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Ranch Caesar Salad #RSC

mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg. set cool 10 minutes. pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste. combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (¼ inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates. add cucumbers (8 slices then quartered 8 piece per serving). add tomatos (quartered 2 tomatoes per serving). add avocado (diced into 12 chunks per avocado slice ¼ avocado each serving). bread crumbs placed on top. chicken is cut into ½ inch slices after cooking then placed on top. Serve.

shallot parmesan cheese chicken breasts romaine lettuce yellow bell pepper avocado tomatoes cucumbers

Bread Pudding

Remove all crust from bread. Cut crumb in 1 ½-inch squares and butter one face. Bring milk to boil; stop before it bubbles. With an electric mixer blend the eggs sugar cinnamon and vanilla. Add these ingredients to milk and blend to dissolve sugar. In large enough enamel dish put in the bread squares butter side down; cover it with the milk mixture. In a large pan put about 2 inches of warm water and set in your bread preparation. Put in a preheated oven 350°F for about 40 minutes. Cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve.

butter eggs sugar cinnamon vanilla milk

Black Beans With Cream

Sautee onion in oil. Add beans and lemon juice. Separatelty mix sour cream with parsely and radish. Serve beans hot and place a dollop of the prepared cream on top of them. May be served with tortilla chips.

black beans onion lemon juice sour cream fresh parsley radishes tortilla chips

Lime Butter

Let butter soften to room temperature. Beat in other ingredients. Pack butter into molds or crocks or form balls with a melon baller. Chill for at least 3 hours before serving. Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

butter lime zest lime juice of salt

Almond Creme Bars

For the Crust:. Melt 1 cup of the butter and add it to the flour and 1/2 cup of powdered sugar. Press into a 9x13 pan and bake for 15 minutes at 350 degrees. For the Filling:. Beat the cream cheese sugar eggs and 1 tsp of almond flavoring together until smooth. Pour onto baked crust. Bake for 20 minutes. Let cool. For the Frosting:. Mix together the remaining 2 cups powdered sugar 1/2 cup butter 1 tsp almond flavoring and the milk. Spread over the cooled cream cheese layer. If desired can sprinkle with slightly crushed sliced almonds. Slice and serve.

butter flour powdered sugar cream cheese sugar eggs milk

Skewered Beef Oregano

Heat the oil in a small saucepan and sauté the garlic onion salt pepper and red pepper flakes until the onion and garlic are soft. Add the wine vinegar and oregano and simmer gently for 3 minutes. Set aside to cool. Put the tenderloin cubes in a large plastic bag. When the marinade is cool pour it over the meat. Seal the bag and refrigerate at least 3 hours (or overnight). Blanch the shallots in the microwave with a small amount of water covered for a minute or two until they are partially cooked. Using either water-soaked wooden skewers or metal ones start threading the skewers beginning and ending with the meat. Thread 2 skewers per person each with 3 cubes of meat alternated with the tomatoes and shallots. The kabobs will only take about 5 minutes to cook on the grill.

olive oil garlic cloves onions salt black pepper dried red pepper flakes dry red wine fresh oregano beef tenderloin shallots onions cherry tomatoes

Two Ingredient Fudge

Using a microwaveable dish spread the chips over the bottom of the dish and mmicrowave for 90 seconds. Put the whole can of frosting over the top of the chips. Cook for 90 seconds. The frosting witll be melted. Stir real well to mix. Pour into an 8\" x8\" buttered pan or line pan with foil and butter the foil then pour into the foil lined pan. Let it set. ***Experiment with different kinds of frosting.

hocolate chips

Gingered Shrimp and Soba

Bring a pot of water to boil. Meanwhile in a small saucepan combine soy sauce apple juice water and ginger. Simmer on medium heat for 5 minute Remove from heat and set aside. When the water boils cook the broccoli until just tender. Remove and set aside. Add soba noodles to the water and cook. While the noodles are cooking combine the sesame oil lemon juice and garlic in a pan and warm. Add the shrimp and cook until pink and tender. Set aside. Drain the noodles and return them to the pot. Add the broccoli shrimp scallions and soy mixture. Toss briefly on medium heat until everything is hot. Serve immediately.

soy sauce water broccoli garlic cloves shrimp scallion

Berry Delicious Fruit Crepes

For crepes: Combine dry ingredients (flour sugar cinnamon salt) and blend until homogeneous. Add milk eggs and vanilla and blend until smooth. The mixture will resemble a thin pancake batter. Heat a 6 inch skillet over medium heat. Spray lightly with cooking spray. Add 1/4 cup of crepe batter to skillet and immediately tilt to cover the bottom of the pan. Cook until the edges begin to look dry and browned. Loosen edges and flip crepe. Cook approximately 15 seconds more then remove from pan. Repeat for remaining crepes. For filling: Blend cream cheese yogurt sour cream milk and vanilla until smooth. Assembly: Place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of the crepe. Top with approximately 2 tablespoons of berries. Roll. Repeat for all crepes. Enjoy.

flour sugar cinnamon salt milk vanilla eggs cream cheese vanilla yogurt sour cream milk vanilla berries

Persian Yogurt Salad

n a medium bowl blend yogurt dill weed garlic salt and pepper. Toss in the cucumbe and raisons. Cover and refrigerate 8 hours or overnight.

plain yogurt dried dill weed garlic cloves cucumber raisins

Strawberry-Lemon Frozen Popsicles

Use a blender or a nutribullet. Add ice cubes strawberries then fill water up over ice cubes until it touches the beginning point of the strawberries. Add about 2-3 tbsp of lemon juice then add agave or honey or both to sweeten to taste. Blend all until smooth. Poor into popsicle molds. Freeze overnight. Run hot water over mold for a few seconds until you can pull out the popsicle. You can also use this recipe as a freshing strawberry lemonade drink too. Add other berries if you would like. You can adjust this recipe to suit your own taste.

fresh strawberries lemon juice water honey

Nippy Garbanzo Spread

Saute onion in olive oil. Combine garbanzo beans & eggs in pan with sauteed onion. Heat stirring until thickened and dry. Add salt cayenne pepper and mayonnaise to taste. Having a food chopper makes the onion chopping a breeze. And I just put the garbanzo beans in my mini blender/chopper. That way prep takes no time at all.

olive oil onion garbanzo beans eggs salt cayenne pepper mayonnaise

Baba Ganoujh (Eggplant Salad With Tehina)

Preheat oven to 470F Prick skin of eggplant with fork in 3-4 places Place eggplant on foil in oven for 30-40 minutes turning eggplant frequently. The eggplant is finished cooking when it's skin is charred and wrinkled. Remove eggplant from oven and allow to cool. Scoop out eggplant flesh discarding skin and juice. Place garlic in food processor and mince Add remaining ingredients process till smooth Add additional prepared tehina if creamier consistency is desired Place in bowl and garnish with finely chopped parsley.

garlic cloves eggplant tahini lemon juice cumin

Chewy Flour Tortillas

1. Stir together flours and baking powder. 2. In another bowl combine salt oil and milk and give it a good whisk. 3. Gradually add the milk mixture to the flour and mix into a nonsticky dough. (This will be much tougher to do by hand rather than a mixer. You'll need to combine then knead vigorously.). 4. Divide dough into 6 balls of equal size cover and let rest 20 minutes. (The dough won't rise it just needs to rest to activate the gluten.). 5. Spritz your tortilla press with cooking spray and press each ball flat. (You can roll them out too but you'll really need to flour your surface and it's far easier to use a press.). 6. Transfer the tortilla to a hot dry skillet or griddle. Let cook 30 seconds to a minute flip it and cook the other side 30 seconds to a minute.

