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Tea and Tea Sandwiches Ingredients: - Cold tap water - Kettle - Tea pot - Tea leaves - Milk or cream - Tea cozy - 1 English cucumber - seedless, longer than American variety - 6 slices white bread - Softened butter to taste - 1 small bunch watercress, stems removed - 6 slices white bread - Butter to taste - Repeat process as above, replacing cucumber with watercress. - Yield: 12 small sandwiches Directions: - Use cold tap water, as it is fresher, and let it run for a minute so that it will be aerated. - If you like, you can use bottled water instead. - Do not use warm tap water. - Boil water in kettle. - If you are in a particularly cold climate, such as the North of England, add hot water to the tea pot until you are ready to pour in the boiling water, so that the tea pot will already be warm when you add the tea leaves. - Put 1 tablespoon of tea leaves in tea pot for 2 6-ounce servings. - Pour boiling water over tea leaves. - Allow to brew for 3 - 5 minutes, according to how much you will be cutting the tea with milk or cream. - 5 minutes is only for tea that you intend to add a lot of milk or cream to. - 3 minutes will allow the tea leaves to reach their optimum flavor, so it is considered the perfect brewing time. - Cover with a tea cozy in order to keep the heat in the pot. - Slice cucumber, leaving peel on. - Spread butter on insides of both slices of bread for each sandwich, to taste. - Usually a thin layer will suffice. - Place cucumber slices in a single layer on bottom slice of buttered bread for each sandwich, covering entire slice. - Put sandwiches together and remove crusts with knife. - Some cucumber peel will come off too and that is the desired result. - Cut sandwiches into triangles. - Yield: 12 small sandwiches - Thinly sliced smoked salmon 6 slices white bread Cream cheese to taste - Repeat process as above, replacing cucumber with salmon and butter with cream cheese. - Yield: 12 small sandwiches

Noodles With Honey and Poppy Seeds Ingredients: - 4 cups noodles, cooked and drained - 12 cup honey - 12 cup light cream (can use small curd cottage cheese too) - 12 cup milk - 14 cup poppy seed Directions: - Cook honey, cream, milk, and poppyseeds for 5 minutes at low boil. - Stir in noodles. - Serve immediately.

Fried Egg With BBQ Ground Pork Ingredients: - 2 cup ground pork - 2 tbsp any bbq sauce - 1 dash salt and pepper - 1 dash mix Italian herbs or any mix herbs - 1 dash cornstach - 3 eggs Directions: - Mix well all ingredients then set aside - With 2 tbsp of oil pan fried bbq ground pork for 5 minute then turn over and gently press to flaten the ground pork - Add egg and add additional dash of salt and pepper - SERVING OPTION - Great as side dish or topping for stir fry vegetable

Quick Jambalaya Ingredients: - 14 cup olive oil - 1 lb boneless skinless chicken breast half - coarse salt & freshly ground black pepper - 3 celery ribs, finely chopped - 1 medium onion, finely chopped - 1 green bell pepper, stemmed, seeded, and finely chopped - 1 lb andouille sausage, cut into 1/2-inch pieces - 2 garlic cloves, minced - 2 cups chicken stock - 34 teaspoon Old Bay Seasoning - 1 (14 ounce) cancrushed tomatoes with juice - 1 cup long-grain rice Directions: - Heat oil in a Dutch oven over medium-high heat. - Season chicken with salt and pepper. - Cook until golden brown, about 5 minutes per side. - Cut into 3/4-inch pieces; set aside. - Add vegetables to pot. - Cook, stirring, 5 minutes. - Add sausage; cook 3 minutes. - Add garlic; cook 1 minute. - Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. - Add rice and chicken. - Reduce heat; simmer 5 minutes. - Cover; remove from heat. - Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. - Season with salt and pepper.

Apricot Strudel Ingredients: - 250g block PHILADELPHIA Cream Cheese, softened - 2 tablespoons caster sugar - 1 tablespoon lemon juice Safeway 4 ct For $5.00 thru 02/09 - 5 sheets filo pastry, buttered and layered - 2 tablespoons butter, melted - 425g can apricots, well drained - shredded coconut - icing sugar Directions: - Combine Philly*, caster sugar and lemon juice, beating until smooth. - Spoon Philly* mixture and fruit along the longest side of pastry, 10cm from the edge and 5cm from each end. - Fold 10cm edge over filling, tuck in ends then roll to enclose filling. - Place strudel on a foil lined baking tray. - Brush with a little butter and sprinkle with coconut. - Bake at 180C for 15 minutes. - Dust with icing sugar to serve.

Lentils with Butternut Squash and Walnuts Ingredients: - 1 small butternut squash (about 1 pound) - 1 large shallot - 2 tablespoons olive oil - 1 1/2 teaspoons curry powder - 1/2 cup walnuts - 1/3 cup lentils - 2 tablespoons chopped fresh cilantro sprigs - fresh lime juice to taste (optional) Directions: - Preheat oven to 425F. - Halve, peel, and seed squash and cut into 1/2-inch pieces. - Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. - Bake squash mixture in middle of oven until almost tender, about 15 minutes. - Chop walnuts and sprinkle over squash. - Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender. - While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. - Drain lentils in a sieve and transfer to a bowl. - To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.

Meringue Ingredients: - 2 each Egg Whites - 1/2 cup Superfine Sugar Directions: - With an electric mixer on medium speed, beat egg whites until foamy. - Continuing to beat on medium speed, gradually add sugar. - Beat to desired texture. - The shape of the peak when the beaters are withdrawn is a common indicator of texture used in most egg white recipes. - Soft Peaks - Peak curls over when beaters are withdrawn. - Stiff Peaks - Peaks stand straight up when beaters are withdrawn.

Strawberry Dip Ingredients: - 1/2 containers (about 12 Oz. Container) Frozen Strawberries (thawed And Blended Smooth) - 8 ounces, weight Cream Cheese, Softened - 3/4 cups Brown Sugar - 1/2 cups White Sugar - 1 teaspoon Vanilla Directions: - Cream the sugars and cream cheese until light and fluffy. - Add vanilla and smooth blended strawberries and mix until smooth and fluffy! - Serve with fresh cut fruit, cookies, and/or angel food cake squares!

Dark Chocolate Ice Cream Ingredients: - 8 egg yolks - 1 12 cups caster sugar - 600 ml cream - 600 ml milk - 180 g dark chocolate - 1 tablespoon cocoa - 1 teaspoon cinnamon - 1 teaspoon vanilla Directions: - Place milk, cream, chocolate, cocoa, cinnamon and vanilla in a saucepan over low heat. - Stir frequently, until chocolate has melted and mixture begins to simmer. - The mixture will separate into a dark milky layer, with a lighter foamy layer on top. - Meanwhile beat egg yolks and sugar together until pale and creamy. - Add quarter to half of the hot chocolate mixture to the eggs, whisking to avoid egg mix setting. - If lumps occur, strain through cheesecloth. - Return egg mixture to saucepan, and cook over low heat until mixture coats the back of a metal spoon. - Remove from heat and allow to cool, before chilling a minimum of two hours, preferably overnight. - To avoid a skin forming, place cling wrap on top of the custard. - Whip the mixture in a chilled bowl until light and fluffy. - It should resemble a runny chocolate mousse. - If using an ice cream maker, churn according to your machine instructions. - To make without an ice cream maker, place in freezer for an hour, until edges are set but the centre is frozen. - Remove and whip a high speed in a chilled bowl. - Repeat until the desired consistency is achieved, around 2 to 3 times. - This ice cream will freeze harder than commercial preparations. - To serve after the first day, remove from freezer 20 minutes early to soften slightly.

Dreamy OREO Cream Pie Ingredients: - 28 OREO Cookies, divided - 1/4 cup (1/2 stick) margarine or butter, melted - 24 JET-PUFFED Marshmallows - 1/2 cup milk - 2 cups thawed COOL WHIP Whipped Topping Directions: - Chop 8 of the cookies coarsely; set aside. - Finely crush 20 cookies. - Mix cookie crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. - Refrigerate until ready to use. - Place marshmallows and milk in 2-qt. - saucepan; cook on medium heat until marshmallows are completely melted and mixture is well blended. - Cool completely. - Gently stir in whipped topping and the chopped cookies. - Spoon into prepared pie crust. - Refrigerate several hours or until firm. - Store leftover pie in refrigerator.

Bountiful Wheat Casserole Ingredients: - 1 lb. ground beef - 1 can (1 lb.) tomatoes - 1 tbsp. salt - 2 tsp. oregano - 2 tsp. basil - 2 tsp. garlic powder - 3 cups cooked wheat kernels - 4 cups cabbage, coarsely shredded - 1/2 cup sour cream - 1 cup finely chopped onions - 1 cup finely chopped green peppers - 1 cup grated mozzarella cheese Directions: - Saute beef until lightly browned. - Stir in tomatoes, seasonings, wheat and cabbage. - Cover and cook 10 to 15 minutes, or until cabbage is tender crisp. - Stir in sour cream, onions and green peppers. - Heat. - Spoon into warm serving dish and sprinkle with cheese. - Let stand a few minutes before serving to allow cheese to melt.

Chicken and Rice Ingredients: - 3 lbs chicken, cut up - 13 cup olive oil - 1 large onion, chopped - 1 medium bell pepper, chopped - 3 garlic cloves, minced - 1 cup medium grain rice - 1 cup frozen peas - 3 ounces sliced mushrooms - 1 chicken bouillon cube - 2 34 cups chicken stock - 1 pinch saffron Directions: - Fry chicken in oil over medium heat until they are all browned. - Remove chicken from the pan and keep warm. - Cook onion in chicken drippings, scraping all the bits to combine with the onion in order to make the dish more flavorful. - Cook until the onion begins to turn golder. - Add green pepper and garlic. - Cook for about 5 min stirring often. - Then add chicken, rice, chicken stock, bouillon, peas, mushrooms and saffron. - Cover and simmer for 15-18 minute Cook only until the rice is done and then remove from heat. - Serve hot.

Pumpkin (Or Applesauce) Pancake Mix for Xmas Gifts Ingredients: - 2 cups all-purpose flour - 3 tablespoons brown sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground allspice - 1 teaspoon ground cinnamon - 12 teaspoon ground ginger - 12 teaspoon salt - 2 cups milk - 1 cup pumpkin puree (or cinnamon or caramel applesauce) - 2 eggs - 2 tablespoons vegetable oil - 2 tablespoons apple cider vinegar Directions: - In a large bowl, mix milk, pumpkin, egg, oil and vinegar in 1 bowl. - In another bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. - Stir into the pumpkin mixture just enough to combine. - Let sit 5 minutes before cooking. - Heat a lightly oiled griddle or frying pan over med-high heat. - Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. - Brown on both sides and serve with butter and hot maple syrup.

