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Orangey Muffins

Preheat oven to 400°F. Mix flour drink mix sugar baking powder baking soda and salt in large bowl; set aside. Beat egg milk and oil in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will still be lumpy.). Spoon evenly into 12 greased medium muffin cups filling each cup 2/3 full. Bake 15 minute or until toothpick inserted in centers comes out clean.

flour sugar baking powder baking soda salt egg milk

It's a Keeper Casserole

Preheat oven to 400 degrres. Heat oil in large saucepan. Cook and stir in onion bell pepper garlic over medium heat until tender. Stir in flour sugar salt basil and black pepper. Slowly blend in tomatoes meatballs vegetab;es. bouillon and Worcestershire sauce. Cook and stir until slightly thickened and bubbling pour into a 2 quart casserole dish. Unroll biscuits place on top of casserole. Bake uncovered 15 minutes or until biscuits are golden brown.

onion green bell pepper garlic clove all-purpose flour sugar salt dried basil leaves black pepper whole tomatoes beef bouillon granules Worcestershire sauce

Multigrain Rolls

Combine the oat bran and flax seeds in a small bowl. Pour the boiling water into the bowl and mix to moisten. Let sit until the water is absorbed about 5 minutes. Set aside to cool. Meanwhile in the bowl of an electric mixer combine the milk yeast and honey; mix briefly to blend. With the dough hook and the mixer on low speed mix in the eggs oats wheat flour pepper salt and oat bran mixture until combined. Slowly add enough all-purpose flour 1/2 cup at a time to make a soft slightly sticky dough. Continue to knead on medium-low speed about 3 minutes. Form the dough into a ball. Transfer the dough to a lightly oiled bowl turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk about 1 1/2 - 2 hours. Brush a baking dish lightly with oil (a 10-inch round baking dish will do). On a lightly floured surface turn the dough out and divide into 16 equal pieces. Form each portion into a ball and place the dough balls in the baking dish spaced slightly apart so they have room to grow together. Cover and let rise until puffy and nearly doubled in bulk about 30 minutes. Preheat the oven to 375 degrees F. In a small bowl whisk together the egg yolk and water. Brush lightly over the proofed rolls. Sprinkle the unbaked rolls with the seed mixture and coarse salt. Bake until the tops are golden about 26 minutes. Let cool 10-15 minutes before removing from the pan.

flax seed boiling water milk instant yeast honey eggs old fashioned oats whole wheat flour fresh ground black pepper salt all-purpose flour water coarse salt

Crescent Dogs

Bake at temperature it calls for on the package of crescent rolls. Roll one (dry off) hot dog in each crescent roll (starting with wide end and overlapping the pointed end). Place on a cookie sheet and bake till brown.

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Lemon Crisps

Cream shortening and add sugars. Add lemon juice rind eggs. Mix dry ingredients and add. Form dough into small balls. Place on a greased cookie sheet and flatten. Bake 350F for 10-12 mins.

shortening white sugar brown sugar lemon juice eggs lemon rind flour salt baking soda

Coffee-Rubbed Ribeye Steaks

Mix all spices together in a small bowl. Brush steaks on both sides with olive oil. Rub each side of the steaks with 1-2 tablespoons of the spice mixture. Let steaks stand out of refrigerator for 1/2 hour. Preheat BBQ grill to high. Cook steaks directly on grill for 2 minutes flip and rotate 1/4 turn. Repeat three more times until steaks have been cooking for 8 minutes total 4 on each side. The rotation will leave nice grill marks on the steaks. Move steaks to upper rack of grill reduce heat to medium and close lid. Continue cooking flipping every few minutes until desired doneness is reached. I find 1 1/2 inch thick steaks generally take 16-18 minutes of total cooking time to reach Medium rareness.

chili powder coffee paprika brown sugar dry mustard kosher salt ground black pepper ground coriander dried oregano ground ginger olive oil

Fresh Apricot-Honey Sponge Cake (Russian Style)

Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter and dust with bread crumbs; set aside. Melt butter in a small saucepan over medium heat. Add the sliced apricots and drizzle with honey. Cover and cook gently until the apricots have softened then allow to cool to room temperature. Meanwhile beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside. Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk then sift together flour with baking powder and fold into yolks along with cooled apricot mixture walnuts and egg whites until combined. Pour into prepared pan and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate then place another plate on the cake bottom and flip right-side-up; cool completely before serving.

butter fresh apricots honey eggs white sugar white sugar milk all-purpose flour baking powder walnuts

Classic Rhubarb Pie

Preheat oven to 450 degrees. Cut rhubarb stalks into bit-size pieces. In a large mixing bowl combine sugar flour butter and eggs; mix well. Add rhubarb and stir well. Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam. Optional: Brush the top crust with another beaten egg (may be thinned with water) and then sprinkle regular sugar generously over the top. Put in 450 degree oven for 10 minutes then turn down to 350 degrees. Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.

rhubarb sugar flour butter eggs

Easy French Toast Casserole (Make Ahead)

The night before: Grease a 9x13 baking dish. Break up half the bread by tearing or cutting into 1 inch or so cubes. Scatter cubed cream cheese over the top. Top with the remaining bread also broken or cut into cubes. Sprinkle with the cinnamon and the sugar. Pour maple syrup over the top (the real stuff always tastes better!). Pour the beaten eggs over the top next. Cover with foil and place in the fridge overnight. The next day: Preheat oven to 350°F Bake uncovered 45-60 minutes depending on your oven and how mushy you like your french toast. Sprinkle with powdered sugar before serving.

eggs cream cheese maple syrup sugar cinnamon powdered sugar

Chicken and Italian Tomatoes

Mix the Italian seasoning with 1 tsp olive oil and rub over chicken. Refrigerate for 4-24 hours. In a saucepan over medium-low heat add the tomatoes 2 tsp olive oil 2 tsp balsamic vinegar and seasoning as desired. In a large pan bring 6 cups of water to a boil and cook the pasta according the package directions. Allow the tomatoes to simmer for 20 minutes then add the mixed veggies and continue to simmer for another 10 minutes (I used a frozen blend). Grill the chicken until an internal temp of 165 F is reached (approx. 7 minutes per side). Pour the tomatoes over the pasta and top with a chicken breast.

boneless skinless chicken breast halves diced tomatoes fresh tomatoes olive oil

Sticky Date Cake

Heat oven to 350°F Place dates in medium bowl; add boiling water. Set aside. Combine sugar and 1/4 cup butter in large bowl. Beat at medium speed scraping bowl often until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour baking powder and salt. Beat until well mixed. Stir in date mixture by hand until well mixed. Pour batter into greased 9-inch round baking pan. (Batter will be thin.) Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Poke top of hot cake 10 to 15 times with fork. Meanwhile melt 1/3 cup butter in 1-quart saucepan. Add brown sugar and 1/3 cup whipping cream. Cook over medium heat stirring occasionally until mixture comes to a boil (3 to 4 minutes). Boil 1 minute. To serve pour 1/4 cup sauce over top of warm cake. Serve cake warm with remaining sauce if desired. TIP: Always use the pan size specified in a recipe. A pan too large will result in a thin dry cake. A pan too small will not be large enough to hold the batter as it expands during baking and the cake will overflow in the oven. To substitute a different pan check to make sure it holds the same volume as the pan called for in the recipe. For example in this recipe an 8-inch square baking pan may be substituted for the 9-inch round baking pan.

dates boiling water sugar butter egg vanilla all-purpose flour baking powder salt butter brown sugar heavy whipping cream

Salsa Verde

Slice onion into 1/4 inch slices. Peel the paper off of the tomatillos and wash. Roast the garlic chilis tomatillos and onion in a hot oven or on the grill. Place seeded and peeled chilis in a food processor with the tomatillos onion and several cloves of roasted garlic. Add cilantro lime juice and some salt & pepper. Puree in food processor. Add the Olive Oil and honey. Taste the salsa. Add salt & pepper to season to your liking. Add a bit of additional honey to cut through any residual heat. Cool in refrigerator and serve with chips in tamales with enchiladas tacos nachos -- anywhere that you like green chili sauce.

