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My Mashed Taters

In a medium sized saucepan add potatoes and enough water to cover potatoes. Bring to a boil over medium heat; boil for about 20 minutes. Drain and return to saucepan. With electric mixer mix until \"mealy looking\" (slightly dry looking). Add 1/4 cup milk and mix until creamy. At this point add extra milk for a creamier texture. Add margarine salt and pepper; mix well.

white potatoes water 2% low-fat milk margarine ground black pepper table salt

MACARONS WITH ROSE & CHAI SPICES

Make the meringue: Whip egg whites with whisk on medium speed until eggs begin to froth. Once frothy lower the mixer speed and pour sugar in a thin even stream. Once added turn mixer up to high speed until firm glossy peaks start to form. Add almond flour and one half of RawSpiceBar's Rose & Chai spices to meringue. Fold to combine until ingredients are just combined- careful not to overmix as this tends to crack the shells as they bake. Preheat oven to 300°F and and line baking sheets with parchment paper. Using a pastry bag and a small round tip pipe 1 inch circles of meringue onto trays. Double sheet trays and bake for about 18-20 minutes. At 18 minutes try pulling a meringue away from the parchment. If meringue does not pull away cleanly allow to bake- checking the cookies each minute until they release cleanly. Cool cookies completely on the trays before removing. To make the filling whip up heavy whipping cream until soft peaks form. Add one half of RawSpiceBar's Rose & Chai spices and sugar. Continue whipping until the whipping cream stiffens. If you’re going to eat these macarons right away pipe the filling onto shells and sandwich together. If you’re not going to eat them right away wait on filling them (the whipping cream gets kind of watery the longer it sits). Enjoy!

confectioners' sugar salt

Eggplant (Aubergine) Skillet

Cook beef onion and celery until beef is browned. Drain off fat. Stir in tomato sauce water oregano and chili powder. Season eggplant slices with salt and pepper. Arrange on top of meat sauce. Cover and simmer till eggplant is tender about 15-20 minutes. Top with shredded American cheese and sprinkle with paprika. Cover briefly to melt cheese. Serve with Parmesan cheese.

lean ground beef onion celery tomato sauce water oregano chili powder eggplant American cheese paprika parmesan cheese

Honey Lime Vinegarette

Place all ingredients except oil in a blender and blend until smooth. Slowly add the oil until it's well incorporated. Chill or server immediately over mixed greens or salad of your choice.

honey dry mustard kosher salt apple cider vinegar lime juice sweet onion canola oil

Cowboy Cookies

Preheat oven to 350 degrees and grease baking sheets. In a medium mixing bowl stir together flour baking soda baking powder and salt set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs one at a time and vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in oats chocolate chips pecans and coconut. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 12 to 14 minutes. Transfer cookies a cooling rack to cool completely.

all-purpose flour baking soda baking powder salt butter sugar brown sugar eggs vanilla extract old fashioned oats pecans

#1 Squash Casserole

Cook squash in small amount of water until tender. Drain and mash. Add salt and pepper. In a separate bowl combine pimento carrots sour cream soup and butter; mix well add this to squash. In a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). Bake at 350F for 30 minutes (until bubbly). Enjoy!

squash pimientos carrots onion sour cream butter

Quick & Easy Homemade Almond Milk

In a small saucepan blanche almonds for about 3 minutes. Drain and let cool on a wire rack or on a tea towel. When cool enough to handle pop the skins off the nuts and throw them in the compost. Pour nut meats and 5 cups of filtered water into a blender and blend on high for about 3-5 minutes. If 5 cups of water seems too much for your blender to handle at once start with 2 cups of water and then add the remaining 3 cups half way through blending. Strain the mixture with cheesecloth or a fine sieve over a large jar (or recycled glass juice container). Once should be fine but if you really don't want any almond granules left in there twice should cover it. Et voilá! Fresh homemade almond milk. Refrigerate any milk you won't be drinking immediately for up to a week. For creamier milk use less water. For lighter milk use more water.

ater

Hearty Potato Soup

In a large kettle cook potatoes carrots and celery in water until tender about 20 minutes. Drain reserving liquid and setting vegetables aside. In the same kettle saute onion in butter until soft. Stir in flour salt and pepper; gradually add milk stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is dersired consistency.

potatoes carrots celery water onion butter pepper 1% low-fat milk

Alabama White BBQ Sauce #2

Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

mayonnaise cider vinegar lemon juice black pepper salt cayenne

Ww 0 Points Japanese Grilled Eggplant

Preheat outdoor grill or broiler. Coat eggplant with cooking spray. Grill or broil eggplant turning as needed until lightly charred and tender (about 7-9 minutes). Whisk together soy sauce lemon juice vinegar ginger and garlic in small bowl until well blended. Drizzle over grilled eggplant and then sprinkle with scallions. Points/yield figured on 3/4 cup per serving.

eggplant low sodium soy sauce fresh lemon juice ginger garlic scallion

Sweet Potato Salad

Spray a pan with cooking spray and turn stove to medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey and thyme. Stir to combine and let cool. Preheat grill. Spray the potato slices with cooking spray on both sides and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

red onions Dijon mustard honey fresh thyme sweet potatoes

Orzo With Peas, Dill, and Pancetta

Cook orzo in large saucepan of boiling salted water until tender but still firm to bite stirring occasionally. Drain. Meanwhile saute pancetta and chopped shallots in heavy large skillet over medium-high heat until brown about 4 minutes. Add peas and 4 tablespoons chopped dill; stir to coat. Add chicken broth and boil until reduced by half about 4 minutes. Add Sherry wine vinegar; boil 1 minute. Add orzo to skillet; stir to coat. Season to taste with salt and pepper. Transfer to medium bowl; sprinkle with remaining 1 tablespoons of chopped dill. Serve warm or at room temperature.

orzo pasta pancetta shallot frozen baby peas fresh dill low sodium chicken broth sherry wine vinegar

Chicken-Liver Pate

1. Cook livers in lightly salted water to cover about 10 minutes. 2. Peel hard-cooked eggs. 3. Mince livers and eggs in a bowl with a pastry cutter until very fine. 3. Add mayonnaise salt and pepper; mix gently until blended. 4. Stuff 3\" ribs of celery or serve with Ritz crackers.

