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Summer Sweet Tea

Bring water to a boil. Turn off heat and add tea bags. Steep according to taste. Remove tea bags (do not squeeze as it makes tea bitter) and add sugar. Stir to dissolve. Add cold water to make 2 quarts.

water sugar

Beer Batter Seafood

Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350ºF. Lightly coat fish with the 3 to 4 tablespoons Bisquick mix (or cornstarch). Mix remaining ingredients with hand beater until smooth. (If batter is too thick stir in additional beer 1 tablespoon at a time until desired consistency.) Dip fish into batter letting excess drip into bowl. Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot.

large shrimp Bisquick baking mix Bisquick baking mix beer egg salt black pepper cayenne

Gluten Free Matzah

Preheat oven to 500. Combine dry ingredients. Place into stand mixer or food processor. Add oil and combine. Slowly add water while mixing/pulsing until moist well combined dough ball is formed. You may not need all the water. Divide dough into 4 equal parts. Press each ball of dough into ungreased baking sheet until very thin. Pierce flattened dough with fork. Bake until edges are golden brown. Approximately 10 - 12 minutes.

tapioca flour xanthan gum salt water

Chocolate and Coconut Orzo Pudding

In a large heavy saucepan scald the milk. Milk boils over easily so be careful. Gradually stir in the orzo and cool stirring frequently and adjusting the heat to prevent the milk from boiling over until mixture is thickened and orzo is tender to the bite about 20 to 25 minutes. Stir in the sugar until it is dissolved. Add the chocolate and the coconut; stir off the heat until the chocolate is melted. Add the vanilla nad salt. Let cool at room temperature. Serve spooned into dessert bowls with cold heavy cream drizzled over the top.

milk orzo pasta light brown sugar flaked coconut vanilla extract salt heavy cream

Saucisson Soul

1. Cut the Kielbassi into 1 inch slices. 2. Put in a heavy skillet large enough to hold all the pieces in 1 layer and add wine to cover. 3. Boil rapidly until wine has almost evaporated and looks almost syrupy a scant teaspoon of sugar makes a nice glaze. Add mustard to taste. 4. Toss with parsley and serve hot or at room temperature with toothpicks.

kielbasa smoked sausage cooking wine sugar Dijon mustard mustard parsley

Cheese Log

Stir all ingredients together (except walnuts) and make sure there are no cream cheese lumps. For a cheese log and roll in chopped walnuts.

cream cheese sharp cheddar cheese Miracle Whip chives Worcestershire sauce walnuts

Diabetic Christmas Pudding

Mix together the carrot prunes apricots raisin mixture and grated orange and lemon zest. In a separate bowl beat together the sugar and butter until light and fluffy gradually beat in the eggs; stir in all the remaining ingredients including the fruit cover and refrigerate overnight. Spoon into a 900g/2lb pudding basin cover with a pleated piece of greaseproof paper and secure with string. Steam for 3 hours ensuring that the pan does not boil dry. Serve hot.

carrot prunes orange zest lemon zest dark brown sugar butter eggs whole wheat flour ground cinnamon ground cloves ground nutmeg ground ginger black treacle

Chicken and Bell Pepper Stir Fry

In a small bowl mix together the soy sauce oyster sauce sherry and black pepper; set aside. Heat the peanut oil in a wok/large skillet over high heat (do not let smoke). Add garlic and onion to the hot oil and stir-fry for about 2 minutes. Add the chicken strips pepper strips and cashews; stir fry for an additional 4 minutes. Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness. Serve over hot cooked rice or noodles.

soy sauce oyster sauce dry sherry black pepper onion garlic cloves chicken breast red bell pepper orange bell pepper green bell pepper cashews cooked rice

Buttermilk Pancake Mix

In a large bowl mix together flour buttermilk powder milk powder baking powder and salt. Cut in shortening until mixture resembles coarse crumbs (I use my potato masher to do this). Store in airtight container at room temperature. **To use** Combine 2 cups mix with one egg and enough water to make the batter the consistency you like. (I like thin pancakes so I use about 1 1/2 cups of water to make a fairly runny batter). Cook on a griddle heated to 325 degrees Farenheit until golden brown on each side.

all-purpose flour dry buttermilk baking powder salt shortening egg water

Whole-Grain Penne With Walnuts, Caramelized Onions, and Ricotta

In a large frying pan over high heat cook onions in 3 tablespoons olive oil with sugar and 2 teaspoons salt stirring and turning often until onions begin to release their juices and turn golden 10 to 13 minutes. Reduce heat to medium and cook stirring occasionally until onions turn a caramel color and become quite sweet 35 to 40 minutes more. If onions begin to stick to the pan or char during cooking reduce heat. Meanwhile in a small frying pan (not nonstick) over medium-low heat toast walnuts or cashews stirring frequently until fragrant and golden about 10 minutes. Remove from heat and cool slightly. Pour nuts into a zip-lock plastic bag and lightly crush with a rolling pin. Set aside. When onions are nearly done cook pasta in boiling salted water until tender to the bite 9 to 12 minutes or according to package instructions. Drain pasta reserving about 1/2 cup cooking water. Toss caramelized onions with pasta walnuts ricotta salata parsley reserved cooking water lemon juice pepper and remaining 2 tablespoons olive oil. Season to taste with salt & crushed red pepper flakes if using Serve hot.

onions olive oil sugar salt walnut halves cashews ricotta salata feta cheese flat leaf parsley fresh lemon juice fresh ground black pepper crushed red pepper flakes

Good Old Fashioned Chicken Soup

Place chicken in a large soup pot. Add cold water and bring close to boiling point. Skim froth from top before soup actually boils. Add remaining ingredients. Cover and simmer for 1 1/2 hours or until chicken is tender. Remove from heat. Remove chicken and allow soup to cool. When cool refrigerate and remove fat.

chicken cold water onions carrots parsnip zucchini white pepper salt

Malibu Mixer

ix all together in a pretty glass and sit back dreaming of tropical sunsets :D.

alibu rum

Zucchini Casserole

Grease casserole dish. Cook zucchini onion and carrots in small amount of salted water until they change color. About 5-10 minutes. Drain and reserve the liquid. Fry hamburger until done. Add salt and pepper to meat. Prepare croutons according to directions on package using the 1/2 cup melted butter and 1-1/2 cups zucchini liquid. Mix soup and sour cream and fold into zucchini and carrots. Spread half of meat in dish then half of the croutons and put vegetables over the croutons. Top with meat and rest of croutons. Bake 45 minutes at 325.

zucchini onion hamburger salt pepper carrot seasoned croutons butter sour cream

Oatmeal Breakfast Muffins

Combine dry ingredients. Stir in combined remaining ingredients stirring until just blended. Pour into greased muffin tins and bake at 400 for 15-20 minutes.

flour whole wheat flour quick-cooking oatmeal ground cinnamon ground nutmeg baking powder salt

Indonesian Satay

In a bowl mix soy sauce tomato sauce peanut oil garlic black pepper and cumin. Place chicken into the mixture and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes but not overnight. This will make the meat too dark. Preheat the grill for high heat. Heat oil in a saucepan over medium heat and saute onion and garlic until lightly browned. Mix in water peanut butter soy sauce and sugar. Cook and stir until well blended. Remove from heat mix in lemon juice and set aside. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill skewers about 5 minutes per side until chicken juices run clear. Serve with the peanut sauce.

soy sauce tomato sauce garlic cloves ground black pepper ground cumin boneless chicken breast halves onion garlic cloves water chunky peanut butter soy sauce sugar lemon juice

Burkinabe Spiced Lamb Balls

Add the salt and the peanut oil to a large frying pan. Heat the oil and add the onions cinnamon ginger garlic powder chilli flakes coriander and cooked lamb. Saute until the onions have softened stirring occasionally. Allow the mixture to cool. Pass the ground lamb mixture once through a meat grinder/food processor. To the resulting conglomeration stir in the eggs and then form into 1 inch balls before dipping in the breadcrumbs. Chill for an hour in the fridge before cooking. Deep fry in batches at 355F for about 4 minutes until browned. Spear the balls with toothpicks and place in a bowl. Serve with a Piri-Piri dipping sauce.