Roast Salmon with Bean & Tomato Salad Ingredients: - 2 cups grape tomatoes - 1 can (15 oz.) cannellini beans, rinsed - 1/4 cup chopped fresh Italian parsley - 1 clove garlic, minced - 1/8 tsp. ground black pepper - 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided - 4 small skin-on salmon fillets (1 lb.) Walmart Supercenter 1 lb For $6.94 thru 02/14 - 2 cups hot cooked long-grain brown rice Directions: - Heat oven to 425 degrees F. - Place tomatoes on 2/3 of a foil-covered rimmed baking sheet; bake 10 min. - Meanwhile, combine beans, parsley, garlic, pepper and 3 Tbsp. - dressing. - Add fish to baking sheet with tomatoes; brush with remaining dressing. - Bake 10 min. - or until fish flakes easily with fork. - Add tomatoes to bean mixture; mix lightly. - Serve with fish and rice.

Picada Sauce Ingredients: - 2 cloves garlic, peeled and minced - 1/4 cup blanched almonds, roasted - 1/4 cup blanched hazelnuts, roasted - 1 slice fried bread - 1 tablespoons finely chopped fresh parsley leaves - Olive oil - Salt and pepper Directions: - Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. - Add the parsley and mash until incorporated. - Add in enough oil to the mixture to form a thick paste, about 1/4 cup. - Season with salt and pepper. - Use in the fish stew (see next

Noodle Salad with Peanut Dressing Ingredients: - 8 ounces fresh Chinese egg noodles - 2 cups bean sprouts - 3 green onions, julienned - 1/2 cup cilantro leaves - 1/2 red bell pepper, seeded and julienned - 1 tsp salt - 1/8 tsp ground white pepper - 1 tsp Chili Oil or a store-bought version - 1 cup Peanut Dressing - 1/4 cup chopped roasted peanuts Directions: - Bring a large pot filled with water to a boil over high heat. - Add the noodles and cook according to the package directions. - Drain, rinse with cold water, and drain again. - Place the noodles in a large bowl with the bean sprouts, green onions, half of the cilantro leaves, the bell pepper, salt, white pepper, and chili oil. - Pour the dressing over the noodles and toss to coat evenly. - Sprinkle the peanuts and remaining cilantro leaves over the top. - Transfer to a serving plate and serve chilled or at room temperature.

Sweet Ginger Pecans Ingredients: - 3 cup pecan halves - 2/3 cup sugar - 2 tsp ground ginger - 2 tsp sea salt - 1/4 tsp cayenne pepper - 2 tbsp (1/4 stick) unsalted butter, softened Directions: - Preheat oven to 350F. - Line a baking sheet with aluminum foil or parchment paper, and generously grease the foil or parchment with the butter. - Combine the sugar and water in a medium saucepan and bring to a boil, stirring to dissolve the sugar. - Boil without stirring for 5 minutes. - Remove from the heat and stir in the pecans. - Let stand for 5 minutes, stirring often. - Drain the pecans and return them to the saucepan. - Add the ginger, salt, and cayenne and stir to coat the pecans. - Spread in a single layer on the prepared pan. - Bake for 15 minutes, stirring once. - Cool completely in the pan before serving. - *This recipe makes about 3 cups. - *

Layered Chicken Enchiladas Ingredients: - 3 -4 boneless skinless chicken breasts, cooked and shredded - 12 corn tortillas - 1 (4 ounce) can green chilies - 12 cup salsa verde - 16 ounces heavy whipping cream - 8 ounces monterey jack pepper cheese - 2 teaspoons garlic salt - 1 teaspoon pepper Directions: - In medium bowl combine chicken, green chilies, salsa verde, 2/3 cheese, garlic salt, and pepper. - Cut tortillas in half. - Layer 1/3 of the tortillas in bottom of 9 x 13-inch pan; cover with 1/3 of the cream. - spread half of the chicken mixture on tortillas. - Repeat. - Cover with remaining tortillas, then cream, then cheese. - Bake at 350 for 20 minutes until bubbly.

Summer sloppy joes Ingredients: - 1 lb ground beef - 1 green pepper - 1 onion - 1 tomato - 1 oz oregano - 1 jalapeno pepper - 1 crushed pineapple - 2 tbsp coco lopez - 1 tsp black pepper - 1 large ketchup - 2 tbsp garlic - 2 tsp salt Directions: - Saute ground beef until browned and drain - Dice pepper, garlic, tomato, onion, jalapeno, into medium cubes and saute in separate pan until onions are slightly translucent - Combine cooked veggies and ground beef and add ketchup, and seasoning. - While the mixture is simmering add coco lopez, and pineapple. - let simmer and serve.

Chicken Dippers with Honey Mustard Sauce Ingredients: - 4 skinless, boneless chicken breast - 1 cup all purpose flour - 1/2 tsp salt - 1/4 tsp black pepper - 1/4 tsp paprika - 1/4 tsp cayenne pepper - 3/4 cup milk - 1 oil for frying - 1/2 cup honey - 1/4 cup dijon mustard Directions: - Prepare honey mustard sauce by combining honey and dijon mustard. - Place in fridge up to one day ahead of making chicken to give the sauce time to blend the flavors together. - Cut Chicken into 1/2 by 2 inch strips. - Mix flour, and spices in a shallow bowl. - Place milk in another bowl. - Dip chicken into milk, then roll in the flour mixture. - Heat enough oil to 1/4 inch of a skillet ( I like to use an iron skillet best) to 350 degress or put on medium high heat. - Fry chicken in hot oil, turning once. - Because these strips are small, it doesn't take long 2-3 minutes on each side. - Fry until crispy and brown. - Drain on paper towel to absorb extra oil. - Serve with sauce. - Can also use a beaten egg instead of milk to dip chicken in.

Roast Potatoes And Squash Ingredients: - 1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes - 1 1/2 pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes - 1/2 cup extra-virgin olive oil - 2 tablespoons fresh rosemary - Sea salt and freshly ground pepper to taste Directions: - Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. - Drain the potatoes and pat dry. - Place the potatoes and the squash in one layer in a nonstick roasting pan. - Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. - Roast for 30 minutes and then stir so that the vegetables cook evenly. - Continue roasting until well browned, about 30 more minutes and serve immediately.

Spicy Fried Dried Anchovies /Sambal Ikan Bilis Ingredients: - 3 cup dry anchovies - 1/2 cup oil - 5 shallot - 10 tbsp presoak dry chili - 5 clove garlic - 4 candlenut - 1 tsp belachan (prawn paste) - 1/4 tsp salt - 1 tbsp sugar - 1 tbsp tamarind paste soak with half cup of water - 1 tbsp kalamansi juice - 1 tbsp light soy sauce - 2 cup dice onion Directions: - 1)FRIED ANCHOVIES ( IKAN BILIS ) - a quick wash dry anchovies with runny water then drain - in pan with oil fry dry anchovies for 3 minute till lightly brown and crispy then set aside - 2)MAKE THE SPICY SAMBAL COOKED AND READY TO EAT - poung or blend dry chili and candlenut with garlic and shallot - in pan with 1 tbsp of oil fry belachan (prawn paste ) till fragrant then add pound spicy paste for 3 minute then add salt and sugar - add 1 tbsp of tamarind juice mix well then off heat set aside - 3)SPICY FRIED ANCHOVIES AND ONION ( SAMBAL IKAN BILIS ) - with 1 tbsp of oil fry onion till lightly brown then add fried anchovies - then add 3 TBSP OF cooked spicy sambal sauce and mix well for another one minute top kalamansi juice then off heat - SERVING OPTION - serve as it is - serve as spicy fried anchovies (sambal ikan bilis) sandwich

Danish Pastry Ingredients: - 2 packages active dry yeast - 1/4 cup (60 ml) warm water - 1/3 cup (80 ml) sugar - dash cardamom - 1 egg, beaten - 1 cup (225 ml) milk - 3-1/2 cups (825 ml) all-purpose flour - 1/2 lb (.2 kg). butter, softened - 1/3 cup (80 ml) poppy seeds - 1/2 cup (125 ml) milk - 1 egg yolk - 1 tsp (5 ml) orange peel - 1/4 cup (60 ml) sugar - 1/4 c bread crumbs - 1 tbsp (15 ml) honey - 1 10 oz (280 grm). package frozen raspberries - 1 tbsp (15 ml) sugar - 1/8 tsp (1 ml) cardamom - 1/4 tsp (1 ml) almond extract - 2 tsp (10 ml) cornstarch - 1 8 oz (224 grm). package dried apricots, cooked and mashed - 3 tbsp (45 ml) sugar - 1/4 tsp (1 ml) cardamom Directions: - Dissolve yeast in water then add sugar, cardamom, egg and milk. - Stir in flour to make a soft dough (add extra flour if too soft). - Roll out on a floured board to a 14 inch square. - Spread one half of the butter over center third of dough. - Fold one side over butter, then fold other side over first side, making three layers. - Give dough a quarter turn and roll out to a 14 inch square again. - Spread remaining butter over center and fold once more as directed above. - Chill 1 hour. - Turn, roll, fold and turn dough three times and again chill 1 hour. - Roll dough to an 1/8 inch thickness and cut into 4 inch squares. - Put 1 tbsp (15 ml) filling in center of pastry, fold in half and seal edges. - Cut 3 or 4 diagonal slashes across the top of each pastry. - Chill 2 hours. - Bake in 350 degree (175 C.) oven 15 minutes or until golden brown. - Add poppy seeds to milk and bring to a boil. - Remove from heat and let stand for 1 hour. - Drain and combine poppy seeds with remaining ingredients. - Combine all ingredients and cook, stirring until slightly thickened. - Cool. - Combine all ingredients and mix well.

Tabbouleh Ingredients: - 6 cups Boiling water - 6 cups Dry bulgur wheat - 7 plum tomatoes, diced King Sooper's 1 lb For $0.99 thru 02/09 - 3 1/2 cups English cucumber, diced - 1 1/2 cups green onions, thinly sliced - 1 cup fresh parsley, minced - 1/2 cup mint leaves, minced - 1/2 cup lemon juice Safeway 4 ct For $5.00 thru 02/09 - 2 cups KRAFT Signature Classic Herb Kraft Classic Herb Dressing Directions: - POUR boiling water over bulgur; cover and let stand 20-30 minutes or until bulgur is tender. - Refrigerate until chilled. - MIX bulgur with remaining ingredients. - REFRIGERATE at least 1 hour to blend flavours. - GARNISH with a twist of lemon zest, mint leaves and serve with flat bread.