green chilies poblano chile red onion garlic fresh cilantro lime juice honey olive oil salt pepper

Meatless “Meatloaf” Sandwiches

Preheat oven to 350°F Grind walnuts to powder in food processor. Set aside. Coat medium skillet with cooking spray and place over medium heat. Add celery onion green onions and garlic and sauté 4 to 5 minutes or until vegetables are tender. Remove from heat and cool. Mash tofu in bowl. Stir in walnuts vegetables soy crumbles oats soy sauce ketchup mustard parsley and poultry seasoning. Season with salt and pepper. Coat 9×5-inch loaf pan with cooking spray and spoon mixture into pan lightly packing inches Spread thin layer of ketchup over top of loaf and bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool then wrap in plastic wrap and refrigerate until ready to slice for sandwiches.

walnuts celery onion green onions garlic cloves firm tofu quick-cooking oats low sodium soy sauce ketchup Dijon mustard dried parsley poultry seasoning

Easy Chicken Enchiladas

Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. x 2-in. baking dish. In a large saucepan cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken beans and chilies. Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce tomato sour cream and olives if desired.

cream cheese salsa pinto beans green chilies flour tortillas lettuce chopped tomato sour cream sliced ripe olives

West Virginia Blackberry Cake

Icing (recipe follows) using the last 4 ingredients Cream sugar and butter until fluffy. Beat eggs and add to creamed mixture beating well. Combine flour spices baking soda and baking powder; whisk well. Add to creamed mixture alternately with buttermilk in three additions each beating until smooth. Fold in berries. Pour batter into three greased and floured 8-inch-round layer pans. Bake at 350°F for 30 minutes or until the top springs back when gently touched. Remove from pans and cool on wire racks. Stack layers filling and frosting with icing. Icing-Combine ingredients and beat until smooth adding coffee if necessary to achieve a spreading consistency.

sugar butter eggs flour ground cloves nutmeg cinnamon baking soda baking powder buttermilk fresh blackberries butter powdered sugar vanilla coffee

Casual Cafe Choco Carrot Cake

Preheat oven to 350 F and grease & flour two 9\" round cake pans. Sift together flour granulated sugar cocoa powder salt baking powder baking soda. In another bowl beat eggs and oil together. Combine both mixtures and beat just until combined. Stir in carrots then pour batter into the prepared pans. Bake for about 50 minutes or until a toothpick tests clean. Allow to cool on racks in pans 10 then invert onto racks to cool completely. For Filling: beat cream cheese and butter until smooth then add the vanilla and powdered sugar until creamy. For glaze: Combine all ingredients in a small pan and cook over medium heat stirring often unil melted and smooth. Remove from heat and let cool slghtly. To Assemble: Spread one of the cake layers with the filling then top with second cake layer. Spread glaze over top and sides and chill at least 1 hour or until set.

all-purpose flour granulated sugar salt baking powder baking soda eggs canola oil carrots cream cheese unsalted butter vanilla extract powdered sugar bittersweet chocolate heavy cream vanilla extract powdered sugar unsalted butter

Buttered Rum-Spiced Cider

In a saucepan add cider cloves nutmeg ground cinnamon and cinnamon sticks. Bring to a boil over medium-high heat; reduce heat; simmer uncovered for 10 minutes. Strain mixture to remove cloves and cinnamon sticks. In individual mugs (6 mugs total) place 1 tablespoon butter 1 tablespoon brown sugar and 2 tablespoons rum. Fill each mug with hot cider; stir. Enjoy.

apple cider whole cloves ground nutmeg ground cinnamon cinnamon sticks butter brown sugar rum

Chocolate Rum Balls

Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME). In a large bowl combine crushed wafers powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well. Let stand 30 minutes and then stir again. Shape into 1\" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.

corn syrup rum powdered sugar

Lemon Verbena Iced Tea

Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely. Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain. Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving stirring to combine. Garnish with mint leaves and lemon wedges if desired.

sugar water

Russian Tea

Mix together and store in a jar. Add 2 tsp of mix to 1 cup hot water. Enjoy!

instant tea ground cloves cinnamon

Beef Spanish Rice

brown hamburger and drain. Add all other ingredients to the beef and bring to a boil then lower heat to low and cover. Cook for 20 minutes. Remove and discard bay leaves and enjoy. I usually cook the green pepper with the beef when browning beef and if using onions would also cook with the browning beef.

lean ground beef converted rice water canned tomatoes tomato paste green pepper chili powder garlic black pepper salt bay leaves onion black olives

Chicken over Pasta

In 12\" skillet over medium heat add olive oil. Add onion and garlic and cook until tender stirring occasionally. With a slotted spoon remove onion and garlic to a small bowl. In remaining drippings in skillet over medium high heat cook chicken pieces until slightly browned. Add parsley onion tomato sauce wine salt ground cayenne red pepper basil pepper and chicken broth. Bring to a boil reduce heat to low cover and simmer 10 minutes. Serve over angel hair pasta.

boneless skinless chicken breasts olive oil onion garlic cloves dried parsley tomato sauce white wine salt ground cayenne pepper dried basil black pepper chicken broth angel hair pasta

Japanese Ponzu Sauce

Boil soy sauce in a pan. Add bonito flakes and mix well. Let cool. Drain the soy sauce. Mix soy sauce with vinegar and yuzu or lime juice.

soy sauce lime juice bonito flakes

Classic Crumb Buns

*Prepare the yeast dough. Place water in the bowl of your electric mixer sprinkle with yeast and add sugar stir until yeast is dissolved. Set aside for 10 minutes or until foam and a few bubbles start to form on the surface. In a small saucepan over low heat warm the milk and butter until butter just melts. Temperature of the mixture should not be more than 105°F Add the 105°F butter/milk into the proofed yeast mixture stir. Add eggs and vanilla and mix to combine. Add 1 cup of all purpose flour the cake flour 1/4 cup of sugar and the 1/2 tsp salt. Beat on low speed until smooth and well blended. Add 2 cups of the remaining flour and with your mixer on slow blend it in to the mixture. Slowly add the remaining flour in 1/4 cup increments until the dough forms a smooth soft (not sticky) ball that comes away from the sides of the bowl. It may be necessary to do this last step by hand with a wooden spoon if your mixer is not a heavy duty model. If using the heavy duty mixer install the dough hook and mix until the dough is smooth about 3 minutes. OR knead by hand for about 5 minutes on a lightly floured board it should be smooth and will no longer stick to the work surface. Transfer the dough to a bowl that's been well buttered flip it around a couple times to coat all sides of the ball. Cover with plastic wrap and set aside in a warm place to rise until it's about doubled in size. It can also rise overnight in the fridge but must be allowed to come to room temperature before making crumb buns Using your fist gently punch down the dough to deflate. The dough is now ready to form into buns. **For the Crumbs. While your dough is rising about 20 minutes before it's done prepare the crumbs. In a large bowl with an electric mixer on low speed beat the butter sugars salt and vanilla until the mixture is well combined about one minute. Add the flour and sprinkle the cinnamon over the top. Combine until mixture just forms a crust. **For the buns. After punching down the dough divide it into two portions cover. On a lightly floured surface roll out one portion of the dough until it forms a 8x14 inch rectangle about 1/4-inch thick. Brush the dough lightly with some melted butter and evenly sprinkle 3/4 cup of the crumb mixture over the buttered surface. Starting at the long side furtherest away from you fold 1/3rd of the dough over on itself brush this surface with melted butter fold the double layer of dough over again to cover the remaining 1/3rd of the dough that's closest to you. You will now have a 3 layered dough that's 14 inches long and 2 1/2 inches wide. Press gently on the dough so the layers adhere and pinch around the edges to seal. Cut the rectangle into 7 2-inch portions. Repeat with second half of dough. Butter a 9x13x2-inch baking pan place the buns 1/2 inch apart in the pan. Brush the top of each bun with melted butter and sprinkle the remaining crumbs over the mixture allowing some to fall between. Gently press the crumbs into the top of the buns. Cover pan with plastic wrap and set in a warm place to rise for about 30 minutes or unit the dough looks puffy. The buns should NOT be touching. Preheat oven to 325°F. Remove plastic wrap from the buns and bake for about 40 minutes until the tops are golden brown and the crumbs are slightly firm. The buns will have spread into one large pull apart pan of buns. Allow to cool on a rack for about 10 minutes. With a small sharp knife cut along the sides of the pan and carefully remove buns so as not to disturb crumbs. Transfer to a rack to cool just before serving dust with confectioners sugar. Cover and store at room temperature for 2 days. To freshen wrap in foil and heat in a 300°F oven until just warm.

