Recipe From Fish and Shrimp

SHRIMP STUFFED TOMATO
1 lb. cooked salad shrimp
8 green onions, thinly sliced
1 stalk celery, finely chopped
1 clove garlic, minced
1 t. Cajun or Blackened
seasoning
¼ c. fat free mayonnaise
1 ½ t. Worcestershire sauce
1 head romaine lettuce,
chopped
4 Med. tomatoes
2 med. lemons, halved
Place first 7 ingredients into a medium bowl and stir well to combine.
Refrigerate until serving. Core the tomatoes and cut each into 8 sections, leaving the sections connected at the bottom. Divide the lettuce among 4 serving plates and top each with a tomato, splaying out the sections slightly. Stuff each tomato with equal amounts of shrimp salad. Serve with a lemon half to be squeezed over top.
Makes 4 servings
Calories: 135 per serving Fat: 0.5g.


FISH FILLETS WITH SALSA VERDE
1 lb. white fish
1 med. lime, juiced
½ c. green salsa
2 T. cilantro, fresh snipped
Salt and pepper to taste
Preheat broiler.
Place fish on a large plate. Pour lime juice
equally over fish and sprinkle with salt and
pepper. Lightly mist a broiler pan with olive oil
pan spray. Place fish onto pan and tuck under
any thin edges. Broil 4 inches from heat for 6-8
minutes or until fish flakes easily with a fork.
Place green salsa and cilantro in a small bowl
and stir together. Place cooked fish onto serving
plates and top each with 2 T. of salsa verde.
Serve with a lime or lemon wedge.
Makes 4 servings
Calories: 115 per serving Fat: 1g.


CITRUS SHRIMP
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
½ c. fresh squeezed orange juice
1 t. orange zest
2 cloves garlic, minced
1 t. dried thyme
Salt and pepper to taste
Rinse shrimp, pat dry with paper towels. Set aside.
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, orange
juice, orange zest, garlic, and thyme. Bring to a boil, stirring constantly. Reduce heat, simmer
for 1 minute. Add shrimp, cook and stir for 3-5 minutes, until shrimp is pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.


FISH TACO SALAD
1 lb. Orange roughy or other white fish
1 t. Blackened or Mexican seasoning
12 c. shredded cabbage
½ red onion, diced
4 med. limes, juiced
¼ c. fresh snipped cilantro
8 T. salsa
Preheat oven to 400o
Lightly mist a baking sheet with olive oil pan spray. Place fish on baking sheet and sprinkle with
blackened seasoning. Bake for 12-15 minutes or until fish flakes easily with a fork. Remove from
oven and cool slightly. Place shredded cabbage, red onion, and cilantro into a large mixing bowl. Pour lime juice over top of cabbage and toss well. Divide equally between 4 salad plates and top cabbage with cooked fish fillet and salsa.
Makes 4 servings
Calories: 157 per serving Fat: 1g.


SPICED SCALLOPS & SHRIMP
½ lb. bay scallops
½ lb. raw shrimp, peeled and deveined
8 green onions, sliced
1 pkt. Splenda or other sugar substitute
1 T. fresh cilantro, chopped
Salt to taste
Spice Mix:
3 cloves garlic, peeled
1 in. piece fresh ginger, peeled
2 t. mild curry powder
2 T. fish sauce or to taste
¼ c. water
First make the spice mix:
Put all ingredients in a food processor fitted with a metal blade and process until smooth.
Heat a large nonstick skillet over medium heat. Lightly mist with olive oil pan spray, add the
spice mix and cook, stirring for 30 seconds. Turn heat up to medium-high; add scallops, shrimp,
green onion, and Splenda to skillet. Stir-fry for about 3-5 minutes, until shrimp are pink and
scallops are firm. Remove from heat and stir in fresh cilantro.
Makes 4 servings
Calories: 105 per serving Fat: 1.5g.


GARLIC SHRIMP STIR FRY
1 lb. raw shrimp, shelled and deveined
1 med. onion, sliced and separated into rings
2 stalks celery , cut into ½ inch pieces
12 spears asparagus, cut into ½ inch pieces
2 c. broccoli, chopped into small pieces
2 c. cauliflower, chopped into small pieces
4 cloves garlic, minced
½ c. soy sauce
2 pkts. Splenda or other sugar substitute
Dash crushed red pepper
Lightly mist a large skillet with olive oil pan spray and preheat over medium high heat. Add
onion, celery, asparagus, broccoli, and cauliflower. Cook and stir until vegetables are almost
tender. Add shrimp, soy sauce, crushed red pepper, and Splenda. Cook and stir for 3-5 minutes
or until shrimp is pink and opaque.
Makes 4 servings
Calories: 125 per serving Fat: 0.5g.


FABULOUS TUNA SALAD
4 oz. White Albacore tuna, in water, drained
1 lrg. radish, grated
1 green onion, sliced
½ stalk celery, thinly sliced
½ T. Fat Free Mayonnaise
1 T. fresh squeezed lemon juice
Lemon pepper to taste
Mustard to taste
Place all ingredients in a small bowl and mix well.
Serve in lettuce of choice, as a wrap, or on Melba toast. This also a great salad topper for
greens of your choice, and a lemon wedge squeezed over top.
Makes 1 serving
Calories: 160 per serving Fat: 4g.


HALIBUT STEAKS WITH CUCUMBER SAUCE
1 lb. Halibut steaks, ¾ inch thick
½ c. fat free plain yogurt
½ c. cucumber, finely chopped
¼ t. dried dill or mint
Salt and pepper to taste
Preheat oven to 400o or grill to
medium
For sauce;
In a small bowl stir together yogurt, cucumber and dill. Cover and chill until serving.
Lightly mist a baking sheet with olive oil pan spray. Place halibut on baking sheet and sprinkle with salt and pepper. Bake or grill for 12-15 minutes or until fish flakes easily when tested with a fork. Serve each with 2 T. cucumber sauce.
Makes 4 servings
Calories: 107 per serving Fat: 1g.

SHRIMP SCAMPI
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
2 cloves garlic, minced
1 T. fresh snipped parsley or 1 t. dried
2 lemons, juiced
¼ c. chicken broth
Dash cayenne pepper
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, garlic,
parsley, lemon juice, chicken broth, and cayenne pepper. Bring to a boil stirring constantly. Boil
1 minute. Add shrimp, cook, while stirring for 3-5 minutes until turn shrimp pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.


ORANGE ROUGHY WITH STRAWBERRY SALSA
1 lb. Orange Roughy or other white fish
20 lrg. strawberries
½ red onion, chopped fine
2 limes, juiced
¼ c. fresh snipped cilantro
1 jalapeno, chopped fine (I chop mine in a food
processor or blender.)
½ orange, juiced
Salt and pepper to taste
For salsa:
Marinate chopped onion in the fresh squeezed lime juice, while preparing the other salsa ingredients. Remove stems from strawberries wash and dice into small cubes. Place into a medium mixing bowl. Add; cilantro, jalapeno, orange juice, and the onion lime marinade. Stir. Refrigerate until ready to serve.
Preheat oven 400o Lightly mist a baking sheet with olive oil pan spray. Place fish on baking sheet and sprinkle with salt and pepper. Cook for 12-15 minutes or until fish flakes easily with a fork. Place fish on serving plates and spoon strawberry salsa over each fillet.
Makes 4 servings
Salsa makes 4…. ¼ c. servings
Calories: 37 per serving Fat: 0g.
Fish and salsa together
Calories: 127 per serving Fat: 1g.


ORANGE ONION GLAZED ORANGE ROUGHY
1 lb. Orange Roughy
1 lrg. onion, thinly sliced and separated into rings
½ c. fresh squeezed orange juice
1 t. dried basil
Salt and pepper to taste
Preheat oven to 400o Lightly mist a baking sheet with olive oil pan spray. Place fish on baking sheet and sprinkle with salt and pepper. Cook for 12-15 minutes or until fish flakes easily with a fork.
Lightly mist a large skillet with olive oil pan spray and preheat over medium high heat. Add onion to hot skillet cook and stir until tender. Carefully stir in orange juice and basil. Bring to a boil; reduce heat. Simmer and stir until most of the liquid has evaporated. Place fish on a serving plate and spoon onion glaze over top.
Makes 4 servings
Calories: 120 per serving Fat 1g.


GARLIC SHRIMP
1 lb. raw shrimp, peeled and deveined
3 cloves garlic, minced
1 (14.5oz.) can crushed tomatoes
1 med. lemon, juiced
1 pkt. Splenda or other sugar substitute
1 T. dried parsley
Salt and pepper to taste
Place shrimp in a large bowl with the garlic, and salt and pepper. Toss well to mix.
Heat a large nonstick skittle over medium-high heat. Lightly mist with olive oil pan spray. Add
the shrimp and garlic, and stir for 2 minutes, or until shrimp are pink. Reduce heat to medium;
add the crushed tomatoes, lemon juice, Splenda, and dried parsley. Cook, stirring, for 3-4
minutes and heated through.
Makes 4 servings
Calories: 102 per serving Fat: 1g.


