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Diced Greats: Delicious Diced Recipes, The Top 90 Diced Recipes

Diced Greats: Delicious Diced Recipes, The Top 90 Diced Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Diced Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Arugula Salad Orange Couscous and Citrus Vinaigrette, Asparagus Mushroom Salad With Basil Vinaigrette, Tuscan Vegetable Soup With White Beans & Fennel, Vegetable Barley Stew With Lentils, Vegetable Filled Ravioli, Winter Melon Soup, Simplified (Doong Gwah Ton, Winter's Day Stew ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Diced Greats is packed with more information than you could imagine. 90 delicious dishes covering everything, each employing ingredients that should be simple to find and include Diced. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Diced Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Arugula Salad Orange Couscous and Citrus Vinaigrette, Asparagus Mushroom Salad With Basil Vinaigrette, Tuscan Vegetable Soup With White Beans & Fennel, Vegetable Barley Stew With Lentils, Vegetable Filled Ravioli, Winter Melon Soup, Simplified (Doong Gwah Ton, Winter's Day Stew ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Diced Greats is packed with more information than you could imagine. 90 delicious dishes covering everything, each employing ingredients that should be simple to find and include Diced. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

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Published by: Emereo Publishing on Jan 14, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781486459568
List Price: $16.99


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  • Index

Diced Greats

Copyright © 2013 Jo Franks

Table of Contents


Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 Arugula Salad Orange Couscous and Citrus Vinaigrette.................................. 1 Asparagus Mushroom Salad With Basil Vinaigrette ......................................... 2 Athenian Pizza............................................................................................... 4 Baja Chicken Pasta Salad................................................................................ 4 Bajan Chicken Satays With An Exotic Fruit Salsa ............................................. 5 Baked Beans .................................................................................................. 8 Bananna-Papaya Fool .................................................................................... 9 Barbecue Quail w/ black eyed pea relish ........................................................ 9 Barley Salad ................................................................................................. 11 Basil-Potato Frittata ..................................................................................... 12 Bean & Bacon Soup ...................................................................................... 13 Bean And Vegetable Tostadas ...................................................................... 14 Beef And Black Bean Chili With Green Onion Corn Cakes .............................. 14 Beef and Eggplant Casserole ........................................................................ 16 Beef Fajita Salad in a Tortilla Basket ............................................................. 17 Beef Stew..................................................................................................... 18 Belguim Waffles ........................................................................................... 18 Black Bean And Butternut Squash Tacos ....................................................... 20 Black Bean Chili Burgers............................................................................... 21 Black Bean Chili With Smoked Pork .............................................................. 22 Braised Whole Fillet of Salmon .................................................................... 23 Brandy And Orange Chicken Breasts Topped With Stuffed Shrimp ................ 26 Brazilian Chicken and Mushrooms ............................................................... 27 Brisket With Prunes ...................................................................................... 28 Brown Rice and Sweet Corn Salad................................................................. 29 Brunswick Stew............................................................................................ 30 Burgoo ........................................................................................................ 31


Buttermilk Sambar (moru Kuzhambu) .......................................................... 33 Cabbage Fruit Salad With Sour-cream .......................................................... 34 Cactus Pear Lemon-Ginger Penne ................................................................ 35 Caesar Salad ................................................................................................ 36 Cajun Fettucine ........................................................................................... 37 California Bean Sprout Salad ........................................................................ 38 Caponata ..................................................................................................... 40 Caribbean Guacamole .................................................................................. 41 Duck And Cover........................................................................................... 42 Duck Liver Terrine ....................................................................................... 43 Easy Chicken Sopa (Microwave) .................................................................... 44 Egg Salad Sandwiches .................................................................................. 45 Enchiladas Frescos....................................................................................... 45 Escudella De Pages (Country Stew) ............................................................... 47 Evil Jungle Prince Salsa................................................................................. 48 Extra-Easy Apple Streusel ............................................................................ 48 Fish Soup..................................................................................................... 50 Fried Polenta With Simmered Beef Sauce ...................................................... 51 Garden Lasagna ........................................................................................... 53 Gazpacho Shrimp and Artichoke Salad ......................................................... 54 German Hot Potato Salad ............................................................................. 55 Hush Puppies............................................................................................... 56 Italian Stuffed Meatloaf ................................................................................ 57 Jalapeno-Cheese Dip - Texas Style .............................................................. 58 Khoresh-E Morgh-O Alu (Chicken And Prune Stew)...................................... 58 Kim Chee..................................................................................................... 59 Klondike Baked Beans .................................................................................. 60 Lentil, Garbanzo Bean And Tomato Salad ..................................................... 62 Lumpia Shanghai ......................................................................................... 62 Lychee Nuts And Pineapple Chunks With Mango Sorbet ............................... 63 Macaroni Salad ........................................................................................... 64 Chapter 2 N-Z ................................................................................................................................................65 Nut-Stuffed Cabbage Rolls .......................................................................... 65 One Great Gumbo With Chicken And Andouille Sausage............................... 66 Orange Tapioca ........................................................................................... 67 Orange-Apricot Sweet Bread........................................................................ 68 Paella........................................................................................................... 69 Pakistan Chicken Curry ................................................................................ 71 Pan-Roasted Squab With Salsify ................................................................... 71 Rainbow Trout And Scallop Mousse ............................................................. 73 Ravioli di Zucchine e Gamberi ...................................................................... 75


Table of Contents
Ravioli Soup................................................................................................. 76 Rice Pilaf with Chestnuts and Brussels Sprouts............................................. 77 Rigatoni With Creamy Artichoke Sauce ......................................................... 78 Roast Chicken Goes Gourmet....................................................................... 79 Roast Lamb with Mint-Apple Couscous........................................................ 80 Seafood Gazpacho ....................................................................................... 82 Shrimp Spring Rolls ..................................................................................... 83 Shrimp-And-Chicken Curry ......................................................................... 85 Sliced Tomato/Mozzarella/Garlic Bread Appetizer ....................................... 86 Smoked Chicken Roulade with Dried Fruits and Bourbon Sauce.................... 87 Sweet and Sour Pasta Salad.......................................................................... 88 Sweet Pea Guacamole .................................................................................. 89 Tamaramma Tuna........................................................................................ 89 Tandoori Turkey Kabobs.............................................................................. 90 Tangy Bavarian Pie....................................................................................... 91 Turkey Chowder .......................................................................................... 92 Turkey Corn Chili......................................................................................... 93 Turkey Tonnato Salad .................................................................................. 94 Tuscan Vegetable Soup With White Beans & Fennel ...................................... 95 Vegetable Barley Stew With Lentils ............................................................... 96 Vegetable Filled Ravioli ................................................................................ 97 Winter Melon Soup, Simplified (Doong Gwah Ton ......................................... 98 Winter's Day Stew ........................................................................................ 99 Index .......................................................................................................................................... 100


the designations appear as requested by the owner of the trademark. Jo Franks vi . All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. without the prior written permission of the publisher. While every precaution has been taken in the preparation of the book. No part of this book may be reproduced or transmitted in any form by any means. No such use. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. Where those designations appear in this book. is intended to convey endorsement or other affiliation with this book. electronic. recording. and the publisher was aware of a trademark claim. or otherwise.°°°°° Preface Notice of Rights All rights reserved. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. photocopying. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. or the use of any trade name. mechanical.

Microwave on high 3 minutes. or until boiling. 1 . Stir in couscous.Chapter 1: A-M Chapter 1 A-M ARUGULA SALAD ORANGE COUSCOUS AND CITRUS VINAIGRETTE 6 servings Source: Diced Greats 1 cup water ⅔ cups couscous 2 large oranges. diced 2 tablespoons fresh basil. chopped 2 tablespoons chopped fresh chives 1 teaspoon cumin 3 tablespoons toasted pine nuts 2 bunches clean arugula ***CITRUS VINAIGRETTE*** 1 large orange ¼ medium grapefruit ½ medium lime ½ medium lemon ½ cup extra virgin olive oil 2 tablespoons champagne or white vinegar 3 tablespoons soy sauce ½ teaspoon hot chili sauce or red. Fluff with fork. (opt) Measure water into 1 2-cup glass measure. pepper sauce 20 pink peppercorns 1 teaspoon fresh ginger. finely chopped 5 tablespoons fresh cilantro leaves 1 teaspoon salt. divided 1 medium mango. cover with plastic wrap and let stand 5 minutes.

toss to combine. soy sauce and chilli sauce to fruit juices in bowl. After segmenting oranges. Carefully dice segments. Add peppercorns. CITRUS VINAIGRETTE: Peel orange. Add mango. diced fruit and salt. chives. vinegar. lime and lemon. squeeze juice from core and membranes into bowl. basil. stir to combine Makes about 1 1/4 cups. whisk to blend. pine nuts and couscous. Add oil. Cut each into segments over a large stainless steel bowl to catch excess juices. cumin. cilantro. reserve segments for garnish. ASPARAGUS MUSHROOM SALAD WITH BASIL VINAIGRETTE 6 servings Source: Diced Greats ½ lb. ginger. Drizzle with Citrus Vinaigrette. Garnish with reserved orange sections. Pack mixture into six individual 1/2 cup molds. Fresh asparagus ½ Medium red onion ¼ cup Diced tomato ⅛ cup Italian parsley 12 Cup-shaped radiccio leaves Grated romano cheese Salt/pepper to taste Basil Vinaigarette Artichoke fritters 2 . Unmold couscous in center of plate. grapefruit. Arrange arugula wagon-wheel fashion on six large plates. cutting not crushing them.Diced Greats Peel and segment oranges over a large stainless steel bowl to catch excess juice. Crimini mushrooms (brown caps) 1 lb.

combine mustard with egg yolk. chop fine Garlic clove.Chapter 1: A-M -BASIL VINAIGARETTE. chop fine 1/2 c Extra-virgin olive oil oz Fresh lemon juice oz Balsamic vinegar 1/2 c Finely chopped basil Salt/pepper to taste -ARTICHOKE FRITTERS. Mix in flour. shallots and garlic. whip until well-blended. separated t Baking powder Green onions. Blanch asparagus (drop into boiling water for 1-2 minutes. Slowly add olive oil through blender cap in a thin. salt and pepper. Garnish each plate with 3 warm fritters. beat egg whites and cornstarch together until peaks form. Remove fritters. 3 . In a separate bowl. Cut asparagus diagonally into 1" pieces. To assemble. drop halfdollar sized of batter into oil. Fold egg whites into the artichoke mixture.1/2 lb Artichoke hearts. drain and chill). Add green onion. season with salt/black pepper and chill. In a large bowl. steady stream. green parts only T Grated lemon peel 1/2 c Flour T Cornstarch c Peanut or corn oil for -frying Salt/pepper to taste Salad: Slice mushrooms paper-thin. mix mushrooms. chopped. tomato. vinegar and basil. Fold in lemon peel. onion. Season with salt/pepper. Sprinkle fritters with grated Romano. cooked -and diced Eggs. Add lemon juice. plunge into ice-cold water. mound mushrooms salad mixture into radicchio cups and place on salad platter. Fry until golden brown. parsley and vinaigrette. Vinaigrette: In a blender or food processor.T Dijon mustard Egg yolk Shallots. asparagus. Artichokes: Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. drain and assemble as above. Heat oil to 360 deg℉ With a tablespoon.

BAJA CHICKEN PASTA SALAD 6 servings Source: Diced Greats ¾ lbs. Top with some of eggplant. Arrange on baking sheet. diced 6 Pita breads 1 ½ cups Prepared spaghetti sauce 2 ½ ounces Pepperoni. Add red pepper and cook until tender-crisp. Chicken Breast 6 ounces Dried Mixed Fruit 1 cup Ring Macaroni Or Orzo. adding remaining oil as needed. Raw 1 cup Jicama. thinly sliced Heat 2 tablespoons oil in large skillet over medium heat. Spread tablespoons spaghetti sauce on each pita bread half. Bake at 400℉ 5 minutes. Add diced eggplant. a little at a time. cut sides up. Drain eggplant on paper towels.Diced Greats ATHENIAN PIZZA 6 servings Source: Diced Greats 3 tablespoons Oil 12 sl Eggplant (thin). pepperoni and onion slices. Ground ¼ teaspoon Salt The chicken breast should be boneless. Cubed 2 Green Onions/Tops. There should 4 . skinless and weigh about 3/4. Sliced ½ cup Mayonnaise Or Salad Dressing 2 tablespoons Sour Cream Or Plain Yogurt 1 teaspoon Red Chiles. You should use 1 6-oz package of diced mixed fruit. sliced 1 sm Onion. and cook until golden brown. red pepper. Separate pita breads. Drain on paper towels. pulling completely apart into halves. diced 1 lg Red bell pepper.

Cover and refrigerate until chilled. Add the chicken breast. stem and seeds discarded 6 scallions. at least 2 hours. roughly chopped ¼ cup packed fresh sage leaves. reduce the heat and simmer until the chicken is done.Chapter 1: A-M Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. jicama and onions. roughly chopped ¼ cup packed fresh basil leaves. uncovered. roughly chopped 3 cloves garlic. to taste 2 boneless chicken breasts. macaroni. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Cut the chicken into 1/2-inch pieces and mix with the fruit. Rinse with cold water and drain again. just until the ring macaroni is tender. about 15 to 20 minutes. Remove the chicken with a slotted spoon. Mix the remaining ingredients and toss with the chicken mixture. Cover and heat to boiling. about to 8 minutes or 10 minutes for the orzo. peeled and roughly chopped 4 scotch bonnet chilies. BAJAN CHICKEN SATAYS WITH AN EXOTIC FRUIT SALSA 4 servings Source: Diced Greats ½ cup virgin olive oil 2 limes. skin removed 5 . then drain. stirring occasionally. juice of ¼ cup packed fresh thyme leaves. Boil. white part only 3 inner stalks celery 1 teaspoon hot paprika ½ teaspoon ground cloves ½ teaspoon ground mace ½ teaspoon salt freshly ground black pepper. trimmed.

herbs and garlic in a blender and make into a fairly smooth paste. scallions and celery and add them to the herb paste. Now place this in a bowl and set aside a moment. Mince the scotch bonnets. diced small 1 cup peeled and seeded papaya. Refrigerate until ready to grill them. diced small 1 scotch bonnet chile. Reserve until needed. mace. Thread the chicken onto presoaked wooden skewers and place them on a platter. For the salsa: 1/2 cup fresh orange juice 1 cup mango. lime juice. Stir in the paprika. diced small 1 tablespoons olive oil A touch of salt and pepper. Remove from the heat and allow to cool slightly. flesh only. cloves.Diced Greats Place the olive oil. to taste In a small saucepan. reduce the orange juice over medium-high heat to about 2 tablespoons. stem and seeds discarded and minced 1/2 cup red onion. Slice the chicken into strips and pound them between some film wrap to flatten them for the satay shape. diced small 1 cup peeled and cored pineapple. turning them once. 6 . Cover the chicken with the Bajan spice paste. salt and pepper.

When it has reduced by approximately half. Serve the skewers mounded up against the fruit salsa on a large 7 . strain it through a fine-meshed strainer into a bowl. To cook and serve the dish: Heat a grill or grill pan until quite hot. Lightly oil it with peanut oil. For the Rhum and Pepper Paint: 1/2 tablespoons whole black peppercorns 1 whole cloves 1/2 cup sugar 1/4 cup soy sauce 1/4 cup light rum 1/2 tablespoons of grated lemon zest 2 tablespoons lemon juice (Yield: 3/4 cup) Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke. Grill the chicken until just done. The mixture will begin to foam as it reduces. Reserve warm until needed. Set aside. Now lift the skewers out of the Bajan spice paste allowing any excess to fall off.) Now grind them together in an electric spice grinder. Transfer them to a heavy saucepan. (About one minute. about 25-35 minutes. Add the remaining ingredients and heat all together on medium heat.Chapter 1: A-M Place the remaining ingredients in a mixing bowl and combine with the juice.

Drain. looks like molasses ½ lb. Add retained water. Cook until tender. Bake in slow oven (275-300℉) for about 3 hours or longer. Stir for a few minutes. navy beans. Rinse pot and return beans to pot with fresh water. sliced salt pork and diced Maui onions. as needed. ketchup. brown sugar 2 14 oz bottle ketchup 1 lb. salt pork. Bring to a boil and reduce heat to a simmer. northern 1 tablespoon baking soda 1 tablespoon salt 1 16 oz jar Karo blue label syrup. brown sugar. Add 1 tablespoon salt and simmer for an additional 5 minutes. 8 . diced Wash beans. BAKED BEANS 20 servings Source: Diced Greats 3 lbs. place beans in a large pot in fresh water and bring to a boiling point. soak overnight in a large bowl with plenty of water. retain water. Rippled edible flowers look very nice on this.Diced Greats festive platter. Next day drain. Add 1 tablespoon baking soda. Drizzle the Rhum and Pepper Paint all around the dish and serve. up to 6 large Maui onion. Drain in colander. Karo syrup. sliced . In a large casserole mix beans.

Chapter 1: A-M BANANNA-PAPAYA FOOL 8 servings Source: Diced Greats 2 whole bananas. diced 1 whole papaya . seeded. rum and 2 tablespoons of sugar. minced ¼ cup Italian Parsley. Whip the cream until it forms soft peaks then continue to whip while adding 1/4 cup sugar 1 tablespoon at a time. peeled. minced 2 tablespoons Raspberry Vinegar Salt & Pepper to taste ½ lb. BARBECUE QUAIL W/ BLACK EYED PEA RELISH 6 servings Source: Diced Greats 12 Semiboneless Quail 1 cup Dried Black Eyed Peas ½ cup Sweet Potato. peeled. minced 2 tablespoons Fresh Basil. fold the fruit mixture into the cream until it is well incorporated. Spicy Sausage (bulk) 9 . seeded and chopped 1 tablespoon dark rum 2 tablespoons sugar 1 cup cream ¼ cup sugar ½ pint raspberries ½ cup toasted coconut In medium bowl mix the bananas.peeled. minced 2 tablespoons Chives. extra virgin 2 ½ cups Sweet Onion. serve in large chilled goblets or bowls. garnish w/ raspberries and coconut. Puree half of this mixture in a blender and return to bowl and mix well w/ the remaining diced fruit. papaya. diced ¼ cup Olive oil. minced ¼ cup Red Bell Pepper.

sauteed onions. stirring to break up the sausage. pepper. 10 . Season to taste with salt and pepper and set aside. Combine the black eyed peas. and bring to a boil. When the stuffing is cool. DO NOT BROWN the sausage. parsley. Pour the drained peas into a saucepan.) Drain and set aside to cool. rinsing carefully to remove any remaining dirt. (Recipe done ahead to this point. Scrape the sausage mixture into a bowl and chill. add of salt. Add the minced apple and immediately pour fat from skillet. salt . peeled Granny preferred 3 cl Garlic ½ teaspoon Salt 2 teaspoons Fresh Ground Black Pepper ½ cup Coarse. Add the olive oil to a skillet and saute 2 cups of minced onion. mustard. cover them with water and ad the diced sweet potato. minced 1 teaspoon Lemon peel.country-style Mustard 2 tablespoons Teriyaki sauce ¼ cup Fresh Thyme. placing them in a shallow broiler pan.Diced Greats 1 cup Minced Apple. Drain peas in a sieve.) Rinse the quail under running water and check the cavities for any bones. Prepare the sauce by putting the garlic. Reduce heat and allow to simmer gently until just tender (about 15 min. cover with warm water and let soak for 1 hr. briefly saute the sausage and remaining 1/2 cup of minced onion. dived it into 12 portions and stuff the quail. red bell pepper. prepare a stuffing for the quail: In a medium-size skillet. basil. Heat the oven to 400℉. and raspberry vinegar to finish the relish. while stirring until the onions are transparent. chives. Scrape them into a bowl and cool. minced ¼ cup Freshly squeezed lemon juice ½ cup Peanut oil Prepare the Relish: Pour the black eyed peas into a bowl. While the peas and onions are cooling.

thyme. With the motor running. (about 20 minutes) While the quail are roasting. simmer uncovered 25 minutes. Cover. saute' 2 minutes or until lightly toasted. diced 1/4 c Chopped parsley Oil-cured olives. On cutting board. Remove the quail from the oven and carefully place 2 on a bed of relish on each plate. boil. chop garlic with salt 11 . drained. Add black-eyed peas. a tossed green salad. cook 20 minutes. lemon peel. or frozen. diced tb Fresh oregano leaves. Serve with corn on the cob. pit. In saucepan. finely -julienned c Spinach. and lemon juice in the bowl of a food processor. slowly add the peanut oil. Reduce heat. thawed VINAIGRETTE DRESSING lg Cloves garlic. BARLEY SALAD 12 servings Source: Diced Greats 2 tablespoons Olive oil 1 cup Uncooked barley 4 cups Cold water ¼ teaspoon Salt 2 cups Cooked black-eyed peas or canned. chopped oz Roasted red peppers. and a lightly chilled pinot noir. make dressing. chopped. crushed 1/2 ts Salt ts Coarsely ground pepper tb Fresh lemon juice tb Red-wine vinegar 1/4 c Extra-virgin olive oil. -OTHER INGREDIENTS. Coat the quail with the sauce and set them in the middle level of the oven to roast until golden. divide the relish among 6 plates.Chapter 1: A-M teriyaki sauce. Add the water and salt. stirring occasionally. finely julienned 1/4 c Crumbled feta cheese md Red onion. combine oil and barley. Meanwhile. Over medium-high heat.c Savoy cabbage.

and the next 5 ingredients (basil through eggs) in a medium bowl. and broil 1-1/2 minutes. Wipe skillet with paper towels. Wrap handle of skillet with foil. lightly beaten 1 tablespoon balsamic vinegar Place the diced potato in a medium saucepan. and recoat with cooking spray. Drain and let cool. place in small jar. sauté 6 minutes or until tender. separated into rings ¼ cup finely grated fresh Parmesan cheese. BASIL-POTATO FRITTATA 4 servings Source: Diced Greats 2 cups diced baking potato. cool. toss. Top with 12 . Remove from heat. stir in potato and onion. Cook 7 minutes or until tender. Add egg mixture. Coat a large nonstick skillet with cooking spray. and set aside. Add remaining ingredients. lightly beaten 3 eggs. and bring to a boil. Add remaining ingredients and the dressing. Place barley in bowl. Place skillet over medium heat until hot. Combine 3 tablespoons of cheese. cover with water. (1/2 ounce) divided 1 tablespoon chopped fresh basil 2 tablespoons water ½ teaspoon salt ½ teaspoon hot sauce 4 egg whites. Add onion. (1 large) Vegetable cooking spray ½ cup thinly sliced onion.Diced Greats until paste forms. shake to blend. basil. place over medium heat until hot. and cook 6 minutes or until almost set.

