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Chewy Shreddies Cereal Bars

Grease an 8\" square pan. Microwave corn syrup and peanut butter in large microwaveable bowl on HIGH for 1-1/2 minutes or until peanut butter is almost melted. Stir until well blended. Add remaining ingredients mix well. Press into prepared pan. Refrigerate 1 hour or until firm.

light corn syrup peanut butter unsweetened coconut dried cranberries

Nikujaga (Japanese Beef Stew)

Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables ginger and mushrooms in the pot and saute together for a minute or two. Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface. Add sake sugar mirin soy sauce and curry powder and cover. Simmer until vegetables are softened stirring occasionally (about 20-30 minutes). Serve with green onions in top.

ground beef potatoes pumpkin carrot shiitake mushrooms yellow bell pepper red bell pepper sake soy sauce mirin sugar curry powder green onions rice

Dorito Pie

Brown ground meat drain. Add chilies. In large bowl combine soups enchilada sauce and milk with crushed Doritos and meat. Pour into a greased 11 x 13 pan top with cheese. Bake 30 minutes at 350 degrees.

green chilies milk

Old Time Sesame Seed Candy

Grind peanuts sesame seeds and pecans together. Place in a bowl and set aside. In a medium pot boil syrup sugar and butter until a test drop into water forms a ball (like soft caramel). Add the ground ingredients peanuts sesame seeds pecans and the coconut to the syrup mixture. Mix well and then pour onto wax paper. Let cool. Cut into squares or JUST PULL it apart. Place into a air tight container.

granulated sugar roasted peanuts sesame seeds butter margarine pecans flaked coconut

Quick Ginger Cookies

Cream shortening. Add sugar egg and Fancy Molasses. Add dry ingredients. Mix well. Make into small balls roll in white sugar and press down with a fork. Bake at 375F 8-10 minutes.

shortening white sugar egg molasses flour baking soda cinnamon clove ginger salt

Meat and Potatoes Burger

Place the potatoes in a sauce pot with water to cover by one inch. Bring to a boil over high heat add some salt and cook the potatoes until tender 12 minutes. Turn off the heat. Drain the potatoes and return to the pot and let them sit for a minute to dry out. Add the butter and a splash of milk or half-and-half. Add the egg and mash mixture with a potato masher or fork. Add the chives and salt and pepper and continue to mash until fairly smooth. Preheat broiler or grill. While the potatoes are cooking start on the burgers. In a bowl combine the sirloin worcestershire and parsley. Grate about 2-3 tablespoons of the onion directly into the bowl; wrap up the remainder of onion and save for another use. Season the meat with salt and pepper and mix to combine. Score the meat with the side of your hand into 4 equal portions. Form each portion into a patty about 1-inch thick and press a slight indentation into the center of each. This dent will promote more even cooking and prevent the burger from bulging. Preheat a large skillet over medium-high heat with about 2 tablespoons of olive oil. Once the oil ripples add the patties and cook on each side for 7-8 minutes for rare to medium-rare; 11-12 minutes for medium to medium well-done turning once. Use the same timing if cooking on a grill. Split the kaiser buns and toast lightly under the broiler for just a minute if desired. To build the burger slather the bun bottoms with mustard and top with watercress or lettuce. Place the burger next and the put a mound of the mashed potatoes on top of each. Put top of bun over potatoes and enjoy.

baking potatoes salt butter half-and-half egg chives black pepper Worcestershire sauce flat leaf parsley onion extra virgin olive oil mustard watercress lettuce

Red Snapper a L' Orange

Combine salt pepper juice rind and oil. Place fish in single layer in an oiled oven ready dish. Pour sauce on top. Sprinkle with nutmeg. Bake at 350 for 20-30 minutes or until fish is cooked.

red snapper fillets fresh ground black pepper orange zest nutmeg

Moroccan Carrot Salad With Parsley and Roasted Lemon Recipe

Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize about 20 minutes. In a large bowl add the cumin cinnamon ginger cayenne orange zest orange juice salt and pepper. While whisking pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots parsley and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil to taste. Store in the refrigerator until serving time.

lemon olive oil ground cumin ground cinnamon ground ginger cayenne pepper orange zest carrots parsley pine nuts

Carrot Marshmallow Salad

In a large bowl combine carrots marshmallows pineapple chunks raisins and coconut. Toss lightly to mix. Mix in mayonnaise. Carefully fold in whipped cream. (the recipe doesn't say but I think you should whip it first!) Can be frozen.

carrots mini marshmallows pineapple chunk raisins coconut mayonnaise

Ham and Cheese Deluxe Casserole

pre heat oven to 350. Remove liquid cheese pouch from shells and cheese box (set shell pasta aside) mix with sour cream and cottage cheese and ham. refrigerate. fry enough bacon till it makes 1 cup when crumpled up. boil water for elbow macaroni and shell pasta. add both types of noodles and only cook till half of the cooking consistency of desired doneness. once noodles are ready add to refrigerated mixture add the bacon and stir with spoon until well mixed. In large baking pan laced your mixture evenly top with croutons and powdered cheese. place in oven until golden brown on top. around 25 to 30 minutes. remove from oven. let stand 5 minutes before serving.

cottage cheese cheese croutons bacon sour cream ham

Bulgur, Pomegranate and Walnut Salad

Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes or until golden and fragrant. Let cool slightly then chop coarsely. Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute. Add the bulgur and stir to coat with the oil. Add the chickpeas Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low cover and cook without stirring for 20 minutes. Remove from the heat and let stand covered and undisturbed until cooled slightly about 30 minutes. Using 2 forks fluff the bulgur. Add the grape tomatoes pomegranate seeds dill mint and lemon juice and season with salt and pepper. Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.

walnut halves sun-dried tomato packed in oil bulgur canned chick-peas dried ancho chile powder boiling water grape tomatoes pomegranate seeds fresh dill of fresh mint fresh lemon juice pomegranate molasses

Pureed Pumpkin

Split pumpkin in half. With a spoon remove fibrous stringy interior and seeds. Place halves on baking sheet cut-side-down and cover with foil. Bake at 350-degrees for 40 minutes to an hour or until the flesh is tender. Remove from oven and allow to cool until its not too hot to touch. Separate the skin from the pulp with a small knife. Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth. Refrigerate for up to 2 days.

ater

Ww 1 Point Biscuit

Pre-heat oven 425. Mix ingredients and drop onto lightly sprayed cookie sheet. Bake for 13-16 minutes.

skim milk plain fat-free yogurt self-rising flour

Hot Szechwan Chicken

Cut chicken into small pieces and marinate in the soy sauce sherry and cornstarch. Combine sauce ingredients. Place peanut oil in hot wok add the red pepper. Cook for 15 seconds. Add the chicken marinade and all and cook over high heat stirring constantly for about 10 minutes. Add the sauce mixture and cook until it thickens. Serve topped with green onions and peanuts.

