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] | Easy Pumpkin Muffins | 1 package (18 1/4 Oz. Size) Yellow Cake Mix. 1 can (15 Oz. Size) Pumpkin Puree. 1 teaspoon Ground Cinnamon. 1/2 teaspoons Ground Nutmeg. 1/4 teaspoons Ground Cloves. 1/2 cups White Sugar. 1 teaspoon Cinnamon, Heaping. 1/4 cups Unsalted Butter, melted. | 1. Preheat the oven to 350 F. Put 12 paper liners into a standard size muffin tin, or thoroughly grease the muffin tin. 2. Mix together the cake mix, pumpkin puree, first amount of cinnamon, nutmeg, and cloves in a large bowl. Using a cookie scoop (to measure evenly) or a large spoon, spoon the batter evenly into the lined or greased muffin tin. 3. Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean. Remove from oven. 4. Let the muffins cool for 5-10 minutes. To make the cinnamon sugar, mix the sugar and second amount of cinnamon in a small bowl. Once the muffins are cool enough to handle, dip in the melted butter, then into the cinnamon sugar. Enjoy! Notes: I have not done this, but tons of recipes use a spice cake mix and omit the cinnamon, nutmeg, and cloves in the muffin batter. The muffins should stay moist for 2-3 days. Recipe from Easy Pumpkin Muffins recipe on Allrecipes.com. | |
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] | Onion-Cheese Bread | 12 cup chopped onion. 2 tablespoons butter (divided). 12 cup milk. 1 slightly beaten egg. 1 12 cups packaged biscuit mix. 1 cup shredded cheddar cheese. | Cook chopped onion in half of the butter. Stir together milk and egg. Add biscuit mix, onion mixture, and 1/2 the cheese. Spread batter in greased 8-inch round pan. Sprinkle with remaining cheese. Melt remaining butter, drizzle over mixture. Bake at 400F degrees about 20 minutes or until toothpick inserted near the center comes out clean. | |
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] | Pear, Walnut & Gorgonzola Salad | Olive Oil. Honey. Lemon Juice. Sea Salt and Freshly Ground Pepper. Pear. Walnuts, Shelled. Gorgonzola. Wild Rocket/Arugula. | 1. Whisk the olive oil, honey and lemon juice together and season to taste. Cut the pear into quarters and remove the stems and pips. Using your hands tear the cheese into large chunks and then shell the walnuts. 2. Arrange the rocket, pear, walnuts and Gorgonzola on a flat plate and then drizzle with the dressing. Finish with some freshly ground pepper and serve immediately. | |
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] | Donna's Dinner | 1 lb lean ground beef. 1 (3 ounce) package ramen noodles (I like oriental or beef flavor for this). 4 ounces Velveeta cheese, cubed. salt and pepper. | In a medium skillet, brown, rinse and drain ground beef. Prepare Ramen Noodle soup per directions on package, including adding the flavor packet. Melt Velveeta cheese into the soup (you can add more or less, depending on how much you like cheese - I tend to use a bit more). Stir beef into the soup/cheese mixture and add salt and pepper to taste. Serve it up and enjoy! | |
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] | Wbbj Sandwich | 2 tablespoons blueberry fruit spread. 2 slices 100% whole wheat bread. 2 tablespoons walnuts (WALNUT BUTTER, see Walnut Butter). | Spread half of the fruit spread on each slice of bread. Spread the walnut butter on one slice. Close the sandwich, but diagonally into thirds or into four triangles, and serve. | |
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] | Thanksgiving Table: Basil Cranberry Sauce | 1 cup sugar. 1 cup water. 1 12-ounce bag fresh cranberries. 1 small handful basil leaves, chiffonaded. pinch of kosher salt. 1/4 cup freshly squeezed orange juice. 1 large piece Orange peel. | Bring sugar and water to a boil in a medium saucepan. Add cranberries, then return to a boil until cranberries start to burst (with happiness), about 7-8 minutes. Reduce heat, add the orange juice and zest and simmer on low heat for 10 minutes until cranberries have cooked down. Stir in the basil and let the sauce cool to room temperature, then serve. | |
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] | Lighter Mac N Cheese | 1/2 pounds Pasta (traditionally Made With Elbow Macaronis, But I Used Gemellis). 2 cups Saltine Crackers, Crushed. 3- 1/2 cups Cheddar Cheese, Shredded. 3 Tablespoons Melted Butter. 1 Tablespoon Unmelted Butter. 1 whole Egg. 1/2 cups Milk. 1/4 Tablespoons Salt. 1/4 Tablespoons Pepper. 1/4 Tablespoons Red Pepper Flakes. | Preheat oven to 350 F. Boil a pot of water to cook your pasta in. While thats heating grease a standard sized baking dish (I used a round dish but an 8x8 square would work as well). Cook pasta according to package instructions for al dente, then drain and set aside. In a bowl combine crushed saltine crackers, 1/2 of the cheese, and the melted butter. Mix to combine, then add half of the mixture to the bottom of your baking dish. Add cooked pasta to a separate bowl, and add in the rest of your cheese as well as your un-melted butter. Mix to combine, then crack in your egg and add in your milk, salt, pepper and red pepper flakes. Give it a good mix to make sure everything is evenly coated. Add it all to your baking dish and top off with your remaining cracker mixture. Lightly spray the top with cooking spray and bake in the oven for 25 minutes. Allow to cool for 5 minutes, then slice up and serve! | |
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] | Gingerbread Waffles | 1 12 cups flour. 1 12 teaspoons baking powder. 12 teaspoon baking soda. 1 teaspoon cinnamon. 34 teaspoon ginger. 12 teaspoon salt. 2 eggs. 13 cup sugar. 34 cup buttermilk. 12 cup molasses. 14 cup margarine, melted. | Combine first 6 ingredients. Sift into bowl and set aside. Beat eggs and sugar until thick and foamy. Stir in buttermilk and molasses. Add to dry ingredients and stir until moistened. Stir in margarine. Pour 1 and 1/4 cups batter onto preheated, greased waffle iron. Cook until done. Seve with sliced bananas and whipped cream. | |
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] | Chocolate Covered Cookie Butter Pretzels | 24 whole Short Salted Pretzel Rods. 23 cups Cookie Butter (or Any Version Of Creamy Speculoos). 6 ounces, weight Dark Chocolate, Roughly Chopped. 1/2 teaspoons Sea Salt, to taste. | Line a baking sheet with wax paper and set aside. Dip pretzels into cookie butter and place on the lined baking sheet. Freeze for 30 minutes or until cookie butter is firm. Melt chocolate in the microwave in 30-second increments, stirring in between. Dip pretzels in chocolate and immediately sprinkle wish sea salt. Allow pretzels to cool before serving (I put them in the refrigerator to speed up the process). | |
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] | Cinnamon Buns | 5- 1/2 Tablespoons Unsalted Butter, Softened To Room Temperature. 1 teaspoon Kosher Salt. 6 Tablespoons Granulated Sugar. 1 whole Large Egg (slightly Beaten). 3- 1/2 cups Unbleached All-purpose Flour. 2 teaspoons Instant Yeast. 1-18 cup Buttermilk (Or Extra If Needed). 1/2 cups Brown Sugar (lightly Packed). 1 teaspoon Cinnamon. 2 Tablespoons Unsalted Butter, Softened. 1/2 cups Raisins (optional). 1/4 cups Unsalted Butter, Softened To Room Temperature. 2 ounces, weight Cream Cheese, Softened To Room Temperature. 1 teaspoon Vanilla. 1- 1/4 cup Powdered Sugar. | In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar. Add the egg and mix until smooth. Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and buttermilk. Mix on low speed until the dough comes together into a ball and clears the sides of the bowl. Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If its very sticky, add a bit more flour, a tablespoon at a time. If its very dry and not coming together add a bit more buttermilk, a tablespoon at a time. Move the dough to a large, lightly oiled bowl and cover it with plastic wrap. Allow it to rise for about 2 hours until it doubles in size. In a small bowl, mix together the brown sugar and cinnamon and set aside. Punch down the risen dough and turn it out onto a lightly oiled counter. Roll it out to about 1/2 inch thick in a rectangle thats about 12 by 14 inches. With a rubber spatula, spread the softened butter over the dough, leaving 1/4 inch space around the edges. Spread the brown sugar and cinnamon mixture evenly over the butter. Sprinkle raisins over the sugar if using. Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter. Using a serrated knife, slice the log into 12 even pieces. Place the cinnamon buns in a 9x13 inch pan and cover tightly with plastic wrap. At this point, you can either refrigerate the buns for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the the buns have doubled in size. Preheat the oven to 350 F with a rack in the middle of the oven. Bake for 25-30 minutes or until they are golden brown. While the buns are baking, make the cream cheese frosting. With an electric mixer (or a stand mixer) whip the butter and cream cheese until combined. Mix in the vanilla. Then add the powdered sugar in 3 additions, mixing well after each addition. Whip the frosting until light and fluffy. Set aside, covered tightly with plastic wrap. When the cinnamon buns are finished baking, allow to cool in the pan for 5-10 minutes, then spread the top of them with the cream cheese frosting. Serve warm. Keep any leftovers in a sealed container in the refrigerator. They reheat well in the microwave. Source: Adapted from the book The Bread Bakers Apprentice by Peter Reinhart. | |
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] | Creamy Ranch Spinach Dip | 1 (1 ounce) packet hidden valley ranch dressing mix. 1 (16 ounce) container sour cream. 1 (10 ounce) box frozen spinach, thawed and squeezed tight to drain. 1 (8 ounce) can water chestnuts, drained and chopped. | Mix together, chill and serve. Serving suggestion: Hollow out a round loaf of french bread and fill with dip. Serve with bread cubes and fresh vegetables. | |
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] | Chicken Ranch Tacos | 1 (4 2/3 ounce) boxold el paso taco shells. 3 cups diced cooked chicken. 1 (1 1/4 ounce) package taco seasoning mix. 12 cup ranch dressing. 1 12 cups shredded lettuce. 1 medium tomatoes, chopped. 1 cup shredded cheddar cheese (or cheese of choice). 14 cup sliced green onion. additional ranch dressing, if desired. | Heat oven to 325 degrees. Heat taco shells in oven as directed on package. Meanwhile, in a medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High for 2 to 3 minutes or until hot. Stir in 1/2 cup of the ranch dressing. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and green onion. Drizzle with additional ranch dressing if desired. | |
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] | Almond Recipe | 1 almond. | sit down put the almond in your mouth taste the sweetness | |
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] | Hellmann's Zesty Parmesan Mayo Crusted Chicken | 14 cup buffalo style hot sauce (To taste). 12 cup mayonnaise. 14 cup grated parmesan cheese. 1 tablespoon garlic powder, more if you prefer. 4 boneless skinless chicken breast halves (about 1-1/4 lbs.) or 6 chicken thighs. 4 teaspoons Italian seasoned breadcrumbs. | Preheat oven to 425. Coat the chicken with the hot sauce and set aside. Combine Mayonnaise with cheese and garlic in medium bowl. Arrange chicken in baking dish. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20-30 minutes or until chicken is thoroughly cooked. | |
