World Best Vegetable Recipes

Saturday, May 30, 2015

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

1 important: take care to slice the vegetables thinly so that they will be cooked at the same time as the chicken when the timer goes off.
2 tear off 6 pieces of foil about 12 x 16 each.
3 with the shiny side facing up, portion out the matchstick sized carrots in the center of each piece of foil.
4 then carefully fan out 4-6 of the thin potato slices atop each of the carrot 'piles'.
5 then place one or two of the thin onion slices atop each of the carrot/potato 'piles'.
6 then flatten out (with your meat mallet) each chicken breast just large enough so you can place each one atop each of the carrot/potato/onion 'piles' covering them completely; everything should be nicely hidden under that chicken!
7 now for the sauce---mix together the mustard, pepper, tarragon, lime juice, chicken broth and minced garlic.
8 with a small spoon, carefully add some of the sauce equally atop all chicken breasts.
9 now you need to loosely seal the foil packets but do not fold them flat.
10 by folding them securely, but loosely, you should have a pocket of empty space around the food inside; this is important because steam will be created and that is what cooks the food.
11 place the sealed packets in a 13 x 9 pan or on a 15 x 10 jelly roll pan.
12 bake them in a 400° oven for 30 minutes.
13 to serve, simply place each packet on a dinner plate and all your guests need to do is cut a slit in the foil to access their meal!

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 combine first 8 ingredients with salt and pepper to taste in a blender and mix well.
2 pour over tomatoes in a serving bowl and toss lightly. cover and chill for 1 to 2 hours. sprinkle with grated egg and additional dill just before serving.

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

1 pound chicken breasts between sheets of plastic wrap until about 1/4-inch thickness.
2 combine flour, salt, pepper and oregano in a mixing bowl. dredge chicken pieces in the flour, shaking off any excess.
3 heat oil and butter in a skillet over medium heat. cook chicken breast on medium heat for about 2 minutes on the first side, until lightly browned. turn breasts over to cook the other side, then add mushrooms. add marsala wine around chicken pieces (caution: a small flame will appear upon adding).
4 cover and simmer for about 15 minutes.
5 transfer to a serving plate.

Total Time: 15 mins Preparation Time: 15 mins

1 in a salad bowl, combine cherry tomatoes, green olives, back olives, and green onions.
2 in a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. stir into tomato mixture.
3 in a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. season to taste with salt and pepper.
4 pour over salad, and gently stir to coat.
5 chill for 1 hour.

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 blend mustard, preserves, and ginger in a small bowl.
2 cut chicken into strips and saute in oil, over medium-high heat until no longer pink.
3 pour mustard/apricot sauce over chicken in pan and simmer on medium/low until hot and chicken is fork tender.
4 serve over rice.

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

1 preheat oven to 375°f.
2 sift together flour and salt in a mixing bowl.
3 cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
4 sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
5 turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
6 chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10" pie dish.
7 now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
8 pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.
9 crimp and trim edges,then slash the top crust in several places.
10 bake in a preheated oven for 25 to 30 minutes or until golden brown.