Pineapple Upside Down Cake

Pineapple Upside Down Cake

Ingredients

Topping:

4 tablespoons (1/4 cup) (55 grams) unsalted butter

3/4 cup (160 grams) light brown sugar

1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)

Cake Batter:

1 1/2 cups (195 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs, separated

1/2 cup (120 ml) milk

1/4 teaspoon cream of tartar

Method

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on the bottom of the pan.

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Serve with softly whipped cream.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

Chicken Pot Pie

Chicken Pot Pie

Ingredients

2 tablespoons butter

1 large onion, chopped

2 cloves garlic, minced

3/4 teaspoon dried thyme leaves

1/2 teaspoon sage

1/4 teaspoon ground black pepper

1/3 cup flour

2 (14
 -ounce) cans chicken broth

1 (16-ounce) package mixed frozen vegetables

3 cups cooked rice

2 cups cooked chopped chicken

1/2 cup chopped fresh parsley

1 1/2 cups baking mix*

3/4 cup buttermilk*

1/2 cup finely chopped green onions

Method

Filling: Heat butter in 3- to 4-quart stockpot over mediumhigh

heat until hot. Add onion, garlic, thyme, sage and pepper.

Cook and stir 3 to 5 minutes, or until onion is tender.Add flour,

cook and stir 1 to 2 minutes.Whisk in broth; cook, whisking 4 to

6 minutes, or until sauce boils and thickens. Stir in vegetables;

cook 5 to 7 minutes, or until vegetables are tender. Stir in rice,

chicken and parsley; cook, stirring 2 to 3 minutes more. Place in

2 -quart casserole. (May be prepared 1 day ahead. Cover and

refrigerate. Bring to room temperature before baking.)

Biscuits: Combine baking mix, buttermilk and green onions in medium bowl. Gently stir, just until dough comes together. Form dough into 9-inch

long log on lightly floured surface; cut crosswise into 6 -inch rounds. (Or roll out dough on lightly floured surface to -inch thickness and cut

with cookie cutters.) Top casserole with biscuits, spacing evenly. Bake at 425 degrees for 20 minutes, or until filling is bubbly and biscuits are golden

brown. Serve immediately.

Short Bread Cookies

Short Bread Cookies

The secret to making good shortbread cookies is to use a high quality butter and pure vanilla extract.

Ingredients

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

Method

In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread can keep in an airtight container for about a week or frozen for several months.

Tips: The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the flour with rice flour to give them a slightly crunchy texture. Or, for a more delicate tasting shortbread with a melt-in-your-mouth texture, replace 1/2 cup (70 grams) of the flour with cornstarch (corn flour). Shortbreads can be cut into various shapes using your favorite cookie cutter, baked in a tart pan, or else as fingers. If you like, sprinkle the baked cookies with granulated white sugar or dip the ends of the shortbread in melted chocolate. The variations are endless but all produce a wonderful tasting cookie that is perfect any time of the day.

Tomatillo Chicken

Tomatillo Chicken

Ingredients

• 1 1 / 2 pounds fresh tomatillos, husked, washed and halved (quarter large ones)

• 1 tablespoon vegetable oil

• 1 (3- to 4-pound) chicken, wing tips reserved for another use and the remainder cut into 8 pieces

• Kosher salt and fresh-ground black pepper, to taste

• 2 jalapenos, minced

•1 / 2 medium white onion, chopped

• 3 cloves garlic, finely chopped

• 1 (15-ounce) can hominy, drained

• 1 / 4 cup chopped cilantro

Method

In a food processor fitted with the metal blade, process the tomatillos until pureed.

In a large skillet over medium-high heat, heat the oil. Season the chicken with salt and pepper. Cook the chicken, skin side down, 6 minutes until browned. Do not crowd the pan; this may have to be done in batches. Transfer browned chicken to a plate.

Add jalapenos and onions to skillet and cook over medium heat, stirring frequently, 3 minutes until slightly softened. Add garlic and cook 1 minute until fragrant. Stir in tomatillo puree and hominy; bring to a simmer. Season with salt and pepper.

Return the chicken to the pan, skin side up, and any accumulated juices on the plate. Nestle the chicken into the sauce. Cover and cook 25 minutes until chicken is cooked through. If sauce is thin when chicken is cooked, place the pan over

medium-high heat and cook until reduced and thickened to desired consistency. Serve garnished with cilantro. Makes 4 servings.

Steak 954 Original (Kobe) Sliders

Steak 954 Original (Kobe) Sliders

If you cannot find ground American Wagyu beef, substitute 20 percent lean ground chuck.

Ingredients

Caramelized Onions:

• 1 Vidalia or other sweet onion

• 1 tablespoon butter

Pickled Shallots:

• 1 / 4 cup champagne vinegar

• 4 pink peppercorns

• 1 teaspoon sugar

• 1 large shallot, thinly sliced

Herbed Aioli:

• 1 / 4 cup mayonnaise

• 1 / 8 lemon (a wedge)

• 1 tablespoon chopped fresh parsley

• 1 / 4 teaspoon chopped fresh basil or a pinch dried

• 1 / 4 teaspoon chopped fresh tarragon or a pinch dried

• Salt and fresh-ground black pepper, to taste

Original Sliders:

• 1 1 / 2 pounds quality ground beef (American Wagyu preferred)

• Salt and fresh-ground black pepper, to taste

• 12 small buns*

• 2 tablespoons vegetable oil

• 4 square slices gruyere cheese, quartered (into 1-inch squares)

• 2 to 3 plum tomatoes, sliced 1 / 4 inch thick (12 slices)

Method

To make onions: Cut the onion in half top to bottom and then lay cut side down on thecutting board. Cut top to bottom into thin slivers. Heat butter in a large skillet overmedium-low heat. Add the onions and cook until golden brown, stirring periodically, about 30minutes until golden.

