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Coconut Bread Ingredients: - 200 grams Bread (strong) flour - 50 grams Cake flour - 170 grams Coconut milk - 30 grams Sugar - 30 grams Unsalted butter - 3 grams Salt - 3 grams Dry yeast - 30 grams Shredded coconut - 30 grams Walnuts - 250 grams Strong (bread) flour - 100 grams Homemade leavening agent (1:1 ratio 3x proved) - 150 grams Coconut milk - 30 grams Sugar - 3 grams Salt - 30 grams Unsalted butter - 30 grams Shredded coconut - 30 grams Walnuts Directions: - Roast the walnuts and chop finely. - Yeast Version: Place all of the ingredients, except for the butter and ingredients, into the bread baker and press start. - After 5 minutes, add the butter and place the ingredients into the yeast compartment. - Leave it up to the bread maker until the first proofing. - Divide into 8 portions and form each into round balls. - Cover with a damp cloth for 15 minutes. - Round out the balls. - Place on a baking tray and use scissors to cut crosses in the tops. - Let sit until double in volume for the second proofing. - Bake for 12 minutes in a preheated 180C oven. - Adjust the time as needed. - When baked, cool on a cooling rack. - Homemade Leavening Version: Place all of the ingredients except for the ingredients into the bread maker and let it knead until smooth. - Add the ingredients and let it continue kneading until the dough is smooth again. - Transfer to a bowl and let it proof the first time until double in volume. - Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes. - Then follow Steps 5-7 from the yeast version. - This bread will turn out fluffy and airy with the delicious aroma of coconut. - Don't substitute the coconut milk for soy or regular milk. - You must use coconut milk. - Bagels made with coconut milk are also delicious. - Using coconut milk gives a tropical feeling It's also great in curry.

Pennsylvania Dutch Funnel Cakes Recipe Ingredients: - 3 c. flour - 1 1/2 teaspoon baking pwdr - 1/2 teaspoon salt - 1/4 c. sugar - 2 c. lowfat milk - 2 Large eggs, beaten - Frying vegetable oil - Sugar Directions: - Sift together the flour, baking pwdr, salt and sugar. - Combine the lowfat milk and beaten Large eggs, mixing well by hand or possibly with a mixer till smooth. - Add in the flour and continue beating till smooth. - Heat frying oil to 375 degrees in a skillet or possibly electric fry pan. - Pour batter into warm oil through funnel, manipulating as you go along to create a pattern. - Control the outlet with a finger. - Turn carefully to brown the top side of the funnel cake. - When done, lift carefully onto a paper towel to drain. - Place on plate and dust with XXXX sugar.

Artichoke Heart Rosti Ingredients: - 3 cups frozen shredded hash brown potatoes - 1 6.5-oz jar marinated artichoke hearts, drained and chopped ( 3/4 cup) - 2 Tbs. chopped fresh parsley - 2 Tbs. vegetable oil, divided Directions: - Rinse hash browns under warm running water until thawed. - Drain on paper towels. - Combine hash browns with artichoke hearts and parsley in bowl. - Heat 1 Tbs. - oil in skillet over medium-high heat. - Press potato mixture into circle in pan with spatula. - Drizzle 1 1/2 tsp. - oil over top. - Cook 6 to 7 minutes. - Invert rosti onto plate. - Add remaining 1 1/2 tsp. - oil to pan. - Slide rosti into skillet. - Cook 6 minutes more, or until browned on second side. - Slide onto serving plate, and let stand 2 minutes before slicing.

Baked Enchilada Pork Steaks Ingredients: - 1 lb. yuca (cassava), peeled, shredded - 2 carrots, peeled, shredded Target 2 lb For $3.00 thru 02/06 - 1/2 cup KRAFT Zesty Italian Dressing, divided - 6 thin boneless pork blade steaks (1-1/2 lb.) - 1 can (10 oz.) red enchilada sauce - 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened - 1 cup frozen peas - 1 cup KRAFT Shredded Monterey Jack Cheese Directions: - Heat oven to 400F. - Combine yuca, carrots and 1/4 cup dressing in 13x9-inch pan sprayed with cooking spray; spread to form even layer on bottom of pan. - Top with meat, overlapping pieces if necessary. - Blend enchilada sauce, cream cheese and remaining dressing in blender until smooth; pour over meat. - Bake 18 to 20 min. - or until meat is done. - Top with peas and cheese; bake 5 min. - or until peas are heated through and cheese is melted.

Caramel Apple Salad Ingredients: - 34 cup caramel sauce - 2 tablespoons cider vinegar - 8 ounces crushed pineapple, Drained - 6 large granny smith apples - 2 cups peanuts - 8 ounces Cool Whip - 34 cup mini marshmallows Directions: - Drain the pineapple. - In a large bowl, combine the caramel sauce, the cider vinegar and the crushed pineapple. - Peel the apples, one at a time, and cut into 1/2 inch cubes. - Stir the apple into the sauce to prevent browning. - Repeat until all the apples have been added. - Combine the remaining ingredients, blending well. - Refrigerate 2-4 hours.

Almond Granola Bars Recipe Ingredients: - 1/3 c. Butter - 3 c. Granola - 1 c. Chocolate chips - 1/2 c. Sliced almonds - 1/3 c. Shredded coconut - 1 can Sweetened condensed lowfat milk, (14 ounce.) Directions: - Preheat oven to 350 degrees. - Heat butter in 13 x 9 x 2-inch pan in heated oven. - Sprinkle granola over melted butter and bake 10 min. - Remove pan from oven and sprinkle chocolate chips, almonds and coconut over granola mix. - Pour sweet- ened condensed lowfat milk on top, proportionately. - Bake for 20 to 25 min. - Cold. - Cut into squares.

Warm Broccoli di Rape and Yukon Gold Potato Salad Ingredients: - 1 1/2 to 2 pounds broccoli di rape - 1 pound Yukon Gold potatoes, any size - 1/4 teaspoon or more salt - 4 tablespoons extra-virgin olive oil - dried peperoncino (hot red pepper flakes) Directions: - Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. - Peel the potatoes, and cut into 1-inch cubes. - Put the cubes in a pot with cold water to cover by several inches, and heat to a boil. - Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more. - Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander. - Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl. - Drizzle the olive oil all over the pieces, and toss gently. - Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home). - Toss, taste, and adjust the seasoning. - Serve on a big warm platter, or put portions on warm salad plates.

Quick Almond and Plum Cake Ingredients: - 4 tablespoons unsalted butter, softened - 1 cup all-purpose flour - 1 cup whole almonds (5 1/2 ounces) - 2/3 cup plus 3 tablespoons sugar - 2 eggs - 2 tablespoons canola oil - 1 teaspoon baking powder - 1 teaspoon pure vanilla extract - 1/3 cups milk - 6 ripe plums, preferably Black Friar or Santa Rosa - 1/2 cup plum jam - 1 tablespoon plum brandy or Cognac Directions: - Preheat the oven to 350. - Coat the inside of a 10-inch springform pan with 1/4 teaspoon of the butter; reserve the rest. - In a food processor, combine the flour, almonds and 2/3 cup of the sugar and process until a coarse powder forms. - Add the eggs, oil, baking powder, vanilla and remaining butter; process just until incorporated. - Add the milk and process just until the batter is smooth. - Pour the batter into the prepared pan; in should be about 3/4 inch deep in the pan. - Using the tip of a sharp knife, remove the pit from the stem end of each plum. - Rinse the whole pitted plums well in cold water and, while they are still wet, roll them in the remaining 3 tablespoons of sugar. - Push the plums down into the cake batter until half immersed, making sure to space them evenly. - Set the pan on a cookie sheet. - Bake in the center of the oven for 40 minutes, or until the cake is puffed and browned. - Let cool on a rack until lukewarm. - Mix the plum jam and brandy and brush the glaze over the lukewarm cake. - Remove the springform pan and cut the cake into 6 wedges; each serving should contain a plum. - Serve lukewarm or at room temperature.

Asian Noodle Salad Ingredients: - 1 clove garlic, minced - 2 teaspoons minced fresh ginger - 2 scallions, minced - 1 stalk fresh lemongrass, trimmed and minced (about 2 tablespoons) - 5 tablespoons fresh lime juice - 1/4 cup Thai fish sauce or soy sauce - 3 tablespoons honey - 1 tablespoon Vietnamese or Thai chili paste - 1 teaspoon freshly ground black pepper - Salt to taste - 6 ounces Chinese wheat or buckwheat noodles - 1 teaspoon salt - 1 teaspoon sesame oil - 2 cups diced cooked shrimp or lobster (optional) - 2 cups mung bean sprouts - 2 cups shredded Napa cabbage - 2 carrots, cut into matchstick slivers - 1 cucumber, peeled, halved lengthwise, seeded and cut into matchstick slivers - 1/4 cup fresh cilantro leaves, plus 4 whole sprigs for garnish - 1/4 cup fresh Thai or regular basil leaves, cut into slivers - 1/4 cup fresh mint leaves, cut into slivers - 2 jalapeno chilies or to taste, sliced thin - 3 tablespoons chopped dry-roasted peanut Directions: - Combine dressing ingredients in bowl, and whisk until honey dissolves. - Adjust seasoning to taste. - Set aside. - Cook noodles in boiling salted water until tender, about 5 minutes. - Drain in colander, rinse with cold water until cool, and drain. - Place noodles in salad bowl; toss with oil. - Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies. - Stir in dressing. - Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.

Potato, Pepper And Arugula Salad Ingredients: - 1 pound tiny new potatoes - 1 bunch arugula to yield 1 1/2 cups coarsely cut and tightly packed - 1 large roasted red pepper - 2 tablespoons light mayonnaise - 2 heaping teaspoons capers - A few shakes salt - Freshly ground black pepper Directions: - Scrub potatoes; do not peel. - Cook in water to cover until they are tender but firm. - Wash and trim stems from arugula, and dry it; cut coarsely. - Rinse and dice red pepper. - In serving bowl, mix mayonnaise, capers and red pepper. - When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. - Season with salt and pepper.

