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Blackjack Brisket

10 pounds untrimmed beef brisket. 1 (12 fluid ounce) can beer (optional). 1 large onion, quartered. 2 cloves garlic, minced. 1 tablespoon salt. 1 tablespoon pepper. 2 (18 ounce) bottles hickory smoke flavored barbeque sauce. 1 cup blackstrap molasses. 2 tablespoons liquid smoke flavoring.

Preheat the oven to 250 degrees F (120 degrees C). Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil. Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.

beef brisket. beer. onion. garlic cloves. salt. pepper. barbecue sauce. blackstrap molasses. liquid smoke flavoring.

http://allrecipes.com/recipe/blackjack-brisket/

Rice and Beef Stuffed Tomatoes

7 tomatoes. 1 cup water. 1 cup instant rice. 1 pound lean ground beef. 1 yellow onion, chopped. 1 clove garlic, diced. 1 pinch garlic salt, or to taste. ground black pepper to taste. 2 (15 ounce) cans tomato sauce. 1 (6 fluid ounce) can tomato juice (optional).

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes. Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes. Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness. Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

tomatoes. water. instant rice. lean ground beef. yellow onion. garlic clove. garlic salt. ground black pepper. tomato sauce. tomato juice.

http://allrecipes.com/recipe/rice-and-beef-stuffed-tomatoes/

Sweet Potato Salad

1 lb okinawan purple sweet potato. 1 lb regular sweet potato. 1 maui onions or 1 other sweet onion, sliced. 12 green bell pepper, sliced. 12 orange bell pepper, sliced. 12 red bell pepper, sliced. 12 yellow bell pepper, sliced. 6 tablespoons salad oil. 6 tablespoons sugar. 14 cup white vinegar. 34 teaspoon salt. 14 teaspoon prepared mustard. 1 dash Worcestershire sauce. 1 dash pepper. 1 bay leaf. 2 garlic cloves, crushed. 2 slices onions.

Boil sweet potatoes until cooked, but still firm. Chill, peel, and dice. Mix with onion and peppers. Mix all ingredients for dressing together and chill for a couple of hours or overnight. Remove garlic, onion, and bay leaf from dressing. Shake dressing and pour over salad at least one hour before serving.

purple sweet potato. sweet potatoes. maui onion. green bell peppers. orange bell peppers. red bell peppers. yellow bell peppers. salad oil. sugar. white vinegar. salt. prepared mustard. Worcestershire sauce. pepper. bay leaf. garlic cloves. onions.

http://www.food.com/recipe/sweet-potato-salad-82683

Seared Scallops with Camelized Mango Slaw

1 pound Fresh Scallops. 18 teaspoons Sea Salt. 1/4 teaspoons Black Pepper. 1/2 Tablespoons Garlic Powder. 4 Tablespoons Olive Oil, Divided. 1/2 whole Mango, Sliced Thin. 1 whole Shallot, Sliced. 1/4 whole Red Cabbage, Sliced Thin. 13 cups Balsamic Vinegar. Salt and Pepper, to taste.

Season scallops with salt, pepper, and garlic powder. Heat a skillet on medium-high heat and add 2 tablespoons olive oil. Once the oil is hot, add scallops. Let cook on each side until brown, about 4 minutes. In a separate skillet, heat 2 tablespoons olive oil on medium heat. Add mango, shallots and cabbage. Cook for about 8-10 minutes, stirring occasionally. Add balsamic vinegar and cook for 5 minutes. Season with salt and pepper if needed. Top mango slaw with scallops. Add rice or pasta on the side.

fresh scallops. sea salt. black pepper. garlic powder. olive oil. mango. shallot. red cabbage. balsamic vinegar. salt and pepper.

http://tastykitchen.com/recipes/main-courses/seared-scallops-with-camelized-mango-slaw/

Smoky Almond Chicken

12 cup salted almond, smoked. 1 slice white bread, lightly toasted and torn into pieces. 14 teaspoon ground black pepper. 14 cup reduced-fat sour cream. 12 cup barbecue sauce (sweet baby ray's). 4 small boneless skinless chicken breast halves (about 1 pound).

Preheat oven to 400 degrees F. In food processor, pulse almonds, bread, and pepper until coarsely chopped; transfer to waxed paper. In pie plate, mix sour cream with 1 tablespoon barbecue sauce. Dip chicken into sour-cream mixture, then into almond mixture to coat, firmly pressed so mixture adheres; arrange on ungreased cookie sheet. Bake until chicken looses its pink color throughout, 12 to 15 minutes. Serve with remaining sauce.

salted almonds. white bread. ground black pepper. reduced - fat sour cream. barbecue sauce. boneless skinless chicken breast halves.

http://www.food.com/recipe/smoky-almond-chicken-212399

Grilled Sweet & Spicy Pickles

1 1/4 cups distilled white vinegar. 1 cup sugar. 2 tablespoons salt. 10 small cucumbers (4 to 5 inches long), quartered lengthwise. 1 medium onion, halved and cut into 1/2-inch thick slices. 6 sprigs dill. 3 cloves garlic, minced. 3 3/4 teaspoons red pepper flakes.

In a medium saucepan, combine 1 1/4 cups water, the vinegar, sugar and salt. Cook over medium-high heat until the sugar dissolves, about 4 minutes. Remove the pan from the heat, cover and set aside. Build a charcoal fire for direct grilling and preheat it to 500F. Grill the cucumbers over the hot coals until they char and slightly soften, about 2 minutes on each triangular side. Grill the onion slices until they char and slightly soften, about 2 minutes on each side. Divide the cucumbers and onions among 3 hot sterilized pint jars. Add 2 sprigs of the dill, one-third of the garlic and 1 1/4 teaspoons of red pepper flakes to each jar. Pour the pickling liquid evenly into each jar and tighten the sterilized lid. Let cool to room temperature before refrigerating. Serve chilled. The pickles will keep refrigerated for 4 weeks.

distilled white vinegar. sugar. salt. cucumbers. onion. dill. garlic cloves. red pepper flakes.

http://www.foodrepublic.com/recipes/grilled-sweet-spicy-pickles-recipe/

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Creamy Buttermilk Dressing:. 1 large garlic clove, minced. 1/3 cup mayonnaise. 1/3 cup sour cream. 1/3 cup buttermilk. 3 tablespoons rice wine vinegar. Pasta Salad:. 2 tablespoons salt. 1 pound bow tie (farfalle) pasta. 8 ounces trimmed asparagus, cut into 1-inch lengths. 1 pound cooked chicken breast strips, pulled into bite-size pieces. 8 ounces cherry tomatoes, halved and lightly salted. 1 (14 ounce) can whole artichoke hearts, drained, cut into sixths. 3 green onions, thinly sliced. 1/2 cup pine nuts, toasted in a small skillet over low heat until golden. 1/4 cup pesto (homemade or refrigerated prepared variety).

Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.) Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients. Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.

garlic clove. mayonnaise. sour cream. buttermilk. rice wine vinegar. salt. bow tie pasta. asparagus. cooked chicken breast strips. cherry tomatoes. artichoke hearts. green onions. pine nuts. pesto sauce.

http://allrecipes.com/recipe/creamy-pesto-pasta-salad-with-chicken-asparagus-and-cherry-tomatoes/

Cranberry Caramelized Onion Cheese Spread

8 ounces, weight Cream Cheese. 4 ounces, weight Blue Cheese. 1 cup Shredded Cheddar Cheese. 2 teaspoons Vegetable Oil. 1 whole Sweet Onion, Diced. 1 cup Fresh Or Frozen Cranberries. 1/4 cups Sugar, Plus 1 Teaspoon For Caramelized Onions. 1/4 cups Water. 1 Tablespoon Balsamic Vinegar. 1/4 cups Coarse Chopped Pecans (optional).

Combine cream cheese and blue cheese in a medium mixing bowl; beat with an electric mixer until smooth and creamy. Add cheddar cheese; beat until well blended. Spread in a shallow serving bowl. Cover; refrigerate for at least 1 hour to blend flavors. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook and stir for 2 to 4 minutes or until tender. Reduce heat to medium-low; stir in 1 teaspoon sugar. Cook for 10 to 12 minutes or until onion is soft and golden, stirring occasionally. Remove onion from skillet; set aside. In the same skillet, combine cranberries, remaining sugar and water. Cook over medium heat for about 5 minutes or until cranberries pop and mixture thickens, stirring occasionally. Stir in vinegar and onions. Cool slightly. To serve, bring cheese spread to room temperature. Spoon cranberry mixture over cheese spread; sprinkle on pecans. Serve with assorted crackers.

cream cheese. blue cheese. shredded cheddar cheese. vegetable oil. sweet onion. frozen cranberries. sugar. water. balsamic vinegar. pecans.

http://tastykitchen.com/recipes/appetizers-and-snacks/cranberry-caramelized-onion-cheese-spread/

Best-Ever Sticky Wings

2 12 lbs chicken wings (separated at joint, with wing tips discarded or saved to make stock). 12 cup low sodium soy sauce. 12 cup liquid honey. 2 tablespoons ketchup. 12 teaspoon garlic powder. 12 teaspoon ground ginger.

Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray. Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt). Bake in preheated oven for 15 minutes. While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger; please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so went with the dried spices instead. Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go. After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat. Pour the sauce over the wings and return to oven. Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated. Wings should be well glazed and sticky when done.

chicken wings. low sodium soy sauce. liquid honey. ketchup. garlic powder. ground ginger.

http://www.food.com/recipe/best-ever-sticky-wings-81666

Mushroom Risotto

5 cups Chicken Broth. 1 cup Water. 1 Tablespoon Olive Oil. 1/4 cups Butter, Divided Use. 1 pound Fresh Shiitake Mushrooms, Stems Discarded And Caps Sliced 1/4 Inch Thick. 1 whole Small Onion, Finely Chopped. 1- 1/2 cup Arborio Rice. 1/2 cups Dry White Wine. 1 cup Parmigiano-Reggiano, Grated.

1. Bring broth and water to a simmer in a 4-quart pot; keep broth at a bare simmer, covered. 2. Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat. Add mushrooms and saute, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl. 3. Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until wine is absorbed, about 1 minute. 4. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until broth is absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.) 5. Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

chicken broth. water. olive oil. butter. fresh shiitake mushrooms. small onion. arborio rice. dry white wine. parmigiano - reggiano cheese.

http://tastykitchen.com/recipes/sidedishes/mushroom-risotto-3/

Broccoli Terrine

1 lb broccoli, cut into 1 inch pieces and cooked until very tender. 12 cup fat free sour cream. 14 cup parmesan cheese. 2 teaspoons lemon juice. 12 teaspoon dried tarragon. 12 teaspoon dried basil. 14 teaspoon dried thyme. salt and pepper. 3 eggs. 2 egg whites. 12 ounces roasted red peppers, drained. 4 tablespoons fat free sour cream. salt. 12 teaspoon lemon zest, finely grated. 1 12 tablespoons fresh lemon juice. 1 teaspoon garlic, minced. 12 cup mayonnaise. 14 teaspoon salt, to taste. 18 teaspoon fresh ground black pepper, to taste.

