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Candied Maple Walnuts

Preheat oven to 300 degrees. Line rimmed baking sheet with foil. Combine walnuts and maple syrup in medium bowl; toss to coat. Spread out nuts on sheet. Bake until browned and dry stirring often about 22 minutes. Cool. Remove from foil. Coarsely chop nuts. Note: Can be made 3 days ahead. Store in an airtight container at room temperature.

walnut halves pure maple syrup

Angel's Creamy Potato and Leek Bake

Pre heat oven to 350. Heat oil in pan over med-low when hot add leeks and saute stirring often until just beginning to brown. Remove from heat. Spray or butter a shallow fairly large (9x13 is good) ovenproof dish. Roughly divide potatoes into three stacks keeping the nicely shaped largest ones for the top layer. Layer 1/3 potatoes add salt and pepper to taste top with half of the leeks repeat this step and layer last of potatoes on top overlapping and looking good. Pour cream over. Bake covered for 25-30 minutes. Remove cover raise heat to 425 bake uncovered for further 10-12 minuted (top should be golden).

potatoes leek olive oil

Broccoli Sausage Simmer

While pasta cooks saute sausage broccoli and onion in large skillet 5-6 minutes or until broccoli is crisp-tender. Add tomatoes basil parsley and sugar. Simmer covered 10 minutes. Add pasta and heat through.

broccoli red onion diced tomatoes fresh basil dried basil fresh parsley dried parsley sugar

French Toast Muffins

Place eggs and vanilla in a medium bowl and beat together. Add cinnamon and nutmeg and mix until well incorporated. Melt butter in a skillet over low heat. Dip the muffin slices into the egg mixture and fry until golden brown. Serve with optional whip cream and syrup.

eggs vanilla extract ground cinnamon ground nutmeg butter maple syrup

Prize Butter Tarts

Preheat oven to 375°F. Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles. Combine balance of ingredients. Spoon mixture into unbaked pastry lined pans filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden. Notes: This can be made without the raisins or nuts but they are very plain. I generally make these with a combination of nuts and raisins. Craisins can be substituted for the raisins. For Jam Tarts: Line tart pan cups with pastry. Fill cups 1/2 full with your choice of jam. Bake at 400°F for 20 minutes or until pastry is golden.

brown sugar seedless raisins pecans butter margarine egg milk vanilla

Rainbow Toast

In small bowls or mugs combine the milk and food coloring to make desired colors. Set aside. For each serving use clean paint brushes or cotton swabs to \"paint\" a design onto the bread with the colored milk. Sprinkle with cinnamon sugar and toast in a preheated oven (350 degrees) or toaster oven until lightly browned. For a no-cook version substitute the milk with sweetened condensed milk and omit the cinnamon sugar.

ilk

Homemade Potato Chips

Peel then slice the potatoes very thinly. A mandolin does the best job of this and the slices should be as thin as a wafer. As you slice drop them into deep cold water. Bring a deep pan of frying oil to 190 C or 375 degrees F. Dry the potatoes thoroughly then fry them for a couple minutes until they're crisp and golden. Drain them on paper towels and then season generously with salt.

floury potatoes salt

Rigatoni Caprese

Combine first 4 ingredients in a large bowl. Combine oil capers salt pepper and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently. Sprinkle with Parmesan cheese; toss well.

rigatoni pasta ziti pasta plum tomatoes fresh basil leaves fresh mozzarella cheese extra virgin olive oil capers salt fresh ground pepper garlic clove fresh parmesan cheese

Glazed Ham Balls

In a large mixing bowl combine the first six ingredients. Add ground ham and pork; mix well. Shape into 12 balls using about 1/3 cup mixture for each ball. Place balls in baking dish. Bake uncovered at 350° for 30 minutes. Meanwhile for glaze in a small mixing bowl combine remaining ingredients and pour over ham balls. Bake 15 minutes more. *Note: To make ahead cover and chill uncooked ham balls for up to 12 hours. Prepare glaze cover and chill up to 12 hours. Uncover and bake as directed. Ham balls and glaze can also be frozen separately.

egg graham cracker onion milk ground cloves cooked ham ground pork ketchup brown sugar vinegar light corn syrup dry mustard

Kymartin6's Jalapeno Poppers

Arrange the jalapeño halves on a large cookie sheet. Mix the remaining ingredients thoroughly. This is best done with a food processor but if like me you don't have one a fork and plenty of elbow grease will do the job. Pack the cheese mixture into the jalapeño halves so that it rounds up a bit. If you're lucky the size of the jalapeños and the amount of the cheese will work out right. If not you either have some jalapeños to use for something else (Recipe #243399 or Recipe #250732 perhaps) or you have bacon-cheese mix to spread on crackers. Bake at 350°F for 30-35 minutes. Enjoy hot lukewarm cold or briefly rewarmed in the microwave. Reputedly they are excellent with beer. I don't like beer so I can't say. However if you like beer you can consider that expert advice. ;) :D LOL. Variations include substituting mozzarella for the sharp cheddar substituting cracker crumbs or crushed potato chips for the bread crumbs and drastically reducing the amount of bread crumbs for a lower-carb option.

bacon cream cheese sharp cheddar cheese monterey jack cheese chili powder garlic powder salt

'nilla Wafer Martini

Pour ingredients into cocktail shaker with ice. Shake and pour into martini glass. Enjoy.

Amaretto vanilla vodka

Kraft Deluxe Macaroni and Cheese Clone

Cook the macaroni in a large pot of boiling water until just tender (about 12 to 10 minutes) strain but DO NOT rinse. Transfer the hot macaroni to a bowl then toss with 2 tablespoons butter; set aside. For the cheese sauce (make this while you are cooking the macaroni) over lowest heat setting in a small saucepan combine the grated cheddar cheese Cheeze Whiz cream and salt; stir continuously until heated and smooth watching closely so that it does not burn. Pour the smooth sauce over the cooked macaroni; mix until combined. Serve immediately.

macaroni noodles butter half-and-half cream salt

My Grilled Caramel Sandwich

NOTE: You will probably want to start the assembly process while your skillet heats up. In a small bowl combine the softened butter and brown sugar until combined well. Spread and pack down the mixture in between the slices of bread. Heat the skillet over med-high heat and add butter. Fry the sandwich until brown and the caramel has turned gooey. You will need to be VERY careful when flipping this sandwich as it is not a \"sticky\" filling and could come apart very easily But if you're careful and cook it long enough the brown sugar and butter will turn into a caramel. Remove from the skillet and cut into fourths. Serve with a scoop of vanilla ice cream.

butter brown sugar butter

Balsamic Glazed Fruit (Michael Chiarello)

Preheat oven to 250 degrees. Peel and core apples and pears cut each into 8 wedges. Place in large bowl and toss with 2 T. lemon juice. Melt butter over medium heat in skillet until it stops foaming and is slightly brown. Add rosemary bay leaves remaining 3 T. lemon juice balsamic vinegar and brown sugar. Heat to boiling and reduce slightly. Pour over fruit and toss to coat. Pour into roasting pan or onto a cookie sheet WITH SIDES. Bake for 3-8 hours turning each hour. Fruit should be slightly dried but not dried to the extent of fruit leather. Store tightly covered in refrigerator for up to one week.

