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 APPLES
4 to 6 servings
2 to 3 medium to large cooking apples (Rome, Granny Smith or other cooking variety)
1½ tablespoons butter or margarine, melted
3 to 4 tablespoons apple cider or apple juice
2 tablespoons Apple Jack brandy or brandy or orange juice (see note)
1 teaspoon balsamic vinegar
Pinch of salt
Light or dark brown sugar to taste
Ground nutmeg to taste
Remove core and seeds from apples; may leave peel intact, if desired. With a sharp serrated knife, cut apples crosswise into ¼ -inch thick slices. In a large heavy skillet, sauté apple slices in butter over moderate heat, about 1½ to 2 minutes per side. Do not overcook; apples should remain firm and not become overly soft and mushy. With a slotted spatula, carefully remove apple slices and transfer to a platter while preparing sauce. Stir apple cider, brandy or orange juice, and balsamic vinegar into skillet drippings; add salt, brown sugar, and nutmeg, blending well. Cook over moderate heat for 3 to 4 minutes, stirring occasionally, until mixture is slightly thickened. Return apple slices to skillet, coating each slice with sauce. Reduce heat and continue cooking for 3 to 4 minutes or until apples are heated through. Serve about two to three apple slices lightly coated with sauce to accompany each pork serving.
Note: If using orange juice, may add 1 to 2 tablespoon(s) freshly grated orange peel to sauce mixture.
