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Asparagus With Saffron Mint Sauce

Steam asparagus for 10 minutes or until done to your liking. Whisk together sauce ingredients over low heat until warmed through. Serve asparagus with sauce over.

fresh asparagus saffron strand garlic cloves fresh mint leaves salt black pepper

Roasted Yellow Pepper Gazpacho

Lightly oil grill and preheat barbecue to medium-high. Grill peppers and tomatoes turning often until skins blister. Place in a bowl and cover. When cool remove skins and seeds. Finely chop half the peppers and half the cucumber; set aside. Place the remaining pepper cucumber and tomatoes in a food processor along with garlic vinegar parsley hot sauce and broth; purée until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled. Divide between bowls. Garnish each with 1 teaspoons red pepper tapenade.

tomatoes English cucumber garlic clove red wine fresh parsley chicken broth

Greta's Buttermilk Doughnuts

Beat eggs and add cooled melted butter. Mix well and add sugar and vanilla. Add dry ingredients and mix. Add cream and buttermilk. Cover and leave in the fridge for several hours or overnight. Spoon out 1/2 mixture to a lightly floured surface. Return dough to fridge to chill. Dust rolling pin with flour and roll out to 1/2 in thick. Cut out and fry. Fry these at 360 F in cast iron dutch oven or other fryer. Turn once. Drain on several layer of paper toweling. Repeat. Makes 18 doughnuts & 18 doughnut holes. These freeze really well (w/o sugar dusting). While hot roll in sugar if you like but these are really good plain.

eggs butter sugar vanilla buttermilk flour baking soda cream of tartar salt ginger ground mustard nutmeg shortening

Cumin-scented Tomato and Corn Soup

Combine tomatoes ice cubes white part of scallions basil or cilantro jalepeno and garlic in a blender or food processor and process until mixture is pure'ed. Sprinkle cumin into a small skillet and heat stirring over low heat just until fragrant about 45 seconds. Add to tomato mixture and transfer to a mixing bowl. Stir in corn bell pepper lime juice salt and pepper. Taste and correct seasonings as needed. Ladle into bowls and top with avocado slices if desired. Sprinkle with scallion tops and basil or cilantro and serve.

tomatoes scallion fresh basil cilantro garlic clove ground cumin green bell pepper fresh lime juice salt fresh ground pepper avocado scallion tops

Bavarian Pretzel Rolls

In a mixer bowl add yeast and 1 1/2 cups warm water and let stand for about 5 minutes until it foams and smells yeasty. Add sweetener flour salt and melted butter. Mix with the dough hook until it forms a dough ball about a couple minutes. Cover and let rise about 1 hour. Punch down and turn ball on a lightly floured counter. Roll dough into a \"rope\" and cut into the approximate sizes you want your rolls - about 12-16 rolls is reasonable. Shape into rolls. You can try pulling the dough balls inside out and pinching the edges together on the bottom to form a nice rounded top and a flatish bottom. Don't make it more difficult than it has to be; they taste good even if they don't look perfect! Put the rolls on a parchment lined cookie sheet or two (they won't rise much more). Cover and let rise another 30 minutes. Pre-heat oven to 425 °F. Heat 2 quarts of water to boiling. When water is boiling and rolls have risen slowly pour baking soda into the water. Be careful! If you pour too quickly the pot may boil over. Baking soda is a fine powder providing plenty of nucleation points for steam bubbles to form and it releases some gas when it contacts the water to boot. Use a slotted spoon or spatula to east the rolls into the baking soda bath and poach for about 30 seconds on each side (the more time they poach the crustier browner and more authentic they'll be -- the less time in the bath the more like mall pretzels they'll be -- both are good it's up to you). Use slotted spoon to remove from bath and place back on cookie sheets. While still damp sprinkle with pretzel or kosher salt and score top with a knife in a plus (+) shape to allow the rolls to expand attractively while baking. Bake at 425 °F for about 15 minutes or until caramel brown. (More or less depending on your oven and personal preference). Rotate cookie sheets top to bottom and rear to front midway during baking if you desire. Serving suggestions:. For breakfast: serve warm with Irish butter and strawberry preserves. For snack: smear with cheddar cheese spread For lunch/dinner: cut in half and top with thin sliced roast beef and smoked Gouda cheese; broil until cheese is brown and bubbly. Or just eat them plain!

warm water honey flour salt butter water baking soda salt

Spicy Black Bean & Corn Tortilla Soup

Saute' onion garlic & chopped peppers in oil until translucent. Add: chicken or vegetable broth diced tomatoes enchilada sauce black beans & corn vegetable blend lime juice tomatillas and seasonings. Simmer 20-30 minutes then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved then stir into pot). If soup seems too concentrated you may add water. Simmer at a low boil for 10 minutes until thickened. Serve with tortilla chips cheese sour cream pico de gallo and avocado slices for garnish.

onion garlic cloves bell pepper extra virgin olive oil diced tomatoes with green chilies black beans lime juice salt cumin oregano colby cheese sour cream tortilla chips avocado pico de gallo

Dr. Julien's Sovereign Cure for Sinus Problems

In a cup muddle the bourbon lemon slices cloves cinnamon and sugar. Pour over the boiling water. Cup your hands over the concoction and blow with your mouth and inhale through your nose. When cooler if daring draw a hot bath sip it while soaking and crawl into bed.

boiling water Bourbon lemons whole cloves cinnamon stick sugar

Orzo Pasta With Shrimp

Cook pasta according to package directions until al dente (tender but still firm). Drain. Toss with 1/2 teaspoon olive oil; set aside. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook). Stir in pasta tomatoes cilantro parsley and lemon juice continue to cook until all is heated through. Sprinkle with feta cheese. Season to taste and serve.

orzo pasta olive oil olive oil garlic cloves raw small shrimp tomatoes fresh cilantro fresh Italian parsley feta cheese

Curry-Baked Chicken

Tip -- if skinning your own chicken pieces (see Recipe #232601 if you're starting with a whole chicken) use a lint-free wet washcloth to grasp the slippery skin firmly. Preheat oven to 350°F. Mix the curry powder garlic powder and celery seed with the yogurt. Taste and adjust according to the strength and age of your curry powder. Arrange chicken pieces in a baking dish. Spoon a tbs or two of curry-yogurt mix over each piece with maybe a little more for breasts. Bake 45 minutes to an hour or until chicken is fully cooked. I suggest serving this with either rice or boiled potatoes in their jackets and a green salad. If you want something a little more elaborate consider Recipe #213303. Tip -- try using the curry-yogurt sauce on pork chops or country ribs adjusting baking time as necessary.

skinless chicken pieces plain yogurt curry powder garlic powder celery seed

Roasted Garlic Burgers

Combine roasted garlic and oil in work bowl of a food processor. Pulse to form a chunky puree. (Alternatively mash by hand using a fork or potato masher). Combine garlic puree and beef in a mixing bowl. Season with salt and pepper. Gently mix together. Form into 4 patties. Broil or cook on a hot grill the burgers to desired doneness. Serve on buns with your choice of condiments.

olive oil ground beef

Sparkling Punch

Combine the first 3 ingredients; cover and chill until cold (a few hours). Stir in ginger ale just before serving. Garnish with lemon slices.

ginger ale lemon slice

Cabbage Bredie (Stew)

NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER. Heat oil in heavy casserole or soup pot. Add cloves peppercorns and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don’t want). Add meat and simmer slowly till meat is done and well browned. Add salt chillies ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended. Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary (the pot is becoming dry). Sprinkle with nutmeg before serving. Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish. Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion 1 green chilie chopped 5ml sugar and 30 ml vinegar. Good with hot curries.

onions salt whole cloves whole allspice peppercorns cinnamon stick chili powder whole green chili sugar water cabbage cauliflower potatoes nutmeg

