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Cheesy Scalloped Potatoes

Blend onion celery leaves parsley flour butter salt pepper and milk in a blender mixing thouroughly. Arrange potato slices in a buttered 2 quart baking dish. Pour blended mixture over potatoes. Cover loosely with tinfoil and bake at 350 degrees for 25 minutes. Remove tinfoil half way through. Sprinkle with grated cheese paprika and cayenne and bake for an additional 25 minutes. Broil until chesse is bubbly and golden.

potatoes onion celery leaves parsley flour butter salt fresh cracked pepper milk sharp cheddar cheese paprika cayenne

Blue Stilton Soup

Melt the butter in a saucepan add vegetables and fry gently for 5 minutes until soft but not browned. Stir in the flour and cook for 1 minute. Remove from heat. Stir in the wine and stock and return to heat. Bring to the boil stirring continuously until the soup thickens then simmer over low heat for 30 minutes. Cool slightly and liquidize or press the soup through a sieve. Return to the rinsed out pan. Add the milk and heat gently. Stir in the Stilton and English Cheddar seasonings and heavy cream until melted. ** Do not let the soup boil at this stage or it will curdle. Serve garnished with croutons.

butter onion celery ribs flour dry white wine milk Stilton cheese cheddar cheese cheddar cheese heavy cream crouton

Spinach & Stuffing Casserole

Preheat oven to 350. Comine first five ingredients in a mixing bowl. Place spinach in a glass baking dish. Spread stuffing mix over spinach. Bake 30 minutes.

herb seasoned stuffing mix Velveeta Mexican cheese onion butter frozen chopped spinach

Sugar Pie

Mix sugars and cornstarch add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from heat and add beaten egg whites vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown about 30-35 minutes.

white sugar brown sugar cornstarch vanilla nutmeg butter milk eggs

Bev's Chicken Noodle Casserole

Boil (stew) the chicken covered in water to cover (about 2 quarts) for about 2 1/2 hours. Remove from water (reserve) debone and tear chicken meat into bite size pieces. Saute in the melted butter the bell pepper celery and onion. Stir in the cheese. Add the olives mushrooms and chicken. Boil in 3 cups of the stock water the pkg. of spinach noodles until the water is absorbed. Add the noodles and can of mushroom soup to the chicken mixture and mix (adding more stock[i cup] if needed for moistness) pour mixture into a large greased casserole dish. Bake at 300 degrees F for 45 minutes (right before serving).

chicken margarine bell pepper celery onion processed cheese

Simply Delightful #5FIX

Stir fry potatoes until almost done in Olive Oil. Add Mushrooms and cook until done. Add fresh chopped Basil. Stir in fresh Spinach and only cook until Spinach is wilted. Salt and Peeper to taste.

fresh spinach fresh mushrooms fresh basil olive oil

Divine Divinity

Line a baking sheet with waxed paper. In a large heavy saucepan combine the sugar corn syrup and water. Bring to a boil over moderately high heat stirring constantly with a wooden spoon to dissolve the sugar. (Avoid splashing mixture onto sides of pan.) Boil for 3 minutes. If using a candy thermometer carefully clip to side of pan making sure bulb is immersed but not touching the bottom of the pan. Cook over moderate heat without stirring to 260º on candy thermometer hard-ball stage(15-18 minutes). (Or use this cold water test. Using a spoon drop a small amount of hot mixture into very cold not icy water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.). Remove pan from heat; remove the thermometer from saucepan. In a large bowl with very clean beaters and an electric mixer on medium to high beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally. Add the vanilla. Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5-6 minutes) scraping the side of the bowl occasionally. Stir in nuts(if using any). Working quickly drop by teaspoons onto waxed paper. If the divinity becomes too stiff beat in very hot water a few drops at a time until it is a softer consistency. Cool completely. To store cover tightly. Choose a dry day. Because sugar absorbs moisture from the air divinity may never set up if you try to make it on a humid day. Start with room temperature egg whites. They heat up to a greater volume than cold egg whites. Use a heavy-duty freestanding mixer. Beating divinity puts a strain on a mixer's motor. Portable mixers and lightweight freestanding mixers may not have heavy enough motors. Follow the recipe directions carefully. Timing is important. Adding the hot syrup too quickly or not beating the candy mixture long enough can cause divinity to fail. Overbeating the divinity will cause it to set up before you can drop it into individual pices.

sugar light corn syrup water vanilla walnuts

Ham and Cheese Ball

Beat cream cheese and yogurt in a large bowl at medium speed of a mixer until smooth. Stir in cheddar cheese ham onions horseradish and onions. Cover and chill for at least 1 hour. Shape cheese mixture into a ball and sprinkle with parsley. Press parsley gently into cheese ball. Wrap cheese ball in heavy duty plastic wrap and chill. Serve with fat free crackers. Serving size 1 TBS.

low-fat cream cheese plain low-fat yogurt reduced-fat sharp cheddar cheese lean ham green peppers country-style dijon mustard fresh parsley

Cream 'cheese' Frosting

Blend softened soy spread and margarine. Add sugar and vanilla and non-dairy milk until smooth.

margarine powdered sugar vanilla extract sea salt soymilk

Spiced Moroccan Salad

Mix together the harissa the 5 tablespoons of olive oil and the lime juice in a small bowl using a small wire whisk. Stir in the chopped cilantro mint and a grinding of pepper. Taste and adjust to your taste adding a little more lime or harissa if wished. Heat the remaining teaspoon of oil in a heavy-based pan add the almonds and fry until golden shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain season and set aside. Cut the Romaine into chunky slices stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds scallions olives and remaining cilantro leaves. Give the dressing a quick whisk then drizzle over the salad.

harissa olive oil lime juice cilantro mint leaves black pepper romaine lettuce hearts scallions kalamata olives

Norwegian Nisse Muffins

Mix ingredients together. Bake at 400 degrees Fahrenheit for 15 minutes.

flour baking soda baking powder salt clove eggs sugar vanilla cooking apples raisins pecans

Sparkling Cranberry Sangria

Combine wine cranberry juice orange juice liqueur orange slices and lime slices in large glass pitcher. Chill for 2 hours before serving. Just before serving pour the sangria into a punch bowl. Slowly add the flavored sparkling water.

dry red wine cranberry juice orange lime sparkling water

Danish Pastry Dough

Warm milk to 110 degrees. Sprinkle yeast over milk let sit for 5 minutes then whisk inches. Add eggs and vanilla whisk until just mixed. Put dry ingredients in food processor and pulse to mix. Add 3 Tbl of the butter pulse until butter is well incorporated. Put dry ingredients in mixing bowl with dough hook add wet ingredients and knead until just smooth and no dry spots remain. Don't overknead. Dough should be slightly wet. Place dough on lightly floured sheet pan shape into rough rectangle dust top with flour cover with plastic and refrigerate for 1 hour. Roll dough on lightly floured work surface into a 26x13 inch rectangle. Position so that short side is closest to you. Butter should be soft enough to spread but not so soft that it is melting. Spread butter by hand over lower 2/3 of dough leaving a 1/2 inch border around side and bottom edges. Fold upper 1/3 of dough toward the centerof the rectangle then fold the lower 2/3 over that. Crimp short edges and seam with your fingers to seal in butter. Turn dough so that crimped edge is to your right. Roll dough to a 21x13 inch rectangle using only enough flour to keep the dough from sticking. Brush off excess flour. Fold top 1/3 of dough toward the middle then lower 2/3 up over that. Place on sheetpan cover and refrigerate for 45 minutes. Repeat this process 3 more times refrigerating for 30 minutes between each turn. when all turns are complete place on sheetpan cover well with plastic and let dough rest overnight in the refrigerator. At this point dough can be refrigerated for 2 days or frozen for 2 weeks.

milk dry yeast eggs vanilla all-purpose flour granulated sugar salt unsalted butter

