Creamy Herb Dip and Crunchy Vegetables

Ingredients

1/2 cup nonfat buttermilk
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh dill
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon garlic powder
1/8 teaspoon salt
6 cups vegetables, such as baby carrots, sliced red bell peppers, snap peas, broccoli and cauliflower florets, cucumber spears, grape tomatoes

Cooking directions

1. Whisk buttermilk, mayonnaise, dill, lemon juice, mustard, honey, garlic powder and salt in a medium bowl until combined.

2. Serve the dip with vegetables of your choice.

Yield: 6 servings

Sweet Fruit Dip

Ingredients

ounces PHILADELPHIA Cream Cheese, softened
1 cup whole berry cranberry sauce
1 cup thawed COOL WHIP Whipped Topping

Cooking directions

1. Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.

2. Refrigerate at least 1 hour or until ready to serve.

3. Serve with strawberries, red and green grapes, pineapple, kiwi or pears, cut into bite-sized pieces for dipping.

Yield: 16 servings

Mini Taco Bowls

Ingredients

8 TACO BELL HOME ORIGINALS Flour Tortilla
1 pound extra lean ground beef
1 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes
1/4 cup KRAFT Ranch Dressing

Cooking directions:
1. Preheat oven to 350 degrees F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.

2. Meanwhile, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil.

3. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.

4. Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing.

Yield: 4 servings

All purpose gravy

Ingredients
1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
table salt and ground black pepper

Cooking directions
1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion. Pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

2. Heat butter in large heavy-bottomed saucepan over medium-high heat. When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes. Reduce heat to medium Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths. Bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns. Simmer, stirring occasionally until thickened and reduced to 3 cups, 20 to 25 minutes.

3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.

If you want to double the recipe, use a Dutch oven to give the vegetables ample space for browning. And increase the cooking times by roughly 50 percent.

The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

Portobello Paillards with Spinach, White Beans and Caramelized Onions

Ingredients

4 tablespoons extra virgin olive oil, divided
1 large red onion, halved and thinly sliced
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt, divided
1/3 cup 1% milk
1/2 cup plain dry breadcrumbs
4 portobello mushroom caps, 3-4 inches in diameter
3 cloves garlic, minced
1 pound spinach, tough stems removed
1 (15 ounce) can white beans, rinsed
3/4 cup vegetable broth
1/2 cup grated Manchego, Gruyere or Parmesan cheese

Cooking directions

1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.

2. Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm.

4. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes.

5. Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.

Yield: 4 servings

Buttermilk Thyme Drop Biscuits

Ingredients

2 cups all-purpose flour (spooned and leveled)
1 tablespoon chopped fresh thyme leaves
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into small pieces
1 cup buttermilk, plus more if needed

Cooking directions

1. Preheat oven to 425 degrees F. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.

2. Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.

3. Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.

4. Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

Yield: 8 servings

Warm Mushroom Salad

Ingredients

3 pounds medium white mushrooms, trimmed and quartered
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 tablespoon soy sauce
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons Marsala
2 teaspoons tomato paste
2 garlic cloves, minced
1 teaspoon pure olive oil
3 large shallots, thinly sliced
6 cups coarsely shredded romaine lettuce
2 cups coarsely shredded Boston lettuce
1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda

Cooking directions

1. In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300 degrees. In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.

2. In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.

3. Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.

4. In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.

Yield: 6 servings

Smoked Salmon-Stuffed Puffs

Ingredients

1 cup water
1/2 cup unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
1/2 pound sliced smoked salmon
1/2 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Cooking directions

1. MAKE THE PUFFS: Preheat the oven to 400 degrees F and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.

2. In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined. Return to the heat and cook over moderate heat, stirring, for 1 minute. Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.

3. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250 degrees F.

4. With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.

5. MEANWHILE, MAKE THE FILLING: In a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.

Yield: 10 servings

Cranberry-Orange Sauce

Ingredients
1 teaspoon arrowroot or cornstarch
1 cup SPLENDA(R) No Calorie Sweetener, Granulated
1/2 cup water
3 cups fresh or frozen cranberries
1 medium orange, peeled, seeded and diced

Cooking directions
1. Combine the arrowroot (or cornstarch), SPLENDA(R) Granulated and water in a medium saucepan, stirring until SPLENDA(R) Granulated and cornstarch dissolve. Stir in cranberries and diced orange. Bring mixture to a boil, stirring often, over medium-high heat; reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours.

2. Serve cold or warm over your favorite roasted meats.

Yield: 6 servings

Creamy Cauliflower Puree

Ingredients

- 8 cups bite-size cauliflower florets
- 4 cloves garlic, crushed and peeled
- 1/3 cup buttermilk or equivalent buttermilk powder
- 4 teaspoons extra virgin olive oil, divided
- 1 teaspoon butter
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper
- Snipped fresh chives to garnish

Cooking directions

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired.

Serve hot.

Yield: 4 servings

Roasted Brussels Sprouts and Shallots

Ingredients

24 small shallots
2 tablespoons extra-virgin olive oil, divided
2 pounds Brussels sprouts, preferably small
1 teaspoon kosher salt

Cooking directions

1. Preheat oven to 375 degrees F.

2. Peel shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of foil; sprinkle 1 tablespoon oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from foil and set aside to cool.

