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Tropical Breeze

Place the pineapple juice malibu bacardi ice and rockmelon in the jug of a blender and blend until smooth. Divide the mixture among serving glasses. Place a melon wedge on the edge of each glass to serve. enjoy.

rum rock melons rock melon

Chocolate Cupcakes

Preheat the oven to 180 degrees Celcius. Line 12 muffin or cupcake tins with paper cups. Combine butter salt (if using) and water in a small saucepan until butter has melted and mixture is about to boil. Whisk in cocoa until well combined. set aside to cool. Sift flour baking powder and sugar together into a bowl. Set aside. Beat eggs and vanilla essence together and pour into the cooled cocoa mixture. Mix into the dry ingredients until well combined. Fill tins 1/2 to 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. :).

sweet butter salted butter salt water cocoa powder cake flour baking powder sugar eggs vanilla extract

Hummus Wraps or Pockets

Soften pita bread by either brushing lightly with olive oil and warming on a griddle or wrapping in foil and heating in the oven (or heat them in the microwave but it's not recommended). The pita will have more flavor if you use the olive oil. Spread a couple of tablespoons of hummus on each pita (or in the pocket if that's the kind you're using). Add the red onion olives cucumber and pepperoncini peppers. Sprinkle with salt pepper and paprika. If you've got the larger pita roll it up to serve. Enjoy! Feel free to play around with the amounts listed. I like the peppers a lot some people may want to use less. You can also play around with the ingredients you use to fill this with. It's versatile and infinitely customizable. Have fun!

extra virgin olive oil red onion kalamata olive cucumber salt pepper paprika

Las Mas Cabbage Salsa

ix all together.

cabbage tomatoes cilantro red onion yellow onion black pepper oregano lime juice

Sherry Mushroom Chowder

Combine mushrooms onions carrots celery. sherry thyme salt and pepper in a 3 quart saucepan. Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated. Add 2 1/2 cups milk and all of the evaporated milk. Cook stirring until the mixture comes to a simmer. In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth. Stir into soup continue cooking and stirring until soup thickens and is bubbling. Divide into serving bowls top with parmesan cheese.

fresh mushrooms onion carrot celery dry sherry dried thyme salt white pepper skim milk flour parmesan cheese

Chilled Dal Shorba

Peel and chop the onion finely. Wash dal and cook in 3 cups water till done. Make a smooth puree. Heat butter. Add the chopped onion and fry gently till translucent. Do not brown the onion! Sprinkle the corn flour and contine to stir. Add lemon rind and dal puree. Boil. Keep stirring continously. Simmer for 5-10 minutes. When cool add lemon juice and season with salt and pepper. Strain and chill well. Sprinkle with finely chopped dill before serving!

butter onion cornflour lemon salt white pepper fresh dill

Canned Chunky Tomato and Vegetable Sauce

Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new just wash with hot soapy water. Meanwhile wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour. Peel and chop the onion and peel and mince the garlic. Chop the tomatoes peppers and zucchini into small chunks depending how chunky you want your sauce. Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook the juices are released and you don't need to stir. Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour. When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down. Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher. Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down. Repeat until all the jars are filled. When the jars have cooled turn the right way up and store. This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna. Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.

roma tomatoes zucchini green peppers garlic cloves flat leaf parsley basil oregano black pepper kosher salt

Smoked Almond Salad With Honey and Oil Vinaigrette

lace all salad ingredients in a bowl. Put dressing ingredients into non-matalic bowl and whisk well (ingredients may be put into a mason jar and shaken wel). Pour dressing over salad and gently toss. Serve.

Belgian endive cilantro blue cheese olive oil garlic clove honey lemon juice white wine vinegar

Rhubarb Cream Cheese Pie

Preheat oven to 375°. In a bowl mix the rhubarb & ½ c.sugar & set aside. In another bowl mix the remaining sugar eggs & flour & add to the rhubarb.mixture. Pour into the unbaked pie shell & bake for 45 minutes. Remove from oven & let cool completly. Mix the sour cream & vanilla & spread evenly onto cooled pie. ENJOY!

rhubarb sugar cream cheese eggs flour sour cream vanilla

Corn and Peas

Put the first five ingredients in a pan. Add water to barely cover these veggies. Bring to a boil. Cover and cook on medium flame for 15 minutes. Serve warm with rotis(Indian flatbreads). Enjoy!

frozen corn butter salt pepper water

Roast Corn and Chili Gazapacho

Prepare BBQ for grilling. Pull down corn leaves do not detach remove silk and rewrap. You need about 6 med ears for this. Soak corn in water for about 7 minutes. Place ears on rack and grill over med hot coals. Turn frequently for 10 minutes. Cool then husk and cut corn from cob; catch as much corn milk as possible. Combine the con and the next six ingredients. Toss and Set aside 1/3. Put rest in blender. Add garlic; puree. Add v8 vinegars juice oil parsley cumin and puree. Transfer to bowl and add reserved veggies. Season to taste with sauce salt and pepper. Cover and refrigerate several hours. Serve well chilled in chilled bowls. Garnish with creme if desired. Omit for Vegan. Garnish with cilantro.

corn kernels tomatoes seedless European cucumber celery ribs serrano chili red wine vinegar fresh lime juice olive oil parsley cilantro ground cumin vegetarian worcestershire sauce fresh ground pepper creme fraiche

Hungarian Mushroom Soup, from the Moosewood Cookbook

Saute onions in 2 Tbsp stock salt lightly. A few minutes later add mushrooms 1 tsp dill 1/2 cup stock or water soy sauce and paprika. Cover and simmer 15 minutes. Melt butter in large saucepan. Whisk in flour and cook whisking a few minutes. Add milk and cook stirring frequently over low heat about 10 minutes - until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving add salt pepper lemon juice sour cream and if desired extra dill (1 tsp). Serve garnished with parsley.

mushrooms onions butter flour milk dill weed Hungarian paprika tamari soy sauce salt lemon juice parsley fresh ground black pepper sour cream

Tunisian Omelet

oil in skillet. heat up add. peppers and onion and sausage. saute. add garlic. and spices. remove from pan. beat eggs. pour into pan. add filling on half side flip onto plate.

eggs ground sausage beef onion garlic clove caraway seed paprika olive oil cayenne green pepper

White Chocolate Pistachio Fudge

In a 2 quart saucepan combine sugar sweetened condensed milk lemon juice and salt to a boil over medium heat. lower to simmer and cook for 20-30 minutes (236*).soft ball stage on candy thermometer. remove from heat and wipe crystals from sides of pan with wooden spoon. add chocolate.DO NOT STIR. cool to lukewarm.about 110*. when thickened and smooth add vanilla. fold in pistachios. pour into 8x8\" square buttered pan. cool and then cut into squares. to roast pistachios. spread in an 8\"x8\" pam and bake at low temperature (250*) for 1 1/2 hours. this fudge will keep in an air tight container for some time.