Holiday Alaska Ingredients: - 1 12 cups strawberry ice cream - 2 cups mint chocolate chip ice cream - 3 cups vanilla ice cream - 1 (15 1/8 ounce) package fudge brownie mix - 12 cup chopped pecans - parchment paper - 4 egg whites, room temperature (1/2 cup) - 14 teaspoon salt - 14 teaspoon cream of tartar - 12 cup sugar - bottled fudge sauce Directions: - Lightly oil a 1 1/2 quart mixing bowl, line with plastic wrap. - Soften each flavor ice cream just before using. - Press strawberry ice cream into bottom of bowl, smooth top; freeze until firm (1-1 1/2 hours). - Repeat with remaining ice creams. - Freeze, covered, until solid (allow 24 hours). - Grease an 8" round cake pan, line with waxed paper, lightly grease paper. - Prepare brownie mix according to package directions, stir in pecans. - Bake in a preheated 350 degree oven on rack near center of oven 29-32 minutes. - Cool 10 minutes, invert onto cooling rack, cool completely. - Cover baking sheet with parchment paper, arrange brownie layer in center. - Unmold ice cream onto brownie layer, return to freezer while preparing meringue. - Preheat oven to 450 degrees. - Beat egg whites, salt and cream of tartar until frothy, gradually beat in sugar until meringue is stiff and glossy. - Spread meringue over entire surface of ice cream and brownie, sealing bottom completely. - Immediately bake iin preheated oven until meringue is golden brown (3-6 minutes). - Quickly transfer to chilled serving platter. - Return to freezer until meringue is frozen. - Cover, freeze for up to 2 days. - To Serve: Remove from freezer 10-15 minutes before serving. - Slice in wedges, serve with fudge sauce.

Scrambled Eggs With Ricotta and Broccolini Ingredients: - 3 tablespoons extra-virgin olive oil - 1 large bunch broccolini, roughly chopped - Kosher salt and freshly ground pepper - 8 large eggs, beaten - 1/3 cup ricotta cheese - 1/4 cup grated parmesan cheese - Crusty bread, for serving (optional) Directions: - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. - Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and pepper to taste. - Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. - Transfer to a bowl. - Add the remaining 1 tablespoon olive oil to the skillet. - Add the eggs, 1/2 teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3 minutes. - Remove from the heat and stir in the broccolini and ricotta. - Sprinkle with the parmesan. - Serve with bread, if desired. - Per serving: Calories 335; Fat 25 g (Saturated 8 g); Cholesterol 451 mg; Sodium 633 mg; Carbohydrate 8 g; Fiber 1 g; Protein 19 g - Photograph by Antonis Achilleos

Roasted Sunchoke (Jerusalem Artichoke) Soup Ingredients: - 1 pound or 450 g sunchokes (Jerusalem artichokes) - 1 sprig fresh rosemary or 1 tsp dried - 1 Tbsp olive oil - 1/2 onion, thinly sliced - 1 clove garlic, thinly sliced - 1 Tbsp butter or olive oil - 1 cup vegetable or chicken stock - 1 cup whole milk Directions: - Wash and scrub your sunchokes very well. - I leave the skin on because I like the earthy flavor, but you can peel it off if you want a smoother texture and cleaner white color. - Preheat your oven to 400F/200C. - Cut the sunchokes into bite-sized chunks and toss with a little salt and pepper, and about 1 Tbsp olive oil. - Roast in the oven for about 30 minutes or until they start to turn brown and a bit crispy. - Meanwhile, heat about 1 Tbsp butter or olive oil in a heavy pot and saute the onions and garlic on medium-low until soft and translucent (about 10 minutes). - Add the roasted sunchokes to the pot and pour in 1 cup of stock - it should just cover the sunchokes. - Bring to a boil then turn to low and cover with lid. - Simmer for 20-30 minutes until the sunchokes are nice and soft. - After 20-30 minutes, add 1 cup of milk to the pot and cook on low for another 5 minutes. - (NOTE: If you don't have a food processor or mixer/blender of some kind, mash the sunchokes with a fork or masher before adding the milk. ) - If you have a food processor/mixer, blend the soup into a smooth consistency. - Add a little more milk or stock if it's too thick. - Adjust the taste with salt and pepper. - Serve into bowls and garnish with parsley or chives. - Enjoy!

BBQ Chicken Dip Ingredients: - 2 tablespoons vegetable oil or 2 tablespoons unsalted butter - 2 (10 ounce) canspremium chunk breast of chicken in water, drained - 4 ounces light cream cheese - 12 cup spicy hot barbecue sauce - 12 cup chunky bleu cheese salad dressing Directions: - Heat oil in a medium, non-stick skillet over medium-high heat. - Add chicken and cook until browned, breaking it into flakes as it cooks. - Add cream cheese and stir until softened and well mixed. - Remove from heat and stir in barbecue sauce and bleu cheese dressing. - Serve warm for dipping.

Spaghetti alla Carbonara -- Spaghetti Charcoal Makers Style Ingredients: - 1 lb. spaghetti - 2 tbsp. butter - 3 tbsp. extra virgin olive oil - 1/4 lb. pancetta, cut into thin slices * - 1/3 cup white wine - 2 eggs - 1/4 cup parmigiana-reggiano cheese, grated - 1 tbsp. flat leaf parsley, finely chopped - 1/4 cup onion, finely diced - Salt to taste - Freshly group black pepper Directions: - Cook the spaghetti according to the package directions to al Dente. - Over medium heat, melt the butter and add the olive oil. - Add the panchetta and onion. - Cook until the onion is somewhat translucent and the panchetta well browned, but not crisp. - Add the white wine and continue to cook until it has reduced by about half. - Remove from the heat. - In a bowl, large enough to hold the pound of pasta, lightly beat the eggs with the cheese, parsley, a pinch of salt, and a generous amount of black pepper; mix well. - When the pasta is cooked, drain well. - Return the skillet with the panchetta and onion to high heat. - Add the drained pasta to the bowl with the eggs and cheese mixture. - Toss it well, until all the pasta is coated with the eggs and cheese. - Add the onion and panchetta and toss again. - Serve immediately, with additional grated cheese on the side.

Creamy Fudge Ingredients: - 1 can sweetened condensed milk - 1 lb. semisweet chocolate - 1 oz. unsweetened chocolate - 1 1/2 tsp. vanilla extract - .13 tsp. salt Directions: - Line 8" by 8" metal baking pan with foil, extending foil above edge at 2 sides. - In 2-quart saucepan, combine condensed milk and chocolates. - Cook over medium-low heat 5 minutes or until chocolates melt and mixture is smooth, stirring constantly. - Remove saucepan from heat; stir in vanilla and salt. - Pour chocolate mixture into prepared pan; spread evenly. - Refrigerate until firm, at least 4 hours or overnight. - Remove fudge from pan by lifting edges of foil. - Invert onto cutting board; discard foil. - Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces. - Store fudge in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in refrigerator up to 1 month.

Cranberry-Pecan Glazed Chicken Dinner Ingredients: - 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth - 2 cups instant brown rice, uncooked - 2 1/2 cups small broccoli florets - 1/4 cup dried cranberries - 4 boneless skinless chicken thighs (1 lb.), 1/2 inch thick - 1/4 cup KRAFT Thick & Spicy Barbecue Sauce - 1/4 cup cranberry juice - 3 Tbsp. maple-flavored or pancake syrup - 2 Tbsp. chopped PLANTERS Pecans, toasted Directions: - Bring broth to boil in medium saucepan on medium-high heat; stir in rice. - Cover; simmer on medium-low heat 3 min. - Add broccoli and cranberries; stir. - Simmer, covered, 2 min. - Remove from heat; let stand 5 min. - or until broth is completely absorbed. - Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. - Add chicken thighs; cook 8 to 10 min. - on each side or until done (170F). - Remove from skillet; cover to keep warm. - Add barbecue sauce, juice and syrup to same skillet; stir. - Bring to boil; cook on medium-high heat 3 min. - or until thickened, stirring occasionally. - Fluff rice with fork. - Serve chicken and rice topped with sauce and nuts.

Wild Blueberry Syrup/Sauce Ingredients: - 2 tbsp lemon juice - 1/2 cup granulated sugar - 1/2 cup water - 1/2 cinnamon stick - 1 1/2 cup fresh washed bluberries Directions: - in a blender or food processor puree 1/2 cup of the blueberries with the lemon juice. - combine blueberries, sugar, water and cinnamon stick in medium saucepan. - bring to a full boil, reduce heat and simmer for 5-8 minutes. - add one cup blueberries and simmer for An additional 3 minutes. - ( u can add more sugar here if needed) - remove from heat and discard cinnamon stick. - serve warm over pancakes - recipe and photo courtesy of the Marlboro country cookbook. - I've made this several times. - I always add more sugar cuz I like it more sweet.

Korean-Style Lettuce and Onion Salad Ingredients: - 3 leaves Lettuce - 1/4 Onion - 1 tbsp Soy sauce - 1 tbsp Vinegar - 1 tbsp Sesame oil - 1 tsp Mirin - 1/2 tsp Gochujang - 1/3 tsp Sugar Directions: - Cut the lettuce into about 1cm width strips. - Cut the onion into thin slices, and if you don't like the spiciness of raw onions, soak them in water, and drain well. - Mix together the seasonings marked with . - Lightly mix this dressing with the vegetables from Step 1 and it's done. - It's also delicious if you add some pounded cucumber. - This salad goes great with Samgyeopsal. - Try this recipe.

Orange Roughy with Parmesan and Green Onions Ingredients: - 1 1/2 pounds skinless orange roughy fillets - 1/4 cup ( 1/2 stick) butter, softened, divided use - 2 tablespoons freshly squeezed lemon juice (juice from 1 medium lemon) - 1/2 cup freshly grated Parmigiano-Reggiano cheese - 3 tablespoons mayonnaise (light may be used) - 3 tablespoons finely chopped green onion - Dash of Tabasco red pepper sauce Directions: - Arrange your oven rack to be 4 inches from the broiler. - Preheat the broiler. - Place fillets in a buttered 9 x 13-inch glass baking dish; brush the fish with the lemon juice and let sit 10 minutes. - Broil the fish until it is predominantly white and flaky and no longer opaque. - Combine the remaining ingredients in a bowl. - Spread the mixture evenly over the fillets. - Broil 2 to 3 minutes longer until topping is golden. - Variations: Fresh herbs (oregano, basil and thyme) may be added into the mixture for another variation of this recipe. - Tilapia and other similar textured white fish may be substituted in place of roughy.

Chocolate Chow Mein Ingredients: - 1 lb semi-sweet chocolate chips - 1 chow mein noodles, 12oz - 1 12 cups cashew nuts, toasted - 1 cup raisins Directions: - Melted the clips and fold the other ingredients. - Line a frozen baking pan with a sheet of parchment paper. - Place a teaspoon of the mixture and aloud to set.

Escarole Soup Ingredients: - 3 cups chicken broth - 12 lb escarole, shredded - 1 egg - 1 tablespoon parmesan cheese, grated - salt and pepper Directions: - In a medium saucepan, bring broth to a boil over medium high heat. - Add escarole and cook for 2 minutes until just tender. - Reduce heat to medium low. - Beat egg and cheese together in a cup. - Add top broth in a slow, thin stream, beating with a fork to break up shreds. - Season with salt and pepper. - Simmer for 1 minute.

Apple Cider Brined Chicken Ingredients: - 3 tablespoons kosher salt, divided - 3 tablespoons pepper, divided - 2 cups apple cider vinegar - 1 cup apple juice - 2 medium-size whole chicken, cut into 8 pieces - 4 cups all-purpose flour - 4 cups vegetable oil Directions: - Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. - Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator. - Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry. - In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. - Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. - Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. - The internal temperature must be 165 degrees to be cooked thoroughly.