unsalted butter granulated sugar light brown sugar salt pure vanilla extract all-purpose flour ground cinnamon water active dry yeast granulated sugar granulated sugar unsalted butter eggs pure vanilla extract all-purpose flour cake flour salt unsalted butter confectioners' sugar

Hummingbird Cake

Preheat oven to 350 degrees F. Grease and flour 1 (10-inch) bundt pan 2 (8x4x2-inch) loaf pans or 3 (8 inch) layer cake pans. Set aside. Using wire whisk stir together dry ingredients to simulate sifting. Set aside. Break eggs into large mixing bowl. Beat until thick and lemon-colored. Add all other cake ingredients (oil pineapple nuts banana and vanilla) Mix well. Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened. Pour into greased and floured pan(s). Place pan(s) on center shelf of oven. Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan 50 minutes for loaf pans or 25-30 minutes for layer cake pans). Place pan(s) on wire rack for 10 minutes. Invert cake onto rack and allow to cool completely. For frosting blend together the cream cheese powdered sugar and vanilla extract. Frost top of cake with cream cheese frosting. This freezes well.

all-purpose flour granulated sugar ground cinnamon baking soda salt eggs crushed pineapple bananas pure vanilla extract butter cream cheese powdered sugar pure vanilla extract

Tofu Cabbage or Lettuce Wraps

Preheat oven to 350 degrees. In a medium bowl combine tofu with with salt pepper red pepper flakes lime juice and 1tbs soy sauce. Spread evenly onto a greased baking sheet. Bake for 35-45 minutes at 350. When that is almost done heat up wok or frying pan and throw in the chopped up garlic and ginger. Cook for about 5-7 minutes until they are softer. Throw in the shiitakes onions and carrots. At this time you can add more soy sauce usually about 7 or 8 shakes. Also if you’d like add some more salt pepper and red pepper flakes. Cook about another 10 -12 minutes then add the tofu and finish up the cooking - about 2-5 minutes. Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm. Spoon the mixture into the leafs and roll them up!

napa cabbage lettuce extra firm tofu shiitake mushrooms green onions carrot garlic ginger red pepper flakes tamari soy sauce lime juice salt pepper

Ruth's Homemade Vanilla Extract

In Ruth's own words: I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine. Check the percentage of alc/vol printed on the bottle; there are many different strengths offered. (By law commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume). Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first as the vanilla beans will cause some displacement). That's it! Now you just have to wait for it to steep. I'll tell you why I cut up the beans rather than leaving them whole. The power of the infusion comes from keeping the essential matter (in this case vanilla which provides the 'essence') submerged in the liquid (in this case vodka). Vanilla beans are long and thin and will stand up vertically in the bottle. If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans. Even when using a full bottle of vodka little by little this will be poured off as you use the extract meaning the upper part of the (uncut) beans will quickly become exposed to the air. The longer the beans steep totally submerged the stronger the flavor of the extract. That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use. The remainder I leave in the vodka bottle to further infuse with flavor. By cutting up the vanilla beans the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops the remainder continues to infuse as all of the vanilla bean pieces are submerged and the extract continues to develop flavor. Aside from this cutting open the seed pods gives greater access (maximum contact) to the flavor cells. Remember you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine like coffee filter paper. Okay so now it has to steep for a couple of months. It will get darker and darker over time; strain before using. I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor). Here's the fun part: the same vanilla beans may be reused to make more essence! When the liter is all used up I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion. When that is used up I may go for a 3rd infusion using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too. You really cannot imagine how much flavor these beans contain! I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical thinking that this was stretching things too far-- but when I tried it I found that it really works! As long as you see the color come through the flavor will also be there. As I explained I cut the vodka in half for each successive infusion compensating for depleted flavor by raising the concentration factor. I have been making all my own vanilla extract for years using this method with excellent results. Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market. When making the extract yourself however you have control over the quality of the vanilla beans used.

vanilla beans vodka

Fiber One Peanut Butter Banana Sandwich

1. Spread each slice of bread with peanut butter. 2. Sprinkle with ground flax seed 3. Arrange bananna slices over bread. 4. ENJOY.

banana peanut butter ground flax seeds

Mitzutaki Sauce

Put all in blender and mix. Can store in the fridge for several weeks. Serve with roasted vegetables and eggplant over brown rice.

toasted sesame seeds peanuts low sodium soy sauce vinegar garlic cloves red pepper flakes eggs

Muffuletta Salad

Slice meats and cheeses into 1/4” wide strips. On two salad plates layer lettuce mix with meats cheese and olive relish. Serve immediately. To Make Olive Relish Dressing: Toss all ingredients together in a mixing bowl; set aside until needed.

provolone cheese extra virgin olive oil garlic clove honey crushed red pepper flakes pimiento kalamata olive capers black pepper

Roasted Idaho and Sweet Potatoes

Preheat oven to 425 degrees. In large plastic bag or bowl combine all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. In a 13 x 9 inch baking or roasting pan arrange potatoes in one layer discard bag. Bake uncovered stirring occasionally 40 minutes or until potatoes are tender and golden.

potatoes sweet potatoes olive oil

Patrick's Meat Rub (Pork)

Rub the roast all over with the blend and allow it to sit for a few minutes prior to grilling or roasting the meat. It won't all stick to the meat. Just use whatever sticks. NOTE: If you only have light brown sugar (dark brown sugar has a slightly higher molasses content) that's okay.

dark brown sugar dried oregano seasoning salt adobo seasoning

Bacon Wrapped Boursin Stuffed Chicken Breasts - a Deux!

Pre-heat the oven to 190C/375F/Gas 5. Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best. Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast. Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges. Roll the chicken breasts up - tucking the last small \"fillet\" flap up and into the stuffed roll. Wrap the bacon pieces or pancetta ham around the stuffed chicken making sure they do not overlap too much and the edges are sealed underneath. Gently lift them into the oiled oven dish. Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty so watch out when seasoning with salt.). If using the lemon juice pour over the top of the chicken breasts now. Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.). Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven. Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress as well as the roasted cherry tomatoes. Serve with a selection of seasonal fresh vegetables and a jacket potato making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes! Tip:You can make an optional creamy sauce. On taking the chicken out of the oven add the creme fraiche and white wine to the Boursin cooking juices in the oven dish whisk together and then gently heat whisking all the time over medium heat on top of the stove or decant the creme fraiche wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.). TO FREEZE: As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge. Cook as above. Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.

boneless skinless chicken breasts boursin cheese smoked streaky bacon pancetta olive oil cherry tomatoes salt fresh ground black pepper creme fraiche white wine watercress

Beef Tenderloin with Peppercorn Hollandaise

Preheat the oven to 350 F degrees. Season the tenderloins with salt and pepper and set them aside. In a small saucepan over high heat bring the green black and pink peppercorns white wine sherry sherry vinegar shallot and garlic to a boil. Cook for about 2 minutes or until about 2 tbsp of liquid remain; set aside to cool. Place the egg yolks and the cooled wine mixture in a small stainless steel bowl. Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes or until the egg yolks thicken to the consistency of softly whipped cream. Do not scramble the eggs. Slowly whisk in the melted butter and mix thoroughly. Season to taste with salt. Leave the bowl over the hot water and remove the pot from the heat. Cover and set aside. In a medium saute pan over high temperature heat the 1 tbsp olive oil until smoking hot. Sear the tenderloins well on both sides about 2 minutes per side. If your saute pan is ovenproof place it in the oven; otherwise transfer the beef to a roasting pan. Bake the tenderloins for about 8 minutes for medium-rare. Place the tenderloins on individual plates and pour over the sauce. Garnish with the chopped parsley.

