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Lemon Glazed Brussels Sprouts Ingredients: - 2 lbs medium Brussels sprouts, trimmed - 34 cup water - 14 cup butter - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - 2 teaspoons grated lemons, rind of Directions: - Combine first 4 ingredients in large pot; cover and bring to boil over high heat. - Reduce heat to medium. - Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally. - Stir in lemon juice; cook uncovered until glaze coats brussles sprouts, about 1 minute. - Season to taste with salt and pepper. - Transfer brussels sprouts to a bowl, sprinkle with lemon peel and serve.

Rachel's Potato Puff Ingredients: - 3 large potatoes - 1 cup of matured cheese - 1 12 cups milk - 3 eggs - 2 slices bacon - salt - pepper - i onion - 1 garlic clove Directions: - Peel potatoes. - Grate potatoes and cheese. - Coarsely chop bacon. - Chop onion. - Crush garlic clove. - Add all ingredients to a bowl. - Add salt and pepper to taste. - You may add aromic herbs if you desire. - Mix until all ingredients are combined. - Pour mixture into a greased casserole dish. - Bake in 180 degree celsius oven for 70 minutes or until top is golden brown.

Venison Steaks with Chestnuts Ingredients: - 1/2 tablespoon butter - 1 x black pepper - 1 tablespoon scallions, spring or green onions chopped - 1 cup port wine - 1 cup stock - 24 each chestnuts peeled - 1 tablespoon butter - 8 each venison medallions - 4 each figs Directions: - Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook chopped green (spring) onions. - Add port and reduce. - Add stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy. - Set aside and keep warm. - Heat a heat a heavy-based frying pan, add a tablespoon of butter. - When it is very hot, cook 8 medallions of venison, each about 1 cm thick. - Sear them for a maximum of 1 minute on each side, to ensure they are still rare. - Meanwhile, butter a baking tray and slice onto it 4 figs. - Place under a grill to heat through. - Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices. - Serve immediately.

Broccoli Rabe and Butternut Squash Ingredients: - 1/2 small butternut squash (about 1 1/2 pounds) - 1 medium red onion - 6 ounces broccoli rabe (about 1/2 bunch) - 2 tablespoons olive oil - 1/4 cup water Directions: - With a vegetable peeler or paring knife peel squash. - Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces. - In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and add vegetables and salt to taste, stirring to coat with oil. - Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender. - Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more.

Linzer Trees Ingredients: - 1 1/4 cup unsalted butter (2 1/2 sticks), softened - 23 cup/145 grams sugar - 2 13 cups/308 grams all-purpose flour - 1/2 cup/70 grams finely ground, roasted almonds - 1 teaspoon cinnamon - 1/4 teaspoon kosher salt - 1 cup/8 ounces good-quality raspberry jam, preferably seedless - Powdered sugar for dusting Directions: - Heat oven to 350 degrees. - Line baking pans with parchment or silicone baking mats. - In a bowl or stand mixer, mix butter and sugar on medium speed until smooth. - In a separate bowl, whisk together flour, almond meal, cinnamon and salt. - Slowly add dry ingredients, a half-cup at a time, to butter mixture. - Divide dough into 3 balls. - Place each ball between parchment paper (nonstick works best) and roll into a thin circle, about 11 inches in diameter and just over 1/8-inch thick. - Refrigerate flat for at least 15 minutes. - Working quickly with one sheet of dough, remove top layer of parchment, then flip onto a clean sheet and remove the bottom layer. - Using a tree-shaped cookie cutter, cut 30 shapes for the bottoms of the cookies and place on prepared baking sheets. - Reserve scraps to reuse for more cookies. - Bake cookie bottoms for about 10 to 12 minutes, or until the edges just begin to brown. - Rest for a couple of minutes on the tray, then carefully transfer to a cooking rack. - Repeat the process to create the tops, using a pastry tip or a straw to cut out 5 to 7 holes on the trees to resemble ornaments. - Open any holes that close during baking. - Meanwhile, melt jam with 1 teaspoon of powdered sugar and boil lightly for about a minute. - Cool slightly. - Assemble cookies by flipping the bottoms, spreading them with a scant teaspoon of jam, dusting the tops lightly with powdered sugar and then gently pressing the tops onto the bottoms. - Store airtight between layers of wax paper or parchment for 3 days. - Freeze for up to a month.

Island Vegetable Salad with Cheese Ingredients: - 1 cucumber, peeled, seeded and chopped - 1 each green and red pepper, chopped - 4 green onions, sliced - 2 Tbsp. chopped fresh parsley - 4 oz. (1/2 of 8-oz. pkg.) KRAFT Colby & Monterey Jack Cheese, cubed - 1/2 cup KRAFT Zesty Italian Dressing - 4 romaine lettuce leaves Directions: - Combine cucumbers, peppers, onions and parsley in large bowl. - Add cheese and dressing; toss to coat. - Serve on lettuce leaves.

Raspberry Wasabi Mustard Ingredients: - 1/2 cup stone-ground mustard - 1/4 cup yellow mustard - 2 tablespoons raspberry preserves - 1/2 to 1 teaspoon wasabi paste Directions: - Mix the stone-ground mustard, yellow mustard and raspberry preserves in a bowl. - Add in the wasabi 1/2 teaspoon at a time until the desired nose-heat is reached.

Chicken & Egg Rice Bowl / Oyako-Don Ingredients: - 14 lb boneless chicken breasts or 14 lb chicken fillet - 2 eggs - 12 onion - 13 cup mirin - 12 tablespoon sugar - 14 cup soy sauce - 14 cup dashi stock - steamed rice - 1 teaspoon chives Directions: - Cut the chicken into chunks and slice the onion. - Heat the stock, then add soy sauce, mirin, and sugar, then let it boil. - Add the onion and chicken to the stock. - Leave it until the chicken is cooked. - Do not boil it too much. - Break the eggs into bowl but separate one egg york and gently whisk. - Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked. - Add the egg york and remove from the heat. - Serve over the steamed rice and sprinkle the chives.

