Dinner

Dinner, Pasta, Potatoes and Rice

Ingredients:

1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped

Directions:
1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.

2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.

3. Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.

Appetizers, Dinner, Uncategorized

Marinate 1/2 package extra-firm light tofu (may also use pre-cooked rice sticks or rice noodles) in:

2 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp minced ginger root
1 Tbsp sugar
1/2 tsp pepper

Dice the marinated tofu or cut the rice noodles/sticks to small pieces. Prepare remaining ingredients and put them all on a plate:

1 cup finely julienned carrot
3 scallions slivered
1 cup or more shredded lettuce or spring greens
1/2 cup chopped cilantro
1 diced avocado
1 cup diced, cooked shrimp (if desired)

You will need about 8 8-1/2” rice wrappers

Soak each wrapper in water for a few minutes until soft but not too mushy. Fill each wrapper with the chopped veggies and other fillings, wrap as tightly as possible. Keep the spring rolls damp by covering them with a damp paper towel  as you are preparing them. Store in a covered glass container in the refrigerator with damp paper towels and waxed paper between them. Do not allow them to get too soggy. The spring rolls should firm up in the refrigerator over a few hours time.

Sweet chile dipping sauce

1/2 cup rice vinegar
1/2 cup sugar
2 Tbsp grated carrot
2 Tbsp grated cucumber
1/2 tsp dried red chile flakes

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I have not tried the other recipes below:

Mango Tofu Summer Rolls

3 ounces rice sticks
3 Tbsp rice vinegar
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
7-8 ounces firm tofu
1 cup julienned cucumber
1 cup julienned mango
3 scallions slivered
1 cup chopped cilantro
16 or more large mint leaves

16 rice wrappers

Burnt Chille Sauce

1/4 cup sugar
2 tsp salt
1/2 cup peanut or canola oil
1/2 cup thinly sliced shallots
5 tbsp thinly sliced garlic
3 tbsp dried red chille flakes
2-3 tbsp water

cook onions and garlic in oil, add chille flakes and other ingredients, run through food processor after cooled.

Vietnamese Salad Rolls

8 leaves red lettuce
2 oz. baby spinach
1 cup Aisain Basil leaves
2 oz. bean sprouts
1/4 cup chopped roasted peanuts
1 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil

Serve with Lime-soy dipping sauce:

1/2 cup soy
2 large limes zest and juice
2 Tbsp sugar
pinch dried red chille flakes

Dinner, Uncategorized

Ingredients:
2 lbs hamburger
1/2 tsp salt
1/2 cup brown sugar
1 tsp garlic salt
Onions, chopped
1-1/2 cups ketchup
1/2 tsp pepper
1 Tbsp vinegar
2 tsp liquid smoke

Directions: brown hamburger and onions making certain to chop up the ground beef as finely as possible. Drain. Add the rest of the ingredients and simmer for at least 15 minutes. Serve on hamburger buns.

Dinner

Ingredients:

4 thin sliced port cutlets
1/3 cup maple syrup
3 Tbsp soy sauce
2 cloves garlic
1 Tbsp minced fresh ginger
1/4 cup chopped green onion

Directions:

Combine the maple syrup, soy sauce, garlic, ginger and green onion in a casserole/baking dish. Remove fat from port cutlets. Place cutlets in the baking dish. Marinate for at least a 1/2 hour, turning at least once.

Bake the marinated pork at 400 degrees for about 15-20 minutes until cooked through (no pink).

Serve with rice or rice noodles.

Dinner, Uncategorized

Ingredients:

2-3 boneless, skinless chicken breasts
Salt & Pepper to taste
1 cup flour
1-1/2 Tbsp butter
1 Tbsp Olive Oil
1-1/4 cups chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp pepper
2 Tbsp corn starch
1 lemon juiced
1/2 lemon, sliced
Parsley

Directions: slice chicken breasts in half width-wise. Season both sides of each piece of chicken with salt and pepper. Dredge both sides in flour. In a large frying pan with a lid, melt butter. Add olive oil. Add chicken to hot pan, should sizzle immediately. Cook for 3-5 minutes per side until golden brown. Cover with lid and cook a bit longer until chicken is no longer pink. Set chicken aside in a separate dish.

Add 1/2 cup of chicken stock to pan. Heat to deglaze the pan. In a microwave-safe bowl, mix 1/2 cup chicken stock (cold) and corn starch. Add Cream, lemon juice, chicken stock from pan, salt and pepper. Whisk thoroughly. Heat in microwave for 1.5 minutes at a time until hot and thickened, whisking every 1.5 minutes.

Pour some sauce over chicken and garnish with lemon slices. Serve with Angel hair pasta.

Dinner

Ingredients:
8 manicotti shells
1/4 cup butter
3/4 cup finely chopped onion
1 pound ground pork, sausage or veal
2 tsp basil
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated parmesan cheese
2/3 cup white bread crumbs
2 eggs, beaten
3 cups pasta sauce
1 cup mozarella cheese

Cook manicotti shells according to package directions, drain thoroughly. Melt butter in frypan, sauté onion until wilted. Brown the meat in a frying pan. Cool. Grind in a meat grinder. Add basil, nutmeg, salt, pepper, parmesan cheese, bread crumbs, and eggs. Mix well.

Use an electric cookie press or food shooter to fill shells. You may also fill them by hand with a teaspoon. Place in a greased 13 x 9 baking pan. Spread the sauce over the shells. Sprinkle mozarella cheese on top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking for about 10 minutes until cheese is bubbly.

Dinner

Ingredients:

3 cups cooked chicken cubed
2 cans cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup minute rice
1 sleeve of Ritz or Townhouse crackers, crushed
1/2 stick (1/4 cup) melted butter

Mix first 5 ingredients together in a large bowl. Pour mixture into a well-greased 9″ x 13″ pan. Top with crushed crackers, drizzle with melted butter.
Bake 45 minutes to 1 hour at 350 degrees or until bubbly.

A great comfort-food with mild flavors.