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Italian Sausage Skillet Ingredients: - 34 lb Italian sausage - 6 ounces Italian pasta (boxed creme-type, with seasonings, such as Pasta-Roni) - 1 large green bell pepper, de-seeded and cut into strips - 12 cup onion, chopped - 12 cup cheese (shredded, any white blend, your choice) - 1 12 cups water, warmed - 34 cup whole milk, pre-warmed - 2 tablespoons butter Directions: - Remove any casings from the sausage and discard. - Crumble the sausage into a large skillet, brown over medium heat and drain, (if necessary). - To the browned sausage in the skillet, (over medium-high heat), add the water, milk, butter, and pasta box contents, including the seasonings that come with it. - Bring to a boil. - As it comes to a boil, add the bell pepper and onion and reduce the heat to medium-low. - Allow it to boil gently for 9 minutes, stirring occasionally -- pasta should be slighty firm at the end of the 9 minutes. - Remove skillet from burner, stir, and allow to stand, covered, for five minutes. - At the end of the 5 minutes, sprinkle the cheese over the top, re-cover and allow to stand for 3 more minutes, (to melt cheese), before serving.

Blackberry Cobbler Recipe Ingredients: - 8 c. Blackberries - 1 1/2 c. Sugar - 3 Tbsp. Cornstarch - 2 Tbsp. Butter - 1/2 tsp Cinnamon Pastry for double crust pie - 1 Tbsp. Lowfat milk Directions: - Combine first 5 ingredients in a large saucepan. - Cook over medium heat, stirring occasionally till thickened (5 - 10 min). - Remove from heat and cold completely. - Roll out half of pastry to fit 8-inch square baking dish. - Place pastry in dish. - Pour cooled blackberry mix into pastry lined dish. - Roll remaining pastry into 8-inch square. - Cut into strips 1/2 inch wide. - Arrange strips in lattice design over berry mix. - Seal edges. - Brush pastry with lowfat milk. - Sprinkle with more sugar. - Bake at 375 degrees for 40 min or possibly till golden brown. - Serve with ice cream. - Yield: 8 servings.

Skinny Chefs Salad Ingredients: - 4 large hard-boiled eggs, peeled - 9 ounces (about 10 cups) sweet butter lettuce mix - 4 ounces ham, diced - 12 ounces thickly sliced turkey breast (from the deli counter), cut into wide strips - 1 cup shredded 75% reduced-fat cheddar cheese, such as Cabot - 1 cup grape tomatoes, sliced in half - 1 small cucumber, halved lengthwise and sliced into 1/4-inch-thick half-moons (about 1 1/2 cups) - Salt and freshly ground black pepper - 1/2 cup Russian Island Dressing (page 203) or store-bought reduced-fat Russian dressing Directions: - Cut the hard-boiled eggs in half; remove and discard the yolks. - Dice the egg whites. - Divide the lettuce among 4 large dinner plates. - Top with the sliced egg whites, ham, turkey, cheese, tomatoes, and cucumber. - Season with salt and pepper to taste. - Drizzle the dressing on top, and serve. - Fat: 61g (before), 7.6g (after) - Calories: 860 (before), 245 (after) - Protein: 36g - Carbohydrates: 13g - Cholesterol: 71mg - Fiber: 3g - Sodium: 1,848mg

Smoked Salmon Dip Ingredients: - 1 lb salmon fillet - 1 (8 ounce) package cream cheese, softened - 14-12 cup sour cream - 2 tablespoons heavy cream - 2 -5 green onions - 2 drops hot pepper sauce - 2 tablespoons fresh lemon juice - 1 tablespoon Worcestershire sauce Directions: - Flake salmon fillets, set aside. - Chop green onion stalks. - In a medium bowl, mix together cream cheese, sour cream and heavy cream. - Add green onions, hot pepper sauce, lemon juice and Worcestershire sauce. - Cover and refrigerate before serving.

Tomatillo Avocado Salsa Ingredients: - 1/2 pounds Tomatillos, Quartered (about 4 Medium Tomatillos) - 1/2 cups Cilantro; Loosely Packed - 2 whole Serrano, Roughly Chopped - 1/4 cups Water - 1 whole Avocado, Diced 1/4 Inch - 1/2 whole Medium Sized White Onion, Diced 1/4 Inch - 1/2 teaspoons Salt, Or To Taste Directions: - Place tomatillos, cilantro, serrano pepper and water in a food processor. - Pulse until it is a slightly chunky puree. - Toss the avocado into the processor and pulse a second or two. - Make sure to keep the avocado in good sized chunks. - Place the diced onion in a colander and give it a good rinse in cold water to rid the onion of the sulfur flavor and then add it to the salsa and stir. - Season with salt and stir. - Notes: A medium sized jalapeno can be substituted for the serranos. - Sweet onions available in the summertime or vidalias can be substitutes for the white onion. - The white onion is used in traditional Mexican cooking.

Sauteed Shrimp Cocktail With Yogurt Dipping Sauce Ingredients: - 2 tablespoons olive oil - 1 lb jumbo shrimp, peeled, tail-on, deveined - 1 tablespoon herbes de provence - salt - pepper - 1 14 cups plain yogurt - 2 tablespoons mayonnaise - 2 tablespoons whole grain mustard - 1 12 tablespoons maple syrup - 1 teaspoon ground turmeric - 14 cup basil, fresh, chopped Directions: - In a large skillet, heat oil over medium-high heat. - Add the shrimp and herbes de Provence. - Season to taste with salt and pepper. - Cook the shrimp, stirring frequently, until pink and cooked through, about 3 minutes each side. - In a small bowl, mix yogurt, mayonnaise, mustard, maple syrup, turmeric and basil until smooth; Season with salt and pepper to taste. - Place the yogurt mixture in a dipping bowl; place on serving platter along with cooked shrimp.

Chicken Thai Soup Ingredients: - 1 lb boneless chicken breast - 2 cups chicken broth - 1 (14 ounce) can light coconut milk - 12 cup lemongrass, cut into 1/4-inch pieces - 1 tablespoon lime juice - chopped cilantro Directions: - Combine the chicken breast, broth, coconut milk and lemongrass in a saucepan. - Bring the mixture almost to a boil, then lower the heat and let it simmer for 15 to 20 minutes until the chicken is cooked. - Remove the chicken from the broth and shred the meat. - Strain the broth through a sieve, then add the chicken, lime juice and cilantro to taste. - Serve with white rice, if desired. - Makes 1 quart.

Chocolate Cups Ingredients: - 1 pack of semi sweet chocolates Directions: - Add the chocolate in a microwave-safe bowl.... set it for 1 minute.... when u take it out make sure all the chocolate is melted no chunks.... the chocolate must be smooth... so if it's not but it back for a few seconds - U need dixie cups to use....take the cup and put some of the chocolate in it with a spoon.... then tilt the cup and rotate it until the entire cup has chocolate going all around it to the edges.... when u are done place the Cups upside down on a plate and freeze them for 20-25 minutes or until the chocolate is hard. - When the chocolate is hard remove from the freezer and gently tear off the dixie cup around the chocolate.... now u can enjoy it with anything.... ice cream or even liquor in it and eat it to....yum

Caramelized Okra and Corn with Coconut, Mint, and Lime Ingredients: - 1 lb. okra, sliced (5 cups) - 4 cups fresh corn (from 4 ears) - 1 1/2 Tbs. coconut oil - 1 tsp. brown sugar - 1/4 tsp. salt - 1 Tbs. fresh lime juice ( 1/2 lime) - 13 cup unsweetened coconut flakes, toasted - 1 Tbs. fresh chopped mint Directions: - Preheat oven to 425F. - Toss together okra, corn, coconut oil, brown sugar, and salt in large bowl. - Spread in single layer on baking sheet, and bake 30 minutes, or until okra and corn begin to brown and caramelize, stirring occasionally. - Toss hot vegetables with lime juice, toasted coconut, and chopped mint in bowl. - Serve warm.

Crock Pot Beef Stroganoff Ingredients: - 1 lb beef stew meat - 2 (10 3/4 ounce) cans cream of mushroom soup - 1 (16 ounce) bag wide egg noodles Directions: - Okay ~ this is *very* easy. - In the morning, dump your meat into your crockpot. - Cover the meat with your 2 cans of soup. - Cook on Low heat for 6-8 hours. - The longer it cooks, the more tender the beef will be. - Stir occassionally the last hour of cooking. - Cook noodles as described on package. - Serve Stroganoff over noodles.

Five-A-Day Vegetable Tagine Ingredients: - 4 carrots, cut into chunks - 3 parsnips, cut into chunks - 3 red onions, cut into wedges - 2 red peppers, deseeded and cut into chunks - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon ground cinnamon - 1 teaspoon chili powder - 14 ounces chopped tomatoes - 2 ounces dried apricots, soaked to make soft - 2 teaspoons honey - salt and pepper Directions: - Heat oven to 400F - Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. - Roast for 30 mins until tender and beginning to brown. - Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic. - Tip in the tomatoes, apricots, honey and a can of water. - Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. - Serve with couscous or jacket potatoes.

Brown Soda Bread Ingredients: - cooking spray - 2 12 cups whole wheat flour - 12 cup all-purpose flour - 12 cup steel cut oats - 2 tablespoons brown sugar - 1 tablespoon wheat germ - 1 teaspoon baking soda - 1 teaspoon baking powder - 12 teaspoon salt - 2 cups low-fat buttermilk - 1 large egg, lightly beaten Directions: - Preheat oven to 325 degrees. - coat a 9 x 5 inch loaf pan with cooking spray. - Lightly spoon flours into dry measuring cups and level with a knife. - Combine flours and next 6 ingredients (through salt). - Combine buttermilk and egg and add to flour mixture. - Stir just until combined. - Spoon the mixture into prepared pan. - Bake at 325 degrees for 1 hour and 5 minutes until wooden pick inserted in center comes out clean. - Invert bread onto a wire rack; cook completely.

Sloppy Joe Mix Ingredients: - 1 lb ground round - 1 tablespoon sodium-free margarine - 1 onion, chopped - 1 green pepper, chopped - 12 teaspoon Worcestershire sauce (Angostura brand is low in sodium) - 3 tablespoons chili sauce or 3 tablespoons Hunt's no-salt ketchup with chili powder - 1 teaspoon mustard - 1 dash Mrs. Dash seasoning mix - 1 tablespoon sugar - 1 tablespoon vinegar Directions: - METHOD#1: Brown ground meat in margarine with remaining ingredients. - After browning ingredients, simmer for 1 hour. - Ground turkey can be substituted for beef. - METHOD#2: Mix all ingredients in crock-pot and cook on low until meat is brown and vegetables are tender. - Serve on hamburger rolls or biscuits.

Crock Pot Dressing Ingredients: - 12 cups dry bread, cubed - 1 cup chopped celery - 1 medium onion, chopped - 12 cup butter - 2 eggs, well beaten - 8 12 cups chicken broth - 1 can cream of chicken soup - salt, pepper and sage,to taste Directions: - Saute onion and celery in butter. - Pour this and remaining ingredients to bread cubes. - Mix well and pack lightly in crockpot. - Set on high first 45 minutes, then on low 3-4 hours. - Cooked chicken or turkey may be added.

