Chicken Recipes

Succulent Parmesan Chicken Recipe

Recipes for Chicken
1 lb boneless, skinless chicken breasts
1 cup mayo
1/2 cup shredded Parmesan
Dash of Oregano
Preheat oven to 375. Place 1 lb boneless chicken breasts in baking a dish.. Mix mayo and Parmesan together in a separate bowl. Spoon over chicken, add a dash of oregano and bake approx 30-40 minutes. (Check for doneness)
Orange Honey Chicken
1-1/2 cups vegetable juice
2 tbs lemon juice
4 tsp honey
1/2 tsp grated orange peel
1/4 tsp garlic powder
1/8 tsp black pepper
2-1/2 to 3-lb broiler-fryer, cut-up
In 12×8 inch baking dish, stir together vegetable juice, lemon juice, honey, peel, garlic powder and pepper. Place chicken in marinade, turning to coat. Cover; refrigerate at least 2 hours, turning pieces occasionally.
Remove chicken from marinade, reserving marinade. Place chicken on grill; grill 6 inches from heat 35 minutes or until fork-tender, basting chicken with marinade and tuning occasionally with tongs.
Makes 6 servings.

Chicken Korma Recipe

Hawaiian Grilled Chicken Recipe

1/3 c. white wine vinegar
2 small red bell peppers, halved and
2 small onions, halved
2 small zucchinis, halved lengthwise
2 small Yellow squash, halved lengthwise
1/2 med. size ripe pineapple **
2 Broiler-fryers, split (2 to 2 1/2 Lb each)
3 T. Dried rosemary
1/4 c. coarse grain mustard seed
** Cut pineapple lengthwise into 4 pieces, remove core but leave
rind on.
In a small bowl, combine vinegar, mustard, and rosemary.
Brush chicken on both sides with 2 tablespoons of the marinade.
Let stand 30 minutes or refrigerate at least 1 hour or overnight.
If refrigerated overnight, remove 30 minutes before grilling.
Place chicken on grill about 6 inches from low-glowing coals.
Grill, turning and basting with reserved marinade, 30 to 50
minutes, or until juices run clear when pierced with a
knife.
About 10 minutes before chicken is done, place pineapple
and vegetables on grill; brush with marinade.
Cook 3 to 4 minutes; turn.
Brush with marinade; heat 5 minutes longer or until hot.

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Chicken Recipes

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Dilled Sour Cream Chicken Recipes

8 to 10 skinless chicken pieces (I used boneless chicken breasts)
Pepper to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Paprika
Wide egg noodles, cooked
Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle
with pepper.
Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms.
Pour over chicken. Sprinkle with paprika. Bake uncovered at 350
degrees F for 1 hour or until chicken is tender.
Serve over egg noodles if desired.
Makes 4 to 6 servings.
This one you could serve over noodles instead of rice:

Chicken Recipes - Crockpot Chicken recipe

I used frozen boneless chicken breast (4 or 5)
2 cans Campbell Condensed cream of Chicken Soup
3 cans Campbell Condensed Fiesta Cheese Soup
Garlic Salt
Stick it all in the crockpot and cook for 5 to 7 hours.

Chinese Recipes

Cabbage Recipes - Cabbage With Chinese Sausage Recipe

Serves 4 to 6

INGREDIENTS:
4 dried mushrooms
Sauce:
1/2 cup low-sodium chicken broth or soaking liquid from the mushrooms
1 tablespoon hoisin sauce
1 tablespoon brown bean sauce
1/4 teaspoon chili paste with garlic, or to taste
Mixture:
2 teaspoons cornstarch
2 tablespoons water
8 Napa cabbage leaves, chopped
1 shallot
3 - 4 Chinese sausages (lop cheong)*
1 green onion
3 tablespoons oil for stir-frying, or as needed

PREPARATION:
Soften the mushrooms by soaking in hot water for 20 - 30 minutes. Squeeze
out the excess water and cut the mushrooms into thin slices.

