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Recipe: Pizza for Breakfast Description: Whether you ordered delivery or went out for pizza and brought some home, this is by far the best and most convenient breakfast to make the next morning! It's been one of my favorites since I was a little girl. *This recipe is for one serving just for clarity. I would recommend 1 egg per 1 or 2 slice(s) of pizza. Ingredients: [{"text": "1 slice prepared pizza (left over)"}, {"text": "1 egg"}, {"text": "1 teaspoon olive oil"}, {"text": "1/4 teaspoon salt"}] Instructions: Preheat oven to 425 degrees F. In an oven-safe skillet (I recommend cast-iron for a great, crispy crust), re-heat pizza for about 10 minutes or until cheese bubbles and the pizza is heated through. Set aside. Heat olive oil in skillet on medium. Fry the egg sunny side up or overeasy, just make sure the yolk is still runny (unless you don't like runny yolks, then whatever). Salt the egg to taste. Slide the egg on top of your pizza slice, and as you eat it the yolk will run all over the pizza and is just out of this world!

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Recipe: Graffiti Wall Description: Get Graffiti Wall Recipe from Food Network Ingredients: [{"text": "25 pounds bittersweet chocolate, tempered"}, {"text": "25 pounds white chocolate, tempered"}, {"text": "Cocoa butter"}, {"text": "Powdered food coloring, as desired"}] Instructions: I worked on a plywood base so I could move the wall during its construction. The wall I made measured 30 by 35-inches and weighed about 50 pounds. You can use the same techniques to make a smaller version. Make a base: Place metal rulers on a parchment paper lined surface so they form an open space that measures about 30 by 35 inches. If you don't have metal rulers, you could also use modeling clay or wood rulers. Pour tempered dark chocolate inside the open space to form a 1/2-inch-thick layer. Dark chocolate is stronger than white chocolate so that is the reason it is used at the base. When the chocolate has set, remove the rulers and peel off the parchment paper. Repeat this process with a layer of white chocolate. Use tempered chocolate to adhere the white layer to the bittersweet layer. The white chocolate layer will be the grout between the bricks. Make the bricks: Mix red coloring to a large bowl of tempered white chocolate. Use an offset spatula to spread the red chocolate over the part of the base that will represent the brick layer. This layer should be about 1/2-inch thick. Use the back of the offset spatula to roughen the surface of the bricks to make them more realistic. Make sure you leave space for the door that will be added later. Use a straight edge as a guide as you draw your finger through the red chocolate to create the grout lines. My centerpiece had 13 rows of bricks. The bricks are about 4 inches wide by 2 inches tall with a 1/2-inch grout. Allow the chocolate to set. When the chocolate has set, use an airbrush with red and black paints to give the brick character. Make the door: Use an offset spatula to spread a 1/4-inch-thick layer of tempered bittersweet chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut the outline of the door. You should size this to fit the opening at the bricks. My door was 11 inches wide by 23 inches tall and had a curved at top. When the chocolate is set, peel off the acetate. At this time, you can also cut the door handle and 2 hinges. My hinges were each 1-inch by 2.5 inches and my handle was 11/2-inches in diameter Use your airbrush to paint graffiti on the wall. Sources: Chocolate Melter: Demarle Chocolate Cold Spray: PCB in France 011 33 0388 587333 

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Recipe: Avocado Appetiser Description: Most Fridays I bake my own Challahs which taste so good that my family wants something to put on their slices. When I first moved to Vienna my sister-in-law served this for the same purpose & I've been making it ever since as nothing could be easier! Ingredients: [{"text": "1 ripe avocado"}, {"text": "6 hard-boiled eggs"}, {"text": "1 small onion, chopped fine"}, {"text": "salt"}] Instructions: Hard boil eggs. Chop onion, fine. Combine eggs, onion, avocado, salt& mash- I let the kitchen machine do it. Put in refrigerator for at least a few hours that flavors can intensify. Garnish with paprika& serve on salad leaves.

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Recipe: Persian Grilled Chicken Kabobs Description: Joojeh kabab is a classic Persian grilled chicken kabob recipe from Iran. Chicken pieces are smothered in a delicious saffron marinade with bright flavor. Ingredients: [{"text": "1/4 teaspoon ground saffron"}, {"text": "3 ice cubes"}, {"text": "1 cup plain Greek yogurt"}, {"text": "1 yellow onion, cut into thick slices"}, {"text": "1/3 cup olive oil"}, {"text": "1 lemon, juiced"}, {"text": "1 teaspoon kosher salt"}, {"text": "2 pounds boneless, skinless chicken breasts, cut into 1 1/2\u2013inch pieces"}] Instructions: None

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Recipe: Butternut Squash Spice Bread Description: Make and share this Butternut Squash Spice Bread recipe from Food.com. Ingredients: [{"text": "1 medium butternut squash, halved and seeded"}, {"text": "1 tablespoon maple syrup"}, {"text": "1 1/2 cups spelt flour or 1 1/2 cups all-purpose flour"}, {"text": "1/2 cup sugar"}, {"text": "1/2 cup walnuts, plus"}, {"text": "2 tablespoons chopped walnuts, divided"}, {"text": "1 teaspoon baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon ground allspice"}, {"text": "1/4 teaspoon salt"}, {"text": "2 eggs"}, {"text": "1/4 cup canola oil"}, {"text": "1/3 cup plain soymilk (unsweetened)"}, {"text": "1 tablespoon vanilla extract"}] Instructions: Preheat oven to 350°F. Coat baking sheet with cooking spray. Place squash halves cut-side down on baking sheet. Bake 40 to 45 minutes, or until soft. Cool. Scoop flesh from skin, mash with maple syrup, and set aside. Coat a loaf pan with cooking spray. Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl. Lightly beat eggs in separate bowl. Whisk in oil, soymilk, and vanilla until smooth. Fold squash into liquid ingredients with spatula. Stir squash-liquid mixture into flour mixture. Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts. Bake 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack, then unmold and cool completely.

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Recipe: Maple Glazed Chicken Drumsticks Description: This maple glazed chicken drumsticks recipe is so good, you not be able to stop eating. The sugar caramelizes and reacts with the paprika for a divine recipe. Ingredients: [{"text": "6 chicken drumsticks"}, {"text": "1 teaspoon smoked paprika"}, {"text": "1/2 teaspoon Cajun seasoning"}, {"text": "1/2 teaspoon black pepper"}, {"text": "3 tablespoons maple syrup"}, {"text": "5 cloves of garlic, minced"}, {"text": "Salt, to taste"}] Instructions: None

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Recipe: Chicken Fettuccine Alfredo Description: This recipe is absolutely delicious, but not a calorie light dish. We save it for special occasions. Ingredients: [{"text": "1 lb chopped cooked chicken meat"}, {"text": "8 tablespoons butter, softened"}, {"text": "1/4 cup cream"}, {"text": "1/2 cup grated parmesan cheese"}, {"text": "6 quarts water"}, {"text": "1 teaspoon salt"}, {"text": "1 lb fettuccine pasta (dried or fresh)"}, {"text": "freshly grated pepper"}, {"text": "grated parmesan cheese"}] Instructions: Cream the butter in a bowl with a wooden spoon until it is light and fluffy. Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time. Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use). Prepare the chicken and keep it warm. You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender. Season as you like. Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine. Bring the water and salt to a rolling boil in a large stock pot. Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking. Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite). Immediately drain the pasta into a colander. Make sure it's completely drained before transferring to the hot pasta bowl. Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated. Season with salt and freshly grated pepper. Serve at once and pass grated Parmesan cheese.

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Recipe: Italian Fries Description: The Italian version of the classic Steak Fries. Unknown source Ingredients: [{"text": "- 2 large russet potatoes, cut into long 1/4 inch thick strips"}, {"text": "- 2 tbsp. olive oil"}, {"text": "- 3/4 tsp. kosher salt"}, {"text": "- 1/4 tsp. freshly ground black pepper"}, {"text": "- 1 tsp. garlic, minced"}, {"text": "- 4 tbsp. chopped parsley"}, {"text": "- 6 tbsp. freshly grated parmigiano reggiano cheese"}] Instructions: Preheat oven to 425. Put 2 baking sheets in oven and heat for 15 minutes In large bowl, toss potatoes, olive oil, salt, pepper, garlic, parsley and cheese Line baking sheets with parchment and quickly arrange potato strips on sheet one layer deep. Bake for about 10 minutes. Remove and, using tongs, turn strips over and bake another 8 to 10 minutes til potatoes are golden brown. Remove, taste for salt and pepper and serve at once.Makes 4 to 6 servings.

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Recipe: Cheesy Sausage and Mushroom Pizza Description: Make and share this Cheesy Sausage and Mushroom Pizza recipe from Food.com. Ingredients: [{"text": "10 ounces prepared thin pizza crust"}, {"text": "1/2 cup pizza sauce"}, {"text": "2 cups shredded provolone cheese"}, {"text": "8 ounces hatfield sweet Italian sausage, cooked, crumbled & drained (casing removed)"}, {"text": "4 ounces mushroom pieces, drained"}] Instructions: Heat oven to 450. Spread pizza crust evenly with sauce, one cup cheese, sausage, mushroom, and remaining cup of cheese. Bake directly on oven rack for 10 minutes, or until crust is crisp and cheese is melted.

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Recipe: Delicate Mint Sandwich Holiday Cookies Description: None Ingredients: [{"text": "1/2 cup unsalted butter, softened"}, {"text": "2 ounces cream cheese, softened"}, {"text": "3 tablespoons granulated sugar"}, {"text": "1 1/4 cup all-purpose flour"}, {"text": "Colored sugars, such as green, blue, red, silver and white"}, {"text": "1/2 cup confectioners' sugar"}, {"text": "2 tablespoons butter, softened"}, {"text": "1 or 2 drops mint extract"}, {"text": "1 or 2 drops red or green food coloring"}, {"text": "Confectioners' sugar, for dusting, optional"}] Instructions: For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes. On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars. Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely. For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side. We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive experience, this recipe did test successfully as written. Times vary greatly depending on the type of oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans can also double the recipe if they would like to make more.

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Recipe: Snow Mountains Description: These are great to make and take to holiday dinners, to give for presents at Christmas. And to fix and have for parties like candle parties, or other kinds of parties. And fix for your family for a desert or anytime. Ingredients: [{"text": "1 package(s) duncan hines deluxe devil's food cake mix"}, {"text": "8 ounce(s) frozen whipped topping, thawed"}, {"text": "24 - candy kisses"}] Instructions: Mix and bake in 24 cupcake pan or 2 12 cupcake pans. Mix as directed on pkg. Cool. Place cakes upside down and slice each into two or three layers. Spread whipped topping between layers, about 1/2 inch thick. Top mountains with last of whipped topping. Add a candy kiss on top.

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Recipe: Najwa's Chicken Soup Description: Make and share this Najwa's Chicken Soup recipe from Food.com. Ingredients: [{"text": "2 tablespoons butter"}, {"text": "1 onion, finely chopped"}, {"text": "2 cloves garlic, minced"}, {"text": "1 medium potato, finely chopped"}, {"text": "2 chicken breast halves, cut into 0.5 inch cubes"}, {"text": "1 medium carrot, finely chopped"}, {"text": "salt, to taste"}, {"text": "pepper, to taste"}, {"text": "1/2-1 teaspoon thyme"}, {"text": "2 cups chicken stock"}, {"text": "1/3 cup cooked rice"}, {"text": "2 cups low-fat milk"}, {"text": "4 teaspoons lemon juice"}, {"text": "2 teaspoons chopped parsley"}] Instructions: Melt butter over medium heat, add onion and cook until softened but not browned. Add garlic, potato, chicken, carrot, salt, pepper and thyme, cook until chicken is no longer pink. Add chicken stock and simmer over low heat for 5 minutes. Add rice and simmer for 5 minutes. Add milk, lemon and parsley, heat through and serve.

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Recipe: Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes Description: How to make Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes Ingredients: [{"text": "3 medium zucchini, sliced thinly lengthwise"}, {"text": "oil for grilling"}, {"text": "1 1/2 cups ricotta"}, {"text": "1/4 cup parmigiano reggiano (parmesan), grated"}, {"text": "2 teaspoons lemon zest"}, {"text": "2 tablespoons basil"}, {"text": "salt and pepper to taste"}, {"text": "24 basil leaves"}, {"text": "24 slow roasted tomatoes (halves)"}] Instructions: Brush the zucchini slices lightly with oil, and grill over medium-high heat until just tender, about 1 minute per side and set aside to cool. Mix the ricotta, cheese, lemon zest, basil, salt and pepper and spread over the zucchini slices. Place a leaf of basil and a slow roasted tomato half on each slice of zucchini and roll them up.

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Recipe: Coconut Lemongrass Vegetable Ecstasy Soup Description: Seriously, this Thai-style soup inspires your consumers to vocal joy. I made it a group of family members. Although my unadventurous dad’s palate could do without, the remainder (none vegan) LOVED it and moaned happily, reminiscing about the restaurants where they’d had similar soups. Have also made for non-vegan friends, to rave reviews. You are, more than likely, going to need to go to an Asian market for the lemongrass, veggie fish sauce, curry and tamarind pastes. If you’ve never been, just take your time getting acquainted with the store, and ask for help if you can’t find these things. While you’re there, you might as well get the basil (Asian-style is different & more potent than Italian-style), coconut milk, soy sauce, ginger and dry shitakes: you’ll have more choices and likely better prices than your standard grocer. And get some Sriracha hot sauce too. (Plastic bottle, bright orange sauce, green top.) Ingredients: [{"text": "3 carrots (sliced or julienned)"}, {"text": "1 bell pepper, sliced into strips"}, {"text": "3 stalks celery, sliced"}, {"text": "1 onion, chopped"}, {"text": "5 cups vegetable broth (or water + boullion)"}, {"text": "1 head broccoli, chopped"}, {"text": "2 -3 stalks lemongrass, bruised with meat tenderizer"}, {"text": "4 potatoes, diced (no peeling necessary)"}, {"text": "1 cup dried shiitake mushrooms or 3 cups fresh shiitake mushrooms, in strips"}, {"text": "1 (16 ounce) can chickpeas (non-tofu protein) (optional)"}, {"text": "1 tablespoon fresh ginger, grated"}, {"text": "3 tablespoons vegetarian fish sauce (pad Thai sauce works)"}, {"text": "1 teaspoon Thai curry paste"}, {"text": "2 tablespoons soy sauce"}, {"text": "1/4 cup tamarind paste"}, {"text": "2 (16 ounce) cans coconut milk (don't mess with low-fat)"}, {"text": "1/2 cup fresh basil, chopped"}, {"text": "2 limes, juice of"}, {"text": "2 teaspoons lime zest"}, {"text": "1 cup vegetarian chicken pieces (optional) or 1 cup tofu, chunks (optional)"}] Instructions: Heat coconut oil over medium heat—do not let it smoke—and add carrots, bell pepper, celery and onion. Saute until crisp-tender. Add all ingredients, down to and including tamarind paste: broth, broccoli, lemongrass, potatoes, shitakes, chick peas, ginger, fish sauce, curry paste, soy sauce, tamarind paste. Bring to a boil, stirring frequently. Reduce heat to simmer: add remaining ingredients and simmer until potatoes are soft. Do taste tests from time to time. If the flavor is lacking, add more tamarind, or soy sauce, or fish sauce, or more curry paste if you like it HOT! You are unlikely to need to salt this soup with all those delicious seasonings. If you don’t like the veggie-to-broth ration, add more broth. Remove lemongrass and serve (but put it back in with any leftovers in the fridge; this soup gets better every day). Put some Sriracha on the table for the hot-sauce devotees.

