Livro De Receitas Cocina The Best Food
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Livro De Receitas Cocina The Best Food Livro De Receitas Cocina The Best Food Document Transcript

  • Worldatos www.worldatos.com Wo Worldatos r ld at os THE BEST FOOD RECIPES os d at rl Wo
  • Worldatos www.worldatos.com Wo r ld at os Worldatos Dear Internaut, You have just bought THE BEST FOOD RECIPES MANUAL, we congratulate you and we wish you success in your undertaking. If you require more information or if you have any difficulties to download your manual on your HD, please contact us , E-mail: erip@worldatos.com. s oWorldatos at Best greetings and welcome to the world of rl d Wo
  • TANDOORI CHICKEN Worldatos -3- Ingredients 4 Chicken Legs and Breasts (Skinned) 1/2 Tablespoon · Tandoori Paste 1 Teaspoon · Kashmiri Massalla 1 teaspoon · Garam Massalla 1 tablespoon Lemon Juice 2 Teaspoons Mint Sauce Wo 1 Crushed Garlic Clove r ld 250ml Natural Yoghurt at Finely Chopped · Coriander Leave os Finely Chopped Chilli (Optional) (Serves 4 as a Starter) Preparation Deeply score the chicken with a sharp knife. Add all the ingredients together in a bowl and mix well together. Add the chicken to the mixture and let marinade for 4 or 5 hours, or leave overnight. os Place the marinated chicken on a tray and place under a preheated very hot grill. Cook for at approx. 30-40 minutes, turning once. The chicken is cooked when the juices run clear from the thickest part of the chicken when pierced with a skewer. rl d Serve with a fresh green salad, lemon and a mint yoghurt dip. Wo
  • Worldatos -4- CHICKEN WITH GARLIC & GINGER Ingredients Pkg.chicken legs (to suit your size family) LaChoy Soy Sauce chopped garlic (in a jar) ground ginger Preparation Wo 12-24 hrs ahead of time marinate chicken as follows: r ld Put chicken in container. In small bowl put 1 1/2 teaspoons of garlic and 1 small bottle of soy sauce (what I use for 8-10 legs) stir and pour over the chicken. Sprinkle ginger over legs. Half at way thru (6-12 hrs.) turn legs and sprinkle with ginger. os Preheat oven to 425. Line cookie sheet with tin foil. Cook for 15 minutes then turn oven to 350 and finish cooking (approx.40 min). Per serving serve this with macaroni salad. CELEBRITY CHICKEN Ingredients 6 chicken pieces 1 pkg onion soup mix (in box) 1/2 cup ketchup 1/2 cup brown sugar 1/4 cup water os at Preparation rl d Arrange chicken pieces in a casserole dish or roaster. Mix all ingredents together and pour over chicken. Cover and cook at 375. for about 1 hour. double the sauce amount if you like Wo lots. Very Tasty. Per serving Enjoy sweetsue41
  • Worldatos -5- CHICKEN AND RICE Ingredients Chicken legs or thighs or breast or all(no jokes!) 2 cups minute rice 1 can cream of mushroom 1 can cream of celery 1 packet of Lipton on soup dry Preparation 1. Set oven on 325 Wo 2. Put cream of mushroom and cream of celery in sauce pan (DO NOT ADD WATER OR MILK)and blend tell warm. r ld 3. Pour that in cake pan (9inches by 13inches.) 4. Pour Dry rice on top of that and stir together and spread evenly on bottom of pan. at 5. Set chicken on top. so it doesn’t over lap. os 6. sprinkle Lipton Onion soup all over the top of everything, 7. cover with foil 8. cook for ONE HOUR Per serving You will love this recipe, the prep time is fast and all you have to do is make a veggie when it is done!!!! RANCH CHICKEN Ingredients os 4-boneless,skinless chicken breast halves 1/4-cup ranch dressing at 1/3-cup seasoned dry bread crumbs d 2-tablespoons olive or vegetable oil rl Wo Preparation Dip chicken into dressing,then coat with bread crumbs. Heat oil in 10inch skillet over medium heat..Cook chicken in oil 12-15 minutes,turning once,until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut. Per serving Serves 4 people
  • Worldatos -6- GRILLED PASTE CHICKEN Ingredients 1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings) Seasoning Paste: 1 teaspoon whole coriander seeds, roasted and then ground 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon red chili powder 2 teaspoons garlic minced fine 2 teaspoons fresh ginger minced fine 2 tablespoons lemon juice or white wine vinegar or a combination of the two. 1 tablespoon olive oil Preparations Wo r ld at Make the seasoning paste: os Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until they just start to become fragrant, about 3 to 5 min. Remove from heat & allow to cool a few minutes. After cooling, grind to powder using either a coffee grinder or a mortar & pestle or the back of a heavy pan against a cutting board. In a small bowl mix all seasoning ingredients together into a thick paste. And finally: Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste all over the chicken pieces working it into the cuts and marinate 4-5 hours or overnight in the fridge. Grill the chicken directly on the grid starting with what used to be the skin side up at 325° to 350°. After about 20 minutes, turn chicken pieces over and cook until done, about another 10 to 20 minutes. Per serving Serves four with some types of salad os d at rl Wo
  • Worldatos -7- BRANT’S BRINED BEER- BUTT BIRD Ingredients: 1 roaster chicken Brine 2 quarts water 1/2 cup salt 1/2 cup honey Wo 1/4 cup of red wine vinegar r ld at 2 teaspoons ground cinnamon os 3 or so whole bay leaves Dry Rub Equal parts paprika and dark brown sugar Mix in whole basil to taste Add a little cayenne pepper Beer-Butt Mixture Mostly beer Some red wine vinegar Even less Worcestershire sauce Preparation Leave chicken in refrigerator while preparing the brine mixture. Combine brine ingredients and bring to a boil over high heat. Remove from heat and stir down any foam. os Chill the mixture (warm water may spoil the chicken???). at Clear chicken cavity and wash. Place chicken in brine mixture, breasts facing down. rl Add water to cover the chicken and stir. d Wo Cover and refrigerate for 12 hours. Discard brine mixture. Rinse chicken thoroughly and pat dry with paper towel. Apply dry rub between skin and meat By starting at the bottom of the front of the chicken, the skin can by gently separated from the breasts. Try not to tear the skin. For a prettier finished chicken, wipe off any dry rub on the outside of the skin, and lightly rub the skin with butter. Wrap tightly in plastic wrap, place in a plastic bag, and refrigerate for 24 hours. Bring Egg to 275 degrees. In a chicken sitter, combine the beer-butt mixture ingredients. Do not overfill. Set sitter on a drip pan, and set the chicken on the sitter. Using a Polder in the thigh, cook at 250 - 275 degrees until 180 degrees internal. The breast should be about 170 when the thigh hits 180. 7-pounder was done in a tad over 2-1/2 hours, though at home it has taken up to 4 hours . I started with four small chunks of hickory and a handful of sugar maple chips, and added another handful of sugar maple chips after about an hour and a half. I did not soak the wood first.
  • Worldatos -8- FINGER LICKING GOOD CRISPY GARLIC CHICKEN Dipped and Coated Ingredients: 1 Cup Melted Butter 1 Cup Honey Wo 3 Cup Instant potato flakes r 1 Cup Fresh grated parmesan cheese ld at 2 Tbs Parsley flakes 2 Tbs Garlic Powder 2 Cup Chopped onions os 10 Whole Garlic Cloves(chopped) Preparation Mix melted butter and honey together(dip chicken pieces) Combine all other ingredients(coat each piece after dipping in honey and butter. Chop 1 cup onion and 5 garlic cloves and sprinkle on hot coals. Chop 1 cup onion and 5 Garlic cloves place in drip pan with water & 1 bottle italian salad dressing. Place on rack over drip pan and let cook for 2 hours on med heat setting. Special Instructions: Remove all skin and fat from chicken pieces before coating. os d at rl Wo
  • Worldatos -9- HONEY MUSTARD CHICKEN. Ingredients When there’s no time to brine, this is our favorite way to do chicken on the Egg. Good with smoke or without. 4 lb chicken, butterflied 3Tbs Dijon mustard 1 Tbs honey Wo 2 tsp soy sauce r ld at os 2 Tbs olive oil -salt & pepper Preparation • Flatten the chicken out, skin side up. Whack it with your fist to crack the breastbone (for easier carving). Fold the wing tips back and tuck them under the chicken. Salt and pepper both sides. • Blend the mustard, honey, soy and oil. Brush generously on both sides of chicken. Let sit at room temperature for an hour or so, or cover and refrigerate for several hours. • Roast over direct heat (no drip pan), at a grill temperature of 270 (about 300 dome). • Start skin side up; after 50-60 minutes, flip the skin side toward the coals. • Roast another 30 minutes or so, until skin is golden brown and crispy and the meat is done to your liking. os d at rl Wo
  • Worldatos - 10 - INSPIRATION CHICKEN Ingredients Great chicken pieces with an asian twist. 1 1 Stalk of lemongrass 2 bs Brown Sugar 2 Tbs Creamy Peanut Butter 1 small onion chunked Wo 1 chunk of ginger root. ½ inch x ½ inch 3 Tbs Fish Sauce r ld 2 Tbs Peanut Oil at 3 Tbs Soy Sauce os 2 Tbs Rice Wine 4 Chicken Leg Quarters Preparation • Place all ingredients except chicken in blender, and blend into a thick marinade. Cut big pieces of excess fat and hanging skin from chicken legs. Pour a little marinade under the skin of each leg, and work into “pocket”. Place legs in big ziplock bag, and pour in remaining marinade. Marinate overnight, or a few hours at least. Lay legs, skin down, on wax paper and sprinkle sesame seeds on top. • Preheat cooker, with firebricks and drip pan, and second grate, to 400. Place chicken on grill skin up, and sprinkle more sesame seeds on top. Cook at 400 for 1 hour. Flip over and cook another 30 minutes. os • These will be a beautiful color, and the skin is wonderful. I usually don’t eat the skin, but I do with at this dish. rl d Wo
  • Worldatos - 11 - SOY/LEMONGRASS CHICKEN Ingredients: 1 talk Lemongrass chopped 1 Small Onion ½ Cup Soy Sauce 4 Tbs white or rice wine 2 Tbs Turbinado Sugar Wo r ld 2 Tbs Tamarind Concentrate (or any fruit preserves) at os 1 tsp Siracha Chili Sauce (or Hot Sauce of your choice) 1 Tbs Sesame Oil 1 tsp Cracked Pepper 6-8 Chicken thighs (thighs work best, dark meat tastes best) Preparation Cut excess fat and hanging skin off of thighs. Chop Lemongrass, and chunk onion. Throw all ingredients, except chicken thighs, in blender and blend until a smooth liquid. Place chicken in gallon size ziplock. Dump marinade over chicken. Zip bag and work marinade into chicken. Try and get it under the skin. Refrigerate 4 to 24 hours. Preheat egg to 400 with firebricks, or some kind of ceramic mass. I used weber grate on bottom, 3 thin firebricks flat, 2 on their sides, with second grate on top. Drip pan on flat os firebricks. Cook for 1 hour with skin up. Flip and cook until done. Polder 175, or juice runs clear. We pull of skin before eating. If you eat the skin and want it crispy, cook at 500 for 45 minutes. at Enjoy dinner, and please post results. rl Add garlic to marinade as a variation. d Wo Add cayenne or hot spices to marinade as desired.
