side dishes

7/28/2019 Side Dishes

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1Home Made Cheese SticksIngredients

100 g butter

1 egg 50 ml oil 50 ml milk 25 g fresh yeast 50 g cheese, grated 3 cups flour 1 1/2 tbsp wheat bran, optional 1 tsp sugar saltTopping

1 egg grated cheeseDirections

In a large bowl mix butter with egg and oil. Dissolve yeast in milk and add to butter

mixture. Add flour, wheat bran, sugar, salt and cheese and knead until the dough issmooth and pulls away from the side of the bowl. Cover the bowl with plastic wrap and

refrigerate for 1 hour, to let the yeast develop. Preheat the oven to 180C (350F). Split the dough in 2 pieces, roll out each piece on the back of 2 baking trays.Cut the edges to be straight. Beat egg and brush over dough. Sprinkle with grated cheese and using adough cutter cut in long sticks. Bake for about 20 minutes until golden-brown.

Grilled ColeslawServings: 4


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1/2 small green cabbage, (1 lb/500 g for half)2 tbsp (25 mL) vegetable oil3 tbsp (45 mL) rice vinegar or cider vinegar1/2 tsp (2 mL) salt1/2 tsp (2 mL) pepper1/4 tsp (1 mL) celery seeds1 small carrots, grated1/2 sweet green peppers, thinly sliced

Cut cabbage into quarters; cut out core and separate each quarter into 2 or 3leaf sections. Brush with 1 tbsp (15 mL) of the oil. Place on greased grill overmedium-high heat; close lid and grill, turning once, until tender, about 12minutes. Remove to cutting board; thinly slice.Meanwhile, in small bowl, whisk together remaining oil, vinegar, salt, pepper andcelery seeds.In large bowl, toss together sliced cabbage, grated carrot, green pepper anddressing.


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Baked Egg Rolls with Chinese Plum SauceThese homemade baked egg rolls will disappear as soon as they're out of theoven. Try serving them with Chinese Plum Sauce.Servings: 4

1 lb (454 g) lean ground pork3 green onions, chopped

2 minced cloves of garlic1 carrots, grated1/2 cup (125 mL) chopped water chestnuts2 tbsp (25 mL) soy sauce1 tbsp (15 mL) cornstarch1 tsp (5 mL) sesame oil1/2 tsp (2 mL) pepper12 large (5 1/2 inch/13 cm) egg roll wrappers1 tsp (5 mL) vegetable oil

In nonstick skillet, cook pork over medium-high heat, breaking up with spoon,until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, carrot andwater chestnuts; cook over medium heat until onions are softened, 3 minutes.In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water,sesame oil and pepper; pour into pan and toss well. Let cool slightly.Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoonscant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm)borders on bottom and sides. Pull bottom edge over filling and roll up; pinch endsto seal.

Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375F(190C) oven until golden and crisp, about 20 minutes.
http://www.cbc.ca/bestrecipes/2011/11/chinese-plum-sauce.htmlhttp://www.cbc.ca/bestrecipes/2011/11/chinese-plum-sauce.html


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Egg and Bacon BreadServings: 16

8 oz (250 g) bacon1/4 cup (50 mL) grainy or Dijon mustard1 clove garlic, minced1/4 tsp (1 mL) each pepper and hot pepper saucePinch salt1 lb (500 g) pizza dough4 hard-cooked eggs, chopped1-1/2 cups (375 mL) shredded extra-old cheddar cheese

1 egg, lightly beaten

In skillet, cook bacon over medium-high heat, turning once, until crisp, about 6minutes; drain on paper towel-lined plate. Chop or crumble into small pieces.In small bowl, combine mustard, garlic, pepper, hot pepper sauce and salt.On floured surface, roll out dough to 14- x 12-inch (35 x 30 cm) rectangle. Brushwith mustard mixture, leaving 1/2-inch (1 cm) border; sprinkle bacon, hard-

cooked eggs and 1 cup (250 mL) of the cheese over mustard. Starting at longside, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased10-inch (3 L) Bundt pan. Cover with greased plastic wrap; let rise until doubled inbulk, 30 minutes.Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle withremaining cheese. Bake in centre of 375F (190C) oven until golden and loafpulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.