Junior League - Scallop, Orange and Artichoke Salad

For the dressing heat the wine in a saucepan until reduced to ½ cup. Stir in the balsamic vinegar. Add the carrot puree butter salt and pepper. Cook over low heat until blended stirring frequently. Remove from heat. Let stand until cool. For the salad sauté the scallops in olive oil in a skillet over medium-high heat until tender. Season with salt and pepper; drain. Toss the field greens artichokes and oranges in a bowl. Drizzle with the dressing and toss to coat. Divide the salad evenly among 4 serving plates. Top with the scallops.

red wine butter sea scallops artichoke hearts orange

Chewy, Peanut-Free, Granola Bars

Preheat oven to 350 degrees. In a large bowl mix together dry ingredients (barley flakes rolled outs crisped rice wheat germ flour almonds flax meal and coconut flakes. At a low heat slowly melt the sugar on the stove in a sauce pan stirring regularly (you can substitute additional honey and molasses for this if it's too much work but I couldn't get the \"stickiness\" I wanted without melting the sugar. Once the sugar s melted through immediately add the melted butter followed by the honey agave nectar and molasses. Stir in the sunflower butter vanilla extract and liquid lecithin. Once your wet ingredients are well combined pour them into the dry ingredients. Mix together with a wooden spoon until all the dry ingredients are incorporated. Finally add the chocolate chips. Spread into 2 greased 8x11 pans. Use a glass to smooth out the mixture making it uniform in thickness. Feel free to add additional chocolate chips at this time if they don't seem to be evenly dispersed. I just sprinkle them where I want them and then roll them into the mixture with the glass. Cook at 350 degrees for 20 minute. For best results let cool in the greased pans for 12-24 hours before cutting. Cut them into bar form and they are ready to eat!

rolled barley rolled oats toasted wheat germ white whole wheat flour flax seed meal coconut flakes butter sugar honey molasses vanilla extract

Best Meatballs Ever

Take the meat and put it into a large bowl. Mix in bread crumbs egg cheese salt pepper oregano garlic and parsley. Mix until well combined. Wash hands and pour tomato sauce into a large skillet. Bring up to a medium simmer. Begin to form meatballs about the size of a golf ball. Place meatballs into simmering sauce and cook for 5-7 minute At this point bring a large pot of water to boil. Once water is boiling add pasta and cook for 8-10 minute The meatballs should be done by now. If the sauce begins to simmer too violently turn the pan down. Check to see if the meatballs are done by cutting one open. Serve on large plate with pasta and meatballs. Crusty toasted bread and green beans with balsamic vinegar are a must!

lean ground turkey flat-leaf Italian parsley garlic cloves egg parmesan cheese salt black pepper dried oregano tomato sauce

Potato Salad

Boil Potatoes in their skin till cooked. Cool and peel. Mix all dressing ingredients together (Miracle Whip mayonnaise onions and vinegar). Depending on preference you can make more dressing; the Mayo to Miracle Whip ratio is 2-1. When Potatoes are peeled cut into bite sized chunks. Layer dressing and Potatoes as you cut them. Lightly toss till Potatoes are covered in dressing. Cover and let sit in fridge overnight to absorb flavors.

idaho potatoes Miracle Whip mayonnaise onions cider vinegar

Avocado Spread

Split and pit the avacado add to food processor blend until chunky. Add garlic and spinach process until it begins to come together. While food processor is still running stream in olive oil until it reaches a smooth consistency or your desired consistency (approx 1 - 2 mintues) . For best flavor refrigerate over night and stir well before serving.

avocado garlic extra virgin olive oil

Lemon Pasta

In a large bowl combine lemon rind and juice parmesan and oil. Set aside. In a large pot of boiling salted water cook pasta according to package directions. Drain reserving 1/2 cup of the cooking water. Add hot pasta to the lemon sauce. Season with salt and pepper to taste. Toss adding reserved cooking water as necessary until pasta is well coated with sauce. Ganish with basil. Makes 8 servings as an appetizer or 4 as a main course. VARIATION: Lemon Asparagus Pasta: In the water to be used for cooking pasta cook 1 lb trimmed asparagus until tender. Remove with a slotted spoon and rinse under cold water; chop. To reheat add to pasta for the last few minutes of cooking.

lemons rind of parmesan cheese olive oil pasta fresh basil

Homemade Mayonnaise

Combine and whisk the three egg yolks with the French mustard. Gradually add the olive oil while whisking the whole time until the mixture thickens. Finally add a squeeze of lemon juice. Season with salt and pepper.

French mustard extra virgin olive oil lemon juice

Bacon Cheeseburger Meatloaf

Preheat oven to 350 degrees. Spray a baking dish with pam spray. In a bowl combine the first 9 ingredients mixing well by hand. In a small bowl combine ketchup and mustard. Stir in 1/4 cup ketchup mixture into meat mixture. Place meat mixture in a baking dish and shape into a loaf. Spread remaining ketchup mixture over meatloaf. Bake for 1.5 hours at 350 degrees. Remove from oven and drain oil. Top with French-fried onions and cook for 15 more minutes.

eggs bacon cheddar cheese Worcestershire sauce mustard ketchup

Scallion Corn Sticks

In a large mixing bowl combine the cornmeal flour baking powder baking soda and salt and stir until well blended. Add the eggs one at a time beating the mixture well after each addition. Add the buttermilk and stir until well blended then add the shortening and scallions and stir until smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour. Preheat the oven to 500° F. Grease two or three cast-iron corn-stick pans and set in the oven until the molds are scorching hot. Spoon the batter into the molds and bake until the tops are golden and crisp about 10-12 minutes. Serve piping hot.

yellow cornmeal all-purpose flour baking powder baking soda salt eggs buttermilk vegetable shortening scallions

Zesty Kale and Sweet Potato Bowl

Preheat oven 400. Combine sweet potatoes 1 1/2 teaspoons broth 1/2 teaspoon chili powder 1/8 teaspoon salt and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil–lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil and toss to coat. Bake until potatoes are tender and peppers are lightly charred about 30 minutes stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips. Cook almonds in a small skillet over medium until toasted 2 to 3 minutes. Add 1 teaspoon broth remaining 1/2 teaspoon chili powder 1/8 teaspoon salt 1 teaspoon rind and sugar; cook stirring occasionally 1 minute. Whisk together remaining 5 teaspoons wine remaining 3/4 teaspoon salt remaining 1/4 teaspoon black pepper remaining 1 teaspoon rind juice and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale sweet potatoes and bell pepper. Drizzle with juice mixture; top evenly with coated almonds Cotija and avocado. Serve with lime wedges.

sweet potato chili powder broth wine chili powder pepper red bell pepper lime rind sugar lime juice cilantro kale avocado lime wedges

Spinach Salad With Lamb and Basil

Sprinkle salt and pepper over lamb in a sealable plastic bag combine lamb 2 tablespoons oil and 1 tablespoon basil turning lamb to coat evenly. Marinate lamb covered and chilled 4 hours. Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers covered until assembling salad. In the food processor coarsely crumble goat cheese and mix with with 2 tablespoons oil (or less I eyeball it) and 1 tablespoon basil. Chill goat cheese covered until assembling salad. In a blender blend remaining 1/4 cup oil remaining tablespoon basil and salt and pepper to taste until smooth. Transfer basil oil to a small bowl. Chill basil oil covered while preparing lamb. Bring basil oil to room temperature before assembling salad. Preheat oven to 450°F. In an ovenproof skillet over moderately high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes or until a meat thermometer registers 140°F for medium-rare. Cool lamb. Chill lamb covered at least 2 hours and up to 1 day. Cut lamb into thin slices. Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Scatter come peppers evenly over spinach and mound some goat cheese in center of each plate. Arrange lamb slices around goat cheese and drizzle salads with basil oil.

boneless lamb loin extra virgin olive oil extra virgin olive oil fresh basil leaves red bell peppers red wine vinegar spinach