yellow onions cinnamon powdered ginger garlic powder ground coriander salt cooked lamb eggs

Blitz Bubble Ring

Flatten each biscuit to approximately 3\". Cut each package of cream cheese into 20 squares. Place 1 square of cream cheese into the center of each flattened biscuit. Combine sugar and cinnamon and carefully spoon 1 tsp of cinnamon/sugar mix over each square of cream cheese. Pinch and seal each biscuit. Brush heavy duty Bundt Pan with melted butter (heavy duty pan is important). Sprinkle a tablespoons of cinnamon/sugar mixture around bottom of Bundt Pan. Sprinkle a small handful of chopped pecans around pan. Add layer of biscuits seam side down into pan (keeps biscuits from popping open during baking). Brush first layer of biscuits with melted butter sprinkle with more cinnamon/sugar mix and add a few more chopped pecans into pan over biscuits. Continue adding biscuits 1 layer at a time - remembering to brush each layer with melted butter sprinkle with cinnamon/sugar mix and add a few more chopped pecans. Bake at 365 for approximately 30 minutes (watch closely near the end of baking time and adjust if necessary). When done baking turn out IMMEDIATLY onto serving platter - if allowed to cool it will stick to the pan.

cream cheese sugar ground cinnamon butter pecans

Taco Eggs

FOR EGGS: Beat eggs milk and salt just until blended. Pour into greased 13x9x2\" baking pan. Bake in Preheated 325 degree oven for 20 minutes or until set. Sprinkle with cheese; bake 5 minutes more or until cheese melts. Let stand for 5 minutes. Cut into squares; spoon salsa on top. Serve with condiments. FOR SALSA: In small saucepan bring all ingredients to boil; reduce heat; stirring occasionally simmer uncovered 30 minutes or until thickened. Serve warm or at room temperature. Can be prepared a day or two ahead and refrigerated.

eggs milk salt sharp cheddar cheese avocado tomatoes onion lettuce alfalfa sprout pitted ripe olives sour cream whole tomatoes onion garlic chili powder cumin

Barbecued Pork Kebabs

Whisk the sugar soy sauce onion garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible. Soak 10 -20 wooden skewers for 30 minutes I prefer to double skewer to prevent rolling Preheat an outdoor grill for high heat and lightly oil the grate. Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center 3 to 5 minutes per side. Keep a close eye if they start to char too quickly finish over indirect heat.

white sugar soy sauce onion garlic cloves ground black pepper boneless pork loin

Gerry's Chili

Brown hamburger & onions. Drain. Add tomatoes tomato sauce beans and dry ingredients. Mix together. Make sure all the dry ingredients are blended together before adding to the liquid. Simmer for at least one hour. Remove bay leaf. Much better the next day. Freezes very well. 1 (15 ounce) can tomato sauce plus 1/2 teaspoon Italian seasoning can be substituted for the Italian tomato sauce.

ground beef onion brown sugar celery seed chili powder ground cumin black pepper salt red chili pepper cornstarch bay leaf tomato sauce diced tomatoes red kidney beans

Potato Corn Chowder (Crock Pot)

Place everything in a 6 quart crock pot and mix together. Cover and cook on low for 8-10 hours (you can't really cook this too long!).

fresh corn onion potatoes red bell pepper fresh green beans carrot celery chili pepper vegetable broth water dried rosemary dried thyme fresh ground black pepper dried basil cayenne pepper

Kheer

Pour the milk in a boiling pan and bring to a boil then drain the rice and put it in the milk whisking it thorough out so that the rice does not stick together . Cook on medium heat for about 45 minute. Add sugar & cardamom powder to the mixture and put it in refrigerator for 4-5 hrs . Serve chilled & sprinkle dry fruits before serving. If the mixture becomes very thick then add little milk.

milk basmati rice sugar cardamom powder

Baked Bananas With Strawberry Flambe

Preheat oven to 350 degrees. Peel bananas and arrange them whole side by side in a buttered baking dish. Spread the butter on top of the bananas. Rinse and hull the strawberries. Arrange them in rows in the spaces between the bananas. Sprinkle brown sugar over the berries and bananas. Bake for 25 minutes or until the bananas are cooked through. Don't overbake. To serve warm the Grand Marnier and pour it over the bananas and berries. Light immediately. For the most impressive effect do this at the table with the lights dim so the flame will show. Serve as soon as the fire goes out.

bananas butter strawberries brown sugar Grand Marnier

Salmon Mollee

Mix the turmeric and salt in a bowl and roll the fish in the mixture. Leave to sit while you make the sauce. If using cardamom pods or whole cloves crush to a fine dust. Melt the butter or oil in a frying pan and add onion garlic ginger and spices (except cinnamon stick if using) cooking gently for 2-3 minutes until onion starts to soften. Add the coconut milk and cinnamon stick simmering gently until thick (8-10 minutes). Taste and adjust with lemon juice. You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit. Add the fish to the sauce gently stirring it to loosen the turmeric and cover the fish. Cook for 10 minutes over a medium heat or until the salmon is just cooked. Garnish with coriander and serve over rice or if you prefer very thin cooked Asian noodles.

salmon fillets salt turmeric onion red chile fresh ginger garlic cloves ground cardamom cardamom pods ground cloves garam masala ground cinnamon cinnamon sticks butter olive oil coconut milk lemon juice fresh coriander leaves cooked rice

Shrimp Bisque

Heat olive oil in a saucepan. Add red pepper and onion; saute on low heat until soft 15 to 20 minute stirring occasionally. Add shrimp half-and-half tomato sauce hot sauce salt and pepper. Bring to a boil reduce heat and simmer 5 minutes. Add butter. Put half of hot mixture in a blender and carefully process at high speed about 10 to 15 seconds or until no large pieces remain. Transfer bisque into soup bowls and repeat with remaining. (I would just use a stick blender). Sprinkle with Parmesan cheese. Optional garnish - fresh herbs and additional shrimp.

extra virgin olive oil red bell pepper yellow onion raw shrimp no-salt-added tomato sauce butter fresh parmesan cheese

Spicy One-Pot-Meal Turkey Chili

Heat stock pot. Add canola oil and saute the onion and sweet potato until onions are soft. Add garlic and saute for another minute or two being careful not to burn it. Add turkey chili powder ground red pepper ground black pepper smoked paprika cumin and salt. Cook until turkey is cooked through stirring occasionally. Dump in entire contents of canned goods. I like to rinse the cans with a little water and add that water to the pot. Add oregano. Simmer over medium heat. Add corn and continue to simmer soup until sweet potato is fully cooked. Serve and enjoy! * Excellent served with any of the following: low-fat shredded cheddar cheese low-fat sour cream tortilla chips (baked for less calories) and my favorite fresh cilantro.

ground turkey sweet potato cooking onions garlic cloves tomato paste diced tomatoes with green chilies dark red kidney beans frozen corn green chilies oregano chili powder ground black pepper cumin canola oil salt

Wild Mushroom Terrine

Cut the mushrooms and the pickled onions into thn slices remove stems from spinach. blanch spinach and squeeze all excess waater out of it. Sauté the mushrooms in a pan with grape seed oil crushed garlic springs og rosmary and thyme. allow liquid to drip off the onion slices. Moisten terrine mold and line with plastic wrap. Arrange mushroom slices and onion along with pieces of spinach in alternative layers sprinkling each layer with salt and pepper. dissolve gelatine into two cups of hot mushroo stock. pour the liquid into the mold covering the layers completely. Fold plastic wrap over the aspic and put it under pressure. Place aside in a cool place to firm up. For serving remove the aspic from the mold but keep in plastic wrap as it is easier to cut that way. The slices should be about quater of an inch in thickness. Remove plastic wrap before serving on top of a bed of baby leek salad tossed with sherry vinaigrette and seasoned with Fleur de sel.

