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Zucchini & Summer Squash Saute

Over medium heat add butter and EVOO to pan let it get hot. Add zucchini and squash. Stir to coat veggies with oil and butter. Sprinkle Mrs Dash generously over veggies. Cover and let cook for 20-25 minutes until veggies are tender. Uncover the last 5 minutes to allow water to evaporate. Serve while hot. Makes 6-8 servings.

zucchini extra virgin olive oil butter

Light Whole Wheat Pasta Dough With Italian Seasonings

In a large bowl mix together the flours salt and italian seasoning. Make a well. Whisk eggs water and olive oil together and pour into well. Mix untl a ball is formed. Turn out pasta dough onto a floured surface and knead for 1 to 2 minutes. Wrap in wax paper and let sit for 20 to 30 minutes. Cut into 6 seperate pieces and roll out to desired thickness or use a manual pasta machine. Cook in boiling salted water for 6 minutes.

whole wheat flour all-purpose flour water olive oil salt eggs

Caramelized Tomato and Courvoisier Canapes

Preheat oven to 425°F In a large bowl combine flour raw sugar salt and pepper. Add the olive oil Courvoisier VS and just enough water to form a stiff but sticky dough. Turn mixture out onto a cornstarch-dusted counter knead briefly and form into a ball. Divide dough in half and let rest 15 minutes (uncovered). Working with one portion at a time Place on a sheet of parchment dusted generously with cornstarch and roll until paper-thin. Transfer the parchment to a baking sheet. Repeat wth remaining dough and another sheet of parchment. Bake 1 sheet at a time for 15 minutes rotating sheet after 7 minutes. Cool on the sheet. Once cool break into \"rustic\ uneven pieces. Crisps can be stored in an airtight container up to 2 days. In a small container combine raisins and Courvoisier VS. Cover and let steep overnight. Preheat oven to 350°F and lightly oil a baking sheet. Place the tomatoes cut side up on the sheet and sprinkle with salt and pepper. Drizzle with the olive oil. Roast for 35 minutes. Remove from the oven and sprinkle with raw sugar thyme and rosemary. Return to the oven and roast a further 10 minutes. Let cool 10 minutes then scrape the entire pan contents into a blender or small food processor and add the raisins (with liquid) lemon zest ground almonds breadcrumbs and green onion. Puree until smooth and thick. Let cool then scrape into a bowl and chill before serving. Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion. Serve within 3 hours of assembly.

flour raw sugar coarse sea salt kosher salt fresh coarse ground black pepper olive oil cognac water cornstarch dark raisins cognac plum tomatoes coarse sea salt kosher salt fresh ground black pepper olive oil raw sugar thyme rosemary lemon zest of green onion

Gourmet Onions

Combine onion sugar salt and pepper; stir gently. Melt butter in a heavy skillet; add onion mixture and cook stirring frequently 5 to 8 minutes. Stir in sherry and cook an additional 2 to 3 minutes. Spoon into serving dish; sprinkle with cheese.

onions sugar salt ground black pepper butter margarine dry sherry parmesan cheese

Eggy Thing

Heat pan and drizzle a lil oil in pan. Add tortilla then crack eggs on top. You are going to have to move pan in circular motion because your eggs can leak off (but they cook fast. Cook till golden brown flip cook for.a few m. ins then add soy sauce pepper and onion powder. you can add extras like ham cheese ect. and fold in half. Enjoy!

tortilla eggs onion powder pepper

Chocolate Chip Oatmeal Cookies

Preheat the oven to 325 degrees F (165 degrees C). In a large bowl cream together the butter brown sugar and white sugar until smooth. Beat in eggs one at a time then stir in vanilla. Combine the flour baking soda and salt; stir into the creamed mixture until just blended. Mix in the quick oats walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

butter light brown sugar white sugar eggs vanilla extract all-purpose flour baking soda salt quick-cooking oats

Key Lime Bars

MAKE CRUST: Preheat oven to 350°F. Stir together graham cracker crumbs sugar and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown about 10 minutes. Let cool on a wire rack. (Leave oven on). MAKE FILLING: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick about 5 minutes. Reduce speed to medium. Add condensed milk in a slow steady stream mixing constantly. Raise speed to high; mix until thick about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined. Spread evenly over crust using a spatula. Bake rotating dish halfway through until filling is just set about 10 minutes. let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight) . Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a 1/2 slice of lime. Ungarnished bars can be refrigerated in an airtight container up to 3 days.

graham cracker crumbs graham cracker crumbs sugar unsalted butter lime zest key lime juice sweetened condensed milk heavy cream key limes

Corn Pup Recipes

Preheat oven to 400°F Line muffin pan with paper liners or coat with cooking spray. Stir together cornmeal flour sugar baking powder salt chili powder cumin and garlic powder. Make a hole in the bottom of the bowl and pour in milk beaten egg and oil. Stir just until blended. Fold in cheese. Drop a spoonful of batter into each muffin cup. Place hot dog piece into batter. Fill with enough batter to cover the hot dog (This does not mean drown the hot dog. It means make sure the piece is covered in batter because the batter will rise). Bake 10-12 minutes. Muffins should be lightly browned and clean when toothpick is inserted. Let cool before removing from pan.

yellow cornmeal all-purpose flour sugar baking powder salt chili powder cumin garlic powder milk egg monterey jack cheese

Slow-Cooked Vegetable Curry

Add the first 12 ingredients in order to a 4-quart slow-cooker. Pour vegetable broth over all. Cover and cook on LOW for 7-9 hours. Add in undrained tomatoes; stir to combine. Cover and let stand 5 minutes. Serve over cooked rice.

carrots potatoes garbanzo beans green beans onion garlic quick-cooking tapioca curry powder ground coriander crushed red pepper flakes salt ground cinnamon vegetable broth diced tomatoes cooked rice

Toasted Almond and Blueberry Jam Sandwich Cookies

sift the flour and salt into a medium bowl and set aside. In a large bowl using an electric mixer on medium speed beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color about 1 minute on low speed. Stop the mixer and scrape down the sides of the bowl as needed during mixing. On low speed mix in the vanilla almond extract and ground toasted almonds.(see note at bottom). Mix in the flour mixture just until the flour is incorporated adn the dough holds together. Divide the dough in half and form in two 6\" disks. Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll about 40 minutes. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Remove one piece of dough from the refrigerator. Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 x 8\" and 1/4\" thick. Remove the top sheet of wax paper and discard it. Use a cookie cutter to cut out 3 1/2\" circles (or any shape you like) from the dough leaving the cookies on the wax paper. Turn the wax paper over peel off the paper and use a metal spatula to help place the circles 1\" apart on one of the prepared pans--(the cookies do not spread much). Set aside the dough scraps. Using a clean piece of wax paper roll and cut the second piece of dough.gather together all the dough scraps forming a smooth disc and repeat the rolling and cutting process -- you should have 20 cookies. Cut a 1\" circle (or other shape) from the center of half of the cookies and remove those shapes(circles) from the cookies. The wide end of a pastry tube works well for cutting the circles -- the dough \"holes\" can be baked along with the cookies for snacks. Bake the cookies one sheet at a time until the edges are light brown and the tops firm about 18 minutes. Cool the cookies for 5 minutes on the baking sheets and then wide a wide metal spatula transfer them to a wire rack to cool completley. Turn the cookies without the holes bottom side up leaving a 1/4\" plain edges spread a rounded tsp of jam over each one. Sift powdered sugar over the cookies with holes and place them on top of the jam-covered cookies. The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days. The prep time does not include chilling time. I find that toasting whole almonds takes me about 15 minutes. In a 325° preheated oven in single. I can always start to smell them just before they are golden. I cool them before finely chopping them or grinding them in a food processor.

