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Steamed Fish With White Cream Stroganoff

After egg noodles are drained and rinsed toss with 1 tblsp olive oil to prevent sticking together. Set aside.Keep warm in oven. In deep wide frying pan add olive oil lemon juice water dill weed and sugar. Bring to a simmer. Cut fish into individual servings and sprinkle with sea salt and lemon pepper. Place in the simmering liquid.Cover Turn once after 8 minutes. Add the 1/2 cup white wine. Turn heat low and cook another 5 minutes. Gently remove fish from pan and set aside.Keep warm in oven. Add diced onions mushrooms and garlic to remaining liquid. Add remaining white wine. Uncover and simmer for 8 to 10 minutes.Simmer until liquid is reduced by half. Remove from heat and cover. Right before serving turn heat to medium level add sour cream and mix in gently with the onions and mushrooms. Place noodles on a large platter in a large circle. Pour onions mushrooms and sauce in the middle and drizzle across the noodles. Place the fish on top. Garnish with green pepper rings. Garnish with Roma tomato slices.

olive oil mahi mahi fillets sea salt lemon pepper olive oil lemon juice water dried dill weed white sugar Splenda sugar substitute white wine onions fresh mushrooms mushroom stems and pieces garlic sour cream green pepper roma tomato

Bacon & Sharp Cheddar Quiche

Preheat oven to 375. Bake both piecrusts for 11 minutes. Remove from oven and immediately brush with yolk of 1 egg. Mix all ingredients except bacon and cheese together (use remaining egg white). Place 1/2 cup bacon and 1 cup of cheddar into each piecrust. Cover with egg mixture. Bake at 375 for 38 - 40 minutes.

eggs heavy cream cheddar cheese bacon salt pepper nutmeg cottage cheese

One-Pot Pasta

Bring a large pot of water to a boil and add pasta. Cook for about five minutes and add the zucchini corn carrots and onion. Cook for another 4 minutes or so until the pasta is al dente. Drain the pasta and vegetables and return them to the pot while still warm. Add the olive oil warm chicken broth tomatoes pesto parmesan cheese salt and pepper. Mix well until the cheese is melted and enjoy.

spiral shaped pasta zucchini frozen corn carrot onion extra virgin olive oil chicken broth diced tomatoes pesto sauce parmesan cheese salt pepper

English Apple Pie

Peel and slice apples and lay in deep dish pie plate. Sprinkle white sugar on top of apples. Sprinkle cinnamon on top of sugar. In separate bowl melt butter and mix with dry ingredients. Spoon and press this to cover apples. Bake for 45 minutes on 350°F.

tart apples white sugar cinnamon butter flour sugar brown sugar

Cheese Ball Maximus

The key to this cheese ball is the prep. After finely chopping each item please blot well with paper towel. You must do this or you will have a cheese dip. Pay close attention to blotting the cherries or you will have very pink cheese ball. Mix well and form into a ball and chill overnight. Roll in chopped pecans if desired. This is the best cheese ball ever promise.

cream cheese onion green bell pepper celery dill pickle cherries lemon pepper garlic powder parsley flakes crushed pineapple

Home Fries

Boil potatoes with jackets on until the fork goes in fairly easily. Peel potatoes after they cool. Put small amount of oil in skillet. Slice and fry until brown.

otatoes

Rice Studded Meatballs

Soak rice in hot tap water in a large bowl while preparing meat mixture. While rice soaks put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce. Stir together remaining ingredients (except rice) until combined well. Drain rice in a sieve and transfer to a shallow dish. Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack. Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through about 25 minutes. Check water occasionally adding more as necessary.

long-grain white rice iceberg lettuce scallion water chestnut cornstarch sugar salt white pepper

Mackinac Island Fudge, My Version

Mix butter milk white and brown sugars in pan. Cook on medium heat until boiling. Boil EXACTLY 7 minutes stirring all the time. Remove from heat and add vanilla and powdered sugar. Mix till there are no lumps and thick. Add nuts if you like. Pour into pan sprayed with Pam. Put in fridge for half hour then cut.

butter milk sugar brown sugar vanilla powdered sugar

Vegetarian Satay Skewers

Place kumara in a steaming basket over a small saucepan of boiling water and steam for 8 to 10 minutes or until just tender and then remove from heat and cool (I would use my electric steamer). Make Satay sauce - Heat oil in a small saucepan over moderate heat and add onion and garlic and cook and stir for 1 minute or until fragrant and then add remaining ingredients and cook and stir until smooth and heated through. Thread tofu corn and kumara onto 6 skewers alternating ingredients. Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture. Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned. Combine cabbage cucumber and tomato in a medium bowl and drizzle with juice and remaining oil. Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad. NOTE - if using wooden skewers soak for 30 minutes in water before using.

sweet potatoes satay sauce firm tofu soy sauce white cabbage lebanese cucumber tomatoes lemon juice hard-boiled eggs green onion green onion garlic clove peanut butter soy sauce coconut milk

Curry Mashed Potatoes

Peel the potatoes and cut them into 1-inch chunks dropping them into a large pot of cold water as they are cut. Add a big pinch of salt cover and bring to a boil over high heat. Boil until tender when pierced with a fork 15 to 20 minutes. Drain and return to the hot pan. Meanwhile melt 2 tablespoons of the butter in a large heavy skillet over moderate heat. Add the onion and saute until softened about 5 minutes. Add the ginger and garlic and cook for 3 minutes. Add 2 tablespoons water and stir constantly over high heat until the onion browns about 3 minutes. Stir in the curry powder and cook for 3 minutes. Stir in 2 tablespoons water and remove from the heat. Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter the sour cream yogurt salt and pepper. Beat with a small electric mixer or mash with a potato masher until fluffy. Serve hot.

russet baking potatoes salt butter onion fresh ginger garlic curry powder sour cream plain low-fat yogurt salt black pepper

Mediterranean Pork Roulade

Heat oven to 425°F Layer the first 5 ingredients and 2 teaspoons of the seasoning on pork loin. Roll lengthwise; tie at 1-inch intervals with cooking twine. Sprinkle with remaining seasoning salt and pepper. Place seam side down in pan. Cover with foil and roast for 10 minutes. Reduce the heat to 350°F and cook for 1 hour more or until thermometer inserted in meat reads 155°F.

scallions sun-dried tomatoes fresh spinach boneless pork loin salt ground black pepper

Sweet and Sour Ribs

Heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. Add the soy sauce and continue browning. Add the vinegar and bring to a boil reduce heat and simmer for 20 minutes. Add brown sugar and simmer 10 minutes more. You might need a bit more vinegar at this point. You want the sauce thick but fluid. Add the peppers and onions and cook for 5 minutes. Add the ketchup and stir. Taste and adjust the vinegar/brown sugar ratio. If needed add cornstarch to thicken.

soy sauce white vinegar brown sugar green bell pepper red bell pepper onion ketchup

Creole Hot Green Beans

In a large saucepan stir together the water vinegar sugar mustard seeds garlic bay leaves salt and tabasco sauce. Bring to a boil reduce the heat cover and simmer for 5 minutes. Add the beans. Cover and simmer for 10 minutes until tender-crisp. Arrange the beans in a shallow dish and cover them completely with the vinegar mixture. Cover and refrigerate overnight. Serve cold.

water white vinegar sugar mustard seeds garlic bay leaves salt Tabasco sauce green beans

Nan's Pineapple Casserole

Spread drained pineapple into 9 x 13 pan Mix cheese brown sugar and flour and pour over pineapple. Mix butter and crackers and spread over top. Bake 25-30 minutes at 350 degrees. Serve hot!