apples pears fresh rosemary bay leaves fresh lemon juice brown sugar butter

Kangaroo Burgers

Thoroughly mix all ingredients together in large bowl. Form into 8-12 burgers as desired and cook on medium well oiled BBQ plate until cooked through turning several times. It is a fairly crumbly / low-fat burger so turn over carefully. Serve on toast in a hamburger bun or with a salad.

eggs garlic Worcestershire sauce tomato sauce Tabasco sauce dried thyme dried oregano ground black pepper carrot

Canadian Maple Butter Tarts

Roll out pastry and cut into 12 circles. Fit pastrys into muffin or tart cups. Sprinkle raisins and or walnuts in the bottom of each tart. Beat together eggs maple syrup brown sugar butter and salt. Pour into tart shells about 2/3 full. Bake at 375 F for 20-25 minutes until set. Cool 5 minutes and remove from pan. In some places you can find pre made tart shells in the freezer section along side pie shells.

raisins walnuts eggs real maple syrup brown sugar butter salt

Phil's Potato and Ham Casserole

Preheat oven to 350 degrees F. Layer half of the potatoes half of the ham and half of the onion in a baking dish and repeat. Heat mushroom soup water peas flour butter black pepper garlic powder onion powder in a frying pan over medium heat and stir for 7 to 10 minutes. Add Cheddar cheese and stir until melted. Pour sauce over ham mixture and sprinkle the paprika. Cover baking dish with aluminum foil and bake for 1 hour. Remove foil and bake 15 additional minutes.

ham potatoes onion water peas flour butter black pepper garlic powder onion powder dried parsley cheddar cheese paprika

Brine by Josh

Mix all the above in large pot and bring to quick boil to dissolve salt and sugar. Let cool completely. Pour over your chicken or pork in covered bowl and let soak for 4-6 hours. Drain pat meat dry with paper towel and prepare as you prefer.

kosher salt sugar peppercorn rosemary mustard seeds celery seed water

Cheesy Chicken Broast

In a bowl add yogurt black pepper mustard paste chili sauce crushed chili mix herbs ketchup lemon salt soya sauce and chicken and marinate for a while. In a separate bowl add eggs ginger garlic paste salt. Take a wok and heat butter. Now dip the chicken into egg mixture and fry in the wok (do this process for each chicken piece). While frying add paprika and water. Cover the wok. Let it cook till the water dries or till chicken tenders. Now dish out the chicken and sprinkle the cheese. Put the dish into microwave or oven till cheese melts. Serve hot with french fries :).

black pepper chicken soya sauce yogurt salt lemon juice paprika cheese mixed herbs eggs ketchup chili sauce butter water

Berry Watermelon Slushy

Put all ingredients into blender. Blend until smooth. Serve and enjoy!

watermelon frozen blueberries

Spanish Chicken With Oranges & Olives

Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat. Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp about 6 minutes per side. Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet. Add shallots and cook stirring until beginning to brown. Add garlic and stir for 30 seconds. Add sherry boil until reduced by half. Then add chicken broth orange juice and grated rind. Boil one more minute. Return chicken pieces to pan skin side up. Arrange orange wedges and olives around chicken and place some shallots atop the ckicken. Bake uncovered for about 20 minutes until done through. Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey to thicken about 5 minutes. Pour the sauce oranges olives and shallots over the chicken and serve. Great with rice or cous-cous and lightly sauteed greens.

whole chicken olive oil shallot garlic cloves madeira wine chicken broth orange orange Spanish olives honey

Rich Peanut Butter Pie

melt the chocolate chips. pour into pie crust spreading up the sides with a butter knife. top with chopped peanuts. combine vanilla peanut butter splenda sugar and cream cheese in a mixing bowl until smooth. fold in cool whip. pour into pie crust. top with melted chocolate peanut butter or peanuts for a pretty presentation (optional). refridgerate for several hours before serving.

reduced fat graham cracker crust reduced-fat cream cheese Cool Whip Lite vanilla peanut butter Splenda granular sugar peanuts

Confetti Spaghetti

Cook spaghetti in plenty of salted water until ‘al dente’ drain and keep warm. Meanwhile heat 1 tablespoon olive oil in a skillet and saute the bacon spring onions and garlic for a couple of minutes. Add the tomato paste cream and Parmesan cheese heat gently until cheese has melted and the flavours have combined and season with a pinch of salt if desired. Keep sauce warm while continuing with the next stage. Heat the butter in a large pan and saute the leek carrot zucchini and red bell pepper until just beginning to soften (I like a bit of crunch left). Combine vegetable mixture with the hot spaghetti. Serve with the bacon cream sauce poured over.

olive oil lean bacon spring onions garlic tomato paste parmesan cheese butter leek carrot zucchini red bell pepper spaghetti

Georgia Christmas Pudding Sauce

Beat yolks slightly add sugar; pour hot milk over the mixture stirring constantly. Cook in a double boiler until thickened stirring constantly. Remove at once from heat and flavor with sherry wine to taste.

sugar milk sherry wine

Cream Cheese Coconut Pecan Pound Cake

Preheat oven to 325°F Grease and flour a 12 cup tube or bundt pan. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar beating at medium speed until light and fluffy. Add eggs 1 at a time beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla pecans and coconut. Pour batter into a greased and floured 12-cup tube pan. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

butter cream cheese sugar eggs flour salt vanilla extract pecans coconut

Cream of Shallot Soup

In a saucepan over medium heat soften the shallots in the butter. Season with salt. Add the chicken broth and bring to a boil. Cover reduce the heat and simmer gently until the shallots are tender about 20 minutes. Purée in batches in a blender until smooth. Return the soup to the saucepan. In a bowl whisk together the cream and egg yolks. Pour the mixture into the soup in a thin stream stirring constantly. Reheat the soup over low heat stirring with a wooden spoon. Do not allow to boil. Cook until slightly thickened. Adjust the seasoning. Garnish with fresh chives.

shallot butter fresh chives

Middle Eastern Turkey Meatballs With Couscous

Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender. Bring broth to a boil in small saucepan over high heat stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside. Meanwhile combine turkey egg substitute remaining 1/4 cup onion steak sauce cinnamon cumin remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24). Spray skillet with cooking spray. Over medium high heat add meatballs and cook until no longer pink roughly 7 minutes. Add water and tomato paste to skillet whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot. Serve meatballs and sauce over couscous mixture.

onion chicken broth salt lean ground turkey egg substitute cinnamon ground cumin black pepper water tomato paste

Miniature Cheese Balls

Combine cream cheese parmesan cheese and green olives. Shape into 1 inch (or smaller) balls. Roll each ball in chopped dried beef. Arrange on serving platter with decorative toothpicks in each mini cheese ball.

cream cheese parmesan cheese green olives

Naan (No-Knead)

Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834. Remove the selected dough from the refrigerator. Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece. With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides rotating the ball a quarter turn as you go. Using your hands and a rolling pin andd minimal flour roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter). Heat a heavy cast-iron skillet over high heat on the stovetop. It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate. Add the ghee or oil to the hot pan. Drop the rolled dough round into the skillet decrease the heat to medium and cover the skillet to trap the steam and heat. Using a spatula check for doness at about 3 minutes or sooner if deemed necessary. Watch cafrefully and adjust heat as needed. Flip the naan when the underside is richly browned. Continue cooking another 2 to 6 minutes or until it feels firm and the second side has browned. Remove from the pan and brush with butter if the dough was cooked in oil. Serve warm.