Cinnamon Sticky Buns Ingredients: - 3 tablespoons butter, melted - 13 cup firmly packed brown sugar - 13 cup pancake syrup - 34 cup chopped pecans - 1 teaspoon ground cinnamon - 1 teaspoon vanilla extract - 1 (11 1/3 ounce) package refrigerated dinner rolls (8 rolls) Directions: - Mix butter, sugar, syrup, pecans, cinnamon and vanilla extract in a 9-in. - round baking pan. - Arrange rolls in pan with sides touching. - Bake according to package directions or until rolls are golden brown. - Immediately invert pan onto serving plate. - Spread any remaining topping from pan over rolls. - Serve warm.

Grated Daikon Radish Tossed with Umeboshi Ingredients: - 10 cm plus Daikon radish - 1 Umeboshi - 1 Nori seaweed - 1 Shirasu or chirimenjako - 1 dash Soy sauce or ponzu Directions: - Combine the lightly squeezed and drained grated daikon radish, pounded umeboshi, and shredded nori seaweed and toss with soy sauce. - Dish it up, and top with shirasu.

Corn Pudding II Ingredients: - 2 tablespoons cornstarch - 1 can cream-style corn - 6 eggs - 3 cups canned milk - 1 tablespoon sugar - 1 pinch salt Directions: - Mix cornstarch with 2T water to make a smooth paste. - Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). - Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. - Beat together and add to corn mixture. - Pour into greased casserole or flat pan. - Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.

Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs Ingredients: - 1/2 cup mayonnaise - 1/4 cup hot cherry peppers, chopped - 3 tablespoons red wine vinegar - 3 tablespoons finely chopped fresh flat-leaf parsley - 2 tablespoons Dijon mustard - 2 tablespoons fresh lemon juice - 4 tablespoons olive oil, divided - 2 teaspoons finely chopped fresh thyme - 3 cloves garlic, finely chopped - Salt and freshly ground black pepper - 4 slices good white bread, crusts removed and finely processed - 1 teaspoon finely grated lemon zest - 16 to 20 large sea scallops, patted dry - Special equipment: 6-inch wooden skewers, soaked in water Directions: - Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. - Season with salt and pepper and puree until fairly smooth. - Set aside. - Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. - Add the breadcrumbs and cook until lightly golden brown. - Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. - Season with salt and pepper. - Preheat the grill for high heat direct grilling. - Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. - Brush both sides with oil and sprinkle with salt and pepper. - Grill the scallops until well caramelized on one side, about 3 minutes. - Flip and cook another 30 seconds or so. - Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

Greek Orzo Pasta Salad Ingredients: - 1 pkg. (16 oz.) orzo pasta - 2 cups diced cucumber - 2 cups small grape tomato - 1 cup pitted Kalamata olives - 1/2 cup diced red onion - 2/3 cup ATHENOS Crumbled Reduced Fat Feta Cheese - 1 pkt. GOOD SEASONS Greek Dressing & Recipe Mix - 1/2 cup extra virgin olive oil - 1/4 cup red wine vinegar - 3 Tbsp. water Directions: - In a large saucepan, bring 4-6 quarts of water to a boil over medium high heat. - Add orzo and boil, stirring occasionally, for 10 minutes. - Immediately drain into a colander and rinse with cold water, tossing gently to cool and prevent clumping. - Transfer to a large mixing bowl and set aside. - In a GOOD SEASONS cruet or a container with tight fitting lid, combine GOOD SEASONS Greek Dressing Mix, oil, vinegar and water. - Shake vigorously until well combined. - Top cooled orzo with cucumber, tomatoes, olives onion, feta and prepared Greek dressing. - Toss gently to evenly distribute all ingredients and chill until ready to serve.

Sport Snack Ingredients: - 1 (20 g) Kraft aMOOza! Sport White Cheddar Process Cheese Product - 10 Triscuit Thin Crisps Original Crackers (20 g) - 1 pouch (200 mL) Kool-Aid Jammers Orange Fruit Beverage Directions: - Serve Amooza! - Sport with crackers and beverage.

Spaghetti Ingredients: - 100 g spaghetti - 1 ml oil - 1 teaspoon salt - 100 g lean ground beef - 1 ml pepper - 14 onion - 50 ml mushrooms - 1 ml salt - 200 ml diced tomatoes - 1 ml basil - 50 ml tomato juice - 1 ml oregano - 15 ml parmesan cheese Directions: - bring water to a boil in a large saucepan and add salt and oil. - add spaghetti so water is always boiling. - cook, stirring occasionally until al dente. - drain in a colander and rinse if desired. - serve hot with meat sauce. - brown beef in a skillet over medium heat. - add chopped onions and saute until onions are transparent. - stir in mushrooms and diced tomatoes, tomato juice. - simmer and cover for 15 minutes sir occasionally. - serve hot over spaghetti and sprinkle with cheese.

White BBQ Chicken Ingredients: - 4 pieces Boneless Skinless Chicken Breast - 1 teaspoon Kosher Salt - 1 teaspoon Onion Powder - 1 teaspoon Garlic Powder - 1 teaspoon Paprika - 1 teaspoon Chili Powder - 1/4 teaspoons Cayenne Pepper - 1/2 cups Light Mayonnaise - 13 cups White Vinegar - 1 Tablespoon Freshly Ground Black Pepper - 1/4 teaspoons Cayenne Pepper - 1 whole Lime, Zested - 2 teaspoons Fresh Lime Juice - Salt To Taste Directions: - Mix salt, onion powder, garlic powder, paprika, chili powder and cayenne pepper in a small bowl. - Remove fat from chicken and rinse. - Dry the chicken and then rub each piece with the spices, making sure to get the rub in all the nooks. - Cover the chicken and refrigerate. - The rub can sit on the chicken for up to a day. - You want to make sure it is allowed to sit for at least 3 to 4 hours. - Preheat the grill and place the chicken on once it is hot. - Cook on medium heat for approximately 3 to 4 minutes per side. - While the chicken cooks, prepare the sauce by whisking together the sauce ingredients until combined. - Remove the chicken from the grill and then brush on the sauce. - Cover the chicken with foil and allow it to sit for 5 minutes before serving. - Add more white bbq sauce as needed.

Chocolate Marshmallow Brownies Recipe Ingredients: - 1 1/2 c. flour - 1/2 teaspoon baking pwdr - 1/2 teaspoon salt - 4 tbsp. cocoa - 1 c. butter - 1 1/2 c. sugar - 3 Large eggs - 2 teaspoon vanilla - 1 c. minced nuts Directions: - Cream butter and sugar. - Add in Large eggs one at a time. - Add in dry ingredients and mix well. - Blend in vanilla. - Add in nuts. - Spread in two greased and floured 12 x 8 inch pans. - Bake at 350 degrees for 20 min. - Remove from oven. - Cover the top of brownies with miniature marshmallows. - Return to oven for 3 min, or possibly till marshmallows puff up. - Remove from oven and cold.

Sauteed Potatoes Provencale Ingredients: - 3 tablespoons red-wine vinegar - 2 garlic cloves, minced - 2 teaspoons freshly grated lemon zest - 1/2 cup olive oil - 3 pounds large boiling potatoes (about 6), peeled, sliced 1/4 inch thick, and patted dry - 1/3 cup minced fresh parsley leaves, preferably flat-leafed Directions: - In a small saucepan combine the vinegar, the garlic, the zest, and salt and pepper to taste, bring the mixture to a boil, and simmer it for 2 minutes. - Remove the pan from the heat and whisk in 1/4 cup of the oil. - In each of 2 large skillets heat 2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking and in it cook the potatoes in one layer in batches over moderate heat, turning them, for 10 to 15 minutes, or until they are golden brown on the outside and tender within. - Transfer the potatoes to a serving dish, pour the garlic mixture over them, and toss them with the parsley.

Mexican Brown Sugar Rolls (Chorreadas) Ingredients: - 1/2 cup packed dark brown sugar - 1/3 cup lard - 2 tsp. salt - 1-3/4 cup hot water - 1 pkg. active dry yeast - 1 tsp. granulated - dark brown sugar - 1/4 cup warm water (105 to 115°F) - 2 cups whole wheat flour - 3-3/4 to 4 cup all-purpose flour - 1 egg, slightly beaten - 1/2 cup packed dark brown sugar - 2 to 3 tsp. water Directions: - Place brown sugar, lard and salt in large bowl. - Stir in 1 3/4 cups hot water until brown sugar is dissolved. - Cool to lukewarm. - Dissolve yeast and granulated sugar in 1/4 cup warm water; stir into brown sugar mixture. - Beat in whole wheat flour and enough all-purpose flour to make dough stiff enough to knead. - Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. - Place in greased bowl; turn greased side up. - Cover;let rise in warm place until double, about 2 hours. - (Dough is ready if indentation remains when touched.) - Line 2 cookie sheets with aluminum foil; grease foil. - Punch down dough. - Turn onto lightly floured surface; knead until smooth. - Shape into roll, 10 inches long; cut into 10 slices. - Shape each slice into smooth ball. - Place on foil-covered cookie sheets; flatten into circles, 3 1/2 to 4 inches in diameter. - cover; let rise until double, about 30 minutes. - Heat oven to 375 degrees F. Brush rolls with egg. - Spread Brown Sugar Glaze on centers of rolls. - Make diagonal or crisscross cuts in tops of rolls with tip of sharp knife. - Bake until rolls are brown and sound hollow when tapped, 20 to 25 minutes. - Immediately remove rolls; cool on wire racks. - 10 rolls. - BROWN SUGAR GLAZE: Mix brown sugar and water until of spreading consistency.

Oatmeal (Raisin) Cookies Ingredients: - 34 cup butter or 34 cup margarine - 1 cup packed brown sugar (I use dark brown sugar) - 12 cup granulated sugar - 1 teaspoon baking powder - 14 teaspoon baking soda - 12 teaspoon ground cinnamon - 14 teaspoon ground cloves (I don't use it) (optional) - 2 large eggs - 1 teaspoon vanilla extract - 1 34 cups all-purpose flour - 2 cups rolled oats - 1 cup raisins (optional) Directions: - Preheat oven to 375F. - In a large bowl beat butter with an electric mixer on medium for 1/2 minute. - Add brown sugar, granulated sugar, baking powder, baking soda and cinnamon and cloves if desired. - Beat until well mixed, scraping sides of bowl occasionally. - Beat in eggs and vanilla extract until combined. - Beat in as much flour as you can with mixer, then stir in remaining flour with a wooden spoon. - Stir in rolled oats, mix well. - If using raisins, stir in now. - Drop dough in rounded teaspoons 2 inches apart on ungreased cookie sheet. - Bake at 375F for 10-12 minutes or until edges are golden brown. - Cool on wire rack.

