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Hot Italian Giardiniera

2 green bell peppers, diced. 2 red bell peppers, diced. 8 fresh jalapeno peppers, sliced. 1 celery stalk, diced. 1 medium carrot, diced. 1 small onion, chopped. 1/2 cup fresh cauliflower florets. 1/2 cup salt. water to cover. 2 cloves garlic, finely chopped. 1 tablespoon dried oregano. 1 teaspoon red pepper flakes. 1/2 teaspoon black pepper. 1 (5 ounce) jar pimento-stuffed green olives, chopped. 1 cup white vinegar. 1 cup olive oil.

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

green bell peppers. red bell peppers. fresh jalapeno peppers. celery. carrot. onion. cauliflower florets. salt. water. garlic cloves. dried oregano. red pepper flakes. black pepper. pimento - stuffed green olives. white vinegar. olive oil.

http://allrecipes.com/recipe/hot-italian-giardiniera/

Cherry Loaf Bread

3 cups all-purpose flour. 2 cups sugar. 1 14 cups oil. 3 eggs. 1 (21 ounce) can cherry pie filling. 1 12 cups chopped pecans. 1 teaspoon baking soda. 1 teaspoon salt. 1 teaspoon cinnamon. 1 teaspoon vanilla.

Stir all dry ingredients together. Beat oil and eggs. Add vanilla. Mix all dry ingredients with flour. Add oil mixture to flour mixture. Stir in cherry pie filling and nuts. Pour into two loaf pans. Beat at 300 for 1 to 1 hour.

all - purpose flour. sugar. oil. eggs. cherry pie filling. pecans. baking soda. salt. cinnamon. vanilla.

http://www.food.com/recipe/cherry-loaf-bread-218914

Salted Caramel Sauce

1- 1/2 cup Granulated Sugar. 1/4 cups Water. 1 stick Unsalted Butter, Cubed, Room Temperature. 3/4 cups Heavy Cream, Room Temperature. 1/4 teaspoons Pure Vanilla Extract. 1 Tablespoon To 1 1/2 Tablespoons Sea Salt.

Add sugar and water to a stainless steel pot (one that has a heavy bottom or you can use a nonstick pot; I use one with a ceramic coating). Stir to combine. Turn heat to medium high. Be sure not to stir or mix the sugar mixture, only swirl the pot. Cook until sugar turns to a caramel color, about 1314 minutes. (Be sure to watch it carefully so it doesnt burn.) If any sugar crystals start to form around the sides of the pot, use a brush coated with water to dissolve the crystals. Turn heat down to low. Add butter (be careful because its really hot) and whisk until thoroughly combined. Add heavy cream and whisk thoroughly and vigorously, again being careful. Remove from heat and add vanilla extract and salt (to your preference), whisking again to ensure its evenly mixed. Allow caramel to cool before placing in sealed containers and storing it in the refrigerator. Homemade caramel can be reheated and topped over ice cream, used to make buttercream, or whatever you would like. It keeps in the refrigerator for up to 2 weeks.

granulated sugar. water. unsalted butter. heavy cream. pure vanilla extract. sea salt.

http://tastykitchen.com/recipes/condiments/salted-caramel-sauce-8/

Maple Bar Cake

1 (18 1/2 ounce) package butter recipe cake mix. 12 cup butter, melted. 4 eggs. 12 cup milk. 1 teaspoon vanilla. 1 cup brown sugar (light, dark or mixed). 12 cup butter, room temp. 14 cup milk. 2 cups powdered sugar. 1 teaspoon maple flavoring.

Preheat Oven 350 degrees. Spray 9x13 baking pan with cooking spray. Combine Cake mix with listed ingredients in a bowl, stirring until evenly mixed. Pour into prepared pan pan, making sure to smooth out the batter until even. Bake about 20 minutes, or until a toothpick inserted near the center comes out clean. While that cooks, prepare the frosting. (The frosting needs to go on the cake as soon as it comes out of the oven, because it is a quick-setting frosting) In a medium saucepan, add 1/2 butter and brown sugar and bring it to a boil. Once it starts bubbling, add in the 1/4 cup of milk and bring up to a boil, stirring frequently to create an even mixture. As soon as it starts boiling again, remove the pot from heat and add in the powdered sugar and maple flavoring. Beat with a wooden spoon until it is smooth. If you've timed it right, you should finish with this around the same time as the cake is being pulled from the oven. If it has already set, I stir it rapidly again. Pour the frosting over the top of the cake and spread it around to cover the entire surface. This will quickly set and harden. Cool completely. Enjoy!

butter recipe cake mix. butter. eggs. milk. vanilla. brown sugar. butter. milk. powdered sugar. maple flavoring.

http://www.food.com/recipe/maple-bar-cake-349428

Ka Zucchini Coconut Quick Bread

2 eggs, large. 14 cup honey. 12 cup vegetable oil. 13 cup brown sugar. 14 teaspoon coconut extract (optional). 12 teaspoon ground ginger. 1 cup unbleached all-purpose flour. 1 teaspoon salt. 12 teaspoon baking soda. 12 teaspoon baking powder. 2 cups grated zucchini, unpeeled. 12 cup unsweetened dried shredded coconut. 1 cup confectioners' sugar. 2 tablespoons coconut milk powder (optional). 2 tablespoons milk. 14 cup toasted coconut (optional).

Preheat oven to 350. Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan. Bread:. Combine eggs, honey, oil, sugar and coconut flavor until smooth. Add the dry ingredients and mix until well combined. Stir in zucchini and coconut. Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan. Bake for 24-30 minutes, or until toothpick inserted into center comes out clean. Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely. Glaze:. Sift together dry ingredients. Mix in milk. Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.

eggs. honey. vegetable oil. brown sugar. coconut extract. ground ginger. unbleached all - purpose flour. salt. baking soda. baking powder. zucchini. unsweetened dried shredded coconut. confectioners' sugar. coconut milk powder. milk. coconut.

http://www.food.com/recipe/ka-zucchini-coconut-quick-bread-478123

Penne a la Betsy

3/4 pounds Penne Pasta. 1 pound Shrimp. 3 Tablespoons Butter. 3 Tablespoons Olive Oil. 1 whole Onion (small). 2 cloves Garlic. 1/2 cups White Wine, Or To Taste. 1 can Tomato Sauce (8 Oz). 1 cup Heavy Cream. Fresh Parsley, to taste. Fresh Basil - To Taste. Salt To Taste. Pepper To Taste.

Cook the penne pasta until tender-firm, also known as al dente. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite sized pieces and set aside. Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and saute, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about 1/2 cup). Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if youre feeling very proper, chiffonaded. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

penne pasta. shrimp. butter. olive oil. onion. garlic cloves. white wine. heavy cream. fresh parsley. fresh basil. salt. pepper.

http://tastykitchen.com/recipes/main-courses/penne-a-la-betsy/

Grilled Jalapeno and Lime Topping

2 whole Medium Jalapenos, Grilled, Seeded, Finely Chopped. 3/4 cups Sour Cream. 1 whole Lime, Zested. 1/4 cups Freshly Squeezed Lime Juice, From The Lime. 18 teaspoons Salt. 18 teaspoons Pepper. 1 Tablespoon Mayo (optional).

To grill jalapenos on the outdoor bbq grill: Place your jalapenos in a veggie basket. Grill until you see the marks on peppers skin. Do not place directly over the flames. To grill jalapenos on the electric stove or indoor griddle: Turn your burner onto medium heat. Place clean jalapeno on top; it will shake once the heat reaches the inside. After 30 seconds carefully, with tongs, turn the pepper on the other side. You want it to soften, it doesnt have to be charred all around. Holding it with tongs, place on cutting board, slice in half lengthwise and scrape the seeds out and discard. Chop the pepper and add to sour cream. Add lime zest, juice, mayo (if using), salt and pepper. Mix all in a small bowl. Refrigerate at least 1 hour for the flavors to combine.

jalapenos. sour cream. lime. lime juice. salt. pepper. mayonnaise.

http://tastykitchen.com/recipes/appetizers-and-snacks/grilled-jalapeno-and-lime-topping/

Lentil Salad with Chimichurri Sauce

1 pound lentils. Chimichurri Sauce:. 1 cup extra-virgin olive oil. 1/4 cup red wine vinegar. 2 teaspoons minced garlic. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. salt to taste. 1 cup chopped fresh parsley. 1/2 cup chopped fresh cilantro. 2 tablespoons crumbled feta cheese, or to taste.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl. Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs. Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

lentils. olive oil. red wine vinegar. garlic. dried oregano. red pepper flakes. salt. fresh parsley. fresh cilantro. feta cheese.

http://allrecipes.com/recipe/lentil-salad-with-chimichurri-sauce/

Sesame Encrusted Chicken Breasts With Ginger-soy Sauce

4 boneless skinless chicken breasts, 6 ounces each. salt and black pepper. 1 cup sesame seeds. 12 teaspoon chili flakes. 1 tablespoon vegetable oil. 1 teaspoon vegetable oil. 4 garlic cloves, chopped. 1 tablespoon chopped gingerroot. 12 cup wine, mirin (or any good rice wine). 1 cup chicken stock. 1 tablespoon hoisin sauce. 2 tablespoons Asian chili sauce. 12 teaspoon dark sesame oil. 1 teaspoon fresh basil, chopped. soy sauce.

Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side. Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through. For the sauce,while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes. If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce. Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!

boneless skinless chicken breasts. salt and black pepper. sesame seeds. chili flakes. vegetable oil. vegetable oil. garlic cloves. gingerroot. wine. chicken stock. hoisin sauce. Asian chili sauce. dark sesame oil. fresh basil. soy sauce.

http://www.food.com/recipe/sesame-encrusted-chicken-breasts-with-ginger-soy-sauce-117216

The Best Lemon Vinaigrette

1/4 cup red wine vinegar. 2 tablespoons Dijon mustard. 1 teaspoon dried oregano. 1 clove garlic, minced. 1/2 teaspoon kosher salt. 1/4 teaspoon ground black pepper. 1/2 cup olive oil. 2 tablespoons fresh lemon juice.

Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

red wine vinegar. Dijon mustard. dried oregano. garlic clove. kosher salt. ground black pepper. olive oil. fresh lemon juice.

http://allrecipes.com/recipe/the-best-lemon-vinaigrette/

Stracciatella and Lemon Ice Cream

1 can (14 Oz. Can) Sweet Condensed Milk. 1/2 cups Lemon Juice. 1 Tablespoon Lemon Zest (I Recommend Organic). 1 pint Heavy Whipping Cream. 2 ounces, weight Semi-sweet Chocolate, Coarsely Chopped.

Mix the condensed milk with the juice and the lemon zest. Set aside. With an electric mixer, whisk the heavy whipping cream, slowly increasing the speed to high until forming soft peaks (you can put the mixing bowl and whisking attachment in the freezer for about 20 minutes before whisking for better results). Add the condensed milk and juice to the cream and whisk on low speed just until combined. For the stracciatella variation, add the chopped chocolate at this stage. Pour the ice cream in a container with a lid and put in the freezer for at least four hours.

sweetened condensed milk. lemon juice. lemon zest. heavy whipping cream. semisweet chocolate.

http://tastykitchen.com/recipes/desserts/stracciatella-and-lemon-ice-cream/

Cucumber and Onion Salad

2 medium cucumbers, sliced. 1 small onion, cut in quarters,then sliced. 3 teaspoons vinegar. 1 teaspoon salt. 4 ounces sour cream. 14 teaspoon paprika.

Put sliced cucumbers and onions in med bowl. In small bowl mix vinegar and salt, fold in sour cream. Mix with the cucumbers. Place on plate and sprinkle with paprika.

cucumbers. onion. vinegar. salt. sour cream. paprika.

http://www.food.com/recipe/cucumber-and-onion-salad-17399

Low-Fat Lemon Raspberry Cake

cooking spray. Cake batter:. 1 (18.25 ounce) package lemon cake mix. 1 (3 ounce) package sugar-free lemon pudding mix. 1 1/4 cups water. 1/2 cup fat-free sour cream. 1/2 cup egg whites. Filling:. 1 (12 ounce) package frozen raspberries, thawed and drained (reserve drained liquid). 1 1/2 teaspoons cornstarch. Frosting:. 1 (8 ounce) container fat-free lemon yogurt. 1 (8 ounce) container reduced-fat frozen whipped topping, thawed.

Preheat oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with non-stick cooking spray and dust with flour Mix cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites; beat on medium speed with electric mixer for 2 minutes. Pour about half the batter into each of the prepared cake pans. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes; set aside to cook to room temperature. Mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside. Bring the berries to a simmer in a saucepan over medium heat; cook and stir until the berries break down, about 10 minutes. Stir the cornstarch mixture into the berries; continue cooking until thickened, about 2 minutes more. Remove saucepan from heat and cool berry mixture to room temperature. When the cakes are completely cool, run a paring knife between cake and pan edges. Hold a cake pan on its side and gently tap the sides of the pan against the counter to loosen cake layer. Cover the cake pan with a plate and invert it to tip the cake out of the pan and onto the plate. Place one cake layer onto a serving plate. Spread raspberry filling over the top of the layer. Top with remaining cake. Prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake. Cool cake in refrigerator for 2 hours before serving.

cooking spray. lemon cake mix. lemon pudding mix. water. nonfat sour cream. egg whites. frozen raspberries. cornstarch. fat - free lemon yogurt. frozen light whipped dessert topping.

http://allrecipes.com/recipe/low-fat-lemon-raspberry-cake/

Grilled Sweet Potatoes

2 tbsp. olive oil. 1 tsp. paprika. 1/2 tsp. ground cumin. 1/2 tsp. ground cinnamon. 1/2 tsp. salt. 1/2 tsp. Pepper. 3 lb. sweet potatoes.

