Moroccan Chicken (everyday food) *****

• SERVES 4
• 8 bone-in skinless chicken thighs, about 2 1/2 pounds
• 3 carrots, about 1/2 pound, cut into 1 1/2-inch chunks
• 3 onions, thinly sliced
• 1 can whole tomatoes, 14 1/2 ounces, drained
• 1 can chickpeas, 15 1/2 ounces, drained and rinsed
• sweet potato?
  
• 1 3/4 cups chicken stock or reduced-sodium canned broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon chili powder
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• 2 zucchini, about 1 pound, halved crosswise and quartered lengthwise

1. In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, ginger, turmeric, cinnamon, chili powder, salt, and pepper. Use a wooden spoon to break up tomatoes.
2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through yet still tender, about 15 minutes more.

Sandwich Loaf

Ingredients 2 lb. 2.5 lb. 3 lb.
water 1 1/8 cups 1 1/3 cups 1 2/3 cups
oil 1 1/2 Tbs. 2 Tbs. 2 1/2 Tbs.
salt 1 1/2 tsp. 2 tsp. 2 1/2 tsp.
sugar 1 1/2 Tbs. 2 Tbs. 2 1/2 Tbs.
dried milk powder 2 Tbs. 2 1/2 Tbs. 3 Tbs.
white flour 3 1/2 cups 4 1/4 cups 5 1/3 cups
yeast (active dry, quick-rise or bread machine) 11/2 tsp. 1 1/2 tsp. 2 tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #1, the weight of the bread and the desired crust color. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

Classic White Bread

Ingredients 2 lb. 2.5 lb. 3 lb.
water 1 1/2 cups 1 3/4 cups 2 1/3 cups
salt 1 1/2 tsp. 2 tsp. 3 tsp.
white flour 3 1/3 cups 4 2/3 cups 6 cups
yeast (active dry, quick-rise or bread machine) 1/2 tsp. 3/4 tsp. 1 1/2 tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #1, the weight of the bread and the desired crust color. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the
hook provided. Let bread cool thoroughly before slicing.

Crusty French Garlic Bread

Ingredients 2 lb. 2.5 lb. 3 lb.
water 1 1/3 cups 1 2/3 cups 2 1/8 cups
salt 1 1/2 tsp. 2 tsp. 3 tsp.
sugar 1/2 Tbs. 1 Tbs. 1 1/2 Tbs.
white flour 3 1/2 cups 4 2/3 cups 6 cups
yeast (active dry, quick-rise or bread machine) 1tsp. 1 1/2 tsp. 2 tsp.
chopped garlic cloves 2 3 4 1/2

Add the water, salt, sugar, flour and then yeast into the bread pan. Place the bread pan in the machine. Select Program #2, the weight of the bread and the desired crust color. Press the On/Off button. When you hear the beep at the end of the first kneading cycle, add the garlic. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

Whole Wheat Bread

Ingredients 2 lb. 2.5 lb. 3 lb.
water 1 1/3 cups 1-2/3 cups 2 1/8 cups
oil 1/2 Tbs. 1 Tbs. 1 1/2 Tbs.
salt 1 1/2 tsp. 2 tsp. 3 tsp.
sugar 1 Tbs. 1 1/2 Tbs. 2 Tbs.
dried milk powder 1 1/2 Tbs. 2 Tbs. 2 1/2 Tbs.
white flour 1 1/4 cups 1 2/3 cups 2 cups
whole wheat flour 2 1/3 cups 3 1/8 cups 4 cups
yeast (active dry, quick-rise or bread machine) 1tsp. 11/2 tsp. 2tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine. Select Program #3, the weight of the bread and the desired crust color. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

Brioche With Chocolate Chips

Ingredients 2 lb. 2.5 lb. 3 lb.
milk 1/4 cup 1/3 cup 1/2 cup
eggs 3 4 4
butter 2/3 cup 3/4 cup 1 cup
salt 1 1/2 tsp. 2 tsp. 2 tsp.
sugar 1/4 cup 1/3 cup 1/2 cup
white flour 3 cups 3 3/4 cups 4 1/2 cups
yeast (active dry, quick-rise or bread machine) 21/2 tsp. 3 1/2 tsp. 4 tsp.
chocolate chips 1cup 11/8 cups 11/3 cups

