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] |
Korma Curry Paste
|
2 teaspoons cumin seeds. 1 teaspoon coriander seed. 2 garlic cloves, peeled and sliced. 4 cm piece ginger, peeled and finely grated. 12 teaspoon cayenne pepper. 1 teaspoon garam masala. 12 teaspoon sea salt. 2 tablespoons grapeseed oil. 1 tablespoon tomato puree. 2 green chilies, seeded and finely sliced. 3 tablespoons desiccated coconut. 2 tablespoons ground almonds. 1 small bunch fresh coriander, stalks and leaves chopped (cilantro).
|
Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat. Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.
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[
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] |
Gluten-Free Irish Soda Bread
|
2 cups Gluten Free Flour. 1 teaspoon Baking Soda. 2 teaspoons Baking Powder. 1/2 teaspoons Xanthan Gum. 1/2 teaspoons Salt. 1/4 cups Gluten Free Rolled Oats. 1 Egg. 1 cup Almond Milk.
|
Preheat your oven to 375 F. Grease a baking sheet and dust with gluten-free flour. Set aside. In a large mixing bowl add in flour, baking soda, baking powder, xanthan gum, salt and oats. Mix well. In a smaller bowl combine your egg and almond milk. Pour mixture into dry ingredients and mix until the dough is nice and sticky. Knead your dough a few times and place on baking sheet. Shape into a round circle. Place bread in oven and bake 30-35 minutes. Remove from oven and place on a cooling rack. Serve warm. Adapted from a recipe on livingwithout.com.
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[
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] |
Greek Salad
|
2 cups Cucumber. 1/2 cups Roma Or Plum Tomato, Seeded And Chopped. 1/4 cups Chopped Red Onion. 1/2 cups Chopped Celery. 1/2 cups Chopped Red Bell Pepper. 1 cup Feta Cheese. 6 Tablespoons Extra Virgin Olive Oil. 3 Tablespoons Fresh Lemon Juice. 1 teaspoon Dried Oregano. 1 dash Each Of Salt And Pepper.
|
Step 1: Cut the cucumber down the middle, lengthwise. Cut each half into two. Chop cucumber, roughly the same size as the other vegetables. Step 2: Add the cucumber, tomato, red onion, celery, red pepper and feta into a large bowl. Mix. Step 3: To make the vinaigrette, in a jar with a lid, add the olive oil, lemon juice and oregano. Season with salt and pepper. Shake before pouring onto the salad. Step 4: Mix the dressing and the salad together. Serve.
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Baked Asparagus
|
1 lb fresh asparagus, trimmed. 1 cup seasoned bread crumbs. salt and pepper. garlic powder. 12 cup parmesan cheese, grated. 4 tablespoons butter, cold.
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Preheat oven to 400 degrees F. Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay thin slices of butter on top. Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.
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Impossibly Easy Breakfast Bake (Crowd Size)
|
2 (12 ounce) packages bulk pork sausage. 1 medium bell pepper, chopped. 1 medium onion, chopped. 3 cups frozen hash brown potatoes. 2 cups shredded Cheddar cheese. 1 cup Original Bisquick mix. 2 cups milk. 1/4 teaspoon pepper. 4 eggs.
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Heat oven to 400 degrees F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
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[
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] |
Sumptuous Crab Imperial
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1 pound Lump Backfin Crab Meat. 1 cup Real Mayonnaise, Divided. 1 teaspoon Melted Butter. 1 whole Egg, Beaten. 1 teaspoon Fresh Lemon Juice. 1 teaspoon Worcestershire Sauce. 1 teaspoon Dried Crushed Parsley Flakes. 1/2 Tablespoons Seafood Sesoning Blend (Old Bay, Phillips, Wye River). 1 pinch Ground Black Pepper. 1 teaspoon Bottled Capers, Drained. 1/2 teaspoons Fresh Lemon Juice. 3 Tablespoons Heavy Cream. 1/2 teaspoons Seafood Seasoning Blend. 1/2 teaspoons Worcestershire Sauce.
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The crab casserole base and the Imperial Sauce may be made ahead and refrigerated separately; if refrigerating prior to making later or the next day (no more than that! ), then add a few minutes to the base baking time. Preheat oven to 350 degrees F. The 4 servings may be made in four (4) broiler- and oven-safe single-serving ramekins or in one larger baking dish (I use a round ceramic one that is about 8 in diameter). Base: Carefully drain the liquid from the pound container of lump crab meat and very gently place it in a mixing bowl, careful to not break lumps much. Remove any shell or cartilage. Set aside. In a separate medium mixing bowl, mix 1/2 cup of the mayonnaise with the melted butter, beaten egg, teaspoon of lemon juice, teaspoon of Worcestershire sauce, parsley flakes, 1 1/2 teaspoons (1/2 tablespoon) of your preferred seafood seasoning blend, pepper and the capers. Blend the mixture well. Immediately pour the mixture over the lump crab meat and, using a large spatula or spoon, very gently incorporate the mixture into the crab. If using single-serve ramekins, carefully divide the base crab casserole evenly into all four of them or place the entire crab casserole base into a small baking dish (base should be about an inch deep). Bake the four ramekins at 350F for about 15 minutes or one larger baking dish for about 25 minutes. The base sould be just heated through and set do not overbake (remember, crab meat is packaged already fully cooked). No salt needed in this dish as the seasoning is salty. Imperial Sauce Topping: While the crab casserole base is baking, mix together the remaining 1/2 cup of mayonnaise, 1/2 teaspoon of lemon juice, heavy cream, 1/2 teaspoon of preferred classic seafood seasoning blend, and 1/2 teaspoon of Worcestershire sauce. When the bases are baked, turn oven off and turn on broiler (if you have a choice, select High setting). Give the Imperial Sauce a final good stirring and then evenly coat the entire top of the crab base(s) with it. Broil the sauce-covered crab casseroles about 3 minutes, until topping is bubbly and has a few browned spots. Serve immediately. This is wonderful with steamed basmati rice and a simple salad (or roasted asparagus in a simple vinaigrette served hot or room temperature). The individual ramekins are optimal for using as 1/2 of a classic Surf and Turf presentation (with a small filet mignon cut of beef!)
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Chocolate Chocolate Chip Wheat Germ Pancakes
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1- 3/4 cup Whole White Wheat Flour. 1/4 cups Wheat Germ. 18 cups Cocoa Powder. 2 teaspoons Baking Powder. 1 teaspoon Salt. Chocolate Chips, As Much As You Want. 1- 3/4 cup Milk. 1/4 cups Butter, Melted. 2 whole Eggs, Beaten. 2 teaspoons Vanilla. 3 Tablespoons Sugar.
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Combine flour, wheat germ, cocoa, baking powder, salt and chocolate chips in a large bowl. In a separate bowl, whisk together the milk, melted butter, eggs, vanilla and sugar. Stir wet ingredients into dry, being careful not to over mix. Fold in chocolate chips. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto skillet. Cook until bubbles appear on the surface. Flip and repeat. Serve with scrambled eggs and a glass of milk.
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Crock Pot Chicken a La King
|
1 (8 ounce) can cream of chicken soup. 3 tablespoons flour. 14 teaspoon pepper. 1 dash cayenne pepper. 1 lb boneless chicken breast, cut in small cubes. 1 celery rib, chopped. 12 cup green pepper, chopped. 14 cup onion, chopped. 1 (10 ounce) package frozen peas, thawed. 2 tablespoons pimientos, chopped.
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Combine soup, flour, pepper and cayenne pepper. Stir until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7 or 8 hours or until meat is cooked and tender. Stir in peas and pimentos. Cook another 30 minutes. Serve over rice, noodles or biscuits.
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Creamed Corn
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2 slices bacon. 6 ears white corn or 6 ears corn. 2 tablespoons sugar. 3 tablespoons flour. water. milk. salt and pepper.
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Fry bacon and remove from skillet. Cut corn from cob and add to the sugar to corn. Scrape the cob to get all the"milk". Add corn to skillet which contains drippings. Mix the flour with approximately 1/2 water to make a thin paste. Fill the cup with milk to make 1 cup; add to corn and stir while it thickens, and cooks. Cook 10-15 minutes or until corn is tender.
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Cream of Mushroom Soup III
|
1/4 cup butter. 1 pound fresh mushrooms, sliced. 1/4 cup all-purpose flour. 3 (14 ounce) cans chicken broth. 1 cube beef bouillon. 1/2 cup sherry. 1 cup heavy cream.
|
In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
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Sweet Mandarin Cucumber Salad
|
1 cucumber. 1 (11 ounce) can mandarin orange segments, well drained. 14 cup poppy seed salad dressing (or creamy cucumber salad dressing).
|
Peel and slice cucumber in half lengthwise. Remove seeds if desired, and slice into half-moon slices. Combine all ingredients and refrigerate until ready to serve.
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30-Minute Pasta Sauce
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14 cup olive oil. 1 pinch red pepper flakes. 1 pinch fennel seed (optional). 6 -10 garlic cloves, minced. 1 (28 ounce) can tomatoes, with the juice, chopped (I do it with a pair of scissors). 2 teaspoons dried basil. 2 teaspoons dried marjoram. 1 teaspoon dried oregano. 1 pinch salt.
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Heat the oil in a large skillet. Add the pepper, fennel and garlic and saute a couple of minutes just until the garlic is golden (not brown! ). Add the tomatoes with their juice, the herbs and salt. Stir to combine, bring to a good simmer, turn the heat to low and let cook, uncovered, for about 20 minutes. Mix with cooked pasta and serve. Note 1- add as little or much garlic as you like- we like a lot. The same with the other ingredients- add the herbs you want in the amounts you want. You can saute 1/2 of an onion with the garlic if you like it. Note 2- You can substitute fresh herbs, but if you do double the measurement, and add them during the last few minutes of cooking. Note 3- add some raw, peeled shrimp to the sauce for the last five minutes for shrimp pasta.
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Creme Brulee
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4 cups Heavy Cream. 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste. 10 whole Egg Yolks. 3/4 cups Sugar. 6 Tablespoons Superfine (Baker's) Sugar.
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Preheat oven to 325 degrees. Pour the cream into the saucepan. Add vanilla (whichever product youre using) and simmer over medium-low heat. Whip egg yolks with the sugar until pale yellow and thick. Strain cream using a fine mesh strainer. Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly. Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown. Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap. To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top. Serve immediately!
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Green Beans & Tofu With Crunchy Thai Peanut Sauce
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1 12 cups unsalted peanuts (or lightly salted). 2 tablespoons peanut oil or 2 tablespoons canola oil. 2 tablespoons minced fresh ginger. 1 tablespoon minced garlic. 12 teaspoon lemon zest. 1 lb firm tofu, cut into small cubes. 1 teaspoon salt. 1 tablespoon fresh lemon juice. 1 lb fresh green beans, trimmed and cut into 1 1/2-inch pieces. red pepper flakes. 12 cup good-quality peanut butter. 12 cup hot water. 1 tablespoon soy sauce. 2 teaspoons sugar. 1 teaspoon minced garlic. 1 teaspoon vinegar. 1 tablespoon minced cilantro.
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For the stir-fry:. Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside. Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Saute for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside. As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside. Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes. Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice. For the peanut sauce:. Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.
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Chicken Riesling
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5 tablespoons butter. 1 (3 1/2 lb) whole chickens, quartered. kosher salt. fresh ground pepper. 1 large shallot, minced. 2 tablespoons cognac. 1 cup dry riesling wine. 6 ounces white mushrooms, sliced 1/4 inch thick. 1 tablespoon all-purpose flour. 13 cup heavy cream.
