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Instant Oatmeal Packet Muffins!
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1 cup all-purpose flour. 1 cup whole wheat flour. 1 tablespoon baking powder. 12 teaspoon baking soda. 12 teaspoon salt. 2 (1 ounce) packets reduced sugar instant apple and cinnamon oatmeal (or Maple and Brown Sugar, whatever tickles your fancy). 12 cup sugar. 1 teaspoon vanilla extract. 14 cup egg white. 3 tablespoons natural applesauce. 1 14 cups skim milk.
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Preheat oven to bake at 350 degrees . Lightly grease muffin cups. In a medium bowl, combine all dry ingredients. Blend well, then add sugar. In a small bowl, combine all wet ingredients. Add bowl of wet ingredients to flour mixture in medium bowl. Mix with electric mixer, just until everything is blended. Do not over-mix. Fill muffin cups about 3/4 full. Do not over-fill. Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown. Allow muffins to cool in tin for about 10-15 minutes.
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[
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Spicy Baked Picnic Chicken
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cooking spray. 1 cup buttermilk. 1 (1.25 ounce) package taco seasoning mix, divided. 1/8 teaspoon cayenne pepper. 1 cup bread crumbs. 1 cup grated Parmesan cheese. 1/4 cup all-purpose flour. 1/2 teaspoon onion powder. 1/2 teaspoon salt (optional). 1/4 teaspoon ground black pepper. 4 skinless, boneless chicken breast halves.
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Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray. Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl. Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl. Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan. Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Tomato & Feta Dip
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1 (8 ounce) container feta cheese. 1 small roma tomato, diced. 14 cup green onion, chopped. 2 teaspoons lemon pepper. 12 jalapeno, minced (optional). 1 (12 ounce) box whole wheat crackers.
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combine feta, tomato, green onion & lemon pepper in a bowl. add jalepeno if using. pile on top of crackers & enjoy!
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Mashed Sweet Potatoes
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10 sweet potatoes, peeled and quartered. 1 cup orange juice. 1 cup butter. 3 tablespoons white sugar. 2 cups marshmallows.
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Preheat oven broiler. Mix mashed potatoes with orange juice, butter and sugar until smooth. Spread in a 9x13 inch baking dish. Cover with marshmallows. Place dish under preheated broiler until marshmallows melt and turn brown, 5 to 10 minutes.
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Strawberry Shortcake-Cheesecake Shooters
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8 ounces, weight Soft Cream Cheese. 1 teaspoon Vanilla Extract. 1/2 whole Lemon, Juiced. 7 ounces, fluid Sweetened, Condensed Milk. 1 Pound Cake (standard Size Loaf), Store Bought Or Homemade. 12 whole Fresh Strawberries, Washed And Hulled. Whipped Cream, For Garnish (optional).
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1. Blend cream cheese, vanilla and lemon juice in the bowl of your stand mixer using whisk attachment. Slowly add in condensed milk and continue mixing. Peaks should start to form when its ready. 2. Cut pound cake into 1-inch slices. Using the rounded open part of a shot glass, press down into the cake slices making a round circle. Pop out the cake piece and drop it into the bottom of a shot glass. Continue with the rest of the cake. I made 12 desserts. 3. Spoon cheesecake mixture into the shot glass. (If the top is too narrow, use a small measuring spoon to add in the mixture.) 4. Top with one fresh strawberry or a strawberry half if the berry is too large. 5. Squirt a dollop of whipped cream on top of each glass and serve.
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[
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] |
Peaches and Coconut Cream Pops
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1 can (13 Oz. Size) Coconut Milk, Refrigerated Overnight. 1/2 cups Coconut Cream (the Thick, Top Layer Of Cream From The Can Of Refrigerated Coconut Milk). 13 cups Light Coconut Milk. 1/2 cups Plain, Non-fat Greek Yogurt. 13 cups Granulated Sugar. 2 Large Peaches, Pitted And Diced Into Quarter-inch Cubes.
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Note that the total prep time is 6 hours and 15 minutes but 6 hours of it is inactive (for freezing). Youll also need 8 popsicle sticks and an 8-count popsicle mold. The night before preparing this recipe, refrigerate the can of regular coconut milk. The 1/2 cup of thick, creamy layer that rises to the top of the can is required for this recipe. Use the rest of the can of milk for another purpose. In a large mixing bowl, stir and combine the 1/2 cup of coconut cream and the rest of the ingredients listed above. Spoon mixture into popsicle molds, filling each mold to the brim. Add popsicle sticks and freeze overnight, or for at least 6 hours. Remove popsicles by running the mold under warm water for several seconds.
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[
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] |
Butterscotch Cashew Pretzel Cookies
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1- 1/2 cup All-purpose Flour. 1/2 teaspoons Sea Salt. 1/2 teaspoons Baking Soda. 3/4 teaspoons Baking Powder. 1/2 cups Butter, Room Temperature. 1/4 cups Sugar. 3/4 cups Brown Sugar, Packed. 1 whole Egg. 1 teaspoon Vanilla Extract. 1 cup Butterscotch Chips. 1 cup Cashew Pieces. 1 cup Pretzels.
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Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or a Silpat liner. Mix the flour, salt, baking soda, and baking powder in a large bowl until combined. Set aside. In the bowl of a stand mixer, cream the butter and sugars together until very fluffy, about 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Continue to mix for 3-4 minutes until the mixture is fluffy and homogenous. Add in the flour mixture and mix on low speed just until incorporated and all streaks of flour are mixed in. Add the butterscotch chips, cashews and pretzels and continue to mix with the mixer until combined. This helps break up the pretzels a bit. Scoop the cookie dough using a 2-3/4 ounce ice cream scooper (or a 1/3-cup measuring cup) onto the prepared sheets about 2 inches apart. Lightly pat down the tops of the scoops and bake in the prepared oven for 12-14 minutes, just until the edges begin to brown. Allow the cookies to cool for 5 minutes on the cookie sheets, and then the rest of the way on a wire cooling rack. Adapted from Cookie Cravings by Maria Lichty.
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Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree
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2 limes, juiced and zested. 12 cup cilantro, fresh, roughly chopped. 1 teaspoon cumin, ground. 4 tablespoons olive oil, extra virgin. 2 lbs large shrimp, peeled and deveined, tails intact. fresh cilantro stem, for garnish. 3 ripe avocados, scooped out. 3 tablespoons fresh lime juice. 34 cup sour cream (can use light). 1 jalapeno, seeded and minced. salt.
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In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp. Preheat a barbecue or grill pan to medium-high heat. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve. Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.
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Dessert Style Cranberry Relish
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1 (12 ounce) bag cranberries. 2 (11 ounce) cans mandarin oranges. 2 medium apples (peeled and cut). 1 (10 ounce) jar maraschino cherries. 14 cup pecans (optional). 12 cup Splenda sugar substitute.
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Combine Cranberries, mandarin oranges , apples, cherries, and nuts in food processor. Pulsate until chunky, but not liquified. Add Splenda and stir inches *You can use more or less Splenda.to taste. Refrigerate for at least 2 hours before serving.
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Mini Butterscotch Choco-Pecan Phyllo Cups
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12 cup butterscotch chips. 2 tablespoons milk, divided. 6 ounces cream cheese, softened and cut. 30 miniature phyllo cups (two 2.1 oz pkgs). 23 cup semi-sweet chocolate chips. 30 pecan halves or 15 pecans, halved.
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Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed. Whisk in the cream cheese. Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate. Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed. Dollop each shell with melted chocolate. Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.
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CI Shrimp Fra Diavolo
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1 12 lbs large shrimp (26-30 count per pound, peeled and deveined, shells reserved). 12 teaspoon salt (if shrimp have not been treated with salt already). 1 (28 ounce) can whole canned tomatoes. 1 tablespoon vegetable oil, for browning shrimp shells. 1 cup dry white wine. 2 tablespoons vegetable oil, for browning garlic and anchovies. 4 garlic cloves, minced. 12-1 teaspoon red pepper flakes. 12 teaspoon dried oregano. 14 teaspoon salt (if shrimp had been treated with salt when packaged). 2 anchovy fillets, rinsed, patted dry, and minced. 14 cup fresh basil, chopped. 14 cup fresh Italian parsley, chopped. 1 12 teaspoons pepperoncini peppers, minced. 1 teaspoon pepperoncini juice (from pepperoncini peppers). salt, to taste. 2 tablespoons extra virgin olive oil.
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Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3. Check the ingredients listing on the shrimp bag. If shrimp have been treated with salt, go directly to Step 2. Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11. Pour tomatoes into a colander set over a large bowl. Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula. Stir briefly to release juice. Transfer drained tomatoes to small bowl, until Step 9. RESERVE TOMATO JUICE for Step 5. DO NOT WASH COLANDER. In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2-4 minutes. Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes. Pour contents of skillet into colander set over bowl. Discard shells and RESERVE LIQUID for Step 10. Wipe out skillet with paper towels. Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano. (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt. If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.) Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes. Add anchovies and stir until fragrant, about 30 seconds. Remove skillet from heat. Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed. Return skillet to heat and stir in reserved tomato juice from Step 6. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes. Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste. Drizzle with extra-virgin olive oil and serve.
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Honey-Balsamic Chicken
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1/4 cup balsamic vinegar. 1/4 cup olive oil. 1/4 cup honey. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 2 pounds bone-in chicken thighs, or more to taste. salt and pepper to taste.
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Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag. Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours. Preheat oven to 375 degrees F (190 degrees C). Pour chicken and marinade into a baking dish. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Ginger-Lemon Panna Cotta with Brandied Berry Sauce
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1 Tablespoon Vegetable Oil. 1/2 whole Vanilla Bean. 1 Tablespoon Lemon Zest In Fine Strips, Reserve For Garnish. 2 Tablespoons Lemon Zest. 2 Tablespoons Fresh Lemon Juice. 1 cup Heavy Cream. 1 cup Whole Milk. 2 whole Ginger Tea Bags. 3 Tablespoons Warm Water. 2 teaspoons Unflavored Gelatin. 1/2 cups Granulated Sugar. 1 cup Creme Fraiche. 1- 1/2 cup Fresh Blueberries, Divided. 1- 1/2 cup Fresh Blackberries, Divided. 3 Tablespoons Golden Brown Sugar. 1/4 cups Brandy. 1/2 teaspoons Ground Ginger. 1/4 teaspoons Ground Cardamom. 1/4 teaspoons Ground Cinnamon.
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For the panna cotta: Rub the inside of six 3/4 1 cup custard cups or small bowls with a bit of oil; set aside. Split vanilla bean in half and scrape seeds to be added to milk/cream mixture. Prepare lemon peel separately. (You will need about 2 lemons.) Reserve fine strips of zest for garnish. Juice lemon, removing seeds and pulp. Reserve. In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer; do not boil. Add ginger tea bags. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor. Remove vanilla bean and tea bags. In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin and allow to set (this takes about 7-10 minutes). Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes. Turn off heat and whisk in 2 tablespoons grated lemon zest and creme fraiche. Pour mixture through sieve into a 4-cup measuring cup (this makes it easy to pour into the oiled individual bowls). Pour into individual bowls (I placed them on a large rimmed baking sheet and covered) and chill for at least 5 hours or overnight before serving. Run a thin sharp knife around the edge of bowls, Set each bowl (one at a time) in warm water halfway up the sides for 5 seconds to release. Invert onto a serving plate. For the brandied berry sauce: Place 1 cup each of blackberries and blueberries in a food processor or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to a low boil, turn down heat to low and simmer 15 minutes or until reduced by 13. Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled. To serve, drizzle brandied berry sauce over the pated panna cotta. Garnish with remaining fresh berries and sprinkle with reserved lemon peel strips. Note: you can used frozen berries; thaw thoroughly and reserve juices to incorporate into sauce.