Salsa Verde Chicken Ingredients: - 3 cups Salsa Verde - 3 cups Water - 1 Medium Onion, Diced - 6 cloves Garlic, Minced - 1 whole (4 Lb. Size) Chicken, Thigh Quarters And Breast Pieces Only, Bone In, Skin Removed - Cilantro For Garnish (optional) Directions: - Combine salsa, water, onion, and garlic in a medium-large pot with a lid. - Stir well. - Add chicken pieces and submerge under the salsa mixture. - If the salsa mixture does not fully cover the chicken, add a little more water, but not more than 1/2 cup. - Bring to a boil over high heat, reduce to a simmer, and cover. - Simmer until chicken is cooked through, 20-30 minutes. - Remove chicken and leave the salsa mixture in the pot. - Set to high heat, and cook the salsa mixture until it is reduced by half stirring occasionally, about 30 minutes. - While the salsa mixture cooks, and once the chicken is cool enough to handle, shred the chicken meat and discard the bones. - When the salsa mixture has reduced, stir the shredded chicken into the salsa mixture and, if you like, top with cilantro.

Steak au Poivre Ingredients: - 4 sirloin steaks or filet mignons, about 8oz (225g) each - 1/2 tsp dry mustard - 12 tsp black peppercorns - 2 tbsp vegetable oil - 1/4 cup sherry or brandy - 2/3 cup creme fraiche Directions: - Trim any excess fat from the steaks. - If using filet mignons, flatten slightly with a meat mallet. - Sprinkle with the mustard. - Crush the peppercorns in a mortar or under a saucepan and press on both sides of the steaks. - Heat the oil in a large frying pan over high heat. - Add the steaks and cook, 23 minutes each side for a rare steak, 4 minutes each side for medium, and 56 minutes each side for well done. - Transfer to a platter and tent with aluminum foil. - Add the sherry to the pan and stir up the browned bits. - Add the creme fraiche and cook for 3 minutes, until slightly thickened. - Place the steaks on individual plates and top with the sauce. - Serve hot.

Tortilla Soup Ingredients: - 1 dozen tortilla, cut in 1/4 inch strips - 2 tablespoons oil - 2 -3 cloves garlic, crushed - 1 small onion, chopped - 3 cups red enchilada sauce - 2 pints chicken broth - monterey jack and cheddar cheese blend - cilantro - sour cream - fried corn tortilla strips Directions: - Fry tortillas in hot (425 degree) oil until hardened, but not browned. - Drain on paper towels. - Saute onion and garlic in hot oil until softened. - Add broth and enchilada sauce and cook over medium heat for three minutes. - To serve, place tortilla strips in bottom of bowl, ladle soup over strips and garnish as preferred.

Horse Mackerel Kabayaki Ingredients: - 2 Horse mackerel (filleted) - 2 tbsp Plain flour - 1 tbsp for sake, 2 tablespoons each for soy sauce and mirin Sake / soy sauce / mirin Directions: - Touch the middle of the horse mackerel fillets to find bones, and remove them. - Cut each fillet in half. - Cut off the scute (a hard spiny part) on the skin by sliding a knife diagonally from the tail end. - Coat the fillets with the plain flour. - Combine the seasonings. - Heat vegetable oil in a frying pan, and cook the horse mackerel over medium heat from the meat side first. - When browned, flip them over, and cook the skin side until brown. - When the skin side is done, leave the fillets as they are, and pour the mixture into the frying pan. - When the sauce starts to thicken, shake the frying pan to coat the horse mackerel with the sauce. - Keep reducing it until there is little sauce left in the frying pan. - Turn off the heat and they are ready to serve. - Serve on a plate, and garnish with chopped scallions.

Banana Yogurt Recipe Ingredients: - (Raita) - 6 x servings - 2 x bananas - 3 c. (a 32 ounce container) plain nonfat yogurt - 1 dsh grnd cinnamon - 1 dsh cayenne pepper - 1 dsh cardamom - 1 tsp lemon juice Directions: - Puree one of the bananas (ripe but not over-ripe) with some of the yogurt. - Cut up other banana in 1/2 inch pcs. - Combine all ingredients & chill.

Beet and Smoked Trout Salad with Chive Oil Ingredients: - 1/2 cup chopped fresh chives - 1/2 cup canola or vegetable oil - Salt - 3 cups rice vinegar - 1/4 cup sugar - 2 tablespoons mustard seeds - 1 tablespoon anise seeds - 1 tablespoon cumin seeds - 2 large beets, peeled and sliced crosswise 1/3 inch thick - 1 tablespoon fresh lemon juice - 1 tablespoon olive oil - Salt and freshly ground pepper - 3/4 pound smoked trout fillets, skinned and coarsely flaked - 4 cups mache or mesclun mix - 2 teaspoons finely grated lemon zest Directions: - In a blender, puree the chives with the canola oil. - Scrape the oil into a small bowl and season with salt. - In a large nonreactive saucepan, combine the vinegar, sugar, mustard seeds, anise seeds and cumin seeds with 4 cups of water. - Boil over high heat until reduced by half, about 15 minutes. - Add the beets, reduce the heat to moderately high and cook until tender, about 30 minutes. - Let cool in the liquid. - Transfer 2 tablespoons of the beet cooking liquid to a small bowl and add the lemon juice. - Light a grill or heat a lightly oiled grill pan or cast-iron skillet. - Pat the beet slices dry with paper towels. - Brush each slice on both sides with the olive oil and grill for about 2 minutes per side, or until lightly charred. - Transfer to a large plate and season with salt and pepper. - Arrange the beet slices in a circle on 4 plates, overlapping the slices slightly. - Scatter the trout over the beets and drizzle about 1 tablespoon of chive oil and 2 teaspoons of the lemon-beet juice around each plate. - Mound the mache in the center of the beets, sprinkle with a little chive oil and the lemon zest and serve.

Coco-Nutz Ingredients: - 3 ounces captain morgan rum - 5 ounces sunny delight orange juice - 3 ounces vodka Directions: - Mix together. - Add ice. - Enjoy.

Smoky Blue Cheese Dipping Sauce Ingredients: - 1/4 cup crumbled Danish blue cheese - 1/4 cup buttermilk - 1/4 cup sour cream - 2 teaspoons apple-cider vinegar - 1 teaspoon smoked paprika - 2 tablespoons thinly sliced green onions - Kosher salt and freshly ground black pepper Directions: - Mash the blue cheese with a fork into the buttermilk and sour cream in a small bowl, thoroughly breaking it up. - Pour in the vinegar, paprika, and green onion and mix well. - Season with salt and pepper, cover with plastic wrap, and let rest in the fridge for at least 30 minutes, so the flavors can marry.

Chuck Roast Enchilidas Ingredients: - 1 (4 lb) boneless chuck roast - 2 tablespoons oil - 4 cups sliced onions - 2 teaspoons salt - 2 teaspoons black pepper - 2 teaspoons cumin seeds - 2 (4 1/2 ounce) cans green chilies, peeled, and diced - 1 (14 1/2 ounce) can tomatoes, peeled, and diced - 8 large tortillas, 10 -12 inches - 1 lb cheddar cheese, shredded - 4 cups red enchilada sauce Directions: - Brown roast on all sides in oil in a saucepan, and place in slow cooker. - Add remaining ingredients except tortillas, cheese, and sauce. - Cover, and cook on high 4-5 hours. - Shred meat with a fork and return to cooker. - Warm tortillas in oven. - Heat enchilida sauce. - Fill each tortilla with 3/4 cup beef mixture, and 1/2 cup cheese. - Roll up and serve with sauce.

Chocolate S'Mores Ingredients: - 4 HONEY MAID Honey Grahams, broken in half (8 squares) - 1 (1.55 oz.) HERSHEY'S Milk Chocolate Bar, quartered - 4 JET-PUFFED CHOCOMALLOWS Marshmallows Directions: - Place 4 graham squares on microwaveable plate; top with chocolate and marshmallows. - Microwave on HIGH 15 to 20 sec. - or until marshmallows puff; cover with remaining graham squares.

Dad's Chicken Soup Ingredients: - 8 cups (or more) canned low-salt chicken broth - 1 onion, chopped - 2 celery stalks, chopped - 2 carrots, chopped - 3 large garlic cloves, chopped - 1 cup uncooked long-grain white rice - 2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled - 2 cups diced cooked chicken - Fresh chopped parsley Directions: - Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. - Mix in rice and thyme. - Return soup to boil. - Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. - Add chicken and simmer until heated through, thinning with additional broth if desired. - Season with salt and pepper. - Transfer soup to large bowl. - Garnish with parsley and serve.

Braised Rabbit with Caramelized Radicchio and Salsa Verde Ingredients: - 2 whole rabbits, cut into thigh sized pieces - 4 cups flour - 1 tablespoon minced thyme - 1 tablespoon minced oregano - Salt - Pepper - 4 generous tablespoons olive oil - 4 cloves garlic - 1 bunch fresh rosemary - 2 whole red chiles - 1 1/2 cups black olives - 1 bottle white wine - 4 cups chicken stock - Parsley, for garnish - Caramelized Radicchio with Salsa Verde, recipe follows - 4 heads Traviso raddichio - 2 tablespoons olive oil, plus 1 cup - 3 cups flat leaf parsley - 1/4 cup capers - 3 anchovy fillets - 1 lemon, juiced Directions: - Preheat the oven to 400 degrees F (200 degrees C). - In a shallow bowl, combine flour, thyme, oregano, salt and pepper. - Dredge the rabbit in the seasoned flour and set aside. - In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. - Remove the rosemary and chilli and set aside. - Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. - Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. - Place in the oven and cook for 30 minutes. - When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. - Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. - Garnish with parsley. - Serve with Caramelized Radicchio and Salsa Verde. - Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically. - In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. - Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.

Tubettini with Minted Spinach and Ricotta Ingredients: - 1 pound fresh leaf spinach - Salt - 2 scallions (green onions) - 1/2 cup part-skim ricotta cheese - 1 tablespoon olive oil - 1 tablespoon lemon juice - 1 tablespoon fresh mint leaves or 1 teaspoon dried - Freshly ground black pepper - 1/2 pound tubettini or elbow macaroni Directions: - Stem the spinach and rinse the leaves thoroughly. - Drain the spinach, then coarsely chop. - Bring a large pot of salted water to a boil for the pasta. - Trim the scallions and cut into pieces. - Place the scallions, ricotta, olive oil, lemon juice, and mint in a blender or food processor; puree until smooth. - Season to taste with salt and pepper. - When the water comes to a boil, add the pasta and cook until tender but still firm to the bite, 7 to 8 minutes. - Drain the pasta and return it to the pot, off the heat. - Add the chopped spinach and ricotta mixture; toss until well combined and the spinach is barely wilted. - Serve immediately or the dish will turn gummy.