SPICED SHRIMP AND SPINACH SALAD
1 lb. raw shrimp, peeled and deveined
1 ½ t. Fajita or Mexican seasoning
2 garlic cloves, minced
12 c. spinach
2 lemons, juiced
Rinse shrimp; pat dry with paper towels. In a small bowl toss together the shrimp and fajita seasoning; set aside.
Lightly mist a large non-stick skillet with olive
oil pan spray heat over medium high heat.
Carefully add the lemon juice, shrimp and garlic. Cook and stir for 3-5 minutes until the shrimp are pink and opaque. Remove from heat and set aside. Divide spinach equally among 4 serving plates and spoon spiced shrimp over top. Serve with De-Light
Vinaigrette dressing.
Makes 4 servings
Calories: 130 per serving Fat: 0.5g.


UN-FRIED TILAPIA
I lb. Tilapia, or other white fish
4 T. finely ground Melba toast, process in a
blender or food processor
1 t. dried thyme
1 t. dried basil
½ t. garlic powder
½ t. lemon pepper
1 t. Blackening seasoning, or to taste
Preheat oven to 400o Lightly mist a baking sheet with olive oil pan spray. Put Melba crumbs and all seasonings on a plate. Mix well. Coat both sides of fish fillets with crumb mixture and transfer to baking sheet. Place baking sheet on bottom rack of oven. Bake for 20 minutes or until fish flakes and is golden brown. Serve with a lemon wedge.
Makes 4 servings
Calories: 115 per serving Fat: 2.5g.

Sauces & Dressings

COCKTAIL SAUCE
1 c. Heinz Reduced Sugar or One Carb
ketchup
3 T. fresh squeezed lemon juice
1 t. ground horseradish or to taste
½ T. Worcestershire sauce
Fresh ground black pepper to taste
Combine all ingredients in a small bowl and
stir well.
Refrigerate.
Makes approx. 1 cup; serving size of 1 tablespoon
Calories: 5 per serving Fat: 0 g.


ASPARAGUS GUACAMOLE
1 lb. asparagus ends trimmed and cut into 1-inch pieces
1 lime, juiced
¼ c. fresh cilantro stems removed and finely chopped
¼ c. salsa
½ t. cumin
½ t. chili powder
Garlic salt and black pepper to taste
Steam or boil asparagus until very tender. Drain and rinse under cold water to cool completely.
Drain well.
Place cooled asparagus in a food processor fitted with a chopping blade; process for 30-60
seconds until smooth. Transfer asparagus to a small bowl. Add lime juice, cilantro, salsa, and
seasonings. Stir well to combine. Refrigerate.
Serve over meat, salad greens, Melba toast, and in lettuce wraps; also makes a good dip for
vegetables.
Makes approx. 2 cups; serving size of 2 tablespoons
Calories: 8 per serving Fat: 0g.


CREAMY RANCH DRESSING
1 c. Fat Free cottage cheese
¼ t. garlic powder
¼ t. onion powder
2 t. white wine vinegar
¼ c. skim milk
1 t. chopped chives
Puree all ingredients in a food processor or blender.
Refrigerate in tightly sealed container.
Makes approx. 1 ½ cups; serving size of 2 tablespoons each
Calories: 20 per serving Fat: 0g.


DE-LIGHT VINAIGRETTE
1 c. chicken broth
¼ c. green onion, chopped
¼ c. fresh parsley, stems removed
2 T. red wine vinegar
1 t. Dijon or course ground mustard
1 clove garlic, minced
¼ t. dried dill
In a covered blender, combine all ingredients. Cover tightly and blend until smooth.
Refrigerate for at least 2 hours. Serve over
salad greens or use as a marinade for meats.
Makes approx. 2 cups; serving size of 2 tablespoons
Calories: 10 per serving Fat: trace


HONEY-LIME DRESSING
¼ c. fresh squeezed lime juice
¼ c. red wine vinegar
2 T. sugar free honey
2 T. fresh cilantro, finely chopped
2 cloves garlic, minced
Mix all ingredients in a small bowl until combined.
Refrigerate. Also makes a great marinade for chicken and fish.
Makes approx. ¾ cup; serving size is 2 tablespoons
Calories: 31 per serving Fat: 0g.


HORSERADISH SAUCE
¼ c. Fat Free Mayonnaise
¼ c. Fat Free sour cream
1 T. Dijon mustard
2 green onions, finely chopped
2 t. ground horseradish
Place all ingredients in a small bowl and mix until well blended.
Refrigerate. Serve over steak, or meat of your choice; also makes a good dip for vegetables.
Makes approx. ¾ cup; serving size is 1 tablespoon
Calories: 13 per serving Fat: 0 g.


HCG BBQ SAUCE
½ c. Heinz Reduced Sugar or One Carb ketchup
2 t. dried minced onion
¼ c. dill pickle relish, no sugar added
¼ c. water
1 pkt. Splenda or other sugar substitute
1 ½ t. Worcestershire sauce
2 T. lemon juice
¼ t. mustard
Dash cayenne
Dash black pepper
Salt to taste
Place all ingredients in a small sauce pan and bring to a boil.
Reduce heat to low, simmer for 20 minutes, stirring often.
Refrigerate. Serve over grilled chicken or fish.
Makes approx. 1 cup; serving size 2 tablespoons
Calories: 7.5 per serving Fat: 0 g.


LITE RANCH DRESSING
1 c. Fat Free plain yogurt
1 pkt. Ranch salad dressing mix
3 T. lemon juice
½ c. skim milk
Combine all ingredients in a small bowl and mix well.
Refrigerate until chilled.
Makes approx. 1 ½ cups; serving size of 2 tablespoons each
Calories: 10 per serving Fat: trace


SWEET CILANTRO SAUCE
¼ c. Sugar Free honey
¼ c. water
¼ c. chicken broth
2 T. red wine vinegar
1 T. lemon juice
1 clove garlic, minced
½ t. cornstarch
2 T. fresh cilantro stems removed and chopped fine
Place all ingredients, except cilantro, in a small sauce pan and heat over medium heat.
Whisk and boil until sauce thickens and is bubbly. Remove from heat and stir in fresh cilantro.
Serve over fish or chicken.
Makes approx. ¾ cup; serving size is 2 tablespoons
Calories: 52.2 per serving Fat: 0g.


FRESH TOMATO RELISH
1 lb. fresh tomatoes
3 T. red wine vinegar
1 T. Dijon or Spicy Brown mustard
2 T. water
½ med. red onion, chopped
½ t. salt
3 T. capers, drained
Ground black pepper to taste
Dice tomatoes and place in a medium, glass or plastic bowl. Combine all remaining ingredients
and mix well. Cover and refrigerate. Serve with fish or chicken, or over salad greens.
Makes approx. 2 ¼ cups; serving size of ¼ cup each
Calories: 220 per serving Fat: 0 g.

Recipe From Chicken

MUSTARD CHICKEN WRAPS
1 lb. ground chicken breast*
2 T. mustard, yellow or Dijon (I use spicy brown)
Salt and pepper to taste
Paprika to taste and color

Mix all ingredients well. Shape into 4 equal, 4oz. patties. Grill or broil as you would a hamburger. Serve in a lettuce wrap, or to cut fat and calories, use for the HCG burger. You can also use this recipe crumbled and browned in a skillet. Wrap in lettuce with your choice of other vegetables, or serve over chopped salad greens.
Makes 4 servings
Calories: 135 per serving Fat: 3g.
*Note: Choose your chicken breast from the butcher section of your grocer and ask the butcher to grind them, if you don’t have a way of grinding for yourself.


CHICKEN ZUCCHINI BAKE
1lb. chicken breast, cubed
1 med. onion, diced
8c. zucchini , sl iced
1 clove garl ic, minced
1(14oz.) can diced tomatoes
1(8oz.) can tomato sauce
1t. Italian seasoning
½c. water
Salt and pepper to taste
 
Preheat oven to 375o Lightly mist a large non-stick ski l let with ol ive oi l pan spray. Cook cubed
chicken in ski l let over medium-high heat unti l no longer pink. Reduce heat to medium; add onion, garl ic, tomatoes, tomato sauce, water and seasonings.
Heat through unti l thickened and bubbly. Mist a 9x13” baking dish with olive oi l pan spray. Evenly spread 1c. chicken mixture in bottom of baking dish. Layer 4c. zucchini over top. Spoon halve of chicken mixture evenly over top of f irst layer of zucchini . Repeat layers with remaining zucchini and chicken mixture. Cover with foi l and bake for 1 hour or unti l zucchini is tender.
Makes 4….2 1/2c. servings
Calories: 190 per. Serving Fat: 3g.


