2 Cloves of garlic
2 pieces ginger (same size as garlic cloves)
3 tbsp soy sauce
3 oz melted butter
2 tbsp vinegar
1 pinch crushed chili (optional)
8-10 oz crab legs
Mince Garlic and ginger, sauté in butter until golden brown. Add soy sauce and vinegar and stir. Remove from heat; season to taste. Dip crab legs into hot butter dip. You can also use with shrimp or lobster.
3 tbsp white vinegar
1 egg yoke
1tbsp dijon mustard
1 tsp chopped fresh tarragon, or ½ cup chopped onion
½ tsp crushed fennel seeds
salt and pepper to taste
¼ cup olive oil
8-10 oz. lobster, defrosted and cut into small pieces
8 oz. beef or chicken cooked and drained
½ red onion, thinly sliced
½ green pepper cut in strips
1 bunch spinach, cleaned, torn
1 cup sliced ripe olives
Whisk together vinegar, egg yolk, mustard and seasonings; mix in oil. Combine with remaining ingredients; serve at once or chill. 6 to 8 servings.
6 frying peppers (sliced into thin strips)
2 cloves of garlic (minced)
3 tbsp vegetable oil
1 ½ lbs. sweet Italian sausage (sliced into 1 inch pieces)
1 32oz. jar of Ragu Homestyle Spaghetti Sauce
¾ package (16oz.) rotelle (cooked and drained)
¼ cup grated parmesan cheese
2 cups (8 oz.) shredded mozzarella cheese
In a large skillet, sauté peppers and garlic in hot oil until peppers are tender. Remove and set aside. Add sausage; brown thoroughly. Drain fat. In a large bowl, combine sausage, sautéed peppers, spaghetti sauce, and rotelle. Spoon into a 13x9 inch baking or casserole dish. Bake 40 to 45 minutes or until heated through. Sprinkle with parmesan and mozzarella cheeses. Bake for 5 minutes or until cheese melts. ENJOY!
½ lb. sweet Italian sausage (casings removed)
2 oz. Swiss cheese (diced)
1 egg
pinch of nutmeg
8 boneless, skinless chicken breasts
3 tbsp vegetable oil
1 jar (15 ½ oz.) Ragu Chunky Gardenstyle Spaghetti sauce
In a large skillet, thoroughly brown sausage and drain fat. Combine sausage, cheese, egg, and nutmeg in a medium sized bowl. Place ¼ cup sausage mixture in the center of each breast. Roll and secure with toothpicks. In a large skillet, thoroughly brown chicken on all sides in hot oil, drain fat. Pour spaghetti sauce over chicken. Simmer covered for 45 minutes or until chicken is done. DIG IN!
½ pound of Italian sausage
2 tbsp olive oil
¼ dry white wine
3 large cloves of sliced garlic
1/3 large sweet onion (sliced into rings)
½ green bell pepper (sliced into rings)
1 cup sliced mushrooms
2 tbsp olive oil
2 cups of clean baby spinach
2 cups of grated mozzarella cheese
¼ cup feta cheese
2 tbsp oregano or Italian seasoning
salt and pepper to taste
Sauté sausage in olive oil and dry white wine. Cook until done (5 to 7 minutes) on medium/high heat. Set aside and drain if necessary. Sauté garlic, onion, peppers, and mushrooms in olive oil for 7 to 10 minutes. Place vegetables on crust evenly, and then spread the meat on top evenly. Top with feta, spinach mozzarella, salt and pepper, and oregano or Italian seasoning.
Bake in a preheated oven at 375° for 15 to 20 minutes or until cheese bubbles.
2lbs. ground beef (8 sirloin patties combined)
1 can tomato sauce
1 green bell pepper
1 pkg. Lipton onion soup mix
Mix all ingredients and place in loaf pan. Cook at 350° for 30 to 40 minutes.
1lb. ground beef (4 sirloin patties combined)
½ cup small chopped onion
¼ cup egg beater
1 cup soft bread crumbs
¼ cup skim milk
1 tbsp Italian fat free dressing
4 tbsp Healthy Choice pasta sauce
Dash ground nutmeg, ginger, black pepper
Mix all ingredients except the sauce; for into ½ -1 inch meatballs. Chill for 30 to 60 minutes. Spray a non-stick pan with cooking spray, add canola oil, and heat to medium high. Add meatballs and brown. Remove the meat and simmer pasta sauce for 1 to 2 minutes. Pour sauce over meatballs and serve hot. Make approximately 60 to 70 bite-sized meatballs.
