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Healthy Oatmeal Cookies

lend 2 c oatmeal in blender to make into powder. Mix all other ingredients in bowl. spoon out individual cookie dough onto greased or non stick cookie sheet. dough will be sticky. bake in oven at 375 degrees for aprox 8 minute enjoy.

oatmeal white flour eggs vanilla butter brown sugar salt baking powder baking soda

Rhubarb Gingerbread Sponge Pudding

Preheat oven to 180°C. Cut the rhubarb into 3cm pieces and put in the bottom of a well-buttered 1-litre ovenproof dish with the caster sugar. Measure the golden syrup or treacle and stand measuring cup in hot water so that the syrup will run freely. Sift the flour spices and salt together. Cream the butter and brown sugar until pale and fluffy then beat in the syrup. Beat in the egg. Fold in the spiced flour. Heat the milk stirring with the bicarbonate of soda until completely dissolved then add to the batter. Mix well and spoon the batter over the rhubarb and bake for about 35 minutes until pudding is well-browned and tests cooked with a fine skewer. Serve with thick cream.

rhubarb caster sugar golden syrup plain flour ground ginger cinnamon fresh nutmeg salt butter brown sugar egg milk bicarbonate of soda

Lemon Pudding Cake

preheat oven to 350. Lightly butter a 1 1/2 qrt casserole. In a med. size bowl beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form. In a large bowl beat egg yolks. Shake together skim milk and flour in a jar with a tight fitting lid. Beat into egg yolks. Add remaining ingredients and. blend well. Stir a small amount of the yolk mix into whites to lighten then fold whites into yolk mix. Turn into prepared casserole and set in a pan of hot water on bottom shelf of oven. Bake for 55 to 60 minutes.

eggs cream of tartar skim milk whole wheat pastry flour fresh lemon juice baking soda honey butter lemon peel

All in One Double Chocolate Chip Cake

Preheat oven to 350°F Grease 9-inch cake pan. Place all ingredients except chocolate chips in food processor. Process until batter is smooth Stir in chocolate chips. Spoon batter in prepared pan. Bake in preheated oven 35-40 minutes or until a toothpick inserted in center comes out clean. Cool. Sprinkle with icing sugar before serving.

granulated sugar Crisco shortening egg vanilla extract plain yogurt buttermilk all-purpose flour baking powder baking soda chocolate chips icing sugar

Corn Chowder (Vegetarian)

Chop the onion garlic and leeks. Saute in the olive oil for about 5 minutes.If you want you can use butter instead of olive oil and make it dairy. Add the sweet potato and cook for 2 minutes. Add the water and cook for 10 minutes or until potatoes are softened. Add the corn and the cream style corn. Add all the seasonings and the beer. When the beer stops foaming add the soy milk. If you want to make it dairy use regular milk instead. Simmer for about 20 minutes. Season to taste as it cooks. You can add cheddar cheese at the end too for a richer taste.

onion garlic cloves leek olive oil sweet potato corn water beer soymilk kosher salt ground black pepper garlic powder onion powder dried basil

My Personal Chicken Tortilla Soup (Sopa De Tortilla)

In a large heavy pot heat oil over moderate high heat. Add half the tortilla strips and cook stirring until pale golden about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips. Set cooked strips aside in warm oven. Reduce heat to moderate low. Add onion garlic and spices; cook stirring for 5 minutes. Add broth tomatoes corn bay leaves salt ¼ cup cilantro and one third of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes; remove bay leaves. Add chicken and bring soup back to simmer; cook until just done about 5 to 10 minutes. To serve put the remaining tortilla strips in bowls top with avocado and cheese and pour in soup. Sprinkle with chopped cilantro. Serve with lime wedges.

olive oil corn tortillas onion garlic cloves paprika ground cumin ground coriander chili powder cayenne pepper homemade chicken broth crushed tomatoes bay leaves salt fresh cilantro fresh cilantro boneless skinless chicken breasts avocado cheddar cheese lime wedge

Chocolate Banana Pudding Pops

combine all ingredients in a blender. Puree until smooth. Pour into ice pop molds and freeze 12 hours.

nonfat milk bananas sugar-free instant chocolate fudge pudding mix

Slow Roasted Pork Loin Filled With Roasted Garlic

Preheat oven to 475 degrees. Foil line the roasting pan. Place rack in a pan. Trim fat from pork loin keeping a thin layer. Cut the loin in half so it would be 1/2 the length. Rinse and dry with paper towels. Mix all the oil rub ingredients together. Lay fat side down and rub some oil rub on the inside then arrange the roasted garlic on one half. Top with the other half of loin keeping fat side out. Secure with string or silicone bands in 4 spots to hold together. Rub remaining seasoned oil over all the roast. Place roast on rack fat side up. Roast uncovered for 10 minute then lower temperature to 250 degrees and roast till internal temperature is 150 to 155. About 3-4 hours. Remove tent with foil and let rest 20 minutes. It will continue to cook. Slice thin.

boneless pork loin roasted garlic olive oil garlic powder black pepper salt brown sugar fresh thyme fresh rosemary

Hot Penny Rum

Add the rum bourbon and creme de cacao to a warmed 6-8 oz Irish coffee glass. Fill almost to the top with coffee. Top with whipped cream and serve immediately.

rum Bourbon Creme de Cacao brewed coffee

Sweet & Sour Stir-Fry Sauce

ombine all in a 1-cup measuring cup.

chicken broth soy sauce brown sugar hot red pepper flakes

Roasted Pumpkin and Sweet Potato

Preheat oven to 200 degrees celcius. Cut vegetables into bite size pieces. Place in baking dish and toss through remaining ingredients. Roast in oven approximately 40 minutes.

sweet potatoes pumpkin soy sauce honey

Glazed Mochachino Ice Cream Cake

1. Line the bottom and sides of a 9-in. (23 cm) springform pan with parchment paper. Allow ice cream to soften at room temperature for 8 to 10 min. until malleable. 2. Meanwhile combine cookie crumbs melted butter and ¼ Celsius fudge sauce in a bowl. Mix well and press into the bottom of the pan. To make this crumb base pulse whole cookies in a food processor for 1 minute before adding butter and fudge sauce. 3. Working quickly spread vanilla ice cream in an even layer over the cookie base. 4. Drizzle with 2 T. of fudge sauce and add raspberries if desired. 5. Add an even layer of mochachino ice cream overtop. (If ice cream is melting too quickly cover with plastic wrap and refreeze before adding the second layer). Cover with plastic wrap and freeze for at least 4 hours. 6. Spread remaining fudge sauce on top of the cake covering completely. 7. Sprinkle with almonds cover with plastic wrap and store in the freezer. 8. To serve release the side of springform pan and remove parchment paper. Heat a knife in hot water and dry with a kitchen towel before slicing (you may need to reheat between slices). Garnish each plate with a few raspberries.

vanilla ice cream ice cream butter fresh raspberry

Avocado Dressing or Marinade

Peel and stone the avocado. Blend all the ingredients together in a food processor until smooth.

avocado curry powder fresh herb garlic clove

Egg Salad With Caviar

Stir together vinegar mustard pepper salt and mayonnaise. Fold in celery onion and eggs. Cover and chill. Mound on platter lined with greens. Garnish with caviar and green onion. Makes 4 servings. Note: If desired omit caviar. Garnish with pimiento. Note: Time does not include cooking the eggs or chilling.

