Graduation Menu
Show them how proud you are of them. Plan their graduation party with these great recipes below.
12 pieces lasagna, uncooked no-stick spray 1 pound skinless, boneless chicken breasts, diced 4 cups low-sodium spaghetti sauce 1-1/2 cups water 2 to 3 tablespoons hot pepper sauce 2 tablespoons vinegar 1 teaspoon garlic salt 1 (15 oz.) container part-skim ricotta cheese 1/2 cup egg substitute 3/4 cup crumled blue cheese Spray a large skillet with cooking spray place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9" x 13" baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1-1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another 4 pieces of lasagna over ricotta, and top with another 1-1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle blue cheese on top, bake an additional 5 minutes uncovered. Let stand 15 minutes,covered, before serving.
3-4 lbs. chuck roast 2 teaspoons unseasoned meat tenderizer 1/4 cup prepared mustard 1/4 cup soy sauce 1/4 cup cooking sherry 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger
Tenderize meat according to package instructions. Combine marinade ingredients and pour over meat. Let stand at least 30 minutes (to several hours) turning once or twice. Wrap in heavy-duty foil and grill 3-4" from hot coals. Cook 1 to 1-1/2 hours. Remove foil for last 15 minutes to brown meat and baste with marinade. Carve into thin slices.
1 cup fresh pea pods 1 pound fresh asparagus 2 red bell peppers 2 zucchini squash 1 cup baby carrots 1 cup broccoli 3 cups fresh cauliflower 1/2 cup cooking oil 1/2 pound feta cheese 2 tablespoons balsamic vinegar Kosher salt to taste Whole-leaf basil to taste Granulated garlic to taste Wash all fresh vegetables and drain. Leave pea pods whole. Cut asparagus into 1-inch pieces. Cut pepper into julienned strips. Cut zucchini into coins. Leave carrots whole. Chop broccoli and cauliflower into bite-sized pieces. Heat a few tablespoons of oil in a saute pan and, over high heat, quickly grill each vegetable. Pull from heat while still crisp and put on sheet pan. Put pan in cooler. Add oil to saute pan as necessary to grill all vegetables, cooling immediately. After the vegetables are grilled and chilled and ready to serve, sprinkle the feta cheese, vinegar and seasonings over them. Turn gently to mix.
Brush this sauce on chicken, ribs or hamburgers once they're on the grill. 1 1/2 cups water 1 medium onion, cut into chunks 1 cup dark Karo syrup 1 1/2 tablespoons salt 2 tablespoons dry mustard 1 1/2 cups malt vinegar 1 tablespoon lemon juice 1/2 teaspoon cloves 1 tablespoon Worcestershire sauce 1 1/4 teaspoons cayenne pepper 1 tablespoon ground allspice 2 cups tomato puree 1/2 teaspoon ground black pepper 1 teaspoon garlic powder 1/2 cup dark brown sugar Put the water and onion in a blender. Blend to liquefy. Pour into a 2-quart sauce pan. Add remaining ingredients. Stir well. Cover and boil on medium-high heat for 20 minutes. Uncover and simmer for 40 minutes, stirring every 10 minutes to make sure sauce does not stick to the bottom of the pan. Cool. Makes more than a quart.