sugar sweetened condensed milk fresh lemon juice salt white chocolate vanilla roasted pistachios

Burritos... Simple, Plain, Easy

Place tortilla on microwavable plate. Spread refried beans across one end. Add onions olives and salsa. Grate cheese on other half of tortilla. Microwave 66 seconds on high. Top with sour cream. Fold up and eat.

flour tortillas onion green olives kalamata olives salsa cheese sour cream

Pink Peppercorn Mustard

Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain. Mix in the wine and let soak for an hour. Stir in the remaining ingredients adding more wine if the mixture seems too dry; cover and let sit for 24 hours. Spoon into small sterilized jars with tight fitting lids to prevent drying out.

white mustard seeds dry white wine ground allspice white wine vinegar honey kosher salt

Zucchini Slice

Preheat oven to 180 C. Heat oil in a large non-stick frying pan over a high heat. Add onion garlic and bacon and cook or 5 minutes or until light golden. Place in a bowl with the zucchini feta ricotta Parmesan cheese chives salt and pepper. Mix to combine. Place the eggs and flour in a bowl and mix well to combine. Spoon into a lightly greased 20 cm x 30 cm tin lined with non-stick baking paper and smooth. Bake for 40 - 45 minutes or until golden and cooked through. Cut into slices to serve.

olive oil onion garlic cloves bacon zucchini feta ricotta cheese parmesan cheese chives sea salt black pepper eggs self-raising flour

Chicken Parmigiana Pizza

Preheat oven to 450°F. Place pizza crust onto large ungreased baking sheet; set aside. Place bread crumbs that have been mixed with garlic powder if using in resealable plastic food bag; add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Melt butter or margarine or olive oil in a 10\" skillet until sizzling; add chicken. Cook over medium-high heat stirring occasionally until chicken is no longer pink(8-10 min). Spread pizza sauce over crust. Top with cooked chicken mushrooms and black olives. Sprinkle with cheese and pimento-stuffed olive pieces if using. Bake for 10-14 minutes or until heated through and cheese is melted.

garlic powder margarine olive oil fresh mushrooms pitted black olives mozzarella cheese

Pete's V-8 Vegetable Juice

Mash your tomatoes a bit with a potato masher or even just squeeze to make some juice to cook inches. Simmer all vegetables for 30 minutes or until veggies are soft enough to grind. (This is why your carrots peppers and celery need chopped small - I use the food processor). Once soft run though a fine sieve juicer or food mill. Ladle into 1 quart jars leaving 3/4 inch of headspace and add to each quart: 1/2 teaspoon salt. (optional). 1/2 teaspoon allspice. 1 teaspoon worcestershire (we use 1 tablespoon but like it salty and bitey). dash of pepper (optional). Wipe rims clean and place lids and rings onto jars. Process for 30 minutes.

tomatoes celery & leaves fresh parsley onions leek carrot green pepper allspice lemon Worcestershire sauce salt pepper

Cheese Sandwiches, Mountain Fashion

Saute the bread slices on both sides in heated butter. Place the bread on a baking sheet. Top the bread slices with the ham and then top ham with the cheese slices. Bake in a preheated oven at 350 degrees for 10 to 15 minutes or until the cheese is melted. Place a poached egg on the cheese and serve immediately.

butter ham swiss cheese eggs

Indigo's (Almost) Famous Chicken Spaghetti

Preheat oven to 350. (This can all be done concurrently). In large skillet simmer chicken breasts in olive oil white wine and/or butter until lightly browned. Cool break/cut into pieces set aside. In large saucepan saute onion and garlic until soft. Add all canned ingredients (and peppers if desired). Stir and simmer covered about 8 minutes. Add chicken and simmer until chicken is hot. In large pot boil spaghetti 10-12 minutes until just done. Drain rinse under cold water and drain again. Place in large pot for remainder of steps. Add sauce with chicken to the spaghetti and mix well. Sauce should resemble typical pasta sauce in that it is not too thin but liquid enough to reduce in oven. Cover with top or foil and bake in oven for 30-40 minuntes. Take off cover lay cheese over top and place back in oven uncovered. Bake until cheese is melted about 7 minutes. Can reheat in microwave with more cheese the next day!

onion garlic cloves rotel tomato paste tomato sauce black olives white wine spaghetti boneless skinless chicken breasts Velveeta cheese habaneros

Easy Baked Egg Rolls

Preheat oven to 400°F. Heat oil in a wok or large pan over medium-high heat. Add coleslaw green onions bean sprouts wine oyster sauce soy sauce and shrimp. Stir-fry for about 2 minutes until cabbage is wilted. Mix cornstarch with 1 tablespoons cold water and add. Stir for about 1 minute until sauce is thickened. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper turned like a diamond. Fold the bottom corner up over the filling. Fold in the two sides then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down. Repeat until you run out of the mixture about 20 rolls. Eggrolls can be close but not touching. Spray the tops with cooking spray and bake for 15 minutes until golden brown. Serve with sweet & sour sauce or spicy mustard.

green onions bean sprouts white wine oyster sauce soy sauce baby shrimp cornstarch

Old Bay Holiday Crab Ball

Mix crab meat cream cheese salad dressing onions shredded cheese and spices with a mixer. Chill mixture 1 hour. Mixture should be thick enough to shape into 2 balls or logs. Roll in the crushed pecans. Serve with crackers. I stated that it only feeds 10 because it's gone very quickly! Enjoy!

cream cheese Miracle Whip sweet onion mozzarella cheese swiss cheese Worcestershire sauce pecans

Peanut Brittle

Lightly toast peanuts in a small pan to bring out their flavor. Mix the peanuts with cinnamon and cayenne pepper by tossing a couple times in the medium bowl. A bit of spiciness in sweets helps to heighten the flavors and punch of the other spices (like the cinnamon in this case). This is a \"trick\" well known to chocolatiers and made famous by the movie Chocolat. Over on the stove combine the water and sugar in a saucepan. I used a nonstick saucepan but if you're using a traditional pan then you'll want to rub the interior surface of the pan down with vegetable oil. Over medium-high heat dissolve the sugar into the water and brought it to a boil. While the syrup was coming to a boil prepare cookie sheet non-stick or use parchment paper. When the sugar turns a light amber color (if you're using a candy thermometer look for 350 degrees you're ready to introduce the peanuts. Working quickly use a wooden spoon to mix in the peanuts and spices. It's important to work fast (and sure) from this point on because the syrup is rapidly cooling. While you are stirring the syrup will foam up but the high sides of your saucepan will save you from a mess. After the peanuts have been stirred in pour the syrup parchment paper. Syrup will flow out from the peanuts so just use a wooden spoon to fold the excess sugar back onto the peanuts. As it thickens it won't flow anymore. At the same time use the back of wooden spoon to press the peanuts down flat so you only have a single layer. After the brittle cooled (about thirty minutes) wrap it in plastic wrap and broke it into 1 1/2 to 2 inch pieces with hands. Placed them in a air tight container.