13 . chopped 1 teaspoon Salt ½ teaspoon Pepper ½ teaspoon Thyme or sage 6 Frankfurter Sausages. Add the Frankfurters and cook about 5 min. chopped 1 Celery Stalk. Reduce heat and simmer an hour or more until beans are tender. In a separate pan cook the bacon until almost done.dried 6 cups Water 4 cups Beef Broth 1 Carrot. and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata. Or cook the carrot and celery separately and add them to the soup after it has been pureed. so that it has some texture. water and beef broth to a boil. Mash soup through a sieve or use a food mill. Serve and garnish each bowl with parsley. In a 3-quart soup pot bring beans. Also reserve a cup of whole beans from the puree and add back to the soup later. chopped Soak beans overnight. Reheat. Return the puree to the pot. Add the onions. Drain. add the bacon onion mixture and seasonings. Navy Beans. sliced 2 tablespoons Parsley. cook until golden. Set aside. and cut into 4 wedges.Chapter 1: A-M remaining cheese. BEAN & BACON SOUP 10 servings Source: Diced Greats 1 lb. Yield: 4 servings. Optional: You can also add garlic and red pepper or substitute diced cooked smoked hocks or ham for the bacon. chopped 4 Thick slices of bacon. diced 2 Onions. Add carrot and celery and continue cooking for 30 minutes.

1 tortilla at a time. shredded = (or 1/2 head of iceberg lettuce) 2 small plum tomatoes. diced 1 small white-skinned onion. or pepper Jack 1 Romaine lettuce heart. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Heat beans in microwave or small pan over moderate heat.Diced Greats BEAN AND VEGETABLE TOSTADAS 4 servings Source: Diced Greats Vegetable oil. and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.(14 oz) = (vegetarian beans contain no lard) 1 cup shredded smoked Cheddar. finely chopped 2 tablespoons chopped cilantro or parsley Heat 1/8 to 1/4-inch oil over medium-high heat. Season with a little coarse salt while hot. This recipe yields 4 servings. for frying 4 corn tortillas . Monterey Jack. diced tomato bits.(6" dia) 2 pinches coarse salt 1 can spicy vegetarian refried beans . Drain tortillas on brown paper sack. Top cheese with shredded lettuce. BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES 8 servings Source: Diced Greats 14 . Fry tortillas 30 seconds on each side to light golden.

(to 6).(14 1/2 oz) 1 can tomato sauce or tomato puree . Cook veggies and meat together 5 minutes. garlic. drained 2 tablespoons chopped fresh cilantro. 2 tablespoons vegetable oil and sliced scallions. then add Worcestershire sauce. Season veggies and meat with chili powder and cumin. beaten 2 tablespoons vegetable or corn oil 3 scallions. thinly sliced Butter. ground 90% lean beef sirloin 1 tablespoon extra-virgin olive oil Coarse salt. (optional) 2 packages corn muffin mix (8 1/2 oz ea) 1 cup milk 2 eggs. 15 . to taste 1 tablespoon Worcestershire sauce 1 medium onion. finely chopped 4 cloves garlic . Stir in diced and pureed tomatoes and black beans. brown ground beef in oil over high heat. reduce heat to simmer and stir in cilantro. Stir in broth and scrape up pan drippings. finely chopped 1 red bell pepper. 2 beaten eggs. then add onion. chopped 3 tablespoons dark chili powder 1 tablespoon cumin 1 cup beef stock or broth 1 can diced tomatoes . seeded.(8 oz) 2 cans black beans . Mix together 2 packages of corn muffin mix with 1 cup milk. Season meat with salt and pepper. red peppers. to taste Freshly-ground black pepper.Chapter 1: A-M 2 lbs. When the mixture comes to a bubble. Reduce heat to medium-high when the meat is browned and crumbled.(15 oz ea). for greasing griddle In a large deep skillet or pot. optional. finely chopped 1 jalape“o pepper. jalapeno. Batter should be thick.

Eat the chili and corn toppers as you would a pot pie. grabbing some of the corn cake with each spoonful of chili. grated Preheat oven to 350℉. drain. and seasoned salt. ground beef 1 onion. until golden. stuffing mix 1 teaspoon seasoned salt 1 cup cheddar cheese. chopped 1 teaspoon crushed Italian Seasonings 1 eggplant. chopped onion and Italian Seasonings. In a baking dish. In a skillet brown ground beef.Diced Greats Heat a nonstick skillet or griddle pan over moderate heat. Pour corn cake batter into the hot griddle pan or skillet in 3. Transfer to a plate and repeat with remaining batter. Cook 2 or 3 minutes on each side. To serve. diced 1 lb. stuffing mix. Cook peeled. drain. combine the ground beef.or 4-inch rounds. Top with grated cheddar cheese and bake for 15 minutes. 16 . Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. BEEF AND EGGPLANT CASSEROLE 4 servings Source: Diced Greats 1 lb. diced eggplant in water until tender. the cooked eggplant. top bowls of beef and black bean chili with green onion corn cake toppers.

bake at 375 degrees for 10 minutes or until tortillas are crisp. To serve. onion. 17 . and 1/2 cup diced tomato into each tortilla basket. and next 3 ingredients in a large zip-top heavy-duty plastic bag. Yield: 4 servings. Seal bag. Lightly coat both sides of tortillas with cooking spray. Add steak mixture. place 1/4 cup shredded lettuce.Chapter 1: A-M BEEF FAJITA SALAD IN A TORTILLA BASKET 4 servings Source: Diced Greats 1 lb. shape the tortillas around the cups to form baskets. Top each with 2 tablespoons sour cream alternative and 2 tablespoons Mock Guacamole. Coat a large nonstick skillet with cooking spray. Place each tortilla over the bottom of a 10-ounce custard cup coated with cooking spray. Combine steak. Sprinkle each serving with 1 tablespoon sliced green onions. and sauté 3 minutes or until desired degree of doneness. and place over medium high heat until hot. marinate in refrigerator 30 minutes to 1 hour. sprinkle 1 teaspoon chili powder evenly over both sides of tortillas. Set aside. cut steak diagonally into thin slices. let cool. lean flank steak ½ cup chopped onion ½ cup tomatillo salsa 1 teaspoon hot sauce ¼ teaspoon chili powder 4 flour tortillas. (10-inch) Vegetable cooking spray 1 teaspoon chili powder 1 cup shredded lettuce 2 cups seeded diced unpeeled tomatoes ½ cup nonfat sour cream alternative ½ cup Mock Guacamole ¼ cup sliced green onions Trim fat from steak. 3/4 cup steak mixture. Place cups on a baking sheet.

salt and pepper to taste.Diced Greats BEEF STEW 4 servings Source: Diced Greats 1 ½ lbs. Put in the chopped (large chunks) meat. slightly beaten 18 . If it tastes ok then its done. lower heat to keep the stew simmering. 1" left above. pearled 8 potatoes stock or soup mixture (beef OR oxtail) salt pepper mixed herbs Boil some water in a large saucepan. after about 1 hour from start-time taste and check the potatoes. leave simmer for a while (say 20 minutes). sufficient to cover the meat and have approx. put in the chopped/diced carrots and parsnips. sifted 2 teaspoons Baking Powder ¾ teaspoons Salt 3 Egg Yolks. Remember the best stews are left on for a long time 1 1/2 hrs or more. or stew steak 3 medium carrots 3 medium parsnips ½ cup barley. add herbs. Add the peeled whole potatoes and some stock/soup mixture or cornstarch to thicken. keep the mixture simmering and stir occasionally. BELGUIM WAFFLES 3 servings Source: Diced Greats ----2 cups Flour. beaten 1 ¾ cups Milk ⅓ cup Oil 3 Egg Whites. round steak.

WAFFLE VARIATIONS: Pecan Waffles. Stir into dry ingredients. Sprinkle 2 tb. Stir into plain waffle batter before folding in the beaten egg whites. depending upon sweetness of corn. add 2 cups canned cream-style corn and -2 tsp sugar. Close and bake about 4 minutes. Stir into plain waffle batter before folding in the beaten egg whites. Stir into plain waffle batter before folding in the beaten egg whites. Do not overmix. Substitute 3 tb.Chapter 1: A-M Measure dry ingredients into mixing bowl. Apple Waffles. Serve hot with butter and syrup. finely diced cooked ham over batter. Carefully fold in egg whites. Pour approximately 7/8 cup batter into the preheated grid. before closing waffler. fish. before folding in the beaten egg whites. cinnamon with the dry ingredients when preparing plain waffle batter. before closing waffler. Sift 1 1/2 tsp. Blend. 3/4 cups chopped pecans or sprinkle a few chopped pecans over batter. Chocolate Waffles. Makes 5 -6. 8 slices pan-fried crumbled bacon. diced apples. Ham Waffles. 1 cup grated processed cheese. Stir in cooking oil. of the flour when 19 . cocoa for 3 tb. Combine egg yolks and milk. Bake til thoroughly dry. milk mixture in waffle recipe. Bacon Waffles. Cinnamon Waffles. Lemon Waffles. 2 cups peeled. grated lemon rind to egg yolk. Corn Waffles. or meat) or top with ice cream and a dessert sauce. Reduce milk to 1 cup. Cheese Waffles. Add 2 tsp. Stir into plain waffle batter. or as a base for various creamed dishes (vegetables.

Diced Greats preparing plain waffle batter. Add olive oil. Cut into 1/2-inch dice. Stir into plain waffle batter before folding in the beaten egg whites. Cut the butternut squash in half crosswise at the narrowest point. When it smokes. 3/4 cup chocolate chips. add squash cubes and toss well. diced (seeds removed first if desired) crema (or creme fraiche or sour cream) Warm the refried beans gently over low heat. Chocolate Chip Waffles. Cut each half in half again lengthwise. pickled shallots cilantro sprigs 3 serrano chiles. 20 . Peel each section with a vegetable peeler or a flexible sharp knife. BLACK BEAN AND BUTTERNUT SQUASH TACOS 4 servings Source: Diced Greats 1 ½ cups refried black beans 1 small butternut squash 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon ground cinnamon 1 teaspoon ground cumin ½ teaspoon freshly-ground black pepper 8 soft corn tortillas. Use a teaspoon to scrape out the seeds and strings. Heat large nonstick skillet over high heat.

Add quinoa. diced Serranos. chopped ½ cup Red bell pepper. rinsed 2 cups Black bean flakes 1 ½ cups -Boiling water 2 teaspoons Chili powder 1 teaspoon Ground cumin ½ cup Fresh cilantro. cinnamon. cumin and black pepper. sliced Green onions. To serve. heat Corn Tortillas quickly one by one in a very hot dry skillet. topping with sautéed squash. BLACK BEAN CHILI BURGERS 6 servings Source: Diced Greats 1 cup -Water ½ cup Quinoa. Place black bean flakes in a medium-sized bowl. shredded c Grated lo-fat cheddar cheese -OR cheddar-style soy cheese /2 c Nonfat sour cream c Bottled salsa Avocado. tossing frequently. diced Ripe olives.Chapter 1: A-M Sprinkle with 1 teaspoon salt. until browned outside and tender but not mushy inside. sliced Pickled Shallots. Roll up and serve 2 per person. and Crema. 21 . Stir in boiling water.c Lettuce. chopped ½ cup Plain bread crumbs ¾ teaspoons Salt 2 teaspoons Vegetable oil -OPTIONAL GARNISHES. about 10 seconds per side. chopped 2 Green onions. Saute over high heat. cover and simmer 15 minutes. Assemble tacos by spooning in Refried Black Beans. about 10 minutes. cilantro sprigs. chopped Bring 1 cup water to a boil in a small saucepan.

dried black beans 4 cloves garlic 3 tablespoons chili powder 5 hot chile peppers. as desired. cilantro. chopped 2 whole jalapenos. Cook each bean cake about 2 minutes each side. shredded ½ cup fresh cilantro. diced ½ cup onion.Diced Greats Cover and let stand 5 minutes. chopped Cover and soak beans overnight or longer. Heat oil in a nonstick skillet. drained 28 ounces chopped tomatoes. red bell pepper. nonfat sour cream. cheese. using your favorite wood for 22 . skinned and chopped 28 ounces crushed tomatoes. skinned and chopped 1 tablespoon ground cumin 1 teaspoon oregano 1 medium onion. drained GARNISH: 1 cup cheddar cheese. put the pork loin on the smoker. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. green onions. cumin. Serve topped with lettuce. chili powder. salsa and other garnishes. Mix well. Combine 1/2 cup cooked quinoa with black beans. chopped 1 cup sour cream 2 avocados. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 BLACK BEAN CHILI WITH SMOKED PORK 1 servings Source: Diced Greats 3 lbs. bread crumbs and salt. Start the smoker and when hot. pork loin 1 lb.

Garnish with chopped cilantro. BRAISED WHOLE FILLET OF SALMON 1 servings Source: Diced Greats 1 Large carrot and onion cut into neat 1/4-inch dice 2 Or 3 tender celery stalks. neatly diced 2 tablespoons Unsalted butter --SEASONINGS-.Chapter 1: A-M flavor. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many as you want) and cook another hour or until thickened. Author Note: A winter black bean stew made with tomatoes. Add additional water as necessary. sour cream. diced avocado and shredded cheese. Serve in individual dishes along with garnishes. Keep covered with water and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). (I used hickory. jalapenos and. of course. spices and pork loin. the garnishes. remove meat and shred. chopped onion.) Smoke for an hour or so at 225F and then hold until you're ready to start assembly. Pour everything in a stock pot except the tomatoes.Salt Freshly ground pepper And dried tarragon lb Skinless fillet of salmon -about 1/2 inch thick 1/2 c Dry white French vermouth MASTER RECIPE Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables For 6 to 8 servings: 23 . After 6 hours.

about 10 minutes. a lightly buttered baking dish that will just hold the fish comfortably (or an ovenproof baking and serving platter. Cover the fish with the wax paper. and reassemble it after cooking.Diced Greats SPECIAL EQUIPMENT SUGGESTED: A no-stick frying pan for the diced vegetables. PREPARING THE FISH: Go over the salmon carefully with your fingers to detect any little bones. and place best side up in the baking dish. tweezers or pliers to remove bones.the vegetables will mask the surgery). cut the fish in half crosswise. buttered wax paper to cover fish. and a big pinch of dried tarragon. Score the skin side of the fish. *Ahead-of-time note: be assembled an hour or more ahead to this point. buttered side down. BAKING: 12 to 15 minutes at 350℉: Preheat the oven to 350℉. and. or. THE AROMATIC VEGETABLES: Cook the diced vegetables slowly in the butter until quite tender but not browned. and pour 1/2 inch of vermouth around it. ASSEMBLING: Spread the cooked diced vegetables over the fish. Dust with salt and pepper. lacking either. pull them out with tweezers or pliers. Season lightly with salt. pepper. Set the fish in the lower middle level. 24 . cover and refrigerate.

VARIATIONS: AU NATURAL: Braised Salmon Served in Its Own Juices: Rapidly boil down the cooking juices in the saucepan until almost syrupy. and. season carefully. holding the fish in place with a pot cover. AROMATIC WHITE BUTTER SAUCE: The usual and lovely butter sauce of modern cookery can be as rich and buttery as you wish-from 3 or 4 tablespoons to half a pound.Chapter 1: A-M when beginning to bubble lightly. proceed to beat in the butter as in the lemon-butter sauce for the broiled fish. cover and keep warm while making the sauce. Pour them over the fish and vegetables. Either serve the fish cloaked in its vegetables and accompany with the sauce. WINE CREAM SAUCE: A reasonable and equally delectable compromise is a light veloute sauce made with the cooking juices. as follows. Using the preceding boiled-down juices as a base. off heat whisk in the hot braising juices and 1 cup heavy cream. drain the cooking juices into a saucepan. baste the surface with the liquid in the dish. Slide the fish onto a hot platter. and serve. basting several times again until the flesh feels lightly springy to the touch. Boil slowly until reduced to 1 1/2 cups. Cook together 2 1/2 Tbs butter and 3 Tbs flour 2 minutes without coloring. 25 . or fold the vegetables into the sauce and spoon over the fish. then boiled down with cream. Remove from the oven.

to taste Freshly-ground black pepper. Add crab to 26 . for plate garnish Sliced navel oranges. and 2 tablespoons butter. tails left in tact === CHICKEN === 4 pieces boneless skinless chicken breast -. to taste 2 thin slices good-quality white bread. zested === PLATE GARNISH === Parsley sprigs. peeled. and then diced 2 tablespoons chopped fresh parsley leaves . finely chopped 1 small onion. to taste 1 tablespoon extra-virgin olive oil 3 jiggers brandy 2 tablespoons butter 1 large navel orange. finely chopped ¼ red bell pepper. finely chopped 6 ounces lump crab meat. for plate garnish Preheat oven to 400 degrees. 1 turn of the pan. to taste Freshly-ground black pepper. drained weight ½ teaspoon ground thyme = (or poultry seasoning) ½ teaspoon sweet paprika Salt. (6 to 8 oz ea) 1 teaspoon ground thyme = (or poultry seasoning) Salt. To a small skillet over moderate heat add extra-virgin olive oil. deveined. add celery.(to 3) 3 tablespoons melted butter 8 jumbo shrimp. onion and red bell pepper. Saute vegetables 5 minutes. buttered. toasted. When butter melts.Diced Greats BRANDY AND ORANGE CHICKEN BREASTS TOPPED WITH STUFFED SHRIMP 4 servings Source: Diced Greats === STUFFED SHRIMP === 1 tablespoon extra-virgin olive oil 2 tablespoons butter 1 celery rib.