chicken livers eggs mayonnaise

Deep South Tater Tot Casserole

Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside. Add olive oil to a large skillet and saute the onion and bell pepper until softened but not browned about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes. Stir in the basil thyme Cajun seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted. Serve immediately with a green vegetable or a mixed garden salad.

milk olive oil other sweet onion green bell pepper ground beef garlic smoked sausage fresh basil dried thyme kosher salt cracked black pepper

Dulces De Calabasas (Mexican Pumpkin Candy)

Cut pumpkin in half remove seeds and as much of the \"stringy stuff\" as you can and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches. Slice off skin taking off as little flesh as you can. Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line then drain water.). Put in a fairly heavy saucepan and cover with water. Cover bring to a boil and boil for 15-20 minutes. Drain but save water and place pumpkin back in pan. Measure water to make sure you have about 1 1/2 cups. Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point if desired. Pour the sugar/water syrup over the pumpkin cover return to a boil and boil another 15 minutes. Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and \"candies\". In the morning (or after the 8-10 hours) return to a boil and boil an additional 5 minutes. Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper. Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently the cold oven is a great place to keep it safe.). Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.

pumpkin water brown sugar ground cloves ground cinnamon granulated sugar

Seafood Dip

In sm.bowl beat the cream cheese sour cream and mayonnaise together. Spread on a 12 inch platter. Cover with cocktail sauce. Sprinkle with cheese seafood onions and tomato Cover and chill. .

cream cheese sour cream mayonnaise cheddar cheese shrimp green onions tomatoes

Easy Chicken Salad Pie

Combine all ingredients except pie crust and 1 cup of cheese. Spoon into pie crusts. Bake at 350 degrees F for 30 minutes or until crust is browned. Sprinkle remaining cheese ove the top and bake for an additional 10 minutes Cool 10 to 15 minutes before cutting into wedges.

celery carrot onion sour cream mayonnaise lemon juice cheddar cheese

Apple Platz

In bowl combine flour and sugar baking powder. Add margarine and butter mix together with hands until you have fine crumbs. Set aside 1 1/2 cups of the crumbs. In remaining crumb mixture add eggs milk and vanilla mix until just moist. Pour batter onto a greased 10x15 cookie sheet top with sliced apples. Sprinkle 1 tsp cinnamon and 1 tsp sugar on top of the apples. Top with remaining 1 1/2 cups of reserved crumb topping. Pat down slightly. Bake at 375°F for 35-40 minutes. When making the blueberry raspberry blackberry I don't use the 1 tsp sugar or the cinnamon (about 1 cup of each of the berries or more depending on how much fruit you like for topping). ** When baking place a larger cookie sheet underneath.

flour sugar baking powder margarine butter eggs milk vanilla apples cinnamon sugar

Absolut Ruby Red

Put all ingredients into a shaker with ice. Shake and strain into a chilled martini glass. Garnish with a grapefruit slice.

cranberry juice Noilly Prat grapefruit

"zippy" Italian Dressing

Combine all ingredients in a jar with a lid; cover and shake to mix thoroughly. Let stand at least 2 hours to blend seasonings. Shake well before using. Great for lettuce salad antipasti and for a chicken marinade.

olive oil white wine vinegar salt sugar dry mustard paprika onion powder pesto sauce fresh cracked pepper parmesan cheese cayenne pepper garlic clove

Jam Slice

Preheat oven to 190°C. To make the pastry sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor). Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough. Turn the dough out onto a lightly floured surface and knead gently until smooth. Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes. Reduce oven temperature to 180°C. Spread the jam evenly over the pastry base. Combine the coconut eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist. Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown. Allow the slice to cool in the pan before cutting into slices.

plain flour butter water coconut eggs caster sugar

Hg's Cheesy Butternut Bake - Ww Points = 2

Preheat oven to 350 degrees. Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle uncover and drain water. Set aside. Place onions in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Once cool enough to handle uncover and drain any excess water. Set aside. Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base and then stir in the onions. Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!

onion fat free egg substitute salt chili powder pepper

Fresh Kimchee Salad

Shred fine: Cabbage carrots & green onions including the green part. Whisk together dressing ingredients. Toss salad with dressing and refrigerate 20 minutes so the flavors will blend.

napa cabbage carrots spring onions white sugar seasoned rice vinegar red pepper flakes

Peach & Almond Yogurt Muffins

Preheat the oven to 180c/gas4. Cream the butter with the sugar & beat in the eggs vanilla flour ground almonds & a pinch of salt. Fold in the greek yogurt. Grease a 12 hole muffin tin or line with muffin cases. Spoon into the cases or holes so that they are two-thirds full then place a couple of peach slices on each one lightly pressing them into the mixture. Bake for 20-25minutes until lightly golden & firm to the touch. While still warm spread some peach jam over the peaches to glaze. If not using cases loosen cakes with knife to remove.

unsalted butter eggs vanilla

Quick Italian Chicken and Rice

In 10-inch nonstick skillet heat oil over medium-high heat. Sprinkle chicken tenders on all sides with Italian seasoning; add to skillet. Cook 5 to 6 minutes stirring constantly until chicken is browned and no longer pink in center. Stir in tomatoes and water. Heat to boiling. Stir in Rice. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.

Italian-style diced tomatoes water Minute Rice

Three Cheese Chicken Penne Bake

Heat oven to 375°F Cook pasta adding spinach in last minute of cooking. Cook and stir chicken and basil in large non-stick skillet over medium heat for about 4 minutes. Add pasta sauce and tomatoes brign to boil. Simmer over medium for 5 minutes. Stir in cream cheese. Drain pasta mixture combine with chicken mixture and 1/2 of the mozzarella cheese. Transfer to 2-L baking dish. Bake 20 minutes sprinkle with remaining cheeses bake 5 minutes.

penne pasta chicken breast dried basil tomato sauce diced tomatoes cream cheese mozzarella cheese parmesan cheese

Asparagus and Ham Frittata

Preheat oven to 250 degrees. Heat oil in 10\" nonstick skillet. Saute asparagus ham garlic and green onion over medium-high heat until asparagus is crisp tender about 8 minutes. Whisk together eggs cheese salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set about 2 minutes. Transfer skillet to oven; bake until center is set about 30 minutes. Cut into wedges and serve.

olive oil fresh asparagus garlic cloves deli ham green onions eggs swiss cheese salt fresh ground black pepper

Seswaa (Stewed Beef)