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Fruit Glazed Ham
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4 pounds thick ham slices. 1 (8 ounce) can pineapple tidbits, drained. 1 (11 ounce) can mandarin oranges, drained. 1 (10 ounce) jar Crosse & Blackwell Premium Ham Glaze.
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Heat oven to 325 degrees F. Place ham slices in shallow baking pan. Roast until internal temperature reaches 140 degrees F. Mix pineapple and oranges with ham glaze in medium microwave-safe bowl. Microwave on HIGH 2 minutes. Spoon half of glaze over top of ham; roast an additional 10 minutes. Place ham slices on serving platter. Serve with remaining warmed glaze.
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The Most Amazing Tasting Ribs in the World!
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2 tablespoons kosher salt. 2 tablespoons paprika. 4 teaspoons garlic powder. 4 teaspoons chili powder. 2 teaspoons black pepper. 1 teaspoon ground cumin. 4 (2 -2 1/2 lb) baby back ribs, racks 2 - 2 1/2 pounds each. hickory chips, soaked in water for at least 30 minutes (2 large handfuls). 1 cup kraft chick'n rib barbecue sauce. 12 cup hoisin sauce. 2 tablespoons liquid honey. 3 teaspoons Worcestershire sauce. 1 teaspoon soy sauce. 12 teaspoon chili powder. 12 teaspoon paprika. 12 teaspoon garlic powder. 12 teaspoon black pepper. 1 cup apple juice. 2 tablespoons butter. 2 -3 tablespoons barbecue sauce (from above).
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In a small bowl mix rub ingredients. Season ribs all over, putting more on the meaty side than on the bone side. Do not press spices into the meat. Put ribs in a rib rack all facing the same direction. Make sure the charcoal in your barbecue covers no more than 1/3 of the grate. Place a large disposable drip pan on the other side of the charcoal grate. Fill the pan about half way with warm water. Drain 1 hand full of hickory chips and place them on top of the charcoal. Put the cooking grate in place. Place the rib rack over the drip pan as far from the charcoal as possible, with the bone sides facing the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for about one hour. Maintain temperature between 250F and 300F by opening and closing the top vent. Meanwhile, make the sauce and the mop. In a small saucepan mix the barbeque sauce ingredients. Simmer for a few minutes over medium heat, and then remove the sauce pan from the heat. In another small saucepan mix the mop ingredients. Simmer over medium heat for a few minutes to melt the butter, and then remove the saucepan from the heat. After the first hour of cooking add 8 - 10 charcoal briquettes and the remaining handful of hickory chips (drained) to the fire. At the same time lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you mop the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time maintain the temperature at 250F - 300F by opening and closing the top vent. After another hour of cooking add 8 to 10 more briquettes to the fire. Remove the ribs from the rib rack, spread them over a clean work surface, and based them generously with the mop sauce. You may add 2 more tablespoons of barbecue sauce to the mop sauce if you wish. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also, reposition any ribs that appear to be cooking faster to the back of the rib rack, farther from the charcoal. Let the ribs cook for a 3rd hour. During that time, maintain temperature of 250F - 300F. After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours. Not all racks will cook in the same amount of time. Baste the ribs with the barbeque sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a baking sheet and tightly cover with aluminum foil. Let rest for 10 - 15 minutes before serving. Serve warm with the remaining sauce on the side.
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Garlicky Spinach Rice
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1 12 cups long-grain rice. 1 bunch spinach. 2 -3 cloves garlic. 2 tablespoons olive oil. salt and pepper.
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Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!) Wash the spinach well-- spinach tends to be very gritty. Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections. Toss the spinach into a pot, along with 1/4 cup of water. Heat on high; when the water boils, cover the pot. Cook for 2-3 minutes, until the spinach is wilted. Drain and set aside. In a skillet, heat 2 tbsp. olive oil on medium. When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and saute for 2-3 minutes, until the garlic begins to soften and turn translucent. Add the drained spinach and saute for another couple of minutes. Season to taste with salt and plenty of pepper. Add the cooked rice and stir well to combine. Taste, then add more salt and pepper as necessary. Serve.
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Coconut Cookies
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2 cups flour. 1 teaspoon baking soda. 12 teaspoon salt. 12 cup butter. 1 14 cups sugar. 2 large eggs. 1 cup coconut.
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Cream together butter and sugar; add eggs and mix well. Stir in dry ingredients and then add coconut. Drop from teaspoon on greased baking sheet. Bake at 350 for 8-10 minutes or until cookies are lightly browned around edges.
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Jambalaya!
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2 Tablespoons Canola Oil. 1 whole Medium Onion, Diced. 1 whole Green Bell Pepper, Seeded And Chopped. 13 cups Celery, Finely Diced. 3 cloves Garlic, Minced. 2 cups Low Sodium Chicken Broth. 14- 1/2 ounces, weight Can Of Diced Tomatoes, Undrained. 3/4 cups Uncooked Rice (long Grain). 8 ounces, weight Andouille Sausage, Sliced Into Rounds. 1 teaspoon Dried Thyme. 1 teaspoon Dried Basil. 2 whole Bay Leaves. 1/4 teaspoons Crushed Red Pepper (up To 1/2 Teaspoon). 1/4 teaspoons Salt, Or To Taste. 1/4 teaspoons Black Pepper, Or To Taste. 1 pound Uncooked Shrimp, Peeled And Deveined. 1 cup Cooked, Diced Ham.
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Heat the oil in a large skillet or Dutch oven; add onion, bell pepper, celery and garlic; saute until tender. (Note: if you are using bulk Italian sausage like I did once (instead of cooked sausage), brown the meat at the same time. It imparts a great flavor on the veggies too.) Stir in the chicken broth, tomatoes, rice, sausage, thyme, basil, bay leaves, and red pepper. Bring mixture to a boil, then reduce heat and cover. Simmer, covered, until the rice is tender (about 15 20 minutes). Check seasonings and add salt and pepper as needed. Increase heat to boiling again and add raw shrimp. Cook until just opaque. Add ham and heat through, checking seasonings one more time. Discard the bay leaves. Enjoy!
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Creamy Asparagus and Cauliflower Soup
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2 tablespoons olive oil. 3 cloves garlic, chopped. 6 cups chicken broth. 1 head cauliflower, broken into florets. cayenne pepper, or to taste. salt and ground black pepper to taste. 2 pounds fresh asparagus, trimmed and chopped. 2 tablespoons nasturtium petals, or more to taste. 2 tablespoons diced asparagus tips, or more to taste.
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Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes. Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes. Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.
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Heart-healthy, brain-boosting cholesterol-free Tofu Mayo
|
5 ounces tofu. 3 tablespoons soymilk. 3 tablespoons flax seed oil. 1 tablespoon Dijon mustard. 12 teaspoon salt.
|
Blend ingredients in a food processor for a full 1-2 minutes, or until it's smooth and creamy. Chill and use in place of traditional mayonnaise or salad dressing.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/33/56/39/4CXoimgQSTmeglIG4ZTZ_flounder%20pasta.jpg"
] |
Mediterranean Flounder
|
cooking spray. 1 tablespoon extra virgin olive oil. 1 cup thinly sliced yellow onion. 3 garlic cloves, minced. 12 cup thinly sliced celery. 1 cup chopped fresh tomato. 2 tablespoons capers, drained. 2 tablespoons chopped fresh parsley. 38 teaspoon salt (optional). 14 teaspoon black pepper. 8 drops hot sauce. 2 tablespoons dry white wine. 14 cup water. 14 teaspoon dried oregano leaves. 1 lb flounder fillets. 6 ounces angel hair pasta, cooked. 1 tablespoon parmesan cheese. 1 teaspoon parmesan cheese.
|
Preheat oven to 425 degrees F. Coat a 10-inch ovenproof nonstick skillet with a low-calorie cooking spray. Add olive oil and heat over medium-high heat. Add onion, garlic, and celery and cook about 3 minutes. Add tomato, capers, parsley, salt, black pepper, hot sauce, wine, water, and oregano. Bring to a boil, reduce heat, cover tightly, and simmer 5-6 minutes, or until vegetables are tender. Add fish and spoon sauce over it. Bake uncovered for 20-25 minutes, or until fish is opaque in the center. Remove fish to a serving platter. Arrange pasta around fish. Sprinkle pasta with Parmesan cheese and a bit of black pepper, if desired.
| |
[
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"http://images.media-allrecipes.com/userphotos/256x256/613431.jpg"
] |
Green Tea Latte
|
1 cup soy milk. 1 cup water. 1 tablespoon green tea powder (matcha). 2 tablespoons white sugar.
|
In a small saucepan, combine the soy milk, water, green tea powder and sugar. Warm over medium heat while whisking until hot and foamy. Pour into mugs and enjoy.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/26/picgpdC8t.jpg"
] |
Jo Mama's Chili
|
1 large onion. 1 tablespoon olive oil or 1 tablespoon vegetable oil. 2 lbs lean ground beef. 4 tablespoons dark chili powder. 1 12 teaspoons ground cumin. 34 teaspoon salt. 12 teaspoon fresh ground black pepper. 12 teaspoon crushed red pepper flakes. 1 (15 ounce) can tomato sauce. 14 cup catsup. 1 (15 ounce) can diced tomatoes (I give them a short whirl in the food processor to break them up more). 2 cups water. 1 (15 ounce) can kidney beans. chopped onion. chopped fresh jalapeno. grated cheddar cheese. sour cream.
|
Saute onion in oil until nearly translucent; add ground beef and brown, breaking it up as it cooks. Add seasonings and cook for 2-3 minutes, stirring frequently. Add tomato sauce, catsup, tomatoes, water and kidney beans. Bring to a boil and simmer, uncovered, for at least a half hour, adding additional water if necessary. Serve with onions, jalapenos, cheese, and sour cream.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2010/05/CarrotNoodle-cropped.jpg"
] |
Thai Carrot Noodle Salad
|
8 ounces, weight (or Half Of A 16 Oz Package - The Average Size I've Seen) Rice Vermicelli Noodles. 1 whole Large Shallot, Thinly Sliced. 1 whole Large Jalapeno, De-seeded And Thinly Sliced. 1 whole Thai Red Chili, De-seeded And Finely Chopped. 3 Tablespoons Fish Sauce. 2 teaspoons Sugar. 1 Tablespoon Rice Wine Vinegar. 2 whole Limes, Juiced. 3 whole Large Carrots, Peeled And Thinly Grated Or Julienned - I Slice Mine With A Vegetable Peeler. 1/2 cups Dry-roasted, Unsalted Peanuts. 1/2 cups Cilantro, Roughly Chopped. 1/2 cups Green Onions, Chopped.
|
Start 8 cups of water on to boil. Place dry noodles in a large heat-proof bowl. When the water comes to a rolling boil, take off heat and pour over noodles. Allow them to soak for 5-7 minutes or until tender but not mushy. Once theyre tender, drain thoroughly. Return to a large bowl and allow to cool. Youll mix the rest of the salad together in that bowl. In a small bowl, combine sliced shallots, jalapeno, red chili, fish sauce, sugar, rice wine vinegar, and lime juice. You can also make this in a small container with a lidit makes it really easy to shake the dressing and combine all the bits. Once the noodles have cooled, youre ready to mix it all together. In the large mixing bowl, combine the carrots and peanuts in with the noodles. Drizzle dressing over noodle mixture and combine thoroughly so ingredients are distributed through the noodles. Add cilantro and green onion and toss again. You can serve this immediately but it tastes best if its allowed to sit for at least 30 minutes.
