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A Very Popular BBQ Sauce

In a blender combine brown sugar ketchup vinegar water and Worcestershire sauce. Season with mustard paprika salt pepper and hot pepper sauce. Blend until smooth. FOOTNOTE: This will fill a 32-ounce ketchup bottle exactly. Cut back on the brown sugar to make it less sweet or add more Worcestershire sauce for more 'steak sauce' appeal.

brown sugar ketchup red wine vinegar water Worcestershire sauce dry mustard paprika salt black pepper

Hawaiian BBQ Chicken Quesadillas

Start to heat up a skillet on the stove because this won't take long. Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken. Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla. Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side. When done cut into wedges and serve with added BBQ sauce if you like to dip.

flour tortillas chicken breast barbecue sauce crushed pineapple bacon bits cheese

Hot & Juicy Reuben Sandwhiches

Trim excess fat from corned beef. Place meat in slow cooker. Add sauerkraut broth onion garlic caraway seeds and peppercorns. Cover; cook on LOW 7 to 9 hours. Remove beef from slow cooker. Cut across the grain into 1/4 inch thick slices. Divide evenly on 4 slices of bread. Top each slice with 1/2 cup drained sauerkraut mixture and once slice cheese. Spread mustard on remaining 4 slices. Close sandwich.

corned beef sauerkraut beef broth onion garlic clove caraway seed peppercorns swiss cheese mustard

Caramel Apple Almond Muffins

Preheat oven to 375F grease 4 jumbo muffin cups or line with paper liners. In a bowl beat the applesauce stevia baking blend brown sugar vanilla almond milk and rice vinegar until smooth. Stir in the flour baking soda baking powder salt cinnamon egg and caramel stevia. Fold in the apple and slivered almonds. Portion into the muffin cups and top with oats almonds and sugar. Bake 30 minutes. Cool in the tin for 5 minutes then turn out onto a wire rackand cool completely.

unsweetened applesauce stevia dark brown sugar vanilla extract rice vinegar whole wheat pastry flour baking soda baking powder sea salt cinnamon egg stevia apple rolled oats turbinado sugar

mango lime salad

mix all ingredients in a large bowl tossing occasionally. let stand at room temperature for 30 minutes. serve at room temperature or chilled.

mangoes light brown sugar fresh lime juice lemon zest of dark rum

Tho Ruung Red Curry Stir Fry

Whisk together curry paste sugar garlic and 2 tbsp water in small bowl. Set aside. Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion and cook 5 minutes or until eggplant is browned. Stir in curry mixture and cook 30 seconds or until vegetables are coated. Add mustard greens and cook 1 to 2 minutes or until leaves are wilted. Stir in coconut milk and 1 1/2 cups water and season with salt if desired. Cover and bring to a simmer. Reduce heat to medium-low and simmer 10 to 15 minutes or until eggplant is tender. Serve with lime wedges.

Thai red curry paste sugar garlic cloves garlic eggplants onion swiss chard light coconut milk lime wedge

Individual Low Carb Cheesecakes

Preheat oven to 325°F. Beat cream cheese for 1 minute until smooth and free of any lumps. Gradually incorporate sweetener and beat until creamy. Add eggs 1 at a time until combined. Mix in vanilla and lemon zest. Blend in the sour cream. Be careful not to over-beat the mixture as it will incorporate too much air causing the cakes to puff when baking then fall and crack when cooling. Line cupcake pan with foil (they come out much better than with paper) liners. Fill cups with mixture. Bake in preheated oven for 20 - 25 minutes. Cheesecakes should still jiggle they will firm up after they have been chilled. Remove from baking pan cover and refrigerate at least 4 hours before serving.

reduced-fat cream cheese artificial sweetener eggs vanilla lemon zest of sour cream

Mongolian Beef

Combine beef egg white salt and 1 tablespoon cornstarch; mix well with hand. heat oil to 400°; deep-fry beef 30 seconds; drain (or stir-fry beef in 1-2 tablespoons oil). reheat 2 tablespoons oil in a wok; stir-fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in a bowl; add to vegetables; bring to a boil; add beef; stir-fry quickly until thoroughly heated.

salt cornstarch bamboo shoot scallion sherry wine hoisin sauce dark soy sauce sugar cornstarch

Turkey Gnocchi Soup

Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside. Meanwhile in a large dutch oven over medium heat melt the butter. Add the onion celery and garlic and sauté until the onion becomes translucent about 7 minutes. Whisk in the flour forming a roux. Cook for 1 minute. Pour in the cream and milk and add the carrots and chicken and bay-leafs to the dutch oven. Simmer until the mixture begins to thicken stirring often about 5 minutes. Add the chicken broth and allow the mixture to thicken again stirring often about 5 minutes or until the consistency desired is achieved. Stir in the gnocchi spinach cheese and seasonings and simmer until soup is heated through.

butter onion celery garlic cloves flour heavy cream 1% low-fat milk chicken broth carrot bay leaves turkey breast frozen spinach dried thyme dried oregano salt ground black pepper ground nutmeg mozzarella cheese

Grilled Eggplant Lasagna With Tomatoes and Three Cheeses

Using an 8 x 11 inch baking dish (or a dish about tht size). Layer the eggplant with salt in a colander. Set the colander on a large plate for 20 minutes. Rinse the eggplant slices and pat dry. Drizzle the eggplant on both sides with oil. Cook on a grill turning often until cooked through. Remove from the grill and set aside. Set the over to 350 degrees. Rub the inside of the baking dish with oil. Layer as follows: Place several slices of eggplant in the dish. Add black pepper 1/2 the basil 1/2 the tomatoes 1/3 of the Fontina 1/3 of the mozzarella 1/3 of the Romano. Continue layering in this way until you have made: 3 layers of eggplant and 2 layers of tomatoes. Sprinkle the top layer with the remaining cheese. Transfer the dish to the oven and bake for 40 to 45 minutes or until the cheese browns and the juices are bubbling at the edges. Serve at once.

eggplants kosher salt fresh ground black pepper olive oil basil leaves tomatoes Fontina cheese fresh mozzarella cheese romano cheese

Pork Tenderloin W/ Sour Cream Shallot Dill Sauce

Place the tenderloin medallions between sheets of plastic wrap or wax paper with the cut surfaces facing up and down. Pound the medallions into cutlets about 1/4 to 1/8 of an inch thick. Cut small slits on the edges of the cutlets so they won't curl when cooked. Season the half-cup flour with salt and pepper. Combine the egg and milk. Season the breadcrumbs with paprika. Dredge the cutlets first in the flour then the egg bath then the seasoned breadcrumbs. In a large skillet cook 3 cutlets at a time in hot shortening 2-3 minutes on each side. Remove the cutlets from the pan set aside and keep warm. Drain excess grease from pan. Return to heat and add butter and shallots. Sauté for about a minute. Deglaze pan with white wine scraping to loosen browned bits from the bottom of the pan. Once wine is almost completely evaporated add chicken stock and return to a boil. In a small bowl stir one tablespoon flour and the dill weed into the sour cream then stir the sour cream mixture into the broth. Stir and reduce over medium heat until thickened and bubbly. Serve the cutlets on a warm platter garnished with fresh dill. Pass the sauce separately.

flour egg milk paprika shortening butter dry white wine chicken broth flour shallots fresh dill sour cream