peanuts cinnamon cayenne pepper sugar water

Apricot and Coconut Slice

mix all ingredients together except for melted chocolate. place mixture into a slice pan and refrigerate until set. poor melted chocolate over top. refrigerate until set. remove from pan and using a sharp knife cut into squares.

sweetened condensed milk butter chocolate Copha

Hero Sandwich

In a small bowl whisk together the oil vinegar salt and pepper to taste; set aside. Spread mayo (if using) inside roll then drizzle with half the oil-vinegar mixture. Layer soppressatta prosciutto and mozzarella inside roll. Add onions lettuce tomato pepperoncini and basil. Drizzle with remaining oil-vinegar mixture. Close sandwich and dig in.

olive oil salt fresh ground black pepper mayonnaise prosciutto mozzarella cheese yellow onion romaine lettuce iceberg lettuce tomatoes basil leaves

Ale-Steamed Mussels With French Bread

Combine first 6 ingredients in a large stockpot; cover and bring to a boil. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide the mussels and broth evenly among 2 shallow bowls and serve with bread.

chopped tomato ale beer bottled clam juice fresh parsley fresh lemon juice garlic mussels French baguette

Honey-Peanut Squares

Grease a 9x9 pan. Heat sugar and honey or corn syrup just to boiling in medium saucepan over medium heat stirring occasionally. Remove from heat. Stir in peanut butter until smooth. Stir in cereal and peanuts until evely coated. Pat mixture evenly in pan using back of greased spoon. Cool 1 hour. Cut into squares.

sugar honey light corn syrup peanut butter

Cranberry Slush

Mix all ingredients together in a gallon ice cream pail or other large freezable container. Freeze overnight. To serve spoon slush into festive glasses and add additional 7-Up or Sprite.

cranberry juice apricot brandy

Ground Lamb with Peas

Heat the mustard seeds in the oil over medium heat. They will begin to pop so keep the pan covered until they stop. Now saute the onion garlic chilies bay leaves and cinnamon until onion is soft. Brown the lamb in a separate pan. Drain the fat and then add the meat to the onions. If you are using a leaner meat you can just brown it in the original pan. Add the peas and cook about 5 minutes. Add the tomatoes salt garam masaala and yogurt. Allow the yogurt to become fully warm then remove pan from heat. Top with cilantro.

black mustard seeds yellow mustard seeds cinnamon red onion garlic serrano chili ground lamb tomatoes and green chilies salt garam masala yogurt fresh cilantro

Super Chunk Oatmeal Cookie Mix

LAYER sugar flour oats cinnamon soda and salt in a large glass jar or combine in large resealable plastic bag. Top with chocolate. Close tightly and store at room temperature until ready to use or give. ATTACH Baking Directions to jar (listed below). Baking Directions PREHEAT oven to 375°F Beat 3/4 cup (1-1/2 sticks) softened butter 1 egg and 1 teaspoons vanilla in large bowl with electric mixer on medium speed until well blended. Add contents of jar; stir until well blended. DROP heaping tablespoonfuls of dough 2 inches apart onto ungreased baking sheets. BAKE 12 to 13 minutes or until golden brown. Cool on baking sheets 1 minute; remove to wire racks. Cool completely.

sugar flour quick-cooking oats ground cinnamon baking soda salt

Seashells' Crock Pot Meatball Stew

Preheat oven to 350°F. Combine ground beef with 1 tbsp of salt and 1/4 tsp pepper and mix well. Shape into 1-inch meatballs. Bake in oven 15 minutes or until browned. Place the potatoes carrots and onion into the crock pot. Top with meatballs. Combine catsup with vinegar basil and remaining salt and pepper to taste. Pour over meatballs. Cover and cook on low 4 to 5 hours or till veggies are done.

lean ground beef salt pepper potatoes carrots onion catsup water vinegar dried basil

Carrot Bread

In mixing bowl stir together eggs oil vanilla carrots and sugar. In separate bowl sift together flour baking powder baking soda cinnamon. Add dry mixture to egg mixture. Stir well. Pour into greased and floured bread loaf pan. Bake at 350 degrees for one hour or until a toothpick comes out dry.

eggs carrot granulated sugar all-purpose flour baking powder baking soda ground cinnamon vanilla extract

Yummy!!! Rice Pudding

Cook 1 cup of arborio rice follow directions on package. Preheat oven at 350c and lightly grease 2 qt casserole dish with butter or margarine. In bowl beat 2 eggs add brown and white sugar mix add vanilla and 2 cups of milk mix well. Add your rice and raisins (optional) to dish and let sit for 5 minutes. Then add mixture to rice sprinkle with nutmeg and cinnamon. Cook for 1 hour to 1 hour and 15 minutes until the top is no longer mushy. Serve in bowl add milk if desired.

arborio rice milk brown sugar white sugar eggs vanilla raisins cinnamon nutmeg

Beer-Glazed Black Beans

Add oil to a skillet over med-high heat. When hot add in onion; cook stirring occasionally until soft about 5 minutes. Add in garlic; cook for about 1 minute then add the beer beans chili powder honey and a good sprinkling of salt and pepper. Bring to a steady bubble and cook until the liquid is slightly reduced and thickened about 15 minutes. Taste and adjust the seasoning; serve hot or store covered in the refrigerator for up to 3 days.

extra virgin olive oil onion garlic beer black beans chili powder honey salt fresh ground black pepper

Super Simple Skor Squares

Mix all together and spread in a greased 8 x 8 baking pan. Bake at 350 Degrees for 25 minutes.

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Banana Bread Pancakes

Combine sliced bananas and sugar in small bowl;set aside. Combine pancake mix water mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear. For each pancake pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown. Serve topped with warm aunt jemima syrup and pecans.

bananas granulated sugar water banana ground cinnamon pecans

Salted Caramel Treats

In a medium saucepan melt caramel ingredients over medium low heat until smooth; remove from heat. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges. In a saucepan melt the butter over medium low heat; stir in marshmallows with a rubber spatula and continue stirring until almost melted. Stir in vanilla 1 teaspoon of the sea salt and 1 cup of the melted caramel stirring until smooth; remove from heat. Stir in cereal and press mixture into prepared baking dish. Spread the remaining caramel over top and sprinkle with sea salt. Let cool completely peel off foil and cut into 24 squares.

sweetened condensed milk unsalted butter unsalted butter miniature marshmallows vanilla extract flaked sea salt

Zucchini Bars

Cook zucchini in lemon juice until tender use often. Add 1 cup sugar nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes. While zucchini cooks combine the flour 2 cups sugar salt and margarine in a large bowl and mix well. Add 1/2 cup of the crumb mixture to the zucchini to thicken stir well turn off the heat after thick. Pat 1/2 of the remaining crumb mixture into a greased 9x13-inch pan. Bake at 375°Fs for 10 minutes. Spread zucchini evenly over the crust. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini. Bake at 375°F for 30-40 minutes until bubbling around the crust. Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.