3. Meanwhile, remove the outer leaves from Brussels sprouts and trim the stems. Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt.

4. Increase oven temperature to 400 degrees F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.

Yield: 12 servings

Easy Cheesy Mashed Potatoes

Ingredients

- 2 pounds Yukon gold potatoes, unpeeled, cubed
- 1/4 cup milk
- 2 ounces VELVEETA Pasteurized Prepared Cheese Product, cut up
- 1 green onion, thinly sliced

Cooking directions

1. Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until potatoes are tender. Drain potatoes; return to saucepan.

2. Mash potatoes until light and fluffy, gradually adding milk alternately with the VELVEETA.

3. Sprinkle with the onions.

Yield: 8 servings

Perfect Roast Turkey

Ingredients

- 1 (20 pound) fresh whole turkey giblets and neck removed from cavity and reserved
- 1 1/2 cups unsalted butter melted, plus
- 4 tablespoons unsalted butter, room temperature
- 1 (750 milliliter) bottle dry white wine
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- Classic Stuffing
- 1 cup dry red or white wine for gravy (optional)
- Giblet Stock

Cooking directions

1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.

2. Place rack on lowest level in oven. Heat oven to 450 degrees F. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.

3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.

4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees F, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.

5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.

6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees F (stuffing should be between 140 degrees and 160 degrees F) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

Yield: 14 servings

Perfect Mashed Potatoes

Ingredients

2 pounds russet, Yukon gold, or long white potatoes 1 tablespoon salt, plus more to taste
1 cup milk or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Cooking Directions
1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer.

If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.

2. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.

3. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.

4. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Yield: 4 servings

World's Best Lasagna

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Best Lasagna

INGREDIENTS
1 (16 ounce) package lasagna noodles
1 pound ground beef
1 onion, chopped
salt and pepper to taste
1 tablespoon Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
2 1/2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
2 medium zucchini, sliced
1 cup fresh basil leaves

DIRECTIONS
1. Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.

2. In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.

3. In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

4. Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.

5. Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.

Simply Lasagna

INGREDIENTS
1 pound ground beef
1 egg, beaten
2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 (26 ounce) jar spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

DIRECTIONS
1. Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.

2. Drain meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.

3. Bake 45 minutes. Remove foil; bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.

Grilled Lemon Chicken

INGREDIENTS
1/2 cup low-fat lemon-flavored yogurt
1/3 cup NAKANO® Seasoned Rice Vinegar - Original or Roasted Garlic
1 inch piece ginger, minced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon pumpkin pie spice
1 1/2 pounds boneless, skinless chicken thighs or breasts
Skewers (if wooden, soak in hot water 15 minutes)

DIRECTIONS
1. Light charcoal briquettes or preheat broiler. In large non-reactive bowl, combine yogurt, rice vinegar, ginger, garlic, cumin, pie spice, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.

2. Pound chicken to 1/2-inch thickness; cut into 1-1/2-inch wide strips.

3. Add chicken to yogurt mixture; toss to coat. Cover; refrigerate at least 20 minutes or up to 24 hours.

4. Thread chicken onto skewers; spoon marinade over both sides of chicken. Discard any remaining marinade.

5. Grill or broil chicken until no longer pink in center, about 3 to 4 minutes per side.

Stuffed Mushrooms

INGREDIENTS
1 pound large mushrooms
1 1/2 tablespoons vegetable oil
4 tablespoons butter
1/4 cup minced onion
1 (6 ounce) can crab meat, drained
1/4 cup cream cheese, softened
1 egg, lightly beaten
2 cups fresh bread crumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

2. Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.

3. In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.

4. In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.

5. In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
6. Bake for 15 minutes.

SPINACH FILO PIE

Olive oil

2 large onions, chopped

2 cloves garlic, chopped

500g washed spinach, stems removed

250g ricotta cheese, crumbled

200g feta cheese, crumbled

1/4 cup grated fresh parmesan cheese

1/4 cup fresh breadcrumbs

4 large eggs, lightly beaten

Salt and freshly ground black pepper

200g packet filo pastry sheets

1. Heat oven to 190?C. Grease a 22cm springform cake tin. Heat 2 tablespoons oil in a large frying pan. Add onion and cook for 5 minutes over a medium heat until softened. Add garlic and cook for 1 minute more.

2. Coarsely shred spinach, then add to pan and stir-fry until the spinach wilts. Transfer mixture to a large bowl. Add ricotta, feta and parmesan cheeses and fresh breadcrumbs. Stir in beaten eggs to combine and season well with salt and pepper.

3. Spoon mixture into prepared tin, press well and smooth the surface. Cut roll of filo pastry into 2cm-thick sections, then place sliced filo into a bowl and toss to separate. Drizzle with ? cup olive oil and toss well to coat.

4. Cover the spinach filling completely with sliced filo. Bake for 45 to 50 minutes until filling is set and pastry is golden brown. Cover surface with foil towards end of cooking time to prevent over-browning, if necessary. Cool a little before removing from tin and slicing to serve.

