Chef Creations

VEAL CAPRICCIOSA

By Chef Jimmy Rubino Jr. (Ralph’s Italian Restaurant, PA)Makes 4 to 6 servings 1 large chopped Spanish onion 6 cups Crisco Pure Canola Oil 1 (28 ounce) can of hand-crushed tomatoes 1 tablespoon salt 1 teaspoon black pepper 2 large peeled eggplant 4 cups flour 8 beaten eggs 12 (2 ounce) milk-fed veal medallions1/4 cup grated pecorino romano cheese 12 thin slices (3-by-2-inch) prosciutto 24 slices (1/8-inch thick) mozzarella cheese 1/2 cup sauterne wine 1/4 cup fresh chopped parsley SautÔøΩ onion in 1 cup Crisco Pure Canola Oil until golden in color. Add tomatoes, salt, and black pepper to 4- quart pot. Bring to a boil, lower flame, and simmer for 45 minutes. While sauce is cooking, slice eggplant into 1/4-inch slices. Dip in flour, then add beaten egg and sautÔøΩ in 3 cups vegetable oil on both sides for 2 minutes each, until all eggplant is cooked. Place eggplant on paper towels to drain off oil.Dip veal in flour and sautÔøΩ in 2 cups of Crisco Pure Canola Oil on both sides for 1 minute each. Place veal on white paper towels to drain. Coat bottom of large frying pan with 1 cup of sauce. Add veal in a single layer and sprinkle each piece with the romano cheese evenly. Layer each piece with 1 piece of eggplant, 1 piece of prosciutto, and 2 pieces of mozzarella. Top with remaining sauce and sauterne wine and bake in a preheated oven at 375ÔøΩF for 45 minutes.Serve 3 pieces of veal on each plate and garnish with fresh...

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PEACHY BLUEBERRY PIE

Makes one 9-inch Pie 1 unbaked 9-inch Classic CRISCO Double Crust 4 cups peeled, thinly sliced fresh ripe peaches 1-1/2 cups fresh blueberries, washed and well drained1 cup granulated sugar 2 teaspoons vanilla extract 2 tablespoons cornstarch 1/4 cup milk 2 tablespoons granulated sugar In a large mixing bowl, combine the peaches, blueberries, sugar, vanilla extract, and cornstarch. Mix gently until the cornstarch is dissolved and the fruit is well coated. Pour the filling into the crust.Lightly brush the edges of the bottom crust and place the top crust on the pie. Crimp the edges together and make holes in the top crust in several places with a fork to allow the steam to escape.Bake in a preheated 350: oven for about 35 minutes. Remove the pie from the oven, brush with the milk, and sprinkle the sugar evenly over the top.Return to the oven and continue to bake for another 15-20 minutes, until the peach-blueberrry mixture bubbles and the crust is golden. Let rest at least 10 minutes before...

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SIMPLE VINAIGRETTE

Makes 1 cup 2/3 cup CRISCO Canola Oil 1/3 cup red wine vinegar 1/8 teaspoon granulated sugar 1/8 teaspoon dry mustard powderSalt and pepper to taste In a bowl, whisk the red wine vinegar, sugar and mustard together until well blended. Slowly whisk in the Crisco Canola Oil, pouring it in into the bowl slowly in a thin stream while whisking continuously. Continue to whisk until the vinaigrette is emulsified. Whisk in the salt and pepper to...

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WHOLE GRILLED SNAPPER WITH PINEAPPLE-RED PEPPER SALSA

Makes 2 servings Pineapple-Red Pepper Salsa2 tablespoons Crisco Pure Canola Oil 1 cup chopped fresh pineapple 1/2 cup chopped red bell pepper 1/2 cup chopped red onion 1 tablespoon chopped garlic 1/2 cup chopped ripe tomatoes 2 tablespoons chopped cilantro Salt and pepper to taste For Pineapple-Red Pepper Salsa, in a large bowl, combine the Crisco Pure Canola Oil, pineapple, red bell pepper, red onion, and garlic. Stir to mix well. Add the tomatoes and cilantro and stir gently to mix. Taste and add salt and pepper. Let stand at least 1 hour before serving. Can be made 1 day in advance and stored in the refrigerator. Whole Grilled SnapperCrisco No-Stick Cooking Spray1 (1-1/2 to 2 pound) whole red snapperCrisco Pure Canola OilSalt and pepper For Whole Grilled Snapper, spray the fish grilling basket with Crisco No-Stick Cooking Spray. Brush the fish with Crisco Pure Canola Oil and season with salt and pepper to taste. Grill the fish over medium heat until almost half done. Turn over once and finish cooking. Serve topped with the Pineapple-Red Pepper Salsa....

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PEACHY SMOKED PORK ROAST

from Scott Fine’s Great GrillingThe National Pork Producers Council offers this recipe for pork roast filled with smoky flavor and the sweetness of one of central Texas’ favorite crops: peaches. 1 2-pound boneless pork loin roast1 tablespoon salt 1/2 teaspoon black pepper 1 teaspoon ground ginger 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar1/2 cup firmly packed brown sugar 3 tablespoons bottled chili sauce 1 29-ounce can peach slices in heavy syrup, undrainedIn blender or food processor, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce and undrained peaches. Whirl until smooth.Place pork loin in a heavy resealable bag and add half of peach sauce.Prepare grill, surrounding drip pan with medium hot coals. (If using a gas grill, heat to medium temperature.)Add hickory chips, soaked with water, to heat source. Place pork on grill over drip pan. Baste often with marinade until internal temperature reaches 155° to 160° (about 60 minutes). Let stand 10 minutes, then slice thinly and serve with reserved peach sauce,...

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SLOPPY JOES

by Mama DipMakes 8 to 12 servings 2-3 pounds ground beef 1 cup finely chopped onion 1 small can (6 ounces) tomato paste 1/4 cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons prepared mustard 1 tablespoon chili powder With chips and Kool-Aid, these make a great Saturday lunch for Little Leaguers.Cook the ground beef and onion in a frying pan or pot over medium high heat until beef is brown and the onion is soft. Stir the meat with a potato masher to break it apart as it cooks.Drain off the fat. Add the remaining ingredients, mixing well, and cook until heated through. From MAMA DIP’S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher’s website at...

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