Add the milk, eggs, softened butter, salt, sugar, flour and then yeast into the bread pan. Place the bread pan in the machine. Select Program #4, the weight of the bread and the desired crust color (light). Press the On/Off button. When you hear the beep at the end of the first kneading cycle, add the chocolate chips. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

Raisin Bread

Ingredients 2 lb. 2.5 lb. 3 lb.
milk 2 1/2 Tbs. 3 Tbs. 3 1/2 Tbs.
eggs 3 5 6
butter 3/4 cup 1 cup 1 1/2 cups
salt 1 1/2 tsp. 2 tsp. 2 1/2 tsp.
sugar 1/4 cup 1/3 cup 1/3 cup
white flour 2 1/2 cups 3 1/2 cups 4 1/8 cups
yeast (active dry, quick-rise or bread machine) 2tsp. 2 1/2 tsp. 3 tsp.
raisins 1cup 11/8 cups 11/3 cups

Add the milk, eggs, softened butter, salt, sugar, flour and then yeast into the bread pan.
Place the bread pan in the machine.
Select Program #4, the weight of the bread and the desired crust color (light).
Press the On/Off button.
When you hear the beep at the end of the first kneading cycle, add the raisins.
At the end of the program, turn the machine off and remove the bread pan. Remove the
bread from the pan. If necessary turn the bread on its side and remove the kneading paddles
with the hook provided.
Let bread cool thoroughly before slicing.

Quick Loaf

Ingredients 2.0 lb.
water 1 2/3 cups
oil 2 Tbs.
salt 2 tsp.
sugar 1 1/2 tsp.
dried milk powder 2 1/2 tsp.
white flour 4 1/4 cups
yeast (active dry, quick-rise or bread machine) 4tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #5. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

French Baguettes

Ingredients 4 Baguettes
water 2/3 cup + 1 Tbs.
salt 1 tsp.
white flour 1 3/4 cups
yeast (active dry, quick-rise or bread machine) 1 tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #9 and the desired crust color. Press the On/Off button. At the end of the cycle, when you hear the beep, open the machine and take out the dough. Divide it into 4 equal parts and shape the baguettes. Brush them lightly with water. Place them on the special baguette cooking pan and make several deep cuts in them with the finishing blade or a sharp knife. Place the baguette cooking rack back into the machine in place of the bread pan. Press the On/Off button to resume baking. At the end of the program, remove the baguette rack, remove the baguettes and cool thoroughly.

Ciabatta Rolls

Ingredients 2.5 lb.
water 1 3/4 cups
olive oil 5 Tbs.
salt 2 1/2 tsp.
white flour 5 cups
yeast (active dry, quick-rise or bread machine) 2 1/2 tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #13. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the dough from the pan and transfer to a liberally floured work surface. Press to flatten and divide the dough into 8 balls. Cover with a damp kitchen towel, and let rise for 1 hour at room temperature. Lightly press the balls to flatten them and form them into a square shape, then place on a baking sheet. Preheat oven to 450°F. When oven is hot, brush rolls with olive oil. Place them in the preheated oven along with a pan of water to add humidity. Bake for approximately 25 minutes then cool on a rack.

Pizza Dough

Ingredients 2.5 lb.
water 1 2/3 cups
olive oil 2 1/2 Tbs.
salt 2 1/2 tsp.
white flour 5 1/3 cups
yeast (active dry, quick-rise or bread machine) 2 1/2 tsp.

Directions Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine. Select Program #13. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. The dough is ready to use.

Cinnamon Brioche

Ingredients for Bread: 2 lb. 2.5 lb. 3 lb.
milk 1/4 cup 1/3 cup 1/2 cup
eggs 3 4 4
butter,room temp 2/3 cup 3/4 cup 1 cup
salt 1 1/2 tsp. 2 tsp. 2 tsp.
sugar 1/4 cup 1/3 cup 1/2 cup
vanilla extract 1 tsp. 1 1/2 tsp. 2 tsp.
all purpose flour 3 cups 3 3/4 c 4 1/2 cups
ground cinnamon 2 tsp. 2 1/2 tsp. 3 tsp.
yeast (active dry,quick-rise or bread machine)
2 1/2 tsp. 3 1/2 tsp. 4 tsp.
Ingredients for glaze:
sifted confectioner’s sugar 1 cup
whole milk 1 1/2 Tbs.
vanilla extract 1/2 tsp.
almond extract 1/4 tsp.
ground nutmeg 1/8 tsp.

