cookbook
Transcript: 4 ounces linguine pasta 2 skinless, boneless chicken breast halves 2 teaspoons Cajun seasoning 2 tablespoons butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 cup heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve 1 (9 inch) deep dish pie crust 5 cups apples - peeled, cored and thinly sliced 1/2 cup white sugar 3/4 teaspoon ground cinnamon 1/3 cup white sugar 3/4 cup all-purpose flour 6 tablespoons butter Directions Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples. 1 cup uncooked quick-cooking wild rice Cooking spray 1 cup chopped onion 2 garlic cloves, minced 3 cups fat-free, less-sodium chicken broth 1 1/2 cups cubed peeled baking potato 3 cups 2% reduced-fat milk 1/3 cup all-purpose flour 10 ounce light processed cheese, cubed (such as Velveeta Light) 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 cup chopped fresh parsley (optional) Directions Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired. Maria Zuniga Asian Slaw Salad 3/4 cup white sugar 1/3 cup all-purpose flour 2 cups milk 2 (1 ounce) squares unsweetened chocolate 3 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked Directions Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla. Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate. Buttermilk Pie Tomato Basil Soup Spice blend: 2 1/2 teaspoons chili powder 2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon dried oregano 1 teaspoon cracked black pepper 1/2 teaspoon kosher salt Soup: 1 tablespoon canola oil, divided 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips 2 cups chopped sweet onion 1 cup chopped red bell pepper 1 cup chopped green bell pepper 1 cup chopped yellow bell pepper 1 tablespoon minced garlic 1/2 teaspoon salt 2 cups fresh corn kernels 1 (32-ounce) carton fat-free, less-sodium chicken broth 1 (28-ounce) can fire-roasted crushed tomatoes, undrained 2 tablespoons fresh lime juice Relish: 1/2 cup chopped fresh cilantro 1/3 cup chopped green onions 1 teaspoon grated lime rind 3 ounces queso fresco, crumbled 1 diced peeled avocado Cilantro sprigs (optional) Directions To prepare spice blend, combine first 6 ingredients in a small bowl. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado). Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired Champagne
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