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] | My Version of a Sunshine Cake... Ww Style | 1 (18 1/4 ounce) package Duncan Hines orange supreme cake mix. 1 (12 ounce) can diet orange soda. 1 (15 ounce) can mandarin oranges, drained. 1 (16 ounce) package Cool Whip Free, thawed. 1 (1/3 ounce) package sugar-free instant vanilla pudding mix. | Mix cake mix and diet soda. Add half of the mandarin oranges. Cook in a 9X13 pan as directed on the cake mix box. Once cake is cooled blend together cool whip and pudding. This is the topping for the cake -- Option: You can either cut remaining orange sections in half and blend in with the topping OR place them on top decoratively. | |
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] | Roasted Apple, Shallot and Blue Cheese Tart | 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons). 5 grams sugar (1 teaspoon). 150 grams all-purpose flour (1 1/2 cups), more as needed. 55 grams whole wheat flour (1/2 cup). 60 grams fine cornmeal (1/2 cup). 10 grams fine sea salt (2 1/4 teaspoons), more as needed. 1/2 cup extra-virgin olive oil, more as needed. 2 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick. 3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick. 1/4 teaspoon black pepper, more as needed. 5 thyme branches. 3/4 cup finely crumbled blue cheese. Flaky sea salt. | Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes. In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour. While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes. Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve. | |
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] | Root Beer Cupcakes | 2- 1/2 cups Flour. 2 teaspoons Baking Powder. 1/2 teaspoons Baking Soda. 1/2 teaspoons Salt. 1/2 cups Milk. 1/2 cups Vegetable Oil. 1 Tablespoon Vanilla. 1 Tablespoon Root Beer Flavoring. 1/2 cups Butter. 1 cup Sugar. 3 whole Eggs. | Sift together the dry ingredients. Combine milk, oil, vanilla, and root beer flavoring until you get the taste you want (start with 1 tablespoon). Beat butter and sugar until light and fluffy; add eggs 1 at a time. Alternately add dry ingredients and the milk mixture to the butter mixture, mixing well between each addition. Pour batter into lined muffin tins. Bake cupcakes at 350 degrees until a toothpick comes out clean (about 20 minutes). | |
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] | Chicken and Dumplings for Two | 8 ounces boneless skinless chicken thighs, cut into bite-sized pieces. 34 cup celery, sliced 1/4 in. thick. 12 cup carrot, sliced 1/4 in. thinck. 12 cup chopped onion. 18 teaspoon dried thyme. 3 parsley sprigs. 1 bay leaf. 3 cups low sodium chicken broth. 2 14 ounces flour, about 1/2 cup. 1 tablespoon chopped parsley. 14 teaspoon baking powder. 14 teaspoon salt. 14 cup low-fat milk. | Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm. Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes. Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes. A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist. Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done. Discard the parsley sprigs and serve. | |
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] | Pizza Margherita from Fleischmann's | Thin Crust:. 1 1/4 cups all-purpose flour, divided, or more as needed. 1 (.25 ounce) envelope Fleischmann's Pizza Crust Yeast or RapidRise Yeast. 1 1/2 teaspoons sugar. 3/4 teaspoon salt. 1/2 cup very warm water (120 degrees to 130 degrees F)*. 2 tablespoons Mazola Extra Virgin Olive Oil. Toppings:. 2 tablespoons Mazola Extra Virgin Olive Oil. 1 teaspoon minced fresh garlic. Freshly ground Spice Islands Sea Salt Adjustable Grinder. 2 medium tomatoes, thinly sliced. 1/4 cup chopped fresh basil***. 1 cup shredded Italian cheese blend. 1 teaspoon Spice Islands Italian Herb Seasoning. | Preheat oven to 425 degrees F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.) Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. | |
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] | Coconut Curry Chicken | 2 chicken legs, thighs attached chopped into stewing pieces. 1 onion, sliced. 4 -5 garlic cloves, chopped. 2 serrano peppers, halved. 1 12 teaspoons garam masala. 12 teaspoon turmeric. 2 tablespoons vegetable oil (i use canola). 1 star anise, 3 petals from the flour. 1 tablespoon salt. 14 teaspoon fresh ground pepper, depending on taste. 1 tablespoon fish sauce. 1 tablespoon brown sugar. 1 (400 ml) can coconut milk. 12 cup fresh cilantro, chopped. 4 -5 basil leaves (optional). | Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat. Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside. heat oil in thick bottomed pot to med-high heat. Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter. Add chopped garlic and onion and cook for a few minutes until onions start to brown. Add the curry paste and cook for about 3 minutes stirring frequently. Add chicken pieces, salt and pepper. Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn. Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes. Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes. Reduce heat, simmer for about 5 minutes. Add Cilantro and/or basil (optional). Serve over rice. Enjoy! | |
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] | Ritz Cookies | 1 -2 cup creamy peanut butter. 40 -60 Ritz crackers. 1 (24 ounce) package milk chocolate bark or 1 (24 ounce) package white chocolate bark or 1 (24 ounce) package almond bark. | Melt chocolate bark. Make sandwiches with Ritz and peanut butter by spreading peanut butter on a Ritz cracker and topping with another cracker. Repeat with others. Dip sandwiches in chocolate bark, coating them with chocolate. Put chocolate covered sandwiches on cookie sheets covered in wax paper. Completely cool. | |
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] | Horses Neck | 2 ounces bourbon, rye whiskey or brandy. 3 dashes bitters. About 6 ounces ginger ale. Orange twist. | Pour liquor into an 11-ounce highball glass filled with ice. Add bitters and top off with ginger ale. Lightly stir and garnish with orange twist. | |
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] | Creamy Mussel Soup with Fiery Rouille | 2 onions, finely chopped. 2 tablespoons salted butter. 1 tablespoon peri-peri or 1 tablespoon extra virgin olive oil. 4 cloves garlic, crushed. 2 tablespoons fresh parsley, chopped. 1 teaspoon dried herbs. 1 pinch saffron or 1 pinch ground turmeric. 14 cup flour. 8 cups fish stock or 8 cups chicken stock. 2 medium tomatoes, skinned and chopped. 13 cup sun-dried tomato pesto or 13 cup tomato paste. 1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste. 2 teaspoons sugar. 1 lb frozen mussels on the half shell or 1 lb frozen fresh mussels. 12 cup cream, thick. seasoning salt. 4 -6 cloves garlic, crushed. 3 fresh chili peppers, very finely chopped (with pips). 14 teaspoon ground cumin. 14 teaspoon paprika. 1 slice white bread, soaked in a little of the soup and mashed. 14 cup mayonnaise. | -------------MUSSELSOUP-------------------. Saute the onions in the butter/oil mixture. Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes. Add the stock and fresh tomatoes. Reduce the heat and simmer for 20 minutes. Add the tomato pesto, sugar and mussels and simmer a further 5 minutes. Add the cream and adjust the seasoning. If the soup tastes weak allow to reduce by cooking without a lid for a while. Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf. ---------ROUILLE-----------. Mix all ingredients together thoroughly and serve with seafood soups and stews. | |
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] | Lobster Fondue in Italian Bread Bowl | 14 cup baby shrimp (cooked) or 14 cup chopped shrimp (cooked). 12 cup crabmeat or 12 cup imitation crabmeat. 1 lobster tails, meat of or 34 cup imitation lobster meat. 1 cup Velveeta cheese, cubed. 5 slices swiss cheese, tore up into smaller pieces. 14 cup hot sauce (like Texas Pete). 14 cup green bell peppers (mixed) or 14 cup red bell pepper, diced (mixed). 14 cup white wine. 1 cup milk. 1 cup heavy cream. parsley. 12 teaspoon paprika. 12 teaspoon cayenne pepper. 1 loaf Italian bread. | Heat oven to 350 degrees. Make the bread into a bowl by cutting the all the way around at an angle. put in oven for 7-8 minutes or until bread is slightly brown and crusty. Cut top of bread into chunks. In a saucepan combine all ingredients (except bread). Melt together over med heat until cheese is all melted. (Sauce will seem thin at first but thickens as it cools). Put bread on a cookie sheet or a serving platter and pour cheese mixture into "bread bowl". Don't worry if cheese overflows. Place bread chunks around the bread bowl and enjoy! | |
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] | No-Bake Cookies | 1/2 c. corn syrup. 13 c. sugar. 1 c. peanut butter. 3 c. whole-grain cereal flakes. | In saucepan, cook corn syrup with sugar on medium for 3 minutes or until sugar dissolves. Stir in peanut butter until blended. Remove from heat; stir in cereal flakes until coated. Drop by rounded tablespoons onto waxed paper; cool. Store at room temperature in airtight container. | |
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] | A Simple Seafood Bisque | 1 (12 ounce) can evaporated milk. 1/2 cup half-and-half. 1/2 cup dry white wine. 1 roasted red pepper, chopped. 2 teaspoons butter. 1 bay leaf. 1 pinch salt. 1 dash hot pepper sauce (such as Tabasco). 2 (8 ounce) cans oysters, drained and rinsed. 2 (6.5 ounce) cans chopped clams with juice. 1 cup chopped portobello mushrooms. 2 green onions, minced. | Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve. | |
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] | Avocado and Pinto Bean Salad | 2 (16 ounce) cans pinto beans, drained and rinsed. 3 medium tomatoes, diced. 2 -3 tablespoons minced fresh cilantro. 13-12 cup low-fat vinaigrette dressing. to taste fresh ground black pepper. 1 large avocado, pitted, peeled, and diced. | Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. Just before serving, stir in the diced avacado. | |
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] | Delicious Mexican Cornbread | 12 jalapeno pepper, finely chopped. 1 cup self-rising cornmeal. 12 cup self rising flour. 2 eggs. 1 cup grated cheddar cheese. 13 cup vegetable oil. 1 onion, chopped. 1 (8 3/4 ounce) can corn niblets, drained. water. | Preheat oven to 450. Mix ingredients well, with just enough water to mix. Pour into oiled iron skillet. Bake until done, about 30 minutes. | |
