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Nescafe Morning Essential

Put into a blender. Process until smooth. Pour into a mug and serve hot.

instant coffee granules dates milk sugar

Crispy Squid With Capers

Place the flour salt and capers in a strong plastic bag shake vigorously to coat. Cut the squid into rings approx 1cm wide. Pat dry and add these and the tentacles to the flour and capers. Shake again until completely covered. Deep-fry in small batches for a couple of minutes until slightly golden. Remove from the oil with a slotted spoon and allow to drain on kitchen towel. Sprinkle with sea salt and freshly ground black pepper if desired before serving.

capers plain flour fine salt

Ep Protein Cookies

ix all ingredients. Drop onto greased cookie sheet. Bake at 300 degrees for 18 minutes.

salt rolled oats pecans flax seeds cinnamon flaked coconut water

Lacis (Laci Peterson) Lavender Cookies

Preheat oven to 350°F. Cream together the butter and sugar. Beat egg and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets. Bake 15-20 minutes or until golden. Remove cookies to cooling racks and sprinkle with decorative sugar and additional lavender flowers if desired.

butter white sugar egg all-purpose flour

Crock Pot Seven Layer Casserole

Place beef in bottom of crock pot. Top with bacon bits and onion. Combine the tomato sauce water chili powder salt and pepper. Pour half of the mixture over the ingredients in crock pot. Sprinkle rice over top. Add in the corn and green pepper. Pour remaining tomato mixture over top. Cover and cook on low for 5-6 hours or until rice is done.

ground beef bacon bits onion tomato sauce water chili powder long grain rice whole kernel corn green bell peppers

Butter Bean and Rosemary Hummus

Tip all the ingredients except the oil into a food processor and whizz until smooth. With the machine still running gradually add the oil until the consistency is nice and creamy. Season to taste. Spoon the mixture into a serving bowl and chill for at least 1 hour. Remove the hummus from the fridge a little while before serving to bring back to room temperture.

butter beans rosemary garlic clove lemon juice olive oil

Honey Peanut Butter Cookies

Preheat your oven to 350°. Coat a baking sheet with melted butter or oil. Sift the flour into a large bowl and stir in the oats the baking powder and the salt In a pan over medium heat mix together the butter sugar peanut butter and honey until melted. Add the contents of the pan to the flour mixture and stir to combine. Form teaspoonfuls of mixture into balls and place on baking sheets allowing room for spreading. Flatten or \"Squish\" the dough balls lightly with a fork. Bake for ten minutes or until golden in color. Cool on baking sheet before removing from sheet. ---Topping---. Stir together the powdered sugar butter and water until smooth. Dip tops of cookies into the topping. Allow topping to set.

all-purpose flour rolled oats baking powder salt unsalted butter sugar peanut butter honey roasted unsalted peanuts confectioners' sugar butter water

Cheesy Rice With Mushrooms and Peas

Heat Natural Grapeseed Oil in a large pot over medium heat. Add the onion and sauté 5 minutes. Add the mushrooms and cook until browned about 8-10 minutes. Add the rice and cook 1 minutes or until lightly toasted. Stir in the vegetable broth Garlic & Herb Blend Hearty Spaghetti Sauce Blend and Dijon mustard. Bring to a boil. Cover reduce heat to a simmer and cook for 20-25 minutes or until rice is tender and liquid is absorbed. Stir in the Parmesan peas and butter. Serve garnish with chopped chives.

onion mushrooms arborio rice vegetable broth herb seasoning mix Dijon mustard parmesan cheese butter chives

Processor Hollandaise Sauce

Place lemon juice egg salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind.

salt white pepper butter

My Way Creamy Sauce - Tuna Casserole

In a sauce pan combine cream of mushroom soup milk Velveeta frozen peas onion and spices. Stir several times over medium/low heat until the cheese is melted. In a bowl combine tuna mayonnaise pasta and only 1/2 the sauce then pour into a 9x13 lightly greased glass baking dish. Set the remaining 1/2 sauce aside covered with a lid. Quickly mix the melted butter and crackers and sprinkle evenly across the casserole. A sprinkle of Parmesan cheese on top is nice. Bake at 375°F for 20-30 minutes or until the topping is light toasty brown. Note: The extra sauce will be served re-heated in a separate bowl and used like a gravy spooned over the casserole servings. Serve with a nice green salad and enjoy.

milk half-and-half mayonnaise Velveeta cheese onion solid white tuna margarine penne pasta Hungarian paprika kosher salt pepper

Nate's Amazing French Toast

Place a pan on the stove-top and set the heat to a low-medium. Combine the milk sugar eggs and better and whisk until eggs are completely broken and everything is well incorporated. Add in the cinnamon and nutmeg. Stir (or whisk) until incorporated and add in the vanilla extract. Whisk. Grab a piece of bread and lightly butter both sides. Place the bread into the mixture and throw onto a greased pan. Lightly toast the bread. Take the bread off the pan and lightly pat the bread to get the excess butter off. Dip the bread in the mixture quickly on both sides. Place back on the pan and proceed to cook halfway through. Take the bread off the pan once again dip in the mixture and cook on the pan until both sides have cooked to your liking. Serve hot with syrup and powdered sugar (optional).

eggs milk sugar butter butter cinnamon vanilla extract nutmeg powdered sugar

Turkey and Stuffing Casserole

Heat oven to 350 degrees F. Layer turkey on bottom of 13x9 pan. Layer green beans over top. In a bowl combine soup and milk whisk until smooth. Pour soup mixture over turkey and green beans. Add water amount called for on stuffing mix to stuffing mix. You don't need to add the butter. Spread stuffing mix over turkey green beans and soup. Bake for about 30 minutes or until casserole is heated through and stuffing is well-browned.

green beans milk pepper

Ginger, Green Apple, Sweet Onion and Coconut Salad

In a blender combine the lemon verbena with the oil and blend for 2 minutes. Pour the oil into a jar and let stand for 1 hour then strain pressing on the solids to extract as much oil as possible. Season with the salt. Toss the apples with the onion ginger coconut lemon juice and basil. Season with salt and pepper. Add 3 tablespoons of Lemon Verbena Oil and toss; serve.

granny smith apples sweet onion ginger fresh coconut fresh lemon juice basil fresh lemongrass salt

Coconut Cake With Fluffy Icing

For filling: In heavy saucepan combine lemon juice and 1/2 cup water. Add cornstarch and whisk to dissolve. Add sugar egg yolks butter lemon zest and salt. Cook over medium heat whisking constantly until mixture comes to a simmer. Reduce heat to low and whisk 1 minute. Strain through a coarse sieve into a medium bowl. Let cool to room temperature press a piece of plastic wrap directly on surface and put in refrigerator until very cold. (Filling may be prepared up to 2 days in advance). To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans. Line bottoms with parchment paper. In medium bowl sift flour baking powder and salt. In another bowl cream sugar and butter with electric mixer on high speed until light and fluffy about 3 minutes. Beat in egg yolks one at a time then vanilla. On low speed add flour in three 1-cup additions alternating with two 1/2-cup additions of coconut milk. Begin and end with flour and beat until smooth scraping bowl often with rubber spatula. In another bowl beat egg whites (with clean beaters) on high speed until they form stiff peaks. Whisk 1/4 of the whites into the batter then fold in the remainder. Spread mixture evenly in pans. Place in oven on center rack. Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them. Bake for 25 to 30 minutes until toothpick inserted in centers come out clean. Let cakes cool in pans on wire racks for 10 minutes. Invert and remove from pan and peel off parchment paper. Tun right sides up and cool completely. To make icing: In the top of a double boiler combine sugar egg whites corn syrup cream of tartar and 1/3 cup water. Place over simmering water. Beat on high speed with handheld electric mixer until icing forms soft peaks about 2 minutes. Remove from heat and beat in vanilla. Continue beating 5 minutes or just until stiff peaks form. Place one layer upside down on serving plate. Spread with half of lemon filling. Place second layer on top right side up. Spread with remaining half of filling. Add the final layer right side up. Spread icing over top and sides of cake. Press handfulls of coconut all over icing.

