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Chunky Chicken Soup Ala Rick

Place chicken breasts into a stock pot and cover with water. Bring to a boil reduce heat to a simmer and for 30 minutes or until chicken is cooked through. Remove the chicken breasts and reserve liquid. Allow chicken to cool. Remove the bone and cut into large chunks and return to the reserved liquid. Add stock bay leaves and salt to the chicken and liquid. Bring to a boil. Add egg noodles and cook according to package directions. Note: It may be necessary to add additional stock when reheating leftovers.

chicken breasts water bay leaves homemade chicken broth salt

Swirled Peanut and Chocolate Chews

In a mixing bowl cream butter peanut butter and sugars. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine flour baking soda and salt; gradually add to the creamed mixture; set aside. For chocolate dough cream butter applesauce and sugars in another mixing bowl. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine flour cocoa baking soda and salt; gradually add to the creamed mixture. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled. Drop by heaping tablespoonfuls 3 inches apart onto greased baking sheets. Bake at 350 degrees F for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool.

butter peanut butter sugar brown sugar eggs vanilla extract all-purpose flour baking soda butter applesauce brown sugar sugar eggs vanilla extract all-purpose flour baking soda

Bacon, Onion, and Brown Lentil Skillet

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion to drippings in pan; sauté 5 minutes or until lightly browned. Add carrot celery thyme and garlic; cook for 5 minutes or until crisp-tender. Add broth lentils and 1 cup water; bring to boil. Cover reduce heat and simmer 15 minutes or until lentils are just tender. Uncover and increase heat to medium-high; cook 6 minutes or until liquid almost evaporates. Remove from heat; stir in parsley and pepper. Sprinkle with bacon.

onion carrot celery fresh thyme garlic cloves dried brown lentils water fresh parsley fresh ground black pepper

Eggplant Pomodoro (Vegan)

Preheat oven to 450'F. Put the oven racks in the upper and lower thirds of the oven. Arrange the eggplant on a large baking pan and brush both sides with oil. Season with salt and pepper. Bake until golden brown and tender about 25 minutes. Turn and rotate the slices half way through the cooking process. FOR THE SAUCE:. Whisk 1/4 cup of the milk with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it. Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant. Put the rest of the sauce on top sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes. I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets. Bon Appetit!

eggplant salt olive oil milk flour garlic cloves cheese cheese

Spiced Pecan Busy-Day Cake

For cake: In a bowl combine flour sugar baking powder and nutmeg. Add milk margarine egg and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Add nuts and stir to combine. Pour batter into a greased 8x8\" METAL pan (or 8-1/2\" or 9\" round pan) and bake at 350F for 25-30 minutes. For topping: In a bowl beat sugar and margarine till combined. Stir in milk coconut and nuts (if using.). Spread over WARM cake in pan and broil about 4\" from heat for 2-4 minutes or until crispy and golden.

all-purpose flour sugar baking powder nutmeg milk margarine egg vanilla pecans brown sugar margarine milk flaked coconut

Vegan Chipotle Cream

Add all of the ingredients to a blender and blend until smooth. Add a liquid such as water or soy milk if you need a thinner sauce which would depend on what you are making. Enjoy! Note: we have kept this in the fridge for up to three days with no apparent problems.

silken tofu chipotle chiles in adobo lime juice of garlic cloves salt fresh ground black pepper

Creamy White Chili

In a large saucepan saute the chicken onion and garlic powder in oil until chicken is no longer pink. Add the beans broth chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

boneless skinless chicken breast onion garlic powder canola oil great northern beans chicken broth green chilies salt ground cumin dried oregano pepper cayenne pepper sour cream heavy whipping cream

Turkey, Mushroom & Spinach Manicotti

Brown turkey onion garlic and mushrooms then cool. Cook manicotti for 5-6 minutes until slightly tender but not soft. Mix ricotta drained spinach and turkey mixture and stuff into shells. Lay into baking pan and spread sauce and parmesan over the top. Bake in 350°F oven for 15-20 minutes or until sauce is bubbly and cheese is melted.

ground turkey onion garlic cloves fat-free ricotta cheese frozen chopped spinach mushrooms parmesan cheese

Coconut Lemon Bars

Unroll dough into 2 long rectangles; place in ungreased 13 X 9 inch pan. Press over bottom and 1/2 inch up sides to form crust. Seal perforations. Bake at 375 degrees for 5 minutes. In a medium bowl combine all filling ingredients. Pour over partially baked crust. Bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. Cool cut into bars.

sugar flaked coconut flour baking powder lemon peel salt eggs lemon juice butter margarine

Dipping Sauce

ix all ingredients together in sauace pan heat on hight heat till mixture come to rapid boil reduce heat and simmer for 30 minutes.

ketchup French's mustard sugar black pepper vinegar water Worcestershire sauce

Afternoon Tea

To make salmon sandwich: Spread butter on one side of a slice of white bread. Layer on salmon. Trim edges cut into quarters. Top with a dill garnish. To make cucumber sandwich: In a bowl mix the sliced cucumber with salt and vinegar and set aside. In another bowl mix dill and cream cheese. Spread cream cheese/dill mixture on one side of white bread. Layer the cucumbers on the bread. Season with salt and pepper. Trim the edges and then cut into quarters.

smoked salmon butter dill cucumber salt vinegar cream cheese dill

Sweet Lentil Stew (East Africa)

Cook lentils as directed by pkg until soft. Drain. Combine lentils and everything else. Stir well. Bring to a boil. Simmer uncovered until liquid thickens.

lentils coconut milk ground cardamom sugar salt

Ricotta Stuffed Potatoes

Heat oven to 375 degrees. Bake potatoes about 1 hour until tender. Cut thin lengthwise slice from each potato; scoop out inside leaving a thin shell. Mash potatoes in a large bowl until no lumps remain. Mix in remaining ingredients and blend well. Increase oven temperature to 400 degrees. Place potato shells on ungreased cookie sheet; fill shells with potato mixture. Bake uncovered 20 minutes until filling is hot.

baking potatoes ricotta cheese parmesan cheese fresh parsley pepper egg

Easy Cabbage Patch Soup

dd water to preceding ingredients to make desired consistency. Simmer on top of stove till done.

hamburger onion celery chili beans chopped tomatoes cabbage

Celeriac and Apple Mash

Bring stock water celeriac potatoes apple shallot bay leaf and 1 teaspoon salt to a boil in a large pot. Cook until tender (about 10 minutes). Strain reserving liquid; discard bay leaf. Coarsely mash with with a potato masher. Using a fork mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt. Spoon into a warm serving bowl and crumble blue cheese on top. note: mash can be made up to an hour ahead; transferred to a heatproof bowl cover and set over a pan of barely simmering water).

low sodium chicken broth water celeriac yukon gold potato granny smith apple shallot coarse salt unsalted butter blue cheese Roquefort cheese

Basic Butter Cake

Preheat oven to 180dc/160dc fan-forced. Grease deep 22cm round or 19cm square cakepan. Line base with baking paper. Beat butter extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in sifted flour and milk in two batches. Spread mixture into pan; bake about 1 hour. Stand case in pan 5 minutes before turn top-side up onto wire rack to cool.

butter vanilla extract caster sugar eggs self-raising flour milk

Mango Ice Cream, a Favorite of Jacqueline Kennedy Onassis

You will need 6-8 very ripe mangoes peeled and pitted and pureed to make 4 cups total. Scald the cream and then remove from heat. Stir in the sugar until it dissolves [you can use superfine sugar]. Then stir in the mango puree and the strained lime juice. Let cool in the refrigerator. Freeze in an ice cream machine according to the manufacturer's directions. When the ice cream is ready store it in a container in the freezer. You can serve this with julienned strips of mango over the top of each serving and/or a bit of freshly-grated ginger [microplane graters and zesters are the best for grating ginger]. NOTE: This should be served the same day it is made so that it doesn't get too hard. You can scoop it out into the serving bowls a little ahead of time and leave in the refrigerator so the consistency can be gooey but firm. Chefs for the Royal Family shape the ice cream with 2 spoons into oval shapes. You can also add more egg yolks and good-quality vanilla or bourbon vanilla to taste.