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Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and season with salt and pepper and cook until somewhat golden browned, about 4 minutes per side. Add shallot and continue cooking and stirring for 1 minute. Add Cognac and carefully ignite it with a long match. When the flames subside, add Riesling, cover and simmer on low until the chicken breasts are just cooked, about 25 minutes. Remove breasts to plate and cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to the plate. Meanwhile, in another skillet, melt 2 tablespoons of the butter. Add mushrooms, season with salt and pepper and cook over low heat until the liquid dissipates, about 7 minutes. Increase heat and continue cooking and stirring, until browned, about 3 minutes. In a bowl, blend flour and remaining tablespoon of butter. Stir cream into the large skillet; bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms and briefly reheat.
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Cinnamon Muffins
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2 cups flour. 1 tablespoon baking powder. 12 teaspoon baking soda. 12 teaspoon salt. 2 large eggs. 1 cup plain yogurt (not non-fat). 23 cup packed light brown sugar. 4 -6 tablespoons oil. 1 teaspoon vanilla. 1 teaspoon cinnamon (optional). 14 cup butter, melted. 14 cup white sugar. 12 teaspoon cinnamon.
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Preheat oven to 400 degrees F. Line standard muffin tin with paper cups, or grease thoroughly. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, whisk together eggs, yogurt, brown sugar, oil, vanilla, and cinnamon (if using). Carefully add flour mixture, blending just until moistened. (Resist the urge to over-mix! Batter is not suppose to be smooth). Divide batter among the muffin cups. Bake for 12-15 minutes, or until a toothpick inserted in one of the muffins comes out clean. While the muffins are backing, melt the butter in a small bowl. In a separate small, shallow bowl, combine white sugar and cinnamon. As soon as the muffins are finished baking, dip them one at a time into the melted butter. Roll (if using paper muffin cups: dip) them in the cinnamon sugar mixture, then set on a rack to cool. Enjoy!
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Cabbage & Kidney Bean Soup
|
1 pound Ground Beef. 2 cans (14 Oz. Size) Beef Broth. 1 can (16 Oz. Size) Dark Red Kidney Beans, Undrained. 1 head Cabbage, Cut Into Pieces. 1/2 cups Green Pepper, Chopped. 1/2 cups Onion, Chopped. 1/4 cups Celery, Chopped. 1 can Stewed Tomatoes, Undrained. 1 cup Carrots, Sliced Or Baby. 1 clove Garlic, Minced.
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In saute pan, brown ground beef and drain excess fat. Place beef in large saucepan (or crock pot). Add the remaining ingredients. Cook for 30 to 45 minutes until vegetables are tender (or cook on low in the crock pot for 8-9 hours). Simple, yet delicious!
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Lemon Poppyseed Buttermilk Muffins
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2 packages (7.6 Oz. Size) Martha White Lemon Poppyseed Muffin Mix. 1 box (small 4-serving Size Box) Lemon Pudding Mix. 1 cup Vegetable Oil. 1 cup Sour Cream. 1 cup Buttermilk. 4 whole Eggs. 1/2 cups Water.
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Preheat oven to 325 degrees F. Mix all ingredients together. Spray a mini muffin pan with baking spray. Fill cups almost to the top, but do not overfill. Bake for 25-27 minutes. Transfer to a wire rack to cool. Makes six dozen mini muffins. If you want a sweeter muffin, mix the juice of half a lemon with a cup of powdered sugar. Dip muffin tops into the glaze.
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Spicy Coconut Tofu
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1 (16 ounce) package firm tofu. 2 tablespoons peanut oil. 2 bunches green onions, chopped. 1 tablespoon garlic. 1 teaspoon fresh ginger, minced. 12 teaspoon coriander. 12 teaspoon cumin. 1 red bell pepper, thinly sliced. 4 ounces fresh mushrooms, chopped. 1 (14 ounce) can coconut milk. 3 tablespoons soy sauce. 12 teaspoon brown sugar. 1 (16 ounce) package cut green beans. 1 ounce fresh basil, chopped. 2 tablespoons cornstarch. hot sauce.
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Cut tofu into cubes and broil in toaster oven while preparing vegetables to firm it up. Heat oil in skillet, add onions and fry until they start to brown. Mix in garlic, ginger, coriander and cumin. Add mushrooms and peppers and stir. Microwave green beans in the bag for 5 min to thaw. Add coconut milk, 2 Tbsp of soy sauce, brown sugar and hot sauce to pan. Bring to a boil. Add in green beans, tofu and basil. Cover and cook 5 minutes, stirring occasionally until green beans are cooked. Mix cornstarch with 1 Tbsp soy sauce and stir into pan. Heat until sauce thickens. Taste and add more soy sauce or hot sauce if necessary.
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S'mores Muffins
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1 cup all-purpose flour. 1 cup graham cracker crumbs. 13 cup sugar. 2 teaspoons baking powder. 1 teaspoon baking soda. 12 teaspoon salt. 1 large egg, at room temperature. 34 cup yogurt (regular, low-fat, or nonfat). 34 cup milk. 4 tablespoons unsalted butter, melted and cooled. 2 teaspoons vanilla extract. 23 cup semi-sweet chocolate chips. 34 cup mini marshmallows.
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In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside. In a big bowl, whisk the egg until lightly beaten; then whisk in the yogurt until smooth. Whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix). Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full. Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached. Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes. Cool muffins completely before storing in an air-tight container or freezing them in freezer bags.
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Baked Caprese Ravioli
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1 (16 ounce) packagejumbo cheese ravioli. 2 tomatoes, sliced. 3 -4 ounces fresh mozzarella cheese, sliced. 12 ounce fresh basil. 2 ounces extra virgin olive oil. salt and pepper.
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Cook the ravioli according to package directions. Let cool to room temperature. Meanwhile, preheat oven to 425F and chop the basil. Place ravioli on a parchment lined baking pan. Layer each ravioli with a slice of tomato, then season with salt and pepper. Then continue with with the basil then the cheese. Bake for about 15 minutes (or until the cheese is melted and the ravioli edges start to brown). Drizzle with the olive oil and serve.
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Paul's Pumpkin Bars
|
4 eggs. 1 2/3 cups white sugar. 1 cup vegetable oil. 1 (15 ounce) can pumpkin puree. 2 cups all-purpose flour. 2 teaspoons baking powder. 1 teaspoon baking soda. 2 teaspoons ground cinnamon. 1 teaspoon salt. 1 (3 ounce) package cream cheese, softened. 1/2 cup butter, softened. 1 teaspoon vanilla extract. 2 cups sifted confectioners' sugar.
|
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
| |
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Mom's 'Sweet 'n' Sours' Pork Ribs
|
1 cup white sugar. 1/4 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon pepper. 1/2 teaspoon dry mustard. 2 cups water. 1/2 cup soy sauce. 1/2 cup vinegar. 2 pounds pork spareribs, cut into bite size pieces. 1 tablespoon vegetable oil. 2 cloves garlic, chopped.
|
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
| |
[
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] |
Low Fat Creamy Spinach
|
2 cloves Garlic, Minced. 1 Tablespoon Olive Oil. 2 cups Spinach, Fresh Or Frozen. 1/2 cups Part-skim Ricotta Cheese. 2 Tablespoons Fat-free Half-and-half. 2 Tablespoons Parmesan Cheese, Grated. Salt And Pepper, to taste.
|
In a large skillet, saute the garlic in the olive oil over medium heat until softened but not browned. If using frozen spinach, make sure you squeeze it dry after you thaw it. Add the spinach to the skillet and saute for a few minutes with the garlic. Add the ricotta, half-and-half and 1 tablespoon of the Parmesan cheese. Season with salt and pepper and heat everything through. Serve hot and sprinkle the remaining tablespoon of Parmesan on top.
| |
[
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Pickleback Slaw
|
1 small head green cabbage. 1 small head red cabbage. 2 carrots, peeled and grated. 2 tart apples, like Granny Smith, peeled and cut into matchsticks. 1/2 cup mayonnaise, preferably homemade or Hellmanns. 3 tablespoons juice from a pickle jar, or of pickle relish. 1 tablespoon Dijon mustard. 1 tablespoon cider vinegar. 2 teaspoons pepper sauce, like Franks, or to taste. Kosher salt. Ground black pepper.
|
Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and apples in a large nonreactive bowl. In a separate bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving.
| |
[
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] |
Chocolate Zucchini Fudge Cake
|
2 cups Flour. 3/4 cups Cocoa. 2 teaspoons Baking Soda. 1 teaspoon Baking Powder. 1 pinch Salt. 1 teaspoon Cinnamon. 2 cups White Sugar (I Use C&H Extra Fine Sugar). 4 whole Eggs. 1 teaspoon Vanilla Extract. 1- 1/2 cup Canola Oil. 3 cups Grated Zucchini. 1/2 bags Chocolate Chips (optional). 1/2 cups Walnuts Or Hazelnuts (optional).
|
Preheat oven to 350 degrees. Sift all dry ingredients and sugar in large bowl. (flour, cocoa, baking soda, baking powder, salt, cinnamon, sugar) Add eggs, vanilla, and oil. Mix by hand. Add in grated zucchini. (Its a good idea to place zucchini on clean towel and squeeze out as much water as possible.) I used the largest side with my hand grater. I love the extra texture it adds to the cake. Combine until all ingredients fully incorporated. Place in greased 9x13 pan. Cook for about 50 minutes. May need to go longer. Test cake with toothpick to determine if done. If you really like dark chocolate, I think shaving some really good quality cacao over the top would be the perfect addition. Ghirardelli even has a 60% cacao bittersweet chip... which just might send a dark chocolate lover into cardiac arrest. Theres no need for frosting, but if you prefer, cream cheese frosting goes really well!
| |
[
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] |
Creamy Roasted Heirloom Tomato Dressing
|
2 whole Large Yellow Or Red Heirloom Tomatoes. 3 Tablespoons Olive Oil, Divided. 1 clove Garlic, Peeled. 1 Tablespoon Chopped Chives. 2 Tablespoons Mayonnaise. 1/4 cups Milk. 1/4 teaspoons Sugar. 1 Tablespoon Red Wine Vinegar. Salt And Pepper, to taste.
|
Preheat the oven to 400 F. Slice the tomatoes and place them on a rimmed baking sheet that youve lined with parchment paper. Drizzle one tablespoon of olive oil over them and roast in the oven for 25 30 minutes. Then remove them from the oven. Place the garlic in a food processor and pulse until its chopped finely. Add the roasted tomatoes, the remaining 2 tablespoons of olive oil, chives, mayonnaise, milk, sugar and red wine vinegar. Puree until smooth then season with salt and pepper to taste. Add a bit more milk if you like a runnier consistency.
| |
[
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] |
Pork Chops N Applesauce
|
1 whole Large Tart Apple Sliced. 1 whole Medium Onion, Sliced. 5 sprigs Fresh Rosemary, Divided. 4 Tablespoons Butter, Divided. 1 cup Flour. 4 whole Thick Cut Pork Chops. 1 Tablespoon Sugar. 1/4 cups Chicken Broth Or White Wine. 1 Tablespoon Dijon Mustard. Salt And Pepper, to taste.
