3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once.
Note: Make sure the patties are well cooked all the way through.
2 1/2 cups all purpose flour
2 egg yolks
1/4 tsp salt
2 egg whites
1 cup butter
1 cup chopped nuts
1/2 cup sugar
Jam
Stir flour and salt together. Cream butter: add sugar gradually beating between additions. Add egg yolks, mix well. Blend in dry ingredients gradually. Shape dough into 1" balls. Roll in slightly beaten egg whites and then in chopped nuts. Place on a greased cookie sheet: make an indentation in centre of cookies. Bake in moderate oven (350°) 20 to 25 mins. Cool: fill centre with jam.
This recipe yields about 4 dozen cookies.
1/2 cup sugar
Grated rind of 1 orange
1/2 cup butter
Grated rind of 1 lemon
1 cup all purpose flour
1 cup chopped nuts
1 egg
Cream sugar and butter together, mixing well. Beat in egg, Add flour gradually, stirring well. Stir in orange rind, lemon rind and chopped nuts. Shape into balls, place on greased cookie sheets. Press balls flat with floured fork. Bake in moderate oven (350°) 12-15 mins.
This recipe yields about 4 dozen cookies.
2/3 cup butter
2 cups all purpose flour
1 cup brown sugar
1/4 tsp salt
1 egg
1/2 tsp baking soda
1 tsp vanilla
Cream butter, gradually add brown sugar and cream well. Add egg and vanilla and beat well. Mix flour, salt and baking soda together, stir into batter. Use dough as it is or shape finished dough into long rolls, about 2" in diameter. Wrap with waxed paper and chill until hard (about 1-2 hours). Slice thinly, place on un-greased cookie sheet and bake at 350° for 8 -10 mins.
(note: variation can be added to plain dough such as: 1 1/2 tsp grated orange or lemon rind, 1 square melted unsweetened chocolate for chocolate dough, or make a mixture of chocolate and plain dough to make pinwheel cookies. You can also add 1/2 tsp almond or other extract or toppings of mixed nuts or fruit sugar.) Let you imagination soar!
This recipe yields about 4 dozen cookies.
4 small boneless skinless chicken breasts (1 lb./450 g)
1/4 cup Kraft Italian Dressing, divided
1 can 25%-less-sodium chicken broth
1/2 tsp. garlic powder
2 cups broccoli florets
1 cup instant white rice, uncooked
1/4 cup sliced almonds, toasted, divided
COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.
STIR in broth, garlic powder and remaining dressing; bring to boil. Cover and simmer 5 min or until chicken is done. Remove chicken; cover to keep warm.
ADD broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.
1 boneless pork roast (3 lb)
3/4 cup Kraft Catalina Dressing, divided
2 lb. potatoes (about 4), cut into 2-inch chunks
4 beets cut into 2-inch chunks
4 onions cut into 2-inch chunks
4 carrots cut into 2-inch chunks
HEAT oven to 350°F.
PLACE meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing.
TOSS potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
TOSS onions and carrots with remaining dressing. Add to ingredients in roasting pan.
BAKE 1 hour 30 min. or until meat is done, basting occasionally with pan juices. Let stand 10 min. before slicing meat. Serve with the cooked vegetables.
Coat a baking sheet with cooking spray, and cut washed sweet potatoes into sticks (don't peel) or 1/2 inch chunks if you prefer. Toss in a bowl with olive oil until lightly coated. Spread potatoes on the baking sheet, season with salt and pepper and bake at 375° for 40 mins or until soft and lightly browned (turn once after 20 mins).
A fancy but easy way for a lovely fish dinner.
1-1/2 lbs fillets
2 tbsp extra-virgin olive oil
1/2 tsp each of salt and pepper
2 tbsp lemon juice
1 green onion, thinly sliced
PARMESAN-CRUSTED TOMATOES
4 plum tomatoes
1/4 cup grated Parmesan cheese
2 tbsp minced fresh parsley
1/4 tsp each of salt and pepper
Arrange fish, skin side down, on greased broiling pan. Brush with 1 tbsp of the oil and sprinkle with salt and pepper. Broil until fish flakes easily when tested, about 4 minutes.
Meanwhile, in bowl, mix together lemon juice, remaining oil, 1 tsp water and green onion. To serve, drizzle over fish.
Parmesan-Crusted Tomatoes:
Core tomatoes; cut lengthwise into quarters. Place on small foil-lined, rimmed baking sheet. In bowl, combine Parmesan cheese, parsley, salt and pepper; sprinkle over tomatoes.
Broil until top is golden, about 4 minutes. Serves 4
Tip: Broil tomatoes and trout about 6 inches from heat.
1/3 cup granulated sugar
1 tbsp all-purpose flour
Pinch salt
1/3 cup milk
1 tbsp butter, melted
1 egg separated
1 tsp finely grated lemon rind
2 tbsp lemon juice
In large bowl, whisk together 2 tbsp of the sugar, flour and salt; whisk in milk, butter and egg yolk. Whisk in lemon rind and juice.
In separate bowl, beat egg white until soft peaks form; beat in remaining sugar, 1 tsp) at a time, until stiff peaks form. Stir about one-quarter into lemon mixture; fold in remaining egg white.
Scrape into two 3/4-cup ramekins. Place in 8- x 4-inch loaf pan. Pour enough boiling water into pan to come halfway up sides of ramekins.
Bake in centre of 350°F toaster oven or oven until top is lightly browned and set, about 20 minutes. Remove from water. Let cool on rack for about 30 minutes. Serve warm or cool.
4 cups plain flour
1 tsp salt
1 tsp baking soda
1 tsp sugar (optional)
2 cups buttermilk or sour milk (hint: add 2 tsps vinegar to 2 cups plain milk)
Preheat oven to 440°F. Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back in to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.
Form a round ball as big as your fist. Place it on a lightly floured board and cut a cross in the top with a floured knife. Put near the top of the oven for 30 to 45 minutes. When baked the loaf will sound hollow when tapped on the bottom with your knuckles. Wrap immediately in a clean tea towel to stop the crust hardening too much.