Classic Beef Fondue with Sour Cream and Horseradish Sauce Ingredients: - 3/4 cup sour cream - 2 tablespoons prepared horseradish - 1 whole scallion, white and green parts, finely chopped - 1 teaspoon fresh lemon juice - 1/4 teaspoon salt - 1/8 teaspoon freshly ground pepper - Vegetable shortening, for deep-frying - 2 pounds beef tenderloin, well trimmed, cut into 3/4-inch cubes Directions: - To make the horseradish sauce, combine the sour cream, horseradish, scallion, lemon juice, salt, and pepper in a small bowl. - Cover and let stand at room temperature for 1 hour for the flavors to blend. - (The sauce can be prepared up to 1 day ahead, covered and refrigerated. - Serve at room temperature.) - Makes about 1 cup. - Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. - Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375F. - Transfer the pot to a fondue burner with a high flame. - Allow guests to cook their meat to their own taste. - Serve with the horseradish sauce, along with any additional sauces.

tofu/cortege cheese saute Ingredients: - 350 grams Tofu/ Cottage cheese - 250 grams onion - 250 grams brocolli - 1 bell pepper - 1/4 cup burnt chilli garlic dressing - 1 tsp oregano - 10 ml olive oil - 1 zuchini Directions: - Cut all ingredients into small peices - Boil water. - Put brocolli and zucchini in hot water for 10 min - Heat olive oil in pan and put oregano in it. - Put cottage cheese and saute for 1 minute. - Put diced onion, bell pepper,broccoli, zucchini - Put burnt chilli garlic dressing with salt to taste and saute for 1 minutes - Serve hot

Pickled Grapes with Jicama and Celery Seed Ingredients: - 1 cup distilled white vinegar - 1 1/2 cups cider vinegar - 1/2 cup white grape juice - 1 cup white sugar - 1/2 cup brown sugar - 1 teaspoon celery seed, bruised with a rolling pin - 3/4 teaspoon ground turmeric - 2 teaspoons yellow mustard seed, slightly crushed with a rolling pin - 7 whole cloves - 1 teaspoon salt - Piece fresh ginger the size of your little finger, peeled and cut into rounds about the thickness of a dime - 3 red or green jalapeno peppers or other small chiles of your choice, thinly sliced - 4 cups mixed red and green seedless grapes - 1 medium jicama, peeled and cut into cubes about 3/8-inch thick (about 2 cups) Directions: - In a large, nonreactive saucepan, combine the vinegars, grape juice, white and brown sugars, celery seed, turmeric, mustard seed, cloves, and salt, and bring to a boil over medium-high heat. - Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars. - Remove from the heat, add all the remaining ingredients, and mix well to combine. - Cool to room temperature, then cover and refrigerate. - These pickles will keep, covered and refrigerated, for 2 to 3 months.

Cheesy Potato Skins With Creamy Dip Ingredients: - 4 large potatoes, baked adn cooled - 2 cups cheddar cheese, shredded - 12 cup bick's sweet pickle, chopped - 6 slices bacon, cooked and chopped - 1 cup sour cream - 14 cup horseman's horseradish - 1 tablespoon Dijon mustard - 1 teaspoon sugar Directions: - Preheat oven to 475F. - Cut potatoes in half lengthwise, then in quarters. - Scoop out potato, leaving 1/8-inch thick shell. - Use the potato for another use. - Place skins cut side up on baking sheet. - Bake in preheated oven for 10-12 minutes or until crisp. - Combine cheese, pickles, bacon. - Spoon mixture into skins, dividing evenly. - Return to oven and bake until cheese melts, about 5 minutes. - CREAMY DIP: Combine all ingredients and serve with potato skins.

Black Beans With Rice Recipe Ingredients: - 1 1/2 c. Black beans - 4 slc Bacon, minced & fried - 1/2 x Clove garlic, crushed - 1 x Onion, finely minced - 1 tsp Chili pwdr - 1 dsh Salt - 1 dsh Cayenne pepper Meat stock or possibly broth - 2 c. Rice, cooked Directions: - Soak beans overnight. - Boil beans till tender. - Drain. - Add in bacon, garlic, and onions. - Season with chili pwdr, salt and cayenne pepper to taste. - Add in sufficient meat stock to cover beans and simmer slowly till the beans fall apart a little and make a thick rich sauce. - Pour over mounds of hot cooked rice.

Dirty Risotto Ingredients: - 5 cups reduced-sodium chicken broth - 2 tablespoons butter - 2 ounces pancetta, chopped - 1 link (about 6 ounces) spicy Italian sausage, casing removed - 3/4 cup finely chopped onion - 1 cup chopped red bell pepper - 4 ounces button mushrooms, coarsely chopped - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 1/2 cups Arborio rice or medium-grain white rice - 3/4 cup dry white wine - 1/2 cup freshly grated Parmesan - 1 tablespoon chopped fresh Italian parsley leaves Directions: - In a medium saucepan, bring the broth to a simmer. - Cover the broth and keep warm over low heat. - In a large heavy saucepan, melt the butter over medium heat. - Add the pancetta and sausage and saute until golden brown, about 5 minutes. - Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. - Season with salt and pepper. - Add the rice and stir to coat. - Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. - Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. - Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. - Remove from the heat. - Stir in 3/4 of the Parmesan. - Transfer the risotto to a serving bowl. - Sprinkle with the parsley and remaining Parmesan and serve immediately.

Grilled Cheese Biscuitwiches Ingredients: - 12 oz Big country Buttermilk biscuits - 2 tbsp butter - 5 3oz. slices American cheese - 5 slice thin cooked ham Directions: - Separate dough into 10 biscuits. - Press each biscuit into a 4 inch circle. - In large nonstick skillet melt margerine on medium heat. - Fry biscuits in margerine for 2-3 minutes on each side or until golden brown. - Place cheese on and ham slices on 5 of the biscuits, top with remaining biscuits, cook 1 to 2 minutes until cheese is melted, turning once, serve with any flavor of progresso soup.

Toasted APB Sandwiches Ingredients: - 8 slices multigrain bread - 8 tablespoons peanut butter - 2 medium apples, halved cored and thinly sliced - 4 teaspoons cinnamon sugar - honey - 8 slices cooked bacon Directions: - Toast the bread and spread 1 tablespoon peanut butter on each slice while still warm so the peanut butter melts. - Arrange slices of apple on 4 slices of bread; sprinkle with cinnamon sugar. - Drizzle with honey. - To each with two slices of bacon and a slice of bread. - Cut in half and serve with remaining apple slices on the side.

Easy One Dish Meat Bake Ingredients: - 1 (16 ounce) package frozen broccoli, rinsed and drained - 1 (10 ounce) can cream of mushroom soup - 1 (10 ounce) can cheddar cheese soup - 1 cup milk - 3 cups cut up ham or 3 cups chicken or 3 cups beef - 12 teaspoon onion powder - 2 cups Bisquick baking mix or 2 cups jiffy pancake mix - 1 12 cups milk Directions: - Heat oven to 450F. - Mix vegetables, soups, 1 c milk, meat and onion powder in greased 9x13 baking dish. - Mix baking mix and milk. - Pour evenly over soup mixture. - Sprinkle with parsley if desired. - Bake 27-30 minutes or til lightly golden brown. - Let stand at least 5 minutes.

Jalapeno Brown Butter Ingredients: - 1/2 cup unsalted butter - 1 jalapeno pepper, stemmed, seeded and diced - Kosher salt and freshly ground black pepper to taste Directions: - Melt the butter in a small sauce pan set over medium heat, and when it foams, add the diced jalapeno. - Continue cooking, swirling the mixture occasionally and stirring with a spoon to prevent the milk solids from sticking to the bottom of the pan, until the butter has turned brown and gives off a toasted, nutty aroma, approximately 4 to 5 minutes. - Remove from heat, allow to cool slightly before tasting and add salt and pepper if desired. - Serve immediately with steamed clams, or as a sauce for sauteed fish.

Sweet and Hot Habanero Pork Ingredients: - 3 habanero or Scotch Bonnet chiles2 thinly sliced, 1 minced - 1 large garlic clove, minced - One 1-inch piece of fresh ginger, peeled and minced - 2 tablespoons plus 1 teaspoon olive oil - Two 8- to 10-ounce pork tenderloins - Salt and freshly ground pepper - 2 shallots, thinly sliced - 1/2 cup Riesling Kabinett or other German-style dry fruity white wine - 2 tablespoons Sauternes or other sweet wine - 2 tablespoons unsalted butter Directions: - In a small bowl, combine the minced habanero with the garlic, ginger and 1 teaspoon of the olive oil. - Rub the mixture all over the pork, cover and refrigerate for 6 hours or overnight. - Scrape the chile rub from the pork and season the meat with salt and pepper. - In a large skillet, heat the remaining 2 tablespoons of olive oil. - Add the tenderloins, cover and cook over moderate heat, turning occasionally, until browned all over and cooked through, about 16 minutes. - Transfer the pork to a cutting board and let rest for 5 minutes. - Add the shallots and sliced habaneros to the skillet, cover and cook over low heat until wilted, about 3 minutes. - Uncover and raise the heat to high. - Add the Riesling and simmer until reduced by half, about 2 minutes. - Add the Sauternes and remove from the heat. - Swirl in the butter and season with salt and pepper. - Carve the pork into thick slices and arrange on plates. - Spoon the habanero sauce on top and serve.

Pan-Fried Pakoras Ingredients: - 1 cup garbanzo bean flour - 1 Tbs. garam masala - 1/2 tsp. salt - 1/4 tsp. freshly ground black pepper - 2 Tbs. lemon juice - 1 cup plus 2 tsp. vegetable oil, divided - 1 small red onion, quartered and thinly sliced (1 cup) - 2 carrots, coarsely grated - 1/2 cup fresh or frozen green peas - 4 oz. firm tofu, drained and crumbled Directions: - Stir together garbanzo bean flour, garam masala, salt, and pepper in medium bowl. - Whisk in lemon juice, 2 tsp. - oil, and 1 cup cold water. - Let rest 5 minutes. - Fold onion, carrots, peas, and tofu into batter. - Heat remaining 1 cup oil in large skillet over medium-high heat. - Spoon 1 Tbs. - batter into hot oil for each pakora, about 6 at a time. - Cook 2 minutes, or until edges begin to brown. - Flip, and cook 2 minutes more, or until golden brown. - Transfer to paper-towel-lined plate to drain, and sprinkle with salt, if desired. - Repeat with remaining batter until you have 24 pakoras.

Easy Peanut Butter Shake Ingredients: - 1 cup milk - 1/2 cup peanut butter - 10 cubes of ice - 1 sugar (to taste) Directions: - In a blender mix the milk, peanut butter and ice...Blend well. - As soon as the ice is crushed and everything is mixed well...add the sugar blending and tasting to the desire taste...Enjoy!! - !

Shepherd's Pie Ingredients: - 1 lb ground chuck (or regular ground beef, ground turkey or whatever's on sale) - 14 medium onion, chopped - 2 carrots, peeled and sliced diagonally - 6 medium potatoes, boiled and mashed, add - milk - salt, and - butter, as usual - 1 (1 1/4 ounce) package brown gravy mix - 34 cup shredded sharp cheddar cheese - left over mixed vegetables, like green beans, peas, corn etc. (optional) Directions: - Brown ground chuck with chopped onions and drain, then set skillet aside while finishing the next steps. - In two separate pots cook carrots and prepare mashed potatoes if not already done. - Prepare gravy per package directions and add to ground beef, along with carrots and mushrooms (and any additional veggies). - Cover and simmer on medium heat for a few minutes until thickened. - Place beef mixture into a medium sized casserole dish and cover with mashed potatoes. - Drag a fork over the top of potatoes and sprinkle with the amount of cheese desired. - Place in 350-degree oven just long enough to melt the cheese. - YUM!