Spinach Quiche Ingredients: - 3 (10 ounce) packages frozen chopped spinach - 8 eggs, beaten - 1 teaspoon garlic salt - 1 13 cups milk - 23 lb grated cheddar cheese or 23 lb monterey jack cheese - bacon bits (optional) - 2 frozen deep dish pie shell Directions: - Thaw spinach and drain well. - Mix all of the filling ingredients together in a bowl. - Divide evenly into two pie crusts. - Bake in 350 degree oven for 45 minutes, or until silver knife incerted in center comes out clean.

Grilled Peach Upside-Down Cake Ingredients: - 5 tablespoons unsalted butter - 2 14 cups sugar - 12 teaspoon salt, plus - 1 pinch salt - 12 teaspoon ground cinnamon - 5 large peaches, 4 peeled and thinly sliced, 1 peeled and chopped - 3 cups flour - 1 12 teaspoons baking soda - 2 large eggs (or 1/2 cup egg substitute) - 12 cup canola oil (or vegetable oil) - 2 teaspoons vanilla extract - 1 cup hazelnuts, lightly toasted and coarsely chopped Directions: - preheat your gas grill. - In a deep 10-inch cast-iron skillet, melt the butter over indirect medium heat. - Stir in 1/4 cup sugar and cook until browned, about 5 minutes. - Add a pinch of salt, 1/4 tsp cinnamon and the sliced peaches. - Cook until carmelized, about 5 minutes. - Arrange the fruit in an even layer in the pan and let cool. - In a medium bowl, toss the chopped peaches with the remaining 2 cups sugar and 1/4 tsp cinnamon. - Sift together the flour, baking soda, and remaining 1/2 tsp salt. - In a large bowl, whisk together the eggs and oil and add the vanilla. - Gradually stir the flour mixture into the egg mixture until well mixed. - Stir in the chopped peach-sugar mixture. - Fold in the hazelnuts. - Let the batter stand for 15 minutes. - Stir the batter again (it will be very thick) and spread over the cooled fruit in the skillet. - Place the skillet in the center of the grill and grill over indirect medium-low heat with the lid down, until a toothpick inserted in the center comes out clean, 1 1/4 to 1 1/2 hours. - Let cool for 15 minutes. - Invert into a platter and serve warm.

pop-overs Ingredients: - 1 cup milk - 2 eggs - 1/2 tsp salt - 1 cup all-purpose flour - 4 oz cream cheese(softened) - 1/4 cup confectioners sugar/powdered - 1/4 tsp vanilla Directions: - Preheat oven to 450F (230 degrees C). - Grease and flour six 6-ounce custard cups, or cupcake pans. - In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. - Fill custard cups 1/2 full. - Bake at 450F (230 degrees C) for 20 minutes. - Decrease oven temperature to 350F (175 degrees C) and bake for 20 minutes more. - Immediately remove from cups and serve piping hot. - I make these all the time. - so I know you'll love these as much as I do :). - I usually eat them all in one day. - haha yes I know that's horrible..

Granola Supreme Ingredients: - 6 cups rolled oats (NOT quick oats) - 2 cups puffed kamut cereal - 1 cup oat bran - 1 cup slivered almonds - 2 cups coarsely chopped walnuts - 1 cup sunflower seeds - 2 cups shredded unsweetened coconut - 1 12 cups raisins - 1 cup dried cherries or 1 cup cranberries - 2 teaspoons salt - 1 tablespoon cinnamon - 2 pinches fresh grated nutmeg - 1 pinch clove - 1 pinch dried ginger - 34 cup dark brown sugar - 12 cup real maple syrup or 12 cup Agave - 14 cup molasses - 12 cup honey - 14 cup good quality vegetable oil - 14 cup extra virgin coconut oil - 1 tablespoon vanilla extract - 2 tablespoons softened butter - 3 tablespoons natural-style peanut butter - 6 tablespoons chia seeds Directions: - Preheat oven to 250 deg. - Grease 2 cookie sheets. - Mix all dry ingredients including fruit in an extra large bowl. - Use Mila brand Chia -- Make a paste:. - In a small bowl mix briskly and well; 3 scoops (6 T) of Mila with 1 cup water. - Set Aside. - If you do not have Mila, you can use regular chia. - NOTE: Mila is best as nutritional value is ensured and seeds are cold fractured open for greater bioavailability of nutrients. - it is not sold in stores, if you wish to it go to: genesispure.com/honolulu. - Mix remaining wet ingredients in a medium bowl. - Pour wet mixture into dry and mix well with clean hands - About 5 minutes of constant mixing for all dry ingredients to be coated. - Spread 1/4 of the mixture onto each cookie sheet. - Bake on center rack at 250 deg for 1 hr and 5 or 10 minutes... gently stirring mixture about 3 times during baking process to ensure even texture. - Granola gets crunchy as it cools. - Repeat with second half of mixture. - Store in airtight container(s). - ENJOY!

Penne with Grilled Eggplant and Zucchini Ingredients: - 1 whole Large Eggplant - 1 teaspoon Salt - 2 whole Small Zucchini (or 1 Large) - 1/4 cups Olive Oil - 16 ounces, fluid Package Whole Wheat Penne - 1 whole Large Tomato - 1 bunch Fresh Basil, Torn - 2 cups Cooked, Shredded Chicken Breast (optional) - 1/4 cups Feta Cheese, Crumbled - Salt And Ground Black Pepper To Taste Directions: - Fill a large pot with water and place over high heat to boil. - Preheat the grill or a grill pan over medium-high heat. - Trim ends off eggplant. - Slice in half then into 3/4 strips lengthwise. - Place in a colander in the sink, toss with salt and let sit for about 10 minutes. - While eggplant is sitting, trim the ends off your zucchini and cut each one into thirds, lengthwise. - After 10 minutes, rinse eggplant and pat dry with a paper towel. - Toss eggplant and zucchini strips with 1 tablespoon olive oil. - Place on the grill or grill pan and cook for 8 minutes, turning once halfway through. - You might have to work in two batches. - While vegetables are on the grill, boil your penne according to package directions. - Place grilled eggplant and zucchini onto a cutting board to cool. - Chop tomato and grilled eggplant and zucchini into 3/4 chunks. - Drain pasta and pour it back into the pot. - Toss with eggplant, zucchini, tomato, basil, chicken and feta. - Season with salt and pepper to taste. - Enjoy!