Mix the sauce ingredients in a bowl and set aside. In a separate small bowl,
dissolve the cornstarch in the water and set aside. Chop the Chinese cabbage
into bite-sized pieces. Peel and chop the shallot. Cut the lop cheong on the
diagonal into thin slices (about 1/4-inch). Cut the green onions on the
diagonal into 1-inch pieces.

Heat the wok over medium-high to high heat. Add the oil. When the oil is
ready, add the shallot. Cook until softened, then add the sausage and
mushrooms. Stir-fry the sausage until lightly browned (about 2 minutes).

Add the cabbage to the wok. Stir-fry briefly, adding a bit of soy sauce or
salt if desired. Push the sausage and cabbage to the sides of the wok. Add
the sauce in the middle. Give the cornstarch and water mixture a quick stir
and add to the sauce, stirring quickly to thicken. Mix everything together.
Stir in the green onion. Taste and add salt, pepper, or soy sauce if
desired. Simmer for a few more minutes, and serve hot.

*Chinese sausages are smaller than regular sausages; they can be purchased
at Asian markets.

Chinese Recipe - Cantonese Cream Corn Soup

5 cups homemade chicken stock or store bought chicken broth
1-1/4 cups canned creamed corn
1/4 tsp. salt, to taste
1/2 tsp. granulated sugar
Ground black or white pepper, to taste
2 tsp. Chinese rice wine or dry sherry
3/4 cup cooked crab meat, or cooked diced ham
1 TB cornstarch dissolved in 2 TB water
2 egg whites, lightly beaten
1/2 tsp. sesame oil, or to taste
2 green onions, finely chopped,  for garnish, optional

Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn
and bring back to a boil (about 3 minutes).

Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crab meat.

Cook for about 2 minutes to bring back to a boil again.

Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup,
stirring to thicken. When the soup has thickened, remove the saucepan from the heat.

Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.

Add the sesame oil and the green onions garnish if using.

1 pound flank steak - sliced against the grain into very thin slices
2 tablespoons soy sauce
1 tablespoon dry sherry
1 (10 oz) package frozen broccoli, defrosted
1 clove minced garlic
1 slice finely minced ginger root
2 tablespoons peanut oil
1 dash salt to taste

Combine soy sauce and sherry, and pour this mixture over steak. Marinate the meat for 15 minutes.

Slice broccoli at a diagonal and mince garlic and ginger.

Heat a wok 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger.

Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-fry, stirring constantly, for about 1 minute.

Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot.

Calories=263. 8; protein=25.71 g; total fat=15.4 g; carbohydrate=4.51 g; dietary fiber=2.22 g; calcium=48.67 mg; sodium=573 mg; potassium=604. 8 mg.

Per Serving (excluding unknown items): 70 Calories; 7g Fat (90.7% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.

Italian Food - Italian Cooking

Appetizer - Antipasto Platter

1 jar (24 oz.) pepperoncini peppers, drained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
2 cups fresh mushrooms, cut in half
2 cups cherry tomatoes, cut in half
1/2 lb. Provolone cheese, cubed
1 can (6 oz.) pitted ripe olives, drained
1 pkg. (3-1/2 oz.) pepperoni, sliced
1 bottle (8 oz.) Italian vinaigrette dressing
Lettuce leaves

In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.

Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce lined platter. Serve with toothpicks. 

Yield:  14 to 16 servings.