Combine oil, paprika, ground cumin, cinnamon, salt, and pepper. Place sweet potatoes in saucepot; cover with cold water. Cover; heat to boiling. Partially uncover. Reduce heat; simmer 18 minutes or until just tender. Drain; cool slightly. Peel; cut into 1/2-inch-thick ovals. Brush large jelly-roll pan with half of spiced oil. Arrange potatoes in pan; brush lightly with more spiced oil. Grill directly on grate on medium-high 3 minutes per side, brushing with oil.

olive oil. paprika. ground cumin. ground cinnamon. salt. pepper. sweet potatoes.

http://www.delish.com/recipefinder/grilled-sweet-potatoes-recipe-ghk0411

Spice-Rubbed Pork Chops With Chickpea Simmer

2 tablespoons fresh parsley, minced. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 12 teaspoon salt. 12 teaspoon pepper. 2 cloves garlic, minced. 4 center-cut pork loin chops (about 1 3/4lbs). 1 tablespoon vegetable oil. 1 tablespoon vegetable oil. 1 onion, chopped. 2 cloves garlic, minced. 12 teaspoon salt. 12 teaspoon pepper. 1 pinch hot pepper flakes. 1 (19 ounce) can chickpeas, drained and rinsed. 1 (28 ounce) can diced tomatoes. 4 cups packed fresh spinach, trimmed.

CHICKPEA SIMMER. In a large skillet, heat oil over med. heat; fry onion, garlic, salt, pepper and hot pepper flakes until softened, 3 minute Add chickpeas and tomatoes; bring to boil. Reduce heat; simmer 20 minute Stir in spinach. Meanwhile, combine parsley, cumin, coriander, salt, pepper and garlic; rub over chops. In a nonstick skillet heat oil over med-high heat; fry chops, about 10 minute Serve with chickpes mixture.

fresh parsley. ground cumin. ground coriander. salt. pepper. garlic cloves. center - cut pork loin chops. vegetable oil. vegetable oil. onion. garlic cloves. salt. pepper. hot pepper flakes. chickpeas. diced tomatoes. fresh spinach.

http://www.food.com/recipe/spice-rubbed-pork-chops-with-chickpea-simmer-110200

Steak Creole

1 lb round steaks or 1 lb sirloin steak. 3 stalks celery, chopped. 1 green pepper, chopped. 2 tablespoons Worcestershire sauce. 1 (16 ounce) can diced tomatoes. 1 medium onion, chopped. 1 (4 ounce) jar sliced mushrooms. 12 teaspoon Tabasco sauce (optional).

Cut and trim steak into bite-sized pieces; brown in skillet over medium heat in 2T oil. Add diced celery, green pepper, tomatoes, onion, mushrooms, worcestershire and tabasco. Simmer over low heat for 30 minutes, stirring occasionally, or until meat is tender. Serve over hot cooked rice or noodles.

round steaks. celery. green pepper. Worcestershire sauce. diced tomatoes. onion. sliced mushrooms. Tabasco sauce.

http://www.food.com/recipe/steak-creole-45060

Luscious Date Bar Cake

1 cup all-purpose flour. 1 teaspoon baking powder. 1 pinch salt. 1 cup brown sugar. 3 eggs, beaten. 1/2 teaspoon vanilla extract. 1 1/2 cups chopped pecans. 2 cups chopped dates.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the sugar and eggs, then stir in the flour mixture. Stir in the vanilla, pecans and dates. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cut into bars while cake is still warm.

all - purpose flour. baking powder. salt. brown sugar. eggs. vanilla extract. pecans. dates.

http://allrecipes.com/recipe/luscious-date-bar-cake/

Black Salt Asparagus

1 bunch fresh asparagus, rinsed and trimmed. 3 tablespoons olive oil. 1 tablespoon black sea salt, or to taste.

Preheat the oven broiler. Set the oven rack about 6 inches from the broiler. Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt. Broil the asparagus until tender and starting to brown, 6 to 10 minutes.

fresh asparagus. olive oil. sea salt.

http://allrecipes.com/recipe/black-salt-asparagus/

Champagne Punch IV

2 cups simple syrup, chilled. 1 (32 fluid ounce) bottle raspberry flavored carbonated water, chilled. 1 (64 fluid ounce) bottle white grape juice, chilled. 2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled.

In a large punch bowl, mix together simple syrup, carbonated water, white grape juice and lemon-lime soda.

simple syrup. carbonated water. white grape juice. carbonated lemon - lime beverage.

http://allrecipes.com/recipe/champagne-punch-iv/

From Paris To Your Kitchen: David Lebovitzs Lemon-Pistachio Israeli Couscous

1 lemon, preserved. 1/2 cup fresh flat-leaf parsley, chopped. 2 tablespoons salted or unsalted butter, at room temperature. 1/2 cup dried fruit (any combination of cherries, cranberries, apricots, prunes or raisins), diced. 1/2 cup unsalted (shelled) pistachios, very coarsely chopped (almost whole). 3/4 teaspoon sea salt or kosher salt. 1/4 teaspoon ground cinnamon. 1 1/4 cups Israeli couscous or another small round pasta. freshly ground black pepper.

Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt and cinnamon. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

lemon. fresh flat - leaf parsley. unsalted butter. dried fruit. sea salt. ground cinnamon. israeli couscous. fresh ground black pepper.

http://www.foodrepublic.com/recipes/from-paris-to-your-kitchen-david-lebovitzs-lemon-pistachio-israeli-couscous/

Microwave " No-Bake Oatmeal Cookies"

2 cups sugar. 14 cup margarine, softened. 12 cup milk. 14 cup cocoa. 1 teaspoon vanilla. 12 cup peanut butter. 3 cups quick oats.

Mix together sugar, margarine, milk, cocoa, and vanilla. Heat in microwave 2 minutes. Stir. Heat in microwave 2 more minutes. Stir in peanut butter until well blended. Add oats. Drop by spoonfuls onto wax paper. Allow time to cool. * Measure oats carefully; too much and they will be too dry.

sugar. margarine. milk. cocoa. vanilla. peanut butter. quick oats.

http://www.food.com/recipe/microwave-no-bake-oatmeal-cookies-254169

Great Meatballs of Fire

1 kg ground lamb. 2 red onions, diced. 1 red chili. 4 garlic cloves, crushed. 14 cup flat leaf parsley, chopped. 2 tablespoons fresh thyme leaves, chopped. 5 slices bread, crumbed. 3 beaten eggs. 3 tablespoons Dijon mustard. 150 g grated parmesan cheese. salt and pepper. 400 g Italian tomatoes. 1 red chili, roughly chopped. 1 red onion, chopped. 2 garlic cloves, chopped. 2 bay leaves. 50 g brown sugar. 2 cinnamon sticks. 50 ml white vinegar. 50 ml extra virgin olive oil. salt and pepper.

Balls:. Mix ingredients together and form into walnut-sized balls. Process together the tomatoes, chilli, onion and garlic. To this mixture, add the bay leaves, cinnamon, vinegar, olive oil and salt and pepper. Seal the meatballs in hot oil in a frying pan a few at a time, then top with sauce, cover with foil and bake in a 180c for about 1 hour.

ground lamb. red onions. chili. garlic cloves. flat leaf parsley. fresh thyme leaves. bread. eggs. Dijon mustard. parmesan cheese. salt and pepper. Italian tomatoes. chili. red onion. garlic cloves. bay leaves. brown sugar. cinnamon sticks. white vinegar. extra virgin olive oil. salt and pepper.

http://www.food.com/recipe/great-meatballs-of-fire-398744

Sinful Apples

1 apple, cut into small pieces (peeled or not, its up to you). 4 tablespoons nut butter (i like almond butter and soynut butter). 3 tablespoons agave nectar or 3 tablespoons honey.

place apples in a cup. layer with nut butter. top off with honey! these are the amounts i like using, but you can change it. enjoy!

apple. nut butter. agave nectar.

http://www.food.com/recipe/sinful-apples-282045

Sunset Dip

8 ounces cream cheese, softened. 1 cup cheddar cheese, grated (I add a bit more). 1 cup picante sauce or 1 cup chunky salsa.

Spread cream cheese in a 9" microwave safe pie pan. Sprinkle with cheddar cheese. Microwave on high 2-3 minutes until cheddar cheese is melted. Top with Sauce. Serve with Chips.

cream cheese. cheddar cheese. picante sauce.

http://www.food.com/recipe/sunset-dip-37088

Peanutty Pea Salad

1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup white sugar. 1 (16 ounce) package frozen green peas, thawed. 1/2 red onion, diced. 1/2 cup sweetened dried cranberries. 1 cup unsalted peanuts.

In a large bowl, whisk together the mayonnaise, sour cream and white sugar. Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.

mayonnaise. sour cream. white sugar. frozen green peas. red onion. dried sweetened cranberries. unsalted peanuts.

http://allrecipes.com/recipe/peanutty-pea-salad/

Almond Tart--Crostata di Mandorle

1 sweet tart crust (single crust pasta frolla, using lemon zest). 34 cup cherry jam or 34 cup raspberry jam. 3 large eggs. 14 cup granulated sugar. 1 (7 ounce) package almond paste. 12 cup all-purpose flour. 12 cup sliced almonds. confectioners' sugar, for dusting if desired.

Roll out the dough 1/8 inch thick on a floured surface. Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge. Chill the shell for 30 minutes. Spread the jam on the bottom of the shell. In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually. Crumble the almond paste into the egg mixture, and beat until it is combined well. Fold in the flour gently but throughly. Spread the mixture evenly over the jam and sprinkle it with the almonds. Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center. Let it cool in the pan on a rack for 10 minutes. Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.

sweet tart crust. cherry jam. eggs. granulated sugar. almond paste. all - purpose flour. sliced almonds. confectioners' sugar.

http://www.food.com/recipe/almond-tart-crostata-di-mandorle-58033

Nicola's Pad Thai

2 cups pad Thai rice noodles, soaked in water overnight and drained. 1/2 cup vegetable broth. 2 tablespoons vegetable oil. 1 tablespoon brown sugar. 1 tablespoon soy sauce. 1 tablespoon rice wine vinegar. 1 1/2 teaspoons peanut butter. 1 teaspoon chopped fresh cilantro. 1 teaspoon onion powder. 1 teaspoon tamarind paste. 1 teaspoon hot chile paste. 3/4 teaspoon garlic powder. 1/2 teaspoon sesame oil. 1/2 teaspoon crushed red pepper flakes. 1/4 teaspoon ground coriander. 1/4 teaspoon ground ginger. salt and ground black pepper to taste. 3 tablespoons vegetable oil. 1/3 cup chopped broccoli. 1/3 cup chopped carrots. 1/3 cup snow peas, trimmed. 1/3 cup sliced water chestnuts, drained. 1/3 cup baby corn, drained. 1/3 cup sliced fresh mushrooms. 1/3 cup sliced zucchini. 1 tablespoon vegetable oil. 1 tablespoon chopped peanuts for topping. 1 tablespoon chopped cilantro. 1 pinch paprika for garnish.

Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight. Drain rice noodles and set aside. Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients. Heat 3 tablespoons of vegetable oil in a large wok over medium heat. Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes. Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes. Remove the wok from heat and pour the sauce over vegetables and rice noodles. Toss to fully coat the vegetables and rice noodles with sauce. Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

Thai rice noodles. vegetable broth. vegetable oil. brown sugar. soy sauce. rice wine vinegar. peanut butter. fresh cilantro. onion powder. tamarind paste. chili paste. garlic powder. sesame oil. crushed red pepper flakes. ground coriander. ground ginger. salt & fresh ground pepper. vegetable oil. broccoli. carrots. snow peas. sliced water chestnuts. baby corn. fresh mushrooms. zucchini. vegetable oil. peanuts. cilantro. paprika.

http://allrecipes.com/recipe/nicolas-pad-thai/

Peanut Butter Chip Bars

1 cup chunky peanut butter. 12 cup margarine. 2 cups packed brown sugar. 4 large eggs, beaten. 1 tablespoon honey. 2 teaspoons vanilla. 1 12 cups all-purpose flour. 1 teaspoon baking powder. 14 teaspoon powdered ginger. 2 cups chocolate chips.

Preheat oven to 350F. Grease a 9x13-inch pan. Mix together the peanut butter and butter. Add the the brown sugar and mix well. Add the eggs, honey, and vanilla; mix until smooth. In a separate bowl, sift together the flour, baking powder, and ginger. Gradually add the dry ingredients to the batter. Don't mix too much. Fold in the chocolate chips. Pour into the pan and bake at 350F for 30-35 minutes. Do not over bake! Cool before cutting.

chunky peanut butter. margarine. brown sugar. eggs. honey. vanilla. all - purpose flour. baking powder. powdered ginger. chocolate chips.

http://www.food.com/recipe/peanut-butter-chip-bars-286782

Chewy Oatmeal Cookies

1 12 cups shortening. 1 (1 lb) boxfirmly packed brown sugar (2.5 cups packed). 2 eggs. 23 cup milk. 1 tablespoon vanilla. 6 cups quick oats, uncooked. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon salt. 12 teaspoon cinnamon. 2 cups raisins.