SALT AND PEPPER CALAMARI

1/4 cup plain flour

1/4 cup cornflour

1 teaspoon salt

1 tsp black peppercorns, crushed

1/2 tsp Chinese five-spice powder

1/2 cup cold water

3 cups vegetable oil for frying

300g frozen calamari rings, thawed

Lemon wedges, to serve

1. In a large bowl, whisk the flour with the cornflour, salt, pepper and five-spice powder. Lightly whisk in the water  the batter will be a little lumpy.

2. In a large saucepan, heat the vegetable oil until a crust of bread dropped in sizzles and turns golden brown. Just before frying, add the calamari rings to the batter and stir to coat.

3. Working in batches, lift each calamari ring from the batter, drag it against the side of the bowl to remove any excess batter and drop it gently into the hot oil. Fry the calamari over high heat until deep, golden brown  this takes about 2 minutes.

4. Using a slotted spoon, transfer the calamari onto paper towels to drain.

Repeat with remaining batches of calamari. Serve at once with lemon wedges on the side.

Chocolate brownie with warm chocolate sauce

INGREDIENTS
150g butter, chopped

300g dark chocolate, chopped coarsely

1½ cups (300g) firmly packed brown sugar

4 eggs

1 cup (150g) plain flour

½ cup (120g) sour cream

½ cup (60g) hazelnuts, toasted, chopped coarsely

ice-cream for serving

Warm chocolate sauce

150g dark chocolate, chopped coarsely

1 cup (250ml) cream

1/3 cup (75g) firmly packed brown sugar

NOTE: The brownie can be made two days ahead; the sauce can be made a day ahead.

Reheat both gently before serving.

METHOD
Preheat the oven to moderate (180°C).

Line the base and sides of a 20cm x 30cm lamington pan with baking paper.

Combine butter and chocolate in a medium saucepan; stir over a low heat until chocolate is just melted. Transfer the chocolate mixture to a medium bowl; stir in the sugar.

Stir the lightly beaten eggs into the chocolate mixture, then the sifted flour, sour cream and hazelnuts. Spread the mixture into the prepared pan. Bake, uncovered, in a moderate oven for about 30 minutes. Cool in pan.

For the warm chocolate sauce, combine the chocolate, cream and sugar in a small saucepan. Stir over a low heat until the mixture is smooth; simmer, uncovered, for 1 minute.

Cut the warm brownie into 16 pieces. Serve 2 pieces of brownie per person, topped with a scoop of ice-cream and drizzled with warm chocolate sauce.

Brownie suitable to freeze. Sauce suitable to microwave.

Khair be laban (Cucumber with minted yogurt)

3 shredded cucumbers

2 cups yogurt

1/2 teaspoon mint

pinch of salt, to taste

Combine all the ingredients in bowl

Cover, refrigerated until served

Mandy (Spicy chicken and rice)

1 chicken cut into 4 pieces

2 teaspoon Mandy Mix spices

1 teaspoon salt

3 cups basmati rice

1 tablespoon butter

1 large onion, finally chopped

1 small tomato, finally chopped and removes all the seed

2 whole cardamon pods

6 whole cloves

6 blackpepercorns

2 1/2 cups water or chicken stock

The chicken

Rub spices and salt all over the chicken, place it in a pan, cook chicken uncover until tender and brown about 40 minutes

The Rice

Saute onion with butter until tender and brown, add whole spices, salt rice, water, stir, boil

then add chopped tomato, simmer cover and cook on a very low heat for 20 minutes

Serve it with green salad or yogut with cucumber and mint

Tabboli

Ingredients
1 cup bulgur

1 bunch parsley finely chopped

1 cup of tomatoes, chopped

1 fresh mint leaves chopped

1 cloves garlic minced

1/2 cup olive oil

1/2 cup lemon juice

salt and pepper to taste

In bowl, soak bulgar in water, to cover for few minutes. Place drained wheat in bowl and add parsley, onions, chopped tomatoes, mint, garlic, olive oil and lemon juice. Add salt and pepper to. Refrigerate for few hours. Serve with hummus or baba ganoush and pita/arabic bread.

Humus

Hummus (Garbanzo Bean Dip)

Ingredients
2 cups chickpeas, cooked or canned

1/2 cup fresh lemon juice

1/4 cup tahini

1 cloves garlic

salt

2 tablespoon olive oil

Drain and rinse the chickpeas. Place in a blender with the lemon juice, tahini, a little bit of salt and minced garlic. Blend well, and add the chickpeas juice (some people add water but I prefer to used the juice from the chickpeas can) as needed to form a smooth paste.
Spread the hummus onto a plate, swirling top with the back of a spoon. Drizzle olive oil and when season allows add pomegranades over top and parsley for decoration. Serve with pita/arabic bread.