beef tenderloin steaks salt black pepper green peppercorn black peppercorns white wine dry sherry sherry wine vinegar shallot garlic unsalted butter olive oil flat leaf parsley

Magic Strawberry Ice Cream

Chill mixing bowl and beater/whisk in freezer. Process strawberries in food processor until smooth about 30 seconds (puree should measure 3/4 cup). Microwave sweetened condensed milk white chocolate chips and vodka in large bowl until chocolate melts about 1 minute whisking halfway through cooking. Whisk in strawberry puree vanilla and salt. Using stand mixer fitted with whisk whip cream on medium low speed until foamy about 1 minute. Increase speed to high and whip until soft peaks form 1 to 3 minutes. Whisk one-third of whipped cream intro strawberry mixture then gently fold in remaining whipped cream 1 scoop at a time until combined. Freeze in airtight container until firm 6 hours or up to 2 weeks.

strawberries sweetened condensed milk white chocolate chips vodka vanilla extract salt heavy cream

Crab Risotto

Make the broth:. Remove the meat from the crab legs. Usually I'll break the legs at the joints and use a pair of kitchen shears to cut them open. Put the shells in the water with the carrots chopped onions and bay leaf. Bring to a simmer and simmer for 5-10 minutes. (If you have some extra crab shrimp or lobster shells in the freezer you can throw some in.) If you don't have the carrots you can leave them out - sometimes I add a wee bit of celery or a few whole peppercorns. Strain the broth and put it back in the pan on low heat. Make the risotto:. Heat up a small skillet on medium heat add the oil and onions. Soften then onions. Add the rice and stir till it’s a little toasted/opaque. Add the tomato paste and allow it to cook a little. Before it burns add the wine deglaze let it simmer a little. Add enough broth to cover rice. Simmer stirring or shaking the pan as necessary (probably every 30-60 seconds try to keep the rice from sticking to the bottom) topping off broth as necessary. After 15 minutes or so it should be close to done taste the rice to check the texture. (I cook it al dente - a little bit of texture left if you prefer mushier go for it.) Season to taste with salt and pepper. Add the crab meat. Cook for another minute to warm the meat. Remove from heat add the butter and parsley and stir to melt. Go easy on the parsley but don't leave it out. If the rice is a little drier than you like add a little more broth but check the seasoning afterwards. If you run low on broth you can top it off with water. If you have a lot left over use less water next time.

onion carrot bay leaf water onion tomato paste arborio rice dry white wine butter Italian parsley

Ham Breakfast Braid

Preheat oven to 375. Beat milk and cream cheese together until smooth. Mix in eggs and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle with the broad half of the rolls on top of the first layer of rolls and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. ake in preheated oven for 25 to 30 minutes until cheese is melted and rolls are golden brown.

milk cream cheese eggs pepper salt cooked ham cheddar cheese

Summer (Yellow) Squash Casserole

Preheat the oven to 350 degrees. Butter a medium baking dish. Slice the yellow squash and zucchini lengthwise into quarters then cut into 1/2-inch-thick wedges. Place the yellow squash zucchini and carrots in a saucepan barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes until the vegetables are very soft. Meanwhile warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet return it to medium-low heat and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them. Drain the squash mixture mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes until golden brown and lightly firm in the center. Serve hot.

zucchini carrot unsalted butter onion garlic clove cheddar cheese black pepper eggs

Galliano Espresso

Pour liqueur into a warmed coffee glass. Use an electric coffee machine plunger or Italian coffee maker to make 60ml (1/4 cup) of hot strong espresso. Pour over liqueur. Top with marshmallows. Sprinkle with drinking chocolate. Serve.

coffee marshmallows

Cinnamon Mocha Biscotti

Preheat oven to 325°F on convection bake setting. note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe. Combine butter sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix briefly. Add flour baking powder salt and cinnamon and mix until well blended. Fold in pecans chocolate morsels and cinnamon chips. Line a baking sheet with parchment paper. Scoop dough out onto paper and form into a large rectangle ¾-inch thick. Bake 25 minutes or until firm. Remove from oven and cool 10 minutes. Use a serrated knife to cut the dough into ½-inch thick slices. Place on a parchment-lined baking sheet and return to the oven for 8 minutes. Turn and bake 8 minutes more. Remove from oven and cool completely on wire racks before storing in an airtight container.

butter margarine brown sugar white sugar instant espresso instant coffee granules eggs vanilla all-purpose flour baking powder salt ground cinnamon pecans

Garden Vegetable Latkes

Preheat oven to 325. Shred the potatoes carrots and parsnips. Roll the vegetables up in a clean kitchen dish towel and squeeze all the moisture out. In a medium bowl blend the flour dill onions salt and pepper. Add the vegetables and toss to coat well. Mix in the eggs. Heat oil in a large skillet over medium heat. Working in batches drop 2 tablespoons of batter per pancake into hot oil. Using a spoon spread to 4 inch rounds. Cook until brown about 3 minutes per side. Transfer cooked latkes to a baking sheet to keep warm in the oven. Repeat with remaining batter adding more oil to skillet as needed. Serve hot with some sour cream mixed with additional dill and green onions.

yukon gold potatoes carrots parsnips flour fresh dill green onion salt pepper eggs sour cream

Dutch Mustard Soup (Zaanse Mosterdsoep)

Bring water to boil. Add creme fraiche mustard and cheese. Stir until smooth. Add cornstarch. Continue stirring. When soup thickens add salt and pepper to taste. Garnish with chopped spring oniom.

water vegetable bouillon cubes creme fraiche coarse grain mustard cornstarch spring onion

Boston Brown Bread

Mix and sift dry ingredients together very well. Stir in remaining ingredients. Place rounds of greased parchment or waxed paper in the bottom of clean one-pound cans; grease the sides of the cans and fill 2/3 full with batter. Place the cans on a rack in a large kettle; add warm water to half the height of the can. Cover the kettle and let the water come to the boil. Boil gently from 1 to 2 hours or until well done adding more boiling water as necessary to keep the water at the desired level. Uncover the kettle and place cans in a 400F oven for a few minutes to dry the top. Remove from the cans immediately and serve hot with baked beans.

cornmeal whole wheat flour baking soda salt molasses buttermilk

Red Velvet Cake

Cream shortening sugar eggs and flavors. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix baking soda and vinegar in small bowl; add to batter. blend. Bake in three 9\" or 10\" pans for 20 - 25 minutes at 350°. Let cool completely. For the frosting blend all the ingredients until smooth. Cover the cake with the frosting.

shortening sugar eggs vanilla cake flour buttermilk salt vinegar baking soda cream cheese butter vanilla powdered sugar

Wendy's Refried Frijoles

Drain beans and rinse. Using a potato masher roughly mash the beans. Heat a frying pan with a little olive oil and gently fry the onions and garlic until just starting to brown. Add beans and mix thoroughly. Add salt to taste. Stir through coriander and serve.

red kidney beans red onion garlic clove salt

Slow Cooker Hearty Chili With Beef or Venison

Cook and drain meat. Add all ingredients except cheese to the crock pot. Mix ingredients well Cook on low heat for 6 hours. When serving top each bowl with shredded cheese.

ground beef onion red kidney beans dark red kidney beans garlic diced tomatoes tomato sauce chili powder pepper cinnamon adobo seasoning cheese

Grandma Clara's Chocolate Drop Cookies

ream sugar & shortening; add egg and milk mixing well. Add the remaining ingredients. Drop from spoonfuls onto greased cookie sheet about 1" apart. Bake at 350 10-12 minutes. Test with a toothpick like you would for cake.