ghee butter

Fruited Coconut Shrimp Stir Fry

Prepare shrimp according to package directions. Heat oil a 12-inch grill pan over medium–high heat. Add pineapple and green onions and sauté for about 5 minutes stirring frequently. Stir together the orange marmalade sauce soy sauce and reserved pineapple juice in a small bowl. Pour mixture into pan with pineapples and onions. Heat 2-3 minutes stirring frequently until mixture comes up to a low simmer. Remove from heat. Toss shrimp with pineapple and green onions mixture in a large bowl. Serve immediately over rice. Visit www.eatshrimp.com for additional shrimp recipes!

pineapple chunk green onions orange marmalade low sodium soy sauce cooked white rice

Tayglach

Make a well of flour salt and 1 tbsp sugar in a large bowl. Add oil and eggs and mix very well with wooden spoon. Dough will be quite elastic. Pinch off large egg-size pieces. Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw. Place on floured board and roll flat so it is~ 1 inch wide. Cut into 1 inch pieces. Place one almond and two raisins on each piece. Roll into a ball making sure that it is sealed completely. Set aside. In large pot bring honey sugar and ginger to a boil. Drop the pieces in and reduce heat to medium. Cook for 35 to 40 minutes. Stir with wooden spoon as needed. Adjust your heat to maintain a slow rolling boil. Remove pieces from honey with slotted spoon and set aside. Turn heat to low add hot water and cook down. Stir frequently. When mixture is 1/4 gone remove from heat and return pieces to honey to coat again. Remove with slotted spoon to cookie sheet or flat platter to cool. At this time you could sprinkle with crushed almonds (leftovers). The wine is for your raisins if you wish to plump them. Make sure they are drained and patted dry before using. If you don't use the wine this way you can do what I do and drink it! The finished tayglach will be sticky and remain this way as it should. You can store them in an air-tight container and they will keep nicely for several weeks. If you are creative you can make a pyramid of them sticking cut red and green candied cherries among them.

all-purpose flour sugar sugar salt eggs golden raisins honey ground ginger fresh ginger canola oil water sweet wine

Frangipane Flan

Roll out pastry and line flan 8\" dish. spread jam over pastry. cream butter and sugar. add eggs a little at a time. beat in almonds and extract. spread mixture over jam roll out remaining pastry into strips and place over mixture. bake 40-45 min at 190 degrees (375 farenheit).

frozen puff pastry butter margarine caster sugar eggs

Pork Chops With Cider Sauce

Heat oil in large heavy skillet over medium-high heat. Add pork chops and cook turning once until cooked through about 6 minutes each side. Remove chops to serving platter and keep warm. Add garlic and shallots to skillet and cook stirring constantly 1 minute. Pour in cider and applejack; cook over high heat until thickened about 5 minutes. Add vinegar thyme Dijon mustard and salt and pepper; stir until completely blended. Spoon sauce over pork chops and serve at once.

olive oil garlic clove shallot apple cider apple brandy cider vinegar fresh thyme leave Dijon mustard

Trifle With Fresh Raspberries, Blueberries and Strawberries

MAKE CUSTARD:. Scald the milk in a heavy pot. Mix the sugar and flour together and place in the top of a double boiler over hot water. Whisk in the scalded milk then quickly whisk in the egg yolks. Cook stirring until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter and vanilla. Pour the custard into a bowl and cover with plastic wrap or waxed paper to prevent a skin from frorming on top. Refrigerate until cool. PREPARE BERRIES:. Reserve a few whole berries to decorate the top. Place the rest of the raspberries and blueberries in a bowl. Slice the strawberries and add them to the bowl. Add the sugar and the 2 tablespoons sherry or orange juice. Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out. ASSEMBLE TRIFLE:. Whip 2/3 cup whipping cream and mix into custard. Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl. Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries. Spoon half the custard mixture into the center of the bowl. Cut a couple of slices of angel food cake into pieces and scatter them on top of the custard. Then drizzle half the sherry or juice on it and top with the remaining fruit (except for the berries reserved for garnish). Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice. Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream and spread it evenly over the top of the trifle.

milk sugar flour butter vanilla heavy cream raspberries blueberries strawberry confectioners' sugar sherry wine ladyfingers sherry wine heavy cream

Saffron Portuguese Paella

Rinse chicken pieces and pat dry with paper towel. Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden. Remove chicken leaving ham hocks in pot and saute garlic onion and rice for a few minutes. Add chicken back to skillet on top of rice. Tuck in seafood and sausage. Add chicken stock or broth wine saffron and bell pepper. Cover and simmer 20 minutes. Sprinkle peas on top and cover again and continue to cook an additional 10 minutes and serve.

chicken onion ham hocks extra virgin olive oil garlic cloves rice shrimp clam mussels sea scallops chorizo sausage red bell pepper broth white wine saffron

Garlic Mashed Potatoes

Boil potatoes until cooked (not too mushy); Drain (reserve some of the potato water); Mash potatoes with potato masher over low heat; Add crushed garlic and sour cream 1/4 cup at a time; If you prefer smoother mashed potatoes add a bit of potato water. Garnish with fresh parsley and enjoy calorie reduced mashed potatoes any time.

potatoes garlic fat free sour cream

Breakfast in a Bowl #5FIX

1. Heat oven to 375°F Spray 2 1/2 or 3 quart casserole dish with nonstick cooking spray. 2. Cover; bake 30 minutes stirring gently halfway through baking. Continue baking until potatoes are tender and light golden brown. 3. While potatoes cook prepare bacon in fry pan or in microwave to desired crispness. My sons love it crispy. Crumble bacon. 4. Scramble eggs. 5. When potatoes are done toss with eggs and bacon in a large bowl. Then you can ix in the cheese or. . . We like to make ahead and then reheat by the cupful so we cover and refrigerate until mixture is chilled. Then add in the shredded cheese and return to fridge. Scoop 1-2cups of mixture into a microwave safe bowl and reheat for 1 minute On high. The boys love it for a quick breakfast or a yummy afternoon treat.

eggs bacon cheddar cheese

Roast Potatoes in Sweet Hot Sauce ( Patatas Bravas)

For the Sauce: Heat the oil in a pan and then add the onions and bay leaf cooking over medium heat. When the onions are translucent add the chillies garlic tomato puree sugar and soy sauce. Lower heat to low and cook for about 5 minutes. Add the chopped plum tomatos and wine. Stir while bringing to a boil and then simmer for 12 minutes. Season to taste with the salt and pepper. The sauce should be slightly sweet but not overpowering. For the Potatoes: Cut the potatoes into small wedges. Place on greased baking sheet and brush with melted butter. Season to taste. Roast in a hot oven (450 degrees F) until golden brown. Place the potatoes in a serving dish and pour the tomato sauce over them. Serve.

onion olive oil bay leaf red chili peppers garlic tomato puree sugar soy sauce plum tomatoes white wine potatoes potatoes butter

Savory Squash & Red Pepper Medley

Sautee the first 4 ingredients in olive oil. Add fresh basil and dried oregano. Remove from heat. Add hummus – should very lightly coat squash mixture.

zucchini red bell pepper onion olive oil fresh basil dried oregano

Bourekakia (Greek Style Cheese-Filled Diamonds)