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Puff Pastry Sausage RollsServings: 24

2 eggs8 oz (250 g) sweet italian sausage, casings removed1/4 cup (50 mL) fresh bread crumbs, toasted1/4 cup (50 mL) minced fresh parsley1/4 cup (50 mL) minced onion2 cloves garlic, mincedHalf pkg (450 g pkg) frozen all-butter puff pastry, thawed and chilled1 tbsp (15 mL) dijon mustard

Line baking sheet with parchment paper; set aside.In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley,onion and garlic. Set aside.On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch(25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausagemixture lengthwise down centre of each. Fold long sides over to cover filling andslightly overlap; press edge to seal.


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Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm,about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze untilfirm; layer between waxed paper in airtight container and freeze for up to 2weeks. Add 5 minutes to baking time.)In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls.

Bake in 425F (220C) oven until puffed and golden, about 20 minutes.

The Ultimate Caesar SaladIf desired, top salad with a sprinkle of real bacon bits.Servings: 12

1 head romaine lettuce2 cups (500 mL) croutons1/4 cup (50 mL) grated parmesan cheeseDressing:

1/4 cup (50 mL) vegetable oil2 tbsp (25 mL) grated parmesan cheese1 tbsp (15 mL) white wine vinegar2 tsp (10 mL) dijon mustard2 tsp (10 mL) anchovy paste2 cloves garlic, minced1/2 tsp (2 mL) each salt and pepper1/2 tsp (2 mL) worcestershire sauce3 tbsp (50 mL) light mayonnaise


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Dressing:In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt,pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)

Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in largebowl. Add dressing, croutons and cheese; toss to combine

Cheesy Broccoli Baked PotatoesTo turn these stuffed potatoes into twice-baked potatoes, sprinkle with morecheddar cheese and pop in 400F (200C) oven until cheese is melted and fillingis piping hot, about 10 minutes.

2 baking potatoesCheesy Broccoli Sauce:1 cup (250 mL) broccoli florets, chopped4 slices bacon, trimmed1/2 cup (125 mL) chopped onions2 tsp (10 mL) all-purpose flour


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1/2 cup (125 mL) milk1/4 tsp (1 mL) salt1/4 tsp (1 mL) pepper1/4 cup (50 mL) shredded old cheddar cheese

Scrub and prick potatoes; bake in 400F (200C) oven for 1 hour or until tender.(Or microwave on High for 8 minutes.)Cheesy Broccoli Sauce:Meanwhile, in skillet, bring 1/4 cup (50 mL) water to boil. Add broccoli; cover andcook for 5 minutes or until tender. Drain; set aside. In same skillet, cook baconover medium heat for 5 minutes or until golden. Drain on paper towel; chop andset aside.Add onion to skillet; cook until softened. Stir in flour, cook for 30 seconds. Whisk

in milk, salt and pepper, cook, stirring, for 1 minute or until thickened. Removefrom heat. Stir in cheese until melted. Add bacon and broccoli.Cut potatoes lengthwise down centre almost but not all the way through. Scoopout flesh into sauce, leaving 1/4-inch (5 mm) thick shell. Stir filling until blended

Cocktail MeatballsIngredients;1 lb. ground beef1/2 cup dry bread crumbs1/3 cup finely chopped onion1/4 cup milk1 T. parsley


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1 t. salt1/2 t. Worcestershire sauce1/8 t. pepper1 egg1/4 cup shortening1 jar (10 oz) grape jelly1 bottle chili sauce

Mix ground beef, bread crumbs, onion, milk, parsley, salt, worcestershire sauce, pepper and egg.Shape into 1 inch balls ( make bigger meatballs, if desired)

Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. ( Ibake 2-inch size in a 425 oven for 15 minutes)

Heat chili sauce and jelly in skillet; stirring constantly, until jelly is melted. Add meatballs and stiruntil thoroughly coated. Simmer uncovered 30 minutes.

Deviled EggsIngredients9 hard-boiled eggs, shelled3-4 tbsp mayonnaise1 tbsp mustard of your choice2 pickles, finely gratedvinegar if desired


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1/2 tsp turmeric (optional, but very healthy)salt, pepper to tastepaprika, herbsDirectionsCut the eggs in half (lengthwise) and remove the egg yolks. Put the yolksinto a small bowl. Place the egg halves on a platter.

Mash the egg yolks with a fork. Then add the mayonnaise, mustard, gratedpickles, and the turmeric. Combine well into a smooth paste. Season to tastewith salt and pepper. Add some vinegar if desired.

Then stuff the egg halves with the yolk mixture. You can do this with a spoonor you can use some cake decorating bags and squeeze the yolk mixture intothe egg halves.Sprinkle some paprika and/or herbs over the eggs.

