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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NAPLES-STYLE PASTA SALAD

1/2 cup Crisco Pure Canola Oil 2 tablespoons red wine vinegar 1/2 teaspoon granulated sugar 1/2 teaspoon dried oregano 3-4 cloves minced garlic 1/2 cup chopped onions 2 cups chopped ripe tomatoes 1/2 cup chopped fresh basil Salt and pepper1 pound uncooked pasta, your choice In a nonreactive bowl, whisk together the Crisco Pure Canola Oil, red wine vinegar, sugar, and oregano, and blend well. Add the garlic, onions, tomatoes, and basil; gently stir to mix well. Add salt and pepper to taste and gently mix. Let stand at room temperature for 2 to 3 hours. Cook the pasta and drain well. Place the cooked pasta in a large bowl; add the sauce and mix well. Serve with grated Romano...

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RALPH'S CHICKEN CACCIATORE

By Chef Jimmy Rubino Jr. (Ralph’s Italian Restaurant, PA)Makes 4 to 6 servings 1 (3 pound) chicken 3 cups Crisco Pure Canola Oil 4 cups marinara sauce 1/4 cup sauterne wine 1/4 cup sherry wine 1/2 cup water 3 large sliced green bell peppers 6 large sliced white mushrooms 1 large sliced Spanish onion 1 teaspoon rosemary A pinch of salt A pinch of black pepper 1/8 cup chopped fresh basil **If fresh basil isn’t available, use 1/8 cup dry chopped parsley. Wash chicken thoroughly and slice in half. Quarter each half (separate wing, leg, thigh, and breast). Pan fry chicken with Crisco Pure Canola Oil in large frying pan for 6 minutes, until skin is crispy. Place chicken in 4-quart pot with remaining ingredients and bring to a boil. Lower flame and simmer for 20 minutes, stirring...

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STIR-FRIED CHICKEN WITH PEPPERS AND ONIONS

Makes 4 to 6 servings 2 tablespoons soy sauce 1 teaspoon Crisco Pure Canola Oil 1/2 teaspoon granulated sugar 4 boneless, skinless chicken breasts, cut into thin strips2 tablespoons Crisco Pure Canola Oil 3-4 cloves minced garlic 1 cup thinly sliced red bell pepper 1 cup thinly sliced onion 1/2 cup chicken stock Salt and pepper to taste 1 tablespoon chopped cilantro In a large bowl, whisk together the 2 tablespoons soy sauce, 1 teaspoon Crisco Pure Canola Oil, and sugar until well blended. Add the chicken and stir to coat thoroughly with marinade. Let marinate for 1 hour.In a large heavy skillet, heat the 2 tablespoons Crisco Pure Canola Oil over medium-high heat. Add the chicken and stir-fry for about 2 minutes, until lightly browned; remove the chicken from the pan. Add the garlic, red peppers, and onions and stir-fry about 2 minutes. Return the chicken to the pan, add the stock, season with salt and pepper to taste. Cook over medium heat until the chicken is cooked. Add the cilantro and stir. Serve with rice....

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NASTURTIUM SALAD DRESSING

3/4 cup Crisco Pure Canola Oil 1/4 cup red wine vinegar 3-4 cloves finely minced garlic 1/2 cup washed and snipped EDIBLE Nasturtium flower petals 1/4 cup washed and snipped chives Salt and pepper to taste In a medium bowl, whisk together the Crisco Pure Canola Oil, red wine vinegar, and garlic until well blended. Add salt and pepper to taste, and blend well. Add the Nasturtium petals and chives; gently stir to blend. Toss with your choice of salad greens, just before serving. Garnish with whole edible Nasturtiums....

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ROASTED FALL ROOT VEGETABLES

Makes 4 to 6 servings 1/2 pound potatoes 1/2 pound sweet potatoes 1/2 pound carrots 1/2 pound beets 1 cup chopped onions 3-4 cloves minced garlic 4 tablespoons Crisco Pure Canola Oil 1/2 teaspoon dried thyme Salt and pepper to taste Heat the oven to 350°. Peel and cut the potatoes, sweet potatoes, carrots, and beets into 1/2-inch cubes.Place them in a large bowl and add the remaining ingredients; add salt and pepper to taste. Toss to mix well. Place the mixture on a large baking sheet and roast for about 25-30 minutes, until the vegetables can be easily pierced with a fork. Note: Any variety of root vegetables such as turnips, parsnips, rutabagas, potatoes, carrots, sweet potatoes, yams, or beets can be used in any combination. Use more or less as you like....

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