Entrees

STUFFED VEAL CUTLETS

4-8 servings 1 package (3 ounces) cream cheese, softened2 teaspoons grated Parmesan cheese 1 teaspoon Dijon mustard 1/2 teaspoon dried parsley flakes 1/8 teaspoon garlic powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup seasoned dry bread crumbs 2 eggs, slightly beaten8 thin slices fully-cooked ham 8 veal cutlets, pounded thin8 thin slices Swiss Cheese (each about 4 inches square), halvedCRISCO Oil for fryingCombine cream cheese, Parmesan cheese, mustard, parsley flakes and garlic powder in small mixing bowl. Mix well. Set aside. Mix flour, salt and pepper in shallow dish. Place bread crumbs on sheet of waxed paper. Place eggs in another shallow dish. Set aside.Place ham slice on top of each cutlet. Trim ham to within 1/2 inch of cutlet edge. Spread each ham slice with one-eighth of cream cheese mixture (a scant tablespoon). Top each with 2 pieces Swiss cheese. Brush top edges of cutlets with egg. Fold in half. Press and pound edges of cutlets together to seal. Carefully coat both sides with flour mixture. Dip stuffed cutlets in egg, then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate about 1 hour.Heat 2 inches Crisco Oil in deep-fryer or large saucepan to 350ÔøΩF. Fry 1 stuffed cutlet at a time, about 2-1/2 minutes, or until deep golden brown, turning over once. Drain on paper...

Read More

TEXAS CHILI

Prep time: 30 minutesCook time: 90 minutesServes 8 4 tablespoons CRISCO Corn Oil *2 pounds boneless chuck roast, cut into 1-inch cubes1 large onion, chopped4 cloves garlic, minced1 teaspoon cumin 1 tablespoon chili powder 1/4 teaspoon crushed red pepper flakes 2 14-1/2 ounce cans diced tomatoes 1 14-1/2 ounce can beef broth 1 10-ounce can Enchilada Sauce 2 15-ounce cans red kidney beans, rinsed and drained1/2 cup water 1/4 cup masa harina (tortilla flour ), optionalSalt and pepper to taste 3 tablespoons fresh cilantro, minced1/2 cup Monterey Jack cheese, shreddedIn a large Dutch oven, heat Crisco Oil over medium high heat. Add cubed meat in batches, cooking until brown. Add onion and garlic with last batch of meat; drain. Return meat, onion and garlic to the pot. Add cumin, chili powder and crushed red pepper flakes. Stir in tomatoes, beef broth, enchilada sauce and beans; bring to a boil. Reduce heat; simmer, covered, for 1 hour, stirring occasionally. Simmer 30 minutes, uncovered, or until meat is tender. In a small bowl, mix optional masa harina with water; stir into chili. Cook 10-15 minutes more, stirring frequently. Season to taste with salt and pepper. Ladle into serving bowls; garnish with cilantro and shredded cheese. * Or your favorite Crisco...

Read More

TURKEY AND VEGETABLE PIZZA

Preparation time: 25 minutes Total time: 35 to 40 minutes 4 servings 1 cup broccoli florets (bite size pieces)1 carrot, peeled and thinly sliced1/4 cup water 2 tablespoons CRISCO Oil 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)1/2 sweet onion, such as Vidalia or Bermuda, peeled and thinly sliced1 cup sliced mushrooms 1 cup fresh corn or frozen corn kernels1/2 teaspoon crushed red pepper flakes, or to taste1/2 teaspoon salt 1 pre-baked pizza crust, 10 to 12 inches1-1/2 cups herbed tomato pizza sauce 2 cups shredded cooked turkey 1-1/2 cups (6 ounces) shredded mozzarella cheese Heat oven to 450ÔøΩF. Cover baking sheet with heavy duty aluminum foil.Place broccoli and carrots in microwave-safe bowl with water. Cover tightly with plastic wrap. Microwave on HIGH (100%) for 2 minutes. Drain. Set aside.Heat Crisco Oil in large skillet on medium-high heat. Add garlic and onions. SautÔøΩ 30 seconds. Add mushrooms. SautÔøΩ 3 minutes. Add corn, broccoli, carrot, red pepper flakes and salt. SautÔøΩ 2 minutes. Remove from heat.Place pizza crust on baking sheet. Spread sauce over crust. Top sauce with vegetables and turkey. Sprinkle with cheese.Bake at 450ÔøΩF for 10 to 12 minutes, or until cheese melts and crust is crisp. Let stand 2 minutes. Slice and serve. Note: Other vegetables such as yellow squash, bell peppers or eggplant slices can be used along with or instead of those...