INGREDIENTS: 3 pounds Yellow Potatoes *, cut into 1½ inch cubes ¾-1 cup chopped fresh Mint, 3 tablespoons reserved for garnish ¾ pound Feta Cheese, crumbled, 3 tablespoons reserved for garnish 1¼ cups Kalamata olives, pitted and chopped coarse, 3 tablespoons reserved for garnish 2 cloves finely chopped fresh Garlic ¼-½ cup Extra Virgin Olive Oil 2 medium Red Onions, chopped coarse, 3 tablespoons reserved for garnish Salt and freshly ground Coarse Black Pepper, to taste ¼-½ teaspoon Red Pepper Flakes, to taste GARNISH: Reserved Mint Leaves, Feta Cheese, and Red Onion DIRECTIONS: 1. Wash and peel potatoes and red onion. Wash and dry mint leaves. Place potatoes and ¼ of the mint leaves in a large pot of salted water. Bring to a boil, reduce to a simmer and cook until potatoes are just tender, about 10-12 minutes. They will cook a bit more as they cool slightly, so be careful not to let them get too soft. Drain potatoes well and transfer them to a large non-reactive bowl 2. Reserve the garnish and add the remaining ingredients to the potatoes, mixing well with a wooden spoon, and being careful not to break the potatoes. Taste for seasoning. 3. Garnish with the reserved mint, cheese, olives, and onion and serve warm.
INGREDIENTS: 2 ripe Hawai’ian Pineapples, peeled and cut lengthwise into ¼-inch slices 4 ripe but firm Mangoes, peeled and cut into ¼-inch slices 4 ripe but firm Bananas, peeled and slice diagonally into quarters 4 ripe but firm Peaches, halved 2 Navel Oranges, cut into ¼-inch slices (unpeeled) 2 Blood Oranges*, cut into ¼-inch slices (unpeeled) juice from 4 Limes, divided 1 cup Honey pinch of freshly ground Black Pepper pinch of Salt ½ cup coarsely chopped Pineapple Mint (spearmint or regular mint are acceptable substitutes), divided GARNISH: ¼ cup chiffonade of fresh Mint leaves (your choice from above) DIRECTIONS: 1. Prepare the fruit as indicated above. 2. Mix half the lime juice with 1 tablespoon chopped mint and brush onto the fruit. Let sit for 30 minutes at room temperature. 3. Preheat a gas or charcoal grill or a grill pan to hot. 4. Prepare a glaze of remaining lime juice and chopped mint with honey, salt, and pepper. Do not marinate with honey before grilling, as the fruit will caramelize too quickly and burn. 5. Brush the hot grill with oil and place the fruit onto the grill. Turn one half turn after 3 minutes to create hatch marks. This will be the presentation side. After another 2 minutes, brush with the honey-lime glaze and turn over. 6. Grill on second side for 2 minutes, basting with the honey-lime glaze once or twice more. Keep turning and basting with the glaze until the fruit is cooked but not soft. Remove to a large platter and keep warm or let cool to room temperature. This is best served warm, hot, or at room temperature, not chilled.
INGREDIENTS: 1 head of Cauliflower, Broccoli, Broccoflower* or a mixture 2 or more Cloves Garlic, minced 1 bunch Italian Flat Leaf Parsley, washed and chopped Virgin Olive Oil Red Wine Vinegar Salt and freshly ground Black Pepper DIRECTIONS: 1. Make vinaigrette by mixing 3 portions of extra virgin olive oil to 1 to 1½ portions of red wine or balsamic vinegar (milder), whisk, and season with salt and pepper. For one head of cauliflower or broccoli you’d need about ½ cup of dressing. 2. Parboil the broccoli or cauliflower in 4 cups of boiling, salted water until crisp-tender. 3. Drain and dress with ½ cup of vinaigrette, seasoned with salt and freshly ground pepper, chopped garlic and parsley.
INGREDIENTS: 6 perfectly ripe Beefsteak Tomatoes, sliced (peeled if you’re a perfectionist) 2 large fresh Mozzarella Cheese Balls (or more small ones), in ¼" slices (you need one slice of cheese for each slice of tomato) one large bunch fresh Basil, separated into individual leaves Balsamic Vinegar Extra Virgin Olive Oil Salt and freshly ground Black Pepper to taste GARNISH: Sprigs of basil DIRECTIONS: 1. Arrange the tomatoes, cheese, and basil on a large oval platter, alternating them. The basil leaves should peek out from between the slices. 2. Drizzle with balsamic vinegar and olive oil. 3. Season to taste with salt and pepper.
|
Vernalisa's