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] | Blackberry and Blueberry Cobbler | cooking spray. 1 (6 ounce) container fresh blueberries. 1 (6 ounce) container fresh blackberries. 1/2 cup orange juice. 3 tablespoons white sugar. 1 cup all-purpose flour. 1 1/2 tablespoons baking powder. 1 cup white sugar. 1/2 cup butter, melted. 1 egg. 1 1/2 tablespoons vanilla extract. 1/2 cup miniature white chocolate chips (optional). 1/2 cup brown sugar (optional). | Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray. Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice. Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter. Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar. Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes. | |
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] | Asian Salad with Fried Calamari | 4 Tablespoons Chili With Garlic Sauce (found In The Asian Section Of The Market). 4 Tablespoons Honey. 1 teaspoon Sesame Oil. 1 bag (12 Oz. Size) Asian Slaw Mix (See Note). 1 cup Spring Mix. 3/4 pounds Calamari Tubes (preferably From The Seafood Monger - Not A Frozen Block). 1 cup Club Soda. 1 cup Flour. Few Dashes Of Salt & Pepper. Vegetable Oil, For Frying. | This is also good made gluten-free by using gluten-free flour, something I often make for a friend of mine. For the dressing: Place the chili with garlic sauce, the honey and the sesame oil in a tightly sealed mason jar and shake vigorously. Refrigerate until you are ready to use it. Shake again just before pouring onto the salad and calamari. *The dressing ingredients above are just a guide. Play with the flavors and adjust to get the taste to your liking before you toss the calamari with it. We all have different preferences for heat. For the salad: Many supermarkets sell pre-packaged bags of Asian slaw. You can use that or you can shred a salad yourself by using Napa cabbage, red cabbage and carrots. In both cases I fill out the salad a bit with a handful of greens, usually a spring mix. I use the pre-packaged if it is just for me or me and my husband since the alternative is way to much food left over. When entertaining a crowd, I use the fresh ingredients and shred them down myself. Its just as good either way. For the calamari: If necessary rinse your calamari clean and blot dry. Slice the calamari tubes into rings about 1/4 inch wide. Place the calamari rings into a bowl and cover them with the club soda. Stir until all are submerged. Let it sit for 10 minutes. Meanwhile combine the flour, salt and pepper in a shallow bowl. Set aside. Drain the calamari, blot dry. Dredge the calamari, one at a time, in the flour mixture and set on a plate until ready to fry. Fill your fryer with oil. Heat your fryer to 375 F. Once it is hot and ready place half of the calamari into the basket and fry for about 2-2 1/2 minutes or until golden and crispy. Dont overcrowd the fryerdo this in batches. Place fried calamari on a paper towel lined plate and blot gently. Repeat with the remaining calamari. Toss the calamari with 1/3 of the prepared dressing. Put the salad ingredients onto your serving plates. Toss the salad with dressing to your liking, then combine the two and enjoy!! ! | |
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] | Toll House Cookies | 2 14 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon salt. 1 cup butter, softened (2 sticks, 1/2 pound). 34 cup granulated sugar (white). 34 cup packed brown sugar. 1 teaspoon vanilla extract. 2 eggs. 2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels (12-ounce package). 1 cup chopped nuts. | COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes. | |
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] | Diablo Shrimp Saute | 1 (8 ounce) package linguine. 4 tablespoons butter. 1 cup chopped red onion. 1 jalapeno pepper, seeded and chopped. 1 pound peeled and deveined shrimp. 1 (14.5 ounce) can diced tomatoes, drained. 1 clove garlic, minced. 1/2 cup white wine. 2 tablespoons lemon juice. | Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain. Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine. | |
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] | Italian Cannelloni | 2 tablespoons vegetable oil or 2 tablespoons olive oil. 14 cup finely chopped onion. 1 teaspoon finely chopped garlic (about 2 cloves). 1 12 lbs ground beef. 12 lb ground pork. 12 cup grated parmesan cheese. 2 tablespoons cream or 2 tablespoons milk. 2 eggs, slightly beaten. 1 teaspoon oregano. 1 dash pepper. 200 g cannelloni tubes or 200 g manicotti, can be used. 796 ml spaghetti sauce or 796 ml homemade spaghetti sauce. 2 tablespoons butter or 2 tablespoons margarine. | In oil in a large frypan, cook and stir onion, garlic until the onion is tender. Add beef and pork and continue cooking until beef is brown. Remove from heat and drain excess oil. Mix in half the parmesan cheese, cream, eggs and seasonings. When cool enough to handle, stuff uncooked cannelloni noodles with mixture. Spread a thin layer of sauce on the bottom of a 3.5 litre pan. Arrange stuffed cannelloni in a single layer and pour remaining sauce over, being certain to cover all the pasta. Sprinkle with the remaining parmesan and dot with butter. Cover with foil and bake at 375 F for 55 -60 minutes or until tender when pierced with a fork. (during last 10 minutes shredded mozzeralla can be sprinkled on top and the foil removed if desired. ). | |
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] | Slow Cooker White Chili with Chicken | 1/2 pound dried Great Northern beans. 1 pound skinless, boneless chicken breast halves. 1 small onion, chopped. 3 cups chicken broth. 1 tablespoon chopped jalapeno pepper. 1 teaspoon ground cumin. 1/2 teaspoon ground oregano. 1/2 teaspoon garlic powder. 1 tomato, chopped (optional). 4 ounces shredded Mexican cheese blend (optional). 1/4 cup chopped fresh cilantro, or to taste (optional). | Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse beans. Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker. Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on a work surface; shred chicken breasts with a fork and mix back into chili. Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese blend, and 1 tablespoon chopped cilantro. | |
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] | Sangria by the Seaside | 12 cup lime juice. 12 cup sugar. 1 (750 ml) bottle white zinfandel wine. 1 cup orange juice. 14 cup triple sec. 14 cup tequila. 1 cup seedless grapes, frozen. 1 orange, sliced. 1 nectarine, sliced. 12 lime, sliced. | In bowl, mix lime juice and sugar, making sure to dissolve the sugar. Add wine, oj, triple sec, and tequila. Pour into pitcher and refrigerate several hours to chill. Add fruit and serve 'on the rocks'. | |
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] | Chicken & Chickpea Stew | 1 lb boneless skinless chicken breast, thinly sliced. 2 tablespoons all-purpose flour (or more). 12 teaspoon paprika. 34 teaspoon seasoning salt. 12 teaspoon fresh ground black pepper. 1 tablespoon olive oil. 1 cup red onion, thinly sliced. 1 12 teaspoons ground cumin. 1 (15 1/2 ounce) can chickpeas, rinsed and drained. 1 (14 1/2-15 1/2 ounce) candiced fire-roasted tomatoes. 12 cup chicken broth. 1 cup zucchini, cut in chunks. 1 cup broccoli slaw mix. 12-1 cup cucumber, cut in chunks. | Mix the flour, paprika, 1/2 t salt and 1/4 t ground black pepper in a plastic ziploc bag. Add the chicken to the bag and shake to coat the chicken well. Heat the oil in large nonstick skillet over medium-high heat. When oil is hot, add the chicken and saute 5 minutes (turn chicken to brown evenly). Add onion, cumin, cinnamon, remaining salt and pepper; cook for about 4 minutes. Add the chickpeas, diced tomatoes and chicken broth. Simmer, cover and cook 5 minutes. Add the zucchini and broccoli slaw mix. Cook 5 minutes or until the chicken is fully cooked through and vegetables are tender. Stir in the cucumbers. | |
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] | Fabulous Crusty Italian Loaf | 1 (1/4 ounce) package active dry yeast or 2 12 teaspoons yeast. 1 14 cups warm water (test as with a baby's bottle). 3 cups unbleached flour or 3 cups all-purpose flour. 2 teaspoons sugar. 1 teaspoon salt. 1 tablespoon olive oil. cornmeal. 1 egg yolk. | In a small bowl, dissolve yeast with a quarter cup of the lukewarm water. Pour yeast into a large bowl. Mix in flour, sugar, salt, and remaining lukewarm water and mix in until dough starts to form. If too sticky, add a bit more flour. Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size, or about 1.5-2 hours. For bread machine, just use to mix and do the first rising of the dough, then remove to shape into loaves and do second rise, following instructions below. Preheat oven to 425F. Remove dough onto a floured surface. Punch down and shape into 2 oblong loaves about a foot long each. If you own a baking stone or unglazed ceramic tiles, dust lightly with cornmeal and put into preheated oven. Put loaves on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will about double in width. In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. Bake for 10 minutes at 425F Then lower heat to 400F and bake for an additional 30-35 minutes, until golden and baked through. To check if it's done, thump the bottom of each loaf; if it sounds hollow, it's done. Note: Although the original recipe has you bake it at a higher temperature for the first 10 minutes and then lower the temperature, I was able to bake it continuously at 400F for 40 minutes total and mine turned out perfectly. I am including both here so that you can decide, depending on your oven. Don't wait to let it cool; eat it when it's hot! Delicious! Tip: For crustier bread, put a shallow baking pan filled with boiling hot water on bottom shelf of oven. Variation: To make rolls, preheat oven to 400F After dough rises, remove to a floured surface. Punch down dough and shape into 12-14 rolls. Place on cookie sheet sprinkled with cornmeal. Let rise for 20 minutes. Slit each roll once and paint tops with egg wash. Bake for 18-22 minutes or until golden and baked through. | |
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] | Fruity Banger | 1 cup ice cubes. 2 (1.5 fluid ounce) jiggers vodka. 1 ounce peach schnapps. 1 ounce triple sec. 3 fluid ounces orange juice. | Fill a tumbler with ice, and pour in the vodka, schnapps, triple sec, and orange juice. Stir and serve. | |