boneless skinless chicken breast halves low sodium soy sauce dry sherry cornstarch sherry wine soy sauce brown sugar Worcestershire sauce water cornstarch green onion

Leek Potato Soup

Peel and slice potatoes. Carefully wash the leeks to get all the grit out then cut up the white part and a little bit of the pale green part. Discard the dark green part or use to make vegetable stock. Put all ingredients in a large pot and boil for 30 to 45 minutes or until tender. Mash vegetables with a fork or blend in a blender depending on the consistency you prefer. The soup is a little pale so you may want to garnish with chopped parsley or chives. Clayton recommends adding 3 tablespoons of unsalted butter but I've never missed it. My grandmother also adds 2 teaspoons chicken bouillon which gives it a good flavor.

potatoes leeks water salt

Wholemeal Chocolate Cake

Dissolve cocoa in boiling water. Mix to a smooth paste. Add vanilla and allow to cool. Cream butter and sugar until light and fluffy. Add cocoa mixture. Beat eggs in one at a time beating well after each addition. Sift wholemeal flour standard flour and baking powder together. Return husks from sieve back into the sifted flour. Fold sifted ingredients into creamed mixture. Stir in milk. Spoon mixture into a greased and lined 20cm round cake tin. Bake at 180 degrees C for 40 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack. When cold dust with icing sugar.

boiling water vanilla essence butter brown sugar eggs brown flour flour baking powder milk icing sugar

Chewy Brownies

Combine sugar flour cocoa salt and baking powder. Combine oil eggs corn syrup and vanilla; add to dry ingredients. Fold in nuts. Spread in a greased 13x9 inch baking pan. Bake at 350 for 25-27 min or until a toothpick comes out clean. If desired dust with confectioner's sugar while warm.

sugar all-purpose flour salt baking powder eggs light corn syrup vanilla

Best Roast

Season both sides of roast and place in crock pot. Add onion carrots and potatoes. Add enough beef stock to reach the top of the roast without covering it. Cook on low for 8-12 hours. Lightly shred the steak and let soak in juices 30 minutes before serving.

onion carrot potatoes beef broth pepper

Best Ever Pancakes

Put all dry ingredients in mixing bowl. Blend well with wire whip. Add remaining ingredients and mix well. Add more buttermilk if needed.

flour baking powder baking soda salt sugar eggs buttermilk vanilla

Laurie's Mashed Potatoes

Boil potatoes peel and mash. Add sour cream spoon full at a time . adding more as needed. Cut cream cheese into chunks and slowly add to. potatoes and continue blending. Add cubes of one stick of butter at a. time. If potatoes are still hot/warm the butter& cream cheese should. melt/blend easily. Add garlic salt to tastes. The more the better in my. opinion. Reheat in oven if necessary.

yukon gold potatoes sour cream butter cream cheese

Oven-Barbecued Beef Brisket

Combine the dry-rub ingredients and massage mixture into the brisket. Wrap the meat tightly in plastic wrap and refrigerate at least 12 hours and up to 24 hours. Heat the oven to 225 degrees. Discard the plastic wrap. Place brisket in a roasting pan. Cover loosely with foil sealing it tightly around the edges of the pan. Place in oven. Combine the wet-mop ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer about 10 minutes until thickened. About every 30 minutes remove brisket from oven lift back foil turn meat baste it with wet mop and re-cover. Cook 8 to 10 hours or 1 to 1 ¼ hours per pound.

paprika chili powder pepper garlic powder onion powder sugar beef brisket beer apple cider vinegar Worcestershire sauce chili powder Tabasco sauce dry mustard salt onion garlic cloves

Crockpot Irish White Bean and Cabbage Soup

Place the vegetables seasonings and barley into the crockpot. Do not add the beans tomatoes or parsley. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans tomatoes parsley and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

onion celery ribs garlic cloves cabbage carrots potato pearl barley bay leaf thyme caraway seed rosemary black pepper vegetable broth great northern beans diced tomatoes parsley salt

Cookie Lover's Snack Mix

In a large bowl combine all ingredients; toss gently. Store tightly in covered container.

aracter(0

Sweet Potato Curry

Take 1T of the curry powder with salt add the chicken and coat. Set this aside while prepping the rest. Heat oil on medium heat add shallot and garlic and cook for about 30 seconds. Then add chili flakes and the remainder of the curry powder. Stir about 10 seconds. Add chicken and cook until golden. Add sugar lemongrass ginger and stock. Bring to boil. Add sweet potato cauliflower onion and the coconut milk. Cook this for 15 minutes or until all veggies are tender. *I added a little more water while I was cooking depending on how you like your curry you may or may not want to.

curry powder salt vegetarian chicken substitute canola oil shallot garlic cloves sugar lemongrass gingerroot cauliflower light coconut milk yellow onion sweet potato

Honey and Garlic Sauce

ix together in small saucepan and boil vigorously until reduced to around 1/3 cup.

chicken broth white wine garlic clove honey

Lemon Drop Liqueur

Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves stirring constantly. Remove from heat; stir in rind. Cool completely. Stir in vodka and lemon juice. Divide vodka mixture between 2 wide-mouthed 1-quart jars. Cover each jar with metal lid screw on band. Store in a cool dark place for 3 weeks shaking jars every other day. Line a fine-mesh sieve with a double layer of cheesecloth strain mixture through cheesecloth into a bowl. Discard solids. Return liqueur to jars or clean decanter; store chilled in refrigerator or freezer. Note: Mixture will keep in the freezer for up to a year.

sugar water fresh lemon rind vodka lemon juice

Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)

Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered). Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool. While stock and chicken are cooling prepare carrots and onions as directed and set aside. When stock has fully cooled skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot. When chicken has fully cooled remove and discard skin. Debone chicken shred chicken meat as you go and return chicken meat to stockpot. Add 2 cans coconut milk carrot coins onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors. Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder you have already done this in Step 6 above). Over low heat slowly return soup to a simmer and cook (uncovered) for 20 minutes. While soup is in final cooking stage prepare rice noodles per package directions drain well rinse and set aside. If using snow peas as optional add rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete remove soup from heat source & serve immediately. Place equal amount of rice noodles in the bottom of individual soup bowls ladle soup over noodles garnish as desired and serve with a small dish of soy sauce on the table.