Heat oven to 375. Line baking sheets with foil (That way you don't have to clean them! ). Combine shortening, brown sugar, eggs, milk, and vanilla in a large bowl. Beat until well blended. In a separate bowl, combine oats, flour, baking soda, salt, cinnamon, and raisins. Mix into creamed mixture at low speed just til blended. Drop by rounded scoops 2" apart on baking sheet. Bake one sheet at a time for 10-12 minutes, or until lightly browned. Cool 2 minutes on baking sheets. Remove and put on rack to finish cooling.

shortening. brown sugar. eggs. milk. vanilla. quick oats. all - purpose flour. baking soda. salt. cinnamon. raisins.

http://www.food.com/recipe/chewy-oatmeal-cookies-60686

Blackened Salmon with Avocado Salsa

1 Tablespoon Olive Oil. 1 teaspoon Chili Powder. 1 teaspoon Garlic Powder. 1 teaspoon Onion Powder. 1 teaspoon Pepper. 1/2 teaspoons Cumin. 1/2 teaspoons Salt. 2 whole (8 Oz. Size) Coho Salmon Fillets. 1 whole Avocado, Peeled, Pitted, And Diced. 1- 1/2 whole Limes, Juiced. 1/4 whole Red Onion, Minced. 1/4 cups Cilantro, Chopped.

1. Add oil into a large frying pan over medium-high heat. Combine the spices in a small bowl. Rub spices into the salmon fillets. Once oil is hot, add salmon into the pan skin side up. Cook for 4 minutes then flip onto the skin side and cook for another 4 minutes. Put salmon onto plates. 2. While salmon is cooking, make salsa. Mix together the salsa ingredients in a small bowl. Serve on top of each fillet. Enjoy!

olive oil. chili powder. garlic powder. onion powder. pepper. cumin. salt. salmon fillets. avocado. limes. red onion. cilantro.

http://tastykitchen.com/recipes/main-courses/blackened-salmon-with-avocado-salsa/

Pineapple Upside Down Pancakes

3 cups flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1 tablespoon sugar. 3 cups milk. 2 tablespoons unsalted butter, melted. 2 pineapples. 1 cup Meyer Rum. 1/4 cup dark brown sugar. 1 cinnamon stick, cut in 1/4 segments. 2 tablespoons unsalted butter.

In a large bowl, sift the dry ingredients (flour, baking soda, baking powder, and sugar) together. Fold in wet ingredients (vanilla extract, eggs, milk, butter), and mix until smooth.

flour. baking soda. baking powder. vanilla extract. sugar. milk. unsalted butter. rum. dark brown sugar. cinnamon stick. unsalted butter.

http://www.foodrepublic.com/recipes/pineapple-upside-down-pancakes/

Rainbow Jello Popcorn

1/4 cups Butter. 3 Tablespoons Light Corn Syrup. 1/2 cups Firmly Packed Brown Sugar Or Granulated White Sugar. 1 package (3 Oz. Size) Any Flavor Jello (not The Sugar Free Kind). 10 cups Popped Popcorn.

Preheat oven to 300 degrees F. Line a cookie sheet with foil or parchment. Place butter and syrup in small saucepan; cook on low heat until butter is melted. Add sugar and gelatin; stir until gelatin is completely dissolved. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes. (Be sure to do this, I burned 2 batches because I tried cook it up over medium high heat; it wasnt pretty.) Pour immediately over popcorn; toss to coat well. Spread into prepared pan. Bake 10 minutes. Cool. Remove from pan. Break into small pieces. Recipe adapted from Kraft Foods.

butter. light corn syrup. granulated sugar. Jello gelatin. popped popcorn.

http://tastykitchen.com/recipes/appetizers-and-snacks/rainbow-jello-popcorn/

Pumpkin Dessert

1 (18 1/4 ounce) package yellow cake mix. 12 cup butter, melted. 3 eggs. 1 (30 ounce) can pumpkin pie filling. 1 (5 ounce) can evaporated milk. 12 cup sugar. 14 cup flour. 3 teaspoons ground cinnamon.

In large bowl, combine the cake mix, butter and one egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumbs into a greased 13-in.X 9-in.X 2-in. baking dish. In mixing bowl, beat the remaining eggs. Add the pie mix and milk; pour over crust. Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. Bake at 350*F for 45 to 50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 2 hours or until chilled before cutting.

yellow cake mix. butter. eggs. pumpkin pie filling. evaporated milk. sugar. flour. ground cinnamon.

http://www.food.com/recipe/pumpkin-dessert-110127

Roasted Garlic Flat Iron Steak

15 cloves garlic. 1 tablespoon olive oil. 1/2 cup olive oil. 4 (8 ounce) flat iron steaks. salt and ground black pepper to taste.

Preheat oven to 350 degrees F (175 degrees C). Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic. Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool. Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste. Season steaks with salt and pepper. Rub garlic paste on both sides of each steak. Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.

garlic cloves. olive oil. olive oil. flat iron steaks. salt & fresh ground pepper.

http://allrecipes.com/recipe/roasted-garlic-flat-iron-steak/

Savory Corn Flatbread

1/2 cup all-purpose flour. 1/2 cup cornmeal. 1 teaspoon baking powder. 1/2 teaspoon salt. 2 tablespoons sun-dried tomato pesto. 2 tablespoons cold water, or as needed.

In a medium bowl, mix together the flour, cornmeal, baking powder and salt. Mix in the sun-dried tomato pest until evenly distributed. Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball. Heat a large heavy skillet over medium heat. Form the dough into a ball. On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust. Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side. When done, each side should have several browned spots. Serve immediately, or store at room temperature. It keeps very well.

all - purpose flour. cornmeal. baking powder. salt. sun - dried tomato pesto. cold water.

http://allrecipes.com/recipe/savory-corn-flatbread/

Mango Shake

1 cup plain fat-free yogurt. 1 cup ice cube. 1 large mango, peeled, pitted and chopped. 1 tablespoon sugar. mint leaf.

Place all ingredients, except mint, in a blender; blend until smooth. Pour into 2 tall glasses. Garnish each with a mint leaf.

plain fat - free yogurt. ice cubes. mango. sugar. mint leaves.

http://www.food.com/recipe/mango-shake-96003

Chilled Cream of Zucchini Soup with Mussels and Fresh Mint

5 tablespoons olive oil. 1 large onion, chopped. 1 large carrot, chopped. 3 garlic cloves, minced. 3 fresh thyme sprigs. 4 cups chicken stock or canned low-salt chicken broth. 2 cups dry white wine. 2 1/4 pounds fresh mussels, scrubbed, debearded. 2 1/4 pounds zucchini, trimmed, cut into 1/2-inch pieces (about 7 cups). 1/2 cup whipping cream. 1/4 cup chopped fresh mint.

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, garlic, and thyme; saute until vegetables are tender, stirring occasionally, about 10 minutes. Add 4 cups stock and wine; bring to boil. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl; cool slightly. Remove mussels from shells; cover and refrigerate until ready to use. Strain stock mixture and any accumulated mussel liquid into medium bowl; discard vegetables. Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add zucchini; saute until tender but not brown, about 20 minutes. Add 2 1/2 cups strained stock. Bring to boil. Cool slightly. Puree zucchini soup in batches in blender until smooth. Transfer to large saucepan; mix in cream. Thin with more strained stock, if desired. Reserve any remaining stock for another use. Season with salt and pepper. Refrigerate until cold, about 4 hours. (Soup and mussels can be made 6 hours ahead. Cover separately; keep chilled.) Divide zucchini soup among 6 bowls. Top each with mussels, dividing equally. Sprinkle with mint.

olive oil. onion. carrot. garlic cloves. fresh thyme sprigs. chicken stock. dry white wine. fresh mussels. zucchini. whipping cream. of fresh mint.

http://www.epicurious.com/recipes/food/views/chilled-cream-of-zucchini-soup-with-mussels-and-fresh-mint-105067

Honey Apple Glazed Carrots

2 tablespoons butter. 20 baby carrots, peeled and tops trimmed. 1 13 cups unsweetened apple juice. 2 teaspoons honey. salt, to taste. pepper, to taste.

Melt butter in a nonstick skillet over medium-high heat. Add carrots to the skillet and saute until the carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to a boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

butter. baby carrots. unsweetened apple juice. honey. salt. pepper.

http://www.food.com/recipe/honey-apple-glazed-carrots-387746

Fried Milk

34 cup cornstarch. 1 cup sugar. 4 cups whole milk. 2 tablespoons whole milk. 3 large egg yolks. 3 large whole eggs, room temperature. 2 tablespoons cinnamon. 14 teaspoon cinnamon. 1 teaspoon pure vanilla extract. 1 cup all-purpose flour. vegetable oil, for frying.

Oil or spray an 8 X 11 glass baking dish. In a medium heatproof bowl, stir cornstarch with 1/2 cup of the sugar. Slowly whisk in 1 cup milk. Add egg yolks and 1 of the whole eggs and whisk until smooth. Whisk in 1/4 teaspoon of the cinnamon. Over moderate heat, heat 3 cups of milk until small bubbles form around edge in a medium saucepan. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until the consistency is thicker than mayonnaise, about 5 minutes. Stir in the vanilla. Scrape custard into oiled baking dish and smooth the surface; let cool slightly. Refrigerate until very firm, at least 3 hours or overnight. In a small bowl, combine the 1/2 cup of sugar with the 2 tablespoons of cinnamon. In a pie plate, whisk 2 eggs and 2 tablespoons of milk. Spread the flour in another pie plate. Cut the custard into 24 rectangles. In a large, deep nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working with 6 pieces of custard at a time and keeping the rest refrigerated, dip the custard rectangles in the beaten eggs, then dredge in the flour. Fry the custard over moderate heat, turning once or twice, until golden and crisp, about 5 minutes. Transfer to a rack lined with paper towels and immediately sift cinnamon sugar over them. Repeat with the remaining pieces of custard. Serve warm or at room temperature.

cornstarch. sugar. whole milk. whole milk. egg yolks. eggs. cinnamon. cinnamon. pure vanilla extract. all - purpose flour. vegetable oil.

http://www.food.com/recipe/fried-milk-230426

Greek-Style Potatoes

1 1/2 cups water. 1/3 cup olive oil. 1/4 cup fresh lemon juice. 1/4 cup chopped fresh dill. 2 cubes chicken bouillon, crushed. 2 cloves garlic, finely chopped. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried oregano. salt and ground black pepper to taste. 6 potatoes, peeled and cut into inch-thick wedges.

Preheat oven to 350 degrees F (175 degrees C). Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth. Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil. Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

water. olive oil. fresh lemon juice. fresh dill. chicken bouillon cubes. garlic cloves. dried thyme. dried rosemary. dried oregano. salt & fresh ground pepper. potatoes.

http://allrecipes.com/recipe/greek-style-potatoes-2/

Spanish Roasted Tomato Salad

12 large tomatoes. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 dash caster sugar.

Preheat oven to a medium heat. Half the tomatoes and place in a single layer in a roasting tin. Drizzle with the oil and vinegar and mix well. Roast for about 20 minutes and then add the sugar. Roast for another 25 minutes. When they are ready, they will be soft and lightly caramelized. Serve warm.

tomatoes. olive oil. balsamic vinegar. caster sugar.

http://www.food.com/recipe/spanish-roasted-tomato-salad-371001

Love Nests

2 (28 ounce) diced tomatoes with juice. 12 cup olive oil. 4 garlic cloves, minced. 1 red onion, finely diced. 1 tablespoon tomato paste. 1 bay leaf. 2 teaspoons red pepper flakes. 6 anchovies, finely diced. 1 tablespoon sugar. 2 tablespoons water. 40 g pancetta, finely diced. 40 g sausage meat. salt and pepper. 10 g unsalted butter. 2 tablespoons all-purpose flour. 125 ml milk. 2 teaspoons fresh chives. 3 tablespoons pre-shredded mozzarella cheese. 2 tablespoons breadcrumbs. 120 g fresh ricotta. 75 g frozen chopped spinach, thawed, WELL drained of any excess liquid. 65 g sun-dried tomatoes. cooking spray. 250 g dry pasta.

Heat deep fry pan then add oil; fry onions for about 3 minutes; add garlic; fry additional 2 minutes until onions are soft. Add in tomato paste; stir for about a minute until combined. Add in diced tomatoes in tomato juice, bay leaf, anchovies, water, red pepper flakes and xylitol; adjust to personal taste. Bring to a boil, then reduce heat to low and simmer 45 minutes. In additional fry pan, fry pancetta and chorizo sausage meat until golden brown; add to marinara mixture. Marinara done! :). In a saucepan, add all bechamel ingredients (except cheese) and stir "continuously" with a wooden spoon until sauce thickens. Heat oven to 180C (350F). Place breadcrumbs on a baking tray; bake for 5 minutes (until dry, not browned); remove; set aside. In a bowl, combine ricotta and spinach. Cook spaghetti in boiling salted water; cook for 7 minutes (al dente); drain; oil spray; set aside for about 10 minutes. Place 1/2 cup of cooked pasta into a plastic measuring cup. Place the 1/4 plastic cup inside the cup with pasta. If you don't have plastic measuring cups, you get the idea that the spaghetti needs to be "packed" down tightly; can do by hand while pasta is "in" something. QUICKLY, turn measuring cup over onto marinara sauce; be gentle but quick lol You want it so it looks like a mound. G-E-N-T-L-Y, with the back of a teaspoon push down on the spaghetti to form a round hold without going through the bottom of the spaghetti. You can stop with the teaspoon fits inside the nest with a bit a room around it too! Place 1 - 2 teaspoons of spinach ricotta mixture in the base of the nests. with a spoon (or with your fingers ;-) ) GENTLY push down until it covers the base. You do not want to push too hard that the nest will collapse. ;-). Top with 1 -2 teaspoons of bechamel sauce. Top with breadcrumbs; can add a few pieces of shredded cheese (optional). Bake for about 30 minutes or until golden brown.

diced tomatoes with juice. olive oil. garlic cloves. red onion. tomato paste. bay leaf. red pepper flakes. anchovies. sugar. water. pancetta. sausage meat. salt and pepper. unsalted butter. all - purpose flour. milk. fresh chives. pre - shredded mozzarella cheese. breadcrumbs. fresh ricotta. frozen chopped spinach. sun - dried tomatoes. cooking spray. dry pasta.

http://www.food.com/recipe/love-nests-498300

Skillet Parmesan Chicken, Broccoli and Rice

2- 1/2 cups Chicken Broth. 1 Tablespoon Butter. 1 cup Brown Rice. 2 Tablespoons Olive Oil. 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1-inch Chunks. 1/2 packages Good Seasons' Garlic & Herb Dressing Mix, 0.75 Ounce Packet. 3/4 cups Grated Parmesan Cheese. 1/4 cups Plus 2 Tablespoons Of Red Wine Vinegar. 1 package Steam-in-the-bag Broccoli (12 Oz.). Salt And Pepper.