Broccoli, Almond and feta cheesesaladIngredients:1 tsp. + 1/4 tsp. salt (I used kosher salt)1 lb. broccoli crowns, trimmed and cut into same-size flowerets1 large clove of garlic


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2 T red wine vinegargenerous pinch hot pepper flakes (I used Aleppo pepper)1 T + 4 T extra-virgin olive oil1/2 cup slivered almonds1/2 - 3/4 cup crumbled Feta cheese (I used 1/2 cup, which I thought was enough)

Instructions:Fill a medium-sized pot with water, add 1 tsp. salt, and bring to a boil. While the water is heating,trim the broccoli crowns and cut into bite-sized flowerets. (Make them all the same size so theywill cook the same amount.) When water is boiling, add the broccoli, cook for exactly 3 minutes,then drain broccoli into a colander placed in the sink and let it cool.

Mash the garlic with 1/4 tsp. salt. (I used a mortar and pestle, but you can use anything that willsmash up the garlic.) Mix in the hot pepper flakes and red wine vinegar and let it sit for about 10minutes.

Heat 1 T of olive oil in a heavy frying pan, add the almonds, and fry until they are lightly browned,about 2-3 minutes. (Watch carefully because they can go from lightly browned to burned ratherquickly.) Put the almonds on a plate covered with a paper towel and let almonds cool a fewminutes. (You can salt them if you want, but I thought the salad was salty enough with the Feta.)

After 10 minutes, whisk the remaining 4 T of olive oil into the vinegar-garlic mixture. Combine thebroccoli, Feta, and half the almonds in a bowl; then toss with the dressing to coat. Serve saladright away, with remaining almonds sprinkled over the top.

Teriyaki Chicken Wings

Ingredients:

3-4lbs chicken wings (separated at the joint, wing tips discarded)

Sauce-
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.htmlhttp://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html


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2 tablespoons vegetable oil

cup sesame seeds

1 cup soy sauce

1 cup grapefruit juice

cup hoisin sauce

cup ketchup

cup rice wine vinegar

cup light brown sugar

5 garlic cloves (minced or smashed)

1 tablespoon ground ginger

Step 1: In a large bowl whisk together soy sauce, grapefruit juice, hoisin sauce, ketchup, ricewine vinegar, brown sugar, garlic, ground ginger, oil, and sesame seeds. Set aside.Step 2: Pour the sauce into a saucepan and bring to a boil. Reduce heat and simmer until the

sauce becomes reduced and thick (about 20 minutes).Step 3: Heat a deep fryer to 375 degrees. Deep fry chicken wings in batches until fully

cooked. (or you can grill them for 8-10 minutes preside on an outdoor grill). In a large servingbowl toss cooked chicken wings with the sauce until well coated.(Makes 6 Servings)

Oven-Braised Short Ribs

1 onion, finely sliced4 garlic cloves, peeled and smashed1 leek, cleaned and finely chopped1 carrot, finely chopped


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1 celery stalk, finely chopped4 sprigs of fresh thyme1 cup red wine1/2 cup soy sauce1 tablespoon sugar

1/4 teaspoon freshly ground black pepper3 1/2 pounds bone-in short ribs2-3 russet potatoes, peeled and cut into chunks (optional)

Combine all of the ingredients except the short ribs and potatoes in a largeroasting pan (it should be large enough that the ribs fit comfortably in asingle layer). Add the short ribs and turn to coat with the marinade. Coverand marinate in the refrigerator for at least 6 hours or even overnight. Flipthe ribs a few times (if possible - if you can't, don't sweat it) while theymarinate (I marinated mine for 6 hours and flipped every 2 hours).

Remove the short ribs from the refrigerator 30 minutes to 1 hour beforeyou plan to cook them so they can come up in temperature a bit.Meanwhile, preheat oven to 400 F.

Cover the pan with aluminum foil and braise for 1 hour, then reduce theoven temperature to 350 F and continue cooking for another 1 1/2 hours.Remove the pan from the oven and uncover. Flip the ribs over and add thepotatoes. If too much of the liquid has evaporated from the bottom of thepan you can also add some water. (These are very forgiving, don't worry.)

Continue cooking for another 30-40 minutes, or until the potatoes aretender. Serve drizzled with the glaze in the bottom of the pan. (Thoseveggies that have been cooking with the meat the whole time weredelicious too, though quite broken down.)

Roasted Sweet Potatoes withChipotle Sour CreamIngredients cup sour cream1 tablespoon finely chopped green onion tops.


