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Black-Pepper Salmon With Dill Smashed Potatoes

Preheat oven to 375 degrees with rack in middle. Cover potatoes with water in a medium saucepan and season well with salt. Simmer uncovered until just tender 12 to 15 minutes. While potatoes cook pat salmon dry and season with a rounded 1/2 tsp salt (total). Put salmon in a lightly oiled 4-sided sheet pan and press pepper on top. Bake until just cooked through 8 to 10 minutes. Drain potatoes then transfer to a bowl and very coarsely mash. Stir in oil and dill a season with salt. Serve salmon with potatoes.

salmon steaks pepper olive oil dill

Picnic/Party Beer Burgers

Heat coals/ gas grill. Combine all ingredients the except buns ketchup and pickles. Shape into 6 patties about 3/4-inch thick. Grill the patties uncovered about 4 inches from medium heat 10-15 minutes. Turn once until no longer pink in center and juice is clear. Add the buns to grill cut sides down for the last 4 minutes of grilling or until toasted. Top the burgers with ketchup and pickle; serve on the buns.

ground beef onion beer non-alcoholic beer Worcestershire sauce salt pepper garlic cloves ketchup pickle

Roasted Carrots With Orange Zest and Cinnamon

Preheat Oven to 400 Degrees. Cut carrots into 2\" lengths; halve lengthwise any thick top portions so all the pieces will cook evenly. In a shallow 9-by-13\" baking dish combine carrots garlic and orange zest. Drizzle vegetables with olive oil sprinkle with salt and pepper to taste. Add the cinnamon stick toss to coat the vegetables evenly. Spread in an even layer in the dish. Roast the carrots stirring every 10 minutes until tender and lightly browned about 50 minutes. Remove from the oven transfer to serving dish and sprinkle carrots with lemon juice. Serve immediately.

carrot garlic cloves orange zest olive oil cinnamon stick fresh lemon juice

Mushrooms Florentine

REmove stems from mushrooms. Saute stem pieces and caps in oil until browned and set aside. Place spinach in bottom and sides of a shallow 10 inch baking dish. Sprinkle onion melted butter salt garlic salt and seasoned salt on spinach. Sprinkle 1/2 cup cheddar cheese on spinach. Place mushrooms on cheese. Season with garlic salt and sprinkle with remaining 1/2 cup cheese. Bake uncovered at 350*F for 20 minutes.

fresh mushrooms frozen chopped spinach onion butter salt seasoning salt sharp cheddar cheese

Garlic Mini Potatoes

Boil potatoes in water until tender. Drain water and add butter and seasoning. Saute for 10 minutes.

potatoes butter

Chocolate Peanut Butter Krispies Treats

Melt chocolates with peanut butter and stir until smooth. Stir in almond extract. Stir in mini marshmallows and Rice Krispys. Drop by spoonfuls onto wax paper sprayed with Pam or spread entire bath onto a large cookie sheet covered with wax paper and cut into small squares. Chill to set.

white chocolate chips peanut butter mini marshmallows

Yummy Marinated Pork Chops

Combine 1st 2 ingredients. Marinated pork chops about 4 or 6 hours. Broil or Gill to desired doneness.

soy sauce boneless pork chops

Nalesniki

Beat eggs until light. Add milk and water and beat to mix. Add flour and salt beat to mix. Heat a small frying pan (~6inches) on Medium heat. Melt a tbsp of butter coating the pan. Add about 3 tbsp of the batter. Cook the bottom side only. Remove from pan and place on large patter until ready to fill. Repeat until all mix is gone. Add 2 tbsp filling to pancake. Roll up 'jelly style' (like a taco). Place in a buttered 9x13 pan and cover with foil. Place in a 250°F oven for about 30 minutes. Cream Cheese filling: Mix eggs with cheese. Add sugar. Add remaining ingredients mix well.

eggs milk water salt butter cottage cheese salt vanilla sugar

Another Nanaimo Bar

irections:. Grease a 9 inch square baking pan. In a heavy saucepan melt 1/2 cup butter 2 ounces of the chocolate. Remove from the heat and stir in the sugar egg oats chopped nuts coconut and 1 teaspoon of vanilla extract. Press mixture into prepared pan and chill for 1 hour. Mix the confectioner's sugar with the softened butter 1/2 teaspoon vanilla and the milk. Beat until the icing is smooth. Spread it over the oat mixture and chill for 1/2 hour. Melt the remaining 1 tablespoon butter with the remaining 2 ounces of chocolate. Spread over the top of the bars and chill for at least 4 hours before cutting into bars. Makes 2 Dozen Bars.

butter butter sugar egg rolled oats coconut vanilla extract confectioners' sugar butter milk butter

Korean Japchae - a Beef and Vegetable Glass Noodle Stir-Fry

Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes then drain and place in large bowl. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well. Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles. In a large skillet under medium high heat add about 1/2 tablespoon of sesame oil and stir-fry the carrots onions and garlic. Add that mixture to the noodles. Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles. Finally add in remaining soy sauce and sugar 2 teaspoons sesame oil and rice vinegar. Mix well and serve!

spinach carrots shiitake mushrooms garlic cloves onion green onions soy sauce sugar seasoned rice vinegar

Chocolate Lava Cake

Preheat oven to 350°F. Melt chocolate on low flame in a bain-marie (double boiler). When melted take of flame and…. Stir in diced butter until it melts. In another bowl beat eggs and sugar until it starts to whiten. Stir in melted chocolate and then the flour. Butter 4 individual ramekins and pour in chocolate batter. Cook for about 10 minutes. Tip ramekins upside down onto dessert plates and serve.

butter eggs granulated sugar flour butter

Herb Roasted Root Vegetables

preheat oven to 375. in a gallon sized ziplock bag combine all ingredients and shake vigorously to coat all the veggies. spread veggies evenly onto a 13 x 9 inch baking dish. bake for 30-40 minutes until slightly browned and cooked through.

potatoes carrots turnip yellow onion garlic cloves olive oil thyme pepper salt rosemary basil

Hearty Pork and Beans Dinner

n skillet brown pork chops in olive oil; drain. Combine remaining ingredients; pour over pork chops. Bring to a boil. Cover reduce heat and simmer for 20 minutes or until chops are tender.

extra virgin olive oil white corn onion

Butterscotch Brownies

Preheat oven to 350 degrees and grease a 9x13 inch baking pan set aside. In a medium saucepan melt the butter over medium heat. Add brown sugar and stir 1-2 minutes or until a thick peanut butter like consistancy. Remove from heat and stir in the beaten egg and vanilla followed by the flour salt and baking powder. Once combined stir in the nuts. Spread the batter into prepared pan and bake until the edges begin to brown.and a toothpick inserted comes out clean about 25-30 minutes. Cut into 2 x 2 inch squares while warm and sprinkle with powdered sugar.

butter brown sugar egg vanilla extract all-purpose flour salt baking powder walnuts powdered sugar

Mae's Sausage Supreme Stew

Cut sausage into 4 inch links. Pour a little water into the bottom of a dutch oven pan. Add sausage and simmer until all liquid is gone. Let the sausage brown in the fat but don't burn. Take out the sausage and cut into rounds about 1/2 inch thick. Return cut sausage back into the pan along with remaining ingredients and more water if needed. Simmer about 2-3 hours or until carrots and potatoes tender. Add salt and pepper to taste.