GRILLED CHICKEN PICCATA
1 lb. chicken breast
2 lrg. lemons
1 t. lemon zest
½ t. crushed dried rosemary
¼ t. salt
¼ t. fresh ground black pepper
2 T. I Can’t Believe It’s Not Butter Spray
1 T. capers, drained
½ t. dried parsley
Preheat grill to medium. Halve and juice 1 lemon (should have about 3 T.) set juice aside.
Slice remaining lemon into 8 very thin slices and set aside. Place chicken breast on a large plate. In a small bowl combine, lemon zest, rosemary, salt and
pepper. Sprinkle the mixture evenly over both sides of the chicken breast. Rub in with your fingers. Arrange two slices of lemon on top of each chicken piece, overlapping if necessary.
Place chicken on grill and cover. Grill for 15-18 minutes or until no longer pink and juices run
clear. Meanwhile, in a small sauce pan combine the lemon juice, I Can’t Believe It’s Not Butter Spray,
capers and parsley. Heat through. Remove chicken to serving plates and drizzle with warm lemon caper sauce.
Makes 4 servings
Calories: 144 per serving Fat: 3g.


ITALIAN CHICKEN BUNDLES
1 lb. chicken breast
1 med. tomato, sliced into 8 thin slices
½ med. red onion, sliced into rings and separated
1 c. raw spinach stems trimmed
1 (8oz.) can tomato sauce
½ c. water
Italian seasoning
Garlic salt
Pepper
8 wooden toothpicks
 
Preheat oven to 375o Place chicken breast, smooth side down, between two pieces of plastic wrap. With flat side of a meat mallet, pound lightly to ¼ -inch thickness. Remove top layer of plastic wrap. On each breast, layer two slices of tomato, 3-4 slices of red onion, and 6-8 spinach leaves. Sprinkle
chicken with desired amount of Italian seasoning, garlic salt and pepper. Starting from the short
side, roll up each breast. Secure with wooden toothpicks. Lightly mist a baking dish with olive
oil pan spry. Place each chicken breast into prepared baking dish, with toothpicks facing up. In a small bowl, whisk together, tomato sauce, water and ¼ t. Italian seasoning. Pour sauce over top
of chicken. Cover with foil. Bake for 35-40 minutes until chicken is tender and no longer pink.
Place each bundle on a serving dish and spoon remaining sauce over top.
Makes 4 servings
Calories: 162 per serving Fat: 3g.


LITE LEMON CHICKEN
1 lb. chicken breast
2 t. garlic powder
2 t. lemon pepper
½ t. seasoned salt
1 c. fresh squeezed lemon juice
4 lemon slices, optional
 
Preheat oven to 400o In a small bowl combine, garlic powder, lemon pepper and seasoned salt. Mix to blend. Place chicken on a large plate, and rub evenly with seasoning mixture. Cover with plastic wrap and refrigerate for 15 minutes. Heat a large non-stick skillet over medium-high heat and mist lightly with olive oil pan spray. Remove chicken from refrigerator and place into heated skillet. Cook
chicken 2-3 minutes per side, until browned. Lightly mist a baking dish with olive oil pan spray and place chicken, smooth side up into baking dish. Pour lemon juice over the chicken, and top each with a lemon slice. Bake for 18-20 minutes or until no longer pink and juices run clear.
Remove from oven, baste with pan juices. Let stand 5 minutes before serving.
Makes 4 servings
Calories: 140 per serving Fat: 3g.


MUSTARD BAKED CHICKEN
1 lb. chicken breast
½ c. brown mustard (I use spicy brown)
1 T. soy sauce
2 pkts. Splenda or other sugar substitute
 
Preheat oven to 425o Lightly mist a shallow baking dish with olive oil pan spray. Place chicken, smooth side up into the baking dish. In a small bowl stir together mustard, soy sauce, and Splenda. Brush mustard mixture generously over each chicken breast. Bake uncovered for 20 minutes or until no longer pink, brushing with mustard mixture half way through cooking.
Makes 4 servings
Calories: 140 per serving Fat: 3g.


CHICKEN WITH ONION CILANTRO RELISH
1 lb. chicken breast
½ c. onion, coarsely chopped
¼ c. fresh cilantro
¼ t. salt
¼ t. pepper
3 T. fresh squeezed lime juice
2 med. limes, halved

In a food processor combine onion, cilantro, salt and pepper. Process until mixture is very finely
chopped. Dip chicken in lime juice and grill or broil for 6 to 8 minutes. Turn chicken over and spread with onion cilantro relish. Cook for 6 to 8 minutes or until no longer pink. Serve with half a lime.
Makes 4 servings
Calories: 160 per serving Fat: 3g.

ORANGE GINGER CHICKEN
1 lb. chicken breast
¼ c. soy sauce
½ c. chicken broth
½ c. fresh squeezed orange juice
1 t. ground ginger
1 clove garlic, minced
In a gallon size Ziplock bag combine, soy sauce, chicken broth, orange juice, ginger and garlic.
Seal bag and mix well. Add chicken and marinade for 2-6 hours.
Preheat grill to medium. Remove chicken from bag and reserve marinade. Grill chicken for 8-10
minutes. Turn, brush with marinade and grill for 8-10 minutes more, or until tender and no longer pink.
Makes 4 servings
Calories: 144 per serving Fat: 3g.


CHICKEN SAUSAGE
1 lb. ground chicken breast*
2 green onions, finely sliced
1 egg white, slightly beaten
2 t. poultry seasoning
1 t. ground sage
1 t. ground fennel seed
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. salt and pepper

Preheat large non-stick skillet on low-medium heat.
Mix ground chicken, green onion, egg white, and seasonings together. Form into four equal 4oz.
patties. Lightly mist skillet with olive oil pan spray and gently place patties inside. Turning once,
half way through cooking. Cook until lightly browned on both sides and until no longer pink.
Serve in a lettuce wrap, on Wasa flatbread, or alone for a little something different.
Makes 4 servings
Calories: 135 per patty Fat: 3g.
*Note: Choose your chicken breast from the butcher section of your grocer and ask the butcher to grind them, if you don’t have a way of grinding for yourself.


SAUSAGE ZUCCHINI BOATS
2 med. zucchini
1 (14oz.) can diced tomatoes
1 t. Italian seasoning
1 recipe Chicken Sausage (see recipe on previous page)
Salt and pepper

Preheat oven to 450o Prepare sausage recipe from previous page. Lightly mist a large non-stick
skillet with olive oil pan spray and heat over medium-high heat. Crumble chicken mixture into
preheated skillet instead of forming into patties. Cook and stir sausage until browned and no
longer pink. Stir in tomatoes, Italian seasoning, and heat through. Remove from heat and set aside.
Cut ends from each zucchini and discard. Cut zucchini in half, lengthwise. With a 1 inch melon
baller or measuring spoon, carefully scoop out center seeded area of each zucchini half, forming a boat. Lightly mist a baking sheet with olive oil pan spray and place each zucchini boat on baking sheet. Sprinkle zucchini with salt and pepper. Divide sausage mixture evenly into the center of each boat. Cook for 20-25 minutes until zucchini is tender.
Makes 4 servings
Calories: 188 per serving Fat: 3g.

ORANGE GRILLED CHICKEN WITH HERBS
1 lb. boneless chicken breast, skin attached
2 cloves garlic, minced
¾ t. orange zest
¼ t. fresh thyme, minced
¼ t. fresh rosemary, minced
Fresh ground pepper to taste
½ c. fresh squeezed orange juice
¼ c. vinegar
2 t. Worcestershire sauce
 
Preheat grill to medium-high.
Combine first 5 ingredients in a small bowl. Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb mixture under the skin of each breast, pulling the skin back over when finished. Mix orange juice, vinegar, and Worcestershire in a small bowl. Grill chicken for 6-8 minutes on each side, turning once and basting with orange juice mixture. Cook until chicken is tender and no longer pink. Remove skin before eating.
Makes 4 servings
Calories: 174 per serving Fat: 3.1g.


SPICY ORANGE CHICKEN
1 lb. chicken breast
2 T. cumin
1 c. chicken broth
½ c. fresh squeezed orange juice
1 T. jalapeno, chopped very fine
2 T. Dijon mustard
2 small oranges, peeled and cut into ½ inch
pieces Salt and pepper to taste
¼ c. fresh snipped cilantro
Sprinkle cumin over chicken, coating both sides well. Heat a large non-stick skillet over mediumhigh
heat and mist lightly with olive oil pan spray. Place chicken into skillet. Cook 4 minutes or until browned, turning once. Remove chicken from skillet and set aside. Increase heat to high.
Add chicken broth to skillet and boil 1 minute to reduce broth slightly. Whisk in orange juice,
jalapeno, mustard, salt and pepper. Return chicken to skillet and reduce heat to low; cover and
simmer 8-10 minutes or until no longer pink, turning chicken once. Add orange segments. Cook
briefly to warm. Place on serving plates and sprinkle with cilantro.
Makes 4 servings
Calories: 166 per serving Fat: 3g.