zucchini lemon juice sugar nutmeg cinnamon vanilla flour sugar salt margarine cinnamon

Jill's Spaghetti

ix together heat and stir. Make spaghetti as usual add and enjoy!

hamburger tomato paste water ketchup mustard sugar

Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce

In a food processor or blender combine yogurt 4 cups water gram flour 2 tablespoons coriander turmeric and salt (do this in 2 batches because of the volume); set aside. Make sure yogurt is thoroughly blended or it will curdle during the cooking process. Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook stirring until the peppers sizzle about 30-45 seconds (they may get white spots on them) (also stand back in case peppers burst and may fly into your eyes). Add the onion ginger and garlic cooking until the onion is tender about 2 minutes. Very slowly add the yogurt mixture stirring constantly and bring it to a boil cooking about 4-5 minutes. Make sure you stir the yogurt or it will curdle. Reduce wok heat if ingredients start to boil over. Once liquid comes to a boil reduce heat to medium and simmer stirring occasionally until sauce is smooth and silky and oil becomes visible about 45-50 minutes. Adjust thickness of sauce with the exta cup of water if needed (cook further if it is too thin). Sauce can be made up to 2 days ahead of time. Stir in the fenugreek then add spinach and simmer about 5 minutes more. Check consistency of sauce and thin if necessary. Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds) shaking pan; stir in coriander and remove from heat (alternatively for an oil-free method dry roast peppers and coriander briefly in pan but do not toast the paprika). Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn. Serve at once with steamed basmati rice.

plain nonfat yogurt water gram flour ground coriander turmeric salt onion fresh ginger fresh garlic dried fenugreek leaves fresh spinach ground coriander paprika

Oatmeal Carmelitas

Heat oven to 350*. Grease 13x9 inch pan. In large bowl blend all crust ingredients at low speed until crumbly. Press half of crumb mixture about 3 cups in bottom of greased pan. Reserve remaining crumb mixture for topping. Bake at 350* for 10 minutes. Meanwhile in small bowl combine caramel topping and 3 tbls. flour; set aside. Sprinkle warm crust with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Return to oven and bake an additional 18 to 22 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours or until filling is set. Cut into bars. Enjoy!

all-purpose flour brown sugar baking soda salt margarine butter all-purpose flour

Carrot Hermits

Preheat oven to 350f. Blend butter with brown sugar until fluffy. Beat in egg. Stir in vanilla carrot and coconut. Add flour baking powder salt cinnamon.nutmeg and cloves. Stir in raisins and pecans. Line baking sheet with parchment paper and drop large spoonfuls of dough onto the sheet. Bake for 10 minutes until brown.

butter brown sugar egg vanilla carrot all-purpose flour baking powder salt cinnamon nutmeg clove raisins pecans

Breakfast Smoothie

place all ingredients in blender. start blender on \"chop setting\" blend for 2 minutes. turn blender up to \"liquify \" blend for 3 minutes. pour into tumblers.

pear kiwi flax seed fresh ginger walnuts kale honey celery carrot

Jammin’ Jerk Deviled Eggs

Place the chicken in a small bowl; toss with just enough Pickapeppa sauce to cover; let sit 10 minutes while assemble the rest of the ingredients. Combine the thoroughly mashed yolks and yogurt. Stir in the lime juice cinnamon nutmeg allspice chives Tabasco garlic powder and mustard. Lift the chicken out of the Pickapeppa sauce and drain slightly then add to the mixture. Taste then season with salt and pepper. Fill the whites evenly with the mixture; garnish each egg half with a dab of Pickapeppa sauce.

plain yogurt fresh lime juice ground cinnamon ground nutmeg ground allspice fresh chives Tabasco sauce garlic powder dry mustard salt black pepper

Mashed Potato Soup

Peel potatoes and cut into small cubes. Place in soup pot with onions and celery - add enough water to cover everything. Bring to a boil stirring occasionally. Cook with lid on until everything is tender. Drain - I usually reserve the cooking liquid in case I want to use some of it instead of all the milk. Mash using hand mixer (you can use a potato masher if you prefer). Add the butter and a little salt and pepper. Return to low heat and start adding milk about a half cup at a time stirring well after each addition. You might not need to add all the milk or you might need to add extra - or use the cooking liquid to get it to the consistency you want. It all depends on the size of the potatoes you used and personal preference. Continue to cook over low heat for about 30 minutes - adding additional milk or cooking liquid if necessary. If soup seems too thin continue cooking uncovered until it's how you want it. Serve hot with crumbled bacon grated cheese and green onion as garnishes.

baking potatoes onion celery ribs butter bacon drippings 2% low-fat milk bacon green onions sharp cheddar cheese salt pepper water

Low Fat Oatmeal Chocolate Chip Cookies

mix all ingredients dry and wet seperately then add choclate chips. place in oven at 375 for 9 minutes or until done.

butter applesauce brown sugar white sugar vanilla wheat flour oats salt baking powder baking soda egg

Chicken, Potato, and Leek Potpie

Preheat oven to 450°F. Cook bacon in a large Dutch oven over medium heat until almost crisp stirring frequently. Increase heat to medium-high. Add potato and carrot; saute 3 minutes stirring occasionally. Add chicken to pan; saute 3 minutes or until lightly browned stirring occasionally. Stir in flour leek salt and pepper; saute 1 minute stirring frequently. Slowly add broth to pan stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick stirring occasionally. Spoon 1 1/4 cups mixture into each of 6 (8 ounce) ramekins. Cut dough into 6 (4 inch) circles (reroll dough scraps if necessary). Place over ramekins folding under and pressing down on edges to seal. Combine milk and egg white; brush over dough. Cut small slits in dough to vent. Bake at 450 for 30 minutes or until golden. Let stand 10 minutes.

smoked bacon carrot boneless skinless chicken thighs all-purpose flour leeks kosher salt black pepper chicken broth nonfat milk

Spoon Pizza

Preheat oven to 350^F. Butter a 13x9x2 inch glass baking dish. Cut each biscuit into 8 pieces and place in buttered dish. Add sauce green onions pepproni and green pepper. Combine well. Bake 35 minutes until top is set and almost firm to the touch. Evenly sprinkle mozzarella over biscuit mixture. Continue baking until cheese melts about 5 minutes longer. Let stand 10 minutes. Cut into squares to serve.

tomato sauce green onion green bell pepper mozzarella cheese

Marinated Garlic and Peppercorn Flank Steak

Combine the ingredients for the marinade and add the flank steak. Marinate up to 3 days.