country sausage white potatoes carrots green peppers tomato sauce garlic water hot Italian sausage

Yoghurt Cake

Cream butter and sugar until light and fluffy. Add lemon rind and egg yolks and beat well. Sift flour fold in alternately with yoghurt then add chopped mixed peel (optional). Beat egg whites until soft peaks form then fold in lightly to the cake mix. Spoon into a greased 9\" x 5\" loaf tin. Bake in a moderate oven for 50 to 60 minutes. When cold sprinkle with sifted icing sugar. Note: This cake will sink a little in the middle.

butter sugar fresh lemon rind eggs self-raising flour plain yogurt icing sugar

Japanese Style Tangy Fried Steak Strips

Mix the soy sauce honey marmalade and ginger in a bowl. Add the meat to the bowl and let it marinade for 5-10 minutes. Drain and then roll the meat in the cornstarch . Heat enough oil to cover the meat almost all the way on medium-high heat. Fry meat about 2 minutes until steak is nicely browned. Serve with rice.

soy sauce honey powdered ginger cornstarch marmalade

Whole Wheat Pancakes With Fresh Fruit

Combine the flour baking powder and almonds. Whisk together the honey milk and oil. Beat the egg whites with the cream of tartar until stiff but not dry. Add milk mixture to the flour stir gently to form a batter - do not beat or over mix. Fold in the beaten egg whites gently. Let it rest for a few minutes. While it is resting combine your berries and banana with the Splenda. Refrigerate the fruit until ready to serve. Ladle your batter by spoonfuls onto a non stick skillet over medium heat when bubbles start to form on one side flip and cook the underside. Remove and keep warm in the oven until all the pancakes are cooked. Serve the pancakes with the fruit on top with a generous topping of Mascarpone or whipped cream.

whole wheat flour baking powder 1% low-fat milk honey cream of tartar blueberries bananas raspberries brown sugar substitute mascarpone

Raspberry Macaroons

Preheat oven to 250 degree Fahrenheit. In a large bowl; beat egg whites with salt until foamy. Add mixture of gelatin and sugar gradually beating until stiff peaks form. Fold in chocolate chips. Drop by teaspoons onto a cookie sheet lined with parchment paper. (I have also used a cookie sheet lined with aluminum foil and lightly sprayed with cooking spray) Bake at 250 degrees Fahrenheit for 25 minutes. Turn oven off. Let stand in closed oven for 30 minutes. Remove from cookie sheet and cool on wire racks.

salt raspberry gelatin powder sugar

Mayan Salsa Habanera

Add all ingreients in a bowland mix well. Let sit for at least two hours for the flavours to meld. Serve with your favorite nachos or Mexican meal.

red onion tomatoes cilantro garlic cloves chilies lime juice black olives cumin salt

Lemon Oregano Chicken

Heat a grill pan to high. In a shallow dish combine the chicken with the olive oil salt and pepper lemon juice and zest oregano and garlic. Toss to coat evenly and marinate for 5 minutes or put into freezer bags label and freeze. If freezing thaw in the refrigerator. Transfer the marinated chicken to the grill and cook for 6 minutes on each side.

boneless skinless chicken breast halves olive oil lemon juice and zest of dried oregano garlic cloves

Easy Crock Pot Wingers

Remove the tips from the chicken wings; separate the wings at the joint. Place them in a crock pot. Combine the remaining ingredients and pour over the chicken. Cover and cook on low for 6 to 8 hours.

chicken wings brown sugar Dijon mustard low sodium soy sauce

Sweet Potato Custard (No Sugar)

Place dates and water in a small saucepan and warm over low heat until dates have softened and the water is mostly absorbed. Press the date and water mixture through a sieve and discard the dry fibrous bits that are left. In a mixing bowl whisk the eggs and then add the molasses. Add the sieved dates mashed sweet potato and banana and combine well. Stir in milk and spices. Pour into a baking dish or pie shell and bake in a preheated oven for 40-45 minutes at 325°F/170°C A knife inserted near the center will come out clean when the custard is set.

dates water eggs molasses sweet potato banana milk cinnamon mixed spice nutmeg

Tomato Pesto

In food processor combine basil garlic and tomato. Blend ingredients together until a smooth paste forms. Adjust with salt to taste. Transfer mixture to a bowl. Refrigerate until ready to serve.

basil garlic roma tomatoes

Hardy & Simple Crab Bisque

Saute minced shallots in butter until the shallots are soft. I used land o lakes light butter here. Add flour and stir with whisk for about 5 minutes set aside. This will look chunky and thick. That is okay. You can substitute 1 to 2 tablespoonds of Wondra \"instant flour\" if you prefer lower carbs. Bring 4 cups of water to a boil add 1lb of crab meat and add tablespoon of chicken base. Note: chicken base is not the same as chicken bouillon. It is a paste in a jar not a powder. Return the 4 cups of water and crab meat mix to a boil and simmer for about 5 minutes. Strain the crab meat stock water and set the crab meat aside. Add the shallot & butter mixture into the stock. Add 1 cup heavy cream & 1 cup half & half (I used low fat half & half) to the stock. Bring to a simmer on low heat and allow to thicken. Usually takes about 5 minutes. Add the crab meat back into the now thickened stock pot. Finally add the sherry & heat it through the soup. Usually about 2-3 minutes. You can use cooking sherry if you are not familiar with wines. Top each bowl with thinly sliced chives for garnish. Add salt & pepper to taste.

shallot butter all-purpose flour water heavy cream half-and-half cream dry sherry chives

Apple Pie, The French Way

Have the pie crust dough ready. Roll out 2/3 of the pastry to form a 12 inch circle and line a 9 inch pie plate with it. Refrigerate with remaining pastry. To make custard: In a small saucepan combine 1/3 cup sugar and the flour; mix well. Stir in milk. bring to a boil stirring; reduce heat; simmer stirring until slightly thickened approx. 1 min. or so. In a bowl beat 3 egg yolks slightly. Beat some of the hot mixture into yolks. Pour back into the saucepan stirring. Add 1 tablespoon butter and the vanilla. Turn into a bowl to cool. Apple filling: Core pare and slice the apples sprinkle with lemon juice. In a skillet heat the butter with the sugar and nutmeg. Add the apples; saute stirring occasionally. Cook until almost tender- about 5 minutes. Remove from heat. Melt apricot preserves in a little saucepan and set aside. Preheat oven to 425F. Assembly: Pour the custard into the pie shell spreading evenly. Arrange the apple slices on top mounding slightly in the center and only adding a little of the juices released from cooking them. Spread with the melted apricot preserves. Roll out the rest of the pastry dough to make a 10 inch circle. Cut into 12 strips 1/2 inch wide. Moisten the edge of the pastry shell with a little water. Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary. Arrange rest of strips at a right angle to the first strips to form a lattice. Bring overhang of the pastry up over ends of strips; crimp edge. Mix egg yolk with 1 tablespoon of water and brush on pastry. Bake 40 minutes or until golden.

sugar flour milk butter margarine vanilla extract tart cooking apples lemon juice butter margarine sugar ground nutmeg

Basic Roquefort Dressing

Mash cheese with a little oil. Add Worcestershire sauce lemon juice vinegar and balance of oil. Shake well until creamy.