Season chicken breasts with poultry seasoning or ground thyme. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges This recipe yields 4 servings. cooked. into and almost through the shrimps. diced 1 cup Mushrooms. Add brandy to the pan and cook alcohol off 1 minute. The stuffing will take 1 1/2 to 2 slices. salt and pepper. Brush a baking dish with melted butter.Chapter 1: A-M the vegetables and season with thyme or poultry seasoning. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Add butter and orange zest to the brandy. salt and pepper. sliced 1 teaspoon Lemon juice 27 . Butterfly shrimp by cutting along the deveining line. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned. Add parsley to the stuffing and remove from heat. then remove to a serving plate. Fold a few handfuls of diced toasted bread into the stuffing to combine. BRAZILIAN CHICKEN AND MUSHROOMS 6 servings Source: Diced Greats 1 cup Chicken broth 1 cup Milk. sliced 4 Egg yolks ½ Green pepper. or thin cream 2 ounces Butter 2 ounces Flour 3 cups Chicken. paprika. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. In a second skillet over medium-high heat add the oil and cook the breasts 5 minutes on each side. diced ½ Red pepper. Place the baking dish in the preheated oven. Place the butterflied shrimp in your hand. the butterflied-side down.

Continue stirring until everything is hot. Add flour and seasonings. add the mushrooms and diced green pepper. Sprinkle half of diced onions over foil in layer about 28 . Then add well-beaten egg yolks. BRISKET WITH PRUNES 4 servings Source: Diced Greats 2 onions. mix well. Stir constantly until creamy. diced red pepper and lemon juice and cook until hot. Set dish over hot water in a double boiler.Diced Greats Salt Pepper Melt the butter. diced 2 lbs. DO NOT overcook unless you like creamy scrambled eggs. Serve on toast. Saute for 5 minutes over a slow heat to prevent butter from burning. beef brisket 12 ounces beer 1 cup dried pitted prunes 1 cup dried apricots 3 tablespoons brown sugar firmly packed 2 tablespoons orange marmalade 1 tablespoon brandy 1 tablespoon grated lemon peel ⅛ cup lemon juice ¾ teaspoons ginger. if desired. ground ½ teaspoon cinnamon ½ teaspoon Worcestershire sauce ½ teaspoon ground black pepper Preheat oven to 350℉ Cut piece of aluminum foil large enough to wrap brisket. then add cold chicken broth and milk. add chicken slices.

Reduce oven to 300℉ Cover pan and continue roasting 1 hour.Chapter 1: A-M same size as brisket. Surround with fruit and sauce. Roast 3 hours. cooked 1 cup frozen corn ½ cup onion. Seal tightly. sweet corn kernels. and finally the guava. rice. brown rice. Discard foil and spread fruit mixture over brisket. 29 . adding more beer to pan if sauce appears too dry. finely chopped ½ cup red pepper. finely diced or kiwis or tart apples 4 tablespoons vegetable oil Heat the oil in a large wok or pan and sauté the onion until translucent. Add the diced green and red peppers and sauté until tender. cooked ½ lb. Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat. Transfer brisket to heated platter. Reduce the heat and stir in the corn. Remove from heat. BROWN RICE AND SWEET CORN SALAD 8 servings Source: Diced Greats 1 lb. Set in large shallow pan. Set brisket over onions. Sprinkle remaining onions over top. finely diced ½ cup green pepper. finely diced 2 large firm guavas.

BRUNSWICK STEW 1 servings Source: Diced Greats 1 lb. ham. Add three ounces of butter and serve hot. chicken 3 qt water 1 large onion ½ lb. in small piece 2 qt tomatoes 1 pint lima beans 4 large Irish potatoes. dice 1 pint corn. a small pod of red pepper. four large Irish potatoes diced. one large onion. one pint of grated corn. one half pound of lean ham cut into small pieces and simmer gently for two hours. one tablespoon of salt.Diced Greats Remove from heat and season to taste. Add three pints of tomatoes. You will probably want to half or even 30 . one pint of lima beans. one fourth teaspoon pepper. Note: This makes a lot of stew. For a flavor accent. Cover and simmer gently for one more hour stirring frequently to prevent scorching. grated 1 tablespoon salt ¼ teaspoon pepper 1 red pepper 3 ounces butter Cut up a pound of Chicken and put it in a large pan with three quarts of water. lean. you may toss in a vinaigrette dressing. Chill in the refrigerator and stir again before serving.

The name indicates that its origins might come from IRISH STEW. diced 1 bay leaf 1 tablespoon Worcestershire sauce 2 cups corn freshly cut from the cob Mulligan stew is said to have originated in hobo camps during the early 1900s. diced 1 cup carrots. This is one of those times its definitely best to be in the minority. 31 . disjointed water to cover 2 ½ cups ripe tomatoes. peeled and seeded 1 cup fresh lima beans ½ red pepper. inch-diced pork shoulder 3 ½ lbs. if want to try it before serving it to a group. Cooking can take as long as 30 hours and flavor improves as it ages. but it's also often compared to Kentucky BURGOO. diced 4 green peppers. diced ¾ cups onion. Burgoo is a savory stew made from a varying array of ingredients. chicken. It usually contains meat. lean inch-diced stewing beef ¾ lbs. BURGOO 1 servings Source: Diced Greats 3 qt water or stock ¾ lbs. mulligan stew is a sort of catch-all dish of whatever is available. The cook at a hobo camp responsible for putting this tasty concoction together was called a "mulligan-mixer. quartered. If is often cooked in enormous iron kettles outdoors over an open flame. diced 2 cups potatoes." If you are like most people you have never heard of much less eaten burgoo. potatoes and vegetables in just about any combination.Chapter 1: A-M quarter it. It has been said that burgoo is more of a concept than a recipe.

water or stock 1/4 lb. chicken. inchdiced pork shoulder Bring pot one slowly to a boil. Bring these ingredients to a boil. Put the chicken meat and the water in which it was cooked into the first kettle with the other meat after it has simmered the 2 1/2 hours as directed. rabbit. veal or opossum. As you might imagine there are many people who keep their recipes a closely guarded secret. Reduce the heat at once and simmer about 1 hour or until the meat can easily be removed from the bones. okra or green beans. chicken with just enough water to cover. Of course there are also many spices to choose from as well. lima beans. Reduce heat at once and slowly simmer about 2 1/2 hours. squirrel You will also find some combination of these vegetables: potatoes. tomatoes. Put in a heavy lidded kettle with: qts.Diced Greats This is because there are as many different ways to prepare burgoo as there are people who prepare it. pork. peeled and seeded tomatoes cup fresh lima beans 1/2 red diced pepper diced green peppers 1/4 cup diced onion cup diced carrots cups diced potatoes bay leaf Tablespoon Worcestershire sauce Simmer this whole mixture 1/2 hour or more before adding 32 . In another heavy kettle put: One disjointed 3 1/2 lb. At this time also add: 1/2 cups quartered ripe. The meats could include any or all of the following meats: mutton (sheep/lamb). corn. beef. lean inch-diced stewing beef 1/4 lb.

(or) 4 tablespoons flaked coconut a little water 2 cups plain yogurt. Add very little water and blend ingredients to a fine paste. Place the yogurt in a bowl. (pigeon peas. Drain off water. and grated coconut in an electric blender or food processor. finely shredded 2 teaspoons cumin seeds 1 tablespoon coriander seeds 6 green chilles. and ground turmeric. ginger. to taste 1 cup chopped ash gourd ***FOR TEMPERING*** 2 teaspoons oil 1 teaspoon brown mustard seeds 1 teaspoon fenugreek seeds 1 red chilli. salt to taste. Correct the seasoning.Chapter 1: A-M 1 cups corn (freshly cut from cob) Cook about 15 minutes more or until all the vegetables are soft. toor dal). BUTTERMILK SAMBAR (MORU KUZHAMBU) 4 servings Source: Diced Greats 1 teaspoon red gram dal. & Rinsed chana dal) ½ cup water. Place the soaked dals. (yellow split peas. (1 cm / 1/2" long). picked over. picked over. green chiles. (16 fl oz) ½ teaspoon ground turmeric salt. (chili pepper). Add the ground paste. & Rinsed 1 teaspoon bengal gram dal. cumin seeds. (chili peppers) 3 tablespoons grated fresh coconut. Mix well and set aside. coriander seeds. (4 fl oz) 1 piece fresh ginger. Chop the ash gourd into 1 33 . halved ½ teaspoon asafoetida powder a few curry leaves Soak the red gram dal and the Bengal gram dal in 1/2 cup (4 fl oz) water for 1 hour.

Pour in just enough water to cover the gourd. Set aside. CABBAGE FRUIT SALAD WITH SOUR-CREAM 4 servings Source: Diced Greats 2 cups Cabbage.Diced Greats cm (1/2 in) pieces. and a few curry leaves. Blend or process the paste without the coconut and make the sambar the same way. raw. Take care to prevent curdling. halved red chile. shredded 1 Apple. diced. For a slightly different flavor. Use 8 . asafoetida powder. Lentil dumplings can also be used instead of vegetables.10 tablespoons coconut to make thick coconut milk. Cover pan. okra (lady's fingers). use 1/4 . or cooked diced potato. add the chopped ash gourd to the pan.1/2 cup (2 . Just before serving. and simmer on a low heat until cooked. sweet peppers (capsicum). Author's note: You can make this sambar with any vegetable of your choice: e. TEMPERING: Heat 2 teaspoons oil in a heavy saucepan. Add mustard seeds. med. Now add the yogurt mixture and heat the sambar through gently.. unpeeled 1 tablespoon Lemon juice ½ cup Raisins ¼ cup Pineapple juice 1 ½ teaspoons Lemon juice ¼ teaspoon Salt 1 tablespoon Sugar ½ cup Sour cream 34 . Serve hot with rice.4 fl oz) coconut milk instead of grated or flaked coconut.g. add the coconut milk and stir to blend well. eggplant (aubergine). fenugreek seeds. When the mustard seeds splutter.

) Add salt and lemon pepper and stir. Add diced chicken and prosciutto. 35 . boneless grilled chicken breast. peppers and mushrooms. and apple. become light brown and reduce in volume. Use 1 T lemon juice to wet diced apple to prevent darkening.Chapter 1: A-M Prepare cabbage and apple. thinly sliced grated Romano or percorino cheese Cook pasta according to directions. Saute for another minute. cut in 1/2" dice 8 ounces prosciutto ham. add to salad and chill. Mix fruit juices. stir. gills removed. minced 2 medium bell peppers. Toss cabbage. Add cream and simmer gently for 7-10 minutes (cream should boil slightly. Melt butter over medium heat in large pot and saute ginger 1 minute. raisins. seeded and 2 whole portabella mushrooms. stemmed. CACTUS PEAR LEMON-GINGER PENNE 6 servings Source: Diced Greats 1 lb. peeled and grated 1 teaspoon garlic. Add garlic. stemmed. drain and set aside. Add sour cream. 5 cups heavy cream 4 teaspoons salt. stir until smooth. uncooked penne 2 tablespoons butter 1 4 inch piece fresh ginger. Add cooked pasta and stir. stirring constantly. (or to taste) 2 teaspoons lemon pepper 2 lbs. and sugar. (green and red).. salt.

celery salt. remove and reserve. Cook for 1 1/2 minutes. lemon juice. Add grated Parmesan. Measure and reserve 1/3 cup for use with croutons. Puree for about 5 minutes until very smooth. mustard. Combine anchovies. Place vinegar. CAESAR SALAD 6 servings Source: Diced Greats 5 Anchovies 1 tablespoon Cracked black peppercorns (see Note) ½ cup Extra virgin olive oil ½ cup Freshly grated Parmesan cheese 1 Egg 3 tablespoons Red wine vinegar 2 tablespoons Fresh lemon juice 1 tablespoon Pureed garlic (see Note) 2 teaspoons Dry mustard 1 teaspoon Celery salt 3 ds Tabasco 3 ds Worcestershire sauce ½ Loaf sourdough. so if made ahead must be refrigerated. hearty French or Italian bread. diced For croutons 2 md Heads romaine lettuce The dressing contains lightly cooked egg. with crust.Diced Greats and heat 1 minute longer. Tabasco and 36 . black pepper and olive oil in a blender. Serve sprinkled with grated Romano or pecorino. Place a refrigerated egg on slotted spoon and into boiling water. Bring a small saucepan of water to a boil. Makes 6-8 servings.

puree. Whisk until well combined. Place the bottom of a heavy skillet or saucepan on top and push down and away from you. butter 1 tablespoon chopped garlic ¼ cup chopped green onions ¼ cup sliced mushrooms ½ cup diced tomatoes ½ cup diced andouille 50 count shrimp.Chapter 1: A-M Worcestershire sauce in a large bowl and whisk in anchovy mixture. place peeled garlic cloves in a blender with a dash of olive oil. Refrigerate dressing if not using right away. deveined ½ cup lump crabmeat ½ cup cooked crawfish tails 1 ounce dry white wine 1 tablespoon lemon juice 1 cup heavy whipping cream ¼ cup diced red bell pepper 37 . Add toasted croutons. Place in a salad bowl along with dressing and toss well. toss to coat. Combine reserved anchovy mixture with diced bread in a bowl. NOTES: To crack peppercorns. until golden and crisp. To puree garlic. and store in the refrigerator as long as two weeks. Makes 6 servings. CAJUN FETTUCINE 6 servings Source: Diced Greats 3 cups cooked spinach fettuccine ¼ lb. peeled. Crack open egg and spoon (including parts the are uncooked) into mixture. Heat a dry cast-iron skillet or non-stick pan over medium-high and cook croutons. if desired. Wash and dry lettuce and break into bite-sized pieces. stirring constantly. toss again and serve. Make in quantity. place whole peppercorns on a work counter.

swirling pan constantly over burner. approximately five minutes. two to three pats at a time. Saute three to five minutes or until all vegetables are wilted. Deglaze pan with white wine and lemon juice. Continue adding butter until all is incorporated. reduce until cream is thick and of a sauce like consistency. pepper to taste In a two quart heavy bottom sauce pan. diced 1 red pepper 1 avocado. cooked ¼ cup cider vinegar 1 teaspoon sugar ¼ tablespoon salt ½ cup cucumber. cut in 2-inch strips 2 cups bean sprouts. mushrooms. Do not stir with a spoon. optional 38 . Add shrimp. May be chilled and served as a cold pasta salad. crabmeat and crawfish. green onions. Cook for an additional ten minutes. chipped cold butter 1 tablespoon chopped parsley salt and cracked black. Add diced red bell pepper and chipped butter. Add heavy whipping cream and.Diced Greats ¼ lb. and continue cooking until volume of liquid is reduced to one half. melt butter over medium high heat. small head 1 cup jicama. tomatoes and andouille. Add garlic. cubed 1 hard-boiled egg 1 teaspoon sesame oil. add parsley and season to taste using salt and pepper. as butter will break down and separate if hot spots develop in the pan. stirring constantly. CALIFORNIA BEAN SPROUT SALAD 4 servings Source: Diced Greats 1 head romaine lettuce. Remove from heat. small head 1 head leaf lettuce. Gently fold in cooked fettuccine and serve.

sugar and salt. Mash boiled egg or put through a sieve. Wash lettuce. Add the vinegar mixture to the bean sprout mixture and toss to combine. diced cucumbers. seal bag and refrigerate.Chapter 1: A-M Prepare the red pepper by washing. Needs no further dressing to be a delicious and healthy dish. Remove and run under cold water briefly. Add 1 teaspoon of sesame oil if desired and blend this mixture well. In a small bowl. Top with the sprout mixture. tear lettuce into bite sized pieces and divide equally among 4-6 salad plates. In a large bowl. combine bean sprouts. strips of red pepper and avocado cubes. 39 . Serving Ideas : Serve with bread sticks for a delicious complete lunch. Refrigerate. drain well. To serve. Add the bean sprouts and blanch for two minutes. spin or blot dry and place in plastic bag with a paper towel. Immerse in a bowl of ice water for one minute. cut in half and remove seeds and membranes. and arrange the jicama strips on one side of salad. cut into small strips. Cover bowl tightly and refrigerate 1 hour. Cut peeled jicama into strips such as French fry-size and refrigerate until serving time. In saucepan. bring 1 quart water to a boil. blend vinegar. sprinkle with the chopped egg.

raisins. diced Salt. chopped 1 jar capers . pitted. drained ½ cups golden raisins 1 medium firm eggplant. diced and crushed.(to 3/4) 1 red bell pepper.(3 oz).Diced Greats CAPONATA Servings: -Source: Diced Greats 2 tablespoons extra-virgin olive oil = (2 turns around the pan) 4 cloves garlic. to the pot and stir caponata well to combine. diced 1 large sweet onion. Cover pot and cook caponata 15 to 20 minutes. diced 1 cubanelle Italian long green pepper. increase heat a bit. add them to the pot. Add oil. chopped ½ cup black kalamata olives. Stir in olives and capers. Salt the diced eggplant and stir into the pot. garlic. chopped Place the cutting board near the stovetop. and celery). until vegetables are tender. Add tomatoes.(32 oz) 1 can crushed tomatoes . 40 . peeled. seeded. deep pot over medium heat. seeded. This recipe yields about 3 quarts. Preheat a big. chopped 2 celery ribs. to taste 1 can diced tomatoes . Once vegetables are in there. and crushed pepper. onion.(14 oz) 1 handful flat-leaf parsley. chopped ½ cup large green olives. chopped ½ teaspoon crushed red pepper flakes . As you chop vegetables (peppers. Stir in parsley and remove pan from heat. pitted.

Pour from pan. Discard pit and peel. Sweet bread. and red chilies. each about 1/4" thick. 172 milligrams 41 . Sprinkle slices with 1 teaspoon lime juice.1 grams saturated fat). Bake in a 300'F. cut 2 lengthwise slices. From 1 half. leaving halves intact.8 grams protein. Per serving: 157 calories. sugar. Cool on racks. Dice remaining avacado and mix with remaining lime juice. wrap airtight and store at room temperature up to a day. set aside.flaked. each about 1/4" thick.sweetened. Sprinkle with coconut.Hawaiian or Portugese 2 tablespoons Coconut. Cut avacado in half lengthwise. In a 7-8" frying pan. turn slices over halfway through baking. about 10 minutes. stir coconut over medium-high heat until golden brown. about 3 minutes. set fruit aside. 2. oven until lightly browned. 21 grams carbohydrates. Discard seeds and peel. and reserved papaya slices next to avacado mixture. arrange avacado mixture and diced papaya side by side in separate mounds. If made ahead. From 1 half. Serve with toasted bread. Cut papaya in half lengthwise. Dice remaining papaya. leaving halves intact. On a platter. (1. dried 1 sm Firm-ripe papaya 1 lg Firm-ripe avacado 2 tablespoons Lime juice 1 teaspoon Sugar ¼ teaspoon Crushed dried redhot chilies Cut bread into 1/4" thick slices. then cut diagonally into triangles. 7. set aside.Chapter 1: A-M CARIBBEAN GUACAMOLE 8 servings Source: Diced Greats ½ lb. Fan reserved avacado slices next to diced papaya. cut 2 lengthwise slices. Arrange in a single layer in a 10x15" pan.3 grams fat.

vinegar. When onions are translucent. diced 1 carrots. carrot and celery. add enough water to cover.Diced Greats sodium. white 2 tablespoons vinegar. Add mushrooms. apple 1 tablespoon peel. then the wine. diced Bake and debone duck. sliced 1 medium onions. red. save crispy skin for pie crust. grated 2 tablespoons triple sec --vegetables--1 cup broccoli florets 1 leeks. orange. ground 1 cup celery. bay leaf. diced 1 bay leaves 1 teaspoon sage 1 cup wine. clarified 3 medium mushrooms. reduce liquid to one cup. balsamic salt pepper. sliced thinly 1 teaspoon ginger. black -sauce--2 tablespoons butter 2 tablespoons flour 1 cup juice. onion. While Duck is roasting. diced ½ cup bell peppers. 42 . Simmer for 30 minutes. make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. diced 1 celery stalk. milligrams cholesterol. DUCK AND COVER 6 servings Source: Diced Greats oranges lemons 2 pie crusts 1 duck --stock--giblets from duck ¼ cup butter. sage and salt and pepper to taste. then remove neck and bay leaf.