Preheat oven to 300 degrees F. In a Dutch oven heat the oil over medium high heat and brown the beef on all sides about 10 minutes. Season with salt then cover with water; cover Dutch oven and bring contents to a boil. Place Dutch oven in the pre-heated oven for 2 1/2 to 3 hours; meat should be very tender. Shred beef and season with additional salt if needed. Liquid can be reduced or thickened to your liking by boiling it down further on the stove-top.

beef stew meat salt water

Apple Cake Top

Place apples sugar water and cloves in a saucepan cook until tender. Place in a greased casserole dish. Keep hot. cream butter and castor sugar add egg. Sift in the flour and milk alternately. Pour the batter over the apples. Bake in a moderate oven for 35-45 minutes. Serve with cream ice cream custard-or all of them!

apples sugar water cloves caster sugar butter self raising flour egg milk

South of the Border Egg Casserole

Grease a 9x12\" baking dish and preheat oven to 375 degrees. Lightly beat eggs in a bowl. Tear up corn tortillas into large pieces and layer half of them into bottom of baking dish. Top tortillas with half of the chili sauce and half of the cheese. Pour half of the beaten eggs over this and then repeat the layers again of tortillas chili sauce cheese and then eggs. Bake in oven for 30 minutes uncovered. Serve topped with salsa and additional cheddar cheese if desired.

eggs white corn tortillas green chili sauce cheddar cheese salsa cheddar cheese

Cheesecake Fruit Dip

ombine all ingredients and beat with electric mixer until it starts to get fluffy.Put in a bowl and serve with all of your favorite fruits!

cream cheese vanilla yogurt sugar vanilla

Southern Living's Apple Brown Betty

Preheat oven to 350 degrees. Stir together breadcrumbs and melted butter. Stir together brown sugar and cinnamon. Place half of apple wedges in a lightly greased 11 x 7\" baking dish; sprinkle apples with half of brown sugar mixture and half of breadcrumb mixture. Repeat procedure with remaining apples. Pour apple cider over top. Bake for 55-60 minutes or until browned and bubbly. Let stand 10 minutes before serving.

butter brown sugar ground cinnamon granny smith apples apple cider

Mama's Potato Salad

Peel and slice potatoes in rounds. Boil until done. Add onion celery salt & pepper caraway seed mustard Miracle. Whip add pickle relish. Blend well. Peel and slice eggs and fold into potato salad. Sprinkle with paprika. Chill several hours. Serve.

white potatoes eggs onion celery salt fresh ground pepper caraway seed spicy mustard Miracle Whip paprika

Margarita Party

In punch bowl add a lot of ice. Mix concentrates and tequila. Add to punch bowl with ice and stir. Slowly add DIET SPRITE and stir again until mixed. Serve!

frozen limeade concentrate lime slice

Ocean Sunset

Mix 3 tablespoons tequila 1 1/2 teaspoons lime juice and a generous dash of bitters in each glass. Add ice and pour carbonated water to taste for each serving. Stir garnish with a lime slice and serve immediately.

carbonated water lime slice

Soft Banana, Cereal & Walnut Cookies

Preheat the oven to 375. Mix the flour sugar salt baking soda cinnamon and nutmeg in a large bowl. Mix in the applesauce. Mash the bananas in a separate bowl and crush enough cereal to make 4 cups of the smaller pieces (this means a lot more than 4 cups of the whole flake cereal). Add the bananas cereal and eggs to the large bowl and mix well to combine fully with other ingredients. Add the walnuts and fold through the dough. The dough will be very soft but should not be runny. Spoon onto greased cookie sheets using a tablespoon. They do not spread much and I suggest a nice big cookie that is thick in the middle. My oven bakes fast so I baked them for 7 minutes turned the cookie sheet around and baked them another 3 minutes and they came out perfectly! Cool on wire racks and enjoy!

flour sugar salt baking soda cinnamon nutmeg eggs bananas walnut pieces

Frosted Maple Cookies

combine brown sugar maple extract vanilla egg and butter together.add flour baking soda .dough will be very sticky. drop by tspful on greased cookie sheet. bake for 10-12 minutes at 350*. let rest for 1 minute on sheet before removing to rack -- frost when cool with maple frosting. to prepare FROSTING:. combine frosting ingredients until smooth and spread over cooled cookies.

brown sugar vanilla extract egg butter flour baking soda powdered sugar milk butter

Cheese and Jalapeno Stuffed Chicken Breast

pre-heat oven to 350 degrees. grease baking dish. cut a pouch in each chicken breast fillet careful not to poke through spread 1 Tbsp cream cheese in each pouch. add 1/4 shredded cheese in each pouch. add diced jalapeños to each pouch (more or less than 1/2 a jalapeño per chicken breast depending on your spice level preference) sprinkle garlic salt chili powder and pepper on top of fillets to taste. wrap 2 pieces of bacon around each fillet secure each bacon piece with 1 toothpick near the opening of the pouch to keep fillet together. place in oven bake for 30 minutes.

boneless skinless chicken breasts bacon cream cheese monterey jack pepper cheese chili powder black pepper

Pierogi Skillet Dinner

eat oil in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes until transparent. Add kielbasa and pierogi; saute 3 minutes until slightly browned. Add peas; cook 3 minutes longer until hot.

onion kielbasa pierogi frozen green peas

Mexican Flan

Preheat oven to 350 degrees. In a large bowl beat eggs well until fluffy. Add the sugar and the salt to the eggs and beat. Add the milk to the mixture and beat well. Stir in the brandy. Sift the brown sugar into the bottom of a 5\" X 9\" loaf pan covering the entire bottom. Carefully pour the custard into the loaf pan. Place the loaf pan into a 13\" X 9\" X 2\" pan and fill with enough hot water to reach halfway up the sides of the larger pan. Bake for 1 hour or until a knife blade inserted into the center comes out clean. Let cool the refrigerate overnight. Unmold the flan onto a platter. Slice and serve.