unbleached all-purpose flour salt unsalted butter powdered sugar vanilla extract powdered sugar

Microwave Apple Crisp

Arrange apple in ungreased 2-quart microwavable casserole dish or square microwavable 8x8 pan. Stir remaining ingrediants until crumbly. Sprinkle over apples. Microwave uncovered on high 7 to 10 minutes rotating dish 1/2 turn after 5 minutes until apples are tender. Server warm.

tart cooking apples brown sugar quick-cooking oats old fashioned oats Bisquick Bisquick reduced-fat baking mix butter ground cinnamon ground nutmeg

Summer Sun Cooler

In very large pitcher combine punch and lemonade concentrate; stir until dissolved. Add grape juice and chill until ready to serve. Pour into a large ice-filled container and put the lemon slices inches Keep in the cooler if transporting to the hot beach!

emon

Kolobki (Russian Cottage Cheese Donuts)

Combine first 7 ingredients to form a very thick batter. (Original recipe calls for 1/2c flour and crumbs but even with double the flour mine was too sticky to roll.). Heat oil in a wide frying pan. (According to Good Eats more oil is better since the oil is absorbed when oil temp drops which happens when too much cold stuff is added to not enough oil. I used enough to fill the pan with 1/3 of an inch). Use a tea-spoon to quickly scoop and drop dough balls. Since the batter is pretty thick use your finger to make the drop. Alternatively form balls roughly 1\" in diameter then drop into oil. Do not crowd the pan or drop so many that you won't be able to flip them comfortably. Fry past golden-brown about 90 sec. Adjust oil temp if needed. Flip using 2 forks. Fry the other side. Carefully lift each Kolobok out onto racks lined with paper towels sprinkle with powdered sugar. Repeat until batter runs out and serve whatever hasn't been stolen from the plate. Top with sour cream or possibly syrup/jams? Should keep well overnight.

cottage cheese flour eggs sugar salt cinnamon vanilla powdered sugar sour cream

Chicken Breasts With Cheese Sauce

Combine the breadcrumbs and flour. Lightly beat the egg whites with 8 teasp water. Dip chicken in the egg white mix and then coat with the breadcrumb mix. Heat a little oil in frying pan and brown chicken for about 5mins each side. Place chicken in an oven proof dish and place in oven at 180'C or 350'F. Bake for approx 15mins or until cooked through. While chicken is in oven make sauce. In a small saucepan melt butter and add flour. Cook 1min. over med heat. Add milk and stir constantly until boiling. Turn to low heat and simmer for 2mins still stirring. Remove from heat and stir in 1/4cup cheese. Place a chicken breast on each of 4 plates and pour over sauce. Sprinkle with remaining cheese. Garnish with parsley or paprika.

skinless chicken breasts plain flour canola oil butter margarine plain flour milk cheddar cheese edam cheese parsley paprika

Tagliarine (Pronounced "talarini")

Chop onions and pepper into small pieces. Saute with mushrooms if using fresh in 1 cube butter or margarine until soft but not browned. Fry ground round in another pan in other cube butter or margarine slightly. Add chili powder to meat while frying. Boil noodles according to package directions; drain well. Grate cheese. Reserve a small amount of cheese for topping. Season meat mix with salt and pepper to taste. After noodles are cooked combine all ingredients and bake until thoroughly heated. 325 degrees for glass pan; 350 for metal pan. Bake for 1 hour. If this meal is being prepared for a large group (20 to 25) it may be cooked in one batch in a 10x15x3 inch pan or for family in two 9x13x2 inch pans.

lean ground beef butter margarine whole kernel corn chopped tomatoes cheddar cheese black olives black olives chili powder yellow onions green pepper mushrooms fresh mushrooms tomato sauce

Grandmother's Raisin Bars

Preheat oven to 350. Butter a 10 X15 baking pan line bottom with parchment paper. Butter parchment set aside. Make the filling: Place the raisins and sugar in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped. Transfer to a small saucepan. Whisk cornstarch into the water; whisk into pan. Stir in cider. Simmer over med-low heat until sugar dissolves and mixture thickens about 5 minutes. Remove from heat; let cool completely. Combine flour baking soda and salt in a med bowl. In bowl of an electric mixer fitted with the paddle attachment cream shortening on med speed until smooth. Add brown sugar and beat until light and fluffy. Beat in egg and vanilla. Add the flour mixture all at once; beat on low speed until combined. Beat in oats. Using an offset spatula spread half the dough in prepared pan; spread filling on top. Crumble remaining dough over gently pressing down to conceal filling. Bake until golden brown about 30 minutes rotating the pan halfway through. Remove from oven; let cool completely in pan before cutting into squares.

unsalted butter raisins sugar cornstarch cold water apple cider all-purpose flour baking soda salt vegetable shortening light brown sugar egg vanilla old fashioned oats

Cheddar Mashed Potato Bake

Place potatoes in large saucepan and cover with cold water. Cook over medium heat until potatoes become tender and very easy to pierce with a fork. Drain the water. Mash potatoes until smooth or you can leave a little bit of \"chunk\" to them which is what I do. Stir in milk butter kosher salt pepper and minced garlic. Add more milk if necessary. Take the mashed potato mixture and spread out evenly in a pan and set oven to 350. Add the cheddar cheese to the top along with the chopped bacon and chopped chives. Bake until cheese is melted over the top appx. 10-15 minutes. Be sure to check frequently while baking. Serve with any meal or just as a snack. Sour Cream can also be added on the top if desired.

yukon gold potatoes mild cheddar cheese garlic clove butter milk fresh chives kosher salt fresh ground pepper

Stuffed Pork Burgers

Stir together pesto salt and pepper in a mixing bowl. Add pork and gently combine (do not overmix). Shape pork mixture into 4 equal sized balls. Press 1 mozzarella cube into the center of each ball gently form a 3/4 inch thick patty enclosing the cheese. Lightly coat a nonstick skillet with cooking spray. Heat over medium heat and add burgers cooking in batches reduce heat to medium cooking 5 minutes per side.

pesto sauce salt pepper low fat mozzarella

Best Ever Aquarium Crab Cakes

In a mixing bowl combine the first 10 ingredient by hand or with a large spoon. Pick through the crabmeat for bits of shell or cartilage trying not to break up the crab lumps. Fold the crabmeat gently into the mixture. For 8 to 10 crab cakes of roughly equal size (~3inch round) working as quickly as possible to maintain a cold temperature as much as possible. Makes roughly 24 bite sized cakes. Lightly oil a frying pan and cook cakes over medium heat until golden brown on both sides about 3 minutes per side. For a healthier cooking method place the crab cakes on a baking sheet and cook under the broiler until the tops are a golden brown. Flip the crabcakes once so that both sides get cooked. For the Dipping Sauce combine the tartar sauce lemon and Old Bay seasoning in a small bowl.