Vegan Shepherd's Pie - Gardner's Pie? Ingredients: - 1 12-2 kg potatoes - 12 cup vegetable broth - 1 tablespoon margarine, vegan - 2 tablespoons olive oil - 1 small onion, chopped - 2 garlic cloves, minced - 1 teaspoon cumin powder - 1 red pepper, chopped - 2 carrots, diced - 1 celery rib, diced - 1 cup cauliflower floret - 2 cups cabbage, shredded - 1 large zucchini, diced - 1 cup mushroom, chopped - 1 cup frozen corn - 1 cup frozen peas - 1 cup frozen green beans - 1 (14 ounce) can diced tomatoes - 1 teaspoon salt Directions: - Preheat oven to 190C. - Skin the potatoes if you like - I usually don't. - Cut them into chunks and boil until they are ready for mashing - about 20 minutes. - Mash them with the veggie broth and margarine until they have a good stiff consistency - you don't want them gluey. - In a large pan or wok - I always use the wok - cook the onion about 4 minutes. - Add the cumin and garlic and cook an additional minute. - Add all the remaining fresh veggies and saute for about five minutes. - Add in the frozen veggies, the canned tomatoes and the salt. - Stir to mix thoroughly and cook another 2 or 3 minutes. - Pour the veggie mixture into a large baking pan - I use 9x13 inches. - Carefully cover the top with the mashed potatoes. - Bake for about 30 minutes until the potatoes just start to brown.

Easy Reuben Dog Ingredients: - 1 hot dog bun - 1 hot dog - 2 tablespoons sauerkraut - 2 tablespoons swiss cheese, grated - 1 tablespoon thousand island dressing Directions: - Toast hot dog bun and cook your hot dog using your preferred method (I like grilled or pan fried). - Place hot dog in bun, top with sauerkraut, cheese, and dressing. - Enjoy!

Miso Flavored Hot Pot with Chicken Thigh and Vegetables Ingredients: - 800 ml Dashi stock broth - 4 tbsp Hatcho miso (or red miso) - 2 clove Garlic - 1 knob Ginger - 2 tbsp Sake - 2 tbsp Mirin - 2 Chicken thigh - 1/8 Napa cabbage - 1/2 bag Chrysanthemum greens - 1/2 bunch Shimeji mushrooms - 1 pack Enoki mushrooms - 1 Japanese leek - 1/4 Daikon radish, medium - 1/2 Carrot, medium - 1 block Tofu - 1 pack Shirataki noodles - 2 servings Udon noodles Directions: - Grate the garlic and ginger. - Cut all the ingredients into bite-size pieces. - Boil dashi in a clay hot pot and add marked ingredients. - Dissolve the miso well. - Add other ingredients starting with ones that take longer to cook. - Cover with a lid and cook over medium heat. - Skim off scum and cook until all ingredients are cooked through.

Dempsey Ingredients: - Ice - 1 1/2 ounces London dry gin - 1 1/2 ounces Calvados - 2 dashes of absinthe - 2 teaspoons grenadine, preferably homemade Directions: - Fill a pint glass with ice. - Add all of the remaining ingredients and stir well. - Strain into a chilled coupe.

SOUTH BEACH DIET 100 Calorie Snack Bar Ingredients: - 1 KRAFT - 4 oz. vanilla low-fat yogurt - 1 small banana - 8 fl oz (1 cup) , favorite flavor Directions: - Enjoy your SOUTH BEACH DIET snack bar with yogurt and a banana. - Serve snack with a glass of CRYSTAL LIGHT.

Tropical Salad Ingredients: - 8 ounces pineapple, tidbits, drained - 11 ounces oranges, mandarin, drained - 1 cup grapes, cut in halves - 1 cup marshmallows, mini - 1 cup coconut, shredded - 8 ounces whipped topping - 1 cup walnuts, chopped (optional) Directions: - Mix fruit, marshmallows and coconut in large bowl. - Fold in whipped topping and walnuts. - Refrigerate 2-3 hours.

Firehouse Spaghetti Ingredients: - 1 pound Ground Meat, Your Choice - 1/2 cups Yellow Onion, Diced - 3 cloves Garlic, Minced - Salt And Pepper - 2 cans (10 Oz. Size) Rotel - 1 can (10 Oz. Can) Cream Of Mushroom Soup - 12 ounces, fluid Spaghetti Sauce - 2 jars (5 Oz. Size) Old English Cheese - 12 ounces, weight Linguine Noodles - Parmesan Garnish, Optional Directions: - First, if youve never heard of Old English cheese (nor seen it in Grandmas fridge), it is a processed cheese product found near the Velveeta. - It comes in small glass jars, perfect for a pimiento cheese sandwich. - Brown your ground meat over medium heat, add in your diced onion, garlic, and salt and pepper. - I do believe I add garlic to every savory dish I make. - It cleans the heart, you know! - Saute for 56 minutes until the onions are soft, and the mixture is fragrant. - Add in your liquids (Rotel, sauce, soup, and cheese) and cook for another 2025 minutes, slow and low, baby. - Meanwhile, boil your water, and cook your noodles according to package instructions. - I chose to balance out my creamy sauce with WHOLE WHEAT noodles! - Theyre delicious I think, a little nuttier. - (He hee, I said the same thing about my crock pot oatmeal.) - Once you drain your noodles, return to the pot, add your sauce, stir and serve! - Garnish with (lots of) parmesan! - Molto bene! - (Thats Italian for very good!)

Hearty Seafood And Potatoes Recipe Ingredients: - 1 1/2 pound fresh or possibly frzn seafood (fish, scallops, shrimp, crab, etc.) - 1 can cream of shrimp soup - 1/2 c. lowfat sour cream - 1 tbsp. minced onion - 1 tbsp. horseradish - 1/4 teaspoon paprika - 1 pound frzn tater tots or possibly rounds Directions: - Place seafood in baking dish. - Combine soup, lowfat sour cream, onion, horseradish and paprika. - Pour over the seafood and put potatoes on top. - Bake in preheated 400 degree oven for 30 to 40 min till seafood is cooked.

Mom's Tuna Macaroni Salad Ingredients: - 1 packages elbow macaroni - 1 can tuna - 3 hard boiled eggs - 1/2 cup mayonnaise or miracle whip - 2 tbsp olive oil - 1/4 cup diced onion - 1/4 cup pickle relish - 1 tsp paprika Directions: - Cook macaroni according to packag, drain - In a large bowl, mix all the other ingredients - Add macaroni to bowl and top with sliced eggs. - Sprinkle with paprika - Chill for 1 hour

Basic calzone dough Ingredients: - 1 cup Warm water - 1 packages Granulated dry yeast - 3 Unbleached flour - 2 tbsp Olive oil - 1/2 tsp Salt - 1 Extra flour for dusting surface Directions: - Place water in 2 quart mixing bowl, sprinkle yeast over top. - Mix gently with wooden spoon until fully dissolved. - Stir in half the flour, 2 tablespoons oil and the salt. - Using a wooden spoon, combine well, then gradually add the rest of the flour. - The dough should now be a large sticky mass. - When it begins to stick together and come away from the sides of the bowl, turn it out on a floured surface and begin to knead. - Knead until the dough is no longer sticky. - Place the ball of dough in a 2-3 quart bowl that has been lightly oiled, rolling the ball around until the surface is coated with oil. - Cover the top of the bowl with plastic wrap and let stand in a warm place for about 1 1/2-2 hours, or until doubled in size. - Later uncover the bowl and punch down the risen dough, expelling the gasses. - The dough is now ready to be used. - (for finer textured crust allow the dough to rise a second or even a third time)

Individual Florentine Frying-Pan Pizza Ingredients: - 3 tablespoons EVOO (extra-virgin olive oil) - 1/2 pound cremini mushrooms, sliced - Salt and pepper - 2 tablespoons butter - 2 garlic cloves, grated or minced - 2 tablespoons all-purpose flour - 1/2 cup milk - Freshly grated nutmeg - 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel - 1 pound store-bought pizza dough, quartered - 1 cup shredded Italian Fontina or Provolone cheese - 1/4 cup grated Parmigiano-Reggiano cheese, a handful Directions: - Preheat the oven to 425F. - Heat a medium nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. - Add the mushrooms and saute until golden brown. - Season them with salt and pepper, then remove to a plate. - Lower the heat to medium-low, then add the butter to the pan and melt. - Add the garlic and stir for 1 minute, then sprinkle the flour into the pan and whisk for a minute. - Whisk in the milk and season with salt, pepper, and nutmeg. - Add the mushrooms back to the skillet and stir them into the sauce. - Separate the drained defrosted spinach with your fingers to loosen it up as you add it to the pan. - Stir the spinach into the mushrooms and sauce. - Remove from the heat. - Roll out 1/4 pound of pizza dough to form a round large enough to cover the bottom and sides of a 6-inch skillet. - Wrap and freeze the unused pizza dough in 1/4-pound individual portions. - Heads up: If your skillet handle isnt oven-safe, wrap the handle a couple of times with aluminum foil. - Drizzle the remaining tablespoon of EVOO into the skillet and coat the sides with a pastry brush. - Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet. - Fill the dough with the mushroom and spinach mixture and top with Fontina or Provolone and the Parmigiano cheeses. - Pop in the oven and bake for 35 to 45 minutes, until the edges and bottom of the crust are golden brown.

Slow-Cooker Santa Fe Chicken Ingredients: - 4 small boneless skinless chicken breasts (1 lb.) - 1 can (15 oz.) black beans, rinsed - 1 pkg. (10 oz.) frozen corn - 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme - 2 Tbsp. flour - 1 cup TACO BELL Thick & Chunky Salsa, drained - 3/4 cup fat-free reduced-sodium chicken broth - 1 cup long-grain brown rice, uncooked - 1 cup crushed tortilla chips - 2 Tbsp. chopped fresh cilantro Directions: - Place chicken in slow cooker; top with beans and corn. - Whisk next 4 ingredients until blended; add to slow cooker. - Cover with lid. - Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours). - Cook rice as directed on package. - Serve rice topped with chicken mixture, crushed chips and cilantro.

Cookies Ingredients: - 2 1/4 cup flour - 1 tsp baking soda - 1 cup butter(softened) - 3/4 cup brown sugar(packed) - 1/4 cup white sugar - 1 box 3.4oz instant vanilla pudding - 2 eggs - 1 tbsp vanilla extract - 2 cup semisweet chocolate chips Directions: - Pre-heat oven to 350. - Sift together flour and baking soda, set aside. - In mixer, slowly combine butter, brown sugar, white sugar, pudding, eggs, and vanilla. - Add flour with baking soda to mix. - Place on cookie sheet. - I prefer a cookie scoop for more uniform cookies. - Put in oven 12-15 minutes depending on your oven. - Remove, let set 5 to 6 minutes. - Move to cooling rack. - Serve or freeze.

Papaya Salsa Ingredients: - 1 medium papaya, cleaned and diced - 13 cup ripe tomatoes, cleaned and diced (1 medium) - 14 cup parsley, chopped - 14 cup chives, chopped - 14 cup sweet gherkin, chopped - 14 cup red pepper, diced - 3 tablespoons small capers - 14 cup rice wine vinegar - 1 clove garlic, minced - 13 cup virgin olive oil - salt and pepper Directions: - In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. - In small bowl combine vinegar and garlic. - Whisk in olive oil and blend well. - Pour over papaya mixture, toss, adding salt and pepper to taste.

