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Traditional Chicken & Shrimp Pad Thai

Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl. Combine water soy sauce fish sauce brown sugar and red pepper flakes in a small bowl; set aside. Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles. Add one tsp oil to heated pan stir in garlic chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color. Add green onions and cook an additional minute. Add noodle-egg mixture and sauce cook until thoroughly heated. Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Serve immediately.

water low sodium soy sauce fish sauce brown sugar red pepper flakes egg garlic cloves boneless skinless chicken breasts medium shrimp green onions fresh bean sprouts cilantro leaf peanuts

Italian Sausage & Artichoke Soup

Cook sausage through. Place all ingredients in a crock pot. Cook on high 6-8 hours. The longer it steeps the better it tastes! Serve with warm crusty bread and a salad.

mild Italian sausage Italian-style tomatoes artichoke hearts basil oregano parsley water

Somebody's Mother's 24k Martini

Fill a shaker with ice and pour in the three ingredients. Shake noticeably. Pray for guidance. Pour. Garnish with 24k gold flecks. Guzzle.

vodka vanilla vodka

Pears With Maple, Walnuts and Gorgonzola

Preheat oven to 375 degrees. Mix sugar and salt in a small bowl and set aside. Saute butter and maple syrup in a large pan and bring to a boil. Remove from heat. Add nuts and toss to coat. Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture. Toss to coat. Toast in oven until fragrant about 7 minutes. Let nuts cool completely on sheet. To serve arrange candied nuts pear wedges and gorgonzola on a serving platter.

sugar salt butter maple syrup walnuts bartlett pears gorgonzola

Sweet & Sour Meatballs II

Prepare basic meatballs and cook. Mix cornstarch and sugar in large skillet. Stir in pineapple with syrup soy sauce and vinegar. Stirring constantly cook until mixture thickens and boils. Add cooked meatballs; cover and simmer 10 minutes stirring occasionally. Stir in green pepper; cover and simmer until green pepper is crisp-tender about 5 minutes. Serve over rice.

ground beef milk egg salt onion pepper Worcestershire sauce cornstarch soy sauce brown sugar vinegar pineapple tidbits green pepper

Grandma's Prized Blue Ribbon Fruit Cake

Chop all the dried fruit and nuts. Place in a bowl and set aside. Cream the butter sugar and honey. Mix the rum orange juice and eggsin a bowl. Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition. Add the fruit and nuts. Stir well to combine. Pour into two 9 inch round cake tins or one large 30xm square tin greased and well lined up to the rim(s). Bake at 130oC for 4 hours turning once. Cool in tin.

walnuts pitted dates crushed pineapple raisins butter sugar honey eggs plain flour salt baking powder allspice nutmeg ground ginger rum

Poached Eggs With Parmesan and Smoked Salmon Treats

Preheat the oven to 425°F Fill a medium skillet with water and bring to a boil. Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes or until crisp. Reserve 8 toasts. Push the remaining 8 toasts on the baking sheet close together and sprinkle the Parmesan on top in a thick layer; bake for about 2 minutes or until the cheese is melted. Wrap the smoked salmon around the remaining 8 toasts Reduce the heat under the skillet to moderately low so the water simmers. One at a time break the eggs into a small bowl and pour them into the simmering water. Cook until the whites are just firm and the yolks are still runny about 3 minutes. Using a slotted spoon transfer the eggs to paper towels and gently blot dry; season with black pepper. Put each egg in a small warmed bowl. Serve immediately with the Parmesan and smoked salmon toasts.

extra virgin olive oil parmesan cheese smoked salmon eggs fresh ground black pepper

Glazed Corned Beef

The day before serving: Put brisket in a large kettle cover with water; add onions and next 5 ingredients (or the packet that comes with it). Bring to a boil. Reduce heat and simmer about 4 hours or until just fork tender. Remove from cooking liquid. Cool completely. Cover and refrigerate over night. About 2 hours before serving remove brisket from fridge and make the glaze. To make the glaze: Bring syrup and mustard to a boil stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat and cool. About 1/2 before serving heat the broiler; trim fat off the brisket. Place meat on a broiler pan and slather all over with the glaze. Place under the broiler (5-6 inches) from the heat. Heat 10-12 minutes; use the remaining glaze.

corned beef brisket onions bay leaves salt peppercorns garlic clove cloves dark corn syrup mustard

Mormon Split Pea Soup

Rinse split peas. In a large kettle or dutch oven combine split peas cold water onion celery 2 teaspoons salt marjoram and 1/4 teaspoon black pepper. Bring to boiling cover and simmer until peas are tender (about 1 hour). Do not drain. Meanwhile combine ground pork sage 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly). Shape mixture into 24 1-inch balls. Drop meatballs and potatoes into soup mixture and return soup to boiling. Cover and simmer 20 minutes longer (until potatoes are tender. Adjust seasoning to taste.

cold water onion celery salt dried marjoram black pepper ground pork ground sage salt black pepper potatoes

Old School Chicken Soup

Soak beans overnight. Saute oil garlic diced bacon and onions in a heavy bottomed large pot on low for 20 minutes or until golden and caremelized. Dump chicken on top. Pour beans over chicken. Pour in cold water to cover. Bring to the boil. Cover lower heat and simmer for 1 1/2 hours or until chicken is cooked. Remove from liquid and set aside to cool. Skim surface of fat or blot with a paper towel. Add cabbage and carrots and simmer 30 minutes. Meanwhile shred chicken discarding skin and bones. Return chicken in last 5 minutes of cooking to warm through. Discard herbs and season well. Serve with crusty bread and a green salad.

dried white beans olive oil onions garlic cloves sage rosemary chicken green cabbage carrots

Greek Yogurt Snack (Sbd Friendly)

Combine all ingredients together stir well. Divide into two serving dishes. Tastes best if it has the chance to sit in the referigerator for at least an hour serve cold.

vanilla extract brown sugar cinnamon

Lunedi Notte Zuppa Di Momma #Ragu

1.\tPrepare pasta according to package directions and drain. Set aside. 2.\tWhile pasta is cooking in a large stock pot cook bacon until crisp. Remove bacon from pan and set aside. Rough chop when cool. 3.\tAdd chopped onion to hot bacon grease cover pan and cook over medium heat stirring occasionally for approximately 10 minutes until translucent. 4.\tAdd chopped garlic to onions and cook for 1 minute stirring frequently so that the garlic does not brown. 5.\tAdd chopped bacon and stir. 6.\tStir in Ragu Garden Combination chicken stock bay leaf rosemary thyme and salt and pepper to taste and bring to a simmer – Simmer loosely covered for 10 minutes. 7.\tAdd garbanzo beans and peas and carrots raise heat to bring back to a boil then cover loosely and lower heat and simmer loosely covered for 5 minutes. 8.\tRemove bay leaf. 9.\tStir in Orzo arugula and sherry if desired and cook for one more minute. 10.\tServe immediately; offer Parmesan and crushed red pepper on the side.

orzo pasta extra virgin olive oil bacon onion garlic garbanzo beans bay leaf rosemary thyme salt pepper arugula sherry wine crushed red pepper flakes parmesan cheese

Quinoa Patties

Place quinoa in water over medium heat. Bring to the boil then reduce heat and simmer 10-15 minutes until water is absorbed. Cool. Combine all ingredients. Stand for ten minutes. Heat oil and cook patties in egg rings for two minutes on each side or until golden. Serve with beet relish hummous and salad. YUM!