Kimchi Fried Rice Ingredients: - 6 to 8 slices thick-cut bacon - 3 tablespoons sesame seeds - 3 nori sheets (dried seaweed) - 3 cups kimchi - 4 1/2 to 5 cups cooked medium-grain white rice, chilled - 1 tablespoon toasted sesame oil Directions: - Cut the bacon crosswise into 1/2-inch pieces. - Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. - Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips. - Heat a large cast-iron skillet over medium-high heat. - Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. - Drain the kimchi, reserving the liquid. - Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. - Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. - Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. - (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.) - Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds. - Photograph by Tina Rupp

Vegetarian Shepherd's Pie Ingredients: - 1 tablespoon olive oil - 1 onion, chopped - 3 -4 garlic cloves, minced - 12 ounces veggie crumbles (Boca or Morning Star) - 1 (14 1/2 ounce) can corn, drained - 1 (14 1/2 ounce) can peas, drained - 1 -1 12 teaspoon creole seasoning or 1 -1 12 teaspoon chili powder - 2 teaspoons soy sauce or 2 teaspoons Braggs liquid aminos - 1 cup vegetable stock - 3 -4 cups mashed potatoes - salt and pepper Directions: - Saute the onion and garlic in a large skillet over medium high heat for about 5 minutes or until soft. - Add the package of soy crumbles, soy sauce or Braggs, creole seasoning and vegetable stock. - Let soy crumbles simmer in the liquid until heated through for about 10-12 minutes, or until most of the liquid is evaporated. - Next, add the can of peas, and stir until combined and heated through. - Add this to a large baking dish. - Next, add a the corn over the top. - Add salt and pepper to taste. - Finally top witht he leftover meashed potatoes. - Bake in a preheated 350 degree oven for about 30 minutes, or until potatoes begin to brown slightly.

Moms Banana Bread Ingredients: - 5 tablespoons butter - 12 cup granulated sugar - 12 cup light brown sugar - 1 egg - 2 egg whites - 1 teaspoon vanilla - 1 12 cups bananas, mashed and very ripe - 1 34 cups flour - 1 teaspoon baking soda - 12 teaspoon salt - 14 teaspoon baking powder - 12 cup heavy cream - 13 cup walnuts, chopped Directions: - Preheat oven to 350F; spray bottom of 9x5x3-inch pan with spray. - Beat butter in large bowl with electric mixer on medium until light and fluffy. - Add sugars; beat well, then add eggs and vanilla; beat well. - Add the mashed bananas and beat on high for 30 seconds. - Combine dry ingredients and add to butter mixture alternately with cream ending with flour mixture. - Then add walnuts and mix well. - Pour batter into your loaf pan. - Bake until browned, about 1 hour 15 minutes. - Cool bread for 10 minutes.

Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus Ingredients: - 1 bag blue corn tortillas - 1 bunch fresh rosemary, leaves stripped - 1 bunch fresh oregano, leaves stripped - 1 bunch fresh thyme, leaves stripped - 1/2 cup flour - 6 egg whites, beaten - 2 racks lamb, trimmed of excess fat - 3 tablespoons olive oil, plus more for drizzling on asparagus - 8 Yukon gold potatoes, roughly chopped - Horseradish, to taste - 2 tablespoons butter - 3 -ounces milk - 1 bunch asparagus - Kosher salt and freshly ground black pepper - Balsamic vinegar Directions: - Preheat the oven to 375 degrees F. - Blend the tortillas and herbs in a blender and transfer the mixture to a pie pan or plate. - Place the flour in a pie pan or plate. - Pour the beaten egg whites into a pie pan or shallow bowl. - Dredge the lamb in the flour, then dip the lamb in the beaten egg whites, and then coat the lamb in the tortilla herb mixture. - To a large saute pan over medium-high heat, add 3 tablespoons olive oil and heat. - Sear the racks of lamb in the hot oil until golden brown on all sides, turning occasionally. - Transfer the lamb to a sheet pan and place in the oven and bake for about 40 minutes, or until medium-rare. - Meanwhile, in a large pot of boiling water, cook the potatoes until fork tender. - Drain the potatoes and mash. - Add the butter, horseradish, milk, and season with salt, and pepper, to taste. - Place the asparagus on a baking sheet. - Drizzle with olive oil, salt, and pepper, to taste on asparagus and toss to coat. - Bake the asparagus for 10 minutes, or until tender. - Then drizzle with balsamic vinegar.

Oatmeal Raisin Cookies Ingredients: - 1 1/2 cup plus 2 Tbsps all-purpose flour - 1/4 tsp baking soda - 3/4 tsp salt - 1/2 tsp ground cinnamon - 2 stick unsalted butter, at room temperature - 3/4 cup plus 2 Tbsps sugar - 1/2 cup brown sugar, packed - 2 large eggs - 2 tsp vanilla extract - 3 cup old-fashioned rolled oats - 1 cup raisins Directions: - Preheat oven to 350F. - In a medium bowl, whisk the flour, baking soda, salt and cinnamon. - In a large bowl, beat the butter until soft and creamy, then beat in both sugars. - Scrape down the bowl and beater, and beat until smooth. - Beat in eggs and vanilla, and scrape down the bowl again. - Stirring slowly, gradually work in the flour mixture, then the oats and raisins. - The dough will feel very stuff. - Drop the dough onto cookie sheets (w/ non-stick spray) by the heaping tablespoon, placing cookies about 2" apart. - Bake for 12-15 minutes or until cookies are golden brown; the longer they bake, the crispier they'll be. - Cool the cookies on a wire rack to cool and when cooled, store in an airtight container

mini greek meatballs (south beach diet) and Ingredients: - 1 lb lean ground beef - 1/2 small onion..minced - 1/2 cup finely crumbled reduced fat feta cheese - 2 garlic cloves...minced - 1 large egg - 1 tbsp extra virgin olive oil. plus more for baking dish - 1 tbsp dried oregano - 1 tbsp red wine vinegar - 1 tsp red wine vinegar - 1/4 tsp salt - 1/4 tsp freshly ground black pepper Directions: - heat oven to 400F - combine beef, onion, cheese, garlic, egg,1 tablespoon oil, oregano, vinegar, salt, and pepper in a large mixing bowl. - knead to combine being careful not to over mix - lightly oil a 9x13 baking dish. - shape meat mixture into 40 (1 tablespoon) meatballs. - place ina single layer in the baking dish and bake until cooked through.12 to15 minutes. - serve hot...

Baked Steak In Mushroom Gravy Recipe Ingredients: - 3 lb Cut Round Steak, (3 to 5) Veg. oil - 1/2 c. Flour - 2 x 10 3/4 oz Cream of Mushroom Soup - 1 pkt Portabella Mushrooms, sliced - 2 c. Lowfat milk Salt and Pepper to taste Directions: - Trim all fat from meat and cut into 3 inch square pcs. - Prepare skillet with scant amount of veg. - oil. - Dredge meat in flour and brown on both sides. - Pour one can cream of mushroom soup in a Dutch Oven. - Arrange meat over soup. - Pour remaining soup over meat and add in mushrooms, lowfat milk and seasonings. - Cover and bake at 300 degrees for 2 hrs. - VARIATION: Add in 3 sliced onions and 2 large minced potatoes in Step 2.

Spatzle Ingredients: - 1 cup flour - 14 teaspoon salt - 14 cup milk or 14 cup water - 2 eggs Directions: - Sift flour with salt. - Add eggs and milk (or water) and beat by hand. - Place dough on wooden board and scrape off small pieces or force dough through large holed colander. - Cook for approximate one minute in small amounts of salted boiling water. - Serve immediately or saute briefly in butter, adding grated parmesan cheese.

Cluck in a Pocket Ingredients: - 1 Tbsp. Philadelphia Herb & Garlic Light Cream Cheese Product - 1 Tbsp. Kraft Calorie-Wise Greek with Feta & Oregano Dressing & Marinade - 1 whole wheat pita bread, cut in half - 1/4 cup thin slices cucumber - 1/4 cup chopped tomatoes Safeway 1 lb For $1.29 thru 02/09 - 30 g shaved deli smoked chicken breast (about 3 slices) Directions: - Mix cream cheese product and dressing until well blended. - Add cucumbers and tomatoes; toss to coat. - Fill pita pockets with chicken and cucumber mixture just before serving.

White Chocolate Pecan Mousse Pie Ingredients: - 1 pkg. (15 oz.) refrigerated pie crust - 1 tsp. flour - 2 tbsp. butter - 2 cups pecans, chopped - 1 pkg. (6 oz.) vanilla milk chips - 1/4 cup milk - 1/3 cup sugar - 2 cups whipping cream - 1 tsp. vanilla Directions: - Heat oven to 450F. - Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch springform pan or 9-inch pie pan. - (Refrigerate remaining crust for later use.) - Place prepared crust in pan; press in bottom and up sides of pan. - Flute top edge of crust with fork dipped in flour. - Generously prick bottom and sides of crust with fork. - Bake at 450F for 9-11 minutes or until golden brown. - Cool completely. - Melt butter in 10-inch skillet over medium heat. - Stir in pecans. - Cook until pecans are golden brown, about 6 minutes, stirring constantly. - Cool completely, about 1 hour. - In small saucepan, over low heat, melt vanilla milk chips with milk, stirring occasionally with wire whisk. - Cool completely, about 1 hour. - In large bowl, beat whipping cream until stiff peaks form. - Fold in sugar, vanilla, melted vanilla milk chips and pecans; blend well. - Spoon into cooled crust. - Refrigerate 4 hours before serving. - Store in refrigerator. - Pie can be frozen. - Let stand room temperature 30-45 minutes before serving.

Vichyssoise Ingredients: - 2 tbsp vegetable oil (or butter, if the soup is served hot) - 3 large leeks, cleaned, white and pale green parts only, finely sliced - 4 3/4 cups fresh vegetable stock - 1 large baking potato, such as russet or Burbank, peeled and chopped - 1 celery stalk, roughly chopped - Salt and freshly ground black pepper - 2/3 cup heavy cream, plus more to garnish - 2 tbsp finely chopped chives, to serve Directions: - Heat the oil in a large heavy saucepan over medium heat. - Add the leeks and cover. - Cook, gently shaking the pot from time to time, for about 15 minutes, or until the leeks are softened and golden. - Add the stock, potato, and celery and bring to a boil, stirring often. - Season with salt and pepper. - Cover, reduce the heat to medium-low, and simmer for 30 minutes, until the vegetables are tender. - Remove the pan from the heat and let cool slightly. - In batches, puree in a blender with the lid ajar. - Season with salt and pepper and cool completely. - Stir in the cream. - Cover and refrigerate at least 3 hours, or until well chilled. - Ladle into soup bowls, sprinkle with chives and black pepper, and add a drizzle of cream. - Serve chilled.

Clams With Sherry Ingredients: - 3 tablespoons olive oil - 1 large shallot, peeled and finely chopped - 2 garlic cloves, peeled and finely chopped - 2 lbs steamer clams, fresh - 34 cup dry sherry (NOT sweet or cream sherry, or cooking sherry) - 1 sprig fresh thyme - fresh ground black pepper - 6 ounces jamon serrano, diced (or prosciutto) - 14 cup flat leaf parsley, chopped Directions: - In a large Dutch oven with a lid, heat the oil over medium heat. - Turn heat to low and saute the shallot and garlic, just until soft. - Do not let them brown. - Turn heat back up and add the clams and sherry and bring to a boil, to let some of the alcohol evaporate. - Add the thyme and pepper and cover with lid. - Leave clams for 2 minutes. - Check to see that most of them are open. - Continue cooking up to 4 minutes until they are open. - Remove pan from heat. - Discard any clams that have not opened. - Add ham and parsley and serve immediately, from the pan.