Roquefort cheese blue cheese Worcestershire sauce lemon juice vinegar

Thousand Island Dressing

Blend all ingredients in a blender or food processor. Thin with a little cream if desired. Chill before serving.

mayonnaise chili sauce onion pimentos green bell peppers hard-boiled eggs

Hot Crab Dip

In a mixing bowl combine cream cheese cheese milk horseradish salt dill and pepper. Stir in crab and onions. Spread into a 9-inch pie plate. Bake at 375F for 15 minutes. Serve with crackers or bread. If desired you can use additional dill weed to make a Christmas tree design on top before baking.

cream cheese monterey jack cheese milk salt dill weed pepper green onion

Root Beer Fudge

In a saucepan melt butter over low heat and then add remaining ingredients. Place over medium heat and cook until the mixture reaches a boil stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook stirring constantly until the mixture reaches the softball stage (234 degrees F) about 20 minutes. Remove from heat and beat until thick. Transfer immediately to well-greased 9-inch square glass dish and sprinkle with chopped pecans. Cool thoroughly before cutting.

butter milk granulated sugar salt pecans

Triple Layer Fudge

Combine sugar milk butter and salt in a medium sauce pan. Bring to a boil over medium heat stirring constantlywith a wooden spoon. Boil/stir for 5 minutes. Remove from heat stir in marshmallows until melted and mixed well. Stir in chocolate chips and vanilla. Stir until smooth and for 6 minutes. Grease a 13x9 inch baking pan. Pour chocolate fudge into pan and prepare peanut butter fudge immediately. Peanut butter fudge: Follow above directions except reduce sugar to 3/4 cup and add 3/4 cup brown sugar omit butter and chocolate and add peanut butter where you would add the chocolate chips and vanilla and Immediately spread evenly over the chocolate fudge. White fudge: Follow above directions and sub the white chocolate chips for the semi-sweet chocolate chips and immediately spread evenly over the peanut butter fudge. Cover fudge with plastic wrap and refrigerate 2 hours or until firm. Cut into 1 inch squares. Keeps in fridge 3 weeks.

granulated sugar evaporated milk butter salt mini marshmallows vanilla light brown sugar creamy peanut butter white chocolate chips

Braided Sweet Bread

Mix together water warm milk and yeast. Add melted margarine sugar salt and flour. Knead dough place in bowl cover and let rise in warm place 1 hour. Divide dough into 6 parts. Shape dough into 6 long pieces (length of baking sheet). On baking sheet braid 3 of the pieces together like you would hair then braid remaining 3 pieces together. Cover and let raise 1 more hour. Brush beaten egg on top and bake at 350 degrees for 30-40 minutes.

water milk dry yeast margarine sugar salt flour egg

Roasted Veal Chops With Lemon Anchovy Aioli

Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour Season with salt and cracked pepper. Preheat oven to 450. Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside. Aioli: combine garlic anchovies mayonnaise lemon juice and thyme Season with salt and pepper Stir in whipping cream. Serve beside the veal chop.

Dijon mustard thyme salt black pepper olive oil garlic anchovy fillet mayonnaise lemon juice thyme salt pepper

Crook's Corner Shrimp and Grits

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer stirring occasionally 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside. Sprinkle shrimp with pepper and salt; dredge in flour. Saute mushrooms in hot drippings in skillet 5 minutes or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth lemon juice and hot sauce and cook 2 more minutes stirring to loosen browned bits from skillet. Divide grits into 4 large shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.

water chicken broth half-and-half salt grits cheddar cheese parmesan cheese butter Tabasco sauce white pepper bacon medium shrimp black pepper salt flour green onion garlic fresh lemon juice Tabasco sauce lemon wedge

Miso Marinated Pork

Trim pork. Combine remaining ingredients and rub into the pork. Marinated 20-30 minutes or overnight. Scrape off and reserve the miso marinade. Broil or grill the pork. Brush with reserved marinade and continue to grill until golden.

miso mirin sake sugar

My Mom's Shepherd's Pie

Mix together cream of mushroom soup kidney beans and cooked hamburger. Put in bottom of glass baking dish. Add mashed potatoes in an even layer on top of the mixture. Add cheese on top of mashed potatoes. Bake in 450°F oven for 20 minutes or until all of the cheese is melted.

red kidney beans mashed potatoes cheddar cheese

Red Potato Salad

Boil potatoes in water until soft. While cooking beat all remaining ingredients except paprika; set aside. Drain potatoes. Place in a large bowl and allow to cool slightly. Slowly pour the sauce over potatoes and egg. Carefully stir to coat. Sprinkle with paprika cover and refrigerate for at least 4hrs or overnight. YUM!

mayonnaise dry parsley flakes onions Dijon mustard red wine vinegar sugar salt celery seed fresh ground pepper paprika

Dark Chocolate-Chunk Brownies

Chop chocolate into about 1/2-inch chunks; about 2 cups. In a small microwave-safe bowl combine half the chocolate and the butter. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted 1 to 1 1/2 minutes. Stir until mixture is smooth. Let stand until just warm to touch. In a bowl with a wooden spoon beat eggs sugar salt and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour about a third at a time stirring after each addition just until blended. Add remaining chopped chocolate and mix just until chunks are evenly distributed. Line bottom and sides of a 9-inch square baking pan with cooking parchment draping over rim a little. Scrape batter into pan; spread level. Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression 20 to 25 minutes; take care not to overbake. Cool completely in pan on a rack at least 1 hour. Lift brownie out on parchment peel off parchment and set brownie on a board. Cut into 8 squares or wedges or 16 triangles.

bittersweet chocolate butter eggs sugar salt vanilla all-purpose flour

Sauerkraut and Apples

Pour the beer into a liquid measuring cup and allow it to get flat. Meanwhile heat butter or oil (or a combination) in a large saucepan over medium heat. Add bacon and cook until fat is rendered; stir in onion and apples and continue cooking until onion and apple have softened about 3 to 4 minutes. Add sauerkraut using tongs to combine. Add beer and sprinkle with caraway seeds; season with salt and pepper. Once mixture begins to boil cover and reduce heat; cook 45 minutes stirring occasionally with tongs until apples are quite soft. Serve warm.

beer unsalted butter olive oil bacon onion tart apples sauerkraut caraway seed

Salmon Spaghetti With White Sauce

oil spaghetti according to package. In a large skillet heat oil. Add garlic and saute. Add salmon broth parsley cream cheese milk and salt. Heat on med. heat until cream cheese is melted and everything is well heated. Serve over spaghetti. Garnish with olives.

spaghetti garlic olive oil chicken broth parsley cream cheese evaporated milk black olives salt

Manwich Style Enchilada Casserole

Saute' ground beef onion and garlic in 10-inch skillet until beef loses redness. Drain fat. Add seasonings Manwich and water; simmer 3-5 minutes. In a 1 - 2 1/2 quart casserole arrange alternate layers of tortillas meat sauce and cheese until used up. Bake at 350 for 20 - 25 minutes.