quinoa water rolled oats parmesan cheese chives eggs salt cayenne pepper olive oil

Peanut Butter-Chocolate Stuffed French Toast With Jam Syrup

Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices peanut butter side down to make 4 sandwiches. In a shallow bowl whisk together the milk eggs sugar vanilla and salt. Soak each sandwich in the egg mixture until saturated about 5 seconds. Transfer the sandwiches to a large platter in a single layer. In a small saucepan cook the jam and 3 tablespoon water over low heat stirring occasionally until warm and smooth. In a large skillet melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

peanut butter milk eggs sugar pure vanilla extract salt butter

Corn Casserole

Fry the onion and celery together. Layer the bread (bottom) vegetables and cheese in an oiled casserole dish. Pour the creamed corn over the top. Then pour the egg mixture over that. Let it stand 30 minutes then bake in a 350° oven for 1 hour placed in a pan of hot water. As a main dish this supplies about 40% of a day's protein requirement. By protein complementarity the available amount can be increased to 55% by adding 3/4 cup sunflower seeds but some people don't like crunchies in it.

monterey jack cheese cheese celery onion corn salt Worcestershire sauce Tabasco sauce dry mustard

Cabbage Pecan Salad

In a large mixing bowl combine the cabbage scallions raisins and apples. Mix it well. In a small bowl mix the dressing ingredients. Pour the dressing over the salad and mix well. Sprinkle the pecans on top of the salad and serve.

cabbage scallions golden raisin sweet apples pecans mayonnaise buttermilk honey lemon juice black pepper

Best No-Bake Turtle Pumpkin Pie

Pour 1/4 cup caramel topping into crust sprinkle with 1/2 cup pecan pieces. Whisk milk pudding mixes pumpkin spices. Stir in 1 1/2 cups whipped topping. Spread into crust. Refrigerate at least 1 hours. Top with remaining whipped topping caramel and pecans.

graham cracker crust pecan pieces pecan pieces milk instant vanilla pudding cinnamon nutmeg ginger

Iranian Haleem

Place turkey onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done add 1/4 cup water. When turkey is cooked remove from the pot and mash with a potato masher. Add water to the bulgur to barely cover it (1 litr is enough) then bring to a boil. Stir occasionally to prevent the formation of a crust on the bottom of the pan. In a food processor mash bulgur into a soft paste and set aside. Return turkey and bulgur to the pot mix well and cook over low heat for 2 hours. Then add butter sugar and sesame. Serve it in a bowl sprinkled with cinnamon.

water turkey breast onion bulgur cinnamon sugar ghee

Malt-O-Meal Cake

Preheat oven to 350. Mix eggs and 1/2 cup sugar together on medium high speed until pale & thickened about 4 minutes. Mix in the brandy and melted butter. In separate bowl mix together the other 1/2 cup sugar the malt-o-meal & sour cream and baking soda together. Fold the malt-o-meal mixture into the egg mixture. Pour mixture into 9x13 pan. Bake 350 for about 30 minutes or until golden brown. Cool for 10 minutes. While cake is cooling stir together water 3/4 cup sugar and lemon juice in pan over medium heat. Boil for about 5 minutes. Poke holes in the cake with small knife. Sprinkle syrup mixture over cake by the spoonful. (*note; if your malt-o-meal isnt flavored you can double the syrup or you can replace syrup mixture with maple syrup). Cool completely & serve.

eggs sugar sour cream baking soda brandy butter water sugar lemon juice

Almond-Coffee Delight

Combine all ingredients in container of an electric blender; process until frothy. Serve immediately. Yield: 2 1/4 c.

Amaretto Kahlua vanilla ice cream

Louie Dressing (For Seafood Salads or Reuben Sandwiches)

In a non-reactive bowl mix mayo red chile sauce sweet chile sauce seasoned salt sugar onion granules and half the lemon juice. Chill and allow to rest for 15 minutes. Taste and adjust with salt pepper and remaining lemon juice.

mayonnaise Deli Mayonnaise (Recipe With Tutorial) chili sauce lemon seasoning salt sugar onion powder

Grilled Potatoes "chantilly" (1954)

Preheat grill to medium. Place potatoes in the center of a large piece of aluminum foil. Dot with butter. Add remaining ingredients. Bring edges of foil up fold and crimp edges to form a tight packet. Grill for 30-40 minutes turning entire packet two or three times. Serve directly from packet.

potatoes butter heavy cream salt pepper parsley cheddar cheese

Asparagus-Water Chestnut Casserole

Place asparagus in bottom of a baking dish. Top with water chestnuts and soup. Top with buttered bread crumbs and bake at 350 degrees F. for 25 minutes.

asparagus sliced water chestnuts

Beet Jelly

Beet Juice: Scrub fresh beets and cover with boiling water. Boil the beets until tender; remove the beats and use the water they have been boiled. Mix beet juice lemon juice and Sure-Jell in medium saucepan; bring to a full boil. Add the sugar and Jell-O and boil hard for 10 minutes. Ladle into prepared jelly jars. Wipe the rims and seal.

fresh lemon juice sugar raspberry Jell-O gelatin

Spaghetti Carbonara With Parslied Proscuitto Breadcrumbs

Preheat oven to 375 degrees. Place prosciutto and country bread on a baking sheet. Bake until the prosciutto is crispy and bread is browned and dry 7 to 10 minutes. If one is done before the other remove from sheet and place on a paper-towel lined plate. Let cool then pulse with 2 tablespoons parsley in food processor until finely ground. Discard any pieces of bread that did not grind down. Set aside. Put water on to boil for the pasta; don't forget to liberally salt it. In a large non-stick saute pan over medium heat saute the pancetta/guanciale in olive oil until most of the fat is rendered and it's just a bit crisp on the outside. Add garlic and cook until golden brown 1-2 minutes. Set the pan aside to cool - the eggs will overcook if you don't allow it to rest for 2-3 minutes. Crack eggs into a large bowl and whisk with Romano cheese. Cook the pasta to the box instructions for “al dente” strain and toss into the skillet with the pancetta/guanciale. Reserve a cup of the pasta cooking water to thin your sauce later if needed. Add eggs to the pasta along with remaining parsley and toss to coat - the heat from the pasta will cook the eggs and cheese into beautiful creamy sauce. If the sauce is too thick for you add a bit of the reserved pasta cooking water. Salt and liberally pepper the pasta to taste. Place pasta in bowl used to beat eggs and toss one more time before serving - this is key for extra silky sauce! To serve top with the proscuitto breadcrumbs and freshly grated parmesan.

prosciutto fresh parsley spaghetti pancetta eggs garlic pecorino romano cheese extra virgin olive oil fresh ground black pepper parmigiano-reggiano cheese

Broccoli Stuffing Casserole

Mix first 6 ingredients in large bowl. Pour into a greased 13 X 9 inch baking dish. Evenly top the broccoli mixture with stuffing. Slice butter thinly and place evenly on top of stuffing. Bake at 350 degrees for 40 minutes.

onion mayonnaise milk sharp cheddar cheese prepared stuffing butter

Korean Grilled Beef

Score the meat deeply crosswise at 1/2-inch intervals. This allows the meat to absorb more of the marinade and cook more evenly. Mix soy sauce vinegar garlic and mustard together. Add meat and turn in the marinade to make sure all sides are coated with the sauce. Marinade for 10 minutes. Preheat grill or broiler. Remove meat and discard marinade. Place on grill or broiler about 3-4 inches from the heat source. Grill 5-7 minutes. A meat thermometer should read 145. Remove to a carving board and add salt and pepper to the cooked steak. Slice steak across the grain making sure to capture the juices. Serve over rice and pour the juices on top.