Shepherd's Pie

Brown ground beef with 1/2 chopped onion& 1 clove chopped garlic. Season to taste with salt pepper& worcestershire sauce. Spread into 9 x 13 baking dish. Saute remaining chopped onion 1 clove chopped garlic in a little butter- add sliced mushrooms and cook until soft. Layer on top of ground beef. Sprinkle frozen peas onto mushrooms. Spread on mashed potatoes next. Smooth completely to edges to seal like a crust. Lightly sprinkle potatoes with ground nutmeg. Top evenly with shredded cheese. Bake at 350 degrees for 30 minutes or until cheese starts to golden and contents are bubbling. Allow to cool 5 minutes before serving.

ground beef button mushrooms onion garlic frozen green peas mashed potatoes cheddar cheese Worcestershire sauce nutmeg butter

Kasbah Bites

Brown the ground chicken/turkey on a lightly oiled skillet remove when browned. Brown the onions turn heat down to medium. Add cooked rice mix. Return the chicken to the pan& add the peas then the almonds. Mix the honey& balsamic vinegar stir well add spices stir again. Pour this over the chicken mixture stir well cook 3 minutes longer and remove from heat. Melt butter in a small saucepan. Remove 3 sheets of phyllo pastry and lay them flat with the narrow end toward you (cover the remaining Phyllo with a damp towel). Flip up 2 sheets of Phyllo and lightly paint the bottom layer with butter flip the next sheet down and paint it with butter then the remaining sheet and again paine it with butter. Cut the 3 layer sheet into 6 long strips (I use a cleaned edge of the phyllo box to keep the cuts straight). Put a generous tbsp of the chicken mixture on a corner of a strip nearest to you. Fold the corner with the filling on it up and to the right to form a small triangle now continue to work your way up the strip by flipping and folding until you reach the top. Paint the outside lightly with butter and place on a cookie sheet. Continue until all the mixture and Phyllo are used. Bake at 350F for apprx 15-20 minutes turning them once during the baking. Serve Hot. Your other option is to freeze them unbaked. Place a single layer of\"Bites\" on a cookie sheet and freeze them remove from cookie sheet and place them in single layers with plastic wrap between layers. Bake from frozen state 350F oven for 20 minutes turning them once or until they are golden on both sides.

ground chicken ground turkey onion brown rice frozen green pea honey cumin ground cloves cinnamon phyllo pastry butter

Wild Rice Salad-Cold

Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft. Drain and cool. Cook chicken breasts either in water or you can bake them. (About 15-20 minutes). I cut the chicken in to bit sizes and boil. Most pieces float when they are done. Cut sliced water chestnuts into small pieces. Drain mandarin oranges. Mix all together with mayo. Use enough mayo to cover everything. Sorry I don't remember how much mayo exactly. After refrigerating you may need to add a bit more. It soaks into the rice. Most of this recipe is to taste. How much you like of something. Refrigerate until cold or overnight. Cashews-mix in just before serving--whole cashews are the best. Put in how many you like. I usually put in 3/4 a can. The cashews are a very important part of this recipe. They add the salt and crunch to this recipe.

wild rice mayonnaise mandarin oranges water chestnuts cashews boneless skinless chicken breasts

Quick Asian Salad

Combine all ingredients in a bowl; toss well. Enjoy!

spinach water chestnut mandarin orange segments

Zesty Potato Salad

Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes. While the potatoes are cooking and cooling slightly combine dressing ingredients in a small bowl; set aside. In a medium serving bowl quickly cut potatoes into cubes. Slice onions over potatoes. Shake on some salt and pepper. Gently stir it all up. Pour dressing ingredients over the top; stir again gently. Allow to sit at room temp for about an hour to meld the flavors. LEFTOVERS: Chill. At serving time bring to room temp again.

green onion mayonnaise sour cream Dijon mustard tarragon vinegar

Gourmet Rice Dressing

In skillet cook onions celery mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into buttered shallow 2 quart casserole. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30-35 min or until rice is tender and liquid is absorbed. Fluff with fork; spoon into serving dish; sprinkle with alomonds. Enjoy!

onion celery celery leaves mushrooms rice butter margarine chicken broth salt poultry seasoning

Candlelight Inn Guacamole (A Work in Progress)

Mush all ingredients with a fork until silky smooth. Write me an email if you know the real recipe :).

avocados white vinegar

Chilled Orange Slices in Honey

Place oranges in glass bowl or cup. Dissolve honey in the tea and add to bowl. Chill for 4 hours before serving. Garnish with small strips of orange zest if desired.

seedless oranges honey tea

Omelet Espanola Squares

In nonstick 10-inch skillet with oven safe handle (or cover handle with heavy-duty foil for baking in oven later) heat olive oil over medium heat; add potatoes onion green pepper and 1/4 teaspoon of salt and cook until vegetables are tender about 20 minutes stirring occasionally. Meanwhile preheat oven to 400 degrees. In medium bowl with wire whisk or fork beat eggs with pepper 1/2 teaspoon salt and 1/2 cup water. Stir in tomatoes and olives. Stir egg mixture into potato mixture in skillet and cook covered 5 minutes or until egg mixture begins to set around edge. Remove cover and place skillet in oven; bake 15 to 20 minutes until omelet is set. Carefully invert omelet onto large flat plate. Let cool before cutting into 1-inch squares. Garnish with chives.

olive oil potato onion green pepper salt eggs fresh coarse ground black pepper diced tomatoes fresh chives

Pumpkin Ice Cream

beat eggs and sugar. add milk. heat in double boiler until it coats a spoon back. cool. add remaining ingredients. chill. freeze in ice cream maker.

egg substitute sugar pumpkin nutmeg cinnamon fat-free evaporated milk vanilla

Low Carb Salmon Patties

Add all ingredients to a bowl. Mix well using your hands. Let rest for about 10 minutes to allow dry ingredients to absorb the wet. Don't leave it much longer than that or they'll be too dry. Heat a skillet over medium high heat. Add oil preferably olive oil for the flavor. Add patties to the skillet allowing them to cook about 3 mnutes per side; once you place them in the hot oil leave them alone for 3 minutes to let a crust form without being disturbed and they'll be much easier to flip. Remove from heat plate and serve with your favorite sauce.

pink salmon onion lemon juice Tabasco sauce salt pepper ground flax seeds egg

Glazed Carrots With Maple Syrup and Sesame Seeds

Put the carrots into a medium pan with half the butter or margarine (25 gr) and half the honey or maple syrup(1 tbsp) and a pinch of salt then add the water. Bring to the boil uncovered and cook rapidly until the water has all but evaporated and the carrots are tender about 8 minutes. Add the remaining butter or margarine and the rest of the honey or maple syrup and cook until a thick syrup forms to coat the carrots 3 - 4 minutes longer. Serve sprinkled with the sesame seeds.

carrot butter margarine honey maple syrup salt water sesame seeds

Peanut Butter and Jelly Bars

In a large bowl combine first 6 ingredients. Stir in flour. Spread in a greased 9x13 inch pan. Combine dry ingredients of streusel; cut in shortening. Sprinkle streusel over cookie dough. With a small spoon make 24 depressions in the dough (6x4). Bake at 375 degrees for 20 minutes. Take out of oven; press depressions again. Bake for 10 more minutes. Take out of oven and spoon 1/2 tsp jelly into each depression. Bake for 5 more minutes. Cool in pan.

shortening chunky peanut butter light brown sugar eggs vanilla salt flour oats flour cinnamon light brown sugar shortening

Meatloaf from Home

stir egg yolks with water and oats. leave to stand 10 minutes. mix mince with carrots onion garlic tomato sauce mustard parsley herbs lemon juice and oat mixture chilli powder salt and pepper. mix well. shape into a loaf - place on tray. bake 1 1/4 hours at 180 degrees. mix all tomato topping ingredients together. bring to boil then simmer until thick and pulpy about 15-20 minutes. place over meat loaf before putting in oven.

