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Fudge Dessert/Fondue Sauce Ingredients: - 1 (14 1/2 ounce) can evaporated milk - 2 cups sugar - 4 ounces unsweetened chocolate - 14 cup butter or 14 cup margarine - 1 teaspoon vanilla - 12 teaspoon salt Directions: - Heat milk and sugar to rolling boil, stirring constantly. - Boil and stir 1 minute. - Add chocolate, stirring until melted. - Beat over heat until smooth. - (If sauce has slightly curdled appearance, beat vigorously until creamy smooth). - Remove from heat; blend in butter, vanilla, and salt.
This is the Ultimate Chili Shrimp Ingredients: - 350 grams Shrimp - 1/4 large Onion - 2 clove Garlic - 1 the same size as the two cloves of garlic Ginger - 1/2 of a large tomato Tomato - 1 tbsp Doubanjiang - 1 tbsp Sugar - 1 tbsp Vinegar - 2 tbsp Ketchup - 1/2 tsp Salt - 100 ml Water - 1 few drops Soy sauce - 1 tsp Weipa or Chinese chicken stock granules - 2 tbsp Shaoxing wine or sake - 1 tbsp Sake - 1 tbsp Katakuriko Directions: - Finely chop the onion, garlic, and ginger. - Mix the ingredeitns. - Dice the tomato. - Put the shrimp in a plastic bag, add the ingredients and mix. - Heat 2 tablespoons of vegetable oil over medium heat and fry the garlic, ginger, and onions until it becomes fragrant. - Then, add 1 tablespoon of doubanjiang spicy bean paste. - Add the tomatoes and fry over high heat until they become soft, then set to medium heat and add the ingredients. - Cook for 3 minutes. - Once the tomatoes lose their shape, add the shrimp! - The trick is to not stir the shrimp. - Once it cooks through one side, flip them over and cook the other side. - Once the shrimp has cooked through, stir the entire pan for the first time. - Stir ituntil the the shrimp is well-mixed with the sauce.
Zuvers Barbecue Sauce Ingredients: - 14 cup molasses - 1 cup ketchup - 6 tablespoons apple cider vinegar - 1 tablespoon Worcestershire sauce - 5 teaspoons liquid smoke - 34 cup brown sugar - 12 teaspoon onion powder - 1 12 teaspoons chili powder - 12 teaspoon dry mustard - 34 teaspoon garlic powder - 1 tablespoon cornstarch - 1 tablespoon water Directions: - Mix first 5 ingredients in sauce pan. - Turn burner on low. - Mix next 5 dry ingredients in a separate bowl, and stir into the wet ingredients a little at a time, to make sure everything is smooth. - Once it is all mixed together, turn burner to medium and bring to a simmer, stirring occassionally. - Simmer 15 minutes to meld flavors. - Mix cornstarch and water, stir into sauce and simmer 5 more minutes.
Yeast Bread Rolls or Loaves Ingredients: - 1 (8 ounce) package dry yeast - 12 cup warm water - 1 cup milk - 12 cup margarine or 12 cup butter - 12 cup sugar - 1 cup water, lukewarm - 1 tablespoon salt - 2 eggs - 8 cups flour (approximately) Directions: - Dissove yeast in 1/2 C warm water. - Place milk, margarine, and sugar in sauce pan. - heat only enough to melt margarine. - Add 1 C water to milk mixture( water should be warm enough to make mixyure lukewarm). - Add salt and yeast mixture. - Pour into mixing bowl. - Add eggs and mix with mixer. - Add about 5 C flour to make spongy. - Let dough rise until doubled in size. - Work in enough flour ( about 3 C ) to make a firm dough. - let rise again until doubled in size. - Make into rolls or loaves and place in a well greased pan. - Let rise again. - Bake at 375* until brown or about 20 minute.
Vicki's Vegetarian Chili Ingredients: - 1 tablespoon olive oil - 12 medium onion, chopped - 2 bay leaves - 1 teaspoon ground cumin - 2 tablespoons oregano - 1 tablespoon salt - 2 stalks celery, chopped - 1 jalapeno pepper, diced - 4 garlic cloves, minced - 24 ounces tofu, burger type crumbled - 28 ounces canned tomatoes, diced - 1 (15 ounce) can Rotel Tomatoes, extra hot if available - 14 cup chili powder - 1 tablespoon ground black pepper - 15 ounces kidney beans, canned - 15 ounces garbanzo beans, canned - 15 ounces black beans, canned Directions: - Heat oil in large pot over medium heat. - Stir in onion, bay leaves, celery, jalapeno, and garlic. - Cook until onion is tender. - Stir in cumin, oregano, salt, black pepper, chile powder, and both canned tomatoes. - Reduce heat, cover pot and cook 10 minutes. - Add tofu and canned beans. - Heat to a strong simmer. - Reduce heat to low and simmer slowly for 45 minutes. - Remove bay leaves before serving. - For the Vegan's don't serve with dairy products such as the cheese and sour cream. - Use non dairy alternatives.
Pine Nut and Honey Ice Cream Ingredients: - 1 cup (250 mL) pine nuts - 2 eggs - 1/2 cup (125 mL) liquid honey - 1 tbsp (15 mL) granulated sugar - Pinch salt - 1 cup (250 mL) milk - 1 cup (250 mL) whipping (35%) cream - 1 tsp (5 mL) vanilla - Preheat oven to 400F (200C) - Baking sheet Directions: - Spread pine nuts evenly on baking sheet and bake in preheated oven for 3 to 5 minutes or until golden brown. - Watch carefully; they burn very quickly. - Reserve a handful for topping. - In a food processor, puree hot nuts, eggs, honey, sugar and salt until smooth. - Transfer to a bowl and set aside. - In a medium saucepan over medium-low heat, bring milk to a simmer. - Gradually whisk into the egg mixture. - Return entire mixture to the saucepan. - Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. - Be careful not to let it boil. - Transfer to a clean large bowl. - Let cool to room temperature. - Cover and refrigerate until completely cold or overnight. - Stir cream mixture. - Transfer to an ice cream maker and freeze according to manufacturers instructions. - When serving, top with reserved pine nuts.
Roasted Chickpeas Ingredients: - 1 can of chickpeas - 1 Olive oil - 1 Salt and pepper to taste Directions: - Preheat oven to 400F. - Drain can of chickpeas - Spread chickpeas across a baking pan. - Drizzle olive oil on chickpeas - Season with salt and pepper to taste. - Bake for 30 minutes or until golden brown.
Apple Crumb Pie Ingredients: - Almond Crumb Crust (recipe follows) - 3 1/2 pounds assorted apples (such as Macoun, Cortland, Jonagold, Empire, or Rome), peeled, cored, and cut into 1/4-inch-thick slices - Juice of 1 lemon (about 2 tablespoons) - 1/3 cup sugar - 3/4 teaspoon ground cinnamon - 1/4 teaspoon freshly grated nutmeg - 1/4 teaspoon salt - 2 tablespoons unsalted butter, cut into small pieces - 1 1/2 cups all-purpose flour - 1 cup plus 2 tablespoons blanched almonds, finely ground - 1/2 cup plus 2 tablespoons sugar - 1/4 teaspoon salt - 1 1/2 sticks (3/4 cup) unsalted butter, room temperature, cut into small pieces - (makes enough for one 9-inch pie) Directions: - Preheat the oven to 350F. - Evenly and firmly press a little more than half of the crumbs (about 2 1/2 cups) into the bottom, up the sides, and onto the rim of a 9-inch glass pie plate. - Press firmly into the edges. - Freeze pie shell until firm, about 15 minutes. - In a large bowl, toss together apples, lemon juice, sugar, cinnamon, nutmeg, and salt. - Pour mixture into the chilled pie shell, mounding apples slightly in the center. - Dot with butter. - Sprinkle the remaining crumbs in clumps over the apples to cover completely. - Bake, rotating halfway through, until the crust turns golden and the juices begin to bubble, about 1 hour. - Transfer to a wire rack to cool completely. - The pie can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days. - In a large bowl, whisk together the flour, almonds, sugar, and salt. - Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. - Using your fingers, squeeze the mixture together to create pea-size to 3/4-inch pieces. - If not using right away, cover and chill until ready to proceed.
Tropic-Mountain Smoothie Ingredients: - 2 fresh peaches - 2 bananas (not frozen) - 12 cup blueberries - 12 cup vanilla-flavored soymilk Directions: - Everything in blender. - Blend until desired consistency is acquired!
chocolate crunch bars Recipe christmasxkiss Ingredients: - 100g butter, rougly chopped - 300g dark choclate, broken into squares - 3tsp golden syrup - 140g tich tea biscuits, roughly crushed - 12 pink marshmellows, chopped - 100g milky way bars - 100g crunchie bars Directions: - 1. gentlt melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10mins. - 2.stir the biscuits, marshmellows, milky way and cruchine bar into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. - cill until hard about 10 mins, then cut into finger. - then enjoy
Strawberry Vinegarette Ingredients: - 3 tbsp Red wine vineger - 1 pints strawberry - 5 tbsp Simple syrup - 1 tbsp Lemon pepper - 2 tbsp Lemon juice.. Fresh is better Directions: - Add 1/2 to 3/4 cup olive oil
Shrimp Scampi Ingredients: - 1-1/2 sticks margerine - 2 cloves garlic, minced - 1/2 small onion, minced - 2 lbs (.9 kg). raw shrimp, shelled and deveined - 3/4 bottle wildberry wine cooler - 2 T minced fresh parsley, chopped - 1 lb (.5 kg). linguini, boiled firm - 1 medium tomato, minced - 1 cup (225 ml) grated parmesan cheese Directions: - In sauce pan, add margarine,garlic,onions and shrimp. - Saute on High for 10 minutes as hot as you can--when the pan starts to crust, add the wine cooler. - Add parsley and linguini cook for another 10 minutes. - Fold in tomatoes and then grated parmesan cheese. - Serve while hot.
Penne with Tomatoes, Olives and Two Cheeses Ingredients: - 6 tablespoons olive oil - 1 1/2 cups chopped onion - 1 teaspoon minced garlic - 3 28-ounce cans Italian plum tomatoes, drained - 2 teaspoons dried basil - 1 1/2 teaspoons dried crushed red pepper - 2 cups canned low-salt chicken broth - 1 pound penne or rigatoni - 2 1/2 cups packed grated Havarti cheese - 1/3 cup sliced pitted brine-cured olives (such as Kalamata) - 1/3 cup grated Parmesan cheese - 1/4 cup finely chopped fresh basil Directions: - Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. - Add onion and garlic; saute until onion is translucent, about 5 minutes. - Mix in tomatoes, dried basil and crushed red pepper. - Bring to boil, breaking up tomatoes with back of spoon. - Add broth; bring to boil. - Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. - Season with salt and pepper. - (Can be made 2 days ahead. - Cover and chill. - Rewarm over low heat before continuing.) - Preheat oven to 375F. - Cook pasta in large pot of boiling salted water until tender but still firm to bite. - Drain well. - Return pasta to same pot. - Toss with 3 tablespoons oil. - Pour sauce over and toss to blend. - Mix in Havarti cheese. - Transfer pasta to 13x9x2-inch glass baking dish. - Sprinkle with olives, then Parmesan. - Bake until pasta is heated through, about 30 minutes. - Sprinkle with basil.