To make shallots: In a nonreactive small saucepan, bring vinegar, peppercorns and sugar to a boil. Place sliced shallots in a nonreactive container with lid. When the sugar dissolves, pour the vinegar mixture through a fine mesh strainer over the shallots. Cover and let stand at least 20 minutes.

To make aioli: Combine mayonnaise, the juice squeezed from the lemon wedge, the parsley, basil and tarragon. Season with salt and pepper.To make sliders: Divide the ground beef into 2-ounce portions and form into 12 patties. Season with salt and pepper.

Heat an iron skillet or heavy saute pan over medium-high heat about 5 minutes. Turn on the broiler to high and place the buns, cut side up, under the broiler until toasted; remove from broiler and set aside. Turn broiler to low.

Place oil in skillet. Add the patties and sear about 2 minutes on each side, then cook to desired doneness. Drain all grease from the pan. Place 1 teaspoon warm caramelized onions on top of each burger in the skillet and then top with a slice cheese. Place under the broiler until cheese melts.

Place the burgers on the bottoms of the buns. Place a tomato slice and the 1 teaspoon pickled shallots on each bun top. Add 1 teaspoon aioli and put the top of the buns on the burgers. Makes 12 mini burgers.

Mutton Biriyani

Mutton Biriyani

Ingredients

Mutton, 1 1/2 inch pieces 1 kilogram

Basmati rice 1 1/2 cups

Ginger 4 inch piece

Saffron (kesar) 7-8 strands

Milk , warm 1/2 cup

Yogurt 2 cups

Salt to taste

Turmeric powder 1 teaspoon

Garlic paste 1 1/2 tablespoons

Oil to deep fry

Onions, thinly sliced 4-5 large

Cloves 4-5

Cinnamon 1 inch stick

Green cardamoms 4-5

Black cardamoms 1-2

Peppercorns 6-8

Ghee 5 tablespoons

Green chillies, chopped 2

Coriander powder 2 tablespoons

Cumin powder 1 tablespoon

Red chilli powder 1 teaspoon

Tomatoes, chopped 4 large

Garam masala powder 2 teaspoons

Fresh coriander leaves, coarsely chopped 1/2 bunch

Fresh mint leaves, coarsely chopped 1/2 bunch

Butter 3 tablespoons

Method

Soak rice for half an hour in five to six cups of water. Drain and keep aside. Cut half the

ginger into julienne and make a paste of the rest. Soak saffron in warm milk and keep aside.

Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.

Cook rice in salted five cups of boiling water along with cloves, cinnamon,

green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add

remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on highheat for seven to eight minutes.

Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook

covered till mutton is almost cooked.

Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.

In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam

masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices.

Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 180°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton.

Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter.

Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180°C. Garnish with fried sliced onions and serve.

Quesadillas- Refried Bean and Spinach

Quesadillas- Refried Bean and Spinach

These spicy Refried Bean-and-Spinach Quesadillas go great with a beer or glass of wine.

Ingredients

• 1 (16-ounce) can spicy refried beans
• 10 fajita-size flour tortillas
• 1 / 2 cup chopped scallions
• 1 1 / 2 cups fine-sliced fresh spinach leaves*
• 1 cup grated extra-sharp cheddar cheese
• 1 cup prepared salsa, optional
• 1 cup sour cream, optional

Method

Preheat the oven to 200 degrees. Divide the refried beans among 5 tortillas, spreading them evenly over each. Top each with a portion of scallions, then spinach, then cheese. Press the remaining tortillas on top to form quesadillas.

Coat a large skillet with no-stick cooking spray; set over medium heat. One at a time, toast each quesadilla about 2 minutes per side until browned on both sides. Coat the skillet with additional cooking spray between cooking each quesadilla.

As they finish toasting, transfer the quesadillas to a baking pan and place in the oven to keep warm. To serve, quarter each quesadilla to serve with salsa and sour cream, if desired. Makes 20 pieces.

Chickpea Dip

Chickpea Dip

Ingredients

• 2 cups canned chickpeas, rinsed and drained

• 1 to 3 canned chipotle peppers in adobo sauce, minced

• 3 tablespoons fresh lime juice, or to taste

• 1 clove garlic, minced

• 2 scallions, minced

• 3 tablespoons minced cilantro

• 1 / 4 to 1 / 2 cup vegetable broth

• 1 / 2 teaspoon ground cumin or to taste

• 1 tablespoon extra-virgin olive oil, plus 2 teaspoons, for drizzling

Method

Place chickpeas, peppers, lime juice, garlic, scallions, cilantro, broth, cumin and 1 tablespoon oil in a food processor fitted with the metal blade. Process to puree.