Dried Cherry-Lemon Scones

Preheat oven to 425°. In a medium bowl mix flour 1/4 cup sugar lemon peel cream of tartar baking soda and salt. Cut in butter using pastry blender until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries. Onto a greased cookie sheet drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar. Bake 10-15 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.

all-purpose flour sugar lemon peel cream of tartar baking soda salt butter buttermilk dried cherries milk sugar

Creamy Chicken Tortilla Soup

Puree tomatoes garlic onion and 1 1/2 cups chips until fine. Heat oil in a large saucepan add puree and simmer about 20 minutes. Add red pepper flakes paprika cumin and broth. Bring to a boil then add chicken and simmer 20 more minutes. Serve with sour cream!

tomatoes garlic cloves green onion tortilla chips olive oil red pepper flakes paprika cumin chicken broth boneless skinless chicken breasts sour cream

Lemon Cake With Raspberry Mousse

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl beat cake mix buttermilk oil lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into pans. Bake 8-inch rounds 30 to 36 minutes 9-inch rounds 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely about 1 hour. Place 1 cake layer rounded side down on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer rounded side up. In chilled medium bowl beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator. ***For a smooth mousse strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.**.

buttermilk lemon peel eggs raspberry pie filling fresh raspberry mint leaf

GERMAN VANILLEBREZELN (Vanilla Pretzels)

Sift flour with baking powder into a wide bowl. form a well in flour. To this add butter cut into small pieces 1 beaten egg vanilla sugar and cream. Work ingredients together with your fingertips until you have a smooth dough that sticks together. Form a ball wrap in waxed paper and chill 30 minutes. Break dough off in pieces slightly larger than a walnut. With floured hands roll each piece to a thin rope. Shape into a pretzel. Arrange on buttered baking sheet and chill 20 minutes. Brush with beaten egg and sprinkle with chopped almonds then sugar. Bake in preheated 325 F. oven for about 25 minutes or until golden brown. Makes about 3 dozen cookies. VARIATION: The almond and sugar topping may be omitted and the pretzels baked and cooled then spread with White Sugar Glaze. WHITE SUGAR GLAZE: For cookies and cakes and especially for Lebkuchen 1/3 cup confectioners' sugar 1 1/2 Tablespoons cornstarch 1/2 teaspoon vanilla or almond extract 1 teaspoon rum or brandy (optional) 1/2 to 1 1/4 Tablespoons hot water or as needed. Combine sugar cornstarch flavorings and rum or brandy. Gradually stir in hot water a tablespoonful at a time until you have a smooth thick paste. Spread on warm cookies. If mixture cools and thickens as you work thin with additional hot water. Sugar sprinkles can be scattered on the glaze before it hardens. Makes 1/4 cup or enough to ice about fifteen 1 1/2 inch cookies. Visions of Sugar Plums.

flour baking powder unsalted butter egg vanilla sugar heavy cream egg sugar

Homestyle Macaroni and Cheese Bake

Cut ingredients in half or thirds for less servings. Boil elbow noodles till done but still firm. Drain. Rinse with warm water to remove excess starch. Cut processed cheese into chunks. Pour water in large saucepan and heat till slightly boiling. Add all processed cheese stir till almost melted. Lower heat on cheese sauce to prevent scorching and add mushroom soup. Stir till fully incorporated. Remove from heat. Pour noodles into roasting pan. Add butter and stir till melted. Stir in cheese sauce. Top with shredded cheese and bake at 350F till top is slightly brown.

elbow macaroni butter processed cheese sharp cheddar cheese water

Pink Daisy Strawberry Cheese Cake Pie

Pre-bake a Deep 9 inch pie shell and thoroughly cool it. Spread the jar of strawberry preserves evenly over the bottom of the cooled pie shell. In a large mixing bowl combine Mascarpone cheese marshmallow cream and Splenda. Beat at high speed with electric mixer until light and fluffy. If using a KitchenAid mixer use the wire whisk not the paddle beater. With a silicone spatula or wooden spoon move the cheese mixture into the pie shell on top of the strawberry preserves. Gently spread the cheese mixture evenly. (It is crucial that the pie shell is not still warm. A slightly warm pie shell would not have harmed the strawberry preserves but it would cause the cheese mixture to melt and loose volume). Set the filled pie shell aside in the refrigerator while preparing the rest of the recipe. Place the strawberry jello powder in a medium bowl. Stir 1 cup of boiling water into the gelatin stirring at least 2 minutes until totally dissolved. Stir in 1 cup of cold water. Remove pie from the refrigerator. Working quickly so that you don't water log your lady fingers dip the lady fingers in the strawberry gelatin and place on top of the pie like bicycle spokes or daisy petals. You should now have a pink Daisey design on top. Refrigerate overnight or at least 4 hours. Just before serving create another set of spokes / daisy petals by spraying the whipped cream between each of the pink spokes. So you end up with pink white pink and so on. Lastly in the very center pour some sugar free chocolate syrup so that it becomes the center of your daisy (like a Black eye Susan or sunflower). Drizzle additional chocolate syrup if desired over the whipped cream spokes. Notes: For the Lady Fingers I used the soft type from the supermarkets bread section not the hard ones in the cookie aisle. I approximated the ¼ cup of chocolate syrup. The brand I had came in a squeeze bottle so I just squeezed in my center and did the same to create the drizzle. For the crust I used one of the refrigerated pie doughs that you unfold and bake. If you wanted to make this totally no-bake in the Summer you could use a pre-made graham cracker crust. I have seen those now in the baking aisle. This pie gets better the longer it's refrigerated. I had a left over piece a few days after I made it and it was even better than the first day. Cook time was minimal for pre-baking the pie shell and heating the gelatin. 6 hours prep includes the minimal assembly and 4 hours refrigeration. This would be more if you leave it for the recommended overnight refrigeration.

mascarpone cheese marshmallow cream Splenda sugar substitute sugar-free strawberry gelatin

Beef Stew with Potato Dumplings

In a zip-top plastic bag combine flour salt and pepper. Add meat; toss to coat. In a large Dutch oven cook meat and onion in oil until the meat is browned. Stir in broth water vinegar carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove bay leaves. In a bowl beat egg; add the next 7 ingredients. Stir in potatoes; mix well. With floured hands shape into 1 1/2 inch balls. Dust with flour. Bring stew to a boil; drop dumplings into stew. Cover and simmer for 30 minutes (do not lift the cover). Serve immediately.

all-purpose flour salt pepper beef stew meat onions condensed beef broth water red wine vinegar carrots bay leaves dried thyme garlic egg all-purpose flour fresh parsley onion dried thyme salt pepper raw potatoes

Mushroom and Rice On-Pot

Heat the oven to 375°F Tip the rice into a sieve and rinse under cold running water then leave to drain. Heat the oil in a flameproof casserole add the onion then fry until softened about 5 minutes. Stir in the rosemary and mushrooms then fry briefly. Add the rice stir to coat in the oil then add the peppers tomatoes broth and some freshly ground pepper. Bring to the boil give it a stir cover tightly with a lid then bake for 20-25 minutes until the rice is tender. Scatter over the parsley and serve.

basmati rice olive oil onion dried rosemary chopped tomatoes vegetable broth fresh parsley

Chocolate Caramel Macaroon Squares

Combine flour cocoa baking soda and salt in a small bowl. Beat butter sugar brown sugar and vanilla in a large mixing bowl until creamy. Add eggs one at a time beating well after each addition. Gradually beat in flour mixture. Stir in 1-1/3 cups coconut and 1 cup morsels (mixture will be very thick). Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with remaining coconut and morsels. Bake at 350 for 22-25 minutes or until toothpick inserted near center comes out still slightly sticky. Cool completely in pan on wire rack. Cut into bars.