4 boneless chicken breasts (cut each breast into thirds)
2 tsp cornstarch
½ cup flour
1 ½ tsp Chinese chili sauce
½ tsp salt
2 tsp soy sauce
3 cups vegetable oil
1 ½ tsp grated ginger root
1/3 cup water
3 tbsp honey
1/3 cup lemon juice*
8 green onions (thinly sliced)
Combine flour and salt. Coat chicken pieces with flour mixture. Heat oil in wok over high heat until it reached 375°. Add chicken pieces one at a time to hot oil.
NOTE: cook only 1/3 of the pieces at a time.
Cook until golden – about 5 minutes. Drain on absorbent paper towel. Repeat with remaining chicken. Pour out all but one tbsp of oil from the wok. Combine water, lemon juice, cornstarch, chili sauce, and soy sauce in a small bowl. Add ginger to oil in wok. Stir fry for 1 minute. Add honey to ginger. Cook for 1 minute. Add chili mixture to wok; cook until mixture boils (about 1 minute). Stir chicken pieces into chili mixture. Cook and stir until chicken is hot throughout (about 3 minutes). Stir in onions – cook and stir for 1 minute.
* You can omit 1/3 cup of lemon juice and use our Boneless Lemon Pepper Breast instead.
1 lb. boneless pork loin
2 tbsp nam pla (Thai fish sauce)
4 tbsp olive oil (extra virgin)
1 cup dry rice
1 tsp minced garlic
2 cups water (with salt)
½ tsp pepper
Put rice into boiling water; cover and cook according to package. Slice pork loin ¼ to ½ inch thick. In a skillet large enough to hold all of the meat in a single layer, heat the olive oil until very hot. Add the pork slices in a single layer and cook over medium heat for 3 to 4 minutes. Turn the meat with tongs and sprinkle with garlic, pepper, and nam pla. Cook for 4 to 5 minutes more. Flip meat one more time and cook for 30 additional seconds. Serve the pork with the rice and pan juices.
NOTE: Nam pla is the liquid extract from salted and fermented fish. Thai’s use it eh same way that the Japanese and Chinese use soy sauce.
3 ½ lbs. pork spare ribs
1 cup ketchup
1 cup vinegar
½ cup molasses
½ honey
1 tsp liquid smoke
½ tsp salt
½ tsp garlic powder
¼ tsp onion powder
¼ tsp Tabasco sauce
Combine all ingredients in a pan over high heat and bring to a boil. Simmer for 35 minutes. Add vinegar if the sauce is too thick. Cut the ribs into sections of about 4 to 6 ribs each. For each rib section, prepare 2 sheets of aluminum foil roughly 6 inches longer than the ribs. Coat the front and back of the ribs with your sauce – apply liberally, but save some sauce to add later. Wrap each rib section in the foil as tightly as possible. And then wrap each section in the second sheet of foil. Make sure to create a tight seal so the juices to not leak and so the meat will fall off the bone when done. Place the foil wrapped bundles into a refrigerator over night to let the meat soak up the flavors. Place the ribs in a pre-heated 300° oven and cook for 2 ½ hours. Remover the ribs and cover them with the left over sauce.
4 bacon wrap filets
¾ cup beef broth
1 tbsp olive oil
3 tsp butter
2 tbsp shallots (finely chopped)
1 tsp flour
¼ cup Madeira wine
2 tsp parsley (chopped)
Sprinkle meat with salt and pepper on both sides. Heat the oil in a skillet and when very hot, add the meat. Cook over high heat for about 2 to 3 minutes (cook longer for medium or well-done meat). Turn the meat and continue cooking over high heat for about 2 minutes. Remove the meat and place on a warm platter. Pour the fat off of the skillet. Add shallots. Add the wine and cook over high heat for about 30 seconds. Add the broth and bring to a full boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add salt and pepper. Cook until reduced by half. Meanwhile, blend 2 tbsp of butter and flour in a small mixing bowl. Stir into the simmering sauce and cook briefly. Swirl in the remaining butter. Strain the sauce over the meat and dot the center of each piece with a dab of parsley.