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1 teaspoon chipotle powder (more or less to taste; be careful it can beintense2 teaspoons fresh lime juice3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cutlengthwise into -inch-wide wedges3 tablespoons olive oil

1 teaspoons ground cumin1 teaspoons ground garlicsalt and pepperPreheat the oven to 425. Place one rack in the center of the oven andanother in the top 1/3 of the oven. Slice the potatoes into wedges about inch thick. Toss the potatoes with olive oil, cumin, garlic, and salt and pepperto taste. Spread potatoes in a single layer on two baking sheets. Place onerack in the center of the oven and one near the top. Roast for about 20minutes, rotate the baking sheets, and roast for an additional 20 minutes oruntil potatoes are browned. Toss potatoes occasionally to ensure evencrispness.While the potatoes are roasting, whisk together the sour cream, onions,

chipotle powder and lime juice. Cover and chill.

Fried Rice Balls with cheesy centreIngredients: (makes about 20 suppl)1 lt beef stock30 + 50 gms 2 tbsp + 3 tbsp butter


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*Makes 2 dozen pinwheels

INGREDIENTS:8 ounces cream cheese, softened

6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

2 ounces thinly sliced deli salami or ham, chopped fine

3 green onions, finely minced1 tablespoon hot sauce (like Tapatio)

2 teaspoons Dijon mustard

12 slices hearty white or wheat sandwich bread, crusts removed12 ounces bacon, halved crosswise

DIRECTIONS:

Adjust an oven rack about 6 inches from the broiler heating element and heat the broiler.Set an oven-proof wire rack in a rimmed baking sheet. In a food processor (or with a

hand mixer if you dont have a food processor), mix the cream cheese and cheddar cheese

until smooth and well combined. Transfer to a bowl and stir in salami or ham, green

onions, hot sauce and mustard. Mix well.

Working with one slice of bread at a time, roll the bread as thin as possible with a rolling

pin (dont forget to remove the crusts!). Evenly cover the bread with about 2 heaping

tablespoons of the cheese mixture. Starting at the short edge, roll the bread into a tightcylinder. Cut each rolled bread log in half crosswise to form 2 smaller rolls and wrap

each half in 1 piece of the bacon (that has also been cut in half crosswise), covering the

bread completely. The bacon should stick to itself as it is rolled around and stay secure,but if not, feel free to secure with a toothpick. Repeat with the remaining bread, filling

and bacon.

Place the rolls to the wire rack on the baking sheet. Broil until the bacon is crisp, 10 to 12minutes, flipping halfway through broiling. Let the pinwheels cool for 10 minutes. Serve

warm.

Mini Rosti Potatoes

Ingredients

2 (550 g) Russet Potatoes, peeled and coarsely grated, squeezed excesswater with kitchen towel2 Tbsp Garlic Butter or Regular Butter, melted tsp Sea Salt


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tsp Chopped Rosemary1 to 2 Tbsp Olive for greasing

12 Cups Muffin Pan

Method

Preheat the oven to 425F. Grease the muffin pan with olive oil.

Mix together the potatoes, melted butter, sea salt, and rosemary. Scoop 1heap Tbsp (about Cup) of the potato mixture into the muffin pan, presswith the back of a spoon, and bake for about 13 to 14 minutes. Thenswitch to the top-heating element or turn over the potato patties andbake for another 10 to 12 minutes.

Macaroni Salad

Ingredients:

1 pound cups uncooked elbow macaroni

6 hard-cooked eggs, chopped

3 stalks celery, chopped


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1 green or red bell pepper, chopped

4 cups real mayonnaise

3 Tablespoons prepared yellow mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

Directions:

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain,

and set aside to cool.

2. In a large bowl, stir together the eggs, celery, and pepper.

3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.

4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.

5. Cover and chill for at least 1 hour before serving.

Greek Salad

Ingredients:

Dressing:

6 Tablespoons extra virgin olive oil

3 Tablespoons lemon juice

1 clove garlic, minced

teaspoon sea salt

teaspoon freshly ground black pepper, and extra for garnish

1 teaspoon dried oregano


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Salad:

6 tomatoes, cut into wedges

red onion, sliced into rings

1 cucumber, halved lengthwise and sliced

1 green pepper, sliced thin

8 ounces feta cheese, crumbled

32 kalamata olives

Directions:

1. Combine the olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.

2. Place all the salad ingredients into a large bowl.

3. Pour the olive oil dressing over the salad and toss gently to combine just before serving.

Ham Salad

Ingredients:

2 cups mayonnaise

1 cup sweet pickle relish2 teaspoons salt1/2 teaspoon ground black pepper

2 pounds ham, smoked boneless (about 6 cups), finely diced

1 medium onion, finely diced (about 1/2 cup)

1 small green bell pepper, cored seeded (about 1 cup), finely diced

2 stalks celery, finely diced (about 1 cup)

Directions:

1. Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until blended.

