Artichoke dip

How to Make Artichoke Dip

from wikiHow - The How to Manual That You Can Edit

Artichoke dip is easy to make and it is generally a big hit at parties. This version is a hot dip, served directly from the oven to the table (be sure to warn your guests!) and it goes well with crackers or crudités.

Steps

1. Preheat your oven to 350ºF.
   
2. Mix together all the ingredients. These are listed under "Things you'll need".
   
3. Bake the dip for 30 minutes, or until golden on top.
   
4. Serve with crackers or crudités for dipping.
   

Tips

• A Pyrex pie plate is the best cooking pan for this dish - just spread the dip evenly around the pie plate.
  
• Crudités are raw vegetables cut into bite-sized pieces.
  

Warnings

• This will be very hot when it comes out of the oven - allow to cool slightly before serving, or at least warn your guests.
  

Things You'll Need

• 2 cloves fresh garlic, minced
  
• 3/4 cup mayonnaise
  
• 1/2 cup grated Parmesan cheese
  
• 1 can artichoke hearts
  

Related wikiHows

• How to Put Together a Cheese Plate
  
• How to Make Gourmet Nachos
  
• How to Make Pinwheel Sandwiches
  
• How to Make Tzatziki
  

Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Artichoke Dip. All content on wikiHow can be shared under a Creative Commons license.

Seasoned Roasted Chicken

How to Make Seasoned Roasted Chicken

from wikiHow - The How to Manual That You Can Edit

Here's a very tasty way to make roast chicken. Leftovers taste wonderful as sandwiches or wrapped in tortillas.

Ingredients

• 3 to 3 1/2 pounds whole chicken
  
• Chicken seasoning such as Montreal Chicken seasoning or Spice Islands chicken seasoning
  
• olive oil
  
• nonstick cooking spray
  

Steps

1. Preheat oven to 375 degrees F.
   
2. Spray a roasting pan with nonstick cooking pan.
   
3. Spray roasting rack with nonstick cooking spray. Place rack inside roasting pan.
   
4. Remove giblets, heart, gizzard from chicken cavity, if required.
   
5. Rinse chicken and pat dry.
   
6. Place chicken on roasting rack.
   
7. Rub chicken with olive oil. Figure about 2 tablespoons, depending on personal taste and the size of the chicken.
   
8. Season liberally with Montreal Chicken seasoning or other favorite seasoning mix. Spice Islands is another good choice.
   
9. Roast chicken until the meat tests done. This should take about 2 hours.
   
10. Roast chicken is safely cooked when the temperature registers 180 degrees F. Use a meat thermometer to check for doneness.
    
11. Serve with tortillas, Spanish rice, corn.
    
12. Serves 4.
    

Tips

• To speed roasting, partially cook chicken in the microwave oven in a microwave-safe dish. Immediately roast chicken in conventional oven. This usually cuts the roasting time in half. Use a meat thermometer to check for doneness.
  

Warnings

• Use care when removing roast chicken from oven.
  

Things You'll Need

• Roasting pan
  
• Roasting rack
  
• Oven mitts
  

Related wikiHows

• How to Roast a Chicken
  
• How to Cook Chicken and Rice
  
• How to Stuff a Turkey for Thanksgiving
  
• How to Defrost a Turkey Safely
  

Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Seasoned Roasted Chicken. All content on wikiHow can be shared under a Creative Commons license.

Beef Wellington

How to Prepare Fillet of Beef Wellington

from wikiHow - The How to Manual That You Can Edit

This fillet of Beef Wellington recipe is an extravagant and truly luxurious dish! Although the recipe is fairly time consuming to prepare, almost all of the preparation can be done well in advance, with only the final baking left to the last moment.

Steps

Stuffing (Duxelle)

1. Heat the butter in a frying pan.
   
2. Add the chopped onion and sauté for 2 to 3 minutes until soft and golden.
   
3. Add the chopped mushrooms and sauté until all of the moisture evaporates.
   
4. Add the cream and season well with salt and freshly milled black pepper.
   
5. Continue to cook over a low heat until it has reduced to a thick pureé.
   
6. Remove from the heat, mix in the chopped parsley and allow to cool completely.
   

Beef

1. Heat the olive oil and butter in a large frying pan.
   
2. Season the beef filet with salt and freshly milled black pepper.
   
3. Place in the hot pan and brown on all sides over a high heat. This should only take 3 to 4 minutes.
   
4. Remove the beef from the pan and allow to cool completely.
   

Finishing the Dish

1. On a floured surface, roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch, 3mm thick). Lay 2 pancakes on top of the pastry, overlapping slightly.
   
2. Spread a strip of pâté across the centre of the pastry, the same width as the beef fillet. Then spread the cold mushroom stuffing over the top of the pâté.
   
