Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 96

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



































































1 T. Annatto Oil or 1 T. olive oil + 1/4 t. Ancho Chili Powder

1 small red onion, finely chopped

4 scallions, finely chopped

4 rocotillo chile peppers, seeded and chopped or 1/4 red bell pepper, chopped

1 Serrano seeded and chopped

1 t. hot pepper flakes

2 cloves garlic, minced

1 tomato, peeled, seeded and chopped (I use two romas)

1 t. red wine vinegar

2-1/4 cups Fish stock of 1-3/4 bottled clam broth + 1/2 cup water (I use all clam broth)

1 pound large shrimp, peeled and deveined (shells reserved)

1-1/2 cups long-grain white rice (I use Basmati rice)

Salt and ground black pepper

Heat the annatto oil or olive oil and ancho chili powder in a large skillet over medium heat. for 2 to 3 minutes. Add the onions, scallions, chile peppers or bell peppers, Serrano, and garlic. Cook for 5 minutes, or until the onions are soft but not brown. Increase the heat to high. Stir in the tomatoes and vinegar. Cook for 3 minutes, or until most of the tomato juices have evaporated.


Meanwhile, pour the fish stock or clam broth and water into a large saucepan. Add the shrimp shells and simmer over medium heat for 10 minutes. While the stock is simmering, add the rice to the tomato mixture. Cook over medium heat for 2 to 3 minutes, or until the rice is shiny. Increase the heat to high and strain the fish stock into the pan. Season with salt and black pepper. Bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Stir in the shrimp, cover, and cook for 10 minutes, or until the rice is moist but not soupy and the shrimp turn pink. If the rice is too moist, remove the cover for the last 5 minutes of cooking. Season with more salt and pepper if desired.


Serves 4


*If using Basmati rice (flavor is delicious, use 1 cup rice to 2 cups broth, cook no longer than 12 minutes on low heat).




3/4 cup rice

2/3 cup sugar

1 tsp. vanilla

4 cups milk

1 cup rich cream

1/4 tsp. salt



Scald milk.

Put the rice into a deep baking dish, cover with the hot milk, and bake in a moderate oven for 3 hours, or until the rice is soft. Stir occasionally during first hour to prevent sticking. If necessary, add more hot milk. When almost done, add vanilla, sugar, and cream, and finish baking.



1 tablespoon low sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon fresh cilantro -- chopped

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon dark sesame oil

2 carrots -- julienned

1 cup fresh snow peas -- cut diagonally in half

4 green onions -- sliced

1 clove garlic -- minced

3 cups cooked rice

1 tablespoon toasted sesame seeds

Combine first 7 ingredients in small bowl; set aside. Heat oil in large skillet over medium-high heat until hot. Add carrots, peas, onions, and garlic; cook and stir 3 to 5 minutes or until carrots are tender-crisp. Add rice and soy sauce mixture. Stir until well blended; heat thoroughly. Sprinkle with sesame seeds. Serve with chicken. serves 6



16 Fat asparagus spears

1 ts Salt

6 tb Butter

2 Eggs; beaten together


16 sm Slices prosciutto

1 tb Cooking oil


Cook asparagus in boiling salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry.

Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for dredging on another. Heat remaining butter and oil in a skillet.

Wrap each asparagus spear in a slice of prosciutto. Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side. Drain on paper towels and serve hot.

NOTE: If there are no fat asparagus, use twice as many skinny ones; cook a few minutes less and roll 2 spears in each slice of prosciutto.



For the dressing:

1/3 cup olive oil

1/2 cup red wine vinegar

1 clove garlic, finely minced

1/2 teaspoon salt

1 tablespoon Dijon mustard

2 1/2 cups cooked long-grain rice

1 6-ounce can tuna, drained

1/2 cup sliced green olives stuffed with pimento

1 red bell pepper, cored, seeded and sliced

1 medium-size cucumber, peeled and chopped

1 tomato, chopped

1/4 cup minced fresh parsley


Whisk together dressing ingredients in a small glass bowl. Pour dressing over the rest of the ingredients, except parsley. Cover and allow to marinate in the refrigerator. Before serving, stir in parsley.



2 tablespoons cooking oil

1 teaspoon minced garlic

1 small onion, cut into 1/2-inch squares

2 green onions, cut into 1-inch pieces

3 small tomatoes, peeled and cut into 1-inch cubes

2 1/2 teaspoons cornstarch dissolved in 2 tablespoons water



2 tablespoons soy sauce

2 tablespoons Chinese rice wine or dry sherry

2 teaspoons cornstarch

3/4 pound flank steak, thinly sliced across the grain




1/4 cup chicken broth

1/4 cup ketchup

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons sesame oil

1 teaspoon chili garlic sauce


Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl.

Place a wok over high heat until hot. Add 1 1/2 tablespoons oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.

Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic, onion, and green onions; stir-fry for 1 minute. Add tomatoes and sauce; bring to a boil. Return meat to wok. Add cornstarch solution and cook, stirring, until sauce boils and thickens.



60ml/4tbsp extra virgin olive oil

1 red onion, peeled and finely chopped

2 medium carrots, peeled and cubed

3 medium potatoes, peeled and cubed

1 small Savoy cabbage, cored and sliced

1 hot Italian sausage, sliced

6 medium ripe tomatoes, skinned and chopped

1 vegetable stock cube

1 celery stalk, chopped

1 packet of macaroni


1. Place the olive oil in a pan and fry the onions with the sausage on a low heat for 2 minutes

2. Add the cabbage, potatoes, carrots and celery until it is all soft

3. Add the tomatoes and the vegetable stock cube. Cover with water and simmer for 30 minutes. Add salt and pepper to taste

4. Boil the macaroni until it is half cooked, drain and add to the vegetables

5. Simmer until the pasta is cooked and serve with grated Parmesan cheese



(fried shrimp)

1 pound large shrimp

1 cup all-purpose flour

1 cup beer

1/2 teaspoon salt

1/2 teaspoon cayenne

1 tablespoon olive oil

Vegetable oil for frying

Salsa para mariscos (recipe follows)


Shell and devein shrimp, leaving tails on. Whisk flour, beer, salt, cayenne and olive oil together until a smooth batter forms. (Note: Batter is best when covered and set aside for about 4 hours.) Heat oil for frying in a skillet or large saute pan. Hold shrimp by tails and dip into batter. Fry until shrimp turn golden brown. Drain on paper towels before serving. Accompany with salsa para mariscos



12 fresh pasta sheets cut into 6" squares


2 lb. fresh asparagus

ground salt

4 tablespoons sweet butter

2 tablespoons olive oil

Salt, freshly ground pepper & nutmeg to taste

3 extra large egg yolks

1/2 cup freshly grated Parmesan cheese


6 tablespoons unsalted butter

1/2 cup flour

1 1/2 cups milk

Salt to taste


4 tablespoons unsalted butter

1/4 cup flour

2 1/2 cups milk

Salt and freshly ground pepper


Prepare pasta sheets by cutting into 6 inch squares (or much smaller if serving as a first course). Bring a large pot of water to boil. Add about 1 tbl. salt. Put a large bowl of cold water with about 2 tbl. of olive oil added next to the pot. When water reaches boiling point, put pasta squares into pot, one by one and cook until al dente, no longer than 2 minutes. Using a slotted spoon transfer each piece of pasta to the bowl of cold water to cool. Dampen a dish towel and spread it out on the table. Remove each piece of pasta from cold water and place it on the damp towel. Allow to rest for about 20 minutes before stuffing. If the need arises to let them rest longer, cover with a second damp towel.


Soak the asparagus in a bowl of cold water for about 20 minutes, then cut them into 1 1/2 inch pieces, discarding the white part. Do not scrape the asparagus. Bring a large pot of cold water to a boil. Add salt to taste, then add the asparagus and boil for 2 minutes. Drain the asparagus in a colander and cool under cold running water.


Heat 4 tbl. of butter and the olive oil in a saucepan over medium heat. When the butter is completely melted, add the asparagus and saute for 10 minutes. Taste for seasonings. Use a slotted spoon to transfer the asparagus to a bowl. Let them cool for about 20 minutes.


Meanwhile, prepare the balsamella for the stuffing with the 6 tbl. of butter, the flour, milk and salt. (Melt butter over low heat, add flour, stir with wooden spoon constantly for 3 minutes or so and then add hot milk, all at once. Stir until it starts to thicken, add salt, cook over low heat for about 10 minutes.) Transfer balsamella to crockery bowl, pressing a piece of buttered wax paper over sauce to eliminate skin. Let stand until cool.


Prepare balsamella for the topping with ingredients and quantities listed following the same directions as above. Transfer this sauce to a second bowl with waxed paper on top. Let cool.


Place egg yolks and Parmesan in the bowl with the cooled sauce for stuffing and mix very well until all ingredients are well incorporated. Add cooled asparagus and mix gently. Preheat the oven to 375 F.