Beat together cheeses egg yolks and parsley until well blended and creamy. Lay out 3 sheets of phyllo (keeping remaining phyllo covered with plastic wrap) and lightly brush one sheet with butter using a wide pastry brush. Lay the second sheet on top of the first and brush with butter and repeat with the third on top of the second. Spoon a 1/2 inch wide ribbon of cheese mixture along one of the long sides of the dough and starting from that side roll up jelly roll style tucking in the ends as you go to encase the filling. Place seam side down on an ungreased baking sheet. Repeat making 7 more rolls and placing them about an inch apart. Bake uncovered at 375°F for 15 minutes or until puffed and lightly browned. Let cool 15 minutes; then slice through each roll on the diagonal about 2 1/4 inches apart making diamond shaped pieces. Serve immediately.

cream cheese feta cheese large curd cottage cheese parsley butter margarine phyllo dough

Man That's Good! Macaroni and Cheese

Cook the pasta until al dente' in boiling salted water; drain and set aset. Meanwhile in a medium saucepan over medium heat melt the butter. Add the flour and whisk for about 3 minutes or until it smells nutty. Whisk in the chicken broth milk dry milk seasonings and dry mustard; bring to a boil over medium heat stirring occasionally. Remove from the heat and whisk in the cheeses. Stir into pasta and serve**. **Tohave baked mac n' cheese: pour evenly into 2 9\"-13\" baking pans sprinkle with more cheese (any kind will do) bake in a 350F oven for about 15 minutes or until the top is nice and bubbling.

butter flour low sodium chicken broth milk powdered milk dry mustard extra-sharp cheddar cheese American cheese parmesan cheese

No-Cook Overnight Oatmeal

Put oats cinnamon milk and raisins in a bowl. Stir. Cover and refrigerate while you're asleep. In the morning cut up fresh fruit and add to the mix! Enjoy.

old fashioned oats soymilk milk ground cinnamon raisins

Debbies Peach Cobbler

Preheat oven 350 degrees. Combine peaches and 1/2 cup sugar. Let stand 30 minutes. Put ½ stick of butter into baking dish. Microwave to melt. Pour fruit mixture into butter. Combine flour remaining 1 cup sugar milk and vanilla. Pour over fruit. Bake 350 degrees for 45 minutes. Serve warm with vanilla ice cream.

sugar self rising flour milk butter vanilla

Sweet and Spicy Chili Pork Chops

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds. While pork cooks combine brown sugar soy sauce chile paste hoisin and rice vinegar in a small bowl. Pour sauce over the pork scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this but I often will return over low heat just to make sure the sauce is heated through if there is not enough residual heat in the skillet). Serve garnished with the green onion slices. I had a couple of thick boneless chops sitting around so I cut them into thin flat slices and cooked as above; then doubled the sauce ingredients tossed it all together and served with saffron rice. A nice variation.

boneless center cut pork chops brown sugar low sodium soy sauce hoisin sauce rice vinegar green onion

Red Beans and Rice

Rinse beans. In a dutch oven cover beans with 6 cups of cold water. Bring to a boil reduce heat and simmer for 2 minutes. Remove from heat cover and let stand for 1 hour. Drain and rinse. In same pan combine rinsed beans 6 cups of hot water ham or hocks onion garlic bay leaf and ground red pepper. Bring to boil then reduce heat and cover and simmer for about 2-1/2 hours or until beans are tender. Add more water if necessary. Stir occasionally. Remove meat and cut from bone then add to the beans. Add sausage and boil gently uncovered for 15 to 20 minutes more or until a thick gravy forms stirring occasionally. Serve over hot rice.

dried red kidney beans cold water hot water ham bone smoked ham hock onion garlic cloves bay leaf smoked sausage

Carrot Casserole

Start by sauteing the crushed frosted flakes in 2 tbls butter. Remove from pan and set aside. sautéing the chopped onions in 2 tbls butter. Add flour Milk and Salt & Pepper. Heat until it reaches the consistency you desire Add carrots and stir. Pour into a 9x13 pan. Place frosted flakes on top Cook at 350 for 20 minutes.

carrots butter onion flour milk

Mango Ham Loaf

Beat egg slightly. Mix ham flour and curry powder. Stir in milk. Add egg celery pepper onion and mango. Shape in a loaf. Bake in a flat pan for 1 hour at 325°F.

ham flour onions egg curry powder sweet pepper mango celery milk

German Chocolate Microwave Cupcake

Put the 3 boxes of dry mix cake mixes and the 1 cup cocoa in a very large bowl. Mix dry ingredients until thoroughly combined. Finely chop pecans. Then add 24 ounces butterscotch chips 2 cups shredded dry coconut 1 cup pecans finely chopped and blend in with the dry mix. Place dry mix into airtight storage containers (1-quart wide mouth mason jars work well and can be used to give as gifts too). How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. Cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot. Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite sized portions. Topping like a tablespoon of ice cream or frosting can be added too.

ecans

Chicken Dopiaza

Spray a large frying pan with cooking spray. Cook the spices over a low heat for about 30 seconds. Add the onions and saute for 3-4 minutes. Add the garlic and chicken to the pan and season well with salt and pepper. Add the broth and chopped tomatoes and bring to the boil. Reduce the heat to medium-low and cook for 30 minutes or until the chicken is cooked through stirring occasionally. Serve with your choice of accompaniments.

onions garlic cloves boneless skinless chicken breasts cilantro curry powder garam masala ground cinnamon ground cumin chicken broth chopped tomatoes

Luscious Lemon and Lime Water

Pour 8 cups water in pitcher or large bowl. Wash lemons and limes cut into thin slices and add to water. Refrigerate for at least 3 hours before drinking and enjoy! Keep ingredients refrigerated up to 2 days.

water lemons lime

Blueberry Cheesecake

Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Allow mixture to rest while preparing blueberry sauce and cheesecake. Combine blueberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes until sauce is thickened. Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth. Top batter with dollops of cheesecake mixture and blueberry sauce. Swirl mixtures together using a knife. Bake by placing in a COLD oven; set temperature to 350°F Bake for 30 minutes until cheesecake is set.

all-purpose flour sugar salt milk butter margarine egg blueberries sugar cornstarch cold water cream cheese sugar cornstarch pure vanilla extract egg