  • Worldatos - 12 - SHRIMP-STUFFED CHICKEN BREAST. This is good for a tail gate party Ingredients: 4 fresh,boneless,skinless chicken breast 4 Tbs Wisconsin butter,melted 1 tsp seasoned salt Wo 1 tsp paprika r ld 4 Cup cooked instant wild rice at Stuffing os 8 Oz salad shrimp,cooked 1 Cup ½-inch diced Wisconsin Swiss cheese ½ Cup sliced green onions 4 Tbs mayonnaise -1 teaspoon dill weed Preparation Mix stuffing ingredients in a 2-quart mixing bowl.Place chicken breast on a chopping block and pound almost flat with the back of a meat cleaver or use a saucer.Fold each chicken breast around ¼ of the stuffing mixture.Place stuffed chicken breast in a 12-inch greased pan,cast iron will work to.Top with melted butter,seasoned salt and paprika. os Bake uncovered on the EGG at 375 degrees Fahrenheit for 30 minutes. at Using a large spoon,place chicken breasts on top of wild rice. rl d Wo
  • Worldatos - 13 - Easy Grilled Chicken Ingredients 1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings) Seasoning Paste: 1 teaspoon whole coriander seeds, roasted and then ground 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon red chili powder 2 teaspoons garlic minced fine 2 teaspoons fresh ginger minced fine 2 tablespoons lemon juice or white wine vinegar or a combination of the two. 1 tablespoon olive oil Preparation Wo Make the seasoning paste: r ld at Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until they os just start to become fragrant, about 3 to 5 min. Remove from heat & allow to cool a few minutes. After cooling, grind to powder using either a coffee grinder or a mortar & pestle or the back of a heavy pan against a cutting board. In a small bowl mix all seasoning ingredients together into a thick paste. And finally: Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste all over the chicken pieces working it into the cuts and marinate 4-5 hours or overnight in the fridge. Grill the chicken directly on the grid starting with what used to be the skin side up at 325° to 350°. After about 20 minutes, turn chicken pieces over and cook until done, about another 10 to 20 minutes. Enjoy. os d at rl Wo
  • Worldatos - 14 - HOT WINGS Ingredients Breaded hot wings that are crispy and easy. ½ Cup Milk 1 egg ½ Cup flour ½ Cup corn meal Wo ½ tsp cayenne pepper r ld at os ½ tsp white pepper ½ tsp black pepper 1 tsp garlic powder 1 tsp onion powder Chicken Wings Preparation Prepare the milk/egg wash Mix all the dry ingredients Dredge the wings thru the wash, and then roll in the dry spices. os Let the wings rest in the refrigerator for 30~45 minutes for the coating to set. Cook over direct heat for about 45 minutes at 250 degrees turning about every 10 minutes at to prevent burning. After 25 minutes baste wings with Louisiana hot sauce/butter whenever you turn them over. rl d Use 1 or 2 chunks of Hickory for a smokey flavor and cook until the juices are clear. Wo
  • Worldatos - 15 - CHICKEN PIE WITH STUFFING CRUST Ingredients 2 cups lowfat chicken broth 3 cups unseasoned dry bread cubes 1 full cup diced cooked chicken breast 3/4 cup finely chopped celery 1/3 cup shredded reduced fat cheddar cheese 2/3 cup nonfat dry milk powder 1 cup water Wo r 1 egg 1 teaspoon dried onion flakes ld at 1/8 teaspoon black pepper os 1/2 teaspoon poultry seasoning,br> dash paprika Preparation Preheat oven to 350 degrees. Sray a 9 inch pie plate with cooking spray. In a medium saucepan, bring chicken broth to a boil. Add bread cubes. Remove from heat and mix well until bread cubes are soft. Cool slightly. Press mixture into pie plate. Bake for 15 minutes or until crust is slightly brown. Place pie plate on a wire rack and let set for 5 minutes. Evenly place chicken in bottom of shell. Sprinkle celery & cheese over top. In a medium bowl, combine dry milk powder & water. Add egg, onion flakes, pepper, and poultry seasoning. Mix well using a wire whisk. Pour milk mixture evenly over top. Sprinkle top with paprika. Bake for 35 to 40 minutes or until golden and a knife inserted in center comes out clean. Place on a wire rack and let set for 5 minutes. os d at rl Wo
  • Worldatos - 16 - AUSTRIAN STUFFED CHICKEN Ingredients 3 oz sliced mushrooms Wo r 1 fine diced medium onion 1 tbsp safflower oil ld 2 1/2 cups cooked rice, cold at os 1/2 cup peas 1 1/4 tsp salt, pepper,thyme leaves and basil 1 egg 4 1/2 lbs chicken 2 cups tomato sauce* 1/4 cup butter 2 minced garlic cloves 2 diced carrots 1 diced onion 2 diced celery stalks 3 1/4 lbs peeled, seeded and chopped tomatoes 3 bay leaves 1 tsp thyme leaves, oregano, basil 2 tsp salt Preparation os In a large kettle heat butter and saute the garlic,carrots,onion and celery until tender. Add at tomatoes and seasonings. Reduce heat and simmer for 3 hours. d Strain the sauce and return to pot continuing to simmer to desired thickness. rl Saute the mushrooms and onion in a large skillet with the oil until all the liquid has evaporated. Wo Cool to room temperature. Blend into the cooked rice along with the peas, seasonings and egg. Stuff this mixture into the chicken. Place the chicken in a roasting pan and roast in a 325 degree oven for 2 1/2 hours. Check for doneness. Remove the chicken from the oven. Scoop the stuffing into a serving dish, carve the chicken and serve with tomato sauce on the side.
  • Worldatos - 17 - ITALIAN STILE CHICKEN Ingredients 1/2 c. regular or light salad dressing or mayonnaise 1 tsp. dried oregano leaves or italian spice 3-3 1/2 lbs. chicken pieces 1 c. crushed corn flakes 1/4 c. grated parmesan cheese 1 tsp. garlic salt Wo 1/4 tsp. pepper Preparation r ld at Mix dressing with oregano or italian spice and brush on chicken pieces. Mix cereal, os cheese, salt and pepper and coat chicken. Place in 9x13 inch pan and bake at 350 degrees for 1 hour or until chicken cooked through. Tip: You may use any spice you like in substitution for the oregano. ROAST CHICKEN AND SMOTHERED POTATOES INGREDIENTS 3 tbsp Olive Oil 3 lb frying chicken (or pieces) os 3 medium red onions, cut in quarters 8 new potatoes, cut in half at 1 tbsp. rosemary rl 2 large cloves garlic, finely chopped d Wo Preparation Preheat oven to 425. Grease a 9x13 baking pan with 1 Tbsp olive oil.Put potatoes in the middle of the baking dish and sprinkle the rosemary and garlic over them. Flatten the chicken out over the potatoes and surround with the onions. Drizzle and spread the remaining 2 tbsp olive oil, and salt and pepper generously. Cook chicken 45-50 minutes until skin is browned. Pour off liquid and garnish with rosemary. Serve hot or cold.
  • Worldatos - 18 - SWEET AND SOUR CHICKEN WINGS Ingredients 25-30 chicken wings (cut tips off) Marinade: 1 c soy sauce 1 c water 1/4 c oil 1/4 c pineapple juice 1 t ginger 1 t garlic salt Wo r ld at Preparation os Soak wings in marinade at least overnight. Shake and turn container once in awhile. Bake at 350 for 1 1/2 hours on foil. ROAST CHICKEN AND SMOTHERED POTATOES INGREDIENTS 3 tbsp Olive Oil 3 lb frying chicken (or pieces) 3 medium red onions, cut in quarters 8 new potatoes, cut in half 1 tbsp. rosemary 2 large cloves garlic, finely chopped Preparation os at Preheat oven to 425. Grease a 9x13 baking pan with 1 Tbsp olive oil.Put potatoes in the d middle of the baking dish and sprinkle the rosemary and garlic over them. Flatten the chicken out rl over the potatoes and surround with the onions. Drizzle and spread the remaining 2 tbsp olive oil, Wo and salt and pepper generously. Cook chicken 45-50 minutes until skin is browned. Pour off liquid and garnish with rosemary. Serve hot or cold.
  • Worldatos - 19 - CHEESEY CROCK-POT CHICKEN Ingredients 6 Boneless, skinless chicken breasts Wo garlic powder, salt, pepper 2 cans cream of chicken soup r 1 can cheddar cheese soup ld Preparation at os Rinse chicken and sprinkle with salt, pepper and garlic powder to taste. Mix undiluted soup and pour over chicken in a crock pot. Cook on low all day. Serve this over rice or noodles. CHICKEN & BROCCOLI BAKE Ingredient 4 chicken breasts 1 head broccoli (cut in florettes) 1 onion (diced) 1 can reduced fat cream of chicken soup os 1 cup fat free sour cream at ½ tsp. garlic powder 2 cups cooked rice Preparation rl d Wo Boil chicken and cut bite sized. Steam broccoli to desired doneness. Mix soup, sour cream and garlic together. Place cooked, rinsed and drained rice in the bottom of a baking dish sprayed with cooking spray. Add a layer of chicken, then broccoli. Sprinkle with onions. Cover with some of the soup mixture. Repeat layers. Repeat until all ingredients are used, ending with the soup mixture. Bake in a preheated 350° oven until bubbly.
  • Worldatos - 20 - CROCKOT BARBEQUED CHICKEN Ingredients 4-6 pieces chicken (may use boneless breasts) 1 bottle BBQ sauce (any flavor) 1/2 cup white vinegar 1/2 cup brown sugar 1 tsp. mesquite seasoning ½ tsp. garlic powder 1/2-1 tsp. red pepper flakes Wo Preparation r ld Mix BBQ sauce with all ingredients. at Place chicken in crockpot. Pour sauce over all. os Cook slowly in crockpot about 4-6 hours. CAJUN CHICKEN SANDWISH WITH CREAMY CUCUMBER SLAW Ingredients 6 boneless, skinless chicken breast halves 6 tablespoons Cajun seasoning 1 tablespoon olive oil 6 Kaiser rolls, toasted Creamy Cucumber Slaw: recipe follows os at Preparation rl d Wo Sprinkle chicken with Cajun seasoning, coating well. In large frypan over medium low heat, place olive oil. Add chicken and cook about 10 minutes or until lightly browned; turn and cook about 5 minutes more or until fork tender. Place 1 chicken breast half on each roll; top with Creamy Cucumber Slaw. Makes 6 servings. Creamy Cucumber Slaw: In medium bowl, mix together 2 cups shredded cabbage, 1/4 cup sliced green onions, 1/4 cup thinly sliced radishes and 2 tablespoons minced fresh parsley. In blender container, place 1 small peeled and seeded cucumber, 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon sugar, 1/2 teaspoon prepared mustard and 1/4 teaspoon salt. Process until smooth and stir in 1/2 teaspoon celery seed. When ready to serve, mix together cabbage mixture and cucumber mixture.
  • Worldatos - 21 - AROMATIC AFRICAN CHICKEN Ingredients 6 broiler-fryer chicken breast halves, skinned and boned 1/4 cup light rum 1 tablespoon soy sauce Wo r 1 tablespoon dark brown sugar 1/2 teaspoon minced fresh ginger ld 1/8 teaspoon ground cloves at os 1 garlic clove, minced 1 tablespoon canola oil 1/4 cup, plus 2 tablespoons sliced green onion 1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes 2 cups okra, cut in 1-1/2 inch pieces 2 medium tart apples, cored and cut in 1/2 inch rings 1 can (14 oz.)low sodium chicken broth 1-1/2 teaspoons cornstarch 2 teaspoons water 1/8 teaspoon pepper 2 tablespoons fresh lime juice lime slices Preparation os In shallow glass baking dish, place chicken in single layer. In small bowl, make marinade by mixing together rum, soy sauce, brown sugar, ginger, cloves and garlic. Pour over chicken, at cover and chill 30 minutes. Remove chicken from marinade and dish. Reserve marinade. In rl d electric skillet (or large frypan), place oil and heat to medium temperature. Add chicken and cook about 8 minutes or until brown on all sides. Add 1/4 cup green onion, sweet potatoes, Wo okra, apple rings, chicken broth and reserved marinade. Cover; reduce heat and simmer about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease. Remove chicken and vegetables to serving platter; keep warm. Increase heat to high temperature and bring liquid in frypan to a boil, stirring until liquid is reduced by about 1/3. In small cup, place cornstarch; add water and stir until smooth. Add to frypan and cook, stirring, 1 minute, or until liquid has thickened. Stir in pepper and lime juice. Spoon sauce over chicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish with lime slices. Serve over couscous with raisins. Makes 6 servings.