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] | Harvest Corn & Black Beans | 1 12 tablespoons olive oil. 1 large garlic clove, minced. 1 small onion, finely chopped. 1 (15 1/2 ounce) can black beans. 1 (15 1/4 ounce) can corn, drained. 2 tablespoons tomato paste. 1 teaspoon dried oregano. salt & pepper. | Heat olive oil in medium saucepan over medium-low heat. Add garlic and onions, and cook, stirring occasionally, until translucent and soft, about 10 minutes. Drain black beans and reserve 1/4 cup of liquid. Add beans, reserved liquid and remaining ingredients to sauce pan and cook on medium, about 10 minutes. Remove from heat and transfer to serving dish. | |
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] | Asparagus Omelette Wraps | 8 eggs. 12 cup milk. 1 tablespoon fresh sage, roughly chopped (updated from bunch that auto appeared). 1 teaspoon fresh thyme, chopped. 2 garlic cloves, chopped. 14 cup pecorino cheese, grated (can subsitute your preference for cheese). 24 stalks asparagus. 2 tablespoons extra virgin olive oil. | Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper. Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp. Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side. Repeat until all the egg mixture is used up. Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino. Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook. | |
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] | Roasted Broccoli with Lemon | 4 cups broccoli florets. 1 tablespoon extra-virgin olive oil. 1/4 teaspoon salt, or to taste. Freshly ground pepper. Lemon wedges. | Preheat oven to 450 degrees F. Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges. | |
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] | Cheddar and Chive Scones | 4- 1/4 ounces, weight Cheddar Cheese (as Strong Or Mild As You Want). 2 cups Self Raising Flour, Plus 1 Tablespoon, Divided. 2 teaspoons Baking Powder. 4- 1/4 ounces, weight Butter. 1/2 cups Fresh Chives, Chopped Finely. 2 Eggs. 1/2 cups Double Cream. Milk, To Glaze. | Preheat the oven to 200 degrees C (400 degrees F) and line a baking tray. Grate your cheese and chop your chives up finely. Place 2 cups of flour, baking powder, and butter in a large bowl. Rub together until it resembles fine breadcrumbs. Alternatively, use the beaters on your electric hand mixer, these are much faster at the job! In a separate bowl place the cheese, chives and the remaining 1 tablespoon flour. Give it a brief mix together, just until it looks even. Place the eggs in a jug and beat them lightly, then add in the double cream and mix. Add the cream mixture to the flour mixture and, using dough hooks on your electric mixer, mix until a dough forms. Add in the cheese and chives. Mix until well incorporated. Flour your worktop and then turn the dough out. Roll it out until its about 1/2 inch thick. Cut out your scones with a 6/7cm round cookie cutter and place them on your baking tray. Glaze with milk. Bake in the oven for 12-15 minutes until risen and golden brown. Remove from the oven and leave to cool completely before serving. Will keep in an airtight container for up to 4 days. Recipe adapted from A Healthy Jalapeno. | |
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] | Sweet and Sour Stuffed Cabbage | 2/3 cup uncooked white rice. 1 cup water. 2 heads cabbage, cored. 3 pounds ground beef chuck. 2 eggs. 1 1/2 teaspoons garlic powder. salt and pepper to taste. 1/2 cup ketchup. 1 onion, sliced. 3 (28 ounce) cans crushed tomatoes. 1/2 cup raisins. 1 teaspoon citric acid powder. 1 1/2 teaspoons garlic powder. salt and pepper to taste. 1/2 cup ketchup. 1/2 cup white sugar. 1 cup ketchup. 1/2 cup white sugar, or to taste (optional). | Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes. Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined. Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside. Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil. Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer. Cook the rolls for 3 hours, basting the rolls every half hour. | |
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] | Summertime Fruit Salad | 13 cup low-fat mayonnaise. 13 cup light sour cream. 1 tablespoon sugar. 1 tablespoon lime juice. 12 teaspoon lime zest. 1 cup strawberry. 1 cup blueberries. 12 cup honeydew. 12 cup cantaloupe. 1 cup pineapple chunk. | In large bowl combine mayonnaise, sour cream, sugar, lime juice and zest. Stir to combine and refridgerate. Combine 4 cups fresh fruit in large bowl. Serve sauce over fresh fruit. | |
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] | Fabulous French Bread | 2 12 cups warm water. 2 tablespoons sugar. 1 tablespoon salt. 2 tablespoons vegetable oil. 6 cups flour. 2 tablespoons dry yeast. cornmeal (for dusting baking sheet). 1 egg, beaten lightly. | Pour warm water into a large, warm mixing bowl. Stir in sugar, salt, oil, 3 cups of flour, and yeast. Beat vigorously for 2-3 minutes. Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter. Allow dough to rest 10 minutes; then stir down. Allow dough to rest another 10 minutes and stir down again. Repeat this process until dough has been stirred down 5 times. Turn dough onto floured surface. Knead only enough to coat the dough with flour so it can be handled. Divide dough into 2 parts. Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side. Pinch ends to seal. Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves. Cover lightly and let rise at room temperature for 30 minutes. With a very sharp knife, cut 3 diagonal slashes on top of each loaf. Brush each loaf with beaten egg. Bake immediately at 400F for 20-30 minutes or until golden brown. Remove from baking sheet and cool on wire racks. *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way. | |
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] | Sugar-free (Really) Oatmeal Fruit and Nut Bars | 1/2 pounds, 78 ounces, weight Oatmeal. 3-58 ounces, weight Pitted Dates. 3-58 ounces, weight Dried Apricots. 1- 1/2 ounces, weight Natural Raisins. 1/2 cups Fat-free Plain Yogurt. 1-78 ounces, weight Natural Cashew Butter. 4 ounces, fluid Water. | Whisk together the yogurt and nut butter. When whisked well, add the water and whisk again. Finely chop the fruit, then add the fruit and oats to the yogurt mixture. With damp hands, combine well then firmly pack into a 9 by 9-inch baking tray. Bake for 25 minutes at 350 degrees Fahrenheit. Cut them into 16 squares with a sharp knife. These will keep in the fridge for 10 days. | |
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] | Rum and Coke Cupcakes | 2 cups All-purpose Flour. 1- 1/2 teaspoon Baking Powder. 1/2 teaspoons Baking Soda. 1/2 teaspoons Salt. 3 Tablespoons Cocoa Powder. 1 stick Unsalted Butter, Room Temperature. 1- 1/4 cup Sugar. 2 whole Eggs. 1 cup Coca Cola. 1/4 cups Plus 2 Tablespoons Dark Spiced Rum. 1 teaspoon Vanilla. 1/2 cups Coca Cola. 4 Tablespoons Dark Spiced Rum. 1 stick Unsalted Butter, Room Temperature. 1 teaspoon Vanilla. 2 cups Powdered Sugar. 2 Tablespoons Dark Spiced Rum. 2 drops Milk, Only If Needed To Reach The Right Consistency. | For the cupcakes: 1. Preheat your oven to 350 F. 2. Line 1 standard size 12-count muffin tin with cupcake liners. This will make about 20 cupcakes, so you may need to bake in batches, or line 2 muffin tins. 3. Whisk your flour, baking powder, baking soda, salt and cocoa powder together in a bowl. 4. In a separate bowl, or in a stand mixer, add your butter and sugar and beat until light and fluffy. 5. Add both of your eggs, mixing on low speed until smooth and combined. 6. Pour your coke, rum and vanilla into the creamed mixture and mix them in. It is going to curdle, but when you add your dry ingredients, everything comes together. 7. Slowly start to add your dry ingredients about 1/3 at a time. Mix with a spoon until all combined. 8. Pour into cupcake liners in a muffin tin and fill each about 3/4 of the way full. 9. Bake for 13-16 minutes. They are done when a toothpick inserted in the center of one comes out clean. Remove pan from oven and set on a rack to cool. 10. Once theyre cool, mix the glaze ingredients in a small bowl and then brush the tops of each cupcake, letting it soak in. For the frosting: 1. Add the butter and vanilla into your mixer bowl and beat until smooth. 2. Slowly add 1 cup of your powdered sugar and mix it in. 3. Mix in your rum then mix in the rest of your powdered sugar. If it feels too wet, add a bit more powdered sugar. If its a little dry, add very small drops of milk until its just right. | |
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] | Carrot Casserole | 1 cup cooked carrot, mashed. 2 eggs. 12 cup Ritz cracker crumbs. 1 cup milk. 12 teaspoon pepper. 1 tablespoon sugar. 6 tablespoons butter, melted. 1 cup shredded cheddar cheese. | Preheat the oven to 375F. Mix together all the ingredients. Pour into a greased 8 inch square dish. Bake for 40 to 45 minutes. | |
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] | Pizza Burgers I | 1 pound ground beef. 1 (14 ounce) can pizza sauce. 4 hamburger buns. 4 slices shredded mozzarella cheese. | Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in pizza sauce, and heat through. Spoon onto buns and top with cheese. Microwave for 15 to 20 seconds, or until cheese is melted. | |