Pilgrim Hat Cookies Ingredients: - 2 cups all-purpose flour - 12 cup unsweetened cocoa powder - 14 teaspoon salt - 1 cup butter, softened - 12 cup confectioners' sugar - 4 ounces white chocolate - yellow sugar Directions: - Preheat oven to 325F degrees. - In a large bowl, sift together flour, cocoa powder and salt. - In a separate bowl, using a mixer set on high, beat butter and confectioners' sugar until light and fluffy. - Stir in flour mixture; beat on medium until dough forms, about 2 minutes. - On a lightly floured surface, using a floured rolling pin, roll dough to a 1/4-inch thickness. - Cut out shapes with a hat-shaped cookie cutter, approximately 2 3/4 x 2 inches. - (Or print out our hat template and use to cut out shapes.) - Place shapes on ungreased baking sheets. - Bake cookies until firm, about 15 minutes. - Transfer cookies to a wire rack; cool completely. - Place white chocolate in a small resealable plastic bag. - Microwave on MEDIUM at 30-second intervals until softened. - Knead bag with hands to smooth chocolate; snip off 1 corner. - Pipe chocolate onto each cookie for the hat buckles. - Before chocolate sets, sprinkle buckles with yellow sugar. - Continue piping white chocolate around the cookies to form hatbands. - Set cookies aside to dry, about 30 minutes.
Hello Kitty Sandwich Bento Ingredients: - 2 slice Sandwich bread (thin slices) - 1 Your favourite ingredients to add to soup - 1 dash Nori seaweed (or snacking kombu) - 1 dash Cheese (or vegetable sheet if available) Directions: - Before sandwiching the ingredients, put them into the bento box and cut if needed to accommodate the box's width. - Put the sandwich ingredients on a slice of sandwich bread. - Roll it up. - Use cut out triangles of bread for the ears, nori seaweed or konbu for the whiskers and eyes, and cheese or a vegetable sheet for the nose. - Put the parts on the bread to finish! - Here's the My Melody version. - See this recipe here for the Snoopy version!.
Noni's Special Marinade Ingredients: - 2 cups ketchup - 23 cup soy sauce - 1 cup red wine vinegar - 1 cup Worcestershire sauce - 23 cup canola oil - 1 cup lemon juice - 14 cup mustard - 12 cup sugar - 4 teaspoons black pepper - 4 teaspoons parsley - 2 teaspoons salt - 1 teaspoon garlic powder Directions: - Mix all ingredients. - NOTE: I have only used this on beef and lamb so far, but imagine it would be just as good for chicken.
Lemon Barley Water Ingredients: - 150 grams pearl barley - 1 fresh lemon or lemon juice - 1 small piece of ginger - 3 cup water - 1 favorite juice (optional) Directions: - Wash and soak the barley in 1 cup of boiled water for 4-6 hours or overnight. - It helps to cook faster. - ~Add 2 cups of water and let it boil in medium low heat for about 10-15 minutes. - ~Add a small piece of ginger. - ~Cook till the barley is soft and mushy. - ~Once its cooked, let it cool, strain and add the fresh lemon juice and honey. - Serve and enjoy ^^ You could also add your favorite juice to it and more honey if you want it sweet. - I like adding more lemon juice and some ice cubes to beat the summer heat. - ~store the rest of the barley water in a tight water bottle and refrigerate. - Stays fresh upto 2 days. - ~The left over cooked barley can be used to make salads, risotto or in stew. - I sautAS it with shallots and butter. - Yummm!
Three Layer Cookies Recipe Ingredients: - 1/2 c. butter - 1/2 c. plus 2 tbsp. flour - 1 1/2 c. light brown sugar - 2 Large eggs - 1/4 teaspoon baking pwdr - 1/2 teaspoon salt - 1 c. minced nuts - 1/2 c. coconut - 1 teaspoon vanilla Directions: - First Layer: Mix butter and flour till smooth. - Pat into a thin layer in 9 x 13 inch cake pan and bake till a delicate brown, 15 min at 375 degrees. - Second Layer: Mix beaten Large eggs and sugar. - Sift dry ingredients together and add in to mix along with nuts, coconut and vanilla. - Spread proportionately over the crust of first layer and return to oven. - Bake 20 min at 375 degrees. - When cold ice with topping for third layer.
White Frosting Ingredients: - 4 large egg whites - 3/4 cup sugar - Pinch of salt - 2 sticks unsalted butter, cut into pieces, softened - Assorted food coloring Directions: - Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. - Remove the bowl from the pan; let cool slightly. - Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. - Beat in the butter a few pieces at a time, then continue beating until smooth. - (Don't worry if the mixture looks separated at first-it will come together as you keep beating.) - To color the icing, divide into two 1-cup portions and follow these instructions. - Photograph by Levi Brown
Irresistible Oatmeal Cream Pies Ingredients: - 1 cup butter (softened) - 34 cup dark brown sugar (tightly packed) - 12 cup white sugar - 1 tablespoon molasses - 1 12 teaspoons vanilla - 2 eggs - 1 12 cups all-purpose flour - 12 teaspoon salt - 1 teaspoon cinnamon - 1 12 cups oats - 1 cup hershey's cinnamon baking chips - 12 cup butter (softened) - 2 cups powdered sugar - 1 -2 tablespoon whipping cream - 1 teaspoon vanilla extract Directions: - For the cookies:. - Preheat oven to 350F. - In large bowl, cream margarine, sugars, molasses, vanilla, and eggs. - Combine flour, salt, baking soda, and cinnamon. - Add to the creamed mixture; mix in the oats. - Fold in the 1 cup of Hershey's cinnamon chips. - Drop dough by TBSP on ungreased sheets. - (or use parchment-lined cookie sheets). - Bake at 350F. - Bake for 10-12 minutes,or until just starting to brown around the edges. - Cool on wire racks. - For the filling:. - Combine all ingredients in a standing mixer. - Beat on high for 2-3 minutes or until light and fluffy. - To make the sandwiches:. - Spread 1 tablespoon (or more if desired) of cream filling over the bottom side of half of the cookies, top with remaining cookies.
Turkey Chili Ingredients: - 2 tablespoons olive oil - 1 cup white onion, diced - 1 tablespoon garlic, chopped - 12 cup red onion, diced - 1 12 lbs ground turkey - 1 red bell pepper, diced medium - 1 yellow bell pepper, diced medium - 2 teaspoons chili powder - 2 teaspoons chipotle peppers, finely chopped - 2 teaspoons dried cumin - 2 teaspoons dried oregano - 2 teaspoons red pepper flakes - 1 teaspoon ground cinnamon - 28 ounces diced tomatoes - 32 ounces black beans, rinsed and drained - 1 cup corn kernel, drained and rinsed - salt - ground black pepper - 1 bunch fresh cilantro, chopped - 1 cup green onion, chopped finely - 1 cup cheddar cheese, grated - 12 cup red onion, thinly sliced - 2 fresh tomatoes, chopped into bite-size pieces - 12 cup sour cream - 1 cup corn tortilla Directions: - In a large skillet set over medium high heat, add the oil and let heat for 1 minute. - Add the onions and garlic, then add the turkey, half of the peppers and all of the spices. - Cook until the turkey is not longer pink, approximately 7 minutes. - Stir in the canned tomatoes and bring to a boil. - Once a boil is reached, reduce the heat to low and allow to simmer for about 20 minutes. - Stir in the beans, corn and the rest of the peppers. - Allow to cook for 15 minutes. - Taste and adjust the seasoning if necessary. - Serve with your choice of garnish.
Grilled Herbed Leg of Lamb Ingredients: - 4 -5 lbs boneless leg of lamb, butterflied - 14 cup balsamic vinegar - 2 tablespoons fresh rosemary, chopped - 14 cup fresh parsley, chopped - 1 tablespoon mustard seeds - 1 tablespoon fresh orange zest - 1 tablespoon garlic, chopped - 12 teaspoon red pepper flakes - 12 cup olive oil - kosher salt Directions: - Combine all ingredients except for the lamb and oil, in a bowl and mix well. - Whisk in the oil. - Coat the lamb with the marinade in a zip lock style bag and refrigerate for several hours to overnight. - Remove lamb from marinade and add salt to the meat. - Preheat grill and grill or broil meat 8-10 minutes on the first side and 6-10 in the second side. - Let meat rest 6-10 minutes before carving.
Colourful Garlic Rice Ingredients: - 250 grams Hot cooked rice - 1/2 clove Garlic, chopped - 1 Green pepper - 1/2 tsp Soup stock granules - 2 tsp Butter or margarine - 1 dash Salt - 1 dash Coarsely ground black pepper Directions: - Finely chop the green pepper. - Put the butter and minced garlic in a frying pan, and turn on the heat. - When the garlic has browned, add the rice, and season with salt and black pepper. - Add the green pepper and mix everything together to finish. - Here I served it with fresh salmon in sweet chilli sauce. - See.
Minestrone Al La Lou Ingredients: - 2 onions, chopped - 1 courgette, diced - 3 carrots, diced - 2 garlic cloves - 1 vegetable stock cube - 1 teaspoon dried rosemary - 1 teaspoon dried oregano - 400 ml passata - 2 teaspoons balsamic vinegar - 2 teaspoons sugar - 1 pinch salt - 12 teaspoon ground pepper - 50 g frozen peas - 50 g spaghetti (broken into bits) - 500 ml boiling water - 2 tablespoons olive oil - 28 g fresh basil, torn Directions: - Heat oil in pan add onions and sweat for 5 minutes add remianinbg vegetables and garlic and fry for a furtehr 5 minutes. - add all remaining ingredients and except the basil, bring to boil, turn heat down and simmer for 20 minutes. - tear basil and add just before serving.
Greek Orzo Salad Ingredients: - 1 12 cups uncooked orzo pasta - 2 (6 ounce) cans marinated artichoke hearts - 1 tomatoes, seeded and chopped - 1 cucumber, seeded and chopped - 1 red onion, chopped - 1 cup crumbled feta cheese - 1 (2 ounce) can black olives, drained - 14 cup chopped fresh parsley - 1 tablespoon lemon juice - 12 teaspoon dried oregano - 12 teaspoon lemon pepper Directions: - 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. - Drain artichoked hearts, reserving liquid. - In large bowl combine pasta, artichoke heats, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. - Toss and chill for 1 hour in refrigerator. - Just before serving, drizzle reserved artichoke marinade over salad.