ground beef green onion garlic cloves chili powder seasoning salt pepper water corn tortilla cheddar cheese

Heavenly Mocha Brownie 3 Chocolate Trifle

Heat oven to 350°. Grease a 9x9x2 pan. For the brownies combine the butter sugar and cocoa in large saucepan. Srit constantly on medium heat until butter is melted. Remove from burner and add in vanilla extract and egg. Beat lightly until well combined. Combine the flour baking soda and baking powder. Add the flour mix and milk alternatly to chocolate mix. Beat continuously after adding each. Add 1/2 cup of chocolate chips stir and then pour into pan. Bake approx 20 minutes or until toothpick placeed in center comes out clean. When done take it out of oven. With a fork pierce the top at 1-inch intervals. Brush the coffee liqueur sugar on top. Let cool in the pan completely and then cut into 1-inch pieces and set aside. Meanwhile follow pudding instructions as required for making pie but don't chill after beating. Add in the remaining chocolate chips; stir to combine well. Place 1/2 the brownies on bottom of serving bowl then half of pudding then 1/2 whipped cream. Repeat layers and sprinkle slivered alomnds if desired. Cover trifle and refrigerate for at least 4 hours (overnight even better).

egg sugar butter milk vanilla extract all-purpose flour baking powder baking soda sugar instant chocolate pudding mix

Guatemalan Challah

In a large bowl whisk together the yeast and 3/4 cup of the flour then whisk in the warm water until smooth. Let sit uncovered for 20 minutes or until it begins to ferment and puff up slightly. Whisk 2 eggs oil salt sugar and cardamom into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar are dissolved. Stir in the remaining flour all at once. When the mixture is a shaggy ball scrape it out onto your work surface and knead it until smooth and soft no more than 10 minutes. Knead in the raisins just until they are equally distributed. Place the dough in the bowl and cover set aside to rise until doubled in bulk up to 2 hours depending on the temperature of your kitchen. Line baking sheets with parchment paper. Divide the dough into two 1-pound portions for loaves or 16 rolls. Braid or shape as desired position on the prepared sheets and cover again to rise until tripled in size up to 1 1/2 hours. Thirty minutes before baking put oven racks in upper and lower third positions and preheat to 350°F. Beat remaining egg with a pinch of salt for glazing the bread. When the loaves have tripled in size and stay indented when gently pressed with a fingertip brush with the egg glaze. If desired sprinkle with sesame or poppy seeds. Bake rolls for 15-20 minutes loaves for 25-35 minutes until well-browned. You may tent them with foil if they are browning too quickly. Remove from oven to cool on racks. Freezes well.

bread flour warm water instant yeast eggs salt sugar ground cardamom raisins poppy seeds sesame seeds

Baked Feta

Cut feta into eight slices. Slice tomatoes crush and dice garlic. Cut foil into four squares the size of a dinner plate. Place a few slices of tomato on the foil then some onion then two slices of feta pop on top some more tomato sprinkle with garlic salt and pepper and drizzle with olive oil. Repeat the process with the other three foils and close to make parcels. Place them in a pre heat oven of 200 F and cook for 20 minutes. When opening be extra careful as steam will escape. Serve with crusty bread.

feta cheese garlic cloves olive oil onion pepper salt tomatoes

Basketball Queso

Set a large saucepan over medium-high heat with the butter. Once melted whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened about 5 to 8 minutes. Season with salt pepper garlic onion and cayenne. Remove from the heat and stir in the diced tomatoes chiles and cheeses until melted through. Keep on very low heat until ready to serve. Cook the soyrizo in a skillet according to the package directions. To serve pour the cheese sauce into a round pie plate or casserole dish and smooth out into an even layer. Spoon the soyrizo on top in lines mimicking the lines of a basketball. Serve immediately with salsa guacamole and sour cream on the side and chips for dipping!

unsalted butter flour salt black pepper cayenne pepper diced tomato whole green chili cheddar cheese monterey jack cheese chorizo sausage salsa sour cream

Fennel-Crusted Trout With Lemon-Ginger Vinaigrette

In a bowl mix fennel vinegar shallot ginger lemon peel and salt. Whisk in 1/2 c olive oil until combined then stir in raisins. Brush both sides of trout with oil then sprinkle with additional salt and the fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. Pour in about 1/2 tsp olive oil then wipe pan with a paper towel. Set fillets skin side down in pan. Cook turning once with a spatula until surface is lightly golden and fish is opaque in center of thickest part 5 to 6 minutes. Transfer each fillet to a plate. Whisk vinaigrette to combine and spoon over the fillets.

fennel bulb white wine vinegar shallot fresh ginger lemon peel salt olive oil golden raisin trout fillets fennel seeds

Chicken Caesar Tetrazzini

Cook spaghetti according to package directions. Drain and combine with chicken mushrooms broth and dressing in a large mixing bowl. Place mixture in a 10-inch baking dish. Mix together Parmesan cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350°F for 25 minutes or until casserole is hot and bubbly.

spaghetti chicken broth parmesan cheese

Pork Medallions With Blue Cheese-Chive Stuffing

Preheat oven to 425 degrees. Sprinkle pork with pepper. In large skillet heat oil over medium-high heat. Cook pork slices turning once 2-4 minutes until browned. Transfer pork in single layer to baking sheet. In small bowl mix together blue cheese chives and crumbs breaking any large pieces of cheese into crumbs. Top pork slices evenly with cheese mixture. Bake in preheated oven 10-12 minutes until internal temperature is 155 degrees.

fresh ground pepper olive oil blue cheese fresh chives

Polish Appetizer

In a medium sauce pan combine all ingredients except kielbasa. Mix well and cook over low heat until well balanced (clear and smooth). Cut kielbasa into bite size pieces. Add kielbasa and heat thoroughly. Make sure heat is low and cook for at least an hour until the sauce cooks down. The longer it cooks the better.

kielbasa lemon juice Dijon mustard ginger powder

Tex Mex Egg Puff

Preheat oven to 350º. In a greased 7 × 11 baking dish layer split chiles and Jack cheese. Combine eggs corn milk flour baking powder and garlic salt; mix well. Pour over chiles and top with cheese. Bake at 350º for 30 minutes until puffed and browned. Serve with Salsa.

whole green chilies low-fat monterey jack cheese eggs whole kernel corn skim milk flour baking powder low-fat cheddar cheese salsa

Edamame Succotash

Saute bacon in skillet over medium-high heat stirring as needed until fat renders about 4 minutes. Immediately add carrots and onions. Saute 3 minutes then add red pepper and cook another 4 to 5 minutes until onion is translucent stirring to prevent burning. Add corn and cook stirring 1 minute. Stir in half-and-half and tomatoes and reduce heat to simmer. Cook stirring occasionally until sauce thickens slightly about 4 to 5 minutes. Remove from heat and stir in edamame and parsley. Just before serving season to taste with salt and pepper.

bacon onion red bell peppers edamame corn kernels grape tomatoes half-and-half dried parsley sea salt black pepper