red onion spinach gelatin garlic clove fresh thyme salt pepper

Honey Whole Wheat Bread

Grease well 2 large or 3 medium loaf pans. Grease large bowl. Mix 3 cups whole wheat flour dry milk salt and yeast in a large bowl. Heat water honey and shortening over low heat until warm and shortening melts. Pour the liquid (make sure it is not hot) into the flour mixture. Blend with electric mixer on low speed 1 minute then 2 minutes on medium. Stir in remaining 1 cup whole wheat flour and wheat germ. Stir in 3 1/2 to 4 cups of white flour (this becomes more and more difficult). Use rest of flour to knead it. Knead on the floured surface about 5 minutes. Place dough in bowl covered with dish towel until light and doubled in size (about 45-60 minutes). Punch dough down and divide into half (or 3 pieces). Proof (let it rest on board) 10 minutes. Shape into 2 (or3) loaves and put into pans. Cover loaves and let rise again about 30-45 minutes). Bake at 375 degrees for 45-50 minutes until loaf sounds hollow when tapped. Remove from pan cool on rack slice.

whole wheat flour wheat germ salt water honey shortening

Cream Puffs

Puffs: Heat water and butter to a rolling boil. Stir in flour; stir over low heat for about 1 minute until it forms a ball. Remove from stove. Beat in all eggs at once by hand and beat until smooth. Drop by scant 1/4 cup 3 inches apart on ungreased cookie sheet. Bake at 400 for 35 minutes until puffed and brown. Remove from oven. Cut in half and peel out inside (uncooked dough) and make room for filling. Filling: Beat the milk cream cheese and vanilla for 1 minute. Icing: Melt chocolate and butter in pot on stove. Remove from heat. Stir in confectioners sugar and hot water. Beat until smooth. Add more water if needed.

water butter flour eggs milk cream cheese instant vanilla pudding chocolate butter confectioners' sugar hot water

Pesto Potato Tagliatelle

Preheat oven to 375°F. Bring a large pot of salted water to the boil. Make a bed of kosher salt on a baking sheet. Prick poatoes with fork and place on salt. Bake one hour until fork tender. Cool to handle and scoop out flesh with a spoon. Break into pieces. Discard skin. Cook noodles until al dente according to package directions. Drain and toss with pesto. Mix in potatoes and cheese. Drizzle with remaining olive oil and season with salt and pepper.

kosher salt baking potatoes pesto sauce pesto sauce parmesan cheese extra virgin olive oil tagliatelle pasta noodles salt fresh black pepper

Clams in Roasted Vegetable Broth

In a large pot place vegetable stock beer garlic basil leaves oregano Old Bay Seasoning and lemon. let simmer for 15 minutes and add clams. Cover and let steam until clams just begin to open. Scoop out clams and broth serve with garlic bread or crusty french bread to sop up juices. A little fresh grated parm. cheese is excellent sprinkled on top of clams and broth.

littleneck clams dark beer lemon fresh basil leaves fresh oregano

Carrie's Potato Casserole

Mix above ingredients together and put into a greased 9x13 pan and refrigerate overnight. Mix together 2 cups crushed potato chips with ¼ cup of melted butter. Spread over potato mixture and bake at 350 degrees for at least an hour.

frozen shredded hash browns sour cream sharp cheddar cheese butter green onion

Never Fail Blender Hollandaise Sauce

Heat butter to a full boil being careful not to brown. Combine all other ingredients in blender. With blender on high slowly pour the butter into the egg mixture in a thin stream until all is added.(through the removable hole on the lid so you don't splash hot butter all over your self :). Keeps well in the fridge several days. * I have made this with margarine instead of butter works just fine.

butter salt sugar Tabasco sauce dry mustard lemon juice

Dried Onion Flakes & Salt

ONION FLAKES. mince onions. boil for 2 to 3 minutes. cool in cold water. dry on paper towel. place on oven tray and dry in a slow oven until dry. Store in airtight containers once completely dry and cold. Add to soups and stews while dry but for salads rehydrate by soaking in boiling water for a few minutes. Once dry they can be crushed as finely as desired. ONION SALT. measure out 4 TB dried onion and 2 tb unrefined coarse salt. if the onion has any moisture in it at all some of the mixture will have to be scraped from the sides of the blender with a rubber spatula. store in a small jar tightly sealed.

oarse salt

Green Bean Casserole

1. Boil green beans in broth until tender but still crisp. 2. in a small sauce pan melt butter with olive oil and add flour wisk into a paste. 3. add half the milk to the paste a little at a time this is your sauce base. 4. add dried mushrooms and garlic and half the salt and pepper. 5. add cheese to sauce and slowly wisk in the rest of the milk. 6 drain green beans and save broth for another use. 7. taste sauce and add more salt and pepper to taste. 8 pour green beans into casserole dish pour sauce over and mix well. 9 top with crushed crackers and a little drizzle of olive oil. 10. bake at 350 for about 30 min until golden and bubbling.

fresh green beans dried mushrooms soymilk milk flour butter olive oil garlic chicken broth cheddar cheese black pepper seasoning salt

Toasted Butter Pecans

Put pecans in a 1½-quart microwave-safe casserole. Sprinkle with seasoned salt and arrange the four pieces of butter evenly. Microwave on HIGH for 5-6 minutes or until pecans are crunchy. Stir to distribute seasoned salt and butter. Serve warm or cold.

pecan halves seasoning salt butter

The Oxford Bishop: 19th Century Spiced Mulled Port Wine

Pre-heat oven to 200C/400F/gas mark 6. Cut the orange in half and stud the 2 halves with the cloves. Place the two halves on a lined baking tray cut-side up and bake for 15 - 20 minutes. Take out of the oven & set to one side. Meanwhile pour the water into a large pan and add the sugar cinnamon mace allspice & ginger. Place over a high heat and stirring all the time bring to the boil and let it boil until it has reduced by about half. Take off the heat & set to one side. When you are ready to serve the Oxford Bishop empty the bottle of port into the pan with the spiced sugar water and add the two halves of baked oranges. Add the orange juice and gently heat up and simmer - be careful NOT to boil it! Serve from a warmed Punch Bowl with the orange halves floating in it - this should serve about 6 people.

orange whole cloves brown sugar ground cinnamon ground mace ground nutmeg allspice ground ginger water orange juice of

Granny's Festive Pudding

Mix together all dry ingredients in a big mixing bowl. Beat eggs together in a separate bowl. Add rum or other liquid to eggs. Beat together. Pour this liquid onto the dry ingredients in the large bowl. Mix well together with a large spoon. Grease the insides of the 3 bowls- 3'2 pound bowls'. Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls. Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased pleated lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls). Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours. Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away. If it is to be reheated the pudding can be steamed for a couple of hours. Traditionally served HOT by itself with cream or sweet white sauce (with or without the addition of brandy rum etc).

sugar eggs eggs salt

Apple & Oat Crumb Bars

Preheat oven to 375°. Grease a 13x9-inch baking pan. Combine all ingredients EXCEPT applesauce and nuts; mix until crumbly. Reserve 1 cup mixture. Press remaining mixture onto bottom of pan. Bake 15 minutes; let cool. Spread applesauce over partially baked crust; sprinkle with nuts. Top with reserved 1 cup oat mixture. Bake 13-15 minutes or until golden brown. Let cool in the pan on a wire rack then cut into bars/squares.

oats all-purpose flour margarine brown sugar cinnamon salt baking soda ground nutmeg applesauce