porridge oats carrots water onion garlic clove lean ground beef tomato sauce fresh parsley herbs lemon juice chili powder salt ground black pepper tomatoes tomato puree soft brown sugar cider vinegar mustard parsley

Oven Roasted Glazed Sweet Potatoes

Preheat the oven to 375°. Toss the potatoes with the oil and season lightly with salt and pepper to taste. Bake for 35 minutes. While the potatoes are baking place the butter brown sugar zest and lemon juice in a small pan over medium heat. Cook until the butter is melted and all is combined. Remove the potatoes from the oven and toss with the butter mixture. Return potatoes to oven and continue cooking for 10 minutes or until the potatoes are cooked through and glazed.

sweet potatoes olive oil butter brown sugar lemon zest fresh lemon juice

Easy Carbonara

Combine butter shallot and pancetta in a small skillet. Cook over medium heat until the shallot is tender. Add the vermouth stir and cook until it has almost evaporated. Reduce heat to warm. Add cooked pasta to sauce to coat. Top pasta with egg parmasan and parsley.

butter shallots onions pancetta vermouth white wine salt spaghetti linguine egg fresh parsley parmesan cheese

Almond Joy Fudge

Mix coconut cream powder sugar and coconut. Strain excess liquid and run through a food processor to chopp coconut in fine chunks. Melt chocolate and mix with coconut mixture. Line cookie sheet with wax paper and spread mixture evenly on cookie sheet. Sprinkle sliced almonds on top and press in to chocolate. Let fudge set in freezer for about 3min. Then cut 1in cubes.

coconut cream coconut powdered sugar

Cranberry Sauce With Apples

Pour juice and sugar into a medium sauce pan stir to dissolve sugar. Bring juice and sugar to a boil over medium heat. Add the cranberries apples and orange peel. Return to a boil. Continue to cook over medium heat for 10 minutes stirring occasionally. The cranberries will pop and the sauce will thicken. Store in the refrigerator.

cranberries apples sugar

Cream Cheese Frosting

Let cream cheese and butter softened. With electric mixer cream butter and cream cheese. Add vanilla and gradually add powder sugar. You may need to add more powder sugar to get to desired consistency.

powdered sugar butter cream cheese vanilla

3 Ingredient Pancakes

In a mixing bowl mash the ripe banana with a form until it is in a thick paste. Add the peanut butter and stir until we’ll combined. Mix in both eggs and beat until the batter is smooth. Heat a non-stick frying pan on medium-low heat. Add a bit of margarine. Using a ladle pour a small amount of batter into the heated pan. You want to make the pancakes small (4” or so) so that they are easier to flip. The batter does not bubble like traditional pancakes would do. You will know it is time to flip when it is no longer liquidy on top when you turn the pan at an angle. It doesn’t take long about 2 minutes a side depending on your stove.

banana eggs

QUICK & EASY BACON, CHEDDAR, SCALLION QUICHE

Preheat oven to 350. In a skillet saute the bacon until cooked through. Remove from heat and dab with a paper towel to remove excess grease. Chop into bacon bits and add to a medium bowl. Slice scallions width-wise and add to bacon. Add your shredded cheddar cheese onion powder garlic powder and a pinch of salt and pepper. Toss to combine and evenly distribute between the two pie shells. To the same bowl add your eggs and cream salt and pepper and whisk to combine. Pour custard evenly over the filling in tart shells and bake for 30 minutes or until shells are golden-brown and custard is set.

bacon cheddar cheese scallion eggs heavy cream garlic powder onion powder salt black pepper

Easy Pasta with Bell-Pepper and Tomatoes

Bring a pot of 1 1/2 cups of lightly salted water to a boil add pasta and cook for about 10-12 minutes or until pasta is al dente; drain. Heat oil in a saucepan on a medium flame add the onions and saute until soft and translucent. Now add the diced tomatoes and bell-pepper strips salt basil oregano and saute for about 5 minutes until the bell-peppers soften a bit. If you like it crispier saute only for a couple of minutes. Remove from heat toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

pasta water olive oil onion fresh tomatoes green bell pepper dried basil oregano salt cheddar cheese

Freezer Tomato Sauce

Combine all ingredients in a dutch oven. Bring to boil and then simmer for 30 minutes stirring occasionally. Remove from heat. Put in blender or food processor to puree. Pour into appropriate sized containers and freeze. You can even add italian seasonings to taste!

tomatoes onions fresh parsley carrots sugar pepper salt

Ziti With Sharp Cheddar and Mushrooms

Warm the oil in a saucepan (you can use butter but i am trying to keep things lighter). Add the celery mushrooms leeks and marjoram and cook over medium heat for about 5 minutes. Stir in the flour and cook for 1 minute then quickly whisk in the milk. Simmer for 15 minutes stirring occasionally. Season the sauce with 1 teaspoon salt pepper to taste and the mustard. Preheat the oven to 350 degrees and lightly butter or oil a 3 quart baking dish. Cook the ziti in plenty of boiling salted water until barely done. Drain it in a colander then rinse under cold water. Combine the pasta with the sauce and cheese then pour it into the baking dish and cover with the bread crumbs. Bake until bubbly and brown on top approximately 25-30 minutes.

olive oil butter celery rib mushrooms leeks dried marjoram flour milk nutmeg mustard sharp cheddar cheese

Simple Roast Chicken

Preheat oven to 500°F. Place the chicken breast side down on a rack in a roasting pan. Begin roasting. Mix together the olive oil herb salt and pepper. After the chicken has roasted for 20 minutes spoon some of the olive oil mixture over it then turn the breast side up. Baste again then again after 7 or 8 minutes; at this point the breast should begin to brown (if it hasn't roast a few more minutes). Turn the heat down to 325; baste again and roast until the thickest part of the thigh reads 160 to 165. Total roasting time should be under an hour. Before removing the chicken from the pan tip the pan to let the juices from the birds cavity flow into the pan (if they are red cook another 5 minutes). Remove the bird to a platter and let it rest for 5 minutes. While resting pour the pan juices into a clear measuring cup and pour off as much of the fat as you can. Reheat the juices carve the bird. Garnish and serve with the pan juices.

whole chicken olive oil fresh thyme dried thyme fresh herb

Famous Brownies

Mix butter sugar and eggs. Add cocoa vanilla flour and salt. Grease bottom of 9x13 pan. Bake at 325 F for 30 to 40 minutes. Make frosting while brownies are in the oven by blending all ingredients. If the consistency is too runny add more powdered sugar. Have frosting ready when brownies come out of the oven. Spread frosting over hot brownies. Allow to cool before cutting and eating!

butter sugar eggs flour vanilla salt powdered sugar butter hot water vanilla

Farm Fresh Banana Bran Muffins

In a large bowl combine all dry ingredients plus bananas and nuts. In a small bowl beat eggs with milk and melted margarine (Calorie-reduced Country Crock should be melted only partially then stirred to prevent fat separation and to allow accurate measuring.) Stir moist ingredients into dry ingredients just until combined. Avoid overmixing; batter should be lumpy. Spoon batter into greased lined muffins cups and bake at 400°F for 18-20 minutes.

all-purpose flour brown sugar salt baking powder baking soda cinnamon eggs banana milk margarine margarine

Coleslaw (In Progress - Need to Do Measurements)

1. shred fennel cabbage carrots. 2. mix all.

fennel cabbage carrot apple cider vinegar lime mayonnaise mustard powder salt pepper

Sazón - Seasoned Salt

Stir all ingredients together until they are evenly combined. Spoon mixture into a glass jar/container and cap tightly. Store the sazón in a cool dry dark place.

salt cumin celery seed tomatoes dried oregano red bell peppers ground annatto seed saffron turmeric