Taste for salt and 43 .Chapter 1: A-M Make a roux with flour and butter. When sauce is medium thick. hot. quatre spices. remove from heat. Line 9" deep dish pie pan with bottom crust. Put speck. and cook in a preheated 250'C oven for 20 minutes. liver. pour oil over. Triple Sec and the apple juice. Add the giblet stock. Add meat. salt. peppers and ginger. then cover pie and seal and crimp edges. grated orange peel. wintertime or rainy day entree. Pour into a bowl and add the diced duck breast meat. Bake at 425℉ for 35-40 minutes or until crust browns. pepper. Cool. cream. DUCK LIVER TERRINE 6 servings Source: Diced Greats breast from a 1. broccoli. garnish: 2 cups sultana grapes in small 1 to 4 grapes 1 tablespoon sugar 1 tablespoon butter 1 tablespoon armagnac Place duck breast in roasting tin. stirring constantly to keep sauce smooth. leeks. duck 1 tablespoon vegetable oil 90 g speck 325 g duck livers 2 teaspoons salt ¼ teaspoon pepper 1 pn quatre spices 250 45% butterfat cream 4 egg yolks 2 ½ tablespoons armagnac. This is a nice. egg yolks and armagnac into a liquidiser and blend until smooth. stirring constantly until flour is a medium brown.5 kg. remove skin and dice the breast meat. Roll pieces of reserved crispy duck skin into top crust. diced celery. and pour sauce over all.

add fresh cilantro. combine canned soup with 1 cup of water. chopped 2 tablespoons fresh lime juice 2 tablespoons salsa verde 2 servings white corn tortilla. chop. chips fresh cilantro. Serve with hot toast. Flame with armagnac and serve warm. Allow to cool. 44 . freshly ground pepper and garnish with warm bunches of grapes. and add to soup. Nice with tonic and lime. ZAP on HI for 3 to 4 minutes. Flavor with lime juice and add chili salsa. Serve with the other serving of chips for dripping into soup. To make garnish: melt sugar and butter in a frying pan. Pour into bowls and top with the jack cheese. EASY CHICKEN SOPA (MICROWAVE) 2 servings Source: Diced Greats 1 can southwest-style chicken vegetable soup -8 ounces water ½ cup roasted chicken. Pour mixture into an earthenware terrine. This terrine is wonderful served with a chilled sauternes. If you have it. chopped 1 ounce shredded Monterey jack cheese. Crunch (with a light hand) 1 serving of tortilla chips and stir into soup.Diced Greats pepper. Cut the meat off of a left-over chicken leg. Terrine should be 5 cm thick. then place in refrigerator for 24 hours before serving with a spoon straight from the dish. turning once. and cook in a bain-marie for 30 minutes in a pre-heated 250'C oven. garnish In a microwave-casserole. cover well. Add grapes and toss quickly for a few seconds.

to taste In a bowl. mash the eggs with a fork to a slightly-chunky consistency. Tabasco sauce. pimento or black or green olives. Add the seasoned salt to taste. Add the mayonnaise and mustard and mix well with the fork. taco sauce. ENCHILADAS FRESCOS 6 servings Source: Diced Greats 6 ancho chiles. wiped clean. 45 . red pepper paste (if not made with sesame).Chapter 1: A-M Pepper sources -canned. salsa. Makes 3 sandwiches. stemmed and seeded 2 cups water ½ cup white vinegar 4 garlic cloves. diced 1 tablespoon dried oregano ¼ teaspoon ground cumin 1 cup vegetable oil 12 large corn tortillas. jalapeno jelly. about 1/4 teaspoon and mix well. Anaheim peppers. onions. diced. thinly sliced 1 ½ red onions. red-pepper flakes. Variations: add diced celery. EGG SALAD SANDWICHES 4 servings Source: Diced Greats 6 medium eggs. hard boiled 2 tablespoons mayonnaise 1 teaspoon mustard seasoned salt.

to the hot pan and saute 10 seconds on each side. remove from the heat and let soak 20 minutes to soften. One at a time. one at a time. The salsa may be made a day or 2 ahead and then refrigerated. Place the garlic. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Arrange the enchiladas on a baking tray. Sprinkle with the reserved cheese and serve. Toast. and bake 3 to 5 minutes or until heated through. Divide the remaining diced onion evenly and sprinkle over the cheese. With a spatula. Preheat the oven to 350℉. Remove from the heat. 3 to 5 minutes. Lay all of the tortillas out on a counter. grated For the Ancho chile salsa.Diced Greats 6 ounces panela cheese. Roll up each tortilla to form a tube. seam side down. place the chiles in a dry frying pan over moderate heat. Pour the vegetable oil into a large skillet and heat over medium heat. 46 . the oregano and cumin in a blender or food processor. transfer the warm enchiladas to a serving platter. half the diced onion. Reserve 1/4 cup of the grated cheese. passing the extra salsa at the table. Bring the water and vinegar to a boil in a medium saucepan. Add the chiles. Blend until smooth. Transfer the tortillas. Place about a spoonful of Ancho chile salsa over each enchilada. Drain on a rack. turning frequently. until the skin blisters and darkens very slightly. dip the tortillas in the chile salsa and shake off any excess. Add the chiles and soaking liquid.

then add to the skillet with the chicken and veal. chopped ½ stewing chicken. potatoes 1 medium leek 5 ounces carrots 4 ounces green cabbage 4 ounces dried great northern. threads 3 tablespoons olive oil 4 ounces salt pork 4 ounces onions. veal. Remove the bones from the broth and discard. ESCUDELLA DE PAGES (COUNTRY STEW) 6 servings Source: Diced Greats 2 ½ qt water 4 veal bones 1 ham bone salt 1 generous pinch of saffron. When the onions begin to brown. bite-sized ½ lb. Blanch the salt pork to remove the excess salt. medium or large Make a good broth with the water. Peel the potatoes. Empty the contents of the skillet into the broth. add the diced salt pork and chopped onions. Cook for 47 . veal and ham bones. bite-sized pieces ½ lb. rice and pasta. leek and carrots. When nearly done. cooked 4 ounces rice 3 ounces pasta.Chapter 1: A-M This recipe yields 6 appetizer servings or 4 entree servings. then add the beans. Chop the cabbage finely and add to the skillet. Give it all a good stir. Heat the oil in a large skillet. peeled. simmering slowly. add salt to taste and the saffron. add the pieces of chicken and veal and allow to cook slowly. then dice. chop them fairly finely.

In a food processor. jicama. EXTRA-EASY APPLE STREUSEL 8 servings Source: Diced Greats 48 . Adjust the seasoning. combine the tomatoes. onions. Makes about 4 cups. until the rice and pasta are done. then serve very hot. Refrigerate for at least 30 minutes before serving. and salt and process until fairly smooth. Chop the tomatoes. lime juice. The salsa can be prepared up to 1 day in advance. cilantro and mint.Diced Greats about 10 . EVIL JUNGLE PRINCE SALSA 4 servings Source: Diced Greats 3 large ripe tomatoes ⅓ cup finely chopped white onions ¼ cup fresh orange juice 1 Or 2 fresh habanero chilies stemmed. Gently squeeze out and discard the seeds and juice. orange juice.15 minutes. Transfer the puree to a bowl and stir in the diced cucumber. radish. habaneros. coarsely chopped 1 tablespoon fresh lime juice 1 ½ teaspoons salt ⅔ cups finely diced seedless cucumber ⅔ cups finely diced red radish ⅔ cups finely diced jicama root ⅓ cup finely chopped cilantro 3 tablespoons finely chopped fresh mint Trim and halve the tomatoes.

{120 calories per serving. Or omit confectioners' sugar and simply sprinkle the top of the cooled pie with sugar-free sweetener. Add the cinnamon and the remaining 1 teaspoon diet margarine to the remaining flour mixture and process into crumbs. it will have the consistency of heavy flour). Spoon on the remaining apples. Place on the bottom rack of a preheated 400 oven and bake minutes. Sprinkle half the flour mixture on the bottom of the pie pan. if desired. Spoon half the apples on top of the flour mixture. using the steel blade. sprinkle over the top of the crumbs. if desired. plus 1 tsp divided 20 ounces Unsweetened pieslicd apples undrained 6 tablespoons Granulated sugar substitute divided (see note) pn Lemon or orange peel. until blended. grated (optional) ¼ teaspoon Cinnamon 2 tablespoons Confectioners' sugar (opt. Process until blended to fine crumbs (mixture will not form a batter. Combine biscuit mix with the 3 tablespoons diet margarine in blender or food processor. Remove from oven and allow to cool completely. Sprinkle on 4 tablespoons of the sugar substitute. Sprinkle the crumbs evenly over the apples. just until crumbs are lightly browned (don't overbake or sugar substitute will lose its sweetness).Chapter 1: A-M 1 cup Biscuit mix 3 tablespoons Diet margarine. Sprinkle on the grated peel. Spray a 9-inch glass pie pan with cooking spray. including any juice in the can.) (NOTE: Use the type of sugar substitute than can be used spoon-forspoon in place of sugar--examples: Sprinkle Sweet or Sugar Twin-not concentrated artificial sweeteners such as those found in singleserving packets. 10 additional with confectioners' sugar} 49 . Stir remaining 2 tablespoons of granulated sugar substitute with confectioners' sugar.

thinly sliced 1 medium carrot. small white non-oily fish such as red snapper or bass 1 pinch cayenne pepper 18 slices French baguette.Diced Greats WITH FRUCTOSE: If you prefer. sliced 1 medium fennel bulb 1 small bay leaf 2 segments from a star anise 1 teaspoon fennel seeds 2 teaspoons saffron threads 1 piece orange peel. If other fruits are used. cloves smashed. diced pears. {150 calories per serving} WITH OTHER CANNED FRUITS: Three cups canned unsweetened sliced peaches. FISH SOUP 6 servings Source: Diced Greats 2 tablespoons extra-virgin olive oil 2 large garlic heads. diced Fine sea salt Freshly-ground white pepper ½ cup dry white wine 5 cups Fish Fumet. Substitute 1 teaspoon lemon juice for the lemon peel. fruit cocktail. granulated fructose (also known as fruit sugar). peeled. peeled 2 celery stalks. or other juicepacked fruits be substitute for the apples. peeled 1 ½ cups finely-grated Gruyere cheese 50 . drain them and reserve 1/2 cup of the juice to pour over the fruit before adding the final topping of crumbs. pineapple tidbits. 1/2" thick ½ clove garlic. 1 1/2" square 5 sprigs fresh flat-leaf parsley 1 cup best-quality tomato paste 2 large tomatoes. be used instead of sugar-free sweetener. and peeled 1 medium onion. (see recipe) 9 lbs.

Sprinkle the baguette and soup generously with cheese. whisking frequently to prevent the bottom from scalding. Return the soup to the cleaned stockpot. stirring often. orange peel. and stir with a wooden spoon. In a large. carrot. FRIED POLENTA WITH SIMMERED BEEF SAUCE 6 servings Source: Diced Greats 51 . saffron threads. star anise. Reduce heat to low. Clean and debone fish. and serve. fennel. Add the garlic. Thinly slice fennel crosswise. wide stockpot set over medium heat. and white pepper to taste. Add the fish fumet.Chapter 1: A-M Halve onion lengthwise and thinly slice. and pass the soup through. and rub each one with the garlic clove. Distribute the soup evenly into six bowls. fennel seeds. celery. the bread should float directly in the soup. and 1/2 teaspoon salt. Toast the baguette slices. Add fish. parsley sprigs. bay leaf. diced tomatoes. salt. until the vegetables are soft and begin to caramelize. about 1 1/2 minutes. about 20 minutes more. Serves 6. Place a baguette slice in each bowl of soup. scraping up any bits from the bottom of the pot. about 15 minutes. simmer for 20 minutes more. remove heads and cut each fish across into 4 or 5 pieces (leaving about 6 pounds fish). and simmer about 20 minutes. Transfer the soup to a food mill fitted with a fine disk placed over a large bowl. and simmer until almost all the wine evaporates. pressing on the fish often with the back of a wooden spoon to break up the flesh. add olive oil. Cook. tomato paste. Add the wine. bring the soup to a boil. Over high heat. onion. Continue to simmer until fish is in very small pieces. Season with cayenne pepper.

To serve Place slices of fried polenta on heated plates and ladle some of the meat sauce over them. finely chopped ½ cup parsley. Add the Marsala. scraped and finely chopped 1 stalk celery. or red wine 1 ⅓ cups strong beef stock. Serve hot. mushrooms. rosemary. Cover tightly and place in a 275℉ oven for about 4 to 5 hours. but not brown. very slowly. Add the diced meat to the pan and stir until it has lost all pinkness. The meat should be broken down and the sauce very thick. celery. or polenta 3 tablespoons butter. garlic. stirring frequently until the vegetables are soft. You should be able to see the individual grains of the meal or you're pouring too fast. melt the butter and add the onion. carrot. A slow pour prevents the mixture from being lumpy.Diced Greats 1 recipe simmered beef sauce 1 recipe fried polenta freshly grated parmesan cheese ***SIMMERED BEEF SAUCE*** 3 tablespoons butter 1 onion. The polenta is done when it pulls away from the pan. Pour in the corn meal very. salt. diced (not ground) ½ cup dry marsala wine. Simmer gently. Simmer several minutes. Sprinkle with grated cheese and pass extra cheese at the table. parsley. finely chopped 1 carrot. lean beef. (round or chuck). boiling salt and black pepper to taste grated rind from 1/2 lemon In the bottom of a small Dutch oven. Pepper. peeled and finely chopped ½ lb. and mushrooms. heavy kettle. stirring constantly. and lemon rind and bring the sauce to a good simmer. minced ⅛ teaspoon crushed dried rosemary 2 cloves garlic. boiling stock. stirring almost continually for around 30 minutes. cleaned and chopped 1 lb. to 4 Bring the water and salt to a boil in a large. 52 . Basic Polenta 6 1/2 cups water 1 teaspoon salt 2 cups coarse-ground yellow corn meal.

Chapter 1: A-M (CAUTION: I wear long mits while stirring.the mixture tends to bubble and SPLAT you with hot stuff. One thing I do. to taste For one serving choose an appropriate dish. Fresh pasta need not be cooked before assembly.. Who wants to stand there stirring for 30 minutes??) Fried Polenta 1 recipe Basic Polenta (above) Pour the hot cooked polenta into a buttered loaf pan and cool. then I turn way down. GARDEN LASAGNA 4 servings Source: Diced Greats 4 ounces fresh whole wheat lasagna sheets 3 ⅛ ounces gardenburger. until crisp and lightly brown. Serve hot with more butter and grated cheese. Turn out onto a board and cut with a taughtly stretched string into 1/2 inch (12 mm) slices. diced ¼ cup onion. Baking will provide all the heat/liquid necessary. minced 2 tablespoons parmesan cheese. pan or oval crock. washed. Spray serving utensil with non-stick olive oil spray. 53 .. is only cook and stir for maybe 10 minutes. pansauted and diced into 1/4-inch pieces ¼ cup fresh tomato. Brush slices lightly with butter. blanched and squeezed dry ¼ cup low fat ricotta cheese ¼ cup low fat mozzarella cheese 1 cup fresh tomato sauce 1 teaspoon garlic. finely chopped ½ bunch spinach. cover and let it steam itself. Fry in Sizzling butter for several minutes on each side.. for topping salt and pepper.

and peppercorns to boiling. Shelled cooked tiny shrimp Salt -CILANTRO DRESSING. remove coarse outer artichoke leaves. covered. flaring leaves slightly. cut off top third of each. with a spoon. and mozzarella cheese.T Olive oil 1/4 c White wine vinegar Garlic clove. use warm or chilled. diced tomato and half of the diced Gardenburger.minced/pressed T Minced green onion T Minced celery sm Firm-ripe tomato. Add another pasta sheet.finely -chopped sm Avacado.peeled/pitted/diced T Minced fresh cilantro In a 4-5 quart pan. until bottoms are tender when pierced. bring 2 quarts water. and trim off remaining thorny leaf tips. Meanwhile. of tomato sauce. dress with remaining tomato sauce (be sure to cover any "dry" spots on the top layer of pasta). Bake or microwave until well-heated (180F internal temp. thorn-tipped center leaves. scoop out fuzzy centers. the remaining onion. 25-30 minutes. tomatoes. dress with a few tablespoons of tomato sauce. vinegar. ricotta and Gardenburger. Pull out tiny. all the chopped spinach. Set artichokes upright on plates. Top with final pasta sheet. Add garlic. Top with a pasta sheet. Drain. Dress with a few Tbs. 54 . some onion. GAZPACHO SHRIMP AND ARTICHOKE SALAD 4 servings Source: Diced Greats 2 tablespoons Vinegar 1 teaspoon Black peppercorns 4 md Artichokes.rinsed 1 lb. trim stems even with bases. Dress with a few tablespoons of tomato sauce.). add half the ricotta cheese. Sprinkle with parmesan cheese.Diced Greats Begin with a pasta layer. Boil artichokes gently.

GERMAN HOT POTATO SALAD 8 servings Source: Diced Greats 6 slices bacon 2 tablespoons cornstarch ¼ cup water 1 cup onion. Dissolve cornstarch in water. 18 grams carbohydrates. or until onions are translucent. Saute onion and celery in the reserved bacon fat over medium heat for about 5 minutes. drain on paper towels. 55 .Chapter 1: A-M Mix shrimp with dressing. chopped ¾ cups celery. 382 milligrams sodium. Fry bacon in a large skillet until crisp. *** CILANTRO DRESSING *** Mix all ingredients. diced 2 teaspoons salt 1 teaspoon granulated sugar ⅛ teaspoon black pepper. diced and still hot. spoon equally into artichokes. 16 grams fat. reserving the bacon fat. 221 milligrams cholesterol. cooked. 29 grams protein. Remove the bacon. peeled. Season with salt. (2. freshly ground ½ cup cider vinegar 6 cups red-skinned potatoes 6 large pimento-stuffed green Potatoes should be firm.4 grams saturated). then crumble. Per serving: 316 calories.