To stuff cannelloni, place each pasta square on a board and spread about 3 heaping tablespoons of the stuffing along one of the edges. Then roll up, starting at the same edge. Repeat with all cannelloni, then place them in one or two well-buttered baking dishes. Pour the balsamella for topping over the cannelonis, sprinkle with Parmesan cheese, and bake for about 20 minutes or until bubbling.


Allow to cool about 10 minutes, then serve.



(Yiu Gwoh Gai)

3 lb Chicken or 2 whole chicken breasts

1/4 lb Raw cashew nuts

20 small Chinese mushrooms (or 1 medium-size can mushrooms)

4 Stalks celery

1/2 c Bamboo shoot tips (water packed in 15 oz-can)

1 Yellow onion, thinly sliced

3 tb Oil, approximately

1/2 ts Salt

1/2 ts Sugar

2 c Chicken stock

1 tb Cornstarch

2 tb Water



3/4 ts Salt

1/2 ts Sugar

1 ts Thin soy sauce

1 tb Oyster sauce

Dash of pepper

1 tb Cornstarch

2 Spring onions, sliced

3 Thin slices ginger root - slivered


2 c Oil for deep-frying


1. Skin and bone chicken. Cut into 2" x 1/2" pieces.


2. Sprinkle the chicken with each of the ingredients listed under "marinade," mix well, then add the green onions and ginger. Marinate for 1 hour.


3. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5 minutes, drain and salt lightly.


4. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and discard stems. If you use canned mushrooms, omit this step.


5. Cut celery into 1 1/2" pieces, then cut each piece lengthwise into strips, julienne style.


6. Cut bamboo shoot tips into thin slices.


7. Peel water chestnuts (using potato peeler) and cut a little off the top and the bottom of each one. Then cut them into thin slices and soak in water to prevent

them from turning dark. (Canned water chestnuts are already peeled.)

8. Heat wok, add 1 t. oil and stir-fry the bamboo tips and water chestnuts together, if you use fresh water chestnuts. (If canned ones are used, stir-fry them separately in 1 teaspoon oil for 1-2 minutes, adding 2 teaspoons sugar.) Set aside.


9. Heat wok, add 1 teaspoon oil and stir-fry mushrooms, celery and yellow onion for 3 minutes, with 1/2 teaspoon salt and 1/2 teaspoon sugar. Set aside.


10. Heat wok, add 2 tablespoons oil and stir-fry marinated chicken for 3 minutes. Add chicken stock, cover and cook for 10 minutes over medium heat.


11. Add vegetables which have been previously set aside and bring to a fast boil.


12. Thicken with a mixture made with the cornstarch and 2 tablespoon cold water. Bring to a boil, cook for 1 minute and turn off the heat.


13. Add cashew nuts, mix thoroughly, and serve.




The Cauliflower Challenge


New York Times News Service


Hold a raw head of cauliflower in your palm. It is heavy. Sniff it. It has almost no discernible fragrance. And it feels a lot like a rubber ball.


Pinch a leaf. It squeaks.


Good food, your memory will tell you, is not heavy or rubbery. It smells good and does not squeak.


But cauliflower's exterior is nothing more than deceit.


Add a dash of heat and it becomes as tender as a string bean. It smells like a sweet young cabbage. It invites the company of toasted butter, herbs, beets -- even anchovies.


More often, what it inspires are a lack of enthusiasm and a tired repertoire. People steam it until it's almost dead. They under-season it. They suffocate it with bad cheese. Or they simply don't cook it at all, dismissing it as boring.


Chefs are not innocent. If it weren't for Jean-Georges Vongerichten, who christened the concept of caramelizing cross sections of cauliflower -- glistening, amber-rimmed trees -- it might never be on menus. (It is now, of course -- Jean-Georges facsimiles abound.)


You'll see the occasional puree or gratin, as well. But mostly, cauliflower is overlooked, treated with less reverence than a hot dog.


Until last week, I ate cauliflower about twice a year. Once at my mother's house: She pickles it with green tomatoes, peppers, celery and carrots and serves it as an hors d'oeuvre. And once when I visit my grandmother, who steams it and showers it with browned butter and a scattering of bread crumbs. I love it both ways and forget it between visits.


I had never cooked it myself, but I figured it was time. So I drained my local market of its supply and set out to find what everyone was missing.


I held a head of cauliflower over my sink and felt utterly unmoved. It offered nothing. It doesn't need much washing, I thought, then laughed. That was not much of a plus.


Then I began cutting and trimming, which is satisfying in the way cutting up old bread for bread crumbs is. You get somewhere. You can be forceful and it heeds.


I began first with my own version of Vongerichten's caramelized cauliflower. I trimmed the stem and leaves, then sliced the large florets as you would a mushroom, so that I got thick, even cross sections. I sauteed the slices in olive oil in a skillet over medium heat. They browned like potato slices and eventually turned limp.


You can also roast them. Toss them in olive oil, salt and pepper and lay them out on a baking sheet. Roast at 375 degrees, and turn them just once to brown the other side. You get nearly the same effect as sauteing.


The edges will darken, softening but not turning mushy. The flavor, however, is striking: sweet and only mildly cabbagy. Its texture is almost starchy, like celery root.


The most common ways of cooking cauliflower -- steaming or blanching -- keep its essential flavors intact. You taste the pepperiness, the cabbage, the minerals. By roasting or sauteing you underline a quality rarely attributed to it: sweetness. Roasting or sauteing also gives cauliflower a chance to absorb oil and seasoning. Cauliflower soaks up flavors much in the way eggplant does. Only it remains firmer.


Roasted cauliflower can be served warm or room temperature. It could be part of an antipasto of roasted vegetables. Or an accompaniment to a roasted chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.


Mine never got quite that far. It was so good that I ate it all, as is.


With the sauteed cauliflower, I made a warm salad by toasting coarse bread crumbs and crushed coriander in a skillet and tossing them with the cauliflower, chopped parsley, anchovy, olives and capers.


Cauliflower is odd in that its subtle flavor would seem to demand gentle treatment, and yet it works well with very strong flavors such as anchovy, olives and garlic. Their juxtaposition seems only to emphasize cauliflower's soft flavor. In southern Italy, cauliflower is tossed with pasta and hot pepper. It is also blanched with other vegetables and dipped into bagna cauda, a warm anchovy sauce.


A friend told me that Alice Waters includes a recipe for cauliflower with anchovy mayonnaise in ``The Chez Panisse Menu Cookbook'' (Random House, 1982). You make a simple lemon mayonnaise and work a paste of anchovies into it. I made a mayonnaise with Meyer lemons, peanut oil, a little olive oil and lots of freshly ground black pepper.


Waters' recipe calls for blanching the cauliflower. Blanching is fine, and it gives you a chance to season the vegetable a little by salting the water. But cauliflower can easily turn soggy. And once it's soggy, it's difficult to get any kind of sauce or dressing to coat it. Steaming, on the other hand, keeps it almost dry; it needs simply a quick roll in a tea towel to absorb any excess water.


I steamed small cauliflower florets, let them cool and then tossed them with some of the mayonnaise, so that it was like a potato salad.


A memory then conveniently resurfaced. A few years ago, a friend in Tuscany served a thick cauliflower soup, then went from bowl to bowl pouring in a swirl of peppery Tuscan olive oil. The olive oil hung in the soup like embedded jewels and flavored each spoonful as it got jiggled around the bowl.


I got out my pot and worked on a soup. As it turned out, a much different soup. I began sauteing cremini mushrooms in the pot before adding the cauliflower. I pureed the soup, added a little cream and served it with a splash of walnut oil at the table, trying to play up the earthiness of the flavors. The aroma of mushrooms came first, followed by the gentle persistence of cauliflower. The walnut oil had a way of filling in the gaps.


Cauliflower works well with nut flavors. In ``American Cookery'' (Little Brown, 1972), James Beard suggests browning butter with black walnuts before pouring them over a steamed head of cauliflower. With black walnuts out of season, I used almonds instead and cut the cauliflower into tiny little trees so that each bite would be more like a bean salad with little, soft pieces of cauliflower, a dose of nut-flavored butter and crunchy slivers of almond.


I also made a cauliflower puree, blanching the florets in water salted so that it tasted like sea water. You can simply drain the cauliflower, put it in a food processor with a little butter and finish the job. (This is a great thing to know -- especially if you ever overcook cauliflower. Voila(gra)! It's puree, and no one will ever know you meant otherwise.) Or you can be rewarded greatly for one or two simple adjustments.


First of all, cauliflower purees almost instantly in a food processor. But if you let the processor go for a few extra minutes, scraping down the sides from time to time, the texture changes significantly. It will go from something smooth like pudding to a mixture that's closer to whipped cream.


To underline its natural sugars, I folded in a little apple, which I had roasted and pureed separately. It tasted almost fruity, but nothing like a dessert. It helped the cauliflower's sweetness emerge without leaving the taste of apple.