Method: PROGRAM 4

1. Place the milk,eggs,butter,salt,sugar,and vanilla in the bottom of the bread pan.
2. Combine the flour and cinnamon and add to the bread pan over the liquid ingredients.
3. Sprinkle the yeast evenly over the top of the dry ingredients and initiate program.
4. When bread is done,remove from the bread machine and turn out onto a cooling rack.
Allow to cool to just warm.
5. Combine all glaze ingredients in a small bowl and slowly drizzle over the just warm bread.
Serve warm or at room temperature. Recipe courtesy Emeril Lagasse,

Dinner Rolls

milk 1 1/4 cups
eggs,lightly beaten 2
unsalted butter,melted and kept warm 8 Tbs.(1/2 cup)
sugar 1/4 cup plus 1 tsp.
dried milk powder 3 Tbs.
salt 1 tsp.
bread flour 2 cups
all purpose flour 2 1/2 cups
yeast (active dry,quick-rise or bread machine) One 1/4 ounce packet

Method:
1. Combine the milk,eggs,1/4 cup of the melted butter,sugar,dried milk powder and salt in the bread pan.
2. Combine the bread flour and all purpose flour and add to the bread pan.
3. Sprinkle the yeast evenly over the flour mixture and initiate dough program. 13
4. When dough program is complete,remove the dough from the bread pan and transfer to a lightly floured work surface.
5. Using a lightly floured rolling pin,roll dough to a thickness of 1/2 inch.
6. Using a sharp knife,cut the dough into squares approximately 3 inches square and arrange squares in one even layer in a 9- by 13- inch baking pan.
7. Brush the tops of the dough squares with the remaining 1/4 cup of melted butter,cover with plastic wrap,and set aside in a warm,draftfree place
until dough has doubled in size,about 1 hour.
8. Bake the dinner rolls in a preheated 350 degree F oven until golden brown,18 to 20 minutes.Serve rolls hot or warm.
Yield:6 to 8 servings
Recipe courtesy Emeril Lagasse

River Valley Kitchens - Portabella Pasta Sauce - not safe

We make all our sauces in large kettles, about 50 jars per batch. On a day when we make pasta sauce, no other products are produced. We do however, produce a couple of products that do have nuts in them, so there is a remote possibility of nut contamination. Probably best for him to avoid the sauce.
Sincerely,
Eric Rose, sales@rivervalleykitchens.com

Bob's Red Mill - not safe enough

Thank you for your email. Unfortunately we process tree nuts in both our facilities. Even in our dedicated gluten free facility. We process: almonds, cashews, hazelnuts, pecans, walnuts, coconuts. No peanuts though. Im sorry for this inconvenience. We do segregate our ingredients and thoroughly clean our equipment between production runs. Also, the first 30 lbs of product run on any line is purged. Hope this info is helpful. Thanks!
Lea
lea@bobsredmill.com
Customer Service, Bob's Red Mill Natural Foods

Erin Baker granola - not safe enough

Many of our products are free of nuts. We do process products with peanut, almond, and walnut products in our facility and on some of our equipment, but all of our machinery is thoroughly cleaned between each flavor.
Customer Service
Erin Baker's Wholesome Baked Goods
(877) 889-1090 toll free, www.bbcookies.com

The Peninsula Chicago - safe

Per your inquiry, all restaurants here at The Peninsula Chicago will be able to accommodate most food allergiess, such as the ones you stated, as long as our staff has at least 24 hours of notice.

Should you require assistance with booking a Reservation, have any questions, or need further information, please do not hesitate to contact me directly via phone or email.