THAI CHICKEN
1 lb. chicken breast*
4 T. soy sauce
2 T. Fat Free plain yogurt
1 lemon, juiced
3 cloves garlic, minced
1 t. dried basil
1 t. ground ginger

Dash of crushed red pepper flakes Put all ingredients, except chicken, in a gallon size Ziplock bag. Seal bag and mix well. Add chicken to bag. Seal and marinate at room temperature for 30 minutes or for several hours in refrigerator, turning bag a few times to coat chicken. Remove chicken from marinade and grill or bake at 375o for 15-18 minutes or until chicken is no longer pink.
Makes 4 servings
Calories: 150 per serving Fat: 3g.
*Note: This recipe is also a great marinade for fish. I broil or bake my fish, as it turns out better for such a small and thin portion.

CHICKEN & STRAWBERRY SALAD

Dressing:
2 T. fresh squeezed orange juice
2 T. fresh squeezed lemon juice
1-2 pkts. Splenda or other sugar substitute
Combine ingredients well.
Chill until serving.
Salad:
¼ c. soy sauce
2 T. fresh squeezed orange juice
1 clove garlic, minced
2 green onions, thinly sliced
½ lb. chicken breast
4 c. raw spinach
1 c. sliced strawberries
¼ med. red onion sliced, rings separated
 
In a gallon size ziplock bag combine, soy sauce, green onions, 2 T. orange juice and garlic.
Add chicken and seal bag. Marinate in refrigerator for2-24 hours, turning occasionally. Remove
chicken from bag and reserve marinade. Grill or broil chicken for 8-10 minutes turning once and
brushing with marinade. Cook until chicken is tender and no longer pink. Cool chicken slightly.
Place spinach, 2 c. each onto serving plates. Slice chicken and place on top of spinach, top with
sliced strawberries and red onion rings. Shake dressing and drizzle evenly over two salads.
Makes 2 servings
Calories: 195 per serving Fat: 3g.

CHICKEN BROCCOLI CASSEROLE

1 lb. chicken breast, cubed
2 c. chicken broth
8 c. broccoli florets
3 ribs celery with leaves, chopped
½ med. onion, chopped
1 t. dried parsley
½ t. dried thyme
½ t. dried marjoram
Salt and pepper to taste
 
Preheat oven to 375o
Lightly mist a 9x13” baking dish with olive oil pan spray. Layer cubed chicken evenly in bottom
of baking dish. Layer broccoli, celery, and onion evenly over top of chicken. Sprinkle herbs, salt
and pepper over all. Pour chicken broth over. Cover with foil and bake for 1-1 ½ hours, until
chicken is tender and no longer pink.
Makes 4….2 ½ c. servings
Calories: 205 per serving Fat: 3g.

Anchovy Sauce
Yield > 1
Keys : Fish Italian Italy European Mediterranean
Ingredients :
1/4 x ciabatta loaf
6 x salted anchovy fillets prepared (qv) and finely
chopped
3 tbl finely chopped flat leaf parsley
1 tbl salted capers prepared (qv) and finely chopped
1 clv garlic peeled and crushed
2 x hard boiled egg yolks
1 tbl white wine vinegar
2 tbl extra virgin olive oil
1/4 tsp freshly ground black pepper
Method :
• Soak the bread in 1/2 cup water then squeeze out the liquid.
• Mix the bread with the anchovies parsley capers garlic and elg yolks using a fork.
• Add the vinegar oil and pepper.
 
Anchovy Zuppetta, Rowboat Style
Yield > 4
Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean
Ingredients :
4 tbl Extra-virgin olive oil
4 x Jalapenos seeded, chopped fine
2 tbl Sliced almonds
1/2 med Red onion finely chopped
1 cup Dry white wine
1 cup Basic Tomato Sauce see *
Note
1 lb Anchovies or sardines cleaned, gutted
2 x Scallions thinly sliced
10 x Basil leaves cut chiffonade
10 x Mint leaves cut chiffonade
Grilled bread slices
Method :
• In a 12- to 14-inch saute pan, heat oil until smoking. Add jalapenos, almonds and onions and cook until softened and lightly browned, about 2 to 3 minutes. Add white wine and tomato sauce and bring to a boil. Add anchovies and return to boil. Lower heat to simmer and cook through, about 8 to 10 minutes. Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.
• This recipe yields 4 servings.


Ancini Di Pepe
Yield > 1
Keys : Desserts Pasta Italian Italy European Mediterranean
Ingredients :
3/4 cup ancini di pepe macaroni,cooked, drained and rinsed
1 x 20 oz. can crushed pineapple
1 lrg can mandarin oranges, (13-16 oz?)
3/4 cup sugar
2 tbl n flour
2 x eggs
1/4 tsp salt
1 sm cont cool whip
Method :
• Cook juice from crushed pineapple and mandarin oranges with sugar, flour, eggs, and salt until thick. Pour over macaroni and fruit mixture. Cool 4 hours or overnight. Add 1 small container of cool whip. Mix well and refrigerate Andrea's Baked Ziti
Yield > 6 Servings
Keys : Main Dish Italian Italy European Mediterranean
Ingredients :
1 lb Ziti, cooked
1 lb Hamburger, cooked
1 x 15 oz pk ricotta cheese
1/4 cup Parsley
1/2 cup Parmesan cheese
1 x Egg
2 cup Shredded mozzarella cheese
3 cup Sauce of your choice
Method :
• Mix ricotta cheese, egg, parsley and parmesan cheese together.
• Careful- ly mix hamburger with this mixture. Add ziti. Mix in 3/4 of the sauce of your choice. Spread in a pan. Put the rest of the sauce on top. Sprinkle mozarella cheese on top.
Bake at 350F for 30-35 minutes.


Andy's Chunky Veggie Pasta Sauce
Yield > 4
Keys : Sauces Pastas Beef Meats Italian Italy European Mediterranean
Ingredients :
1/2 lb lean ground beef
1 med yellow onion, chopped
1 x 15 oz can peeled tomatoes
or
3 med fresh peeled plus
1/2 cup water
1/2 med bell pepper (any color),chopped
1/2 cup sliced mushrooms (canned is fine)
3 stalk celery, sliced
2 cl garlic, minced
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp rosemary
1/2 tsp thyme
1 x dollop good olive oil
x-tra hot sauce to taste
fresh ground black pepper
grated parmesan
or
Romano cheese
Method :
• Brown the ground beef with the onions in a medium to large skillet (it should have a lid; alternatively, a large covered saucepan may be used). Drain the fat. Chop the tomatoes into
bite-size pieces (do not drain) and add to the beef. Add the mushrooms, celery, pepper and garlic. Add herbs, crushing first, making sure the rosemary needles are well broken-up.
Add a dollop (just enough for flavor) of olive oil, grind some pepper on top to taste. Finally, add the hot sauce to taste, remembering that the sauce simmers down and it will concentrate the hot stuff! Cook on medium heat for 5-10 minutes uncovered, then reduce heat, cover, and simmer for 15-20 minutes. Uncover, and reduce sauce until it is the
desired consistency. Serve over pasta with grated cheese and crusty bread. Heather

Andy's Italian Cheesecake
Yield > 1 Servings
Keys : Italian Italy European Mediterranean


Ingredients :
2 cup Sugar
6 lrg Eggs
1 lb Ricotta Cheese
1 lb Cream Cheese
1 tsp Vanilla Extract
Method :
• Separate eggs and beat whites stiff.
• In a large bowl, thoroughly mix all ingredients except the egg whites. Fold in the egg whites until just completely mixed.
• Butter and lightly flour a 9" spring pan. Pour in the entire mixture.
• Bake at 325 degrees F. for 1 hour - do not open oven door. Without opening oven door, turn off oven and let remain in oven for an additional hour.
• Remove from oven; the cheesecake should be lightly browned and should have several cracks in the center. The center will also be slightly lower than the edges. If you do choose to use a glaze, you will see that this cheesecake forms its own rim. If your oven runs hot or cold, change the temperature by + or - 25 degrees rather than changing the
cooking and idle time.
• Insert knife around sides of pan to insure easy removal of spring pan sides. Remove the spring pan sides and place cheesecake and bottom of spring pan on a plate to catch the liquid which will exude during the 3 hours the cheesecake is in the refrigerator. The longer the better in this case. Do not cover.
• This recipe takes about 5 1/2 hours from start to eating. (Much of it free time for other tasks). But it is definitely worth the effort. Enjoy!

Angel Hair Pasta and Stewed Tomatoes
Yield > 1
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
1 box angel hair pasta
2 can stewed tomatoes juice from one lemon (small)
1 cup broccoli, chopped
3 x cloves garlic, chopped up fine
2 tsp fresh oregano
1 tsp basil
1 tsp thyme
Method :
• Cook pasta. Cook broccoli (steam or boil). Mix pasta, broccoli and rest of ingredients. Its that easy and tastes great! I'll be having it for lunch today.
 
Angel Hair Pasta with Cilantro
Yield > 4
Keys : Herbs Italian Italy European Mediterranean Cold Warm
Ingredients :
16 oz sun-dried tomatoes, drained of oil, coarsely
chopped 4 tbl oil in which they were packed
16 oz feta cheese, crumbled 2 bn fresh cilantro, coarsely chopped 8 oz angel hair pasta
Method :
• Combine first three ingredients and set aside.
• Cook pasta according to package directions and toss with the tomato, cilantro, cheese mixture. Serve warm or cold.
• Serves 4 as a main course or 8 as a side dish.
 
