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Thum -- Garlic Sauce (Lebanon -- Middle East)

In a mortar & pounding with a pestle work the garlic cloves & a little salt until reduced to a very fine paste. Drizzle in the oil very slowly stirring constantly to blend well. If you don't want the sauce to be as strong as this will be add some yogurt and/or mashed potato & blend well before serving.

garlic cloves salt extra virgin olive oil yogurt potato

Chocolate Nut Meringues

beat egg whites until stiff peaks form in a glass or aluminum bowl. fold in sugar and cocoa mixing well. fold in nuts (if using them). using a spoon and a spatula place ~2 T lumps of the batter on an un-greased baking sheet. This is key--there must be no fat that touches the batter or else the meringues will collapse. bake at 200F for several hours (welcome suggestions on temp and time). I usually bake them for 2+ hours and then let them sit in the oven for several more hours until the insides are not gooey.

onfectioners' sugar

Uncle Bill's Roast Beef in a Bun

Using a mandoline or a very sharp knife slice or shred the roast beef very thin; set aside. Cut the hoagie buns 3/4 the way through lengthwise. Lightly toast the buns in a toaster oven. Butter the buns with 2 teaspoon of butter on both halves of each bun. Spread mayonnaise equally on both halves of each bun. Spread Dijon mustard horseradish and relish on 1 side of each bun. Layer half the roast beef equally on 1 side of each bun. Cut the processed cheese in half and layer over the roast beef. Now layer the remainder of roast beef over the cheese. Salt and pepper to taste. Fold the two halves of each bun and press lightly to hold. Place the sandwich bun on a serving platter and cut the buns in half. Serve when ready to eat. You may also use 1 or 2 cooked asparagus spears layered in each bun. This sandwich may be eaten as is or use a Simple French Beef Dip see recipe #109969.

butter mayonnaise Dijon mustard cheddar cheese

Low Fat Hummus

Drain and rinse chickpeas reserving 1/3 cup of canned liquid set aside. In food processor or blender combine all ingredient (except reserved liquid) With processor running gradually add reserved liquid through feed tube and process until smooth.

chickpeas tahini fresh lemon juice fresh lemon rind garlic ground cumin salt

Orange Sour Cream Rolls

Dough: Dissolve yeast in warm water. To yeast and water mixture add sugar salt eggs sour cream and butter. Beat in flour in until smooth. Start with 2-3/4 cup and add the rest if necessary. Roll dough as for jelly roll and spread with filling; then roll up and slice. Put slices cut side up in pan. Let rise until double Bake in 375 oven 25-30 minutes. Glaze: Cook all ingredients on medium heat for 3 minutes stirring all the time. Prepare as soon as rolls come out of oven. Pour glaze over rolls while they are still hot.

warm water white sugar salt eggs sour cream butter flour coconut sugar orange zest of white sugar orange juice of butter sour cream

Honey-Mint Vinaigrette

In a small bowl whisk all ingredients together; you can also do this in a blender or food processor but note that this will then puree the mint leaves. Use right away or refrigerate until needed; if refrigerated whisk again to combine before using. Use to dress a large salad; goes especially nice on a relatively plain salad (ie just mixed greens and raw mushrooms is great).

canola oil apple cider vinegar liquid honey of fresh mint Dijon mustard salt black pepper

Dad's Lasagna

Remove sausage skins and break up the sausage in frying pan. Brown meat slowly and spoon off excess fat. Add garlic basil 1 1/2 teaspoons salt tomatoes and tomato paste. Simmer covered for 15 minutes; stir often. Set aside when finished. Meanwhile cook noodles in boiling salted water until tender; drain; rinse. In a large bowl beat eggs; add Ricotta Parmesan Parsley pepper and a tsp of salt. Mix well. Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce. Repeat. Bake at 375 F degrees for about 30 minutes. Alternatively you could refrigerate until later and then bake for 45 minutes. Either way let the lasagna stand for 10 minutes before serving.

Italian sausage garlic clove basil salt canned tomato tomato paste eggs fresh ricotta cream-style cottage cheese parmesan cheese romano cheese parsley flakes pepper mozzarella cheese

Extra Cheesy Macaroni

Cook first 4 ingredients in a saucepan over medium heat stirring until smooth. Stir in macaroni and spoon into a lightly greased 11- x 7-inch baking dish. Toss together cracker crumbs and butter. Sprinkle mixture over macaroni. Bake at 350° for 25 minutes or until lightly browned.

processed cheese evaporated milk cheddar cheese macaroni butter margarine

Smokey Mesquite Pork Chops

Combine orange juice bourbon (if using) brown sugar and mesquite seasoning in a shallow bowl or zip lock bag. Add pork chops cover or zip and marinate in refridgerator a minimum of 1 hour. Grill or broil pork chops over medium heat for 20 minutes or until internal temperature reaches 160 degrees.

brown sugar boneless pork chops

Easy Fries

Preheat oven to 250 degrees. Wash and scrub the potatoes in a sink. Cut of any spuds on each potato. Cut each potato in 8ths like a circle. Spray a pan or plate with non-stick spray. Then put the potatoes on the pan or plate. Put the potato slices in the oven for 3 to 6 minutes. If they're not cooked enough put them back into the oven for another minute. Let them sit out for 3 minutes. Then sprinkle salt on them.

potatoes salt

Hot and Spicy Marinade

ombine the ingredients for the marinade in a zip lock bag. Add the meat and marinate.

ketchup chili sauce Dijon mustard lemon juice Worcestershire sauce pepper garlic onion

Black Bean and Corn Salad

ombine olive oil vinegar mustard cumin and cilantro set aside. Combine beans corn onion and tomato. Drizzle the dressing over the bean mixture. Stir together gently to avoid breaking the beans. May be topped with shredded cheese if desired.

extra virgin olive oil red wine vinegar Dijon mustard cumin fresh cilantro black beans white corn sweet onion plum tomatoes monterey jack cheese

Canadian Hamburger Soup

In a large dutch oven brown meat adding onions and garlic. When meat has lost its pink colour drain off any excess fat if there is any visible. Add all remaining ingredients turn heat down to low so soup is barely simmering cover and let cook for about 2 hours (even longer is fine). After one hour taste soup and add salt if necessary. If you have leftovers (soup freezes well so consider making the whole pot even if it's a lot for your family) be aware that it tends to thicken when cool. When reheating I always add a little more beef broth.

lean ground beef onion garlic clove plum tomatoes low sodium beef broth carrots celery ribs bay leaves dried thyme fresh ground black pepper barley salt

Chocolate Peanut Butter Balls

Combine peanut butter icing sugar nuts and rice krispies. Chill 15 minutes. Combine chocolate and butter in a small pot. Melt. Remove from heat. Dip balls in chocolate mixture. Chill.

peanut butter icing sugar butter

Best Flan Ever

Preheat oven to 350°F. Select 2 oven safe containers one that can easily fit inside the other. The large one will be used for a water bath and the smaller one will actually house the flan. Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard. In a large pan using a wooden spoon caramelize the sugar until it turns a light golden brown. While still hot transfer the melted sugar to the smaller container swirling it around until the entire bottom is covered then set aside. In a blender add the remaining ingredients and blend until smooth. Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan. Pour the custard into the pan being careful not to splash it. Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test. Remove from oven and allow to cool on rack. You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.

sugar eggs evaporated milk vanilla extract cream cheese

Mom's Bulgogi

Mix all the ingredients except the beef into a large container with a secure lid. Stir the beef into the marinade making sure the marinade thoroughly mixed through the beef. Marinate overnight. Saute the beef in a hot skillet or grill and serve with rice.

beef brisket mirin green onions onions sugar garlic cloves sesame seeds gingerroot

Tuna Bake (Casserole)