| |
[
"http://i2.wp.com/www.foodrepublic.com/wp-content/uploads/2011/06/stuffed-pork.jpg"
] |
Fig-Stuffed Pork Roast
|
10 almonds, toasted and chopped fine. 6 ripe figs, coarsely chopped. 1 cup couscous, cooked. 2 sprigs parsley, coarsely chopped. 1 tablespoon salt. 2 teaspoons ground cinnamon. 3 pounds pork loin, butterflied. 1/2 cup maple syrup. 1/2 cup unsalted butter, melted.
|
Preheat oven to 350F. Combine the figs, couscous, parsley, almonds in a bowl. Rub the cinnamon and salt inside and outside the pork. Place the couscous mixture on one side of the pork shoulder and fold over the other side. Truss (tie around the pork) tightly with butchers twine, taking care not to rip the pork but making the string tight enough to hold the pork together. Transfer the pork to a roasting pan. Mix together the maple syrup and butter and brush over the pork. Roast the pork in the oven, brushing with the glaze every 30 minutes throughout cooking. Cook until an instant-read thermometer inserted into the center of the roast reaches 145F, about 2 hours. Remove from the oven and let rest for 15 minutes. Slice the pork and serve.
| |
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Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un
|
2 lbs crab. 4 tablespoons margarine. 1 tomatoes (chopped). 1 onion (chopped). 1 green pepper (chopped). 2 chicken bouillon cubes. 1 teaspoon spices. 12 cup cilantro. 14 cup parsley. water. salt. 2 shrimp bouillon cubes. 1 teaspoon Worcestershire sauce. 2 teaspoons achiote powder. 3 chayotes. 3 yucca root. 4 plantains. 1 lb shrimp. 1 lb conch. 1 lb fish (fillet of your choice). 2 cups coconut milk. 2 tablespoons sugar. 2 cups rice. lime. avocado (optional). tortilla.
|
Clean crabs front and back (take off hair and cut the tips of the legs). (Dont forget!) to whack the crabs really hard with a rock or hammer before you put them in the pot (so that they can soak up the flavor more). Put crabs in large stock pot with the margarine. Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat. Mix and move the crabs. Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing. Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color. Peel and cut the chayotes into slices and then 6 times into chunks. Don't forget to take the seed out of the middle. Add the chayotes to soup. Peel and cut into round pieces the three yuccas (you have to cut the hairy and red part, and then peel it until you completely remove the casing.) Add to the soup. Wash the plantain skins, then cut the plantains into 5 chunks each. (You can add the plantains with the skin on or removed.) Add to the soup. Let boil until vegetables cooked. When pataste ready add fish and shrimp. Add coconut milk, sugar and conch (If you have it! ). Finally, allow the soup to simmer for at least 20 minutes. My friend always told me that after adding the coconut milk to not to look at the soup until you serve it. You can serve it with lime, avocado, rice. Enjoy with tortillas.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/12/Turtle-Cookie-Cups-2-410x447.jpg"
] |
Turtle Cookie Cups
|
1/2 cups Melted Butter. 23 cups Coconut Sugar. 1 Large Egg. 2 teaspoons Vanilla Extract. 1- 3/4 cup White Whole Wheat Flour. 1/2 teaspoons Salt. 1/2 teaspoons Baking Soda. 2 Tablespoons Butter, Softened. 2 Tablespoons Honey. 1/2 cups Chopped Pecans, Toasted. 1/2 cups Semisweet Chocolate Chips, Melted.
|
1. Prepare the cookie cups: Preheat oven to 350 F. Lightly grease 2 twelve-cup mini-muffin tins. Set aside. 2. In a medium bowl, whisk butter, coconut sugar, egg and vanilla until smooth. In another medium bowl, combine flour, salt and baking soda. Add dry mixture to liquid mixture, stirring until a smooth ball of dough forms. Shape cookie dough into 1-inch balls and press a ball in the bottom and up the sides of each of the wells in the prepared mini-muffin tin. Bake cookie cups at 350 F for 7-8 minutes or until just golden (they should still be a little soft to the touch). Make an indentation in the top center of each cup with the handle of a wooden spoon. Let cookie cups cool in pan 5 minutes before removing to a wire cooling rack to cool completely. 3. While cookie cups cool, prepare the filling and topping: Place butter and honey in a small saucepan. Bring to a boil over medium-high heat, stirring until mixture is thickened and golden-brown. 4. Assemble the cookie cups: Fill each cookie cup with 1 teaspoon of chopped pecans. Top with 1 teaspoon of the caramel sauce. Drizzle melted semisweet chocolate over caramel. Allow cookie cups to set 5 minutes before serving.
| |
[
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] |
Blueberry Muffins
|
23 cup shortening. 1 cup sugar. 3 eggs. 3 cups flour. 3 teaspoons baking powder. 1 teaspoon salt. 1 cup buttermilk. 10 ounces blueberries.
|
cream the shortening and sugar till fluffy. add eggs one at a time, beating well after each one is added. sift together flour, baking powder and salt. to the egg mixture; alternate adding dry ingredients with the buttermilk. when well blended fold in blueberries. fill muffin pan cups about 1/2 way. Bake @ 375 degrees F for 15 to 20 minutes.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/35/30/68/picClWiGT.jpg"
] |
Homemade Dog Cookies
|
1 cup whole wheat flour. 2 tablespoons baking powder. 2 eggs. 3 tablespoons instant beef bouillon. 10 ounces water. 1 cup cheese (grated). 4 ounces beef baby food (or 1/2 cup cooked beef liver or chicken).
|
Place all ingredients in food processor, mix until a ball forms. (if you use cooked liver or chicken, reduce amount of water). Roll dow on lightly floured surface to about 1/2" thick. Cut out the shapes your prefer, or using a cookie cutter. Place 1" apart onto ungreased cookie sheets. Cook 40 minutes in preheated oven at 350F and let cookies cool in closed oven.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/1059315.jpg"
] |
Chocolate Mint Chex Party Mix
|
3 cups Chocolate Chex cereal. 3 cups Corn Chex cereal. 1/2 cup mint chocolate chips. 1/2 cup peppermint-flavored dark chocolate pieces.
|
In large microwavable bowl, measure cereal. Set aside. Line cookie sheet with waxed paper. In medium microwavable bowl, microwave mint chips uncovered on Medium (50%) about 1 minute, stir. Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth. Pour over cereal, evenly coating pieces. Microwave uncovered on High 3 minutes, stirring every minute. Spread on waxed paper; cool 5 minutes. Stir in candies. Store tightly covered.
| |
[
"http://assets.epicurious.com/photos/560d993ff3a00aeb2f1cf4e2/master/pass/237065.jpg"
] |
Pork Rib Roast with Fig and Pistachio Stuffing
|
1/3 cup coarse kosher salt. 1/4 cup (packed) golden brown sugar. 1/4 cup honey. 6 (5-inch-long) fresh rosemary sprigs. 4 garlic cloves, peeled, smashed. 1/2 teaspoon dried crushed red pepper. 6 cups cold water, divided. 2 3-pound center-cut bone-in pork rib roasts (about 5 bones each). Fig and Pistachio Stuffing.
|
Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature. Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours. Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour. Preheat oven to 325F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet. Roast until thermometer inserted into center of pork registers 145F, about 1 1/2 hours. Let rest 15 minutes. Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2009/12/rangoons800x600.jpg"
] |
Crab Rangoons
|
2 whole Scallions. 8 ounces, weight Imitation Crab Meat. 1 whole Sweet Red Bell Pepper. 12 ounces, weight Cream Cheese. 8 ounces, weight Feta Cheese. 1 Tablespoon Dijon Mustard. 1 Tablespoon White Wine. 1 package (12 Oz. Package) Wonton Wrappers.
|
Chop the scallions, crab meat and the red bell pepper. Add to a mixing bowl along with the cream cheese, feta, mustard and white wine. Season with salt and pepper to taste. At this point you can refrigerate the mixture overnight if you like. To wrap, lay a wonton wrapper on your work surface and place a tablespoon of the mixture in the center. Fold the wonton to form a triangle, wetting the edges with a bit of water to seal. Then, fold the sides towards the center, overlapping and wetting with a dab of water to secure. Deep fry in hot oil (350 degrees) until golden brown, about 3 minutes, turning to make sure it is evenly browned.
| |
[
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] |
Greek Cumin Potatoes
|
4 medium potatoes. 400 g tomatoes. 1 large onion, thinly sliced. 1 12 teaspoons cumin. 1 12 teaspoons cinnamon. 2 tablespoons olive oil. salt and pepper (to season). 300 ml water.
|
Peel potaotes and cut in half, or if very large, quarters. Place in roasting dish, separate onion slices and mix with potatoes. Sprinkle the spices and seasoning over the potatoes and onion and drizzle with olive oil; mix well. Pour tinned tomatoes over the potatoes. Add water to the pan. Cover and cook for 45 minutes at 200C. Remove foil, lower oven to 180C and cook for a further 30 minutes or so until cooked.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/12/Pineapple-Chicken-6-410x274.jpg"
] |
Pineapple Teriyaki Chicken
|
2 whole Boneless, Skinless Chicken Breasts. 1/4 cups Soy Sauce. 2 Tablespoons Brown Sugar. 1 Tablespoon Rice Vinegar. 1/2 Tablespoons Ginger, grated. 1 teaspoon Garlic, Grated. 2 Tablespoons Water. Salt And Pepper. 1/4 cups Canned Crushed Pineapple.
|
Salt and pepper chicken and set aside. Start with the marinade by combining soy sauce, brown sugar, rice vinegar, ginger, garlic and water in a small bowl. Stir to combine. Add marinade and chicken into a bowl, toss to coat and set aside. Let chicken marinate for at least 15 minutes. Heat a grill pan to medium-high heat. When chicken is finished marinating, remove it from the marinade and put it into the pan to cook for about ten minutes, turning halfway through. Save the marinade. Pour remaining marinade into a small saucepan. Bring to a boil and then simmer to reduce and thicken it. To finish the chicken, brush reduced marinade over the top and top with crushed pineapple. We ate this with a baked sweet potato, made even sweeter with a splash of the reduced marinade. Enjoy!