eggs granulated sugar salt evaporated milk brandy brown sugar

Barra's Traditional Italian Easter Pie

CRUST PREPARATION: Mix flour and salt together cut in shortening with 2 knives or pastry cutter. Add beaten eggs to flour mixture slowly incorporating very well. Add milk (additional liquid if necessary) to hold mixture together as it is kneaded. Shape pastry into two balls. Chill for 30 minutes or until ready to begin making the pie. PREPARATION FOR FILLING: Remove the sausage meat from the casings; set aside in small bowl. In another small bowl place all the mozzarella cut into 1/4-inch cubes; set aside. In another small bowl place all the provolone cut into 1/4-inch cubes; set aside. Do the same for the ham and salami and proscuitta; set aside keeping all the ingredients separate. Boil dozen eggs; cool peel cut into quarters and set aside. Make EGG WASH:In a blender add 10 eggs parsley 1/2 cup grating cheese. Blend; set aside. This will be used between layers of ingredients as the\"holding agent\" to keep all the ingredients together. TO ASSEMBLE PIE: Roll chilled pastry on floured board to 1/8-inch thickness. Make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover. Better to do this in glass; it cooks more evenly and you can see if your bottom has fully cooked. Fit the pastry into the pan and up the sides. Begin by layering the quartered hard boiled eggs as the first layer on bottom about 1-inch apart from eachother. In between each quartered slice of egg with your fingers place a small piece of sausage meat; going around the whole first layer of the pie. Sprinkle a layer of grated cheese all around. Next a thin layer of mozzarella; (one piece high) Next a thin layer of proscuitta; Next a thin layer of provolone cheese; Next a thin layer of salami; Next a thin layer of boiled ham. Pour 1/2 cup of your egg wash over the first layer. Begin again with your quartered eggs; alternating the quarters\"in between\" the quarters of the first layer. Layer each ingredient as you did on the first layer and so on. Proceed with your second layer; again egg wash poured over the layer etc. Depending on the depth of the pie pan the size of your cut ingredients you may have two or three layers but don't fill it beyond the rim of the dish. Cover the last layer with another piece of pastry dough and crimp together firmly\"gluing\" if necessary to keep things together as the pie expands. Cut a steam hole on top and brush pastry with a tablespoon of milk (just to enhance the beauty of this meal for presentation) to form a glaze. Preheat oven to 350 degrees. Bake for one hour or until the pie crust is golden on the top and ingredients are bubbly. The aroma will tell you the pie is done! If you filled the pie too much with egg wash or ingredients it may boil over. It is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips. Serve the pie warm. Keep Refrigerated; leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute.

eggs all-purpose flour shortening milk salt egg eggs Italian parsley sweet Italian sausage links mozzarella cheese prosciutto provolone cheese ham

Warming Winter Lemonade

Pour lemonade into a large microwave safe mug. Heat on high about 2 minutes until hot. Add whisky and stir with cinnamon stick if desired.

innamon stick

Sauerkraut Balls

Using a food ricer rice the potatoes into a large mixing bowl. Add the sauerkraut ham egg yolks 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes. Preheat the fryer. Season the flour egg wash and bread crumbs with salt and pepper. Roll each sauerkraut ball in the flour coating completely. Dip each in the egg wash letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt. In small mixing bowl combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

idaho potato sauerkraut ham green onions all-purpose flour eggs milk sour cream fresh parsley leaves

White Salsa

Mix all ingredients. Chill as least 3 hours.

Miracle Whip milk garlic ground cumin crushed red pepper flakes dried oregano sour cream

Kittencal's Fried Cabbage With Bacon

In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat). Add in onion; cook stirring until softened (about 4-5 minutes adding in the garlic and chili flakes the last 2 minutes). Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking. Stir in the cooked bacon.

bacon onion garlic crushed red pepper flakes cabbage chicken broth brown sugar

Grilled Herb Shrimp

Combine garlic onion parsley basil mustards salt pepper olive oil and lemon juice. Add the shrimp and allow them to marinate for 1 hr at room temperature or cover and refrigerate for up to 2 days. Prepare a charcoal grill with hot coals and brush the grilling rack with oil to prevent sticking. Skewer the shrimp. Ina uses 5-6 chrim on a 12-inch skewer for a dinner serving. Grill the shrim for 1 1/2 minutes on each side. Serve with Mango Salsa. You can also broil the shrimp 3 inches from the flame and 2 minutes per side.

garlic cloves yellow onion fresh parsley fresh basil dry mustard Dijon mustard kosher salt pepper olive oil lemon jumbo shrimp

Humble Hash Browns Casserole

Brown ground beef heavily seasoned with goya seasoning and onion on med-high heat; meanwhile cook hash browns in skillet as per packaging instructions and your personal preference. Once beef is browned sprinkle granuals over meat mixture and stir unil absorbed. Add soup and milk and mix well. Salt and pepper to taste. Once all of the hash browns are cooked add them to the soup mixture. Add casserole to baking dish and cook at 375 degrees for 20 minutes Add cheese and cook until melted approx 5mins. Serve while warm and watch it disappear!

frozen hash browns beef bouillon granules onion milk cheddar cheese green beans

Vegan Coconut Cake Recipe Courtesy Edna Tapawan

Preheat the oven to 350 degrees F. Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour. For the icing mix ingredients until incorporated. Spread on cooled cake.

silken tofu sugar sugar coconut milk coconut flakes canola oil all-purpose flour all-purpose flour baking powder baking soda soy margarine powdered sugar coconut milk

Crunchy, Easy, Onion Garlic Potatoes

Peel potatoes quarter them and boil until well cooked (15-20 min). about 5 minutes before the potatoes are finished cooking throw in the dry sliced garlic finish cooking. Drain well and roughly mash - you do not want the potatoes totally smooth Add butter add a drop or two of milk if they are too dry Just before serving stir in the French's Frien Onions & Serve

potatoes butter margarine dried garlic milk

Classic Eggnog

Gradually add sugar to eggs in a large glass mixing bowl whisking until blended. Set aside. Stir together half and half milk and salt in a Dutch oven over medium-low heat. Cook stirring occasionally 12-15 minutes or just until mixture begins to bubble around edges of pan (do not boil). Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in Dutch oven. Cook mixture over medium-low heat stirring constantly until mixture slightly thickens and thermometer registers 160 degrees (about 30 minutes). Remove from heat and stir one minute. Pour mixture through a fine wire-mesh strainer into a serving bowl. Stir inn bourbon brandy and vanilla; let cool 1 hour. Cover and chill at least 4 hours. Beat whipping cream at high speed with an electric mixer unti soft peaks form. Fold whipped cream into chilled eggnog and sprinkle with nutmeg.

sugar eggs half-and-half milk salt Bourbon brandy vanilla ground nutmeg

Guacamole Salad

Arrange vegetables on a platter. Mix lemon garlic hot sauce and salt. Stream in olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