Transfer the dip to a serving bowl. Drizzle the top with the remaining oil. Makes 8 servings.

Peanut Butter-Chocolate Chip Cookies

Peanut Butter-Chocolate Chip Cookies

These will please peanut butter and chocolate lovers of all ages.

Ingredients

• 1 (18.25-ounce) box

super-moist devil's food cake mix

• 1 / 3 cup water

• 1 / 4 cup butter, at room temperature

• 3 / 4 cup smooth peanut butter

• 2 large eggs

• 1 (12-ounce) package semisweet chocolate chips (2 cups)

Method

Preheat oven to 375 degrees.

In a large mixing bowl, mix about half the dry cake mix, the water, butter, peanut butter and eggs until smooth. Stir in the remaining cake mix and the chocolate chips.

Drop the dough by rounded teaspoonfuls about 2 inches apart, on ungreased baking pans. Bake 8 to 10 minutes or until firm around the edges but with the centers still a bit soft.

Let cool a minute on the pans, then remove to wire racks to cool completely. Makes about 4 1 / 2 dozen cookies.

Peanut Butter and Jelly Cake

Peanut Butter and Jelly Cake

This upscale variation of the peanut butter and jelly sandwich is a treat for young and old alike.

Ingredients

for Cake Batter:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 / 2 cup margarine (Parkay recommended), at room temperature

• 1 1 / 3 cups sugar

• 1 / 4 cup smooth peanut butter

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 cup milk

for Peanut Butter Frosting:

• 1 / 4 cup margarine (Parkay recommended), at room temperature

• 1 / 4 cup smooth peanut butter

• 1 teaspoon pure vanilla extract

• Dash salt

• 2 1 / 2 cups sifted

confectioners' sugar

• 2 to 3 tablespoons milk

• 2 / 3 cup strawberry preserves or grape jelly

Method

To make cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch-round cake pans; set aside.

In a large mixing bowl, whisk together the flour, baking powder and salt. Transfer to a piece of wax paper.

In the same bowl, use an electric mixer on medium speed to cream together the margarine and sugar until light and fluffy. Beat in the peanut

butter, then the eggs and vanilla, mixing well.

Add the dry ingredients alternately with the milk, mixing well after each addition. Divide the batter between the prepared pans.

Bake in the center of the oven 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes, then transfer to wire racks to cool completely.

To make frosting: In a mixing bowl, use an electric mixer on medium speed to cream the margarine with the peanut butter. Blend in the vanilla and salt. Add the sugar alternately with the milk, adding just enough milk so the frosting is light, fluffy and of spreading consistency.

When the cake layers are completely cooled, spread the preserves or jelly between the layers and cover the top and side with the frosting. Makes 12 servings.

Muffins

Muffins

These are a delicious breakfast or brunch treat served warm with lots of butter.

Ingredients

• 1 cup blanched whole almonds, toasted*

• 3 / 4 cup sugar

• 1 / 2 teaspoon fine-grated lemon zest

• 1 1 / 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 / 2 teaspoon salt

• 1 / 4 teaspoon ground cinnamon

• 1 cup whole milk

• 3 / 4 stick (6 tablespoons) unsalted butter, melted and cooled

• 1 large egg

• 1 / 8 teaspoon almond extract

• 1 / 3 cup seedless raspberry jam

• Confectioners' sugar, for dusting

Method

Preheat the oven to 400 degrees. Grease well 12 (1 / 2-cup) muffin cups; set aside.

In a food processor fitted with the metal blade, process the

almonds, sugar and lemon zest until the almonds are finely ground.

In a large mixing bowl, whisk together the flour, almond mixture, baking powder, salt and cinnamon.

In another bowl, whisk together the milk, butter, egg and almond extract. Stir the milk mixture into the dry ingredients in the large bowl until everything is moistened.

Put about 3 large tablespoons batter into the bottom of each prepared muffin cup. Top each with about 1 rounded teaspoon jam. Divide the remaining batter among the cups.

Bake in the center of the oven about 10 minutes or until lightly browned and firm to the touch. Cool in the pan 5 to 10 minutes, then turn out onto wire racks to cool completely.

Dust with a little confectioners' sugar before serving. Makes 12 muffins.

Chicken Soup With Matzo Balls

Chicken Soup With Matzo Balls

Ingredients

• 4 bone-in, skin-on chicken breasts

• 2 large onions, peeled and quartered

• 4 carrots, peeled and each cut into 3 or 4 pieces

• 1 celery root, peeled and quartered

• 2 parsnips, peeled and each cut into 3 pieces

• 5 to 6 celery ribs, each cut into 4 pieces

• 14 cups water (3 quarts plus 2 cups)

• 2 teaspoons salt

• Matzo Balls (recipe given under)

Method

Place chicken and vegetables in a large pot with 14 cups water. Bring to a boil, skimming any foam that rises to the top.

Reduce heat and simmer 2 hours. Strain soup and refrigerate the broth overnight. (You can save the chicken, skin and debone it and use the meat for chicken salad.) Skim the fat off the broth, place broth in a large pot and heat over medium heat. Serve with Matzo Balls. Makes 12 cups soup.