pineapple cheddar cheese brown sugar flour butter

Kung Pao Beef

Slice beef diagonally across the grain into thin slices. Combine beef salt egg white and cornstarch. Toss together until well mixed and set aside. Stir together all ingredients for the sauce in a small bowl and set aside. Add two tbsp oil to the wok and stir-fry beef until just browned. Remove from wok. Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark. Remove all from wok and place with the beef. Add more oil to wok if needed- and add bell peppers to wok and cook for one minute then reduce heat on wok. Add green onions ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn. Add beef and peanut/pepper mixture back into wok and stir to blend. Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through. Serve with steamed rice.

salt cornstarch red bell pepper green onions garlic ginger water chestnut steamed rice soy sauce rice wine dry sherry rice vinegar sugar chicken broth cornstarch

Honey Dijon Chicken Ham Sandwiches

Cut each extra large chicken breast in half to fit on hamburger bun. Heat oven to 400º. Combine cornflake crumbs and paprika in shallow bowl. In another shallow bowl combine flour and salt and pepper. Beat together milk and egg in third shallow bowl. Dip each chicken piece in flour then egg mixture then roll in cornflake mixture to coat. Place on baking stone or baking sheet. Bake in heated oven for 20 minutes or until chicken is done. While chicken cooks whisk together mayonnaise mustard and honey in a small bowl. Place lettuce leaves on bottoms of hamburger buns. Top each with chicken 2 slices ham tomato slice and Honey-Dijon sauce; top with top bun.

boneless skinless chicken breasts paprika flour 1% low-fat milk egg substitute light mayonnaise Dijon mustard honey lettuce tomatoes

Grilled Steak With Olive and Stilton Cheese Sauce

Heat butter in a heavy medium saucepan over medium heat. Add shallots and sauté for 2 minutes stirring frequently. Add broth and wine and bring to a boil. Reduce heat and simmer uncovered until sauce has reduced to 1/2 cup (about 20 minutes). Meanwhile season steaks with salt chipotle powder and pepper. Grill or broil until cooked to desired doneness. Remove sauce from heat and stir in olives cheese and thyme. Arrange steaks on warm plates and top with sauce.

beef tenderloin steaks beef broth shallot black olives green olives port wine Stilton cheese butter fresh thyme salt black pepper

Oat Crunchies

Melt butter syrup and brown sugar in a saucepan large enough to mix all the ingredients. Mix in coconut oats and flour until combined. Using a measuring spoon roll tablespoonsful into balls. Place on a greased oven tray allowing room for spreading. Flatten with a spoon. Bake at 180C degrees for 10 minutes or until lightly browned. Cool on a rack.

butter golden syrup brown sugar coconut rolled oats flour

Old Bay Shrimp Boil

In an 8-quart stock pot bring Old Bay salt water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes. Add smoked sausage; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add shrimp in shells cook for 4 minutes. Drain cookin liquid; pour contents of pot into several large bowl or shallow pails. Sprinkle with additional Old Bay.

salt water beer smoked sausage large shrimp

Baked Chinese Crab Rangoon

Mix cream cheese onions crab and sugar together in a bowl. Put about one TBSP of the mixture into the middle of a won ton wrapper and fold the wrapper up around the cream cheese mixture. (Folding doesn't matter as long as the wrapper is around the cream cheese mix). Continue to do this until the all the cream cheese mixtures is used and then put them on a slightly greased baking sheet. Bake at 350F for about 12 minutes or until the corners of the won ton wrappers turn brown. I always check them at about 8 and 10 minutes or so just to make sure. Should make about 15 or so. Happy Baking!

low-fat cream cheese green onion sugar wonton wrapper

Individual Savory Horseradish Bread Puddings

Position rack in center of oven and preheat oven to 400 degrees. Grease a 12 cup nonstick muffin tin with the butter. In a 4 cup liquid measuring cup thoroughly whisk the cream and eggs. Whisk in the horseradish 1 teaspoons salt and a few grinds of pepper and set aside. Portion half the bread cubes evenly among the 12 muffin cups. Portion half of the cheese and half of the chives evenly among the cups. Repeat with the remaining bread cheese and chives. Whisk the custard again and carefully pour it into the muffin cups distributing it evenly. Refrigerate for at least 30 minutes. Bake until the puddings are set and the tops are nicly browned and puffed 18-22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan running a paring knife around the edge of the puddings if they stick. Can assemble puddings and refrigerate up to 6 hours before baking. Can also bake a day ahead refrigerate and reheat wrapped in foil in a low oven.

unsalted butter heavy cream eggs kosher salt fresh ground black pepper parmigiano-reggiano cheese fresh chives

Spiked Watermelon Salad

Place the watermelon in a large bowl. Whisk lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and cre`me de cassis. Season mixture to taste with salt. Pour mixture over the watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped fresh mint and serve.

watermelon fresh lemon juice sugar vodka creme de cassis of fresh mint

MEXICAN CHICKEN SUB

Preheat grill; season chicken with pepper. Cook over medium for 5 to 7 minutes per side or until cooked through; slice chicken and sprinkle fresh lime juice over top. Spread chipotle mayo on bottom half of each roll and top with sliced chicken bacon guacamole cheese and sliced tomato.

chicken breasts bacon mayonnaise cheese tomatoes black pepper lime

Crab, Chipotle & Tomato Bruschetta

Mix together the crab chipotle & tomato. Put a heaping tsp on each toasted baguette slice toasted side down. Shake 1/2 tsp of parmesan on top of each. Bake in 375F oven for 10 minutes. Brown under broiler for 2 minutes if necessary.

chipotle chiles in adobo tomatoes parmesan cheese baguette

Chicken, Wild Rice and Pecan Salad in Romaine Spears

Bring broth to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low cover and cook until just tender about 50 minutes. Drain well. Transfer rice to large bowl. Mix in chicken bell pepper arugula and green onions. Mix soy sauce vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.). Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

low sodium chicken broth wild rice chicken red bell pepper arugula green onion soy sauce rice vinegar salt ground black pepper pecans romaine lettuce

Waldorf-Astoria Red Velvet Cake

Cream shortening sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar and blend into the batter. Pour into 3 or 4 greased and floured 8\" cake pans. Bake at 350°F for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly avoiding lumps. Cook flour and milk until very thick stirring constantly. Cool completely. Cream sugar butter and vanilla until fluffy. Add to cooked mixture. Beat high speed until very fluffy. Looks and tastes like whipped cream.

shortening sugar eggs buttermilk cake flour salt vanilla baking soda vinegar flour milk sugar vanilla butter

Molasses Cookies

Cream the shorting and sugar together in a large bowl. Add molasses and the egg and mix well. In a separate bowl mix together the flour baking soda salt cinnamon cloves and ginger. Slowly add the dry ingredient mixture to the wet a little at a time until well blended. Chill over night in the refrigerator. Form into 1 1/2 inch balls and roll in sugar. Place on a cookie sheet and bake for 8 to 10 minutes at 375 degrees.

shortening sugar molasses egg flour baking soda salt cinnamon clove ginger

Acadia's Chicken Parmesan

Wisk eggs and milk together in bowl for 1 minute. Place the bread crumbs in another bowl or a. plastic bag. Dip the the chicken in the egg/milk mixture and then. coat it with the bread crumbs. In a skillet on medium high heat brown the coated chicken in the olive oil (par-cooking it). Then place the par-cooked chicken in a 9”x12”x2” baking dish in a. single layer. Cover the chicken with the mozzarella cheese then the spaghetti sauce. Sprinkle parmesan cheese on top of the sauce. In a 350° F oven bake for 30-minutes (uncovered). Enjoy!

boneless skinless chicken breasts mozzarella cheese parmesan cheese eggs milk olive oil