light soy sauce white vinegar garlic cloves Dijon mustard

Rainy Day Soup

Brown beef. Drain. Add remaining ingredients. Simmer until vegetables are tender.

ground beef stewed tomatoes celery carrots onion garlic beef broth black pepper green chilies

Rhubarb Custard Pie

For crust cut the butter earth balance vinegar and water into the flour until it is nice and crumbly. Put into the fridge for about half hour to make cold again. Split in half roll out first half and place in pie plate save the second half for the top pie crust. Place cut rhubarb into prepared pie pan with crust Pour 1/2 cup sugar on top. For custard whisk together milk eggs and sugar. Pour on top of pie. Sprinkle cinnamon on top Close with top crust. Bake at 350 for 45 mins to an hour.

all-purpose flour sweet creamy butter apple cider vinegar salt cold water fresh rhubarb sugar eggs sugar cinnamon

Caribbean Pork With Pineapple

Season pork with salt. Combine lime Juice 2 teaspoons TABASCO Habanero Sauce and oregano and drizzle over pork toss until well mixed. Cover and refrigerate about 1 hour. Heat olive oil in a large skillet over medium heat add pork and cook until lightly browned 5 to 7 minutes. Transfer pork to a shallow baking dish. Add onion to skillet with drippings and place over medium heat cook 5 minutes or until onion is tender. Add garlic and cook 30 seconds. Stir in tomatoes broth raisins lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer then pour over pork. Cover pork and bake in a 350 degree oven for 20 minutes. Meanwhile combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half. Spoon pineapple over top of pork and bake uncovered 5 minutes longer.

salt lime juice of habanero sauce dried oregano leaves olive oil onion garlic clove diced tomatoes beef broth chicken broth raisins lime zest of fresh pineapple chunks rum

No-Bake Dessert With Chocolate, Gingersnap & Peanut Butter F

COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish. BEAT cream cheese peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with 3/4 cup of DelightFulls morsels. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining 3/4 cup DelightFulls morsels. Cover loosely with plastic wrap. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.

butter reduced-fat cream cheese creamy peanut butter powdered sugar milk chocolate flavor instant pudding and pie filling mix

Sausage and Bell Peppers

Heat approximately 1 tablespoon of olive oil in a large frying pan. Brown the sausage in the oil until you get a nice color on the outside and you no longer see any\"pink\". Remove the sausage and drain on a paper towel. Keep the heat going on the pan and add onions and peppers (do not add any additional oil). Cook the onions and peppers approximately 5 minutes or until onions start to become translucent. During this time slice the sausage down the middle do not cut all the way through just enough so you can open the sausage and\"fan\" them out. Add salt and pepper over the onion/pepper mixture and turn heat down to simmer. Place sausage on top of onions and peppers and cover. Simmer for approximately 15 minutes or until sausage is cooked through. Serve on Italian Bread.

sausage sweet onion olive oil salt pepper

Mom's Spinach Salad

Hard boil two eggs. Peel eggs and dice into small pieces. Slice apple into thin wedges. Combine spinach egg craisins apple and walnuts in a bowl. Toss salad with your favorite dressing.

craisins hard-boiled eggs apple roasted walnut

Multi-Grain Porridge (Dalia)

Heat 9 cups water in a pot. Meantime put all the grains in a 3 to 4 quart pot on low to medium heat. Stir for a few minutes until lightly roasted. Add the hot water to the grains slowly taking care not to splash. Increase the heat to medium to high for a few minutes to let everything boil. Reduce the heat; cook half covered until the grains are soft (about 20 minutes). It should be like a pudding. Add more hot water if needed. Serve hot with milk and the desired seasonings.

wheat germ milk honey

Okra and Tomatoes

Place all ingredients in a dutch oven and cook over over medium heat until onion and okra is just crisp tender or done to your liking. (Note: USE the juice from the tomatoes as well.). Taste and add salt and pepper as desired. NOTE: Do not salt before the okra and onion are done to your liking. The salt seems to add to the slime. Also stir only as much as you need The more you stir the slimier it can get. Serve with Hot Sauce if desired. OAMC NOTE: This freezes well in any quantity desired. Simply reheat when needed.

sweet onions okra tomatoes diced tomatoes

Easy Taco Pie

Note: Any corn chip works great except Doritos- they taste great in the pie but the chips on top of the pie start to burn-must be the\"cheese\". Brown ground beef and drain. Stir in taco seasoning water and olives. Simmer uncovered for 5 minutes stirring frequently. Sprinkle 1 cup of corn chips into pie shell. Top with meat mixture. Spread sour cream over top of meat. Sprinkle with cheese. Cover with remaining corn chips. Bake at 375 degrees for 20-25 minutes or until crust is golden brown. Cut into wedges. Serve with additional toppings.

ground beef water sliced ripe olives sour cream cheddar cheese salsa

Spicy Salad Dressing

Blend all ingredients thoroughly. Chill. Enjoy.

olive oil vinegar lemon juice black pepper garlic dry mustard Tabasco sauce paprika sugar basil leaves leaf oregano thyme

Bacon Cheeseburger Egg Rolls

Cook bacon pieces in frying pan. Spoon onto paper towel-covered plate to drain grease. Cook ground beef in same fry pan until browned drain grease. Add bacon bits to ground beef and mix well. Beat egg in bowl. (Egg is used to seal edges of egg roll wrappers; water works too). Take egg roll wrapper (package will tell you how to fold them up.) and put large spoonful of hamburger and bacon on one corner of wrapper. Add pinch of cheddar and Monterey jack cheese on top of meat mixture. Coat edges of egg roll with egg or water. Roll up wrapper and repeat until you have used all the meat or all the wrappers whichever happens first. In a large deep fry pan heat about 3/4 inch of vegetable oil. Put egg rolls inches Flip over when first side browned. When both sides browned place on paper towel covered plate to drain grease. When all egg rolls are cooked dip them in barbecue sauce (or dipping sauce of your choice) and enjoy.

lean ground beef bacon monterey jack and cheddar cheese blend egg

Turkish Grilled Cheese Sandwich

Take 4 slices of bread and evenly distribute cheddar dates and fennel on those 4 pieces and top with the other 4. Butter both sides of the sandwich. Heat skillet over medium heat and cook sandwiches for about 4 minutes on each side or until bread is browned and cheese is melted.

medium cheddar dates fennel seed butter

Cinnamon-Sour Cream Streusel Loaf

Cream together butter and sugar in a large mixing bowl. Add egg stirring until blended. Add flour baking powder and salt gradually to butter mixture alternating with additions of sour cream. Beat mixture just until blended and add vanilla. In a small bowl mix together pecans brown sugar 1 tbsp of sugar and cinnamon. Pour half of batter into a greased and floured loaf pan and sprinkle with half of streusel mixture. Pour remaining batter on top and sprinkle with remaining streusel mixture. Bake at 350°F for 45-60 minutes or until toothpick inserted in the middle removes clean (if loaf starts to brown excessively cover with foil during last 15 minutes of baking). Cool in pan 10 minutes then remove and finish cooling on wire rack.

butter sugar egg flour baking powder salt sour cream pure vanilla extract pecans walnuts light brown sugar sugar cinnamon