cider vinegar dry mustard pepper salt mayonnaise celery onion hard-boiled eggs greens red caviar green onion

Savory Rice Pudding

FOR TOMATO SAUCE. Heat oil in a medium saucepan. Saute the onion and garlic until softened and slightly browned. Add tomatoes and chile strips and cook for another 5 minute. Season with oregano bay leaves sugar salt and pepper to taste. Simmer for 20 min. until slightly thickened. FOR THE CREAM SAUCE. Stir creme fraiche and yogurt together. Season with salt and pepper. TO ASSEMBLE. Preheat oven to 350. Butter a large(3 qt.) baking dish. Toss the monterey jack and mozzarella cheeses in a bowl. Spoon half the rice into a dish and smooth evenly. Cover with half the tomato sauce and then half the cream sauce. Spread half thecheese over the cream sauce. Repeat with the remaining rice sauce and cream. Reserve the remainig cheese. Lightly cover the casserole with foil and bake 30 minutes until heated through. Uncover and sprinkle with reserved cheese. Return the UNCOVERED casserole to the oven and bake 10-15 minutes more or until cheese melts.

extra virgin olive oil garlic cloves tomatoes with juice diced tomatoes with juice poblano chiles dried Mexican oregano bay leaves sugar creme fraiche plain yogurt mozzarella cheese monterey jack cheese cooked long-grain rice

Gluten, Dairy & Cane Sugar Free Blueberry Muffins

In a measuring cup measure out the rice milk and add the vinegar. Stir and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free \"buttermilk\" alternative.). Preheat your oven to 400 degrees. In a large mixing bowl combine your dry ingredients. In a separate bowl mix all of the wet ingredients together including the \"buttermilk\" solution. Add your wet ingredients to the dry and mix well until the batter is smooth. Fold in the frozen blueberries. Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.

apple cider vinegar tapioca flour guar gum baking soda baking powder sea salt raw honey vanilla eggs olive oil frozen blueberries

Orange Mandarin Chicken

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. While chicken cooks drain oranges in a colander over a bowl reserving 2 tablespoons liquid. Add oranges 2 tablespoons liquid onions jalapeno and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth soy sauce and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

boneless skinless chicken breast halves salt black pepper mandarin oranges in light syrup green onion garlic chicken broth soy sauce cornstarch

Prawns & Snow Peas by Ted

Have the Prawns shelled and deveined tails removed. Combine marinade ingredient in a zip-lock bag& add prawns. Marinade 30 minutes. Combine the ingredients for the seasoning sauce- set aside. Remove prawns from marinade and pat dry. Pour 1/4 cup oil in a wok or fry pan& heat. Stirfry garlic for 30 seconds. Add Prawns stir fry 30-45 seconds-until pink. Remove prawns from the wok. Add snowpeas& salt to taste to the wok stir fry over high heat for 30 seconds. Add Seasoning sauce stir fry until the sauce thickens. Return prawns to the wok flip to coat with the sauce just a minute. Serve hot.

raw shrimp rice wine sherry wine salt fresh ginger cornstarch chicken broth water cornstarch oyster sauce garlic cloves salt snow peas

Strawberries Jubilee - Fat Free!

In large skillet over medium heat stir together orange rind strips orange juice sugar and vanilla until sugar is dissolved about 4 minutes. Bring to boil over medium-high heat. Whisk cornstarch with 3 tbsp water; whisk into pan and boil whisking constantly until slightly thickened and glossy about 1 minute. Discard orange rind strips. Add strawberries; cook just until softened about 2 minutes. In small saucepan heat brandy over medium heat; remove from heat. With long match ignite brandy and pour still flaming over warm berries. When flame dies serve immediately.*** If you are serving berries over ice cream or cake do that first and then add the sauce.

granulated sugar real vanilla cornstarch fresh strawberries brandy kirsch

Broccoli and Ham Risotto

Heat the oil in a large shallow saucepan on a gentle heat and fry the onion for 3-4 minutes. Stir frequently until the onion is soft. Meanwhile make up the stock in a jug using boiling water. Add the leek garlic and ham to onions and stir until the ham starts to brown. Add the rice and stir for 1-2 minutes. Ladle a little of the stock in the pan and stir thoroughly. When most of the liquid has been absorbed add more and stir. Repeat until all the stock has been used up (this should take about 20 minutes). Cut the broccoli into small florets and stir into the risotto. Cook for another 5 minutes until the rice is tender but still has some bite. Pick off the leaves from the thyme sprigs and add them to the dish. Serve immediately with a little grated Parmesan cheese and black pepper.

onion leek garlic cloves smoked ham risotto rice brown rice broccoli florets fresh thyme sprigs parmesan cheese ground black pepper

Banana Pound Cake

Beat shortening at medium speed with an electric mixer 2 minutes until creamy. Gradually add sugar beating 5 to 7 minutes. Add eggs one at a time beating until yellow disappears. Combine banana buttermilk and vanilla. Combine flour soda and salt; add to shortening mixture alternately with banana mixture beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in pecans. Spoon batter into a greased and floured 10 inch tube or bundt pan. Bake at 325 for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.

unsalted butter shortening sugar eggs buttermilk buttermilk vanilla all-purpose flour baking soda salt pecans

Lemon Meringue Pie

Combine first 4 ingredients; Blend in water. Bring to boiling over high heat;stirring constantly. Reduce heat to medium;cook and stir 8 minutes more. Remove from heat. Stir small amount hot mixture into egg yolks;Return to hot mixture. Bring to a boil over high heat stirring constantly. Reduce heat to low;cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap;cool 10 minutes. Pour into cooled pastry. COOL. Beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 Tablespoons sugar beating till stiff peaks form and sugar is dissolved. Spread over filling sealing to edges of pastry. Bake at 350 12 to 15 minutes. Cool.

sugar cornstarch all-purpose flour salt hot water lemon rind of butter margarine lemon juice lemon juice sugar

Chocolate Fudge Slice

Preheat oven to 180degrees Celsius. Cream butter and sugar. Add egg and beat well. Add sifted dry ingredients nuts and coconut. Stir till combined. Press into 20cm x 30cm sponge roll tin. Bake 180 degress C for 25 - 30 minutes. Cool then ice with chocolate icing.

butter sugar egg flour baking powder skim milk powder coconut

Turkey Meatloaf With Cranberry Glaze (Sara Moulton)

Preheat oven to 350 degrees. For the glaze spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour.

brown sugar jellied cranberry sauce ground turkey milk eggs salt pepper red onion chicken broth

Ice Cream Desert

n a gallon size bag put oreos in and crush. Put in 13×9 inch pan and add MELTED butter. Mix and press in bottom of pan. Cut ice cream into 1/2 inch slices and press onto oreo mixture. Melt hot fudge and pour onto ice cream. Speed. Put in freezers until ready to serve. Add cool whip on top and serve.

vanilla ice cream Cool Whip salted butter

Mrs. Doty's Cookies

Mix together all of the ingredients. Roll into 1\" balls- will flatten naturally. Lay parchment paper down on cookie sheet(s). Bake @ 350' for 10-12 minutes. Recipe duplicates easliy. You can use lemon orange spice strawberry or chocolate cake mix.