2. Add the remaining ingredients and toss until coated.

3. Store the salad, covered, in the refrigerator.


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Ramen Noodle Salad

Ingredients:

1/2 head green cabbage, chopped

1/2 carrot, shredded4 green onions, chopped1 package ramen noodles (Oriental flavor)

2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds

Dressing(whiskor shaketogether):

1/2 cup salad oil

3 Tablespoons balsamic vinegar

3 Tablespoons sugar

1 teaspoon salt

1/2 teaspoon pepper

Flavor packet from ramen noodles

Directions:

1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool.

2. Combine cabbage, carrots and onions.


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3. Break up noodles and add to vegetables.

4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.

Twice Baked Potatoe

Ingredients:

Cold leftover mashed potatoes (enough to fill baking dish)

1 medium onion, chopped

1/8 -1/4 cup milk

1 cup shredded cheddar cheese

Directions:

1. Mix the chopped onion into the cold mashed potatoes. Add milk a little at a time, if the potatoes are too

stiff and/or thick.

2. Put potato mixture into a greased 9 x13 baking dish and spread/mash evenly into the dish.

3. Sprinkle shredded cheese over top of potato mixture.

4. Cover dish with foil or a lid and bake in a 350 degree oven for 30 minutes


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Parmesan Risotto

Making homemade risotto can often be difficult, causing many people to stay away from it. Avoid no more!

With this easy parmesan risotto recipe youll be making homemade risotto in no time. From fish to poultryand even beef, its a perfect side for any meal.

Ingredients:

5 cups chicken stock

1 pinch saffron thread

5 Tablespoons butter

1 medium onion, finely chopped

1 garlic clove, finely chopped

1 1/2 cups risotto rice

1 cup parmesan cheese

salt and black pepper

Directions:

1. Bring chicken stock to a boil, then reduce to a low simmer.

2. Ladle a little stock into a small bowl; add the saffron threads and let infuse.

3. Melt 4 Tablespoons of butter in a large sauce pan until foamy.

4. Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.


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5. Add the rice and stir until the grains start to swell and burst.

6. Add a few ladles of stock. Add the saffron liquid, and salt and pepper to taste.

7. Stir over low heat until liquid has beed absorbed.

8. Keep adding stock, letting the rice absorb the liquid before adding more.

9. Stir constantly for about 20-25 minutes. The rice should be just tender and the risoto golden and creamy.

10. Remove from heat and add 2/3 cup parmesan cheese and remaining 1 Tablespoon butter, mixing until

butter has melted.

11. Season to taste. Serves 4.


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Greek Garlic Potatoes


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The combination of lemon and garlic in Greek garlic potatoes makes this a truly unique dish. Serve instead

of average mashed potatoes for a zesty addition to dinner.

Ingredients:

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)

4 garlic cloves, minced

1/2 cup olive oil

1 cup water

1 Tablespoon oregano

juice of 1 lemon

sea salt

fresh coarse ground black pepper

Directions:

1. Preheat oven to 450 degrees F. Spray a shallow baking pan with cooking spray.

2. Place the garlic,and potatoesi nto baking pan.

3. Mix in a small bowl the olive oil, water, oregano and lemon juice.

4. Pour over garlic and potatoes.

5. Season generously with sea salt and black pepper. Toss all to combine well.

6. Bake for 40 minutes.

7. When a golden-brown crust has formed on the potatoes, stir to flip and season lightly with a bit more sea

salt and pepper and a light sprinkling of oregano.

8. Add 1/2 cup more water if pan appears to be getting dry, and return to oven to brown other side of

potatoes (about 40 minutes). Serves 8.

EGG ROLLS!!

Ingredients


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1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water 2 cups shredded cabbage

2 ounces shredded carrots

8 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (optional)

Directions

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, untilpork is cooked through and no longer pink. Set aside.

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating,combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots andreserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot andpork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the centerand continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on papertowels or rack. Put on serving plate and top with sesame seeds if desired.

Footnotes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The

exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oilused.


