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Deb's Mac Salad

2 cups macaroni. 1 small onion, chopped. 1 green bell pepper, chopped. 1 carrot, grated. 1/4 cup mayonnaise. 1/4 cup Ranch-style salad dressing.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Rinse with cold water and place in large bowl. Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

Oatmeal-Savory and Comforting

34 cup oatmeal. 1 12 cups chicken broth. 1 dash salt. 1 dash pepper. 12 teaspoon olive oil. 1 teaspoon curry powder. parsley or sage or rosemary or basil or cilantro or mint.

In a pot bring the oatmeal, broth, olive oil, salt and pepper to a boil, reduce to simmer and stir regularly. Add curry at this point if using, or add herbs to last minute of cooking. Total cooking time is usually 5 minutes. Serve warm. Refrigerate left overs. Form into patties, cooking on medium heat in a non-stick pan, or with a touch of olive oil spray, turning once for 3 minutes total cooking time to warm through. Serve with any meal as a side.

Pineapple Mimosas

1 (12 ounce) can frozen pineapple concentrate, thawed. 1 (6 ounce) can frozen limeade concentrate, thawed. 2 cups cold water. 6 cups pink champagne, chilled (can use regular champagne and or or sparkling apple juice). strawberry ice cube (optional, recipe follows).

Combine pineapple juice concentrate, limeade concentrate, and water. Chill well. Before serving, carefully add champagne (and/or apple juice). Add ice or, if desired, Strawberry Ice Cubes to each pitcher before serving. Makes about 3 quarts or 12 servings. STRAWBERRY ICE CUBES: Fill two ice cube trays with cleaned fresh strawberries (halve or quarter any larger berries if necessary). Add water. Freeze until firm.

Nutty Maple Pesto

2 cups Fresh Basil Leaves, Stems Removed.. 1/2 cups Arugula Leaves. 1 cup Olive Oil. 1/4 cups Pistachios (roasted And Unsalted). 1/4 cups Pine Nuts (raw And Unsalted). 1/2 cups Walnuts (unsalted). 1/4 cups Parmigiano-Reggiano. 1 Tablespoon Lemon Zest. 6 cloves Garlic. 5 Tablespoons Pure Maple Syrup. 1 dash Salt And Pepper.

Process basil, arugula, olive oil, pistachios, pine nuts, walnuts, parmigiano, zest and garlic in a food processor until finely chopped; stir in the maple syrup and season with salt and pepper. I graciously spread the sweet, nutty heady sauce over every inch of these tomato and mozzarella paninis that Ive toasted into a gooey hot mess of goodness. I suggest you do the same.

Broccoli Cauliflower Gratin

1 lb fresh broccoli florets. 1 lb fresh cauliflower floret. 1 cup low-fat mayonnaise. 1 cup shredded low-fat cheddar cheese. 1 cup shredded parmesan cheese. 6 green onions, chopped. 2 garlic cloves, minced. 2 tablespoons Dijon mustard. 14 teaspoon salt. 14 teaspoon pepper. 14 teaspoon red pepper flakes. 14-12 cup seasoned dry bread crumb. 12 teaspoon paprika.

Steam broccoli and cauliflower flowerets for 6-8 minutes, or until crisp-tender; drain well. Preheat oven to 350*. Lightly grease a large (at least 4-qt baking dish). Arrange steamed, drained flowerets in prepared baking dish. In a bowl, mix together mayonnaise, cheddar cheese, parmesan cheese, green onions, garlic, dijon mustard, salt, pepper, and red pepper flakes. Pour this over flowerets in the baking dish. Sprinkle with the breadcrumbs and paprika. Bake at 350 for 25-30 minutes or until golden.

Baked Omelet With Broccoli & Tomato

2 -3 eggs, lightly whipped. 1 teaspoon dried onion flakes. 4 tablespoons 1% low-fat milk (Use whole if you wish). 14 teaspoon dried basil. 3 tablespoons 2% fat cottage cheese or 3 tablespoons sour cream. salt & pepper. 12 teaspoon garlic powder. 1 roma tomato, sliced. 2 ounces cheddar cheese, Grated or 2 ounces of your favorite cheese. 14 cup broccoli, cut into small florets.

Beat your eggs with the dried onion, Milk, cottage cheese, Garlic powder, basil, Salt & Pepper. Cut your broccoli into very tiny florets. Slice your tomatoe into 1/4" slices. Lightly grease a pie plate or cover it with Release foil. Pour in the egg mixture. Arrange the broccoli florets and tomato slices on the egg mixture' Sprinkle with the cheese or place the small cut pieces on top of the tomato slices. Bake in pre heated 350F for apprx 20-25 minutes until the cheese has melted and the eggs are firm. Enjoy.

Wasa Cracker Sandwich

1 package Wasa Multi-grain Crackers. 1 package Cream Chese. 2 dashes Lemon Pepper. 2 slices Shaved Turkey. 2 Tablespoons Monterey Jack Cheese, Shredded. 3 leaves Baby Spinach, Washed Dried And Stems Removed. 2 slices Cucumber, Peeled And Sliced. 1 slice Small Red Onion, Sliced Thin.

Spread cream cheese on Wasa crackers. Sprinkle with lemon pepper. Then layer the rest of the ingredients as you like and top with another sprinkle of lemon pepper.

Asian-Apricot Glazed Pork Loin Chops

4 boneless pork loin chops. 14 teaspoon salt. 14 teaspoon black pepper. 14 teaspoon onion powder. 14 teaspoon garlic powder. 18 teaspoon ground ginger. 1 large white onion. 2 tablespoons cooking oil. 3 garlic cloves (minced finely). 34 cup apricot nectar. 23 cup apricot preserves. 2 tablespoons oyster sauce. 2 tablespoons light soy sauce.

Chop onion. Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the Ginger. Season loin chops with the spice mixture. Heat a large skillet over medium-low heat, and add the 2 TBS of oil. Brown the onion and the loin chops for approximately 5 minutes per side. Mix together all the remaining ingredients in a bowl. When loin chops are browned on both sides, add the sauce mixture. Simmer on medium-low heat for approximately 15-20 minutes, until pork is done to an internal temperature of 170 degrees and sauce is reduced and thickened. Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired. Serve over steamed white rice.

Southwestern Chicken Barley Tomato Soup

4 large tomatoes, diced. 1 (16 ounce) jar medium hot salsa (Pace Picante, recommended). 1 (14 1/2 ounce) can fat free chicken broth. 3 cups water. 1 bunch green onion, chopped. 1 cup quick-cooking barley. 1 (15 ounce) can black beans, drained, rinsed. 1 12-2 lbs chicken breasts, cooked, cut into bite-sized pieces.

In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions). Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally. Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup). Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender. Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.

Tortellini Gratinata with Mushrooms and Parsnip "Bechamel

12 ounces of parsnips. 2 1/2 cups whole milk, divided. 1 cup freshly grated Parmesan cheese, divided. Large pinch of freshly grated nutmeg. 4 1/2 tablespoons butter, divided. 1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced. 2 large garlic cloves, finely chopped. 2 teaspoons minced fresh rosemary. 3 8-to 9-ounce packages cheese-filled tortellini or tortelloni. 6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups). Ingredient Info: Gorgonzola dolce is milder and softer than regular Gorgonzola..

Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 1 1/2 cups milk. Blend until smooth. With machine running, gradually add remaining 1 cup milk through feed tube. Add 3/4 cup Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 3 cups, whisking often, about 5 minutes. Season bechamel sauce to taste with salt and freshly ground black pepper. Melt 2 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, garlic, and rosemary. Saute until mushrooms are brown and tender, 6 to 7 minutes. Season to taste with salt and pepper. DO AHEAD: Bechamel sauce and mushrooms can be made 1 day ahead. Cool, cover separately, and chill. Rewarm bechamel sauce before using. Preheat oven to 400F. Butter 12-cup- capacity baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; return to pot. Add remaining 2 tablespoons butter and toss to coat. Stir in mushroom mixture. Transfer pasta to prepared baking dish. Spread bechamel sauce over; sprinkle with Gorgonzola, then remaining 1/4 cup Parmesan. Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, broil until top is golden, about 2 minutes. Let stand 10 minutes and serve.

Chilly Chocolate Cheesecake Cups!

1 package (8 Oz. Package) Low-fat Cream Cheese. 1/2 cups Splenda, Or Sweetener Of Choice. 1/4 cups Cocoa Powder. 2 Tablespoons Light Hershey Syrup (or Milk). 1 container (8 Oz. Package) Low Fat Cool Whip. 12 whole Oreo Cookies.

1. Begin by lining a 12-cup muffin tin with foil cupcake liners. Bring cream cheese and Cool Whip to room temperature. 2. In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese until smooth. Add the sweetener and cocoa powder and beat until light and fluffy. Scrape down the sides of the bowl and beat in the Hersheys syrup (or milk). 3. Gradually fold or beat the whipped cream into the cream cheese mixture until everything is well combined. 4. Drop 1 Oreo cookie into each cupcake liner. 5. Spoon cheesecake filling into a large ziplock bag, cut the tip off a corner of the bag, and squeeze filling down to the cut corner. 6. Squeeze just enough filling into each cupcake liner so filling is equally divided between the 12 cups. With a spoon, press filling down, smoothing it out evenly in the cupcake liner. Decorate however you would like (if desired)! 7. Cover muffin tin with foil and pop it into the freezer to chill for 4 hours or overnight. The filling firms up perfectly, while remaining smooth and creamy! (They wont become frozen!) 8. Serve chilled, and enjoy with someone you love! Note: Once they firmed up, I transfered the leftovers to an airtight container and stored them in the freezerperfect for when you need a quick chocolate fix!

Lemon-Dressed Steamed Asparagus

13 c. olive oil. 1/4 c. fresh lemon juice. 1 tsp. sugar. 1/2 tsp. dry mustard. 1/4 tsp. finely grated lemon rind. 1/4 tsp. salt. 3 lb. large fresh asparagus spears.

In a small jar with a tight-fitting lid, combine olive oil, lemon juice, sugar, mustard, lemon rind, and salt. Seal jar and shake well, mixing the dressing. Steam asparagus just until tender -- 3 to 5 minutes. Transfer to a serving platter and serve dressing on the side.

Greek Chicken Salad

2 cups cubed, cooked chicken meat. 1/2 cup sliced carrots. 1/2 cup sliced cucumber. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese. 1/4 cup Italian-style salad dressing.

In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well. Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

Eggs in Bed

cooking spray. your favorite bread. butter. 9 eggs (or 13 egg whites or Egg Beaters egg substitute). salt. pepper. 1 cup grated cheddar cheese (, more to taste). skim milk.

Use 9 x 12-inch cooking dish. Spray the dish with cooking spray. Line bottom of pan with the bread. Butter the bread, then salt and pepper it. Sprinkle the grated cheddar cheese on top. In a bowl, beat eggs then add an equal amount of milk. Pour over bread. Cover with tin foil and refrigerate overnight. In the morning, put in cold oven, then turn oven on to 400 degrees. Bake for an hour.