Easy Homemade Snack Mix

You could also try adding other things when the mix is done. I like to add about a cup of raisins which I think really improves the flavor. Also M&M's would be good maybe marshmallows-- the possibilities are endless! Add what you like! Heat oven to 275°F. Mix cereals pretzels and peanuts in a large ungreased rectangular pan. Stir together butter Worcestershire sauce paprika garlic salt and salt. Pour over cereal mixture stirring until evenly coated. Bake thirty minutes stirring occasionally. Cool and then add raisins if using. Store in an airtight container up to 1 week.

peanuts butter Worcestershire sauce paprika salt

Special Fried Rice

Pre-cook rice using absorption method stated on the rice packet. The reason for this is so you don't loose all of the flavour in the rice when you add too much water. Heat wok and add a little oil. Whisk eggs and cooke in wok like an omelette. Flip over then when cooked remove and slice thinly into two inch strips. Clean wok with paper towel. Add onion prawns chicken and sausage and stir fry until onion is soft but not burnt. Add rice egg stips soy sauce fish oil and salt and pepper and stir in well. Stir fry for about a minute or two and serve.

long grain rice eggs bean sprouts sausage sausage onion soy sauce

Cavatelli With Pancetta & Cauliflower

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the pancetta and cook stirring occasionally until the pancetta has rendered some of its fat and is lightly browned but still soft in the center about 4 minutes. Don’t overcook the pancetta. Stir the cavatelli into the boiling water. Return to a boil stirring frequently. Cook the pasta semi-covered stirring occasionally until done about 10 minutes. Stir the onions into the skillet and cook until barely wilted about 2 minutes. Stir in the cauliflower and cook stirring occasionally until the cauliflower is wilted and begins to brown about 4 minutes. Season lightly with salt and a little crushed red pepper. Pour the chicken stock into the skillet bring to a boil and lower the heat so the sauce is at a lively simmer. Cook until the vegetables are tender and the liquid is reduced by about one-half about 5 minutes. If the skillet is large enough to accommodate the sauce and pasta fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not drain the pasta return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil tossing and stirring to coat the pasta. Check the seasoning adding salt if necessary. Stir the bread crumbs parsley and remaining 2 tablespoons olive oil in the pot. Cook stirring and tossing the pasta until the sauce is lightly thickened. Serve at once & enjoy!

salt pancetta cavatappi pasta pasta shells onions cauliflower hot red pepper flakes reduced-sodium chicken broth fresh Italian parsley

Grilled Baby Potato Kabobs

Place potatoes in salted water to cover in large sauce pot. Boil until potatoes are tender about 10 to 12 minutes. Drain and transfer potatoes to large bowl. Toss with oil garlic thyme and pepper. Preheat grill. Thread potatoes evenly on 6 metal skewers. Grill for about 9 minutes turning every 3 minutes and brushing with oil mixture until evenly browned.

tiny new potatoes salt olive oil garlic dried thyme black pepper

Juicy Hamburgers With Garlic Panade

Mash bread and milk in a large bowl with fork until homogeneous (about 1/4 cup). Sprinkle in garlic steak spice salt and pepper. Using hands gently break up meat over bread mixture and toss lightly to distribute. Using fork lightly mix together until mixture forms cohesive mass. Divide meat into 4 portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4\" thick patty that measures about 4-1/2\" in diameter. Press centre of patty down with fingertips until about 1/2\" thick creating slight epression in each patty. Repeat with remaining portions of meat. Preheat grill. Cook burgers until done. Add cheese 2 minutes before serving. Tose buns on cooler side of grill if desired.

garlic salt pepper lean ground beef Kraft processed cheese slices

Slow Roasted Bell Peppers

Cut the peppers in half lengthways. Remove seeds. Place in a baking pan. Put a clove of garlic and a shallot into each shell. Bake uncovered at 150'C for approx 1 & 1/2 hours or until very tender and aromatic. Serve either hot or at room temperature.

bell peppers garlic cloves shallots

Texas Vegetable Soup

Heat all ingredients to boiling in a 2- quart saucepan reduce heat. Cover and simmer 10 minutes stirring occasionally.

whole tomatoes salsa whole kernel corn chili beans

Okra Stew (Arabic Recipe)

Wash okra and trim off stems and dry. Sprinkle okra with oil and place under broiler until lightly browned or fry in vegetable oil until lightly browned (do not use same oil for browning meat). Sauté chopped onions diced garlic lamb meat salt and spices in olive oil(stirring occasionally) until meat is lightly browned. Add water and stir bring to boil and then cover and cook on low heat until meat is tender. Add browned okra chopped tomatoes or (28 oz can diced tomatoes) and ½ cup fresh cilantro or 1 teaspoon coriander (optional). Mix well cover and simmer until okra is tender. This meal is excellent when served hot with rice. See my recipe for rice.

fresh okra frozen okra lamb chopped tomatoes diced tomatoes onion garlic cloves olive oil water salt black pepper allspice fresh cilantro

Chicken With Broccoli and Garlic Sauce (5 Points)

Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme salt and pepper. Add garlic to skillet and cook stirring 1 minute. Add chicken to skillet and cook until browned on all sides stirring frequently about 3 minutes. Add broccoli to skillet cover and cook 2 minutes. Add 1 cup of broth cover and simmer until chicken is cooked through about 5 minutes. In a cup dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens stirring constantly about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

olive oil boneless skinless chicken breast dried thyme table salt black pepper garlic cloves broccoli florets reduced-sodium chicken broth cornstarch cooked brown rice

Mint Filled DelightFulls™ Chocolate Chip Cookies

PREHEAT oven to 375°F. COMBINE flour baking soda and salt in small bowl. Beat butter granulated sugar brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Preheat oven to 350°F Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. FOR HIGH ALTITUDE BAKING (3 500 to 6 000 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. *If omitting nuts add 1 to 2 tablespoons of all-purpose flour.

all-purpose flour baking soda salt butter granulated sugar brown sugar vanilla extract eggs

Mushroom Pate with Walnut Toast

Clean mushrooms with a damp paper towel. Do not put them anywhere near water. Trim stalks if necessary. Slice thinly. Heat half of the butter in a heavy duty saucepan. Once foaming add half of the onion and garlic. Saute until onions are slightly golden. Add half mushrooms brandy and rosemary. Cook over medium heat until most of the brandy has evaporated and the mushrooms have a nice brown colour. Remove and set aside. Repeat with remaining butter onions garlic mushrooms brandy and rosemary. Place mushroom mixture nutmeg and seasoning in a food processor. Blitz until it becomes a smooth paste. Spoon into dishes or jars. Chill quite well before use. For the Walnut Toast: Preheat oven to 180C Remove crust from bread. Roll out bread with rolling pin until thin. Slice each piece into 3 sections. Brush each piece with butter on both sides. Place in a single layer on a baking tray lined with foil. Sprinkle with the walnuts and salt. Bake for 15 minutes or until golden and crisp.

mushrooms unsalted butter yellow onion garlic rosemary brandy nutmeg butter walnuts sea salt

Plum Pudding Cheesecake

Place the fruit stout and treacle in a bowl stir and refrigerate covered overnight. Drain. Combine the biscuit crumbs cinnamon and butter and press into the base of a greased 20cm (8”) springform pan & chill. Beat the cream chesse sugar and extra cinnamon using an electric mixer until smooth. Add gelatine mixture and lemon juice and beat until well combined. Fold in the drained fruit and whipped cream. Pur the mixture into prepared base and smooth over with a spatula. Chill for 4 hours or until set. Serve cheesecake slices topped with extra cream and a sprinkle of cinnamon.

stout beer treacle cinnamon butter cream cheese caster sugar cinnamon gelatin lemon juice cinnamon