Old School Santa Maria Tri-Tip

Cover the tri-tip with a THICK layer (a \"rub\") of garlic/salt/pepper. You can use \"garlic salt\" but purists prefer to use garlic powder and then salt separately. (If you wish leave it covered and refrigerate overnight.) If you don't have the time no problem! give it a thick covering and throw it on the grill. One hour before starting to grill take the tri-tip out of the refrigerator and let it sit so that the temperature rises about to room temperature. (the internal temperature difference between the refrigerated and room temperature tri-tip is at least 30F -- between 40F and 70°F The difference between a rare tri-tip and well-done tri-tip is only 20F -- 140F for rare and 160F for well-done.) The outside of the tri-tip will sear and attain the perfect flavor and texture in about 7 minutes per side (there are 5 sides on a tri-tip so the total cooking time should be around 25 minutes (note that this will vary because of differences in the quality of the meat the outside temperature humidity and wind etc etc.] Back to the reason to let the meat's internal temperature rise to room temperature: In 7 minutes per side of cooking the internal temperature -- about 3 inches into the meat -- will climb about 70°F If the internal temperature begins at 70F then in 7 minutes it will be a perfect 140F for rare-meat lovers. But if the meat starts at only 40F internally then its internal temperature will be only 110F after 7 minutes so it won't be done. So the meat will have to stay longer on the fire -- perhaps another 3 minutes per side or 15 minutes total -- in order for its internal temperature to reach 140°F But by then the outside 1\" of the meat will be over-cooked and dry. That's the reason to let the meat come up to room temperature: in effect you are pre-cooking the inside. When ready to grill make sure that the coals from burned down wood -- red oak is the traditional choice in Santa Maria because that's what's there -- or charcoal (lump is best) is VERY VERY hot and that the flames have died down. The charcoal should be covered with a light gray ash. To get a very hot grill you'll need to use lots of charcoal -- for one good sized tri-tip use about 5 pounds of lump. Here in environmentally aware California to start our charcoal fire we use a \"chimney\" rather than charcoal lighter fluid and the chimney that I use holds about 5 pounds of lump. I use a Weber Kettle and put the lump in the charcoal holders so that the charcoal is about 4\" deep. After the fire is perfect put on the grill and let it get very hot. Just before putting on the meat brush the grill with some olive oil. Start with the fat side up (in truth it makes no difference.\"If you put the fat side of the tri tip on the fire first the moisture will come up through the meat and make it tender.\") The problem I have with this is that as the fat warms it will drip down into the fire and will not evaporate until it's in the fire. But it doesn't make any real difference because you have to turn the tri-tip after 1 or 2 minutes per side so that you sear it on all sides. Note that in order to sear the thin edges you have to figure out a way to balance the tri-tip on one end. If you're cooking several at once it's easy to lean them against one another but if you're cooking only one you'll have to use a long wooden spatula or some other jerry-rigged device to balance the tri-tip on its thin edges. The BIG SECRET: when you first put the tri-tip on the grill the fire might start flaming. This is GOOD to a point: the fire will totally blacken the meat (which is what you want). Let the flames blacken one side of the tri-tip for 30 or 45 seconds and then rotate the tri-tip to do a different side. (There are a total of six sides.) But don't overdo the flames: the idea is to sear the juices in and to create a wonderfully delicious crust but not to dry out the meat. After the flames have seared the meat so that it's black all around then move the meat to the side or back of the grill where it is still VERY HOT but not directly above the fire so that it will NOT FLAME. The total cooking time varies and there is no absolute. Tri-tip is best when seared (blackened) on the outside which is crunchy with the garlic and salt and when it's red rare in the center. Cooking time depends on how big the tri-tip is how rare you like it the heat of the fire and the distance from the coals to the meat. For a 3 pound tri-tip I'd plan for a total of about 30 minutes with constant attention but keep in mind that I like it very rare. Be careful with timing though. When you think that the meat is done remove it from the fire and cut it in half (to check that it's done). Remember that even after you take the meat off the grill it is continuing to cook. So when you cut into the meat to check that it's done it should be even rarer than you want. If it's done leave it for 7 minutes (not 5 not 10) -- so that the juices settle into the meat (otherwise when you slice it you'll have a plate full of juice that should have stayed in the meat). If it's not done put each half back on the grill for a few minutes -- but be sure not to overcook it. After the tri-tip has rested exactly 7 minutes trim the fat and then slice it VERY thin -- not quite \"paper thin\" but as thin as you reasonably can with a sharp knife. Cut across the grain which is across the triangle. An illustration: if you can imaging that the tri-tip is in the shape of a pyramid then cut it starting at the top of the pyramid and slice horizontally. Thus the slices will not all be the same size but the meat will be the most tender.

tri-tip steak salt garlic powder black pepper

Chicken and Chips Casserole

Preheat oven to 375. Empty soup into a 1 qt casserole. Add milk and mix throughtly. Add chicken 1 cup potatoes chips and mix well with soup. Stir well. Sprinkle with remaining chips.

ilk

Easy Welsh Rarebit

eat the grill. Lightly grill the bacon if used. Slice the tomatoes if used. Slice the cheese making enough slices to cover the pieces of bread. Toast the bread lightly on both sides and spread one side with the butter. Arrange the slices of cheese on the buttered side of the toast and put under the grill for 1-2 minutes until the cheese begins to bubble. Top with the tomato slices bacon or pickle and return to the grill for another minute to heat the topping and brown the cheese. Eat at once.

bacon tomatoes cheese butter pickle

From Scratch, Chicken and Dumplings

In a large stock pot brown the chicken thighs with a little butter and oil. Add the rest on the stock ingredients bring to a boil turn the heat to low cover and simmer for 4 hours. Strain out all the chicken veggies and cinnamon stick. (You can use the chicken again for a really great chicken salad or sandwich. Just get creative). In a large skillet melt 1 tablespoon of the butter over medium-high heat add the chicken just brown the outside toss it in the stock pot with the stock. Add the second tablespoon of butter to the skillet melt it brown the soup veggies in it and toss them in the stock pot. Add the salt to the soup and let it all simmer for 45 minutes to 1 hour over medium-low heat. To Make Christine's Dumplings: Mix together in a bowl the flour salt and baking powder. Bring to just a simmer in a small saucepan the butter and milk. Add the milk mixture to the dry ingredients. Stir with a fork or knead by hand 2 to 3 times until the mixture just comes together. Divide the dough into about 16 small puffy dumplings. Roll each piece of dough into a small rough ball Gently lay the formed dumplings on the surface of the soup. Cover and simmer for 10 minutes Serve immediately. P. S. Save the left over chicken stock for chicken noodle soup more chicken and dumplings gravies or sauces. If you would like to freeze it; feel free to do so. Just don't waste it!

chicken thighs carrots celery yellow sweet onion garlic water black pepper cinnamon stick butter chicken breasts carrots celery onion salt all-purpose flour baking powder salt butter milk

Honey-Teriyaki Chicken

Preheat oven to 475. Line a rimmed baking sheet with foil. In a large bowl mix honey vinegar soy sauce garlic ginger salt and pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet. Bake chicken skin side up basting occasionally with pan juices until well browned and cooked through 25-30 minutes. Serve chicken drizzled with pan juices.

honey rice vinegar soy sauce minced garlic cloves fresh ginger coarse salt ground pepper chicken thighs

Roast Chicken and Mango Salad With Yogurt

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat. Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds. * Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

olive oil mango chutney fresh lemon juice curry powder water arugula chicken mangoes plain nonfat yogurt nigella seeds

O Sweet Christmas Tree

Combine all ingredients well except chocolate using as much food coloring as desired. While 'dough' is still warm and pliable take about a tablespoon amount (decide how large you would like your trees) and with fingertips shape into an upsidedown cone/a standing fir-tree. Do not try rolling. Squeeze your amount firmly so it adheres toegther then stand one end on work surface and shape into a fir-tree pressing fairly firmly. Do not make tip too sharp in order to accomodate the decorative ball later. When all the 'dough' is shaped melt chocolate and dip tops of trees. While chocolate is still soft place silver ball on the tip. A thought: would white chocolate look like snow?

butter margarine powdered sugar half-and-half cream coconut chocolate

Potato Crusted Snapper

Combine buttermilk garlic and salt and pepper in a shallow dish. Place the potato flakes in another shallow dish. Dip fillets in buttermilk mixture dredge in potato flakes. Melt the butter in a large nonstick frypan over medium high heat. Add fish cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.