soy sauce olive oil garlic black pepper

Courgette Tomato and Goat Cheese Frittata

Preheat the broiler to high. In a medium size frying pan add the oil and fry the onion for 5 mins on a low heat. Add the zucchini and cook for another 5 minutes. Stir the milk into the eggs. Add the eggs tomatoes cheese and basil to the frying pan and cook slowly on a low heat for 6-8 minutes. Finish under the broiler until the egg is just set. Turn out the frittata onto a plate and serve.

olive oil onion zucchini milk eggs cherry tomatoes fresh basil leaves

Wonderful Chicken Marinade

Mix all ingredients in a blender; pour over chicken pieces. Let marinate in the fridge overnight. Grill or oven-bake the chicken. To grill; remove the chicken from marinade let the marinade drip off; grill until chicken is cooked. To bake in oven; remove chicken from marinade. Place the chicken in a baking dish. Bake for 40 minutes or until chicken is done.

honey garlic soy sauce cider vinegar black pepper

German Chocolate Upside Down Cake

Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside. In a large mixing bowl mix cake mix water oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan. Mix melted margarine cream cheese and powdered sugar in large bowl on low speed for 30 seconds or until well mixed. Increase mixer speed to medium and beat 30 seconds more or until smooth. Spoon cream cheese over batter leaving a 1 inch border of batter around the sides of the pan and smooth with spatula. Bake for 43-48 minutes or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly. Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more then slice and serve.

sweetened flaked coconut pecans powdered sugar margarine cream cheese water eggs

The Best Thai Red Chicken Curry Recipe

Heat the oil in a large saucepan over medium and cook the onion for 5 minutes. Add the curry paste and garlic then cook stirring for about 1 minutes. Add the coconut milk chicken broth fish sauce sugar red pepper flakes and salt then bring to a boil. Add the vegetables and reduce heat and simmer until vegetable are soft. Squeeze lime juice over chicken then add chicken and basil to the pot. Cook until chicken is completely cooked. Serve over Jasmine Rice.

onion Thai red curry paste garlic cloves coconut milk chicken broth fish sauce brown sugar salt zucchini carrots broccoli floret red pepper flakes boneless skinless chicken breasts lime juice of Thai basil

Roasted Ratatouille With Pasta

Preheat oven to 350°F Put all the vegetables including thyme and garlic in a 9\"x13\" pan. Drizzle with olive oil; season with salt and pepper; toss to coat. Cover tightly with foil and roast for 45 minutes. Uncover stir and roast for another 45 minutes. Discard the thyme stems. About 10 minute before the veggies are done cook the pasta according to package instructions. Drain and toss with the roasted veggies. Garnish with extra thyme leaves.

olive oil zucchini eggplant onion red bell pepper grape tomatoes fresh thyme garlic cloves orzo pasta

Nutella Italian Rice Pudding

Preheat oven to 325°F Coat 13- by 19- inch glass pan with vegetable spray. Over medium heat whisk together milk and Nutella in a heavy bottomed 4-quart saucepan. Add cinnamon and rice and bring to a boil. Cover and reduce heat to a simmer and cook for 15 minutes. Whisk together eggs egg yolks and sugar. Temper a small amount of the hot liquid into the eggs. Combine egg mixture with remaining milk mixture add nuts and bake in a water bath for 40 minutes. Cool 15 to 20 minutes. Serve hot or cover and refrigerate.

ground cinnamon arborio rice eggs granulated sugar hazelnuts

Red Potato Soup

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. In a Dutch oven or large soup kettle saute the onion celery and bacon until vegetables are tender; drain well. Add the milk water bouillon salt and pepper; heat through (do not boil). In a large saucepan melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions.

small red potatoes onion celery ribs bacon milk water chicken bouillon granules salt pepper butter all-purpose flour heavy whipping cream fresh parsley cheddar cheese green onion

Popover Oven Pancake

Place rack of the oven in the lower third of it and preheat oven to 425 degrees. Put butter in a 9x13 baking dish and place in oven until melted. In a large bowl whisk eggs and water. Add dry milk flour syrup and salt. Whisk vigorously until well blended; batter will be lumpy. Pour batter into hot butter. Bake for 20 minutes or until puffed and golden. If you want sprinkle with powdered sugar. Then cut into squares and serve with maple syrup.

eggs butter water dry milk all-purpose flour maple syrup salt

Twisted Mad Mex Style Spinach and Portabello Burrito

To start the rice put chicken stock in a heavy pot and bring to a boil. Add rice and tomatoes. Season with a little salt and pepper. Reduce heat to a low simmer and cover. Simmer for about 15 minutes. Add the black beans and cumin. Simmer for another 3-5 minutes or until all liquid is absorbed. You may want to hit it with just a bit more salt and pepper to your liking. Warm Olive Oil in a skillet at medium high heat. Add onion and cook for about 2 minutes until translucent. Add garlic spinach and mushrooms. Lower heat to medium. Cook until spinach is wilted and mushrooms are cooked through. Do not burn the garlic! Mix together the crema adobo sauce and honey in a bowl. Season to your liking with salt and pepper. To assemble the burrito scoop the spinach-mushroom mixture and rice-bean mixture into a tortilla. Add a sprinkle of cheese some bacon pieces chopped scallions and a drizzle of the crema sauce. Roll your burrito and enjoy!

mushrooms fresh spinach garlic cloves long grain rice diced tomato ground cumin black beans salt pepper tortillas scallion monterey jack cheese adobo sauce honey bacon salt pepper

Spicy Steak

In a medium bowl mix all the wet ingredients with the dry ingredents and the spices. Mix well. Add the round steak cover and let marinade forfour hours turning it over once or twice (once is enough but if you have the time do it twice). Preheat the oven to 350 degrees F. Place the round steak in a roasting pan and pour the marinade into the pan making sure some of it goes ont top of the steak. Roast for 1 hour basting every 20 minutes 9make sure to do this or the top of the meat will be dry while the bottom will remaine moist because of the marinade. Place the meat aside keeping it in a warm place and place the marinade in a small pot on the stove and medium high heat. Mix the water and cornstarch together before adding it to the marinade. Once it's added let it come to a boil before letting it simmer for 20 minutes. A thick gravy should develop. Serve the gravy immediately with the round steak.

tomato ketchup pure maple syrup cocoa powder cayenne pepper cumin red pepper flakes all-purpose flour water

BBQ Mushrooms With Brazilian Spices

Combine the mushrooms garlic lime juice and olive oil in a bowl. Season the mushroom mixture with salt and pepper and set aside to marinate for 20 minutes. To make the spice mix combine all the spices together. Toss the spices through the mushroom mixture and allow to stand for 10 minutes. Place the mushrooms on a preheated BBQ plate (medium heat) & BBQ and grill carefully turning mushroom's frequently until the mushroom are a golden brown colour. Remove and serve.