butter egg water

Pear & Walnut Salad W/Creamy Bleu (Blue) Cheese Dressing

In a medium bowl whisk together the mayo sour cream and lemon juice until smooth. Fold in the bleu cheese crumbles and add salt and pepper. Refrigerate until ready to use. Tear a combination of the romaine and red leaf lettuce into individual serving bowls or onto plates and top with the bleu cheese dressing. Place the pear slices on top of the dressing and finish each salad with the glazed walnuts and a sprinkling of cranberries.

mayonnaise sour cream lemon juice blue cheese kosher salt ground black pepper romaine lettuce red leaf lettuce pears walnuts dried cranberries

Little Reubens

Unroll dough into 16 triangles; cut each triangle lengthwise into thirds and place one Little Smokey on each piece; If using hot dogs leave dough in original size and place one hot dogs on each crescent roll. Place 1 tbsp.(for hot dogs) or 1/2 tablespoons (for Smokies) sauerkraut around meat and roll up --ending with point of triangle. Place on ungreased cookie sheet; Bake at 375° for 12 minutes or until golden brown. Mix dressing and horseradish; Serve as dipping sauce.

auerkraut

Spinach Salad Dressing

Put all ingredients but vinegar in blender and blend until smooth. Ad vinegar and blend again. Serve over spinach salad.

cider vinegar dry mustard onion powder salt

Gooseberry Patch Rosemary Roasted Pork Loin

lace tenderloin in an ungreased shallow roasting pan; set aside. Crush together seasonings in a mortar and pestle (or a mini-food processor a few quick pulses). Add oil and garlic to make a paste. Spread mixture over meat; let stand at room temperature for 30-45 minutes. (I sometimes make this in the morning and put it in the fridge to marinate then take it out and let it warm up). Bake at 350 degrees for 1--1 1/2 hours. Let stand 15 to 20 minutes before slicing.

dried rosemary dry mustard ground ginger salt pepper olive oil garlic cloves

Baby Becher

Pour Becherovka vodka and tonic water or Sprite into an old-fashioned glass filled with ice cubes. Garnish with mint leaves. Enjoy! ;).

tonic water mint leaf

Steve's Wonderful and Relatively Uncomplicated Pico De Gallo

Skin tomatoes by blanching quickly in boiling water for a few seconds until skin begins to wrinkle at the top then quickly plunging into ice water to stop the cooking. This loosens the skins for easy removal. Cut skinned tomatoes into quarters and scoop out seeds and any loose pulp. Dice into roughly small cutes. Toss into final serving bowl. Peel and dice the white onion. Toss into serving bowl. Wash and separate about 14 stalks or simply half a small bunch of fresh cilantro. Remove tough center stems from leaves with their tiny stems. (Leave attached the tiny stems on leaves) . Finely mince the plucked cilantro leaves and toss into serving bowl. Cut the top and stem off one fresh jalapeño and cut in half vertically. If you want to reduce the spiciness scoop out all seeds and pale flesh until only dark green flesh remains. Toss into serving bowl after dicing fine.Be careful to wash hands after handling. Very painful if rub eyes with jalapeño on your fingers. Squeeze half orange strain to remove seeds and toss orange juice into serving bowl.Also add fresh squeezed(better) or reconstituted lime juice. \"\"Note: If the orange is a really sweet orange that you use for juice omit the sugar listed in the ingredients as the pico de gallo will become too sweet if you use a sweet orange AND sugar -- only use sugar to balance the dish if it is too sour. Add pickled jalapeño juice from can or if low sodium omit this step). After dicing and combining all ingredients gently toss to mix and put in refrigerator to chill before serving. Note: Before adjusting 'heat' (spiciness) be careful to let the pico de gallo rest in the refrigerator a while before adding more hot pepper. As pico de gallo sits the 'heat' diffuses so don’t be fooled when you first taste it. Otherwise if it sneaks up on you it can become over-hot and you have to add more tomato and other ingredients to balance it again. Make any final adjustments to balance the flavors. Also adding too much salt draws water out of the vegetables and makes the pico de gallo watery That won't hurt anything but it is not as aesthetically pleasing if too much liquid. **Note: Low salt diet users omit salt and canned jalapeño juice and use fresh not canned jalapeño. Makes at least 4 cups.

fresh tomatoes fresh cilantro green bell pepper lime juice sugar kosher salt

Greek Style Shrimp Scampi- from Cooking Light

Cook pasta according to package directions omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper to pan; sauté 1 minute. Add garlic and tomatoes; cook 1 minute. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done. Stir in red pepper; remove from heat. Place 1 cup pasta on each of 4 plates. Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.

angel hair pasta olive oil green bell pepper garlic diced tomatoes with basil oregano and garlic black pepper medium shrimp feta cheese

Joy of Baking Pumpkin Cheesecake

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch spring form pan. For Crust: In a medium sized bowl combine the graham cracker crumbs finely ground ginger snap cookies sugar and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling. For Cheesecake: In a separate bowl stir to combine the sugar cinnamon ginger cloves nutmeg and salt. In the bowl of your electric mixer (or with a hand mixer) on low speed beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs one at a time beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan filled halfway with hot water on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan. Meanwhile whisk together the sour cream vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled cover and refrigerate at least eight hours preferably overnight before serving.

graham cracker crumbs sugar butter light brown sugar ground cinnamon ground ginger ground cloves ground nutmeg salt cream cheese eggs pure vanilla extract pumpkin puree sour cream pure vanilla extract

Balsamic Honey Glazed Lamb Chops

Brush lamb chops with oil. Sprinkle with thyme. Pepper & salt Cook in large skillet over medium-high heat for 10 mins.(turning once). Heat vinegar & honey in another large skillet. Stir and bring to boil. Core & cut apples or pears into 10 slices (if figs are used cut them in half). Add fruit to bubbling mixture (turning to coat). Cook until the fruit is glazed and just tender. Place browned lamb chops into the bubbling mixture. Turn the chops every minute to glaze with sauce. Cook to desired degree of doneness. Serve glazed fruit and a drizzle of sauce.

lamb chops olive oil dried thyme leaves fresh coarse ground black pepper salt honey figs pears

Ocean Surprise Smoothie

ix all together in blender.

strawberry banana

Lighter Cucumber Salad

Slice cucumbers and onion. Mix last 5 ingredients together and pour over first 2 ingredients. Mix and refrigerate for a few hours before serving.

cucumbers onion light mayonnaise Splenda granular vinegar black pepper salt

Vegetable Dip W/Curry

Mix together and let sit in fridge for a bit. serve.

low-fat yogurt red onion lemon juice curry powder granulated sugar

Shrimp and Egg Fried Rice

If using frozen shrimp defrost under cold running water then clean de-vein and remove tails of shrimp. If using cooked shrimp or crab add it when the veggies are almost done. Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot add shrimp and stir-fry until pink. Then remove them from wok. Add garlic and white onion to wok and after they are soft add the other veggies. You can really use just about any veggie with this. When veggies are mostly done move them to the sides of the wok creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces. Add rice to the wok and return shrimp to the wok. Add the green onions and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

green onions Chinese five spice powder medium shrimp garlic clove mushrooms egg low sodium soy sauce cooked brown rice cooked white rice bean sprouts carrot

