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Preheat oven to 400°F.
In a small bowl combine mayonnaise, Parmesan cheese and Italian seasoning.
Season chicken on both sides with salt and pepper and place in a single layer in a 8-inch square baking dish.
Generously spread with sauce and bake for 20 minutes, or until done.
Calories: 520 kcal | Carbohydrates: 1 g | Protein: 37 g | Fat: 40 g
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Scrub potatoes thoroughly and prick with a fork.
Arrange on a microwave-safe plate.
Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once.
(Or, bake potatoes in a 425° F. oven for 40 to 45 minutes or till tender. )
Cool.
Halve each potato lengthwise.
Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell.
Cover and chill the leftover fluffy white part of potatoes for another use.
Combine the cooking oil, chili powder, and hot pepper sauce.
With a pastry brush, brush the insides of the potato halves with the oil mixture.
Cut the potato halves in half lengthwise.
Return to the baking sheet.
Sprinkle potato quarters with bacon, tomato, and green onion.
Top with cheese.
To make ahead, cover and chill for up to 24 hours.
Bake in 450 ° F. oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through.
Serve with sour cream, if desired.
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Spray large Dutch oven with vegetable cooking spray and heat over medium high temperature.
Add chicken and cook, turning to brown on all sides, about 10 minutes.
Sprinkle with nutmeg, salt and pepper.
Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil.
Cover, reduce heat to low and cook 15 minutes.
Add apples and cook 5 minutes.
Add cabbage, stirring into liquid.
Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm.
Into liquid, stir applesauce; boil on high temperature 5 minutes and pour over chicken and vegetables.
Serve with brown rice, if desired.
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In 3-quart saucepan, over medium-high heat, saute turkey thighs in oil until all sides are browned.
Add tomato, green pepper, garlic, lemon juice, seasonings, salt and pepper.
Cover, reduce heat to low and simmer about 12 minutes or until turkey is done.
Cook until thickened.
Serve over rice, if desired
Calories: 190 kcal | Carbohydrates: 5 g | Protein: 23 g
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Put tomatoes into blender or food processor and puree (about 15 sec.).
Turn into a fine sieve and force through to remove seeds.
Turn into mixing bowl and whisk in oil and vinegar, salt and pepper to taste.
Stir in vegetables and salmon; mix well and chill for at least 2 hours.
To serve: Spoon 1 cup each into 4 chilled bowls.
Sprinkle each bowl with 2Tbs toasted almonds and some of the chopped cilantro.
Drizzle with additional oil, if desired.
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Prepare charcoal grill for direct-heat cooking.
In medium-size bowl combine turkey, oats, egg, garlic powder and pepper.
Divide turkey mixture in half.
On 2 pieces (each 10-X 11-inch) wax paper, shape each half of turkey mixture into a 6-inch diameter circle.
Sprinkle onions and relish over one circle of turkey mixture, leaving a 1/2-inch border around outside edges; top with catsup and mustard.
Cut cheese into 4 equal strips and arrange cheese strips, spoke-fashion, over catsup and mustard.
Carefully place remaining turkey mixture circle on top of cheese.
Remove top layer of wax paper from turkey mixture.
Press turkey mixture edges together to seal.
Lightly grease cold grill rack and position over hot coals.
Invert giant burger onto grill rack; remove wax paper.
Grill burger 8 minutes per side or until internal temperature of 165 degrees F. is reached on meat thermometer.
To turn burger, slide a flat cookie sheet under burger and invert onto another flat cookie sheet, then slide back onto grill rack*.
To serve, cut burger into fourths.
Serve with lettuce and tomato slices if desired.
* Can also use greased grill basket if desired.
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In a large saucepan, combine the eggs, milk and 1/3 cup sugar.
Cook and stir over medium heat until mixture coats a metal spoon.
Remove from heat.
Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes.
Stir in the vanilla.
Chill 4 to 24 hours.
Before serving, whip the cream and 2 tablespoons sugar until soft peaks form.
Transfer chilled egg mixture to a punch bowl.
Fold in whipped cream mixture and serve at once.
Sprinkle each serving with nutmeg
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Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
Beat the whipping cream until soft peaks form.
Fold in to egg and milk mixture and sprinkle with nutmeg.
Serve chilled.
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Beat yolks and sugar in med.
saucepan.
Slowly beat in 2 cups of milk.
Cook over med.
heat, stirring frequently, until thermometer
reaches 150* or mixture coats back of metal spoon.
Remove from heat; strain into pitcher.
Stir in remaining milk, vanilla, nutmeg and cinnamon.
Cover and chill 8 hours or overnight.
Sprinkle with addn’l nutmeg before serving.
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Bring water, espresso, and sugar to a boil.
Turn heat down to just barely simmer for 3 hours, mixture should be like a syrup.
Cool to near room temperature.
Add vanilla and vodka.
Stir and refrigerate for 1 week before serving.
Makes approximately 1 quart.
Store in refrigerator
*if you don’t have means of making espresso, you can use 4 cups coffee in place of the water and espresso
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