Angel Hair Pasta with Cilantro, Sun-Dried
Tomatoes and Feta
Yield > 4
Keys : Herbs Cheese Pasta Italian Italy European Mediterranean Cold Warm
Ingredients :
8 oz "bella" sun-dried tomatoes in oil,
coarsely chopped
2 tbl olive oil, from tomatoes
8 oz feta cheese, crumbled
1 bn fresh cilantro, coarsely chopped
4 oz angel hair pasta, cooked
Method :
• Combine first 3 ingredients and set aside. Cook pasta according to directions and toss with the tomatoes, cilantro and feta cheese. Serve warm or cold.

Angel Hair Pasta with Lemon and Garlic
Yield > 1
Keys : Citrus Italian Italy European Mediterranean
Ingredients :
INGREDIENTS
1 tsp olive oil from jar of sun-dry tomatoes
3 x garlic cloves, peeled and pulverized
1/2 cup dry white wine
1 3/8 cup freshly squeezed lemon juice
1/4 cup chopped sun-dry tomatoes, (the kind in oil)
8 oz angel harpist, cooked, kept warm
1/4 cup chopped fresh basil
2 tbl grated parmesan
freshly ground black pepper, to taste
Method :
• PREPARATION: Saute garlic in olive oil, but be careful not to burn it. Remove pan from heat to add wine. Return to heat and reduce by half. Stir in lemon juice and tomato. Toss with pasta, adding basil, parmesan and black pepper.
• Serve immediately.
• Serves 4.

Angel Hair Pasta with Lemon and Garlic-
Daley
Yield > 4
Keys : Pasta Vegetarian Low Calorie Fat Free Diet Citrus Garlic Italian Italy European Mediterranean
Ingredients :
1 tsp Olive oil
2 x cloves garlic peel & mince
1/2 cup Dry white wine
1/4 cup lemon juice fresh squeezed
1 cup Chopped tomato
4 oz angel hair pasta spinach
4 oz Angel hair pasta semolina
1/4 cup Chopped fresh basil
2 tbl Parmesan cheese freshly grated
Ground black pepper to taste
Method :
• Bring a large pot of water to a boil over high heat and maintain at a boil.
• Put the olive oil and garlic in a saute' pan and cook over medium heat just until the garlic begins to brown. Remove the saute' pan from the heat and pour in the wine. Return it to the heat. Cook for
another 1 to 2 minutes,
until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
• Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl.
• Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.

Anchovy and Rosemary Sauce

Yield > 1
Keys : Fish Herbs Italian Italy European Mediterranean
Ingredients :
2 tbl finely chopped rosemary
12 x salted anchovy fillets prepared (qv)
1 x juice of 2 lemons
150 ml extra virgin olive oil
Method :
• Crush the rosemary in a mortar add the anchovies and pound to a paste.
• Slowly add the lemon juice stirring to blend.
• Finally add the olive oil a drop at a time.
• When about half has been added pour in the remainder in a thin steady stream stirring continuously.
• Alternatively you can use a food processor although this method produces a thicker sauce.
• Put the rosemary in and chop very finely. then add the anchovy and chop to a thick fine paste.
• Pour the oil in slowly.
• Finally add the lemon juice.


Anchovy-Garlic Dip (Bagna Cauda)
Yield > 1
Keys : Fish Italian Italy European Mediterranean Hot
Ingredients :
2 can (2 oz each) anchovy fillets
1/2 cup margarine or butter, softened
2 clv garlic, cut into halves Snipped parsley 
Vegetable Dippers or Italian bread sticks
Method :
• Meaning "hot bath," Bagna Cauda is an Italian dish that was traditionally served steaming hot as a cold-weather meal,with lots of fresh bread for dipping.
• Drain anchovies, reserving 1 tablespoon oil. Process anchovies, reserved oil, margarine and garlic in blender on medium speed, scraping sides of blender frequently, about 1 minute. Garnish with parsley.
• Serve at room temperature with Vegetable Dippers.
• Note:
These can include carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems.


Anchovy Pizza
Yield > 1
Keys : Fish Italian Italy European Mediterranean
Ingredients :
7 gm fresh yeast or 1 teaspoon dried yeast
sugar
150 ml lukewarm water
225 gm flour
1/2 tsp salt
Topping
400 gm canned tomatoes drained and chopped
50 gm mozzarella cheese cut into pieces
100 gm back bacon diced
1 x onion chopped
50 gm anchovy fillets soaked and drained
6 x stuffed olives sliced
1/2 tsp dried oregano
Method :
• To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water.
(If using dried yeast dissolve 4 teaspoon sugar in the water sprinkle on the yeast and stir well.)
• Leave to stand in a warm place for about 10 minutes.
• Meanwhile sift the flour and salt into a bowl.
• Make a hollow in the centre and pour in the yeast
mixture.
• Fold the flour over the yeast and mix adding more water if necessary.
• Turn on to a lightly floured surface and knead for 10 minutes until you have a smooth dough.
• Return to the bowl cover and leave in a warm place for about 1 hour until double in size.
• Brush a pizza mould or 28 inch loosebased flan tin with oil.
• Roll out the dough to the size of the mould.
• Fit the dough into the mould prick with a fork.
• Spread the tomatoes on the dough.
• Add the cheese bacon and onion.
• Curl up the anchovy fillets and arrange on top with the sliced olives.
• Sprinkle on the oregano.
• Bake at 240 degrees C/475 degrees F/gas g for 10 to 15 minutes.

Amaretto Cookies
Yield > 36
Keys : Cookies Alcoholic Italian Italy European Mediterranean
Ingredients :
1/2 cup Butter
2 tbl Molasses
2 x Eggs
1 cup Almonds, ground toasted
1/2 tsp Lemon rind grated
1 tsp Almond extract
1/2 cup Amaretto liqueur
2 cup Pastry flour, whole wheat
Method :
• Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350 degrees for 12-15 minutes.
Cookies will be golden brown when done.


Amaretto Cream Filled Cake
Yield > 6
Keys : Alcoholic Italian Italy European Mediterranean
Ingredients :
1 x sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds, blanched,chopped, toasted
1 oz unsweetened chocolate, grated
Method :
• Bake hazelnuts in ungreased baking pan at 400F for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden. 


Amaretto Cream Filled Cake (Zuccotto Ripieno)
Yield > 6 servings
Keys : Nuts Alcoholic Cakes Desserts Frostings Italian Italy European Mediterranean
Ingredients :
1 x Sponge Cake
1/2 cup Hazelnuts
1/4 cup Amaretto
1/4 cup Light rum
1 1/3 cup Whipping cream
1/3 cup Powdered sugar
1/3 cup Almonds, blanched, chopped, toasted
1 oz Unsweetened chocolate,grated
Method :
• Bake hazelnuts in ungreased baking pan at 400 for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4-
inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl.
Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired.

Amaretto Hazelnut Macaroon Cheesecake
Yield > 1
Keys : Alcoholic Nuts Pie Italian Italy European Mediterranean
Ingredients :
HAZELNUT CRUST
1 cup hazelnuts, roast 10 min at 350
3 x egg whites
2 tsp vanilla
2 cup powdered sugar
1/2 cup sugar
1/8 tsp salt
FILLING
1/2 cup amaretto
3 tsp gelatin, unflavored
2 tsp vanilla
1 1/2 lb cream cheese
3/4 cup sugar
2 tbl lemon juice
1 tsp lemon zest
2 cup cream
Method :
• Hazelnut macaroon: heat oven to 350. grease 10 inch spring form pan. line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment.
• line a cookie sheet with greased parchment
• whisk together eggs and vanilla. remove as much skin from the hazelnuts as is convenient. chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. add both powdered and regular sugar. pulse a few times to combine. with processor running, pour in egg mixture. process
for 15 sec until smooth
• reserve 1/2 - 1/3 cup batter. pour remaining into spring form, smooth with spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
• bake crust 25-30 minutes, disk 20-25 minutes cool on wire rack
• chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
• carefully remove crust (VERY CAREFULLY). replace bottom of spring form with foil wrapped cardboard circle.
replace crust
• amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 minutes heat in sauce pan with hot (not boiling) water stirring for 4 minutes. leave in hot water to stay warm
• beat cream cheese in mixer for 1 minutes add lemon juice and zest, mix. beat cream to soft peaks. fold 1/3 cream into cream cheese. fold in remaining whipped cream. fold in soaked macaroon disk bits
• scrape into prepared pan, cover with plastic wrap.
refrigerate at least 3 hrs.
• (preferably overnight)


Amaretto Peach Cheesecake
Yield > 10
Keys : Cakes Desserts Alcoholic Fruit Pie Italian Italy European Mediterranean
Ingredients :
3 tsp Margarine
1/3 cup Sugar
1 x Large Egg
3/4 cup Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 tsp Unbleached All-purpose Flour
3 x Large Eggs
16 oz Canned Peach Halves *
1/4 cup Almond Flavored Liqueur
Method :
• * Peach halves should be drained, and then pureed.
• Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes.
• Combine cream cheese, sugar and flour; mixing at
medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.