Breakfast Casserole With A Twist

Trim crust from bread and cut in 2 inch cubes Spray 9 X 13 Casserole dish with nonstick spray and put cubed bread in the dish Brown and drain sausage Add chopped peppers and olives and stir into mixture (heat through only) Combine beaten eggs dry mustard and 2 cups of milk in a bowl. Layer sausage mixture on top of bread Layer Cheese on top of sausage mixture Layer Sliced Mushrooms on top of Cheese Pour egg mixture into dish cover and refrigerate overnight When ready to bake combine soup and 1/2 cup milk and pour over top of dish Bake in preheated 350 degree oven for 1 1/2 to 2 hours. (Check to make sure egg mixture is cooked in the middle of the dish). I forgot to add the eggs. Use 8 large eggs. Mix and pour over the layered mixture. Egg substitute works well by reducing the milk by 1/2 cup ..

pork sausage cheddar cheese dry mustard green pepper black olives milk

Marianne Baguette - Traditional Rustic French Bread

Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F. Once the dough is ready turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long \"baguette\" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size. Meanwhile place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls). Sprinkle top of dough with flour then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes. Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly cover loosely with foil on top.). Transfer to wire rack to cool. Eat immediately.

dried yeast white bread flour sea salt honey butter milk

Curried Banana Beef Stew

In shallow dutch oven heat 1 Tbsp of oil over medium-high heat. Brown beef in batches. Transfer to plate when browned. Drain off any fat in pan. Add remaining oil to pan and fry onuion garlic salt and pepper over medium-high heat until softened. Add curry paste and cook stirring for 1 minute. Add tomatoes and bring to a boil breaking up tomatoes with a spoon and scraping up brown bits from the bottom of the pan. Reduce heat to medium and add coconut milk. Return beef any accumulated juices to pan. Cover and simmer for about 1 1/2 hours or until meat is tender. Add plantains and sweet potatoes and simmer covered for 20 minutes. Uncover and simmer stirring occasionally until thickened and potatoes and plantains are tender. Sprinkle with coriander.

stew beef chunks onions minced garlic cloves salt pepper curry paste tomatoes light coconut milk plantain sweet potatoes fresh coriander

Chai Tea Cool Whip Gelatin Dessert

In medium saucepan add cold water and gelatin. Let it sit about 10 minutes. In another saucepan add 2 1/2 cups water and 3 tea bags heat to boil then simmer until tea is strongly steeped. Squeeze the tea bags and remove. Stir the gelatin and gradually add the half and half or milk. Add the vanilla. Gradually add the tea then the sugar or Splenda and stir. Pour into a mixing bowl and refrigerate until set. About 2 hours. Whip until fluffy and light. Return to the refrigerator for about 30 minutes. Serve in dishes or pile in parfait glasses and place a maraschino cherry on top.

water chai tea teabags sugar Splenda sugar substitute half-and-half cream milk vanilla extract cold water unflavored gelatin allspice cinnamon

Banana - Oatmeal - Pecan Bread

reheat oven to 350°F In a medium sizred bowl cream together butter and honey till mixture is smooth. Beat in eggs one at a time. Stir in bananas buttermilk and vanilla. When well blended mix in bsaking powder soda and salt. Blend in the rest of the ingredients. Turn mixture into a buttered loaf pan 9x5x3. Bake for 55 minutes. Cool on wire rack.

margarine eggs buttermilk baking powder salt whole wheat flour honey bananas vanilla baking soda oatmeal pecans

Emeralized Salisbury Steak

In a lrg skillet over medium-high heat cook bacon until most of the fat is rendered but is not yet crisp. Transfer bacon to the bowl of a food processor and set aside. Remove all but 3 tbsp. of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside. Add onions to the fat in the pan and cook stirring occasionally until very soft and carmelized around the edges about 6 minutes. Combine the onions with the bacon and process until smooth. Transfer to a lrg bowl and set aside. Heat 3 tbsp of the remaining bacon fat in the pan. Add the mushrooms and 1 tsp of salt and cook stirring occasionally until they have released their liquid and are golden brown around the edges about 5 min. Add the shallots thyme and rosemary and cook until the shallots are soft about 2 minutes. Add red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms and stir to combine. Cook for 1 minute. Add beef stock and cook for 5 minutes until thickened. Add 1/2 cup heavy cream stir to combine and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together about 6 min. Cover and keep hot. Preheat broiler to 500*. In the mixing bowl with the pureed onion-bacon add beef veal pork remaining 2 tbsp heavy cream egg yolks mustard worcestershire sauce garlic remaining 1 1/2 tsp salt. and black pepper. Mix thoroughly. Shape into 6 oval patties about 1 cup each and 1\" thick and transfer to a non-stick baking sheet. Broil patties about 4 minutes each side for medium rare. Add meat pan drippings butter and chives to the sauce and stir until butter is thoroughly incorporated. Taste and adjust seasonings if necessary. Spoon sauce over patties.

bacon yellow onions cremini mushrooms button mushroom salt shallot fresh thyme fresh rosemary leaf dry red wine flour heavy cream ground beef ground pork Dijon mustard Worcestershire sauce garlic black pepper unsalted butter chives

Chocolate Butterscotch Cookies

Preheat oven to 350°F Line two baking sheets with parchment and set aside. In a medium bowl whisk together flour baking soda and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment cream butter and sugars until light and fluffy about 3 minutes. Add eggs and vanilla and beat until well combined. Add flour mixture and beat until just combined. Stir in butterscotch and chocolate chips. Working in batches drop batter by the tablespoon onto prepared baking sheets 2 inches apart. Bake until golden brown about 12 minutes. Transfer to wire rack to cool on baking sheets 1 minute before trasferring cookies to rack. Repeat with the remaining batter.

all-purpose flour baking soda salt butter sugar brown sugar eggs pure vanilla extract

Ranch Taco Chicken Salad

Season chicken with salt pepper and a sprinkling of cumin and chili powder. Cook chicken and 1/2 cup salsa in a large nonstick skillet over medium-high heat 8 minutes or until chicken is done. Combine chicken mixture salad greens and cheese in a large bowl tossing well. Toss with remaining 1/2 cup salsa and dressing just before serving. Sprinkle with tortilla chips.

boneless skinless chicken breast salt pepper ground cumin chili powder salsa cheddar cheese tortilla chips

Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

Preheat oven to 450. cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. Then cut each tomato in half. Use a melon ball scoop to remove the seeds and guts from the wide fleshy side of each tomato cup creating just enough room to hold the filling. Season the inside of the tomato cavities with salt and pepper. In a small mixing bowl combine the ricotta cheese lemon zest cilantro parsley garlic scallions and parmigiano-reggiano cheese. Season with salt and pepper. Add the egg yolk and mix thoroughly. Divide the filling among the 4 tomato cups pushing it into the cavity with a rubber spatula or spoon. Drizzle olive oil into a baking dish. Arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes until lightly brown and cooked through.

beefsteak tomatoes ricotta cheese lemon zest fresh cilantro leaves flat leaf parsley garlic cloves scallions parmigiano-reggiano cheese extra virgin olive oil

S'mores Dip

Stir marshmallow creme until smooth. Layer marshmallow creme and pudding in clear glasses or bowls. Serve dip with graham crackers and fruits.

marshmallow cream Jell-O chocolate fudge flavor pudding and pie filling graham cracker

Tuscan Chicken Cakes

Mix chicken 1/2 cup bread crumbs mayo egg pesto honey mustard peppers and red onion. Using 1/3 cup measure shape chicken into 8 cakes /patties. Lightly coat each cake in the remaining 1/2 cup bread crumbs. Heat oil in pan over high heat. Add cakes and cook until golden brown. About 3 minutes each side. Drain on paper towels and enjoy.

mayonnaise egg basil pesto red onion olive oil

Baklawa

Open your phyllo and lay it out on a tray with a damp towel ontop to prevent it from drying! Melt your shortening with 2 tbsp of water you can substitute it with butter. Brush a cookie sheet with some of the butter water mixture. Add one sheet of phyllo and brush some of the mixture ontop repeat with 5-7 sheets. Finely chop nuts coconut 2tbps of cinnamon and 3tbsp of sugar(if preferred with a food processor! Add nut mixture onto the phyllo pastry. Add the remaining phyllo/butter on top of the nuts brush the top with some more butter. Cut it into the sizes and shapes you want and bake for 30-45 minutes or until golden brown at 400 F or 220°C. On a nonstick pan add water sugar corn syrup or honey and 1 large cinnamon stick boil until it becomes a thick sauce like consistency and stir in a tbsp of butter stir until butter has melted. Let both the sauce and baklava cool for about 30 minutes pour over sauce and enjoy!

phyllo pastry shortening water water honey corn syrup sugar pecans pistachios cinnamon sugar sugar substitute unsweetened coconut coconut cinnamon butter

Blueberry Lavender Mojito (Mint Optional)

In a tall glass muddle mint leaves simple syrup or lavender syrup lime juice blueberries and rum. Muddle just enough to combine flavors being careful not to over-muddle. Fill glass with crushed ice. Top with club soda and stir. Garnish with 3 blueberries on a toothpick. Serve with a straw.

mint leaf blueberries lime white rum

Mocha Cheesecake (No Instant Coffee Crystals!)