Easy Olive Spread Ingredients: - 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread - 1/3 cup chopped pimento-stuffed green olives - RITZ Crackers Directions: - Mix cream cheese spread and olives; cover. - Refrigerate 1 hour. - Serve as a spread with the crackers.

Southern Baked Beans Ingredients: - 1/2 pound bacon - 1 large onion, diced - One 16-ounce can pork and beans - 3 tablespoons yellow mustard - 5 tablespoons maple or pancake syrup - 4 tablespoons ketchup Directions: - Preheat oven to 325 degrees. - Fry bacon until crisp; crumble. - In bacon drippings, saute onion until brown. - Mix bacon, onion, and drippings with remaining ingredients. - Pour into casserole dish and bake covered for 45 to 60 minutes.

Pasta With Tomato Sauce Provencal Ingredients: - 6 pounds fresh tomatoes or 3 28-ounce cans tomatoes - 2 tablespoons olive oil - 1 large finely chopped onion - 5 medium cloves garlic, mashed - 3 inch-long pieces orange peel - 2 sprigs parsley - 1 bay leaf - 2 sprigs fresh thyme or 1/4 teaspoon dried thyme - 1/2 teaspoon fennel seeds - 1 1/2 teaspoons chopped fresh basil leaf (about 3 large leaves) or 1/2 teaspoon dried basil - 1/4 teaspoon coriander - Freshly ground black pepper to taste - 1/4 teaspoon celery seed - 1 6-ounce can tomato paste Directions: - Plunge fresh tomatoes into boiling water for a few seconds and remove skins. - Chop pulp coarsely if using fresh tomatoes. - Heat oil in heavy pot; add onions and cook until transparent. - Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally. - Break up tomatoes as they cook. - Remove parsley, bay leaf and orange peel. - Freeze. - To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash. - Allow 2 to 3 ounces dried spaghetti per person.

Strawberry Mousse Ingredients: - 1 (10 ounce) package frozen unsweetened strawberries - 1 cup plain nonfat yogurt - 13 cup sugar - 1 tablespoon vanilla - 1 teaspoon lemon juice Directions: - Mix all ingredients in blender and freeze. - Serve in sherbert glasses garnished with a sprig of mint or lemon balm.

Can't Wait Tailgate BBQ Tacos Recipe alender Ingredients: - 1 pkg. angelhair or finely shredded cole slaw , 1 1/2 cups cooked pulled pork, 1/3 cup KC Masterpiece BBQ sauce, 1/4 cup chili sauce, 6 tblsp minced sweet onion, 1/4 cup diced tomato, 1 tblsp chopped jalapeno pepper or to taste, 1 tsp crushed red pepper flakes or to taste, 1/2 cup shredded 4 blend Mexican cheese, 6 corn taco shells ( tortillas can also be used) Directions: - combine the first 8 ingredients in a large bowl. - Toss to mix well. - Fill taco shells (or tortillas, if used, adding a tblsp of cheese and rolling ) - Top with a heaping tablespoon of cheese. - Add more KC Masterpiece to garnish if desired.

Cranberry and Apricot Chutney Ingredients: - 1 1/4 cup granulated sugar - 1/2 cup water - 1 packages cranberries (12 oz) - 3/4 cup snipped dried apricots - 3 tbsp cider vinegar - 3 tbsp brown sugar - 1 tbsp minced fresh ginger Directions: - In a heavy large saucepan combine granulated sugar and water. - Cook and stir over medium-high heat until sugar is dissolved. - Bring to boiling without stirring. - Stir in berries, apricots, vinegar, brown sugar and ginger; reduce heat. - Simmer uncovered for 5 min or until berries have popped and mixture starts to thicken. - Remove from heat; cool. - Cover and chill up to 4 days. - Before serving, let stand at room temp for 30 min. - Makes about 3 1/2 cups or 14 (1/4 cup) servings. - 106 cal per serving

Pickled Jalapenos Recipe Ingredients: - 1 pound jalapenos - 2 carrots, peeled and sliced on the bias into 1/2-inch pieces - 2 teaspoons crab boil spice mix, such as Zatarains - 4 cups cider vinegar - 1 tablespoon whole black peppercorns - 6 medium bay leaves - 2 tablespoons kosher salt - 12 medium garlic cloves, peeled Directions: - Combine all ingredients in a nonreactive 2-quart saucepan over medium heat. - Bring to a simmer and cook until jalapenos are very soft, about 25 minutes. - Remove from heat and allow to steep for 30 minutes; remove bay leaves. - Can jalapenos in sterile quart-size jars or place in plastic containers in the refrigerator. - Try to resist eating them and store for 2 weeks before using so the flavors develop well.