Pre heat oven to 350F. Process broccoli in food processor until mixture is almos smooth. Mix in sour cream, creese, lemon juice, and herbs. Season to taste with salt and pepper. Mix in eggs and egg whites. Pour mixture into greased loaf pan. (mine is 8 1/2" x 4 1/2"). Place loaf pan in large roasting pan on middle oven rack, add 2 inches hot water to roasting pan. Bake, covered until set, about 1 hour. Remove loaf pan from roasting pan and uncover. Let stand 10 minutes. Loosen sides of loaf with sharp knife and invert onto serving plate, smooth edges with knife, if necessary. Cool. Refrigerate until chilled 3 to 4 hours. Cut into slices and serve with either Roasted Pepper Sauce or Lemon Garlic Mayonnaise. **Roasted Pepper Sauce**. Process peppers in food processor. Stir in sour cream. Season to taste and chill. **Leomon Garlic Mayonnaise**. Stir together lemon zest, lemon juice, garlic, mayonnaise. Season to taste and chill.

broccoli. fat free sour cream. parmesan cheese. lemon juice. dried tarragon. dried basil. dried thyme. salt and pepper. eggs. egg whites. roasted red peppers. fat free sour cream. salt. lemon zest. fresh lemon juice. garlic. mayonnaise. salt. fresh ground black pepper.

http://www.food.com/recipe/broccoli-terrine-415635

Ginger Blues

1 12 ounces de kuyper kirsch. 1 12 ounces de kuyper blue curacao. ginger ale. 12 ounce lemon juice. black cherries (to garnish).

Shake together the Blue Curacao, De Kirsch and lemon juice in a cocktail shaker. Pour into a highball glass half filled with cubed ice. Top up with ginger ale.

kirsch. blue curacao. ginger ale. lemon juice. black cherries.

http://www.food.com/recipe/ginger-blues-280848

Salad : Escarole and Edamame

2 cups frozen shelled edamame (soybeans). 1 tablespoon red wine vinegar. 12 teaspoon sugar. 34 teaspoon salt. 14 teaspoon black pepper. 3 tablespoons extra virgin olive oil. 1 12 lbs escarole, trimmed and cut crosswise into very thin strips (8 cups). 1 34 ounces finely grated parmigiano-reggiano cheese (2/3 cup). 13 cup of fresh mint, finely chopped (optional).

Cook edamame in 3 quarts of boiling salted water for 5 minutes. Drain and rinse under cold running water to stop cooking. Drain again and pat dry. Whisk together vinegar, sugar, salt and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined. Toss together edamame and escarole (and optional mint) in a large bowl. Add cheese and drizzle with dressing, then toss again. Serve immediately.

edamame. red wine vinegar. sugar. salt. black pepper. extra virgin olive oil. escarole. parmigiano - reggiano cheese. of fresh mint.

http://www.food.com/recipe/salad-escarole-and-edamame-210231

APPLE BRANDY DELIGHT Recipe

APPLE:. 12-14- tart apples for baking. for flam bay- apple flavored brandy or any flavor brandy will do. 1/3 cup sugar. 2 Tbl- cinnamon. 1/3 cup- brown sugar. wooden skewer or long wooden match. CRISP:. 1- 1 1/2 cups- Oats. 2 Tbl- sugar. 2 Tb- brown sugar. 4 wz- butter. WHIPPED TOPPING:. 2 cups- cream. sugar to sweeten. vanilla extract to taste.

peel core and slice apples thin combine in a bowl sugar, cinnamon, brown sugar heat a saute pan and place apples in on medium heat sprinkle in half the sugar, cinnamon, brown sugar mix stir the apples around then add brandy and use skewer or match to ignite if it does not flame when brandy is added (caution: use safe procedures during this step) once cooked down add remaining sugar, cinnamon, brown sugar mixture and a bit more brandy and mix atop low heat until the apples are done and the sugar and brandy mixture forms a molasses like sauce remove from heat and lay the cooked apples in the bottom of a buttered pan combine the dry crisp ingredients together sprinkle mixture overtop of the apples then slice the butter into thin pads and lay on top of the crisp mix place into a 350 degree F preheated oven Bake until the crisp turns golden brown app 20 min depending on your oven to make the whipped topping using a wire wisk beat the cream to soft peaks add the vanilla extract just to flavor add sugar to sweeten to your taste combine bringing the mixture to firm peaks be careful not to over whip assemble: after the apple crisp is done let cool slightly. cut the crisp into portions serve with a dollop or two of the whipped topping placed on top of the crisp. enjoy!! !

tart apple. brandy. sugar. cinnamon. brown sugar. wooden skewers. oats. sugar. brown sugar. butter. cream. sugar. vanilla extract.

http://cookeatshare.com/recipes/apple-brandy-delight-9689

Ryzogalo or Greek Rice Pudding

1 14 cups water. 34 cup short-grain rice. 2 12 cups whole milk. 34 cup granulated sugar, divided. 3 34 tablespoons cornstarch. 3 egg yolks. 12 teaspoon ground cinnamon.

In a saucepan, combine rice & water. Bring to boil, then turn heat down to low & cook 10 minutes, stirring frequently with wooden spoon. Warm milk & stir into rice along with half the sugar [NOTE: If your preference is for a less-sweet pudding, consider reducing the 3/4 cup to 2/3 cup, then use HALF OF THAT at this time]. Cover & continue to cook over very low heat for 20 minutes or until most of the liquid has been absorbed, stirring occasionally. Dissolve cornstarch in as little cold water as possible (about 2 tablespoons, but make sure it is FULLY dissolved) & add to rice. Continue to stir briskly, simmering for a full 5 minutes, then remove from heat, & set aside, covered, for 10 minutes. Whisk egg yolks with the last half of the sugar, then add to rice mixture, stirring with wooden spoon until very well blended (to thicken & to prevent yolks from cooking separately). Set aside to cool in the saucepan or in individual serving dishes. Serve at room temperature, sprinkled with cinnamon.

water. short - grain rice. whole milk. granulated sugar. cornstarch. egg yolks. ground cinnamon.

http://www.food.com/recipe/ryzogalo-or-greek-rice-pudding-304601

Rosemary Butter Cookies Recipe

1 cup (2 sticks) salted butter - softened. 3/4 cup granulated sugar. 1 large egg (plus 1 egg white, beaten). 1 teaspoon pure vanilla extract. 2 1/2 cups sifted all-purpose flour. 1 tablespoon finely chopped fresh rosemary. 1 1/4 teaspoon coarse salt. 1/2 cup sugar.

Combine flour, rosemary and salt in a bowl, mix with fork. Set aside. Combine butter and 3/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour mixture and mix until combined (don't over mix). Halve dough. Shape each half into a log. Roll in parchment and place in freezer for at least an hour. Preheat oven to 375. Brush each log with beaten egg white, roll in sugar. Cut into 1/4" thick. Bake until edges are golden - approximately 18-20 minutes.

salted butter. granulated sugar. egg. pure vanilla extract. all - purpose flour. fresh rosemary. coarse salt. sugar.

http://cookeatshare.com/recipes/rosemary-butter-cookies-82993

Roasted Green Bean Not-so-casserole

1 pound Snipped And Cleaned Fresh Green Beans. 2 slices Crispy Cooked Bacon, Diced. 1/4 whole Red Onion, Thinly Sliced. 4 cloves Garlic, Thickly Diced. 4 whole Cremini Mushrooms, Thinly Sliced (not Shown). 2 Tablespoons Olive Oil. 1 teaspoon Nutmeg. 1 dash Salt And Pepper, to taste. 1 Tablespoon Worcestershire Sauce.

Preheat oven to 425 F. Put green beans, bacon, onions, garlic and mushrooms in a large bowl. Combine olive oil, nutmeg, salt, pepper and Worcestershire sauce in another bowl. Add it into the bowl with the veggies and toss to combine. Put them onto a large baking sheet. Bake at 425 F for 15-20 minutes until onions are caramelized and green beans are soft (but not mushy) and not longer crisp.

fresh green beans. cooked bacon. red onion. garlic cloves. cremini mushrooms. olive oil. nutmeg. salt and pepper. Worcestershire sauce.

http://tastykitchen.com/recipes/special-dietary-needs/dairy-free/roasted-green-bean-not-so-casserole/

Conch Fritters

Fritters:. 1 quart oil for frying. 3/4 cup all-purpose flour. 1 egg. 1/2 cup milk. ground cayenne pepper to taste. seasoned salt to taste. salt and pepper to taste. 1 cup chopped conch meat. 1/2 onion, chopped. 1/2 green bell pepper, chopped. 2 stalks celery, chopped. 2 cloves garlic, chopped. Dipping Sauce:. 2 tablespoons ketchup. 2 tablespoons lime juice. 1 tablespoon mayonnaise. 1 tablespoon hot sauce. salt and pepper to taste.

Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C). In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic. Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels. In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

oil. all - purpose flour. egg. milk. ground cayenne pepper. seasoning salt. salt and pepper. conch. onion. green bell pepper. celery. garlic cloves. ketchup. lime juice. mayonnaise. hot sauce. salt and pepper.

http://allrecipes.com/recipe/conch-fritters/

Green Beans with Sunflower Seeds

14 cup butter. 12 teaspoon marjoram. 12 teaspoon basil. 12 teaspoon chervil. 1 pinch savory. 1 pinch thyme. 1 lb green beans (washed and ends trimmed). 1 tablespoon chopped parsley. 1 tablespoon chopped chives. 1 clove garlic, minced. 14 cup shelled sunflower seeds. salt and pepper.

Melt butter in a small saucepan and add marjoram, basil, chervil, savory and thyme. In a large frying pan, add just enough water to cover the bottom of the pan, and bring to a boil. Add parsley, chives, garlic and beans and cook until beans are just crisp-ender. Pour off excess water, add herb butter and sunflower kernals. Stir to coat and add salt and pepper to taste. Toss over medium heat for 2-3 minutes until well mixed.

butter. marjoram. basil. chervil. savory. thyme. green beans. parsley. chives. garlic clove. sunflower seeds. salt and pepper.

http://www.food.com/recipe/green-beans-with-sunflower-seeds-60553

Scallion Rice

1 cup Brown Rice. 2 whole Scallions, Thinly Sliced (use The Whites And Greens!). 1 teaspoon Toasted Sesame Oil. Fish Sauce Or Soy Sauce, To Taste.

Note on fish sauce: It doesnt taste fishy! It tastes sort of ... nutty. Its a great ingredient to keep on hand if youve never tried it, but you can use soy sauce instead. Cook the rice according to package directions. During the let rest period, add the scallions, sesame oil, and 1/2 teaspoon fish sauce. Stir to combine, then cover and let rest for 5 minutes. Taste the rice and add more fish sauce if youd like. Serve with your favorite Asian-style meal!

brown rice. scallions. toasted sesame oil. fish sauce.

http://tastykitchen.com/recipes/sidedishes/scallion-rice/

Shrimp Creole III

1/2 cup olive oil. 1 large onion, chopped. 1/2 cup celery, chopped. 1/2 cup green bell pepper, chopped. 6 cloves garlic, chopped. 1 tablespoon all-purpose flour. 2 (10.75 ounce) cans tomato puree. 10 3/4 fluid ounces water. 1 (14.5 ounce) can peeled and diced tomatoes. 1/4 cup white wine. 1 teaspoon hot sauce. 1 teaspoon Cajun seasoning. 1 teaspoon salt. 1 tablespoon fresh parsley, chopped. 3 pounds fresh shrimp, peeled and deveined. 1 cup uncooked white rice. 2 cups water.

In a large heavy iron pot; medium heat, pour in olive oil and saute onions, celery, bell pepper and garlic until well wilted. Add flour and tomato puree and stir together. Gradually pour in 10.75 ounces of water. Cook for 15 minutes, stirring occasionally. Pour in diced tomatoes and wine; cook for 15 minutes. Season with hot sauce, Cajun seasoning, salt and parsley. Stir in the shrimp. Cover and cook over low heat for 30 minutes. Meanwhile, in a saucepan bring 2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When the dish is done, let it sit for 10 minutes. Serve over the cooked rice.

olive oil. onion. celery. green bell peppers. garlic cloves. all - purpose flour. tomato puree. water. diced tomatoes. white wine. hot sauce. cajun seasoning. salt. fresh parsley. fresh shrimp. white rice. water.

http://allrecipes.com/recipe/shrimp-creole-iii/

Peanut Butter Twists

1 cup all-purpose flour. 2 tablespoons sugar. 12 teaspoon salt. 13 cup vegetable shortening. 3 ounces cream cheese. 2 teaspoons milk. 14 cup peanut butter. 3 tablespoons apple butter.

