1 cup Bread Crumbs — soft — very Fine ones
1 teaspoon Dried Oregano
1 pound Ravioli — Cheese-Filled — Cooked
Nonstick Cooking Spray
1 cup Spaghetti Sauce — Low fat Or nonfat — Warmed
These tasty bites of pasta are perfect for back porch picnics, where the kitchen is close at hand. Simply prepare the ravioli ahead and pop them into the oven for 5 min when your guests arrive.
Preheat the oven to 45 deg F. Coat 2 baking sheets with nonstick spray.
In a pie plate, combine the bread crumbs and oregano. Roll each hot ravioli in the crumb mixture until coated. Place the ravioli, 1″ apart, on the baking sheets. Mist them with the nonstick spray.
Bake 1 sheet of the ravioli until lightly browned, about 5 min. Bake the second sheet. Serve with the spaghetti sauce for dipping.
Servings: 12
1 small eggplant (about 1 pound) cut into 3/4 inch cubes
8 Tbsp olive oil
2 large red bell peppers — cut into 3/4 inch
1 large onion — coarsely chopped
12 oz small zucchini — cut into 3/4 inch
1 lb. tomatoes
peeled, seeded, coarsely chopped
4 garlic cloves — chopped
1 Tbsp chopped fresh thyme — or 1 tsp. dried
1 bay leaf
2 tsp. red wine vinegar (optional)
1/3 cup chopped fresh basil
Place eggplant in colander. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels.
Heat 4 Tbsp olive oil in heavy large non-stick skillet over med-hi heat. Add eggplant and saute until brown and cooked through, about 6 minutes. Transfer eggplant to large bowl. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add bell peppers and saute until light brown, about 5 minutes. Add bell peppers to eggplant. Add 1 Tbsp olive oil to same skillet. Add chopped onion and saute until light brown, about 4 minutes. Add onion to eggplant. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add zucchini and brown lightly, about 3 minutes. Add zucchini to eggplant mixture. Heat 1 Tbsp olive oil in same skillet. Add tomatoes, garlic, thyme and bay leaf and saute mixture 3 minutes. Return all vegetables to skillet. Reduce heat to medium, cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes.
Season to taste with salt and pepper. Mix in vinegar, if desired. Discard bay leaf. Mix basil into ratatouille and serve. Serve cold or slightly warm as an appetizer, main course, or side dish.
Serves 6.
2/3 pound Ground Pork
1 cup Chinese cabbage — Minced
2 each Green Onions — Minced
1 each Egg
1 tablespoon Light Soy Sauce
1/2 teaspoon Salt
1/2 teaspoon Orange Peel — Grated
1/2 teaspoon Hot Chili Oil
Cornstarch
40 each Won-ton wrappers — Cut into circles
1/2 cup Peanut Oil
1 cup Water
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch.
Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling.
Place two heavy 12″ skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediately.
6 ounces Portabella mushrooms
Salt
Fresh ground white pepper
Extra virgin olive oil
Marinade:
3 ounces Extra virgin olive oil
2 Limes — juice only
1 Garlic clove — minced
1 small Shallot — chopped
1 Sprig fresh rosemary — chopped — about 1 t.
1 teaspoon Fresh parsley — chopped
Season the mushrooms with salt, white pepper and olive oil to taste and grill over high heat 4 minutes, until soft. Let cool. Combine marinade ingredients.
Marinate at least one hour in the mixture. Chill before serving.
1/2 pound ground beef
1/2 cup chopped onions
21 ounces cans pizza sauce with cheese
1 tablespoon cornstarch
1/2 teaspoon basil
2 teaspoons oregano
1/4 teaspoon garlic powder
8 ounces cheddar cheese — grated
4 ounces mozzarella cheese — grated
1 each French bread loaf — cubed
Brown ground beef and onions. Drain off excess fat. Add pizza sauce, cornstarch, basil, oregano, and garlic powder. Stir well and bring to a boil. Simmer 5 minutes to blend flavors. Combine cheeses; stir in 1/3 at a time.
When piping hot, pour into fondue pot and serve immediately. Makes 4 to 6 servings.
Note: This may be used as an appetizer or as a main dish.
6 large Sweet peppers
1 medium Onion — coarsely chopped
Salt & pepper to taste
3 tablespoons Vinegar (more if desired)
1/4 cup Olive oil
Oregano
Bake peppers in hot 450 F oven for about 20 minutes or until wilted and soft. Remove seeds and outer skin.
Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers. Sprinkle with oregano. Adjust seasonings if necessary. Serve as appetizer.
2 pounds Pigs` ears
4 Whole star anise
3 slices Fresh ginger root
1/2 cup White vinegar
1/4 cup Sugar
1 teaspoon Salt
1 cup White vinegar
1 cup Sugar
1 tablespoon Thinly sliced fresh ginger — root
3 Cloves garlic — sliced
1 teaspoon Salt
1 cup Sliced carrots
1 Cucumber, unpeeled — seeded cut in chunks
1 Red onion — cut in chunks
1 Bell pepper — cut in chunks
Prepare pigs` ears according to steps I and II in basic instructions; drain. Return to pot with water to cover and first 5 ingredients listed above. Bring to a boil and simmer for 1 hour; let meat cool in liquid. Discard liquid and cut ears into 1/2×1-inch slices. In the meantime, bring 3 cups water to a boil with remaining vinegar, sugar, ginger, garlic salt and carrots. Turn off heat when boiling point is reached.
Cool mixture to room temperature. Then add cucumber, onion, bell pepper and sliced pigs` ears. Chill in refrigerator for at least 4 hours to blend flavors.
Will keep for up to 1 week refrigerated. Serve as an appetizer or a cold meat side dish.
Makes two quarts.
Variations: Pigs` snouts may be prepared in the same manner. Add 1 cup fresh sweet pineapple chunks at the same time as the vegetables.
1 1/2 cups white vinegar
1 teaspoon pickling spice
1 garlic clove — peel and bruise
1 fresh bay leaves
6 hard-boiled eggs — peeled
juice from pickled beets — * optional
* Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor.
4 pounds Small mushrooms
4 cups Boiling water
1 1/2 tablespoons Salt
MARINADE:
1 3/4 cups Water
15 each Peppercorns
2 each Bay leaves
2 1/2 tablespoons Salt
3/4 cup Sugar
3/4 cup Vinegar
Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes.
Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers.
Yields 4 1 fluid pint jars.
1 sheet frozen puff pastry
1/3 C pesto sauce, store-bought — or homemade
1/2 C grated Parmesan cheese
1 egg — beaten with
1 teaspoon water
Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured surface to a 14-x-11 rectangle. Spread evenly with pesto sauce and sprinkle with Parmesan cheese. Starting at long edge, roll up pastry like a jelly roll. Cut pastry roll crosswise into 3/8 inch thick slices.
Place on lightly greased baking sheet and brush with egg mixture. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Transfer to wire rack and serve while warm. Makes about 35 pinwheels.