MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Piccata w/Lemon Sauce
Categories: Poultry, Citrus, Wine, Chilies, Cheese
Yield: 8 servings

8 (4 oz ea) boned, skinned
- chicken thighs or breast
- halves
1/2 c Beaten egg
2 tb + 1/4 c dry white wine or
- chicken broth; divided
5 tb Lemon juice; divided
3 cl Garlic; minced
1/8 ts Hot pepper sauce
1/2 c A-P flour
1/2 c Grated Parmesan cheese
1/4 c Minced fresh parsley
1/2 ts Salt
3 ts Olive oil; divided
2 tb Butter

Flatten chicken to 1/4" thickness. In a shallow dish,
combine the egg substitute, 2 tablespoons wine, 2
tablespoons lemon juice, garlic and hot pepper sauce. In
another shallow dish, combine the flour, Parmesan
cheese, parsley and salt. Coat chicken with flour
mixture, dip in egg substitute mixture, then coat again
with flour mixture.

In a large nonstick skillet, brown 4 chicken breast
halves in 1 1/2 teaspoons oil for 3-5 minutes on each
side or until juices run clear. Remove and keep warm.
Drain drippings. Repeat with remaining chicken and oil.
Remove and keep warm.

In the same pan, melt butter. Add the remaining wine and
lemon juice. Bring to a boil. Boil, uncovered, until
sauce is reduced by a fourth. Drizzle over chicken.

Susan Pursell, Fountain Valley, California

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Olive Garden Breadsticks
Categories: Breads, Sauces
Yield: 12 servings

1/4 c Unsalted butter
1 c Whole milk
2 tb Instant yeast
1 tb Granulated sugar
1/2 ts Salt
1 lg Egg
3 1/2 c High-quality A-P flour

MMMMM-----------------------GARLIC TOPPING----------------------------
4 tb Unsalted butter
1 ts Popcorn salt
1/2 ts Garlic powder

Set the oven @ 400ºF/205ºC and line a 9" X 13" baking
sheet with parchment paper. Set aside.

In a small saucepan, melt the butter over medium heat.
Then, stir in the milk and warm to 110ºF/43ºC.
Alternatively, you may also melt and warm the milk in
the microwave for 30-60 seconds at 50% power.

Editor’s Tip: Don’t overheat the milk mixture. Doing so
will kill the yeast and inhibit your dough from rising
sufficiently.

Next, add the yeast and sugar to the bowl of a stand
mixer fitted with a dough hook. Slowly add the warmed
milk to the yeast and sugar and gently stir to combine.

Editor’s Tip: If you’re using instant yeast, you can
move on to the next step. If using active dry yeast, let
the yeast, sugar and milk/butter mixture proof for five
minutes until foamy. Then, proceed to the next step.

Next, with your stand mixer on its lowest speed, stir in
the egg and salt before adding in 2-1/2 cups (300g) of
flour. Continue to mix, adding the remaining 1 cup
(120g) of flour until dough clings to the hook and the
sides of the bowl are clean. The dough should be smooth
and soft.

Increase your mixer to its second speed and knead the
dough for 3-4 minutes. Alternately, you may knead by
hand for 6-8 minutes.

With lightly floured hands, divide the dough into 12
equal pieces, approximately 65 grams each.

Then shape the dough into 12 breadsticks, and place them
1" apart on the prepared baking sheet(s).

Cover loosely with a tea towel or plastic wrap, and let
the dough proof for 10-15 minutes in a warm place. The
breadsticks should rise and puff slightly during this
period.

Editor’s Tip: If you have a proof setting on your oven,
feel free to use it for this step.

Uncover the breadsticks and transfer them to the
preheated oven. Bake for about 10-12 minutes, or until
golden brown.

While the breadsticks are baking, prepare the garlic
butter by melting the butter on your stovetop or in the
microwave. Remove from heat and then stir in the salt
and garlic powder. Set aside.

Remove the breadsticks from the oven when golden, and
immediately baste with the melted garlic butter. Serve
warm with copycat Olive Garden soup and salad.