Brine for Smoked Salmon

1 gallon water. 1 cup kosher salt. 1 cup white sugar. 1 cup brown sugar. lemon pepper to taste. 1 (3 ounce) package dry crab and shrimp seasoning mix. freshly ground black pepper to taste. 4 cloves garlic, crushed or to taste. 1 dash hot pepper sauce (optional). 4 lemons, sliced and crushed. 2 oranges, sliced and crushed. 1 lime, sliced and crushed. 1 large yellow onion, sliced.

Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

Deli Macaroni Salad

4 cups elbow macaroni, cooked and drained (16 oz). 1 12 cups mayonnaise. 1 cup plain yogurt. 14 cup cider vinegar. 2 tablespoons prepared mustard. 2 tablespoons sugar. 1 teaspoon salt. 12 teaspoon ground black pepper. 1 12 cups chopped celery. 1 12 cups chopped red bell peppers or 1 12 cups green bell peppers. 12 cup chopped carrot (I cut them like little match sticks). 12 cup sliced radish. 12 cup chopped green onion. 14 cup chpped fresh parsley.

Cook pasta according to package directions, drain. You can rinse pasta with cold water to cool quickly. Meanwhile in large bowl, stir together mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper. Stir in cooled pasta and remaining ingredients. Cover and refrigerate until well chilled.

Southern Fig Preserves

7 cups fresh whole figs. 3 cups sugar. 1 lemon, juice of.

Combine the whole figs, sugar, and lemon juice in a large saucepan. Cook and stir until the sugar is dissolved and the juice is as thick as desired (Grandma uses a candy thermometer and stops at the soft-ball stage). Pour the mixture into hot, sterilized canning jars, cap, and store. *Can also be used in homemade jam cakes. *.

Chicken Cheese Enchiladas

2 cups sour cream. 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted. 1 (4 ounce) canchopped green chilies. 1 (2 1/4 ounce) can sliced ripe olives, drained. 4 cups cubed cooked chicken. 3 cups shredded monterey jack cheese, divided. 3 cups shredded cheddar cheese, divided. 12 flour tortillas, warmed (6 inches). 4 green onions, thinly sliced.

In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture. Bake, uncovered, at 350 degrees for 40 minutes. Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture). Bake 10-15 minutes longer or until cheese is melted.

Pork Tenderloin With Charred Tomato and Jalapeno Salsa

2 medium tomatoes, cored. 1 jalapeno. 14 small white onion, wedge with root attached. 1 garlic clove, minced. 2 tablespoons chopped cilantro, plus sprigs for garnish. 2 pork tenderloin, trimmed, about 2 pounds. vegetable oil. 1 teaspoon dried chipotle powder. kosher salt & freshly ground black pepper. BUSH'S TEXAS RANCHERO GRILLIN' BEANS.

Preheat a grill to high. Once hot, grill tomatoes, jalapeno and onion, turning until charred all over. Stem and seed the jalapeno if desired. Coarsely chop or pulse the vegetables in a food processor to make a textured salsa. Stir in the cilantro and season with salt and pepper to taste. Meanwhile, lightly brush grate with oil. Grill the pork, turning as needed until a thermometer inserted in the thickest part reaches 145, 20 to 25 minutes. Transfer to cutting board and let rest for 10 minutes. Slice pork, serve with salsa and BUSH'S TEXAS RANCHERO GRILLIN' BEANS.

James' Fire Salad

1 head red leaf lettuce - rinsed, dried and torn. 4 fresh jalapeno peppers, seeded and sliced into rings. 3 medium ripe tomatoes, chopped. 1 Anaheim pepper, seeded and diced. 1/2 red onion, sliced and separated into rings. 1/4 cup chopped fresh cilantro.

In a large salad bowl, toss lettuce with jalapeno peppers, tomatoes, Anaheim pepper, red onion, and cilantro. Serve.

Crunchy Garlic Topped Salmon Lasagne

375 g lasagna sheets (packet fresh). 425 g red salmon (drained, break up). 1 cup frozen peas. 1 cup spinach (shredded). 1 tablespoon lemon juice. 80 g butter. 13 cup plain flour (all purpose). 1 liter milk. 1 12 cups cheddar cheese (grated). 3 slices white bread (crusts removed, chopped or torn). 30 g butter (melted). 2 garlic cloves (minced). 14 cup cheddar cheese (grated). 2 tablespoons parsley (chopped).

Preheat oven to 180C/160C fan forced. Place the lasagne sheets on a microwave safe plate and microwave on high (100%) for 1 minute (this helps to separate the sheets more easily before using). Combine salmon, peas, spinach and lemon juice in a bowl and then set aside. Make creamy white sauce - melt the butter in a saucepan over medium high heat and then add flour and cook, stirring for 2 minutes or until mixture is bubbling. Gradually stir in the milk (I use a whisk at this stage) whisking until smooth (then I swap to a wooden spoon), stirring for about 5 minutes or until sauce thicken. Remove from the heat and stir in cheddar cheese and season with salt and pepper to taste. Lightly grease a 6 cup capacity ovenproof dish and place lasagne sheets over the base of the prepared dish, trimming to fit. Spoon 1/4 of the white sauce over sheets, spreading with the back of a spoon and top with 1/3 of the tuna mixture and then repeat layers twice more finishing with remaining lasagne sheets and shite sauce and the cover with baking paper and then foil and bake for 25 minutes or until heated through. Meanwhile, make crunchy garlic crumb - combine all ingredients in a bowl. Remove foil and paper from lasagne and sprinkle with crumb mixture and chopped parsley and then bake for 10 to 15 minutes or until golden and then stand for 5 minutes and then serve.

Vegan Coconut Cashew Cream

1/2 cups Cashews. 5 Tablespoons Light Coconut Milk. Pinch Of Salt.

1. Preheat oven to 400 degrees F and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool. 2. Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours. 2. Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. 3. Cover and refrigerate until ready to pour on everything. Notes: If you want your sauce thinner, just add more milk! If you want the sauce less nutty tasting, just omit toasting the nuts. You can also just use water if you dont like the mild coconut milk flavor.

Georgia-On-My-Mind Peach Pecan Crisp

5 peaches, skinned and pitted and cut in wedges. nonstick cooking spray. 1 -2 large apple, cored, peeled and cut in wedges. 2 tablespoons apricot nectar. 2 tablespoons orange juice. 12 teaspoon vanilla. 13 cup sugar. 2 tablespoons all-purpose flour. 1 pinch nutmeg, ground. 1 pinch ginger. 14 teaspoon cinnamon. 13 cup pecans, finely chopped. 23 cup rolled oats or 23 cup quick-cooking oats. 23 cup all-purpose flour. 12 cup dark brown sugar. 8 -10 tablespoons unsalted butter, melted.

Servings: 6 Prepare fruit. Heat oven to 350 degrees. Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside. In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon. Spoon into prepared baking dish. Set aside. Make a topping by combining pecans, oatmeal, flour and brown sugar. Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping. Sprinkle mixture over fruit. Bake until juices of fruit start to bubble, around 30-40 minutes. Cool for about 15 minutes before serving.

Whole Wheat Apple Muffins

2 cups whole wheat flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 3/4 cup nonfat milk. 2 egg whites. 1/4 cup vegetable oil. 1/4 cup honey. 1 cup chopped apples.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin. Lightly beat egg whites. In a separate bowl mix dry ingredients thoroughly. In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy. Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

Lasagna Carbonara

15 whole Lasagna Noodles, Cooked According To The Package. 4 Tablespoons Unsalted Butter. 6 cloves Garlic, Minced As Close To A Paste As You Can Get It. 2- 1/4 cups Heavy Cream. 1 teaspoon Kosher Salt. 1 teaspoon Black Pepper. 1/4 cups Pecorino Cheese. 1 cup Grated Parmesan Cheese Plus Some Extra For Sprinkling. 2 cups Shredded Mozzarella Cheese, Divided. 12 slices Bacon, Cooked And Crumbled, Reserve Bits For Garnish. 1- 1/2 cup Frozen Peas. 1 teaspoon Dried Basil.

Begin by making your sauce. I should admit that the only thing eliminated here from a true carbonara is the use of eggs. However, I left those out as I did not want them to become scrambled during the baking process. Boil a pot of water and cook your lasagna noodles according to package directions. Drain and set aside. Fry your bacon. When the slices are done, pull them out of your pan and place on a paper towel-lined plate in order for the grease to drain. Then when cooled, crumble the bacon and set aside. To a sauce pot, add the butter, and cook on medium heat until it begins to melt. Add in the garlic, cream, salt, pepper, pecorino, and parmesan cheeses. Stir well, then add in one cup of the mozzarella cheese. Stir and stir often until your sauce begins to thicken, roughly ten minutes. Preheat your oven to 375 degrees. Once your sauce has thickened, get your go-to lasagna pan, and ladle in some of the cheese sauce, enough to lightly coat the bottom of the dish. Place your first layer of lasagna noodles on the bottom. Sprinkle some bacon, peas, more grated parmesan cheese, and a bit more mozzarella cheese on the top. Ladle in a bit more sauce, and repeat with three more layers. Noodles, bacon and cheese sprinkles, sauce. Cover with the last few sheets of lasagna noodles, and cover the top with the cheese sauce. Sprinkle with any remaining mozzarella cheese. Cover with aluminum foil and cook in the oven for 25 minutes. Then remove the foil, and place back in the oven, uncovered for an additional 5-10 minutes until everything is nice and bubbly. Finally, remove the dish from the oven, and let cool for about 15 minutes. Slice, and serve. Sprinkle some of the bacon bits onto the top of the lasagna, and dig it. Your traditional lasagna just met its match.

Cameroon Suya

1 lb round steaks or 1 lb flank steak. 12 teaspoon sugar. 1 teaspoon garlic powder. 1 teaspoon ground ginger. 1 teaspoon paprika. 1 teaspoon ground cinnamon. 1 pinch chili powder. 2 teaspoons onion salt. 12 cup peanuts, finely crushed. vegetable oil, for brushing.

Trim the steak of any fat and then cut into thin strips. Place in a bowl or shallow dish. Mix the sugar, garlic powder, spices and onion salt together. Add the crushed peanuts, then add this mixture to the steak. Mix well so that the spices are worked into the meat. Thread the steak onto 6 satay sticks, pushing the meat close together (almost so it resembles ribbon candy, if you can picture how that looks). Place in a shallow dish, cover loosely with foil and allow to marinate in a cool place for a few hours. Preheat the grill (or broiler). Brush the meat with a little vegetable oil and then cook over moderate heat for about 15 minutes or until evenly brown.

Please Ignore

1 large egg, beaten. 1 teaspoon water.

none.

