Screw The Diet

Ingredients:

* 32 large jumbo shrimp, cooked in their shells
* 8 ounces cream cheese
* 2 tablespoons wasabi powder
* cold water
* salt

Preparation:

1. Place cream cheese in food processor.

2. In small bowl, mix wasabi with 1 1/2 to 2 tbsps. cold water to form a thick paste.

3. Add to food processor.

4. Add salt to taste.

5. Process till smooth.

6. Split shrimp down the back, cutting almost all the way through.

7. Using a small spoon or pastry bag, stuff each with 1 1/2 tsps. cream cheese. Press sides gently together.

Ingredients:

* 2 pounds Cooked Lobster Meat
* 1 quart Cream
* 1 cup Butter, melted
* 3/4 cup Clam Juice
* 1/2 cup Sherry
* 2 tablespoons Cornstarch
* 1 1/2 teaspoon Worcestershire Sauce
* 1 teaspoon Dry Mustard
* 1/4 teaspoon Nutmeg (optional)

Preparation:

1. In a large cooking pan, melt butter

2. Add Clam juice, sherry, Worcestershire sauce and mustard

3. Add Lobster and cook over medium heat for 10 minutes , stirring often to thoroughly mix ingredients.

4. Add cream and nutmeg and heat just until the boiling point

5. Add cornstarch moistened with water  and stir sauce to thicken

6. Serve immediately over toast.

Ingredients:

* 2 pounds boneless skinless breasts, pound flat
* 1/2 cup finely ground pecans
* 2 teaspoons parsley flakes
* 1/2 teaspoon garlic powder
* 1/2 cup bread crumbs
* 3 egg whites
* 2 tablespoons stone ground mustard
* 2 cups heavy cream
* 2 tablespoons more stone ground mustard
* 1/2 cup of butter (at least)

Preparation:

1.Mix pecans, bread crumbs, and parsley flakes.

2. Beat egg whites till slightly foamy.

3. Mix in 2 tablespoons stone ground mustard.

4. Dip chicken into the egg mixture, then coat with pecans.

5. Saute in butter till cooked through, Keep warm in oven.

6. Add cream to the pan drippings.

7. Stir in remaining 2 Tablespoons mustard, and garlic powder.

8. Place chicken on serving platter, spoon sauce over it.

Ingredients:

* 1/2 pound fresh spinach — stems removed, wash
* 4 tablespoons butter
* 1 whole large onion — cut into rings
* 2 whole chicken breasts — cut into 2″ pieces
* 6 ounces mushrooms — sliced
* 1/3 cup dry white wine
* 1 tablespoon flour
* 1 cup sour cream
* 1 pinch garlic powder
* 4 ounces sharp cheddar cheese — grated

Preparation:

1. Steam spinach until wilted, drain and chop.

2. Melt 2 tablespoons of butter in large skillet and saute onions until golden.

3. Remove onions with slotted spoon, mix with spinach and place in buttered casserole.

4. Add 1 tablespoon butter to skillet.

5. Brown chicken and remove to warm plate.

6. Saute mushrooms in remaining butter and remove to plate with chicken.

7. Add wine to pan and then stir in flour.

8. Slowly add sour cream and stir until hot and thickened.

9. Add chicken, mushrooms, and garlic powder.

10. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.

Ingredients:

* 4 Boneless loin pork chops–trimmed of fat
* 1/4 teaspoon Pepper
* 1/2 cup Chicken broth or water
* 1/2 cup Jellied cranberry sauce
* 1 tablespoon Honey
* 1/8 teaspoon Ginger
* 1/8 teaspoon Cinnamon

Preparation:

1. Sprinkle both sides of pork chops with pepper.

2. Spray heavy nonstick skillet with cooking spray; place over medium heat until hot.

3. Add pork chops. Cook three minutes each side or until browned.

4. Add chicken broth; cover and cook 12-15 minutes or until tender, turning once.

5. In small bowl, combine remaining ingredients; blend well.

6. Pour over chops. Cook 1 minute, turning chops to glaze.

7. Place chops on platter; spoon cranberry mixture over top.

Ingredients:

* 16 graham crackers — rolled into crumbs
* 4 tablespoons butter — softened
* 4 tablespoons sugar
* 3 tablespoons unsweetened chocolate — grated

***Filling***

* 2 packages vanilla pudding mix
* 3 1/2 cups milk

Preparation:

1. Mix first four ingredients and press into pan.

2. Prepare filling according to package.

3. Pour filling into crumb crust.

4. Grate additional unsweetened chocolate on top.

5. Chill thoroughly.

Ingredients:

* 6 cups quartered, unpeeled small red potatoes
* 3/4 cup Mayonnaise
* 2 tablespoons stone ground mustard
* 8 slices Bacon, crisply cooked, crumbled
* 1/3 cup chopped fresh chives

Preparation:

1. Add potatoes to boiling water; cook 15 minutes or until tender. Drain.

2. Mix mayonnaise and mustard in large bowl.

3. Add potatoes, bacon and chives; mix lightly. Refrigerate.

Ingredients:

* 1 package cream cheese (3 oz.) — softened
* 2 cans pizza sauce (15 oz. each)
* 1 French baguette load (1 lb.) — sliced 1″ thick
* 1 1/2 cup shredded mozzarella cheese
* 1 bag frozen cooked Italian meatballs (32 oz.) — thawed
* 1/2 cup chopped pepperoni
* 1/2 cup chopped red bell pepper
* 1/4 shredded fresh basil leaves

Preparation:

1. Heat oven to 350 F.

2. In large bowl, beat cream cheese and pizza sauce until well blended.

3. In ungreased 13×9-inch (3 quart) glass baking dish, spread 1 cup of sauce mixture.

4. Arrange baguette slices over sauce.

5. Spread top of baguette slices with 1 cup sauce mixture.

6. Sprinkle with 1/2 cup of the mozzarella cheese.

7. Stir meatballs and pepperoni into remaining sauce mixture.

8. Pour over cheese.

9. Sprinkle with bell pepper and remaining 1 cup mozzarella cheese.

10. Bake 30 to 40 minutes or until thoroughly heated and cheese is melted.

11. Sprinkle with basil.

Ingredients:

* 2 1/2 pounds chicken wings
* 1 cup barbecue sauce

Preparation:

1. Preheat oven to 450F.

2. Cut chicken wings at joints; discard tip sections.

3. Place the wings in a 15×10x1-inch baking pan.

4. Bake for 35 minutes; drain.

5. Brush the wings with barbecue sauce.

6. Return to oven and continue baking 10 minutes or until cooked through.

Ingredients:

* 1 small chicken breast cut into small pieces
* 2 pinches of Spanish saffron, ADDED TO
* 3/4 cup of hot milk (allow to sit)
* 2 tablespoons coconut milk
* 2 tablespoons of 35% cream
* 1 teaspoon fresh crushed ginger
* 4 crushed garlic cloves
* chicken stock
* fresh coriander
* salt
* ground tumeric
* ground black pepper
* ground red chillies
* 1/2 teaspoon garam masala
* 3 teaspoons 100% vegetable oil

Preparation:

1. Heat pan and add oil, ginger, and garlic. As soon as ginger and garlic begin to brown lift pan from stove.

2. Add salt, pinch of ground tumeric, black pepper, ground red chillies and garam masala.

3. Add chicken and cook over low heat.

4. Add coconut milk, cream, and 2 Tbsp. saffron milk. (The remainder of the milk mixture is not used).

5. Add 1 Tbsp. chicken stock and fresh coriander and let simmer until chicken is cooked and sauce thickens to required consistency.

6. Garnish with fresh coriander or spring onion and red red or green peppers. Serve with rice or bread.