By this time, I realized that I had found what I was looking for and was nearing the point of excess. But I had one more head left and a recipe that a friend had sent me. ``Sounds like nothing, but it's delicious,'' her note said. It sounded like a perfect description for cauliflower itself.


So I forged ahead. The recipe was a pasta dish. The cauliflower is cooked down with garlic, a dried red chili, tomatoes, chicken broth and cream. By the end, it, like me, was near exhaustion. It collapsed at the touch of a fork. The recipe, taken from ``The Top One Hundred Pasta Sauces'' (Ten Speed Press, 1987) by Diane Seed, instructs you to crush everything together with a potato masher, just before tossing in cooked penne.


It was wonderful in that mysterious way, leaving me to wonder just what it was that made it so good.



Coarse sea salt

1 egg yolk

1 tablespoon lemon juice, from Meyer lemons, if possible

4 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar

and pestle

Freshly ground pepper (black, red, green, grains of paradise, whatever you like)

3/4 cup peanut oil

1/4 cup extra virgin olive oil

1 1/2 pounds cauliflower, trimmed into walnut-size florets


Fill a large pot with water. Season with coarse sea salt and bring to boil. Meanwhile, in small bowl, combine egg yolk, lemon juice, half the anchovy paste, a large pinch of salt and several turns of pepper mill. Whisk together vigorously.


Gradually add peanut oil, whisking in a few drops at a time. Once it begins to emulsify, you can add oil faster, in a thin stream. Once peanut oil is added, begin whisking in olive oil. Whisk in remaining anchovy paste. Mixture should be highly seasoned, and anchovy should be pungent but not unpleasantly so.


When water comes to a boil, add cauliflower and cook until tender but still slightly crisp, about 3-4 minutes. Drain and run under cold water. Lay out on a dish towel to dry, then transfer to a shallow serving bowl. Pour 1/2 cup mayonnaise on top and toss to coat. Taste and adjust seasoning. Serve, with remaining mayonnaise on the side (or save it for sandwiches).




Smiling Oscar winners say, 'Cheese'


(Published: Wednesday, March 21, 2001)


Annually, the Academy Awards provides a cozy backdrop for a casual and fun evening with friends and family.


They are on TV again this Sunday -- bright lights, stars in tuxedos and elegant gowns. And each will be smiling big, as if saying ...




That's where you come in, with your platter of cheesy nibbles.


These snacks are perfect for casual home entertaining. Both dishes -- chili-pecan biscotti with dry jack cheese and California pepper cheese crisps -- are prepare-ahead recipes that make entertaining easy. Both are featured in "The New American Cheese" by Laura Werlin, a recent book celebrating the rise of American artisan cheesemaking.


Each recipe features a form of the Monterey jack:


Dry jack is an aged form of Jack with a hard texture and mellow, nutty flavor.


Pepper jack is Monterey jack flavored with jalapeno peppers and can range from mild to zesty.


Chili-pecan biscotti with dry Jack cheese is a savory and playful re-interpretation of traditional Italian biscotti.


While biscotti are generally sweet and served for dessert or as a dunking accompaniment to coffee, this slightly softer version takes a savory twist. Laced with the rich flavor of dry jack, a hint of chili and a helping of pecans, it's a crunchy make-ahead appetizer ideal for entertaining.


California pepper jack cheese crisps is another great entertainer. Flaky and delicious, these crisp strips are flavored with zesty pepper jack cheese and a snap to make. Have plenty on hand because they won't last long.


For more serving ideas, go to www.RealCaliforniaCheese.com.




1 pound penne pasta, cooked al dente

2 shallots, peeled and chopped

1 teaspoon vegetable oil

3 fresh California chicken breasts, cooked (or grilled) and julienne sliced

2 1/2 ounces sun-dried tomatoes

3/4 cup heavy cream

2 tablespoons butter

2 tablespoons grated Parmesan cheese

1 teaspoon julienned fresh basil


Cook pasta according to directions; drain and set aside. Sauté shallots in oil for 2 minutes, or until soft. Add cooked chicken and tomatoes; cook over moderate heat for 5 minutes.


Add cream and cook 5 minutes, stirring occasionally. Add remaining ingredients and toss to combine. Serve immediately.



4 sun dried tomatoes

1 cup freshly boiled spinach chopped

1 tsp. lemon zest, grated

2 tsp. butter

2 Tbs. fresh parsley, chopped

4 boneless skinless chicken breast halves

1/2 cup seasoned breadcrumbs


Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes, zest, butter and parsley. Slightly flatten the chicken breasts.

Divide spinach mixture and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in breadcrumbs. Bake chicken for around 35 minutes in an oven at 350F. Remove toothpicks before serving.




1 lb skinless chicken breasts -- about 3

1 cup chopped onion

1 garlic clove -- minced

1/2 tsp ground cu min

1/2 tsp crushed coriander seed

1/4 tsp turmeric

1/8 tsp cayenne pepper

2 Tbsp soy sauce

2 limes


Trim all visible fat from chicken breasts.

Heat a non-stick skillet over medium heat until hot. Away from the heat, coat with cooking spray. Add breasts, onion, and garlic. Saute until breasts are browned, about 8 minutes, turning once. Add seasonings and soy sauce. Reduce heat; cover; cook until chicken is fork tender and no longer pink, about 15-20 minutes.

Cut one lime in quarters; halve the other.


Place chicken on serving dish; top with the sauce from the pan; sprinkle with juice from the halved lime (about 2 Tbsps). Serve with the lime quarters.







8-10 ounces skinless, boneless chicken breasts

1 t salt

1/2 egg white, lightly beaten

2 t cornstarch paste

4 T vegetable oil

6-8 small dried shiitake mushrooms, soaked in hot water

4 ounces canned sliced bamboo shoots

4 ounces snow peas

1 scallion, cut into short sections

few small pieces of fresh ginger

1 t light brown sugar

1 T light soy sauce

1 T Chinese rice wine or dry sherry

few drops of sesame oil.


Cut the chicken into thin slices, each about the size of an oblong postage stamp. Place in a bowl and mix with a pinch of the salt, the egg white and the cornstarch paste.

Heat the oil in a preheated wok, add the chicken and stir-fry over medium heat for about 30 seconds, then remove with a slotted spoon and keep warm.

Add the vegetables and ginger to the wok and stir-fry over high heat for about 1 minute. Add the remaining salt, sugar and chicken. Blend, then add the soy sauce and rice wine or dry sherry. Stir for another minute. Sprinkle with sesame oil and serve.




For the pecans:


2 teaspoons canola oil

1 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3/4 cup pecan halves


For the biscotti:


1/4 cup sun-dried tomatoes (not oil-packed)

1/4 cup butter, at room temperature

1/4 cup sugar

11/4 cups shredded dry jack cheese, divided

2 eggs

11/2 cups flour

1/2 cup yellow cornmeal

2 teaspoon chili powder

11/2 teaspoons baking powder

1 teaspoon salt


To prepare the pecans: Preheat oven to 325 degrees. In small bowl, whisk together all ingredients except pecans. Add nuts; toss well. Spread nuts on baking sheet in one layer. Bake 10 minutes.


Remove from oven; cool completely. Chop pecans; set aside. (The pecans can be made 3 days in advance and kept in an airtight container at room temperature, or frozen up to 1 month.)


To make the biscotti: Increase oven temperature to 375 degrees. In heatproof bowl, pour boiling water over tomatoes to cover; let stand 10 minutes. Drain very, very well and chop finely. Set aside.


In bowl of electric mixer, cream butter and sugar until smooth. Add 1 cup of the cheese, the eggs and mustard; mix well. Add flour, cornmeal, chili powder, baking powder and salt; mix on low speed just until incorporated. Fold in nuts and tomatoes.


Remove dough from mixer. On lightly floured board, shape dough into 2 logs about 3 inches wide and 6 inches long. Round tops slightly. Place them, space apart, on ungreased baking sheet.


Sprinkle tops with the remaining 1/4 cup cheese. Bake 20 minutes, or until logs are brown around the edges and cheese has melted. Remove from oven; let cool 20 minutes.


Place logs on cutting board. Using a serrated knife, cut logs into 1/2-inch-thick slices, slightly on the diagonal. Place slices back onto baking sheet, spaced apart. Bake 10 minutes. Turn slices over and bake 5 more minutes. Place biscotti on cooling rack; allow to cool completely. Store in an airtight container.



3 pounds ground beef

1 medium onion -- chopped

2 1/2 ounces chili seasoning mix

5 ounces egg noodles -- finely chopped

46 ounces tomato juice

31 ounces kidney beans, canned

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1/4 teaspoon ground black pepper

Combine ground beef, onion, and chili seasoning mix in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain off drippings. Add remaining ingredients, mixing well. Cook over low heat 1 hour, stirring occasionally. Yield 12 servings.