shortening brown sugar egg milk flour baking soda vanilla

Turkey with Jicama Ginger Salsa

Rinse turkey and pat dry with paper towels. Sprinkle turkey with salt and pepper. Insert meat thermometer into turkey and place in a slow cooker. Add wine. Sprinkle with celery and parsley. Cover and cook on LOW 4-5 hours or until turkey is tender and an instant read thermometer registers 180 degrees. While turkey cooks make salsa. Combine jicama cilantro onions gingerroot jalapeno chile and tomato in a medium bowl. Refrigerate until ready to serve. Slice turkey and serve with salsa. Recipe from Healthy Crockery Cookery by Mable Hoffman and sent to you by Betty Copeland.

turkey breast salt ground black pepper white wine celery fresh parsley jicama fresh cilantro green onion jalapeno chile tomatoes

Round Steak Cubes With Sauce

In covered dutch oven add oil oil. Preheat oven to 325°F. Cut off fat from round steaks discard. Cut in two inch long strips then stack and cut in chunks. Put in dutch oven. Brown on top of burner medium heat Turning a few times to coat and cook. Note: Split the sugar between wet and dry ingredients. In mixing bowl add flour sugar salt pepper gram marsala dry mustard all spice and celery seed.Mix. In another mixing bowl add liquid sugar substitute tomato sauce vinegar garlic and water. Stir to blend. Add dry ingredients to wet ingredients stirring. Pour over browned meat. Cover and cook in the oven about 2 hours May be necessary to add 1/4 cup water every hour. Note: If you want to add hot sauce ie Tabasco or other brand add right before serving and stir.

beef round steak olive oil flour sugar salt black pepper marsala dry mustard allspice celery seed tomato sauce white vinegar water garlic

Crepes for Two

Combine flour milk eggs and oil and salt. Heat a small skillet or crepe pan spray with non-stick oil and removed from heat. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly. Return to heat; brown on one side. Invert pan over paper towel to remove. Repeat with remaining batter. Fill with marmalade and roll. Sprinkle with powdered sugar.

flour milk egg salt powdered sugar orange marmalade

Amazing, Easy Dairy-Free Lasagna

Preheat oven to 375. Place cream cheese in a microwave safe bowl and soften for about 30 seconds. Once the cream cheese is soft enough to be stirred with a spoon mix in Italian seasoning and garlic powder. In a glass bread dish assemble lasagna in layers of 1/2 cup pasta sauce 2-3 lasagna noodles (broken to fit if needed) 1/4 cup cheese mixture and 1/4 cup spinach. Repeat twice. Top lasagna with and any remaining sauce and remaining cheese mixture. Bake for 30 minutes or until cream cheese mixture is slightly brown. Allow to rest 10-15 minutes before serving.

vegan cream cheese garlic powder frozen spinach

Lemon Delicacy

Combine the butter and sugar. Add lemon juice grated rind egg yolks and flour; mix. Add milk and beaten egg whites. Pour into a 1-quart baking dish; set in pan of hot water. Bake for about 45 minutes at 350°F.

butter white sugar lemon flour milk

Faux Sour Cream (Tofu)

Get out your blender or food processor. Throw all the ingredients in and blend blend blend until it is creamy. This may take a while but it will happen. Taste and adjust seasonings accordingly (I added a bit more soy sauce and vinegar to mine). Store in a tightly sealed container in the refrigerator. This should keep for about 5 days. It may seperate upon refrigeration so in this even just mix it back together with a fork before serving. Mine has sort of a brownish-tint (perhaps from the soy sauce) and I wouldn't necessarily try and pass this off as real sour cream on your hubby's baked potato but if you want it for a recipe (not sure about baked goods) this should be okay. If using for Vegetarian or Vegan and you wish to use honey please check to make sure they consume honey. Many do not.

tofu lemon juice vinegar artificial sweetener soy sauce

Kampai Shrimp

sautee shrimp in butter garlic green onion. juice lemon on it after cooked. for sauce prepare ranch dressing according to package instructions. add remaining ingredients to taste. dip shrimp in sauce yum!

shrimp butter garlic clove green onions lemon soy sauce honey

Ranch Style Chex Mix

Mix dry ingredients in large resealable plastic food-storage bag. Add remaining ingredients and seal bag. Shake until well mixed.

margarine butter parmesan cheese

Ocopa Sauce

Heat the oil and saute onion garlic huacatay and ají amarillo until well browned. Remove from heat and allow to cool. In a food processor coarsely mix the cooled vegetables with the cookies peanuts and cheese. Slowely add evaporated milk if needed to reach a thick yet ourable consistency. Add salt and pepper to taste. Serve over cold sliced boiled potatoes garnished with boiled egg slices.

red onions garlic cloves herbs bell peppers graham crackers roasted peanuts evaporated milk salt pepper

Pearly Scotch Broth

In the slow cooker combine the lamb barley carrot leeks celery and water. Cover and cook on low for 5 to 7 hours until meat is very tender and falling apart; add salt and pepper to taste. Ladle into serving dishes and garnish with parsley. Enjoy!

shoulder lamb chops pearl barley carrot leeks celery rib water salt pepper parsley

Zucchini Pasta Primavera (Raw Vegan)

Blend or mash avocado & lemon juice together and pour over zucchini noodles. Throw the rest of the ingredients in & toss. ENJOY!

avocado lemon zucchini celery cherry tomatoes red bell pepper fresh basil

Bean and Bacon Soup

Place dried beans in a large stockpot and cover with 5 cups water. Cover pot and bring to a boil and cook an additional 2 minutes over high heat. Remove pot from heat and allow to stand covered for 1 hour. Return pot to stovetop and cook covered for 2 1/2 - 3 hours or until beans are tender and drain. Combine cooked beans onion 3 cups water bacon and taco seasoning in a slow cooker. Mix well. Cook on low 8-10 hours. Add tomatoes stir well and cook an additional 30 minutes.

water onion water diced tomatoes

Five Fruit Granola Scones

Preheat oven to 375 degrees; grease a baking sheet. Combine the flour 1/4 cup sugar baking powder and salt in a large bowl.Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs; stir in the granola. Stir in the fruit cocktail and eggs; blend just until moistened. Place the dough on a lightly floured surface. Roll out the dough into a 7-inch circle with a lightly floured rolling pin; place on the baking sheet. Sprinkle the remaining sugar over the top. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.Cut into 6 wedges. Remove from the baking sheet.Cool on a wire rack for 10 minutes.Serve warm or cool completely.

all-purpose flour sugar baking powder salt butter granola cereal eggs

Black-Eyed Pea Cornbread

Saute sausage and onion until brown drain and set aside. Combine cornmeal and other dry ingredients. Beat eggs buttermilk and oil together and combine with dry ingredients (batter will be lumpy). Add sausage and onion mixture green pepper corn cheese peas and jalepenos. Pour into very hot lightly greased iron skillet. Bake in a preheated oven at 350 degrees for 50-55 minutes.

pork sausage onion cornmeal flour salt baking soda eggs buttermilk bell pepper cheddar cheese black-eyed peas

Silver Beet Ricotta and Feta Pie

Preheat oven to 200C (180C fan forced). Grease a 6cm deep x 20 cm (base) round spring form pan and line the base and sides with baking/parchment paper and place on a large baking tray. Remove and discard stems from the the silver beet (kale) and roughly chop the leaves. Heat a fry pan/skillet over high heat and cook silver beet in batches stirring for 2 minutes or until wilted (how many batches will depend on the size of your pan) and transfer to a colander over a large bowl and using the back of a large spoon press silver beet/kale to drain excess liquid and cool for 5 minutes. Combine onion ricotta feta lemon rind eggs and 1 cup of cheddar (tasty) cheese in a large bowl and add silver beet and add seasoning of salt and pepper and stir to combine. Place 1 tortilla in the base of the prepared spring form pan and spread one-third of silver beet mixture over tortilla and repeat layers twice with tortillas and silver beet mix and finish with a tortilla and sprinkle with remaining 1/2 cup of cheddar (tasty) cheese. Bake uncovered for 5 minutes or until golden and then stand in pan for 5 minutes before you remove from the pan and cut into wedges.

