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BBQ Sauce for Canning

Cook tomatoes and vinegar until soft. Chop fine. Return to pan. Add other ingredients. Bring to boil. Cook until thick. Ladle into hot jars. Leave 1/2 inch head space. Process in boiling water bath 15 minutes.

tomatoes cider vinegar onions celery garlic cloves chili powder cumin soy sauce

Roasted Salmon Salad

Make the vinaigrette: In a bowl combine the vinegar lemon juice shallots lemon zest and rosemary. Whisk in the olive oil and season with salt and pepper. Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over. Transfer to a paper bag and let steam for 15 minutes. Scrape off the blackened skins and discard the stems ribs and seeds. Cut the peppers into 1/3-inch-thick strips. Put the sliced potatoes in a medium saucepan of salted water and bring to a boil. Remove from the heat and let sit in the water until tender about 18 minutes. Drain and transfer to a plate. Heat the olive oil in a medium skillet. Add the mushrooms and cook over high heat stirring occasionally until softened about 4 minutes. Season with salt and pepper and transfer to a bowl. Preheat the oven to 500°F Lay the salmon fillet skinned side down on a lightly-oiled baking sheet and remove any stray bones with tweezers. Sprinkle the salmon with the thyme fennel seeds and celery seeds; season with salt and black pepper. Roast for about 10 minutes until the salmon is opaque but still slightly rare in the centre. Remove the salmon from the oven and preheat the broiler. Broil for about 1 minute or until the top is browned. Break the salmon into large chunks. In a large bowl combine the arugula with the fennel mushrooms roasted red peppers potatoes and cilantro. Add 3/4s of the vinaigrette and toss. Arrange the salad on large plates or shallow bowls and top with chunks of the salmon. Drizzle the fish with the remaining vinaigrette and serve.

red wine vinegar fresh lemon juice shallots lemons zest of fresh rosemary olive oil red bell peppers new potatoes olive oil fresh mushrooms salmon fillets fresh thyme fennel seed celery seed baby arugula fennel bulb fresh cilantro stems

The Softest Sugar Cookies

Heat oven to 375°F. Line two large baking sheets with parchment paper. Whisk together flour baking powder and salt; set aside. With mixer beat butter 1 cup granulated sugar and brown sugar at medium speed until light and fluffy about 3 minutes. Add egg and vanilla; beat at medium speed until combined about 30 seconds. Add dry ingredients and beat at low speed until just combined about 30 seconds. Place 1/2 cup sugar in shallow bowl. Roll dough into 1 1/2-inch balls roll in sugar and place about 2 inches apart on baking sheet. (If the dough seems too sticky to handle ill a medium-sized bowl half way with cold tap water. Before you roll each ball of dough dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.). Butter bottom of glass and then dip in sugar. Flatten dough balls with glass until about 3/4 inch thick. Bake until cookies are golden brown around edges and very lightly colored 12 to 15 minutes. Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.

unbleached all-purpose flour baking powder salt unsalted butter granulated sugar light brown sugar egg vanilla extract granulated sugar

Garlic Jelly

Combine garlic& vinegar in a 2 qt. kettle. Simmer mixture gently uncovered over medium heat for 15 minutes. Remove pan from heat& pour mixture into a 1 quart glass jar. Cover& let stand at room temperature for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid& add vinegar if needed to make 1 cup. Measure sugar into a dry bowl. Combine the garlic-vinegar solution& the water in a 5 or 6 quart kettle. Add pectin stirring well. Over high heat bring mixture to boil stirring constantly to avoid scorching. Add sugar & stir well. Bring mixture to a full rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 minutes. Remove pan from heat& skim off any foam. Add red yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package.

fresh garlic white wine vinegar sugar water butter

Spinach Custard

Preheat oven to 350 degrees F. Butter a 12 x 8 x 2 inch baking dish. Whisk eggs until foamy and add cream oregano nutmeg salt basil crumbled rosemary and pepper. Saute onion in oil until soft and let cool 10 minutes. Add onion to egg mixture with spinach breadcrumbs and Parmesan. Combine well. Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

parmesan cheese eggs oregano nutmeg salt basil rosemary onion pepper spinach

Chicken Tortilla Soup

In large saucepan stir together the chicken broth chicken onion green chilies chili powder and ground red pepper. Bring the soup to boiling. Reduce heat and simmer the soup uncovered about 10 minutes or until the onion is tender. Ladle the soup into idividual bowls and add a small handful of the tortilla chips to each soup bowl. Sprinkle with cheddar cheese and chopped tomato. Serve immediately.

chicken broth onion green chilies chili powder corn tortilla chips sharp cheddar cheese tomatoes