Baked Corn Casserole

1 canned corn niblet. 1 (14 3/4 ounce) can cream-style corn. 3 tablespoons butter, melted. 4 eggs. 2 tablespoons flour. 3 tablespoons sugar. 12 teaspoon salt. 1 cup milk. 1 cup half-and-half.

Pre heat oven to 350. Grease 9x9 pan. Beat eggs, add milk, blend well. Add all other ingredients pour into prepared pan. Bake 350 for 20 minutes. Reduce heat to 325 and bake for 1 hour or until firm. Test with a knife inserted into center of casserole come clean.

Black Forest Cupcakes

1 box Betty Crocker SuperMoist Devil's Food Cake Mix, 18 Ounce Box. 1- 1/4 cup Water. 13 cups Vegetable Oil. 3 whole Eggs. 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Whipping Cream. 1 cup Icing Sugar. 1 package Cream Cheese, Softened (250 G/8 Ounce). 1 can Cherry Pie Filling (540 Ml / 19 Fl Oz).

Prepare cake as per directions on box, combining the mix with the water, eggs and oil. Then pour batter into lined cupcake tins. Bake according to package instructions for cupcakes. Then remove from oven and allow to cool. Whip whipping cream until peaks form. Beat in icing sugar. Add whipped cream mixture to cream cheese slowly to ensure it combines evenly. Once cupcakes have cooled, cut out a cone shape from the top of the cupcake and fill the space with a spoonful of cherry pie filling (4-6 cherries). Place the cone back on top, then ice with cream cheese whip. Makes 24 cupcakes.

Delicious and Easy Mock Risotto

2 tablespoons extra-virgin olive oil. 2 cloves garlic, minced. 1/2 small onion, finely chopped. 2 (14 ounce) cans chicken broth. 2 cups uncooked orzo pasta. salt and pepper to taste.

Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan. When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.

Sassy Summer Salmon

1 whole Mango, Peeled And Diced. 1/2 whole Purple Onion, Diced. 3 whole Tomatoes, Diced. 1 whole Jalapeno, Diced. 1 Tablespoon Olive Oil. 2 whole Limes, Juiced. 3 whole Avocados, Diced. 1/2 cups Chopped Cilantro. 1/2 teaspoons Sea Salt. 1/4 teaspoons Ground Black Pepper. 4 pieces Salmon Ready To Grill.

Combine the salsa ingredients, stir, cover and refrigerate for about half an hour before serving. Season fish with salt and pepper. Heat grill to around 350 degrees. Place fish on foil-lined grill to prevent from sticking and burning. Cover and cook until fish are flakey and done. Remove from grill and plate up. Top each serving with a generous portion of prepared salsa. Serve with extra lime wedges if desired. All you need with this is a yummy salad and a few warm tortillas! So easy and refreshing. Perfect for summer.

Jackie's Vodka Sauce

1 tablespoon olive oil. 1 onion, minced. 2 cloves garlic, minced. 1/2 (6 ounce) can tomato paste. 1 cup good quality vodka. 2 (15 ounce) cans crushed tomatoes. 1 (14.25 ounce) can tomato puree. 1 teaspoon dried oregano. 1 teaspoon ground black pepper. 1 teaspoon salt. 1 teaspoon dried thyme leaves. 1 teaspoon dried parsley. 1/2 teaspoon dried, ground rosemary. 1/4 cup water (optional). 1 cup heavy cream, or as needed.

Heat the olive oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the tomato paste into the onion mixture, working all of the lumps out. Pour in the vodka and bring to a boil over medium-high heat; boil for 1 minute. Add the crushed tomatoes and tomato puree. Season with oregano, pepper, salt, thyme, parsley, and rosemary. Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. Add water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. Once the sauce has cooked, stir in the cream until the consistency and color are to your liking. Cook another 5 to 10 minutes to reheat.

'Pizza' Shepherd's Pie

1 pound lean ground beef. 2 (14.5 ounce) cans diced tomatoes with garlic and basil, drained. 1/4 teaspoon ground black pepper. 2 cups shredded mozzarella cheese. 3/4 pound frozen pizza dough, thawed.

Preheat oven to 375 degrees F (190 degrees C). Cook and stir beef in a large skillet over medium-high heat, stirring occasionally and breaking up lumps, until no longer pink, 3 to 4 minutes. Drain beef and return to skillet. Add tomatoes and black pepper to beef; bring to a simmer and cook until slightly thickened, about 5 minutes. Spoon mixture into a 9-inch deep-dish pie plate. Scatter mozzarella cheese over the top. Stretch pizza dough over top with your hands, pressing it onto the edge of the pie plate. Bake in the preheated oven until crust is golden brown, about 30 minutes. Let stand 10 minutes before cutting.

California Roll

4 cups water. 2 cups uncooked white rice. 1/2 cup seasoned rice vinegar. 1 teaspoon white sugar, or as needed. 1 teaspoon salt, or as needed. 1/4 pound cooked crab meat, drained of excess liquid and shredded. 1 tablespoon mayonnaise. 5 sheets nori (dry seaweed). 1 avocado, sliced. 1/4 cup red caviar, such as tobiko. 1 English cucumber, seeded and sliced into strips. 2 tablespoons drained pickled ginger, for garnish. 2 tablespoons soy sauce, or to taste. 1 tablespoon wasabi paste.

Wrap a sushi rolling mat completely in plastic wrap and set aside. Bring water and rice 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. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes. Combine crab meat with mayonnaise in a small bowl. Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

Andouille Chipotle Chili with Sweet Potatoes & Corn

1 pound Ground Sirloin. 1 whole Large Onion, Chopped. 2 teaspoons Minced Garlic. 1 whole Red Bell Pepper, Diced. 1 whole Yellow Bell Pepper, Diced. 3 Tablespoons Chili Powder. 2 teaspoons Cumin. 1/2 teaspoons Cinnamon. 1 teaspoon Kosher Salt. 1/2 teaspoons Black Pepper. 1 package (14 Oz. Size) Andouille Style Sausage, Cit In Half And Then In 1/2" Slices. 12 ounces, fluid Dark Beer. 1 can (28 Oz. Size) Crushed Tomatoes. 2 cans (14.5 Oz. Size) Fire Roasted Diced Tomatoes, Undrained. 1 can (14.5 Oz. Size) Diced Tomatoes, Undrained. 3/4 cups Barbecue Sauce. 2 Tablespoons Worcestershire Sauce. 1- 1/2 Tablespoon Frank's Hot Sauce. 1 whole Chipotle Chili In Adobo Sauce, Finely Minced. 1 Tablespoon Adobo Sauce From Can Of Chilies (Leave Out If You Don't Want Too Much Heat). 1 pound Sweet Potatoes, Peeled And Diced Into 1/2" Pieces. 1 can (15 Oz. Size) Black Beans, Rinsed And Drained. 1 can (15 Oz. Size) Chili Beans In Sauce, Undrained. 2 cups Frozen Corn.

In a large skillet over medium heat, brown the sirloin with the onion. When the beef is just about done, add the garlic, red bell pepper, yellow bell pepper, chili powder, cumin, cinnamon, salt and pepper. Continue cooking for about 3 minutes until peppers begin to soften and spices are fragrant. Drain any grease from the beef and transfer the beef mixture into a large Dutch oven or stockpot. In the same skillet you cooked the beef, over medium heat, add the sliced Andouille sausage and cook for about 5 minutes to brown. When browned, add the sausage to the beef mixture in the Dutch oven or stockpot. Pour the beer in the skillet to deglaze the pan. Make sure to scrape all the dark drippings from the sausage on the bottom of the skillet. This will add a lot of flavor to your chili. After deglazing the skillet, pour the beer and loosened drippings into the Dutch oven or stockpot. Add the crushed tomatoes, fire roasted diced tomatoes, diced tomatoes, BBQ sauce, Worcestershire Sauce, Franks hot sauce, chipotle chili, adobo sauce, diced sweet potatoes, beans and corn to the meat mixture in the Dutch oven. Bring the chili to a simmer and continue cooking for about 45 minutes for flavors to blend and the sweet potatoes are tender. Season to taste with more salt and pepper if needed. Garnish with green onions, cheddar cheese and sour cream. Enjoy!

Nut Butter Breakfast Cake

2 teaspoons butter. 1 tablespoon almond butter. 13 cup almond flour. 1 egg. 12 teaspoon baking powder. 14 teaspoon cinnamon. 2 tablespoons coconut milk. 1 teaspoon stevia (optional).

In a bowl, microwave the butter and almond butter for about 30 sec. Then add the remaining ingredients and mix it thoroughly. Then zap again for about 1,5-2 mins until fluffy. Cut into slices. To add a bit of sweetness, i sprinkled the Sukrin on top of the slices.

Quick & Easy Chicken Parmigiana

4 boneless chicken breasts. 12 cup Italian seasoned breadcrumbs. 12 cup parmesan cheese, grated. 1 large egg, lightly beaten. 2 tablespoons butter. 1 (14 ounce) jar spaghetti sauce. 1 cup mozzarella cheese, shredded.

Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin. Combine bread crumbs and cheese. Dip chicken in beaten egg; dredge in breadcrumb mixture. Melt butter in a large skillet; add chicken and brown on each side over medium-high heat. Arrange chicken in a lightly greased 13x9 baking dish. Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese. Cover and bake at 375 degrees for 30 minutes or until thoroughly heated and chicken is no longer pink.

Harden Your Arteries Pie Crust

1 1/3 cups all-purpose flour. 1/3 cup lard. 1/4 teaspoon salt. 1 egg. 1 teaspoon vinegar.

In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard, until it resembles small peas. Using a fork, lightly stir in the egg and vinegar. If the dough does not stick together enough to pull away from the sides of the bowl, stir in a little cold water, about 1 teaspoon at a time. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

Sticky Chicken

8 chicken breasts. 8 ounces French dressing or 8 ounces Russian salad dressing. 12 ounces apricot preserves. 1 (2 ounce) envelope onion soup mix.

Preheat oven to 325F. Wash chicken breasts and pat dry with paper towels. Place chicken in pan that just fits the breasts without too much overlapping. Mix other ingredients well and pour evenly over chicken. Bake for 1 hour. Check after 45 minutes and if chicken is getting too brown, place foil tent over it for the last 15 minutes. Serve hot.

Greek Sex on the Beach

1 ounce rum. 1 ounce Southern Comfort. 1 ounce vodka. 1 ounce grenadine. 1 -2 tablespoon fresh lime juice. 1 12 ounces orange juice.

Mix and serve over ice. Garnish with lime.

Cheesy Creamy Ham and Potato Soup

4 cups water. 1 large ham bone. 2 14 cups potatoes, diced. 2 medium potatoes, halved. 2 14 cups ham, cubed. 1 medium onion, diced. 3 garlic cloves, minced. 5 tablespoons butter. 5 tablespoons flour. 2 12 cups milk. 1 34 cups shredded cheddar cheese. salt and pepper.

Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead). Remove ham bone and strain stock to remove any debris. Boil the 2 med potatoes halved in stock until softened, remove to separate bowl. Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender. Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken). In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce. Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey. Add cheese blend to soup and gently mix to combine.