Cook pasta and set aside. Preheat oven to 180 degrees Celcius (~375 degrees F). Very finely chop onion and red pepper. Heat oil in small saucepan on low heat. Add onion and cook on low heat for 1-2 minutes or until soft. Place chopped red pepper and cook for further 2-3 minutes ensuring heat remains low as not to burn the onion and pepper. Take off heat. In another saucepan melt butter and add flour to make a roux. Slowly add milk until creamy and there are no lumps. Add cheese and stir well. Slowly add creamy mushroom soup to the cheesy sauce again ensuring no lumps form. Add onion pepper tuna and spinach to sauce and stir until warm. In a large bowl mix pasta and sauce together. Pour pasta into casserole dish and top with breadcrumbs and cheddar cheese. Bake 15-20 minutes or until cheese has melted.

penne pasta spinach butter all-purpose flour milk cheddar cheese tuna cheddar cheese

Baked Jalapeno Bacon Poppers

1. Preheat oven to 375°F Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice clean boat. 2. Cook bacon to crisp (you can use a microwave - place bacon between paper towels microwave 3-4 minutes or until crisp). Mince cooked bacon. In a bowl mix together the bacon cream cheese cheddar cheese and Cajun seasoning. Spoon cheese mixture into each sweet pepper. 3. Melt butter in microwave stir in the bread crumbs. Hold each popper and dip cheese side down into bread crumbs. Bake 375F for 20 minutes or until cheese melty and bread crumbs crusty.

mini sweet peppers bacon cream cheese butter panko breadcrumbs corn

Durham House Peanut Bisque

Saute the celery and onion in the butter in a skillet until tender. Transfer to a blender container. Process until smooth. Pour the vegetable mixture into a large saucepan. Add the flour stirring constantly with a wire whisk. Cook over medium heat until blended stirring constantly. Whisk in the chicken stock gradually. Cook until the mixture begins to boil and thicken whisking constantly. Stir in the peanut butter half and half salt pepper paprika and Tabasco sauce. Ladle into soup bowls. Garnish with chopped chives.

celery onion unsalted butter flour creamy peanut butter half-and-half salt white pepper sweet paprika Tabasco sauce chives

CRAB AND SHRIMP CASSEROLE

1. Preheat oven to 350. 2. In a large bowl combine the soup milk dill weed seasoned salt and mayonnaise. Stir with a whisk until smooth. Stir in the crabmeat shrimp pasta shells half of the cheese and half of the fried onions. 3. Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Cover with foil and bake for 25 minutes. Uncover and sprinkle French fried onions over the top. Return to oven and bake for 10 minutes.

small shell pasta milk mayonnaise dill weed seasoning salt shrimp swiss cheese

Spicy Mutton Chops

In a bowl mix together the beaten yogurt ginger-garlic paste corriander red chilli turmeric and garam masala powders green chillies and salt to taste. Add the mutton chop pcs. Mix well so that the chops are coated well with the marinade. Marinate for 3 hours. Put the mutton chops{no water required} in a pressure cooker and pressure cook till done. Dry the gravy in the mutton chops on clean kitchen paper towels. Remove each piece and keep aside. Beat an egg in a bowl using an electric beater until light and fluffy. Just before serving dip each mutton chop piece in the beaten egg. Heat oil in a wok. Shallow fry the mutton chops that have been dipped in the beaten egg now in the oil until browned on either side. Drain on clean paper towels to remove excess oil. Transfer the drained mutton chops in a serving platter. Garnish with onion slices and sliced lemon pcs. Serve immediately with a green chutney of your choice.

plain low-fat yogurt green chilies coriander powder turmeric powder red chili powder garam masala powder egg salt onions lime

Family Favorite Basic Meatballs

Preheat oven to 450 degrees F. Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl. Add the meat and mix thoroughly (I use a fork to mix to prevent overhandling the meat). Shape meat mixture into 2-inch balls approximately 1 1/2 oz each by weight (I like to use a #30 scoop to portion them out then I roll them into balls by hand). Spray a shallow pan (such as a baking sheet with an edge all around) with nonstick cooking spray. Place meatballs on the prepared pan taking care not to crowd them or let them touch). Pour the 1 cup of beef broth into the bottom of the pan (make sure bottom of pan is covered). Bake for 25 minutes or until meatballs are cooked through. Reserve the pan juices to make the tomato sauce (recipe posted separately).

parmesan cheese beef broth parsley eggs dried oregano garlic kosher salt ground pepper dried basil crushed red pepper flakes nutmeg beef broth

Cinnamon Apple Cream Cheese Dumplings

Follow the directions for the Cinnamon Apple Cream Cheese Spread: In a medium bowl cream butter and cream cheese together until just incorporated. Add 1 cup sugar and 1 teaspoon cinnamon and beat till blended. Add frozen apple juice concentrate and beat till smooth. Refrigerate for about 30 minutes. Turn on deep fryer to about 325°F. Take wonton skin place about 1 teaspoon of the spread in the middle of the wonton skin. Wet outer edges of wonton skin. Fold together press firmly. Place in deep fryer until golden. Remove from deep fryer place on plate or baking pan. Sprinkle cinnamon and sugar on each side. Allow to cool before eating!

butter margarine cream cheese icing sugar ground cinnamon granulated sugar wonton skins

Loaded Krispie Crunches

Preheat oven to 350°F. Cream the shortening and both kinds of sugar together beating until light and fluffy. Add the eggs and beat well. Sift together the flour salt and baking soda. Add to the wet ingredients. Add in the oatmeal rice krispies coconut and chocolate chips. Mix well. The batter should be stiff. Roll the dough into small balls and place on a greased cookie sheet. Flatten with a fork leaving 1 inch in between the cookies. Bake for about 12 minutes.

margarine brown sugar granulated sugar eggs self rising flour salt baking soda vanilla extract quick oatmeal coconut flakes chocolate chips

Manchego-Stuffed Dates Wrapped in Bacon (Tapas)

Preheat broiler (high setting). Cut your cheese into small rectangles just large enough to fill the cavity of your pitted date. Stuff 1 piece of cheese into each date. Wrap each date with a piece of bacon. Place on baking sheet seam side down and broil for 4 minutes. Turn dates over and broil another 4 minutes. Serve hot. NOTE: you can put a toothpick in each AFTER cooking for the convenience of your guests (but they won't look as pretty).

pitted dates manchego cheese bacon

Kris Kringle Cookies

Cream butter and sugar then add eggs. In a small bowl mix baking soda cream of tartar vanilla and evaporated milk. Add small bowl contents to creamed contents. Sift flour into mix and combine. Chill. Roll out on floured board. Cut out cookies with cookie cutters. Place on greased cookie sheet. Bake at 400 for 8-12 minutes. Use butter cream frosting to ice.

butter sugar eggs baking soda salt flour evaporated milk cream of tartar vanilla

Poached Salmon With Green Peppercorn, Ginger and Orange Sauce

In a small saucepan bring the water and the wine to a boil with the gingerroot the black peppercorns and the bay leaf and let the mixture stand off the heat for 5 minutes. In a large buttered baking dish arrange the salmon skin side down and sprinkle it with salt to taste. Add the wine mixture and poach the salmon covered tightly with foil in the middle of a preheated 400°F oven for 20 to 25 minutes or until it just flakes and is cooked through. Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream the mayonnaise the mustard the gingerroot the zest the juice the green peppercorns the sugar the vinegar and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. Serve the salmon with the sauce.

water dry white wine gingerroot black peppercorns bay leaf salmon fillets sour cream mayonnaise Dijon mustard gingerroot orange zest green peppercorns sugar white wine vinegar

Better Than Sex Cake (Toffee Bar Cake)