whole wheat flour all-purpose flour baking powder salt 2% low-fat milk

Somewhat Special Grilled London Broil

Whisk red wine Worcestershire sauce tomato paste vinegar horseradish thyme leaves and garlic in small bowl until well blended. Place steak on large platter. Sprinkle with salt and pepper then brush with half the marinade. Turn steak season and brush with remaining marinade. Cover with plastic wrap and let marinate at room temperature 2 hours or in the refrigerator at least 4 hours. (Make sure steak is at room temperature though before grilling.). Prepare grill or heat broiler. Grill or broil steak basting occasionally with juices in platter 6-8 minutes each side for medium-rare. Transfer to cutting board and thinly slice on sharp diagonal. Serve.

dry red wine Worcestershire sauce tomato paste red wine vinegar fresh thyme leaves garlic cloves

Genie Baby's Basque Salad Dressing

Mince boiled eggs using all egg whites and 2 egg yolks in this recipe. Mix oil vinegar garlic and eggs marinate 2-3 days. Add mayo – chill add salt and pepper to taste.

white vinegar minced garlic cloves hard-boiled eggs mayonnaise salt pepper

Cinnamon-Streusel Coffee Cake

1. Make the streusel topping: Mix together flour 3/4 cup brown sugar 1 teaspoon cinnamon and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use. 2. Make the streusel center: Mix together remaining 1/4 cup brown sugar 1/4 teaspoon cinnamon and 1 cup pecans. 3. Preheat oven to 350. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour baking powder baking soda and 1/2 teaspoon salt into a bowl. 4. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy about 2 minutes. Beat in eggs 1 at a time then vanilla. Beat in flour mixture in 3 additions alternating with sour cream beginning and ending with flour. Continue to beat until well combined. 5. Spoon half the batter into pan.Sprinkle streusel-center mixture evenly over batter. Top with remaining batter and spread evenly using an offset spatula. Sprinkle streusel-topping mixture evenly over batter. 6. Bake until cake is golden brown and a toothpick inserted into the center comes out clean about 55 minutes. Transfer pan to a wire rack and let cool completely. Remove cake from pan and transfer to parchment. 7. make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake and let drip down sides. let set for 5 minutes before serving. STORAGE. Coffee cake can be stored at room temperature for up to 5 days.

all-purpose flour light-brown sugar ground cinnamon coarse salt unsalted butter pecans unsalted butter all-purpose flour baking powder baking soda coarse salt granulated sugar eggs pure vanilla extract sour cream confectioners' sugar

Crock Pot Meredith’s Molten Blondies

In a bowl mix together flour baking powder and salt. in a separate bowl beat 1 cup brown sugar with butter until creamy. stir in vanilla. add dry ingredients alternately with milk beating well after each addition. stir in chips and nuts if using. spread mixture evenly in prepared slow cooker stoneware. in a heatproof measure combine remaining brown sugar and boiling water. pour over batter. cover and cook on high for 2 1/2 to 3 hours until cake layer looks cooked. serve warm with vanilla ice cream. serves 6-8. delicious & dependable slow cooker recipes.

all-purpose flour baking powder salt brown sugar butter vanilla milk chocolate chips walnuts pecans boiling water

Loaded Double Fudge Cookies

Preheat your oven to 375 degrees. In a medium bowl sift together flour cocoa baking soda salt cinnamon and nutmeg. In a larger bowl cream together the softened butter vanilla granulated sugar and brown sugar. When this mixture is creamy and slightly fluffy add the confectioner's sugar and stir in completely. Add the eggs to the wet mixture and stir quickly until the mixture is fluffy but moist. Add 1/3 of the dry mix to the wet mix and mix well. Repeat two more times until all of the dry mixture is combined with the wet mixture. This will get harder with each increment but it will build your arm muscles! :). Stir in the pecans walnuts and chocolate chips. I find that it's easiest to use a folding motion since the dough is so thick! Using a tablespoon (the kind that you eat with) scoop up balls (well more like wads -- ) of dough about the size of a ping-pong ball and drop onto ungreased cookie sheets. I can usually fit about 5 cookies per standard-size sheet. Bake the cookies for 10-12 minutes. Let them cool for about 5 minutes on the pan so that they \"set up\" before you move them to a rack or a nice big plate. If you have incredible willpower you can then let them cool completely but they are just fine eaten warm off of a saucer! :). Cooking time includes cooling time.

butter all-purpose flour granulated sugar brown sugar confectioners' sugar baking soda salt ground cinnamon ground nutmeg vanilla eggs pecan pieces walnut pieces

Tuscan Hummus

Rinse and drain the cannellini beans. Combine all ingredients in a food processor or blender and puree to desired consistency. To thin add 1 tbsp water at a time.

cannellini beans sun-dried tomato olive oil lemon juice dried oregano

Tuna Slop

Heat tuna and soup in a saucepan. Bring peas and corn to a boil in separate pan and drain when done. Mix together with tuna and soup. Bake biscuits according to directions. Ladle tuna mixture over hot biscuits.

una

Cherry Trifle

Mix the Jell-O with one cup of boiling water. Chill for 15 minutes. Mix the cherry pie filling in with the Jell-O. Put 1/2 of the cake cubes in a big glass bowl; next add 1/2 of the Jell-O and pie filling; then layer in the rest of the cake cubes and the rest of the Jell-O and pie filling. Top with Cool Whip. Chill for 1 hour. TIP: Try other Jell-O and pie filling combinations such as strawberry or peach.

boiling water light cherry pie filling fat-free cool whip

Sandy's Broccoli Cheese Noodle Soup

Saute onion in butter add water and bouillon cubes and bring to a boil. Add noodles and cook until almost done. Add frozen broccoli and cook about 5 more minutes. Add milk and cheese keep stirring until cheese has melted and heat to serving temperature.

onion butter water chicken bouillon cubes angel hair pasta broccoli milk Velveeta cheese

Easy Kahlua Torte

In a small saucepan heat Kahlua over medium heat until mixture starts to have bubbles around the edge but not boiling. Place Kahlua in a blender with chocolate morsels and process until chocolate is melted and mixture is smooth (if you find it is too thick and your morsels are not melting remove a little and set it in pan to melt somewhat and get warm then mix that back in but do not scorch it!). Add powdered sugar egg yolks and butter and mix until smooth. Place mixture in a bowl cover and refrigerate 1 hour or until it becomes thick enough to spread. Holding your serrated bread knife parallel to the countertop slice the pound cake into 6 thin layers (best to do 1 layer at a time making a little marking with a toothpick so you know where to cut). Lay the first layer on a cake plate and top with enough frosting to form a frosting layer about 3/8-inch thick (optional: before putting on frosting you may also add a little Kahlua to the cake- spoon it on lightly then proceed to frost; be careful though as you have 6 layers!!!). Then cut the second layer and place it on top of the icing and proceed as with the first etc. finally finishing with the top and icing the torte all around. Refrigerate the torte at least 1 hour before serving (this helps it hold when being cut into).

