A spiral-sliced ham is an easy and elegant start to a holiday meal. Serve with dilled potato salad, fresh spinach salad, biscuits, and angelfood cake with strawberries.

Ingredients:

1 (10 to 12-pound) spiral-sliced, fully cooked smoked ham
1 cup honey
1 (6-ounce) frozen orange juice concentrate, thawed
1/3 cup soy sauce
1/3 cup apricot jam
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions:

1. Preheat oven to 325°F. Place ham on rack in shallow roasting pan. Mix together remaining ingredients in medium bowl; set aside.
2. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 1 to 1 1/2 hours.

Makes 14 servings.

Ingredients

      2 tb olive oil
      2 tb butter
  1 1/2 lb asparagus; trimmed and cut
      1    ; into 1 1/2-inch
      1    ; pieces
  2 1/2 c  chopped onions
      2    cloves garlic; minced
      1 cn italian tomatoes; (28 oz)
      2 ts oregano
    1/4 ts crushed red pepper
    3/4 lb penne pasta; cooked
    1/2 c  grated parmesan cheese

Instructions

Heat oil and butter in heavy Dutch oven. Saute asparagus for 3 minutes.
Transfer asparagus to bowl leaving oil and butter in pans. Add onions and
garlic to pan and saute about 10 minutes. Add tomatoes, oregano and red
pepper. Bring sauce to a boil, reduce heat and simmer until thickened,
stirring occasionally. Return asparagus to sauce and cook until crisp
tender. Add pasta and cheese. Toss to combine. Season with salt and
pepper. Serve with additional cheese. Yield: 4 servings.

Not only is this recipe easy, it also happens to be vegan (no animal products used).

Ingredients

• 3 cups flour (680 grams)
• 2 cups sugar (450 grams)
• 6 tablespoons cocoa (100 grams)
• 2 teaspoons baking soda (10 cc's = 10 ml)
• 1 teaspoon salt (5 cc's = 5 ml)
• 3/4 cup vegetable oil (200 cc's)
• 2 tablespoon vinegar (30 cc's)
• 2 teaspoon vanilla (10 cc's)
• 2 cup cold water (480 cc's)

Directions

Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.

Eat.

 
Chocolate-Banana Delight 
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This is a great way to use those extra bananas and make a delicious breakfast smoothie.
 
Estimated Times
Preparation Time 5 mins.    
1  cup fat free milk
1  cup ice cubes
1  packet Rich Milk Chocolate NESTLÉ CARNATION INSTANT BREAKFAST Complete Nutritional Drink 
1/2  banana 
Rich Milk Chocolate NESTLÉ CARNATION INSTANT BREAKFAST Complete Nutritional Drink
PLACE milk, ice, Carnation Instant Breakfst and banana in blender; cover. Blend until smooth.

Serving Size: 1

Have you always wanted to try cooking with wine but were afraid to try? This recipe is easy enough for even a novice cook, yet is elegant enough to serve when entertaining.

This chicken recipe is not only delicious and quick to prepare, it is also healthy as it uses only a minimal amount of oil. Imported porcini mushrooms can now be found in many grocery stores, and certainly at Italian specialty stores. To complete this meal, I might serve it with an herb-flavored rice, or garlic mashed potatoes. A tasty sautéed green such as spinach or broccoli rabe would round out the meal nicely.

1 oz. Dried Porcini Mushrooms
8 oz. Fresh White Mushrooms
4 Chicken Breast Halves, Skinned
Flour For Dredging
Salt & Pepper
3 Tablespoons Olive Oil
2/3 Cup Dry Marsala Wine
1/4 Cup Fresh Chopped Parsley


Re hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsely. Strain the porcini water, and set aside to use later. Slice the fresh mushrooms thinly. Dredge the chicken breasts in flour seasoned lightly with salt and pepper, and then brown in a skillet with the oil over medium heat. Once well browned, remove the chicken and set aside.
Cook the sliced mushrooms in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the porcini liquid to moisten it. Return the chicken pieces to the pan with the mushrooms, and add the porcini, the Marsala wine and 1/4 cup of the porcini liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water. When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a platter, spoon over the juices, and sprinkle with the fresh parsley.