Sweet & Savory Stewed Chicken Liver Ingredients: - 250 grams Chicken Liver - 1/2 knob Ginger - 3 tbsp Sake - 2 tbsp Soy sauce - 2 tbsp Mirin - 2 tbsp Sugar Directions: - Remove the fat and bloody meat from the chicken liver. - Cut into bite-sized pieces and soak in water for 5 minutes. - Julienne the ginger. - Put Step 1 into boiling water and boil for just 15 seconds. - Drain and soak in ice cold water. - Dry it off well with a paper towel. - Place the ingredients into a pot and bring to a boil. - Once boiling, add Step 2 and simmer for 7-8 minutes on medium-low heat. - Lastly, raise the heat to high to add gloss to the meat. - Arrange on a dish and top the ginger as a garnish.

Baked Oyster Crackers Ingredients: - 3/4 cups Vegetable Oil - 1 envelope Powdered Ranch Dressing Mix - 1/4 teaspoons Lemon Pepper - 1/4 teaspoons Garlic Powder - 12 ounces, weight Oyster Crackers Directions: - 1. - Preheat oven to 275 degrees F. 2. - In a bowl, whisk together oil, ranch dressing mix, lemon pepper, and garlic powder. - 3. - Place oyster crackers in a bowl and pour over the oil mixture, stirring the crackers to coat. - 4. - Place coated oyster crackers in a single layer on a large baking sheet. - 5. - Bake 275 degrees F for 15 to 20 minutes.

Ben Sargents Bahamian Seafood Chowder Ingredients: - 2 tablespoons unsalted butter - 1 1/2 pounds conch (see Note), pounded to 1/8-inch thickness and cut into 1/2-inch-wide strips - 1 large Spanish onion, halved and thinly sliced - Kosher salt and freshly ground black pepper - 2 red bell peppers, diced - 2 green bell peppers, diced - 3 tablespoons Jamaican curry powder - 1/2 teaspoon cayenne pepper - Pinch of sweet paprika - 1 bay leaf - 1 quart heavy cream - 3 cups fish stock (see Sources, page 269), bottled clam juice, or vegetable stock - 1 (28.5-ounce) can peeled tomatoes, crushed by hand, with juices - 2 (13-ounce) cans coconut milk - 1/4 cup cream of coconut, such as Coco Lopez - 3 pounds russet or other baking potatoes, peeled and diced - 3 large carrots, peeled and diced - 2 large green plantains, peeled, quartered lengthwise, and diced - 2 yellow plantains, peeled, halved lengthwise, and diced - 1 pound firm-fleshed white fish, such as mahimahi, cut into 1/2-inch pieces - 1/4 cup chopped fresh flat-leaf parsley leaves - Hot sauce, for serving Directions: - Melt the butter in a large heavy-bottomed pot over medium heat. - Add the conch and onion, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 10 minutes. - Add the red and green bell peppers and cook until soft, about 8 minutes. - Stir in the curry powder, cayenne, paprika, bay leaf, and salt to taste, and cook until fragrant, about 4 minutes. - Stir in the heavy cream, fish stock, tomatoes and their juices, coconut milk, cream of coconut, potatoes, carrots, and green and yellow plantains. - Bring to a brisk simmer and cook, stirring occasionally, until the conch and green plantains are tender, about 1 hour. - Taste, and season with salt and pepper. - Add the mahimahi and parsley, and simmer until the fish is just cooked through, about 5 minutes. - Discard the bay leaf, and serve with hot sauce on the side.

Creamy Salmon Bake Ingredients: - 2 salmon fillets - 8 ounces cream cheese - 4 sun-dried tomatoes, reconstituted and chopped fine (NOT in oil) - 3 tablespoons fresh basil leaves - 2 garlic cloves, pressed Directions: - Mix ingredients for topping and refrigerate for at least an hour. - Preheat oven to 350. - Pat salmon fillets dry with paper towel. - Place skin side down in baking sheet and spread topping generously completely over top of fillet. - Bake for about 12 minutes, or until fish easily flakes.

Boiled Ginger Snaps Recipe Ingredients: - 2 c. Flour - 1 c. Brown sugar - 1 c. Molasses - 2 tsp Ginger - 1 tsp Soda - 1/2 tsp Salt - 1/2 c. Water - 1 c. Lard (I use Crisco) Directions: - Heat molasses and water to boiling point. - Add in shortening. - Add in dry ingredients mixed and sifted. - Chill. - Roll very thin and cut. - Bake about 10 min in a warm oven. - A note earlier in the cookbook suggests a warm oven should be in the range of 400-450 degrees (these recipes were devised for the ovens of wood stoves, apparently.) - I'd say to go with 400F. - Very crisp. - Very gingery. - 9

Peppermint Log Roll Recipe Ingredients: - 4 Large eggs, separated - 1/2 c. sugar - 1 teaspoon vanilla - 1/3 c. sugar - 1/3 c. cocoa - 1/2 c. flour - 1/2 teaspoon baking pwdr - 1/4 teaspoon baking soda - 1/8 teaspoon salt - 1/3 c. water - 1 c. chilled whipping cream - 1/4 c. confectioners' sugar - 1/4 c. finely crushed peppermint candy Directions: - Line 15 1/2 x 10 1/2 x 1 inch pan with foil; grease generously. - In large mixer bowl, beat egg whites till foamy; gradually add in 1/2 c. sugar, beating till stiff peaks form. - Set aside. - In small bowl, beat yolks and vanilla on high speed 3 min; gradually add in 1/3 c. sugar. - Continue beating 2 more min. - Combine dry ingredients; add in to yolk mix alternately with water on low, beating just till smooth. - Gradually fold chocolate mix into whites; spread proportionately in pan. - Bake at 375 degrees for 12 min or possibly till top springs back when touched. - Immediately loosen cake, invert on towel sprinkled with confectioners' sugar. - Remove foil. - Roll cake in towel starting from narrow end; cold on wire rack. - In small bowl, beat cream till slightly thickened. - Add in confectioners' sugar, and peppermint candy; beat till stiff. - Unroll cake; remove towel. - Spread with filling; re-roll cake. - Heat butter, add in cocoa and water. - Stir till smooth. - Blend in confectioners' sugar and vanilla. - Glaze cake and chill. - 10-12 servings.

Seafood Wine Sauce Ingredients: - 1/2 cup butter - 1/2 cup all-purpose flour - 1 teaspoon dried basil - 1/2 teaspoon dried thyme - 1 tablespoon cooking oil - 1/2 cup diced shallots - 1 cup white wine - 1 cup heavy cream - 4 tablespoons butter - salt and pepper to taste Directions: - To make roux: Melt 1/2 cup butter in a skillet over medium heat. - Stir in flour, reduce heat to low, and cook until roux is a light chocolate color. - Season with basil and thyme. - Remove from heat. - Heat oil in a saucepan over medium heat. - Saute shallots until tender. - Stir in wine, and simmer until liquid is reduced by half. - Strain shallots from wine, and return wine to skillet. - Stir in cream and 4 tablespoons butter; heat until butter is melted. - Stir in 2 to 3 tablespoons of the roux, until mixture thickens. - Cook on low heat for about 5 minutes to eliminate starchy flavor. - Season with salt and pepper.

Homemade Pastrami Ingredients: - 5 tablespoons kosher salt - 1/4 cup paprika - 3 tablespoons coriander seeds - 3 tablespoons black peppercorns - 2 tablespoons yellow mustard seeds - 1 tablespoon juniper berries - 3 tablespoons packed dark brown sugar - 8 garlic cloves, minced - One 4- to 6-pound brined brisket (see Homemade Corned Beef, page 180) Directions: - Make the rub: Using a spice grinder, grind the salt, paprika, coriander seeds, peppercorns, mustard seeds, and juniper berries. - Pour into a small bowl, and add the brown sugar and garlic; set aside. - Make the pastrami: Remove the brisket from the brine. - Rinse it well under cold running water for 1minute. - Place it in a large stainless steel bowl filled with cold water and soak it for 30 minutes, changing the water every10 minutes.Remove the meat from the water and pat it dry with paper towels. - Using 2 tablespoons of rub per pound of meat, rub the brisket very well. - Wrap the brisket in plastic wrap, refrigerate, and allow it to marinate for at least 8 hours or overnight. - In a slow-cooking barbecue smoker (you need to keep the temperature controlled the entire time), start a fire using your choice of fuelscharcoal, wood, or a combination of the two. - Bring the smoker temperature up to 275F. - Before putting the pastrami in, add fresh wood so there is plenty of smoke. - Immediately add the pastrami. - Let the temperature fall to 250F, but keep adding fuel as needed to maintain 250F. - Smoke the pastrami until the internal temperature reaches 180F, approximately 1 hour per pound. - Remove the pastrami from the smoker. - Let it sit for 10 minutes before slicing.

Double-Chocolate Filled Strawberries Ingredients: - 45 large fresh strawberries (2 lb.) Safeway 1 lb For $3.99 thru 02/09 - 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened - 1 cup cold fat-free milk, divided - 1 pkg. (1 oz.) JELL-O White Chocolate Flavor Sugar Free Fat Free Instant Pudding - 1 cup thawed COOL WHIP Sugar Free Whipped Topping - 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09 - 1 oz. BAKER'S Bittersweet Chocolate, melted Directions: - Cut stems off strawberries. - Use sharp knife to cut "X" in bottom of each berry, being careful to not cut all the way through strawberry; gently pull pieces apart to create opening in center. - Whisk cream cheese and 1/4 cup milk in medium bowl until blended. - Gradually stir in remaining milk. - Add dry pudding mix; beat 2 min. - Stir in COOL WHIP and lemon zest. - Spoon into resealable plastic bag. - Cut small corner from one bottom corner of bag; use to pipe cream cheese mixture into strawberries. - Drizzle with chocolate.

"Too-Good-to-be-True" Brownies Ingredients: - 3/4 cup flour - 1/3 cup unsweetened cocoa powder - 1/2 tsp. Magic Baking Powder - 2 oz. Baker's Semi-Sweet Chocolate - 2 Tbsp. butter - 3/4 cup sugar - 2 Tbsp. light sour cream - 1 Tbsp. chocolate syrup - 2 egg whites - 1 tsp. vanilla Directions: - Heat oven to 350 degrees F. - Mix flour, cocoa powder and baking powder; set aside. - Microwave chocolate and butter in large microwaveable bowl on MEDIUM 1 min. - or until butter is melted; stir until chocolate is completely melted and mixture is well blended. - Add remaining ingredients; mix well. - Stir in flour mixture until well blended. - Pour into 8-inch square pan sprayed with cooking spray. - Bake 20 to 25 min. - or until toothpick inserted in centre comes out with fudgy crumbs. - (Do not overbake.) - Cool brownies in pan 10 min. - Remove from pan to wire rack. - Cool completely.

