.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardYorkshire Chicken
RcpCardZesty Garden Coleslaw
RcpCardZucchini Casserole
RcpCardZucchini Fritters
RcpCardZucchini Gratin
RcpCardZucchini Souffle
RcpCardZucchini with Pistachio Pesto
RcpCardZucchini-Nut Bread
RcpCardZucchini-Potato Pancakes

Any Comments?  E-mail me.

ContentsNextRcp

Yorkshire Chicken

4 servings

1 cup flour
1/4 teaspoon ground pepper
1 teaspoon salt
8 each chicken thighs
2 tablespoons corn oil
2 teaspoons unsalted butter
1 teaspoon baking powder
1 teaspoon poultry seasoning
3 each eggs, beaten
1 cup milk

COMBINE ONE-FOURTH OF FLOUR, HALF THE SALT, AND PEPPER-MIX WELL
PAT CHICKEN DRY WITH A TOWEL
DREDGE IN SEASONED FLOUR, PAT WITH YOUR HANDS TO REMOVE EXCESS
COMBINE OIL AND BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD CHICKEN AND BROWN WELL ON ALL SIDES
TRANSFER CHICKEN AND PAN DRIPPINGS TO A 9x13x2 BAKING PAN PLACE INTO A 350 DEGREE OVEN
COMBINE REMAINING FLOUR, SALT, BAKING POWDER, AND SAGE-MIX WELL
COMBINE FLOUR MIXTURE WITH BEATEN EGGS AND MILK-MIX WELL POUR OVER CHICKEN TO COAT EVENLY
BAKE @ 350 DEGREES FOR 60 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 441 - Calories from Fat 182
Percent Total Calories From: Fat 41%, Protein 34%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 287mg, Sodium 872mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 485 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Zesty Garden Coleslaw

20 servings

2 heads cabbage, shredded
3 cups coarsely grated carrots
1 cup medium dice, seeded green bell pepper
3 cups sugar
1 cup apple cider vinegar
1 teaspoon salt
1 teaspoon celery seed
2 tablespoons mustard seed

COMBINE CABBAGE, CARROTS, AND BELL PEPPERS-MIX WELL, SET ASIDE
COMBINE SUGAR, VINEGAR, AND SALT IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND SIMMER FOR 2-3 MINUTES
REMOVE FROM HEAT, COOL
ADD CELERY SEEDS AND MUSTARD SEEDS-MIX WELL
POUR OVER CABBAGE MIXTURE-TOSS TO MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 163 - Calories from Fat 5
Percent Total Calories From: Fat 3%, Protein 4%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 140mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 4788 units, Vitamin C 49 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Zucchini Casserole

6 servings

1/2 cup minced mushroom
1/4 cup finely minced onion
1/4 teaspoon garlic powder
1/2 cup melted unsalted butter
1/4 pound crumbled crisp- cooked bacon
4 cups grated zucchini
1 1/4 cups cracker crumbs
1 each egg, beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup grated Swiss cheese

COMBINE MUSHROOMS, ONIONS, GARLIC POWDER, AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 5-6 MINUTES, REMOVE FROM HEAT
ADD BACON, ZUCCHINI, 1 CUP CRACKER CRUMBS, EGGS, SALT, AND WHITE PEPPER-MIX WELL
TRANSFER TO A LIGHTLY BUTTERED CASSEROLE
TOP WITH GRATED CHEESE AND REMAINING CRACKER CRUMBS
BAKE @ 350 DEGREES FOR 35-40 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 409 - Calories from Fat 299
Percent Total Calories From: Fat 73%, Protein 12%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 15g, Cholesterol 102mg, Sodium 689mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 1045 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Zucchini Fritters

24 servings

8 each zucchini, grated
1 each carrot, peeled and grated
3 tablespoons minced garlic
3 each eggs, beaten
2 each egg yolks, beaten
5 each scallions, minced
2 tablespoons minced fresh dill weed
3/4 cup minced parsley
1/2 cup minced fresh basil leaves
1 teaspoon crushed dried tarragon
1/2 cup grated Gruyere cheese
2 tablespoons strained fresh lemon juice
1 cup flour
peanut oil, for frying
1/4 teaspoon salt, to taste

COMBINE INGREDIENTS, EXCEPT FLOUR, OIL, AND SOUR CREAM IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
TRANSFER TO A LARGE BOWL
STIR IN FLOUR 1/4 CUP AT A TIME UNTIL MIXTURE HOLDS SHAPE WITHOUT BEING GLUEY
POUR OIL INTO A SAUTE PAN OR SKILLET TO A DEPTH OF 1/4-INCH HEAT OVER A MODERATE FLAME UNTIL ALMOST SMOKING
DROP LARGE SPOONSFUL OF BATTER INTO PAN
FLATTEN SLIGHTLY AND FRY FOR 30-45 SECONDS ON EACH SIDE
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
SERVE WARM, GARNISHED WITH A DOLLOP OF SOUR CREA

Nutrition Facts
Amount Per Serving: Calories 74 - Calories from Fat 30
Percent Total Calories From: Fat 40%, Protein 21%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 49mg, Sodium 55mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1300 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Zucchini Gratin