Sandwich Recipe - Open-Faced Italian Brisket Sandwiches

1 (3 lb) boneless beef brisket, partially frozen
1 medium onion, quartered, sliced
1 (19 oz) can Progresso Tomato Basil Soup
2 Tbs cornstarch
2 Tbs brown sugar
1/2 tsp dried Italian seasoning
1/8 tsp ground red pepper (cayenne)
2 Tbs Worcestershire sauce
10 (1/2-inch-thick) slices Italian bread
10 (1 oz) slices provolone cheese
2 Tbs chopped fresh parsley

Cut beef diagonally across grain into thin slices. Place
beef in 3- 1/2 or 4-qt slow cooker. Add onion. In medium
bowl, combine soup, cornstarch, brown sugar, Italian
seasoning, ground red pepper and Worcestershire sauce;
mix until smooth. Pour over beef and onion. Cover; cook
on low setting for 10-12 hours. To serve, place 1 slice
of bread on each individual plate. Top each with slice of
cheese and spoon about 3/4 cut beef mixture over each.
Sprinkle with parsley. Makes 10 servings.

Frittata Recipe - Italian Skillet Frittata

3 Tbsp. oil
2 cups frozen shredded hash brown potatoes
1 cup assorted chopped fresh vegetables
6 eggs, lightly beaten
2 Tbsp. milk or water
3/4 cup Grated Parmesan Cheese, divided

HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and vegetables;
cook 5 minutes or until potatoes are browned, stirring occasionally.

MIX eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly
over potatoes and vegetables; cover. Reduce heat to medium-low.

COOK 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese;
cover. Let stand 5 minutes. Cut into wedges.

Suggested Vegetables: Chopped broccoli flowerets, red pepper and shredded carrots
or sliced green onions, chopped tomato and chopped parsley.

Pasta with Spicy Tomato-Vodka Sauce and Meatballs

3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes, or to taste
3 tbsp. olive oil
1 can (28 oz.) chopped tomatoes (fresh ok)
1/4 cup each vodka, NO flavored; heavy cream
to taste salt, pepper
1 pint cherry tomatoes
1/2 cup parmesan cheese, grated
2 tbsp. fresh basil cut into teeny strips
16 oz. Italian, precooked meatballs (No need to thaw frozen.)
1 lb. pasta; penne, rigatoni recommended

Directions:
Put pasta kettle on to boil. This takes longest of whole meal.
While water is coming to a boil, get out a large sauté pan. Add
olive oil, garlic and peppers. Heat ton medium-high heat until it
starts to sizzle. If garlic gets brown, taste will be very rusty. As
soon as it’s sizzling, add tomatoes and vodka. This is vodka sauce,
so I have no substitute. Bring to a simmer. Add meatballs, even
right from freezer. Heat this on medium heat until meatballs are
thawed and everything is hot, about 15 minutes. By then, pasta water
should be boiling. Add pasta. Follow directions on pkg., but most
penne and rigatoni take about 15 minutes to cook. Go back to sauce.
Add cream, cherry tomatoes, salt and pepper to taste. Turn heat to
low and add your parmesan. Stir and eave simmer until pasta is
completed. When you dish up the sauce, sprinkle on basil. When
finished, thoroughly drain pasta.

Makes 4 servings.

Panini Recipe - Grilled Panini Sandwiches

1 jar (6-1/2 oz.) marinated artichoke hearts
1 jar (7 oz.) roasted red sweet peppers, drained and cut into strips (about 1 cup)
2/3 cup jalapeño stuffed olives, sliced
1 medium onion, thinly sliced and separated into rings
1 small clove garlic, minced
1 TB fresh parsley, chopped
1/8 tsp. dried oregano, crushed
1/8 tsp. ground cumin
4 sandwich rolls, such as pan cubano, bolillos, hoagie buns, sliced in half OR
Two 8″ Italian flat breads (focaccia), split in half horizontally
1 lb. thinly sliced Deli roast beef or roast pork
8 oz. provolone cheese, sliced
4 tsp. olive oil

1. Drain artichokes, reserving marinade; thinly slice artichokes. Combine artichokes, reserved
marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2 to 24 hours, tossing occasionally. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.

2. Coat a very large skillet with 2 teaspoons of the oil. Heat skillet over medium heat for 2 to 3 minutes or until hot. Add 2 sandwiches. Cover sandwiches with foil; weight sandwiches with a large heavy skillet, bacon press, or foil covered brick. Or use a panini press if you have one.