Read More

ZESTY CARIBBEAN CHICKEN BREAST

6 Servings 1/4 cup CRISCO Oil *1 teaspoon grated lemon peel 1/4 cup lemon juice 1 tablespoon paprika 1 tablespoon honey 1 teaspoon ginger 1 teaspoon garlic salt 1 teaspoon oregano 1/3 teaspoon hot pepper sauce (optional)6 boneless, skinless chicken breast halves (about 1-1/2lbs)Combine oil and all the ingredients in a shallow baking dish. Stir well.Add the boneless, skinless chicken breast halves. Turn to coat.Refrigerate 2 to 4 hours turning occasionally. Prepare grill or heat broiler.Remove chicken from lemon juice mixture. Discard juice mixture.Grill or broil 3 to 5 minutes per side or until chicken is no longer pink in center. *Crisco Vegetable or Canola...

Read More

SUKIYAKI

4-6 servings 1/4 cup soy sauce 1/4 cup chicken broth 1 tablespoon sugar 2 teaspoons cornstarch 4 tablespoons CRISCO Oil, divided3/4 to 1 pound boneless beef sirloin, cut into thin strips8 ounces fresh mushrooms, sliced12 green onions, cut into 2-inch slices1 large onion, quartered and sliced1 can (8 ounces) sliced bamboo shoots, drained8 ounces fresh spinach, washed, drained and torn into bite-size piecesHot cooked rice Blend soy sauce, chicken broth, sugar and cornstarch in small bowl. Set aside.Heat 2 tablespoons Crisco Oil in large skillet. Add beef. Stir-fry over medium-high heat until browned. Remove beef and drippings from skillet; set aside.Heat remaining 2 tablespoons Crisco Oil in skillet. Add mushrooms, green onions, onion and bamboo shoots. Stir-fry over medium-high heat about 4 minutes, or until onion is tender-crisp. Stir in soy sauce mixture. Cover. Cook over moderate heat 3 minutes. Stir in spinach; re-cover. Cook 2 minutes longer. Add beef. Stir-fry 1 to 2 minutes, or until hot. Serve with...

Read More

TEXAS STYLE PORK BARBECUE

Serves 4 2 teaspoons CRISCO Oil 1/4 cup coarsely chopped onion 1 clove garlic, minced3/4 cup chili sauce 1 tablespoon firmly packed light brown sugar 1 tablespoon cider vinegar 1 tablespoon molasses 1 tablespoon water 1 teaspoon lemon juice 1 teaspoon prepared mustard 1/4 teaspoon liquid smoke 1/8 teaspoon cayenne pepper 1/8 teaspoon salt 3/4 pound boneless pork loin, cooked and thinly sliced4 onion rolls, split and toastedHeat oil in medium saucepan on medium heat. Add onion and garlic. Cook and stir until tender.Stir in chili sauce, brown sugar, vinegar, molasses, water, lemon juice, mustard, liquid smoke, cayenne and salt. Bring to a boil. Reduce heat to low. Simmer 15 minutes, stirring occasionally.Add meat slices to saucepan. Stir gently to coat with sauce. Simmer 5 minutes or until meat is thoroughly heated.Place meat on bottom half of rolls. Cover with tops of rolls. Serve with sauce on the...

Read More