hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
FOR TOMATO SAUCE---------------.
Heat oil in saucepan
Preheat oven to 350\u00b0.
Place tomatoes, cut side down, on ungreased cookie sheet.
Bake until wrinkled (approximately 5 minutes).
Chop and set aside.
Meanwhile, prepare Pesto.
Toss cooked, hot fusilli with Pesto; add chopped tomatoes and Mozzarella.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
In a small bowl, combine the garlic, tomatoes, 1/4 cup oil, and vinegar. Season to taste and set aside.
Prepare the pasta according to package instructions.
Meanwhile, heat 1 tbsp oil in a frying pan. Add the salami and cook until lightly browned, then transfer to paper towels. Drain the pasta and toss with the tomato sauce, mozzarella and basil. Season to taste and serve topped with the fried salami and grated Parmesan.
In a large skillet heat oil over medium heat.
Add onions, red peppers, mushrooms and garlic.
Cook, stirring, 8 minutes or until tender.
In large bowl combine Ricotta, Mozzarella, 1/2 cup Parmesan and salt.
Stir in spinach and vegetables.
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ome of this for the sauce recipe.
Add 1/4 cup
econds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and
br>Serve with White Wine Sauce and sprinkle with parsley.
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
Cut chicken into serving size pieces.
Dip into eggs; coat with crumbs.
Heat butter in skillet.
Cook chicken over medium heat until brown.
Stir in tomato sauce and basil.
Reduce heat; cover and cook over low heat for about 30 minutes, turning chicken every 10 minutes.
Prepare sauce.
Put noodles in a 9 x 13-inch pan.
Arrange chicken on top.
Spoon sauce over chicken.
Sprinkle cheese and paprika.
Broil 6 to 7 inches from broiler until cheese is melted and bubbly.
CHICKEN RECIPE: In a large bowl, combine
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the