fresh lemon juice cornstarch sugar butter lemons zest of salt cake flour baking powder salt sugar butter eggs vanilla canned unsweetened coconut milk sugar corn syrup cream of tartar vanilla sweetened coconut

Roasted Porcini With Honey & Thyme

Peel the outer layer from the stems of each mushroom. Be gentle when you clean the entire bolete. Use a soft brush or a towel. Make sure you get all the debris out. Cut them in half. Smash garlic. Combine garlic vinegar olive oil and salt in a mixing bowl. Roughly chop thyme and add to the bowl. Mix the bowl up well. Carefully add the mushroom halves. Let sit for 20 minutes. Remove mushrooms garlic and thyme from the marinade and set aside. Warm a heavy bottomed sauce pan for about 3 minutes. Place mushrooms in the warmed pan cut side down. Roast for about 4 mins and then add butter. When the butter begins to melt and foam add back the thyme and garlic. Turn the mushrooms over and spoon the foaming butter over the mushrooms for about 2 minutes. The mushrooms will finish when golden brown. Remove mushrooms to serving plates. Drizzle honey over them and finish with thyme salt pepper and remaining marinade. Serve immediately.

garlic cloves fresh thyme extra virgin olive oil kosher salt unsalted butter coarse sea salt thyme fresh ground pepper

Rose's Knish W/Cheese Filling (Zwt II)

Mix all dough ingredients & let dough sit overnight in the fridge. Remove dough from refrigerator & separate into 3 balls. Roll ea ball out very thin. Put filling along edge & roll up. Can bake in 1 piece. (See note below). Brush w/melted butter & bake at 400 F for 10 minutes. Reduce oven to 350 F & cont baking till golden brown (approx 35-45 min total). Serve w/sour cream & strawberries. NOTE: Per Cyd \"Some people use their hand & separate into individual small pieces. I have never been successful doing that.\".

egg sour cream sugar flour baking powder salt dry curd cottage cheese salt egg brown sugar butter

Tangy Tequila Meatballs

Combine beaten eggs onions garlic chili powder and salt. Add sausage beef and bread crumbs. Use hands to mix well. Shape the meat mixture into 1\" balls and place on baking sheet. Heat oil in large nonstick skillet. Working in batches brown the meatballs on all sides. Remove to papertowels to drain. Combine marmalade jelly barbeque sauce tequila and lime juice in crock pot. Add meatballs and stir to coat. Cook stirring often until jellies have melted and meatballs are cooked through. About 1 hour on high or 3 hours on low.

eggs onion garlic cloves chili powder salt hot Italian sausage lean ground beef olive oil orange marmalade barbecue sauce lime juice

Triple-Layer Tennessee Jam Cake

Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed 2 more minutes until well blended scraping down sides if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Place on layer on a serving platter. Spread with 1/2 of blackberry jam leaving a 1/2-inch border. Spread a smooth thin layer of warm Quick Caramel Frosting over jam. Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining Quick Caramel Frosting working quickly before the frosting hardens. (If frosting becomes too hard to spread place it over low heat for 1 minute stirring constantly.) Let cake stand 10 minutes. Quick Caramel Frosting: Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat whisking constantly about 2 minutes. Stir in milk and bring to a boil. Remove from heat. Add powdered sugar and vanilla stirring with a wooden spoon until smooth. Use immediately.

buttermilk applesauce eggs cinnamon butter margarine light brown sugar dark brown sugar milk powdered sugar vanilla extract

Key West Black Bean Salad

In a serving bowl put the black beans corn sun dried tomatoes shallot and gouda cheese. In a jar with a lid add the key lime juice and oil and cayenne pepper. Put the lid on the jar shake until mixed well. Pour on the salad and mix. Chill for about 2 hours. Serve.

black beans corn sun-dried tomato shallot gouda cheese cayenne pepper key lime juice olive oil

Banana Split Cake

Mix the graham cracker crumbs and melted butter in a 13x9x2 pan and press onto bottom of the pan. Beat the soft butter and add powdered sugar; beat until fluffy. Spread over crumbs in pan. Slice bananas and spread over mix in pan. Spoon pineapple over bananas. Spread with Cool whip. If desired sprinkle with chocolate shavings. Chill for 4-6 hours. Cut into squares and top each with a cherry.

graham cracker crumbs butter margarine butter margarine powdered sugar crushed pineapple bananas Cool Whip

Perfect Pork Chops

Season pork chops on both sides. heat butter in deep frying pan brown chops on both sides over med-high heat. (you may have to do this 2 chops at a time). place all chops back in pan cover with apple juice and water. (you can do all water or all apple juice instead).making sure there is always liquid covering chops. reduce heat to minimum and simmer for 3-5 hours. best served with rice try using the leftover juice on your rice.

seasoning salt salt pepper margarine water

Peanut Butter & Banana Rice Cakes

Slice banana. Spread peanut butter on rice cakes. Place sliced banana on top of peanut butter.

anana

Spicy Mac N Cheese

eat oven to 350 degrees. Spray a 2 quart baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add macaroni and cook about 9 minutes. While Macaroni is cooking toss together cheddar and parmesan in a bowl and set aside and then begin your roux by melting 3 tbs of butter in a saucepan over medium heat. Add 3 tbs of flour and whisk until smooth and bubbly. Add milk slowly continuing to whisk. Add your onion powder salt cayenne pepper. Then add the cubes of velvetta to melt. Bring to a boil and allow to simmer for about 2-3 minutes. Remove from heat and add you bowl of cheddar and parmesan cheese mix until smooth and melted. After pasta is cooked drain and add to cheese mixture. Pour into 2 quart dish top with extra cheese. Bake at 350 for 20 miunutes. If you like a crispy top increase oven temp to broil and cook 3 additional minutes until top is slightly brown and crispy.

macaroni sharp cheddar cheese Velveeta cheese parmesan cheese parmesan cheese butter flour milk onion powder salt cayenne pepper parmesan cheese

Muzlu Sut (Milk and Banana Drink)

Put the banana slices honey almond and 50 ml (3-4 tbsp) of milk into the blender. Blend for about 35-40 seconds. (you want a smooth mixture). Pour in the rest of the milk and mix again for about 35-40 seconds. Pour into a glass and drink with the bubbles. You can also add in a couple ice cubes.

banana honey skim milk

Spicy Peanut Sauce

Combine first 5 ingredients until smooth. Add water and blend with food processor or hand blender.

peanut butter rice vinegar soy sauce garlic clove honey water

Chinese Chicken Chow Bake

Combine all ingredients except noodles mixing well. Gently fold in 1 cup of noodles. Spoon into 8x8x2 inch baking dish. Sprinkle with remaining noodles. Bake in 350 oven for 50 minutes or until hot.

