Paella Valenciana

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Yield: 8 servings
Ingredients:
16 large prawns
1 x whole chicken, cut into 8 pieces
1/4 lbs sliced fish fillet (snapper, trout, etc)
1 lbs mussels
1/3 cup olive oil
2 large onion, peeled and chopped
4 x garlic cloves, chopped
1/2 tsp saffron
1 tsp salt
2 cup rice, uncooked
6 cup hot water
1 cup sliced red pepper
1/4 lbs chorizo, sliced
1/2 cup peas


Procedures:
1 Panfry and brown the fish fillets in a pan, then set aside.
2 Cook prawns in boiling salted water until they turn red. Remove and drain.
3 Clean mussels in several baths of cold water to be sure all the sand is washed away. Saute them in a pan over very high heat, until the shells open. Remove from heat, then detach the empty shells.
4 Pour half of the olive oil into a frying pan and brown the chicken pieces.
5 Heat the other half of the olive oil in a very large pan and saute the onions and garlic over medium heat for 2 minutes.
6 Add prawns, sliced chorizo, mussels, fish, chicken, saffron, salt and rice. Saute for 3 minutes.
7 Add water and simmer gently, uncovered, until the rice is almost cooked - about 30 minutes.
8 Stir in the peas and sliced red peppers.
9 Pre-heat oven to 400 F (or 200 C)
10 Finish the paella by putting the pan in the oven and allowing it to bake for 10-12 minutes. You can also transfer the contents of the pan to a casserole if your pan doesn't fit in the oven.
11 Serve the paella in the pan where it was baked. Garnish with lemon slices.

Caramel-Glazed Flan

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Yield: 8 servings
Ingredients:
3/4 cup sugar
4 large eggs
1 3/4 cup water
14 oz can of Sweetened Condensed Milk
1/2 tsp vanilla extract
1/8 tsp salt

Procedures:
1 In a heavy skillet over medium-low heat, cook sugar, stirring constantly, until melted and caramel-colored. Pour into 9-in. round dish or baking pan, tilting to coat bottom completely.
2 In a medium bowl, beat eggs; stir in water, vanilla and salt. Pour over caramelized sugar; set pan in larger pan. Fill larger pan with 1-in. hot water.
3 Bake at 350° for 55 to 60 minutes or until center is just set ( mixture will jiggle ). Remove dish from larger pan to a wire rack; cool for 1 hour.
4 Refrigerate several hours or overnight.
5 To unmold, run a knife around edge and invert onto a large rimmed serving platter

Farmers' Market Chicken Salad

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Yield: 4 servings
Ingredients:

1 1/2 cup toasted wheat germ
1 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
3 x egg whites
2 tbsp water
1 lbs boneless skinless chicken breasts, cut into 1-inch wide strips
FOR SALAD
6 cup mixed salad greens, torn into bite-size pieces
2 cup red or yellow cherry tomatoes, halved
1 1/2 cup small thin green beans +

Procedures:
1 Heat oven to 400ºF. Spray a large baking sheet with cooking spray.
2 For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy.
3 Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet.
4 Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center.
5 To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken.
6 Drizzle Honey-Dijon Dressing over salad. - honey.com

Chicken with Rice

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Yield: 4 servings
Ingredients:
4 slices bacon
1 1/2 pounds chicken parts
1 cup (1 small) chopped onion
1 cup (1 large) chopped green bell pepper
2 large cloves garlic, finely chopped
2 cups long-grain white rice
2 1/2 cups (24-ounce jar) ORTEGA® Thick & Chunky Salsa
1 3/4 cups (14 1/2-ounce can) chicken broth
1 cup (8-ounce can) tomato sauce
1 tsp salt
1/2 tsp ground cumin

Procedures:
1 COOK bacon in large saucepan over medium-high heat until crispy; remove from saucepan.
2 Crumble bacon; set aside.
3 Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides.
4 Remove from saucepan.
5 Discard all but 2 tablespoons drippings from saucepan.
6 ADD onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender.
7 Add rice; cook for 2 to 3 minutes.
8 Stir in salsa, broth, tomato sauce, salt and cumin.
9 Bring to a boil; place chicken over rice mixture.
10 Reduce heat to low.
11 Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone.
12 Sprinkle with bacon.