silver beet green onions ricotta cheese feta cheese lemon rind eggs cheddar cheese flour tortillas

Kentucky Pole Beans and Potatoes

Note: The recipe called for a 1-inch chunk of streak-o-lean (lean salt pork) but the website doesn't recognize. You can use streak-o-lean if you can find it ham hock pork belly or bacon. Pinch off the ends of the beans and if necessary remove any strings. Snap the beans into 1-1/2 inch pieces rinse well in a colander and transfer to a large pot. Add the cooking meat salt and pepper and enough water to cover by 1 inch. Bring to a boil reduce heat to low cover and simmer the beans slowly until tender but still slightly firm about 1 hour. Meanwhile rinse the potatoes to remove any grit cut away a strip of peel around the center of each with a vegetable peeler. Add the potatoes to the beans stir and continue to simmer until tender about 30 minutes adding more water if needed. Drain and serve hot in a large bowl.

fresh green beans ham hock salt fresh ground black pepper

Buttered Tomatoes

Peel tomatoes and remove pulp and seeds; discard pulp and seeds. Dice the fleshy part of the tomatoes. Melt butter in a skillet; sauté tomatoes in the butter. Stir in the salt and pepper sugar and basil. Cover and cook about 5 minutes.

tomatoes tomatoes butter sugar basil

Pot Roast With Sour Cream Gravy

Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover reduce heat and simmer 2 1/3 hours. Add vegetables cover and simmer 30 minutes longer or until vegetables are tender adding additional water if needed. Remove roast and vegetables to a serving dish. drain off drippings leaving 2 tablespoons of drippings in pan; reserve remaining drippings. Stir flour into drippings in pan with wire whisk cook over medium heat until browned stirring constantly. Add enough water to reserved drippings to make 1 cup stir into flour and cook stirring constantly until smooth and slightly thickened. Add sour cream salt and pepper cook stirring constantly until thoroughly heated. Serve gravy with roast and vegetables.

water potatoes carrots onions all-purpose flour sour cream salt pepper

Dustys Hamburger Soup

rumble hamburger and diced onion in pot. Simmer with 4 cups of water Add remaining Inderdiants Cover cook until it thickens.

hamburger onion water potatoes tomatoes tomato juice

Easy and Delicious Cake

Mix first four ingredients and add one can of frosting to the batter. Bake at 350° F for 45 minutes. Put other can of frosting on microwave oven to thin slightly then pour over cooled cake. Original note says coconut pecan and lemon frostings are specially good for this recipe.

eggs water

Quick Lentil Italian Tomato Soup

Saute onion and garlic in olive oil until softened. Stir in remaining ingredients and bring to a boil. Cover and simmer for 10 minutes stirring occasionally. Serve with a dollop of plain yogurt or sour cream and warm chole wheat pitas.

onion garlic clove olive oil red lentil chicken vegetable broth Italian-style stewed tomatoes

Bacon Cheddar Biscuits

Preheat oven to 450~. Grease a large baking sheet. Into a bowl combine flour baking powder sugar baking soda and salt. Blend butter into flour with pastry cutter until mixture resembles meal. Stir in bacon and cheese then add buttermilk and stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface knead gently 8 times. Pat out dough into a 6 X 5 inch rectangle. Cut dough into 9 rectangles and arrange about 1 inch apart on baking sheet. Bake biscuits in middle of oven 15 minutes or until golden brown.

all-purpose flour baking powder sugar baking soda salt butter cheddar cheese buttermilk

Orange Dreamsicle Smoothie

Place all ingredients in blender. Blend 2 minutes or until mixed well and smooth.

mandarin oranges low-fat vanilla yogurt pure vanilla extract honey

Yes Another Green Monster- Zucchini -Recipe With Summer Garden V

.In a large skillet drizzle olive oil approx 2 Tbsp and warm up. Add in sliced onions and garlic cook til it smells good about 3 minute. Add in remaining veggies and stir season with salt and pepper stir. cook an additional 10 min or until veggies are almost soft. Add in red lentils and stir. (if you need additional liquid-depending on tomatoes then add in a bit of water or veggie stock). Add in basil leaves. Cook an additional 5 minute. Sprinkle with parmesean cheese. Turn heat off and cover. Fold mixture together and serve warm. Note- depending on veggies times will be adjusted. you can also omit red lentils and serve over rice or orzo or eat plain. Please taste test as some may want more spices or salt. I can see Cayenne peppers giving a nice boost. Remember to have fun with this recipe it is after all another ZUKE recipe.

olive oil zucchini onion garlic cloves roma tomatoes fresh basil parmesan cheese green beans red lentil sea salt pepper

Sugar Free Coconut Cream Pie

Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown. Mix milk coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes. ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

sugar-free instant vanilla pudding mix milk coconut flakes Cool Whip Topping

Chocolate Pie

Melt chocolate sugar and butter and cornstarch in small amount of water. Mix milk and eggs slightly beaten. Add this to the first mixture and cook until thick. Add vanilla.

milk chocolate sugar butter cornstarch vanilla

Easy Eclair Dessert

Arrange 1 1/2 cups of the graham cracker crumbs on bottom of 13 x 9\" pan. In a mixing bowl combine milk and vanilla pudding mixes. Beat with a wire whisk for two minutes. Gently stir in whipped topping. Spread pudding mixture over graham cracker crumbs. Place remaining graham cracker crumbs over pudding. Remove top and foil from frosting container. Microwave frosting in container on high 1 minute or until pourable. Spread evenly over cracker crumbs. Refrigerate 4 hours or overnight.

low-fat graham crackers skim milk fat-free sugar-free vanilla pudding mix Cool Whip Free low-fat graham cracker

Vegie Beef Stir-Fry

Brown steak strips in a frying pan set aside when browned. Stir-fry the onion and carrot and cauliflower for about 5 minutes. Add the brocolli and capsicums stir-fry for a couple of minutes and add all of the canned ingredients. Stir-fry for a few more minutes and re-add the steak add the sauce/honey/garlic and stir until well combined. Put the lid on the frying pan and let simmer. After 10minutes turn off the frying pan give it a good stir and let sit for an extra 15minutes to cool and to seep in a bit more flavour. Serve over rice.

red capsicum green capsicum onion broccoli florets cauliflower florets carrot sliced water chestnuts bamboo shoots soy sauce honey garlic

St. Patty's Day Corned Beef

BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET! Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process). Place meat in a large Dutch oven and cover with water. Add ale bay leaves cinnamon stick cloves a light shake of crushed red pepper flakes peppercorns garlic and the onion chunks to the pot. Bring to a boil then lower heat just a bit and boil very gently with lid ajar for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork. Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces especially in the first hour (It should still be hot enough to still gently boil but not spilling over the sides of the pot). Meat should be very very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size. In the last half hour or so of cooking time boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl. Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces). Surround meat with boiled carrots potatoes and onion pieces. Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables. If needed make up extra dry rub to coat the vegetables (we often do this). Bake uncovered in a preheated 325°F oven for about 20 minutes until the top of the meat begins to look shiny. Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat. Note: The meat will take on a very bright red hue when sliced- this is perfectly normal and is a result of both the brining nature of corned beef and the red ale enhances this color. I often make an extra pan of vegetables sprinkled with a full batch of dry rub and include not only carrots and potatoes but parsnips as well (treat parsnips the same as you would a carrot.) I have successfully half-doubled this recipe when only larger corned beef cuts were available- larger cuts will take longer to boil but the roughly the same time to bake because the baking stage is merely to cook the dry rub into a glaze. PLEASE NOTE: If you substitute regular brown ale then you will not get the same result in both color and flavor (You may substitute another Irish ale or even an Irish lager if you must but we really prefer the red ale).