pineapple tidbits soy sauce celery green onions

Curried Rice and Fruit Salad

Wash rice until water runs clear; drain well. In a saucepan heat oil over medium heat. Add the green onions garlic curry powder ginger and rice; sauté for about 4 minutes or until the rice appears dry. Add 1 teaspoon salt and the water. Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes). Fluff the rice with a fork; cool. In a big bowl add the rice apples pineapple apricots coconut mint and cilantro; stir to combine. Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth. Pour the dressing over the rice mixture; toss to coat. Add salt and pepper to taste; serve.

basmati rice green onion garlic cloves curry powder fresh ginger salt water apples crushed pineapple unsweetened flaked coconut of fresh mint fresh cilantro mango chutney lemon juice canola oil honey

Nori Rolls

Cook rice. Chop carrots in half. Slice into slivers slightly narrower than a chopstick. Grate the beet. Mash the avocados. Set out the carrots beets and avocados in separate dishes above a cutting board. Place a small dish of water nearby. Place the Nori sheet shiny side down and the lines running vertically. Spread a thin layer of rice beginning 1 inch from the bottom of the sheet going up 2 inches and extending all the way from the left to the right. Spread a thin strip about 1 inch wide of avocado at the bottom edge of the rice all the way across the Nori sheet from left to right. Make a row of carrot strips down the center of the avocado. Sprinkle a thin layer of beet the same way. Pick up the edge of the Nori paper closest to you and roll over the avocado carrot and beet. Keep it tight and circular and keep rolling till there is only 1/2 inch of paper remaining at the top. Wet your fingers in the water dish and wet the 1/2 inch of paper then finish rolling. Once it is rolled lightly wet the seam again and place seam side down in a tray. Keep whole or cut in halves or smaller.

nori carrots beet avocados

Badenian Sour Liver (Badisches Saures Leberle)

Slice the liver into 1/2 x 2'' slices. Finely slice onions. Dredge liver slices in flour and heat butter in a large skillet. When the butter is hot put in liver and onions and stir fry quickly until lightly browned. Add salt and pepper to taste. Add wine scrape anything that sticks from the bottom of the skillet. Bring wine to a slow boil then add cream. Add sugar and lemon juice heat through and serve with spaetzle.

beef liver butter onions white wine lemon juice sugar salt pepper flour

Mrs. Patton's Sheet Cake

Sift and set aside: sugar flour baking soda and salt. Bring to boil: 1/2 cup oleo shortening water and 3 1/2 T cocoa. Add to dry ingredients and beat well. Add vanilla 1/2 cup milk and vinegar. Bake at 400* 20 minutes in greased cookie sheet. While baking beat together frosting ingredients. Spread frosting on cake while it is still hot.

sugar flour baking soda salt oleo shortening water vanilla milk vinegar oleo milk salt vanilla powdered sugar

Crab and Blue Cheese Steak Topper

Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute. Add crabmeat and cook for approx another minute (until heated through). Add the Boursin cheese and melt slowly. Once melted add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes). Add the parmesan cheese and bleu cheese. It will thicken nicely. Season with pepper as you like. Pour over steaks and serve. It is also wonderful on asparagus.

olive oil garlic onion boursin cheese half-and-half cream parmesan cheese blue cheese pepper

Herb-Rubbed Pork Roast

In a small bowl combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with nonstick cooking spray. Bake uncovered at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.

salt onion powder garlic powder paprika pepper dill weed dried rosemary rubbed sage boneless pork loin roast

Brussels Sprouts With Bacon, Pistachios and Balsamic Vinegar

Pre cook brussels sprouts in microwave by steaming or pan roasting until almost tender depending on method and size of sprouts 5-15 minutes. Fry bacon in sauce pan until crisp. Remove from pan and add brussel sprouts to bacon grease saute for 1-2 minutes. Add pistachios and balsamic vinegar. Stir around for 1-2 minutes reducing balsamic and glazing sprouts and nuts. Add bacon back to pan and season with salt and pepper.

Brussels sprout bacon pistachios

Rosemary Mint Tisane

place the herbs and orange in teapot. Pour in boiling water and steep for 5 minutes. Strain. Consume immediately. If using the cranberries add to the water when you boil it and boil for 5 minutes before pouring into tea pot.

rosemary mint orange zest boiling water dried cranberries

Greek Pilaf Stuffed Eggplant

Heat oven to 350°F. Cut eggplants in half lengthwise and bake facedown on oiled tray for 20-25 minutes. While eggplant bakes: Heat olive oil in medium saucepan saute onion garlic celery and sunflower seeds. Saute until onions are soft and transparent. combine remaining ingredients in medium bowl and add onion mixture. Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture. Scoop mixture into hole in eggplant halves and serve.

eggplants onion minced garlic cloves celery sunflower seeds olive oil cooked brown rice mint fresh parsley salt pepper feta

King Tut's Vegetable Wrap

In a large nonstick skillet add olive oil. Heat over high heat until almost smoking. Add eggplant to the skillet and season with kosher salt and pepper to taste. Stir eggplant frequently; cook about 5 minutes or until browned on all sides. Take off of stove burner; add 2 teaspoons of lemon juice and the vinegar; toss to coat. In a large bowl add spinach and tomatoes toss to mix. Add kosher salt and pepper to taste; add remaining lemon juice and eggplant; toss to mix. Spread the hummus evenly onto the tortillas leaving at least a 1-inch border around the edges. Spoon filling onto tortillas; roll-up/wrap.

olive oil eggplants kosher salt pepper fresh lemon juice chopped tomato 10-inch flour tortillas

Pinky Lady Lemonade Cocktail

Prepare pink lemonade by diluting with water per the instructions on container. In a glass 3/4 filled with ice pour schnapps & vodka. Add lemonade and a splash of ginger ale stir. Garnish with orange slice if desired.

vodka ginger ale orange

Chateaubriand for 2

Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour. Heat a large heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.

beef tenderloin steaks black pepper butter

Apple Crisp

Preheat oven to 400. Use ungreased pie pan or 8\" square pan. Core and slice apples into pie pan. sprinkle cinnamon over apples. In a bowl cut shortening into flour and sugar. Sprinkle over apples. Bake 30-35 min until golden brown. Serve warm or cold.

apples cinnamon all-purpose flour sugar butter

Chocolate Oatmeal Crisps

Set butter out on counter to soften. Heat oven to 300°F Line a large baking sheet with parchment paper. Assemble other ingredients needed. In a food processor pulse 2 cups of the oatmeal untl finely ground. In a mixer cream butter until smooth. Mix in sugar then add the vanilla and eggs. Mix well until all ingredients are incorporated. In another bowl whisk together ground and whole oatmeal baking soda and salt. With the mixer on low add dry ingredients gradually and mix only until the dry ingredients have become moist. Stop mixer and scrape sides and bottom well and mix with the scraper to incorporate any wayward ingredients. Remove bowl from mixer stand and stir in chips till blended inches Drop by spoonfuls onto pan leaving 2 to 3 inches between them and the edge. These will spread so don't skimp on the space between cookies. Bake for 13-15 minutes until lightly browned. Remove sheet of parchment paper to cooking rack and bake remaining cookies. I'm not sure how many this made I'll have to make again and note the size scoop I used and the amount they made. If anyone gets this info zmail me and I'll change the yield to reflect the proper amount made. I'm guessing 2 dozen cookies.

oatmeal butter light brown sugar eggs vanilla extract baking soda salt

Aunt Dot's Hot Dish

Brown hamburger in skillet. Boil noodles. Mix beef noodles mushrooms olives cheese and salt together. Pour into a greased casserole dish. Mix soup and milk together. Pour on top of the casserole ingredients. Bake at 375 degrees for 40 minutes total. After about 25 minutes sprinkle the casserole with one cup of chow mein noodles. Put back in oven to brown the noodles for the last 15 minutes.