Fajita Chilaquiles Casserole

Pre-heat oven to 400ºF. On a baking sheet toss tortilla strips with some cooking spray and bake in the oven until golden brown about 10 minutes. Toss halfway through the cooking time so they get brown on all sides. In a small bowl combine the onion powder garlic powder cumin cinnamon chili powder oregano salt and pepper. Toss your meat of choice with the spice mixture and reserve. Place a large skillet over medium-high heat with 2 turns of the pan of oil about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through 5-6 minutes. Add the bottle of beer to the pan and cook to reduce 3-4 minutes. While the meat is cooking place a second large skillet over high heat with 2 turns of the pan of oil about 2 tablespoons. Add the peppers onions and garlic to the pan and cook until brown around the edges and tender 3-4 minutes. Add the zest and juice of 1 lime chopped herbs salt and pepper to the pan toss to combine and reserve. When everything is ready toss the meat pepper and onions and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime sour cream and salsa.

flour tortillas onion powder garlic powder ground cumin ground cinnamon chili powder dried oregano boneless pork chops lager beer red bell peppers red onions garlic cloves limes juice of cilantro flat leaf parsley monterey jack pepper cheese sour cream salsa

Tart Tangle of Greens

Brown bacon until crisp in a large pan and set aside reserving the bacon fat in the pan. Saute the shallots in the bacon fat until translucent. Add garlic and sauté until aromatic. Add the greens and sauté stirring/turning often until wilted. Season with salt pepper and vinegar. Toss with bacon and serve. Substitutions: one of the greens in the above ingredient list I’m not sure which was substituted with Savoy cabbage when we made the dish. Definition: from the Epicurious Food Dictionary – chiffonade [shihf-uh-NAHD shihf-uh-NAYD]; literally translated this French phrase means \"made of rags\" - culinarily it refers to thin strips or shreds of vegetables (classically sorrel and lettuce) either lightly sautéed or used raw to garnish soups; (Julesong note: cut the thick main vein from the leaves stack them roll them lengthwise then cut the thin strips from the ends). Note: this makes a large batch of greens so you’ll need a very large pan or wok to cook them in and they might be a bit tricky to turn in the pan so that heat reaches them all – a smaller reduced serving amount would be much easier to cook; or if you want to make the full amount you can try two pans or sauté it in batches.

thick slab bacon shallots garlic cloves escarole red swiss chard kale kosher salt fresh ground black pepper red wine vinegar

Scrumptious Scallops and Shrimp With Linguini

1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add scallops and saute 4 minutes or until done. Remove scallops from skillet with a slotted spoon; set aside and keep warm. Add shrimp and cook until just pink in color remove from skillet add to scallops keep warm. 2. Add 1 tablespoon olive oil to skillet add onion rings and garlic to skillet and saute for 2-3 minutes until onions are tender. Add tomato and remaining ingredients and saute 2 minutes or until tender. Return scallops and shrimp to skillet and toss gently until blended. 3. Spoon sauce over linguini. Serve it immediately.

sea scallops large shrimp olive oil onion garlic clove plum tomato ripe olives dried basil dried thyme salt fresh ground pepper linguine

Clam Chowder-Spinach Pot Pie (6 Ww Pts)

to prepare crust lightly spoon 3/4 cup flour into dry measuring cups level with knife. combine flour cornmeal sugar and salt in a large bowl cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. sprinkle surface with ice water and vinegar toss with a fork until moist and crumbly (do not form a ball) press mixture gently into a 6*4 inch rectangle on a heavy-duty plastic wrap; cover with additional plastic wrap. chill 15 minutes preheat oven to 400 drain clams in a colander over bowl reserving juice. set clams aside. combine the reserved juice 1 1/2 cups milk and thyme in a large saucepan bring to a boil. add potato and onion. bring to a boil cook 2 minutes. drain potato mixture in a colander over a bowl reserving liquid. set potato mixture aside. return cooking liquid to pan over medium heat. lightly spoon 1/3 cup flour into a dry measuring cup level with a knife. combine 1/2 cup of milk and flour in a small bowl stir with a whisk. stir flour mixture into cooking liquid in pan. stir in wine and bacon. bring to a boil cook for 5 minutes stirring frequently. remove from heat add potato mixture. partially mash with a potato masher. stir in clams celery salt and next4 ingredients (celery salt through spinach) spoon mixture into an 11*7 inch baking dish coated with cooking spray. roll dough into a 12*8 inch rectangle. remove one sheet of plastic wrap fit dough on top of clam mixture pressing to edge of dish. Remove top sheet of plastic wrap cut 5 slits in top of crust to allow steam to escape. bake at 400 for 30 minutes or until golden brown and bubbly around edges let stand 10 minutes.

all-purpose flour yellow cornmeal sugar salt vegetable shortening cider vinegar clams 1% low-fat milk dried thyme baking potatoes onion all-purpose flour dry white wine bacon Worcestershire sauce black pepper frozen spinach

Smoked Salmon Paninis

Make your mayonnaise spread with the mayo. capers zest and lemon juice. In a stove top smoker smoke your salmon with alderwood chips. Smoke for about 25-30 minutes or until fish is completely cooked. Now assemble your panini with the Salmon tomato onion mayo and mozzarella and place in your panini press and cook for about 8 minutes.

salmon fillet sweet onion beefsteak tomato mozzarella cheese mayonnaise lemon zest lemon juice capers

