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Yummy Party Bread

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert Cheese between cuts. Combine butter onions garlic powder and poppy seeds; drizzle over the bread. Wrap in foil; place on a backing sheet. Bake 350 degrees for 15 minutes. Uncover and bake 10 minutes or until cheese is melted.

monterey jack cheese butter margarine green onion poppy seeds garlic powder

Chicken With Spicy Peach Glaze

Heat grill. In food processor with metal blade combine all ingredients except chicken pieces; process until smooth. Reserve 1/3 cup preserves mixture. When ready to grill place chicken pieces on grill over medium heat. Cook 25 to 30 minutes or until chicken is fork tender and juices run clear turning frequently and brushing with preserves during last 15 minutes of cooking time. Before serving brush with reserved preserves mixture.

apple cider vinegar ginger green chili chicken drumsticks chicken breasts

Yummy Ground Beef Stew

Put first 3 ingredients into pot. Brown meat over medium high. Add water and boil covered for 10 minutes. Then add onion salt red pepper powder ground pepper salt kitchen bouquet white wine worcestershire and veggies and then add 4 cups water or until the top of meat and veggie mixture is covered. Boil for another 20 minutes covered. If needed keep adding water to keep covering the top. Last add milk and flour mixture to thicken and let simmer for 5 minutes.

ground beef garlic cloves margarine water white wine Worcestershire sauce ground pepper salt Kitchen Bouquet water carrots green beans potatoes tomatoes diced green chilies milk flour

Masala Maggi Noodles in a Mug

Take a ceramic mug. Add 1 tbsp of finely chopped onions tomatoes and green bell peppers. I have used chopped green chilies instead of green bell peppers. Then add 1 pack of Instant Maggi Noodles and crush it in the mug. Afterward add Maggi Noodles tastemaker and ¼ tsp of Maggi magic masala in it. Stir it. Now add ¾ cup of water to the mug and mix everything well. Keep the mug in a microwave for about 2 minutes. Remove the mug give it a quick stir and again keep it for about 2 minutes until it is properly cooked. Once done take-out the mug garnish it with grated cheese and coriander on top of the Maggi Noodles. Leave the Maggi Noodles for a while to cool down or else you will burn your tongue that's it now you can eat it. Your wonderful masala Maggi Noodles is ready to swig it.

onion tomatoes green bell pepper green chili pepper masala water cheese coriander leaves

Peach Watermelon Smoothie

lend.

watermelon milk

Ginger-Garlic Shrimp, China Royal

Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger garlic and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once.

jumbo shrimp ginger garlic green onions

Lemon Pudding Cakes from Kaf

BATTER: Preheat oven to 350. Lightly grease six individual 1 cup bakers. Whisk together flour sugar lemon bits lemon powder baking powder sald and buttermilk powder. In separate bowl whisk the melted butter with eggs and milk. Stir liquid ingredients into dry ingredients. Scoop batter into prepared bakers. SAUCE: Whisk together cornstarch flour lemon powder and sugar. Whisk liquid ingredients into dry until thoroughly combined. To assemble cakes: Slowly divide sauce amonth bakers; it may take some time to settle but you'll use it all. Bake cakes for 25-30 minutes until they're lightly browned and beginning to shrink away from edges of pans. Cool for 5 minutes before serving. TIP: To make in a 9\" round pan instead of individual bakers prepare a directed spooning batter into lightly greased pan then very gently drizzle the sauce on top. Bake for about 35 minutes until lightly browned. Serve right out of pan.

all-purpose flour sugar lemons lemons baking powder salt dry buttermilk butter eggs milk hot water butter all-purpose flour lemons sugar

Cheesy Sausage Potatoes

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and simmer uncovered for 8-10 minutes or until tender. Meanwhile crumble sausage into a large skillet and add onion. Cook over medium heat until meat is no longer pink and drain. Drain potatoes and arrange in an un-greased 13x 9x2 baking dish. Drizzle with butter. Add sausage mixture and stir gently. Sprinkle with cheese. Bake uncovered at 350 degrees for 5-7 minutes or until the cheese is melted.

potatoes bulk pork sausage onion butter cheddar cheese

7 Layer Lettuce Salad

Layer in glass rectangle dish:. lettuce celery onion green pepper frozen peas and Miracle Whip. Put cheese and bacon on top. Toss before serving. Can make the night before.

iceberg lettuce celery green pepper Miracle Whip sugar cheddar cheese

Twice Baked Potatoes

Cook potatoes until tender. About an hour on 350. Let cool until cool enough to handle. Meanwhile in a small bowl 3/4 C cheese dip bacon onions and pepper. Cut a thin slice off the top of each potato and discard. Scoop out the pulp leaving a thin shell. Add pulp to the mayo mixture and mash. Spoon into the potato shells. I put them in the oven at 350 for 20 minutes the tops were crispy and so was the shell! Yummy! Or microwave uncovered on high for 5 mins or until heated through. Yummy!

baking potatoes bacon bits green onions pepper potato

Tuna Empanadas

Combine flour baking powder and 1 teaspoons salt with egg in large bowl mixing well. Add enough water to make stiff dough. Shape inot 3-inch balls. Flatten into 6-inch balls. Combine tuna onion tomato jalapeno remaining 1/2 teaspoons salt and pepper in bowl; mix well. Spoon 2 T. tuna mixture on each circle. Fold over to enclose filling; seal edges with fork. Deep-fry until golden brown.

flour baking powder salt egg tuna onion tomatoes pepper

Sweet Potato Cannelloni

Preheat oven to 375. Wrap 1 sweet potato in parchment and then in foil. Pierce several times with a fork. Bake until tender about 1 hour. Let cool. Reduce oven temperature to 350. Meanwhile peel remaining sweet potatoes. Using a mandoline or a chef's knife cut potatoes lengthwise into very thin slices until you have 30 slices. Trim each to a 2-by-4-inch rectangle. Bring a large pot of water to a boil. Add half the sweet potato slices and cook until tender about 2 minutes. Using a slotted spoon place slices on a baking sheet to cool slightly. Repeat. Remove peel from baked sweet potato and puree flesh in a food processor until smooth. Add cottage cheese and puree until smooth. Transfer potato-cheese mixture to a large bowl. Stir in apple chives grated Parmesan salt and pepper. Coat a 9-by-13-inch baking dish with oil. Place 1 heaping tablespoon filling in center of a sweet potato slice and roll up. Place seam side down in dish. Repeat. (Cannelloni can be refrigerated covered overnight; bring to room temperature before baking.) Brush oil over cannelloni. Bake until heated through 10 to 15 minutes. Sprinkle with walnuts and shaved Parmesan.

sweet potatoes low fat cottage cheese fuji apple chives parmesan cheese parmesan cheese coarse salt fresh ground pepper walnut oil walnuts

Cumin and Lime Roasted Pork Tenderloin

Preheat oven to 500°. Trim the sliver skin or connective tissue from the tenderloins using a very sharp thin knife. Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice rubbing the juice into the meat. Drizzle olive oil over the tenderloins just enough to coat (about 2 tablespoons). Season the meat with the cumin coriander salt and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20 minutes; remove from oven and let rest for a few minutes tented loosely with foil. While the pork is cooking preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter. Add in the onions jalapenos bell pepper chopped garlic corn salt and pepper; cook 4-5 minutes or until the onions are tender. Sprinkle with the flour and continue cooking 1 minute. Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy about 5 minutes. Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper. Slice the rested roasted pork; serve with spicy creamed corn.