Beef Burgundy Casserole

In a large (5-quart) casserole dish add the water Burgundy soup steak and the seasoning packet for the rice mix; stir to combine. Cover and cook at 375 degrees for 30 minutes. Take out of the oven and add the rice mix; stir to combine. Cover and cook for 60-70 minutes or until the rice is tender.

water Burgundy wine boneless beef top sirloin steaks

Apple-Raisin Bread Pudding

Preheat oven to 350°F Mix eggs milk sugar butter allspice vanilla and cinnamon in large bowl until well blended. Stir in bread cubes apple raisins ansd walnuts. Spread evenly in greased 11x7 bakng dish. Bake 40-45 minutes or until a knife inserted in center comes out clean. Serve warm.

eggs sugar butter ground allspice pure vanilla extract ground cinnamon apple raisins walnuts

INDIAN BUTTER CHICKEN

In a large bowl combine yogurt lemon juice garam masala curry powder ginger garlic and cayenne pepper; whisk until well blended. Add chicken and stir until well coated. Cover and refrigerate overnight or up to 24 hours. In a large deep skillet over medium-high heat add ghee. When hot add onion and sauté until translucent. Add garlic and sauté for 1 minute. Add coated chicken and the marinade; stir quickly to prevent from sticking. Add garam masala curry powder and mild paprika. Stir until chicken pieces turn white about 3 minutes. Add tomato soup brown sugar salt and cayenne pepper. Decrease heat to low and simmer for 20 minutes. Taste and adjust seasoning if needed. Couple minutes before cooking time is up stir in butter until melted. Add cream stir and bring heat to medium. Cook for another 5 minutes for a thicker sauce. Remove from heat and spoon butter chicken beside rice. Sprinkle cilantro over and serve along with naan bread. Makes 4 servings.

lemon juice ginger garlic cloves garam masala curry powder cayenne pepper chicken breasts ghee red onion garlic cloves garam masala curry powder mild paprika brown sugar sea salt butter heavy cream

Honey Peanut Butter Bread

Preheat oven to 350. Butter and flour 9\" x 5\" loaf pan. Sift together flour baking soda baking powder and salt. Beat peanut butter and honey together then beat in egg and buttermilk. Gradually stir in dry ingredients and mix well. Pour into loaf pan and bake for approximately 45 minutes.

flour baking soda baking powder salt peanut butter honey egg buttermilk

Lemon Rice Soup

ombine all ingredients. Heat until hot.

emon juice

Fresh & Fruity Spinach Salad

In a large bowl combine the spinach nectarine strawberries kiwi and walnuts. Place the first six vinaigrette ingredients in a blender; cover and process for 15 seconds. While processing gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately.

nectarine fresh strawberries kiwi fruits walnuts fresh strawberries sugar salt dried tarragon pepper olive oil

Grab-And-Go Breakfast Cookies

Preheat the oven to 350°F Line cookie sheets with parchment paper. Set aside. With an electric mixer beat margarine together with sugars until light and fluffy. Add eggs and vanilla and beat to combine. Add pineapple to egg mixture and beat just to combine. In a large bowl whisk together oats flour soda and cinnamon. Add flour mixture to egg mixture and blend well. Mix in fruit and nuts by hand. Drop 1/3 cup measures of the batter onto the prepared sheets leaving 2 inches in between each cookie. Flatten with damp hands to 1/2 inch thickness. Bake until golder brown approx 15 minutes. Do not overbake. Let stand 5 minutes then place on a rack to cool. ** I didn't use pineapple and found the mix a little dry so added 1/2 apple sauce. Forgot the vanilla and it tasted just fine. For the dried fruit I added a mixture of raisins currants dried cranberries and choc chips. Have a few here that don't like nuts so I just tossed in a small handful of pecans walnuts and almonds. I also made mine much smaller than called for. Next time I'll try adding some ground flax. Or maybe some wheat germ -- bran -- lots of healthy add ins could be used.

margarine brown sugar granulated sugar eggs vanilla extract crushed pineapple whole wheat flour baking soda ground cinnamon dried currant pecans

Methi Mutton

Heat oil. Add ginger and garlic paste. Fry till it becomes brown. Now add the onion and tomato paste and saute. Add all the masalas and mutton pieces and cook for 10 minutes. Add the chopped methi and salt. Cook for 15-20 minutes till the mutton is cooked. Serve with rice or rotis.

green methi leaves onions garlic ginger tomatoes coriander powder turmeric powder red chili powder garam masala powder salt

Straccetti Di Manzo - Sliced Steak and Arugula

Mound arugula on a large platter. Over high heat heat oil with garlic and rosemary in a 12\" heavy skillet turning garlic and rosemary once or twice until garlic is golden abut 4 minutes. Discard garlic and rosemary. Meanwhile pat steaks dry and sprinkle steak with salt and pepper. Slice steaks lengthwise against the grain into 1/2\" slices. Add meat to skillet tossing with tongs to color evenly about 1 minute for medium-rare. Arrange steak slices over the arugula. Add shallots rings to the oil along with the vinegars and 1/4 t salt. and pepper. Boil for 2 minutes. turn off heat. Using tongs remove the shallots and arrange over the beef slices. Pour the hot dressing over the beef and lettuce. Serve immediately.

baby arugula extra virgin olive oil garlic cloves rosemary salt pepper shallot red wine vinegar salt black pepper

Peach Pie Smoothie

Puree all ingredients except cookies in a blender until smooth. Pour into chilled glasses and top with cookie crumbles.

milk honey vanilla extract cinnamon

Asparagus With Orange Curry Sauce

Whisk mayo yogurt juice zest and curry powder together. Steam asparagus to your liking. Drizzle sauce over with extra on the side.

mayonnaise plain yogurt orange zest curry powder asparagus

Susie's No-Marshmallow! Berry Pretty Fruit Dip

Cream butter and softened cream cheese. Add 2 cups confectioners' sugar and blend thoroughly. Fold in Cool Whip and pureed strawberries. If using frozen strawberries (I never have) you may want to drain a bit of juice off and add it to the dip separately a bit at a time so the dip doesn't get too thin. Serve in a pretty bowl with a platter of your favorites: grapes strawberries kiwi Satsuma oranges Fuji apples (soaked in orange juice) fresh pineapple- you get the idea.

butter cream cheese confectioners' sugar Cool Whip strawberry

Homemade Crock Pot Stuffing

Melt butter. Add celery&onion saute till tender. Stir in sugar through thyme. (This can be set aside till you need it-refrigerate if overnight) In a large bowl combine your 'prepared ahead' bread cubes and vegetable mixture. Pour in the chicken stock and toss lightly. Spoon into 3-5 quart crock pot. Cook on low 5-6 hours. If it looks a little dry and hour before serving add more chicken broth or drippings if you have them. Our family likes to add sliced hazelnuts and halved brazil nuts-stir them in (to taste) an hour before serving.

butter celery onion sugar poultry seasoning salt dried basil ground pepper nutmeg dried thyme

Sour Cream Cake

Heat oven to 350. Sift flour baking soda and cardamom together. Cream butter and sugar. Add flour misture and sour cream alternately. Pour into well-greased and lightly floured bundt pan. Bake 1 hour. Cool 5 minutes and remove from pan. Cool on wire rack and then dust with confectioners sugar.

