1000 RECIPES

LICK YOUR PLATE PASTA SERVES 4

1 TBSP BUTTER
1 LB TURKEY BREAST, BONELESS & CUT INTO PIECES
SALT & PEPPER TO TASTE
1 BAY LEAF
1 SPRIG PARSLEY
1 SPRIG THYME
2 CUPS CHICKEN STOCK
1 CUP DRY WHITE WINE
1 TBSP BUTTER
1 TBSP FLOUR
1 CUP CREAM
½ LB FETTUCCINI
½ CUP SUNDRIED TOMATO SAUCE (STORE BOUGHT)
2 TBSP CHOPPED FRESH BASIL OR PARSLEY

IN A LARGE SKILLET OR SAUCEPAN MELT 1 TBSP BUTTER & COOK THE TURKEY UNTIL GOLDEN. SEASON W/SALT & PEPPER. ADD THE SPICES, CHICKEN STOCK & WHITE WINE. LET SIMMER OVER LOW HEAR FOR 30 MINUTES. STIR IN THE MIXTURE OF FLOUR AND BUTTER. LET SIMMER UNTIL THE SAUCE THICKENS. ADD THE CREAM & BRING TO A BOIL.

COOK THE FUTTUCCINI WHILE THE SAUCE IS SIMMERING. SERVE THE TURKEY AND SAUCE OVER THE FETTUCCINI AND TOP W/THE SUNDRIED TOMATO SAUCE. SPRINKLE W/THE CHOPPED BASIL OR PARSLEY.

PUMPKIN SOUP

2 Tbsp olive oil
5 large shallots, chopped
2 large cloves of garlic, minced
3 lbs pumpkin flesh, peeled, seeded and cut into 1 inch cubes
1/2 lb russet potatoes, cut into 1 inch cubes
1 Tbsp salt
Black pepper
4 1/2 cups of chicken stock
1/2 cup heavy whipping cream
1 Tbsp fresh parsley, chopped

In a large pot, heat the oil over medium heat. Add the shallots and garlic; cook for 5 minutes, stirring occasionally until the shallots are soft and translucent. Add the pumpkin, potatoes, salt and freshly ground pepper. Cover and cook over medium heat for 10 minutes. Pour in the chicken stock and simmer for 45 minutes until the pumpkin is tender. Puree the soup in batches until smooth. Return to the pot, add the whipping cream and the parsley and stir. Check seasoning and serve immediately.
Serves 6

DEATH BY CHOCOLATE COOKIES

16 OZ SEMI-SWEET BAKING SQUARES, DIVIDED
¾ CUP FIRMLY PACKED BROWN SUGAR
¼ CUP BUTTER
2 EGGS
1 TSP VANILLA
½ CUP FLOUR
¼ TSP BAKING POWDER
2 CUPS CHOPPED NUTS (OPTIONAL)

HEAT OVEN TO 350º

COARSELY CHOP 8 OZ OF THE CHOCOLATE AND SET ASIDE.

MICROWAVE THE REMAINING 8 OZ OF CHOCOLATE IN A LARGE GLASS BOWL ON HIGH FOR 1-2 MINUTES. STIR CHOCOLATE UNTIL MELTED.

STIR IN SUGAR, BUTTER, EGGS AND VANILLA.

STIR IN FLOUR AND BAKING POWDER.

STIR IN RESERVED CHOPPED CHOCOLATE AND NUTS.

DROP BY ¼ CUPFULS ONTO AN UNGREASED COOKIE SHEET

BAKE FOR 12-13 MINUTES OR UNTIL COOKIES ARE PUFFED AND FEEL SET TO THE TOUCH.

MAKES ABOUT 1 ½ DOZEN


And here's one that I'd been craving and finally made a few days ago. I got this one back when I worked in the deli at Kroger!

GREEK PASTA SALAD

6 CUPS (UNCOOKED) ROTINI
1 CUP OLIVE OIL
4 TBSP LEMON JUICE
1 TSP SALT
½ TSP PEPPER
½ TSP OREGANO
1+ OZ GARLIC POWDER
2 CUPS PEPPER STRIPS, RED, GREEN, YELLOW
36 BLACK OR GREEN OLIVES, PITTED
3 CUPS FETA CHEESE, CRUMBLED
16 RADISHES, THINLY SLICED
½ CUP GREEN ONIONS, SLICED
8 TBSP PARSLEY, CHOPPED

COOK ROTINI AND RINSE W/COLD WATER TO COOL QUICKLY.

COMBINE OLIVE OIL, LEMON JUICE, SALT, PEPPER, OREGANO & GARLIC POWDER IN A SMALL BOWL AND WHISK UNTIL WELL BLENDED. CHILL.

COMBINE ROTINI, PEPPERS, OLIVES, FETA CHEESE, RADISHES, GREEN ONIONS AND PARSLEY IN A LARGE BOWL. POUR DRESSING OVER SALAD AND TOSS GENTLY TO COAT.