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

Potato Cabbage Soup With Ham

Peel potatoes and cut them into 1/4\" dice. Cut carrots into 1/4\" dice. Coarsely chop scallions. Cut ham into 1/4\" dice. Shred cabbage. In a medium saucepan melt butter over medium heat until hot but not smoking. Add potatoes carrots and scallions and saute until scallions are wilted about 5 minutes. Stir in flour and cook stirring for 1 minute. Add cabbage water broth dill and pepper and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low cover and simmer 20 minutes stirring occasionally. Just before serving gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. . (Notes: I don't mash the potatos because I prefer potato soup that way and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for and it has worked fine for me.).

cabbage potatoes carrots scallions lean ham butter flour water chicken broth dill pepper

Orange Lamb Shanks

In large frypan or saucepan I use my cast iron dutch oven heat oil over medium high heat brown lamb on all sides. Sprinkle with salt and pepper. Drain off fat. In bowl combine orange rind and juice teriyaki sauce garlic and curry powder pour over lamb. Bring to boil. Reduce heat cover and simmer turning occasionally for 1 to 1 1/4 hours or until lamb is tender. Transfer to plate tent with foil and let stand for 10 minutes. Meanwhile skim fat from pan juices. In bowl whisk flour into 1/4 cup of the pan juices whisk back into pan and simmer whisking for about 5 minutes or until slightly thickened. Serve over lamb. Garnish with orange slices and parsley.

lamb shanks salt pepper garlic curry powder all-purpose flour orange fresh parsley

Chicken Pesto Pillows

Preheat oven to 425º. Slice or pound chicken into thin pieces. Brown lightly in pan coated with cooking spray. Place in refrigerator until ready to use. Thaw puff pastry according to package directions. Roll out each sheet into slightly larger rectangle. Cut each sheet into 4 equal pieces. Remove chicken from refrigerator and cut into pieces small enough to fit on half of each pastry square. On each pastry square place one piece chicken one slice of mozzarella cheese and 1 tablespoon of pesto sauce. Brush half the edges of each pastry square with egg wash mixture. Fold over and seal with fork. Transfer to cooking sheet sprayed with nonstick cooking spray. Brush top of each pillow with egg wash. Bake at 425º until golden brown approximately 20 minutes. Serve with any remaining pesto sauce or heated spaghetti sauce if desired.

boneless skinless chicken breast halves frozen puff pastry mozzarella cheese pesto sauce egg water

Spicy Vegetable Soup

Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers. Heat the sunflower oil in a pan and add the onion cook for 2-3 minutes until soft then stir in the garlic ginger chillies and turmeric; heat through to make a sticky paste stirring to prevent burning. Add the stock and coconut milk and heat through then add the sugar carrots celery leek and green beans; simmer gently for 30 minutes. Add salt and soy sauce to taste; stir in lemon juice just before serving.

boiling water onion garlic clove gingerroot green chilies turmeric brown sugar carrots celery leek green beans salt

Best Ever Squash Casserole

Prepare Jiffy Mix as directed set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat just until tender remove from heat. Drain squash reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear add salt pepper thyme and parsley. Add chicken bouillon cubes and garlic to onions stir. Add drained squash and diced cheese stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13\"x11\" baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50- 60 minutes. Remove cover the last 20 minutes of baking time.

zucchini yellow onions butter process American cheese chicken bouillon cubes garlic salt ground pepper thyme parsley

Nesquik Quivers

Combine milk nestle nesquik and gelatin in small saucepan. bring to a boil over a medium-high stirring frequently. Pour into 8 inch square baking dish. cool to room temperature; cover with plastic wrap. Refrigerate for 3 hours or until firm. Cut out shapes using cookie cutters. For added fun: Break out the cake decorations-sprinkles gels and toppings-and let your kids decorate thier own quivers.

nonfat milk unflavored gelatin

Potato-Sausage Casserole

Brown and drain sausage. I use Bob Evans because it is so lean. Mix soup milk onion and salt and pepper. In large casserole layer sliced raw potatoes soup mixture and crumbled sausage. Repeat layers again ending with sausage. Bake covered in a 350 degree oven for approximately 1 1/2 hours or until potatoes are tender. Sprinkle with grated cheese and put back in oven to melt.

pork sausage milk onion salt pepper potatoes cheddar cheese

Egg, Ham and Cheese Open Faced English Muffin

Beat the eggs and scramble fry them top with cheese. Meanwhile toast the english muffin and butter. And heat the ham in a frying pan. To serve put the english muffin halves on a plate and top with ham and top with egg. Serve any kind of side hashbrowns or rice.

English muffin eggs cheddar cheese ham

Creamy Coconut Cake

Preheat oven to 350. Grease and flour 3 9\" cake pans. Cream shortening butter and sugar until light and fluffy. Add egg yolks one at a time beating well after each one. Combine flour baking soda and salt and add it to the creamed mixture alternately with buttermilk beginning and ending with flour mixture. Beat well after each addition. Stir in vanilla and coconut. Beat egg whites (at room temp) until frothy. Add cream of tarar and beat until stiff but not dry. Fold egg whites into the batter. Pour into prepared pans and bake for 25-30 minutes. Cool in pans 10 minutes. ICING: beat cream cheese and butter until light and fluffy. Gradually add sugar and beat until smooth. Add vanilla and salt. Stir in coconut and pecans. Ice cake and store in fridge.

canola oil butter sugar eggs flour baking soda salt buttermilk vanilla flaked coconut cream of tartar cream cheese butter powdered sugar vanilla salt flaked coconut pecans

Perfect Plum Pie

In bowl combine first 6 ingredients; pour into pastry shell. For topping combine sugar flour cinnamon and nutmeg. Cut in margarine until coarse. Sprinkle over plums. Bake in preheated 375 degree oven for 60 minutes or until golden brown. (May need to cover crust edges with foil during baking to prevent burning.).

plums sugar flour salt cinnamon lemon juice sugar flour cinnamon nutmeg margarine

Standard Cream With White Creme De Cacao & Godiva

tir and strain into a cocktail glass.

white Creme de Cacao half-and-half

Old Fashioned Pierogies

dd flour to a mixer and make a well. Add the two eggs to the well with 1/2 cup of water. Mix all ingredients until the mixture is smooth. Add more water or flour so that the dough isn't too sticky or runny. Flour a large cutting board pastry slab or the counter like I do. Roll the dough out to about 1/8 of an inch. Cut circle out with the top of a glass or ramekin. Fill the circle with 1 teaspoon of mashed potatoes then fold the dough circle in half sealing in the potatoes by running your finger with some water on it around half the circle. Pinch closed. Set aside until you have made all you want to. Boil a pot of salted water then cook the pierogies. They will float when they are done. Butter them as soon as they are taken out so that they don't stick to each other!

flour eggs water sour cream mashed potatoes

Super Moist Chocolate Mayo Cake

Preheat oven to 350*F. Blend all ingredients. Bake as directed on cake mix box.

mayonnaise water eggs ground cinnamon

Passover Brisket

Place the parsley peppercorn and bay leaves in a 4-inch square of cheesecloth. Bind the ends of the cheesecloth together with kitchen string. This convenient cheesecloth sack holds the herbs and you can easily remove it from the brisket pan & set aside. In a small bowl mix together the matzoh cake meal salt and ground black pepper with a fork. Dust the brisket on all sides with the seasoned mixture. In a large nonstick Dutch oven or heavy casserole heat the oil over medium-high heat. Brown the meat on all sides turning as needed. Pour off and discard any excess fat. Add the onions the herb packet and the beef stock. Bring to a boil then lower the heat so the liquid barely simmers. Cook the brisket covered either on top of the stove or in a preheated 325ºF oven for 2 1/2 to 3 hours. Turn the brisket over at the halfway point. Check the brisket often; do not let the liquid boil. When the meat is tender let it cool. Discard the cheesecloth sack. Refrigerate the brisket until the fat solidifies about 6 hours or overnight. With a spatula scrape off the fat and discard. Cut the brisket into half-inch slices and gradually reheat with all its juices over low heat or in an oven preheated to 250º F. Add water or stock as needed. Serve with a drizzling of pan juices and white horseradish if desired.