Lauren Habermehl, Milwaukee, Wisconsin

Makes: 12 breadsticks

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Lasagna
Categories: Pasta, Beef, Pork, Vegetables, Herbs
Yield: 12 Servings

9 Lasagna noodles
1 1/4 lb Bulk Italian sausage
3/4 lb Ground beef
1 md Onion; diced
3 cl Garlic; minced
46 oz (3 cans) crushed tomatoes
18 oz (2 cans) tomato paste
2/3 c Water
3 tb Sugar
3 tb + 1/4 c minced fresh
- parsley; divided
2 ts Dried basil
3/4 ts Fennel seed
3/4 ts Salt; divided
1/4 ts Coarse ground pepper
1 lg Egg; lightly beaten
15 oz Ricotta cheese
4 c Shredded mozzarella cheese
3/4 c Grated Parmesan cheese

Cook noodles according to package directions; drain.
Meanwhile, in a Dutch oven, cook sausage, beef and onion
over medium heat 8-10 minutes or until meat is no longer
pink, breaking up meat into crumbles. Add garlic; cook 1
minute. Drain.

Stir in tomatoes, tomato paste, water, sugar, 3
tablespoons parsley, basil, fennel, 1/2 teaspoon salt
and pepper; bring to a boil. Reduce heat; simmer,
uncovered, 30 minutes, stirring occasionally.

In a small bowl, mix egg, ricotta cheese and remaining
1/4 cup parsley and 1/4 teaspoon salt.

Set oven @ 375ºF/190ºC.

Spread 2 cups meat sauce into an ungreased 13x9-in.
baking dish. Layer with 3 noodles and a third of the
ricotta mixture. Sprinkle with 1 cup mozzarella cheese
and 2 tablespoons Parmesan cheese. Repeat layers twice.
Top with remaining meat sauce and cheeses (dish will be
full).

Bake, covered, 25 minutes. Bake, uncovered, 25 minutes
longer or until bubbly. Let stand 15 minutes before
serving.

Pam Thompson, Girard, Illinois

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Cheesecake Factory Shrimp Scampi
Categories: Pasta, Seafood, Vegetables, Wine, Cheese
Yield: 4 servings

12 oz Uncooked angel hair pasta
1/2 c A-P flour
2 tb Grated Parmesan cheese
1/2 ts Salt
1/4 ts Pepper
1 1/2 lb Uncooked U-30 shrimp; peeled
- deveined
3 tb Butter

MMMMM---------------------------SAUCE--------------------------------
2 tb Olive oil
1 sm Shallot; chopped
5 cl Garlic
1 c Dry white wine
2 c Heavy whipping cream
2 Plum tomatoes; diced
6 Fresh basil leaves; thin
- sliced
1/2 ts Salt
1/4 ts Pepper
2 tb Grated Parmesan cheese

Cook pasta according to package directions. Meanwhile,
in a shallow dish, combine flour, Parmesan cheese, salt
and pepper. Add shrimp; turn to coat, shaking off excess
flour mixture. In a large skillet, melt butter over
medium heat; add shrimp. Cook and stir until shrimp turn
pink, 3-5 minutes. Remove and keep warm.

In the same skillet, heat oil over medium heat; add
shallot. Cook and stir until tender, 2-3 minutes. Add
garlic cloves, cook 1 minute longer. Stir in wine. Bring
to a boil. Reduce heat; simmer, uncovered, until reduced
by about half, 3-4 minutes. Stir in cream; simmer,
uncovered, until slightly thickened, about 5 minutes.
Remove and discard garlic cloves. Stir in tomatoes,
basil, salt, pepper and Parmesan cheese.

Drain pasta. To serve, spoon sauce into shallow dishes.
Top with pasta and shrimp and, if desired, additional
basil.

Taste of Home Test Kitchen

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Contest-Winning Easy Minestrone
Categories: Vegetables, Poultry, Herbs, Pasta, Cheese
Yield: 11 Servings

2 lg Carrots; diced
2 Celery ribs; chopped
1 md Onion; chopped
1 tb Olive oil
1 tb Butter
2 cl Garlic; minced
20 oz (2 cans) chicken broth
16 oz (2 xans) tomato sauce
16 oz Can kidney beans; rinsed,
- drained
15 oz Can chickpeas; rinsed,
- drained
14 1/2 oz Can diced tomatoes;
- undrained
1 1/2 c Shredded cabbage
1 tb Dried basil
1 1/2 ts Dried parsley flakes
1 ts Dried oregano
1/2 ts Pepper
1 c Uncooked whole wheat elbow
- macaroni
11 ts Grated Parmesan cheese

In a large saucepan, saute the carrots, celery and onion
in oil and butter until tender. Add garlic; cook 1
minute longer.

Stir in the broth, tomato sauce, beans, chickpeas,
tomatoes, cabbage, basil, parsley, oregano and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15
minutes. Add macaroni; cook, uncovered, 6-8 minutes or
until macaroni and vegetables are tender.

Ladle soup into bowls. Sprinkle with cheese.