Kahlua powdered sugar unsalted butter

Baked Tacos

brown beef in pan with onion peppers and kidney beans. Add taco seasoning and follow instructions to make taco filling. in a seperate bowl mix soup sour cream and salsa together. spread 1/2 cup of soup mixture in a 13X9 baking dish. to make tacos spread a small amount of the soup mixture on tortilla fill with meat mixture and top with cheese roll and place seam side down baking dish top with remaining soup mixture and cheese. cover with foil. bake in 375 degree oven for 15-20 minutes. serve with additional salsa sour cream tomatos and shredded lettuce. *note*these freeze well.

flour tortillas kidney bean ground beef onion green chili pepper sour cream salsa chopped tomato lettuce

Mint Basil Cucumber Simple Syrup

Combine water and sugar in sauce pan. Bring to simmer and stir until sugar has dissolved. Turn heat off and add cucumber basil and mint. Remove from heat place lid on pan and leave overnight (longer the mixture sits the better it tastes). Strain and store in fridge. Add 2 tbsp of syrup to 8 oz. of good cold water.

water sugar cucumber basil leaves mint leaves

Puff Pastry Cheese Sticks

Combine first 5 ingredients in a bowl. Beat eggs and put in pie plate or baking dish. Dip both sides of defrosted dough in beaten eggs and dredge lightly in herb-cheese mix. Place seasoned sheets of dough on waxed paper and using a pastry wheel cut into 6\" X 1\" strips. Twist dough strips into spiral shape and place about 1\" apart on foil-lined baking sheet. Bake cheese sticks in preheated 400 degree oven for 15 minutes.

parmesan cheese dried oregano thyme fresh ground black pepper sesame seeds eggs puff pastry

New Mexico Pinto Beans

Wash and pick over the beans removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone salt pork or bacon. Add more water as needed but only hot or boiling water. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans they are done. They should not be broken. Add salt and allow to stand before serving.

dry pinto beans water ham bone salt salt pork bacon

Glittering Spiced Walnuts

Finely grind the spices in a grinder. Set aside. Heat 2-3 inches of oil over a high heat. Meanwhile bring a medium saucepan of water to a boil over high heat. Add walnuts and cook for 1 minute only. Drain in a large colander. DO NOT RINSE. Immediately toss the walnuts with the sugar in the colander until the hot water clinging to the walnuts melts the sugar to form a thin glaze. In two batches deep fry the walnuts until golden about 3minutes. Using a wire mesh skimer transfer the walnuts to an unlined baking sheet and let cool completely. When cooled transfer the walnuts to the paper towels and pat with more towels to drain excess oil. Put the walnuts in a bowl. While tossing the nuts sift the spice mixture through a fine-meshed sieve over them. Discard the hulls left in the seive. Season the walnuts with salt. The walnuts can be prepared up to 1 week ahead stored in an airtight container at room temperature.

star anise ground cinnamon peppercorn fennel seed cloves cayenne pepper walnut halves sugar fine salt

Chinese Chicken

Cook flour in butter until fully incorporated; add pineapple and stock and cook until thick. Add next five ingredients and cook for ten minutes or until fully heated. Garnish with almonds and serve over steamed rice.

crushed pineapple butter flour celery green bell pepper soy sauce

Barbecued Beef Tortillas

Heat medium non-stick skillet over medium-high heat until hot. Add beef; cook and stir 4 to 6 minutes or until browned. Stir in corn and barbecue sauce. Reduce heat to medium; cover and cook 5 minutes or until hot stirring occasionally. Place tortillas on 4 individual plates. Spoon 1/4 of beef mixture onto each tortilla; top each with 1/4 c. chopped tomato and 1 tbsp. cheese.

beef sirloin steak frozen corn barbecue sauce 7-inch flour tortillas chopped tomato low-fat cheddar cheese

Peanut Butter Candy Bar Brownies

Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13\" x 9\" pan allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes. Combine condensed milk peanut butter and vanilla in a medium bowl stirring until smooth. Sprinkle chopped candy bars chocolate morsels peanuts and coconut over crust. Drizzle condensed milk mixture over coconut. Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies and cut into bars.

butter sweetened condensed milk creamy peanut butter vanilla extract sweetened flaked coconut

Jacked up Baked Beans

Combine all ingredients in slow cooker. Cover and cook on high for 2 hours. Uncover and cook to desired consistency.

butter beans Bourbon brown sugar molasses dry mustard barbecue sauce

Amy's Homemade All Day Spaghetti Sauce

Saute onion garlic& carrot in olive oil over medium heat until tender. Add ground beef and brown until no longer pink. Add oregano basil garlic powder parsley flakes salt& pepper (to your liking)& worcestershire sauce. Add Merlot wine simmer a few minutes. Add rest of ingredients and stir well. Reduce heat to low and simmer for at least 5 hours stirring occasionally. Remove bay leaves. Serve over cooked spaghetti noodles.

crushed tomatoes in puree tomato paste tomato sauce stewed tomatoes with basil and garlic mushroom stems and pieces bay leaves dried basil dried oregano garlic carrots garlic powder Worcestershire sauce brown sugar extra virgin olive oil parsley flakes parmesan cheese

Banana-Cream Cheesecake

Preheat oven to 300 degrees. Reserve 1 cup of the dry cake mix. Mix remaining cake mix with 1 egg oil and 1/3 cup sugar with mixer (mixture will be crumbly). Press onto bottom and 1 inch up sides of a greased 13 x 9-inch baking pan; top with bananas. Beat cream cheese and remaining sugar with mixer. Add reserved cake mix remaining eggs and lemon juice; beat 1 minute. Blend in milk (batter will be thin). Pour into crust. Bake 45 to 50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping Refrigerate leftovers (if there are any).

eggs brown sugar bananas cream cheese lemon juice milk

Roasted Whole Chicken With Lemon Veggies

Heat oven to 375 degrees with oven rack at lowest level. Remove giblets from chicken and discard.   Rinse chicken inside and out.  Pat dry with paper towels. Place chicken in large roasting pan 12\" x 18\". In a large mixing bowl whisk together the lemon juice olive oil rosemary oregano garlic powder and black pepper.  Set aside. Rinse baby carrots. Wash celery and cut into 2 inch chunks.  Wash yellow potatoes and slice in half lengthwise  (No need to peel!  Love those yellow spuds!)  Clean onion and cut into 1\" chunks.   Place veggies in lemon marinade and toss to coat. Arrange veggies around the chicken.  Baste chicken with remaining marinade. Bake at 375 for 90 minutes turning veggies halfway through.  Test chicken with meat thermometer at thickest part.  Temperature should be 180 degrees for well done. Serve with tossed green salad. Serves 4.

whole chicken celery sweet onion yellow potatoes lemon juice olive oil dried rosemary dried oregano garlic powder black pepper

Crock Pot Italian Bean Soup With Chicken

1. Rinse beans in sink in colander. 2. Combine all ingredients in 5 quart crock pot and set on LOW for 4 hours.

great northern beans pinto beans garlic powder ground mustard pepper water chicken broth

Dcb: Ouzo & Melon Soup

Take honeydew 2 tablespoons ouzo and 2 tablespoons brown sugar and blend or process until smooth. Pour into 4 serving bowls and reserve. Take cantaloupe and remaining ingredients and blend or process until smooth. Gently pour cantaloupe mixture into the center of each bowl on top of honeydew mixture. Chill. Serve cold and garnish with a spring of mint.