low-calorie mayonnaise ground black pepper crushed red pepper flakes Dijon mustard lemon juice Worcestershire sauce fresh parsley fresh lump crabmeat olive oil fresh lemon juice

Chocolate Clusters

Melt chocolate and peanut butter in microwave or double boiler stirring often. Add all remaining ingredients; stir with a wooden spoon to coat evenly. Drop by teaspoonfuls onto waxed paper.

white chocolate chunky peanut butter mini marshmallows

Pan Fried Chicken With Garlic and Lemon

Fry the onion with 1 tbsp olive oil 3 minutes in a frying pan over medium-high heat. Remove onion from the pan keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.

chicken breast fillets olive oil sea salt garlic cloves shallots flat leaf parsley

Spinach/Strawberry Salad

SALAD: Break off root ends and tough stems (if any) and discard. Place spinach in a large bowl add ice and cover with water; set aside to chill. SUGARED ALMONDS: In a small saucepan combine almonds sugar and water. Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden stirring occasionally- (there will be unmelted sugar on nuts). Spread almonds on a large plate; let cool and then break into small pieces. (Make ahead as nuts can be stored in an air-tight container for about 3 days). DRESSING: In a small bowl whisk together balsamic vinegar Worcestershire sauce honey poppy seeds and chives. Drizzle in olive oil and whisk until blended. Now whisk in Dijon mustard until well blended. Whisk in salt and pepper to taste. Remove spinach leaves from water pat dry on paper towelling and break into pieces. Add to a large mixing bowl. Add sliced strawberries and toss lightly to mix. Add dressing and toss gently until spinach and berries are lightly coated. Add almonds toss lightly and serve. TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets. There are 8 cups of baby spinach in (one- 6 ounce) package. NOTE: Only make enough salad that will be eaten at this one time serving. The salad will get somewhat soggy if kept for another day.

fresh strawberries granulated sugar water Worcestershire sauce liquid honey poppy seeds fresh chives extra virgin olive oil Dijon mustard salt black pepper

Salmon & Plaintain Stir Fry

Cook stirfry noodles in boiling water for 10 minutes. Meanwhile stirfry the plantain garlic and red pepper flakes in half the peanut oil. Once the plantain starts to soften add the beans. Continue to cook covered stirring often. When there is only about 2 minutes left for the noodles add the salmon and the rest of the oil if needed. (The plaintain should be soft and toasted looking. If it isn't don't add the salmon until it is.). Keep stirring often until the salmon is cooked and broken into small pieces. Drain the noodles and mix them into the rest. Sprinkle with small amount of soy sauce. Serve right away.

salmon steak plantain green beans garlic cloves red pepper flakes soy sauce

Baked Rigatoni Cake

Preheat oven to 400°. Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone. Drain rinse in cold water and drain. Toss pasta with 1 tablespoon oil to coat. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat. Cook stirring occasionally until browned about 10 minutes. Add garlic 1 teaspoon salt and pepper. Cook 2 minutes more. Add tomatoes; simmer until thickened about 20 minutes. Butter a 9-inch springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan standing each piece on end. Spread 2 cups meat sauce on top of pasta pushing it into holes. Bake 15 minutes. Sprinkle mozzarella on top. Bake until cheese is pale golden 10 to 15 minutes more. Remove from oven and let stand 15 minutes. Run a knife around edge to loosen; unmold. Cut into wedges. Serve with remaining sauce.

salt rigatoni pasta olive oil ground beef garlic cloves fresh ground pepper crushed tomatoes butter parmesan cheese light mozzarella cheese

Lemon Ginger Chicken Thighs

Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel ginger and salt. In another bowl combine lemon juice honey soy sauce and 2 tablespoons water. Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet heat oil over medium-high heat. Place chicken skin side down in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until done (180 degrees F.). Transfer chicken to plates. Skim fat from pan juices if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.

lemon fresh ginger salt honey reduced sodium soy sauce chicken thighs lemon wedge

Baked Carrots in Creamy Horseradish Sauce

Boil carrots in chicken broth for 10 minutes; drain well. Mix together carrots and horseradish sauce until carrots are well coated. Place carrot mixture in 9x13 baking dish. Top with crushed potato chips. Bake at 350 degrees for 25 minutes or until chips are golden brown. Let stand for at least 5 minutes before serving.

hicken broth

Warm Lemon Pudding

preheat oven at 180°C. Whisk eggs and sugar until light and fluffy (ribbon stage). Heat the milk lemon zest and butter in a pot and add the milk mixture slowly to the egg mixture. sift the flour baking powder and salt and fold into egg mixture. pour into a medium sized greased dish and bake until golden and cooked through. Usually about 30-45min. for the syrop:. bring water and sugar to the boil and pour over cooked pudding. enjoy!

eggs sugar milk lemon zest of butter margarine self raising flour baking powder salt water sugar

Norwegian Eggs Benedict

Bring water to just under boiling in a large pot. Add vinegar. Crack eggs one at a time into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry. Place spinach salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce. Serve while egg is hot.

water white wine vinegar eggs smoked salmon Blender Hollandaise Sauce

Wasabi Cucumber Ranch Dip

Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

cucumber milk cider vinegar wasabi powder salt cayenne pepper

Sprout N Burger

Brown burger and drain. Add bean sprouts. Add rest of ingredients. Stir and heat throughly. Serve with vegies and salad.

bean sprouts hamburger soy sauce

Chocolate Water Glaze

Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water. Stir until smooth. Microwave Method: Melt chocolate in a microwave-safe bowl. Microwave at LOW or MED for 30 sec. Remove and stir. If not completely melted continue microwaving. Stir until smooth. Once chocolate is completely melted and smooth whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth. It will have consistency of softly whipped cream. If you wish the glaze to be thinner whisk in another TB (or more) of hot water. Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread. Let the glaze set. If the weather is too warm refrigerate the cake to let glaze set. The gloss disappears in hot weather but returns at room temperature. Beware of fingerprints on the glaze; they show.

bittersweet chocolate water

Pork Chops With Country Gravy and Mashed Potatoes

Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 t salt over both sides of pork. Add 1 teaspoon butter to pan stirring until butter is melted. Add the pork to pan and cook pork for 3 minutes on each side. Remove pork from pan and keep warm. Combine low-fat milk and flour stirring with a whisk. Add the milk mixture to pan stirring with a whisk. Stir in remaining 1/2 t salt poultry seasoning and black pepper. Return pork to pan. Cover; reduce heat and simmer for 7 minutes or until gravy is thick and pork is done. While pork cooks prepare potatoes according to package directions. Serve with pork.

salt boneless center cut pork chops butter 1% low-fat milk all-purpose flour poultry seasoning black pepper mashed potatoes

Chicken Fettuccine With Herb Cheese

In a deep skillet or Dutch oven bring broth to boil over high heat; add frozen chicken breasts. Return to a boil reduce heat cover and simmer 16 minutes. Add pasta stir cover and simmer 8 minutes stirring occasionally. Remove chicken cool and shred. Increase heat to high and bring pasta to a boil. Add frozen vegetables return to a boil reduce heat cover tightly and simmer 5 minutes or until vegetables are crisp tender. Drain pasta mixture reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese salt and reserved cooking water. Toss until cheese has melted. Add chicken and cook 2 minutes to heat through stirring frequently. Sprinkle with Parmesan cheese green onions and black pepper.