mushrooms garlic cloves lime extra virgin olive oil paprika cumin allspice

Dees Philly French Dip

Heat butter. Add onion and bell pepper. When softened add beef on top; place cheese on top of beef. Cover; cook until cheese has melted. Place on a hoagie bun. Dip in aus jus to eat.

butter onion bell pepper roast beef cheese

Tiramisu

TO MAKE THE SYRUP:. In a small saucepan heat the water and sugar until thickened. Remove from the heat and add the espresso. Set aside. TO MAKE THE CREAM:. In the bowl of a standing mixer or by hand cream the mascarpone with the confectioners sugar Grand Marnier and orange zest. In another bowl whip the cream to soft peaks and then fold into the soften mascarpone. TO ASSEMBLE THE TIRAMISU:. Break up 4-6 ladyfingers and soak them in a third of the syrup. Dip the remaining ladyfingers in the syrup and then rest them on the inside of 4 wineglasses. Dip the ladyfingers just enough to soak up the syrup but not to make them soggy. Pipe or spoon a third of the cream into the glasses then add some of the soaked ladyfinger pieces and a third of the chocolate. Repeat this until you have used all the cream. Garnish the tiramisu with a dusting of cinnamon and the coffee Chill for 1 or 2 hours and serve.

water granulated sugar mascarpone cheese confectioners' sugar Grand Marnier orange zest heavy cream ladyfingers chocolate ground cinnamon ground coffee

Three Sisters Soup

Heat the olive oil in a large soup pot over medium heat. Add the onion garlic and celery. Cook together for 4-5 minutes until the onions are shiny and translucent. Stir in the oregano and cumin. Saute for 2 minutes. Add the squash beans and tomatoes. Cook for 5 minutes. Break the ears of corn in half and add it to the pot. Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes. Add salt and pepper to taste.

olive oil onion celery garlic cloves dried oregano ground cumin black beans fire-roasted tomatoes corn chicken broth cayenne pepper sea salt fresh ground black pepper

Weight Watchers Southwestern Chicken Soup

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook stirring often until lightly browned and cooked through about 5 minutes. Transfer to plate. 2. Add remaining 1 teaspoon oil to pot. Add onion bell pepper and jalapeño and cook stirring often until vegetables are softened about 3 minutes. Add garlic chili powder and cumin and cook stirring constantly until fragrant 30 seconds. Stir in broth tomatoes and corn. Cover and bring to boil. 3. Reduce heat to low and simmer covered until vegetables are tender about 8 minutes. Stir in chicken and cook just until heated through about 2 minutes. Remove from heat and stir in lime juice. 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro. 5. Serving size: 1¾ cups soup with 2 slices avocado. Notes. Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

olive oil chicken breast pepper onion bell pepper garlic cloves chili powder ground cumin reduced-sodium chicken broth diced tomatoes frozen corn kernels fresh lime juice avocado cilantro

Blueberry Banana Bread

Preheat oven to 325°F Spray a loaf pan with cooking spray. Combine all ingredients except blueberries & 1TB flour well. Toss blueberries with 1TB flour to coat berries. Shake in a sifter to remove excess flour & add to batter. Fold in blueberries. Pour batter into pan & bake 1 hour or until dark brown on top.

bananas whole wheat flour all-purpose flour Splenda sugar substitute sugar butter margarine egg white substitute baking soda salt fresh blueberries flour

Les Fougeres Butter Roasted Almonds With Cranberries and Sea Sal

Toss almonds with the melted butter to coat adding sea salt to taste. Spread out on a parchment lined baking sheet and roast at 325F until golden brown about 12 minutes stirring occasionally. Cool completely then mix with dried cranberries and a little more sea salt to taste. Store in an airtight container at room temperature.

butter dried cranberries sea salt

Bean and Bacon Soup

Fry bacon until crisp. Remove from pan and reserve. Leave about 1 tbsp bacon fat in skillet. Add carrots celery garlic and onion. Saute until softened about 10 minutes. Add salt pepper thyme and tomato paste. Add beans chicken broth and water. Simmer covered until vegetables are done and soup is the consistency you like. Additional water can be added if it gets too thick. Partially mash before serving.

navy beans salt pepper bacon carrots celery ribs dried thyme garlic clove tomato paste onion chicken broth water

Sunshine Salad

pour your carrots in a large bowl. Wash and slice your strawberries into flat circles or however you like your strawberries sliced. Strain and add you oranges then add to bowl. Dice your tomatoes and add to bowl. Finally add your sweet and sour dressing (Marzettis is great) then toss all fruit together to lightly glaze with the dressing. Top it off with your optional basil or nuts! Enjoy--and be healthy -- -ashm Akron OH.

strawberries mandarin oranges tomatoes basil walnuts pecans

Algonquin Wild Nut Soup (Paganens)

Place all ingredients in a large soup pot & simmer. slowly over a medium heat for 1 1/2 hours. stirring occasionally.

hazelnuts shallots parsley salt black pepper

Cursors' Low-Carb Ham and Cheese Wrap

Place all ingredients - in your preferred order - onto the tortilla. Salt and pepper to taste. Roll tortilla up and enjoy!

low-carb flour tortillas deli ham provolone cheese dill pickles tomatoes iceberg lettuce

Steak Salad With Grilled Peaches

Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside. Marinate steak in italian dressing in the fridge for at least an hour. Cut peaches in half remove pits brush with olive oil. Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy. Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments. Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak grilled peaches red pepper pecans and crumbled goat cheese. Drizzle citrus dressing on top.

orange juice of lime juice of white wine vinegar shallot sugar canola oil olive oil mixed baby lettuces and spring greens romaine lettuce pecans

Labna (Yoghurt cheese)

Mix all ingredients together well. Pour into a colander lined with muslin. Tie the muslin to form a bag. Hang the yoghurt mixture for 2 days placing a pot or bowl underneath to catch the liquid. After the 2 days remove the Labna from the muslin roll into walnut sized balls. Place in a large jar then cover with a light olive oil.

extra virgin olive oil salt lemon juice and rind of thyme mint

South of the Border Pick up Sticks

In a 13 X 9 X 2 casserole dish combine the potato sticks peanuts and onions. Drizzle this mixture with the melted butter and stir well. Sprinkle the top with taco seasoning and mix well. Bake at 250 degrees for 45 minutes stirring every 15 minutes for about 30 minutes. Remove from oven and place mixture on paper towels to dry. Cool and serve.

Spanish peanuts butter

Salsa Violeta / Purple Tomatillo Salsa

Thoroughly wash the bitter film off the tomatillos with warm almost hot water then quarter each of them. Place all in a food processor and pulse till semi chunky. Enjoy!

garlic clove serrano chili cilantro sea salt

Chef Coyoteloves Marinara Sauce

In a food processor place Italian tomatoes tomato paste chopped or dried parsley oregano basil salt ground fennel seed crushed red pepper cayenne pepper ground pepper and sugar. Blend until smooth. (you can use a blending wand in place of the food processor) Pour into a cooking vessel and bring to a slow boil. Add the olive oil to a large skillet. over medium heat saute the finely chopped onion and garlic for 2 or 3 minutes until onions are translucent. Drain and Add to the blended tomato sauce. bring to a boil. Add the chianti wine and lower heat and Simmer for 1 1/2 hours uncovered stirring occasionally. (place a splatter screen over the vessel to prevent messy splashing of the bubbling sauce).