Aloo Baigain (Potato and Eggplant (Aubergine) ) Ingredients: - 1 large potato - 5 small eggplants - 1 tablespoon red chili powder - 1 teaspoon cumin - 1 teaspoon coriander powder - 1 teaspoon turmeric powder - salt - garlic paste - 1 teaspoon mustard seeds Directions: - Cut potato and eggplant into small pieces. - Take frying pan and pour 1 tbsp oil. - After the oil is hot, add cumin and mustard seed to it. - When the mustard seeds crackle, add potato and eggplant. - Saute about 10-15 seconds. - Add garlic paste and other dry spices as mentioned above. - Stir in one cup of water. - Add salt. - Cover the pan and reduce heat to low. - Heat till until potatoes are soft, but not mushy.
Spinach and Ricotta Dumplings Ingredients: - Kosher salt - 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry - 1 1/2 cups whole-milk ricotta cheese - 1 cup grated parmesan cheese - 6 tablespoons all-purpose flour, plus more for rolling - 2 large eggs - Freshly ground pepper - Pinch of freshly grated nutmeg - 2 cups prepared marinara sauce - 2 tablespoons unsalted butter, cut into pieces - Crusty bread, for serving Directions: - Bring a large, wide pot of salted water to a simmer. - Put the spinach in a large bowl and separate it with your hands. - Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. - Mix with a fork to form a slightly sticky dough. - Spread some flour on a plate. - Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. - Gently roll the balls in the flour. - Bring the marinara sauce to a simmer in a large skillet over medium heat. - Whisk in the butter. - Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. - Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. - Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. - Serve with bread. - Per serving: Calories 503; Fat 32 g (Saturated 18 g); Cholesterol 210 mg; Sodium 1,251 mg; Carbohydrate 23 g; Fiber 4 g; Protein 27 g - Photograph by Antonis Achilleos
Atte ka halwa Ingredients: - 1 cup wheat flour - 1 cup ghee - 1 cup sugar - 14 cup mixed nuts (Cahewnuts, Raisins & Almonds) - 5 cups water Directions: - Take a pan. - Heat ghee in it. - When the ghee is heated add wheat flour. - Stir the flour till it becomes golden brown and the fat starts leaving the sides. - Now, add water immediately followed by sugar. - Continue to stir until it turns into a thick paste like consistency. - Switch off the gas and garnish it with dry fruits. - Serve hot.
Horseradish Jelly Ingredients: - 2 cups sugar - 1 cup white vinegar - 3/4 cup horseradish - 1/2 bottle liquid pectin Directions: - Boil sugar and vinegar together for 3 minutes. - Stir in horseradish and bring back to boil. - Add pectin and stir constantly over high heat until mixture comes to rolling boil. - Remove from heat and skim. - Pour into hot, sterilized jars. - Seal with two pice canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch.
Pumpkin Bread Ingredients: - 1 23 cups all-purpose flour - 1 12 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 12 teaspoon salt - 2 large eggs, lightly beaten - 1 12 cups sugar - 1 12 cups canned pumpkin - 12 cup vegetable oil - 13 cup chopped walnuts or 13 cup pecans - 13 cup chocolate chips (optional) Directions: - Preheat oven to 350 degrees. - Grease 9x5 loaf pan. - Combine first five ingredients in medium bowl. - Whisk eggs, sugar, pumpkin and oil in large bowl. - Whisk in dry ingredients until smooth. - Stir in nuts (and chocolate chips if using). - Pour into prepared pan. - Bake 70 minutes or until toothpick inserted in center comes out clean. - Cool in pan on wire rack 10 minutes. - Remove from pan; cool. - Can be made ahead. - Wrap and freeze up to 1 month. - Thaw at room temperature 6 hours. - Cut into 1/2 inch thick slices.
AMIEs Special VALENTINEs Leche Flan Ingredients: - 8 egg yolks - 1 can condensed milk - 1 can Carnation Evaporated milk or fresh milk - 1 tsp lemon rind or vanilla extract - 1/2 cup caramel syrup Directions: - Preheat the oven to 160AsC (325AsF). - Beat egg yolks together with lemon rind or vanilla. - Pour condensed milk, add the evaporated or fresh milk and beat well. - Line the heart-shaped mold with the caramel syrup. - Pour gently the egg/milk mixture into the mold. - Cover with aluminum foil. - Place this in a large oven pan half-filled with water (bain-marie). - Bake for an hour or until the mixture is firm. - Let it cool before placing the mold in the refrigerator. - Chill for 5-6 hours before serving. - Transfer into a serving plate. - Serve, and enjoy.
Eggplant Rice Bowl with Sweet and Savory Sauce Ingredients: - 1 large Eggplant (slim Japanese type) - 3 slice Ginger - 1 Katakuriko (potato starch flour) as needed to coat the eggplants - 4 tbsp Mirin - 2 tbsp Soy sauce - 1 Toasted sesame seeds - 1 per serving, Soft poached egg - 2 servings Cooked rice Directions: - Mince the ginger. - Slice the eggplant into 1 cm thick slices. - Soak the eggplant in water to get rid of the bitterness. - Pat dry with paper towels. - Put the eggplant slices in a plastic bag and add 1 tablespoon of katakuriko. - Close the bag and shake to coat the eggplant with it. - Heat oil in a frying pan and fry both side of the eggplants slices until softened. - Take out the eggplants and fry the ginger until aromatic. - Add the ingredients and put back the aubergine. - Fry until the sauce is shiny and thickened. - Top the eggplants over the rice and drizzle the sauce over it. - Sprinkle with sesame seeds. - The photo here shows the eggplants served on its own as a side dish (left) as part of a meal.
Beef Orzo and Rice Ingredients: - 12 cup orzo pasta - 12 cup long grain white rice - 2 tablespoons olive oil - 1 pinch cracked pepper - 1 pinch ground rosemary - 1 pinch thyme - 1 cup white wine - 1 cup water - 1 (1 ounce) package onion soup mix Directions: - In a 12" pan heat the Olive Oil on medium. - Add the Long Grain White Rice, and Orza and stir in the pan until most of the Orzo is lightly brown. - Slowly add the Water, White Wine, and the rest of the ingredients. - At this step you can add in additional vegetables or par-cooked meat. - Cover and continue to heat on medium until the mixture comes to a rolling boil. - Reduce heat to low and cook covered for 10-12 minutes or until most of the liquid has been adsorbed. - Move the pan to a cool burner or hot mat and let the food absorb the rest of the liquid for 5 minutes.
Chunky Ginger-Mango Barbecue Sauce with Mixed Grill Ingredients: - 1 tablespoon extra-virgin olive oil, plus some for drizzling - 1 medium red onion, chopped - 1 small red pepper, seeded and chopped - 2 mangos, peeled and chopped - Salt and freshly ground black pepper - 1/4 cup tamari sauce - 2 tablespoons Worcestershire sauce - 1 (1-inch) piece ginger root, peeled - 1 orange, zested and juiced - 1 lime, zested and juiced - 1/4 cup honey - 1 cup chicken stock - Hot sauce, a tablespoon or so - 4 pieces boneless skinless chicken breasts or thighs - 4 loin lamb chops - 1 cup chopped arugula or frisee or mixed baby greens - Handful basil or tarragon leaves, shredded or torn Directions: - Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. - Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. - Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. - Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. - Remove the ginger chunk. - Heat a grill pan over medium-high heat. - Coat the meats with a drizzle of olive oil and season with salt and pepper. - Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. - Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.
Achiote Chicken With Black Bean Sauce Recipe Ingredients: - 2 sm Chicken breasts, skin on per person - Oil for frying - Annatio seeds, or possibly block, for Anchiote paste - Salt and pepper - 1 can Black beans - Minced onions - Fresh tomatoes, minced - Garlic, minced - 1 pch Chilli pwdr Directions: - Blend the annattio (seeds or possibly block) with some finely minced onions, a litte water and seasoning to make a smooth paste. - Coat each chicken with the paste and pan fry, skin side down first, over a low heat till cooked. - Sprinkle with a little salt before taking out of the pan. - To make black bean salsa: Heat the black beans with the minced onions, tomatoes, garlic and a little chilli pwdr. - To serve: Spoon some of the black bean sauce onto a plate and place the chicken on top. - top with some minced fresh coriander to garnish. - (optional)
Georgia Pecan Turkey Salad Ingredients: - 2 1/2 cups very finely minced cooked turkey - 1/2 cup chopped pecans - 1/4 cup sweet pickle relish - 1/2 teaspoon celery salt - 23 cup mayonnaise - Salt and freshly ground black pepper Directions: - Mix turkey, pecans, relish and celery salt together. - Fold in the mayonnaise. - Season to taste with salt and pepper, and serve.
Earthquake Cake Ingredients: - 1 cup coconut - 1 cup pecans, chopped - 1 box Betty Crocker German chocolate cake mix - 1 pkg. (8 oz.) cream cheese - 1 lb. powdered sugar - 1/2 cup margarine, softened Directions: - Spread coconut and pecans on the bottom of a 9x13-inch pan. - Mix cake mix as directed on the box. - Spread batter over pecans and coconut. - Mix together cream cheese, powdered sugar and margarine. - Drop from a spoon in dollops onto the cake batter. - DO NOT STIR. - Bake at 350F for 50-60 minutes or until a toothpick comes out clean. - Top of cake will be cracked.
Mom's Soft Ginger Cookies Ingredients: - 12 cup white sugar - 12 cup shortening or 12 cup butter - 12 cup molasses - 1 egg - 2 cups flour - 2 teaspoons baking soda - 1 teaspoon cream of tartar - 1 teaspoon ginger - 1 teaspoon clove Directions: - Cream the sugar and shortening or butter together. - Add in the molasses and egg and beat until well blended. - Separately, mix together the dry ingredients. - Add the flour mixture slowly into the wet ingredients. - Use a teaspoon to drop small balls on greasing baking sheets. - Dip a fork in flour and lightly press down on the balls. - Bake at 375 F or 190 C for 6-8 minutes, depending on the size of the cookies.
Spanish Meatloaf Ingredients: - 1 cup Fresh Bread Crumbs - 2- 1/2 Tablespoons Milk - 2 pounds Lean (or Extra Lean If Preferred) Ground Beef - 1 whole Small Onion, Grated - 2 cloves Garlic, Minced - 1 teaspoon Grated Orange Zest - 4 teaspoons Dijon Mustard - 1- 1/2 Tablespoon Worcestershire Sauce - 1- 1/2 teaspoon Sweet Paprika - 1- 1/2 teaspoon Italian Seasoning - 1/2 teaspoons Salt - 1/2 teaspoons Pepper - 2 whole Eggs - 3/4 cups Pimento Stuffed Olives, Roughly Chopped - 3/4 cups Ketchup - 1/2 Tablespoons Worcestershire Sauce - 1/2 teaspoons Sweet Paprika Directions: - 1. - Preheat oven to 375 F and line a rimmed sheet pan with aluminum foil or parchment paper. - Spray foil/parchment with a little cooking spray. - 2. - Put the breadcrumbs in a bowl. - Sprinkle the milk over the breadcrumbs and allow that to sit while you prepare the remaining ingredients. - 3. - Add all of the ingredients for the meatloaf except the olives (including the breadcrumbs at the end), into a large bowl and gently mix to combine completely. - Hands work well for this! - When the ingredients are mixed, add the olives and gently work them into the mixture. - 4. - Turn the meat out onto the prepared sheet pan and mold it into a loaf shape. - 5. - Put the pan of meatloaf into the heated oven. - 6. - Meanwhile in a medium bowl mix together the ingredients for the glaze. - Set aside. - 7. - After 35 minutes, remove the meatloaf from the oven and pour the glaze over the top. - Cover the top of the meatloaf completely in the glaze. - Return to the oven for another 40 minutes or until the center of the meatloaf is completely cooked. - Remove from oven and set on a rack. - 8. - Allow the cooked meatloaf to rest for about 10 minutes before slicing it into the appropriate portions. - Notes: Leftover meatloaf makes really great sandwiches! - To offset the saltiness of the olives you may wish to add 1/3 cup of raisins to the meatloaf.