Aunt Mabel's Carrot Casserole

In a saucepan add carrots and enough water to cover. Bring to a boil and cook until carrots are tender. Drain and mash carrots. In a large bowl beat eggs. Add next 5 ingredients. Stir into carrots. Add bread cubes and mix well. Pour into a greased 2-quart casserole dish. At 350 degrees bake uncovered for 30-40 minutes or until set.

carrot eggs onion celery fresh parsley butter margarine salt

Sweet Mashed Potato Cakes With Curry Sour Cream

Melt two teaspoons butter in large nonstick skillet over medium heat and add onions. Saute about 3 minutes until softened then add jalapeno and ginger and saute for another minute. Add potatoes pour in chicken broth then stir the curry paste through. Heat to boiling cover and reduce heat and simmer until potatoes are tender about 12 to 15 minutes. Drain potatoes well and put in a bowl large enough to mash them inches Mash potatoes with remaining 2 teaspoons butter salt and a few turns of the pepper mill until smooth. Using about 1/4 cup of potatoes at a time form into round slightly flattened patties. Chill in refrigerator for 30 minutes. While patties are chilling combine sour cream and curry powder in a small bowl stirring vigorously until smooth and creamy. On a sheet of waxed paper combine the flour cornmeal and cayenne then dredge the patties in flour mixture. Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat. Add patties and pan fry until lightly browned on each side about 2-3 minutes each side. Remove from heat and serve warm with curry sour cream.

butter onion ground ginger sweet potatoes chicken broth red curry paste salt fresh ground pepper flour cornmeal ground cayenne pepper sour cream mild curry powder

Russian Teacakes

Mix thoroughly butter sugar and vanilla. Work in flour salt and nuts until dough holds together. Shape into 1 inch balls. Place on ungreased cookie sheet. Bake 10-12 minutes or until set but not brown. While warm roll in powdered sugar. Cool. Roll in powdered sugar again.

butter powdered sugar vanilla extract flour salt

Swiss & Bacon Crustless Quiche

Preheat oven to 350 degrees. Fry bacon in skillet until crisp. Drain bacon; crumble and set aside. Beat eggs half-and-half mustard salt and Swiss cheese in bowl. Stir in bacon. Pour into 4 custard cups. Place custard cups in 13x9x2-inch baking pan. Fill pan with 1 inch of hot water. Carefully place pan in oven. Bake 45 to 50 minutes or until knife inserted in center comes out clean.

bacon eggs half-and-half milk Dijon mustard salt swiss cheese

Apple & Herb Chicken

eason chicken with salt and pepper. Melt butter in a large skillet. Add chicken apple and shallots to skillet; cook and stir for about 10 minute or until chicken is cooked through and apple is tender. Sprinkle with thyme.

chicken breast butter granny smith apple shallots dried thyme

Chicken With Raspberry Red Wine Sauce

Heat oven to 450°F. Spray 9\"x13\" glass baking dish with non-stick canola spray. Cut chicken breasts in half if weighing more than 8oz each. Sprinkle both sides of chicken pieces with garlic salt and pepper. Place chicken pieces in baking dish and bake 10 minutes. Meanwhile in small pot on stove top combine 1/3 cup of the wine all the raspberry preserves the dry mustard the dash of cayenne pepper and 1 teaspoon of the vanilla extract. Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced. Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce). Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely basting chicken 2-3 times with dish juices. In same small sauce pan combine reserved raspberry mixture remaining 1/3 cup red wine remaining teaspoon vanilla extract and raisins. Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.

boneless skinless chicken breasts fresh ground black pepper red wine ground mustard vanilla extract cayenne pepper raisins

Fennel, Cucumber & Red Onion Salad

Trim the base of the fennel and remove the leafy green tops. Using a mandolin or food processor slice very finely and place in a large bowl. Skin the red onion and slice finely as above. Add to the fennel. Cut the cucumber in half lengthways and remove the seeds with a small spoon. Slice finely using a peeler and add to the fennel and onion. Mix the vinegar 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine. Leave to infuse at room temperature for a couple of hours and just before serving add the dill. To serve arrange on a large plate and spoon over the remainder of the olive oil.

fennel bulbs red onion cucumber cider vinegar extra virgin olive oil dill fresh ground black pepper

Ginger & Lemon Slice

***SLICE BASE***. Preheat oven to 160°C. Combine flour ginger sugar and coconut. Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg. Press into a well greased lamington tin or 20cm square pan(or equivelant). Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base. ***ICING***. Sift the icing sugar. Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.

powdered ginger caster sugar egg butter golden syrup light corn syrup icing sugar butter lemon juice lemon zest hot water

Vegetable Samosas

Sift flour with salt and make soft dough using a little bit of water. Set aside for 30 - 40 minutes. Heat oil in pan and season with mustard and cumin seeds. Also add chopped green chilies and onions. Fry them until they turn golden in color. Add turmeric mashed potatoes salt and fry well for a few minutes. Sprinkle some lemon juice mix well and remove from heat. Make small balls from the dough roll into thin chapati shape. Cut the Chapati into two halves with a knife. In each half place the above curry. Roll into triangle shape and seal the edges with water. Deep-fry in hot oil until they are golden brown in color. Serve hot with any chutney.

onion green chilies salt mustard seeds cumin seed potato lime turmeric

Crispy Fried Onion Strings

Slice onion into thinnest possible rings. Place in a shallow dish. Combine ranch dressing and milk and pour over onions. Cover and refrigerate at least 1 hour. In a plastic bag combine flour salt black pepper and cayenne pepper. Shake to evenly distribute ingredients. Heat oil to 375° in deep saucepan. Remove a small handful of onion rings from dressing and shake off excess. Drop into flour separate rings and shake to coat. Drop a few rings at a time into hot oil and cook until golden. Remove from hot oil with a slotted spoon and drain on a paper towels. Repeat with remaining rings until all have been battered and fried. Keep warm.

sweet onion milk flour salt black pepper cayenne pepper

Baked Apple Cranberry French Toast

In a small sauce pan cook brown sugar butter and syrup until smooth (sugar dissolved and no longer grainy). Pour sugar mixture into a 9x13 baking dish. Place apple slices and dried cranberries over syrup in baking dish. In a medium bowl beat eggs milk cinnamon and vanilla until completly combined. Take 1 inch slices of bread and dip into egg mixture to coat both sides of bread. Then lay in baking dish over apples and cranberries. Repeat with other slices until baking dish is full. Pour remaining egg mixture over bread in dish and spread to fill in any places that look \"dry\". Sprinkle a couple more shakes of cinnamon over bread. Bake uncovered for 45 minutes. Remove let cool 5-10 minutes before serving. Cut into squares and serve with homemade whip cream. NOTE: actual casserole can be made the night before by letting the bread mixture soak overnight and baking it in the morning.

eggs granny smith apples corn syrup milk light brown sugar vanilla butter dried cranberries cinnamon cinnamon

Doggie Fish Supreme

Place oil in pan when heated stir in rice. Crumble in fish stirring all the time. Add egg stirring vigorously. When egg is cooked remove pan from heat and let cool. Serve.

cooked brown rice egg

Iced Soy Latte

Place dry ingredients: instant coffee artificial sweetener and optional seasonings as desired in bottom of a glass. Add vanilla extract. Add hot water and stir. Add vanilla soy milk and stir. Add ice cubes if soy milk is not chilled enough. Top with whipped cream and sprinkle with cinnamon and cardamon for a more elegant presentation.

instant coffee soymilk artificial sweetener water cinnamon cardamom vanilla extract