1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. 2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles. 3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. 4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.

all - purpose flour. sugar. salt. vegetable shortening. cream cheese. milk. peanut butter. apple butter.

http://www.food.com/recipe/peanut-butter-twists-118909

Grilled Chicken Sausage Skewers

1 whole Yellow Bell Pepper, Cut In Chunks. 2 whole Links Pre-cooked Chicken Sausage, Cut Into 1 Inch Segments (any Flavor). 1/4 whole Red Onion, Cut In Chunks. 1/2 cups Cherry Tomatoes. 1 Tablespoon Olive Oil. 4 pieces Wooden Skewers, Soaked In Water For At Least 15 Minutes (so They Don't Burn).

1. Toss the bell pepper, sausage, onion and tomatoes in a bowl with the olive oil. Season with salt and pepper to taste. 2. Thread onto skewers, alternating the sausage and vegetables. 3. Preheat the grill or grill pan to medium. Grill the skewers until the vegetables are slightly softened and the sausage is charred, about 12-14 minutes. Brush some olive oil on the skewers if needed during the cooking time. Serve with rice or whatever side dish you like. I stirred some lemon juice and fresh herbs into leftover white riceit was delicious!

yellow bell pepper. chicken sausage. red onion. cherry tomatoes. olive oil. wooden skewers.

http://tastykitchen.com/recipes/main-courses/grilled-chicken-sausage-skewers/

Pineapple-Nut Pound Cake

18 14 ounces lemon cake mix. 12 cup flaked coconut. 12 cup chopped nuts (I used almonds). 2 tablespoons margarine or 2 tablespoons butter, melted. 1 (13 1/4 ounce) crushed pineapple. 14 cup vegetable oil. 3 eggs.

Heat oven to 350. Grease and flour 12-cup bundt cake pan. Mix coconut, nuts and margarine or butter; sprinkle in pan. Drain pineapple thoroughly, reserving syrup. Add enough water to syrup to measure 1 1/4 cups. Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 2 minutes. Pour batter into pan. Spoon pineapple evenly over batter. Bake until cake springs back when toughed lightly in center, 40 to 45 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool completely.

lemon cake mix. flaked coconut. nuts. margarine. crushed pineapple. vegetable oil. eggs.

http://www.food.com/recipe/pineapple-nut-pound-cake-224950

Berries and Cream Dip

8 ounces frozen strawberries, thawed. 4 ounces fat free cream cheese, softened. 14 cup reduced-fat sour cream. 1 tablespoon granulated sugar.

In food processor or blender, process strawberries until smooth. In a small bowl beat cream cheese until smooth. Stir in sour cream, processed strawberries & sugar. Cover & refrigerate until ready to serve with assorted fries, fruit dippers or cake cubes.

frozen strawberries. fat free cream cheese. reduced - fat sour cream. granulated sugar.

http://www.food.com/recipe/berries-and-cream-dip-334271

German Chocolate Cake

4 ounces German sweet chocolate. 12 cup water. 2 cups flour. 1 teaspoon baking soda. 14 teaspoon salt. 1 cup butter, softened. 2 cups sugar. 4 egg yolks. 1 teaspoon vanilla. 1 cup buttermilk, use the real thing this makes the cake. 4 egg whites.

Preheat oven to 350F. Line the bottoms of three 9 inch round cake pans with wax paper. Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Sift together flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for. Do not over beat. Gently stir into batter. Do not over mix. Pour into prepared cake pans. Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper. Cool completely on wire racks. Spread coconut pecan frosting between layers and over the top of cake. TAKE NOTE- Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet or semisweet chocolate plus 2 tablespoons granulated white sugar.

German sweet chocolate. water. flour. baking soda. salt. butter. sugar. egg yolks. vanilla. buttermilk. egg whites.

http://www.food.com/recipe/german-chocolate-cake-140464

Chilean Lemon Ice Cream (No Machine Required!)

1 can (12 Oz. Can) Evaporated Milk. 1 can (14 Oz. Can) Sweetened Condensed Milk. 3/4 cups Fresh Lemon Juice, Strained.

1. Place the can of evaporated milk in the freezer. Two hours later, add the can of sweetened condensed milk to the freezer. Leave them both there for one more hour. Note: Shake the cans every thirty minutes or so to prevent crystallization. This is a good job for kiddos. 2. Remove the two cans from the freezer. Open the evaporated milk and pour into a large bowl. Beat for 5-10 minutes, or until doubled in volume and soft peaks form. 3. Add the sweetened condensed milk and lemon juice to the whipped mixture. 4. Spoon into freezer safe containers and freeze overnight, or for at least three hours. 5. Serve directly out of the freezer with some tea and laughter. You may want to let the ice cream soften a little before scooping, although I find it softens very quickly. P.S. If you have the time, add a few strands of lemon rind. Its like topping your dessert with a little Chilean sunshine.

evaporated milk. sweetened condensed milk. fresh lemon juice.

http://tastykitchen.com/recipes/desserts/chilean-lemon-ice-cream-no-machine-required/

Crepes with Spinach, Bacon and Mushroom Filling

1 recipe Basic Crepes. 6 slices bacon. 1 tablespoon unsalted butter. 1/2 pound fresh mushrooms, sliced. 3 tablespoons unsalted butter. 1/4 cup all-purpose flour. 1 cup milk. 1 (10 ounce) package frozen chopped spinach, thawed and drained. 1 tablespoon chopped fresh parsley. 2 tablespoons grated Parmesan cheese. salt and pepper to taste. 2/3 cup chicken broth. 2 eggs. 1/2 cup lemon juice. salt and pepper to taste.

Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms. In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes. In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

crepe. bacon. unsalted butter. fresh mushrooms. unsalted butter. all - purpose flour. milk. frozen chopped spinach. fresh parsley. parmesan cheese. salt and pepper. chicken broth. eggs. lemon juice. salt and pepper.

http://allrecipes.com/recipe/crepes-with-spinach-bacon-and-mushroom-filling/

Homemade Pizza Sauce

1 can (5 1/2 Oz. Size) Tomato Paste. 4 Tablespoons Water. 1/2 Tablespoons Honey. 2 cloves Garlic. 2 Tablespoons Parmesan Cheese, Shredded. 1/2 teaspoons Italian Seasoning. 1/4 teaspoons Dried Red Pepper Flakes. 1/4 teaspoons Dried Basil. 1/4 teaspoons Salt. 18 teaspoons Pepper. 1 dash Cayenne. 1 dash Paprika.

Mix tomato paste, water and honey together in a small bowl. Mix in minced garlic. Add spices and mix well. Top pizza crust with sauce and favourite toppings! Refrigerate or freeze any leftovers.

tomato paste. water. honey. garlic cloves. parmesan cheese. italian seasoning. dried red pepper flakes. dried basil. salt. pepper. cayenne. paprika.

http://tastykitchen.com/recipes/condiments/homemade-pizza-sauce-5/

Broccoli Boutonnieres and Buttons

1 bunch fresh broccoli (about 1 1/2 pounds). 2 teaspoons lemon juice. 1 tablespoon cornstarch. 1 cup chicken broth. white pepper, to taste.

Trim leaves and tough ends from broccoli stalks. Cut broccoli into flowerets by removing each head to include a small piece of stem. Cut off the stem and peel it with a vegetable peeler, then cut crosswise into 1/8-inch pieces to make "buttons. ". To steam broccoli, rinse flowerets and "buttons." Place steamer basket in large saucepan; add 1 inch of water. (Water should not touch bottom of basket.) Place "buttons" in steamer; top with flowerets and cover. Bring to a boil over high heat; steam 5-7 minutes until bright green and crisp-tender. Meanwhile, combine lemon juice and cornstarch in small saucepan. Stir in chicken broth and cook over medium heat until mixture thickens and begins to boil, stirring constantly. Arrange "buttons" around edge of warm serving plate. Place flowerets in center. Drizzle with lemon juice sauce; season with pepper. Garnish with orange slices, if desired. Serve immediately.

fresh broccoli. lemon juice. cornstarch. chicken broth. white pepper.

http://www.food.com/recipe/broccoli-boutonnieres-and-buttons-277798

Starbuck's Spiced Holiday Coffee

23 cup ground starbucks christmas blend coffee (or any robust dark roast). 4 cinnamon sticks, broke into small pieces and crushed. 6 cups water. 12 teaspoon ground cardamom. 23 cup honey. half-and-half cream (optional) or milk (optional).

Mixt together the coffee and cinnamon sticks. Using the cinnamon-coffee and water, brew coffee by your customary brewing method. Add cardamom and honey to the brewed coffee, and stir until honey is dissolved. Pour about 2/3 cup of hot coffee into each coffee cup or mug. Stir in half-n-half or milk, as desired. Serve hot.

coffee. cinnamon sticks. water. ground cardamom. honey. half - and - half cream.

http://www.food.com/recipe/starbucks-spiced-holiday-coffee-505083

Chicken N Sausage Delicious

4 medium red potatoes, quartered. 1 teaspoon oregano. 12 teaspoon salt. 3 lbs chicken, cut up. 12 lb hot Italian sausage link, cut up. 13 cup vegetable oil. 1 teaspoon paprika. 12 teaspoon pepper.

Arrange potatoes in large shallow 3 quart casserole. Mix seasonings and sprinkle some on potatoes. Arrange chicken and sausage on top. Pour oil over mixture and sprinkle remaining seasonings. Cover and bake at 425* for 1 hour. Reduce heat to 375*; uncover and bake 15 minutes longer or until chicken and potatoes are well browned.

red potatoes. oregano. salt. chicken. hot Italian sausage links. vegetable oil. paprika. pepper.

http://www.food.com/recipe/chicken-n-sausage-delicious-388886

Roasted Tomato Soup

4 cups Tomatoes, Quarterd. 1 cup Onion, Rough Chopped. 4 cloves Garlic, Rough Chopped. 1 cup Chicken Broth Or Vegetable Broth. 1 teaspoon Oregano. 1 teaspoon Basil. 1 teaspoon Salt/pepper. 1/4 cups Olive Oil. 10 leaves Basil, Chiffonade.

Preheat oven to 350 degrees. Place tomatoes, onions and garlic on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes. Let cookie sheet cool enough to handle and careful scoop veggies into a blender. Whizz up until smooth. Add the broth. Pour soup into a sauce pan and simmer over medium heat. Add herbs and any additional salt and pepper. Garnish with fresh basil and parmesan cheese. (You can add red pepper to the roasted veggies to add more flavor. Red pepper flakes are a nice addition, too.)

tomatoes. onions. garlic cloves. chicken broth. oregano. basil. salt. olive oil. basil.

http://tastykitchen.com/recipes/soups/roasted-tomato-soup/

Mini Calzones with Margherita Pepperoni

Dough:. 4 cups all purpose flour. 3/4 teaspoon sugar. 1 tablespoon salt. 1 tablespoon butter. 1 1/2 cups lukewarm water. 2 (.25 ounce) packages active dry yeast. 2 tablespoons olive oil. Stuffing:. 8 ounces Margherita pepperoni slices. 8 ounces shredded mozzarella. 8 ounces sliced mushrooms. Egg wash (optional). Sesame seeds (optional). Ground thyme (optional).