Serve hot. Add egg mixture to corn meal mixture.Diced Greats Add salt. 56 . and onion. turning once. stir just till moistened. In another bowl. sugar. buttermilk or sour milk. stir together egg. combine corn meal. sugar. HUSH PUPPIES 1 servings Source: Diced Greats 1 Egg. baking powder. snipped parsley to egg mixture. Drop batter by tablespoons into deep hot fat (375). Makes 14 to 18 hush puppies. Add 1/8 t. sliced 1 cup Corn meal ¼ cup Flour 2 teaspoons Sugar ¾ teaspoons Baking powder ¼ teaspoon Baking soda ¼ teaspoon -Salt Oil for deep frying In a bowl. garlic powder to corn meal mixture. pepper and dissolved cornstarch to the skillet. beaten ½ cup Buttermilk or sour milk ¼ cup Green onion. salt. except add 2 T. Add the hot potatoes and crumbled bacon. stirring gently. and 1/4 t. Fry about 1 minute or till golden. Next. add vinegar and bring to a boil over medium heat for 3 minutes. diced pimiento and 2 T. Variation: Confetti Hush Puppies Prepare as above. baking soda. Drain on paper towels. flour. garnished with the sliced stuffed olives.

olives and half of mozzarella cheese into a mixture and place on top of meat mixture. mushrooms. or until done. diced tomatoes with green chilies.Chapter 1: A-M ITALIAN STUFFED MEATLOAF 30 servings Source: Diced Greats 10 lbs. Put half of mixture into greased roasting pan. horseradish. eggs. diced 1 cup Parmesan cheese. dill. Ground turkey or chicken 10 lbs. garlic pepper. Place other half of reserved meat mixture on top of stuffing-filled bottom and seal edges. Combine zucchini squash. tarragon. Ground lean beef 6 tablespoons Worcestershire sauce 5 tablespoons Prepared horseradish 3 package StoveTop stuffing mix 1 cn Tomato sauce. stuffing mixes. Add extra mozzarella cheese and sliced olives to top of loaf before serving! 57 .5 oz 6 teaspoons Dried dill 2 teaspoons Dried tarragon 6 teaspoons Dried basil 5 teaspoons Dried oregano 6 Eggs. 29 oz 1 cn Diced tomatoes & green chili 2 cn Spaghetti sauce. Worcestershire sauce. slightly beaten 3 Onions. 1 can spaghetti sauce. Add remainder of shredded mozzarella cheese and second can of spaghetti sauce to top and bake in 350℉ oven for about 1 1/2 hour. chopped onions. 26. basil. parmesan cheese. oregano. and tomato sauce. grated 4 teaspoons Garlic pepper 6 cups Shredded mozzarella cheese 1 Diced zucchini squash 1 cn Pitted olives 2 cn Mushrooms Mix ground meat.

with the fat and ski ½ cup pitted prunes. Cook on high for 1 1/2 hours. vegetables. and turmeric at the bottom of a large (about 4 litre or 4 quart) slow cooker or crock pot. then onion and cheese. diced ¼ cup lemon juice 2 teaspoons turmeric lots of mixed diced. Then fill with cold water until the vegetables are covered.Diced Greats JALAPENO-CHEESE DIP . mix in bowl with Mayonnaise. processed cheese. pickled carrots can be substituted for Jalapenos. When well blended. chicken or turkey parts. cut in 1-inch cubes. Then cook on low for about 8 hours. Use blender to liquefy jalapenos. 58 . Dip increases in jalapeno strength with age. KHORESH-E MORGH-O ALU (CHICKEN AND PRUNE STEW) 6 servings Source: Diced Greats 2 lbs. Dip will stay for 2 weeks in refrigerator. with the diced vegetables. such as potatoes. (Velveeta) For variety. prunes. and Place the poultry. additional carrots and/or jalapenos can be finely diced and added to the dip. For different effects.TEXAS STYLE 10 servings Source: Diced Greats 1 pint Mayonnaise chips or dippers 5 green pickled jalapenos 1 medium or large onion 1 lb. Fill the pot to no closer than 3 cm (1 inch) of the top.

Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Peel the daikon and cut into long thin strips. turning occasionally." strips and then shred lengthwise into slivers. Cut celery into 1" lengths and shred lengthwise. Variations: Replace the prunes with other dried fruit. Replace the turmeric with 2 teaspoons of cinnamon. KIM CHEE 1 servings Source: Diced Greats 2 heads Chinese cabbage or white cabbage 1 cup salt 1 lb. Daikon 6 spring onions 4 cloves garlic 1 piece fresh ginger root 1 stalk celery 1 hard semi-ripe pear 4 tablespoons ground red pepper 1 tablespoon granulated sugar Remove (do not discard) the outer leaves from the cabbage. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture. and slice the pear and then cut into long strips. mix in the lemon juice and remove the bones. core. Peel and mince garlic and gingerroot. Cut the onions into 1. Peel. Let stand 3 hours. such as apricots or raisins. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting.Chapter 1: A-M Just before serving. 59 .

Take a quarter of the cabbage head. Any remaining mixture should be layered over the cabbage. Set a small weight on top of the cover and let sit for 3 days. navy beans chicken stock 1 lb. to the daikon and onion mixture. Remove the outer leaves from the brine and set aside. crushed 1 tablespoon oregano 1 tablespoon chili powder 6 cloves 3 teaspoons salt 6 large tomatoes. Set it in the bottom of a crock or other container. KLONDIKE BAKED BEANS 8 servings Source: Diced Greats 2 lbs. chopped 60 . After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. thinly sliced bacon 2 bay leaves. Repeat this procedure with the remaining three quarters. lean unsliced bacon. crushed 6 stalks celery.Diced Greats The cabbage will have produced a brine after sitting. This is a strong recipe and if it is still not hot enough. diced red peppers with seeds can be added. cubed ½ lb. Keep it in a cool (60F) place. chopped 1 can tomato paste 3 large onions. Press down. rinse it under running water then pack the daikon and onion mixture between the leaves. chopped 1 bunch parsley 2 cloves garlic. Place the outer leaves in a layer on top of the cabbage and cover the crock. but do so at your own risk! Enjoy. The longer it sits the stronger it gets! It can be stored for a month prior to opening.

chili powder. oregano. After 5 hours again check liquid and cover the top of the beans with the sliced bacon. cloves and salt. chopped onions. When done I will remove the meat and add the meat back to the beans. Broil for l5 minutes to crisp the bacon. see note Soak the navy beans overnight in cold water. parsley. diced 2 cups molasses 1 cup sherry ham hocks. Drain and reserve liquid Place the beans in a bean pot or earthenware casserole. Cover and continue cooking for 45 minutes. Take a few cups of the reserved bead liquid and bring to a simmer. Put the lid on and bake for 6 hours at 250℉. tomato paste. 61 . Simmer for approx 1 1/2 hours or until the skin breaks on a bean when you blow on it. Pour over the beans in the bean pot. Add the tomatoes. garlic. simmer with the bay leaves. Drain beans add chicken stock (enough to cover beans by 2 inches). add the cubed bacon. * Note: I will sometimes add a couple of smoked ham hocks to the recipe during the first step. if add some of the remaining bean liquid. Heat. diced onions. celery. When the mixture is hot add the molasses and reheat.Chapter 1: A-M 3 large onions. Remove the lid and place under the broiler. Check after 3 hours to see if there is enough liquid.

to taste 62 . Reduce heat. transfer to large bowl. ground pork 1 small yellow onion. diced carrots. Cool. peeled diced 1 bay leaf 1 16 oz can garbanzo beans. Mix all remaining ingredients into lentils. Bring to boil. chopped 5 green onions.Diced Greats LENTIL. about 25 minutes. Drain. Season to taste with salt and pepper. cover and simmer until lentils are just tender.. diced 3 green onions. and bay leaf in heavy medium saucepan. rinsed. halved 1 cup fresh parsley. diced 1 can sliced diced water chestnuts . Cover and refrigerate.. GARBANZO BEAN AND TOMATO SALAD 4 servings Source: Diced Greats 2 ½ cups water 1 cup lentils 2 large carrots.(8 oz) 1 egg Salt or soy sauce. lentils. LUMPIA SHANGHAI 18 servings Source: Diced Greats 1 lb. plus. 1 teaspoon fresh lemon juice Combine 2-1/2 cups water. Can be prepared 4 hours ahead. chopped 4 ½ tablespoons olive oil 2 tablespoons fresh lemon juice. drained ½ basket cherry tomatoes.

Chapter 1: A-M 1 package lumpia wrappers (16 oz) = (available at Philippine markets) Oil. which comes in jars labeled "banana sauce. Starting with 1 wrapper. 63 . Chill until ready to serve dessert. about 8 to 10 minutes. Each lumpia: 166 calories. 38 mg sodium. Repeat with the remaining wrappers until all the filling has been used up. until golden brown." This recipe yields 18 lumpia. Season with a little salt or soy sauce. Serve this with Philippine ketchup. about 1 inch from the edges. in batches if necessary. 8 grams fat. green onions. then fold in the sides and finish rolling. 0. Start rolling the wrapper up from the short end. 32 mg cholesterol. diced water chestnuts and egg in a bowl. place about 2 tablespoons of the pork filling down the center of the wrapper in a "log" shape. then cut into chunks 1 pint mango sorbet Combine nuts in syrup and diced pineapple. for deep frying Combine the pork. 9 grams protein. yellow onion. LYCHEE NUTS AND PINEAPPLE CHUNKS WITH MANGO SORBET 4 servings Source: Diced Greats 1 can lychee nuts in syrup (16 oz) 1 ripe pineapple.50 gram fiber. 2 grams saturated fat. 18 grams carbohydrates. cored. peeled. Heat 1 inch of oil in a deep skillet over medium-low heat and fry the egg rolls.

then add diced boiled eggs. Drain for 5 minutes. Description: Try this tempting Macaroni salad recipe to spice up your meals! 64 . drain and rinse under cold water. folding gently into salad. This recipe yields 4 servings. When noodles are tender. Add all ingredients except eggs. MACARONI SALAD 3 servings Source: Diced Greats 1 sm pkg elbow macaroni 3 boiled eggs 1 small diced onion 2 tablespoons sweet pickle relish 1 small can pimentos ½ teaspoon celery seed 3 tablespoons salad dressing 1 teaspoon salt 2 teaspoons sugar Cook macaroni in salt water. Mix thoroughly.Diced Greats Top dishes of pineapple and nuts with scoops of mango sorbet.

Then add the chopped nuts. the mixed herbs and spices. diced 2 teaspoons herbs. Lay the leaf flat on a working surface and spoon the filling onto the edge of the leaf. Meanwhile mix the cup of whole wheat bread crumbs with two tablespoons grated onion. Drain and cool in a colander. With a sharp knife. Let stand for five minutes to soften the bread crumbs. mixed salt and pepper to taste for deep frying:3 ounces flour 8 tablespoons water ½ cup dry bread crumbs oil for deep frying Blanch whole cabbage leaves two at a time in enough boiling salted water to cover for about five minutes.Chapter 2: N-Z Chapter 2 N-Z NUT-STUFFED CABBAGE ROLLS 4 servings Source: Diced Greats 12 large cabbage leaves 1 cup bread crumbs. Coat the edge evenly. cut out the hard stem from each cabbage leaf. grated ½ cup boiling water 1 cup hazelnuts or pecans ½ cup celery. take two leaves and arrange 65 . the diced celery. If the cabbage leaves are small in size. whole wheat 2 tablespoons onion. and add one-half cup of boiling water. then roll it up tightly.

prepared to 1 package directions 66 . to taste Freshly-ground black pepper. and diced 3 tablespoons unsalted butter 4 celery ribs from heart of bunch. diced 1 large onion. in puree 3 tablespoons chopped fresh thyme leaves 8 scallions.(14 oz). diced 1 lb. ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE 8 servings Source: Diced Greats 2 tablespoons extra-virgin olive oil 1 lb. Serve garnished with sprigs of parsley or mint. combine the flour with 8 teaspoons of warm water.(to 1/4 cup) = (for mild to moderate heat) ¼ cup all-purpose flour 1 quart chicken stock or broth 3 cups chopped fresh or defrosted frozen okra 1 can crushed tomatoes . In a bowl. seeded. diced = (or double the amount of white meat) Coarse salt. Beat them together until they form a thickish batter. line the leading edge with the filling and roll it up. andouille sausage. peeled. chopped 2 fresh or dried bay leaves 2 tablespoons hot cayenne pepper sauce . thinly sliced on an angle 2 ½ cups white enriched rice. casings removed. boneless skinless chicken thighs. then coat them with breadcrumbs and deep fry.(28 oz) 1 can diced tomatoes . chopped 2 green bell peppers. to taste 2 teaspoons poultry seasoning 1 ½ lbs.Diced Greats them so that one edge overlaps the other. chicken breast tenders. Dip the cabbage rolls in the batter.

Season with salt and pepper and a sprinkle of poultry seasoning. Add okra. Add half the andouille to the pan and cook another 1 to 2 minutes. 1 turn of the pan. Bring back up to a bubble. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Add 1 tablespoon oil. Cook 3 to 5 minutes to begin to soften veggies. Enjoy! This recipe yields 8 to 10 servings. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Slowly stir in the broth and bring liquid up to a boil. reduce to simmer. peppers.Chapter 2: N-Z Preheat a large heavy bottomed pot over medium-high heat. add chopped celery. remembering to season the diced chicken as you go. Chop your veggies while it's working. chicken and sausage to the boiling broth. pepper and hot sauce. beaten 1 tablespoon sugar 1 ds salt. (not in sodium estimate 3 tablespoons quick-cooking tapioca 67 . Return pan to heat and add butter. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage. and 1 pound of the diced chicken. Brown on all sides. Season with salt. Add flour and cook for 2 minutes. When the butter melts. about 2 or 3 minutes. ORANGE TAPIOCA 6 servings Source: Diced Greats 1 ½ cups skim milk 1 egg. then stir in your tomatoes and half of your fresh thyme. onion and bay.

and sour cream. crushed 1 tablespoon finely shredded orange peel 1 large egg 1 large egg yolk ½ cup sour cream ¼ teaspoon baking soda ¾ teaspoon baking powder 1 cup all-purpose flour ½ cup diced dried apricots 1. stirring constantly. 3. ORANGE-APRICOT SWEET BREAD 1 servings Source: Diced Greats ½ cup butter or margarine ⅔ cup sugar ½ teaspoon cardamom seed. stirring until mixture boils. baking powder. and diced apricots. stirring occasionally. Add to butter mixture and stir until evenly blended. Beat to mix well. egg. Stir together soda. egg. Add orange peel. sugar. Mix in vanilla and diced oranges. stirring constantly. egg yolk. 2. Remove from heat.to 6-cup baking pan or paper baking 68 . 1 cup flour. 2/3 cup sugar. Add orange juice slowly. Let cool. and cardamom with a mixer until fluffy. until mixture boils. Chill before serving. Return to heat. salt and tapioca in saucepan. beat 1/2 cup butter. Butter and flour-dust a 5. Cook on medium heat. In a bowl. Remove from heat.Diced Greats ½ cup orange juice ½ teaspoon vanilla ½ cup diced fresh orange or peach Combine milk.

35 to 40 minutes for the whole loaf. square or round cake pan). 4. diced 1 stalk celery. wide. unwrap bread (but leave it in its paper mold) and put in a 350° oven for 5 to 7 minutes. package bread airtight when cool. or 8-in.by 81/2 -in. inverted from pan. Makes: A 4 1/2. If using smaller molds.by 8 1/2-inch loaf. into 1-inch chunks 2 boneless. Notes: If making ahead. shelled and 1 14 oz can baby clams 2 small fill turbot. deep. Scrape batter into pan and spread level. 6 to 8 servings PAELLA 4 servings Source: Diced Greats 2 cups basmati rice 3 cups water or chicken stock butter 1 medium carrot. 7 in. wide. diced 1 large onion 8 ounces shrimp. and just begins to pull from pan sides. 7. Serve warm or cool.) 5.Chapter 2: N-Z mold (5 in. then turned top side up. fill no more than 1/3 full. trimmed. (You'll have about 11/2 cups batter. 21/2 in. Bake on rack slightly below center in a 350° oven until bread springs back when lightly pressed in center. Let cool on a rack. Sprinkle batter evenly (in one or more pans) with 1 tablespoon sugar. cut into 69 . 3 in. red OR trout cut. loaf pan. skinned breasts. 41/2. sole. 6. To reheat. deep. Hold at room temperature up to 5 days. freeze to store longer. less for smaller portions.

In a saute pan. put the rice and water or stock. fish fillets. halved salt and pepper. Stir in the lemon juice. Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. cover and return to the oven until the mussels open and the rice. to taste chopped parsley 1 large lemon. artichoke hearts. Garnish with parsley and lemon wedges. cut in 8 wedges In a large. melt the butter and sauted the diced carrot. cut in 1/2-inch 4 cloves garlic. Cover and bake in a 350℉ to 400℉ oven until almost all the water is absorbed. flat pan. 70 . deep. not mushy. minced ¼ cup lemon juice 2 tablespoons saffron 2 ounces madeira wine or sweet sherry 32 mussels 2 tomatoes. the shrimps. saffron and Madeira and arrange from the mussels around the outside edge of the pan. clams. cut into chunks 1 14 oz can artichoke. Sprinkle the surface with the diced tomato and halved black olives. Remove the rice pan from the oven. celery and onion until the vegetables are soft and the onions are translucent. rinsed quartered 1 medium red pepper. sausages. red pepper strips and garlic. The rice should be dry. chicken.Diced Greats chunks ½ chorizo sausage. drained. diced 16 black olives pitted and. hearts. Mix in the sauted vegetable. Remove from the heat and set aside. fish and chicken are cooked through.

(to taste) salt and pepper. Add tomato sauce.) Bring to a boil. chopped 1 15 oz can tomato sauce 1 lb. (The garlic can be sauted with the spices but this will give a more bitter taste. Add fresh tomatoes or can of diced tomatoes. chopped or sliced 3 cloves garlic.Chapter 2: N-Z PAKISTAN CHICKEN CURRY 8 servings Source: Diced Greats 8 pieces chicken. (to taste) vegetable or canola oil chicken bouillon cube.14 1/2 oz can. Remove lid and continue to cook another 40 minutes or until sauce has reduced and somewhat thick. with or without skin 1 large onion. Add the curry mix. and bay leaf. (optional) Sauté onions in oil until translucent. fresh tomatoes. and garlic. diced) 1 bay leaf 3 tablespoons curry powder mix 1 can water. (or 1. water. PAN-ROASTED SQUAB WITH SALSIFY 4 servings Source: Diced Greats 4 squab or Cornish game hens 1 large carrot. until spices are mixed. Less bony sections to eat around. (from tomato sauce) cayenne. diced 71 . NOTES : I like to use chicken thighs and legs. Add chicken and cook for 3 to 5 minutes more. Serve over rice. reduce heat and simmer (covered) for approximately 40 minutes. Stir for about 30 seconds.

) Peel salsify. Raise heat and boil wine until almost completely evaporated. bing cherries. Place carcasses and wing tips in a roasting pan and cook in the oven until well browned. This will take an hour or more. Cut off wing tips. celery and onion to the pan and continue to roast until vegetables are soft. Add diced carrot. pits removed 1 cup red wine salt and pepper ½ lb. Slice salsify crosswise into thin rounds and dry on paper towels. (Recipe may be done ahead to this point. Add cherries and cover with red wine. placing peeled stalks in water with 2 tablespoons lemon juice or white vinegar. reduced-salt broth ¼ teaspoon dried thyme 3 large shallots. Return squab and sauce to room temperature before continuing. diced ¼ lb. Lower heat to 375℉ and simmer stock for 2 to 3 hours. cook shallots in 1 tablespoon butter until softened. In a saucepan. Add 72 . Melt 2 tablespoons butter in a large sauce pan. Let sauce cool. pour the stock into a saucepan and boil atop the stove until reduced to 4 cups.Diced Greats 2 ribs celery. There should be about 4 cups of strained stock. Add strained squab stock and cook at a brisk simmer until reduced to sauce consistency. Cover breast and leg pieces and refrigerate. If there is more. about 2 cups. salsify. diced 2 qt chicken stock or. Reserve 3/4 cup of chicken stock and add the remainder to the pan along with the thyme. Cut (or have the butcher cut) legs and breast meat with wings attached from the carcass of each squab. cover surface with plastic wrap and refrigerate. diced 1 medium onion. Strain through a fine sieve. (substitute parsnips 2 tablespoons lemon juice or white vinegar 5 tablespoons unsalted butter 1 tablespoon vegetable oil 3 bunches fresh spinach Heat oven to 450℉. Season to taste with salt and pepper.

cover pan and steam. RAINBOW TROUT AND SCALLOP MOUSSE 4 servings Source: Diced Greats ½ lb. Serve with a sangiovese wine such as Atlas Peak. finely diced 73 . Return oven to 450℉. then remove breast pieces. (If using Cornish game hens. use 2 skillets. (If necessary.) Meanwhile. Keep warm. Place remaining 2 tablespoons butter and 1 tablespoon oil in an oven-proof skillet large enough to hold the squab pieces in a single layer. Remove from oven and let meat rest. divided ½ teaspoon salt ¼ teaspoon ground white pepper 1 teaspoon lemon zest 2 tablespoons freshly chopped dill 1 head boston lettuce 4 butterflied rainbow or red trout. return salsify to the heat. tossing once or twice. Make a bed of spinach and salsify in the center of each plate. bay scallops 3 egg whites ½ cup heavy cream.) Brown pieces on all sides. loosely covered for about 5 minutes. or until medium rare. Pour or spoon cherry sauce around the spinach bed and arrange 2 squab breasts and 2 legs atop sauce on each plate. until spinach is completely wilted. Add 1/2 cup reserved stock and simmer until salsify is tender. cook until completely done. about 8 ounces all bones removed.Chapter 2: N-Z salsify and turn to coat with butter. Season to taste with salt and pepper. Place skillet in the oven and cook legs for 5 minutes. 1 head attached 1 cup dry white wine 2 tablespoons tarragon vinegar 3 shallots. Add spinach and remaining 1/4 cup stock. Add breast meat and cook for 3 to 5 minutes.