flour baking soda cardamom butter sugar eggs sour cream confectioners' sugar

Broccoli Quiche

Preheat oven to 400*F. Steam and chop broccoli. Add broccoli and mushrooms to cake pan sprayed with nonstick cooking spray. Mix egg substitute with half and half and skim milk. Pour egg mixture over broccoli. Sprinkle with cheese. Bake in 400*F oven approximately 40 minutes.

head broccoli mushroom egg substitute skim milk low-fat swiss cheese

Sweet-Hot Thai Burgers

Directions. Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. To make the mayonnaise whisk the mayonnaise lime juice and cilantro in a small bowl. Cover with plastic wwrap and set aside. To make the salad whisk the lime juice garlic olive oil salt sweet chili sauce ginger cilantro and basil in a small bowl. Combine the cucumber red pepper and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside. To make the patties combine the chuck salt sweet chili sauce green onions and chips in a large bowl handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside. When the grill is ready brush the grill rack with vegetable oil. Place the patties on the rack cover and cook turning one until done to preference. 5-7 minutes on each side for medium. Place the buns cut side down on the outer edge of the grill rack to toast lightly during the last 2 minutes of grilling. To assemble the burgers spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom place a grilled patty followed by equal portions of the Thai sallad add the top bun and serve. Makes 6 burgers.

mayonnaise lime juice fresh cilantro fresh lime juice garlic cloves extra virgin olive oil kosher salt fresh ginger fresh cilantro fresh basil English cucumber red bell pepper fresh bean sprouts kosher salt green onions

Spinach & Mixed Peppers

In a wok or large skillet heat the oil over medium heat. Add peppers onion chili flakes and garlic. Stir fry until they are heated through. Season with salt & pepper. Add spinach mix well. Cover and cook for 3 minutes or until spinach is wilted and heated through. Serve immediately.

spinach onion chili powder garlic olive oil

Cocoa Chili

Cook beef onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes stirring occasionally until beef is brown; drain. Stir in remaining ingredients except beans breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour stirring occasionally. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes stirring occasionally until desired thickness.

ground beef onion garlic cloves chili powder salt ground cumin dried oregano leaves whole tomatoes red kidney beans

Fresh Strawberry and Ricotta Tart

Preheat the oven to 350°. Using a handheld mixer with beaters or a stand mixer with the paddle attachment mix the ricotta cream cheese sugar vanilla bean seeds salt and nutmeg on medium speed. Add the eggs one at a time beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla. Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes or until the edges have puffed up but the middle is still quite wobbly (do not worry; as the tart cools the center will firm up). Cool to room temperature on a wire rack then chill in the refrigerator for 1 hour. Just before serving put the strawberries in a bowl. Warm the strawberry jam in a small saucepan over low heat then strain the jam over the strawberries and toss to coat. Arrange the berries on top of the tart and serve immediately. The tart can be made a day in advance but top with the strawberries just before serving. Covered with plastic wrap any leftovers will keep in the refrigerator for 2-3 days.

whole milk ricotta cheese cream cheese sugar vanilla bean fine sea salt nutmeg eggs pure vanilla extract strawberries

Grilled Hoisin Chicken with Mai Fun

The night before preparing food mix together marinade ingredients in a small bowl. Place chicken in a ziplock bag and add marinade and seal removing as much air as possible. Refrigerate overnight turning occasionally. The next day well before preparing food heat oil to a depth of 2-inches at 375-400F in a large skillet or use a deep fryer. Add small amounts of mai fun to hot oil and allow them to cook briefly (they will puff like rice cereal and float to the top almost instantly); remove them and drain as soon as they do this and set aside to use later. Whisk together ingredients for sauce in a small saucepan and bring to a boil; lower heat and simmer for 3-4 minutes then remove from heat and allow to cool. Bring chicken out of refrigeration and allow to warm to room temp- 30-45 min then drain from marinade reserving marinade. Bring marinade to a boil in a saucepan lower heat and simmer for 2-3 minutes then allow to cool (if it gets too thick add a little water); use for basting chicken as it cooks. Prepare grill allowing for cooking with indirect heat. Grill chicken using an indirect heat method preferably charcoal 45 min-75 min depending on grill temp or until chicken reaches an internal temp of at least 170F in the thickest part of the breast basting occasionally. As chicken nears doneness apply sauce mixture to chicken and allow to glaze and cook onto it then remove chicken from grill. Sprinkle chicken with toasted sesame seeds. Arrange a bed of puffed mai fun on a serving plate and arrange chicken on top of it; serve at once with other foods as desired.

chicken breasts rice vinegar low sodium soy sauce ginger hoisin sauce ketchup low sodium soy sauce honey ginger toasted sesame seeds

Dreamy Chocolate Mint Sauce

In saucepan combine sugar margerine water and syrop. Cook over medium heat stirring constantly until mixture comes to a full boil. Boil 3 minutes. Remove from heat. Immediately add chocolate chips. Beat with wire whisk or rotary beater until smooth. Stir in creme de menthe. Serve warm or cool over icecream cake or frozen fruit.

sugar margarine water light corn syrup creme de menthe

Stovies

Melt the drippings add the onion and sauté until onion is wilted. Add the potatoes and meat and just enough stock to cover. Cook covered for 30 minutes.

bacon drippings potatoes onion roast beef

Turkey Curry

Lightly coat a skillet with nonstick spray. Saute carrots and celery until tender. In a bowl mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk and mix until smooth. Pour over vegetables in skillet. Add onion garlic powder and curry powder. Cook and stir over medium heat for 4-5 minutes or until mixture thickens and bubbles. Add turkey and heat through.

celery carrot skim milk cornstarch low sodium chicken broth garlic powder curry powder

The Cake Mix Doctor - Peanut Butter Brownies

1) Place rack in the center of the oven and preheat to 350°F Set aside ungreased 13 by 9 inch metal baking pan. 2) Place the brownie mix peanut butter butter and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. The mixture will be thick. Set aside about 1 ½ cups for the topping. Place the remaining brownie mixture in the baking pan pressing it over the bottom of the pan with your fingertips so that it reaches all sides. Set pan aside. 3) Place the chocolate chips and condensed milk in a medium size microwave-safe glass bowl and microwave on high power for 1 minute. Stir in the vanilla and continue stirring until the chocolate has melted and the mixture is smooth and creamy. Pour the chocolate mixture into the baking pan spreading it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips crumble the reserved topping and scatter it over the chocolate mixture. Place the pan in the oven. 4) Bake the brownies until the edges have set and the top crust springs back when lightly pressed with a finger 28 to 32 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before cutting them into bars and serve.

crunchy peanut butter butter eggs sweetened condensed milk pure vanilla extract

Mutabbul

Grill the aubergines- under a medium heat first then a high heat after about 7 mins until well blackened and soft about 20-25 mins. Remove the skin while holding under a cold tap then gently squeeze to get rid of the juices. Blend the flesh in a processor. Add garlic and about 75mls tahina blend again. Add lemon juice paprika and salt to taste then whizz until very smooth. Now taste to see if you want to add any extra of the ingredients. Pour into a dish and drizzle the olive oil on the top and the chopped mint. Serve with pitta bread or sesame bread.