whole chicken coconut milk carrots snow peas cilantro soy sauce

Tofu Scramble

Heat oil in a large skillet over medium-high heat and saute the garlic and onions until softened. Then add the peppers and cook for 3 minutes. After that add the cumin thyme paprika turmeric and salt. mix well. add 1/4 cup water to deglaze the pan scraping the bottom to get all the spices. Crumble the tofu and add to the mixture in the skillet. Mix well and cook for about 10 minutes stirring occasionally. Serve immediately.

extra firm tofu olive oil garlic cloves onion green pepper ground cumin dried thyme ground paprika ground turmeric salt black pepper

Old Fashioned Gingerbread With Molasses Whipped Cream

preheat oven to 350*. butter and flour 11 x7 metal baking pan. using electric mixer beat 1 cup butter in large bowl until blended. beat in 3/4 cup molasses -- then eggs one at a time sift in flour baking soda cinnamon ginger and salt.beat until blended. beat in 1/4 cup cream then 3/4 cup boiling water. transfer to prepared pan. bake cake until tester inserted near the center comes out clean.about 45 minutes. cool cake in pan on rack.till completely cooled. beat 1 1/4 cups cream and 1 tbls sugar until peaks form. fold in 2tbls molasses until streaks appear.do not overmix. cut cake into slices.transfer to plates. serve with molasses whipped cream'.

sugar sugar butter molasses eggs flour baking soda cinnamon ground ginger salt boiling water orange zest candied ginger

Thai Tofu Salad (Yam Taohu)

For the dressing: Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu. For the salad: Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper. Slice the tofu (when cool enough to handle) thinly about 1/8\" or so. Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav). Garnish with cilantro and serve.

soy sauce fresh lime juice sugar chili pepper shallot salt tofu salt black pepper English cucumber green onions cilantro leaf mint

Sun-Dried Tomatoes & Artichoke Pasta

ook pasta. While pasta is cooking heat oil in large skillet; add onion and garlic. Cook until onion is soft; add artichokes sun-dried tomatoes bread crumbs and parsley; heat through. Add 2 ladles of water that pasta is cooking in to artichoke mixture. Drain pasta and add to artichoke mixture. Transfer to a serving dish; sprinkle with Parmesan cheese.

mostaccioli pasta olive oil onion garlic cloves water-packed artichoke hearts sun-dried tomatoes packed in oil fresh parsley dried parsley water parmesan cheese

Sweet Potato Peach

Combine brown sugar pecans ginger and salt. Drain sweet potatoes. Layer half the sweet potatoes in a casserol baking dish. Then half the brown sugar mixture. Repeat. Dot with butter. Bake 10 minutes longer. ( I sprinkled brown sugar ginger and salt over the yams peaches and pecans but butter on top. I put mine in a small cast iron skillet and cooked it right on the BBQ pit along with the meat I was cooking).

brown sugar pecans ground ginger salt butter margarine

Adult Party Punch

Dissolve all ingredients together in large punchbowl. Stir to melt juices and sugar. Float fruit slices on top.

sugar hot water frozen limeade concentrate vodka lemon

Spaghettoni Al Pesto

plash some oil in a huge pot of salted boiling water and add pasta. Cook spaghettoni for 10-12 minutes until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with pesto to coat each strand. Tase for seasoning and serve hot or at room temperature.

olive oil kosher salt spaghetti pesto sauce

Butter Bundt Cake

Preheat oven to 350 degrees. Spray bunt pan with cooking spray & lightly flour pan. Mix all the cake ingredients (cake mix pudding water butter vanilla extract and eggs). Beat for about 4 minutes. Pour cake batter into pan and bake cake per time on box approximately 33-43 minutes (until tooth pick in center comes out clean). After removing the cake from the oven poke holes in the bottom of the cake all over (with ice pick or similar). Let cool about 1/2 hour. Mix all sugar glaze ingredients together (sugar water butter vanilla extract). Pour sugar mixture all over the bottom and down sides of cake. Leave about 1/2 the sugar mixture in the bowl for the top of cake after flipping. Let cool about and hour and then flip cake onto cake pan. Pour the remaining sugar mixture on top of the cake. I usually spread with a spatula and make sure top & sides of cake is covered with the sugar glaze. Let sit for another hour to set up and serve.

instant vanilla pudding water butter eggs vanilla extract sugar water butter vanilla extract

Paleo Party Pork Carnitas

Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned about 3 minutes per side. Transfer the pork to a slow cooker. Add the almond milk broth oregano garlic carrots celery bay leaves lemon peel and onions. Set the slow cooker to low then cover and cook until the meat can be easily pulled apart with a fork 6 to 8 hours. Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter then ladle the cooking liquid over the meat and season with salt and pepper as needed. Place the avocado slices lettuce leaves half of the lime wedges the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps.

canola oil dried oregano garlic cloves carrots celery bay leaves lemon onion avocados boston lettuce limes cilantro red onion

Autumn Chicken for the Crock Pot

Spread whole artichokes over bottom of crock pot. Add half of mushrooms. Layer chicken over mushrooms. Top chicken with marinated artichoke hearts and their liquid. Add remaining mushrooms. Pour wine and vinaigrette over all ingredients. Cover and cook on low for 4 to 5 hours. Garnish with paprika if desired.

artichoke hearts whole mushrooms white wine paprika

Mexican Adobo – Red Chile Paste

Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit about 1 minute (As soon as you begin to smell them they are ready. If you hesitate they will have a bitter taste). Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.) Roast the garlic on the same pan used to toast the chiles over medium heat turning often until the skin blackens and the garlic begins to smell toasty about 10 minutes. Remove from the heat and peel. Set aside. Pour the water out of the blender jar leaving behind the rehydrated chiles. Add the garlic along with cinnamon bay leaf cumin pepper oregano salt and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).

dried ancho chiles garlic cloves ground cinnamon bay leaf ground cumin black pepper dried oregano salt red wine vinegar

Mini Pumpkin Pies With Pecan Streusel Topping

Preparation: Preheat oven to 425. Using a cupcake tin place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray. Roll out cold pie dough. Using '1 cup' size measuring cup cut out 24 circles. Press cut out circles into pan. In a mixer mix all pumpkin filling ingredients. scraping down sides to get it all incorporated. Using a cookie scoop fill mini pie shells with filling. Mix chopped pecans flour and brown sugar. cut cold butter into mixture until crumbly. Bake mini pumpkin pies at 425 for 15 minutes. Sprinkle Streusel Topping on Pies. Then turn heat down to 350 and bake them for 25-30 minutes or until golden brown. Let cool completely before serving. refrigerate leftovers.

canned pumpkin pumpkin puree sweetened condensed milk eggs pumpkin pie spice light brown sugar flour butter pecans