To make Matzo Balls

• 2 cups plain matzo meal

• 2 teaspoons salt

• 2 cups boiling water plus water for cooking

• 1 / 4 cup vegetable oil

• 2 eggs

In a mixing bowl combine matzo meal, salt, 2 cups boiling water and oil. When thoroughly mixed, add eggs, cover and refrigerate for at least an hour.

With wet hands, gently form mixture into balls the size of pingpong balls. Bring a large pot of water to a rolling boil over high heat. Place balls in boiling water, reduce the heat to medium high and boil 20 minutes, until balls are cooked through. Makes 24 matzo balls.

Egg Curry (Indian Style)

Egg Curry (Indian Style)

Ingredients

4 Eggs (hard boiled)

1 onion

1/2 tomato (pureed)

3-4 flakes of garlic

1/2-inch piece of ginger

1-2 green chilies

2 tbsp chopped coriander leaves

Salt To Taste

Red chili powder to taste

3/4th tsp turmeric powder

1/2 tsp coriander powder

3/4 tsp garam masala

2-3 tbsp vegetable oil / ghee

1 cup green peas or 250 gms paneer

Method

Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.

Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.

Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.

Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.

Add a cup of water and cook till it dry's.

Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.

Add 1 cup of water and bring to boil and reduce the flame.

Simmer for 10 minutes.

Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Samosa

Samosa

Ingredients:

For Cover:

1 cup all purpose flour (Maida)

Water to Knead dough

2tbsp oil

Little salt

1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)

1/2 cup Green Peas (boiled)

1-2 Green Chilies (finely chopped)

1/2tsp Ginger (crushed)

1tbsp cilantro (coriander leaves) finely chopped

Few chopped Cashews (optional)

Few Raisins (optional)

1/2tsp Garam masala

Salt to taste

Red chili powder to taste

1/2 tsp. Dry Mango powder( Amchur) (optional)

Method

To make th cover:

Mix all the ingredients (salt, oil, ajwain) except water.

Add a little water at a time.

Pat and knead well for several times into a soft pliable dough.

Cover it with moist Muslin cloth and keep aside for 15 minutes.

To make the Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.

Add green peas, cashews and raisins and mix well.

Add cilantro (coriander) and keep aside.

Make small rolls of dough and roll it into a 4"-5" diameter circle.

Cut it into two parts like semi-circle.

Now take one semi circle and fold it like a cone. Use water while doing so.

Place a spoon of filling in the cone and seal the third side using a drop of water.

Heat oil in a deep frying pan (kadhai) and deep fry till golden brown (fry on a medium flame).

Serve samosa hot with (or without) any dip (chutney) or your choice.

French Fries

French Fries

Ingredients

6 large baking potatoes, cut into strips

Oil for deep frying

Salt

Method

* Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width

* Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.

* Heat oil in deep fryer to about 375°.

* Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

* Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Brisket in sweet and tangy sauce

Brisket in sweet and tangy sauce,

green beans, rice and a green salad with peanuts and pomegranate

Serve with basmati rice. Feel free to use a larger piece of brisket (cooking time is the same). 

Ingredients

Baked Brisket:

• 1 (2.5-pound) first-cut brisket

• 1 / 2 (2-ounce) box Onion Recipe Soup & Dip Mix (1 envelope)

• 2 parsnips, peeled and sliced

• 2 carrots, peeled and sliced

• 2 celery ribs, peeled and sliced

Sweet-and-Tangy Sauce:

• 2 tablespoons vegetable oil

• 1 large red onion, diced

• 3 cloves garlic, minced

• 1 cup golden raisins

• 1 / 4 cup sugar

• 1 tablespoon balsamic vinegar

• 1 / 2 cup sweet chili sauce*

• 1 / 2 cup dry white wine

• 1 cup water

Method

To make brisket: Preheat oven to 350 degrees. Rub brisket with soup mix, place on a 2-foot piece heavy-duty aluminum foil. Place vegetables atop meat. Fold foil around meat and vegetables and fold foil at seams to seal well into a tight package. Place on a rimmed baking sheet and bake 3 hours. Remove from oven and let cool to room temperature.

Refrigerate overnight.

Next day, open the package and skim off any fat. Cut meat across the grain into 1 / 4-inch-thick slices and place in a nonreactive baking pan.

To make sauce: Preheat oven to 325 degrees.

(Optional for a thicker sauce, remove the vegetables and any juices from the foil the meat was cooked in and place in a food processor fitted with the metal blade. Process into a paste; set aside.)

In a skillet over medium heat, heat the oil. Add the onions and garlic and cook about 5 minutes until golden. Add the optional pureed vegetables, if using for a thicker sauce, as well as the raisins, sugar, vinegar, chili sauce, wine and water; bring to a boil.

Cover the sliced meat with the sauce, cover the pan with foil and bake 30 minutes until heated through. Makes 4 to 6 servings.

Per serving (with pureed vegetables in sauce): 540 calories, 28 percent calories from fat, 17 grams total fat, 5 grams saturated fat, 61 milligrams cholesterol, 42 grams carbohydrates, 3 grams total fiber, 34 grams total sugars, 39 grams net carbs, 52 grams protein, 854 milligrams sodium.

*Available in the Asian area of supermarkets or at Asian markets.