  • Worldatos - 22 - CHICKEN BREAST SAUTE WITH NEW POTATOES Ingredients 1/2 cup butter or margarine 4-6 large chicken breasts 1 sliced onion 1 minced clove garlic 2 tablespoons flour Wo r 1/2 teaspoon salt 1/4 teaspoon pepper ld 1 chicken bouillon cube at os 1/4 tespoon pepper 1 small can white potatoes, drained 1/4 cup red wine 1 cup hot water snipped parsley Preparation In hot butter in large skillet, saute chicken breast on both sides until brown. Add onion, garlic,. Cook about 5 minutes. In small bowl combine flour, salt, pepper, slowly, stir on bouillon cube dissoved in hot water; pour over browned chicken. Cook slowly, coveryed, about 25 minutes or until chicken is tender. Add potatoes and wine; heat. Garnish with parsley. os d at rl Wo
  • Worldatos - 23 - CHICKEN CIOPPINO Ingredients 1 whole fryer (about 3 1/2 pounds), cut into pieces 1 pound fresh cleaned shrimp Wo 1 28-ounce can crushed whole tomatoes with liquid 1 8-ounce can tomato sauce 1/2 cup dry white wine r ld at 1 cup chicken broth 1 small red or green bell pepper, diced 1 cup chopped onion 4 cloves garlic, minced os 3 tablespoons olive oil 6 tablespoons fresh parsley, minced 6 fresh basil leaves, chopped 6 thin lemon slices 1/8 teaspoon white pepper 1/8 teaspoon salt 1 pound cooked spaghetti or other pasta Preparation Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until golden on all sides, about 3 minutes per side. Remove to platter; drain any chicken fat from skillet. Reduce heat to medium-low and add remaining olive oil, onion, garlic and bell pepper. Sauté for 3 to 4 minutes until soft. Add tomatoes, tomato sauce, wine, broth, os basil, lemon slices and 5 tablespoons parsley; cover and simmer for 15 minutes to allow flavors at to blend. Add chicken and simmer partially covered for another 30 minutes until chicken is d tender. Add shrimp, simmering on low heat for 5 minutes longer. Serve chicken and shrimp with rl sauce in deep plates over pasta. Garnish each portion with remaining parsley. Serves 4. Wo
  • Worldatos - 24 - MEXICAN-STYLE CHICKEN Ingredients 2 frying chickens (2 1/2-3lbs each) — cut up 1 quart water 1 bay leaf 2 cloves garlic — crushed few peppercorns 1 tablespoon salt 1 cup onion — chopped 1/4 cup oil Wo r 1 can Italian-style tomatoes (or 4 fresh) — chopped 2 cans green chiles(mild) ld at 1/2 teaspoon oregano os 4 cloves garlic — mashed Preparation Poach chicken pieces until almost tender, about 15 minutes, in 1 quart of well-seasoned water, adding bay leaf, 2 garlic cloves, peppercorns, and salt. Let chicken cool in broth. Sauté onion until golden in hot oil in deep kettle or dutch oven. Add the tomatoes (do not blend tomatoes, just break them with your hands) and chiles. Season sauce with salt, black pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct seasoning. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in 350 deg. oven for 15 minutes, until bubbly. os d at rl Wo
  • Worldatos - 25 - CLASSIC ROAST CHICKEN Ingredients 1 stalk celery 1 Roasting chicken about 3 1/2 pounds 1/2 teaspoon dried thyme 1/2 teaspoon salt 1 tablespoon butter, softened and divided 1 onion, quartered Wo Preparation r ld Preheat oven to 475 degrees. at Slice celery. os Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter. sliced celery and onion. Rub outside of chicken with remaining butter. Tuck wings tips under back of chicken. Place chicken breast side down on rack in roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 degrees. Roast for 20 minutes or longer. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer. Substitute a whole boned turkey breast for the roasting chicken if your family prefers white meat. Buy the largest chicken available. Though the initial cooking time will be longer, you’ll save time in the end because you’ll have leftovers for another meal or two os Save washing another pan. at Make gravy to accompany the chicken directly in the roasting pan. d Stir 1 tablespoon flour for each cup of pan juices and small amount of water into the roasting rl pan. Cook the gravy over medium-high heat, stirring continually until thicken. Wo
  • Worldatos - 26 - MEXICAN-STYLE RICE Ingredients In Mexico, rice dishes are often served as a separate course, as a dry soup (sopa seca) replacing the usual liquid soup. Whenever the phrase a la Mexicana is used, the dish has been prepared with onions and tomatoes. 2 cups long-grain rice Wo 2 tomatoes r ld at 1/4 cup oil os 1/3 onion, in chunk 2 whole cloves garlic 4 cups chicken stock or water 1 small sprig parsley 3 whole chile serranos (optional) 1/2 cup chopped carrot 1/4 cup shelled green peas Preparation Soak the rice for 5 minutes in warm water, rinse well and drain. Meanwhile, puree the tomatoes in a blender and strain. Heat the oil in a skillet, add the onion and garlic and sauté for 2 minutes. Add the rice and sauté, stirring until translucent and the grains seperate. Pour off excess oil. Add the pureed tomatoes to the skillet with the rice. Cook for 4 minutes and add the stock, parsley, chiles, carrot and peas. os d at rl Wo
  • Worldatos - 27 - KANGAROO Ingredients Kangaroo Spinach & Prosciutto Rolls 500 gms Southern Game Meat kangaroo fillets 40 slices prosciutto 1 bunch spinach 4 purple Congo potatoes 1 pack baby corn Wo chives r ld at 1 bunch spring onion bulbs sprinkle dried herbs 50 ml red and yellow capsicum sauces os Preparation Lay 10 slices prosciutto flat for each fillet. Blanch spinach; leaves then lie 5 leaves on top of the prosciutto. Put kangaroo fillet on top of the prosciutto and spinach leaves, roll and fix in place. Bake roll in a preheated oven at 1800 for 10 -12 minutes. Let meat roll rest before slicing (approx. 5 minutes) Cut purple Congo potatoes into preferred shape and sizes, then blanch in boiling water for 4 minutes and season. Lightly poach fresh baby corn for 1 minute and wrap with chives. Saute spring onion bulbs with fresh garden herbs and garlic. Assembly Cut roll into 4 even slices. Present overlapping slices on plate with garnished vegetables to the side. Drizzle red and yellow capsicum sauces over plate in an attractive design. KANGAROO WITH ROASTED EGGPLANT AND CAPSICUM os at Ingredients 2 red capsicums rl d Wo 1 medium eggplant 1/4 bunch curly endive 4 leaves radicchio lettuice 500 g kargaroo fillet 150 ml claret 1.5 litres strong beef stock 1 small tomato, diced Preparation Cut capsicums and eggplant into 1 cm wide strips and roast. Seal kangaroo in a hot frypan with a little buttuer or oil, and finish cooking in a medium oven till done. Meanwhile, reduce wine to two tablespoons and add stock. Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving. To serve, toss lettuce with a little butter in frypan till wilted and soft. Divide evenly between four plated. Carve kangaroo and spread over lettuces. Arrange roasted vegetables around. Pour sauce over vetables and sprinkle with diced tomato.
  • Worldatos - 28 - Kangaroo Rump Roast with Grape Sauce Ingredients 1 piece approximately 800 grams of kangaroo rump 500 grams seedless grapes, skinned Wo 100 grams blanched almonds, chopped r 1/2 litre sour cream 1 dl white wine ld 50 grams unsalted butter at Preparations os Melt the butter in a smallish saucepan or sauti pan. Brown the meat on all sides. Season with salt and pepper to taste. Pour over the white wine and simmer gently for 20 minutes. Remove the meat to a warmed dish and cover, allowing it to rest for 20 minutes before slicing finely. In the meantime, prepare the sauce: add grapes and almonds to the pan, simmer for 2 minutes, then pour in the sour cream and bring to the boil, stirring until the sauce thickens. Season with salt and pepper to taste. Per Serving: Serves 4 , Arrange slices of meat on each plate, accompanied by tiny new potatoes, spoon over the sauce and present with a side salad of finely chopped young celery, blanched with almonds and the meat of an orange (all pith removed). os d at rl Wo
  • Worldatos - 29 - Kangaroo Cutlets Ingredients 20 Kangaroo cutlets 200 gms couscous 4 baby carrots 2 artichokes 2 baby egg plants 1 tblspn sesame seeds 1 pack snow peas Wo r bunch peppermint sprig of rosemary ld at 200 ml green peppermint oil os 80 ml olive oil cracked pepper. Preparation In this dish we pan-fry marinated kangaroo cutlets which are served with a couscous timble, baby carrots, pan-fried artichokes, char-grilled baby eggplant with a sprinkle of sesame seeds on top and snow peas. The dish is sauced with a fresh peppermint and peppermint oil sauce. Add olive oil to a hot pan and saute each cutlet for approximately 2 minutes on each side. Leave to rest. Place 10O gm of couscous into a bowl and cover it with warm water. Put it to the side and let the water evaporate. Mould couscous into a pyramid or any preferred shape, season with salt and pepper. Vegetables: Pan-fry quartered artichokes. Blanch snow peas and baby carrots in boiling water for four minutes. Chargrill eggplants then slice thinly and season with white sesame seeds. Add a sprig of rosemary. os Sauce: Blend of a bunch of peppermint into liquid puree, boil for 1 minute, simmer on a very low at heat until reduced by 1/3. Take off heat, whisk in virgin olive oil, cracked pepper and chopped peppermint. rl d Wo Per serving Serve4. Serve with peppermint oil sauce. Assembly Stack five cutlets in a mound with bones up in the air, add vegetables to one side and drizzle sauce over the meat and around the plate. Garnish with sprig of rosemary.
  • Worldatos - 30 - Rack of Kangaroo in a Herb Crust Ingredients 4 x 180 gms trimmed Southern Game Meat rack of kangaroo 20 gms each of fresh garden herbs e.g. coriander, lemon thyme, basil, parsley 2 eggs 2 artichoke 2 cloves garlic crushed 4 baby squash cups 1 pack shiitake mushrooms 1 tsp. yellow mustard seeds 50 ml cognac or brandy 1 pack snow peas 1 cup couscous Wo 1 large carrot cut into flowers r ld at 1 broccoli head 50 ml yellow capsicum oil 50 ml green capsicum oil 80 ml virgin olive oil os Praparation In this dish we present a baked rack of kangaroo in a herb crust, served with snow peas stuffed with couscous and garden herbs, carrot flowers and blanched broccoli. We then create an appealing presentation by using yellow and green capsicum oils to sauce the dish. Season the rack with salt and pepper. Heat oil in a wok or heavy frying pan to very hot. Brown the rack two minutes per side on all sides then set it to rest cover with foil for 10 minutes. Finely chop a mixture of fresh garden herbs mixed together. Beat eggs and dip rack in egg mixture. Set the rack in a baking pan with the meat side up. Sprinkle herb mixture on top of the meat side and pat down firmly to form the crust. Bake rack in a preheated oven at 1800C for 8 -10 minutes. Vegetables: Quarter artichoke and saute in fry-pan in olive oil and garlic, season to taste. Blanch broccoli in boiling water for three minutes. Cut carrots into flowers (or preferred) os shape with cutter then blanch in boiling water for three minutes. Blanch yellow squash in boiling water for three minutes, scoop out centre. at Saute shiitake mushrooms, onion, mustard seed and cognac in fry-pan in olive oil and rl d garlic. Place 100 gm of couscous into a bowl and cover it with warm water. Put it to the side and let the water evaporate. Assembly Serve individual racks one per plate. Stuff squash with Wo shiitake mushrooms mix. Stuff snow peas with couscous and fresh garden herbs. Sauce: Blend yellow capsicums in a food processor, boil puree for 1 minute, then simmer on a low heat until reduced by one third. Take off heat, add 40 ml virgin olive oil, whisk and serve. Follow this procedure for green capsicums.