This is a big favorite from one of America's full-service restaurant chains and a long-time request from the boards. It's super simple to make in a pinch with canned diced tomatoes and a food processor. Plus you can easily double the recipe by using the larger 28-ounce cans of diced tomatoes, and just doubling all the other ingredients. Use it as a dip for tortilla chips or plop it onto any of your favorite dishes from eggs to taco salads for that extra special chain restaurant zing.


From Top Secret Recipes:


14.5-ounce can diced tomatoes

3 tablespoons canned diced jalapenos

1 tablespoon white vinegar

1 teaspoon salt

1/4 teaspoon cumin

1/4 cup thinly sliced Spanish onion


1. Combine diced tomatoes, jalapenos, vinegar and spices in a food processor. Run food processor on high speed for just a few moments until the tomatoes have been nearly pureed, yet still chunky. The jalapenos should be chopped into visible minced bits. Be careful not to over-process.

2. Pour the mixture into a bowl and add the sliced onion. Stir well, cover and store overnight for the flavors to properly develop.

Makes 1 1/2 cups. www.topsecretrecipes.com




2 pounds pork spareribs, cut into 3-inch lengths

Char siu sauce or hoisin sauce



1/3 cup char siu sauce or hoisin sauce

3 tablespoons Chinese rice wine or dry Sherry

3 tablespons soy sauce

1 tablespoon sesame oil

1 tablespoon minced ginger

2 teaspoons minced garlic

1 teaspoon Chinese five-spice


Cut ribs between every second bone to make serving-size pieces.

Combine marinade ingredients in a bowl. Add spareribs and stir to coat. Cover and refrigerate for 6 hours or up to overnight.

Preheat oven to 400oF. Place ribs on a rack in a foil-lined baking pan; cover loosely with foil. Bake for 30 minutes. Turn ribs over, baste with char siu sauce, and continue baking, loosely covered, until tender, about 30 minutes.

Baste again with char siu sauce. Bake, uncovered, for 6 minutes. Turn spareribs over, baste with char siu sauce, and bake until well glazed, about 6 minutes longer.




3/4 cup sugar

1/4 cup water

1 1/2 cups fresh cranberries

1/2 cup chopped dried apricots

2 tablespoons vinegar

3 tablespoons brown sugar

1 1/3 teaspoons minced fresh ginger.


In heavy saucepan, place 3/4 cup sugar and 1/4 cup water over medium high heat. Cook, stirring until sugar is dissolved; bring to a boil without stirring.


Add 1 1/2 cups fresh cranberries, 1/2 cup chopped dried apricots, 2 tablespoons vinegar, 3 tablespoons brown sugar, and 11/3 teaspoons minced fresh ginger.


Reduce heat to simmer, uncovered, about 5 minutes or until cranberries pop and mixture starts to thicken, stirring occasionally. Remove from heat and cool.




2 (141/2-ounce) cans chicken broth

2 ribs celery, chopped

1 medium head cabbage (3 pounds), chopped

1 medium onion, chopped

1 to 2 carrots, chopped

1/4 cup butter

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

2 cups half-and-half

1 cup milk

2 cups cooked ham, cubed

1/2 teaspoon dried thyme

Chopped fresh parsley, optional


Combine broth, celery, cabbage, onion and carrots in a large saucepan. Bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until vegetables are tender.


Meanwhile, melt butter in a saucepan over medium heat and add flour, salt and pepper. Stir to a smooth paste. Combine the half-and-half and milk and gradually add to the flour mixture, stirring constantly. Cook and stir until thickened and continue cooking 1 minute longer.


Gradually stir into the vegetable mixture. Add the ham and thyme. Heat through. Garnish with parsley, if desired, and serve.





6 large, fresh boneless, skinless chicken breast halves

1 1/2 cups chicken broth

1/2 cup instant polenta meal

1/2 cup grated asiago cheese

1/2 cup half-and-half

1 can (4 ounces) diced green chilis

1/2 teaspoon salt

1/4 teaspoon pepper

Cranberry Apricot Relish (which see)


In heavy saucepan, place chicken broth and bring to a boil over high heat. Gradually stir in polenta, reduce heat to medium and continue whisking to prevent lumping. When thick, remove from heat and let sit 5 minutes.


Empty polenta into mixing bowl and stir in cheese, half-and-half and chilis. Beat, with mixer on high, for about 2 minutes or until creamy; refrigerate about 10 minutes.


Slit pockets in chicken breasts and sprinkle with salt and pepper; stuff pockets very full with polenta. Arrange chicken in roasting pan and place in 375 degree oven for about 30 minutes or until chicken is fork tender.


Arrange chicken on platter and ladle Cranberry Apricot Relish over top. Makes 6 servings.




3 cups cooked and shredded chicken

2 cups shredded Monterey jack Cheese

1 (8-oz.) can diced green chilies

3/4 cup sour cream

1/2 cup sliced green onions

1/2 teaspoon each: ground cumin and salt

1 (2 1/4 oz.) can sliced ripe black olives, drained

8 corn tortillas, warmed

1 (10 oz.) can Rosarita Enchilada Sauce

1/2 cup shredded cheddar cheese


In large bowl, combine chicken 1 1/2 cups Monterey Jack cheese, green chilies, sour cream, green onions, cumin and salt. Add black olives, reserving 1 1/2 tablespoons for garnish; mix well. Place about 1/3 cup chicken mixture down the center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into two lightly greased 9x9x2 inch baking dishes. Pour sauce over enchiladas, dividing evenly between two pans. Bake , covered, at 350 degree F for 30 minutes or until heated through. Sprinkle remaining Monterey Jack cheese and Cheddar cheese over enchiladas. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with remaining black olives. Makes 8 enchiladas



3/4 lb. fresh fettuccine

1 tsp. unsalted butter

1 tsp. olive oil

1 clove garlic, minced

1 lb. fresh spinach, shredded

1 cup double cream

1/4 cup grated Parmesan cheese, more if desired


Cook pasta al dente. Drain well. Melt butter and oil over medium high heat. Saute garlic 2-3 minutes, until soft.

Stir in spinach and cook 1 minute, stirring. Add pasta and cream to spinach mixture. Season with salt and pepper to taste. Raise heat to medium high and cook 3 minutes, until sauce thickens slightly. Stir in cheese and toss gently.




1 whole chicken roaster (4 to 6 pounds)

Season salt and pepper

20 cloves garlic, peeled and crushed

1 fresh lemon, sliced

1 cup water or canned chicken broth


Wash chicken inside and out. Pat dry, leaving slightly moist all over. Sprinkle cavity with season salt and pepper. Stuff cavity with crushed garlic cloves and lemon slices. Lace and truss chicken.


Season outside of bird and place breast down on V-rack in roaster pan. Pour water or broth into pan and roast at 400 degrees for 1 to 11/2 hours, basting every 20 minutes with liquid from pan.


About halfway through cooking period, turn bird and continue roasting until internal temperature measured at thickest part of breast is 180 degrees.


Remove from oven and allow to stand for 10 to 15 minutes. Remove trussing and place on serving platter or cutting board. Remove garlic and lemon. Carve and serve hot.




Nonstick cooking spray

1 tablespoon olive oil

4 cups chopped leeks

2 red bell peppers, washed, cored, diced or roasted red peppers, diced

1 pound mushrooms, cleaned and sliced

1/4 cup chopped fresh basil

1/2 cup shredded fat-free or light mozzarella cheese

1/3 cup grated Parmesan cheese

2 cups light ricotta cheese

1 teaspoon green peppercorns, crushed

3 cups favorite pasta sauce such as one with spicy red peppers

8 ounces no-boil lasagna noodles or enough for 3 layers




2/3 cup Parmesan cheese

1/2 cup fat-free or light shredded mozzarella cheese


Preheat the oven to 350 degrees. Spray a 12-by-8-by-2-inch pan with nonstick cooking spray; set aside.


In a large nonstick skillet, warm the olive oil. Add the leeks and saute until they soften, about 5 minutes. Add the red peppers and saute an additional 3-4 minutes. Add the mushrooms and saute until they wilt and give off their juices, about 3-4 minutes. Stir in the fresh basil and set aside.


Meanwhile, in a medium bowl, combine 1/2 cup mozzarella cheese, 1/3 cup Parmesan cheese, ricotta cheese and crushed green peppercorns. Mix well.


First, spread about 1/2 cup of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sauteed vegetables, 1 cup of the remaining pasta sauce and half of the cheese mixture. Repeat with another layer using 1/2 cup of the remaining sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.


Sprinkle the top with the topping ingredients. Cover with foil and bake for 30-40 minutes or until the vegetables are bubbly and the top cheese layer has melted. During the last 10 minutes of baking, remove the foil.


Remove from oven and allow to sit for 10 to 15 minutes before serving. For a complete meal, serve with crusty Italian bread and a tossed green salad.




Legion of lemon lovers preserves its passion


Mercury News Food Editor

It's Wednesday morning -- do you know how your lemons are doing?


Apparently, many of you do.