3. Place the beef on top of the stuffing and push down gently to settle it into the mix.
   
4. Place the 2 remaining pancakes over the top of the beef.
   
5. Cut away the middle of the ends of the pastry and brush all edges with some beaten egg. Carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly.
   
6. Carefully turn the parcel over onto a buttered, large baking tray.With a tip of a sharp knife make 4 or 5 small incisions in the pastry. Decorate the top with pastry leaves cut out of the trimmings. Refrigerate, uncovered for at least 30 minutes.
   
7. When you are ready to bake the Beef Wellington, preheat the oven to 450F/230C/gas mark 8.
   
8. Brush the pastry all over with beaten egg.
   
9. Bake the beef fillet at the high heat for 10 minutes. Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes, or until the internal temperature reaches 130 degrees and the pastry is golden brown.
   
10. Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes before carving in thick slices.
    

Tips

• Pâté de foie gras (goose liver pâté) can be obtained from specialty, gourmet food shops.
  
• If you find this beef Wellington recipe a little too extravagant, cost savings can be made by substituting the pâté de foie gras with a smooth chicken liver pâté.
  
• It really isn't necessary to make the pancakes or puff pastry as the ready made varieties bought in supermarkets are perfectly adequate.
  

Things You'll Need

• 1x3lb (1.35kg) fillet of beef (tenderloin)
  
• 2 tablespoons olive oil
  
• 1oz 30g unsalted butter
  
• salt and freshly milled black pepper
  
• 6oz 175g pâté de foie gras
  
• 4 ready prepared pancakes
  
• 1 small egg, beaten
  
• 1lb (450g) puff pastry
  
• 2oz unsalted butter
  
• 1 small onion, finely chopped
  
• 8oz (220g) flat black mushrooms, finely chopped
  
• 3 tablespoons heavy (double) cream
  
• 1 tablespoon chopped fresh parsley
  
• salt and freshly milled black pepper
  

Related wikiHows

• How to Make Albondigas
  
• How to Use a Crockpot for an Easy One Pot Soup Dinner
  
• How to Make Pot Roast
  
• How to Cook French Beef Stew
  
• How to Make Chili Con Carne
  
• How to Make a Garden Salad
  
• How to Fillet Trout
  

Sources and Citations

• http://www.gourmet-food-revolution.com/easy-dinner-recipes.html
  

Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Prepare Fillet of Beef Wellington. All content on wikiHow can be shared under a Creative Commons license.

Cheddar CheeseChicken Breasts Recipe

4 small (4 ounce) boneless skinless chicken breasts
4 1-ounce slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk

Cut a 2-inch long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal, salt and pepper and parsley flakes. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with nonstick cooking spray. Bake at 375 degrees for 40 minutes or until no longer pink.

Makes 4 Servings
Serving Size: 1 chicken breast

Nutrients per serving:
Calories:	224
Total fat:	3 grams (13% of calories)
Saturated fat:	1 gram
Cholesterol:	71 mg
Sodium:	369 mg
Carbohydrate:	14 grams (26% of calories)
Protein:	33 grams (61% of calories)
Dietary fiber:	trace

Italian Omelet Recipe

3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese

Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the pan to allow liquid egg substitute to flow under cooked portion. Continue this until all liquid portion of egg is gone. Gently flip cooked egg with wide spatula and place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.

Makes 1 serving
Serving Size: 1 omelet

Nutrients per serving:
Calories:	176
Total fat:	6 grams (33% of calories)
Saturated fat:	4 gram
Cholesterol:	25 mg
Sodium:	583 mg
Carbohydrate:	10 grams (22% of calories)
Protein:	19 grams (44% of calories)
Dietary fiber:	1 gram

Ziplock Omlette

This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omlette and no frying! Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omlette will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omlette for a quick breakfast!!!

I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM . . .MMMMMMM good!!!

Try it. . .it really works!!!

Spicy Turkey Sausage Recipe

1 pound freshly ground raw turkey breast

1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 1/2 teaspoons reduced sodium soy sauce
1/4 teaspoon dried sage
Salt and pepper to taste

Blend all ingredients together using a food processor or by hand until well mixed. Spray a large nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Depending on how you're going to use the sausage, form turkey mixture into small round patties, meatballs or crumble into skillet. Cook until turkey is no longer pink. Remove from skillet and drain on paper towels.