Lemon Zest Muffins (Gluten Free) Ingredients: - 1- 3/4 cup Gluten-free All-purpose Flour - 13 teaspoons Xanthan Gum - 3/4 cups Sugar, Or Sugar Substitute - 1 teaspoon Baking Powder - 3/4 teaspoons Baking Soda - 1/4 teaspoons Salt - 1 cup Low Fat Yogurt Or Sour Cream - 1 whole Egg - 6 Tablespoons Applesauce Or Low Fat Margarine Melted - 2 Tablespoons Lemon Zest - 2 Tablespoons Lemon Juice - Additional Lemon Zest And Sugar, For Sprinkling Over Top Of Muffins (optional) Directions: - Preheat oven to 180 degrees C or 160 degrees fan forced and grease or line a standard 12 cup muffin tray. - In a large bowl, combine flour, xanthan, sugar, baking powder and soda, and salt. - Use a whisk to blend the dry ingredients thoroughly. - In another bowl, combine the yogurt with the egg, applesauce or margarine, lemon zest and lemon juice. - Whisk the mixture until smooth and well blended. - Blend the wet mixture into the dry ingredients just until blended and all ingredients are moistened. - Fill muffin cups about 2/3 full and sprinkle with additional zest and sugar if desired. - Bake for 18-20 minutes, or until browned and a toothpick comes out clean when inserted into the centre of a muffin. - Cool muffins in the pan (set on a rack) for 5 minutes before removing them from the pan to a cooling rack.

Pasta with Chianti and Tomatoes Ingredients: - 11 whole Small Roma Tomatoes - 1 Tablespoon Olive Oil - 1 dash Salt - 1 clove Garlic - 1/2 cups Chianti - 1/4 cups Basil Leaves, Roughly Chopped - 4- 1/2 ounces, weight Tagliatelle Pasta - 2 dashes Grated Pecorino Cheese Directions: - Using a paring knife cut the tomatoes lengthwise all the way around. - Pull the tomato halves apart. - Squeeze each half of the tomato into a saute pan to get out all the juices. - Cut the skins into 1/4-inch strips and toss them into the saucepan as well. - Add the olive oil and salt and cook the tomatoes over high heat for about 15 minutes. - Mince the garlic and add it as well. - By this time the tomatoes should be soft and their juices should be bubbling. - Add the Chianti and cook for an additional 5 minutes or so, just until most of the liquid has evaporated. - Take the sauce off the heat and add the basil. - Cook the pasta in a pot of boiling, salted water according to package instructions for al dente. - Depending on whether or not you have fresh pasta, this could take anywhere from 2 to 8 minutes. - Once the pasta is done, use a pasta fork to remove it from the pasta water and transfer it to the sauce in the saute pan. - Toss the pasta with the tomatoes and serve with the Pecorino. - Enjoy!

Boston Banana Brown Bread Ingredients: - 2 cups whole wheat flour - 1 cup whole grain cornmeal - 1 tsp. baking soda - 1/4 tsp. ground nutmeg - 3 lg. very ripe bananas, mashed - 1 cup nonfat buttermilk - 1/2 cup molasses - 3/4 cup dried dates, chopped Directions: - Combine the flour, cormeal, baking soda, and nutmeg, and stir to mix well. - Add the banana, buttermilk, and molasses, and stir just until the dry ingredients are moistened. - Fold in the dates. - Coat 4 one-pound cans with nonstick cooking spray. - Divide the batter among the cans, and bake at 300F for about 40 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean. - Remove the bread from oven and let sit for 10 minutes. - Invert the loaves onto a wire rack, turn right side up, and cool before slicing and serving.

Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave Ingredients: - 1 Chicken breast - 2 tbsp Shio-koji (salt fermented rice malt) - 1 tbsp Olive oil Directions: - Spread the chicken breast on a microwave-safe plate, and rub the shio-koji and olive in very well. - When you are in a hurry you can just cook the chicken as-is, but if possible leave it to marinate in the refrigerator for more than 6 hours. - The longer you let it rest in the marinade, the more its flavor and texture will improve. - You can leave it to marinate topped with bay leaves and so on if you like. - Cover the plate tightly with plastic wrap, and microwave for 6 minute s at 600w. - The plastic wrap will rip and the chicken will become slightly browned. - Leave it as-is to cool and rest for about 20 minutes if possible. - This will settle the juices in the chicken. - You can eat microwaved chicken even when it's cold. - You can slice it the next day too. - It can be warmed up a bit in the microwave just before eating. - Slice thinly or thickly as you like. - Use the leftover juices to pour over the chicken or use as a dipping sauce.

Bread And Cheese Casserole Recipe Ingredients: - 6 slc Bread, (white, wheat, buns or possibly leftover bread) - 2 c. Grated cheese, whatever you like - 2 x Onions, thinly sliced - 2 x Green peppers, sliced thin - 4 x Tomatoes, sliced thin Salt and pepper, to taste - 1/2 c. Butter, or possibly more if desired - 1 1/4 c. Lowfat milk - 2 x Large eggs Parmesan cheese Directions: - Preheat oven to 350 degrees. - Toast and cut the bread into smaller pcs. - In a 9x13 pan, put a layer of bread, onions, green pepper, tomatoes and cheese. - Salt and pepper to taste and sprinkle Parmesan cheese over all. - Dot with butter. - Heat the lowfat milk and beat in Large eggs. - Pour mix over casserole. - Bake for 40 min or possibly till lowfat milk has absorbed and cheese is melted and bubbly. - Makes 3 servings

Honey Butter Split Top Whole Wheat Bread Recipe Ingredients: - 3 c. stone-grnd whole wheat or possibly graham flour - 2/3 c. honey - 1/4 c. shortening - 1 tbsp. salt - 2 Packages reg. or possibly quick- acting active dry yeast - 2 1/4 c. very hot water (120-130 degrees) - 3 to 4 c. all-purpose or possibly unbleached flour - 1/4 c. butter Directions: - Mix whole wheat flour, 1/3 c. honey, shortening, salt and yeast in 4-qt bowl; add in hot water. - Beat on low speed, scraping bowl frequently, 1 minute. - Repeat, mixing on medium speed for 1 minute. - Stir in sufficient flour, 1 c. at a time, to make dough easy to handle. - Turn dough onto lightly floured surface; knead till smooth and elastic, about 10 min. - Place in greased 2 1/2 qt bowl; turn greased side up. - Cover and let rise in hot place till double, 40 to 60 min. - (Dough is ready if indentation remains when touched). - Punch down dough; divide into halves. - Let rest 5 min. - Flatten each half with hands or possibly rolling pin into rectangle, 18 x 9 inches on lightly floured surface. - (If dough shrinks, gently stretch into rectangle). - Fold 9 inch sides crosswise into thirds, overlapping sides. - Roll up tightly toward you, beginning at open end. - Healthy pinch edge of dough into roll to seal well. - Press each end with side of hand to seal; fold ends under loaf. - Place loaves, seam sides down, in 2 greased loaf pans, 9 x 5 x 3 inches Or possibly 8 1/2 x 4 1/2 x 2 1/2 inches. - brush loaves lightly with butter and sprinkle with crushed oats or possibly whole wheat flour if you like. - Let rise till double, 35 to 50 min. - Use a slightly sharp knife to cut a 3/4 inch slit down the middle of the loaf (longwise). - Pour in melted butter mixed with rest of honey. - Bake at 375 degrees on low rack so which bread tops are in center of oven, 40-45 min.

