Molasses-Glazed Ham Steak

• 
  
• Ingredients:
• 4 teaspoons molasses
• 1 tablespoon brown sugar , firmly packed
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 (1 lb) lean cooked ham steak

Directions:

1. 1
   Combine all the ingredients but the ham in a small bowl.
2. 2
   Grill the ham, turning one time.
3. 3
   Brush frequently with the molasses sauce.
4. 4
   Grill about 6-8 minutes, until light brown.
5. 5
   (This could be broiled.).

Italian Hero Sandwich

Ingrdients:
Italian Hero Sandwich
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dry mustard
salt & freshly ground black pepper , to taste
1/2 cup extra virgin olive oil
1 Italian bread , with sesame seeds,about 24 inches long,cut in half lengthwise
1/2 cup seeded and chopped pepperoncini pepper
1/2 cup seeded and chopped cherry pepper
2 cups finely shredded iceberg lettuce
4 tomatoes , thinly sliced
5 ounces thinly sliced salami
5 ounces thinly sliced capicola
5 ounces thinly sliced cotto salami
5 ounces thinly sliced mortadella
5 ounces thinly sliced provolone cheese
Directions:
1In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.2Stir to mix well.3Whisk in the olive oil until incorporated.4On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.5Place the bottom half of the loaf over the wrap.6Spread the pepperoncini and cherry peppers over the bread.7Scatter evenly with the lettuce and layer with the tomatoes.8Drizzle with a few tablespoons of the dressing.9Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.10Top with a layer of provolone cheese.11Drizzle the remaining dressing over the cut side of the top of the loaf.12Place on the layered sandwich and enclose in the plastic.13Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.14To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.

Muffuletta Panini

Ingredients:

• softened butter
• 8 slices rusticbread or 8 slices sourdough bread
• 16 slices provolone cheese (thin slices) or 16 slices mozzarella cheese (thin slices)
• 1/2 cup olive salad, drained or 1/2 cup olive tapenade
• 6 ounces thinly sliced black forest ham
• 6 ounces sliced mortadella
• 4 ounces sliced genoa salami

Directions:

1. Brush both sides of bread lightly with butter.
2. Layer 4 slices cheese over four of the slices of bread.
3. Top with olive salad, ham, mortadella, salami, remaining cheese and bread.
4. Cook sandwiches in a preheated panini press until golden brown and cheese is melted, about 3-4 minutes.
5. Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.

Ravioli (Dough and Choice of 4 Fillings)

Dough
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
Ricotta Filling 1
1 1/2 lbs ricotta cheese (drained)
1/4 lb freshly grated romano cheese (about 1 cup)
2 eggs , slightly beaten
1/4 lb mortadella or 1/4 lb ham or 1/4 lb prosciutto or 1/4 lb salami , chopped fine (optional)
1 dash nutmeg
salt and pepper
Ricotta Filling 2
1 1/2 lbs ricotta cheese (drained)
2 eggs
1/4 cup freshly grated romano cheese
1 1/2-2 tablespoons finely minced fresh italian flat leaf parsley
1/4-1/3 teaspoon cinnamon
salt and pepper
Beef and Spinach Filling
1/4 lb lean ground beef
1/4 lb ground veal
1 tablespoon butter
1 clove garlic
1/2 cup cooked chopped spinach , squeezed dry
1 tablespoon chopped italian flat leaf parsley
2 eggs , slightly beaten
2 tablespoons freshly grated romano cheese
1 dash nutmeg
Sausage Filling
3/4 lb loose sweet Italian sausage link (or casings removed from links)
2 eggs , slightly beaten
2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)
Directions:
1MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.2Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.3Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.4Remove garlic and let meat mixture cool.5Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.6Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.7When sausage has cooled, mix in eggs and cheese, set aside filling until needed.8MAKING THE RAVIOLI DOUGH: Sift flour and salt together.9Place flour mixture on a board, making a well in the center of the flour.10Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.11Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.12Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.13Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).14FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.15When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.16Using your fingers, gently press dough between each dab of filling to seal it.17Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.18DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.19COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.20Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.21Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.22Serve hot.

Grape Hazel Italian Pasta Recipes

Ingredients

2 cups (1 cup = 8 ounces) of California seedless grapes
 eight ounces of tubular pasta, cooked, insulation
 2 large spoons cut onion
 a big flap garlic, chopped
 2 teaspoons olive oil
 2 tablespoons of the flour
 1 / 2 cup milk and chicken soup
 1 / 4 cup dry wine Huai
 1 / 4 cup basil cut
 three tablespoons hazel
 1 / 2 teaspoon of salt and grinding mustard

Direction:

Oil into Teflon, by adding rapid Stir in onion and garlic. Flour, stirring uniform. Slowly by adding milk and chicken soup. Huai will dry wine, basil and hazel mixing together. By adding spices; leaching in the face of Italy, stirring.