aubergines garlic paprika salt mint olive oil

TIBS STEAKHOUSE BAKED POTATOES

Preheat oven to 450 degrees. Wash potatoes thoroughly. With a fork poke each potato several times. Baste each potato with olive oil. Sprinkle each potato uniformly with kosher salt black pepper and Chef Paul Prudhomme's Vegetable Magic. Wrap each potato in tin foil (dull side out). Place potatoes on middle rack. Bake for 1 hour. Test readiness by gently squeezing the potato. Cook longer if necessary. Serve with favorite toppings.

russet potatoes kosher salt black pepper

Ground Vegetable Soup

1. Lightly brown stew meat in large soup pot. 2. Add soup bones and water & cook for 3 hours. 3. Grind all vegetables (very small) and add to soup. 4. Cook until veggies are done. 5. There are no spices listed but I am guessing salt and pepper were added.

water potatoes carrots onion parsnips turnips head of cabbage

Chicken Pot Pie

Preheat oven to 425 degrees F (220 degrees C.) In a saucepan combine chicken carrots peas and celery. Add water to cover and boil for 15 minutes. Remove from heat drain and set aside. In the saucepan over medium heat cook onions in butter until soft and translucent. Stir in flour salt pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

boneless skinless chicken breast half carrot frozen green pea celery butter onion all-purpose flour salt black pepper celery seed chicken broth milk

Super Nachos Delux

Crumble beef and sausage in a frying pan. Add onion and cook on high heat stirring until meats are browned. Discard any fat; season with salt and liquid hot pepper seasoning to taste. Spread beans in a shallow 10 x 15 dish/pan (or other similar oven proof dish with equivilalent area). Top evenly with meat. Sprinkle chilies over bean and meat mixture cover evenly with cheese and drizzle with taco sauce. Cover and chill if made ahead. Bake uncovered in a 400 degree oven for 20 to 25 minutes or until very hot throughout. Remove from oven and quickly garnish with some or all of the garnishes. Serve with your favorite taco type chips.

lean ground beef chorizo sausage onion salt green chilies monterey jack cheese green onion ripe olives avocado dip avocado sour cream cilantro

Sausage Breakfast Casserole

Combine 1 3/4 cups cheese and next 6 ingredients. Fold in potatoes. Spread half of the mixture into a baking dish (9x13 inches). Top with sausage. Top with remaining potato mixture. Top with remaining cheese. Cover. Bake at 350 degrees F for 45 to 50 minutes.

sausage mild cheddar cheese sour cream onion green bell pepper red bell pepper frozen shredded hash browns

Brian's "Mexican" Pasta

ver medium high heat in a large heavy bottomed pan saute onion in olive oil for 6-7 minutes or until softened. Add garlic beef spices and garlic salt. Saute until meat no longer pink then add beans. Cook together for 20 minutes stirring occaisionally to give flavors time to meld. Serve over pasta.

olive oil onion dried garlic lean ground beef ground cumin green chili powder black beans pasta

Noodles and Shredded Herbed Carrots

Cook noodles according to package directions; drain. Do not rinse. In the same pot melt butter over med-low heat. Add carrots; cover & cook stirring occasionally until softened about 6-8 minutes. Stir in parsley sage tarragon garlic powder salt & pepper. Add noodles; toss to coat.

butter carrots fresh parsley dried rubbed sage tarragon garlic powder salt pepper

Chocolate Mousse Cake

Grease 9-inch springform pan line with parchment paper grease and flour paper. Stir water sugar corn syrup and flour in heavy saucepan. Cook on low heat until sugar is dissolved stirring constantly. Add chocolate vanilla and salt. Continue cooking until chocolate is completely melted stirring constantly. Remove from heat. Add butter; stir until melted. Transfer mixture to large bowl. Refrigerate 15 minutes or until mixture has somewhat cooled stirring occasionally. Add egg yolks to chocolate mixture; stir with wire whisk until well blended. Gentle fold in egg whites. Fold in whipped cream. Spoon into prepared pan. Place pan in larger baking pan then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan. Bake at 350°F for 50 minutes or until mixture is just set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover top with plastic wrap; refrigerate 4 hours to overnight. Center will fall. A prefect bowl for berries! Garnish with fresh berries and whipped cream.

water sugar corn syrup flour bittersweet chocolate vanilla salt sweet butter eggs raspberries blackberry

Vegan Lemon Poppyseed Cookies

Pre-heat oven to 350 degrees. Cream together the sugar brown sugar and margarine until smooth and creamy. Add the soy yogurt and vanilla and mix well. Add the remaining ingredients. Drop by tablespoonfuls onto a cookie sheet and bake for 8-9 minutes or until done.

sugar brown sugar margarine vanilla baking soda salt lemon zest flour poppy seed

Apple-Icious Autumn Muffins

Preheat oven to 375°F Lightly grease muffin cups or spray with cooking spray. Using a fork stir flour with baking powder baking soda spices salt and brown sugar in a large bowl. Whisk egg whites in a medium-size bowl with yogurt and applesauce. Add to flour mixture stirring just until combined. Fold in apples. Fill muffin cups and bake 15-17 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan before removing. Muffins freeze very well.

flour baking powder baking soda cinnamon nutmeg allspice salt brown sugar low-fat plain yogurt unsweetened applesauce granny smith apples

Head Cheese

Clean pork head removing bristles ears and eyes jaws and bones of nose. Cook with hocks tongue heart and beef. Cook rinds in a sepatate container. When well done remove meat from bones and grind all through a fine plate. Mis very well and add some salt and pepper with meat juice to make a good mix. Place the ground results in a cheesecloth bag and top with a heavy weight to press out the \"extra\" fat. When cold cut in large slices and make a mix of 2 cups of water and one cup vinegar bring to a boil then cool and pour over meat letting stand in a crock pot for 5 days or until fully soaked through. Serve with raw onion and vinegar for dinner or herat and serve with fried potato -- .

pork ground beef

Endive and Pear Salad

In a small bowl whisk together oil vinegar and salt and pepper to taste. Halve and core pear and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear chicory into bite-size pieces. In a bowl toss greens with pear and vinaigrette.

extra virgin olive oil white wine vinegar pear Belgian endive chicory lettuce

Chicken Noodle Hot Dish

Mix all together in a 9 X 13 casserole dish cover and refridgerate overnite. Take out and let sit at room temp one hour before cooking. Preheat oven to 350 - Bake covered for 1 hours 45 minute remove cover. (Optional) sprinkle additional shredded cheese on top let cook additional 15 to 20 minutes til browned slightly on top or cheese completly melted. Total cook time 2 hours. Serve. This can also be made with turkey or tuna.

elbow macaroni milk cheese hard-boiled eggs onion green pepper peas corn

Bell Pepper Anchovies

Grind all red chilli pepper in a stone grinder. Grind cubed red bell pepper in batch into puree with skin. Sieve out liquid. Heat 6 tbsp oil in a small cooking pot. Fry anchovies with medium heat. Remove with a sieve when turned brown. Add red chilli pepper puree. Add red bell pepper puree with skin. Stir-fry until its' flavour starts to build while the puree thicken and sizzle with oil. Pour in the liquid of red bell pepper. Turn up the heat bring it to broil. Add some dashes of msg. Stir in a tbsp of sugar. Cover with lit and turn down the heat. Let simmer for 5 minutes. Put in anchovies. Simmer again for 2 minutes. Turn the fire off and stand for 10 minutes.

