Spoon and fork- recipes cooking

Baja Chicken Pasta Salad Baja Chicken Pasta Salad 3/4 lb Chicken Breast; * 6 oz Dried Mixed Fruit; ** 1 cup Ring Macaroni Or Orzo; Raw 1 cup Jicama; Cubed 2 Green Onions/Tops; Sliced 1/2 cup Mayonnaise Or Salad Dressing 2 Tbs Sour Cream Or Plain Yogurt 1 tsp Red Chiles; Ground 1/4 tsp Salt Procedure 1 The chicken breast should be boneless, skinless and weigh about 3/4 *You should use 1 6-oz package of diced mixed fruit. There should Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about to 8 minutes or 10 minutes for the...

Autumn Pasta Autumn Pasta 1 cup Fresh coarse bread crumbs 1/2 tsp Crushed red-pepper flakes 1/4 cup Extra-virgin olive oil 3/4 lb Linguini pasta 1/4 lb Thinly sliced pancetta;* in 1-inch pieces 3/4 lb Leeks; split, rinsed, sliced 1 lb Red peppers; quartered, julienned 1 lb Butternut squash; peeled cut into 2 x 1/4 inch stick 3/4 lb Broccoli; peeled and coarsely chopped 3 lg Cloves garlic; minced 3/4 tsp Salt 1/2 tsp Freshly ground pepper Procedure 1 Preheat oven to 350F. In bowl, mix crumbs, pepper flake, and 1 Tablespoon oil. Place on baking sheet; bake 5 minutes, until toasted, stirring once. Set aside. 2 Meanwhile, cook linguini as package label directs. Drain, reserving 3/4 cup cooking liquid. Keep pasta hot. 3 While pasta cooks, in large skillet, heat 1 Tablespoon oil over medium heat; add pancetta. Cook 8 minutes or until crisp, stirring ocassionally. With slotted spoon, remove to bowl. To drippings in skillet, add leeks; saute 10 minutes or until ...

Asparagus and Artichoke Heart Pasta Chez Panisse Asparagus & Artichoke Heart Pasta Chez Panisse 1 1/2 lb Asparagus 4 lg Artichokes 1 Lemon, Juice of 4 Shallots Basil Leaves 3 Tbs Butter, Sweet 1 1/2 cup Stock, Chicken 1 cup Cream, Heavy 1 Tbs Mustard, Dijon Salt Pepper Pasta, Tagliatelle Procedure 1 Cut the tips from the asparagus stalks and wash them well to remove any sand or grit. If they are large, cut into halves or quarters lengthwise. Save the stalks to make soup or puree, or for some other use. Remove all the outer leaves of the artichokes and pare down to the heart. Trim away the green leaf ends, the choke, and the stem. Cut the heart into 8 wedges, and leave them in water with the lemon juice until ready to cook. Peel and thinly slice the shallots. Cut the basil into ribbons. 2 Melt the shallots in a few teaspoons of butter. Add to chicken stock, gently reduce to about a cup, then add the cream. Meanwhile blanch the artichokes in boiling sal...

Angel Hair Pasta withFresh Tomato & Basil Sauce 7 md Tomatoes, skinned & coarsely chopped 8 oz Angel hair pasta 3 Tbs Olive oil 1/3 cup Basil, chopped 1/4 cup Parsley, chopped 2 Scallions, minced 1/3 cup Green olives, sliced Salt & pepper Procedure 1 Cook & drain the pasta. In a serving bowl, combine the pasta with the tomatoes & remaining ingredients. Toss & serve immediately. 2 NOTE: In place of green olives, use black olives, same amount. Servings: 6

Angel Hair Pasta with Shrimp Angel Hair Pasta with Shrimp 1 1/2 Tbs Butter 1 1/2 Tbs Flour 1 1/2 cup Milk 1/2 cup 35 per cent cream 1 1/2 Tbs Pesto sauce 1 1/2 Tbs Chopped parsley 1 Tbs Minced garlic 2 Tbs Grated paresan cheese 1/2 tsp Salt 1/2 tsp White pepper 1 x Worcestershire and tabasco 2/3 lb Capellini 1/2 Red pepper, cut in strips 1/4 lb Snow peas, trimmed 1 lb Jumbo shrimp Procedure 1 In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sau...