3. Cook over medium heat for 8 to 10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium low, if necessary.

Transfer to a serving plate. Keep warm. Repeat with remaining oil and sandwiches.

Makes 4 sandwiches.

Cookie Recipe - Italian Anise Cookies

1 cup margarine
1/2 cup sugar
3 eggs
1/2 tsp. anise flavor
2 1/2 cups flour
4 tsp. baking powder

Mix margarine, sugar, eggs, and anise.
Sift flour with baking powder and add to mixture, mixing thoroughly.
Flour hands and shape as desired.
Place cookies on greased cookie sheet.
Bake at 400 for 10-12 minutes

Turkey Recipes

Smoked Turkey Baked Chimichangas

1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish
foods in market — use 1 for moderate heat, 2 for extra hot
chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar
or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded
cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling
to combine and season with salt and pepper. Place tortillas in a
kitchen towel and set in microwave. Microwave on high for 1 minute.
To build, place a generous handful of cheese near one edge of the
tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up
and roll tortilla tightly. Repeat to make 4 large stuffed tortilla
wraps. Brush the toaster oven baking tray with vegetable or olive
oil. Brush the wraps with oil and bake until deep golden all over,
15 to 17 minutes. Top with sour cream, cilantro or parsley and
chopped orange or yellow tomato, as garnishes.

Perfect Turkey Drumsticks

Drumsticks however many you want * 3 cups coffee* season all and salt/pepper to taste*I add a little Meat tenderizer*  Place in roaster in Oven.  Bake at 350 Degrees.

      Ingredients
      . 1  8-ounce whole turkey tenderloin(s)
      . 1/4  cup apple juice 
      . 2  tablespoons bottled hoisin sauce
      . 1/2  teaspoon grated fresh ginger
      . 1/8  teaspoon salt
      .   Dash ground red pepper
      . 1/2  cup red, green, and/or yellow sweet pepper cut into thin bite-size strips 
      . 1  small onion(s), cut into thin wedges
      . 1  tablespoon cooking oil
      . 3  tablespoons cold water
      . 1  teaspoon cornstarch
      . 1  small apple(s) or pear(s), peeled (if desired), cored, and cut into wedges
      Directions
      1. Cut each turkey tenderloin in half horizontally to form two 1/2-inch steaks; set aside. In a small bowl stir together apple juice, hoisin sauce, ginger, salt, and ground red pepper; set aside. 
      2. In a large nonstick skillet cook sweet pepper strips and onion wedges in hot oil over medium-high heat for 4 to 5 minutes or until nearly tender. Remove vegetables, reserving oil in skillet. Add turkey to oil in skillet. Cook about 4 minutes or until brown, turning once. 
      3. Return cooked vegetables to skillet. Add apple juice mixture. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until turkey is done (170 degree F). 
      4. Using a slotted spoon, transfer turkey and vegetables to a serving platter, reserving liquid in skillet. Cover and keep warm. 
      5. Combine water and cornstarch; add to liquid in skillet. Cook and stir until thickened and bubbly. Add apple. Cook, covered, about 3 minutes more or just until apple is slightly softened. Spoon apple mixture over turkey and vegetables. Makes 2 servings.

Ground Turkey Recipes

TURKEY AND RICE STUFFED RED PEPPERS

Yield: Makes 4 servings.

Ingredients

-  4 medium red bell peppers, tops, ribs and seeds removed
-  1/2 lb. ground turkey breast
-  1 cup cooked brown rice
-  1 small onion, finely chopped
-  1 peeled garlic clove, minced
-  1/2 cup canned black beans, rinsed and drained
-  1/2 cup corn fresh, canned or defrosted
-  1/4 cup finely minced flat-leaf parsley
-  1 tsp. dried oregano
-  1/2 tsp. salt
-  1/4 tsp. freshly ground black pepper
-  2 Tbsp. grated Parmesan cheese
-  2 Tbsp. bread crumbs, preferably whole-grain

Directions

Preheat the oven to 400 degrees F.

