Cooking Recipes

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream Recipe

Ingredients <br>- 1 tablespoon olive oil <br>- 2 shallots, finely chopped <br>- 4 cloves garlic, finely chopped <br>- 1 bulb fennel - trimmed, cored and thinly sliced <br>- 1 large tomato, cubed <br>- 1/2 cup white wine <br>- 1/4 cup ouzo <br>- 1/2 cup heavy cream <br>- 4 pounds mussels, cleaned and debearded <br>- 1/3 cup fresh basil leaves, torn <br>- salt to taste <br><p></p>Directions <br>step 1: Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. <br>step 2: Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt. <br>step 3: Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve. <br>

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Peanut Butter And Jelly French Toast Recipe

Ingredients <br>- 12 slices bread <br>- 3/4 cup peanut butter <br>- 6 tablespoons jelly or jam <br>- 3 eggs <br>- 3/4 cup milk <br>- 1/4 teaspoon salt <br>- 2 tablespoons butter or margarine <br><p></p>Directions <br>step 1: Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each together to form sandwiches. <br>step 2: In mixing bowl, lightly beat eggs; add milk and salt and mix together. <br>step 3: Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately. <br>

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No Bake Cookies IV Recipe

Ingredients <br>- 1 cup semisweet chocolate chips <br>- ⅓ cup butter <br>- 16 large marshmallows <br>- ⅓ cup creamy peanut butter <br>- ½ teaspoon vanilla extract <br>- 1 cup flaked coconut <br>- 2 cups rolled oats <br><p></p>Directions <br>step 1: In the top half of a double boiler, melt chocolate chips, butter, and marshmallows over low heat. Stir until smooth, and remove from heat. Stir in the peanut butter, vanilla, coconut, and oats. Mix thoroughly. Drop by rounded spoonfuls onto waxed paper. Refrigerate for about 30 minutes, or until set. <br>

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Szchewan Broccolini Recipe

Ingredients <br>- 1 bunch Mann's Broccolini® <br>- 1 teaspoon chili paste, sweet, hot <br>- 4 tablespoons hoisin sauce <br>- 2 tablespoons teriyaki glaze <br>- 1 tablespoon rice wine vinegar <br>- 1 tablespoon honey <br>- 1 tablespoon sugar <br><p></p>Directions <br>step 1: Combine all ingredients and blend well. Two (2) saute pans are required: one with 1/4 cup vegetable or peanut oil and one dry. <br>step 2: Heat pan with oil to approximately 350 degrees. Place other pan on flame until hot. Blanch 6-7 pieces of Mann's Broccolini in hot oil for 12-15 seconds. Remove and put into hot pan with 2 oz. Szechwan sauce. Cook until sauce caramelizes onto Broccolini (30-60 seconds). If sauce doesn't caramelize within this time, pan needs to be hotter. Garnish with sesame seeds or radish sprouts. <br>

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Easy Creamy Chicken Mushroom Sauce Recipe

Ingredients <br>- 1 tablespoon butter <br>- 1 onion, chopped <br>- 1 pound fresh mushrooms, sliced <br>- 5 cloves garlic, minced <br>- 1 pound small shell pasta <br>- 1 (10.75 ounce) can condensed cream of mushroom soup <br>- ⅛ cup heavy cream <br>- 5 teaspoons ground black pepper, or to taste <br>- 2 tablespoons paprika <br>- 1 pinch salt <br>- 3 cups shredded Medium Cheddar cheese <br>- 2 cups chicken breasts, cooked and chopped <br><p></p>Directions <br>step 1: In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown. <br>step 2: Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain. <br>step 3: In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens. <br>step 4: Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken. <br>step 5: Pour sauce onto pasta; serve. <br>

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