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] | Godmother Cocktail | 2 ounces vodka. 1 ounce Amaretto. | Mix. Serve on ice. | |
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] | Taco Beef Nuggets With Dipping Sauce | 1 lb ground round. 2 tablespoons taco seasoning mix. 1 (4 ounce) can mild green chilies, drained, chopped. 1 (8 ounce) package colby-monterey jack cheese (cut into 16 1/2-inch cubes). 1 egg white. 1 tablespoon water. 2 cups nacho cheese flavored tortilla chips, crushed. 6 tablespoons taco sauce, thick style. 3 tablespoons honey. | Heat oven to 400F. Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips. Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400F oven 15 to 20 minutes until no longer pink and juices show no pink color. Meanwhile combine taco sauce & honey in a small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce. | |
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] | Rappy Pie (Acadian Food) | 1 (4 lb) chicken, cut up. 1 cup onion, chopped. 1 cup carrot, chopped in big pieces. 1 stalk celery, cut up in big pieces. 2 teaspoons salt. 14 cup butter. 8 lbs potatoes. | Cook chicken, onions, carrots, celery, and salt in water to cover. Bring to a boil and simmer for about 2 hours. Remove skin and bones and cut chicken in small pieces. Strain broth. Peel potatoes, grate very fine like you would make potato pancakes. Or puree in blender. Working with 2 cups at a time, squeeze it in a clean cloth to remove as much liquid as possible {save liquid}. Empty potato into a large bowl {the potatoes will look like snow}. Measure liquid and discard, measure an equal amount of the very hot broth and gradually mix in the grated potatoes. {Potato will swell}The potato will change color. Spread 1/2 in a greased pan 15x20 and cover with chicken, spread the rest on top. Dot with butter, it will make the crust golden brown. Bake at 400 until top start to brown {30 minutes}. Lower oven to 350 and continue baking for another 2 hours. This may be made with beef, clams etc. You can serve it with pickles. | |
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] | Little Ham Cups of Joyous Potato #5FIX | 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion. 1 12 cups shredded cheddar cheese. 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup. 1 tablespoon Dijon mustard. 24 slices ham, thicker-cut (think Deli Style). | Start by pre-heating the oven to 350 Degrees. Combine Cheddar Cheese, Cream of Chicken Soup,and Dijon Mustard. Mix well, and then carefully fold in Simply Potatoes, Diced Potatoes with Onion. Using a cupcake pan, add a single slice of the ham to each cup. You may need to push in the ham so that it forms a bowl/cup shape. Depending on size of ham squares, you may need to fold or overlap some of the edges. Then using the combined ingredients, fill the ham cup about 1/2 full with the Simply Potatoes mixture. Your Ham cups are now ready to add to the oven! Depending on your oven, bake for 15 minutes or until the ingredients are cooked through and the ham is golden brown on the edges. | |
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] | Quesadillas in a Jiffy for One - Got Soup? | 1 (18 5/8 ounce) cancampbell's tortilla soup (Campbell's Select Harvest Mexican-style Tortilla Soup preferred). 1 ring of a small yellow onion, minced. 1 chili pepper, minced. 12 cup cheddar cheese, grated. 10 inches tomato basil flour flour tortillas. | Strain the soup for a couple of minutes until well drained. Place the strained ingredients into a medium bowl. Mince, olives, onion and chili pepper. Combine it with strained ingredients as well as a small amount of grated cheddar cheese (approx. 3 TBSP). Place filling on half of each wrap leaving room around edges for cheese. Add more grated cheese on top of the filling and near edges. Approx 1/4 cup each (the cheese will act as glue). Add a little oil to a baking pan. Fold wraps and place on pan. Add more oil on top and use your hand to smear the oil over the entire wrap. Bake in toaster oven or regular oven at about 400 degrees until wraps are a little brown (shouldn't take but about 8 minute so keep your eye on it). Cut and serve hot. Another option is to wrap in foil before heating/browning in the oven so that it can be heated/browned later. | |
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] | Bisquick Impossible Tuna Melt Pie | 2 cups onions, chopped. 14 cup butter. 2 (6 1/4 ounce) cans tuna, drained and flaked. 1 34 cups cheese, shredded. 3 eggs. 1 14 cups milk. 1 cup Bisquick baking mix. 14 teaspoon salt. 18 teaspoon pepper. | Preheat oven to 400 degrees. Grease baking dish. Cook and stir onions and butter in skillet over low heat until onions are light brown. Sprinkle tuna, 1 cup of the cheese and the onions in baking dish. Beat eggs, milk, baking mix, salt and pepper until well blended. Pour into baking dish. Bake 25 minutes. Top with remaining cheese to within 1 inch from edge. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. The pie can be done even though some melted cheese adheres to knife. | |
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] | Banny's Southern Cream Cookies | 1 cup shortening. 2 cups white sugar. 3 eggs. 1 teaspoon vanilla extract. 1 cup sour cream. 5 cups all-purpose flour. 1 teaspoon salt. 3 teaspoons baking powder. 1/2 teaspoon baking soda. 1 1/2 cups chopped black walnuts. 3 tablespoons white sugar. 1 teaspoon ground cinnamon. | Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well. Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts. Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done. | |
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] | Italian Pasta Chips - Baked Not Fried | olive oil flavored cooking spray. 12 wonton skins. 1 large egg, separated. 12 teaspoon dried oregano. 34 cup pecorino cheese, shredded or 34 cup parmigiano-reggiano cheese. | Preheat Oven to 400*. Place oven rack in center of oven. Lightly spray cookie sheet with olive oil flavored cooking spray. Lay wonton skins on sheet in a single layer. Separate egg, saving the yolk for another recipe. Put egg white in a bowl and froth with a fork. Brush each wonton skin with egg white and sprinkle with oregano and 1 tablespoon cheese. Lightly spray wontons again with olive oil. Cut each in half diagonally with pizza cutter. Bake until edges are brown, about 6 to 7 minutes. Transfer to a rack to cool. Can be stored in an air tight container for a day or 2 at room temperature. | |
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] | Spiced Apple Cider | 10 whole Apples. 10 whole Cloves. 1/2 teaspoons Cinnamon. 18 teaspoons Nutmeg. 1 Tablespoon Unrefined Brown Sugar. 1/2 whole Lemon. 1- 1/2 cup Vodka (optional). | 1. Use a juicer to juice all the apples and set aside. 2. Toast cloves, cinnamon and nutmeg lightly (over low heat) in a non-stick pan for 1 minute to bring out the fragrance of the spices. 2. Pour the freshly squeezed apple juice in the pan and turn up the heat to medium. 3. At boiling point, stir in brown sugar and reduce the heat to a simmer. 4. Let simmer for a good 30 minutes and squeeze in juice of half a lemon right before turning off the heat. 5. Strain the cider through a sieve and serve it immediately (or let it cool before adding ice). 6. For the alcoholic version, just add 1 1/2 shots of vodka to every glass. Easy steps to make fancy apple cups to amuse your guests! I choose Washington apples (Red Delicious) for its gleaming red (think Snow White) and narrower bodies. 1. Slice off the top of the apple and scoop out the apple cores using a melon baller, leaving at least 1/4 inch of apple on the sides, and 1/2 inch on the bottom. 2. Slice a sliver off the bottom of each apple so that they sit up straight and dont wobble. 3. Rub lemon juice over the apple flesh to prevent it from browning. 4. Pour in warm or chilled spiced apple cider to fill each cup and serve immediately. | |
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] | Bow Ties With Arugula, Olives, Bulgur and Tomato Wedges | Salt. 2 tablespoons olive oil. 1 small red onion, chopped. 1 tablespoon minced garlic. 1 cup mixed olives, pitted and roughly chopped. Juice of 1 lemon. 4 ripe tomatoes, cored and cut into thick wedges. Black pepper. 1/4 cup bulgur. 8 ounces whole wheat bow-tie or other cut pasta. 3 cups torn arugula leaves. 1/2 cup chopped almonds. | Bring a large pot of water to a boil and salt it. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens, about 5 minutes. Stir in olives, then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through. Turn off heat. When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook bow ties until tender but not mushy (start tasting after 5 minutes). Reserve some cooking water, then drain in a strainer to trap grains with pasta. Toss pasta and bulgur with tomato mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes. Stir again and serve. | |
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] | Spicy Roasted Sweet Potatoes With Orange & Honey | 3 tablespoons unsalted butter, more for the pan. 3 tablespoons honey. 14 cup orange juice. 14 teaspoon cayenne. 14 teaspoon cumin. 14 teaspoon smoked paprika (regular is fine if you don't have smoked). 4 medium sweet potatoes, preferably the same size and shape, peeled, halved crosswise, and quartered lengthwise (2 lb. total). kosher salt. fresh ground black pepper. | Heat the oven to 400F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer. In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper. Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once. | |
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] | Lemon Verbena Iced Tea | 12 cup sugar. 12 cup water. 1 cup lemon verbena leaf. 4 cups ice. 6 cups brewed tea, chilled. | Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely. Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain. Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired. | |
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] | Zucchini Pancetta Saute | 2 -3 ounces pancetta, slices. 1 tablespoon butter. 3 medium zucchini, grated. 14 cup grated parmesan cheese. salt and pepper. | Chop the pancetta slices and cook in a small skillet over medium heat until crispy. Drain bits on paper towels. In a larger skillet, melt butter. Saute zucchini in butter for 3-4 minutes. Add cheese, pancetta, salt and pepper. Combine and serve warm. | |