Best Regards,
Aileen Hoang
Food & Beverage Assistant
The Peninsula Chicago, 108 East Superior Street, Chicago, IL 60611, USA
Tel: +1 (312) 573-6695, Fax: +1 (312) 573-6697
Email: aileenHOANG@peninsula.com
Website: www.peninsula.com

Peeps marshmallow treats - rely on labels

Thank you for your interest in our PEEPS® Brand Marshmallow Candies. We strive to be aware and responsive to food allergies, intolerances, and sensitivities and are happy to provide as much information as we can to help consumers make informed decisions about the products they eat.

Because product formulations can change at any time, we encourage consumers to refer to our package labels for the most up-to-date ingredient and allergen information. We are required by law to declare major food allergens as defined by the FDA on our label. Moreover, it is our policy to voluntarily add advisory statements to our packages to alert consumers to potential cross contamination risks.

Should you have additional questions about our products, please contact us toll-free at 1-888-645-3453 between 8:30 am and 5:00 pm Eastern Time.

Regards, Lisa M. Guzzo
Consumer Relations Manager
consumerrelations@justborn.com
000507240A

British Curry (mango chutney) - not safe

Just to be on the safe side I would recommend that you do not eat it. I am so sorry.
Kind regards, Patricia
patricia11@britishcurry.co.uk

J. M. Smucker - rely on labels

This letter is in reference to your recent contact with The J.M. Smucker Company. We appreciate the time you have taken to contact us and most certainly enjoy hearing from consumers who enjoy our products.

In response to your comments, The J.M. Smucker Company labels for the top 8 allergens. Smucker's Jams, Jellies and Preserves are free of nuts. However, the best place to look is the ingredient statement as it will state "Contains" or "May Contain" if there are any of the top eight allergens in the product.

Again, thank you for taking the time to contact us. If you should have further questions or need additional information, please visit our website at www.smuckers.com or contact us at 888-550-9555, Monday – Friday, 9:00 a.m. – 7:00 p.m. EST.

Sincerely, Debbie Sparrow
Consumer Relations Representative
Ref # 7931455
consumer.relations@jmsmucker.com

Vege-Sal -- not safe

Because Vege-Sal is manufactured on the same equipment that also makes products containing peanuts, walnuts, and pecans we are not able to absolutely guarantee no contamination whatsoever even though we do a thorough cleaning and sterilization between runs to avoid any cross contamination.

We hope the above information is helpful to you. Thank you again for your interest in our products.
modernfearn@aol.com

Worldfoods - safe, at Cost Plus and MyBrands.com

Thank you for your email. Yes, all our products are free from peanuts and are manufactured in a facility that is peanut free as well. However, we do use coconut milk in our products (coconut has been classified as a tree nut by USFDA in Oct 2006). Hope to have kept you informed.
Warmest regards,Kwan
info@worldfoods.com.my

Update: Thank you for your continued interest in the WORLD FOODS products. Your inquiry was past on to us as we handle the USA sales and marketing of the WORLD FOODS product line. Yes it is still true that the WORLD FOODS products do not contain peanuts or tree nuts and are made in a nut-free manufacturing facility (except for coconut). Currently the only retailer in the Chicago market that carries the WORLD FOODS products is Cost Plus World Markets, see web link below.

http://www.worldmarket.com/content.jsp?sectionId=600

Once again thank you for your interest in WORLD FOODS products. If you have any questions or need additional information let us know. Best Regards, Patrick J. Murphy, 858-731-1009 - O
925.997.9219 - C

Kraft - rely on their labels

For every ingredient that Kraft purchases, we require our suppliers to fill out an extensive questionnaire, which includes a complete list of allergens both directly added and indirectly added through cross contact within the supplier's manufacturing facility. We then develop the ingredient statements and allergy information statements that are declared on our labels based on our formulas, the allergen information we receive from our ingredient suppliers, and any unavoidable cross contact allergens that come from our own manufacturing facilities. We have thoroughly researched all possible sources of allergens and have appropriately declared them on our labels. If peanuts or tree nuts are included in our products, in any amount, it will be listed in the ingredient line. Please be aware that formulas may change and the best source of information is the ingredient line. We ask that our consumers take the time to check the ingredient line prior to purchasing a product. When labeling products, we consider all possible sources of the 8 major allergens recognized by the FDA. These are eggs, fish, shellfish, milk, peanuts, soy, tree nuts and wheat. Kraft labels for an additional 2 allergens such as seed, celery & also sulfites. Again, thanks for contacting us, and I hope you'll continue to enjoy our products.
Kim McMiller
Associate Director, Consumer Relations

Pepperidge Farm - rely on labels

Pepperidge Farm follows all government regulations regarding the labeling of our products. In the case of the top 8 allergens (peanuts, tree nuts, dairy, eggs, fish, wheat, soy and shellfish) we list those ingredients in the product ingredient statement, no matter how small the amount might be. We do not include any of those items under the broader listings of "spices" or "natural flavors" We recommend that consumers always check the ingredient statement and evaluate the product based on the statement.