reduced-sodium chicken broth boneless skinless chicken breasts fettuccine pasta broccoli florets salt parmesan cheese green onions fresh coarse ground black pepper

Cheddar Bay Biscuits (Red Lobster)

Mix ingredients in the order shown. (For biscuits). Do not over mix which causes biscuits to be tough. Drop biscuits onto a nonstick cookie sheet. Bake in a preheated 375 degree oven until golden brown 15 to 20 minutes. Prepare garlic bread topping by mixing ingredients together. After cooking biscuits dab each one with the topping using a pastry brush and serve.

cold water cheddar cheese buttermilk biscuit mix butter garlic parsley

Fruity Brie Topping

Soak the craisins in a couple cups of water with the orange extract for at least an hour. Mix the wet ingredients pour on top of the brie then sprinkle with the almonds.

craisins walnuts

Cookie Pancakes

Mix pancake mix milk egg and oil just until blended. Stir in 1 cup chopped cookies. Heat a lightly greased skillet over medium-high heat. Spoon batter by teaspoons onto skillet. Cook until bubbly; turn and cook until lightly browned. Keep warm until serving time. Place 6 pancakes on each serving plate. Top with bananas strawberries remaining chopped cookies and frozen yogurt. Drizzle with strawberry syrup. Serve immediately.

milk egg bananas fresh strawberries strawberry syrup

Bombay Chicken

Preheat oven to 350 degrees F. Season chicken with salt pepper and paprika; dredge in flour. On the stove top brown the chicken in butter. Place browned chicken in a casserole dish large enough for 1 layer. In a separate bowl combine sherry brown sugar soy sauce vegetable oil and ginger to make a sauce. Pour this sauce over the chicken. Cover casserole tightly with aluminum foil. Bake for 1 hour. Serve over rice or noodles.

chicken breasts salt pepper paprika flour butter sherry wine brown sugar soy sauce ground ginger

Strawberries N Cream Cake

Slice a 1 inch thick layer off top of cake. Set aside. Hollow out center of cake leaving 3/4 inch border on sides and 1 inch border on bottom. Beat together jam and Cool Whip until fluffy (fold in strawberries optional). Spoon 3/4 mixture into hollowed cake. Replace top. Frost top of cake with rest of Cool Whip. Chill.

fat-free cool whip fresh strawberries vanilla

Polish Sausage Submarine Sandwich

Slice the sausage into 1/4\" rounds on the diagonal (so as to get more surface space). Evenly lay out the sausage slices over bottom half of sub rolls. Top with desired amount of sauerkraut if desired. In Michigan - they desire. lol. Squirt some mustard your choice of flavor - over the kraut. If you're into horseradish you want to schmear the top half of the bun with that. Cover the sandwich with the top bun; wrap in foil and bake at 350 for about 15 minutes until heated thru and bun is toasted. Sometimes people would ask for cheese to be added so if you see yourself in that crowd add it after the kraut.

Polish sausage sauerkraut mustard horseradish

Laura's Apple Matzoh Kugel

Preheat the oven to 350°F. Toss the apples with the brown sugar and orange juice set aside in a medium bowl. Break the matzoh into pieces and soak in 1 cup of warm water until soft but not mushy. Set aside. While the matzoh soaks beat the eggs with a wire whisk in a large bowl until blended. Add the salt sugar cinnamon melted butter craisins and apricots. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased casserole dish . Dot the top of the kugel with butter chunks. Bake the kugel for 1 hour. (Cover the top with foil if the top begins to becomes too brown early in the baking).

apples light brown sugar eggs salt ground cinnamon sugar butter margarine craisins

Balsamic Tofu Vegetable Medley

Spray a wok or large pot with cooking spray and heat over medium heat. Add tofu and saute for 5 minutes then remove to a plate. Add vegetables mango teriyaki sauce balsamic vinegar and pepper flakes and saute for 5 minutes. Then add tofu back to wok and cook for an additional 3 to 5 minutes. Serve on its own over with brown rice.

tofu celery ribs onion garlic cloves red bell pepper asparagus broccoli florets green beans mango red pepper flakes

Toasted Rice and Pasta Pilaf

Heat oil in med pan over med. heat. Add rice and spag. cook stirring constantly until golden brown; 3-5 minutes. Add onion and cook stirring 3 mins longer. Add broth and bayleaf. Bring to a boil. Lower heat and simmer covered until rice is tender and broth is absorbed; 15-17 minutes Remove from heat discard leaf. Fluff with fork stir in parsley.

long grain rice onion chicken broth bay leaf parsley

Tropical Chicken and Rice

Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until browned. Remove chicken; set aside. Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Add chicken; mix well. Cover and cook additional 10 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add mango pineapple banana and cilantro; mix lightly.

boneless skinless chicken breast water butter mango banana cilantro

Tomato Sammy/Sandwiches

Whisk together olive oil and vinegar. Marinate tomatoes in the dressing stirring occasionally. Combine mayonnaise black pepper and 3 teaspoons Parmesan cheese. Spread the mixture on each slice of toasted bread. Sprinkle fresh basil over two slices. Place marinated tomatoes on the same two slices. Sprinkle all four slices of bread with remaining Parmesan cheese. Place on a baking sheet and broil for 5-6 minutes or until cheese turns golden brown. Place one half on top of the other to form a sandwich and serve hot.

olive oil tomatoes mayonnaise fresh basil black pepper fresh parmesan cheese

Tuna Stuffed Crescent Roll Casserole

ix all ingredients except crescent sheets. Spray non-stick spray into a line 8x8 baking pan with one crescent roll sheet. Layer tuna mixture onto the first sheet of crescent roll sheet. Top with second crescent sheet you can press the sheet together so it will look like one continuous sheet. bake at 350 degrees until golden brown about 25 minutes. Top this with a cheese sauce or grated Parmesan cheese.

tuna in water onion cheese eggs

Sausage, Bell Pepper and Onion Focaccia Sandwiches

In a large skillet saute peppers and onions garlic paste and fennel seeds in oil over moderately-high heat stirring until vegetables are browned lightly. Cook mixture over moderate heat stirring for 5 minutes or until softened. Season. Grill sausages over moderately-high heat turning once 6-10 minutes. Halve lengthwise. Halve focaccia squares horizontally leaving 1 edge cut (do not cut all the way through <U+0096> leave a <U+0091>hinge<U+0092>). Fill with pepper mixture and sausage.

bell peppers onions garlic salt fennel seed olive oil sausage focaccia bread

Honey Mustard Beets

Melt butter in a large saute pan and add the beets. Toss to coat. Add the mustard and honey. Continue cooking until beets are heated through.

butter beets dijon-style mustard honey

French Vanilla Crepes

Combine eggs and salt. Beat in flour alternately with milk. Add sugar butter and vanilla. Beat until smooth. Refrigerate until ready to cook.

eggs salt flour milk sugar vanilla butter

Beef Carpaccio With Garlic Aioli And Watercress

If slicing yourself use an electric carving knife and cut the beef into paper thin slices. Saute beef in 2 tsp oil for 2 minutes. Arrange the watercress on plates and top with the beef slices. To make the garlic aioli place the garlic and eggs in a blender. Pulse to combine. Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion. Once thick remove from the blender and add the lemon juice salt and pepper. Drizzle the sauce over the carpaccio on the plates. Serve.