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/04/Gluten-Free-Coconut-Muffins-by-Julia-The-Roasted-Root-on-April-19-2013-410x273.jpg"
] |
Gluten Free Coconut Muffins
|
1 cup Gluten-free All-purpose Flour. 1/2 cups Coconut Flour. 2 teaspoons Baking Powder. 1 teaspoon Baking Soda. 1 cup Granulated Sugar. 1/2 teaspoons Salt. 1- 1/2 cup Unsweetened Shredded Coconut, Divided. 2 whole Eggs. 13 cups Olive Oil. 2 cups Full-fat Coconut Milk. 1 teaspoon Vanilla Extract.
|
Preheat the oven to 350 F and lightly oil a 12-muffin pan. Set pan aside. In a large mixing bowl, combine the flours, baking powder, baking soda, sugar, salt and one cup of the shredded coconut. In a separate bowl, whisk together the remaining (wet) ingredients. Pour the wet ingredients into the bowl with the flour mixture and mix until combined. Pour the batter into the prepared muffin pan. Sprinkle the remaining half cup of shredded coconut over the batter and bake in the oven for 22 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean.
| |
[
"http://assets.epicurious.com/photos/560df2a87b55306961bfe201/master/pass/230921.jpg"
] |
Pear, Pancetta, and Walnut Salad
|
3/4 teaspoon whole coriander seeds. 1 tablespoon fresh lemon juice. 1/2 small shallot, minced. 3 tablespoons extra-virgin olive oil. 1 1/2 ounces thinly sliced pancetta, chopped. 1 large head of butter lettuce, torn into bite-size pieces (about 8 cups). 1 large red Anjou pear, unpeeled, quartered, cored, sliced. 1/4 cup coarsely chopped toasted walnuts.
|
Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Heat heavy medium skillet over medium-high heat. Add pancetta and saute until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.) Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2015/11/caramel-apple-snack-cake-410x307.jpg"
] |
Caramel Apple Snack Cake
|
1/2 cups Unsalted Butter, melted. 1 cup Brown Sugar. 1 whole Egg. 1- 1/4 cup All-purpose Flour. 1 teaspoon Cinnamon. 1 whole Medium Apple, Shredded (I Used Zestar). 1/2 cups Caramel Bits. Sea Salt For Sprinkling.
|
Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with foil and spray with nonstick spray. Mix melted butter, brown sugar, and egg together until everything is combined. Stir in flour and cinnamon until incorporated. Fold in shredded apple and caramel bits (saving a bit to put on top). Place batter into the prepared pan and spread evenly. Sprinkle on the remaining caramel bits and a little bit of sea salt. Bake for 3035 minutes or until center is set. Cool completely in the pan, then cut and serve! Note: Make sure to squeeze as much excess moisture from the shredded apples as you can!
| |
[
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] |
Allegheny Applesauce Bread
|
12 cup melted butter. 13-12 cup honey. 2 eggs. 1 cup unsweetened applesauce. 1 teaspoon maple extract (optional). 1 12 cups whole wheat flour. 12 cup wheat germ. 1 teaspoon baking powder. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 12 teaspoon ground nutmeg. 12 cup raisins or 12 cup currants.
|
Beat butter and honey together in mixing bowl. Add eggs, applesauce, and maple extract (if using) and beat well. Combine next six ingredients (flour through nutmeg) in separate bowl; stir in raisins. Add dry ingredients to butter mixture, stirring until combined. Bake in greased 5x9 loaf pan at 350 degrees for 55-60 minutes, or until tests done. Cool in pan for 30 minutes, then remove from pan and cool completely on wire rack; wrap in plastic wrap and chill overnight before serving. This bread freezes well, so double the recipe and save one for later!
| |
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Smothered Pork Chops from Swanson
|
1 3/4 cups Swanson Beef Broth or Swanson Beef Stock. 2 tablespoons cornstarch. 6 (5 ounce) boneless pork chops, 3/4-inch thick. 2 tablespoons olive oil. 1 large onion, sliced. 2 cloves garlic, minced.
|
Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet. Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often. Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
| |
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Clementine Marmalade
|
16 clementines, whole. 4 cups water. 1 lemon, halved. 7 cups sugar.
|
Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum). Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot. Cover the pot and simmer for 2-3 hours until fruit is soft. Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid. Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer. Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes. Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level). Label jars; store in cool, dark place. SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).
| |
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PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables)
|
1 12 lbs bangus or 1 12 lbs white fish fillets, dressed. 12 cup vinegar. 14 cup water. 1 12 teaspoons salt. 12 inch ginger, crushed. 2 pieces banana peppers. 12 cup bitter melon. 12 cup eggplant, sliced.
|
Cut fish into 4 slices. Place fish in a teflon or porcelain coated skillet. Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil. Let simmer about 10 minutes, turning fish once to cook evenly. Transfer to a covered dish and store in the refrigerator to"age" for 2 days. Reheat over moderate heat just until heated enough before serving. Add ampalaya and eggplant during the last five minutes of cooking.
| |
[
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Semi-Homemade Garlic Lover's Pizza Sauce
|
1 14 cups ready-made pasta sauce (I used Hunt's Garlic-n-Herb). 1 tablespoon sugar. 12 tablespoon minced garlic. 1 tablespoon minced fresh basil or 1 teaspoon dried basil. 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano. 1 teaspoon salt. 1 teaspoon pepper.
|
Put all ingredients in a medium-sized bowl. Mix thoroughly. Enjoy on your favorite pizza or as a dipping sauce for breadsticks and stromboli/calzones. This makes enough sauce for 2 12" pizzas.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/1091561.jpg"
] |
Chef John's Chicken Satay Burger
|
2 tablespoons peanut butter. 1 teaspoon lime juice. 1 teaspoon Asian chile pepper sauce (such as sambal oelek), or to taste. 1/2 cup carrots cut into thin matchsticks. 1/2 cup cucumber cut into thin matchsticks. 2 tablespoons jalapeno peppers cut into thin matchsticks. 1 tablespoon seasoned rice vinegar. 2 teaspoons fish sauce. 3 cloves garlic, minced. 1 1/2 tablespoons coconut milk. 1/2 teaspoon ground cumin. 1/4 teaspoon ground turmeric. 1 teaspoon Asian chile pepper sauce (such as sambal oelek). 1 tablespoon dry bread crumbs. 2 teaspoons soy sauce. 1 pound ground chicken. 2 tablespoons chopped fresh basil. salt. 1 pinch cayenne pepper, or to taste. 1/4 cup cilantro leaves. 4 hamburger buns.
|
Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined. Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside. Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft. Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix. Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties. Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.
| |
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Wild Mushroom Beef Stew With Herbed Zucchini Noodles
|
2 (10 ounce) cans beef broth. 2 ounces assorted dried mushrooms. 1 tablespoon canola oil. 1 12 lbs beef eye round, cut into 1-inch cubes. 1 small red onion, diced. 1 carrot, sliced into thin rounds. 1 parsnip, sliced into thin rounds. 1 stalk celery, sliced thin. 4 garlic cloves, crushed. 2 sprigs fresh thyme. 2 tablespoons tomato paste. 2 tablespoons all-purpose flour. 1 cup red Zinfandel wine. 1 (14 ounce) can crushed tomatoes. 2 tablespoons red wine vinegar. 12 cup fresh parsley leaves, chopped. 2 large zucchini. 2 teaspoons unsalted butter. 1 tablespoon fresh parsley leaves, chopped. 1 tablespoon fresh thyme leave, chopped. 1 tablespoon fresh oregano leaves, chopped. 1 teaspoon lemon pepper. 4 ounces egg noodles, cooked and drained. 1 teaspoon salt. 1 teaspoon pepper. 1 tablespoon parmesan cheese, freshly grated.
|
Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes. Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the beef cubes, being careful not to overcrowd the pot. Sear the cubes on all sides until well browned. (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer). Once browned, remove cubes and set aside. Drain any excess oil. Return the Dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. Saute until onions begin to caramelize. Once the onions have taken on a caramel color, add the tomato paste and mix well. Allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color. Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside. Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside. Once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. Stir for about 1 minute to cook out the flour flavor. Add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. Pour in the beef broth and crushed tomatoes. Bring to a simmer for approximately 5 minutes or until stew thickens. Add the seared beef cubes and the mushrooms to the pot. Cover and simmer over medium-high heat until meat is tender, about 15 minutes. Stir in the red wine vinegar. Taste and adjust flavor with salt and pepper. Stir in parsley and remove from heat. Serve with Herbed Zucchini Noodles, instructions below. Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds. Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and adjust flavor with salt and pepper. Sprinkle with Parmesan. Toss again and serve warm.
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[
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Cockaleekie Soup
|
20 cups water. 1 (2 to 3 pound) whole chicken. 1/2 white onion, chopped. 2 large carrots, chopped. 2 celery ribs, chopped. 6 large leeks, cut into 1-inch chunks, or more to taste. 2/3 cup pearl barley. 1 teaspoon celery seed. 1 teaspoon ground cloves. 1 teaspoon salt. 1 teaspoon ground black pepper.
|
Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour. Soak leeks in a bowl of water, about 10 minutes; drain. Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.
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Leek, Kale and Potato Latkes
|
5 cups, tightly packed, grated potatoes (use a starchy potato like Idaho or Yukon gold). 2 large leeks, halved lengthwise, cleaned and sliced very thin. 1/2 pound kale, stemmed, washed, dried and finely chopped or cut in thin slivers (about 3 cups, tightly packed). 1 teaspoon baking powder. Salt and freshly ground pepper to taste. 2 teaspoons cumin seeds, lightly toasted and coarsely ground. 1/4 cup chopped chives. 1/4 cup all-purpose flour or cornstarch. 2 eggs, beaten. About 1/4 cup canola, grape seed or rice bran oil.
|
Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan. In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together. Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan. Serve hot topped with low-fat sour cream, Greek yogurt or creme fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
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[
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Low-Carb Slow Cooker Chili
|
1/2 pound lean ground beef. 1 (14 ounce) can tomato sauce. 2 (6 ounce) cans tomato paste. 3 stalks celery, chopped. 1 cup canned diced tomatoes. 1/2 onion, chopped. 1/2 cup canned black beans, rinsed and drained. 2 tablespoons hot pepper sauce (such as Tabasco). 1/2 teaspoon chili powder.
|
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef, tomato sauce, tomato paste, celery, diced tomatoes, onion, black beans, hot pepper sauce, and chili powder together in a slow cooker crock. Cook on High, stirring frequently, for 1 hour. Reduce heat to Low and continue cooking, stirring occasionally, for 2 hours.
| |
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Sugar-Free Cinnamon Raisin Muffins
|
4 tablespoons light margarine, melted. 1 cup unsweetened applesauce. 2 egg whites. 4 ounces plain fat-free yogurt, plain. 14 cup Splenda granular, sugar substitute or 14 cup honey. 1 34 cups dry quick oats. 13 cup millet. 12 cup brown rice flour. 1 tablespoon vanilla extract. 1 teaspoon baking soda. 1 teaspoon baking powder. 1 tablespoon ground cinnamon. 34 cup raisins.
|
Mix the first five ingredients. Add dry ingredients and raisins. Mix well. Bake at 350 degrees for about 15 minutes or until toothpick pulls out clean.
| |
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Potato, Onion, Egg Casserole
|
2 tablespoons light margarine, divided. 12 white onion, chopped. 13 cup green bell pepper, chopped. 2 eggs, beaten. 12 cup egg white substitute. 6 ounces cooked chicken, diced. 3 russet potatoes, peeled and cubed. 14 cup carrot, chopped. 34 cup cheddar cheese, shredded. 12 tablespoon parsley flakes. 12 cup cheddar cheese, shredded.
|
Preheat oven to 375F. Spread 1 TBS margarine in a casserole dish. (You can always use less, that's just an estimate). Melt 1 TBS margarine in a skillet and saute the onions and green bell pepper until desired tenderness. Combine eggs, chicken, cheese, potatoes and seasonings in another bowl. Transfer to greased casserole dish, top with sauteed onions, green peppers, 1/2 cup cheese and parsley. Bake uncovered for 30 minutes. :D Enjoy!
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Unsweetened Raspberry Iced Tea
|
2 cups water, boiling. 2 family-size tea bags or 10 individual black tea bags. 2 -3 individual red raspberry tea bags (use 3 bags if you prefer a stronger raspberry flavor). 10 -12 cups cold water. ice cube.
|
In a tea kettle or small saucepan, boil water. Place tea bags into a glass 2-cup measuring cup. Carefully pour boiling water over the tea bags until the water reaches the 2-cup line. Steep for 15-30 minutes. Carefully remove tea bags, allowing excess tea liquid to drip off. If you like, gently squeeze the bunch of tea bags, but be careful because they will still be hot. If using a measuring cup or heat-resistant container, pour tea concentrate into a 1-gallon pitcher (4 quarts). Pour in 12 cups cold water and stir gently. Chill until ready to serve. Pour into glasses filled 1/4-full of ice and enjoy!