Salmon Mancini

Gianni's Salmon Mancini

This is a delicious and easy way to serve salmon in a delectable red pepper-and-artichoke-tomato sauce. Serve this with rice or pasta and/or lots of crusty bread to soak up and enjoy the wonderful sauce.

Ingredients

• 4 (7-ounce) fresh skinless salmon fillets (each about 3 / 4 inch thick)

• 1 / 4 cup all-purpose flour

• 2 tablespoons vegetable oil (we used canola)

• 4 tablespoons unsalted butter

• Salt and fresh-ground black pepper, to taste

• 2 medium red bell peppers, cored,

seeded and cut into thin strips

• 4 canned whole artichoke hearts, drained and quartered*

• 1 cup dry white wine

• 2 tablespoons chopped fresh basil

• 1 (15-ounce) can tomato sauce

Method

Place the flour on a plate. Lightly dredge the salmon in the flour shaking off any excess.

In a nonreactive large skillet or saute pan, heat the oil over medium-high heat. Add the salmon and cook, turning once,1 1 / 2 minutes a side.

Transfer the browned salmon to paper towels while making the sauce.

Carefully drain the oil from the pan and add the butter, salt and pepper to the pan over medium heat. When the butter melts, add the red pepper strips and saute 3 to 4 minutes or until the peppers are very tender. Add the artichoke hearts, white wine, basil and tomato sauce, stirring well.

Return the salmon to the pan in a single layer, spooning the sauce over the top of each fillet. Bring the mixture to a boil, reduce the heat, cover and simmer gently 10 to 12 minutes or until thesalmon is cooked through.

To serve, place a salmon fillet on each of 4 warm plates and divide the sauce among them.

Makes 4 servings.

*We used the Vigo brand imported canned whole (not marinated) artichoke hearts. You will have one or more extra from the can to save for salads.

Chicken Broccoli Frittata

Chicken Broccoli Frittata

An Italian omelet made with broccoli, chicken, tomato and onion plus Italian seasoning for added flavor

Ingredients

* PAM® Original No-Stick Cooking Spray

* 1 cup small fresh broccoli florets

* 1/2 cup chopped cooked chicken breast

* 1/4 cup finely chopped tomato

* 1/4 cup finely chopped onion

* 1/2 teaspoon Italian seasoning

* 1/8 teaspoon salt

* 1 cup Egg Beaters® Original (1 cup = 8 oz)

Method

1. Preheat broiler. Spray medium ovenproof skillet with cooking spray; heat over medium heat. Add broccoli, chicken, tomato, onion, Italian seasoning and salt; cook and stir 3 minutes, or until broccoli is crisp-tender.

2. Add Egg Beaters. Reduce heat to low; cover. Cook 9 minutes, or until frittata is almost set. Remove lid.

3. Place skillet under broiler 2 minutes or until top is set, but not brown. Cut frittata in half to serve.

Pasta with Tomatoes and Basil

Pasta with Tomatoes and Basil

Ingredients

¼ cup extra-virgin olive oil

1 large clove garlic, peeled and crushed

2 (14-ounce) cans Italian tomatoes*

3 large basil leaves plus 1 tablespoon chopped basil, for garnish

Kosher salt and fresh-ground black pepper, to taste

1 pound pasta of your choice, cooked according to package directions and drained

2 tablespoons grated parmesan

Method

In a nonreactive skillet over medium-high heat, heat the oil. Add the garlic and cook until just turning brown. Add the tomatoes, whole basil leaves, salt and pepper and cook about 5 minutes, stirring periodically with a wooden spoon, until thickened into a sauce. Crush the tomatoes with the back of the spoon and cook until sauce is thick again.

Add pasta to pan and use tongs to toss together. Serve topped with chopped basil and parmesan. Makes 4 to 6 servings.

* You can use canned diced tomatoes, cherry tomatoes, or plum tomatoes that you squeeze through your fingers to break up before adding to the pan.

Caribbean Jerk Chicken

Caribbean Jerk Chicken

Ingredients

• 1 tablespoon cracked black peppercorns
• 3 / 4 teaspoon grated nutmeg
• 1 1 / 2 teaspoons ground allspice
• 1 / 2 teaspoon ground cinnamon
• 1 / 4 teaspoon ground cloves
• 2 tablespoons salt
• 1 / 4 cup muscovado or dark brown sugar
• 3 to 9 Scotch bonnet or habanero peppers, seeded and chopped
• 4 teaspoons minced garlic
• 1 tablespoon minced ginger root
• 16 scallions, finely chopped green and white parts
• 1 / 2 cup oil
• Zest and juice of 4 limes
• 1 / 4 cup white vinegar
• 1 / 2 cup dark rum
• 1 (4- to 6-pound) chicken, cut into 8 pieces

Method
In a large zip-seal bag combine the peppercorns, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, oil, lime zest and juice, vinegar and rum. Add chicken pieces. Squeeze out the air, seal the bag and toss to coat. Place the bag in the refrigerator and let marinate overnight, up to 24 hours.

Preheat a gas or charcoal grill. Remove the chicken from the marinade and grill on an oiled grill rack over medium-high heat 20 minutes until the meat is firm and the juices run clear or a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving. Makes 6 servings.

**Muscovado sugar owes its rich color and deep flavor to its high molasses content. It can be found at most cooking and baking supply stores or Caribbean markets. Wear gloves while chopping the Scotch bonnet or habanero peppers because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the peppers.