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] | Steamed Cod with Cauliflower and Saffron | 1 large pinch of saffron threads, crumbled. 1 cup lukewarm water. 1 2-pound head cauliflower. 1 tablespoon olive oil. 1 garlic clove, crushed. 1 small carrot, cut into 1/4-inch dice (1/3 cup). 1/2 cup dry white wine. 1 cup fat-free reduced-sodium chicken broth. 1 1/4 teaspoons salt. 1/2 teaspoon white pepper. 1 1/2 pounds small to medium mussels (preferably cultivated; 3 dozen), scrubbed and beards removed. 6 1/4-pound pieces cod or scrod fillet (1 inch thick), skinned and pin bones removed. 3 scallions, chopped (2/3 cup). 2 tablespoons chopped fresh parsley. | Put saffron threads in a small bowl, then stir in lukewarm water and let stand. Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise. Cut each quarter lengthwise into 1/2-inch-thick slices. Set aside large slices and reserve small pieces without any stem for another use. Swirl oil with garlic in a deep 12-inch heavy skillet to coat, then heat over moderately high heat until oil is just smoking. Discard garlic. Carefully arrange cauliflower slices in 1 layer in skillet and cook until undersides are lightly browned, about 2 minutes. Turn over with tongs and cook until other sides are lightly browned, about 2 minutes. Add carrot and wine and swirl skillet to combine, then boil until liquid is reduced by half, about 30 seconds. Add saffron water, broth, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and simmer, covered, until cauliflower and carrot are crisp-tender, 5 to 8 minutes. While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper. Increase heat to moderately high, then add mussels to skillet and steam, covered, until mussels just open wide, checking frequently after 3 to 4 minutes. (Discard any mussels that remain unopened after 8 minutes.) Divide mussels among 6 shallow serving bowls using a slotted spoon. Place cod on top of cauliflower, arranging fillets in 1 layer. Sprinkle with scallions and parsley and steam, covered, over moderately high heat until fish is cooked through, 7 to 10 minutes. Transfer some of cauliflower along with 1 piece of cod to each bowl using slotted spoon. Season broth with salt and white pepper, then ladle broth (with carrots) over each serving. | |
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] | Outrageously Chocolaty Quadruple Brownie Cookies | 1 13 cups Golden Crisco Shortening. 1 cup sugar. 23 cup brown sugar, firmly packed. 1 tablespoon vanilla extract. 2 eggs, beaten. 2 14 cups all-purpose flour. 23 cup cocoa. 1 teaspoon baking soda. 1 teaspoon salt. 14 cup milk. 1 cup semi-sweet chocolate chips. 23 cup milk chocolate chips. 23 cup dark chocolate chips. 23 cup white chocolate chips. | Preheat oven to 350F. Combine shortening, sugars, and vanilla in a large bowl. Beat with electric mixer on low speed for one minute or until creamy. Add egges and beat briefly. Combine flour, cocoa, baking soda, and salt. Add to creamed mixture, alternating with milk, beating on low speed about one minute, or until just blended. Stir in chocolate chips. Drop dough by heaping spoonfuls, around 2 tsp each, on ungreased cookie sheet, leaving room for them to spread. Bake 10 to 12 minutes. Cookies will still look soft and moist when baked, but will be firm when cooled. | |
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] | Hotsy Totsy Country Ribs | 1 12 lbs country-style pork ribs, bone in. 1 (14 ounce) can chili. 8 roasted garlic cloves, chopped. 1 teaspoon oregano, dried. 2 tablespoons spicy brown mustard. 1 teaspoon chili flakes. 2 celery ribs, Chopped. 14 cup dry sherry. 1 teaspoon hot smoked paprika. 4 russet potatoes, peeled (medium sized). | Mix all the ingredients except the potatoes and ribs together. Place the potatoes in the crockpot. Top with the ribs. Pour in the chili mixture over the ribs & potatoes. Turn on low for 6- 7 hours. If you wish you may do this on High for an hour an 4-5 hours on low. Enjoy (I hope). | |
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] | Steak Tips with Mushroom Marsala Sauce | 1/4 cups Olive Oil. 2 pounds Sirloin Steaks, Cut Into 1" Cubes. 2 whole Shallots, Finely Diced. 1- 1/2 pound Mushrooms, Cleaned And Sliced. 2 cups Marsala Wine. 1 cup Beef Stock. 1 Tablespoon Chopped Fresh Thyme Leaves. Salt And Pepper, to taste. 1 stick Butter. 1/2 bunches Fresh Parsley, Chopped. | Heat the olive oil in a large saute pan on medium high heat. Brown the steak cubes on all sides and remove with a slotted spoon. Set aside. In the same pan, cook the shallots and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3. Whisk in butter to sauce finish. Season with salt and pepper to taste. Return steak cubes to pan continue cooking on low heat for about 8 minutes depending how you like your steak cooked. Garnish with fresh parsley. | |
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] | Santa Fe Egg Salad | 2 hard-cooked eggs, chopped. 2 ounces low-fat cottage cheese. 2 tablespoons salsa. salt and ground black pepper to taste. | Stir eggs, cottage cheese, salsa, salt, and black pepper together in a bowl. Cover and refrigerate overnight before serving. | |
[
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] | Slow Cooker Pork Cacciatore from Hunt's | 1 (14.5 ounce) can Hunt's Diced Tomatoes, undrained. 1 (6 ounce) can Hunt's Tomato Paste. 2 large green bell peppers, chopped. 1 (8 ounce) package sliced fresh button mushrooms. 1 small yellow onion, chopped. 1 pound pork tenderloin. 1 teaspoon dried oregano. 2 cups multi-grain penne pasta, uncooked. 1 tablespoon cornstarch. 1/4 cup water. 1 cup shredded part-skim mozzarella cheese. 2 tablespoons Kraft Grated Parmesan Cheese. | Mix undrained tomatoes and tomato paste in slow cooker until blended. Stir in vegetables. Cut meat into 8 pieces; pound to 1/2-inch thickness. Sprinkle with oregano. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on LOW 4 to 4 1/2 hours or on HIGH 2 1/2 to 3 hours. Cook pasta as directed on package, omitting salt. Transfer meat to plate, reserving sauce in slow cooker; cover meat to keep warm. Mix cornstarch and water until blended. Add to sauce; stir. Cook, covered, on HIGH 6 to 8 minutes or until thickened. Drain pasta; spoon onto serving plates. Top with meat, sauce and cheeses. | |
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] | Healthy Low Fat Ranch Fries | 3 -4 russet baking potatoes. cooking spray. 1 (1 ounce) ranch dressing mix. | Scrub the potatoes well and cut into thin strips. (I use my french fry cutter). Place in a large zip-loc bag and spray with cooking spray while turning to coat. Sprinkle in 1/2 the ranch mix, toss to coat; repeat. Place on a large cookie sheet coated with cooking spray or non-stick foil. Bake at 450 for 25-30 minutes. Turning once. (Ovens vary so check at 20 minutes! ). | |
[
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] | Mediterranean Pizza | 1/2 pounds Pizza Dough (See My Recipe Box For A Fail Proof Pizza Dough Recipe). 2 Tablespoons Salted Butter. 1 clove Garlic, Finely Minced. 2 cups Grated Mozzarella Cheese. 1/2 cups Whole Green Olives. 1/2 cups Whole Black Olives. 1/2 cups Artichoke Hearts. 1 whole Tomato, Diced. 2 whole Green Onions, Sliced. | Preheat oven to 500 degrees F. Place a pizza stone inside to heat up with the oven. If you dont have a pizza stone, use an upside down cookie sheet. Spread pizza out into a 12-inch circle or a free form rectangle on parchment paper. Melt butter in the microwave and stir in minced garlic. Spread garlic butter over pizza dough. Sprinkle with cheese. Top with green and black olives as well as the artichoke hearts. Using the parchment paper to transfer the pizza, place onto the hot pizza stone. Bake 8-12 minutes or until crust is golden and cheese is bubbly. Top with diced tomatoes and onions. Cut and serve. | |
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] | Roasted Orange Chicken | 7 pounds Chicken. 1 whole Orange. 1 whole Onion. Salt and Pepper. 1 teaspoon Dried Rosemary. 1 teaspoon Dried Thyme. 1/2 cups White Wine. 3 Tablespoons Unsalted Butter. 3 Tablespoons Dijon Mustard. 3 Tablespoons Honey. 1 Tablespoon Apricot Jam. 3 Tablespoons Orange Liqueur. | Rinse one 7 pound chicken inside and out and pat dry. Cut 1 orange in quarters and squeeze juice over chicken inside and out. Salt chicken cavity and stuff with orange rind and 1 small onion, quartered. Tie chicken legs together with kitchen string. Sprinkle bird all over with salt and pepper. Then sprinkle 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme. Place chicken in roasting pan, breast side up, and pour 1/2 cup of white wine into pan. Bake at 400F for 20 minutes. Then reduce heat to 350 for an additional 1 hour and 30 to 40 minutes (depending on oven, until golden brown). Prepare glaze while chicken is roasting. Spoon glaze over chicken after approximately an hour of cooking. GLAZE Heat 3 tablespoons each: unsalted butter, Dijon mustard, honey and 1 tablespoon of apricot jam until hot. Remove from heat and stir in 3 tablespoons of orange liqueur. | |
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] | Bailey's Irish Cream Balls | 3 cups vanilla wafers, finely chopped. 1 cup pecans, chopped. 34 cup powdered sugar. 12 cup bailey's irish cream. 3 tablespoons light corn syrup (I use Karo). 1 14 teaspoons unsweetened cocoa. | Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand for 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack for one hour. Roll in powdered sugar again, if desired. Store in airtight container between layers of waxed paper. | |
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] | Squeeze Bottle Pancakes | 1 3/4 cups all-purpose flour. 2 teaspoons baking powder. 1 tablespoons sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cup whole milk. 4 tablespoons melted butter. Food coloring, (if you must). | In a medium-size mixing bowl, whisk together all your dry ingredients In a separate bowl, whisk together all of the wet ingredients until the egg is broken up. Add the wet ingredients to the dry ingredients by gently stir together until you stop seeing flour, then gradually add food coloring (if using) until desired shade. Be careful not to overmix, that will make the batter tough. Transfer the batter to a plastic squeeze bottle with the tip widened to allow batter to flow through Place a large non-stick pan over a medium-high flame and let the surface get hot. It's hot enough when you sprinkle a few droplets of water over the surface and they evaporate. Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking. Dispense batter in even loops, and allow to cook until bubbles form on top. Flip and cook on the other side for 30 seconds to a minute, then transfer to a plate and repeat until all the batter is gone. | |
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] | Apricot Orange Bread | 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 3/4 cup white sugar. 1/4 cup butter or margarine, softened. 1/2 cup orange juice. 2 tablespoons milk. 1 egg. 1 1/2 cups dried apricots, chopped. 1/2 cup semisweet chocolate chips. 1/2 cup chopped walnuts. | Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside. In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots, chocolate chips and walnuts. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. | |
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] | Black Pepper-Crusted Standing Rib Roast au Jus | 1 8 1/2-pound standing rib roast (weight with bones), top fat trimmed. Vegetable oil. 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature. 2 tablespoons cracked or coarsely ground black pepper. 4 large garlic cloves, minced. 1/2 teaspoon salt. 2 1/4 cups low-salt beef broth. 1/2 cup dry red wine. Roasted Red Onions. 1 large bunch watercress. | Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.) Position rack in bottom third of oven and preheat to 350F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands). Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired. Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce. | |