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Walnut Cranberry Crostini
|
1 small French baguette (12-14 oz.). 2 tablespoons extra virgin olive oil. 12 cup Fisher Chef's Naturals Walnut Halves, chopped. 1 cup crumbled gorgonzola (4 ounces). 12 cup Fisher Dried Sweetened Cranberries. 1 tablespoon green onion, with top thinly sliced.
|
Preheat oven to 400F. Slice baguette into 1/4-inch thick slices (about 16 slices). Arrange bread slices on baking sheet; brush tops with oil. Bake 5 to 7 minutes until golden brown. Remove from oven to cooling rack. In medium bowl combine walnuts, cheese, cranberries and onion. Spoon 2 tablespoons walnut mixture over toasted bread slices; return to oven. Bake additional 3 to 5 minutes until cheese begins to melt. Remove from oven; transfer to serving platter. Serve immediately.
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Herb Crusted Turkey Tenderloin
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1 14 lbs boneless skinless turkey tenderloins (I use Jennie-O, it is two pieces total). 1 tablespoon honey mustard. 1 tablespoon lemon zest. 1 teaspoon dried rosemary. 2 teaspoons dried oregano. salt and pepper.
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Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray. Season the turkey with salt and pepper all over. Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first. ). Bake in oven until thermometer reads 160 or about 35-40 minutes. Let rest about 10 minutes before slicing. Enjoy :).
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Chicken Casserole
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olive oil. 5 whole skinless chicken breasts (approx 150g-175g a breast). 2 leeks, sliced. 4 garlic cloves, crushed. 200 g button mushrooms, some halved and some quartered (I use brown button mushrooms as I prefer them but regular are fine.). 12 cup dry white wine. 1 cup water. 3 teaspoons Dijon mustard. 1 14 teaspoons chicken stock (concentrated, I use a very dense chicken stock paste so if using powder you may need to add a little). 2 medium carrots. 100 g sugar snap peas. 1 tablespoon fresh thyme leave. 1 tablespoon fresh parsley, finely chopped. 1 cup cream. 2 teaspoons cornflour. pepper.
|
I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them. Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean. Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's. I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing. Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through. Boil or microwave carrots and sugar snap peas until tender. Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens. Serve with either boiled new potatoes, mash or rice. Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.
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Easy Eggs Benedict
|
1 (10 1/2 ounce) can condensed cream of celery soup, chicken, mushroom or 1 (10 1/2 ounce) can vegetable soup. 13 cup milk. 6 thin slices ham, fried. 6 slices buttered English muffins, halved or 6 slices toast. 6 eggs, poached. 1 tablespoon minced parsley.
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Blend soup and milk. Heat. Meanwhile, place a slice of ham on each piece of muffin half or toast; top with poached egg. Pour sauce over eggs . Sprinkle with minced parsley.
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Stewed Rhubarb With Pineapple
|
2 cups rhubarb, diced into 1/2 inch pieces. 2 cups fresh pineapple, diced into 1/2 inch pieces. 14 cup sugar (or less).
|
If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is. Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit. ). Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so). Allow to cool. Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!
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Restaurant Collards
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1 (16 ounce) bagglory collard greens. 1 12 ounces knorr mixed vegetable soup mix. 2 tablespoons honey. 1 tablespoon olive oil. 1 cup water.
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In slow cooker on highest setting, add water and collards. Sprinkle mix on top and drizzle honey and olive oil. Let cook for five to six hours or until fork tender. Stir every hour to keep greens consistent.
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Vegan Chocolate Cheesecake
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1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers). 3 tablespoons sugar. 4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan. 2 1/4 cups sugar, divided. 1/3 cup water. 8 ounces bittersweet chocolate (no more than 60% cacao), chopped. 2 (1-pound packages silken tofu, drained. 1/4 cup unsweetened cocoa powder (not Dutch-process). 2 (8-ounces) containers soy cream cheese at room temperature. 1 teaspoon pure vanilla extract. Rounded 1/4 teaspoon salt. Equipment: a 9-inch springform pan.
|
Preheat oven to 350F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan. Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes. Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly. Puree tofu and cocoa in a food processor until smooth. Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu puree, vanilla, salt, and fudge sauce until incorporated. Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more. Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.
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Orange Walnut Bread
|
1 12 cups flour. 1 12 teaspoons baking powder. 14 teaspoon baking soda. 14 teaspoon salt. 12 cup butter, softened. 34 cup sugar. 2 eggs, separated. 1 grated orange, rind of. 12 cup orange juice. 1 cup chopped walnuts. 14 cup orange juice. 14 cup powdered sugar.
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Preheat oven to 350*. Grease an 8in loaf pan. Combine dry ingredients in small bowl. In lg bowl, beat butter and sugar until fluffy. Add egg yolks, one at a time, beat well. Add orange peel. Add flour mix and orange juice, alternately. In small bowl, beat egg whites until stiff. Gently fold egg whites and walnuts into batter. Pour into pan. Bake for 50-60 minutes, until bread tests done. Mix orange juice and powdered sugar together. Spoon over the bread as soon as it comes out of the oven. Let cool in pan 10 minutes. Remove and cool completely.
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Cream Cheese Muffins
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8 ounces light cream cheese, softened. 14 cup canola oil. 1 egg, beaten. 12 cup sugar. 1 cup flour. 3 teaspoons baking powder. 12 teaspoon salt. 12 cup milk.
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1.Beat cream cheese and oil together. Add egg and milk and mix well. If you want to add flavorings add them with the milk and egg. 2.Combine dry ingredients and fold in until just moistened. 3.Lightly oil the muffin tin and divide the batter evenly. Preheat the oven to 500 degrees then turn down to 400 degrees and bake the muffins for 25 minutes. Makes 12 regular muffins or 6 large muffins. Variations:. Add 1 cup fresh or frozen berries with dry ingredients. Add 1 teaspoons almond extract and 1 tablespoon poppy seeds. Add 1 cup chopped apple and 1 teaspoon ground cinnamon. Combine peel and juice of one large orange with 3/4 cup dried cranberries, refrigerate over night-this one takes a little planning. Replace sugar with brown sugar, add 1/2 cup pecans and 1 teaspoon maple extract. Combine 1/3 cup brown sugar, 1/3 cup sugar, 1 Tablespoon cinnamon and 4 Tablespoons canola oil, fill muffin cup half full, sprinkle with half of mixture, add remaining batter, sprinkle with remaining topping.
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Buttertart Treats
|
1 cup all-purpose flour. 2 tablespoons brown sugar. 12 cup butter. 2 eggs, beaten. 1 12 cups packed brown sugar. 12 cup rolled oats. 14 teaspoon salt. 12 teaspoon baking powder. 1 teaspoon vanilla extract. 12 cup raisins. 14 cup flaked coconut.
|
In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan. Bake for 15 minutes in greased 9x9 inch pan in oven preheated to 350. Do not fully cook the crust. Mix eggs and remaining brown sugar together in a large bowl. Then combine the oats, salt, and baking powder and stir into the egg mixture along with the vanilla. Add rasins and coconut. Spread the mixture evenly over the partially baked crumb layer in pan. Bake 20 minutes more. Cool, and cut into squares.
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Jb's Classic Belgian Waffles (And Variations)
|
2 cups all-purpose flour. 3 tablespoons sugar. 1 tablespoon baking powder. 12 teaspoon salt. 2 14 cups milk. 6 tablespoons vegetable oil. 2 large eggs. 12 cup finely chopped pecans (optional) or 12 cup walnuts (optional) or 10 tablespoons blueberries (fresh or frozen, if frozen, no need to thaw) (optional) or 5 tablespoons mini chocolate chips (optional). maple syrup or fruit syrup or warm fruit, compote. fruit sauce, fresh berries or chopped fruit. chopped nuts or powdered sugar or whipped cream. ice cream or sorbet or chocolate syrup or fruited yogurt.
|
Place all ingredients in a large mixing bowl and combine until well blended. Allow batter to rest 5 minutes before using. Use in your Belgian Waffle Maker according to manufacturer's suggestion.
| |
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Award Winning Chili
|
1 lb ground sirloin. 2 tablespoons minced garlic. 12 cup chopped green pepper. 1 cup red onion, chopped. 1 (14 ounce) can red kidney beans, drained. 1 (14 ounce) can chili beans. 13 cup water. 1 (16 ounce) can diced tomatoes. 1 (8 ounce) can tomato sauce. 2 -3 tablespoons chili powder. 12 teaspoon basil. 12 teaspoon cumin. 1 tablespoon brown sugar. salt and pepper.
|
Brown hamburger, onion, green pepper and garlic, then drain(there isn't usually much to drain with the ground sirloin). In large pot, dump in meat mixture. Add both beans, water, tomatoes and tomato sauce. Add spices and stir. Add brown sugar and stir. Cook for 20-30 minutes. Serve with cheddar cheese, sour cream, crackers.
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Best Grilled Cheese Sandwich
|
1/2 small red onion, thinly sliced. 4 thick slices bread of choice, sliced. 4 ounces cheddar cheese. 2 1/2 tablespoons softened unsalted butter.
|
Preheat oven to 350 degrees In a skillet, melt 1/2 teaspoon of butter and add the red onion. Cook until softened, about 5 minutes. Set the onion aside. Place 2 slices of bread on your work surface. Top each with an equal amount of cheese. Top with the onions and place the remaining bread slices on top. Put 1 tablespoon butter in your skillet and cook on low heat to brown the butter. Be sure not to burn the butter. Add the sandwiches and cook until browned and toasty on the first side, about 1 1/2 minutes. Flip the sandwiches and cook for less than a minute. Remove the sandwiches from the skillet and place on a baking sheet. Spread the remaining butter on the sandwiches and place in the oven for 4 minutes, until everything is melted through.
| |
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] |
Cinnamon Swirl Raisin Bread Pudding
|
1 (16 ounce) cinnamon raisin bread. 1 quart milk. 3 eggs. 2 cups sugar. 2 tablespoons vanilla extract. 1 tablespoon butter. heavy cream.
|
Preheat oven to 350 degrees. Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it. Toss gently until bread is coated. Let bread soak about 15 minutes. In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick. Add vanilla extract and pour this mixture over the milk soaked bread. Gently but thoroughly mix together until bread is evenly coated with the egg mixture. Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water. If you like a crusty top, dot with pats of butter. Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour. Serve with some heavy cream!
| |
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] |
Parsnip Casserole
|
2 lbs parsnips, peeled, halved lengthwise and cut in about a 1-inch dice. 12 cup diced carrot. 3 tablespoons butter. 12 cup chopped onion. 3 tablespoons flour. 2 cups light cream (or half and half). 12 teaspoon dried tarragon. 12 teaspoon salt (to taste). 14 teaspoon pepper. 18 teaspoon paprika. 18 teaspoon ground mustard. 12 cup shredded parmesan cheese. 12 cup soft breadcrumbs. 2 tablespoons butter, melted.
|
Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish. Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish. Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft. Reduce heat to med-low and add flour to saucepan; stirring constantly. Add cream, tarragon, salt, pepper, paprika and ground mustard. Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens. Evenly pour sauce over parsnip/carrot mixture in casserole dish. In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole. Bake, uncovered, at 400 for about 20 minutes.
| |
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] |
Western Trail Beef and Macaroni
|
1 lb lean ground beef. 1 cup chopped onion. 2 garlic cloves, minced. 1 quart beef stock. 1 (29 ounce) can tomato sauce. 12 cup water (as required). 2 teaspoons Worcestershire sauce. 2 teaspoons chili powder. 12 teaspoon dried basil. 4 cups macaroni.
|
Brown the beef and onions then drain. Combine remaining ingredients with the browned beef and onion. Cook for 10 minutes covered (until the pasta becomes tender). Serve with cheddar or parmesan cheese if desired.