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] | New Orleans Style Chicken and Sausage File Gumbo (Gumbo Ya-Ya) | 1 whole Chicken (3 To 4 Lbs,), Skinned And Cut Into 8 Pieces. 1- 1/2 teaspoon Franks Famous Creole Seasoning (See Recipe). 1 pound Pound Andouille Sausage, Sliced 1/2 Inch Thick. 2 cups Yellow Onion, Chopped. 1 cup Bell Pepper, Seeded And Chopped. 1 cup Celery, Thinly Sliced. 2 Tablespoons Fresh Parsley, Finely Chopped. 3 cloves Garlic, Finely Chopped. 1/2 cups Vegetable Oil. 1/2 cups Flour. 2 whole Bay Leaves. 1 teaspoon Dried Thyme, Ground. 2 quarts Cold Water. 1 teaspoon File Powder. 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe). 2 whole Green Onion Tops, Thinly Sliced, For Garnish. | Note: If you cant find Andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. File is the ground, dried leaves of the sassafras tree that are gathered under a full moon. Method: 1. Assemble the chopped onion, bell pepper, celery, parsley and garlic for the gumbo; set aside. 2. Season the chicken with Franks Famous Creole Seasoning. 3. In a black cast iron pot, heat the oil over high heat and brown the chicken parts in the hot oil. Remove to a heated platter and place in a preheated 175 degrees oven. 4. Make a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk. Reduce the heat to medium and cook until a medium brown roux is formed. 5. When the roux is medium brown, add the sausage, onion, bell pepper, celery, parsley and garlic. Cook over low heat until wilted, still stirring. 6. Slowly add 1/2 cup water, the chicken pieces and all of the seasonings except the file powder, mix thoroughly. 7. Gradually stir in the rest of the water, taking care not to break the pieces of chicken. Raise the heat and bring to a boil, then lower the heat and simmer for about 1 hour, or until the chicken is tender. 8. Remove the pot from the heat and let the simmer die down, then add the file powder and gently stir. 9. Let the gumbo stand in the pot for 5 minutes after adding the file, then serve over a mound of boiled rice. Garnish with the sliced green shallot tops. | |
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] | Valentines Day Cakelettes | 1 whole Box Devils Food Cake Mix, 18 To 20 Ounce Size. Additional Required Ingredients Specified On The Box (typically Water, Eggs And Oil). 13 cups Heavy Cream. 1 cup Semi-Sweet Chocolate Chips. 1/4 cups Seedless Raspberry Jam. 2 Tablespoons Unsalted Butter. 1 cup White Chocolate Chips. 1 teaspoon Vegetable Shortening. | Preheat oven to 350 F (or 325 F if using a dark or coated pan). Line the bottom of a 15 x 10 x 1-inch jelly roll pan with parchment paper. Mix cake batter according to box directions. Spread batter into the prepared pan. Bake cake 20-25 minutes, turning pan halfway through the baking time. Cake is done when center springs back or when a toothpick inserted in center comes out clean. Remove pan from the oven and set it on a cooling rack. Cool on rack 10 minutes. Invert cake onto the rack and carefully remove parchment. Cool completely. When cool, use a heart-shaped cookie cutter (about 2-inches at widest part) and cut out heart-shaped portions of cake. Place portions on a rack set inside of a large cookie sheet or jelly roll pan. Prepare ganache by putting cream into a saucepan and heating it to a simmer. Remove from heat and add remaining ganache ingredients. Let the mixture sit for 2 minutes before stirring. Then with a wire whisk, beat ganache until smooth. Using a small ladle or very large spoon, coat each cakelette with ganache. Ganache that has dripped into the pan beneath may be scraped up and reheated and used for additional glazing. Let ganache set. This will take about 4 hours. Melt white chocolate and shortening in the microwave on 30 second increments, stirring in between. Continue for additional 30 second increments until smooth. Stir until completely smooth. Using a plastic sandwich bag or the squeeze bottle mentioned above, pipe thin lines of white chocolate diagonally across hearts. Let set. | |
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] | Cajun Crab Stuffed Mushrooms | 1 (8 ounce) package cream cheese, softened. 1/2 cup shredded Colby-Monterey Jack cheese. 1 teaspoon seafood seasoning (such as Old Bay). 1/2 teaspoon Cajun seasoning. 1/4 teaspoon cayenne hot pepper sauce, or to taste (optional). 1/4 teaspoon garlic powder. 1 (8 ounce) package imitation crabmeat, flaked. 1/4 cup Italian seasoned bread crumbs. 1 (8 ounce) package crimini mushrooms, stems removed. | Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch baking dish. Stir the cream cheese, Colby-Monterey Jack cheese, seafood seasoning, Cajun seasoning, hot pepper sauce, and garlic powder in a mixing bowl until smooth. Stir in the crabmeat and bread crumbs until evenly blended. Spoon the cheese mixture into the mushroom caps; set them filling-side-up into the prepared baking dish. Bake in the preheated oven for 7 minutes; set the oven to broil and broil until the tops are crisp and brown, about 3 minutes. | |
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] | Bottled Apples | 4- 1/2 cups White Sugar. 1 cup Cornstarch. 2- 1/2 teaspoons Pumpkin Pie Spice. 2 teaspoons Salt. 10 cups Water. 3 Tablespoons Lemon Juice. 6 pounds Your Favorite Apples. | You will need 7 quart-sized canning jars with lids and rings. Prepare your water bath (for the assembled jars of apples) according to standard canning practices. In a large pan, mix sugar, cornstarch, and pumpkin pie spice. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice. Sterilize canning jars, lids and rings using standard canning practices. Peel, core, and slice apples. Pack the sliced apples into the hot canning jars, leaving a 1/2 inch head space. Fill jars with hot syrup, and remove air bubbles with a knife. Put lids on and process in a water bath for 20 minutes. | |
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] | Spicy Egg In The Hole | 1 Tablespoon Butter, For Greasing The Griddle. 2 slices Whole Grain Bread. 4 slices Jalapeno Pepper (seal Up What's Left And Use It Later!). 2 whole Eggs. 2 pinches Shredded Extra Sharp Cheddar Cheese. 2 pinches Salt. 2 Spoonfuls Salsa. | Preheat an electric griddle to 350 degrees F or a large nonstick griddle pan over medium high heat. Use a 2 1/2-inch biscuit cutter to cut a perfect hole in the center of each slice of bread. Grease the griddle with the tablespoon of butter and toast both the bread and the cut out circles on the first side for a minute. Then flip them over. Place two jalapeno slices in the hole of each slice of bread, then crack an egg into each hole with them. The egg will surround the jalapeno. Place a pinch of shredded cheddar and salt on top of each egg and let everything cook for about 2 minutes. The egg whites will start to look white instead of clear. Remove the cut out circles of bread to plates at this point and carefully flip the bread slices over to set the yolk for 30 seconds. Plate the bread slices when the 30 seconds is up and top each of them with a spoonful of salsa. Serve immediately and enjoy! | |
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] | Ww 2 Points - Caramel Apple Salad | 1 (8 ounce) container fat-free cool whip. 4 large apples (Whatever you prefer, although I use Gala). 1 (8 ounce) can pineapple tidbits. 1 (6 ounce) boxjello fat free sugar-free instant butterscotch pudding mix. 14 cup chopped peanuts (optional). | Cut up apples into small pieces. Add in all other ingredients (pineapple juice included) and mix. Chill for 1 hour. 2 Points per serving (1 cup). | |
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] | Pumpkin Spiced Ginger Muffins | 1- 3/4 cup Quinoa Flour. 3/4 cups Dark Brown Sugar. 1 Tablespoon Baking Powder. 1/4 teaspoons Baking Soda. 1 teaspoon Pumpkin Pie Spice. 1/2 teaspoons Cinnamon. 1/4 teaspoons Nutmeg. 1/4 teaspoons Ground Ginger. 1/4 teaspoons Salt. 1 cup Canned Pumpkin Puree. 1 cup Milk. 1/2 cups Apple Sauce. 1/2 teaspoons Vanilla Extract. 1 Tablespoon Finely Minced Fresh Ginger. 2 whole Eggs. 1/2 cups Whole Flax Seeds. | 1. Preheat the oven to 375 F. Take two 12 cup standard size muffin tins and liberally spray the first one with cooking spray. The second one only needs two of the cups sprayed. 2. In a large mixing bowl whisk together the quinoa flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, ground ginger and salt until well combined. In another bowl whisk together the canned pumpkin, milk, applesauce, vanilla, fresh ginger and eggs. 3. Pour the wet ingredients into the big bowl of dry ingredients and whisk it all together until just combined. Some lumps are OK so dont over work it. Then switch to a spatula and gently fold in the flax seeds. 4. Fill each of the prepared muffin wells almost to the brim with the muffin batter. Get them into the oven to bake for 20-25 minutes, until golden and a toothpick inserted into the center comes out clean. 5. Take the muffins out of the oven and let them cool in the muffin tins for a few minutes. Then turn them out onto a cooling rack and allow them to cool until easily handled. Serve them warm and enjoy! | |
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] | Spicy Grilled Chicken and Green Onions | 2 tablespoons vegetable oil. 1 tablespoon hot pepper sauce. 2 teaspoons honey. 1 teaspoon paprika. 7 green onions. 2 skinless boneless chicken breast halves. | Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally. Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade. | |
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] | Mini Almond Cheesecakes with Cherry Flavored Filled DelightFullsTM | 36 2-inch foil baking cups. 36 vanilla wafers. 1 1/2 cups NESTLE TOLL HOUSE Delightfulls Cherry Flavored Morsels, divided. 2 (8 ounce) packages cream cheese, at room temperature. 1/3 cup granulated sugar. 2 tablespoons all-purpose flour. 2 large eggs. 1/2 teaspoon almond extract. | Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels. Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup. Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners. | |
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] | Southern Sweet Potato Casserole | 5 sweet potatoes, mashed. 12 cup sugar. 14 cup milk. 1 egg, beaten. 12 teaspoon cinnamon. 14 teaspoon nutmeg. 2 tablespoons butter, melted. 2 teaspoons vanilla extract. 12 cup butter, melted. 12 cup brown sugar. 12 cup corn flakes, crushed. 12 cup chopped nuts. | Note for quick method of cooking sweet potatoes -- I put the sweet potatoes in a baking dish and add 1/4 cup of water. Put a lid on and microwave for approximately 20 minutes. After they have cooled, peel and mash. Mix all 8 ingredients for sweet potato mixture. Pour into a greased casserole dish. Bake in a 350 degree oven for 35 minutes and see below for crunchy topping. Mix all 4 ingredients for topping and sprinkle over potatoes. Bake for an additional 8 minutes and remove from oven. Enjoy! | |