1-2-3-4 Hamburger Pot Pie

Brown ground beef in medium skillet and drain fat. Add mixed vegetables and gravy and heat through. Pour mixture into an 8x8 inch baking dish. Separate crescent rolls into 8 triangles and place on top of beef mixture with triangle points toward the center. Bake at 350 degrees for 30 minutes or until rolls are cooked through and browned.

ean ground beef

Tri-Colored Cauliflower

Heat 1 inch salted water to boiling. Add cauliflower. Cover and and heat to boiling; reduce heat. Simmer until tender about 20 to 25 minutes; drain. Cook and stir tomatoes onion and chilies in oil in 10- inch skillet until onion is tender about 5 minutes. Stir in salt and cinnamon. Simmer uncovered 5 minutes. Stir in olives; heat until hot. Place cauliflower on serving plate. Cut into 8 wedges; separate wedges slightly. Spoon tomato sauce over and around cauliflower wedges. Sprinkle with cheese.

head cauliflower tomatoes onion green chilies salt ground cinnamon ripe olives monterey jack cheese cheddar cheese

Taco Salad

Brown beef; drain. Add taco seasoning and some water. Simmer a few minutes then add beans and simmer until cooked down as desired. Make salad adding meat mixture and chips last. Serve immediately.

ground beef tomatoes onion pinto beans iceberg lettuce cheddar cheese

Tiramisu Cupcakes

Preheat oven to 350°F Spray the muffin pan with nonstick cooking spray or just rub the insides with cooking oil. To make the cakes combine the cake mix combine cake mix sour cream egg coffee granules and water. The batter should be thick. If using regular sized muffin pans: divide batter evenly among cups of pan. Bake 10-12 minutes or until wooden pick inserted in centers comes out clean. If using Pampered Chef Deluxe Mini Muffin Pan: spoon 1 tablespoon of filling in each cup. Bake 8-10 minutes or until wooden pick inserted in centers comes out clean. Repeat with remaining batter. Meanwhile mix together the mascarpone cheese just 1/4 cup of powdered sugar vanilla extract. Put in plastic bag for piping and set aside. You can also place your whipped topping in a plastic bag for piping and refrigerate until needed. Place remaining 2 tablespoons of the powered sugar in a small bowl and have your tart-shaper (or whatever you will use to create the indentations) ready. When the cakes are done immediately make the indentations with the tart-shaper. Dip the tart-shaper in the powdered sugar to prevent the cake from sticking to tart-shaper. Brush the tops of each cake with the coffee liqueur. Move the cakes to a cooling rack to cool completely. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with shaved chocolate or cocoa powder.

sour cream eggs instant coffee granules water mascarpone cream cheese powdered sugar vanilla extract

Spicy Black Bean Soup

Combine beans stock tomatoes paprika onion powder garlic sea salt and tomato paste in large pot. Bring to a boil and then lower heat and simmer for 3 hours. Add cilantro jalapeño and green onions to soup and let simmer for 5 minutes. Using a hand immersion blender blend until smooth or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.

black beans diced tomatoes paprika onion powder garlic coarse sea salt tomato paste cilantro green onion sour cream

Chicken Vegetable Noodle Soup

Combine all ingredients except broccoli peas noodles in slow cooker. Cover and cook on high 4-6 hours. Stir in remaining ingredients during last 20-30 minutes.

chicken onion celery carrot parsnip dried thyme dried rosemary broccoli florets peas

Pumpkin Whoopie Pies

Preheat oven to 350*. Line cookie sheet with parchment paper. In a large bowl whisk together the melted butter and brown sugar until smooth. Whisk in the eggs pumpkin puree pumpkin pie spice 1 teaspoons vanilla the baking powder and 3/4 teaspoons salt. Using a spatula fold in the flour. Using and ice cream scoop or tablespoon drop 12 mounds onto the cookie sheet -- bake until springy to the touch -- about 10 minutes. Cool on a wire rack completely. Meanwhile using an electric mixer cream the softened butter with the cream cheese. Add the powdered sugar and the remaining salt and vanilla; mix on low speed until blended the beat on medium-high until fluffy.about 2 minutes. Spread the cream filling between two cakes.

unsalted butter brown sugar eggs pumpkin puree pumpkin pie spice vanilla baking powder baking soda salt flour cream cheese powdered sugar

Mushroom Beef Stroganoff

In a large skillet heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add soup sour cream onions thyme and marjoram; heat gently (do not boil). Serve over noodles or rice.

butter margarine fresh mushrooms sour cream green onion dried thyme dried marjoram rice

Chocolate Yogurt II

Mix 1 package of hot cocoa with enough water to make a thicker liquid. Spoon in yogurt. Do not stir. Eat like a sundae.

plain yogurt hot water

Low Fat Potato Skins

Wash potatoes and wrap them each in foil. Bake on 425°F for 1-1 1/2-until they feel soft. Cool a bit so they can be handled and then cut in half long ways. Scoop out the insides leaving just a bit of potato. Spray potatoes inside and out with Pam and put back into 425°F oven for 10 minutes or until a little crisp. Divide cheese and bacon bits evenly and fill the skins. Place back into oven for about 8 minutes or until cheese melts. When all cooked add what ever garnish that you would like and share!

potatoes fat-free cheddar cheese low-fat cheddar cheese bacon bits green onion lettuce fat free sour cream low-fat sour cream salsa black olives

Tagarini

Cook noodles and drain. Place in large bowl. Brown and drain hamburger. Add to noodles in the bowl. Saute onion and green pepper in a small amount of oil. Add the peppers and onions to the bowl. Add all the rest of the ingredients to the bowl except the cheese and bread crumbs. Mix well. Place in a large casserole dish and heat at 350 till bubbly. Sprinkle with bread crumbs and cheese continue heating till cheese is melted. If you have any leftover to freeze place in an disposable tin pan and put in a ziploc bag and freeze. Add the bread crumbs and cheese at the end of the cooking cycle.

hamburger whole kernel corn ketchup chopped tomatoes cheddar cheese green pepper onion mushrooms

Easy Smothered Pork Chops

Season each chop front and back with the fresh garlic dried thyme cayenne salt and pepper. Put the flour in a shallow platter and dredge each chop in the flour. Shake off the excess. Heat the olive oil in a large saute pan or cast iron skillet over medium heat. Once oil is hot lay pork chops in single layer and cook 3-4 minutes on both sides till golden brown. Remove the pork chops from pan. Add the onions into the pan and saute until slightly tender. If the pan seems dry drizzle in some olive oil before adding the onions. Sprinkle in 1 tablespoon of flour into pan stirring frequently until rawness of flour has been cooked out. Add the chicken broth. Let it come to a simmer and reduce down a bit. Stir frequently to loosen up what was stuck to the bottom of the pan. Add the buttermilk to make the sauce into a creamy gravy. Return the pork chops to the pan spooning the gravy over them. Cover and let simmer for 10 minutes until the pork is cooked through. Season with salt and pepper and garnish with freshly chopped parsley.

fresh garlic dried thyme cayenne pepper salt black pepper extra virgin olive oil all-purpose flour onion fat-free chicken broth low-fat buttermilk fresh flat-leaf parsley