Mix cool whip syrup and equivalent to 5 skor bars together. Spread some on top of one cake and place other cake directly on top of that one. Put more on top of that cake and on sides. Sprinkle the rest of skor bar crumbs on top. Put in freezer for about an hour or until firm.

ool Whip

Sausage-Stuffed French Loaf

Cut off ends of loaf;set aside. Hollow out loaf with a long serrated knife leaving a 1/2 in. shell. Process bread removed from inside loaf in a food processor to make bread crumbs. Cook sausage beef onion in a large skillet until meat is browned stirring until it crumbles;Drain. Stir in 1 cup breadcrumbs cheese and next 6 ingredients. Spoon into shell replace loaf ends securing with wooden toothpicks. Melt butter in saucepan. Add garlic;cook 1 min. Brush garlic butter over loaf. Wrap loaf in foil leaving top open slightly;place on a baking sheet. Bake at 400 for 25 min. Cut into 4 pieces.

pork sausage onion mozzarella cheese egg fresh parsley Dijon mustard fennel seed salt pepper butter margarine garlic

Easy Chicken Marinade

Combine ingredients in ziploc bag or glass casserole dish big enough for your chicken. Add chicken pieces and marinate at least 3 hours turning occasionally. Overnight is even better. Grill chicken as desired.

brown sugar soy sauce canola oil

Annie's Bloody Mary Mix

Mix in order given. Fill glass with ice. Add 1 1/2 shots vodka and fill with Bloody Mary mix. Garnish with a dill pickle spear celery cucumber wheel carrot or veggies of your choice. Keep refrigerated.

tomato juice horseradish salt cracked pepper lime juice lemon juice Worcestershire sauce Tabasco sauce

Easy Oatmeal Caramel Bars

Heat oven to 350. Into large bowl break up cookie dough. Add oats and salt and mix well. Reserve 1/2 cup dough mixture for topping. Press remaining dough mixture evenly in bottom of ungreased 9 inch square pan to form crust. Bake 10 to 12 minutes or until dough puffs and appears dry. Meanwhile in small bowl mix caramel topping flour and vanilla and blend well. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool completely about 1 1/2 hours. For bars cut into 4 rows by 4 rows. High altitude: (3500-6500 feet) Bake crust 12 to 14 minutes. After topping bake 22 to 27 minutes.

quick-cooking oats salt all-purpose flour vanilla walnuts

Chocolate Marshmallow Slices

In medium saucepan over low heat melt butter and chocolate chips stirring constantly until blended. Remove from heat cool 5 minutes. Stir in marshmallows and nuts; do not allow the marshmallows to melt. On wax paper shape mixture into to 7-inch rolls. Wrap in foil; refrigerate about 20 minutes. At this point ff desired too coat rolls roll in addition nuts. Otherwise refrigerate overnight. Cut rolls into 1/4 inch slices and store in airtight container ina cool dry place.

butter miniature marshmallows

Pasta, Pesto and Feta Toss

Cook pasta as directed and drain. Toss remaining ingredients with hot pasta. Can be made ahead and enjoyed cold. Prepare as directed cover refrigerate until serving.

farfalle pasta feta cheese basil pesto

Whole Wheat Crock Pot Lasagna for 2

Saute the meat onions mushrooms oregano salt pepper & garlic until slightly browned. Mix tomato sauce & soup together separate from meat mixture. Add approx 4 oz of the the tomato mixture to the bottom of the crock pot (I use the smaller size crock pot for 2 people). Add an overlapping layer of whole wheat lasagna noodles broken to cover the entire crock pot. Cover with 1/3 meat mixture tomato cottage cheese& other cheeses. Top with lasagna noodles. Repeat layer reserve some tomato sauce & cheese for final topping. Cover final layer of noodles with remaining sauce & cheeses (use remaining soup if you wish). Put the lid on & cook on low for 4-6 hours.

lean hamburger fresh mushrooms onion garlic cloves tomatoes and green chilies dried oregano 2% fat cottage cheese parmesan cheese asiago cheese gouda cheese cheese

Iraqi Fried Kabobs

1. heat 1c oil in a frying pan. 2. mix together remaining ingredients. 3. form into small patties fry a few minutes on each side.

ground beef onion parsley salt

Sugar Free S'more Pie

ake pudding using for pie directions.pour into baked crust.top with marshmallows.broil 3-5 seconds or until marshmallows are browned.

sugar-free instant chocolate pudding mix 2% low-fat milk reduced fat graham cracker crust marshmallows

Frosty Texas Citrus Refresher

Juice grapefruit; measure 1 1/3 cups. In a blender combine juice strawberries sherbet and 1 tablespoon honey. Whirl until well-blended. Sweeten with more honey if desired. Pour into glasses and garnish with grapefruit.

red grapefruits fresh strawberries honey grapefruit

Santa Fe Chicken Sandwich

Place 1 slice of buttered bread on a grill or in a skillet. Top with 4 ounces of chicken breast 1 tablespoon of roasted red peppers. 2 tablespoons grilled onions and 1 slice of Pepper Jack cheese. Top with another slice of buttered bread. Cook until bread is golden brown and turn over. Grill until bread is golden brown and ingredients between bread slices is hot.

onions monterey jack pepper cheese

Turkey BLT Wraps

Cook bacon over medium heat in a large pan until brown and crispy remove from pan and drain on paper towels set aside. Thinly slice tomatoes. Just before serving brush the inside of the flour tortilla with salad dressing (recipe used a creamy peppercorn dressing use your favorite!). Layer on the turkey bacon tomato and lettuce. Roll the wraps up and serve with extra dressing on the side.

turkey bacon flour tortillas tomatoes lettuce

Zesty Grilled Ahi Tuna With Feta and Fresh Tomato Salsa

Mix vinegar oil wine and salad dressing mix. Stir in 1 Tbsp of basil. In a separate bowl combine tomatoes onion feta and remaining basil. Add 4 Tbsp of prepared dressing from step 1. Pour remaining dressing on Tuna steaks. Cover and refrigerate for 30 min to 1 hour to marinate. Grill Tuna on Med-High 5-7 min per side or less to your liking. Transfer to plate and top with tomato mixture.

olive oil dry white wine fresh basil plum tomatoes red onion feta cheese tuna steaks

Zucchini and Cheese Casserole

Preheat oven to 350°F. In a medium bowl pour the melted butter over the bread. Add the zucchini onion garlic salt and egg. Mix well. Put the mixture in a 9 x 13 baking dish and top with the cheese. Bake covered for 30 minutes then another 30 minutes uncovered.

butter zucchini onion egg cheddar cheese

Buttery Honey Beer Bread with Honey Butter

FOR THE BEER BREAD: Preheat the oven to 350ºF. Grease a 9 by 5 inch loaf pan with nonstick cooking spray or butter. Set aside. In a large bowl whisk together both kinds of flour the sugar baking powder and salt. Add in the honey and beer and mix until just combined. Spread the batter evenly in the prepared pan then drizzle the melted butter over the top of the batter. Transfer the pan to the oven and place a rimmed baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes or until a cake tester inserted in the middle comes out clean and the top of the loaf is golden brown. Remove from the oven and set the pan on a wire rack to cool for at least 15 to 20 minutes. FOR THE HONEY BUTTER: Add the butter honey and salt to a small bowl and mix until well combined. Taste and adjust the honey / salt as desired. Serve slathered on a piece of warm beer bread!

all-purpose flour bread flour sugar baking powder fine sea salt honey beer unsalted butter unsalted butter honey fine sea salt

Tator Tot Casserole

Preheat oven to 350 deg. In small bowl mix cream of mushroom and cream of celery. mix until well blended. In large casserole dish combine MS Crumbles and cream mix. spread so it covers the bottom. ( no need to fry the crumbles first because they are not real hamburger they will thaw in the oven). Sprinkle shredded cheese over top. ( use the whole bag for cheese lovers like me :D). Place Tater tots on top. ( make sure the casserole is covered with tater tots). Place in oven until tater tots are golden brown. Cool for about 20 minutes. Serve.