Chicken Coconut Soup Ingredients: - 2 1/2 cups desiccated coconut - 3 cups milk - 4 stalks fresh lemongrass - 4 cups chicken stock - 15 quartersized slices fresh galanga, or fresh gingerroot - 10 whole black peppercorns, crushed - 3 serrano chiles, thinly sliced - 12 fresh lime leaves (or scant 1/4 teaspoon grated lime zest) - 2 cups coconut milk - 1 whole chicken breast, boneless, skinless, cut into bite-size pieces - 1 cup canned straw mushrooms, drained well - 1/2 cup julienned snow peas - 1/2 cup julienned carrots - 2 tablespoons fish sauce - Juice of 2 limes - Fresh cilantro leaves, for garnish Directions: - Combine the coconut with the milk in a heavy saucepan. - Heat slowly, bring to a simmer, then remove from the heat and cool. - Strain the milk, pressing down on the coconut meat to extract all the liquid. - Squeeze all the coconut through a towel to get any last drops. - Discard the coconut. - Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. - Using the blunt edge of a large knife or cleaver, bruise each stalk all over. - Cut each stalk into 4 pieces. - In a saucepan bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. - Simmer 15 minutes, then add coconut milk and cook an additional 5 minutes. - Add chicken pieces, straw mushrooms, snow peas, and carrots. - Simmer for another 10 to 12 minutes. - Stir in fish sauce, and lime juice and serve immediately. - Garnish with cilantro leaves. - Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating. - Yield: 6 servings

Pizza Ingredients: - 1 (16 ounce) package hot roll mix - 1 lb Italian sausage - 1 lb canned tomato (2 cups) - salt, to taste - fresh coarse ground black pepper, to taste - 6 ounces mozzarella cheese, grated - 6 tablespoons olive oil - 1 (6 ounce) can tomato paste (2/3 cup) - 2 garlic cloves, minced - 1 tablespoon oregano, crushed - 1 tablespoon basil, crushed - 14 cup grated parmesan cheese Directions: - Follow directions on hot roll mix, using 1 cup warm water and no egg; do not let rise. - On a greased baking sheet, roll dough out to 2 12-inch circles. - Pinch edge so that it stands up. - Brush dough with thin coating of oil. - In a skillet, break up sausage into small pieces and brown slowly, stirring often. - Drain fat. - Drain and slice tomatoes, reserving 1/2 cup liquid. - Place tomatoes on dough; sprinkle with salt and pepper, cover with mozzarella cheese, and drizzle each pizza with 1 Tblsp. - olive oil. - Sprinkle with sausage. - Combine tomato paste, reserved tomato juice, garlic, and herbs; spread over sausage. - Sprinkle with salt and pepper and parmesan cheese. - Drizzle with 1 Tblsp. - olive oil for each pizza. - Bake at 450* for 20 minutes or until crust is done.

Festive Cranberry-Coconut Bars Ingredients: - 2 cups flour - 1 teaspoon baking soda - 1 cup butter or 1 cup margarine, softened - 34 cup packed brown sugar - 34 cup sugar - 2 eggs - 1 tablespoon vanilla - 1 12 cups dried cranberries - 1 cup quick-cooking oats - 1 cup shredded coconut - 1 (12 ounce) package white chocolate chips, divided - 2 tablespoons milk Directions: - Preheat oven to 375F - Mix flour and baking soda; set aside. - Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. - Beat in eggs and vanilla. - Gradually stir in flour mixture until well mixed. - Stir in cranberries, oats, coconut and 1 cup white chocolate chips. - Press dough evenly into greased 15x10-inch pan. - Bake 20 minutes or until edges are golden brown and center is set. - Cool in pan on wire rack. - Cook and stir remaining white chocolate chips and milk in small saucepan on low heat until smooth. - Drizzle mixture over top.

Grilled Pork Butt Slices Ingredients: - 4 slices pork shoulder cut 1/2 inch thick - 1 tablespoon polyunsaturated oil - 1 each garlic cloves finely chopped - 1 tablespoon pasilla chiles dried, finely powdered - 1/4 cup parsley leaves chopped - 1 tablespoon dijon mustard - 1 Piece chipotle chili peppers finely powdered - 1 x water - 1 x salt and black pepper freshly ground Directions: - Brush the slices of meat lightly with oil. - Combine garlic, the powdered pasilla and half the parsley; mix very well and pat on both sides of each slice of meat. - Let stand while you prepare the mustard. - Mix Dijon, finely powdered chipotle and as little or as much broth or water as you like. - Grill the chops for 3 or 4 minutes on each side, season well with salt and pepper. - Serve with the prepared mustard and sprinkle with remaining parsley.

Scrambled Eggs with Herbed Croutons Ingredients: - 4 slices of multigrain bread (about 5 ounces), crusts removed and bread cut into 1/2-inch cubes - 1/4 cup extra-virgin olive oil - 2 garlic cloves, lightly smashed - 2 thyme sprigs - One 2-inch rosemary sprig - Salt and freshly ground pepper - 1 tablespoon unsalted butter - 10 large eggs, beaten - 2 tablespoons snipped chives Directions: - In a medium bowl, toss the bread cubes with the olive oil, garlic and herb sprigs. - Transfer to a large nonstick skillet and cook over moderate heat, stirring, until the bread is crisp and browned and the herbs are frizzled, about 10 minutes. - Transfer the croutons to a plate and discard the garlic. - Finely chop the herbs and add them to the croutons; season with salt and pepper. - Wipe out the skillet and melt the butter in it. - Season the eggs with salt and pepper and add them to the skillet. - Cook over moderate heat, stirring gently with a rubber spatula, until the eggs are partially set, about 2 minutes. - Add the croutons and chives and gently fold them in, cooking the eggs to soft curds, about 1 minute longer. - Transfer the eggs to plates and serve right away.

Arugula, Pear and Gorgonzola Salad Ingredients: - 1 bunch arugula - 2 teaspoons white-wine vinegar - 2 teaspoons olive oil - 1/4 teaspoon sugar - 1 tablespoon Gorgonzola dolce - 2 tablespoons pine nuts - 1/2 ripe pear Directions: - Wash and remove tough stems from arugula; dry. - In serving bowl whisk together the vinegar, oil and sugar. - Stir in the Gorgonzola and pine nuts. - Peel the pear, cut into bite-size pieces and combine with arugula in the bowl. - Toss to dress well.

Dates 'n Stuff Apples Ingredients: - 13 cup dates, chopped - 2 tablespoons low-fat granola - 2 tablespoons walnuts, chopped - 2 tablespoons brown sugar - 5 tablespoons orange juice - 4 teaspoons margarine, melted - 14 cup water - 2 teaspoons lemon juice - 1 teaspoon grated orange peel - 14 teaspoon cinnamon - 4 large apples - maple syrup (optional) Directions: - In a small bowl, combine dates, granola, walnuts, sugar, 1 Tbsp of orange juice, margarine, lemon juice, orange peel, and cinnamon; set aside. - Core apples, set in 9 inch round baking dish. - Fill cavities with date mixture, dividing equally. - Combine remaining 1/4 cup orange juice with water, pour around apples in dish. - Cover with foil, bake in 350 oven 30 minutes. - Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork. - Serve warm or cold drizzled with maple syrup.

Low Fat Hummous a La Bozzi Ingredients: - 2 garlic cloves - 2 (19 ounce) cans chickpeas - 12 cup tahini - 1 lemon, juice of - 1 teaspoon salt - 2 teaspoons cumin - 18 cup extra virgin olive oil - roasted red pepper (optional) Directions: - Add all ingredients except for olive oil and roasted red peppers to food processor and process to until smoothish consistency. - Mixture will appear dry. - Slowly add olive oil until desired consistency (approximately 1/4 cup). - Add roasted red peppers for a great flavour. - This will also make a smoother hummous. - Enjoy!

Vegetable Tempura Ingredients: - Neutral oil, such as canola or grapeseed, for deep-frying - 1/2 cup flour, plus more for dredging - 2 egg yolks - 24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like - Salt and black pepper - 1 lemon, cut into quarters, optional - Soy sauce, optional Directions: - Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. - The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. - Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. - Beat lightly with the flour and egg yolks; the batter should be lumpy. - Dredge the vegetables very lightly in the flour, tapping to remove excess. - Then dip them in the batter and immediately put in the oil. - You can cook 6 to 8 pieces at a time, depending on the size of your pan. - Cook 1 to 2 minutes, no more. - Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

Coconut Creamiest Pie Ingredients: - 1 pie shell, baked according to directions, cooled - 2 cups milk - 1 (3 1/2 ounce) package instant vanilla pudding - 1 (3 1/2 ounce) package coconut pudding mix, instant - 1 cup flaked coconut - 2 egg whites - 12 cup sugar - 34 cup flaked coconut Directions: - Pour 2 c milk and both packages of pudding mix in bowl. - With mixer or whisk, mix until thickened (about 2 minutes). - Stir in coconut flakes. - Pour into prepared pie shell. - Meringue:. - Whip egg whites in glass bowl until stiff peaks form. - Mix in sugar. - Stir in 1/2 c coconut flakes. - Spread over pie. - Sprinkle with remaing coconut. - Bake in 325 degree oven for 15 to 20 minutes or until lightly browned. - Keep pie refrigerated.

Tea Cakes with Earl Grey Icing Ingredients: - 6 ounces bittersweet chocolate, chopped - 2 sticks unsalted butter, cut into pieces - 1 1/2 cups sugar - 3/4 cup cake flour - 1/2 teaspoon salt - 4 large eggs - 1/2 teaspoon vanilla extract - 1 cup sugar - 4 large egg whites - 1 teaspoon fresh lemon juice - Pinch of salt - 2 bags Earl Grey tea Directions: - Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. - Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). - Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. - In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. - Add the eggs, one at a time, then whisk in the vanilla until smooth. - Divide the batter among the prepared cups, filling each three-quarters of the way. - Bake until the cakes spring back when touched, 15 to 18 minutes. - Remove from the pans and cool on a rack. - Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. - Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. - Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. - Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes. - Photograph by Stephanie Foley

Herbed Couscous with Lemon Ingredients: - 3/4 cup water - 1/4 teaspoon freshly grated lemon zest - a rounded 1/4 teaspoon dried thyme - 1/2 cup couscous - 1/4 cup packed freshly parsley leaves, minced - 1 tablespoon olive oil - fresh lemon juice to taste Directions: - In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. - Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.

Red Velvet Cupcakes Recipe Ingredients: - 2 cups all-purpose flour - 1 1/4 tsp baking soda - 1 1/4 tsp salt - 1 1/4 tsp unsweetened cocoa powder - 1 1/2 cups vegetable oil - 1 3/4 cup granulated sugar - 1 1/4 cups buttermilk - 3 eggs - 2 tbs plus 2 teaspoons red food coloring - 1 1/4 tsp vinegar (white or apple cider can both work) - 1 1/4 tsp vanilla extract - 1/8 cup water Directions: - Preheat oven at 350 degrees F. - Sift flour, baking soda, salt, and cocoa powder together into a bowl and set aside. - In a mixer fitted with paddle attachment, incorporate oil, sugar, and buttermilk until combined. - Add eggs, food coloring, vinegar, vanilla and water and mix well. - Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally - Mix until just combined. - Be careful not to over mix, or the batter will come out - tough. - Line a 16-cup cupcake pan with paper liners, and scoop the batter into the liners and bake at 350 degrees for 20 to 30 minutes or until the toothpick comes out clean. - Make sure you allow the cupcakes to cool before you first them with the cream cheese frosting.