beef sirloin garlic egg lemon juice olive oil watercress

Buckwheat Breakfast Muffins

In a medium bowl soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water drain again. Preheat oven to 375 F brush a 12 cup muffin tin generously with oil set aside. In a large bowl add buckwheat groats coconut flakes walnuts pumpkin seeds chia seeds flaxseed meal cinnamon and salt stir to combine. In a small bowl add eggs almond milk almond butter stevia and alcohol free vanilla whisk until frothy. Pour liquid ingredients into bowl with dry ingredients stir to combine. Scoop about <U+2153> cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes. Serve warm with coconut milk a dusting of cinnamon and a garnish of coconut flakes walnuts and pumpkin seeds.

buckwheat groats unsweetened flaked coconut walnuts flax seed meal cinnamon salt eggs almond butter stevia vanilla

Asian Garlic Sauce

Combine the rice vinegar sugar soy sauces rice wine or sherry chili sauce and sesame oil in a small bowl stirring to combine. In a separate small bowl dissolve the cornstarch in the water. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook stirring until aromatic (about 30 seconds). Quickly restir the sauce add it into the saucepan and bring to a boil stirring. (This will take about a minute). Re-stir the cornstarch/water mixture and add it to the sauce stirring to thicken. Refrigerate after use.

rice vinegar granulated sugar light soy sauce dark soy sauce dry sherry chili sauce cornstarch water garlic cloves

Savory Mustard Rubbed Pork

Heat oven to 450 degree Fahrenheit. Season pork loin with salt and pepper. In bowl combine remaining ingredients. Rub herb-mustard-mixture evenly over pork. Place pork in roasting pan and roast for 10 minutes. Reduce oven temperature to 250 degree Fahrenheit. Roast for 1 hour more or until inserted thermometer reads 160 degrees Fahrenheit. Transfer pork loin to platter cover loosely with foil. Let sit 15 minutes before slicing.

boneless pork loin Dijon mustard parsley thyme rosemary garlic olive oil salt pepper

My Grandmother's Fruit Salad With Peach Pie Filling

oss all ingredients in a serving bowl and chill until ready to use.

bananas maraschino cherries mandarin oranges

Margaret Trudeau's Wedding Cake

Prepare fruit and nuts before you make the cake. Put in a large bowl and pour brandy over. Mix well. Let stand at room temperature for at least 8 hours. Put 1/4 c sugar in a heavy skillet. Heat over moderate heat stirring constantly until melted and brown. Remove from heat and stir in boiling water gradually (be careful of steam). Return to low heat and stir just until any lumps of sugar are melted. (do not boil) Remove from stove and immediately pour into a cup or bowl so cooking ceases. Cool. Generously grease a set of pans (1 ea- 8\" sq 6\" sq 4\" sq) and line with heavy greased brown paper. Sift together flour salt and spices and sift one cup of mixture over fruit/nut mixture. Toss together so fruit is coated. Cream together butter and sugar thoroughly. Add eggs one at a time beating well after each addition (most of the mixing can be done with an electric mixer- but batter must be transferred to a very large bowl). Blend in dry ingredients alternately with the mixture of grape juice and cooled caramel mixture. Add fruit/nut mixture and blend thoroughly (Hands are the easiest) Preheat oven to 300F. Place a pan of hot water in the bottom of the oven. Put batter in prepared pans using following amounts: 8\"- 10 cups 6\"- 5 cups 4\"- 2 cups (or 2/3 full). Cooking times- 8\" in 4 hours 6\"- 3 1/2 hours 4\"- 2 1/2 hours. Test for doneness with a tooth pick. Remove cakes from pans cool thoroughly. Strip off paper wrap in cheesecloth. Wet with brandy (or dark rum). Wrap in heavy duty aluminum foil. Store for at least 2 weeks in a cool place (Longer is better).

sugar boiling water currants sultana raisin seedless raisins brazil nut fresh lemon rind all-purpose flour salt cinnamon clove nutmeg allspice butter sugar eggs brandy

Quick Matzo Pizza

Preheat oven to 375°F. Line a baking sheet with foil; spray with non-stick spray. Spread matzo with sauce. Sprinkle with cheese peppers and mushrooms. Top with tomato slices; sprinkle with seasonings. Bake for 10 minutes until cheese melts.

tomato sauce lowfat mozzarella cheese green peppers mushrooms tomatoes salt pepper basil

Best Ever Shrimp Dip!

Mix onions green peppers& mayo in bowl and set aside. Over medium heat in medium size pot mix until creamy and well blended cream cheese& tomatoe soup (No cream cheese lumps). Rinse both cans of shrimp well under water set aside to allow water to drip off. In small bowl mix warm water and Gelaton until dissolved. Once tomatoe soup and cream cheese is well blended add all ingredients to the pot mix well. Put shrimp dip into a nice serving bowl (the one you'll serve the dip in) that can be refrigerated. Refrigerate until the dip is completely chilled. When the dip is done it will be hard as jello. Serve with a HARD cracker seasame crackers trisciuts etc. A cracker that wont break when you dip into it.

gelatin warm water cream cheese green pepper onion mayonnaise baby shrimp

Ginger Pork Pot Stickers

Stir together pork cabbage green onions teriyaki sauce and ginger in a medium bowl. Place a heaping teaspoon of filling in the center of each pot sticker wrapper. Brush water around the edges and fold up to enclose filling. Press firmly until edges are sealed well. To cook heat 1 tablespoons oil in a large skillet. Place half of pot stickers in a skillet seam side up. Cook for 2 minutes or until bottoms are golden brown tipping skillet to evenly distribute oil. Add 1/3 cup chicken broth to the skillet; cook covered over medium heat for about 8 to 10 minutes until liquid has been absorbed and pork is cooked through. Remove from skillet and repeat with remaining oil pot stickers and broth.

ground pork napa cabbage green onion top fresh ginger wonton wrappers chicken broth

Kicked up Sweet and Sour Sauce

Mix sauces together. Chill if desired and serve. Great with anything fried like eggrolls fish or chicken.

hili sauce

Chili's Black Beans

Place all ingredients in a heavy saucepan and mix well. Simmer for about 20-25 minutes. Serve. So easy!

black beans sugar chili powder garlic powder onions fresh cilantro

Pumpkin Chocolate Chip Cookies

Preheat oven to 350°F. Grease a cookie sheet. Sift together flour baking powder baking soda cinnamon nutmeg and salt; set aside. Beat sugar vegetable oil eggs and vanilla together. Add pumpkin and the dry ingredients alternately to the mixture. Fold in chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake 10 minutes or until edges are set.

all-purpose flour baking powder baking soda cinnamon nutmeg salt granulated sugar eggs vanilla pumpkin puree chocolate chips

Roast Chicken With Orange &amp; Rosemary

Place the whole chicken in a roasting tray that has been drizzled in 1 tablespoon of the olive oil. Cut the orange in half. Stuff the inside of the chicken with one half of the orange. Slice the other half and place on top of the chicken covering the breasts and legs. Sprinkle the rosemary on top of the orange slices along with the salt and pepper and then drizzle the remaining olive oil over the chicken before covering with tin foil and baking in a pre-heated oven at 180 degrees for approx 1.5 hours depending on the size of your chicken. Once it is cooked when all juices run clear from the meat let it stand beneath the tinfoil for several minutes. Serve with salad potatoes or vegetables.