Kung Pao Chicken (Stir-Fried Chicken and Vegetables)

Kung Pao Chicken (Stir-Fried Chicken and Vegetables)

Ingredients

3 tablespoons vegetable oil

8 ounces boneless, skinless chicken breast, cut into cubes

1 tablespoon minced garlic

1 teaspoon sliced ginger root

6 small Asian dried red peppers*

1/2 cup diced celery

1/2 thin-sliced carrots

1/2 cup thin-sliced mushrooms

1/2 cup chopped red bell peppers

1/4 cup Chinese white cooking wine*

Brown Sauce and Garnish:

2 tablespoons hoisin sauce*

2 tablespoons oyster sauce*

2 tablespoon water

1 teaspoon cornstarch

2 tablespoons low-sodium soy sauce

3 drops Asian sesame oil*

2 tablespoons dry-roasted unsalted peanuts

Method

To make stir fry: Heat a wok or skillet over high heat until it is very hot. Add the oil and let get very hot. Add the chicken and stir fry until it is lightly browned and about three quarters done. Move the chicken to one side of the wok. Add the garlic, ginger root and dried peppers to the other side of wok. Stir fry until garlic just begins to brown.

Add the celery, carrots, mushrooms and bell peppers; stir fry to combine. Add the wine and stir to remove any brown bits from the bottom of the pan. Let cook as you prepare the sauce.

To make sauce: In a small bowl, combine the hoisin sauce and oyster sauce and stir to combine.

In another small bowl, combine the water and cornstarch and stir until smooth. When the vegtables in the wok are tender crisp, add the oyster sauce mixture and stir to coat the meat and vegetables. Stir the cornstarch mixture to be sure it is combined and then, as you stir the contents of the wok, pour in the cornstarch mixture.

It will thicken quickly and coat the meat and vegetables. Drizzle in the sesame oil. Then stir in the peanuts. Makes 2 servings.

*Available at Asian markets.

** Test kitchen tip: Do not use pre-cut mushrooms. They are too thick. Slice your own. Serve this dish with steamed rice.

Royal India Butter Chicken

Royal India Butter Chicken

A fragrant and savory chicken dish, easy to execute, even easier to enjoy. Serve over rice.

Ingredients

1/4 cup whole blanched almonds

1/4 cup shelled pistachio nuts

2 small onions, peeled and quartered

1 inch peeled ginger root, quartered

6 medium garlic cloves

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground turmeric

1/2 cup (1 stick) butter

1 cup canned tomato sauce

2 cups cooked (about 1/2- to 3/4-inch) cubed white meat chicken

Salt, to taste

Method

Preheat the oven to 350 degrees. Spread the almonds and pistachio nuts in a single layer in a pie pan. Bake 8 to 10 minutes, stirring once, until fragrant and golden brown. Let cool completely, then in a food processor fitted with the metal blade or a coffee grinder, grind to a powder. Set aside

In a food processor fitted with the metal blade or a good blender, puree or process the onions, ginger root and garlic until smooth as possible. Add the ground cumin, coriander and turmeric and process to blend well.

In a heavy medium skillet or sauté pan, melt the butter over medium-high heat. Add the onion mixture and cook, stirring frequently, about 5 minutes or until fragrant and taking on a darker brown color. Regulate the heat so it does not burn. Add the tomato sauce and the nuts and simmer, stirring occasionally, about 5 minutes or until beginning to thicken. Add the chicken and salt. Let simmer another minute or two until the sauce becomes thick. Serve immediately. Make 1 hearty or 2 moderate servings.

Thai Crab and Fish Cakes

Thai Crab and Fish Cakes

Give yourself plenty of time so the flavors of the seafood mixture have time to develop in the refrigerator for a few hours.

Ingredients

-for Crab cake

• 1 / 4 cup vegetable oil (we used canola)

• 1 teaspoon Asian sesame oil

• 1 tablespoon fine-chopped ginger root

• 2 large garlic cloves, minced

• 4 scallions, white part only, chopped

• 2 teaspoons green curry paste*

• 1 / 2 stalk fresh lemongrass, finely chopped*

• 1 pound (about 2 1 / 3 cups) plain mashed potatoes**

• 1 / 4 cup chopped cilantro

• 1 1 / 2 pounds steamed or poached fish, well drained, dried and flaked (we used tilapia)

• 1 (6-ounce) can crab meat, well drained and dried (we used Bumble Bee Fancy White)

• 1 / 2 cup cooked salad shrimp, diced***

• Salt, to taste

-for Coconut Coating:

• 1 / 2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko bread crumbs

• 1 cup flaked sweetened coconut

• Oil, for deep frying

To make cakes: Heat the vegetable and sesame oils in a medium skillet over medium heat. Saute the ginger, garlic and scallions about 2 minutes or until soft and aromatic but not brown.

Add the curry paste and lemongrass and heat through. Remove from the heat and allow to cool 10 minutes.

Place the mashed potatoes in a large mixing bowl and stir in the heated oil mixture. Add the cilantro, fish, crab meat, shrimp and salt; mix well. Cover and refrigerate up to

8 hours to allow the flavors to develop and the mixture to firm up slightly.

