World Recipes

ingredients: dip 1 tablespoon butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard 1 cup mayonnaise salt and pepper to taste zucchini sticks 3 medium zucchini, unpeeled, cut into 3"-long stick 1 tablespoon salt 1 cup coarse, dry bread crumbs (e.g., panko) scant 1/2 cup freshly grated Parmesan cheese 1 tablespoon   Pizza Seasoning   or mixed Italian herbs olive oil spray 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten directions: 1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions. 2) Once the onions are a medium brown, remove from the heat and add the vinegar. 3) Place ...

Ingredients: oil, for greasing pan 8 boneless, skinless chicken breast halves 1 (8 ounce) package cream cheese, cut into 1/2 inch slices 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices 1 cup milk 1 1/2 cups Italian seasoned bread crumbs 1/2 cup grated Romano cheese 1 tablespoon minced garlic 3/4 cup butter, melted 2 tablespoons lemon juice 1/2 teaspoon garlic salt, or to taste 1/2 teaspoon paprika (optional) Instructions: Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting light...

One of my favorite easy weeknight dinners is chicken marsala. Made with sauteed mushrooms in a marsala wine sauce, this dinner has become a regular in our household for years. Typically I buy two chicken breasts and split them to make four pieces. This is a great method to stretch a few pieces of chicken out to feed more people. By pounding the chicken out, it also shortens the cooking time making this dinner a doable meal under 30 minutes from start to finish.  If you love mushrooms and chicken and have never tried chicken marsala, you’re in for a real treat. Enjoy! Ingredients: 2 skinless, boneless, chicken breasts salt and freshly ground black pepper ½ cup all purpose flour or corn starch for gluten-free up to ½ cup olive or vegetable oil 8 ounces container of mushroom, sliced and cleaned 2 tablespoons butter ½ cup sweet Marsala wine ¼ cup chicken stock ¼ cup sherry or dry white wine Optional: 2 tablespoons heavy cream Garnish with c...

There’s not much to be said about this bread. I mean seriously. Bacon IN the bread? Is this the best idea EVER? And I have the wonderful Chantelle from  Just Chef  to thank for this moment of inspiration. She is 100% responsible for making me drool and dream of this bread and finally, I got around to making it yesterday. I didn’t use Chantelle’s recipe but rather made mine up as I went and it happens to be the easiest ‘baked good’ I’ve ever made. Other than the 7 minutes it took to fry the bacon, I threw this together in 5 minutes and popped it into the oven for just over an hour to become golden and delicious. And in 10 minutes, it was finished. I’m not even exaggerating. My twins had a slice each for lunch and the rest was eaten (very greedily) by my husband, my brother and myself. I think, had we shown some restraint, having this for breakfast with a fried egg on top, would probably be the best thing in the world for a hangover (which is enough to get me drinking ...

Ingredients:  2 cup   mashed potatoes , (approximately) 1   to 2 egg 1 ⁄ 4  cup   flour 1   salt 1   black pepper 1   garlic 1   onion , (optional) 1   chives , (optional) 1   cheese , (optional) 1   oil , or Crisco, for frying 1   sour cream , or applesauce, for garnish (optional) Directions: Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes. Preheat skillet and add a couple of tablespoons of Crisco shortening or oil. Make sure the mixture is not too thin. Pour 1/4 cup batter into hot pan; brown on both sides. Enjoy with sour cream or applesauce.  

Ingredients: 1 cup plain yogurt  2 Tbsp olive oil  4 cloves garlic, minced ½ Tbsp dried oregano  1 medium lemon  ½ tsp salt  freshly cracked pepper  ¼ bunch fresh parsley 3½ to 4 lbs chicken pieces  Instructions: To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes. After marinating for 30 minutes, either cook the ...