Kathy Meister Videos

Recipe: Chicken cutlets serves 4 2 eggs 2 tablespoons of water 1 cup of dry seasoned bread crumbs 1 cup of flour 1 1/2 pounds of thin sliced boneless chicken breasts 3 tablespoons of vegetable oil Mix eggs and water together. Dredge chicken in flour. Dip chicken into egg wash.Coat chicken with bread crumbs. Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.

Recipe: Sausage and egg casserole serves 8 1 pound of Italian sweet sausage - casing removed 1/2 cup of shallots - chopped2 teaspoons of garlic - minced 1/2 cup of oil-packed sun-dried tomatoes - drained and chopped4 tablespoons of fresh parsley - chopped5 large eggs 3 large egg yolks 1 cup of half and half 1 cup of whipping cream 2 cups of grated mozzarella cheese 1/2 teaspoon of salt Preheat oven to 375 F. Butter 13x9x2-inch glass baking dishSaut sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutesAdd shallots and garlic and saut 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead - Cover and refrigerate.) Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.Adapted from: Bon App tit

Recipe: Meatloaf serves 8 1 packet/envelope of onion soup mix 2 pounds of ground beef (or meat loaf mix) 3/4 cup of dry bread crumbs 2 eggs 3/4 cup of water 2/3 cup of ketchup - divided Preheat oven to 350 degreesIn a large bowl combine soup mix, ground beef, bread crumbs, eggs, water, and only 1/3 cup of the ketchup. (Save the remaining 1/3 cup of ketchup for the toping.)In a 9 X 13 inch baking pan shape into loafSpread the remaining ketchup over the top of the meatloafBake 1 hour and let rest 15 minutes before slicing.

Recipe: Microwave salmon steaks serves 2 1 pinch of dill 1 pinch of black pepper 1 pinch of salt 1 tablespoon of lemon juice 2 salmon steaks Put salmon steak in microwave-safe dish.Pour with lemon juice over the fish.Sprinkle with salt, pepper and a small amount of dill. Cover loosely with wax paper.Microwave on high 3-5 minutes depending on the thickness of the salmon steak. Recipe: Baked cod serves 4 3 tablespoons of butter 1 cup of seasoned bread crumbs 2 tablespoons of lime or lemon juice 2 pounds of captain cut cod fillets 1 pinch of black pepper 1 pinch of salt Grease baking pan with 1 teaspoon of butter. Lay fish in baking dish. Pour lemon juice over fish. Spread 2 teaspoons of butter on the fish. Sprinkle with salt and pepper. In a small bowl mix together the remaining butter with the bread crumbs. Sprinkle over the fish. Bake fish for approximately 25 minutes or until tender and flakey.

Recipe: Chicken and broccoli stir-fry serves 4 1 head of broccoli (small)1 sweet red pepper 2 green onions 3 boneless, skinless chicken breasts 1/2 cup of chicken stock - divided2 tablespoons of soy sauce 1 tablespoon of cornstarch 1 tablespoon of oyster sauce 1 teaspoon of sesame oil 1/3 teaspoon of chili paste 3 tablespoons of vegetable oil 3 teaspoons of garlic - minced1 tablespoon of ginger - minced 1/3 cup of nuts Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices.Seed and cut red pepper into 1-inch squares.Cut green onions on diagonal into 2-inch pieces.Cut chicken into 2x1-inch strips.Set each ingredient aside separately.Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sesame oil and chili paste; set aside.Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam.Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside. Remove to plate. Repeat with remaining chicken, adding more oil if necessary. Transfer chicken to plate.Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant.Add broccoli and red pepper; stir-fry for 1 minute.Add onions; stir-fry for 30 seconds.Pour in remaining 1/4 cup stock.Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.Return chicken to wok. Push contents of wok to side of pan.Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.Stir vegetables and chicken into sauce until glazed and coated. Sprinkle with cashew nuts. Remove to a serving platter or dish and serve immediately.Adapted from: Jon Sacker

Recipe: Apple crisp serves 6 1 cup of flour 1 cup of sugar 1/2 teaspoon of salt 1 teaspoon of ground cinnamon 1/3 teaspoon of ground nutmeg 10 tablespoons of butter 6 large apples Preheat oven to 375 degrees. Blend together with a pastry blender or two kitchen knives the flour, sugar salt cinnamon, nutmeg, and butter. Set aside. Peel, core, and slice the apples. Put apples in 10-inch baking dish. Cover with flour mixture. Set baking dish on a baking sheet with sides. Bake 50-55 minutes or until apples are soft and the juices bubbly.

Recipe: Stuffed mushrooms serves 6 1 pound of bacon 8 ounces of softened cream cheese 2 tablespoons of chopped green onions 1 teaspoon of hot pepper sauce 2 teaspoons of dried oregano 18 large (stems removed) mushrooms Preheat oven to 375 degrees.Cut bacon into 1 inch pieces. Fry until crisp and drain on a paper towel.Mix bacon, cream cheese, green onion, hot pepper sauce, oregano.Wash mushrooms and remove stem.Fill mushroom caps with cream cheese mixture and place in baking dish.Bake 18-21 minutes or until fork tender.

Recipe: Mixed bean and vegetable soup serves 6 1 tablespoon of olive oil 1 medium onion - chopped1 1/2 pounds of mixed root vegetables 1 1/2 pounds of mixed vegetables 1 teaspoon of garlic - crushed2 teaspoons of curry powder 1/4 cup of fresh parsley - chopped2 bay leaves 4 cups of chicken stock (or vegetable stock)2 small zucchini - chopped1 can of red kidney beans (15 ounces) - rinsed and drained1 can of black-eyed peas (15 ounces) - rinced and drained Heat oil in a heavy stock pot or Dutch oven. Add all the vegetables, except the zucchini, parsley and beans. Cook over high heat for 4-5 minutes, stirring constantly. Add the garlic, curry powder and the bay leaves and continue cooking for 2-3 minutes. Pour in the stock, there should be enough to cover all the vegetables. Bring to a boil and then reduce heat to simmer, cover and simmer for 20 minutes. Add the beans and cook for another 10 minutes. Remove bay leaf. Puree about 1/3 to 1/2 of the soup in a blender. Return puree to the pot and bring to a boil. Then add the zucchini and parsley and continue cooking for another 3-4 four minutes. Add salt and pepper as needed.Adapted From: Good Housekeeping s Complete book of Vegetarian Cookery

Recipe: English muffin pizza serves 6 3 english muffins - split1 pound of ground beef 1/4 teaspoon of garlic powder 1/4 teaspoon of onion powder 1 teaspoon of oregano 1 pinch of salt and pepper 3/4 cup of pizza sauce 8 ounces of shredded cheese Preheat oven to 350 degreesIn medium fry pan brown beef and add onion powder, garlic powder, oregano and salt and pepper. (Drain off fat)Spread muffins on baking sheet with sidesSpread approximately 2 Tablespoons of pizza sauce on each muffinAdd approximately 2 Tablespoons of browned beefTop with 2 tablespoons of shredded cheeseBake about 10-12 minutes until the cheese is melted, browned and bubbly