London Broil, Aged Cheddar & Watercress on Croissant Ingredients: - 14 cup mayonnaise - 2 tablespoons Dijon mustard - 1 12 tablespoons red wine vinegar - 2 tablespoons olive oil - 2 tablespoons prepared horseradish, drained - salt & freshly ground black pepper - 12 lb thinly sliced london broil beef (from your deli department, about 8 slices) or 12 lb roast beef (from your deli department, about 8 slices) - 8 slices white cheddar cheese, thinly sliced - 12 red onion, thinly sliced crosswise - 1 small bunch watercress or 1 small bunch arugula - 4 croissants, sliced through crosswise Directions: - Whisk together the mayonnaise, dijon mustard, red wine vinegar, olive oil and horseradish in a small bowl. - Season with salt and pepper. - Heat a grill pan or griddle over medium heat. - Add 3 slices of beef in an even layer, next to each other and cook for 30 seconds per side, just to warm through. - For each sandwich, you need 2 slices of beef. - Top the slices of beef with 1 slice of the cheese, cover with a lid and let melt, about 20 seconds. - Remove and keep warm. - Continue with other beef and cheese. - Toast the croissant slices on the grill until lightly toasted. - Spread some of the mayonnaise mixture on both sides of each croissant. - Layer on beef and cheese, onion and watercress. - Place the top half of the croissant and serve.

Chilled Tomato Shrimp Soup for One Ingredients: - 1 cup tomato juice - 12 cup cook baby shrimp - 12 tablespoon lemon juice - 18 teaspoon Worcestershire sauce - 12 teaspoon prepared horseradish - 1 drop Tabasco sauce Directions: - Combine ingredients and chill.

Pickled Herring Nana's Recipe (Or so Close) Ingredients: - 6 soaked salt herring fillets - 4 ounces apple cider vinegar - 2 tablespoons light brown sugar - 7 ounces water - 2 teaspoons peppercorns - 4 bay leaves - 1 teaspoon allspice berry - 2 medium red onions, thinly sliced Directions: - Mix the vinegar, sugar, water and spices in a pan. - Bring to a boil and cool completely. - Cut the soaked and desalted fillets into 1/2 inch pieces. - Thinly slice the red onions and toss with the herring. - Pour over the pickling solution and let sit overnight before your first nibble.

Caesar Chicken Salad in a Pita! Ingredients: - 1 lb boneless skinless chicken thighs - 2 tablespoons olive oil - 1 (4 -6 count) package pita bread (fresher the better) - 1 head romaine lettuce - 4 slices bacon (cooked) - 34 cup parmesan cheese - 14 fluid ounces creamy caesar salad dressing - 1 tomatoes (optional) - salt - pepper Directions: - Have all other ingredients ready first off. - Grate the Parmesan, tear up the romaine and have the bacon cooked. - Now trim any fat off chicken. - Salt and pepper the chicken. - In a large pan cook the chicken in the olive oil on medium till no longer pink. - Cut meat into strips or cubes (using a fork and knife). - Take out one pita bread and lay on a flat surface, cut a little under a half circle right on the edge(or middle). - Run your fingers through it to form a pocket. - Gently add lettuce, tomatoes, Parmesan cheese to fill only a quarter of the circular pita. - Evenly add about 2 tbs. - or as desired Caesar salad dressing. - Add desired amount of meat (about 1/2 cup). - With all ingredients, it should only be filled half way. - Fold open ends over to one side (now it's just half a pita). - Then eat it!

Grilled Peanut Butter and Honey Ingredients: - 1 tbsp Peanut Butter - 1 tbsp honey - 2 slice Bread Directions: - Heat pan to medium high heat and grease - Put the peanut butter on one slice of bread and the honey on the other - Mix ~1 tbsp butter with 1/2 tbsp honey in separate dish - Spread honey butter mixture on both sides of the bread - Cook until crisp and golden brown on both sides, flipping in between

5 Minute Mochi Ingredients: - 350 grams Mochi rice - 120 ml Water Directions: - Rinse the rice well. - Use a blender to mix the water with the rice until you end up with a mixture that's thick and heavy. - Pour into a heat-proof dish. - Cover and microwave for 3 minutes at 700 W. - Use a dampened spoon to stir and stretch the mixture into a smooth mochi-like consistency. - Serve them as you'd like. - This time I coated it in kinako and crushed sesame seeds. - I formed the balls using a spoon. - This recipe is also good for filling aburaage pouches for oden.

Cajun Honey Cake Ingredients: - 1 cup melted butter - 1 cup honey - 3 large eggs - 1 teaspoon lemon juice - 9 ounces self raising flour - 1 pinch salt - 2 ounces pecan nuts, chopped - 4 ounces apples or 4 ounces peaches or 4 ounces figs, chopped Directions: - Preheat the oven to 350F and grease and flour a 8-inch cake tin. - Place the butter and honey in a large saucepan and melt, stirring to combine. - Add eggs and lemon juice, mix well then slowly add the flour and salt mixing well. - Add chopped nuts and fruit, mix well to a very stiff batter then pour in to greased tin and bake for about 30 minutes or until cooked through.

Spicy Blue Cheese-Topped Rib Eyes Ingredients: - 12 cup crumbled blue cheese - 4 ounces cream cheese, softened - 4 teaspoons finely chopped seeded jalapeno peppers - 1 tablespoon finely chopped green onion - 1 12 teaspoons red wine vinegar - 14 cup chopped fresh parsley - 2 tablespoons olive oil - 2 garlic cloves, crushed - 6 rib eye steaks, 1 inch thick Directions: - Combine blue cheese, cream cheese, jalapeno pepper, green onion and vinegar; set aside. - Combine parsley, oil and garlic in a heavy zip-lock plastic bag. - Add steaks and squeeze bag to coat steaks with parsley mixture; seal bag. - Let stand for 30 minutes. - Remove steaks from bag. - Grill steaks over medium heat on barbecue to desired doneness. - Serve steaks topped with blue cheese mixture.

Better for You Potato Salad Ingredients: - 4 cups cubed cooked potatoes - 12 cup Miracle Whip - 12 cup peas - 12 cup carrot, shredded - 14 cup green onion, chopped Directions: - Mix all ingredients in a large bowl. - Refrigerate for at least 2 hours.

Beef Veggie Strudel Ingredients: - 2 pounds beef chuck ground - 2 medium onions chopped - 8 large carrots grated - 3 each celery stalks sliced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon oregano - 1/2 teaspoon garlic salt - 2 each bouillon cubes crushed - 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated - 2 large eggs slightly beaten - 1 cup bread crumbs - 2 tablespoons butter - 1/2 cup butter - 12 sheets phyllo (filo) pastry sheets Directions: - In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15 to 20 minutes. - Drain. - Add seasonings and bouillon cubes, grated Parmesan cheese and eggs. - Mix well. - Divide into two equal portions. - Set aside. - Place damp cloth on counter. - Gently lay fillo leaves on towel. - Using pastry brush, brush on melted margarine. - Sprinkle lightly with bread crumbs. - Repeat twice, using 2 leaves per layer. - Place half of meat mixture on long side. - Dot with 1 tablespoon butter. - With help of towel, roll up and place on buttered or Pam sprayed cooking sheet. - Brush with more melted butter. - Repat with remaining ingredients. - Bake at 400F (200C). - for 30 minutes, or until light brown. - Cool for a few minutes on cooking sheet.

Coconut-Pumpkin Bread with Wild Blueberries Ingredients: - 1 cup unbleached all-purpose flour - 1 cup almond meal - 2 cups desiccated coconut - 2 teaspoons baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon ground cardamom - 1/2 teaspoon Kosher salt - 2 large eggs - 1/2 cup Demerara sugar plus 1 tablespoon for sprinkling - 3/4 cup coconut milk - 1/2 cup pumpkin puree - 1 teaspoon vanilla extract - 1 cup frozen wild blueberries Directions: - Preheat the oven to 350 and grease an 8 by 5 inch loaf pan. - In large frying pan over medium heat, toast the coconut shreds until light golden brown and fragrant, about 3 minutes and set aside. - In a medium bowl, whisk together the flour, almond meal, toasted coconut, baking powder, cinnamon, cardamom, and salt. - Whisk together the eggs, sugar, coconut milk, pumpkin puree, and vanilla extract until smooth. - Pour the dry ingredients into the bowl and mix until fully incorporated. - Spoon the batter into the prepared baking tin. - Top the batter with the frozen blueberries and gently press them into place. - Sprinkle with the remaining tablespoon of Demerara sugar. - Bake for 50 minutes, until a toothpick inserted in the center comes out clean. - Let the bread cool briefly in the loaf pan before removing, about 20 minutes. - Slice and serve warm or toasted with butter.

Homemade Ricotta Ingredients: - 2 cup whole milk - 1 lemon, juiced - 1/2 tsp salt Directions: - Combine all ingredients into a heavy bottomed saucepan. - Bring to a simmer and simmer until curds form. - Remove from heat, cover and let sit for 10 minutes. - Pour into a strainer lined with cheese cloth or paper towels and let drain for 20 mins. - Use in your favorite recipes. - *Yields about 1 cup of fresh ricotta. - *

Low Cal Crock Chicken Ingredients: - 4 boneless skinless chicken breasts - 1 tablespoon seasoning, McCormick 1 Step Chicken Seasoning - 16 ounces frozen stew vegetables - 8 ounces frozen broccoli cuts - 10 ounces cream of chicken soup - 2 teaspoons mixed Italian herbs Directions: - If the chicken breasts are large, cut them in half, lenghtwise. - Coat the chicken breasts with the McCormick 1 Step Chicken Seasoning. - Brown the chicken pieces, on both sides, in a frying pan sprayed with no-stick spray. - Turn once, takes about 5 minutes. - Put the browned chicken pieces in the bottom of your crock pot. - Top with all the vegetables (and extra potatoes, if you want). - Mix the cream soup, 1/2 can of water and the Italian herbs together. - Pour over the veggies and chicken. - Cover and cook for 8 hours on low (or longer if you are out longer).

Buffalo Chili Recipe Ingredients: - 1/4 c. Sunflower Oil - 6 lb Grnd Buffalo Meat - 1/2 c. Flour - 3 c. Water - 1/4 c. Chopped Garlic - 3/4 c. Green Bell Pepper - 3/4 c. Red Bell Pepper - 1/2 c. Green Chili Peppers - 3/4 c. Jalapeno Peppers - 5 c. Tomato Sauce - 3 x Diced Onions - 1/2 c. Beef Broth - 1/2 c. Paprika - 1/2 c. Chili Pwdr - 6 Tbsp. Grnd Cumin - 1 tsp Cayenne Pepper - 1/2 tsp Black Pepper - 1/2 tsp White Pepper - 4 tsp Salt - 2 Tbsp. Oregano - 2 tsp Dry Chilies Directions: - Saute/fry Buffalo meat, sunflower oil and flour together till meat is cooked. - Add in remaining ingredients and simmer for 1 hour.

Chicken For Two Recipe Ingredients: - 2 skinless, boneless chicken breast - 1/4 pound low-salt sliced ham - 1/4 pound Alpine Lace low-salt Swiss cheese - 2 tbsp. butter Directions: - Flatten breast, make them as thin as possible. - Layer slices of ham and slice of cheese inside of breast. - Roll tightly, like a jelly roll. - Keep tightly sealed with a toothpick. - Brush chicken with butter. - Seal in aluminum foil. - Bake at 350 degrees for 1 hour in a small toaster oven. - Serve with rice and vegetables.