|
Preheat oven to 375 degrees. 1. If your apple is small, use two. Slice apple, leave the skin on. 2. Thinly slice onion and mince 1 teaspoon of fresh rosemary (from 1 sprig). 3. Heat a fry pan on medium heat, melting 3 tablespoons of the butter in the pan. 4. Put flour on a plate or in a bowl to dredge you chops in. Add salt and pepper to taste to the flour. Completely dredge pork chops in flour so all sides are covered. Put a sprig of fresh rosemary on each chop, place rosemary down in the pan. 5. Cook 3-4 minutes on each side, remove and place on a cookie sheet to finish cooking chops in the oven for 15-20 minutes. 6. While chops are baking in oven, add the remaining 1 tablespoon of butter to the pan. Let melt, add onions and apple slices. 7. Sprinkle the sugar over apples and onions, salt and pepper to taste, let cook until starting to brown and caramelize. Stir minimally, as to not break up the apples. 8. When starting to brown, add broth or wine (your choice) and Dijon mustard. Give a light whisk to incorporate ingredients, TASTE, add salt and pepper if it needs it. 9. Take off heat, add chopped fresh rosemary. You can spoon this on top of your pork chop, or you can place the pork chop on top of the sauce, or beside ... what ever you like. Enjoy!
| |
[
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] |
Rigatoni al Funghi
|
1 pound Rigatoni Pasta. 1/4 cups Butter (1/2 Stick). 1 package Enoki Mushrooms (around 3.5 Oz). 1 package Brown Beech Mushrooms (around 5 Oz). 1 package Oyster Mushrooms (around 5 Oz). 1 teaspoon Salt. 1/2 teaspoons Pepper. 4 cloves Garlic, Minced. 1 cup Sliced Onions. 1- 1/2 cup Heavy Whipping Cream. 3 ounces, fluid Tomato Paste (Half Of The Small 6oz Can). 1 Tablespoon Dry Or Fresh Basil (optional).
|
1. Bring a large pot of water with 1/4 teaspoon of salt to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain. 2. In large pot or deep pan, heat butter over moderate heat. Add all 3 mushrooms, salt, and pepper and stir for 4 to 5 minutes. Add in garlic and onions and cook for about 3 minutes. 3. Pour in the heavy cream and tomato sauce. Simmer on low heat for around 10 minutes or until thick and creamy. Add salt to taste. 4. Reduce heat to low and add pasta. Toss for 1 to 2 minutes (add basil when tossing, if desired), then serve!
| |
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] |
Chocolate Doberge Cake
|
2 cups cake flour, sifted. 1 teaspoon baking soda. 1 teaspoon salt. 10 tablespoons butter (no substitutions). 1 12 cups sugar. 3 eggs, separated, whites beaten until stiff. 1 cup buttermilk. 1.5 (1 ounce) unsweetened chocolate squares, melted. 1 14 teaspoons pure vanilla extract. 1 teaspoon almond extract. 2 12 cups evaporated milk. 2 (1 ounce) semi-sweet chocolate baking squares. 1 14 cups sugar. 5 tablespoons flour. 4 egg yolks, beaten. 2 tablespoons butter (no substitutions). 1 14 teaspoons pure vanilla extract. 14 teaspoon almond extract. 1 14 lbs sugar (about 3 cups). 1 cup evaporated milk. 2 ounces chocolate (either bittersweet or unsweetened). 4 tablespoons butter (no substitutions). 1 teaspoon pure vanilla extract.
|
Preheat oven to 300F. Grease and flour 2 nine-inch round cake pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla and almond extracts. Bake for 25 to 30 minutes or until the cakes test done. Remove from oven and set pans on a cooling rack for five minutes; turn out of pan onto cooling rack. When the cakes are completely cooled, carefully split each layer into thirds to make 6 thin layers. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Whisk the eggs in a separate bowl, pour a small amount of the hot liquid into the eggs while simultaneously stirring with your free hand. Then pour the egg mixture back into the pot. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer. For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.
| |
[
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] |
Curry Puffs
|
2 Tablespoons Oil. 1 teaspoon Cumin Seeds Or Jeera. 1 whole Yellow Onion, Diced. 1 pinch Turmeric. 1 teaspoon Coriander Powder (Dhaniya Powder). 1 cup Frozen Vegetables (Peas, Beans, Carrots), Thawed. 3 whole Potatoes, Boiled And Chopped. 2 teaspoons Salt. 1 teaspoon Chili Powder. 1/2 cups Chopped Cilantro. 1 package Frozen Puff Pastry.
|
Heat oil in a kadai (similar to a wok) and add jeera (cumin seeds). Add the onions and fry until they start becoming golden brown. Then add the turmeric, dhaniya (coriander) powder along with vegetables and potatoes. Mix well and cook for 4-5 minutes. Add salt and chili powder and finally mix in the fresh cilantro. Cool the curry completely and then fill each pastry square with a spoonful of the curry. Dont try to put too much filling. Seal the edges of the pastry and put them in the refrigerator as soon as you are done with each one. When you are ready to bake, first preheat the oven to 350 degrees. Then take the puffs out of the refrigerator and make a couple of slits on the top side. This is for the steam to escape while baking. Pop the cookie sheet with the puffs into the oven and bake them approximately for 30 minutes or until they turn golden brown. Serve hot. If you are not serving them immediately, you can switch off the oven and keep them in there for 1-2 hours until serving. If you are packing them up, remove from the oven and let them cool completely on a wire rack and then pack them in an airtight container.
| |
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] |
Mini Hot Ham & Swiss Sandwiches
|
12 small egg buns. 12 slices shaved deli ham. 12 slices swiss cheese. 12 cup butter. 1 tablespoon horseradish. 1 teaspoon dry mustard. 2 tablespoons chopped green onions. 1 tablespoon poppy seed.
|
Put ham and swiss cheese on small buns. Spread with sauce. Put in baking dish; cover with foil. Bake at 350 for 30 minutes.
| |
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Monterey Ranch Chicken Bake
|
1 cup dry bread crumbs. 1 cup shredded Monterey Jack cheese. 1 (1 ounce) package ranch dressing mix. 1/2 cup milk. 6 skinless, boneless chicken breast halves.
|
Preheat an oven to 350 degrees F (175 degrees C). Combine the bread crumbs, Monterey Jack cheese, and ranch dressing mix in a large bowl; set aside. Pour the milk into another bowl, then dip the chicken breasts into the milk. Gently press the chicken into the bread crumb mixture. Arrange the chicken in a 9x13-inch baking dish. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
| |
[
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] |
Middle Eastern Hot Sauce Shatta
|
8 cloves Garlic. 3 whole Red Jalapeno Peppers, Stems Removed. 15 whole Thai Bird Chili Peppers, Stems Removed. 1 cup Fresh Flat Leaf Parsley. 1 cup Fresh Cilantro. 1/2 Tablespoons White Vinegar. 2 Tablespoons Olive Oil. 1 teaspoon Salt. 1 teaspoon Cracked Black Pepper. 1 teaspoon Cumin Powder. 6 ounces, weight Tomato Paste. 1 cup Water.
|
These are simple ingredients that are going to yield huge flavors. Throw everything into a blender or food processor, and pulse it down into you have a nice, smooth mixture. Add the mixture to a sauce pan, cover, and place on medium heat for about five minutes or until it has fully come to a boil. Stir, remove from the heat and let cool. Serve this on koshari, or use on pretty much anything, and I mean anything. Ive been dipping my chips in it on a regular basis, and have also used it as a sauce in one of my homemade pizzas. However you use it, I am certain you will enjoy it.
| |
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] |
Iced Lemon Poppy Seed Cookies
|
12 cup butter, softened. 23 cup granulated sugar. 1 large egg. 2 teaspoons freshly grated lemon zest. 1 14 cups flour. 12 teaspoon baking soda. 14 teaspoon salt. 1 tablespoon poppy seed. 1 cup powdered sugar. 2 tablespoons fresh lemon juice.
|
Preheat oven to 350F. COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy. Beat in the egg and lemon zest. Combine the flour, baking soda, and salt; gradually add to the creamed mixture. Stir in the poppy seeds with the mixer on low speed. Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets. Bake for 11-12 minutes, or until edges are lightly golden. Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely. GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well. Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.
| |
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] |
Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies
|
4 filet mignon, 1 1/2 inch thick (dry with paper towel). 4 teaspoons olive oil. salt and pepper. 1 medium shallot, minced. 1 cup madeira wine or 1 cup sherry wine. 1 teaspoon anchovy paste. 1 tablespoon minced fresh parsley. 1 tablespoon minced fresh thyme. 1 tablespoon Dijon mustard. 1 tablespoon fresh lemon juice. 3 tablespoons unsalted butter, softened. salt and pepper.
|
Heat oven 450F. Heat a skillet (not nonstick) over high heat until very hot. Rub steaks with oil and then salt and pepper. Sear steaks without moving until nice and brown and crust has formed about 3 minutes each side. Place steaks on a baking sheet place in oven 2-4 minutes very rare-4-6 minutes rare-6-8 minutes medium rare. While baking make sauce. When steaks are done put on a platter cover and let rest 5 minutes. In skillet the steaks were in heat pan medium low heat. Add shallots stir until soft. Add Madeira and rest of the ingredients. Scrape up the bits in pan. Simmer until reduced to 1/3 cup. Stir in butter. Serve over steaks.
| |
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Tuscan Pumpkin White Bean Soup
|
olive oil flavored cooking spray. 1 medium onion, coarsely chopped. 15 ounces canned pumpkin. 3 12 cups fat-free chicken broth. 15 12 ounces canned white beans, rinsed and drained. 14 teaspoon ground oregano. 18 teaspoon table salt. 18 teaspoon black pepper. 6 tablespoons grated parmesan cheese.
|
Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes. Stir in pumpkin, broth, beans and oregano; simmer 8 minutes. In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper. Ladle soup into bowls and top each with 1 tablespoon of grated cheese.
| |
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Greeny's Quick and Easy Thai-Ish Ramen Noodle Bowl
|
1 (3 ounce) package ramen noodles (any flavor you like). 2 tablespoons peanut butter. 1 teaspoon low sodium soy sauce. 1 12 teaspoons chili-garlic sauce (adjust for however much heat you like) or 1 12 teaspoons sriracha sauce (adjust for however much heat you like). 2 -3 tablespoons hot water. 2 tablespoons sweetened flaked coconut. broccoli floret. peanuts. shredded carrot.
|
Cook the Ramen noodles as directed without the seasoning packet (but save the packet), then drain them. Meanwhile, mix together the peanut butter, half of the seasoning packet, soy sauce, chili-garlic sauce (or sriracha), and add enough (about 2-3 Tablespoons) hot water to get it to a saucy consistency. Coat the noodles with the sauce, add any optional veggies, and stir. Top with the coconut flakes and enjoy!
| |
[
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] |
PBJ Sandwich Cookies
|
1/2 pound (2 sticks) unsalted butter, softened, more for greasing baking sheets. 1 cup sugar. 3/4 cup peanut butter, chunky or smooth. 1 egg. 3 cups all-purpose flour, more for work surface. Pinch salt. 1 teaspoon baking powder. 1 tablespoon milk, or as needed. 1 teaspoon vanilla extract. 1/2 cup fruit jam or jelly.
|
Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended. In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze). Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.
| |
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Cinnamon Pumpkin Waffles
|
1 cup whole wheat flour. 1/4 cup wheat germ. 1/3 cup white sugar. 1 teaspoon ground cinnamon. 1 teaspoon pumpkin pie spice. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1 tablespoon baking powder. 3/4 cup milk. 1/2 cup pumpkin puree. 2 tablespoons melted butter. 2 tablespoons olive oil. 1/2 cup unsweetened applesauce. 1 egg. 1 egg white. 1/2 cup chopped pecans.
|
Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside. Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans. Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
| |
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Coconut Oat Bars
|
1 cup butter. 1 cup raw brown sugar. 2 tablespoons light corn syrup. 3 12 cups rolled oats. 1 cup dry unsweetened coconut. 13 cup chopped candied cherry.