Angel Hair Pasta 1/2 cup Extra-virgin olive oil 4 tsp Shallots, diced 4 tsp Garlic, minced 1 cup Medium-sized mushrooms sliced 1 cup Oyster mushrooms, stemmed 1 cup Roma tomatoes, diced small 12 oz Fresh spinach, washed and stemmed 1/2 cup White wine 1 cup Vegetable broth Salt & pepper to taste 24 oz Angel hair pasta, cooked Procedure 1 Heat olive oil in a small skilled over medium heat. Saute shallots, garlic and mushrooms until soft. Add roma tomatoes and fresh spinach, then add white wine and mix well. 2 When this begins to simmer, add the broth and season with salt and pepper to taste. Return to a simmer. Toss with cooked angel-hair pasta. 3 Approximate values per serving: 1,255 calories, 61 g fat, 1 mg cholesterol, 146 g carbohydrates, 466 mg sodium, 44 percent calories from fat. Servings: 4

Apple Pecan Baked Pancakes Ingredients: 1-1/2 cups prepared buckwheat pancake batter 2 tablespoons unsalted butter, melted 1 cup Granny Smith apples, peeled and sliced 1/3 cup pecans, chopped 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon Preparation: Heat oven to 350°F. Prepare buckwheat pancake mix according to package directions and set aside. Pour melted butter into a 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top of apple-nut mixture. Bake 30 to 35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup or fresh apple butter. Makes 4 servings, 1/4 pancake each. Nutritional information per serving: Calories: 262.8 Fat: 14.8 g Saturated fat: 5.2 g Carbohydrate: 28.7 g Total sugars: 12.6 g Protein: 3.7 g Sodium: 55 mg Cholesterol: 107.6 mg Dietary fiber: 1.5 g

PICO DE GALLO                              ---.Makes 2 􀁗 cups:--- Salsa cruda is usually made in a blender or molcajete, while pico de gallo is chopped by hand. To take this recipe to the next level, use heirloom tomatoes, very sweet onions (such as Texas 1 0 1 5, Walla Walla, or Vidalia), and the very best sea salt. Soaking the onions in the lime juice "cooks" them the same way it cooks the fish in ceviche. 3 tablespoons freshly squeezed l ime j u ice '/2 cup chopped sweet onion 2 cups chopped, very ripe tomatoes 2 tablespoons m i nced jalapeno chiles, se rrano chi les, chile peq uins, or poblano rajas '/2 teaspoon salt (preferab ly good-qual ity sea salt), plus more as needed '/2 teaspoon freshly grou n d b lack pepper, plus more as needed 2 tablespoons chopped fresh cilantro Dash of ol ive oil Combine the lime juice a...

CHICKEN ENCHILADAS ---Makes 8 enchiladas; serves 4--- Enchiladas are a great way to use up leftover chicken. It doesn't matter if the chicken you use to stuff the tortillas is grilled, barbecued, boiled, or fried. Here's a standard procedure for making chicken enchiladas-pick the sauce that you like best. 6 tablespoons ol ive oil 114 cup d iced onion 4 cups shredded cooked chicken, chopped 2 cups sauce, such as "Son of Suchilquitongo" Salsa Verde, Roasted Green Chile Sauce, David Garrido's Ancho-Tomatillo Sauce, or Easy Mole Poblano 8 corn tortil las '12 cup crumbled q ueso blanco, for garn ish (optional) 2 tablespoons l ightly toasted sesame seeds, for garnish (opti onal) Preheat the oven to 300"F. Grease a 9 by 1 3-inch baking dish. In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook until wilted, 2 to 3 minutes. Add the chicken and cook until the chicken is heated, 2 to 3 minutes. Remove from the heat and pla...