8-Minute Hard-Boiled Eggs Ingredients: - 3 whole Eggs - 6 cups Water, Or Enough To Cover The Eggs By 1 Inch - 6 cups Iced Water - Salt And Cracked Black Pepper, To Taste Directions: - Bring a pot of water to a boil. - Slowly and carefully add in the eggs. - Set the timer for 8 minutes. - After 8 minutes, remove the eggs with a slotted spoon and place into a bowl of iced water. - Let them sit in the iced water for a minute or so before removing and cracking into the egg. - My mistake in the past was never knowing when my water was coming to a boil, as I typically walked away from the stove and simply guessed the length of time it would take to come to a boil. - This technique is much more precise as you boil the water beforehand, resulting in a a perfect hard-boiled egg, and one where the shell simply slides off. - A win-win in my book. - Once the shell is off, season with salt and pepper and go to town. - If you are looking for a perfect egg, give this one a shot. - Im certain you will fall in love.

Ham Florentine Mini Cups Ingredients: - 1 (9 ounce) box frozen chopped spinach, thawed and drained - 13 cup garlic & herb spreadable cheese - 14 cup mozzarella cheese, shredded - 14 cup five-cheese Italian cheese blend, shredded - 3 tablespoons romano cheese, freshly grated - 2 tablespoons onions, finely chopped - 14 teaspoon garlic powder - 18 teaspoon salt (optional) - 18 teaspoon pepper (optional) - 1 (8 ounce) can refrigerated crescent dinner rolls - 24 slices smoked ham, paper thin (from two 9-oz packages) - freshly grated parmesan cheese (optional) Directions: - Heat oven to 375F In medium bowl, mix all ingredients except rolls, ham and Parmesan cheese until well blended. - Set aside. - Unroll dough; separate into 4 rectangles. - Firmly press perforations to seal. - Cut each rectangle into 6 (2-inch) squares. - Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups. - Pat each ham slice dry with paper towel. - Place 1 ham slice over dough in each cup (edges of ham will be higher than side of cup.) - Spoon rounded 1 teaspoon spinach mixture onto ham in center of each cup. - Bake 14 to 18 minutes or until crust is golden brown and filling is hot. - To prevent excessive browning of ham, cover lightly with foil after first 5 minutes of baking. - Cool in pan 1 minute. - Gently remove from pan; let stand 3 minutes. - Sprinkle lightly with Parmesan cheese before serving if desired and serve warm.

Armadillo Eggs Ingredients: - 12 whole Jalapeno Peppers - 1 pound Breakfast Sausage - 2- 1/2 cups Bisquick Or Another Baking Mix - 1 cup Shredded Cheddar - 12 ounces, weight Monterey Jack Cheese Cubed Directions: - Cut the stems off jalapeno peppers, slice in half length-wise and remove the insides. - (I recommend using gloves for this so you dont burn your fingers!) - If you want more heat, you can leave the insides. - Mix the sausage, baking mix and shredded cheddar until thoroughly combined. - (Its easier to do with your hands.) - Place one or two cubes of monterrey jack on each of the jalapeno halves (make the size of the cubes depending upon size of jalapeno) and then take sausage mixture and wrap/mold it around the jalapeno/cheese until it is encased. - Repeat with remaining ingredients. - Bake at 350 degrees (F) on a lightly-greased baking sheet for about 20-25 minutes until golden brown. - This is super versatile! - If you like heat, take a whole jalapeno and just cut a slit in it and stuff the cheese and then wrap with the sausage mixture. - Enjoy! - !

Heirloom Tomato Gazpacho Ingredients: - 1 ripe avocado - 1 teaspoon lemon juice - 1 cup heavy cream, whipped until stiff - 2 12 lbs green zebra tomatoes (a specialty variety) - 1 large seedless European cucumber, seeded - 12 lb yellow pepper, seeded and stemmed - 14 lb celery rib - 1 cup Italian parsley - 2 poblano peppers, stemmed and seeded - 13 cup extra virgin olive oil - 1 tablespoon sherry wine vinegar - 1 tablespoon tomato paste - 12 tablespoon salt - 1 teaspoon fresh black pepper - 4 cups vegetable stock or 4 cups water - 1 yellow red and green heirloom tomato (recommended pneapple for the yellow and brandywine for the red) Directions: - make the mousse: - in the food processor add the avocado and blend with the lemon juice and salt to taste. - fold the pureed avocado into the whipped cream. - for the gazpacho: - take the first 6 ingredients and rough chop them all together. - place them in a plastic container with the olive oil, sherry vinegar, tomato paste, salt and pepper. - marinate overnight. - the next day process the gazpacho in a food processor, it should be smooth enough so it is a soup like consistancy but still with a chunky texture. - After the soup is blended stir in vegetable stock and season again with salt and pepper. - to garnish: - cut heirloom tomatoes into wedges and place them in a spiral in the center of the bowl to serve. - place a dollop of avocado mousse in the center.