heavy cream sugar mangoes limes ginger

Sesame Chicken

Remove bone and skin from chicken. Cut into bite sized pieces. Mix with the first 8 ingredients (egg through white pepper). Stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2-cup water and 1/4-cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Cook until thickened. Taste and adjust sweetness to taste with vinegar or sugar. Remove from heat; keep warm. Heat oil (about 1-1/2 inches deep) to 350°. Fry pieces of chicken in batches small enough to allow free movement. Cook three minutes or until light brown or golden brown if you will only fry once. Remove from oil and drain on paper towels. Repeat until all chicken is done. (2nd frying is optional but makes the chicken crispy like you get at Chinese places) Reheat oil to 375°. Fry about 1/2 the chicken 1 minute or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling pour over chicken and sprinkle on sesame seeds. Serve immediately or keep in a warm oven for up to 30 minutes.

boneless skinless chicken breasts egg flour cornstarch water salt olive oil baking soda white pepper water cornstarch sugar chicken broth vinegar dark soy sauce chili sauce olive oil honey ginger paste garlic clove olive oil toasted sesame seeds

Easter Horseradish and Beets

Trim all but about 1 1/2\" of tops from the beets and wash. Boil them for about 30 minutes or until tender. You can do this the day before and store them in the refrigerator to cool off. By leaving a little of the tops on the beets they won't bleed as much. Cut the tops off and peel the beets. If you're concerned about red hands wear gloves. Grate the beets into a bowl large enough to hold both them AND the horseradish. I use a large grater Wally uses a small one. Peel the chop the horseradish into small pieces. Place a little in a blender with a little of water to assist in the blending process. Blend at a fairly low speed until the horseradish is chopped fairly fine. Place in a bowl and continue until all of the horseradish is chopped up. If you don't have a blender you could use a small grater. Just be sure you keep a window open and keep your face away from the bowl. Behind the horseradish bowl you'll see 2 different types of small graters. Add the horseradish to the beets tasting as you go along until you get the strength to your liking. Add about 2 tablespoons vinegar and a little salt. Taste. keep adding a little bit of vinegar at a time tasting as you go. Serve the rest of the horseradish on the side in order that some people can add to their own helping of beets. Quick method: Use a food processor's bottom blade to chop up the beets and mix everything up. Then add the vinegar and salt as above.

red beets water vinegar salt white vinegar

Golden Pepper Soup

Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding. Heat butter in a large saucepan over medium-low heat. Add onion and garlic; cook until they begin to soften about 4 minutes. Add celery and bell peppers; cook covered stirring occasionally until softened 18 to 20 minutes. Add wine and cook stirring occasionally until liquid has evaporated. Add infused chicken stock salt and cumin. Bring to a simmer and cook until vegetables are very tender about 10 minutes. Let soup cool slightly; puree in batches if necessary in a food processor or blender (do not fill blender more than halfway). Return to clean saucepan; stir in half-and-half or milk and then reheat gently (do not boil; the mixture will curdle). Season with black pepper and cayenne to taste. Serve hot or chilled garnished with sour cream.

low sodium chicken broth saffron thread unsalted butter onion garlic cloves celery yellow bell peppers dry white wine coarse salt ground cumin half-and-half milk fresh ground black pepper ground cayenne pepper crushed red pepper flakes low-fat sour cream

Rotisserie Chicken Salad

Debone and skin rotisserie chicken before dicing. Chop celery onion apple and olives and mix with the chicken. Add mayonnaise and salt to the chicken salad and mix thoroughly. Enjoy!

celery onion apple black olives salt mayonnaise

Finnish Yellow Turnip (Swede or Rutabaga) Bake

Peel& cube turnip. You should have at least 9 cups. Place in a large saucepan& cover with water. Bring to a boil over high heat. Cover& reduce heat so water gently bubbles. Cook until tender from 25-30 minutes. Then drain. Using potato masher or electric mixer mash turnip. Stir in 2 tbsp butter until melted then mix in milk. Stil 1/2 cup bread crumbs with sugars& seasonings. Stir into turnip. If baking right away preheat oven to 350 degrees F. BUtter a 9x13\" baking dish or coat with cooking spray. Spread turnip evenly in pan and run fork over top to create a rough appearance. Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter. Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes. Serve right away with roast turkey chicken pork or beef. Note: To make ahead prepare completely. Do not bake. Cover& refrigerate for up to 2 days. A cold casserole may need 55-60 minutes baking time. If frozen turnip's texture may soften& water out.

turnips butter milk half-and-half cream granulated sugar brown sugar salt nutmeg fresh ground black pepper butter

BBQ Sauce. Quick and Easy. Great for Dippin'.

Use a 1 quart measureing cup. Mix all ingredients together. Store in your favorite container in the fridge. Keeps well.

catsup brewed coffee cider vinegar Worcestershire sauce brown sugar garlic powder

Venison Ragout with Parsley Biscuits

Fry bacon on medium heat until crisp. Remove to a (2 qt shallow size) casserole dish but leave bacon fat in frying pan. Raise heat to medium high and cook the venison chunks in the bacon fat until well browned. Remove to the casserole dish but again leave the drippings. Now at medium heat in the same pan fry the carrots parsnips and onions for about 5 minutes. Add the butter mushrooms and minced garlic. Cook until tendercrisp or about 5 minutes. Add cornstarch to the wine so that it can dissolve and then add wine bacon and the venison and the rest of the ingredients to the vegetables in the frying pan. Bring to a boil at high heat and then remove to the caserole. Cover with foil and bake for 30 minutes in a preheated 350 degree oven. Meanwhile we can prepare the Parsley Biscuits. Combine flour baking powder and baking soda in a mixing bowl. Using a pastry blender cut butter into the mixture until it resembles corse crumbs. Add buttermilk and parsley and stir to moisten. After the venison has baked for 30 minutes remove the casserole from the oven. Increase oven to 450 degrees. To make 6 biscuits we drop 1/3 cup sized dough scoops onto mixture in casserole. Allow some separation between each dough drop so that you don't end up with one big biscuit. Bake uncovered for another 12-15 minutes or until biscuits are golden. Serve!

bacon parsnips margarine mushrooms garlic red wine cornstarch water parsley tomato paste salt Tabasco sauce thyme flour baking powder salt margarine butter buttermilk parsley baking soda

Zesty Pork Roast

In small bowl mix cranberry sauce apricots orange zest and juice shallot vinegar mustard salt and ginger then add to slow cooker. Add pork and spoon some of the cranberry sauce on top. Cover and cook on low 7-9 hours or until pork is tender. Spoon off fat from top of cranberry mixture in slow cooker then place pork on a cutting board. Slice into thick slices and serve topped with sauce.

whole berry cranberry sauce orange zest shallot cider vinegar mustard powder salt fresh ginger boneless pork loin roast

Rogan Josh

Heat the oil in a large pot over medium heat. Add the lamb and cook until well browned. Remove meat and set aside. Add cumin ground coriander garlic ginger and onion to the pot. Cook while stirring until onions are wilted about 5 minutes. Return the meat and any juices to the pan then add 1/3 of the recipe of the “Base Sauce” (from Recipe #398322) and beef stock concentrate and stir to mix. Add chilli powder to get the spice level you want. Simmer covered for about 15 minutes. If it seems soupy crack the lid to condense the sauce. Add a large handful of the coriander and mix it inches If you use the green chillies add them now. Simmer for another 30 minutes or until lamb is tender. Add another small handful of coriander and the tomato wedges a few minutes before serving. Taste for seasoning and adjust if needed.