Place chicken broth and butter in a medium saucepan over high heat. Once boiling, add rice and turn down heat to a simmer. Allow to simmer for 40 45 minutes until liquid has evaporated. When rice is done, remove from heat and season lightly with salt and pepper as needed. When rice has 10 minutes left to cook, start your chicken. Place olive oil in a large skillet set to medium-high heat. When oil is hot, add the chicken. Once chicken has begun to cook on the outside, but is still pink inside, sprinkle the dressing mix and 1/2 cup parmesan cheese directly onto the chicken. Toss to coat and continue cooking chicken for about 1 minute. Add 1/4 cup vinegar to help loosen things up a bit. Scrape up any brown bits from the bottom of the pan with a wooden spoon and stir chicken constantly. Once liquid has evaporated, add the additional 2 Tablespoons of vinegar and continuously toss again. By now, the chicken should be fully cooked and you should have released all the browned bits from the bottom of the pan. Turn down heat to a simmer to keep things warm. Steam broccoli in its bag according to package instructions. When done, dump entire contents into the skillet with the chicken. Toss to coat. Dump the rice into the same skillet and toss. Add remaining 1/4 cup cheese and toss until evenly coated. Add salt and pepper to taste. Divide mixture into fourths and plate. Serve with an additional sprinkle of cheese, if desired.

chicken broth. butter. brown rice. olive oil. parmesan cheese. red wine vinegar. salt and pepper.

http://tastykitchen.com/recipes/main-courses/skillet-parmesan-chicken-broccoli-and-rice/

Sexy Beef Stew

1 pound Beef Stew Meat (chuck, Round, Shank), Cut Into 1-2 Inch Cubes. 1 can (6 Oz. Size) Tomato Paste. 1 can (14 Oz. Size) Diced Tomatoes. 1 cup Water. 1 cup Broth (Any Kind You Have On Hand). 1 cup Dry Red Wine (Cabernet, Merlot, Syrah). 1 cup Onion, Diced. 3 whole Carrots, Sliced. 2 cloves Garlic, Minced. 1 teaspoon Olive Oil. 1 teaspoon Sea Salt. 1 teaspoon Italian Seasoning. 1 teaspoon Mrs. Dash. 1/2 teaspoons Pepper. 1/2 cups Barley. 1/2 cups Frozen Peas.

Combine all ingredients except barley and peas in a large crockpot. Cook on low for 7-9 hours. During the last 1-2 hours of cooking, add the barley and peas; continue to cook until barley is tender. Serve with a splash of balsamic vinegar for a little kick. Enjoy with a sexy glass of red wine.

beef stew meat. tomato paste. diced tomato. water. broth. dry red wine. onions. carrots. garlic cloves. olive oil. sea salt. italian seasoning. pepper. barley. frozen peas.

http://tastykitchen.com/recipes/main-courses/sexy-beef-stew/

Honey Banana Bread

3 Small Bananas, Very Ripe. 1/4 cups Unsweetened Applesauce. 1/4 cups Canola Oil. 1/4 cups Sugar. 1/4 cups Honey. 2 Tablespoons Molasses. 1 cup All-purpose Flour. 1 cup Whole Wheat Flour. 3/4 teaspoons Baking Soda. 1/2 teaspoons Cinnamon. 1/2 teaspoons Salt.

Preheat the oven to 350 degrees F and lightly spray a loaf pan with cooking spray. Mash the bananas in a large bowl. Whisk in the applesauce, oil, sugar, honey and molasses until just combined. In a separate bowl, stir together the flours, soda, cinnamon and salt. Stir together the wet and dry ingredients in the larger bowl until just combined. (The batter will be a bit thick, but just do your best to stir everything together without mixing too much.) Spread the bread mixture evenly in the prepared pan. (I used a spatula to get as much into the loaf pan as I could.) Because this recipe does not call for any eggs, lick the spatula while your husband isnt looking. And clean up any other messes around the kitchen. (Be sure to check the brown dogs.) Bake for 45-50 minutes or until lightly brown and a toothpick inserted in the middle comes out clean. Makes 12 servings. Each serving: 185 calories, 5 g fat, 34 g carbs, 2.1 g fiber, 2.7 g protein (Recipe inspired by bread & honey.)

bananas. unsweetened applesauce. canola oil. sugar. honey. molasses. all - purpose flour. whole wheat flour. baking soda. cinnamon. salt.

http://tastykitchen.com/recipes/breads/honey-banana-bread-2/

Ice Cream Sundae Cupcakes

1 box Cake Mix (18 Ounce Box, Flavor Of Choice). 3 whole Eggs. 1- 1/4 cup Water. 13 cups Oil. 1 carton Ice Cream (1/2 Gallon). Whipped Cream (Reddi Whip Is Okay). Chocolate Syrup. Cherries, Jimmies, Nuts, Or Your Favorite Toppings.

Start with your cupcakes. I use a boxed cake mix because its easy and Im lazy. But if you have a good recipe and have the time to make it from scratch, knock yourself out! I use chocolate since its our favorite. Get out your muffin/cupcake tin and spray it with nonstick spray. Prepare your batter according to box instructions, using the cupcake ingredients above (your box may call for slightly different measurementsfollow the directions on your box). Fill the tins only half as much as you would for normal-sized cupcakes. About a tablespoon of batter in each should do it! Bake at 350 degrees for 8-10 minutes. Let them cool in the tins for about 15-20 minutes and then loosen them by running a knife along the edges. Once youre sure they arent sticking, cover them with plastic wrap and freeze for a few hours. Or until youre ready to use them. When youre ready, remove them from the freezer. Some may have mushroomed up after cooking. If so, use a knife to cut off the dome top and return to the tin. Allow ice cream of your choice (I used strawbery) to sit out long enough to soften. Once soft, spoon it into the tin and flatten on top of the cupcake. Return them to the freezer for a few hours to harden. Or if your kids are as impatient as mine, maybe sooner. To remove from their tins, run a knife under hot water and then along the edges of the tin. They should hop right out! Put them on a plate and stick them back in the freezer for another 15 minutes or so to harden up. Then top them with whipped cream, chocolate syrup, colored jimmies (why on earth are they called jimmies? ), and a cherry. Or you can use any of your favorite toppings. Enjoy!

eggs. water. oil. whipped cream. chocolate syrup. cherries.

http://tastykitchen.com/recipes/desserts/ice-cream-sundae-cupcakes/

Salt n Vinegar Roasted Potatoes

1 1/2 pounds fingerling potatoes, washed and dried. 2 tablespoons olive oil. 1/4 cup malt vinegar. coarse salt.

In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes. Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.

fingerling potatoes. olive oil. malt vinegar. coarse salt.

http://www.foodrepublic.com/recipes/salt-n-vinegar-roasted-potatoes-recipe/

Strawberry Shortcake with Homemade Sour Cream Donuts

2- 1/4 cups Cake Flour. 1- 1/2 teaspoon Baking Powder. 1 teaspoon Salt. 1/2 teaspoons Nutmeg (optional). 2 Tablespoons Shortening (Crisco). 1/2 cups Granulated Sugar. 2 whole Egg Yolks. 8 ounces, weight Sour Cream. 1/2 teaspoons Vanilla Extract. 1/4 cups Whole Milk. 2 cups Confectioners Sugar. 1 container Strawberries, Diced, 8 Ounce Container. 1 container Whipped Cream, 8 Ounce Container.

1. Mix together the cake flour, baking powder and salt in a medium sized bowl. I dont like nutmeg much, but if you do add it now! Set aside. 2. In the bowl of your stand mixer, blend the shortening (I used plain Crisco) and sugar together on low speed until sandy. 3. Now blend in the egg yolks on low speed about 1 minute. 3. Alternate mixing in your dry ingredients (the flour combo) and the sour cream. Be sure to scrape down the sides of the bowl every now and then too. 4. Add the vanilla extract last and mix until incorporated. 5. Cover the batter and let it sit in the fridge for 15-20 minutes. 6. Preheat your oven to 350 F. Spoon your batter into a Ziplock bag to use as a piping bag. Its a lot easier this way I promise! Cut off the corner of the bag and pipe dough into a greased donut pan. 7. Bake for 10-12 minutes. When done, set them on a cooling rack to cool slightly. 8. While baking, prepare the icing for the donuts. In a saucepan over low heat warm the milk and then whisk in the confectioners sugar until smooth. Thats it! 9. Dip the slightly cool donuts in the icing or spoon icing over the top, whatever works for you. Set them on the rack again to allow the icing to set. Now to go completely wild, cut the donut in half (like an English muffin). Slice up some strawberries and add some whipped cream.

cake flour. baking powder. salt. nutmeg. shortening. granulated sugar. egg yolks. sour cream. vanilla extract. whole milk. confectioners' sugar.

http://tastykitchen.com/recipes/desserts/strawberry-shortcake-with-homemade-sour-cream-donuts/

Creme Brulee Cheesecake

2 (8 ounce) packages cream cheese, softened. 12 cup granulated sugar. 1 teaspoon vanilla. 2 eggs. 1 egg yolk. 1 (9 inch) graham cracker pie crust. 12 cup brown sugar. 1 teaspoon water.

Preheat oven to 350. Mix cream cheese, granulated sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs and egg yolk, and mix until thoroughly blended. Pour the batter into the graham cracker crust. Bake the pie in a 350 oven for 40 minutes or until the center is almost set. Cool. Refrigerate for 3 hours or overnight. Just before serving, heat broiler. Mix together the brown sugar and water. Spread the sugar mixture over the top of the cheesecake. Place the cheesecake on a cookie sheet, and broil 4 to 6 inches from the heat for 1 to 1 1/2 minutes or until the top is bubbly.

cream cheese. granulated sugar. vanilla. eggs. egg yolk. graham cracker pie crust. brown sugar. water.

http://www.food.com/recipe/creme-brulee-cheesecake-334499

No Bake Oatmeal Cookies

2 cups Sugar. 3/4 cups Butter. 5-13 ounces, fluid Evaporated Milk. 1 box (3.4 Oz. Box) Vanilla Or Chocolate Pudding, Your Choice!. 4 cups Quick Quaker Oats.

Bring butter, sugar, and milk to a rapid boil. Remove from heat. Add oats and pudding. Drop by spoonfuls onto waxed paper. Allow cookies time to air dry. Enjoy!

sugar. butter. evaporated milk. Quaker Oats.

http://tastykitchen.com/recipes/desserts/no-bake-oatmeal-cookies/

Hummingbird Cake I

3 cups all-purpose flour. 2 cups white sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1 1/4 cups vegetable oil. 3 eggs. 1 (8 ounce) can crushed pineapple with juice. 2 cups diced bananas. 1 cup chopped pecans. 1 teaspoon vanilla extract.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

all - purpose flour. white sugar. baking soda. salt. ground cinnamon. vegetable oil. eggs. crushed pineapple in juice. bananas. pecans. vanilla extract.

http://allrecipes.com/recipe/hummingbird-cake-i/

A Cold Summer Soup of Beets and Pimento Pepper

12 lb cooked beets (2-3 beets, depending on their size). 1 pimento pepper (roasted, from a jar). 1 green onion (all of the white and 2 inches of the crisp green). 12 garlic clove. 34 cup buttermilk. 12 cup water. 12 tablespoon red wine vinegar. 12 teaspoon salt. 18 teaspoon pepper. 3 tablespoons creme fraiche or 3 tablespoons Greek yogurt. 1 12 teaspoons finely-minced fresh dill. 2 sprigs fresh dill (for garnish).

To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead). To make Creme Fraiche Drizzle: Combine creme fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead). To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the creme fraiche and top each with a fresh sprig of dill.

cooked beets. pimento pepper. green onion. garlic cloves. buttermilk. water. red wine vinegar. salt. pepper. creme fraiche. fresh dill. fresh dill.

http://www.food.com/recipe/a-cold-summer-soup-of-beets-and-pimento-pepper-384212

Peach and Gorgonzola Grilled Pizza

1/2 cups Olive Oil, For Greasing The Grill Grates. 1 pound Prepared Pizza Dough. Cornmeal, For Dusting On Pizza Pan Or Pizza Peel. 3 Tablespoons Basil Pesto. 3/4 cups Cubed Fresh Mozzarella Cheese. 1 Large Ripe Peach, Thinly Sliced. 1/4 cups Crumbled Gorgonzola Cheese. 13 cups Balsamic Vinegar.