15 Minute Italian Chicken & Rice With Vegetables

HEAT oil in large skillet on medium heat. Add chicken; cook and stir until lightly browned stirring occasionally. ADD vegetables; cook and stir 3 to 5 minute or until crisp-tender. Stir in broth. Bring to boil. STIR in rice and dressing; cover. Reduce heat to low. Cook 5 minute or until liquid is absorbed and chicken is cooked through.

oneless skinless chicken breast

Finnish Caraway Cabbage

In a large pan melt the butter and add the cabbage and onion. Cook the vegetables turning with a fork until they are limp but not browned. Add the water tomatoes salt caraway seed and sugar. Cover and simmer for 30 minutes. Serve hot garnished with parsley.

butter cabbage onion water tomatoes salt caraway seeds sugar parsley

Sweet Onion Mac and Cheese

Bring a stockpot full of salted water to a boil add the orecchiette and cook until just al dente about 10 minutes. Strain the pasta toss with the olive oil and set aside. In large saucepan set over medium heat add the tablespoon of canola oil 2 tablespoons of the butter and the onion. Cook until the onion is golden brown about 10 minutes. Season with salt and freshly ground black pepper. Place the onions in a blender and purée until smooth. Set aside. In a medium bowl toss the shallot slices with the rice flour. Shake the excess rice flour out of the bowl. In a medium saucepan add enough canola oil to come 2 inches up the side. Heat the oil to 320°. Add the shallot slices to the oil and fry until they're a light golden brown about 1 to 2 minutes. Strain the shallots on a paper-towel-lined sheet pan and season with salt and pepper. Make the cheese sauce: In a large saucepan or Dutch oven set over medium heat melt the remaining 2 sticks of butter. Add the all-purpose flour. Cook whisking constantly until smooth and light brown in color about 10 minutes. Gradually whisk in the milk and continue whisking until the sauce is thick about 20 minutes. Add the Fontina Parmesan cheddar and reserved onion purée. Whisk until incorporated. Season with salt and pepper. Fold in the pasta chives and parsley. Garnish with the fried shallots and serve immediately.

olive oil canola oil unsalted butter unsalted butter sweet onion shallot all-purpose flour Fontina cheese parmesan cheese sharp white cheddar cheese chives flat leaf parsley

Cornbread Pie

ream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in corn cheese chilies and cornmeal. Sift flour baking powder and salt and stir into batter. Preheat oven to 300 degrees Fahrenheit. Pour mixture into greased 13X9 inch banking pan and bake for 1 hour until a wooden pick inserted in center comes out clean. Serve hot.

butter sugar monterey jack cheese eggs green chilies yellow cornmeal flour baking powder salt

Kid Friendly Sloppy Joes ("no Green Stuff")

In a skillet over medium heat sautee onion until slightly translucent. Use cooking spray if desired. Add ground beef or turkey add salt and pepper. Cook until no longer pink. In the mean time: In your 2 cup measuring vessel combine ketchup vinegar mustard brown sugar. Stir into meat once it is fully cooked. Simmer 15-20 minutes. Serve hot on soft rolls or buns. Note: you may use 3/4 cup ketchup and 1/4 cup of your favorite BBQ sauce for added zing.

lean ground beef onion ketchup white vinegar brown sugar prepared yellow mustard salt pepper

Danish Tomatoes

Peel tomatoes and cut into thick slices. Arrange in layers in a shallow dish sprinkling with brown sugar vinegar and salt. Cover tightly and chill several hours. Arrange slices in slightly overlapping circles on a platter and garnish with parsley or onion tops. Surround with crisp greens if wanted. Makes 4 to 6 servings.

tomatoes brown sugar wine vinegar salt parsley

French Lentil and Vegetable Salad With Kielbasa and Chevre

In a 5-qt. Dutch oven bring the lentils water onion carrot and celery stalk to a boil. Add the bouquet garni and lower the heat. Simmer about 20 to 30 minutes until lentils are tender but still maintain their shape. Add salt during the last few minutes of cooking. Remove and discard the vegetables and bouquet. Drain the lentils well and spread them on clean toweling to dry. Transfer the cooked lentils to a large bowl and set aside. Heat the olive oil in a medium size nonstick skillet then add the garlic through the chopped carrot. Saute 5 minutes on medium stirring frequently then add to the bowl of cooked lentils stirring gently. Place the lemon juice vinegar and a pinch of salt in a small bowl then whisk in the walnut oil. Pour over the lentil mixture and season generously with black pepper. Gently stir the salad once. Cover tightly with plastic wrap and let stand at room temperature for 30m minutes or refrigerate overnight. Bring to room temperature before finishing the salad. To finish stir in the kielbasa and adjust the seasoning. Line the serving plates with lettuce leaves and mound a portion of the salad on top. Garnish with some of the chevre parsley and olives.

green lentils water onion clove carrot celery bouquet garni salt olive oil garlic cloves garlic onions onion celery celery carrots carrot red wine vinegar walnut oil fresh ground black pepper kielbasa kielbasa flat leaf parsley black olives

Blushing Bride

Shake with ice and strain. Serve in martini glass.

aracter(0

Almond Tart--Crostata di Mandorle

Roll out the dough 1/8 inch thick on a floured surface. Fit it into a 9 inch tart pan with a removable fluted rim and crimp the edge. Chill the shell for 30 minutes. Spread the jam on the bottom of the shell. In the bowl of an electric mixer beat the eggs until they are foamy and beat in the granulated sugar gradually. Crumble the almond paste into the egg mixture and beat until it is combined well. Fold in the flour gently but throughly. Spread the mixture evenly over the jam and sprinkle it with the almonds. Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes or until it is golden and firm in the center. Let it cool in the pan on a rack for 10 minutes. Remove the rim let the tart cool completely on the rack and dust with confectioners sugar.

eggs granulated sugar almond paste all-purpose flour confectioners' sugar

Chicken Corn Chowder Soup

In a large pot cook salted chicken parts in a little oil. until fully cooked. Remove from pot and remove skin. and dice. Add onion until cooked. Sprinkle 1-2 Tbsp flour and lightly brown. On medium heat add 1 cup milk. Add bullion. Cook until it thickens. Add 1 cup milk or water. Cook until thickened. Add can of cream corn and diced potatoes. Add salt and pepper to taste. Cook down until correct thickness 1 hour.

chicken thighs salt flour onion milk water chicken bouillon celery paprika white potatoes

Hearty Meatball Soup With Spinach

Chop garlic. Combine ground beef bread crumbs egg tomato pesto 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs (about 25–30); wash hands. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan; add meatballs (in batches). Cook and turn 6 to 8 minutes or until browned. Remove meatballs from pan and set aside. Add trinity mix (onion celery carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften. Add spinach; cook 2 to 3 minutes or until spinach begins to wilt. Reduce heat to medium-low; stir in cannellini beans chicken stock meatballs and remaining 1/4 teaspoon each salt and pepper. Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot. Top with Parmesan cheese and serve.