hamburger cheese

Potato Moussaka

Fry minced onion garlic and bay leaf in olive oil until onion becomes translucent but not browned. Add minced lamb (or beef) and cook stirring until browned. Add oregano cinnamon salt and pepper. Add peeled and chopped tomatoes to the meat with lamb (or beef) stock. Bring to the boil reduce the heat and cover. Simmer gently for 30 minutes or until reduce most of liquids. Meanwhile peal and slice potatoes into flat pieces as for chips but thicker about 0 5 cm. Fry them in olive oil until lightly browned on both sides. Remove them from pan on a paper towel. Take a large ovenproof dish and layer the potato slices and meat ending with a layer of potatoes. Beat 2 eggs with flour salt pepper and a little grated nutmeg. Stir in yogurt. Pour this over the moussaka. Bake in preheated oven at 180°C for about 1 hour until the topping is set and golden brown. Allow to stand for 15 minutes before serving.

lamb onions garlic cloves bay leaf olive oil oregano cinnamon salt pepper tomatoes lamb stock potatoes eggs flour salt pepper nutmeg yogurt

Chocolate Chip Cookies

Set the oven to 190°C/375°F/Gas 5. Beat the butter and sugars together in a mixing bowl until creamy. Break the egg into the bowl and beat it into the mixture until smooth. Then add the vanilla essence and mix. Add the flour salt and bicarbonate of soda to the mixture a little at a time and stir everything together well. Now add the chocolate chips and stir them in until they are evenly spread through the mixture. Butter the baking trays and spoon small mounds of the mixture on them leaving quite big spaces between the mounds. Bake the cookies for 10 to 12 minutes until they are an even golden brown colour then transfer them to a wire rack to cool.

butter caster sugar brown sugar egg vanilla extract plain flour salt bicarbonate of soda chocolate chips

Surprise Burgers

Toss the shredded short rib meat with chives and just enough of the braising liquid to moisten. Divide the ground beef and form 8 patties. Arrange 2 tablespoons of short rib meat on each of 4 patties. Top with remaining four patties and pinch edges to enclose. Patties should be about 1 inch thick. Let rest in refrigerator for an hour or overnight. Remove patties 30 minutes before cooking to get to room temperature. Heat olive oil in a large skillet over medium high heat. Season burgers generously with salt and pepper. Cook burgers about 7 to 10 minutes for medium rare turning once or twice. Baste burgers with accumulated fat. Drape cheese over burgers during last minute of cooking if using. Meanwhile toast buns; brush with olive oil. Moisten bottom buns with hot braising liquid. Top with burger onion tomato lettuce and top bun to serve. Any additional braising liquid could be used as a dipping sauce for fries.

fresh chives ground beef olive oil gruyere cheese lettuce leaves beefsteak tomato red onion

Butternut Squash & Bourbon Bisque to Die For!

Preheat oven to 375 degrees. With a sharp knife prick the squash in several places to allow steam to escape while it cooks (otherwise it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes until the squash is soft when you push on it. Let cool for 30 minutes so it's easier to handle then peel seed and remove strings. Cut the roasted squash into 1/2-inch pieces or scoop meat out with a spoon. In a heavy soup kettle heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant add the maple syrup soy sauce bourbon sherry and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes. Using an immersion blender (or a regular blender) puree the soup until very smooth. Add the evaporated milk salt and pepper. Cook for 2 minutes: do not bring to a boil. Add the cornstarch mixture and serve in soup plates. If you like garnish this soup with garlic and Parmesan cheese croûtons and a dollop of nonfat sour cream.

extra virgin olive oil onion leek ground cumin fresh garlic fresh ginger pure maple syrup soy sauce Bourbon dry sherry nutmeg salt fresh ground pepper cornstarch water

Summery Strawberry-Lime Smoothie

In a blender add all of the above ingredients. Blend ingredients as much as desired (being sure to chop up the ice cubes). Pour into glass and garnish with lime slices and strawberries. Enjoy!

fresh strawberries lime milk vanilla sugar

Florentine Fettuccine Casserole

In kettle of boiling salted water cook fettuccine 5 to 7 minutes until al dente. Drain and transfer them to a large bowl. Add spinach and reserved liquid; combine the mixture well. In a saucepan sauté the garlic and onion in butter until softened; stir in flour and cook the roux over low heat stirring 3 minutes. Remove pan from heat and add milk in a stream whisking vigorously until the mixture is thick and smooth. Add wine and simmer the sauce stirring 10 minutes. Stir the sauce into the spinach mixture; stir in both cheeses salt and pepper. Spoon the mixture into a well-buttered 13x9x2-inch baking dish. Sprinkle bread crumbs over the top and bake the casserole 15 to 20 minutes at 425ºF. or until it is bubbly and the crumbs are lightly browned.

fettuccine garlic onion unsalted butter all-purpose flour milk dry white wine parmesan cheese monterey jack cheese salt fresh ground black pepper

Secret Fireside Chili

Fry the meat onions green pepper and garlic until the meat is brown. Add the remaining ingredients (except Chili Beans). Bring to a boil. Reduce heat and simmer 2 hours. Add Beans and heat through. For tamer version use 1 T Chili Powder 1 tsp Cumin and Mild (Reg) Chili Beans. Garnish with shredded cheddar cheese.

onion green pepper garlic cloves whole tomatoes tomato sauce oregano chili powder cumin salt black pepper beer hot chili beans

Creamy Chicken and Rice

Spread rice into a greased 13x9x2 inch baking dish; set aside. In a saucepan melt 1/4 cup butter; stir in flour until smooth. Gradually add milk bouillon seasoned salt garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425 for 10-15 minutes or until heated through.

cooked rice butter margarine flour milk chicken bouillon granules seasoning salt garlic powder pepper Velveeta cheese sour cream

Rainbow Cole Slaw

Whisk mayonnaise apple cider vinegar sugar and maple syrup in small bowl. Place green cabbage and next 7 ingredients in very large bowl. Pour dressing over; toss. Season to taste with salt and pepper. Cover and chill 1 hour. Can be made 8 hours ahead. Cover and chill. Sprinkle with paprika and serve.

mayonnaise apple cider vinegar sugar pure maple syrup green cabbage red cabbage carrots sweet potato fuji apple golden delicious apple green pepper green onions paprika

Chinese Soup

Fry mushrooms and garlic in oil. Add water and the flavour packs from the instant noodles. Bring to a boil. Add the noodles. Simmer 3 minutes. Add onions and your choice of any garnishes.

mushrooms water garlic clove sherry wine lemon juice Tabasco sauce green onion

Mini-Corncakes With Avocado & Lime Salsa

FRITTERS: Combine all the ingredients for the corn cakes in a mixing bowl mixing the dough loosely with a fork. Heat some oil in a non-stick frying pan. Drop teaspoons full of the batter into the hot pan flattening as much as possible into a circle. Fry until browning then turn over and flatten to with the aid of a spoon or fork. Fry until browning then lift and drain on some paper towels. Fry in batches until you've used up all the dough. Leave the corn cakes to cool before topping. You can keep the corn cakes in a metal container (to retain the crispness) for a day.or you can also freeze the cakes and defrost then crisp up in the oven before putting the topping on. THE SALSA: Ccut the avocados in half retaining one of the stones. Scoop out the flesh with a spoon and mash up roughly in a bowl. Add the remaining ingredients and season to taste. Leave the avocado stone in the salsa until serving this will prevent it from browning. When ready to serve (and up to 30 minutes in advance) arrange a teaspoon of the salsa on each corncake decorate with coriander leaves and serve. E N J O Y!