Chinese-Style Salad Ingredients: - 12 iceberg lettuce - 3 12 ounces baby spinach leaves - 3 ounces mint leaves - 1 12 ounces scallions, shredded - salt - szechuan peppercorns, crushed - 4 tablespoons extra virgin olive oil - 14 cup malt vinegar - 2 tablespoons light soy sauce - 1 garlic clove, finely diced - 1 teaspoon white sugar Directions: - Remove the leaves from the lettuce and wash well. - Tear into large pieces. - Put the leaves in a large bowl and add the spinach, mint and scallion. - Refrigerate, covered, for 1 hour. - Place all the ingredients for the dressing in a small bowl and stir to combine. - To serve, pour the dressing over the chilled salad leaves and toss well. - Arrange on a platter and sprinkle with salt and Szechuan pepper.

Herb Roasted Filet of Beef Ingredients: - 4 tablespoons olive oil - 3 tablespoons balsamic vinegar - 3 tablespoons minced fresh thyme - 3 tablespoons minced fresh rosemary - 1 tablespoon finely minced garlic - 1 teaspoon pepper - 4 12 lbs filet of beef or 4 12 lbs beef eye round - 2 teaspoons sea salt or 2 teaspoons kosher salt Directions: - In a small bowl, combine oil, vinegar, herbs, garlic and pepper. - Rub filet with mixture, wrap in plastic and chill for 2 hours or overnight. - Preheat oven to 250*. - Arrange roast in roaster pan. - Sprinkle with salt. - Roast until internal temperature is 130*-145*. - Remove from oven, and allow to sit 15 minutes. - Slice, and serve with Horseradish sauce.

Orange Berry Muffins Ingredients: - 1 orange, zest of - 1 orange, juice of - 34 cup buttermilk (about) - 2 large eggs - 3 tablespoons honey - 8 tablespoons unsalted butter, melted and cooled - 13 cup sugar - 2 cups all-purpose flour - 2 12 teaspoons baking powder - 14 teaspoon baking soda - 14 teaspoon salt - 1 cup fresh blueberries - coarse decorator sugar, for topping Directions: - Center a rack in the oven; preheat oven to 400; butter or spray 12 regular-size muffin cups; place muffin pan on a baking sheet. - Add orange juice to a large glass measuring cup; pour in enough buttermilk to make 1 cup; whisk in the eggs, honey, and melted butter; set aside. - In a big bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. - Whisk in the flour, baking powder, baking soda, and salt. - Pour the liquid ingredients over the dry ingredients and, using a whisk or rubber spatula, gently but quickly stir to blend (dont worry about being thorough, the batter will be lumpy and bubbly). - Stir in the blueberries. - Divide the batter evenly among the muffin cups. - Bake 22-25 minutes; if you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked 10 minutes. - When fully baked, the muffins will be golden and springy to the touch and pick comes out clean. - Transfer the pan to a rack; cool 5 minutes before carefully removing each muffin from its mold.

Grannies Butter Tarts Recipe Ingredients: - 1/2 c. brown sugar - 1/4 c. corn syrup - 1/2 c. Sultana raisins - 1/4 c. nuts, minced (walnuts) - 1 1/2 teaspoon vinegar - 1/2 teaspoon vanilla - 1 egg - 3 tbsp. butter Directions: - Cream sugar and butter and add in rest of ingredients. - Pour into small pastry lined tart pans. - Bake at 350 degrees for 15 min or possibly till crust is light brown. - Makes 1 to 1 1/2 dozen tarts.

Pasta with Prunes and Ricotta Ingredients: - 1 pound Medium-length, Thick Pasta, Such As Gemelli - 3 Tablespoons Extra Virgin Olive Oil - 2 whole Leeks, Washed And Sliced, White And Light Green Parts Only - 12 ounces, weight Pitted Prunes, Quartered - 1/2 cups Fresh Ricotta, Plus 1/4 Cup For Serving - Salt And Pepper, to taste Directions: - Bring a large pot of salted water to a boil and cook pasta according to package directions, or until the pasta is al dente. - In a large saute pan, heat olive oil over medium heat and add leeks, cooking until softened (roughly 5 minutes). - Add the prunes and cook until softened and heated through (roughly 57 minutes). - Drain the pasta, reserving 1 cup of cooking water. - Add cooked pasta and 1 cup of cooking water to a skillet, stirring to combine. - Simmer for one minute. - Add 1/2 cup fresh ricotta and stir until melted. - Add salt and pepper to taste. - Remove from heat and serve, topping each serving with a tablespoon or so of fresh ricotta. - Now go ahead. - Embrace your unusual side.

Beef Chow Fun Ingredients: - 8 ounces wide rice noodles, preferably brown-rice noodles - 12 cup shao hsing rice wine or 12 cup dry sherry - 4 teaspoons black bean garlic sauce - 1 tablespoon low sodium soy sauce - 2 teaspoons light brown sugar - 2 teaspoons cornstarch - 4 teaspoons canola oil or 4 teaspoons peanut oil - 1 teaspoon minced ginger - 1 small onion, thinly sliced - 1 (12 ounce) bagfresh asian stir fry vegetables - 12 cup water, divided - 8 ounces sirloin steaks, cut into thin slices Directions: - Fill a large wok with water and bring to a boil. - Add noodles and cook, stirring frequently, until just tender, 4-6 minutes or according to package directions. - Drain, rinse with cold water and transfer to a bowl. - Wipe the pan dry. - Combine rice wine, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside. - Heat 2 teaspoons oil in the wok over medium-high heat. - Reduce heat to medium; add ginger and cook, stirring, for 30 seconds. - Add onion and cook, stirring, until softened, 1-3 minutes. - Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes. - Transfer the vegetables to the bowl with the noodles; wipe the pan dry. - Heat the remaining 2 teaspoons oil in the wok over med-high heat. - Add steak and cook, stirring, until browned, 1-3 minutes. - Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1-2 minutes. - Return the noodles and vegetables to the wok along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more. - 381 calories, 8 g fat, 57 g carb, 3 g fiber.

Mums Cowboy Stew Ingredients: - 300 g minced beef - 1 large onion (diced) - 1 (400 g) can oxtail soup - 1 (400 g) can baked beans - 12 Oxo beef cube - 1 tablespoon Worcestershire sauce - 1 garlic clove (crushed) - 1 pinch salt and pepper Directions: - Place minced beef, onions salt, pepper and garlic in pan on medium heat and cook for about 10 mins until mince is browned and onions soften. - Add oxo and worcestershire sauce and mix in well. - Add soup (If using dry packet mix make as per packet instructions). - Leave to simmer for 20 minutes. - Add baked beans and simmer for a futher 30 minutes. - I usually serve this with spaghetti or potato wedges.

Flourless Chocolate Cake Ingredients: - 2 lbs chocolate chips - 1 lb butter - 2 cups cocoa powder - 14 large eggs - 3 cups sugar - 2 cups walnuts (or nut of your choice, this is optional) Directions: - Preheat oven to 350, 325 if using convection oven. - Melt chocolate and butter. - Whip eggs and sugar to 3 X volume. - Add cocoa. - Add melted chocolate butter mixture. - Walnuts optional, may add chocolate chips, other nuts, ginger, cinnamon, espresso powder, chili powder, etc. - Bake in parchment lined pans, in a water bath. - Approximately 25 minutes, check to see that middle is set, does not jiggle. - Excellent served with raspberry sauce, or fresh berries.

Tropical Island Refresher Ingredients: - 1 env. KOOL-AID Tropical Punch Flavor Unsweetened Drink Mix - 1 cup granular no-calorie sweetener - 2 cups cold water - 1 cup orange juice - 1 bottle (1 L) diet carbonated lemon-lime beverage, chilled Directions: - Place drink mix and sweetener in punch bowl. - Add water; stir until drink mix is dissolved. - Stir in orange juice. - Refrigerate until ready to serve. - Stir in carbonated beverage just before serving. - Pour over ice cubes in tall glasses.

Memes Pound Cake Ingredients: - 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan - 3 cups White Lily or other Southern all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon fine sea salt - 1 cup whole milk, at room temperature - 5 large eggs, at room temperature - 1 vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract - 1/2 cup solid vegetable shortening, preferably Crisco, at room temperature - 3 cups sugar Directions: - Preheat the oven to 300F. - Generously grease a 16-cup (measure to the rim) bundt pan with butter. - In a bowl, sift together the flour, baking powder, and salt. - Set aside. - In a large liquid measuring cup, combine the milk, eggs, and the scraped vanilla seeds. - Set aside. - In the bowl of a heavy-duty mixer fitted with the paddle, cream together the 1 cup of butter, vegetable shortening, and sugar on medium speed until light and fluffy. - Add the flour and milk mixtures to the butter mixture in 3 batches, alternating between dry and liquid, occasionally scraping down the sides of the mixing bowl, beginning and ending with the flour mixture. - Fill the prepared pan with batter (it should be no more than two-thirds full). - Bake for 15 minutes. - Increase the oven temperature to 325F and bake an additional 45 minutes, or until the cake is golden brown and pulls away from the sides of the pan. - Remove to a rack to cool for 10 minutes. - Invert the cake onto the rack to cool completely. - This cake will stay moist in an airtight container for up to 1 week.

Easy & Satisfying Carbonara Ingredients: - 100 grams Pasta - 1/2 Onion - 2 slice Bacon - 1 clove Garlic - 1 slice *Easy-melting cheese - 1 *Egg yolk - 50 ml *Milk - 1 *Coarsely ground black pepper Directions: - Slice the onion and garlic, cut the bacon into 1 cm strips. - Break up the cheese into chunks. - Mix together the * ingredients. - Heat garlic in oil, then add the onion and bacon and stir fry. - Season with salt and pepper. - Boil the pasta. - Once boiled, add to the pan from Step 2 and toss. - Turn off the heat! - Add the * ingredients into the pan and mix until thickened. - If it doesn't thicken, heat while stirring over low heat. - Enjoy!