Well... I'm an Italian guy... that's why I LOVE Italian food!!! My family recipe for Spaghetti and Meatballs given to me by my Mother, who makes the best red sauce I've ever tasted, and I have been making it myself for over twenty years!

The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. Although my Mother-in-law cans her own tomatoes from her garden, I don't have that option, so I buy a good canned, chopped tomatoes imported from Italy. Pomi is one brand that is now available in grocery stores, and is a personal favorite of mine. The choice of meat is up to you, but I try to add a piece of both sparerib, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. Here is the recipe;


For The Sauce:
2 Tablespoons Olive Oil
2 Cloves of Garlic, Minced
1 Small Onion, Chopped Fine
1 Stalk of Celery, Finely Chopped
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt & Pepper
1/4 Cup Chopped Basil
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Dried Thyme
1/4 Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
2 (6oz) Cans Tomato Paste
1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes)
About 5 Cups water
3 Tablespoons Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice


Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 tablespoons of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal.


Meatballs:
1 lb. Ground Beef
1/2 lb. Ground Pork or Veal
Salt & Pepper
1 or 2 Cloves Garlic, Minced
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Grated Parmesan Cheese
1 Egg
1 Cup Soft Bread Crumbs
1/2 Cup Water

Add the bread crums to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.

This recipe using polenta is similar to lasagne, except layers of firm polenta are used in place of the pasta.

This is a hearty dish that is wonderful during those cold winter months when you are looking to prepare something comforting.


1 oz. Dried Porcini Mushrooms
1 Pound Italian Sausages
4 Tablespoons Oil
2 Garlic Cloves. Finely Minced
1 Small Onion, Finely Chopped
1 Cup White Wine
2 Cups Homemade Chicken Broth
Salt & Pepper To Taste
1 Cup Parmesan Cheese
1 Cup Grated Fontina or Mozzarella Cheese
1 Cup Chopped Tomatoes
3 Tablespoons Tomato Paste
1/4 Cup Chopped Parsley
1 Teaspoon Dried Oregano


Prepare the polenta according to directions and allow to cool. Soak the dried porcini mushrooms in 2 cups of warm water for 30 minutes. Reserve the liquid, and strain. Drain the mushrooms and chop finely. Remove the casing from the sausage and break up. Heat the oil in a medium sized pot. Add the onion and cook until softened. Add the garlic, and cook an additional minute. Add the mushrooms and sausage and cook until the meat begins to brown and is no longer pink. Add the wine and continue cooking until it has almost evaporated. Add the tomatoes and paste and mix well. Add the broth, and 1 cup of the mushroom liquid. Season with salt and pepper and herbs, and cook until thickened, about 1 1/2 hours.

Preheat the oven to 400 degrees F. Grease a 9 X 12 inch baking pan. Cut the cooled polenta into slices and layer on the bottom of the pan. Spread a scoop of the sauce over this, and sprinkle with half of the cheese. Repeat these layers again. Bake for 20 minutes or until bubbly and golden. Let sit 10 minutes before serving.

Note: Both the polenta and the sauce can be prepared the day before and then brought to room temperature before assembling. Try experimenting with your own sauces and ingredients!

 Making pizza bread is so easy, you will be surprised it tastes so good. I suggest serving it both warm and at room temperature, whichever you prefer. It would also be a great idea to take along on a picnic!