ground beef macaroni mushrooms black olives Velveeta cheese salt milk

Parmesan Crusted Fish Fillets OAMC

Spray one 9x13 baking dish with non stick spray. In large shallow bowl combine flour cornmeal garlic parsley basil salt pepper and mix. In another shallow bowl mix together egg sub. and butter. Dip fish in egg mixture then dredge in flour mix. until totally covered. Place in dish sprinkle with olive oil and parmesan. preheat oven to 450 Bake uncovered for about 10 min from thawed until crisp and golden brown.

flour yellow cornmeal garlic powder garlic dried parsley dried basil salt pepper fat free egg substitute low-fat buttermilk olive oil parmesan cheese

Frozen Grape Treat

Wash and pat dry with papper towel. Seprate from the stems. Place in a container with a lid. Sprinkle with small package of Strawberry jello. Freeze for 2 hours and enjoy. Try different flavors of jello.

red seedless grapes green seedless grape strawberry gelatin

Karissa's Soft and Yummy Peanut Butter Cookies

Preheat oven to 350. Sift together the flour soda and salt; set aside. Cream butter peanut butter sugar and vanilla. Add egg and brown sugar. Slowly incorporate flour mixture (batter will be stiff). Shape teaspoonfuls of dough into balls and roll in sugar. Place on cookie sheet and press down lightly on each cookie with a fork in criss-cross pattern. Bake for about 8 - 10 minutes. To make peanut butter blossoms don't make pattern on cookie with fork before baking. Simply place on cookie sheet and bake about 8 minutes. Remove from oven and gently press a chocolate kiss onto the top of each cookie until the cookie cracks slightly. Return to the oven for a couple of minutes.

flour baking soda salt butter peanut butter sugar vanilla egg brown sugar

Barbara's Cornbread Dressing

Bake Jiffy Corn muffin mix in large bake pan per directions. In a medium saucepan combine chicken broth turkey necks a stick of butter and seasoning and simmer until meat begins to fall off the bone. The seasonings are added to taste but approximately 1 tblsp of Tony's garlic powder and onion powder. Only add a very small amount of black and cayenne pepper to desired spiciness. Use a fork to scrape most of the meat off the bone and discard the bones. In a large skillet combine a chopped yellow onion coarsely chopped bunch of green onions a stick of margarine and garlic powder Tony's and black pepper as the onions cook. Spice to taste. Cook over medium heat until light brown (about 2 mins) then set aside. Crumble cornbread into a large mixing pan be sure to use your largest mixing pan (you'll thank me later). Transfer spicy onion mix to the crumbled cornbread pan and mix thoroughly using a large sturdy metal spoon. Spoonful by spoonful slowly add the gravy mix including lumps of turkey meat to the crumbled cornbread mix while thoroughly stirring. Keep adding and stirring until the dressing starts to stick together slightly and no longer crumbles apart. Add ground sage slowly until you get your desired taste. Be careful not to add too much sage which can be overwhelming. Once you have the perfect taste and no longer need to taste it add the 2 fully whipped egg whites and stir in thoroughly. Transfer the dressing into a medium Pyrex or metal loaf pan and bake covered with aluminum foil at 350 degrees for 30-45 mins. Remove the aluminum foil and bake uncovered for 5 mins to brown the top. Serve as a side dish to Turkey and use the remaining gravy served over the dressing. Thank Barbara and enjoy!

yellow onion green onion butter margarine garlic powder onion powder black pepper paprika cayenne pepper ground sage chicken broth

Can't Eat Just One "no Bake Cookies"

ix sugar milk butter and cocoa in kettle over medium heat. Bring to a boil for 2 minutes stirring constantly. Remove from heat. Add salt vanilla peanut butter and oatmeal and let stand for 1 minute. Spoon onto wax or parchment paper and let cool. ENJOY!

oatmeal sugar milk butter peanut butter vanilla salt

Fast & Easy Minestrone

Saute onion& garlic in oil till onions are sweet& clear. Add tomatoes juice broth vegetables sugar basil oregano& pepper. Bring to a simmer stirring occasionally. Add pasta turn heat to med-low& simmer covered for 15-20 minutes. Add beans& warm through.

onion olive oil garlic tomatoes tomato juice vegetable broth sugar basil oregano black pepper dry pasta

Jalapeño Cheese Grits

Bring the stock to a boil over medium heat. Add in half-and-half and bring back to a boil. Whisk in grits reduce heat to low and cook for 10-15 minutes until creamy stirring occasionally. Add chopped jalapenos and let cook for 5 more minutes. Turn off heat add in cheese and stir till melted and incorporated. Note: Salt needed will vary depending on stock used.

half-and-half quick-cooking grits sharp cheddar cheese

BBQ Pork

Combine all ingredients except sugar and mustard in heavy pot. Add enough water to cover meat. Slowly cook until meat falls of the bone (approx 3 hours). Remove pork from pot and put in frying pan. Let simmer. Stir continuously until juice is absorbed. Cut/shred meat while in pan. Add sugar and mustard. NOTE: To save time I usually use a pressure cooker for the meat instead of adding enough water to cover the meat I add about 3 cups and cook at 10 lbs pressure for 50-60 minutes That time is from the time that the cooker comes to pressure. After it has cooled the meat has usually fallen completely off and the bone is clean remove the bone then stir and simmer - if it tastes too vinegary to you then add some more water and simmer it off. It's usually fine for me. Add the rest of the ingredients.

vinegar onions salt crushed red pepper flakes sugar yellow mustard

Turkey Burgers With Special Sauce

Prepare grill. Combine first 6 ingredients in a large bowl. Divide turkey mixture into 4 equal portions shaping each into a 3/4-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Spread 2 tablespoons Special Sauce over top half of each bun. Place lettuce leaves on bottom halves of buns; top each with 1 patty and top half of bun. Cut each burger in half. To make Special Sauce: Combine all ingredients in a medium bowl. Cover; refrigerate.

green onion low sodium soy sauce fresh ginger garlic cloves lettuce leaves green onions Dijon mustard honey low sodium soy sauce fresh ginger

Spinach Ravioli Lasagna

Preheat oven to 375 degrees. Spread thin layer of sauce in 9 x 13 pan. Add half the ravioli in a single layer half the spinach half the marinara and half the mozzarella. Repeat layers. Top with Parmesan. Cover pan with foil Bake for 35 minutes. Uncover and bake for 15 minutes more until cheese is melted and pasta is cooked. Let stand at least 5 minutes before serving.

frozen chopped spinach mozzarella cheese parmesan cheese

Jackson Instant Breakfast

ix everything in blender.

skim milk banana peanut butter

Pears De Menthe

Allow ice cream to stand at room temperature to soften. With rubber scraper swirl liqueur into it just enough to make streaks; do not overmix. Turn into 3 or 4 ice cube trays and freeze until firm - approximately 4 hours. To serve: drain pear halves; arrange on glass serving dish mound a scoop of ice cream in center of each pear and pour syrup over top. Of course you can also do it in individual dessert dishes.

vanilla ice cream green creme de menthe

Chicken Broccoli Casserole

Preheat oven to 350. Mix soup with half can of water to make sauce. Place broccoli in a 9x11 or large French White casserole Cover with plastic wrap and microwave for 3 minutes or until broccoli is steamed but still crunchy. Cook chicken in a skillet until golden brown and cooked through. Place chicken on top of broccoli. Pour sauce in mixture. Sprinkle cheese over casserole. Cook in 350 degree oven for 20-30 minutes taking out when broccoli is cooked. Let stand 10 minutes before serving.