Latin-Spiced Rib Eye with Sauteed Onions and Cilantro Ingredients: - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - Kosher salt and freshly ground pepper - 2 large garlic cloves, minced and smashed to a puree - 2 tablespoons extra-virgin olive oil - 2 medium sweet onions, such as Maui or Spanish sweets, sliced crosswise 1/8 inch thick - 1 1/2 pounds rib eye steak or 1 pound New York strip or tenderloin, cut into 8 pieces and pounded 1/3 inch thick - 1 cup beef stock or low-sodium broth - 1 tablespoon plus 1 teaspoon distilled white vinegar - 2 tablespoons unsalted butter, at room temperature - 3/4 cup cilantro leaves Directions: - In a small bowl, combine the cumin, oregano and garlic and onion powders, 1 teaspoon of salt and 1/2 teaspoon of pepper. - Season the steaks on both sides with the spice mixture and rub them with the garlic puree. - In a large skillet, heat 1 tablespoon of the olive oil. - Add 4 of the steaks and cook over high heat until browned, 1 minute per side; transfer to a plate. - Repeat with the remaining olive oil and meat. - Reduce the heat to moderate and add the onions to the skillet, stirring until coated with oil. - Cover and cook until just softened, about 5 minutes, stirring halfway through. - Transfer the onions to a shallow bowl and cover with foil. - Add the stock to the skillet and simmer over moderately high heat for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. - Stir in the vinegar and butter and cook until the butter is completely melted and blended into the sauce. - Return the meat, any accumulated juices and the onions to the skillet and turn to coat and heat through. - Transfer to plates, top with the cilantro and serve.

Chocolate Crumble Ingredients: - 6 1/2 tablespoons (94g) unsalted butter, softened - 1/3 cup (30g) unsweetened cocoa powder (preferably Valrhona) - 3/4 cup (94g) all-purpose flour - 7 tablespoons (87g) sugar - 1/4 teaspoon (1g) coarse salt Directions: - Heat the oven to 375F or 350F on convection. - Line a baking sheet with a Silpat or parchment. - Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle. - Whisk the cocoa powder, flour, sugar, and salt together and add to the bowl. - Mix at medium speed until well combined, dark brown, and in big crumbs. - Spread out on the baking sheet, breaking up the biggest crumbs and leaving room for spreading. - Bake until crisp, about 20 minutes, rotating the pan halfway through baking. - Let cool. - When the crumble is cool, put it in a food processor and process to fine, even crumbs. - Store in an airtight container for up to 1 week.

Cran-Apple White Chocolate Popcorn Ingredients: - 12 ounces white chocolate chips - 12 teaspoon ground cinnamon - 12 teaspoon ground pumpkin pie spice - 10 cups air-popped popcorn - 23 cup chopped dried apple, slices - 23 cup dried cranberries Directions: - Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth. - Add cinnamon and pumpkin pie spice and whisk to combine. - Add popcorn and toss using two wooden spoons until well coated, about 30 seconds. - Add apples and cranberries and stir to combine. - Transfer mixture to to a parchment paper-lined rimmed baking sheet, using back of spoon to spread evenly over entire surface. - Chill in refrigerator for at least one hour. - Using hands, break into small pieces and serve. - Store for up to 3 days in covered container.

Cucumber Sandwiches Ingredients: - 1 cucumber, lightly peeled - 1/2 tsp salt - 2 tsp white wine vinegar - 8 thinly sliced white or wheat bread - Softened butter, for spreading - Freshly ground black pepper - Tiny watercress leaves, or microgreens, to garnish Directions: - Prepare ahead - Step 1 can be completed 1 hour in advance, and the cucumber slices stored in the refrigerator. - Using a sharp knife, carefully slice the cucumber into rounds, no thicker than 1/8 in (2mm). - Place the cucumber slices in a colander and sprinkle with the salt. - Let stand for 20-30 minutes to allow the excess liquid to drain off. - When ready to use, sprinkle the slices with the vinegar. - Spread each slice of bread with some softened butter. - Arrange the cucumber slices in an even layer over 4 slices of bread. - Season with pepper, then top with the remaining bread slices, buttered sides down. - Cut off the crusts from each sandwich, then cut each sandwich into squares, triangles, or rectangles. - Arrange the sandwiches on a serving plate. - Sprinkle with watercress, and serve at once. - Variation - Cheese and Cucumber Sandwiches - As an alternative to butter, spread the bread with cream cheese or soft goat cheese.

Simple Corn Bread (with variations) Ingredients: - 2 cups (475 ml) biscuit mix (like BISQUICK or JIFFY) - 1 cup (225 ml) butter (I mix half margarine and butter) - 1 cup (225 ml) half and half cream - 1 cup (225 ml) yellow cornmeal - 1/2 tsp (2 ml). baking soda - 1/2 tsp (2 ml). salt - 3/4 cup (175 ml). sugar - 2 eggs, slightly beaten Directions: - Mix all the dry ingredients in a large mixing bowl, thoroughly blend together, and set aside. - Scald the cream with the butter, add to the ingredients. - Mix in eggs. - Pour into a greased and floured 13 inch x 9 inch pan. - Bake at 350 degrees (175 C.) for 30 minutes. - Allow to stand for several minutes before cutting and serving.