cornflour plain flour baking powder egg milk butter sweetcorn spring onions salt pepper avocados red bell peppers garlic clove coriander leaves lime juice of salt pepper coriander leaves

Chocolate Raspberry Truffle Tart

Finely grind chocolate wafers using a food processor. Mix together cookie crumbs and butter. Press over the bottom and up the sides of a 9\" tart pan (with a removable bottom). Heat jam over low heat until just melted. Spread over bottom of tart shell. Freeze 15 minutes so the jam sets. Meanwhile heat chocolate and heavy cream in a saucepan over low heat until chocolate melts and mixture is smooth. Pour into tart shell. Refrigerate 4 hours so chocolate sets. Top with raspberries. Keep chilled until ready to serve then remove tart sides.

unsalted butter heavy cream fresh raspberries

Mashed Potatoes With Cumin-Lime Butter

Combine 1st 6 ingredients in a small bowl. Mash with a fork until blended. Cover and refrigerate. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and simmer about 20 min or til tender. Drain. Return potatoes to pan. Add buttermilk and salt and pepper. Beat with a mixer on medium until smooth. Reheat on stove if needed. Serve with butter mixture.

fresh cilantro shallots butter fresh lime juice cumin seeds ground cumin yukon gold potatoes low-fat buttermilk salt pepper

Campbell's Cheesy Chicken Bake

Put the rice water vegetables and spices in a 9x13 casserole dish. Mix well. The spices I like to use are just a little minced onion and some garlic powder. Cut the chicken breasts in half and place on top of the rice mixture. Dump the soup on top of the chicken breasts. Cover with tin foil. Bake at 375°F for 45 minutes to an hour. Take out of the oven and sprinkle a half cup of cheese on top. Let cool. Eat whenever the cheese melts.

water chicken breasts sharp cheddar cheese

Baked Ham and Cheese Sandwiches

Preheat oven to 350 degrees. Cut aluminum foil into pieces large enough to hold each sandwich. Whisk or beat the butter with the mayonnaise mustard onion powder and poppy seeds. Spread sauce on both sides of each bun if desired sauce quantity may be doubled and more can be used although not all of it will be required. Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham. Replace bun tops wrap in foil. Bake sandwiches on a sheet tray for up to 25 minutes unwrap and serve. If desired buns may be frozen thoroughly and baked at 350 for 1 hour up to 1 month later.

butter mayonnaise mustard creole mustard onion powder poppy seeds deli ham swiss cheese

Butter Tarts

Preheat oven to 375°F. Pour boiling water over raisins to cover them. Let raisins stand until plumped then drain and dry with paper towel. Arrange in tart shells. In a medium saucepan stir butter and sugar together. Add the corn syrup eggs salt and vanilla. Combine over low heat until just blended. Spoon mixture into unbaked tart shells filling each about 2/3 full. Bake for 15-18 minutes. Do not allow filling to boil over. Remove onto cooling racks immediately.

raisins boiling water butter light brown sugar corn syrup eggs salt vanilla

Savory Sun-Dried Tomato Appetizer Cheesecake

Preheat oven to 350 degrees. Stir together bread crumbs and melted butter. Pat into the bottom of a greased. 9-inch springform pan (OR 9-inch deep dish pie plate). Bake for 10 minutes. Remove from oven and set aside to cool. In large bowl whip cream cheese just to soften. Add shredded cheese and seasoning and mix to combine. Add eggs one at a time and beat just until each egg is no longer visible. Fold in tomatoes. Pour filling into crust. Place pan on a cookie sheet and bake for 20-25 minutes or until almost firm in the middle. Combine sour cream and Italian seasonings and pour over cheesecake. Return to oven for 5 minutes. Turn off oven leaving door slightly open let cake cool in oven for about 20 minutes. Remove to a wire rack and run a sharp knife around the edge of the cake. Let cool completely before removing sides of pan. When cooled wrap tightly and chill overnight or preferably a couple days.

butter reduced-fat cream cheese mozzarella cheese green onion black pepper cayenne pepper eggs sun-dried tomato packed in oil sour cream

Scalloped Potato-Onion Bake

1. Stir the soup milk and black pepper with a whisk or fork in a small bowl. Layer half of the potatoes half of the onion and half of the soup mixture in a 1 1/2-qt casserole. Repeat the layers. Place butter over the soup mixture. Sprinkle with the paprika. Cover. 2. Bake at 400 for 1 hour. Uncover and bake for 15 minutes more or until the potatoes are fork-tender.

milk ground black pepper potatoes onion butter paprika

Dark Chocolate Flapjacks

Preheat oven to 300F (140C). Grease an 9\" square baking pan generously with butter. In a saucepan melt together butter brown sugar and golden syrup. Stir in salt and cocoa powder until smooth. Add oats raisins and nuts. Stir until oats are well-coated with chocolate sauce. Pour into pan and press smooth with a fork or spoon. Bake 15-20 minutes until just cooked through. Place pan on a cooling rack for 20 minutes. Cut into 3\" wide strips then turn pan 90° and cut 1\" wide strips. (You should have 27 pieces.) Allow to cool a further 20 minutes then turn out bars. Place chocolate bits into a microwave-safe coffee mug; heat on 70% power for 60 seconds. Stir. Repeat using 15 second pulses then stirring until fully melted. Dip half of each bar in chocolate then place onto Silpat aluminum foil sprayed with non-stick spray or baker's parchment. When completely cool and set (about 1 hour) store in airtight container at room temperature up to a week.

unsalted butter light brown sugar golden syrup kosher salt rolled oats raisins peanuts dark chocolate

Nif's Awesome Asian Chicken Thighs

Combine all marinade ingredients in a bowl. Add chicken and marinate for at least 2 hours. Preheat oven to 375°F Place chicken skin side up on a baking sheet lined with foil for easy cleanup. Bake chicken for 15-20 minutes. Baste the chicken with the marinade lower oven temperature to 350F and return chicken to oven. Bake for another 10 minutes. Remove chicken from oven and baste/brush with honey. Set oven rack to second from the top level and broil for about 4 minutes. Don't burn them!

sugar light soy sauce dark soy sauce rice vinegar chicken thighs honey

Easy Creamy Salsa Chicken

Coat chicken tenders with 1/3 of the taco seasoning. Brown tenders thoroughly in hot oil remove from pan to a baking dish prayed with non-stick spray. Pour salsa into skillet add remaining taco seasoning and stir to warm. Pour salsa over chicken cover and bake for 30 minutes at 350 degrees. Let chicken sit for 5 minutes then stir in sour cream. You can break the chicken up into bite size pieces or shred it if you like. Serve over hot rice regular or Spanish style garnished with shredded cheese black olives chopped green onion etc.

olive oil chunky salsa sour cream

The Best Damn Lemon Cake

Adjust rack to bottom 1/3 of oven and preheat oven to 350 degrees. Butter a loaf pan with a 6 cup capacity and dust with cookie of plain bread crumbs. Sift together flourand baking powder. Melt butter. In a mixing bowl combine butter and sugar. Add eggs one at a time on low speed. Then add sifted dry ingredients and milk alternately. Mix in lemon extract. Fold in almonds and lemon zest. Pour into prepared pan. Bake for 65-75 minutes. Two or three minutes before the cake is done prepare the glaze. Heat juice and sugar until the sugar is melted but do not boil. Remove the cake from the oven and cool for three minutes. Then glaze the cake in the pan by brushing the hot liquid over the cake letting it soak in slowly- this should take about five minutes. Cool and turn cake out onto a rack. Store wrapped in wax paper AND aluminum foil. Best served after a few days.

flour baking powder salt butter sugar eggs milk lemons zest of sugar sugar fresh lemon juice