After writing in January about my playful experience in making the Moroccan condiment preserved lemons, I was inundated with delightful e-mails and phone calls from a legion of lemon fanatics.


Like some citrus-obsessed cult, we all share one amusing thing: We simply can't take our eyes off our lemons.


Who would have ever thought that a few lemons stuffed with coarse salt and crammed into a big glass jar could cause such a commotion?


But it seems the weeks-long process, in which the lemons exude their juices and turn as soft as marmalade, brings out the kid in all of us.


One woman wrote that she knew she was on the road to obsession when she found herself checking her jar every hour on the hour. Another gentleman wrote that if he happened to wake up in the middle of the night, he'd crawl out of bed just to check his lemons.


Talk about lemon loyalty.


Other folks called to tell me their variations. One woman says her Spanish-Mexican grandmother would wait till the preserved lemons softened, then add fresh crushed garlic and ground black peppercorns. Lavanya Iyengar of San Jose gave her recipe for Indian lemon pickles, which are made in a similar fashion but with the addition of such aromatic spices as turmeric, paprika and fenugreek seeds. And I, ginger lover that I am, came across a recipe by Food Network celeb chef Ming Tsai for preserved lemons made with loads of ginger, Thai bird chiles, and equal parts salt and sugar.


So for those of you who started your preserving in January and now are the proud owners of wonderfully pungent, salty, heavenly lemony lemons, what do you do with them?


I'm guessing you've found an endless number of uses already. And that's the beauty of preserved lemons, the way they add ooomph to so many dishes. Just remember never to add salt to a dish until after you've added the lemons, and tasted the dish.


I love to take spears of asparagus, toss them with fruity extra-virgin olive oil and black pepper, then roast them in the oven with a few whole green onions at 400 degrees for about 8 minutes or so, depending on the thickness of the asparagus. Just before pulling the pan out of the oven, I add some chopped preserved lemon for a dish that just sings of spring.


For an easy salad, take a can of cannellini beans, rinse and drain. Toss in a bowl with some canned tuna. Add some halved kalamata olives, some chopped red or green onions and some chopped preserved lemon. Make a simple vinaigrette of olive oil, red wine vinegar, a bit of Dijon mustard, salt and pepper. Mound some of the white bean-tuna salad on salad greens, then drizzle a bit of the vinaigrette over it all.


Or saute spinach leaves in olive oil with chopped garlic just until wilted. Stir in some preserved lemon for a simple side dish. Or add some canned chopped baby clams and their juices to the spinach mixture for a quick topping for your favorite pasta.


Or stir some preserved lemon into chef Tsai's out-of-this-world polenta, one of the tastiest and least-laborious versions around, exuberant with shallots and ginger.


James Ormsby, chef at Bruno's in San Francisco, likes his preserved lemons mixed into vinaigrettes or in traditional tagines (Moroccan-style stews) of rabbit, duck or lamb that are served at the table with tiny dishes of harissa (Moroccan hot sauce) and preserved lemon.


``I love the taste. I'm just a huge citrus nut,'' Ormsby says. ``I love the saltiness and intensity and slight bitterness. It's just more complex than plain lemon juice.''


Indeed, at the Mission District restaurant, Ormsby goes through two gallons of preserved lemons a month. As a result, he opts for a quicker method of making them.


He uses fragrant Meyer lemons (though other types of lemons will work), cuts them thinly with a meat slicer, then tosses them in a bowl with the same mixture he uses for curing salmon, one that's 60 percent salt and 40 percent sugar. He likes how the sugar helps counteract some of the bitterness of the lemon. Then, he pours the lemon mixture into a glass jar. In a week, they're ready to use.


For those of you who are even more impatient, I've included another method for preserving lemons where you boil the jar in a water bath for 30 minutes. After letting the jar cool, the lemons are ready to use that very day.


Me? Unless it's a dire lemon emergency, I think I'll stick with the purist's method that takes three to six weeks. None of that instant gratification stuff for me. It's like opening presents on Christmas. The wait is half the fun.


After all, it's one thing to make preserved lemons. But it's a whole 'nother thing to be left utterly enchanted by them.




1 bunch cilantro

1 1/2 cups lentils

7 to 8 cups water

4 vegetable bouillon cubes

6 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 potato, peeled and diced

1 carrot, sliced

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon ground cumin

3 tablespoons lemon juice


Chop 1/4 of the cilantro, set aside. Finely chop remaining cilantro and set aside. Sort lentils to remove debris, rinse well, then drain. In 5-quart pan, bring lentils, water and bouillon cubes to a boil over high heat. Reduce heat, cover and simmer for 20 minutes.


Heat oil in a small frying pan over medium-low heat. Add onion and garlic. Cook until soft and golden, about 15-20 minutes. Add larger portion of chopped cilantro ( 3/4 of the original bunch) during the last minutes of cooking. Set aside.


Add potato and carrot to lentil mixture and simmer 15 minutes. Stir in onion mixture and simmer until tender to the bite, about 5 minutes. Stir in salt, pepper, cumin and lemon juice. Top individual servings with remaining chopped cilantro.



For cake:

2 cups flour

1/2 cup sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

3 eggs

1/2 cube ( 1/4 cup) butter, softened

1 cup milk

Juice of 1 medium lime

For lime frosting:

1 pound powdered sugar

1 cube ( 1/2 cup) melted butter

Juice of 1 medium lime


For cake: Preheat oven to 350 degrees. In a large bowl, mix dry ingredients. In a separate bowl, cream eggs and butter. Add lime juice and milk to egg mixture and blend well. Add egg mixture to dry ingredients and beat until well blended. Grease and flour 2 (9-inch) round cake pans. Pour half the batter into each pan. Drop cake pans on the counter until air bubbles pop. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool.


For frosting: Mix all ingredients together until smooth. Remove layers from pans and put frosting on bottom layer as filling. Add top layer and frost top and sides using upward strokes. Decorate with lime flowers and pansies, purchased in the produce section of specialty markets, if you like.




1 (3-4 pound) chicken

6 cups water

1 onion, chopped

2 cloves garlic, chopped

1/2 green pepper, seeded and chopped

1 tomato, chopped

3-4 tablespoons corn oil, divided use

Juice of 1 lime

Zest of 1 lime

Thin slices of lime

1/4 cup fresh cilantro, chopped

4 tortillas, sliced into 1/4- to 1/3-inch strips


Wash chicken and remove giblets. Put chicken and giblets in large soup pot and add 6 cups water. Bring to a boil and cook on medium heat for 1 hour or until chicken comes loose from bones. Set chicken on a plate to cool; skim fat from soup.


Saute onion, garlic, bell pepper and tomato in 1 tablespoon corn oil. Add vegetable mixture to broth. Squeeze juice of 1 lime into soup and add lime zest. Bring soup to a boil and reduce heat to simmer for a few minutes. Remove chicken from bones and add to soup. Dice chicken livers and set in a small bowl. Slice lime very thin. Saute sliced tortillas in corn oil and set on paper towel.

Serve soup hot with sauteed tortilla chips on top. Set small dishes of chopped cilantro, lime slices and chicken livers to be served with soup and warm tortillas



2 pounds Lean Ground Beef

8 ounces Cream Cheese

1 tablespoon Green Pepper -- minced

1/2 cup Sour Cream

1/2 cup Swiss Cheese -- grated

8 ounces Egg Noodles -- (package)

16 ounces Cottage Cheese

1/3 cup Green Onion -- chopped

2 cups Tomato Sauce

In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown ground beef & drain any fat. Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes.

Note: If you will be freezing this casserole for later use, you may want to reduce the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.



Makes 1 quart

10 lemons, washed and scrubbed

1 quart freshly squeezed lemon juice

6 ( 1/8-inch thick) slices fresh ginger

6 Thai bird chilies

1 cup salt

1 cup sugar


Halve lemons width-wise and cut each half into 4 wedges; remove seeds. In a clean, dry, wide-mouth 1-quart canning jar, combine lemons, lemon juice, ginger, chilies, salt and sugar. With a long-handled wooden spoon, stir well. Make sure lemons are covered with liquid and the jar is completely filled; add more juice if necessary. Place jar in refrigerator for 1 week. Shake jar every other day. Among other dishes, Ming Tsai loves adding preserved lemons to meat sandwiches.




5- to 6-pound beef brisket

5 garlic cloves

Salt and freshly ground pepper to taste

5 tablespoons vegetable oil

4 large onions, diced (about 8 cups)

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

1/2 teaspoon ground white pepper

2 bay leaves

1 celery stalk

3 large tomatoes

1 cup water

1 1/2 cups green Moroccan olives, pitted

2-3 preserved lemons, diced

1/4 cup coarsely chopped fresh parsley

1/4 cup coarsely chopped fresh cilantro


Preheat oven to 350 degrees. With a knife, pierce the skin of the brisket in 5 places and insert garlic cloves. Sprinkle with salt and pepper. Heat 2 tablespoons oil in a heavy skillet or roasting pan; add meat, sear on all sides, and remove.