Spinach and Roasted Red Pepper Gratin Ingredients: - 4 10-ounce bags fresh spinach leaves - 3 red bell peppers - 1 1/2 tablespoons butter - 1 1/2 tablespoons olive oil - 3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups) - 1 large shallot, chopped (about 1/4 cup) - 3 garlic cloves, minced - 1 cup whipping cream - 4 large eggs - 1 cup part-skim ricotta cheese - 1/2 cup grated Swiss cheese - 1/4 cup grated Parmesan cheese - 1 1/2 teaspoons salt - 1/2 teaspoon ground black pepper Directions: - Heat large deep nonstick skillet over medium-high heat. - Working in batches (about 10 cups at a time), saute fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. - Transfer spinach to strainer. - Squeeze spinach dry; roll in kitchen towel to remove excess water. - Char peppers directly over gas flame or in broiler until blackened on all sides. - Enclose in paper bag; let stand 10 minutes. - Peel, seed, and slice peppers into 1/4-inch-wide strips. - Melt butter with oil in heavy large skillet over medium heat. - Add leeks, shallot, and garlic; cook until soft, about 5 minutes. - Remove from heat. - Whisk cream and eggs in large bowl to blend. - Whisk in all cheeses, salt, and pepper. - Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). - (Can be prepared 1 day ahead. - Cover and refrigerate.) - Preheat oven to 350F. - Generously butter 13x9x2-inch baking dish. - Transfer spinach mixture to prepared dish. - Bake gratin until knife inserted into center comes out clean, about 50 minutes. - Arrange remaining red pepper strips decoratively atop gratin and serve.
Easy Haddock & Rice Dish. Ingredients: - 2 cup rice - 1 kg Haddock - 2 tsp smoked paprika - 2 medium onions, finely chopped - 1 large green pepper, finely chopped - 50 ml olive oil Directions: - Boil rice until cooked, strain and set aside. - Fry the onions and green pepper in a hot frying pan with the olive oil until light brown, then set aside. - Put the haddock in a pot, add the paprika and cover with water. - Bring to the boil and simmer for 5 minutes and then strain. - Flake the haddock with a fork into big chunks and de bone. - Mix all the ingredients together in a large pot over a meduim heat. - Add salt and pepper. - Keep stirring for about 5 minutes while on meduim heat.
T-Bone Steak with Bacon-Mushroom Sauce Ingredients: - 2 beef T-bone steaks (1 lb./450 g), 1 inch thick Safeway 1 lb For $5.99 thru 02/09 - 2 slices bacon, cut into 1/4-inch pieces Rite Aid 2 For $7.00 thru 02/06 - 1 pkg. (1/2 lb./225 g) sliced fresh mushrooms - 1/4 cup Kraft Original BBQ Sauce - 1/4 cup dry sherry or water - 1 tsp. brown sugar Directions: - Heat barbecue to medium. - Grill steaks 7 to 8 min. - on each side or to medium doneness (160 degrees F). - Meanwhile, cook bacon in large nonstick skillet on medium heat 5 min. - or until crisp, stirring occasionally. - Drain bacon on paper towels. - Discard drippings from skillet. - Add mushrooms to skillet; cook 5 min., stirring occasionally. - Stir in bacon, barbecue sauce, sherry and sugar. - Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. - Serve steaks topped with mushroom sauce.
J.B.'s Scones Ingredients: - 4 cups (950 ml) self-rising flour - 4 tbsp (60 ml) sugar - 4 tbsp (60 ml) margarine - 2 eggs - 1 cup (225 ml) milk Directions: - Mix first three ingredients together well in large bowl. - Add eggs then milk while stirring. - Turn out on well floured board. - Knead til smooth and roll out to 1/2 inch thick. - Fold dough in half and cut out scones with cup or biscuit cutter. - Bake at 400 for about 12 minutes. - Serve with butter and jam and cheese.
Sweet Potato Chips Ingredients: - 1 whole Large Sweet Potato, Washed And Dried - 1 dash Coarse Sea Salt, Handful - 1 Tablespoon Olive Oil Directions: - Preheat the oven to 400 F. Carefully slice the sweet potato through your mandolin until you have made circular chips out of the entire potato. - In a bowl, toss raw sweet potato chips with half of the olive oil until coated. - Coat a large rimmed baking sheet with the remaining olive oil. - Place raw chips on the baking sheet in a single layer and sprinkle with sea salt. - Bake for 20 to 25 minutes (watch them after the 20 minute mark) until chips are crisp and cooked through. - Remove from oven. - Sprinkle more sea salt on top as soon as you remove them from the oven. - Serve immediately and enjoy.
Emilys Goulash Ingredients: - 1 package (12 Oz. Package) Egg Noodles - 1 Tablespoon Olive Oil - 3 strips Bacon, Choppecd - 1 pound Ground Turkey - 1/2 teaspoons Paprika - 1/2 teaspoons Cumin - 1/2 teaspoons Marjoram - 1 bulb Red Onion, Chopped - 2 sticks Carrots, Chopped - 2 stalks Celery, Chopped - 1 whole Red Bell Pepper, chopped - 1 can (14 oz. can) Fire Roasted Diced Tomatoes - 2 Tablespoons Sour Cream - 1 bunch Parsley, Chopped - 1 cup Cheddar Cheese, Shredded Directions: - Boil water for noodles and cook noodles according to package directions. - Once noodles are done, drain and put aside (maybe put a little olive oil over them so they arent sticky)! - Put olive oil in a heavy-bottomed pot over medium-high heat. - Add the bacon and brown it (dont burn it! - ). - When the bacon is browned, add the ground turkey and all the spices (salt and pepper, paprika, cumin, and marjoram). - Crumble and brown the meat. - When the meat is mostly browned, add the onion, carrots and celery. - Salt and pepper the veggies then cook for 3 minutes. - Next add the bell pepper and cook for 2 minutes more. - Finally add the tomatoes and sour cream and stir the mixture together, and cook about 2-3 minutes till it is warmed through. - Serve goulash over the pasta and top with parsley and shredded cheddar cheese if you so desire! - Enjoy!
Stir-Fried Greens With Fermented Black Beans Ingredients: - 9 ounces bok choy, spring greens or purple sprouting broccoli - 2 tablespoons vegetable oil - 2 garlic cloves, sliced - 1 tablespoon grated fresh ginger - 1-2 fresh red chilies, sliced finely, seeds in or out - 1 tablespoon fermented black beans, rinsed and drained - 1-2 teaspoons light soy sauce - 1 teaspoon sugar (optional) Directions: - Quarter the bok choy, slice the spring greens or trim and divide the purple sprouting broccoli. - Bring a pan of water to a boil and cook the vegetables for a couple of minutes, until just tender. - Refresh in cold water and then drain. - Heat the oil in a wok or large pan. - Stir-fry the garlic, ginger and chili until youre enveloped in wonderful smells a matter of seconds, as you must not burn the garlic. - Throw in the black beans and greens and stir-fry over a high heat for a couple of minutes, adding a tablespoon of water if the pan gets dry. - Taste and season with soy sauce and sugar if needed. - Serve at once.
Ginger Mist Ingredients: - 1 oz. Gin - 2 limes - 4 sprig cilantro - Crushed ice - Crabbie's Alcoholic Ginger Beer Directions: - Muddle three cilantro sprigs and one slice of lime in a cocktail shaker. - Add the gin and crushed ice. - Shake vigorously and strain into a glass. - Top with ginger beer. - Garnish with cilantro spring and lime wedge.
Garlic Halibut with Tomato-Caper Bruschetta Ingredients: - 1 1/2 pounds halibut fillet, cut in 6-ounce pieces - 2 tablespoons garlic, chopped - 3 tablespoons white wine, Sauvignon Blanc, divided - 1 tablespoons freshly chopped flat-leaf parsley - 1 tablespoon lemon juice - 1 tablespoons extra-virgin olive oil - 3/4 cup chicken stock - 2 tablespoons butter - Salt and freshly ground black pepper - Freshly chopped green onions, for garnish - Bruschetta, for serving - 1 baguette, sliced on bias, 4 pieces, no ends - 2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced - 3 tablespoons olive oil - 3 tablespoons diced white onion - 1 tablespoon nonpareil capers - 3 tablespoons white wine - 1 1/2 cups diced Roma tomatoes - 1 teaspoon sugar - Salt and freshly ground black pepper - 3 tablespoons grated Parmesan Directions: - Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. - Remove from marinade, remove excess garlic, and pan saute until medium. - Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. - Let sauce reduce and season with salt and pepper. - Serve fish with sauce poured over the top. - Garnish with green onions and serve the Bruschetta alongside. - Preheat oven to 350 degrees F. Add bread and toast until light brown. - Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil. - In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. - Deglaze with wine, then add tomatoes and sugar. - Season with salt and pepper and cook for 3 to 5 minutes. - Top toasted baguette with tomato-caper sauce and garnish with Parmesan. - Serve on plate with sauced fish.
White Bean Stew with Parsnips, Shallots and Red Bell Peppers Ingredients: - 1 pound medium parsnips, peeled, halved lengthwise, cut into 2-inch-long pieces - 1 pound medium shallots, peeled, root ends trimmed, halved - 1 1/2 tablespoons olive oil - 1 1/2 teaspoons dried thyme - 1/4 teaspoon sugar - 1 tablespoon butter, cut into pieces - 8 cups (or more) water - 2 cups dried Great Northern beans, rinsed (about 13 ounces) - 1 teaspoon salt - 1 bay leaf - 2 large red bell peppers Directions: - Preheat oven to 375F. - Combine parsnips and shallots in medium roasting pan. - Drizzle with oil. - Sprinkle with 1/2 teaspoon thyme, sugar, salt and pepper; toss to coat. - Dot with butter. - Roast until vegetables are tender and deep golden brown, stirring occasionally, about 1 hour 15 minutes. - Meanwhile, combine 8 cups water, beans, 1 teaspoon salt, bay leaf and remaining 1 teaspoon thyme in heavy large pot. - Bring to boil. - Reduce heat to medium-low, cover and simmer until beans are almost tender, stirring occasionally, about 1 hour 15 minutes (some liquid will remain). - Mix vegetables into beans, cover and cook until beans are tender, thinning with more water if needed, about 15 minutes. - Discard bay leaf. - Meanwhile, char peppers over gas flame or in broiler until blackened. - Enclose in paper bag 10 minutes. - Peel, seed and coarsely chop peppers; stir into beans. - Season stew with salt and pepper.