limes juice of extra virgin olive oil ground cumin ground coriander salt fresh ground black pepper garlic cloves unsalted butter yellow onion red bell pepper frozen corn kernels all-purpose flour chicken broth heavy cream flat leaf parsley fresh cilantro leaves

Vegan Brownie-Oat Cookies

Mix egg replacer vanilla and syrup. Add to dry ingredients and stir until moistened. Form into small balls and bake on greased cookie sheets at 350° for 10 minutes.

flour sugar oats cocoa powder baking powder egg substitute maple syrup vanilla

Roasted Root Vegetables With Chermoula

Preheat oven to 425°F Place oil garlic paprika cumin and salt in a food processor or blender and pulse or blend until smooth. Place potato sweet potato turnip rutabaga carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined. Roast the vegetables stirring once or twice until tender 45 to 50 minutes.

olive oil garlic cloves paprika ground cumin salt baking potato sweet potato turnip carrots

Delight Bars

Mix butter 1 egg and cake mix and press into bottom of 9 x 13 buttered pan. Scatter over cake mixture 1/2 cup chopped pecans and dates. Mix cream cheese with powdered sugar and 2 eggs. Blend well and pour over cake. Bake at 350 for 45 minutes.

butter egg pecans dates cream cheese powdered sugar eggs

Kid's Snacks-Banana Cream Pie!

Have your kids(or adults) tear up the banana into bite size pieces. Place on graham crackers then add a dollop of whipped cream. If desired sprinkle with a dash of cinnamon. Place another graham cracker on top and then squish it down and enjoy! :). To make vegan whipped cream:. In a blender or food processor blend all the ingredients well. Chill for 1 hour before using. Makes about 1 cup.

banana graham cracker cinnamon soymilk artificial sweetener vanilla extract cornstarch

Queso Fundido With Cornbread Dippers

For the cornbread dippers prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed serrated knife cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers. Meanwhile quarter peppers; remove stems seeds and membranes. Place pepper pieces skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers. Meanwhile toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.

poblano chiles monterey jack cheese all-purpose flour onion butter margarine half-and-half jicama

Colcannon

Peel and cube potatoes. Place in saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat cover and simmer for 15-20 minutes until potatoes are tender when stabbed with a paring knife. Meanwhile cook bacon until crisp turning often while cooking. Remove bacon to paper towels to drain; crumble. Add olive oil to drippings remaining in saucepan. Add onion garlic and leeks and cook until crisp tender about 3-5 minutes. Then add cabbage cover and cook for 6-10 minutes stirring occasionally until cabbage is tender. When potatoes are cooked drain and shake over low heat for a few minutes to dry. Add butter; mash. Add milk salt and pepper; beat until combined. Stir in bacon and cabbage/onion mixture. Serve immediately or place in serving dish and keep warm in 200 degrees F oven for up to 1 hour.

russet potatoes bacon olive oil leek onion garlic cloves green cabbage butter milk salt white pepper

Pepper Burgers With Caramelized Onions

Onions:. Cut onions in half; cut each half into 1/2 inch thick slices. Combine all ingredients in a 3 1/2 quart slow cooker. Cook covered at HIGH 8 hours or until golden brown and very soft. Store onions in an airtight container; refrigerate up to 2 weeks or freeze up to 2 months. Yield: 2 cups. Burgers:. Shape beef into 4 patties. Combine salt and next 4 ingredients; sprinkle evenly over both sides of patties. Grill covered with grill lid over medium-high heat 5 minutes on each side or until beef is no longer pink. Cook caramelized onions and vinegar in a saucepan over medium heat 5 minutes or until thoroughly heated. Spoon over burgers. Top with lettuce and serve on rolls.

sweet onions chicken broth beef broth butter ground beef salt white pepper fresh ground black pepper paprika onion lettuce leaf

Hot Mexican Volcanoes

In a saucepan combine condensed milk and chocolate and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes. Meanwhile line 15 muffin pan cups with foil-and-paper liners. In a large mixing bowl combine cake mix instant coffee cinnamon and either chili powder or cayenne. Using an electric mixer on low speed beat in water and whole egg. Increase speed to medium and beat about 2 minutes more. To make meringue clean beaters thoroughly then beat egg whites until foamy in a clean nonreactive (glass or ceramic) bowl. Gradually beat in sugar until stiff and glossy. Preheat oven to 350 degrees Farenheit. Remove chocolate mixture from refrigerator and wrap about 1 teaspoo of the mixture around each macadamia nut shaping it into a ball. Set aside. Fill muffin cups 2/3 full of cake batter. Spoon 1 heaping TB of meringue on top making sure meringue extends all the way to paper liners and no batter is exposed. Place a chocolate ball in exact center of meringue; do not push inches. Bake until a toothpick inserted in the side of a cupcake comes out clean about 25 to 30 minutes. Cool in pans on rack then carefully loosen meringue with tip of sharp knife and remove cakes from pans. Place on wire racks set over wax paper and cool completely. In a small bowl combine confectioners' sugar cocoa vanilla and enough milk to make a glaze of drizzling consistency. Spoon glaze on top of meringue letting it drip down sides and serve.

instant coffee granules ground cinnamon cayenne pepper water egg granulated sugar confectioners' sugar vanilla extract nonfat milk

Sheila's Deviled Eggs

Hard-boil eggs. Cool and slice in half. Remove yolks and add remaining ingredients. Use a bag to fill the eggs. Add paprika.

eggs mayonnaise mustard garlic powder onion powder paprika

Chocolate Rice Krispies

In heavy 2-quart saucepan melt chocolate and shortening over low heat stirring constantly. Remove from heat. Stir in Rice Krispies. Spread warm mixture in 9x9x2\" pan coated with cooking spray. Chill until firm. To serve cut into 2x1\" bars. Makes approximately 32.

milk chocolate chips shortening

Soul Food Banana Cake

Preheat oven to 350°F. Generously butter a 9x5\" loaf pan.or 8\" round cake pan.dust with flour and shake out excess.set aside. Coarsely chop walnuts and toss with 2 tbls of flour. Sift flour baking soda baking powder cinnamon and salt and set aside. Combine mashed bananas with orange juce set aside. Combine eggs sugar oil sour cream and orange peel in the bowl of a stand mixer with paddle and beat on medium-high 2-3 minutes. Stir in mashed banana mixture.and beat for 1 more minute. Add flour mixture on low speed just till combined. Stir in floured walnuts with wooden spoon. Pour into prepared pan; shake gently. Place on lower rack in oven. Bake for 50-55 minutes at 350°F. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack. To prepare GLAZE: Combine all glaze ingredients except butter and vanilla; in a saucepan and cook on medium heat for 3-4 minutes. Cover pan raise heat and boil for 3 minutes. Uncover reduce heat to medium -- cook without stirring but swirl pan until honey thickness about 5-7 minutes. Remove from heat and add butter and vanilla. Cool completely and spread on cake.