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] | Garlic Almond Green Beans | 3 lbs fresh green beans. 1 12 garlic cloves, minced. 2 tablespoons olive oil. 1 cup slivered almonds, toasted. 1 dash pepper, to taste. | Place beans in large saucepan and cover with water bring to boil; cook uncovered for 8-10 minutes until crisp tender. Meanwhile, in a large skillet, cook garlic in oil for 2-3 minutes. Drain beans then add beans, almonds and pepper to skillet. Toss to coat. | |
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] | Breakfast-to-Go Smoothie | 1 cup fat-free milk. 1/2 cup frozen blueberries. 1/2 cup plain fat-free Greek yogurt. 1/4 cup old-fashioned oats. 1 tablespoon ground flax seed. | Blend milk, blueberries, Greek yogurt, oats, and flax seed in a blender until smooth. | |
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] | Light and Healthy Cottage Cheese and Vegetable Salad or Sandwich | 1 tablespoon low fat cottage cheese. 4 slices cucumbers (chopped). 2 slices tomatoes (chopped). 12 stalk celery (chopped). 1 slice red onion (chopped). lemon juice. pepper. | Scoop cottage cheese into bowl. Amount depends on how much you are making. Add chopped veggies, amounts depend on how much you are making. Add lemon juice and pepper-to taste. Mix and EAT! Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy! | |
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] | Amish Oven Crusted Chicken | 2 12 lbs broiler-fryer chickens, cut up. 12 cup butter, melted. 13 cup flour. 1 12 teaspoons salt. 14 teaspoon pepper. 14 teaspoon dried thyme. 14 teaspoon dried rosemary, crushed. 14 teaspoon dried marjoram. 5 cups corn flakes cereal, crushed to make 1 1/2 cups of crumbs. | Preheat oven to 375F. Combine melted butter with flour, salt, pepper and herbs. Place cereal crumbs in a shallow bowl. Dip chicken pieces in the butter mixture then roll in crumbs. Place on a rack in a shallow baking pan. Bake 50-60 minutes or until golden brown. | |
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] | South-of-the-Border Barley Salad | 1 cup Cooked Barley (1/2 Cup Uncooked). 5 ears Corn, Cooked, With Kernels Cut Off. 1 pint Cherry Tomatoes, Halved. 3 whole Green Onions, Sliced Crosswise. 13 cups Chopped Cilantro, Or To Taste. 1 whole Lime, Juiced. Salt And Pepper. 1/2 teaspoons Sugar, Or To Taste. 1/2 cups Olive Oil. Rocket, Or Arugula. | Mix cooked barley, corn kernels, cherry tomatoes, green onions and cilantro in a serving bowl. (Note: you can cook the kernels on the cob and then cut them off, or cut them off first and saute in a dry pan for a few minutes.) In a small bowl, whisk lime juice, salt, pepper, sugar and olive oil. Taste and re-season, as necessary. Add dressing to salad and toss. Mix rocket in right before serving, or serve on a bed of rocket. | |
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] | Double Cheese Soup | 4 tablespoons butter. 1 onion, diced. 12 cup celery, sliced. 4 tablespoons flour. 3 cups milk. 1 cup shredded cheddar cheese. 1 cup gouda cheese, shredded. salt, pepper. 5 drops hot sauce. chives (to garnish). | Melt butter in saucepan. Add onion and celery, stir to soften. Add flour, to thicken. Slowly whisk in milk until smooth. Bring to a simmer. Add cheeses stirring until blended. Add salt& pepper to taste and garnish with chives. | |
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] | Thai Peanut Chicken Salad Wraps | 12 cup mayonnaise. 14 cup fresh cilantro, chopped. 2 tablespoons peanut butter. 1 tablespoon soy sauce. 1 tablespoon lime juice. 2 teaspoons fresh ginger, grated fine. 1 red bell pepper, seeded and sliced thin. 1 -2 jalapeno chile, seeded and minced. 5 cups cooked chicken breasts, shredded. 6 flour tortillas. salt and pepper, to taste. | In a large bowl, combine all ingredients except chicken and tortillas. Add chicken and toss until coated. Season with salt and pepper. Serve wrapped in tortillas, or cover and refrigerate for up to two days. | |
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] | Prosciutto Wrapped Melon Balls | 1/4 cup lime juice. 1 honeydew melon, fruit removed with a melon baller. 9 ounces thinly sliced prosciutto. 36 sprigs fresh mint. | Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving. | |
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] | Mom Pat's Pot Roast | 4 lbs chuck roast. Worcestershire sauce. 1 (2 ounce) envelope Lipton Onion Soup Mix. 1 onion. 1 lb carrot. 3 lbs potatoes. soy sauce. paprika. parsley. | Cook pot roast in 375 degree Fahrenheit oven in a covered baking pan with Worcestershire, onion soup mix and onion with enough water to cover for 3 hours. Add cut up carrots and potatoes (peeled and cut in thirds top to bottom) so you have points sticking up in pan. Cover and cook 1/2 hour. Take out and shake soy sauce over potatoes. Dust lightly with paprika. Bake uncovered for 10 minutes until potatoes are tender but browned. Sprinkle with parsley. | |
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] | Roasted Greens Salad with Balsamic Drizzle | 2 heads Broccoli, Crowns Cut Into 2 Inch Pieces And Stems Discarded. 3 cups Kale Leaves, Cut Into 3-4 Inch Pieces, Stems Discarded. 1 pound Small Or Medium Brussels Sprouts, Stemmed And Halved. 2 Tablespoons Olive Oil. 1/2 teaspoons Seasoning Salt. 1/2 teaspoons Fresh Ground Black Pepper. 1/2 teaspoons Olive Oil. 1 whole Shallot, Sliced. 3/4 cups Balsamic Vinegar. 2 teaspoons Dijon Mustard. 1 teaspoon Honey. | For the greens: Preheat oven to 400 degrees F. In a large bowl, toss prepared greens with olive oil, seasoning salt, and pepper. Transfer mixture onto a large baking sheet and spread evenly, placing kale leaves toward the center of the sheet. Place sheet on middle rack of oven and bake for 20-25 minutes, checking and flipping vegetables every 8-10 minutes to ensure kale does not burn. When Brussels sprouts are soft, remove from oven. For the drizzle: Add olive oil to a small saucepan and heat over medium-high heat. Add shallot and saute until softened. Add balsamic vinegar and whisk in mustard and honey. Heat to a low boil for 8-10 minutes, until mixture has reduced to coat the back of a spoon. Remove from heat. To serve, place roasted greens in a large serving bowl and drizzle with balsamic mixture. Nutrition info per 1 cup vegetables with drizzle: 148 calories, 6.5 g fat, 5 g protein, 16 g carbohydrates, 4 g fiber | |
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] | Ww 0 Points - Skin Smoothing Cocktail | 2 carrots. 2 stalks asparagus. 12 cucumber. 12 raw beetroot. | Trim carrots. Trim asparagus stalks. Cut up vegetables. Process ingredients. 0 Points per serving. | |
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] | Gingerbread Scones | 2 cups All-purpose Flour. 1/4 cups Brown Sugar. 2 teaspoons Baking Powder. 1 teaspoon Ginger. 1/2 teaspoons Salt. 1/2 teaspoons Cinnamon. 1/4 cups Butter, Chilled And Cut Into Cubes. 13 cups Molasses. 1/4 cups Milk. 1 whole Egg. 1 Tablespoon Milk, For Brushing Tops. 2 ounces, weight Cream Cheese, Softened. 1 teaspoon Milk. 1/2 teaspoons Vanilla Extract. 1- 1/2 cup Powdered Sugar. | In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 2 inch circles (0r cut into wedges) and place 1 inch apart on a greased baking sheet. Brush the 1 Tablespoon of milk over scones. Bake at 400 degrees F for 10-12 minutes or until golden brown. For icing: In a medium size bowl combine cream cheese, milk, and vanilla. Slowly stir in powdered sugar, mixing until smooth. Place in a plastic zip top bag, clip a small hole in corner and pipe over slightly cooled scones. Enjoy! Miss | |
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] | Grandmas Latkes | 1 Small Yellow Onion. 3 Russett Potatoes (3 Should Be Roughly 1 1/2 Pounds), Peeled. 1 Egg. 3 Tablespoons Flour. Salt And Pepper, to taste. Canola Oil, For Frying. | Peel then grate the onion into a large bowl using a box grater. Then immediately after, grate the potatoes into bowl and mix them together with the onion and onion juice. This is important, because the onion juice keeps the potatoes from turning brown on you too quickly. Then add egg, flour, salt and pepper, and mix to combine. Transfer the whole shooting match into a colander sitting above a bowl to catch the excess water. Fill oil to about 1/4 inch high in a frying pan and heat it over medium heat. When you insert a wooden spoon handle into the oil and you see bubbles forming around the spoon, the oil is hot enough to start frying. Dollop a heaping tablespoon of batter into the pan and squish it flat slightly. You can probably fit about six latkes per pan if youre using a 12-inch skillet. Once the edges get golden brown, flip and continue to do so until both sides are entirely golden brown (edges as well as the center). Transfer the cooked latkes to a plate with paper towels on them and serve immediately with applesauce (my preference). Repeat with the remaining potato mixture until done. Recipe yields about 10 silver dollar-sized latkes. | |
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] | Pressure Cooker Tortilla Soup | 2 tablespoons vegetable oil. 2 large onions, chopped. 1 (12 ounce) jar roasted red peppers, drained and chopped. 1 (4 ounce) can roasted jalapeno peppers, diced. 1 clove garlic, minced. 1 tablespoon ground black pepper. salt to taste. 4 cups diced tomatoes. 1 (32 fluid ounce) container chicken stock. 1 cup heavy whipping cream. 1 cup chopped fresh cilantro. 1 (14.5 ounce) package tortilla chips. 1 cup sour cream (optional). 1 (8 ounce) package shredded queso quesadilla (white Mexican cheese). | Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute. Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker. Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid. Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes. Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla. | |
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] | Cucumber Millet Bean Salad With Feta | 125 g millet. 250 ml water. 1 English cucumber, diced. 125 g reduced-fat feta cheese, diced finely (may use less if desired). 1 (10 ounce) canlarge white beans, drained. 12 teaspoon ground red chili pepper (or cayenne pepper). 2 teaspoons dried dill (I use more, cause I like it). salt and pepper. | Rinse millet and add to a small sauce pan with the 250 ml water. Bring to a boil, simmer for 5 minutes and then allow to soak up all the remaining water for 10 more minutes. In a big bowl combine all the rest of the ingredients. Add the millet and season with salt and pepper to taste. Eat either warm or cold. | |
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] | Mexican Bean Salad | 1 (15 ounce) can black beans, rinsed and drained. 1 (15 ounce) can kidney beans, drained. 1 (15 ounce) can cannellini beans, drained and rinsed. 1 green bell pepper, chopped. 1 red bell pepper, chopped. 1 (10 ounce) package frozen corn kernels. 1 red onion, chopped. 1/2 cup olive oil. 1/2 cup red wine vinegar. 2 tablespoons fresh lime juice. 1 tablespoon lemon juice. 2 tablespoons white sugar. 1 tablespoon salt. 1 clove crushed garlic. 1/4 cup chopped fresh cilantro. 1/2 tablespoon ground cumin. 1/2 tablespoon ground black pepper. 1 dash hot pepper sauce. 1/2 teaspoon chili powder. | In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. | |