red bell peppers red chili peppers red chili peppers sugar msg

Crispy Chilli Whitebail With Green Mango Salad

For the whitebait combine fthe flour and chilli on a sheet of paper or in a plastic bag and coat the whitebait lightly. Heat the oil to hot and deep fry the whitebait in batches until they are golden brown and drain well. For the salad combine the rest of the ingredients and mix together lightly. Serve a portion of the whitebait and a portion of the salad.(looks good if you pile the white bait on top of the salad).

flour chili powder green mangoes mint lebanese cucumber fish sauce lime palm sugar garlic

Greek Baklava - 9x12 Pan

In a small saucepan combine syrup ingredients. Bring to a slow boil stirring occasionally until the sugar is dissolved. Cook over a medium heat for 10 minutes until slightly thickened. Remove rinds and allow to come to room temperature before using. Combine nut filling ingredients together in a bowl. Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.). Place 8 phyllo sheets on bottom of pan brushing each sheet with butter. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan. Brush these with melted butter. Pour 1/2 the nut mixture into pan and spread evenly. Fold over the overlapping phyllo sheets brushing each with butter to envelope the nut mixture. Place 4 phyllo sheets over first nut layer brushing each sheet with butter. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan. Brush these with melted butter. Pour remaining nut mixture into pan and spread evenly. Fold over the overlapping phyllo sheets brushing each with butter to envelope the nut mixture. Top pastry with 8 (or more) phyllo sheets brushing each sheet with butter. Tuck in the buttered phyllo neatly around. Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces. Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry). Bake pastry in a 325 degree oven for 30 - 40 minutes until nicely golden brown. Allow to cool for 5 minutes. Carefully spoon cool syrup over pastry. Allow to stand overnight. Cut through the scored pieces and serve.

honey water sugar ground cinnamon lemon juice and zest of orange zest of walnuts brown sugar cinnamon nutmeg ground cloves butter phyllo dough unsalted butter

Cranberry Rangoon

Combine cranberries jalapeno sugar and mayonnaise in a food processor. Process until smooth or to desired texture. Divide mixture in half and reserve one half for a dipping sauce. With the remaining half blend with the softened cream cheese until smooth. Lay a few wonton wrappers at a time out on a clean cutting board. Spoon 1 teaspoon of the cream cheese mixture in the center of each wonton. Brush the edges of the wonton with water and fold in half to make a triangle shape. Set aside on a waxed paper lined sheet pan. Heat the fry oil to a temperature between 260-280*F. Carefully place the wontons in the oil when heated and cook until golden brown. Take the wontons out of the oil and place on a paper towel to drain any excess oil. Serve hot with reserved cranberry relish.

fresh cranberries sugar mayonnaise cream cheese wonton wrappers

Lemon Lush

Set oven at 350 degrees. Blend flour ½ cup walnuts and butter with fork. Press into bottom of greased 9 x 13 pan. Bake for 15 minutes then cool for 15 minutes. In a bowl beat cream cheese and sugar with mixer and blend in a little more than ½ tub Cool Whip. Layer this mixture on cooled crust. In a bowl beat pudding and milk until thickened. Set in refrigerator for 10 minutes. Layer pudding on cheese mixture. Top with remaining Cool Whip remaining walnuts and lemon zest. Refrigerate 1-2 hours before serving.

white flour walnuts butter cream cheese powdered sugar Cool Whip instant lemon pudding mix milk lemon zest of

Buffalo Chicken Jalapeno Poppers

Preheat oven to 425ºF. Working lengthwise slice each jalapeno in half. Scrape the seeds and ribs out of each jalapeño. Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl combine the pulled chicken celery Monterey Jack cheese and half of the blue cheese. Scoop some of the chicken mixture into each half of the peppers filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese. Bake the peppers until tender and heated through about 15 minutes. Serve warm.

butter boneless skinless chicken breasts celery rib monterey jack cheese blue cheese

Cici's Chicken Tetrazzini

Preheat oven to 350. In saucepan sautee onions in butter till tender. Remove from heat. Stir in Cream of Celery soup sour cream cooked chicken cooked noodles and garlic powder. Add Chicken Broth till \"soupy\". Salt and Pepper to taste. Pour into Shallow 3 quart Casserole dish Top with Grated Cheese. Bake covered 20 minutes.

onion butter spaghetti noodles sour cream cheese chicken broth garlic powder

The Eagle's Beef Tenderloin

Salt and cover with pepper. Fold ends under. Cook at 200 degrees for one hour per pound. NOTE: Remember to salt very well so the salt goes through the roast.

beef tenderloin salt cracked black pepper

Bagels

Mix starter or poolish ingredients in a large bowl and cover with plastic wrap or a kitchen towel. Leave to ferment at room temperature for 7 to 8 hours until bubbly and swollen in size. Add the starter or polish to the mixing bowl of a mixer or to a large bowl. To that add the water honey flour salt (on one side of the bowl) and yeast (on opposite side of the bowl. Using a dough hook on the lowest setting (or by hand) mix all ingredients until well mixed (2 to 3 minutes) and turn off the mixer. Cover the bowl and let sit for 5 minutes. Knead with the dough hook on the lowest setting (or by hand) for 5 minutes and tip out onto a lightly floured counter. Stretch the dough into a large rectangle and fold letter-style top to middle bottom over top and side to side. Place in an oiled straight-sided clear container and cover. After 15 minutes repeat the stretch and fold procedure and cover again. Let rise at room temperature for 30 to 45 minutes until the dough is 1 1/2 times as large as it was initially or doubled in volume. Divide into 16 equal pieces and roll each into round balls. Preheat the oven to 450°F. Press each ball with thumb and forefinger to form a hole and use fingers to roll and stretch the bagels until the holes are about 2 inches in diameter. Place on baking sheet lined with parchment paper sprayed well with vegetable oil spray. This prevents the wet bagels from becoming one with the parchment. Cover with oiled plastic and let rise for 15 to 20 minutes or until one of the bagels floats in a bowl of cold water. Meanwhile prepare the boiling bath by mixing all ingredients and bringing to a light boil. Also bring out the sesame seeds rehydrated onion flakes poppy seeds or whatever the toppings are you choose. I like to rehydrate onion flakes and toast the sesame seeds before making the bagels. Boil each bagel (4 to 5 at a time if you can without crowding the pan) for 1 minute and flip the bagels with a slotted spoon to boil on the opposite side for 1 minute as well. Remove with the slotted spoon and return the boiled and swollen bagels to their parchment paper. Put toppings on the wet bagels and bake at 450 F for 6 to 7 minutes rotate the pans and bake for another 6 to 7 minutes being careful not to over-brown the bagels. Bagels should be dark golden in color. Place bagels on a cooling rack and let cool before slicing.

bread flour water instant yeast water honey bread flour instant yeast table salt water honey baking soda table salt

Miney's Coffee Cake

Dissolve yeast and 1 tablespoon sugar in the lukewarm milk. Add 1 1/2 cups flour; beat well. Let stand for 1 hour or until light. Beat eggs. Add 1 1/2 cups of sugar the eggs and remainding of flour. Stir and mix well. Pour into well-buttered 9-inch pie pans so that dough is no more than 1 inch thick. Press raisins into dough about 1-inch apart. Let cakes rise at room temperature until they double in height. Mix cinnamon and remaining 1/4 cup sugar and sprinkle thickly over cakes. The sprinkle with melted butter. Bake at 350° as you would layer cakes until cakes spring back to the touch and a wooden pick inserted comes out clean 25 to 40 minutes.

