Pounds & Ounces Turkey Pot Pie

Ingredients:
1 medium carrot diced
1 medium parsnip diced
1 large onion diced
2 ribs of celery diced
2 large Idaho potatoes diced
2 cups cooked shredded or cubed turkey
3 cups turkey stock
4 tbsp. butter
4 tbsp. flour
1/4 cup cream
1 sprig thyme
1 sprig sage
Puff pastry-room temperature
1 egg, beaten

Procedures:
Sautee the carrots, parsnips, celery, and onion with the butter until tender. Season with salt and pepper. Sprinkle flour over vegetables and cook for 1 minute.

Add the turkey stock, turkey meat, and potatoes and bring to a boil.

Add cream and herbs and simmer for 5 minutes.

Ladle soup into a casserole dish and top with puff pastry. Poke a few holes on top with a fork. Brush with egg and bake at 400 degrees for 25-30 minutes.

Serves: 2 person

Source: Good Day New York

Olive Garden Lentil Stew with Capers

Ingredients:
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper

Procedures:
Soak lentils for 2 hours in cool water. Drain.

Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!)

Serve re-heated soup garnished with chopped tomatoes and capers.

Add fresh black pepper and chopped parsley. Serve immediately.

Serves: 4 person

Source: Olive Garden

Lumberyard Restaurant's Roasted Tomato Bisque

Ingredients:
3 pounds plum tomatoes
2 tablespoons olive oil
Salt
Pepper
1 1/2 pounds cauliflower, coarsely chopped
2 1/2 pounds red peppers
3 tablespoons minced garlic
2/3 cup fresh lemon juice
2 cups tomato juice
1/3 cup tomato paste
4 ounces (about 6 cups) fresh basil leaves
2 1/2 cups vegetable broth
3 cups cream
Sugar

Procedures:
1. Heat the oven to 400 degrees. Halve the tomatoes lengthwise and place on a foil-lined rimmed baking sheet. Drizzle the olive oil
over the tomatoes, and sprinkle over 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the tomatoes for 20 minutes to soften. Remove from the oven and set aside.

2. While the tomatoes are roasting, steam the cauliflower in a steamer set over a pot of boiling water. Steam the cauliflower until tender, then remove from heat and set aside.

3. Roast the peppers: Place the peppers on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides is charred, turning frequently. Place the peppers in a bowl and cover with plastic wrap and set aside until the peppers are cool enough to handle. Peel the charred skin from the peppers, then stem and seed the peppers. Mince the peppers. You should have about 2 cups (1 pound) minced roasted pepper.

4. Combine the roasted tomatoes (with any juices), cauliflower, minced peppers, garlic, lemon juice, tomato juice, tomato paste, basil leaves and vegetable broth in a pot or large bowl. Purée the mixture using an immersion blender, or in batches using a blender, before pushing through a strainer into a heavy-bottom soup pot.

5. Bring the soup to a simmer over medium heat, stirring frequently. Stir in the cream and continue to heat until hot. Season to taste with salt and pepper, and stir in sugar to sweeten as desired.

Serves: 16 person

Source: LA Times

Wendy's™ Apple Pecan Chicken Salad

Ingredients:
One Bag of Romaine Lettuce, chopped
1/2 red apple cut into chunks
1/2 green apple cut into chunks
1/4 cup Dried Cranberries
1/2 Cup of Cooked, Cubed Chicken Breasts
1/4 Cup of Blue Cheese Crumbles
1/4 Cup of Honey Roasted Pecans

Procedures:
Mix all ingredients together in a large bowl.

Serve with a Marzetti pomegranate vinaigrette dressing or use your favorite dressing.

Serves 2-3 person

Source: Recipe Secrets Forum

Chocolate Cheesecake

Ingredients:
16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves

Procedures:
Line two colanders with paper towel. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours.

Preheat oven to 325 degrees F.

Sprinkle crumbs on bottom of a 9" springform pan.

In the bowl of a food processor - puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes.

Spoon the cheese mixture over the crumbs.

Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold. Garnish.

Makes 16 servings.

Source: Cheesecake Lovers Cookbook

Red Lobster Sesame Ginger-Seared Grouper with Asian Vegetables

Ingredients:
4 eight- to ten-ounce pieces of fresh grouper fillets, skinless
1/2 cup canola oil
Chef Paul Prudhomme's Blackened Redfish Magic
2 tbsp. green onions, chopped
4 seven-ounce portions cooked Asian soba noodles (linguini can be substituted)
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces button mushrooms, sliced
24 ounces sesame ginger sauce (There are many commercial sauces, dressings and marinades with this flavor profile. Pick your favorite.)

Preparing Asian Vegetables:
Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.
   
Set aside. These will be sautéed just enough to heat when serving.

Preparing Noodles:
Heat water in a medium saucepan. This will be used to reheat cooked noodles before serving.

Preparing Sesame-Ginger Sauce:
Heat sauce over low heat.

Seared Grouper:
Lightly brush both sides of the grouper with oil and lightly season with Chef Paul Prudhomme's Blackened Redfish Magic.
   
Pre-heat a non-stick sauté pan on medium to medium-high heat. Place one tbsp. of oil into the pan.
   
Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until your fresh fish preference is
reached. (For thicker fillets, it may be necessary to finish the fish in a 350-degree oven.)

When serving, place about seven ounces of reheated noodles into a large pasta bowl. Sprinkle a quarter of the sautéed vegetables
evenly over the noodles. Place the seared fish over the vegetables and noodles. Pour four to six ounces of sesame-ginger sauce over
the fish, vegetables and noodles (amount depends on the strength of flavor desired). Garnish with chopped green onions.

Serves: 4 person.

Source: Red Lobster