A Garden Of Spring Tulips Cake Recipe Ingredients: - 1 pkt Betty Crocker Super Moist lemon cake mix - 1 1/4 c. Water - 1/3 c. Vegetable oil - 3 x Large eggs - 1 tub Betty Crocker Creamy - 20 x Gumdrop Tulips - 10 x Green leaf-shaped grumdrops - 20 x Green toothpicks - 20 sm Assorted colored gumdrops Directions: - Heat oven to 350 . - Generously grease and flour 2 round pans 8 or possibly 9x 1 1/2 inches. - Beat cake mix (dry), water, oil and Large eggs on low speed 30 seconds. - Beat on medium speed 2 min. - Pour into pans. - Bake 25 to 34 min or possibly till cake springs back when touched lightly in center. - Cold 10 min; remove from pans. - Cold completely on wire rack. - Fill layers and frost cake with frosting. - Garnish with Gumdrop Tulips. - Gumdrop Tulips: Cut green gumdrops horizontally in half for leaves. - Thread 1 leaf half onto middle of each toothpick. - Snip bottom of each gumdrop 4 times to create tulip petals. - Place on end of toothpick. - Yield: 12 to 16 servings

moroccan chicken kabob tapas Recipe Ingredients: - 1lb chicken breast fillets - 3 tbsp extra virgin olive oil plus a bit extra - 1 lemon, juiced - 2 garlic cloves, crushed - 11/2 tsp ground cumin - 1 tsp ground coriander - 1tsp hot or sweet smoked Spanish paprika - 1/4 tsp ground cinnamon - 1/2 tsp dried oregano - salt - chopped fresh flat leaf parsley to garnish Directions: - Cut chicken into 1 inch cubes. - Put in all remaining ingredients, except parsley, in large bowl and whisk together. - Add chicken and toss with marinade until well covered. - Marinate in refrigerator for 8+ hours. - Stirring or turning over 1-2 times if possible. - Preheat broiler or BBQ. - Thread chicken onto skewers leaving a small space in between each piece. - Brush the rack with oil. - Add kabobs and cook, turning 4-6 times, for 15 minutes or until all sides are browned. - Server hot sprinkled with fresh parsley

Fruit Pizza Ingredients: - 1- 1/2 cup Flour - 1/2 cups Powdered Sugar - 3/4 cups Butter - 2 packages (8 Oz. Package) Cream Cheese, Softened - 1/2 cups Powdered Sugar - 1- 1/2 teaspoon Vanilla - Fruit, For Topping - 1 cup Pineapple Juice - 2 Tablespoons Cornstarch - 1/2 cups Sugar Directions: - Crust: Mix flour, powdered sugar and butter together; press into an ungreased pizza pan. - Bake crust for 20-30 minutes at 3oo degrees. - Icing/Frosting: Mix together softened cream cheese, powdered sugar and vanilla. - Spread on crust once it has cooled. - Arrange desired fruit on top. - You can really use any type of fruit that you like; This recipe is flexiblestrawberries, kiwi, pineapple, grapes, berries, mandarin oranges, bananaswhatever you like. - Glaze: Cook pineapple juice, cornstarch, and sugar in a small saucepan over medium low heat. - Cook until sauce is clear. - Drizzle over fruit. - Refrigerate until ready to serve. - This can be made up to 1 day in advance.

MINUTE RICE Vegetarian Chili Ingredients: - 1 each: onion, clove garlic, red pepper and celery, chopped - 1 Tbsp. oil - 1 (28 oz/796 mL) can stewed tomatoes - 1 (14 oz/398 mL) can kidney beans, drained - 1 (12 oz/341 mL) can whole kernel corn - 2 Tbsp. chili powder - 1-1/4 cups Minute Rice Brand Rice Directions: - COOK onion, garlic, pepper and celery in oil until tender crisp. - ADD tomatoes, kidney beans, corn and chili powder. - Bring to a boil. - STIR in rice. - Cover, remove from heat and let stand 5 minutes.

Quick Minty Fudge Ingredients: - 1 (8 ounce) packagesemi-sweet chocolate squares - 1 (6 ounce) package white chocolate baking squares - 1 (16 ounce) container vanilla frosting - 14 teaspoon mint extract - 3 drops food coloring (your choice) - 12 teaspoon vegetable oil Directions: - Prepare and 8x8 baking pan by lining with parchment paper. - Place the pan in the freezer. - In a small saucepan melt white chocolate squares with 1/2 the container of vanilla frosting. - Add the food coloring and mint extract and mix well. - Once melted and a smooth consistency, remove pan from freezer and evenly spread chocolate mixture in the pan. - Return the pan to the freezer. - In the same saucepan, melt 6 ounces semi-sweet chocolate with the remaining half of the vanilla frosting. - Once melted and a smooth consitency, remove pan from the freezer and evenly spread chocolate on top. - Return the pan the the freezer. - In same saucepan, melt the remaining 2 ounces of semi-sweet chocolate with the oil until a smooth consistency. - Allow to cool slightly before placing in a small sandwich baggie. - While chocolate sauce is cooling in the baggie, remove the pan from the freezer. - If the mixture is still warm, allow to remain in the freezer until completely cooled. - Remove the parchment paper from the pan when completely cooled. - Invert the fudge so that the parchment paper can be peeled away. - Cut a small tip from the corner of the sandwich baggie and drizzle the chocolate sauce over the fudge as a garnish. - Allow to sit a few minutes while sauce sets up, then cut into small squares. - Arrange on a platter and serve. - Leftovers may be stored in an air-tight container.

Ranch Chiles Rellenos with Ancho Chile Salsa Recipe Ingredients: - 6 poblano or Anaheim chiles - 4 ounces Monterey Jack cheese, cut into 6 long strips - 1/4 teaspoon dried Mexican oregano - 1/4 cup all-purpose flour - 1/4 teaspoon sea salt - 1 tablespoon vegetable oil - 1 extra-large egg white, beaten until light and frothy - Ancho Chile Salsa Directions: - Preheat the oven to 400 degrees F. - Char the chiles on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a hot broiler until the skin begins to pull away from the pepper. - Wrap in paper towels until cool. - Handle the peppers carefully so they do not tear. - Use the paper towel to rub off the blistered skin. - Leave the stems on. - Make a 2-inch slit lengthwise in each chile and remove the seeds. - Tuck a piece of cheese into each chile and fold the chile over to completely enclose the cheese, so it doesnt ooze out when it melts. - Over a small bowl, rub the oregano between your palms to bring out the flavor. - Add the flour and salt and stir to combine the mixture. - Spread the flour on a plate. - In a 10-inch saute pan, heat the oil over medium heat. - Dip each chile into the flour to coat on all sides, and brush off any excess, then dip into the egg white. - Carefully set into the hot pan and cook until the cheese is melted and the chiles are golden brown on both sides. - Serve with .

Curried Red Lentil and Vegetable Soup Ingredients: - 1 tablespoon olive oil - 1 onion, sliced - 2 garlic cloves, finely chopped - 1 tablespoon curry powder (more or less to taste) - 1 teaspoon chili powder (more or less to taste) - 12 cup red lentil - 1 yellow potato, diced - 2 carrots, sliced - 4 stalks celery, sliced (including leaves) - 4 cups vegetable broth - salt and pepper - chili sauce (optional garnish) - fresh cilantro (optional garnish) Directions: - Cook the onions in the oil until slightly tender. - Add the garlic and cook for another minute. - Add spices, stir, and cook for another minute. - Add lentils and veggies. - Add enough broth to cover the veggies. - Bring to a boil. - Lower heat and simmer for 25 minutes or until veggies are tender, stirring occasionally and adding more broth or water if needed. - Season to taste with salt and pepper. - If desired, serve with fresh cilantro and chili sauce to taste.

Crockpot Honey Sesame Chicken Ingredients: - 4 whole Boneless, Skinless Chicken Breasts - 1 cup Honey - 1/2 cups Soy Sauce - 1/4 cups Ketchup - 2 Tablespoons Vegetable Oil - 2 cloves Garlic, Minced - 1/4 teaspoons Red Pepper Flakes (optional) - 4 teaspoons Cornstarch - 6 Tablespoons Water - Salt And Pepper, to taste Directions: - Season both sides of chicken with lightly with salt and pepper. - Put it into your crockpot. - In a small bowl, combine honey, soy sauce, ketchup, oil, garlic and pepper flakes. - Pour this over the chicken. - Cook on low for 3-4 hours or on high 1 1/2-2 1/2 hours, or just until chicken is cooked through. - Remove chicken from crockpot but leave sauce in there. - Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into the crockpot. - Stir to combine with sauce. - Replace lid and cook sauce on high for ten more minutes or until slightly thickened. - I actually added more cornstarch in a bowl with some of the liquid from the crockpot, stirred it and added it into the pot to thicken it a bit more. - The liquid seemed a little thin to me. - Use your own judgement. - Cut chicken into bite size pieces, then return it to the pot and toss with sauce before serving. - Sprinkle with sesame seeds and serve over rice or noodles. - Recipe adapted from: Six Sisters Stuff.

Avocado & Tomato Sandwiches With Lemon Myrtle & Pepperbe Ingredients: - 13 ripe avocado - 23 ripe tomatoes, sliced - 2 arugula leaves - 2 slices multi grain bread or 2 slices rye bread - ground lemon myrtle or lemons, baln or lemon verbena - ground pepperberry seasoning - salt - lime (optional) - cilantro (optional) - 8 ounces australian shiraz wine (optional) Directions: - Spread avocado on one side of bread, squeeze optional lime over avocado then place arugula and tomato on avocado and season to taste with lemon myrtle, ground pepperberry, and optional cilantro. - Bog in! - ;). - with a glass of Australian Shiraz.

Haute Camping: Chocolate Coffee Potatoes Ingredients: - 1 1/2 pounds small potatoes (fingerlings, new potatoes, honey golds, etc.) - 2 tablespoons coffee grinds - 1 tablespoon olive oil - sea salt, to taste - 1/4 cup dark chocolate, chopped (you can also use chocolate chips) Directions: - Transfer potatoes to 2 pieces of aluminum foil stacked on top of each other. - Place two more pieces of aluminum foil on top of the potatoes and crimp the top and bottom of the edges together to create an aluminum foil packet.

Crispy Chinese Noodles Recipe Ingredients: - 2 to 3 c. veg. oil, vegetable, (depends on size of wok or possibly pot used) - 1 pkg. egg roll wrappers, thoroughly thawed, (don't use spring roll wrappers) - 1 jar Duck sauce - 1 bottle Chinese warm mustard sauce Directions: - Put oil into a Warm wok. - Heat oil till warm, place a wooden chop stick, if bubbles vigorously, oil is ready. - Cut egg roll wrappers into 1 inch to 1 1/2 inch strips. - Place strips into warm oil, 2 or possibly 3 at a time. - When starting to brown, turn over, remove quickly when golden. - Avoid burning. - Place on paper towel. - Serve with Duck sauce and mustard.