Radish Gazpacho

Place all but 1/4 cup of the radish slices in a blender with the buttermilk walnuts vinegar the 1/2 teaspoon of salt and the sugar; puree until smooth. Refrigerate until chilled. While the soup is chilling cover the potatoes with salted water in a small saucepan. Bring to a boil over high heat then reduce the heat to medium or medium-low so the water is barely bubbling; cook until the potatoes are fork-tender but not falling apart about 30 minutes. Run under cold water peel and cut into 1/2-inch chunks. Place the eggs in a separate saucepan. Cover with cool water and bring to a boil over high heat then remove from the heat cover and let stand for 12 minutes. Crack the eggs transfer them to a bowl of ice water and let them stand for 10 minutes (to make peeling easier). Drain the eggs then peel them and slice into thin rounds. To serve divide the soup among chilled bowls. Garnish with the potato egg red onion cucumber and the reserved radish slices.

red radishes buttermilk walnuts red wine vinegar coarse salt sugar yukon gold potatoes eggs red onion cucumber

Capellini Caprese

Cook pasta as directed on package. Meanwhile heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 minute. Add tomatoes; cook 5 minute or until heated through stirring occasionally. Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

spaghetti onion garlic cloves grape tomatoes cherry tomatoes low-moisture part-skim mozzarella cheese fresh basil

Classic Banana Cookies

Preheat oven to 400 degrees. Combine flour baking powder salt and sugar in a large bowl. Mix well. Add butter or margarine. Mix well. Add remaining ingredients. Mix well. Drop by teaspoonfuls on cookie sheet. Bake in preheated oven 12 minutes.

all-purpose flour baking powder salt sugar butter margarine eggs bananas vanilla

Couscous With Pine Nuts and Currants

Melt butter in a small saucepan. Add chopped shallot and simmer for about 2-3 minutes stirring a few times. Add vegetable broth and bring to boil. Once boiling remove from heat and add couscous. Give it a quick stir and cover. Let it sit covered for 10 minutes. While it's sitting toast pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes until the nuts are fragrant. Shake the pan around a few times too. Lastly add the pine nuts and currants to the couscous and stir to combine everything. * TIP - You can buy the pine nuts and currants in the bulk section of Whole Foods or some supermarkets so that way you don't have to get more than need.

vegan butter shallot pine nuts currants salt

Garden Chicken Salad

Slice the chicken breast to desired thickness. Combine chicken grapes and celery in a large bowl; toss well. Drizzle orange juice over salad and season with garlic salt. Enjoy!

boneless skinless chicken breast green grape celery

Apple-Tarragon Vinaigrette

Combine apple and next 5 ingredients in a skillet. Bring mixture to a boil; reduce heat to low cover and simmer 5 minutes or until apple is tender. Transfer mixture to a blender. Add honey and next 3 ingredients; purée until smooth. While blender is running slowly add oil until well blended. Cool before serving.

granny smith apple apple cider vinegar sugar garlic clove fresh coarse ground black pepper honey Dijon mustard green onion kosher salt olive oil

Grandperes

Sift together flour baking powder and salt. Cut in butter with pastry blender. Add milk and mix well. Combine maple syrup with water in a saucepan and bring to a boil. Drop the dough in the hot maple syrup by the tablespoonful. Cover and cook 25 minutes. Serve very hot pouring over them the syrup in which they were cooked.

cake flour baking powder salt butter milk maple syrup water

Chicken 'n' Green Beans

Get one medium pan or small. Put the tempeture to a medium on the stove. Then put vegetable oil in the pan enough to cover bottom of pan. Get the two large chicken breast and cut into small pieces but not too small pieces of the chicken. Put the chicken in the pan and begin to cook when the chicken gets brown take it off of the stove set on a plate. Add 3 dashes of Parsley Flakes or less if you want. 2 pinches of Seasoning Salt. 2 pinches of Black Pepper. Then begin to cook the green beans in a bowl in the microwave for 3 or more minutes. When done put a little bit of pepper on the green beans. Then put the green beans on top of the chicken and ENJOY!

chicken breasts parsley flakes seasoning salt black pepper green beans

Easy Tamale Pie

Preheat oven to 375. In large skillet brown ground beef onion and garlic over medium high heat until meat is brown and onion is tender; drain. Reduce heat to medium low. Stir in corn tomato sauce green chilies chile powder and salt. Remove from heat. In small bowl beat sour cream and egg until well blended. Stir in 1 cup cheese. Combine sour cream mixture with ground beef mixture. Spoon into lightly greased 9x13 pan. In medium bowl prepare corn bread mix according to package directions. spread corn bread batter ovedr casserole. Sprinkle with remaining 1 cup cheese. Bake uncovered 30 minutes or until heated through and corn bread topping is golden brown. serve warm.

ground beef onion garlic clove tomato sauce green chilies chili powder salt sour cream egg

Walnut Shortbread

Preheat the oven to 350 degrees. In the bowl mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl sift together the flour and salt then add them to the butter-sugar mixture. Add the walnuts and mix on low speed until the dough starts to come together. Dump onto a work surface dusted with flour and shape into 2 flat disks. Wrap each disk in plastic and chill for 2 hours. On the flour-dusted work surface roll the dough one disk at a time until it is 1/2-inch thick. The walnuts may make it difficult to roll the dough out without it cracking; press the cracks together as best you can. Dough scraps may be re-rolled as often as necessary. Cut into 2 1/2 inch squares with a fluted cutter (or cut into any shape you like). Place the cookies about 1/2 inch apart on an ungreased baking sheet. Bake for approx 20 minutes or until the edges begin to brown. Cool on racks. Store covered up to 5 days.

unsalted butter sugar vanilla extract all-purpose flour salt walnuts

Pizza Rolls

Preheat your oven to 425 degrees. Heat the soymilk in a microwave-safe dish for just about a minute in order to warm it through. Add in the yeast and let sit. In a separate bowl combine both flours sugar baking powder and salt. Use a pastry cutter or two knives to cut the margarine in and make sure to chop all of the fat into the smallest pieces you can manage so they are completely coated in the dry ingredients to make fine crumbs. Pour in the soymilk / yeast mixture at this time and mix it all together so that it all forms a cohesive but still rather moist dough. Dump the dough out onto a well-floured surface flouring your hands lightly as well so that you can manually pat it out into a rectangle measuring somewhere in the neighborhood of 13 x 8 inches. Being such a loose dough it won’t play nicely with a rolling pin so you just need to poke and prod it into shape with your hands. Once you achieve a satisfactory rectangle spread the pizza sauce over it going most of the way to the edges but leaving perhaps a centimeter uncovered all around. Sprinkle the garlic powder over it followed by the grated cheese. Try to cover the surface evenly with all of the above. Gently roll the dough from the long side moving with care and without stretching or pulling the dough. Once you have a nice log cut 1 inch pieces with a sharp knife using a sawing motion and as little downward pressure as you can muster to prevent the rolls from becoming completely smushed. Move the rolls to a silpat-lined baking sheet [About 9 per sheet so that they have room to spread] reshape them if necessary and bake for 13 - 17 minutes until golden brown.

soymilk dry yeast all-purpose flour whole wheat pastry flour granulated sugar baking powder salt margarine garlic powder mozzarella cheese

Easy, Cheesy, I'm in a Hurry Casserole #SP5

Grease a 9x12 glass or metal pan. Place potatoes in bottom. Next is the sliced Polish Sausage evenly sprinkled over potatoes. Then slice up hard boiled eggs and distribute. Sprinkle with salt and pepper. Top with grated cheddar cheese and pour milk over whole casserole. Place in a 375 degree oven for 20 to 30 minutes -- or until bubbly.