onion garlic fresh ginger cumin ground coriander salt chili powder green chilies fresh coriander lamb beef bouillon cubes tomatoes

Halibut With White Beans in Tomato-Rosemary Broth

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Add garlic to pan; cook 30 seconds stirring constantly. Stir in tomato broth wine and beans; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in rosemary. Serve immediately.

olive oil halibut fillets salt fresh ground black pepper garlic cloves plum tomatoes dry white wine cannellini beans fresh rosemary

Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing

Whisk together yogurt mayo mustard lemon juice and zest in a small bowl to blend. In a large bowl add lettuce beans tuna onions celery tomatoes and parsley. Pour the dressing over the salad. Season salad to taste with salt and pepper. Toss to blend. The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think). Or just leave out the lettuce completely cut the yogurt in half and use the salad as a pita filling.

low-fat plain yogurt low-fat mayonnaise Dijon mustard fresh lemon juice lemon zest romaine lettuce tuna in water garbanzo beans spring onion celery cherry tomatoes fresh parsley salt fresh ground black pepper

Summer Blush Dip

Process cashews in a food processor until finely ground. Add the beetroot and process until pureed. Add the cream cheese and parmesan cheese continue to process until the mixture is quite smooth and blended. Fold in the chopped coriander and season to taste with freshly ground pepper and salt. Garnish with finely chopped parsley. Place dip in refrigerator for 30 minutes before serving. Serve dip on platter with bread biscuits water crackers turkish bread or. your preference.

cashew nuts cream cheese beetroots parmesan cheese thyme leaves parsley

North Croatian Farmers Cheese Dumplings

Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator better dumplings. Heat large pot with water until it boils. Keep boiling. Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe). To serve as a side dish to meat and sauce fry some breadcrumbs on butter and put the dumplings into the pan and fry with breadcrumbs just to stick it to the dumplings. Serve warm.

farmer cheese eggs semolina salt

Fiore With Broccoli Rabe, Chicken, and Pecorino Cheese

Bring a pot of water to a boil. Immerse broccoli rabe in water 1 minute or until bright green. Remove with slotted spoon; place in a towel to keep warm. Cover pot; bring water back to a boil. Add pasta and cook 12 minutes or until al dente. Meanwhile heat a large nonstick skillet over medium-high heat; add olive oil garlic and leek. Cook 2-3 minutes or until just golden brown. Season chicken with 1/4 teaspoon each salt and pepper. Raise heat to high and add chicken. Cook 2-3 minutes or until well-browned. Add broccoli rabe chicken stock crushed red pepper and remaining salt and pepper. Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half. Drain pasta; transfer to serving dish. Top pasta with sauce; add cheese and marjoram and toss to combine.

broccoli rabe pasta olive oil garlic cloves leek chicken cutlets salt fresh ground black pepper low sodium chicken broth crushed red pepper flakes pecorino romano cheese marjoram

Bacon Bake

et oven to 350 deg. Set up a pot to boil the elbow macaroni and green beans. Boil the elbows to al-dente state and the green beans to par boil. You can do this by throwing in the green beans two minutes before you drain the elbows. Drain the elbows and green beans and put into a flat cassserole dish. Fry up the bacon to almost crispy. Remove from pan when done and chop up. Add to the casserole dish. Take the bacon drippings and add the butter to it. Stir until melted. Pour this over the mixture in the casserole dish. Sprinkle on top or mix in mozzerella and parmesan. Salt and pepper to taste. Bake until top in golden brown.

elbow macaroni bacon frozen green beans butter bacon fat parmesan cheese mozzarella cheese

Sweet, Tart, and Spicy Shrimp and Cucumber Salad

For dressing: Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad. For salad: Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl. Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon transfer peanuts to paper towel to drain. Combine shrimp cabbage bell pepper green onions cilantro and basil in large bowl. Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

fresh lime juice golden brown sugar fish sauce lime peel fresh ginger salt medium shrimp napa cabbage red bell pepper green onions fresh cilantro leaves Thai basil basil leaves black sesame seeds

Hummus W/A Tomato Twissis Twist (My Invention) - Zwt-8 (India)

Drain & reserve the liquid from the canned chickpeas & rinse thoroughly. Allow to drain again of any excess water. Combine all ingredients in a food-proc whiz to a thick paste & add reserved chickpea liquid to achieve desired consistency. Taste & adjust to suit preferences. Done! NOTE #1 - I use my hand-held stick blender for this recipe w/a very lrg wide-mouth glass jar (screw-on lid). I add 1 can of the drained & rinsed chickpeas to the jar w/the rest of the ingredients & whiz til fully combined. Then I add the 2nd can of chickpeas as a final step. Ck to be sure all chickpeas have been macerated. Most popular w/guests & family has been to serve this w/olive oil & garlic-flavored pita bread triangles crisped in the oven. I also sprinkle a bit of dried parsley on them for color & I always make the hummus & pita crisps at least a dy ahead of intent to serve. NOTE #2 - You can vary the flavor twist by also using dry taco seasoning mix in an amt to suit your taste preferences.

chickpeas tahini garlic cloves lemon pepper salt lemon juice olive oil red pesto sauce

Juicy Jerk Chicken Tenders

Cook all ingredients except the flour and the jerk sauce in a large skillet on medium heat. After about 10 minutes your chicken will no longer be pink. Add your sauce and sprinkle your quick mixing flour. Stir all ingredients slowly and thorughly reduce heat cover and simmer for 15 to 20 minutes stirring occasionally. Nutritional analysis is based about 3/4 cup per person.

boneless chicken onions celery bell peppers Gold Medal Wondra Flour

Tomato-Lime Mahi Mahi

Combine tomatoes lime juice 1 Tbsp olive oil parsley garlic and hot sauce in a small bowl and refrigerate for 2-12 hours. Preheat the grill to medium. Rinse fish then pat dry. Cut into serving size pieces if necessary. Brush fish with remaining 1 Tbsp of olive oil. Grill fish 7-9 minutes or until fish flakes with a fork. Top with tomatoe mixture and serve.

tomatoes lime juice olive oil fresh parsley garlic clove

Clams Casino Dip/Spread

Cut bacon into 1/4-inch pieces and saute in a skillet with the butter over medium heat 'til completely crisp; drain the fat and reserve the bacon to a plate. In same pan with about 1 teaspoon of the drippings saute the jalapeno red bell pepper celery garlic and green onion over medium heat until just the veggies just barely start to soften (about 3 minutes); now add the juice from one can of clams and reduce over high heat until almost all the liquid has evaporated about another three minutes. Remove mixture to a plate and allow to cool to room temperature before adding to the cream cheese. In a mixing bowl combine the cream cheese with the cooled mixture and stir in the remaining ingredients. Transfer into your serving dish and garnish top with a tablespoon or so of the crisp bacon and the green onion tops. Serve warm or at room temperature with Ritz crackers or a good bread.

minced clams cream cheese bacon butter red bell pepper celery minced garlic cloves green onion lemon fresh ground black pepper

Heavenly Fruit Dip

Mix ingredients together. Refrigerate until ready to serve. Good with apples strawberries grapes etc. =. Other yogurt flavors can be substituted in place of strawberry.

marshmallow creme cream cheese

Grilled Chicken Wings With Tandoori Flavorings

Heat oil in an 8-inch skillet over low heat. Mix cumin curry garlic salt ginger and cayenne in a medium bowl. Add spices to the oil and heat until they start to sizzle and darken slightly in color 20 to 30 seconds. Return spices to bowl; whisk in vinegar then yogurt. Add wings; toss to coat. Let stand 10 minutes or transfer to a zipper-lock bag and marinate up to 24 hours. If using a gas grill turn all burners on high for 10 minutes. Clean grate with a wire brush then use tongs to swipe grate with an oil-soaked rag. Place wings on rack; cover and cook until grill marks form on one side about 5 minutes. Turn and cook until grill-marked on other side about5 minutes longer. Turn burners to low and grill until chicken is cooked through 5 to 10 minutes longer. Serve warm or at room temperature. If using a charcoal grill build coals on one half of the grill floor. When the coals are hot and ashy grill wings as instructed above then move to the cool side of the grill for an additional 5 minutes of cooking if necessary.