Go for gourds

Lauki kofta curry

Ingredients:
For kofta:

Lauki (bottlegourd - sorakkai) (grated) - 250 gms

Besan - 50 gms

Green chillies (chopped) - 2

Fresh coriander - 1 bunch

Ajwain - 5 gms

Red chilli powder - 5 gms

Potato (boiled) - 1

Salt - 5 gms

For gravy:

Onions (chopped) - 100 gms

Tomatoes (chopped)- 150 gms

Garam masala powder - 5 gms

Red chilli powder - 5 gms

Jeera powder - 5 gms

Oil - 50 gms

Turmeric powder - a pinch

Cumin seeds - 5 gms

Ginger-garlic paste - 10gms

Coriander leaves - 1 bunch

Method:

Squeeze the grated lauki through a muslin cloth. Place in a bowl add spices and boiled potato.
Mix and make round balls of equal size. Deep fry it till golden brown.Heat a handi. Add oil and cumin seeds. When it crackles add chopped onions along with salt and turmeric powder. Stir it occasionally. When onions become golden brown add ginger-garlic paste, chopped tomatoes with remaining spices except coriander. Add two cups of water. Cook it till the gravy becomes thick. Then add koftas in the gravy along with fresh coriander. Cook for five more minutes. Now your lauki kofta is ready to eat.

*********************************************************************

Lauki chana dal

Ingredients:
Lauki - 250 gms

Chana dal - 100 gms

Onions (chopped) - 100 gms

Ginger-garlic paste - 50 gms

Green chillies (chopped) - 5

Turmeric powder - 2 gms

Red chilli powder - 5 gms

Tomatoes (chopped) - 100 gms

Garam masala powder - 5 gms

Coriander leaves - 1 bunch

Oil - 50 gms

Method:

Peel and cut the lauki into small cubes. Clean pick and soak the chana dal. Heat oil in a handi.
Add chopped onions and sauté till transparent. Add ginger-garlic paste and turmeric powder. Cook till the raw smell goes. Then add cubes of lauki along with chana dal.
Add little water along with other spices except tomatoes and coriander. Cook till the lauki is tender and the dal is mashed.Then add chopped tomatoes. Cook for a few more minutes. Remove from flame and garnish with coriander. Serve hot with phulkas.

**************************************************************************

Snake gourd poriyal

Ingredients:
Mustard seeds - 5 gms

Whole red chillies - 3

Urad dal - 5 gms

Chana dal - 5 gms

Onions (chopped)- 50 gms

Green chillies (chopped) - 5 gms

Salt to taste Fresh curry leaves - 10 gms

Fresh coconut (grated) - 50 gms

Snake gourd (diced) - 300 gms

Oil - 10ml

Method:

Heat oil. Temper with mustard seeds, whole red chilli, urad dal, chana dal, chopped green chillies, curry leaves. Add the snake gourd. Cook till done. Add grated coconut and salt. Serve hot.

********************************************************************

Lauki halwa

Ingredients:
Lauki (grated) - 500 gms

Sugar - 500 gms

Milk - 1 litre

Cardamom powder - 5 gms

Ghee - 10 gms

Cashewnut slices - 50gms

Almond slices - 50 gms

Silver leaves - 1

Method:

Heat ghee in a kadai. Add cashewnuts and almonds. Fry till golden brown and then remove from kadai. Keep it for garnish. Then add lauki to the kadai and sauté till the raw smell goes. Add milk, cook the lauki till tender. Then add sugar and cardamom powder. Stir it till the sugar melts and it reduces to a thick paste Serve hot garnished with fried almonds, cashewnut and silver leaf.

New York Steak with Mushrooms

Ingredients
12 Scallions or new onions
4 (8 ounce) New York Strip steaks, cut 1 inch thick
Salt
Freshly ground black pepper
4 tablespoons Unsalted butter
1 pound Fresh shiitake (or oyster) mushrooms, sliced 1/4 inch thick
1/3 cup Cognac or brandy
2 cups Beef Stock, reduced by half (in a skillet)
1 (3 ounce) package Enoki mushrooms, stemmed (available at many supermarkets

2. Cooking Directions
Heat a grill. When hot, grill the onions for about 2 minutes on each side, or until they are tender but crunchy.
If you don't have a grill, blanch the onions in boiling salted water.
Drain and keep warm.
Season the steaks on both sides with salt and pepper.
Reserve.
In a heavy skillet, heat 2 tablespoons of butter until bubbling slightly.
Cook the shiitakes over high heat until they begin to brown slightly.
Season lightly with salt and pepper.
Remove from the pan and keep warm.
Carefully pour the Cognac or brandy into the hot skillet and ignite.
Let the flame die out naturally.
Reduce the Cognac to 2 tablespoons, scraping any loose bits that cling to the bottom of the pan.
Stir in the reduced beef stock.
Reduce the sauce until slightly thickened, but still very light.
Return the mushrooms and their juice to the sauce and reduce more if necessary.
Correct the seasonings.
Stir in the remaining 2 tablespoons butter, a little at a time.
Stir in the enoki mushrooms.
Set the sauce aside and keep warm.
Grill the steaks on the preheated grill for 3 minutes on each side, or saute them in a very hot skillet with a little oil for 3 minutes on each side, or until the meat is medium rare.
Remove from the heat.
If necessary, reheat the sauce very gently.
Yield: 4 servings

Devil's Steak Sauce

SUBMITTED BY: Bernard Montgomerie

"A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique."