Lauren Brennan, Hood River, Oregon

Makes 11 servings (2-3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Four-Cheese Chicken Fettuccine
Categories: Pasta, Poultry, Cheese, Dairy
Yield: 8 servings

8 oz Uncooked fettuccine
10 3/4 oz Can cream of mushroom soup;
- undiluted
8 oz Cream cheese; diced
4 1/2 oz Jar sliced mushrooms;
- drained
1 c Heavy whipping cream
1/2 c Butter
1/4 ts Garlic powder
3/4 c Grated Parmesan cheese
1/2 c Shredded mozzarella cheese
1/2 c Shredded Swiss cheese
2 1/2 c Diced cooked chicken

MMMMM--------------------------TOPPING-------------------------------
1/3 c Seasoned bread crumbs
2 tb Butter; melted
2 tb Grated Parmesan cheese

Cook fettuccine according to package directions.

Meanwhile, in a large kettle, combine the soup, cream
cheese, mushrooms, cream, butter and garlic powder. Stir
in cheeses; cook and stir until melted. Add chicken;
heat through. Drain fettuccine; add to the sauce.

Transfer to a shallow greased 2 1/2 qt. baking dish.
Combine topping ingredients; sprinkle over chicken
mixture. Cover and bake @ 350ºF/175ºC for 25 minutes.
Uncover; bake 5-10 minutes longer or until golden brown.

Rochelle Brownlee, Big Timber, Montana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olive Garden Alfredo Sauce
Categories: Pasta, Dairy, Cheese, Herbs
Yield: 6 servings

8 oz Uncooked fettuccine
6 tb Butter; in cubes
2 c Heavy whipping cream
3/4 c Grated Parmesan cheese;
- divided
1/2 c Grated Romano cheese
2 lg Egg yolks; lightly beaten
1/4 ts Salt
1/8 ts (ea) pepper & ground nutmeg
Minced fresh parsley; opt

Cook fettuccine according to package directions.
Meanwhile, in a saucepan, melt butter over medium-low
heat. Stir in the cream, 1/2 cup Parmesan cheese, Romano
cheese, egg yolks, salt, pepper and nutmeg. Cook and
stir over medium-low heat until a thermometer reads 160°
(do not boil).

Drain fettuccine; combine with Alfredo sauce and
remaining 1/4 cup Parmesan cheese. If desired, sprinkle
with parsley.

Jo Gray, Park City, Montana

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Olive Garden Chicken & Shrimp Carbonara
Categories: Poultry, Seafood, Dairy, Pasta, Cheese
Yield: 6 servings

3/4 lb Boned skinned chicken
1/3 c A-P flour
1 ts (ea) salt & pepper
1 c Milk
1 1/2 c Panko bread crumbs
3/4 c Grated Parmesan cheese
1/4 c Oil

MMMMM-----------------------PASTA & SAUCE----------------------------
16 oz Spaghetti or bucatini
4 sl Bacon
3 cl Garlic; minced
1 c Heavy whipping cream
1 tb Unsalted butter
1/2 c Grated Parmesan cheese
1 tb Minced fresh parsley
1/4 ts Kosher salt
1/2 c Milk
1 lb Peeled, deveined, cooked
- (U30) shrimp
1/2 c Roasted sweet red pepper
- strips

Pound chicken with a meat mallet to 1/2" thickness. Cut
in 3" strips. In a shallow bowl, mix flour, salt and
pepper. Place milk and bread crumbs in separate shallow
bowls. Stir Parmesan cheese into bread crumbs. Dip
chicken in flour mixture to coat both sides; shake off
excess. Dip in milk, then in crumb mixture, patting to
help coating adhere. Let stand 10 minutes.

In a medium skillet, heat oil over medium-high heat.
Cook chicken in batches until golden brown, 6-8 minutes,
turning once. Drain on paper towels. Keep warm.

Cook pasta according to package directions for al dente.
Drain, reserving 1/2 cup cooking liquid. Meanwhile, in a
large skillet, cook bacon over medium heat until crisp.
Remove to paper towels to drain. Discard drippings,
reserving 1 tablespoon in pan. Add garlic and cream to
pan with bacon drippings. Bring to a boil. Reduce heat;
simmer, uncovered, until reduced by half, 6-8 minutes.
Crumble bacon.

Add butter, Parmesan cheese, bacon, parsley and salt to
skillet with reduced cream mixture. Stir in milk and
enough reserved pasta water to reach desired
consistency. Stir in shrimp; heat through. Add pasta and
red pepper strips; toss to coat. Gently fold in chicken.
If desired, serve with additional Parmesan cheese and
parsley.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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