Leek Salad with Vinaigrette

Steam the leeks for apprx 8 minutes or until tender drain& dry thoroughly. Meanwhile in a bowl combine the onion lemon juice mustard sugar pepper& mint. Whisk in the oil in a slow steady stream. Arrange warm leeks on a serving platter. Pour the vinaigrette so it covers all parts of the leek Sprinkle the tomatoes over top arrange the olives. Leave at room temp for 1-2 hours before serving. Garnish with mint sprigs.

leeks tomatoes mint green onion fresh lemon juice Dijon mustard sugar pepper of fresh mint lite olive oil

Chocolate Heart (Adult Beverage)

Add a few ice cubes to a highball glass. Pour in liqueurs and drop in a couple maraschino cherries (I add a little of the cherry juice too). Pour the cream down the sides of the glass and stir lightly before serving. You can also hold the cherries out top with whipped cream and cherries.

white Creme de Cacao hazelnut-flavored liqueur low-fat milk maraschino cherry

Peppercorn Ranch Potato Salad

Place cold eggs in a medium saucepan and cover with cold water to about 1 inch. Heat over medium high heat until boiling. Cook 10 minutes drain and cover with cold water; set aside. Meanwhile pan fry bacon to desired crispness or use your favorite method to cook bacon. Cut into 1 inch pieces and drain on paper toweling. Set aside. Clean potatoes and place in another saucepan; cover with water. Boil until tender about 15 minutes. Drain and cut into quarters or dice if you prefer. Set aside to cool. Peel cooled eggs. Remove yolks to a large bowl. Rough chop egg whites. Add the Peppercorn Ranch Salad Dressing to the egg yolks in the bowl and combine. Add remaining ingredients and stir together. Chill 2 hours then serve.

eggs bacon fresh parsley

Gingerbread Men

Sift flour salt baking soda ginger and cinnamon into a bowl (add extra ginger if you like more of a kick!). Melt butter brown sugar golden syrup and treacle in a saucepan and stir into flour mixture adding enough milk to mix to a firm dough. Wrap dough in saran wrap and chill in fridge for 30 minutes. Roll onto floured board to 1/4 inch thick and cut into shapes. Bake on trays in a moderate oven (180C) for about 15 minutes.

all-purpose flour salt baking soda ground ginger ground cinnamon brown sugar treacle golden syrup butter milk

Chicken, Corn, and Potato Stew

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides then brown chicken in 2 batches skin side down first turning occasionally about 10 minutes. Transfer chicken as browned to a plate. Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté stirring until light golden about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken broth and water. Simmer covered stirring occasionally until chicken is cooked through about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot. Simmer covered stirring occasionally until cubed potatoes are almost tender about 10 minutes. Add corn and simmer covered until tender 5 to 10 minutes more. While corn is cooking remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.

broiler-fryer chickens salt black pepper unsalted butter dried oregano russet potatoes chicken broth water yellow potatoes corn fresh cilantro leaves heavy cream capers avocados

Sour Cream Cherry Pie

FOr crust: sift together flour orange zest and salt. Using a pastry blender or two knives cut in the shortening until the mixture looks crumbly with most of the pieces the size of small peas. Sprinkle with some of the water no more than 1 Tbsp at a time mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together. Press into a ball. Wrap dough and chill for 20-30 minutes. Roll out on a floured board to 1/8\" thickness. Place ungreased pie plate upside down onto the pastry and cut a circle of dough out leaving at least a 1 inch border. Remove pie plate flip right side up and carefully place pastry into the pie plate. Trim and flute the edges decoratively. Press the nuts into the bottom of the crust. For Filling: In a small bowl mix pie filling lemon juice and orange zest. Spoon over the crust. Beat eggs sugar vanilla and almond extract until thick and lemony approximately 10 minutes using an electric mixer. Stir in sour cream to the egg mixture then pour over the cherry layer in the pie plate. Bake in a preheated 350 F oven on the lowest rack for 45 minutes or until crust is brown. Let cool on rack then chill well before serving.

flour orange zest salt shortening cherry pie filling lemon juice orange zest eggs granulated sugar vanilla extract sour cream

Vannisa's Chicken Parmesan Pizza

Unroll crescent rolls onto a square pizza or jelly roll pan. Spoon on desired amount of pizza sauce. Sprinkle lightly with garlic powder and Italian seasoning. Sprinkle cubed chicken evenly onto crust. Sprinkle cheese evenly onto pizza. Bake at 350 degrees until done. Slice along dotted lines eat while warm with a cold glass of milk and enjoy!

parmesan cheese garlic powder

Yogurt Baked Chicken

Mix together the yogurt mustard garlic ginger and salt and pepper. Spread the mixture on the chicken rubbing it in. Place in a baking dish cover and let marinate for at least 2 hours. Preheat oven to 375 F degrees. Bake the chicken uncovered for 1 hour or until it is brown.