Cajun Shrimp W/ Red Peppers Angel Hair Pasta and Cayenne Alfredo

Preparations: Defrost shrimp (if needed) in cold water (20-30 minutes) remove tails off the shrimp drain and set aside. Dice onion and garlic. Cut the top off the bell peppers remove seeds and interior meat and slice bell peppers into strips suitable for eating and set vegetables aside. Prepare water for boiling.the pasta and mix in chicken soup base in the water to flavor the pasta. Get the grill started and let it get hot. In a cup or small bowl combine 1/2 the butter (melted) and lemon juice enough to brush both sides of the shrimp once on the grill. In a large pan pour about 1 tablespoon of olive oil into the pan. In a separate cup pour the rest of the olive oil or as much olive oil into it as you think you need to coat the grates of your grill. I have a gas-fired grill but electric or charcoal grills will work also. If you try to 'fry' the shrimp in a pan or stove-top grill it won't turn out as good because the shrimp will sit in too much moisture. Cooking: It takes about 10 minutes for the pasta to cook and about the same time to cook up the peppers and shrimp. You have to cook three things at once for a few minutes and move fast. I never seem to remember the sequence exactly but it goes something like this: Get your pasta water boiling on high. Make sure your grill is hot. Turn the heat on your pan to high to heat up the olive oil.- don't let it burn. Brush the grates on your grill with olive oil - it helps to keep the shrimp from sticking to the grill. Allow the oil on the grates to heat up. Return to the pan. Once the olive oil in the pan is hot toss in the garlic onions and peppers. Turn down heat to medium-high heat and let the onions and garlic caramelize with the peppers. Sprinkle with salt and pepper to taste. Toss the pasta in the water and cook for required time. Usually 8-10 minutes - DON'T overcook or undercook it. Stir occasionally. Take shrimp and place on the grill. Quickly brush lemon butter over each piece of shrimp. Sprinkle (not to heavy here) with Creole seasoning and lemon pepper. Close the lid and let cook 3- 5 minutes on each side. Go back to the pan and turn pepper union garlic mixture. Don't let onion or garlic burn but cook peppers until tender-crisp only. Turn down heat if necessary. It will take the peppers a little time 7-10 minutes) to start softening. Stir and check pasta. After about 3-5 minutes on the grill turn the shrimp over brush again with lemon butter and sprinkle with spices close lid. Usually the shrimp will get done before the other ingredients. Try not to overcook the shrimp here it will still cook slightly after adding to the pan. If the other ingredients are done or getting done take them off the heat until shrimp is done. Keep a watchful eye on your foods. Once the shrimp is done on the grill the should be slightly firm slightly browned yet tender. Add grilled shrimp to peppers in the pan once the peppers are tender-crisp. Turn heat down to low-medium. Pour in enough alfredo sauce to coat all the shrimp and peppers. I use a store-bought sauce. If you know how to make your own Alfredo sauce - go for it. My preference when it comes to Alfredo sauce is to taste it without having my food swim in it. If you like your food to swim in the sauce- add more Alfredo. Stir. Bring sauce to a slight simmer then turn heat down to low. Sprinkle Cayenne pepper lightly over the mixture a little bit at a time. Stir. Taste. Add more cayenne if necessary. Too much cayenne and you spoil it Too little cayenne and the dish lacks the flavor. It should be just enough to taste the cayenne pepper and alfredo sauce without it being too hot on the tongue. Once you have it just right cover the pan with a lid but keep warm to let the flavors meld together while you get the pasta and serving dishes ready. Do not let the sauce simmer at this point or the shrimp will and peppers may be overcooked. Drain pasta and add butter (don't overdo it) as angel hair tends to stick together. Stir. Serving: You can prepare each place individually to ensure each person gets an equal share of the shrimp and peppers with pasta or I like to place the pasta in one bowl and the shrimp pepper mixture in a large serving dish. People can then take as much pasta as they want and then place the shrimp/pepper/sauce mixture over the top of the pasta. It may not look real pretty and people eating this for the first time may want just a \"little taste\" before they come back for more. Yet despite appearances the aroma flavors and different textures will be good. Usually this will serve 4 people. If you make a whole box of pasta some of it gets wasted - that is why I suggest using half to 3/4 of the box. If you like more sauce add it to the shrimp/pepper mixture when cooking so you have some extra. You can experiment with different pastas but I have found that the angel hair is a nice compliment to the delicate shrimp and the pasta should have a slight flavor of its own than blends in nicely with the shrimp and peppers. The peppers if good and fresh will have an almost sweet taste to offset the spices but be an excellent match with the shrimp's texture. This goes great with a nice spring-mix type salad crispy bread and a good bottle of Petite Syrah (red) wine or a quality (white) Chardonnay followed with a small amount of raspberry sorbet to cleanse the palate. .

shrimp alfredo sauce lemon juice angel hair pasta pasta butter olive oil yellow onion red bell pepper cayenne pepper lemon pepper garlic water

Baked Hush Puppies

Heat oven to 425F degrees. Spray of small muffin tin with veggie oil. Mix dry ingredients. Stir in onion. Mix egg milk& olive oil beat well. Add to cornmeat mixture and stir gently until just blended. Spoon batter into muffin tins fill 1/2 to 2/3 full. Bake until golden about 15-20 minutes. Serve immediately.

yellow cornmeal flour baking powder salt sugar chili powder onion egg milk lite olive oil

Caramel Frosting

Mix sugar and half and half in a heavy saucepan and cook stirring over low heat until syrup reaches the soft-ball stage 235 degrees on a candy thermometer. If lacking a thermometer check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape it has reached the soft-ball stage. Remove pan from heat. Stir in butter then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.

light brown sugar half-and-half half-and-half butter vanilla extract

Super-Easy Slow-Cooker Roast

lace pot roast in slow cooker; sprinkle with soup mix. Pour soup over the top; add water. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours.

beef roast water

Ultimate Oven Fried Rice

Mix all ingredients together and pour into a Pyrex baking pan. cover tightly and bake at 325 degrees for 1 hour or until rice is done. Good with pork chops.

rice water soy sauce

Old Fashion Chicken and Noodles

Season chicken pieces with McCormick's Rotisserie Chicken seasoning. In 8 quart dutch oven heat oil over medium heat and add seasoned chicken pieces. Sear lightly just till golden brown. Drain off excess oil and add water chicken broth onion celery carrots and seasonings. If you wish to make this lower sodium skip the salt for now and add to taste later. Lower heat cover and let simmer 30-40 minutes or until chicken is done and tender. Remove chicken from broth and set aside. Turn heat up to medium high and add noodles to the pot. Stir often so they don't stick. Cook noodles for 10-12 minutes according to the package. While noodles are cooking shred chicken (removing all bones if needed) . When noodles are done add the cream of chicken and cream of mushroom soups and stir well. Add chicken and check seasonings. You may wish to add more black pepper or a little salt (the noodles really absorb the seasonings). Heat chicken through (maybe 3-5 minutes over medium low heat). Serve immediately. You may find you need to add additional chicken broth. Remember this is NOT a soup - the entire pot should be creamy and thick but not thin and soupy.

chicken pieces water celery ribs carrots onion thyme leaves fresh ground black pepper salt

Roasted Harvest Vegetables in a Baked Pumpkin

Cut off the top of the pumpkin in such a way that it gives you a\"top. \"Scoop out the seeds of the pumpkin and save them for toasting or discard them. Clean out the inside of the pumpkin and rub with olive oil. Sprinkle with a bit of salt and add about 1/2 cup of water. Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside. Remove from the oven and set aside. Peel and cut the root vegetables in large pieces all about the same size. Place them in a zipper type plastic bag with about 1/3 cup of olive oil. Close the bag and shake to coat the vegetables well. Pour the vegetables in a large roasting pan. Add the cut onions shallots minced garlic and herbs. Stir with a large spoon. Sprinkle with the kosher or sea salt and some black pepper. Place the pan uncovered in a 425 degree oven. Roast for about 20 minutes shaking the pan two or three times. Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes shaking or stirring to keep the vegetables from burning. Continue baking until all veggies are soft about 10-20 minutes more. Remove the vegetables to the warm pumpkin and cover with the top. Serve adding small pieces of the softened pumpkin if you like. Remember to remove the bay leaves before eating. VARIATIONS: Add some roasted red or green peppers. Add a bit of cayenne pepper for a\"hot\" taste.

red onions shallots garlic bay leaves kosher salt sea salt black pepper fresh rosemary fresh sage leaves olive oil pumpkin green pepper

Thai Sweet-And-Sour Cucumber Salad

In a small saucepan combine vinegar water sugar and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes when the syrup is clear and slightly thickened remove from heat and cool to room temperature. Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles. In a bowl combine the cucumbers cooled vinegar mixture onion and cilantro and mix well. Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.

white vinegar water sugar salt cucumber red onion fresh cilantro cilantro leaf

Cookies

mix. Bake 8 to 10 minutes at 350 degrees.

ggs

Hot Crab Dip With Cheddar

Preheat oven to 325°. In a bowl stir together the crabmeat Cheddar cream cheese mayonnaise sour cream chopped scallions garlic lemon juice Worcestershire sauce hot sauce and mustard powder. Scrape the mixture into a wide baking dish; one that is pretty enough for serving. Bake until the dip is golden and bubbling 45-55 minutes. Chop the dark green scallion tops and sprinkle over the dip to add a little color. Serve hot with a bowl of tortilla chips or crackers to use as dippers.

sharp cheddar cheese cream cheese mayonnaise sour cream scallions garlic cloves fresh lemon juice Worcestershire sauce mustard powder tortilla chips