low-fat buttermilk garlic red snapper fillets butter lemon wedges

Mega Meaty Casserole

Preheat oven to 400 degrees farenheit. Saute beef and onion until no pink remains in the meat and onions are translucent. Drain. Season with salt and pepper. Thoroughly grease a 9\" x 13\" baking dish. Spread meat mixture into baking dish then sprinkle with 1-1/2 cups of the shredded cheese. Set aside. In a separate bowl combine the Bisquick milk and beaten eggs. Stir well until nearly smooth. Pour over meat mixture. Bake for 25 minutes or until a knife inserted in the center of the casserole comes out clean. Decorate the top of the entree with sliced tomatoes then remaining cheese. Return to oven for approximately 5 minutes or until cheese is melted and tomatoes are slightly softened. Delicious!

onions salt pepper cheddar cheese Bisquick baking mix skim milk eggs beefsteak tomato

Chicken Sandwich With Ancho Chili Mayonnaise

Soak chiles in hot water to cover overnight; drain chilies stem and seed. Transfer to processor or blender. Add onion garlic and vinegar and mix until smooth stopping to scrape down sides of bowl. With machine running add oil through feed tube. Season ancho paste with lime juice and salt to taste. (Can be prepared 2 weeks ahead covered and refrigerated.). Place shredded chicken in a medium bowl; blend paste with enough mayonnaise to coat chicken well and mix with chicken. Cut rolls in half; hollow out each half. Toast until crisp and butter well. Set 2 halves on each plate top with chicken salad garnish with cilantro sprig and serve.

dried ancho chiles onion garlic cloves sherry wine vinegar olive oil fresh lime juice salt mayonnaise butter fresh cilantro stem

Taco Salad With Salsa Vinaigrette

In a large heavy skillet cook the onion garlic cumin and chili powder in 1 1/2 tablespoons of oil over moderately low heat stirring until the onion is soft. Add the chuck and cook the mixture over moderate heat stirring and breaking up any lumps until the meat is no longer pink. Add tomato paste salt and pepper to taste and cook the mixture stirring until the meat is cooked through. Transfer the mixture to a bowl and let it cool. In the skillet cleaned heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container. On a large deep platter or in a large bowl arrange the romaine add refried beans spread evenly if desired spoon the beef mixture over it and arrange the tortilla chips tomatoes Cheddar and scallion decoratively over the salad. Make the vinaigrette: In a blender blend together the garlic vinegar lemon juice cumin and salt and black pepper to taste with the motor running add the oil in a stream and blend the vinaigrette until it is emulsified. Add the tomato the jalapeno pepper and the coriander. Blend the vinaigrette until it is smooth. Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.

onion garlic ground cumin chili powder tomato paste 7-inch corn tortillas romaine lettuce tomatoes extra-sharp cheddar cheese scallion garlic red wine vinegar fresh lemon juice ground cumin olive oil olive oil tomatoes fresh coriander

Lemon Basil Chicken

Preheat oven to 400°F. Clean and trim fat from chicken and salt and pepper each side. Place chicken in a baking dish skin side up. Loosen the skin on each piece and place a basil leaf under the skin directly on top of the chicken meat. Toss the garlic around the chicken in the baking dish. Place the lemon slices on top of each piece of chicken and drizzle with the oil. Bake for 35 - 40 minutes (depending on whether it's white meat or dark meat) basting with the garlic flavored pan juices every 10 minutes. The skin should be crisp and brown and the meat tender when it's ready to serve.

chicken salt pepper fresh basil leaves garlic cloves lemon extra virgin olive oil

Shiitake and Edamame Salad With White Miso Vinaigrette

Whirl orange juice soy sauce vinegar honey miso and shallot in a blender. With blender running pour in 3 tablespoons vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside. Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook stirring until mushrooms are browned about 3 minutes. Let cool. In a large bowl gently toss lettuce and beet greens with 2 tablespoons vinaigrette. Top with shiitakes edamame green onions and sesame seeds. Serve remaining vinaigrette on the side.

soy sauce honey white miso shallot shiitake mushrooms salt butter lettuce arugula edamame green onions sesame seeds

Betty Crocker's Cobb Salad

For Vinaigrette dressing combine vegetable oil lemon juice vinegar sugar mustard salt worcestershire sauce garlic powder and pepper in screw top jar and shake well. Chill until ready to use. Divide salad greens among 4 plates. Arrange each salad ingredient separately in rows on top of leaves. Drizzle with vinaigrette and serve.

lemon juice red wine vinegar sugar ground mustard salt Worcestershire sauce garlic powder pepper hard-boiled eggs tomatoes avocado blue cheese streaky bacon

Welsh Honey Cakes

Preheat oven to 375F/190C Grease and flour a muffin tin or use liners. Stir together flour cinnamon and baking soda. Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter then add the honey in thirds beating well in between. Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently. Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest. Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional). Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown. Leave the cakes in the tin for a few minutes before turning out to cool.

honey cinnamon baking soda butter sugar eggs milk flour salt vanilla

Super Pot Soup---------Recipes from the Big Truck

cook meat together add water and then add vegetables and seasonings let boil. the longer it cooks the more the flavor blends together. chop or cube bratwurst chop or cut up any vegetable. You can use leftover hamburgers just brake into smaller pieces. Leftover steak cut into smaller pieces and left over vegetables. Season to taste. You can use any type of noodles. I prefer the Ramin noodle and use the season packet in the soup.

ground beef green beans carrot water

Beef Strip Loin With Creamy Blue Cheese Spinach

Pre-heat oven to 350°F. Season steaks with salt and pepper. In a pan over a medium-high heat sear steaks for 3 to 5 min per side (or to your liking). Thinly slice potatoes dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute. In a saucepan combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes. To plate place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch letting the heat melt the cheese slightly. Find more fresh recipes ideas online at walmart.ca/recipes.

russet potatoes yukon gold potato olive oil frozen spinach heavy cream blue cheese

Boneless Leg of Lamb With Cranberry Glaze

Preheat oven to 350 degrees F. Combine ingredients for the herb rub in a small bowl. Coat the meat on all sides iwth the herb blend. Put the meat on a rack in baking dish and place in the oven. Bake for 30 minutes per pound approximately or until the internal temperature reaches 145 degrees F. for rare 160°F for medium and 170°F for well done. While lamb is baking combine white wine cranberries honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes. Add butter to the sauce blend well and pour all ingredients into a food processor and puree. Return to skillet to keep warm. Cut lamb into 1/2 \" thick slices and serve with the warm glaze.

boneless leg of lamb olive oil dried basil dried savory dried marjoram ground black pepper garlic powder salt dried rosemary white wine dried cranberries honey butter

Orange-Lime Sweet Potatoes

Sauté onion and garlic in oil. Add sweet potatoes and juices. Heat to boiling. Reduce to a simmer. Cook until the potatoes are just tender. Season to taste with salt and pepper.

olive oil onion garlic clove sweet potato lime juice

Lasagna Rolls

Cook noodles according to package and rinse under cold water. Brown beef onions italian seasoning and garlic. Add 3/4 cup of the pasta sauce and tabasco to the meat mixture. Stir in 2 cups of the shredded cheese mixture and mix well. Spread 1 cup of remaining sauce in a 13\"x9\" pan. Lay each lasagna noodle out on a flat surface. Spoon about 1/3 cup of the meat & cheese mixture down the center of each noodle. Place 1 1/2 tbsp of ricotta on top of the meat & cheese mixture at the top end of the lasagna noodle. Roll up the noodle and place seam side down in the pan. Spoon the remaining sauce over the rolls in the pan. Cover with foil and bake @ 375 for 30 minutes. Uncover and sprinkle with the remaining mozza/cheddar mixture and let stand until cheese is melted.