Cut out Cookies

1 cup butter, softened (don't use margarine, won't work for this cookie). 1 cup sugar. 2 eggs. 12 teaspoon cream of tartar. 1 teaspoon baking soda. 12 teaspoon salt. 2 34 cups flour.

In a large bowl, cream together butter and sugar and then add in eggs. In a separate bowl or plastic bag, combine all dry ingredients and mix well. Mix the dry ingredients in to the butter mixture. Cover bowl or put dough in a plastic bag and put in the refrigerator to chill for at least 6 hours or overnight. Preheat oven to 375 degrees. Once chilled, take approximately 1/5 of the dough and place on lightly floured surface. Roll dough out to about 1/4 inch thickness and using flour dipped cookie cutters, cut out the dough and place on cookie sheets. Bake for 8-10 minutes (oven temps vary so check around 7 mins).

Swordfish Calabrian Style

3 tablespoons olive oil, divided. 1 tablespoon fresh lemon juice. salt and pepper to taste. 1 1/4 pounds fresh swordfish, cut into chunks. 1 small onion, chopped. 1 teaspoon all-purpose flour. 1 1/2 cups dry white wine. 1 (19 ounce) can fava beans, drained. 1 bunch fresh parsley, chopped.

In a medium bowl, mix together 2 tablespoons of the olive oil, lemon juice, salt and pepper. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade, and pat dry. Heat the remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, then add the fish. Brown the chunks of fish on all sides, then remove from the pan, and set aside. Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Sweet Potato Gnocchi with Arugula, Toasted Pine Nuts and Cream Sauce

1/4 cups Pine Nuts. 1 Tablespoon Extra Virgin Olive Oil. 2 Shallots, Diced. 2 cloves Garlic, Minced. 1/4 teaspoons Nutmeg. 1 teaspoon Dried Thyme. 1 cup 1 Percent Milk. 4 ounces, weight Goat Cheese. 10 ounces, weight Arugula. 3 cups Fresh Sweet Potato Gnocchi (see Recipe Below). Salt And Freshly Ground Pepper. 2 Small Sweet Potatoes. 1 Egg, Lightly Beaten. 1- 1/2 cup Whole Wheat Flour. Salt And Freshly Ground Pepper.

For the Sweet Potato Gnocchi: Pierce the potatoes all over with a fork and then microwave them until tender, about 10 minutes. Cut the potatoes in half, scoop the flesh into a large bowl and discard skins. Mash the potatoes with a potato masher in a large casserole dish and then place in the fridge until potatoes are cold. Next, add about 1/2 of the egg into the cooled potatoes. Season with salt and pepper. Slowly add the flour, mixing until a ball of dough is formed. Divide dough into about 6 sections. Working with the first section, divide it into two pieces and roll each piece into a long rope about 1/2 inch thick. Use a butter knife to cut off slices about 1-inch long. Repeat with the remaining dough. Heat a large pot of water over high heat. Salt the water and add the gnocchi, working in small batches. The gnocchi are ready to eat or add to your pasta sauce about a minute after they float to the top of the pot. For the sauce: Preheat oven to 375 F. Spread pine nuts evenly over a small baking sheet that youve lined with parchment paper. Roast pine nuts in the preheated oven until they just begin to turn light golden brown, about 5-7 minutes. Watch carefully as they turn rapidly from toasted to burned! Pour pine nuts into a small bowl and set aside. Meanwhile, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Season with salt and pepper. Turn the heat down to low and add the nutmeg and thyme. Add the milk and then stir in the goat cheese until well combined and melted. Add the arugula and allow it to wilt. Add 3 cups of the cooked gnocchi and pine nuts and stir to combine. Season with salt and pepper if needed and serve.

Easy Roasted Cauliflower Stir-Fry

1/2 cups Sliced Lean Pork. 2 teaspoons Shaoxing Or Dry Sherry Wine. 1/2 teaspoons Sesame Oil. 1 teaspoon Soy Sauce. 1 teaspoon Cornstarch. 1 Medium Head Of Cauliflower, Cored And Cut Into Bite-sized Florets. 2 Tablespoons Olive Or Other Oil Plus More For Drizzling Over The Cauliflower. 1 clove Garlic, Coarsely Chopped. 6 Dried Red Chilies, Halved Lengthwise With Stem And Some Seeds Removed. 6 slices Fresh Ginger (about The Size And Thickness Of A Nickel). 2 Scallions Cut Into Large Pieces. 1 teaspoon Sesame Oil. 2 Tablespoons Shaoxing Or Sherry Wine. 1 Tablespoon Soy Sauce. 1 teaspoon Dark Soy Sauce. Salt And Pepper.

Preheat oven to 450 F. Combine the pork with the wine, sesame oil, soy sauce, and cornstarch in a small bowl and set aside. On a parchment-lined rimmed baking sheet, spread out the cauliflower florets in a single layer and drizzle with olive oil. Season with salt and pepper and roast until crisp and golden, about 20 minutes. Stir the cauliflower halfway through baking. Heat 2 tablespoons of oil in your wok over medium heat. Add the garlic, chilies, and ginger, and cook for about 2 minutes, making sure they dont burn. Turn up the heat to high, add the pork, and cook until browned. Stir in the cauliflower (keep the heat on high), and cook for a minute. Add the scallion, sesame oil, wine, and the soy sauces. Season with additional salt if needed. Cover wok with the lid and bring everything to a simmer. Uncover, give everything another stir, and serve over rice!

Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles

1 beaten egg. 3 tablespoons sour cream. 2 teaspoons flour. 2 teaspoons instant beef bouillon powder. 2 teaspoons minced onion flakes. 1 teaspoon baking powder. 1 12 teaspoons dried parsley flakes. 1 teaspoon lemon pepper. 12 teaspoon dried dill. 12 teaspoon paprika. 14 teaspoon ground allspice. 14 teaspoon ground ginger. 14 teaspoon ground nutmeg. 14 teaspoon fresh ground pepper. 14 teaspoon sea salt. 1 lb ground meat (beef, pork, veal, turkey, or a mixture). 13 cup unseasoned breadcrumbs. 14 cup all-purpose flour. 13 cup butter. 4 ounces thinly sliced white mushrooms (optional). 13 cup flour. 3 12 cups beef broth (two 14.5 ounce cans). 12 tablespoon lemon juice. 12 tablespoon Worcestershire sauce. 1 tablespoon minced fresh parsley, divided. 12 teaspoon granulated sugar. 1 14 teaspoons paprika. 1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder). 12 teaspoon dill weed. 14 teaspoon ground ginger. 14 teaspoon ground nutmeg. 14 teaspoon fresh ground pepper. 18 teaspoon ground allspice. 1 cup sour cream. 8 -12 ounces cooked wide egg noodles. 1 12 tablespoons water. 1 tablespoon salted butter. remaining minced fresh parsley. 1 pinch paprika. fresh parsley sprig.

WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork. ADD 1/4 cup flour DREDGE to a large bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated. MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; SPOON dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula. POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; RESERVE strained broth. WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden. ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice, VIGOROUSLY whisk seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm. COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed. WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving. ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!

Cooks Creamy Tomato Mac and Cheese

2 cups uncooked elbow macaroni. good amount of salt for water. 1 (14 ounce) canpetite diced tomatoes, any flavor. 3 tablespoons butter. 14 cup flour. 14 teaspoon cayenne pepper. 1 cup milk (1%). 1 cup half-and-half (5%). 12 cup low sodium chicken broth. 3 cups sharp cheddar cheese.

Preheat oven to 400. Bring a large pot of water to a boil. Add salt. Add macaroni and cook for 10 minutes. Drain pasta and return to pot. Add the tomatoes with their juice and cook, on medium heat, until all the moisture has evaporated. About 5 minutes, stiring occasionally. Meanwhile, in another saucepan, melt the butter over medium heat. Add flour/cayenne and cook 4 minutes. Add heated liquids and whisk. Continue whisking until sauce thickens. Add cheese and stir until melted. Combine sauce with pasta mixture and turn into a 9x13, greased, casserole dish. Bake 20 minutes. Remove and let stand 10-15 minutes.

Yet Another 7-Layer Salad

1 head iceberg lettuce, torn up. 6 eggs, boiled, peeled and chunky diced. 1 cup celery, diced. 1 cup onion, diced. 1 lb bacon, crumbled. 1 (16 ounce) can peas, Leisure brand works best. 1 12 cups Miracle Whip. cheese, shredded.

In a 9x13-inch pan, start with a layer of lettuce, then hard boiled egg, celery, onion and bacon. Note: We buy the bacon already crumbled and use about 1 lb of that. Drain peas and layer on top of bacon. Spread Miracle Whip salad dressing over peas. Top with shredded cheese. Refrigerate at least 2 hours before serving. Note: Very forgiving recipe. We always add more bacon and sometimes substitute Ranch dressing for the Miracle Whip.

A Big Pan of Lemon Bars

3- 1/2 cups Flour. 3/4 cups Icing Sugar. 3 sticks Melted Butter Or Margarine. 6 whole Eggs. 3/4 cups Lemon Juice. 3 cups Sugar. 6 Tablespoons Flour. 1 teaspoon Baking Powder. 1 dash Salt. Powdered Sugar, For Dusting.

Preheat oven to 350 degrees F. Mix the crust ingredients together in a medium sized bowl then pat it into a 13x18x1 pan that youve sprayed lightly with baking spray. Bake for 12-15 minutes or until light brown. Remove from oven and set aside. Keep the oven on. For the filling: In a large bowl, beat the eggs until slightly thick, about 3-4 minutes. Add the lemon juice and mix. In a medium sized bowl stir together the dry ingredients (sugar, flour, baking powder and salt) then add this into the eggs. Mix well. Pour over hot crust, smooth the top and bake 20 minutes longer. When done remove it from the oven and set the pan on a rack. Cool slightly and dust with powdered sugar. Cut around the edges while still warm. Cool and slice.

Texan Jalapeno Jelly

2 whole Jalapenos With The Seeds Removed. 2 whole Large Green Bell Peppers. 1- 1/2 cup White Vinegar. 6- 1/2 cups Sugar. 1 teaspoon Cayenne Pepper. 5 drops Green Food Coloring, Optional. 8 Half-Pint Size Canning Jars With Lids And Rings. 2 packages Liquid Pectin-each Is 3 Oz.