Sand Art Cookies

Melt butter and stir in egg. Add dry ingredients and mix well. Form 1\" balls and place 2\" apart on greased cookie sheets. Bake at 350F for 10-12 minutes.

butter egg sugar rolled oats brown sugar flour baking powder salt chocolate chips

The Broads' and the Bonn's Breakfast Pizza

Spread pizza dough into a pizza pan or cookie sheet and press up the sides. Bake according to package directions. Prepare ingredients so they are ready to assemble into a pizza. Cook the sausage bacon and dice the Canadian Bacon. Chop the onion. Grate 3 cups of Cheddar cheese. Slightly beat the eggs with the seasoning packet from the Stove Top and soak in the stuffing mix to soften a bit. Then scramble the mixture til eggs are set. -------------------------------------------. To make the gravy/sauce: Melt the butter in a sauce pan over medium heat. When it is sizzling add the flour and whisk well until there are no dry clumps. Let this gently bubble for 2 minutes or so but do NOT let it begin to brown. This will remove the starchy taste from the flour. Remove from heat and slowly pour in the milk and cream and whisk very well til smooth. Return to burner and heat on medium until it is thick. (It will be much thicker than what you would ordinarily make a gravy to be. But it needs to be in order to sit on top of the crust instead of getting absorbed into it). Season with salt and pepper to taste. (keep in mind that there are a lot of salty ingredients in a pizza so use a light hand when salting). ---------------------------------------Assemble the pizza: Spread 1 cup gravy/sauce mixture on prepared crust. Sprinkle one cup cheddar cheese on top of gravy. Next evenly distribute egg/stuffing mixture. Spread another cup of gravy over eggs. Sprinkle Canadian bacon pork sausage and bacon next. Sprinkle remaining two cups of cheddar. Top with chopped green onions and chopped basil and bake at 350 for 15-20 minutes.

flour butter half-and-half cream salt pepper bulk pork sausage Canadian bacon bacon cheddar cheese eggs Stove Top stuffing mix green onions fresh basil

Easy Delicious Tuna Pasta

Cook the Pasta until \"al dente\" & drain. Drain the Tuna. Heat Tuna & Cream in a heavy saucepan on medium heat -- DO NOT BOIL - remove from heat. Add chopped parsley to taste. Add Salt & Pepper to taste. Mix in the Pasta. Sprinkle Parmesan cheese to taste. Serve while hot with a Salad & French stick. Enjoy!

tuna in brine pasta parmesan cheese fresh parsley

No-Mayo Tofu Eggless Salad

n large mixing bowl mush tofu or press thru potato masher. Add yogurt celery scallion relish mustard salt and pepper. Stir to combine. Cover and chill at least 2 hours.

tofu plain nonfat yogurt celery scallion dill pickle Dijon mustard black pepper

Cold Special Dessert (Tastes Like Cheesecake)

Crush the biscuts and put half of them in a dish with removable sides. Separate the egg yolks and the egg whites. Whisk the egg whites until it stands in peaks when you remove the whisk. Whisk the cream in another bowl. Mix the egg yolks sugar vanilla sugar the lemon zest and the lemon juice to the whisked cream. Carefully fold in the beaten egg whites into the cream mixture. Pour the mixture into the dish. Sprinkel the rest of the biscuts ontop. Cover with plastic cling film and leave in the freezer for 6-7 hours. Take out about 30 minutes before serving.

creme fraiche eggs sugar lemon

Cheesy Artichoke Balls

reheat oven to 350 degrees. Combine flour egg milk oil artichoke cheeses and garlic powder to taste. Form small balls and put on ungreased baking sheet Bake for 18 minutes and cool on paper towel lined plate.

flour cream cheese parmesan cheese garlic powder milk egg artichoke hearts olive oil

Blanches Hominy

Brown the burger drain add rest of the ingredients and bring to a boil. Reduce heat to low medium and simmer for about an hour til most of the liquid is absorbed. Serve with green beans salad and your favorite roll. I like Mile High Biscuits. This is DH favorite. His mother fixed at least twice a month. I make it every 2 or 3 months.

hamburger tomato with juice tomato sauce hominy

Potatoes Royale

Slice potatoes into 1 1/2 quart dish. Add onions and water. Cover with a lid and microwave on high for 12-14 minutes stirring halfway through cooking time. Except bacon combine remaining ingredients. Add to potatoes and mix lightly. Sprinkle bacon on top and microwave on high for 1 1/2 to 2 minutes to heat thoroughly.

bacon potatoes onion water mayonnaise sour cream cheddar cheese salt pepper

Frosty Lemon Crunch Bars

Crust; In a small bowl mix together graham cracker crumbs melted butter and sugar. Pat 1/2 of mixture into the bottom of an 8\" x 8\" baking pan. Set aside . Chill evaporated milk can in freezer until soft ice crystals form through the milk ( about 15- 20 minutes ). Remove from freezer and place milk in a small bowl whip until stiff peaks form ( about 1 minute ). Add lemon juice and whip again ( about 2 minutes ). In a separate bowl beat eggs sugar and salt until thick and creamy ( about 5 minutes ). Fold in whipped milk mixture and grated rind. Spoon filling mixture over crust in pan Sprinkle remaining crust mixture over filling. Freeze until firm - 4 hours. Cut into bars and serve cold.

graham crackers butter sugar evaporated milk lemon juice eggs sugar salt fresh lemon rind

Santa Fe Chicken Tacos

Cut chicken into 1/2\" chunks; toss with chili powder and salt. Heat oil in a large deep skillet over medium-high heat. Add chicken bell pepper garlic ground cumin and jalapeños. Stir-fry 5 minutes or until chicken is no longer pink in center. Add picante; simmer uncovered 3 minutes stirring occasionally. Stir in tomato and cilantro; heat through. Spoon mixture into taco shells; sprinkle with cheese and serve with toppings as desired.

boneless skinless chicken breast chili powder ground cumin kosher salt canola oil green bell pepper garlic tomatoes fresh cilantro flour tortillas low-fat cheddar cheese lettuce low-fat sour cream

Holiday Jello Mold

Stir boiling water into jello until jello is completely dissolved about 2 minutes. Stir in cold juice. Refrigerate 1 1/2 hours or until jello is thickened. Stir in fruit. Spoon into 6-cup jello mold sprayed with nonstick cooking spray. Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

boiling water strawberry Jell-O gelatin dessert cranberry juice pineapple chunks mandarin oranges

Traditional Yorkshire Pudding

Sieve the flour into a mixing bowl. Make a well in the the centre of the flour and add the eggs and with either a electric hand whisk or by a hand whisk start to incorporate the flour from the edges. As the mixture starts to thicken add a little of the milk and water continue until all liquid is added and mix till smooth. Leave for about 15 minutes to half an hour. Preheat the oven to 220°C gas mark 7 425°F. Pour a little oil into a 12 muffin tin (or yorkshire pudding) an place in oven for about 10 minutes Remove from oven and pour batter mixture into tin as quickly as possible. Place tin back into oven on a high shelf and leave to cook for about 34-40 minutes until golden brown and crisp.