One Pie Mincemeat

Cut the beef into chunks cover with water and simmer until done 15 to 20 minutes. Remove meat reserving liquid. Chop meat to make approximately 1 cup. Combine remaining ingredients except barberry jelly and brandy in a pot on the stove. Add about 1 cup of the reserved pot liquor to moisten it. Simmer for 1 hour adding more liquid if it seems too dry. Add the barberry jelly the brandy and the chopped meat. Simmer 15 minuted longer. Use to fill pie tarts or in other recipes as desired.

beef apple raisins currants butter molasses cider sugar cinnamon clove nutmeg mace salt brandy

Black-Eyed-Peas

Stir all ingredients in a medium pot. Cover and simmer for 3 hours or until soft stirring occasionally.

black-eyed peas yellow onion garlic clove chicken bouillon cube bacon bits water salt pepper

Thai Chicken and Noodles

Heat a wok and spray with olive oil spray add sweet chilli sauce. Add chicken and cook 3- 4 minutes until cooked. Add chicken stock capsicum and noodles. Toss over low heat for 8- 10 minutes then add sugar fish sauce and coriander. Heat through.

chicken fillets red capsicum brown sugar fish sauce

Broccoli Puree

Place the potato chunks in a steamer rack and cook over high heat until they are very tender about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Place broccoli into the steamer rack and steam over medium heat until it is very tender about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth cream cheese and Parmesan. Process until the broccoli is pureed and almost smooth. Stir the broccoli puree into the mashed potato and blend well. Season to taste with salt and pepper and serve.

russet potato broccoli floret chicken broth cream cheese parmesan cheese salt ground black pepper

Cheddar Parmesan Cheesy Garlic Bread

ombine all ingredients in a bowl. Sliced french bread in half. Spread topping on french bread. Place on baking sheet. Broil 5 1/2 inches from heat. Until slightly browned. Serve warm.

cheddar cheese parmesan cheese mayonnaise margarine garlic

Shrimp and Corn Chowder

Heat oil over medium-high heat in large saucepan. Add onion and red pepper: cook over medium heat 5 minutes or until tender. Add 1/2 and 1/2 corn and bouillon. Bring to a boil; reduce heat to low. Stirring frequently for 15 minutes or until heated through. Stir in shrimp and basil; cook for 3 minutes.

onion olive oil frozen whole kernel corn half-and-half chicken bouillon cubes shrimp basil

Gran's Dublin Coddle

Place the sausage and ham in the boiling water and boil for 5 minutes. Drain but reserve the liquid. Put the meat into a large saucepan (or an oven-proof dish) with the onions potatoes and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout.

pork sausage smoked ham boiling water yellow onions potatoes parsley

Corn Casserole

Preheat oven to 400°F. Mix all ingredients in a large bowl. Pour into a large casserole dish. Bake for 1 hour at 400°F.

whole kernel corn sour cream margarine

Tea Party Easy Cheesy Crackers

Put the flour and baking powder in the bowl of the food processor. Add the cheese and butter; process. Add the water; process. Put on lightly floured board and roll 1/8\" thick. Cut in shapes or squares; prick top. Bake 400 degree oven for 7-9 minutes.

flour baking powder cheddar cheese butter

Mixed Berry Smoothie

lace all ingredients in a blender and blend.

frozen mixed berries low-fat vanilla yogurt sugar substitute skim milk

Bittersweet Decadence Cookies

Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Line 2 cookie sheets with parchment or wax paper. In a small bowl mix flour baking powder and salt thoroughly; set aside. Place 8 ounces of chocolate and the butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth. Remove the chocolate from the skillet and set it aside. Leave the heat on under skillet. In a large heatproof bowl whisk eggs sugar and vanilla thoroughly. Set the bowl in the skillet and stir until the mixture is lukewarm. Stir the egg mixture into the warm (not hot) chocolate. Stir in the flour mixture then the nuts and chocolate chunks. Scoop slightly rounded tablespoons of batter 1 1/2 inches apart onto cookie sheets. Bake until the surface of the cookies looks dry and set but the center is still gooey 12 to 14 minutes. If you used parchment or wax paper carefully slide the cookies still on paper onto racks or set the pans on the racks. Otherwise let the cookies firm up on the pans for a minute then transfer them to the racks with a metal pancake turner. Let cool completely. Store in a tightly sealed container.

all-purpose flour baking powder salt bittersweet chocolate unsalted butter eggs sugar pure vanilla extract walnuts bittersweet chocolate

Gingerbread Cookies

For the dough sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine. Beat the butter and sugar by machine and beat in the eggs one at a time. Continue beating until the mixture is smooth scraping down often. Beat in half the flour mixture then stop and scrape down the bowl and beaters. Beat in the molasses scrape again and beat in the remaining flour mixture just until combined. Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4\" thick between 2 sheets of plastic wrap (this step is important). Chill the dough for at least 1 hour or until firm. Can be left overnight or frozen at this point. Set racks in the middle and upper thirds of the oven. Preheat the oven to 350°F. Roll the dough one piece at a time on a floured surface just to make the dough flat and even but not much thinner. The cookies should be 1/4 inch thick. Cut with floured cutters and arrange on the pans at an inch or two apart to make room for expansion during baking. Repeat with remaining dough. Re-roll the scraps immediately or press together chill and re-roll later. Bake the cookies for 8-10 minutes until firm when pressed with a fingertip. (They won't have much extra color and should dent slightly when touched). Cool the cookies on pans a minute or two then transfer to racks. Meanwhile for the icing combine the confectioner's sugar and egg whites in a mixing bowl and beat by machine until combined. Add the lemon juice or vinegar and continue beating till fluffy. Divide the icing into several small bowls and add the coloring. Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed. Use a pastry bag or spread icing on cookies to decorate. Use raisins currants and other decorative sweet bits for extra garnish. If you'd like to use the cookies to hang on a Christmas tree make a small hole near the top of the cookie as soon as they come out of the oven so you can get a narrow ribbon or string through. Variation: Cut round cookies and sandwich them with some heated apricot jam. The variations are endless.

unbleached all-purpose flour ground ginger ground cinnamon salt nutmeg clove baking soda unsalted butter light brown sugar dark brown sugar eggs unsulphured molasses confectioners' sugar lemon juice vinegar

Pan Fried Mozzarella Wrapped in Prosciutto

Divide the mozzarella into four equal portions. Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks. Season all the parcels with pepper. Heat olive oil in a shallow non stick frying pan. Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt. Dress salad leaves in the balsamic vinegar tossing well to distibute evenly. Arrange salad on a plate and top with parcels. Serve with chutney or fruit sauce.

mozzarella cheese prosciutto olive oil black pepper cranberry sauce

Asian Soy Chicken - Pressure Cooker

Lay potatoes on the bottom of pressure cooker then mushrooms then chicken breast on the top. Combine rest of the ingredients in a bowl and then pour over chicken breast. Close lid securely with pressure regulator on vent pipe. Cook at high heat until pressure regulator starts to rock about 5 minutes. Turn heat down to medium and continue cooking for 15 minutes. Remove pressure cooker from heat and let pressure drop on its own about 15 minutes. Serve hot preferably with rice and steamed vegetables for a complete meal.

chicken breasts baby potatoes shiitake mushrooms Worcestershire sauce soy sauce honey Tabasco sauce garlic onion powder water

Oreomisu

Break apart the oreo cookies and scrape the filling to a bowl and set aside the wafers. To the oreo fillings add the mascarpone and icing sugar and mix well with a small whisk. Mix the milk and the vanilla extract and make crumbs out of 2 wafers. On small serving plates arrange alternatively the chocolate wafers dipped in the milk and top with some of the mascarpone cream. Start with a wafer and use 5 for each oreomisu finish with mascarpone cream. Top with the wafer crumbs and refrigerate.

