2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop, if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
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.
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.
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.
6 medium potatoes
2 medium onions
1 tbsp butter
6 cups stock or milk and water mixed
salt & pepper
Parsley
Peel and dice the potatoes and chop the onions. Melt the butter and gently cook the potatoes and onion in a covered pan until soft but not coloured. Add the liquid, season to taste and serve in bowls decorating the top with a little parsley.