plain yogurt Dijon mustard garlic ground ginger boneless chicken breasts

Caribbean Jerk Pasta

FOR MEAT MIXTURE. Heat oil in large saucepan over medium heat. Add garlic chicken onion bell pepper seasonings and salt and pepper. Saute for 2 minutes. Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside. FOR SAUCE. Using the same saucepan reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled melt 3 tablespoons butter. *Important!* This is the longest process but worth the patience (the sauce should not be runny at all. If it is slowly add more flour until it thickens to the consistency of alfredo sauce). Add a little bit of flour stirring constantly until thickened. Pour in a little bit of the cream/water stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions mix thoroughly and allow to simmer while making the pasta stirring periodically. FOR PASTA. Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!

olive oil garlic red onion bell pepper butter mushroom butter heavy whipping cream water flour green onions penne pasta

Louisiana Court-Bouillon (Or Cajun Court Bouillon)

Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge. Cook veggies in butter until tender. Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter). Add bay leaves. Add stock tomatoes other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock. Simmer 20 minutes. Add fish seasonings and parsley and simmer gently for 15 more minutes. Adjust seasonings to taste. Serve with rice in bowl.

onion bell pepper celery garlic cloves butter flour diced tomatoes bay leaves salt black pepper cayenne pepper fresh thyme Worcestershire sauce lemon slices fresh parsley cooked rice

BBQ Red Beans

In 6- to 10-quart pan over medium heat melt butter. Sauté bacon onion and celery until vegetables often about 15 minutes. To pan add Barbecue Sauce ale Worcestershire brown sugar dry rub seasoning (Recipe #33812) Cajun seasoning garlic powder and liquid smoke. Bring to a boil. Reduce heat to simmer and add tomato paste. Stir occasionally and cook sauce for 15 minutes more. Add beans and simmer stirring frequently for 1 hour.

butter bacon yellow onion celery barbecue sauce ale Worcestershire sauce brown sugar BBQ Red Beans garlic powder liquid smoke tomato paste pink beans kidney beans

Rainbow Surprise Veggie Juice

uice all ingredients stir and serve over ice.

celery carrots cucumber zucchini sweet apple

Chili Chocolate Peanut Butter Popsicles

In a large (4 cup/1 L) measuring cup stir peanut butter with honey cayenne and salt. Stir in cocoa powder until smooth. Very gradually whisk in milk until mixture is smooth and milk is completely combined. Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm about 6 hours. Additional recipes can be found at www.peanutbureau.ca.

peanut butter liquid honey cayenne pepper salt milk peanuts

Super Easy Crock Pot Kielbasa

Slice kielbasa into 1/4\" rounds. Add kielbasa to crock pot with mustard and preserves stir. Cover and cook on low for 4-6 hours (up to 8 hours). Set out the toothpicks and watch it go!

kielbasa spicy mustard

Eggplant Pasta Sauce

Heat olive oil over medium-low heat in a large skillet. Add garlic. Add eggplant and bell peppers and toss. Stir in tomatoes olives and capers. Add remaining ingredients stir and cover. Turn heat down to very low and allow sauce to gently simmer for about 1 hour stirring occasionally to keep it from scorching add more wine or water if it gets to thick.

olive oil garlic cloves eggplant green bell peppers tomatoes black olives capers dried oregano dried basil salt fresh ground black pepper tomato paste dry white wine vegetable broth

Chocolate Orange Blossom Delicacies

Preheat oven to 350°F Grease 13 x 9-inch baking pan. Combine flour sugar and walnuts in large bowl. Cut in butter and egg with pastry blender or two knives until mixture is crumbly. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture into prepared pan. Spread marmalade evenly over crumb mixture in pan leaving 1/2-inch border. Sprinkle white morsels and semi-sweet morsels evenly over the marmalade. Sprinkle reserved crumb mixture evenly over the chips. Bake for 45 to 50 minutes or until top is light brown. Cool completely in pan on wire rack. Cut into bars.

all-purpose flour granulated sugar walnuts butter egg orange marmalade white chocolate chips

Party Cheese Dip

in an ungreased 1 1/2 quart microwave-safe bowl combine beans corn tomatoes and cheese. cover and microwave on high for 5 minutes. carefully uncover. stir. microwave 1-2 minutes longer or until the cheese is melted. serve warm with tortilla chips.

black beans whole kernel corn tomatoes and green chilies Velveeta cheese tortilla chips

Dry Potato Sabji

Heat oil in a wok. Add mustard seeds cover to avoid splatter. After seeds crackle add potatoes and hing. Cook 1 minute. Add chili powder coriander powder turmeric salt and fenugreek seeds; stir well. Reduce heat to medium. Cook stirring occasionally until potatoes are crispy and tender. Stir in cilantro.