chicken breasts broccoli Canadian cheddar cheese

Eggplant Stuffed With Summer Vegetables

With a sturdy spoon scoop the flesh out of each eggplant half leaving ¼ inch thick shells. Sprinkle the inside of the shells with salt invert onto a plate and let stand for 30 minutes. Dice the flesh and set aside. Preheat oven to 350 degrees. Turn the eggplant shells over pat dry and place on a baking sheet; bake until softened about 15 minutes. Remove from oven and set aside; leave oven on. Meanwhile heat the olive oil in a large skillet over medium heat. Add in onion; sauté until tender 5-7 minutes. Add in garlic diced eggplant zucchini and mushrooms; sauté until mushrooms begin to soften about 3 minutes. Add in tomato parsley basil and breadcrumbs; stir to combine; season with salt and pepper; remove from heat. Fill baked eggplant shells with the vegetable mounding it loosely; bake for 20 minutes; serve hot.

eggplants kosher salt fresh ground black pepper olive oil onion garlic cloves zucchini cremini mushrooms button mushroom tomatoes flat leaf parsley basil

The Kitchen Tourists are Jerks for This Salmon Salad!

FOR JERK SALMON: Combine all wet jerk seasoning ingredients (garlic through peanut oil) in the bowl of a food processor. Process until mixture turns into a paste. Rub jerk paste onto all sides of the salmon fillets. Allow rubbed salmon to stand in refrigerator for 1 hour (at least 30 minutes if you are short on time). Wash the food processor bowl and set aside to use for the vinaigrette. Once the salmon is ready to cook plug in your Foreman grill and set it to 300 degrees F. When the grill is heated to temperature lightly spray the grill plates with nonstick cooking spray. Place the salmon fillets on the grill close the lid and set timer for 8 minutes. Once salmon is cooked remove from the grill. FOR TROPICAL VINAIGRETTE: While salmon is marinating combine first seven ingredients for the Tropical Vinaigrette (mango through honey mustard) in bowl of the food processor. While processor is running drizzle in olive oil until fully incorporated. Stop processor and add salt and pepper to taste. FOR ISLAND SALAD: Toss all salad ingredients except for cashews together. FINAL ASSEMBLY: Divide tossed salad into 4 bowls. Sprinkle cashews over each bowl. Pour desired amount of vinaigrette over each salad then top with a piece of cooked salmon. If desired drizzle more dressing over the salmon or cut salmon into chunks and toss it into the salad. Serve immediately.

garlic cloves green onion salt fresh ginger ground allspice ground cinnamon ground nutmeg ground black pepper scotch bonnet peppers salmon fillet mango lime juice and zest of light coconut milk fresh cilantro sugar seasoned rice vinegar extra virgin olive oil salt fresh ground pepper romaine lettuce hearts carrot red bell pepper papaya cucumber cashews

Chocolate Pumpkin Cupcakes With Orange Frosting

Line cupcake tins or grease and flour three 8\" cake pans. Preheat oven 375* for cupcakes 350* for cake. Whisk flour through nutmeg. Set aside. Mix buttermilk pumpkin and vanilla. Set aside. Beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time- beating well after each addition until batter is smooth and light. Alternately add the flour and pumpkin mixtures blending well after each addition. Fill each cupcake with 1/4 cup of batter and bake for 22 minutes. For cake- bake 35 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pans for 20 minutes then remove from pans and cool on wire racks. For frosting: Blend cream cheese butter oj zest and vanilla with electric mixer until smooth. Add sugar and continue to beat for about 3 more minutes. Stir in food coloring. Stick in fridge until ready to use. To frost cakes: trim each layer level and top each cake with 1/3rd of the frosting sandwiching one layer on top of the other until it stands a majestic three layers high (frost just the tops of the cakes not the sides- like a German chocolate cake). Refrigerate until ready to serve then let come to room temperature Very festive and tastey.

flour flour baking powder baking soda cinnamon ground nutmeg buttermilk pumpkin puree vanilla butter brown sugar granulated sugar eggs cream cheese butter orange zest vanilla powdered sugar

Grilled Garlic, Rosemary and Lemon Dijon Chicken Breasts

In a bowl combine and mix the rosemary garlic lemon juice olive oil vinegars and mustard. Put the chicken breasts in a 9 x 13 glass pan (or whatever works). Poor the marinade all over the chicken (cover top and bottom). Let the chicken marinade in the mixture for 2 - 3 hours. Grill/barbecue the chicken and serve!

boneless skinless chicken breasts fresh rosemary fresh garlic fresh lemon juice olive oil Dijon mustard

Turmeric Chai Tea

Mix all ingredients together and store in a glass jar. Note: Cayenne pepper although optional will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries allowing more turmeric to get to the infections faster. To make the tea (single serving): Bring water to boil pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve; add sweetener and milk.

ground turmeric ground cinnamon ground cloves ground cardamom ground ginger cayenne pepper chai tea water artificial sweetener milk coconut milk

Shrimp Tacos With Pumpkin Seed Sauce

1. Finely chop about a third of the cilantro to yield 2 tablespoons setting aside the rest. In a small bowl mix the chopped cilantro with the sour cream and set aside. 2. In a medium sauté pan over medium heat toast the pumpkin seeds until they pop and turn slightly golden 8 to 10 minutes; do not let them brown. Set aside briefly to allow to cool. 3. In a food processor or blender place the pumpkin seeds olive oil garlic salt chiles remaining cilantro and one-half cup of water. Blend to a smooth paste. 4. Return the mixture to the sauté pan add one-half cup of water and cook over low heat for about 20 minutes to develop the flavors. Stir frequently to make sure the sauce doesn't burn and add more water if the sauce thickens too much or too quickly. Meanwhile shred the jicama using a box grater. Refrigerate until needed. 5. Increase the heat to medium-high and add the shrimp. Cover and cook until the shrimp are pink about 5 minutes stirring and turning the shrimp occasionally for even cooking. 6. Heat a skillet or griddle over medium heat and warm the tortillas. Arrange two tortillas per plate slightly overlapping. Divide the shrimp among the tortillas add shredded jicama and a spoonful of cilantro sour cream. Serve immediately with lime wedges. Each serving: 471 calories; 32 grams protein; 33 grams carbohydrates; 7 grams fiber; 24 grams fat; 7 grams saturated fat; 185 mg. cholesterol; 365 mg. sodium.

fresh cilantro sour cream olive oil garlic cloves kosher salt serrano chili jalapeno chile jicama corn tortillas lime wedge

Low Fat Marmite Chips / Wedges

Preheat the oven to gas mark 7 / 220oC / 425oF. Slice the potatoes into 1/2 inch wedges. Place in a saucepan of water and bring to the boil. Then simmer for 8 mins until just cooked on the outside. Drain the potatoes thoroughly allowing them to steam for 2 mins to dry off. Add the oil and marmite to the saucepan with the potatoes. Place on a lid and shake them to coat them. Season them on a baking tray lined with baking parchment. Bake for 25 mins until crisp and golden turning once.

otatoes

Citrus Glazed Mahi Mahi

Combine the orange juice lemon juice lime juice water sugar and salt in a small skillet. Mix well and bring to a boil over medium heat. Cook until reduced by one half. Let cool until the glaze is thick and sticky. Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking. Pour remaining glaze over steaks when plated.

orange juice of lime juice of water granulated sugar salt

Lemon Grass Spiced Poached Pears

Slice the pears in half. Coat with lemon juice to prevent browning. In a saucepot add the sugar and water and bring to a boil to make a syrup. Reduce to a simmer and add the pear halves cinnamon nutmeg honey and lemon grass. Continue to cook for 10 to 15 minutes or until pears are tender but not falling apart.