Italian stewed tomatoes italian tomato paste fresh parsley sprigs dried parsley garlic dried oregano dried basil kosher salt fennel seed crushed red pepper flakes cayenne pepper ground pepper sugar olive oil

Mock Charro Pinto Bean W/ Sausage

In a medium sauce pan empty the can of pinto beans. Add 1/2 cup of water. Add cilantro and green onion. Set on low heat to warm. In a skillet cut sausage into bite sized chunks and sear/brown. Strain out leaving the fat in the skillet. Add onion to the skillet. Dash of garlic salt Dash of cumin Dash of chili powder. Salt and pepper to taste. Lots of pepper seams to work well with this dish. Set to medium high and caramelize the onion. Add onion to the saucepan and bring to a boil. Let boil for about a minute stirring constantly. Reduce heat to a gentle boil (simmer) for another 5-7 minutes. What you are doing is trying to 'reduce' the water a little. Enjoy!

pinto beans onion smoked sausage water cilantro green onion cumin chili powder salt pepper

Peach Salsa With Brie and French Bread

Heat small or large wheel of brie in 350°F oven for approximately 10 minutes or until soft. Also heat french bread until warm. Prepare salsa ingredients and mix together. Serve the peach salsa alongside the brie and french bread. This is also great with some blackberry coulis. Delish!

red onion fresh cilantro lime juice salt

Frosted Apricot Cookies

Beat butter and cream cheese at medium speed on mixer until fluffy. Combine flour sugar and baking powder stir into creamed mixture. Add apricot preserves and pecans mixing well. Drop dough by tablespoons onto greased cookie sheet. Bake at 350 for 12-15 minutes. Cool slightly on wire racks. Spread with frosting while still warm. FROSTING:combine all ingredients and beat until smooth.

butter margarine cream cheese all-purpose flour sugar baking powder pecans powdered sugar butter margarine

Deer Camp Food

In fry pan heat butter and add onions and garlic. Cook until lightly browned. Add potatoes and cook until fork tender. Add mushrooms and polish sausage. Mix well and cook until potatoes are crispy and everything is golden brown. Sprinkle cheese cover and simmer 5 minutes or until cheese is melted.

garlic cloves margarine onions potatoes Polish sausage cheddar cheese

Vegetarian Split-Pea Soup

In a large pot combine split peas potatoes carrots peppers onioions garlic thyme and 4 quarts water. Bring to a boil over high heat. Reduce heat cover partially and simmer stirring occasionally until peas have broken down and liquid had thickened about 45 minutes. Skim foam from the surface as needed. Season soup with salt and pepper and add water if necessary.

russet potatoes carrots green bell peppers onions garlic cloves dried thyme

Barefoot Contessa Cream of Fresh Tomato Soup

Heat the olive oil in a large heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes until very tender. Add the garlic and cook for 1 minute. Add the tomatoes sugar tomato paste basil chicken stock salt and pepper and stir well. Bring the soup to a boil lower the heat and simmer uncovered for 30 to 40 minutes until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

olive oil red onions carrots garlic tomatoes sugar tomato paste fresh basil leaf kosher salt fresh ground black pepper heavy cream half-and-half crouton

Betty's Blueberry Cobbler

Pour pie filling into a greased 9-inch baking dish. Mix remaining ingredients until crumbly. Sprinkle over filling. Bake at 350 for 50 minutes.

brown sugar butter

Parmesan-Chive Popovers

1. Place oven rack in next-to-lowest position and preheat oven to 450°F Set 12-cup muffin pan on baking sheet and place in oven. 2. Whisk together flour Parmesan cheese chives salt and pepper in bowl. Whisk together milk eggs and margarine in separate bowl. Gradually whisk egg mixture into flour mixture making sure not to overmix. 3. Divide popover batter among hot muffin cups filling two-thirds full. Return muffin pan on baking sheet to oven and bake 15 minutes. Reduce oven heat to 350 F bake 20 to 25 minutes or more or until popovers are puffed and well browned. Cool slightly before serving.

all-purpose flour parmesan cheese chives salt ground black pepper low-fat milk eggs margarine butter

To Die for Crock Pot Pork Chops

Combine cream of mushroom soup 1/3 can water softened cream cheese and garlic in a bowl. Stir out most of the lumps but the rest will cook out. Pour in bottom of crock pot. Put pork chops on top of mixture. Add liberal amounts of salt and pepper. I'm usually heavy handed! Cook on low for 7-8 hours. Serve over slices of warm bread or pasta of your choice. Pork chops will fall apart.So tender you can cut with a spoon!

boneless pork loin chops cream cheese garlic

Caramel Apple Cider Martini

Put all ingredients into a shaker. Add ice cubes and shake until cold. Strain into a martini glass and enjoy!

apple cider vodka

Glazed Carrots and Leeks

n large nonstick skillet melt butter with sugar thyme salt and pepper over medium heat. Add carrots leeks and 1/4 cup water; cover and cook stirring once 10 minutes. Uncover; cook stirring occasionally until vegetables are tender and glazed 6-7 minutes.

butter dark brown sugar dried thyme salt pepper carrots leeks

Oat Pancake/ Waffle Batter

Put whole oats through blender food processor or grain mill to make a course meal. Mix all dry ingredients. Stir in the buttermilk eggs (oil if making waffles) and butter until well blended. Make pancakes or waffles immediately or store in fridge/freezer.

whole wheat flour baking powder salt baking soda buttermilk eggs butter egg

Sweet Onion Sauce for Subs

In a large stock pot heat oil over medium heat and add onions. When hot reduce to a simmer and stir frequently to prevent burning. Simmer 1 hour adding the 1 T. of water if needed. Add remaining ingredients except salt and pepper cooking until reduced and thick around 45 minutes to 1 hour.

olive oil onions water garlic flat leaf parsley fresh basil fresh rosemary white wine

Steamed Yellowtail With Kimchi and Daikon

Peel and slice the daikon into thin-bite-sized pieces. In a microwave-safe dish spread the daikon slices. Spread the kimchi on top of the daikon then add the fish on top. In a bowl combine sesame oil grated garlic sake dashi stock soy sauce sugar gochujang and gochugaru. Mix well until the ingredients are combined well. Pour the sauce over the fish then cover or wrap the dish with a microwave-safe cling wrap. Cook in the microwave for 5 minutes using 600W. Add some chopped scallions on top then serve hot with rice.

daikon radishes garlic clove sake soy sauce sugar

Hyderabadi Murg Korma ( Indian Chicken Curry)

