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Golden Vegetable Fondue

Chicken No Comments »

vegetable.jpg8 oz Carrots

1 sm Turnip

1/2 md Swede

2 Sticks celery

1 sm Onion

10 fl Chicken stock

2 oz Butter, diced

Salt and pepper pn Freshly grated nutmeg sm Cooked sausages and cooked -potatoes, to serve

Method: Chop all vegetables finely, then put into a saucepan with stock.
Bring to the boil and simmer until just tender.
Drain vegetables and leave to cool slightly.
Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot.
Place the pot over a low heat and gradually beat in the butter.
Season with salt, pepper and nutmeg and keep hot over the burner while dipping sausages and potatoes into vegetable mixture.
(Serves 4-6)

Chinese Barbaque Pork (Char Siew)

Main Dish No Comments »
1 T Hoisin sauce

2 T Soy sauce

1 t Seseme oil

1 Fresh garlic finely chopped

4 T Sugar

1/2 t Salt & pepper

—lb pork roast boneless—
Slice pork into strips approximately 1 1/2 in.
thick, 5-6 in.
long, and 1/2 in.
wide. Combine all the

ingredients for the sauce and mix well.
Marinate pork strips in sauce for a minimum of 2 hours.
Bake in pre-heated oven 375 deg for 25 minutes.
Turn meat over and bake for an additional 25 minutes.

Mediterranean Turkey Casserole

Main Dish No Comments »
1 lb Medium Egg Noodles

- uncooked 14 1/2 oz Low-sodium chicken broth

1 c Skim milk

1 t Salt

1/4 c Cornstarch

2 c Chopped cooked turkey

14 oz Canned artichoke hearts

– drained and quartered 7 1/2 oz Jar roasted red peppers

– drained and sliced 9 Kalamata olives

– pitted and sliced 1/2 c Grated mozzarella cheese

– (part-skim) 1/2 c White wine

1 t Fresh lemon juice

1/2 ts Black pepper

Vegetable oil cooking spray 2 tb Grated Parmesan cheese

Prepare noodles according to package directions; drain.
Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper.
Heat oven to 350 degrees F.
Spray a 3-quart baking dish with cooking spray.
Spoon noodle mixture into dish.
Sprinkle with Parmesan cheese.
Bake until bubbling around the edges, about 35 minutes.
Let stand 5 minutes before serving.

Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol;

1074 mg Sodium.
Calories from Fat: 15%

Copyright National Pasta Association ( (Reprinted with permission)

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