Hunts® Bruschetta Chicken Skillet

Ingredients

• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
• 3/4 cup shredded Italian blend cheese
• 1 (.75 ounce) package fresh basil, chopped
• 5 (5 ounce) boneless skinless chicken breasts
• 1 (8 ounce) can Hunt's® Tomato Sauce
• 1 teaspoon finely chopped garlic
• 2 cups small garlic- or Italian-flavored croutons, crushed

Directions

1. Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
2. Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
3. Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165 degrees F). Top with croutons just before serving.

Brown Sugar Shortbread

Ingredients

• 1 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 2 1/4 cups all-purpose flour

Directions

1. In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

Irish Black Ginger Cake

This unique ginger cake is loaded with flavor from molasses, coffee and spices like cinnamon, cloves and ginger. This cake is so tasty it doesn't even need frosting, but if you're craving a sweet topping, try a coffee icing.

Cooking Time: 1 hr

Ingredients

• ¹/2 cup (1 stick) butter, softened
• ¹/2 cup sugar
• 1 egg
• 1 cup blackstrap molasses
• 2 ¹/2 cups flour
• 1 ¹/2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger (or 1/2 teaspoon freshly grated ginger root)
• ¹/2 teaspoon salt
• 1 ¹/2 teaspoons baking soda
• 1 cup hot strong freshly brewed coffee

Instructions

1. Preheat oven to 350 degrees F. Butter an 8-inch square of 9-inch round cake pan and set aside.
   
2. Cream together the butter and sugar until smooth. In a large bowl, beat the egg into the molasses, then add to the butter mixture. Sift together the flour, spices, and salt, then fold into the butter mixture.
   
3. Dissolve the baking soda in the hot coffee, then add it to the batter. Beat vigorously until well blended.
   
4. Scrape the batter into the prepared pan. Bake for 45 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.

Chicken Puffs

Serves: 4

Cooking Time: 20 min

Ingredients

• 1 tube Pillsbury crescent rolls
• 2 cups chopped cooked chicken
• 3 tablespoons butter, divided
• 1 tablespoon milk
• 3 ounces cream cheese, softened
• 2 tablespoons chopped pimentos
• 1 teaspoon salt
• ¹/2 teaspoon pepper
• breadcrumbs
• ³/4 cup milk
• 1 can cream of mushroom soup

Instructions

1. Preheat oven to 350F.
   
2. Divide crescent rolls into 4 squares, sealing the perforations.
   
3. Cream together the cream cheese and 1 tbsp. of butter. Add milk, chicken, pimentos, salt and pepper.
   
4. Place about 1/2 cup of mixture in the middle of each square and bring corners together, to form a pouch. Twist corners together to seal, and press any open sides together. It should look like a small drawstring purse.
   
5. Place puffs on ungreased cookie sheet.
   
6. Melt remaining 2 tbsp. of butter and brush over each puff and sprinkle (heavily) with breadcrumbs.
   
7. Bake for 15-20 minutes, or until golden brown.
   
8. To prepare sauce heat milk and mushroom soup in a small saucepan. Serve over chicken puffs.

Mince Patties

INGREDIENTS

• OIL
  2 tbsp
• ONION
  1
• GINGER GARLIC PASTE
  1 tsp
• MINCE
  250 gm
• SALT
  3/4 tsp
• RED CHILI POWDER
  1 tsp
• TURMERIC
  1/4 tsp
• FLOUR
  1 tbsp
• ALL SPICE POWDER
  1/2 tsp
• GREEN CHILI
  2
• CORIANDER LEAVES
  1/2 bunch
• CHAT MASALA
  1/2 tsp

DIRECTIONS

Heat the 2 tbsp oil and fry the 1 chopped onions till turn into light brown. Then add 1 tsp ginger garlic paste, 250 gm mince and fry it well. Now add 3/4 tsp salt, 1/4 tsp turmeric, 1 tsp red chili powder, 1 tbsp flour, a cup of water and keep it in low flame till mince is cooked and water is dry. After that add 1/2 tsp all spice, 1/4 tsp chat Masala, 2 chopped green chilies, 1/2 bunch chopped coriander and mix it well and keep it aside to cool.

Roll the cross in rectangular shape and spread the egg in the corners, place the mince mixture and fold it one more time, cut it. Bake the mince patties in ungreased tray for 35 to 40 minutes in 250 c in oven.

Spanish Tortilla

Ingredients

nocoupons

• 1 1/2 pounds russet potatoes (about 2 medium)
• Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
• 2 medium onions, thinly sliced (1 1/2 pounds)
• 4 teaspoons kosher salt
• 10 large eggs
• Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows

Directions

Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.

Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)

Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.

Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.

Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.

Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.

Sweet potato wedges

Ingredients

For the wedges

• 2 sweet potato, cut into wedges

• 4 tbsp olive oil

• 1 tbsp thyme leaves

• salt and freshly ground black pepper

• chervil, to garnish

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper.

3. Roast in the oven for 15-20 minutes, until lightly browned.

4. Serve in a warm bowl and garnish with chervil.

Pulled pork with spicy coleslaw

Ingredients

For the pulled pork

• oil, for greasing

• 2kg/4lb 6½oz pork shoulder

• 1 tbsp chilli flakes

• 1 tbsp mustard seeds

• salt and freshly ground black pepper

• 200ml/7¼fl oz white wine vinegar

• 250ml/9fl oz cider

• 3 onions, finely sliced

• 6 cloves garlic, sliced

For the coleslaw

• half white cabbage, finely chopped

• 2 carrots, grated

• 2 red onions, finely sliced

• 1 red chilli, seeds removed, finely chopped

• 175g/6oz mayonnaise

• salt and freshly ground black pepper

• 1 lime, juice only

• 1 tbsp soy sauce

To serve

• soft white bread rolls

• Ready-made barbecue sauce

Preparation method

1. Preheat the oven to 170C/340F/Gas 3.

2. For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard seeds and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.

3. Pour the vinegar and cider over, then scatter over the onion and garlic.

4. Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour.

5. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

6. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.

7. To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.

Aaloo Wale Samose

Ingredients:

for pastry:

2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water

for potato stuffing:

5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds
Oil for deep frying

Preparation:

Dough for Samosa Pastry:

Mix flour and salt in a bowl.
Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
Rub dough with oil. Cover it and set aside for 30 minutes or longer.
Potato stuffing for Samosa
Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
Heat 4 tablespoons oil in karahi or wok in medium flame.
Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.

Making Samosa:

Knead the dough again. Divide it into about 10 balls.
Roll it into flat round shape with about 5 inch diameter.
Cut it into half. Make the half into a cone by sticking seam together with a little water.
Fill the cone with about 2.5 tablespoons of the potato mixture.
Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
Repeat this again.

Cooking Samosa:

Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)
When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
Drain excess oil and serve hot.

Fun Fruit Kabobs

Ingredients:
1 apple
1 banana
1/3 c. red seedless grapes
1/3 c. green seedless grapes
2/3 cup pineapple chunks
1 cup nonfat yogurt
¼ c. dried coconut, shredded
Utensils:
knife (you'll need help from your adult assistant)
2 wooden skewer sticks
large plate
Directions:
Prepare the fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the bananas and cutting them into chunks, and cutting the pineapple into chunks, if it's fresh. Put the fruit onto a large plate.
Spread coconut onto another large plate.
Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.
Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut.
Repeat these steps with another skewer.
Serves: 4
Serving size: 1 kabob
Nutritional analysis (per serving):141 calories3 g fat28 g carbohydrate3 g fat1 mg cholesterol2 g saturated fat52 mg sodium103 mg calcium0.5 mg iron3 g fiber

Delicious Pancakes

Ingredients
1 cup quick cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup packed brown sugar
3/4 tablespoon baking powder
1/4 cup dry non-fat milk powder
1 1/4 teaspoons salt, divided
1/2 tablespoon ground cinnamon
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
2 eggs, beaten
1 cup water
Directions
Preheat a lightly greased griddle over medium low heat.
In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar.
In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter.
Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

Nutritional Information
Amount Per Serving Calories: 373 Total Fat: 18g Cholesterol: 86mg

cream cheesy cucumber sandwitch

What you need:

• ¾ cup light cream cheese, slightly softened
• half a large cucumber, thinly sliced
• 8 slices of whole-wheat bread

Equipment and supplies:

• Large knife
• Cutting board
• Plastic wrap (optional)

What to do:

1. Spread each slice of bread with cream cheese (about 3 tablespoons per sandwich).
2. Place about 4 cucumber slices on 4 of the slices of bread and top with remaining bread slices.
3. Cut into quarters and serve immediately or wrap sandwiches and save for later.

Cocoa Kiss Cookies

1 cup butter
2/3 cup sugar
1/3 cup unsweetened cocoa
1 dash salt
1 teaspoon mexican vanilla
1 2/3 cups flour
1/2 cup finely chopped walnuts
20 -25 chocolate kisses
Powdered sugar


Mix all ingredients and wrap a teaspoon full of dough around a frozen Hershey kiss. Place on ungreased cookie sheet and bake at 350�F for 10 to 12 minutes. Let cookies cool for 3 to 4 minutes and then roll in powdered sugar. Let cool completely and roll in powdered sugar again.