garlic cloves eggs egg substitute sun-dried tomato pesto kosher salt pepper canola oil fresh spinach leaves cannellini beans parmesan cheese

Garlic Mashed Potatoes & Beef Bake

In medium skillet over medium-high heat cook beef until browned stirring to separate meat. Pour off fat. In 2-quart shallow baking dish mix beef 1/2 can soup Worcestershire and vegetables. STIR remaining soup into potatoes. Spoon potato mixture over beef mixture. BAKE at 400°F for 20 minutes or until hot.

ground beef Worcestershire sauce mashed potatoes

KFC COLESLAW RECIPE

Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice). Combine the mayonnaise sugar milk buttermilk lemon juice vinegar salt and pepper in large bowl. Beat until smooth. Add cabbage carrots and onions. Mix well. Cover and refrigerate for at least 2 hours if you let it sit over night it’s even better.

mayonnaise sugar milk buttermilk lemon juice white vinegar salt pepper cabbage carrot onions

Peach Jello Salad

Mix together the peach jello boiling water and cream cheese then cool. Add the sugar salt vanilla and lemon juice. Mix well. Add the crushed pineapple along with the juice. Chill.

boiling water cream cheese sugar salt vanilla lemon juice crushed pineapple

Tuna Casserole With Ranch and Potato Chips

cook macaroni according to package directions preheat oven to 350. meanwhile mix sour cream milk ranch and seasonings in a bowl. Add tuna cooked macaroni 1 1/2 cup of cheese and 1 cup of potato chips. Spoon into a greased casserole dish. Top with remaining cheese and potato chips. Bake for approximately 30 minutes or until heated thorugh and cheese is melted.

elbow macaroni tuna in water sharp cheddar cheese sour cream milk garlic powder onion powder ground pepper

Chocolate Raspberry Slice

Preheat oven to 180°C. Melt butter and add to sifted flour cocoa and icing sugar. Keep 1/3 of mix aside press the rest into a greased tray. Top with jam. Crumble the rest of the mix over the top press lightly. Bake 20-30 mins till golden. Cut into fingers while warm.

flour icing sugar butter

Halibut Puttanesca

Heat the broiler. Rub halibut with oil. Sprinkle 1 tsp seasoning over the fish. In a skillet over high heat bring remaining ingredients to a boil. Reduce heat and simmer for 5 minutes. Broil 10 minutes of until fish flakes. Turn once. Top with sauce.

diced tomatoes black olives green olives garlic cloves capers anchovy paste anchovy fillets halibut fillets olive oil

Crock Pot Beef Roast With Marsala Gravy

Cut a number of slits in the beef roast and place garlic slivers in them. Sprinkle with salt and pepper. Brown the beef roast on all sides in Olive Oil and place in a large crock pot. Deglaze the browning pan with the marsala wine and scrape any brown bits from the pan; pour into crock pot. Add carrots beef broth and mushroom soup to the crock pot and cook on low 8-10 hours. During the last hour of cooking add the sprig of rosemary. During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms. Remove the beef from the pan; trim the fat and pull the beef apart. Strain the solids from the liquids in the crock pot; reserving both. When the mushrooms are nearly finished cooking add the flour and cook stirring constantly for 3 minutes. Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness. Return pulled beef rosemary sprig and carrots reserved with solids to the crock pot; throw out undesired solids. Top with thickened gravy and place on warm. Serve with garlic mashed potatoes or polenta.

olive oil beef roast kosher salt fresh ground black pepper garlic cloves beef broth marsala wine fresh rosemary butter all-purpose flour

Low Carb Chili

Brown meat drain off fat. Add remaining ingredients bring to a boil then simmer 3 hours. Approx. 7- 9 carbs per serving.

water ground beef cinnamon cumin onion Worcestershire sauce garlic salt chili powder black pepper allspice tomato paste bay leaves mushrooms green pepper

Nick's Famous Fluffy Rice and Chicken Casserole

Preheat oven to 350. Mix soup and milk reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan. Add rice mushrooms and minced onion to the soup-milk mixing well. Lay chicken pieces over rice-soup-milk mixture pour reserved milk over the top of the chicken. Cover with foil sealing edges TIGHTLY. Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).

milk long grain brown rice mushrooms chicken

Latin Fusion Marinade

Mix together ingredients. Pour over steaks. Allow to rest in the refrigerator for a few hours for best flavor. This recipe also works well as a quick marinade if you're in a hurry.

lime juice adobo seasoning

Rhubarb Crisp

In a large bowl combine sweetner and corn starch. Add rhubarb and apples (strawberries may be substituted). Toss to coat and spoon into an 8\" square baking dish. In a small bowl. combine oats brown sugar butter flour and cinnamon until mixture resembles course crumbs. Sprinkle over fruit mixture. Bake at 350 degrees for 45 minutes or until bubbly and fruit is tender. Serve warm or cold with ice cream or whipped topping.

artificial sweetener cornstarch rhubarb apples old fashioned oats butter brown sugar all-purpose flour ground cinnamon

Looing Master Sauce

Bring all ingredients to a boil. Add meat reduce heat and simmer covered for 15 minutes each side. Bring to a boil turn off heat. Keep covered and let sit for 3 hours or until internal temperature reached appropriate doneness.

soy sauce fresh ginger star anise five-spice powder minced garlic cloves brown sugar sherry wine chicken broth hoisin sauce

Mom's Forget -Me-Not Biscuits

eat oven to 350. Mix all ingredients together. Batter will be lumpy. Spoon into lightly greased muffin tins. Fill each one 3/4 full. bake 25 minutes till edges are brown; dont let the tops get too brown. Serve hot no need to add butter. you will see.

margarine sour cream Bisquick baking mix

Beer-Braised Sausages and Sauerkraut

Preheat oven to 325°F. In a large bowl soak sauerkraut in cold water to cover 20 minutes changing water once halfway through soaking. While sauerkraut is soaking in a large heavy skillet cook bacon pieces over moderate heat stirring until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture stirring until onions are softened. Drain sauerkraut well in a colander pressing out excess liquid and in a large flameproof roasting pan combine with bacon mixture carrots beer broth bay leaves salt and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead cooled uncovered and chilled covered with plastic wrap. Reheat sauerkraut before proceeding. If desired in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut partially submerging them. Braise sausages and sauerkraut covered tightly with foil in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.).

sauerkraut smoked bacon onions carrots beer chicken broth bay leaves salt whole black peppercorn smoked sausage boneless pork loin