To make coating and finish the cakes: Form the mixture into balls the size of golf balls weighing about 2 ounces each; you should have about 24. Place the flour in one bowl, the eggs in another and combine the bread crumbs and coconut in a third.

Roll each ball in the flour, dip in the beaten eggs and let excess drip off and then coat with the coconut mixture. Place on a paper towel-lined wire rack 15 to 20 minutes to allow the coating to dry and make for better deep frying.

Preheat the oven to 200 degrees.

In a deep saucepan or a deep fryer, heat about

2 1 / 2 inches oil to 350 degrees. Carefully add the prepared cakes (you will need to do this in several batches so they are not crowded and the oil remains at a constant temperature). Fry them 3 to 5 minutes until they are golden brown.

Remove to a baking sheet and place in the oven until all are cooked. (You can cook them about an hour ahead and keep them warm in the oven until serving.) Makes about 24 cakes.

Meatballs With Sauce

Meatballs With Sauce

Served as an appetizer at the restaurant, these oversized offerings also make a delicious entree when served with a good salad and some crusty Italian bread. Start early so the meatball mixture can be chilled to firm up and develop flavor. The restaurant serves them with a dollop of ricotta cheese

Ingredients

• 1 medium carrot, cut into 1-inch pieces
• 1 medium onion, quartered
• 3 medium celery ribs, cut into 1-inch pieces
• 6 large garlic cloves
• 1 pound ground beef
• 1 pound ground veal
• 1 pound ground pork
• 1 / 2 cup minced fresh basil
• 1 / 2 cup minced fresh flat-leaf parsley
• 1 / 4 cup minced fresh thyme
• 2 cups dry bread crumbs
• 2 cups grated Parmigiano-Reggiano cheese
• 4 large eggs, lightly beaten
• Kosher salt and coarse-ground black pepper, to taste
• Vegetable oil, for frying (we used canola)
• Tomato Sauce

Method

In a food processor fitted with the metal blade, process the carrots, onions, celery and garlic until very finely chopped.
In a large mixing bowl, mix together the ground beef, veal and pork (clean hands are useful here).
Add the vegetables, basil, parsley and thyme; mix well.

Add the bread crumbs, cheese, eggs, salt and pepper and continue mixing until everything is evenly distributed.

Cover and refrigerate from 1 to 8 hours to allow the flavors to develop and the mixture to firm up for easier shaping. Shape the mixture into 12 nice meatballs (each weighing about 7 ounces).

In a large heavy skillet, preferably nonstick, heat about 1 / 2 inch vegetable oil over medium-high heat. Cook half the meatballs turning them carefully to brown on all sides. When done, transfer to paper towels to drain while browning the remaining meatballs.

Place the sauce in a pot that is large enough to hold the meatballs in a single layer. Bring sauce to a simmer over medium-high heat. Add the meatballs to the sauce, bring to a boil, reduce the heat and simmer, partially covered, 35 to 40 minutes, or until the meatballs are cooked through.

Serve the meatballs with sauce. (The meatballs and sauce can be cooled, well covered and frozen up to 6 months.) Makes 12 servings.

Lasagna

Gianni's Lasagna

This is comfort food from the first to the last bite. While the casserole bakes, toss a green salad and heat crusty Italian bread. Dinner is served.

Ingredients

• 2 tablespoons vegetable oil (we used canola)
• 2 pounds ground lean beef (we used round)
• 4 cups (32-ounces) canned tomato sauce (we used Contadina brand), divided
• Salt and fresh-ground black pepper, to taste
• 2 eggs
• 2 pounds ricotta cheese
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 4 ounces grated parmesan cheese (about 1 1 / 4 cups)
• 2 tablespoons chopped fresh parsley
• 20 precooked pasta sheets (we used 1 1 / 4 boxes Barilla brand)

Method

Preheat the oven to 350 degrees. Very lightly oil the bottom of a 13 1 / 2-by-9 5 / 8-by-2 3 / 4-inch lasagna pan. Feel free to use a disposable aluminum pan. Set aside.

In a nonreactive large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook, breaking up the meat into as small chunks as possible, until nicely browned. Drain well (this is important).

Add 2 cups tomato sauce to the meat. Season with salt and pepper and continue to cook to heat through.

In a large bowl, lightly beat the eggs. Add the ricotta, mozzarella cheese and parmesan cheeses; the parsley, salt and pepper.

Lightly coat the bottom of the prepared pan with about 1 / 3 cup tomato sauce. Layer 4 lasagna sheets very slightly overlapping on top of the sauce. Spread half the cheese mixture on the noodles, spreading to the edges.

Lightly coat with about 1 / 2 cup tomato sauce. Layer another 4 lasagna sheets on top and spread half the meat mixture on the sheets. Repeat these layers with the remaining cheese and meat mixtures. Top with the last 4 lasagna sheets and cover with the remaining 2 / 3 cup sauce.

Cover the pan with aluminum foil and place in the center of the oven about 1 hour. Remove from oven and let stand at least 15 minutes before cutting and serving. Makes 8 servings.

Banana Nut Bread

Banana Nut Bread

This is a wonderfully dark, rich and dense quick bread with just a hint of cinnamon.