Cut the jalapenos in half lengthwise and scoop out the seeds with a spoon, do the same with the bell peppers. Cut the peppers into 1 chunks and puree in a blender with the vinegar. Dump this puree into a large pot. Add the sugar and cayenne pepper then bring to a rolling boil over high heat, stirring constantly. Pour in the pectin and quickly stir, allowing the mixture to return to a rolling boil. Boil for 1 minute, stirring constantly. Remove the pan from the burner and be careful because the jelly is hot. Foam will settle on top and you may want to skim that off so your jelly will look pretty, but I leave it because it contains bits of the peppers that I want in my jelly. If you want to add the green food coloring, now is the time. The jelly is such a pretty green anyway, so I never add coloring. To prepare your half-pint jars, run the jars, rings and tops through the dishwasher so theyre super clean and are hot when youre ready to fill them with the jelly. The jars can crack if you ladle hot jelly into a jar thats cold. Carefully scoop the hot jelly into the hot half-pint jars. Leave 1/4 of space at the topdont fill them all the way to the tippy-top. Wipe the top rim of the jars with a clean paper towel dampened with hot water to remove any jelly or sugar crystals. Put the lids and rings on the jars and gently tighten lids. No need to crank them on really tight. Put jars into a large pot of hot water (water should cover the jars by an inch) and put the lid on the pot then bring to a boil and boil for 10 minutes. Then turn off the burner and remove the pot lid and let the jars sit for another 5 minutes. Carefully remove jars from the hot water. Set them several inches apart on a kitchen towel to dry. Cool jars upright for 12 to 24 hours while the vacuum seal is drawn and the jelly sets up. Let the jars sit undisturbed while they cool. When cool you can remove the rings and throw them in a drawer to use next time. If there are any jars that didnt seal (if its not sealed youll know because it will click when you push down in the middle of the cover) put those in the fridge and use them first. Wipe down jars and put the ones with a good seal in the pantry and enjoy for months to come! This recipe makes 8 half-pints of jelly.

Sinful Snickers Cake

1 (18 1/2 ounce) devil's food cake mix. 3 eggs (or as called for by your cake mix). 13 cup oil (or as called for by your cake mix). 1 13 cups water (or as called for by your cake mix). 1 (14 ounce) package caramels. 12 cup margarine. 13 cup milk or 13 cup cream. 34 cup chocolate chips. 1 cup chopped pecans.

Prepare cake according to directions. Grease a 9 by 13 pan and pour in 1/2 batter . Bake at 350 for 20 minutes. Melt caramel with milk and margarine. Remove cake from oven and pour caramel mixture over top. Sprinkle with chips and nuts. Dot the top with remaining batter and bake 20 more minutes.

Estrellas De Avena

1 cup butter. 1 (14 ounce) can sweetened condensed milk. 1 teaspoon vanilla. 14 teaspoon salt. 1 12 cups oatmeal. 2 12 cups flour. 1 teaspoon baking powder. 12 cup chopped walnuts. 1 egg, beaten.

Beat butter, condensed milk, vanilla and salt in a large bowl. Add oatmeal, flour and baking powder and mix well. Stir in nuts. Refrigerate 1 hour. Roll dough (in batches) on a floured surface to 1/4 inch thick. Cut cookies using a star-shaped cookie cutter. Place cookies on a greased baking sheet. Brush each with beaten egg. Bake at 350 degrees for 15 minutes. Remove to wire rack to cool.

Lime and Galangal Butter Sauce

1 clove garlic, minced. 1 shallot, finely chopped. 1 tablespoon minced galangal. 1/2 cup dry white wine. 1/4 cup butter, cut into 1 tablespoon sized pieces. 1 teaspoon grated lime zest. 2 tablespoons lime juice. sea salt and freshly ground black pepper to taste. 1 tablespoon finely chopped fresh cilantro.

Place the garlic, shallot, galangal, and white wine in a small saucepan. Bring to a boil over medium-high heat, and reduce the wine to 2 tablespoons. Remove from the heat, and whisk in the butter, one piece at a time, adding each piece after the last one has melted. Once the butter has been incorporated, whisk in the lime zest and juice. Season to taste with salt and pepper. Stir in cilantro and serve immediately.

Eggnog Rum Bundt Cake

3 cups unsifted flour. 1 teaspoon baking powder. 18 teaspoon baking soda. 1 teaspoon salt. 34 teaspoon freshly grated nutmeg or 12 teaspoon ground nutmeg. 1 cup unsalted butter, softened. 2 14 cups superfine sugar. 4 large eggs. 2 teaspoons pure vanilla extract. 34 cup prepared eggnog, plus. 1 tablespoon prepared eggnog. 3 tablespoons dark rum. 5 tablespoons unsalted butter, cut into chunks. 12 cup granulated sugar. 13 cup dark rum. 12 teaspoon pure vanilla extract.

Preheat oven to 350 degrees. Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside. To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside. Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes. Add superfine sugar in three additions, beating 1 minute after each portion is added. Add eggs one at a time, beating about 45 seconds after each is added. Blend in vanilla extract. On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture. Scrape down the sides of the bowl often. Add rum and beat 30 seconds. (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula. Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean. Let cake set in pan on a rack 10 minutes before unmolding onto a rack. To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan. Set over low heat and stir until the sugar dissolves. Bring to a boil, reduce heat and simmer 2 minutes. Remove from heat and stir in vanilla. Place rack with warm cake on a sheet of wax paper. Spoon glaze over cake in layers, using all of glaze. Cool completely before wrapping.

Authentic Bigos

14 cup dried mushroom. 1 cup pitted prune. 8 ounces lean pork. 16 ounces chuck steaks. 8 ounces kielbasa or 8 ounces any other Polish sausage. 14 cup all-purpose flour. 2 onions, sliced. 3 tablespoons olive oil. 14 cup dry madeira wine. 2 lbs sauerkraut, rinsed. 4 tomatoes, chopped. 4 cloves. 1 cinnamon stick (2-in piece). 2 bay leaves. 12 teaspoon dried dill. 2 12 cups stock. 1 12 lbs sweet potatoes. 14 cup chopped fresh parsley. salt and pepper.

Cover prunes and dried mushrooms in boiled water. Let stand for 30 minutes then drain. Cut all meats into 1-inch cubes, put in a ziploc bag, add the flour, close the bag and shake. Saute the onions in the oil until soft. Remove. Add the meat and brown in batches. Remove and set aside. Add the wine and simmer for 2 minutes stirring. Return the meat to the pan with the onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms and prunes. Pour in the stock and season with salt and pepper. Bring to a boil, lower the heat, cover and simmer for 1 1/2 - 2 hours. Uncover for the last 20 minuntes to let the liquid evaporate. In the meantime, peel and cut the potatoes into 1-in cubes. Boil them in water until tender, drain and toss with parsley. Add potatoes to bowl and top with the stew, sprinkle with parsley.

Crostini With Fava Beans and Ricotta Salata

1 lb fresh fava beans. 14 cup ricotta cheese, finely diced. 4 tablespoons olive oil. 1 teaspoon fresh thyme leave. 1 lemon, zest of. salt and pepper, to taste. 12 slices crusty Italian bread.

Shell the fava beans and drop them in boiling water for 2 minutes. Drain, then pop the inner bean out of its skin. Gently mix the fava beans, cheese, 2 tablespoons olive oil, thyme and lemon zest in a bowl. Season with salt and pepper and set aside. Brush both sides of the bread slices with oil and broil, turning once, until they are golden. To serve, top bread slices with fava bean mixture.

Blueberry Coffee Cake with Coconut Streusel

2 cups Flour. 1- 1/2 teaspoon Baking Powder. 1/2 teaspoons Baking Soda. 1/2 teaspoons Salt. 2 cups Blueberries. 13 cups Brown Sugar. 1/4 cups Old Fashioned Rolled Oats. 1 cup Toasted Coconut, Divided. 1 Tablespoon Flour. 1/4 teaspoons Cinnamon. 2 Tablespoons Butter, Melted. 3/4 cups Sugar. 1/4 cups Butter, Softened. 2 Tablespoons Canola Oil. 1 whole Egg, Lightly Beaten. 1 cup Buttermilk. 2 teaspoons Lemon Zest. 1 Tablespoon Lemon Juice.

Preheat oven to 375 F. Combine flour, baking powder, baking soda and salt in a bowl and stir with a whisk. Put the blueberries in a small bowl. Remove 2 tablespoons of flour and sprinkle it over the blueberries, tossing to coat. Set aside. Combine brown sugar, oats, half of the coconut, flour and cinnamon in a bowl. Drizzle melted butter over mixture and stir to combine. Set aside. Place sugar, softened butter and oil in a large bowl and beat until blended. Add egg and beat well. Add the flour/baking powder mixture and the buttermilk alternating between the two, beginning and ending with the flour. Mix well after each addition. Stir in zest and juice. Spoon half of the batter into a 9 inch square baking pan that has been sprayed with non-stick spray. Sprinkle evenly with half of the blueberries and top with the remaining half of the toasted coconut. Spoon the remaining batter over blueberries. Sprinkle with the remaining blueberry mixture. Top with the oat streusel mixture. Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven. Let cake cool in pan for 10 minutes on a wire rack. Adapted from Cooking Light.

Luscious Key Lime Pie Martini

2 ounces vanilla vodka. 1 ounce vanilla liqueur (I use Licor 43). 1 -2 ounce half-and-half. 12 ounce lime juice (fresh and key limes, if available!). graham cracker crumbs (garnish, for rimming the glass).

Fill martini glass with ice and water to chill, then dump -- Rim martini glass with lime juice and dip in graham cracker crumbs. Mix vodka, vanilla liqueur, cream and lime juice in a shaker cup. Shake, shake, shake! Strain into chilled martini glass and ENJOY!

Chocolate Chip Cookie Cheesecake

1- 1/2 cup Crushed Chocolate Chip Cookies. I Used Trader Joe's Gluten Free Crispy Crunchy Chocolate Chip Cookies. Any Crispy Chocolate Chip Cookie Should Work.. 4 Tablespoons Melted Butter. 2 Tablespoons Granulated Sugar (I Used Cane Sugar). 8 ounces, weight Softened Cream Cheese. (I Used 1/3 Less Fat). 1 teaspoon Vanilla. 14 ounces, fluid Sweetened, Condensed Milk. 1 whole Egg. 1/2 cups Mini Chocolate Chips.

Preheat oven to 350 F. Prepare a deep dish pie plate or 8 round cake pan by covering the bottom with parchment paper and then spraying the paper with cooking spray. I didnt cut the paper. I just put a square piece in the round pan, pushed it in and sprayed it. I think a greased pan would also work. Parchment makes for easy cleanup. Crush a cup and a half of chocolate chip cookies (approximate amount). I put them into a large Ziplock bag and used my hands to crush them. Put the crushed cookies into a bowl. Add melted butter and 2 tablespoons of sugar. Mix together, using a fork to crush any large pieces. Press into the bottom of the prepared pan. In a separate bowl, use a mixer to whip cream cheese. Add vanilla and sweetened condensed milk. Mix until smooth. Add egg. Mix 30 seconds. Pour over the crust. Sprinkle chocolate chips on top. Bake for 30 minutes or until set. Cool and then refrigerate at least 2 hours.