|
Lightly grease a 12 x 9 inch pan with pam. Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted. Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined. Place the mixture on the prepared pan. Spread evenly across the pan and level the surface by pressing with a spatula. Bake in a preheated oven 325F for about 30 minutes, or until golden. Remove from oven and let cool for 10 minutes. Cut the mixture into 16 pieces using a sharp knife. Carefully transfer the squares to wire rack and cool completely. TIP: Best stored in an airtight container and eaten within 1 week. They can also be frozen for up to 1 month.
| |
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Chicken Cordon Bleu with Mushroom Sauce
|
4 whole Chicken Breasts. 1/4 pounds Gruyere Cheese, Sliced. 4 ounces, weight Ham (I Used Pancetta). 3/4 cups Panko Bread Crumbs. 1 teaspoon Tarragon. 2 Tablespoons Cooking Oil. 2 Tablespoons Butter. 5 ounces, weight Mushrooms, Chopped. 2 cloves Garlic, Minced. 1/2 whole Onion, Chopped. 1/2 teaspoons Tarragon. 1/4 teaspoons Salt. 1 Tablespoon Flour. 1/4 cups White Wine. 1/2 cups Chicken Broth. 1/4 cups Half-and-half. 1 Tablespoon Fresh Parsley, Chopped.
|
Slice the chicken breast down the middle (horizontally) to form a pocket in the chicken. Add in your cheese slices and ham. Close chicken up with either toothpicks or kitchen twine. Mix together the panko and the tarragon. Roll the breasts in the mixture. Heat a large pan on medium high heat and add in the oil. When the oil is heated, add in your breasts and cook for a minute or two on each side. Place breasts in an oven preheated to 350 degrees F and cook for 25-30 minutes or until juices run clear. While chicken is cooking, grab up a large saute pan, add the butter and melt it on medium heat. Add in the mushrooms and cook for a minute or two. Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes. Add in the flour and stir to coat. Add in the wine and chicken broth and allow the sauce to heat back up and thicken. Once thickened, remove from heat and stir in the half and half and fresh parsley. Add additional salt if needed. Pour sauce over cordon bleu chicken and serve.
| |
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Herbed Green Beans
|
1 lb fresh green beans. 2 tablespoons butter. 12 cup chopped onion. 12 cup chopped celery. 14 teaspoon crushed rosemary. 14 teaspoon basil. 1 clove garlic, minced.
|
String,break and wash green beans. Put in a sauce pan and cook uncovered 10 minutes. Add butter,onion,celery,rosemary,bash4 and garlic. Cook or steam covered for 10 more minutes.
| |
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Vanilla Chewies (Lower Fat)
|
50 g butter. 125 g low-fat cream cheese, 0 . 2% fat. 80 g brown sugar, more if you prefer your cookies sweet. 1 egg. 1 teaspoon ground vanilla bean. 250 g flour (I use spelt flour). 1 teaspoon baking powder. 1 tablespoon organic brown icing sugar. 1 teaspoon water (or more).
|
Melt butter in a small sauce-pan. In a big bowl cream the cream cheese, butter and egg. In a separate bowl combine flour, baking powder and vanilla. Gradually add this to the cream cheese mixture. Form dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Now either take small lumps of dough (aobut 1 ts) and roll between your fingers to form a long thickish string. Shape this into a pretzel or a curly loop. Or simply form into balls (size of a walnut). Place on a paper-lined cookie sheet and bake for 15 minutes at 180C/390F or until tester comes out clean. If using the glaze, mix together icing sugar and enough water to make a paste. Spread onto cooled cookies.
| |
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Pasta Salad With Chicken and Grapes
|
3 cups bow tie pasta. 2 cups cooked chicken (cubed). 2 green onions, chopped. 1 stalk celery, diced. 2 cups finely diced cheddar cheese. 2 cups seedless grapes (halved and added in just before serving). black pepper (to taste). 12 cup mayonnaise, plus. 2 tablespoons mayonnaise. 12 cup sour cream, plus. 2 tablespoons sour cream. 2 tablespoons cider vinegar. 2 -4 teaspoons sugar. 1 teaspoon dried dill weed (or to taste). 1 teaspoon seasoning salt (more if desired to taste or use white salt to taste). 1 teaspoon garlic powder (optional).
|
Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water. Place the drained pasta in a large bowl. Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine. In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine. Season with black pepper to taste. Cover and chill for a minimum of 8 hours or 24 hours. When ready to serve mix in the grapes. Delicious!
| |
[
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] |
Molasses Cookies
|
3/4 cups Unsalted Butter, melted. 1 cup Light Brown Sugar. 1 whole Egg, At Room Temperature. 1/4 cups Molasses. 2 cups All-purpose Flour. 1 teaspoon Baking Soda. 1/2 teaspoons Salt. 2 teaspoons Ground Cinnamon. 1 teaspoon Ground Cloves. 1 teaspoon Ground Ginger. 1 cup Granulated Sugar (to Roll Dough In). 2 Tablespoons Confectioners Sugar, For Dusting.
|
In a medium bowl, mix together the melted butter, light brown sugar, and egg until smooth. Stir in the molasses. In another bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger. Mix dry ingredients into the molasses mixture. Cover and chill dough for 1 hour. Preheat oven to 375 degrees. Roll dough into walnut-sized balls and roll them in the granulated sugar. Place cookies 2 inches apart onto parchment-lined baking sheets. Using the bottom of a flat glass, gently press down on the cookies to lightly flatten. Bake for 7-8 minutes until tops are cracked. Remove from baking sheets and cool on wire racks. Once cookies have completely cooled, lightly dust them with confectioners sugar.
| |
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Spinach Salad With Strawberries and Caramelized Pecans
|
23 cup whole pecans. 13 cup sugar. 14 cup water. 6 ounces baby spinach leaves, washed and patted dry. 2 cups strawberries, washed, hulled and sliced. 3 ounces chevre goat cheese, crumbled (I used French feta instead). 1 shallot, sliced thinly. 3 tablespoons extra virgin olive oil. 2 tablespoons strawberry jam sweetened with fruit juice, slightly warmed. 2 tablespoons white balsamic vinegar. fresh coarse ground black pepper.
|
CARAMELIZED PECANS: In a small saucepan, combine the sugar and water. Heat and stir on low until the sugar is dissolved. Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown. Watch boiling process carefully! Please be careful not to burn yourself! Arrange the pecans in a single layer on a lightly greased baking sheet. Drizzle the simple syrup over the pecans. Stir to coat. Allow to stand 20 minutes or so to cool and harden. Chop coarsely once cooled. STRAWBERRY DRESSING: Combine all dressing ingredients in a tight fitting jar with a lid and shake well. Yield 1/2 cup. SALAD: Meanwhile, arrange the washed spinach leaves on six individual salad plates. Top with pecan mixture, strawberries, cheese and shallots. Serve dressing on side.
| |
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] |
Kip's Creamy Green Beans
|
3 (14 ounce) cans green beans, rinsed. garlic salt. 1 (8 ounce) carton sour cream. 1 (10 ounce) can cream of mushroom soup. 8 ounces Velveeta cheese, cut into cubes (mexi mild). crushed cracker, for topping.
|
Put beans in casserole dish and sprinkle with garlic salt. Add next 3 ingredients stirring well. Sprinkle heavily with crushed crackers. Bake uncovered 375F for 30 minutes.
| |
[
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Peach Rangoon
|
8 ounces, weight Cream Cheese, Softened. 1/4 cups Sugar. 1/2 teaspoons Vanilla Extract. Pinch Of Ground Cinnamon. 1 Large Egg. 1/2 cups Peaches, Chopped. 40 Wonton Wraps. 13 cups Water, Divided. 2 cups Canola Oil. 2 Tablespoons Confectioners Sugar Plus Additional For Sprinkling. Soy Sauce For Dipping (optional). Chocolate Syrup For Drizzling Or Dipping (optional).
|
Using an electric mixer, combine cream cheese, sugar, vanilla and cinnamon until blended; then add in egg and blend well. Fold in peaches. On a clean surface, fill the center of each wonton with 1 teaspoon of cream cheese mixture. Using a pastry brush, brush the edges with water and fold in half, pressing all edges with water until sealed. Fold corners in. Repeat with remaining mixture. Heat oil over medium high heat. Test the oil with a drop of water, making sure it is hot. Carefully place 5-7 wontons using a slotted spoon in to oil. Cook for 1-2 minutes until slightly brown. Transfer to paper towels to drain. Repeat with remaining wontons. Mix confectioners sugar and 2 teaspoons of water until combined. Drizzle on top of cooked wontons. Sprinkle with confectioners sugar. Serve with soy sauce and/or chocolate syrup. To freeze: After wontons have cooled, transfer to a freezer safe container or bag to freeze. To reheat, preheat oven to 375 degrees F. Place desired amount on a baking sheet and bake for 15-20 minutes until cooked.
| |
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Sear, Braise and Glaze Boneless Ribs
|
2 lbs beef chuck boneless short ribs. 14 cup dry rub seasonings, of choice (I used Jamaican Jerk Seasoning). 1 tablespoon olive oil. 1 onion, rough chopped. 2 -4 garlic cloves, minced. 1 celery, rough chopped. 1 carrot, rough chopped. 2 cups mushrooms, wiped clean. 2 tablespoons tomato paste. salt and pepper, to taste. 1 cup hot beef broth. 1 -2 cup guinness beer. 3 sprigs fresh herbs, like thyme, oregano, lovage, parsley, bay leaf. 2 tablespoons Dijon mustard. 2 tablespoons honey. 2 tablespoons Worcestershire sauce.
|
SEASON:. Generously season the meat with the dry rub. Place in a ziplock bag and refrigerate over night. SEAR:. Seared on searing element but you can sear over Medium high direct heat. Just to brown, char, mark the meat. Remove to plate, set aside. BRAISE:. In a prepared pot over direct heat. I used my trusty cast iron Dutch oven. Pour olive oil or fat of your choice. When hot add mushrooms carrots, onions, celery, of course garlic, and paste. Yes you can use any aromatic vegetables of choice. fennel would be a good choice. You can add potatoes, turnips, parsnips, or celery root for a complete meal. Stir all together. Cook for 5 minutes. I then added hot beef broth bring it to a boil. Then place the ribs in the veggies nice a comfy. Move to indirect heat. Topped with herbs. Pour in more broth or Guinness just to come to top rim of meat to braise. Cover pot with lid, close grill. Cooking till tender about 1 1/2-2 hours. Transfer the ribs to a plate. At this point you can strain liquid and let sit to remove fat. My ribs were lean so I didn`t. GLAZE:. Removed 1/8 cup braising liquid place into a bowl add and stir in glazing ingriednts. Adding more of the braising liquid if needed to make spreadable. Remove meat from pot and place on direct heat. Brush the mixture thinly on the ribs over medium direct heat. About 3 minutes adding more glaze then flip for 3 more minutes. Till sweet, shiny and dark.
| |
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Southwestern Scrambled Eggs
|
1 tablespoon butter. 1 cup chopped country ham. 1 small red bell pepper, chopped. 6 eggs. 13 cup heavy cream. 14 teaspoon salt. 18 teaspoon pepper. 12 teaspoon chili powder. 12 teaspoon garlic powder. 4 ounces shredded cheddar cheese.
|
Heat butter in a large skillet over medium-high heat. Add ham and red pepper. Saute until ham is browned and pepper is slightly soft. Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl. Whisk vigorously until the eggs are a uniform color with no streaks. Spread ham mixture evenly in the pan. Pour egg mixture over it without stirring. As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom. Continue in this manner until eggs are almost dry. Stir egg mixture completely ("scramble") and add the shredded cheese. Stir until cheese is melted.