canola oil ground cumin curry powder garlic powder salt ground ginger cayenne pepper red wine vinegar plain yogurt chicken wings

Portable Strawberry Shortcakes

Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Combine strawberries with lemon juice and 2 tablespoons of sugar. Set aside. Whisk together flour baking powder salt and remaining 7 tablespoons of sugar in a large bowl. Cut in butter with a pastry cutter or rub in with your fingers untill mixture resembles coarse crumbs. Stir in cream until dough starts to come together then stir in strawberry mixture. Using a 1-1/2 inch ice cream scoop or a tablespoon drop dough onto prepared baking sheets spacing evenly apart. Sprinkle with sanding sugar (coarse sugar) and bake in preheated oven until golden brown 24-25 minutes. Transfer to a wire rack and let cool. Cookies are best if eaten immediately but can be stored in an airtight container at room temperature for up to 1 day.

strawberries fresh lemon juice granulated sugar flour baking powder coarse salt unsalted butter heavy cream sugar

Jb's Meatloaf

Mix dry ingredients. Mix milk and eggs. Add dry ingredients and milk/eggs. Form into 2 loaves and place in 9x13 glass dish. Pour 15 oz tomato sauce over each loaf. Cook 1 hr at 325^.

hamburger onion garlic powder chili powder salt pepper milk eggs tomato sauce

Dr. Pepper Sloppy Joes

Brown meat breaking into small pieces add garlic onion and salt. Cook 5 minutes. Add remaining ingredients stir well. Simmer 20 minutes or until thick. Spoon onto toasted buns.

lean ground beef garlic clove onion salt tomato paste Worcestershire sauce

Chicken With Black Bean Salsa

Rinse the chicken and pat it dry with papertowels. Spread some of the garlic on each piece of chicken and sprinkle them with pepper (or garlic pepper salt). Coat a large skillet with cooking spray (or use a small amount of oil) and preheat over medium heat. Brown chicken for about 2 minutes on each side; reduce heat to low and add the broth (I just use chicken bouillon to make the 3 T. broth). Cover and simmer for 10-12 minutes or until chicken is tender and the juices run clear. Remove the chicken to a plate and cover to keep warm. Drain the skillet and add the undrained black beans and the salsa; cook and stir over medium heat until heated through. If using cheese put the chicken back in the skillet ladle the sauce over it and then sprinkle the cheese on top and continue simmering until the cheese melts; sprinkle the top with green onions and serve. If not adding cheese put the chicken breasts on a serving plate ladle black bean salsa on top and sprinkle with green onions.

boneless skinless chicken breast halves fresh garlic ground black pepper chicken broth black beans salsa green onions cheddar cheese monterey jack pepper cheese

Baked Cabbage

Preheat oven to 350. Lightly grease/spray a large casserole dish; set aside. Cook the cabbage and onion in boiling salted water for 7-8 minutes; drain. In a mixing bowl beat the eggs with the cream shredded cheese salt pepper and celery seeds. Toss this micture with the cooked drained cabbage mixture. Pour into prepared casserole dish. In a small bowl mix together melted butter and crushed crackers/croutons. Evenly sprinkle over the cabbage casserole. Bake at 350 uncovered for about 25 minutes.

green cabbage onion eggs gouda cheese salt pepper celery seed butter

Easy Chocolate Pancakes

Sift the flour into a bowl add the sugar and salt make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in gradually add the milk then strain through a fine sieve. Melt half the butter and stir it into the batter. Add the orange liqueur or rum (if using) and leave the batter to stand for 1 hour. Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan cook for 2-3 minutes on each side or until almost cooked. Sprinkle a few chocolate chips over the pancake. When the pancake starts to melt fold the pancake into quarters and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes. Dust the pancakes with icing sugar and serve with cream yoghurt or icecream and your choice of berries or other fruit.

plain flour light brown sugar salt egg milk butter rum chocolate chips icing sugar

Key Lime Mousse; Awesome!!

Grate the required zest and squeeze 1 cup juice from limes. In pot over medium heat combine juice sweetened condensed milk egg yolks and ginger. Cook stirring often until mixture coats back of spoon and instant read thermometer registers 160 degrees fahrenheit about five minutes (do not overcook or the mixture will curdle); then remove from heat. Stir in zest and food coloring if using it; then transfer to a large bowl and cover the surface directly with plastic wrap and regrigerate for about an hour. Meanwhile in a small pot over low heat warm 1/2 cup of the cream until it is about room temperature warm to the touch. Sprinkle gelatin over the warmed cream; let stand for a minute or two to soften; over low heat cook stirring constantly until dissolved 1-2 minutes; cool away from the heat for five minutes. At high speed beat the 1/4 cup sugar with the remaining cream until soft peaks form. Reduce the speed to medium and gradually drizzle the gelatin mixture into the cream; beat until stiff; reserve one cup of the whipped cream mixture; cover and refrigerate. Fold remaining gelatin/cream mixture into the lime custard; cover surface with plastic wrap and refrigerate until set about 4 hours. Pipe or spoon mousse into glasses or bowls; top with reserved whipped cream and garnish as desired -- then pig out.

limes sweetened condensed milk ground ginger lime zest heavy whipping cream unflavored gelatin sugar

Tuna Mornay Special

Preheat the oven to 350 degrees F (175 degrees C). Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat stirring constantly until thickened about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper. Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika. Bake for 20 minutes in the preheated oven or until the top is golden brown. Meanwhile bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes or until tender; drain. Serve tuna Mornay over fettucine.

butter all-purpose flour milk dry mustard cheddar cheese tuna in water fresh parsley paprika fettuccine pasta

Chilled Bulgar Salad

This tastes best when you mix the yogurt dressing the night before so the flavors have a chance to meld before adding the bulgar. Grate half the seeded cucumber into the yogurt and kefir. You can peel it if that is your preference. Finely dice green onions white and green parts. Finely chiffonade the cilantro. Smash & finely mince the garlic. Add all 3 to yogurt/kefir. Zest half a lime then cut it in half and juice it over the yogurt. Add salt & pepper to the yogurt/kefir mix. Mix all the ingredients for the yogurt/kefir mix together and adjust salt & pepper if needed. *Let this sit covered in your fridge overnight* or for a few hours before adding to the bulgar. Mix the yogurt/kefir dressing into the uncooked bulgar. The bulgar will be hard at this point. Store covered in your refrigerator. The bulgar MUST sit in the yogurt/kefir dressing for at least FOUR HOURS in order to absorb it and soften up since it is uncooked. Dice the remaining half of cucumber and quarter or half the tomatoes and stir in at around the 3 hour point of letting the bulgar and yogurt/kefir dressing absorb. If it looks extremely dry at this point you could whisk together a little more yogurt and kefir add it. After 4 hours in the fridge test to confirm bulgar has softened. You can garnish with cilantro and a splash of good quality extra virgin olive oil. Enjoy!

bulgur cucumber cilantro green onion garlic cloves lime juice lime black pepper salt grape tomatoes

Chicken-Fried Skirt Steak With Country Gravy

Pour 1/2 cup beef broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour then into broth then into flour again coating each time. Melt butter in large nonstick skillet over high heat. Add steaks. Saute until brown about 3 minutes per side. Transfer to plate. Pour off butter from skillet. Add 1 teaspoons flour from shallow bowl. Whisk in remaining 1/2 cup broth sausage cream and sage. Boil gravy until thick enough to coat spoon whisking ofter about 3 minutes. Season with salt and pepper. Mix in green onion and spoon gravy over steaks.