INGREDIENTS
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste

DIRECTION
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Pot Roasted beef with potatoes & Horseradish

Here is the full recipe from Jamie Oliver. Enjoy cooking!!

1 x 900g whole fillet of beef, trimmed
sea salt & freshly ground black pepper
2 handfuls of fresh rosemary sprigs
1 bulb of garlic, broken up, cloves left whole with skins on
extra virgin olive oil
2kg desiree or Maris piper potatoes, peeled & sliced 0.5cm thick
3 heaped tablespoons creamed horseradish
½ bottle of red wine
170g butter
Generously season the beef with salt & pepper. In a pestle & mortar bash up about a quarter of the rosemary with a clove of garlic to make a paste. Lossen with 5 tablespoons of olive oil & then rub this all over the beef. Tie the beef with 4 pieces of string then poke the remaining rosemary sprigs under the string.

Preheat oven to 250c. Parboil the potatoes in boiling salted water for 5 minutes & drain in a colander. Transfer to a bowl & add enough olive oil to just coat, season well. You can make this in a non stick cake tin or oven proof non stick frying pan or make small individual ones. Place half the potatoes in the pan then smear the horseradish cream over the top & place the rest of the potatoes on top, pat down & put to the side.

Brown off the meat in a snug fitting roasting tray until all sides are coloured. Add the garlic cloves to the tray, place the beef on top & put on the oven with the potatoes on the shelf below. Cook fro 20 minutes, then turn the beef over, baste, add the red wine & butter & place back in the oven for another 15-20 minutes or until cooked to your liking. When ready, rest the beef for a few minutes, then cut off the string & carve. Return any juices to the pan , mush up the garlic & put through a sive & use this sauce as your gravy. Serve with the baked potaotes

Tempura Batter Recipe - Japanese Recipe

INGREDIENTS:
1 egg
1 cup ice water
1 cup all purpose flour

PREPARATION:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. Makes 4 servings

Cooking Tips for Tempura

Tip 1: Ice Use ice water for the batter.

This is really important to prevent the batter from absorbing too much oil.

Tip 2: Batter

Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.

Tip 3: Frying Order

If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.

Tip 4: Oil Temperature

To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.

This is said to be the right temperature to fry tempura.

Dal Tadka

Tadka dal is a specialty of Northern India, a simple everyday dal dish, served with steamed white rice or rotis (indian flat breads).

Ingredients:
1 cup of split yellow moong dal

pinch of turmeric powder

3-4 green chillies slit length wise

1 tsp minced garlic

1 tsp minced gingerchopped coriander/cilantro leaves for garnish or curry leavessalt to taste

For Tadka:
1 tsp cumin seeds

1/2 tsp mustard seeds

7-8 curry leaves

1 tbsp ghee or oil

Wash and cook the dal in enough water, turmeric powder and ginger (the dal should be immersed in water). This dal cooks faster than other dals and is light and good for digestion.Take a saucepan and add ghee, add mustard seeds and let them splutter. Now add the cumin seeds and let it brown. Add the garlic and saute for a few seconds. Add the curry leaves and green chillis and saute till the flavors come out. Finally add the cooked dal along with the cooked dal water and salt and cook for 4-5 minutes.Garnish with coriander leaves.

Channa Masala

Channa Masala is spicy masala chickpeas - and can be as mild or as hot as you like it! It is a classic North Indian vegetarian dish.

Ingredients:
2 tins of ready-boiled chickpeas - rinsed in a colander

1 tin of chopped tomatoes

1 large onion chopped into long thin strips

3 medium potatoes, peeled and chopped into bite-sized chunks Chunks of frozen, pre-pulped garlic, ginger and green-chillie

Spices: Turmeric (halidi), Garam Masala, Ground Coriander, Salt

Seeds: Onion seed and Cumin (Jeera) seeds.

A large large pot in which to pour 2 or 3 tablespoons of vegetable oil

Cooking method:

Heat the oil in the pot until hot. Add the onion and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Then add the frozen (and by now thawed) chunks of pulped ginger, garlic and chillie. Stir fry on medium heat.

Then add the tin of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices:

2 teaspoons of salt

2 teaspoons of ground coriander

2 teaspoons of garam masala

1.5 teaspoons of haldi (turmeric)
Stir it all thoroughly on medium flame.

Add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.

After about a further 15 mins of simmering - add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight - and let it it stand for around 15 mins whilst you make some basmati rice - or warm some pitta bread etc. It's then ready to serve!

p.s. Thank you, Anand for the lovely recipe

Keftedes - Greek Meatballs

Ingredients:
2 lbs ground beef (mince)

3 tbsp grated cheese

1 cup bread crumbs

1 tbsp vinegar

2 cups crushed tomatoes

salt and pepper

1 large onion (minced)

flour (for rolling)

1 tsp. dried mintoil (for frying)

1 egg

Preparation:

Mix all the ingredients together in a large bowl. Form into one inch balls. Heat the oil in a skillet. Roll the meatballs into the flour to coat, and drop into hot oil. Fry until brown on all sides. Serve warm.