Brown Butter Cream Cheese Frosting

In a small saucepan over medium heat melt butter; heat until the butter browns about 4 minutes. Meanwhile place the cream cheese in a large mixing bowl. Pour the hot butter over the cream cheese and add the vanilla. Blend with an electric mixer on low speed until the butter and cream cheese are smooth and combined. Add the sugar a little at a time beating on low until the sugar is incorporated. Once it has all been added increase the mixer speed to medium for 20 seconds and beat until fluffy. http://www.cakemixdoctor.com/ask/newsletter/issues/pagemaker.cgi?1138376541.txt.

butter cream cheese pure vanilla extract confectioners' sugar

Cinnnamon Rolls

Mix yeast and water until dissolved. Add cake mix vanilla salt and flour. Mix well. Cover tightly. Let rise for 1 hour. Punch down and then let rise again. On lightly floured surface roll dough into rectangle about 1/4 inch thick. Sprinkle with cinnamon-sugar mixture. If desired top with raisins nut meats or both. Roll up as for a jelly roll. Slice into 24 equal pieces. Arrange in two greased 9x13-inch pans. Cover and let rise in warm place until doubled in bulk. Bake at 350 degrees for 15-20 minutes or until golden-brown. For icing: Cook brown sugar butter and corn syrup in saucepan over medium heat until sugar dissolves. Makes enough for two 9x13-inch pan. Sprinkle with nuts and cinnamon. Freezes well.

dry yeast warm water vanilla salt flour brown sugar butter light corn syrup walnuts

Indonesian Fried Chicken

Put shallots garlic ginger turmeric and lemon grass in a blender and process into a paste. Put soy sauce water and sugar into a large frying pan. Heat (to help sugar dissolve). Put chicken thighs in frying pan and cover with paste. Simmer uncovered until cooked (20-30 minutes). Turn about halfway through to ensure even cooking. Heat enough vegetable oil to deep-fry the chicken. Oil must be VERY hot - almost to the smoke point. Remove chicken thighs season with salt and pepper and deep-fry 6-8 minutes until surface is crisp and golden. While deep-frying chicken heat the remaining water and drippings to thicken. Use this as a dipping sauce for the chicken.

shallots garlic cloves gingerroot turmeric lemongrass chicken thighs soy sauce sugar water

Stone Ground Honey Wheat Bread

Combine all dry ingredients into standard Kitchen Aid mixer bowl and begin to mix on low for two minutes(I use the wire wisk attachment to keep it airy). Switch to dough hook attachment and resume mixing at a medium speed. Combine egg and vegetable oil and beat until mixed. Add to bowl. Warm honey in microwave to make it pourable and add to bowl. Begin to slowly add warm water to bowl while mixing. Pour water until dough completely wraps itself around the dough hook in a large ball. Grease a large mixing bowl and place dough in bowl. Cover with a towel and let rise for an hour. Grease two loaf pans and coat grease with flour. Divide dough into tow loaves and place in each pan. Cover and let rise until dough rises 1-2 inches over top of loaf pan. Preheat oven to 350 and bake loaves on center rack for 40-45 minutes until golden brown. Cover loaves with a towel on a cooling rack for an hour and then place in large ziplock bag for storage.

stone ground whole wheat flour white flour salt powdered sugar egg honey warm water

Creamless Butternut Squash Soup

Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash). In large pot melt butter. Add onion and cook until translucent about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg salt and pepper. Serve.

unsalted butter onion nutmeg black pepper

Brandi's Gain Weight Smoothie

combine all ingerdients in a blender. put the dry ingredients in last to avoid settling in at the bottom. blend for a few seconds.

milk vanilla ice cream pears strawberries powdered soy protein concentrate wheat germ honey

Blue Ribbon Peanut Butter Cookies

Beat shortening peanut butter granulated sugar and brown sugar until light and fluffy. Add egg and beat until incorporated. Sift together in separate bowl the flour baking powder soda and salt. Stir with whip until well blended. Add flour mixture to mixing bowl and mix on low speed until just incorporated. Do not overmix. Chill for 1 hour. Roll in balls about the size of golf balls on ungreased cookie sheet. Flatten criss-cross fashion with a fork dipped in sugar. Bake at 350° for 10-12 minutes. Leave cookies on cookie sheet exactly 1 minute before transferring to rack to cool completely.

peanut butter granulated sugar brown sugar egg all-purpose flour baking powder baking soda salt

Triple Nut Candy

Place the walnuts pecans and brazil nuts in a single layer on a baking sheet. Bake at 350 for 4-8 minute or until toasted and golden brown stirring once. Cool on a wire rack. Line an 8-inch square pan with foil; grease the foil with butter and set aside. In a heavy saucepan combine sugar cream and corn syrup. Bring to a boil over medium heat stirring constantly. Stir in toasted nuts. Cook without stirring until a candy thermometer reads 238 degrees (soft ball stage). Remove from heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover; refrigerate for 8 hours or overnight. Using foil lift candy out of pan; discard foil. Cut candy into squares. Stor in an airtight container in refrigerator.

walnut halves pecan halves brazil nut butter sugar heavy whipping cream light corn syrup

Italian Chopped Salad

Arrange the lettuce on a platter. Scatter the scallions tomatoes artichokes bocconcini haricots verts and roasted red pepper over the lettuce. Make the dressing: Whisk together the mustard agave anchovies and vinegar. Slowly whisk in the olive oil and season to taste with salt and pepper. Drizzle the dressing over the salad and serve. *Note - not all the dressing needs to be used. Dress your salad lightly or to your preference.

lettuce head scallions cherry tomatoes artichoke hearts bocconcini bell pepper Dijon mustard red wine vinegar extra virgin olive oil coarse salt fresh ground black pepper

Crepes - the Authentically French Final Word

Sift the dry ingredients into a mixing bowl and make a well in the center. Remove the white membrane attached to yolks and then pour the eggs into the well and whisk keeping to the center until the flour is gradually absorbed into the eggs. Add a bit of milk if this is too thickened to work with and then whisk in about 1/2 cup of the milk. Add the cognac and the melted butter and then whisk in enough additional milk to bring the batter to the consistency of cream. [If careless execution has produced a batter that is not absolutely smooth pour it through a sieve into another bowl]. A small ladle (3 tablespoon capacity) is most practical for pouring; abou half a ladleful of batter is the right amount for a small pan (with a diameter of 5 inches). Heat the pan lightly buttered over low to medium heat. (After the first two or three crepes adjust the heat if necessary.) If the pan does not sizzle at contact with the batter it is not hot enough. Lift the pan from the heat and pour in the 1/2 ladleful of batter at the same time giving the pan a rolling motion turning it in all directions so the batter spreads over the entire surface. Return the pan to the heat; after thirty seconds or so the edges of the crepe will begin to turn golden and to curl; using a small elongated spatula (or palette knife) or a round-tipped table knife ease the blade all the way under and flip the crepe over. After about fifteen seconds slip the crepe out of the pan with your fingertips place it on a plate remove the pan from the heat for a few seconds and pour in another half-ladle of batter. It is essential to remove the pan from the heat for a few seconds each time before pouring a new crepe because with the heat at the correct intensity for cooking the crepes the pan rapidly becomes too hot. The batter should be given a stir with the ladle each time before pouring again. The crepes should be stacked as they come from the pan and if they are not to be used immediately should be covered with parchment paper to keep them from drying out. If prepared more than a few hours before using them they should be refrigerated. Crepes are unleavened paper-thin pancakes that can be rolled up or cut on the bias or folded like an envelope or left flat. They can also be gathered together like a string purse around a little ragout or stuffing and tied with a strand of blanched leek green and then heated in the oven to garnish a roast or braised meats. This recipe is only a general guideline; specific measures are of no importance with crepes -- most important is the consistency which should be that of fluid cream. Batters that contain relatively little flour in relation to the eggs will make more tender crepes; the substitution of cream for part of the milk will make them even more tender moist and delicate but will also make them so fragile that they are difficult to work with often tearing when being turned. On the other hand good crepes can also be made with water or beer. The addition of sugar to the batter for dessert crepes does NOT improve them and only makes it more likely that they will stick to the pan. Brandy is not essential but it does improve the flavor. For savory crepes finely chopped fines herbs is a good addition. The batter does NOT need to stand before being used. The bottom of a standard small crepe pan measures five inches; one rarely has use for larger crepes. If the pan is used for melting the butter that goes into the batter it can be lightly wiped with a paper towel and then it's ready to use - the batter contains enough butter to prevent the crepes from sticking.