Makes 1 to 2 Breads Depending On Size
1 Pkg. Active Dry Yeast

3/4 Cup Warm Water

3 Cups All-purpose, Unbleached Flour

1 Teaspoon Salt

6 Tablesoons Olive Oil

2 Cups Canned Chopped Tomatoes

6 Large Fresh Basil Leaves

2 Cloves Garlic, Minced

Coarse Salt


Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Punch down and place on an oiled 9 inch cake pan. Drain the chopped tomatoes in a strainer to remove some of the juice. Spread the tomatoes across the surface of the focaccia, then sprinkle with the garlic and shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.


Buon Appetito!

8 Minute Frittata

4 eggs

1 Tbsp. water

1/2 cup KRAFT Shredded Cheddar Cheese

1/2 cup chopped green pepper

SPRAY 8-inch microwavable pie plate with cooking spray. Add eggs and water; beat with wire whisk until well blended. SPRINKLE with cheese and green pepper. MICROWAVE on HIGH 6 min. or until eggs are set and cheese is melted.

3 cups prepared pancake batter

60 TEDDY GRAHAMS Graham Snacks, any flavor

3 cups cut-up assorted fresh fruit (strawberries, bananas, blueberries)

Powdered sugar or pancake syrup (optional)

SPOON prepared pancake batter by 1/4-cupfuls onto lightly greased griddle or large skillet. Lightly press 5 bears into surface of each pancake. COOK 1 to 2 minutes; turn and cook until golden brown. Repeat using remaining batter and graham snacks. TOP each pancake with 1/4 cup fruit. Sprinkle with powdered sugar.

KRAFT KITCHENS TIPS Great Substitute Substitute strawberry preserves for pancake syrup.

NUTRITION INFORMATION Nutrition Bonus: These pancakes are fun for kids of all ages. You'll also like the fact that the pancakes contribute calcium and the fruit supplies vitamin C. Diet Exchange: 1 Starch,1 Fruit,1 Fat

Tortillas: The Everyday Bread of Mexico

Its not Mexican without tortillas. Fresh flour and corn tortillas may be found in the refrigerated section as well as near the Mexican canned products, un-refrigerated, at your supermarket. Whichever type you buy, serve them hot.

• Oven: Wrap in foil and place in a 350 degree oven for 10 to 15 minutes.
• Microwave: Lay 4 or 5 tortillas on damp paper towel and cover with another damp paper towel. Micro-cook on High about 1 minute.
• Live gas flame: Create the freshly made flavor of tortillas by heating directly over a low gas flame, turning them almost constantly

Californian Salad     
 
Ingredients :
450g prepared prawns
1 teaspoon lemon juice
1/2 tablespoon salt
Black pepper, salt
1 1/3 bowl lettuce leaves
6 tomatoes
6 artichoke hearts
3 hard-boiled eggs
1 small red chilli

Sauce :
3 or 4 tablespoons mayonnaise
4 tablespoons chilli powder
1 tablespoon chives
1 teaspoon tarragon
1 teaspoon parsley

Recipe :
Bring a litre of salted water to the boil and cook prawns for 2 or 3 minutes.
Leave to cool.

Make sauce :
Mix chilli, mayonnaise, chives, parsley and tarragon together in a bowl.
Season with salt and pepper.

Make salad:
Cut the lettuce leaves into strips in a large salad bowl. Slice the tomatoes and add to the lettuce, halve the hard-boiled eggs and artichoke hearts and put in centre.
Sprinkle with prawns and chopped red chilli.

Awesome Chicken and Yellow Rice Casserole

Ingredients:

• 1 medium onion, coarsely chopped
• 1 medium green bell pepper, coarsely chopped
• 1 (8 ounce) can water chestnuts, drained and chopped
• 2 tablespoons olive oil
• 1 whole chicken
• salt and pepper to taste
• seasoning salt to taste
• 1 (10 ounce) package yellow rice
• 1 (4 ounce) jar diced pimentos, drained

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
3. Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
4. While the chicken is cooking, prepare the yellow rice according to package directions.
5. Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

Hello everybody and welcome to my blog! I'm Leo and I just love to cook, so I'll be sharing some recipes and tips with you and I hope you like it! Bye!