Polish kielbasa extra-sharp cheddar cheese milk

Tropical Curried Fruit

Prepare mango papaya and red pepper put into a bowl and set aside. Put raisins into a small dish add rum stir to moisten set aside. Using a medium-size saucepan over low heat melt butter add sugar curry paste and ginger continue to stir until sugar and paste are dissolved and mixture bubbles Add mango papaya and pepper Add raisin rum mixture and lemon juice stir gently the fruit will cause the mixture to seize once the juices are released from the fruits it will blend nicely. Stir carefully until the fruit is warmed and coated with the sauce. Pour into serving dish and sprinkle with fresh coconut. Serve and enjoy!

mango papaya raisins rum fresh lemon juice butter brown sugar fresh ginger fresh coconut

Brunch Panini

Preheat a panini press. Divide half the cheese among 4 slices of the bread then top with the prosciutto; spread 1 tablespoon jam on each and top with the remaining cheese. Set the remaining bread slices in place. In a shallow bowl beat the eggs with the butter. Working in batches dip both slices of each sandwich in the egg mixture and place in the panini press. Grill until the bread is crisp and golden about 3 minutes.

provolone cheese prosciutto eggs butter

Saigon Beef

Make chile garlic sauce: Stir together ginger garlic red pepper flakes vinegar sesame oil Sriracha sauce and mirin in a 1-quart heavy saucepan and boil over moderate heat 5 minutes. Stir in sugar and simmer until thickened and reduced to about 1/3 cup about 5 minutes. Cool to room temperature. Make beef while sauce is cooling: Pat steak dry and sprinkle with salt and pepper. Heat sesame oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking then sauté steak stirring occasionally until browned on outside but still pink inside about 3 minutes. Stir in shallot Sriracha sauce habanero and mirin and simmer uncovered stirring occasionally until beef is tender about 20 minutes. Stir in coconut milk and simmer uncovered until sauce is slightly thickened about 3 minutes. To serve: Put beef chile garlic sauce lime wedges (for squeezing) and remaining condiments each in a separate bowl. Spoon beef into lettuce leaves and top with condiments and sauce then wrap up.

fresh ginger garlic hot red pepper flakes rice vinegar sriracha sauce hot chili sauce mirin sugar salt black pepper shallots sriracha sauce hot chili sauce habanero pepper mirin canned unsweetened coconut milk limes boston lettuce fresh mint leaves scallions carrot

Spicy Drumsticks

Position a rack 4-6 inches from heat and preheat broiler. Line a baking or broiler pan with aluminum foil. In a large bowl stir together seasoning mix and salt. Add chicken and toss to coat. Place chicken on baking sheet and broil 8-10 minutes until chicken begins to brown turn over once. Rinse out bowl add hoisin sauce ketchup and brown sugar. Working with several pieces of chicken at a time coat chicken with sauce and place in a 4-5 quart slow cooker. If there is any sauce left pour over chicken in slow cooker. Cover and cook on high for 4-5 hours. Transfer chicken to serving platter. Skim fat from top of cooking liquid and serve sauce on the side.

chicken drumsticks hoisin sauce ketchup brown sugar

Chicken Enchiladas De Jocoque

Combine chicken and water in pan; bring to boil over high heat; skim off foam. Coarsely chop 1/2 the onion and all the celery; add onion celery bay leaf peppercorns and salt to chicken; simmer partially covered 30 minutes. Remove chicken and strain broth. Reduce broth to 1/2 cup; season. Stir in sour cream Set aside. Dice cooked chicken. In skillet melt butter. Add remaining onions; cook 5 minutes. Stir in chilis. Remove from heat. Add chicken and 1/2 cup sour cream mix. Toss gently. Soften tortillas. Fill each with 1/4 meat mixture; place in heavily buttered baking dish. Pour sour cream mixture over. Top with a strip of cheese and some olives. Bake at 375F for 20 minutes - - - - - - - - - - - - - - - - - -.

water onion celery bay leaf peppercorns salt sour cream butter corn tortillas monterey jack cheese black olives

Tikka Marinade

ix all the ingredients. In a glass bowl or shallow dish add marinade to 4 servings of food (1 lb boneless or 2 lb bone-in or 30 minutes for fish or shrimp); cover and refrigerate for 4 hours. Makes about 1/3 cup.

yogurt gingerroot garlic cloves cumin cardamom nutmeg salt

Yellow Indian Curry

Add oil to a large sauté pan over medium high heat. When hot add onions carrots potatoes garlic mango and chicken. Let sit in the pan for minute the less agitation at the beginning of a sauté the better--too much stirring causes the moisture to run out then your veggies will steam instead of caramelize. After a minute or two stir to get even cooking and sauté until browning develops. Then add curry powder and stir to coat. Add the stock and bring to boil. Cover and turn heat to low. Let simmer for 20-30 minutes until potatoes are tender. Uncover and add cornstarch solution. If you don't have cornstarch add a couple of tablespoons of flour in when you add the curry and stir until it absorbs some of the oil and that will thicken the sauce as well. Serve over basmati rice and top with your choice of garnish. Mango Chutney Plain Yogurt Sour Cream and fresh herbs are all good garnishes.

canola oil onion carrots potatoes garlic cloves mango chicken breast curry powder cornstarch

Bacon Potato Wraps

Preheat oven to 400. Wash potatoes and cut in quarters. Sprinkle each with the salt pepper and bay leaves. Wrap 1 piece bacon around each potato piece. If you like sprinkle extra salt and pepper to taste. Repeat for each piece of potato and bacon. Place in baking dish and bake uncovered for 20 minutes or until bacon is crispy. Drain on papertowels. Serve with sour cream garnished with chives.

new potatoes salt pepper bay leaf bacon

Egyptian Yellow Lentil Soup

In large skillet over medium heat heat ghee. Working in batches of 6 sauté pita pieces until crisp about 4 minutes per side. Drain on paper towels and set aside. Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan combine lentils and enough water to cover by 2 inches. Add tomato potato carrot and salt and bring to boil. Cover and simmer 30 minutes skimming any foam that forms on top. Remove from heat. Strain reserving cooking liquid. In blender purée solids adding enough reserved liquid to make mixture smooth. Set aside. In medium pot over moderately high heat heat corn oil. Add onion and sauté until golden about 10 minutes. Add puréed lentils beef stock and cumin. Simmer until soup thickens about 10 minutes. Season with salt and pepper to taste. Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

ghee yellow lentils tomatoes potato carrot salt onion ground cumin fresh parsley

Bruschetta

ix all ingredients together and serve with french bread.

olive oil garlic clove parmesan cheese romano cheese mozzarella cheese roma tomatoes basil feta cheese lemon juice sugar

Tiramisu Bundt Cake

Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray. In a large bowl beat together cake mix melted ice cream and eggs on low for 1 minute. Beat 2 minutes on medium and scrape into pan. Bake at 350 for 35-40 min or until pick tests clean. Cool pan on wire rack 20 min invert on wire rack to cool completely. In large bowl beat together frosting and instant coffee mixture. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and suger if desired . HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.