flour salt eggs milk cognac unsalted butter

Refreshing Lime Pie

Whisk together condensed milk and egg yolks. Add lime juice and mix. Beat 1 egg white until stiff. Fold into milk mixture. Pour filling into pie crust. Beat remaining 3 egg whites gradually adding sugar and cream of tartar until stiff peaks form. Spread over top of filling. Bake at 350F for 12-15 minutes or until meringue is golden brown. Cool pie on a rack until room temperature. Serve or cover and refrigerate.

graham cracker crust sweetened condensed milk eggs lime juice cream of tartar sugar

Pistachio Ice Cream

Add ground pistachios and ¼ cup of the sugar to a pan. Add milk and bring to boil. Add vanilla stir and remove from heat. Add the 5 egg yolks and remaining ½ cup sugar to a bowl and mix well. Temper the egg yolks by taking a ladle's worth of hot milk from the pan and pouring into the bowl with the eggs constantly stirring. Add back to heat and cook for 7-10 minutes over medium-low heat don't let it boil. Once done strain into a bowl pressing with a spoon to let the cream come through; then place in refrigerator to chill for 2 hours. Remove from fridge and mix in heavy cream and the ½ cup of whole pistachios. Turn on ice cream maker slowly pour mixture into ice cream maker and proceed as directed churning for about 10-12 minutes . Empty into freezer safe bowl and let chill for 2 hours (if you can wait!) Then serve.

pistachios sugar pistachios vanilla heavy cream

Grilled Teriyaki Pork With Mango-Noodle Salad

Combine pork chops teriyaki sauce and garlic in a ziplock bag; turn several times to coat. Preheat grill to high. Whisk sesame oil lime juice scallions ginger salt and red pepper flakes in a small bowl. Place rice noodles in a large heatproof bowl and cover with boiling water. Let stand until tender about 20 minutes. Drain well rinse under cold water and drain again. While noodles are soaking grill pork chops until cooked through turning once about 10 minutes total. Remove pork chops to a cutting board and let stand 5 minutes before slicing thinly. Pour dressing over noodles and toss to coat. Add mango and cucumber and toss again. Divide among 4 bowls and top with pork.

boneless pork chops garlic cloves fresh lime juice scallions fresh ginger salt crushed red pepper flakes mango cucumber

Mackerel and Bean Salad

Put the kidney cannellini in a colander and rinse under cold tap place in serving bowl with sweetcorn and green beans add the onion add the lime juice and coriander and mix together. Break mackerel into large flakes using a fork and stir gently into the bean salad with sundried tomatoes. Serve with the bread preferably warmed.

red kidney beans cannellini beans green beans red onion sun-dried tomatoes lime fresh coriander

Oat 'n Nut Power Bars

Preheat 325 degrees F. Any type of baking pan is fine for these(9\" square pan is ideal) just line with aluminum foil! Add cereal and trail mix to a food processor and chop coarsely. If you do not have a food processor put in a plastic bag and crush with a heavy object! Mix oats flour cereal and cinnamon. Add the egg applesauce honey brown sugar and oil. Add trail mix. Spread mixture evenly on the pan press down to flatten about 1 inch height and shape. Sprinkle brown sugar on top. Bake about 25 minutes the edges should be very lightly browned. Cool and cut into desired shape! Note: these bars do not have a long shelf life after cooked so store in fridge for best results.

oats whole wheat flour ground cinnamon egg applesauce honey brown sugar

Rise 'n Shine Granola

Preheat oven to 350°F. In a large bowl mix together the pat flakes sunflower seeds almonds sesame seeds and flax seeds. In a medium sized bowl whisk together the oil carob powder cinnamon sweetener and salt. Add this mixture to the large bowl and combine well. In a lasagna pan or two flat cookie sheets spread mixture evenly and bake for 15-20 minutes until the top layer is browned (if you use cookie sheets bake 12-15 minutes). Flip over with spatula and bake for another 8-10 minutes then remove from oven. The mixture will be moist but will dry and harden as it cools. Mix in dried fruit ingredients and let cool stirring every 10 minutes to prevent clumping. Store in air-tight containers. Serve with fresh fruit and soy milk.

rolled oats sunflower seeds sesame seeds flax seed carob powder cinnamon dry sweetener salt raisins dates dried cranberries

Aunt Frances' Cheese Ball

Mix all ingredients in a bowl then form a ball. Put ball in saran wrap or serving dish and refrigerate until ready to serve.

cream cheese black olives ham green onions

Veggie Chowder

get a heavy bottomed soup pot out. melt butter and oil together over med. dice onion and mince garlic add to butter/oil. saute about 5 minute. add chopped sweet potato potato and carrots. add juice from corn. let boil until veggies are a little tender. blend flour with some of the milk until smooth. add the rest of the milk to the pot including flour mix and corn stir frequently until the soup boils and thickens. keep pot on med so you so not scorch the milk. season to taste throughout cooking and enjoy when done!

milk sweet potato russet potatoes carrots onion garlic cloves corn flour butter olive oil salt pepper

Banana Butter-Canning Recipe

Measure 3 cups mashed bananas into a large saucepan. Add the lemon juice cherries and sugar mixing well. Bring to a rolling boil and boil hard for 1 minute stirring constantly. Remove from heat and stir in the pectin. Mix well. Ladle into clean hot sterile jars and seal. Process in a boiling water bath for 10 minutes for pints.

fresh lemon juice maraschino cherry sugar

Banana Lemonade

Peel the bananas and place them in a microwavable bowl. Heat on high for 30 - 60 seconds or until the bananas are half mushy. Now put everything in the blender together with the hot bananas and blend until smooth. Taste for sweetness. Pass through a sieve into a bowl or jug and pour over plenty of ice.

bananas cold water lime juice of sugar

The World's Best Chocolate Peanut Butter Fudge

Put sugar in a frying pan. Add cocoa powder. Add milk. Stir and cook till the mixture is smooth and you get a two thread consistency -- This takes a long time it took me nearly 25 minutes on low - medium flame so one has to be patient and wait to get the two thread consistency Add peanut butter essence and salt. DO NOT MIX. Remove from heat. Allow the mixture to come down to room temperature (about 15 minutes). Grease a square or rectangular tray with butter. Add walnuts to the prepared mixture. Mix well. Pour into the greased tray. Freeze for 1-1 1/2 hours to allow the mixture to set. Once set remove from freezer -- you can keep this in your refrigerator after having kept it for 1.5 hours in the freezer to set until it's time to serve this delicious fudge. Cut into long pieces. Serve immediately or pack each piece with a transparent gift paper (store in refrigerator). Then fold edges like a paper fan. Attach (and seal to secure) each side of the paper with a ribbon- use red ribbon for one side and green ribbon for the other. Likewise repeat for all the fudge pieces. Pack into your goodie basket and enjoy! Merry Christmas!