Oatmeal Crispies

Mix the dry ingredients together first . then add your eggs vanilla and shorting. After all ingredients are mixed form into an oblong log. Wrap your log in wax paper and place into the freezer for about two hours. Remove and slice your cookies and place them on a cookie sheet that has been sprayed with Pam or some other spray. Place in a 350 degree oven for 10-12 minutes. Let cool and enjoy.

shortening brown sugar white sugar eggs vanilla all-purpose flour salt baking soda quick oats

Weiss Brot

In large mixing bowl mix 2 cups flour the yeast sugar sugar water salt and oil. Stir with a wooden spoon or flat beater if using a mixer till well blended. Work in additional flour 1/2 cup at a time as dough gets too firm for spoon use hands until you have a dough that will pull from the bowl. Dough should be elastic but not sticky. Turn dough unto a well floured surface and knead for about 8 minutes. If the dough does not hold its shape work in more flour. Clean and grease your large bowl and return dough to the bowl turn to cover the surface with grease. Cover bowl and let rise 1 hour at room temperature or double in size. Punch dough down cover bowl and let rise an additional 45 to 60 minutes. Turn dough on work surface and quickly work out the air bubbles. Divide dough in half and place in 2 greased loaf pans. Cover with wax paper and let rise til dough peeks over the rim about 2 centimeters. Bake in preheated 400ºF oven. Reduce heat to 350º after 10 minutes and bake for another 30 minutes or til the loafs are golden. You can test for doneness with a toothpick inserted in center of loaf the fully baked loaf returns a clean toothpick.

bread flour dry yeast sugar salt hot water milk

(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

For Rolls: Dissolve yeast in warm water in a large mixing bowl; let rest 2 to 3 minutes. Add dry milk butter sugar salt vanilla and egg; mix well. Gradually add in enough flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic about 8 to 10 minutes. Place in a greased bowl turning once to coat. Cover and let rise in a warm draft-free place about 1 to 1-1/2 hours until doubled in bulk. While dough is rising make Caramel Pecan Mixture: Combine butter brown sugar corn syrup and cream in a small heavy saucepan over medium heat. Bring to a boil reduce heat and boil for 3 minutes stirring constantly. Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans. Sprinkle toasted pecans on top of syrup. Set aside. Punch dough down. Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle. To apply Cinnamon Filling spread 1/4 cup butter over surface. Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough. Roll up jellyroll style. Slice into 8 rolls. Place 4 rolls cut side down in each of the 2 pans on top of Caramel Pecan Mixture. Cover and let rolls rise in a warm draft-free place until doubled in size about 1 hour. Bake in a preheated 350°F oven for 20 to 25 minutes until golden. Remove from oven and let stand 5 minutes. Invert rolls on to serving plate or parchment paper. *To toast pecans spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes stirring once. Remove from oven.

warm water dry milk butter margarine sugar salt imitation vanilla egg bread flour butter margarine brown sugar Karo light corn syrup heavy cream pecans butter margarine sugar ground cinnamon

Baked Tofu and Potatoes

Slice tofu and potatoes (thin) and place in a large baking dish. Top with oil Braggs vinegar and seasonings. Bake at 350 degrees Fahrenheit for about 30 minutes. Flip with spatula half-way through.

firm tofu potatoes potatoes olive oil soy sauce red wine vinegar oregano thyme garlic powder onion powder chili powder

Tortilla Roll Ups

eat cream cheese until smooth. Add taco seasoning picante sauce and mix well. Spread mixture on each tortilla. Roll tortilla tightly place seam side down in a container. Chill at least 2 hours. Slice each roll into 1 inch slices forming a pinwheel.

cream cheese flour tortillas

Roasted Potatoes With Garlic (1 Point)

Arrange potatoes and garlic cloves in 9 x 13 inch pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 350 degrees F. for 30 to 40 minutes or until potatoes are tender and garlic is soft. Squeeze the garlic from the peels onto the potatoes. Mix together.

small red potato garlic olive oil salt pepper

Lime Squares Cookies

In bowl combine first 4 ingredients.mix well and press into a greased 13x9\" baking pan. Bake in a preheated 350* oven for 13-15 minutes.or unti edges are lightly browned. Meanwhile in a mixing bowl combine eggs sugar lime juice flour baking powder lime peel food coloring.mix well. Pour over partially baked crust. sprinkle with sliced almonds. bake for 20-25 minutes or light golden brown. cool in pan on rack. dust with powdered sugar when cool. cut into squares.

butter flour powdered sugar sugar eggs lime juice flour baking powder lime zest powdered sugar

Yogurt Onion Dip

Line a yogurt strainer sieve or small colander with three layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer sieve or colander over a bowl. Spoon in yogurt. Cover with plastic wrap and chill overnight. Remove yogurt cheese from strainer; discard liquid. Transfer to a large bowl. Stir in cheese onion garlic and seasoned salt. Cover and chill for at least 1 hour or up to 24 hours. Stir in basil just before serving. Transfer to a serving bowl. Serve with vegetables and/or crackers.

plain yogurt red onion garlic cloves seasoning salt fresh basil Italian parsley

Smore Dip

In a small microwavable bowl microwave choc. chips and condensed milk on HIGH 1-2 min until chips are melted (Be sure not to burn) mix well. Pour into 9\" glass pie pan spreading evenly. Drop marshmallow creme by Tablespoonfuls randomly over choc mixture. Microwave on HIGH about 30 seconds or until creme is softened. Immediatly with knife make several small swirls through marshmallow and chocolate creating mabled appearance. Serve immediatly with graham sticks for dipping.

sweetened condensed milk marshmallow creme

Vanilla Jam Muffins

Preheat oven to 350°F. Heat milk with scraped seeds and pod of vanilla bean over medium-low heat about 15 minutes to infuse flavour. Remove vanilla pod and let milk cool to room temperature. Whisk sugar oil and eggs into cooled milk. In a separate bowl sift together flour baking powder nutmeg & cinnamon. Add to milk mixture and blend just until incorporated. Fill greased muffin pans 2/3 full with batter. Stir raspberry jam to soften and spoon a tablespoonful into center of each muffin. Top with remaining batter and bake for 35-45 minutes until even light golden brown on top. Let muffins cool in pans for 15 minutes then turn out to cool completely. For dip brush tops of muffins with melted butter and dip into sugar/cinnamon mixture.

milk vanilla bean sugar eggs flour baking powder nutmeg cinnamon butter sugar cinnamon

Experimental Oatmeal Cookies

Mix all the dry ingredients together in one bowl. Mix all the wet ingredients in another bowl. Add the wet ingredients to the dry and mix well. Adding a little skim milk if needed. Bake 350 for 10 minutes let cool and place on rack.

all-purpose flour baking soda baking powder cinnamon salt brown sugar white sugar egg applesauce corn syrup skim milk vanilla quick-cooking oatmeal

Quinoa, Apricot, and Nut Clusters

Preheat oven to 350 degrees. Rinse quinoa thoroughly in a fine sieve; drain. Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa; return to a boil. Stir quinoa; cover and reduce heat. Simmer until most liquid is absorbed and quinoa is slightly undercooked about 12 minutes; transfer to a rimmed baking sheet. Bake fluffing with a fork occasionally until pale golden 30 to 35 minutes. Let cool in a large bowl. Spread oats on baking sheet; bake until lightly browned about 15 minutes. Add oats to quinoa. Spread seeds on baking sheet; bake until lightly toasted about 7 minutes. Add to quinoa mixture; let cool. Reduce oven temperature to 300 degrees. Toss nuts apricots sugar and salt with quinoa mixture. Beat honey oil and vanilla into eggs; stir into quinoa mixture. Line a 12-by-17-inch baking sheet with parchment; lightly coat with cooking spray. Spoon 1/4 cup batter onto sheet for each cluster; space 3 inches apart. Flatten to 1/4 inch thick. Bake rotating sheet halfway through until crisp about 25 minutes. Let cool on a wire rack. Store loosely covered with foil up to 2 days.

