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 >>
OPEN-FACE AUTUMN HARVEST CLUB SANDWICH 4 servings
4 slices multigrain or rye or pumpernickel bread
Butter or margarine or extra virgin olive oil as desired
4 thin slices boneless chicken breast or turkey breast cutlet
About 4 to 8 very thin slices prosciutto or Smithfield-style ham or other fully-cooked smoked ham
8 slices crisp-cooked bacon
2 crisp apples (Gala, Cameo, Red Delicious, or other eating variety apple), cored, seeds removed, and thinly sliced
4 to 8 very thin slices provolone or smoked provolone cheese or smoked Gouda cheese or Cheddar or smoked Cheddar cheese
Freshly grated Parmesan cheese as desired
Lightly butter or drizzle olive oil over one side of each bread slice. Arrange bread slices, buttered or oil-side-up, on a metal rack in a broiler pan; broil, about 4 inches from heat source, until bread slices are lightly toasted. Turn (over) bread slices on broiler rack and set aside.
Broil, grill, or pan-grill chicken or turkey breast pieces (if pan-grilling or grilling, brush chicken or turkey pieces with butter or margarine or olive oil), turning pieces once, a total of about 7 minutes or to desired doneness.
In order, top each untoasted side of bread slices with 1 or 2 slices prosciutto or ham, a broiled or grilled chicken or turkey piece, 2 slices crisp-cooked bacon, several apples slices, and 1 or 2 very thin slices cheese of choice. Broil, about 4 inches from heat source, until cheese starts to melt. Evenly sprinkle freshly grated Parmesan cheese over the top of each sandwich and continue broiling until Parmesan cheese is lightly browned. Serve immediately garnished as desired. May serve with a knife and fork, if desired.
Variation: Omit apple slices; add peeled avocado slices which have been lightly sprinkle with lemon juice to the sandwich before topping with cheese.
Omit apple slices; add firm ripe pear slices to sandwich before topping with cheese.
Do not broil sandwich; lightly drizzle favorite dressing over sandwich before adding Parmesan cheese. May omit Parmesan cheese, if desired.