Microwave Fudge Ingredients: - 2 cups brown sugar - 1 cup white sugar - 1 tablespoon corn syrup - 23 cup canned milk - 1 tablespoon margarine or 1 tablespoon butter - 1 teaspoon vanilla Directions: - Line a 9x9 pan with parchment paper. - Fill sink with cold water. - In a 3 quart microwave safe bowl mix together the brown sugar, white sugar, corn syrup and canned milk. - Microwave 9 minutes at full power, stirring half way through the cooking time. - At end of cooking time, add margarine to fudge, and place bowl into cold water. - Beat fudge with an electric hand held beater until margarine is melted. - Add vanilla, beat in quickly as fudge starts to set quickly. - Pour into pan, let cool. - Before it hardens, score with a knife to make it easy to cut. - To make chocolate fudge add 1/2 cup of cocoa powder to sugar mixture before microwaving.

Chocolate Chip Cookies Ingredients: - 1 cup brown sugar - 1/2 cup butter (melted) - 1 1/2 cup all-purpose flour - 1 eggs - 1 tsp vanilla - 1 tsp baking powder - 100 grams chocolate chips Directions: - Preheat oven to 160C - Place brown sugar and butter into a large bowl and mix together - Add the rest of the ingredients and mix - Place teaspoons of dough onto greased cookie sheets - Place in the oven and bake at 160C for 15-20 minutes

Simple Sticky Rice Flour Crepe Ingredients: - 100 grams Shiratamako - 150 ml Milk - 1 Egg - 1 Margarine (butter also OK) - 1 Pancake syrup - 1 Powdered sugar Directions: - Add the milk to the shiratamako a little at a time and expand. - Next, add the egg and mix well. - Apply a thin coating of oil to a frying pan and pour in the batter in a thin rounded shape. - Cook both sides. - Transfer your cooked crepes to a plate and top with margarine and syrup. - Create layers of crepe -> margarine -> syrup and repeat. - Dust with sifted powdered sugar and it's complete!

Dreamy Winter Night Ingredients: - hot cocoa - 1 ounce Amaretto Directions: - Combine in mug. - Top with whipped cream.

Spicy Macaroni and Cheese Ingredients: - 2 cups elbow macaroni, cooked until almost al dente - 16 ounces cheddar cheese, shredded, divided - 8 ounces monterey jack pepper cheese, shredded - 2 teaspoons all-purpose flour - 12 teaspoon salt - 12 teaspoon black pepper - 12 teaspoon cayenne pepper - 12 teaspoon dry mustard - 18 teaspoon nutmeg - 4 tablespoons sour cream - 1 egg, beaten - 1 cup heavy cream - 1 cup half-and-half - 4 slices bread, cubed - 1 tablespoon butter Directions: - In large bowl, toss together pasta with pepper jack cheese and half the cheddar cheese and pour into greased 2 quart baking dish. - In same bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, cream and half-and-half. - Pour mixture over the pasta/cheese mixture and top with remaining cheddar cheese. - Bake uncovered until top is just beginning to brown, about 35 minutes. - Meanwhile, in a skillet over medium heat, melt butter and add bread cubes and toast until golden. - Spread bread cubes on top of macaroni and cheese and continue baking until golden brown, about 10 minutes, more.

Lard and Cracklings Ingredients: - 1 pound pork fat, chilled leaf lard or fat back, preferably from humanely raised pork - Salt, cayenne, paprika, black pepper, five-spice powder or other spice mix for seasoning, optional Directions: - Chop the fat into 3/4-inch cubes and place in a small covered saucepan set over low heat. - Add 1/2 cup water and bring to a simmer. - Stir after 30 minutes. - Continue to cook, letting it bubble, and stir from time to time. - When the water boils off, render for about 2 hours. - The lard will clarify, and the cracklings will shrivel and shrink. - As it cooks, watch and listen: turn down the heat or take the pan off the heat if it smokes or if the lard starts to brown. - When the cracklings are lightly golden and have almost stopped bubbling, remove them and drain on paper towels or a brown paper bag. - Strain the lard through a cheesecloth into a jar or bowl, where it will keep, covered, in the refrigerator for several weeks. - Try a crackling. - If it is not crunchy and appetizing, crisp the rest on a baking sheet in a 375-degree oven for 15-20 minutes. - Season if youd like, then cool on paper towels. - Cracklings, well drained and lightly covered, will keep at room temperature for at least a week.

Spinach Salad With Strawberries and Lemon Dressing Ingredients: - 1 (10 ounce) bag fresh spinach, washed and stems removed - 2 cups fresh strawberries, sliced - 12 cup vidalia onion, sliced - 1 tablespoon parmesan cheese, fresh grated - 2 lemons, zest of - 13 cup fresh lemon juice (about 1 1/2 lemons) - 3 tablespoons Splenda sugar substitute - 1 tablespoon oil - 1 dash fresh ground pepper, to taste Directions: - Combine spinach, onion, and strawberries. - Whisk together lemon juice, Splenda, zest, oil, and pepper. - Let sit while sugar dissolves. - Just before serving, pour dressing over salad ingredients and sprinkle with fresh parmesan.

Challah Ingredients: - 3 packages active dry yeast - 1 1/3 cups warm water (l00 to 115, approximately) - 1 tablespoon granulated sugar - 1 tablespoon coarse salt - 3 tablespoons softened butter - 3 eggs - 5 to 5 1/2 cups all-purpose flour - 1 egg yolk mixed with 1 teaspoon cold water - Poppy seeds Directions: - Proof the yeast in the lukewarm water in a large bowl. - Add the sugar, salt, butter, eggs, and 5 cups of the flour, a cup at a time. - Beat thoroughly with a wooden spoon or with the hands. - Gradually add more flour until the dough is very stiff. - Turn the dough out on a board sprinkled with flour. - Knead until the dough is smooth and elastic, approximately 10 minutes. - Place the dough in a very large buttered bowl, and turn to coat the surface with butter. - Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 to 2 hours. - Punch the dough down and divide into six equal parts. - Roll each portion into a rope about 1 inch in diameter on a lightly floured board. - Braid three ropes together to make two loaves. - Place the breads about 6 inches apart on a buttered baking sheet. - Cover and let rise in a warm place until almost doubled in bulk. - Brush the tops of the loaves with the egg wash and sprinkle with poppy seeds. - Bake in a preheated 400 oven for 35 to 45 minutes, or until the loaves sound hollow when tapped with the knuckles. - Cool on racks.

Braided Sweet Potato Bread Ingredients: - 1 pkg yeast, active dry - 1/4 cup water warm - 1/4 cup safflower oil - 1 teaspoon thyme - 1 1/2 cup sweet potatoes, or yams sweet potato, mashed - 3 tablespoons honey - 1 cup soy milk - 3 cups whole wheat flour - 1 cup flour, all-purpose - 1/2 cup cornmeal - 1 1/2 teaspoon salt - 1 x soy milk for brushing loaves Directions: - Combine yeast & water & let stand for 10 minutes. - Stir in oil & thyme, followed by potatoes, honey & soymilk. - Stir gently until mixture is smooth. - In another bowl, combine flours, cornmeal & salt. - Make a well in the centre & pour in wet mixture. - Mix together, then knead in a floured bowl for 10 minutes. - Let rise, covered until doubled in bulk. - Punch down dough & divide into 6 pieces. - Roll each piece into a long coil with hands, about 1-inch in diameter. - To make each loaf, braid 3 coils & pinch ends together. - Place on a floured baking sheet, cover with damp cloth & let rise until doubled in bulk. - Brush tops with soymilk & bake in a preheated 350F (180C) for 40 to 50 minutes, until tops are golden.

Chicken Barley Soup Ingredients: - 2 tablespoons peanut oil - 2 pounds skinless, boneless chicken thighs and breasts, cut into 2-inch cubes - 1 large Spanish onion, chopped - 2 celery stalks, chopped - 2 carrots, peeled and chopped - 2 teaspoons dried thyme leaves - 2 bay leaves - 1 teaspoon kosher salt - 1/2 teaspoon ground black pepper - 8 cups Blonde Chicken Stock - 1 cup uncooked pearl barley - 1/3 cup dry vermouth - 1/4 cup chopped fresh Italian parsley Directions: - Heat the oil in a large stockpot over medium heat. - Add the chicken pieces and brown on all sides. - Remove the chicken from the pan with a slotted spoon, reserving the oil in the pan, and set aside. - Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender. - Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables. - Return the chicken to the pan and add the stock and pearl barley. - Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the barley is tender. - Stir in the vermouth and simmer for 2 minutes to heat through. - To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley. - Variation: - Beef Barley - Saute 3 pounds of beef short ribs in 2 table-spoons of vegetable oil until browned on all sides, add 10 cups of mineral or filtered water and bring to a boil reduce heat, partially cover, and simmer for 45 minutes, remove the beef ribs with a slotted spoon, reserving the stock, and when cool enough to handle, pull the meat from the bones and set aside, strain the stock to remove solids, remove surface oil, and reserve 8 cups. - Proceed as directed to Step Return the beef and stock to the pan and stir in the pearl barley. - Continue with the recipe.

Chicken And Spaghetti Bake Recipe Ingredients: - 1 1/4 c. spaghetti (2 inch pcs) - 2 c. cooked white chicken, minced in chunks - 1/4 c. chopped pimento (optional) - 1/4 c. chopped green pepper - 1 can mushroom soup - 1/2 c. chicken broth - 1/8 teaspoon celery salt - 1/8 teaspoon pepper - 1/2 grated onion - 1 1/2 c. grated sharp cheese Directions: - Cook spaghetti till barely tender. - Drain and mix remaining ingredients, except 1/2 c. grated cheese. - Add in to spaghetti and toss. - Pour in 1 1/2 qt casserole. - Sprinkle 1/2 c. cheese over top. - Bake uncovered at 350 degrees for 45 min.

Chicken Won Ton Soup Ingredients: - 1 (12 ounce) package wonton skins - 1 lb very lean ground turkey - 1 (8 ounce) can water chestnuts, divided - 14 cup onion, chopped fine - 1 tablespoon soy sauce - 12 teaspoon ground ginger - 1 -2 garlic clove, minced - 2 teaspoons dry sherry - 14 teaspoon salt - 14 teaspoon pepper - 1 egg, beaten - 4 cups imagine organic chicken broth - 2 cups water - 1 head bok choy, chopped - 14 cup onion, chopped - 12 cup celery, chopped - 1 cup white mushroom, sliced - 1 lb chicken breast, sliced into strips - 1 tablespoon soy sauce - 14 teaspoon pepper - salt, to taste - 2 green onions, sliced for garnish Directions: - To make the won tons: combine the ground turkey, 1/3 cup of the water chestnuts (chopped fine) [save the rest for the soup], onions, soy sauce, salt, pepper, ginger, garlic and sherry. - In a small bowl, beat the egg. - Place 1 won ton skin on countertop or other flat surface (cover remaining skins to keep pliable) Mound 1 teaspoon of the meat filling in one corner. - Fold that corner over filling and roll to tuck point under. - (see photo on won ton wraps/if available) Moisten the 2 side corners with egg and bring together, overlapping slightly. - Pinch together firmly to seal. - Repeat with remaining skins. - Cover and refrigerate until ready to use. - To make the soup: In a large soup pot add the chicken broth and the water. - Bring to a boil and add the chicken. - Simmer for 20 minutes and add salt, soy sauce and and pepper. - Add add mushrooms, celery, onion, left over water chestnuts and bok choy. - Bring soup back to a boil and add the won tons. - Simmer for 10 minutes. - Add green onion on top and serve with white rice. - Note: This soup is "thick" with won tons. - If you prefer to use less, you can freeze some of them on a baking sheet until firm and then transfer them to a plastic bag and return to freezer for another time. - (Do not freeze them uncooked if you plan to deep fry them).