Grilled Chicken with Chile Strips in Cream

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Yield: 6 servings
Ingredients:
6 boneless, skinless chicken breast halves, grilled and kept warm
2 tbsp vegetable oil
1 cup (1 small) chopped white onion
2 tbsp all-purpose flour
1 1/2 cups milk
1 pkg (3 ounces) cream cheese, cut into pieces
1/2 tsp garlic salt
2 cans (7 ounces each) Whole Green Chiles, drained, rinsed and cut into strips
Chopped fresh parsley

Procedures:
1 HEAT vegetable oil in large skillet over medium-high heat.
2 Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
3 Sprinkle flour over onion; cook, stirring constantly, for 1 to 2 minutes or until flour is golden brown.
4 ADD milk slowly to skillet; bring to a boil.
5 Cook, stirring constantly, for 3 to 4 minutes or until mixture is thickened.
6 Reduce heat to low.
7 Add cream cheese and garlic salt.
8 Cook for 2 to 3 minutes or until cream cheese is melted and well combined.
9 Stir in chiles; heat through.
10 Top chicken breasts with chiles in cream.
11 Sprinkle with parsley.

Grilled Lamb Chops with Mint

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Ingredients:
8 x lamb chops for grilling
2 tbsp chopped fresh mint leaves
3 tbsp sherry vinegar
1 tbsp brown sugar
3 tbsp cooking oil
salt and pepper

Procedures:
1 In a small sauce pan, mix together the sherry vinegar, chopped mint leaves, brown sugar, and pepper (according to taste). Heat until simmering, then set aside.
2 Add the oil, then coat the lamb chops in the mixture.
3 Grill lamb chops until medium, basting both sides with the mint marinade. Season with pepper just before removing from the grill.
4 Sprinkle some chopped mint leaves over the lamb chops just before serving.
5 This dish goes well with baked potatoes and sour cream and chives.

Roast Leg of Rosemary Lamb

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Ingredients:
2 lbs American leg lamb
1 oz garlic, fresh
3 oz vegetable oil
4 tbsp rosemary, fresh
1 tbsp salt
1 tsp pepper
2 tsp mint jelly

Procedures:
1 Remove the bone and trim lamb leg rubbed in garlic and salt and pepper and rosemary leaf, then tie with string.
2 Brush lamb leg with oil and put in a roasting pan. Place in oven at 400 degrees. When lamb is finished roasting, remove the gravy or drippings and make gravy sauce with sherry wine.
3 Serve on a hot plate three slices of lamb with fresh steam vegetable, with mint jelly on one wedge of pear on the side.

Marbled Cheesecake Hearts

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Yeild: 12 Pcs
Ingredients:
2 cups finely crushed crème-filled chocolate sandwich cookies (about 24 cookies)
3 tbsp Butter or margarine, melted
8 oz packages cream cheese, softened
14 oz can Condensed Milk (NOT evaporated milk)
3 eggs
2 tsp Vanilla extract
2 unsweetened chocolate squares (1 oz ea), melted

Procedures:
1 These luscious heart-shaped bars will win your Valentine’s heart.
2 Preheat oven to 300°.
3 Line 13x9-inch baking pan with heavy foil; set aside.
4 Combine crumbs and butter; press firmly on bottom of foil-lined pan. With mixer, beat cream cheese in large bowl until fluffy.
5 Gradually beat in Eagle Brand until smooth.
6 Add eggs and vanilla, mix well.
7 Pour half the batter evenly over prepared crust.
8 Stir melted chocolate into remaining batter; spoon over vanilla batter.
9 With table knife metal spatula, gently swirl chocolate batter through vanilla batter to marble.
10 Bake 45 to 50 minutes or until set.
11 Cool.
12 Chill at least 1 hour.
13 Use foil to lift out of pan.
14 For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or, cut into bars.
15 Store covered in refrigerator.
16 Prep Time: 20 minutes

