Mediterranean Pasta Salad

Ingredients:
  • 3/4 pound cooked peppered chicken roast cut into thin strips
  • 12 ounces penne or ziti pasta, cooked and drained
  • 1 small cucumber, diced
  • 6 ounces crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup Greek vinaigrette dressing
Preparation:
  • In large bowl, gently toss all ingredients with dressing.

Egg Composition & Color

Shell Color: can be either white or brown and is determined by the breed of the hen. It has no affect on quality, cooking properties, or nutritive value.

Yolk Color: determined by the feed of the hen.

Shell

  • Outer covering of egg, composed largely of calcium carbonate
  • May be white or brown depending on breed of chicken
  • Color does not effect egg quality, cooking characteristics, nutritive value or shell thickness

Air Cell

  • Pocket of air formed at the large end of egg
  • Caused by contraction of the contents during cooling after laying
  • Increases in size as egg ages

Shell Membrane

  • Two membranes-inner and outer shell membranes surround the albumen
  • Provide protective barrier against bacterial penetration
  • Air cell forms between these two membranes

Thin Albumen (white)

  • Nearest to the shell
  • Spreads around thick white of
    high-quality egg

Vitelline (yolk) Membraine

  • Holds yolk contents

Thick Albumen (white)

  • Major source of egg riboflavin and protein
  • Stands higher and spreads less in higher grade eggs
  • Thins and becomes indistinguishable from thin white in lower grade eggs

Chalazae

  • Twisted, cordlike strands of egg white
  • Anchor yolk in center of egg
  • Prominent chalazae indicated freshness

Yolk

  • Yellow portion of egg
  • Color varies with feed of the hen, but doesn't indicate nutritive content
  • Major source of egg vitamins, minerals,
    and fat

Club Sandwich España

Ingredients:
  • 1 1/2 cups Mayonnaise
  • 3/4 cup Parsley, chopped
  • 2 Tbsp. Ground cumin
  • 24 slices Thick-sliced Applewood bacon
  • 12 large Eggs
  • 24 slices Country or hearty bread, toasted
  • Serrano ham, very thinly sliced
  • 12 slices Manchego cheese, sliced
  • 4 large Tomatoes, cut in 6 slices each
  • 12 leaves Crisp lettuce leaves
Preparation:
  • Prepare flavored mayonnaise: Blend mayonnaise, parsley, and cumin. Refrigerate until needed.
  • Heat a large nonstick pan over medium-high heat. Cook bacon until crisp; reserve and keep warm.
  • For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Or cook beaten eggs scrambled egg or omelet-style, until firm throughout with no visible liquid egg remaining.
  • Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 heaping tablespoon of mayonnaise mixture. Top one slice with 1 oz. ham, 1 oz. cheese, 1 egg, 2 slices bacon, 2 slices tomato, and 1 lettuce leaf. Top with remaining bread slice. Serve immediately.
****Do not let uncooked egg mixture remain at room temperature for longer than one hour

Honey Ginger Shrimp

Ingredients:
  • 2 tablespoons Olive oil
  • 1 tablespoon red Pepper flakes
  • 1 teaspoon chopped Garlic
  • 1/4 Onion, chopped
  • 1 teaspoon ground Ginger
  • 1 teaspoon Honey
  • 1 pound medium Shrimp - peeled and deveined
  • Salt and Pepper to taste
Preparation:
  • Heat the olive oil and red pepper flakes in a large skillet over medium heat.
  • Add the onions, garlic, ginger and honey; cook and stir until fragrant.
  • Add the shrimp, and cook for 5 minutes,stirring as needed, until shrimp are pink and opaque.
  • Serve immediately.

Fried Rice With Fenugreek Leaves

Ingredients:
  • 1 bunch Fenugreek Leaves (individually removed from the stems & washed thoroughly
  • 1 1/2 cup Basmati rice, boiled (should be partially cooked - 75%)
  • 1 tsp Cumin seeds (jeera)
  • 2 medium Onions, finely chopped
  • 2 to 3 cloves - Garlic, crushed
  • 2 to 3 Green Chillies, chopped
  • salt and Red Chilli powder to taste
  • ghee
Preparation:
  • To remove the bitter taste of the fenugreek leaves soak them in salt water for 5-10 mins.
  • After some time, squeeze out the water from the fenugreek leaves. Set aside.
  • Heat ghee. Add cumin seeds.
  • As they splutter add the onions.
  • Stir, add the crushed garlic. Saute for half a min.
  • Add green chillies, fenugreek leaves and fry until the mixture is dry.
  • Add rice, mix well and cook for 10 mins. by sealing off the covered pan with dough and placing the pan on low heat.