potatoes mustard seeds hing chili powder coriander powder turmeric fenugreek seeds salt cilantro

Artichoke Saute'

Saute' onion carrot and 1/4 tsp salt for a few minutes. add artichokes rest of salt and cook until onion is soft. add remaining ingredients and cook about 5 minutes.

butter onion carrot artichokes chicken broth lemon juice rosemary salt pepper

New Allison's Mambo Margaritas

Dump limeade into a large pitcher. Stir in rest of the ingredients using the can from the limeade to measure the soda and tequila. Serve in glasses rimmed with salt if desired (I like them salt-free).

frozen limeade concentrate Corona beer

Chocolate Zucchini Bread

Preheat oven to 350 degrees. In a large mixing bowl beat the eggs sugar oil applesauce and vanilla extract. Fold in the zucchini. Sift the flour and combine with salt baking soda and baking powder cinnamon and pudding mix. Add to the egg mixture and mix well. Fold in the nuts if using and the chocolate chips. Pour into two greased loaf pans or 4 mini loaf pans. Bake for one hour or until wooden toothpick comes out clean. Cool on rack for 10 minutes before removing from pans. Cool completely. If making mini loaves bake for 20 - 25 minutes.

eggs sugar coconut oil applesauce vanilla extract zucchini all-purpose flour salt baking soda baking powder cinnamon instant chocolate pudding mix pecans chocolate chips

Harvest Pork Roast With Gravy

Spray 12-inch non stick skillet with cooking spray. If pork roast comes in netting or is tied do not remove. Cook pork in skillet over medium-high heat 5 to 6 minutes turning occasionally until brown on all sides. Spray 5 to 6 quart slow cooker with cooking spray. Place pork in cooker. Arrange mushrooms and onion around pork. Mix gravy and tomato paste in small bowl; pour over pork and vegetables. Cover and cook on low heat setting 8-10 hours. Place pork on cutting board. Remove netting or strings. Stir gravy in cooker serve with pork.

boneless pork shoulder fresh mushrooms onion Italian-style tomato paste

Pollo en Vino Rojo - Chicken in Red Wine

Place chicken pieces in plastic bag in deep bowl. Combine vinegar oil onion garic bay leaf oregano salt& pepper. Pour over chicken; close bag& marinate 6-8 hours in refrigerator. In 12 inch skillet cook bacon til crisp; drain reserving drippings. Crumble bacon and set aside. Drain chicken reserving marinade. Brown chicken pieces in reserved bacon drippings about 15 minutes. Drain off fat. Remove garlic and bay leaf from marinade. Pour marinade over chicken in skillet. Add drained tomatoes carrot and wine. Cover and cook over low heat 35- 40 minutes or until chicken is tender. Remove chicken. Stir bacon into sauce; season with salt and pepper. Spoon over chicken.

broiler-fryer chickens vinegar olive oil onion garlic bay leaf dried oregano salt pepper bacon diced tomatoes with jalapenos carrot dry red wine

Hoppin' Habanero Spinach Dip

2 hours ahead of serving: Drain spinach well in a colander. Mix all ingredients well. Cover and refrigerate one hour. Check dip to see if it may need a little salt. Adjust seasoning if it is too wimpy by adding a little more habanero or chili powder. Serve in a hollowed out bread round with a couple of hot peppers on the top so guests will know it is hot!

cream cheese mayonnaise instant bouillon granules cumin onions green onion habanero pepper frozen spinach water chestnuts green chilies

Fried Mac & Cheese #SP5

Cook Simply Macaroni & Cheese as directed on package. After cooked place the macaroni & cheese in a large bowl (more deep than wide) and mix the green onions. Set aside to cool for about an hour. This will allow the macaroni and cheese to firm up and stick together. May have to let sit longer if not sticking together. (also great when using left over Mac & cheese!). Whisk egg until well blended. This will be used to dip your mac & cheese \"balls\" into so the flour mixture will stick to it for a batter. Take the flour and add the steak seasoning to it. Mix well. Use an ice cream scoop or round table spoon to form rounded chunks of mac & cheese. Gently dip the mac & cheese balls into the egg batter and then roll in the flour. Place into frying oil and fry until slightly golden brown. (approximately 1 minute on medium heat - - be sure to turn on all sides). Repeat the process until you have all fried up! Makes about 12. Enjoy!

green onion egg self rising flour

Fresh Sour-creamed Corn

Cut kernels from cobs and put in a medium bowl. Using back of knife scrape cobs over bowl to extract juice and pulp. Melt butter in large heavy skillet over medium-low heat. Add green onions and cook 1 minute. Stir in corn and cook until barely tender 4-5 minutes. Add sour cream and hot pepper sauce and cook until warmed through. Do not allow to boil. Season to taste with salt and pepper.

unsalted butter green onions sour cream