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] | Moroccan Chicken: Made on Stove Top, Crock-Pot or Tagine | 5 boneless skinless chicken breasts, chopped into bite size pieces. 1 tablespoon ground coriander. 1 tablespoon smoked paprika. 1 tablespoon ground cumin. 1 tablespoon mccormick's montreal steak grill seasoning. 1 teaspoon ground turmeric. 18 teaspoon ground cinnamon. olive oil. 12 of an onion (White, Yellow or red, your choice). 1 cup chicken stock, from a box. 12 cup raisins (if you want, you can use more). 12 cup prune (if you want you can use more). couscous (optional, any flavor you want). | Super Easy:. Olive Oil in pan on high heat. Add chopped onions and sautee a little. Add chicken. Mix a bit. Reduce heat and add all the spices and mix a little. Count to 60 so let the spices warm up a little. After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit. Cover and simmer for about 15 minutes. Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny. If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid. ----------------------------------------------------------------------------------------------------. If using a crockpot (slowcooker). Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours (ideal) to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock. Side Dish ideas:. Polenta. Enjoy! | |
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] | Mushroom Kilpatrick on Barbecue Crostini | 60 g butter (softened). 1 garlic clove (minced). 12 cup fresh parsley leaves (chopped). 8 slices sourdough bread. 8 mushrooms (flats or fields trimmed). 3 slices rindless bacon (diced). 2 -3 tablespoons Worcestershire sauce. salt and pepper. olive oil flavored cooking spray. 1 -2 lemon (cut into wedges to serve). | Preheat barbecue plate to high and the grill to medium. Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined. Lightly spray both sides of the bread and mushrooms with oil. Barbecue the bread on the grill for 2-3 minutes each side until toasted. Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender. Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel. Spread a little garlic butter on each piece of toasted bread, top with a mushroom and sprinkle with bacon and remaining parsley and then drizzle worcestershire sauce and season with salt and pepper and serve with a lemon wedge. | |
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] | Cucumber Pea Salad | 1 cucumber - peeled, halved lengthwise, and sliced. 3/4 cup frozen peas, thawed. 6 ounces Monterey Jack cheese, cubed. 1/2 cup mayonnaise. 1 tablespoon milk. | Combine the cucumber, peas, and Monterey Jack cheese in a bowl. Whisk the mayonnaise and milk together in a small bowl; pour the dressing over the salad. Stir to coat. | |
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] | Almond Bread | 3 whole Egg Whites. 1/2 cups Sugar. 1 cup Roasted Almonds. 1/2 cups Callebaut Cocoa Nibs. 1 cup Plain Flour. 1 teaspoon Vanilla Essence. | Preheat the oven to 180 degrees C. Beat the egg whites until stiff without being dry. Once they are stiff, continue beating adding the sugar gradually. If you prefer the biscuits a bit sweeter you can add more sugar. Continue beating until the mixture is thick and glossy. Using a metal spoon fold in the almonds, Callebaut cocoa nibs, flour and vanilla essence. Turn into a well greased loaf tin. Bake for 30 minutes until pale and golden. Then remove from oven and leave them to cool in the pan. Once cooled, wrap in foil and put in the fridge overnight. This helps with the slicing the following day. Next day, cut the bread into thin slices and place on a baking rack or a tray covered with baking paper. Bake in a preheated oven at 150 degrees C until pale golden and crispy. Cool and store in an airtight container. | |
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] | Cheese Stuffed Mushrooms | 6 ounces of boursin french herb cheese spread (or Alouette, not black pepper). 12 cup parmesan cheese. 4 cartons fresh large mushrooms. Italian breadcrumbs. 4 tablespoons melted butter. | Wash and de-stem mushrooms. Mix parmesan and herb cheese together. Stuff cheese in mushrooms. Add a pinch of bread crumbs on top and brush top of each mushroom with butter. Bake on 450 degrees for 15 minutes. | |
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] | Homemade BBQ Sauce | 3 tablespoons brown sugar. 14 cup catsup. 1 teaspoon dry mustard. 14 teaspoon nutmeg. | Combine all ingredients. Use anywhere you would use BBQ sauce. | |
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] | Easy Banana Nut Muffins | 13 cups Melted Butter. 4 whole Ripe Bananas, Mashed. 3/4 cups Sugar. 1 Egg, Beaten. 1 teaspoon Vanilla Extract. 1 teaspoon Baking Soda. 18 teaspoons Kosher Salt. 1- 1/2 cup All-purpose Flour. 1 cup Chopped Walnuts. | Preheat oven to 350 degrees F. In a large mixing bowl, mix butter into the mashed bananas. Mix in sugar, egg and vanilla. Add baking soda and salt and stir to combine. Add the flour and mix until just incorporated. Fold in chopped walnuts. The less you stir the mixture at this time, the fluffier the muffins will be when baked. Pour mixture into prepared muffin pan lined with cupcake liners or greased with butter or vegetable oil. Bake 2530 minutes until golden brown and once a knife inserted into the center of the muffin comes out clean. Allow to cool on a rack. | |
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] | Tropical Shrimp Dipping Sauce | 1/2 cup sour cream. 3 tablespoons non-alcoholic pina colada mix. 1/4 cup canned crushed pineapple. 1 tablespoon white sugar. | Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors. | |
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] | The Neely's Grilled Potato Wedges | 3 large russet potatoes, well scrubbed. kosher salt. fresh ground black pepper. 14 cup olive oil. 4 teaspoons barbecue seasoning (recipe follows). 1 12 cups paprika. 34 cup sugar. 3 34 tablespoons onion powder. | Barbeque rub:. Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Makes 2 1/2 cups. Potato wedges:. Preheat the grill to medium heat. Put the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for about 15 minutes, until the potatoes are just slightly tender but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato. Whisk together the olive oil, barbecue rub, salt and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10-15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving. Note:. Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don't want them to fall apart on the grill. | |
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] | Basque-Style Trout with Herbs | 4 whole trout (cleaned). 34 cup dry red wine. 14 cup olive oil. 23 cup finely chopped onion. 1 12 tablespoons finely cut of fresh mint. 12 teaspoon dried rosemary. 12 teaspoon dried thyme. 20 whole black peppercorns. 12 teaspoon salt. | Lay fish in one layer in oven-proof dish. Combine remaining ingredients, pour over fish, and let stand 30 minutes. Turn and marinate 15 minutes longer. Bake in preheated 350F oven for 25 minutes or until fish is firm to the touch. OR Freeze fish with marinade in zip-lock bag. Thaw and bake as above. | |
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] | Tomato Artichoke Chicken | 1 (12 ounce) jar marinated artichoke hearts. 4 boneless skinless chicken breast halves. 1 tablespoon olive oil or 1 tablespoon vegetable oil. 2 cups pizza sauce. 1 (7 1/4 ounce) jar roasted sweet red peppers, drained and cut into strips. hot cooked fettuccine. | Drain artichoke hearts, reserving 1/4 cup liquid; cut artichokes into quarters. In a large skillet, brown chicken in oil. Add pizza sauce, artichokes, red peppers, and reserved artichoke liquid; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Serve over fettuccine. | |
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] | Peach Chipotle BBQ Sauce | 2 (24 ounce) jars peaches, undrained. 1 onion. 12 cup molasses. 14 cup brown sugar. 2 tablespoons ketchup. 2 tablespoons red wine vinegar. 1 tablespoon Worcestershire sauce. 1 tablespoon chipotle chile in adobo. 1 tablespoon minced garlic. 1 tablespoon minced fresh ginger. 1 teaspoon salt. | Combine all ingredients in food processor & puree. Simmer in saucepan over medium low heat until reduced by 1/3. Taste for seasoning! | |
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] | Apple Bacon Baked Chicken | 1/2 cup dried cranberries. 1/2 cup apple cider. 1 tablespoon olive oil. 4 skinless, boneless chicken breast halves. salt and ground black pepper to taste. 1/2 cup stone-ground mustard. 1/2 cup applesauce. 4 slices bacon, halved crosswise. 2 Granny Smith apples, quartered. 2 sweet onions (such as Vidalia), quartered. | Soak cranberries in apple cider in a bowl until cranberries are rehydrated, 2 to 6 hours. Preheat oven to 425 degrees F (220 degrees C). Coat bottom of a baking dish with olive oil. Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper. Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts. Lay two half-slices of bacon atop each chicken breast. Arrange apples and onions around chicken. Add cranberries, pouring any remaining apple cider over chicken. Cover dish with aluminum foil. Bake in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until bacon is crisp and chicken breasts are no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). | |
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] | Easy Apple Cheddar Biscuit/Dumpling | 1 apple, sliced. 1 (16 1/3 ounce) package refrigerated biscuits. 8 tablespoons cheddar cheese, shredded. 1 tablespoon cinnamon sugar. pam butter-flavored cooking spray. | Spray muffin tin with non-stick spray. Separate biscuits. For each biscuit, separate into two layers. Place 1 Tbs cheddar cheese and 1/8 of apple slices on one layer. Top with other layer. Press edges together to seal. Place into muffin tin. Repeat for all biscuits. Spray tops of biscuits with butter flavored spray. Sprinkle with cinnamon sugar (or just plain cinnamon). Cook according to directions on package. The biscuits I used took 14 minutes. | |
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] | Coconut Bars | 3 whole Eggs. 1 cup Coconut Milk (canned). 13 cups Coconut Oil. 13 cups Honey. 1 Tablespoon Vanilla Extract. 18 teaspoons Stevia. 1/2 cups Blanched Almond Flour. 1 Tablespoon Coconut Flour. 1- 1/2 cup Unsweetened Shredded Coconut. 1/4 teaspoons Celtic Sea Salt. | Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor. Pulse in almond flour, coconut flour, shredded coconut and salt. Transfer ingredients into an 8x8 inch Pyrex baking dish. Bake at 350 degrees F for 30 minutes. Cool for 1/2 hour, then place in the refrigerator and serve when chilled. Makes 24 bars. | |
