Higher Protein

Fusilli with Pecan and Cream Cheese Sauce

Cooking — In a large frying pan, melt the butter and gently fry the garlic until golden. Add the pecans and sauté for 3 minutes. Remove from heat. Add the cream cheese to the pecans and heat gently. Gradually stir in the cream and continue cooking gently ...More…

Civet of Eggs

Cooking — This fourteenth-century recipe is taken from the Menagier de Paris, where it appears as cives d'oeufs ("stewed" eggs). The vinegar and wine sauce is curiously reminiscent of another Burgundian regional dish, the meurette, and also of oeufs ...More…

Mongolian Chicken

Cooking — Despite being conquerors and overlords, the Mongols were never really assimilated into China. And although the Mongols were already rulers of a world empire, the Han Chinese looked down on them as barbarians. Mix the marinade ingredients together ...More…

Blackened Steaks

Cooking — Back in the 1980s when Cajun cuisine first burst on the national scene, Paul Prudhomme's technique of blackening caught many cook's imagination. One of the most famous Cajun dishes of all was Paul Prudhomme's blackened redfish. Melt the butter ...More…

Chicken with Rice

Cooking — In a stockpot or Dutch oven large enough to hold all of the ingredients, heat the oil and brown the chicken on all sides. Cover, lower the heat, and simmer for about 15 minutes. Add the onion and green pepper and cook for 4 minutes. Add the ...More…

Egg Noodles with Turkey, Bacon, and Rosemary

Cooking — Old-fashioned egg noodles are as good as ever. Here they're paired with quick cooking turkey cutlets - a real convenience food. The salty bacon helps bring out the flavor of the mild turkey. And rosemary enhances them both. In a large frying pan, ...More…

Chicken Fried Rice

Cooking — Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to 350 degrees F. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes, or until the meat is almost cooked. Carefully pour the chicken and oil ...More…

Marinated Zucchini with Bow Ties

Cooking — Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish - with grilled chicken, for ...More…

Beef Fried Rice

Cooking — Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork ...More…

Oriental Express Beef Lettuce Wraps

Cooking — A category runner-up winner in the 2001 National Beef Cook-Off. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, or until beef is not pink, breaking up into small crumbles. Pour off drippings. Stir in hoisin sauce and ...More…

Florentine Beefsteak

Cooking — One of the simplest, yet most succulent dishes of Florence is the renowned bistecca alla fiorentina. Thick T-bone steaks of the highest quality and a very hot grill are the keys to success. Italians cook the steak rare and often douse it with a ...More…

Classic Fish and Chips

Cooking — Pour enough oil into deep-fryer to reach depth of 3 inches. Heat oil to 360 degrees F. Add potatoes to deep-fryer and fry until golden brown and crisp, stirring often, about 8 minutes. Using basket, lift out fries and transfer fries to paper ...More…

Higher Protein

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