CHEESY BALL FLOATS

INGREDIENTS:

2 cups (480 ml) orange juice
2 tbsp sugar,
1 tbsp (5gms) Fauji Cornflour,
1/2 tsp (2 gms) chat masala,
1/2 tsp (2 gms) chilli powder,
salt to tast,
1 tsp (5 gm) of butter.

METHOD OF PREPARATION: For the cheese balls

100 gms paneer
100 gms green peas, half crushed in a mixer
2 tbsp (30 gms) coriander leaves, chopped,
1 tbsp coconut, grated,
1tsp (5 gms ) green chilli and ginger paste
1 tsp (5 gms) cashewnut pieces
1/2 tsp (2 ml) lemon juice
1/4 tsp (1 gm) garam masala powder salt to taste
2 tsp (30 ml) oil, oil for deep frying

METHOD OF PREPARATION:

Heat two tsp oil in a kadai. add the crushed green peas and fry for a minute.
Remove from heat.
Add all the remaining ingredients and mix well.
Mash the paneer with your palm to a smooth ball.
Divide into samall portions and roll into small puris.
Put a little of the green pea filling over each puri and roll it to cover the filling completely.
Roll them into smooth balls.
Deep fry these balls in hot oil till light brown and done. Keep aside.
Mix orange juice and corn flour to a smooth mixture.
Heat butter in a kadai.
Add the orange juice and all the seasoning and stir well.
When it comes to a boil, add the fried paneer balls and remove from heat.
Serve Hot.

WAFFLES:

INGREDIENTS:

225g (8 oz) plain flour
2 level tsp baking powder
a pinch of salt
2 large eggs
2 tbsp powdered sugar
4 tbsp melted butter or margarine
1 teacup milk (approx.)

METHOD OF PREPARATION:

Sieve the flour with salt and baking powder.
Separate the eggs.
Add the sugar, butter, egg yolks and milk to the flour. Mix well until like a very thick paste.
Beat the egg whites stiffly. Add to the mixture and mix well.
Pour a little mixture as required into the waffle iron. Bake on a moderate temperature.
Serve hot with any of the following:Honey and butterGolden syrup and butterMaple syrup and butterIce-cream and strawberry jamButter and grated cheese.

Note: Waffles can be prepared without eggs. When you omit eggs, use 2 1/2 tsp of baking powder instead of two and further keep aside the batter for 2-3 hours before use.

CARROT AND PANEER TOAST:

INGREDIENTS:

3 brown bread slices.
1 teacup grated carrot
50 gms grated paneer
1 tbspn finely chopped tomatoes
1/4th teaspoon chopped green chilli
1 teaspoon chopped coriander
1 teaspoon butter salt to taste

METHOD OF PREPARATION:

1. Toast the bread slices
2. Mix the carrot , paneer, tomato, green chilli, coriander, butter and salt.
3. Divide into 3
4. Place one portion of the mixture on each toast.
5. Heat in an oven for a few minutes.
6. Serve Hot.

Thai green chicken curry

Ingredients:

For the green curry paste

• 1 tbsp coriander seeds

• 1 tbsp white peppercorns

• 1 tbsp cumin seeds

• 50g/1¾oz green bird's eye chillies, chopped

• 50g/1¾oz long green chillies, chopped

• 2 red chillies, chopped

• 1 whole garlic bulb, peeled

• 3 stalks lemongrass

• 3 turmeric roots, peeled (available from Asian grocers)

• 1 small bunch fresh coriander roots

• 3 galangal roots, peeled (available from Asian grocers)

• 8 red shallots, peeled, chopped

• 1 kaffir lime, zest only

• 30g/1¼oz dried shrimp paste

• 1-2 tbsp vegetable oil

• 800ml/1 pint 9fl oz coconut milk

For the chicken

• 1 whole chicken, jointed into breasts, thighs and drumsticks, skinned, bones remov

• 8 apple aubergines (available from Asian grocers)

• 1 packet pea aubergines (available from Asian grocers)

• 30g/1¼oz fresh root ginger, peeled, grated

• small handful kaffir lime leaves

• 1 tsp palm sugar

• 1 tbsp fish sauce

• small bunch Thai basil leaves (available from Asian grocers)

For the rice

• 225g/9oz Thai jasmine rice

• knob of butter

To serve

• Thai basil leaves

• 1 red chilli, sliced into rings

Preparation method

1. For the green curry paste, pound the coriander, peppercorns and cumin seeds in a large pestle and mortar to a fine powder. Transfer to a food processor or blender and add the remaining green curry paste ingredients except the oil and coconut milk. Blend the mixture until it forms a smooth paste.