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Recipe: Flax Seed Bread Description: I got this recipe from the Robin Hood flour website. It is delicious toasted and makes a large loaf. Ingredients: [{"text": "1 1/3 cups water"}, {"text": "2 tablespoons butter or 2 tablespoons margarine"}, {"text": "3 tablespoons honey"}, {"text": "1 1/2 cups bread flour"}, {"text": "1 1/3 cups whole wheat flour"}, {"text": "1/2 cup flax seed"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1 teaspoon bread machine yeast"}] Instructions: Add ingredients to machine according to manufacturer's directions. Select basic white cycle. Enjoy!

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Recipe: Diet Coke Brownies Description: I found this on the internet and tried it...out of the oven it is great with ice cream. It is hard to cut into slices. But makes a wonderful add to those who are dietetic or watching their weight. Ingredients: [{"text": "1 box(es) betty crocker low-fat fudge brownie mix"}, {"text": "1 can(s) diet coke-(12 oz can)"}] Instructions: Pour brownie mix into a medium-sized bowl and pour in your 12 oz. can of diet coke. Using a hand held mixer or whisk, combine ingredients until you see no more lumps. Pour mixture into a 9 x 9-inch pan coated with cooking spray and bake according to the package directions, adding an additional 5 to 10 minutes to the baking time. Your brownies should bake for about 40 to 45 minutes, or until a toothpick inserted comes out clean. Allow to cool for about 5 minutes and enjoy!

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Recipe: Miso, Chicken and Green Onion Soup Description: Make and share this Miso, Chicken and Green Onion Soup recipe from Food.com. Ingredients: [{"text": "2 cups cooked turkey or 2 cups firm tofu, cut in 1/2-inch cubes"}, {"text": "1 onion, peeled and chopped"}, {"text": "5 green onions, trimmed and chopped"}, {"text": "1 1/2 cups portabella mushrooms, peeled and sliced"}, {"text": "8 cups low sodium chicken broth or 8 cups vegetable broth"}, {"text": "2 tablespoons miso"}, {"text": "sea salt"}, {"text": "black pepper"}] Instructions: In a large pan or skillet, saute onions until golden, then add the sliced mushrooms and cook for 5 minutes. Add only a 1/2 cup of the cooking broth and continue cooking onions and mushrooms until that liquid almost disappears. In a small bowl whisk the miso paste with 2 tbsp of the broth. Pour into skillet and cook. Season with sea salt and pepper. Add the remaining broth and cooked chicken, turkey or tofu. Cook for 30 minutes more over a low heat.

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Recipe: Barbecued Stuffed Lake Trout Description: Make and share this Barbecued Stuffed Lake Trout recipe from Food.com. Ingredients: [{"text": "5 tablespoons extra virgin olive oil"}, {"text": "1 medium Spanish onion, minced"}, {"text": "1 egg"}, {"text": "3 tablespoons fresh parsley, chopped"}, {"text": "1 tablespoon anchovy paste"}, {"text": "1 teaspoon fresh rosemary, minced"}, {"text": "2 teaspoons fresh thyme"}, {"text": "1 1/2 cups fresh white breadcrumbs"}, {"text": "4 fresh trout, scaled and inner parts removed (3/4 lb. each)"}, {"text": "salt and pepper"}] Instructions: Soak toothpicks in water for one hour. Heat 3 tablespoons of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool. Add egg and 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined. Season the stuffing with pepper to taste. Using a sharp knife, make 1/2 inch diagonal cuts through the skin on each side of fish. Season the cavities of each fish with salt and pepper. Spoon the stuffing in to the cavity of each fish being careful not to pack too tightly. Using soaked toothpicks, close cavity. Preheat grill to 375°F. Brush grill liberally with oil. Brush the trout all over with 1 tablespoons oil. Season the skin with salt. Place the whole trout on the grill and cook for 5-7 minutes per side. Using metal spatula, transfer fish to platter. Remove toothpicks, and sprinkle with parsley.

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Recipe: Fish Tacos With Lime-Cilantro Crema Description: Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com. Ingredients: [{"text": "1/4 cup thinly sliced green onion"}, {"text": "1/4 cup chopped fresh cilantro"}, {"text": "3 tablespoons fat-free mayonnaise"}, {"text": "3 tablespoons reduced-fat sour cream"}, {"text": "1 teaspoon grated lime rind"}, {"text": "1 1/2 teaspoons fresh lime juice"}, {"text": "1/4 teaspoon salt"}, {"text": "1 garlic clove, minced"}, {"text": "1 teaspoon ground cumin"}, {"text": "1 teaspoon ground coriander"}, {"text": "1/2 teaspoon smoked paprika"}, {"text": "1/4 teaspoon ground red pepper"}, {"text": "1/8 teaspoon salt"}, {"text": "1/8 teaspoon garlic powder"}, {"text": "1 1/2 lbs red snapper fillets"}, {"text": "cooking spray"}, {"text": "8 (6 inch) corn tortillas"}, {"text": "2 cups shredded cabbage"}] Instructions: Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

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Recipe: Broccoli Rice Casserole Description: This hearty broccoli rice casserole is my favorite dish to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California Ingredients: [{"text": "1 small onion, chopped"}, {"text": "1/2 cup chopped celery"}, {"text": "3 cups frozen chopped broccoli, thawed"}, {"text": "1 tablespoon butter"}, {"text": "1 jar (8 ounces) process cheese sauce"}, {"text": "1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted"}, {"text": "1 can (5 ounces) evaporated milk"}, {"text": "3 cups cooked rice"}] Instructions: In a large skillet, saute the onion, celery and broccoli in butter for 3-5 minutes or until crisp-tender. Stir in the cheese sauce, soup and milk until smooth., Place rice in a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, at 325° for 25-30 minutes or until bubbly.

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Recipe: Caramel Brownies Description: Make and share this Caramel Brownies recipe from Food.com. Ingredients: [{"text": "2 cups sugar"}, {"text": "3/4 cup baking cocoa"}, {"text": "1 cup vegetable oil"}, {"text": "4 eggs"}, {"text": "1/4 cup milk"}, {"text": "1 1/2 cups flour"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon baking powder"}, {"text": "1 cup semi-sweet chocolate chips"}, {"text": "1 cup chopped walnuts, divided"}, {"text": "1 (14 ounce) package caramels"}, {"text": "1 (14 ounce) can sweetened condensed milk"}] Instructions: Preheat oven to 350°F. In a large mixing bowl, combine the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; add to egg mixture and mix until combined. Fold in chocolate chips and 1/2 cup walnuts. Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Bake for 12 minutes. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack.

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Recipe: Whole-Wheat Olive Oil Biscuits Description: Make and share this Whole-Wheat Olive Oil Biscuits recipe from Food.com. Ingredients: [{"text": "1 cup unbleached white flour"}, {"text": "1 cup whole wheat flour"}, {"text": "1 tablespoon baking powder"}, {"text": "1/4 teaspoon baking soda"}, {"text": "1 pinch salt"}, {"text": "1/4 cup butter, chilled"}, {"text": "1/4 cup olive oil"}, {"text": "3/4 cup skim milk or 3/4 cup yogurt"}] Instructions: Grease a large baking sheet with butter or oil. In a large bowl, combine the flour, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry cutter or a knife and fork until only small pieces are visible. Make a well in the center of the mixture. Add the milk or yogurt, and stir gently until the dough holds together. If you are adding any fruit, raisins, berries or other additions, stir them in with the milk. Gently shape the dough into 2 inch rounds approximately 1 inch thick and transfer to the baking sheet. Bake in a preheated over for 15 minutes, or until golden brown.

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Recipe: Jjajangmyeon (Korean Black Bean Noodles) Description: Extremely slurpable noodles smothered in a thick sauce made of black bean paste, diced pork belly, and vegetables. Ingredients: [{"text": "1/2 medium green cabbage (about 10 ounces)"}, {"text": "2 medium yellow onions"}, {"text": "4 medium scallions"}, {"text": "1/4 cup vegetable oil"}, {"text": "8 ounces unsliced boneless, skinless pork belly or fatty pork loin"}, {"text": "1 (1-inch) piece peeled ginger"}, {"text": "1/4 cup Korean black bean paste (chunjang or jjajang)"}, {"text": "1 tablespoon plus 1 1/2 teaspoons granulated sugar"}, {"text": "1 tablespoon oyster sauce"}, {"text": "1 tablespoon soy sauce"}, {"text": "1 1/2 teaspoons chicken bouillon powder"}, {"text": "1 3/4 cups water, divided"}, {"text": "2 tablespoons potato starch or cornstarch"}, {"text": "1 medium Persian cucumber"}, {"text": "1 teaspoon apple cider vinegar"}, {"text": "7 ounces fresh wheat noodles for jjajangmyeon or 2 ounces dried noodles"}] Instructions: Prepare the following, adding each to the same medium bowl as it is complete: Cut the core from 1/2 medium green cabbage; cut the leaves into 1-inch pieces until you have about 3 cups. Dice 2 medium yellow onions (about 3 cups) Finely chop 4 medium scallions (about 2/3 cup). Heat 1/4 cup vegetable oil in a large heavy-bottomed pot or wok over medium heat until shimmering. Add the cabbage mixture and cook until the onions look translucent and the cabbage starts to brown in spots, 4 to 6 minutes. Meanwhile, cut 8 ounces pork belly or pork loin into 1-inch pieces. Peel and mince 1 (1-inch) piece ginger (about 1 tablespoon). Add the pork and ginger and cook until the pork is no longer pink, 3 to 5 minutes. Make a well in the center by pushing everything to the sides. Add 1/4 cup Korean black bean paste to the well and use a spatula to stir-fry the paste in the pool of oil. Mix into the vegetables and cook until glossy and the vegetables are well coated, 3 to 5 minutes. Add 1 tablespoon plus 1 1/2 teaspoons granulated sugar, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, and 1 1/2 teaspoons chicken bouillon powder. Stir-fry until everything is well incorporated, 1 to 2 minutes. Add 1 1/2 cups of the water and stir to combine. Simmer, stirring occasionally, until the liquid is slightly thickened, 8 to 10 minutes. Meanwhile, place the remaining 1/4 cup water and 2 tablespoons potato starch or cornstarch in a small bowl and stir until the starch is dissolved. Bring a large pot of water to a boil over medium-high heat. Cut 1 medium Persian cucumber into matchsticks. While stirring constantly, add the starch mixture and simmer until the liquid thickens to the consistency of a thick gravy, 2 to 3 minutes. Add 1 teaspoon apple cider vinegar and stir to combine. Remove the pot from the heat. Add 7 ounces fresh jjajangmyeon noodles (or 2 ounces dried) to the boiling water and cook according to the package instructions. Drain, rinse, and transfer the noodles to 2 to 3 individual serving bowls. Top with the sauce and garnish with the cucumber. Toss before serving.

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Recipe: Asian Carrot Noodle Salad Description: I wanted to make something that my picky DD would eat on a night when I was trying to make Japanese food. So I paired two of her favorite foods! I used green vegetable flavored noodles I got from my local Asian market, but you can use linguini or even spaghetti. Ingredients: [{"text": "2 ounces long thin noodles (about 1 c. cooked)"}, {"text": "1 lb carrot"}, {"text": "1 teaspoon salt"}, {"text": "1 tablespoon rice wine vinegar"}, {"text": "1 tablespoon hot water"}, {"text": "1 tablespoon sugar"}] Instructions: Depending on your noodles, you may need to start cooking them before or after you slice the carrots. Mine only take 5 minutes so I did them afterwards.Regardless start boiling your water for them now. Wash and peel your carrots. With your vegetable peeler make long carrot "noodles". This is the bulk of the prep time. If I find an easier way to do this, I will amend this recipe. Sprinkle the carrot peels with salt to draw out moisture. In a few minutes they will be quite limp (like cooked noodles). If you are using fast cooking noodles, now would be the time to cook them. Mix the last three ingredients. Mix the limp carrot strips, the cooked and drained noodles, and the sauce mixture. Refrigerate at least one hour before serving(the cook time listed), but can be made as much as 24 hours ahead of time.

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Recipe: Immunity Building Miso Soup Description: This is a recipe my sister gave me to help build up my DD's immunity, and not get sick so often. Here's what she said about the ingredients: "Basically the miso, the seaweed and the shitakes are DEEP immune builders, the ginger, the cayenne, the scallions help remove excess heat from the body and get circulation going." The ingredients can be increased or decreased to your preference. This is just what I did. Ingredients: [{"text": "6 -8 cups vegetable stock or 6 -8 cups water"}, {"text": "1/2-1 inch fresh ginger, chopped"}, {"text": "1 bunch scallion, chopped (including the hairy roots)"}, {"text": "2 -3 carrots, chopped"}, {"text": "1/2 cup dried shiitake mushrooms or 1/2 cup fresh shiitake mushroom"}, {"text": "1/2-1 sheet nori, crumbled"}, {"text": "3 tablespoons miso (I used the red)"}, {"text": "1/4-1/2 lb cooked shrimp (optional)"}] Instructions: Combine the stock, ginger, scallions, carrots and mushrooms in a pot (she said glass pot) and simmer for 10 minutes. Add the nori and simmer for another 5 minutes. Remove from heat and stir in miso until dissolved. If you like, blend the pieces with a stick blender or regular blender and add the cooked shrimp back in (if using).

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Recipe: Magic Punt's Meat Replacement Bars (Version 2) Description: Eat this with a fork as it's very sticky. This recipe is from Body Building. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients: [{"text": "16 tablespoons 100% whey protein powder (8 scoops, vanilla is best)"}, {"text": "3 cups oats"}, {"text": "3 ounces sugar free pudding mix (any flavor)"}, {"text": "2 cups skim milk"}] Instructions: Mix until a sticky batter has formed (this may take a few minutes). Use a large spoon to spread mix into the bottom of a Pam sprayed glass or metal cooking tray (spread until even). Put in the fridge overnight and cut into 8 equal bars.