onions salt bay leaves broth beef brisket fresh parsley cracked black pepper black peppercorns broth

Shrimp Imonelli

Place olive oil in skillet on medium heat add shrimp and sautee for 4 minutes. Add salt garlic oregano pepper nutmeg and white wine. Bring to a boil for a minute remove from heat. Remove shrimp from mixture. Add cream and parmesan bring back to a boil. Cook for five minutes or until thickened. Serve over pasta.

shrimp olive oil white wine heavy cream garlic cloves parmesan cheese nutmeg kosher salt fresh ground black pepper oregano

Cheez Whiz Frittata

Combine hashbrown 1 egg and half of the cheez whiz. Press into a 9-inch pie plate. Combine remaining ingredients and pour into pie plate. Bake at 375F for 35-40 minutes or until set.

frozen hash browns eggs fresh spinach onion salt pepper

Easy Hot Dish

Preheat oven to 375 degrees. Sauté beef onion and celery'til well browned. Drain grease. Add vegetables and soup. Simmer a few minutes. Place in a 9 x 13\" baking dish. In a mixing bowl combine flour baking powder and salt. Blend in shortening. Add milk and mix'til all is combined. Drop by full tablespoons onto meat mixture in baking dish. Bake for approximately 20 minutes.

ground beef onion celery water flour baking powder salt shortening milk

Italian Bread II ( Single Rising)

Combine yeast sugar and 1 c. warm water in a large bowl. Stir until dissolved. Set aside in a warm place for 1/2 hr. When mixture starts to bubble slightly add butter salt and remaining 3/4 warm water. Add flour 1 c at a time beating vigorously w/ a wooden spoon. Continue until dough starts to pull away from the sides of the bowl. Turn out unto a generously floured board. (Dough will be sticky) Gently fold in remaining flour kneading until the dough begins to become smooth and elastic. Knead for 10 minutes. Let sit for 5 minutes. Divide dough in two and roll each into a rectangle 12 x 8 inches. Roll up tightly lengthwise pinching seams. Butter two baking sheet and sprinkle w/ cornmeal. Place loaves on sheets and let rise in a warm draft-free place until double (1-1 1/2 hrs) Preheat oven to 425F. Brush loaves w/ beaten egg while. Bake 40 minutes.

dry yeast sugar warm water butter warm water salt flour cornmeal

Sesame - Ginger Sauce for Asparagus

Whisk together soy vinegar sesame garlic ginger and mustard. Whisk in vegetable and sesame oils. Serve hot or chilled. Can be prepared several days before serving.

soy sauce white wine vinegar toasted sesame seeds garlic fresh ginger Chinese mustard asparagus

Creamy Horseradish Potato Salad

Whisk together mayonnaise sour cream horseradish vinegar sugar salt and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat. Refrigerate until ready to serve. **Cook time does not include boiling the potatoes or cooling them to room temperature.

mayonnaise sour cream white wine vinegar sugar salt black pepper fresh chives boiling potatoes

Helen's Baked Macaroni and Cheese

In a sauce pan melt butter stir in flour mustard and salt. Slowly add milk and stir and slowly add cheese until all ingredients are blended together and cheese is melted. I use a large Pyrex glass measuring bowl or cup and do this in a microwave oven until all ingredients are melted and blended! Add macaroni and place ingredients in a buttered 8x9 Pyrex dish and bake 25-30 minutes at 375 degrees. Helen Bobe baked until the top was lightly browned!

elbow macaroni butter flour salt dry mustard Velveeta cheese sharp cheddar cheese

Baked Canadian Bacon

Place bacon fat side up in an open roasting pan; add juice. Bake at 300F for 2 1/2 hours. Very pretty garnished with pineapple rings or drained canned peaches.

anadian bacon

Coke Pork Chops

Brown the pork chops in a skillet on medium-high heat. Place them in a baking dish sprayed w/nonstick spray as close to being in a single layer as possible. Mix ketchup and Coke together and pour over chops. Cover and bake at 375°F for 45 minutes or until done.

etchup

Annalee's Caramel

Generously butter 9 x 13 pan with 2 T butter and sprinkle finely chopped nuts of your preference and set aside. In large non-stick pan melt 1/2 c butter adding sugar and Karo syrup and pinch of salt. On medium high heat bring to boil stirring continuously. Once mixture comes to a roiling boil slowly add evaporated milk stirring continuously until tempature reaches soft ball stage; 240* on candy thermometer. (while stirring make sure the boil continues). Once mixture has reached soft ball stage remove from heat and add vanilla stirring until smooth and creamy. Pour mixture over nuts and let set until completly firm and cool; approx 4 hours. Once caramel has cooled cut into small bite size pieces wrapping each individual piece with waxed paper twisting both ends. (this is done as each piece comes out of the pan). Store wrapped candy in air tight container at room tempature.

butter butter sugar salt evaporated milk vanilla

Manhattan Clam Dip

In small mixer bowl beat cheese and mayonnaise until smooth. Stir in remaining ingredients. Cover and chill in the refrigerator until ready to serve. Garnish as desired. Serve with assorted fresh veggies or potato chips. Refrigerate leftovers.

cream cheese mayonnaise sour cream minced clams green onions lemon juice

Candy Crunch Pudding Pie

Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy. Spoon into the crust. Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.

milk Jell-O chocolate pudding and pie filling Cool Whip Topping

Sensational Beef Stroganoff

Slice beef across grain into strips. Cook beef until browned; set aside. Cook onions until soft. Add soup paprika and a little milk (1/4 cup to start). Add beef; mix together adding a little more milk if too thick Heat through. Add sour cream stir to mix. Serve over hot noodles.

top round steak onion sour cream paprika milk

Basic Olive Oil and Vinegar Vinaigrette (Weight Watchers)

Combine all ingredients. Shake and refrigerate. Variations: Choose one of the following or mix to you taste. 4 cloves garlic crushed. Squirt of lemon or lime juice. 2 teaspoons of one of the following: fresh chopped basil. minced scallion. fresh thyme. fresh marjoram.

olive oil vinegar Splenda sugar substitute salt paprika dry mustard pepper

Chocolate Pecan Tart Cookies

Preheat the oven to 350 degrees. TO MAKE THE TART COOKIE DOUGH: Place the butter and cream cheese in the bowl of an electric mixer fitted with a paddle and beat on medium for 1 minute. Use a rubber spatula to scrape down the sides of the bowl then beat on medium for 1 more minute until smooth. Scrape down the bowl once again. Operate the mixer on low while gradually adding the flour until a loose dough is formed (the dough will be slightly crumbly) about 45 seconds. Remove the dough from the mixer and form it into a smooth round ball then divide it into 36 tablespoon-size pieces onto a large piece of wax paper. Place a portion into each miniature muffin tin cup. Use your thumb to individually press each dough portion first into the bottom and then onto the sides of each cup (the dough should extend above the rim of the cup by about 1/4 inch). Set aside at room temperature while making the filling. MAKE THE CHOCOLATE PECAN FILLING: Toast the pecans on a baking sheet in the preheated oven for 10 minutes and cool the nuts to room temperature. Process the pecans in the bowl of a food processor fitted with a metal blade for 10 seconds until finely chopped. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth about 3 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside until needed. Place the dark brown sugar and the eggs in the bowl of an electric mixer fitted with a balloon whip and whisk on medium for 1 minute. Use a rubber spatula to scrape down the sides of the bowl. Add the vanilla extract and the salt and whisk on medium for 1 more minute. Stop the mixer and add the melted chocolate; whisk on low for 30 seconds. Remove the bowl from the mixer and add the chopped pecans mixing the filling until thoroughly combined. Place a level tablespoon of the filling into each tart shell. BAKE THE CHOCOLATE PECAN TART COOKIES: Place the muffin tins on baking sheets then place on the top and center racks of the preheated oven and bake for 34 to 36 minutes until the crust turns lightly brown. Remove the cookies from the oven and allow to cool in the muffin tins for 10 minutes. Remove the cookies from tins and allow to cool to room temperature before storing in a tightly sealed plastic container until ready to serve.

