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 >>
CHICKEN TENDERS TERIYAKI 4 to 6 entree servings, or about 10 appetizer servings
1 to 2 garlic cloves, peeled and minced
1 cup dry white wine (see note)
½ cup water (see note)
1/3 cup reduced-sodium soy sauce
1 tablespoon minced peeled gingerroot, or ½ teaspoon ground ginger
¼ to ½ teaspoon dried hot pepper flakes (optional)
Pinch of light or dark brown sugar or granulated brown sugar substitute (optional)
1 to 2 pounds boneless chicken tenders (chicken breast strips)
Thinly sliced peeled gingerroot as desired for garnish
In a shallow large dish or bowl, combine the first 5 to 7 ingredients, blending well; add chicken pieces/tenders, coating each piece/tender well with marinade. Cover and refrigerate for several hours.
Remove chicken pieces/tenders from marinade; arrange chicken pieces/tenders on a metal rack lightly coated with non-caloric vegetable cooking spray in a broiler pan. Broil, about 6 to 8 inches from heat source, for 6 to 8 minutes, basting chicken pieces/tenders frequently. Turn (over) chicken pieces/tenders and continue broiling an additional 6 to 8 minutes, or until chicken pieces/tenders are fork tender and golden brown, basting frequently with marinade.
Or, sauté chicken pieces/tenders in a large heavy skillet lightly coated with non-caloric vegetable cooking spray over moderate heat, turning chicken pieces and basting with marinade frequently, about 8 to 10 minutes total, or until chicken pieces/tenders are fork tender and golden brown.
Arrange chicken pieces/tenders on dinner plates, dividing evenly and garnish with thinly sliced peeled fresh gingerroot or as desired. For appetizer servings, may place broiled or sautéed chicken pieces/tenders with the remaining marinade in the brazier of a chafing dish over low heat. Accompany with wooden picks and garnish as desired.