Ingredients

• 1 1 / 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• Large pinch salt
• 1 cup firm-packed light brown sugar
• 3 medium eggs
• 1 / 4 cup vegetable oil (we used canola)
• 3 large ripe bananas, peeled and well mashed (1 1 / 2 cups mashed)
• 1 / 2 cup chopped nuts (we like walnuts)

Method

Preheat the oven to 350 degrees. Grease well a 9-by-5-by-3-inch loaf pan. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Transfer to a piece of wax paper.

In the same bowl, beat the sugar, eggs and vegetable oil with an electric mixer on medium speed about3 minutes.

Add the dry ingredients alternately with the mashed bananas beginning and ending with the dry ingredients. Stir in the nuts.

Transfer the batter to the prepared pan and bake in the center of the oven 55 to 60 minutes or until a skewer inserted in the center comes out clean.

Let cool in the pan about 5 minutes, then transfer the bread to a wire rack to cool completely before slicing. For even easier slicing, wrap and refrigerate the bread several hours or overnight. Makes 18 slices.

Thai Coconut Chicken

Thai Coconut Chicken

Coconut marinade gets depth from lime juice, chiles, ginger, herbs and sesame oil.

Ingredients

• 2 tablespoons dark brown sugar

• 1 to 3 Thai chiles, stemmed, seeded and finely chopped

• 1 tablespoon chopped garlic

• 3 tablespoons grated galangal* or ginger root

• 1 / 4 cup chopped cilantro

• 1 / 4 cup chopped Thai purple basil* or Italian basil

• 1 / 4 cup fine-chopped scallions

• 1 / 4 cup fine-chopped lemon grass (tough outer leaves removed)

• Zest of 1 lime, finely grated, plus juice of 4 limes

• 1 (13 1 / 2-ounce) can coconut milk

• 1 / 4 cup toasted sesame oil*

• 2 tablespoons fish sauce

• 1 (4- to 6-pound) chicken, cut into 8 pieces

Method

In a large zip-seal bag, combine the brown sugar, chiles, garlic, galangal or ginger root, cilantro, basil, scallions, lemon grass, lime zest and juice, coconut milk, sesame oil and fish sauce. Add the chicken pieces, squeeze out the air, seal the bag and toss to coat. Refrigerate up to 24 hours.

Preheat a gas or charcoal grill. Remove the chicken from the marinade and grill on an oiled grill rack over medium-high heat 20 minutes until the meat is firm and the juices run clear and a thermometer inserted into the chicken pieces registers 165 degrees. Place chicken on a platter and set aside for a few minutes before serving. Makes 6 servings.

* Galangal (a large root similar to ginger), Thai basil and toasted sesame oil can be found at Asian markets.

Chocolate Coconut Brownies With Coconut Whipped Cream

Chocolate Coconut Brownies With Coconut Whipped Cream

Ingredients

Brownie Batter:

* 4 ounces (1 stick) unsalted butter, diced

* 2 ounces unsweetened chocolate, coarsely chopped

* 1 cup sugar

* 1 / 4 teaspoon vanilla extract

* 2 large eggs, lightly beaten

* 1 / 2 cup flour

* Pinch salt

* 1 / 2 cup sweetened coconut flakes

Coconut Whipped Cream:

* 1 cup heavy or whipping cream

* 1 / 4 cup cream of coconut*

* 1 / 3 cup sweetened coconut flakes, toasted**

Method

To make batter: Adjust an oven rack in lower third of oven, and preheat oven to 350 degrees. Butter and flour an 8-inch-square baking pan, shaking out excess flour.

Place butter and chocolate in a heavy medium saucepan set over low heat. Stir occasionally until chocolate and butter melt. Remove from heat and cool 5 minutes, then stir in sugar and vanilla extract. Add eggs, stirring well to mix. Stir in flour and salt. Finally, stir in coconut flakes.

Spread batter in prepared pan and smooth the top with a spatula. Bake 25 to 30 minutes until a toothpick inserted in the center comes out clean. The top of brownies will be shiny and cracked and the inside moist and somewhat soft. Do not overbake.

Cool brownies to room temperature. Then, with a small knife, loosen edges of brownies from baking pan. Cut brownies into 4 equal squares, then cut each square into 2 triangles for a

total of 8 triangles. (The brownies can be prepared 2 days ahead; store in an airtight container at cool room temperature.)

To make cream: With an electric mixer on medium speed, beat the cream until soft peaks form. Then gradually pour in the cream of coconut and beat until firm. (Cream can be whipped 2

hours ahead; cover and refrigerate.)

To serve, arrange a brownie on each of 8 dessert plates and top each with a generous dollop of whipped cream. Sprinkle some toasted coconut flakes over the cream. Pass any extra cream separately in a small bowl. Makes 8 servings.

*Cream of coconut is available at most grocery stores in the mixed drink aisle. Do not use coconut milk. Stir the cream of coconut well before using as it sometimes separates. You will have some cream of coconut left over; use it to make pina coladas or try combining it with some vanilla ice cream and pineapple juice to make a smoothie.

**To toast coconut flakes: Arrange an oven rack at center position and preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet and bake about 5 minutes until flakes just start to brown. Watch carefully as coconut flakes brown very quickly. Remove, transfer to a plate and cool. (Flakes can be toasted 2 days ahead; cover loosely and leave at room temperature.)