On a flat surface, place the flour, sugar, salt & butter to create a well. In a separate bowl place lukewarm water and yeast. Mix well together. Incorporate the water/yeast mixture into center of your well. Knead your dry and wet ingredients together until it takes the shape of a ball. Let the dough rest for approximately 2 hours. Divide your ball into 2 ounce sections. Roll out each 2 ounce section into a circular flat surface. Place Pepperoni, Mozzarella and Mushroom slices in the center. Fold over your dough, creating a half moon shape. Optional: brush with egg wash and sprinkle with sesame seeds and thyme. Bake for 8-10 minutes at 425 degrees. Cut into 3 strips and serve.

all - purpose flour. sugar. salt. butter. water. active dry yeast. olive oil. pepperoni slices. mozzarella cheese. sliced mushrooms. egg wash. sesame seeds. ground thyme.

http://allrecipes.com/recipe/mini-calzones-with-margherita-pepperoni/

Italian Soda

2 ounces Italian syrup, flavor of choice. 1 ounce half-and-half or 1 ounce milk. non-flavored soda water. whipped cream (optional).

Fill a glass with ice, add syrup, soda water and half-and-half or milk. Stir to combine flavors. Top with whipped cream if desired.

Italian syrup. half - and - half. non - flavored soda water. whipped cream.

http://www.food.com/recipe/italian-soda-9867

Awesome and Easy Cranberry Sauce

1 (12 ounce) bag cranberries. 1 Gala apple, cored and cut into chunks. 1 pear, cored and cut into bite-size chunks. 1 teaspoon lemon juice. 1/4 cup water. 1/4 cup white sugar, or more to taste.

Stir the cranberries, Gala apple, pear, lemon juice, water, and white sugar together in a saucepan over medium heat; bring to a boil, reduce heat to low, and cook at a simmer until the cranberries pop and the liquid is absorbed, 20 to 30 minutes.

cranberries. gala apples. pear. lemon juice. water. white sugar.

http://allrecipes.com/recipe/awesome-and-easy-cranberry-sauce/

Fantastic Twinkie Refrigerator Strawberry Shortcake!

5 cups sliced fresh strawberries. 1 (18 ounce) jar strawberry glaze. 16 Hostess Twinkies (purchase a few more just in case you need them). 1 (8 ounce) package cream cheese, softened. 1 (14 ounce) can sweetened condensed milk. 1 (8 ounce) containercool whip frozen whipped topping, thawed.

Prepare a 13 x 9-inch pan. Mix the strawberry slices with the glaze; chill until ready to use. Place the whole twinkies into the bottom of the pan, pressing down slightly (do not slice the twinkies leave in one piece). In a bowl using an electric mixer at medium speed beat softened cream cheese with condensed milk until smooth. Fold in the 8-ounce container using a spatula until combined. Spread the cream cheese mixture over the twinkies. Spoon the berries over the cream cheese mixture. Cover with plastic wrap and chill for a minimum of 2 hours before serving. *NOTE* for a thinner twinkie crust use 8 twinkies and slice in half lengthwise, spread into bottom of the pan.

fresh strawberries. strawberry glaze. Hostess Twinkies. cream cheese. sweetened condensed milk. frozen whipped topping.

http://www.food.com/recipe/fantastic-twinkie-refrigerator-strawberry-shortcake-223351

Steamed Artichokes With Curry Dipping Sauce

2 large artichokes. 34 cup low-fat mayonnaise. 1 teaspoon prepared mustard. 2 tablespoons lemon juice (fresh, not bottled). 1 teaspoon garlic powder. 14 teaspoon cayenne pepper. 1 teaspoon dried dill weed. 14 teaspoon turmeric. 14 teaspoon powdered ginger. 12 teaspoon cumin.

Trim artichokes and remove chokes. May cut in half to make 4 servings, or leave whole. Place over simmering water and steam until tender. Combine all remainging ingredients and chill while artichokes are cooking. To serve, offer small bowls of sauce, and a bowl for discarding tough parts of leaves. Makes 2 entree servings or 4 side servings.

artichokes. low - fat mayonnaise. prepared mustard. lemon juice. garlic powder. cayenne pepper. dried dill weed. turmeric. powdered ginger. cumin.

http://www.food.com/recipe/steamed-artichokes-with-curry-dipping-sauce-379222

Light Crustless Pumpkin Pie

34 cup Splenda granular. 1 tablespoon cornstarch. 1 teaspoon ground cinnamon. 12 teaspoon ground ginger. 14 teaspoon ground cloves. 12 teaspoon salt. 2 large egg whites. 1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin). 1 cup skim milk.

Preheat oven to 425F. In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt. In a separate large bowl, beat egg whites well. Stir sugar mixture into the large bowl. Stir in the can of pumpkin. Slowly stir in skim milk. Stir well, until all ingredients are uniformly mixed. Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray. Bake at 425F for twelve to fifteen minutes. Reduce temperature to 350F. Bake pie an additional 30-35 minutes at 350F. Remove pie from oven and cool. Serve immediately or refrigerate until serving.

Splenda granular. cornstarch. ground cinnamon. ground ginger. ground cloves. salt. egg whites. pumpkin puree. skim milk.

http://www.food.com/recipe/light-crustless-pumpkin-pie-149363

Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free

14 cup onion, grated. 14 cup bell pepper, grated. 1 12 cups cooked lentils (or 1 15-ounce can, drained). 12 cup flax seed, ground. 12 cup almonds or 12 cup other nuts, crushed. 2 tablespoons shredded carrots. 2 tablespoons shredded celery (remove veins with a veggie peeler). 1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional). 2 garlic cloves, crushed. 2 tablespoons fresh parsley, chopped. 1 teaspoon olive oil. 1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 12 teaspoon chili powder. 12 teaspoon curry powder. 12 teaspoon fresh ground black pepper. 14 teaspoon ground red pepper.

Preheat oven to 350 degrees F. Squeeze grated onion and bell pepper in a paper towel to remove excess moisture. Mash most of the lentils. Combine all of the ingredients. Your hands are the best tool. For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour. Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface. Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate. Serve with whole-grain buns and all the condiments.

onions. bell peppers. cooked lentils. flax seeds. almonds. carrots. celery. fresh jalapeno. garlic cloves. fresh parsley. olive oil. Braggs liquid aminos. tomato paste. dried oregano. dried basil. chili powder. curry powder. fresh ground black pepper. ground red pepper.

http://www.food.com/recipe/spicy-low-fat-veggie-burgers-vegan-gluten-free-soy-free-382092

Fusilli with Garbanzo Beans

1 lb fusilli. 2 tablespoons olive oil. 1 medium onion, chopped. 2 cloves garlic, crushed with press. 12 teaspoon dried oregano. 1 (29 ounce) can garbanzo beans, drained and rinsed. 3 tablespoons balsamic vinegar. 1 14 teaspoons salt. 14 teaspoon fresh coarse ground black pepper. 2 (6 ounce) bags Baby Spinach.

Cook pasta as label directs. Meanwhile, in 12 inch skillet, heat oil over medium-high heat. Add onion and cook, covered for 5 minutes, stirring often. Stir in garlic and oregano and cook for 30 seconds. Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often. When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve. Drain pasta; return to saucepot. Add spinach, bean mixture and reserved cooking water; toss gently to combine. Notes: I usually use the large corkscrew pasta istead of fusilli. Actually, I've made it with several kinds of pasta--whatever I have on hand. Even egg noodles worked fine. Strangely, fusilli was my least favorite pasta to make this with. Also, I use the chopped garlic that comes in a jar. And thawed, frozen spinach works fine--you'll need much less of the reserved water.

fusilli. olive oil. onion. garlic cloves. dried oregano. garbanzo beans. balsamic vinegar. salt. fresh coarse ground black pepper. Baby Spinach.

http://www.food.com/recipe/fusilli-with-garbanzo-beans-71725

Crock Pot Cranberry Pork Roast

3 lbs boneless pork loin roast. 1 (16 ounce) can cranberry sauce. 1 tablespoon sugar. 12 cup orange juice. 1 teaspoon dry mustard. 18 teaspoon ground cloves. 2 tablespoons cornstarch. 2 tablespoons cold water. salt and pepper.

Place roast in slow cooker. In medium bowl mash cranberry sauce;stir in sugar, juice, mustard and cloves. Pour over roast. Cover and cook on Low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices. Measure 2 cups of the cooking liquid adding water if necessary;pour in a saucepan. Bring to a boil and thicken with mixture of cornstarch and water. Season with salt and pepper. Serve with sliced pork.

boneless pork loin roast. cranberry sauce. sugar. orange juice. dry mustard. ground cloves. cornstarch. cold water. salt and pepper.

http://www.food.com/recipe/crock-pot-cranberry-pork-roast-192754

Lemon Drop Martini

3 whole Lemons, Juiced. 2 ounces, fluid Vodka. 1/2 ounces, fluid Triple Sec. 2 Tablespoons Superfine Sugar For Sugaring The Rim Of The Glass. 1 Tablespoon Splenda. 1 piece Lemon Peel For Decoration.

Shake all of the ingredients with ice in a cocktail shaker and strain into a martini glass! Makes 1 so double if youve had a day and quadruple if a friend is joining you!

lemons. vodka. triple sec. superfine sugar. Splenda sugar substitute. lemon peel.

http://tastykitchen.com/recipes/drinks/lemon-drop-martini/

My Favorite Super-Easy Hummus Recipe

1/2 pounds, 78 ounces, weight Canned Chickpeas, Drained, Rinsed. 3 cloves Garlic, Minced. 1 pinch Sea Salt. Water (as Needed). 1 Tablespoon Sesame Oil, Cold Pressed. 1 Tablespoon Raw Sesame Seeds.

Add the chickpeas, minced garlic cloves and salt to your food processor. Puree until you get a smooth consistency and add water, if necessary. Pour the sesame oil in a skillet and add the sesame seeds. Cover the skillet with a lid and fry for less than 30 seconds until the seeds are golden brown (sesame seeds can burn really fast so be careful). Add the sesame seeds and sesame oil over the chickpea paste in the food processor and blend well.

garlic cloves. sea salt. water. sesame oil. sesame seeds.

http://tastykitchen.com/recipes/appetizers-and-snacks/my-favorite-super-easy-hummus-recipe/

Easy Homemade Tortilla Chips

6 corn tortillas, cut into wedges. 1 tablespoon olive oil. 1/2 teaspoon fine grain sea salt.

Preheat oven to 400 degrees F. In a medium bowl, toss tortilla wedges with olive oil and salt. Arrange tortilla wedges in an even layer over a baking sheet and bake for 10 minutes, or until golden and crispy.

corn tortillas. olive oil. sea salt.

http://www.foodrepublic.com/recipes/easy-homemade-tortilla-chips/

Fresh Lime Trifle

13 cup butter (79ml). 1 cup sugar (237 ml). 23 cup fresh lime juice (158 ml). 5 egg yolks, beaten. 2 tablespoons lime zest (from about 4 limes, 10 ml). 1 (10 ounce) containerthawed whipped topping (low-fat or fat free - 296ml). 1 (15 ounce) angel food cake, torn into bite-size pieces (420 g).

Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml) water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely. Place whipped topping in medium bowl. Gently fold in lime mixture. Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice. Chill at least 2 hours before serving.

butter. sugar. fresh lime juice. egg yolks. lime zest. whipped topping. angel food cake.

http://www.food.com/recipe/fresh-lime-trifle-392483

Refried Bean Roll-Ups--Lighter Recipe

1 (16 ounce) can Old El Paso fat-free refried beans. 1/2 cup Old El Paso Thick 'n Chunky salsa. 1/2 teaspoon chili powder. 8 fat free flour tortillas (8 to10 inch). 1 cup shredded lettuce. 1/2 cup shredded Monterey Jack cheese.