Cajun Cornbread Dressing

SEASONING MIX: Combine thoroughly set aside. In large sauce pan melt butter. Add onions bell pepper celery garlic and bay leaves; cook over high heat about 2 minutes stirring frequently. Add seasoning mix and continue cooking 5 more minutes. Stir in sausage chicken broth and Tabasco. Cook 5 minutes. Turn off heat. Add cornbread milk and eggs. Spoon into a greased baking dish. Bake at 350°F until brown on top about 40 minutes.

salt white pepper oregano onion powder thyme unsalted butter onion green pepper celery garlic bay leaves andouille sausage chicken broth Tabasco sauce evaporated milk eggs

Creamy Kid-Friendly Eggnog

In a large bowl beat the cream until thick. Add eggs sugar vanilla and rum essence beating continuously. One the mixture is thick and creamy add milk while continuing to beat the mixture. Serve with a dash of nutmeg.

eggs caster sugar vanilla extract milk nutmeg

Buttery Cinnamon Skillet Apples

Peel core and cut apples in half. In a skillet melt butter over medium heat. Stir in the sugar cornstarch and cinnamon; mix well then add in water. Add in the apples to the sauce; cover and cook over medium heat occasionally spooning the sauce over the apples as they cook. Cook for 12-15 minutes until the apples are fork-tender and the sauce is thick. To serve; place two apple halves in a dish and ladle approximately 1/2 cup butter/cinnamon sauce over each serving.

cooking apples butter sugar cornstarch water cinnamon

Jamba Juice at Home Apricot Affinity Smoothie

sing a blender or Vita-Mix process all ingredients until smooth. Pour into a glass.

pear apricot

Shallot and Avocado Salad

Prepare dressing by mashing garlic with salt stirring in oil and lemon juice or vinegar and seasoning with pepper to taste. Peel and seed avocado. Slice vertically from end to end into thin wedges and dip wedges in lemon juice to prevent yellowing. Arrange wedges in a slightly overlapping strip on a serving plate. Arrange shallots in a strip down the middle of the avocado. Dress to taste.

avocados lemon juice shallot garlic salt lemon juice white wine vinegar Dijon mustard olive oil fresh ground pepper

Duszona Wolowina W Potrawce Grzybowej (Polish Braised Beef)

Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours). Pat the beef dry with paper towel and sprinkle on all sides with salt and pepper. In a heavy skillet heat the oil until it is very hot but not smoking and brown the beef turning it often so it browns evenly on all sides and doesn't burn (about 15 minutes). Transfer the meat to a large casserole dish. Bring broth and tomato paste to a boil over high heat in the skillet stirring constantly (scraping the bottom and sides of the pan). Pour the broth over the meat cover tightly and let simmer for 2 hours. Place the mushrooms in a 1-qt saucepan with their soaking water and bring to a boil over high heat; reduce to low heat and let simmer uncovered for 30 minutes. Strain the mushrooms reserving the liquid in a separate bowl. Finely chop the mushrooms. In a small pan melt the butter and sauté the onions and garlic over medium heat until the onions are translucent but not browned (2-3 minutes). Add the mushrooms and cook for another 2-3 minutes. Remove mixture from heat and let cool to room temperature. Stir in bread crumbs egg salt thyme pepper and parsley. Moisten with 1 tablespoon reserved water from mushrooms. When the meat has been braised remove it from the casserole dish and with a very sharp knife slice it crosswise into 12 thin slices (slice to within an inch of the bottom but do NOT slice all the way through). Divide the stuffing into 6 equal portions and spread a portion on every other slice of meat spreading as evenly as possible. Slide 2 pieces of string under the beef criss-crossing them in the middle; bring them over the top and knot them securely to hold the slices in place. Return the beef to the casserole dish and top with remaining reserved water from the mushrooms. Bring to a boil over high heat; reduce to low and let simmer until meat is tender (about 45 minutes). Remove beef from pan and cover with foil to keep warm while you prepare the sauce. Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish. Return to a boil over medium heat. In a small bowl beat together all of the ingredients listed under sauce. Beat about 1/2 cup of the hot stock into the sour cream mixture and slowly pour back into the casserole dish. Let simmer stirring constantly until sauce thickens slightly (2-3 minutes) (Do NOT let it come to a boil or it may curdle). Remove the strings and cut through every other slice of beef so that each serving consists of two slices of meat with stuffing in between. Serve with sauce on the side.

beef eye round coarse salt pepper olive oil beef broth tomato paste dried mushrooms boiling water unsalted butter onion garlic egg salt dried thyme pepper parsley flour sour cream

Zesty Parmesan Chicken Tenders

Preheat oven to 450º. Melt butter and combine with red pepper flakes. Brush 2 tbsp butter over a foil lined baking pan and set the remaining butter aside. Whisk egg and blend in mustard and horseradish. Coat chicken with egg mixture. Combine breadcrumbs cheese and Italian seasoning in a shallow bowl. Remove the chicken tenders from the egg mixture and coat them with the breadcrumb mixture. Place the pieces on the prepared pan. Drizzle reserved butter mixture over the chicken tenders. Bake 15 to 20 minutes or until the chicken pieces are browned and thoroughly cooked.

butter red pepper flakes egg horseradish mustard parmesan cheese

Lemon Salmon Burgers

Combine all ingredients and form into 4 patties. Chill for 1 hour before grilling. Grill or broil until hot through.

salmon green onion garlic lemon juice and zest of

Chocolate Covered Cherries - Simple Style

Cream butter and beat in marshmallow creme and salt. Add powdered sugar. Turn and kneed until mixed thoroughly. Refrigerate the mixture for 2 hours . De-stem drain and dry the cherries. Cover each individual cherry with some of the marshmallow mixture until completely covered and freeze solid. (usually about an hour). Melt chocolate in double broiler. (you can also use your microwave on a very low power setting just be careful not to burn the chocolate). Dip marshmallow covered cherries in chocolate and place an a wax paper-lined cookie sheet. Refrigerate for 2 hours and serve.

butter marshmallow creme maraschino cherries powdered sugar

The Gourmets' Pumpkin Bake

Steam Pumpkin till just soft. Drain and set aside. melt butter in pan and fry the onions garlic celery and carrots til soft not browned. Add herbs and breadcrumbs. Stir to mix well remove from heat. Grease a 1.5 litre baking dish. Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin. Over low heat mix yogurt sesame oil and cheese till cheese melts stir in the egg. remove from heat. Pour the sauce over the pumpkin and sprinkle with the chives. Bake in oven 180c till nice and golden.

prepared pumpkin butter onions garlic clove carrots celery dried herbs plain yogurt egg chives hard cheese

Creamy Nutella Cheesecake

Heat oven to 350 degrees F. In a small mixing bowl combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes. In the bowl of a mixer beat cream cheese sugar flour and vanilla extract until just combined. Add egg yolks and egg beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet just enough to fill the pan halfway up the side of the springform pan. This will help buffer the heat from the bottom of the oven. Bake for 1 1/2 hours or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan cool and store in the refrigerator. Makes about 12 slices.

butter granulated sugar cream cheese granulated sugar all-purpose flour vanilla extract egg milk

Kalf Tong - Calf's Tongue

Place tongues bay leaves onion peppercorns and salt in a stockpot; cover with water. Cook until tender 1 1/2 to 2 hours. Remove the skin and root ends; cut in half lengthwise. Strain liquid; add flour mixed with a little water and the horseradish. Cook until smooth stirring constantly. Place tongues on a serving platter and pour sauce over.