Hot White Chocolate Ingredients: - 3 1/2 cup milk, use whole milk for the richest flavor, but any will work - 1/2 cup heavy cream - 8 oz good quality white chocolate, chopped ( not chips they do not melt as smooth ) - 1/2 tsp vanilla extract Directions: - Heat milk, cream, chopped chocolate and vanilla in a saucepan, stirring constantly until hot. - Don't boil - EdServe hot , Topped with whipped cream and sprinkles

Polenta Stacks Ingredients: - cooking spray - 1 large eggplant, cut into 12 slices (1/2 inch thick) - 8 garlic cloves, unpeeled - 2 lbs plum tomatoes, cut into wedges - 1 large onion, cut into thin wedges - 1 medium yellow bell pepper, chopped - salt and pepper, to taste - 1 teaspoon sugar - 12 teaspoon dried rosemary - 1 12 cups light red kidney beans or 1 12 cups great northern beans - 16 ounces prepared polenta, cut into 12 slices - 4 ounces feta or 4 ounces goat cheese, crumbled Directions: - Preheat oven to 450F. - Line 2 large jellyroll pans with aluminum foil and spray with cooking spray. - Arrange eggplant and garlic on one pan. - Place tomatoes, onion, and bell pepper on 2nd pan. - Spray all vegetables with cooking spray and sprinkle lightly with salt and pepper. - Roast vegetables at 450F for 30 minutes, removing garlic when browned and soft (after about 10-15 minutes). - Top eggplant slices with polenta slices and cheese. - Squeeze garlic from cloves; mix garlic and beans into tomato mixture. - Return both pans to oven and roast 10 minutes longer. - Arrange polenta-eggplant slices onto serving plate, spoon tomato-bean mixture over.

Chicken Kebabs with Greek Yogurt Pesto Dipping Sauce Ingredients: - 3 ounces cooked white meat chicken, cut into bite-size pieces - 8 large black olives, pitted - 8 cherry tomatoes - 1 mozzarella string cheese stick, cut into 6 pieces - 1/4 cup 2-percent Greek yogurt - 1 tablespoon prepared pesto sauce Directions: - Special equipment: 2 wooden skewers, each cut in half - Divide the chicken, olives, tomatoes and cheese into 4 servings. - Skewer the ingredients, alternating as desired. - Store in the refrigerator until ready to serve. - Combine the yogurt with the pesto in a small bowl, and stir well to combine. - Store in the refrigerator until ready to serve with the chicken kebabs.

Tofu Nuggets Ingredients: - 1 (10 ounce) package firm tofu, cut in 3/4-inch cubes - 13 cup nutritional yeast (available at health food stores) - 1 teaspoon spike seasoning - 12 teaspoon black pepper - 1 12 soy sauce or 1 12 tamari soy sauce - 14 teaspoon oil (olive or sesame, or cooking spray) Directions: - Slice or break tofu into approximately 3/4-inch cubes. - Coat nonstick pan with oil or cooking spray and heat at medium-high. - Add tofu cubes and brown. - Turn heat to low and drizzle soy sauce on each piece of tofu. - Add yeast, Spike, and pepper and toss, coating the pieces of tofu evenly. - Cook until golden brown.

Bittersweet Chocolate Petit Pots (French Inspired Chocolate Pudding) Ingredients: - 1 1/4 cups sugar - 1/4 cup water - 5 cups milk - 9 ounces unsweetened chocolate, preferably Valrhona, coarsely chopped - 15 large egg yolks - 1 shot of espresso Directions: - Preheat oven to 350 degrees F. - In a saucepan, combine the sugar and water and cook over medium heat until the mixture registers 220 degrees F on a candy thermometer. - In another saucepan, heat the milk until it is very hot and small bubbles form around the edge of the pan. - Do not let the milk boil. - Put the chocolate in a heatproof bowl and pour the hot milk over it. - Stir until the chocolate melts and the mixture is smooth. - Return the chocolate mixture to the saucepan and carefully add the hot sugar syrup, using thick oven mitts or potholders. - Heat the mixture gently over medium heat, stirring until smooth. - Remove the pan from heat. - In a large bowl, whisk the egg yolks. - Slowly drizzle about 1 cup of the hot chocolate mixture into the eggs, whisking well to temper. - Pour the tempered yolks into the chocolate mixture and whisk. - Strain through a fine-mesh sieve into a bowl. - Stir in the espresso and set aside to cool slightly. - Pour the chocolate mixture into 8 (5-ounce) ramekins or custard cups. - Set the cups in a large shallow roasting pan and set the pan on the center rack of the oven. - Pour enough hot water into the roasting pan and come about halfway up the side of the ramekins. - Bake for about 1 hour, or until the custards are set. - Remove and let cool in the water bath. - Remove ramekins from water bath, cover with plastic wrap and refrigerate until ready to serve. - This recipe can be prepared up to 2 days in advance and kept cool in a refrigerator.

Luscious Dressing For Fruit Salad Recipe Ingredients: - 1 tbsp. flour - 1/3 c. sugar - 1 egg, beaten - 1 1/2 tbsp. lemon juice - 1/4 c. orange juice - 1/2 c. pineapple juice - 1/2 c. whipping cream Directions: - Combine in top of double boiler, flour and sugar. - Stir in beaten egg, add in juices. - Stir while cooking in double boiler till mix thickens. - Chill; then whip cream and add in to juice mix.

Oven Fried Chicken Ingredients: - 8 pieces chicken - 1 cup flour - 1/2 tsp salt - 1 tbsp lemon pepper - 1/2 stick butter Directions: - Pre-heat the oven to 425F. - Rinse the chicken pieces and pat dry. - Mix the flour, salt and lemon pepper in a bowl. - Toss the chicken pieces in the flour mixture and place on a baking sheet. - Cut the butter into 16 small pieces and place two pieces on each piece of chicken. - Bake at 425F for 30 minutes then reduce the heat to 350 and bake for an additional 45 minutes or until a thermometer reads 180F.

Joanne's Hawaiian Chicken Ingredients: - 3 -3 12 lbs chicken drumsticks (thighs ok, too) - 1 cup flour - salt and pepper, to taste - oil, for frying - 1 14 cups pineapple juice (I used the juice from the can of pineapple) - 2 tablespoons cornstarch - 1 tablespoon chicken base (original recipe calls for 1 chicken bouillon cube) - 1 teaspoon Worcestershire sauce - 14 cup brown sugar (changed from granulated sugar and reduced from 3/4 cup) - 1 tablespoon soy sauce - 14 teaspoon powdered ginger - 8 -10 fresh pineapple slices or 1 (20 ounce) can pineapple slices, reserve juice - 8 -10 slices red bell peppers - sliced green onion Directions: - Combine the flour, salt and pepper on a piece of wax paper. - Dredge the drumsticks in the flour. - Heat up a frying pan on medium-high heat, add the oil and fry the chicken on all sides until golden brown, about 10 minutes. - Transfer the chicken to a large casserole dish. - Preheat oven to 350 degrees. - Combine the sauce ingredients in a small pan and bring to the boil. - Boil 2 minutes, stirring often. - Pour the sauce evenly over the chicken. - Arrange the red bell pepper slices and pineapple slices on top. - Bake 30 minutes or until no longer pink. - Garnish the drumsticks with the green onions. - Serve with plain white rice. - Servings are estimated.

Crostini All'aretina - Sausage Toast Ingredients: - 1 cup highly flavored fresh Italian sausage - 7 ounces fresh fresh stracchino cheese (crescenza, or a coarsely grated semi-hard stracchino cheese) - fresh ground black pepper - 1 loaf Italian bread, cut into 1/2 inch thick slices toasted in the oven Directions: - Preheat oven to 400 degrees. - Squeeze the sausage meat out of the casings and into a mixing bowl. - Add the cheese and pepper and mix very thoroughly with a fork. - Spread each toast with a generous helping of the sausage and cheese mixture. - Place on a cookie sheet. - Bake for 5 minutes or until the cheese has melted and the topping is bubbling. - Serve piping hot, straight from the oven.

Brunch Buffet Gingered Peaches With Yogurt Recipe Ingredients: - 4 med ripe peaches (about 1 1/2 lbs.) - 2 Tbsp. butter or possibly margarine - 1 ct nonfat vanilla yogurt (8 ounces) - 2 Tbsp. finely minced crystallized ginger divided mint sprigs optional Directions: - Step 1: Cut peaches in half. - Remove the pits and slice the peaches. - In a large skillet, heat butter over moderate heat. - Add in the peach slices and saute/fry till softened, about 5 min. - Step 2: Stir yogurt and 1 Tbsp. - crystallized ginger into the peaches till well mixed and just warmed. - Remove the skillet from the heat. - Place the hot peaches and yogurt in small bowls; sprinkle each serving with an equal amount of the remaining crystallized ginger; garnish with mint sprigs, if you like, and serve. - NOTES : A light and refreshing breakfast idea. - Preparation Time: 7minutes. - Cooking Time: 7 min.

Candied Lemon Slices Ingredients: - 3 lemons, washed well and dried - 4 cups water - 4 cups sugar Directions: - Using a very sharp knife or an adjustable-blade slicer, cut lemons into very thin slices (remove and discard seeds). - In a heavy saucepan, bring the water and the sugar to a boil, stirring to dissolve sugar. - Add lemon slices to pan, and cover with a round of parchment to keep lemons submerged; return to a boil. - Remove from heat, and let cool to room temperature. - Candied citrus slices can be refrigerated (in syrup) in an airtight container up to 1 week. - Place on a wire rack to dry before using.

Sausage Gravy Ingredients: - 1 lb ground sausage - 12-1 cup flour (about) - 2 cups milk (about) - salt & pepper Directions: - Brown sausage.Add flour, really only enough to absorb all the grease & make it into a paste. - Add milk to make the gravy. - Bring to a boil. - You can add more or less of the milk! - Gravy will thinken upon boiling. - Just salt & pepper to taste!

Homemade Chicken Stock Ingredients: - 4 pounds chicken necks or backs, skin and fat removed - 1 onion, roughly chopped - 1 carrot, roughly chopped - 1 celery stalk, roughly chopped - Herb bouquet of parsley, bay leaf and thyme, tied in cheesecloth - 4 quarts water Directions: - Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. - Add water, just enough to cover chicken and slowly bring to a simmer. - Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. - Also be sure to replace evaporated water. - Strain stock into a clean saucepot. - Cool uncovered and refrigerate. - The next day, spoon off any discarded congealed fat from surface.

Holiday Fruit Punch Recipe Ingredients: - 1 c. (237 ml) sugar - 4 c. (946 ml) cranberry juice - 4 cinnamon sticks - 12 whole cloves - 1 1/2 c. (355 ml) lemon juice - 2 c. (473 ml) orange juice - 2 c. (473 ml) pineapple juice - 1 quart. (946 ml) ginger ale Directions: - Put sugar in a large saucepan with 2 c. (473 ml) water. - Place over medium flame and stir till sugar dissolves. - Add in cranberry juice, cinnamon sticks and cloves. - Reduce heat to very low and simmer for 5 min. - Remove from heat. - Strain liquid through a fine sieve or possibly cheesecloth into a large punch bowl and allow to cold. - Add in lemon juice, orange juice and pineapple juice. - Chill till serving time. - Add in the ginger ale and float thin slices of fruit (orange, lemon and lime) on top of the punch just before the guests arrive.