unsalted butter cream cheese all-purpose flour pecans dark brown sugar eggs pure vanilla extract salt

Bartender's Root Beer

Blend with crushed ice. Pour into bucket glass then add coke.

brandy Creme de Cacao 2% low-fat milk

Coeur a La Creme With Strawberries

Line 1-quart coeur a la creme mold with double thickness damp cheesecloth allowing cheesecloth to hang over edge 4 inches. Place cottage cheese in blender container; cover. Blend until smooth. Beat cottage cheese and cream cheese in large mixer bowl until smooth. Stir in powdered sugar vanilla and grated lemon rind; fold in whipped cream. Spoon mixture in prepared mold. Fold overhanging cheesecloth over cream cheese mixture. Place weighted flat surface on cloth covered mixture to press out excess moisture; elevate mold for drainage in shallow pan. Refrigerate until firm at least 8 hours. Place 1 pint halved strawberries in medium-sized bowl; sprinkle with 1 tablespoon granulated sugar and the kirsch. Refrigerate covered at least 2 hours. Unmold Coeur a la Creme onto serving platter remove cheesecloth. Roll 1 pint whole strawberries in granulated sugar. Arrange sugared strawberries around Coeur a la Creme. Pass strawberries with kirsch.

cream-style cottage cheese cream cheese powdered sugar vanilla lemon rind strawberry granulated sugar kirsch strawberry granulated sugar

Incredible Roasted Broccoli

Preheat oven to 450º. Cut stalks into florets. I find that small florets pick up a very crispy delicious flavor! Throw in sliced garlic. Toss with olive oil and season with salt and pepper. Roast in the oven for twenty minutes. Check to see if crisp-tender as well as crisp enough for you. (I roast at least 27 minutes!). When satisfactorily roasted squeeze fresh lemon juice over the broccoli then top with the freshly grated parmesan cheese.

broccoli garlic cloves olive oil sea salt fresh ground pepper lemon parmesan cheese

Bobbo's Fry Sauce

tir all together and enjoy on Whatever .Great on burgers and fries especially!

ketchup barbecue sauce Tabasco sauce yellow mustard

Ham Loaf

Combine all ingredients for the ham loaf and mix well. Place in a large loaf pan. Bake in a 350 degree farenheit oven for 1 1/2-2 hours. Baste every half hour with the glaze mixture.

ground pork milk eggs tomatoes salt pepper brown sugar mustard vinegar water

Pizza Sicilia (Palermo Style Pizza)

Make dough by mixing dough ingredients. Knead 12 to 20 minutes. Pat into a ball cover it tight and let stand 3 hours in warm place until twice the size. In the oil fry onion tender but not too brown stir in tomato paste and keep stirring 3 or 4 minutes. Season with spices pour water over and simmer slowly 25 to 30 minutes. Add anchovies when sauce is done. Procure a low wide and handsome tin pizza pan or reasonable substitute and grease well before spreading the well-raised dough ½ to ¾ inch thick. Poke your finger tips haphazardly into the dough to make marks that will catch the sauce when you pour it on generously. Shake on Parmesan or Parmesan-type cheese and bake in hot oven (350F) ½ hour then ¼ hour more at lower heat (250F) until the pizza is golden-brown. Cut in wedges like any other pie and serve.

dry active yeast salt olive oil olive oil onions tomato paste anchovy fillets oregano salt crushed red pepper flakes water cheese

Charleston Low Country Seafood Casserole

in large nonstick skillet over medium heat saute/sweat in butter the red pepper mushrooms celery and onions. if seafood isn't cooked you can cook it in some boiling water with very little salt if any or maybe a pinch of oldbay seasoning. mix all ingredients into a casserole dish that is either buttered or sprayed to prevent sticking. bake at 375 degrees for about 40 minutes until cook through.

cooked rice butter celery heavy whipping cream mayonnaise Worcestershire sauce black pepper cayenne pepper

Beauty Beverage

rocess all ingredients through your juice machine.

romaine lettuce cucumber apple

Chicken Shawarma

In a glass baking dish mix together the malt vinegar 1/4 cup yogurt vegetable oil mixed spice cardamom salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 350°F (175°C). In a small bowl mix together the tahini 1/4 cup yogurt garlic lemon juice olive oil and parsley. Season with salt and pepper taste and adjust flavors if desired. Cover and refrigerate. Cover the chicken and bake in the marinade for 30 minutes turning once. Uncover and cook for an additional 5 to 10 minutes or until chicken is browned and cooked through. Remove from the dish and cut into slices. Place sliced chicken tomato onion and lettuce onto pita breads. Roll up and top with the tahini sauce.

malt vinegar plain yogurt mixed spice cardamom boneless skinless chicken thighs tahini plain yogurt garlic lemon juice olive oil fresh parsley tomatoes onion lettuce

Gfl Oatmeal

Preheat oven to 200 F Line cookie sheets with parchment paper. Combine sugar and water in large microwave-proof mixing bowl. Microwave sugar and water for 12 minutes stirring every 3 minutes until sugar is dissolved. Stir in vanilla. In a separate bowl mix oats nuts and salt. Pour sugar mixture into oats mixture and stir. Spread mixture on prepared cookie sheets. Bake at 200 F for 25 minutes then stir mixture and rotate pans. Bake for 25 minutes longer remove pans stir mixture and allow to cool. Store in air-tight container.

brown sugar water water vanilla vanilla rolled oats rolled oats pecan pieces salt

Pralines & Cream Pecan-Caramel Muffins

Preheat oven to 375 degrees F. Arrange oven rack to middle position. Line a 12-cup large muffin pan with paper liners and generously spray liners with nonstick cooking spray. Place pan on a parchment paper—lined baking sheet. For Pecan Streusel Topping in a food processor grind nuts both sugars and butterscotch chips if desired to make a fine meal. Add butter and pulse to blend. Put mixture into a mixing bowl. (This is a fine gravelly streusel.). Without cleaning food processor bowl blend Cream Cheese Topping ingredients well and then spoon out into another bowl. For Muffin Batter blend butter with both sugars in food processor until well blended; then add egg and vanilla and mix well. Add buttermilk flour baking powder baking soda salt and nuts and blend well making sure no unblended sugar or butter is stuck in bottom of bowl. Scoop some batter into each muffin cup filling about half full. Squirt on some sundae topping. Spoon on some Cream Cheese Topping and then carefully add streusel. Bake 30 to 35 minutes until muffins seem firm to the touch when gently pressed with fingertips. Let cool 5 minutes before removing from pan.

pecans white sugar brown sugar unsalted butter cream cheese egg sugar pure vanilla extract unsalted butter brown sugar white sugar egg pure vanilla extract buttermilk plain yogurt all-purpose flour baking powder baking soda salt pecans

Honeyed Wild Rice

Bring a large saucepan of water to boil. Add rice and simmer stirring occasionally for 25 minutes or until tender. Drain. Heat butter in small frying pan. Add the onion and garlic and cook until soft but not brown. Add rice honey and soy sauce tossing until coated.

wild rice butter onion garlic clove honey

Lemon Glazed Persimmon Bars

Preheat oven to 350°F. Combine egg sugar and finely chopped dates in a bowl; mix well. Stir in 1 1/2 teaspoons lemon juice and baking soda. Add a mixture of flour salt cinnamon nutmeg and cloves alternately with pureed persimmons mixing well after each addition. Stir in chopped walnuts. Spread in a greased and floured 9x13-inch baking pan and bake for 25 minutes or until light brown. Cool for 5 minutes. Glaze with a mixture of powdered sugar and 2 tablespoons lemon juice. Cool completely before cutting into bars.

egg granulated sugar dates lemon juice baking soda all-purpose flour salt ground cinnamon ground nutmeg ground cloves walnuts powdered sugar lemon juice