2. Heat the oil in a large pan or wok and add 4 tbsp of the curry paste. Cook over a medium heat, stirring continuously until the mixture begins to smell fragrant. Stir in 2-3 tbsp coconut milk and cook for 5 minutes. Stir in remaining coconut milk.

3. For the chicken, chop the chicken into bite size pieces and add to the pan with the apple and pea aubergines. Simmer for 10 minutes, then stir in the ginger and kaffir leaves. Cook for a further 5 minutes, then season with the palm sugar, fish sauce and the Thai basil leaves.

4. Meanwhile for the rice, measure the rice into a jug then tip into a pan. Add double the volume of water and bring to the boil. Stir in the butter and cover with a tight-fitting lid. Reduce the heat and cook for 15-20 minutes, or until all the water has been absorbed. Set aside, covered, for 10 minutes.

5. Garnish the curry with Thai basil leaves and red chillies and serve with the rice.

Fruit scones

Ingredients

• 275g/10oz rice flour

• 50g/2oz tapioca flour

• 4 tsp gluten-free baking powder

• 2 tsp xanthan gum

• 1 tsp salt

• 4 tbsp caster sugar

• 110g/4oz butter

• 110g/4oz sultanas

• 2 eggs, preferably free-range

• 125ml-175ml/4-6fl oz natural yoghurt

• 1 egg, beaten, for egg wash

Preparation method

1. Preheat the oven to 250C/475F/Gas 9.

2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.

3. Lightly whisk the eggs and natural yoghurt together.

4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.

5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.

6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.

7. Serve split in half with butter and homemade raspberry jam.

Rich scones

Ingredients

• 225g/8oz self-raising flour, plus extra for dusting

• 55g/2oz butter, diced, plus extra for greasing

• pinch of salt

• 55g/2oz ground almonds

• 25g/1oz caster sugar

• 100ml/3½ fl oz milk

• 1 free-range egg, beaten

• 2 tbsp natural yoghurt

To serve

• clotted cream

• fresh ripe strawberries

Preparation method

1. Preheat the oven to 225C/425F/Gas 7. Lightly butter a baking tray.

2. Place the flour and butter in a large mixing bowl. Add a pinch of salt. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the ground almonds and sugar.

3. In a bowl, mix together the milk, egg and yoghurt.

4. Make a well in the centre of the dry ingredients and pour in two-thirds of the wet ingredients. If it's too dry, add the rest of the wet ingredients to get the desired consistency. Quickly bring together the ingredients to form a soft dough.

5. Transfer the dough to a lightly floured surface and roll out to form a rough circular shape about 2.5cm/1in thick. Cut into wedges and place onto the prepared baking tray (use some flour to stop the knife from sticking, if necessary). Sprinkle the scones with flour.

6. Bake in the oven for 10-12 minutes until the scones are risen and golden.

7. Serve with a bowl of thick clotted cream and ripe strawberries.

American pancakes

Ingredients

• 250g/9oz plain flour

• 2 tsp baking powder

• 1 tsp sea salt

• 3 tbsp sugar

• 250ml/9fl oz milk

• 2 eggs, lightly beaten

• 50g/2oz unsalted butter, melted, plus extra for cooking

For the maple butter syrup

• 80ml/3fl oz maple syrup

• 25g/1oz unsalted butter

Preparation method

1. Sift the flour, baking powder, salt and sugar into a bowl.

2. Mix the milk, eggs and the melted butter in a large jug, then add the flour mixture and mix quickly to make a batter - don't worry about any lumps.

3. Heat a cast iron frying pan or flat-surfaced griddle until medium-hot, grease lightly with the extra butter and pour in the batter in batches to make rounds 8-10cm/3-4in in diameter.

4. Cook for 1-2 minutes or until bubbles form on top of the pancakes and the underside is golden, then flip each one over and cook for one minute.

5. Keep the pancakes warm in the oven while you cook the remaining batches.

6. Heat the maple syrup and butter together in a small pan or in the microwave.

7. Stack the pancakes on warmed plates and pour over the buttery syrup.

8. To make cottage cheese pancakes, make the batter as above then stir in eight tablespoons of cottage cheese and cook as above. Serve with fresh berries, cherry or blackcurrant jam and crème fraîche, sour cream or thick yoghurt.