Crispy Lamb Chops with Almonds

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Yeild: 4 Servings
Ingredients:
8 large lamb chops
1/4 lbs chopped cocktail almonds (salted)
1 tbsp chopped garlic
8 oz butter, softened
1/4 cup bread crumbs
2 tbsp flour
4 large tomatoes
2 tbsp chopped parsley
x salt and pepper to taste
x cooking oil, for deep frying

Procedures:
1 Season lamb chops with salt and pepper, then coat with flour. Deep-fry the lamb chops for 5 minutes, then remove from heat.
2 Slice tomatoes in half, then grill.
3 In a small bowl, mix together the chopped almonds, garlic and parsley.
4 In a small saucepan, melt butter over medium heat. Add the almond-garlic mixture, bread crumbs, then season with salt and pepper. Mix well, then remove from heat.
5 Coat the lamb chops with the almond mixture, then deep-fry again until the lamb chops are golden-brown.
6 Use the rest of the almond mixture to top the grilled tomato halves. Top with more chopped parsley.
7 Arrange the lamb chops with grilled tomatoes and garnish with parsley.

Stuffed California Lamb Rack

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Yeild: 4 Servings
Ingredients:
6 ea ribs American lamb rack
1/2 lb ground American lamb
4 oz chopped spinach
1 onion chopped
5 cloves garlic (chopped)
salt and pepper

Procedures:
1 Mix the ground meat with all the ingredients.
2 Salt and pepper to taste.
3 Insert a knife in between the rack to make hole and stuff all the mixture.
4 Season with salt and pepper, rosemary, thyme, garlic and paprika.
5 Roast in the oven at 250 degrees F for 25 minutes.
6 Cut in 6 pieces.
7 Serve with vegetable of your own choice and its natural juice.
8 Prep Time: 15-30 Minutes ,Cooking Time: 15-30 Minutes
9 Meal Type: Main Dish Miscellaneous
10 Fat: 51g , Calories: 946 , Cholesterol: 325mg , Sodium: 1544mg
11 Course on Menu: Main Course ,Season: Year round

French Potato Sausage Salad

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Yeild: 4 Servings
Ingredients:
2 lbs small red potatoes, cooked, pared, sliced
3 tbsp white wine vinegar
1/3 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs Natural Casing Smoked Sausage, grilled, sliced in 1/2-inch pieces
1/3 cups sliced green onions, including tops
2 tbsp capers
Lettuce leaves

Procedures:
1 Toss cooled potatoes gently with vinegar, oil, salt and pepper.
2 Add sausage to potatoes.
3 Sprinkle with green onions and capers.
4 Serve on lettuce leaves.

Herbed Lamb Salad

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Yeild: 24 Servings
Ingredients:
4 1/2 lbs American lamb top round, cut into 3-ounce pieces
1 oz fresh rosemary, finely chopped
2 oz fresh parsley, finely chopped
1 oz dill leaf, dry
1 tbsp garlic powder
2 tbsp coarse ground black pepper
2 heads romaine lettuce
2 heads red leaf lettuce
2 med bermuda onion, sliced
1/4 cup sliced almonds, toasted
48 sweet cherry peppers
4 oz honey
1 oz balsamic vinegar
1 oz Dijon mustard
1/2 tsp Worcestershire
1 tsp garlic powder
1 tbsp salt
1 tsp pepper
2 tbsp poppy seeds (optional)
8 oz sour cream
4 oz mayonnaise

Procedures:
1 Mix all herbs together.
2 Press lamb into mixture until it is thoroughly encrusted.
3 Grill or broil lamb (finish in oven if well done is desired).
4 Clean, chop and mix together greens.
5 Slice lamb thin and fan out over top of greens.
6 Garnish with onions, cherry peppers, and toasted almonds.
7 Serve with honey mustard dressing.
8 Mix together until smooth: honey, vinegar, mustard, Worcestershire and all spices.
9 Add in sour cream and mayonnaise and chill.
10 Prep Time: 15-30 Minutes , Cooking Time: 15-30 Minutes
11 Fat: 11g , Calories: 212 , Cholesterol: 57mg , Sodium: 511mg
12 Season: Summer-Fall-Spring