Heat grill to 400 degrees F, or about medium-high heat. Dip a wad of paper towels in olive oil and use tongs to wipe it on the grill grates to grease them. Use your fingertips to stretch your dough into a 12-inch circle on a lightly floured surface. Place the dough on a rimless or low-rim pizza pan or pizza peel covered with cornmeal. Slide the pizza dough onto the grill; close the grill cover and let cook until set and deep brown grill marks form on the bottom, about 2 to 4 minutes. Using tongs or the pizza pan/peel, carefully and quickly flip the pizza dough so the grilled side is up. Quickly spoon the pesto onto the pizza, leaving a 1-inch border. Top with 1/2 cup mozzarella cubes, then sliced peaches. Top with remaining mozzarella and Gorgonzola cheese. Close grill cover and let cook another 5 to 7 minutes, or until toppings are melted and the bottom of the crust is set and deep brown grill marks have formed. Using tongs, carefully transfer pizza back onto pizza pan/peel. In a small saucepan over medium-high heat on the stove, cook balsamic vinegar until reduced to 2 tablespoons, about 5 minutes. Drizzle over pizza just before serving.

olive oil. pizza dough. cornmeal. basil pesto. fresh mozzarella cheese. peach. gorgonzola. balsamic vinegar.

http://tastykitchen.com/recipes/main-courses/peach-and-gorgonzola-grilled-pizza/

Roasted Sunchokes/ Jerusalem Artichokes

2 tablespoons olive oil or 2 tablespoons coconut oil. 3 lbs jerusalem artichokes (suncokes, Very well scrubbed sliced into 1/4 slices and rinsed again and left in water till ready to). 14 teaspoon cumin seed. 14 teaspoon anise seed. 14 teaspoon fennel seed. 14 teaspoon caraway seed. 14 teaspoon cardamom seed (all seeds can be used or mix and match enough to equal 1 1/4 teaspoon of seeds). 6 garlic cloves, sliced. 12 teaspoon salt. 1 teaspoon finely minced fresh rosemary. fresh cracked pepper.

Preheat oven to 425. Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil. On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole. Add remaining ingredients to the seeds, toss to combine. Distribute the seeds mixture on the sunchokes. Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato. Garnish with additional seeds and rosemary.

olive oil. jerusalem artichokes. cumin seeds. anise seed. fennel seeds. caraway seeds. cardamom seeds. garlic cloves. salt. fresh rosemary. fresh cracked pepper.

http://www.food.com/recipe/roasted-sunchokes-jerusalem-artichokes-489349

Ruby Red Grapefruit Sour Cream Cake

1 cup Granulated White Sugar. 2 Tablespoons Ruby Red Grapefruit Zest. 2 whole Large Eggs. 3 Tablespoons Freshly Squeezed Ruby Red Grapefruit Juice, Strained. 13 cups Butter, Melted. 1- 1/2 cup All-purpose Flour. 1 teaspoon Kosher Salt. 1 teaspoon Baking Powder. 1/2 cups Sour Cream. 2 Tablespoons Whole Milk. 1 cup Powdered Sugar. 1 Tablespoon Heaping Sour Cream. 1 Tablespoon To 2 Tablespoons Whole Milk.

Preheat your oven to 350 degrees F and line an 8x5 loaf pan with parchment paper, then spray with cooking spray (I use my Misto). In a large bowl combine the sugar and grapefruit zest. Use your fingers and rub the zest into the sugar until it resembles wet sand. Add the eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated. In a separate bowl, combine the flour, salt and baking powder. Give it a good whisk to remove and clumps. In a small bowl or measuring cup; combine the sour cream and milk and stir until combined. Starting with the flour and ending with sour cream/milk mixture, alternately add 1/3 of each until everything is mixed in well. Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before running a knife along the edge and using the parchment paper to lift the cake out of the pan. Let the cake cool completely on a wire rack. Meanwhile, make the glaze by combining the powdered sugar, sour cream and thinning it out with the milk. Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes. Slice and serve!

granulated sugar. grapefruit zest. eggs. ruby red grapefruit juice. butter. all - purpose flour. kosher salt. baking powder. sour cream. whole milk. powdered sugar. sour cream. whole milk.

http://tastykitchen.com/recipes/desserts/ruby-red-grapefruit-sour-cream-cake/

Pork Loin Roulade Sandwiches with Figs & Grapes

1 Tablespoon Minced Thyme. 1 Tablespoon Minced Rosemary. 6 cloves Garlic, Minced. 1/4 cups Chopped Parsley. 2 Tablespoons Lime Zest. 1 Tablespoon Olive Oil. 1 Tablespoon Butter. 1/2 cups Diced Onion. 3/4 cups Chopped Figs. 3/4 cups Champagne Grapes. 2- 1/2 pounds Pork Loin. 1- 1/2 teaspoon Salt, Divided. 1 teaspoon Freshly Cracked Black Pepper, Divided. 5 Feet Butcher's Twine. 4 whole Ciabatta Sandwich Rolls. 1/4 cups Dragon Fruit. 1 Tablespoon Lime Juice. 1 Tablespoon Olive Oil. 2 cups Arugula. 2 Tablespoons Butter. 2 Tablespoons Flour. 1/2 cups Coconut Water. 1/2 cups White Wine (I Used A Sweet Riesling). 1/2 cups Chicken Stock.

Note: Youll also need at least 5 feet of butchers twine and 2 large sheets of aluminum foil for this recipe. For the roulade: Preheat oven to 450 degrees F. In a small bowl, combine the thyme, rosemary, garlic, parsley, and lime zest. Set aside. In a skillet over medium-high heat, add the olive oil, butter and onion, and cook for about 5-7 minutes until the onions are translucent. Turn the heat down to medium, and add the figs and grapes. Cook until the figs have started to break down, and the grapes have begun to wilt, about 7 minutes more. Remove the skillet from the heat and combine with the herb mixture. Butterfly the pork loin by cutting into it length-wise, on the diagonal, going about 3/4 of an inch deep. Continue to run your knife along the initial cut, essentially rolling out the pork as you make the cut. What we want to end up with is a square of pork, about 3/4 of an inch thick. Once you have the pork rolled out, season it with half of the salt and pepper, then add the fig mixture, spreading evenly over the pork, leaving an inch at one side free of filling at the top. Start rolling from the bottom, being careful to not let the filling get squeezed out. Once its rolled, up, secure the roulade with butchers twine, tying around one end with a knot. Work your way down the roulade, making a loop every inch or so, until you arrive at the other end, and secure it with the final knot. Season the outside of the roulade with the remaining salt and pepper. Place the roulade on a roasting rack in a roasting pan, and put it in the oven for 20 minutes until the roulade begins to brown. Turn the oven down to 350 degrees F, and cover the roast with aluminum foil. Cook for an hour longer, or until the center of the roulade reaches 160 degrees F. Remove from the oven, place in a skillet, and cover with aluminum foil, allowing the roast to rest for 10 minutes. For the greens: Place the dressing ingredients (everything except the greens) in a blender or small food processor and pulse until well mixed. Pour the dressing over the greens and toss well. Set aside. For the gravy: Once the roulade has finished resting, remove it from the skillet to a serving platter. Heat the skillet over medium-high heat, with any juices from the resting roulade, and melt the butter. Add the flour, and with a whisk, combine, and cook for about a minute. Slowly add in the coconut water while continuing to whisk, and do the same with the wine and chicken stock. Simmer for 5-10 minutes, or until the gravy thickens. For the assembly: Split four ciabatta rolls, and spoon a little gravy on each side. Place slices of the roulade on the bottom of the roll, top with a little more gravy, then add the dressed greens and enjoy!

thyme. rosemary. garlic cloves. parsley. lime zest. olive oil. butter. diced onions. figs. champagne grapes. pork loin. salt. cracked black pepper. kitchen twine. sandwich buns. dragon fruit. lime juice. olive oil. arugula. butter. flour. coconut water. white wine. chicken stock.

http://tastykitchen.com/recipes/main-courses/pork-loin-roulade-sandwiches-with-figs-grapes/

Paris Bread

1 Italian bread (cut in half lengthwise). margarine. Dijon mustard (we use French's) or sweet onion (we use French's). 1 cup cheddar cheese, shredded. 12 lb side bacon, cooked diced. 2 green onions, chopped. 5 chives, minced.

Cut bread lengthwise and spread lightly with margarine. Spread mustard on bread. Sprinkle cheddar on both halves. Sprinkle chopped bacon. Sprinkle onion and chives. Place on a cookie sheet and broil until cheese is melted and bread looks toasted!

Italian bread. margarine. Dijon mustard. cheddar cheese. side bacon. green onions. chives.

http://www.food.com/recipe/paris-bread-201235

Sundried Tomato Hummus

1 can (15 Oz. Size) Chickpeas. 7 Tablespoons Chickpea Canning Liquid (or Water). 2 cloves Garlic. 1/2 cups Sun Dried Tomatoes. 2 Tablespoons Lime Juice. 3 Tablespoons Tahini Paste. 1/2 teaspoons Salt.

Drain chickpeas, but reserve canning liquid. Toss everything (start with 7 tablespoons of chickpea canning liquid; add more to your preference) in a food processor and blend until smooth. Adjust salt to taste. Enjoy with veggies!

chickpeas. liquid. garlic cloves. sun - dried tomatoes. lime juice. tahini paste. salt.

http://tastykitchen.com/recipes/appetizers-and-snacks/sundried-tomato-hummus/

Buffalo Chicken Tacos

1 12 tablespoons butter. 14 cup Frank's red hot sauce. 3 cups shredded roasted chicken. 8 (6 inch) crunchy taco shells, warmed (or corn tortillas). 2 cups shredded romaine lettuce. blue cheese, crumbles. sliced green onion, garnish. creamy blue cheese dressing, garnish (optional). sliced celery, garnish (optional).

In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate. Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.

butter. Frank's red hot sauce. chicken. taco shells. romaine lettuce. blue cheese. green onions. blue cheese dressing. celery.

http://www.food.com/recipe/buffalo-chicken-tacos-517662

Festive Yellow Rice

1 kg long grain rice. 4 tablespoons oil. 2 large onions, finely sliced. 3 garlic cloves, finely chopped. 8 cups coconut milk. 4 teaspoons salt. 2 teaspoons ground turmeric. 6 curry leaves. banana leaves or bamboo leaves, for serving. marbled egg (recipe 24091). 2 green cucumbers, sliced. 3 fresh red chilies. 3 fresh green chilies.

If rice needs washing, wash well beforehand and allow to drain at least 1 hour. Heat oil in a large sauce pan with a well-fitting lid. Fry onions and garlic until onions are soft and golden, stirring frequently to prevent burning. Add rice and fry for a minute or two, then add coconut milk, salt, turmeric and elave for flavouring. Bring to the boil, stirring with a long spoon. As soon as liquid comes to the boil, turn heat very low, cover tightly with lid and allow to steam for 20 minutes. Uncover, quickly stir in with a fork any coconut mild that remains unabsorbed around edge of pan, replace lid and leave on same low heat for a further 3 minutes. Turn off heat, uncover and allow steam to escape and rice to cool slightly. Remove leaves used for flavouring and gently fork rice onto a large platter or a tray lined with well washed banana or bamboo leaves. Shape into a cone, pressing firmly. Use pieces of greased banana leaf or foil to do this. Sarround with marbled eggs, halved, sliced green cucumber and fresh chilies for decoration.

long grain rice. oil. onions. garlic cloves. coconut milk. salt. ground turmeric. curry leaves. banana leaves. eggs. cucumbers. red chilies. fresh green chilies.

http://www.food.com/recipe/festive-yellow-rice-221567

Tomato Onion Pork Chop

1 tablespoon corn oil. 4 pork chops. 1 medium onion, chopped. 1 cup water. 1 package knorr tomato basil soup mix. 12 cup brown sugar. 4 teaspoons Worcestershire sauce.

In skillet, heat corn oil over medium heat, add chops& onion, brown. set chops aside. Add remaining ingradiants; stirring constantly, bring to a boil, return chops to skillet. Reduce heat and simmer 20 minutes or until tender. Spoon sauce over pork chops. (and mashed potatoes if you choose).

corn oil. pork chops. onion. water. brown sugar. Worcestershire sauce.

http://www.food.com/recipe/tomato-onion-pork-chop-93614

Sweet Rice Salad

1 cup raw rice. 3 -4 cups milk. 12 cup sugar. 8 ounces Cool Whip. 1 (12 ounce) box frozen raspberries in light syrup.

Mix rice, sugar and three cups of milk and cook in double boiler for an hour or until rice is tender. You may need to add more milk. Add only enough milk to keep rice moist. Chill rice and then mix in cool whip and raspberries. Cooking time does not include time to chill.

raw rice. milk. sugar. Cool Whip. frozen raspberries in light syrup.

http://www.food.com/recipe/sweet-rice-salad-407318

Ww French Toast

4 slices whole wheat bread. 12 cup Egg Beaters egg substitute. 2 tablespoons nonfat milk. 1 teaspoon Splenda sugar substitute. 12 teaspoon vanilla extract. 14 teaspoon cinnamon. spritz nonstick cooking spray.