Hass avocadoes tomatoes English cucumber red onion lemon juice garlic clove salt extra virgin olive oil

Martian's Blood or Honeydew Kiwi Kooler

Place all the ingredients except the frozen kiwi in a blender. Pulse until liquid and ice is crushed. Place the frozen kiwi in the blender. Pulse until kiwi is broken up but not completely liquid. Serve in a pretty glass.

honeydews lemon juice kiwi fruit honey

Sandys Gourmet Mushroom Soup

Heat oil and butter in large pan. Add onion and leeks and allow to soften without browning. Add rosemary and half the mushrooms. fry gently until soft then remove the rosemary and stir in the flour. When well mixed add vegetable stock slowly stirring constantly. Season with salt pepper and nutmeg. Cover and simmer for 15 minutes. Cool for 10 minutes then puree in blender until smooth. Return to saucepan add remaining mushrooms milk soy sauce and sugar. Cover and simmer for 10 minutes. Add sherry. Serve with a swirl of whipped cream. A garnish of fried onions is also very good.

olive oil butter onion leeks fresh rosemary flour mushrooms nutmeg milk soy sauce sugar sherry wine

Ed's Salad

*You may substitute Italian salad dressing for Tomato & Basil Tomato & Oregano Greek or Balsamic Vinegar dressings). Dish also tastes great without any salad dressing. Wash tomatoes and cut in half. Slice olives coarsely do not wash. Peel and chop cucumber. Thinly slice and dice onion. Shred parmesan cheese into large shreds. Shake salad dressing well. Combine all ingredients stir and cover refrigerate for about 2 hours. Serve on a bed of lettuce and enjoy.

cherry tomatoes green olives cucumber parmesan cheese salt pepper lettuce

Pan Seared Chicken With Balsamic Cream Sauce

Season the chicken with salt and pepper and let rest. In a small skillet saute onions in the butter until they are golden brown (carmelized). In a larger skillet with tall sides heat olive oil and brown the chicken on both sides but do not cook through. Remove chicken from the pan and set aside. While the pan is still hot deglaze with the chicken broth and use a whisk or spatula to loosen all the browned bits. Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through. Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce. Place the chicken back into the pan with the sauces increase heat to medium and saute until chicken is fully cooked and juices run clear. Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce. Plate the chicken top with sauce and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

chicken breasts mushroom chicken broth heavy cream extra virgin olive oil butter parmesan cheese red pepper flakes fresh parsley

Green Bean Compromise

Combine all in microwave-able dish with cover and toss well. Let stand until just before you're ready to serve then microwave on HIGH for 5 minutes. Toss again and serve.

green beans fresh garlic lemon juice dried oregano extra virgin olive oil

Vegetable Calazone

eat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In a bowl combine mushrooms zucchini pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and roll into a 14-inch square. Cut into 4 pieces and place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough in half over filling and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.

fresh mushrooms zucchini green onion dried basil lowfat mozzarella cheese

Rice Atole, Hot Rice Drink

lace the water in a large pot bring to a boil. Add the rice and the cinnamon stick mix well. Bring to a boil again and cook until the rice is translucent but not cooked through. Add the milk and bring to a boil again. When the rice is very soft add the sugar and stir to dissolve. When it boils again add the cornstarch previously dissolved in the 1/4 cup water. Cook stirring often until it thickens.

white rice water milk cinnamon stick sugar cornstarch milk

Tuna and Artichoke

Puree the olives oil garlic and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna artichokes lemon juice and pepper in a medium bowl keeping the tuna in small chunks. Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

kalamata olive olive oil garlic cloves lemon zest mayonnaise tuna in olive oil marinated artichokes fresh lemon juice fresh ground black pepper tomatoes

Simple Chicken and Rice (With a Kick)

Bring the stock basil garlic powder Tabasco sauce and tomatoes in a large saucepan over medium heat to a boil. Stir in the rice and reduce heat to low. Cover and cook for about 20 minutes. Stir in the peas and chicken. Cover and continue to cook for about 5 minutes (or until the rice is tender).

chicken broth fresh basil garlic powder Tabasco sauce stewed tomatoes long-grain white rice chicken

Raspberry Parfait Pie

Heat 1 1/4 cup water to boiling. Add jello and stir until dissolved. Add ice cream and stir until it is all melted. Chill until mixture is thickened but not set about 25-35 minutes. Fold in 1 1/2 cup raspberries sweetened if desired. Pour into pre-baked pie shell. Chill until firm 20-30 minutes. Top with whipped cream and additional berries if desired.

raspberry Jell-O gelatin water vanilla ice cream fresh raspberries

White Beans and Tomato Pasta

Heat the oil over medium heat and add garlic. Stir about 2 minutes. Add tomatoes beans and spices; stir gently until simmering. Turn down heat slightly. Add lemon juice. Serve over angel hair pasta with Parmesan cheese.

diced tomatoes great northern beans olive oil garlic fresh basil lemon juice salt pepper parmesan cheese angel hair pasta

Beef and Noodle Bake

Cook noodles according to package directions. Brown hamburger meat and drain fat. Add spaghetti sauce and simmer until noodles are done. In a 13x9 in pan (I use clear glass) layer noodles spaghetti/meat mixture then cheese twice. Put in oven for 15-20 minutes until cheese is melted and sauce is bubbly.

elbow macaroni ground beef

Creamy Oatmeal

Put water and skim milk together in a glass. Add in pudding mix; stir. Pour over oats and simmer for 1 minute.

quick-cooking oats water skim milk butterscotch pudding mix

Bell Pepper Cole Slaw ( No Mayonnaise )

Combine the green cabbage red cabbage carrot and green pepper in a large bowl. Combine sugar vinegar and water; whisk. Salt and pepper the slaw. Pour wet ingredients over the slaw. Toss well to coat. Cover and chill at least 1 hour.

green cabbage red cabbage carrot green pepper sugar red wine vinegar water coarse salt black pepper

Reubenesque

Preheat oven to 425 degrees Fahrenheit. Arrange bread sliced on a cookie sheet; bake 3 to 4 minutes per side until lightly toasted. Spread each slice of toast with Russian dressing. Top 4 of the slices with turkey and cheese; bake 4 minutes or until cheese melts. Top cheese with coleslaw and onion rings; cover with remaining toast.