  • Worldatos - 31 - Kangoroo medallion Ingredients 1 kg Southern Game Meat kangaroo fillets cut into medallions 2 royal blue potatoes 4 apricots 2 cups champagne 2 sprinkles dry mixed herbs Wo sprig of fresh mint 2 yellow zucchini r 2 turnips 1 celery stick ld 20 gms black sesame seeds at os 20 gms mustard seeds 1 pack shiitake mushrooms 1 clove garlic 80 ml olive oil Preparation This dish presents Southern Game Meats long fillets of kangaroo cut into medallions, sautied with garlic and served with a dusting of black sesame and mustard seeds and accompanied by red wine oil with a parsley garnish. Cut Southern Game Meat kangaroo fillets into small medallions. Place fillets in very hot pan with 2 tblspn of olive oil and chopped garlic and cook for 2 - 3 minutes on each side. Leave to rest. Vegetables: Slice shiitake mushrooms, sauti with mustard seeds and garlic, then stack on top of each other. Slice potatoes and pan-fry lightly, season with salt & pepper. Blanch sliced zucchini, white turnips and sliced celery in boiling water for 4 minutes. Sprinkle black sesame seeds on celery os at Sauces: Blend 4 apricots in 2 cups of champagne and simmer for 15 minutes. Mix in knob of butter and fresh chopped mint. Drizzle on plate in attractive pattern. rl d Wo
  • Worldatos - 32 - Kangaroo Fillet & Mesclun Salad Stack Ingredients 12 x kangaroo tenderloin fillets about 60 gms each 1/2 kg Mesclun salad 1 tub yoghurt 1 x 375 ml jar Tandoori marinade 4 tomatoes Wo r 200 ml vinaigrette dressing 2 parsnip ld 150 ml olive oil at Preparation os Mix 1 tub yoghurt and 4 tblspn tandoori spices. Marinate Southern Game Meat kangaroo tenderloin fillets in this mixture in the refrigerator for 4 hours. Add 2 tblspn of olive oil and salt and pepper to the marinade, then cook the fillets quickly on a high heat, in a well-oiled frying pan, for 5 minutes and leave to rest on a plate. Whilst the meat is resting, wash lettuce leaves and arrange leaves in a tall stack. Peel then deep-fry parsnips for 5 minutes or until golden brown, slice thinly long-ways. Slice fillets in half, in long strips and arrange randomly across the stack on the plate with the slices of parsnip. Puree tomatoes in blender, add vinaigrette dressing and whisk then dress all ingredients with tomato vinaigrette. os d at rl Wo
  • Worldatos - 33 - KANGAROO FILLET WITH SPRING VEGETABLES Ingredient 500 gms Southern Game Meat Kangaroo tenderloin fillet 50 ml olive oil 150 gms Cajun spices 2 yellow zucchini 1 pack snow peas 1 bunch spring onion bulbs sprinkle mixed dried herbs Wo 1 pack baby corn 1 bunch chives r 50 ml green, yellow and red capsicum oils sprig of rosemary. ld at Preparation os Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices then cover with plastic wrap and place in the refrigerator for 2 - 4 hours. Heat oil in a wok or heavy frying pan to very hot. Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest. Slice zucchini and blanch in boiling water for 1 minute. Blanch snow peas in boiling water for 1 minute. Saute spring onion bulbs with fresh garden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chives. Per serving Serve kangaroo meat and vegetables with red, yellow and green capsicum oil sauces. Add a sprig of rosemary to garnish. os d at rl Wo
  • Worldatos - 34 - RABBIT FRICASSEE Ingredients 2 rabbits, about 3 pounds each, skinned and cut up 4 egg yolks, beaten 2 cups bread crumbs 1/8 tsp. mace 1/8 tsp. nutmeg Wo 1/4 cup butter or oil for frying or a combination of both r 2 cups brown gravy 1 cup dry red wine ld at 1/2 pound fresh mushrooms, sliced os 2 Tbsp. each of butter and flour, cooked together to form a roux Preparation Rub the rabbit pieces with egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in the butter or oil in a black frying pan or Dutch oven until well browned. Add theremaining ingredients and stir until thick. Cover and simmer until tender. RABBIT IN RED WINE SAUCE Ingredients: 1 rabbit, skinned and quartered 1 medium onion, coarsely chopped os 2 carrots, coarsely chopped at 1 can peeled tomatoes, about 14oz., juice retained and chopped, or 6 Roma tomatoes, peeled and chopped rl 4 cloves garlic, crushed with skin on d Wo 1 tsp. dried oregano 1 tsp. dried rosemary 1 bay leaf 2 tbsp. tomato puree salt and freshly ground black pepper to taste 1 bottle good quality red wine olive oil Preparation Heat olive oil in a large, heavy skillet over medium heat. Fry rabbit in oil until brown on all sides. Add garlic, onion, carrots and tomatoes and saute for 5 minutes. Add tomato juices and remaining ingredients except salt and pepper and bring to the boil. Lower heat and simmer for about 1 hour or until sauce has reduced by half. Season to taste. Serve hot with rice or vegetables on the side.
  • Worldatos - 35 - RABBIT STEW Ingredients 1 rabbit, cut into serving size pieces 8 ozs bacon, cut into strips 2 medium-sized onions, thinly sliced 1 garlic clove, finely chopped Wo 3 large carrots, peeled and thinly sliced r ld at 16 fluid ozs dry red wine 3 tsp vegetable oil 1 tsp salt 6 black peppercorns os 2 sprigs parsley 2 cloves garlic, crushed 1 bay leaf 1/2 tsp dried thyme Preparation In a large shallow bowl, combine wine, oil, salt, peppercorns, parsley, garlic, bay and thyme together and stir to mix well. Add rabbit pieces and baste them thoroughly. Cover the dish and leave to marinate over-night or at least 12 hours. Remove the rabbit from the marinade and dry on kitchen paper. Strain the marinade into a jug and reserve. Preheat oven to 350 F. In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp. Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 os - 6 minutes, or until lightly coloured. Add the rabbit pieces and turn frequently to brown them at evenly and quickly. Add the reserved marinade to the casserole and bring to the boil. Remove casserole from the heat, add the bacon pieces and place in the oven. rl d Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork. Wo
  • Worldatos - 36 - RABBIT WITH RED WINE, ORANGE AND ALLSPICE Ingredients 1 rabbit, 2 1/2-3 lb, cut into 8 serving pieces 1 small carrot, sliced thin Wo 1 large garlic clove, sliced thin 2 bay leaves, crumbled fine r 1 tsp ground allspice 1/2 tsp pepper ld 3 Tbsp olive oil at 1 c dry red wine 2/3 c orange juice 1/2 tsp grated orange rind os 3 Tbsp dark rum 2 Tbsp flour sliced small oranges for garnish Preparation Discard loose fat from rabbit. Rinse & pat dry. In a large bowl combine carrot, garlic, bay leaves, allspice, pepper, 1 Tbsp oil, wine, orange juice, orange rind, and rum. Add the rabbit. Chill, covered, turning occasionally, for 24 hours. Remove rabbit from the bowl, reserving the marinade, & pat dry. In a large skillet heat the remaining 2 Tbsp olive oil & brown the rabbit. Sprinkle with 1 Tbsp flour, turn it, and brown the flour. Repeat with the remaining 1 Tbsp flour. Transfer the rabbit to a large casserole. Salt to taste. os Deglaze the skillet with the reserved marinade. Pour over the rabbit. at Cook, covered at 350deg F for 1-1 1/2 hours, basting twice, till very tender. d Transfer to a heated platter, pour sauce over it, and garnish with sliced orange. rl Wo
  • Worldatos - 37 - RABBIT IN BRANDIED WINE SAUCE Ingredients 1 lg Or 2 small rabbit[s] Seasoned flour, for dredging 1/4 lb Diced salt pork 1/4 c Shallots; chopped OR Wo 1/4 c Onion; chopped PLUS 1 cl Garlic; minced 1 c Mushrooms, sliced 3/4 c Chicken stock r ld 3/4 c Dry red wine at 1 1/2 oz Brandy 2 ts Butter os 2 ts Flour, opt’l 1 sl Lemon rind 10 Peppercorns 2 Parsley sprigs 2 Ribs leafy celery 1 Bay leaf 1 Dried chile pepper; opt’l Preparation Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. os If you don’t have shallots, substitute mild onion plus a small clove ofgarlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine at and spice bag and simmer until tender, about 2 hours. Remove the spice bag and add the rl d mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the Wo flour and butter can be made into a roux and added.
  • Worldatos - 38 - FRICASSEE OF RABBIT Ingredients 2 rabbits, about 3 pounds each, skinned amd cut up 4 egg yolks, beaten 2 cups bread crumbs 1/8 teaspoon mace 1/8 teaspoon nutmeg Wo 1/4 cup butter or olive oil for frying 2 cups brown gravy 1 glass (1 cup) red wine r ld at 1/2 pound fresh mushrooms, sliced Salt to taste os 2 tablespoons each butter and flour, cooked together to form a roux* Preparation Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients and stir until thick. Cover and simmer until tender. *Roux: A blend of butter and flour used to thicken sauces and gravies. The fat and flour are mixed together in equal amounts over heat. If a white roux is desired, the melting and blending are done over low heat for a few minutes. If a brown roux is desired, the flour is cooked in the fat until it is lightly browned. os d at rl Wo
  • Worldatos - 39 - BAKED -HARE Ingredients 1 Rabbit or hare cleaned and skinned 2 Celery stalks, with leaves, chopped Wo 2 md Onions; chopped 1 Carrot; sliced 1/2 c Chopped fresh parsley 1 Bay leaf; crumbled r ld 2 Sprigs fresh rosemary at 6 Peppercorns; bruised 2 c Dry red wine 1/2 c Vinegar os 1/4 c Butter or margarine Salt Freshly ground pepper 4 Fresh tomatoes; chopped or 8 oz -Tomato sauce 3 Allspice berries Preparation After washing the rabbit or hare thoroughly and cutting into serving pieces, place in a large glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, and vinegar and pouring over the meat. Cover and refrigerate for a day or two, turning the pieces over occasionally. os On serving day, drain, reserving the marinade, and wipe dry. Transfer the marinade to a casserole and simmer for 15 minutes. While the marinade is cooking, heat the butter in a at large frying pan, and when very hot sear the meat over high heat until it is reddened in color d without browning. Remove from the heat, and with a spatula lift the rabbit or hare pieces into the rl simmering marinade, then pour in the remaining butter. Taste for seasoning, then add the salt Wo and pepper, tomatoes, and allspice. Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender and the sauce thickened.
  • Worldatos - 40 - RABBIT PIE Ingredients Add water to cover and simmer slowly in a covered pot for 1&1/2 hours. Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes, all cut into pieces. Preparation Cut rabbit into serving pieces. Soak in equal parts vinegar and water for 12 to 24 hours. Drain and wipe dry. Wo Sprinkle with salt and pepper and dredge with flour. Sear quickly in a frying pan. r ld Add water to cover and simmer slowly in a covered pot for 1&1/2 hours. at Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes, all cut into pieces. Cook os until the vegetables are done. Thicken the stew with flour. Put in a greased baking dish and cover top with pie crust or biscuit. Bake in moderate over (375) until dough is done. Add water to cover and simmer slowly in a covered pot for 1&1/2 hours. Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes, all cut into pieces. Skin rabbit, cut up and place in a strong solution of salt water. Let stand one hour. Drain and place in second salt water solution for 1/2 hour. Wipe and dip each piece of rabbit in a combination of 1/3 flour and 2/3 corn meal. Fry in piping hot fat. Serve with gravy and biscuits. os d at rl Wo
  • Worldatos - 41 - RABBIT ROASTED WITH SWEET FENNEL Ingredients 2 1/2-2 3/4-pound rabbit, cut into 8 to 10 serving pieces 5 cloves garlic, peeled 2-inch sprig fresh rosemary or 1 1/2 teaspoons dried 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 bulbs fresh fennel, cored, cut into 1 1/2-inch wedges Wo 1 large onion, cut into 1 1/2-inch wedges 3 ounces pancetta (unsmoked Italian bacon), minced r 1 teaspoon fennel seed, coarsely ground ld at 1/2 cup coarsely chopped fennel tops os 1/4 cup extra-virgin olive oil 1 /4 cup dry white wine 1/2 cup low-sodium chicken stock Preparation The night before cooking, rinse and dry the rabbit pieces. Use a mortar and pestle or a knife on a cutting board to make a paste of 2 garlic cloves, the rosemary, salt and pepper. Rub the paste over the rabbit pieces. Put them on a plate, cover lightly with plastic wrap and refrigerate. Heat the oven to 350 degrees. Have ready a shallow roasting pan large enough to hold the rabbit in a single layer, with space for the vegetables. Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any seasoning rub that may have been left on the plate. Scatter the fennel, onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel tops over the rabbit. Sprinkle with the olive oil and a bit of salt and pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2 cup of the wine and roast another 1 hour. Baste often, turning the pieces occasionally. Add a little water to the pan if the pan is dry. os at Increase the heat to 450 degrees, cook until the rabbit is golden brown, about 10 minutes. Turn the rabbit and vegetable pieces and roast until golden on the other side, basting rl once with the pan juices, about 10 minutes. d Wo Transfer the rabbit and vegetables to a heated platter and keep them warm in the turned off oven with the door open. Quickly make a pan sauce by setting the roasting pan over two stove burners turned to high. Add remaining 1/4 cup wine and the stock. Scrape up the brown glaze from the bottom of the roasting pan as the liquids boil down by about half, 3 to 5 minutes. Scatter the remaining fennel leaves over the rabbit. Pass the sauce with the rabbit at the table.