Add 2 tablespoons heavy cream. place them on the lettuce lined steamer. Remove from the processor and place in a bowl. Fold the remaining whole scallops into the puree and refrigerate. and lay the trout. for garnish diced tomato. fold this into the scallop mixture. Line the insert with several leaves of clean lettuce and set aside. When the trout have all been filled. Bring some water to a boil in a pot into which a bamboo steamer insert will fit. Gently fold in the lemon zest and the chopped dill and refrigerate once again. cut into chunks salt and white pepper to taste ½ cup freshly diced ripe tomato fresh dill weed. This can be smoothed over to create an even and attractive layer that runs the length of the fish. for accompaniment In the bowl of a food processor. for garnish cooked fresh fettucine. remove the tail and head if desired. being careful not to deflate the whipped cream. put the steamer over the simmering water.Diced Greats 6 tablespoons very cold unsalted butter. Clean the trout of any remaining bones. skin side down and opened.) until soft peaks form. lay a few clean lettuce leaves over the fish and steam gently for 12 to 15 minutes. tossed with butter & poppy seeds. on some waxed paper. the salt and pepper and pulse for 30 seconds. Whip the remaining cream (1/2 cup less 2 T. While the fish is cooking. Fold the other fillet over to enclose the filling but leave an even layer of mousse showing. vinegar and 74 . combine the white wine. combine half of the scallops with the egg whites and pulse to puree until smooth. Fill each trout neatly and equally with trout mousse by laying the mousse on top of one fillet.

swirl the cold butter into the reduced wine. Let it rest in the refrigerator for two hours. to taste STEP ONE: The Dough-Make the pasta dough as per routine with the flour and eggs.Chapter 2: N-Z shallots in a saucepan and rapidly reduce over medium heat to 1/4 cup. The dough has to be solid but not stiff. When the fish are nearly cooked (as indicated by the doneness of the filling). shrimp. peeled 1 dash marjoram 1 dash salt 1 dash black pepper 10 ounces red ripe tomatoes. 75 . RAVIOLI DI ZUCCHINE E GAMBERI 6 servings Source: Diced Greats 7 ounces white flour 4 eggs 2 ¼ lbs. peeled and seeded 1 pinch parsley 2 clove garlic 1 shallots 3 tablespoons olive oil 2 tablespoons orange zest 1 dash marjoram 1 dash salt. Remove from the heat and keep warm. cooked in water and tossed with butter and poppy seeds makes a good accompaniment. season with salt and pepper and add the diced tomatoes. Serve the fish in a pool of tomato butter and garnish with dill and more tomato. zucchini 10 ounces ricotta cheese 2 ¼ lbs. to taste 1 dash black pepper. Fresh fettuccine pasta.

Drain and puree them. add salt and pepper. Garlic & Oregano. Cook for two minutes. fresh or frozen 1 Green beans. add the grated orange peel. Remove them from the olive oil and add the peeled shrimp and diced tomato. sliced 1 Tomatoes* *Tomatoes should be Del Monte freshcut Diced Tomatoes w/ Basil. With the filling for the ravioli. drained 2 Green onions.Diced Greats STEP TWO: Prepare the Filling-Boil the zucchini in the water with salt and the pinch of marjoram. Ground beef or Italian sausage 1 Beef broth 1 Cheese ravioli or tortellini. assemble the ravioli in the size and shape of your preference. STEP FIVE: Cook the ravioli in salted boiling water. chop in small cubes. and remove from the fire. STEP THREE: The RavioliRoll the dough in very thin sheets. Add the ricotta cheese. In the olive oil. Dress the ravioli with tomato sauce and serve. RAVIOLI SOUP 4 servings Source: Diced Greats ¾ lbs. 76 . cook the garlic and the shallot until they become gold-colored. Add the chopped parsley to the sauce. STEP FOUR: To Prepare the Sauce-Peel and seed the tomato.

cook meat. stirring occasionally. crushed 4 cups Brussels sprouts. (about 1 pound) trim ¾ cup red bell pepper. RICE PILAF WITH CHESTNUTS AND BRUSSELS SPROUTS 6 servings Source: Diced Greats 1 tablespoon olive oil 2 tablespoons shallots. chopped OR 2 tablespoons onion. Add chopped shallots and crushed garlic. diced ½ cup dry white wine ½ cup water 2 cups hot cooked long-grain brown rice ¾ cup chestnuts. and simmer 12 minutes or until half of liquid is absorbed. if desired. Add beans and onions. and sauté 3 minutes. and bring mixture to a boil. 77 . Cover. directions. bring to boil. Add tomatoes. chopped 2 garlic cloves. Season with pepper and sprinkle with grated parmesan cheese. Add Brussels sprouts and diced bell pepper. broth and 1 3/4 cups water. about 1 pound in sh ¾ teaspoon ground cumin ½ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 dash ground red pepper Heat the olive oil in a nonstick skillet over medium heat. Reduce heat. and sauté 2 minutes. heat through . reduce heat.Chapter 2: N-Z In 5-qt pot. drain. Stir in wine and water. stir in ravioli and cook according to pkg.

You now have artichoke hearts. Mix in the flour and add the lemon halves. RIGATONI WITH CREAMY ARTICHOKE SAUCE 4 servings Source: Diced Greats 4 medium to large artichokes 1 tablespoon flour 1 lemon. drain. chopped 2 tablespoons butter ¾ cups broth chicken 1 ½ cups whipping cream salt and pepper. The edible bit at the end should remain on the heart. Remove from heat. When softened. which you will cook for the sauce. trim them with a knife: First strip the stem of its tough skin. cut in half ½ medium onion. discard the lemon and let artichokes cool. add the diced artichokes and cook for a few minutes. and cut off the sharp top of the tender inner leaves. to taste Prepare artichokes by bending back the outer leaves until they snap off. trim the base. Cut each heart into quarters and trim the inner choke away. chopped 1 garlic clove.Diced Greats Stir in the rice and remaining ingredients. Lightly saute the onion and garlic in the butter. or other medium tubular pasta freshly grated parmesan. (This may be done up to 3 days ahead. and cook 2 minutes or until thoroughly heated.) Dice artichoke quarters and set aside. rigatoni. Add broth and bring 78 . When all the tough leaves have been snapped off. Bring to a boil. then place the quarters in a saucepan with water to cover. and only the tenderest ones remain. to taste 1 lb. reduce heat and cook a few minutes until artichoke quarters are al dente.

For each serving. remove skin and shred meat (there should be 1 1/4 pounds meat). Add Yogurt-Curry Dressing and toss with chicken. Season with pepper. 5 to 10 pitted and halved Kalamata olives. Salt is unlikely to be needed because both broth and Parmesan are salty. Serves 4 to 6. reduce heat and simmer several minutes until artichokes are quite tender. 1 hour 20 minutes. julienne 2 tablespoons zucchini.Chapter 2: N-Z to a boil. omit cream and add 2 to 3 tablespoons chopped parsley. julienne Season chicken to taste with salt and pepper. julienne 2 tablespoons daikon sprouts. Cook pasta until al dente. (3 1/4 lb) salt pepper yogurt-curry dressing 12 Belgian endive leaves 12 spinach leaves ¼ cup finely diced seeded tomato 4 handfuls mixed baby greens 12 slices papaya ¼ cup shredded coconut. Place shredded chicken in large bowl. ROAST CHICKEN GOES GOURMET 4 servings Source: Diced Greats 1 chicken. Cook down until reduced by about half. along with artichokes. toasted 2 tablespoons carrot. Roast at 375'F. Serve on a thin pasta such as spaghetti. and a teaspoon or 2 of capers to the broth. Drain and toss with sauce. Variation: For a lemony. olive sauce rather than a creamy one. until sauce is thickened. then add a squeeze of lemon. Cool chicken. Sprinkle with Parmesan and serve immediately. Add cream and cook through. arrange 3 Belgian endive leaves and 3 spinach 79 .

1 tablespoon olive oil For the mint-apple couscous: 2 cups couscous 4 cups boiling water 5 ounces green beans. combine the wine. onion. thinly sliced 2 cups frozen peas 4 tablespoons olive oil Finely grated zest and juice of 2 lemons Salt and freshly ground pepper. about 4 lb. Stand 3 papayas upright on 3 sides of chicken. then add 1/2 tablespoon julienne carrot.Diced Greats leaves around edge of large plate like flower petals. to taste 2 red sweet apples. chopped 2 tablespoons firmly packed light brown sugar 2 bay leaves 1 teaspoon peppercorns 1 leg of lamb. bay leaves and peppercorns in a large plastic bag. Sprinkle 1 tablespoon coconut on top. 80 . brown sugar. garlic. roughly chopped 3 garlic cloves. cored and diced 4 tablespoons chopped fresh mint leaves For the garnish: Lemon wedges Fresh mint sprigs To make the marinade. Arrange chicken on top. ROAST LAMB WITH MINT-APPLE COUSCOUS 6 servings Source: Diced Greats For the marinade: 1 cup dry white wine 1 onion. zucchini and daikon sprouts. Place handful baby greens in center of plate. Place 1 teaspoon diced tomato on each endive leaf.

mix together the olive oil. bathed in a minty lemon dressing. Author Note: For a summer version. turn it over in the marinade and let stand at room temperature for 1 hour. Remove the lamb from the refrigerator. Cook for 25 minutes per pound for medium plus an extra 25 minutes for well-done. make the mint-apple couscous. About 15 minutes before the lamb is done. Pour off any excess water from the couscous. Drizzle the lamb with the olive oil. Slice the lamb and arrange each serving on top of some couscous.Chapter 2: N-Z Rinse the lamb in cold water. Transfer the lamb to a carving board and cover with aluminum foil. lemon zest and juice. then stir in the green beans and peas and the apple mixture. reserve and refrigerate the marinade. serve with barbecued butterflied shoulder of lamb. green beans and peas. Remove the lamb from the bag and put it in a roasting pan. Garnish with lemon wedges and mint sprigs. shallow container or roasting pan and refrigerate overnight. Comments: The natural sweetness of new-season roast lamb is unique. salt and pepper and stir in the diced apple. spooning the meat juices over the lamb once or twice during cooking. Here it is served with a much lighter and more refreshing alternative to roast potatoes: a warm. Strain into a sauceboat to serve at the table. cook the green beans and peas for 4 minutes. In a bowl. If you are not feeding a crowd. Add the chopped mint and toss together. pat dry with paper towels and prick with a fork. tangy couscous salad flecked with diced apple. Pour the juices from the roasting pan into a saucepan. add the reserved marinade and boil for 3 minutes. Put it into a large. reduce the size of 81 . In a saucepan of boiling water. Add the lamb to the bag and seal well. Put the couscous in a bowl and add the boiling water. Preheat an oven to 375℉.

salt and sugar. jalapeno. Add to onion. deveined ½ lb. scallops and fish in flour. for garnish Chopped fresh mint. curry powder. see * Note 1 tablespoon chopped jalapeno 1 ½ teaspoons minced garlic 1 ½ teaspoons coarse salt 2 tablespoons sugar ½ lb. dredge shrimp. garlic. cut 1/2" chunks Flour. Stir-fry over high heat. Saute until onion is translucent. tamarind paste. about 3 minutes.Diced Greats the couscous salad and serve with broiled lamb chops or lamb kabobs. peeled. Add onion. about 3 minutes. Cook. for garnish Chopped green onions. and diced 1 can crab meat . then add vermouth. until fish is cooked through and 82 . shaking off excess.(6 oz) Low-fat sour cream.(6 oz) 1 large European cucumber. stirring. Heat oil in large skillet over medium-high heat. peeled medium shrimp. for garnish * Note: Look for tamarind paste at Indian and Asian markets. small scallops ½ lb. for dredging ¼ cup dry vermouth 1 can Italian-style tomatoes (16 oz) 1 can spicy tomato or vegetable juice . seeded. While onion cooks. SEAFOOD GAZPACHO 4 servings Source: Diced Greats ¼ cup extra-virgin olive oil ½ cup diced onion 2 teaspoons mild curry powder ½ teaspoon ground cumin 1 teaspoon tamarind paste. cumin. firm fish (salmon or sea bass).

Divide among 4 (16-ounce) bowls. 1. 'cocktail' shrimp. such as diced red or yellow tomatoes or diced zucchini. SHRIMP SPRING ROLLS 1 servings Source: Diced Greats 6 shiitake mushrooms 1 cup bean thread noodles ¼ cup scallion greens. you can embellish this recipe with vegetables from the garden. over top of crab. 3 grams fiber. if you'd like. minced 1 teaspoon rice wine vinegar salt pepper ½ lb. Remove from skillet and place on baking sheet lined with paper towels to drain. Garnish with green onions and mint. 44 grams protein. You can add more garnishes or not use any. Each serving: 490 calories. layering with cucumber in attractive presentation. Top each with one-fourth of crab.Chapter 2: N-Z no longer pink. Puree tomatoes with tomato juice in food processor until thick. This recipe yields 4 servings. Comments: Have all the ingredients ready at hand. finely chopped 12 rice wrapper rounds ***CURRIED MAYONNAISE*** ½ cup mayonnaise 1 teaspoon lime juice ¼ teaspoon water 2 teaspoons Thai red curry paste 83 . Place equal amounts of seafood. about 1 tablespoon. diced ½ cup carrot. 19 grams fat.813 mg sodium. Place dollop of sour cream. shredded ½ cup fresh cilantro leaves ½ cup alfalfa sprouts ½ cup lettuce. Serve immediately. 172 mg cholesterol. Refrigerate to speed cooling. fish and onion mixture in each bowl. 29 grams carbohydrates. And if you want to spend more time.

add rice wine vinegar. then fold in the two sides to completely enclose the filling. Place on plate alongside the measures of diced shrimp. lime juice & water. from bottom. Place finished roll seam-side down on plate. salt and pepper to taste. Arrange wrappers on paper toweling to drain but keep moist by placing a damp paper towel atop each wrapper quartet. into the water until pliable (about 45 seconds). Roll the rice wrapper over once tightly. set aside. 84 . Soak the bean thread noodles in water for 30 minutes. Note: These are similar to the fresh-. four at a time. Immerse rice wrappers. Chop the cilantro leaves. Set aside. Refrigerate until needed. place layers of noodles. scallion greens.Diced Greats Combine the mayonnaise (or salad dressing) with 1 Tbs Thai red curry paste. spread 1 Tbs of mayo/red curry blend thinly with knife over lower 1/3rd of rice wrapper. Continue folding the wrapper over until completely rolled. carrot. fresh tortilla bread can be substituted and the appetizers then served as 'roll ups' or 'wraps'. Mix well until thoroughly blended. shrimp. Serve with a cashew dipping sauce. The rice wrappers may be difficult to find in some locales.not fried-.spring rolls one finds on the menu at Vietnamese restaurants. On half the spread. Drain and set aside until needed. mushrooms. Fill a shallow casserole dish with warm water. cover with damp paper towel. alfalfa sprouts and lettuce. cilantro. Soak the dried shiitake mushrooms in warm water for 30 minutes. Working one wrapper at a time. shredded carrot. alfalfa and lettuce. To 1/4 cup minced scallion greens. Drain. pat dry and trim stalks from caps. Julienne the caps.

-=or=1 tablespoon .Chapter 2: N-Z (The use of a curried mayonnaise is my own personal touch and can be left out for a more authentic recipe. or lowsodium chicken 1 cup clam juice 1 tablespoon vegetable oil 3 Italian sausages. optional mustard seeds. optional garlic pickle. In a Dutch 85 . seeded and finely minced 4 tablespoons curry powder ½ teaspoon thread saffron ½ teaspoon ground coriander ¼ teaspoon fennel seeds ¼ teaspoon ground cumin 2 tablespoons chopped fresh dill. peeled and deveined 12 clams 12 mussels --condiments--lemon pickle. optional recipe) PREHEAT OVEN TO 375℉.dried dill 2 lbs.) Makes 1 dozen SHRIMP-AND-CHICKEN CURRY 6 servings Source: Diced Greats 1 cup chicken stock. finely diced 1 ½ cups uncooked long grain rice 2 jalapeno peppers. Combine chicken stock and clam juice in a small pan or pot. cut into 1-in slices 1 medium onion. chicken breast meat. optional papaya chutney. Cover and bring to a boil over high heat. canned or fresh (if unavailable. use all stock) 12 jumbo shrimp. cut into 6 pieces 1 cup unsweetened coconut milk.

Cover the casserole and bake.) Place the chicken. saffron. (If using dried dill. Add the stock mixture. the clams and mussels and return to oven. Pour off all but 2 tablespoons fat and return pan to stove. Bake for another 15 minutes or until the rice is tender and the shells have opened. without browning or coloring. coriander. garlic pickle or papaya chutney.Diced Greats oven or paella pan heat the oil over medium heat. on top of the rice. SLICED TOMATO/MOZZARELLA/GARLIC BREAD APPETIZER 1 servings Source: Diced Greats Tomatoes. Arrange on a platter or serve from the pan. diced Red onion. Add the rice and toss to coat with the fat. 86 . until translucent. covered. Add the diced onions to the sausages and saute. Sprinkle with the fresh dill.c Extra virgin olive oil c Balsamic vinegar 1/2 ts Ground black pepper ts Fresh dill or 1 t dried dill ts Minced garlic Prepare the frozen garlic bread according to the directions. add the coconut milk or extra stock. about 5 to 10 minutes. the shrimp. curry. about 5 minutes. skin-side up. jalapeno peppers. sliced or shredded Frozen prepared garlic bread Vinagrette dressing VINAGRETTE DRESSING RECIPE. fennel and cumin. add it now. Offer Indian condiments such as lemon pickle. After 15 minutes. add the sausages and saute to render some of their fat. diced Light mozarella cheese.

and raisins). skim milk. egg whites. pineapple. skinned. apricots. each).Chapter 2: N-Z On a slice of the bread. salt. Drizzle the Vinaigrette dressing over all and enjoy! For the dressing. Place into a bowl. 87 . Add a thin slice of red onion ( or 1 T diced onion) and a slice of tomato (or 1 T diced tomato). Port. place a slice of the mozzarella cheese. What I did that was very good was drizzle the vinaigrette over the bread first. then add the onion and tomato and top with a little grated Romano cheese. diced fine 1 tablespoon port wine 2 egg whites ¼ cup skim milk salt and pepper. SMOKED CHICKEN ROULADE WITH DRIED FRUITS AND BOURBON SAUCE 4 servings Source: Diced Greats 20 ounces boneless chicken breasts (5-oz. or 1 Tablespoon of shredded cheese. cherries. put all ingredients into a small bowl or a jar and shake vigorously. and pepper in food processor and create a mousse from these ingredients. Blend well. to individual taste 1 cup veal stock 1 tablespoon bourbon 1 cup dried fruit. see directions STEP ONE: Prepare the Filling-Prepare 1 cup finely diced dried fruits (apples. Add diced mixed fruits. Makes 2 cups of dressing which will keep in the fridge for 2 or 3 weeks. Put diced chicken meat. fat removed 4 ounces lean chicken meat.