Taking care not to make any holes, cut a very thin slice
off the bottom of each bell pepper, just enough to help
them stand straight and firmly. Set aside.

For the filling, in a large bowl, combine the turkey,
rice, onion, garlic, corn, parsley, oregano, salt and
pepper. Add beans, mixing in lightly with a fork so beans
aren’t mashed. Set aside.

Divide the filling into four portions, packing each pepper
with the mixture, mounding any extra at the top. Place
stuffed peppers in a baking dish just large enough to hold
them. Pour in 1 cup of water. Cover the dish with foil and
bake it in the center of the oven for 40 minutes. In the
meantime, combine cheese with the breadcrumbs in a small bowl.

After 40 minutes of baking, uncover peppers. Sprinkle cheese
mixture over top of each pepper. Continue baking the peppers,
uncovered, 15 to 20 minutes or until the peppers are soft when
pierced with a knife but not collapsing. Cool just long enough
to be able to eat, 10 to 20 minutes, and serve.

CRUNCHY PARMESAN TURKEY

      Ingredients
      . 2  tablespoons seasoned fine dry bread crumbs
      . 2  tablespoons toasted wheat germ
      . 2  tablespoons grated Parmesan cheese
      . 1  teaspoon sesame seed or 1/8 teaspoon Italian seasoning, crushed
      . 1   egg
      . 1/8  teaspoon seasoned salt or 1/8 teaspoon each salt and pepper
      . 2  4-ounce turkey breast slices, cut 1/2 inch thick
      . 1-1/2  teaspoons olive oil or cooking oil
      Directions
      1. In a small shallow dish combine bread crumbs, wheat germ, Parmesan cheese, and sesame seed. 
      2. In another small shallow dish beat together egg and seasoned salt. Dip turkey slices into egg mixture, allowing excess to drain off. Coat with crumb mixture. 
      3. In a medium nonstick skillet heat oil over medium heat. Add turkey to skillet. Cook for 6 to 8 minutes or until turkey is done (170 degree F), turning once. (If turkey starts to brown too quickly, reduce heat to medium-low. Add more oil if necessary during cooking.) Makes 2 servings. 
      For 4 servings: Prepare as above, except use a large nonstick skillet (in step 3).

Turkey, Spinach and Cheese Bread Pudding

1 large whole-wheat baguette or rustic country-style loaf, preferably herbed
(about 3/4 lb. or enough to make 9-10 cups bread cubes)
2-3 tsp. canola oil
2 medium onions, finely chopped
3/4 lb. cooked turkey, preferably breast
(or other leftover meat), cut into 1/2 inch cubes
2 large eggs
2 egg whites
3 1/4 cups reduced-fat milk (2%)
Salt and freshly ground black pepper, to taste
1/4 tsp. nutmeg
Canola oil spray
6 cups spinach leaves (about 1 bunch), washed, drained until dry and coarsely
chopped (about 1/2 commercially bagged baby spinach leaves, which may be used)
1/2-3/4 lb. Monterey Jack cheese with chili peppers, grated

Diagonally cut baguette crosswise into slices 1/1-3/4-inch thick. Cut slices
into bread cubes. (There should be 9-10 cups.) Allow bread to thoroughly dry
out at room temperature or, spread on baking sheets, in a preheated 250-degree
oven. Turn bread cubes mid-way through the process so both sides are exposed
to air. If dried in the oven, set bread cubes aside to cool.

Heat oil in a large non-stick skillet over medium-high heat. Add onions and
sauté, stirring occasionally, until soft and golden. (Reduce heat if necessary
to prevent browning.) With a slotted spoon, transfer onions to a bowl. Add
turkey to pan and sauté, stirring occasionally, until lightly browned. Transfer
turkey to bowl of onions and mix in until well blended.