Preheat a non stick griddle pan, frying pan, or electric griddle to medium high heat. Mix well egg, milk, splenda, vanilla, and cinnamon. Soak bread in egg mixture until just absorbed. Spray pan lightly with non-stick spray. Cook soaked bread on each side until golden brown and egg is cooked (about 3 minutess per side).

whole wheat bread. Egg Beaters egg substitute. nonfat milk. Splenda sugar substitute. vanilla extract. cinnamon. nonstick cooking spray.

http://www.food.com/recipe/ww-french-toast-152378

Zhong-Xi Breakfast

2 whole Eggs. 1 pinch Salt. 3 Tablespoons Peanut Oil. 1 clove Garlic, Finely Chopped. 1 teaspoon Finely Chopped Ginger. 1 teaspoon Brown Sugar. 3 whole Red Cherry Tomatoes, Washed And Cut In Half. 1 teaspoon Soy Sauce. 1 teaspoon Rice Vinegar. 1 teaspoon Sesame Oil. 4 whole Yellow Cherry Tomatoes. 1 Tablespoon Chopped Parsley.

In a bowl, lightly beat eggs with a pinch of salt. In a skillet, heat 1 tablespoon of peanut oil. When hot, pour in the eggs.Let cook for a minute or so, till the eggs start solidifying. Then with a wooden spoon, push the edge in so that the soggy, uncooked eggs can touch the pan. When the eggs are almost cooked but the center is still soft, fold your omelet in half and place it on a plate. In the same skillet (dont wash it), add the remaining 2 tablespoons of peanut oil and heat till really hot. Throw in chopped garlic and ginger, stir for a minute or so. Then add the sugar and let it caramelize. Add in the tomatoes and cook till they start getting soft (about 1 minute). Pour in soy sauce, rice vinegar and sesame oil; stir all the ingredients together. Remove from heat and pour the tomatoes with its cooking oil on top of your omelet. Garnish with freshly chopped parsley.

eggs. salt. peanut oil. garlic clove. ginger. brown sugar. cherry tomatoes. soy sauce. rice vinegar. sesame oil. yellow cherry tomatoes. parsley.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/zhong-xi-breakfast/

Sopaipilla Cheesecake

2 (8 ounce) cans crescent rolls. 2 (8 ounce) packages cream cheese. 1 cup sugar. 12 cup butter, melted. 34 cup sugar. cinnamon.

Preheat oven to 350. In an 8 x 11 dish, unroll 1 can of crescent rolls, making 1 solid layer. Cream together 1 cup sugar and cream cheese. Pour over crescent rolls. Unroll other can of crescent rolls to form top crust. Pour melted butter over top of crescent rolls. Sprinkle with cinnamon and 3/4 cup of sugar. Bake in 350 oven until crescent rolls are done.

crescent rolls. cream cheese. sugar. butter. sugar. cinnamon.

http://www.food.com/recipe/sopaipilla-cheesecake-181438

Amazing Cranberry Sauce

1 (12 ounce) package fresh cranberries. 1 1/4 cups dark brown sugar. 1/4 cup lime juice. 3 tablespoons chopped fresh cilantro. 1 1/2 tablespoons bloody mary mix (such as Bloody Amazing Island Seasoning). 1 1/2 tablespoons minced shallot. 1 1/2 teaspoons minced garlic.

Combine cranberries, brown sugar, lime juice, cilantro, bloody mary mix, shallot, and garlic in a food processor; pulse until mixture has the consistency of salsa. Pour sauce into a bowl, cover with plastic wrap, and refrigerate 8 hours to overnight.

fresh cranberries. dark brown sugar. lime juice. fresh cilantro. bloody mary mix. shallots. garlic.

http://allrecipes.com/recipe/amazing-cranberry-sauce/

11 Secret Herbs and Spices( Kfc Copycat)

2 tablespoons paprika. 1 tablespoon onion salt. 1 teaspoon celery salt. 1 teaspoon rubbed sage. 1 teaspoon garlic powder. 1 teaspoon ground allspice. 1 teaspoon ground oregano. 1 teaspoon chili powder. 1 teaspoon black pepper. 1 teaspoon basil leaves, crushed. 1 teaspoon marjoram leaves, crushed finely.

Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work good). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity. (makes about 1/3 cup) To Use: Mix together 4 teaspoons mixture, 1 cup flour, 2 Tbls. packed light brown sugar and 1 teaspoons salt. Place in a doubled plastic food bag and add chicken to coat. Fry, drain on paper towels, serve!

paprika. onion salt. celery salt. rubbed sage. garlic powder. ground allspice. ground oregano. chili powder. black pepper. basil leaves. marjoram leaves.

http://www.food.com/recipe/11-secret-herbs-and-spices-kfc-copycat-133784

Pan Fried Steak with Sauce

14 teaspoon sea salt. 14 teaspoon fresh ground black pepper. 1 lb sirloin steak. 1 tablespoon butter. 12 teaspoon garlic, minced. 1 medium sweet onion, finely chopped. 3 cups small brown button mushrooms, sliced. 12 teaspoon thyme, dried. 2 tablespoons flour. 1 cup beef stock. 1 cup milk. 1 tablespoon prepared horseradish (or dijon mustard). 18 cup parsley, fresh chopped.

Rub salt and pepper on both sides of steak. In large pan melt butter and brown steak well on both sides. (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside. Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown. Add flour and cook for 1 minute. Add in beef stock, milk and horseradish. Reduce heat and simmer, stir for 5 minutes until sauce thickness. Add steak and juice, simmer for 5 minutes. Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste. Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

sea salt. fresh ground black pepper. sirloin steaks. butter. garlic. sweet onion. brown button mushrooms. thyme. flour. beef stock. milk. prepared horseradish. parsley.

http://www.food.com/recipe/pan-fried-steak-with-sauce-89251

Cold Buttermilk Borscht

4 whole Beets. 1 whole Cucumber. 1 quart Buttermilk. 4 Tablespoons Chopped Fresh Dill. 3 Tablespoons Fresh Squeezed Lemon Juice. 2 whole Hard Boiled Eggs For Garnish.

Wash and scrub beets REALLY WELL! This is important; you want to remove all the dirt, as you will use the beet cooking liquid as a soup base. Place beets in large pot cover with water and bring to a boil. Simmer roughly 35 minutes until beets are tender when pierced with a fork. Strain and reserve the liquid. When cool enough to handle, peel (skins should slip off easily). Roughly chop 2 beets and place in a blender with 2 cups reserved liquid. Puree until smooth. Grate remaining beets. In a large bowl, add beet puree and grated beets. Peel, seed and finely chop cucumber; add to bowl along with the rest of the ingredients. Season with salt and pepper. Chill. Serve with chopped boiled eggs as garnish.

beets. cucumber. buttermilk. fresh dill. lemon juice. hard - boiled eggs.

http://tastykitchen.com/recipes/soups/cold-buttermilk-borscht/

Sugar-Crusted Chocolate Cookies

1 34 cups all-purpose flour. 12 cup unsweetened cocoa. 1 pinch salt. 12 cup unsalted butter, cut into tbsp. 2 tablespoons unsalted butter, cut in half. 34 cup powdered sugar. 2 tablespoons powdered sugar. 2 tablespoons cold milk. 1 teaspoon vanilla. 1 large egg white. 12 cup granulated sugar.

In food proceessor, pulse flour, cocoa, and salt. Add all butter and process until sandy, about 3 minutes. Add all powdered sugar, milk, and vanilla, and process until a firm dough forms. Transfer dough to 2 sheets of plastic wrap and form into two 7" logs, about 1 1/2" thick. Wrap in plastic and refrigerate until very firm, at least 4 hours or overnight. Preheat oven to 350 degrees. Position racks in upper and lower thirds of oven. Line 2 large baking sheets with parchment paper. Beat egg white in a small bowl. Sprinkle granulated sugar in a 7" square on a sheet of wax paper. Brush the cookie logs with the egg white and roll them in the sugar, pressing to help sugar adhere. Cut logs into 1/4" slices and place on baking sheets about 1/2" apart. Bake cookies for about 20 minutes, until just firm to touch; shift the sheets from top to bottom and front to back of oven hafway through for eveb baking. Transfer baking sheets to racks to cool. Store cookies in airtight container for up to 2 weeks.

all - purpose flour. unsweetened cocoa. salt. unsalted butter. unsalted butter. powdered sugar. powdered sugar. milk. vanilla. egg white. granulated sugar.

http://www.food.com/recipe/sugar-crusted-chocolate-cookies-347172

Banana Macadamia Nut Muffins

1 12 cups flour. 1 12 teaspoons baking soda. 14 teaspoon salt. 1 teaspoon cinnamon. 1 14 cups mashed bananas (about 3 large). 12 cup sugar. 14 cup dark brown sugar. 12 cup melted butter. 14 cup milk. 1 large egg. 1 teaspoon vanilla. 1 cup unsalted macadamia nuts, toasted and chopped.

Preheat oven to 350 and grease or place cupcake liner papers in 12 muffin cups. Sift first 4 ingredients into a large bowl. Combine bananas, both sugars, butter, milk, egg and vanilla in a medium bowl. Mix into dry ingredients, then fold in half of nuts. Divide batter among prepared muffin cups and and sprinkle tops with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to wire rack and let cool.

flour. baking soda. salt. cinnamon. mashed bananas. sugar. dark brown sugar. butter. milk. egg. vanilla. unsalted macadamia nuts.

http://www.food.com/recipe/banana-macadamia-nut-muffins-120574

Taco Salad in a Baked Tortilla Bowl with Sour Cream Dressing

1 pound Lean Ground Turkey. 1 package (1 Oz. Packet) Taco Seasoning. 1 can (15 Oz. Can) Light Kidney Beans, Rinsed. 1 can (15 Oz. Can) Pinto Beans, Rinsed. 1/2 whole Tomato, Diced. 1/2 whole Avocado, diced. 4 whole Pepperoncini, Diced. 1/2 whole Onion, Diced. 6 ounces, weight Canned Black Sliced Olives. 4 whole Burrito Sized Tortillas. 8 ounces, weight Light Sour Cream. 1 Tablespoon Ranch Dressing. 2 dashes Cumin. 1 teaspoon Salt. 2 dashes Cayenne Pepper. 1/2 whole Avocado, diced. 1/2 whole Jalapeno, Diced. 2 ounces, weight Cheddar Cheese, Shredded.

Turkey: Brown turkey and season with taco seasoning according to package directions. Keep turkey warm until ready to serve. Salad: Mix the pinto and kidney beans with the diced tomato, avocado, pepperoncini, onion, and olives. Set aside. Taco shell: Take empty cans from pinto and kidney beans and remove their labels, rinse them thoroughly, and place them open end down on a cookies sheet. Spray both sides of tortillas liberally with cooking spray and center them over the cans. Make 4 creases in the tortilla to make a bowl shape and then bake at 375 degrees for about 15 minutes or until crisp. Sour cream dressing: In a food processor mix sour cream with ranch dressing, cumin, salt, cayenne pepper, avocado, and jalapeno and process until all ingredients are well blended. To assemble: Fill a tortilla bowl 2/3 full with salad mixture then top with turkey, cheese, and sour cream dressing.

lean ground turkey. taco seasoning. light kidney beans. pinto beans. whole tomato. avocado. pepperoncini peppers. onion. sliced ripe olives. tortillas. light sour cream. ranch dressing. cumin. salt. cayenne pepper. avocado. jalapeno. cheddar cheese.

http://tastykitchen.com/recipes/salads/taco-salad-in-a-baked-tortilla-bowl-with-sour-cream-dressing/

Made in the Usa Jell-O Cake

12 graham crackers (crushed fine). 34 cup sugar. 5 tablespoons unsalted butter (melted & cooled). 2 (6 ounce) boxes Jello gelatin (1 raspberry & 1 berry blue). 6 cups boiling water. 6 ounces pineapple juice. 14 ounce gelatin (unflavored). 2 cups heavy cream. 1 teaspoon vanilla extract. 18 teaspoon salt.

In 2 large bowls wisk each box of Jell-O with 3 cups boiling water until dissolved. Pour into 4 loaf pans and refrigerate until set, about 4 hours. Once Jell-O has solidified, cut into 1/2-inch cubes and keep chilled. Stir graham cracker crumbs, 1/4 cup of sugar and melted butter in bowl until it resembles wet sand. Press graham cracker mixture into bottom of lightly greased 9-inch springform pan and bake at 325 degrees until edges are golden brown, 12-15 minutes. Cool on wire rack. Combine 1/4 cup of pineapple juice and gelatin in bowl. Microwave, stirring occasionally until gelatin is dissolved, 1 to 3 minute. Slowly wisk in remaining pineapple juice. With an electric beater whip heavy cream, vanilla, salt and 1/2 cup sugar until stiff peaks form. Reduce speed to low and slowly add pineapple juice mixture until combined. Gently fold 3 loaf pans of Jell-O cubes into cream mixture. The extra pan of Jell-O cubes are for snacking. Scrape onto graham cracker crust in prepared sprigform pan and refrigerate overnight. Cook time for this recipe is chilling time.

graham crackers. sugar. unsalted butter. Jello gelatin. boiling water. pineapple juice. gelatin. heavy cream. vanilla extract. salt.

http://www.food.com/recipe/made-in-the-usa-jell-o-cake-452919

Oven Baked Split Pea and Lentil Soup

12 cup split peas. 12 cup lentils. 5 cups chicken broth or 5 cups vegetable broth. 14 cup sliced carrot. 14 cup sliced celery. 1 medium sweet red pepper, chopped. 1 medium onion, chopped. 1 bay leaf. 1 teaspoon ground cumin. 14 teaspoon salt and pepper. 14 cup plain yogurt. 14 cup chopped unpeeled cucumber.