Nut Brittle Ingredients: - 12 cup peanut butter, toasted cashew butter or toasted almond butter - 1 teaspoon baking soda - 1 teaspoon vanilla - 1 cup sugar - 1 cup light corn syrup - 2 tablespoons water - 1 12 cups raw peanuts, cashews or unblanched almonds - 1 cup butter or 1 cup margarine Directions: - Melt peanut butter in top of double boiler over medium heat, stirring constantly. - Reduce heat to low. - Let stand, stirring occasionally. - Lightly grease 16X 14-inch baking sheet. - Set aside. - Blend baking soda and vanilla in small bowl until smooth. - Combine sugar, corn syrup and water in saucepan. - Bring to a boil over medium-high heat, stirring constantly. - Add nuts and butter. - Return to a boil, stirring constantly. - Reduce heat to medium. - Boil until temperature registers 280F on candy thermometer, stirring constantly. - Remove saucepan from heat. - Stir in peanut butter until well blended. - Stir in vanilla mixture until well blended. - Immediately pour mixture evenly over prepared baking sheet. - Quickly roll out brittle with buttered rolling pin to as thin as possible. - Cool completely on baking sheet. - Break into pieces. - Store tightly covered at room temperature up to 1 week.

Concord Grape Sorbet Ingredients: - 1 1/2 pounds Concord grapes (1-quart container) - 1/4 cup water - 2/3 cup Simple Syrup (page 660) - 1 1/2 tablespoons fresh lemon juice Directions: - Prepare an ice-water bath; set aside. - Combine the grapes and the water in a medium saucepan. - Cook over medium-high heat until the liquid begins to bubble and the grapes start releasing liquid, about 4 minutes. - Reduce heat, and simmer until the juices are dark purple and the grapes begin to break apart, about 3 minutes. - Pass the mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. - Stir in the simple syrup and lemon juice. - Transfer the mixture to an ice-cream maker, and freeze according to manufacturers instructions. - Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.

Farmer's Market Summer Vegetable Salad with Grilled Salmon Ingredients: - - skinless salmon fillets, cut into 155-g portions Walmart Supercenter 1 lb For $5.00 thru 02/14 - 3 cups Pure Kraft Refrigerated Ranch Dressing, divided - 1-1/2 qt. new potatoes, cut in half, steamed King Sooper's 5 lb For $1.88 thru 02/09 - 1-1/2 qt. seedless cucumbers, seeds removed and cut into large dice - 1-1/2 qt. fresh corn kernels, steamed, shocked - 1-1/2 qt. freshs broccoli florets, steamed and shocked - 1-1/2 qt. fresh green beans, cut into thirds, steamed and shocked - 1-1/2 qt. fresh yellow beans, cut into thirds, steamed and shocked - 1-1/2 qt. fresh lima beans, steamed and shocked - 1-1/2 qt. radishes, sliced - 1-1/2 qt. grape tomatoes, cut in half - 2-1/4 gal. baby arugula Directions: - For each serving: Brush each salmon portion with 1 tsp. - (5 mL) dressing. - Refrigerate 15 min. - or up to 2 hours. - Grill salmon until it flakes easily with fork. - Combine 1/4 cup (50 mL) of each vegetable and tomatoes in medium saute pan. - Stir in 1-1/2 Tbsp. - (25 mL) dressing. - Saute on medium-high heat until heated through. - Cover serving plate with 45 g arugula; top with vegetables and 1 salmon piece.

American Farm Sausages 10 Recipe Ingredients: - 5 lb Pork, grind medium - 1 tsp Black pepper - 5 tsp Salt - 5 tsp Sage - 2 Tbsp. Sugar - 1 tsp Allspice - 1/2 tsp Ginger - 1/2 tsp Cloves - 1/2 tsp Cayenne pepper - 1 c. Cool water Directions: - No Method

Italian dressing chicken Ingredients: - 4 each chicken breast - 1 cup italian dressing - 1 alluminum foil - 1/4 cup italian dressing - 2 tbsp olive oil Directions: - preheat oven to 400 - wrap each breast in foil. - place in baking dish. - bake for 20 min at 400 - remove from oven and cut into 1 inch cubes. - put olive oil in skillet. - add cubes chicken over medium heat. - add Italian dressing. - cook for approximatly 5 min or until done - enjoy with rice or alone!

Hearty Egg Scramble Ingredients: - 1/3 cup chopped onion - 1/4 cup chopped green pepper - 1/4 cup butter - margarine - 2 md. potatoes, peeled, julienned and cooked - 1-1/2 cup fully cooked ham - 6 eggs - 2 tbsp. water - 1 dash pepper Directions: - In a large skillet, cook onion and green pepper in butter until crisp-tender. - Add potatoes and ham; cook and stir for 5 minutes. - In a bowl, beat eggs, water and pepper; pour over ham mixture. - Cook over low heat, stirring constantly, until eggs are set.

Sweetie Spiders Ingredients: - 2 tablespoons confectioners' sugar - Few drops of water - 48 thin black licorice strings, each 6 inches long - 12 chocolate cream sandwiches - 24 small red cinnamon candies, such as Red-Hots Directions: - In a small bowl, stir together the confectioners' sugar and enough water, 3 to 4 drops, to form a thick paste; reserve. - Cut the licorice strings in half. - Stick 4 halves into the cream on each side of the cookie to form the legs. - Using the confectioners' sugar paste as glue, adhere 2 cinnamon candies on the top of the cookies to form the eyes. - Eat-if you dare!

Homemade Pizza Dough Ingredients: - 3/4 cups Lukewarm Water - 1 package (7g Packet) Dry Yeast - 18 teaspoons Sugar - 3 cups Unbleached Flour - 1 teaspoon Salt - 1/4 cups Olive Oil - Vegetable Oil, To Coat The Bowl Directions: - Place the lukewarm water in a small bowl and sprinkle yeast and sugar on top of it. - Set aside for 10-15 minutes in a warm place. - After 10-15 minutes you should see that foam has formed on top. - In another bowl, combine 1 cup of flour and salt. - Add the olive oil to the yeast mixture and pour it over the bowl of flour. - Gradually add a second cup of flour. - Stir it with a wooden spoon. - When it is no longer very sticky, put it on a floured wooden board to knead. - A little at a time, knead the rest of the flour into the dough. - It should be smooth and elastic (about 10 minutes of kneading). - Coat a bowl with vegetable oil and place dough inside. - Make sure to use a bowl bigger than the ball of dough since it will rise. - Cover the bowl with plastic wrap and put in a warm place for about 45 minutes. - It should have doubled in size. - To rest for readiness, poke the dough with 2 fingers. - If the impression remains, it is ready. - This makes 2 crusts. - I typically bake this for a total of about 20-25 minutes in a 375-degree oven. - (Recipe from The North End Italian Cookbook, Marguerite DiMino Buonopane.)

Quick, Fast, and Easy Rice and Veggies for Dining on a $ Ingredients: - 1 cup cooked brown rice - 2 bouillon cubes, I used chicken - 1 small zucchini (diced into chunks) - 1 whole tomato (sliced then halved) - 12 large purple onion, sliced 1/4 inch thick (then halved or to your liking) - 1 carrot, diced - 1 red pepper (this may be omitted if preferred) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 tablespoon italian seasoning Directions: - Cook brown rice in 2 cups water with bouillon cubes set aside kept warm. - Saute all vegetables and spices in oil until el dente, mix in rice folding over. - Serve warm with another Dining on a Dollar entree.

Easy Authentic Mexican Rice Ingredients: - 1/4 cup canola oil - 1/2 cup coarsely chopped sweet onion - 1/2 cup sliced potato - 1 cup uncooked white rice - 1 1/2 cups water - 1 (6.5 ounce) can tomato sauce - 2 1/2 teaspoons chicken bouillon granules, or to taste Directions: - Heat canola oil in a skillet over medium-high heat. - Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. - Stir rice into onion and potato until rice is golden, 2 to 4 minutes. - Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. - Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.

Hungarian Goulash Casserole Ingredients: - 1 lb ground pork - 14 teaspoon salt - 14 teaspoon pepper - 14 teaspoon nutmeg - 1 cup low-fat sour cream - 1 tablespoon cornstarch - 1 (10 ounce) can low-fat cream of celery soup - 1 cup milk - 1 teaspoon sweet Hungarian paprika - 1 (12 ounce) package egg noodles, cooked and drained - 2 teaspoons fresh dill, minced Directions: - Heat oven to 350F. - Spray 9 x 13 casserole with cooking spray. - Cover 1 cookie sheet with foil and spray with cooking spray. - Combine pork, salt, pepper, & nutmeg in a bowl. - Shape into 1 inch meat balls. - Arrange on prepared cookie sheet. - Bake 15 min in preheated 350F oven. - Stir together Sour cream, cornstarch until smooth. - Stir in celery soup, milk, Paprika. - Spoon cooked noodles into casserole, arrange meatballs on top. - Cover with sauce. - Bake 25 min at 350F. - Sprinkle with fresh dill.

Herbed Parmesan and Potato Won Tons #5FIX Ingredients: - 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes - 12 cup parmesan cheese, shredded - 1 tablespoon fresh oregano, chopped - 1 bunch fresh basil leaf - 1 (12 ounce) package wonton wrappers Directions: - Heat Simply Potatoes Traditional Mashed Potatoes for according to package instructions. - Stir Parmesan cheese and chopped oregano into the potatoes until well blended. - Spoon about a teaspoon of the potato mixture into a single won ton wrapper. - Tear off a small piece of basil leaf (about an inch) and press it into the potato mix. - Fold up won tons and seal by wetting the edges with water. - Repeat for remaining won ton wrappers (will make about 50-60 won tons). - In a large pot of boiling water, boil the won tons for 2-3 minutes. - Do not overcrowd the won tons in the pot; work in batches as necessary.