Whisk eggs and egg whites in a large bowl until thoroughly blended. Whisk in
milk, nutmeg, and salt and pepper to taste.

Lightly coat a shallow 9×13-inch (3 qt.) baking dish with canola oil spray.
Arrange enough bread cubes in the dish to cover the bottom in a single layer.
Evenly distribute turkey/onion mixture on top of bread. Evenly arrange spinach
on top. Cover with remaining bread cubes so that spinach is not visible from
the top. (If desired, pudding and liquid mixture can be chilled separately at
this point, covered, up to overnight, with liquid added just prior to baking.
Bring chilled pudding and liquid to room temperature before continuing to the
next step. Pudding can also be chilled up to overnight after the liquid mixture
has been added, but with somewhat less satisfactory results.)

Using a large spoon, add liquid mixture to the pan gradually, as to not
disturbed contents, ensuring that bread cubes on top are moistened. Set aside to
allow bread to absorb some of the liquid, about 10 minutes.

Preheat oven to 350 degrees. Sprinkle cheese evenly over top of pudding. Bake
pudding in the middle of the oven. Bake pudding 45 minutes to 1 hour, or
until puffed, the surface is golden/crusty and pudding seems to be set in middle.
(Pudding will set slightly more after it is removed from the oven.) If top of
pudding begins to be dry out during baking, over lightly with foil and lower
oven temperature 25-50 degrees. Or, small amounts of water or additional milk
can be added to top to slightly moisten bread cubes. (Towards the end of the
baking period, oven temperature can be raised 50 degrees if pudding seems nearly
done but the surface has not become golden and crusty in order to hasten this
last step.)

Remove pudding from oven, place on a wire rack and let cool about 10 minutes
before serving.

A Crocked Turkey

 1 small turkey breast
crockpot
salt

Make sure that the turkey breast will fit into your crockpot. Remove
the wrapper and place your turkey into the crockpot.(Still Frozen).
Sprinkle with a little salt, cover with the lid and cook low for 8
hours or 4-5 on high. The turkey will cook and should be browned
nicely, their will be lots of liquid in the pot to make gravy.

Hint: use the left over for turkey sandwiches or package it for the
freezer.

Hint: we like making pot pie with the leftover, or even turkey salad.

Ground Turkey Recipes 

Ground Turkey Chili

Add some ground turkey to the mix, and no one will ever know you just saved your diners 5 to 10 fat grams per dish. Shredded chicken in chili can be used with great success.
You can add a variety of beans and drop the meat if you prefer vegetarian chili. Serve with an assortment of toppings for your guests to add:

  a.. chopped scallions
  b.. shredded low fat cheddar cheese
  c.. chopped fresh tomatoes or salsa
  d.. low fat sour cream
  e.. chopped black olives
Add crunchy tortilla chips (try the baked kind) or warm whole wheat bread.

This recipe serves 6 to 8, and you could double it for a crowd. Leftovers are even better.

Ingredients

  a.. ½ pound ground chuck, or 93 percent lean ground beef
  b.. ½ pound ground turkey
  c.. 1 cup chopped onion
  d.. ½  cup chopped green pepper
  e.. 2 cloves garlic
  f.. 1 can (14.5 ounce) whole tomatoes, undrained and chopped
  g.. 1 can (10 ounce) red kidney beans or pinto beans
  h.. 1½  cups tomato juice or 1 can tomato paste
  i.. 1 teaspoon ground coriander
  j.. ½  teaspoon ground cumin
  k.. 1 Tablespoon chili powder
  l.. ¼ teaspoon salt
  m.. ¼ teaspoon pepper
  n.. 1/8 teaspoon ground red pepper
  o.. ½ cup green chile salsa
Directions

In large pot, cook ground meat mixture until crumbled and browned. Remove and drain. Sauté garlic, onion and green pepper in cooking spray until tender. Return meat to pan. Add beans and remaining ingredients. Bring to a boil briefly, and then let simmer, stirring occasionally.

