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.