Cinnamon Sugar Pretzel Bites

With your mixer combine flour salt sugar and yeast. Then add in 1 cup warm water and mix until well combined. You could also do this by hand or use a food processor. Knead the dough until it is smooth. Sprinkle flour in the bottom of a bowl. Place the dough in the bowl and cover it. Allow it to sit for about 30 minutes to rise. Knead the dough for 30 seconds to 1 minute. Divide the dough into 4 equal sections. Form each section into strips about 8 inches long and about 1 inch wide. Cut each strip into 8 pieces so that you have 32 pretzel bites. Pre-heat your oven to 475 degrees. In a shallow dish combine one cup of very hot water with 2 tablespoons baking soda. Whisk well to combine. Place pretzel bites in the water/baking soda mixture and allow to site for one minute. Then flip the pretzel bites and allow to sit in the mixture for one minute longer. Arrange the pretzels on a greased baking sheet. Allow the pretzel bites to rest for about 5 minutes then place them in the oven for 10-11 minutes or until the pretzel bites are nice and brown. While the pretzel bites are baking melt 4 tablespoons of butter (1 minute in the microwave does the trick) and in a small bowl combine 1/2 granulated sugar with 1 teaspoon cinnamon. Dip each pretzel bite in butter then in the cinnamon sugar mixture. With your mixture cream together cream cheese and butter. Add in confectioners sugar and mix until smooth. Add in 1-2 tablespoons of milk depending on your desired consistency. Serve pretzel bites with cream cheese frosting on the side.

all-purpose flour table salt granulated sugar instant yeast warm water water baking soda butter sugar cinnamon cream cheese butter confectioners' sugar milk

Baked Rhubarb

Cut the rhubarb into 1 inch pieces. Do not peel the pink and tender rhubarb. Place the cut rhubarb in a casserole dish or baking dish. Top with the sugar and water. Bake at 350 degrees for 45 minutes.

rhubarb water sugar

Creamy Raisin Date Pie

Heat oven to 400 degrees. In a small bowl combine raisins dates brandy and water. Microwave on high for 1 minute to soften the raisins. In a large bowl whisk together sour cream sugar eggs vanilla extract salt nutmeg and cornstarch. Add the raisin date mixture and stir to combine. Pour into the graham cracker piecrust. Bake in your oven at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake for another 30 minutes or until center is set. Remove pie to wire rack if you have one. Let cool. Serve warm.

dates seedless raisin brandy water sugar eggs cornstarch vanilla extract sour cream salt ground nutmeg prepared graham cracker crusts

Almond Butter Blondies

In a large bowl with a hand blender mix almond butter until creamy. Mix in agave and eggs. Add salt and baking soda. Mix well with hand blender until all ingredients are thoroughly combined. Mix half of the chocodrops into the batter. Pour batter into a well greased 9 x 12 inch pyrex baking dish. Scatter the other half of the chocodrops on top of the batter. Bake at 325 degrees for 35 minutes. Serve.

almond butter eggs sea salt baking soda chocolate chips

Shrimp In Fiery Hot Garlic Butter

In a large wok or heavy skillet heat the butter& oil until foamy. Add garlic chillies Lime juice& salt. Cook& stir for 2 minutes. Add and toss the shrimp stirring all the while until the shrimp have just turned color (opaque). Do not over cook or they will be dry& tough.

butter lite olive oil garlic fresh lime juice salt green onion tops

Quick Crab Crisps

Lightly brush 9 small muffin cups with 1 tbsp of the mayonaise. Cut crusts from bread and roll till 1/2 original thickness. Cut each slice into quarters. Press lightly into muffin tins. Combine remaining ingredients and spoon into bread cups. Bake at350° F for 15 - 20 minutes or until bubbly and golden.

mayonnaise cheddar cheese green onion horseradish Worcestershire sauce lemon juice lemon pepper

Our Favorite Chili

ook hamburger (could also substitute with ground turkey) rinse and drain. Combine all ingredients in large pot (do not drain any of the canned foods) use 2-3 packs of chili seasoning depending on how strong you like the flavor. Heat on medium high then let simmer for about 20 minutes. Serve alone or with toppings like shredded cheddar sour cream and corn chips.

lean ground beef pinto beans tomato sauce Mexican-style diced tomatoes cinnamon onion

Ham & Swiss Casserole

In a greased 13x9 dish layer 1/3 of noodles ham and swiss. In a bowl combine the soup peppers onions and sour cream and spread on the layer in the casserole dish. Repeat layers. Top with bread crumbs or extra cheese if desired. Bake at 350 degrees 45 minutes.

ham swiss cheese sour cream green pepper onion

Coleslaw With Raspberry Vinaigrette

In a small sauce pan heat vinegar jam mustard olive oil and salt. cool. In a large bowl mix coleslaw mix pecans and craisins. When dressing is cool pour over coleslaw and stir well. Let sit 1 hour and stir again.

pecans orange-flavored craisins red wine vinegar dry mustard olive oil salt

Raspberry Sauce

Crush the raspberries with water in a saucepan. Add sugar and cornstarch. Bring to a boil stirring constantly. Reduce heat and simmer 2 minutes. Push through a foodmill or strainer.

raspberries water sugar cornstarch

Shrimp Scampi

Heat margarine in large skillet and saute'shrimp until it begins to turn pink. Add garlic and green onion cooking for 1 minute longer. Add chicken broth tomato and seasonings. Cook about 5 minutes or until shrimp are fully cooked and sauce has thickened slightly. Serve over rice or pasta.

light margarine large shrimp minced garlic clove green onions chicken broth tomatoes Worcestershire sauce Tabasco sauce salt black pepper dried oregano dried thyme fresh parsley rice

Classic English Salad Cream - Oil Free Salad Dressing

To start you will need to hard boil some eggs I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge so it’s pointless making a huge batch.). Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half place the yolks in a bowl and wrap the whites in cling film and place in the fridge you can do something else with them. To the egg yolks add a teaspoon of English or Dijon mustard a pinch of salt and pepper and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream do it slowly and keep mixing. You don’t want the sauce too thick or too runny. When you think it’s nearly at the right consistency stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency. Of course if you don’t want to add more vinegar add a little more cream as I said earlier this is a flexible recipe so make it how you like it. Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches salads dips dressings etc.

eggs English mustard Dijon mustard salt pepper vinegar lemon juice

Mitchell Delicatessen Asian Flank Steak Sandwich

Whisk all flank steak marinade ingredients together in a large bowl. Cover flank steak and marinate for 24 hours in a refrigerator. To make Giardiniera: Julienne green bell pepper red bell pepper celery carrots red onion yellow onion green beans and cucumber. Add salt and toss. Cover with cold water and refrigerate for 24 hours. Strain the vegetables and rinse well with cold water. Drain and place in large bowl. Add remaining ingredients and let it set for 24 hours. Grill flank steak to personal preference. Allow to rest 10 minutes. Slice thinly. Place flank steak on a split ciabatta roll and top with decent amount of giardiniera.