honeydew melon cantaloupe brown sugar mint

Fudgy Peanut Butter Sandwich Cookies

In large bowl break up cookie dough. Mix in 1 cup of the peanuts. Cover; refrigerate about 30 minutes or until well chilled. Heat oven to 375°F Spray cookie sheets with non-stick cooking spray or line with cooking parchment paper. Shape dough into 36 (1 1/4-inch) balls. Place balls 2 inches apart on cookie sheets. Flatten to 1/2-inch thickness with lightly floured metal spatula or drinking glass. Bake 9 to 11 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely about 30 minutes. Meanwhile in 2-quart saucepan melt butter and peanut butter over medium heat stirring occasionally. Remove from heat; stir in vanilla. Cool 1 minute. Stir in powdered sugar. When cool enough to handle knead filling several times until powdered sugar is thoroughly blended. Shape into log about 9 inches long and 2 inches in diameter. Cut into 18 (1/2-inch) slices reshaping slices into round shape if necessary. Cover with plastic wrap; set aside. When ready to assemble cookies place 1 filling slice on bottom of 1 cookie; top with another cookie bottom side down and press together slightly. Repeat with remaining cookies. In medium microwavable bowl microwave chocolate chips and whipping cream uncovered on High about 1 minute stirring twice until melted. Spoon heaping 1 teaspoonful on top of each cookie. Sprinkle with remaining ground peanuts. Let stand 10 minutes or until ganache is set. Store tightly covered in single layer at room temperature.

butter creamy peanut butter vanilla powdered sugar heavy whipping cream

Mushroom Marinade

Whisk all ingredients except mushrooms in deep bowl until well combined. Add mushrooms cover and marinate in refrigerator 4 hours or preferably overnight.

white vinegar chives green onion sugar salt fresh lemon juice garlic Worcestershire sauce prepared yellow mustard fresh mushrooms

Radish and Orange Salad

Combine first 5 ingredients in medium bowl. Combine next 7 ingredients in jar and shake well. Drizzle dressing over radish mixture and toss.

radishes mandarin orange segments green onion olive oil white wine vinegar dried basil chili powder salt ground pepper

Almond Pastry Sticks

Combine sugar and almond extract and stir well. Set aside. In large mixer mix mix butter cream cheese flour baking powder and salt. Low speed until dough forms. Knead on floured surface until smooth. Divide in half. Roll first half into large rectangle. Sprinkle with 3 T sugar mixture. Fold in thirds rotate 1/4 turn. Roll out and repeat 2 more times. Roll out a third time and cut into 36 cookies - 12x3. Ungreased cookie sheet 400 degrees 8-9 minutes.

sugar butter cream cheese flour baking powder salt

Avocado Crab Dip

In a blender or food processor combine avocado lemon juice onion and Worcestershire. Pulse until combined. (Leave some texture to the avocados.). Add cream cheese sour cream and salt. Pulse a couple of times. Stir in crab meat. Chill dip until needed. Keep in mind that the avocado will discolor within a few hours so make no more than a couple of hours before serving!

avocados lemon juice onion Worcestershire sauce cream cheese sour cream salt

Split Pea Soup With Spareribs

Place spareribs and water in large stockpot and bring to a boil. Rinse and drain peas; add to stockpot along with celery carrots leeks hickory salt salt and thyme. Tie bay leaves parsley and peppercorns in small cheesecloth and place in soup. Cover and reduce heat to a simmer. Simmer for 3-4 hours or until soup is the consistency of a thin porridge. Add additional hot water periodically if needed. Remove ribs from soup strip meat from bones and add meat to soup. Add additional seasoning if needed remove bundle of herbs and serve.

water celery ribs carrots leeks hickory smoke salt salt bay leaves parsley sprigs black peppercorns

Peach Liqueur

Rinse peaches dry slice and peel. Put into big jar sprinkle with sugar. Wait few days (fruit must give juice). Then add alcohol and vodka. Close jar tightly. Wait 2-3 weeks. Strain liquid to remove any pulp Pour into a blender anad puree. Then pour into clean bottle and close tightly.

sugar vodka

Ww 2 Points Stuffed Eggplant (Aubergine)

Cut eggplants in half lengthwise scoop out pulp and chop reserve shells. Heat oven to 350 dregrees. In small skillet heat oil and add onion pepper chopped eggplant pulp garlic and saute til tender. Remove from heat stir in ricotta then egg then breadcrumbs then seasonings. Spray 10x6 pan and spoon mixture into each eggplant shell. Place shells in pan. Bake about 25 minutes. Remove and sprinkle each with mozzaerlla. Broil until cheese is melted.

baby eggplants olive oil onion bell pepper minced garlic clove part-skim ricotta cheese egg fat free mozzarella cheese dried basil dried oregano salt pepper

Chicken & Onions With Sour Cream Gravy

dip the chicken in the butter/oil and then in the breadcrumbs and place in a pan. (note this is best done in an oven safe skillet if possible). cut the onion into wedges dip in butter and breadcrumbs and place in pan. drizzle any remaining butter/oil and crumbs over the top. Cook in 400 degree oven for 40-60 minutes depending on how much chicken and your oven. Once done remove chicken and onions from skillet leave the crumbs behind. Add sour cream to the pan and stir scraping up the crumbs stuck on the bottom of the pan. Heat through on stovetop if needed and add salt and pepper to taste. tips: add some hot sauce if your family likes it. this gravy goes really well with rice.

chicken breasts butter olive oil onion sour cream

Chicken and Angel Hair Pasta

Preheat oven to 325 degrees F. In a large suacepan melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese and stir until smooth. Heat through but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour souce over chicken. Bake for 60 minutes in the oven. Twenty minutes before the chicken is done bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente as directed on package instructions. Drain. Serve chicken and sauce over pasta.

boneless skinless chicken breast halves butter white wine cream cheese with chives angel hair pasta

Czechoslovakian Cabbage Soup

Place beef bones onions carrots garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika. Roast uncovered in 450 degree oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables into a large kettle. Using a small amount of water scrape browned meat bits from roasting pan into kettle. Add water cabbage tomatoes salt and Tabasco; bring to a boil. Cover and simmer 1 1/2 hours. Skim off fat and add parsley lemon juice sugar and sauerkraut. Cook uncovered for 1 hour. Remove bones and short ribs from kettle. Cool slightly and remove meat from bones. Cut meat into cubes and return to kettle. Cook 5 minutes longer.

beef bones with marrow onion carrots garlic cloves bay leaf dried leaf thyme paprika water cabbage tomatoes salt Tabasco sauce fresh parsley lemon juice sugar sauerkraut

Homemade Cold Cream

Dissolve the borax in the water in a one cup glass measuring cup set aside. Add together the oil and beeswax in a larger 2 cup glass measuring cup. Heat the oil and beeswax mix in a microwave until the beeswax is melted and the mixture is clear start with 30 seconds at a time. Heat the borax/water mix in a microwave for a minute almost to boiling. Slowly pour the borax/water mixture into the oil/beeswax mixture. Using a stick blender to mix as you pour now beat well with the stick blender until the mix is glossy white and thickens.

istilled water

Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)

For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl. Add 1 egg yolk 1 tablespoon oil and 3/4 cup lukewarm water. Beat until smooth. Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately. Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet. Cut into 1/4 inch slices and spread out on trays. Sprinkle with salt and leave for 1 hour. Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter. Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all. Drain on paper towel and serve hot with Garlic Sauce (optional).

eggplant salt olive oil plain flour salt water

Grated Cheesecake

Preheat an oven to 350 F (176 C). Grease and flour a springform pan. In a larger bowl mix the flour and the baking powder. Add the butter cocoa powder sugar and milk. Using hands form a firm ball. Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled). In a bowl of your electric mixer place the cream cheese sugar egg yolks lemon zest vanilla sugar and the corn starch. Beat on medium speed until smooth (about 2 minutes). In a separate bowl beat the egg whites until the mixture holds stiff peaks. Mix the cream cheese mixture with the whipped egg whites gently. Remove the dough from the fridge. Cut it in two halves. Grate the first half of the dough in the pan. Spread the cheese filling over the dough evenly. Grate the second half of the dough over the top. Bake for about 45-50 minutes until middle is set but still wobbles slightly when moved. Remove from the oven and let cool completely.