Sweet Apple Pops Ingredients: - 2 cups unfiltered apple juice - 1/4 cup dark brown sugar, packed - 2 tablespoons fresh lemon juice (from 1 small lemon) - 1/8 teaspoon kosher salt - 3 whole allspice berries - 1 cinnamon stick, halved - One 1/2-inch piece fresh ginger, peeled and chopped Directions: - In a medium saucepan, bring the apple juice, sugar, lemon juice, salt, ginger, cinnamon stick and allspice berries to a boil over medium heat. - Remove the pan from the heat and let the mixture stand for 15 minutes. - Strain the mixture into a large measuring cup. - Pour the mixture into ice pop molds. - Insert the stick/cover tops and freeze until solid, about 6 hours. - Run cold water over the sides of the molds to loosen the ice pops and serve immediately

Baked Praline Ice Cream Cake Ingredients: - 1 cup packed brown sugar - 12 cup sour cream - 2 tablespoons butter, plus - 12 cup butter, divided - 2 teaspoons cornstarch - 2 teaspoons vanilla, divided - 2 cups vanilla ice cream, softened - 2 eggs - 1 12 cups flour - 1 cup graham cracker crumbs (about 16 squares) - 23 cup sugar - 2 12 teaspoons baking powder - 12 teaspoon salt - 12 cup chopped pecans, toasted Directions: - Set oven to 350 degrees /Grease a 13" x 9" baking pan /In a saucepan, combine the brown sugar, sour cream, 2 tbsp butter and cornstarch /Cook, and stir over medium heat until mixture comes to a boil. - /Remove from heat. - /Stir in 1 tsp vanilla; set aside. - /Melt the remaining butter; place in a mixing bowl. - /Add icecream; stir to blend. - /Add eggs, one at a time, beating well after each addition; stir in the remaining 1 tsp vanilla. - /In a bowl, combine the flour, cracker crumbs, sugar. - baking powder and salt; gradually add to icecream mixture until combined. - /Pour into prepared baking pan. - /Drizzle with half of the praline sauce. - /Bake for 25-30 minutes, or until cake tests done. - /Cool on wire rack. - /Add pecans to remaining sauce; spoon over warm cake (the sauce will not cover entire cake). - /Cool in pan, serve with whipped cream.

Weeknight Lasagna Toss Ingredients: - 1 lb. lean ground beef Safeway 1 lb For $3.99 thru 02/09 - 2 green peppers, chopped - 3 cloves garlic, minced - 1 jar (26 oz.) spaghetti sauce - 1-2/3 cups water - 1/4 cup KRAFT Zesty Italian Dressing - 12 oven-ready lasagna noodles, broken into quarters - 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA Directions: - Brown meat in large saucepan; drain. - Add next 5 ingredients; bring to boil. - Stir in noodles; cover. - Cook on medium-low heat 10 to 15 min. - or until noodles are tender, stirring occasionally. - Remove from heat. - Top with cheese; let stand, covered, 5 min. - or until melted.

Roasted Garlicpea Puree on Sourdough Croutes Ingredients: - 1 sourdough baguette - 1/4 cup extra-virgin olive oil - 2 large heads garlic - a large piece Parmigiano-Reggiano (about 3/4 pound) - two 10-ounce packages frozen peas, thawed - 3 tablespoons water - 2 teaspoons fresh lemon juice, or to taste - 24 small arugula leaves Directions: - Preheat oven to 400F. - Diagonally cut twenty-four 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a large baking sheet. - Lightly brush tops of slices with about 1 tablespoon oil total and season with salt and pepper. - Bake slices in middle of oven 5 minutes, or until golden, and transfer to a rack to cool. - Separate garlic heads into cloves, discarding loose papery outer skin but keeping skin on cloves intact, and wrap together in foil, crimping seams to seal tightly. - Roast garlic in middle of oven 30 minutes, or until soft. - Unwrap garlic and cool slightly. - Peel skin from each clove. - Finely grate enough Parmigiano-Reggiano to measure 1/4 cup and chill remainder, wrapped in plastic wrap. - In a saucepan cook peas in water, stirring, until just tender and heated through. - In a food processor puree warm peas, garlic, grated cheese, lemon juice, 1 tablespoon oil, and salt and pepper to taste until smooth. - Transfer puree to a bowl and cool completely. - Puree may be made 1 day ahead and chilled, covered. - Bring puree to room temperature before using and season with salt and pepper. - With a vegetable peeler shave 24 thin slices from chilled Parmigiano-Reggiano. - Spread about 1 heaping tablespoon puree on each toast and top with an arugula leaf and a Parmigiano-Reggiano shaving. - Serve toasts drizzled with remaining oil.

Pumpkin Bars With Cream Cheese Icing Ingredients: - 4 eggs - 1 cup vegetable oil - 2 cups white sugar - 1 (15 ounce) can pumpkin puree - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 12 teaspoon salt - 2 teaspoons ground cinnamon - 12 teaspoon ground ginger - 12 teaspoon ground cloves - 12 teaspoon ground nutmeg - 1 (3 ounce) package cream cheese - 1 34 cups confectioners' sugar - 1 (8 ounce) container frozen whipped topping, thawed Directions: - Preheat oven to 350 degrees F (175 degrees C). - Grease a 12x18 inch half sheet pan. - In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. - Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. - Spread evenly into the prepared pan. - Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. - Cool before cutting into bars. - To make the frosting In a large bowl, beat cream cheese and sugar until smooth. - Fold in whipped topping. - Option: Add chopped walnuts on the top as a garnish.

Basil Chicken Parmigiana Ingredients: - 8 ounces uncooked rotini pasta - 24 ounces chicken breasts - 23 cup Italian breadcrumbs - 12 cup parmesan cheese, divided - 12 cup egg substitute - 1 tablespoon olive oil - 26 ounces pasta sauce - 14 cup sliced fresh basil - 1 cup shredded lowfat mozzarella cheese - 2 tablespoons minced fresh Italian parsley Directions: - Prepare pasta according to package directions. - Cut each chicken breast into 2 pieces. - Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness. - Combine breadcrumbs and 1/4 cup parmesan. - Dip chicken in egg substitute, and dredge in breadcrumb mixture. - Brown chicken in batches, in hot oil in a large skillet, 1 to 2 minutes on each side. - Remove chicken from skillet. - Stir together pasta sauce and basil; spoon half of sauce into baking dish. - Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. - Sprinkle evenly with mozzarella cheese and remaining 1/4 cup parmesan. - Bake at 350 for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges. - Remove from oven and sprinkle with parsley. - Serve chicken over hot cooked pasta.