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] | Waldorf Salad | 2 cups diced unpared apples. 1 cup diced celery. 1 cup sliced red grapes. 1 banana, halved lengthwise and thinly sliced. 1 cup miniature marshmallow. 12 cup chopped walnuts. 1 tablespoon lemon juice. 1 cup mayonnaise. 1 tablespoon sugar. 2 tablespoons cream or 2 tablespoons half-and-half. | Combine first six ingredients; sprinkle lemon juice on top. Combine gently--best to use your hands to mix. Mix mayonnaise with sugar and cream and stir until sugar is dissolved. Dress the salad with this. Chill before serving. Can be prepared several hours ahead of time if necessary. | |
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] | Baked Mushrooms With Spicy Rice and Corn | 2 teaspoons olive oil. 1 teaspoon chili powder (mexican optional, see introduction). 1 cup long grain rice (rinsed). 2 cups vegetable stock (or chicken if not doing vegetarian). 270 g corn kernels (can, drained). 4 large mushrooms (flat or fields). 1 large avocado (mashed). 2 spring onions (scallions sliced). 1 cup tasty cheese (grated). 14 cup coriander leaves (cilantro). | Preheat oven to 180 degree celsius. Heat oil in a large saucepan over medium heat, add chilli powder (if using) and then add rice, cook stirring, for 1 minute and then add stock. Cover and bring to the boil, reduce heat to low and cook for a further 10 minutes or until all stock is nearly all absorbed. Remove pan from heat, add corn and cover and stand for 5 minutes. Meanwhile, wipe mushrooms with paper towels and trim the stems. Place on an oven tray, bake for 10 minutes or until tender. Spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese. Bake for 5 minutes or until cheese just melts. Stir rice with a fork to separate the grains. Add coriander and season with salt and pepper and stir to combine. Spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice. | |
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] | Fried Corn with Bacon | 6 ears corn, husked and cleaned. 6 slices bacon. 1/2 large green bell pepper, chopped. | Slice corn off of cob and scrape cob to release the milk. Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened. Add the corn and cook until tender. Stir in the crumbled bacon and cook 1 minute more. | |
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] | Stir Fried Asparagus | 3 tablespoons butter or 3 tablespoons margarine. 1 teaspoon chicken bouillon granule. 18 teaspoon celery salt. 18 teaspoon pepper. 1 12 lbs fresh asparagus, trimmed and cut into 2-inch slices (about 4 cups). 1 teaspoon soy sauce. | 1. In large skillet,melt butter. 2. Add bouillon, celery salt and pepper; mix well. 3. Add asparagus and toss to coat. Cover and cook 2-12 minutes or until desired tenderness. Stir in soy sauce. Serve immediately. | |
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] | OMG! Quinoa Patties | 2 cups low-sodium vegetable broth. 2 cups quinoa. 2 cups water. 3 tablespoons olive oil, or more as needed, divided. 1 white onion, chopped. 1 zucchini, grated. 1 large carrot, grated. garlic powder, or more to taste. salt and ground black pepper to taste. 4 large eggs, lightly beaten. 1/2 cup oat groats, ground into a powder. | Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool. Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties. Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed. | |
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] | Spicy Honey Soy Glazed Salmon | 2 Tablespoons Honey. 2 Tablespoons Sriracha (adjust For Spice). 1/4 cups Low Sodium Soy Sauce, Plus More For Cooking Salmon. 1 whole Lime, Juiced. 1 Tablespoon Dijon Mustard. 1 teaspoon Grated Ginger. 1 Tablespoon Olive Oil. 2 whole Salmon Fillets. 1/2 whole Medium Onion, Sliced. Rice For Serving. | Whisk together honey, sriracha, soy sauce, lime, mustard and ginger, and set aside. Preheat oil in a large nonstick stovetop pan over medium high heat. Once hot, place salmon (skin side down) and onions in the pan. Drizzle a little more soy sauce over onions and salmon and stir around the onions occasionally. After about 3 minutes, flip salmon over and cook for another 3 minutes. Salmon should be just cooked through; if not, reduce heat to medium and cook for another couple of minutes. Once salmon is cooked, remove from pan. Add soy mixture to the pan with onions and let simmer for about 2 minutes. Serve salmon over rice with onions and drizzle sauce over top. | |
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] | Creamy Biscuits and Gravy | Biscuits:. 2 cups all-purpose flour. 4 teaspoons baking powder. 1 tablespoon white sugar. 1/2 teaspoon salt. 1/2 cup shortening. 1 egg, beaten. 2/3 cup milk. 1 tablespoon butter, melted. Gravy:. 1 (16 ounce) package bulk pork breakfast sausage (such as Jimmy Dean). 1/4 cup butter. 1/4 cup all-purpose flour. 1 (12 fluid ounce) can evaporated milk. 1 1/2 cups water. salt and ground black pepper to taste. | Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute. Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter. Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes. Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste. Serve biscuits with sausage gravy. | |
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] | Chocolate Walnut Cookies (Gluten Free) | 9 ounces, weight Walnut Halves. 3 cups Confectioners Sugar. 1/2 cups Plus 3 Tablespoons Unsweetened Dutch-process Cocoa Powder. 1/4 teaspoons Salt. 4 whole Egg Whites, Room Temperature. 1 Tablespoon Vanilla Extract. | Preheat the oven to 350 F. Place the racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper. Set aside Spread the walnuts in a single layer on one of the baking sheets. Toast the walnuts in the oven until lightly browned and fragrant, about 12-14 minutes. Then remove the pan from the oven and allow them to cool a bit. Once cool enough to touch, chop the walnuts to a fine texture and set aside. In a large mixing bowl, whisk together the dry ingredients: sugar, cocoa and salt. Add the finely chopped, toasted walnuts and stir to combine. Add the room temperature egg whites and a tablespoon of vanilla extract. Using a spatula fold the ingredients together until combined. Do not over-beat. Spoon the batter onto the prepared baking sheets (6 per sheet) in 12 equal and evenly spaced mounds. Bake the cookies for a total of about 16 minutes. After the first 8 minutes, shift the pans from top to bottom and from front to back. Continue baking for another 8 minutes or until the tops are lightly cracked and they feel firm to the touch. When done remove the trays from the oven and set them onto your work surface next to your cooling racks. Slide the parchment paper (with the cookies still on it) onto a large wire rack to cool. Cool completely and store remaining cookies in an airtight container. (Recipe adapted from New York pastry chef Francois Payard.) | |
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] | Lancaster County Oatmeal Pancakes | 1 12 cups flour. 1 cup quick oats. 1 tablespoon baking powder. 12 teaspoon cinnamon. 14 teaspoon salt. 2 eggs. 1 12 cups milk. 3 tablespoons margarine, melted. | Mix all dry ingredients together in a bowl. Stir in milk and melted butter. Add eggs, 1 at a time. Bake on a hot griddle until bubbly. Flip and bake until done. | |
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] | Beet and Goat Cheese Salad | 1 1/2 pounds (3 medium) red beets. 1 1/2 pounds (3 medium) yellow beets (red beets may be substituted). 1 tablespoon plus 1 teaspoon olive oil. Kosher salt. 2 tablespoons extra-virgin olive oil. 2 teaspoons aged balsamic vinegar. 4 ounces fresh soft goat cheese. Fleur de sel. Four-Pepper Mix or freshly ground black pepper. 12 nasturtium leaves, optional. | Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar. Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves. | |
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] | Bran Flax Seed Cranberry Muffins | 1 13 cups buttermilk. 34 cup all-bran cereal or 34 cup 100% all-bran cereal. 12 cup natural bran. 23 cup molasses. 13 cup vegetable oil. 1 egg. 1 12 teaspoons vanilla. 2 cups all-purpose flour. 34 cup whole wheat flour. 12 cup dark brown sugar, packed. 14 cup flax seed. 4 teaspoons baking powder. 2 teaspoons baking soda. 14 teaspoon nutmeg. 14 teaspoon salt. 1 cup dried cranberries. | grease muffin cups or line with paper liners, and set aside. in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture. in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups. bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes. let cool in pan on rack for 2 minutes. remove from pan and let cool. Make Ahead:. wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks. | |
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] | Pacific Island Fish Salad | 400 g white fish. 12 cup lime juice (or juice of 6 limes). 14 cup green onion, chopped. 1 carrot, medium grated. 1 cup cucumber, cubed. 1 capsicum, sliced. 2 cups cabbage, shredded (optional). 2 -3 tomatoes, cubed. 12 cup coconut milk. | Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well. Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached. Put in a strainer. Keep only 1/4 cup of the juice. Chill. Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes. Just before serving combine the fish with the vegetables and toss in coconut milk. | |
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] | Strawberry-Lemon Parfait | 12 cup whipping cream. 12 cup prepared lemon curd. 1 grated lemon, rind of. 2 pints baskets strawberries, stemmed and sliced. mint sprig, for garnish. | In medium bowl whip cream to form stiff peaks. In another medium bowl mix about one-fourth of the cream into lemon curd to blend thoroughly, then fold in remaining cream and the lemon peel. Chill well. To serve, arrange 3 layers of strawberries and 2 layers of lemon cream in each of 4 stemmed glasses, beginning and ending with strawberries. Garnish with mint. Serve with small crisp cookies. | |
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] | Grandma's Amish Bread | 4 34-5 14 cups unbleached all-purpose flour. 2 14 teaspoons fast rising yeast. 1 13 cups milk (whole is best, but I've used skim and low- fat with good results). 3 tablespoons white sugar. 3 tablespoons unsalted butter (margarine can be substituted). 12 teaspoon salt. 2 large brown eggs (white eggs can be substituted). | In a large bowl combine 2 cups of the flour with the yeast. In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F. Slowly add the milk mixture to the flour mixture beating well. Add the eggs and beat well. Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff. Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board. Place dough into a lightly oiled bowl, turning once to coat. Cover bowl with a warm cloth that is slightly damp. Let rise 30 to 45 minutes or until double in size. Punch down and divide in half. Cover portions with the cloth and let rest 10 minutes. Shape dough into 2 loaves and put into greased loaf pans. Let rise again until double. Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes. Remove from pans and cool completely on a wire rack. When completely cool wrap and store in a cool, dry place. | |