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[
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] |
Italian Eggs
|
2 tablespoons butter. 1 tablespoon onion, chopped. 1 12 cups canned tomatoes, drained. 12 cup cheese, grated. 3 egg yolks, beaten. salt. pepper. parsley, to garnish.
|
Melt butter in frypan, cook onions until soft, then add tomatoes and cheese. Stir until well heated. Add beaten egg yolks and seasoning. Cook this mixture until it becomes creamy, stirring all the time. Serve on buttered toast, and sprinkle parsley on top.
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[
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] |
Arare Cookie Crunch
|
1 14 cups butter. 1 cup powdered sugar. 2 23 cups flour. 1 12 teaspoons vanilla extract. 2 cups rice crackers (crushed arare).
|
In a large bowl, beat butter and sugar. Add flour and vanilla; mix well. Stir in arare. Drop dough by teaspoonfuls onto ungreased baking sheets and flatten slightly. Bake at 325 degrees F for 20 minutes or until golden brown.
| |
[
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] |
Watermelon Salad with Feta
|
14 cup extra virgin olive oil. 1 12 tablespoons fresh lemon juice. 12 teaspoon harissa or 12 teaspoon hot sauce. salt. fresh ground pepper. 1 12 lbs seedless watermelon, rind removed,fruit sliced 1/4 inch thick. 12 small red onion, thinly sliced. 14 cup coarsely chopped flat leaf parsley. 14 cup pitted oil-cured black olive, coarsely chopped. 2 ounces feta cheese, crumbled (about 1/2 c.).
|
In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper. Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/05/P1020805-410x320.jpg"
] |
Grilled Potato Salad
|
4 whole Medium Yellow Potatoes. 4 whole Red Potatoes. 2 Tablespoons Olive Oil, Divided. 3 Tablespoons Red Wine Vinegar. 1/2 teaspoons Dried Parsley Flakes. 1/2 teaspoons Red Pepper Flakes. 1 teaspoon Ground Mustard. 1/2 teaspoons Salt, Or To Taste. 1/2 teaspoons Fresh Ground Black Pepper. 1/2 cups Banana Pepper Rings. 2 whole Roma Tomatoes, Seeded And Coarsely Chopped. 1/2 cups Pitted Kalmata Olives, Halved. 1 cup Baby Arugula Leaves, Chopped. 1 Tablespoon Capers.
|
Place potato slices into a medium bowl. Drizzle with 1 tablespoon olive oil and toss to coat. Place slices onto a medium-high heated grill. Grill potatoes for about 4 minutes on each side, until grill marks appear. When slices are cooked, remove from heat and allow to cool. Whisk together vinegar, remaining olive oil, parsley, red pepper flakes, ground mustard, salt and pepper. Stir in pepper rings, chopped tomatoes, olives and arugula. Set aside. When potatoes have cooled, cut each slice into quarters and gently fold chunks into the vinegar mixture. Serve immediately! Nutrition Info per 1/2 cup serving: 147 calories, 5.5 g fat, 4 g protein, 26 g carbohydrates, 3.5 g fiber
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Baby Burgers on Baguettes
|
1 pound ground beef. salt and pepper to taste. 1 pinch mesquite seasoning. 1 French baguette, sliced into 1/4 inch rounds. 6 leaves romaine lettuce. 12 cherry tomatoes, thinly sliced. ketchup. prepared yellow mustard.
|
Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in a single layer on a cookie sheet. Place in the preheated oven, and bake until lightly toasted, about 5 minutes. Remove from the oven, and allow to cool. Season the ground beef with mesquite seasoning, and mix lightly. Form tablespoonfuls of dough into mini burger patties. Season the patties with a little salt and pepper. Heat a skillet over medium-high heat. Cook patties for 1 to 2 minutes per side, until browned and well done. Place baguette slices on a large serving tray, and top each one with a piece of romaine leaf. Then place a mini burger on each one, and top with tomato slices. Apply ketchup and mustard before serving, or allow your guests to dress their own burgers.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/03/DSC02611-410x307.jpg"
] |
Banana Bread Muffins
|
13 cups Granulated Sugar. 1/4 cups Brown Sugar. 1/4 cups Vegetable Oil. 1/4 cups Applesauce. 1 whole Egg. 3 whole Bananas, Mashed. 1/4 cups Chopped Pecans. 1- 1/2 cup All-purpose Flour. 1/2 cups Whole Wheat Flour. 1 teaspoon Baking Soda. 1/2 teaspoons Salt. Wheat Germ, To Sprinkle On Top (optional).
|
Preheat oven to 350 degrees F. Grease muffin tin. Whisk sugars, oil, applesauce and egg until creamy and light yellow. Add bananas and pecans. Add flours, baking soda and salt. Stir until completely smooth; spoon batter into prepared muffin tin. Sprinkle with wheat germ if using. Bake for 20 to 25 minutes, or until toothpick inserted in center muffin comes out clean. Allow to cool for a few minutes before removing from tin.
| |
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] |
French Toast Custard Casserole for 1
|
cooking spray. 14 cup egg substitute (or use 1 egg). 2 tablespoons nonfat milk. 2 slices day-old whole grain bread (denser breads are your best bet). 1 tablespoon chopped pecans. 13 cup maple-flavored syrup. 1 12 teaspoons butter.
|
Preheat oven to 350F. Lightly coat the interior of 1 oven-proof bowl with cooking spray. (try a soup bowl with a handle or any baking dish that is about 4" across and 2" deep). Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter. Place the soaked bread slices on top---they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.
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[
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] |
Italian-Seasoned Baked Eggplant
|
1 tablespoon olive oil, divided, or as needed. 1/3 cup all-purpose flour. 2 tablespoons cornmeal. 1 teaspoon Italian seasoning. 1/4 teaspoon salt. 2 pinches paprika. 1/2 cup milk. 2 eggplants, sliced into rounds.
|
Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet. Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl. Dip each eggplant slice into milk and then press into the flour mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded eggplant onto prepared baking sheet. Brush tops of eggplant slices with olive oil. Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.
| |
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Gluten- and Dairy-Free Vegan Coffee Whitener
|
1 cup coconut milk. 1 cup unsweetened almond milk. 2 tablespoons raw cane sugar, or more to taste. 1 tablespoon coconut oil (optional). 1 tablespoon brown rice syrup, or more to taste. 1 teaspoon vanilla extract.
|
Stir coconut milk, almond milk, sugar, coconut oil, brown rice syrup, and vanilla extract together in a saucepan over medium-low heat until sugar is completely dissolved, 3 to 5 minutes; remove from heat. Blend coconut milk mixture with an immersion blender or in a blender until smooth and creamy. Cool to room temperature. Transfer whitener to an airtight container and store in the refrigerator.
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] |
Best Ever Fruit Cocktail Cake
|
1 12 cups granulated sugar. 2 large eggs. 12 cup vegetable oil. 2 cups all-purpose flour. 12 teaspoon salt. 2 teaspoons baking soda. 1 medium size can fruit cocktail in juice (a good brand). 12 cup flaked coconut. 12 cup butter. 34 cup granulated sugar. 12 cup evaporated milk (no substitutions). 1 teaspoon pure vanilla extract. 12 cup flaked coconut. 12 cup walnuts or 12 cup pecans, chopped.
|
CAKE:. Beat sugar, eggs and oil together. Add flour, salt and baking soda. Add fruit cocktail with the juice; mix well. Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating. Sprinkle coconut over batter. Bake at 350 degrees Fahrenheit for 45 minutes. FROSTING:. Place butter, sugar and evaporated milk in a medium size saucepan. Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken. Remove from heat. Add vanilla extract, coconut and nuts. Spread mixture onto cake while both are still hot. Serve warm or at room temperature.
| |
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] |
A Patissier's Black Forest Cake
|
2 egg whites. 12 cup granulated sugar. 1 34 cups cake flour. 1 cup sugar. 34 teaspoon baking soda. 1 teaspoon kosher salt. 13 cup salad oil. 1 cup whole milk, divided into (2). 2 egg yolks. 2 ounces unsweetened chocolate squares. cocoa powder, instead of flour for the baking pans although flour can be used. 20 ounces pitted tart red cherries, drained. 12 cup port wine. 1 tablespoon kirschwasser, a cherry liqueur. 3 -4 drops almond extract. 3 ounces semi-sweet chocolate baking squares. 3 tablespoons kirsch. 1 whole egg, beaten. 1 cup whipping cream. 2 tablespoons granulated sugar. 6 tablespoons unsalted butter. 4 34 cups confectioners' sugar. 14 cup half-and-half. 1 12 teaspoons vanilla extract. 2 cups whipping cream. 2 tablespoons granulated sugar. 1 teaspoon vanilla. chocolate curls. whipped cream. maraschino cherry.
|
Pre Heat oven to 350 degrees, and make sure your fridge can house the cake periodically through out the prep. A DAY AHEAD: Begin with the cherry filling, it will take overnight to do it properly. Combine the can of drained cherries (DO NOT USE PIE FILLING) with 1/2 cu Port Wine, 1 TBLS Kirsch and 3-4 drops of Almond extract in a sealed container and chill overnight. Drain before using. ***The cake will be chilled periodically in between steps. If this is not done, your cake WILL fall apart. This cake needs to be assembled on a heavy- duty cake stand if it is to stay at home. If it is to be transported, use a cake carrier and drive carefully, then chill promptly to prevent it from "melting". For the cake: You will need (2) 9 x 1 1/2 in Round Cake pans, greased, lightly floured with either FLOUR or COCOA POWDER. **I line the bottom with PARCHMENT PAPER to aid in removal and to prevent sticking. Wire Racks will help when it is time to cool them. In the bowl of an electric mixer, with the WHISK attachment, beat 2 egg whites until soft peaks form. Gradually add 1/2 cu sugar and beat until stiff peaks form. *** Set aside in bowl. THE CAKE: Sift together 1 3/4 cu Cake Flour, 1 cu Sugar, 3/4 tsp baking soda, and 1 tsp Kosher salt into the mixing bowl. Add 1/3 cu Salad Oil and 1/2 cu Milk and beat on MED SPEED with paddle attachment, scraping bowl often. Add 1/2 cu milk, 2 egg yolks, and 2 oz of UNSWEETENED baking chocolate that has been melted in a double boiler and cooled. Beat 1 minute longer, scraping bowl frequently. Gently fold in the Egg White mixture by hand with a spatula. Pour into the prepared pans and bake about 30-35 minutes. Cool in pan 10 minutes; remove from pans and cool thoroughly on wire racks. When cooled, split the 2 layers, resulting in 4 total. ***Dental floss is a great way to do this, slowly "saw" from back to front. Set aside. CHOCOLATE MOUSSE: Combine 3 oz of SEMISWEET baking chocolate and 3 TBLS Kirsch in a double boiler: stir over hot, but not boiling water until chocolate melts and mixture is smooth. Let cool slightly, then slowly stir INTO 1 well beaten Egg. Whip 1 cu Whipping Cream and 2 TBSL Sugar. Fold into chocolate and chill atleast 2 hours. BUTTER FROSTING: an the bowl of an electric mixer, cream together the 6 TBLS butter, and HALF the Confectioner's Sugar. Add 2 TBLS half and half and 1 1/2 tsp vanilla extract. Gradually add in the remaining sugar. Once incorporated, add enough Half and Half to make it spreading consistency. Chill 30 min or so. *** Assembly should be done in stages to allow cake to set up and not fall! To Assemble: Spread 1/2 cu Butter Frosting on the cut side of a cake layer. With the remaining Butter Frosting, make a ridge 1/2 an inch wide and 3/4 of an in tall around the outside edge. Make a second ridge 2 in from the outside edge. **Think TARGET, or BULL's EYE. CHILL 30 MINUTES. Fill spaces with drained cherry filling. TOP WITH 2nd LAYER. Spread this layer with the MOUSSE. CHILL 30 MINUTES. * While this is chilling, whip 2 cu Whipping Cream and 2 TBLS sugar and 1 tsp Vanilla extract. TOP MOUSSE LAYER with 3RD CAKE LAYER. Use 1 1/2 cu Whipped Cream to cover this 3rd layer. CHILL 30 MINUTES. Top with the final 4TH layer, and use remaining Whipped Cream to cover sides and top of cake. Sift Cocoa Powder over top, and garnish with Chocolate curls or shavings, dollops of whipped cream and maraschino cherries. Chill 2 hours.