soy sauce garlic brown sugar red onion limes red pepper flakes fresh ground black pepper green bell peppers red bell peppers celery carrots red onions yellow onions green beans cucumbers salt water green olives banana peppers garlic garlic powder black pepper red pepper flakes

Chicken Tostadas

Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm. Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired. Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.

lettuce cherry tomatoes tomatoes avocado red onions sweet onion black beans black olives

Snickerdoodle - Great American Cookie Co. Copycat

In a large bowl cream together the shortening and sugars with an electric mixer on high. Add egg vanilla salt baking soda and cream of tartar. Mix on high until smooth and well incorporated. Add flour and mix well. Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes. In a small bowl combine sugar and cinnamon for topping. With your hands roll the dough into balls about the size of a golf ball. Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet. Bake for 10-14 minutes and NO LONGER! They will seem undercooked but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).

granulated sugar brown sugar eggs vanilla flour salt baking soda cream of tartar granulated sugar cinnamon

Baked Chicken Finger Spicy Glaze

Place the flour salt and pepper into a large zip loc bag and set aside until needed. Coat the chicken pieces in flour mixture. Preheat oven to 350° and line a baking sheet with parchment paper. Place them in the oven and cook for 30 minutes. In a separate sauce pan place on medium heat and add remaining ingredients and bring to a simmer. One everything is combined thoroughly brings to a boil. Remove chicken fingers from the oven and place in a large bowl. Add the sauce over the chicken fingers and toss to coat.

flour salt pepper chicken breasts hoisin sauce ketchup brown sugar rice vinegar Worcestershire sauce dried red pepper flakes dried chives water

Salted Ginger Crisps

Preheat oven to 350 degrees. In a medium bowl whisk together flour ginger cinnamon baking soda allspice and cloves set aside. With an electric mixer cream together 3/4 cup butter and brown sugar until fluffy. Add molasses and ginger mix. Add egg beat until blended. On low speed slowly add flour and spice mixture beating until blended. Divide dough in half shape each half into a flat round. Line baking sheets with parchment paper. On lightly floured surface roll dough into 1/4 inch thickness and cut into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt press lightly to adhere salt. Bake 10 - 12 minutes or until slightly darker in color. Remove to a cooling rack cool completely cookies will crisp as they cool. Store in an airtight container at room temperature for up to 1 week.

all-purpose flour ground ginger ground cinnamon baking soda ground allspice ground cloves butter dark brown sugar molasses egg coarse sea salt

Chicken Fingers on a Stick

Cut each chicken breast lengthwise into 1/2 inch wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers. Prepare a charcoal fire or set a gas grill to medium-high close the lid and heat until hot- about 10 -15 minutes. In a small bowl stir together the oil and the barbeque sauce. Spread the bread crumbs on a sheet of wax paper. Lightly brush the sauce over the chicken strips and then roll them in the bread crumbs. Grill the chicken fingers uncovered until they are no longer pink inside about 2 to 4 minutes on each side on a gas grill. Serve with dipping sauce of your choice.

chicken breasts salt pepper barbecue sauce

Corn and Zucchini Saute

In large skillet saute onion in the oil until tender. Add garlic cook 1 minute longer. Add zucchini and tomato cook 5 minutes stirring occasionally. Stir in corn water parsley salt and pepper bring to boil. Reduce heat and simmer uncovered for 10 minutes. Sprinkle with cheese and cover for 2 minutes to melt cheese.

onion olive oil garlic cloves zucchini plum tomato corn water parsley salt pepper cheddar cheese

Frugal Gourmet's Melitzanosalata

Brush a backing pan with I tablespoon olive oil. Slice the eggplant. in half the long way and place it cut side down on the oiled. baking pan. Bake 375º for 45 minutes or until soft. Cut the eggplant including the skin into small pieces and. place in a blender. Add 3 tablespoons olive oil the vinegar lemon. juice parsley and garlic. Blend until smooth. Add the yogurt cream cheese and bread crumbs. Blend. again and add salt and pepper. Refrigerate overnight. Use as a dip with bread crackers fingers etc.

olive oil eggplant white vinegar lemon juice parsley garlic clove yogurt cream cheese

Hoisin & Bourbon-glazed Pork With Wasabi Mayo on Rice Cracke

Soak wood chips in water for 30 minutes and drain well. Prepare the grill. Combine hoisin sauce rice vinegar bourbon maple syrup ginger lime juice and garlic whisking in a small bowl. Slice pork tenderloin lengthwise cutting to but not through the other side. Open halves laying pork flat. Season with salt and pepper. Add the wood chips to the grill. Place pork on grill coated with cooking spray. Cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes and repeat until pork reaches 155 degrees. Let stand 5 minutes. Cut into 1/2 inch cubes. Mix wasabi and mayo together. Place a small dollop of wasabi mayonnaise on a rice cracker top with a cube or two of pork. Lay a leaf of cilantro on top to garnish. I use the rice crackers you can get at Costco-- I've had others that I didn't like as much but I can't remember the brand names of either at this time.

hoisin sauce seasoned rice vinegar Bourbon maple syrup fresh ginger fresh lime juice garlic salt fresh ground black pepper wasabi mayonnaise cilantro

Mushroom and Wine Sauce for Steaks

In a skillet or large saucepan melt butter over medium-high heat. Add shallots and garlic. Cook for 2 minutes stirring often. Add Mushrooms and cook for 5 minutes stirring often. While stirring add flour and cook for 1-2 minutes. Slowly add the consomme red wine and Worcestershire. Cook for 5 minutes if you prefer a thinner sauce up to 10 for a thicker sauce. Season with pepper. Serve in a gravy bowl.

butter shallots garlic cloves cremini mushroom flour dry red wine Worcestershire sauce black pepper

Smoked Mussel Spread

In bowl mash cream cheese with fork. Add whipping cream lemon juice horseradish salt and pepper; mash with fork until well combined. Add mussels and their liquid; mash with fork to combine. Serve with crackers or toasted baguettes.

cream cheese lemon juice salt pepper

Lancashire Roots and Beans Soup

Put all root vegetables into a very large pot with 3 quarts of water a tsp of salt black pepper bay leaf a pinch of thyme and a pinch of rosemary. Bring to a boil then turn down heat and simmer very gently with lid on for at least 2 hours. When all vegetables are cooked add all the beans. Simmer 30 minutes. Serve with bread.