walnuts baking soda flour baking powder cinnamon salt bananas orange zest eggs light brown sugar sour cream buttermilk baking soda dark brown sugar light corn syrup butter vanilla extract

Strawberry Sorbet

In a small saucepan combine the sugar and the water and bring to a boil over medium heat whisking constantly. Reduce the heat and simmer for 2 to 3 minutes or until reduced by one-fourth. Remove from heat and cool. In a blender combine the strawberries and the orange juice until smooth. Press through a fine sieve. In a large bowl combine with sugar mixture. Cover and freeze until set. Whisk until smooth freeze for an additional hour and whisk again. Repeat twice. Serve when creamy.

sugar water strawberries

Beef and Bulgur Soup

Heat vegetable oil in soup pot; add beef and cook high stirring frequently until browned lightly. Add vegetables and cook until tender stirring occasionally. Add spices tomato paste broth and bulgur; simmer covered 15 minutes or more until bulgur is cooked through.

lean beef onion carrot green peppers garlic bulgur tomato paste paprika ground cumin oregano beef broth

Soda Pop Chops With Smashed Potatoes

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile in a small bowl combine the root beer ketchup brown sugar chili powder Worcestershire sauce and garlic powder; set aside. In a large resealable plastic bag combine flour 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops one at a time and shake to coat. in a large skillet brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender turning once. Remove pork and keep warm. Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile drain the potatoes; mash with butter garlic powder and remaining salt and pepper. Serve with pork chops and sauce.

small red potatoes ketchup brown sugar chili powder Worcestershire sauce garlic powder all-purpose flour pepper salt olive oil butter garlic powder

Garlicky Chicken

Puree first 7 ingredients in a blender and place in a shallow bowl or zip lock type of plastic bag. Add the chicken breasts and marinate for 4 hours. Grill normally over medium heat. Note: When using 'skin on' chicken try to loosen all the skin so that the marinade can reach the meat under the skin. Many people will not eat the skin so the marinade needs to be on as much of the meat as possible.

olive oil garlic cloves fresh ground black pepper dried oregano salt paprika Tabasco sauce chicken breasts

Luxury Boston Cream Martini

Shake over ice and serve with a dollop of whipped cream on top. Or rim the glass with cocoa or chocolate syrup.

vanilla vodka Baileys Irish Cream

New York Strip Steak With Brandied Mushrooms

Heat 1 T of the oil in large skillet over medium-high heat. Season steaks with 1 t of the salt and 1/4 t of the pepper. Place steaks in the hot pan and cook turning to brown both sides about 3-4 minutes per side for medium-rare. Remove steaks and cover loosely with foil to keep warm. In same skillet add the remaining 1 T oil. Add mushrooms and cook stirring for 10-15 minutes until mushrooms are golden and soft. Add thyme 1/4 t salt and garlic and cook for 2 more minutes. Remove mushrooms with a slotted spoon; place in a bowl. In same skillet add brandy and cook until brandy is almost evaporated about 1 minute. Add cream and cook 2-3 minutes until slightly thickened. Return mushrooms and their juices to the pan and simmer for 2 more minutes. Season with the remaining 1/4 t salt and 1/4 t pepper. Serve with steak.

extra virgin olive oil salt fresh ground black pepper white button mushrooms fresh thyme leave garlic cloves brandy heavy cream

Southern-Style Oven Fried Chicken

Preheat oven to 375 deg. Coat a 9 x 13 pan with non-stick cooking spray and set aside. Combine flour salt and cayenne pepper together in a medium size bowl. Roll chicken breast in flour mixture and evenly coat each side. Next dip chicken into the buttermilk and then into the cornflake crumbs. (It usually takes me a little more buttermilk and crumbs than what is in the recipe.). Place the coated chicken into the prepared baking dish. Bake for 20 minute or until the chicken breasts are tender and no longer pink. No need to turn the chicken over during baking.

boneless skinless chicken breasts flour salt cayenne pepper buttermilk

Roast Pork Soup

In a soup kettle or Dutch oven combine all ingredients except basil and bring to a boil. Reduce heat; cover and simmer for 45 minutes. Sprinkle with basil when ready to serve. You can substitute 2 cups cooked beans in place of the canned beans.

potatoes onion navy beans Italian-style diced tomatoes water salt pepper fresh basil

Tiessennau Mel (honey Cakes) Welsh

Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven reduce by 25°C. Grease your patty tins. Sieve together flour cinnamon and bicarbonate of soda. Cream butter and sugar until fluffy. Separate the egg yolk from the white. Beat the yolk into sugar and butter then add the honey gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly. When ready sprinkle a little more sugar. Croeso Cymreig.

honey bicarbonate of soda cinnamon butter margarine brown sugar caster sugar egg milk flour

Healthy Hair Now!

Mix together. Drink mixture. make another batch and apply to hair at the ends and cover the ends of your hair with foil and leave in for 20 minutes before washing out. Do this every day for 12 weeks and your will see a big difference. Use this along with the anti-balding scalp scrub (recipe #45014) anti-baldness drink (recipe #45011) and anti-balding soup (recipe #47126). Not just for hair loss - it's also for growing the healthiest hair you can possibly have. Tastes aweful but so does liquid penicillin - this is not a recipe for tasty syrup but a recipe for healthy hair. For Extra Extra conditioning for really damaged hair also use \"Super Duper Deep Conditioning Hair Treatment for Damaged Hair\" #129648 once or twice a week.

molasses cider vinegar

Pork Chops Parisienne With Prunes

Brown the pork chops in a skillet. Add 1/4 cup of the wine and simmer covered for 25 minutes. While the chops are simmering place the prunes and the remaining wine in an ovenproof dish and bake in 300°F oven for 20 minutes. Once done remove the pork chops from the skillet and add the heavy cream and current jelly to the hot skillet. Coook quickly over high heat stirring constantly until the sauce is thick and shiny. Pour the sauce over the pork chops and garnish with the baked prunes in wine.

dry white wine dried pitted prunes heavy cream red currant jelly

Pan Bagnat

Remove some of the inner part of the rolls to make room for the filling. Use bottled dressing or mix together wine vinegar olive oil and garlic. Spread on the dressing. Place the ingredients inside the rolls and then cover. Wrap the sandwiches and let them set long enough for the dressing and juices to be absorbed by the roll about 20 minutes.

wine vinegar olive oil garlic red onion tomatoes red bell peppers green bell pepper English cucumber canned tuna hard-boiled eggs black olives fresh basil leaves anchovy fillet

Beetroot and Horseradish Dip

Process in a food processor until smooth. Cover and refrigerate until ready to serve.

light sour cream lemon juice

Vegetable and Lentil Hotpot

Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened. Add all spices and saute for a further minute or so. Add all other ingredients and simmer covered stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.

onion tomatoes red lentil water vegetable bouillon cubes cumin coriander powder brown mustard seeds turmeric garlic chili powder ginger