  • Worldatos - 42 - VENISON RECIPE I clipped it from a ground beef recipe run in our local paper. It won honours for innovation and “kid appeal”. I used ground beef since I don’t have any hunters in the family. Ingredients French Fries Casserole 1 lb of ground venison or beef Wo 1 small onion (optional - I always stick onions in ground meat) 1 can of cheddar cheese soup 1 can of cream of celery soup frozen french fries r ld pepper at Preparations os Dice onion and mix with ground meat and pepper to taste (use *lots*). Press into the bottom of a 9x9" pan. Mix together the two cans of soup - do *not* dilute with water. Spread mixture over the meat. Cover entire surface generously with frozen french fries. Bake at 350 for 40 minutes or until done - fries should be golden and crispy. Believe it or not, this is a tasty dish! Especially for the kid in all of us! .S. You might want to add some tabasco to the meat mixture if you like spicier food. os d at rl Wo
  • Worldatos - 43 - VENISON CHILI Wild Game Ingredient 4 passia chiles — seeded 2 ancho chiles — seeded 1arbol chile — seeded Wo r 2 cups chicken broth — divided 2 corn tortillas — quartered ld at 6 tablespoons corn oil os 1 1/2 pounds venison — cut in 1/2" cubes 1 large yellow onion — peeled and minced 4 cloves garlic — peeled and minced 2 tablespoons cumin powder 1 1/2 cup beer, dark 4 cups beef stock 1 cinnamon stick 8 sprigs cilantro — fresh 1 lime — juiced 1/4 teaspoon salt — to taste 1/4 teaspoon ground black pepper — to taste Preparation To cook chiles: In medium saucepan, combine pasilla, ancho, and arbol chiles and 1.5 cups chicken stock. Rapidly bring to a boil. Reduce heat. Simmer for 10 minutes, or until chilies are soft, stirring occasionally. os Cool slightly. Pour into blender. Add tortillas. Pureee until smooth at (Note: If chile mixture is too thick to puree, add additional chicken stock, 1 tablespoon at a time, as necessary). Set aside. rl d Wo To cook chili: In large saute pan, heat corn oil over medium high heat. When oil smokes, add meat cubes. Cook, stiring frequently for 3 to 5 minutes, or until just brown. Using slotted spoon, remove meat from pan. Set aside. While oil is still hot, stir in onion. Cook for 3 to 5 minutes, or until well browned. Add garlic and cumin. Cook for 1 minute. Add chili puree. Fry for 4 to 6 minutes, stirring frequently to prevent scorching. Mixture will be thick and dark. Add meat, beer, and beef stock. Stir well. Reduce heat. Simmer, uncovered, for 1 hour, or until reduced by half. Remove from heat. Stir in cinnamon and cilantro bundle. Ste aside, without stirring, for 15 minutes. Remove and discard cinnamon and cilantro. Stir in lime juice. Season with salt and pepper.
  • Worldatos - 44 - TEXAS VENISON CHILI Ingredients 1/2 cup olive oil 1 pound venision sirloin, cut in 1/2" cubes 1 pound ground beef (extra lean) 2 cups yellow onions, chopped 1 cup green pepper, chopped Wo 1/4 cup celery, chopped r ld at 14 cloves garlic, minced 3 large jalapeno chile pepper, seeded and chopped 1/3 cup masa harina (Mexican corn flour) 1/3 cup chili powder os 1/2 teaspoon cayenne pepper 1 teaspoon ground cumin 1/2 teaspoon white pepper 1/2 tablespoon salt 2 cans (15 1/2 oz.) chopped tomatoes 3 cups beef broth 2 cups canned black beans, rinsed and drained Preparation Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa os harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. at Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more. rl d Wo
  • Worldatos - 45 - MEXICAN VENISON CHILI Ingredients 3 pounds venison, finely chopped 1 medium onion, chopped 4 cloves garlic, chopped salt, to taste 1/4 cup chili powder, or more 2 tablespoons olive oil 1 tablespoon cumin Wo 1 can beer r ld at 1/2 cup beef stock, or water 1 tablespoon Mexican oregano os 2 tablespoons masa flour, dissolved in 1/4 cup water 1 teaspoon coriander, ground Preparation Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes. Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour). When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. os d at rl Wo
  • Worldatos - 46 - ROAST LOIN OF VENISON WITH CRANBERRIES Ingredients 2 thick slices of lemon 2 thick slices of orange 2 slices of peeled fresh ginger 1 1/2 cups sugar 1 small bay leaf 2 cups fresh cranberries 4 pounds boneless loin of venison, at room temperature Wo 2 tablespoons olive oil 1 teaspoon salt r 1 1/4 teaspoons freshly ground pepper ld 3/4 teaspoon finely chopped juniper berries 2 cups dry red wine at 2 cups beef or venison stock 2 tablespoons cold butter, cut into pieces os Fresh thyme sprigs, for garnish Preparation In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently os with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. d at rl Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the Wo liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries.Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary.
  • Worldatos - 47 - DEER HEART STEAK WITH VEGETABLE SIMMER Ingredients 1 fresh deer heart salt pepper steak spice garlic salt beef bouillon cube or powder rosemary thyme water Wo r 2 onions, sliced 2 green peppers ld 3 stalks celery, sliced, thin and diagonally at os 1 carrot, sliced thin and diagonally 1 cup broccoli florets 1 cup sliced mushrooms Preparation Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes. VENISON HASH os at Ingredients 1/2 lbs ground venison rl d Wo 3 onions, diced 1 green pepper, diced 16 oz can tomatoes 2 ts salt 1/3 ts chili powder 1 red pepper, diced 1/2 cup chopped chiles (optional) Preparation Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking.
  • Worldatos - 48 - SAUTEED VENISON MEDALLIONS WITH LENTILS Ingredients 1 cup dried brown lentils 2 1/2 teaspoons vegetable oil 2 tablespoons finely chopped shallots 2 tablespoons finely chopped carrots 2 teaspoons minced garlic 2 teaspoons minced peeled fresh ginger 1/4 cup chicken stock or canned broth 1 tablespoon low-sodium soy sauce Wo 1 pound boneless venison loin, cut into 8 medallions, about r 1/2 inch thick 1 tablespoon ground coriander ld at 1/4 teaspoon salt os 1/4 teaspoon pepper Fresh parsley. Preparations Cook lentils in medium pot of boiling water until tender, about 15 minutes. do not overcook. Drain. Heat vegetable oil in large heavy non-stick skillet over low heat. Add shallots, carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stock and soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, if necessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venison with dry mixture. heat heavy large non-stick skillet over medium high heat. Brush skillet with 1/ 2 teaspoon of oil. Add half of venison and saute to desired doneness, cooking about 1 minute per side for medium-rate and shaking pan to prevent sticking. do not overcook or meat will be dry. Transfer to platter to keep warm. Repeat with remaining meat. Transfer to platter. Add lentil mixture to skillet stir until heated through, scraping up brown bits. Divide lentils among 4 warm plates and arrange 2 medallions on each plate. garnish with parsley and serve. os at VENISON MEAT LOAF Ingredients rl d 2 lb venison, ground 1 lb sausage, ground ( mild)Wo 2 eggs 6 Tbsp parsley, chopped 6 Tbsp butter, softened 1/4 cup Italian style bread crumbs 2 tsp lemon juice 1 tsp salt 1/4 tsp pepper 1 large red onion chopped 1 green pepper diced 12 oz can V-8 Spicy Style Juice Preparation Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Pour V-8 juice over meat. Bake 1 hour at 350-degrees.or until internal temp is 165 degrees. Baste every 10 minutes with V-8 Juice
  • Worldatos - 49 - VENISON PAPRIKA Ingredients Wo r 3 lbs venison steak 1/6 lb butter ld 4 med onions at os 2 cloves garlic 1 tsp marjoram 1 c diced tomatoes 1 c dry sherry 2 tbs paprika 1/c sour cream 1/2 c flour S&P to taste Preparation Cut steak into one-inch cubes. In paper bag, place 1/2 c flour, salt and pepper. Shake cubes of steak until dusted. In lg skillet, melt 1/6 lb butter. When hot, add cubes of steak and lightly brown them. Remove steak and to pan add onions, diced finely, minced garlic, marjoram, tomatoes, wine and paprika. Cook slowly with lid on skillet for 15 minutes. Add the steak, replace lid and cook slowly until steak is tender, 45 minutes to 1 hour. Stir in sour cream and serve. os d at rl Wo
  • Worldatos - 50 - VENISON PIE Ingredients (Quantities are relatively improvisational) 3 lbs. Venison, trimmed and cut into bite-sized pieces Marinade: 3/4 bottle Red Wine, or enough to cover meat in marinating dish 4 T. Honey, melted 1 bunch fresh Tarragon, plus extra while sauteeing 3 Garlic cloves, or to taste, plus extra while sauteeing 1 bunch fresh Parsley, or equivalent dried 1 bunch fresh Marjoram, or equivalent dried Pepper, to taste Wo r Salt, to taste 1/4 cup Olive Oil ld Crust: at os 3 cups Flour 1 t. Salt 1 cup Shortening Water, as needed, should be ice cold 1 egg, beaten (to brush crust) Preparation Pie Ingredients outside of marinated ingredients: 2 Onions, sliced, can also substitute leeks in similar qty. 6 large Mushrooms, sliced 2-3 T. Butter 4 medium Potatoes, grated 6 large Carrots, grated 1) Marinate venison in marinade ingredients. Meat should be marinated for a day or so in the fridge. os 2) Pie Crust: 3 C. flour, 1 tsp salt, 1 ‘generous’ cup shortening and “ice cold water as at needed”. Mix flour & salt, cut in shortening, add water “until sticks together”, stir in water with fork. Chill the dough & rolling pin. rl d 3) Saute meat w/onions and reserve juice from marinade. Add mushrooms, saute Wo using butter. Add some marinade to saute. Add some more garlic & tarragon to saute pan. 4) While meat is sauteeing , grate potatoes & carrots. 5) Leaving saute juice in pan, slice venison thinly and mix meat/onions/etc. with grated vegetables. 6) Make gravy with flour & juices in pan. 7) Roll out crust to about 1/4" thickness, place in 12" pan, fill with ingredients, add gravy and top crust. 8) Brush the crust with whipped egg and bake until done. If there is leftover venison or dough, make meat pasties from them. These freeze well too!
  • Worldatos - 51 - BARBECUED VENISON RIBS INGREDIENTS 2 1/2 cups water 3 cups ketchup 1 Tbsp white vinegar 1/4 cup lemon juice 1/2 cup worcestershire sauce 1/2 cup maple syrup 1/2 cup brown sugar 2 onions,diced Wo 2 Tbsp chili powder r ld at 2 Tbsp cayenne pepper 1/2 ts salt os 6 lb venison ribs with some loin meat attached freshly ground black pepper Preparation Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter.Pour sauce over ribs. Makes about 6 servings. Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup. os d at rl Wo
  • Worldatos - 52 - VENISON ROAST Ingredients (approx. 8# roast) 1 medium carrot 1 medium onion 1 rib of celery Wo 1 tablespoon juniper berries 1 teaspoon rosemary r 4 cloves garlic 1/2 teaspoon thyme ld 5 cups red wine at os 2 cups red wine vinegar (if this is a wild roast and not from a game farm, add 1/4 cup olive oil Preparation Combine the above and bring to a boil; take off heat and let come to room temperature. This marinade should not be hot or cold in temperature but lukewarm. Place the roast in the marinade using a container just slightly bigger than the roast; cover the roast with plastic and put a weight on top - the roast should be submerged in the marinade. Marinate for two days in the refrigerator after two days.. Drain roast for at least an hour and reserve remaining marinade for sauce Sprinkle with fresh cracked black pepper and brown on top of stove. Roast at 350 degrees until meat thermometer reaches 115 degrees. This will be rare. Let rest 35-40 minutes and slice very thin. You can remove the vegetables from marinade and use some of it to baste the venison while it is roasting. Use the rest of it as a sauce. Sauce: os Boil marinade until reduced to one cup. In the meantime, cut 1 lb of butter into 1 at tablespoon sized pieces. After the marinade is reduced, add the soft (not melted) butter a piece d at a time, wisking vigorously after each addition. If you have some currant jelly, wisk in about 1 rl tablespoon at the very end. You will have a wonderful rich buttery sauce to serve over the Wo venison.