Asian pears sugar water cinnamon nutmeg honey lemongrass

Frexca

Fill a rocks glass with ice. Pour in liqueur and Fresca. Stir. Drop in a cherry for garnish or flag it.

araschino cherry

Individual Baked Banana Crumble Desserts for Four

Preheat oven to 375°F. In a medium sized bowl combine orange juice and vanilla. Set aside. Slice bananas and place flat in four buttered ramekins. In a medium sized bowl combine flour oatmeal brown sugar nutmeg salt and butter. Using a pastry blender (or two knives) blend until mixture resembles small peas. Drizzle bananas with orange juice mixture. Spoon crumble mixture over fruit. Bake for 15-20 minutes or until topping is delightfully browned. Serve warm with vanilla ice cream.

bananas vanilla bean paste flour rolled oats brown sugar cinnamon salt butter

Chili Chicken and Vegetable Soup

In a large saucepan melt the butter over medium heat. Add the onion season with salt and pepper and cook stirring until tender about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender about 10 minutes. Stir in the corn chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

butter onion chili powder baking potato chicken broth frozen corn kernels chicken meat frozen green beans sour cream

Stuffed Shells or Manicotti

Cook shells according to package directions. Mix ricotta cheese Parmesan cheese egg parsley salt and pepper. Stuff shells or manicotti with cheese mixture and arrange in a 13\" x 9\" baking dish coated with a thin layer of marinara sauce. Spoon marinara sauce over each shell and sprinkle with mozzarella cheese. Bake for 20-30 minutes at 350°F.

jumbo pasta shells ricotta cheese parmesan cheese egg fresh parsley salt pepper mozzarella cheese

Swim Team Sloppy Joes

brown and drain first 3 ingredients. add remaining 5 ingredients simmer.

ground beef celery onion lemon juice Worcestershire sauce brown sugar water catsup

Ww Core Gi-Normously Big Breakfast Cookie

Preheat oven to 350. Spray cookie sheet with nonstick baking spray Mix all ingredients together. Spoon 1 large mound on the baking sheet and spread it out. Bake 15-20 minutes.

oatmeal raisins flour non-fat powdered milk unsweetened applesauce cinnamon baking powder Splenda granular

South American Peanut Pork

Heat Olive Oil over medium heat. Add garlic onion bell pepper and carrots (saute 2 minutes). Add pork paprika sugar cumin& cayenne pepper (salt& pepper to taste). Brown pork on all sides. Add chicken stock scaping the bottom of pan to deglaze it. Add peanut butter and bring to boil (stirring constantly). Reduce heat and simmer for 25 minutes. serve with rice.

peanut butter garlic onion red bell pepper carrot paprika sugar ground cumin cayenne pepper

Red Lentil-Rice Cakes With Simple Tomato Salsa

To prepare salsa combine first 5 ingredients; set aside at room temperature. To prepare cakes bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover reduce heat and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper onion fennel seeds and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients stirring until well combined. Let stand for 10 minutes. Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.

water red lentil basmati rice olive oil red bell pepper red onion fennel seed garlic cloves part-skim mozzarella cheese fresh basil salt fresh ground black pepper

Light Biscuits

Melt shortening. Mix together flour baking powder baking soda and salt. Make a hole in the center and add the buttermilk and melted shortening. Stir just until ingredients are mixed. Put on a floured board or waxed paper. Sprinkle with flour pat to desired thickness or about 3/4 inch thick. It should be a moist dough. Cut the biscuits to desired size and bake at 425 degrees for 15 to 20 minutes or until brown.

vegetable shortening all-purpose flour baking powder baking soda salt buttermilk

"leftover Roast" Mexican Casserole

Shred cooked meat and remove any bones or fat. Heat oil in a large skillet. Add onion and pepper and saute until tender. Add all ingredients except corn tortillas and cheese. Stir together. Bring to a boil. Reduce heat to medium or medium-low and boil for one hour allowing most of the liquid to cook off. Watch and reduce heat if necessary. Preheat oven to 350. Spray a 9x13 pan with non-stick spray. Place 3 corn tortillas in the bottom of the pan tearing to fit. Spoon 1/3 of the meat mixture over the tortillas. Spread to cover. Sprinkle with 1/3 of the cheese. Repeat steps 7-9 two times. Bake at 350 for 30 minutes. **Can also be refrigerated in the morning and baked later that day. I haven't tried to freeze it yet.

onion green pepper black beans tomatoes and green chilies ground cumin chicken broth corn tortillas cheddar cheese

Maria Luisa (Salvadoran Layer Cake)

Preheat oven to 350°. Grease and flour three cake pans. Sift together flour and baking powder. In a mixing bowl beat butter and sugar together on medium-high speed until fluffy and light about 3-5 minutes. Add orange zest and vanilla and beat in 15 seconds more. With mixer at medium speed add one egg at a time letting each egg incorporate before adding the next. Turn mixer to medium-low. Add flour in three parts alternating with the orange juice until smooth. Don't overbeat. Spoon equal parts of batter into the three cake pans. Bake for about 25 minutes. Remove cakes and cool completely. Mix the marmalade with a little water and stir till almost pourable. Spread half the marmalade over one of the layers. Add the next layer on top and spread with the other half of the marmalade. Top with the last layer. Sprinkle the cake with powdered sugar through a sieve and serve.

butter sugar orange zest vanilla eggs flour baking powder orange marmalade powdered sugar

Chocolate Chip Caramel Nut Bars (Only 3 Ingredients!)

Preheat oven to 350 degrees. Grease a 9-inch-square baking pan. Press three-fourths of the cookie dough into the baking pan. Bake for 10 minutes. Sprinkle half the nuts over the cookie crust. Drizzle caramel topping over the nuts. Top with teaspoonfuls of remaining cookie dough. Press gently into caramel topping. Sprinkle with remaining nuts. Bake 14 to 18 minutes or until the edge is set. Cool in pan on wire rack before cutting into squares.

alnuts

Killer Carrot Cake

Preheat oven to 180 degrees celsius. grease lamington size cake tin (13 x 9 inch rectangular pan). Mix carrots brown sugar spices oil salt eggs and vanilla together in a large bowl. Stir in flour. Add nuts. Cook for 35-45 minutes remove when knife comes out clean. Wrap with foil an place in freezer to cool (keeps it moist). Ice with cream cheese frosting.

carrot brown sugar eggs vanilla extract self raising flour cinnamon nutmeg allspice salt ground cloves walnuts

Oven-Baked Chicken Marsala

Flatten chicken to 1/2 inch thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Combine flour Italian seasoning garlic powder paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13 x 9 inch baking dish coated with cooking spray. Gradually add broth and wine to skillet stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake uncovered in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.

boneless skinless chicken breast halves all-purpose flour garlic powder paprika pepper olive oil butter low sodium chicken broth marsala wine fresh mushrooms fresh parsley

Italian Style Cheesesteak Sandwiches

Marinate steaks in italian dressing for 6-24 hours. Stir fry steak until all the pink is gone but not too long or it will be tough. Put onions and peppers into a seperate skillet with brown sugar and vinegar until soft and caramizled. spread garlic butter onto rolls and lay cheese over butter bake about ten minutes until cheese is bublbly and then stack them up!