Preheat oven to 375 degrees Fahrenheit. Combine Graham crumbs and sugar in a small bowl. Add the butter and egg white and mix well. Press onto bottom of 9- inch springform pan that has been lined with foil (to keep from sticking). Bake just until edges feel firm and dry about 6-8 minutes. Set aside. Reduce oven temperature to 325 degrees Fahrenheit. Combine first amount sugar flour and cornstarch in a small bowl. Set aside. In a stand mixer (or for the tenacious and plucky few a large bowl) beat 1 pack cream cheese with the sour cream until airy. Add the second pack of cream cheese eggs and vanilla and beat until well incorporated and smooth. Gradually add flour mixture and beat until well blended. Add the double-strained coffee ricotta sugar and egg whites. Beat until smooth. Pour half of the batter into prepared crust. Melt the chocolate in a microwave or by using the double-boiler method. Add to the rest of the filling in the mixer/bowl. Mix until incorporated. Pour the chocolate filling into the springform pan (you can get all fancy now and do like swirls and things for a better presentation. Fill the water bath. Bake for 1 hour and approximately 15 minutes or until almost set (center jiggles slightly but is set 2-inches from the edge). Run knife along edges of cake before removing sides of pan. Cover and refrigerate for 6-8 hours or overnight.

chocolate graham crackers sugar butter sugar all-purpose flour cornstarch sour cream cream cheese eggs vanilla coffee ricotta cheese sugar dark chocolate

Chocolate Brownie Pudding

BROWNIES: Preheat oven to 350°F. Line 8\" square baking pan with aluminum foil so that the foil extends 2\" beyond two opposite sides of the pan. Lightly butter bottom and sides of foil-lined pan. Place 1 bar chocolate and butter in small microwave-safe bowl. Microwave on medium(50% power) for 1 minute. Stir microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Beat eggs and sugar in mixing bowl until thickened and pale using a wire whisk. Add cooled chocolate vanilla flour and salt and stir until just combined. Stir in chopped chocolate and pecans. Spread batter into prepared pan. Bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it. Cool in pan on wire rack. TIP:*To toast pecans spread on baking sheet. Bake at 350°F for 8-10 minutes or until toasted. PUDDING: Whip eeg yolks and sugar in bowl until pale-colored. Heat milk in a medium heavy saucepan to a boil. Remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture. Return mixture to saucepan and continue cooking over medium heat stirring constantly until pudding has thickened. It is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds. DO NOT BOIL. Remove from heat. Whisk in vanilla cocoa powder and chocolate chunks until blended. Strain mixture into medium stainless steel bowl. Place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold. ASSEMBLY: Divide brownie into 2 rectangles. Cut 1 rectangle into 1/2\" pieces. Chop remaining half into small crumbs and place in airtight container. Pour 2 cups pudding into 13 x 9 x 2-inch baking pan. Top with 1/2\" brownie pieces. Pour remaining pudding over brownie layer gentle pressing the brownies into the pudding. Cover with foil for at least 8 hours or overnight. GARNISH: Scoop pudding into 6 large glass goblets. Sprinkle with reserved brownie crumbs. Top with dollop of whipped cream and sprinkle with toasted chopped pecans if desired.

butter margarine eggs granulated sugar vanilla extract all-purpose flour salt pecans eggs granulated sugar vanilla extract pecans

Peanut Butter Yogurt Dip

Spoon yogurt into a bowl and then mix in the peanut butter. Make sure they are well combined. Cut up apple slices. I usually just put them in the dip but you could leave them to the side and dip yourself. Sprinkle cinnamon on top.

vanilla yogurt peanut butter apple cinnamon

S'kat's Easy Pizza Dough

Stir together the water yeast and the sugar. Let rest until the yeast foams about 3 minutes. Place 2 1/2-cups of the flour salt and cornmeal in a mixing bowl and combine. Add the yeast mixture and olive oil and stir together to form a sticky dough. Remove from bowl and knead adding the remaining flour a little at a time until the dough becomes smooth and elastic about 5 minutes. The longer you knead the more texture your dough will have. Turn the dough into a lightly oiled bowl. Cover with a dry towel and place in a warm draft free area. (I usually stick it in the oven. If your oven is cold very briefly- about 1 minute- turn to highest temp then off again well before placing bowl in oven. Let's not melt any bowls eh?) Let rise for at least one hour. When dough has doubled in bulk punch back down. At this point add any of the optional ingredients at end of recipe or as desired. Let the dough rise again until almost doubled about 30 minutes. Or if there were no extra additions shape and add toppings. Bake at 500°F for about 8 minutes. Optional but worthwhile: fresh herbs (I use basil oregano and thyme) chopped minced garlic parmiagiano-reggiano and extra cornmeal for texture.

water dry yeast sugar bread flour cornmeal salt olive oil

Easy Cheesy Hash Browns Potato Casserole

Preheat oven to 350°F Lightly grease one 13x9 baking dish. Place thawed potatoes in bottom of prepared dish. In a separate bowl combine: 1/2 cup of the melted butter condensed soup cheese sour cream salt and onion. Mix well and spread over potatoes. Top evenly with crushed cornflakes and drizzle the remainined 1/2 cup of melted butter. Bake uncovered at 350F for 45 minutes.

frozen hash brown potatoes butter cheddar cheese sour cream salt yellow onion

Lazy Night Pizza

Preheat oven to 220°C. If using pizza dough roll out to approximately 25cm diameter. Place on baking tray and spread half of the pesto on each. Layer all the other veggies making sure they are spread out evenly. Top with the cheese. Bake for 15 minutes or until dough is hollow when tapped.

basil pesto red capsicum zucchini artichoke hearts cherry tomatoes bocconcini

Asparagus Fish Bundles

Wrap each fillet around 5 asparagus spears; secure with toothpicks. Place in 13x9 inch baking dish coated with non-stick cooking spray. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 15 minutes. Uncover and sprinkle with green onions. Bake uncovered for 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender. Meanwhile in a small saucepan combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from fish; serve with sauce.

asparagus spears salt pepper green onions white wine chicken broth lemon juice cornstarch dried basil dried thyme pepper

Mj's Tasty Tofu Mayo

lend in processor till thick. Refrigerate.

firm tofu olive oil sea salt apple cider vinegar dry mustard garlic powder onion powder nutmeg turmeric

Fresh Cucumber Sesame Pickle

Peel cucumber and cut in half. Cut halves into quarters lengthwise. Cut each quarter into strip and cut strips finely. Wash and slice onions finely. Chop mint leaves. Crush garlic peel and chop finely. Mix cucumber onion mint ginger and garlic together with salt lemon juice sugar sesame seeds and oils. Serve with cold meats fish or as a topping for crackers or with bread and cheese.

cucumber spring onions mint leaf garlic ginger salt lemon juice sugar toasted sesame seeds