Paella Valenciana Ingredients: - 3 tablespoons extra-virgin olive oil - 1 large onion, thinly sliced - 1 garlic clove, thinly sliced - 3 whole chicken legs, split into thighs and drumsticks - Salt and freshly ground black pepper - 3 ounces Spanish chorizo, finely diced - 1 cup sliced piquillo peppers (from a 9-ounce jar) - One 15-ounce can large butter beans, drained and rinsed - 5 cups chicken stock or low-sodium broth - Pinch of saffron threads, crumbled - 2 cups arborio rice (15 ounces) - 1/2 cup frozen baby peas - 24 mussels, scrubbed and debearded (about 1 pound) - 24 littleneck clams, scrubbed - 6 jumbo shrimp in their shells, butterflied and deveined Directions: - In a large saucepan, heat 2 tablespoons of the olive oil. - Add the onion and garlic, cover and cook over low heat until they are softened, about 5 minutes. - Uncover and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. - Transfer the onion and garlic to a blender or food processor and puree until smooth, about 1 minute. - In a very large, deep skillet, heat the remaining 1 tablespoon of olive oil. - Season the chicken legs with salt and black pepper, add to the skillet and cook over moderate heat, turning occasionally, until they are golden all over, about 12 minutes. - Transfer the chicken legs to a plate. - Add the onion puree, diced chorizo, piquillo peppers and butter beans to the skillet and cook, stirring, until sizzling, about 2 minutes. - Add the chicken stock and crumbled saffron, season with salt and bring to a boil. - Stir in the rice. - Nestle the chicken legs into the rice, cover and cook over moderately low heat until the rice is nearly tender, about 18 minutes. - Add the peas, mussels, clams and shrimp, cover and cook until the shellfish is open and the chicken is cooked through, about 8 minutes. - Let the paella rest for 5 minutes before serving.

Sweet and Sour Meatballs Ingredients: - 1 lb lean ground beef - 2 tablespoons onions, chopped - 12 cup breadcrumbs - 1 tablespoon parsley, chopped - 1 teaspoon garlic salt (or 1 clove minced) - 18 teaspoon ground pepper - 1 egg, beaten - 1 cup milk - 12 teaspoon curry powder - 2 tablespoons vegetable oil - 14 cup sugar - 12 teaspoon salt - 1 tablespoon cornstarch - 14 cup white vinegar - 1 tablespoon soy sauce - 1 (20 ounce) can pineapple slices, juice Directions: - Combine all meatball ingredients except the vegetable oil and form into balls. - Pan fry meatballs in 2 tbsps oil or bake at 350 degree oven until browned and cooked thoroughly. - Set meatballs aside, covered with tin foil. - Make the sweet and sour sauce by mixing sugar, salt and cornstarch in a fairly large pot. - Add vinegar, soy sauce and pineapple juice. - Heat to boiling, stirring constantly until desired thickness. - Cut up pineapple slices into bite size pieces. - (I use sliced pineapple instead of pineapple tidbits because I seem to get more juice). - Add pineapple and meatballs to sweet and sour sauce. - Heat through and serve over buttered egg noodles or rice. - These make nice appetizers too.

Tomato-Cilantro Salsa Ingredients: - 3 tomatoes (1 lb.), chopped - 1/4 cup finely chopped Spanish onions King Sooper's 1 lb For $0.99 thru 02/09 - 1/4 cup chopped fresh cilantro - 1/4 cup KRAFT Italian Vinaigrette Dressing - 2 cloves garlic, minced - 1 serrano chile, seeded, finely chopped - 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09 - 1/4 tsp. ground black pepper Directions: - Combine ingredients.

Banana Muffins Healthier Ingredients: - 3 large bananas - 34 cup Splenda granular, sugar substitute - 14 cup Egg Beaters egg substitute - 13 cup margarine, melted - 1 teaspoon baking soda - 1 teaspoon baking powder - 12 teaspoon salt - 1 12 cups all-purpose flour - 12 cup walnuts, chopped Directions: - Mash bananas. - Add sugar and slightly beaten egg. - Add the melted butter and chopped walnuts. - Add the dry ingredients stir to mix. - Fill greased muffin tray with mixture and bake for 20 minutes in a 375F oven.

Grilled Tuna Over Jasmine Rice with a Wasabi and Thai Vinaigrette Ingredients: - 1/2 cup wasabi - 1 tablespoon honey - 2 cups orange juice - 1/2 cup vegetable stock - 2 tablespoons red curry paste - 1/2 cup white wine - 1 shallot chopped - 2 cloves garlic - 1/3 cup rice wine vinegar - 1/2 cup safflower oil or vegetable oil - Kosher salt and pepper to taste - 4 (6-ounce) tuna fillets - Butter and water - 2 cups Jasmine rice, cooked - 1 tablespoon vegetable oil - 1 cup canned whole straw mushrooms, drained - 1 cup lychee nuts, quartered - 1 cup wakame seaweed (rehydrated) - 2 carrots, peeled and shaved into strips with peeler Directions: - Garnish: long chives - In a mixing bowl, mix together wasabi and honey. - Wasabi mixture should be a pourable consistency. - Transfer into a squirt bottle and place aside. - In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. - Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. - Reduce by half. - Transfer contents in a blender. - Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. - Transfer to a squirt bottle. - Set aside. - Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness. - In a saute pan emulsify butter and water, add jasmine rice and heat. - In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. - On a serving plate arrange seaweed in a circle. - Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. - Sprinkle around the edge of plate straw mushroom-lychee nut mixture. - Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. - Garnish with long chives.

No Fuss Banana Cream Pie Ingredients: - 1 cup cold 2% low-fat milk - 12 teaspoon vanilla extract - 1 (3 1/2 ounce) package vanilla instant pudding mix - 1 (12 ounce) carton frozen whipped topping, thawed and divided - 1 (9 inch) graham cracker pie crust - 2 medium firm bananas, sliced - additional banana (optional) - lemon juice (for dipping) Directions: - In a large bowl, whisk milk, vanilla, and pudding mix for 2 minutes. - Let stand for 2 minutes or until soft-set. - Fold in 3 cups whipped topping. - Pour 1 1/3 cups of the pudding mixture into pie crust. - Layer with banana slices, and the remaining pudding mixture. - Top with remaining whipped topping. - Garnish with additional banana slices dipped in lemon juice if desired. - Refrigerate until serving.

Cranberry Chutney Ingredients: - 1 cup brown sugar - 1 cinnamon stick, 3-4 inches - 6 -8 whole cloves - 6 -8 allspice berries - 2 tablespoons fresh ginger - 12 cup cider vinegar - 12 cup raisins - 1 apple, peeled and diced - 12 ounces fresh cranberries Directions: - Add brown sugar to 1 cup water and boil until dissolved. - Add rest of ingredients and simmer until cranberry skins split. - Cool until thickened.

Piperade Ingredients: - 1 tablespoon extra virgin olive oil - 2 onions - 2 garlic cloves - 2 bell peppers - 1 pinch chili powder - 4 tomatoes - salt - 12 teaspoon sugar - 8 eggs Directions: - Heat the olive oil in a large saute pan. - Add the onions, garlic, bell peppers, and ground chilli powder. - Cover and cook over medium-low heat for about 45 minutes, until very soft, stirring from time to time. - If the vegetables start to stick to the pan, add a tablespoon of water. - In the meantime, blanch and peel the tomatoes: fill a medium saucepan with enough water to cover them and bring to a simmer (without the tomatoes). - Remove from heat and lower the tomatoes into the water with a slotted spoon. - Let sit for a minute and remove with the spoon. - Let cook and then peel, core, and quarter the tomatoes. - Discard the juices and seeds. - When the peppers and onions are very soft, add the tomatoes, season with salt and sugar, if using, and cook uncovered over medium heat for 20 minutes, until all the moisture has evaporated. - (The vegetables can be cooked up to a day ahead and refrigerated in an airtight container). - Crack the eggs in a medium mixing bowl, season with salt, and beat very lightly with a fork, just to break the yolks. - Pour into the pan and cook over medium-high heat for a few minutes, stirring gently with a spatula, until soft curds form and the eggs are almost set, but still a little runny. - Serve immediately- transfer into a warmed dish or serve straight from the pan- with thinly sliced dry-cured ham, if desired.

Surprise Cocktail Meatballs Ingredients: - 1 lb ground beef - 1 lb ground pork - 12 cup breadcrumbs - 14 cup finely chopped onion - 2 tablespoons minced parsley - 12 teaspoon dried marjoram leaves - 14 teaspoon salt - 18 teaspoon black pepper - 18 teaspoon ground sage - 1 large egg white (lightly beaten) - 40 chestnuts or 40 pecan halves (optional) or 40 pieces cheese (optional) - 1 cup apple juice - 23 cup firmly packed dark brown sugar - 12 cup red wine - 8 tablespoons cornstarch - 2 tablespoons lower sodium soy sauce - 12 teaspoon garlic powder Directions: - Preheat oven to 350. - Mix the beef, pork breadcrumbs, onion, parsley, marjoram, salt, sage, pepper, and egg white in a large bowl. - Divide into about 40 pieces. - Wrap each piece around the desired "surprise". - (optional). - Place the meatballs in a baking pan and bake for 15-20 minutes or until the meatballs are no longer pink. - Whisk together the apple juice, brown sugar, wine, corn starch, soy sauce and garlic poweder. - Bring to a boil and cook for 2 minutes until thickened (stirring often). - Drain meatballs. - Place meatballs and sauce in a crockpot and simmer. - Serve with cocktail forks or toothpicks.

Sea Shore Salad Ingredients: - 1 (1 ounce) envelope unflavored gelatin - 12 cup cold water - 10 ounces frozen condensed cream of shrimp soup, thawed - 3 ounces cream cheese, softened - 1 cup minced celery - 1 cup flaked cooked crab or 7 ounces crab, drained - 2 tablespoons chopped parsley - 1 teaspoon grated lemon rind Directions: - Sprinkle gelatin in cold water to soften. - Place over low heat; stir until gelatin is dissolved. - Remove heat. - Blend soup with cream cheese; stir in gelatin and remaining ingredients. - Pour into 1 1/2 quart mold. - Chill until firm. - Unmold; serve on crisp salad greens.

Ground Beef Ragout Ingredients: - 1 lb lean ground beef - 1 sweet red pepper, cut in 1-inch pieces - 6 garlic cloves, minced - 34 cup broth - 1 (16 ounce) can stewed tomatoes, undrained - 12 teaspoon salt - 14 teaspoon black pepper - 1 medium zucchini, cut in half lengthwise and sliced in 3/4-inch slices - 2 medium onions, cut in thin wedges - 3 medium carrots, cut in 1/2-inch slices - 1 (16 ounce) packagerefrigerated cooked polenta - 6 tablespoons pesto sauce or 6 tablespoons olive tapenade (to garnish) - fresh basil sprig (optional) Directions: - Brown ground beef in a skillet,. - Do not break up the meat; you'll want small chunks of it in this ragout. - Transfer meat to a 3-1/2 to 4-quart crockpot. - Add the red pepper, garlic, broth, tomatoes with juice, salt and pepper. - Cover and cook on LO heat for 7-9 hours. - Turn crockpot to HI heat. - Add the zucchini, carrots and onion 30 minutes before the pot is done. - Prepare the polenta according to package directions. - Serve meat over the top of the polenta with pesto garnish. - Add basil leaves for trim.

