Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
SAUTEED CHICKEN OR PORK WITH FRESH ASPARAGUS AND PASTA CREAMY LEMON SAUCE 4 to 6 servings
2 tablespoons butter or margarine
1 pound boneless chicken breast pieces or chicken tenders, or boneless pork loin or boneless pork chops, cut into ¼-inch wide strips or bite-size pieces
1 pound fresh asparagus, woody ends removed, and cut diagonally into ½ -inch pieces
¼ cup plus 2 tablespoons chicken broth
4½ tablespoons freshly squeezed lemon juice
¼ cup plus 2 tablespoons heavy cream, at room temperature (see note)
4 green onions, thinly sliced diagonally (include some green parts)
3 tablespoons minced parsley (no stems)
1½ tablespoons freshly grated lemon peel
Salt and freshly ground black or white pepper to taste
8 ounces bow-tie or penne or other desired pasta
Boiling water as needed
Additional minced parsley (no stems) as desired for garnish
In a deep large heavy skillet, melt butter over moderate heat; add chicken or pork pieces and sauté, stirring frequently, until pieces are lightly browned. Remove chicken or pork pieces with a slotted spoon, reserving pan juices in skillet, to a plate and set aside. Add asparagus pieces, chicken broth, and lemon juice to pan juices in skillet. Reduce heat to low to moderate and cook, uncovered, about 5 minutes or until asparagus pieces are crisp tender. Return chicken or pork pieces to skillet. Stir in heavy cream, green onions, parsley, and lemon peel. Season with salt and pepper to taste. Bring the mixture to a boil and continue cooking for about 3 minutes or until liquid is slightly reduced.
While the chicken or pork mixture is cooking, cook pasta according to package directions; drain thoroughly. Add drained cooked pasta to chicken/pork mixture, tossing lightly to combine all ingredients. Adjust seasoning to taste. Garnish each serving with a sprinkle of minced parsley and serve immediately.
Note: May omit heavy cream, if desired. Use ¼ cup plus 2 tablespoons half-and-half or milk or reduced-fat or skim milk; however, the flavor will not be as rich.