Spiced Crisps Ingredients: - 3 (7 inch) egg roll wraps - 2 tablespoons butter, melted - 2 tablespoons sugar - 12 teaspoon pumpkin pie spice or 12 teaspoon ground cinnamon Directions: - Heat oven to 350*. - Line baking sheet with aluminum foil. - Place egg roll wrappers onto prepared baking sheet; brush lightly with melted butter. - Turn wrappers over; brush with butter. - Combine sugar and pumpkin pie spice in small bowl; sprinkle over wrappers. - Cut each wrapper diagonally into 8 triangles. - Bake for 10 to 12 minutes or until crisp and golden. - Remove crisps to wire cooling rack; cool completely.
Jasmine Shower to Stimulate Your Mind and Soften Your Skin Ingredients: - 3 cups sparkling water - 4 drops of jasmine essential oils - water, as required Directions: - Combine sparkling water and jasmine oil in a bowl. - Step under your shower, feel relaxed as the cool water flows down your body. - Breathe consciously and rhythmically. - Wash as normal. - After you've finished washing, sponge the sparkling water and jasmine oil over your body, starting at your neck and working your way down to your feet. - Rinse with a blast of cold water to increase your energy and circulation and to close your pores. - Gently pat dry with a fluffy terry-cloth towel.
Smokehouse Mesquite Lasanga Ingredients: - 1 lb beef brisket, cooked and chopped - 1 cup shredded monterey jack pepper cheese - 1 cup shredded mozzarella cheese - 2 cups barbecue sauce - 2 cups grated gouda cheese - 1 lb lasanga noodles - 2 cups whole milk ricotta cheese - 1 tablespoon steak seasoning Directions: - preheat oven to 375. - cook lasanga noodles according to package directions. - Mix steak rub and ricotta. - mix all other cheeses. - drizzle some sauce over bottom of baking pan. - add a layer of noodles, then layer with ricotta, then beef and all the other cheeses and sauce. - keep layering until full. - cover with foil and bake for thirty minutes. - remove foil and bake for ten more minutes.
Avocado Curry Soup Recipe Ingredients: - 2 x Avocados, peeled and cubed - 2 1/2 c. Chicken stock - 1 tsp Curry pwdr Salt to taste White pepper to taste - 1/2 c. Whipping cream Directions: - Blend the avocados with 1 c. of the chicken stock in a food processor till smooth. - Stir in the remaining stock and the remaining ingredients. - Chill. - Garnish with sliced or possibly cubed avocados when ready to serve. - Serves 4
Fluffy Meatballs & Chinese Cabbage Soup Ingredients: - 150 grams Chinese cabbage - 100 grams Minced pork (minced chicken) - 15 grams Green onions or scallions - 3 cm Ginger (tube type) - 1 tsp Katakuriko - 1 tbsp Water - 1/2 tbsp Sake - 1/3 tsp Salt - 30 grams Shimeji mushrooms - 15 grams Cellophane noodles - 450 ml Hot Water - 2 tsp Chinese soup stock - 1/2 tsp Salt - 1/2 tsp Soy sauce - 1 dash Pepper - 1 as much (to taste) Ra-yu Directions: - Leave the glass noodles out at room temperature. - Using kitchen scissors cut them into about 4cm long pieces. - Cook them lightly in hot water, wash, then drain (can also drain after boiling). - Chop up the cabbage, cut the green onions into small pieces, and remove the stems from the mushrooms and shred them into small pieces. - Set aside. - Begin boiling water in a pot. - Place the minced meat and all the ingredients into a bag, close it, and knead very well. - You can also put it in a bowl and mix it! - Gather the mixture to a corner of the bag, then cut the tip of the bag with scissors. - Add the Chinese flavoring and salt to the water in the pot. - Push out your mixture from the bag (scoop with a spoon) and create bite-sized meatballs, then add to the pot. - Remove any scum. - Once the meatballs have cooked through add the cabbage and mushrooms and boil for 5 minutes. - Add the glass noodles from Step 1 and season with soy sauce and pepper. - Transfer to your serving plate and mix in a little chili oil and it's complete.
Caesar Salad By Pat Recipe Ingredients: - 1 sm clove garlic - 1 x egg - 1 Tbsp. extra virgin olive oil - 1 tsp Worcestershire - 1 tsp Dijon mustard - 1/2 tsp lemon juice - 20 x romaine lettuce leaves torn (about 2 heads) - 1/2 c. freshly grated Parmesan - 1 can anchovy fillets (2 ounce) salt and pepper to taste - 1 c. seasoned croutons Directions: - Crush garlic in large salad bowl (or possibly use garlic press). - Add in egg and next 4 ingredients; beat well using a wire whisk. - Add in lettuce; toss to coat. - Add in remaining ingredients; toss again. - Serve immediately.
Green Punch Ingredients: - Two .13-ounce packets unsweetened lemon-lime drink mix, such as Kool-Aid - 2 cups sugar - One 46-ounce can pineapple juice - 12 ounces frozen lemonade concentrate, thawed - 32 ounces ginger ale Directions: - Put 2 quarts water in a 1 gallon container. - Add the drink mix and sugar and stir until the sugar is dissolved. - Add the pineapple juice and lemonade concentrate and stir well. - Just before serving, add the ginger ale.
Grandma Ruby's Scalloped Corn Ingredients: - 1 (15 ounce) can cream-style corn - 1 (15 ounce) can whole kernel corn (drained) - 12 cup margarine (softened) - 1 cup shredded cheddar cheese - 1 cup spaghetti noodles (broken into bite size pieces) Directions: - Mix all ingredients in a 3 quart casserole dish. - Bake at 350 for 1 hour.
Djs Meatloaf Ingredients: - 1 lb ground beef, lean - 12 lb pork sausage - 1 egg, medium - 1 tablespoon dehydrated onion - 1 cup instant potato flakes - 2 tablespoons garlic - 1 dash chili powder - 1 tablespoon Worcestershire sauce (lea and perrins) - 2 tablespoons Worcestershire sauce (lea and perrins) - 12 cup gluten-free ketchup - 14 cup agave syrup - 2 tablespoons apple cider vinegar Directions: - Knead all Meatloaf ingredients and cover with sauce ingredients mixture. - Bake at 350 for 60 minutes.
Summer Tomato and Onion Platter Ingredients: - 2 large ripe tomatoes, sliced - 1 large sweet onion, sliced and separated into rings - 18 cup sugar - 18 cup white vinegar - 18 cup oil (I use olive oil) - 1 dash garlic powder - salt and black pepper, to taste Directions: - On large platter, layer tomato and onion slices, overlapping slightly. - Sprinkle sugar over all, followed by vinegar, and olive oil. - Season to taste. - Refrigerate at least 2 hours before serving.
Veal Tapanade Recipe Ingredients: - 1/2 c. extra virgin olive oil - 2 pound veal shoulder chops, trimmed and tenderized - 1 c. sweet vermouth - Salt and pepper - 1/2 c. heavy cream - 3 tbsp. dry Tomatoe Tapanade, either already prepared or possibly make from scratch - 2 c. chicken stock, warmed - 2 cloves garlic mashed - 1/2 c. minced parsley for garnish Directions: - Dredge veal with flour. - Heat oil till very warm in large heavy deep pan. - Add in garlic but do not brown. - Brown meat quickly on both sides. - Add in salt and pepper, vermouth, let cook till vermouth evaporates (30 seconds). - Add in Tapanade and chicken stock. - SIMMER one hour covered. - After one hour add in more chicken stock if reduced, cover, continue to simmer for additional 1/2 hour, then add in heavy cream, continue to simmer for 1 minute. - Garnish, serve at once over Orzo.
Bacon Wrapped Shrimp Ingredients: - 5 lbs raw shrimp - 1 cup olive oil - 5 tablespoons white wine vinegar - 1 tablespoon garlic powder - 2 tablespoons beau monde seasoning - salt and pepper - 2 lbs bacon Directions: - Peel, and deveign,wash and pat dry shrimp. - Comine vinegar and oil and seasonings. - Pour over shrimp and marinate for 30 minutes up to 3 hours. - Slice bacon into 3rds wrap around shrimp, secure with toothpicks (soaked for 20 minutes) - Broil until bacon is crip, turn and repeat, serve immediately.
Simple Con Queso Sauce Ingredients: - 1 can campbells fiesta cheese soup - 12 cup salsa - 14 cup milk Directions: - Combine the ingredients in a small sauce pan and heat. - Thin with more milk to reach your desired consistency.
Turkey Squares Recipe Ingredients: - 8 ounce. pkg. of (hard) cream cheese - 3 tbsp. melted butter - 2 c. cubed turkey - 1/4 teaspoon salt - 1/8 teaspoon pepper - 2 tbsp. lowfat milk - 1 tbsp. minced onion - 2 (8 ounce.) cans crescent rolls - 3/4 c. seasoned croutons, crushed Directions: - Blend cream cheese, butter, turkey, salt, pepper, lowfat milk and onion. - Separate crescent rolls into squares (2 triangles, pressed together. - It helps if you spread the squares bigger). - Spoon turkey mix into center of squares. - Wrap up and seal edges. - Brush tops with melted butter and sprinkle with croutons. - Bake at 350 degrees for 20 to 25 min.
Sticky Rice Ingredients: - 2 cups sticky rice, also called glutinous rice (do not substitute) - 1 quart water (for steamer) Directions: - Rinse rice several times until water runs clear. - Soak in water for 12 hours or overnight then drain. - Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth. - Put rice in the steamer. - Steam for 45 minutes until rice is tender and translucent. - Remove from heat. - Fluff rice with a fork.
Acapulco Los Arcos Mexican Rice Recipe Ingredients: - 1 lrg Onion, minced - 2 c. Long-grain white rice - 2 ounce Lard or possibly chicken fat, or possibly less as needed - 2 c. Chicken broth - 1 c. Diced tomatoes - 1 c. Tomato juice - 1 Tbsp. Minced parsley - 1 tsp Chopped garlic - 1 tsp Salt - 1 dsh White pepper Directions: - Saute/fry onion and rice in lard till lightly browned, 6 to 10 min, stirring constantly. - Turn into baking dish or possibly casserole. - In a large saucepan, combine chicken broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. - Bring to boil. - Add in broth mix to rice mix. - Cover and bake at 350-degrees F for 20 to 30 min or possibly till rice is fluffy. - Use fork tofluff rice. - Let set 15 min before serving. - makes 6 to 8 servings.
