of rest in the refrigerator

:D

:D


SESAME CHICKEN SALAD


2 boneless chicken breast halves, cooked and cubed

1 cup mayonnaise

1 tablespoon sesame oil

1 tablespoon white sugar

1/8 teaspoon ground ginger

1 head Napa cabbage

2 green onions, chopped

1 tablespoon sesame seeds, toasted (see cook's note)

1 carrot, shredded

½ cup crispy fried rice noodles, for garnish

Cook's note: To toast sesame seeds, spread in a dry frying pan and place over high heat, stirring constantly until just golden brown.

Several hours before serving, make the dressing by combining the mayonnaise, sesame oil, sugar and ginger. Cover and refrigerate. Thinly slice the cabbage and place in a large bowl along with the cubed chicken. Add the green onions, toasted sesame seeds and shredded carrot. Mix in the dressing and toss. Divide salad onto serving plates and top with additional green onion and crispy rice noodles

:D


SWEET AND SOUR CHICKEN SALAD



2/3 cup sour cream

6 tablespoons mayonnaise

2 tablespoons white vinegar

3 tablespoons apricot jam

3 green onions, chopped finely

6 fresh apricots, pitted and diced

1 cup chopped celery

4 boneless, cold, cooked chicken breasts, diced

½ teaspoon salt, or to taste

pepper to taste

lettuce leaves (you can use romaine, iceberg, leaf or some combination)

In a large bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onions, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves


:D



SANTA FE CHICKEN SALAD



4 skinless, boneless chicken breasts

½ cup mayonnaise

½ cup Italian-style salad dressing

1 head iceberg lettuce

1 head romaine lettuce

2 bunches green onions, chopped

1 large tomato, chopped

1½ cups shredded cheddar and Monterey Jack cheese, mixed

5 (10-inch) flour tortillas

½ cup ranch salad dressing

½ cup salsa

In a baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator. The next day, chop, wash and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the green onions and tomato among the plates. Sprinkle the top of each salad with shredded cheese.

Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into "matchsticks." Place on a cookie sheet and put under broiler until golden brown, watching constantly and tossing occasionally for even toasting. Cool. Cut the chicken into strips and divide among plates. Top with tortilla crispies.

To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.

:D

:D


TUNA SAUCE FOR PASTA


The recipe makes enough to sauce up to 1½ pounds of dried pasta.



Makes about 2 cups

3/4 cup extra-virgin olive oil

1 teaspoon minced garlic

1 can (6½ ounces) tuna packed in oil (Olive oil packed if you can find it)

1 egg yolk

4 to 6 anchovy fillets, rinsed

3 tablespoons fresh lemon juice

1/3 cup heavy cream

¼ cup chicken stock

3 tablespoon drained and chopped capers

1/3 cup minced fresh flat-leaf parsley

Salt and freshly ground pepper, preferably white

In blender or food processor, combine olive oil, garlic, tuna, egg yolk, anchovies and lemon juice. Process briefly to puree. Transfer to small mixing bowl. Gradually stir in cream and stock until sauce is thick enough to coat back of spoon. Stir in capers and parsley. Taste. Season with salt and pepper, if necessary.

If you're concerned about eating or serving a raw egg yolk, substitute one that has been coddled or even hard-cooked


This is the best tuna noodle casserole you'll ever eat


:D

:D


BAKED MUSTARD-HERB CHICKEN LEGS



4 leg-thigh chicken pieces, cut in 2, or 8 thighs

1½ cups coarse fresh bread crumbs

2 teaspoons minced garlic

2 tablespoons chopped parsley

1 teaspoon chopped fresh tarragon or other herb

Salt and pepper to taste

6 tablespoons Dijon mustard

Heat oven to 400 degrees. Trim excess skin and fat from chicken. On plate or wax paper, combine bread crumbs, garlic, parsley, tarragon and salt and pepper. Using pastry brush, paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture. Gently place chicken in roasting pan. Bake for 30 to 40 minutes or until completely cooked


:D


SPICY ROASTED CHICKEN THIGHS


8 chicken thighs, with skin, pierced all over with small knife

5 cloves garlic, peeled

1 (2-inch) piece fresh ginger root, peeled

1 small jalapeno pepper, seeded, or cayenne to taste

Juice and zest of 1 whole lemon

2 tablespoons tomato paste

½ teaspoon salt or to taste

1 teaspoon cumin powder

1 teaspoon coriander seeds or ground coriander

To make rub: Heat oven to 400 degrees. Put chicken thighs in bowl. Mince garlic, ginger and pepper. In small food processor, combine garlic mixture with lemon juice, lemon zest, tomato paste, salt, cumin powder and coriander seeds. Grind to a paste. (Note: It is OK if coriander seeds are not fully pulverized. They will add a little crunch.).

To roast chicken: Rub mixture thoroughly into chicken. (Note: At this point, you can cover and refrigerate for up to 1 day.) Put thighs, skin side up, in roasting pan. Roast for 25 to 35 minutes or until done.

:D


SAUTEED CHICKEN WITH GREEN OLIVES AND WHITE WINE


3 tablespoons extra virgin olive oil

4 leg-thigh pieces chicken, cut in 2, or 8 thighs

Salt and freshly ground black pepper

2 cups white wine

1 cup cracked green olives

1 lemon, thinly sliced, seeds removed

½ cup broken walnut pieces

¼ cup coarsely chopped parsley leaves, for garnish.

To brown chicken: Put oil in deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down. Brown well, rotating and turning pieces as necessary, for 10 to 15 minutes. Season with salt and pepper.

To make sauce: With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously for 10 to 15 minutes. When chicken is almost done, place sliced lemon on it. Cook for 2 to 3 minutes more. To serve chicken: Arrange chicken and lemon on platter. Add walnuts to sauce. Taste and adjust seasoning. Spoon sauce over chicken. Sprinkle with parsley. Serve



:D



CHICKEN KEBAB, TURKISH STYLE


2 large onions, peeled

2 tablespoons extra virgin olive oil

Juice of a lemon

1 tablespoon minced garlic

Salt and pepper to taste

3 bay leaves, crumbled

1 tablespoon fresh marjoram or oregano leaves, or 1 teaspoon dried oregano

1½ pounds boneless chicken thighs or legs, cut into 1½-inch chunks

Lemon wedges or ground sumac (available in Middle Eastern stores)

To prepare grill: Start charcoal or wood fire or heat gas grill. Fire should be moderately hot and rack about 4 inches from heat source.

To marinate chicken: Mince 1 onion. In large bowl, combine onion, oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram. Taste. Adjust seasoning. Add chicken. Marinate for a few minutes or overnight in refrigerator.

To make kebabs: If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion into quarters. Separate onion into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.

To grill kebabs: Grill, turning as each side browns and brushing with remaining marinade, for about 12 to 15 minutes or until chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.

:D