all-purpose flour unsalted butter baking powder confectioners' sugar milk cream cheese eggs confectioners' sugar cornstarch lemon zest

Mini Bacon Meatballs

Preheat oven to 400°F. Use silpat in a baking pan with a lip or oil a broiler pan. Cook bacon in a skillet until just starting to crisp about 4 minutes. Remove and set aside on a paper towel. Leave 1 tbs dripping in skillet. Saute onion in that skillet over medium heat until softened about 3 minutes. Add garlic and cook another minute. Combine ground meat bacon onions bread crumbs parley paprika salt and pepper in a large bowl. Stir in beaten egg. Form into 1 inch meatballs and place on your prepared pan. Bake until fully cooked about 10 minutes. If you want to store them cool and place on a baking sheet and freeze. Then transfer to an airtight container.

bacon onion garlic parsley paprika kosher salt black pepper egg

Baby Girl's Fried Rice

In a heated Wok add Oil and Scramble the Eggs. Remove eggs and set aside. In same Wok add 2 tsp of Olive Oil. Add Onions and sauté on high heat around a minute (high heat for total cooking). Add Carrots Celery Ginger and Garlic let cook around a minute. Add Soy Sauce. Add tsp Olive Oil <U+0093>if needed<U+0094>. Return Scramble Eggs to Wok and mix. Add Brown Rice and Red Pepper Flakes. Let cook on high for around 5 Minutes keep stirring rice. I Let the rice get a little caramelized. Add peas and Red Pepper then serve.

brown rice eggs yellow onion carrot celery fresh ginger garlic low sodium soy sauce peas red pepper flakes olive oil

Red Curry Oysters

Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices. Distribute red curry paste in each oysters you can add less or more paste it depends on you. Squeeze lemon juice in each oyster. Once again depending on your taste bugs. Place it in the microwave for 1 minute on high. Garnish oysters with Coriander/Cilantro.

red curry paste lemon cilantro

Passum

Boil the wine or grape juice until it's been reduced by half. Sweeten with honey and allow to cool. This should be a thick sweet syrup.

wine honey

Sliced Orange Rice

Melt butter in a pan. Stir-fry garlic and onion in it on medium heat for 10 minutes. Add rice and stir-fry for a minute. Stir in the remaining ingredients and bring to a boil. Cover and cook on medium heat for 20 minutes. Fluff with a fork then turn off heat and re-cover and cook in its own steam for 30 minutes. Place on a serving platter lined with sliced oranges. Serve warm and enjoy!

oranges butter onion garlic cloves basmati rice water salt black pepper

Taco Soup

Brown ground beef& onions in skillet. Drain fat and transfer to 3 qt. sauce pan. Add remaining ingredients and simmer for at least 10 minutes for flavors to combine. Serve topped with the condiments (add any or all of these- but don't leave out the corn chips!) of your choice.

lean ground beef onion water tomatoes with juice kidney beans tomato sauce corn sharp cheddar cheese avocado diced tomato

Easy French Cassoulet With Wine, Beans, Sausage, Ham and Herbs

In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage onion and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat. Add ham parsley and bay leaf; mix well. Stir in undrained beans wine and cloves. Bake covered at 325°F for 45 minutes. Uncover and bake 40 to 45 minutes longer stirring occasionally. Remove bay leaf. Serve in bowls with butter and a baguette or hot corn bread if desired. Makes 6 servings.

bulk pork sausage kielbasa onions onion carrot celery & leaves garlic clove cooked ham fresh parsley dried thyme rosemary bay leaf white beans dry white wine dry white vermouth ground cloves allspice

Mediterranean Vegetable Pasta Delight

Saute sliced mushrooms in a small amount of oil in pan. When cooked strain excess juice/water and set aside. fry chopped onion in oil till soft and a little brown about 5-10 minutes. Add crushed garlic stir for a couple of minutes. Add courgette slices chopped peppers and salt( about 1 tsp salt or less).Fry till vegetables have softened and cooked . Add tin of tomatoes and tomato puree. Mix well. Add sauteed mushrooms caster sugar and italian herbs. Bring to boil then add green chilli if desired. Also add black pepper. Check for seasoning. Simmer for about 15 mins on low heat. Whilst sauce is simmering boil pasta (enough for 3-4 people). Drain put back into pan and add the sauce to it. Briefly heat pasta and sauce together then add chopped basil leaves. Serve and add grated cheese on top.

onions onion garlic cloves olive oil courgette red bell pepper green bell pepper chopped tomatoes tomato puree salt fresh ground black pepper caster sugar green chili fresh basil mozzarella cheese

Crabmeat or Salmon Patties

Finely crumble crackers into a bowl; you should have 1 cup of coarse meal. Flake crab meat or salmon into bowl with crumbs breaking up any skin and bones if using the salmon (or remove them if you prefer). Add Worcestershire hot sauce parsley mustard and mayonnaise. Mix until blended. Add egg and blend well. Shape mixture into 8 patties. Lay them on waxed paper or parchment near the frying pan. In a frying pan (I prefer cast iron) melt 1 tablespoon of the butter over medium heat. Cook 4 patties until browned about 3 minutes. Add another 1/2 tablespoon of butter turn and brown the other side. Repeat with the remaining butter and patties. You can keep the first batch warm in the oven. To plate sprinkle patties with chopped parsley; serve with lemon wedges.

red salmon Worcestershire sauce fresh parsley prepared mustard mayonnaise egg butter parsley lemon wedges

Tri-Colour Sweet Pepper Soup

NOTE: Directions are for the original Sweet Pepper Soup. Sometimes however I like to \"mix things up\". For my second version I reduce the chicken broth to 4 cups add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes) 1-2 teaspoons of Dijon Mustard and 1 cup of sour cream. It is a thicker heartier soup that is equally enjoyable just different. Melt one tablespoon of the butter over medium heat in a large Dutch Oven. Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary add additional tablespoon of butter so the onions do not burn. Add the three different coloured peppers stirring well to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes stir the peppers and onions and \"taste test\" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture. Add the six cups of chicken broth and the teaspoon of paprika and stir well until combined. ( if using the can of diced tomatoes use FOUR cups of chicken broth and the can of diced tomatoes). Bring the soup to a boil reduce down to a simmer and cover. Every 5 minutes gently stir the soup. Simmer for 30 minutes. If you choose to make this a richer soup use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard stir well until heated. DO NOT BOIL! Serve immediately.

unsalted butter Spanish onion green peppers paprika

Beer-Ritas (Alcoholic)

our ingredients into blender then fill the rest of the way with ice. Blend until thoroughly mixed. Serve in chilled margarita glasses. If adding salt to the rim rub rim with lime wedge before dredging in the salt. Garnish with lime slice and green olives.

triple sec Cointreau liqueur lime slice sea salt

Spinach Salad

To make dressing: mix olive oil and lemon juice together. Add salt pepper and sugar. Place whole garlic clove in the dressing mixture and allow to sit in the fidge overnight. Place eggs in a pot and cover with water. Bring to a boil then reduce to medium heat and simmer for about 7 minutes. While water is boiling fry bacon in a pan over med-low heat. Heat a medium sized fry pan over medium heat with a splash of olive oil. Add mushrooms and saute for 5-7 minutes Remove and set aside. Rinse eggs under cold water to cool the shell. Peel eggs and place in a small bowl. Mash with the back of a fork until crumbly. Set aside. Remove bacon from pan and pat off excess oil on a paper towol. Break into bite sized pieces. set aside. Slice and chop red onion. Place spinach in a salad bowl and add red onion bacon egg and mushroom. Remove garlic clove from dressing and pour over salad. Toss and enjoy!