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] | Baked Ziti with Cheese | 1 (16 ounce) box Barilla Ziti. 5 tablespoons butter. 4 tablespoons all-purpose flour. 3 cups milk. 1/2 teaspoon ground nutmeg. 2 teaspoons kosher salt. 2 tablespoons kosher salt (optional). 2 cups Barilla Marinara Sauce. 1 pound buffalo mozzarella cheese, cut into 1/4-inch cubes. 1/2 cup freshly grated Parmigiano-Reggiano cheese. 1/2 cup fresh breadcrumbs. | Bechamel sauce: Heat butter in a medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes. Meanwhile, heat the milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with nutmeg and 2 teaspoons salt and set aside. Preheat the oven to 425 degrees F. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional). Cook Ziti for 30 seconds less than the package instructions. Add Marinara Sauce, bechamel sauce, mozzarella, and grated cheese to the ziti and mix well. Divide ziti and sauce mixture among six individual gratin dishes. Sprinkle with breadcrumbs. Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately. | |
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] | Chugging Pumpkin Soup | 1 (4- to 5-pound) pumpkin (reserve the seeds) or 2 (14-ounce) cans pumpkin puree (plain, not the pumpkin pie puree). 2 tablespoons extra virgin olive oil. 1 tablespoon toasted sesame oil. 1/2 cup finely chopped shallots. 5 cups vegetable stock. 1 medium russet potato, peeled and chopped into 1/2-inch chunks. 1 large carrot, peeled and sliced crosswise into 1/2-inch pieces. 1 tablespoon dark brown sugar. 2 teaspoons molasses. Finely minced zest of 1 orange. 2 teaspoons curry powder. 1 cup soy milk or other nondairy milk. 1/2 cup dark rum. Dash of Tabasco sauce. Salt and freshly ground black pepper to taste. 1/2 teaspoon freshly grated nutmeg. 1 1/2 cups grated vegan sharp cheddar cheese, or nutritional yeast (optional). | To prepare the pumpkin: Cut the pumpkin in half through the center and scoop out the seeds and strings. Reserve the seeds. Carefully cut away the hard peel with a paring knife or, better, a vegetable peeler and chop the flesh. You should have about 6 cups of pumpkin flesh. In a large saucepan over medium-low heat, warm the olive oil with the sesame oil. Add the shallots and saute them, stirring occasionally, until they are translucent, 3 to 4 minutes. Add the stock, pumpkin, potato and carrot, raise the heat to high, and bring the mixture to a boil. Reduce the heat to low, cover and simmer until the vegetables are tender, about 25 minutes. Using an immersion blender, puree the soup until very smooth, or (carefully!) puree in batches in a blender with a towel placed over the lid. Stir in the brown sugar, molasses, orange zest and curry powder. Over low heat, stir in the soy milk, dark rum and Tabasco sauce. Taste carefully. Season with salt and pepper and add the nutmeg. Toast the pumpkin seeds. Preheat oven to 250 degrees. In a roomy bowl, stir the seeds with peanut oil or canola oil about a half cup of oil for every four cups of seeds. Add a nominal amount of kosher salt. Try adding a bit of thyme, oregano, cumin, coriander, cardamom and/or cayenne pepper, if you like. Line baking sheet(s) with parchment paper. Spread the seeds in one layer on the sheets. Toast slowly for about an hour, checking them every 10 to 15 minutes and stirring if they are browning unevenly. Store the toasted seeds in tightly sealed containers lined with paper towels. Serve soup in warmed bowls, and pass the toasted pumpkin seeds and vegan cheddar cheese for sprinkling. | |
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] | Chicken and Apple Empanadas | 1 12 cups diced cooked chicken. 2 granny smith apples, peeled and shopped. 1 teaspoon thyme. 1 tablespoon honey. 1 tablespoon butter. 12 small white onion. 1 garlic clove, minced. 12 cup shredded smoked cheddar cheese. salt and pepper. 1 sheet puff pastry. 1 egg, beaten. | Pre-heat oven to 200C/400F. Fry apple, garlic and onion in the butter until soft. Add thyme, salt and pepper, honey and chicken. Allow to cool slightly and mix in the cheddar. Roll out the puff pastry until about 2-3 mm thick. Using a glass cut out circles of the pastry. Roll the scraps and keep making circles until you've little to no pastry left. Place about a tablespoon of filling on each circle and seal the edges with egg wash and use a fork to press down to seal. Brush with egg wash and bake for about 25 minutes or until golden brown. You can deep fry these as well, but you will only need to fry for about 3-4 minutes. | |
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] | Broccoli Hash Brown Casserole | 1 (30 ounce) bagshredded hash browns. 1 (10 ounce) bagchopped broccoli, thawed and drained well. 2 (10 3/4 ounce) cans cheddar cheese soup. salt. pepper. 1 small onion, chopped. 14 cup butter. 1 12 cups sour cream. 2 cups sharp cheddar cheese, shredded. 1 cup crushed Ritz cracker. 14 cup melted butter. | Saute onions in 1/2 stick butter. Mix onions with broccoli, hash browns and soups, Salt and pepper to taste. Pour into a greased 9 x 13 pan. Top potatoes with the following, in order: sour cream, sharp cheddar cheese and Ritz cracker crumbs. Bake for 1 hour and 15 mins at 300 degrees. | |
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] | Pecan Stuffed Chicken Breast | 2 lbs chicken breasts. 1 onion, small, diced fine. 1 cup pork sausage, cooked, crumbled. 23 cup breadcrumbs. 1 teaspoon thyme. 1 teaspoon parsley, minced. 3 tablespoons butter. 1 egg, beaten. 12 cup pecans, chopped. 1 cup chicken broth. 1 tablespoon flour. 18 teaspoon pepper. 14 teaspoon salt. | To prepare stuffing: Over med low heat melt 1 tbs butter in small skillet and add finely diced onion with a pinch of salt. sweat onion till soft and opaque. turn up heat to med and add sausage. Crumble sausage as fine as you can get it as it cooks with side of spatula. Drain excess fat and let cool. Add bread crumbs, thyme, parsley, salt and pepper, pecans. Mix well and add beaten egg to hold it all together. Cut a pocket in the thick side of the chicken breast (butterfly cut) and fill with stuffing. Brown both side of breast in skillet. Place in casserole dish and add 1 cup chicken broth. Bake @ 350 degrees F for 25 - 30 minutes or until done. Chicken should come out tender with no dryness. Pour off broth into a small sauce pan, bring to a boil and stir in 1tbs slurried flour to thicken. Salt and pepper to taste if needed. Pour gravy over stuffed chicken breasts. | |
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] | Butterscotch Squares | 2 cups butterscotch chips. 1/2 cup butter, melted. 1 cup peanut butter. 4 1/2 cups miniature marshmallows. 2 cups crispy rice cereal. | LIne a 9x13 inch pan with parchment or waxed paper. In a microwave safe bowl, melt butterscotch chips in the microwave or over a double boiler, stirring every 30 seconds until smooth. Stir in the melted butter and peanut butter. Measure the marshmallows and rice cereal into a large bowl. Pour the butterscotch mixture over the marshmallows and cereal. Stir to coat evenly. Press onto the prepared pan. Chill for 20 to 30 minutes, until set. Cut into bars. Store leftovers in the refrigerator. | |
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] | Strawberry Muffins | 2 cups flour. 7 tablespoons sugar. 1 12 teaspoons baking powder. 12 teaspoon salt. 1 cup milk, plus. 2 tablespoons milk. 1 egg, beaten. 14 cup butter or 14 cup margarine, melted. 12 strawberries, sliced. | Preheat oven to 450-degrees F. Combine flour, 1/4 cup sugar, baking powder and salt in bowl. Stir in milk, egg and butter. The batter will not be smooth. Spoon into buttered muffin tins (or use cup cake paper lined tins), filling each cup about 2/3 full. Press strawberry slices into batter, pointed side up. Sprinkle each muffing with 1 teaspoon sugar. Bake for 15-20 minutes or until golden brown. | |
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] | Artichoke and Broccoli Frittata / Crustless Quiche | 8 eggs. 12 cup milk. 1 (6 ounce) jar marinated artichoke hearts, drained. 2 cups small fresh broccoli florets. 3 garlic cloves, minced. 12 onion, chopped. 14 teaspoon salt. 14 teaspoon ground black pepper. 14 teaspoon cayenne pepper. 2 teaspoons fresh dill, minced. 12 cup breadcrumbs (regular or gluten-free, fresh or dry). 2 cups shredded sharp cheddar cheese. 14 cup shredded parmesan cheese (not grated). 2 tablespoons extra virgin olive oil. | Preheat oven to 350F Chop the artichoke hearts coarsely. Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame. Add onions and cook until they are translucent. Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat. In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten. Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions. Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir. Bake for 30 minutes or until firm. Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned. Serve hot or at room temperature. Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10. | |
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] | Salted Almond Joy No-Bake Bars | 1/2 cups Plus 2 Tablespoons Raw Almonds. 1/2 cups Lightly Packed Dates, Halved. 1 Tablespoon Water. 1 cup Plus 1 Tablespoon Chilled Coconut Cream. 2 Tablespoons Honey (Agave For Vegan Version). 1- 1/4 cup Almond Butter (See Note). 3 ounces, weight Good Quality Dark Chocolate (Dairy-free If Vegan). 1/4 teaspoons Coconut Oil. 2 Tablespoons Almonds, Finely Chopped. Sea Salt For Sprinkling. | Line an 8x8 inch pan with parchment paper, leaving an overhang over the sides. Youll need this to use as a handle later. Place almonds into a large food processor and process until broken down into crumbs. Add dates and process until dates are crumbly. Transfer the mixture to a bowl and add 1 tablespon water. Using your hands, mix together until dates and almonds stick together and form a stick dough. Press evenly into the bottom of the prepared pan. If its really sticky and hard to work with, I find it really helps to hold a piece of parchment paper, and use it help press the crust into the pan. Place into the freezer while you make the coconut cream layer. Place chilled coconut cream and honey into a large bowl and beat, with an electric hand mixer, until well mixed. Try to get out an lumps of coconut cream so it nice and smooth. Gently spread the coconut cream over top of the crust until even and smooth. Place back into the freezer until coconut cream has firmed up, about 1 hour. Place almond butter into a large, microwave-safe bowl and microwave until melted and creamy. Pour almond butter into the pan over the coconut cream, and gently smooth around until butter is even and flat. Place into the freezer (make sure its sitting flat!) and chill until almond butter hardens, about 12 hours Lift the bars out of the pan and place onto a cutting board, gently peeling back the parchment paper. If your almond butter is rock solid, let the bars sit a little bit at room temperature so they soften. This makes them easier to cut. Ive found some almond butter hardens like a rock, and some will stay a little squishy in the freezer. Gently cut into 16 bars so that you dont crack the coconut cream or almond butter. Line a cookie sheet with parchment paper and place the bars on it, and then place back into the freezer while you melt the chocolate. In a medium, microwave-safe bowl, melt chocolate and coconut oil at half power and in 30-second intervals, stirring between each interval. Pour melted chocolate into a shallow plate with sides. Take half of the bars out of the freezer and place onto a parchment-paper lined plate, keeping the other half of the bars in the freeze so they stay hard. Pick up each bar by the crust layer and dunk the almond butter layer into the chocolate, gently shaking off the excess. Working quickly, place it back onto the plate and sprinkle with a few almonds and sea salt. Repeat until all the bars are done. Store bars in the freezer until ready to serve and then devour immediately! You may need to let them sit out for a bit before devouring, depending on how hard your almond butter is. Notes: 1. Do not use an almond butter that you need to stir, as I did not have luck with it setting properly and sticking to the coconut cream. I used Maranatha No-stir natural almond butter and highly recommend it! 2. You really only need about 2 ounces of chocolate to cover the bars, but having some extra makes it so much easier to get them covered evenly and quickly. The nutrition information reflects 2 ounces, but definitely use 3 ounces to make it easier on yourself. | |