ground beef onion garlic cloves spaghetti Tabasco sauce ricotta cheese mozzarella cheese

Spinach-Stuffed Beef Tenderloin

In a small nonstick skillet coated with nonstick cooking spray saute the mushrooms until tender. Add the garlic; cook and stir for 1 minute. In a bowl combine the mushroom mixture spinach and cheese; set aside. Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 inch thickness. Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Spread spinach mixture over the meat to within 1 inch of edges. Close tenderloin; tie at 2 inch intervals with kitchen string. Place tenderloin on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper. Bake uncovered at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees medium 160 degrees and well done 170 degrees). Let stand 5-10 minutes before slicing.

mushroom garlic cloves blue cheese beef tenderloin salt pepper

Healthier Banana Bread

Preheat oven to 350 degrees. Mix together flours sugar baking soda baking powder salt cinnamon nutmeg and flaxseed meal. In a separate bowl mix togther remaining ingredients. Add dry ingredients to wet and stir until just combined. Pour into a greased 9 x 5 inch loaf pan. Bake for approximately 60 minutes or until a tester inserted in the center comes out clean. Tent with foil if bread is getting too brown.

flour whole wheat flour sugar baking soda baking powder salt cinnamon nutmeg flax seed meal light sour cream eggs applesauce vanilla extract bananas

Summer Squash Saute

Saute squash and onion in butter until LIGHTLY browned. Add tomato parmesan cheese and garlic salt. Cover and cook until tender about 5 mins. (Longer depending on how tender vegetables are desired) Can always add more of anything- squash tomato cheese or butter depending on taste.

onion tomatoes butter parmesan cheese

Rack of Lamb in an Orange and Campari Sauce

With a sharp knife score the skin of the lamb in a lattice pattern. Heat a little oil in a frying pan and fry the lamb skin side down for about 2 minutes until it starts to brown. Seal the lamb on all sides until the meat is lightly browned. Place the racks in a roasting tin skin side up and roast in the oven at 425°F for 20 to 35 minutes depending on whether you like your meat pink or well done. To make the sauce sweat the onion in a little oil and add the Campari. Simmer for 2 minutes. Add the orange juice and stock and reduce by one third. Strain off the onions. Melt the butter and mix with the flour. Whisk the roux into the sauce to thicken it. You might need it all but use until the sauce covers the back of a spoon. Stir in the orange rind and segments. Season to taste.

racks of lamb onion butter flour oranges rind of oranges

Easy Deep Dish Butter Cake

Set oven to 350 degrees. Grease a 13x9-in baking pan. In a bowl combine the cake mix 1 egg and 1/2 cup melted butter. Spread the mixture in the prepared baking pan. Cream together the icing sugar 2 eggs cream cheese and vanilla. Spread mixture over the cake batter. Bake for 35-40 minutes or until cake tests done and is a golden brown.

eggs butter icing sugar cream cheese vanilla

Seaweed and Cucumber Salad

Bring a small pot of water to a boil. While the water is coming to a boil soak the seaweed in cool water for 10 minutes. Put the seaweed into the boiling water remove immediately then plunge into the cold water. Dry the seaweed trim any rough parts and chop. Meanwhile cut the cucumber in half length-wise. If there are lots of seeds scrape them out. Slice as thinly as possible. Mix the cucumber and seaweed. Combine the remaining ingredients and pour over the vegetables. Chill up to 2 hours before serving.

rice vinegar sugar soy sauce

French Onion Soup With Browned Garlic

In a large heavy stockpot over medium heat cook sherry until bubbling. Add the onions and reduce heat to medium. Cook onions slowly stirring frequently for at least 20 minutes until they begin to form a paste. Stir in the garlic and continue to cook for 5-10 minutes until garlic begins to look brown. Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt. Ladle soup into bowls and float a slice of toasted bread on top of each serving.

dry sherry onions garlic whole wheat flour vegetable broth ground black pepper salt

Balsamic Minestrone Soup

Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth. Stir in zucchini spinach and kidney beans. Bring to boil cover and reduce to heat to medium-low. Cook 10 minutes. Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.

olive oil onion carrots vegetable broth zucchini red kidney beans parmesan cheese

Cabbage Soup

ut everything in a large pot and bring to a boil. Simmer till vegetables are to your liking.

head of cabbage onions green peppers celery green beans carrots diced tomatoes chicken bouillon granules minced garlic clove pepper parsley flakes

Tuna Burgers

Mix tuna as you would for your favourite tuna salad. Add the cheese Add the olives. Mix well. Put on hamburger buns. Wrap in foil. Bake until heated through approximately 15 minutes.

tuna mayonnaise onions sliced ripe olives black olives cheddar cheese

Blueberry Banana Soy Protein Smoothie

Add plain lowfat soymilk and soy powder to a blender blend for 10 seconds. Add frozen blueberries and banana sliced in half and blend for 10 seconds. Add Fiber One cereal and Splenda and blend until smooth and creamy. Enjoy.

low-fat soymilk soy powder banana frozen blueberries Splenda sugar substitute

Hot Pepper Jelly

I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above. I grind the peppers in the food processor. Combine all but the pectin in a pan and bring to a rolling boil. Remove from heat and let stand for 20 minutes. Reheat and boil for 3 minutes stirring constantly. Remove from the stove and add the pectin. Stir for 7 minutes. Pack in hot STERILE jars and seal with parrafin wax. You can put this in the smaller jars for gift-giving.

green sweet pepper cider vinegar sugar

White Chocolate Macadamia Scones

Heat oven to 425 degrees. Spray cookie sheet with non-stick spray. Stir together biscuit mix and sugar in large bowl. Cut in butter with a pastry knife until crumbly. Stir in remaining ingredients. Pat dough into 10x7-inch rectangle on a cookie sheet (if dough is sticky dip into biscuit mix). Cut into 12 rectangles but don't separate. Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.

biscuit mix sugar firm butter white chocolate chips heavy cream egg

Lydie's Pie Crust / Apple Turnovers

For Crust: Add dry ingredients to a large bowl. Slice butter stick by stick and put into bowl. Mix with clean hands until dough is the texture of sand. Add ice water a little at a time (while continuing to mix with hands) until a doughy texture. Note: Be careful to go slowly and not put too much water inches. Chill one hour. For turnovers: (Preheat oven to 375 degrees). Remove dough from refrigerator and roll out into 6 to 8 inch circles. For each turnover place slices of apples on half of each dough circle (leaving a rim for crust). Sprinkle cinammon and sugar on top of apples and place a slice of butter atop the pile. Dip your finger in cold water and moisten the entire edge of your dough circle. Fold the dough over the apples and press/pinch around edges to seal the turnover. Poke a few holes in the dough over the apples brush with egg white and sprinkle sugar on top. Repeat and place turnovers on a baking sheet. Bake for 15 minutes at 375 degrees then lower oven temperature to 350 degrees for 25 minutes. Turnovers are done when golden brown.