Amaretto White Italian
Yield > 1
Keys : Alcoholic Drinks Beverages Italian Italy European Mediterranean
Ingredients :
1 oz Vodka
1 oz Amaretto fill cream
Method :
• Ice // rocks or blended // frozen
• (add 2 scoop ice cream or mix)


Amaretto Zabaglione
Yield > 4 people
Keys : Desserts Alcoholic Hot Sauce Party Italian Dessert Italian Italy European Mediterranean
Ingredients :
5 x egg yolks
1/4 cup sugar (caster)
1/4 cup Amaretto (or white wine)
1 cup cream
ALMOND PRALINE:
1/2 cup sugar (caster)
1/2 cup almonds, unsalted
Method :
• *Almond praline:
In a very clean saucepan, heat sugar and almonds until sugar begins to turn golden brown. Remove from heat and pour onto a lightly greased tray; cool. Crush or process into coarse pieces
and set aside.
• Combine egg yolks and sugar in a heatproof bowl and beat until creamed. Add amaretto, place over a pan of simmering water and whisk vigorously until mixture is thick and creamy. A balloon whisk is best for this. Remove from heat and allow to cool to room temperature.
• Whip cream until soft peaks form. Fold into egg mixture with half the crushed almond praline.
• Pour over poached peaches or pears and sprinkle with remaining toffee.
• A traditional Italian dessert cream that's great poured over fresh or poached fruit.


Amatriciana Sauce
Yield > 6
Keys : Sauce Italian Italy European Mediterranean
Ingredients :
1/3 cup olive oil
4 x onions, coarsely chopped
8 oz Canadian bacon, sliced, cut into 3/4" square
OR sliced smoked ham
4 x cloves garlic, crushed
2 can , large plum tomatoes , in juice, 35 oz. each can
(4 cups tomatoes)
2 tsp sugar
3/4 cup dry red wine salt and freshly ground black
pepper, to taste
Method :
• Heat oil in a medium size heavy saucepan over mediumhigh heat. Add the onions, and sauteefor 10 minutes. Stir in the bacon and garlic, and sauteefor 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.


Amazing Low-Fat Cannoli
Yield > 1
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
FOR THE FILLING
2 pt no-fat or low-fat ricotta cheese
6 tbl sugar or to taste
1 tsp rosewater
1/2 tsp vanilla extract
1 tsp cornstarch dissolved in
1 tsp water
1 tbl melted butter or canola oil (or more spray oil)
1 tbl chopped toasted pistachio nuts
TO FINISH THE CANNOLI
Spray oil as needed
12 x four-inch wonton wrappers
Method :
• The night before, place the ricotta in a yogurt strainer or cheesecloth or paper-towel-lined strainer over a bowl. Drain overnight in the refrigerator. Discard the whey.
• Preheat oven to 400 degrees. Lightly spray 12 cannoli tubes with spray oil. Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube. Glue the opposite corner to the tube with a dab of cornstarch paste.
Brush the outside of the cannoli with melted butter or oil, or spray with more oil. Roll up all the wrappers the same way.
Bake the cannoli until golden brown and crisp, about 4 to 6 minutes. Let cool slightly, then slide the pastry shells off the tubes. Let the shells cool to room temperature on a wire rack.
• Finish the filling: In a large bowl, combine the drained ricotta, sugar, rosewater, and vanilla and whisk to mix. Correct the sweetness, adding sugar or rosewater to taste. Transfer the filling to a piping bag fitted with a 1/2-inch star tip. The recipe can be prepared several hours ahead to this stage.
Store the shells in an airtight container. Store the filling in the refrigerator, up to 24 hours.
• Just before serving, pipe the ricotta mixture into the pastry shells, a little into each end. As you withdraw the piping tube, make a rosette at each end. Sprinkle the ends with chopped pistachios and serve at once.
• This recipe yields 12 cannoli.
• Comments: There is a secret to this lowfat version of the popular Sicilian dessert: The pastry tubes are made with Chinese wonton wrappers, which are baked instead of fried.
The recipe is extremely easy to make, but you must start the night before to drain the cheese.
• Yield: 12 cannoli

American Lasagna (Usda)
Yield > 24
Keys : Pasta Freezes Italian Italy European Mediterranean Usa American States North American
Ingredients :
2 1/4 lb lean ground beef
1/3 cup instant minced onion
3/4 tsp garlic powder
4 tsp salt
3/8 tsp red pepper, crushed
1 tbl oregano
3 tbl parsley flakes
18 oz tomato paste, 3 (6-oz) cans
24 oz tomato sauce, 3 (8-oz) cans
2 1/4 cup hot water
3 lrg eggs, beaten
3 lb cream style cottage cheese
1 lb lasagna noodles, cooked,(18 noodles)
12 oz processed cheddar cheese, shredded
3/4 cup parmesan cheese
Method :
• Line four 8x8-inch baking pans with heat-resistant
freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
• Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally. In another bowl, blend eggs with cottage cheese.
• In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture
• (about 3/4 cup), processed cheese (1/3 cup), and
parmesan cheese (1 1/2 tablespoons). Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.
• TO SERVE WITHOUT FREEZING Preheat oven to 400F. (hot). Bake 30 minutes or until sauce bubbles at edges.
• TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top
and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.
• TO HEAT FROZEN FOOD Preheat oven to 400F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
• VARIATION Italian Lasagna - Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.


Amore-the Italiano Love Cake
Yield > 1 Servings
Keys :
Ingredients :
CAKE
1 1/4 cup Powdered sugar, sifted
1 cup Cake flour
15 lrg Egg whites, (1 1/2 cups)
1 1/2 tsp Cream of tartar
1 1/2 tsp Vanilla extract
1/4 tsp Almond extract
1/4 tsp Salt
1 cup Granulated sugar
FILLING AND TOPPING
1/2 cup Amaretto
1 pt Pistachio ice cream, softened
1 pt Chocolate ice cream, softened
2 cup Heavy cream
1 cup (6 oz.) semisweet
chocolate chips for garnish
Method :
• 1. Position a rack in the center of the oven and preheat the oven to 375 F.
• 2. To make the cake, combine the powdered sugar and cake flour.
• 3. In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form. Beat in the sugar, a little at a time , and beat until stiff but not dry.
With a rubber spatula, fold in the dry ingredients until the flour is just incorporated. Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
• 4. Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown. Invert the pan onto a bottle or funnel and cool completely.
• 5. To assemble, using a serrated knife, cut the cake into three layers.
• Sprinkle each layer with some of the amaretto. Place one layer on a serving plate. Spread the pistachio ice cream on the bottom layer and top with the second layer. Spread the chocolate ice cream on the second layer and top with the third
layer. Freeze the cake for 20 to 30 minutes, or until set.
• 6. Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks. Spread on the top and sides of the cake. Return to the freezer.
• 7. Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.. Line a baking sheet with aluminum foil. Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick. Let chocolate set for 15 minutes. Using an oiled heart shaped cookie cutter, cut out hearts. Place them on top of the cake. Keep cake in the freezer until ready to serve.
• My notes: This was absolutely wonderful, however next time I am going to start with a boxed angel food cake mix.
Also I had to let the chocolate set more than 15 minutes before I could cut it, I guess my house was too warm. and now that soda pop no longer comes in bottles and funnels are mostly plastice, I had a very hard time finding somewhere to invert the cake, finally I just used the full amaretto bottle. The
source for this recipe is: 1001* Chocolate Treats by Gregg R. Gillespie


Amy's Crusty Italian Loaf pt 1
Yield > 3 Servings
Keys : Breads Italian Italy European Mediterranean Italian
Ingredients :
1/4 cup Very warm water, (105 to 115 degrees)
3/4 tsp Active dry yeast
1 cup Cool water, ( 75 degrees)
1 1/2 cup Sponge Starter, recipe follows
3 1/2 cup Unbleached allpurpose flour
1 tbl Plus 1 teaspoon Kosher salt
Method :
• Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and sponge starter to the yeast
mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy.
• Add the flour and salt and mix with your fingers to
incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon
of water.
• Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during
kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)
• Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled.
• Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable.
• Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise.
• Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a
business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You
want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough.
• Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long.
• Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough.
• The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loavesthey will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose.
• Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
• Sprinkle a peel very generously with cornmeal. Line an upside down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a
pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened
• continued in part 2


Amy's Crusty Italian Loaf pt 2
Yield > 3 Servings
Keys : Breads Italian Italy European Mediterranean Italian
Ingredients :
See part 1
Method :
• From the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack
below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown.
(If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving.


