October 8, 2010 at 4:26 pm (eggs, extra virgin olive oil, fresh tomatoes, garlic, lemons, Main Dish, oven, parmesan, pepper, plain breadcrumbs, pork tenderloin, salt, stovetop, zucchini)
Prep time: 30 minutes
Cook time: 10 minutes
4 servings.
1 C bread crumbs
1/2 C finely grated Parmesan cheese
Salt and pepper
2 eggs
1 (1 lb) pork tenderloin, cut into 8 even pieces and pounded
1/2 C extra-virgin olive oil, divided
2 zucchini, halved lengthwise and sliced crosswise 1/4″ thick
2 cloves garlic, smashed and peeled
1 large tomato, cut into 1/2″ pieces
1 lemon, cut into wedges
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1. Preheat the oven to 250 degrees. In a wide shallow bowl, combine the bread crumbs, Parmesan and 2 pinches each salt and pepper; set aside. In another shallow bowl, beat the eggs. Turn each piece of pork in the crumbs to coat well, then coat with the eggs and again with the crumbs; transfer to a plate.
2. In a large skillet, heat 1/4 C olive oil over medium heat. Add 4 pork cutlets and cook until golden-brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 2 more tablespoons olive oil and the remaining cutlets.
3. In a medium skillet, heat the remaining 2 T olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until warmed through, about 1 minute. Season with salt and pepper.
4. Serve 2 pork cutlets per person with the zucchini and lemon wedges.
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June 22, 2010 at 7:40 pm (Breakfast, cinnamon, cooking, cornstarch, Desserts, golden delicious apple, granulated sugar, oven, phyllo dough, plain breadcrumbs, raisins, rome beauty apple, vanilla, vegetable cooking spray)
Phyllo dough makes a crisp, flaky strudel crust even without the considerable quantity of butter called for in most recipes. You should serve this strudel while hot, however, as it loses crispness as it cools.
Serves 12.
1 T raisins
1/2 C hot water
4 medium apples, preferably Rome Beauty or Golden Delicious
1 T plus 1 t sugar
1 T cornstarch
Dash of cinnamon
1 t vanilla extract
5 (14 x 18″) sheets frozen phyllo dough, thawed)
Vegetable oil cooking spray
Fine dry bread crumbs
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Preheat oven to 375 degrees. Put raisins in small bowl and cover with 1/2 C hot water. Let soften 20 minutes then drain.
Peel, quarter, core and dice apples into small pieces. In large bowl, mix 1 T sugar and cornstarch. Add apples, cinnamon and vanilla. Stir to blend, then stir in raisins.
On a large work surface, place one phyllo sheet with longer side nearest you. Coat lightly with vegetable oil cooking spray and sprinkle lightly with bread crumbs. Repeat with remaining phyllo sheets, layering sheets one on top of the other.
Leaving a 2″ border along top and bottom and 1″ border along the sides, spoon apple filling onto bottom third of phyllo in a long 2″-wide cylinder. Starting from bottom edge, roll phyllo up and over filling to make a long fat rope. Squeeze short sides shut with your fingers.
Carefully transfer the “rope” to a baking sheet, either nonstick or lightly sprayed with nonstick spray. Bake until golden brown, about 30 minutes. Slice and serve right away.
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June 17, 2010 at 9:58 am (7 ingredients or less, broccoli, butter, cheddar, cooked turkey, cream of broccoli soup, cubed cooked chicken, milk, oven, plain breadcrumbs)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4.
1 lb broccoli, cut into spears, cooked and drained
1 1/2 C cubed cooked chicken or turkey
10-3/4 oz cream of broccoli soup
1/3 C milk
1/2 C shredded cheddar cheese
2 T dry bread crumbs
1 T butter, melted
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Place broccoli and chicken in 2-qt shallow baking dish. Mix soup and milk. Pour over broccoli and chicken.
Sprinkle with cheese. Mix bread crumbs with butter. Sprinkle over top.
Bake at 450 degrees 20 minutes or until hot.