Makes 6 Servings
Serving Size: 3 ounces

Nutrients per serving:
Calories:	79
Total fat:	1 gram (8% of calories)
Saturated fat:	trace
Cholesterol:	41 mg
Sodium:	202 mg
Carbohydrate:	1 gram (5% of calories)
Protein:	16 grams (87% of calories)
Dietary fiber:	trace

Grilled Steak with Red Pepper Sauce Recipe

4 (4 ounce) beef top sirloin steak

1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar
4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray

Trim fat from steak and cut into 4 equal portions. Combine Italian dressing and vinegar and pour over steaks in a large resealable plastic bag. Refrigerate and marinade at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.

Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.

Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.

Makes 4 Servings
Serving Size: 4 ounces meat and 4 ounces sauce

Nutrients per serving:
Calories:	204
Total fat:	5 grams (23% of calories)
Saturated fat:	2 grams
Cholesterol:	66 mg
Sodium:	313 mg
Carbohydrate:	14 grams (29% of calories)
Protein:	24 grams (49% of calories)
Dietary fiber:	3 grams

Chicken and Dumplings Recipe

4 boneless, skinless chicken breasts (1 pound)
1 teaspoon olive oil
3 cups water (or reduced sodium chicken broth)
1 cup skim milk
1 package chicken gravy mix
3/4 teaspoon dried marjoram
1 (16 ounce) bag frozen broccoli, cauliflower and carrot mix

Dumplings:
1 2/3 cups reduced fat Bisquick baking mix
1/2 cup skim milk

Cut chicken into 1-inch pieces. Heat oil in large soup pot. Cook, stirring frequently for 5-7 minutes or until browned. Add water, milk, gravy mix, marjoram and frozen vegetables to the pot and mix well. Heat mixture to boiling, then reduce heat and simmer for 20 minutes. Salt and pepper to taste.

Increase heat to boiling. Mix dumpling ingredients together with fork until completely moistened and soft dough forms. Drop by small spoonfuls onto the top of the boiling chicken mixture and cook uncovered for 10 minutes.


Makes: 6 Servings
Serving Size: 12 ounces


Nutrients per serving:
Calories: 289
Total fat: 4 grams (13% of calories)
Saturated fat: 1 gram
Cholesterol: 45 mg
Sodium: 594 mg
Carbohydrate: 37 grams (52% of calories)
Protein: 25 grams (34% of calories)
Dietary fiber: 4 grams

Shrimp Gumbo

1 tablespoon canola oil
1 1/2 tablespoon flour
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped okra or green beans (fresh, frozen or canned)
1/2 cup chopped tomato
2 cups fat-free, reduced sodium chicken broth
6 ounces cooked frozen shrimp
Salt, pepper, garlic, red pepper, Cajun seasoning and/or Tabasco, to taste

In medium saucepan off heat, whisk together oil with flour until completely blended. Heat oil and flour mixture over low to medium heat, stirring constantly, until it turns copper colored, about 4 minutes. Stir in vegetables, then gradually stir in chicken broth. Bring to boil. Reduce heat to low and simmer 10 minutes. Add frozen shrimp and seasonings of your choice and continue to cook additional 5 minutes.

Makes 2 servings
Serving Size: 1/2 of recipe

Nutrients per serving:
Calories: 213
Total fat: 9 grams (34% of calories)
Saturated fat: less than 1 gram
Cholesterol: 166 mg
Sodium: 735 mg
Carbohydrate: 13 grams (24% of calories)
Protein: 22 grams (42% of calories)
Dietary fiber: 3 grams

Chicken Ceaser Sandwich

3 tablespoons all-purpose flour
1/2 teaspoon ground pepper
4 (4 ounce) boneless, skinless chicken breasts
6 tablespoons lemon juice
4 cloves garlic, minced
4 teaspoons Worcestershire sauce
Dash hot pepper sauce
2 tablespoons walnuts, chopped
4 teaspoons grated Parmesan cheese
4 reduced fat sandwich rolls
4 leaves romaine lettuce

Combine flour and pepper. Coat chicken with flour mixture and shake off excess. Spray a nonstick skillet with cooking spray and heat over a medium heat until hot. Add chicken and lightly brown on both sides. Combine lemon juice, garlic, Worcestershire and hot pepper sauce and pour over chicken.

Cover and simmer for 7 minutes on each side or until chicken is no longer pink. Sprinkle chicken with walnuts and parmesan. Arrange lettuce on rolls, place chicken on the lettuce and serve.

Makes 4 Servings
Serving Size: 1 sandwich

Nutrients per serving:
Calories:	278
Total fat:	5 grams (16% of calories)
Saturated fat:	1 gram
Cholesterol:	67 mg
Sodium:	349 mg
Carbohydrate:	27 grams (38% of calories)
Protein:	33 grams (46% of calories)
Dietary fiber:	3 grams

Pizza Burger Recipe

1 (20 ounce) package JENNIE-O TURKEY STORE® Lean Italian Seasoned Ground Turkey
1 cup reduced fat shredded mozzarella cheese
1 tablespoon minced onion
1 cup prepared pizza sauce, heated
5 English muffins

Preheat broiler. Combine seasoned ground turkey, cheese, onion and salt and pepper to taste in medium bowl; mix lightly. Shape into 5 patties. Arrange patties on rack in broiler pan 4 inches from heat. Broil 4 to 5 minutes per side or until center is no longer pink and internal temperature reaches 165°F, turning once. Top with pizza sauce. Serve on English muffins.