water bay leaves red Irish ale crushed red pepper flakes cinnamon sticks peppercorns garlic cloves cloves red onion carrots brown sugar ground cloves ground ginger mustard powder

Beet and Orange Salad

Scrub beets and boil until tender-crisp (about 10 minutes). Take out of water and slip skins off. Mix juices vinegar water sugar orange zest and cinnamon in a large pot and bring to simmer. Slice beets in egg slicer and drop into simmering liquid. Simmer until beets are very tender (about 5 minutes). Drop sliced red onion into liquid for last 2 minutes. Drain beets and onions and reserve 1//2 cup of liquid. Section oranges and place in bowl along with beets and onion. Combine reserved liquid with salt& fresh ground pepper. Drizzle oil in slowly while whisking. Toss dressing with beets onions and oranges. Chill. Serve over a bed of butter or baby lettuces.

beets grapefruit juice cider vinegar water sugar cinnamon red onion oranges olive oil salt pepper orange zest of

Taco Soup With Beer

Brown beef in a large pot until no longer pink draining off all fat. Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef. Bring to a boil then reduce heat to simmer and let cook 30 minutes. Meanwhile preheat oven to 400°F. Using kitchen shears cut tortillas into thin strips. Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray. Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up. Serve soup in bowls with a few of the tortilla strips set on top as a garnish.

lean ground beef pinto beans corn green beans stewed tomatoes beer tomatoes and green chilies corn tortillas salt

Ensalada De Manzanas Con Manchego

Toast the walnuts in a cast iron skillet until lightly toasted and fragrant. Set aside to cool. Whisk the oil into the apple cider vinegar. Add salt and cracked black pepper to taste. Set aside. Combine the apples cheese chives and walnuts in a salad bowl. Toss gently. Divide and arrange the romaine lettuce onto 4 salad plates. Place the salad ingredients onto each plate. Drizzle each serving with the simple vinaigrette. Garnish each serving with a lemon wedge. ¡Ole!

granny smith apple manchego cheese fresh chives walnuts extra virgin olive oil apple cider vinegar salt cracked black pepper romaine lettuce lemon wedges

Pelmeni (Siberian Ravioli)

To make the dough. Place the flour and salt in the bowl of a food processor fitted with a metal blade. With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball. Remove the dough and place on a floured surface. Form into a ball then flatten wrap in cling film and chill for about 30 minutes. To make the filling. Mix the other ingredients together in a bowl. When the dough is ready roll out to about 1/8 inch thick. Cut out 3 inch rounds with a biscuit cutter or a lid. Put a scant teaspoon of the filling onto each 3 inch shape. Fold over and seal the edges with a fork. Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli. Place on a baking tray covered with a clean tea towel. Put in the freezer and freeze overnight (they can be kept for up to 3 months). To cook the pelmeni bring 3 1/2 pts of water to the boil. Drop in the pelmeni by the dozen. Simmer uncovered for 10 minutes or until they rise to the surface. Serve with melted butter or soured cream.

plain flour salt egg ground pork minced beef onion salt fresh ground black pepper fresh parsley

Low-Fat Harvest Grape Cake

Heat oven to 180°C / fan 160°C / gas 4. Grease a deep round 20cm cake tin. Dust the grapes with a little of the flour. Put the remaining flour sugar and baking powder into a large bowl. Add the eggs one at a time beating well with a whisk after each addition until the mixture is the consistency of batter. Add the grapes and olive oil and mix well together. Pour the mixture into the prepared tin and bake for about 1 hr until golden and well risen. Turn out onto a wire rack and leave to cool. If you like dust the top with icing sugar to serve.

butter seedless black grapes plain flour baking powder eggs olive oil icing sugar

Christmas Cherry Pie

Drain cherries reserving 2 tbsp juice. In a large saucepan combine sugar and flour. Stir in the pineapple cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set. Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping.

tart cherries sugar all-purpose flour crushed pineapple cherry gelatin firm bananas pecans

Honey & Mustard Lamb Cutlets With Baby Chats

Preheat oven to 220d Celsius. Toss together potatoes and garlic with a little olive oil rosemary and seasoning in an oven tray. Cook in oven for 15 mins tossing regularly. Mix together mustard lemon and honey. Then move the potatoes to one side and add chops. Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins till done to your liking turning once. Serve with steamed beans or asparagus or perhaps a green salad.

baby potatoes garlic cloves olive oil fresh rosemary needles salt fresh ground pepper Dijon mustard honey lamb cutlets

Grandma's Apple Pie

In a medium bowl beat the butter or margarine and cream cheese together until smooth. Work in the flour to make a soft dough. Divide the dough into two balls wrap them and chill them in the fridge for a minimum of 1 hour. Mix the sliced apples with the cinnamon sugar and lemon juice reserving a little sugar and cinnamon. Mix well. On a lightly floured surface roll out one ball of pastry and use it to line a deep 10-inch pie dish. Bake the pastry blind (see note on baking blind). When the pie shell has cooled fill it with the apples piling them higher in the center. Roll out the other pastry ball thinly and gently lay it on top. Press the edges together trim off any excess pastry then mark the edges with a fork and prick the top of the pie several times. Mix the reserved cinnamon and sugar together and sprinkle the mixture on top of the pie. Bake at 375 F for 35-40 minutes until the topping is golden brown and the apples have cooked. Note: Baking Blind: Baking blind which partially cooks the pie shell will ensure that it stays crisp under a liquid filling. Cover the pastry including the rim with aluminum foil to prevent it from rising. Weigh it down with baking beans (dried lima or butter beans are perfect). Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells). Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.

butter margarine low-fat cream cheese all-purpose flour apples ground cinnamon sugar lemon juice

Pumpkin Cream Cheese Muffins With Streusel Topping

To prepare the filling combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it but it still worked well. Just a little messy). To make the muffins combine the flour spices salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer combine the eggs oil sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined. To make the streusel topping combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly. Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

flour cinnamon nutmeg pumpkin pie spice salt baking soda eggs sugar pumpkin puree cream cheese powdered sugar sugar flour butter cinnamon

Greek Garden Salad

In a bowl combine the first seven ingredients. Just before serving add salad dressing and oregeno; toss to coat. Serve in a lettuce lined bowl if desired.

tomatoes cucumber green bell pepper feta cheese blue cheese green onion sliced ripe olives dried oregano lettuce

Pumpkin Pound Cake

Mix sugar and eggs in large bowl. Pour in oil beating at medium speed until well blended about 3 minutes. Mix dry ingredients together then add them to batter. Add pumpkin and mix at slower speed until blended. Pour mixture into well-greased and floured tube pan. Bake at 350 degrees F for 1 hour. Cool on wire rack before adding icing. To make icing mix cream cheese margarine and vanilla extract. Add sugar and beat until creamy and smooth. After icing the cooled cake sprinkle top with nuts if desired.

sugar eggs flour salt ground cinnamon ground ginger ground cloves ground nutmeg baking soda canned pumpkin cream cheese margarine vanilla extract powdered sugar pecans

Aloha Smoothie

Place ingredients in blender and blend until smooth. Serve immediately.

anana

Baked Chicken With Sun-Dried Tomato Sauce

Preheat oven to 375°F. Mix wheat germ 1.2 teaspoon salt and pepper and pour into a flat bowl. Place beaten egg whites in another bowl. Dip each piece of chicken in egg whites then in wheat-germ mixture to coat. Place pieces on baking sheet which has been sprayed with cooking spray. Bake for 20 minutes or until done -- this will depend on the size of the tenders. Meanwhile pour boiling water over sun-dried tomatoes and allow to sit for 10 minutes. Put tomatoes and water roasted red peppers (may sub pimento) vinegar and remaining salt in a blender and blend until smooth. Taste and adjust salt and pepper to taste. Heat sauce in microwave or sauce pan and pour over chicken. We prefer to serve the sauce on the side as a dip -- .

wheat germ table salt black pepper water sun-dried tomatoes red wine vinegar salt