Rinse and drain split peas and lentils. In a Dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper. Bake uncovered, in a 350 degree oven, about 2 hours or until lentils and split peas are tender. Check seasoning and add salt& pepper if necessary Remove bay leaf. Place in soup bowls and top each serving with yogurt and cucumber. Serves four.

split peas. lentils. chicken broth. carrots. celery. sweet red pepper. onion. bay leaf. ground cumin. salt and pepper. plain yogurt. cucumbers.

http://www.food.com/recipe/oven-baked-split-pea-and-lentil-soup-50897

Jalapeno Popper Cups

15 frozen miniature phyllo tart shells. 4 ounces cream cheese, softened. 12 cup cheddar cheese, shredded. 2 jalapeno peppers, seeded and chopped. 1 tablespoon hot pepper sauce. bacon bits.

Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet. Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

frozen miniature phyllo tart shells. cream cheese. cheddar cheese. jalapeno peppers. hot pepper sauce. bacon bits.

http://www.food.com/recipe/jalapeno-popper-cups-432032

Easy Venison Steaks

3 tablespoons flour. 2 teaspoons Mrs. Dash seasoning mix (original). 1 teaspoon garlic salt. 1 teaspoon onion salt. 2 lbs venison steak. 2 tablespoons butter.

Mix together dry ingredients. Coat venison steaks with flour mixture. Melt butter over medium heat. Saute steaks in butter for 10 minutes or until done.

flour. Mrs. Dash seasoning mix. garlic salt. onion salt. venison steak. butter.

http://www.food.com/recipe/easy-venison-steaks-56523

Norris' Sesame Pasta Salad

1 pound spaghetti. 1/2 cup sesame oil. 7 tablespoons honey. 6 tablespoons soy sauce. 1/4 cup corn oil. 2 teaspoons red pepper flakes, or to taste. 1 teaspoon salt. 3/4 cup chopped fresh cilantro, or more to taste. 3/4 cup shaved green onions, or more to taste. 1/3 cup honey-roasted peanuts, or more to taste. 2 tablespoons toasted sesame seeds.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

spaghetti. sesame oil. honey. soy sauce. corn oil. red pepper flakes. salt. fresh cilantro. green onions. honey - roasted peanuts. toasted sesame seeds.

http://allrecipes.com/recipe/norris-sesame-pasta-salad/

Easy Potatoes That Rock Sox!

1 medium potato. 14 cup shredded American cheese (I use fat free). 1 teaspoon butter (I use fat free spray on butter). 1 dash rosemary. 1 dash garlic salt.

Stab the potato with a fork or knife Put the potato in the microwave for 5-7 minutes Cut the potato in half and mash it up with a fork Add toppings in whichever order you would like (I put cheese on 1st so it can melt) Enjoy! :D

potato. American cheese. butter. rosemary. garlic salt.

http://www.food.com/recipe/easy-potatoes-that-rock-sox-76805

Stuffed Cherry Tomato Tapas

3 ounces Spanish olives with pimento. 1 teaspoon drained capers. 1 teaspoon brandy. 14 teaspoon grated lemon zest. 2 tablespoons extra virgin olive oil. 24 cherry tomatoes. freshly chopped parsley (to garnish).

Place the olives in a food processor and process until finely chopped. Add the remaining tapenade ingredients and process until olives are minced. With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard. Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell. To serve - transfer to a serving platter and garnish with the parsley. Serve cold.

Spanish olives with pimento. capers. brandy. lemon zest. extra virgin olive oil. cherry tomatoes. parsley.

http://www.food.com/recipe/stuffed-cherry-tomato-tapas-236016

Easy Bake Oven Tropical Punch Cake Mix

1 cup sugar. 1 12 cups flour. 1 teaspoon baking soda. 12 teaspoon salt. 1 teaspoon tropical punch unsweetened flavored drink mix (Kool-aid). 13 cup shortening.

In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 10 packages Cake Mix. ----------------------------. TO USE:. 1 pkg. Children's Tropical Punch Cake Mix (above). 4 teaspoons water. Preheat oven for 15 minutes. Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost with Children's White Frosting if desired.

sugar. flour. baking soda. salt. unsweetened flavored drink mix. shortening.

http://www.food.com/recipe/easy-bake-oven-tropical-punch-cake-mix-156133

Indonesian Vegetable Salad With Peanut Sauce

2 tablespoons vegetable oil. 1 ounce shallots, finely diced. 2 garlic cloves, finely chopped. 2-3 fresh red chilies, finely chopped. 5 heaped tablespoons unsweetened, organic peanut butter or 5 tablespoons ground, roasted (but not salted) peanuts. 1 3/4 cups canned coconut milk or water. juice of 1/2-1 lime or lemon or tamarind paste. 9 ounces new potatoes, quartered or halved. 1 teaspoon ground turmeric. salt. 3 eggs, boiled. 1/2 small cauliflower, divided into florets. 3 1/2 ounces green beans. 3 1/2 ounces bean sprouts. 1/2 cucumber, sliced thickly. 1/2 cos or romaine lettuce, sliced. 3 1/2 ounces tofu, sliced into fingers and well drained (optional). 2 tablespoons roughly chopped cilantro leaves. large handful of fish crackers.

Heat the oil over a medium heat and cook the shallots until soft. Throw in the garlic, chilis and ginger, and cook for a minute or two. Add the soy sauce, sugar, peanut butter or ground peanuts, and stir around for a moment. Now add the coconut milk (which I strongly recommend) or water to the sauce and bring it to the boil, then simmer for about 15 minutes to thicken. Remove from the heat and add your citrus juice or tamarind. Taste. Add more soy, sugar, sour juice and chili until you have a really fresh and feisty sauce. Set aside.

vegetable oil. shallots. garlic cloves. red chilies. peanuts. coconut milk. limes. new potatoes. ground turmeric. salt. eggs. cauliflower. green beans. bean sprouts. cucumber. romaine lettuce. tofu. cilantro leaves. cracker.

http://www.foodrepublic.com/recipes/indonesian-vegetable-salad-with-peanut-sauce-recipe/

Rajas Con Queso

5 -6 fresh poblano peppers. 3 tablespoons corn oil. 2 large onions, halved and sliced about 1/4 inch thick. 1 (16 ounce) container sour cream. chicken bouillon granule, to taste. 1 12 cups oaxaca mozzarella cheese, cut into small cubes.

Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2 inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules. When the cream is hot, turn off the burner and add the cheese. Cover immediately until cheese melts.

poblano peppers. corn oil. onions. sour cream. chicken bouillon granules. mozzarella cheese.

http://www.food.com/recipe/rajas-con-queso-109775

Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette

1 12-ounce head radicchio, halved, cored, very thinly sliced. 3 cups (packed) arugula. 1/2 cup thinly sliced drained oil-packed sun-dried tomatoes. 2 tablespoons fresh lemon juice. 1/4 cup olive oil. 6 tablespoonspine nuts, toasted. 9 ounces smoked mozzarella, cut into 1/8- to 1/4-inch-thick slices.

Mix radicchio, arugula, and tomatoes in large bowl. Place lemon juice in small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper. Add to salad; toss. Divide among 6 plates. Sprinkle salads with nuts. Serve with cheese.

radicchio. arugula. sun - dried tomatoes packed in oil. fresh lemon juice. olive oil. nuts. smoked mozzarella cheese.

http://www.epicurious.com/recipes/food/views/arugula-and-smoked-mozzarella-salad-with-lemon-vinaigrette-106105

Cranberry,Apple Spiced Tea

2 quarts cranberry juice. 2 quarts apple juice. 1 cup pineapple juice. 14 cup honey. 3 cups water. 1 orange, studded with (or lemon slices). clove (optional). 4 cinnamon sticks (optional). 12 nutmeg, freshly ground (optional). 10 cardamom pods (optional). 1 slice ginger (optional). 5 whole allspice (optional). 20 fluid ounces rum, 1 per mug (optional).

Put all ingredients in a slow cooker on low. I usually do the night before and wake to the wonderful scents coming from my kitchen.

cranberry juice. apple juice. pineapple juice. honey. water. orange. cloves. cinnamon sticks. nutmeg. cardamom pods. ginger. whole allspice. rum.

http://www.food.com/recipe/cranberry-apple-spiced-tea-48626

Chicken Florentine Lasagna Rolls

1 dash Olive Oil. 6 whole Boneless Skinless Chicken Tenders, Diced Small. 14 whole Grape Tomatoes, Halved. 1/2 whole Onion, Peeled And Diced Small. 1 Tablespoon Minced Garlic. 1 sprig Fresh Rosemary Leaves, Removed From Stem And Finely Chopped. Salt, As Needed For Seasoning. 1 pinch Crushed Red Pepper. 1 pinch Dried Oregano. 1/4 cups White Wine. 2- 1/2 cups Baby Spinach Leaves. 20 whole Lasagna Noodles. 2 containers (15 Oz. Size) Ricotta Cheese. 1 whole Egg. 1 pinch Nutmeg. 1 Recipe Of Bechamel Sauce (see Related Post Or My TastyKitchen Recipe Box). 1 cup Freshly Grated Asiago Cheese. 1 cup Freshly Grated Parmesan Cheese.

1. Get a large pot of water on the stove to boil for the lasagna and salt it generously. While it comes to a boil, prepare the chicken filling. In a large cast iron skillet heat the olive oil over medium high heat. Add the diced chicken and let it cook through for about 5 minutes, then add the grape tomatoes, onion, garlic, rosemary, a pinch of salt, the pinch of crushed red pepper and the dried oregano. Let the veggies soften for a minute with the chicken and then deglaze the pan with the white wine. Let the wine cook off for a couple of minutes. Take the pan off of the heat and stir in the spinach to let it gently wilt into the mixture. Set the mixture aside to cool for a couple of minutes. 2. Cook the lasagna in the boiling water for about 8-10 minutes, until it is tender. While the lasagna cooks, combine the ricotta, eggs, nutmeg, cooled chicken mixture and a big pinch of salt in a big bowl and stir to finish the filling. Take a large lasagna pan (a deep 9x13 or even bigger) and lightly grease the bottom with a little of the bechamel sauce. 3. The lasagna noodles should be about done at this point, drain them and quickly separate them before they start to stick together. Lay them out on a clean work surface. Evenly spread 1/4 cup of the chicken Florentine filling along the length of each noodle, then roll them up tightly and place them seam side down in the prepared lasagna pan. Pour the rest of the bechamel sauce evenly over the top of each noodle, then sprinkle a generous top layer of the freshly grated Asiago cheese and parmesan cheese. 4. At this point, the tray of lasagna rolls can be covered and refrigerated overnight for an easy make ahead meal. When it is about time to serve, get the tray into a 350 F oven to bake for about 25-30 minutes to let it bubble and heat through completely. Take it out when its done, let it cool for a minute, and then serve immediately!

olive oil. chicken tenders. grape tomatoes. onion. garlic. fresh rosemary leaves. salt. crushed red pepper flakes. dried oregano. white wine. baby spinach leaves. lasagna noodles. ricotta cheese. egg. nutmeg. bechamel sauce. asiago cheese. parmesan cheese.

http://tastykitchen.com/recipes/main-courses/chicken-florentine-lasagna-rolls/

Stuffing-Coated Baked Chicken

1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can celery soup, undiluted. 34 cup seasoned stuffing mix, such as Stove Top. 2 (4 ounce) boneless skinless chicken breasts. 1 tablespoon butter, melted.

Wash the chicken breasts and pat dry. Salt and pepper to taste. In a shallow bowl, pour the soup and completely coat the chicken breasts with the soup. Let it sit for a few minutes. Place the stuffing mix in a zip-top bag and crush slightly with a rolling pin. Place each breast in the bag and toss to make sure each is coated well. It might work better for you to pour the crumbs in a bowl and roll the breasts. Place the breasts in a shallow baking dish sprayed with non-stick spray and drizzle with the melted butter. Bake at 375 uncovered until the juices run clear.

condensed cream of chicken soup. seasoned stuffing mix. boneless skinless chicken breasts. butter.

http://www.food.com/recipe/stuffing-coated-baked-chicken-143770

Butter-Maple Roasted Carrots With Garden Thyme

3 tablespoons butter. 14 cup water. 2 teaspoons salt. 2 teaspoons pepper. 1 garlic clove, minced. 14 teaspoon cayenne pepper. 12 cup brown sugar. 14 cup maple syrup. 2 sprigs fresh thyme. 2 lbs baby carrots.

Heat butter, water, salt, pepper, garlic, cayenne, brown sugar and maple syrup together in a small pan. Place carrots and thyme in a greased baking dish. Evenly coat carrots with the maple mixture. Cover with foil and bake at 350 for 1 hour 15 minute. Remove foil and bake for another 25 minutes, until slightly browned and carmelized.

butter. water. salt. pepper. garlic clove. cayenne pepper. brown sugar. maple syrup. fresh thyme. baby carrots.

http://www.food.com/recipe/butter-maple-roasted-carrots-with-garden-thyme-264711

Moroccan Style Chicken in a Jar

1 tablespoon cumin. 1 tablespoon turmeric. 1 tablespoon paprika. 1 tablespoon coriander. 1 tablespoon garlic salt. 1 tablespoon dried onion. 1 teaspoon crushed red pepper flakes (adjust to taste). 2 teaspoons chicken bouillon (or 2 cubes, crushed). 12 cup dried apricot, chopped (optional). 1 tablespoon olive oil. 2 lbs boneless skinless chicken breasts, cut into bite sized pieces. 2 cups water.