Amy Scherber's Crusty Italian Loaf
Yield > 3 Loaves
Keys : Breads Italian Italy European Mediterranean
Ingredients :
3/4 tsp Active dry yeast
1/4 cup (2 ounces) very warm
Water(105 to 115 degrees F)
1 cup (8 ounces)cool water ( 75 Degrees F)
1 1/2 cup (12 ounces) Sponge Starter (recipe follows)
3 1/2 cup (16 ounces) unbleached All-purpose flour
1 tbl Plus 1 teaspoon Kosher salt
Method :
• A sponge starter bread
• Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and sponge to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy. Add
the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If
the dough is not sticky, add 1 tablespoon of water.
• Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth.
This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)
• Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees F) for about 1 hour, or until the dough looks slightly puffy but has not doubled.
• Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable.
• Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise.
• Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a
business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You
want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick
layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape.
• Leave plenty of space between the loaves they will
spread as they rise.
• Cover the loaves with well oiled plastic and let them rise for 1 2 hours, until bubbly and loose.
• Thirty minutes before baking, preheat the oven to 475 degrees F. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
• Sprinkle a peel very generously with cornmeal. Line an upside-down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a
pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the
stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving. BAKERS'


An Authentic Central Italian Cacciatore
Yield > 4

Keys : Italian Italy European Mediterranean
Ingredients :
1 1/2 kg jointed poultry, rabbit or any game
2 tbl oil
1 lrg onion, finely chopped
1 x clove of garlic
1/2 cup dry white wine
1 tbl fresh basil
1 tsp sugar
1 1/2 tbl white wine vinegar
1 can peeled plum tomatoes, sieved
3 x anchovy fillets
60 gm whole black olives (pitted if preferred)
1 tbl fresh Italian parsley, chopped
Method :
• Fry the meat in the oil until golden all over, and place the fried meat in an ovenproof dish. Pour off most of the pan juices, leaving a tablespoon or so. Add the finely-chopped onion and crushed garlic and cook gently until onion is transparent. Add the wine and the vinegar and boil to reduce by half. Add the sieved tomatoes, basil and sugar and cook a
minute. Pour tomato mixture over meat and put into a moderate oven for an hour.
• Meanwhile, soak the anchovy fillets five minutes and drain. Remove meat from oven after cooking, and remove meat joints to the serving dish. Pour tomato mixture into saucepan, boil and add chopped anchovy and olives, plus chopped Italian parsley. Pour sauce over meat joints, then serve with chunks of bread. 


An Italian Bouillabaisse
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
The Broth:
1/2 cup chopped fresh fennel weed
1/4 cup yellow cornmeal
1 x 8oz bottle (1 cup) clam juice
1 med (3/4 cup) yellow onion - chopped
1 x bulb fresh fennel - sliced
1/4in thick and separated into rings
2 x bay leaves
1 x 6oz. can tomato paste
1 tbl dried basil leaves
2 x 14oz. cans of chicken broth
1 x 28oz. can Italian-stlye tomatoes - cut up
1/2 tsp salt and course ground pepper
2 x or 3 hot red peppers - chopped fine
2 x or 3 pinches red pepper flakes
5 x or 6 clv garlic - chopped fine
2 tbl red wine vinegar
2 tbl olive oil
1 qt Bold Tomato Sauce or substitute 1 jar Ragu Hearty Parmesan Sauce
Seafood:
1 lb fresh raw shrimp - cleaned and deveined
1 lb swordfish steaks - cut into
1-1/2in. pieces
1 lb red snapper fillets - cut as above
1 lb mussels - in shell and scrubbed
2 x 8oz lobster tails - shelled & cut into 1in. pieces
Method :
• In a Dutch oven or stock pot, heat the olive oil over medium heat. Fry the garlic until just light brown. Add the onions cook several minutes. Add the remaining ingredients and continue to cook over medium heat, stirring occasionally, until slightly thickened and the flavors are blended (approx. 1
hour 15 to 30 minutes)
• Meanwhile prepare the seafood leaving tails on shrimp.  Srcub the mussels removing the beard and remove lobster shell. Add swordfish, redsnapper, lobster and mussels to broth.
Continue cooking, stirring occasionally, until fish flakes with a fork and mussels open (10 to 15 minutes). Stir in the shrimp.
Continue cooking until shrimp turn pink. Remove bay leaves and discard any mussels that do not open. Add red pepper flakes as desired to spicen the mixture Spoon over your favorite pasta (Angel Hair) or just eat it out of a bowl as the soup dejour.
• Will feed 10 very hungry fishermen as the soup dejour only. Nutritional Facts
( 1 serving)

An Italian Snack
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
4 slc really good bread, sliced thick
1 1/2 oz dark chocolate
Method :
• Preheat a toaster oven or a regular oven to 450F. Make two sandwiches1/4 arrange half of the
chocolate on one slice of the bread, and place another slice of bread on top. Repeat for the second sandwich.
• Place the sandwiches on a cookie sheet and let them toast in the oven for 5 minutes on each side.
• Remove them from the oven, slice in half, and let them cool for a couple of minutes (otherwise you'll
scorch your tongue) before eating them.


Anchovies in Green Sauce (Acciughe in Salsa Verde)
Yield > 6
Keys : Fish Italian Italy European Mediterranean
Ingredients :
300 gm anchovy fillets cleaned weight
200 gm freshly copped fresh parsley
2 whl chillies finely chopped
2 clv garlic finely chopped
1 tbl capers finely chopped
4 sm gherkins finely chopped sufficient olive oil for
covering
Method :
• Fillet the anchovies if necessary.
• Combine the parsley chillies garlic capers and gherkins with the olive oil.
• Take a china bowl and build alternate layers of anchovies and the green herb sauce until it is all used up.
• Chill until required.
• If the oil congeals in the fridge dont worry as it will melt again once the dish is taken out
• A typical Piemontese speciality which is delicious either as part of an antipasto or as a snack for when you feel a little peckish. It requires a little work filleting saited anchovies to get the best taste so it is better to prepare enough to enjoy for some time. Of course you can use tinned fillets of anchovies in
oil. In this case it tates only a minute to make as much as you want.
• To make it even quicker to prepare simply place all the ingredients in a liquidizer and blend until smooth.
• This makes a a creamy consistency but I prefer the
mixture of the method above.
• In either case it is delicious but always serve it with pleny of fresh bread to dilute the saltiness.
• Serves 6


Anchovies (or Sardines or Mackerel)
Fried Genovese Style
Yield > 4
Keys : Appetizers Fish Ocean Seafood Italian Italy European Mediterranean
Ingredients :
3 qt Virgin olive oil
1 1/2 lb Fresh anchovies
(or sardines or mackerel)
3 x Eggs
3 x Garlic cloves very finely chopped
1/4 cup Finely-chopped Italian parsley
4 cup Fresh bread crumbs very finely chopped
Salt to taste
Freshly-ground black pepper to taste
2 x Lemons in wedges
Method :
• Heat oil to 375 degrees and maintain heat. Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you).
• In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess eggcrumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.
• Serve immediately with salt, pepper and lemon wedges.
• This recipe yields 4 servings as antipasto.

Amaretto Cafe (Italian Coffee)
Ingredients :
1 cup black coffee
1 oz amaretto whipped topping
1 x maraschino cherry
Keys : Mixed Drinks Alcoholic Coffee Beverages Drink Italian Italy European Mediterranean
Method :
• Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.


Amaretto Cake
Yield > 12
Keys : Alcoholic Cakes Desserts Christmas Festive Italian Italy European Mediterranean
Ingredients :
1 cup butter
1 1/2 cup sugar
3 x eggs, separated
2 cup flour, (sifted)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 tsp grated orange peel
1/2 cup chopped walnuts
2 tbl sugar
1/4 cup orange juice
1/3 cup amaretto
Method :
• Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir
until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350F. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven.
• Cool before removing from pan.


Amaretto Cheesecake
Yield > 12
Keys : Alcoholic Italian Italy European Mediterranean
Ingredients :
3 pkt cream cheese 8oz.
1 cup sugar
4 lrg eggs
1/3 cup amaretto
1 1/2 cup graham cracker crumbs
1 tsp cinnamon
1/4 cup sugar
6 tbl butter, melted
8 oz sour cream
1 tbl sugar, (plus 1 teaspoon)
1 tbl amaretto
Method :
• 1. Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in bottom of a 9 inch spring form pan.
• 2. Beat cram cheese until light and fluffy. Gradually beat in 1 cup sugar. Add eggs one at a time beating well after each addition.
• 3. Pour into and bake in a pre-heated 375 oven for 45-50 minutes.
• 4. Mix the sour cream, sugar and amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'. Let ripen 48 hours in the refrigerator.
• 5. Top with 1/4 cup sliced toasted almonds, and
chocolate curls before serving.


Amaretto Cheesecake From Loren Martin
Yield > 10
Keys : Alcoholic Cheesecake Italian Italy European Mediterranean
Ingredients :
1 1/2 cup graham cracker crushed
1/2 stk butter, melted
15 oz ricotta cheese
8 oz cream cheese
4 x eggs, lightly beaten
1/2 cup sugar
1/3 cup amaretto liquor
1 tsp vanilla
1/4 tsp salt
Method :
• Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill.
• Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferably in refrigerator overnight) before serving. Top with fresh fruit, or jam.