Mumbled Asparagus with Lemony Salmon Ingredients: - 6 stalks asparagus (so fresh that it cracks when you try to bend it) - 4 eggs - 4 ounces smoked salmon, chopped - 4 slices thin, buttered toast - 2 tablespoons heavy cream, whipped - unsalted butter (for frying) - freshly ground black pepper - freshly squeezed lemon juice Directions: - Cut the asparagus into small pieces and fry very gently in unsalted butter. - When the asparagus is just beginning to soften, add the eggs, sprinkle with pepper and continue to cook over low heat, stirring well. - When the eggs are just set (not hard, but creamy), gently fold in the smoked salmon, and then spoon the mixture on to the toast. - Drizzle with lemon juice and dump whipped cream on top. - Yum!
Meat Loaf With Peaches Recipe Ingredients: - 1 1/2 lbs. grnd beef - 3/4 c. Quaker oats - 1 c. lowfat milk - 1 1/2 teaspoon salt - 1/4 c. catsup - 1/4 teaspoon pepper - 1/4 c. minced onion Directions: - Mix loaf ingredients thoroughly. - Shape into small individual meat loaves. - Place on broiling pan or possibly rack to allow grease to drain during baking. - Bake at 350 degrees for 20 to 25 min. - Place liquid removed peaches around meat. - Top each peach with whole cloves, 1 tsp. - brown sugar and 1/2 tsp. - vinegar. - Bake loaves and peaches for 15 min longer. - Heat sauce ingredients and serve over meat loaves.
Cherry Cheesecake Pie Ingredients: - Almond Cream - 1 cup unsalted butter, softened - 2-1/4 cups powdered sugar - 2-1/4 cups blanched almond meal - 1/2 tsp. almond extract - 3 each eggs - 3-1/3 Tbsp. cake flour, sifted - 4 each graham cracker crusts (6 oz.) - Cheesecake - PHILADELPHIA Original Cream Cheese, softened - 1 cup granulated sugar - 2 Tbsp. all-purpose flour - 2 tsp. vanilla - 1 cup sour cream - 4 each eggs - 2 cups cherry pie filling, chopped Directions: - Almond Cream: Beat butter and powdered sugar with mixer fitted with paddle attachment until light and fluffy. - Add almond meal and extract; mix well. - Add eggs, 1 at a time, mixing after each just until blended. - Add cake flour; beat 1 min. - Scrape paddle, bottom and side of bowl. - Beat 30 sec. - Pour into crusts, adding about 1 cup to each crust. - Bake in 350 degrees F standard oven 20 min. - or just until centers are set. - (Layers should leave no indentations when pressed lightly in centers.) - Cool 15 min. - Meanwhile, prepare Cheesecake batter. - Cheesecake: Reduce oven temperature to 325 degrees F. Beat cream cheese, granulated sugar, all-purpose flour and vanilla with mixer fitted with paddle attachment 1 min. - Scrape paddle, bottom and side of bowl. - Beat 1 min. - Add sour cream; beat on low speed just until blended. - Add eggs, 1 at a time, mixing after each just until blended. - Pour 2 cups batter over Almond Cream layer in each crust. - Use small teaspoon to drop 1/2 cup cherry pie filling over batter in each crust; swirl gently with knife. - Bake 20 to 25 min. - or until centers are almost set. - Cool 30 min. - Refrigerate 2 hours or until chilled.
Vickys Spinach & Mushroom Stuffed Chicken Rolls, Gluten, Dairy, Egg & Soy-Free Ingredients: - 4 tbsp oil, divided - 115 grams mushrooms, chopped - 1 large onion, chopped - 2 clove garlic, finely chopped - 250 grams fresh spinach - 250 grams cream cheese, see my profile (vic20adamant) for a free-from recipe) - 50 grams grated cheddar cheese (I use Violife brand - gf, df, ef, sf) - 1 salt & pepper to taste - 8 large boneless chicken breasts - 1 nutmeg or paprika for extra flavouring Directions: - In a large frying pan, heat 2 tbsp of the oil and gently fry off the onion and mushrooms until the mushrooms are browing - Add the garlic and continue cooking until the onion is translucent, then take off the heat - Meanwhile, put the spinach in a pan with 1 tbsp of water over a medium-low heat, cover and let it wilt down - Drain the spinach then squeeze the water out by placing it in a clean towel and pressing down. - Chop it roughly - Put the spinach back in the pan and add the mushroom mixture to it. - Stir in the cream cheese and grated cheese then season to taste. - I like to add a little paprika and nutmeg with the salt & pepper - Place the chicken breasts between 2 sheets of clingfilm or parchment paper - Beat them flat with a rolling pin until uniformly around half a centimetre /5mm thick - Add an 8th of the filling mixture in a mound on top of each flattened piece of chicken - Roll the chicken over and around the filling, tucking in the open ends and securing them well with a cocktail stick or two to stop them unrolling - Heat the rest of the oil in the frying pan (don't clean it) you used before and place the chicken rolls in seam down - Season the chicken with some more salt & pepper and a touch of paprika or chicken seasoning if desired - Fry for 3 minutes on the bottom, top then on each side until all over is golden and cooked through - Let rest, covered, for 5 minutes then serve with your choice of sides
Sesame and Peanut Noodles Ingredients: - 3 tablespoons sesame seeds - 12 ounces linguine - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon canola oil - 1 tablespoon grated fresh ginger - 1 tablespoon honey - 1 tablespoon Sriracha - 1 teaspoon sesame oil - Zest and juice of 1/2 lime - 1/2 cup loosely-packed chopped fresh cilantro - 2 green onions, sliced - 1/2 head green cabbage, thinly sliced - 1/3 red bell pepper, diced - 1/4 cup roughly chopped skinless roasted peanuts, for garnish Directions: - Preheat the oven to 350 degrees F. - Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. - Meanwhile, cook the pasta until al dente. - Do not overcook. - Drain, reserving some of the starchy pasta water, rinse and set aside. - For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. - Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. - Thin with the starchy pasta water if needed, 1 tablespoon at a time. - (Dressing should be thick, but pourable.) - For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. - Top with the chopped peanuts and toasted sesame seeds and serve.
Anzac Ingredients: - 1 cup whole wheat flour - 1 cup oatmeal - 12 cup coconut, shredded - 12 cup sesame seeds (or a mixture of those) or 12 cup pumpkin seeds (or a mixture of those) or 12 cup flax seed (or a mixture of those) - 12 cup agave syrup - 12 cup applesauce - 1 teaspoon coconut fat - 1 teaspoon baking powder - 12 cup hot water Directions: - Mix all the ingredients but the water in a food processor. - Pour in the water, little at the time to see how the dough is doing. - You might need more or less water. - The dough should not be sticky. - Roll it out, about 3mm thick. - Cut out shapes, I made hearts but anything not too small or delicate will work. - Bake at 180C for about 15 minutes.
Elvis Presley's Sweet Potato Pie Ingredients: - 2 each sweet potatoes, or yams - 1 medium russet potatoes - 1/2 cup butter - 1 cup brown sugar packed - 1/2 teaspoon nutmeg fresh, grated - 3 large eggs beaten - 1 1/4 cups evaporated milk - 1/2 teaspoon vanilla extract - 1 each pie shell (9 inch) unbaked Directions: - Place all of the well-scrubbed potatoes in a 3-quart saucepan. - Cover with cold water and bring to a boil over high heat. - Reduce heat to a simmer and cook until potatoes are very soft, about 20 to 30 minutes. - Drain and when cool enough to handle, peel. - In medium bowl, combine potatoes, butter, brown sugar and nutmeg. - Using a potato masher, cream the potatotes until very smooth. - In small bowl, beat eggs, 1 cup evaporated milk and vanilla together. - Beat this mixture into the potatoes. - Mix thoroughly. - Pour into piecrust and drizzle the remaining 1/4 cup of milk on top. - Bake 15 minutes in a preheated 450F (230C). - oven then turn heat to 325F (160C). - and continue baking for 30 minutes or more until the filling is set.
Roast Rack of Lamb With Lemon-Mint Salsa Verde Ingredients: - 1 tablespoon lemon zest - 3 tablespoons fresh lemon juice - 1 cup packed of fresh mint (1 oz) - 2 tablespoons chopped garlic - 2 teaspoons salt - 1 teaspoon fresh ground black pepper - 12 cup extra virgin olive oil - 3 frenched racks of lamb (8 ribs and 1 to 1 1/2 lb each) Directions: - Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor. - Pulse a few times and then with the motor running, add the oil. - Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving. - The rest will be used as the marinade. - Trim the fat on the lamb racks to a 1/4-inch-thick layer. - Poke holes all over the lamb with a fork to help the marinade penetrate. - Lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern. - Arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish. - Brush the salsa verde marinade all over the racks. - Cover and refrigerate for at least 8 hours, and up to 24 hours. - Heat the oven to 425F Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer. - Brush the top and sides of each rack with 1 Tbs of the reserved salsa verde. - Roast for 15 minutes. - Brush with 1 Tbs more of the salsa verde and continue to roast to an internal temperature of 130-135F for medium rare, about 15-20 minutes. - Let the meat rest for 5 minutes before carving into chops. - Drizzle the remaining salsa verde over each serving.
Pasta with Dijon Pesto Ingredients: - 1 lb. linguine, uncooked - 1/2 cup olive oil - 1/2 cup loosely packed fresh parsley - 1/4 cup pine nuts - 3 Tbsp. GREY POUPON Country Dijon Mustard - 3 Tbsp. KRAFT Grated Parmesan Cheese - 2 cloves garlic, minced - 2 tsp. dried basil leaves Directions: - Cook pasta as directed on package, omitting salt. - Meanwhile, blend remaining ingredients in blender until combined. - Drain pasta; toss with sauce mixture until coated.
Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad Ingredients: - 1-1/2 lb. pork tenderloin, cut into 6 pieces, pounded to 1/4-inch thickness Safeway 1 lb For $3.99 thru 02/09 - 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream - 25 multigrain saltine crackers, finely crushed (about 3/4 cup) - 1/4 cup oil, divided - 1/4 cup KRAFT Balsamic Vinaigrette Dressing - 1/4 cup pomegranate juice - 1/2 large onion, sliced Safeway 1 lb For $1.49 thru 02/09 - 2 pkg. (6 oz. each) baby spinach leaves - 1 large pink grapefruit, segmented Safeway 10 ct For $10.00 thru 02/09 - 3/4 cup pomegranate seeds Directions: - Dip meat in sour cream, then in cracker crumbs, turning to evenly coat both sides of each piece. - Reserve 2 tsp. - oil. - Heat 2 Tbsp. - of the remaining oil in medium skillet on medium heat. - Add meat, in batches; cook 4 min. - on each side or until done (145 degrees F), adding remaining oil as needed. - Remove from heat; cover to keep warm. - Mix dressing and pomegranate juice until blended. - Heat reserved oil in large skillet on medium heat. - Add onions; cook and stir 5 min. - or until crisp-tender. - Stir in dressing mixture; bring to boil. - Remove from heat. - Add spinach; toss to evenly coat. - Stir in grapefruit and pomegranate seeds. - Serve meat with salad.