whole chicken orange dried rosemary olive oil salt pepper

Beef and Vegetable Casserole

Cook bacon until crisp and then crumble it. Reserve pan drippings. Cut beef into cubes. Shake a few cubes at a time in a paper bag containing the flour salt and pepper. Brown beef cubes on all sides in bacon drippings. Put beef cubes in a 9 x 13 pan or a 3 quart casserole. Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour. Stir the crumbled bacon potatoes onion garlic carrots and green beans into meat mixture. Cover and bake 1 hour longer or until vegetables are done. I usually season the final product with a little more salt and pepper. I serve this with steamed rice. Note: If you do not have wine substitute it with 1 cup of water and the casserole will still taste great.

bacon beef flour salt pepper dry red wine beef bouillon cube water garlic clove onion potatoes carrots frozen green beans

Crock Pot Chicken and Potatoes

Slice potatoes and rinse under cold water. In a small bowl melt butter combine with lemon herb seasoning minced garlic and cubed brie. Toss potatoes in butter mixture. Add to crock pot. In a frying pan brown chicken thighs. Place on top of potatoes. Mix cream of chicken soup with chicken broth. Pour over chicken and potatoes. Sprinkle real bacon bits over all. Cook for 1hr on high. Reduce temperature to low setting and cook for 4-5 hours more. Using slotted spoon ladle chicken and potatoes onto plate -- enjoy.

butter garlic clove boneless skinless chicken thighs chicken broth bacon bits

Vegetable Stir Fry

Rinse and cut up all the vegetables. Slice tofu into bite-sized pieces and drain in a sieve. Lightly spray or oil the fry pan with Canola oil/spray and place the pan over medium high heat. Add onion and garlic and saute for 3 minutes; do not let them burn. Add remaining vegetables but save the asparagus for last. Add chicken bouillion and cooking wine. Cover fry pan. Stir frequently and cook until desired tenderness. Create a circle in the middle of the pan by pushing the vegetables aside. Drop in the tofu and turn as needed. Add asparagus and sprinkle herbs over the vegetables. Enjoy!

canola oil yellow onion garlic chicken bouillon white wine celery zucchini green cabbage asparagus tofu pepper cumin dill

Bailey's Chocolate Cheesecake

Preheat oven to 325. Use food processor to mix crust ingredients. Put in 9\" springform pan. Mix cream cheese with sour cream - beat until light & fluffy & no lumps. Add heavy cream then sugar and beat until fluffy. Add one egg at a time on low speed until well blended. Melt chocolate. Cool Slightly. (Usually do this first to let the chocolate cool). Gradually add Bailey's to melted chocolate. Will be very stiff at first. Gradually add chocolate to cheese mixture then add vanilla. Pour into crust. Bake 50 minutes. With oven door ajar leave cheesecake in turned off oven for 1 hour. Let cool at room temperature then refrigerate.

butter cinnamon cream cheese sugar eggs heavy cream sour cream irish cream vanilla

Mushroom &amp; Cauliflower Cheese Crumble

Bring a large pan of salted water to a boil. Break the cauliflower into small florets and cook in the boiling water for 3 minutes. Remove from the heat drain well and transfer to a large shallow ovenproof dish. Melt the butter in a small skillet over medium heat. Add the sliced mushrooms stir to coat and cook gently for 3 minutes. Remove from the heat and add to the cauliflower. Season with salt and pepper. Combine the bread crumbs cheese and herbs in a small mixing bowl then sprinkle the crumbs over the vegetables. Dice the butter for the topping and dot it over the crumbs. Place the dish in a preheated oven 450 degrees F and bake for 15 minutes or until the crumbs are golden brown and crisp (watch carefully to prevent burning). Serve from the dish.

cauliflower butter white mushrooms parmesan cheese dried oregano dried parsley butter

Queso for International Travelers

Dice Velveeta open Rotel and add to large frying pan set to medium. Dice tomatoes onions pepper(s) & garlic (if using) and add to pan stirring well as Velveeta melts. Add cilantro near end of cooking time (depending on amount making and stove 5-10 minutes). Right before turning off heat and serving add yogurt adding to taste. Serve with toasted corn chips (corn tortillas baked at 350°F for ~7-10 min) sliced green apple crudites etc. I usually make a large batch and freeze it in baggies for later -- .

Velveeta cheese onion tomatoes rotel garlic cloves bell pepper cilantro plain nonfat yogurt

Everything Cookies

In a large bowl toss the granola raisins oats chocolate chips walnut halves and peanut butter chips together until well combined; set aside. Sift flour baking soda baking powder and salt together into a bowl stir with a shisk to combine ingredients; set aside. Add sugars to the container of a food processor; whirl to combine. With the processor running add butter a few pieces at a time whirling until smooth and creamy. Add in eggs and vanilla; whirl until incorporated scraping down sides of work bowl when needed. Add in flour mixture; pulse on and off until just combined. Scrape mixture from food processor into the bowl with the chocolate chip mixture; stir to combine. Shape dough into 2-inch balls; place balls 2-inches apart on ungreased cookie sheets. Bake in a 375° oven for 12-15 minutes or until light brown. Cook cookies on cookie sheets placed on a wire rack until firm enough to lift with a spatula. Remove cookies to rack to cool completely.

low-fat granola golden raisin old fashioned oats chocolate chips walnuts all-purpose flour baking soda baking powder salt dark brown sugar sugar unsalted butter eggs vanilla

Lemony Artichoke and Onion Gratin

Butter-spray 1 1/2 quart au gratin dish. In a large saute pan heat 2 tablespoons of olive oil over medium heat. Add onion stirring occasionally until beginning to carmelize 5-10 minutes. Add artichokes garlic and lemon peel and cook 1 minute. Add wine parsley and herbes de Provence: bring to boil. Reduce by half about 10 minutes. Season with salt and pepper. TOPPING. Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper. Preheat oven to 350 degrees. Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.

olive oil yellow onion artichoke hearts garlic clove lemon dry white wine parsley kosher salt fresh ground pepper mozzarella cheese parmesan cheese

Microwave Caramel Corn

Mix sugar butter syrup and salt in a bowl. Microwave till boiling then microwave 2 minutes longer. Mix in baking soda. Pour mixture over popcorn that is placed in a brown paper bag and shake vigorously. Microwave 30 seconds take out of microwave and shake. Microwave 1 minute take out and shake. Microwave 1 more minute and shake. Pour out on a baking pan. MMMM

brown sugar butter margarine light corn syrup salt baking soda

Cheese Sauce

Combine all ingredients in a small sauce pan. Heat till cheese is melted. Serve over garden peas baked or mashed potatoes or meats.

heddar cheese

Nelson Cookie Bake Rolled Cookies

Mix thoroughly in food processor: butter powdered sugar egg vanilla and almond extract . Blend in flour soda and cream of tartar. Cover; chill 2 to 3 hours. Heat oven to 375 degrees. Divide dough in half. Roll each half 3/16\" thick on lightly floured board. Cut into desired shapes; Place on parchment paper lined baking sheet. Bake 7 to 8 minuts or until light brown on edge.