fresh yeast cakes sugar sugar milk flour eggs raisins cinnamon butter

Diabetic Apple Pie

Mix sweetener cornstarch and cinammon. Pour over apples and mix well. Pour apple mixture into unbaked pie crust. Cut oleo into small pieces and put on top of apples. Cover with remaining crust and seal edges. Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees and continue baking for an additional 30-40 minutes.

tart apples artificial sweetener cornstarch cinnamon lowfat margarine

Picadillo

Heat oil in a frying pan and add onions. Saute until onions are golden but not black about 10 minutes. Add the garlic and green pepper and gently sauté 5 minutes. Add the beef and break up into small pieces as it browns. (Drain if there is excess fat.) Add the tomato sauce and mix well. Add the rest of the ingredients and cook gently stirring occasionally until the flavors have blended about 15 minutes. For a traditional Cuban dish serve this over yellow rice. We serve with crusty buttered bread and green beans flavored w/ bacon and garlic.

olive oil onion garlic clove green pepper lean ground beef tomato sauce green olives capers Worcestershire sauce white vinegar salt ground black pepper

Goat Cheese-Stuffed Figs Wrapped in Bacon

Preheat broiler. Cook bacon in a large heavy skillet over medium heat turning occasionally until most of the fat is rendered but bacon is still pliable about 10 minute You do not want crispy bacon! Transfer the bacon to a paper towel to drain. Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller set aside for another use. (Makes great ice cream or just bite sized snacks). Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop. Stir together brown sugar cumin and salt in a small bowl. Rub the mixture onto 1 side of each bacon slice and cut each bacon slice in half to have 16 slices of bacon. Wrap 1 of the half strips of bacon around 1 of the fig halves leaving the sugar/spice side out and secure with a toothpick. Broil the figs cut side up on the rack of a broiler pan about 3 inches from the heat until bacon is browned - about 2 minute. Cool slightly and then discard toothpicks. Serve warm.

bacon figs light brown sugar ground cumin kosher salt lemon juice olive oil

Cherry Fluff Pie With Rice Krispie Crust (No Bake)

In 2-quart saucepan cook margarine corn syrup and chocolate morsels over low heat stirring constantly until smooth and blended. Remove from heat. Add rice krispies cereal. Stir until well coated. With back of spoon press cereal mixture evenly in bottom and up side of 9-inch pie pan coated with cooking spray. Chill. Drain cherries reserving liquid. Chop cherries. Set aside. Measure 1/2 cup cherry liquid discarding remainder. In large mixing bowl combine cherry liquid milk and pudding mix with wire whip mixing until smooth and combined. Fold in cherries and whipped topping. Spread in chilled crust. Chill 3 hours or over night before serving. Garnish with chocolate curls if desired.

margarine butter light corn syrup maraschino cherries low-fat milk vanilla instant pudding mix

Everything Breakfast Bar

Preheat oven to 325°F. In large bowl combine oatmeal baking powder salt and cinnamon. Mix in remaining ingredients. Spread in greased 9x13 pan. Bake for 40 minutes. Enjoy!

oatmeal baking powder salt cinnamon eggs pumpkin milk maple syrup Splenda sugar substitute brown sugar vanilla raisins

Finlandia Ginger Snap

Muddle the fresh ginger in the base of a chilled shaker. Add the other ingredients. Shake and strain into an ice-filled highball glass.

vodka fresh ginger fresh lime juice honey

Creamy Basil & Tomato Pasta

Toss tomatoes with cream cheese cubes fresh basil and dressing. Cover and refrigerate at least 2 hours. Cook pasta according to package directions. Drain. Place in large bowl. Add tomato mixture and pine nuts while pasta is still warm. Toss lightly.

tomatoes Philadelphia Cream Cheese fresh basil linguine pine nuts

Root Beer Baked Beans

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Sauté diced onions and garlic in hot bacon drippings in skillet over high heat for about 5 minutes or until tender. Remove skillet from heat and add crips bacon beans rootbeer barbecue sauce dry mustard and Tabasco to the skillet; stir until well combined. Pour bean mixture into a lightly greased 1-quart baking dish. Bake beans uncovered at 400°F for 55 minutes or until sauce is thickened.

bacon yellow onion barbecue sauce garlic cloves dry mustard Tabasco sauce

Italian Bread for the Bread Machine

Put first 7 ingredients into bread machine in order listed (or as per your bread machine's instructions). Start bread machine again as per your instructions. (Mine says cook as\"French\" bread with a Medium crust). When prompted to add ingredients (usually towards the end of the second knead) add the mashed garlic cloves onion oregano cheeses& black pepper. Let bread rise& cook. Serve warm with butter.

water olive oil salt sugar white bread flour dried yeast garlic red onion oregano parmesan cheese sharp cheddar cheese fresh ground black pepper

Blackberry Bakewell Tarts

For the crust: makes 24 biscuits. whisk together 1/2 cup oats flour salt baking powder and sugar. with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left. mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough. divide the dough into two flat disks and refrigerate until firm. preheat the oven to 400 degrees F. roll out one half of the dough until it is the thickness of a button. with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times. bake on an ungreased cookie sheet for 8-10 minutes until golden brown. repeat with the other half of the dough. grind the cooled biscuits until they resemble bread crumbs. add 3/4 cup oats to the ground biscuits. add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits. add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy. preheat the oven to 400 degrees F. fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later). bake for 5-6 minutes until lightly browned; then cool them in their tins. For the Jam: bring 12 oz blackberries 4 tbsp sugar lemon juice and vanilla extract together in a pan and boil steadily on medium heat. as the blackberries begin to cook down mash them with a potato masher until you have no more big lumps of blackberry. when the jam reduces thickens and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools). For the frangipane (almond cream): cream the softened butter and powdered sugar until pale and fluffy. add 4 eggs 1 at a time and blend thoroughly. add 1/2 tsp almond extract. add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly. Tart assembly: fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane. top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture. bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through. let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).

all-purpose flour quick-cooking oats salt baking powder butter unsalted butter granulated sugar milk milk blackberries granulated sugar vanilla extract lemon juice unsalted butter powdered sugar eggs all-purpose flour

Fennel and Carrot Slaw With Olive Dressing

Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl. Whisk together lemon juice vinegar oil olives Aleppo chile (if using) and salt to taste and toss with vegetables. Chill covered at least 30 minutes (for flavors to develop). Just before serving stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw. Cooks' note: Slaw without fronds tomatoes and parsley can be chilled up to 4 hours.

fennel bulbs carrots fresh lemon juice extra virgin olive oil green olives chilies sun-dried tomatoes packed in oil flat leaf parsley

Coffee Buttercream

Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream until smooth. Buttercream may separate after liquor is added but continue to beat and it will reform.

sugar unsalted butter instant espresso powder rum brandy

Creamy Salmon Bake

Mix ingredients for topping and refrigerate for at least an hour. Preheat oven to 350. Pat salmon fillets dry with paper towel. Place skin side down in baking sheet and spread topping generously completely over top of fillet. Bake for about 12 minutes or until fish easily flakes.

salmon fillets cream cheese sun-dried tomatoes fresh basil leaves garlic cloves