beef broth flour butter dried sage green onion

Bulgarian Moussaka

In a frying pan put the oil the beef the tomato paste cumin black and white pepper nutmeg and some salt and start frying forcing the meat with a fork to fall apart into crumbs. When all the meat is falling apart remove from the fire and drain the excess fat (although you could also add it to the baking tin). Peel the potatoes and chop them into small pieces (1/2\" or a bit smaller). Put half of the potatoes in a deep baking tin spread the meat mixture over them and top it with the rest of the potatoes; you could use a larger or a smaller diameter tin depending on how thick you want your moussaka to be. Add water until only half of the top layer of potatoes stays uncovered by it and break the stock cube over it (BE CAREFUL – if you opt not to use the cube you’ll have to add some salt). Preheat the oven to a medium temperature and put the moussaka inches. In a bowl beat the yogurt with the eggs the thyme a bit of salt and some black or white pepper if you want. When the water in the tin starts boiling and the potatoes start to cook poor in the yogurt mixture taking care that it covers the potatoes entirely. Bake until the potatoes are done (about 45 min-1 h total baking time) but be careful not to burn the yogurt lid – you may want to lower the heat or to leave the oven heating from under the tin only. When ready take out of the oven and leave to cool a bit – potatoes cool very slowly. Serve very warm.

potatoes lean ground beef tomato paste cumin black pepper white pepper nutmeg salt plain yogurt eggs

Cottage Cheese Quiche

Bake pie shell at 400 degrees for about 3-5 minutes. Combine rest of ingredients except fried onions. Stir to mix. Place mixture in pie shell and bake at 350 degrees for 30 minutes. Sprinkle with fried onions (or breadcrumbs). Return to oven and bake 15 minutes longer. Remove and let stand for 5 minutes.

cottage cheese cheddar cheese monterey jack cheese onion eggs

Plain Millet

Wash millet. **To toast put rinsed millet into a large frying pan over medium heat. Cook shaking the pan for around 10 minutes or until the millet reaches a golden brown. Bring water and salt to boil. Add millet to water reduce heat cover and simmer 15 to 20 minutes until all the water is absorbed. Turn off heat. Let sit covered for 5 minutes. Fluff with fork.

water salt

Rhubarb Rosemary Jelly

Set out your canning tools boil the jars and warm up the lids. Set aside and get ready for the hectic dance that is jellymaking. Dice rhubarb. Place in large saucepan with 2 cups water. Bring to boil and simmer until rhubarb has disintegrated. Pour into jelly bag and let drip. Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway. Squeezing will not make it cloudy as with other jellies. Measure EXACTLY 3 cups juice into 8 quart canning kettle. If necessary add ½ cup water to make 3 cups of juice. Stir in vinegar rosemary pectin and butter or margarine. Bring to a full rolling boil while stirring constantly. Stir in sugar all at once. Bring to full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat. Skim off foam trying not to skim out too much of the chopped rosemary. Place 1 spear of rosemary in jar ladle in jelly mixture to within 1/8 inch of the top. Wipe jar and threads cover with lid and set on rack to cool. Repeat until all jars are done. Process in boiling water bath for 5 minutes set on rack to cool and wait to hear the lids plink.

rhubarb water white vinegar fresh rosemary white sugar butter margarine rosemary sprigs

Creamy Pumpkin Grits With Brown Butter

For the brown butter: Melt the butter in a medium skillet over medium heat then cook for 3 to 4 minutes stirring occasionally until the butter just turns brown. Transfer to a heatproof bowl and add a sprig of thyme making sure it is completely submerged. For the grits: Melt the butter over medium-low heat in the same skillet used to cook the brown butter. Add the onion; cook for about 8 minutes stirring occasionally until softened and almost creamy. Remove from the heat; transfer the onion and butter to a bowl. Combine the water 3 cups of the milk salt and pepper in a large heavy-bottomed saucepan over high heat; bring to a boil. Use a long-handled whisk to slowly mix in the grits. Be careful; the grits will soon begin to sputter. As soon as the mixture has thickened a bit reduce the heat to medium or medium-low and cook for 30 to 35 minutes whisking often scraping the sides and bottom of the saucepan and adjusting the heat as needed to prevent scorching until the grits have thickened to the consistency of porridge. Add milk if the grits become too thick. Add the onion pumpkin puree and thyme leaves to the grits; cook for 3 minutes stirring or whisking continuously. Remove from the heat; add the remaining 1/2 cup of milk and the Parmigiano-Reggiano; stir until the cheese is thoroughly incorporated. Taste and add pepper as needed. Divide among individual bowls. Drizzle each portion with some of the brown butter (discarding the thyme sprig). Serve hot.

unsalted butter thyme unsalted butter onions onion water kosher salt fresh ground black pepper stone ground corn grits pumpkin puree sweet potato puree fresh thyme fresh thyme parmigiano-reggiano cheese

Cranberry Pumpkin Bread

Preheat oven to 350°F. In bowl combine the eggs pumpkin puree and oil; mix well. Add the dry ingredients and mix well. Divide the dough into 2 greased 8x4 inch loaf pans. Bake 50 minutes.

eggs pumpkin puree sugar flour pumpkin pie spice baking soda salt fresh cranberries frozen cranberries

Yummy, Cake Like Brownies.

Preheat Oven to 180 degrees. Mix the eggs butter and vanilla essence in a bowl. Melt the white chocolate stirring regulary. When smooth mix it in with the above mixture. In a seperate bowl sift together the flour baking soda sugar and coca powder. Add the dry ingrediants to the liquid mixture and stir until it looks moist and well mixed together. Stir in nuts or chocolate chips last. Pour mixture into a dish and evenly spread it out. Put into oven for 10 - 13 minutes. When the brownies are finished cooking take out of the oven and let it cool for 5 minutes. Drizzle melted white chocolate over the top for a decoration and then cut to serve.

plain flour cocoa powder egg baking soda butter sugar white chocolate chocolate chips vanilla essence white chocolate

Brined One-Hour Brisket (Pressure Cooker)

Combine all brine ingredients EXCEPT ice water in a medium saucepan and bring to a simmer over medium high heat stirring occasionally until salt and sugar are dissolved. Remove from heat add ice water and let cool. Place the brisket in a large bowl or an pour the cooled brine over it. Cover and refrigerate 9 hours or overnight. I like to put a heavy small plate on top of the meat to keep it submerged. The next day discard the brine and dry the brisket well. Brown the meat well on both sides in a small amount of butter in the pressure cooker pan. Remove meat and set aside. Melt the remaining butter in the pressure cooker pan. Add the onions and star anise and cook stirring frequently until onions have started to caramelize about 8 to 10 minutes. Add the tomato paste and cook stirring until well incorporated in the onion mixture then add the stock and browned brisket. Place the lid on the pressure cooker lock it and bring up to full pressure. Reduce the heat to low and cook one hour. Remove from heat release pressure and set aside to rest for 20 minutes. After resting remove brisket and slice thinly. Keep warm. Puree cooking liquid and onions using an immersion blender or food processor. Place puree back in pressure cooker pan and reduce by half on a gentle simmer about 15 minutes. Thicken reduced jus for gravy using flour or other thickener if desired.

water light brown sugar kosher salt brown mustard seeds bay leaves beef brisket butter sweet onions tomato paste

Honey Tequila Lime Chicken

Mix all ingredients except cilantro and meat in medium sauce pan. Simmer over medium heat about 15 minutes or until onions are soft but not clear. Cool completely. (Instead of adding water above I add ice cubes at this stage.). Place chicken in a baking pan and pour mixture over the chickent. Marinade at least 1 hour preferably over night. If the sauce doesn't completely cover the meat turn it over half way through. If baking pour out half the liquid and cover with finely chopped cilantro. Bake at 350 for 45 minutes or until meat is cooked through (depending on type of meat and size of pieces). If grilling then grill and add the cilantro after cooking.

limes honey butter chili powder kosher salt yellow onion water fresh cilantro chicken thighs