bay leaves onion peppercorn salt flour

Southern Style Greens

Spray the bottom of your largest stock or soup pot with non-stick spray and brown the ham hocks for a few minutes over med-high heat. Add the water to pot and scrape up any brown bits - but leave them in the pot for flavor. Add the diced turnips. Wash the greens to remove any dirt or sand and chop coarsely (removing large or tough stems.). Add greens to your pot - you can do this as you chop them and turn heat to medium-low. Stir the greens occasionally and add more water as neccesary. Season to taste with your greens seasoning mix. Appx. 1-3 tablespoons per pound of fresh greens. Let simmer covered for at least one hour - the longer the better. Greens should be completely wilted and any stems should be very tender. Remove ham hocks from pot let cool for a few minutes and then remove fat and bone. Chop the meat into small bits and add back to the pot. Adjust seasonings to taste. Serve with hot pepper vinegar to splash over the top. ***if a ready-made greens seasoning is not available - try using salt pepper garlic powder dehydrated onions paprika etc. - or your favorite seasoning blend. ***this can also be a vegetarian dish - just leave out the ham hocks - but you might want to add a bit of \"Liquid Smoke\" to get that smoky flavor.

greens ham hock turnips water

Simple, yet Elegant Fresh Green Beans

Wash and snip the ends of green beans. In a pan saute the onions and garlic until soft. Add the chopped tomato and a bit of water cook for 15 minutes until mixture has become soft and well mixed together. Add the green beans salt & pepper and seasoning salt. If water evaporated add a little more to help beans cook. Cover and cook until beans are crisp yet tender approximately 20 minutes. There should be some liquid not much spoon beans onto a platter spooning tomato pieces on top of beans. You could garnish with toasted slivered almonds if you like. Serve next to your favorite entree.

fresh green beans tomatoes garlic clove onion butter water seasoning salt

Rhubarb Muffins

Preheat oven to 400 degrees. Combine first 5 ingredients in large bowl. Stir in rhubarb and nuts. Pour in lined muffin tins. In small bowl combine topping ingredients. Sprinkle on muffins. Bake for 20 minutes.

brown sugar canola oil egg vanilla buttermilk flour baking soda salt baking powder rhubarb butter sugar cinnamon

Grilled Fruit With Strawberry Dip

In a blender purée cheese strawberries yogurt and ginger together until smooth. Refrigerate for 2 hours before grilling fruit. When ready to grill fruit thread pieces of prepared fruit onto 8 skewers. Mix together vinegar and sugar. Grill fruit until lightly browned turning frequently and brushing with vinegar mixture during grilling. Serve grilled fruit with sauce on side.

part-skim ricotta cheese frozen strawberries plain nonfat yogurt ground ginger strawberries pineapple chunks plums granulated sugar

Young Jewel Fried Rice (Yeung Chau Chow Faan)

Mix together pepper m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft and put aside. Turn up heat; add remainder of oil and add the meats bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area. You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper halved and finely diced is also a good substitute for the bean sprouts and will brighten the color.

rice shrimp chicken fresh bean sprouts scallions lettuce eggs pepper soy sauce

Anastasia's Best Baked Beans (Slow-Cooker and Oven Recipe):

Anastasia's Best-Ever Baked Beans: •\t5 cans of pork and beans (15 ounce cans – VanCamps's Pork and Beans or similar). •\t2 medium or 1 large onion chopped (yellow or sweet onion not vidalia). •\t1 to 2 tablespoons butter (for sauteing onions). •\t3/4 cup ketchup. •\t1/2 cup molasses. •\t3 tablespoons yellow mustard. •\t1/4 to 1/2 cup brown sugar (use less for less sweetness). •\t6 to 8 slices uncooked bacon each cut in half or thirds. Preheat oven to 325* F. degrees f. Spray a 9x13 baking dish with non-stick cooking spray. Saute onions over medium to medium-high heat in butter until onions are tender and translucent. Mix beans sauteed onions ketchup mustard molasses and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer (see photo above). Bake on middle rack of oven uncovered for 2-3 hours. Beans are ready when the top is dark and caramelized. Serve warm. Enjoy! TIP - Make in Slow Cooker. These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won't get that nice caramelize top but it will still be delicious if you're in a pinch for time. Be sure to saute the onions first. BEANS FROM SCRATCH - If you want to make baked beans from scratch head here for a great recipe - Boston Baked Beans - \"A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans this recipe is still quite easy.\".

water water

Pumpkin Spice Cupcakes

1. Heat oven to 350°F Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners. 2. For cupcakes: In a medium-size bowl whisk flour pumpkin pie spice baking soda baking powder and salt together until well blended; set aside. 3. Beat sugar vegetable oil buttermilk pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined. 4. Divide among liners filling each about 2/3 full. 5. Bake at 350°F for about 12 minutes for the minis 18 minutes for the regulars and 26 minutes for the jumbos or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. 6. For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar vanilla and milk and beat until smooth and a good spreading consistency 2 minutes. Add an additional tablespoon of milk if mixture is too thick. 7. Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar alternating between fine and corase sugars as desired. To make indentations press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.

all-purpose flour pumpkin pie spice baking soda baking powder salt granulated sugar unsweetened applesauce low-fat buttermilk pumpkin puree eggs fat free cream cheese unsalted butter confectioners' sugar vanilla extract skim milk

Stuffed Tomatoes With Eggplant and Potato

Soak eggplant cubes into 3 teaspoons of salty water for about 15 minutes drain squeeze the excess water. Boil potato cubes for 10 minutes. Preheat the oven to 400 F. Cut a 1/2\" slice off of top's of tomatoes and scoop insides out. Cut insides into small pieces and put aside. In a medium fry-pan saute the onion with olive oil for 2 minutes and add garlic. Saute until soft. Add tomato pulp eggplant and potatoes. Saute for about 5 minutes over medium heat. Add balsamic vinegar salt sugar turmeric powder curry powder and saute for 5 more minutes over low heat. Stir occasionally. Turn the heat off and add the rest of the ingredients except cheese. Mix well. Fill the tomatoes with the mixture using a teaspoon. Place the stuffed tomatoes in a baking dish. Sprinkle with cheese. Bake for 30 minutes. Serve hot.

tomatoes onion garlic clove olive oil eggplant basil cheese egg oregano of fresh mint turmeric powder curry powder russet potato salt sugar black pepper

Xian on the Beach

Chill a cocktail glass with ice or in the freezer. Pour absolut ruby red and cranberry juice into a shaker. Fill the shaker with ice cubes and shake it until the shaker is very cold. Empty the cocktail glass from ice and water. Strain the drink into the cocktail glass. Garnish with a whole strawberry.

vodka cranberry juice strawberry

Tequila-Glazed Grilled Chicken Thighs

Preheat grill to medium-high heat. Combine the first 4 ingredients in a small bowl and rub evenly over chicken. Bring the pineapple juice tequila and honey to a boil in a small saucepan and cook until reduced to 1/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl and stir well. Add cornstarch mixture to juice mixture stirring constantly with a whisk. Bring to a boil and cook for 1 minute stirring constantly. Remove from heat and stir in lime rind lime juice and red pepper. Place chicken on grill rack coated with cooking spray cover and grill in direct heat for 5 minutes on each side basting occasionally with juice mixture. Move chicken to indirect heat cover and grill 5 minutes on each side or until done basting occasionally.

chicken thighs ground cumin chili powder kosher salt honey cornstarch water lime rind fresh lime juice crushed red pepper flakes