Chili becomes more flavorful as it simmers. Season with chili sauce if you want a sweet chili.

Indian Recipes

Vegetable Recipe - Indian Vegetable Curry

Hard to believe a generous portion of this curry recipe is low in fat and

calories. It has a warm, rich flavour and is very filling! Each serving

provides 2.2 portions of your 5-a-day fruit and veg, and is vegetarian

friendly.

Nutrition Information Per Serving:

117 calories, 4.6g fat, 3.6g protein, 16.1g carb. 3.8g fiber

Ingredients:

a. 1 Tbsp Oil

b. 2 Cloves Garlic, crushed

c. 1 Med Onion, finely chopped

d. 3 Stalks Celery, sliced

e. 1 small Apple, peeled cored and diced

f. 1tsp Chilli Powder

g. 1tsp Ground Ginger

h. 1tsp Turmeric Powder

i. 100g Green Beans, sliced

j. 200g Cauliflower, broken into small florets

k. 100g Carrots, sliced

l. 100g Potatoes, diced

m. 1tsp Tomato Puree

n. 20g Sultanas

Method:

1. Heat the oil in a large pan and stir fry garlic, onion, celery and

apple for 5 minutes. Add chilli, ginger and turmeric and continue to stir

fry gently for a further minute.

2. Add the green beans, cauliflower, carrots and potatoes plus 300ml

water. Stir in tomato puree, sultanas and a pinch of salt. Bring to the

boil, reduce heat, cover and simmer for 35 - 40 minutes.

3. Enjoy the aroma until ready to serve!

Cheese Recipe - Indian Cheese with Peas (Mattar Pannir)

For the pannir:

2 quarts (2 L) milk

1/2 cup (125 ml) plain yogurt

2 Tbs (30 ml) fresh lemon juice

For the peas:

1/4 cup (60 ml) ghee

2 Tbs (30 ml) finely chopped fresh ginger

2-3 cloves garlic, finely chopped

1 medium onion, finely chopped

1 cup (250 ml) reserved whey from the pannir

1 Tbs (15 ml) garam masala

1 tsp (5 ml) ground coriander1 tsp (5 ml) turmeric

1/4 tsp (1 ml) cayenne pepper, or to taste

2-3 tomatoes, finely chopped

1 1/2 cups (375 ml) fresh or frozen peas, thawed

1 tsp (5 ml) sugar

Chopped cilantro (coriander leaves) for garnish

To make the pannir, bring the milk to a boil in a saucepan over

moderate heat. Remove from the heat and stir in the yogurt and lemon juice -

the curds should form almost immediately. Pour the contents of the pot

into a sieve lined with several layers of cheesecloth (muslin) set over a

largebowl. Let drain until cool enough to handle, then wrap the cheesecloth

around the curds and wring to extract as much whey as possible.

Reserve:

1 cup of the whey for the recipe and discard the rest. Place the

cheese, still wrapped in the cheesecloth, on a baking sheet and place a heavy

skillet and several heavy cans or heavy pots on top (total weight should

be about 15 lbs, 6 Kg) and let rest at room temperature for 6 to 8

hours, until the cheese is firm. Remove the cheesecloth and cut the cheese

into 1/2-inch (1 cm) cubes.

Heat the ghee in a heavy skillet over moderate heat until very hot and

fry the cheese cubes in batches until golden brown on all sides.

Transfer the browned cheese cubes to a plate. Add the ginger and garlic to the

ghee remaining in the skillet and saute for 30 seconds. Add the onions

and saute, stirring frequently, until the onions are golden brown,

about 10 minutes. Add the remaining ingredients and bring to a boil,

stirring occasionally. Reduce the heat to low and simmer partially covered for

10 minutes. Add the cheese cubes and simmer covered for 10 minutes.

Garnish with chopped cilantro.

Serves 4 to 6.