provolone cheese onion brown sugar cider vinegar red bell pepper

Layered Mac and Cheese Casserole

Preheat oven to 350F convection bake. In batches pulse spinach in food processor until coarsely chopped. Place chopped spinach in a pot cook over medium-low heat until wilted. Place spinach in small mixing bowl set aside. Boil a pot of water cook macaroni as directed. At the same time melt butter for cheese sauce in a pan. Add flour white pepper mustard powder cayenne and nutmeg to butter fry briefly to toast flour. Mix in milk a bit at a time mixing thoroughly to avoid lumps. Continue to heat sauce until thickened slightly stirring regularly. Add cheese to sauce stir until melted. Add 1/2 cup of cheese sauce to spinach add the rest to cooked macaroni. Add cheese and bread crumbs to spinach. Dice ham. Mix together butter and bread crumbs for topping then mix in cheese. Grease a 13x9 pan. Pour in one third of the macaroni and cheese. Layer diced ham on top. Cover with another third of the macaroni. Spread out spinach layer on top. Cover with remaining macaroni. Sprinkle topping over all. Bake uncovered for 35 minutes.

butter all-purpose flour milk white pepper mustard powder cayenne nutmeg cheddar cheese fresh spinach cheddar cheese butter cheddar cheese macaroni ham

Patacones (fried Plantain)

Peel Plantain and cut it width wise into 3 or 4 pieces. I have found that the easiest way to peel the plantain is to cut roughly 1/4\" off of each end of the plantain (the very tips) and then carefully without cutting into the plantain itself slicing the skin down one side. Once you have slit the skin on one side you can gently pry the peel off with your fingers. Heat 1\" of vegetable oil on medium heat until hot. Fry plantain pieces on both sides for about 3 minutes or until the pieces are golden. When they are golden remove from pan and place onto a plate covered with a paper towel. Flatten the fried plantain. I do this by placing the pieces one at a time between 2 pieces of waxed paper and flattening with my hands. Be careful not to put too much pressure or the plantain will stick to the waxed paper. Just gently flatten them till they are about 1/4\" thick. Place in the hot oil again and fry until both sides are golden brown. Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt. Serve immediately. For an extra special treat eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

green plantains salt

Mom's French Cheese Pie - Quiche Lorraine

Preheat oven to 375 degrees F. Cook the bacon until it is crisp remove it from the pan and set it aside then drain the fat while reserving 1 tablespoon of it in the pan. Add the onion and gently cook it until it is tender but is not browned. In a bowl combine the eggs light cream or half & half salt and pepper. Crumble or roughly chop the bacon to your preference. Place the pie shell in a pie plate. Place the bacon onion and cheese in the bottom if the pie shell/crust then pour the egg mixture over. Bake in the preheated 375 degree F oven for about 45 minutes or until the quiche is firm and lightly browned. Let rest for 5 minutes then serve immediately. Makes 6 servings.

bacon sweet onion cheddar cheese parmesan cheese eggs half-and-half cream salt fresh ground black pepper

Amish Shoo Fly Cupcakes

Add baking soda to boiling water; then add molasses and set mixture aside. Make a crumb mixture from flour brown sugar and margarine and reserve 1 cup of this aside. Mix together the remaining crumb mixture liquid mixture and applesauce. Pour (batter is thin) into cupcake pan lined with cupcake papers and sprinkle reserved crumb mixture on top of each cupcake. Bake at 350°F for 20 to 25 minutes.

boiling water baking soda dark molasses flour brown sugar butter margarine unsweetened applesauce

Mediterranean Broccoli Salad

Drop the broccoli into boiling water for 2 minutes. Pour into a colander to drain. Quickly plunge into ice water to stop the cooking. Drain and chill 30 minutes or longer. Whisk the olive oil garlic lemon juice and lemon zest. Season with salt and pepper to taste. Combine with the chilled broccoli. Mix in the red pepper and olives. Garnish with the feta cheese.

boiling water broccoli florets olive oil garlic clove lemon juice lemon zest salt fresh ground pepper red bell pepper black olives feta cheese

Crispy Colorful Breakfast Potatoes

Preheat oven to 375 degrees F or 190 degrees C line a baking tray/sheet pan with baking paper and spread both potatoes evenly. Drizzle with 2 Tbsp olive oil sprinkle with salt and bake for 20-25 minutes or until golden. Harissa: Roast all sides of the pepper on an open flame until black and charred. Place in a bowl and cover with plastic allowing to steam for 20 minutes. Using a small sharp knife scrape off the charred skin and remove all the white membrane. In a blender blitz together the roasted red pepper tomatoes vinegar salt and pepper. Set aside. Add remaining olive oil to a pan on medium heat and fry eggs for 2 minutes until cooked. For serving: To serve spread potatoes out evenly top drizzle over harissa sauce add dollops of yogurt and finish with the fried eggs.

purple sweet potato sweet potato olive oil tomatoes apple cider vinegar eggs yogurt

Egyptian Swiss Chard With Lamb in Tomato Sauce

1. Put oil in 3 qt heavy pot. Add onion & meat & saute for 9-10 minutes. 2. Add garlic. Saute 1 minute. 3. Add chard tomato sauce and everything else. 4. Add 8 oz water. 5. Bring to a boil reduce to simmer cover and cook for 1 hour. 6. Remove meat shred and add back to chard.

shoulder lamb chops tomato sauce cumin salt black pepper sugar olive oil onion garlic clove oregano

Mutton & Ancient Grain Stuffed Winter Squash

Start cooking amaranth (add 1 cup grain to 2 ¼ c liquid; once boiling stir lower heat to simmer cover and let cook 25 minutes). Sauté chopped onions in 2-3 TBS oil (preferably olive oil) in heavy bottom skillet on med-low heat until slightly softened. Add ground mutton and continue sautéing until meat is browned. Add pepper and salt to taste. If meat gets dry add a little olive oil. While meat is browning start quinoa (in small pot toast ½ Celsius grain in 2-3 TBS butter until slightly toasted in color and smell maybe 10 minutes or so; then add 1 Celsius water stir bring to boil low heat to simmer cover and cook 12-15 minutes.). While quinoa is toasting check amaranth which should be almost done. Stir if too much moisture is left add your dried currents stir and remove lid. Let currants absorb extra water. Once meat is lightly browned (but not crispy or overcooked) remove from heat. Season meat with Chinese Five Spice Allspice and Cinnamon. Stir in raisins pine nuts (or pecans) and apple if using one. Add chopped parsley and grains. Mix well. Add milk and mix well. Adjust seasonings if needed but not too much. Stir in rice vinegar. This will brighten up the flavor of all the spices. Score the inside of squash lightly being sure not to pierce the skin. Stuff meat mixture into squash halves. Place filled squash halves in baking pan ensuring that the squash will not tip over during baking. [Savory version can be topped with breadcrumbs and/or grated parmesan at this stage.] Fill bottom of pan with ¼ inch of water cover with tinfoil or lid but allowing some steam to release. Cook in preheated 350 degree F oven for 45 min to 1 hour (or until squash flesh flakes easily with fork).

amaranth sweet onion flat leaf parsley golden raisin dried currant pine nuts pecans olive oil Chinese five spice powder allspice whole coriander seed cinnamon salt pepper rice vinegar tart apple

Brisket With Chunky Tomato Sauce

Season brisket with salt and pepper. In a Dutch oven brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan saute onions and garlic until tender. Place brisket over onions. Add the wine or broth tomatoes celery thyme rosemary and bay leaf. cover and bake at 325°F for 2 hours basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight. Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325°F for 30 minutes or until heated through. Serve sauce over beef.

beef brisket salt pepper olive oil onions garlic cloves dry red wine beef broth diced tomatoes celery ribs dried thyme dried rosemary bay leaf carrot

Toffee Crunch Brownies

Preheat oven to 350 degrees F. Lightly grease a 9- x 13-inch baking dish. Prepare brownie mix according to package directions. Stir in dark chocolate chips. Pour brownie mixture into prepared baking dish. Sprinkle with 1/2 cup toffee bits. Bake 27 to 29 minutes or just until a toothpick comes out clean. Remove from oven and immediately sprinkle with remaining 1/4 cup toffee bits and 1/2 cup semisweet mini chocolate chips. Cool completely in pan on wire rack; cut into squares.