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] | Low Calorie Banana Bread | 2 mashed bananas. 1 tablespoon unsweetened applesauce. 1 teaspoon vanilla extract. 12 cup sugar. 1 dash salt. 1 teaspoon baking powder. 1 large egg. 2 tablespoons nonfat milk. 34 cup white flour. | Preheat oven to 350 and spray two mini-baking pans with non-stick cooking spray. Place all ingredients but flour in a medium-sized mixing bowl and gently mix by hand until smooth. Add in flour to wet ingredients. Cook about 20 minutes - or until golden brown. | |
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] | Spice Cake with Penuche Frosting | 2 cups All-purpose Flour. 1 teaspoon Baking Powder. 1 teaspoon Baking Soda. 1 teaspoon Salt. 1 teaspoon Ground Cinnamon. 1 teaspoon Allspice. 1/2 teaspoons Ground Cloves. 23 cups Shortening. 1 cup Sugar. 1 cup Brown Sugar. 3 whole Eggs. 1/4 cups Orange Juice. 1 cup Buttermilk. 1/2 cups Walnuts Or Pecans, Chopped. 1/2 cups Real Butter. 1 cup Brown Sugar. 1/4 cups Hot Milk. 3- 1/4 cups Powdered Sugar. | For the cake: Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice and cloves. Set aside. In a mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into a greased 9x13 cake pan. Bake for 30-35 minutes. Remove pan from oven and set it on a rack to allow the cake to cool. When cool, frost it. For the frosting: In a medium saucepan, combine butter and brown sugar. Bring to a boil. Continue to cook and stir for one minute or until thickened. Remove pan from heat and allow the frosting to cool for 15 minutes. Add the hot milk and beat the frosting smooth with a wooden spoon. Beat in enough powdered sugar to allow for creamy spreading. | |
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] | Onion-Smothered Steak (Bife a Cebolada) | 2 tablespoons red wine vinegar. 2 teaspoons garlic, minced. 1 12 teaspoons sweet paprika. 12 teaspoon salt, plus salt to taste. 12 teaspoon ground pepper, freshly ground. 32 ounces rib eye steaks (4 each 8 oz steaks). 14 cup olive oil. 2 cups yellow onions, chopped. 12 cup canned plum tomatoes, diced. 1 bay leaf. 14 cup tawny port. 3 tablespoons Italian parsley, chopped. | In a small bowl, or mortar and pestle, combine 1 tbsp vinegar, 1 tsp garlic, paprika, and 1/2 tsp each salt and pepper. Mix to form a paste. Rub the paste on both sides of the steaks and set aside at room temperature to marinate for 1 hour. Warm the olive oil in a frying pan over medium heat. Add the onion and cook, stirring often, until golden (about 25 min). Add remaining tsp garlic, the tomato, the remaining vinegar, and the bay leaf and port and simmer, uncovered, over medium heat for 10 minutes. Season with salt and pepper to taste and stir in the parsley. Remove from heat and set aside. Place 2 large heavy frying pans over high heat and sprinkle them both with salt. When the pans are very hot, add the steaks and cook over high heat, turning once, 3 - 5 minutes on each side for rare, or until desired doneness. Add the onion sauce and heat through, turning the steaks in the sauce to coat. Serve the steaks on a warm plate or platter and spoon the sauce on top. | |
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] | Gotta Have Em Polenta & Goat Cheese Bites | 1 cup Chopped White Or Portabella Mushrooms. 1 clove Garlic, Minced. 1 cup Red Bell Pepper, chopped. 2 dashes Olive Oil. 1 container (17 Oz. Size) Pre-cooked Basil And Garlic Polenta, In Tube Form. 6 ounces, weight Goat Cheese. 3/4 cups Kalamata Olives, Pitted, Chopped. 1 cup Chopped Tomatoes. 6 leaves Fresh Basil. | Begin chopping, mincing and dicing all the veggies, small enough so that each polenta cake has a little bit of every flavor. Saute mushrooms, garlic, and peppers in a little olive oil for about 5 minutes until tender. Meanwhile, cut polenta into about 1/2 inch slices. Be careful when handling, they are a bit delicate. Lay these out on a greased sheet pan and spread goat cheese onto each cake. The more the better! Combine sauteed mushrooms and peppers in a bowl with the chopped olives, tomatoes, basil, a bit more olive oil, and salt and pepper. Top each polenta cake with your delicious Mediterranean mix. Bake in the oven for 20 minutes on 350 degrees F, then broil for a couple of minutes at the end to get some golden color. Serve hot and enjoy! | |
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] | Chocolate Mint Cookies Redux | 3/4 cups Unsalted Butter. 1- 1/2 cup Light Brown Sugar, Packed. 2 Tablespoons Water. 1/2 teaspoons Peppermint Extract. 2 cups Semi-sweet Chocoate Chips. 2 whole Eggs. 1- 1/4 teaspoon Baking Soda. 1/2 teaspoons Salt. 2- 1/2 cups All-purpose Flour. 1/4 cups Andes Mints, Chopped. 24 whole Seasonal Candy-cane Flavored Or Regular Flavored Andes Mints, Cut In Half. 6 whole Regular Sized (not Mini) Candy Canes, Crushed. | Start by putting the butter, brown sugar and water in a saucepan and cooking over low heat until melted. Next add the peppermint extract and stir well. Add the chocolate chips and stir until mostly melted. Turn heat off, remove pan from burner and continue stirring until chocolate melts completely and mixture is smooth. Pour mixture into the bowl of a stand mixer fitted with a paddle attachment. Let it cool for 10 minutes. Putting the mixer on low-to-medium speed, add the eggs one at a time, mixing as you go. Next add the baking soda and salt and slowly add the flour until combined. Stop the mixer, remove paddle (clean it first if you can! ), scrape down the sides of the bowl, then fold in the chopped Andes mints. Place bowl in fridge, uncovered for 1 hour. After 1 hour, remove the bowl from the fridge and preheat oven to 350 degrees F. Take 1 tablespoon or so of dough at a time, place in your palm and roll into a ball. Put cookie dough balls on an un-greased cookie sheet, or on a cookie sheet lined with parchment paper. Bake cookies for 8-10 minutes or until they are spread out and slightly cracked on top. They may still be soft in the middle, but thats okay. While they bake, unwrap the individually wrapped Andes mints, cut them in half, place them in a bowl and set aside. Then put the candy canes in a large storage bag, seal the bag and use a glass or rolling pin to crush them. When cookies are done, carefully remove them from the pan and place on a cooling rack. Immediately place 1/2 an Andes mint on top of each cookie and wait 3-5 minutes until it begins to melt. Use a spoon to smooth chocolate on each cookie. Sprinkle with crushed candy canes. Let the cookies cool and harden completely (about 20-25 minutes) before eatingif you can wait that long! Makes between 36-42 cookies. | |
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] | Grapefruit and Avocado Salad with Ginger-Cassis Dressing | 3 tablespoons extra-virgin olive oil. 3 tablespoons creme de cassis (black-currant liqueur) or grenadine. 2 tablespoons chopped shallots. 2 tablespoons minced peeled fresh ginger. 4 teaspoons Sherry wine vinegar. 2 large Ruby Red grapefruits. 1 large head of butter lettuce, leaves separated. 1 large avocado, halved, pitted, peeled, sliced. | Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper. Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper. | |
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] | Hearty Mac & Cheese | 1 lb pasta, whole wheat (I like Barilla plus). 2 (10 ounce) packages winter squash puree, frozen (I used Cascadian Farms brand). 2 cups 1% low-fat milk. 6 ounces extra-sharp cheddar cheese, grated. 2 ounces monterey jack cheese, grated. 12 cup part-skim ricotta cheese. 34 teaspoon salt. 1 teaspoon mustard powder. 18 teaspoon cayenne pepper. 14 cup parmesan cheese, grated. 14 cup seasoned bread crumbs. 2 teaspoons olive oil. | Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray. Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain. Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency). Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish. In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top. | |
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] | Dilled Green Beans | 2 quarts water. 2 pounds fresh green beans, washed and trimmed. 1 teaspoon salt. 2 teaspoons mustard seed. 2 teaspoons dried dill weed. 1 teaspoon red pepper flakes. 1 teaspoon dill seed. 4 cloves garlic, minced. 2 cups distilled white vinegar. 2/3 cup white sugar. 2 cups water. | Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well. In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir. In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well. Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating. | |
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] | Best Bread Machine Pizza Dough | 34 teaspoon salt. 4 cups all-purpose flour. 1 (2 1/4 teaspoon) packet active dry yeast. 1 38 cups room temperature water. 3 tablespoons extra virgin olive oil. | Add all ingredients to bread machine and run on "dough" cycle. When cycle is done, punch down dough and remove from machine. Keep in a bowl coated with olive oil and allow to rest until you're ready to roll out. (Only for a few minutes, or it will start to rise again. ). | |
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] | Squash Casserole | 2 cups squash, cooked, drained & mashed. 2 cups extra-sharp cheddar cheese. 2 cups fine cracker crumbs (or bread crumbs). 1 medium onion, chopped. 12 cup margarine. 1 can cream of mushroom soup, shop (undiluted). | Mix all ingredients. Pour into buttered casserole dish. Bake at 350 degrees for 30 minutes or until set. | |
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] | Sesame Beef Stir-Fry (21 Day Wonder Diet: Day 5) | 12 cup couscous. 12 cup boiling water. 1 tablespoon sesame seeds. 180 g rump steak, sliced thinly. 1 small red onion, cut into wedges. 1 garlic clove, crushed. 150 g baby bok choy, quartered. 1 long red chili, sliced thinly. 2 tablespoons beef stock. 2 tablespoons oyster sauce. 2 tablespoons light soy sauce. 150 g snow peas, sliced thinly. | Combine couscous with the water in medium heatproof bowl, cover; stand 5 minutes. Meanwhile, toast sesame seeds in heated wok about 30 seconds; transfer to small bowl. Stir-fry beef in heated wok until browned; transfer to another small bowl. Stir-fry onion in heated wok 1 minute. Add garlic, bok choy and chilli; stir fry 1 minute. Add stock, sauces and beef; stir-fry until hot. Remove from heat; stir in peas. Serve couscous topped with stir-fry and sprinkled with sesame seeds. | |