swiss cheese red onions

Hot Corn With Chimichurri Butter

Place the vinegar lemon juice parsley oregano garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter. Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened. Meanwhile bring large pot of salted water to a boil. Add the corn and boil until it is tender about 5 to 7 minutes. Drain and transfer to a serving platter. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.

sherry wine vinegar fresh lemon juice flat leaf parsley oregano leaves garlic cloves red pepper flakes unsalted butter salt corn Cotija cheese lime wedge

Roasted Rock Shrimp With Two Chiles

Preheat the oven to 400 degrees. In a large bowl combine the chile peppers garlic ginger and lemon juice. Stir to mix then add the rock shrimp and stir until the shrimp are evenly coated. Let sit for 5 minutes. Pour the shrimp mixture into a shallow baking dish and roast the rock shrimp until they are just opaque through 8 to 12 minutes. Spoon the roasted rock shrimp onto individual plates with rice alongside if you like. Serve immediately.

chipotle chile anaheim chilies green chili pepper garlic ginger lemon juice lime juice shrimp

Blueberry and Buttermilk Tart

MAKE THE CRUST: With an electric mixer on low speed beat butter and 1/4 cup sugar until just combined about 15 seconds. Add flour and salt and beat until dough comes together about 3 minutes. Shape into a disk. Pulse remaining sugar and almonds in a food processor until finely ground. Scatter half of the almond mixture on a clean work surface and place dough on top. Scatter the remaining almond mixture on top and roll out dough resprinkling with almond mixture and incorporating into dough until dough measures an 11-inch square. Preheat oven to 325°F Fit dough into a 9-inch square tart pan with removeable bottom pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm at least 30 minutes or up to 1 day. Bake tart shell occasionally pressing bottom to flatten using the bottom of a glasss until golden brown about 30 minutes. Let cool. MAKE THE FILLING: Sprinkle the gelatin over cold water in small bowl; let stand until softened about 5 minutes. Heat cream sugar and salt in a small saucepan over medium heat stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice. Remove tart from pan. Spread custard into crust. Refrigerate until custard is slightly set about 15 minutes. Scatter blueberries evenly overtop. Refrigerate until custard is firm about 2 hours or up to 1 day. Cut into squares to serve.

unsalted butter sugar flour coarse salt unflavored gelatin cold water heavy cream sugar salt low-fat buttermilk fresh lemon juice fresh blueberries

Southwestern Cornbread Salad

Prepare the cornbread according to directions on package; cool and crumble. Set aside. Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside. Layer a large bowl with half each of cornbread lettuce tomatoes beans corn bell peppers cheese bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Enjoy!

mayonnaise buttermilk head romaine lettuce tomatoes black beans fresh corn kernels red bell pepper green bell pepper bacon bits green onions

Santa Fe Coleslaw

Pour dressing over slaw mix. Stir until combined.

green cabbage jicama green onions corn tomatoes cilantro mayonnaise sour cream chipotle chiles in adobo fresh lime juice salt

Dana's Spanish Rice

In a stock pot melt Crisco. Brown 4 cups rice stirring with wooden spoon. Add diced tomatoes & diced onions (will sizzle.) Stir on high heat for three minutes. Add water mixture and boil for one minute. Turn heat to low and cover pot with a damp dishcloth. Place lid over dishcloth. Cook on low for 38-40 minutes.

long-grain white rice diced tomatoes yellow onions chicken broth salt garlic powder oregano

Squirly's Chicken Maque Choux

Cut corn from cobs and scrape out milk. Cut chicken into serving pieces. Season well with salt and pepper. Dust pieces in flour on all sides until well coated. In a heavy bottom Dutch oven heat oil over medium high heat. Saute chicken and brown well on all sides. When brown (it will not been totally done yet) remove from pot and keep warm. In the same oil add corn onions celery bell pepper garlic green onion and tomatoes. Saute 3-5 minutes or until veggies are wilted. Add tomato sauce and mushrooms. Return chicken to pot and stir well into the vegetables. Add chicken stock cover and reduce to simmer and cook until chicken is tender approximately. 45 minutes. Season to taste with hot pepper sauce.

broiler-fryer chickens young tender corn flour onion celery red bell pepper garlic green onion canned tomatoes tomato sauce mushroom

Mama Mia Mocha Cupcakes With Espresso Frosting

Cupcakes:preheat oven to 350. stir instant espresso into the espresso shot. in mixer bowl oil eggs cake mix and buttermilk. mix until moistened for 30 seconds or so. add espresso. beat on high until thickened and smooth a few minutes. fill lined muffin pans 2/3 full. bake 15-20 minutes until toothpick comes out clean. remove from pans and allow to cool completely before topping. frosting:. add brewed espresso and ground espresso and vanilla to milk. beat butter in mixer with 1 cup confectioner's sugar. add coffee mixture. add the rest of the sugar until smooth creamy--don't forget to scrape down your bowl and don't whip at too high a speed for too long. decorate as desired!

eggs buttermilk instant espresso unsalted butter vanilla milk confectioners' sugar

Easy Strawberry Pie

Bring sugar water and cornstarch to a boil over medium heat. Cook stirring constantly for 1 minute or until thickened. Stir in strawberry gelatin until dissolved. Remove from heat; chill 2 hours. Arrange strawberries in pastry shell and pour gelatin mixture over. Cover and chill 2-4 hours. Serve pie with whipped cream if desired.

sugar water cornstarch gelatin powder fresh strawberries

Black Bean and Salsa Salmon

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan with non-stick cooking spray. Rinse salmon and pat dry. Place in prepared pan. Mix salsa and black beans in a bowl and pour over salmon. Bake uncovered at 350 degrees for 25 minutes. Garnish with sliced avocado if desired.

salmon fillets hot salsa canned black beans Hass avocado

White Wine Cheese Spread

Peel and quarter garlic cloves. Combine all ingredients in bowl of food processor. Process until smooth and creamy.

cheddar cheese blue cheese cream cheese butter garlic clove white wine

Steak on a Bun (Aka Burger of the Gods)

In separate batches pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck sirloin and kosher salt in a large bowl. Form the meat into 5-ounce patties. Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers cook the patties for 4 minutes on each side. For medium burgers cook the patties for 5 minutes on each side. Flip the burgers only ONCE during cooking. If desired spread mayonnaise on a toasted bun and top with some freshly ground black pepper. Add your delicious burger and enjoy!

kosher salt mayonnaise fresh ground black pepper

Teriyaki Chicken

Mix all wet ingredients in saucepan. Slowly mix in sugar minced garlic and cornstarch. Heat mixture until it thickens. Pour over chicken and bake at 425 for 30 minutes. Baste chicken and bake another 30 minutes.