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Deviled Eggs Recipe

Ingredients:

6 eggs

Dash of salt

Dash of pepper

1/4 teaspoon mustard

1 1/2 to 2 1/2 Tablespoons mayonnaise

Paprika

Directions:

1. Hard boil eggs. Cool 10 minutes and remove shells. Cut into halves lengthwise and remove yolk, place

yolk into a small bowl.

2. Cream yolk, salt, pepper, mustard and mayonnaise.

3. Put 1/2 teaspoonful into egg whites and garnish with paprika.


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Sausage & Peppers RigatoniIngredients:

1 lb. Italian sausage links, cut into 1/2-inch-thick slices

2 large green peppers, cut into strips

3 cups rigatoni, uncooked

1 jar (24 oz.) chunky spaghetti sauce

1 cup shredded Mozzarella-Parmesan cheese blend

Directions:

1. Preheat oven to 375 degrees F.

2. Place sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.

3. Bake 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.

4. Drain pasta. Add to baking dish with spaghetti sauce; stir.

5. Bake 15 to 20 minutes or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

Boneless Buffalo Wings


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Ingredients


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oil for deep frying

1 cup unbleached all-purpose flour

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder 1/2 teaspoon paprika

1 egg

1 cup milk

3 skinless, boneless chicken breasts, cut into 1/2 inch strips

1/4 cup hot pepper sauce

1 tablespoon butter

Directions

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the

egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeatso that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.

Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6minutes a batch.

Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauceover the


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Asparagus and Cheese Risotto

Ingredients

45 mL (3 tbsp) butter or margarine

2 shallots or 1 small yellow onion, finely chopped

300 mL (1-1/4 cups) arborio or short-grain rice

175 mL (2/3 cup) dry white wine

350 g (12 oz) asparagus, trimmed, peeled and cut into 1-inch lengths

2 mL (1/2 tsp) dried marjoram, crumbled

800 mL (3-1/4 cups) canned reduced-sodium chicken broth

Pinch saffron threads, crumbled

125 mL (1/2 cup) grated Parmesan cheese

2 mL (1/2 tsp) black pepper

Directions


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In a medium-size heavy saucepan over low heat, melt 1 tablespoon of the butter. Add the shallots

and cook, stirring occasionally, until very tender -- about 7 minutes. Add rice and cook, stirring

until well coated -- about 1 minute. Add wine and cook, stirring until evaporated -- about 4minutes.

Meanwhile, in a large skillet over moderate heat, melt 1 tablespoon of the remaining butter. Add asparagus,

sprinkle with marjoram, and cook, stirring frequently, until crisp-tender -- about 4 minutes. Set aside.

In a medium-size saucepan over low heat, bring stock and saffron to a simmer. Add 1/2 cup of the stock torice mixture and cook over moderate heat, stirring constantly, until almost all stock is absorbed -- about 3 minutes.Continue adding the remaining stock, 1/2 cup at a time, stirring after each addition until stock is absorbed. In about 40minutes, the rice will be soft and creamy. Stir in reserved asparagus. Remove from the heat and mix in Parmesan,pepper, and the final tablespoon of butter

Onion Rings

OnionRingsIngredients:

2 large white onions

1 cup beer

1/4 tsp salt

1 tsp baking powder

1 1/4 cup flour

1 tbsp oil

1 beaten egg

Directions:


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1. Slice onions into inch slices.

2. Separate into rings.

3. In a large bowl combine flour, baking powder, salt, egg, beer and oil.

4. Blend until smooth.

5. Dip onion rings into batter to coat well, fry in hot oil at 375 degrees until golden brown.

6. Drain on paper towels, serve hot.

Baked Potato Skins Recipe

Baked potato skins are great with a steak, and also work well as an appetizer for parties. If you want to kick it up a

notch, add some mild or hot salsa on top of the potato.

Ingredients:

4 large baking potatoes, baked

3 Tablespoons vegetable oil

1 Tablespoon grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon pepper

8 slices bacon, cooked and crumbled

2 cups shredded cheddar cheese (8 ounces)

1/2 cup sour cream (optional)

4 green onions, sliced (optional)

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1. Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another recipe)leaving 1/4-inch shell.

2. Place skins on a greased baking sheet.

3. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.

4. Bake at 475 for about 8 minutes and turn over.Bake for another 8 minutes then turn right side up.

5. Sprinkle bacon and cheddar evenly inside of skins. Bake 2 minutes longer or until cheese is melted.

6. Top with sour cream and onions, if desired. Serves 8.

side dishes

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