Oven Baked Macaroni

Greek - Makaronia tou Fournou

Ingredients:

1 lb macaroni

*Sauce

1 large onion, finely chopped

2-3 cloves of garlic1 lb minced beef

1 can of peeled tomatoes, chopped

1-2 tbsp tomato puree

2 bay leaves

salt & pepper

**Béchamel Sauce2 oz butter

2 tbsp plain flour

1 pint of milk

8-12 oz kasseri cheese or strong cheddar cheese-grated

*Sauce Preparation:
Sauté the onions and garlic.Add minced meat and brown.Add peeled tomatoes, tomato puree, bay leaves and salt & pepper.Simmer for 45 minutes until the meat is tender and the sauce has thickened.During the last 30 minutes of the sauce cooking: Boil the macaroni in salted water and drain.

**Béchamel Sauce Preparation:
Melt the butter in a milk pan.Stir in the flour until it forms a paste.Add the milk a little at a time stirring continuously. (Do not stop stirring otherwise the sauce becomes lumpy).Lastly pour in ¾ of the cheese and stir until melted.

Preparation:
In an ovenproof dish, place one third of the pasta followed by half the tomato sauce and then half the béchamel sauce. Place second third of pasta and second half of the tomato sauce. Place last third of pasta plus final layer of béchamel sauce. Add a final layer of grated cheese. Place in a medium oven for 45 minutes or until golden brown. Allow to stand for 15 minutes before serving.

Servings: 6-8

Greek - Horiatiki Salata

Who would of thought that this traditional country-style salad would end up becoming one the best loved Greek dishes? A very easy Greek recipe especially for the summer months!

Ingredients:
4 ounces feta cheese

1 cucumber

1 red/green bell pepper

5 tomatoes

1 head romaine lettuce

Black Olives - handful

1 large red onion, peeled and thinly sliced

1 tsp dried oregano

Salt

Freshly ground black pepper

Red wine

vinegar

Olive oil

Preparation:
Assemble feta cheese and vegetables in a large bowl. Sprinkle with the oregano, salt and pepper. Drizzle with olive oil and vinegar and serve.

Servings: 4

Mediterranean Potato Salad

Ingredients

pounds red potatoes
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 1/2 cups pitted Calamata olives, roughly chopped
1/3 cup finely chopped red onion
Freshly ground pepper
2 tablespoons chopped flat leaf parsley

Cooking Methods

1. In a large saucepan, cover the potatoes with 1 inch of water and add 1 tablespoon of salt. Cover with a lid and bring to a boil, then uncover, reduce the heat and simmer until the potatoes are easily pierced with a knife, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch chunks, slip the skins off and place the potatoes in a large nonreactive (stainless-steel, glass or plastic) bowl.

2. In a small bowl, whisk together the olive oil, vinegar, olives and onion. Season to taste with salt and pepper. Add the olive vinaigrette and the parsley to the potatoes and toss well. Serve warm or at room temperature.

Yield: 4 servings

Cranberry and Herb Turkey Burgers

Ingredients

6 tablespoons whole wheat couscous
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup dried cranberries, finely chopped
1 pound 93%-lean ground turkey

Cooking Methods

1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.

2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.

4. To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165 degrees F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately.

Yield: 6 servings

Turkey and Balsamic Onion Quesadillas

Ingredients

1 small red onion, thinly sliced
1/4 cup balsamic vinegar
4 (10 inch) whole wheat tortillas
1 cup shredded sharp Cheddar cheese
8 slices deli turkey, preferably smoked

Cooking Method:

1. Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.

2. Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

Yield: 4 servings

Panzanella

A Tuscan classic, the success of this dish depends on two important ingredients – fresh tomatoes and crusty breads that are at least 3 days old.

Ingredients
1 clove garlic, halved
125g crusty bread (e.g. baguette), thickly sliced, crust removed
2 cups plum tomatoes, chopped
185g skimmed-milk mozzarella cheese, diced
2 tablespoons chopped, fresh flat-leaf parsley
1 tablespoon capers, rinsed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 anchovy fillets, mashed
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Method
Preheat oven to 190°C. Rub half clove of garlic on all sides of the bread and cut into cubes. Place cubes on a non-stick baking sheet and bake 7 minutes, or until crisp. In a large bowl, combine tomatoes, cheese, parsley, capers and baked bread cubes. In a small jar with a tight-fitting lid or small bowl, combine vinegar, oil, anchovies, salt and pepper. Cover and shake well or blend with a wire whisk until emulsified. Pour over tomato mixture and toss to combine.

Quick Beef Lasagne

Serves 4 Prep Time 15 mins Cooking Time 15 mins

Ingredients

1 packet lasagne sheets, cooked and drained, and brushed with oil to prevent them from sticking

300g beef fillet or rump, sliced

2 tbsp light soy sauce

salt and pepper to taste

3 tbsp oil

1 large tomato, sliced

1 small red onion, sliced

1 small red and green capsicum each, sliced

1 bottle cheese sauce

Method

1 Marinate beef with soy sauce, 1 tsp salt and pepper. Heat 2 tbsp oil in a wok or pan and fry beef over high heat until just done. Remove and set aside.