Worcestershire sauce cold water soy sauce vinegar sugar minced garlic clove cornstarch chicken

Buttermilk Carrot Cake With Glaze

Preheat oven to 350 degrees. Combine first five ingredients in medium bowl. Stir together buttermilk eggs oil and vanilla in large bowl. Add dry ingredients and stir until well blended. Mix in carrots and walnuts. Pour batter into 9x13 glass oven proof baking dish. I also use 9 inch square cake pans with good luck. Bake 45 minutes or until tester inserted in center comes out clean. Cool then drizzle with hot buttermilk glaze. Buttermilk Glaze Instructions:. Combine first five ingredients in heavy medium sauce pan. Bring to boil over medium heat stirring frequently. Boil until slightly thickened about five minutes. Remove from heat. Stir in vanilla. Pour over cake immediately. Cool slightly before serving. Makes 1 1/4 cups glaze.

all-purpose flour sugar cinnamon baking soda salt buttermilk eggs vanilla carrots walnuts sugar butter buttermilk white corn syrup baking soda vanilla

Banana Bread/ Muffins

Heat oven to 350 degrees. grease a banana bread pan and a muffin tray. mix the sugar and butter in a large bowl. stir in eggs until blended. add mushed mashed bananas. add milk vanilla and heat until smooth. stir in flour baking soda and salt. mix until moist add 1 C of Choclate Chips. Bake muffins for 20 mins. bake the banana bread for 45-50 mins.

sugar butter eggs bananas milk vanilla flour baking soda salt chocolate chips

Bread Machine Doughnuts

Measure ingredients into your ABM baking pan. Select dough setting and start machine. Roll finished dough to 1/2 inch thick. Cut with a 2-1/2 inch donut cutter. Let rise covered 30 minutes or until doubled. Deep fry in fat at 375 degrees. Turn doughnuts as they rise to the surface. Fry until brown on both sides. Drain on absorbent paper towels. Either glaze or dust with powdered sugar.

milk egg shortening sugar salt white flour dry yeast

Carrots and Broccoli With Horseradish

Combine first 5 ingredients; cook over low heat until hot stirring constantly. (Do not boil). Spoon evenly onto plates; top with warm carrots and broccoli.

mayonnaise salt pepper broccoli floret

Holiday Biscotti With Cranberries and Pistachios

Preheat oven to 325°F Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel vanilla and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet spacing 3 inches apart. Bake logs until almost firm to touch but still pale about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion cut logs crosswise into generous 1/2-inch-thick slices. Place slices 1 cut side down on remaining 2 prepared sheets. Bake until firm and pale golden about 9 minutes per side. Transfer cookies to racks and cool. Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).

all-purpose flour baking powder salt unsalted butter sugar eggs lemon peel vanilla extract anise seed dried sweetened cranberries unsalted shelled pistachio imported white chocolate

Macaroni and Sauteed Greens With Roasted Vegetable Cashew Puree

Put less than an inch of water in a casserole dish add a dash of olive oil and salt and roast the veggies in that. Slice the butternut squash in half and scrape out the seeds. (These are really good sautéed in coconut oil and seasoned with Spike but no pressure.) Put squash in the water open face down. Poke holes in the eggplant with a fork and lay it on its side in the water. Lay the garlic bulb on its side in the water. I don’t like to preheat the oven because it just wastes energy but you can if you want. Just roast everything at 375º til tender when forked. While veggies are roasting start on the greens. Sauté the diced onion and pepper in olive oil. When they’re tender add the miso veggie broth white wine and greens. Cook til greens are wilted & tender and the water has cooked down. Start the macaroni cook as directed. When veggies are roasted let them cool & remove them from their skins (this is a good job to delegate if you have others around) and purée in food processor. Add drained cashews and ½ cup fresh water purée some more. Season with nutmeg salt & pepper. Add more water if it’s too thick for you. Serve macaroni on a bed of greens. Top with puree. I sprinkled it all with my homemade vegan parm (half raw almond slices & half nutritional yeast processed with a dash of garlic powder).

eggplant bulb of garlic kale raw cashews onion macaroni nutmeg vegetable broth white wine white miso olive oil

Cauliflower With Chives and Lemon

Place cauliflower in a medium saucepan and add water to cover. Bring to a boil and cook 5 minutes or until crisp-tender. Transfer florets to a bowl; add chives and remaining ingredients.

cauliflower florets fresh chives light butter fresh lemon juice salt fresh ground black pepper

Pumpkin Spice Cake

Combine cake mix eggs pumpkin water oil pudding and cinnamon. Beat at medium speed for 5 minutes. Grease and flour 9X12 pan. Pour batter in pan and bake at 350 for 30 to 40 minutes. When cool frost with your favorite cream cheese icing and sprinkle with nuts.

eggs pumpkin water pudding cinnamon

"baconsalt" Quiche

Mix the eggs and cottage cheese in a bowl with one of the onions and add a heaped teaspoon of baconsalt. Lightly oil an 8 to10inch flan dish (no pastry!) and pour the mixture inches Top with sliced onion sliced tomato and chilies or peppers. Bake at 200°C until firm to the touch (30 to 40 minutes) Serve on its own for a snack or with a mixed salad for lunch.

cottage cheese eggs onions tomatoes

Cocktail Crisps

Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake in a 350 F oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest.

butter cheddar cheese flour cayenne pepper

Orange Rosemary Popcorn

Microwave the butter rosemary orange zest salt and pepper uncovered in a small microwave-safe bowl on high power until the butter is melted. Place the hot popped corn in a serving bowl and pour the butter mixture over it. Toss to blend and serve hot.

unsalted butter rosemary orange zest ground pepper salt

Pink Grapefruit Marmalade

In a large pot place the two grapefruit in just enough water to make them float freely. Bring to a boil and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom). Drain the grapefruit discard water and let fruit cool (or else you'll burn your hands!). Slice the grapefruit as finely as possible and chop a bit. This is tedious but not difficult. It doesn't have to be uniform. Chuck the grapefruit sugars and lemon juice back into the pot and dissolve the sugars on low heat. Bring to a boil and let bubble until you reach the jell point about 15 minutes give-or-take. If you like a smoother consistency blitz in a blender for a bit until you like what you see. Ladle into clean sterilized jars and process in a hot water bath for ten minutes.