Coconut Macaroons

Preheat oven to 325. Place egg whites in mixing bowl and beat until stiff peaks form. In small bowl combine shredded coconut coconut flour dash of salt stir and add to egg whites. Stir in vanilla. Drop from tablespoon onto cookie sheet lined with parchment paper. Bake for 15-20 minutes or until edges get crispy and golden.

pure vanilla extract maple syrup unsweetened dried shredded coconut sea salt

Simple Spicy Barbecue Sauce

In a small saucepan cook onion in oil till tender - a few minutes. Add remaining ingredients heat to boiling stirring constantly. Can be used to baste any type of meat you might want to grill or broil.

onion tomato sauce brown sugar vinegar Worcestershire sauce chili powder salt dry mustard

Green Chicken Enchilada Casserole

Preheat oven to 350 degrees F. Grease 3-quart shallow baking dish. In a 12-inch skillet heat 1 tablespoon oil on medium-high. Season chicken with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add to skillet in single layer and sear 2 minutes. Turn chicken over; cook 1 to 2 minutes or until just browned. Transfer to large bowl. Add onion and water to skillet; cook 5 minutes or until tender stirring and scraping pan. Add to chicken in bowl. To skillet add remaining 1 tablespoon oil. When hot add zucchini 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Cook 4 minutes or until browned and just tender stirring occasionally. Transfer to bowl with chicken. To skillet add corn and cook 3 minutes or until browned. Transfer to bowl with chicken. Stir in salsa sour cream and half of cilantro until well mixed. In prepared dish arrange 4 tortillas in single layer. Spread evenly with one-third of chicken mixture and then one-third of cheese. Repeat layering twice. Bake 20 to 25 minutes or until hot. Garnish with remaining cilantro.

salt pepper red onion water zucchini corn kernels salsa verde sour cream cilantro leaf corn tortillas Cotija cheese feta cheese

Easy Chocolate-Pecan Candy

Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 - 10 until toasted. Line a 17x12 jelly roll pan with parchment paper. Break each chocolate bar into eight equal pieces (you will end up with 48 pieces in total). Arrange them in a checker-board pattern on the jelly roll pan. The pieces will touch. Bake at 225 degrees for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate with a wooden pick. Sprinkle evenly with pecans and salt. Chill 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to one month.

pecans coarse sea salt

Shrimp, Asparagus, and White Bean Salad

Steam asparagus covered for 3 minutes. Drain; plunge into an ice bath or rinse with cold water. Sprinkle shrimp with 1/8 tsp pepper and 1/8 tsp salt. Heat oil in skillet. Add shrimp saute' about 4 minutes or just until pink. Remove shrimp from pan to a large bowl. Add asparagus baby spinach and beans to shrimp and toss well. In the same pan cook the bacon over medium heat until crisp. Add onions and after one minute add garlic. Cook two minutes or until the onions are soft stirring frequently. Remove from heat. Add the remaining salt& pepper the bacon chicken broth parsley lemon juice & vinegar. Drizzle the warm dressing over the salad. Toss to coat well.

asparagus medium shrimp fresh ground black pepper salt cannellini beans bacon sweet onion fresh garlic chicken broth fresh parsley dried parsley fresh lemon juice apple cider vinegar

Chipotle's Basmati Rice

In a 2-qt. heavy saucepan heat oil or butter over low heat stirring occasionally until melted. Add rice and lime juice stir for one minute. Add water and salt bring to a full rolling boil. At boiling cover turn down to a simmer over low heat until rice is tender and water is absorbed about 25 minutes. Fluff rice with a fork and stir in cilantro.

basmati rice lime juice of water salt fresh cilantro

Pastitsio (Pastizzio) Soup

Brown hamburger in skillet drain. Cook macaroni until almost done drain. Set aside hamburger and macaroni. Scald milk in medium large pot. Remove from heat. While milk is scalding melt butter in a skillet add flour cook until light brown. Remove from heat. Gradually pour scalded milk into flour mixture whisking as you pour. Once you get about half the milk in the flour mixture start to pour the flour/milk mixture in to the milk left in the pot. Whisk as you pour to prevent lumps. Turn heat on medium low add the remaining ingredients salt and pepper to taste. Simmer the soup for 1 hr to thicken and finish cooking the pasta.

milk butter flour onion ground beef macaroni noodles parmesan cheese mozzarella cheese black olives salt pepper

Gluten-Free Cornmeal Muffins

Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute and let stand. Preheat oven to 400°F Line muffin tin with paper baking cups and spray with oil or non-stick spray. Combine remaining dry ingredients in a separate bowl. Add egg and oil to cornmeal mixture. Add cornmeal mixture to dry ingredients and stir with a fork until blended. Do not over mix. Fill cups 2/3 full and bake for 20 - 25 minutes.

cornmeal milk Gluten-Free Flour Blend baking powder salt sugar guar gum egg

Spicy Frankfurters

ut the wieners in half lengthwise and crosswise. Place in skillet. In separate bowl combine 1 tablespoons flour with 2 tablespoons water. Add water ketchup vinegar sugar and the mustard. Mix together and pour over weiners. Simmer 30 minutes. Serve with mashed potatoes or as a simple side dish. Very appetizing!

flour water water ketchup vinegar sugar prepared mustard

Perfect No Burn Popcorn - Every Kernal Pops and It's Healthy Too

Place popcorn in 2 1/2 Quart Pyrex or other microwaveable bowl with a microwave lid. It's best to have lid vented popcorn expands by violent steam pressure so let it out. Microwave on hi for total of 3 minutes regardless if it's all popped or not. Remove popped corn and place on flat cookie sheet Microwave remaining un-popped kernals for another 2 minutes or til all is popped. Spread popcorn on sheet and spray sparingly with oil - I use refillable Mr. Misto with extra virgin olive oil. Salt to taste. Be careful! Steam is way hotter that boiling water - the bowl is hotter than a SOB! I use my hand to remove popcorn from the pyrex bowl but would be safer with a spoon or spatula.

salt parmesan cheese

Bow Tied Tuna Pasta Salad

In a large bowl combine cooked pasta tuna carrot red onion and hardboiled eggs. In a small bowl combine mayonnaise heavy cream lemon juice mustard dill salt and pepper; whisk until smooth. Taste and adjust for seasoning. Pour over pasta and mix gently to coat. Cover and refrigerate for 2 hours.

dry bow tie pasta tuna carrot red onion eggs mayonnaise heavy cream half-and-half fresh lemon juice yellow mustard dried dill salt pepper

Taco Salad

Core lettuce and chop into bite size pieces. Dice tomatoes. Drain olives. In large bowl combine lettuce tomatoes grated cheese olives and beans including sauce. Toss well. The Frito chips can be added to the whole salad; but we prefer to crunch them into our individual bowls then pile on the salad and mix. Other ingredients such as chopped onions or meat could be added to suit your taste.

iceberg lettuce tomatoes black olives cheddar cheese

Coconut Ice Candy

Mix milk beaten egg white coconut and enough powdered sugar to make a stiff mixture. Add a few drops red dye to make this a light pink color. Knead well. Pat into a small square 1\" high. Wrap in waxed paper. Let sit an entire day before cutting in squares. Enjoy !