mascarpone cheese icing sugar vanilla extract milk

Creamy Chicken Dijon

HEAT oil in skillet. Cook chicken 10 minute or until browned. ADD soup water mustard parsley brown sugar onion powder tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.

boneless skinless chicken breast halves water dijon-style mustard dried parsley flakes brown sugar onion powder dried tarragon leaves garlic powder

Ww Biscuits for Watching Your Weight

Mix all ingredients well then drop onto pan sprayed with cooking spray. Bake at 425 degrees for 10-13 minutes.

self-rising flour nonfat plain yogurt skim milk

Special K Cereal Biscotti

Combine the eggs and sugar in a mixer until fluffy. Add in the oil beating well. Add in all the dry ingredients combine well. Fold in all the cereal and nuts combining with clean hands. Spread onto parchment lined cookie sheet into logs and flatten the tops slightly. Preheat oven to 350°F and bake 15 minutes. Turn oven off and leave in for another 15 minutes. Remove then from oven onto a wire rack and cool 10 minutes. Reset oven to 325°F. Cut into slices with serrated knife and place back onto parchment lined sheets cut side down. Bake 7 minutes. Turn each slice over. Bake another 9 minutes. Until golden and toasty.

eggs granulated sugar canola oil vanilla extract unbleached all-purpose flour baking powder salt

Chipotle Pinto Beans

Put beans in a medium sauce pan and add enough water to cover the beans. Cover with a lid and bring to a boil. Simmer for 10 minutes. Add the remaining ingredients cover and bring to a boil. Remove and set aside chipotle pepper. Lower heat and simmer until beans are tender stirring frequently and adding more water when needed to prevent scorching. Salt to taste and return chipotle pepper to pot if a spicier stew is desired. Serve hot in soup bowls.

dried pinto bean chopped tomatoes onion garlic ground cumin chili powder chipotle chile in adobo ham hock

Strawberry Cake Supreme

Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans. In a large bowl mix toether cake mix and gelatin. make a well in the center and add 1 cup mashed strawberries oil milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl. Fold in coconut and pecans. Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes then turn out on wire rack and cool completely. To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled. Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.

gelatin powder fresh strawberries milk eggs coconut pecans cream cheese butter confectioners' sugar fresh strawberries flaked coconut pecans

Pizza Base for the Bread Maker

Measure all the ingredients into the pan of the bread maker - the order given will give the best results. Run the machine on the dough only cycle. Press down to deflate slightly and rest for 30 minutes and heat the oven up with a heavy flat tray or pizza stone on the lowest rack. Spread/stretch/roll out to fit your pizza pan. Top with your favorite toppings. Place into your hot oven still in the pizza pan on top of the hot tray and bake at 220C for 15-20 minutes.

warm water garlic-flavored olive oil flour salt fresh parmesan cheese dry oregano dry basil dried parsley active dry yeast sugar powdered milk

Patricia's Old Style Classic Spaghetti Sauce

Cook onions and garlic with EVOO add meat season to taste and cook until meat is brown. Drain meat. Add all ingredients above. Bring to a boil add a sprinkle of black pepper to the mix and simmer for 30 to 40 minutes. No test tasting until the sauce has a chance to reach it's full flavor- it takes at least 30 minutes This will feed 6 to 8 people! It's not spicy so feel free to add more Italian seasoning!

hamburger meat tomato juice tomato paste onion fresh garlic cloves Worcestershire sauce Tabasco sauce black pepper

Flavored Butters

Pick the butter of your choice (below). Add the additional ingredients and mix well. Shape the 1/2 cup of butter plus added-in ingredients into small a roll. Wrap well with waxed paper. Chill until firm. Herb Butter: Add 2-4 tablespoons minced fresh herbs (such as parsley tarragon chives mint marjoram etc.) either singly or in combos of 2-3. Add a squeeze of lemon and mix well with butter. Mustard Butter: Add 1 tablespoon Dijon mustard and mix well with butter. Citrus Butter: Add 2 teaspoons orange or lime juice or 1 teaspoon lemon juice PLUS the grated rind of 1 orange lime (2 if small) or lemon. Mix well with butter. Cilantro-Lime Butter: Add 1 cup loosely-packed minced fresh cilantro leaves to soft butter. Add grated rind and juice of 1 lime. Mix well. Garlic Butter: Add 2 finely minced garlic cloves to butter; mix well. Tomato Butter: Mix 1 tablespoon tomato paste with softened butter. Honey Butter: Add 1/4 cup honey with softened butter; beat in gradually. Maple Butter: Add 1/4 cup maple syrup to butter; beat in gradually. Almond Butter: Add 1/4 cup finely ground almonds to butter; mix well.

unsalted butter fresh herbs Dijon mustard lime juice cilantro lime juice and zest of garlic cloves

Italian White Beans With Tuna

Drain beans and rinse well. In a large bowl combine garlic thyme vinegar olive oil salt and pepper. Beat with fork. Add beans and red onion to bowl toss to coat. Break tuna up into medium-size chunks and toss lightly with beans. Serve at room temperature - can be stored in fridge for up to a day. NOTE : depending on how much there is you may want to use the oil from the canned tuna in the recipe.

cannellini beans garlic clove fresh thyme leaves dried thyme red wine vinegar olive oil salt pepper red onion tuna in vegetable oil

Portuguese Gratin of Shrimp and Spinach

Cook shrimp in olive oil until just done; put in a bowl. Add spinach to pan; cook down; put in a metal bowl; cool. Add onion to pan with garlic and ham; saute. Add port; remove and add to shrimp. Add butter to pan; melt; add flour to milk; pour in; cook until thick. Meanwhile put another metal pan over spinach and crush out all water. Add to shrimp. In Pam sprayed baking pan mix sauce with spinach mixture; season with salt and white pepper; top with cheese. Bake 30 minutes at 350 degrees Fahrenheit.

olive oil shrimp onion garlic cloves ham port wine butter milk flour salt white pepper Fontina cheese

Honey-Orange Butter

lend all ingredients together and store in the refrigerator.

honey butter margarine

Hot Dog and Baked Bean Casserole

Cook onion and green pepper in 1 tablespoons butter. Stir in hot dogs beans chili sauce and catsup. For a sweeter flavor add brown sugar. Simmer 2 minutes. Spoon hot mixture into an ungreased 9 inch square pan or 12 X 8 pan. Separate biscuit dough into 10 biscuits;. Arrange 10 biscuits over hot meat mixture;. Sprinkle with cheddar cheese. Bake at 375 degrees for 20 to 25 minutes or until biscuits are golden.

butter onion green pepper chili sauce catsup brown sugar cheddar cheese

Spice Roasted Butternut Squash

Preheat the oven to 425°. In a large bowl toss the squash with the olive oil cumin coriander and cayenne and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes until tender and lightly browned tossing once halfway through. Transfer to a bowl and serve.

extra virgin olive oil ground cumin ground coriander cayenne pepper sea salt fresh ground pepper

Beets and Goat Cheese Salad

In a large bowl combine beets orange and onion. Top with vinaigrette dressing and gently toss to coat. On a large serving platter arrange salad greens. Top with beet mixture then cheese and walnuts. Just before serving top with additional dressing.

beets mandarin oranges red onion walnuts

Hazelnut Dessert Coffee

Brew coffee and stir in Frangelico. Add whipped topping and garnish with cinnamon stick if desired.

coffee cinnamon stick

Hispaniola Coffee Chili

Brown the meat in a large Dutch oven cook the beef over medium-high heat about 4-5 minutes. Remove contents from the Dutch oven and set aside. Reduce heat to medium low and add onions and saute until translucent about 3 minutes. Add garlic and cook 1 minute. Replace meat and add bay leaves chili powder cumin nutmeg pepper allspice salt thyme capers olives chiles coffee molasses and tomatoes. Simmer uncovered for 20 minutes. Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.