sugar cocoa powder milk vanilla essence salt walnuts

BBQ Spaghetti

For BBQ Sauce:. In a large saucepan combine all ingredients. Bring mixture to a boil reduce heat to simmer. Cooked uncovered stirring frequently for 2 hours. For BBQ Spaghetti:. In a large skillet heat olive oil over medium heat. Saute the pepper and onion until softened for 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat. Meanwhile fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook for 7 minutes until al dente (firm but not hard) and drain. Toss spaghetti with sauce.

ketchup water apple cider vinegar light brown sugar sugar fresh ground black pepper onion powder ground mustard lemon juice Worcestershire sauce olive oil green bell pepper yellow onion beef chicken spaghetti

Cobb Salad

PREPARE DRESSING: Combine all ingredients except oils& blend well. Combine olive oil& salad oil in a separate bowl& mix well. Add to other ingredients& mix well. Cover& refrigerate until using. It keeps well for 6 weeks but be sure to blend well again just before using. PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips toss together and place on 4 plates. Dice tomatoes season with salt& pepper and place on top of the greens in one area of the plate. Cut chicken into strips toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes. Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken. Cut the hard boiled eggs into quarters and arrange on the plates. Drizzle dressing over the salad sprinkle with the roquefort& chives.

iceberg lettuce romaine lettuce watercress Belgian endive tomatoes chicken breasts crisp bacon avocado eggs chives Roquefort cheese water red wine vinegar sugar lemon juice salt fresh ground black pepper Worcestershire sauce dry mustard garlic olive oil

Frank's Southern Hush Puppies

Mix all solid ingredients. Stir in egg and buttermilk until a fairly tight batter forms -- use additional buttermilk if necessary. Fry in hot oil till browned on both sides -- traditionally the oil used to cook the fish.

white cornmeal semolina flour baking powder sugar salt green onion baking soda onion powder egg buttermilk

Forget 'em Cookies

Preheat oven to 350. Beat first 3 ingredients at high speed using an electric mixer until foamy. Gradually add sugar 1 T at a time beating until stiff peaks form and sugar dissolves (2-4 min). Fold in chocolate morsels and pecans. Drop mixture by heaping teaspoonfuls onto cookie sheets lined with aluminum foil. Place in over and turn off heat immediately. Do not open door for at least 8 hours. Carefully remove cookies from foil. Store cookies in an airtight container up to 1 week.

vanilla extract cream of tartar sugar pecans

Chocolate Buttermilk Cake

Preheat oven to 325* (F). Spread solid shortening on bottom and sides of two 9-inch layer pans or one 9x13x1 1/2 inch sheet pan. Dust evenly with unsweetened cocoa or flour; tap out excess. Sift together flour baking soda salt and nutmeg. Set aside. Melt chocolate in top pan of double boiler. Remove chocolate from heat after completely melted and set aside to cool until comfortable to touch. In large mixing bowl cream butter and sugar together. Add eggs one at a time beating well after each addition. Add flour mixture alternating with buttermilk beginning and ending with flour mixture. Add vanilla and cooled chocolate. Pour mixture into prepared pan (s). Bake in lower third of oven for 40-50 minutes for sheet cake or 35-45 minutes for layer pans or until toothpick comes out clean. Leave cake in layer pans for 10 minutes; remove to wire rack and cool completely. Cool sheet cake completely in pan. Split cake layers with serrated knife-- fill and frost the layers with chocolate buttercream icing or flavored whipped cream.

all-purpose flour baking soda salt nutmeg unsalted butter sugar eggs buttermilk vanilla

Pineapple Coconut Pancakes

Mash the pineapple chunks with a fork combine all ingredients except coconut. Spoon about 3 tbsp of batter onto hot greased griddle. Top with some shredded coconut and spread about 1 more tbsp batter over coconut. while the first side is still cooking. Flip and brown second side. Repeat for rest of batter. Top warm pancakes with butter and more pineapple juice!

Bisquick baking mix skim milk pineapple chunks artificial sweetener sugar sweetened coconut

Broccoli Marinara

Heat olive oil in a large skillet over medium heat. Add garlic and cook for a few minutes stirring constantly. Pour in the tomatoes with their juices and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes and season with a little salt and pepper. Cover and simmer over low heat for 10 minutes or until the broccoli is tender. Do not over cook the broccoli it should be a vibrant green. Pour into a serving dish and toss to blend with the sauce before serving.

olive oil diced tomatoes with balsamic vinegar basil and oil broccoli floret garlic cloves

Individual Molten Lava Cakes

Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins. Melt chocolate with butter. Remove from heat. Beat eggs yolks and sugar with an electric mixer on high speed in a deep bowl 8 minutes until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour. Pour batter into ramekins. Place on baking sheet and bake 14 minutes or until cakes have risen and have a thin crust sides are set and cakes are slightly jiggly in the center; under baking is better than over baking. Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

bittersweet chocolate unsalted butter eggs sugar all-purpose flour confectioners' sugar

Sour Cream Berry Cake

Preheat oven to 350°. In a bowl whisk together first 3 ingredients. Whisk together butter 2 eggs and vanilla: pour over flour mixture and stir to combine. Press mixture into a 9 inch square baking pan that has been lined with waxed paper. Sprinkle with berries. For Sour Cream Layer: In a bowl whisk together sour cream remaining 1/2 Celsius sugar 1 tablespoons flour and orange rind. Pour over top of mixture in baking pan. Bake in oven for about 1 hours or until light golden and firm on top but still jiggly in center. Cool completely before serving.

flour sugar baking powder salted butter eggs vanilla blackberry raspberries sour cream egg sugar flour

Bar Nuts

In a large skillet over medium high heat melt the butter. Add the cayenne Cajun seasoniing cumin and sugar and stir until the butter begins to foam. Immediately add the nuts stirring or tossing constantly for about 3 minutes or until the nuts are well toasted and lightly coloured. Pour the nuts onto a wire rack placed over a baking sheet. Let cool to room temperature. Transfer the nuts to a mixing bowl and toss them with the dried pineapple. Season to taste with salt and sugar. Store in an airtight container until ready to serve.

butter cayenne pepper ground cumin sugar whole pecans cashews salt sugar

Mama's Chicken Enchilada Casserole

Heat soup Milnot and chiles in medium saucepan over medium-low heat stirring occasionally until heated through. While heating soup mixture tear each tortilla into quarters. In 13\" x 9\" casserole dish layer tortillas chicken soup mixture and cheese until all are used. Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.

diced green chilies onion cheddar cheese corn tortillas chicken breasts evaporated milk

Otto and Anita’s Dill Pickle Soup Recipe

Melt Butter in a large pot over medium heat add onion & saute until soft. Reduce heat and stir in flour. Do not brown. In a separate pot combine water and pickle juice. Bring pickle juice mixture to a boil then whisk into the main pot at once. Increase heat and bring to a boil stirring constantly until soup thickens. Season with chicken base salt and pepper. Add pickles and dill stir in cream for desired texture.

butter onions flour dill pickles pickle juice water dill weed salt

The Best Easy Peasy Chicken Salad

Place Mayonnaise Dijon Mustard Lemon Juice & Black Pepper in a bowl and mix well. Add chopped chicken celery & chopped boiled eggs. Stir gently. We don't feel salt is needed but feel free to add. Refrigerate for best results. (If you can wait). * When I add grapes I remove the boiled egg *. ** My favorite for Champagne Brunch is Chopped Candied Pecans (no boiled egg). I serve with croissants. *** Easily replace with Shrimp. (no egg) Add fresh dill to mayonnaise mixture.