butter powdered sugar egg vanilla flour baking soda cream of tartar

Quick, Easy, and Delicious Broccoli Salad

Mix the mayonaise and pickled mushroom juice together in the bottom of a medium-sized bowl. Add in the broccoli ad mushrooms. Stir and enjoy!

broccoli button mushrooms light mayonnaise

French Country Chicken

Combine all ingredients (except roaster) to make the butter mixture. Loosen the skin of the roaster around the breast. Place the butter mixture under the skin. Butter the bottom of a roasting pan. Place the roaster in a roasting pan. Put salt and pepper on top of the roaster and brush a little olive oil on the outside. Preheat oven to 450°F when it is preheated place the roaster in the over and immediately turn the temperature down to 325°F. Roast until juices run clear.

whole chicken butter garlic cloves lemon zest salt fresh parsley fresh ground pepper olive oil

Tomato, Leek and Potato Bake

Preheat oven to 350°F degrees. Grease a 5 cup shallow ovenproof dish. Scrub and thinly slice the potatoes layer them with the leeks and tomatoes in the dish scattering some rosemary between the layers and ending with a layer of potatoes. Add the garlic to the stock stir in salt if needed and pepper to taste then pour over the veggies. Brush the top layer of potatoes with olive oil. Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.

potatoes leeks tomatoes fresh rosemary garlic clove olive oil

Riverview's Vegetable Soup

In a very large pot place a gallon of cold water stew meat soup bone and salt. Bring to a boil and continue to boil on med-high for about an hour - skim the surface frequently. Reduce heat to med-low and continue to gentle boil and add tomatoes (with juice) onion celery carrots and seasonings and cover. Cook for about 30 minutes. Add remaining ingredients and cook till potatoes are tender (about 20 minutes) -- Add more water and season with extra salt to taste.

beef stew meat diced tomatoes onions celery carrots Worcestershire sauce black pepper frozen corn frozen green beans baking potatoes salt garlic powder

Espinaca a La Catalan (Catalan-Style Spinach)

*NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty braeburn gala for example. Heat the olive oil in a large pan over a medium-high flame. When the oil is very hot add the apple cubes and cook until they are lightly browned; about 1-2 minutes. Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*. Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds. Now remove the pan from the heat; the spinach will continue to wilt off the heat. Add salt to taste and serve immediately.

extra virgin olive oil apple pine nuts dark raisin salt

Marvelous Maple Walnut Granola

Combine dry ingredients in large baking dish. Add wet ingredients and stir until completely combined. Bake at 350 degrees for 30 minutes stirring every 10 minutes.

rolled oats walnuts wheat germ unsweetened coconut sunflower seeds cinnamon ground allspice pure maple syrup olive oil vanilla extract

Tropical Smoothie - Detox

Place all of the ingredients in a juicer or blender. Process until smooth. Enjoy!

papaya fresh pineapple soymilk plain yogurt

Chocolate Coconut Truffles

Cook notes: I used salted almonds to place on the tops of the bars before they hardened. I also made a batch using dark chocolate and milk chocolate. Loved them both ways. Keep in mind the dough/candy is very sticky so use wet fingers when molding them into a pan or molding/rolling them into balls. I prefer making these into balls or oval shapes instead of bars. But do what you like. Combine coconut with condensed milk add a pinch of salt and mix until smooth. Refrigerate for 20 minutes to harden up. At this point you can: place the mixture into a small pan and cut out bars after they’ve hardened OR you can roll them into oval shapes (like eggs) or balls. I chose the latter since it’s a lot easier than slicing them into bars. The dough is very sticky so use wet fingers to mold. After you’ve molded them into balls or ovals place on parchment lined trays and put in fridge for at least an hour before dipping into chocolate. I also found it a lot easier to gently freeze them a bit (like 5-7 minutes before dipping into chocolate). Melt the chocolate in a double-boiler. Using two forks roll/dip the balls in the chocolate making sure to coat all sides. Place on a rack and top with an almond or two if desired. When all are done refrigerate until the chocolate hardens. Should make about 15 – 18 depending on the size you roll them.

sweetened flaked coconut sweetened condensed milk salt dark chocolate

Tomato Rice Pilaf

Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan add the onions and cook over low heat for 10 minutes or until translucent but not brown. Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes. Add the hot stock and the saffron and cook covered over the lowest heat for 20 minutes or until the rice is tender. Optional transfer the rice to a baking dish add the stock and bake at 350 F for 50-60 minutes or until liquid is absorbed and the rice is tender. Meanwhile in a medium sauté pan heat the remaining 2 tablespoons of olive oil add the garlic and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes stirring from time to time. When the rice is done add the tomato mixture 3/4 teaspoon salt the pepper parsley and Parmesan Stir with a fork season to taste and serve hot.

olive oil yellow onions basmati rice sea salt saffron thread garlic diced tomatoes fresh ground black pepper fresh flat-leaf parsley parmesan cheese

Broccoli Salad

You can chop your vegetables early (except the bananas). Mix dressing and pour over the vegetables just before serving.

broccoli red seedless grapes celery pecans bananas mayonnaise milk sugar

Pork Chops With Orange Glaze

Preheat oven to 350°. In a medium saucepan over med-high heat; warm the oil. Add in pork chops; brown 6-7 minutes on each side. Season with salt and pepper; transfer chops to a lightly greased 8x10 inch glass baking dish. In a small bowl mix the marmalade and mustard together. Spread evenly over the chops; cover and bake 25-30 minutes until chops are tender and barely pink in the center.

salt fresh ground black pepper orange marmalade Dijon mustard

Hamburger Barley Vegetable Soup

Brown ground beef drain fat. Add rest of ingredients bring to boil and simmer one hour or until barley and vegetables are tender.

lean ground beef water beef bouillon cubes instant beef bouillon carrots onions celery ketchup green pepper barley basil salt pepper bay leaves parsley tomatoes tomato sauce

Peach Crisp

Sliced peache and mix in bowl with suagar and cornstarch. Place in a sprayed baking dish. Mix together the remaining ingredients. Sprinkle on top. Bake at 325°F for 25-30 minutes.

brown sugar nutmeg cinnamon cornstarch flour oats honey butter

Cat Cupcakes

Line a baking sheet with wax paper. Melt chocolate chips in a small bowl in microwave as bag directs. For cat's tails dip pretzel loops in chocolate remove excess place on lined baking sheet and sprinkle with Jimmies. Refrigerate until needed. Spoon 1 Tbsp vanilla frosting into a small ziptop bag; set aside. Tint rest grass-green with the food color. Frost top of cupcakes with green frosting. For each cupcake: Insert a tail into frosting at top right letting part of tail extend over the side. Reserve 1 tsp chocolate frosting. Spoon rest into a small ziptop bag. Snip 1/4inch off corner and pipe cat's body (like a large\"C\") and legs. Press point of chocolate Kiss into frosting for head. Snip tiny tip off corner of bag with vanilla frosting- pipe whiskers. Pipe eyes with yellow icing Dip a toothpick into reserved chocolate frosting; use to make cat's ears.

hocolate chips

Noah's Ark

Shake blue curacao and cream then layer 7-up. Optionally place half a lychee nut in glass before pouring. (Best in a cordialglass/Lexington). Enjoy! ;).