| |
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Deep Fried Granola French Toast
|
1 cup all-purpose flour. 18 teaspoon ground nutmeg. 12 teaspoon ground cinnamon. 1 teaspoon table salt. 1 12 teaspoons baking powder. 1 cup unsweetened vanilla almond milk or 1 cup milk, of choice. 12 cup egg substitute or 2 large eggs. 12 teaspoon vanilla extract. 10 slices Texas toast thick bread or 10 slices thick sliced bread. 1 14 cups low-fat granola. coconut oil (for frying, refined) or frying oil, of choice. powdered sugar (optional, for garnish). syrup (optional).
|
Preheat frying oil to 365 degrees, if not in a deep fryer make sure you have enough oil to float the toast. Combine dry ingredients (without granola) in a mixing bowl. Add milk, egg, and vanilla to the dry ingredients bowl and whisk until well blended. If your mixing bowl is not flat enough to allow proper dipping of the toast pieces, transfer your mix to a pie pan or other flat bottom dish. Place granola on a plate or other dish to make coating toast easier. Using a bread or serrated knife, slice each toast piece in half diagonally. Press lightly and let the knife do the work to avoid squishing the bread. Dip the toast in the batter mix, flipping to coat both sides. Depending on preference you can let some batter drip off or whip off on edge of dish before next step, but be sure to leave enough to coat the surface and pick up the granola. The goal of this step is to pick up just a little granola. Place the battered toast on the bed of granola, press lightly. Flip and press lightly again. You can also sprinkle the granola on or spread it out with your fingers for an even coating. Place prepared toast in fryer basket and when basket is full (mine allows 4 pieces) place in fryer oil. You could add one piece at a time, just personal preference here. Do not overlap or stack, leave room, this is not like frying fries. You need room for these to float in the oil and for the oil to cook the edges. Allow bread piece to cook 2-3 minutes or until golden brown (on the side in the oil). Flip and cook on the other side for an additional 2-3 minutes. Remove toast from frying and place on a plate covered with a paper towel. Optionally, sprinkle with powdered sugar while still fresh from the fryer. Continue battering, coating, and frying until all pieces are done. Also, when serving you can drizzle in syrup.
| |
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Italian Style Salmon Fillets With Vodka Sauce
|
1 tablespoon olive oil. 2 lbs salmon fillets. 1 small red onion, finely chopped. 4 -6 plum tomatoes, cored and chopped. 2 tablespoons fresh chives, finely chopped. 1 lb asparagus, tips only. 3 -4 tablespoons vodka. 1 (14 ounce) can tomatoes, crushed. 14 cup parmesan cheese, grated. 6 -8 ounces heavy cream. salt and pepper, to taste. fresh parsley, chopped.
|
heat the oil in a large saute pan over medium heat, until almost smoking. Add the salmon fillets and sear to brown, about 3 minutes a side. Add the onion , plum tomatoes, chives, asparagus tips and continue to cook for 2 minutes. Add vodka, tipping the pan toward the flame to ignite. Continue cooking until the flame goes out and the alcohol is burned off. Stir in the crushed tomatoes, grated cheese and enough heavy cream to create a pink sauce. Cook an additional 1-2 minutes, or until fish is cooked through. Season with salt and pepper. Remove the fish to serving plates and continue cooking and stirring the sauce to thicken if desired. Pour sauce over the fish and garnish with fresh parsley.
| |
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Spinach Rice
|
3 cups cooked long-grain rice. 12 cup milk. 1 tablespoon butter. 3 cups chopped spinach. 12 teaspoon cumin seed. 1 onion, chopped. 1 green chili, chopped. 1 tablespoon oil. salt.
|
Heat butter on low heat and add rice, milk and salt and cook for 1 minute. Heat the oil and fry cumin seeds until they begin to crackle. Add onion and fry for 1 minute. Then add the green chilli and fry for some time. Add spinach and salt and cook till spinach is soft. Spread spinach at the bottom of a greased jelly mould. Spread the rice on top. Press well and cover. Bake in a preheated oven for 10 minutes at 400F. While serving, invert on a plate and serve with hot cream of tomato soup ro any other thick soup.
| |
[
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] |
5-Minute Mediterranean Hummus
|
1/2 cans (15 Oz. Size) Chick Peas, Drained And Rinsed. 10 whole Pitted Kalamata Olives. 3 pieces Sun Dried Tomatoes. 2 cloves Garlic. 2 Tablespoons Feta Cheese. 2 Tablespoons Olive Oil. 1/2 Lemon, Juiced.
|
Put all the ingredients together in a food processor, put the lid on and blend until the mixture becomes smooth and creamy. Scoop it out into a bowl and serve with fresh bread, crackers or veggies.
| |
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Candied Kielbasa
|
1 cup packed brown sugar. 1/2 cup ketchup. 1/4 cup prepared horseradish. 2 pounds kielbasa sausage, sliced thin.
|
In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.
| |
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Salty and Sweet Cranberry Citrus Brine
|
1 cup kosher salt. 1 (12 fluid ounce) can frozen orange juice concentrate. 1 (12 fluid ounce) can frozen cranberry juice concentrate. 1 gallon water. 1/2 cup brown sugar. 1 cinnamon stick. 1 lemon, cut into wedges. 1 orange, cut into wedges. 1 red onion, cut into wedges. 3 cloves garlic. 4 bay leaves. 1 tablespoon dried thyme leaves. 1 tablespoon freshly ground black pepper.
|
In a large stockpot, mix together the kosher salt, orange juice concentrate, cranberry juice concentrate, water, brown sugar, cinnamon stick, lemon wedges, orange wedges, onion wedges, garlic cloves, bay leaves, thyme, and black pepper; stir until the salt and brown sugar have dissolved. To use, place a whole turkey into the brine, cover, and refrigerate 14 to 16 hours before roasting. Discard used brine.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/08/Grilled-Salmon-with-Peach-and-Pickled-Onion-Salad2-410x550.jpg"
] |
Grilled Salmon with Peach and Pickled Onion Salad
|
3 whole Large Shallots, Thinly Sliced. 3 Tablespoons Red Wine Vinegar. 2 whole Large Peaches, Pitted And Thinly Sliced. 2 Tablespoons Chopped Basil Leaves. 1 Tablespoon Capers, Drained And Rinsed. 4 Tablespoons Extra Virgin Olive Oil. 1 teaspoon Kosher Salt. 1/4 teaspoons Freshly Ground Black Pepper. 6 whole (6 Oz. Size) Center-cut Salmon Fillets.
|
Toss together the shallots and vinegar in a large bowl. Let it marinate at room temperature for 30 minutes. Add the peaches, basil, capers, and 1 tablespoon of olive oil and toss to combine. Season with salt and pepper, to taste. Place a grill pan over medium-high heat. Drizzle the salmon with the remaining 3 tablespoons of olive oil and season with salt and pepper. Grill the salmon for 5 to 6 minutes per side, until the fish is cooked through and flakes easily. Remove salmon from the pan to plates. Spoon the peach salad over the salmon and serve.
| |
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Cowboy Caviar
|
1 (16 ounce) can black beans. 1 (6 ounce) can black olives, chopped. 14 cup chopped onion. 2 tablespoons olive oil. 1 lime, juice of. 1 garlic clove, crushed. 12 teaspoon cumin. 1 small chopped bell pepper, any type any amnt. 1 dash salt. 1 dash pepper. 1 dash cayenne. 1 dash cilantro. 1 dash hot sauce. 1 (8 ounce) package cream cheese. water crackers.
|
Mash beans slightly and place in bowl. Add black olives, onion, peppers, olive oil, lime, garlic, cumin, salt, pepper, cayenne, cilantro, and hot sauce. Refrigerate, covered for at least 2 hours! Spread cream cheese over the bottom of a 9 inch pie plate or something of similar size (shallow casserole dish). Spread bean mixture on top. Garnish with more fresh cilantro if you'd like. Serve with crackers or plain corn chips.
| |
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Nicole's Chicken Pasta
|
1 (16 ounce) package bow tie pasta. 2 tablespoons olive oil, divided. 3 skinless, boneless chicken breast halves - cut into strips. salt and pepper to taste. 8 cloves garlic, minced. 1 red onion, cut into strips. 1 green bell pepper, cut into strips. 1 red bell pepper, cut into strips. 1 yellow bell pepper, cut into strips. 1 yellow squash, thickly sliced. 2 tablespoons chopped fresh basil leaves. 1/2 cup balsamic vinegar.
|
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large skillet over medium heat. Saute garlic for 2 minutes, then stir in chicken, and cook until no longer pink, and juices run clear. Remove from skillet, and set aside. Heat 1 tablespoon olive oil. Saute red onion, green bell pepper, red bell pepper, yellow bell pepper and yellow squash until tender. In a large bowl, combine pasta, chicken, pepper mixture, basil and balsamic vinegar. Toss until evenly distributed.
| |
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Simple Little Cookies
|
1 tablespoon butter. 2 tablespoons honey. 1 egg. 1 teaspoon almond extract. 1 cup rolled oats. 14 cup shredded unsweetened coconut. 14 cup slivered almonds.
|
Preheat oven to 350F. Lightly butter a large cookie sheet, or -- better -- line it with parchment paper. Cream the butter and honey. Beat in the egg and almond extract. Stir in the oat flakes, coconut and almonds. Let the dough sit for 5 minutes before spooning it out. Use a melon-baller or spoon to press the mixture against the side of the bowl, then slide the cookie gently onto the cookie sheet. Bake for 8 to 10 minutes, until just lightly browned around the edges. Remove to a rack to cool.
| |
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Sun-Dried Tomato Spread
|
8 ounces cream cheese, softened. 14 cup chopped drained sun-dried tomato packed in oil. 4 green onions, chopped. 14 cup chopped pecans. hot pepper sauce. Worcestershire sauce.
|
In a medium bowl, beat the cream cheese until smooth. Add remaining ingredients; mix well. Serve with sliced French baguettes or crackers. Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.
| |
[
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] |
Farmhouse Chowder
|
2 whole Chicken Breast, Boneless And Skinless (defrosted If Frozen). 8 cups Chicken Broth. 2 cubes Chicken Bouillon. 1 whole Medium Yellow Onion, Chopped. 4 whole Medium Carrots, Peeled And Diced. 6 Tablespoons Butter, Divided. 4 Tablespoons Flour. 4 whole Medium Russet Potatoes, Peeled And Cubed. 3/4 cups Heavy Cream. Salt And Pepper, to taste.
|
In a large pot, simmer chicken breast in chicken broth with bouillon cubes for 15 minutes or until chicken is no longer pink in the center. Remove the chicken to a plate and let it cool. Reserve broth. In another large pot over medium heat, saute onions and carrots with a pinch of salt and 2 tablespoons of butter for about 6 minutes. Add remaining butter and flour and whisk together for about 1 minute. Whisk in all of the chicken broth and bring to a boil. Season with salt and pepper to taste. Add in cubed potatoes and reduce heat. Simmer for 8-10 minutes and taste again for seasonings. Shred or cube chicken and add it into the chowder. Stir in the heavy cream. Heat through for 2 minutes and serve.
| |
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] |
Hot Salami Sandwiches
|
4 hamburger buns. 8 slices hard salami. 4 slices American cheese or 4 slices cheddar cheese. 4 slices onions (optional). 14 cup barbecue sauce.
|
Layer bottom of hamburger buns with salami, cheese, onion (if using). Spread barbecue sauce on top half of bun, and cover rest of sandwich. Wrap each sandwich in aluminum foil and bake in preheated 400 degree oven until cheese melts; about 5-10 minutes. May wrap sandwiches in paper toweling and microwave on half power until cheese melts, if desired.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/05/rmksldfr-410x307.jpg"
] |
Hearts of Palm Salad
|
1/2 Tablespoons Lemon Juice. 1 Tablespoon Capers. 3/4 Tablespoons Olive Oil. 5 ounces, weight Hearts Of Palm, Drained And Sliced. 2 ounces, weight Italian Salami, Sliced. 1 teaspoon Lemon Zest. 1 teaspoon Oregano. Salt To Taste. Pepper To Taste.