Nutrition:

Each: 253 calories, protein 6.5 g; 7.9 g fat (29 percent calories from fat), 37.9 g carbohydrate; 2 mg cholesterol; fiber 2.4 g; calcium 386 mg.

CHICKEN IN SWEET AND SOUR SAUCE

Ingredients:
2 chicken legs, about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions,shredded;1/2 egg
Marinade: Dash of sesame oil and pepper;1/3 tsp salt
Thickening: 3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt
Method:
1.Wash, wipe and chop chicken legs into pieces. Marinate for 20 minutes.
2.Blend egg with 2 tbsp of mung bean flour.Add in chicken and mix well.
3.Heat up enough oil in frying pan or wok.Add in chicken gradually and deepfry until cooked.Drain. 4.Saute ginger with 1 tbsp of oil. Pour in thickening and bring to boil.Add in chicken. Mix well.Dish up.Sprinkle with spring onions. * Red vinegar is Zhejiang vinegar.

Grape Hazel Italian Pasta Recipes

 

Ingredients

2 cups (1 cup = 8 ounces) of California seedless grapes
 eight ounces of tubular pasta, cooked, insulation
 2 large spoons cut onion
 a big flap garlic, chopped
 2 teaspoons olive oil
 2 tablespoons of the flour
 1 / 2 cup milk and chicken soup
 1 / 4 cup dry wine Huai
 1 / 4 cup basil cut
 three tablespoons hazel
 1 / 2 teaspoon of salt and grinding mustard

Direction:

Oil into Teflon, by adding rapid Stir in onion and garlic. Flour, stirring uniform. Slowly by adding milk and chicken soup. Huai will dry wine, basil and hazel mixing together. By adding spices; leaching in the face of Italy, stirring.

Nutrition:

Each: 253 calories, protein 6.5 g; 7.9 g fat (29 percent calories from fat), 37.9 g carbohydrate; 2 mg cholesterol; fiber 2.4 g; calcium 386 mg.

Gingerbread Cookies

A classic staple for the Holiday season, gingerbread men are a popular favorite. Makes 2 dozen.

Ingredients:

• 3.5 ounces dry butterscotch pudding mix
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 large egg
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon

Instructions:

1. Cream together the pudding mix, brown sugar and butter. Add in the egg.
2. In a separate bowl, mix together the dry ingredients; slowly combine with the pudding mixture. Cover dough and chill for about one hour.
3. Heat the oven to 350 F (175 C). Grease baking sheets or line with parchment paper. Roll dough to an eight of an inch in thickness, use cookie cutter to cut desired shapes. Place cookies on prepared sheets about two inches apart.
4. Bake for ten minutes until golden brown. Let cool then decorate as desired

Honey Mustard Chicken

The sweet and spicy marinade makes this chicken a sure hit. Serves 4.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 3 tablespoons Dijon mustard
• 1/4 cup honey
• 2 tablespoons apricot jam

Instructions:

1. Heat oven to 350 F (175 C). Season chicken with spices and place in a roasting pan.
2. In a bowl, combine remaining ingredients. Spread mixture over chicken, and marinate for at least an hour.
3. Bake in oven for 30 minutes, basting frequently

Almond Cornflake Crunc Recipes

Ingredients
(A) 130g Butter, 145g Sugar pinch of Salt, 1/2 tsp Liquid glucose
(B) 1 Egg
(C) 200g Flour, 1 tsp Baking powder, 1 tbsp Milk powder, 1/2 tsp Cinnamon powder
(D) 50g Cornflakes, 70g Nibbed Almonds
Topping
some Nibbed almonds, some Green glace cherries
Directions
1.Cream (A) till light then add in (B). Cream till smooth.
2.Add in sieved (C) and mix till well blended.
3.Lastly add in (D) and mix till well incorporated.
4.Take a spoonful of the above mixture. Shape into a ball and toss it in nibbed almonds.
    Place it into the greased pan and decorate with 1/6 green glace cherry at the centre and press it lightly.
5.Bake at 170 degree for 12~15 minutes or till golden brown.
Tips
It can be tossed with crushed cornflakes instead of nibbed almonds.