  • Worldatos - 53 - VENISON ROAST WITH RED WINE GRAVY Ingredients 3 - 5 Lb. venison roast 3 cups red wine 2 large onions, thinly sliced 12 black peppercorns 6 while allspice 12 whole cloves Wo 1 bay leaf 3 Tbsp. flour 1/4 cup water r ld Preparation at os Remove any white membrane surrounding roast. Place roast in a shallow dish. Com- bine wine, onion, and seasonings. Pour over meat and cover. Marinate overnight in refrigerator, turning occasionally Remove roast from marinade, reserving marinade. Brown roast in a Dutch Oven. Add marinade to roast, and bake, uncovered at 350 degrees for 1-1/2 hours or until meat thermometer registers 170 degrees. Remove Bay Leaf and discard. Remove roast, reserving marinade. Combine flour and water, stirring until smooth. Add flour mixture to marinade, cook over medium heat, stirring constantly until thickened. Serve gravy with roast. 6 to 8 servings. os d at rl Wo
  • Worldatos - 54 - LEG VENISON ROAST Ingredient 3 lb deer leg roast 5 slices salt pork 2 red onions 2 Granny Smith apples 1 tsp salt fresh ground black pepper 1/4 tsp allspice 12 whole cloves 8 slices thick sliced bacon Wo 2 sprigs rosemary 2 bay leaves r ld at os Preparation Cut gashes in roast about 2 inches apart and half through the thickness of roast. Place in each gash a slice of salt pork, onion and apple, add a couple of cloves in the meat around the slits. Top with a few more slices of onion. Lay slices of bacon over the leg roast, Sprinkle roast with spices and herbs. Plase meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done, 2 to 4 hours, depending on tenderness of meat. Remove herbs before serving. ROAST VENISON Ingredient 4 lb venison roast (elk,moose,deer, beef) 2 Tbsp flour 6 cloves garlic (minced) os 1 Tbsp pickling spices at 3 Tbsp brown sugar 1 Tbsp molasses rl 2 tsp Guldens spicy brown mustard d Wo 1 Tbsp Worcestershire sauce 1/4 cup lemon juice 1 lg red onion (sliced) 1 cn stewed tomatoes (14 oz can) 1/2 cup vinegar 3 cloves garlic (minced) 1 Tbsp salt 1/2 cup Merlot wine cold water to cover meat Preparation Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats or game birds.
  • Worldatos - 55 - VENISON RODERICK Ingredients 1 teaspoon garlic powder (or 1 clove minced) salt and fresh cracked pepper to taste Wo 2 lb. venison saddle or tenderloin slice 1/4 inch thick 2 TBS butter or olive oil r ld at 1/4 cup brandy Preparation os Heat a heavy nonstick skillet. Rub garlic, salt and pepper over both sides of sliced venison medallions. In a hot skillet, quickly saute venison until done to taste. Do not overcook. Remove and deglaze skillet with brandy. Serve sauce over venison. Suggestions: serve with light salad, wild rice pilaf. This sauce is recommended for the preceding Venison Roast, but would stand on its own merit with game. I drool just reading it. Please note it calls for anchovy fillets. If you abhor the little darlings...try to include at least one...as it would richen the flavor of the sauce. I opt for the 4. SAUCE FOR GAME—Chateau Ste. Michelle Winery wine Recommendation: Cabernet Sauvignon 1 cup (Chateau Ste. Michelle) Sauvignon Blanc 1 cup (Chateau Ste. Michelle) Cabernet Sauvignon 3/4 cup red wine vinegar 1/4 cup prosciutto, shredded (or lean ham/canadian bacon) os 3 cloves garlic, mashed at 1/2 lemon, peeled and sliced 2 sage leaves 2 sprigs rosemary 4 juniper berries rl d Wo salt and fresh cracked black pepper to taste 2 chicken livers, finely chopped 4 anchovy fillets, finely chopped In a NON-aluminum saucepan, combine Sauvignon Blanc, Cabernet Sauvignon, and all ingredients EXCEPT chicken livers and anchovy fillets. Bring to boil. Remove garlic, save, rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauce is reduced by 1/2. Salt and pepper to taste. Use sauce to accompany roast quail, pheasant, or other game, including venison.
  • Worldatos - 56 - VENISON STEAKS WITH MADEIRA SAUCE Ingredients 2 - 2 1/2 lbs. tender steaks 2 Tbsp butter 2 Tbsp cooking oil 2 Tbsp flour 1 tsp salt 1/4 tsp ground dry ginger 1/4 tsp dried thyme Wo 1/4 tsp fresh ground black pepper 1/4 cup Madeira wing 1/2 cup red currant jelly r ld at os Preparation Mix the flouring ingredients and dredge the steaks in it. Have the butter and oil sizzling at a medium-high setting on your range. Sear the first side of the meat until crusty brown, 2 - 3 minutes. Flip and cook the second side the same way. Transfer the steaks to a warm platter. Add the wine and jelly to the pan, mixing them with the pan juices. Pour the mixture into a small sauce dish and pass with the steaks. os d at rl Wo
  • Worldatos - 57 - CABBAGE VENISON STEW Ingredient 3 cloves garlic, crushed 4 tablespoons butter 1 1/2 lbs cabbage, shredded 1 lb venison sausage, sliced 1 qt beef or venison broth 1/2 tsp pepper Wo 5 potatoes, peeled and thinely sliced salt r ld at os Praparation Heat the butter and add the garlic to a 4 - 5 quart pot. When the garlic begins to sizzle, add the cabbage and stir-fry for 3 minutes. Add the venison sausage, broth, potatoes and pepper. Cover and bring to a boil, then lower the heat and let simmer for 20 minutes, or when potatoes are tender. Correct for seasoning. To thicken, add roux of 4 tablespoons melted butter with 4 tablespoons flour. Top with melted cheese. VENISON STEW Ingredients os 1 1/2 lbs lean venison, cut into cubes olive oil (no substitutes) at 2 onions,sliced d 2 potatoes, peeled and diced rl 2 stalks celery,diced Wo 2 carrots, peeled and diced water 1 pint dry red wine salt and pepper to taste 1/2 clove garlic,mashed bay leaf Preparation Pat meat dry with paper towels(it browns better). Brown cubes in heavy iron pot in a few spoonsful of olive oil. Add onions and stir until golden and limp. Add carrots, potatoes and celery. Pour in red wine. Add water to almost cover. Add garlic salt and bay leaf. Season to taste with salt and pepper. Put lid on pot and simmer for about 2 hours or until meat is tender. If gravy cooks away, add a little hot water. Serves 4. Good with buttered noodles.
  • Worldatos - 58 - VENISON STEW WITH POTATOES Ingredients 2 T cooking oil 2 lbs. venison stew meat 3 large onions, coarsely chopped 2 garlic cloves, crushed 1 T Worcestershire sauce 1 bay leaf Wo 1 tsp dried oregano salt pepper r ld peas (or corn, green beans, or your favorite veggies) celery, chopped into 1" pieces at 3 cups water 7 potatoes, peeled and quartered 1 lb. carrots, cut into 1" pieces os 1/4 cup flour 1/4 cup cold water 1/4 tsp Kitchen Bouquet, optional 1 can mushroom stems & pieces, optional 1/2 tsp dried thyme leaf, optional 1/2 cup red wine, optional Preparation Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes, carrots, celery, and peas. Continue to cook until vegetables are tender, 30-45 minutes. Mix flour and water (1/4 cup); stir into stew. Cook and stir until os thickened and bubbly. Add Kitchen Bouquet, if desired. Remove bay leaf. Yields 8 - 10 servings. d at rl Wo
  • Worldatos - 59 - BEEF STIR-FRY WITH NOODLES Ingredients 1/4 lb. ramen noodles, flavor packet discarded 3 Tbs. soy sauce 1 Tbs. cornstarch 1 tsp. sugar Wo 1 lb. sirloin steaks, thinly sliced across the grain 1 tsp. vegetable oil r ld at 1 tsp. Oriental sesame oil 2 tsp. fresh ginger, minced 1 clove garlic, minced 1 cup scallions, chopped os 1/4 lb. mushrooms, chopped 3/4 lb. frozen chopped spinach, thawed and drained, or fresh, chopped Preparation Cook ramen noodles in a large pot of boiling salted water 3-4 minutes or until al dente. Drain thoroughly. Set aside and keep warm. Combine next 3 ingredients in a jar with a tight fitting lid. Shake vigorously. Place sliced beef in a mixing bowl. Pour soy sauce mixture over beef and toss to coat. Heat vegetable and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic about 45 seconds. Add beef and marinade and stir-fry about 2 minutes or until beef begins to brown. Add scallions and mushrooms and stir-fry about 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with salt and os pepper to taste. Serve over noodles with additional soy sauce if desired. at Per serving rl d Calories 286, fat 11.6g, 36% calories from fat, cholesterol 67mg, protein 30.6g, Wo carbohydrates 16.0g, fiber 3.8g, sodium 1013mg. The recommended wines are: Chardonnay, Cabernet Sauvignon, or Pinot Noir.
  • Worldatos - 60 - TEX MEX BEEF IN PITA BREADS Ingredients 15 min, Marinate: 30 min, Cook: 10 min., Serves 4 2 Tbs. lime juice 2 Tbs. lite soy sauce 2 Tbs. Worcestershire sauce 1/2 tsp. ground cumin 1-1/2 lbs. top sirloin steaks, cut into 1/4 inch strips 1 Tbs. plus 1 tsp. olive oil Wo r 1 green bell pepper, seeded and cut into strips ld 1 red bell pepper, seeded and cut into strips 1 large onion, cut into 1/2 inch rings at os 4 white pitas, warm and cut in half 1/2 lb. garden salad 1/2 cup prepared salsa 1/4 cup light sour cream Prepatation Combine first 4 ingredients in a shallow dish. Add beef strips and toss to coat. Marinate 30 minutes. Heat oil in a heavy nonstick skillet over medium high heat. Drain beef strips, reserving marinade. Sauté beef, bell peppers and onion 3-4 minutes or until meat is browned. Stir in marinade and simmer until liquid is evaporated and beef is cooked throughout. Stuff meat filling into pitas with lettuce and top with salsa and sour cream. Per serving Calories 535, fat 19.2g, 32% calories from fat, cholesterol 107mg, protein 46.5g, carbohydrates 44.3g, fiber 3.0g, sodium 819mg. os d at rl Wo
  • Beef Fried Rice Worldatos - 61 - Ingredients 1/2 tsp sugar 1Tbs. vegetable oil 2 eggs, well beaten 1/2 lb. ground beef 1 medium carrot, finely chopped 1 celery rib, finely chopped 1 scallion, chopped 1 tsp. fresh ginger, minced 1 clove garlic, minced 2 cups cooked rice, cold Preparation Wo r Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. ld Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring at constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and os next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer. Per serving: Calories 334, fat 13.3g, 36% calories from fat, cholesterol 147mg, protein 18.8g, carbohydrates 33.5g, fiber 1.4g, sodium 604mg. The recommended wines are: Sauvignon Blanc, Zinfandel, or White Zinfandel. os d at rl Wo
  • Worldatos - 62 - Beef & Cheese Burritos Ingredients 1 lb. lean ground beef 1-1/4 cups chunky style prepared salsa 1/2 lb. cheddar cheese, cubed 8 large flour tortillas, warmed 2 cups lettuce, chopped 2 tomatoes, chopped 1/2 cup ripe olives, sliced Wo r ld at Preparation os Heat a heavy nonstick skillet over medium high heat. Cook beef 6-8 minutes, stirring occasionally until no longer pink. Drain and discard drippings. Stir in salsa and cheese. Cook until cheese is melted. To serve, spoon about 1/3 cup beef mixture in center of each tortilla. Top with a portion of each remaining ingredient. Fold bottom edge up over filling. Fold sides to center, overlapping edges. Per serving: Calories 930, fat 40.8g, 38% calories from fat, cholesterol 126mg, protein 48.5g, carbohydrates 101.7g, fiber 7.7g, sodium 1264mg. The recommended wines are: Pinot Noir, Chianti, or Beaujolais. DEVILED GRILLED SHORT RIBS os at Ingredients rl d Wo 1/4 cup spicy brown mustard 3 Tbs. white horseradish 3 Tbs. Worcestershire sauce 2-3/4 lbs. beef short ribs, cut into serving size pieces unseasoned meat tenderizer Preparation Prepare grill. Combine mustard, horseradish, and Worcestershire in a bowl. Sprinkle beef with meat tenderizer. Place meat on grill over medium heat. Cook short ribs 30-40 minutes, turning often or until desired doneness is reached. Brush with mustard mixture frequently during last 10 minutes of cooking. Per serving: Calories 333, fat 19.7g, 54% calories from fat, cholesterol 97mg, protein 33.1g, carbohydrates 4.3g, fiber 0.2g, sodium 377mg. The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Zinfandel
  • Worldatos - 63 - SHORT RIBS IN BEER Ingredients 2-3/4 lbs. beef short ribs 1-1/4 large onions, sliced 3/4 package dry onion soup mix 1 cup beer Preparation Wo r ld Turn on broiler. Broil ribs 10-15 minutes until brown. Transfer ribs to a baking pan. Preheat at oven to 325°F. Spread onion slices over browned ribs. Sprinkle with onion soup mix. Pour beer over all. Cover and bake 1-1/2 hours until meat is tender. Per serving: os Calories 360, fat 19.4g, 52% calories from fat, cholesterol 98mg, protein 33.4g, carbohydrates 7.6g, fiber 0.8g, sodium 637mg CLAY POT BRAISED BEEF SHORT RIBS Ingredients ·3 lbs. beef short ribs, cut into serving sized pieces 4 potatoes, cut in half 8 small onions 1 tsp. paprika os 2 Tbs. fresh parsley, chopped at 2 Tbs. pimentos d Preparations rl Wo Soak clay pot and its cover in water at least 15 minutes. Arrange short ribs in clay pot and season with salt and pepper to taste. Cover and place in cold oven. Turn on oven to 400°F and bake 35 minutes. Reduce oven temperature to 350°F and bake another 1 to 1-1/2 hours. Add potatoes, onions and paprika. Cover and continue to bake another hour, or until all ingredients are tender. Serve sprinkled with parsley and pimento. Per serving This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6. Calories 320, fat 14.0g, 40% calories from fat, cholesterol 71mg, protein 25.5g, carbohydrates 22.2g, fiber 2.2g, sodium 54mg. The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Zinfandel.