Hard Core Brownies With Caramel Sauce

Position an oven rack in the center of the oven and preheat to 350 degrees F. In a large mixing bowl stir together the cocoa powder flour and salt. Set aside. In a separate bowl using an electric mixer cream the butter and sugar until light and fluffy. Add the eggs and beat until thick and lemon-colored about 2 minutes. Blend in the vanilla and the melted and cooled chocolate. Slowly add in the cocoa-flour mixture mixing until combined. Stir in the chocolate chips and pecans saving some pecans for garnishing the top. Generously butter and flour a 13 by 9-inch pan. You can also use a 10-inch springform pan. Fill the pan with batter and dot with pecans. Bake until a wood pick or skewer inserted in the center comes out moist from the melted chocolate (not batter) about 25 minutes. The top will likely start to show some cracks - it is drier than the interior. Let the brownies cool completely on a wire rack. Cut into 12 squares or if using a round springform pan cut into a nice big triangle. Top each brownie with warm caramel sauce and a small scoop of your favorite vanilla ice cream. Caramel Sauce: Put the water and sugar in a saucepan over medium heat. Bring the mixture to a bare boil to dissolve the sugar and then jack up the heat to a full rolling boil and let it boil away for 20 to 30 minutes or until brownish. Do not touch it. As soon as the sugar is medium brown in color whisk in the cream (carefully it can splatter). The sugar will clump but gradually be mixed in to the 'syrup'. Continue to boil until thicker. It will thicken even more as it cools. Season with salt and cayenne pepper. Serve warm on top of the brownie with a scoop of vanilla ice cream.

cocoa powder all-purpose flour salt unsalted butter sugar eggs vanilla extract pecans vanilla ice cream water sugar coarse salt ground cayenne pepper

Sprite Cake

preheat oven to 325 degrees. cream butter and sugar with blender add extracts. Add eggs one at a time; mix well. alternate adding flour and sprite; mix well. Pour into a floured and greased pan. bake 1 hour and 30 minutes. Cake should be golden brown when done.

butter sugar lemon vanilla extract eggs flour

Ginger Steamed Salmon

Bring a pan of water to the boil. Finely slice the ginger and lay in the base of a steamer (preferably a bamboo one). Squeeze the lemon or lime juice over the salmon season with salt and sit the fillets on top of the ginger. Place the steamer over the water cover with the lid and cook for 5 minutes or until the fish is cooked. Serve immediately with stir-fried vegetables and noodles or rice.

salmon fillets lemons lime

Healthy Chicken and Vegetable Sausage Rolls

Process the crumbs chicken and unbeaten egg in a food processor until well combined place in a bowl mix well with vegetables and herbs then season to taste. Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along the centre of each piece fold 1 edge of the pastry over and tuck in beside the filling then fold over the other side to make a roll pressing down lightly to seal. Repeat with the remaining pastry and filling cut the rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place the rolls onto baking sheets and chill for 30 minutes brush with the beaten egg and sprinkle with the sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

chicken breasts egg egg salt zucchini carrot onion coriander leaves flat leaf parsley frozen puff pastry sesame seeds tomatoes

Sweet Tomato Chutney

Put the chopped garlic ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth. In a 4-quart heavy-bottomed pot with non-metallic finish place the tomatoes and juice from the can the rest of the vinegar the sugar salt and cayenne pepper (or if you prefer add the cayenne at the end a little at a time stirring and tasting as you do so). Bring to a boil. Add puree from blender. Lower heat and simmer gently uncovered for about 1 1/2 to 2 hours or until chutney becomes thick. (A film should cling to a spoon dipped in it.) Stir occasionally at first and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes. You should end up with 2 1/2 cups of chutney and it should be atleast as thick as honey after it cools. If the canned tomatoes you used have a lot of liquid in them a longer cooking time may be required resulting in a little less chutney. Add the almonds and the raisins. Simmer stirring another 5 minutes. Turn heat off and allow to cool. Bottle. Keep refrigerated.

garlic fresh ginger red wine vinegar whole tomatoes sugar salt cayenne pepper golden raisins

Pumpkin Butterscotch-Chip Cookies

Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper. Stir the flour baking powder baking soda salt and cinnamon together in a medium bowl and set aside. In a large bowl using an electric mixer on medium speed beat the eggs and sugar until smooth and lightened in color about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed mix in the oil pumpkin and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips. Using an ice cream scoop with a 1/4-cup capacity scoop mounds of the dough onto the prepared baking sheets spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough then use a thin metal spatula to smooth the mounds. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry about 16 minutes. Cool them on the baking sheets for 5 minutes then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

unbleached all-purpose flour baking powder baking soda salt ground cinnamon eggs granulated sugar canola oil canned pumpkin vanilla extract powdered sugar

Mini-Frittatas With Green Chile and Pasta

Preheat oven @ 350. Coat a 12 cup muffin pan or 2 six cup pans. In a medium pot add macaroni and half and half warming over medium heat.Add cheese stirring constantlyto incorporate noodles into cheese sauce about 4-5 minutes. Evenly add cheese and noodles into each greased muffin cup filling about 2/3 of the way.In a large bowl add the eggs and beat until frothy.Add the chopped ham green chiles scallion salt and pepper mix until combined. Pour the egg mixture onto the muffin cups over the pasta until nearly full.Place in preheated oven and cook until puffy and eggs are cooked through about 20-25 minutes.Remove from oven. Gently use a butter knife around the inside edges of the muffin cups to pry frittatas out of the pan. Serve.

half-and-half cream monterey jack pepper cheese eggs green chilies ham scallions kosher salt ground black pepper

Avocado and Cilantro Dip

Mix cream cheese and milk until well blended. Add remaining ingredients; mix well. Cover. Refrigerate several hours or until chilled.

cream cheese spread milk avocado cilantro garlic

Uh-Mazing Lip Gloss

Mix kool-aid with teaspoon water to get a full color. Mix with crisco. If you struggle to mix it all put Crisco in microwave for 15 seconds. Enjoy!

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Hoppin' John

Heat oil and butter in dutch oven. Sear salt pork on all sides for four minutes. Add the onion celery green pepper and garlic and saute for another four to five minutes. Add the peas half the stock and all seasonings. Bring to a boil and simmer with the lid off for thirty to forty minutes or until reduced to 1/4 cup of liquid. Add remaining cup of stock and return to a boil. Reduce to a simmer and simmer for another ten minutes. Add Minute Rice stir and let sit covered until rice becomes the texture you like. Serve with hot sauce and some soppin' bread.

olive oil unsalted butter salt pork onion celery green pepper garlic black-eyed peas bay leaf thyme salt black pepper cayenne

Old Fashioned Rolled Dumplings

Combine flour baking powder and salt. Cut in shortening and add milk to make a stiff dough. Roll out to about 1/8 inch thickness and cut into 1 inch squares 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.

all-purpose flour baking powder salt shortening milk broth

Yummy Cabbage Soup

Using a large pot combine all ingredients and bring to a boil. Reduce to low and allow to simmer for approximately 2 hours. Enjoy!

crushed tomatoes tomato paste water instant chicken bouillon cabbage carrot onion potato celery kidney beans cayenne

Debbies Green Beans

Place all ingredients in 2 quart saucepan. Simmer covered 30 minutes.

green beans water garlic onions bacon grease salt pepper sugar

Spiced Rum Balls

Crush vanilla wafers in food processor. In mixer combine crushed vanilla wafers with confectioner's sugar and all spices. Add corn syrup then brandy and rum. Mix until all are combined well. Roll into 1 inch balls and chill on baking sheets until firm. Roll in confectioner's sugar. Store in airtight container.

confectioners' sugar nutmeg cinnamon ground ginger light corn syrup brandy rum

Easy Beef Stew over Rice or Noodles

saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) - remove and set aside. salt and pepper meat then sprinkle with flour to coat all sides. Brown meat well on all sides in 2 T olive oil about 10 minutes deglaze the pan with the sherry- getting up all the bits add soup and vegetables and stir until bubbly. serve over rice or egg noodles with green salad.

onion fennel bulb celery garlic cloves olive oil beef steaks sherry wine olive oil

Dense, Delicious Brownies (Gluten-Free, Dairy/Casein-Free)

Preheat oven to 350°F. Lightly grease an 8x8 pan and set aside. In a small bowl mix together flour xanthan gum and salt. Set aside. In a large bowl stir together cocoa and margarine 'til well combined. Mix in sugar until completely saturated. Break egg into a small bowl then mix completely into cocoa mixture. Do the same with the second egg. Stir in extracts. Mix in flour combining completely but not overmixing. Stir in non-dairy chocolate chips. Bake for 20-22 minutes checking with a toothpick for doneness. Let cook in pan then remove and eat it. Don't share.

