Sichuan Eggplant

This recipe calls for Asian eggplant or Japanese eggplant. They are long and thin in comparison with a European or globe eggplant, and much more tender and delicate. If you can't find them, you can replace the globe Aubergine, but the dish really is best with the Asian Eggplant.

1 1/2 inventory unit Asian (long and skinny) eggplant2 tablespoons my PC oil1/4 cup chicken stock (substitute vegetable materials for vegetarian) 2 tsp sugar1/2 teaspoon soy sauce1/2-1 1/2 tablespoons chili bean Paste * 2 teaspoon crushed sichuan peppercorns * * (optional, but illegitimate without) 3 TSP freshly grated ginger5 garlic Cloves, thyme, minced1 teaspoon corn starch2 TSP Chinkiang vinegar or apple cider vinegar4 scallionsroughly choppedCilantro for garnish (optional)

* A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili bean Paste, a mixture of canned chili mixed with mashed soybeans, or at any Asian market. (Do not confuse with black bean Paste or chili-garlic paste.)

** Sichuan peppercorns are available at some stores and online for pretty cheap. They are not like other spicy peppers, but rather has a citrusy taste and evoke a tingly, numbing sensation like a carbonated drink.

1 Begin your mise en place. Quarter length divisions Aubergine and concoct in large sales incentives and set aside. In a small bowl, mix together chicken stock, sugar and soy sauce and marketed it. In another bowl, mix together chili bean Paste, garlic, ginger and sichuan peppercorns and marketed it. In a third bowl, mix together in a tablespoon cornstarch with water and set aside the. Finally, in a fourth bowl, mix together in scallions and vinegar and dispose of it.

2 Place the oil in a wok or large saut pan over medium-high heat until the oil is almost smoking. Add Eggplant and saut, makes it possible to sit in a few seconds each time you move to allow it to brown and Blister. If Aubergine absorbs all oil and some paragraphs have no then add a little more oil.

3 Add chili bean Paste, garlic, ginger and sichuan peppercorns and saut until fragrant, about 30 seconds. Add chicken stock mixture, turn heat to medium-low and simmer in 90 seconds. Cornstarch mixture and stir until sauce thickens slightly. Add scallions and vinegar and cook for 15 seconds in order to disseminate their harsh flavors a bit. Relentlessly with coriander and serve.

Profit: Makes 2-4 servings.

 

Sausage Casserole

Prep Time:
25 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 45 Min

Ingredients

• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild Cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving. 

Fresh Broccoli Salad

Ingredients

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins
• 3/4 cup sliced almonds
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Coca-Cola Chicken with Herbed Potatoes

Ingredients:

4 skinless boneless chicken breast halves, flattened to ¼ inch thickness
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

Directions:
1. Place all ingredients in a medium saucepan and bring to a boil.
2. Cover and turn heat to medium.
3. Cook for 20 minutes, stirring occasionally.
4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Herbed Potatoes Recipe

Ingredients:

3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste

Directions:
1. Preheat oven to 450 degrees F.
2. Cut the unpeeled potatoes into 1/4 inch slices.
3. Place the potato slices on well greased shallow baking pans.
4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.
5. Brush the potato slices with oil and a sprinkle with the herb mixture.
6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
7. Sprinkle with combined salts and serve. Serves 4.

Ravioli Lasagna

Ingredients:
1 (25 ounce) package frozen cheese ravioli
1 (26 1/2 ounce) bottle spaghetti sauce
2 1/2 cups mozzarella cheese, shredded


Directions:

1. In 9x13-inch dish spread some of the sauce on bottom .

2. Place one layer of ravioli on top of sauce.

3. Layer more sauce, then some of the cheese. Repeat layers (ravioli, sauce, cheese) until all of ravioli is used.

4. Bake at 375F for 20-30 minutes. Serves 6.

Classic Macaroni Salad

Ingredients
8 ounces elbow macaroni (about 1-3/4 cups)
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1 Tbsp. Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1 cup chopped green or red bell pepper
1/4 cup chopped onion

Instructions

1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, Creamy Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.

Lemon-Basil Chicken-Pasta Salad

1/2	teaspoon salt (for cooking pasta), if desired
2	cups uncooked rotini or rotelle (spiral) pasta (6 oz)
10	asparagus stalks (about 8 oz)
1	clove garlic or 1/8 teaspoon garlic powder
5	oz cooked chicken or turkey
1/2	cup fresh basil leaves
1/2	cup shredded Parmesan cheese (2 oz)
1/4	cup olive or vegetable oil
1	tablespoon grated lemon peel

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1.	Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
2.	Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
3.	Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
4.	Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
5.	In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.