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Egg Salad With Peanut Butter

Boil eggs for 10 minutes. Peel eggs and mash into medium bowl. Add mayo and peanut butter. Best served on toast.

eggs mayonnaise peanut butter

Chicken Livers With Rice

Mix water with next 5 ingredients. Bring to a boil add rice. Cover and simmer for 17 minutes until water is absorbed. Mix flour salt pepper and paprika in a bag. Add chicken livers and shake to coat. Heat oil in skillet on med hi. Brown livers stirring for 5 minutes or until done may have to do this in batches. Add more oil if needed. Remove from skillet keep warm. Stir fry onion in same skillet with water for 2 minutes. Return chicken livers and mix well. Put rice on plate top with chicken livers.

water salt butter parsley garlic sage rice flour salt pepper paprika chicken liver onion water

Mardi Gras Vegetable Chili

Put the dried chiles in a large heatproof bowl and cover with boiling water; let stand 30 minutes until soft; then seed and stem the peppers. In a food processor or blender puree the chiles with 2 cups vegetable broth; set aside. Preheat oven to 350°; coat the eggplant with the oil and place in a single layer in a 14 x 11 inch baking pan. Sprinkle with 2 teaspoons salt; bake for about 30 minutes until tender. Remove from the oven and set aside. In a Dutch oven saute the onions garlic and bell pepper in the vegetable oil. When the veggies are soft add in the chile puree and cooked eggplant along with the cumin allspice oregano black pepper the remaining ½ teaspoon salt the jalapeno powder tomatoes hominy beans parsley sugar and remaining 2 cups broth. Cook over low heat at a simmering boil for 15 minutes. Add in the masa harina mixture; cook for 2 minutes.

chilies canned vegetable broth eggplant olive oil salt onion garlic cloves red bell pepper ground cumin ground allspice dried Mexican oregano fresh ground black pepper tomatoes with garlic yellow hominy white kidney beans parsley sugar masa harina

Lime Spritz Cookies

In a mixing bowl cream butter sugar and gelatin. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Using a cookie press fitted with the disk of your choice press dough into desired shapes 2 inches apart onto ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.

butter sugar egg vanilla extract all-purpose flour baking powder

Steamed Black Alaska Cod

Place the fish skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket). Pour Beer/water into the bottom half. Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet. When coked remove the skin& bones. Lightly butter the flaked fish. Add salt& Pepper.

smoked cod lager beer water water butter

Absolut Mandgrape

Build over ice in a highball glass. Decorate with a slice of lemon.

Absolut mandarin vodka lemon

Flavorful Catfish Fillets

n a shallow bowl whisk buttermilk and Dijon until smooth. In another bowl combine the cornmeal and seasonings. Dip fillets into buttermilk mixture then into cornmeal mixture. Place 1 inch apart on a wire rack coated with cooking spray. Place rack on a baking sheet. Broil 4 inches from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

buttermilk Dijon mustard cornmeal salt onion powder garlic powder paprika dried thyme black pepper cayenne pepper catfish fillet lemon wedges

Glorious Beans

In large deep skillet fry bacon until crisp. DO NOT DRAIN. Add onions vinegar sugar and seasonings stir. Simmer 20-25 minutes. Meanwhile mix all the beans together. (I usually use a large throwaway aluminum roaster pan like the turkey size either oval or rectangle that you can also bake in and then throw away). Pour hot bacon mixture over beans in pan and mix well. Bake at 350 degrees for 70-80 minutes. This freezes well.

red kidney beans butter beans lima beans bacon onions white vinegar brown sugar dry mustard garlic powder

The Best Lower Fat Chocolate Chip Cookies

Preheat oven to 350 degrees Fahrenheit. Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg egg whites salt and the vanilla. Beat well. In a smaller bowl combine the dry ingredients (flour ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips and if you like add the walnuts. Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).

light butter egg vanilla extract sugar brown sugar unbleached flour oatmeal baking soda walnuts salt

Minty Thai-Style Chicken Salad

Heat the oil in a sauté pan over low heat. Add the red pepper flakes and paprika and sauté stirring constantly until aromatic about 10 seconds. Add the chicken fish sauce and brown sugar and increase the heat to medium. Sauté stirring frequently until chicken is no longer pink 4 to 5 minutes. Transfer the chicken to a bowl and add the tomatoes green onions lime juice mint leaves lemongrass and lime leaves. Toss the salad until all ingredients are evenly coated. Serve the salad on lettuce leaves accompanied with a wedge of cabbage. Drizzle some of the juices from the bottom of the salad bowl over each serving. Garnish with cilantro.

dried red pepper flakes mild paprika hot paprika fish sauce brown sugar tomatoes green onion lime juice mint leaf lemongrass kaffir lime leaves lime zest lettuce leaves green leaf lettuce napa cabbage fresh cilantro stem

Bread and Butter Pudding W/Clotted Cream & Apricot Compote

At least 2 hours ahead make the compote of apricots: Bring 9 fl.oz. (about 1 cup) water to the boil and pour over the apricots in a heat-proof bowl. Leave to stand for about 30 minutes. Add the remaining ingredients pour into a pan and bring to the boil. Simmer for about 10 minutes. Leave to cool and remove the vanilla and cinnamon. Preheat the oven to 375°. Butter the bread and remove the crusts. Place one layer of bread on the base of a 10\" × 6\" × 2 1/2\" rectangular earthenware dish and cover with a layer of sultanas. Place the rest of the bread on top. Mix the cream milk eggs and sugar and pass through a sieve. Slice the vanilla pod down the centre and scrape out the seeds. Add to the custard mixture and pour over the bread. Allow to soak for 5 minutes. Place the dish in a bain-marie and cook in the oven for about 30 minutes. Remove and allow to cool for about 15 minutes. Preheat a hot grill (broiler). Dust the pudding with icing sugar and glaze under the grill until golden (if it starts to soufflé remove from the grill and let it cool a little longer before repeating the glazing process). Spread the top with the apricot jam and serve cut into wedges with a quenelle (three-sided oval) of clotted cream (mold it with 2 tablespoons) and the compote of apricots. Spoon some English custard (crème anglaise) around the plate if you like.

vanilla pod orange zest of cinnamon stick butter sultana milk eggs sugar vanilla pod icing sugar

Mimi's Oriental Coleslaw

Toast almonds and sesame seeds on cookie sheet at 300°F until lightly browned. Remove ramen noodles from package reserving seasoning packets and crush (not too fine). In a large jar combine oil vinegar sugar pepper and seasoning packets; shake well (shake several times before use) being sure that sugar dissolves. In a large bowl combine slaw onions almonds and sesame seeds.

green onions sesame seeds canola oil apple cider vinegar sugar cayenne pepper