eggs milk water plain flour salt fresh ground black pepper

Asparagus Quiche

Pastry: In a food processor pulse the flour and salt to mix; add the butter and egg and pulse just until ball forms; remove onto a sheet of plastic wrap; form a disk wrap tightly and refrigerate 1 hour. On a lightly floured surface roll the dough into a 10\" to 11\" circle and fit into an 8\" glass pie pan; trim away excess crimp edges and refrigerate another 30 minutes. Filling: Preheat the oven to 425°; blanch the asparagus in boiling salted water for 2 minutes; drain and plunge into an ice bath drain well;. Mix the eggs and cream; season with salt and pepper and add chives; place the asparagus on the pastry and pour in the cream mixture. Bake for 20 minutes reduce heat to 350° and bake another 40 minutes or until set and lightly browned; let rest a few minutes before serving.

unsalted butter all-purpose flour egg salt asparagus spears eggs heavy cream chives

Cool Whip Fruit Dip

In a medium-sized bowl stir together Cool Whip and yogurt. Serve whip with pineapple chunks strawberries banana slices apple slices or your favorite fruits.

ool Whip

Baked Eggs With Cheddar and Bacon for Two

Preheat oven to 325°. Coat two 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese parsley salt and pepper; sprinkle over tops. Bake uncovered 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm. Meanwhile in a small skillet cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.

eggs milk smoked cheddar cheese fresh parsley salt pepper bacon

To Die for Spaghetti Carbonara by Tom Cruise

Put 1/2 inch of olive oil in sauté pan. Add 2 cloves (or more) chopped garlic onion and bacon cut into small squares. Let simmer 30 minutes don't let mixture boil! During last 10 minutes of simmering add crushed red pepper flakes if using (I used 1 teaspoon). In bowl beat 4 eggs with lots of salt and fresh ground pepper. Cook spaghetti until al dente. Drain and immediately add egg mixture to pasta. (The pasta needs to be real hot in order for the eggs to cook). Stir until eggs are cooked. Mix into sauté pan and finish with the grated cheese. ENJOY!

extra virgin olive oil garlic cloves onion pancetta eggs spaghetti parmesan cheese parmigiano-reggiano cheese crushed red pepper flakes

Goodtime Beef Brisket (Diabetic Crock Pot Recipe)

Put meat in a slow cooker. Combine remaining ingredients and pour over the meat to cover. Cook on low heat for 8-10 hours. Remove meat and slice thin. Serve over couscous.

beef brisket beer tomato sauce prepared mustard Worcestershire sauce garlic powder allspice brown sugar green bell pepper onion salt pepper

Cheesy White Sauce! Microwaved for Quickness and Ease.

In microwave oven melt butter. Add flour and mix till all incorporated. Whisk in milk nutmeg and white pepper and microwave till thickened. Remove from microwave and stir in the cheese till melted. If needed cook till flour taste disipates. Season to taste.

butter flour milk asiago cheese nutmeg white pepper

Fennel and Sausage Risotto

In a large skillet heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat breaking up the meat with a spoon until browned about 5 minutes. Add the fennel and cook stirring occasionally until softened and lightly browned about 8 minutes longer. Cover and keep warm. In a medium saucepan bring the chicken stock to a simmer; keep warm. In a large saucepan heat the remaining 2 tablespoons of olive oil. Add the onion season with salt and pepper and cook over moderate heat stirring until softened about 5 minutes. Add the rice and cook for 1 minute stirring constantly to thoroughly coat it with the fat. Crumble the saffron into the wine and add it to the rice. Cook stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat stirring constantly until nearly absorbed. Continue adding the stock 1/2 cup at a time stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick creamy sauce about 20 minutes total. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese butter and parsley. Serve immediately.

olive oil fennel bulb onion arborio rice saffron thread dry white wine pecorino romano cheese unsalted butter flat leaf parsley

Lemon, Orzo, and Meatball Soup

Combine first 4 ingredients 2 teaspoons lemon zest and 1/2 teaspoons rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoons each). Saute meatballs in two batches in 1 tablespoons hot oil per batch in a dutch oven over medium heat 3-4 minutes or until browned. Remove with a slotted spoon. Saute onion and next 2 ingredients in remaining 1 tablespoons hot oil in dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth lemon juice and remaining 2 teaspoons zest and 1/2 teaspoons rosemary. Bring to a boil stirring occasionally. Add orzo. Reduce heat to medium; simmer stirring occasionally 7 - 9 minutes or until pasta is almost tender. Stir in meatballs; simmer stirring occasionally 5-7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

ground chicken egg kosher salt lemon zest dried rosemary olive oil onion carrots garlic cloves chicken broth lemon juice orzo pasta parmesan cheese flat leaf parsley

Ospidillo Cafe Gourmet Mushrooms

Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off. Melt the butter in a 2- or 3-quart pan on low heat. Mash the bouillon cubes in with the butter and stir until they are dissolved. Then add the garlic. Add the mushrooms to the pan stir then add the wine. Stir. Cover and maintain low heat (barely a boil) for about 25-30 minutes stirring occasionally. The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.

fresh mushrooms butter beef bouillon cubes fresh garlic red table wine

Sweet Honey Mustard Salad Dressing

Whisk together. Store in refrigerator until ready to use. Good for 5 to 7 days.

mayonnaise honey apple cider vinegar canola oil olive oil dill weed 2% low-fat milk buttermilk salt black pepper

Cheesy Chicken & Rice Bake

MIX soup water rice onion powder and black pepper in 2-qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover. BAKE at 375°F for 45 minute or until chicken is no longer pink and rice is done. UNCOVER Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

long-grain white rice onion powder ground black pepper boneless skinless chicken breast halves cheddar cheese

Chicken Saltimbocca

Squeeze spinach to remove excess water. In a bowl toss with 2 tsp oil; set aside. Layer on flatted chicken 1 slice prosciutto spinach then Parmesan. Roll each cutlet and secure with a toothpick (or 2). In a skillet heat 1 tbsp oil on high flame. Cook chicken rolls 2 minute per side until golden. Add broth and lemon juice; bring to a boil. Reduce heat to medium cover and simmer 4 minute until just cooked. Remove chicken. On a high flame cook down broth mixture to approximately 1/4 cup (5 min.) Drizzle sauce over the chicken.

frozen chopped spinach olive oil olive oil chicken breasts prosciutto parmesan cheese reduced-sodium chicken broth fresh lemon juice

Oriental Chicken Broth

ombine all ingredients in 3 quart saucepan. Bring to a rolling boil. Skim surface. Reduce heat cover and simmer 1 hour. Strain broth. If desired make broth ahead cover and refrigerate until chilled. Remove any fat from surface before using. Makes about 6 cups. Variation- Add 1-2 teaspoons Cognac to each serving.

chicken backs green onions gingerroot water chicken bouillon salt

Veggie Pizza Squares (Makeover - Light)

Preheat oven to 375°F. Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations. Bake for 10-12 minutes or until golden brown. Cool completely on a wire rack. Meanwhile in a small mixing bowl beat the cream cheeses yogurt mayo milk dill and garlic until smooth. Spread over crust. Sprinkle with carrots cauliflower broccoli green pepper mushrooms olives and onion. Cover and refrigerate for at least 1 hour. Cut into 24 squares and serve. Refrigerate leftovers.