Clean the Chicken Remove Skin and Cut into bite size Pieces. · Whisk Curd and Keep Aside. · Peel Wash Cut Potatoes into Quarters and Immerse in Water. · Make a marinade of Ginger Paste Garlic Paste Onions Red Chillies Turmeric Powder Coconut Cashewnut Paste Seasame Seeds Nutmeg and Salt with yougurt and leave the Chicken in this Marinade for 30 Minutes. · Heat Ghee in a Kadhai and then to it add Whole Garam Masala and sauté over Medium Heat until it begins to Crackle. · Next add Chicken along with the Marinade and then bring to Boil and then Simmer for 5 Minutes. · Add 1 2/3 Tcup of Water and boil for 5 Minutes. · Add Drained Potatoes and Lemon Juice and Simmer until Chicken is Tender and the Potatoes get Cooked. · Check the Seasoning and Adjust Accordingly.Add Coriander Leaves and Mix. · Serve Hot Garnished with Chopped Coriander Leaves and Serve with Rice or Indian Bread of your Choice.

chicken yogurt ginger paste garlic paste onion red chili powder turmeric powder cashew nuts paste sesame seeds ground nutmeg salt butter green cardamom pods black cardamom pods cloves cinnamon sticks bay leaf mace potatoes lemon juice coriander leaves

Make Ahead Easy Cheese-Free Breakfast Casserole

Spray a 9\"x13\" baking pan with non-stick cooking spray. Melt butter and drizzle in the bottom of the pan. Spread the potato cubes mixed with onions and peppers (I use Ore Ida's Potatoes O' Brien) in the bottom of the pan. Layer mushrooms meat and any additional vegetables you would like. At this point you might like to add the optional cheese. We usually make half the pan cheesy. Whisk eggs milk salt and pepper. Pour egg mixture evenly over the top. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour until set.

butter eggs salt black pepper skim milk cheddar cheese

Linebacker Chili

Combine ground chili pepper and cumin. Toss beef and pork with mixture. Place onion and pepper in 2 1/2 quart slow cooker; top with meat mixture and taco sauce. Cover; cook on low until very tender about 9 hours. In bowl mash beans with 1/4 cup liquid from chili; stir into hot chili with remaining beans. Cover and let stand 10 minutes. Serve sprinkled with parsley. If desired serve sour cream and cornbread with chili.

chili pepper ground cumin beef stew meat onion green pepper red kidney beans fresh parsley sour cream

Red Hot & Blue Potato Salad - the Original

Steam the potatoes skin-on for approximately 45 minutes (you can boil them but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs then do the same. When cool enough peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste). In a large bowl mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad not mush -- until blended. Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp but is delicious cold too -- so if you are making this in advance it's fine to chill it. NOTE - If you are on a low-sodium diet you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste! ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures it develops a small air \"bubble\" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs BTW). You want your eggs to be around 10-12 days old and it takes on average 2-3 days to get them from the laying facility to the store.

Red Bliss potatoes eggs green onion top mayonnaise celery seeds salt

Mini Pumpkin Muffins

Preheat oven 350. Line with papers or grease mini muffin pans. Combine flour spice soda powder and salt in small bowl. Beat sugar and oil in mixer bowl until blended. Add pumpkin and eggs; beat well Gradually stir in flour mixture. Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly. Bake 15 to 20 minutes or till tests clean with toothpick. Cool in pans 10 minutes; remove to wire rack to cool completely. Store covered or in plastic bag.

flour pumpkin pie spice baking soda baking powder salt brown sugar pumpkin puree eggs

Pindi Chana

Pressure cook the chickpeas till soft (about 4-5 whistles). Heat oil in a large and heavy bottomed saucepan. Add cumin seeds and mustard seeds. Allow to crackle and splutter. Add ginger garlic chopped onions and asafoetida. Fry till onions are lightly browned. Add all dry masala except cinnamon and clove (powdered). Stir well add tomatoes and cook till oil separates. Drain chickpeas add to the skillet and stir in well. Add tamarind extract. Mix and cook till fairly dry. Keep aside. In a small saucepan heat ghee and add the cinnamon and clove (powdered) and chillies. Allow to pop a bit then add to the skillet containing the chickpeas. Stir gently till well mixed. Garnish with cilantro and onion rings. Serve hot with naan or rotis. Notes: If you love mushrooms as much as I do then you have my permission to add them to the skillet after step number 4!

tomatoes onion onion cilantro garlic ginger green chilies coriander leaves cumin seed mustard seeds coriander powder red chili powder garam masala powder turmeric powder cinnamon ground cloves asafoetida powder tamarind extract ghee

TVP Taco Salad

On large cookie sheet place 6 oven-proof soup bowls or bowl-shaped aluminum foil. Wrap tortillas in damp paper towels and microwave on high 1 minutes or set in warm oven 3-5 minutes. Press center of tortillas into the bowls crimping edges as needed to fit. Brush edges with oil if desired. Place tray in oven and bake until edges begin to brown lightly 12-15 minutes. Cool shells. If not using them immediately tightly wrap them in a plastic bag. Mix together TVP and 7/8 Cups boiling water and let stand 5 minutes. Saute onion in skillet. Stir in tomato sauce beans chili powder cumin oregano and TVP. Mix well. Cover tightly and microwave on high 5 minutes stirring once (or simmer on top of stove 15-20 minutes). Place a tortilla shell on each plate. Place shredded lettuce in each shell and spoon TVP mixture over lettuce. Top with tomato.

flour tortillas onion tomato sauce vegetarian refried beans chili powder cumin oregano lettuce fresh tomatoes

Crisp Flatbread

To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl. Pour on the water. Stir to dissolve the yeast. Add salt and bread flour. Knead to an elastic dough. Turn out the dough onto a floured work surface. Cut into 3 parts. Form each part into a sausage and cut it into 8 pieces. Form each piece into a round ball. Cover and let rise for about 30 minutes. Roll out each ball into a very thin circle. N.B. Do not knead! Roll and turn the cake several times. When it is very thin about 2 mm (1/12\") prick very closely with a fork. Make a hole in the middle of each cake. Place two cakes on each baking sheet. Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes. Cool on a rack.

fresh compressed yeast water salt 4 grain bread flour

Peach Dump Chicken - OAMC

For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before make sure the baggie is completely closed. Place the bag in the refrigerator to thaw. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces or 20-30 minutes for chicken breasts).

chicken pieces orange zest soy sauce honey ginger

Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese

Preheat oven to 450°F. Toss together potatoes oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper. Roast until potatoes are almost tender about 30 minutes. Meanwhile press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper. Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness about 18 minutes for medium-rare. Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes cheese and olives.

russet potatoes olive oil fresh rosemary garlic lamb loin chops tomatoes feta cheese kalamata olive kosher salt fresh ground black pepper