Crispy California Pasta Cake Recipes

2 cups (1/2 pound) Cooked spaghetti, cooled and chopped into 2-inch pieces
2 cups (1/2 pound) Shredded zucchini
3/4 cup Sliced California Ripe Olives
3/4 cup (3 ounces) Shredded gruyere cheese
1/4 cup Sliced green onions
1 1 Egg, beaten
1 Tablespoon All purpose flour
1 teaspoon Chopped tarragon
1/4 teaspoon Kosher salt
- Cayenne pepper to taste
1 Tablespoon Olive oil
1 1/2 Tablespoons fraiche
Directions:In a large mixing bowl, combine spaghetti, zucchini, California Ripe Olives, cheese, green onions, egg and flour. Season with tarragon, salt and cayenne pepper and set aside. Heat oil in a large non-stick pan over medium-high heat. Scoop approximately 3/4 cup (3 ounces) of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle. Cook for 2-4 minutes on each side until crisp and golden. Remove from pan with slotted spatula and repeat with remaining pasta. Drizzle cakes with cr�me fraiche just before serving. Makes 8 cakes (serves 4).

Chicken Tikka Recipe

(serves 4-6)

Ingredients

750g / 1 1/2lb boneless, skinless chicken breasts (cut into 1 inch cubes)
3 tablespoons plain natural yoghurt
2 tablespoons tomato puree
1 small onion, finely chopped
1 inch piece of fresh root ginger, peeled and grated
3 crushed garlic cloves
1 tablespoon paprika
1 teaspoon ground cumin
large pinch of cayenne pepper
4-6 metal skewers

Method

1. To make the marinade combine the yoghurt, tomato puree, ginger, garlic, onion, paprika, cumin and cayenne pepper in a large bowl.

2. Place the chicken in the marinade, mix well ensuring that all the chicken is coated. Cover and marinate in the fridge for as long as you can, but at least 1 1/2hrs (overnight is best if you have time).

3. Preheat the grill.

4. Thread the chicken on to each skewer, then place under the hot grill (at least 4 inches away from the heat) and grill for around 3-5 minutes on each side or until the chicken is completely cook through. Serve.

*These chicken tikka pieces go great with cucumber raita or why not try them inside a pitta bread with a crisp salad.

Sweet and Sticky Chicken Wings Recipe

(serves 5-6)

Ingredients

1kg chicken wings

4 tbsp ketchup

4 crushed garlic cloves

3 tbsp soft brown sugar

2 tbsp sweet chilli sauce

4 tbsp dark soy sauce

Method

1. Preheat the oven to 200C / 180F / Gas 6.

2. Using a large bowl, mix together the garlic, soft brown sugar, ketchup, sweet chilli sauce and soy sauce.

3. Tip the chicken wings into the bowl and toss well, ensuring all the wings are coated. Transfer them to a large roasting tray and spread out.

4. Place the roasting tray on the middle shelf of the oven and roast for around 40 minutes until completely cooked through.

5. Serve and enjoy.

*These sweet and sticky chicken wings taste great with creamy coleslaw on the side.

Bacon Omelette Recipe

(serves 1)

Ingredients

2 bacon rashers
2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

Method

1. First of all grill the bacon until cooked, then chop the rashers into small pieces. In a bowl beat the eggs with salt, pepper and milk.

2. Place a knob of butter in non-stick frying pan over a medium heat. When the butter melts, pour the egg mixture into the centre of the pan and place bacon pieces in also. Stir twice then cook for approx 3-5 minutes until egg / bacon mixture is set.

3. Loosen the edges of the egg using your spatula, lift and fold the omelette in half and slide the omelette off onto a plate.

Easy Mushroom and Spinach Lasagne Recipe

(serves 6)

Ingredients

500g (1lb) mushrooms, sliced
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
30g (1oz) plain flour
2 x 400g cans chopped tomatoes
1 tbsp chopped fresh basil
500g (1lb) frozen whole leaf spinach, thawed and drained
White sauce – made with 90g (3oz) each of butter, plain flour, 900ml (1 1/2 pints) milk
300g (10oz) mature Cheddar cheese, grated
150g (5oz) no-precook lasagne sheets
salt and black pepper

Method

1. Preheat oven to 190C / 375F / Gas 5.

2. Heat the oil in a saucepan, then add the chopped onion, sliced mushrooms and crushed garlic and cook for around 10 minutes or until nice and soft. Sprinkle in the flour and cook, stirring the mixture for 1 minute.

3. Add the tomatoes to the saucepan and season with the salt and pepper. Cover and simmer for 20 minutes.

4. To make the white sauce, melt the butter in a small saucepan, sprinkle in the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk whilst stirring. Bring the sauce to the boil whilst stirring, and wait until the sauce thickens. Simmer for 2-3 minutes.

5. Season the spinach well with salt and black pepper. Taking 1 teaspoonful at a time, shape the spinach loosely into around 22-24 balls.

6. Spoon one-third of the mushroom mixture into a large ovenproof dish and place 8 of the spinach balls on top. Cover with one-third of the white sauce and one-third of the cheese. Arrange half of the lasagne sheets on top. Repeat the layers, finishing with the cheese.

7. Bake the mushroom and spinach lasagne in the oven on the middle shelf for 35 minutes or until the pasta is tender.