coffee ice cream eggs instant coffee granules

Lavender Red Wine Sauce for Meat, Rice or Pasta

Lightly spray a saucepan with olive oil spray. Saute diced onion until translucent and add the garlic for about a minute keeping it moving to prevent burning. Pour in about half the Merlot and bring to a strong simmer. Dissolve the bouillon into 1 Celsius hot water and add about half of this to the sauce. Bring to strong simmer. Repeat process until all the Merlot and chicken bouillon are gone. Let gently simmer for about 30 minutes.

chicken bouillon powder onion garlic clove

Butterscotch Pie

Preheat oven at 350. Mix together first 3 ingredients. Beat the egg YOLKS and add to mixture. Melt the shortening and add along with the milk. Mix well. Cook on the stovetop or on the top of a double-boiler until thickened. If you like use the egg WHITES to make a meringue. I usually dont though. Pour butterscotch into the pie crust. Spread the meringue over if you made it. Bake for about 10 minutes if you made the meringue or just bake long enough for the crust to brown. Chill before slicing.

brown sugar all-purpose flour salt eggs shortening milk

Pizzettes (Mini Pizzas) from Giada De Laurentiis

In a large heavy skillet heat the oil over low heat. Add the onions salt pepper herbs de Provence and sugar. Stir to combine. Continue cooking over very low heat stirring occasionally until the onions are caramelized and dark golden brown about 1 hour and 45 minutes. Preheat the oven to 475 degrees F. Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly about 10 minutes. While still hot top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

olive oil onions kosher salt fresh ground black pepper sugar prosciutto parsley sprigs rosemary sprig

Suz's Artichoke Canapes

Preheat oven to 350 degrees. Drain artichokes and chop finely. Beat eggs and add all remaining ingredients. Bake in an 8x8 pan for 30 minutes. Let sit for 15 minutes before serving.

eggs onions dried oregano dried parsley sharp cheddar cheese garlic

Curried Pork Tenderloin

Trim fat from pork. Mix sugar and spices in a small bowl. Rub pork with spice mixture. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer in the thickest part. Bake at 425 degrees for about 25-35 minutes or until the thermometer registers 160 degrees (meat will be slightly pink in the center). Let stand 5 minutes before slicing. Serve with mango chutney.

brown sugar curry powder dry mustard Hungarian paprika salt pepper

Pancetta Sauteed Haricot Vert With Cherry Tomatoes and Feta

Heat olive oil into a large sauté pan. When hot add pancetta; cook and stir until browned. Add haricot vert pinch of salt and pepper and cherry tomatoes. Cook for 3-5 minutes or until beans are crisp tender. Transfer to a serving plate and sprinkle with Feta Cheese.

extra virgin olive oil pancetta cherry tomatoes feta cheese

Preserved Lemon Chicken Tagine for the Tagine!

Put the olive oil in the bottom of the tagine and gently colour the onion and minced garlic. Add the chicken pieces and seal well. In a large jug mix 1/2 pint of boiling water with 1 chicken cube and set aside. To the tagine add the ginger ras el hanout saffron tomato puree and honey. Mix well. Add the chopped tomatoes chick peas stock and the apricots to the tagine and season well with salt and pepper to taste. Mix well with a wooden spoon and cover with tagine lid. Cook on a low heat for 2 hours. Remove the lid and add preserved lemon - rinse lemon well under cold tap. Remove and discard half of the flesh and finely slice the remaining flesh and peel. Add this to the tagine before replacing the lid and cook for a further 30 - 45 minutes or until the sauce is thick and well flavoured and chicken is ready to fall apart! (Add a little stock or water to the sauce if it seems a little dry or too thick. Cook a little longer of not thick enough or the chicken is not at falling point.). Finally serve in the tagine base dish with fresh coriander sprinkle dover the top. Serve with fresh baked bread or steamed cous cous.

skinless chicken thighs chicken breasts garlic cloves onions chopped tomatoes canned tomatoes chickpeas tomato puree honey boiling water saffron strand ras el hanout spice mix salt preserved lemon olive oil fresh ground black pepper fresh coriander

Roast Turkey Breast With Cornbread & Walnut Stuffing

To prepare stuffing: Heat butter in a large saute pan over high heat until very hot. Add onion scallions(or shallots) garlic and celery and saute for 2-3 minutes. Add sherry and cook until only about 2 tablespoons of liquid are left about 3 minutes. Remove from the heat and allow to cool. Meanwhile place French bread cornbread and rice in a large bowl and toss to mix. When onion mixture is room temperature combine with the bread and rice mix. Add enough chicken stock to moisten the bread well. Add the eggs and mix well. Add the walnuts thyme oregano sage celery salt salt and pepper and mix thoroughly. Preheat the oven to 350°F. To stuff turkey: Lay out the turkey breast on a cuttin board. Spread the stuffing evenly on the turkey to 1/2\" from the edge. Roll the breast up and tie securely with twine. Heat olive oil in a large saute pan until smoking hot. Put in a baking dish and roast in the oven about 35-45 minutes or until the internal temperature reaches 155°F. Allow to cool 2-3 minutes before removing the twine and slicing. Place on a pretty serving platter and enjoy!

butter onion scallions garlic cloves celery dry sherry wild rice eggs walnuts fresh thyme dried thyme fresh oregano dried oregano fresh sage dried sage salt pepper olive oil

Herb Roasted Red Potatoes

Preheat oven to 425°F. Wash and cut potatoes into quarters or about 1 inch pieces. Mix Olive Oil and Italian seasoning in small bowl. Rub rosemary between fingers to grind into oil mixture. Toss potatoes with oil to coat. Place in Baking pan season with salt and pepper to taste. Bake at 425°F on lower rack for about 25 min stir once and cook until golden about another 20- 25 minutes.

olive oil rosemary salt pepper

Basic Crockpot Rabbit

Salt and pepper rabbit. Place in crockpot. Add water and garlic. Cook on low about 6 hours. Remove rabbit cool slightly remove meat from bones. Serve plain or with gravy BBQ sauce taco or fajita seasoning etc.

water garlic salt pepper

Flour Tortillas

Place all ingredients into a large bowl (or use a dough hook attachment on a stand mixer) and knead until well mixed and smooth. Divide dough into 16 equal size balls. Flatten slightly with the palm of your hand and let rest on a floured board for 15 minutes. Heat a large frying pan to medium heat. Roll out tortillas into 6 inch circles. Once the pan is hot enough cook the tortillas one at a time until pale brown bubbles show on the bottom (30 seconds to 1 minute). To turn these into chips brush each tortilla with olive oil and sprinkle with sea salt and bake at 450 degrees for 5 minutes. To turn these into individual thin crust pizzas put toppings on tortilla and bake at 450 degrees for 4-5 minutes.

flour salt baking powder warm water

Poppy Seed, Onion and Cheese Batter Bread

Pour boiling water over poppy seeds in small bowl and let soak until seeds sink to bottom about 10 minutes. Drain well and wring seeds dry in towel. Preheat oven to 375 degrees. Grease 3 9x5-inch loaf pans. Combine flour baking powder baking soda and salt in large bowl;stir in poppy seeds cheese and onions then make well in center. Add eggs to well; whisk until frothy. Whisk buttermilk into eggs then whisk quickly just to incorporate flour (batter should be lumpy). Divide batter among prepared pans. Bake until tester inserted into center comes out clean about 35 minutes. Cool to room temperature before serving.

poppy seeds unbleached all-purpose flour baking powder salt baking soda sharp cheddar cheese green onions eggs buttermilk

Piroshki (A Savoury, Filled Pastry)