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Recipe: Chocolate Mousse Chiffon Pie Description: Make and share this Chocolate Mousse Chiffon Pie recipe from Food.com. Ingredients: [{"text": "1 large store-bought graham cracker crust"}, {"text": "3/4 cup cold strong brewed coffee"}, {"text": "1/4 cup unsalted butter"}, {"text": "8 ounces semisweet chocolate, coarsely chopped"}, {"text": "3 large eggs, separated (whites brought to room temperature)"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 1/2 teaspoons unflavored gelatin"}, {"text": "1/4 teaspoon cream of tartar"}, {"text": "salt (a pinch)"}, {"text": "1/3 cup sugar"}, {"text": "1/2 cup cold whipping cream"}, {"text": "fresh whipped cream"}] Instructions: Prebake store-bought crust according to package directions; let it cool; refrigerate until ready to use. Over very low heat, combine ½ cup of the coffee and 2 tablespoons butter in a medium saucepan, preferably nonstick. As the butter starts to melt, add the chocolate; let the mixture stand on the heat for 3-4 minutes, stirring a few times. When the chocolate has melted, remove from the heat, whisking to smooth. Whisk the remaining 2 tablespoons butter into the mixture, adding about ½ tablespoon at a time. Transfer the pan to a wire rack and let cool, whisking occasionally. While the mixture is still warm, whisk in the egg yolks. Put the saucepan back over very low heat and heat the mixture, whisking virtually nonstop, for 3-4 minutes to cook the yolks. Remove pan from heat and stir in the vanilla; let cool to room temperature, then refrigerate, whisking occasionally. Pour the remaining ¼ cup coffee into a small saucepan and sprinkle the gelatin over it; set aside for 5 minutes to soften. Gently heat the mixture, whisking, until the gelatin is dissolved, 1-2 minutes. Whisk this into the chocolate mixture and return the mixture to the refrigerator, whisking occasionally, 30-60 minutes, until it has the consistency of a very thick fudge sauce. Using an electric mixer, beat the egg whites until they hold soft peaks; beat in the cream of tartar and salt. Gradually add the sugar, beating on high speed until the whites are thick, glossy, and firm but not dry. Transfer the chocolate mixture to a large bowl and fold in 1/3 of the egg whites. Add the rest of the egg whites and continue to fold, until no white streaks remain. Wash and dry beaters; Using a chilled bowl and chilled beaters, beat the heavy cream with the mixer until stiff but not grainy. Fold the whipped cream into the chocolate mixture until evenly combined. Scrape filling into the chilled pie shell, smoothing the top with a spoon. Cover loosely with tented foil and refrigerate for at least 4 hours, preferably 6. Serve garnished whipped cream, if desired.

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Recipe: Mom's Hot water cornbread Description: I don't really have a story but my mom loved to make these to eat with Fried chicken and cabbage. I think they go great with just about anything. Ingredients: [{"text": "1 cup(s) self-rising buttermilk corn meal"}, {"text": "1 cup(s) all purpose flour"}, {"text": "1 tablespoon(s) sugar"}, {"text": "2 large eggs"}, {"text": "3/4 cup(s) milk"}, {"text": "2/3 cup(s) vegetable oil divided"}] Instructions: Combine the cornmeal,flour and sugar in a large bowl In a medium bowl, beat eggs. Beat in milk and 1/3c of the vegetable oil. Create a well in the dry ingredients and mix in the liquid mixture stirring until combined but not too smooth. Heat 2tbs of oil in a large skillet(cast iron if you have one)over medium-high heat.Scoop out large spoonfuls of your batter and place in the skillet. Flatten the batter into 3-inch circles like making a pancake. Fry each side 1-2 minutes each side. Keep adding oil as needed to fry the remaining batter. Drain and enjoy!

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Recipe: Vegan Chocolate Peppermint Buttercream Frosting Description: I made this with my chocolate peppermint cupcakes. This recipe is from Vegan Cupcakes Take Over the World and is delicious Ingredients: [{"text": "1/4 cup shortening"}, {"text": "1/4 cup soy margarine"}, {"text": "1/2 cup unsweetened cocoa powder, sifted"}, {"text": "2 cups icing sugar, sifted"}, {"text": "1/2 cup icing sugar, sifted"}, {"text": "3 tablespoons soya milk"}, {"text": "1/2 teaspoon peppermint extract"}, {"text": "1/2 teaspoon vanilla essence"}] Instructions: Cream together margarine and shortening until well combined. Add cocoa powder and mix well. Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed . Beat in the essences for about 3 minutes with a hand held mixer until light and fluffy. Cover with cling film and refrigerate until needed. Pipe or spread onto cupcakes and decorate with sprinkles.

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Recipe: Creamy dill chicken stew and bow ties Description: How to make Creamy dill chicken stew and bow ties Ingredients: [{"text": "2 1/2 pounds boneless, skinless chicken breasts"}, {"text": "1/4 teaspoon salt"}, {"text": "1 can (10 oz) 98% fat-free condensed cream of celery soup"}, {"text": "1 container (8 oz) reduced-fat cream cheese with chives and onion (such as Philadelphia)"}, {"text": "1/2 cup reduced-sodium chicken broth"}, {"text": "1/2 pound white button mushrooms, stems discarded, cut in half (larger ones quartered)"}, {"text": "1/4 cup snipped fresh dill"}, {"text": "1/4 cup flat-leaf parsley, chopped"}, {"text": "1/4 teaspoon black pepper"}, {"text": "12 ounces multicolor bow tie pasta (farfalle), cooked per pkg directions"}] Instructions: Coat slow cooker bowl with nonstick cooking spray. Season chicken with salt and place in slow cooker. In a medium bowl, stir together cream of celery soup, 4 oz of the cream cheese and the broth. Pour over chicken and scatter mushrooms over the top. Cover and cook on LOW for 6 hours. Remove chicken from slow cooker and place on a plate; cut into 2-inch pieces. Stir in remaining cream cheese, the dill, parsley and black pepper. Return chicken to slow cooker. Serve stew with cooked bow tie pasta.

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Recipe: Penne Vodka Description: Make and share this Penne Vodka recipe from Food.com. Ingredients: [{"text": "8 ounces penne pasta"}, {"text": "1/4 cup cream"}, {"text": "1/2 cup skim milk"}, {"text": "16 ounces plum tomatoes, crushed"}, {"text": "salt & pepper"}, {"text": "grated romano cheese"}, {"text": "onion, sauteed"}, {"text": "garlic, sauteed"}] Instructions: Sauce:. Sautee onions and garlic. Add hand crushed tomatoes. Add cream and skim milk. Add salt, pepper and cheese. Pasta:. Boil pasta, when draining retain water, add small amt to sauce and mix pasta and sauce.

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Recipe: Smothered Round Steak Description: Make and share this Smothered Round Steak recipe from Food.com. Ingredients: [{"text": "2 lbs round steaks (London broil, chuck, or round roasts may also be used)"}, {"text": "2 teaspoons salt"}, {"text": "1/2 teaspoon black pepper, Ground"}, {"text": "1 teaspoon red pepper, Ground"}, {"text": "1 teaspoon white pepper, Ground"}, {"text": "all-purpose flour (dredging)"}, {"text": "1/2 cup vegetable oil"}, {"text": "3 medium onions, chopped"}, {"text": "2 bell peppers, chopped"}, {"text": "1 celery rib, chopped"}, {"text": "1 cup beef stock or 1 cup water"}] Instructions: Season the meat with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the meat, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the meat to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful meat, try larding with slivers of garlic before smothering.

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Recipe: Egg Salad Sandwich With Avocado and Watercress Description: Make and share this Egg Salad Sandwich With Avocado and Watercress recipe from Food.com. Ingredients: [{"text": "6 eggs"}, {"text": "1/4 cup mayonnaise, plus extra, if you like, for spreading"}, {"text": "1 teaspoon Dijon mustard"}, {"text": "1/2 lemon, juice of"}, {"text": "salt & freshly ground black pepper"}, {"text": "8 slices whole wheat bread, toasted"}, {"text": "1 avocado, halved, peeled, seeded and sliced lengthwise"}, {"text": "1/2 bunch watercress, stems trimmed"}] Instructions: Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

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Recipe: Grandma Grace's BBQ Sauce Description: Make and share this Grandma Grace's BBQ Sauce recipe from Food.com. Ingredients: [{"text": "1/2 cup onion, chopped"}, {"text": "1/4 cup oil"}, {"text": "2 (8 ounce) cans tomato sauce"}, {"text": "1/2 cup ketchup"}, {"text": "1/2 cup water"}, {"text": "2 tablespoons lemon juice"}, {"text": "2 teaspoons Worcestershire sauce"}, {"text": "1 teaspoon yellow mustard"}, {"text": "1 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "2 tablespoons brown sugar"}, {"text": "1/8 teaspoon clove powder"}] Instructions: Cook onion in oil until soft. Mix in the rest of the ingredients. Simmer 20 minutes.

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Recipe: Stroganoff Casserole Description: A one-dish, quick meal from Quick Cooking magazine last year. Even my daughter who doesn't like dairy products will eat it. It's a good way to get some calcium in her. Ingredients: [{"text": "3 -4 cups uncooked egg noodles (, Use 3 cups for regular egg noodles and 4 cups for large or wide egg noodles. They take more space)"}, {"text": "2 lbs boneless pork loin or 2 lbs pork chops"}, {"text": "1 teaspoon vegetable oil"}, {"text": "2 (15 ounce) cans corn, including liquid"}, {"text": "2 (4 ounce) cans mushrooms, optional"}, {"text": "1 (10 3/4 ounce) can condensed cream of mushroom soup"}, {"text": "1 envelope onion soup mix or 1 envelope mushroom soup mix"}, {"text": "1 cup sour cream or 1 cup low-fat sour cream"}, {"text": "fresh parsley, to garnish"}] Instructions: Cook noodles according to package directions. Drain. Trim pork of excess fat, cut into 3/4 inch cubes. Heat oil in a large skillet or Dutch oven, add pork and stir-fry until browned and cooked through. Stir in condensed soup, soup mix, corn (including liquid) and mushrooms (if used). Reduce heat to low, cover and simmer until pork is tender and juice is partially evaporated- do not burn dry. Stir in drained noodles and the sour cream. Heat through. Garnish with snipped parsley.

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Recipe: Beefy Mac and Cheese Description: None Ingredients: [{"text": "Kosher salt"}, {"text": "8 ounces medium pasta shells"}, {"text": "3 tablespoons unsalted butter"}, {"text": "1 small onion, chopped"}, {"text": "1 tablespoon tomato paste"}, {"text": "1 tablespoon chili powder"}, {"text": "8 ounces ground beef"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1 cup low-fat (1 percent) milk"}, {"text": "2 1/2 cups shredded Mexican cheese blend (about 8 ounces)"}, {"text": "2 tablespoons breadcrumbs (preferably panko)"}, {"text": "2 scallions, thinly sliced"}] Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread the mixture in a 3-quart flameproof baking dish. Preheat the broiler. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Top with the scallions. 

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Recipe: brunch pie Description: Make and share this brunch pie recipe from Food.com. Ingredients: [{"text": "2 ready-made pie crusts (not in tin)"}, {"text": "1 lb swiss cheese"}, {"text": "1 lb thinly sliced ham"}, {"text": "1 (4 1/2 ounce) jar sliced mushrooms"}] Instructions: Preheat oven to 400 degrees. Place one crust in pie tin. Alternate Layers of ham, cheese, and mushrooms until full. Place second pie crust on top, crimp edges, and poke a few holes in the center. Place on baking sheet and cook at 400 degrees for 30 minutes. The pie can be made the night before and refrigerated, but the cooking time may be longer.

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Recipe: Orange-Glazed Ham Steaks Description: These tasty ham steaks combine orange marmalade and maple syrup for a terrific taste that goes beyond dinner: I like to serve leftovers at brunch. We love it with fruit and scrambled eggs. —Bonnie Hawkins, Elkhorn, Wisconsin Ingredients: [{"text": "1/2 cup orange marmalade"}, {"text": "2 tablespoons maple syrup"}, {"text": "4-1/2 teaspoons orange juice"}, {"text": "1-1/2 teaspoons chili powder"}, {"text": "4 boneless fully cooked ham steaks (5 ounces each)"}] Instructions: In a small bowl, combine the marmalade, syrup, orange juice and chili powder. Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until heated through, brushing occasionally with marmalade mixture.

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Recipe: Potato Stuffing Description: This recipe is from my grandmother,she always helped out at our local firehouse with the turkey dinner they had each year.She made this stuffing and her pies.This recipe is very easy and so good,my mom always made this at thanksgiving and Christmas. Ingredients: [{"text": "- 1 box of hungry jack instant potato's"}, {"text": "- 1 box of stove top chicken stuffing mix"}, {"text": "- 3 slices of bread"}, {"text": "- 1 egg"}, {"text": "- 2 tbls. butter"}, {"text": "- poultry seasoning"}, {"text": "- paprika"}] Instructions: Follow the directions on the box of your instant mashed potato's,and make 6 servings,and set aside. Now make your stove top stuffing and go by the directions on the stuffing mix. Now in your instant mashed potato's,add 3 slices of torn bread,and then add a egg and 2 Tbls.of butter.Add a little poultry seasoning and mix together. Now add your stuffing into the potato mixture and put into a casserole dish,and add a little paprika on top. Put foil over the stuffing for the first 1/2 hour,then remove and cook for another 30 minutes.

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Recipe: Basic Oven Roasted Peanuts Description: Peanuts 101! This is a basic recipe for roasting peanuts gleaned from Chef2Chef. You may use as many peanuts as you want, the method is the same, just keep it one layer deep. The computer won't let me list one ingredient, so I have added salt. You may use or not. Ingredients: [{"text": "2 cups raw peanuts"}, {"text": "1 teaspoon salt (optional)"}] Instructions: Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Sprinkle salt over. Roast in a 350°F oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts. Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.

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Recipe: Easy Chocolate Syrup Recipe Description: Always wanted to make chocolate syrup from scratch? This is just the page for you! And still the best consistency that you want! Ingredients: [{"text": "1/2 cup water"}, {"text": "1/2 cup powdered sugar"}, {"text": "1 tablespoon cocoa powder"}] Instructions: Bring powdered sugar and water to a boil. While boiling and stirring, slowly sift in cocoa powder until it reaches a thick consistency.

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Recipe: Caramel Cookie Cheesecake Pie Description: My sister-in-law, Debbie, gave me this recipe. She found it in a magazine. Ingredients: [{"text": "2 package(s) cream cheese( 8 oz ea) at room temperature"}, {"text": "1/2 cup(s) sugar"}, {"text": "2 large eggs"}, {"text": "22 - twix bars (fun size) about 2 3/4 cup total, chopped"}, {"text": "1 - chocolate cookie pie crust 8-inch"}] Instructions: Preheat oven to 325 F. With electric mixer, beat the cream cheese, sugar and eggs on medium high until smooth. Mix in 2 cups of the chopped Twix bars. Pour mixture into pie shell. Bake until set, 40 to 45 minutes; let cool. Sprinkle the pie with the remaining Twix bars and chill until firm, 8 to 10 hours.