Secret Siamese Chicken Ingredients: - 1 tablespoon chopped fresh ginger - 2 cloves garlic, finely minced - 2 tablespoons dark soy sauce - 1/4 cup dry sherry - 1/4 cup vegetable oil - 1 whole (1 1/4-pound) chicken breast, skinned, boned, and cut in 1-inch cubes - 1/4 pound fresh snow peas, cut diagonally in thirds - 1/4 pound pearl onions, each cut in 3 or 4 thin slices - 1/4 cup minced fresh basil or 2 tablespoons dried basil, crushed - 2 to 4 teaspoons finely minced fresh Oriental hot green chile, caribe (crushed Northern New Mexico red chile), or other hot chile - Hot cooked rice - Hot Hot Oil ,if desired Directions: - Combine ginger, garlic, soy sauce, sherry, and 2 tablespoons of the vegetable oil in a shallow glass or stainless steel bowl. - Add chicken cubes and stir well. - Cover and let stand 30 minutes at room temperature (or refrigerate at least 8 hours), stirring at least twice. - About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, and add 2 tablespoons vegetable oil. - When oil is hot but not smoking, drain chicken cubes, reserving marinade. - Add chicken to pan and stir-fry about 3 minutes, or until meat has almost lost its pink color. - Remove chicken to a warmed platter. - Add snow peas, onions, and reserved marinade to pan. - Stir-fry about 2 minutes. - Turn off heat, and then evenly mix in chicken, basil, and hot chile. - Pour onto platter. - Serve over rice, and offer Hot Hot Oil to add to individual servings, if desired.

Amaretto Zima Lemonade Recipe Ingredients: - 2 ounce Amaretto - 1/2 x lemonade mix - 1/2 x Zima Directions: - Ice (shake) // rocks

Steamed Cheese Bread Made with Pancake Mix Ingredients: - 150 grams Pancake mix - 1 medium Egg - 100 ml Milk - 60 grams Pizza cheese - 2 tbsp Sugar - 2 tsp Vegetable oil Directions: - In a small pot, warm up the milk and add the cheese. - Heat over low heat until the cheese melts. - Combine all ingredients in a bowl and mix well. - Place cupcake liners in a muffin tin and pour in the batter. - Steam for about 15 minutes and they're done. - Another steamed bread recipe - Sweet Potato Steamed Bread with Pancake mix

Spicy Cheesy Chicken Ingredients: - 3 -6 chicken breasts - 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup - 1 teaspoon basil - 1 teaspoon Asian seasoning - 1 12 cups water - 1 tablespoon lemon juice - 1 garlic clove - 1 medium onion (cut into small pieces) - 1 -1 12 cup of shredded cheese, of your choice (depending on how much you like cheese) Directions: - Put chicken breasts in first (If you thaw the chicken-poke holes on all sides with a fork). - Add all ingredients except cheese; stir. - Add the cup of cheese on the top. - Cook for 3-4 hours on high or 6-8 hours on low. - Enjoy!

Chilled Asparagus with Citrus Vinaigrette Ingredients: - 2 bunches asparagus, trimmed - Juice and zest of 1 orange - Juice and zest of 1 lime - Juice and zest of 1 lemon - 1 tablespoon Dijon mustard - Sea salt and freshly ground black pepper - 1/4 cup canola oil - Fresh mint, for garnish Directions: - Bring a pot of lightly salted water to a boil and fill a large bowl with ice water. - Trim off the woody ends of the spears. - Blanch the asparagus in the boiling water for 3 minutes. - Dump the asparagus in the ice water to stop them from overcooking and getting mushy. - This also keeps the bright green color. - Whiz the citrus juices, zests, mustard, salt, and pepper together in a blender. - Gradually drizzle in the oil until the vinaigrette thickens. - Drain the asparagus and arrange the spears on a serving platter. - Pour on the vinaigrette, garnish with fresh mint, and were home.

Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce Ingredients: - 1 pound tomatillos,* husked - 1 onion, coarsely chopped - 1 tablespoon minced seeded jalapeno chili - 1 garlic clove, crushed - 3 tablespoons extra-virgin olive oil - 2 tablespoons chopped cilantro - 24 jumbo shrimp, peeled, deveined, tails left intact - 2 tablespoons ground mild chili (such as ancho or New Mexican*) - 1 teaspoon onion powder - 1/2 teaspoon garlic powder - Queso fresco* or feta cheese Directions: - Cook tomatillos in large pot of boiling salted water until olive-green color, about 5 minutes. - Drain and transfer to blender. - Add onion, jalapeno, and garlic and process tomatillo sauce until smooth. - Heat 1 tablespoon oil in skillet over medium heat. - Add sauce and bring to boil. - Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes. - Stir in cilantro. - Season with salt and pepper. - Cool to room temperature. - (Can be made 1 day ahead. - Chill. - Bring to room temperature before using.) - Prepare barbecue (medium-high heat). - Toss shrimp with remaining 2 tablespoons oil in large bowl. - Add ground chili, onion powder, and garlic powder; toss to combine. - Sprinkle shrimp with salt and pepper. - Grill shrimp until just cooked through, about 2 minutes per side. - Spoon about 3 tablespoons tomatillo sauce into center of each of 6 plates. - Arrange shrimp atop sauce. - Sprinkle with queso fresco. - Tomatillos (green tomato-like vegetables with paper-thin husks), ground New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.

Scalloped Potatoes And Hamburger Recipe Ingredients: - 20 lbs. potatoes, cooked, then sliced - 8 lbs. hamburger, fried with 3 or possibly 4 onions Directions: - Fold in saucepan and bring to a boil: 5 cans cream of mushroom soup 10 cans lowfat milk 2 cans condensed lowfat milk Salt & pepper to suit taste 1 pkg. - taco seasoning 2 lbs. - Velveeta cheese, cut in sm. - pcs - Use an electric roaster. - Arrange in 2 or possibly 3 layers. - Pour the sauce over the potatoes, hamburger and cheese layers. - Bake at 350 degrees for 45 min. - Serves 100 people.

Mustard Onion Sandwich Buns Ingredients: - 3 12 cups all-purpose flour - 2 cups white whole wheat flour - 4 12 teaspoons instant yeast - 1 tablespoon dried onion - 2 teaspoons salt - 34 cup milk - 12 cup water - 13 cup butter or 13 cup margarine - 14 cup honey - 2 tablespoons dijon-style mustard - 2 large eggs Directions: - Note: 2 packages of yeast can be used instead of the 4 1/2 teaspoons. - Also, if it is humid or raining, I somtimes have to add as much as 1 cup additional flour to get the right dough texture. - In a large bowl, combine 1 cup all-purpose flour, white whole wheat flour, yeast, minced onion, and salt. - Heat milk, water, butter, honey, and mustard until very warm (120-130 degrees). - Gradually add to flour mixture. - Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. - Add eggs and 1 cup flour; beat 2 minutes at high speed. - Stir in enough remaining flour to make a soft dough. - Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. - Cover; let rest 10 minutes. - Divide dough into 12 equal pieces; shape each into smooth ball. - Place on greased baking sheet. - Flatten balls with hand to about 2-1/2-inch rounds. - Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. - Bake in preheated 400 degree oven for 13-15 minutes. - Remove from sheet; cool on wire rack. - Brush tops with melted butter while still warm.

Stuffed burger w/bacon Ingredients: - 1 packages Ground turkey - 1 egg - 2 tbsp quick oats - 1/4 cup or less of diced onion - 1/4 cup chopped frozen spinach - 2 diced tomato slices - 1 cup shredded cheese - 1 lb uncooked bacon Directions: - Mix everything except the cheese & bacon in a large bowl. - Form the mixture into patties but reserve some of the meat for the tops. - I got 6 good sized patties. - Press a well into the center of each patty without breaking the bottom. - Put some cheese into the well and then cover with some of the meat you saved. - Wrap each burger with the bacon, I used a slice and half per patty. - Bake at 375 for 25-30 minutes. - Be prepared for the kitchen to smell crazy good! - Serve on buns with the usual toppings.

Strawberry Rhubarb Crisp Ingredients: - 4 stalks rhubarb, washed, and cut in 1-inch pieces - 1 pint strawberry, washed, hulled, and thickly sliced - 1 cup sugar - 12 cup cornstarch - 12 teaspoon cinnamon - 1 orange, zest of - 1 orange, juice of - 12 cup whole wheat flour - 12 cup rolled oats (slow cooking) - 12 cup brown sugar - 12 cup butter, cut in 1-inch pieces - 12 cup chopped pecans - 1 teaspoon cinnamon Directions: - Filling:. - Mix all ingredients together and place in a buttered 2 qt casserole. - Topping:. - Mix flour, oats, sugar, cinnamon and pecan together. - Cut in butter until mixture is the size of peas. - Distribute evenly over fruit. - Bake at 350F for1 Hour.

Noodle Junk Ingredients: - 1 lb ground beef - 1 small onion - 1 (10 ounce) can cream of mushroom soup - 0.5 (10 ounce) can water (or milk) - 1 (7 1/4 ounce) box macaroni and cheese mix - 12 cup milk - 12 cup sharp cheddar cheese (optional) - 12 teaspoon salt - 1 teaspoon pepper Directions: - In a 3 qt pot, boil a slightly salted pot of water. - Cook macaroni al dente(deduct 2 minutes from the cook time). - Make mac and cheese according to package directions. - add milk and cheese(optional). - In a 10 inch deep fry pan, Brown meat. - add chopped onion,salt and pepper. - drain any grease. - Mix in cream of mushroom soup and water(or Milk)(make sure meat is cooked through). - In an oven-proof bowl layer 1/2 the meat then 1/2the macaroni then repeat, (Macaroni ends up on top)cover with alumium foil, bake for 20-30 minutes in a 350 degree oven. - (If time is a problem just mix all together in macaroni pot, cover and let simmer for 10 minutes. - stir occasionally to avoid sticking.

Peppery Meat Loaf with Couscous Ingredients: - 3/4 cup water - 1/2 cup reduced-sodium beef stock or water - 3/4 cup whole wheat couscous - 1 lb extra lean ground beef - 8 oz Italian sausage, removed from casings and crumbled - 1 onion, diced - 1 red bell pepper, seeded and diced - 1/2 cup finely chopped parsley - 2 eggs, beaten - 1 cup reduced-sodium tomato sauce, divided - 1 tbsp sweet paprika - 1 tbsp ground cumin (see Notes) - 1 tsp ground coriander - 1/2 tsp salt - 1/4 tsp cayenne pepper Directions: - Preheat oven to 350F. - In a saucepan, bring water and beef stock to a boil. - Gradually stir in couscous. - Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. - Fluff with a fork before using. - In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tablespoons of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. - Using your hands, mix until well blended. - Transfer to a 9x5 inch loaf pan and spread remaining 2 tablespoons of tomato sauce over top. - Bake in preheated oven until temperature reaches 165F on an instant-read thermometer, about 1 hour.

