Chef Creations

QUICK AND EASY SPINACH PIE

Serves 4-6 2 10-ounce packages chopped spinach, thawed, drained and squeezed dry3 -4 green onions, chopped4 eggs, lightly beaten1/2 cup cottage cheese 1 4-ounce container crumbled feta cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1 teaspoon dill 10 sheets phyllo dough, thawed CRISCO Butter Flavor* No-Stick Cooking Spray Preheat oven to 350 degrees. Spray an 8×8 baking dish with Crisco No Stick Cooking Spray. In a medium bowl, stir together first 9 ingredients. Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with Crisco Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer. Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6...

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PAN BRAISED CHICKEN AND BROCCOLI WITH PONZU

Makes 4 to 6 servingsPrep time: 10 minutesCook time: 12 minutes 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 2 tablespoons soy sauce (plus more for serving)1/2 teaspoon sugar 2 tablespoons Crisco Pure Canola Oil 1/2 cup chopped onion 1/4 cup chopped yellow or red bell pepper 1/2 tablespoon minced garlic 4 boneless and skinless chicken breasts, cut into strips1 pound of broccoli florets, washedSteamed rice as an accompanimentFor the Ponzu, mix together the orange juice, lemon juice, soy sauce, and sugar; set aside.In a large skillet heat the Crisco Pure Canola Oil over medium high heat. Add the pepper, onion, and garlic and cook about 1 minute. Add the chicken strips; sear quickly on all sides.Add the broccoli and stir; add the Ponzu and stir, and continue to cook, stirring often, until the chicken and broccoli are done. Serve with rice and additional soy sauce on the...

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ROASTED POTATOES WITH ROSEMARY

Makes about 8 servings 4 pounds potatoes, peeled and cut into 1-inch cubes1/3 cup Crisco Pure Canola Oil 3-4 cloves garlic, chopped1 cup chopped onion 2 tablespoons chopped fresh rosemary Salt and pepper to taste Heat the oven to 350°.Place the potatoes, Crisco Pure Canola Oil, garlic, onion, rosemary, and salt and pepper in a large baking pan.Toss well to mix ingredients. Bake 45 to 60 minutes, stirring occasionally and gently until the potatoes are cooked and lightly browned....

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STRAWBERRY CRISP

Prep time: 20 minutesBake time: 30-35 minutesMakes 12 servings Strawberry Filling8 cups (2 quarts) strawberries, rinsed, hulled and halved1/4 cup flour 1/2 cup granulated sugar 1 tablespoon cornstarch 4 tablespoons lemon juice1 teaspoon ground ginger Pinch salt Topping3/4 cup rolled oats 2 cups all-purpose flour 2 cups packed brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick Preheat oven to 375°. Spray a 9×13-inch baking dish with Crisco No-Stick Cooking Spray.In a large mixing bowl, mix strawberries with flour. Add sugar, cornstarch, lemon juice, ginger and salt; stir to mix well. Spread into prepared pan; set aside. In a medium mixing bowl, stir oats, flour, brown sugar, salt and cinnamon. Cut in Crisco Butter Flavor shortening until mixture resembles coarse meal.Sprinkle crumb topping over strawberries. Bake for 30-35 minutes or until topping is golden brown. Serve warm or room temperature with vanilla ice cream or sweetened whipped...

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PAN SEARED ALASKAN KING SALMON WITH HEIRLOOM TOMATO SALAD, BASIL OIL AND BALSAMIC SYRUP

By Chefs Michael and Wendy JordanMakes 6 servings 6 each Alaskan King salmon, cut into 6 ounce filets6 tablespoons CRISCO Oil Salt and white pepper 3 large Purple Cherokee Heirloom tomatoes, cut into eighths*3 small Green Zebra Heirloom tomatoes, cut into fourths*2 ounces Balsamic vinegar 1 cup Basil oil (see below)12 large basil leaves, cut into chiffonade2 large shallots, finely diced6 tablespoons Balsamic Syrup (see below)*Note: Any ripe tomato or combination of ripe tomatoes can be used. For the salmon: Place 6 entree plates in an oven heated to 150ÔøΩF. Place the salmon fillets in a medium stainless steel bowl and gently toss the salmon with 3 tablespoons of the Crisco Oil, salt and pepper.For the heirloom tomato salad: In a large stainless steel bowl combine all the tomatoes, balsamic vinegar, basil oil, basil, and shallots. Gently toss well and allow to sit for 5 minutes. Season with salt and pepper to your taste.To assemble the plate: Ten minutes before you are ready to dine, heat a large sautÔøΩ pan with the remaining 3 tablespoons of Crisco Oil until hot. Place 3 of the salmon fillets, serving side down first, into the hot oil and allow to brown without moving. After 4-5 minutes turn the salmon fillets over and finish cooking to your desired temperature. Hold warm and repeat with the other 3 fillets. Pull the 6 plates from the oven. Toss the heirloom tomato salad and place a large spoonful, juices and all, into the middle of the plate. When the salmon fillet has reached your desired temperature place the salmon directly over the heirloom tomato salad.Drizzle any of the remaining juices from the heirloom tomato salad and some more of the basil over the salmon fillets and the balsamic syrup over the entire dish.For the basil oil: In a small sauce pot bring some water to a boil. Add salt until it tastes like the ocean. Have a container of ice water ready on the side. When the water boils, drop in 1/2-pound of basil leaves and as soon as they are wilted remove them and dunk them into the ice water. Remove the basil and squeeze all the water out. Place the basil into the blender with 1 cup of Crisco Oil and puree very smooth. Place the oil into a container and chill for 24 hours. Strain through a coffee filter without pushing the oil through, allow gravity to work. This takes about 2 hours. The resulting oil will be very green and full of flavor. Keep cold to preserve color and flavor.For the balsamic syrup: Place 4 cups of balsamic vinegar, 1 cup orange juice and 1/2 cup honey in a small sauce pot...

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ROLLATINE OF PIEMONTESE ROBIOLA IN GRILLED ZUCCHINI

By Chef Alberto Leandri (Barbetta- New York, NY)Makes 4 servings 3 green zucchini salt and white pepper to taste1 clove of garlic 20 basil leaves 4 ounces Robiola cheese (made from cow)Lemon Dressing2/3 cup Crisco Pure Canola Oil 3 tablespoons lemon juice 3 tabelspoons orange juice 1 tablespoon granulated sugar 1/2 teaspoon Salt 1/4 teaspoon freshly ground black pepper Cut the zucchini lengthwise into thin strips and season with salt, pepper and Crisco Pure Canola Oil. Grill on each side for 1 minute and set aside. Finely chop the garlic and the basil leaves. In a bowl, mix the Robiola cheese with the garlic and basil. Add salt and pepper to taste.Place zucchini slices on a sheet of plastic wrap and spread the Robiola mixture on top. Then roll the plastic wrap up and tie it. Refrigerate for at least one hour. Remove, unroll the plastic, and cut three one-inch slices and place in each dish. Garnish with Mesclun salad and a few slices of julienned tomatoes. Serve with the Lemon Dressing. For the Lemon Dressing, combine lemon juice, orange juice, sugar, salt and pepper in a jar with a tight-fitting lid. Shake well to dissolve sugar and salt. Add Crisco Oil. Shake well...

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