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June 10, 2010 at 2:03 pm (black pepper, dried thyme, extra virgin olive oil, French, frisee, goat cheese, plain breadcrumbs, Quick Dishes, red wine vinegar, Salad, salad greens, salt, stovetop, Summer)
Goat cheeses are ubiquitous in Provence and many are flavored with local herbs. Pan-grilling goat cheese and combining it with greens (especially frisée) is a French bistro favorite.
Serves 6.
4 oz fresh goat cheese log
1/2 C dry plain bread crumbs
Salt and freshly ground black pepper to taste
1/4 t dried thyme
6 C mixed greens, torn into bite-size pieces
Vinaigrette
1/4 C extra-virgin olive oil
2 to 3 T red wine vinegar
Salt and freshly ground pepper to taste
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Cut goat cheese log into 6 1/4″-thick slices. On a sheet of wax paper, mix bread crumbs, thyme, salt and pepper. Press both sides of each cheese patty into mixture. Set aside.
In large salad bowl, toss greens with vinaigrette. Divide the salad among 6 serving plates.
In medium skillet, heat oil over medium heat. Add cheese patties and cook just until cheese begins to melt and spread slightly, about 1 to 2 minutes on each side. Using a spatula, transfer one patty to each dressed salad. Serve immediately.
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October 15, 2009 at 1:48 pm (broiler, chicken cutlets, eggs, Italian, Main Dish, mozzarella, olive oil, parmesan, pasta sauce, pepper, plain breadcrumbs, salt, stovetop)
Prep: 35 minutes
Total: 35 minutes
Serves 4
3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
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1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
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October 11, 2009 at 5:19 pm (basil, cooked brown rice, fresh basil, fresh oregano leaves, hot cooked rice, Italian, Main Dish, milk, onion, oregano, parmesan, pasta sauce, plain breadcrumbs, Quick Dishes, quick oats, red pepper (cayenne), spaghetti, stovetop, vegetable oil, Vegetarian, wheat germ)
Prep Time:25 min
Start to Finish:25 min
makes:6 servings
1 package (16 oz) uncooked spaghetti
2 cups cooked brown or white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain bread crumbs
1/4 cup milk
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups tomato pasta sauce
Shredded Parmesan cheese, if desired
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1. Cook and drain spaghetti as directed on package.
2. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
3. In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.
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August 28, 2009 at 2:45 pm (7 ingredients or less, Aldi ingredients, cream of mushroom soup, eggs, ground beef, Main Dish, mushrooms, onion, plain breadcrumbs, Quick Dishes, stovetop, vegetable oil)
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 4
1 can (10 3/4 oz) condensed cream of mushroom soup
1 lb ground beef
1/3 C dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 T vegetable oil
1 1/2 C sliced mushrooms
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1. Mix 1/4 C soup, beef, bread crumbs, onion and egg thoroughly. Shape firmly into 4 patties, 1/2″ thick.
2. In skillet over medium-high heat, heat oil. Cook patties until browned. Set patties aside. Pour off fat.
3. Add remaining soup and mushrooms. Heat to a boil. Return patties to pan. Cover and cook over low heat 20 minutes or until patties are done (160 degrees).
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March 16, 2008 at 4:53 pm (7 ingredients or less, canned salmon, dijon mustard, egg whites, grill, lemon juice, Main Dish, plain breadcrumbs, scallions, stovetop)
GRILLED ALASKA SALMON BURGERS
1 14-3/4 oz. can Alaska Salmon (or 2 cans, 7-1/2 oz.)
2 tbsp. lemon juice
1-1/2 tbsp. Dijon-style mustard
¾ cup dry breadcrumbs
½ cup sliced green onions
3 egg whites
Drain and flake salmon. Combine lemon juice and mustard. Blend flaked salmon with breadcrumbs, green onions, and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and cook on a lightly oiled grill or sauté in skillet until golden brown on both sides. Serve each burger on a bun with lettuce, tomato slices, and condiments as desired. Makes 4 servings.
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