ROSEMARY AND PEPPERCORN CHICKEN

"A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine." Original recipe yield: 2 servings Prep Time: approx. 10 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 25 Minutes 1/2 cup and 1 tablespoon cracked pink peppercorns 1/2 cup and 1 tablespoon cracked green peppercorns 6 skinless, boneless chicken breast halves 3 cups heavy cream 1-1/2 cups butter, divided 3 cloves garlic, pressed 1-1/2 teaspoons dried rosemary 1 Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before. 2 Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm. 3 Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve. CUSTOMIZED TO MAKE 6 SERVINGS.

KOFTA

Kofta is a popular dish made from grilled ground beef that is served throughout the Middle-East.A great accompaniment is saffron rice. Prep Time: approx. 20 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 30 Minutes. 1 pound ground beef 1 onion, diced 1 egg yolk 2 tablespoons chopped fresh oregano salt and pepper to taste 1 bamboo skewers, soaked in water for 20 minutes 1 In a medium bowl, mix together the ground beef, onion, egg yolk, oregano, salt and pepper. 2 Pick up medium sized handfuls and press them onto skewers. Roll on a lightly oiled clean surface until the mixture looks like a large ground beef hot dog with about 1 1/2 inches at each end of the skewer. Place your fingers in the middle of the skewer and separate the meat log into two sausages with about 1 inch of skewer sticking out at each end. 3 Prepare a grill for high heat, or if you only have a grill pan, like myself, heat it over medium-high heat. 4 Place the sausages on the grilling surface, and cook for about 10 minutes, turning once or twice for even cooking. Serve immediately.

LEMON PEPPER SHRIMP WITH MUSTARD

Quick, easy dish to make during the week, or anytime. Even though it takes very little time to prepare, it's good enough for guests!" Prep Time: approx. 10 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 20 Minutes. Makes 8 servings. 1/2 cup butter 3 cloves garlic, minced 1/4 cup white wine 1 teaspoon lemon pepper 2 tablespoons prepared yellow mustard 1/4 teaspoon red pepper flakes 2 pounds fresh shrimp, peeled and deveined 1 tablespoon chopped fresh parsley Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.

PORK STEAKS

My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions Prep Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 45 Minutes. Makes 6 servings 1/4 cup butter 1/4 cup soy sauce 1 bunch green onions 2 cloves garlic, minced 6 pork butt steaks 1 Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned. 2 Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

SLAW-MMMM WRAPS

A nutritious, balanced meal that is a snap to throw together. Works great with leftover chicken! Prep Time: approx. 10 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 20 Minutes. Makes 4 servings. 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, crushed 1/2 (16 ounce) package broccoli coleslaw mix 1 cup shredded cabbage 3/4 cup cooked chicken breast, cut into bite-sized pieces salt and pepper to taste 1 (15 ounce) can garbanzo beans, undrained 3 tablespoons mayonnaise 2 tablespoons Dijon mustard 1 teaspoon ground cumin 4 cloves garlic, minced 1/2 teaspoon onion powder 1/2 teaspoon lemon pepper salt and pepper to taste 4 (10 inch) flour tortillas 1 Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste. 2 In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy. 3 Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito

FRESH VEGETABLE STIR FRY WITH PEPPERY ORANGE BEEF

Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe Prep Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 1 Hour . Makes 8 servings 2 cups uncooked long grain white rice 1 quart water 1 tablespoon light sesame oil 4 cloves garlic, crushed 5 tablespoons butter 2 pounds flank steak, cut into thin strips salt to taste 4 teaspoons red pepper flakes 3 1/2 tablespoons teriyaki sauce 12 ounces fresh mushrooms, sliced 1 large sweet onion, sliced 1/2 head cabbage, sliced into strips 1 green bell pepper, cut into strips 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 teaspoon cornstarch 1 tablespoon brown sugar 1/2 cup beef broth 2 tablespoons orange jam 1 (5 ounce) can chow mein noodles mustard powder to taste 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes. 2 Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce. 3 Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings. 4 Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat. 5 Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder

TASTY CHICKEN

Tasty chicken stir fry which is well complemented with any type of rice. My family eats it all up every time I make it Prep Time: approx. 25 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 4 servings. 4 skinless, boneless chicken breasts 1/4 cup soy sauce 1 pinch garlic powder 1/4 teaspoon dried sage 3 green bell pepper, minced 1 onion, chopped 2 carrots, sliced thin 2 tablespoons olive oil 1 Slice chicken into small cubes. 2 Heat oil in a wok or frying pan over medium high heat. Brown chicken. Add carrots, and cook with chicken until slightly cooked. Add onions, bell peppers, sage, garlic powder, and soy sauce. Stir and cook continuously until chicken and vegetables are done, about five to ten minutes