Banana Pudding Cheesecake Recipe Ingredients: - 8 ounce Cream Cheese (softened) - 2 c. Lowfat milk (cool) - 1 pkt Small, instant banana jello pudding mix (dry) - 1 x 9" Graham Cracker Crust Directions: - This is recipe which won first place in 1962, as a 4-H project for the Great - Using a blender or possibly mixer - Stir cream cheese till very soft, gradually blending in 1/2 c. of lowfat milk till smooth and creamy. - Add in remaining lowfat milk and the pudding mix. - Beat slowly on low for 1 minute (Don't OVER BEAT). - Pour into cold Graham Cracker Crust. - Sprinkle extra graham cracker crust crumbs on top (if you have some). - This makes it extra crunchy and looks nice. - Then chill.
Prosciutto Wrapped Asparagus Ingredients: - 1 bunch Asparagus, Trimmed (stay Away From The Big Fat Ones, Go For The Med-thin) - 1 Tablespoon Olive Oil - Kosher Salt And Pepper To Taste - 3/4 pounds Prosciutto Directions: - Preheat oven to 400 degrees F. Lightly oil a baking sheet with half of your olive oil. - Drizzle the remaining oil over asparagus and lightly toss them with your hands to coat the asparagus. - Sprinkle with salt and pepper (but remember the prosciutto is salty, so go light on the salt). - Gently wrap each spear with 1/2 piece of the prosciutto. - Bake for 8-15 minutes (it really depends on the thickness of your asparagus). - You can serve these hot from the oven or at room temperature. - Notes: Usually they deli counter cuts the prosciutto thinly and they only put a few slices at a time on top of one another, separating them with plastic. - That is how I like it. - The slices I get are large, so I usually just easily tear them in half. - Just take a look at the size of your asparagus vs the size of your prosciutto and decide what you think will work best. - Oh, and try not to be like me and eat half of the prosciutto while wrapping. - Its so stinking good! - Also, I find it quicker and easier to hold the prosciutto and spin the asparagus to wrap them. - That is how I taught my 8-year-old to do it as welland she wrapped a few in the photo. - That makes me happy! - I have no idea who to credit for this genius idea. - To me, its just one of those non-recipe dishes that you eat somewhere and replicate. - Maybe Giada De Laurentis brought it mainstream? - If so, Giada, you are brilliant! - Enjoy!
Blue Cornmeal Muffins With Chile Butter Ingredients: - 12 cup margarine (or butter) - 2 tablespoons green chilies, finely chopped (canned is fine) - 2 eggs - 1 12 cups milk - 3 tablespoons vegetable oil - 2 tablespoons green chilies, finely chopped & drained - 1 14 cups blue cornmeal - 34 cup all-purpose flour - 2 teaspoons baking powder - 12 teaspoon salt Directions: - Prepare Chile Butter:. - Mix margarine or butter with the green chiles until well blended. - Cover & refrigerate. - (Remove from refrigerator 15 minutes prior to serving. - ). - Prepare Muffins:. - Heat oven to 400. - Generously grease 18 muffin cups. - Beat eggs in large bowl; stir in milk, oil and chiles. - Stir in remaining ingredients, all at once, just until cornmeal is moistened (batter will be lumpy). - Fill muffin cups about 3/4 full. - Bake about 20 minutes or until light golden brown. - Loosen edges with knife & immediately remove from pan. - Serve with chile butter.
Peanut Butter Cookies Ingredients: - 1 cup unsalted butter - 1 cup crunchy peanut butter - 1 cup white sugar - 1 cup packed brown sugar - 2 eggs - 2 12 cups all-purpose flour - 1 teaspoon baking powder - 12 teaspoon salt - 1 12 teaspoons baking soda Directions: - Cream together butter, peanut butter and sugars. - Beat in eggs. - In a separate bowl, mix together flour, baking powder, baking soda, and salt. - Add into batter. - Put batter in refrigerator for 1 hour. - (important! - ). - Roll into 1 inch balls and put on baking sheets. - Flatten each ball with a fork, making a criss-cross pattern. - Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. - Do not over-bake.
Tomatoes Provencales Ingredients: - 4 large vine-ripened tomatoes, cut in half lengthwise and stem cut out - 8 cloves garlic, crushed - 1 cup minced parsley - 1 tablespoon olive oil - salt - pepper - 8 teaspoons olive oil Directions: - Preheat broiler in oven. - Have baking rack in centre rack of oven. - With a sharp knife make several incisions crosswise in pulp of the tomatoes and in these, rub salt, pepper and crushed garlic. - Put tomato halves, cut side up, in baking pan just large enough to hold them. - Pour 1 tblsp olive oil over minced parsley and stir to coat. - Distribute parsley evenly over the 8 halves, pressing down lightly. - Drizzle a teaspoon of olive oil over each tomato half and cook under the grill until tomatoes have softened and are slightly charred on cut surface. - Serve with grilled or roasted meats.
Turkey Sausage Lasagna Recipe Ingredients: - 1 pound grnd turkey sausage - 1/2 c. minced onion - 2 cans tomato paste - 1 can tomato sauce - 1 teaspoon basil - 1/2 teaspoon oregano - 1 clove garlic chopped - Salt and pepper to taste - 1 (10 ounce.) pkg. frzn minced spinach thawed and liquid removed - 16 ounce. low fat cottage cheese - 1/2 pound lasagna noodles - 6 ounce. skim lowfat milk mozzarella grated Directions: - Thaw turkey sausage. - In a nonstick skillet, saute/fry sausage with onion till onion is soft and meat is browned. - Add in tomato sauce, basil, oregano, garlic, salt and pepper to meat mix. - Combine spinach with cottage cheese. - Cook noodles in boiling water till tender; drain. - In lightly oiled 9x13 inch baking dish, arrange layers as follows: 1/2 of cooked noodles, 1/2 of spinach mix, 1/2 of meat mix, 1/2 of grated mozzarella. - Repeat. - Bake lasagna in 375 degrees oven for 15 to 20 min or possibly till heated through.
Nippy Garbanzo Spread Ingredients: - 2 tablespoons olive oil - 1 onion, finely chopped - 1 12 cups garbanzo beans, drained and mashed - 2 eggs, beaten - salt, to taste - cayenne pepper, to taste - mayonnaise, to taste Directions: - Saute onion in olive oil. - Combine garbanzo beans & eggs in pan with sauteed onion. - Heat, stirring until thickened and dry. - Add salt, cayenne pepper and mayonnaise to taste. - Having a food chopper makes the onion chopping a breeze. - And I just put the garbanzo beans in my mini blender/chopper. - That way prep takes no time at all.
Fried Sliced Dill Pickles Ingredients: - 3 or more large dill pickles - 1/2 cup (125 ml) all purpose flour - 1/4 cup (60 ml) beer - 1 tbsp (15 ml) cayenne - 1 tbsp (15 ml) paprika - 1 tbsp (15 ml) black pepper - 2 tsp (10 ml) garlic salt - Hot pepper sauce to taste Directions: - Heat oil to 375 degrees (200 C.). - Cut pickles into 1/4 inch slices - Combine flour, beer and seasonings. - Dip pickle slices into batter. - Fry pickles until they float to surface, about 4 minutes.
VELVEETA Ultimate Queso Blanco Grilled Cheese Ingredients: - 2 VELVEETA Queso Blanco Slices - 2 slices white bread - 1/4 cup red pepper strips - 1/4 avocado, thinly sliced Target 10 ea For $10.00 thru 02/06 - 1 Tbsp. butter or margarine, softened Directions: - Place 1 VELVEETA Slice on 1 bread slice; top with peppers and avocados. - Cover with remaining VELVEETA Slice and bread slice. - Heat small heavy skillet on medium heat. - Meanwhile, spread outside of sandwich with butter. - Add sandwich to skillet; cook 3 min. - on each side or until golden brown on both sides.
Lemon Meringue Pie Martinit Ingredients: - 2 ounces limoncello - 1 ounce fresh lemon juice - 1 ounce Licor 43 - 12 ounce simple syrup - 1 ounce half-and-half Directions: - Put first 4 ingredients in shaker with cracked ice. - Shake vigorously. - Add half and half and swirl, don't shake. - Shaking cream causes it to separate. - Strain into lemon sugar rimmed martini glass.
Chicken Caprese Ingredients: - 1/4 cup all-purpose flour - 1/4 cup Romano cheese, grated - 1/2 tsp granulated garlic - 1/4 tsp pepper and salt to taste - 1/2 tsp Italian seasoning blend - 1/4 tsp red pepper flakes - 1 lb boneless skinless chicken breasts, cut in 1/4 slices - 1 cup fresh mozzarella balls, or thin sliced fresh mozzarella cheese - 1 cup fresh grape tomatos - 1/4 cup low sodium chicken broth - 2 tbsp Balsamic vinegar - 1/4 cup cream, heavy or light - 2 tbsp chopped fresh basil - 1 tbsp chopped fresh chives - 1 tbsp olive oil - 1 tbsp butter, salted or unsalted Directions: - Whisk all dredging ingredients in a bowl to mix well - Dredge chicken slices in mixture just to lightly coat and dry chicken - Heat oil and butter in large skillet. - Add prepared chicken slices and cook until golden on one side, about 2 minutes. - Turn over - Add mozzarella over chicken and scatter grape tomatos around pan. - Cover and cook just until chicken is cooked through and cheese melts, about 3 to 4 minutes - Remove chicken, tomatos and cheese to a serving platter. - Tent with foil to keep warm while making sauce. - Into skillet chicken was cooked in add chicken broth, scrape up any brown bits on pan while heating brth to a boil, cokl until just a couple of tablespoons are left. - Add cream and balsamic vinegar and cook until its a sauce consistancy, about 3 minutes. - Add basil and chives. - Drizzle sauce over chicken, serve any remaining sauce on the side
Banana Waffles with Pecan Maple Syrup Ingredients: - 1/2 cup pure maple syrup - 1/4 cup pecans, toasted lightly and chopped coarse - 2 teaspoons orange juice or fresh lemon juice - 1/3 cup all-purpose flour - 1/3 cup yellow cornmeal - 1 tablespoon sugar - 2 teaspoons baking powder - 1/4 teaspoon salt - 1 ripe medium banana - 1/3 cup water - 2 large eggs - 2 tablespoons unsalted butter, melted and cooled - vegetable oil for brushing waffle iron Directions: - Preheat oven to 200F. - In a small saucepan bring maple syrup and pecans to a boil and stir in juice. - Remove syrup from heat and keep warm, covered. - In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt. - Quarter banana and in a blender puree with water. - Transfer puree to another bowl and whisk in eggs and melted butter. - Add flour mixture and stir until combined well. - Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. - Pour half of batter into iron and cook waffle according to manufacturer's instructions. - Transfer waffle to a baking sheet and keep warm, uncovered, in oven. - Make another waffle with remaining batter in same manner. - Serve waffles with syrup.
