Pasta and Broccoli

Ingredients:

1 bunch broccoli
1 package (16 ounces/450 g) ziti macaroni
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
¾ cup (3 ounces/90 g) shredded American or mozzarella cheese
½ cup (125 ml) grated Parmesan
¼ cup (60 ml) butter
¼ cup (60 ml) chicken broth
3 tablespoons (45 ml) white wine

Procedure:

1. Trim leaves from broccoli stalks. Trim ends of stalks. Cut broccoli into flowerets by removing each head to include a small piece of stem. Peel stalks, then cut into 1 inch (2.5 cm) pieces.

2. To steam broccoli, bring 2 inches (5 cm) of water in large saucepan to a boil over high heat. Place broccoli in metal steamer into saucepan. Water should not touch broccoli. Cover pan; Steam 10 minutes until broccoli is tender. Add water, as necessary , to prevent pan from boiling dry.

3. Cook pasta according to package directions. Drain in colander.

4. Heat oil in large skillet over medium - high heat. Cook and stir garlic in hot oil until golden.

5. Add broccoli; cook and stir 3 to 4 minutes. Add American cheese, Parmesan cheese, butter, broth and wine; stir. Reduce heat to low. Simmer until cheese melts.

6. Pour sauce over ziti in large bowl; toss gently to coat. Garnish as desired.

Makes 6 to 8 servings

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Crabmeat with Herbs and Pasta

Ingredients:

1 clove garlic
Fresh parsley
6 ounces (180 g) crabmeat
½ package (8 ounces/255 g) vermicelli

⅓ cup (75 ml) olive oil

3 tablespoons (45 ml) butter or margarine

1 small onion, minced

1 carrot, shredded

¼ cup (60 ml) chopped fresh basil or 2 teaspoons (10 ml) dried basil leaves, crushed

1 tablespoon (15 ml) lemon juice

½ cup (125 ml) coarsely chopped pine nuts (optional)

½ teaspoon (2 ml) salt

 

Procedure:

 

1. To mince garlic, trim ends of garlic clove. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop with chef's knife until garlic is minced. Set aside.

2. To chop parsley, place parsley in 1 - cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablespoons (30 ml). Set Aside.

3. Pick out and discard any shell or cartilage from crabmeat. Flake with fork. Set aside.

4. Cook pasta according to package directions. Drain in colander.

5. Heat oil and butter in large skillet over medium - high heat. Cook and stir garlic, onion and carrot in hot oil mixture until vegetables are tender, but not brown.

6. Reduce heat to medium. Stir in parsley, crabmeat, basil and lemon juice. Cook 4 minutes, stirring constantly. Stir in pine nuts and salt.

7. Pour sauce over vermicelli in large bowl; toss gently to coat. Garnish, if desired.

Makes 4 servings

 

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Quick Yummy Beef Soup

Ingredients:

1 large onion
2 cloves garlic
1½ pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
¼ teaspoon (1 ml) pepper
½ cup (125 ml) uncooked orzo
1½ cups (375 ml) frozen peas, carrots and corn vegetable blend
French bread or Any bread (optional)

Procedure: 

1. To chopped onion, peel skin. Cut onion in half though root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holding onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.


2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces. Set aside.

3. Cook beef, onion and garlic in large saucepan over medium - high heat until beef is brown, stirring to separate meat; drain drippings.

4. Place tomatoes with juice in covered blender or food processor. Process until smooth.

5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.

6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.

Makes 6 servings

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Thailand Chicken Fettuccine Salad

Ingredients:

3 boneless skinless chicken breast halves (about 15 ounces/440 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE® Picante Sauce
¼ cup (60 ml) chunky peanut butter
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) orange juice
1 teaspoon (5 ml) soy sauce
½ teaspoon (2.5 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
¼ cup (60 ml) coarsely chopped cilantro
¼ cup (60 ml) peanut halves
¼ cup (60 ml) thin red pepper strips, cut into halves
Additional PACE® Picante Sauce (optional)

Procedure:

1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.

2. Cook pasta according to package directions. Drain in colander.

3. While pasta is cooking, combine 1 cup (250 ml) picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve ¼ cup (60 ml) picante sauce mixture.

4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta; toss gently to coat.

5. Heat oil in large skillet over medium - high heat until hot. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.

6. Add reserved ¼ cup (60 ml) picante sauce mixture; mix well.

7. Arrange pasta on lettuce - lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and pepper strips.

8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish, if desired.

Makes 4 servings

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Egg Champignons

Ingredients:

6 eggs

¼ cup (60 ml) dry bread crumbs

¼ cup (1ounce/30 g) crumbled blue cheese

2 tablespoons (30 ml) thinly sliced green onions with tops

2 tablespoons (30 ml) dry white wine

2 tablespoons (30 ml) butter, melted

1 tablespoon (15 ml) chopped fresh parsley or ½ tablespoon (7.5 ml) dried parsley flakes

½ teaspoon (2 ml) garlic salt

24 large fresh mushroom caps (about 1½ inches/4 cm in diameter)

Paprika (optional)

Green onions and tomato slices for garnish

Procedure:

1. To hard - cook eggs, place the 6 eggs in a single layer in a sauce pan. Add enough water to cover eggs by at least 1 inch (2.5 cm). Cover and quickly bring water just to a boil over heat. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in hot water 15 to 17 minutes. Immediately run cold water over eggs or place in ice water until completely cooled.