Chimichurri Romaine Spoons

Mix the first 6 ingredients in a bowl Add cheese (I usually add more) and blend together. Scoop on to romaine leaves. Arrange on a plate and serve cold. I have used this with corn chips as a chip and dip. I have also topped salads and grilled meats with this.

extra virgin olive oil red wine vinegar minced garlic clove fresh jalapeno chilie oregano leaves flat leaf parsley queso fresco feta cheese romaine lettuce hearts

Double Raspberry Cake

In large mixing bowl beat well together cake mix gelatin flour baking powder oil and water. Beat in eggs one at a time. Add thawed fruit and beat well. Pour into three prepared 8-inch round cake pans. Bake at 350 degrees for 25-35 minutes. Prepare icing: Beat butter and sugar. Add fruit almond extract and lemon juice. Beat well. If icing gets too runny put in fridge until desired consistency. Garnish with white chocolate curls if desired.

water flour baking powder raspberry gelatin powder eggs frozen raspberries unsalted butter confectioners' sugar frozen raspberries lemon juice white chocolate

Bedhead French Toast

Preheat non-stick skillet to medium heat. Mix Egg Beaters Splenda cinnamon & caramel syrup in shallow dish (just large enough to hold bread slice). Add bread and turn to coat. Spray skillet with cooking spray and add coated bread to pan. Cook turning once until both sides are golden brown and toast is \"puffy.\ If insides are not done to your likeness microwave for 30 seconds. Serve with pancake syrup.

Egg Beaters egg substitute Splenda sugar substitute cinnamon sugar-free maple syrup

Gluten Free Oven Fried Chicken

Split bagels in half. Dry out bagels by letting them air out over night or by heating in the oven. For the oven method preheat the oven to 200°F Place on cookie sheet. Bake for 30 minutes or until bagels are crunchy. Cool. Increase oven temperature to 375°F. Place the dried bagels in a food processor and blend into fine crumbs. If you prefer leave some pieces pea-size for added texture. Add seasonings to 1 cup bagel crumbs; save remaining crumbs for later. Add oil and mix with fork until coated. Place the crumb mixture in a shallow pan or plate and set aside. In a separate bowl mix together water and tapioca starch. Dip chicken into the liquid mixture and drain of any extra. Roll chicken in. crumb mixture until coated. Place coated chicken pieces in a shallow lightly greased pan. Bake for 15. minutes or until chicken is tender and juices come out clear. The internal temperature should be a minimum of 165°F Enjoy! * To make chicken breast cook more evenly place the chicken on a piece of plastic wrap. Sprinkle a little water over the chicken and cover with another sheet of plastic wrap. Pound the thicker portion of the breast until it becomes a uniform thickness.

bagels poultry seasoning onion powder garlic powder salt parsley flakes water tapioca flour

Coffee Cup Muffins (Diabetic)

Preheat oven to 400ºF. Lightly spray coffee cups (or tins) with nonstick spray. Combine flour Splenda baking powder baking soda and cinnamon in mixing bowl. In a separate bowl whisk together egg substitute oil applesauce and vanilla extract about 1 minute or until smooth. Add carrots and raisins to mixture and stir until combined. Add the flour mixture to the egg and carrot mixture stirring till smooth. Spoon batter into cups (or tins). Push the shredded carrots into the top to smooth. Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean. Cool 5 minutes if in cup loosen edges and slide out onto serving plate.

all-purpose flour all-purpose flour Splenda sugar substitute baking powder baking soda cinnamon egg substitute canola oil unsweetened applesauce vanilla extract carrot raisins

Flavored Whipped Cream

eat whipping cream sugar and flavoring in chilled bowl until stiff peaks form.

sugar ground cinnamon ground ginger ground nutmeg orange zest lemon rind of vanilla

Pachadi (Sliced tomato and banana in yoghurt)

Heat oil in pan add cumin seeds. As they turn dark remove from heat and set aside to cool. Mix yoghurt with tomato and cumin in a serving bowl and place in fridge. Just before serving add sliced banana and salt. Serve cold garnished with fresh cilantro.

cumin seed tomatoes banana salt fresh cilantro

Mini Potato Puddings

Set oven to 375 degrees. Grease 16 muffin cups. Peel potatoes and grate in a food processor; drain well (squeeze out any excess moisture with hands) and place in a large bowl. Grate the onions and add to the potatoes along with the eggs; mix very well with a wooden spoon. Don't allow too much time to pass during this process or the potatoes will darken in colour-- (work fast!). In a small bowl combine the flour baking powder salt and pepper; blend/mix into the potato mixture. Add in the melted butter; stir well. Spoon and evenly divide the mixture between the muffin cups (should have enough batter for about 16 muffin cups) filling to the top. Bake for 50-60 minutes or until brown and crusty. Cool for a couple of minutes then remove by running a knife around each one. TO FREEZE: set the potato cups on a sheet and freeze completely. Remove from the freezer and store in zip-loc plastic freezer bags. To serve reheat in the oven.

potatoes onions eggs flour baking powder salt black pepper butter

ASPARAGUS SUMMER SALAD

In a medium pot with a s teaming basket over high heat boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside. In a medium bowl combine corn orange peppers tomatoes black olives green onion basil lemon zest lemon juice salt and black pepper; toss well. At this point if desired add salad dressing/vinaigrette and toss until well incorporated. Add blanched asparagus and gently toss them inches Serve immediately otherwise place in the refrigerator until ready to serve. Note: If wanted to cut on calories this salad doesn’t need dressing or vinaigrette.

asparagus corn kernels cherry tomatoes black olives green onion basil leaves lemon zest lemon juice sea salt black pepper

Pb & J Oatmeal

In a medium saucepan bring water to a boil and then stir in all ingredients but the jelly/preserves. Cook about 1 minute or quick oats or 4-5 minutes for old fashioned oats stirring ocassionally. Swirl jelly or preserves into the oatmeal or just dollop on top.

water oats peanut butter

Salsa Mushrooms

Preheat oven to 350 degrees. Lightly oil a 13 x 9 glass baking dish. Remove stems from mushrooms and clean caps. Brush a little oil on both sides of mushroom caps and place in baking dish with the hollow side up. In a small bowl mix together the crushed tortilla chips and the salsa. Fill mushrooms with this mixture. Top each mushroom with some of the grated jack cheese. Bake for 12-15 minutes until mushrooms are warm and cheese is melted. Serve. Note: I had some wonderful fresh goat cheese that was rolled in chipotle powder. I used a few slices of this on some of the mushrooms instead of the jack cheese. It was heavenly!

white mushrooms salsa tortilla chips monterey jack cheese

Tumbleweed Chowder

The computer threw a fit but then how many tumbleweed recipes do you see on here. Missing ingredient 1 POUND TUMBLEWEED SHOOTS young about 4 inches. Note as written by poster Jim: Do NOT edit. Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do substituting the tumbleweed for the peas of course.

water smoked ham

Quick Pasta Fagioli

Saute garlic in oil in 10\" Skillet or Dutch oven with at least 2 Qt capacity until garlic is lightly browned. Remove garlic and discard. (I prefer to use chopped garlic and leave it in after browning). Add chopped carrot onion and celery; saute until they begin to color 3 to 5 minutes. Add rosemary and tomato paste. Add beans with their liquid chicken broth and water. Simmer uncovered 2 minutes. Add pasta stirring to distribute ingredients evenly. Cover and simmer stirring occasionally for 8 minutes or until pasta is al dente firm but tender. (*With the 8 to 10 oz. of pasta I cook for about 16 minutes). Remove pan from heat. Let stand covered 10 minutes. Add salt if necessary. Combine cheese and parsley in small serving bowl. Stir vinegar into soup and ladle into warmed soup bowls. Serve with cheese-parsley mixture. *Note-I chop the vegetables in my blender I prefer them more finely chopped and not too coarse. Plus it's a real time-saver! MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole. Microwave uncovered at full power for 2 minutes. Remove garlic add carrot onion and celery. Microwave uncovered for 3 minutes. Add rosemary tomato paste undrained beans chicken broth and water. Cover. Microwave at full power for 14 to 16 minutes or until boiling. Stir in pasta. Cover. Microwave at half power for 12 minutes. Stir in vinegar. Add salt if necessary. Let stand covered 10 minutes. Serve with the cheese and parsley mixture.

