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 ...

Ingredients: 2 medium zucchini (1 pound), cut into 1/4-inch thick rounds 1 1/2 cups of your favorite spaghetti sauce, for dipping 1/3 cup prepared Italian salad dressing 1 egg, beaten 1 clove garlic, minced 1 cup Panko (Japanese) bread crumbs 1/4 teaspoon salt Pinch pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 cup (3/4 ounce) grated Parmesan Instructions: Preheat oven to 450 degrees Fahrenheit. Prepare a large baking sheet with a light coating of cooking spray or line with parchment paper and lightly coat with cooking spray. In a medium bowl, whisk together the salad dressing, beaten egg and garlic. In a second shallow bowl stir together bread crumbs and remaining ingredients. Toss the zucchini in the egg mixture and dip each round into the bread crumb mixture, coating both sides evenly, and place in a single layer on the prepared baking sheet. Bake the zucchini for approximately 20-25 mins or until browned and crisp. Remove with spatula and...

INGREDIENTS: 1 tablespoon extra-virgin olive oil 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces 4 Anaheim or poblano chile peppers, chopped 1 small onion, chopped 1 tablespoon dried oregano, crushed 1 teaspoon sweet paprika 1 teaspoon salt 1 8-ounce can tomato sauce 1 tomato, chopped 1 4-ounce jar pimientos, rinsed 8 pimiento-stuffed green olives, sliced 2 tablespoons capers, rinsed 8 cups water 2 1/2 cups brown rice 2/3 cup packed chopped fresh cilantro PREPARATION: Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.

Ingredients: 5 cloves garlic, minced 2 green onions, diced 1 jalapeno, minced (seeds removed if desired) 1 tablespoon sesame oil 2 teaspoons soy sauce 1 teaspoon rice vinegar 1/4 teaspoon ginger 1 pound ground chicken bowl of water, plus 1/2 cup for cooking 20 wonton wrappers oil Instructions: Use your hands to combine first 8 ingredients together in a bowl. Mix well.  Place 1 teaspoon of mixture into a gyoza wrapper. Dip your finger in water and run along the outside edge of the wrapper. Fold wrapper over the mixture and pinch closed. Repeat with remaining filling and wrappers. To cook, heat enough oil to lightly coat the bottom of a skillet over medium-high heat. Place pot stickers in the skillet and fry 2 minutes or until bottoms are golden brown. Pour in 1/2 cup water, cover and cook 5-7 minutes or until water has evaporated. Serve hot.  To freeze, place uncooked potstickers on a baking sheet in a single layer. Freeze until solid. Transfer to freezer...

Ingredients 1 1/2 lbs boneless skinless chicken breasts 5 medium carrots, peeled and chopped (1 3/4 cups) 1 medium yellow onion, chopped (1 1/2 cups) 4 stalks celery, chopped (1 1/4 cups) 3 cloves garlic, minced 3 Tbsp extra virgin olive oil 6 cups low-sodium chicken broth (3 - 15 oz cans) 1 cup water 1/2 tsp dried thyme 1/2 tsp dried rosemary, crushed 1/4 tsp celery seed, finely crushed* 2 bay leaves Salt and freshly ground black pepper, to taste 2 cups uncooked wide egg noodles 3 1/2 Tbsp chopped fresh parsley 1 Tbsp fresh lemon juice Saltine crackers or parmesan cheese, for serving (optional) Directions To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours. Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwh...

Fennel has a very distinct licorice flavor and when it’s grilled becomes a tender, melt-in-your-mouth experience you don’t want to miss. Prep Time 5 min Cook Time 45 min Ingredients: Fennel Olive oil Salt Pepper How to Make It: Trim the tops off the fennel. The stringy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery. Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper. Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender.

A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly. Ingredients: 1 medium summer squash 2 eggs 1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture) 1 teaspoon paprika 1 teaspoon mustard power Salt and pepper Olive oil How to Make It: Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside. Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside. Whisk the eggs in a dish and set aside. In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper. Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done. You can bake the wedges as is for about 30-40 (until soft inside and golden brown on t...

If you’re looking for a meatless meal that satisfies, look no further. This isn’t exactly a recipe, but is meant to inspire you for our next veggie-only dish.  All you do is preheat your oven to 350 F. Then chop up some veggies, herbs and toss them in some olive oil. In this photo, we have pattypans, peppers, onions and tomatoes. Add some fresh herbs like basil, parsley and oregano or whatever you like. Mushrooms, eggplant, garlic and plenty of other veggies also work well. Mix all your ingredients and wrap everything in foil on a baking dish. Bake at 350 F for about 40 minutes or so. Drizzle with your favorite balsamic reduction and serve over rice, quinoa or just have it by itself. 

Ingredients: 4 ripe bananas 1 cup of sugar ¾ cup of applesauce 2 eggs 2 cups of bread flour ½ teaspoon of salt 1 teaspoon of vanilla Directions: Preheat the oven to 350 degrees and grease a 9” x 5” loaf pan. In a large bowl, slice the bananas and use an electric mixer to mash. Add the sugar and blend. Let mixture stand for 15 minutes. Add applesauce and eggs and mix well. Blend in the remaining ingredients. Pour into the greased loaf pan and bake for 55 minutes. Remove from the oven and let stand again for 10 to 15 minutes. Transfer to a wire rack to cool completely.

Ingredients: 1 can cherry pie filling 1 small jar of green Marcino cherries 1 small package chopped pecans 1/2 bag of miniature marshmallows 1 container of whip topping, thawed Instructions: Place cherry pie filling in a mixing bowl. Mix in green Marcino cherries. Add pecans and marshmallows. Fold in whip topping being sure to mix well so all ingredients are incorporated together.  Cover and refrigerate until ready to serve.

Ingredients: 1 cup semisweet chocolate chips 1 (8 ounce) package cream cheese, softened 15 vanilla wafers with creme, crushed 1/3 cup seedless raspberry jam Finely chopped toasted almonds Toasted coconut Instructions: Melt chocolate chips until completely melted and smooth.  Allow cooling slightly. Place cream cheese in a large mixing bowl.  Pour melted chocolate over cream cheese and mix together until very smooth.  Fold in vanilla wafer crumbs being sure to cover all the crumbs with the chocolate mixture.  Refrigerate 3 to 4 hours or until chocolate is firm.  Once firm, shape chocolate mixture into balls.  Roll half the candy balls in the toasted almonds and the other half in the toasted coconut.  Store in the refrigerator to keep them from becoming too soft.