1 lb. raw shrimp
2 tsp minced ginger root
2 tsp rice wine + 2 tbsp of rice wine
2 tsp minced garlic
3 tbsp cornstarch
1 ½ Chinese chili sauce
1 large egg
1 tbsp sugar
4 tbsp peanut oil
¼ tsp salt
1/3 cup ketchup
½ cup thawed frozen peas
1 tbsp soy sauce
2 tsp rice vinegar
½ cup cold water
1/3 cup chopped green onions
2 cups vegetable oil
Combine shrimp and 2 tsp of rice wine into t a medium bowl. Sprinkle with 2 tbsp cornstarch and stir well. Beat egg white very lightly in a small bowl; stir into shrimp mixture. Stir in 1 tbsp of peanut oil; cover and refrigerate for 1 to 2 hours. Mix ketchup, 2 tbsp of rice wine and soy sauce in a small bowl. Mix cornstarch and cold water until smooth (double if extra sauce is desired for rice). Heat wok over on high heat for 30 seconds, add vegetable oil and heat over medium heat to 275°. (Velvet only 1/3 of shrimp at a time) Stir shrimp before adding to wok. After adding oil, stir gently to separate. Cook shrimp until they are just pinkish white outside, but raw in the center – 20 to 30 seconds. Remove shrimp to a strainer and drain on paper towels. Reheat oil at 275° and repeat with remaining shrimp. Remove oil from wok and wipe clean. Heat wok on high heat for 15 seconds and add 2 tbsp of peanut oil and heat until hot for about 30 seconds. Reduce heat to medium and stir fry ginger and garlic for 15 seconds. Stir in chili sauce and stir fry for 5 seconds. Increase heat to high. Stir in ketchup mixture, sugar, salt and cook for 15 seconds. Add peas, shrimp, and onions to wok and stir fry for 30 seconds. Stir cornstarch mixture and add to the wok, pouring it around the edge of the wok. Cook, stir, and fold mixture until sauce thickens and coats the shrimp evenly – 30 to 40 seconds. Drizzle with vinegar and 1 tbsp peanut oil and stir 3 to 4 times.
6 salmon steaks, 1 inch thick
1/3 cup of butter
½ tbsp salt
¼ tsp paprika
1 tbsp Worcestershire sauce
2 tbsp grated onion
Preheat oven to 350°. Place salmon steaks in a greased shallow baking dish. Melt butter, add seasonings and Worcestershire sauce and spread mixture over fish. Sprinkle 1 tsp grated onion over each steak. Bake for 25 to 30 minutes.
4 flounders*
2 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
2 tbsp tarragon, finely chopped
¼ tbsp nutmeg
1 glass white wine
salt and black pepper
2 oz. butter
4oz. fresh white breadcrumbs
parsley sprigs to garnish (optional)
Set oven at 450°. Wash and dry fish. Mix herbs and nutmeg together. Butter an oven proof dish and coat with the herb mixture. Arrange the fish in the dish and pour the white wine over fish. Melt 1 oz. of butter, pour over the fish and cover with bread crumbs. Dot the remaining butter and bake for 10 to 15 minutes near the top of the over so the bread crumbs brown. Add a little extra butter if they start to look a bit dry.
*Any White fish may be substituted for flounder.
4 pork chops
1 large onion (chopped)
1 tbsp butter
½ can cream of mushroom soup
1 cup sour cream
freshly ground pepper
Sauté onion in the butter until it is transparent. Add chops to skillet and brown on one side. After turning, add the mixture of soup and sour cream. Turn down heat and cover. Cook 20 minutes depending on the chop thickness. Top with lots of freshly ground pepper. The sauce makes a kind of gravy which can be served over egg noodles or mashed potatoes.
3lbs. boneless chuck roast
1 tbsp vegetable oil
1tbsp dried, whole basil (crushed)
1 small onion (ringed)
½ tsp garlic powder
½ tsp pepper
1 cup hot water
Brown the roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover and reduce heat. Simmer for 2 ½ hours or until tender. Remove from pan drippings and serve.
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