For pastry: Cut butter into pieces. Combine flour butter and salt using a knife or pastry blender. Sprinkle with 4 tablespoons ice water. Form into ball as you would pie dough. May need to add remaining 2 tablespoons water. Wrap in plastic wrap and refrigerate for 1 hour. Place pastry dough on floured board; roll out into rectangle. Fold over into thirds. Roll out again into rectangle. Continue rolling and folding five times. Rewrap in plastic; return to refrigerator for 1 hour. Preheat oven to 400°F. Grease baking sheet. Roll dough out to 1/8-inch thickness. Cut dough using 3 ½-inch round cutter. Place about 1 tablespoon of filling on each pastry circle. Fold dough over making half moons; press together edges together using ice water to seal. Place pies on baking sheet. Whisk together egg yolk and 2 tblsps water; brush pies with egg wash. Bake about 30-40 minutes or until golden brown. For Meat Filling: sauté onion in 2 tablespoons butter until soft. Add ground beef and sear until light gravy forms. Let cool. Mix in egg dill salt and pepper. For Potato Filling: Fry the onions in the butter until soft and golden-brown. Boil the potatoes in their jackets then peel and mash them. Let cool slightly. Season with plenty of salt and pepper and mix in the onions and egg. For Mushroom Filling: In a pan or skillet saute the mushrooms onion and shallots in the butter until the onion is translucent. Add the lemon juice salt pepper and nutmeg. Continue to cook stirring until nearly all the moisture is evaporated. Cool mixture slightly and mix in cream cheese or mashed potato. I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling. Note: these pastries are very good made with phyllo pastry too.

unsalted butter flour salt butter onion ground beef hard-boiled eggs fresh dill egg water onions butter potato cheese egg mushroom onion shallots green onions butter fresh lemon juice nutmeg cream cheese egg

Microwave Sliced Baked Potatoes

Place handle of a spoon or table knife alongside the potato to prevent your knife from slicing all the way. Place potatoes in a micro-safe dish or pan. Sprinkle with melted butter and chopped parsley chives or sage. Microwave on HIGH power for 10 minutes rearranging the potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheddar and parmesan cheese. Microwave for another 4 to 6 minutes at HIGH power until cheeses are melted and potatoes are soft. Sprinkle with salt. Serve potatoes as a side dish or as a main dish with just a salad.

potatoes salt butter fresh herbs dried herbs cheddar cheese parmesan cheese

Stuffed Poblano Peppers (Oamc)

Roast peppers either on a gas burner or in the broiler. I prefer the broiler because you can do all the peppers at once. Broil until skin is bubbly and starts to turn black turn and broil all sides. Take out of broiler and put into a paper sack roll top down to seal and set aside. Fry sausages and drain. Add to other mixture ingredients and mix together. Cut stem out of peppers try to keep hole as small as possible and remove seeds by rinsing. Take mixture insert into hole on top of pepper then use fingers to press to bottom of peppers. Do not pack too tight our you will tear the peppers. After all peppers are filled chill for 1 hour. Up to this step can be done ahead of time even up to 2 days ahead. You will want to take peppers out of fridge for 1/2 hour if they have been in there for longer than 3 hours. Mix batter ingredients folding in eggs whites at the very last. Roll peppers in flour before dipping in batter. Heat oil in large skillet to 350°F or until batter dropped in bubbles and cooks slowly. Turn to make sure all sides are fried. If oil is too hot batter will cook but inside will not get melty and gooey. If this happens take pepper and wrap in foil and place in oven at 350 for 10 minutes or so. Cooking time is per pepper. OAMC: Fry and then freeze. I wrap each individual pepper in foil. To reheat let thaw place peppers in a cold oven and turn to 350°F Let cook about 30 minutes then unwrap foil to crisp up batter and cook for another 15 minutes. Just as good this way maybe even better.

sausage chorizo sausage green onions garlic powder onion powder salt cream cheese flour milk salt pepper eggs

Vegetable Beef Casserole

Mix together ground beef egg white bread crumbs garlic powder and milk. Pat into a 9x13 inch baking dish- Bake at 350 degrees for 15 minutes; pour off any accumulated fat. Spread spinach over meat. Layer zucchini over spinach and onion and green pepper over zucchini. Mix together tomato paste tomato sauce water basil oregano and pepper. Pour over layered casserole. Cover with foil and return to oven. Bake until vegetables are tender about 30 minutes. During last 10 minutes of baking time remove foil and top with shredded cheeses.

lean ground beef garlic powder skim milk frozen spinach zucchini onion green pepper no-added-salt tomato paste no-salt-added tomato sauce water dried basil dried oregano fresh ground pepper part-skim mozzarella cheese part-skim farmer cheese

Tuna-Egg Salad Sandwiches

In a bowl mix together the first 7 ingredients. Spread mixture evenly over 5 bread slices. Top each tuna mixture with one lettuce leaf one tomato slice and 1/4 cup alfalfa sprouts. Top sandwiches with remaining bread slices; slice diagonally and serve.

eggs tuna in water red onions mayonnaise Miracle Whip salt pepper lettuce tomatoes alfalfa sprouts

Super Easy Curry Spread

Combine all of the ingredients and mix well. Let the spread sit in the refridgerator for two hours before serving to let the flavors develop.

mayonnaise curry powder Worcestershire sauce salt

No Nonsense Creamed Mushrooms

Quarter the mushrooms and set aside. In a pan heat the cream until warm but do not boil. heat the oil and butter in a frying pan (the oil stops the butter burning) and fry the mushrooms and garlic to your preferred brownness. Add the cream and nutmeg and cook for 5 minutes. At this stage extra herbs can be added is desired. e.g. 1/2 cup cilantro tarragon. some red chilli flakes etc. Serve how desired.

mushroom butter olive oil garlic cloves nutmeg

Best Ever MEXICAN RICE

In a large pan low-med heat sauté onions and garlic for 5 mins until softened. Lid on speeds up process. Turn up heat to med add capsicum cook for another minute. Add beef and cook until browned about 2-3 minutes breaking up the meat as it cooks. Add taco seasoning mix stir into meat mixture. Add rice stir for about 1 minute. Add black beans corn peas tomatoes stir inches. Cover on low-med heat cook for 10-15 mins and lower heat until ready to serve. Occasionally stir. To serve: If you like melted cheese add in approximately 2 minute and cover with lid on low heat. And allow cheese to melt. Serve with desired toppings. Optional Toppings: Grated cheese avocado spring onions coriander parsley sour cream Greek yogurt cottage cheese etc. Notes: Homemade Taco Seasoning Recipe: 6g (2 tsp) Cumin ground; 3g (1 tsp) Paprika ground; 1/8 tsp Chili flakes (or to taste); 1/8 tsp Cayenne pepper (or to taste) - Mixed together and add in recipe when required.

onions garlic red capsicums beef mince rice canned black beans corn peas tomatoes

North Carolina Applesauce Muffins

Cream butter and sugar together. Beat in egg. Stir in applesauce and spices. Combine salt baking soda and flour in separate bowl; add to wet ingredients and beat well. Stir in nuts. Divide batter between 12 sprayed muffin tins and bake for 15-18 minutes or until test done. Cool slightly on rack before serving.

butter brown sugar egg unsweetened applesauce cinnamon clove allspice salt baking soda unbleached flour whole wheat flour

Tea Cakes

Sift flour baking powder and salt together. In another bowl cream shortening and sugar until fluffy then add eggs. Add flour mixture to creamed mixture alternately with milk in small amounts. Add vanilla. Fill greased cupcake pans 2/3 full. Bake in hot oven (400F) for 15-18 minutes.