sugar eggs vanilla extract xanthan gum salt

Salvadoran Quesadilla (Sweet Breakfast Cake, Gluten Free)

Gather your ingredients then preheat the oven to 350°F. Whisk together the rice flour baking powder and salt. Meanwhile in a standing mixer cream the butter with sugar. Drop in the eggs one at a time. Beat until fully incorporated and scrape down the sides. Then add the sour cream. Once you’ve whisked that in add the rice flour mixture. ‘Don’t forget the cheese please! Spoon into greased cupcake tins. Leave some room for them to rise up (they aren’t meant to have “muffin tops” though). Sprinkle with sesame seeds. Bake at 350F for about 15-20 min or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins. Eat at room temperature with a big cuppa coffee.

baking powder salt butter sugar eggs sour cream hard cheese sesame seeds

Oatmeal Pancake

lace dry ingredients in blender and process until the oat flakes become fine. Transfer dry ingredients into medium bowl. In a separate bowl lightly mix liquid ingredients then add to dry ingredients mixing only until moistened. Let batter stand 5 minutes the spoon batter onto preheated griddle for cooking. Turn pancakes when edges are firm.

quick-cooking oats whole wheat flour baking powder skim milk

Salad Asian Salad, Crunchy Salad, Tsunami Salad, It's All Good

Dressing: combine ingredients and shake well. Shred 1 head of Napa cabbage and add 4 green onions sliced thin. Set aside. Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown. Add 1/2 cup slivered almonds and 1/2 cup sesame seeds. Drain on paper towels. (This can be done ahead and placed in a plastic bag or container when cooled until ready for use). Just before serving add noodle mixture and dressing to cabbage and toss together.

napa cabbage green onions butter sesame seeds olive oil sugar vinegar soy sauce

Thai Corn Fritters (Tod Man Khao Pod)

Start boiling corn on the cob. Alternately an equivalent amount of frozen corn can be used in step 5 below. Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller pot will allow less oil to be used to permit coverage of the fritters. Alternately other cooking oils can be used. Mix masa harina cornflour baking powder and 1/2 tablespoon of salt in a mixing bowl. Beat egg separately then add to the dry mix. Fold in egg curry paste freshly grated ginger and lime juice until fully blended. Cut boiled corn from the cob and blend into the mixture. Using a tablespoon carefully drop spoonfuls of mixture into the oil. Avoid dropping the spoonfuls of mixture to prevent oil spatter. Ideally a cookie scoop can be used to create uniform fritters. The fritters cook quickly in the pan so watch for browning on the underside. This can happen in a little as 30 seconds. Using a fork carefully turn over the fritters to brown the other side. Place completed fritters on a paper towel to remove excess grease.

cornflour baking powder kosher salt curry paste ginger lime juice egg olive oil

Thai-Style Green Beans

Combine the soy sauce oyster sauce peanut butter and crused red pepper in a small bowl; set aside. Rinse the beans and place in a microwave safe dish cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave. Remove beans from microwave rinse in cool water and allow to drain while preparing the sauce. In a skillet or wok heat the 1 teaspoon oil add the minced shallot and grated gingerroot. Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth. If using a natural peanut butter it may be necessary to add a tablespoon or so of water to the pan to aid in making the sauce smooth and creamy. Once the sauce is thoroughly combined stir in beans and warm in sauce. Prior to serving sprinkle with chopped cilantro and peanuts if desired.

light soy sauce oyster sauce creamy peanut butter crushed red pepper flakes shallot gingerroot green beans cilantro

Tangy 'n' Spicy Vegetarian Collard Greens

Clean 3 bunches of collard greens thoroughly by sprinkling with salt washing and rinsing. Cut greens as desired then set aside. In a large pot heat 7 cups of water and brown sugar to boiling. Meanwhile in a large skillet heat 2 tablespoons of olive oil and sautee garlic onion and both peppers until tender. Add contents of skillet to the water and reduce heat to medium. As water continues to boil gently add liquid smoke vinegars bay leaves thyme celery salt black pepper cheesecloth-bagged coriander onion powder red pepper and Worcestershire sauce to pot. Add all greens to pot stirring gently to submerge greens into broth. Cook on medium heat for 45 minutes. Then reduce heat to low and simmer for another 20 minutes. Taste the \"pot liquor\" and add the extra cup of water if desired to reduce the \"kick\ making your greens more mild and less spicy. Serve with sweet cornbread. Enjoy!

water brown sugar olive oil garlic cloves red bell pepper yellow bell pepper liquid smoke apple cider vinegar dried thyme black pepper onion powder dry crushed red pepper Worcestershire sauce water

Twenty-Minute Chicken Stew

Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until tender stirring often about 1 minute. Add the chicken breast and potatoes and sauté until the chicken loses its raw look stirring constantly about 2 minutes. Add flour thyme and sage and stir until the chicken is coated with flour. Stir in the broth and bring to a boil stirring often. Turn down to a simmer cover and cook until the potatoes are tender about 12 minutes. Stir in the peas carrots green beans and milk and heat through. Season to taste with salt and pepper if desired. Keep warm or serve immediately. Servings: 6. Nutritional Information Per Serving: Calories 270; Total fat 5g; Saturated fat 1.5g;. Cholesterol 65mg; Sodium 490mg; Carbohydrate 27g; Fiber 4g; Protein 29g; Vitamin A 90%DV*; Vitamin C 25%DV; Calcium 8%DV; Iron 15%DV. *Daily Value.

onion boneless skinless chicken breast all-purpose flour dried thyme dried sage reduced-sodium chicken broth peas carrots 2% low-fat milk

Parmesan-Paprika Twists

Heat oven to 375°. In a small bowl toss the Parmesan cheese paprika salt and cayenne pepper together. On a lightly floured surface roll the pastry sheet into a 10 x 12 inch rectangle; cut it lengthwise to make two 5x12 inch strips. Brush the strips evenly with the beaten egg and spread the filling over both strips making sure you come to the edges. Lightly press the filling into the sticks onto the pastry. With a large chef’s knife or a pizza cutter cut each strip crosswise into twenty-four ½-inch strips. Pick up a strip twist it two times and lay it on a baking sheet pressing the ends lightly into the sheet to keep it from untwisting. Continue with all the strips; if any cheese falls off scoop it up and sprinkle over the twists. Bake until the twists are puffed light brown and no longer dough about 15 minutes (taste to make sure it is dry all the way through); let cool on a rack and serve within an hour or two.

parmesan cheese kosher salt cayenne pepper frozen puff pastry egg water salt

Shearer's Damper

Pre heat oven 220°C (425°F) Into a bowl place flour and salt and rub in butter with fingertips until mixture resembles fine breadcrumbs. Add water to form a soft dough. Knead lightly on a floured board. Roll dough to a right angle 20 cm x 38 cm ( 8\"xI5\")and brush lightly with beaten eggs. By longest side roll dough as for Swiss roll and on a lightly greased scone tray form into a circle tucking one end into the other. Make deep cuts 5 cm (2\") apart on the outer side of the circle cutting 3/4 of the way into the center. Twist each portion of dough onto its side brush with remaining egg and sprinkle over poppy seeds. Bake 25 - 30 minutes or until golden brown and sounds hollow when gently tapped.

self-raising flour salt butter margarine water egg poppy seed

Sarah's Other Zucchini Bread

Mix eggs oil and sugar together. Then add sifted flour baking soda baking powder salt and cinnamon. Finally mix in the zucchini and nuts. Bake at 350 degress for 45 minutes or in mini loafs for 30-35 minutes. This makes 2 big loaves and 4-6 mini loaves. **You can use any kind of nuts you like.**.