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] | Caramel Bars | 32 whole Caramels, Unwrapped. 5 Tablespoons Milk. 1 cup Flour. 1 cup Quick Cooking Oatmeal. 3/4 cups Brown Sugar. 1/2 teaspoons Baking Soda. 1/4 teaspoons Salt. 3/4 cups Butter, Melted. 1- 1/2 cup Chocolate Chips. 1/2 cups Broken Pecans. | Melt caramels in milk. Cool slightly, set aside. Preheat oven to 350 Degrees F. Blend flour, oatmeal, brown sugar, salt, soda and butter until crumbly; divide crumbs in half. Press 1/2 mixture in a 7x11 inch BUTTERED pan. Bake at 350 for 15 minutes. Sprinkle baked crust with chocolate chips, nuts and drizzle melted caramels over. Sprinkle with remaining crumbles. Bake 12 minutes at 350 degrees F. Serves 15. | |
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] | Huevos Rancheros Aussie Style | 3 teaspoons olive oil. 1 large onion, diced. 1 chorizo sausage, skinned, quarted lengthways then sliced thinly. 1 teaspoon crushed garlic. 1 green bell pepper, diced (about 1/2 inch dice). 1 kg tomatoes, peeled and diced. 1 red chili, minced. 1 teaspoon brown sugar. salt and pepper. 2 medium potatoes, diced and boiled until just tender. juice of half a lime. 8 eggs. sourdough bread, toasted, to serve. 1 cup grated cheddar cheese. | Preheat oven to 350f or 190c. Heat the oil in a large saucepan over medium heat and cook the onion and chorizo until the onion is well softened. Add the garlic and green pepper, cook a couple of minutes stirring, then add the tomatoes, chilli and brown sugar. Season to taste with salt and pepper. Cook for around 20 minutes, until the tomatoes have broken up and cooked down a little, then add the cooked diced potato and lime juice and cook a couple of minutes more. Spoon into 4, two cup ramekins or gratin dishes, break 2 eggs into each and top each with about 1/4 cup of cheese. Bake until the eggs are done to your liking starting to check after about 10 minutes. Serve with the sourdough toast (yummy dipped in the dish). | |
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] | Simple Potato Tacos (Vegetarian) | 1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion. 1 red bell pepper, chopped. 1 (1 1/2 ounce) packet taco seasoning or 2 -3 teaspoons ground cumin. garlic salt, to taste. 1 -2 tablespoon fresh lemon juice. 12 -18 corn tortillas (I like white). 1 (16 ounce) fat free refried black beans, heated (optional). 3 tomatoes, chopped. 1 bunch green onion, sliced. 14 head cabbage or 14 head lettuce, sliced thinly. 1 bunch cilantro, chopped. lemon wedge, to serve (especially good squeezed over cabbage and cilantro). cheese, of choice (we had a choice of shredded colby or jack, crumbled feta and crumbled goat cheese). sour cream, to serve. salsa, to serve. hot sauce, to serve (We love Tapatio). | Spray oil a large skillet and heat over medium heat. Add bag of potatoes and bell pepper and toss with seasonings. Put lid on and cook for about 15 minutes, turning every few minutes, until heated through. Remove lid, sprinkle with lemon juice and pan-fry for a few more minutes. In the meantime, chop up toppings and lay out on a platter and bowls on the table. Heat Tortillas in desired method. We heat them over the gas stove flame until they get some brown spots. You could also fry them, if desired. Lay in a tortilla warmer or plate and place on table. Place prepared potatoes in a bowl alongside other choices and everyone can build their own tacos. Enjoy! We had some without beans and some with beans smeared on the tortilla and then the potatoes and other toppings over them. Yummy both ways. | |
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] | Chicken Saltimbocca | 1 1/2 pounds boneless skinless chicken breast cut into 4-ounce pieces. Salt and pepper. 1 tablespoon chopped sage, plus 24 large sage leaves. 2 garlic cloves smashed to a paste. 1 pinch red pepper flakes, optional. Olive oil. 6 thin slices proscuitto. 6 slices fontina cheese (about 4 ounces). | Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours. Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain. Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer. Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves. | |
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] | Super Moist Stuffing for Cheaters! | 2 12 cups chicken broth. 12 teaspoon ground black pepper. 2 stalks chopped celery. 1 chopped onion. 16 ounces seasoned stuffing mix (any flavor will do, but I think the herb flavored ones work best). | Heat broth, pepper, celery and onion in a saucepan over medium-high heat to boiling. Reduce heat to low. Cover saucepan and cook 5 minutes more till veggies are tender. Add stuffing and mix lightly. Spoon stuffing into a greased casserole dish. Cover and bake at 350 for 30 minutes. | |
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] | Gluten-Free Blueberry Crumb Pie | 1- 1/4 cup Cold Gluten Free Flour (I Used And Loved Cup 4 Cup Brand). 1/2 teaspoons Sea Salt. 3/4 teaspoons Pure Cane Sugar. 1/2 cups Cold Unsalted Butter, Cubed. 1/4 cups Ice Cold Water, More Or Less Depending On Where You Live. 2 bags (12 Oz. Size) Frozen Blueberries (no Sugar Added, Just Fruit), Completely Defrosted In Fridge Overnight. 13 cups (heaping) Pure Cane Sugar. 2- 1/2 Tablespoons Gluten Free Flour (again, I Used Cup 4 Cup Brand). 1 teaspoon Good Quality Vanilla Extract. 1 Tablespoon Fresh Lemon Juice. 1/2 cups Cold Unsalted Butter, Cubed. 1/2 cups Pure Cane Sugar. 1 cup Gluten Free Flour (again, I Used Cup 4 Cup Brand). 1 pinch Sea Salt. | To make the crust: 1. In your food processor add the flour, salt and sugar. Pulse until combined. Next, add in the cubed butter and pulse until a crumb starts to form with pea sized chunks. 2. While pulsing continuously, slowly add in your ice cold water. Depending on the weather that day you might need the listed amount or you might need a little more or even a little less. As soon as the crust starts to clump together and form into dough, youre done. Do not over mix or add too much water. You want the crust to clump and hold together when you squeeze between fingers. 3. Flour a counter with more gluten-free flour. Add dough to surface and bring together with your hands. Gently and quickly form into a disk without kneading and then roll it out until its 1/4 thick. 4. Carefully roll dough around your rolling pin, bring it over your pie pan, and unroll across the top. This is the best way to make sure crust doesnt rip or tear. If it does do so, simply pinch it back together. 5. Cut off excess dough, leaving a little overhang. Excess dough can be baked and turned into snacks! Next, fold that overhang under itself so that you have a nice smooth edged crust and crimp as you see fit. 6. Place dough in the fridge to chill and rest for 30 minutes. While dough is resting, preheat oven to 425 degrees F and make the gluten-free blueberry filling: 1. In a large bowl, add your defrosted frozen blueberries as well as the juice that collected in blueberry bag, sugar, flour, vanilla and lemon juice. Mix together until completely combined and all the flour lumps are gone. 2. Set filling into the fridge to chill. While that is chilling, make the gluten-free crumb topping: 1. Add all the ingredients to a food processor and pulse until a crumb forms with pea sized chunks. You can also do this by hand in a large bowl with a fork or pastry cutter. Just work the butter into the sugar, flour and salt until crumbs form. Set aside. Now lets put everything together: 1. Carefully add blueberry filling to your chilled pie crust. Make sure to scrape the bowl. 2. Cover entire surface of filling with your crumb mixture. Pile it on there and make sure surface is a nice even layer. If there is any crumb mix left over, store it in the fridge in an airtight container for up to a week or in the freezer for months! 3. Place pie on a tin foil lined baking sheet and bake in the center of your preheated oven for 15 minutes. If your crust starts to brown quicker than your filling is cooking, you can cover the crust with a handy pie crust shield to help protect the surface while it continues to bake. Or you can carefully cover edges with tin foil. 4. Once the 15 minutes is up, turn heat down to 350 degrees F and bake pie another hour more, or until topping is golden brown and filling is gently bubbling and puffed. Make sure to turn the pan halfway through baking to ensure even baking and browning. Remove it from the oven and allow to sit on baking sheet until cool to the touch. Then remove and allow to cool completely and set up, before serving. Notes: 1. Makes one 8 pie. 2. Results may vary depending on the type of gluten-free flour used. Make sure you know and love your gluten-free flourl. I recommend using Cup 4 Cup for best results. 3. Filling and crumb recipe adapted from countryliving.com. | |
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] | Raisin Sour Cream Pie | 1 baked 9 1/2-inch deep dish pie shell. 3 tablespoons cornstarch. 2 14 cups sugar. 1 12 teaspoons ground nutmeg. 12 teaspoon salt. 3 cups sour cream. 3 cups raisins. 2 tablespoons fresh lemon juice. 6 egg yolks, slightly beaten. | In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream. Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils. Boil & stir for 1 minute, then pour into baked pie shell. Put plastic wrap over top of filling & cool. | |
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] | Polish Sausage Soup | 12 small red new potatoes. 2 onions, diced. 4 stalks celery, chopped. 1 pound baby carrots. 2 pounds kielbasa, diced. | In a large pot over medium heat, combine potatoes, onion, celery, carrots and sausage. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour. | |
