El Torito Cilantro and Pepita (Mexican Ceasar) Salad Dressing

Prep Time: 20 mins; Total Time: 20 mins
Serves: 8, Yield: 1 Quart

Ingredients

        2 medium anaheim chilies, roasted, peeled and seeded
        1/3 cup roasted pepitas ( pumpkin seeds)
        2 garlic cloves, peeled
        1/4 teaspoon ground black pepper
        1 teaspoon salt
        12 ounces salad oil
        1/4 cup red wine vinegar
        5 tablespoons grated Cotija cheese ( you can also use Parmesan cheese if you cannot find Cotija)
        2 bunches fresh cilantro, stemmed
        1 1/2 cups mayonnaise
        1/4 cup water

Directions

    Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
    Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
    Depending on size of blender, it may be necessary to do in batches.
    Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
    Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
    Place in an airtight container and refrigerate.
    Will keep for three days.








From food.com

Cilantro Dressing for Salads

Ingredients

        2 garlic cloves, minced
        1 teaspoon salt
        1 cup cilantro, packed
        1 cup parsley, packed
        1/4 cup sherry wine vinegar ( you can substitute either red wine or cider vinegar)
        3/4 cup olive oil
        1/2 teaspoon hot pepper sauce
        1 pinch sugar

Directions

    Using blender mix garlic and salt; process until it is a paste.
    Add cilantro and parsley; process to a fine mince.
    Add vinegar; process for 10 seconds.
    Add oil in a slow steady stream with the processor on.
    Add hot pepper sauce (to match your taste) and a pinch of sugar.
    Chill the dressing for several hours in a glass jar; shake to combine before using.

From food.com

Lemon Bars

Total Time: 1 hr 35 min; Prep: 10 min; Inactive: 30 min; Cook: 55 min

Yield: 20 squares or 40 triangles

Ingredients
For the crust:

    1/2 pound unsalted butter, at room temperature
    1/2 cup granulated sugar
    2 cups flour
    1/8 teaspoon kosher salt

For the filling:

    6 extra-large eggs at room temperature
    3 cups granulated sugar
    2 tablespoons grated lemon zest (4 to 6 lemons)
    1 cup freshly squeezed lemon juice
    1 cup flour
    Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Ina Garten; Copyright 1999, The Barefoot Contessa Cookbook

World's Best Lasagna

Prep Time: 30 Minutes; Cook Time: 2 Hours 30 Minutes; Ready In: 3 Hours 15 Minutes
Servings: 12

Can be made a day ahead

Ingredients:

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt (2 t?)
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions:

1.     In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.     Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (Or see no cooking suggestion below). In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt (leave out salt?)

3.     Preheat oven to 375 degrees F (190 degrees C).

4.     To assemble, spread 1/4 of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce (overlap the noodles width wise). Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1/4 meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat: noodle, remaining ricotta, 1/3 mozzarella, 1/4 meat sauce, 1/4 C Parmesan, noodle, top with remaining meat sauce, mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.     Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Suggestions:

• Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil
•  add a dash of nutmeg to the ricotta mixture (an old italian secret!)
• I usually make this a day ahead for the flavors and herbs to meld in the fridge then let it sit at room temperature for about 1 hour before baking.  
• Soak raw, hard noodles in a large bowl of very hot tap water for 20-30 min. Noodles won't be cooked but soft, and can complete it's cooking in the oven.  

From: http://allrecipes.com/recipe/worlds-best-lasagna/, submitted by John Chandler
(watch the video for details)

Oven Fried Chicken

Prep Time:20 min;Cook Time:40 min
Serves:4

Ingredients

• 1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)
• 2 1/4 cups broken bagel chips or melba toast
• 1 tablespoon canola oil
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup light mayonnaise
• 1 teaspoon Dijon mustard
• 4 bone-in, skinless chicken pieces (about 6 ounces each) See Cook's Note

Directions

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.

Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.

Transfer to a platter and serve hot or at room temperature.

Cook's note:

We like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.

Variation - chicken fingers; cut boneless breast into strips, cook for ? minutes


From Food Network Kitchen

Jalapeño-Roasted Potatoes

Serves: 4
Total Time: 40 min; Prep Time: 5 min; Oven Temp: 450

Ingredients

• 1 1/2 pound(s) fingerling potatoes, halved lengthwise
• 1/4 cup(s) extra-virgin olive oil
• 3 large jalapeños, sliced into 1/4-inch rings and seeded
• Salt
• Freshly ground pepper

Directions

Preheat the oven to 450 degrees F. Place a rimmed nonstick baking sheet in the oven to preheat. In a bowl, toss the potatoes with the oil and jalapeños and season with salt and pepper. Transfer the potatoes to the baking sheet, turning them cut side down. Roast on the upper rack for about 35 minutes, until the potatoes are tender and golden, and serve.

From: Delish.com

Peppermint Bark

Ingredients

• 12 oz. of high-quality white chocolate chips or dark chocolate chips
• 5 regular sized candy canes, crushed up
• 1/2 teaspoon of peppermint extract

Method

1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir.
2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.