Seared Salmon on Potato Cake, Wilted Spinach W/ Dijon Sauce

Combine sauce ingredients whisk and set aside. Prepare potato cakes in heavy large skillet using a scant amount of olive oil. Set aside and keep warm. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done about 1-2 minutes per side. Remove and keep warm. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted about a minute or two. Drizzle with vinegar and season with salt. To serve drizzle sauce on plate place spinach then potato cake then salmon.

salmon fillets olive oil potatoes eggs self raising flour sour cream grainy mustard fresh chives salt fresh ground pepper olive oil fat free sour cream mayonnaise Worcestershire sauce Dijon mustard lemon juice Tabasco sauce olive oil salt red wine vinegar

Sirloin Tip Roast

Sear the roast on both sides with the butter in a dutch oven. Add soy sauce over top. Fill pot with water to top of roast. Simmer covered for 5 hours and then refreigerate overnight. Slice the roast. Place in pan and pur juices over roast with salt and pepper to taste. Cover with foil and bake 30 minutes at 350.

butter soy sauce sirloin tip steaks

Grilled Pork, Couscous Dried Cherry Salad W/Citrus Vinaigrette

Combine cumin ginger corriander garlic powder paprika cayenne salt and pepper. Brush 1 tablespoon olive oil evenly over pork cubes and sprinkle evenly with spice mixture. Thread pork cubes on skewers leaving a small space between each cube. Preheat grill to medium-high heat. Place pork on a grill rack coated with cooking spray and grill about 5-7 minutes or until done. Set aside. Meanwhile in large bowl cover couscous with boiling water seasoned with 1/2 teaspoons salt; cover and let rest 5 minute Stir cherries and green onion into couscous. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center top with orange slices and pork kabobs. In small bowl stir together olive oil orange juice zest brown sugar salt and pepper; drizzle over salad; garnish with pecans.

olive oil boneless pork loin ground cumin ground ginger ground coriander garlic powder paprika cayenne pepper black pepper salt couscous water salt dried cherries green onions oranges cucumber olive oil orange brown sugar pecans

Chinese Beef and Broccoli in Oyster Sauce

Slice steak very thinly. Place in a bowl with soy sauce cornstarch and a few drops of water. Mix well and set aside. Slice onion very thinly. Cut broccoli into small pieces and steam until partly cooked. Drain and set aside. Heat oil in skillet until very hot. Add garlic and ginger. Cook 1 minute then remove. Add meat and stir fry until meat sweats then add onion and broccoli. Stir fry until vegetables are crispy tender. Stir in oyster sauce a pinch of brown sugar salt and 1/2 cup of cold water with 1 Tblsp cornstarch dissolved in it. Stir and cook until sauce is thickened. Serve with rice.

soy sauce cornstarch onion broccoli garlic clove ginger oyster sauce brown sugar cold water cornstarch

Bread Knots

Separate dough strips and tie each loosely into a knot; place 1 inch apart on greased baking sheet. Brush dough strips with butter and sprinkle with seeds. Bake at 350°F for 15 minutes or until golden brown.

butter sesame seeds poppy seed

Orzo-Corn Salad in Tomato Shells

Bring a large saucepan of unsalted water to a boil. Add the orzo and lemon zest and cook for about 8 minutes or until the orzo is tender but still firm to the bite. Drain well and rinse in cold water to stop the cooking. Drain well and discard the lemon zest. In a large bowl combine the orzo corn cheese green onions celery apple juice lemon juice oil salt and red pepper sauce. Trim the bottoms of the tomatoes so they stand upright. Cut off the tops and remove the cores. Dice the tomato trimmings and add them to the corn salad. Scoop out the tomato pulp and discard. Invert the tomatoes onto a plate lined with paper toweling and let drain. Fill the hollow of each tomato with about 1/2 cup of the corn mixture. To serve line your platter (or individual salad plates) with a bit of lettuce place a tomato in the center and use the leftover corn salad to made a ring around the base of the tomato. Serve cold or at room temperature.

orzo pasta lemon zest kernel corn swiss cheese monterey jack cheese green onions celery lemon juice olive oil canola oil salt tomatoes lettuce

Hot Orange Chutney

Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes discarding seeds. Peel core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven. Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick about 1 to 1 1/2 hours stirring occasionally. Ladle hot chutney into 6 clean hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new scalded very hot lid. Repeat with remaining jars. Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes. Let cool on rack. Test for seal. Store in cool dry place.

oranges lemon granny smith apples onions malt vinegar dark brown sugar golden raisin fresh ginger fresh ginger garlic cloves red bell peppers green bell peppers ground turmeric black pepper cayenne pepper crushed red pepper flakes

Cinnamon-Apple Crostata

Heat oven to 450°F Remove pie crust from pouch; place flat on ungreased cookie sheet. In medium bowl mix 1/2 cup sugar the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar. Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.

sugar cornstarch ground cinnamon cooking apples sugar pecans walnuts

Asparagus and Ham Brunch Bread

In a large bowl combine biscuit mix tarragon mustard and pepper. In another bowl beat eggs with milk; pour over dry mixture and stir until smooth. Spread half in greased 13x9x2 inch cake pan. Mixture will be thin. Break tough ends from asparagus. Arrange half in single layer on batter. Sprinkle with ham onion and half of the cheese. Spread remaining batter over top. Arrange remaining asparagus over the batter. Sprinkle with remaining cheese. Bake in 375 degree Fahrenheit oven for 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Let cool in pan on rack for 20 minutes before serving warm or at room temperature.

biscuit mix dried tarragon dry mustard pepper eggs milk asparagus onion parmesan cheese

Smoked Paprika Roasted Salmon With Wilted Spinach

Mix orange juice 2 Tbsp of the oil and 1 tsp of the thyme in a small bowl. Place salmon in a large glass dish. Add the marinade; turn to coat well. Cover and refrigerate for 30 minutes (or longer for extra flavor.). Mix sugar paprika cinnamon orange peel remaining 1 tsp thyme and sea salt in a small bowl. Remove salmon from marinade. Discard any remaining marinade. Place in a greased foil-lined baking pan. Rub top of salmon evenly with smoked paprika mixture. Roast salmon in preheated 400 degree oven 10-15 minutes or until fish flakes easily with a fork. Meanwhile heat remaining 1 tsp of oil in a large skillet on medium heat. Add spinach; cook and stir 2 minutes or until wilted. Serve Salmon over spinach.

olive oil olive oil dried thyme salmon fillets brown sugar cinnamon sea salt

Yogurt Ambrosia

In a large bowl beat the cream until thick (think sturdy whipped cream holding peaks) using a balloon whisk. Add yogurt and mix together well. Pour into a serving dish or several small ramekins. Sprinkle the sugar over the surface of the mixture in a thick even layer: Cover with plastic wrap and chill overnight. The sugar will dissolve and leave a toffee-like layer on top and you may end up with some liquid on the bottom: Serve chilled and enjoy. General notes: How to Prepare the Yogurt. Line strainer with cheesecloth and set over a medium to large bowl. (The bowl should support the strainer so it doesn't touch the bottom.) Put the yogurt in the lined strainer cover loosely and let it drain 6 hours to overnight in the refrigerator.\r\n\r\nDiscard the liquid and use the strained yogurt as directed.\r\n\r\nIf you decide to skip the step of straining the yogurt-- don't. With the amount of liquid in the dessert then the'toffee layer' becomes more of a'dark sugar-water layer below the yogurtness'.\r\n\r\nPlan ahead for the total making time of this to be about 12-16 hours and you should be fine.

heavy cream plain yogurt dark brown sugar

Tomato Chickpea Salad

Salad: In large bowl combine chickpeas parsley tomatoes cucumber onions and cheese. Dressing: Whisk together oil vinegar garlic and seasonings. Toss dressing with salad ingredients. Cover and refrigerate for several hours.