Garden Veggie & Chicken Skillet

In a large skillet saute the chicken squash onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach garlic salt pepper and thyme;cook 2 minutes longer. Stir in rice and water. Bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

chicken breasts carrot butter garlic clove salt dried thyme pepper instant brown rice water lemon juice

Skillet Cornbread

Preheat oven to 425-degrees F. Put shortening in cast iron skillet and heat in oven until skillet is hot and shortening is melted (6-8 minutes). While shortening is melting in a large bowl beat egg and add baking soda and salt beating well to combine. Stir in cornmeal and buttermilk. Remove hot skillet from oven. Pour half of the hot shortening into batter and stir until combined. Pour batter into skillet and place in oven. Bake for 15-20 minutes or until golden and tests done when toothpick is inserted in center. Cut bread into 8 wedges and serve hot with butter.

vegetable shortening egg baking soda salt cornmeal buttermilk

Grahams Brownies

MIX crushed Grahams peanuts confectioner`s sugar peanut butter and condensed milk in a medium sized bowl. COMBINE cocoa powder sugar and butter in a separate bowl. POUR the cocoa-butter mixture into the graham cracker mixture and mix until very well blended. POUR mixture into a pan and chill for 30 minutes until firm. Slice and serve.

graham cracker peanuts confectioners' sugar peanut butter Equal sugar substitute cocoa powder butter

Homemade Ham & Spinach Quiche

Lightly brown pie crust for 6 minutes or until lightly brown. Mix eggs ham and cheese together. Lay spinach down on bottom on of pie crust. Pour in mixture. Lay more spinach on top of mixture. Put more cheddar cheese on top until you cant see the spinach. Bake for 45-60 minutes or until the cheese is golden brown or center is done.

spinach ham eggs cheddar cheese

Prosciutto-Wrapped Chicken Breasts

Season the chicken with 1/2 teaspoon pepper and salt to your liking. Lay the proscuitto on a cutting board or plate and sprinkle with the oregano. Lay each chicken breast on a slice of prosciutto and wrap the prosciutto around the chicken. Heat the oil and garlic in a large skillet (try to use a stainless steel skillet for the deglazing later) over medium heat. Add the chicken and cook until the proscuitto is crisp and the chicken is cooked through 6 to 7 minutes per side. (I used a splatter screen because it can really splatter!). Transfer the chicken and garlic to plates. Put white wine in skillet and scrape bottom of pan to deglaze. Simmer until reduced by half 3 to 4 minutes. Spoon sauce over chicken.

boneless skinless chicken breasts black pepper salt prosciutto fresh oregano dried oregano olive oil garlic cloves dry white wine

Peruvian Chicken with Spicy Rice

Season chicken pieces with salt and pepper and shallow fry in oil until golden. Remove chicken. In the same pan sauté garlic onion the chopped hot pepper and cilantro. Return chicken pieces to pan add beer and continue cooking until chicken is tender. Remove pieces keep them warm. Add rice peas corn and peppers. Pour water and cook at medium heat for 20 minutes more or until rice is done. Serve rice with chicken pieces and garnish with pepper strips.

chicken onion garlic cilantro rice peas corn kernel boiling water beer

Linguine With Shrimp in Tomato White Wine Sauce

Cook pasta according to box directions. Meanwhile -- Saute onion in margarine and olive oil. Add wine bouillon and basil plus salt and pepper to taste. (You shouldn't need much salt if any because of the bouillon.) Simmer five minutes over medium heat. Add tomato paste and stir until blended. Add shrimp and cook until shrimp are done (no longer translucent) but tender. If sauce is too thick for your liking you can thin it down with a bit of water. (Add a little at a time till you achieve the consistency you want.). Serve over buttered linguine (use one tablespoon) that has been lightly sprinkled with Parmesan cheese.

shrimp onion margarine olive oil dry white wine chicken bouillon powder basil tomato paste linguine butter parmesan cheese

10 Minute Cream of Mushroom Soup

Drain mushroom liquid into a measuring cup and add water to make 2 cups. Melt butter in large saucepan over medium heat add onion and cook until softened; Remove from heat. Stir in flour and seasoning salt. Slowly add the mushroom liquid mixture and milk stirring to prevent lumps; return to heat. Add mushrooms and cook until mixture comes to a boil.

mushrooms water butter onion all-purpose flour seasoning salt evaporated milk

World War II Cake

Combine the Miracle Whip sugar and cocoa. Mix well. In a separate bowl mix the flour and baking soda. Add hot water and vanilla to cocoa mixture. Add this to the flour mixture and blend well. Pour into a greased bundt pan and bake at 350 degrees for 45 minutes.

Miracle Whip sugar flour baking soda hot water vanilla

Rainbow Shrimp Salad

Combine pasta shrimp walnuts salad dressing mayo olives and onion in large bowl; toss gently to coat. Cover; refrigerate at least 2 hours. Serve over lettuce. Garnish with grapes and lemon peel.

corkscrew macaroni medium shrimp fresh shrimp walnuts mayonnaise onion lettuce leaf grapes lemon peel strip

Kimchi! Nan's Version

Sprinkle cabbage with salt. Place in sealed plastic bag making sure salt is evenly distributed. Leave at room temperature for 6-8 hours. Rinse and drain cabbage squeezing out excess water. Mix remaining ingredients with cabbage store in a sealed container at room temperature for 1 week. May be stored at room temperature for 2 weeks. And/or stored in refrigerator for 1 month.

napa cabbage salt fish sauce green onion garlic cloves sugar red pepper flakes

My Steamed Sole and Vegetables

Combine 3 tablespoons soy sauce wine onion powder sugar and ginger in shallow pan; add fillets turning to coat both sides well. Let stand 10 minutes; turn over once. Meanwhile toss carrot and zucchini with remaining soy sauce; pour off excess sauce. Turn vegetables out onto 8-inch round heatproof plate. Remove fillets from marinade; spread out flat and sprinkle with 2 tablespoons green onions. Starting at thinner end roll up fillet jellyroll fashion; arrange seam side down on vegetables. Place plate on large steamer rack set in large pot or wok of boiling water. (Do not allow water level to reach plate.) Steam covered 12 minutes or until fish flakes easily with fork. Sprinkle remaining 1 tablespoons green onions evenly over fish.

light soy sauce dry white wine onion powder sugar sole fillets carrot zucchini green onions

Strawberry Smoothie

lend banana yogurt strawberries water and ice until thick and creamy. Serve immediately.

banana plain fat-free yogurt strawberries water

Easy and Tasty Oatmeal Dinner Rolls

Dissolve yeast in warm water. Add sugar salt rolled oats egg oil and 2 1/4 cups flour. Turn onto floured surface and knead in remaining flour. Knead for a few more minutes. Let rise in warm place for 1 to 1-1/2 hours. Shape dough into balls and place in greased pan. Let rise about one hour. Bake at 350º for 20-25 minutes. Butter tops while still warm.

warm water sugar salt old fashioned oats egg bread flour

Balsamic-Glazed Cracked Pepper Salmon

Heat oil in a large skillet over medium high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1 to 2 minutes per side until golden brown. Meanwhile in a small bowl whisk together vinegar and honey. Add vinegar mixture to skillet and simmer until fish is fork tender and liquid reduces and thickens about 2 minutes.

olive oil salmon fillets sea salt cracked black pepper honey

Shrimp, Cornbread, and Andouille Stuffing

Preheat oven to 350°. Crumble the cornbread into a large bowl; set aside to dry. Cook the andouille in a big skillet over medium heat just until the fat is rendered; use a slotted spoon to transfer it to the cornbread bowl. Melt the butter in the same skillet and add in onions celery peppers and half the scallions. Cook until the vegetables are wilted then add in the shrimp garlic and herbs; cook stirring for 5 minutes then add to the cornbread. In a separate pan bring the stock to a boil then pour half of it over the cornbread mixture; stir thoroughly with a rubber spatula and check the consistency. Add more stock as needed to moisten the mixture (though it should not be soggy. Season to taste with salt pepper and hot sauce then stir in the remaining scallions and parsley. Transfer mixture to a large baking dish cover with foil and bake for 15 minutes. Remove foil and bake another 15 minutes until the stuffing is heated through and the top is crusty and golden brown.