grapefruits sugar brown sugar bottled lemon juice

Hawaiian Grilled Chicken & Pineapple Cooked My Way

In baggie mix marinade - add chicken pieces to baggie and rotate until all the pieces of chicken are coated. I put the chicken in the refrigerator while I cooked up some rice You can marinate for up to 2 hours. Preheat grill pan - until screaming hot - spraying with cooking spray before adding chicken chunks from the marinate and placing the pineapple chunks around the chicken until all have been added to the grill. When chicken releases from grill no cheating turn and grill the chicken and the pineapple on the other side. Take the marinade left in the baggie and add it to a small saucepan and heat until boiling. Mix cornstarch and water together in a small bowl. When marinade is boiling slowly add the cornstarch mixture and return to a boil and stir until thickened. Take the chicken and the pineapple from the grill and add to the thickened sauce and stir well until all is well coated. To serve place rice on platter and top with the chicken and pineapple. NOTE: I thought that adding some green bell pepper and some onions to this would make it even better -- maybe next time !

boneless skinless chicken breast halves pineapple chunk soy sauce brown sugar rice vinegar ground ginger garlic powder cornstarch cold water

Chevre and Sun-Dried Tomato Chicken

Preheat oven to 375F (190C). Drain tomatoes saving 1 tablespoon (15 mL) oil. Finely chop tomatoes and stir into goat cheese. Using your fingers tuck a rounded tablespoon between skin and meat of each breast and push to centre of breast. Then using your palm gently press down on chicken skin until cheese is evenly distributed under skin. Rub a little more of cheese mixture on skin for a great-tasting chicken skin. Place breasts skin-side up in a single layer on an ungreased 9x13-inch (3-L) baking dish. Drizzle with 1 tablespoon (15 mL) oil from tomatoes and use your fingers to spread evenly over skin. Roast in centre of 375F (190C) oven basting occasionally with pan juices until skin is richly golden and chicken feels springy from 50 to 60 minutes. Skim fat from pan juices and discard. Drizzle pan juices over chicken.

sun-dried tomato packed in oil cream cheese chicken breasts

Mika's Asian Ramen

In a large skillet brown beef and add garlic ginger carrots and onion until vegetables are tender crisp. Add water and remaining ingredients including ONLY ONE SEASONING packet from the Ramen noodles. Cook for a few more minutes until heated through and serve.

lean ground beef garlic clove ginger carrot onion water napa cabbage bean sprouts water chestnuts Chinese five spice powder soy sauce

Ginger - Citrus Chicken

Separate skin from chicken leaving it attached at the ends. Season with half the salt and pepper and all of the cumin coriander and paprika. Place in a casserole dish so they are snug with each other. Chop the green onion in 1\" pieces sprinkle half around the chicken and put the other half under the skin of the chicken. Zest and juice the orange and the lime. Add the grated ginger minced garlic honey wine and the rest of the salt and pepper. Pour citrus sauce over around and under the skin of the chicken making sure to not wash off the dry seasoning from the chicken. Bake at 375°F for about 45 minutes or until chicken juices run clear.

cumin sweet paprika green onions navel orange lime fresh ginger garlic cloves honey sherry wine coarse salt pepper

Family Style Tuna Salad

inse and drain albacore tuna in colander. Refrigerate for 30 min while the tuna drains. Mix flaked tuna with chopped eggs celery pickle onion and parsley. Season with garlic salt red and black pepper hot pepper sauce and mix together. Stir in mayo and mustard to moisten and bind. Chill.

albacore tuna eggs celery onions dill pickles parsley black pepper mayonnaise creole mustard

Apple Pie '63

Heat oven to 375°F In small saucepan combine caramels and half-and-half; cook over low heat stirring occasionally until caramels are melted. Keep warm. Lightly spoon flour into measuring cup; level off. In large bowl combine 2 1/2 cups flour 1/4 cup sugar and salt. With pastry blender or fork cut in margarine until mixture resembles coarse crumbs. Add oil water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15x10x1-inch baking pan. In large bowl combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples. In small bowl combine all topping ingredients except nuts; beat until smooth. Spoon over apples spreading slightly. Sprinkle with nuts. Bake at 375°F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.

half-and-half flour sugar salt margarine butter water egg apples sugar flour lemon peel lemon juice cream cheese sugar egg

Layered Enchilada Casserole

Preheat oven to 350 deg. Spray a 13x9 inch baking dish with cooking oil spray. Saute beef and onion in heavy large skillet over high heat until brown about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeno and Saute 5 minutes. Season mixture with salt and pepper to taste. Overlap 6 tortillas on bottom of prepared dish covering completely. Spoon beef mixture then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges about 1 hour.

lean ground beef onion chili powder jalapeno chile corn tortillas chili beans Mexican-style tomatoes

Sesame seed and honey sticks from Mali (Meni-meniyong)

Heat the sesame seeds in a shallow pan without any oil until they begin to jump about and turn golden. Shake the pan so that they do not stick or burn. Allow to cool. Using a heavy pan heat the margarine and then add the honey. Stir continuously until the mixture begins to caramelise. Pour the sesame seeds into the warm mixture and stir thoroughly. Transfer the mixture into a flat tin. As the mixture cools shape it into sticks either by cutting or rolling and then coating it with more sesame seeds if required.

sesame seeds margarine honey sugar

Occupy Bacon

Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick spray (or use a silicone muffin pan). Heat a skillet over medium-high heat. Arrange the bacon in the skillet in a single layer and cooked until its fat is mostly rendered but it’s still pliable about 5 minutes. Put about 1 ounce of hash browns in the bottom of each muffin cup and gently press with the back of a spoon. Keep any remaining hash browns warm and serve on the side. (If using bread cut two 2-inch circles out of each slice of bread. Place a bread circle in the bottom of each muffin cup.). Wrap a slice of bacon around the edge of each muffin cup. One by one crack the eggs into center of bacon and season with salt and pepper. Bake until the egg white is set 10-12 minutes (longer if you like your yolks firm). Using a thin knife or offset spatula remove the bacon-egg cups from the pan. Sprinkle with cheese if desired. Serve.

bacon hash browns eggs cheese