Hellmann's mayonnaise Dijon mustard lemon black pepper white meat chicken hard-boiled eggs celery

Ashley's Angel Food Cake

Beat egg whites (at room temp) until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar 2 tablespoons at a time beating until stiff peaks form. Sprinkle flour over egg mixture 1/4 cup at a time fold in carefully. Fold in vanilla. Pour batter into an UNGREASED 10 inch tube pan spreading evenly. Bake at 375F for 30 to 35 minutes or until cake springs back when lightly touched. Invert pan over a bottle cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.

cream of tartar salt sugar cake flour vanilla extract

Banana Boat

Slice your banana lengthwise. Spread a tbsp of nut butter on each side. Top it with goji berries pumpkin hemp chia and flax seeds.

anana

Refreshing Rum Drink

Fill a cocktail shaker with ice. Add the rum lime juice and simple syrup. Shake well and strain into 2 tall glasses filled with crushed ice. Fill the rest of the way with club soda and garnish with lime wedges.

white rum fresh lime juice lime wedge

Blue Cheese & Walnut Mushroom Caps

Preheat oven to 350 degrees. Pop the stems out of the mushrooms and transfer caps to a medium bowl. Drizzle 2 tablespoons olive oil over mushrooms and sprinkle with salt and pepper. Arrange caps stem side down on a baking sheet and bake in preheated oven for 10-12 minutes until mushrooms begin to release water. Remove caps from oven and cool. In a food processor finely chop walnuts and dried apples. Add butter and blue cheese and pulse to blend. Wrap the cheese filling in Saran Wrap and chill for 15 minutes. Scoop out heaping teaspoon sized portions of filling and lightly roll into balls. Press a ball into the cavity of each cooled mushroom cap. Arrange filled caps on a baking tray filled side up. Before serving return caps to hot oven for 5 minutes. Mushrooms can be prepared and stuffed 24-hours in advance and simply heated to serve.

white mushrooms olive oil walnuts butter blue cheese

Baked Oranges

Wash oranges well. Place in a large saucepan and cover with water; boil for 30 minutes. Drain and cool. Preheat oven to 350F and butter a baking dish. When cool enough to handle cut off a small slice at blossom end and remove the core and seeds (if any). Put 1 tablespoons of sugar and one teaspoon of butter in the center of each. Place filled oranges in buttered dish and carefully fill dish to 2/3 full with water. Bake for 2 hours.

oranges sugar butter

Hasselback Candied Yams

Preheat oven to 400 degrees F. Butter a 9”x 9” baking dish and set aside. Slice each yam into thin slices stopping about 3/4 of the way through. Place each one onto a foil lined baking sheet. Combine butter salt spices and lemon zest. Spread butter mixture over the yams. Cover with foil and bake in preheated oven for 40 minutes. Uncover and baste the yams. Return to oven and continue cooking another 15 minutes. Top with marshmallows and pecans pushing some between the slices. Place under the broiler until marshmallows are golden. Serve hot.

butter kosher salt dark brown sugar ground cinnamon ground nutmeg ground ginger ground allspice clove lemon zest mini marshmallows pecans

Frozen Chocolate Toffee Dessert

Prepare and bake angel food cake according to package directions. Cool completely. Cut or tear into 1-inch cubes. Set aside. Beat whipping cream Whip It and Vanilla Sugar together to stiff peaks. Reserve 2 cups of the whipped cream mixture and 3/4 cup of the crushed chocolate toffee crumbs for top. Fold in remaining cream mixture remaining crumbs and cake cubes together. Pack into 13x9-inch pan. Spread reserved cream on top. Spread with reserved chocolate toffee crumbs. Freeze 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes to serve and decorate with syrup if desired. Store covered in freezer. TIP: This is a great dessert to make ahead and store in freezer. Store up to one month.

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Whiskey Sirloin Steak

In a large container combine all ingredients except the steak and mix. Add the steak and turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard the marinade. Place steak on a broiler pan coated with cooking spray. Broil 4 to 6 inches from the heat for 7 to 9 minutes on each side or until meat reaches desired doneness. (For medium rare a meat thermometer should read 145).

apple cider soy sauce sugar garlic clove ground ginger

Peanut Butter Brittle Cookies

Heat oven to 375. Place flour in a medium bowl. Break apart peanut brittle into a food processor. Pulse until brittle is finely crushed (you should have about 3/4 cup). Add to bowl of flour along with baking powder and salt. Set aside. In a large mixing bowl beat together butter and peanut butter until smooth. Add brown sugar and 1/2 cup of the granulated sugar. Beat until light in color about 2 minutes. Add vanilla and eggs and beat until smooth scraping down side of bowl. On low speed beat in flour mixture. Place remaining 1/2 cup sugar in a small bowl. Roll 1/4 cup dough into a ball; coat in sugar. Transfer dough balls to ungreased baking sheets and flatten with a 3-inch round ramekin. Use fork tines to make \"+\" marks on cookies. Bake cookies in 375 oven for 13-15 minutes or until edges are browned and cookies are set. Rotate pans halfway through baking. Transfer baked cookies to wire racks to cool. Repeat with remaining dough. Store cookies at room temp in airtight container up to 2 weeks.

all-purpose flour baking powder salt unsalted butter creamy peanut butter vanilla extract light brown sugar granulated sugar eggs

Pioneer Boulangerie Chocolate Chip Butter Cookies

Cream together butter and two cups of powdered sugar. Add salt vanilla and flour and mix until blended. Mixture will be stiff! Stir in chocolate pieces. Pinch off pieces of dough. Roll into 1\" balls and flatten with a fork on a baking sheet. Bake at 350 for 15 minutes. Sprinkle with additional powdered sugar while still hot.

butter salt vanilla extract flour powdered sugar

Chicken Wraps

Place the garlic orange juice soy sauce honey and chile powder into a bowl and mix well. Adjust seasonings adding more chile powder if you wish. Trim any excess fat from the chicken thighs and place into a plastic zip-loc bag. Pour the honey mixture over the thighs and turn them to coat well. Close the bag and marinate the thighs in the fridge for 1 hour. Preheat oven to 425°. Place the thighs with the marinade into a shallow roasting pan. Roast for 25-30 minutes turning halfway through and basting with the glaze until the chicken is tender and slightly blackened on the edges. Remove the chicken from the pan and leave to cool. Cut the chicken into strips and set aside. Lay a tortilla on a clean work surface. Add 1 T. of mayo into the center and spread out a little. Add iceberg lettuce (to taste) and top with several strips of chicken. Fold the tortilla up over the filling fold in both sides of the tortilla then roll up all the way. Wrap in saran wrap or waxed paper to secure rolls. Repeat to make 8 rolls. Make these the day before a picnic or for boxed lunches. YUM!

garlic cloves orange juice of light soy sauce honey chili powder boneless skinless chicken thighs flour tortillas mayonnaise iceberg lettuce

Healthy Apple Butter

lace apples in a blender or food processor with apple juice and blend until smooth. Transfer to the slow cooker set on low and cook for 6 to 7 hours. Stir occasionally. Let mixture cool; reblend and stir in spices. If desired add more spices to taste. Store in the refrigerator after cooling to room temperature.

apples cinnamon nutmeg

Creamy Herbed Pasta Salad

Cook pasta and drain. Rinse with cold water. Put in a large bowl. Put basil parsley and Parmesan cheese in food processor. Chop finely. Add cottage cheese lemon juice Dijon mustard pepper and stock to the food processor. Puree until the mixture is smooth. Add chopped pepper and onions to the pasta. Pour the sauce over and mix together. Chill for at least 30 minutes before serving.

pasta fresh basil fresh parsley parmesan cheese cottage cheese lemon juice Dijon mustard pepper chicken green onions