garlic olive oil carrot onion celery & leaves rosemary tomato paste white kidney beans condensed chicken broth water small shell pasta salt parmesan cheese parsley red wine vinegar

Lemon Streusel Pull Aparts

Mix grated lemon rind with sugar. Cut rolls in half and place in a 12 inch deep dish pizza pan or a 9x13 inch baking pan sprayed with non-stick cooking spray. Drizzle 1/4 cup melted butter over bread dough rolls. Sprinkle with lemon rind/sugar mixture reserving 1/2 of the mixture to sprinkle on just before baking. Cover with sprayed plastic wrap and let rise until double in size; remove wrap. Sprinkle on the remaining mixture. Bake at 350 degree oven for 20-25 minutes; remove immediately from the pan and place on cooling rack. Combine powdered sugar butter and lemon juice; mix well. Drizzle glaze over pull-aparts and serve!

lemons rind of sugar butter powdered sugar butter lemon juice

Patates Yiahni(Potatoes & Tomatoes)

Peel potatoes cutting into thick slices and set aside soaking on cold water. Slice all the other vegetables and place in a baking dish with the oil salt and pepper and the potatoes. Add just enough hot water to coat the bottom of your dish and cook in 350 oven until top becomes golden brown. After you pull it out of the oven you could sprinkle with Feta Cheese if desired.

garlic clove olive oil onions pepper bell peppers potatoes salt tomatoes feta cheese

Chocolate Mousse

1Melt margarine in saucepan and add cocoa powder and water. 2Blend and let cool slightly. 3Beat egg yolks in a bowl. 4Add chocolate mixture. 5In a seperate bowl. 6beat eggs whites until stiff add sugar and beat again. 7Fold 1/4 of the egg whites into chocolate mixture. 8Add remaining egg whites a little at a time blend gently. 9Pour into 9 inch glass bowl and refrigerate for a minimum 1 hour.

cocoa powder cold water eggs sugar

Cornish Game Hens With Cherry-Rice Stuffing

Preheat oven to 425°F In skillet melt 2 tbsp butter over med heat. Add celery and shallots; cook stirring often until tender about 4 minute Remove from heat; stir in rice cherries apricots parsley 1/2 tsp salt and 1/8 tsp pepper. Rub hens with remaining butter; sprinkle with remaining salt and pepper. Fill cavities with stuffing. Place on rack in roasting pan. Roast 15 minute Reduce oven temp to 350F roast 45 minute. Stir 1 tbsp water into jam; brush over hens. Roast until meat thermometer inserted into thigh registers 180F about 15 minute.

butter celery shallots cooked rice cherries parsley salt pepper

Peanut Butter Tart

Preheat oven to 375 degrees F. In a medium bowl cream together the brown sugar sugar and butter. Stir in the peanut butter then the egg and vanilla. Sift together the flour baking soda and salt stir into the peanut butter mixture. Shape into 1 inch balls and press them into the cups of mini muffin pan. Bake for 12 minutes in the preheated oven. As soon as the cookies come out of the oven press a mini chocolate covered peanut butter cup down into the center of each cookie be sure to leave the cup a little indented. It is important that you let the cookies to cool completely before removing from their pans or they may break apart.

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

Key Lime Chicken (Low Fat)

Crease a 9x13-inch baking dish and put in the chicken. Dot chicken with butter. Mix the lime juice and hot sauce together and pour over chicken. Mix all other ingredients together and sprinkle over chicken. Bake at 375 for one hour.

boneless skinless chicken breasts butter lime juice chicken bouillon granule poultry seasoning salt rosemary pepper paprika

Chocolate Cookie and Coffee Ice Cream Pie

In a saucepan bring the whipping to a mild simmer and remove from heat. Whisk in the chocolate chips till they melt. Add coffee and vanilla and whisk in till well mixed. Let mixture cool. Soften coffee ice cream to a spreadable consistency in a microwave oven. Spread ice cream into the crust. Cover with 3/4 of the chocolate sauce. Top with the crushed cookies. Freeze 20 to 30 minutes till firm. Place scoops of the chocolate ice cream all around the edge of pie. Place a whole cookie between each scoop and drizzle 1/3 of the chocolate sauce over all. Freeze pie at least 2 hours. Cover and chill remaining sauce. When ready to serve pie reheat the sauce and serve it separately to pour over the pie.

instant coffee pure vanilla extract coffee ice cream chocolate ice cream

Seafood and Sausage Pasta With Essence Cream Sauce

To make the Essence: Place all the ingredients salt through paprika in a bowl and stir well to combine thoroughly. Store in and airtight container and use as needed. (about 2/3 cup). To make the Pasta Dish: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente about 8 minutes for dry pasta. Drain in a colander. Return to pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe. While the pasta is cooking in a large sauté pan cook the sausage over medium-high heat until browned and cooked through about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan. Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook stirring until just soft about 3 minutes. Add the garlic green onions and 1 tablespoon of the Essence and cook stirring for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with remaining 2 teaspoons for the Essence. Cook stirring until the shrimp are just pink about 1 minute. Add the lemon juice and cream and bring to a boil. Cook stirring until starting to thicken about 1 minute. Add the cooked pasta cheese and parsley and toss to combine. Cook until the pasta is heated through and well coated about 1 minute. Remove from heat and adjust seasonings to taste. Divide among 4 pasta bowls garnish with additional green onions and serve.

salt garlic powder ground black pepper onion powder cayenne dried oregano dried thyme paprika linguine extra virgin olive oil hot sausage red bell pepper yellow bell pepper shallot garlic green onion dry white wine raw shrimp fresh lemon juice heavy cream parmesan cheese fresh parsley

Parsley-Dill Dip

Combine all ingredients in a small container. Cover and chill for at least 6 hours or up to 2 days ahead.

mayonnaise sour cream fresh parsley dried dill weed onion seasoning salt

Spaghetti Tutto Italiano

Add the spaghetti to a pot of boiling water and cook until tender about 8 minutes. While the spaghetti is cooking make sauce. Heat the oil in a large skillet over medium heat. Add the onion and sauté until tender stirring often about 2 minutes. Stir in the garlic. Add the soup to the skillet stir to combine and boil until the soup thickness about 3 minutes. In a medium bowl mash half the beans with back of a spoon. Stir the mashed beans and remaining whole beans into the soup. Add tomato sauce and tuna stir to combine and heat through. When the spaghetti is done drain and toss with sauce in a serving bowl. Servings: 6. Nutritional Information Per Serving: Calories 270; Total fat 6g; Saturated fat 1.5g; Cholesterol 10mg; Sodium 490mg; Carbohydrate 37g; Fiber 4g; Protein 15g; Vitamin A 8%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 15%DV. *Daily Value.

spaghetti olive oil onion garlic clove cannellini beans tomato sauce solid white tuna packed in water

Pear Cooler

n a blender combine all the ingredients cover and process until smooth. Pour into chilled glasses; serve immediately.

pears vanilla

Beef and Noodle Casserole

Brown beef in skillet with onion garlic seasoned salt and pepper. Cook noodles. Drain meat and mix with cooked and drained noodles soup ½ soup can of milk drained green beans (or drained corn). Put into a 9x9 casserole dish (if doubled use a 9x13) and bake uncovered at 350°F for 30-45 minutes. Refrigerate any leftovers.