Vegan Rancheros Spaghetti Ingredients: - 12 ounces spaghetti - 1 1/2 cups corn Mexican or whole kernel corn, frozen - 1 2/2 cups black beans canned, rinsed and drained - 1 tablespoon olive oil - 1 x cayenne pepper - 1 x sea salt - 1 1/2 cups salsa plus more for garnish if desired or make your own as i did for this recipe! - 1/2 cup scallions, spring or green onions for garnish, chopped Directions: - In a large pot, bring salted water to boil and add few drops of olive oil and spaghetti. - Toss slightly and remove from heat!! - The water will cook the pasta and leaving the starch in tact..for easy digestion. - The water should be clear! - You might need to toss once before draining pasta water! - Note: the hot water can overcook the pasta!! - ..so check often! - ! - Meanwhile, in a heated large pan, add black beans and corn. - Season with salt and pepper as needed. - When spaghetti is finished cooking. - Drain spaghetti Reserving a cup of pasta water. - Add to beans and corn. - Add salsa, tossing to coat. - Add pasta water if needed. - Divide pasta onto 4 serving plates. - Garnish with additional salsa and green onions. - Serve and enjoy!
Steak Sauce Ingredients: - 2 cups ketchup - 2 garlic cloves, minced - 12 cup lemon juice - 12 cup water - 12 cup Worcestershire sauce - 12 cup vinegar - 14 cup soy sauce - 14 cup dark brown sugar - 2 tablespoons prepared mustard Directions: - Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. - Reduce heat and simmer, uncovered, for 30 minutes. - Cover and refrigerate.
Open-Face Primavera Sandwich Ingredients: - 1-1/2 qt. broccoli florets, cooked - 3 cups tomatoes, diced - 3 cups asparagus tips, cooked - 3 cups red onions, diced - 6 each whole wheat baguettes (20 inch) - 1-1/2 cups Kraft Sauce Works Dijon Bistro Sauce - 24 each Casino Swiss Slices, each cut into 2 strips - 24 each Kraft Medium Cheddar Slices, each cut into 2 strips - 3 cups Kraft Shredded Parmesan Directions: - Combine broccoli, tomatoes, asparagus and onions; set aside. - Cut baguettes in half lengthwise, then crosswise, for a total of 4 quarters from each baguette. - For each serving: Spread 1 baguette quarter with 1 Tbsp. - (15 mL) bistro sauce. - Alternately top with 2 strips each Swiss and Cheddar cheeses. - Top with 3/4 cup (175 mL) of the vegetable mixture and 2 Tbsp. - (30 mL) Parmesan cheese. - Place in half-sheet pan. - Broil sandwich just until Parmesan cheese is lightly browned and cheeses are melted.
Onion Rice Ingredients: - 1 onion, chopped - 1 cup long-grain rice - 2 cups ham stock - 2 tablespoons grated parmesan cheese (optional) - black pepper, preferably freshly ground Directions: - Combine rice, onions, and ham broth in a medium saucepan. - Cook uncovered on medium-high heat until the broth boils. - Stir, then simmer covered on low heat for 7 minutes. - Stir, then simmer covered another 5 minutes. - Stir in the Parmesan if desired. - Add black pepper to taste. - Let sit covered 5-7 minutes until all the broth has been absorbed. - Fluff with a fork before serving.
Kittencal's Garlic-Onion Dip Ingredients: - 2 12 cups sour cream - 4 ounces cream cheese (very soft) - 2 teaspoons Worcestershire sauce - 3 large garlic cloves, minced - 1.5 (1 1/3 ounce) packages dry onion soup mix - 2 cups finely shredded cheddar cheese - Tabasco sauce (to taste) Directions: - In a bowl combine the sour cream with soft cream cheese until very well combined (this might take a few minutes in order to remove all the lumps). - Add in Worcestershire sauce, garlic, dry onion soup and shredded cheddar cheese; mix until well combined. - Add in Tabasco to taste. - Cover and chill for a minumum of 5 or 24 hours. - Remove from the fridge about 30 minutes to soften the dip.
Chicken with Tomatoes and Capers Ingredients: - 4 boneless skinless chicken breasts - 1 tablespoon olive oil - 1 tablespoon butter - 1 small onion - 2 cloves garlic - 1 teaspoon ground tarragon - 1 can Italian-style tomatoes - 2 tablespoons red wine vinegar - 3 tablespoons drained capers - 1 cup dry white wine Directions: - Sprinkle Chicken with Salt& Pepper. - Heat oil and butter in skillet. - Add chicken and saute over medinm-high heat, turning often to lightly brown. - Put chicken into baking pan. - Saute onions and garlic, add tomatoes, tarragon,vinegar,capers& wine. - Pour over chicken and Bake in 350 degress oven for 30 to 45 minutes, depending on size of chicken breast.
Glogi Spice Mixture for White Wine Ingredients: - 500 ml water - 300 ml sugar - 2 cinnamon sticks - 12 tablespoon clove - 3 oranges, zest of, julienned - 1 teaspoon cardamom seed Directions: - Combine all ingredients in a saucepan, bring to boil and allow to simmer for 15 minutes. - Sieve the mixture and store in the fridge. - Use 100-200 ml of the spice mixture per one (750 ml) bottle of white wine (or equal amount of fruit or berry juice): mix and heat gently.
Italian Shrimp Stir-Fry Ingredients: - 2 Tablespoons Olive Oil - 1 Red Bell Pepper, Cored And Sliced - 1 Small Red Potato, Chopped - 3 cloves Garlic, Minced - 20 Medium Shrimp, Peeled, Tail On, Deveined - 18 teaspoons Red Pepper Flakes - 1/4 cups Fresh Spinach - 1/4 teaspoons Salt - 1/4 teaspoons Pepper Directions: - 1. - In a large pan over medium heat, drizzle the olive oil and add the pepper and potato. - Saute for 10 minutes, stirring every few minutes. - 2. - Add the garlic to the same pan. - Stir and saute until fragrant, about 2 minutes. - 3. - Remove the potato/pepper/garlic mixture from the pan (place it in a bowl). - Add the shrimp to the same pan and cook until the shrimp are pink on both sides, just 3 or 4 minutes. - While cooking, sprinkle the red pepper flakes on the shrimp. - 4. - Once the shrimp is cooked, add the potato/pepper/garlic mixture back to the pan. - Add the spinach, salt and pepper and stir until the spinach is slightly wilted. - 5. - Serve immediately.
No Bake Healthy Energy Balls Ingredients: - 2 cups old fashioned oats - 1 cup natural-style peanut butter - 23 cup raw honey - 1 12 cups finely shredded unsweetened coconut - 1 cup protein powder - 2 teaspoons vanilla Directions: - Mix all ingredients together in a bowl. - Refrigerate for 1/2 hour. - Take out of refrigerator and roll into approximately 18-20 golf sized balls. - They are now ready to eat. - Store in refrigerator for up to a week.
Chicken Nachos Ingredients: - 4 whole Boneless, Skinless Chicken Breasts - 2 Tablespoons Taco Seasoning - 2 Tablespoons Chili Powder - Salt As Needed - 1/4 cups Olive Oil - 1 can (8 Ounces) Tomato Sauce - 2 cups Hot Water - Several Dashes Hot Sauce - Good Tortilla Chips - Cheddar Jack Cheese, Freshly Grated - Optional: Pico De Gallo, Sour Cream, Sliced Black Olives, Sliced Green Onions, Cilantro Leaves, Guacamole, Etc. Directions: - Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. - Rub in the seasoning as much as you can. - Heat the olive oil in a heavy skillet over medium heat. - Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. - Remove from the skillet and let rest for a few minutes. - Whisk in the tomato sauce and the hot water (plus the hot sauce) and bring to a gentle boil. - Reduce the heat to low and keep warm. - Taste and adjust seasonings (may need salt, depending on the taco seasoning you use.) - Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. - Toss to coat it in the sauce and allow to simmer for a few minutes. - To build the nachos, build several layers of chips, cheese, and chicken, ending with a small layer on top. - Microwave the dish (or put it in a 350 degree oven if ovenproof) until the cheese is totally melted. - Serve as is or add whatever extras youd like! - Dive into it immediately.
White Gazpacho with Melon, Grapes, and Almonds Ingredients: - 3/4 cup almonds, blanched and peeled - 1/4 to 1/2 cup freshly squeezed lemon juice - 2 small honeydew or Sharlyn melons, peeled, seeded and cut into large pieces (6 to 7 cups melon chunks) - Salt - Ground white pepper - 1/4 cup almonds, toasted and julienned - 1 cup seedless red grapes, halved - Creme fraiche Directions: - Put the blanched almonds in a blender with 1/4 cup of the lemon juice. - Puree until totally smooth, then add the bread and melon and puree again. - You will most likely need to puree the melon in batches. - After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. - Season well with salt and white pepper. - If the soup needs more acid, add the remaining lemon juice. - If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. - Serve slightly chilled. - Garnish with toasted almonds, grapes, and a swirl of creme fraiche.
Three Fruit Marmalade Recipe Ingredients: - 3 c. prepared fruit, 1 orange, 1 grapefruit, 1 lemon - 5 c. (2 1/4 lbs.) sugar - 1 1/2 c. water - 1/8 teaspoon baking soda - 1/2 bottle fruit pectin Directions: - Remove skins in quarters from fruit. - Lay quarters flat. - Shave off and throw away about half of white part. - With a sharp knife or possibly scissors, slice remaining rind very thin or possibly chop or possibly grind. - Add in water and baking soda to rind. - Bring mix to boil and simmer, covered, 20 min. - Stir occasionally. - Section or possibly chop peeled fruit; throw away seeds. - Add in this pulp and juice to the undrained cooked rind. - Simmer, covered, for 10 min longer. - Measure 3 c. fruit mix into a very large saucepan. - Add in sugar and mix well. - Place over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly. - Remove from heat; stir in pectin; skim off foam. - Stir and skim for 7 min to cold slightly and prevent floating fruit. - Ladle into glasses and pressure seal or possibly cover with warm paraffin. - Yields: 6 c..
Spinach Feta Turkey Burgers Ingredients: - 1 pound Ground Turkey - 1 whole Egg, Slightly Beaten - 5 ounces, weight Frozen Spinach, Defrosted (about Half Of A 10 Ounce Bag) - 3/4 cups Crumbled Feta Cheese - 1 teaspoon Salt - 1/4 teaspoons Pepper - 4 whole Hamburger Buns - Optional Burger Garnishes Of Your Choice: Extra Feta, Sliced Onion, Lettuce, Ketchup, Mustard, Etc Directions: - Mix together all ingredients with your hands and form four medium sized patties. - Cook patties in a greased skillet over medium heat for about 6 minutes per side, or until meat is completely cooked. - Serve on toasted buns with extra feta, hot sauce, sliced onion, lettuce and ketchup and mustard.

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