2 In the same pan, add 1 tbsp oil, and fry tomato, onion and capsicum for 3 minutes over high heat. Season to taste and remove from heat.

3 To assemble lasagne, alternate lasagne sheet with tomato, onion, capsicum and cheese sauce. Finish the top layer with remaining cheese sauce and brown under a grill or in an oven preheated to 200ºC for 3 minutes. Serve immediately.

Satay and Peanut Sauce

Ingredients
A) Satay:
1.5 kg chicken -deboned
1 stalk lemon grass
1 tsp sugar
1 tsp cummin
1 tsp coriander
1/2 tsp powdered cinnamon
2.5 cm piece fresh turmeric
8 shallots salt to taste

Instructions
A: Cube the chicken meat, drain and put aside. Grind coriander, cummin, tummeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture. Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs. Gril over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass. Turn over and continue grilling until the chicken is cooked Serve with peanut sauce.

B) Peanut Sauce:
1 cup sugar
1 bombay onion
1/2 cup tamarind juice
2 stalks lemon grass
2.5 cm piece ginger
3 tbsps pounded chilies
300 gms peanuts - roasted
A piece of galangal salt to taste

B: Grind the roasted peanuts. Put aside grind lemon grass, ginger and galangal until fine slice bombay onion and stir fry until soft add in ground chillies and the other ground ingredients add in tamarined juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.

To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber. Satay also goes very well with compressed rice (nasi impit).

Lamb with tomato salad and mint yogurt

Serving size: Serves 4

Cooking time: Less than 30 minutes

INGREDIENTS
600g lamb backstraps, trimmed

½ medium (85g) red onion, sliced thinly

4 small (240g) egg tomatoes, sliced thinly

1 cup fresh flat-leaf parsley leaves

1 cup fresh small mint leaves

2 teaspoons ground sumac

8 pitta bread

Mint yogurt

1 cup (280g) low-fat natural yogurt

2 cloves garlic, crushed

1 tablespoon fresh flat-leaf parsley, chopped

1 tablespoon fresh mint, chopped finely

1 tablespoon lemon juice

salt and pepper, to taste

METHOD
For the mint yogurt, combine all ingredients in a bowl; cover, refrigerate until needed.

Cook the lamb on a heated, oiled grill plate for about 10 minutes or until cooked as desired. Transfer to a warmed plate; cover to keep warm.

Meanwhile, combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl; toss gently.

Serve sliced lamb with salad, pitta and mint yogurt sprinkled with a little extra mint, if desired.

Taco Salad Made Over

Ingredients

4 (8 inch) flour tortillas
3/4 pound extra lean ground beef
1 tablespoon chili powder
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup drained canned kidney beans, rinsed
4 cups torn spring or mixed salad greens
1/2 cup KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese
1 large tomato, chopped
2 tablespoons KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing

Cooking Directions

1. Preheat oven to 425 degrees F. Crumple 4 large sheets of foil to form 3-inch balls; place on baking sheet. Arrange 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

2. Meanwhile, cook meat with chili powder in nonstick skillet until browned, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.

3. Place 1tortilla shell on each of four serving plates. Fill evenly with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

Potatoes with sour cream and smoked salmon

Serving size: unspecified

Cooking time: More than 1 hour

INGREDIENTS
24 tiny new potatoes

(1kg)200g light spreadable cream cheese

2 tablespoons chopped fresh dill

100g smoked salmon slicesdill sprigs to garnish,

extraNOTE: The cream cheese mixture can be made a day ahead. The potatoes can be roasted several hours ahead and warmed through before serving.

METHOD
Preheat the oven to moderately hot (200°C). Place the potatoes in a greased baking dish and bake for about 45 minutes or until tender.

Meanwhile, combine the cream cheese and dill in a small bowl. Cut the salmon slices into strips.

Allow the potatoes to cool for about 15 minutes. Cut a cross halfway through the potatoes with a small knife, gently squeeze the base of the potatoes to open the centre.

Fill centres with a spoonful of the cheese mixture, top with a salmon twist and garnish with extra dill.

Stuffed potatoes

Serving size: Serves 4

Cooking time: More than 1 hour

INGREDIENTS
4 large (1kg) pontiac, desiree or brushed potatoes

Salmon and cottage cheese filling

210g can red salmon, drained

1 cup (200g) cottage cheese

1 tablespoon drained baby capers

1 tablespoon chopped fresh dill

METHOD
Preheat oven to very hot (250°C). Scrub potatoes well and pat dry. Place potatoes on an oven tray and bake in a very hot oven for about 45 minutes or until tender. Cut the tops off them and carefully scoop out flesh, leaving the skins intact. Place potato flesh in a bowl, mash lightly. Combine with filling ingredients in a medium bowl. Spoon mixture into potato shells and place on an oven tray. Bake in a hot oven (220°C) for 10 minutes or until hot. Other fillings can be used.