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Recipe: Thai Curry with Chicken Description: None Ingredients: [{"text": "1 c. jasmine"}, {"text": "1 can 14 1/2 ounces"}, {"text": "1 can unsweetened coconut milk (not cream of coconut)"}, {"text": "2 tbsp. sugar"}, {"text": "2 tbsp. Asian fish sauce"}, {"text": "1 tsp. red curry paste"}, {"text": "1 lb. small red potatoes"}, {"text": "1 lb. skinless, boneless chicken breast"}, {"text": "1 large red pepper"}, {"text": "6 oz. snow peas"}, {"text": "1 tsp. cornstarch"}, {"text": "1/2 c. fresh basil leaves"}] Instructions: Prepare rice as label directs. Meanwhile, in 4-quart saucepan, heat broth, coconut milk, sugar, fish sauce, curry paste, and potatoes to boiling over high heat. Stir in chicken, red pepper, and snow peas; cook 5 minutes. In cup, mix cornstarch with 1 tablespoon water. Stir cornstarch mixture into broth mixture; heat to boiling. Boil 1 minute or until mixture thickens slightly and chicken just loses its pink color throughout. Remove saucepan from heat. Stir in basil. To serve, spoon rice into 4 large soup bowls; top with Thai curry.

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Recipe: Homemade Pita Bread Description: I hate store bought pitas--especially when I have been spoiled by my friend who makes home made pitas. Found this pretty good recipe at Food and Wine. Ingredients: [{"text": "3/4 cup warm water"}, {"text": "1.5 (3 3/8 teaspoon) envelopes active dry yeast"}, {"text": "6 cups bread flour"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1 1/2 cups warm milk"}, {"text": "extra virgin olive oil, for the bowl"}] Instructions: Set a pizza stone on the bottom rack of the oven and preheat the oven to 500°. In a bowl, combine the water and yeast and let stand until foamy, about 10 minutes. In a food processor, pulse the flour with the salt. With the machine on, pour in the yeast mixture and then the warm milk and process until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead it a few times. Form the dough into a ball. Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to coat; cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour. Lightly dust a work surface with flour. Punch down the dough and cut it in half. Cut each half into 8 pieces and roll them into balls, then flatten into 6-inch rounds. Arrange the rounds on the work surface or on floured baking sheets; cover with plastic wrap. Let rise until puffy, 25 minutes. Using a lightly floured pizza peel, slide 4 of the rounds onto the hot pizza stone at a time and bake for about 5 minutes, until the pitas puff up. Serve hot or wrap in foil to keep warm. The flattened, unbaked pita rounds can be frozen for up to 1 month. Let thaw completely, then let rest at room temperature for 20 minutes before baking.

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Recipe: Mexican Style Brisket Description: This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for! Ingredients: [{"text": "4 dried New Mexico chiles"}, {"text": "2 small dried hot red chiles"}, {"text": "1 1/2 cups dry red wine"}, {"text": "1/4 cup wine vinegar"}, {"text": "6 garlic cloves, peeled"}, {"text": "1 1/2 teaspoons ground cumin"}, {"text": "1 1/2 teaspoons dried oregano leaves"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "3 lbs center cut beef brisket, surface fat trimmed"}, {"text": "4 large about 1 3/4 lb onions, thinly sliced"}] Instructions: Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil. Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder) Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth. Place meat in a roasting pan, top with chile mixture and onions. Seal pan tightly with aluminum foil. Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally. Shred meat, mix with onion and juices. Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.

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Recipe: Creamy Cheesy Chicken Description: This is a recipe from way back that I just jazzed up a little. It goes great with a salad and egg noodles on the side. My kids like to mix the chicken and noodles together. One day I might just fix it that way to begin with. Ingredients: [{"text": "1/2 cup butter or 1/2 cup margarine"}, {"text": "2 (10 3/4 ounce) cans cream of chicken soup"}, {"text": "8 ounces sour cream"}, {"text": "2 -3 lbs boneless chicken breasts"}, {"text": "1 (12 ounce) package frozen mixed vegetables (onion, peppers, celery-- or chop your own)"}, {"text": "2 tablespoons butter or 2 tablespoons margarine"}, {"text": "8 ounces shredded cheddar cheese"}, {"text": "1 package Ritz cracker (about 36)"}] Instructions: Boil chicken and shred. Saute seasoning blend in 2 tablespoons butter or margarine. Stir vegetables together with soups, sour cream, cheese, and finally, shredded chicken. Salt and pepper to taste. Spread in 13 x 9 baking dish. Crush crackers, mix with stick of melted butter or margarine. Crumble over top of casserole. Bake at 350 degrees for 30 minutes or until bubbly.

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Recipe: Pasta Salad With Pesto(ATK) Description: This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before serving. The pesto can be made a day ahead--just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated Parmesan. Ingredients: [{"text": "3/4 cup pine nuts"}, {"text": "2 medium garlic cloves, unpeeled"}, {"text": "1 tablespoon salt"}, {"text": "1 teaspoon salt"}, {"text": "1 lb bow tie pasta"}, {"text": "1/4 cup extra-virgin olive oil"}, {"text": "1 tablespoon extra-virgin olive oil"}, {"text": "3 cups fresh basil leaves, packed (about 4 ounces)"}, {"text": "1 cup Baby Spinach, about 1 ounce (packed)"}, {"text": "1/2 teaspoon pepper"}, {"text": "2 tablespoons lemon juice"}, {"text": "1 1/2 ounces parmesan cheese, grated (3/4 cup)"}, {"text": "6 tablespoons mayonnaise"}, {"text": "1 pint cherry tomatoes, quartered (optional) or 1 pint grape tomatoes, halved (optional)"}] Instructions: Bring 4 quarts water to rolling boil in large pot. Toast. pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes. When water is boiling, add garlic and let cook 1 minute. Remove. garlic with slotted spoon and rinse under cold water to stop cooking;. set aside to cool. Add 1 tablespoon salt and pasta to water, stir. to separate, and cook until tender (just past al dente). Reserve ¼. cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in. single layer on rimmed baking sheet, and cool to room temperature,. about 30 minutes. When garlic is cool, peel and mince or press through garlic. press. Place ¼ cup nuts, garlic, basil, spinach, pepper, lemon. juice, remaining ¼ cup oil, and remaining 1 teaspoon salt in. bowl of food processor and process until smooth, scraping sides of. bowl as necessary. Add cheese and mayonnaise and process until. thoroughly combined. Transfer mixture to large serving bowl. Cover. and refrigerate until ready to assemble salad. When pasta is cool, toss with pesto, adding reserved pasta water,. 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining. ½ cup nuts and tomatoes (if using); serve.

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Recipe: Brookside Country Club Grasshopper Pie Description: this recipe was given to me from a woman at a B&B in Ohio...it came from Brookside Gold and Country Club's traditional house recipe..it is slightly different than others listed here...and it is awesome..definitely use chocolate curls on top to garnish... Ingredients: [{"text": "1 1/3 cups fine Oreo cookie crumbs"}, {"text": "1/4 cup butter, softened"}, {"text": "1 cup whipping cream"}, {"text": "1/4 ounce unflavored gelatin"}, {"text": "1/4 cup sugar"}, {"text": "1/8 teaspoon salt"}, {"text": "1/2 cup cold water"}, {"text": "3 large egg yolks, slightly beaten, reserve whites"}, {"text": "1/4 cup creme de menthe"}, {"text": "1/4 cup Creme de Cacao"}, {"text": "3 egg whites"}, {"text": "1/4 cup sugar"}, {"text": "whipped cream, for topping"}, {"text": "chocolate curls"}] Instructions: Thoroughly blend crumbs and butter. Press firmly with back of spoon and sides of 9" pie pan. Bake at 375* for 8 minutes. allow to cool before filling. In small mixing bowl, whip cream.set aside. In small bowl, combine gelatin, sugar and salt. add cold water and egg yolks and blend thoroughly. Place mixture in top of double boiler. bring water to boil and cook mixture, stirring constantly until gelatin dissolved and mixture thickens slightly. Remove from heat. Stir in creme de menthe and creme de cacao. Chill thoroughly. Beat egg whites until stiff but not dry. Gradually add sugar and continue beating until very stiff. Fold in gelatin mixture. fold in whipped cream. Pour into chocolate crumb crust. Garnish with additional whipped cream and chocolate curls. **Chocolate curls can be made from a block of unsweetened chocolate by making long thin strokes with a vegetable peeler.

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Recipe: Deviled Potatoes Description: None Ingredients: [{"text": "1 pound (about 15) baby red potatoes"}, {"text": "1 tablespoon olive oil"}, {"text": "1 1/2 teaspoons kosher salt, divided"}, {"text": "1/2 cup sour cream"}, {"text": "2 tablespoons brined capers, drained and rinsed"}, {"text": "2 teaspoons fresh parsley, chopped"}, {"text": "2 teaspoons fresh dill, chopped"}, {"text": "2 teaspoons whole grain mustard"}, {"text": "1 teaspoon lemon zest"}, {"text": "more fresh chopped parsley and dill to garnish (optional)"}] Instructions: Preheat oven to 350°F. Place potatoes in a small bowl and drizzle them with olive oil. Season with 1 teaspoon of the salt and then toss to coat. Spread potatoes in single layer on a baking sheet and bake until tender, about 40 minutes. Remove from oven, let cool 15 minutes. Cut each potato in half crosswise. Carefully scoop out potato pulp and place in a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet and bake until dry, about 10 more minutes. Cool completely, about 30 minutes. To the bowl with the potato pulp, add sour cream, capers, parsley, dill, mustard, lemon zest, and remaining salt, and stir until mixed thoroughly. Spoon mixture into each potato shell and garnish with chopped parsley and dill, if desired. Enjoy!

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Recipe: Southwest Chicken & Rice Casserole Description: A hearty comfort-food dinner with a little zing. If you like more heat in yours, use pepper-jack cheese instead of regular monterey jack cheese. Cuts into nice square servings. Serve with a green salad and dinner's complete! Ingredients: [{"text": "2 cups cooked rice"}, {"text": "2 boneless skinless chicken breasts, chopped (medium size)"}, {"text": "1 cup monterey jack cheese, shredded"}, {"text": "1 cup evaporated milk"}, {"text": "1 1/2 tablespoons red onions, finely chopped"}, {"text": "2 large eggs, lightly beaten"}, {"text": "1/4 cup cilantro, finely chopped"}, {"text": "1 teaspoon cumin"}, {"text": "1/2 teaspoon salt"}, {"text": "2 tablespoons jalapenos, seeded and diced"}] Instructions: Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish. Prepare rice as directed to make 2 cups of cooked rice. Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces. Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish. Bake for 40 minutes. Cut into squares and serve.

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Recipe: Oven Rice for 2 Description: Make and share this Oven Rice for 2 recipe from Food.com. Ingredients: [{"text": "1 cup boiling water or 1 cup broth"}, {"text": "1/2 cup uncooked rice"}, {"text": "1/2 teaspoon salt (only add this if using water instead of broth)"}, {"text": "snipped parsley"}, {"text": "1 tablespoon butter"}, {"text": "1/2 cup frozen peas and carrot (optional)"}] Instructions: Heat oven to 400 degrees. Mix water or broth, butter, rice and salt in ungreased 2 1/2 cup or 1 quart casserole. Or, if all you want is just plain rice, then use only the water and the rice. Cover tightly, bake until liquid is absorbed and rice is tender, 20 to 25 minutes. Depending on your oven, it may take 30 minutes or so, just check until it is done to your liking. Sprinkle parsley on top.

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Recipe: Apple Berry Oatmeal Crisp Description: Apples and berries are baked with a crunchy oat crust on the top and bottom. Serve with vanilla ice cream for an unbeatable dessert. Ingredients: [{"text": "1/2 cup brown sugar"}, {"text": "1/2 cup white sugar"}, {"text": "1 cup quick-cooking oats"}, {"text": "1 cup all-purpose flour"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 cup butter, MELTED"}, {"text": "2 cups apples, chopped"}, {"text": "1 cup blackberry"}, {"text": "1 teaspoon lemon juice"}, {"text": "1/2 teaspoon vanilla"}, {"text": "1/2 cup white sugar"}, {"text": "2 teaspoons ground cinnamon"}, {"text": "2 tablespoons butter, each tablespoon cut into quarters"}] Instructions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch glass baking dish with cooking spray. For the filling - In a large Ziploc bag put in cut up apples, lemon juice, vanilla, mix white sugar and cinnamon together then add to bag – agitated gently to mix all ingredients. For the crisp - In a large bowl, combine brown & white sugar, oats, flour, salt, baking soda. Pour in the melted butter. Mix until crumbly. Place half of crumb mixture in pan, lightly press into pan. Spread the apples cinnamon filling evenly over crumb mixture. Spread the blackberries evenly on top of the apples. Sprinkle with remaining crumb mixture on top of the fruit. Place butter quarters evenly spaced on top of crumb mixture. Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Let cool, serve with vanilla ice cream for an unbeatable combination. Lastly - Add other fruit as the mood strikes – berries (black, Marion, Boysen, rasp), pears (skinned), peaches (skinned) or mix and match. Fruit total volume should be 3 to 3½ cups.

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Recipe: Hot Spinach and Artichoke Dip Recipe Description: A recipe for Hot Spinach and Artichoke Dip : This hot spinach and artichoke dip is an amazing appetizer that will disappear quickly and leave you craving for more! Ingredients: [{"text": "1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped"}, {"text": "1 (14 ounce) can artichoke hearts, drained and coarsely chopped"}, {"text": "4 ounces cream cheese, room temperature"}, {"text": "1/2 cup sour cream"}, {"text": "1/4 cup mayonnaise"}, {"text": "1 clove garlic, grated"}, {"text": "1/4 cup grated parmigiano reggiano (parmesan), grated"}, {"text": "1/4 cup mozzarella, shredded"}, {"text": "cayenne or hot sauce to taste (optional)"}] Instructions: Mix everything, place it is a baking dish and bake in a preheated 350F/180C oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20-30 minutes.