eggs sugar flour baking soda baking powder salt cinnamon zucchini vanilla pecans

Mother's Cookies

Cream shortening. Add sugar and egg. Sift dry ingredients. Add alternately with coconut and walnuts. Bake 350°F for 10-12 minutes or until brown.

shortening margarine brown sugar egg coconut flour baking soda walnuts salt cream of tartar egg

Gram's Pecan Pie

Beat the eggs lightly. Add remaining ingredients and beat just until foamy. Mix in pecan halves. Pour into 9\" pastry lined pie plate. Bake 40-50 minutes at 400 or until set and pastry is nicely browned. Let cool before serving.

eggs white sugar white corn syrup salt butter vanilla pecan halves

Banana Yogurt

Buzz the bananas and yogurt up together in an electric blender or food processor until smooth. Spoon into dessert dishes and chill for 30 minutes. Dust lightly with cinnamon or nutmeg and enjoy.

bananas plain yogurt vanilla yogurt ground cinnamon nutmeg

Paksiw Na Pata (Braised Pork Hocks)

Wash pork hocks and pat dry. Place wok or a deep wide pan over high heat. Add 3 tablespoon oil. Sear sides of pork legs until lightly browned. Transfer all the seared pork legs temporarily on a plate. In the same wok or pan sauté onions garlic and bay leaves for about 2 minutes. Add pork legs water vinegar soy sauce Worcestershire sauce pepper and star anise. Let it boil for about 6 minutes then take off and discard foam that may surface on top of the water. Cover wok or pot turn heat to low and let it simmer for about 1 1/2 hours or until meat is tender when pierced by fork. Add banana blossoms and sugar by stirring them inches. Continue to simmer for another 15 minutes. Add more sugar and soy sauce if needed. Served with hot steamed rice. ENJOY!

water dry sherry vinegar soy sauce Worcestershire sauce onion garlic cloves peppercorns ground black pepper star anise bay leaves brown sugar

Coconut Oatmeal Cookies

Preheat oven to 350 degrees. Cream together first 6 ingredients until mixed and smooth. Add next four ingredients individually mixing between additions. Roll into one inch balls and place on ungreased cookie sheets. Bake 12-15 minutes. Cookies will\"puff\" and look a bit raw when removed. Once they cool they deflate and are decadently chewy and delicious.

margarine white sugar brown sugar baking powder baking soda egg all-purpose flour whole wheat flour oats unsweetened coconut raisins

Olga-Type Pita Bread.

Scald milk and remove to large bowl. Add honey butter and salt to milk and cool to lukewarm. In small bowl combine yeast warm water and sugar; stir till sugar is dissolved and set aside till milk is cool. Add 1 1/2 cups flour to the milk mixture and beat well. Beat in egg and yeast mixture till thoroughly combined. Add remaining 2 1/2 cups flour until a sticky dough is formed. Turn out on a floured surface and knead about two minutes. The dough still will be sticky. Place in an oiled bowl turning once to oil entire surface. Cover with plastic wrap and let stand until doubled in bulk. Punch down dough and remove to working surface; divide into 16 equal pieces. Let rest. Roll each piece into a rough circle about 8-10 inches in diameter. Heat a large dry skillet over medium-high heat. Bake each circle 15 seconds flip and bake about 10 seconds on other side until brown spots appear. Do not overcook. Use at once or freeze.

milk honey butter salt active dry yeast warm water sugar flour egg

Sweet Potato and Lemongrass Soup

In large heavy soup pot heat the oil medium-hot and saute the onion until translucent about 5 minutes. Add the ginger jalapeno and garlic and saute 2 minutes more. Add the sweet potato and water. It should be just enough water to cover the sweet potatoes. Tie the lemongrass stalks together with string and put the bulb/base ends into the soup. Bring the liquid to a boil reduce heat and let simmer until the potatoes break apart about 15 minutes. Remove from heat. Discard the lemongrass stalks. P. uree the soup -- I use an immersion blender right in the pot or you could do this in batches in the food processor or blender. Strain the soup through a fine sieve (I didn't even bother with this step). Stir in the coconut milk. Season with salt and pepper.

olive oil onion gingerroot garlic cloves sweet potatoes water lemongrass coconut milk

Spring Green Guacamole

Cook peas according to package directions; drain and place in a food processor. Add the avocado sour cream onions cilantro lime juice chilies garlic salt and pepper; cover and process until smooth. Transfer to a bowl; cover and refrigerate for 1 hour or until chilled. Serve with baked tortilla chips.

peas avocado nonfat sour cream green onion cilantro lime juice green chili garlic clove salt black pepper

Spicy Cranberry Riblets

Heat oven to 250 degrees. Cut ribs between bones into serving pieces. Place ribs meaty side up in single layer in shallow baking pans. Roast uncovered for 1 1/2 hours. Meanwhile in medium bowl mix remaining ingredients for sauce. Raise oven temperature to 375 degrees. Brush ribs with half of sauce mixture bake uncovered 20 minutes until ribs are tender and sauce is nicely glazed. Heat remaining sauce to boiling and serve alongside ribs for dipping.

cranberry sauce hoisin sauce salt ground black pepper

Grandma's Special Brussels Sprouts (You Won't Say Eeeewww)

Clean and drain brussel sprouts. Put them in a large saucepan with water to cover. Bring to a boil and cook until tender but not falling apart. Meanwhile fry bacon until crisp remove from heat cool and cut into bite-size pieces Drain most of the bacon fat (reserve 1 T in skillet) return bacon to skillet. Mix sugar and flour in a small bowl; add to skillet. Heat should be on low. Add vinegar and water. Stir while cooking until thickened. Drain brussel sprouts. Put in serving dish. Pour sauce over sprouts.

Brussels sprouts bacon sugar flour vinegar water

Autumn Apple Strudel

Set the oven to 375'F. Put a silpat sheet on a 12\" x 16\" baking pan. Set aside. Take out your puff pastry and let it thaw for about 37 minutes. Prepare the egg substitute and set aside. In a small bowl mix the sugar lemon zest flour and spices. Add it to the apples and then add the dried cherries. Add in the vanilla and with your hands give everything a good toss making sure you coat all the apples with the sugar flour vanilla and spices. Lightly flour your counter top and roll the thawed puff pastry into a 12\"x16\" rectangle. Take 1/2 of the apple mixture and lay it on the long side of the puff pastry sheet and roll it away from yourself. Tuck in the edges. Repeat for the second puff pastry sheet. Set them on the prepared baking pan leaving a space between as they will spread. Brush with your egg replacer. Using a pair of scissors cut 4 slices in the top of the strudel to allow the steam to escape. Bake for 25-30 minutes until the strudels are a light golden brown and the apple juice is flowing out the bottom. I brushed the juice on top of the strudel. Don't want to waste it. At this point you can sprinkle the strudel with your confectioners sugar. Bon Appetit!

puff pastry Ener-G Egg Substitute water granulated sugar ground cinnamon ground nutmeg ground ginger granny smith apples dried cherries vanilla extract lemon zest of confectioners' sugar

Chocolate Cinnamon Dessert

Heat oven to 350. Spray 8x8 baking pan with cooking spray. In large bowl combine biscuit mix sugar cocoa cinnamon butter egg and 1/4 cup of the milk. Beat one minute at medium speed in mixer scraping sides and bottom of bowl frequently or beat vigorously by hand. Add remaining milk; beat 1/2 minute. Pour batter in prepared pan. Bake 35 to 40 minutes. Cut cake into serving pieces. Serve warm or cold topped with ice cream and Chocolate Cinnamon Sauce.

biscuit mix sugar cinnamon butter egg milk vanilla ice cream cinnamon

Turkey Wild Rice Stew

Combine all ingredients except rice broccoli salt and pepper in slow cooker; cover and cook on low 6-8 hours stirring in rice during last 2 hours and broccoli during last 30 minutes. Season to taste with salt and pepper.