Jumbalaya Ingredients: - 2 tbsp butter - 1 cup bell pepper, chopped - 2 clove garlic, minced - 1 lb smoked sausage, 1/4 in slices - 1 cup rice - 2 cup chicken stock - 3 tbsp Green Tabasco Sauce - 14 1/2 oz Diced tomatoes with chilis, drained - 1 pinch cajun seasoning to taste - 1 medium onion Directions: - Melt butter over medium high heat - Add onion, pepper, garlic, and sausage. - Cook until veggies are tender. - Stir in rice, stock, green pepper sauce, tomatoes, and cajun seasoning. - mix well and bring to a boil - reduce heat and simmer 25 minutes - Remove from heat and let sit for 5 minutes before serving

Light Rye Ingredients: - 34 cup water - 1 12 cups white bread flour - 12 cup rye flour - 1 12 tablespoons sugar - 34 teaspoon salt - 34 tablespoon butter - 2 teaspoons cornmeal - 1 teaspoon caraway seed - 1 14 teaspoons fast rise yeast or 2 teaspoons active dry yeast Directions: - Load ingredients in the order give. - Bake with regular, rapid or delayed time bake cycle.

Beef Vegetable Stew Ingredients: - 1 lb ground chuck - 4 cups condensed beef consomme - 2 cups French onion soup (may have to use a mix to make this, I use more beef consume as the water) - 4 cups diced tomatoes with seasonings - 8 ounces frozen corn - 3 raw carrots - 3 celery ribs - 12 cup pasta, any small kind (this really is enough) - 3 -4 small onions - 1 teaspoon garlic - 1 teaspoon pepper - 1 cup mushroom Directions: - Chop carrots into pieces. - Chop celery into pieces. - Cut onions into quarters. - Brown the meat in a skillet and set aside. - In a large pot, combine all liquids, vegetables, and seasonings. - You may add any other amount and type of vegetable you wish. - Seasonings are to taste and preference. - Simmer for 30 minutes on low to medium heat. - Add pasta to the pot and allow to cook further (15 minutes). - Add ground beef to the mix and allow to warm through (3 or 4 minutes). - If it's getting too dry, you can add more liquid. - Serve with wine, good bread, and salad.

Tangy Lemon Ranch Dip Ingredients: - 1- 1/2 cup Lemon Non-fat Yogurt - 1 package (about 1 Oz. Packet) Original Ranch Dip - 1 cup Sour Cream - 2 drops DoTerra Lemon Essential Oil - 2 drops DoTerra Lime Essential Oil Directions: - Add all ingredients together in a mixing bowl and mix completely, Then chill for 2-4 hours. - Then have a party. - Enjoy. - Itll be a hit!

Maple Roasted Nut Butter Ingredients: - 1 cup Raw Almonds - 1 cup Raw Walnuts - 2 Tablespoons Flax Powder - 2 Tablespoons Hemp Powder - 3 Tablespoons Chia Seeds - 3 Tablespoons Maple Syrup - 1 pinch Salt Directions: - Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. - In a large bowl, combine the nuts, flax and hemp powders, chia seeds, maple syrup and salt. - Stir until the nuts are coated with the syrup. - Pour the nut mixture onto the lined baking sheet in an even layer. - Roast the nuts at 325 degrees F for 20 minutes, stirring once halfway through. - Once the nuts have roasted for 20 minutes, remove the baking sheet from the oven and let them cool for 10-15 minutes. - Once the nuts have cooled slightly, transfer them to your food processor. - Process the nuts on high for about 10 minutes, stopping to scrape down the sides every minute or so. - It may seem as if nothing is happening, but it will! - (See photos on the related blog link.) - Once the nuts have turned into a glossy, slightly runny butter, youre done! - Transfer the nut butter to a glass container, and store at room temperature for up to a week. - Enjoy! - Recipe yields about 1 cup.

Glady's Spanish Rice Ingredients: - 1 lb ground beef, cooked and drained - 1 small onion, chopped - 34 cup rice - 1 (28 ounce) can diced tomatoes - 1 teaspoon chili powder - salt and pepper Directions: - brown ground beef and onion together, drain. - add chili powder, rice and undrained can of tomatoes. - simmer, covered until rice is cooked through.

Homemade Teriyaki Sauce Ingredients: - 1/2 cup soy sauce - 1/4 cup vegetable oil - 1/4 cup apple cider vinegar - 2 clove garlic, minced - 2 tbsp brown sugar - 1 tsp fresh grated ginger Directions: - Combine all ingredients, heat in a saucepan over low heat, simmer for 10-15 minutes. - Pour into a container to cool down. - Keep in the refrigerator until ready to use.

Cherry Cream Cheese Pie Ingredients: - 9 inches unbaked pie shells - 1 (1 lb) can cherry pie filling - 12 ounces cream cheese, room temp - 12 cup white sugar - 2 large eggs - 12 teaspoon almond extract - 1 cup sour cream - 14 cup slivered almonds, lightly toasted Directions: - Preheat oven to 425 degrees. - Spread half of the cherry pie filling in the pie shell. - Reserve the other half. - Bake for 15 minutes. - Meanwhile, in a small bowl beat cream cheese, sugar, eggs and almond extract until smooth. - Remove pie from oven and reduce temp to 350 degrees. - Pour the cream cheese mixture over hot pie filling. - Return to oven and bake for 25 minutes. - The filling will be slightly soft in center. - Place on a wire rack to cool completely. - Beat sour cream lightly and place in a zip-lock baggie-seal. - Snip the tip of one corner and pipe sour cream around the edge of pie. - Fill the center with reserved pie filling. - Garnish with toasted almonds. - Serve.

Homemade Sauerkraut Ingredients: - 1 large, firm, green or red cabbage - 3 1/2 teaspoons sea salt - 1 teaspoon caraway seeds (optional) - 1 cup filtered water - 1 tablespoon salt Directions: - Remove any damaged outer leaves from: 1 large, firm, green or red cabbage. - Cut the cabbage in half and remove the core. - Cut the halves into quarters and slice the quarters as thin as possible. - You should have about 5 cups of shredded cabbage. - Put the shredded cabbage into a bowl with: 3 1/2 teaspoons sea salt, 1 teaspoon caraway seeds (optional). - Thoroughly work the salt into the cabbage with your fingers until the cabbage begins to release juices. - Pack the cabbage into a nonreactive container, such as a 2-quart glass jar. - Press the cabbage down as you are packing it in. - There should be enough liquid to cover the cabbage. - If not, top it up with a brine made from: 1 cup filtered water, 1 tablespoon salt. - Place a weight over the cabbage to keep it submerged under the brine (see Note). - Cover the jar loosely with a dish towel. - Let the cabbage ferment at room temperature for 1 week or so. - Remove any scum that may appear on the surface of the brine. - At this point taste the sauerkraut. - If you like the flavor, remove the weight, cover the jar, and refrigerate. - Otherwise, let it continue to ferment until it reaches the desired flavor. - The sauerkraut will keep in the refrigerator for up to 6 weeks.

Couscous Salad Ingredients: - 2 -3 tablespoons olive oil - 6 green onions, thinly chopped - 2 tablespoons garlic, minced - 1 teaspoon cumin - 1 14 cups vegetable broth - 1 cup couscous - 1 large tomatoes, finely diced - 14 cup fresh cilantro, chopped - 1 jalapeno pepper, finely chopped - 1 lemon, juice of - salt and pepper - 12 cup pine nuts, toasted Directions: - Heat olive oil in a saucepan. - Add green onions, garlic, and cumin. - Stir fry for 1 minute. - Add broth and bring to a boil. - Remove from heat, stir in couscous, and cover. - Let set for 10 minutes. - Pour couscous into a medium bowl and add remaining ingredients except pine nuts. - Mix everything together and season with salt and pepper to taste. - Cover and chill for at least an hour. - Sprinkle with toasted pine nuts and serve.

Char's Lasagna Ingredients: - 1 lb ground beef - 1 lb ground pork - 34 cup chopped onion - 1 minced garlic clove - 1 (15 ounce) can diced tomatoes, undrained - 1 (15 ounce) can tomato sauce - 2 tablespoons parsley flakes - 2 tablespoons sugar - 1 teaspoon salt - 1 teaspoon dried basil leaves - 1 teaspoon dried oregano - 3 cups cream-style cottage cheese - 12 cup parmesan cheese - 34 cup mozzarella cheese - 1 tablespoon parsley flakes - 12 teaspoon salt - 8 ounces lasagna noodles - 12 cup parmesan cheese Directions: - Brown ground beef, onion and garlic; drain off fat. - Stir in tomatoes, tomato sauce, 2 tablespoons parsley, sugar, 1 teaspoon salt, basil and oregano. - Heat to boiling, then reduce and simmer, uncovered for 1 hour. - Mix cottage cheese, mozzarella cheese, 1/2 cup parmesan cheese, 1 tablespoon parsley flakes, 1/2 teaspoon salt. - Reserve 2 cups meat sauce for top. - In an ungreased 3-quart casserole dish, layer 1/4 of the noodles, meat sauce and cheese mixture. - Repeat layers 3 more times. - Spread top with reserved meat sauce and the remaining 1/2 cup parmesan cheese. - Bake at 350 degrees for 1 hour or until bubbly. - Times are an estimate.

"Hot Chocolate" Banana-Nut Oatmeal Ingredients: - 2 cups plain almond milk - 2 fully-ripened large bananas (1 1/2 diced and 1/2 thinly sliced crosswise) - 1/4 teaspoon pure almond extract - 1/4 teaspoon pure vanilla extract - Kosher salt - 2 cups old-fashioned rolled oats - 2 tablespoons unsweetened cocoa powder - 2 tablespoons honey or agave nectar - 1/3 cup toasted and chopped walnuts - Pinch ground cinnamon - 2 tablespoons semisweet chocolate chips - Copyright 2012 Television Food Network, G.P. All rights reserved. Directions: - Bring the almond milk, 1 3/4 cups water, the diced bananas, almond and vanilla extracts and pinch of salt to a boil in a large saucepan over high heat. - Stir in the oats, cocoa powder and 1 tablespoon of the honey and reduce the heat to medium. - Cook, stirring frequently, until the oats are fully cooked to desired consistency, 6 to 7 minutes. - Transfer to 4 bowls, top with the sliced bananas, walnuts, the remaining 1 tablespoon honey, cinnamon and chocolate chips and serve.

Mom's Roasted Pumpkin Seeds Ingredients: - 1 quart water - 2 tablespoons salt - 2 cups pumpkin seeds - 1 tablespoon vegetable oil Directions: - Preheat oven to 250. - Pick through seeds, remove stringy fibers. - Bring water and salt to boil, add seeds, boil 10 minutes. - Drain, spread on paper towels, pat dry. - Place seeds in bowl with oil and toss. - Spread evenly on cookie sheet. - Roast in oven 30-40 minutes, stirring every 10 minutes, or until crisp.