We work hard to clean and sanitize production equipment to minimize the risk of cross contact with any allergens (e.g., peanuts). We use a "may contain" statement on any products when we feel, despite the application of good manufacturing practices, there is a small risk of cross contact. Our decision to use a "May Contain" statement is made on a product-by-product basis with the consumer's safety being the ultimate goal.

Thank you for visiting the Pepperidge Farm website.
Pepperidge Farm Web Team

Trader Joe's Allergen Info - rely on TJ brand labels

Thank you for contacting us again with your concerns. The information that was provided at the store to you is correct. If you do not see an allergen statement on a product then there are non of the eight major allergens present in the facility. If you see an allergen statement on the package and it does not list nuts then it is a nut free facility. For all products that are not Trader Joe's we ask that you contact the manufacturer as the allergen labeling is voluntary at Trader Joe's and
other companies may not list them on their packages. We will take your request for lists of this nature into consideration. Thank you for your inquiry and thank you for shopping at Trader Joe's .
Kellye
Trader Joe's Customer Relations

Mom Made Foods - not safe

Thank you for contacting Mom Made Foods. While all of our products are nut free, the facility we produce in is not allergen free.
Please let me know if you have other questions.

Sincerely,
Jennifer Mulchandani
Customer Service

Lemon-Baked Cod Recipe

35 min | 10 min prep

SERVES 4

• 1 lb cod fish fillet
• 1/4 cup butter or margarine, melted
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika

1. If fish fillets are large, cut into serving pieces.
2. Mix butter and lemon juice.
3. In another bowl, mix flour, salt and white pepper.
4. Dip fish into butter mixture; coat fish with flour mixture.
5. Place fish in ungreased square baking dish, 8x8x2 inches.
6. Pour remaining butter mixture over fish; sprinkle with paprika.
7. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Dal ***** (Puck)

Prep Time: 10 min

Cook Time: 40 min

Level:Easy

Serves: 4 to 6 servings

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.

Garam Masala:
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Saag Paneer (Low Fat Cheese With Spinach) *****

1 hour | 30 min prep

SERVES 3

• 2 garlic cloves
• 1/2 cup tomato sauce
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 cup cubed panir (optional)
• 1 cup low-fat whipping cream
• 1 tablespoon minced ginger
• 1 teaspoon garam masala
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon red cayenne pepper
• 1/2 teaspoon salt

1. Use cooking spray and heat garlic and ginger over medium-high heat till golden brown.
2. Stir in tomato sauce, coriander, cumin, pepper, masala, salt, and reduce heat to low. Partially cover and summer for 8-9 minutes stirring frequently.
3. Stir in spinach. Simmer 8-10 minutes until spinach turns olive green.
4. Stir in whipping cream.
5. Stir in cheese. Simmer for 3-4 minutes or until cheese is hot and remove from stove.

Reduced Fat Homemade Cheese (Paneer)

½ day | 20 min prep

SERVES 2

• 2 pints reduced-fat milk
• 1 tablespoon white vinegar
• cooking spray

1. Heat milk to boiling over medium-high heat, stirring frequently.
2. Stir in vinegar; remove from heat. The milk will separate into curds (solids) and whey (liquid).
3. Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.
4. Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.
5. Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.
6. Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.

Chicken & Artichokes & Sundried Tomatoes

Active Time: 20 Minutes Total Time: 20 Minutes Makes 4 servings
INGREDIENTS

1/2 cup flour, for dredging

1-1/2 tablespoons vegetable oil

2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed

1-1/2 teaspoons finely chopped garlic

2 tablespoons chopped fresh parsley

1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms

1/4 cup thinly sliced sun-dried tomatoes

1/2 cup chicken broth

Parsley, for garnish

DIRECTIONS

Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.

Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.

Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.

Nutrition Information Makes 4 servings - Facts Per Serving:

Calories: 267 Fat. Total: 7g Carbohydrates, Total: 18g Cholesterol: 68mg Sodium: 295mg Protein: 32g Fiber: 1g % Cal. from Fat: 24% Fat, Saturated: 0g

ediet: White Bean Salad and fruit

ediet: Zucchini-Tomato Frittata with Curry Potatoes, salad & fruit

Chicken with Lemon Oregano & Feta

INGREDIENTS 1 chicken (3 to 3 1/2 pounds), quartered 1 tablespoon olive oil 1 1/2 teaspoons dried oregano 1 tablespoon lemon juice 1/4 teaspoon salt 1/8 teaspoon fresh-ground black pepper 1 tablespoon butter, cut into 4 pieces 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)

DIRECTIONS Heat the oven to 375 degrees F. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices. Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices. Menu Suggestions Balance the tanginess of lemon and feta with a mild side dish such as orzo tossed with a little olive oil or sautéed zucchini.

Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Information Serves 4 - Facts Per Serving: Calories: 460 Fat. Total: 13g Carbohydrates, Total: 1g Cholesterol: 215mg Sodium: 486mg Protein: 80g Fiber: 0g % Cal. from Fat: 25% Fat, Saturated: 0g

Balsamic-Glazed Roasted Chicken Breasts

Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 40 Minutes 4 servings

Serve with steamed broccoli and roasted potatoes.

INGREDIENTS
4 bone-in chicken breasts (about 2 1/2 pounds), trimmed, skin removed
Salt & freshly ground pepper to taste
2 teaspoons dried thyme leaves, divided
1/4 cup red currant jelly
2 tablespoons balsamic vinegar
DIRECTIONS
Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with nonstick spray.

Season chicken on both sides with salt and pepper, then rub with 1 1/2 teaspoons thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes.

Meanwhile, in a small saucepan, heat jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until jelly is melted. Season with salt and pepper and remove from heat.

Turn chicken meat-side up. Brush liberally with jelly glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more. Serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 305 Fat. Total: 3g Carbohydrates, Total: 14g
Cholesterol: 132mg Sodium: 222mg Protein: 52g
Fiber: 0g % Cal. from Fat: 9% Fat, Saturated: 1g

Chicken with Vegetable Cream Cheese Topping

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
Active Time: 10 Minutes
Total Time: 30 Minutes Serves 4

Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken -- simple and delicious.

INGREDIENTS
1 tablespoon cooking oil
1 red bell pepper, chopped
2 scallions including green tops, chopped
1 carrot, grated
8 ounces cream cheese, at room temperature
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed

DIRECTIONS
Heat the oven to 425 degrees F
In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.

Menu Suggestions

The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus, or green beans.

VARIATION -- Chicken Breasts with Boursin-Cheese Sauce
Substitute a 5 1/2-ounce package of plain or garlic-and-herb-flavored Boursin cheese for the cream cheese.

Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 527 Fat. Total: 26g Carbohydrates, Total: 6g
Cholesterol: 210mg Sodium: 923mg Protein: 64g
Fiber: 1g % Cal. from Fat: 44% Fat, Saturated: 0g

Chicken with Italian Salsa Verde

Source: Quick From Scratch - Italian
Active Time: 15 Minutes Total Time: 20 Minutes Serves 4
Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think it's delicious on sautéed and grilled foods as well. INGREDIENTS 2/3 cup lightly packed flat-leaf parsley leaves 3 tablespoons drained capers 3 cloves garlic, 1 whole, 2 minced 4 teaspoons lemon juice 1 teaspoon anchovy paste 1/2 teaspoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1/2 cup plus 1 tablespoon olive oil 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) 1/4 teaspoon dried thyme
DIRECTIONS Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving. In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. Serve the breasts with their juices and then the salsa verde poured over the top.