Shrimp - Indian Shrimp with Lemon and Tomatoes (Jhinga Patia)

For the marinade:
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml) ground cumin
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

2 lbs (900 g) shrimp. peeled and deveined
1/4 cup (60 ml) ghee or vegetable oil
1 tsp (5 ml) black mustard seeds
2-3 cloves finely chopped garlic
1 medium onion, finely chopped
4-6 ripe tomatoes, cored and coarsely chopped
2 Tbs (30 ml) dark brown sugar
Chopped cilantro (coriander leaves) for garnish
Chopped, seeded jalapeno or other hot green chile
for garnish (optional)

Whisk together the ingredients for the marinade in a mixing bowl.
Add the shrimp, tossing to coat evenly, and marinate at room
temperature for 30 minutes. Heat the ghee in a large heavy skillet
over moderate heat until it is very hot and add the mustard seeds.
Immediately add the garlic and onion and saute, stirring frequently,
until the onion is lightly browned, about 8 minutes. Drain the
marinade from the shrimp and add it to the skillet along with the
tomatoes and brown sugar. Cook, stirring frequently, for about 3
minutes. Add the shrimp and cook, stirring frequently, until the
shrimp are pink and firm, about 3 to 4 minutes. Garnish with
chopped cilantro and jalapeno if desired. Serves 4 to 6.

Burger Recipe - Indian-Spiced Turkey Burgers

Indian-seasoned turkey burgers served with a creamy yogurt and cucumber sauce
Prep Time: 30+
Cooking Time: 10-20 minutes

Makes: 6 servings (1 burger with 1/3 cup sauce each)

Ingredients

Burgers:
2 cups dry bread crumbs, divided
1/2 cup finely chopped onion
1 medium tomato, seeded, finely chopped
1 egg, lightly beaten
2 tablespoons plain non-fat yogurt
1 tablespoon finely chopped fresh cilantro
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 teaspoon garam masala
1 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 package (20 ounces) Butterball® Fresh Ground Turkey Breast
2 tablespoons Wesson® Pure Vegetable Oil

Sauce:
1-1/2 cups plain non-fat yogurt
1/4 cup finely chopped seeded cucumber
1/4 cup finely chopped tomato
1 tablespoon finely chopped onion
1/4 teaspoon ground cumin

Directions

Burgers: Combine 1 cup bread crumbs, 1/2 cup onion, 1 tomato, the egg, 2 tablespoons yogurt, the cilantro, ginger, garlic, garam masala, red pepper, 1/2 teaspoon cumin and the salt in large bowl. Add turkey; mix well. Shape into 6 (1/2-inch thick) patties. Coat both sides of patties with remaining 1 cup bread crumbs.
Heat oil in large non-stick skillet over medium heat. Add patties; cook 5 to 6 minutes on each side, or until no longer pink in centres.

Sauce: Meanwhile, mix 1-1/2 cups yogurt, the cucumber, 1/4 cup tomato, 1 tablespoon onions and 1/4 teaspoon cumin in small bowl until well blended. Spoon evenly over burgers.

Rice - COPRA KANA (Spicy Coconut Rice) Recipe

Indian & Pakistani Vegetable

Ingredients:
1 C fresh or dried grated coconut
2 C milk
2 C water
1/4 lb. butter
3 T chopped onion
1 1/2 T Indian curry powder
2 C rice

Directions:
Combine the coconut milk and water in a saucepan. Bring to a boil and remove from the heat and soak for 15 minutes. Press all the liquid from the coconut and discard the pulp.

Melt the butter in a saucepan, add the onion and curry powder.

Saute over low heat for 5 minutes, stirring occasionally.

Wash the rice several changes of water. Add the rice to the onion.

Cook over medium heat for 3 minutes, stirring constantly.

Bring the coconut milk to a boil and add the rice. cover and cook on low heat until al the liquid is absorbed. Stir frequently as the milk is apt to burn.

Side dish for chicken curry