spinach bacon eggs mushrooms red onion extra virgin olive oil lemon juice garlic clove salt pepper sugar

Casserole Quiche With Crisp-Fried Tortilla Pieces

Cut each tortilla into 8 wedges. Fry in hot vegetable oil until crisp. Drain on paper towels and sprinkle with salt if desired. Store in an air-tight container(I use a zippered bag). Crumble beef into a wide frying pan.Cook over medium heat stirring occasionally until meat is browned. Add onion garlic and bell pepper; cook for 5 minutes. Stir in salsa oregano cumin and chile powder; season to taste with salt. Arrange about half of the tortilla wedges in a greased shallow 3qt. casserole; top evenly with about half of the meat mixture then half the cheese. Distribute chile strips over the cheese. Top with remaining meat mixture and cheese. Tuck the remaining tortilla wedges with points up around edge of dish. Beat together eggs milk and ¼ teaspoons salt; pour over top. Bake in a 375°F oven until top feels set when lightly touched (25 to 30 minutes). Garnish with olives if using.

tortillas lean ground beef onion garlic clove bell pepper green chili salsa dry oregano leaves ground cumin chili powder salt sharp cheddar cheese whole green chilies eggs milk sliced ripe olives

Roasted Eggplant (Aubergine) and Potato Soup

Place oven rack about 10 inches from broiler. Broil eggplant until charred all over turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant. Let cool remove skin and coarsely chop. In medium large stockpot melt butter over medium heat. Saute onions and garlic until soft. DO NOT LET GARLIC BURN. Stir in paprika pepper cumin salt and eggplant. Turn heat to high and stirring constantly cook about 2 minutes. Pour in stock and potatoes. Bring to a boil and reduce to a simmer. Cook until potatoes are fork-tender. Puree in food processor in batches. Re-warm as needed. Serve with some yogurt swirled on top. * If using a blender instead of food processor make sure you peel the potatoes first and puree in small batches as this is very hot.

eggplant butter onion boiling potatoes garlic paprika cayenne pepper ground cumin salt plain yogurt

Light Healthy Chinese Chicken and Vegetable Parcel

Steam the extra carrot the cauliflower and the broccoli. Cut a piece of non stick baking paper to about the size of a big dinner plate. Onto the paper put the bok choy julienne carrot and chicken. Over that sprinkle the ginger chili hoisin and soy sauce. Fold up to make into a wrapped parcel and bake at 200 C (400 F) for 15 to 20 minutes. Serve with rice and steamed vegetables.

baby bok choy carrot chicken breasts ground ginger hoisin sauce soy sauce cooked rice cauliflower floret carrot broccoli

Paula Deen's Hot Crab Dip

Mix all ingredients thoroughly together in a medium oven-proof dish. Bake at 350 degrees for 25 minutes or until browned around the edges. Alternatively microwave for 3 minutes (for those of us who are less patient!).

cream cheese mayonnaise onions milk

Honey Garlic Pork Ribs

Cut ribs into serving size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour over ribs. Seal bag; turn serveral times. Refrigerate for several hours or overnight turning bag occasionally. Drain ribs reserving marinade. Return marinade to the refrigerator. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350 degrees for 1 1/2 hours. Drain. Pour the marinade over the ribs. Bake uncovered 45 minutes longer or until meat is tender brushing occasionally with pan juices.

honey brown sugar soy sauce garlic powder ground ginger ground mustard salt

Light Wheat Sandwich Bread Recipe

In large mixing bowl combine warm water and yeast. Stir and let stand for about 5 minutes or until frothy. Add honey salt butter and egg and stir well. In separate bowl whisk together flours. Add most of flour mixture to yeast mixture and stir until ball forms. Turn out onto floured surface and knead for 5 minutes gradually adding remaining flour until it’s all incorporated. Place dough in oiled bowl (I use walnut oil) turning over once to coat. Cover with plastic wrap and let rise at room temp-erature for 2 hours. Turn out dough on floured surface and knead for several minutes. Shape into log and place into greased (or nonstick) 9-by-5-inch loaf pan. Press dough evenly into pan making sure it touches all sides. Cover with plastic wrap and allow to rise again at room temperature for 1 hour. Heat oven to 400°F. Once dough has risen and peeks above the pan bake for 20 minutes. Reduce heat to 350°F and bake for another 17 to 20 minutes or until internal temperature reaches 195°F Turn out onto wire rack to cool thoroughly (at least 1 hour) before slicing. Store in plastic bag. Yields 1 loaf.

warm water active dry yeast honey salt butter egg all-purpose flour whole wheat flour

Salmon Panned in Orange Sauce

Preheat skillet over medium heat. Brush the salmon lightly on both sides with oil; sprinkle with pepper. Lay the fish in the hot skillet and cook; turning once for 5 - 8 minutes or until the salmon is opaque throughout. Transfer to serving plate and keep warm. While fish is cooking pour orange juice into a small pan and rapidly boil it down over high heat until it becomes syrupy and is reduce to about half its original volume. Swirl in the margarine pour the sauce over the salmon and serve.

salmon fillets canola oil pepper margarine

Southwestern Chicken and Rice

Rub 1 tablespoon taco seasoning mix on chicken. Combine remaining taco seasoning mix salsa and water in large skillet; top mixture with chicken. Bring to a boil; cover reduceheat and simmer 10 minutes or until chicken is done. Remove chicken from skillet. Stir in rice beans and cheese; cover and cook over low heat 5 minutes. Top with chicken. Serve with sour cream.

chicken breast halves salsa water canned black beans sour cream

Roasted Supersweet Corn Salsa

Preheat oven to 500°F. Place ears in a roasting pan; brush with 1 tablespoon of the oil. Roast until corn is tender and some kernels begin to turn golden brown 10 to 12 minutes turning once; cool. With a sharp knife cut kernels from ears (makes about 2 cups). In a large bowl combine corn kernels black beans bell pepper cilantro lemon juice hot pepper sauce salt and the remaining 1 tablespoon oil. Serve chilled or at room temperature with grilled meat or fish if desired.

corn olive oil black beans red sweet bell pepper fresh cilantro fresh lemon juice salt

Jim's Pineapple Cheese Pie

Drain juice from pineapple. Set the fruit aside. Dissolve jello in the pineapple juice and microwave for 1 minute. Mix whipped topping and cream cheese until smoothe. Mix pineapple into cream cheese mixture stir in jello and juice mixture; mix thoroughly. Pour into pie shell and refrigerate for 4-5 hours . It is now ready to serve. It serves six. And if you don`t want to make a pie you can serve it in pudding dishes.

crushed pineapple non-dairy whipped topping cream cheese

Tangy Tomato Soup

Heat the oil in a soup pot over medium-high heat. Add the onions and garlic and cook for 1 minute stirring often. Add tomatoes and their juice and the tomato sauce. Raise the heat to high cover the pot and bring to a boil. Stir in the chicken broth. Cover the pot and bring the soup back to a boil. Reduce the heat ot low and simmer for 10 minutes to develope the flavor. Spoon the soup into individual serving bowls and sprinkle with cheese. Swirl it to leave ribbons or melted cheese in the soup.

olive oil onion garlic diced tomatoes tomato sauce chicken vegetable broth cheddar cheese

New York Red Clam Chowder

Heat the oil in a 4-quart saucepan over med-high heat. Add in onion; cook/stir until begins to soften 2-3 minutes. Stir in the potatoes tomatoes wine water and thyme; season with salt and pepper to taste. Bring to a boil; decrease heat to med-low; partially cover saucepan and simmer until the potatoes are tender when pierced with a sharp knife about 20 minutes. Add in the clams and cook 10 minutes; add parsley and serve.