Temptation Trail Mix

1 cup salted peanuts, roasted and blanched. 1 cup tart dried cherries, pitted. 14 cup white chocolate chips. 14 cup dark chocolate chips. 14 cup peanut butter chips. 1 cup whole cashews or 1 cup cashew halves, roasted. 1 cup salted whole almond, roasted.

Combine all ingredients in large bowl and mix well. Keep stored in airtight container. Great for traveling, parties, kids' snacks, etc.

Spicy Pork With Chorizo

4 pork rib chops. cooking spray. 14 teaspoon pepper. 14 teaspoon salt. cooking spray. 12 medium brown onion, sliced. 1 tablespoon roasted garlic. 1 cup spanish chorizo sausage, chopped. 12 teaspoon salt. 14 teaspoon cayenne pepper. 14 teaspoon black pepper. 1 tablespoon hot smoked paprika. 1 12 cups button mushrooms. 1 cup red pepper, sliced. 1 medium fresh chili, seeded and chopped. 13 cup dry sherry. 12 cup vegetable stock. 12 cup heavy cream. 14 cup flat leaf parsley, chopped.

Spray ribs with oil and rub with salt and pepper, and cook the ribs in a medium hot pan for 4 minutes each side or until cooked through, if your chops are very thick they might take longer. Remove from the pan with the juices and keep warm. Rinse the pan and spray with oil. Add the onion, garlic, chopped chorizo, paprika, salt, pepper and cayenne pepper and cook for 2 to 4 minutes. Then in turn add the mushrooms, chilli and red pepper, and cook until the vegetables just start to soften . Add the sherry and the stock and allow the vegetables to cook for a minute or so, then return the ribs to the pan with all the juices and bring the ribs back to heat, and simmer for a further 10 to 15 minutes untill your chops are tender. Plate up your chops, then add the cream to the pan mix well and bring back to simmer. Then spoon the sauce over the chops and sprinkle with parsley.

Chicken Fajitas

3/4 Tablespoons Cumin. 3/4 Tablespoons Chili Powder. 1- 1/2 Tablespoon Brown Sugar. 1- 1/2 Tablespoon Garlic, Minced. 13 cups Lime Juice. 1 Tablespoon Olive Oil. 1- 1/2 Tablespoon Worcestershire Sauce. 1 whole Yellow Onion. 1 whole Green Pepper. 1 whole Red Pepper. 3 whole Boneless, Skinless Chicken Breasts. 8 whole Tortillas. Optional Toppings: Sour Cream, Salsa Or Cheese.

1. Combine cumin, chili powder, brown sugar, garlic, lime juice, olive oil and Worcestershire in a bowl. 2. Remove the stem and seeds, then slice peppers. Slice onion. Slice both into thin pieces. 3. Cut chicken breasts into thin strips. 4. Coat chicken pieces in the sauce mixture. 5. In a skillet over medium high heat, grill chicken, peppers and onions until chicken is thoroughly cooked. This will take about 12-14 minutes, rotating and flipping everything occasionally. Reapply leftover sauce mixture to the chicken once or twice while cooking. Peppers and onions should get a little softer, but still have a crunch. 6. Top tortillas with a few pieces of chicken and grilled vegetables. (And optional toppings: sour cream, salsa or cheese).

Grilled Tuna With Herbs and Olives

1 1/2 to 2 pounds tuna, about 1 inch thick, 2 or 4 steaks. Extra-virgin olive oil as needed. Salt and pepper. 1/4 cup pitted oil-cured olives, finely chopped. About 1 cup mixed tender fresh herbs. 1 teaspoon minced garlic, optional. Lemon wedges.

Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source. When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness. Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon. When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

The Pious Rice Kheer

2 Tablespoons Rice. 4 cups Milk. 1 cup Water. 2 Tablespoons Sugar. 1 teaspoon Raisins. 1 teaspoon Chopped Cashew Nuts. 1 teaspoon Chopped Almonds. 4 whole Green Cardamom, Powdered. 1 Tablespoon Chopped Nuts Of Your Choice.

Wash the rice and put it in a thick-bottomed cooking vessel, with at least 2-3 liter capacity. Put the pan on the heat after adding the milk and water to the rice. Keep the flame low throughout the cooking process. Keep stirring in between, so that it does not stick to the bottom of the pan. Add sugar after 40 minutes. Keep stirring till the mixture reduces to almost half and it thickens, probably another 10-15 minutes. After 10-15 minutes, add the raisins, chopped cashew nuts, almonds and green cardamom powder. Cook for another 5 minutes and then take it out in a serving bowl and let it cool. The kheer is best enjoyed when it is cold, so keep it in the refrigerator. You may garnish with finely chopped nuts of your choice.

Pan Seared Salmon With Lemon Basil Pesto

14 cup pine nuts, lightly toasted. 1 cup fresh basil leaf, packed. 2 garlic cloves, minced. 14 cup olive oil. 14 cup parmesan cheese, freshly grated. 1 pinch crushed red pepper flakes (I use a generous pinch). 1 tablespoon fresh lemon juice. kosher salt & freshly ground black pepper. 12 ounces salmon fillets (2, 6-oz each). cooking spray.

Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor. To the food processor, add basil and garlic; pulse just to combine. With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky). Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside. Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper. Heat the skillet, over medium-high heat, then spray with cooking spray. Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan). Serve salmon with pesto spooned over top. Can also be served at room temperature.

Foolproof Sourdough Starter

12 cup plain yogurt. 12 cup milk (skim, regular or buttermilk). 12 cup unbleached flour.

Mix the milk and yogurt together in a glass or pottery container (Do not use metal). Place lid on it, but don't seal it (sealed starters have been known to explode). Put mixture in a warm place (80 to 90 degrees) for about 24 hours. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily. It will bubble and have the odor of fermentation--it is ready to use. Remember the starter is a living thing and needs to be fed and fed frequently when an infant. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature. Then remove 1/2 cup starter, discarding the remainder. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

Asian Meatballs (As a Side Dish)

2 (16 ounce) bagsprecooked frozen meatballs. 3 cups water. 14 cup orange juice. 14 cup honey. 18 cup honey-flavored barbecue sauce. 18 cup lemon juice. 18 cup soy sauce. 1 tablespoon sake. 1 tablespoon mirin. 13-12 cup sugar. 13 cup cornstarch.

Pour all ingredients (except the meatballs) into a pot, stir well to combine. Bring to a full boil, making sure that the cornstarch is incorporated before the liquid heats up. Add the meatballs. Bring back to a simmer, reduce heat and cook until warmed through, 10-15 minutes. I let mine cook for an hour and a half over low heat, since you can't really overcook them. You just need to stir the pot occasionally to make sure the sauce doesn't stick.

Grilled Jalapeno Mozzarella Poppers

2 tablespoons olive oil. 1 garlic clove, minced. 1 teaspoon lime zest, finely grated. 14 teaspoon each salt and pepper. 12 jalapenos, halved and seeded. 6 ounces saputo mozzarellissima cheese. 2 tablespoons cilantro, finely chopped. 6 slices bacon, halved lengthwise.

Preheat grill to medium-high and grease grates well. Combine olive oil with garlic, lime zest, salt and pepper; brush over cut sides of jalapenos. Stuff one piece of Mozzarellissima into half of the jalapenos and top with cilantro; cap each with an empty jalapeno half. Wrap each pair with a piece of bacon and secure with a toothpick. Place on grill and cook covered, turning occasionally, for 5 to 7 minutes or until bacon is lightly crisped. Reduce heat to medium-low and continue to cook covered for 5 minutes, or until the cheese starts to melt and the jalapeno is tender. Transfer to a paper towel-lined plate to remove excess grease, then serve. You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.

Coffee Walnut Cake

34 cup butter (softened). 34 cup granulated sugar. 4 eggs. 1 34 cups all-purpose flour. 2 teaspoons baking powder. 1 tablespoon coffee extract. 34 cup butter (softened). 1 lb powdered sugar. 1 tablespoon coffee extract. 2 cups walnuts (chopped fine).

Preheat oven to 350 degrees. For cake, cream butter and sugar. Add eggs one at a time beating after each. Add flour and baking powder. Add extract. Pour batter into two prepared cake pans and bake for 30-35 minutes or until knife inserted in center comes out clean. Cool cake completely before icing. For icing, cream butter. Add powder sugar and extract and whip until fluffy. Place chopped walnuts on waxed paper. When cake is completely cool, ice the middle and sides. Pick up cake holding the top and bottom between hands and roll the sides in the chopped walnuts. Finish the top with icing and garnish with walnut halves.

Chicken Tenders with Corn Flakes

1/4 cups Table Salt. 4 whole Skinless Chicken Breasts, Cut Into 1 Inch Strips. 1/4 cups Flour. 7 Tablespoons Butter. 2 cups Finely Ground Corn Flakes.

Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes. Remove the cutlets from the brine and pat dry with paper towels. Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Place an oven-safe baking rack on a baking sheet. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack. Bake 20-25 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.

Strawberry Punch (Erdbeerbowle)

2 lbs strawberries. 3 12 ounces sugar. 2 lemons. 750 ml german white wine. 750 ml german sparkling wine.

Wash strawberries, remove stems and cut in half. Put in a bowl and sprinkle with the sugar. Wash the lemon in warm water and peel off thin strips of rind with a sharp knife. Finely chop one peeled lemon rind strip and add the lemon juice and chopped rind to the strawberries. Refrigerate. After two hours (the sugar should be dissolved) pour off the resulting strawberry juice and put to one side. Pour wine on the strawberries until covered and refrigerate further for 2 hours. Shortly before serving add the strawberry juice, remaining wine, and sparkling wine and decorate the bowl with remaining lemon strips.

Pasta with Spinach and Chickpeas

1 tablespoon sea salt, divided. 1 (16 ounce) package linguine pasta. 2 tablespoons extra-virgin olive oil, or more as desired. 2 cloves garlic, minced. 1 (10 ounce) bag baby spinach leaves, chopped. 3 large tomatoes, seeded and diced. 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained. 1 teaspoon chopped fresh marjoram, or more to taste. freshly ground black pepper to taste. 1/2 teaspoon red pepper flakes, or more to taste (optional). 1/4 cup freshly grated Pecorino-Romano cheese, or to taste.

Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water. Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more. Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Beer Can Chicken in an Oven

1 chicken. 1 tablespoon sweet basil. 1 tablespoon parsley. 1 tablespoon oregano. 1 tablespoon granulated garlic. 1 tablespoon seasoning salt. 12 teaspoon pepper. 1 12 tablespoons poultry seasoning. 3 tablespoons mayonnaise. 1 beer.

Pre heat oven to 375. Wash and clean chicken inside and out. Place all dry ingredients on a paper plate or in a bowl. Mix all together. Rub dry 2/3's of the ingredients on the inside of the bird and 1/2 of the remaining on the outside. Open beer and drink half or set asside. Put the rest of the dry seasoning in the half a can of beer. Place the can right side up into the bird's butt. Stand the bird in a baking pan. Slather the bird's outside with the mayonaise. Place the chicken in the pre heated oven and bake for 2 hours. Reduce heat to 325 for 1/2 hour. Remove when nice and brown. Let stand for 15 minutes before carving. Use pan drippings to make gravy.