88 . Add drained beans. diced 2 bunches green onions. drained 1 red pepper. green onions and basil. or. Cook for three minutes. diced red pepper. Roll up tight. STEP FOUR: Presentation-To serve. SWEET AND SOUR PASTA SALAD 4 servings Source: Diced Greats 1 package kamut spirals 1 15 oz ca kidney beans. combine veal stock and bourbon.red wine vi ⅓ cup extra virgin olive oil ¼ cup barley malt syrup ⅓ cup shoyu Cook Spirals as package directs. cut chicken rolls at an angle into five or six pieces. Spoon sauce over chicken. Rinse and drain. Mix into salad and serve. STEP THREE: Prepare the Sauce-While roulades are cooking. Prepare dressing. drained 1 15 oz ca black beans.Diced Greats STEP TWO: Prepare the Roulades-Flatten the chicken breasts and place filling in the middle. diced 3 tablespoons dried basil --dressing--⅓ cup brown rice vinegar. Place in smoker until done.

it is ideal as a side dish on the Mexican buffet table because. Add peas. finely diced Combine oil. and jalapeno in a blender or food processor and blend until cilantro and the pepper are roughly pureed.Chapter 2: N-Z SWEET PEA GUACAMOLE 1 servings Source: Diced Greats 2 tablespoons virgin olive oil 2 tablespoons fresh lime juice ¼ bunch cilantro. Serve as a dip with tortilla chips or potato chips. it doesn't quickly lose its appetizing green color. This recipe yields 2 cups of guacamole. TAMARAMMA TUNA 4 servings Source: Diced Greats 2 cans white-meat tuna. and salt and blend until smooth. Serving Suggestions: Not only does this sweet pea mixture make a tasty dip with the ubiquitous corn chip. seeded (or 2 serrano peppers. thawed ¼ teaspoon ground cumin ¾ teaspoons salt ¼ medium red onion. Scrape into a mixing bowl and add the diced red onion. long stems removed 1 jalapeno pepper. seeded) 1 lb. For the same reason it also works well in dishes that call for a guacamole garnish. packed in water ¼ cup malt vinegar 89 . frozen peas. cumin. There will still be some lumps but this adds to the textural interest of the guacamole. Use more jalapenos and cilantro for a livelier dip. cilantro. lime juice. unlike the real thing.

seeded and minced. Thread turkey onto metal or wooden skewers. chopped green onions. cinnamon and cloves in small bowl. Prepare Raita. cayenne pepper. drizzle with oil and toss to coat. reserve 1/2 teaspoon cumin mixture for Raita. and the oil and vinegar dressing. TANDOORI TURKEY KABOBS 4 servings Source: Diced Greats 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves raita 2 small clov garlic. optional Combine cumin. 3/4" 2 tablespoons vegetable oil 4 pita breads halved. Sprinkle cumin mixture over turkey. chopped ½ bunch green onion. chopped ½ cup grapes ½ cup white raisin ½ cup green pepper. (Soak wooden skewers in hot water 30 90 . diced ½ cup oil and vinegar dressing Drain two cans of white meat tuna pack in water. optional 1 tablespoon minced or grated fresh ginger 1 turkey breast tenderloin. jalapeno pepper and ginger to remaining cumin mixture in bowl. white raisins. Put tuna in a medium-size bowl. Place turkey in large bowl. Add garlic. (1--1 1/4 pound). grapes. then break it into bite size chunks. salt. grated ½ cup celery. minced 1 small jalapeno pepper. grated carrots.Diced Greats 1 cup carrots. Add malt vinegar. toss to coat. chopped celery. diced ½ cup red pepper. the red and green diced pepper.

Remove from heat and chill. Combine all ingredients plus reserved 1/2 teaspoon cumin mixture from Tandoori Turkey Kabobs in small bowl. with Raita. until thick enough to mound slightly when dropped from a spoon. Grill turkey on covered grill over medium-hot heat 7-12 minutes or until turkey is no longer pink. Raita: Cup plain low fat yogurt 3/4 cup finely diced. beat egg yolks with milk and stir into gelatin mixture.) Lightly oil hot grid to prevent sticking. Cover and refrigerate until ready to serve. Stir over low heat until gelatin dissolves and mixture thickens slightly. seeded peeled cucumber 1 1/2 Tablespoons minced fresh mint 2 to 3 teaspoons honey. if desired. stirring occasionally. separated ¾ cups Milk 2 tablespoons Fresh lemon juice 1 teaspoon Grated fresh lemon peel 1 teaspoon Grated fresh tangerine peel 1 cup Diced tangerine sections ½ cup Heavy cream. divided ¼ teaspoon Salt 3 Eggs. TANGY BAVARIAN PIE 1 servings Source: Diced Greats 1 Envelope unflavored gelatin ¾ cups Sugar. Divide eggs. Makes 1 1/2 cups. about 5 minutes. 1/2 cup sugar and salt in saucepan. turning once.Chapter 2: N-Z minutes to prevent burning. whipped 1 Baked 9-inch pastry shell Mix gelatine. Stir 91 . Serve in pita breads.

Gently saute the onion. stirring occasionally. Remove pan from the heat and gradually stir in the stock. and membranes. and tangerine peel. seeds. Cook for 2 minutes. TURKEY CHOWDER 6 servings Source: Diced Greats 1 tablespoon olive oil 1 onion peeled and chopped 2 Cloves garlic peeled and crushed 12 ounces red skinned potatoes peeled and diced 1 red bell pepper seeded and chopped 2 tablespoons all-purpose flour 3 cups turkey stock 10 ounces cooked turkey diced 2 ounces sweet corn kernels salt to taste freshly ground black pepper to taste ¼ cup light cream or table cream 2 tablespoons freshly chopped parsley Heat the oil in a large saucepan. Add diced tangerine sections. Makes to servings. Peel tangerines and separate into sections. Remove white stringy portion. Chill until set. Turn into baked pastry shell. lemon peel. Sprinkle flour onto vegetables and stir to blend well. fold in whipped cream.Diced Greats in lemon juice. Beat egg whites until soft peaks form. Fold into tangerine mixture. garlic and potatoes for 5 minutes. 92 . gradually add remaining 1/4 cup sugar and beat until stiff. Garnish. Cut into small pieces. with whipped cream and tangerine sections. Add red pepper and saute for 2 more minutes. if desired.

Add oil to your pot. red or green. chopped 1 fresh or dried bay leaf 1 ½ lbs.(to 2) Coarse salt. to taste 2 cups frozen corn kernels = (or leftover prepared corn) 1 can chunky style crushed tomatoes . Add salt and pepper to taste and continue to simmer for 5-8 minutes or until potatoes are cooked and turkey is piping hot. Add diced turkey and corn. diced 1 ½ tablespoons chili powder (to 2) 1 ½ tablespoons ground cumin . TURKEY CORN CHILI 4 servings Source: Diced Greats 1 tablespoon extra-virgin olive oil 1 medium onion. and add 93 . 1 turn of the pan. chopped 1 jalapeno pepper. reduce heat to low and simmer for 10 minutes. Work close to the stove for your chopping.Chapter 2: N-Z Return pan to heat and bring to a boil. Serve in warm soup bowls and sprinkle each portion with chopped parsley. chopped 1 large bell pepper. chopped Heat a deep pot over medium-high heat. cooked light and dark turkey meat. seeded. white and greens. Stir in cream and adjust seasonings.(to 2) 1 teaspoon cayenne pepper sauce .(32 oz) 2 cups prepared chicken stock or broth = (paper container or canned) 2 scallions.

Taste for seasoning. 94 . and broth.Diced Greats vegetables as you chop them. coarsely chopped For dressing. tomatoes. cooked. flaked 1 clove garlic. Stir in diced turkey meat and season with chili powder. Combine your chili well. minced 2 anchovy fillets. cubed 1 bunch arugula. and simmer for 7 to 10 minutes. anchovies. stirring frequently. Add bay leaf and cook vegetables 5 minutes. cooked and diced 2 medium potatoes. For salad. Garnish chili with chopped scallions. peeled. minced (opt) ½ cup mayonnaise ¼ cup yogurt -or. or watercress 6 slices turkey. reduce heat to medium-low. Season with a little salt. cumin. mayonnaise and sour cream or yogurt. to taste. Season with pepper. adjust seasonings. puree tuna with garlic. cooked 1 cup cherry tomatoes ⅓ cup black olives 2 tablespoons parsley. reducing heat if veggies start to stick. Add corn. Mix with 1/2 of dressing. combine diced turkey with cooked potatoes.sour cream ½ teaspoon pepper ***SALAD*** 2 cups turkey. TURKEY TONNATO SALAD 6 servings Source: Diced Greats ***DRESSING*** 1 3 oz can white tuna. and cayenne sauce. Arrange arugula or watercress on large plate.

and simmer 5 minutes. Set aside. drained or other white beans 1 thyme sprig 1 rosemary sprig 1 cup coarsely chopped escarole ¼ teaspoon freshly ground pepper Remove the white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in aluminium foil. let cool 10 minutes. Arrange tomatoes and olives around outside of the salad and sprinkle with parsley. 95 . Drizzle remaining dressing. and squeeze to extract pulp. Heat olive oil in a large Dutch oven over medium-high heat. discard skins. Combine the garlic pulp and broth in a medium saucepan. Bake garlic head at 350 degrees for 1 hour.Chapter 2: N-Z Mound potato and turkey mixture in centre. Reduce heat. tubular pasta 8 ozs uncooked 1 cup diced tomato 15 ounces canned cannellini beans. Arrange slices of turkey on top of chopped salad. Separate cloves. canned 1 tablespoon olive oil 1 cup chopped red onion 1 cup diced red bell pepper 1 cup diced fennel bulb 1 cup diced zucchini 1 teaspoon dried oregano 3 ½ cups hot cooked penne. TUSCAN VEGETABLE SOUP WITH WHITE BEANS & FENNEL 4 servings Source: Diced Greats 1 whole garlic clove 3 cups vegetable broth. bring to a boil.

Add the broth mixture. diced tomato. and simmer 5 minutes or until vegetables are tender. etc. with the rest of the vegetables] Simmer everything for at least an hour. VEGETABLE BARLEY STEW WITH LENTILS 1 servings Source: Diced Greats --COOK SEPARATELY--1 cup Pearly barley 4 cups Water SAUTE IN A LARGE POT 1/4 c Vegetable broth c Diced tomatoes (canned is Okay) 1/2 c Diced green chilies (canned Is okay) Cloves chopped garlic md Chopped onions --ADD TO THE SAUTE-. saute 2 minutes.Diced Greats Add chopped onion. Bring to a boil over medium heat and cook for 5 minutes. fennel. Serves 12 to 14. Remove from heat. Note: This is even better the next day 96 . Discard thyme and rosemary sprigs. and rosemary sprig. and oregano. Add salt and black pepper to taste. pasta. then remove the pan from the heat. Reduce heat.lb Chopped green cabbage Finely diced medium Zucchini 1/2 bn Cilantro c Lentils. bring to a boil. beans. bell pepper. thyme sprig. stir in escarole and pepper. zucchini. [Cooked barley is added to the sautéed onions. The cooked barley 1/2 ts Cumin pn Oregano qt Vegetable broth Combine the barley and water in a medium saucepan. Reduce the heat to low and simmer for 30 minutes. Top with chopped cilantro just before serving.

97 . chopped 4 tablespoons parmesan cheese. Refrigerate for 1/2 hour before using the dough. Filling: Mix all diced vegetables in a bowl. salt. Mix with a fork. Let filling cool. diced small 4 green onions.Chapter 2: N-Z VEGETABLE FILLED RAVIOLI 30 servings Source: Diced Greats --pasta dough--4 cups durham flour 16 egg yolks ¼ teaspoon kosher salt 2 teaspoons olive oil 5 tablespoons water --vegetable filling--1 yellow pepper. grated -pasta sauce-4 tablespoons olive oil 1 tablespoon chopped garlic 3 cleaned artichokes. diced small ½ fennel bulb. halved 4 ounces white wine 2 cups vegetable or chicken stock 1 teaspoon chopped parsely salt and pepper to taste Ravioli dough: Place flour in a mixing bowl and make a well. diced small 1 red bell pepper. chopped 1 teaspoon fresh flat leaf parsely. thinly sliced 1 pint cherry tomatoes. Add egg yolks. Add saute to vegetables. Saute garlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. diced small 1 carrot peeled. then with hands until a small dough has been formed. diced small 4 tablespoons olive oil 2 cloves garlic ⅛ teaspoon black pepper 1 tablespoon kosher salt 1 whole egg 1 teaspoon fresh basil. olive oil and water. diced small 1 zucchini.

Dice the chicken into small cubes (approximately 1/2"). Cook ravioli with sauce for one more minute. Add white wine and cook for 2 minutes. Brush the sides of the square with water then place another square on top. Add chicken stock or vegetable stock and cherry tomatoes. save the bones for soup. With a pizza cutter. canned ½ teaspoon chicken base.Diced Greats Making the ravioli: Roll pasta dough with a rolling pin until dough is almost transparent. (or 1/2 chicken bouillon cube) --marinade--1 teaspoon salt ½ teaspoon sugar ½ teaspoon thin soy sauce 1 teaspoon cornstarch Remove the meat from the chicken thighs. Garnish with chopped parsely. Season with salt and pepper. Sprinkle chicken with each of the ingredients listen under "marinade. winter melon or watermelon 7 cups water 6 fresh water chestnuts." 98 . add arugula and serve. Serve with parmesan cheese. Finishing the meal: Bring 4 gallons of water to boil with kosher salt. Cook ravioli for 4 minutes then add to sauce. Place 1 tablespoon of filling in one square. WINTER MELON SOUP. Make sure to seal sides with fingers. cut 3 inch squares from the dough. Sauce: Saute artichokes and garlic in olive oil for five minutes. peel and slice ½ cup sliced mushrooms. SIMPLIFIED (DOONG GWAH TON 5 servings Source: Diced Greats 10 ounces chicken thighs ½ lb.

WINTER'S DAY STEW 6 servings Source: Diced Greats --SAUTE TOGETHER--2 lbs.tb Flour ts Cinnamon ts Ground Cumin 1/4 c Cider 1/4 c Dark Beer c Winter Squash. Venison steak or roast cut to 1" pieces 2 tablespoons Olive Oil 2 cups Onions. Now. Measure the water into a large pot. chopped c Apples. diced 2 Cloves garlic. add the chicken and the diced winter melon. chopped Transfer sauted ingredients to 2 qt. Bring to a boil. sliced mushrooms and the chicken base or bouillon cube. (or larger) crock pot or Dutch oven. add diced water chestnuts. minced -----ADD----. Remove skin and dice melon (1/2" cubes). cover and cook over medium heat for 10 minutes. Slow cook 5-6 hours on low or until tender. 99 . add the chicken bones and boil for 25 minutes. Remove bones from pot. and serve. diced -(Acorn or banana are best) Salt Pepper c Green Pepper.Chapter 2: N-Z mix well and marinate for 1/2 hour.

88 15 oz can tomato sauce. 57 'cocktail' shrimp. 14 = (or double the amount of white meat). 40 = (available at philippine markets). 56 -water. 43 = (2 turns around the pan). 8 14 oz can artichoke. 8 3 oz can white tuna.. 83 all stock). 97 --saute together---.. 26 === stuffed shrimp ===.dried dill. 5 & green chili. 35 45% butterfat cream. 33 alfalfa sprouts. 66 = (or 1/2 head of iceberg lettuce). 85 (optional).Diced Greats °°°°° Index . 83 (1 cm / 1/2" long). 93 = (or poultry seasoning). 35 (if unavailable. 36 anchovy fillets. 5.. 93 = (vegetarian beans contain no lard). 88 --marinade---. 33 a little water.. 71 16 oz can garbanzo beans. 1 ***curried mayonnaise***. 36 (seeds removed first. 14 === chicken ===. 33 (1--1 1/4 pound). 26 === plate garnish ===. 94 4 inch piece fresh ginger. 18 (green and red). 94 ***simmered beef sauce***. 96 --dressing---. 42 -boiling water. 88 15 oz ca kidney beans. 98 --pasta dough---. 94 100 . 69 15 oz ca black beans. 18 --condiments---. 83 ***dressing***. 92 ancho chiles. 85 all-purpose flour. 66. 21 14 oz bottle ketchup. 26 = (paper container or canned). 89 (or creme fraiche. 97 --vegetables---. 42 --vegetable filling---. 68. 52 . 99 --stock---. 85 --cook separately---. 45 anchovies. 70 14 oz can baby clams. 5. 21 -salt oil for deep frying. 66 = (or leftover prepared corn). 20 (see note). 85 -----. 71 (or 2 serrano peppers. 94 ***for tempering***. 26. 90 (beef or oxtail). 63 = (for mild to moderate heat). 20 ***citrus vinaigrette***. 33 ***salad***. 62 16 oz jar karo blue label. 26 a few curry leaves.

62. 60 bunch spinach. 60 101 . 69 broccoli florets. 34 can southwest-style.5 kg. 42. 56 cabbage. 80 boneless. 92 and diced. med. 28 beef broth. 31. 27. 44 can tomato paste. 49 black bean flakes. 73 bean sprouts. 55. 68 butterflied rainbow or red. 56.. 87 brandy. 60. 42. 69. 91 baking powder. 62 basmati rice. 38 avocados. 74 butter or margarine. 2 basket cherry tomatoes. 98 and squeezed dry. 29 brown rice vinegar. 53 bunches clean arugula. 26. 90 bunch parsley. 78 brown mustard seeds. 33 brown rice. 18. 92 and crushed. 94 bunch cilantro.. 34 armagnac. 56. 65. 8. 18 barley malt syrup. 21 black kalamata olives. 68 baking soda. 26. 50 bing cherries. 42 bengal gram dal. 64 boiling water. 66. 33 avocado. 15. 42 broth chicken. 42. 83 beef brisket. 35. 66 bouillon cube). 73 buttermilk or sour milk. 33 best-quality tomato paste. 76 beef stock or broth. 52. 74. 97 black peppercorns. each). 53 and peeled. 70 and chopped. 43. 40 black olives.Index and. 22 baked 9-inch pastry shell. 94 black olives pitted. 80 bay scallops. 88 basil vinaigarette. 65 breast. 35 boneless skinless chicken thighs. 69 boneless chicken breasts (5-oz. 2 asafoetida powder. 26. 71 bay leaves. 26 andouille sausage. 77 bunch arugula. 66 apple. 98 bourbon. 88 brown sugar. 35 breast from a 1. 43 artichoke fritters. 68 balsamic vinegar. 37. 30. 79 bell peppers. 69 bay leaf. 70 black pepper. 15 beer. 82 and diced into 1/4-inch.. 5 boneless grilled chicken. 13. 28 brussels sprouts. 28 bread crumbs. 54 boiled eggs.. 89 bunch green onion. 72 biscuit mix. 50 and slice. 53 and then diced. 88 butter. 43 breasts. 12 barley. 8 brown sugar firmly packed. raw. 72 bunches green onions. 1 bunches fresh spinach. 87 boneless chicken breasts. 38 bean thread noodles. 28 belgian endive leaves.. 43. 78 butter & poppy seeds.

38. 28. 82 chopped onion. 52 cheese ravioli or tortellini. 79 chicken base.. 1 chopped fresh cilantro. 70 chunky style crushed tomatoes . 85 chicken stock or broth. 27 chicken or turkey parts. 77 chicken. 38.(to 3). 13. 85 cleaned and chopped.(15 oz ea).(3 oz). 21. 22 cheese. 36. 66 chopped garlic. 15 chopped fresh dill. 82 chopped fresh mint leaves. 79. 27.(to 2). 55. 90 celery rib. 70. 16. 38 chips. 52. 60 chili powder . 22. 40 celery ribs from heart of bunch. 97 carrots. 36 celery seed. 66 chopped fresh parsley leaves . 26 chopped fresh thyme leaves. 42. 22 chorizo sausage. 47. 44. 10 clam juice. 49 cl garlic.. 68 carrot. 17 chopped parsely. 72. 76 cherry tomatoes. 97 chopped green onions. 71 canned cannellini beans. 90 cayenne pepper sauce . 85 cans black beans . 22. 33 chopped cilantro or parsley. 71 cayenne pepper. 5. 94. 71. 66 chicken broth. 44 chili powder. 42 celery stalks.(to 2). 9 chopped. 97 chopped parsley. 17. 71 chicken breast. 70. 13. 44 chips or dippers. 12 chopped fresh chives. 60. 4 chicken breast meat. 20 cinnamon. 59. 42.Diced Greats can water. 70 chopped red onion. 89 capers . 97.. 37. 80 chopped fresh or defrosted frozen okra. 2 cardamom seed. 52. 37. 40 caps). 97 chestnuts. 66 celery salt. 85 chicken breast tenders. 82 chopped jalapeno. 94 cloves. 64 celery stalk. 58 chives. 93 celery. 31. 35. 66 chicken thighs. 52 cleaned artichokes. 48 chipped cold butter. 17. 31. 30. 15 cans white-meat tuna. 65. 93 cider vinegar. 98 chicken bouillon cube. 1 chana dal). 26 celery ribs. 95 canned or fresh.. 85 chopped fresh mint. 98 chicken vegetable soup --. 60 cloves garlic. 85 clams. 58 chicken stock. 55 cilantro sprigs. 95 chopped tomatoes. 60. 90 cayenne. 83 carrot peeled. 97 chopped ash gourd. 99 102 . 14 chopped fresh basil. 33 cheddar cheese. 5. 50 champagne or white vinegar. 97 clove garlic. 70 chunks.(32 oz). 93 chilies stemmed.