canola oil onion baking potatoes chopped tomatoes dry white wine cold water dried thyme leaves salt fresh ground black pepper clams fresh parsley leaves

Wedding Cake Protein Shake

Mix and drink. Note: She says if you refrigerate this and don't drink it right away it will turn to pudding.

sugar-free white chocolate pudding mix skim milk 1% low-fat milk

Spicy Apple Glazed Pork Loin

Dry pork well. Combine mustard thyme and sage. Rub all over pork and. Let stand at room temperature 30 minute. In a bowl combine apple juice or cider and lemon juice. On greased grill over medium high heat. Sear pork turning often for 15 minute. Reduce heat to low. Close lid and grill turning often and basting with cider mixture for about 1 1/2 to 2hrs or until meat thermometer reads 160F Do not overcook. During last 20-30 min baste pork several times with the Apple Glaze. Remove from grill. Cover with foil and let stand 10 minute before carving. Serve with remaining glaze.

boneless pork loin roast dry mustard dried thyme dried sage apple cider lemon juice apple cider white wine vinegar garlic clove

Great Steak

Unwrap steak. Sprinkle first side of each steak with desired amount of seasoned salt. Rub salt into meat using fingertips. Flip all steaks over and rub in more seasoned salt. Put aluminum foil on broiler. Turn broiler on and wait one-minute for broiler to warm. Put steak directly on foil on broiler. Turn timer on for 9 minutes (for thick steaks less for thin ones). When timer rings flip each steak and set timer for another 9 minutes. They will be medium cook for more or less if desired. Take out steaks and enjoy! Serve with mashed potatoes corn on the cob and bread (preferably sourdough or pumpernickel) if you want to make a meal. This recipe can also be done on the grill.

easoning salt

Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce

Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside. In saucepan bring water dates and baking soda to boil; let cool. In large bowl beat butter with sugar until light; beat in eggs 1 at a time. Stir in vanilla. In another bowl whisk flour with baking powder; stir into butter mixture alternately with date mixture making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes. Irish Whiskey Toffee Sauce: Meanwhile in saucepan melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer stirring occasionally until thickened slightly about 5 minutes. Stir in whiskey; keep warm. While still in pan and using skewer or toothpick poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean about 15 minutes. Let cool in pan on rack for 10 minutes. Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.). To serve cut into slices; drizzle with remaining warm sauce. Serves 12. Canadian Living Magazine: March 2007.

water pitted dates baking soda butter granulated sugar eggs vanilla all-purpose flour baking powder butter dark brown sugar

Ellis Family BBQ Sauce

ix catsup water and mustard until well blended. Add other ingredients one at a time until all have been mixed. Cook on high until it comes to a full boil stir constantly. Reduce heat until simmering and continue to cook for 1 hour.

catsup mustard Worcestershire sauce liquid smoke brown sugar butter water barbecue sauce

Almond Beef Kebabs

Beat together egg white and seasoning. Combine with steak chunks and allow to marinate at least 30 minutes. Preheat oven to 425°F Coat rack in cooking spray and place in foil line baking sheet. Combine almonds and panko in a zip top bag add steak chunks and toss to combine. Discard marinade. Thread skewers beginning and ending with peppers and alternating steak and onions between. Place on rack and bake 18-20 minutes until lightly browned. (medium rare-medium if straight out of fridge). Let rest about 5 minutes. Combine remaining hoisin soy sauce vinegar citrus juice and splenda. (You may substitute 1 T honey for splenda). It may need to be gently warmed in the microwave to reach drizzling consistency. Unskewered over a bed of brown rice and drizzle with sauce.

bell pepper red onion ground ginger fresh ginger salt pepper hoisin sauce panko breadcrumbs hoisin sauce soy sauce rice vinegar lemon juice lime juice Splenda sugar substitute whole grain rice

Sunday Supper, Randi's BBQ on a Hot Dog Bun

Brown ground meat. Add all other ingredients blend well. Bring to low simmer for 1 1/2 hours. Serve on dinner rolls or hot dog buns.

ketchup Worcestershire sauce garlic cloves water

Minestrone Soup With Tortellini (Pressure Cooker)

Pressure Cooker: Add oil to the pressure cooker and heat on high or \"brown\" with the lid off. Saute onions celery carrots and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid set the cooker to high and cook 5 minutes. Perform a \"quick release\" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or \"brown\" with the lid off to your preference. Serve topped with parmesan cheese. Stove top: Saute onion celery carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.

olive oil celery carrots fresh garlic vegetable broth diced tomatoes sugar ground black pepper parmesan cheese

Key Lime Cake

Preheat oven to 350 degrees. Place dry ingredients (except powdered sugar) into mixing bowl. Add eggs oil orange juice vanilla and lemon extract. Beat until well blended. Pour batter into a 9x13x2 inch pan; bake 25 to 30 minutes. Remove cake from oven and let stand in pan 15 minutes or until almost cool. Prick cake all over with a fork. Drizzle thoroughly with lime juice mixed with powdered sugar. Cover and refrigerate. To serve cut into squares top with whipped cream and garnish with lime slices.

sugar all-purpose flour salt baking powder baking soda lime Jell-O gelatin eggs vanilla key lime juice powdered sugar lime slice

Chocolate Chip Cookies ( With Variations )

Combine flour soda and salt in small bowl. Beat butter granulated sugar brown sugar and vanilla in large mixer bowl. Add eggs one at a time beating well after each addition; gradually beat in flour mixture. Stir in chocolate chips and nuts (if desired). Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. PEANUT BUTTER VARIATION: Prepare dough as above except substitute 1/2 cup butter and 3/4 cup creamy or chunky peanut butter for the 1 cup butter. Eliminate nuts. Drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly. Bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown. Makes four dozen. SLICE AND BAKE: Prepare dough as above. Divide in half; wrap in waxed paper or plastic wrap. Chill one hour or until firm. Shape each half into 15-inch log; wrap in waxed paper or plastic wrap. Chill 30 minutes. Cut into half-inch slices; place on ungreased baking sheets. Bake 8 to 10 minutes in preheated 375 degrees oven. Let stand 2 minutes; remove to racks to cool. FOR THIN CHEWY COOKIES: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup. FOR THICK CHEWY OLD-FASHIONED COOKIES: Use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets. Bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned. Store in airtight container to prevent drying. FOR PUFFIER COOKIES: Reduce butter to 1/2 cup and add 1/2 cup solid shortening. FOR SOFT CAKEY COOKIES: Omit the granulated sugar and use 3/4 cup butter 1 cup packed brown sugar and 3 eggs. Drop by well-rounded tablespoons on ungreased baking sheets. Flatten slightly with back of spoon dipped in water. Bake in preheated 375 degrees oven for 8 to 10 minutes. For more rounded cookie do not flatten before baking; bake 9 to 11 minutes. FOR CRISPIER COOKIES: Use 2 1/2 cups flour 1 1/4 cups granulated sugar 1/4 cup packed brown sugar and 1 egg. Drop by rounded tablespoon onto ungreased baking sheets. Flatten with bottom of glass dipped in water. Bake in preheated 375 degrees oven for 9 to 11 minutes.