In 1-quart saucepan, heat beans, salsa and chili powder over medium heat about 5 minutes, stirring occasionally, until warm. Spoon about 1/4 cup bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Roll up tortillas. Serve with additional salsa if desired.

fat - free refried beans. chunky salsa. chili powder. fat free tortillas. lettuce. monterey jack cheese.

http://allrecipes.com/recipe/refried-bean-roll-ups--lighter-recipe/

Great White Chili (supposed to Be by Willie Nelson)

1 lb white beans, rinsed. 6 cups chicken broth. 1 teaspoon chicken base. 2 onions, chopped. 1 tablespoon oil. 6 -8 cloves garlic, minced. 7 ounces diced green chilies. 4 teaspoons ground cumin. 2 teaspoons dried oregano leaves. 2 teaspoons cayenne pepper. 3 tablespoons chopped cilantro. 4 cups diced cooked chicken. 1 cup sour cream. 3 cups shredded monterey jack cheese. sour cream, to serve. chopped green onion, to serve. chopped cilantro, to serve. chopped tomato, to serve.

Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot). Simmer it for two hours, covered. Saute the onions in the oil until they are gently browned. Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so. Add the cheese and sour cream, cooking until the cheese melts in the chili. You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese. The recipe serves about four people, but I always double it, because it tastes even better the second day. If you don't use fresh cilantro, you might want to double the amount you use. Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic. It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!

white beans. chicken broth. chicken base. onions. oil. garlic cloves. diced green chilies. ground cumin. dried oregano leaves. cayenne pepper. cilantro. cooked chicken. sour cream. monterey jack cheese. sour cream. green onions. cilantro. chopped tomatoes.

http://www.food.com/recipe/great-white-chili-supposed-to-be-by-willie-nelson-110076

Mint Chia Pudding

For The Brownie Bottom:. 1/2 cups Avocado, Mashed (about 1 Avocado Or 120g). 3 Tablespoons Cocoa Powder. 4 teaspoons Better Body Foods Agave, Or To Taste. 1 Tablespoon Unsweetened Vanilla Almond Milk. 1 teaspoon Raw Vanilla Extract. 1 cup Unsweetened Vanilla Almond Milk. 1/4 cups Better Body Foods Chia Seeds. 1 Tablespoon Better Body Foods Agave, Or To Taste. 18 teaspoons Peppermint Extract.

In a small food processor (mine is 3 cups) blend ingredients for the brownie bottom until smooth and creamy, scraping down the sides of the food processor as needed. Divide between bowls and spread evenly. In a medium bowl, whisk together ingredients for chia pudding. Divide between the bowls. Cover and refrigerate overnight. In the morning, swirl together the layers and devour!

avocados. cocoa powder. Agave. unsweetened vanilla almond milk. vanilla extract. unsweetened vanilla almond milk. chia seeds. Agave. peppermint extract.

http://tastykitchen.com/recipes/desserts/mint-chia-pudding/

Sweet and Sour Anything

1 large onion. 8 shallots. 1 red pepper. 4 ounces mushrooms. 1 medium cucumber. 2 sticks celery. 3 tablespoons oil (I used sesame). 15 ounces pineapple chunks. 2 tablespoons tomato sauce (ketchup). 14 cup white vinegar. 1 cup water. 1 stock, cube (veggie). 1 12 tablespoons cornflour. 1 14 kg lean pork. 2 teaspoons sugar. 3 tablespoons soy sauce. 1 tablespoon dry sherry. 1 egg yolk. cornflour. oil, for deep-frying.

IF MAKING PORK:. Combine sugar, 11/2 tblsps soy sauce, sherry and egg yolk, stir well. Cut meat into i inch cubes, place into soy sauce mixture, stir until meat is coated. Cover, leave in fridge in hour, stir occasionally. Drain meat from marinade, reserve liquid. Toss meat lightly in cornflour. heat oil, cook meat until golden-brown and cooked through, about seven minutes. Do this in several batches so meat browns well, drain well. THE VEGGIE PART. Peel and slice onion; slice shallots diagonally; slice pepper thickly, (remove seeds); slice mushrooms and celery; cut the cucumber into quarters lengthwise, remove seeds, cut cucumber into slices. Heat 3 tblsps oil in large pan or wok, add all the prepared vegetables, saute three minutes. drain pineapple and add syrup to pan with remaining marinade, remaining soy sauce, tomato sauce, vinegar and crumbled stock cube. Blend 1 1/2 tblsps cornflour with water, add to pan, stir until sauce boils and thickens. add pineapple pieces, season with salt and pepper. Add pork, if using, stir until combined. Serve over rice or noodles.

onion. shallots. red pepper. mushrooms. cucumber. celery. oil. pineapple chunks. tomato sauce. white vinegar. water. stock. cornflour. lean pork. sugar. soy sauce. dry sherry. egg yolk. cornflour. oil.

http://www.food.com/recipe/sweet-and-sour-anything-397198

Pappys Amazing Rice Krispies

1 bag (14 Oz. Bag) Brach's Milk Maid Caramel. 2 sticks Margarine Or Butter. 2 bags (10 Oz. Bag) Small Marshmallows. 1 bag (14 Oz. Bag) Baker's Coconut. 1 box (12 Oz. Box) Rice Krispies Cereal.

Melt the butter (save 2 tablespoons to grease the sheet pan). Add marshmallows and caramels in the melted butter. Melt together on low heat, stirring constantly. Once melted, stir in coconut. Mix well. Then add Rice Krispies. While still warm, with buttered hands, press into greased pan. Cool, then cut. Our family loves to put them in the fridge and eat them cold. Enjoy!

caramel. margarine. marshmallows. coconut. cereal.

http://tastykitchen.com/recipes/desserts/pappye28099s-amazing-rice-krispies/

Mexican Mess (Bean Dip)

1 (16 ounce) can fat-free refried beans. 1 cup salsa (I like medium). 4 ounces green chilies. 1 cup cheese, shredded (I like a Mexican or taco blend).

Spray a pie plate. Mix all ingredients and place in pie plate. Bake at 350 degrees for about 15 minutes or hot in the center. Add extra cheese and anything else you want on top.

fat - free refried beans. salsa. green chilies. cheese.

http://www.food.com/recipe/mexican-mess-bean-dip-293219

Healthier Chewy Chocolate Chip Oatmeal Cookies

1/2 cup butter, softened. 1/4 cup non-fat plain yogurt. 1 cup packed light brown sugar. 1/2 cup white sugar. 2 eggs. 2 teaspoons vanilla extract. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 3 cups quick cooking oats. 1 cup chopped walnuts. 1/2 cup semisweet chocolate chips. 1/4 cup carrots, shredded. 1/4 cup dried cranberries.

Preheat oven to 325 degrees F (165 degrees C). Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

butter. nonfat plain yogurt. light brown sugar. white sugar. eggs. vanilla extract. all - purpose flour. baking soda. quick - cooking oats. walnuts. semi - sweet chocolate chips. carrots. dried cranberries.

http://allrecipes.com/recipe/healthier-chewy-chocolate-chip-oatmeal-cookies/

Classic Macaroni Salad with a Twist

1 (16 ounce) package elbow macaroni. 12 1/2 ounces chopped cooked white-meat chicken. 1 cup mayonnaise. 1 (8 ounce) can pineapple tidbits in juice, drained, juice reserved. 1/2 cup chopped cilantro. 1/4 cup finely chopped red onion. 1 teaspoon salt.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until cool; drain. Mix macaroni, chicken, mayonnaise, pineapple with about half the reserved juice, cilantro, red onion, and salt together in a large bowl. Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.

elbow macaroni. chicken. mayonnaise. pineapple chunks in juice. cilantro. red onions. salt.

http://allrecipes.com/recipe/classic-macaroni-salad-with-a-twist/

Persimmon Salsa

4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups). 2 tablespoons minced white onion, rinsed, drained. 1 tablespoon plus 1 teaspoon fresh lime juice. 1 tablespoon minced fresh basil. 2 teaspoons minced seeded serrano chile. 2 teaspoons minced fresh mint. 1 teaspoon minced peeled fresh ginger.

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

fuyu persimmons. white onions. fresh lime juice. fresh basil. serrano chilies. of fresh mint. fresh ginger.

http://www.epicurious.com/recipes/food/views/persimmon-salsa-231115

Gruyere, Apricot Jam, and Toasted Walnut Panini

14 cup walnuts. 8 12 inch-thick slices french country bread (I use whole grain). 4 teaspoons apricot jam. 6 ounces gruyere cheese, cut into 4 thin slices.

Preheat oven to 350F. Place walnuts on baking sheet, and bake 8 to 10 minutes, or until fragrant. Cool, and finely chop. Preheat panini maker. Spread 4 slices bread with 1 teaspoons jam each. Sprinkle walnuts on top of jam, and top each with 1 slice Gruyere. Cover with remaining bread. Place sandwiches in panini maker, and bake 2 to 4 minutes, or until bread is golden brown and cheese has melted. Slice each sandwich into 4 wedges, and serve warm.

walnuts. country bread. apricot jam. gruyere cheese.

http://www.food.com/recipe/gruy-re-apricot-jam-and-toasted-walnut-panini-507244

Croissants with Sesame Seeds (Kifli) Macedonian Cheese Rolls

2 cups Milk, Lukewarm. 6 teaspoons Sugar. 2 Tablespoons All-purpose Flour. 1 package Active Dry Yeast, 0.25 Ounce Packet. 1 Tablespoon Baking Powder. 2 teaspoons Salt. 1/2 cups Vegetable Oil. 4 whole Eggs, Separated. 6 cups All-purpose Flour. 2 cups Crumbled Feta Cheese. 1 stick Margarine. 1 cup Sesame Seeds, More Or Less As Desired, For Sprinkling.

In a large, deep mixing bowl pour in lukewarm milk. Stir in the sugar, 2 tablespoons of flour, and the yeast. Let stand for ten minutes. Then add in the baking powder, salt, vegetable oil, egg whites, and 6 cups of flour. Stir with a wooden spoon until the mixture is well incorporated, you may need to get your hands in there towards the end, and then place the dough onto a lightly floured surface. Knead the dough for 10 minutes. Put the dough in a large bowl, cover it, and let it stand for one hour. Preheat oven at 375F. Bring the dough back to your working area and knead it again for another 5 minutes. You want to make sure that all those air bubbles are out. Form the dough into a log and cut it into 5 or 6 equal pieces. Take one piece (cover the rest with a kitchen towel), and roll it out to a size as big as a medium pizza. With a knife, cut the rolled out dough into 8 equal slices (as if you were cutting a pie). Place a tablespoon of feta cheese closer to the widest point of the slice. Beginning at the widest point of each slice start rolling it towards the narrowest point. Place the completed croissants on a lightly greased baking sheet. Continue to do this with the rest of the dough. In a small mixing bowl, whisk the 4 egg yolks. Brush each croissant with the egg yolk. Top each croissant with sesame seeds. Put 4 or 5 small pieces of margarine throughout the baking sheet. Bake for 15 to 20 minutes, or until golden brown. Cover with a kitchen towel while they are cooling. Serve immediately or store in an airtight container.

milk. sugar. all - purpose flour. baking powder. salt. vegetable oil. eggs. all - purpose flour. feta cheese. margarine. sesame seeds.

http://tastykitchen.com/recipes/breads/croissants-with-sesame-seeds-kifli-e28093-macedonian-cheese-rolls/

Treasures of the Earth (Chinese Stir Fry)

1 eggplant. 1 medium potato. 2 green bell peppers. 5 tablespoons oil, separated. 2 garlic cloves. 2 green onions. 2 tablespoons soy sauce (to taste). 1 teaspoon sugar. 2 tablespoons water, separated. 12 teaspoon cornstarch.

peel potato and wash eggplant and bell peppers. cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces. poor 2 T oil into a pan to heat over medium high heat. stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate. while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside. add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed) stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so. transfer the veggies to the plate with the potatoes. add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic. add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste). add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.

eggplant. potato. green bell peppers. oil. garlic cloves. green onions. soy sauce. sugar. water. cornstarch.

http://www.food.com/recipe/treasures-of-the-earth-chinese-stir-fry-374971

Lemon-Yogurt Vinaigrette

14 cup fresh lemon juice. 1 12 tablespoons red wine vinegar or 1 12 tablespoons balsamic vinegar. 1 clove garlic, pressed. pepper. 2 teaspoons Dijon mustard. 14 cup plain yogurt.