andouille sausage butter onions celery bell peppers scallions shrimp garlic cloves fresh thyme fresh sage salt pepper fresh Italian parsley

Cherry Oatmeal Wedges

Preheat oven to 350°F. In a large bowl combine cookie dough and oats. Press onto an ungreased 12-inch pizza pan. Bake for 14 to 16 minutes or until golden brown. Cool on wire rack for 5 minutes. Cut into wedges. Top with pie filling.

old fashioned oats cherry pie filling

Chef-Boy-I-Be-Illinois' Oktoberfest Skillet

Pierce your brats and add them to the skillet with the bacon to render their fat and begin to brown then add your chopped onion and saute until transparent. Add the wine and scrape up any brown bits. Add remaining ingredients (except carrots) putting the kraut on top and sprinkling with the sugar. Make sure your potatoes are down in the liquid. Cover and cook until the potatoes are tender approximately 30 minutes. Then add your carrots to warm them up and serve with spicy brown German mustard!

Canadian bacon onion sauerkraut carrots brown sugar beef broth dry white wine peppercorns whole cloves bay leaf parsley

Gf Baked Blackberry Chicken

Mix everything except the chicken until lumps are gone and it forms a smooth sauce. Marinate chicken in blackberry sauce overnight. Discard marinade. Bake in a 350 oven for 40 minutes. Grill under the broiler to crisp the skin for about 3-4 minutes.

chicken thighs ginger garlic cloves rice vinegar

Fancy Pudding Dessert

Divide whipped topping into 6 dessert glasses. Use about 1/3 cup in each glass. With the back of a spoon make a depression in the center and spread toping up sides of glasses. Prepare pudding mix with milk. Spoon into glasses and chill. When ready to serve top with a maraschino cherry and serve.

instant pudding mix milk maraschino cherries

Ravioli Casserole

Heat oven to 350°F. Spray 13x9-inch (3 quart) baking dish with nonstick spray. In large saucepan cook the ravioli as directed on the package drain. Cover and keep warm. In the same saucepan heat oil over medium high heat until hot. Add garlic. Cook and stir about 1 minute. Add the cooked ravioli and all remaining ingredients except the cheese; stir gently to mix. Pour into the baking dish. Sprinkle the cheese over top. Bake at 350°F for 25 to 30 minutes or until casserole is bubbly and cheese is melted.

olive oil garlic cloves zucchini Italian-style stewed tomatoes mozzarella cheese

Southwestern Chicken Spirals

Drain roasted red peppers very well pressing between paper towels to remove all excess moisture and chop. In a large bowl stir together chopped roasted peppers chicken cream cheese dressing mix olives onion chilies cilantro and pepper. Cover and chill at least 2 hours. Stir pine nuts if desired into chicken mixture and spoon evenly over tortillas spread and roll up. Serve whole cut in half or sliced in smaller pieces for appetizers.

cream cheese ripe olives onion green chilies fresh cilantro black pepper pine nuts flour tortillas

Warm Ginger-Peanut Sauce

Peel the garlic cloves and drop them 1 at a time through the feed tube of a blender or food processor with the machine running and finely chop. Add the remaining ingredients one at a time squeezing the lemon juice through a small strainer ( to catch seeds) directly into the blender or processor bowl. Pulse on high to combine well. To serve place in a microwave-safe bowl and microwave covered with plastic wrap on high until heated through 1 to 2 minutes.

fresh garlic cloves onion powder fresh ginger fresh ginger red wine vinegar light brown sugar ketchup soy sauce lemon ground coriander ground turmeric dried red pepper flakes

Pumpkin Spice Log

Preheat oven to 375°. Line a 10 x 15” cookie sheet with waxed paper and Spray with cooking spray. Combine eggs through Ginger and pour onto cookie sheet. Bake 15 minutes. When done roll out on tea towel sprinkled with 1/2 cup confectioners sugar and roll up like a jelly roll. Let set for one hour. for filling mix butter through confectioner sugar. Unroll cake carefully and spread with filling. Roll up again and refrigerate for one hour.

eggs canned pumpkin sugar baking soda cinnamon flour clove allspice ginger butter cream cheese vanilla confectioners' sugar confectioners' sugar

Grilled Beer Steak

Marinade steaks in beer for two hours. Drain beer. Rub rest of spices on the steaks. Grill on medium heat until they are done to your liking.

beer brown sugar seasoning salt black pepper garlic powder cayenne pepper

Scandinavian Ham Salad

Cut pineapple in half lengthwise through crown. Remove fruit. leaving shells intact. Core and dice fruit. In large bowl put together pineapple ham chunks cherry tomatoes celery and green onions. In small bowl put together all other ingredients for dressing blending well. Spoon dressing over pineapple combination tossing gently to mix. Pile salad into pineapple shells to serve.

fresh pineapple cooked ham cherry tomatoes celery green onion low-fat sour cream dill weed spicy mustard salt lemon juice pepper

Puffed Wheat Cake

Prepare a 9 x 13 cake pan by greasing the sides and bottom. Boil butter sugar syrup and cocoa in a medium saucepan until it forms threads from a silver spoon. Remove saucepan from heat and add vanilla. In a very large mixing bowl pour this syrupy mix over puffed wheat. Mix well and press firmly into a greased 9 x 13 pan. After it has hardened cut into serving pieces.

butter sugar vanilla

Creamy Home-Made Ice Cream

Assembly Directions: Mix all ingredients together in a large bowl. Freezing Directions: Pour into ice cream maker container. Start the freezing process and freeze according to the manuafacturer's directions. Serving Directions: Serve and enjoy! Comments: You can reduce the carbohydrates in this recipe by substituting Splenda® for the sugar and sugar free pudding mix for the regular pudding mix. You can reduce the fat in this recipe by substituting fat free half and half sweetened condensed milk and evaporated skim milk. To make make chocolate ice cream use chocolate pudding and chocolate milk in the recipe instead of vanilla pudding and regular 2 percent milk.

evaporated milk sweetened condensed milk vanilla pudding mix egg substitute half-and-half cream sugar brown sugar vanilla salt 2% milk

Chicken With Piquillo Peppers

Rub the garlic all over the chicken then season with salt; cover and refrigerate for one hour to marinate. Using a large skillet heat the oil over medium high heat; scrape the garlic from the chicken pieces then brown them on both sides for about 10 minutes. Transfer chicken to a platter while you prepare the sauce. Reduce the heat to low and cook the onion stirring occasionally until very tender about 10 minutes; add the peppers and white wine simmering and scraping any browned bits from the bottom of the skillet. Return the chicken and any accumulated juices to the skillet cover partially and continue to cook over low heat until the chicken is tender and cooked through about 30 minutes; transfer the chicken to a clean serving platter spooning the sauce on top to serve.

chicken thighs garlic cloves kosher salt extra virgin olive oil onion dry white wine

Berry-Good Mousse

GARNISH: Fresh strawberries hulled In saucepan sprinkle gelatin over orange juice. Let stand 5 minutes to soften. Warm over low heat until gelatin has dissolved. Meanwhile hull strawberries and place in food processor or blender. Add icing sugar and process just until pureed. Transfer to mixing bowl and stir in gelatin mixture. Refrigerate until mixture is consistency of raw egg whites. Whip cream (if using) and set aside. In large bowl beat egg whites until soft peaks form. Whisk about < of beaten egg whites into strawberry mixture. Fold strawberry mixture and whipped cream into remaining beaten egg whites. Pour into 6-cup glass serving bowl or individual glasses and refrigerate at least 4 hours or up to days. Garnish with fresh strawberries.