Beef Vindaloo

Cut steak into 3cm cubes. Heat both seeds in dry pan stirring until they pop taking care not to burn; cool. Combine seeds steak coriander curry powder ginger garlic paste vinegar and oil in bowl mix well; cover refrigerate overnight. Heat extra oil in pan add onions cook stirring until soft. Add steak mixture cook stirring about 10 minutes. Stir in undrained crushed tomatoes and puree simmer covered about 50 minutes or until steak is tender.

black mustard seeds cumin seed ground coriander curry powder fresh ginger garlic vindaloo curry paste apple cider vinegar onions canned tomatoes tomato puree

Spaghetti Alla Carbonara

In a large skillet heat olive oil and butter; add in pancetta; stir/saute until golden. Transfer pancetta using a slotted spoon to paper towel lined plate to drain. Cook pasta in boiling salted water until al dente about 10 minutes; drain. Meanwhile beat the eggs ¼ cup cheese and pepper in a large serving bowl; add hot pasta; toss; **note-the pasta should be added immediately after draining; the heat from the pasta will cook the eggs enough to prevent disease. Sprinkle the pancetta on top along with the remaining cheese.

olive oil butter pancetta spaghetti eggs pecorino romano cheese fresh ground black pepper

Broccoli With Nuts and Cherries

Place broccoli in a steamer basket then put that into a large saucepan containing an inch of water. Bring to a boil then cover & steam 3 to 4 minutes or until tender. Meanwhile in a large nonstick skillet coated with cooking spray saute walnuts & garlic in the oil until garlic is tender. Stir in the cherries salt pepper flakes & broccoli tossing to coat.

broccoli walnuts garlic cloves extra virgin olive oil cherries salt crushed red pepper flakes

Italian Chicken Livers

Rinse & drain Livers in colander. Put flour (crushed pork rinds may be used for Low Carb alternative). Salt & pepper in Ziploc bag. Add the livers in batches & shake until covered. Place on baking sheet in single layers. Slice garlic (if needed I used dried minced) mince onion & mushrooms. In large pan cook the sausages (remove casings first!) brown evenly. Remove from pan Reserve. Add the livers to the same pan in batches. Do not crowd or they'll stick together! Cook till crisp & remove to plate. Reserve. Add the garlic stir a couple of times add onion. Cook stirring frequently till the onions are translucent. Add the mushrooms & sage ( I used dried crumpled leaf sage). Continue to stir til the mushrooms are tender (if fresh I used canned.)Add the Marsala & stir scraping up any browned bits. Simmer a couple of minutes add the livers & sausage. Simmer for 3-4 minute longer & serve.

chicken liver flour salt pepper olive oil garlic cloves onion fresh sage leaf dry marsala wine

Alfredo Pasta Casserole

Brown ground beef with onion drain & return to pan. Add red sauce to pan. Add water to jar and swish to get all the sauce loose & add to meat mixture. Add salt pepper garlic and bay leaf. Let simmer and thicken. Cook noodles according to pkg directions. Drain noodles & put back in the pot. Add alfredo sauce to the pot of noodles stir gently to coat all the noodles. Add milk to alfredo jar and swish to loosen rest of the sauce adding to the noodle pot. Spray 9 x 13 dish with cooking spray. Add 1/2 meat mixture to bottom of dish. Add 1/2 noodle mixture then 1/2 of parmesan. Repeat layers ending with shredded parmesan. Cover and bake at 400 degrees for 40 minutes.

lean ground beef onion water bay leaf garlic clove alfredo sauce milk parmesan cheese

Whole Baked Fish With Sun-Dried Tomatoes

Preheat the oven to 220C/Gas 200C/Gas 7. Put the sliced onion pepper and new potatoes on a large baking tray and drizzle with 1tsp of the oil. Season with a little salt and lots of freshly ground black pepper. Toss the veg together well and spread them out on the tray. Bake in the oven for 20 minutes or until the vegetables are lightly browned and beginning to soften. While the vegetables are cooking make the stuffing for the fish. Put the ciabatta pieces in a large non-stick frying pan and place it over a medium heat. Cook for 4-5 minutes turning regularly until the chunks of bread are lightly toasted. Cut the sun-dried tomatoes into thin strips and finely slice the garlic. Add the pine nuts garlic and tomatoes to the frying pan and toss together over a low heat for 2 minutes more until the nuts are lightly toasted. Remove the pan from the heat and leave to cool for a few minutes. Add the parsley and basil leaves and toss together. Working carefully as some sea bass fins are very spiky slash the fish diagonally with a knife 4 times down each side. Sprinkle with half the lemon juice making sure plenty goes into each cut and season with black pepper. Take the tray with the vegetables out of the oven and turn them with a spatula. Push the veg into a heap down the centre of the tin and place the fish on top. Open the fish and spoon the bread tomato and herb filling inside. Don't worry if a few pieces fall on to the tray but try to keep them close to the fish or they could burn. And remember that the backing tray will be hot so watch your fingers. Close the fish and drizzle with the remaining lemon juice and the rest of the oil. Bake for 20-25 minutes or until the fish is just cooked and the filling is hot. Check by sliding a knife into the thickest part of the fish and peering inside - the fish should look white and a little flaky rather than translucent. Serve right away - nothing else needed.

onion pepper potatoes sun-dried tomatoes garlic cloves pine nuts parsley basil lemon salt pepper

Garlic Chili Oil Rib Eye Steaks

Marinade: Combine olive oil garlic salt pepper and chili flakes. Add steaks; rub marinade all over. Cover and chill for 4 hours. (Make ahead: chill for up to 24 hours). Preheat grill. Grill until medium rare about 10 - 15 minutes. Transfer to a cutting board; tent with foil and let stand for 5 minutes.

olive oil garlic salt pepper

White Chicken Chili

Over medium-low heat in a small saucepan combine all ingredients. Heat until warm stirring occasionally. Ladle into individual bowls. Top with mozzerella cheese. Serve.

chicken breast chicken broth great northern beans mozzarella cheese

Silky Chocolate Peanut Butter Pie

Melt chocolate chips in a small bowl in microwave at high power 90 seconds. Stir until smooth. Cool slightly. Place tofu peanut butter sugar & vanilla in blender or food processor and whirl until smooth. Add chocolate and whirl until combined. Pour into crust. Cover with plastic wrap and refrigerate several hours until filling is set. Can garnish with peanuts melted chocolate or whipped cream.

chocolate chips soft silken tofu creamy peanut butter sugar vanilla prepared graham cracker crust

Garlic Thyme Pork Tenderloin With Creamy Cider Sauce

Heat oven to 450°F Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat. Cook pork in batches 5 minutes or until browned on all sides. Place on rimmed baking sheet; sprinkle with 1/2 teaspoon each of the salt and pepper. Reserve skillet. Combine oil 2 tablespoons of the thyme and garlic; brush over tops and sides of tenderloins. Bake 20 to 25 minutes or until internal temperature reaches 145°F Place on cutting board; cover loosely with foil. Let stand 10 minutes before slicing. Meanwhile melt remaining 1 tablespoon butter in same skillet over medium-high heat. Cook and stir shallots 3 minutes or until softened. Add cider and broth; increase heat to high. Cook 6 to 8 minutes or until reduced to 1 cup. Stir in cream; simmer 4 to 6 minutes or until slightly thickened and reduced to 1 cup. Stir in remaining 1 tablespoon thyme 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve sauce over tenderloins.

butter salt pepper olive oil fresh thyme garlic cloves shallot unsweetened apple cider reduced-sodium chicken broth heavy whipping cream

Lentil Feta Salad

In small dry skillet toast almonds over medium heat stirring often until golden about 5 minutes. Set aside. Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer uncovered until tender about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic. In large bowl whisk together oil vinegar oregano salt and pepper. Add lentils cucumber tomatoes onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.). Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.

dry green lentils garlic cloves extra virgin olive oil red wine vinegar fresh oregano dried oregano salt pepper cucumbers cherry tomatoes red onion fresh parsley feta cheese