Cheese-and-Salmon Quesadilla Ingredients: - 2 can salmon - 1 c. Monterey Jack cheese - 4 flour tortilla - 13 c. green chillies - sour cream - guacamole Directions: - In a bowl, stir together two 6-oz. - cans salmon (drained) and 1/2 cup shredded Monterey Jack cheese. - Divide salmon filling among four 8-inch flour tortillas, covering half. - Top with 1/3 cup chopped roasted green chilies and another 1/2 cup cheese; fold tortillas over filling. - Cook quesadillas (2 at a time) in a skillet misted with cooking spray over medium heat until tortillas are golden and cheese is melted, about 2 minutes per side 4. - Cut into wedges and serve with sour cream and guacamole.

Mozzarella Meatball Sandwiches Ingredients: - 1 loaf pepperidge farm frozen mozzarella garlic bread - 12 cup prego traditional Italian sauce - 12 frozen meatballs (1/2 oz each) Directions: - Heat the oven to 400F. - Remove the bread from the bag. - Place the frozen bread halves, cut side up, on an ungreased baking sheet. - (if the bread halves are frozen together, carefully insert a fork between halves to separate). - Place baking sheet on the middle oven rack. - Bake for 20 minutes or until it's hot. - Heat the sauce and meatballs in a 2-quart saucepan over low heat. - Cook and stir for 20 minutes or until the meatballs are heated through. - Place the meatballs onto the bottom bread half. - Top with the remaining bread half. - Cut into quarters.

Curried Asparagus Vichyssoise Ingredients: - 1 sweet onion, chopped (Vidalia, Maui, etc.) - 1 tablespoon butter - 2 12 teaspoons curry powder - 1 large carrot, peeled and sliced - 2 medium red potatoes, peeled and chopped - 1 lb asparagus, peeled,tough ends snapped off,and then cut into pieces - 1 (14 ounce) can coconut milk (unsweetened kind) - 1 cup vegetable broth or 1 cup chicken broth - 1 tablespoon soy sauce - 14 cup green onion, sliced very thin - 1 cup crabmeat, fresh or canned drained and rinsed flaked - salt and pepper Directions: - Cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally. - Add curry powder and cook for 2 more minutes, stirring frequently. - Add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan. - The liquid should barely cover the vegetables, so add or subtract broth if necessary. - Bring to the boiling point, then turn down the heat to low. - Cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft. - In batches, puree the soup in a blender. - Next, pour it through a strainer into a bowl to remove all lumps remaining. - Taste the soup for seasoning, adding salt and pepper to your taste preference. - Chill the soup in the refrigerator for at least 3 hours. - Taste soup again, since chilling often reduces the flavor impact. - Pour into 4 shallow bowls. - Spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions.

Sunny's Fake Crepes Ingredients: - 1/2 cup chocolate hazelnut spread (recommended: Nutella) - 4 (8-inch) round whole-wheat tortillas, room temperature - 4 tablespoons butter - 1 1/3 cups miniature marshmallows - 1/2 cup finely chopped toasted hazelnuts Directions: - Spread hazelnut spread on 1 side of each tortilla. - In a large pan over medium heat add 2 tablespoons of butter and let it melt until bubbly. - Add 2 of the tortillas with the chocolate hazelnut spread side facing up. - Using an imaginary line add 1/3 cup of marshmallows down 1 half of each tortilla, making sure to keep them in a single layer. - Allow the tortilla to slightly bubble on the pan and check underneath for a golden, toasted color. - Fold the tortilla over to form a half circle and slightly press down to seal. - Cook until marshmallows start to melt but don't lose their shape. - Transfer them to a cutting board. - Repeat with the remaining tortillas. - Meanwhile, put the hazelnuts on a plate. - Cut the tortillas in half, then quickly press the opened sides into the chopped hazelnuts. - Arrange them on a serving platter and serve immediately.

Devil Eggs Ingredients: - 1 dozen eggs - 1 paprika - 1 salt and pepper to your liking - 2 tsp mustard of choice - 2 tbsp miracle whip - 3 tbsp relish Directions: - Boil eggs on medium for 30mins. - Then cool eggs down in cold water for approximately 5 mins. - Crack the eggs shells, then split them down the middle, lengthwise.Remove yolk halves placing them in a bowl. - Then take a folk and mash the egg yolk. - Next add all the ingredients to the bowl with the egg yolk. - The next step is to add egg yolk mixture into the egg halves. - finish touch sprinkle paprika on top.

Extremely Easy and Quick - Namul Daikon Salad Ingredients: - 150 grams Daikon radish - 1 tbsp Sesame oil - 1 tbsp White sesame seeds - 1/3 tsp Salt - 1 tsp Soy sauce Directions: - Julienne the daikon and squeeze out the excess moisture. - Combine all of the ingredients. - Serve on a dish.

Polpette in Spicy Tomato Sauce Ingredients: - 1 pound ground veal - 1/2 pound sweet Italian sausage, casings removed - 1 cup dry bread crumbs - 1/2 cup whole milk - 3 garlic cloves, minced - 2 tablespoons chopped flat-leaf parsley - 2 large egg whites - 1 tablespoon tomato paste - 1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling - Salt and freshly ground pepper - 2 1/2 cups prepared tomato sauce - Large pinch of crushed red pepper Directions: - Preheat the oven to 350. - In a bowl, mix the veal with the sausage meat, bread crumbs, milk, garlic, chopped parsley, egg whites, tomato paste and 1/2 cup of pecorino; season with salt and pepper. - Roll into 1 1/2-inch meatballs. - Bake the meatballs on a lightly oiled baking sheet for about 30 minutes, until browned and cooked through. - In a large saucepan, season the tomato sauce with the crushed red pepper. - Add the meatballs and simmer until the sauce is slightly thickened, about 8 minutes. - Sprinkle with pecorino cheese and serve.