unflavored gelatin fresh strawberries icing sugar granulated sugar

Orange Nut Bread With Orange Cream Spread

I wash the navel orange and set aside to dry. remove both ends. toast the pecans on a flat sheet in oven for 5 minutes in 350* oven. grease 3 6x3 1/2\" loaf pans.set aside. in a medium mixing bowl sift flour salt baking powder and baking soda -- set aside. In a large mixing bowl cream sugar and butter .beat in eggs one at a time.stir in the orange juice with pulp and water alternately with flour mixture.combine well. add the extracts and pecans and pour into prepared loaf pans -- bake in a 350* oven to 40-45 minutes. remove from pans after 5 minutes and wrap. chill well before serving. makes 3 small loaves. to prepare the ORANGE CREAM CHEESE SPREAD: in a food processor with steel blade in place combine the cream cheese powdered sugar and orange. process to a thick spread -- refrigerate for at least several hours to blend the flavors. spread lightly on sliced orange nut bread.

flour salt brown sugar eggs butter water vanilla pecans cream cheese powdered sugar navel orange

White Wine Peaches

Place peaches in a large bowl. In a smaller bowl whisk together the wine and sugar until the sugar is totally dissolved. Pour dressing over peaches and chill for at least 1 hour up to 12 hours before serving. Gently toss and serve.

confectioners' sugar dry white wine

Personal Virgin Pink Elephant

In Blender add cold milk sherbet and non dairy creamer and blend on high until smooth. Serve immediately.

ow-fat milk

Spam and Cheese Strata

Spread one side of each bread slice with Miracle Whip. Place 8 slices of bread in the bottom of 2 - 8\" x 8\" greased glass baking dishes. Spread half of Spam over bread. Place 8 slices cheese over Spam. Spread the rest of the Spam over the cheese. Place 8 slices of bread on top. Cut 4 slices of cheese in 4 strips each criss-cross on top of each bread slice. Slightly beat the eggs and mix with milk. Pour egg/milk mixture evenly over the sandwiches. Cover with plastic wrap and let sit one hour or refrigerate overnight. Bake at 325 degrees for 1 1/4 hours uncovered.

Miracle Whip American cheese eggs milk

Savory Sourdough-Cranberry Stuffing

Heat a medium skillet over medium heat. Add olive oil red onion celery and bell peppers and sauté for 4 to 5 minutes or until vegetables are tender. Add chicken broth sage and salt and pepper to taste. Use a serrated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes of FRANCISCO Sourdough Bread in a large bowl and pour vegetable/broth mixture over the bread. Add eggs and stir to combine. Spoon mixture into a 1 ½ quart shallow baking dish. Bake in a preheated 350°F oven for 30 minutes or until mixture is warmed through and top is toasted. Toasting Tip: Make your favorite stuffing recipe better with fresh toasted cubes. Buy loaf of FRANCISCO Sourdough French or Sheepherders trim crusts cut into ½ inch cubes spread on baking sheet. Toast at 400° until they just begin to brown about 10 minutes. Cool completely and store in covered container until ready to use. You can prepare a day or 2 before Thanksgiving.

olive oil red onion celery red bell pepper chicken broth dried sage dried cranberries eggs bacon

Frozen Pumpkin Mousse Pie

Preheat oven to 350°F. Grease or spray pie plate. Combine graham crackers melted butter and 1/4 cup brown sugar mix well. Press into bottom and sides of pie plate. Bake for 12 minutes. Remove from oven and cool (crust may be frozen at this point for later use). Combine pumpkin cinnamon marshmallow creme and brown sugar-mix until smooth. This is done easily with a mixer. Fold in thawed whipped topping. Spoon pumpkin mixture into crust and spread evenly. Freeze for at least 4 hours. May garnish pie with additional whipped cream.

graham crackers brown sugar butter solid pack pumpkin cinnamon marshmallow creme brown sugar

Moroccan Beet Salad

Place water in a 3-quart saucepan and bring to a boil. Add beets and simmer until beets are tender when pierced with a fork about 45 minutes. Cool peel and cut beets into bite-size pieces. Place in a serving bowl. Place lemon juice garlic cumin and salt and pepper to taste in a small bowl. Whisk in olive oil then toss with beets. Let sit a few hours. Just before serving sprinkle with parsley.

beets garlic cumin extra virgin olive oil fresh parsley

Honey Oat Bread

Preheat oven to 350F. Grease bread pan and flour lightly. Mix together flour oats baking powder and salt In a separate bowl beat egg and mix together with honey and milk. Combine ingredients mixing well. NOTE: mixture will not be smooth. Pour into bread pan bake for about 1 hour and 15 min or until crusty and tester comes out clean. Pour melted butter over the top and turn out on wire rack.

flour quick-cooking oats baking powder salt egg honey milk butter

Orange French Toast

Place butter in a 9\"x13\" baking dish. Combine the sugar pecans orange peel and cinnamon; sprinkle over the melted butter. Arrange bread in dish. Dot with cream cheese. In a large bowl whisk the eggs orange juice honey and butter. Pour over bread. Cover and refrigerate over night. Remove from refrigerator 30 minutes before baking. Bake uncovered at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. To serve invert slices onto plates.

butter sugar honey pecans ground cinnamon cream cheese eggs vanilla extract

Brian's Bourbon Chili

In a large pot over medium heat add beef 1/4 cup bourbon half the garlic oregano and sage. Cook breaking up beef with a wooden spoon until meat is browned 6 to 7 minutes. Using a slotted spoon transfer beef mixture to a medium bowl and set aside; discard remaining juices. In the same pot over high heat heat olive oil. Add onion bell peppers jalapeño orange juice butter and remaining garlic and cook stirring occasionally until vegetables begin to soften about 10 minutes. Add chili powder chipotle cayenne and salt and cook stirring frequently for 1 minute. Add remaining bourbon reduce heat to medium and cook until liquid is reduced by half about 8 minutes. Add tomatoes and bring mixture to a boil over medium-high heat. Add beans and reserved beef. (If mixture is dry add up to 1 cup water.) Reduce heat to medium-low and simmer partially covered for 1 hour. Before serving stir together sour cream and mint in a small bowl. Divide chili among bowls and garnish each with about 1 tablespoon Cheddar and 2 teaspoons mint sour cream. Serve with tortilla chips.

ground beef Bourbon garlic cloves dried oregano dried sage olive oil onion bell peppers unsalted butter chili powder chipotle pepper cayenne pepper salt crushed tomatoes black beans garbanzo beans sour cream fresh mint leaves cheddar cheese tortilla chips

Slow Cooker Brownies

Lightly coat 5 quart slow cooker with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl whisk together flour cocoa baking powder and salt. Place butter and chocolate in medium microwavable safe bowl and microwave in 30 second increments stirring after each until chocolate is melted. Add sugar; stir to combine. Stir n eggs. Add flour mixture walnuts and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top. Cover and cook on low for 3 1/2 hours. Uncover and cook for 30 minutes. Remove insert from slow cooker and run a knife around edges to loosen brownies. Let cool completely in insert on a wire rack for 2 hours. Turn out onto a work surface to cut.

all-purpose flour baking powder salt unsalted butter bittersweet chocolate sugar eggs walnut halves

Asian Shrimp Soup

Cook pasta according to package directions. In a large saucepan combine 3 cups of broth and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat and cook uncovered until vegetables are tender. Combine the cornstartch teriyaki sauce and 1 tablespoon of broth until smooth; stir into soup. Bring to a boil; ook and stir for 1-2 mintes or until slightly thickened. Reduce heat. Drain pasta and add along with the spinach shirmp and green onions to the soup. Heat until spinach is wilted and shrimp are heated through.

spaghetti chicken broth chicken broth salt mushroom corn cornstarch spinach green onions