Homemade Bread

Add ingredients to the bread making machine in the order listed. Turn on machine. Select 500g or 1 pound setting and the machine will do the rest. Turn out on to a cooling rack as soon as the machine stops. NB: Adding bread improver gives the bread a lighter texture. Metric measurements are used. 1 tablespoon = 4 teaspoons or 20ml. 1 cup = 250ml.

water water whole wheat flour bread flour white flour salt sugar skim milk powder dry yeast

Simple Blue Cheese Dressing (With Less Mayo)

In a small food processor combine all ingredients; cover and process until blended. Transfer to a small bowl and cover and refrigerate until serving. (The longer it sits the better the flavors will blend).

blue cheese sour cream mayonnaise 2% low-fat milk Worcestershire sauce salt ground mustard pepper garlic powder

Grandma's Oatmeal Cookies

Mix flour mixture with egg mixture. Hand mix only. Add raisins (Do not drain!). Add 4 1/2-5 cups oats. Bake for 12-15 minutes at 350°.

raisins boiling water white sugar brown sugar eggs flour salt rolled oats

Spicy Bistro Steak Subs

Melt butter in a large nonstick frypan over medium high heat. Add garlic sauté for 2 minutes. Add roast beef and next 6 ingredients (roast beef through beer). Bring to boil. Reduce heat and simmer for 2 minutes stirring frequently. Drain the roast beef in a colander over a bowl reserving the sauce. Divide the roast beef evenly among roll bottoms top with roll tops. Serve sandwiches with reserved sauce for dunking.

butter garlic cloves deli roast beef ketchup chili sauce Worcestershire sauce dried basil dried oregano cayenne pepper dark beer

The Best (Do-Ahead) Turkey Gravy

In deep 12 inch skillet heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onions carrots celery and garlic and cook 8-10 minutes or until turkey wings and vegetables are browned stirring frequently. Transfer turkey and vegetables to a large bowl. Add wine to skillet and stir until browned bits are loosened. Return turkey and veggies to skillet. Stir in broth thyme and 3 cups water heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 45 minutes. Strain into an 8-cup measure or a large bowl; discard solids. Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat. Add flour to fat in saucepan; cook stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly stirring constantly. Pour gravy into a 2-quart container or medium bowl cover and refrigerate. At serving time reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like. Gravy can be reheated in microwave prior to serving.

onion carrots celery garlic dry white wine chicken broth dried thyme all-purpose flour water

Chicken & Asparagus With Cous Cous

Heat oil and butter in large frypan then add chicken pieces and cook until golden. Throw in the bacon olives (cut up if you wish) asparagus and 3/4 cup of the tomatoes. Cook until chicken is tender and bacon is crisp. Pour in the chicken stock and remaining tomatoes and cook until stock has formed a slightly thickened sauce.(Note some or all of the chicken stock can be replaced with wine if preferred). Place frypan in middle of table along with big bowl of cous cous and let people dig in!

chicken breast fillets asparagus spears bacon cherry tomatoes chopped tomato butter olive oil couscous

Loaded Baked Potato Salad

Place the potatoes in a greased 15x10x1 inch baking pan sprinkle with salt and pepper. Bake uncovered at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack. In a large bowl combine the potatoes eggs bacon cheese onion and pickles. In a small bowl combine the sour cream mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately.

salt pepper bacon cheddar cheese dill pickles sour cream mayonnaise mustard

Summer Fruit Tartlets

To make the dough sift the flour and sugar into a bowl. Stir in the ground almonds. Add the butter and stir in until the mixture resembles breadcrumbs. Add the egg yolk and milk and work in with a spatula then mix with your fingers until the dough binds together. Wrap the dough in plastic wrap and let chill in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit. On a flour counter roll out the dough and use it to line 12 deep tartlets or individiual bioche pans (can also use muffing pans if you can get it to form correctly). Prick the bottoms. Press a piece of foil into each tartlet covering the edges and bake in the oven for 10-15 minutes or until light golden brown. Remove the foil and bake for an additional 2-3 minutes. Transfer to a wire rack to cool. To make the filling place the cream cheese and sugar in a bowl and mix together. Place a spoonful of filling in each tart shell and arrange the fruit on top. Dust with sifted confectioners' sugar and serve. Tip #1: You can use store bought tart shells or phyllo dough if you wish (I would recommend following the instructions for cooking that come with the packages). Tip #2: You can substitute many different types of fillings such as mousse pudding yogurt etc.

all-purpose flour confectioners' sugar butter milk cream cheese confectioners' sugar

Strawberry Cake

Preheat over at 350 degrees. Mix together all cake ingredients and pour batter in 9 x 13” cake pan. Bake cake for 45 minutes.

strawberry Jell-O gelatin dessert flour eggs frozen strawberries margarine powdered sugar frozen strawberries

Fluffy Cottage Cheese Pancakes

In a large bowl blend the dry ingredients. In another bowl whisk the wet ingredients. Blend together and let sit for about 20 minutes. Heat a large frying pan over medium (or just slightly lower). Spray with butter flavored spray. Pour 1/3 Celsius into hot pan and cook until almost dry on the top. If underside gets too brown turn down heat. These are very hard to turn if they are not cooked enough on the first side. Flip and cook until the middle is no longer wet. Layer on a plate and cover tightly. These stay in the fridge very well. (They spread A LOT and it looks like sooo much but remember it is only 1/3 Celsius of stuff!).

oatmeal baking soda salt Splenda granular pumpkin pie spice cinnamon eggs cottage cheese milk vanilla

Rick Moonen's Catfish Sloppy Joes

To make the sloppy (BBQ Sauce) heat a saucepan over medium high heat and add the oil onion garlic and thyme and a pinch of salt Cook stirring often until the onion is softened but not browned about 5 minutes. Meanwhile combine the sugar and water in a skillet over medium high heat. Cook stirring the sugar in the skillet until the caramel is dark brown. Add the vinegar and clam juice and simmer until caramel is dissolved. Add the caramel clam juice mixture along with the ketchup Tabasco Worcestershire and white pepper to the onions and simmer for 20 minutes (sauce can be made in advance). For the Joe (fish) heat a saucepan over medium high heat. When the pan is hot add the oil pepper and onion and cook until soft. Add the paprika and saute for 1 minute. Add the catfish and saute for 1 minute. Add the BBQ sauce and bring to a simmer reduce heat to low and cook 6-7 minutes. Meanwhile butter the buns and toast them on a hot skillet. Serving suggestion: pile potato chips and pickles on the buns for crunch and then pile them high with the catfish sloppy joe.

catfish fillet coarse salt onion green bell pepper paprika butter onion garlic cloves thyme leaves coarse salt sugar water red wine vinegar ketchup Tabasco sauce Worcestershire sauce white pepper

Chicken and Barley Salad

Place barley in a bowl. Cover with warm water. Set aside for 30 minutes. Drain. Transfer to a large saucepan. Add 6 cups cold water. Bring to the boil over high heat. Reduce heat to low. Simmer for 25 to 30 minutes or until tender. Rinse under cold water. Drain. Transfer to a large bowl. Meanwhile place chicken peppercorns and brown onion in a large saucepan. Add 5 cups cold water. Partially cover. Bring to the boil over high heat. Reduce heat to low. Simmer for 5 to 7 minutes or until just cooked through. Remove from heat. Set aside for 5 minutes. Remove chicken from onion mixture. Set aside to cool slightly. Discard onion mixture. Shred chicken. Add chicken to barley. Add green onion bell pepper strips rocket and pine nuts. Season with pepper. Make dressing: Place lemon juice oil cumin and honey in a screw-top jar. Secure lid. Shake to combine. Pour over chicken mixture. Toss to combine. Serve.

pearl barley boneless skinless chicken breasts whole black peppercorn onion green onions baby rocket pine nuts lemon juice olive oil ground cumin honey