Add 2 more tablespoons oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp. Add turmeric, ginger, white pepper, bay leaves, celery, 1/3 of diced tomatoes, and water to pan. Stir-fry 1-2 minutes; then let cool.


Place brisket in baking pan and surround with cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool, and refrigerate, reserving vegetables. You can prepare this a day ahead of time.


The tomato-onion sauce can be done a day in advance as well: Heat remaining tablespoon of oil in frying pan; add remaining onions and saute until onions are translucent. Then add remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve meat.


When ready to serve, remove any fat that accumulated on brisket as it cooled. Cut against the grain, into slices about 1/4-inch thick. Return slices to baking pan, along with reserved vegetables in which meat was cooked.


Preheat oven to 350 degrees and reheat brisket, covered, for about 30 minutes.


Add to the tomato-onion mixture, olives, preserved lemons, and 2 tablespoons each of the parsley and cilantro, and heat in a small saucepan. Remove brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro.




2 large eggplants, unpeeled (about 2 pounds)

2 tablespoons salt

About 4 tablespoons vegetable oil for frying, divided use

Juice of 1 lemon

4 cloves garlic, peeled and crushed

1 teaspoon ground cumin

1 teaspoon paprika

Dash of hot pepper flakes

2 tablespoons diced preserved lemon

2 tablespoons chopped fresh parsley


Peel the eggplants and cut them into 1/2-inch cubes. Toss them with salt in a colander in the sink and allow to stand for 30 minutes. Rinse well with very cold water, squeeze eggplant gently and pat dry.


In a large frying pan, heat enough oil to coat the bottom of the pan. In 2 batches, stir-fry eggplant until golden on all sides, about 7 minutes per batch, adding more oil as needed. Drain well on paper towels.


Toss eggplant with lemon juice, garlic, cumin, paprika, pepper flakes and preserved lemon in a serving bowl. Let sit in refrigerator for a day to absorb the flavors. Just before serving, sprinkle with the parsley.



16 ounces penne (or similarly shaped pasta)

1 pound chard (green or red)

1 tablespoon mustard (Dijon-style or coarse-grain)

3 tablespoons red-wine vinegar or freshly squeezed lemon juice

3 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper to taste

4 ounces Parmigiano-Reggiano cheese, grated or shaved

4 ounces prosciutto or thinly sliced cured ham, diced

1 cup (4 ounces) coarsely chopped pecans (optional)


Bring a large pot of salted water to a boil and cook the pasta according to package directions.


Meanwhile, wash and dry chard. Slice stalks into 1/4-inch pieces; slice leaves into 1/2-inch pieces. Set both aside, keeping them separate.


In small bowl, combine mustard and vinegar or lemon juice. Set aside.


In large saucepan, heat oil over medium heat. Add garlic and pepper flakes and heat until garlic turns golden. Add chard stems and cook 3 minutes. Add chard leaves, cover and cook, stirring occasionally, until wilted, 4-5 minutes. Season with salt and pepper to taste; remove from heat.


Drain pasta; transfer it to a large bowl. Add the mustard mixture and toss to coat. Add the chard mixture, cheese, prosciutto and pecans, if using, and toss to combine. Serve immediately.




1 fresh peach, peeled, pitted and diced

1 small avocado, peeled, pitted and diced

1 tomato, peeled, seeded and diced

1/4 cup diced jicama

3 tablespoons chopped red onion

2 tablespoons chopped fresh cilantro.


In medium bowl, mix together


In small bowl, whisk together 1/4 teaspoon crushed red pepper flakes, 3 tablespoons fresh lime juice and 2 teaspoons. Pour into peach-avocado mixture, stirring gently.




1/2 pound frozen puff pastry dough, defrosted (see note)

3 ounces pepper jack cheese, such as Sonoma Cheese Factory's Habanero, grated

(or use plain jack cheese, grated and mixed with 1/2 teaspoon red pepper flakes)

Dash of salt

1 to 2 tablespoons milk


Preheat the oven to 400 degrees.


Roll the puff pastry dough into a rectangle measuring 10 by 13 inches. Cut it in half lengthwise. Sprinkle the cheese and salt over one piece of the puff pastry, leaving a 1/2-inch border. Brush the edges of the pastry with the milk.


Place the other piece of puff pastry over the first, matching the edges. Roll gently with a rolling pin, just until the edges closed with your fingers. Cut cross-wise into 1/2-inch strips. Twist each strip several times, and place them on a baking sheet.


Bake for 12 minutes, or until the strips are a deep golden brown. Let cool 5 minutes and serve.


Note: To yield the best flavor and texture for the crisps we recommend using puff pastry made with butter rather than shortening.



4 tablespoons butter

2 cups chopped yellow onion

2 cups peeled, chopped carrot

6 sprigs parsley, chopped

5 cups chicken stock

2 cloves crushed garlic

1 1/2 pounds (3 to 4 cups) peeled, cubed potatoes

1 teaspoon dill

Salt and pepper to taste

2 to 3 cups grated cheddar cheese


In a stock pot, add butter, onion and carrots and let cook 5 minutes, with the cover on. Add parsley, chicken stock, garlic and potatoes. Stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add dill, stir and turn off heat. Let stand 15 minutes.


Use an immersion mixer or pour into a blender to puree soup to desired texture. Add cheese. Continue stirring as the cheese melts in. You may need to use the mixer again after the cheese melts. Can be served warm or cold.



5 tablespoons butter

1/4 cup finely chopped shallots

2 tablespoons finely chopped fresh ginger

1 cup medium-grain polenta or yellow cornmeal

1/4 cup diced preserved lemons, pulp and rinds

4 cups chicken stock or low-sodium canned broth

Salt and freshly ground black pepper to taste


Preheat oven to 325 degrees. Heat a large oven-proof saucepan over medium heat. Add 1 tablespoon butter and swirl to coat the bottom of the pan. Add shallots and ginger, and saute, stirring, until soft, about 6 minutes.


Add polenta, preserved lemon and stock. Season with salt and pepper, stir well, fold in remaining butter and cover tightly with foil. Transfer to oven and bake until liquid is absorbed, 45 minutes to 1 hour. Correct seasonings and serve. This is great with roast chicken or almost any kind of stew or braised meat or poultry.









1 cup all-purpose flour

1 teaspoon baking powder

1/2 cup low-fat milk

2 tablespoons butter

2 large eggs

1 cup sugar

1 teaspoon vanilla extract


Orange syrup:


11/4 cups orange juice

1/4 cup sugar

1/4 cup water

2 tablespoons lemon juice

1 teaspoon coriander seed

1 teaspoon grated orange peel

1/4 cup rum, orange-flavored liqueur or orange juice


Cream filling:


1/4 cup sugar

11/2 teaspoons cornstarch

1 envelope unflavored gelatin

11/2 cups low-fat milk

1 teaspoon grated orange peel

1 large egg

2 tablespoons rum, orange-flavored liqueur or orange juice

1 cup whipping cream




2 packages (7 ounces each) marzipan

Food coloring of your choice


For cake: Lightly butter a 9-inch round cake pan with removable rim. In a bowl, mix flour and baking powder.


In a medium pan over medium heat, warm milk with butter until butter is melted, stirring occasionally.


In another bowl, with a mixer on high speed, whip eggs, sugar and vanilla until foamy. Add flour and milk mixtures. Stir to mix, then beat until well blended. Scrape batter into buttered pan.


Bake in a 350-degree oven until cake edge just begins to pull from pan sides and top springs back when lightly pressed, 20 to 25 minutes. Invert cake onto a rack and turn rounded side up. Cool 20 minutes.


For syrup: In a medium pan over high heat, bring to a boil the orange juice, sugar, water, lemon juice, coriander seed and orange peel. Boil until reduced to 3/4 cup, 10 to 15 minutes. Cool 10 minutes. Pour through a fine strainer into a bowl, discard residue. Add rum, liqueur or orange juice.


For cream filling: In a medium pan, combine sugar, cornstarch, gelatin, low-fat milk and orange peel.


In a small bowl, beat egg. Stir into milk mixture. Whisk over high heat until mixture boils, 3 to 4 minutes.


Immediately nest pan in ice water. Add rum, liqueur or orange juice and stir often until mixture is cool and holds soft mounds when spooned, but is not firm, 6 to 8 minutes.


In a deep bowl, with a mixer on high speed, beat whipping cream until it holds distinct peaks. Fold cooked mixture into cream. Nest bowl in ice water and stir occasionally until mixture holds soft mounds, 3 to 5 minutes.


With a long, serrated knife, slice cake in half horizontally. Place bottom half, cut side up, on a wide plate. Moisten evenly with two-thirds of the orange syrup.


Spoon all the cream filling onto bottom cake half. If it flows over the sides, refrigerate cake for a few minutes until filling is firm enough to stay in place, then scrape it back on top.


Set remaining cake half, cut side down, on filling. Smooth filling into crevices between the layers with a spatula. Cover with a large inverted bowl. Chill 1 hour.