quinoa old fashioned oats sunflower seeds pistachios sugar coarse salt honey pure vanilla extract

English Pea Casserole

Mix all ingredients except cracker crumbs. Place in casserole dish that has a cover. Top with cracker crumbs. Cover and bake at 350 degrees Fahrenheit for 30 minutes.

hard-boiled eggs English peas cheddar cheese

Spicy Turkey Tostadas

Preheat oven to 325°F. In a medium skillet combine turkey tomato sauce and chili powder. Simmer over medium heat breaking up meat with a spoon. Cook about 5-7 minutes or until turkey is cooked to 165° F using a meat thermometer. Meanwhile bake tostada shells in oven until crisp about 6 minutes. In a bowl toss cabbage with lime juice oil and cilantro. Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes. Note: For food safety cook turkey to a minimum internal temperature of 165°F as measured by a meat thermometer.

tomato sauce lime juice chili powder cabbage olive oil cilantro plum tomatoes

Alaska Pink Salmon Spread

Beat cream cheese lemon juice milk green onions hickory smoke and one seasoning with mixer until light and fluffy. Beat in salmon. Chill several hours for flavors to blend. Spread on toasted bagels bagel chips french bread slices crackers pumpernickel or rye bread. Optional: Depending on your taste preferences stir in one of the following seasonings: 2 TBSP fresh chopped dill 1 fresh minced jalapeno pepper 1 tsp crushed red pepper flakes 1 1/2 tsp garlic herb seasonings 1 tsp blackened or cajun seasonings OR 1 tsp no-salt seasoning.

light cream cheese lemon juice low-fat milk green onion hickory liquid smoke pink salmon

Lean Strawberry Banana Smoothie

Crush ice cubes in blender. Add a few tablespoons of cold water. Chop/slice frozen banana into pieces. Add banana strawberries and yogurt into blender. Blend until smooth add a little water if it's too thick. Sit back and chill out with the healthy smoothie.

banana strawberries low-fat vanilla yogurt water

Cardy Chicken Vegetable Soup

In about 3-4 cups water bring chopped raw chicken to a boil for about 10-15 minutes (until cooked through). While chicken cooks-chop turnip celery onion potatos & carrots. Once chicken is cooked put chicken in dish and refridgerate until later-keep water and add tomato sauce all chopped vegetables beans barley chicken broth & stewed tomatoes-let this come to a slow rolling boil for about 30 minutes then put on low heat and cook for about 2 hours-season to taste with Mrs. Dash. 30 minutes prior to serving add chicken back in with drained can corn and frozen vegetables. Again bring to slow boil for about 30 minutes and then serve. one serving is approximately 1.5 cups.

chicken breasts Hunts tomato sauce stewed tomatoes Swanson chicken broth turnip celery ribs carrots navy beans barley corn

Back Porch Bayou Shrimp & Corn #RSC

Over medium high heat sauté the diced bacon in a sauce pan until it just starts to crisp. While the bacon is cooking dice the onion and then add to the pot. While the onion is cooking dice the red pepper and add. Mince the garlic and add. Remove the zest from the lemon and set it aside and then add the juice from the lemon to the sautéed vegetables along with the wine Worcestershire sauce black pepper and Creole seasoning. Stir in 2 tablespoons of the butter reduce the heat and allow to the sauce to simmer stirring occasionally while preparing the corn. Put the remaining 2 tablespoons of butter in a small bowl. Add 1 tablespoon of the sauce and mix in 1/2 of the green onion parsley and lemon zest to make a compound butter for the corn. Tear off 4 rectangles of heavy duty Reynolds wrap that are about 3” longer than each ear of corn is lengthwise and then place each ear in the middle running lengthwise and rub the corn all over with the compound butter (I find my hands are the best tool for this) and seal each ear up tightly so that the butter doesn’t leak out while cooking. Place the corn on a preheated hot grill and allow it to cook for about 7 minutes with the lid down. Meanwhile remove the sauce for the shrimp from the heat and stir in the heavy cream and then in a medium sized bowl mix the shrimp with the sauce. Tear off four 12” squares of heavy duty Reynolds wrap and spread 1/4 of the shrimp in the middle of each square. Taking the foil by two corners at a time fold the foil over the shrimp to make “boats”. Turn the corn and place the shrimp boats on the grill and cook them both covered for about 8 minutes more. Allow the corn and shrimp to rest for a few minutes before serving as they will be very hot. To serve open the shrimp packages and sprinkle the remaining green onion parsley and lemon zest over the shrimp.

thick slab bacon onion red bell pepper garlic clove lemon white wine Worcestershire sauce coarse black pepper butter green onions fresh parsley fresh corn heavy cream raw shrimp

Peek a Boo Eggs

Using your favorite cookie cutter cut a shape out of the center of the bread. Break each egg into a separate bowl. Melt the butter in a frying pan. Fry the bread on one side until it is golden brown then flip it Pour 1 egg into the center of the bread cover the pan and cook over low heat until each egg is done.

eggs butter

Green Bean Salad With Pine Nuts and Feta

Grab a bowl throw in all of the above and mix--how easy is that! Enjoy!

green beans pine nuts feta cheese flat leaf parsley olive oil garlic clove chili powder

Butterscotch Brownies

Preheat oven to 375F. Melt butter in 13-by-9-inch pan. Put sugar in large mixing bowl. Pour melted butter over sugar. Cream butter and sugar. Beat in eggs. Mix in remaining ingredients. Pour back into already buttered pan. Bake 25-30 minutes or until brownies begin to pull away from the sides of pan. When cool cut into squares.

butter light brown sugar eggs flour baking powder vanilla extract pecans

Blue Triton - Son of Neptune

Pour vodka Curacao and Sweet and Sour mix into a sipping glass with ice. Fill with club soda. Also try pouring first three ingredients into a shaker of ice. A few good shakes and strain into a chilled martini glass. Make it only a splash of club soda for a bit of carbonation.

orange-infused vodka lemon-flavored vodka blue curacao

Cheesecake Truffle Bombs for the Holidays

Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside. In blender: mix the cake ingredients until smooth pour into prepared pan. Bake until set (about 30 minutes); cake should be firm but not dried or curling around the edges; cool in fridge. While the cake is chilling line a baking sheet with parchment paper; set aside. Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours. Near the end of the freezing time melt dipping chocolates (SEPARATELY). TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate. Freeze briefly to set. Transfer to small confectionary paper cups (optional). Seal truffles in a zip-top freezer bag for up to two months. Serve frozen or slightly thawed.

cream cheese sugar eggs vanilla salt white chocolate

Caramelized Onion Dip

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes. Reduce heat to low; cover and cook 20 minutes or until golden brown stirring frequently. Remove from heat; cool. Combine 1 tablespoon sour cream and cream cheese stirring well. Add remaining sour cream mayonnaise and remaining ingredients and stir well to combine. Stir in onion. Cover and refrigerate overnight.

onions low-fat sour cream reduced-fat cream cheese light mayonnaise Worcestershire sauce salt

Arroz Con Lentejas Y Coco - Colombian Coconut Rice and Lentils

Sauté the onion in the oil until soft and golden (5-8 minutes). Add the lentils and 1 cup of water and cook covered for about 30 minutes. Stir in the rice and the salt. Stir in the coconut milk. Cover and simmer for about 20 minutes more until rice is tender and the liquid has been absorbed.