2. Peels eggs by tapping all around the shell with a table knife to form a network of cracks. Peel shell away under cold running water. Finely chop eggs.

3. Preheat oven to 450°F (230°C). Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons (30 ml) green onions, wine, butter, parsley, and garlic salt in medium bowl.

4. Fill each mushroom cap with 1 rounded tablespoon (15 ml) egg mixture. Place mushroom caps on prepared baking sheet.

5. Bake 8 to 10 minutes. Sprinkle with paprika. Garnish, if desired.

Makes 8 first - course servings

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Scampi - Shrimps with Dry White Wine

Ingredients:

1½ pounds (675 g) large raw prawns (about 16)
6 tablespoons (90 ml) butter
4 tablespoons minced garlic (60 ml)
6 green onions, thinly sliced
¼cup (62.5 ml) dry white wine
Juice of 1 lemon (about 2 tablespoons/30 ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish

Procedures:


1. To remove shells from prawns, use your fingers to peel shell off the side with the legs. Lift it up and over, then back around to the leg side. Discard shells.

2. To devein prawns, use paring knife to make a small cut along the back of the prawns; lift it out the dark vein with knife tip. (You may find this easier to do under cold running water.) Set prawns aside.

3. To clarify butter, melt butter in small saucepan over low heat. Do not stir. Skim off the white foam on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield ⅓ cup (75 ml). Discard milky residue in bottom of pan.

4. Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but do not brown.

5. Add prawn, green onions, wine and lemon juice; cook and stir until prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.

6. ust before serving, add chopped parsley and season with salt and pepper. Serve on individual shell - shaped or small gratin dishes. Garnish if desired.

Makes 8 first - course servings

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Chilly Cucumber Soup

Ingredients:

4 large cucumber
2 tablespoons (30 ml) butter or margarine
2 tablespoons (30 ml) all - purpose flour
1/4 cup (60 ml) finely chopped fresh parsley
1/4 cup (60 ml) finely chopped celery leaves
1 envelope Lipton ® Recipe Secrets™ Golden Onion Soup Mix
2 cups (500 ml) water
2 cups (500 ml ) light cream or half - and - half
Cucumber slices, celery leaves and lemon peel for garnish


Procedures:

1. Remove cucumber peels with pairing knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumber to measure 3½ cups (875 ml). Set aside.

2. Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.

3. Add chopped cucumbers, parsley and chopped celery leaves. Reduce heat to low. Cook and stir until cucumbers are tender when pierced with fork, about 8 minutes.

4. Combine soup mix and water in small bowl; add to cucumber mixture. Bring to a boil over medium - high heat. Reduce heat to low. Simmer, covered, 15 minutes, Remove from heat. Let stand at room temperature until cool.

5. Process soup in small batches in blender of food processor until smooth.

6. Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish, if desired.

Makes about 6 first-course servings

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Golden Tomato Soup

Ingredients:

8 medium tomatoes
4 teaspoons (20 ml) margarine
1 cup (250 ml) chopped onion
2 cloves garlic, coarsely chopped
1/2 cup (125 ml) chopped carrots
1/4 cup (60 ml) chopped celery
6 cups (1.5 1) chicken broth
1/4 cup (60 ml) uncooked rice
2 tablespoons (30 ml) tomato paste
1 tablespoon (15) Worcestershire sauce
1/2 teaspoon (2 ml) dried thyme leaves crushed
1/4 to 1/2 teaspoon (1-2 ml) black pepper
5 drops hot pepper sauce Fresh thyme sprigs for garnish

Procedure:

1. To easily remove tomato peels, cut a skin - deep "x" in each blossom end and place, 1 at a time, in saucepan of simmering water for 10 seconds. (add about 30 seconds if tomato is not fully ripened.) Remove with slotted spoon; plunge immediately into bowl of cold water for another 10 seconds. (Do not add more than 1 tomato at a time to hot water, or temperature will drop rapidly and cause tomatoes to strew before their skins can be removed.)

2. Remove tomato peels with paring knife. To seed tomatoes, cut each tomato in half horizontally. Hold each half over bowl, cut side down , and squeeze to remove seeds, Chop tomatoes. Set aside.

3. Melt margarine in large dutch oven over medium - heat. Add onion and garlic; cook and stir 1 to 2 minutes until onion is tender. Add carrots and celery; cook and stir 7 to 9 minutes until tender.

4. Stir in tomatoes, broth, rice, tomato paste, Worcestershire sauce, dried thyme, black pepper and hot pepper sauce. Bring to a boil. Reduce heat to low. Cook about 30 minutes, stirring frequently.

5. Remove from heat. Let stand at room temperature to cool 10 minutes. Process soup in a small batches in food processor or blender until smooth.

6. Return soup to dutch oven. Bring to a boil over medium - high heat. Reduce heat to low. Sommer 3 to 5 minutes until heated through. Garnish, if desired.

Makes 8 first-course Servings

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