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Recipe: Spiced Mincemeat Cookies Description: I love mincemeat and grew up eating my grandma's pies at every holiday feast, but I realize it's not for everyone. I've found that while people shy away from the strong flavor of mincemeat pie, a sweet and spicy cookie is a much more gentle introduction to mincemeat and it's a good way to win converts! Ingredients: [{"text": "1 1/2 cups packed brown sugar"}, {"text": "1/2 cup shortening"}, {"text": "1/2 cup butter"}, {"text": "1 egg"}, {"text": "1 teaspoon vanilla"}, {"text": "1 tablespoon molasses"}, {"text": "2 cups mincemeat pie filling"}, {"text": "3 1/2 cups all-purpose flour"}, {"text": "1/2 teaspoon salt"}, {"text": "1 1/2 teaspoons baking soda"}, {"text": "2 teaspoons ground cinnamon"}, {"text": "1/2 teaspoon ground ginger"}, {"text": "1/2 teaspoon ground nutmeg"}, {"text": "1/4 teaspoon ground cloves"}] Instructions: Preheat oven to 400 degrees F (220 degrees C). Cream together brown sugar, shortening, vanilla and molasses. Add in egg and mincemeat and mix well. Sift together flour, salt, baking soda and spices, and stir into mincemeat mixture. Chill cookie dough for 30 minutes. Drop onto cookie sheet and bake 8 - 12 minutes.

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Recipe: Georgian Grilled-Tomato Sauce Description: Grilling the tomatoes and jalapeños before pureeing them with the other ingredients adds a deep, smoky flavor to this tasty vegan tomato sauce. Ingredients: [{"text": "4 medium tomatoes"}, {"text": "1 large jalape\u00f1o"}, {"text": "1 small red onion"}, {"text": "1 clove garlic"}, {"text": "1/4 c. chopped parsley"}, {"text": "1/4 c. Chopped cilantro"}, {"text": "salt"}, {"text": "Freshly ground black pepper"}] Instructions: Light a grill. Grill the tomatoes and jalapeño over high heat, turning, until charred, 4 minutes. Halve the jalapeño and discard the stem and seeds. Coarsely chop the tomatoes. Transfer the jalapeño and tomatoes to a food processor. Add the onion, garlic, parsley, and cilantro, and process until smooth. Season with salt and pepper and let stand for 10 minutes before serving. <br /><br /><p><b>Looking for more healthy recipes? Check out our collections of</b> <a href="/recipes/cooking-recipes/luscious-low-fat-recipes"><b>low-fat recipes</b></a>, <a href="/recipes/cooking-recipes/healthy-recipes-daily-meal-menu"><b>healthy recipes for the whole day</b></a>, and <a href="/recipes/cooking-recipes/vegan-meals"><b>vegan recipes</b></a>.</p>

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Recipe: Chili for a Crowd Description: Make and share this Chili for a Crowd recipe from Food.com. Ingredients: [{"text": "6 (106 ounce) cans kidney beans"}, {"text": "6 (106 ounce) cans tomato sauce"}, {"text": "3 (106 ounce) cans stewed tomatoes"}, {"text": "10 lbs ground beef"}, {"text": "10 lbs sausage"}, {"text": "1 cup salt"}, {"text": "2 1/2 cups sugar"}, {"text": "3 1/2 cups chili powder"}, {"text": "10 large onions"}, {"text": "6 green peppers"}] Instructions: Dice onions &amp; green peppers. Brown ground beef &amp; sausage with onions &amp; green peppers; drain and then keep warm. Heat tomato sauce &amp; tomatoes to a boil. Add chili powder, salt &amp; sugar to the tomato mixture stirring well after addition Return to a boil. Add meat mixture to the tomatoes stirring well after addition Return to a boil. Add beans to chili mixture &amp; heat through stirring regularly.

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Recipe: Olive Crostini Description: Sooo easy and sooo good. : ) Ingredients: [{"text": "1 - loaf french bread, cut into 12 slices about 1 inch thick"}, {"text": "1/3 cup(s) green olives, chopped"}, {"text": "1/3 cup(s) ripe olives, chopped"}, {"text": "1 - 5-oz. carton garlic & herb cheese spread"}] Instructions: Set oven to broil. Place bread on an ungreased cookie sheet. Broil 4-6 inches from heat for 30-60 seconds or until lightly browned. Mix olives with cheese and spread on bread. Broil 1-2 minutes or until cheese is warm.

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Recipe: Fragrant East Indian Basmati Rice Description: Make and share this Fragrant East Indian Basmati Rice recipe from Food.com. Ingredients: [{"text": "1/2 teaspoon toasted cumin seed"}, {"text": "2 cups water"}, {"text": "1 teaspoon olive oil"}, {"text": "3/4 teaspoon salt"}, {"text": "3 -4 green cardamom pods (or 3/8 teaspoon ground cardamom)"}, {"text": "1 cinnamon stick (optional)"}, {"text": "1 cup basmati rice"}, {"text": "1 teaspoon curry powder or 1/2 teaspoon turmeric"}, {"text": "1/8 cup frozen peas"}, {"text": "1 tablespoon broken cashews or 1 tablespoon peanuts"}, {"text": "1 tablespoon minced fresh cilantro"}, {"text": "1 teaspoon minced of fresh mint"}, {"text": "1/2 teaspoon garlic paste"}, {"text": "1/2 teaspoon ginger paste"}, {"text": "1/4 teaspoon black mustard seeds"}, {"text": "1/4 teaspoon garam masala seasoning"}, {"text": "1/4 teaspoon sesame oil"}, {"text": "2 -4 whole dried red chilies or 1 seeded diced green chili pepper"}] Instructions: TOAST 1/2 teaspoon cumin seeds over medium heat in a pot you wish to cook your rice in, until seeds become aromatic and lightly pop. ADD 2 cups water, 1 tablespoon olive oil, 3/4 teaspoon salt, 4 whole green cardamom pods or 3/8 teaspoon ground cardamom, 1/8 cup frozen peas (optional). NOTE: ADD the curry powder or turmeric from the CREATIVE ADDITIONS FOR YELLOW RICE; ADD up to 4 of the remaining suggested ingredients now as well, if desired. RAISE heat to high. BRING to a boil. ADD 1 cup basmati rice. COVER. BOIL 1 1/2 minutes. REDUCE heat to lowest setting for 40-45 minutes. REMOVE cardamom pods and cinnamon stick if desired; FLUFF rice with a fork before serving. SERVE with your favorite Indian entree and enjoy!

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Recipe: Garlic Soup Description: What can i Say. ITS GARLIC. My favorite Soup. if you like hot use more cayenne. I like to make it ahead of time and let it sit. taste better reheated. Ingredients: [{"text": "1/3 cup olive oil"}, {"text": "1/2 cup minced garlic clove"}, {"text": "4 cups dry bread, cubed"}, {"text": "1 teaspoon paprika"}, {"text": "8 cups chicken stock"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon cayenne pepper"}, {"text": "2 eggs"}, {"text": "1/2 cup parsley"}] Instructions: Put olive oil and minced garlic into large pot saturate garlic with oil not over heating. Add cubed bread and saturate with oil and garlic without over heating. Add paprika and chicken stock, salt and cayenne pepper bring to boil. Cover and simmer for 30 minutes. Remove from heat and puree with blender. Add eggs and puree with blender. Stir in parsley and serve.

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Recipe: Vegetarian Paella Description: Make and share this Vegetarian Paella recipe from Food.com. Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "1 onion, chopped finely"}, {"text": "2 tomatoes"}, {"text": "8 ounces brown rice"}, {"text": "8 saffron strands"}, {"text": "1 red bell pepper"}, {"text": "1 yellow bell pepper"}, {"text": "8 ounces frozen peas"}, {"text": "4 ounces green beans"}, {"text": "4 ounces broccoli"}, {"text": "8 fluid ounces vegetable stock"}, {"text": "salt"}, {"text": "parsley"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 teaspoon sweet paprika"}, {"text": "1/2 teaspoon cumin"}] Instructions: Saute the onion in oilive oil in a large, deep frying pan until golden brown. Add chopped vegetables and continue for 2-3 minutes. Add the rice, salt to taste, cumin and saffron and coat the rice grains in oil for a few minutes. Add stock and bring to boil then lower heat to allow to simmer for around 25 minutes or until the rice is cooked. Add more stock as required. Remove from heat and add parsley and lemon juice.

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Recipe: Blueberry frozen yoghurt Description: Frozen yoghurt, or fro-yo, is my favourite ice cream flavour. And here&#39;s how to make it without an ice cream maker, just in a small blender. The secret is to add some heavy or whipping cream - yoghurt on its own will freeze solid no matter what; some fat is necessary. Second, corn syrup instead of sugar isn&#39;t maybe more healthy but it sure helps achieve softer consistency. And if you use frozen fruit, the first stage of freezing is already done for you! Ingredients: [{"text": "1 cup full fat Greek style yoghurt"}, {"text": "1/3 cup whipping cream (or half and half cream and cr\u00e8me fraiche)"}, {"text": "5 teaspoons corn syrup"}, {"text": "5 tablespoons frozen blueberries"}] Instructions: None

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Recipe: I Can't Believe It's Not Potato Salad Description: I recently stumbled upon a terrific website called hungrygirl.com. It features recepies that are both delicious and low calorie. A member challanged hungry girl to make a low fat potato salad and this recipe is what she came up with. Using caualiflower instead of potatoes!! Who'd-a-thunk it!! P.S. the original recipe submitted by the member had 300 cal.per serv. and 20gr. fat. This one has 100cal. per serv. and 1.25gr. fat.! Ingredients: [{"text": "1 - lg. head of cauliflower, chopped"}, {"text": "1 1/2 cup(s) mayonnaise, fat-free"}, {"text": "1 1/2 cup(s) sour cream, fat-free"}, {"text": "3 tablespoon(s) dijonnaise"}, {"text": "1/2 package(s) dry ranch dressing/dip mix"}, {"text": "2 tablespoon(s) fat free non-dairy liquid creamer"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "6 - hard-boiled egg whites, chilled and chopped"}, {"text": "2 - celery stalks, diced"}, {"text": "1 cup(s) red onion, diced"}, {"text": "1/4 cup(s) chives, chopped"}, {"text": "3 tablespoon(s) seasoned rice vinegar"}, {"text": "2 tablespoon(s) dill, chopped"}, {"text": "2 tablespoon(s) parsley,plus more, for optional garnish"}, {"text": "- paprika, optional"}] Instructions: Place cauliflower in a large microwave safe bowl with 1/3 c. water. Cover and microwave until soft, 6-8 minutes. drain excess water. Put 2 cups of the cauliflower in a blender of food processor (set aside the rest). To the blender, add mayo, sour cream, Dijonnaise,dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree is not completely smooth. Set aside. To the bowl with remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat. Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmmm!

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Recipe: Mexican Pot Roast Description: None Ingredients: [{"text": "2 1/2 to 3 pounds beef chuck"}, {"text": "Beer Marinade, recipe follows"}, {"text": "3 tablespoons pork lard or vegetable oil"}, {"text": "2 medium onions, cut into thick slices"}, {"text": "4 garlic cloves, finely mashed"}, {"text": "3 medium tomatoes, peeled, seeded, and chopped"}, {"text": "1 teaspoon sea salt"}, {"text": "1 teaspoon freshly ground black pepper"}, {"text": "2 bay leaves"}, {"text": "3 cups dark beer"}, {"text": "3 cups water"}, {"text": "4 large carrots, peeled and cut into chunks"}, {"text": "4 medium potatoes, peeled and cut into chunks"}, {"text": "1/2 cup olive oil"}, {"text": "1 cup dark beer"}, {"text": "1/4 cup lemon juice"}, {"text": "4 cloves garlic, smashed"}, {"text": "1 1/2 teaspoons sea salt"}, {"text": "1 teaspoon freshly ground black pepper"}, {"text": "2 bay leaves"}, {"text": "1 teaspoon dry mustard"}, {"text": "1 teaspoon basil"}, {"text": "1 teaspoon oregano"}, {"text": "1 teaspoon thyme"}] Instructions: Trim the beef chuck and place in a container just large enough to hold it. Pour the Beer Marinade over and refrigerate several hours or overnight. Preheat the oven to 350 degrees. Lift the meat from the marinade and pat dry. Reserve the marinade. Over a medium high heat, in a heavy Dutch oven, heat the lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade. Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an additional 45 minutes or until the meat is very tender. To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

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Recipe: DAN'S GRILLED SMOKED SIRLOIN TIP ROAST Description: We took advantage of a sale from our local grocery store & purchased a nice lean 5 pound Sirloin Tip Roast. My husband wanted to try Grilling it, instead of my usual oven method, so we decided to do it while the weather was still nice. I came up with a combination of spices that I felt would compliment the roast, using Smoked Alderwood Sea Salt & Smoked Paprika, when combined with other ingredients I felt would make a very flavorful roast. This spice combination greatly enhanced the flavor of the roast because we allowed it to sit & marinate for awhile. You can also make it in the oven. Ingredients: [{"text": "10 SPICE BLEND FOR BEEF"}, {"text": "1 tablespoon(s) cumin"}, {"text": "1 teaspoon(s) red pepper flakes"}, {"text": "2 tablespoon(s) each smoked alderwood salt, & dry mustard powder"}, {"text": "2 tablespoon(s) each smoked paprika &coarse black pepper"}, {"text": "2 tablespoon(s) granulated onion"}, {"text": "3 large bay leaves"}, {"text": "3 tablespoon(s) dried chopped chive"}, {"text": "4 tablespoon(s) granulated garlic"}, {"text": "BEEF ROAST"}, {"text": "5 pound(s) sirloin tip roast"}, {"text": "4 tablespoon(s) extra virgin olive oil"}] Instructions: You will not need all of these spices for one roast, so having an empty spice jar is helpful in storing the leftover spice blend to use later. You may also use other spices of your own choosing if you do not like the ones I used. After measuring out each spice, add them to a blender or food processor and process until they reach the desired texture needed to season the roast. The blend should look something like this. Place a reasonable amount on a small plate, & then sprinkle liberally over the entire roast. Using a small plate keeps you from contaminating the entire batch of seasoning with wet fingers. Being sure to cover all sides, top and bottom. Then Place in a large recloseable bag or wrap in saran wrap and allow to sit a few hours or preferably overnight in fridge so spices can penetrate the roast. Remove roast from fridge at least one and a half hours before you are ready to grill to allow roast to come to room temperature. This is what the well seasoned roast looked like before I placed it in the fridge. Then I brought it to room temperature before placing it on the grill. My husband used the Weber Grill to make this roast. I measured out all of the spices, and then pulverized them in a food processor for the roast. Season the Roast, and allow it to marinate a few hours or preferably overnight. Prep grill for INDIRECT HEAT METHOD to cook the roast. By adding the charcoal to one side, then igniting it and allowing it to turn grey for a high temperature before placing the roast on the grill. Using a 9X12 size pan, add about 4 tablespoons of Extra Virgin Olive oil. The reason for this is that the drippings from the roast will flavor the olive oil as the roast cooks, and this makes a great flavored Au Jus to go over the Roast once it has been sliced. When ready add the roast to the grill. But do not cover the pan with foil. Cover the grill with the grill dome. Then cook using indirect heat(charcoal on one side, & Roast on opposite side of the charcoal) until Roast reaches an internal temperature of 145 degrees F to 150 degrees F. for medium rare. Cook longer if you prefer less rare.Then remove from heat, cover with foil and allow to rest at least 10 to 15 minutes before carving.This allows the juices to redistribute within the roast. Our roast took approximately 2 hours. If your roast is smaller or larger adjust the time accordingly. Carve roast into desired slices, then serve the Au Jus over each individual slice as desired.