With a skewer, pierce top of cake (not filling) at 1/2-inch intervals. Slowly spoon remaining syrup over cake. Cover cake again and chill.


For covering: Knead marzipan into a single lump, adding food coloring a few drops at a time until color is evenly distributed. Pat into a 1/4- to 1/2-inch thick round, keeping edges smooth.


Roll marzipan between 2 layers of plastic wrap to make a round 14 to 15 inches wide, pressing cracking edges together as you go.


Remove top plastic wrap. Supporting marzipan with bottom piece of wrap, invert it over cake, center, lay it on cake and peel off wrap.


Gently press marzipan neatly against sides of cake and plate rim around cake. Trim marzipan flush with cake base on plate. Shape scraps into decorations for top of cake. Serve or cover and chill.



Yields 3 pickled lemons

3 lemons, washed and scrubbed

3 tablespoons kosher salt

3 tablespoons white vinegar

3 cups spring water


Make a slit in each of the lemons halfway through the middle and stuff each with 1 tablespoon salt. Place lemons in a sterilized wide-mouthed pint jar. Add vinegar and water, leaving 1 inch at the top. Close.


Place jar in a large pot filled with enough water to reach the neck of the jar. Bring water in the pot and water in the jar to a boil; reduce heat and simmer 30 minutes. Remove bottle from water, dry, cool, and use lemons immediately.




3 cups zucchini, cut into 1-inch pieces

3 cups eggplant, cut into 1-inch pieces

1 medium sweet onion, peeled, diced into 1-inch pieces

3 cups freshly sliced mushrooms

2 cups red bell pepper, cut into 1-inch pieces

1/4 cup freshly chopped basil

1 tablespoon fresh thyme leaves or 1 teaspoon dried

3 tablespoons olive or walnut oil

2 tablespoons balsamic or sherry vinegar

6 medium red ripe tomatoes, washed, cored and left whole

12 ounces rigatoni, cooked according to package directions

1/4 cup walnuts, toasted and chopped

Salt and freshly ground pepper to taste

2 cups tomato sauce or favorite pasta sauce, optional

3/4 cup crumbled feta cheese


Preheat the oven to 400 degrees. Line a large shallow sheet pan or jelly roll pan with parchment paper or use a nonstick pan.


In a large bowl, combine the zucchini, eggplant, onion, mushrooms, red pepper, basil and thyme. Sprinkle with the olive oil and balsamic vinegar and toss well to coat the vegetables. Spread vegetables out on the prepared pan. Place the tomatoes on a separate pan.


Bake the vegetables and tomatoes for 30-40 minutes, turning vegetables every 10 minutes or so to promote even cooking. After 30 minutes, cut through the tomatoes with a sharp knife and fork to chop them up and them to the pan with the other vegetables.


Meanwhile, drain the cooked pasta and transfer to a warm serving dish. Toss with the roasted vegetables and walnuts. Serve garnished with crumbled feta cheese. If you'd like more sauce, add the 2 cups tomato sauce or pasta sauce.





1-1/2 pounds carrots, peeled (use the baby carrots)

2 T. olive oil

Salt and freshly ground pepper

Dash of Red Pepper Flakes

2 Jalapenos, minced (more depending how hot you like it)

1 Serrano (optional)(minced)

1 T. ground cumin

1 small sweet onion, chopped

2 T. chopped cilantro


Preheat oven to 400 degrees. Toss the carrots with the oil, then season with salt and pepper. Put them in a roomy baking dish or roasting pan with the peppers, onion and cumin and chopped. Add 2 T. water, cover tightly with foil or lid, and bake until tender, 25 to 45 minutes (depending on the size of the carrot). Check to see if they need more moisture and give the pan a shake. Toward the end, remove the foil and continue roasting until the liquid is reduced and the carrots are browned. Serve garnished with cilantro and lime slices.




1 pound sirloin steak (or pork or chicken, whichever you prefer)

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

4 ounces small mushrooms, quartered

1 large green bell pepper, seeded and cut into strips

4 scallions, chopped diagonally

boiled rice, to serve




2 teaspoons cornstarch

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon lemon juice

1 tablespoon soy sauce

few drops of Tabasco sauce

1-inch piece fresh ginger, grated

1 garlic clove, crushed

Trim the steak and cut into thin strips about 1/2 x 2 inch.

Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the steak strips, cover and leave in a cool place for 3-4 hours.

Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.

Heat the sesame and vegetable oils in the wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green pepper, and stir-fry for 2-3 minutes. Add the scallions and stir-fry 1 minute more.

Return the steak to the wok or frying pan, together with the reserved marinade, and stir-fry over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.




2 tablespoons sesame oil

2 tablespoons rice wine vinegar

2 cloves crushed garlic

2 tsp. soy sauce

1/2 teaspoon crushed red pepper

1/2 teaspoon grated orange peel

4 tablespoons diced water chestnuts

4 tablespoons diced red bell pepper

4 tablespoons diced carrot

4 tablespoons diced celery

2 tablespoons chopped cilantro

2 small green onions, chopped


Mix all together in medium bowl.




4 large potatoes, peeled, cut into 1/4-inch thick slices

Cold water

1 tablespoon butter, cut into pieces

1/2 cup milk

Salt to taste

2 tablespoons olive oil

6 large garlic cloves, minced

1/4 to 1/2 cup water

1 large leek (white part only), roughly chopped

2 large red or yellow sweet peppers, washed, cored, roughly chopped

2 cups fresh broccoli, cleaned, roughly chopped

1 can (8 ounces) cooked garbanzo or soy beans

1/4 cup grated Romano cheese

Salt and pepper to taste

1/2 cup grated cheddar cheese


Place the potatoes in large pot. Add cold water to cover by 1 inch.


Bring to a boil over medium heat, then reduce the heat to medium and cook until potatoes are tender, about 20 minutes.


Drain and place the potatoes in a large bowl. Add the butter, milk and salt. Mash the potatoes to desired consistency; set aside.


In a large skillet, heat the olive oil over medium heat. Add the garlic and saute until soft, 1-2 minutes. Add the water and leeks, sauteing until the leeks begin to soften. Add the peppers, broccoli and garbanzo beans, continuing to saute until broccoli just begins to turn a brighter green. Don't overcook; 2 to 3 minutes should be enough. Remove from the heat, add the Romano cheese, mix well and season with salt and pepper to taste.


Turn on the broiler.


Place the vegetable mixture in a 2 quart broiler-safe casserole dish. Spoon the mashed potato mixture over the top of the vegetables to form a layer at least 2 inches thick. Sprinkle with cheddar cheese.


Place on lower rack of oven and broil until cheese melts and begins to bubble, 5-10 minutes. Remove from the oven and cut and serve with a spatula.


Cook's note: Season the vegetable mixture to your taste and substitute your favorite vegetables if desired.








12 oz. shrimp (peeled)

4 oz. cashew nuts

2 scallions diced (white part only).

Using 2 T heated cooking oil, stir fry the shrimp and the scallion for 1 min. Add cashew nuts.


Add sauce

1t salt

2t cooking wine

1t white pepper

1/2 t sugar

2t water

1t cornstarch

Mix sauce well, add, and stir fry for 30 sec. Remove and serve.



1 flank steak (about 1 1/2 pounds)

1 tablespoon dry mustard

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1/4 cup soy sauce

Juice of 2 large limes

1/4 cup red wine (burgundy or cabernet sauvignon)

2 tablespoons Worcestershire sauce

1/2 teaspoon seasoned salt

1/2 teaspoon garlic salt

Generous amount of fresh ground pepper

4 large cloves garlic, chopped


Rinse flank steak with water, dry and put in a large dish. In a bowl, mix dry mustard with red wine vinegar and whisk well. Add other ingredients and mix well. Pour marinade over meat, cover, and refrigerate, basting and turning often. Or place meat in a heavy, large plastic bag, add marinade and refrigerate, turning bag several times. Marinate at least 4 hours or overnight.


Cook by barbecuing or broiling 4-5 minutes on each side for medium rare. Or leave steak in marinade and roast in a 350-degree oven for 20-30 minutes. Slice thin on the diagonal.




Dough (see note):

1 cup warm water (110-115 degrees)

11/2 teaspoons active dry yeast

1 tablespoon honey

1 teaspoon olive oil plus additional for brushing on the dough

11/2 teaspoons salt

21/2 to 3 cups flour


Spinach-cheese filling:

1 tablespoon olive oil

1 cup minced onion

1 pound spinach, washed, stems removed steamed and minced, or substitute

1 package (10 ounces) frozen chopped spinach, thawed

1/2 teaspoon salt

Freshly ground black pepper to taste

4 to 5 cloves garlic, minced

1 tablespoon dried basil

1 pound light ricotta or cottage cheese

2 cups grated mozzarella cheese

1/4 cup grated Parmesan cheese


To prepare the dough: Place the water in a large bowl. Sprinkle in the yeast and stir in the honey until dissolved. Let stand for 5 minutes. Then add 1 teaspoon of olive oil and flour and salt.