sweetened condensed milk powdered sugar

Grilled Tuna With White Bean and Charred Onion Salad

Prepare grill. To prepare tuna combine the first 6 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. To prepare salad place onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool and chop. Combine vinegar and next 5 ingredients (through garlic) in a large bowl stirring with a whisk until blended. Add onion cucumber parsley capers and beans to vinegar mixture; toss to coat. Arrange 1 1/2 cups salad greens on each of 4 plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.

lemon rind fresh lemon juice Dijon mustard olive oil fresh ground black pepper garlic clove tuna steaks other sweet onion red wine vinegar olive oil salt fresh ground black pepper Dijon mustard garlic clove cucumber flat leaf parsley capers cannellini beans

Best Ever Rich Chocolate Buttercream

melt chocolate chips at 20 second intervals in your microwave stirring each time until JUST melted. cream together butter and melted chocolate until smooth. add in the espresso and vanilla gradually beat in the confectioner's sugar and continue beating until frosting is smooth and has lightened in color. enjoy on your favorite cake cupcakes or whatever you choose. If you love chocolate you will not be dissapointed!

butter chocolate chips confectioners' sugar vanilla

My Mommy's Chicken Fingers

Cut chicken into fingers. Season flour with salt pepper garlic powder and paprika. Dip chicken into the milk then into the flour repeat this step twice. Pan fry in vegetable/canola oil until crispy and brown. Serve with dipping sauce of your choice.

boneless chicken breasts flour milk salt pepper garlic powder paprika

Sliced Potato Skins With Shrimp

Bake potatoes until slightly under cooked. Approximately 30 minutes depending on what type of potato you use. Then cool. You can do a day ahead of time and put potato in fridge. Slice in to ½ inch pieces and place on a baking dish or aluminum foil if doing on the grill. Drizzle Olive Oil over potatoto. Add shrimp scallions tomatoes and feta and grill until heated through. (10-15 minutes tops) Remove from heat. Drizzle Balsamic Glaze over top. Using a fork makes drizzling easy. Eat immediately. This recipe is endless. It's great as the traditional potato skin recipe. I've done a buffalo chicken version. Grilled veggies is also amazing.

potatoes olive oil shrimp scallion grape tomatoes feta cheese

Vegetable Pakoras

Combine all batter ingredients and whisk until smooth and is the consistency of heavy cream. Heat oil in a wok to about 350 degrees. Dip vegetables one at a time into batter then drop into hot oil. Fry until golden brown turning to assure even browing on both sides. Remove with a slotted spoon to drain on paper towels.

chickpea flour lemon juice turmeric black pepper salt ghee chili powder coriander powder hing baking powder

Vata-Calming Soup

Melt 1 tablespoon ghee over medium-high heat in a large deep sauté pan. Add squash carrot and onion. Sauté for 7-8 minutes or until all ingredients turn golden. Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color about 10 minutes. Remove from heat. In a separate soup pot add 1 tablespoon of ghee the ginger cinnamon cloves cumin and turmeric. Sauté until fragrant. Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered for 10 minutes until squash is tender. Puree soup in a blender until smooth. Return soup to pot adding coconut milk. Salt and pepper to taste.

ghee carrots onion garlic cloves fresh ginger cinnamon clove cumin turmeric vegetable broth water coconut milk half-and-half

Vegan Maple Cinnamon Roasted Cashews

First roast the cashews on a cookie tray at 350 degrees Fahrenheit for about 15 minutes or until golden brown. Test one of the nuts if you're not sure. While you're roasting the nuts mix the maple syrup cinnamon margarine and salt in a microwave-safe cup or bowl. Microwave the mixture until it boils which should be around a minute. When the nuts are ready take them out of the oven and pour them into the bowl containing the syrup mixture. Mix them around until they're moderately coated with syrup. (The syrup might not stick completely but that's okay; you can sprinkle some on the nuts once you put them back on the pan.) At this point you'll need to spray the tray with the non-stick spray. Pour the nuts back onto the tray. It's a good idea to spoon them back on the tray as there may be leftover syrup in the bottom of the bowl and you don't want that to end up in a pile on the tray. Continue roasting the nuts for 15 minutes more. You can turn the temperature down to 300 or 325 degrees at this point. Be sure to check them every once and a while- I use a toaster oven for this and your cooking time may vary. Remove the tray from the oven and place on a cooling rack. Wait for the nuts to cool and the syrup to harden and then remove them with a spatula.

raw cashews vegan maple syrup ground cinnamon non-hydrogenated vegan margarine salt vegan cooking spray

Balsamic, Orange, Honey, Maple Syrup Glazed Duck

Preheat oven to 190c. Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes. Reserve 1/4 of the glaze. Sit the duck on a rack over a baking dish baste and place in oven. Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze. A 2kg duck should take about 1 hour 15 minutes to cook but give one of his legs a pull and if it moves freely and any juices run clear your duck will be cooked. Place on a serving platter brush with reserved glaze and serve. Pass any remaining reserved glaze to be spooned over carved duck.

duck maple syrup honey Dijon mustard dried thyme garlic port wine

Best Turkey Gravy from Cook's Illustrated

Make the Broth: Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes. Cook onion for 3 minutes. Cover and cook over low heat for 20 minutes. Add chicken broth and water scrape pan bottom and bring to boil. Add herbs and simmer skimming foam from surface for 30 minutes. Pour broth through fine-mesh strainer. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use. Make the Roux and Thicken the Broth: Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook stirring constantly until nutty brown and fragrant 10 to 15 minutes. Bring reserved turkey broth to simmer. Gradually add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps. Reserve 1 cup of broth for deglazing roasting pan (see #9). Simmer gravy stirring occasionally and skimming scum from surface with spoon until thickened about 30 minutes. Set aside covered until turkey is done. Deglaze the Pan and Add the Drippings To the Gravy: Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan. Tilt measuring cup and use wide shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return gravy in saucepan to simmer. Place roasting pan over two burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half 5 minutes. Strain roasting pan liquid into gravy pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets and serve.

onion chicken broth water fresh thyme parsley unsalted butter all-purpose flour dry white wine

Creamsicle Fudge

Put sugar cream and butter or margarineinto a heavy bottomed medium pot. Boil until it reaches the soft ball stage on a candy thermoment (about 5 minutes). Add the marshmallow creme and chips mix well. Remove 1 cup of mixture and set aside. Add oprange flavouring and food colourings to mixture in pot Stir and pour into a 11\" x 8\" or 13\" x 9\" flat pan lined with tinfoil. Stir white mixture then pour on top of orange mixture in pan. Swirl with tip of a slim pointed knife. Chill to cool. Allow to firm and cut into 1\" squares to serve. Cooking time is chill time (approximate).

granulated sugar butter margarine marshmallow creme

Crock Pot Hearty Hobo Soup - Vegetarian

I use my largest 6 Quart Smart Pot for this recipe. I also use Low Sodium V-8 which comes in a 64 ounce bottle and adjust. Spray a Slow Cooker with cooking spray ( I sometimes use those new Crock pot liners) for easy cleanup. In the Slow Cooker mix together the Vegetables Vegetable Juice Bay Leaves Cole slaw Garlic Powder and Salt to taste (I substitute 1 Tbs ONLY of Ms. Dash Original Flavor for the garlic and salt and sometimes add chopped onions to taste). Cover and cook on low 8 to 10 hours.