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Recipe: Chicken Herbed Rice Description: This is a terrific side dish... or add roasted chicken and turn it into a lovely main course! Ingredients: [{"text": "1 tablespoon(s) chicken bouillon granules"}, {"text": "1 tablespoon(s) dried parsley"}, {"text": "1 teaspoon(s) dried celery leaves"}, {"text": "1 teaspoon(s) dried minced onion"}, {"text": "1 teaspoon(s) sugar"}, {"text": "2 tablespoon(s) butter"}, {"text": "1 cup(s) rice"}, {"text": "2 cup(s) water"}] Instructions: In skillet, melt butter. Add rice and saute until light brown. Add water and seasonings. Bring to a boil. Cover and simmer on low for 20 minutes.

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Recipe: Healthy Carrot Soup Description: Make and share this Healthy Carrot Soup recipe from Food.com. Ingredients: [{"text": "2 lbs carrots, chopped"}, {"text": "2 lbs onions, chopped"}, {"text": "1 bulb of garlic, cloves peeled"}, {"text": "4 sticks celery, chopped"}, {"text": "1 -2 red sweet pepper, roasted, skinned and de-seeded"}, {"text": "12 cups vegetable stock, well seasoned"}, {"text": "2 bay leaves"}] Instructions: Place all ingredients into a large soup kettle. Cover and bring to a boil over high heat, then turn down the heat and simmer until all the vegetables are soft, usually about 30 minutes. Puree, using whatever method is most convenient for you ( I use an immersion blender). Check and adjust seasoning. Serve, garnished with your choice of croutons, a swirl of sour cream or yogurt, chopped parsley or cilantro, or whatever else takes your fancy.

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Recipe: Pumpkin Crunch Cake (Pumpkin Dump Cake) Description: Buttery pumpkin crunch cake with pecans makes for an incredibly easy Fall dessert recipe everyone loves. Easily make this pumpkin dump cake in ONE PAN! Ingredients: [{"text": "15 oz can pumpkin puree"}, {"text": "12 oz can evaporated milk"}, {"text": "1 1/2 cups sugar (granulated)"}, {"text": "3 eggs"}, {"text": "2 tsp cinnamon"}, {"text": "2 tsp pumpkin pie spice"}, {"text": "15.25 oz box Yellow Cake Mix"}, {"text": "1 cup unsalted butter (melted)"}, {"text": "1 cup pecans (chopped )"}, {"text": "1 cup whipped cream (homemade or Cool Whip (optional))"}, {"text": "1 tbsp pumpkin pie spice ((optional))"}] Instructions: Preheat oven to 375°F. Combine pumpkin puree, evaporated milk, sugar, eggs and spices in a large bowl and whisk to combine. Grease a 9&quot;x13&quot; baking dish with a little butter. Pour in pumpkin mixture into buttered baking dish. Sprinkle the yellow cake mix over the pumpkin mixture, trying to get it as evenly spread as possible. Pour the melted butter over the cake mix, covering all the cake mix as much as you can. Top with chopped pecans spread out over the entire cake Bake 50 minutes to 55 minutes, or until the cake is firm, and cooked through. The cake should be a nice browned color and but the middle is still ooey and gooey. Remove from oven, and serve hot or cold with ice cream or cream.&nbsp; Optional - add Pumpkin Whipped Cream Mix 1 cup of ready made or homemade whipped cream with 1 tablespoon of pumpkin spice and mix well. Refrigerate and serve with on top of the pumpkin cake.

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Recipe: Limoncello Chutney Chicken Description: I am just getting used to cooking with Limoncello and thought I would save this recipe as it sounds so good. Recipe source Raleys Ingredients: [{"text": "1 lb boneless skinless chicken breast"}, {"text": "1 (14 ounce) can whole berry cranberry sauce"}, {"text": "1/4 cup wine vinegar"}, {"text": "1/4 cup limoncello (lemon liqueur)"}, {"text": "1/4 cup minced onion"}, {"text": "salt and pepper"}, {"text": "fresh thyme"}] Instructions: Cut 1 lb. boneless, skinless chicken breasts into very thin strips. Thread onto small skewers that have been soaked in water, placing one strip onto each skewer. Stir together 1 (14-oz.) can whole berry cranberry sauce, 1/4 cup each: wine vinegar, limoncello (lemon liqueur) and minced onion and 1/4 teaspoons each: salt and pepper in a small saucepan. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Place half the mixture in a decorative bowl. Broil chicken skewers until nicely charred on both sides, brushing liberally with remaining chutney mixture during the last few minutes of cooking. Sprinkle with snipped fresh thyme and serve with reserved sauce.

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Recipe: KOURABIETHES &ndash; GREEK BUTTER COOKIES Description: A recipe I found on Whippedtheblog.com. Here is what is stated about the cookies: &quot;These Greek little balls of heaven are a Christmas special. My husband who is half Greek makes them every year. In the bakeries of Greece, the Kourabiethes are piled up high and deep and look like a mound of little snowballs. My trusty, old-school Greek cookbook reads, &ldquo;Kourabiethes are the national cookies of the Greeks for Christmas and New Year&rsquo;s Day.&rdquo; Ingredients: [{"text": "1 cup unsalted butter"}, {"text": "1 cup confectioners' sugar"}, {"text": "1 egg yolk"}, {"text": "1 tablespoon brandy"}, {"text": "2 1/2 cups flour"}, {"text": "1/8 teaspoon baking powder"}, {"text": "1/2 cup almonds, toasted and chopped"}, {"text": "additional confectioners' sugar, for dusting (or coating or topping)"}] Instructions: Preheat oven to 350 degrees. Mix butter and 1 cup sugar until very light and fluffy. stir in egg yolk and brandy. Mix sifted flour and baking powder in a separate bowl. Mix in the flour and baking powder a little at a time until dough no longer sticks to your fingers. If you are adding the almonds, chop them up into fine pieces. Mix them in while mixing in flour, accomodating for the extra ingredient and not letting the cookies get too dry. Knead well until dough is smooth and can easily be rolled into balls. Take small pieces of dough and shape into balls or small crescents. Place on parchment paper on a baking sheet or on a lightly greased sheet. Bake for about 15-20 minutes or until very light brown. While still warm, brush very lightly with orange flower or rose water. Roll in confectioner&rsquo;s sugar and set on a tray or plate. Use the remaining sugar to sift over top until well covered.

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Recipe: Meatball stuffed shells Description: This recipe has won over many a pot luck lunch and most of my boyfriends past. These shells can be served as a meal with bread and salad, served on the side of another Italian dinner or be set out on their own! Meatball fans will be shocked and impressed! Enjoy :) Ingredients: [{"text": "2 tablespoon(s) extra virgin olive oil"}, {"text": "1/4 cup(s) onion"}, {"text": "1/4 cup(s) green pepper"}, {"text": "3 clove(s) garlic"}, {"text": "1 pound(s) ground beef"}, {"text": "1 tablespoon(s) oregano, dried"}, {"text": "1 tablespoon(s) italian seasoning blend"}, {"text": "1 box(es) macaroni, large shells"}, {"text": "1 - egg"}, {"text": "1/2 cup(s) italian bread crumbs"}, {"text": "1 jar(s) spaghetti sauce"}, {"text": "1 package(s) shredded cheese italian blend or mozzarella"}] Instructions: Preheat oven to 350 degrees. Heat oil on med-high heat and add onion, pepper and garlic. Sautee for 2 to 3 minutes, then add hamburger, oregano and Italian seasoning. Salt and pepper to taste. Cook until hamburger is no longer pink. Drain, leaving maybe 2 Tbsp. of fat for flavor. Remove from heat and cool. Prepare shells as directed on the box. Be sure the shells are cooked until tender. Drain and cool in a soak of cold water (maybe 2 minutes). Transfer meat to a mixing bowl and add egg, breadcrumbs, and 1/2 cup of mozzarella cheese. Mix vigorously until a soft meaty stuffing is formed. Form heaping spoonfuls of stuffing and gently place them inside cooked pasta shells. Empty jar of spaghetti sauce over the entire pan of stuffed shells, dress with mozzarella cheese, cover Cover and bake for 50 minutes at 350 degrees.

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Recipe: Cinnamon- Peanut Cookies Description: Peanut butter cookies with a touch of cinnamon- Yum! When I made these, I beat them by hand (not electric mixer) and since I made them a little bigger, making 32 cookies total, the cooking time was more like 12 to 14 minutes. Also, I sprinkled them with some sugar before baking. Enjoy! Ingredients: [{"text": "1 cup all-purpose flour"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "1/2 cup butter, softened"}, {"text": "1/2 cup granulated sugar"}, {"text": "1/2 cup packed brown sugar"}, {"text": "1/2 cup creamy peanut butter"}, {"text": "1 large egg"}, {"text": "1 teaspoon vanilla extract"}] Instructions: Heat oven to 350 degrees- Have cookie sheets ready. Mix flour, salt and cinnamon. Put remaining ingredients into a large bowl. Beat with electric mixer until well blended. Gradually add flour mixture, beating just until blended. Drop heaping teaspoonfuls 1 1/2 inches apart on to ungreased cookie sheet. Bake 10 to 12 minutes just until lightly brown- Do not overbake. Remove to wire rack to cool.

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Recipe: Cheesecake Lemon Bars Description: " Ingredients: [{"text": "1 1/2 cups all-purpose flour"}, {"text": "1/2 cup confectioners' sugar"}, {"text": "3/4 cup unsalted butter, cut into cubes"}, {"text": "4 eggs"}, {"text": "1 1/2 cups white sugar"}, {"text": "1 tablespoon all-purpose flour"}, {"text": "1 tablespoon lemon zest"}, {"text": "1/2 cup lemon juice"}, {"text": "2 (8 ounce) packages cream cheese, softened"}, {"text": "1 cup white sugar"}, {"text": "2 eggs, beaten"}] Instructions: Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking. Bake in the preheated oven until the filling is set, about 30 minutes.

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Recipe: Sizzling Prawns With Black Seal Rum Description: Make and share this Sizzling Prawns With Black Seal Rum recipe from Food.com. Ingredients: [{"text": "3 tablespoons peanut oil"}, {"text": "1 bermuda onion, chopped"}, {"text": "1 1/2 lbs large shrimp, peeled, tails on"}, {"text": "1 small hot chili pepper, seeded minced"}, {"text": "1 tablespoon orange juice concentrate"}, {"text": "1 orange, zest of"}, {"text": "1/4 cup gosling's black seal rum"}, {"text": "salt & freshly ground black pepper"}] Instructions: Pre-heat the oven to 500 degrees. In a heavy bottomed roasting pan heat the oil on the stove top. Saut&eacute; the onions briefly therein. When it is sizzling add the minced hot pepper, then the juice concentrate, zest and Black Seal Rum. Bring back to heat and toss in the shrimp, turning to coat. Put the roasting pan in the oven and roast shrimp about 8 minutes until pink. Serve sizzling.

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Recipe: MUFFINS THAT TASTE LIKE DONUTS Description: DID YOU SAY DONUT? Ingredients: [{"text": "1 3/4 cup(s) flour"}, {"text": "1 1/2 teaspoon(s) baking powder"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) nutmeg"}, {"text": "1/4 teaspoon(s) cinnamon"}, {"text": "1 - egg"}, {"text": "1/3 cup(s) oil"}, {"text": "3/4 cup(s) sugar"}, {"text": "3/4 cup(s) milk"}] Instructions: ADD WET INGREDIENTS TO DRY, AND STIR ONLY TO COMBINE (DO NOT OVER MIX). FILL MUFFIN TINS 2/3 FULL AND BAKE AT 350F FOR 20-25 MINUTES. MEANWHILE, MELT 1/2 CUP MARGARINE OR BUTTER AND SET ASIDE. TAKE MUFFINS OUT, AND WHILE THEY ARE HOT, DIP IN MELTED MARGARINE AND THEN IN CINNAMON SUGAR MIXTURE.

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Recipe: Herb Roasted Lamb Chops Description: I found a recipe online and altered it a little, turned out amazing and I can't wait to make them again! Ingredients: [{"text": "6 lamb loin chops"}, {"text": "6 garlic cloves, pressed"}, {"text": "1 tablespoon dried thyme"}, {"text": "1 tablespoon dried rosemary"}, {"text": "1 teaspoon salt"}, {"text": "2 tablespoons olive oil"}, {"text": "1 tablespoon olive oil"}] Instructions: Mix garlic, thyme, rosemary, salt and 2 T olive oil in a bowl. Press all sides of chops in mixture, put on plate and cover with saran. Make sure to use all of the spices. Let sit at room temp for 1 hour. Heat remaining oil in frying pan over medium high. Brown both sides of lamb chops (3 min each side). Put on pan and bake in preheated oven at 400 degrees for 9 minutes. Remove from oven and let rest (lightly covered) for 5 minutes. Serve!

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Recipe: Pumpkin-pistachio Quick Bread Description: Make and share this Pumpkin-pistachio Quick Bread recipe from Food.com. Ingredients: [{"text": "1/2 cup raisins"}, {"text": "2 tablespoons rum"}, {"text": "water"}, {"text": "1 (14 ounce) package pumpkin, quick bread & muffin mix"}, {"text": "3 tablespoons oil"}, {"text": "2 eggs"}, {"text": "1/2 cup pistachios, shelled and coarsely chopped"}, {"text": "1/4 cup sugar"}, {"text": "2 tablespoons water"}, {"text": "1 tablespoon butter"}, {"text": "1 tablespoon rum"}] Instructions: In small bowl, soak raisins in 2 tablespoons rum for 30 minutes. Drain off rum into 1-cup measuring cup. Add enough water to make 1 cup liquid. Set aside for bread batter. Heat oven to 350 degrees (F). Grease and flour bottoms only of three 5x3-inch foil loaf pans. In large bowl, combine quick bread and pistachios. Pour batter evenly into greased and floured pans. Bake at 350 degrees (F) for 40-45 minutes or until toothpick inserted in center comes out clean. MEANWHILE,in small saucepan, combine sugar, 2 tablespoons water, and the butter. Bring to a boil over medium-low heat, stirring constantly until sugar is dissolved. Boil 3 minutes, stirring constantly. Remove from heat; stir in 1 tablespoon rum. Poke surface of loaves with toothpick. Brush top of each loaf with glaze. Cool 1 hour or until completely cooled. Wrap tightly in plastic wrap with fun holiday colors. Store in refrigerator.