flour baking soda salt butter granulated sugar brown sugar vanilla eggs

Royal Fish Empanadas and Coconut Rice

Boil fish filets with a bit of salt until tender. In a saucepan sauté onion and garlic. Add fish and stir constantly. Fish should be tender enough so it falls easily apart. Add olives tomatoes parsley and limejuice. Adjust seasoning to taste. Cook for 10 minutes and refrigerate. In the meantime roll pastry dough out and cut circles with a cookie cutter or a round plastic container. When the filling is cool start making the empanadas. Pre-heat oven to 350°F (175°C) Brush some egg yolk in half of the edge of one of the circles with a pastry brush. Put a spoonful of filling in the middle of the circle and fold it in half; bringing it together the edge with egg yolk over the opposite edge. With a fork seal the empanada brush some more egg yolk on top for coloring and sprinkle with coconut flakes. Place over greased cookie sheet. Repeat operation with the rest of the circles. Bake for 15-20 minutes or until the edges start to turn golden brown. Cool before serving. For the rice:. Fry rice in butter until it starts turning golden add coconut water and corn with the liquid it comes inches Season to taste. Bring to a boil reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender and has absorbed the liquids.

olive oil onion garlic cloves roma tomatoes black olives lime juice puff pastry coconut flakes rice butter whole kernel corn

Fish and Broccoli Pie

Poach the fish in the milk for approximately 15 minutes or until cooked. Remove the fish from the liquid and flake into a baking dish reserving the liquid for the sauce. Boil the broccoli for 3 minutes you don't want it too soft. Drain and stir into the fish. Mix a little milk or water into the cornflour and add to the reserved liquid. Cook until the sauce thickens stirring constantly. Add more milk if too thick. Stir in the cheese until melted. Add salt and pepper to taste. Pour the sauce over the fish and broccoli. Cover with the breadcrumbs. Cook at 170c for 30 - 45 minutes or until the breadcrumbs are brown.

cod fish fillet broccoli florets milk cheddar cheese cornflour salt pepper

Roasted Brussels Sprouts With Browned Butter

Heat oven to 400 degrees. On a large rimmed baking sheet toss the Brussels sprouts onions oil 1/2 t. salt and 1/4 t. pepper. Turn the Brussels sprouts cut-side down and roast until golden brown and tender 20-25 min; transfer to platter. Five minutes before the Brussels sprouts are finished melt the butter in a medium skillet over medium heat until foaming. Add the almond and cook stirring until the almonds and butter are golden brown 2-3 minutes. Add the raisins lemon juice and 1/4 teaspoons salt and swirl the pan to combine. Spoon the brown butter mixture over the sprouts and onions.

Brussels sprouts red onions olive oil unsalted butter golden raisin fresh lemon juice

Ham Potato Puffs

Preheat oven to 350 degrees. Spray a 12 count muffin tin with cooking spray. Mold biscuits to the shape of each biscuit cup. You will need to snip a bit from each in order to get 12 altogether-the biscuits I buy only have 8 in them. In a large bowl combine the ham potatoes 3/4 cup cheese parsley and garlic powder if using and green onion if using. Divide ham mixture between the 12 cups. Bake for about 25 minutes or until done. (Use a toothpick to check if biscuit is done then use a spoon to see if underside is brown enough if not bake longer). Sprinkle with remaining 1/4 cup of cheese and continue baking until cheese on top melts. (I put a large cooking sheet underneath so that the melting cheese does not mess up my oven). Serve warm. Refrigerate leftovers or freeze.

ham mashed potatoes cheddar cheese parsley flakes garlic powder green onion

Quiche to Die For!

Trim crusts from bread and line 9x13 pan. Layer cheese ham broccoli and bread. Mix eggs milk and onion and pour over. Bake 350 for 1 hour.

milk broccoli cheddar cheese eggs ham onions

Cous Cous With Tomatoes Free on Slimming World Green Day

Put all dry and frozen ingredients in a bowl. Add wet ingredients and stir gently and leave covered for about 5 minutes. Ta da! Lunch is done. Reheat or eat cold. If eating straight away make sure your frozen veggies are defrosted. experiment with different veggies or roasted garlic and if your feeling kinky sprinkle over a little parmesan but you will have to count that as part of your sysn/ healthy a option for the day.

couscous boiling water tomato paste plum tomatoes fennel seed garlic clove frozen chopped spinach oregano

Chocolate Midnight Cake

Heat oven to 350°. Grease and flour 2- 9 inch round cake pans. Add all ingredients to a large mixing bowl blend with an electric mixer on low speed for one minute. Scrape down the sides of the bowl and mix on medium speed for 2 minutes. Divide batter evenly between the 2 pans. Bake the cakes until they spring back when lightly pressed about 28-32 minutes. Remove from oven and cool on racks for 10 minutes. Run a knife around the edge of each cake and invert on to cooling rack. Cool completely and frost as desired.

water mayonnaise eggs vanilla extract

Oven Beef Burgundy

Place cut up beef in a 13 x 9 inch pan; add kitchen bouquet and coat meat on all sides; add cream of rice cereal and coat meat. Add all other ingredients and gently mix. Cover pan and bake at 325 degrees for 2 1/2 hours. Stir once in a while.

beef Kitchen Bouquet mushroom onions carrots celery salt pepper marjoram thyme Burgundy wine

Quaker Oats Prizewinning Meatloaf

Heat oven to 350°F. Combine all ingredients except chili sauce. Mix lightly but thoroughly. Press into an 8x4-inch loaf pan. Zigzag top of meatloaf with chili sauce. Bake for 1 hour or until meat is no longer pink and juices run clear. Drain and let stand 5 minutes before serving with more chili sauce on the side.

lean ground beef tomato juice oats egg onion salt pepper Heinz Chili Sauce

Sweet N Tangy Dressing

Combing all ingredients in a jar with a tight fitting lid. Shake Well. Drizzle over salad greens and toss to coat.

sugar red wine vinegar garlic cloves salt paprika pepper

Tuna Bake

Mix all ingredients with 3/4 cup onions in buttered 1 1/2 quart casserole. Sprinkle more onions on top to crisp. Bake at 375 degrees about 20 minutes.

canned tuna lemon juice water milk salt pepper

8 Cheese Meat Lasagna

Line your dish lightly with oil (I like to use an extra virgin olive. Mix together the ricotta mozzarella provolone muenster parmesan romano feta goat cheese eggs pepper and parsley well in a large mixing bowl (being careful cheese tends to fly out at you). Stir your sauce ingredients together in mixing bowl. Lay strips of pasta across dish parallel until layer is covered. Paste out the cheese mixture on top of pasta evenly. Repeat 5 with sauce on top of cheese mixture. Lightly sprinkle mozzarella on top of pasta (this helps hold the pasta together. Lay down another layer of pasta and repeat steps 5-8 until you reach the top of your dish. Sprinkle a little mozzarella and parmesan on the last layer of pasta (for looks). Cover with aluminum foil (this prevents the top from drying out--unless you like that). Preheat oven to 315°F and cook for 1 hour.

ricotta cheese mozzarella cheese provolone cheese muenster cheese parmesan cheese romano cheese feta eggs white pepper dried parsley portabella mushroom Italian sausage mozzarella cheese

Rum Toffee Goat Milk Fudge

Combine sugar corn syrup and goat milk in a large saucepan. Cook over medium high heat stirring often. Gently boil mixture until it reaches the softball stage. Remove from heat. Add butter extract Toffee bits and butter. Beat by hand until mixture is thick. Pour into a generously buttered 8x8 inch pan.

sugar white corn syrup butter

Velvet Strawberries

Hull berries and slice in half. Arrange in bowl. Whip heavy cream and powdered sugar until BARELY thick. Fold in grated sweet chocolate and vanilla. Serve as sauce over berries.

strawberries heavy whipping cream powdered sugar vanilla