bay leaves salt garlic powder

Millionaires

In a saucepan melt caramels in milk over low heat. Remove from heat and stir in pecans until well combined. Drop by teaspoonfuls onto buttered waxed paper. Chill until firm. Melt chocolate chips and shortening or wax in a heavy saucepan double boiler or in microwave. Remove from heat. Dip chilled candy into chocolate covering completely. Return to waxed paper and chill.

milk pecan pieces shortening

Peanut Butter Bars

Mix all ingredients together. Batter will be very thick. Press into greased 9 x 13 pan. Bake at 375° for 12 to 15 minutes. Let cool and frost. For frosting: Mix all ingredients together until smooth and frost bars.

brown sugar margarine chunky peanut butter egg vanilla flour baking soda oatmeal margarine peanut butter confectioners' sugar vanilla milk

Peppermint Brownie Cake

Heat oven to 325 degrees. Spray bottom and sides of a 9 inch round pan with non stick spray. Line bottom of pan with parchment paper and then spray the parchment paper. Lightly flour sides of pan and the parchment paper. For cake: put butter and unsweetened chocolate in double broiler or heat proof bowl and place over barely simmering water. Stirring frequently heat until smooth and melted. Remove from heat and cool slightly. In a medium bowl stir together flour baking powder and salt. In another bowl beat eggs sugar and vanilla at medium speed until light and fluffy and well blended. On low speed beat in melted mixture until combined. Beat in flour mixture just until incorporated. Gently stir in peppermint patties. Spoon batter into pan and smooth top with spatula. Bake 35-40 minutes until center springs back when lightly touched. Cool on wire rack for 15 minutes. Run knife around the edge and then invert onto wire rack. Remove the parchment paper. Cool completely. Turn cake right side up on serving platter. Meanwhile make glaze. Place chocolate in a large bowl. In a saucepan heat cream butter and corn syrup stirring occasionally over medium heat until butter is melted and mixture is hot. Pour over the chocolate and let stand for 1 minute. Stir until chocolate is melted and glaze is smooth then stir in vanilla. Pour glaze over cake. Quickly using the back of a spoon spread over top and sides. Let stand 30 minutes. Sprinkle crushed candy over the top of the cake or make an edge around the cake with the candies. If making the cake ahead of time do not sprinkle the candies on until just before serving. Store the cake ar room temperature. Can be made up to 1 day ahead of time.

unsalted butter flour baking powder salt eggs sugar vanilla extract unsalted butter light corn syrup vanilla

Old Fashion Cinnamon Rolls

Combine milk shortening 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts stirring occasionally. Cool mixture to 110º. Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes. Stir in milk mixture eggs 1 cup flour and oats mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes). Place in well greased bowl turning to coat. Cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Place golden raisins in 1/4 cup water and simmer on stove for 5 minutes. Remove from heat leaving raisins in liquid. Divide dough in half and roll each half to a 12 inch square. Spread each square with 1 tablespoon butter. Drain raisins. Combine 1 cup dark brown sugar 1/3 cup butter raisins pecans and cinnamon; spread evenly over dough. Roll up each square of dough (jellyroll fashion) pinching seams to seal (do NOT seal ends). Cut into 1 inch slices place slices in two greased 8 inch square baking pans. Cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk. Bake at 375º for 15-20 minutes or until golden brown. Combine powdered sugar and water drizzle glaze over warm rolls.

shortening dark brown sugar salt dry yeast warm water eggs bread flour quick-cooking oats butter dark brown sugar butter pecans golden raisin water ground cinnamon powdered sugar water

Sweet Potato Salad

Arrange potatoes in an even layer in a 15x10-inch jelly-roll pan. Coat with cooking spray and sprinkle with 1/2 teaspoon salt. Bake at 400°F for 25 minutes or just until tender. Let cool slightly. Stir together remaining 1/4 teaspoon salt celery and next 9 ingredients in a large bowl until blended. Add potatoes and toss gently to coat. Sprinkle with crumbled bacon if desired; garnish if desired. Serve warm or chilled.

sweet potatoes salt celery ribs onion green bell pepper brown sugar fresh parsley dried parsley flakes white vinegar prepared mustard bacon parsley sprig

Honey-Tarragon Glazed Baby Carrots

Cook baby carrots lemon juice and 1/4 teaspoon salt in boiling water for 8-10 minutes. Drain. Plunge in cold water and drain again. Heat butter and honey in a large saucepan over medium heat stirring until butter melts. Stir in remaining 1/4 teaspoon salt carrots tarragon and pepper. Cook until thoroughly heated about 3 minutes. Serve.

lemon juice salt butter honey dried tarragon black pepper

Nacho Macaroni and Cheese

Preheat oven to 425 degrees. Cook macaroni according to package instructions to al dente. Drain. Meanwhile blend salsa and cilantro in food processor. Toss 2 cups of cheese and flour in medium bowl to coat. Bring milk cream and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth about 1 minute. Mix in macaroni; season with pepper. Spread half of mixture in 11X7\" baking dish. Drop half of salsa over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle corn chips over top. Top with 1/2 cup cheese. Bake until heated through and bubbly about 10-15 minutes.

salsa verde fresh cilantro leaves sharp cheddar cheese all-purpose flour heavy whipping cream ground cloves

Recess Peanut Butter Cups

In top of double boiler over hot not boiling water melt the chocolate with half the peanut butter. Stir until smooth. For extra creaminess add the 4 T. margarine. Put the remaining chocolate in top of another double boiler over simmering water. Melt the peanut butteruntil pouring consistency. Place 24 mini muffin paper cups inside cupcake or muffin tins. Pour all of the melted peanut butter equally over the chocolate. Next pour the remaining chocolate equally over the peanut butter. Let stand at room temperature in a covered container for up to a week or may be frozen for months.

peanut butter butter margarine

Goreng Pisang With Rum-Infused Cream

mix flours together and add in enough cold water to form a thick batter. stir until smooth then pour batter thourh a sieve to remove any lumps. heat a wok with enough oil for deep-frying. while the oil is heating peeled and sliced the bananas diagonally into ovals. coat them in the batter and deep-fry until they are golden. place on a kitchen paper to drain away excess oil. use an electric mixer to whip up the cream in a bowl. halfway through beating fold in the rum. whip cream till stiff peaks form. place banana on plate top with dollops of whipped cream and sieve over with a little cocoa powder. serve immediately.

bananas plain flour baking powder cold water rum cocoa powder

Fruit Salsa

Mix all chopped evenly in size fruit together. Add pepper cilantro and lime juice to fruit. toss well. Cover and place in fridge one to two hours. Store covered in fridge up to one week.

kiwi mango papaya fresh pineapple chunk fresh cilantro red onion fresh lime juice

Brandy Fruit Pot

Combine fruit and sugar. Let stand 3 hours. stirring once or twice. Tie cinnamon in cheesecloth bag. Add to fruit and brandy. Cover loosely and let stand at least 1 week stirring once a day. To keep pot going add 1 cup sugar and 2 cup fruit to replace every 2 cup removed. The fruit pot may be started at the beginning of the summer with strawberries oranges and grapes. Add more fruit and sugar as they come into season - e.g. raspberries peaches pears melon balls. Keep refrigerated or in a cold room. You can keep one going all year round in your refrigerator.