cake flour baking powder salt shortening sugar eggs milk vanilla

Potatoes Con Queso

elt butter over low heat. Add flour whisking until smooth. Cook for 1 minute. Gradually add milk and cook until thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until the cheese is melted. Add pimento green chilies jalapeno and salt stirring well. Place half of the potatoes in a greased 2 quart baking dish. Top with half of the cheese mixture. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Remove cover and continue baking for 40 minutes. Top with remaining cheese and bake 5 minutes more. Serve as a side dish to Mexican-inspired meat entrees.

butter flour milk diced pimentos green chilies salt potatoes

Better Burgers

Combine ground beef onion seasoned salt garlic pepper and worcestershire sauce. Mix gently. Shape into four patties. Broil or grill until burgers are well done turning once.

lean ground beef onion seasoning salt garlic powder ground black pepper Worcestershire sauce

Lighter Chicken Pot Pie

Preheat the oven to 400°F. Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes or until chicken has an internal temperature of 165°F. When the chicken is done pull it out and set aside. Heat 2 Tbsp of oil in a large saucepan and saute onions carrots and thyme sage and savory until the carrots are crisp-tender about 8 minutes. Add the flour to the onions and carrots and cook stirring constantly for 1 minute. Gradually add the milk and stir heating it until it is simmering and slightly thick. Shred the chicken. Add lemon juice frozen vegetables and chicken to the carrot mixture. Add salt and pepper to taste. Pour into a 1.5-quart casserole. Lay out two sheets of phyllo dough on a dry surface and brush with olive oil. Lay two more sheets on top of these brush with olive oil and repeat. Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil. Cook in the 400°F oven for 20 minutes or until browned and bubbly. Cool 15 minutes before serving.

boneless chicken breast coarse salt fresh ground pepper olive oil carrots onion dried thyme dried sage dried savory all-purpose flour low-fat milk fresh lemon juice phyllo pastry sheets

Adam's Ribs

Place ribs in large stock pot and pour Dr. Pepper over ribs to cover. Add garlic liquid smoke and onion. Bring to a boil lower to simmer and cook until ribs are tender. Place ribs in baking pan and pour BBQ sauce over ribs. Bake at 350 degrees for about 30 to 45 minutes. Or they can be put on BBQ grill.

country-style pork ribs garlic cloves liquid smoke onion barbecue sauce

Chocolate Peanut Chewy Bars

Set oven to 350°F. Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also). In a large bowl combine the oats graham cracker crumbs brown sugar baking soda and peanuts; mix well until combined. In another bowl combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine. Press into prepared baking sheet/pan. Bake for 15 minutes (don't over bake!). Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth. Spread on warm bars. Refrigerate to slightly set the chocolate (this makes for easier and more even slicing). Remove from fridge and slice into small bars.

rolled oats graham cracker crumbs brown sugar baking soda salted peanuts corn syrup butter vanilla peanut butter

Zone-style flourless pancakes

Combine all ingredients in a blender and blend well. Pour into a hot no-stick pan and cook like a regular pancake. Turn pancakes when bubbles form on uncooked top.

oatmeal 1% fat cottage cheese egg sugar vanilla baking powder cinnamon

Egg Whites W/ Turkey & Tomato

While pan is heating separate egg whites add pepper and mix. tear into tiny pieces the slice of turkey and cut 1/4 cup of tomato into small cubes. Pour olive oil and spread on heated pan in medium heat. add eggs to pan once done to taste add turkey and tomato. fold egg over turkey and tomato.

olive oil turkey tomatoes pepper

Crock Pot Curry Chicken With Onion and Tomato

Dice chicken onion and tomato. Mix all ingredients in crock pot. Cook on low for 3-5 hours. Serve with jasmine rice.

boneless skinless chicken breasts onion tomatoes olive oil gingerroot rosemary curry turmeric lime juice water salt paprika

Low-Fat Holiday Sugar Cookies With Icing That Hardens

Preheat oven to 350°F. Beat margarine and sugar until well mixed adding egg white and vanilla as you go. Whisk baking powder flour tartar and salt in another bowl. Mix bit-by-bit into egg mixture not adding any more if the dough is too thick. Knead dough 3-5 times on heavily floured surface until smooth and at your desired consistency. Roll dough out on the heavily floured surface with a floured rolling pin and cut shapes out. Place them on a cookie sheet covered in parchment paper. (Don't sub the parchment paper for oil butter or cooking spray. Bottoms will crisp). Bake in oven for 7-10 minutes until tops of cookies have firmed checking every few minutes to make sure they don’t brown (these are best light and soft). Take out of oven and place on cooling rack. While cooling mix powdered sugar and milk until smooth. Beat in corn syrup and vanilla until shiny. Add food colouring to icing if you wish and ice the cookies once they have cooled. ENJOY!

sugar margarine vanilla flour baking powder salt cream of tartar powdered sugar skim milk vanilla light corn syrup

Calypso Rice

In a medium saucepan bring broth and pineapple juice to a boil over high heat. Stir in remaining ingredients except parsley. Reduce heat to low and cook covered for 20 minutes. Remove from heat and let stand covered for five minutes or until all liquid is absorbed. Fluff rice with a fork and serve with fresh parsley sprinkled on top.

low sodium chicken broth rice onion red bell pepper green bell pepper turmeric salt black pepper fresh parsley

Grilled Five-Spice Chicken

Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.Lightly toast the star anise and pound or grind into a fine powder. In a bowl combine the oil soy sauce ginger garlic sugar turmeric five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking add the freshly toasted star anise powder to the marinated chicken turning so the meat is coated evenly. Place the chicken skin side up on the grill. Cook 10 minutes then turn over and grill until the chicken is cooked and the juices run clear another 10 minutes depending on the thickness. While grilling move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the soy lime dipping sauce.

whole chickens soy sauce minced garlic cloves sugar ground turmeric Chinese five spice powder sea salt

Sesame Tofu

Cut tofu into 3/4-inch cubes or 1/4-inch thick slices and marinate 2 hours in Marinade mixture. Roll tofu in a mixture of sesame seed and flour. Brown in oil and serve hot with rice. ****Optional: I like to add steamed broccoli when I brown the tofu.

firm tofu sesame seeds all-purpose flour soy sauce garlic powder ginger granulated sugar

Oatmeal Waffles

Mix flour baking powder sugar salt cinnamon. Mix egg yolks milk and oil together. Mix wet and dry ingredients together. Stir in oats. Beat egg whites until stiff. Fold into batter. Bake in preheated waffle iron.

flour baking powder sugar salt cinnamon eggs milk

Delightful Sugar Cookies

Add sifted flour mixture a little at a time to wet ingredients; mix until well blended. Roll out dough on a floured surface to 1/4 inch thickness. Cut out cookie with cookie cutter. Bake at 350° for 8-10 minutes. Don't over bake. Decorate with frosting and sprinkles.

flour baking soda salt shortening vanilla sugar egg sour cream

Greatest Cheesy Potato Soup

Boil peeled cubed potatoes in water until soft. Add salt and pepper. Turn heat down to medium. Cut up cream cheese into small pieces and add to potatoes. Add half and half. Continue cooking on med.-lo to medium heat until cream cheese is melted and blended. Before serving add shredded cheese and bacon crumbles.

yukon gold potatoes water salt pepper half-and-half cream cheese bacon