Use a whisk to stir in the salt and flour; when too thick, mix with floured hands. Knead the dough in the bowl by hand or with kneading blade on a hand mixer, adding more flour as needed. The dough should be smooth and elastic. Form into a ball and brush the dough lightly with olive oil.


Cover with a clean towel and let rise in a warm spot until double in bulk, at least one hour.


Meanwhile, prepare the filling. In a large skillet heat the olive oil. Add the onions and saute about 5 minutes. Add the spinach, salt and pepper and saute 2 minutes, then add the garlic and basil. In a medium bowl, mix together the three cheeses. Add the spinach mixture and mix thoroughly. Adjust seasonings if necessary.


To assemble the calzones: Preheat the oven to 450 degrees; lightly grease a baking sheet.


Punch down the risen dough and divide into 6 equal pieces (or more to make smaller calzones). On a lightly floured work surface, roll out each dough piece to at least 5 or 6 inches in diameter and 1/4-inch thick.

Place about 3/4 cup filing on one half of the circle, leaving a 1/2-inch rim. Moisten the edge with a little water to help seal. Fold the dough over the filling and use a fork to seal the edges and poke the top with a fork. Place on the prepared baking sheet.


Bake for 15-20 minutes or until golden brown. If desired, brush the tops of the calzones with melted butter or olive oil during the last 5 minutes of baking.


Remove from oven and serve hot with a salad.




4 ounces firm tomatoes, skinned

6 ounces zucchini

1 scallion

8 ounces pork fillet, thinly sliced

1 T light soy sauce

1 t Chinese rice wine or dry sherry

2 t cornstarch paste

4 T vegetable oil

1 t salt (optional)

Broth or water, if necessary.


Cut the tomatoes and zucchini into wedges. Slice the scallion. Put the port in a bowl with 1 t of the soy sauce, the sugar, rice wine or dry sherry and cornstarch paste. Set aside to marinate.

Heat the oil in a preheated wok and stir-frying the pork for 1 minute or until it colors. Remove with a slotted spoon, set aside and keep warm.

Add the vegetables to the wok and stir-fry for 2 minutes. Add the salt, the port and a little broth or water, if necessary, and stir-fry for 1 minute. Add the remaining soy sauce, mix well and serve.



1 onion -- finely chopped

1 tablespoon olive oil

1 pound lean ground beef

1 egg

1/2 cup cornmeal

1/2 cup milk

1/2 teaspoon chili powder

14 1/2 ounces diced tomatoes -- canned

15 ounces sweet corn -- canned


1 cup pitted green olives -- rinsed and drained

Saute onion in oil in large skillet over medium heat until tender, about 5 minutes. Add meat and saute, breaking up with spoon, until browned, about 5 minutes. Let cool.

Beat egg in large mixing bowl. Add cornmeal, milk, and chili powder and mix. Add undrained tomatoes, undrained corn, and meat mixture. Season to taste with salt. Turn mixture into greased 2 1/2-quart casserole.

Distribute olives over tamale mixture and poke in with tip of spoon. They must be completely covered so they won't burn.

Bake at 325 degrees F. until center is done, 1 hour 15 minutes to 1 hour 20

minutes. Cool slightly before serving. 8 servings.




2 pieces (each about 1 1/2 in. square) dried tangerine/orange peel

2 1/2 tablespoons cooking oil

6 small dried red chilies

1 small onion, cut into 1-inch pieces

1 stalk celery, cut into 2-inch pieces

1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water

1/2 orange, sliced




2 tablespoons soy sauce

1 tabIespoon cornstarch

3/4 pound flank steak (or chicken or pork) thinly sliced across the grain




1/3 cup orange juice

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon soy sauce

1/2 teaspoon chili garlic sauce

2 teaspoons sugar


Soak tangerine/orange peel in warm water to cover until softened, about 20 minutes; drain. Thinly slice peel. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.


Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat and chilies from pan.

Add remaining 1/2 tablespoon oil, swirling to coat sides. Add tangerine peel, onion, and celery; stir-fry for 1 minute. Return meat and chilies to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Place on a serving plate and garnish with orange slices.


Homemade tangerine/orange peel:


You can make the dried tangerine and orange peel easily at home. Just peel the fruit, cut the peel into pieces, and cut or scrape away the white pith from the inside of the peel. Let the pieces sun- or air-dry until they're firm but still flexible. Then, store them in a jar.




4 boneless, skinless chicken breast halves

1/4 cup rice, raw

1/4 cup molasses

1/4 cup brown sugar

1/4 cup black tea leaves

1 stick cinnamon

1 tablespoon whole allspice

Sesame vegetable relish (see below)


Line wok or stockpot with foil. On top of foil, place rice, molasses, brown sugar, tea leaves, cinnamon stick and allspice; stir gently. Place small rack over mixture; arrange chicken breasts on rack. Cover and cook over medium heat for 10 minutes or until cooked through.


Remove from heat; let stand 10 minutes. Slice chicken. Place Sesame Vegetable Relish on serving dish and arrange chicken on top.



4 whole eggs

4 tablespoons caster sugar

26 ounces mascarpone cheese

1 wine glass Marsala wine or medium sherry

24 fluid ounces strong, unsweetened coffee (espresso coffee - cooled)

1 wine glass Scotch whisky or brandy

2 packets sponge fingers or Italian biscuits.

unsweetened cocoa powder

3 1/2 ounces good dark chocolate


Beat the eggs and the sugar with a whisk until pale and frothy. Beat in the mascarpone a spoonful at a time, then beat in the Marsala. Place the coffee and whisky or brandy in a shallow dish. Briefly dip the biscuits into the coffee mixture, then lay them in your chosen dish or tin.


Trim the biscuits to fill the gaps. Once the layer is even, spread half the mascarpone mixture. Sift over a coating of cocoa powder and then repeat.

Chill for at least 6 hours, then serve topped with grated dark chocolate.



2 medium onions, sliced

2 crushed garlic cloves

4 celery

8 oz sliced carrots

1 large potato cubed

2 tbsp paprika

1 oz butter

can of red kidney beans (drained)

1/2 pint veg. stock

3/4 pint milk

2 tbsp cornflour

2 tbsp tomato puree


Fry onions, garlic, carrots, celery, potato and paprika in butter for 5 minutes. Add beans, stock, milk and puree. Bring to the boil and simmer for 20-30 mins until tender.

Blend cornflour with a little water and add to casserole to thicken.





1/3 cup balsamic vinegar

1/3 cup olive oil

1/2 teaspoon sugar

Salt and pepper to taste

1 tablespoon fresh chopped parsley


6 portabella mushroom caps with stems, washed well

1 teaspoon olive oil

1 to 2 tablespoons plain bread crumbs

1 to 2 tablespoons grated Parmesan cheese or fontina cheese

6 slices (1/4 inch thick each) eggplant

6 slices (1/4 inch thick) red or white onion left whole

3 small red peppers, washed, cored and cut in half lengthwise, or substitute a 12-

Ounce jar of roasted peppers

6 slices fontina cheese or favorite


In a small bowl mix together the marinade ingredients and set aside. Reserve the stems of the 6 mushroom caps and chop fine. In a small skillet, heat the olive oil and saute the stems until they are softened. Sprinkle in 1 to 2 tablespoons bread crumbs and the cheese.


The mixture should be spreadable.


Preheat or prepare the grill or broiler. Place the mushroom caps, eggplant, onion and red pepper slices on a baking sheet, and brush sides with the marinade mixture. Let stand about 5 minutes.


Grill or broil the vegetable slices (if using roasted red peppers from a jar, do not grill) until tender, turning once halfway during cooking.


Remove from the grill and stack the vegetables using the portabella cap or eggplant slice for the base. Top each with one slice of cheese and place under the broiler for about 1 minute to melt.


Serve garnished with parsley or place the vegetable stack between slices of sourdough bread.




6 boneless, skinless chicken breast halves

1 tablespoon plus 1 teaspoon garlic pepper seasoning

1 orange, juiced

1 lime, juiced

2 tablespoons olive oil

1 teaspoon dried oregano leaves

Peach-avocado salsa (see below)

Lime slices, for garnish


Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange and lime juices over chicken; drizzle with olive oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once.


Remove chicken from marinade and place in large nonstick frypan over medium heat. Sauté, turning, about 12 minutes or until lightly browned and fork can be inserted in chicken with ease.


Serve topped with peach-avocado salsa (which see) ; garnish with lime slices.



2 boneless chicken breasts

8oz Zesty Italian dressing

pinch of garlic pepper

dash of Maggi

2 tbs finely diced onions

salt & pepper

Slowly drench the chicken breasts with all the ingredients but save a quarter of the Italian dressing for later. Let marinate at least 2 hours & gradually bake. Then add the remainder of the dressing once they've reached the half-way point.



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