oranges fresh pineapple fresh pears fresh cherries grapes white sugar cinnamon stick apricot brandy

Wheat Berry Salad With Apples, Cranberries and Mint

Cover the wheat berries with water and soak overnight. The next day place the wheat berries with 8 cups of water in a large saucepan. Bring to a boil reduce heat and simmer for about 1 to 1 1/2 hours or until tender uncovered. Drain and refrigerate until completely cooled. Combine wheat berries with apples mint shallot cranberries. Whisk together oil orange juice vinegar coriander and cinnamon. Pour over wheat berry salad stir to combine. Top with feta if using. Serve.

water red wine vinegar ground coriander ground cinnamon granny smith apples mint green onion dried cranberries feta

Baked Lasagna

Cook and drain lasagna noodles. Brown meat drain grease and add spaghetti sauce. Simmer on low for at least 10 minutes. Mix all cheeses and eggs together. Put some sauce in the bottom of a 9 x 13 greased baking dish. Add layer of lasagna layer of cheese mixture top with sauce. Repeat until everything's in ending with sauce on top. Bake at 375 degrees for about 30 minutes.

ground beef ricotta cheese mozzarella cheese parmesan cheese eggs

Broiled Seabass With Pineapple-Chili-Basil Glaze (Can Sub Other

Preheat broiler. Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl. Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillet evenly with with glaze. Return to oven; broil for an additional 5 minutes or until fish flakes easily when tested with a fork.

rice vinegar fresh basil dried basil crushed red pepper flakes garlic clove salt black pepper

Easy Chicken Veggie Stir Fry

Soak rice in hot water. Dice chicken breast put into big pot add chicken cube and cook till chicken is done. Slice up all bell peppers then stir fry in skillet or wok add bean sprouts mushrooms and cook until bell peppers are soft. Add veggies to chicken and cook on low heat stirring occasionally. Meanwhile drain rice add to smaller pot and add 1-1/2 cups hot water. cook uncovered until boiling then lower heat and cover till rice is tender. Mix soy sauce white vinegar cornstarch together and add to chicken veggies pot to make a sauce. Add some ginger mix well turn heat off when rice is ready. Serve rice with chicken and veggies and ENJOY!

rice boneless skinless chicken breasts chicken bouillon cube green bell pepper red bell pepper yellow bell pepper bean sprouts mushrooms soy sauce white vinegar cornstarch ground ginger

Raspberry Tie-Dye Pops

Place 2 1/2 pints raspberries in the jar of a blender or the bowl of a food processor. Pulse briefly then puree until nearly liquid about 1 minute. For plum pops: Pass puree through large-mesh sieve to remove skin. For raspberry pops: Pass puree through a very fine sieve to remove seeds you should end up with 1/2 cup. Add 1 tablespoon lemon juice and blend. Rinse out blender jar and blend yogurt with remaining tablespoon lemon juice until smooth. Layer each 1/3-cup pop mold with yogurt and puree adding rest of raspberries along the way. Swirl mixtures together with knife. Let freeze 25 minutes. Insert wooden pop sticks halfway and freeze overnight. Pops will keep frozen for at least 3 weeks.

raspberries fresh lemon juice low-fat vanilla yogurt

Mock Turkey - Amish Style

Brown hamburger. Add hamburger to other ingredients in 1 1 /2 qt casserole dish. Bake at 350 degrees for 45 minutes.

hamburger milk salt pepper

Cabbage Potato Pancakes

Mix in medium bowl potatoes slaw egg whites and pepper. Spray large nonstick frypan with veggie cooking spray and heat over medium high. Scoop and pack batter into 1/2 cup measure gently invert cup into frypan. Repeat with second pancake drizzle any juices from bowl over pancakes. When batter begins to sizzle gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter. Cook until pancake browns on one side about 5 minutes. Turn pancakes cook on second side until pancake browns 4 to 5 minutes. If desired top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.

shredded hash brown potatoes white pepper unsweetened applesauce fat free sour cream

Wilted Spinach With Gorgonzola Pine Nuts and Caramelized Onion

Heat the olive oil in large nonstick skillet over medium-high heat. Add the onions and cook 5 to 7 minutes stirring occasionally until the onions are golden brown. You can occasionally add a sprinkling of water to prevent sticking if necessary. Fold the raw spinach into the warm onions if the pan is large enough or mix in a large mixing bowl. After the spinach wilts add the cheese pine nuts salt and pepper. Serve at room temperature.

olive oil Spanish onions water gorgonzola blue cheese pine nuts

Kahlua Pecan Pie

With a whisk lightly beat eggs and add brown sugar butter and salt. Blend well. Add syrups and Kahlua. Blend. Add pecans and blend again. Pour into prepared pastry crust and bake at 350°F for about 40 minutes or until set. Cool. Serve with whipped cream if desired.

butter brown sugar eggs salt light corn syrup dark corn syrup Kahlua pecans

BLT Salad

lace greens in salad bowl. Top with tomatoes bacon and egg. Drizzle with dressing. Toss well.

spinach grape tomatoes bacon hard-boiled eggs

Sissy's Crab Dip

Mix all the ingredients and smooth into a deep dish pie pan and bake at 350 degrees for 15 minute serve with french bread or crackers.

swiss cheese cream cheese mayonnaise green onions

Granny's Pork Chops

Sprinkle each side of your chops with Cinnamon and Nutmeg. Core and slice your apples. Sear each side of your chops. Reduce heat to medium-low. Place apples and brown sugar on top of the chops. Allow to cook until desired temperature is reached (I cook mine to 155 degrees).

boneless pork chops granny smith apples cinnamon nutmeg brown sugar

Corn Muffins With Real Corn

Sift the flour cornmeal sugar and salt into a large bowl. Make a well in the center and pour the buttermilk buter and eggs inches. Stir just until combined. Fold in the corn. Pour into a lightly greased muffin pan filling each cup half way. Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.

flour sugar buttermilk eggs salt corn butter

Grandma Gusky's Chewy Oatmeal Cookies (Gluten Free)

Preheat oven to 370°F. Sift or stir together flour starch baking powder baking soda cinnamon salt and xanthan gum. Set aside. In a large bowl cream butter and add sugars. Mix well. Add eggs and vanilla then blend in dry ingredients. Add oatmeal coconut raisins and finely chopped nuts. Mix. Drop by rounded teaspoonfuls on a lightly greased cookie sheet. Bake at 370 F for 8 to 13 minutes until light brown the lesser time being more chewy the greater time making them crunchier.

cornstarch tapioca starch baking powder baking soda cinnamon salt xanthan gum butter white sugar brown sugar eggs vanilla quick oats walnuts raisins

Chicken Soup Recipe Contest Winner

Put chicken broth in pot; bring to boil. Add chicken. Return to boil; lower heat. Gently simmer uncovered for 1 hour. Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally. Skim fat from top. Pour into bowls; into each add a slice of carrot and a sprig of cilantro. Broth: Combine all ingredients with 10 cups of water. Bring to boil. Simmer over medium heat for 1 1/2 hours stirring occasionally. Cool then strain.