55. 93 coarse. 95 diced zucchini squash.country-style mustard. 57 cn pitted olives. 52 crushed italian seasonings. 37 diced tomatoes . 15 diced tomatoes . 80 coriander seeds. 68 diced onion.Index cloves garlic peeled. 37 diced baking potato. 74 cooked light and dark turkey meat. 57 cn mushrooms. 57. 49 cooked black-eyed peas. 38. 37. 22 dried black eyed peas. 57 diet margarine.(6" dia). 75 dash salt. 10 coarsely chopped escarole. 59 daikon sprouts. 66 cubanelle italian long green pepper.(14 oz). 45. 95 103 . 16 crushed red pepper flakes . 1. 15 cumin seeds.(14 oz). 40 crushed tomatoes . 98 count shrimp. 75 dash marjoram.(to 3/4). 74.sweetened. 82. 37 couscous. 30 corn freshly cut from the cob.(32 oz). 4 dried oregano. 40 cubed. 41 dried apricots. 49 dried. 75. 94 cucumber.(6 oz). 2 curry powder. 88 dried black beans.(14 1/2 oz). 2. 48 cumin. 37 cooked turkey diced. 66 discarded. 1. 9 dried dill. 95 diced fresh orange or peach. 85 curry powder mix. 9 dash black pepper. 95 coconut. 31 corn meal.). 37 cooked fresh fettucine. 75. 93 cooked spinach fettuccine. 82 diced red bell pepper. 11 confectioners' sugar (opt. 75 diced andouille. 11 cooked crawfish tails. 9 crema. 2 crushed dried redhot chilies. 68 diced fennel bulb. 57 cn spaghetti sauce. 57 coarse salt. 40 diced zucchini. 14 cornstarch. 40 crushed tomatoes.(28 oz). 79 dark chili powder. 5 divided (see note). 41 cold water. 47 dried mixed fruit. 28 dried basil. 57. 22 crushed tomatoes . 57 dried fruit. 41 crushed dried rosemary. 91 diced tomato. 66 diced tomatoes . 36 cream. 75. 99 daikon. 95 diced tangerine sections. 71 cut into neat 1/4-inch dice. 12 diced dried apricots.flaked. 33 corn. 87 dried great northern. 92 cn diced tomatoes. 57 cn tomato sauce. 15 dark rum. 95 diced tomatoes. 92 cored and diced. 15.. 82 cracked black peppercorns. 80 crab meat . 33 cup-shaped radiccio leaves. 56 corn tortillas . 66.. 49 directions. 23 cut to 1" pieces. 20 crimini mushrooms (brown.

26. 33 flour.. 80 for the marinade:. 97 fresh ginger. 2 fresh basil. 77. 57. 97 fresh cilantro. 73. 93 fresh or dried bay leaves. 44 fresh cilantro leaves. 27. 18. 62. 48 fresh parsley. 33 fine sea salt. 15. 75. 48 finely grated fresh parmesan cheese. 65. 66. 43 durham flour. 36. 83 fresh dill weed. 1 fresh ground black pepper. 80 for the mint-apple couscous:. 52 freshly grated parmesan. 74 fresh flat leaf parsely. 21. 72 dry bread crumbs. 33 finely shredded orange peel. 36 dry vermouth. 36 ds worcestershire sauce. 80 fresh or dried bay leaf. 18. 73 freshly chopped parsley. 50 finely chopped cilantro. 91 fresh lima beans. 82 firmly packed light brown. 62. 16 eggs. 88 extra-virgin olive oil. 80 ds salt. 5 freshly ground pepper. 62. 28 dried tarragon. 50. 80 frankfurter sausages. 76 fresh orange juice. 67 ds tabasco. 37. 87 egg yolks. 48 finely chopped fresh mint. 48 finely chopped white onions. 13 fresh asparagus. 50 firm fish (salmon or sea bass). 18. 65 dry marsala wine. 42 duck livers. 78 freshly ground black pepper. 97 fennel seeds. 91 envelope unflavored gelatin. 82 dry white wine. 73. 57 dried thyme. 53 freshly chopped dill. 15. 89 fresh mint sprigs. 26. 1. 91 extra virgin olive oil. 12. 82 flour tortillas. 48 finely diced jicama root. 77. 40. 27. 36. 74 for croutons. 92 freshly ground black pepper. 82. 98 fresh whole wheat lasagna. 56. 12 finely grated zest and. 36. 36. 68 finely-grated gruyere cheese. 71 fresh water chestnuts. 92 freshly diced ripe tomato. 53 fresh tomatoes. 36 duck. 36 for deep frying:-. 10 fresh lemon juice. 48 finely diced seeded tomato. 79 finely diced seedless. 42. 50. 50. 65 for the garnish:. 80 finely shredded. 17 for accompaniment. 12. 85 fenugreek seeds.. 66 fresh or frozen. 80 fish fumet. 78.Diced Greats dried pitted prunes. 97 egg.. 22. 48. 10 fresh tomato. 9. 43. 62 fresh thyme. 48 finely diced red radish. 74 freshly grated parmesan. 44. 1. 95 freshly squeezed lemon juice. 1. 52 dry mustard. 67 egg whites. 10 104 . 31 fresh lime juice. 93 fennel bulb. 50 flaked coconut. 97 eggplant. 53 fresh tomato sauce. 56.

76. 9 105 . 5 hot sauce. 27. 45. 73. 40. 57 ground turmeric. 76 ground black pepper. 20. 73 head boston lettuce. 62. 59 granulated sugar substitute. 95 hot paprika. 20. 66 green cabbage. 91 grated lemon peel. 55. 40 handfuls mixed baby greens. 22. 90 grated (optional). 26 ground turkey or chicken. 26.(to 2). 90 ground cumin . 65 hot cayenne pepper sauce . 35. 20 inch-diced pork shoulder. 79 hard semi-ripe pear. 85 garnish:. 37 herbs.. 49 grated fresh coconut. 30 ham bone.(to 6). 89. 77 ground thyme. 50 frozen corn. 80 green bell peppers.. 66 hot chile peppers. 40 granulated sugar. 28 ground cinnamon. 45. 29. 50. 89 gardenburger. 53. 15. 28. 28 grated rind from 1/2 lemon. 73 halved. 5 italian parsley. 77. 16 ground beef or italian. 38 head romaine lettuce. 73 head leaf lettuce. 80. 47 giblets from duck. 97 green onions/tops. 58 ground 90% lean beef sirloin. 91 grated fresh tangerine peel.Index freshly-ground black pepper. 62 ham. 65 head attached. 77 hot cooked penne. 31 green pickled jalapenos. 38 hazelnuts or pecans. 47 green chilles. 61 handful flat-leaf parsley. 21. 59 heavy cream. 2 grated romano or percorino. 80 garlic pepper. 26. 42 ginger. 4 green pepper. 59 hard-boiled egg. 12. 49 grapes. 22 hot chili sauce or. 91 heavy whipping cream. 47 ham hocks. 33 ground white pepper. 56 green onions. 90 ground cloves. 75 garlic . 15 garlic clove.(to 1/4 cup). 66 freshly-ground white pepper. 62.. 77. 2. 90 ground coriander. 76. 33 green onion. 22 generous pinch of saffron. 78 garlic cloves. 26. 57 garlic pickle. 93 ground lean beef. 17 if desired). 1 hot cooked long-grain brown rice. 38 heads chinese cabbage. 33 grated fresh lemon peel. 85. 93 frozen peas. 5 ground pork. 35. 21. 29 frozen corn kernels. 20. 5. 52 grated romano cheese. 42 golden raisins. 53 garlic. 31 inner stalks celery. 62 ground red pepper. 15 ground beef. 59. 82. 35 green beans. 85 ground cumin. 57 ground mace. 90 green peppers.

4 light cream or table cream. 71 large carrot and onion. 60 leaves. 62 lettuce. 26 lump crabmeat. 40 large irish potatoes. 68 large egg yolk. 48 large shallots. 93 jalapeno peppers. 85 italian-style tomatoes . 69 medium carrots. 80 lemon zest. 50 medium firm eggplant. 83 lg firm-ripe avacado.. 62 large corn tortillas. 5 loaf sourdough. 30 large lemon. 35 lemon pickle. 31 lean unsliced bacon. 87 lean flank steak. 66. 40 medium grapefruit. 78 lemon juice. 71 large onions. 85 lemon wedges. 29 large garlic heads. 58. 1 medium leek. 30 lime juice. 97 large bell pepper. 26 large onion. 60 lean beef. 10 lemon pepper. 35 medium carrot. 70 malt vinegar. 65 large carrot.(16 oz). 63 mayonnaise. 80 jumbo shrimp. 36 lots of mixed diced. 40 large tomatoes. 5 leeks. 63 lychee nuts in syrup . 15 jalapeno pepper. 18 medium eggs. 1 large oranges. red or green. 1 106 . 45. 47 medium lemon. 5. 80 lemon. 45 large egg.Diced Greats italian sausages. 1 large pimento-stuffed green. 54 md heads romaine lettuce. 42 juice of 2 lemons.. 63 madeira wine or sweet sherry. 4. 52 lean chicken meat. 82 large firm guavas. 5. 1 medium lime. 45 medium fennel bulb. 26. 73 lemons. 53 low-fat sour cream. 28. 72 lemon peel. 8 large navel orange. 37. 37 lumpia wrappers .(16 oz). 94 mayonnaise or salad dressing. 61 large orange. 70 large maui onion. 53 low fat ricotta cheese. 34. 69. 83. 70 lemon juice or white vinegar. 23 large carrots. 42 leg of lamb. 41 lg red bell pepper. 68 large european cucumber. 30. 97. 42 lentils. 17 lean inch-diced stewing beef. 72 large sweet onion.. 85 kosher salt.(16 oz). 55 large ripe tomatoes. 50. 89. 89 mango sorbet. 85 jicama. 4 md artichokes.rinsed. 50. 34. 82 lump crab meat. 41. 60. 82 jalape“o pepper. 92 lima beans. 58 low fat mozzarella cheese. 83 limes. 50 large green olives. 27. 93 large cabbage leaves. 38 juice. 58. 36 medium bell peppers.

42 piece fresh ginger root. 52. 20 or trout cut. 48 or 3 tender celery. 90 oil for deep frying. 11. 23 or canned. 22. 26 pasta. 62. 47 peanut oil. 93 medium onions. 45 mustard seeds. 4. 15 packed in. 4 pickled shallots. 53. 89 medium red pepper. 95 package kamut spirals. 57 packages corn muffin mix . 27. 66 onion. 88 package stovetop stuffing mix. 75 oranges. 59 or. 85 navy beans. 53. 28. 89 panela cheese. 10 minced garlic. 80. 18. 13 nonfat sour cream alternative. 95 ozs uncooked. 52 mussels. 33. 26 107 . 94 pepper jack. 70 medium to large artichokes. 85 mustard. 15. 82 milk. 58 medium parsnips. 65. 91 minced apple. 28. 97 parsley. 92 peeled and grated. 96 peel. 60 other white beans. 2. 41 or sour cream). 92 onions.red wine vi. 83. 31. 33 piece orange peel. 47. 63 oil and vinegar dressing. 85. 10 pearly barley. 60 navy beans. 42 medium onion. 18. 11 or portugese. 78 melted butter. 97. 22. 99 on an angle. 42 peeled and diced. 9. 18 mock guacamole. 72. 5 or. 77. 18. 82 minced or grated fresh ginger. 13. 20. 59 piece fresh ginger.(8 1/2 oz ea). 43. 1 medium mushrooms.dried. 50 pieces. 90 mixed herbs. 95 or 2 fresh habanero. 97. 61 mushrooms. 95. 69 or white cabbage. 68 orange marmalade. 38 peppercorns. 57. 77. 97. 70. 77. 18 medium potatoes. 99 only. 94 medium red onion. 8. 80 onion peeled and chopped. 80. 16. 42 medium or large onion. 80. 28 orange zest. 14 pepper to taste. 17 molasses. 20 pie crusts. 52. 42 oregano. 55. 26 mild curry powder. 30. 65 olive oil. 75. 82 pepper. 50. 47. 29. 46 papaya chutney. 53 pieces boneless skinless chicken breast -. 92.. 27 mushrooms. 42. 80 pepperoni. 78. 85 parmesan cheese.. 15. 35 peeled medium shrimp. 22. 79. 13. 88 orange juice. 13. 57. 17 oil.Index medium mango. 94 parsley sprigs.

21 plain yogurt. 21. 9 salt and black pepper. 90 red ripe tomatoes. 70. 92 sausage. 15. 42 salad dressing. 8. 71. 63 ripe tomatoes. 20 ribs celery. 42. 76 scallion greens. 47. 40. 64. 31. 73. 14 rosemary sprig. 38. 49 pn quatre spices.. 59. 89. 53. 15. 58 poultry seasoning. 78. 4. 58 prosciutto ham. 83 scallions. 97 salt and white pepper. 70 saffron threads. 83.. 10. 30. 80 red wine. 29. 43 pork loin. 74 salt or soy sauce. 9 raspberry vinegar. 52 recipe). 38 salt and freshly ground. 47. 75 rigatoni. 71 pinch cayenne pepper. 72. 90 pitted prunes. 48. 26. 4 pita breads halved. 64 salsa verde. 36 quartered. 52 salt and cracked black. 21. 30. 55. 26. 12. 77. 18. 34 pink peppercorns. 8. 14 pineapple juice. 55 refried black beans. 5. 54.Diced Greats pieces chicken. 60. 98 salt & pepper to taste. 72 rice. 87 potatoes. 97 red bell pepper seeded. 34. 92 red sweet apples. 1 pita breads. 47 salt to taste. 83 rice wrapper rounds. 62 salt pork. 38. 22 port wine. 40. 87 salt and pepper to taste. 18 saffron. 35 pureed garlic (see note). 28. 80 salt and pepper. 18. 93 prepared horseradish. 75 red skinned potatoes. 50 sage. 26. 77. 85 red. 43. 11. 4 red chilli. 92 red chiles. 52 recipe simmered beef sauce. 79. 4 processed cheese. 5. 31. 50 pinch parsley. 91. 33 red onions. 90. 67 quinoa. 45 red pepper. 4 rinsed. 83 ricotta cheese. 44 salsify. 62 ripe pineapple. 27. 9. 47 rice wine vinegar. 57 prepared spaghetti sauce. 20. 66 108 . 58 plain bread crumbs.. 66 prepared chicken stock or broth. 95 round steak. 33 red gram dal. 35. 13. 34 raita. 90 raspberries. 72 salt. 70 quick-cooking tapioca. 78 ring macaroni or orzo. 21 raisins. 18. 1. 36 red-skinned potatoes. 1 red bell pepper. 88. 33 pn lemon or orange peel. 75 pinches coarse salt. 72 red wine vinegar. 33. 31 roasted chicken. 9 recipe fried polenta. 65. 44 romaine lettuce heart.

50 small butternut squash. 62 soft corn tortillas.. 82 spicy vegetarian refried beans . 18 stem and seeds. 75. 14 spinach leaves. 50 semiboneless quail. 80. 69. 98 sultana grapes in small. 67. 17 shredded monterey jack. 77 sheets. 41 sweet corn kernels. 91. 18 strong beef stock.(14 oz). 16 such as red snapper or bass. 50 slices papaya. 14 small yellow onion. 1 speck. 57 shredded smoked cheddar. 45 seeded and chopped. 67. 29. 64 small bay leaf.. 90 small onion. 62 sliced green onions. 92 sweet onion.. 4 soy sauce. 9 seeded and minced. 64 small fill turbot. 38 shallots. 79 slices turkey.(8 oz). 5 seasoned salt. 71 stalk celery.. 37. 22. 14 shrimp. 9 serrano chiles. 79 shredded lettuce. 75 skim milk. 50 sugar. 43 spicy sausage (bulk). 52 stuffing mix. 23 stalks celery. 16. 20 servings white corn tortilla. 50 small white-skinned onion. 50 spring onions. 82 small white non-oily fish. 69 small head. white and greens. 98 sliced navel oranges. 38 small jalapeno pepper. 41 sm onion. 44 shredded mozzarella cheese. 88 shredded coconut. 79 sprigs fresh flat-leaf parsley. 34. 17 seeded). 54 sherry. 55 slices french baguette. 47 stock or. 89 segments from a star anise. 90 small diced onion. 72 stock or soup mixture. 5 stemmed. 4 sm pkg elbow macaroni. 22 sl eggplant (thin). 94 sm firm-ripe papaya. 87 skin removed. 44 sesame oil. 9. 52. 17 sliced mushrooms. 5 skinned and chopped. 35 stewing chicken. 38. 61 shiitake mushrooms. 43. 64. 34. 41.hawaiian. 9 109 . 26 small plum tomatoes. 56. 9.. 82. 14 small scallops. 26 slices bacon.(6 oz). 68. 83 shoyu. 59. 64 small clov garlic.Index scallions. 69 stalks. 20 small can pimentos. 59 squab or cornish game hens. 93 scotch bonnet chilies. 90 seeded diced unpeeled tomatoes. 73. 9 spicy tomato or vegetable juice . 4 sliced diced water chestnuts . 60 steak. 68 sour cream or plain yogurt. 43 sweet bread. 20 sour cream. 53 shelled cooked tiny shrimp.

26 tamarind paste. 49 unsalted butter. 1 tomatillo salsa. 95 vegetable cooking spray. 79. 57 yellow pepper. 70 tomatoes*.. 17 tomato sauce or tomato puree . 17 vegetable oil. 83 then cut into chunks. 89 water.sour cream. 79 zucchini. 15. 76 tossed with.(8 oz).. 22 whole papaya . 23. 97 whole garlic clove. 83. 44. 72. 97 110 . 55. 31 water to cover. 90 turkey stock. 69 water or stock. 97 vegetable or corn oil. 98 thinly sliced bacon. 74 vinegar. 35 wine. 54 virgin olive oil. 78. 5. 31 whipping cream. 28. 9 whole portabella mushrooms. 92 toasted coconut. 66 white flour. 71 vegetable or chicken stock. 13. 64 sweet potato. 47 veal stock. 15 vegetables. 47 veal bones. 1. 21. 66. 90 white vinegar. 35 undrained.. 45 white wine. 47 thyme or sage. 26 sweet pickle relish. 72 unsweetened coconut milk. 12. 78 turkey.peeled. 99 very cold unsalted. 42 trout. 82 tarragon vinegar. 94 turkey breast tenderloin.Diced Greats sweet paprika. 75. 75 white raisin. 30. 77. 15 tomatoes. 52. 62. 42 winter melon or watermelon. 89. 73 tubular pasta. 97 yogurt -or. 85 unsweetened pie-slicd apples. 11 uncooked long grain rice. 45. 63 thick slices of bacon. 73 teriyaki sauce. 43 to taste. 97. 9 toasted pine nuts. 12 thread saffron. 8 tails left in tact. 87 vegetable broth. 58 uncooked barley. 14. 33. 58 venison steak or roast. 95 whole jalapenos. 85 uncooked penne. 98 water or chicken stock. 96. 65. 2. 68 veal. 26 thin soy sauce. 74 triple sec. 47. 45. 98 with the fat and ski. 5. 13 thyme sprig. 58 worcestershire sauce. 10 thai red curry paste. 30. 90 vegetable or canola oil. 94 yogurt-curry dressing. 49 vanilla. 42. 78 white enriched rice. 9 syrup. 31.. 74. 12. 13 thin slices good-quality white bread. 29. 60 thinly sliced onion. 95 to 4 grapes. 9 whole egg. 97 whole bananas. 43. 85 threads. 85. 92 turmeric.

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