To make mix: Mix ingredients together, and put into an airtight container. Will store for 6 months. To make Moroccan Style Chicken: Combine mix with oil and chicken in a gallon sized ziploc bag, and squoosh around to thoroughly coat chicken and apricots. Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer. Brown chicken; turn and brown other side, about 4 minutes per side. Add water; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes. NOTE: If you are mixing up a multiple of this recipe, you can use about 1 T. of the spice mix, 1/2 T. apricots, and 1/4 pound of chicken for each serving.

cumin. turmeric. paprika. coriander. garlic salt. dried onion. crushed red pepper flakes. chicken bouillon. dried apricots. olive oil. boneless skinless chicken breasts. water.

http://www.food.com/recipe/moroccan-style-chicken-in-a-jar-270477

Hawaiian Flanken Short Ribs Made in Clay Pot

2 tablespoons chili paste. 1 inch ginger, chopped finely. 2 tablespoons brown sugar. 2 tablespoons sesame oil. 1 tablespoon fish sauce. 1 garlic clove, finely chopped. 14 teaspoon ground allspice. 1 teaspoon soy sauce. 15 ounces beef broth. salt and pepper. 2 -3 lbs beef short ribs, flanken cut.

Soak Unglazed Clay Pot ( top and bottom. in water for 20 minutes - use a medium size one. Combine 1st 8 ingredients into a paste. Rub paste all over and on all sides of short ribs. Put into soaked pot and pour broth over. Put cover over and place into a cold oven. Turn up to 400F Cook for 3 hours.

chili paste. ginger. brown sugar. sesame oil. fish sauce. garlic clove. ground allspice. soy sauce. beef broth. salt and pepper. beef short ribs.

http://www.food.com/recipe/hawaiian-flanken-short-ribs-made-in-clay-pot-457882

Summer Melon Salad: Cantaloupe, Bocconcini, Prosciutto, and Mint

1 whole Cantaloupe, Ripe. 2 cups Bocconcini Cheese, Cocktail Size (roughly 1" Diameter). 3 slices Prosciutto, Cut Into Thin Strips. 1/4 cups Fresh Mint Leaves, Loosly Packed, Torn Into Pieces By Hand. 1/2 whole Lemon, Juiced. 1 dash Coarse Salt, Or To Taste. 1 dash Fresh Cracked Black Pepper Or To Taste.

Remove the seeds from the cantaloupe, then scoop the flesh into 1 balls with a melon baller (or cut into bite size pieces). You should have about 3 cups worth. In a large bowl, combine the melon balls, bocconcini cheese, cut prosciutto, and torn mint leaves. Add the fresh squeezed lemon juice, along with salt and pepper to taste. Toss the salad and serve immediately.

cantaloupe. bocconcini. prosciutto. fresh mint leaves. lemon. coarse salt. cracked black pepper.

http://tastykitchen.com/recipes/salads/summer-melon-salad-cantaloupe-bocconcini-prosciutto-and-mint/

The Best Chewy Sugar Cookies

1 cup Crisco shortening, butter flavor. 1 12 cups sugar. 3 egg yolks. 2 cups flour. 1 teaspoon baking soda. 1 teaspoon vanilla. 1 teaspoon cream of tartar. 1 teaspoon salt. 12 cup sugar, for rolling.

Preheat oven to 350. In a seperate bowl, combine flour, baking soda, cream of tartar, and salt. Set aside. Cream butter and sugar. Add yolks and vanilla, mix well. A little at a time, add the flour mixture and mix well. Roll into balls. Roll the cookie dough balls in the rolling sugar. Bake for 8 minutes. For a fun twist, you can tint your rolling sugar with food coloring or you can use store bought sprinkles to decorate the cookies.

Crisco shortening. sugar. egg yolks. flour. baking soda. vanilla. cream of tartar. salt. sugar.

http://www.food.com/recipe/the-best-chewy-sugar-cookies-449428

Warming Celery & Carrot Soup

350 g celery ribs, trimmed, washed and cut to 12mm diced lengths. 150 g carrots, washed and grated. 12 g unsalted butter. 450 ml chicken stock (cubes will do). 2 tablespoons levi roots love applesauce. 300 ml whole milk. salt & pepper (to season). 25 ml double cream (Swirl to decorate). 1 pinch dried parsley.

Place butter, diced celery and grated carrot in 2 litre microwaveable bowl and heat on high for 5 minutes. Add stock, stir and return to microwave for further 12 minutes on high. Remove from microwave and liquidise in batches until smooth, adding to large saucepan. For really smooth soup, pass through a sieve to remove the fine celery strands which occasionally remain (only if you are an absolute fanatic and a glutton for work). Add milk, seasoning and Love Apple Sauce (adjusting to taste). Heat to fast simmer then plate up, decorate with a small swirl of cream and a pinch of dried parsley.

celery ribs. carrots. unsalted butter. chicken stock. applesauce. whole milk. salt & pepper. double cream. dried parsley.

http://www.food.com/recipe/warming-celery-carrot-soup-400872

Cherry Muffins

4 Tablespoons Unsalted Butter, Room Temperature. 1/2 cups Sugar. 1/2 teaspoons Almond Extract. 1 cup All-purpose Flour. 1/2 teaspoons Baking Powder. 1/4 teaspoons Baking Soda. 1/4 teaspoons Salt. 1 whole Egg. 1/2 cups Low-fat Cherry Yogurt. 1 cup Fresh Cherries, Pitted And Quartered.

Preheat the oven to 350 degrees F. Line a muffin tin with liners or grease well. Cream the butter, sugar, and almond extract together in an electric mixer fitted with the paddle attachment on medium-high speed. Sift the remaining dry ingredients together into a medium bowl. Add the egg to the butter mixture and blend until combined. Add 1/4 cup of the yogurt to the mixer, followed by half the dry ingredients, mixing and repeating with remaining yogurt and flour mixture. Mix until the batter is just combined. Turn off the mixer and fold in the cherries with a spatula. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then remove to serve or cool completely.

unsalted butter. sugar. almond extract. all - purpose flour. baking powder. baking soda. salt. egg. low - fat cherry yogurt. fresh cherries.

http://tastykitchen.com/recipes/breads/cherry-muffins/

Banana Coconut Daiquiri

3 ounces, fluid Dark Rum. 2 whole Frozen Ripe Bananas. 1/2 cups Coconut Milk. 1/2 whole Lime, Juiced. 3 cups Ice. 13 cups Toasted Coconut.

Place rum, bananas, coconut milk, lime juice and ice in blender and blend. Top with toasted coconut. Cheers!

dark rum. bananas. coconut milk. lime. ice. coconut.

http://tastykitchen.com/recipes/drinks/banana-coconut-daiquiri/

Shredded Brussels Sprout Salad with Citrus Vinaigrette

1 whole Lemon, Juiced. 1 whole Orange, Juiced. 1 whole Shallot, Minced. 1/2 cups Olive Oil. Salt And Pepper. 6 slices Bacon, crisply cooked and crumbled. 24 whole Brussels Sprouts, Stems Removed And Finely Shredded. 1 cup Almonds, Roughly Chopped. 1 cup Pecorino Romano Cheese, Grated.

In a small bowl, briskly whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside. In a serving bowl, toss together the bacon, Brussels sprouts, and almonds. Drizzle with the vinaigrette, sprinkle with grated cheese, and toss to coat. Chill until ready to serve. Store leftovers in the refrigerator up to two days. Note: I attempted to shred the sprouts with a mandoline slicer, but found it was easier to slice the sprouts thinly with my butcher knife and then use my fingers to separate them into finer shreds. Adapted from Pinch of Yum and Michael Chiarello.

lemon. orange. shallot. olive oil. salt and pepper. bacon. Brussels sprouts. almonds. pecorino romano cheese.

http://tastykitchen.com/recipes/salads/shredded-brussels-sprout-salad-with-citrus-vinaigrette/

Portuguese Cod Fish Casserole

2 pounds salted cod fish. 5 large potatoes, peeled and sliced. 3 large onions, sliced. 3/4 cup olive oil. 2 cloves garlic, minced. 1 tablespoon chopped fresh parsley. 1 1/2 teaspoons crushed red pepper flakes. 1 teaspoon paprika. 3 tablespoons tomato sauce.

Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside. Preheat oven to 375 degrees F (190 degrees C). In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole. Bake in preheated oven for 45 minutes, or until potatoes are tender.

salt cod fish. potatoes. onions. olive oil. garlic cloves. fresh parsley. crushed red pepper flakes. paprika. tomato sauce.

http://allrecipes.com/recipe/portuguese-cod-fish-casserole/

Thai Peanut Pasta (Vegetarian)

12 ounces, weight Spaghetti Or Other Long Pasta, Cooked According To Package Instructions For Al Dente In Salted Water, With Below Amount Of Pasta Water Reserved. 1 cup Cooking Water (from The Pasta). 1 Tablespoon Olive Oil (or Cooking Spray). 1/2 cups Crunchy Peanut Butter. 1 Tablespoon Rice Vinegar. 1 teaspoon Sriracha, Plus More To Taste. 1/4 cups Soy Sauce, Plus More To Taste. 2 whole Small Zucchini, Cut Into Bite Sized Chunks. 1 whole Bell Pepper, Stem And Seeds Removed, Thinly Sliced. 4 cloves Garlic, Sliced. 1 can (6 Oz. Size) Bamboo Shoots, Drained. 1 cup Shredded Cabbage. 2 whole Scallions, Thinly Sliced. 1 teaspoon Toasted Sesame Seeds. 1 whole Lime, Cut Into Wedges.

Preheat a large skillet to medium-high heat with the olive oil or a spray of non-stick cooking spray. While the pan heats, combine the peanut butter, vinegar, Sriracha and soy sauce in a bowl and mix together with a whisk or fork. Mixture will be slightly lumpy. Taste, and add more Sriracha to your taste, then set aside. When the pan is hot, add the zucchini and bell pepper and stir-fry for 3-5 minutes until charred on the outside but still crisp. Add the garlic, and cook for 1 minute more until fragrant. Add the drained bamboo shoots and turn off the heat. Into the pot that you used to boil the spaghetti, toss the drained pasta, peanut sauce, zucchini/pepper mixture and a splash of the reserved cooking water with tongs until combined. Taste, and add more cooking water to thin the sauce, more soy sauce for salt, or more Sriracha for spice. Serve in bowls topped with cabbage, scallions, sesame seeds and a lime wedge. Notes: If you dont enjoy bamboo shoots, omit or replace with another Asian-style canned veggie. If you dont use crunchy peanut butter, feel free to add some chopped peanuts to the mixture at the end to add some crunch. If you forget to reserve pasta water, no worries! Splash in some warm water or vegetable stock when mixing the sauce with the pasta.

spaghetti. water. olive oil. crunchy peanut butter. rice vinegar. soy sauce. zucchini. bell pepper. garlic cloves. bamboo shoot. cabbage. scallions. toasted sesame seeds. lime.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/thai-peanut-pasta-vegetarian/

Romaine and Charred Corn Salad with Avocado Dressing

2 1/2 c. fresh corn kernels. 1/4 c. extra-virgin olive oil. 3 tbsp. lemon juice. 2 tsp. honey. 1/2 tsp. minced garlic. 1/2 Hass avocado. kosher salt. Pepper. 3 romaine hearts. 1/2 c. very thinly sliced red onion. 1/2 c. shredded pecorino cheese.

Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 5 minutes, until lightly charred. Let the corn kernels cool completely. In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper. In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese. Add the dressing, season with salt and pepper, and toss well. Garnish the salad with shredded cheese and serve right away. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

fresh corn kernels. olive oil. lemon juice. honey. garlic. Hass avocado. kosher salt. pepper. romaine lettuce hearts. red onions. pecorino cheese.

http://www.delish.com/recipefinder/romaine-charred-corn-salad-avocado-dressing-recipe-fw0814

Sweet and Tangy Flank Steak (Oamc or Make Ahead)

13 cup reduced sodium soy sauce. 13 cup packed brown sugar. 14 cup sliced scallion, white and green parts. 1 tablespoon sesame oil. 1 tablespoon sesame seeds. 2 teaspoons garlic, minced. 1 -1 12 teaspoon gingerroot, minced. 14 teaspoon chili pepper flakes (optional). 2 lbs flank steaks.

Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label. Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge. To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes. Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing. To serve, thinly slice steak across the grain and spoon a bit of sauce on top. (if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking. ).

reduced sodium soy sauce. brown sugar. scallions. sesame oil. sesame seeds. garlic. gingerroot. chili pepper flakes. flank steaks.

http://www.food.com/recipe/sweet-and-tangy-flank-steak-oamc-or-make-ahead-163204

Harvest Salad

1/2 cup chopped walnuts. 1 bunch spinach, rinsed and torn into bite-size pieces. 1/2 cup dried cranberries. 1/2 cup crumbled blue cheese. 2 tomatoes, chopped. 1 avocado - peeled, pitted and diced. 1/2 red onion, thinly sliced. 2 tablespoons red raspberry jam (with seeds). 2 tablespoons red wine vinegar. 1/3 cup walnut oil. freshly ground black pepper to taste. salt to taste.

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

walnuts. spinach. dried cranberries. blue cheese. tomatoes. avocado. red onion. raspberry jam. red wine vinegar. walnut oil. fresh ground black pepper. salt.

http://allrecipes.com/recipe/harvest-salad/