Amaretto Cheesecake with Apricot Glaze
Yield > 1
Keys : Alcoholic Cakes Cheese Desserts Italian Italy European Mediterranean
Ingredients :
crust
1 cup graham wafer crumbs
1/2 cup almonds, chopped toasted
1 x unblanched
2 tbl sugar
1/4 cup butter, melted
filling-
4 pkt cream cheese, (250g),
softened
1 cup sugar
3 tbl flour
4 x eggs
1 cup sour cream
1/4 cup amaretto di saronno liqueur
glaze--
1/2 cup apricot jam
1 tbl amaretto di saronno liqueur
Method :
• CRUST: Combine ingredients; press onto bottom of a 9- inch spring form pan.
• Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined. Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven
temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill. GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before
removing sides of pan. Garnish if desired.
• Makes 10-12 servings.

Amaretto Cheesecake with Raspberry Sauce
Yield > 8
Keys : Alcoholic Berry Berries Pie Italian Italy European Mediterranean
Ingredients :
BASE
1/4 cup butter
2 cup almonds, chopped
2 tbl granulated sugar
FILLING
12 oz cream cheese, softened
1/2 cup granulated sugar
3 x eggs
1 cup sour cream
2 tbl amaretto
1/2 tsp vanilla
1/2 tsp almond extract
SAUCE
3 cup raspberries, frozen, unsweetened, thawed
2 tbl amaretto sugar
Method :
• Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish.
Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking.
• Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust.
• Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in center.
Rotate dish partway through cooking, if necessary.
• Cool on countertop to room temperature, then cover and refrigerate until serving time.
• Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste.
• To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries.
• Makes 6 to 8 servings.
• If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the
filling to 1 teaspoon and use just a drop in the raspberry puree.

Amaretto Chocolate Cheesecake
Yield > 16
Keys : Alcoholic Cheesecakes Italian Italy European Mediterranean
Ingredients :
crust---
7 oz amaretti, (see note)
2 tbl granulated sugar
5 tbl sweet butter
1 oz chocolate, unsweetened (1 square)
filling-
6 oz chocolate, semisweet
7 oz amaretti
4 oz almond paste
1/3 cup amaretto liqueur
1/4 cup sugar, granulated
1 1/2 lb cream cheese (room temperature)
4 lrg eggs
1/2 cup heavy cream
Method :
• MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl.
• Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm,
compact layer.
• Refrigerate while you prepare the filling.
• MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.
• Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
• Beat the cream cheese with an electric mixer until
smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and
beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.
• Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top
of the cake is supposed to look bumpy because of the large chunks of Amaretti.
• Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
• Desserts," (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request.
• * Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the
wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni and Co.
• * This is an expensive cake, both in terms of the cost of the ingredients

Amaretto Compote
Yield > 1 Servings
Keys : Desserts Alcoholic Italian Italy European Mediterranean Warm
Ingredients :
2 cup Water
1 cup Pitted prunes
1 cup Dried appricots
2 med Red pears, cored and sliced
1/4 cup Sugar
1 cup Amaretto
1 tsp Shredded lemon peel
Method :
• In a medium saucepan combine water, prunes, and
apricots. Bring to a boil.
• Remove from heat and let stand for 15 min. Drain,
reserving 1/2 cup liquid.
• Leave prunes and apricots on the side. In the 1/2 cup liquid, combine pears, Amaretto, sugar and lemon peel. Cover and simmer 10 minutes until the pears are crisp-tender. Stir in prunes and apricots and heat through.
• Serve warm over vanilla ice-cream or frozen yogurt. Also makes a wonderful topping for pound cake.

Amaretto and Ghirardelli Chocolate Chip Cheesecake

Yield > 12
Keys : Alcoholic Chocolate Desserts Italian Italy European Mediterranean
Ingredients :
crust
1 cup Ghirardelli semi-sweet chocolate chips
1 tbl butter, unsalted
1 1/4 cup vanilla wafer crumbs
1/4 cup nuts, finely chopped
3 tbl sugar, confectioners'
filling-
24 oz cream cheese, softened
1 cup sugar
4 lrg egg, room temp
1/4 cup amaretto
2 tbl cornstarch
1 tsp vanilla extract
1 cup Ghirardelli semi-sweet chocolate chips
topping-
2 cup sour cream, room temp
1/4 cup sugar
1 tsp amaretto
1/2 cup almonds, toasted sliced
Method :
• Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3" round spring form pan.
• Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the spring form pan.
Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the spring form so as not to tear the foil. Wrap the foil overhang halfway up
the side of the spring form pan. Lightly butter the foil covered bottom and side of the spring form pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips
with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and
crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3
minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to
60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.

Amaretti Ice Cream (Gelato Agli Amaretti)

Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
100 gm amaretti or macaroons
3 tbl Marsala or medium sherry
450 ml vanilla ice cream (qv)
To decorate: whipped cream (optional)
ratafia biscuits
Method :
• Grind the amaretti or macaroons in an electric blender or crush with a rolling pin.
• Mix to a soft paste with the Marsala or sherry.
• Spread two thirds of the ice cream over the base and two thirds up the sides of a 600 ml basin.
• Spread the macaroon mixture in the centre and cover with the remaining ice cream smoothing the top.
• Cover with foil and freeze until required.
• Turn the ice cream out onto a serving dish and place in the refrigerator 30 minutes before serving to soften.
• Decorate with whipped cream if using and ratafia biscuits to serve.
• Serves 4
• Note: Avoid soft ice cream otherwise the bombe will not hold its shape.

Amaretti Cookies

Yield > 42
Keys : Cookies Italian Italy European Mediterranean
Ingredients :
1/2 lb Canned almond paste
1 cup Sugar
2 lrg Egg whites Granulated sugar For dusting
Method :
• PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each.
Beat the paste until very smooth, about 2-to-3 minutes.
• Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture.
• Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water.
• Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15- to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the
papers to release the Amaretti.
• HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This
variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti.
• Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight.
• After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti.

Alyssa Milano's Rolled Lasagna Yield >

Yield > 6
Keys : Pasta Celebrity Pork Ham Meats Italian Italy European Mediterranean
Ingredients :
1 pkt lasagna noodles, cooked according to package, directions
1 cup cooked ham, chopped
3/4 cup ricotta cheese
1 cup spinach, cooked and chopped
3/4 cup mozzarella cheese, shredded
16 oz spaghetti sauce
Method :
• Drain lasagna noodles. Combine ham, spinach and both cheese in bowl. Spread the mixture on the lasagna and roll it up. Set in a baking dish and pour spaghetti sauce over it. Bake for 20 minutes. Sprinkle with Parmesan cheese, if desired.
• Serves 6. Alassa Milano, plays Tony Danza's lively
daughter on
• "Who's the Boss" and a witch in "Charmed"..

Almost Vegan Lasagna

Yield > 8
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
FILLING
1 cup Green lentils, washed
2 tbl Olive oil
1 lrg Onion, diced
1 med Carrot, thinly sliced
1 1/2 cup Mushrooms, sliced
2 x Garlic cloves, chopped
2 cup Tomatoes, diced
2 tbl Tomato paste
1 tbl Parsley
1 tsp Oregano
1 tsp Marjoram
1 tsp Soy sauce
Salt & pepper to taste
PASTA
Lasagna strips, enough for
3 layers
BECHAMEL SAUCE
3 1/2 cup Water
1/2 cup Cashews
1 tsp Salt
1/2 tsp White pepper
1 x Bay leaf
1 x d Nutmeg
ROUX
1/4 cup Vegetable oil
1/2 cup All-purpose flour
TOPPING
1 1/2 cup Mozzarella style soy
cheese OR Italian style
almond cheese (optional)
Method :
• Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.
• Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked
lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.
• Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.
• BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot.
Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside.
• Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce.
Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving

Almost Pasta Primavera

Ingredients :
3 1/2 lb spaghetti squash, 1 medium
1 cup broccoli flowerets, fresh
1 cup zucchini, small, sliced
1 cup mushrooms, fresh, sliced
1 cup carrot, sliced
1 x clove garlic, small, crushed
3/4 tsp reduced calorie margarine, melted
1 tbl skim milk
1/2 cup part skim ricotta cheese
1 tbl parmesan cheese
1/2 tsp imitation butter flavoring
1/4 tsp salt
1/2 tsp italian seasoning
1/8 tsp coarsely ground pepper
Keys : Diabetic Vegetables Cheese Main Dish Eggs Italian Italy European Mediterranean
Method :
• Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender.
• Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use.
• Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.
• Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.
• found this on the cooking echo, it sounded sooo good! It may be worth trying out as soon as I can convenience "Bert" that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file) Yields

Almost Nonfat Pesto

Ingredients :
1 1/2 cup fresh basil leaves
2 x cloves garlic, peeled
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
1/4 cup lemon juice, freshly squeezed
Keys : Italian Italy European Mediterranean
Method :
• Put the basil, garlic, pine nuts and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
• Makes 3/4 cup pesto.