lean ground beef onions garlic cloves bay leaves chili powder ground cumin nutmeg fresh ground black pepper ground allspice salt fresh thyme leave capers diced green chilies dark molasses diced tomatoes raisins cooked rice

Oaxacan Wedding Cake

With the rack in the middle position preheat the oven to 350 degrees F (180 degrees C). Butter and line an 8-inch (20-cm) springform pan with parchment paper. For the batter: In a bowl combine the flour baking powder and salt. Set aside. In another bowl cream the butter and granulated sugar with an electric mixer. Add the eggs one at a time beating until the mixture is very light and fluffy about 2 minutes. On low speed add the dry ingredients alternately with the milk and vanilla. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean about 1 hour. Let cool for 10 minutes. Unmold and cool completely on a wire rack. For the coffee chantilly: In a large bowl whisk the cream with the powdered sugar coffee and vanilla extract until soft peaks form. Set aside. For the strawberries: Toss the strawberries with the granulated sugar and vanilla seeds. To assemble the cake spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish with whole fresh strawberries and walnuts.

unsalted butter unbleached all-purpose flour baking powder salt granulated sugar eggs milk vanilla extract powdered sugar espresso coffee vanilla extract strawberries granulated sugar vanilla bean walnuts

Slow Roasted Paprika Potatoes

Cut the potatoes into 20mm cubes. Place the cubed potatoes butter garlic paprika salt and pepper in the bowl of the slow cooker and mix thoroughly. Chop up the white bulbs of the spring onions and mix into the bowl. Set the timer for 6 hours and start the cooking process. Chop up the green stems of the spring onions for garnish.

potatoes butter garlic cloves paprika salt fresh ground black pepper spring onions

Chorizo, Mushroom and Onion Pizza

Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain. Now to the same pan remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust. Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust dough or from a pizza place. But when I crisp mine up I like to brush on a mix of olive garlic oregano and pepper. Then bake to firm up the crust. Top and Bake -- Top your pizza with the sausage onion and mushroom mixture and then top with the grated cheeses. On a grill medium heat; In a oven 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.

chorizo sausage onion cremini mushrooms monterey jack cheese parmesan cheese olive oil garlic dried oregano ground pepper

Frozen Sugar Tomato

Finely slice tomoto into thin slices. Add 2 teaspoons of surga. Taste the tomato frequently as you make it and add more of surga. Once you're satisfied with the taste chill in the fridge before serving.

tomatoes sugar

Grandma Maedge's Potato Salad

Night before:. Boil potatoes in jackets until tender but not too done; boil eggs. Let both chill overnight in fridge. Next day:. Peel and slice potatoes and eggs into large bowl. Dice bacon and render out fat in skillet over medium heat. Remove cooked bacon and save for other uses (or just eat it). Dice onion and saute in bacon fat over medium heat until it starts to caramelize. Add capful of vinegar and heat for 1 minute more. Pour fat and onions over potatoes and eggs and stir to coat. Let sit for 15 minutes. Add salt to taste and mayo to desired consistency. Best if left overnight to marinate. Serve chilled.

potatoes eggs bacon onion vinegar mayonnaise salt

Teriyaki Pork Lettuce Wraps

Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature. Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides. Fill lettuce leaves with equal amounts of carrot water chestnuts bean sprouts pork and rice noodles if desired. Drizzle with extra sauce if desired. Roll up tightly and serve.

iceberg lettuce carrot sliced water chestnuts bean sprouts

New England Chicken Pot Pie

Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside. Preheat oven to 400°F. Pour broth into a large stock pot and bring to simmer. Add spices (tarragon pepper salt). Add onions and celery and simmer for 5 minutes. Add potatoes and carrots. Simmer 10 minutes. Drain veggies and save broth. Put broth into separate pot and bring to simmer. Add butter and flour whisking until it starts to thicken. Add cream and bring to boil. Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top. Top with premade pie crust. Poke holes to avoid spillage. Bake at 400°F for 30-40 minutes.

boneless chicken breasts chicken broth potatoes celery carrot butter flour cracked pepper tarragon salt

Mocha Coffee Cake - Light

Preheat the oven to 350°F Spray a 9-inch square cake pan with Pam. Make topping: in a small bowl stir together brown sugar chocolate chips and cocoa. Make cake: in a large bowl beat sugar oil coffee egg egg white and vanilla. In another bowl stir together flour cocoa baking powder and baking soda. With a wooden spoon stir the dry ingredients into the coffee mixture in batches alternating with the sour cream making two additions of dry and one of wet and stirring just until the mixture is combined. Pour it into a prepared pan. Sprinkle with topping. Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester inserted in the centre comes out clean. Let cool on a wire rack.

brown sugar granulated sugar egg vanilla all-purpose flour baking powder baking soda low-fat sour cream

Angel Hair Nicoise

ook pasta as directed on packet. Drain and return to pot and mix through all other ingredients. Serve.

angel hair pasta tuna in vegetable oil green beans kalamata olives lemon salt basil

Whole Grain Crostini With Beans and Greens

Heat oven to 400 degrees or prepare a grill. Use half of the oil to brush each slice of bread. Bake for 10 minutes or grill till grill marks appear. Meanwhile put remaining oil in skillet or medium heat add garlic and onion cook till translucent. Add beans and spinach cook for about 5 minutes until spinach wilts. Add sage cover and cook. If mixture seem too dry add a bit of water. Remove from heat season with salt and pepper. Spoon on top of crostini sprinkle Parmesan and serve immediately.

extra virgin olive oil garlic onion spinach fresh sage dried sage parmesan cheese

Apple and Craisin Coleslaw

MIx the dressing ingredients together. Mix the salad ingredients together pour over the dressing and mix well chill and eat!

cabbage celery red capsicum carrot craisins green apple walnuts mayonnaise Dijon mustard lime juice and zest of

Lasagna Potatoes

Preheat oven to 375 degrees. Grease and flour 13 x 9 baking dish and cover it with about 1/4 c of the sauce. In a mixing bowl beat eggs with ricotta and Parmesan cheeses and salt and pepper. Place a layer of cheese mixture on top of potatoes and sprinkle with mozzarella. Continue layering potatoes sauce cheese mixture and mozzarella until all ingredients are used up. Top layer should be mozzarella cheese. Bake for about 45 minutes covered then uncovered for about 10 minutes more to brown the top. Note: I would be inclined to bake without top layer of mozzarella and add it during the last 10 minutes of cooking while dish is uncovered.

potatoes eggs ricotta cheese parmesan cheese salt black pepper mozzarella cheese

Double Peanut Cereal Nuggets

Toss together cereals raisins or dates oats and peanuts. Cook honey over medium heat until foamy. Remove from heat and stir in peanut butter and vanilla. When smooth pour over cereal mixture. Toss until evenly coated. Spread on cookie sheet to cool. Store in airtight container.

oatmeal roasted peanuts raisins dates honey peanut butter vanilla

Asian Chicken Broccoli Slaw

In a large bowl combine the broccoli slaw mix chicken snap beans red pepper scallions and cabbage. In another bowl whisk together the soy sauce vinegar peanut butter sugar minced garlic and grated ginger. Slowly add the canola oil and sesame oil; season with salt and pepper to taste. Toss the salad with the dressing. Top with sprinking of the chopped cashews if desired.

broccoli slaw mix green beans scallion cashews purple cabbage soy sauce white vinegar sugar garlic cloves gingerroot canola oil