  • Worldatos - 64 - MICROWAVE BBQ BEEF Ingredients 2 Tbs. sesame seeds 2 Tbs. vegetable oil 1-3/4 lbs. boneless beef short ribs, trimmed and cut into 1/2 inch strips 1/2 cup soy sauce 1/2 cup dry white wine Wo 2 Tbs. sugar r ld at 1 Tbs. chili powder 1 dried hot pepper 4 cloves garlic, minced os 6 scallions, trimmed and cut into 2 inch pieces 1/4 cup fresh cilantro Preparation Spread sesame seeds on a plate and microwave 4-5 minutes on high, uncovered, until toasted. Press seeds with the back of a spoon to crush slightly and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 2 minutes, in batches if necessary, until browned on all sides. Transfer to a microwave safe dish and set aside. Add soy sauce, wine and sugar to same skillet and stir to bring up browned bits. Pour liquid over meat. Sprinkle with sesame seeds and chili powder. Add next 3 ingredients and stir to mix thoroughly. Cover and microwave 10-12 minutes on high, or until meat is tender. Serve sprinkled with cilantro. Per serving os This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts at the number of servings only in multiples of 4. rl d Calories 384, fat 21.9g, 54% calories from fat, cholesterol 62mg, protein 24.8g, Wo carbohydrates 17.0g, fiber 2.3g, sodium 2121mg. The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Merlot
  • Worldatos - 65 - CROISSANT SAUSAGE SANDWICHES Ingredients 4 croissants, sliced in half lengthwise 1/4 cup prepared mustard 1 lb. smoked Polish sausage, sliced lengthwise 1/4 lb. Gouda cheese, sliced Preparation Spread mustard over one cut side of croissant. Divide sausage and cheese equally Wo between croissant halves. Top with remaining half and serve. Per serving: r ld at Calories 718, fat 53.2g, 67% calories from fat, cholesterol 125mg, protein 28.5g, carbohydrates 30.4g, fiber 1.1g, sodium 1872mg. os The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc CLOVERLEAF ROLLS Ingredients 9 white dinner rolls, thawed but still cold 2 Tbs. all purpose flour 2 Tbs. unsalted butter, softened Preparation os Cut rolls in half using scissors or a knife. Coat a muffin tin with nonstick cooking spray at and place three roll halves in each muffin tin cup. If desired, roll balls in flour first. Place a small amount of butter in between roll halves. Cover with plastic wrap coated with nonstick cooking rl d spray and let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350°F. Remove plastic wrap from rolls and bake 15-20 minutes. Immediately place rolls on a cooling rack. Per serving Wo This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6. Calories 193, fat 6.9g, 32% calories from fat, cholesterol 10mg, protein 4.8g, carbohydrates 27.5g, fiber 0.1g, sodium 211mg
  • Worldatos - 66 - GRILLED SHRIMP WITH PASTA AND PINEAPPLE SALSA Ingredient 2 lbs. pineapple chunks, packed in their own juice, drained 1 large red bell pepper, chopped 1 large red onion, chopped 1 jalapeño pepper, minced 1/2 cup orange juice 1/3 cup lime juice 1-1/2 cups shrimp, peeled and deveined 6 cups cooked rotini pasta Preparation Wo r ld In a large bowl, combine all salsa ingredients, except the shrimp and pasta. Prepare an at outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to os high. Grill the shrimp on each side for 2 minutes. Toss the pasta with the salsa, arrange the shrimp on top, and serve. Per serving This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6. Calories 329, fat 2.1g, 5% calories from fat, cholesterol 62mg, protein 14.6g, carbohydrates 65.0g, fiber 4.8g, sodium 77mg. Exchanges: 3 Very Lean Meat, 3 1/2 Starch EGG NOODLES WITH GINGER os Ingredients at 2 tsp. peanut oil d 4 cloves garlic, minced rl 2 Tbs. fresh ginger, minced Wo 3 scallions, trimmed and thinly sliced crosswise 1/4 tsp. chili pepper flakes, crushed 1 lb. Chinese egg noodles 3 Tbs. cilantro or parsley, minced Preparations Heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Cook egg noodles in boiling water until al dente. Drain noodles and place in a serving bowl. Add ginger mixture and cilantro and toss. Per serving Calories 189, fat 4.0g, 19% calories from fat, cholesterol 37mg, protein 5.9g, carbohydrates 32.0g, fiber 3.1g, sodium 11mg. The recommended wines are: White Zinfandel, Chenin Blanc, or Fumé Blanc.
  • Worldatos - 67 - ANGEL HAIR PASTA WITH TOMATO SEAFOOD CREAM SAUCE Ingredients Wo 2 tsp. olive oil 2 cloves garlic, minced r 1 cup tomatoes, seeded, finely diced ld at 1-1/2 cups evaporated skim milk 1 tsp. marjoram fresh ground pepper to taste 3/4 lb. sea scallops os 6 cups cooked angel hair pasta Praparation In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds. Add the tomato and sauté for 2 mintes. Add the evaporated milk and stir constantly over medium heat until thickened. Add the marjoram and pepper. Add the scallops and cook for 2 minutes until the scallops turn opaque. Pour the sauce over the angel hair pasta and serve. Per serving This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6. Calories 323, fat 3.2g, 9% calories from fat, cholesterol 21mg, protein 21.6g, carbohydrates 51.0g, fiber 2.9g, sodium 171mg. os at Exchanges: 1 Very Lean Meat, 3 Starch rl d Wo
  • Worldatos - 68 - STEAK WITH FRESH PINEAPPLE, BOK CHOY AND CHINESE NOODLES Ingredients 1/4 cup soy sauce Wo r 1 Tbs. sherry 2 tsp. sugar ld 2 Tbs. cornstarch at os 1 large pineapple 1-1/2 lbs. flank steak 1 head bok choy 3 Tbs. oil 2 cloves garlic 1/2 cup water 1 lb. Chinese egg noodles Preparation Combine soy sauce, sherry, sugar and cornstarch in a medium bowl. Prepare ingredients: Slice flank steak thinly across the grain, then cut slices in 1 inch pieces. Trim stem end off bok choy, then slice thinly (both stalk and leafy top). Slice both ends off of pineapple, then cut in half lengthwise; cut both halves in half to make four quarters. Trim center rind off of each quarter, then cut quarters in half. Remove rind from each piece, leaving a thick spear of pineapple. Cut each spear into 1/2 inch chunks. Place in a serving bowl. Heat 1 Tbs. oil in a wide frying pan or wok over medium high heat and press garlic into pan. Add bok choy and stir fry for 2 minutes. Add water and stir fry 1 minute more. Remove from pan and set aside. Add Chinese noodles to os boiling water and cook 5 minutes or until done. Heat 2 Tbs. oil in the frying pan and stir fry beef at 3 minutes or until barely pink. Add bok choy and broth, and simmer until a sauce forms. Remove d Chinese noodles, drain in a colander and rinse. Place individual servings on plates. Spoon beef rl and bok choy on top. Wo Per serving This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4. Calories 930, fat 34.4g, 32% calories from fat, cholesterol 128mg, protein 42.9g, carbohydrates 121.8g, fiber 11.3g, sodium 1153mg. The recommended wines are: Pinot Noir, Zinfandel, or Merlot.
  • Worldatos - 69 - PASTA WITH SCALLOPS AND ZUCCHINI Ingredients 1 lb. fettuccine or other pasta 1 Tbs. unsalted butter 2 Tbs. olive oil 3/4 lb. onions, thinly sliced Wo 4 cloves garlic, minced 3/4 lb. zucchini, cut into 1/2 inch cubes r 1 tsp. dried basil 1 lb. scallops, rinsed and patted dry ld 1/4 cup grated Parmesan cheese at Preparations os Cook fettuccine in boiling salted water until al dente. Drain pasta and return to saucepan. Toss with butter and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens. Stir in basil, and salt and pepper to taste. Transfer vegetables to a platter and keep warm. Add scallops to skillet and sauté 3-4 minutes, stirring frequently, or until scallops are cooked throughout. Combine vegetables, scallops and pasta in a serving bowl. Serve with Parmesan. Per serving: Calories 677, fat 14.3g, 19% calories from fat, cholesterol 50mg, protein 37.6g, carbohydrates 97.9g, fiber 7.5g, sodium 319mg. The recommended wines are: White Zinfandel, Chablis, or Sauvignon Blanc os GARLIC CREAM SHRIMP WITH PASTA at Ingredients 16 cloves garlic, unpeeled rl d Wo 1 lb. shrimp, peeled and deveined 1/4 cup olive oil 3 cups heavy cream 1 lb. fresh linguine 1/2 cup parsley, finely chopped 1 cup grated Parmesan cheese Preparation Bring a large pot of water to a boil over high heat. Boil garlic 2 minutes. Add shrimp and cook 2-3 minutes until shrimp are pink and just cooked through. Drain. Peel and mince garlic. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 1 minute. Add cream, reduce heat to low and simmer 3-4 minutes, until cream begins to thicken. Stir in shrimp, parsley and Parmesan. Season with salt and pepper to taste. Cook linguine in a large pot of boiling water 8-10 minutes, or until al dente. Drain. Transfer to a serving bowl, add sauce and toss well. Per serving Calories 1409, fat 90.9g, 58% calories from fat, cholesterol 437mg, protein 52.5g, carbohydrates 96.1g, fiber 5.2g, sodium 713mg. The recommended wines are: Sauvignon Blanc, Chenin Blanc, or Beaujolais.