turkey breast chicken broth onion dried sage carrots wild rice broccoli florets

Lemon-Pepper Chicken Deli Roll Sandwiches

Heat up olive oil over medium heat in medium/large pan. Cut chicken breasts in half to make 4 thin slices of chicken breasts. Season chicken with lemon pepper seasoning. Cook for approximately 5 minutes on each side or until cooked through. Meanwhile spread mayo on each side of the deli rolls. Toast deli rolls on skillet for about a minute. To make secret sauce combine ketchup and ranch in small bowl. Add mustard to taste. Place chicken on bread followed by lettuce and tomato. Top off with secret sauce! ENJOY! :D:D:D.

boneless chicken breasts lemon pepper seasoning olive oil tomatoes lettuce leaves mayonnaise ketchup prepared mustard

Thick and Sticky Barbecue Sauce

ombine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves the sauce is ready to use. Store in a covered glass jar or plastic container in the refrigerator.

ketchup dark molasses chili powder paprika onion powder garlic powder ground allspice ground cinnamon ground mace fresh ground black pepper liquid smoke

Triple Ginger Bars

Spray the bottom only of a 13x9 inch baking pan with non-stick cooking spray. In a mixing bowl stir the cake mix melted butter and eggs until well blended. Add in the next 3 ingredients; stir to combine. Press dough into the pan with greased fingers. Sprinkle with sugar. Bake at 350° for 18-23 minutes or until the edges are light golden brown. Cool completely. Cut into bars.

butter margarine eggs crystallized ginger gingerroot ground ginger sugar

Old Bay Spicy Shrimp Scampi

Combine Old Bay seasoning with spices olive oil and lemon juice. Add shrimp; turn to coat throughly. Refrigerate 15 minutes. Heat large non-stick skillet over medium heat. Cook and stir shrimp mixture 3-5 minutes or until shrimp turn pink and curl up. Serve over pasta.

dried oregano leaves garlic powder onion powder chili powder olive oil lemon juice large shrimp angel hair pasta

Moist and Tender Turkey (Or Turkey Breast)

Place turkey or turkey breast in a roasting pan. (I use a disposable roasting pan) Combine melted butter and chicken broth. Pour over turkey. Rub mayonnaise all over turkey's exterior. Salt and pepper lightly if desired. Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin). (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.). Remove from oven and let sit for about 30 minutes before slicing. Note: because the butter and broth are for making gravy if you need to make a lot of gravy double the amount of both. To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin dissolve more cornstarch in water and add until desired thickness. If too thick add water or more broth to thin.

turkey turkey breast butter chicken broth mayonnaise

Stovetop Ranch Cheddar Chicken Casserole With Broccoli

Cook pasta according to directions on box; drain and keep warm when finished cooking. While pasta is cooking heat a large skillet over Medium High heat. Add chicken and cook until no longer pink in the middle. Drain any juices from the pan. Reduce heat to Medium Low. Mix soups ranch dressing mix sour cream and peas; pour over chicken and stir to coat. Heat until bubbly stirring occasionally. Serve over pasta (or brown rice) and sprinkle with cheese.

bow tie pasta chicken breasts sour cream bacon bits

Chili Con Carne Soup

Coat a pan with cooking spray sauté onion until it is softened. Stir in the beef mince and brown Add the garlic paprika and cumin cooking for 1 minute. Stir in the crushed tomatoes and stock cover and simmer for 30 minutes. Add the kidney beans and warm through. Scatter with the grated cheese and parsley before serving.

onion garlic paprika ground cumin crushed tomatoes red kidney beans reduced-fat cheddar cheese fresh parsley leaves

Cream of Tomato and Roasted Red Pepper Soup

Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup. Season with smoked paprika salt and lemon pepper. Add the water canned tomatoes and roasted red pepper including the juice from the peppers and bring to a simmer. Break the cream cheese up into lumps add to soup and simmer until onions are soft. Blend until smooth with stick blender. Serve hot or chill and serve cold.

olive oil garlic cloves onion chopped tomatoes water garlic cloves salt lemon pepper cream cheese

Kathleen Daelemans Crunch Granola Modified

Pre-heat oven to 275 degrees. Line 2 large sheet pans with parchment paper or non-stick foil. In a large microwave safe bowl mix sugar water and salt until sugar dissolves. Microwave if needed until all dissolved. Add salt and vanilla. In a large bowl mix oats quinoa chia seeds cornmeal cinnamon and nutmegs. Add sugar/water to bowl stir until well mixed. Spread onto pans and bake 45 minutes to 1 hour. Stir and rotate pans half way through. Add dried fruit last 5 minutes. Cool completely and store in airtight containers.

brown sugar water vanilla salt cinnamon nutmeg rolled oats quinoa cornmeal raisins dried cranberries

Sauerkraut & Kielbasa Grilled Sandwich

Preheat oven to 450°F. Slice bun and lay on baking sheet. Spread mustard on each half of bun. Squeeze juice from sauerkraut and layer on top of mustard. Layer cheese slices on top of sauerkraut so it covers entire area of bun halves. Layer 4 slices of kielbasa on each bun half. Place in middle rack of oven and cook until cheese is melted and brown at edges.

turkey kielbasa swiss cheese monterey jack cheese sauerkraut mustard

Mushroom and Pate Omelette Aust Ww 3.5 Pts

Coat a small pan with cooking spray heat and cook the mushrooms until tender. Stir in the pate and shallot. Cook stirring over the heat until the pate is melted. Beat the eggs and water together. Pour the egg mixture over the mushrooms and gently cook until the underside of the omelet is browned and to is beginning to set. Carefully fold the omelet in half and slide onto a serving plate.

mushrooms shallot eggs water

Crispy Chicken Strips

Flatten chicken to 1/2-inch. thickness; cut into 1-inch strips. In a shallow bowl combine the potato flakes and bread crumbs. Place egg substitute in another shallow bowl. Dip chicken in egg substitute. then in potato mixture. In a large skillet cook chicken in oil for 4-5 minutes or until chicken is golden brown and crispy and juices run clear.

chicken breast egg substitute olive oil

Chapeau Vegetable Platter With Almond Butter Sauce

For the almond butter sauce: Melt butter; add lemon juice gradually and stir in ground almonds. Place cauliflower on center of a large tray or platter. Suround with green beans. Slice carrots into coins; butter and sprinkle mint or parsley. Surround green beans with carrots. Garnish platter with mushrooms. Brown buttered crumbs and spread over cauliflower. Place platter in an oven heated to 350F for ten minutes to heat vegetables. Serve with almond butter sauce or grated cheese.

cauliflower green beans carrots butter parsley mint mushroom butter lemon juice

Cranberry-Orange Ginger Chutney

Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden stirring occasionally. Add juice scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.

olive oil shallot fresh ginger fresh cranberries frozen cranberries sugar cider vinegar kosher salt ground allspice

Risotto with Asparagus and Clams

Put clams in a large covered skillet over medium-high heat shaking a few times. Remove clams as soon as they open. As soon as they are cool enough to handle remove clams from shells halve (unless very small) and reserve any liquid. Strain clam liquid through cheesecloth and into a large saucepan with chicken stock and water. Bring to a boil and reduce to a simmer. Put butter in a heavy bottom saucepan over medium-low heat. Add onion garlic and hot pepper. Cover and sweat until soft about 3 minutes. Add rice and stir to coat. Add wine increase heat to medium and bring to a boil. Begin adding stock a cup or so at a time stirring occasionally while risotto is at a simmer. After the second cup add the asparagus. When the last cup of stock has been added stir in reserved clams parsley lemon rind and salt and pepper to taste. When risotto is tender but still firm remove from heat. (You may not need to use up all the liquid. Keep tasting to see when the risotto is just right).

littleneck clams water butter onion garlic arborio rice dry white wine asparagus spears fresh parsley fresh lemon rind kosher salt white pepper