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] | Awesome Red Wine Pot Roast | 3 pounds boneless beef chuck roast. 2 tablespoons all-purpose flour. 2 tablespoons canola oil. 1/2 cup water. 1/2 cup red wine. 1 teaspoon dried basil. 1/2 teaspoon dried marjoram. 1/2 teaspoon dried thyme. 1 teaspoon salt. 1/4 teaspoon ground black pepper. 1 onion, sliced. 6 red potatoes, washed and halved. 6 carrot, peeled and cut into 2-inch lengths. 8 pearl onions, peeled and halved. | Preheat an oven to 350 degrees F (175 degrees C). Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast. Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer. | |
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] | Not Your Mamma's Tuna Salad | 2 (6 ounce) cans tuna in water (drained). 3 hard-boiled eggs, finely chopped. 1 cup mayonnaise (can use fat free or lite). 1 teaspoon cumin. 12 teaspoon crushed red pepper flakes. 1 garlic clove, minced. 2 tablespoons chopped red peppers. 2 tablespoons chopped green peppers. | Combine all ingredients; mix well. Chill for 3 hours or overnight. Serve on your favorite bread or use as a dip. | |
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] | Low-fat Zucchini Slice | 2 cups coarsley grated zucchini. 3 eggs. 34 cup grated low-fat cheddar cheese. 1 small onion, diced. 1 tablespoon olive oil. 1 cup all-purpose flour. 1 teaspoon baking soda. 12 cup chopped bacon or 12 cup ham (optional). | Lightly beat eggs. Add remaining ingredients& mix thoroughly. Spread into greased slice pan. Cook in a moderate oven for about 30 minutes or until brown. | |
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] | Sicilian Style Steak | 1 cup Italian seasoned dry bread crumbs. 1 cup grated Parmesan cheese. 1 teaspoon seasoned salt. 1 tablespoon garlic powder. 1/2 cup olive oil. 2 (16 ounce) t-bone steaks. | Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan. Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan. Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. | |
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] | Spinach and Yogurt Soup | 1 1/2 tablespoons butter or margarine. 1 medium onion, finely chopped. 2 teaspoons all-purpose flour. 1/3 teaspoon salt. 1/4 teaspoon dried tarragon. 1 pinch ground nutmeg. 1 pinch cayenne pepper. 1 (16 ounce) package frozen chopped spinach, thawed. 2 cups chicken broth. 3/4 cup plain yogurt. 2 slices lemon, cut in half for garnish. | Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes. Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving. | |
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] | Scandinavian Christmas Crispy Krumkake | 1 cup sugar. 12 cup softened butter. 2 eggs. 1 cup milk. 1 12 cups all-purpose flour. water, if necessary. | In a medium bowl, cream the sugar with the butter. Beat in the eggs until mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes. Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top. Open iron; lightly brush inside top and bottom with shortening, oil or melted butter. Spoon 1 tablespoon batter onto center of hot iron. Close iron. Bake about 1 minute on each side until cookie is lightly browned. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cigar or cone shape. Cool on rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store baked cookies in airtight containers. You can also keep them frozen for several months. The Great Scandinavian Baking Book B. Ojakangas. | |
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] | Crock Pot Cheesy Potatoes | 2 lbs frozen cubed hash brown potatoes. 16 ounces sour cream. 1 (10 3/4 ounce) can cream of chicken soup. 2 cups cheddar cheese, shredded. 12 cup onion, chopped. 34 teaspoon salt. 14 teaspoon pepper. | Mix all ingredients in large bowl. Spray crock pot with non-stick cooking spray. Turn ingredients into crock pot. Cook on Low for 5 to 6 hours. | |
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] | Oatmeal and Jam Bars | 34 cup margarine, softened. 34 cup brown sugar. 1 12 cups flour. 14 teaspoon salt. 1 tablespoon baking powder. 1 12 cups rolled oats (regular oatmeal, not instant). 12 cup chopped almonds (optional). 1 12 cups jam (your choice of flavor) or 1 12 cups preserves (your choice of flavor). | Preheat over to 350. Grease a 9x13 baking pan. In a large mixing bowl, cream margarine and sugar. Add remaining ingredients except for jam and mix well. Pat three-fourths of dough into bottom of pan. Spread jam evenly over top of dough. Crumble remaining dough over jam. Bake 30 minutes. Cool in pan, then cut onto 2 inch squares. | |
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] | Shrimp and Egg Fried Rice With Napa Cabbage - Tyler Florence | 6 tablespoons peanut oil. 2 shallots, thinly sliced. 1 small piece ginger, peeled and grated (1 to 2 inches). 12 small head napa cabbage, core removed and finely sliced. salt. 2 garlic cloves, minced. 12 lb medium shrimp, peeled and deveined. 3 large eggs, lightly beaten. 4 cups cooked long-grain rice. 12 cup frozen peas, thawed in warm water. 3 tablespoons soy sauce. 14 bunch scallion, sliced, for garnish. 12 cup chopped peanuts, for garnish (optional). | Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel. Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts. | |
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] | Walking Apples | 1 granny smith apple. peanut butter. mini chocolate chip (optional). dried cranberries (optional) or raisins (optional). coconut (optional). dried banana pieces (optional). granola cereal (optional). chopped nuts (optional). | Core the apple, but leave the bottom in tact. Mix together your stuffing ingredients; peanut butter, chocolate chips, marshmallows, cranberries, etc. Stuff the center of the apple. | |
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] | Reindeer Dunk | 2 tablespoons powdered cocoa mix. 1 cup strong coffee. 1 cinnamon stick. whipped cream. | Combine cocoa and coffee in festive mugs and mix well. Garnish with whipped topping and cinnamon stick. | |
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] | Oatmeal Cookie | 1/2 fluid ounce butterscotch schnapps. 1/2 fluid ounce Irish cream liqueur. 1/2 fluid ounce jagermeister liqueur. 1/2 fluid ounce cinnamon schnapps. | In a shot glass, layer butterscotch schnapps, Irish cream and Jagermeister. Float cinnamon schnapps on top. | |
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] | Barley Pilaf With Chickpeas and Artichoke Hearts | 2 cups warm water. 1 cup uncooked quick-cooking barley. 14 teaspoon salt. 2 tablespoons commercial pesto sauce. 1 (15 ounce) can chickpeas, drained and rinsed. 1 tablespoon fresh lemon juice. 1 tablespoon olive oil. 1 teaspoon bottled minced garlic. 1 (14 ounce) canquartered artichoke hearts, drained and rinsed. 12 cup preshredded fresh parmesan cheese. | Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice. While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; saute 3 minutes or until lightly browned. Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese. | |
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] | Tempting Tuna Parmesano | 2 large garlic cloves. 9 ounces angel hair pasta. 14 cup butter. 1 cup whipping cream. 1 cup frozen peas. 14 teaspoon salt. 6 12 ounces canned tuna, drained. 14 cup parmesan cheese. | Fill a large deep skillet with very hot tap water. Cover and bring to a boil over high heat. Peel and mince garlic. Add pasta to the skillet, boil for 1-2 minutes or until pasta is al dente. Drain, set aside. Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling. Stir in cream, peas and salt; bring to a boil. Break tuna into chunks and stir into skillet with 1/4 cup cheese. Return pasta to skillet, cook until heated through, tossing gently. Serve with additional cheese and pepper to taste. | |
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] | Rich Caramel Sauce | 60 g butter. 2 tablespoons liquid glucose. 34 cup brown sugar (firmly packed). 12 cup heavy cream. | Combine butter, glucose and sugar in small saucepan, stir over a low heat until sugar is dissolved, brush sides of saucepan down with a brush dipped in water to make sure all sugar grains are dissolved. Increase heat bringing to the boil, DO NOT STIR, boil gently for 4 to 5 minutes or until mixture begins to darken in colour. Remove from heat, allow bubbles to subside, gradually stir in cream. Sauce thickens on standing, when cold transfer to a jar or air tight container and store in the refrigerator. | |
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] | Zucchini and Pork Soup | 4 pork chops. 1/2 cup all-purpose flour. 2 teaspoons vegetable oil. 1 onion, chopped. 2 teaspoons chopped garlic. 1 cup chopped red bell pepper. 2 zucchinis, quartered and sliced. 1/8 cup chopped sun-dried tomatoes. 8 ounces fresh mushrooms, sliced. 1 (14.5 ounce) can diced tomatoes. 2 (14.5 ounce) cans chicken broth. 2 tablespoons oyster sauce. 2 teaspoons dried basil. 1 teaspoon dried oregano. salt and pepper to taste. 4 tablespoons grated Parmesan cheese. | Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside. In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned. Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve. | |
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] | Award Winning Soft Chocolate Chip Cookies | 4 1/2 cups all-purpose flour. 2 teaspoons baking soda. 2 cups butter, softened. 1 1/2 cups packed brown sugar. 1/2 cup white sugar. 2 (3.4 ounce) packages instant vanilla pudding mix. 4 eggs. 2 teaspoons vanilla extract. 4 cups semisweet chocolate chips. 2 cups chopped walnuts (optional). | Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. | |
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] | Lettuce Wraps | 1 head iceberg lettuce, leaves removed. 1 lb ground beef. 14 cup soy sauce. 3 teaspoons Splenda granular. 2 garlic cloves, minced. 1 medium onion, diced. 1 tablespoon red pepper flakes (to taste). 1 tablespoon ginger, grated. 2 cups cabbage, chopped. | Cook the ground beef and onions until they're done. Mix together soy, sweetener, garlic, red pepper, ginger then pour over the ground beef. Add cabbage. Cook until cabbage is nice and soft or if you omit the cabbage, cook until soy sauce has pretty much evaporated. Let it cool a bit. Then to serve take a lettuce leaf and put some of the meat mixture in the middle and wrap it up. | |