potatoes carrots onion turnip broad beans kidney beans bay leaf thyme rosemary

Tangy Meatballs

For Meatballs- Mix all meatball ingredients together make into tsp size balls and place on cookie sheet. Bake at 350F for 25 minutes (I usually start preparing the sauce about 15 minutes into the meatballs baking). Drain. For Sauce- Cook in saucepan till jelly dissolved and sauce is hot. Add cooked meatballs and serve!

milk ground beef onion eggs salt pepper catsup oregano

Simple Kale & Mashed Potatoes

Cover the potatoes with water and bring to a boil turn the heat to medium but keep the potatoes boiling. Add kale to the boiling potatoes. When potatoes are soft drain the potato kale mixture Add ricotta and butter salt and pepper to the drained potatoes and kale - mash coarsely. Serve.

potatoes kale ricotta cheese light sour cream butter

Mustard Crusted Tofu

over all 22 pieces in the marinade leaving a bit on the top for crust. Arrange crust up in a foil lined baking tin and bake at 200 C or until edges crisp up. Enjoy!

firm tofu soy sauce cumin

Ginger Beef Stir-Fry

Note because this cooks pretty fast have all your measuring chopping etc done beforehand. Also if you are planning on serving it on rice or noodles they should be ready or almost-ready when you begin stir-frying. Combine cornstarch and water in a medium bowl. Add beef strips & toss to coat. Heat oil in wok or large skillet (on high heat). Toss in beef and stir-fry until cooked (3-5 minutes or so). Remove and set aside. Put veggies garlic & ginger in the pan & stir-fry for about 5 minutes or so. Combine soy sauce vinegar brown sugar & cayenne pepper; add to pan. Bring to a boil then add the cooked beef. Continue to stir-fry until heated through. Top with sesame seeds.

cornstarch water mushrooms celery fresh ginger garlic canola oil soy sauce red wine vinegar brown sugar cayenne pepper toasted sesame seeds

New Orleans Famous Barbecued Shrimp

Preheat oven to 375°F. In a frying pan fry bacon until clear. Add margarine and all other ingredients except shrimp. Simmer for 5 minutes. Place shrimp in a single layer in a baking dish and pour sauce over the top. Stir to coat. Bake uncovered for 20 minutes. Stir once or twice. Serve immediately. You can peel these when you eat them but not before. Serve with plenty of napkins!

bacon butter margarine Dijon mustard chili powder basil thyme fresh ground black pepper oregano garlic cloves Tabasco sauce large shrimp

Danish Almond Pudding

Soak cornstarch or gelatin in the cold water until softened. Stir it into the cream. Add 1/3 cup of the sugar and all of milk. Cook stirring continuously over low heat until hot. Do not allow to boil. Beat egg yolks and remaining sugar until frothy. Pour a little of the hot mixture over the egg yolks to temper eggs then stir all into the milk mixture. Let cook about 2 minutes over low heat stirring often to prevent scorching. Remove from heat and let cool until thick. Add vanilla. Whip egg whites and salt with a wire whisk and add in mixture. Chill. Pour cold fruit juice over each serving and top with whipped cream or spoon Vanilla Sauce (another recipe) over pudding.

cornstarch unsweetened gelatin water sugar milk eggs vanilla extract salt

Nineteen Forty Eight Cocoa Cake

Mix water cocoa and baking soda first set aside while mixing remaining ingredients. Cream butter and sugar add eggs. Add half the flour and half the milk beat then add rst of flour and rest of milk. Last add the cocoa mixture and mix well. Stir in vanilla. Bake in two well greased and floured pans at 350°F for 30 minutes or until cake test done. Frost with your favorite icing. Cake will take on a red color after cooling.

cold water baking soda butter eggs flour sugar vanilla

Fluffy Southern Biscuits

Preheat oven to 450°F. Sift together dry ingredients then add margarine and cut in until coarse and crumbly like cornmeal. Add milk and mix with a fork. On a floured surface knead gently turning over several times. Roll out to 1/2 inch thickness and cut out biscuits. Place with sides touching on an ungreased cookie sheet. OR drop by large spoonfuls onto an ungreased baking sheet with sides touching. Bake for 9-12 minutes till golden turning around once halfway through for even browning. Serve warm with butter and fried chicken!

all-purpose flour baking powder salt sugar margarine milk

Barley Dill Salad

In a large saucepan bring broth and 1 cup water to a boil. Stir in barley; cover and bring to a boil. Reduce heat and simmer until barley is tender 40-50 minutes Drain and cool. Halve cucumber lengthwise then cut each half lengthwise again. Slice crosswise to make small tirangles. Toss cucumber tomatoes and celery in vinaigrette; cover and refrigerate until needed. Combine barley dill salt and pepper. Salad can be prepared to this point cover and refrigerated. up to two days. Just before serving sprinkle with almonds.

chicken broth pearl barley English cucumber grape tomatoes celery fresh dill salt pepper

One Pot Southwestern Chicken Casserole

in a large skillet saute chicken for 2 minutes on each side stir in cream of chicken soup chili salsa and bring to a boil. reduce heat and simmer. stir in tortillas and 1/2 cheese cook for 8-10 minutes and tortillas have softened and the chicken is cooked through top with remaining cheese and serve with toppings (olives sour cream jalapenos chopped tomatoes etc.).

olive oil boneless skinless chicken breast salsa corn tortillas cheddar cheese black olives sour cream chopped tomato

Pita Bread Bruschetta on the Grill

Mix the first 8 ingredients and put aside. (this can be done ahead of time and refrigerated until needed). Brush the pita breads with a little bit of olive oil (and garlic if desired). Grill on each side for a couple of minutes - and no longer! Make sure the grill is at meduim heat. Once you've flipped it twice put some of the tomato mixture on the top side of the pita bread sprinkle some mozzarella cheese over top and then close the lid for a couple of minutes until the cheese is melted. Take it off the grill and cut each pita into 6 wedges. Enjoy!

tomatoes onion garlic clove olive oil parmesan cheese fresh basil fresh oregano pepper mozzarella cheese

Chicken Scaloppine With Balsamic Vinegar and Basil

eason chicken with salt and pepper. Dredge chicken in flour shaking off excess. Heat olive oil in 12" skillet over a high flame. Add chicken in a single layer. Cook until golden on bottom about 2 minutes; turn. Cook on other side until golden about 2 minutes. Remove to platter and cover with foil to keep warm. Add shallots and garlic to skillet cook stirring for 1 minute. Add chicken stock and reduced over high heat for 1 minute scraping up any browned bits. Add balsamic vinegar and cook until sauce reduces and becomes syrupy (about 1 minute). Stir in basil pour over chicken and serve.

chicken breasts flour extra virgin olive oil salt fresh ground pepper shallots basil leaves