|
First, mix together the lemon juice, capers and olive oil in a small bowl. Toss and set aside. Lay out the hearts of palm and Italian salami on a plate and pour the dressing over the top. Then sprinkle with lemon zest and oregano. Taste and add salt and pepper as desired. Adapted from Dona Benta cookbook.
| |
[
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] |
Very Basic Fruit Salad
|
2 cups fresh strawberries, sliced. 2 cups green seedless grapes, halved. 1 small cantaloupe, cut into chunks. 2 firm bananas, sliced. 13 cup fresh orange juice (100% orange juice).
|
In a large bowl, combine the fruit. Pour the juice over the fruit and toss to coat. Cover and refrigerate for 4 hours and then stir just before serving.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/228852.jpg"
] |
Pumpkin and Sunflower Seed Bread
|
1 (.25 ounce) package instant yeast. 1 cup warm water. 1/4 cup honey. 4 teaspoons vegetable oil. 3 cups whole wheat flour. 1/4 cup wheat bran (optional). 1 teaspoon salt. 1/3 cup sunflower seeds. 1/3 cup shelled, toasted, chopped pumpkin seeds.
|
Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/10/IMG_0633-410x615.jpg"
] |
Chewy Coconut Granola Bars
|
3 cups Quick Cooking Oats. 1 cup Shredded Unsweetened Coconut. 1/4 cups Coconut Oil. 1/4 cups Honey. 1/4 cups Brown Sugar (lightly Packed). 1/2 teaspoons Vanilla. 2 ounces, weight Dark Chocolate, Chopped.
|
Preheat the oven to 350 F. Spread the oats and the coconut on a baking sheet and toast for 5-7 minutes. Remove from oven, let it cool and transfer to a large bowl. Prepare a 9x13 inch baking pan by spraying it lightly with non-stick cooking spray. In a medium saucepan over medium heat, combine the coconut oil, honey and brown sugar. Heat and stir until melted. Bring the mixture to a boil, stirring constantly and boil for one minute. Remove from heat and stir in the vanilla. Pour the sugar mixture into the oats and coconut and stir until evenly combined. Press the mixture into the prepared pan, pressing down very firmly. I like to lay a sheet of wax paper over the bars and press down with a metal spatula to get it as compact as possible so they dont fall apart. Place the chocolate in a microwave safe bowl or measuring cup and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until just about melted. Let it melt the last little bit just by stirring. Dont overheat the chocolate or it will seize. Spread the chocolate over the bars or drizzle it over top. Allow to cool for at least 2 hours at room temperature before cutting into bars. Store in a sealed container at room temperature for 4-5 days. Notes: 1. These bars require quick-cooking oats. If you only have rolled oats then give them a quick pulse in the food processor to break them down a bit. Otherwise, the bars will likely fall apart. 2. Also, the chocolate on these bars is a very thin layer on top, not quite reaching the very edges if you spread it. If you want a thicker layer you could double the amount of chocolate used, or you could just drizzle it across the bars. 3. I toasted my oats and coconut, but you dont need to bother if you dont want to. It just adds a little more flavour!
| |
[
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] |
Creamy Chicken Salad
|
2 (10 ounce) cans canned chicken, drained. 8 ounces cream cheese. 12 cup sour cream. 1 tablespoon fresh ground black pepper. 2 tablespoons Worcestershire sauce. 2 -3 tablespoons dried onion flakes. garlic powder, to taste.
|
Drain chicken. Combine cream cheese, sour cream, pepper, worcestershire, onion, and garlic powder. Mix well. Add drained chicken and mix well. Allow to refrigerate for a couple hours to let the flavors develop and the onions soften. Serve with crackers or make a sandwich!
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2010/10/Cornbread.chili_.jpg"
] |
Cornbread
|
1- 1/2 cup Cornmeal. 1- 1/4 cup Milk. 1 Tablespoon Vinegar. 1 whole Egg. 1/2 cups All-purpose Flour. 1- 1/2 teaspoon Baking Powder. 1 teaspoon Baking Soda. 1 teaspoon Salt.
|
Place cornmeal and wet ingredients in a bowl to soak. In a separate bowl, add and mix dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and mix with a spoon. Do not over mix. (The batter will be thick). Place in a 9x9 pan (preferably lined with parchment paper). Cook at 350F for about 15-20 minutes, depending on your oven. Best served warm and fresh. We eat ours with Rogers Golden syrup or honey and butter.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/94/47/2/picucW7Fj.jpg"
] |
Apples and Cinnamon Barbecue Sauce
|
1 cup applesauce. 12 cup ketchup. 6 tablespoons lemon juice. 1 14 cups light brown sugar, packed. 12 teaspoon paprika. 12 teaspoon garlic powder. 12 teaspoon onion powder. 12 teaspoon ground cinnamon. salt and pepper, to taste.
|
Combine all the ingredients together in a heavy saucepan. Bring the mixture to a boil, stirring constantly. Reduce the heat to low and continue to cook and stir for about 4 more minutes (making sure sugar is completely dissolved). Continue to cook on the lowest possible heat, uncovered (without stirring) for 15 more minutes. This sauce can be refrigerated or stored in the freezer.
| |
[
"http://del.h-cdn.co/assets/cm/15/10/54f65835841d3_-_ot-cake-waffles-cream-cheese-whipped-cream-recipe-fw1113-xl.jpg"
] |
Carrot Cake Waffles with Cream Cheese Whipped Cream
|
1 c. Silvana's Kitchen Gluten-Free All-Purpose Flour. 1 tsp. baking powder. 1/2 tsp. baking soda. 1/2 tsp. ground cinnamon. 1/4 tsp. salt. 1 c. light brown sugar. 1/4 c. sour cream. 4 tbsp. unsalted butter. 1 large egg. 2 tsp. pure vanilla extract. 2 medium carrots. 1/2 c. walnuts. 1 c. heavy cream. 2 tbsp. confectioners' sugar. 1/4 c. whipped cream cheese. warm maple syrup.
|
Preheat oven to 200 degrees F and set a rack in a rimmed baking sheet. In a medium bowl, whisk flour with baking powder, baking soda, cinnamon, and salt. In a large bowl, whisk brown sugar with sour cream, butter, egg, and 1 teaspoon of vanilla. Using a wooden spoon, stir in dry ingredients, then stir in carrots and walnuts. Preheat a waffle iron and brush with butter. Scoop 1/3 cup of batter into center of iron, spreading batter with the back of a spoon. Close iron and cook until waffle is deeply golden and crispy, about 5 minutes. Transfer waffle to rack in oven. Repeat with remaining batter. Meanwhile, in a medium bowl, using a handheld electric mixer, beat heavy cream at medium speed until soft peaks form. Reduce speed to low and beat in confectioners' sugar, cream cheese, and remaining 1 teaspoon of vanilla until firm peaks form. Serve waffles with whipped cream and maple syrup.Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/09/Focaccia-close-up-410x274.jpg"
] |
Herbed Focaccia with Caramelized Onions and Olives
|
3 whole Onions (on The Smaller Side). 2 Tablespoons Butter. 1 Tablespoon Olive Oil. 2 pinches Kosher Salt. 1 teaspoon Honey. 1 cup Warm Water (110 F). 1 package (1/4 Oz. Size) Active Dry Yeast. 2- 3/4 cups Bread Flour, Plus More For Dusting Work Space. 1 teaspoon Kosher Salt. 2- 1/2 teaspoons Italian Seasoning. 1 teaspoon Garlic Powder. 1/4 teaspoons Black Pepepr. 1 Tablespoon Olive Oil, For Coating Bowl Greasing Baking Sheet. 1/4 cups Kalamata Olives, Halved. 1 whole Drizzle Of Roasted Garlic Olive Oil, For Finished Bread (optional).
|
Halve and peel 3 small onions and slice them into vertical strips. Heat butter and one tablespoon of olive oil in a medium skillet over medium heat. Add in the onions and sprinkle with a pinch or two of salt. Cover the skillet, stirring occasionally until onions are a deep golden. The whole caramelizing onions bit takes about 20-25 minutes so you can get crackin on the dough. Meanwhile make the dough. Mix the honey, warm water and yeast in a small measuring cup or bowl. Let the mixture proof for 10 minutes In a large bowl, stir together flour, salt, Italian seasoning, garlic powder and black pepper. Add the yeast/water to the dry ingredients stirring to combine. Continue mixing until the dough has pulled together. Then, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place dough in bowl and turn to coat the dough with oil (going up and around the sides of the bowl). Cover with a damp cloth and let it rise in a warm/dry place for 30-45 minutes. Preheat oven to 425 F and grease a rimmed baking sheet with a little olive oil. Punch dough down, place it on the greased baking sheet and spread it out using your fingertips. Pat dough into a 1/2-inch thick rectangle {keep it rustic looking}. Using your knuckles, make indentations in the dough about 1/2-inch apart. If you are making plain (without toppings) then prick dough with a fork in addition to making the indentations. Top the dough with caramelized onions and olives and bake for 17-20 minutes or until the focaccia is golden brown. Remove it from the oven, let it cool slightly, drizzle with roasted garlic olive oil, slice and serve!
| |
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] |
Wild Garlic Pesto
|
50 g sliced almonds (optional, alternative pinenuts). 12 teaspoon salt. 14 teaspoon fresh ground pepper. 75 g wild garlic sprouts. 150 ml olive oil to cover in the jars. extra to cover in the jar. parmesan cheese, to serve (or grana padano or pecorino).
|
In a small pan, gently roast the sliced almonds. Dont use any cooking oil. Add almonds, salt, pepper and wild garlic leaves to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients. Slowly add oil through feed tube to make a nice paste. Taste and add more salt and pepper if you like...or add it later when you add the pesto to a meal. Add more oil if you prefer it creamy. Once everything is combined, scoop the pesto into a small, clean canning jar with a lid. I used a spatula to get everything out of the food processor and into the jar without loss or too much hassle. Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months...if you dont eat it all by then. When you take some of the pesto out, remember to cover it back up again with olive oil as needed. Serve on pasta and add fresh grated parmesan, grana padano or pecorino cheese.
| |
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] |
Quick and Easy Chicken Lo Mein
|
1 (15 ounce) package oriental-flavor instant ramen noodles. 1 tablespoon sesame oil. 1 12 teaspoons fresh garlic, finely chopped. 1 lb chicken breast, chop into 1/2-inch cubes. 4 cups coleslaw mix. 2 tablespoons green onions, chopped. light soy sauce.
|
Break noodles in half; cook according to package directions. Rinse with hot water; drain well. Meanwhile, in large skillet or wok, heat oil over MED-HIGH; saute garlic to fragrant, stirring constantly. Add seasoning packet from mix and the chicken. Continue cooking; stirring until chicken is no longer pink, about 5 minutes,. Stir in coleslaw mix. Continue cooking, stirring constantly, until cabbage is slightly soft but crisp, about 1 minutes. Stir in cooked noodles and green onions. Cook,stirring constantly until heated through, about 1 1/2 minutes. Season to taste with lite soy sauce. Note: Add some red pepper flakes for heat, if desired.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/12/broiledsquidtubes3-410x306.jpg"
] |
Broiled Squid with Montreal Steak Spice
|
300 grams Squid Tubes. 2 Tablespoons Olive Oil. 2 Tablespoons Fresh Squeezed Lemon Juice. 1 Tablespoon Fresh Parsley, Chopped. 2 Tablespoons Montreal Steak Spice.
|
1. Turn the oven broiler on high. 2. Wash squid and pat dry, insert a knife into the squid and cut in half, but do not cut all the way through (as shown on the related link). Cut rings as far through as possible, just dont cut them all the way in half. 3. Mix olive oil, lemon juice and parsley in a bowl. 4. Dip squid tubes into oil mixture and place onto a rimmed baking sheet. 5. Sprinkle steak spice all over the squid. Put pan into the oven and broil for 10 to 12 minutes. 6. Enjoy!