Amaretto Peach Cheesecake 3 tb Margarine 1/3 c Sugar 1 Large Egg 3/4 c Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Sugar 3 tb Unbleached All-purpose Flour 3 Large Eggs 16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur * Peach halves should be drained, and then pureed. Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

A Masterpiece Cheesecake Crust: 2 C. graham cracker crumbs 1/4 C. melted butter 1/3 C. powdered sugar 2 Tbsp. flour Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place in refrigerator while making filling. Filling: 1 lb. cream cheese 3 eggs 1/2 C. sugar Beat well and pour into pie crust. Bake in 350 degree F oven for 20 minutes ONLY. Remove and cool. Cake may be decorated with any variety of fruits, canned or in season.

Banana Cream Cheesecake 1 Yellow cake mix, prepared in 13x9 pan. 8 oz Cream cheese, room temperature 1 pk (3-oz) instant vanilla pudding 2 c Milk 3 Or 4 bananas 1 lg Container Cool Whip 1 c Chopped nuts Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip and top with nuts.

Chocolate Cheesecake 12 oz Semi-sweet chocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted butter 1 c Sour cream at room temperature 1 ts Vanilla 3 lg Eggs 1 c Sugar 3 8-oz packages cream cheese; softened 1 c Chopped pecans Confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool. In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese. Stir in the chocolate mixture and fold in the pecans. Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is just set. (The cake will fall in the middle.) Let the cheesecake cool in the pan on a rack, chil...

Coconut Chocolate Cheesecake 1 c Grham Cracker Crumbs 3 tb Sugar 3 tb Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 tb Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 ts Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 tb Sugar 2 tb Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Cheddar Chili Cheesecake 1 1/2 tb Butter (for pan) 1/4 c Fine breadcrumbs, toasted 1/4 c Finely grated cheddar cheese 6 oz Thinly sliced ham 1 1/2 lb Cream cheese, room temp. 3/4 lb Sharp cheddar, grated 1 c Cottage cheese 3/4 c Chopped green onion 4 Eggs 3 tb Jalapeno pepper* 2 tb Milk 1 Garlic clove, halved . *seeded and finely chopped. Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.

Chocolate Cherry Cheesecake 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4 ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 ts Vanilla Extract 1 lb Cherry Pie Filling 1/2 c Heavy Cream Whipped (Opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie ...

Cocoa-Nut Meringue Cheesecake 7 oz (1 pk) Flaked Coconut * 1/4 c Chopped pecans 3 tb Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 tb Cocoa 2 tb Water 1 ts Vanilla 3 ea Large Eggs, Separated Dash salt 7 oz (1 jr) Marshmallow Creme 1/2 c Chopped Pecans * Coconut should be flaked and toasted. Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.

Chocolate Orange Supreme Cheesecake 1 c Chocolate Wafer Crumbs 1/4 ts Cinnamon 3 tb Margarine, Melted 32 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 ts Vanilla 1/2 c Semi-sweet Choc. ChipsMelted 2 tb Orange Flavord Liqueur 1/2 ts Grated Orange Peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Turtle Cheesecake 2 c Vanilla Wafer Crumbs 6 tb Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 c Sugar 1 ts Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

Cherry Cheesecake Cheesecake: 2/3 c Cottage cheese Artificial sweetener; equal to 6 tb. sugar 1 tb Lemon; rind grated 1/2 ts Vanilla 2 Eggs; separated 1/4 c Evaporated skim milk 1/3 c Instant non-fat dry milk Cherry Topping: 1 c Sweet cherries; pitted 1/4 c Cherry flavored beverage; dietetic Artificial sweetener; to taste ¼ ts Cherry extract Cheesecake: Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F. Topping: In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.