low-fat cream cheese fat free cream cheese plain yogurt low-fat mayonnaise nonfat milk dill weed garlic powder carrot cauliflower floret fresh broccoli florets green pepper fresh mushrooms sliced ripe olives sweet onion

Shrimp Soup

Put ingredients except shrimp in chicken stock. Bring to boil and then lower heat. Cover and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so you may take the rest internally.

green onion celery salt garlic Lea & Perrins Worcestershire Sauce parsley white wine shrimp

Dried Blueberry Muffins (Gift Mix in a Jar)

Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the sugar flour baking powder soda salt and then dried blueberries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. DRIED BLUEBERRY MUFFINS GIFT TAG: Additional ingredients to be added by the recipient: 1 cup buttermilk 1/2 cup melted butter 2 eggs and 1 tsp vanilla extract. DRIED BLUEBERRY MUFFIN INSTRUCTIONS: Preheat oven to 375. In a large bowl combine the buttermilk butter eggs and vanilla. Add the contents of the jar and stir until just mixed; do not overstir. Spoon the batter into greased or papered muffin tins filling each cup two-thirds full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the tin then transfer to a wire rack and cool completely. Serve immediately or store in an airtight container for up to 1 week.

sugar flour baking powder baking soda salt buttermilk butter eggs vanilla extract

Baked Brie

Take out the pastry to defrost this will be the most time consuming step. Once it is defrosted roll the dough out to more of a round shape. I do this right on the cookie sheet that I am going to cook it on. I also like to have a layer of parchment paper so that it won't stick later. Preheat the oven to 400. Once the dough is rolled out spread the preserves lightly on the entire surface. You may not use all the preserves it should be just a thin coating. Cut the rind off the top of the brie only. Place the brie in the center of the pastry. Use a knife to break the almonds. In a pan heat them with the butter for 3-5 minutes stirring constantly. Layer the brown sugar on top of the brie. Place the nuts on top and finish off with the cinnamon and nutmeg. Fold the pastry up around the brie not pulling to make holes. Squeeze the pastry together using wet hands or extra preserves to help it stick. Beat one egg with a little water to make an egg wash. Brush the egg onto the pastry all over. Place the brie in the oven for 20 minutes. Check on it at this time some ovens need a few extra minutes to give it a nice golden color. Serve with crackers or without. I have used this as a stand in for cheese and crackers and as a side dish for beef stew and both times every bite disapeared.

frozen puff pastry butter brown sugar cinnamon nutmeg egg

Grilled Iced Apricot Jam

Before attempting to cook this recipe you must come to terms with your mortality in lieu of your almost certain death. Bring the apricots and caster sugar 3 cups' worth as well as the apple slices to simmer and then turn down the heat letting it cook for a further 4-5 hours until gloopy in texture. Take a moment to familiarise yourself with the workings of temperature. A quick summary follows: [I will try to keep the science lingo to a minimum]. Hot as we know is an increase of cold. Which means the more something cold increases (Ie the colder it gets) the higher the temperature. With this in mind proceed to: Use your rocket to launch yourself and your apricot jam into space. It is absolutely crucial that you calculate your trajectory so that you pass through a shaded expanse beyond the Earth's atmosphere so that your jam can be sufficiently cooled infact frozen. If you do not do this your jam may heat up to up to 260 degrees celcius thoroughly spoiling the recipe. Passing through shade begin a space walk outside your craft with apricot jam and your portable grill (insert batteries prior) in hand. Merely wait as your jam will begin to freeze as the outside temperature nears absolute zero. When iced: Place your iced jam on top of the grill and cook for 2-6 minutes. In the unlikely event of your persisting to be alive return to Earth and serve your grilled iced apricot jam on a round of toast for a delicious and fruity breakfast!

apricots caster sugar apple rocket

Cheesy Baked Scallops

Preheat oven to 350 degrees. For topping: In small saucepan melt butter. Add garlic onions parsley salt and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside. In large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes. Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture. Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.

scallops garlic onions olive oil heavy cream parsley gruyere mild cheese parmesan cheese white wine butter

Potatoes With Bacon and Onion

Boil the potatoes till tender drain and slice them. Fry the onion in the oil till soft but no browned. Set aside. Keep warm. Fry the bacon till crisp. Add the potatoes and cook till brown on both sides. gently stir in the onions and parsley warm through and serve. Season with the salt and pepper to taste.

potatoes onion olive oil smoked bacon parsley salt pepper

Fudge

Bring to a boil the sugar and milk and let it boil exactly six minutes stirring constantly. (If you can do this over a double-boiler it will help you but it isn't required.). In another pan or bowl have the chocolate butter vanilla extract and salt ready. You can use chocolate chips or good quality bar chococate. The better the quality of chocolate the better the fudge. Pour hot mixture of sugar and milk over the other ingredients and blend together until all the chocolate has melted. Add nuts -- whatever type you prefer and in the size you prefer in fudge. Pour into pan and set for six hours in the fridge until the fudge has set.

sugar evaporated milk chocolate butter vanilla extract salt

Committee Salad

Mix together:. 1/2 Cups Oil. 3 tablespoons Red Wine Vinegar. 1 tablespoons Lemon Juice. 2 teaspoons Sugar. 1/2 teaspoons Salt. 1/2 teaspoons Dried Mustard. 1 Clove Garlic crushed Mix together:. 1 Bag Mixed Romaine. 1/2 C Shelled Sunflower Seeds. 1/2 C Roasted Almonds slivered. 2 Green Onions chopped. 1 Lg. can Mandarin Oranges drained. Fresh Strawberries sliced.

red wine vinegar lemon juice sugar salt dried mustard garlic clove romaine lettuce sunflower seeds green onions mandarin oranges fresh strawberries

Almond Eggnog Pound Cake

Grease a 10 inch fluted tube pan with 2 T. butter. Press almonds onto the bottom and sdes of pan; set aside. Melt remaining butter. In a large mixing bowl beat the cake mix eggnog eggs rum extract nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

butter eggs ground nutmeg

Mom's Funeral Salad

In a saucepan bring the pineapple juice and Jell-O to a boil set aside and cool well. Add the buttermilk Cool Whip and fruit and pour into a 13x9 glass baking dish. If desired you can top with additional Cool Whip we usually do. Suggestions:. Lime with pineapple or chopped pears. Apricot with smashed canned apricots. Peach with peaches. Orance with mandarin oranges. Raspberry with frozen raspberries. Strawberry with frozen strawberries.

Jello gelatin buttermilk Cool Whip

Tuna Casserole

Saute mushrooms in butter set aside. Cook noodles and drain. Mix together noodles tuna soup sour cream and mushrooms in a large bowl. Fold in peas so they don't get smushed. Place mixture in a casserole. Melt stick of butter and mix with Ritz cracker crumbs. Top casserole with cracker mixture. Bake at 375 for about 30 minutes until crumbs are toasty looking and casserole is bubbly.

butter margarine tuna sour cream butter margarine