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Recipe: How to Make Mashed Potatoes Description: I love me some mashed potatoes. You can safely say I’m obsessed with any kind of potatoes, honestly. Ingredients: [{"text": "4 lb. Russet Potatoes"}, {"text": "1 tbsp. Salt"}, {"text": "4 tbsp. Butter, Plus More For Serving"}, {"text": "1 tbsp. Sour Cream"}, {"text": "1/2 c. Heavy Cream Or Milk"}, {"text": "Freshly Ground Pepper, to taste"}] Instructions: None

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Recipe: Springtime Deviled Eggs / Christmas Deviled Eggs Description: This recipe from eatbetteramerica.com is called &quot;Springtime Deviled Eggs&quot;, but since it has red bell peppers and green onions, they look Christmasy, so I call them &quot;Christmas Deviled Eggs.&quot; Ingredients: [{"text": "6 hard-cooked eggs"}, {"text": "3 tablespoons mayonnaise"}, {"text": "1 tablespoon finely chopped red bell pepper"}, {"text": "1 tablespoon finely chopped green onion"}, {"text": "1 teaspoon yellow mustard"}, {"text": "1/4 teaspoon salt"}] Instructions: Cut eggs lengthwise in half. Scoop yolks from eggs into medium bowl; mash with fork. Stir remaining ingredients into yolks. Fill egg whites with egg yolk mixture, heaping lightly. Cover and refrigerate up to 24 hours.

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Recipe: Apple Pancakes Description: Great taste of Autumn- perfect for lazy weekend breakfasts. Makes 20-21 pancakes. Recipe has been updated 09-25-04 to include an apple topping. Ingredients: [{"text": "2 cups all-purpose flour, sifted"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon cinnamon"}, {"text": "2 cups sour cream"}, {"text": "1/4 cup apple cider (juice ok)"}, {"text": "1/4 cup honey"}, {"text": "1/4 cup butter, melted"}, {"text": "2 eggs"}, {"text": "2 medium mcintosh apples, cored and grated"}, {"text": "vegetable oil"}, {"text": "additional butter (optional)"}, {"text": "lemon juice (optional)"}, {"text": "powdered sugar (optional)"}, {"text": "3 mcintosh apples, peeled, cored, and sliced thin"}, {"text": "1 tablespoon butter"}, {"text": "1/4-1/3 cup brown sugar, to taste"}, {"text": "1/4 teaspoon cinnamon"}] Instructions: In a large mixing bowl, stir together the flour, baking powder, baking soda, and cinnamon. Add the sour cream, apple juice, honey, melted butter, and eggs; stir until smooth (the batter will be very thick; allow batter to rest for 1/2 hour to an hour). To prepare apple topping, peel and core apples; slice thinly or chop small. Melt butter in a large skillet and add apples, cooking until tender and turning into sauce. Add brown sugar and cinnamon to taste. Set topping aside while finishing pancakes. Back to the pancakes- stir the grated apples into the pancake batter. Heat a small amount of oil on a griddle on medium-high heat; drop batter by scant 1/4 cupfuls onto hot greased griddle; do not crowd. Turn pancakes with a spatula when lightly browned on the underside and continue cooking until pancake is done. Remove from heat, and keep pancakes warm while finishing batch. Repeat with remaining batter. Serve pancakes topped with apple topping and powdered sugar, if desired.

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Recipe: Quick and Easy Scalloped Potatoes for Two Description: These are so quick and easy to do and they're delicious! It's the perfect size for two or three people and it's ready in a snap, so it can easily be fixed during busy weekdays. Enjoy! Ingredients: [{"text": "4 small red potatoes"}, {"text": "1 small onion"}, {"text": "1 tablespoon(s) all purpose flour"}, {"text": "1 can(s) evaporated milk, 5 ounce size"}, {"text": "1 teaspoon(s) salt"}, {"text": "1/8 teaspoon(s) onion powder"}, {"text": "1/8 teaspoon(s) garlic powder (you can use more onion and garlic powder, if you like)"}, {"text": "1 cup(s) sharp cheddar cheese, divided"}] Instructions: Preheat oven to 375 degrees. Spray a small casserole dish with cooking spray and set aside. Fill a large sauce pan about 1/2 full of water and bring to a boil. While water is heating, peel potatoes and onion and slice into about 1/4" slices. Add potatoes and onion to water and return to boil. When water is boiling, cover and reduce heat to medium. Cook 7 to 8 minutes or until potatoes are just tender. Drain off all but about1/4 cup of water. Mix flour and evaporated milk with a fork until smooth. Pour into potatoes. Add salt, onion powder and garlic powder and return to heat. Gently fold being careful not to break up potatoes until sauce begins to thicken. Remove from heat and gently fold in 1/2 of the cheese until melted. Pour potatoes into casserole dish and top with remaining cheese. Bake for about 20 minutes or until bubbly.

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Recipe: Chewy Tangerine Cookies Description: Make and share this Chewy Tangerine Cookies recipe from Food.com. Ingredients: [{"text": "1/2 cup butter, softened"}, {"text": "1/2 cup sugar"}, {"text": "1 large egg"}, {"text": "1/2 cup dark corn syrup"}, {"text": "1 tablespoon grated tangerine peel"}, {"text": "2 1/4 cups flour"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon ground cloves"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "1/4 teaspoon salt"}] Instructions: In medium bowl, cream butter and sugar. in small saucepan, bring corn syrup to a boil.gradually add to the creamed mixture.beat in egg and tangerine peel. combine dry ingredients and add to the creamed mixture -- cover and refrigerate 2 hours -- roll on floured surface,.cut with cutter -- place 1&quot; apart on greased cookie sheet. bake at 375* for 8-10 minutes.or edges are firm. remove to rack to cool completely.

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Recipe: Cook Rice Like Pasta! Description: This is an absolutely Foolproof way to get perfect rice every time.My mother-in-law, taught me this way many moons ago. She always used this method when making Gumbo as weel as Red Beans and Rice, since both are served over plain cooked white rice. I now also do the same with brown rice.The measurements I give below are just an example and can be reduced or multiplied. I was asked to post it because of a dicussion we had in Q&amp;A about rinsing rice. Ingredients: [{"text": "5 quarts water"}, {"text": "1 tablespoon kosher salt"}, {"text": "2 cups long grain white rice"}, {"text": "2 teaspoons white vinegar"}] Instructions: Bring water and salt to a rolling boil and pour in the rice. Stir well. Think about the way you would cook Pasta. This is exactly the same method. Lower the heat slightly and stir several times during cooking. Taste a few kernels after about 12 minutes. Some rice, like brown rice can take up to 20 minutes, but my white rice is always done in 12-15 minutes. Drain the rice into a sieve or collander and rinse with water. You will have wonderful seperate kernels of rice. Bringing the water to a boil is not figured into prep. time.

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Recipe: Greek Festival Lemon Rice Pilaf Description: Every September Salt Lake has an amazing Greek Festival. Back in 2001 I got a pamphlet of Greek recipes from the festival. This rice pilaf is very similar to the rice pilaf served at my favorite Greek restaurant. Opa! Ingredients: [{"text": "1/4 lb butter"}, {"text": "2 cups uncooked rice (Uncle Ben's long grain converted rice works well)"}, {"text": "1/2 cup fresh lemon juice"}, {"text": "5 cups hot chicken broth"}, {"text": "salt & freshly ground black pepper"}] Instructions: Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown. Add the lemon juice, chicken broth, and salt. Cover and simmer for 20 minutes. Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

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Recipe: Spicy Kebabs Description: How to make Spicy Kebabs Ingredients: [{"text": "2 pound(s) pork, boneless and cubed"}, {"text": "1 tablespoon(s) brown sugar"}, {"text": "1.5 teaspoon(s) lemon juice"}, {"text": "1 - garlic clove, minced"}, {"text": "4 - onions"}, {"text": "1/2 teaspoon(s) pepper"}, {"text": "1 teaspoon(s) cumin, ground"}, {"text": "1/2 teaspoon(s) cayenne pepper"}, {"text": "1.5 teaspoon(s) salt"}, {"text": "1 teaspoon(s) coriander, ground"}, {"text": "1/4 cup(s) peanut butter, creamy"}, {"text": "1 tablespoon(s) soy sauce"}] Instructions: Grate the onions. This is best done using a food processor. Mincing is not good enough, you want to end up with something wet and mushy. Put all the ingredients into a large bowl, mix well, and cover. Refrigerate for several hours, mixing occasionally. Put meat cubes on skewers, keeping as much of the onion mixture on them as you can. Grill over hot coals, turning to brown each side, for 20 to 25 minutes or until meat is cooked through. (Lamb should still be slightly pink; pork should not.) TIP: You could probably put some vegetables (onions, bell peppers) on the skewers between the meat chunks; watch out that the veggies don\\\'t burn.

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Recipe: Apple Squash Soup Description: Make and share this Apple Squash Soup recipe from Food.com. Ingredients: [{"text": "1 1/2 cups chopped onions"}, {"text": "2 teaspoons ground cinnamon"}, {"text": "1/4 teaspoon ground ginger"}, {"text": "1/4 teaspoon ground cloves"}, {"text": "1/8 teaspoon ground nutmeg"}, {"text": "1 1/2 tablespoons butter"}, {"text": "2 1/2 lbs butternut squash, seeded peeled and cubed"}, {"text": "2 apples, peeled cored and chopped"}, {"text": "1 1/3 cups apple cider"}, {"text": "3 cups chicken stock"}, {"text": "salt and pepper"}] Instructions: Saut&eacute; onion in butter until very tender, about 20 minutes. Add squash, apples, cider and chicken stock. Heat to boiling. Reduce heat and simmer, covered, until squash and apples are tender, about 25 minutes. Process mixture in food processor until smooth. Season to taste with salt and pepper.

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Recipe: Half and Half with Lemonade Ice Cubes Description: None Ingredients: [{"text": "8 cups cold water"}, {"text": "2 cups freshly squeezed lemon juice"}, {"text": "1 cup simple syrup"}, {"text": "1 quart freshly brewed iced tea"}] Instructions: Pour water, lemon juice, and simple syrup into a large pitcher or pourable container and stir until combined. Reserve 1 quart of homemade lemonade for making the Half and Half. Pour some of the lemonade into an empty ice cube tray and freeze until frozen solid. Transfer lemonade ice cubes to a large pitcher or easily transportable and pourable container. Pour the iced tea and 1 quart of the homemade lemonade over the lemonade ice cubes and stir to blend.

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Recipe: Passport to Japan: Edamame, Gyoza, Rice and Teriyaki Beef Description: None Ingredients: [{"text": "3/4 cup short grain rice"}, {"text": "2 cups edamame, soybeans, from the frozen vegetables section of large markets"}, {"text": "1 1/2 cups shredded Napa cabbage plus 1 large whole leaf"}, {"text": "Coarse salt"}, {"text": "1/4 pound ground pork"}, {"text": "1/4 cup 300 count baby shrimp, a handful, chopped"}, {"text": "1 tablespoons sake, or a splash mirin may be substituted"}, {"text": "1 inch fresh ginger, minced"}, {"text": "1 scallion, finely chopped"}, {"text": "1 tablespoon tamari dark aged soy, available on Asian food aisle of market"}, {"text": "1 teaspoon sesame oil"}, {"text": "A few grinds black pepper"}, {"text": "12 gyoza or won ton wrappers"}, {"text": "2 fillet of beef steaks, 1 inch thick, 6 ounces each"}, {"text": "1 teaspoons steak seasoning or salt and pepper"}, {"text": "1/3 cup teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry"}, {"text": "1 tablespoon light oil: wok oil, peanut oil or vegetable oil"}, {"text": "4 scallions chopped on an angle into 1 inch pieces"}, {"text": "3 tablespoons tamari dark soy, eyeball it"}, {"text": "1 teaspoon hot sweet mustard, from Asian foods aisle or other prepared mustard"}, {"text": "2 teaspoons rice wine or white vinegar"}] Instructions: Place 2 pots of water on to boil: 1 pasta pot with a few inches of water in it, 1 medium sauce pan with 1 1/2 cups of water in it. Cover both pots and bring all the water to a boil. When the smaller pot of water comes to a boil, stir in rice and return water to a boil. Reduce heat to simmer. Place a colander over the pot and add the edamame to it. Place the pot cover over the edamame nesting it in the colander. Steam the edamame 5 minutes, then remove them to 2 small bowls, salt them and cover bowls with plastic or foil to keep warm. Set colander aside and return pot lid to rice, stirring rice before replacing the lid. While the edamame are steaming, before removing them to the bowls, you have a pocket of time to work with. Add 1/2 cup, a couple of handfuls of Napa cabbage to the second pot of water. Blanch the shredded cabbage 1 minute and remove with a spider or tongs to paper towels to drain and cool. Chop shredded blanched cabbage. Combine meat, chopped salad shrimp, sake, ginger, 1 scallion, 1 tablespoon tamari, sesame oil, black pepper and cooled, chopped cabbage in a bowl. Place 2 teaspoons of filling on each won ton wrapper. Wet your fingertips to help seal won ton wrappers. The gyoza should look like small half moons. Place 1 or 2 Napa cabbage leaves into the bottom of the colander. The leaves will prevent your dumplings from sticking to the surface of colander. Arrange dumplings on Napa leaf in colander and steam over second larger pot of simmering water. Place large pot lid over the colander to trap the steam. Dumplings need to steam 10 to 12 minutes. While you are working on this, go back and forth with the edamame as necessary per above directions. While dumplings work, slice the fillet steaks thinly across the grain. Toss with seasoning and teriyaki or tamari and sherry. Heat a nonstick skillet over high heat. Add oil and the meat and stir-fry. When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently. Use remaining raw shredded Napa cabbage as a bed to serve your dumplings on. Plate all of your items on little dishes and in small bowls. Mix dipping sauce of tamari, mustard and vinegar for the gyoza and set out alongside dumplings. Warm or cold sake, leftover from cooking, is the perfect beverage and chilled navel oranges or tangerines make a refreshing end to this meal.

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Recipe: Sunday Dinner Chicken Description: This is a great dish to make for large family or church gatherings. There's very little prep time (other than cleaning the chicken) and it's very tasty. Ingredients: [{"text": "16 boneless skinless chicken breasts"}, {"text": "4 cups uncooked brown rice"}, {"text": "4 (10 1/2 ounce) cans cream soup (Any mixture of cream of chicken, celery, or mushroom. Or use 4 cups homemade cream sauce.)"}, {"text": "1 1/2 cups water (I use the empty soup can and measure 1 1/3 cans)"}, {"text": "1 (1 1/4 ounce) package dry onion soup mix"}, {"text": "paprika"}, {"text": "parsley"}] Instructions: In large roaster pan, mix rice, soups and water. Lay chicken breasts over rice. Sprinkle with onion soup, paprika and parsley. Cover and bake at 300F degrees for 3 hours.

