PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
SERVINGS - 4
INGREDIENTS
* 4 boneless, skinless chicken breast halves
* 1/4 cup all-purpose flour
* salt and pepper to taste
* 1 tablespoon dried oregano
* 2 tablespoons olive oil
* 3/4 cup butter
* 3 cups sliced portobello mushrooms
* 3/4 cup sun-dried tomatoes
* 1/2 cup packed fresh spinach
* 1 cup Marsala wine
DIRECTIONS
1. Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
2. In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.
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Chicken Marsala Florentine 
Tags: chicken marsala, marsala
18.Jul.08 
Chicken and Other Poultry, Foods by Country, Italian 
Comments (0)
PREP TIME - 15 Min
COOK TIME - 15 Min
READY IN - 30 Min
SERVINGS - 12
INGREDIENTS
* 1 (18 ounce) package refrigerated sugar cookie dough
* 1 (8 ounce) container frozen whipped topping, thawed
* 1/2 cup sliced banana
* 1/2 cup sliced fresh strawberries
* 1/2 cup crushed pineapple, drained
* 1/2 cup seedless grapes, halved
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
3. Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.
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Dessert Pizza
Tags: dessert, Pizza
17.Jul.08 Other Desserts Comments (0)
PREP TIME - 50 Min
COOK TIME - 1 Hr
READY IN - 2 Hrs
SERVINGS - 6
INGREDIENTS
* 1/2 cup coarsely chopped prunes
* 1/4 cup currants
* 2 tablespoons creme de cassis liqueur
* 1 1/2 tablespoons minced fresh rosemary
* 1 1/2 tablespoons minced fresh thyme
* 1/2 teaspoon ground coriander
* 1 1/4 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 1 (4 pound) boneless leg of lamb, rolled and tied
* 1/2 cup chopped roasted and salted almonds
* 2 tablespoons chopped fresh mint
* 3 cloves garlic, cut into thirds
* 2 tablespoons olive oil
* 1/2 cup balsamic vinegar
* 5 tablespoons butter
* 3 tablespoons honey
* 1/3 cup thinly sliced, stemmed Calimyrna figs
* 5 teaspoons chopped fresh basil
* 6 leaves mint
* 6 leaves basil
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
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Stuffed Leg of Lamb with Balsamic Fig Basil Sauce
Tags: basil, Lamb
17.Jul.08 Lamb Comments (0)
PREP TIME - 40 Min
COOK TIME - 5 Min
READY IN - 45 Min
SERVINGS - 10
INGREDIENTS
* 1 tablespoon sesame oil
* 2 cups chopped cabbage
* 1/4 cup chopped onion
* 1 clove garlic, chopped
* 1/4 cup chopped carrot
* 1/2 pound ground pork
* 1 egg
* 1 tablespoon vegetable oil
* 1 (10 ounce) package wonton wrappers
* 1/4 cup water
* 1/4 cup soy sauce
* 2 tablespoons rice vinegar
DIRECTIONS
1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
2. Preheat vegetable oil in a large skillet over medium high heat.
3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
5. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
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Gyoza
Tags: gyoza, japanese
17.Jul.08 Foods by Country Comments (0)
PREP TIME - 10 Min
COOK TIME - 14 Min
READY IN - 24 Min
SERVINGS - 4
INGREDIENTS
* 16 sea scallops, rinsed and drained
* 5 tablespoons butter, melted
* 5 cloves garlic, minced
* 2 shallots, chopped
* 3 pinches ground nutmeg
* salt and pepper to taste
* 1 cup bread crumbs
* 4 tablespoons olive oil
* 1/4 cup chopped parsley
* lemon wedges for garnish (optional)
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
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Baked Sea Scallops
Tags: scallops
17.Jul.08 Fish and Seafood Comments (0)