Makes 5 servings
Serving size: 1 burger


Nutrients per serving:
Calories: 386
Total fat: 14 grams (32% of calories)
Saturated fat: 5 grams
Cholesterol: 85 mg
Sodium: 652 mg
Carbohydrate: 31 grams (32% of calories)
Protein: 35 grams (36% of calories)
Dietary fiber: 2 grams

Chicken Tortellini and Roasted Vegetable Salad Recipe

3 cups whole medium mushrooms
2 cups cubed zucchini
2 cups cubed eggplant
1 medium red onion, cut into wedges and separated
1 1/2 packages cheese-filled tortellini
6 cups bite sized red leaf or romaine lettuce
2 cups cooked and cubed boneless, skinless chicken breasts (about 1 1/2 pounds before cooking)

Sun-Dried Tomato and Basil Vinaigrette:
4 sun-dried tomato halves, not packed in oil
1/2 cup hot water
1/2 cup low sodium, reduced fat chicken broth
2 teaspoons dried basil
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Sun-Dried Tomato and Basil Vinaigrette:
Place sun-dried tomatoes and hot water in a small container. Let stand about 10-15 minutes or until tomatoes are soft. Combine remaining ingredients in a container with a tight fitting lid. Drain water from tomatoes and add to other ingredients. Finely chop tomatoes, add to other ingredients and shake well. Refrigerate until to ready to use.

Heat oven to 425 degrees. Place mushrooms, zucchini, eggplant and onion in a shallow baking dish and spray generously with cooking spray. Bake 20-25 minutes or until vegetables are browned. Vegetables can also be grilled. Cool to room temperature. Cook tortellini according to package directions, drain and cool to room temperature. Combine roasted vegetables, tortellini, lettuce and chicken in a large bowl. Drizzle with sun-dried tomato and basil vinaigrette; toss to coat and serve.

Makes 6 Servings
Serving Size: 2 cups

Nutrients per serving:
Calories:	244
Total fat:	7 grams (26% of calories)
Saturated fat:	1 gram
Cholesterol:	61 mg
Sodium:	329 mg
Carbohydrate:	21 grams (33% of calories)
Protein:	25 grams (41% of calories)
Dietary fiber:	5 grams

Berry Calcium Smoothie Recipe

This smoothie provides almost 50% of your daily requirement for calcium (RDI for calcium is 1000 mg per day).

2 ounces frozen blueberries
2 ounces frozen raspberries
2 ounces frozen strawberries
1 cup nonfat yogurt- any flavor
2 tablespoons nonfat dry milk
1/2 cup nonfat milk
1/2 cup calcium-fortified orange juice

Combine all ingredients in a blender and process until smooth. You can add ice if desired.

Makes 2 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 197
Total fat: 1 gram (3% of calories)
Saturated fat: trace
Cholesterol: 5 mg
Sodium: 161 mg
Carbohydrate: 37 grams (73% of calories)
Protein: 12 grams (24% of calories)
Dietary fiber: 2 grams

Macaroni and Cheese Recipe

1 1/2 tablespoons reduced calorie margarine
1/4 cup all-purpose flour
3/4 teaspoon dry mustard
1/8 teaspoon ground red pepper
3 cups nonfat milk
1 1/4 cups shredded reduced fat cheddar cheese
1/4 cup shredded reduced fat Swiss cheese
5 cups cooked elbow macaroni, cooked without salt or fat

Preheat oven to 350 degrees. Melt margarine in a small saucepan over medium heat. Add flour and mix well. Add milk and mix with wire whisk over low heat, stirring continuously. Add dry mustard and ground red pepper and cheeses, mix and continue to heat over low heat until cheese is melted.

Pour pasta into a glass-baking dish, add cheese sauce and toss to coat. Season with salt and pepper and bake uncovered at 350 degrees for about 35 minutes or until heated through.

Makes 8 Servings
Serving Size: 6 ounces


Nutrients per serving:
Calories: 238
Total fat: 5 grams (20% of calories)
Saturated fat: 2 grams
Cholesterol: 12 mg
Sodium: 186 mg
Carbohydrate: 33 grams (56% of calories)
Protein: 14 grams (23% of calories)
Dietary fiber: 1 gram