Whisk everything together except the yogurt. When well blended whisk in the yogurt.

fresh lemon juice. red wine vinegar. garlic clove. pepper. Dijon mustard. plain yogurt.

http://www.food.com/recipe/lemon-yogurt-vinaigrette-16611

Traditional Irish Soda Bread

4 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon salt. 1 -1 12 cup buttermilk.

Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray. Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together. Place on a lightly floured board and pat into an 8-inch flattened round loaf. Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife. Bake at 425 degrees F for about 45 minutes, or until the top is golden. Serve hot.

all - purpose flour. baking soda. salt. buttermilk.

http://www.food.com/recipe/traditional-irish-soda-bread-160379

Honey Bun Cake

1 package Yellow Cake Mix. 3/4 cups Vegetable Oil. 4 whole Eggs. 1 container (8 Oz.) Sour Cream. 1 cup Brown Sugar. 1 Tablespoon Ground Cinnamon. 2 cups Confectioners (Powdered) Sugar. 4 Tablespoons Milk. 1 Tablespoon Vanilla Extract.

Preheat oven to 350 degrees. (325 degrees for glass pans). In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Mix with a mixer or you can stir by hand (approximately 50 strokes), or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Bake in preheated oven for 40 minutes. Poke holes in the cake and frost cake while it is still warm. To make the frosting, in a small bowl, whisk together the confectioners sugar, milk and vanilla until smooth.

vegetable oil. eggs. sour cream. brown sugar. ground cinnamon. confectioners' sugar. milk. vanilla extract.

http://tastykitchen.com/recipes/desserts/honey-bun-cake/

Peach Cobbler Cocktail

1 whole Graham Cracker, Crushed. 1/2 whole Fresh Peach, Pitted. 1- 1/2 ounce, fluid Peach Vodka. 1/2 ounces, fluid Peach Schnapps. 1/2 ounces, fluid Lemon Juice. 2 ounces, weight Vanilla Ice Cream. Ice, To Fill Your Cocktail Shaker.

Dip the rim of a cocktail glass in some milk or softened ice cream. Place the crushed graham cracker in a shallow bowl and roll the rim of the glass around in it. Place in the freezer for a few minutes to set while you make the cocktail. Add the ripe peach (peel on is fine) into a small food processor or chopper. Add the peach vodka, peach Schnapps, lemon juice and vanilla ice cream. Pulse a few times until the peach has been pureed. Pour into a cocktail shaker, fill with ice, put the lid on, shake well and pour into the prepared cocktail glass.

graham cracker. fresh peach. peach vodka. peach schnapps. lemon juice. vanilla ice cream. ice.

http://tastykitchen.com/recipes/drinks/peach-cobbler-cocktail/

Tims Gingersnaps

2 cups Flour. 2 teaspoons Baking Soda. 1/2 teaspoons Salt. 1 teaspoon Cinnamon. 1 Tablespoon Ground Ginger. 12 ounces, weight Butter Flavor Crisco*. 1 cup Sugar. 1 whole Egg. 1/4 cups Molasses.

Preheat oven to 350 degrees F. Mix flour, baking soda, salt, cinnamon and ginger together and set aside. Cream Crisco and sugar until light and fluffy. Add egg and molasses, mix well. Slowly add flour (I add it in 2 batches) and mix well after each addition. Use a small cookie scoop and drop on parchment-lined cookie sheet. Bake for 1012 minutes and cool on pan for 5 minutes and transfer to rack and let cool completely.

flour. baking soda. salt. cinnamon. ground ginger. sugar. egg. molasses.

http://tastykitchen.com/recipes/desserts/time28099s-gingersnaps/

Coconut Walnut Squares

Base:. 1 cup all-purpose flour. 1/4 cup packed brown sugar. 1/2 cup butter, softened. Topping:. 1/2 cup brown sugar. 1 tablespoon all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 eggs. 1/2 cup corn syrup. 1/2 cup chopped walnuts. 1/2 cup shredded unsweetened coconut. 1/2 teaspoon vanilla.

Combine flour, brown sugar and butter in a bowl with a pastry blender or by cutting butter into dry ingredients with two knives until the largest lumps are the size of peas. Pat mixture into the bottom of a 9-inch (2 L) square baking dish. Bake in a preheated 400 degrees F (200 degrees C) oven for 10 minutes. Remove from oven. Lower oven temperature to 350 degrees F (180 degrees C). While baking prepare topping. Topping: Stir together brown sugar, flour, baking powder and salt. Add eggs, one at a time, stirring until blended. Add corn syrup, walnuts, coconut and vanilla. Pour mixture over Base. Bake until set and golden brown, 20 to 25 minutes.

all - purpose flour. brown sugar. butter. brown sugar. all - purpose flour. baking powder. salt. eggs. corn syrup. walnuts. unsweetened coconut. vanilla.

http://allrecipes.com/recipe/coconut-walnut-squares/

Radish & Scallion Salad

6 -10 radishes, small, medium. 1 large bunch scallion. 2 -4 tablespoons creme fraiche. 3 teaspoons sugar, to taste. 1 pinch salt.

Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar this salad is supposed to taste sweet mix gently. Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency. Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.

radishes. scallion. creme fraiche. sugar. salt.

http://www.food.com/recipe/radish-scallion-salad-478892

Easy Steamed Shrimp Dumplings

12 lb raw shrimp, shelled and chopped. 12 cup cabbage, finely chopped. 2 green onions, chopped. 1 egg. 1 teaspoon cornstarch. 1 tablespoon vegetable oil. 1 tablespoon soy sauce. salt and pepper. wonton wrapper, small.

Boil some water to steam dumplings over. Combine first eight ingredients in a bowl and mix well. Prepare steamer -- line with lettuce or cabbage leaves or oil. Making one dumpling at a time:. Moisten wonton wrapper. Fill with 1 teaspoon of shrimp mixture. Wrap up by pulling corners up together and twisting a little. Place in steamer basket separate from other dumplings. When basket is filled, steam dumplings for 10 minutes. Enjoy with a bit of soy sauce or your favourite dipping sauce.

raw shrimp. cabbage. green onions. egg. cornstarch. vegetable oil. soy sauce. salt and pepper. wonton wrappers.

http://www.food.com/recipe/easy-steamed-shrimp-dumplings-310066

Rainbow Soba Noodles with Toasted Pumpkin Seeds

3- 1/2 ounces, weight Soba Noodles. 2 Tablespoons Raw, Shelled Pumpkin Seeds. 3 whole Radishes, Cleaned And Thinly Sliced. 1/2 cups Carrots, Matchsticked, Shredded, Or Thinly Sliced. 1/2 whole Red Bell Pepper, Finely Diced. 2 whole Scallions, Thinly Sliced. 2 cloves Garlic, Minced. 1- 1/2 Tablespoon Natural Peanut Butter. 2 Tablespoons Olive Oil. 1 Tablespoon Minced Fresh Parsley. 1- 1/2 teaspoon Barley Or White Miso.

1. Cook soba noodles: boil some water and toss them in for 4-5 minutes. They have a lot of delicious salt, which means your pot will boil over really quickly. The noodles cook in only a few minutes, but they do require some attention. Once theyre done, drain them and set them aside. If you want to cut sodium a bit, rinse them with warm water after youve drained them. 2. Toast pumpkin seeds. They need to be shelled (you can buy them this way), which means theyll be a brown or green color instead of the white that the outer shells boast. Place them in a dry skillet over medium heat and stir frequently. Within 2-3 minutes theyll take on a pretty golden brown and start to popthat means theyre done. 3. Mix the sauce ingredients. It will make a very ugly, but tasty, sauce. Use your discretion with the oilmore will make it saucier while less will create more of a paste. Its all about your preference in state of matter and fat content. 4. Add the hot noodles to the sauce and mix well. Separately, lightly mix the radishes, carrots, and red pepper. Wrestle the sauced noodles into 2 plates or bowls and top with the vegetable mixture. Finish with the toasted pumpkin seeds and scallions.

soba noodles. radishes. carrots. red bell pepper. scallions. garlic cloves. natural - style peanut butter. olive oil. fresh parsley. barley.

http://tastykitchen.com/recipes/special-dietary-needs/rainbow-soba-noodles-with-toasted-pumpkin-seeds/

Cheesy Potatoes and Apples au Gratin

2 cloves Garlic, Peeled. 4 pounds Potatoes, Peeled And Thinly Sliced. 3 Small Apples, Peeled, Cored And Sliced About 1/4 Inch Thick. 1 Tablespoon Kosher Salt. 1- 1/2 teaspoon Fresh Ground Black Pepper. 1/2 teaspoons Ground Nutmeg. 3 cups Heavy Cream. 2 cups Shredded Sharp White Cheddar Cheese. 2 ounces, weight Prosciutto Cubes.

Preheat oven to 350 degrees F. Cut garlic cloves in half then rub one of the cut sides all over the inside of a 9 x 13 inch baking dish (or similar-sized casserole dish), then mince cloves. In a large bowl, toss together potatoes, apples, minced garlic, salt, pepper and nutmeg. Place a layer of potatoes across bottom of pan, followed by a thin layer of apples. Repeat, alternating potatoes and apples, until the pan is full. Slowly pour cream over mixture until it covers potatoes if youre pressing them down with a spoon. You may need slightly less or slightly more cream. If youre like me and you filled the dish a tad too full, I recommend placing it on a baking sheet before slipping it into the oven. Put it into the oven. Bake potatoes for 20 minutes then remove pan from oven and use the back of a spoon to gently crack the surface, allowing cream to re-moisten any potatoes that are sticking out the top. Return to oven, and continue to bake for another 20 minutes, then crack crust again. Place potatoes back in oven a final time, bake for 20 minutes, then remove from oven. Dont crack the crust this time! Most of the cream should be absorbed and crust should be starting to brown. If youre making this dish ahead of time, allow potatoes to cool, cover and refrigerate overnight. Otherwise, sprinkle cheese and prosciutto on top of crust, and return to oven for another 30 minutes or until dish is bubbling and cheese is nice and browned. If you made the dish ahead of time, simply remove it from the fridge and uncover while youre preheating the oven, then cover in cheese and prosciutto and bake for 3040 minutes or until heated through and cheese is melted and browned. Allow to stand for about 10 minutes to set up before serving.

garlic cloves. potatoes. apples. kosher salt. fresh ground black pepper. ground nutmeg. heavy cream. sharp white cheddar cheese.

http://tastykitchen.com/recipes/sidedishes/cheesy-potatoes-and-apples-au-gratin/

Spice It Up Nuts!

