Thai Peanut Chicken

INGREDIENTS

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh ginger root
3/4 cup chopped green onions
2 1/2 cups broccoli florets
1/3 cup unsalted dry-roasted peanuts



DIRECTIONS

Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.

In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.

Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.

Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture.

Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Italian Wedding Pasta

Ingredients
1 lb ground chicken (or turkey)
1/4 cup breadcrumbs (I use Italian, use plain if you wish)
1/4 cup loosely packed fresh parsley leaves, chopped
1/4 teaspoon pepper
1/4 teaspoon salt
2 garlic cloves, pressed
1 large egg
1 cup freshly grated romano cheese, divided
1 (16 ounce) box farfalle pasta (bow ties)
1 tablespoon cornstarch
1 1/2 cups reduced-fat milk
15 1/2 ounces chicken broth
1 (9 ounce) bag baby spinach
fresh ground black pepper, to taste

Directions

1. 
   Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
   
2. In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
   
3. Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
   
4. Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
   
5. Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
   
6. Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano.
7. Bake 20 minutes or until hot in the center and turning golden brown.

www.recipezarr.com #295968

Butternut Risotto

Ingredients

5 cups chicken broth, hot
2 tablespoons olive oil
3 garlic cloves, minced
1 lb butternut squash, peeled seeded and cut into 1/4-inch cubes (about 3 cups)
1 1/2 cups arborio rice
1/4 teaspoon saffron
2 tablespoons butter
2 tablespoons parmesan cheese
1/8 teaspoon pepper

Directions

1. In a large skillet heat oil over medium heat. Add garlic and cook for 15 seconds.
   
2. Add squash and rice and cook for 1 or 2 minutes, stirring.
   
3. Slowly and carefully ad 1/2 cup of the hot broth and the saffron, stirring constantly.
   
4. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy. (This should take about 25 minutes).
   
5. Remove from heat. Stir in butter, the 2 tablespoons of cheese and the pepper.
   
6. Spoon into a serving bowl. Sprinkle with additional parmesan.

www.recipezaar.com #210799

Fried Rice

Ingredients

1 lb boneless skinless chicken breast, cooked & chopped
6 eggs
2 tablespoons oil
1/2 onion, diced
6 cups cooked long-grain rice, chilled
1-2 tablespoon soy sauce
2 tablespoons sesame seeds
1 tablespoon garlic powder
salt & pepper
assorted frozen vegetables (peas, chopped broccoli florets, carrot matchsticks, snow pea pods, etc..)
2-4 tablespoons butter, diced (optional)

Directions

1. Scramble the eggs, chop, and set aside with the cooked chicken.
2. Heat the oil in a very large, deep, heavy bottomed skillet over the highest heat, I use a non-stick pan.
3. Take cold rice from the refrigerator and set aside.
4. Scrape diced onion into pan then follow with cold rice.
5. Immediately start to stir and move the rice around so it will warm up. The big chunks will break up as the rice heats up.
6. Continue stirring the rice and onions, breaking up chunks, over the highest heat.
7. As rice starts to heat, add the soy sauce (I just turn the bottle around the pan a couple of times, no measuring).
8. Push aside the rice so you can see the bottom of the pan, add the sesame seeds.
9. Stir and watch them closely, when they start to brown stir them into the rest of the rice.
10. Add garlic, salt and pepper, chicken, scrambled eggs, and vegetables.
11. Continue browning the rice until fried to your liking and vegetables are heated.
12. For us, the fried rice doesn't taste right without the chinese restaurant greasy-ness. The final step is to take the rice off the heat and stir the chopped butter into it until its melted and thoroughly mixed. This isn't necessary and can be omitted or reduced as desired.

www.recipezarr.com 229074

Aebleskivers

Description
In Denmark æbleskiver are common before Christmas. In December they are often served with gløgg, Scandinavian mulled wine.
They are also often sold at charity markets, scout arrangements, local sports gatherings and similar, or served at children's birthday parties, due to their popularity and easy preparation. Voluntary associations can gain a good profit from preparing them from the pre-fried, frozen stage and selling them, usually three at a time with the usual condiments. Unlike what is sometimes assumed in America, Danes don't eat æbleskiver for breakfast (at least not in modern times).

Ingredients

2 cups White Flour
2 cups 1/2 n 1/2
4 Eggs
1/4 tsp Salt

butter for frying

Decoration powered sugar

Directions
Mix Flour, 1/2 n 1/2 together to a homogeneous mix. Stir in the egg yokes one at a time. Whip the egg white stiff and fold into the mix together with the salt.

Melt a bit of butter in each of the holes in the special Aebleskiver pan and fill ¾ with the dough. When the dumpling is light brown on the bottom they are turned with for example a knitting needle.Bake for 5-6 minutes, turning frequently.Serve sprinkled with powered sugar, and with plenty of jam.

Macaroni Grill's Scaloppine di Pollo

Ingredients

Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter

Chicken & Pasta:
6 to 8 (3-ounce) chicken breasts, pounded thin Oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish

Instructions

To make the sauce:
Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

To make chicken and pasta:
Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve:
Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

Yield: 10 servings

CreditsRecipe from: Denver Rocky Mountain News

Llapingachos

Ingredients

4 pounds of Potatoes
1 White Onion finely chopped
4 Tbs oil with garlic
1/4 cup of shredded cheese
2 egg yolks
Salt to Taste

Directions

1. In a pan fry onions in oil.
2. Boil potatoes in water until fully cooked. Remove from water and whip potatoes until smooth adding salt to taste.
3. Mix potatoes and fried onions. (If the mixture is thin add the egg yolks)
4. Form mixture into balls filling center with cheese. Flatten balls into patties.
5. Place patties in frying pan and fry until golden. Serve with a fresh salad of lettuce, tomato, avocado and peanut sauce.

Humitas

Ingredients

3 cups cornmeal
3 Tbs butter
2 Tbs grated cheese
1/2 tsp salt
1/2 Tbs flour
2 eggs
9 corn husks


Directions

Remove kernels from the ear and grind into a corn meal. Melt butter in frying pan. In a mixing bowl combine melted butter, cornmeal, cheese, salt, flour and eggs. Mix with wooden spoon.

Wash the cornhusks.

Place a spoonful of mixture in the center of each husk. Fold husk over the mixture. Place in a pot and steam for 45 minutes.