Kids Veggie Burgers

1 kg potato, peeled. 200 g of grated cheddar cheese. 800 g frozen mixed vegetables (or fresh if you prefer). 1 Spanish onion. 250 g golden breadcrumbs. salt and pepper.

Boil and mash the potatoes,allow to cool whilst you just bring the vegetables to the boil,(the crunch makes them tasty)then drain the veg and sat aside to cool a little. Mix the cheese and onion into the potato,and add the veg. At this point,you can ask the children to help by dividing the mixture into 2 or three bowls,and mix all the ingredients together thoroughly with your HANDS (kids LOVE THIS)! Now-for the mixture into thin burger shapes,empty the breadcrumbs into a bowl and coat each side of each burger (it should make 10 good size burgers- 2 per person) with the breadcrumbs. Lay in a non stick baking tray or on a sheet of baking paper in the grill pan. Drizzle over a little oil to help brown and crisp if desired (it does help-but only a small amount is required). Bake in a preheated oven on gas mark 6 for 20 minutes a side. Enjoy!

Spaghetti With Lamb, Feta & Artichokes

8 small roma tomatoes (roughly 2 oz ea). 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 2 garlic cloves (halved). 1 lb lamb tenderloin (See note after prep). 2 tablespoons butter. 2 cups breadcrumbs (stale). 2 garlic cloves (crushed). 8 ounces spaghetti. 12 cup black olives (seedless). 1 cup feta cheese (crumbled). 12 ounces artichoke hearts (drained of oil & quartered).

Preheat oven to 450F. Halve tomatoes lengthways. Place in a lrg baking dish (cut side up). Drizzle w/1 tbsp olive oil & bake (uncovered) for about 20 min or till soft. Blend or process tomatoes w/remaining 1 tbsp olive oil, vinegar & halved garlic cloves till pureed & set aside. Cook lamb tenderloin in a lrg heated & oiled pan (uncovered) till browned on all sides & cooked to desired doneness. Cover lamb & allow to rest for 5 min, then slice thinly & set aside. Heat butter in the same lrg pan & stir to deglaze any pan juices. Cook breadcrumbs & crushed garlic till browned lightly & crisp (stir as needed). Cook pasta in lrg pan of boiling water till just tender & drain well. Gently toss pasta & lamb slices in a lrg serving bowl w/olives, Feta & artichokes. Top w/tomato puree & sprinkle w/breadcrumb mixture. Serve immediately. NOTE: While tenderloin is preferred here, it is also more expensive than using leftover leg of lamb slices -- so feel free to turn your leftovers into a whole new taste sensation & amend the prep accordingly. ;-).

Tarragon Creamed Corn

8 ears Corn, Shucked (preferably Golden Bantam Or Silver Queen). 4 sprigs Tarragon, Plus Chopped Leaves For Serving. 1 cup Heavy Cream. 4 cups Water. Kosher Salt And Pepper To Taste. 1/2 cups Grated Parmesan Cheese.

Cut corn kernels from cobs and set aside. Keep the cobs, youll use them. Using the back of a knife, scrape each cob into a large pot to extract as much corn milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and the water to a boil in a large saucepan. Remove from heat and let sit 10 minutes. Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 2025 minutes. Make sure you reduce itwhen you add the corn, more liquid is released. Add reserved corn kernels and simmer until soft, 510 minutes; season with salt and pepper. Transfer 13 of corn mixture to a blender; add Parmesan and puree until smooth. Add puree back into corn mixture. Stir until smooth and creamy. Serve creamed corn sprinkled with chopped tarragon.

Glop (A.K.A. Chicken and Rice)

2 whole Chicken Breasts. Bay Leaf, Parsley, Garlic, Any Other Delights You'd Like To Taste With Your Chicken. 1 whole Onion, Large, Sliced Thin. 8 whole Mushrooms, Any Kind You Like, Sliced. 2 Tablespoons Butter Or Olive Oil, To Saute Mushrooms And Onion. 1 cup Sour Cream. 1/2 cups Dry White Wine, That You'd Be Happy To Drink. 1 cup Long Grain Rice, Uncooked. 1 can (10.75 Oz. Can) Cream Of Mushroom Soup (the Most Glamourous Of Ingredients). Salt And Pepper, to taste.

Preheat oven to 350 degrees F. Cook chicken with herbs and garlic (boil, roast, whatever you want); when cool enough to handle, debone and shred chicken into bite-size pieces. Set aside. Saute sliced onion and mushrooms in butter or oil until soft. In a large mixing bowl, combine chicken with sauteed veggies and all of the other ingredients, mixing thoroughly. Put in a greased baking dish and bake covered at 350 degrees F for 1 1/2 hours. Note: I usually double the recipe so that I have a bunch to freeze.

Hearty Bean Burrito Bowl

3 tbsp. fresh lime juice. 2 tbsp. olive oil. 1/2 tsp. ground cumin. Kosher salt and pepper. 2 c. cooked brown rice. 1 can black beans. 1/2 head romaine lettuce. 1 c. roughly chopped fresh cilantro. 1 pt. grape tomatoes. 1 avocado. 1/2 small red onion. lowfat sour cream. tortilla chips. Lime wedges. Hot sauce.

In a small bowl, whisk together the lime juice, oil, cumin, and 1/2 teaspoon each salt and pepper. Divide the rice and beans among serving bowls. Top with the lettuce, cilantro, tomatoes, and avocado. Sprinkle with the red onion, then drizzle with the dressing. Serve with sour cream, tortilla chips, lime wedges, and hot sauce, if desired.

Peachy Cooler

2 ounces Bourbon. 1 ounce peach schnapps. 3 ounces orange juice. 2 ounces ginger ale (use club soda for a more tart drink).

Fill glasses with ice cubes. Add all ingredients and stir well. If desired, garnish with lime slice.

Kentucky Pecan Pie

1 cup white corn syrup. 1 cup packed brown sugar. 1/3 teaspoon salt. 1/3 cup butter, melted. 3 eggs. 1 cup chopped pecans. 1 recipe pastry for a 9 inch single crust pie.

Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Semolina Pudding with Blueberry Jam

1 cup Semolina. 1/2 teaspoons Vanilla Extract. 4- 1/2 cups Milk (or Almond Milk For Vegans). 1 jar Your Favorite Flavor Of Jam, 3.75 Ounce Jar, Use As Much As Desired.

Pour milk into a medium pot and bring to a boil over medium heat. Add vanilla essence. Slowly sprinkle in the semolina while continuously whisking. Remove from heat after 5-6 minutes. The texture should be a little thicker than sour cream. Let it cool down for a while. Serve warm or cold with jam on top. Tip: If the jam is too sweet, add some lemon juice.

Spam Fettuccini Primavera

12 tablespoon butter or 12 tablespoon margarine. 1 tablespoon self-rising flour. 34 cup 2% low-fat milk. 14 cup chicken broth. 34 teaspoon dried basil. 6 ounces fettuccine pasta. 6 ounces Spam, cut into julienne strips. 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix. 13 cup grated parmesan cheese, more if desired.

Cook pasta according to package directions for al dente or until desired doneness is reached. While pasta is cooking, over medium heat melt margarine in a small sauce pan. Add flour and cook for 1 minute. Stir in milk, chicken broth and basil. Bring to a boil and stir constantly until thickened; keep warm. Drain pasta return to pan and add vegetables, SPAM and sauce. Cook and stir over medium high heat until heated through. Stir in Parmesan cheese; sprinkle more Parmesan cheese over top if desired. Serve and Enjoy!

China Chicken Salad

4 chicken breast halves (bone-in, skin-on). olive oil. salt. fresh ground black pepper. 12 lb asparagus, ends removed,and cut in thirds diagonally. 1 red bell pepper, cored and seeded and cut in strips about size of asparagus pieces. 2 scallions, sliced diagonally (white and green parts). 1 tablespoon sesame seeds, toasted. 12 cup vegetable oil. 14 cup good apple cider vinegar (try a splash of balsamic vinegar with this!). 3 tablespoons soy sauce. 1 12 tablespoons dark sesame oil. 12 tablespoon honey. 1 clove garlic, minced. 12 teaspoon peeled grated fresh ginger. 12 tablespoon sesame seeds, toasted. 14 cup smooth peanut butter. 2 teaspoons salt. 12 teaspoon fresh ground black pepper.

Preheat the oven to 350 degrees F. Place the chicken breasts on a shallow pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Combine the cut chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature. Enjoy!

Pork Paprikash

3 tablespoons cooking oil or 3 tablespoons bacon fat. 1 12 lbs pork tenderloin, cut into 1 1/2 inch cubes. 1 tablespoon flour. 1 34 teaspoons salt. 12 teaspoon fresh ground black pepper. 1 onion, cut into thin slices. 2 large green bell peppers, cut into thin strips. 4 teaspoons paprika. 1 12 cups low-sodium chicken stock or 1 12 cups homemade chicken stock. 34 cup sour cream. 34 lb egg noodles.

In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat. Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add about half the pork to the pot and brown for about 3 minutes; remove. Repeat with the remaining pork and an additional tablespoon of fat; remove. Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black Pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream. Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.

Salmon Salad for Sandwiches

1 (14 ounce) canboneless salmon. 1 12 cups grated carrots. 7 hard-boiled eggs, chopped small. 2 tablespoons onions. 1 cup chopped celery. 1 tablespoon mustard. 1 cup mayonnaise.

Mix all together and put on sandwiches or use as a dip.

Fresh Strawberries With Almond Creme Anglaise

3/4 cup chopped almonds plus 1/2 cup lightly toasted slivered almonds. 1 cup milk. 1 cup cream. 1/2 cup sugar. 4 egg yolks. 6 to 8 cups strawberries, washed, hulled and quartered.

Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes. Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil. While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.

Almond White Chocolate Fudge

12 ounces baker's white chocolate. 34 cup sweetened condensed milk. 1 cup coarsely chopped toasted almond. 12 cup dried cranberries. 1 tablespoon orange zest.

Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside. Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted. Add almonds, cranberries and orange peel, stir until well blended. Spread chocolate mixture into prepared pan. Refrigerate for 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.

Baked Mashed Potatoes With a Carrot Shell

butter. 2 -3 carrots, sliced. 1 cup frozen peas (optional) or 1 cup fresh peas, cooked (optional). 2 lbs potatoes. 2 eggs, beaten. 14 cup butter or 14 cup margarine. 14 cup milk or 14 cup cream. 12 teaspoon salt. 18 teaspoon white pepper.