1 cup Almonds. 1 cup Pecans. 1 cup Walnuts. 2 Tablespoons Olive Oil. 1 Tablespoon Chili Powder. 1 teaspoon Cumin. 1 teaspoon Cayenne Pepper, Or To Taste. 1 dash Sea Salt (or To Taste).

1. Place parchment paper on a baking sheet (for easy clean-up). 2. Preheat oven to 350 F. 3. Place nuts in a large bowl. 4. Stir oil and spices into the nuts until thoroughly mixed. 5. Place nuts onto the prepared baking sheet. Bake for 20 minutes total. After about 10 minutes I gave the nuts a little toss to ensure even cooking. Enjoy!

almonds. pecans. walnuts. olive oil. chili powder. cumin. cayenne pepper. sea salt.

http://tastykitchen.com/recipes/special-dietary-needs/spice-it-up-nuts/

Grecian Baklava

Syrup:. 3/4 cup water. 3/4 cup white sugar. 1/4 cup orange juice. 1 1/2 cups honey. 1 tablespoon ground cinnamon. Pastry:. 3/4 cup white sugar. 1/2 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 2 cups ground walnuts. 1 (16 ounce) package phyllo dough. 1 1/2 cups melted butter.

Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature. Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish. Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside. Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava. Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.

water. white sugar. orange juice. honey. ground cinnamon. white sugar. ground cinnamon. ground nutmeg. ground walnuts. phyllo dough. butter.

http://allrecipes.com/recipe/grecian-baklava/

Mexican Wedding Cookies

1 cup Butter Or Margarine (For These, I Always Use Butter At My House). 1/2 cups Powdered Sugar. 1/4 teaspoons Salt. 1 teaspoon Vanilla. 2- 1/4 cups Flour. 3/4 cups Ground Nuts (I Use Sliced Almonds Ground). Extra Powdered Sugar To Roll Cookies In.

1. Preheat oven to 350 F. Combine the first 4 ingredients in a bowl, cream together. 2. Add flour gradually, with the mixer on low, until combined. Stir in nuts. 3. Shape into 1 balls. Place 1 apart on an ungreased cookie sheet. 4. Bake at 350F for 8-10 minutes. While warm, roll in powdered sugar right out of the oven. Cool, then roll in powdered sugar again. Yields 2 dozen cookies.

butter. powdered sugar. salt. vanilla. flour. ground nuts.

http://tastykitchen.com/recipes/desserts/mexican-wedding-cookies/

Blueberry Loaf

1 1/2 cups all-purpose flour. 3/4 cup white sugar. 2 teaspoons baking powder. 1/8 teaspoon salt. 1/2 cup milk. 1/4 cup vegetable oil. 1 egg. 1/2 teaspoon vanilla extract. 1 1/2 cups blueberries.

Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

all - purpose flour. white sugar. baking powder. salt. milk. vegetable oil. egg. vanilla extract. blueberries.

http://allrecipes.com/recipe/blueberry-loaf/

Mom's Hamburger Soup

2 lbs hamburger. 2 teaspoons salt. 12 teaspoon pepper. 2 tablespoons onion flakes. 2 (16 ounce) cansdiced Italian-style tomatoes, with juice. 2 (46 ounce) cans tomato juice. 2 teaspoons italian seasoning (optional). 2 (16 ounce) packages frozen mixed vegetables. 1 cup white rice, uncooked (or raw spaghetti broken into 2-inch pieces). 2 cups hot water.

Use 8 quart stock pot. Combine first 4 ingredients and cook together until hamburger is loose and no longer pink. Do not overcook. Drain off grease and return meat mixture to the stock pot. Add the diced tomatoes, tomato juice and steak seasoning to the meat mixture; simmer on low heat for 30 minutes. Stir after 15 minutes. Add the frozen mixed vegetables; simmer on low heat for 60 minutes, stirring every 15 minutes. Add the rice and 2 C water; continue to simmer for about 60 minutes stirring frequently. Add additional water if soup is too thick.

hamburger. salt. pepper. onion flakes. Italian - style tomatoes. tomato juice. italian seasoning. frozen mixed vegetables. white rice. hot water.

http://www.food.com/recipe/moms-hamburger-soup-410981

Roasted Sweet Potatoes With Honey-Lime Glaze

3 12 lbs sweet potatoes, peeled, cut into 1-inch chunks. 12 teaspoon cayenne. salt, to taste. 12 cup honey. 14 cup fresh lime juice. 14 teaspoon ground cinnamon. cilantro, for garnish.

Preheat oven to 425. Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, 25 minute. Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast 5 minutes more. Garnish with cilantro.

sweet potatoes. cayenne. salt. honey. fresh lime juice. ground cinnamon. cilantro.

http://www.food.com/recipe/roasted-sweet-potatoes-with-honey-lime-glaze-334991

Chocolate Chip Pistachio Cookies

3 1/4 cups all-purpose flour. 2 teaspoons baking powder. 1 teaspoon salt. 1 cup butter. 1 cup white sugar. 2 eggs. 2 tablespoons milk. 1 teaspoon vanilla extract. 1/4 cup chopped walnuts. 1 (3 ounce) package instant pistachio pudding mix. 1 cup semisweet chocolate chips. 1/2 cup white chocolate chips. 1/3 cup confectioners' sugar for decoration.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and sugar. Add the eggs, milk and vanilla, stirring after each addition. Add the dry ingredients and mix until a stiff dough forms. Separate 1/4 of the dough form the rest and set aside in a small bowl. Add the nuts to the dough in the small bowl. Add the pudding mix and 3/4 cup of chocolate chips to the large portion of dough; mix until blended. Roll the pudding flavored dough into walnut sized balls, and place them 1 1/2 inches apart on the prepared cookie sheets. Flatten the balls using your hand or the bottom of a glass dipped in sugar. Roll the dough from the small bowl into marble sized balls, place 1 ball on top of each of the flattened cookies. Then, on top of each cookie, place 1 of the white chocolate chips. Bake for 8 to 10 minutes in the preheated oven, or until cookies are set. Remove from the baking sheet to cool on wire racks. When cool, dust with confectioners' sugar if desired.

all - purpose flour. baking powder. salt. butter. white sugar. eggs. milk. vanilla extract. walnuts. instant pistachio pudding mix. semi - sweet chocolate chips. white chocolate chips. confectioners' sugar.

http://allrecipes.com/recipe/chocolate-chip-pistachio-cookies/

Bubble and Squeak

2 cups potatoes, cooked and mashed (lumpy). 2 cups cabbage, chopped,parboiled. 12 cup onion, finely chopped. 1 teaspoon minced garlic. 3 tablespoons chopped fresh chives. 12 cup diced smoked ham. 2 slices bacon, cooked,crumbled. salt. black pepper. 1 -2 tablespoon bacon drippings.

Mix together potatoes, cabbage, onion, garlic, chives, ham, and bacon. Season to taste with salt and pepper. Heat bacon drippings in skillet; add potato mixture and form a patty. Brown over medium heat on one side. Invert onto plate and serve.

potatoes. cabbage. onions. garlic. fresh chives. smoked ham. bacon. salt. black pepper. bacon drippings.

http://www.food.com/recipe/bubble-and-squeak-30365

Sloppy Jo Sandwiches

1 lb ground turkey. 14 small red onion, chopped. 12 teaspoon salt. 18 teaspoon black pepper. 12 cup ketchup. 1 tablespoon yellow mustard. 1 tablespoon brown sugar. 1 tablespoon Worcestershire sauce. 2 teaspoons red wine vinegar. 12 teaspoon chili powder. 6 hamburger buns.

Brown the turkey, drain. Add: 1/4 chopped onion and saute. add 1/2 t salt and 1/8 t black pepper. Mix together and pour over browned meat --. 1/2 c ketchup. 1 T yellow mustard. 1 T brown sugar. 1 T Worcestershire sauce. 2 t red wine vinegar. 1/2 t chili powder. Simmer for 1 hour stirring occasionally. Serve on buns. Makes 5-6 servings.

ground turkey. red onions. salt. black pepper. ketchup. yellow mustard. brown sugar. Worcestershire sauce. red wine vinegar. chili powder. hamburger buns.

http://www.food.com/recipe/sloppy-jo-sandwiches-317280

Individual Puff Pastry Apple Pies

1 (17 ounce) package puff pastry. 12 ounces cut up red baking apples (approx. 2 medium sized apples). 13 cup packed brown sugar. 2 teaspoons flour. 1 teaspoon lemon juice. 1 teaspoon cinnamon. 12 teaspoon nutmeg. 1 beaten egg.

Thaw puff pastry according to directions on package. Peel, core and chop apples up coarsely. Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg. Heat oven to 350F. Flour surface lightly and cut pastry sheet into nine 3x3 squares. Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg. Place second pastry square on the top of the already filled pastry to form a pocket. Press down border with fingers to seal and then press with fork to decorate the edges. Make a 1-inch L shape incision into each pie and fold back the pastry flap. Place on ungreased cookie sheet and give each one an egg wash. Bake for approximately 20 minutes or until golden. Enjoy!

puff pastry. red baking apples. brown sugar. flour. lemon juice. cinnamon. nutmeg. egg.

http://www.food.com/recipe/individual-puff-pastry-apple-pies-91246

Navajo Tacos

1 cup dry pinto beans or 1 cup great northern bean. 1 quart water. 1 large onion, chopped. 1 lb ground beef. 3 cups chicken broth. 1 tablespoon chili powder. 2 garlic cloves, minced. 2 teaspoons ground cumin. 2 teaspoons dried oregano. 2 teaspoons dried basil. 2 cups flour. 12 cup instant nonfat dry milk powder. 1 tablespoon baking powder. 12 teaspoon salt. 2 tablespoons shortening. 34 cup water. canola oil, for frying. 1 tomatoes, chopped. 1 cup salsa. 1 cup sour cream. 12 ounces cheddar cheese, grated. 12 lb iceberg lettuce, shredded. 1 cup green onion, sliced.

CHILI: Sort and discard debris from beans and rinse well. Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans and set aside. Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned. Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender. FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form. Add water and stir with a fork till dough clings together. Knead on a lightly floured surface till smooth (2-3 minutes). Divide into 6 portions and keep covered with plastic wrap. Shape each into a 6-7 inch circle. In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs. Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve. TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.

dry pinto beans. water. onion. ground beef. chicken broth. chili powder. garlic cloves. ground cumin. dried oregano. dried basil. flour. instant nonfat dry milk powder. baking powder. salt. shortening. water. canola oil. tomatoes. salsa. sour cream. cheddar cheese. iceberg lettuce. green onions.

http://www.food.com/recipe/navajo-tacos-219122

Ham Glaze

1 whole Ham. 1 cup Packed Light Brown Sugar. 2- 1/2 Tablespoons Flour. 3/4 teaspoons Dried Mustard. 1/4 teaspoons Cinnamon (I Use The Saigon From McCormick). 3 Tablespoons Flavor Liquid (Sherry, Red Wine, White Wine, Triple Sec, Orange Juice, Whatever Flavor You're Going For). 3 Tablespoons Vinegar. 3 Tablespoons Water.

Trim, score, or do whatever your ham needs for prep, but at least make sure to score the ham in a diamond pattern if its not a spiral sliced. Mix all of the above ingredients well and spread on ham before putting it into oven. I like to reserve some of the glaze for brushing on during cooking and also for after pulling the ham out. Ive even doubled this recipe, added some of it to the ham drippings, reduced it, and served it as a glaze for serving . . . that is, if I dont use a spiral sliced ham.

ham. light brown sugar. flour. dried mustard. cinnamon. liquid. vinegar. water.

http://tastykitchen.com/recipes/condiments/ham-glaze/

Mexican Wedding Cookies

12 cup butter. 12 cup sugar. 1 teaspoon vanilla. 2 cups flour. 1 cup chopped walnuts. powdered sugar.

