Tomato Bruschetta (Source: Google.com)

INGREDIENTS:

1 Loaf Italian bread, halved lengthwise then cut

crosswise diagonally, into 1−in slices

1 Garlic clove; minced

2 Tablespoon Olive oil

2 Large Tomatoes; peeled, seeded, and chopped

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/2 Cup Chopped fresh basil

METHODS:

Toast the bread under the broiler until lightly browned. Combine the garlic

Italian Basic Polenta (Source: Google.com)

INGREDIENTS:

9 Cups Water

1 Teaspoon Salt

3 Cups Cornmeal; coarse−grain

METHODS:

Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the

Italian Antipasto (source: Google.com)

INGREDIENTS:

1/2 Pound sliced Genoa salami

1 slicing tomato

1 large white onion

2 roasted red bell peppers

1 Pound sliced provolone

2 cans black pitted olives

1 can baby corn on the cob

1 small jar of Pepperoncini peppers

2 stalks of celery

1 can of rolled anchovies

extra virgin olive oil

Chicken Kabobs (Source: Google.com)

CHICKEN KABOBS (Serving: 6)

INGREDIENTS:

1 cup yogurt

1 1/2 tablespoon salt

1/2 tablespoon ground red or black pepper

3 cl garlic; finely minced

1 1/2 lb chicken breasts; boneless, skinless, cut into kebob sized pieces

Flatbread such as lavash, pita or flour tortillas

Example Image of Baked Cheddar Toast

Baked Cheddar Toast

(Servings: 6)

INGREDIENTS:

1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 ts Nutmeg 1/4 ts White Pepper 4 Eggs; Lg, Well Beaten 12 Bread Slices; White

METHOD:

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. Baked Cheddar Toast

Oriental Chicken Tenders Curried Peanut Chicken Example Image of Oriental Chicken Tenders Curried Peanut Chicken

INGREDIENTS:

1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)

METHOD:

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.  Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Example Image of Almond Amaretto Gelato

Almond Amaretto Gelato

(Servings: 6)

INGREDIENTS:

4 cups heavy cream5 egg yolks 1 cup granulated sugar 1 cup crushed blanched almonds1 tablespoon Amaretto liqueur

METHOD:

Pour the cream into a saucepan and heat gently. Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream intothe egg mixture, then beat in the remaining cream, a half cup at a time. Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture,then chill. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the refrigerator about 20 minutes before serving. Almond Amaretto Gelato