chickpeas fresh parsley tomatoes cucumber green onions swiss cheese olive oil white wine vinegar garlic clove dried tarragon leaves salt dry mustard fresh ground pepper cayenne pepper

Watermelon Feta Salad

Place oil and pumpkin seeds in a cold frypan. Place over medium heat and cook stirring occasionally for 10 minutes or until toasted. Season to taste with sea salt. Place in small bowl and set aside to cool. Slice watermelon into 1cm thick wedges and arrange on a serving plate. Crumble feta over watermelon and drizzle with lemon scented olive oil *SEE NOTE ABOVE*. Sprinkle with freshly cracked pepper if required. Serve.

sea salt seedless watermelon feta cheese extra virgin olive oil cracked pepper

Walnut Milk

Place walnuts in a medium bowl and fill with enough water to cover by 1 inch. Cover and set aside. Soak at room temperature at room temperature to soak at least 1 hour to 12 hours for easy blending. Drain walnuts; rinse thoroughly. In a blender combine walnuts 3 cups water honey vanilla and salt; blend on low until very smooth at least 2 minutes. Serve immediately or store in the refrigerator for up to 5 days.

walnut halves water honey pure vanilla extract kosher salt

Ham or Sausage Cheese Muffins

In a large bowl combine flour baking soda. combine remaining ingredients. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 425 degrees for 14 minutes or until muffins test done.

self rising flour baking soda milk mayonnaise ham sausage cheddar cheese

Mitch's Four-Star Cheddar Loaf

ix all together in a large bowl. Pack into a loaf pan. Bake at 350 degrees for 1 hour. Let stand 5 minutes before serving.

ground beef onion cheddar cheese pepper tomato sauce oatmeal green pepper salt egg

Cacen Llaeth Enwyn (Welsh Buttermilk Cake)

Preheat oven to 350°F. Sift the flour and baking powder and rub in the butter. Add the dried fruit. Mix to a fairly stiff consistency with the buttermilk. Line a cake tin and bake at 350 F for about 1 hour.

flour baking powder butter brown sugar buttermilk

Toffee Squares

Grease a 13x9 inch baking pan; set aside. To make the crust in a bowl beat ¾ cup butter and brown sugar using electric mixer on medium speed until combined. Beat in the egg yolk; stir in the flour and salt with a wooden spoon until well mixed. Using floured hands press dough into bottom of prepared baking pan. Bake at 350° for 20 minutes or until light brown; cool on a wire rack. To make the filling: in a saucepan heat and stir the sweetened condensed milk and 2 tablespoons butter over medium heat until bubbly; cook and stir 5 minutes more (mixture will thicken and become smooth). Stir in vanilla; spread filling over baked crust. Bake 12-15 minutes more or until top layer is golden brown. Sprinkle chocolate pieces evenly over the top; bake for 1-2 more minutes or until chocolate pieces melt. Remove from oven; set on a wire rack. Using a flexible spatula immediately spread chocolate evenly over baked layers; sprinkle with almond brickle pieces. Cool completely on a wire rack; cover and chill until chocolate is set; cut into squares or triangles.

butter brown sugar all-purpose flour salt sweetened condensed milk butter vanilla

Planked Salmon With Honey Balsamic Glaze

Presoak cedar plank for 8 hours. Preheat grill to 400 degrees. Cut a few slits in the side of the salmon but don't go all the way through halfway. Do the same if using portions. The slits allow the glaze to absorb into the fillet. In a bowl mix salt pepper and dry mustard. In a glass bowl microwave the honey for about 30 seconds to liquefy. Remove bowl and blend in balsamic vinegar. With a basting brush baste the salmon with butter. Apply dry seasoning mix (salt pepper and dry mustard) on flesh side of salmon and lightly rub it into the salmon(don't tear flesh). I just pat the dry seasoning on. With the basting brush baste the salmon with the honey balsamic mixture. Reserve liquid for later. Heat the planks on the grill over medium heat for 3-5 minutes to brown them. Watch so they don't catch on fire. Remove from grill and rub olive oil on the browned side of plank. Lay salmon on the oiled side of the plank with skin side down and baste with remaining reserved liquid. Cook for 15 to 20 minutes or until done. A thicker cut may take a little longer. If cooking in an oven use a cookie sheet to prevent a mess. Note: prep time doesn't include cedar plank soak time of 8 hours.

salmon fillet sea salt ground pepper dry mustard honey butter olive oil

Country Fried Steak and Milk Gravy

Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg then dredge in flour again. Heat lard in a large heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook stirring frequently 3 to 4 minutes or until thickened and bubbly. Add 1/4 teaspoon salt and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

salt ground black pepper all-purpose flour eggs milk

The Lady's Barbecue Sauce

ix all ingredients together and simmer over medium heat for 15 minutes.

lemon juice pepper ketchup brown sugar garlic powder salt apple cider vinegar Worcestershire sauce paprika water onion

Honey-Oat Casserole Bread

In lg. mixing bowl dissolve yeast in warm water. In another bowl combine the butter honey and boiling water. Stir til butter is melted. Cool til warm 110-115º. Add the eggs oats salt butter mixture and 2 cups flour to the yeast mixture; beat on medium speed for 2 minutes. Stir in enough remaining flour to make a soft dough (dough will be slightly sticky). Cover and let rise in warm place til doubled about 1 hour. Punch down dough. Transfer to a greased 1-1/2 quart round baking dish. Cover and let rise in warm place til doubled again about 30 minutes. Uncover and bake in 375º oven for 35-40 minutes til golden brown. Cool 10 minutes. Remove from baking dish and cool on wire rack.

active dry yeast warm water butter honey boiling water eggs quick-cooking oats salt flour

Paula Deen's Butterscotch Fruit Dip

Combine all the ingredients in a small saucepan over medium heat. Once melted transfer to a bowl and serve with fresh fruit.

sweetened condensed milk unsalted butter white vinegar ground cinnamon vanilla flavoring

Swordfish With Chinese Plum Sauce

In a small bowl mix together mustard and hot water. Whisk in plum and soy sauce sesame oil and vinegar until mixture is smooth. Season both sides of fish with lemon juice salt and pepper. Grill or broil about 4 minutes on each side. Top fish with plum sauce before serving.

dry mustard hot water swordfish steaks soy sauce plum sauce rice vinegar salt pepper

Orange Tarragon Dressing

Squeeze the garlic paste from the heads of roasted garlic into a blender. Add the orange juice mustard vinegar salt and pepper and puree until smooth and creamy. Add the tarragon and whirl just briefly to mix. Set aside for at least 30 minutes to allow the flavors to marry. Variation: for Apple Basil Dressing use ½ cup unsweetened apple juice instead of orange juice and mince 8 large basil leaves in place of the tarragon.

roasted garlic Dijon mustard rice vinegar white wine vinegar salt ground black pepper fresh tarragon

Tuna Melt on French Bread

reheat oven to 350 degrees. Mix together tuna mayo sour cream and garlic powder. Spread the mixture over the french bread that has been cut in half. Put swiss cheese over tuna (enough to cover) and put the top of the loaf over tuna and cheese. Wrap foil around the sandwich and bake for 30 minutes. Cut into individual sandwiches and enjoy!

tuna mayonnaise Miracle Whip sour cream garlic powder swiss cheese

Easy Prime Rib

Let the prime rib roast stand at room temperature for about an hour. Mix the salt pepper white pepper garlic powder and crushed thyme together in a small bowl. Poke holes in the roast at 1 inches intervals with a fork. Rub top and sides of roast with the 2 T. of Worcestershire sauce. Rub the powdered seasonings all over the top and sides of roast. Place fat side up in pan. Don't cover and don't add water/liquid. Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside). The actual roasting time will depend on the size roast that you have. Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting. 140 degrees is rare 150 degrees is medium 170 degrees is well done.

Worcestershire sauce salt pepper white pepper garlic powder thyme