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/18836.jpg",
"http://images.media-allrecipes.com/userphotos/256x256/18837.jpg"
] |
Scotch Scones
|
2 cups all-purpose flour. 3/4 cup white sugar. 1 tablespoon baking powder. salt. 3/4 cup butter. 1/2 cup raisins. 1 egg. 1/4 cup milk.
|
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12. Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.
| |
[
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] |
Mrs. Field's Triple-Layered Lemon Bars
|
12 cup salted butter (1 stick). 14 cup confectioners' sugar. 1 teaspoon vanilla extract. 1 cup flour. 8 ounces cream cheese, softened. 1 12 cups confectioners' sugar. 1 egg, large. 1 teaspoon lemon extract. 4 egg yolks, large. 1 tablespoon cornstarch. 34 cup granulated sugar. 34 cup water. 2 teaspoons lemon peel, grated. 14 cup freshly-squeezed lemon juice. 2 tablespoons salted butter, softened. 2 tablespoons confectioners' sugar.
|
Preheat oven to 325. Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated. Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes. Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature. Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate. Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes. Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.
| |
[
"http://assets.epicurious.com/photos/560d99cdf3a00aeb2f1cf67e/master/pass/238781.jpg"
] |
Grilled Chicken and Shrimp Kebabs with Lemon and Garlic
|
24 uncooked large shrimp, unpeeled, deveined (thawed if frozen). 12 chicken tenders. 1/3 cup fresh lemon juice. 2 tablespoons finely grated lemon peel. 2 garlic cloves, minced. 2/3 cup olive oil. Baby lettuces.
|
Thread 4 shrimp on each of 6 metal skewers; place on rimmed baking sheet. Loosely thread 2 chicken tenders on each of 6 metal skewers; place on another rimmed baking sheet. Whisk lemon juice, lemon peel, and garlic in medium bowl; slowly whisk in oil. Season marinade with salt and pepper. Pour marinade over skewers, dividing equally. Prepare barbecue (medium-high heat). Arrange lettuces on large platter. Grill chicken until cooked through, about 5 minutes per side. Grill shrimp until pink on outside and opaque in center, about 4 minutes per side. Remove kebabs from grill; place atop lettuce. Serve with Tomato-Avocado Salsa and Chipotle Aioli .
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/18/85/45/piclODObs.jpg"
] |
Beef in Red Wine
|
4 tablespoons olive oil. 1 lb steak, diced. 3 onions, sliced. 3 garlic cloves, finely sliced. 2 teaspoons dried oregano. 2 glasses red wine. 400 g chopped tomatoes.
|
Heat athe oil in a pan. Fry steak for 2 mins until brown. Remove steak to a plate then throw the onions and garlic and oregano into the pan. Fry for 5 minutes until starting to turn golden. Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Return the meat to the pan with any juices, then simmer for a few minutes to reheat. I like to serve this with a herb mash or rice.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/80/84/4/picInzFDv.jpg"
] |
Tempting Tuna Salad
|
2 (6 1/2 ounce) cans tuna, drained and flaked. 12 cup mayonnaise. 34 cup thinly sliced celery. 1 hard-boiled egg, chopped. 1 tablespoon finely chopped parsley.
|
In medium bowl, combine all ingredients. Cover and chill about one hour to blend flavors. Serve on crackers, bread, or a bed of mixed greens. Optional: You may also add to the above 1/4 cup sliced stuffed Spanish olives and/or 1 tablespoon finely chopped onion.
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[
"http://images.media-allrecipes.com/userphotos/256x256/1920850.jpg"
] |
NO YOLKS Easy Slow Cooker Beef Noodle Stew
|
1 pound lean cubed stewing beef. 1 onion, chopped. 8 ounces whole or sliced button mushrooms. 2 teaspoons minced garlic. 1 teaspoon dried thyme leaves. 1 teaspoon dried rosemary leaves. 2 1/4 cups sodium-reduced beef broth, divided. 1 (19 ounce) can diced tomatoes. 2 tablespoons cornstarch. 1 1/2 cups frozen diced mixed vegetables (such as carrots, green beans and peas), thawed. 1/2 (12 ounce) package NO YOLKS Dumplings.
|
Place the beef, onion, mushrooms, garlic, thyme and rosemary in the crock of a 4 to 5 quart slow cooker. Stir in 2 cups (500 mL) broth and the tomatoes. Set the heat to Low and cook for 6 to 7 1/2 hours (or up to 10 hours). Turn the heat to High. Whisk the remaining broth with the cornstarch. Stir into the slow cooker until well combined; add the vegetables. Cover and cook for an additional 20 to 30 minutes or until heated through. Meanwhile, prepare the noodles according to package directions. Spoon the hot stew over the noodles to serve.
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/30/30/44/pic41FRLs.jpg"
] |
Tahinopita
|
2 14 cups whole wheat pastry flour or 2 14 cups unbleached white flour. 3 14 teaspoons baking soda, sifted. 12 teaspoon salt. 1 teaspoon cinnamon. 34 cup tahini. 34 cup orange juice. 12 cup sugar. 12-34 cup raisins (I used half each Thompson and golden raisins). 13 cup walnuts, finely chopped (optional). 12 cup sugar (optional). 13 cup water (optional).
|
Preheat the oven to 350F Oil an 8-by-8 inch square pan or a 9-inch round pan and dust thoroughly with flour. Sift together the flour, baking powder, salt, and cinnamon. Pour the tahini into a large mixing bowl and slowly drizzle in the orange juice while beating with an electric beater. Add the sugar and beat well for several minutes, until this mixture is smooth and lighter in color. Add the dry ingredients and continue mixing with the beaters. The dough will be thick like cookie dough, so you'll have to stop and clean the beaters out when they get bogged down! Be patient, it IS worth it. :-D When it's well mixed, knead in the raisins and walnuts, if using- they ARE tasty! Press the dough into the prepared pan, using a spatula or slightly moistened fingers to press the dough into place and smooth out the top. Bake for 35 to 38 minutes, until light golden brown on top- be sure it's baked through, but careful not to let it dry out. Let the cake rest in the pan for several minutes, then remove from the pan and cool on a wire rack. You have three options: eat the cake just like this (YUMMM), dust it lightly with powdered sugar, or, as Jennifer says, you can "be really Greek about it" and make a sugar syrup: Boil the sugar and water together in a small saucepan for about 10 minutes to form a slightly thick syrup. Drizzle the syrup liberally over the top of the cake and brush on the sides. Whichever way you decide, cut this edible Greek glory into squares or wedges and enjoy!
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/21/14/57/piccYvna9.jpg"
] |
Old Fashion Fudge Pie
|
2 (1 ounce) semi-sweet chocolate baking squares. 12 cup butter. 1 cup sugar. 2 eggs, beaten. 12 cup pecans, chopped (optional). 1 (9 inch) unbaked pie shells.
|
Preheat oven to 375 degrees . Melt chocolate and butter together in heavy saucepan over low heat. Remove the pan from the heat and add sugar, then eggs; beat well. Pour the filling in unbaked pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/10/48/00/picHyycVl.jpg"
] |
Skillet Burgers
|
1 lb ground beef. 1 cup onion, chopped. 1 cup celery, chopped. 1 (8 ounce) can tomato sauce. 1 (10 3/4 ounce) can condensed tomato soup. 1 dash bottled hot pepper sauce. 34 teaspoon salt. 12 teaspoon msg. 14 teaspoon chili powder.
|
Brown ground beef. Add onion and celery and cook till tender but not brown. Add remaining ingredients and simmer uncovered for 30 minutes. Serve on buns.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/11/002-small-410x272.jpg"
] |
Fresh Pasta Dough
|
11 ounces, weight All-purpose Flour (11 Ounces Is About 2 1/4 Cups). 3 whole Eggs. 1 pinch Salt.
|
1. Form the flour into a big well on a clean work surface. Crack the eggs into the well along with the salt. With a fork, break up the eggs while slowly incorporating the flour. Avoid breaking the well so that the egg doesnt run all over the place. Once a soft dough starts to form, bring it together with your clean hands into a firm ball of dough. 2. Knead the ball of dough for 3-4 minutes to completely make it uniform and smooth. Then wrap it in plastic and set it aside to rest for an hour. This allows the gluten in the flour to relax and makes the dough tender. 3. Once it is rested, unwrap the dough and cut it in half. Either with a stand mixer pasta roller attachment or a hand roller, keep rolling out the first half until it is so thin that you can almost see your hand through it. It will be too long to work with by this point, so cut the rolled out sheet in half. Repeat with the other half of the dough ball. 4. Cut the pasta dough into the desired shape. The stand mixer rolling attachment also comes with a spaghetti cutter and fettuccine cutter. You could also hand cut ravioli or pappardelle. The pasta-bilities are endless! 5. Once you finish rolling out and cutting the pasta, cover it with a tea towel while you bring a pot of water to a boil. Then just boil the pasta for 2-3 minutes until it is tender. Thats another great thing about fresh pasta. It cooks much faster than dry pasta! I always like to get cooked pasta into the pot of whichever sauce I am making and let it absorb the sauce for a minute, then just plate it and serve.
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[
"http://images.media-allrecipes.com/userphotos/256x256/1923770.jpg"
] |
Peach Cobbler in a Mug
|
1 tablespoon butter. 2 tablespoons white sugar. 2 tablespoons all-purpose flour. 1 tablespoon nonfat dry milk powder. 1/8 teaspoon baking powder. 1/8 teaspoon ground cinnamon. 1 pinch salt. 2 tablespoons water. 1 (4 ounce) container diced peaches, well drained.
|
Place butter into a microwave-safe cup and heat on high in microwave until melted, about 20 seconds. Combine sugar, flour, milk powder, baking powder, cinnamon, and salt in a small bowl; add water and stir. Transfer sugar mixture to the mug and stir with a fork until batter is well mixed. Add peaches to top of batter. Heat in the microwave on 70 percent power for 2 minutes. Let mug stand in the microwave for 1 minute more. Cool slightly.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/667254.jpg",
"http://images.media-allrecipes.com/userphotos/256x256/667256.jpg"
] |
German Chocolate Sauerkraut Cake
|
2/3 cup butter. 1 1/3 cups white sugar. 3 eggs. 1 teaspoon vanilla extract. 1/2 cup unsweetened cocoa powder. 2 1/4 cups sifted all-purpose flour. 1 teaspoon baking powder. 3/4 teaspoon baking soda. 1/4 teaspoon salt. 1 1/4 cups water. 2/3 cup drained and chopped sauerkraut.
|
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square. Thoroughly cream together butter and sugar. Beat in eggs and vanilla. Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.
| |
[
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"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/41/73/44/picDXi81E.jpg"
] |
Cherry Tomatoes With Tamarind Dressing
|
12 teaspoon cumin seed. 12 teaspoon fennel seed. 2 teaspoons tamarind paste. 2 tablespoons hot water. 1 -2 teaspoon mild honey. 1 tablespoon extra virgin olive oil. 14 teaspoon salt. 14 teaspoon black pepper. 3 cups mixed cherry tomatoes, halved (1 pound).
|
Toast cumin and fennel seeds then coarsely crush using a mortar and pestle. Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended. Add tomatoes and toasted seeds and toss to coat. Let stand at room temperature 1 hour, then season with salt to taste. (We found if it sat many more hours in the fridge it was not to our tastes at all because the fennel flavour became stronger. ).