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] | Pork Cordon Bleu | 4 whole Thin Cut Boneless Pork Chops (1/4-inch Thickness). 4 slices Prosciutto Di Parma. 1/2 pounds Gruyere Cheese, Grated. 1/4 cups All-pupose Flour. 1/2 teaspoons Kosher Or Sea Salt. 1/2 teaspoons Freshly Ground Black Pepper. 1 cup Panko Bread Crumbs. 4 sprigs Fresh Thyme Leaves, Chopped. 1 clove Garlic, Peeled And Micro-planed. 4 Tablespoons Unsalted Butter, Divided. 2 whole Eggs, Beaten. 2 Tablespoons Extra Virgin Olive Oil. | 1. Trim all fat from the edges of the boneless pork chops. One at a time, place the trimmed pork chops in a 1 gallon zip closure plastic bag or between 2 sheets of plastic wrap and using the flat side of a meat mallet, gently pound the pork into 1/8-inch thick scallopini. Continue until all the pork chops have been turned into scallopini. 2. Working with one scallopini at a time and working on a clean, flat work surface lay out a sheet of plastic wrap large enough to accommodate the scallopini you are working with. Place the scallopini on top of the sheet of plastic and lay 2 slices of the prosciutto neatly over the top to cover the scallopini and sprinkle 1/4 of the grated cheese over the prosciutto. Tuck in the sides of the scallopini as well as possible (this will keep the cheese from oozing out as you fry) and, using the plastic wrap as an aid, roll the scallopini tightly in a jellyroll manner inside the plastic wrap as to create a sausage whose skin becomes the plastic wrap. Squeeze the sausage gently to seal and twist both ends of the wrap tightly. Repeat process until all the scallopini, prosciutto, and cheese have been used. 3. Place the scallopini sausages in the refrigerator for about 30 minutes to allow the form to set. 4. In the meanwhile, create a breading station by seasoning the flour with the salt and pepper on one dish, mixing the bread crumbs with thyme, garlic and kosher salt, pepper, and 2 tablespoons of melted butter (the butter will help the crust brown) on another plate, and beat together the eggs in a bowl. 5. Working with one scallopini sausage at a time, remove the plastic wrap, lightly dust the unwrapped sausage with flour mixture, dip it into the egg mixture and gently coat in the bread crumbs and place the breaded sausage on the prepared cookie sheet; continue until all the sausages have been breaded. 6. Melt the remaining 2 tablespoons of butter and 2 tablespoons of olive oil in a saute pan over medium heat. When the foam subsides, fry sausages until they are golden browned on all sides and cooked through; 5 minutes. As the sausages finish, remove them to a paper towel lined plate to drain. 7. Working with one sausage at a time, remove the drained sausage to a clean cutting board and cut the sausage into 1-inch thick pinwheels and arrange the pinwheels on a serving platter. Serve immediately accompanied by Marsala Sauce, Madeira Sauce, or Peach Chutney and an appropriate vegetable. | |
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] | Blueberry and Banana Cream Cheese Pie | 1/2 cup chopped pecans. 3 ripe bananas. 1 (16 ounce) package frozen whipped topping, thawed. 1 (8 ounce) package cream cheese. 1 (21 ounce) can blueberry pie filling. 1 cup white sugar. 1 recipe pastry for a 9 inch single crust pie. | Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown. Slice bananas into cooled crusts. Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans. Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy! | |
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] | Pan Fried Broccoli | 2 cups broccoli, speared. 1 tablespoon olive oil (or more if desired). 1 garlic clove, chopped. 12 teaspoon salt. 14 teaspoon pepper. 18 teaspoon red pepper flakes. | Heat olive oil in a large frying pan or wok. Cook chopped garlic in oil at medium-high heat or until light brown (being careful not to burn). Add broccoli spears to pan. Sprinkle remaining ingredients onto broccoli and toss to combine. Cover and cook for 7-10 minutes or until broccoli heads begin to darken (but not burn), stirring every minute or so. If necessary, lower the heat. Sometimes I like to add a little parmesan cheese to the pan right before the broccoli goes onto the plate. | |
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] | Cranberry Apple Raisin Stuffing | 1 (1 pound) loaf Italian bread, cut into 1-inch cubes. 1 (16 ounce) can whole cranberry sauce. 3 Granny Smith apples, cored and sliced. 1 cup golden raisins. 1 tablespoon grated lemon zest. 2 teaspoons grated orange zest. 1 1/2 teaspoons salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 2 eggs. 1/2 cup apple cider. 1/2 cup melted butter. | Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish. In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish. Bake 1 hour in the preheated oven, or until lightly browned. | |
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] | Blonde Brownies | 2 cups Flour. 1 teaspoon Salt. 1 teaspoon Baking Powder. 1/4 teaspoons Baking Soda. 23 cups Butter Or Margarine, Melted. 2 cups Brown Sugar. 2 whole Eggs. 2 teaspoons Vanilla Extract. 1 cup Semi-Sweet Chocolate Chips. 1/2 cups Chopped Pecans. | Preheat oven to 350 degrees F. In small bowl, mix together flour, salt, baking powder, and baking soda. In a large mixing bowl, combine butter and brown sugar. Add eggs and vanilla. Stir in flour mixture. Spread into a greased oblong cake pan. Sprinkle with chocolate chips and chopped pecans. Bake for 30 minutes. Allow to cool for 10-15 minutes before slicing. Makes 20. | |
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] | Voodoo | 1 ounce Malibu rum. 1 ounce Kahlua. 1 ounce butterscotch schnapps. 2 ounces milk. | Pour ingredients over ice and stir. | |
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] | Chocolate Pizzelle from King Arthur | 3 large eggs. 1 cup sugar. 1 teaspoon vanilla. 12 teaspoon espresso powder. 38 teaspoon salt. 14 cup Dutch-processed cocoa powder. 2 teaspoons baking powder. 1 23 cups unbleached all-purpose flour. 12 cup butter, melted. | Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth. Add the cocoa and baking powder, again beating till smooth. Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined. Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers. To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions. | |
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] | Buffalo Chicken Casserole | 4 cooked chicken breasts. 3 celery ribs, diced. 1 large onion, diced. 2 carrots, diced. 2 tablespoons olive oil. 4 garlic cloves, minced. 4 tablespoons butter. 4 tablespoons flour. 2 12 cups chicken stock. 12 cup Frank's red hot sauce, Buffalo Sauce. 12 ounces macaroni, cooked. 1 cup blue cheese or 1 cup feta cheese. | Preheat oven to 375, spray 9x11 pan with cooking spray. Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture). Remove from pan. Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute. Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time. Add chicken and vegetables to the sauce. Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture. Cook in oven for about 20 minutes, let set for 10 minutes -- and serve. | |
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] | Asian Spareribs | 2 lbs boneless pork spareribs. 2 teaspoons olive oil. 13 cup pineapple juice. 13 cup light soy sauce. 4 tablespoons hoisin sauce. 3 tablespoons dry white wine. 2 tablespoons rice wine vinegar. 2 tablespoons creamy peanut butter. 18 cup packed brown sugar. 3 garlic cloves, minced. 34 teaspoon ground ginger. 14 teaspoon crushed red pepper flakes. 4 green onions, thinly sliced. | In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended. *If grilling, reserve about 1/2 of this mixture (BEFORE it touches raw meat!) for brushing meat while grilling OR double the marinade recipe for brushing during grilling*. Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours. Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade. | |
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] | Zesty Dipping Sauce | 1 12 teaspoons ketchup. 1 12 teaspoons prepared horseradish. 12 cup low-fat mayonnaise. 12 teaspoon sugar. 12 teaspoon lemon juice. 14 teaspoon cayenne pepper. | Mix ingredients together in a bowl with a tight lid. Refrigerate for an hour. | |
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] | Stollen Bread and Butter Pudding | 1 lb german stollen, dessert bread. 2 ounces butter, softened for spreading. 3 12 ounces canned cherries in syrup, drained (optional). 2 medium eggs, plus. 2 egg yolks. 8 ounces heavy whipping cream. 12 ounces milk. 3 -4 tablespoons superfine sugar. 18 teaspoon almond extract. powdered sugar, to decorate. | Slice the Stollen thinly and spread one side with butter. Stack in slightly angled layers in a large lightly buttered oven proof dish. Scatter cherries in between layers, if desired. TO PREPARE THE CUSTARD:. Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract. Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked. Refrigerate for one to two hours or until custard mixture is absorbed. TO BAKE THE PUDDING:. Preheat oven to 350 degrees F. Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides. Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp. Cool for 10-15 minutes. Sift powdered sugar over the top. Serve with warm custard. | |
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] | Simple Thyme Bread | 5 cups All-purpose Flour. 2 Tablespoons Dry Yeast. 2 Tablespoons Brown Sugar. 1 teaspoon Fresh Thyme (optional). 1 Tablespoon Kosher Salt. 2 cups Hot Water (120-130 Degrees F.). Sea Salt (optional). A Cake Pan Of Hot Water. | Mix 3 cups of the flour with the yeast, sugar, thyme and salt. Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer). Stir in the remaining flour until the dough loses its stickiness. Turn onto a floured surface. Knead for 8 minutes. Place dough in a greased bowl and cover with a warm damp cloth. Let rise for 15 minutes in a warm spot (away from drafts). Punch down and divide the dough into two pieces. Shape into round loaves and place on a greased baking sheet. Cut an X one-half inch deep in each of the loaves with a wet sharp knife. Sprinkle the tops with sea salt. Place the baking sheet with the loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf. Heat the oven to 400 degrees F and bake 4050 minutes until golden brown. | |
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] | Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce | 4 tablespoons extra-virgin olive oil, divided. 1 garlic clove, smashed. 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet. 1/4 cup all-purpose flour. 1 large egg, lightly beaten. Rounded 1/3 cup grated dried unsweetened coconut. 1/4 cup extra-virgin olive oil. 1 garlic clove, smashed. 1/4 teaspoon finely chopped rosemary. 1 medium tomato, seeded and cut into 1/4-inch dice. 1/2 tablespoon finely chopped parsley. 1/2 tablespoon finely chopped chives. 1 tablespoon rice-wine vinegar (not seasoned). | Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce. Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce. Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Coat and cook fish: Preheat oven to 450F with rack in middle. Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.) Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce. |