Generously butter a 1 1/2 quart ovenproof bowl. Don't skimp here! If you do, the carrots will stick to the bowl when you unmold it onto a plate. Cook carrot slices in boiling water or chicken broth for about 5 minutes. Remove from heat; drain and cool slightly. Cover the bottom and sides of the bowl with carrot slices. If using peas, cook the peas and arrange the peas between the carrot slices (using whatever design you like). I prefer to cook the peas and use them as a garnish around the final plated dish. Meanwhile, peel and cube the potatoes. Cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender. Drain. In a mixing bowl, mash potatoes. Mix in eggs, 1/4 cup butter, milk, salt, and white pepper. Spoon mashed potatoes into carrot-lined bowl. Cover with foil. At this point you can refrigerate up to 24 hours if needed. Bake at 350 for 40-45 minutes or until slightly puffed and the center is hot. Remove from oven; let stand 5 minutes (a must! ), then unmold onto a serving plate.

V's Low-Fat Frozen Cheesecake

1 fat-free graham cracker crust. 8 ounces light cream cheese, softened. 1 (14 ounce) caneagle brand fat-free sweetened condensed milk. 2 cups Cool Whip Lite. 1 teaspoon vanilla extract. 1 (20 ounce) can cherry pie filling (optional).

In large mixing bowl, beat light cream cheese with electric mixer until fluffy. Gradually add Eagle-brand fat-free sweetened condensed milk, mixing until mixture is smooth. Add the extract and beat on low speed until mixed. Fold in the Cool Whip. Pour filling into prepared pie crust and cover. Freeze until firm (about 3 hours). Optional: topping Lite Cherry Pie filling.

Cinnamon Bubble Bread

1 (18 1/2 ounce) package pizza dough. 14 cup melted butter. 14 cup white sugar. 2 tablespoons cinnamon. 2 tablespoons melted butter. 12 cup powdered sugar. 1 teaspoon vanilla extract. 1 tablespoon warm water.

Cut pizza dough into 16 pieces by cutting in half, and then cutting each half in half until you have 16. Mix cinnamon and sugar together. Put 1/2 teaspoon cinnamon sugar in the center of each piece. roll in a ball to seal. Dip each ball in butter, and place in nonstick 8 inch sqaure pan. Drizzle with any remaining butter, and sprinkle with remaining cinnamon sugar. Cover with plastic and let rise 1 hour at room temp, or overnight in the fridge. Preheat oven to 350. Bake 20min. Mix glaze ingredients together, and drizzle over warm bread.

Milky Way Brownies

1- 1/2 cup Granulated Sugar. 3/4 cups All-purpose Flour. 3/4 cups Unsweetened Dark Chocolate Cocoa Powder. 3 whole Eggs. 3/4 cups Unsalted Butter, melted. 1 bag (11.5oz Bag) Milky Way Mini Candy Bars, Unwrapped And Chopped. 3/4 cups Heavy Cream. 1 cup Milk Chocolate. 3 whole Eggs. 13 cups Granulated Sugar. 1 cup Milk Chocolate, Melted.

Preheat oven to 350 F. Prepare a 9-inch springform pan by spraying the bottom only with Bakers Joy baking spray. Set aside. Mix all of the brownie ingredients (except the Milky Way bars) together in medium sized bowl. Pour into the bottom of the pan. Top with chopped Milky Way candies evenly spreading them over the top of the brownie batter. Set aside. In small saucepan, heat heavy cream on low heat until warm. Whisk in 1 cup milk chocolate until smooth. Remove from heat and set aside to cool for 10 minutes. In a large bowl use a mixer to beat eggs with sugar until foamy. Add in the cooled chocolate cream mixture and mix to combine. Pour this evenly over the candy bar layer. Bake in a 350 F oven for one hour. Remove from oven and spread remaining cup of melted chocolate over the top of the brownies. Cool completely (one hour or more) and then cut and remove brownies from the pan (you may need to run a knife around the edges). We enjoyed these cold after refrigerating them overnight! Recipe inspired by Sweet Treats and Mores Minty Mousse Brownies.

Orzo with Brown Butter and Parsley

9 cups reduced-sodium chicken broth. 3 cups orzo pasta. 12 cup butter. 3 cloves garlic, pressed. 34 teaspoon nutmeg. 12 cup parsley.

In a large heavy saucepan, bring broth to a boil. Add orzo and cook until broth has been absorbed, about 15 minutes, stirring often. Remove from heat. In a medium skillet, melt butter, stirring until golden, about 4 minutes. Remove from heat. Add garlic and nutmeg. Pour over orzo. Add parsley and toss to combine. Season with salt and pepper to taste.

Pumpkin Spice Granola

6 cups old fashioned oats. 1 cup oat bran. 1 cup wheat bran. 1 cup shredded unsweetened coconut. 1 14 cups green unsalted pepitas (pumpkin seeds). 1 cup sliced almonds. 12 cup finely chopped pecans. 14 cup nonfat dry milk powder. 13 cup canola oil. 13 cup honey. 14-13 cup pure maple syrup. 12 teaspoon maple flavoring. 12 teaspoon vanilla extract. 34 teaspoon salt. 1 12-2 teaspoons pumpkin pie spice. 2 cups dried cranberries or 2 cups dried blueberries or 2 cups raisins.

Preheat oven to 325F. Combine the oats, pepitas, nuts, wheat bran, oat bran, dry milk powder, and coconut in a large pan. In a small saucepan, combine the oil, honey, syrup, flavoring, pumpkin pie spice and salt. Heat just until blended thoroughly. Pour syrup over oat mixture and mix until thoroughly coated. Spread on 3 jelly roll pans and bake in preheated oven for 15 to 20 minutes or until lightly browned, stirring frequently. Cool completely in pans. Pour cooled mixture into a large container, add dried fruit and mix well. Store in airtight container at room temperature.

Chocolate Crepes

34 cup cold unsalted butter, cut into pieces. 8 ounces semi-sweet chocolate chips. 1 12 cups all-purpose flour. 13 cup sugar. 12 teaspoon salt. 2 12 cups whole milk, room temperature. 6 large eggs, room temperature. 1 tablespoon vanilla extract.

Bring 1/4 cup water to a rolling boil in a small sauce pan over medium high heat. Add butter, 1 piece at a time, whisking to combine well. Remove from heat: Stir in chocolate until completely melted. Set aside. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until well smooth. Refrigerate for at least 2 hours This will slightly thicken mixture. Lightly coat 8 inch crepe pan with melted butter. Heat until it starts to smoke. Remove pan from heat? our about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat, Cook, flipping once, until edges are golden and center is dry. about 30 seconds per side. Slide crepes onto plate. Repeat process with remaining batter. This will make approx 30 crepes. The time is an estimate.

Cinnamon Coffee Cake - Kaffeekuchen

2 cups flour. 12 cup butter, unsalted. 1 34 cups sugar. 1 tablespoon cinnamon. 14 cup nuts. 1 teaspoon baking soda. 1 teaspoon baking powder. 1 cup milk, mixed with. 2 teaspoons vinegar, to sour. 1 egg.

Mix first three ingredients until crumbly.Remove 1/2 c mixture and mix with cinnamon and nuts. RESERVE for topping. Add baking soda and baking powder to step 1 mixture and stir to mix it all in evenly. Add vinegar to milk to sour the milk. Stir egg into the milk and stir vigorously with a fork to blend the egg. Add to the dry mixture and stir just until blended. Spray or grease a 9x13 pan and pour mixture into pan. Top with reserved topping. Bake at 350 degrees until toothpick inserted in center comes out clean, about 30 minutes.

Garlic Pickled Eggs

12 large hard-boiled eggs (peeled and cooled). 1 medium onion, sliced. 1 cup distilled white vinegar. 1 cup beet juice (or use water). 12 teaspoon salt. 14 cup white sugar. 8 large fresh garlic cloves. 1 pinch cayenne pepper (optional).

Place the peeled eggs and onion slices in a 1-quart glass jar. In a saucepan bring the beet juice or water, vinegar, salt, sugar and garlic cloves; bring to a boil stirring for a couple of minutes until the sugar and salt is dissolved; remove from heat and let cool (about 30 minutes). Pour the vinegar mixture over the eggs and cover tightly. Refrigerate for 7 days before using.

Mole Con Pavo (Mole With Turkey)

3 tablespoons canola oil. 1 large onion, chopped. 4 cups turkey stock. 2 cups water. 2 (14 1/2 ounce) cans diced tomatoes. 12 cup peanut butter. 4 ounces unsweetened chocolate. 14 cup sugar, plus. 1 tablespoon sugar. 5 tablespoons chili powder. 12 teaspoon cumin. 12 teaspoon onion powder. 1 12 teaspoons ground dried arbol chile peppers. 1 teaspoon cinnamon. 4 cups leftover cooked turkey, torn into bite size pieces.

Brown onion in oil until soft and the onion is starting to brown. Add in turkey stock and water, and bring to a boil. While waiting for it to boil, empty tomatoes into a blender and puree them. Add in chocolate, and stir until fully melted. Add the rest of ingredients, including tomatoes, into the stock/chocolate mixture and mix well. Bring to a boil and then turn down heat and let simmer, uncovered, for 30 minutes, stirring occasionally.

Eggplant Ragu over Quinoa

3 Tablespoons Olive Oil, Divided. 1 whole Onion, Diced. 1 Tablespoon Minced Garlic. 2 whole Eggplants (medium), Diced. 1- 1/2 whole Red Peppers, Diced. 1- 1/2 whole Tomatoes, Diced. Salt And Pepper, to taste. 2 teaspoons Balsamic Vinegar. 1 teaspoon White Wine Vinegar. 4 Tablespoons Basil Pesto (optional). Cooked Quinoa, To Serve.

Add 1 tablespoon oil to pan over medium heat and cook onions until translucent. Add garlic, cook 1-2 minutes. Add eggplant and remaining oil. Cook for a few minutes, then add peppers, continuing to cook and stir to combine. Add tomatoes, salt, pepper, balsamic and white wine vinegar. Continue to cook 4-5 minutes. Reduce heat to low, cover and cook 20-30 minutes or until cooked through. Remove from heat. Add arugula garlic pesto (optional). Serve over quinoa.

Cinco de Mayo Casserole

1 pound ground beef. 1 teaspoon vegetable oil, or as needed. 1 onion, diced. 2 cloves garlic, chopped. 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL), drained. 1 cup salsa, drained. 1 (7 ounce) can Mexican-style corn, drained. 1 cup sour cream. 3 cups shredded Cheddar cheese, divided. 1/2 teaspoon salt. 1/4 teaspoon ground black pepper.

Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish. Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef. Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese. Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Romano's Macaroni Grill Chicken Cannelloni

8 ounces chicken breasts, cooked. 1 ounce fresh spinach, chopped. 1 ounce sun-dried tomato, sliced. 16 ounces ricotta cheese. 3 ounces mozzarella cheese, shredded. 12 teaspoon black pepper. 1 teaspoon salt. 12 sheets lasagna noodles. 16 ounces alfredo sauce. 16 ounces marinara sauce. 3 ounces parmesan cheese, grated.

Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly. Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350F for approximately 20 minutes. Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.