onion olive oil red lentil rice salt coconut milk water

Herb and Chickpea Salad

Preheat oven to 400 degrees F. Open a pita and cut in half. Rub the surface with a clove of garlic and drizzle with olive oil. Give a sprinkle of salt. Bake for 10 minutes or until medium brown. Put the parsley mint leaves celery leaves and oregano in a bowl. In another bowl add the tomato cucumber and onion. Add the 4 tablespoons oil salt to taste and lemon juice. Toss together to coat evenly. Just before serving add the herbs to the vegetable bowl with the chickpeas. Toss together taste and adjust seasoning. Add the toasted pita bread that you crunch into your hands to make smaller pieces and serve.

garlic clove olive oil fresh parsley leaves fresh mint leaves celery leaves oregano leaves grape tomatoes English cucumber red onion chickpeas

Butternut Squash Soup With Brown Butter Sage Pumpkin Seeds

Preheat oven to 325. Lined a baking sheet with parchment paper. In a large soup pot heat 1 tablespoon olive oil over medium-high heat. Add the onions ½ teaspoon salt and some black pepper. Cook stirring frequently until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize another 5-6 minute Add 6 cups of water and the BOU cubes to the pot. Using a wooden spoon scrape up brown bits from the bottom of the pan. Add the butternut squash and bring the water to a boil then lower heat to medium-low. Stir then cover and cook until the squash is very soft about 25 minute. Melt the butter in a small pan over medium-low heat. Let it bubble until it is golden brown about 12 minutes. In a bowl toss the brown butter pumpkin seeds and sage plus a pinch of salt and pepper. Spread the seeds in an even layer on the baking sheet. Bake for about 20 min until golden brown stirring a few times. Carefully transfer contents of the pot to a blender and puree until smooth. Adjust seasoning. Garnish with pumpkin seeds and extra fresh sage.

bouillon cubes garlic cloves butter sage extra virgin olive oil sea salt pepper

Atlanta Falcons Crock Pot Quail

Rinse the birds and pat dry inside and out season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups broth wine onions and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or`til birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.

quail flour chicken broth white wine bay leaves parmesan cheese

Tijuana Tacos

Saute diced onions in olive oil until brown put in bowl cover with aluminum foil. Pit avocados remove the meat from the skin. Slice thinly place in a bowl. Mix salt avocado and minced garlic until a relatively consistent texture (still chunky). Juice limes over avocado mixture mix thoroughly. Warm the beans in a pot on low heat (include all the liquid from the can). While simmering prepare the meat. First make sure to buy steaks sliced 1/4\" thick (carne asada cut). Marinade the steak if you want (I don't with the seasoning). Let the steaks warm up to room temperature. Pre-heat grill on high. Rub steak seasoning on both sides of each steak. Place on grill. Put 1 teaspoon Siracha on each steak rub to spread evenly. Grill on high for 3 to 4 minutes each side or until medium rare. Remove the steaks but leave the grill on. Throw the 6 jalapenos on the grill set to low and leave to cook turning frequently. Cut the meat into 1/4\" cubes set in bowl cover with aluminum foil. Layer half of each tortilla with cheese fold and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time remove now cooked jalapenos. Quickly open each quesadilla and layer with beans meat avocado cilantro and onion and top with your favorite salsa and jalapeno chilis. Eat quickly -- enjoy.

Outback Steakhouse-Style Steak flour tortillas monterey jack cheese chilies onion fresh cilantro salsa key limes salt garlic clove

Patrick's Fast and Delicious Beefsteak Tips and Noodles

Prepare the noodles: Boil the noodles in the 3 quarts of water with 1 tablespoon of the olive oil added until tender. Drain and shock in a rinse of cold water. Re-drain and set aside. Season the steak pieces with the kosher salt and pepper. Over medium-high heat fry the steak pieces in 2 tablespoons of olive oil stirring frequently until they are nicely browned on all sides. When browned remove the steak pieces and add the 3 tablespoons of butter to the drippings -- reduce the heat to medium. When the butter has melted add in the garlic and stir for 30 seconds and then slowly whisk in the Wondra flour to form a fast roux (one minute). Then again while whisking add the beef broth. When the broth begins to boil and thicken reduce heat again to low and add the Kitchen Bouquet sugar mushrooms and seasoned salt. (Taste before adding the salt to make sure it's not salty enough already -- regular beef broth often contains enough salt on its own for this dish.) Allow to simmer until it begins to bubble about three minutes and remove from heat. Serve by plating noodles (re-heated in microwave) and then spooning beef tips/gravy over them.

kosher salt olive oil black pepper water beef broth Kitchen Bouquet Wondra Flour seasoning salt garlic clove butter sugar

Savory Herb Meatloaf

Meatloaf Directions. Pre-heat oven to 350 degrees. Remove the crust from the rye cit it into cubes and set it aside to go a little stale. Sautee the onions over medium heat until just starting to caramelize. Add mushrooms minced garlic salt and dill and cook until mushrooms start to soften. Drain off and discard the liquid (I use a sieve and coffee filter to keep the herbs in the mix). Slice the roasted red peppers into 1/4\" strips and add to the mushroom mix. Mix the beef with the rye and the rest of the ingredients (except the vegetable mix) until smooth. Mix in vegetable mix until eavenly distributed then form into loaves. I use 2 9 1/2\"x13\" cake pans. The loaves don't touch the sides but they hold shape well. Bake for 1 to 1 1/2 hours until at least 155 degrees internal temperature. Sauce directions. Remove the crusts form the sourdough cube and set aside to go stale. Drain the peppers keeping about 2 oz of the liquid (if you roast your own peppers just use 2 oz of water) cut the peppers into wide strips (1 1/2\"-2\"). Put the peppers 2 oz liquid garlic olive oil chili cayenne salt and cumin in a large sauce pan over medium heat. Once it starts to boil lower the heat cover the pan and simmer for 10 min stirring occasionally. Remove the cover and raise the heat level to cook off any remaining liquid then pour peppers into a food processor or blender (blender not ideal but should work). In a seperate bowl whisk together the sherry vinegar and lemon juice. Toss the bread cubes in the liquid until it's all absorbed. Add the bread to the peppers along with the sriracha and walnuts blend into a coarse paste and add salt to your taste. This can be served as a dip at this point but for our purpose add the half and half and mix until evenly blended serve warm over the meatloaf.

onion mushroom garlic salt dried dill lean ground beef Worcestershire sauce soy sauce eggs rubbed sage lemon juice sherry wine white vinegar roasted walnut olive oil chili powder ground cumin cayenne sriracha sauce garlic salt half-and-half

Smoked Yellow Pepper Vinaigrette

In a blender combine the peppers chipotle onion and lime juice and blend. While the blender is still running slowly add the olive oil until emulsified. Add the sugar and season with salt and pepper to taste. This recipe yields about 1 cup of vinaigrette.

yellow bell peppers chipotle chile in adobo red onion fresh lime juice olive oil sugar salt fresh ground black pepper

Smoked Salmon Scramble

1. preheat the broiler to high and line with foil. cut the tomatoes in half and scoop out the flesh and seeds. chope the flesh and seedsfinely then place in a strainer to allow excess liquid to drain. 2. cut the salmon into small pieces. in a seperate bowl beat the egg egg white and wayer with pepper to taste. heat a non stick pan and add the beaten eggs cook for 1 min stirring continuously then stir in the drained tomatoe flesh and smoked salmon continue to cook untill eggs are set to personal preference. 3. mean while place the halved tomatoes in the broiler rack for 2 minute when the egg mixture is set use it to fill the warm tomatoe cups.sprinkle with snipped chives and serve two tomatoe cups per person.

tomatoes smoked salmon eggs water pepper fresh chives

German Easter Eggs (Ostereier)

When hardboiled colored eggs are completely cool and dry rub them with bacon fat or a little vegetable oil to produce a nice shine. Arrange them in an attractive basket or platter lined with green Easter \"grass\". Keep eggs cool until it's time for the Easter Egg Hunt.

acon grease