Chive and beef or lamb bacon filling

Chop four rashers of bacon and cook in a medium, heated pan until browned; drain on absorbent paper. In a bowl, combine potato flesh with bacon, 2/3 of a cup of reduced-fat sour cream, ¼ cup of chopped fresh garlic chives and salt and pepper to taste. Spoon mixture into the potato shells, sprinkle with ¼ of a cup of coarsely grated cheddar cheese and bake in a hot oven.

Chilli and avocado filling

In a medium bowl, combine the potato flesh with 2/3 of a cup of reduced-fat sour cream, two tablespoons of chopped fresh coriander leaves and a tablespoon of sweet chilli sauce. Spoon mixture into potato shells and bake.In a small bowl, mash one small avocado with half a small red onion, finely chopped, and two teaspoons of lemon juice. Serve potatoes topped with the avocado mixture.

Layered potato and mince gratin

Serving size: Serves 6

Cooking time: More than 1 hour

INGREDIENTS
20g butter

2 beef bacon rashers, chopped

2 medium (300g) brown onions, chopped

1 stick celery, chopped finely1kg minced beef

1½ cups (375ml) beef stock

¼ cup (60ml) tomato pastesalt and pepper, to taste

1 tablespoon cornflour

1 tablespoon water

½ cup chopped fresh parsley

1kg desiree or pontiac potatoes, peeled, sliced thinly

1 tablespoon olive oil

½ cup (40g) grated parmesan cheese

Note: can be made a day ahead.

METHOD
Melt butter in a large pan; cook bacon and onion, stirring, over a low heat for 10 minutes or until onion is soft. Add celery; cook, stirring, for two minutes. Increase heat; add beef, stirring until browned. Stir in stock, paste, salt and pepper; simmer, uncovered, for 15 minutes. Blend cornflour with water and stir into mince until it boils and thickens. Stir in parsley.Preheat oven to moderate (180°C). Overlap 1/3 of the potato slices over the base of an oiled 2.5-litre (10-cup capacity) ovenproof dish; top with half the beef mixture. Repeat layering with remaining potato slices and beef mixture, ending with potato slices. Brush top with oil and bake, uncovered, in a moderate oven for 1 hour. Sprinkle top with cheese and bake for a further 30 minutes or until potato is tender and top is browned.

Fish porridge with dried scallop

Serves 5

Ingredients
1/2 cup rice
4 cups water
4 cups chicken stock
1/s tsp salt
300 grams fish (large fish, fillet only), diced

Ingredients A
20 grams dried scallops, soaked
40 grams dried oyster
1 inch matured ginger, sliced
10pcs dried dates, cored
2 tbsp kei chee (chinese wolfberries/boxthorn fruit)

Ingredients B
1 tbsp young ginger, peeled and finely slivered
1tbsp spring onion, chop
1 tbsp coriander, chopped coarsely
1 tsp sesame oil
Pepper

Instructions:

1. Rinse the rice and drain. In a large pot, bring water and chicken stock to a boling pot. Put in the rice and boil for 5 minutes.
2. Add ingredients A and continue cooking under meduim heat for 20 minutes, stirring occasionally.
3. Put in fish. Add salt. And continue to boil for 10 minutes, stirring occasionally.
4. Turn down the heat and continue simmering until done. Do not cover the pot fully to prevent boiling over.
5 Stir occasionally to avoid burnt porriage at the bottom of pot. Turn off the heat when done and let stand.
6. To serve, ladle hot porridge into bowl. Garnish with ingredients B and serve hot.

Shortcrust pastry tips

I found these tips on Shortcrust pastry. I know it will come in handy to those who loves pastry


Fats
Butter: makes a crisp, rich shortcrust pastry with great flavour.

Margarine: makes a similar result that is slightly less rich and flavourful.

Flour
In shortcrust pastry, plain flour is usually used. Replacing a small amount of plain flour with wholemeal flour produces a delicious nutty-flavoured crust. It may need more liquid.

Liquid
The less liquid used in a pastry the better.
Water gives the pastry crispiness and firmness, although too much makes the pastry hard to handle and causes the pastry case to shrink in the oven, as the water evaporates in the heat. Egg yolk on its own produces a rich, soft and crumbly crust as it increases the fat content.

Making pastry
Rubbing in: this can be done either by hand, or using a food processor. As the key to good pastry is to keep everything cold (to prevent the fat from melting, which toughens the pastry), the processor method is often preferred.

Adding liquid: rich shortcrust pastry has a higher proportion of fat and therefore needs little, if any, water. As soon as it holds together in lumps, stop mixing. Lightly flour your hands and quickly and gently gather into a ball.

Relaxing: it is important to chill pastry for at least 30 minutes before rolling it out, or at least before baking. This allows starch cells to swell and absorb the liquid evenly. "Relaxed" pastry will not shrink as drastically or unevenly as just-made pastry will. Ideally pastry is relaxed before and after rolling.

Blind baking: line the raw pastry case with a piece of baking paper and fill with baking beans or rice. This is to prevent the pastry bubbling up during cooking and help prevent shrinking.