Another Good Casserole Ingredients: - 1 lb ground beef or 1 lb ground turkey - 1 medium onion, chopped - 4 ounces cream cheese - 23 cup milk - 16 ounces cream of mushroom soup - 12 cup spaghetti sauce or 12 cup barbecue sauce or 12 cup ketchup - 10 biscuits (1 can refrigerated biscuits or enough biscuit dough for 10 biscuits) Directions: - Cook the ground beef and the onion together. - Drain. - Mix everything except the biscuits together. - Pour into a greased 2 quart casserole dish and top with the biscuits. - Bake at 375 for 30-40 minutes or until biscuits are done and mixture is bubbly.

Spaghetti Less Spaghetti Pie Ingredients: - 1 lb ground turkey - 2 roma tomatoes (sliced) - 1 teaspoon garlic - 1 medium onion (chopped) - 1 small bell pepper (chopped) - 7 large mushrooms (sliced) - 1 (8 ounce) can diced tomatoes - parsley, to taste - garlic salt, to taste - garlic powder, to taste - 1 (16 ounce) can spaghetti sauce (traditional) - 2 teaspoons olive oil - 1 cup low fat mozzarella Directions: - In a large pan saute garlic, onions, mushrooms (save two for later), canned tomatoes, and peppers. - Add turkey ground. - Once meat is cooked, add half of the spaghetti sauce. - Pour meat into regular size pie dish. - Spread remaining sauce on top of meat. - Sprinkle cheese, and top with roma tomatoes, mushrooms, and parsley. - Bake @ 350 for 25 minutes or until vegetables are golden. - You can serve immediatey but it cuts better after cooling in the refrigerator and then microwaved.

Silver Bullet Margaritas Ingredients: - 1 1/2 ounces (3 tablespoons) tequila (the Bells suggest Tres Generaciones silver) - 1 1/2 ounces (3 tablespoons) Cointreau - 1 1/2 ounces (3 tablespoons) freshly squeezed lime juice - 1/2 ounce (1 tablespoon) Grand Marnier - Ice cubes - Coarse salt Directions: - Combine the tequila, Cointreau, lime juice, and Grand Marnier in a cocktail shaker along with a small handful of ice cubes. - Shake, shake, shake, until the mixture is skating with little chips of ice floating on top. - Pour over ice in a salt-rimmed glass.

Peach Walnut Delight Whipped in Honey Ingredients: - 2 1/2 cup milk - 2 tbsp vanilla custard powder - 4 tbsp sugar - 250 ml cream - 3 tbsp honey - 1/2 tsp vanilla extract - 1 cup butter - 1 cup plain flour - 1 cup caster sugar - 4 eggs - 2 tsp baking powder - 1/4 cup milk - 1 tsp vanilla extract - 4 drops yellow food color - 1/2 cup crushed walnuts - 2 diced peaches Directions: - First prepare the vanilla cake by sifting together flour, sugar and baking powder in a bowl. - Then in another bowl, mix butter and sugar together till its light and fluffy . - Add vanilla extract to this mixture. - Now add the eggs one by one along with 1 tbsp of the dry mixture from the first bowl. - Finally fold in the rest of the dry ingredients mixture along with milk that has a few drops of yellow food color. - Pour out the batter in a greased bread pan and bake it in a preheated oven at 180 c for 35 mins. - Once cooled, cut slices and place at the bottom of the dessert dish. - This is layer 1. - While the cake is being baked, prepare the custard layer. - In a bowl make a paste of the recommended custard powder in 1/2 cup milk. - In a separate bowl heat the sugar in 2 cups milk and bring it to boil. - Then add the custard paste to it and heat the final mixture till its thick and smooth. - Pour this on the cake layer and let it cool for 10 mins or when top layer becomes impenetrable forming Layer 2. - Now whip together honey, vanilla pinch and cream till the mixture is light and fluffy. - Set aside. - Layer the custard topping with diced peaches forming layer 3. - Then pour over the whipped cream mixture on top. - Finally, top the dessert with crushed walnuts. - Place in the fridge to cool for 4 to 6 hours. - Best results appear after cooling the dessert.

Mixed Salad with Bacon, Blue Cheese and Pecans Ingredients: - 1 1/2 cups pecan halves (3/4 pound) - 8 thick slices of bacon (4 ounces) - 1/3 cup plus 1 tablespoon cider vinegar - 1 teaspoon Dijon mustard - 1 garlic clove, minced - Pinch of sugar - 2/3 cup extra-virgin olive oil - Salt and freshly ground pepper - 2 bunches of watercress (3/4 pound), tough stems discarded - 1 pound arugula, tough stems discarded - 1 head of frisee (1/2 pound), torn into bite-size pieces - 2 large carrots, coarsely shredded - 6 ounces blue cheese, such as Maytag, crumbled (1 1/2 cups) - 1 Hass avocado, cut into 1/2-inch dice Directions: - Preheat the oven to 350. - Spread the pecans in a pie plate and bake for 10 minutes, or until lightly toasted. - Transfer to a plate and let cool. - In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 7 minutes. - Drain on paper towels and crumble. - In a small bowl, whisk the vinegar with the mustard, garlic and sugar. - Slowly whisk in the olive oil and season with salt and pepper. - In a very large bowl, toss the watercress, arugula and frisee with the carrots and toasted pecans. - Pour half of the dressing over the greens and toss. - Add the blue cheese, bacon, avocado and the remaining dressing and toss. - Season with salt and pepper and serve.

Buckeyes Ingredients: - 1 cup confectioners' sugar - 12 cup peanut butter - 3 tablespoons butter - 1 lb chocolate, melted Directions: - Combine powdered sugar, peanut butter and butter. - Roll into 1 inch balls and chill until firm. - Dip into melted chocolate and place on waxed paper until hard.

Fast Chicken, Noodle, and Green Bean Skillet Ingredients: - 1 boneless skinless chicken breast, diced - 1 (6 ounce) envelope Lipton pasta sides chicken broccoli mix - 1 (15 ounce) can green beans Directions: - Spray nonstick skillet with butter- flavor spray, cook chicken until lightly browned and cooked throughly. - Remove chicken, set aside (I put the green beans in a strainer in the sink and just toss the chicken on top. - ). - Make pasta mix as on package in same skillet, when noodles are tender, stir in chicken and well-drained beans. - Enjoy!

Butterbean Chili Ingredients: - 2 Tablespoons Butter - 1/2 cups Celery, Chopped - 1/2 cups Onion, Chopped - 1 clove Garlic, Minced - 2 cans (12.5 Oz. Can) Chicken Meat - 2 cups Chicken Broth - 1 teaspoon Dried Cilantro - 1 teaspoon Dried Basil - 1 Tablespoon Chili Powder - 1 can (15 Oz. Can) Large Butter Beans - Salt And Pepper, to taste Directions: - In a large pot, melt butter over medium heat. - Add celety and onions, stirring until translucent but not brown. - Add garlic, and cook 1 more minute. - Stir in chicken, chicken broth, cilantro, basil, chili powder, and beans. - Bring to a boil, reduce heat to medium-low, and simmer 15 to 20 minutes. - Stir ocasionally. - Serve hot with crackers, or cornbread. - Notes: - I like to use a 2- to 4-pound whole chicken and boil it an hour. - Then remove the skin and bones, chop the rest for the meat. - Reserve the broth. - If you like more kick, add a teaspoon of red pepper. - You can also use any white beans. - I like the flavor of the butter beans.

Chocolate Island Cookies Ingredients: - 12 cup shortening - 1 cup brown sugar, packed - 1 egg - 3 (1 ounce) unsweetened chocolate squares, melted and cooled - 14 cup strong brewed coffee - 2 cups all-purpose flour - 12 teaspoon baking soda - 12 teaspoon salt - 23 cup buttermilk - 13 cup flaked coconut - 1.5 (1 1/2 ounce) unsweetened chocolate squares, melted and cooled - 14 cup sour cream - 1 tablespoon butter, softened - 1 -1 12 cup confectioners' sugar - 23 cup flaked coconut Directions: - in a mixing bowl, cream shortening and sugar. - add egg, chocolate and coffee. - mix well. - combine the flour, baking soda and salt. - add to creamed mixture, alternately with buttermilk. - stir in coconut. - drop by tablespoonfuls, 2 inches apart onto greased baking sheets. - bake at 375 degrees for 12-15 minutes or until edges are browned. - remove to wire racks to cool. - .for frosting, combine the chocolate, sour cream and butter in a small mixing bowl. - add enough of the confectioners' sugar to achieve the desired spreading consistency. - frost cooled cookies. - sprinkle with coconut.

Rosemary Roast New Potatoes Ingredients: - 10 red-skinned new potatoes - 12 cup unsalted butter - 12 lemon, juice of - 1 teaspoon grated lemon zest - 2 teaspoons rosemary - salt and pepper Directions: - Preheat oven to 375F. - Quarter potatoes and place in baking dish large enough to create a single layer. - Sprinkle on salt and pepper to taste. - Melt butter in a pan, with lemon juice and zest. - Pour butter mix over potatoes, covering as much as possible and sprinkle with rosemary. - Cook until slightly browned (approx 40 mins), turning in the butter mix occasionally.

Honey Baked Mustard Chicken Ingredients: - 34 cup honey - 1 chicken, cut up (2 1/2-3lbs) - 1 14 cups biscuit mix (Bisquick) - 2 teaspoons dry mustard - 1 teaspoon paprika - 1 teaspoon salt - 1 teaspoon pepper - vegetable oil cooking spray (Pam) Directions: - Preheat oven to 350 degrees F. - Place the honey in a shallow bowl. - coat chicken with the honey and set aside. - combine the remaining dry ingredients. - (not the spray) in a shallow pie plate. - dredge the chicken in the dry mixture. - Place on cookie sheet (with rim) that has been sprayed with nonstick spray. - Coat the chicken generously with additional nonstick spray. - Bake for 60 to 75 minutes or until juices are clear. - *(the bottom gets darker than the top so I usually cook this on the top rack)*Boneless chicken will take less time. - 25-35 minutes. - *alsomakes great nuggets if you cut chicken breast into bite size pieces. - (adjust cooking time).

Cousin Carolines Baked Beans Ingredients: - 2 lbs dried navy beans, soaked overnight in water - 1 lb butter or 1 lb margarine - 1 12 cups brown sugar - 1 (16 ounce) bottle catsup - 1 (28 ounce) can tomatoes - 2 large onions, quartered - 1 tablespoon salt - 14 cup molasses Directions: - Rinse Beans and boil for 1 hour or until done. - Pour off excess water, add remaining ingredients. - Bake for three hours or until done.

Freshly Shucked Oysters Ingredients: - 18 cups Sherry Vinegar - 18 cups White Wine Vinegar - 1/2 whole Small Shallot, Minced - Freshly Ground Pepper, to taste - 12 whole Fresh Oysters In The Shell - Hot Sauce And Lemon Wedges (optional) - Optional Garnishes: Hot Sauce And Lemon Wedges Directions: - In a small bowl, mix together the first four ingredients. - Refrigerate until ready to serve. - Shuck oysters carefully making sure none of the shell gets in. - Lay oysters on a platter covered with kosher salt and serve immediately with the Mignonette sauce, hot sauce and lemon wedges. - Enjoy! - !