chicken broth chicken carrot onion celery leek parsnip sweet potato dill cilantro chicken broth chicken onion garlic cloves carrot bay leaf celery leek

Chocolate Swirl Muffins

Heat oven to 375° F Generously grease 12-cup fluted tube cake pan. In 2-quart saucepan cook all filling ingredients over medium-low heat 2 to 3 minutes stirring constantly until smooth. Remove 1/3 cup filing for glaze; set aside. Freeze remaining filling 15 minutes until thick like pudding. Meanwhile in large bowl stir together all cake ingredients. Spoon half the batter into pan. Remove filling from freezer carefully spoon filling in center of batter to within 1/2-inch of pan edges. Spoon remaining batter over filling. Bake 50- 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cake to glaze (if too thick microwave filling on High 10- 15 seconds using microwavable small bowl). Cool completely about one hour.

vanilla water canola oil eggs

Chili Corn

Combine milk cream cheese and margarine in a medium sauce pan. Stir over low heat until melted. After melted add corn. When heated through place in dish and sprinkle with garlic salt. Bake for 30 minutes at 325 degrees. Garnish with Cheddar Cheese.

whole kernel corn green chilies cream cheese margarine milk cheddar cheese

Flourless Nutella Chocolate Cake

Preheat the oven to 350F / 175C and place your baking rack on the lowest rung. Butter and lightly coat a 9\" springform pan with unsweetened cocoa powder. Cut the butter and the dark chocolate into chunks (or use high quality dark chocolate chips) and melt in a double boiler or in the microwave (on very low power) until smooth. Remove butter/chocolate mixture from heat source and add the Nutella and mix well with a small whisk or fork. Add the espresso powder and mix inches. Beat the egg whites in mixer bowl until peaks start to form to moderately stiff peaks. In a large mixing bowl add the sugar to the egg yolks and beat with a whisk until thoroughly incorporated. Add the chocolate mixture and mix inches. Carefully add in the egg whites into the rest of the mixture and stir until well-blended (try not to deflate the egg whites completely but make sure they’re completely mixed in). Pour into the prepared springform pan and place into the oven. Bake for 20-30 minutes. The cake should still seem a little \"jiggly\" in the center but a toothpick should come out clean. Let the cake cool completely at least 30 minutes before serving. It'll likely deflate quite a bit. Can serve plain or with whipped cream and/or berries.

unsalted butter dark chocolate sugar eggs

Butterscotch Filling

Melt butter. Add sugar and allow to brown. Gradually add water. Beat egg yolks. Add a small of measured milk and flour. Stir until smooth. Add rest of milk and salt. Mix. Pour this slowly into the sugar mix and cook until thick. Cool.

butter brown sugar boiling water milk flour salt

Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

Rinse the snapper and pat dry with paper towels. With a sharp paring knife score the fish 3 times on skin side. Season the fish with salt and pepper. Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary) skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter. Add remaining 2 tablespoons of oil to pan. Sauté leeks carrots thyme scotch bonnet and allspice until leeks are soft about 5 minutes. Add vinegar to pan and cook until evaporated. Season with salt and pepper. Pour vegetables over fish. Serve with lime wedges to squeeze over.

red snapper fillets cracked black pepper leeks carrots thyme scotch bonnet pepper ground allspice white vinegar lime

White Wine, Honey Mustard Vinaigrette

Mix the vinegar through the salt and pepper in a small bowl with tall sides. Wisk in the olive oil until it emulsifies. Refrigerate and allow the flavors to develop.

white wine vinegar honey mustard Dijon mustard sea salt fresh ground black pepper olive oil

Warm Crab Tartlets

For the crust: Combine the flour and salt in a food processor. Pulse a few times. Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time pulsing in between until the dough comes together. It will be a bit lumpy. Shape the dough into a rectangle then wrap it in plastic and refrigerate for at least 30 minutes. Preheat the oven to 400 degrees F. Place the dough on a floured work surface and roll out to a 8 X 20 inch rectangle. Trim the rough edges. Then cut down the center lengthwise. Cut each strip into 5 pieces creating 10- 4 inch squares of dough. Fold each square and place them into muffin tins. Press the centers down to the bottom and press the folds into the sides. Prick the bottoms of the shells several times with a fork. Bake the shells for 15 minutes. Then cool a little. In the meantime combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients. Scoop the crab mixture into each shell evenly. Bake for about 20 minutes—until the tops are firm and slightly golden. Serve warm!

flour salt unsalted butter cold water heavy cream eggs fresh tarragon shallot salt ground nutmeg cayenne pepper

Rosemary Olive Oil Cake

Preheat the oven to 350F / 175°C Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately I used a long (4 1/2 x 13 inch) loaf pan and lined it with parchment paper. Sift the dry ingredients into a large bowl pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside. In another large bowl whisk the eggs thoroughly. Add the olive oil milk and rosemary and whisk again. Using a spatula fold the wet ingredients into the dry gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar. Bake for about 40 minutes or until the top is domed golden brown and a skewer inserted into the center comes out clean. My cake in the alternate pan took closer to 50 minutes. Also just when my cake was nearly finished baking I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don't walk away from the cake while it is under the broiler. The cake can be eaten warm or cool from the pan or cooled wrapped tightly in plastic and kept for 2 days. Serves 8 -12.

olive oil all-purpose flour sugar baking powder kosher salt eggs olive oil fresh rosemary bittersweet chocolate sugar

Gumdrop Cookies With Orange Icing

Combine eggs brown sugar and water in a large bowl and beat well. Add remaining cookie ingredients and mix well. Spread the mixture onto a lightly greased cookie sheet. Bake at 300° for 25 minutes. Prepare icing ingredients and add sufficient powdered sugar for spreading consistency.

eggs brown sugar water flour cinnamon salt butter powdered sugar

Easter Nests With Eggs

Melt Chocolate Chips if using. In a bowl add RK and CC or PB. Stir. It may be gooey but cover 24 Baking Cups with it add flower to make less sticky. Cover all the Baking cups fulley make sure you see no white spots. Bake them for 30 secs in the microave. When not gooey place Jelly Beans or Chocolate eggs inches. Serve and Enjoy!

chocolate chips peanut butter marshmallows jelly beans flour

Sourdough Bread (French)

Mix water the sourdough start and flour in a non-metallic bowl. Cover loosely. Let stand in warm place until mixture bubbles and has a definite sour aroma (about 24 hours). Mix sugar salt and baking soda into sourdough mixture. Stir in enough of the remaining flour to make dough easy to handle. Knead dough on well-floured surface. Form and let rise until double in size covered.

warm water flour sugar salt baking soda

Cookies 'n Creme Pudding Pops

POUR milk into medium bowl; add pudding mix & beat with wire whisk 2 minutes; gently stir in whipped topping and chopped cookies. Spoon into cups & insert pop stick into each for handle. Freeze 5 hours or until firm.

nonfat milk vanilla flavor instant pudding and pie filling mix Cool Whip Free