Espresso Chocolate Chip Angel Food Cake Ingredients: - 2 teaspoons instant espresso powder - 1 1/3 cups cake flour, sifted - 1/8 teaspoon salt - 1 3/4 cups (about 12 large) egg whites - 1 teaspoon cream of tartar - 1 3/4 cups granulated sugar - 1 1/2 teaspoons vanilla extract - 1 1/3 teaspoons freshly squeezed lemon juice - 3/4 cup chocolate chips, coarsely chopped - Equipment: 10-inch angel food cake pan, ungreased Directions: - Preheat the oven to 350 degrees F. - Sift together the espresso powder, cake flour, and salt. - Set aside. - Put the egg whites in the bowl of an electric mixer. - Using the whisk attachment, whip the egg whites on medium speed until frothy. - Add the cream of tartar. - Increase to high speed and slowly pour in the sugar. - Continue whipping until the whites are stiff but still shiny, about 3 minutes. - Reduce to low speed and add the vanilla extract and lemon juice. - Add the reserved flour mixture. - When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. - Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. - Do not over mix. - Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets. - Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. - Invert the cake on a rack and let it cool upside down in the pan. - Unmold the cake and slice it with a serrated knife. - Cook's Note: This cake will keep for several days. - Store wrapped in plastic wrap at room temperature.

Vickys Pumpkin Spiced Coffee Creamer, Gluten, Dairy, Egg & Soy-Free Ingredients: - 240 ml milk of choice ie rice, almond, coconut - 110 grams pumpkin puree - 1 tbsp vanilla extract - 1/2 tsp pumpkin pie spice, recipe in my profile - 1/2 tsp cinnamon - 2 tbsp sugar or to taste Directions: - Heat the milk, pumpkin and sugar in a small pan until the sugar dissolves - Take off the heat and stir in the vanilla and spices - Let cool then chill in the fridge for half an hour then strain and return to the fridge - Use in place of the creamer you would normally use in your coffee

Hoisin Short Ribs Ingredients: - 3 pounds Short Ribs - Salt And Pepper - 3 Tablespoons Olive Oil - 10 cloves Garlic, Peeled And Minced - 1 piece Fresh Ginger, About One Inch, Peeled And Thinly Sliced - 12 ounces, fluid Beer (dark Ale Works Great) - 3 Tablespoons Rice Wine Vinegar - 1 cup Hoisin Sauce Directions: - Season the ribs generously with salt and pepper. - Heat the oil over medium high heat in a large, heavy pot that has a lid (a Dutch oven). - Add ribs and sear the ribs on all sides. - Dont crowd the pando this in batches if necessary. - Remove the ribs from the pan and set them aside. - Drain all but 2 tablespoons of the rendered fat. - Lower heat to medium and saute garlic and ginger for about 3 minutes. - Add the ribs back to the pot. - Add beer and vinegar. - Stir and then cover the pot and cook over medium heat for 2 1/2 hours. - A few minutes prior to the 2 1/2 hour point, preheat oven to 350 F. - Remove the ribs from the stovetop after 2 1/2 hours. - Pour the hoisin sauce over the ribs and put the uncovered pot into the oven for 30 minutes at 350 F. Then remove the pot from the oven. - Remove ribs from the sauce. - Use a fat separator to strain off any fat so that the drippings can be used when you serve them over garlic smashed potatoes.

Quesadillas with Brie and Plum Salsa Ingredients: - 1 tablespoon vegetable oil - 1 each red onion chopped - 4 each plums diced - 1 each jalapeno pepper diced or, 1/4 ts chili flakes - 1/4 cup lime juice - 2 tablespoons coriander fresh, chopped or basil leaves - 1 x salt - 1 x black pepper - 1 pound brie cheese or camembert cheese, rind removed - 8 each flour tortillas - 1/4 cup butter for frying Directions: - To make salsa: heat oil in skillet on medium high heat. - Add onion and saute until softened, about 2 minutes. - Add jalapeno and plums and stir together with onions. - Stir in lime juice, bring to boil and remove from heat. - Stir in coriander, season with salt and pepper and cool. - Cut brie into strips. - Place 1/4 cup brie and 2 tablespoons salsa on one half of tortilla. - Season to taste. - Fold over pressing edges together. - Heat remaining butter in skillet on high heat. - Fry tortillas about 2 minutes per side until browned. - Place in oven to keep warm. - Alternatively, place quesadillas on oiled cookie sheet and oil tops. - Place in 400F(200C) oven and bake for 10 minutes or until browned. - To serve cut each tortilla into three.

Vickys Banana Plum Smoothie Ingredients: - 480 ml light coconut milk or milk of choice - 6 plums, pitted - 1 large frozen banana - 1 handful ice cubes Directions: - Blitz all in a blender and serve immediately

Oysters Mangetsu Ingredients: - 12 cup chopped cabbage - 4 oysters, out of shell - 1 tablespoon chopped onion - 1 egg - 34 cup flour - 12 cup milk Directions: - Mix all ingredients together, then turn onto the greased grill in one heap. - Flatten it a little. - Fry like an omelet or a pancake, turning several times to brown well on both sides. - Serve with sprinkled with Japanese dark red pepper, soy and worchestershire sauces. - Cut in half to serve.

Zucchini Burgers Ingredients: - 2 cups zucchini shredded - 1/2 cup carrots shredded - 1/2 cup onions diced - 1/2 cup cheddar cheese shredded - 1/4 cup parmesan, parmigiano-reggiano cheese, grated - 1 large eggs - 1 cup bread crumbs - 1 x salt to taste - 1 x black pepper to taste - 1 x garlic powder to taste Directions: - Shred zucchini and roll in a paper towel to remove excess moisture. - Add carrot, onion, cheese's, egg, salt, pepper, garlic salt and 1/2 cup bread crumbs. - Mix well. - Use a ice cream scoop to make scoops and flatten into a pattie. - Coat with remaining bread crumbs. - (Makes about 6 to 8 patties) - Bake on cookie sheet 350F (180C) F for about 30 minutes. - Turning over patties half way thru (15 min.) - Serve on burger buns topped with cheese, lettuce, tomato and what ever you like on a burger..Yum!

Ham & Tortellini Dinner Ingredients: - 2 pkgs. DI GIORNO Portabello Mushroom Tortelloni - 1 pkg. (15 oz.) DI GIORNO Four Cheese Alfredo Sauce - 1 cup chopped ham - 1 cup peas Directions: - Prepare pasta as directed on package. - Meanwhile, combine remaining ingredients in separate saucepan; heat thoroughly. - Toss with pasta. - Makes 6 servings.

Grilled Carne Asada, Asparagus, and Duck Egg Ingredients: - 1 piece Carne Asada (Flank Steak) - 1 Duck egg - 1 bunch Asparagus - 1 tbsp olive oil, extra virgin Directions: - Brush asparagus with olive oil, dust with salt and pepper and place on preheated George Foreman grill. - Brush carne asada with olive oil, dust with creole seasoning. - Place on the grill next to your asparagus. - Steak will likely finish first, so feel free to take your time with this. - On stove top, fry your duck egg however you'd like. - I prefer low heat, butter, salt and pepper. - You can also choose to poach your egg. - You do want a soft yolk. - Take steak off grill, and set on plate to rest. - Top steak with finished asparagus and duck egg. - Enjoy!

French Vanilla Almond Coconut Iced Coffee Ingredients: - 1 cup French Vanilla Coffee (Brewed) - 1/2 cup Almond Coconut milk - 1 Ice Directions: - Mix all ingredients and stir.

La Goulue Cocktail Ingredients: - 1/2 part grenadine - 1 part berry vodka, chilled - 1 part pineapple coconut nectar, chilled - 1 part cranberry juice, chilled - 2 tablespoons whipped cream or whipped topping blended with 1 teaspoon grenadine Directions: - Pour grenadine into the bottom of a graduated glass. - Combine vodka, nectar and cranberry juice in a shaker filled with ice. - Carefully pour over grenadine to keep layers separate. - Top with whipped cream.

Penne with Soup & Sausage Sauce Ingredients: - 6 pork link sausages - 1/4 tsp garlic powder (optional) - 1 pinch mixed herbs (optional) - 1 can cream of mushroom soup (condensed kind) but you could try others: tomato, broccoli, chicken... - 2 1/2 cup penne pasta - 1 tbsp salt - 1/2 tbsp vegetable oil Directions: - Bring a large pot of water to the boil, and when almost at a boil, add a tbsp of salt. - Take the sausages out of their skins, and depending on how herby they are, add the herbs and garlic powder. - Add ground black pepper, but no extra salt. - Mix thoroughly. - Cook penne in the boiling water, stirring often. - Heat the oil in a large saute pan, as it heats, roll popcorn sized balls of the sausage meat and add to the pan. - Continue until all used up. - Fry the balls.until the penne is cooked, 8-10 minutes. - Drain the penne, but reserve at least half a cup of the cooking water. - If necessary, drain any fat from the sausage pan. - Add the soup to the pan and stir it in adding pasta water, a quarter cup at a time, mixing to amalgamate everything. - Taste before adding any seasoning, it probably will not need it. - Stir in the penne, and serve.

Easy Guacamole Recipe Ingredients: - 2 avocados, mashed - 1 tbsp. grated onion - 1 tbsp. fresh lemon juice - 1 teaspoon salt - 1/4 teaspoon chili pwdr - 1 diced tomato Directions: - Mash avocados with potato masher. - Add in all remaining ingredients and mix well. - Serve with tortilla chips or possibly with quesadillas.

Roasted Mediterranean Vegetables Ingredients: - 2 1/2 Tbs. olive oil, divided - 1 1-lb. pkg. baby carrots - 1 lb. red potatoes, cut into 1 1/2-inch chunks - 1 red pepper, seeded and cut into 1 1/2-inch chunks - 1 yellow bell pepper, seeded and cut into 1 1/2-inch chunks - 1 small red or sweet onion, cut into 1/2-inch wedges - 4 cloves garlic, minced - 2 Tbs. balsamic vinegar - 1/2 tsp. salt - 1/4 tsp. freshly ground black pepper - 1/2 cup kalamata olives, optional - 1/4 cup sliced fresh basil leaves Directions: - Preheat oven to 425F. - Lightly oil large shallow metal roasting pan or bottom of broiler pan with 1/2 Tbs. - oil. - (Do not use a glass dish or vegetables will not brown.) - Place carrots and potatoes in pan. - Drizzle remaining oil over vegetables; toss to coat. - Roast vegetables 10 minutes. - Add peppers, onion and garlic to pan; toss to coat. - Continue to roast until vegetables are browned and tender, stirring once, about 20 to 25 minutes. - Add vinegar, salt and pepper; toss to coat. - Stir in olives if using. - (At this point, vegetables may be covered and refrigerated up to two days before serving.) - Stir in basil. - Serve warm or at room temperature.

Calzone Filling Recipe Ingredients: - 1/2 lb feta cheese, chunks - 2 Tbsp. parsley, minced - 1/4 lb mozzarella cheese, cubes pepper - 1/4 c. ricotta cheese - 2 x egg, large - 1/2 c. pepperoni, sliced - 1/2 lb mushrooms, sliced - 1/4 c. parmesan cheese, grated - 1/2 c. bell pepper, minced - 1/4 tsp rosemary, minced - 1/2 c. onion, sliced - 2 tsp basil, minced - 1 x calzone dough, recipe - 1/2 tsp oregano, grnd Directions: - Prepare CALZONE DOUGH per recipe. - Set aside 2 baking sheets. - Mix cheeses, meats, vegetables, 1 egg and herbs. - Set oven to 400F. - Divide dough in half. - Roll each into 6' circles. - Spoon filling over 1/2 of each circle, leave edges free for sealing. - Fold dough over filling and press edges. - Place on sheets, slit tops and brush with egg beaten with 1 Tbsp.. water. - Bake 30 min, or possibly till golden.