Memphis Meatloaf *****

Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis TN & Leesburg FL. Nita Holleman, 2000

by Nita Holleman

1½ hours | 20 min prep

SERVES 4 -5 , 1 meatloaf

• 1 1/2 lbs ground beef (ground shoulder roast is good)
• 1 slice bread (broken or chopped finely)
• 1 egg
• 1 small vidalia onion or type sweet onion, finely chopped
• 1 teaspoon table salt
• 1/4 teaspoon black pepper
• 4 tablespoons ketchup
• 1/2-2/3 cup whole milk or half-and-half

Sauce

• 4 tablespoons apple cider vinegar
• 2-4 tablespoons dark brown sugar, packed firm (to taste)
• 1/2 cup ketchup

1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2. Smooth out top.
3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5. ENJOY!
6. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7. **Recipe should be"plump" from the addition of the milk or Half & Half.
8. It should NOT be runny.
9. ***A second batch of sauce served hot is good to serve with the meatloaf.
10. Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

Creamy Cajun Chicken

New Orleans style of chicken with an up-dated Alfredo sauce.

by Lorac

25 min | 10 min prep

SERVES 2

• 2 boneless skinless chicken breasts, cut into thin strips
• 4 ounces linguine, cooked al dente
• 2 teaspoons cajun seasoning
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1-2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

Banana Cake With Cream Cheese Frosting *****

This is one of, (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and this cake was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

by Rhonda *J*

1¼ hours | 15 min prep

SERVES 16 , 1 9x13 pan

• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk

Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar

Garnish

• chopped walnuts

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.

Buffalo Chicken Dip

35 min | 5 min prep

1 pie plate full

• 2 (5 ounce) cans chicken, drained ((by the tuna in the grocery store))
• 2 (8 ounce) packages cream cheese, softened
• 1 cup ranch dressing
• 3/4 cup red hot sauce
• shredded cheddar cheese, you decide how much
• Frito corn chip, scoops

1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees for 15 minutes.
5. Add cheddar to top and bake an additional 10-15 minutes.
6. Serve hot with Frito scoops.

Fruit/Veg Wash

SPRAY

* 1 tablespoon fresh lemon juice
* 1 tablespoon baking soda
* 1 cup water
Put all ingredients into a spray bottle (be careful as it will foam up) shake gently to mix, then spray on veggies or fruit allow to sit for about 2-5 minutes then rinse under cold water.

SOAK

* 1/4 cup vinegar
* 2 tablespoons salt

Fill a clean sink or a large basin with cold water; add in vinegar and salt, then swish around with hands (you may also do this in a large bowl). Place the fruit and/or veggies in and allow to sit for 25-30 minutes although I have even left soaking for over an hour (this will not effect the flavor at all, the vinegar cleans and the salt draws out any little bugs, dirt and other small unwanted things, it also will remove some of the wax. Rinse under cold water and dry.

King Ranch Chicken Casserole x2

Ingredients ~ FLOUR TORTILLA VERSION
3 chicken breasts cooked and cut into bite size pieces
1 package flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (with juices)
1 small package of shredded cheese (I used the Mexi-Blend)
Grease casserole dish and break up tortillas in bottom (I use a pizza slicer to cut mine). Place cut
up chicken on top. Mix soups and ro-tel and pour over chicken. Cover with shredded cheese.
Bake at 350 for 20-30 minutes or until cheese is melted and golden brown.


CORN TORTILLA VERSION: King Ranch Chicken Casserole III
Prep Time: 30 Minutes, Cook Time: 1 Hour , Yields: 8 servings

INGREDIENTS:
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth (or less)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese

1 1/2 teaspoons chili powder

1 teaspoon garlic salt

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

Beluga Lentils, Feta, Red Pepper Salad (epicurious)

Black Beluga Lentils, when cooked properly, are firm with a delightful black sheen. This recipe is designed to really bring out the colors of the ingredints. The flavor takes care of itself.

Servings: 4

1 C Black beluga lentils (available at surfasonline.com)
2 Red peppers
1 Red onion
1 lb Feta cheese
5 tsp chopped Rosemary
1Tsp chopped flat leaf parsley
Good olive oil (about one-half cup)
salt to taste
Bib lettuce (optional)

Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool.

Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces.

Dice the red onion a little smaller than the peppers.

Cube the feta.

Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups.

The black, red, white and green are startling contrasts, looks great, tastes wonderful and the seperate parts can be prepared the day before.