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] | Chili Dog Stew | 4 hot dogs. 1 (16 ounce) can chili with beans. 1 (10 ounce) can diced tomatoes with green chilies. 1 small onion, diced roughly. 1 teaspoon garlic powder. 1 dash cayenne. 1 dash cumin. yellow mustard (for garnish). shredded cheese (for garnish). | in a sauce pan under medium high heat, empty the can of tomatoes, juice and all. add the onions and spices. while the onions and tomatoes heat, slice the hot dogs into pieces. add them to the pot, stir let it get almost boiling. add the can of chili. heat it to just bubbling. serve with mustard and cheese for the garnish. | |
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] | Umeboshi Cucumber Dressing | 2 tablespoons umeboshi plum paste. 3 tablespoons olive oil. 1 medium cucumber, peeled, seeded and chopped. 1 small garlic clove, pressed. | Place all ingredients in a blender and puree until smooth. Serve over your favorite fresh or steamed greens. | |
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] | Chocolate-Peanut Butter Marshmallow Lunch Box Bars | 3/4 cups Butter (soft). 1- 1/4 cup Granulated Sugar. 3 whole Eggs. 1 teaspoon Pure Vanilla Extract. 1-13 cup All-purpose Flour. 1/2 teaspoons Baking Powder. 1/2 teaspoons Salt. 3 Tablespoons Dutch Cocoa. 1 teaspoon Espresso Powder(optional, But GOOD). 1/2 cups Chopped Nuts (optional). 5 cups Miniature Marshmallows. 1-13 cup Semi-Sweet Chocolate Chips. 1- 1/4 cup Creamy Peanut Butter. 2- 1/2 cups Crisp Rice Cereal. | Preheat oven to 350 degrees F. Grease a 10x15 jelly roll pan. In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs and vanilla and beat until fluffy. Combine remaining ingredients and then add to creamed mixture. Mix well to combine. Spread mixture into pan. It may seem a bit thin, but just smooth it out. It will puff up when baking, and the remaining layers will make for a good-size bar. Bake at 350F for 18 minutes or until set. Remove to a cooling rack. Immediately after pulling it from the oven, sprinkle marshmallows evenly over the cake/brownie layer. Return to the oven for two minutes. Remove from oven and place on cooling rack, gently smush the softened marshmallow down with greased fingers to flatten slightly. Cool for 15 minutes. Mix together the chocolate chips and peanut butter in a microwave-safe bowl. Using short bursts of power, heat the mixture, stirring every 30 seconds until the chips are melted and mixture is smooth. Add in the crisp rice. Drop the mixture by spoonfuls over top of the cooled marshmallow layer. Spread gently with an offset spatula. Place pan in refrigerator until chocolate is set, then cut into 24 (or more) generous bars. Keep in an airtight container in the fridge, for a firmer, fudge-ier bar...Or store covered at room temperature for a softer bar. Freezes very well. | |
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] | Quick, Easy Sugar Cookies Recipe | 2 34 cups flour (all purpose is fine). 1 12 teaspoons baking soda. 1 cup butter (softened in microwave). 1 12 cups sugar. 1 egg (large). 1 teaspoon vanilla extract. 1 teaspoon cinnamon. sugar (for rolling the dough balls in before baking). | Preheat oven to 375F In a bowl, mix flour and baking soda. In a larger bowl, cream sugar and softened butter until smooth. Mix in the egg and vanilla extract. Blend in the dry ingredients slowly until combined. I first made these with a fork instead of a mixer and it was fine. Hand roll into balls (teaspoon size) and place on an ungreased cookie sheet. Optional: Roll the dough balls in a mix of cinnamon and sugar before placing on the baking sheet. Bake 8 - 10 minutes or until light golden brown. Let the cookies cool for 2 minutes away from the heat before devouring. | |
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] | Greek Traditional Turkey with Chestnut and Pine Nut Stuffing | 1 cup chestnuts. 2/3 cup butter. 1/4 cup orange juice. 1/4 cup tangerine juice. 2/3 cup lemon juice. 1 (10 pound) whole turkey. salt and ground black pepper to taste. 1/2 pound ground beef. 1/2 pound ground pork. 1/4 cup chopped onion. 1/2 cup uncooked instant rice. 1/4 cup pine nuts. 1/4 cup raisins (optional). 1/3 cup butter. 1/2 cup chicken broth. 2 tablespoons brandy. 1 teaspoon salt. 1/2 teaspoon ground black pepper. | Preheat oven to 325 degrees F (165 degrees C). Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop. Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper. In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine. Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C). | |
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] | Danish Wedding Cookies | 1 cup granulated sugar. 12 cup butter, softened. 3 ounces cream cheese, softened. 1 teaspoon vanilla. 18 teaspoon almond extract. 1 cup all-purpose flour. 12 cup pecans, chopped. powdered sugar, for coating. | Preheat oven to 350 degrees F. Cream sugar and butter in a large bowl until blended. Add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes. Beat in vanilla and almond extracts. Gently fold in flour and nuts and stir until blended. Lightly flour hands and roll dough into 1 inch balls. Gently press balls flat with bottom of a small glass. Bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes. Allow cookies to cool in pan for about 2 minutes; tranfer to wire rack to cool briefly. While cookies are still warm, gently toss them in a plastic bag filled with powdered sugar. Remove and return to wire rack to cool completely. | |
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] | Orange Dreamsicle Martini | 4 ounces fresh orange juice. 2 ounces vanilla liqueur (McGillicuddy's vanilla schnapps is recommended). 12 ounce barcardi o rum. orange slice, for garnish. | Combine the orange juice, vanilla liqueur, and Barcardi O in a cocktail shaker filled with ice. Cover and shake vigorously; strain into a chilled martini glass. Garnish with an orange slice. | |
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] | Serviette/Napkin Folding, Candle Fan Fold | 1 paper, serviette (large). 1 cloth, serviette (large). | Lay your serviette out flat and square before you. Bring the top and bottom right corners into the top and bottom centre of the serviette so that there is a vertical line running down the middle. Repeat with the left top and bottom corners. You should have before you a tall rectangle with a vertical gap running down the middle. Place your finger in the very centre of the serviette where the two flaps meet each other. With your other hand take the top right flap and pull it to the right, going past the top of the rectangle so that it make a triangle shape a little like the flap on a collar. Repeat with the top point on the left side. It now looks like the collar on a shirt with rather a wide neck at the back. The next step involves making a mirror image of the last step at the bottom, if it's easier then carefully turn your serviette around do that the collar is at the bottom upside down and then just repeat the previous step at the top as before. Once all four flaps are completed you will have before you a rectangle that has 4 triangles radiating out from the centre a little like a windmill. Starting at the bottom upside down collar part, take the bottom left and right edges and roll them as tightly as you can up to the centre of the serviette. ( I set a glass on mine to keep it there while I did the next step). Turn the entire serviette around to the that roll is at the top and the collar bit of the top half is now upside down at the bottom. Accordion fold the bottom bit up to the centre (it will meet the roll at the middle). Now gather both ends (without letting it all unfold) and the roll should be in the middle. Place it into an empty water or wine glass and fan out the accordion fan bits at each side. So easy! | |
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] | Light Mexican Tomato Sauce: Caldillo De Jitomate | 2 roma tomatoes. 1 slice onion, a 1 1/2 inch piece is good. 1 -2 dried arbol chile (or 1 fresh serrano, 1/2 fresh jalapeno, or 1 dried guajillo). salt, to taste. | Place the tomatoes, onion and chiles in a small sauce pan with enough.water to almost cover the tomatoes. Cook until the tomatoes are soft. Then puree them in a blender with salt to taste and some of the cooking liquid, adjusting the amount to achieve the texture that you like. Some people add a little powdered chicken stock (Knorr Suiza). You can add a bit of garlic too. If you are pouring this over fried eggs you can either pour it over them in the same pan where they cooked and let the sauce simmer a little or you can just pour it over the eggs right in the serving plate (I prefer this method-less fat!). You can also use this sauce for chilaquiles, but in this can be fried in a little oil or added to the fried tortillas in the pan where they were fried. I like my chilaquiles crunchy so I fry the sauce separately in about a tsp of oil. This sauce is so basic that herbs such as oregano or cilantro can be added and the flavor can be changed completely. | |
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] | Whole Wheat Rotini Pasta Salad | 1 (12 ounce) box whole wheat rotini pasta. 1/4 cup apple cider vinegar. 1/4 cup olive oil. 1/4 cup crumbled feta cheese, or to taste. 6 leaves fresh basil, chopped. salt and ground black pepper to taste. 1 bunch asparagus, trimmed and chopped. 3 tomatoes, chopped. 2 large carrots, chopped. 1 bunch green onions. 4 cloves garlic, minced. | Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until completely chilled; drain completely. While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette. Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly. Stir the cooled pasta into the vegetable mixture; toss until evenly mixed. | |
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] | Green Banana Curry | 2 tablespoons oil. salt. 12 teaspoon turmeric. 1 teaspoon red pepper powder. 4 big green bananas, deskinned,cubed and soaked in cold salty water. 1 tablespoon fresh lemon juice. 1 cup coconut milk (available readymade of Nestle brand). 1 big onion. 4 dried garlic, deskinned. 2 tomatoes. | Heat oil in a non stick heavy base skillet. Add salt, red pepper powder and turmeric powder. Immediately add bananas and saute for about 2-3 minutes. Let bananas go brown on the edges. Add puree and fresh lemon juice. Add 1/2 cup water and cover tightly. Bring to a boil and let it simmer on medium heat for 10 minutes. Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles. |
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