Thai Steamed Salmon Ingredients: - Small bunch of cilantro, washed - 12 mint leaves, washed - 1/2 teaspoon salt - 2 garlic cloves, crushed - 2 green chiles, seeded and chopped - 3 tablespoons fresh lime juice - 1 tablespoon sugar - 1 teaspoon peeled and chopped fresh ginger - 1 tablespoon fish sauce (Nam Pla) - 4 1/2 ounce salmon fillets Directions: - 1 In a food processor, blend together the cilantro leaves and stalks, mint leaves, salt, garlic, and chiles to make a rough paste. - Add the lime juice, sugar, ginger, and fish sauce, and blend until fairly smooth. - Spoon the sauce into a heatproof bowl and combine with the salmon, then marinate for 20 minutes. - 2 Boil some water in the bottom half of a steamer. - Place the bowl with the marinated salmon in the top half and steam for 6-8 minutes. - 3 Serve immediately with the rice or noodles and vegetables.

baked chicken with pineapple Ingredients: - 1 tbsp chicken seasoning - 1 tbsp garlic powder - 1 cup pineapple cubed Directions: - Any chicken to your choice - Add seasoning that I choose or to your liking. - Open can of pineapples or fresh to your choice. - PUT in has many as your heart desire - Add juice from pineapple. - Put in oven at 400 . - on covered - Basted as you cook till done .

Orange Marmalade Cake Ingredients: - 1 cup Crisco shortening - 1 cup sugar - 5 eggs - 1 tablespoon vanilla - 1 cup all-purpose flour - 1 12 teaspoons baking powder - 14 teaspoon salt - 34 cup smucker's ornage marmalade - 12 cup smucker's orange marmalade - 2 teaspoons water Directions: - Preheat oven to 350F Grease an 8 or 9-inch baking dish. - Line with parchment paper, overlapping on 2 sides for easy removal from pan. - Beat shortening and sugar until light. - Add eggs one at a time, beating well after each addition. - Add vanilla. - Add flour and baking powder. - Beat in marmalade, just until combined. - Place batter in prepared baking dish. - Bake in preheat oven for 40 minutes or until a toothpick inserted in center of cake comes out clean. - GLAZE:. - Heat marmalade and water in a small saucepan. - Brush on warm cake. - Serve warm or at room temperature. - If the cake is made ahead of time, just microwave for 1 minute to warm up.

Jerk Chicken and Pineapple Kebabs Ingredients: - 1/3 cup cider vinegar - 1/4 cup dark rum - 3 tablespoons firmly packed dark brown sugar - 1 bunch scallions (white and green parts), roughly chopped - 4 cloves garlic, chopped - 1 Scotch bonnet chile, stemmed, seeded, and minced - 2 tablespoons Pickapeppa sauce - 1 tablespoon freshly grated peeled ginger - 1 tablespoon ground allspice - 1 &4 teaspoon pumpkin pie spice - 3 tablespoons vegetable oil - 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into large cubes - 1 bunch scallions (white and green parts), cut into 2-inch pieces - 1/2 fresh pineapple, peeled, cored, and cubed - Kosher salt Directions: - Special Equipment: 6 long skewers - Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. - Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. - Cool. - Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours. - Heat a grill pan over medium heat or prepare a grill. - Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). - Season with salt. - (Leave a little space around the meat so the heat gets to all sides.) - Grill, turning, until the chicken is cooked through, 10 to 12 minutes.

Buttercup Hominy Stew (Cooking Light) Recipe Ingredients: - 2 tsp cumin seed - 1 Tbsp. vegetable oil - 1 c. red onion minced - 1 tsp sugar - 2 Tbsp. all-purpose flour - 1 Tbsp. chili pwdr - 1 x clove garlic chopped - 4 c. buttercup squash cubed, 1-1/2# - 2 c. water - 1 x 15-ounce can hominy liquid removed, 2cups - 10 ounce beef broth, canned - 1/2 c. green bell pepper minced - 1/4 c. fresh cilantro chopped Directions: - Cook cumin seeds in a large saucepan over medium heat 1 minute or possibly till toasted. - Remove seeds from pan. - Heat oil in saucepan over medium heat till warm. - Add in 1 tsp. - toasted cumin seeds, minced onion and sugar; saute/fry 5 min or possibly till onion is lightly browned. - Stir in flour, chili pwdr and garlic. - Add in squash, water, hominy and broth; bring to a boil. - Cover, reduce heat, and simmer 10 min. - Uncover and simmer an additional 10 min or possibly till squash is very tender and stew thickens. - [Chill here if making ahead.] - Stir in 1 tsp. - toasted cumin seeds, minced bell pepper and cilantro. - NOTES : Several tried this and said it was very good - from eatL

Strawberry Sauce Ingredients: - 1 lb. strawberries - 1 lb. strawberries - 1/4 c. sugar - 1/4 tsp. vanilla extract Directions: - Blend 1 pound strawberries, hulled; 1/4 cup sugar; and 1/4 teaspoon vanilla extract until smooth. - Stir in 1 pound strawberries, hulled and cut in half. - Cover and refrigerate up to 3 days.

Breakfast Blueberry Muffins Ingredients: - 1 lb fresh blueberries or 1 (15 ounce) can blueberries - 1 (18 ounce) box vanilla cake mix - 1 (3 1/2 ounce) box instant pudding mix - 4 eggs - 1 tablespoon sugar - 1 teaspoon vanilla - 1 teaspoon nutmeg - 12 cup vegetable oil - 34 cup milk Directions: - Place oven rack in the middle shelf setting and preheat oven to 325F - In a mixing bowl using an electric hand mixer or using a stand mixer (with whisk attachment) put eggs in bowl and mix on medium speed for about 2 minutes. - Add milk, vegetable oil and vanilla to the eggs. - Begin mixing on low speed. - In a separate bowl add the cake mix, nutmeg and the pudding mix and stir with a spoon. - Slowly add the cake/pudding mixture to the wet ingredients a little at a time. - Scrape the sides of the bowl as needed -- Be careful not to get the spoon stuck in the mixer! - And please don't reach into the bowl while the mixer is still running -- IT HURTS! - When all of the dry ingredients are in the same bowl as the wet ingredients, mix on medium for 2-3 minutes. - Turn off mixer. - Slowly add blueberry's and fold gently with a spoon or rubber "spatula". - Oh who cares if you break them, they will still taste great! - Grease or paper cup a medium sized muffin tin. - Fill each muffin cup between 1/2 and 3/4 full (try not to spill any outside of the paper muffin cups or on top of the muffin tray, it is a pain in the butt to scrape off!) - Bake for about 25 minutes. - Check doneness with a wooden toothpick. - If the tooth pick comes out clean, they are done.

Welsh Rarebit Ingredients: - 1 tablespoon butter - 12 lb cheddar cheese - 18 teaspoon salt - 18 teaspoon dry mustard - 1 dash cayenne pepper - 1 egg - 14 cup milk Directions: - Melt the butter in a double boiler or in the microwave. - Break the cheese into small bits and add to the melted butter with the salt, pepper, mustard and cayenne. - Heat until cheese melts, stirring regularly. - Beat egg and milk together. - Add the egg mix to the cheese mix, and while it is still heating, stir until thick. - Serve right away.

Louisiana Chicken and Sweet Potato Hash Ingredients: - 2 -3 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes (about 1 1/2 lbs) - 1 lb boneless skinless chicken breast (without tenderloins) - 2 -3 tablespoons unsalted butter - 1 large onion, finely chopped - 1 medium green bell pepper, seeded, cored and finely chopped - 1 garlic clove, finely minced - 1 teaspoon hot paprika - 12 teaspoon dried thyme - 3 scallions, white and tender green parts, finely chopped - 14 cup fresh parsley, finely chopped - 1 cup fat-free half-and-half - salt - fresh ground black pepper Directions: - Place cubed sweet potatoes in large pan with just enough water to cover. - Bring to a boil over medium-high heat, then reduce heat to medium-low. - Cover and cook about 15 minutes, until they are just tender. - While potatoes are cooking, poach the chicken: Cut breasts in half vertically, place them in a large skillet and add just enough water (or low-sodium chicken broth) to cover. - Bring to a boil over medium high heat, then reduce heat to low and cook for about 10 minutes, until chicken is just cooked through and tender. - Drain, transfer to work surface and cut into 1/2 cubes. - Set aside. - Drain potatoes and set aside. - Clean out skillet and melt butter over medium heat. - Add the onion, bell pepper and garlic, and cook for 3 minutes, stirring constantly, until vegetables have softened. - Add paprika and dried thyme, crumbling it between your fingers, then the salt and pepper to taste. - Stir to combine for 1 minute. - Add chicken, sweet potatoes, scallions, parsley and half-and-half. - Cook for 6 to 8 minutes, until liquid has reduced and hash is thickened and "tight. - ".

Sweet and Sticky Chicken Wings Ingredients: - 1/2 cup liquid honey - 1/3 cup concentrated frozen orange juice - 3 clove minced garlic - 1/2 tsp salt - 1/2 tsp red pepper flakes...optional - 2 1/2 lb chicken wings Directions: - Preheat oven 400. - Line baking pan with foil, spray with cooking oil. - In a large bowl stir together liquid honey, orange juice concentrate, minced garlic, salt and if using...red pepper flakes. - Toss chicken wings in bowl until well coated with sauce. - Let marinade 15 min. - Transfer to baking pan, bake 35 min. - Flipping wings halfway through baking

Turkey Tettrazine Recipe Ingredients: - 4 c. cooked turkey or possibly chicken, cut in pcs - 6 hard boiled Large eggs - 2 c. cooked rice - 1 c. minced celery - 1 sm. onion, minced - 2 cans mushroom soup - 1/2 c. water - 1 c. Miracle Whip - 2 or possibly 3 tbsp. lemon juice (optional) - Salt and pepper to taste Directions: - Mix all ingredients together; heat butter and mix with corn flake crumbs. - Sprinkle on top. - Cook in 350 degree oven for about 45 min to 1 hour.

Homemade Instant Hot Chocolate Recipe Ingredients: - 2 (16 ounce.) pkg. instant chocolate - 1 (16 ounce.) pkg. powdered sugar - 1 (6 ounce.) jar instant non-dairy creamer - 1 (1 pound 9.6 ounce.) pkg. nonfat dry lowfat milk Directions: - If you want it creamier, use 1 lb. - 6 ounce. - jar of creamer. - If you want it more chocolate flavored, add in 2 c. Hershey's cocoa. - Mix all together in a very large bowl. - Store in an airtight container. - To use: 2-3 Tbsp. - per c. and add in warm water and marshmallows, if you like.