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Recipe: Pineapple Cake Description: I personally love cakes and honestly, they rank way over pies for me. Lots of people won't agree with me, but, that's ok. This cake is really good. If adding nuts either add to cake or frosting; don't add to both. I made that mistake years ago and I felt overwhelmed by nuts. I even made a notation beside my recipe. Ingredients: [{"text": "CAKE:"}, {"text": "2 cup(s) flour"}, {"text": "2 cup(s) sugar"}, {"text": "3 - eggs"}, {"text": "1 teaspoon(s) soda"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 can(s) crushed pineapple, no. 2 can (20 oz) with juice"}, {"text": "1 cup(s) pecans (optional)"}, {"text": "ICING:"}, {"text": "1/2 stick(s) oleo, room temperature"}, {"text": "8 ounce(s) cream cheese, room temperature"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "1 3/4-2 cup(s) powdered sugar"}] Instructions: CAKE: Mix all together by hand. Bake approximately 40 minutes at 350F degrees. Use a 9x13 inch pan. DO NOT GREASE THE PAN. ICING: Mix together and ice cake when cool. Variation: Add coconut and pecans to frosting. If you do, don't add to cake.

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Recipe: Rice Pudding Description: <strong><b>Member's Choice!</b></strong> Rice pudding is an old-fashioned dish that's pure comfort food. This rice pudding recipe is sweet and creamy thanks to the condensed milk. It adds just enough sweetness and is the perfect combination with the cinnamon. The starchy rice and milk thicken up perfectly. IF someone says they don't like rice pudding, serve them a bowl of this. It will convert them to a fan. Ingredients: [{"text": "7 cup(s) water"}, {"text": "1 cup(s) long grain white rice"}, {"text": "1 - (4-inch) cinnamon stick"}, {"text": "1 can(s) (12-ounce) evaporated milk"}, {"text": "1 can(s) (14-ounce) condensed milk"}, {"text": "1 cup(s) whole milk"}, {"text": "3/4 cup(s) golden raisins"}, {"text": "- ground cinnamon, for dusting"}] Instructions: Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. I dust the top with some ground cinnamon. Bring to a boil, uncovered, and cook until the rice is tender; about 18 minutes. Strain out the liquid. Discard the cinnamon stick and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk. Then stir in the condensed milk. Next, stir in the whole milk. I dust the top with some ground cinnamon. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook uncovered, stirring frequently, until the mixture is thick (about 20 minutes). Turn off the heat. Add the raisins and stir well. Transfer the pudding to a serving bowl, Dust the top of the pudding with ground cinnamon and serve.

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Recipe: Celebration Lemonade Description: Make and share this Celebration Lemonade recipe from Food.com. Ingredients: [{"text": "3/4 cup sugar, plus"}, {"text": "2 tablespoons sugar"}, {"text": "1 cup water"}, {"text": "1/3 cup fresh mint leaves"}, {"text": "2 pints fresh strawberries, hulled"}, {"text": "1 cup fresh lemon juice"}, {"text": "1 (750 ml) bottle dry sparkling wine, chilled"}] Instructions: In a small saucepan, combine &frac34; cup sugar, water, and mint; bring to a boil over medium heat, stir to dissolve the sugar. Remove from heat and let set for 15-20 minutes, letting the mint infuse the sugar syrup. Strain syrup through a fine-mesh strainer and let cool for 10 minutes. Meanwhile, in a blender or food processor, process the strawberries and remaining 2 tablespoons sugar until smooth. In a 1 &frac12; quart container, combine strawberry puree and lemon juice; add in mint syrup; stir; chill until very cold. When ready to serve, divide the strawberry-lemon base equally among 8-10 champagne flutes; top with sparkling wine and serve.

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Recipe: Bread Machine to Oven &quot;sandwich&quot; Rolls Description: Made these on the fourth of July for family, thought we might use them for sandwiches. We ended us serving them alone, and everyone loved them. They are sturdy enough to slice in half and serve sandwiches on. Ingredients: [{"text": "1 1/2 cups warm water"}, {"text": "2 tablespoons butter (melted) or 2 tablespoons margarine (melted)"}, {"text": "2 teaspoons olive oil"}, {"text": "1/4 teaspoon vanilla"}, {"text": "1 egg white"}, {"text": "3 tablespoons nonfat dry milk powder"}, {"text": "4 1/8 cups flour"}, {"text": "1/2 cup wheat flour"}, {"text": "1 1/2 teaspoons salt"}, {"text": "3 tablespoons sugar"}, {"text": "3 teaspoons yeast"}] Instructions: Add all the ingredients in the order your bread machine calls for. Set machine to &quot;dough&quot; setting. Allow dough to finish cycle and rise to triple the original size. Remove risen dough from machine and punch down. Grease a cookie sheet. Pull off pieces of dough and form into balls. Place on the greased cookie sheet a couple of inches apart. Cover with a damp towel in a warm place and allow at least double in size. Baste with tepid water once while rising and cover back up with damp towel to finish rising. Bake at 350 for 18-24 minutes depending on roll size. Rolls should be lightly browned on top. Baste with melted butter or margarine or olive oil right after removing from oven (not listed in ingredients above). Allow to cool and serve.

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Recipe: Crab Bisque Description: Make and share this Crab Bisque recipe from Food.com. Ingredients: [{"text": "6 crabs, hard shelled, cleaned and cut into 24 pieces"}, {"text": "1 1/2 gallons chicken stock"}, {"text": "2 quarts half-and-half"}, {"text": "1 lb butter"}, {"text": "1 lb lump crabmeat"}, {"text": "1 onion, diced"}, {"text": "3 celery ribs, diced"}, {"text": "2 cups flour"}] Instructions: Melt butter in soup pot, add crabs and cook until crabs are dry. Add onions and celery and cook until tender. Add flour and blend the roux. Add chicken stock and let simmer at least 30 minutes. Heat half and half and blend in soup. Strain soup, add lump crab meat and serve.

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Recipe: Chicken and Wild Rice Casserole Description: Hail to the dinner casserole! This reminds us of an old-fashioned chicken and rice casserole ... with a twist. Adding mushrooms, pimentos, and wild rice makes this chicken casserole a little extra special. Overall, this dish is creamy and cheesy with great flavor. It's nice to prepare dinner and have meat and veggies combined... a delicious timesaver. Ingredients: [{"text": "2 can(s) cut green beans - rinsed and drained, (14.5 oz each)"}, {"text": "2 can(s) chicken breast - drained and cut up (12.5 oz each) or 3 cups diced cooked chicken from freezer"}, {"text": "1 - small onion - finely diced from freezer or fresh"}, {"text": "1 jar(s) diced pimiento (4 oz)"}, {"text": "1 can(s) cream of celery soup (10.5 oz)"}, {"text": "1 can(s) sliced mushrooms - drained (4 oz)"}, {"text": "1 cup(s) mayo"}, {"text": "1 box(es) Uncle Ben's long-grain & wild rice (original) (6 oz), cooked according to package"}, {"text": "3 cup(s) cheddar cheese - grated from freezer, divided"}, {"text": "- salt & pepper to taste"}] Instructions: Preheat oven to 350 degrees. Mix 2 cups of shredded cheese and all other ingredients together. Pour into a greased 3-quart casserole dish. Top with additional 1 up of shredded cheddar cheese. Bake for 25 to 30 minutes or until bubbly.

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Recipe: Mango-Pineapple Mojito Sorbet Description: Make and share this Mango-Pineapple Mojito Sorbet recipe from Food.com. Ingredients: [{"text": "3/4 lb peeled and pitted fresh mango, cut into bite-size chunks"}, {"text": "1 1/2 cups unsweetened pineapple juice"}, {"text": "1 1/4 cups agave syrup"}, {"text": "1/4 cup lemon juice"}, {"text": "approximately 36 fresh mint leaves"}, {"text": "2 tablespoons agave syrup"}, {"text": "1/4 cup lime juice"}, {"text": "1/2 cup silver rum"}] Instructions: Prepare an ice cream maker according to product directions. To make the sorbet, in a blender, combine the mango, pineapple juice, agave syrup and lemon juice. Puree until smooth, then pour into the ice cream maker. Freeze according to product directions. Times will vary by product. Just before serving, prepare the mojito muddle. In a small bowl, use a wooden spoon or muddler to mash the mint and agave syrup. Stir in the lime juice and rum. Taste and add more agave syrup, if desired. Divide the mojito muddle among 6 cocktail glasses, then top with sorbet.

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Recipe: Corn Crepes and Lobster Stack Description: Get Corn Crepes and Lobster Stack Recipe from Food Network Ingredients: [{"text": "12 Cornmeal Crepes, recipe follows"}, {"text": "2 cups diced cooked lobster or shrimp (about 2 pound lobsters or 1 pound shrimp)"}, {"text": "2 cups Manchego cheese grated"}, {"text": "1/2 cup toasted pine nuts"}, {"text": "1 bunch cilantro, chopped"}, {"text": "2 cups Poblano Chile Cream, recipe follows"}, {"text": "1 lime, quartered"}, {"text": "2 Serrano chiles, stemmed and seeded and chopped"}, {"text": "1/2 bunch cilantro, chopped"}, {"text": "4 eggs"}, {"text": "1/2 cup water"}, {"text": "1 cup milk"}, {"text": "2 teaspoons coarse salt"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1 cup cornmeal"}, {"text": "1 cup flour"}, {"text": "1 tablespoon sugar"}, {"text": "2 tablespoons vegetable oil"}, {"text": "2 tomatillos, husks removed and quartered"}, {"text": "1 bunch cilantro, stems included"}, {"text": "3 Poblano chiles, roasted, peeled, and seeded"}, {"text": "3 ounces sour cream"}, {"text": "1/2 cup chicken stock"}, {"text": "2 tablespoons vegetable oil"}, {"text": "Juice of 1 lime"}, {"text": "1 garlic clove"}, {"text": "1 teaspoon coarse salt"}, {"text": "Freshly ground black pepper"}] Instructions: Make the Cornmeal Crepes and the Poblano Chile Cream.  Preheat the oven to 350 degrees.  In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes. You should have 4 stacks.  Pour the Poblano Chile Cream over all the stacks.  Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime. In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour.  Heat an 8 to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use. In a blender, place the tomatillos and cilantro. Blend until chopped. Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt. Blend until smooth.  Store refrigerated until ready to use. 

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Recipe: Easy Microwave Hard Christmas Rock Candy Recipe - Food.com Description: This is a recipe I have perfected over the years...and it is so darn easy and fast compared to the old &quot;boil to hard ball stage recipes&quot;...I Ingredients: [{"text": "2 cups sugar"}, {"text": "1 cup light corn syrup"}, {"text": "1 teaspoon lorann flavoring oil (1 dram)"}, {"text": "food coloring (optional)"}] Instructions: Use a good heavy glass bowl such as a pyrex brand. Grease a 11 X 15 inch jelly roll pan. Mix sugar and corn syrup into microwave safe glass bowl. Cover with plastic wrap such as Saran Wrap tightly. Microwave on high for 3 minutes. Take out carefully, remove plastic wrap and stir. Put on a new piece of plastic wrap and microwave another 3 minutes. Take out carefully and stir again. Put on another new piece of plastic wrap and microwave another 3 minutes -- Take out again, remove plastic wrap, add oil carefully and food coloring if using and stir -- pour into your greased jelly roll pan and spread out onto sheet -- you can sprinkle powdered sugar over top if desired -- place in a cool place to harden -- after it hardens break up into pieces and store in airtight container -- Enjoy -- .

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Recipe: Peanut Delights Description: A good friend of mine got married this summer and the reception was at her house. One of her relatives made these, and let me just say....OMG....incredible and easy! Ingredients: [{"text": "1 1/2 cups sugar"}, {"text": "1 1/2 cups light corn syrup"}, {"text": "1 1/2 cups peanut butter, smooth"}, {"text": "6 cups corn flakes"}, {"text": "1 1/2 cups flaked coconut"}, {"text": "1 1/2 cups salted peanuts"}] Instructions: In a saucepan, combine sugar &amp; corn syrup. Bring to a boil. Remove from heat. Add peanut butter and stir until melted. Add the rest of ingredients and stir. Butter your hands and drop small mounds onto wax paper. Let cool. Do NOT refrigerate! NOTE: They were served in paper cupcake liners at this wedding. Honestly, I'm not sure how many this makes, but I'm sure quite a few. I put 10 minutes for prep time and 25 minutes for cooling time.

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Recipe: Sherry's au gratin potatoes Description: My daughter has always gone crazy for what she used to call"all rotten potatoes." when she was little, he-he! Ingredients: [{"text": "1-1/2 cup(s) reduced-fat, shredded cheddar cheese"}, {"text": "2 tablespoon(s) flour"}, {"text": "1 cup(s) fat-free milk"}, {"text": "1 teaspoon(s) italian seasoning"}, {"text": "1 teaspoon(s) onion powder"}, {"text": "3/4 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "6 large idaho baking potatoes, cut into 1/4\"-slices"}, {"text": "3 tablespoon(s) butter"}, {"text": "3 tablespoon(s) grated parmesan cheese"}] Instructions: Heat oven to 375. Spray a 8" x 8" baking dish w/ cooking spray. In lg bowl, combine 1 cup cheddar cheese, flour, milk, italian seasoning, onion powder, salt and pepper. Arrange 1/2 the potatoes evenly in bottom of baking dish. Pour 1/2 the cheese mix over potatoes. Arrange remaining potatoes over cheese mix. Pour remaining cheese mix over potatoes. Dot w/ butter. Cover, bake 45 min. Remove from oven, stir gently. Cover, return to oven for 20 min. Uncover, sprinkle w/ remaining cheddar cheese and parmesan cheese. Return to oven and bake until cheese melts, about 5 mins.

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Recipe: Mouthwatering Barbecued Chicken Description: Make and share this Mouthwatering Barbecued Chicken recipe from Food.com. Ingredients: [{"text": "1 teaspoon salt"}, {"text": "1 teaspoon paprika"}, {"text": "1/4 teaspoon pepper"}, {"text": "3 -3 1/2 lbs cut-up chicken"}, {"text": "1 cup ketchup or 1 (8 ounce) can tomato sauce"}, {"text": "1/2 cup hot water"}, {"text": "1/3 cup lemon juice"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon sugar"}, {"text": "2 teaspoons paprika"}, {"text": "1/2 teaspoon pepper"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1 medium onion, finely chopped (approx. 1/2 cup)"}] Instructions: Heat all barbecue sauce ingredients to boiling in 1 quart saucepan, stirring occasionally. Set aside. Heat oven to 425*. Mix salt, paprika and pepper; mix in 1/2 cup all purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375*. Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

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