12 servings

4 cups grated zucchini
1/2 cup flour
1/4 cup grated mozzarella cheese
1/4 cup grated Fontina cheese
1/4 cup grated Gruyere cheese
1/4 cup grated parmesan cheese
2 tablespoons minced fresh basil leaves
4 each eggs, lightly beaten
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil

COMBINE ZUCCHINI, FLOUR, CHEESES, BASIL, AND EGGS
SEASON TO TASTE WITH SALT AND PEPPER
PRESS MIXTURE INTO A BUTTERED 9x13x2 BAKING DISH
BAKE @ 375 DEGREES FOR 25-30 MINUTES
REMOVE FROM OVEN, DRIZZLE WITH OLIVE OIL
PASS UNDER A BROILER OR TORCH FOR 2 MINUTES TO BROWN TOPS
ALLOW TO STAND FOR 20 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 114 - Calories from Fat 66
Percent Total Calories From: Fat 58%, Protein 22%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 82mg, Sodium 146mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 375 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Zucchini Souffle

8 servings

1/4 cup unsalted butter
1/4 cup flour
1 cup half and half
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon very finely minced onion
1 cup finely grated zucchini
5 each egg yolks, beaten
5 each egg whites
1 teaspoon cream of tartar
1/2 cup finely grated cheddar cheese

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 1-2 MINUTES, UNTIL SMOOTH WITHOUT COLORING
SLOWLY WHISK IN HALF & HALF
HEAT AND STIR UNTIL THICKENED
STIR IN SALT, PEPPER, AND ONIONS
REMOVE FROM HEAT AND ALLOW TO COOL COMPLETELY
WRAP GRATED ZUCCHINI IN A TOWEL AND SQUEEZE-OUT AS MUCH MOISTURE AS POSSIBLE
ADD TO SAUCE MIXTURE-MIX WELL
ADD YOLKS TO SAUCE MIXTURE-MIX WELL
COMBINE WHITES AND CREAM OF TARTAR
BEAT UNTIL STIFF
GENTLY FOLD INTO SAUCE MIXTURE
POUR INTO A BUTTERED SOUFFLE DISH
TOP WITH GRATED CHEESE
PLACE INTO A JELLY-ROLL PAN
POUR BOILING WATER INTO PAN, TO A DEPTH OF 1"
BAKE @ 350 DEGREES FOR 75-90 MINUTES, JUST UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN
REMOVE FROM OVEN AND SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 133
Percent Total Calories From: Fat 72%, Protein 16%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 162mg, Sodium 419mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 673 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Zucchini with Pistachio Pesto

8 servings

1/4 cup peeled, shelled pistachios
1/4 cup toasted pine nuts
3 tablespoons minced garlic
1 cup firmly packed fresh basil leaves
3/4 cup olive oil
1/4 teaspoon salt
1/3 cup unsalted butter
3 pounds zucchini, cut into julienne strips

COMBINE PISTACHIOS, PINE NUTS, AND GARLIC IN A FOOD PROCESSOR PROCESS TO A COARSE PASTE
ADD BASIL LEAVES
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM
PROCESS UNTIL SMOOTH
SEASON TO TASTE WITH SALT
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ZUCCHINI AND SAUTE FOR 4-5 MINUTES, UNTIL TENDER-CRISP ADD PESTO AND TOSS TO MIX WELL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 293
Percent Total Calories From: Fat 85%, Protein 4%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 8g, Cholesterol 21mg, Sodium 84mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 949 units, Vitamin C 19 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Zucchini-Nut Bread

8 servings

2 cups grated zucchini
3 each beaten eggs
1 cup sugar
3/4 cup melted unsalted butter
3 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon vanilla
3/4 cup finely chopped walnuts

WHISK TOGETHER EGGS AND SUGAR, UNTIL PALE YELLOW
ADD BUTTER-MIX WELL
SIFT TOGETHER DRY INGREDIENTS
FOLD INTO EGG MIXTURE
STIR IN VANILLA, ZUCCHINI, AND NUTS-MIX WELL
POUR INTO A GREASED LOAF PAN
TAP ON COUNTER TO RELEASE TRAPPED AIR
BAKE @ 350 DEGREES FOR 60 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 536 - Calories from Fat 240
Percent Total Calories From: Fat 45%, Protein 7%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 126mg, Sodium 437mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 896 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContents

Zucchini-Potato Pancakes

6 servings

1 cup grated zucchini
1 cup grated potato
3/4 cup grated onion
2 tablespoons yellow cornmeal
2 tablespoons flour
3/4 teaspoon salt
1 each egg, beaten
1/4 cup oil
1/2 cup sour cream

COMBINE ZUCCHINI AND POTATOES IN A CLEAN TOWEL
GENTLY SQUEEZE TO REMOVE EXCESS MOISTURE
COMBINE ZUCCHINI, POTATOES, ONIONS, CORNMEAL, FLOUR, AND SALT IN A BOWL
STIR IN BEATEN EGG-MIX WELL
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
FOR EACH PANCAKE, DROP 2 TABLESPOON BATTER INTO SKILLET PRESS LIGHTLY WITH A SPATULA TO FLATTEN
COOK FOR 4 MINUTES PER SIDE, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
TOP WITH A DOLLOP OF SOUR CREAM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 195 - Calories from Fat 128
Percent Total Calories From: Fat 66%, Protein 7%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 43mg, Sodium 316mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 228 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.