  • Worldatos - 70 - PASTA WITH TEX-MEX SAUCE Ingredients 3 Tbs. olive oil 1 red onion, minced 2 cloves garlic, minced 1 green bell pepper, seeded and diced 1 tsp. chili powder Wo r 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper ld at 1 lb. lean ground pork os 1-3/4 lbs. recipe-ready crushed tomatoes 1/2 cup cilantro or parsley, chopped 1 lb. ziti or other tube pasta 6 ounces Monterey Jack cheese, shredded Preparation Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 4-5 minutes or until softened. Stir in next 5 ingredients and simmer 1 minute. Add pork and increase heat to medium high. Sauté 5-6 minutes, stirring frequently to break up pork, until pork is lightly browned. Stir in next 3 ingredients and salt and pepper to taste. Simmer 15 minutes or until sauce is thickened. Cook pasta 8-10 minutes in boiling salted water until al dente. Drain thoroughly. Pour sauce over pasta and sprinkle with cheese. Per serving Calories 983, fat 37.5g, 35% calories from fat, cholesterol 128mg, protein 55.2g, carbohydrates 103.2g, fiber 5.4g, sodium 657mg. os The recommended wines are: Merlot, Beaujolais, or Pinot Noir. d at rl Wo
  • Worldatos - 71 - CREAMY PASTA WITH BABY POTATOES AND PROSCIUTTO Ingredients 1 lb. spaghetti or other pasta 1 lb. small new potatoes, scrubbed and quartered 1/4 lb. sliced prosciutto, cut into 1/2 inch strips 1 Tbs. olive oil 1 large onion, sliced Wo 2 cloves garlic, crushed r ld at 2 medium zucchini, sliced 1 cup bottled roasted red bell peppers, drained and cut into thin strips 1-3/4 cups sour cream 1/4 cup milk os 1-1/2 Tbs. fresh basil, chopped 1-1/2 tsp. fresh thyme, chopped 1/4 cup grated Parmesan cheese, plus extra Preparation Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain and transfer to a serving bowl. Place potatoes in a steamer basket over boiling water. Cover pan and steam 8 minutes or until just tender. Remove steamer basket from pan and set aside to cool. Turn on broiler. Arrange half the prosciutto on a lightly oiled baking sheet and broil 2-3 minutes or until crisp. Set aside to cool. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and garlic 7-8 minutes, stirring occasionally until onion is soft. Add potatoes and zucchini and cook 10 minutes, stirring, or until potatoes are lightly browned and zucchini is tender. Stir in uncooked prosciutto and roasted peppers. Cook 10 minutes, stirring occasionally until heated throughout. Remove half the vegetable mixture from skillet and reserve. Stir remaining ingredients os into skillet. Reduce heat to low and simmer, uncovered, 2 minutes. Add creamy vegetable mixture at to pasta in bowl and mix well. Serve pasta topped with reserved vegetable mixture, grilled prosciutto and extra Parmesan cheese. Per serving rl d Wo Calories 889, fat 30.1g, 30% calories from fat, cholesterol 63mg, protein 30.0g, arbohydrates 125.5g, fiber 10.0g, sodium 482mg. The recommended wines are: White Zinfandel, Zinfandel, or Sauvignon Blanc.
  • Worldatos - 72 - CHICKEN PASTA SALAD Ingredients 14 ounces chicken stock 1/2 cup low calorie mayonnaise 1/4 cup grated Parmesan cheese 1 tsp. dill weed, or dried basil leaves, crushed 1 lb. boneless skinless chicken breasts, cut into 1 inch cubes 3 cups cooked corkscrew macaroni, hot 1 cup cherry tomatoes, cut in half 1 cup frozen peas 1/2 cup mushrooms, sliced Wo 1 small red onion, chopped r ld Preparation at os Combine first 4 ingredients in a bowl. Set aside. Combine cubed chicken and water to cover in a saucepan over medium high heat. Simmer 5 minutes until cooked through. Drain thoroughly. Combine with remaining ingredients in a large serving bowl. Stir in dressing mixture to coat. Refrigerate at least 4 hours or overnight, stirring occasionally. Per serving Calories 428, fat 10.4g, 22% calories from fat, cholesterol 92mg, protein 39.5g, carbohydrates 42.9g, fiber 5.1g, sodium 574mg PASTA WITH ROASTED RED PEPPERS AND GARLIC Ingredients os 4 red bell peppers, seeded and cut into strips at 2 cloves garlic, finely chopped 1/3 cup olive oil rl 1 Tbs. plus 1 tsp. brown sugar 14 ounces penne pasta d Wo 1/4 cup fresh basil, shredded Preparation Preheat oven to 350°F. Combine first 4 ingredients in a baking dish and mix well. Bake 1 hour, or until peppers are soft. Cook pasta in a large pan of boiling water 10 minutes or until al dente. Drain. Combine pasta with pepper mixture and basil. Mix well. Per serving Calories 570, fat 19.7g, 31% calories from fat, cholesterol 0mg, protein 13.5g, carbohydrates 84.7g, fiber 5.3g, sodium 10mg. The recommended wines are: Beaujolais or Chianti.
  • Worldatos - 73 - Easy Pasta Ingredient lb. zucchini, finely chopped 4 cups pasta sauce 3/4 lb. fresh angel’s hair pasta 2 Tbs. shredded Parmesan cheese Preparation Heat a heavy nonstick skillet over medium high heat. Sauté meat and zucchini 5-6 Wo minutes, stirring frequently to break up meat until browned. Drain excess fat. Stir in pasta sauce and simmer until just heated through. Cook pasta in a large pan of boiling water about 3 minutes, r ld or until al dente. Drain. Serve pasta with sauce and sprinkled with Parmesan. Per serving at os Calories 517, fat 14.7g, 24% calories from fat, cholesterol 35mg, protein 29.0g, carbohydrates 74.0g, fiber 6.4g, sodium 1263mg. The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc os d at rl Wo
  • Worldatos - 74 - PASTA WITH MARINARA Ingredients 3/4 lb. fresh fettuccine Wo r 2 cups spaghetti sauce, hot 2 Tbs. Parmesan cheese ld Preparations at os Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain and transfer to a serving dish. Pour hot sauce over pasta and toss gently. Serve with Parmesan. Per serving Calories 419, fat 7.1g, 15% calories from fat, cholesterol 2mg, protein 15.2g, carbohydrates 75.1g, fiber 4.8g, sodium 514mg. The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc. GARLIG PAST WITH CHEESE Ingredients os 3/4 lb. linguine at 2 tsp. olive oil 6 cloves garlic, minced rl d 1/2 cup bottled roasted red bell peppers, drained and chopped Wo 2 Tbs. grated Parmesan cheese Preparation Cook pasta in boiling salted water 8-10 minutes or until pasta is al dente. While pasta is cooking, heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic and peppers 2- 3 minutes until hot. Drain pasta and transfer to serving bowl. Add peppers and garlic mixture. Sprinkle with Parmesan. Season with salt and pepper to taste. Toss before serving. Per serving Calories 361, fat 4.6g, 12% calories from fat, cholesterol 2mg, protein 12.6g, carbohydrates 66.2g, fiber 3.8g, sodium 65mg. The recommended wines are: Beaujolais or Chianti
  • Worldatos - 75 - CAESAR PASTA PRIMAVERA Ingredients 3/4 lb. rigatoni, or other pasta 1/2 cup Caesar dressing 1 green bell pepper, seeded and cut into 1 inch pieces 1/2 cup black olives, sliced 2 ounces marinated artichokes, drained and chopped 1/4 cup lemon juice Preparation Wo Cook pasta in boiling salted water 8-10 minutes until al dente. Drain pasta, rinse to cool r ld and drain thoroughly. Combine remaining ingredients in a bowl. Add pasta. Toss and chill before serving. at Per serving: os Calories 519, fat 20.4g, 36% calories from fat, cholesterol 18mg, protein 11.6g, carbohydrates 70.2g, fiber 7.3g, sodium 438mg. The recommended wines are: Chenin Blanc, Chianti, or Beaujolais CHEESY ZUCCHINI MACARONI Ingredients 3/4 lb. rotini or other spiral pasta 1 Tbs. olive oil 2 medium zucchini, sliced os 3 cups spaghetti sauce 1 cup shredded mozzarella cheese Preparation d at rl Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Meanwhile, Wo heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini 4-5 minutes, stirring often, or until tender-crisp. Stir in spaghetti sauce and drained macaroni. Add cheese and stir to combine. Per serving Calories 565, fat 16.5g, 26% calories from fat, cholesterol 16mg, protein 22.8g, carbohydrates 85.0g, fiber 7.3g, sodium 815mg. The recommended wines are: Pinot Noir, Chianti, or Merlot
  • Worldatos - 76 - SPAGHETTI WITH RICOTTA Ingredients 3/4 lb. spaghetti 1 cup part skim ricotta cheese 1 clove garlic, minced 1/4 tsp. basil, or 2 tsp. fresh, chopped 1/8 tsp. salt optional 2 Tbs. grated Parmesan cheese Preparation Wo r ld Cook pasta in boiling water until al dente. Drain pasta, reserving 2 Tbs. cooking liquid. at Combine ricotta, garlic and basil in a heavy saucepan over medium low heat. Cook 4 minutes or os until mixture is hot. Season with salt and pepper to taste. Stir ricotta mixture into pasta and add reserved cooking liquid. Serve with Parmesan. Per serving Calories 415, fat 7.2g, 16% calories from fat, cholesterol 21mg, protein 19.2g, carbohydrates 67.1g, fiber 3.5g, sodium 141mg PASTA WITH SARDINES Ingredients 3/4 lb. fusilli or other pasta 1/4 cup olive oil 6 scallions, white and green parts kept separate and chopped 1/2 lb. sardines packed in oil, drained and chopped 3 cloves garlic, minced os 2 Tbs. fresh lemon juice at 1/8 tsp. red pepper flakes 2 tsp. dried oregano, crumbled rl 1/2 cup fresh parsley, finely chopped d Wo 3/4 cup dry white wine 2 Tbs. capers, drained Preparation Cook pasta in a large pan of boiling salted water 8-10 minutes, or until al dente. Drain and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté white part of scallions and garlic 1 minute. Stir in sardines and half the lemon juice. Add next 4 ingredients and black pepper to taste. Simmer 8-10 minutes, until most of the liquid has evaporated. Stir in capers and add salt to taste. Remove from heat. Combine sardine sauce with pasta. Add scallion greens and remaining lemon juice. Toss and serve. Per serving Calories 613, fat 21.5g, 34% calories from fat, cholesterol 80mg, protein 25.7g, carbohydrates 70.3g, fiber 5.1g, sodium 300mg. The recommended wines are: Chardonnay, Sauvignon Blanc, or Fumé Blanc
  • Worldatos - 77 - Wo PASTA WITH SHRIMP AND ZUCCHINI Ingredients r ld 3/4 lb. fettuccine or other pasta at os 1 Tbs. unsalted butter 1 lb. cooked shrimp, thawed and drained 2 Tbs. olive oil 3/4 lb. onions, thinly sliced 4 cloves garlic, minced 3/4 lb. zucchini, cut into 1/2 inch cubes 1/4 cup sun dried tomatoes, minced 1 tsp. dried basil 1/4 cup grated Parmesan cheese Preparation Cook fettuccine in boiling salted water 8-10 minutes or until al dente. Drain pasta and return to saucepan. Toss with butter and shrimp and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens. Stir in tomatoes, os basil, and salt and pepper to taste. Combine vegetables, shrimp and pasta in a serving bowl. at Serve with Parmesan. Per serving rl d Wo Calories 584, fat 14.2g, 22% calories from fat, cholesterol 234mg, protein 38.6g, carbohydrates 74.1g, fiber 6.4g, sodium 387mg. The recommended wines are: Chardonnay, Chablis, or Chenin Blanc
  • Worldatos - 78 - QUICK RAVIOLI Ingredients 9 ounces fresh spinach ravioli 2 cups pasta sauce, hot 1/4 cup parsley, chopped 1/4 tsp. freshly ground black pepper 1/4 cup grated Parmesan cheese Preparation Cook ravioli in a large pan of boiling water 6-7 minutes, or until just cooked through. Wo Drain well and toss with remaining ingredients. Per serving r ld at Calories 324, fat 11.5g, 31% calories from fat, cholesterol 29mg, protein 15.1g, os carbohydrates 41.2g, fiber 2.3g, sodium 749mg. The recommended wines are: Chenin Blanc, Chianti, or Beaujolais os d at rl Wo
  • Worldatos - 79 - BUNNY KA-BOBS Ingredients Loin and hind quarters of 3 rabbits, boned and chunked. 2/3 C. Worcestershire sauce 8 oz bottle Italian dressing 8 oz jar mint jelly 12 cherry tomatoes Wo 12 mushrooms 1 bell pepper cut into 12 pieces Preparation r ld at os Marinate meat for at least 3 hrs in Italian dressing. Alternate vegetables on skewers. Remove meat and place on skewers. Combine dressing marinade with Worcestershire and jelly in a sauce pan. Heat until it reaches the simmer stage, and continue to simmer for 5 mins. Use this as a basting sauce. Grill ka-bobs over slow coals for ~20 mins. or until they reach the desired doneness, basting often. Reheat remaining sauce and serve with ka-bobs if desired. Of course you can use any other veggies you prefer, and adds some wood chips to the coals for an added touch of flavor. os d at rl Wo