ground beef mushrooms green beans corn onion garlic seasoning salt milk pepper

Cashew Chicken With Snow Peas and Water Chestnuts

In a mixing bowl add chicken meat salt pepper sugar egg white sesame oil oil and cornstarch and combine well and set aside for 10 minutes. Preheat 14” wok with oil over a high heat and add in the marinade chicken ginger shallot and garlic; stir fry until the chicken about halfway cooked. Add in the chicken broth and bring to a boil. Turn off heat and add in snow pea and water chestnuts and stirring the mixture the green onion and cashew nuts.

chicken breasts salt white pepper sugar cornstarch shallot garlic clove snow peas water chestnut chicken broth green onion roasted cashew nuts

Chicken & Sausage Mixed Grill (Olive Garden Copycat)

MARINADE: MIX pepper oil rosemary lemon juice salt bay leaves and pressed garlic in a large baking dish. SKEWER: CUT each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewer in the marinade and marinate for at least 3 hours. BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside. GRILL chicken until juices run clear and pieces are completely cooked. THREAD sausage pieces on skewer. Grill until sizzling and juices are running clear. PLACE cooked skewers on large platter. Garnish with rosemary sprigs lemon halves and any remaining cherry tomatoes.

fresh rosemary fresh lemon juice salt bay leaves garlic cloves extra virgin olive oil boneless skinless chicken breasts boneless skinless chicken breasts Italian sausage cherry tomatoes lemons rosemary sprigs

Brandy Snaps Aka Jumbles

Heat the butter sugar syrup lemon juice and Grand Marnier gently together in a saucepan until the butter melts and the sugar has dissolved. Remove the pan from the heat mix in the flour and leave to cool. Preheat the oven to 180ºC/350°F Line 2 baking trays with non-stick baking paper with 6 circles of about 5 cm (2\") marked on them with good space between each. Alternatively place this template under a Silpat – the circles will show through and you can slide the template out and reuse it. Place a teaspoon of the mixture in the centre of each circle and smooth out to the edges of the circle with a wet flat knife or back of a spoon. Spread them thinly but not so thin that there are holes. Bake for 8-10 minutes or until lightly browned. To ensure enough time to roll the brandy snaps put one tray into the oven 5 minutes before the other. Remove the brandy snaps from the oven and cool on the baking tray for a few seconds then lift the cookies off with a palette knife and roll around wooden spoon handles. Don’t wrap them tightly around the handle – the snap will dangle off it and the only bit of the snap that needs to be held tightly against the handle is the overlap: press that join firmly to seal. Then slide off the handle and place on a wire rack. If the snaps become too hard to roll pop them back in the oven for a few seconds. Repeat with the remaining mixture. Snaps can also be rolled into cones. Dice the strawberries and taste: add a little sugar if they are not sweet and juicy enough. Let them sit while you fill the snaps so that they release a little juice. To fill the brandy snaps stir together the filling ingredients and spoon into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits. Top with a spoon or two of strawberries and a sprig of mint if available. Serve as soon as they are filled. Leftover (ha!) unfilled cookies can be stored in air-tight containers for up to two weeks (if they last that long).

butter granulated sugar golden syrup all-purpose flour brandy Grand Marnier fresh ground black pepper salt mascarpone cheese creme fraiche orange flower water strawberry mint sprig

Homemade Caramels :)

Bring slow to a boil the sugar corn syrup butter and 1 cup of the half & half. Then gradually stir in 1 more cup of cream. Stir frequently as mixture begins to thicken. then constantly stir as it darkens. Cook to 254 degrees ( a little dropped into cold water forms a hard ball) I find this takes about an hour. Pour into buttered cookie sheet with 1/2 cup broken nuts scattered over bottom. Put in refrigerator until they begin to set and take out. When cold cut into squares. Wrap individually in small pieces of saran wrap.

sugar light corn syrup butter half-and-half cream walnuts

Pennsylvania Dutch Pastry

Blend in bowl. Knead with your hands until it is the consistency of dough. Separate into loaves and refrigerate over night. Next day cut off small pieces and roll out in powdered sugar. Cut 4 squares out of each rolled out piece use a pizza cutter with ragged designer edge fill each square with either apricot cherry pecan or prune filling. Take one corner and roll to the other like a crescent. Place on greased cookie sheet brush on raw beaten egg and bake at 375F for approximately 10 minutes or until golden brown cool on plate; sprinkle with powdered sugar.

flour Philadelphia Cream Cheese butter

Turkey Marsala- Using Leftovers

Preheat a skillet over med-high heat add bacon fat when melted add turkey bits and skin. When browned add mushrooms and onions and saute till lightly browned (keep and eye on it here). Add marsala and scrape up the \"brown bits\" as its reducing. Cook about 2 minutes. Add cream and broth continue to simmer until thickened add turkey and heat through. Serve over noodles or rice or even leftover mashed potatoes garnish with nutmeg or parsley as desire.

bacon fat onion mushroom marsala wine chicken broth

Pickled Onions

In a saucepan combine vinegar sugar dill and salt and bring to a boil. Place red onions in an airtight container. Pour vinegar mixture over top. Let cool to room temperature. Refrigerate overnight or up to 3 days.

sherry wine vinegar sugar salt red onions

Dijon Crusted Snapper

Preheat oven to 400 degrees. In a shallow dish mix together all ingredients except for fish. Place fish in a greased baking dish. Spread crust evenly over the top of fish and press lightly. Place 1/4 inch of water in the bottom of the pan. Bake for 8 to 10 minutes.

red snapper fillets Dijon mustard butter fresh parsley

Trini Doubles: Caribbean Fried Dough and Chickpea Sandwiches

To make the dough: Place the warm water sugar and yeast in a separate small bowl. Set aside until the mixture bubbles. In a large bowl combine the flour salt turmeric cumin and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed—about 1/2 cup—until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size about an hour. To make the filling:. If using dried chickpeas drain place in a pot with 6 cups of fresh water. Simmer for about 1 hour or until tender. Drain and set aside. If using canned chickpeas drain in a colander and rinse well with cold water. Set aside. Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin and salt and pepper and lower the heat. Simmer until the chickpeas are very tender. Set aside. To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky. Heat about 1 cup of canola oil at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry turning once until lightly browned on both sides about 40 seconds. Place 2 tablespoons of chickpeas on each piece of fried dough Add the pepper sauce Kuchela and cucumber if desired. Top with another piece of fried dough. Serve. * Kuchela is a spicy condiment made from green mangoes and Scotch bonnet peppers. Check West Indian markets.

warm water sugar all-purpose flour salt ground turmeric ground cumin ground black pepper chickpeas canola oil onion garlic cloves curry powder ground cumin canola oil cucumber

Peanut Butter Chocolate Chip Muffins

Preheat the oven to 375 degrees. In a mixer (or with an electric mixer) combine the peanut butter egg and both sugars. Add the soymilk in three parts beating well after each addition. Add the flour and baking powder and combine. Add the chocolate chips and combine well. Spray 12 muffin cups with nonstick spray. Add the batter and bake for 12-14 minutes or until a toothpick inserted into the muffin comes out clean.

chunky peanut butter egg brown sugar white sugar vanilla-flavored soymilk whole wheat pastry flour baking powder

Balsamic Pot Roast With Red Wine Gravy

Combine salt pepper garlic powder onion power. Coat your roast with the seasonings. Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet! Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too. In pan you just browned the meat in add tomato sauce balsamic vinegar and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks the roast will release more juice. Cook on low for 6-8 hours. Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy! In a pan over medium-low heat melt butter and whisk in flour. Cook on low for several minutes whisking continuously until your rue is a golden brown color. Deglaze the pan with your red wine. Make sure you continuously whisk! Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency. Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!

onion powder garlic powder salt pepper onion tomato sauce butter flour red wine

Mamaw's Mexican Cornbread

Preheat oven to 375 degrees. Mix ALL ingredients until well incorporated. Pour into a well-greased 9x13 inch casserole dish. Bake for 35-40 minutes or until lightly golden brown and well set.

sugar self-rising flour eggs canola oil buttermilk cheddar cheese green pepper onion whole kernel corn