| |
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Pink Watermelon Slushy
|
4 cups watermelon, seeds removed. 14 cup maraschino cherry (optional). 3 tablespoons fresh lime juice (or lemon juice). 23 cup orange juice. 5 tablespoons sugar. ice. 4 maraschino cherries (to garnish) (optional).
|
Combine all ingredients except ice in the blender. Then fill with ice and process until smooth. Pour into 4 tall clear glasses and serve. Garnish each glass with a cherry if desired.
| |
[
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] |
Bacon, Egg and Cheese Tart
|
1 cup All-purpose Flour. 1 teaspoon Baking Powder. 1/2 teaspoons Salt. 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces. 1/4 cups Cheddar Cheese, Shredded. 1/4 cups Ice Water. 2 whole Eggs. 3/4 cups Milk. 1 cup Cheddar Cheese, Shredded. 2 Tablespoons Chives, Chopped. 1/4 teaspoons Salt. 1/4 teaspoons Pepper. 6 slices Bacon, Cooked And Crumbled.
|
To make the crust, add the flour, baking powder, salt and butter into the bowl of a food processor and pulse a few times until the mixture resembles coarse crumbs. Do not over mix. Add the cheddar cheese and pulse once or twice just to combine. With the machine running, add the ice water through the feed tube and pulse until a dough ball forms. Wrap dough in plastic and refrigerate for at least one hour. After the dough has chilled, roll it out on a well-floured surface into about a 10 circle. Drape over a 9 tart pan (preferably one with a removable bottom), gently press the dough into the bottom and up the sides of the pan and then move your rolling pin across the fluted top to cut off the excess dough. Preheat oven to 350 F. Make the filling by beating together the eggs and milk in a large bowl. Add the cheese, chives, salt and pepper. Fold in the bacon and pour into the prepared tart dish. Bake in a preheated 350 F oven for approximately 50 minutes or until the custard is set and the dough is a light golden brown.
| |
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] |
Bordello
|
34 ounce campari. 34 ounce gran centanario anejo tequila. 1 ounce fresh meyer lemon juice. 14 teaspoon cinnamon. 3 ounces passion fruit juice. club soda, a spritz. lemon, for garnish. cinnamon stick, for garnish.
|
In a chilled tumbler add the juice of half a lemon and 1/4 tsp cinnamon. Mix well. Add the Campari, Tequila & Passion Fruit juice. Shake well. Strain into a 8 oz.collins glass. Spritz the top with soda.
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Boeuf Bourguignon
|
1/4 pound thick-sliced bacon. 3 pounds boneless beef chuck. 1/3 cup all-purpose flour. 2 tablespoons vegetable oil. 4 1/2 tablespoons unsalted butter. 1/2 cup brandy. 1 (4-inch) piece of celery. 4 fresh parsley stems (no leaves). 4 fresh thyme sprigs. 2 bay leaves (not California). 2 cloves. 2 onions, finely chopped. 3 large garlic cloves, finely chopped. 2 carrots, cut into 1/4-inch-thick slices. 1 tablespoon tomato paste. 1 (750-ml) bottle dry red wine (preferably Burgundy or Cotes du Rhone). 1 pound small (1 1/2-inch) boiling onions or pearl onions. 1pound mushrooms, quartered if large. Accompaniment: peeled boiled potatoes tossed with butter and parsley. Special equipment: kitchen string.
|
Cook bacon in boiling salted water 3 minutes, then drain. Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat. Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining tablespoon oil as needed. Transfer to a bowl. Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef. Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they dont fall out). Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then saute bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then saute, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours. While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel. Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes. Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper. Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
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[
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] |
Brown Sugar Brownies
|
23 cups Vegetable Oil. 2- 1/4 cups Light Brown Sugar. 3 whole Eggs. 2-23 cups All-purpose Flour. 2 teaspoons Baking Powder. 1 teaspoon Salt. 2 cups Chocolate Chips. 1 cup Chopped Nuts.
|
Preheat oven to 350 degrees F. Grease a 13x9 inch baking pan or line the pan with parchment paper. In a large bowl, mix together oil and brown sugar. Then add the eggs one at a time and beat until smooth. In a separate bowl, sift together dry ingredients and then add them to the brown sugar mixture. Mix well. Stir in chocolate chips and nuts. Spread batter into prepared baking pan. Batter will be thick! Bake until golden brown on top and a toothpick inserted into the center comes out clean, about 25-30 minutes. * Remove from oven and let cool before removing from pan. Cut into squares and enjoy. * One thing Ive noticed is the baking time REALLY depends on your oven. When my Mom bakes these in her oven they take exactly 25 minutes. But when I make these in my oven they take a little longer, about 30 minutes, and I like mine still a little underbaked (they set up nicely as they cool). Check them at 25 minutes and if the toothpick has lots of batter clinging to it just pop them back in and check them after about another 5 minutes.
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/43/99/03/picnDoEUi.jpg"
] |
Chunky Chocolate Chip Walnut Cookie
|
34 cup sugar. 34 cup brown sugar. 12 teaspoon baking soda. 12 teaspoon baking powder. 12 lb butter. 2 12 cups all-purpose flour. 2 eggs. 12 teaspoon vanilla. 14 teaspoon salt. 1 12 cups chocolate chips. 1 cup walnuts.
|
cream the butter, sugars, and eggs together. add vanilla, salt, and baking soda. mix, scraping sides. add baking powder and flour. mix till incorporated. add walnuts and chips until just mixed. scoop and bake at 345.
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Whole Wheat Focaccia with Tomatoes and Fontina
|
1 teaspoon/4 grams active dry yeast. 1/2 cup/120 ml lukewarm water. 3/4 cup/90 grams unbleached all-purpose flour. 1 teaspoon/4 grams active dry yeast. 1 cup/240 ml lukewarm water. 3 tablespoons extra virgin olive oil. 1 1/4 cups/155 grams unbleached all-purpose flour. 2 cups/250 grams whole wheat flour or durum flour. 1 3/4 teaspoons/12 grams fine sea salt. 2 tablespoons extra virgin olive oil. 1 pound/450 grams fresh ripe tomatoes, sliced. 6 ounces/180 grams/3/4 cup grated or sliced fontina. Coarse salt to taste (optional). Chopped, slivered or torn fresh basil leaves.
|
Make the sponge. Combine the yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in the flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes. Make the dough. If using a stand mixer, whisk the yeast and the water in a small bowl and let stand until creamy, a few minutes. Add to the sponge in the mixer bowl, along with the olive oil. Add the flours and salt and mix with the paddle attachment for 1 to 2 minutes, until the ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into the sponge along with the olive oil. Whisk in the all-purpose flour. Add the salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape the dough onto a work surface, add flour to the work surface, scrape out the dough and knead for 8 to 10 minutes, until soft and velvety. Return to the bowl (oil the bowl lightly with olive oil first). Cover the bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours. Shape the focaccia. Oil a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and oil the parchment. Turn the dough onto the baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and let it relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles. Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard enough to leave indentations. Drizzle on the olive oil for the topping and arrange cheese over the surface. Top cheese with the sliced tomatoes and sprinkle tomatoes with coarse sea salt if desired. Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes of baking. Remove from oven and from pan and cool on a rack. Sprinkle basil over the top. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.
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[
"http://assets.epicurious.com/photos/56043a32968c2fa94dc989e8/master/pass/364550.jpg"
] |
Creamy Farfalle with Salmon and Peas
|
Vegetable oil cooking spray. 1 pound salmon fillet, skin removed. 3/4 teaspoon salt, divided. 1/4 teaspoon black pepper, divided. 6 ounces farfalle pasta. 1 1/2 cups frozen peas. 1 1/2 cups 1 percent milk,divided. 3 tablespoons all-purpose flour. 3 ounces Neufchaatel. 2 tablespoons chopped fresh dill, divided. 1 tablespoon fresh lemon juice. 1 teaspoon grated lemon zest.
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Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaatel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2010/10/DSC04897-410x546.jpg"
] |
Cheesy Fresh Tomato Lasagna
|
7 whole Tomatoes, Divided Use. 2 Tablespoons Extra Virgin Olive Oil. 1 whole Small Onion, Diced. 2 cloves Garlic, Minced. 15 ounces, weight Ricotta Cheese. 1 whole Egg, Slightly Beaten. 5 ounces, weight Romano Cheese. 16 ounces, weight Mozzarella Cheese. 8 ounces, weight Lasagna Noodles. Salt And Pepper, to taste.
|
Set one tomato aside for later. Core, peel and quarter remaining tomatoes then pulse them in a food processor until they are a sauce like consistency. Saute onion and garlic in olive oil until tender. Add the pureed tomatoes to onion and garlic, and salt and pepper to taste. Cook until sauce thickens, about 12-20 minutes. Pour sauce into a bowl. Leave a small amount of sauce in the pan. Mix ricotta cheese with egg. Layer ingredients in this order: noodles (I used regular noodles and did not boil them ahead of time and they were fine), ricotta mixture, romano, mozzarella, tomato sauce. Repeat layers twice more, reserving 1 cup of mozzarella for the top. Then slice the remaining tomato on top. Bake at 375F until sauce is bubbly and cheese is melted. (This should take about an hour).
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/35/48/32/picHhKk3F.jpg"
] |
Citrus Grilled Turkey Breast (Light)
|
1 turkey breast (4 to 5 pounds with bone-in). 14 cup fresh parsley sprig. 14 cup fresh basil leaf. 3 tablespoons butter. 4 garlic cloves, halved. 12 teaspoon salt. 1 medium lemon, thinly sliced. 1 medium orange, thinly sliced. 1 tablespoon cornstarch. 2 tablespoons water. 1 cup orange juice. 1 teaspoon orange peel, grated. 1 teaspoon lemon peel, grated. 14 teaspoon pepper.
|
Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks. Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170 and juices run clear. Cover and let stand for 10 minutes. Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy. NOTE: Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will be off from what theirs states due to leftovers.