lue curacao

Pizza Sauce

Warm the oil in a wide skillet with the garlic and a little black pepper. Add the tomatoes and a pinch of salt and raise the heat. Cook stirring frequently until the juices are evaporated and the sauce that remains is thick enough to mound on a spoon with no surrounding watery liquid. Taste and correct the seasonings.

olive oil garlic cloves tomatoes

Chocolate Brownies

Add all of the above ingredients in order into a bowl. Beat them properly until smooth. Pour into a microwave safe casserole. Heat for 5 minutes. Check if it is done if not heat accordingly. Serve with chocolate icing and sprinkles or add crushed walnuts into the batter before heating.

eggs sugar cocoa powder baking powder flour

Favorite Creamy Chicken Noodle Soup

Finely chop onions celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender. Remove chicken reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside. Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup add more milk. Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!

chicken breasts water salt onion celery carrot butter milk pepper

Brussels and Shrooms Saute

In a large skillet over med-high heat melt butter. Sauté onion in the butter for about 2 minutes. Add mushrooms and continue to sauté for about 5 more minutes. Add thawed Brussels sprouts salt garlic powder pepper and parsley to skillet and continue to cook for an additional 3-5 minutes or until desired tenderness is reached. Remove from heat and sprinkle with shredded parmesan if desired; toss. Serve.

butter onion white button mushrooms frozen Brussels sprouts salt garlic powder pepper parsley parmesan cheese

Manhattan Clam Chowder

In deep pot saute bacon till crisp. Stir in thyme and onion and cook until tender. Add potato celery water salt and pepper to hot water. Simmer for 5 minutes. Add undrained tomatos undrained clams and bacon mixture to pot. Simmer uncovered over low heat for 1 hour. Add salt pepper and parsley to taste. Simmer for another 10 minutes.

bacon dried thyme onion potato celery hot water salt pepper diced tomatoes clams parsley

Maple Tourlouche

Bring syrup to a boil and pour into a generously buttered 8x8x2 baking dish. Let stand in a warm place With a large spoon beat butter sugar and egg together until creamy. Mix remaining dry ingredients and add with the milk to the creamed mixture stirring until well blended. Place as four large balls into hot syrup then stretch dough with two forks. until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nutmeats add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream served warm.

maple syrup butter sugar egg flour baking powder salt nutmeg cinnamon milk

Crabby Tortilla-Wrap With 3-Cheese Filling

Preheat oven to 400°F. Cut the tops off the green red and yellow peppers. Place peppers on a shallow pan in the oven and roast until the skin begins to bubble and separates from the flesh- about 15 minutes. Turn frequently to allow all sides to roast. Remove from the oven and let cool. Peel the peppers make one slit in the peppers to open. Remove and discard the seeds. Coarse-chop the roasted peppers and set aside. This is the only time you will use your oven. CHEDDAR CHEESE: Shred cheese and set aside in a separate bowl. RICOTTA CHEESE MIXTURE: Wash the spinach leaves well; remove and discard the stems from the spinach. Do not dry spinach. Place in a saucepan on the stove over medium heat. There should be sufficient water left on the leaves to cook the spinach until it wilts; additional water may be added if you feel it necessary. Remove cooked spinach from pot and place in a colander over a bowl to drain. Squeeze any excess water from the spinach. Chop the spinach finely. Mix well with Ricotta Cheese grated Parmesan cheese and set aside. CRAB MEAT MIXTURE: In a large skillet heat the olive oil over medium heat. Saute crab meat and chopped green onions. Remove from heat and set aside. TOMATO MIXTURE: To the pan add: skinned and chopped Roma tomatoes; grated fresh carrot black and green olives celery Tabasco Cayenne and salt. Mix well and cook 5- 7 minutes; just long enough to heat the ingredients though. Remove from heat and let it cool. In a mixing bowl: Add Ricotta cheese mixture crab meat mixture tomato mixture; and fresh cilantro; turn over a few times to mix the ingredients. Scoop onto tortillas make tidy pockets by folding bottom up and then the two side inches. Top with the shredded cheese. Serve with beverage of your choice.

whole wheat tortillas ricotta cheese parmesan cheese cayenne pepper Tabasco sauce fresh cilantro fresh spinach roma tomatoes fresh carrot green bell pepper yellow sweet pepper pitted black olives green olives celery green onions extra virgin olive oil sea salt

Starbuck's Style Cake Batter Frappuccino

Add to a blender all liquids first. Add sugar syrup ice cream and crushed ice in that order. Blend until smooth.

milk ice cream sugar hazelnut syrup coffee

Moroccan Lamb Pizzas

Preheat oven to 220C (200C fan forced). Grease 2 baking trays . Heat oil in a frying pan ovate heat and add onion and cook and stir for 3 minutes or until soft and then add mince cook stirring with a wooden spoon to break up lumps for 5 minutes or until browned. Add garlic zucchini and spice mix cook and stir for 1 minute or until fragrant and then add tomato paste and 1/3 cup water and bring to the boil reduce heat and simmer uncovered for 2 to 3 minutes or until thick. Place bread cut side up on prepared trays and spread with dip and then top with mince mixture and then sprinkle with almonds and ricotta and bake for 10 to 12 minutes or until bases are crisp. combine yogurt mint and 1 tablespoon cold water in a small bowl and serve pizzas drizzled with the yogurt mixture.

onion ground lamb garlic clove zucchini mixed spice tomato paste ricotta cheese mint

Caribbean Black Bean Stew

Heat the oil in a large heavy pot over moderate heat and saute the onions until lightly browned about 10 minutes. Add the garlic and jalapenos and cook stirring frequently for 2 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30-45 minutes. If you want a thicker stew mash some of the beans against the side of the pot with the back of a spoon and stir them into the mixture. Serve with any or all of the optional garnishes if desired.

onions garlic cloves fresh jalapeno chilies black beans chopped tomatoes water lime juice chili powder ground cumin orange zest lime zest sour cream

Crock Pot Chicken Reuben Casserole

Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them. Cover and cook on the low heat setting about 3 1/2 to 4 hours or until the chicken is white throughout and tender. To serve spoon the casserole onto 6 plates. Top each with a slice of cheese and drizzle with a few teaspoons of the Russian dressing. Serve immediately garnished with fresh parsley if desired.

sauerkraut boneless chicken breast halves prepared mustard swiss cheese fresh parsley

Mini Tomato and Feta Frittatas

Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan. Heat oil to medium high and saute onion and garlic for 3-4 minutes stirring occasionally till tender. Set aside to cool for 15 minutes. Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined. Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden then cool in pans for 5 minutes.Turn onto wire rack to cool. Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard) 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.

olive oil onion garlic cloves eggs sour cream sun-dried tomatoes feta cheese sour cream cherry tomatoes chives

Creamy Simple Potato Soup

In a large dutch oven or saucepan put potatoes carrot and onions. Sprinkle with salt. Fill with enough water to cover and boil uncovered on medium high until most of the water is gone and potatoes are tender. Add the can of chicken broth and mash with potato masher until thick but slightly chunky. Stir in mushroom soup and season to taste with spices. Add any optional ingredients and warm through. Serve hot with salad and bread for a nice winter lunch.

potatoes carrot onion chicken broth salt garlic powder black pepper parsley cheddar cheese ham bacon bits broccoli