flour salt butter sugar yellow apples butter sugar

Special Occasion Stuffed Chicken

Filling: Saute' minced mushrooms in butter until cooked Add flour cook 4 minutes stirring often. Stir in cream cook until thick. Add cheeses stir until melted. Remove from heat turn into sheet pan. Chill for 1 hour. Pound breast flat season with salt and pepper. Lay 1 slice of ham on breast. Cut chilled mushroom filling into 6 pieces. Place one piece filling on top of ham on each breast. Roll breast folding all edges in to seal. Place in casserole dish sprayed with buttered flavored pan coating. Bake for 1/2 hour at 375°F covered. Sauce : Mix cream of chicken soup mushroom and white wine together. Pour over chicken. Continue to bake for 40 minutes longer uncovered.

boneless chicken breasts mushroom butter flour sharp cheddar cheese swiss cheese lean baked ham white wine salt black pepper

Halcyon Fruit Cup

Use firm but fully ripe fruit. Peel mangoes and cut into cubes or slices. Peel and slice kiwi. Hull strawberries and cut in half if large. In a large bowl combine fruit sprinkle with sugar then add liqueurs and juices. Mix gently. Adjust to taste with sugar or lime juice. Serve in stemmed glasses.

mangoes kiwi fruits fresh strawberries Cointreau liqueur kirsch fresh lime juice

Vegan Low Fat German Chocolate Cake

Cake: Preheat oven to 350 degrees. In food processor or blender chop prunes. With motor running add water. Puree stopping to scrape sides until mixture resembles smooth paste about 5 minutes. Transfer to bowl of mixer. In separate bowl combine Egg Replacer with water mixing with whisk until smooth. Add to prude puree m mixer bowl mixing at medium speed until smooth and fluffy. While beating gradually add sugar. Beat until light and fluffy. In seperate bowl sift together flour cocoa baking soda baking powder and salt. In small bowl combine soymilk and vinegar. Stir to mix. Let sit a few minutes until clabbered. Add flour-cocoa mixture to prune-sugar mixture alternately with soymilk beating constantly until batter is light and fluffy. Scrape bottom of bowl several times. Divide batter among three 9-inch cake pans that have been sprayed with PAM or Olivio and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean about 30 minutes. Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature about 20 minutes. Notes: Just began trying the purees in place of the pitted prunes. An example of Egg Replacer Powder is called EnerG.

prune water vegan egg replacer powder water sugar unbleached all-purpose flour baking soda baking powder salt soymilk white vinegar

Quick and Easy Blueberry Crisp

Preheat oven to 375º. In a large bowl combine first three ingredients. Cut in butter until mixture is crumbly. Pour blueberries into a buttered 2-quart baking dish. Sprinkle crumb mixture over berries. Bake 20 minutes or until topping is golden and berries are bubbly.

flour sugar cinnamon butter fresh blueberries

Honeycomb Hot Chocolate

arm 2 cups milk over low heat. When it starts to simmer add a 50g chopped honeycomb bar and 70g chopped milk chocolate pieces. Stir constantly for 3-4 minutes or until chocolate is melted and well combined. Serve immediately with scoops of vanilla ice-cream if desired.

ilk

Manhandler

Combine all 4 ounces of liquor and mix well. Pour into glass and serve. You can put this over ice if desired.

odka

Banana Nut Bread

Cream shortening and sugar together. sift dry ingredients together. add eggs bananas and vanilla in cream mixture. add dry ingredients. Fold in the pecan pieces. pour into a greased and floured loaf pan. bake 350* for 1 hours. when done spoon glaze over bread.

shortening sugar baking powder salt vanilla eggs flour bananas orange pecans

Cold Chicken Curry Salad

Mix together first 5 ingredients and chill well in refrigerator. Add remaining ingredients. Mix and refrigerate again until well chilled. Serve with condiments: Chopped peanuts chopped hard boiled eggs crumbled bacon chopped green onions chutney and shredded coconut.

cooked brown rice onion curry powder olive oil vinegar chicken breasts celery mayonnaise salt fresh ground black pepper

Moist Bread Pudding (Crock Pot)

Grease crock pot. If you decide to use raisins plumb them in some water with 1 tsp rum. Cut bread into 1 inch cubes. Beat butter and sugar. Add eggs flavors and spices. Add milk and mix well. Drain raisins and sprinkle over bread cubes into pot. Pour the milk mix slowly over all the bread making sure to moisten all pieces. Cook on high for 2 hours. Do not lift the lid while cooking! Let cool until room temp as it will set and become \"spongy\". Best with thick vanilla sauce or a bourbon sauce.

light brown sugar unsalted butter vanilla cinnamon milk raisins

Grown-Up Trail/Snack Mix

Mix all ingredients in a large bowl. Store in tightly covered container or zipper-lock bag.

dried cranberries raisins sunflower seeds

Swedish Potatoes

Melt butter in pan at medium/high heat. Add onion garlic nutmeg paprika and half of the dill. Wash potatoes and cut into bite sized uniform pieces. Stir butter and add potatoes and salt stir to coat with butter. Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender. Mix remaining dill with sour cream and milk blend well and add lemon juice. Spoon potatoes into a serving dish with a slotted spoon to remove excess butter. Serve sour cream sauce with potatoes or pour over them and blend depending on your tastes.

yellow potato unsalted butter paprika nutmeg onion garlic clove salt sour cream 2% low-fat milk lemon juice

Piquant Broccoli & Olives

Cook broccoli about 3 minutes in microwave. Mix in remaining ingredients cover and refrigerate for 1 hour.

broccoli florets ripe olives anchovy fillets fresh oregano flat-leaf Italian parsley red wine vinegar olive oil garlic salt

Semolina Squares

1 . Mix the semolina and butter till the mixture looks like breadcrumbs. 2. Add the milk powder evaporated milk saffron and sugar and mix. 3. Leave for 3 hrs so that the mixture doubles in size. 4. Put into a dish and cook for 20 minutes.

semolina butter evaporated milk powdered milk saffron sugar

Chocolate Volcano Cupcakes

Mix cake mix water oil and eggs in large bowl with electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies. Spoon into 24 paper-lined or lightly greased 2 1/2-inch muffin pan cups. Bake at 350° for 20-25 minutes or until toothpick inserted near centers comes out clean. Cool in muffin pans on wire racks 5 minutes. Remove from pans; cool completely. Fill pastry bag fitted with rosette tip with frosting. Insert tip slightly into tops of cupcakes and squeeze gently to fill cupcakes. You can also fill cupcakes by poking a hole in center of cupcakes with top of spoon. In place of a pastry bag and tip fill food plastic food storage bag with frosting; cut off one corner point and squeeze gently to fill cupcakes.

water eggs

Divine Creamy Pea Soup

Blanch the peas for 2-3 minutes until they are just tender and still bright green. Drain and reserve the liquid. Tip the peas into a blender and add just enough of the liquid (about 500ml/1 pint) to cover and whiz to a smooth purée. Season with salt and pepper to taste and add all but 60g (4 tablespoons) of the crème fraîche and pulse for a few seconds to combine. Pour the soup into warm bowls and dollop the reserved crème fraîche on top. Garnish with the parsley and serve immediately. Alternatively chill in the refrigerator for two hours and serve cold. Note: If you are not a fan of crème fraîche don't despair. You can use single cream whipping cream yogurt or just plain milk. The yumminess of the peas will always shine through.

creme fraiche parsley