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/196910.jpg",
"http://images.media-allrecipes.com/userphotos/256x256/371797.jpg",
"http://images.media-allrecipes.com/userphotos/256x256/196879.jpg"
] |
Apple Shortbread Pie
|
2 cups all-purpose flour. 1/2 cup white sugar. 1/4 teaspoon salt. 3/4 cup chilled butter, diced. 2 egg yolks, beaten. 1 1/4 pounds Golden Delicious apple - peeled, cored and cut into 1/4 inch slices. 1/4 cup light brown sugar, packed. 1 tablespoon all-purpose flour. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg.
|
Preheat oven to 400 degrees F (200 degrees C.) Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan. In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top. Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/03/brownies3-410x546.jpg"
] |
Sea-Salted Peanut Butter Brownie Bars
|
1 cup Unsalted Butter, Softened To Room Temperature, Divided + 1 Tablespoon. 1/2 cups Granulated Sugar. 1/2 cups Honey. 2 whole Eggs. 1/4 cups Stout Beer. 1 Tablespoon Pure Vanilla Extract + 1 Teaspoon. 13 cups Cocoa Powder. 3/4 cups All-purpose Flour. 1/2 teaspoons Fine Sea Salt. 1/4 teaspoons Baking Powder. 3/4 cups Creamy Peanut Butter. 1 cup Confectioners Sugar. 1 teaspoon Ground Cinnamon. 1/2 teaspoons Ground Nutmeg. 1 Tablespoon Heavy Cream. 12 ounces, weight Semi-sweet Chocolate Chips (optional). 1 Tablespoon Coarse Sea Salt (for Garnish.
|
Preheat your oven to 375 degrees F and line an 8x8 baking dish with parchment paper. Spray the parchment paper with a non-stick spray and set aside. In the bowl of your stand mixer, with paddle attachment fixed, cream together 1/2 cup of butter, sugar and honey. Add the eggs, one at a time, and mix to combine completely after each one. Add the beer and a tablespoon of vanilla extract. Beat until creamy and all ingredients are completely incorporated. In a separate bowl, whisk together the cocoa powder, flour, fine sea salt and baking powder. In 1/2 cup increments, add the dry ingredient into the wet. Mix until completely combined. Pour the brownie batter into your prepared dish and bake for about 30-35 minutes or until a toothpick comes out clean. Remove from oven and let cool completely (about 1 hour). Meanwhile, prepare your peanut butter filling. In the bowl of your stand mixer (with paddle attachment fixed) cream together the remaining 1/2 cup of softened butter and the peanut butter. Once smooth, slowly mix in the confectioners sugar until creamy and incorporated. Add in the cinnamon, nutmeg, and heavy cream. Once the brownies have cooled, spread the peanut butter filling on top of the brownies (all the while leaving the brownies in the baking dish). Cover and refrigerate over night or until peanut butter has slightly hardened. Once cooled and slightly hardened, remove from the refrigerator, and remove the parchment paper (along with the brownies) from the baking dish. Transfer to a cutting board. In a small dish, melt your semi-sweet chocolate chips along with a tablespoon of butter in the microwave oven. In increments of 30 seconds, stir in between each increment until all of the chips have melted. Drizzle the brownies with the melted chocolate (optional), and shake some coarse sea salt on top. Cut the brownies into 1 1/2 inch x 1 1/2 inch squares and keep refrigerated or store at room temperature until ready to serve. Enjoy!
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/05/Pineapple-Banana-Bread-410x273.jpg"
] |
Pineapple-Banana Bread
|
3 cups All-purpose, Unbleached Flour. 2 cups Granulated Sugar. 1 teaspoon Table Salt. 1 teaspoon Baking Soda. 1 teaspoon Ground Cinnamon. 3 whole Eggs. 1- 1/4 cup Vegetable Oil. 2 teaspoons Vanilla Extract. 1 can (8 Oz. Size) Crushed Pineapple. 2 cups Ripe Banana. 1 cup Toasted And Chopped Walnuts (optional).
|
1. In a medium bowl, combine the flour, sugar, salt, baking soda and cinnamon; set aside. In a large bowl, beat the eggs, oil and vanilla until creamy; stir in pineapple and bananas. With a rubber spatula, fold in the dry ingredients just until moistened. Add walnuts, if using. 2. Pour into two greased 8-inch x 4-inch x 2-inch loaf pans. 3. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
| |
[
"http://assets.epicurious.com/photos/5612e5c1ce6afd7f75653d36/master/pass/101623.jpg"
] |
Fougasse with Provencal Herbs
|
1 1/2 cups warm water (105F to 115F). 1 teaspoon dry yeast. 4 cups (about) unbleached all purpose flour. 2 tablespoons dried herbes de Provence*. 2 teaspoons fine sea salt. 4 tablespoons olive oil. Yellow cornmeal. *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory and fennel seeds can be substituted..
|
Pour 1 1/2 cups warm water into large bowl; sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Stir in 1 cup flour, 1 tablespoon herbes de Provence and sea salt, then 2 tablespoons oil until well blended. Mix in enough flour, 1 cup at a time, to form thick and slightly sticky dough. Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 5 minutes. Form into ball. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let rise in warm draft-free area until doubled, about 1 hour. Position 1 rack in center and 1 rack in top third of oven and preheat to 450F. Sprinkle 2 baking sheets generously with cornmeal. Punch dough down. Turn out onto floured surface; divide in half. Press out each half to 11x8-inch irregularly shaped oval. Transfer to prepared baking sheets. Brush each oval with 1 tablespoon oil. Sprinkle each with 1 1/2 teaspoons herbes de Provence. Using sharp knife, make several 2-inch-long cuts in each oval (do not cut through edges), spacing cuts evenly apart and cutting through dough to work surface. Pull dough apart at cuts to create openings. Cover loosely with plastic; let rise in warm draft-free area until slightly puffed, about 20 minutes. Place dough in oven. Immediately pour about 1/4 cup water onto bottom of oven, creating steam. Bake breads until golden on top and slightly crisp on bottom, switching sheets between racks and turning front of each sheet to back of oven halfway through baking, about 18 minutes. Transfer sheets to racks; cool breads 10 minutes. Serve warm or at room temperature.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/227266.jpg"
] |
Split Pea Soup with Tofu
|
1 tablespoon olive oil. 1 white onion, finely chopped. 3 cloves garlic, pressed. 4 small red potatoes, diced. 1 cup peeled, diced carrots. 1 pound dry green split peas. 4 cups vegetable broth. 1 (16 ounce) package soft tofu. 1 (6 ounce) bag fresh spinach, finely chopped. 1 tablespoon dried basil. salt and pepper to taste.
|
Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender. In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour. In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/818336.jpg",
"http://images.media-allrecipes.com/userphotos/256x256/878448.jpg"
] |
Green Monster Smoothie
|
2 cups baby spinach. 2 apples, peeled, cored, and chopped. 2 bananas, sliced. 1 cup chopped carrots. 1 cup orange juice. 1 cup fresh strawberries. 1 cup ice.
|
Blend spinach, apples, bananas, carrots, orange juice, strawberries, and ice in a blender until smooth.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/19/20/87/picgDLV4u.jpg"
] |
Portabella Enchiladas
|
12 yellow onion, chopped. 12 green bell pepper, chopped. 1 medium tomatoes, chopped. 1 (15 ounce) can black beans, rinsed, drained, and smashed. 1 (15 ounce) can enchilada sauce (we used organic). 2 cups hot salsa (any spice level, we picked Hot). 6 flour tortillas. 1 cup cheddar cheese, grated. 1 cup fontina, sliced into blocks, 3 pieces each enchilada. 2 large portabella mushrooms, diced. fat free sour cream, if desired.
|
In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside. In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above. Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes. Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/98/28/5/pichgDkEJ.jpg"
] |
Delicious Chicken Poblano
|
3 chicken breasts. 1 lime. 1 medium yellow onion, chopped. 2 poblano peppers, chopped into 1/4 ",pieces and seeded. 12 cup sour cream. 1 (8 ounce) carton whipping cream. 1 cup shredded monterey jack cheese. 14 cup butter. salt, to taste. pepper, to taste. thyme, to taste.
|
Shake pepper and thyme on chicken breasts. Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven). Set aside in a baking dish and preheat oven to 375 degrees. In a saute pan, melt butter and saute onion and poblano peppers till soft. Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt. Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton). Turn on blender and puree, leaving some of the texture- set aside. Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them. Take the remainder of the peppers and onion and place them on top of the chickens. Cover the top with cheese and lightly sprinkle thyme on top of everything. Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then. Serving suggestion: With rice!
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/05/Basil-Chicken-Kabobs-410x301.jpg"
] |
Basil-Red Bell Pepper Chicken Tikka
|
1/2 pounds Boneless, Skinless Chicken, Cut Into Small Chunks. 1/4 cups Yogurt. 2 Tablespoons Fresh Grated Ginger. 4 cloves Garlic, Peeled. 8 pieces Basil Leaves. 2 whole Red Bell Peppers, Stem And Seeds Removed, Cut Into Bite-size Chunks, Divided Use. 1 whole Large Egg. 5 Tablespoons Water. 1/2 cups Bread Crumbs. 4 Tablespoons Corn Flour. 1/4 cups Shredded Cheese I Used Parmesan, Use Your Preferred Type Or Skip. 2 teaspoons Red Chili Flakes. 2 teaspoons Salt As Per Taste. 1/4 cups Oil. 2 Tablespoons Lemon Juice. 1 whole Avocado.
|
Into a food processor, add chicken, yogurt, ginger, garlic, basil leaves, 1/2 cup bell peppers, egg and water. Use the chopping blade and pulse/churn to make a smooth and thick almost dough like batter. In a large bowl, add the chicken mixture, bread crumbs, corn flour, Parmesan cheese, chili flakes and salt and give it a good mix to combine everything. Once the mixture is well combined, make small (palm-sized) patties and set them on a platter. (Makes 15 patties) Heat a large non-stick pan over medium high heat. Dab the remaining red bell pepper with some oil and roast them in the pan until they have brown marks on them (takes 3-4 minutes). Remove from heat and allow them to cool in a bowl. In the same non-stick pan, add some more oil and saute the already made patties till they are dark brown in color and chicken is evenly cooked on all sides. Then add the lemon juice and continue cooking for 5 minutes longer. Peel, pit and cut the avocado into long strips. (Do this step just before serving as avocado will turn brown very quickly due to high iron content). Serve the tikkas along with roasted peppers and avocado.
| |
[
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] |
The Lady's Perfect Scrambled Eggs ( Paula Deen )
|
8 eggs. 3 tablespoons sour cream. 1 tablespoon water. salt & freshly ground black pepper. 2 tablespoons butter. 12-34 cup grated cheddar cheese.
|
In a medium sized bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally, until just set. Stir in the cheese just before serving. Cook until you reach desired consistency.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/13/35/70/picDvQqCr.jpg"
] |
Fish Madelene
|
1 12 lbs flounder or 1 12 lbs other mild white fish fillets. 12 cup sliced almonds. 14 cup parsley, chopped. 4 tablespoons butter, melt. 1 tablespoon white wine. 1 tablespoon lemon juice. lemon pepper.
|
Place fish in a shallow baking dish, in a single layer. Sprinkle fish with lemon pepper. Sprinkle fish with almonds and parsley. In a small bowl combine butter, wine and lemon juice. Pour over fish. Cover and bake at 350 for 10minutes. Uncover and bake another 10 minutes. Remove from oven and let set 5 minutes before serving.
|
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