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[
"http://images.media-allrecipes.com/userphotos/256x256/2561464.jpg"
] |
Vegan Paella
|
2 cups boiling water. 1 cup white rice. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 green bell pepper, sliced. 1 red bell pepper, sliced. 1 tomato, diced. 2 cups vegetable broth. 1 tablespoon paprika. 1 teaspoon salt. 1 teaspoon ground turmeric. 1 cup peas. 1 cup drained and quartered canned artichoke hearts.
|
Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes. Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/05/Chicken-Pies1-410x299.jpg"
] |
Pigeon (Chicken) Pies
|
1 whole Rotisserie Style Chicken. 5 cups Low Sodium Chicken Stock. 2 cubes Chicken Bouillon. 12 Tablespoons Unsalted Butter. 1 cup Yellow Onion, Chopped. 3/4 cups All-purpose Flour. 1/4 heads Heavy Cream. 1/2 Tablespoons White Sugar. 1 Tablespoon Onion Powder. 1 teaspoon Black Pepper. 1 teaspoon Dried Rosemary. 1/2 teaspoons Ground Coriander. 16 ounces, weight Frozen Mixed Vegetables (carrots, Corn, Peas And Green Beans). 8 whole Pre-made Refrigerated Pie Crusts.
|
1. Remove skin from the rotisserie chicken and discard. Pull chicken off the bones and discard the carcass. Roughly chop chicken meat into bite sized cubes. You should have about 4 to 6 cups. Set this aside. 2. In a small saucepan over medium heat, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter then add the onions and saute them over medium-low heat for 10 to 15 minutes, until translucent. 3. Add the flour to the onions and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock into the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add heavy cream, sugar, onion powder, pepper, rosemary and coriander. Add the cubed chicken and mixed veggies. Mix well. 4. Remove chicken mixture from heat and allow to slightly cool. Preheat oven to 450 F. Spray two 12-cup muffins tins thoroughly with cooking spray. Roll out 1 pie crust at a time on a floured, smooth surface. 5. Using a 4 1/2 inch round cookie cutter (or perhaps a small bowl), cut out 24 shapes for the bottom crust, rolling out additional crusts as needed. Line the crusts in the bottoms of the muffin tins, making sure that the edges come out over the tops of the tins. 6. Spoon cooled chicken mixture into crust lined tins, about 2 heaping tablespoons per pie. Use a 4-inch round to cut out shapes for the top crusts, rolling out additional crusts as needed. Place top crusts over the tops of the tins, crimping the bottom crust edges together with the top ones to seal the pies. Spray pie tops with cooking spray. 7. Bake pies for about 20-25 minutes or until golden brown. Allow to cool slightly before removing from muffin tins (they will be very hot). Recipe adapted from Ina Garten.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/10/10874-682x1024-410x615.jpg"
] |
Drumsticks with Sriracha and Honey Lime Sauce
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2 pounds Chicken Drumsticks. 1- 1/2 Tablespoon Soy Sauce. 1 Tablespoon Honey. 1 teaspoon Sriracha. 1/2 teaspoons Minced Garlic. 1 whole Lime, Zested. 1/2 whole Lime, Juiced. Optional For Serving: Sesame Seeds, Additional Lime Zest.
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Heat a grill to 375 F. Place the plain drumsticks directly on the heated grill and let them cook for 25 minutes, turning once while cooking. Meanwhile, add the remaining ingredients (for the sauce) into a small saucepan and let it simmer on medium low while the drumsticks are cooking. You do not want it to boil. You just want to heat the mixture so the flavors meld and the sauce thickens a tiny bit. Remove drumsticks from grill and place in a large bowl (use one with a lid). Pour the sauce over the drumsticks, place lid on bowl and shake the bowl to evenly coat the drumsticks. Garnish drumsticks with any sauce thats left in the bowl, sesame seeds, and additional lime zest if desired.
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Egg Foo Yung
|
6 eggs, lightly beaten. 1 cup fresh bean sprout. 14 cup minced scallion. 14 cup minced bamboo shoots or 14 cup celery or 14 cup shredded Chinese cabbage. 4 water chestnuts, minced. 13-12 cup slivered cooked ham or 13-12 cup chicken or 13-12 cup pork or 13-12 cup minced shrimp. 1 teaspoon soy sauce. 2 -3 tablespoons peanut oil (or other cooking oil). 1 cup chicken broth. 1 tablespoon soy sauce. 2 teaspoons sugar. 2 teaspoons vinegar. 1 tablespoon cornstarch. 2 tablespoons water.
|
Mix eggs, vegetables, meat and soy. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan. Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar. In a bowl, blend cornstarch and water. Add to sauce and cook, stirring, until sauce bubbles and thickens. Serve with hot Egg Foo Yung.
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[
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] |
Pumpkin Spice Cookies
|
2 12 cups flour. 12 teaspoon baking soda. 14 teaspoon salt. 2 teaspoons pumpkin pie spice. 1 cup brown sugar. 12 cup sugar. 34 cup butter. 1 egg. 1 cup pumpkin. 1 teaspoon vanilla. 1 cup raisins.
|
Preheat oven to 300. Blend sugars and butter. Add egg, pumpkin and extract,mix in dry ingredients,& stir in raisins. Drop by spoonfuls on baking sheet, bake for 23 minutes.
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] |
Chocolate Mint Slice
|
1 12 cups self-raising flour. 1 cup desiccated coconut. 12 cup brown sugar. 185 g butter. 1 cup icing sugar. 30 g solid white vegetable shortening. 1 12 tablespoons milk. 14 teaspoon peppermint extract. 90 g solid white vegetable shortening. 12 cup powdered drinking chocolate.
|
Biscuit Layer Sift flour. Mix dry ingredients together. Melt Butter and pour over dry ingredients, mix well. Press into greased and paper lined 30cm x 25cm swiss roll tin. Bake in moderate (180C or 350F) oven for 20 minutes. While warm top with peppermint icing. Peppermint Icing Melt chopped shortening over gentle heat. Sift icing sugar into basin. Add melted shortening, milk and essence. Mix well, spread over biscuit layer. When cold top with Chocolate Icing. Chocolate Icing Pour melted white shortening over powdered drinking chocolate and mix well. Cool slightly, then pour evenly on top of peppermint icing. Leave to set, then cut into slices to serve.
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[
"http://www.lovefood.com/images/content/body/singinghinnie1.jpg"
] |
Singin hinnie recipe
|
225 g (7.9oz) plain white or wholewheat flour. 0.5 tsp baking powder. 0.5 tsp salt. 100 g (3.5oz) lard (or butter or half butter and half lard) cold, cut into small cubes. 1 handful of currants or raisins. 1 cup (you won't need all of it) sour milk you can substitute pouring yoghurt/buttermilk/fresh milk, but sour milk works best. 1 knob lard (or a splash of oil) to fry.
|
Sift the flour, baking powder and salt together. Add the fat and rub it in with your fingers to make small crumbs. Add the currants and distribute them evenly. Add some milk a little dribble at a time and mix it in with your hands until you have a stiff paste. Work the dough as little as possible certainly do not knead it. Form the dough into a ball and pat the ball into a disc about 1/2 inch (1 cm) thick. Heat the lard/oil in a heavy bottomed skillet just enough to cover the bottom in a thin coating. Put in the dough and listen out! Flip it when the singin stops and then wait for the singin to stop when you are frying the other side. Remove from the pan and serve warm with butter, jam, cheese or whatever you fancy.
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] |
Sweet Potato Gratin With Pecan-Crumb Topping
|
3 lbs sweet potatoes. 2 tablespoons unsalted butter, melted. 1 12 teaspoons grated orange zest. 2 tablespoons fresh lemon juice. 2 tablespoons fresh orange juice. 1 tablespoon minced garlic. 12 teaspoon ground allspice. salt, to taste. 12 cup fresh whole wheat breadcrumbs. 13 cup pecan halves, coarsely chopped. 14 cup chopped green onion, green part only. 2 tablespoons grated parmesan cheese.
|
Preheat oven to 400 deg F with rack in center position. Prick potatoes several times with fork and wrap each in foil. Roast until very tender, about 45 minutes. Unwrap foil and halve potatoes; scoop out the flesh into a bowl. Mash the potatoes with the butter, zest, juices, garlic, allspice and salt to taste. (You can prepare it this far up to two days ahead of time - just store well-covered in the fridge). Toss together the bread crumbs, pecans, green onions and Parmesan in a bowl. Reduce the heat to 375 deg F and grease a 1 quart pie plate or other shallow ceramic baking dish. Spoon the potatoes into the dish and cover with the crumb mix. Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.
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[
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] |
Bek's Pot Roast (Crock-Pot)
|
2 lbs chuck roast. 2 teaspoons salt. 18 teaspoon pepper. 12 lb carrots, peeled and cut crosswise or 12 lb baby carrots. 4 -5 medium red potatoes, quartered. 1 large onion, quartered. 2 celery ribs, sliced. 4 ounces fresh mushrooms, sliced (or 1 8oz can with juice). 3 tablespoons flour. 14 cup water.
|
Place vegetables on bottom of crock-pot. Place meat on top. Season with salt and pepper. Pour about 3 tablespoons of water into the pot. Cook on Low for 10 to 12 hours. Remove meat and vegetables to large serving dish or bowl, cover to keep warm. Make gravy by making a smooth paste of 3 tablespoons of flour and 1/4 cup water in a 2-cup measuring cup. Slowly ladle hot juices into the flour mixture, stirring constantly. Once the measuring cup is full, pour gravy mixture back into crock-pot and blend with remaining juices. Either pour gravy over meat and vegetables, or serve gravy separately. Serve immediately.
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Sugar Free Gummy Worms
|
3 envelopes unflavored gelatin. 2 packages sugar-free jello, any flavors. 1 cup boiling water. 1 package Kool-Aid, any flavor (optional).
|
Combine all ingredients until dissolved. Pour into an 8x8 pan, lightly sprayed. Refrigerate until firm. Cut into"worm-like" strips.
| |
[
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] |
Chocolate Roll Dainty
|
2 (1 ounce) semi-sweet chocolate baking squares (I prefer the sweet chocolate squares). 2 tablespoons margarine. 1 egg, beaten slightly. 34 cup graham cracker crumbs. 1 cup miniature marshmallow (I use the colored for special occasions). 12 cup walnuts (or pecans, chopped). 12 cup maraschino cherry (half if desired).
|
In a pot over low heat: Melt the chocolate and margarine. In a small bowl beat the egg slightly, carefully whisk into the above mixture until nicely blended. Remove from heat, add the graham crumbs. If the graham crumbs have not cooled the mixture to warm, allow mixture to cool to warm before folding in the marshmallows, walnuts, and cherries.You don't want to be melting the marshmallows. Shape into a roll on wax paper, rolling into the size you wish - basically like a sausage roll. For variety I often roll in flaked coconut which gives it an extra special look. Chill in refrigerator until set, slice and serve.
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[
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] |
Pasta With Ground Beef and Tomato
|
1 lb ground beef. 12 onion, chopped. 12 ounces pasta, any kind (I like Rotini or Bowtie). 1 (14 1/2 ounce) candiced Italian tomatoes (undrained). 1 (15 ounce) can tomato sauce. 1 (10 3/4 ounce) can tomato soup. 1 teaspoon italian seasoning. 12 tablespoon dried parsley. 14 teaspoon pepper. 18 teaspoon salt (or to taste). 12 teaspoon garlic powder (or omit and use 2 Cloves of minced). 1 (8 ounce) packageshredded five-cheese Italian cheese blend (or cheese of your choice).
|
Preheat oven to 350'. In a medium skillet, add beef and onion and cook until beef is no longer pink and onion is translucent. Drain off fat and set aside. While beef is browning, in a large pot, cook pasta according to package directions. (I usually cook it a minute less than directed because it will cook while in the oven as well). When pasta is cooked drain and add rest of the ingredients to the pot, reserving 1/4 of the shredded cheese (about 1/2 cup) and blend well. Transfer above mixture to a large buttered baking dish and spread evenly. Top with remaining 1/4 of cheese. Cover and bake at 350' for 20-30 minutes. Uncover the last 5-10 minutes and bake until hot and bubbly and cheese on top is melted.
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Cola Pot Roast II
|
4 pounds beef sirloin roast. 3 carrots, chopped. 3 stalks celery, chopped. 1 clove garlic, minced. 1/2 (.75 ounce) packet dry brown gravy mix. 2 tablespoons water. 1 (1 ounce) package dry onion soup mix. 1 (10.75 ounce) can condensed cream of mushroom soup. 10 fluid ounces cola-flavored carbonated beverage.
|
Preheat oven to 350 degrees F (175 degrees C). Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast. In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast. Cover pan, and cook 1 hour in the preheated oven. Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours. Remove from oven, and let meat rest for 10 minutes before slicing.
|
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