Cream butter, sugar and vanilla. Add flour and chopped nuts. Roll golfball-sized balls of dough in your hand. Bake at 350 degrees for 8 minutes, or until light brown. Roll warm cookies in powered sugar.

butter. sugar. vanilla. flour. walnuts. powdered sugar.

http://www.food.com/recipe/mexican-wedding-cookies-78864

Tomato and Red Onion Sauce

1 pound cherry tomatoes. 1 red onion, finely chopped. 1 tablespoon balsamic vinegar. 1 teaspoon chopped fresh red chile pepper. 1 teaspoon crushed garlic. 1 pinch Italian seasoning. 1 teaspoon white sugar. salt and pepper to taste.

In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

cherry tomatoes. red onion. balsamic vinegar. red chili peppers. garlic. italian seasoning. white sugar. salt and pepper.

http://allrecipes.com/recipe/tomato-and-red-onion-sauce/

Heirloom Tomato Salad with Pearl Couscous

2 cups vegetable stock. 1 tablespoon extra-virgin olive oil. 1 cup pearl (Israeli) couscous. 1/2 cup packed fresh basil leaves. 1/4 cup flat-leaf parsley leaves. 1 clove garlic, crushed. 1 tablespoon chopped fresh oregano. 1 tablespoon chopped fresh thyme. 1/2 cup pitted green olives. 4 heirloom tomatoes, quartered. 15 cherry tomatoes, quartered. 1 English cucumber, cubed. 1/2 small red onion, thinly sliced. 1 cup crumbled feta cheese. 1/4 cup white balsamic vinegar. 1/2 cup extra-virgin olive oil. 1 lemon, juiced.

Bring the vegetable stock to a simmer in a saucepan over medium heat. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the couscous and cook and stir until golden brown, about 10 minutes. Stir the toasted couscous into the hot vegetable stock and return to a simmer. Cover and cook until the stock has been absorbed into the couscous, about 15 minutes. Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature. Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped. Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.

vegetable stock. olive oil. couscous. fresh basil leaves. flat leaf parsley. garlic clove. fresh oregano. fresh thyme. green olives. heirloom tomatoes. cherry tomatoes. English cucumber. red onion. feta cheese. white balsamic vinegar. olive oil. lemon.

http://allrecipes.com/recipe/heirloom-tomato-salad-with-pearl-couscous/

Homemade Butter

1 pint heavy whipping cream. salt.

Whip the cream on high until solid and yellow in color. Squeeze the butter against the side of the container to remove the buttermilk. Drain and rinse the butter and squeeze until the water runs clear. Add salt to taste. Refrigerate until you're ready to use.

heavy whipping cream. salt.

http://www.food.com/recipe/homemade-butter-249073

The Chocolate Chip Cookie

1 cup Butter, Softened To Room Temperature. 1 cup White Granulated Sugar. 1 cup Brown Sugar, Packed. 2 whole Large Eggs. 2 teaspoons Vanilla Extract (or 1 Teaspoon Vanilla And 1 Teaspoon Almond). 3 cups All-purpose Flour. 1 teaspoon Baking Soda. 2 teaspoons Hot Water. 1/2 teaspoons Salt. 2 cups Semi-sweet Chips (use A Combination Of Chunks, Morsels, And Mini). 1 cup Finely Chopped Walnuts. 1/2 teaspoons Cream Of Tartar (optional).

Preheat the oven to 350 F. In the large bowl of your stand mixer using the paddle attachment cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla. Put the hot water into a small cup or bowl. Add the baking soda into the hot water and stir until the baking soda is dissolved. Then add this mixture into the batter along with the salt. Combine completely. Stir in (by hand) the flour and cream of tartar. Then mix in the chocolate chips and walnuts. Drop the dough by heaping tablespoons onto ungreased cookie sheets leaving at least an inch between each. Bake 8-12 minutes or until the edges are lightly browned. Cool 2 minutes on the cookie sheet, then transfer to cooling racks.

butter. granulated sugar. brown sugar. eggs. vanilla extract. all - purpose flour. baking soda. hot water. salt. chips. walnuts. cream of tartar.

http://tastykitchen.com/recipes/desserts/the-chocolate-chip-cookie/

Black Bean and Veggie Burgers

1/2 whole Small Onion. 1 clove Garlic. 1 can (19 Oz. Size) Red Kidney Beans, Drained And Rinsed. 1/2 cups Almond Meal. 1/4 cups Gluten Free Flour, Plus More To Coat Burger. 1/4 cups Parsley. 1 whole Large Egg. 1 dash Lime Juice. 1 pinch Salt And Pepper, to taste. 1/2 cups Corn (Or Any Diced Vegetable).

1. In a food processor using the S-shaped chopping blade, pulse onion and garlic into small pieces. 2. Add remaining ingredients, except corn (or other vegetable), and process until mixed with your desired texture. 3. Scrape mixture into a mixing bowl, stir in corn (or other vegetable), then divide into 6 sections. 4. Place a small amount of gluten-free flour on a plate. 5. Work each section of the mixture carefully to form a patty. Gently coat patty in flour (work carefully, burgers will be very delicate). 6. Once all patties are formed, fry them a few minutes on each side in an oiled nonstick skillet over medium heat. Serve on a gluten-free bun, toasted gluten-free bread, or wrapped in lettuce. Note: This recipe works well with black beans too.

small onion. garlic clove. red kidney beans. almond meal. gluten - free flour. parsley. egg. lime juice. salt and pepper. corn.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/black-bean-and-veggie-burgers/

Ken's Crab Wonton/Rangoon

1 cup lump crabmeat or 1 cup backfin crab meat. 2 tablespoons Worcestershire sauce. 1 tablespoon apple cider vinegar. 2 tablespoons cream cheese. 1 tablespoon sweet n' hot mustard or 1 tablespoon stone ground mustard. 1 tablespoon garlic powder. 14 cup finely chopped green onion. 1 egg. 1 tablespoon milk. wonton wrapper. vegetable oil (for deep frying).

In a mixing bowl, combine the first seven ingredients. Mixture will look almost paste-like. Set aside. Whisk the egg and the milk together to form an egg-wash. Take a Wonton wrapper and brush the edges with the egg-wash. Take 1/2 spoon of the crab mixture and place it in the center of the wrapper. Fold wrapper according to instructions. Set aside and fill and fold the other wrappers. Deep fry six or seven Crab Wontons at a time for about 1-1/2 minutes. Do not overcrowd. NOTE: Do not overcook. (TRICK: As the Wontons start to turn brown take them out of oil. The Wontons will finish cooking on its own. Wonton bottoms should be soft. If overcooked the Wontons will become too hard to be enjoyed.

lump crabmeat. Worcestershire sauce. apple cider vinegar. cream cheese. stone ground mustard. garlic powder. green onions. egg. milk. wonton wrappers. vegetable oil.

http://www.food.com/recipe/kens-crab-wonton-rangoon-262432

Nif's Cheesy Garlicky Smashed Potatoes (Bbq or Oven)

4 baking potatoes. 2 tablespoons butter. 3 -4 garlic cloves, minced, number of cloves is depending on taste. seasoning salt. 1 cup cheddar cheese, grated.

Poke holes with a fork in the potatoes and microwave until cooked through. Meanwhile, lay out 4 large pieces of tin foil. I always use the nonstick kind but you can use nonstick spray. Stir garlic into melted butter. When the potatoes are done cooking, place 1 on a piece of foil. With the side of a mallet or with a rolling pin, smash the potato! Not too hard, or you will redecorate your kitchen but hard enough to make it about 1" thick. Spoon on 1/4 of the garlic butter, sprinkle with seasoning salt and sprinkle with 1/4 cup of cheese. Fold foil over the potato, enough to completely wrap it up. Repeat steps 5 and 6 with the remaining potatoes. Place foil wrapped potatoes over low heat on the BBQ. I find it hard to list a cooking time because grills cook at such different speeds. You might want this to end up crunchy on the bottom or just heated through. You decide! Just take a peek ever few minutes. If you have other items on the grill that you are waiting for, you can put the potatoes on the top grate. They also stay hot for quite some time. If you're cooking these in the oven, I wouldn't put them in there for any temperatures higher that 375F Take a peek after 10 minutes and remove when you see how you like them done.

baking potatoes. butter. garlic cloves. seasoning salt. cheddar cheese.

http://www.food.com/recipe/nifs-cheesy-garlicky-smashed-potatoes-bbq-or-oven-463411

Cheesy Potatoes

8 -10 large potatoes, peeled and sliced about 1/4-inch thick. 1 onion. 12 cup butter. 12 cup flour. 8 cups milk. 2 teaspoons salt. 1 teaspoon pepper. 2 lbs Velveeta cheese.

Saute butter and onions in a large pot until onions are clear. Whisk in flour until lumps are gone. Add milk slowly whisking the entire time to avoid lumps and cook until it thickens to a sauce. Remove from heat and add cheese and stir until lumps are gone. Arrange potatoes in a large roasting pan and pour cheese sauce over the top. Bake covered at 375 for 1 1/2 hours or until potatoes are cooked. When potatoes are cooked remove lid and cook for 30 minutes to brown the top.

potatoes. onion. butter. flour. milk. salt. pepper. Velveeta cheese.

http://www.food.com/recipe/cheesy-potatoes-344285

Ravioli Con Pesto

1 (30 ounce) packagefrozen ravioli (any flavor). 1 (7 ounce) container pesto sauce. 2 roma tomatoes, diced.

Boil ravioli according to package directions. Drain ravioli. Return ravioli to pot and toss with pesto and tomatoes until well coated. Serve immediately.

ravioli. pesto sauce. roma tomatoes.

http://www.food.com/recipe/ravioli-con-pesto-141155

Uncle Bill's Russian Cabbage Rolls

2 cups long grain rice, cooked (yields 4 cups). 4 cups water. 2 whole savoy cabbage, about 2 pounds each. 12 cup water. 2 medium onions, chopped small, divided. 2 tablespoons margarine or 2 tablespoons butter. 34 cup uncooked brown basmati rice. 1 lb lean ground beef. 12 lb breakfast pork sausage. 6 garlic cloves, finely chopped. 3 teaspoons dried dill weed. 34 teaspoon salt. 12 teaspoon black pepper. 12 teaspoon granulated sugar. 28 fluid ounces condensed tomato soup. 28 fluid ounces canned plum tomatoes, including liquid. 12 large bay leaves.

In a medium size saucepan, add 2 cups of rice and 4 cups of water, bring to boil; reduce heat to simmer and cook for about 20 minutes or until all water is absorbed. Fluff rice with a fork; set aside and let cool. Remove core from savoy cabbage using a long thin knife. Using a large microwave container with a lid, place cabbage with core side down and add 1/2 cup of water. Cover and microwave on HIGH (full power) for 10 minutes. Turn cabbage over and cook on HIGH (full power) for an additional 10 minutes. Cook each cabbage head separately. When cabbage is cooked, drain water and let cabbage cool slightly. Separate leaves carefully and set aside. Divide chopped onions in two. In a frying pan add margarine or butter, 1/2 of the onions and saute' until translucent, about 3 to 4 minutes but do not brown. In a large mixing bowl, mix together both cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic cloves, dill weed, salt, black pepper and sugar and mix well until well blended. If cabbage leaves are too big, cut them in half along the rib. Spoon about 2 or 3 heaping teaspoons of mixture onto the wide end of the cabbage leaf. Bring the end of the cabbage leaf over the mixture, roll part way, then tuck or fold inward the ends to prevent the filling from falling out and continue to roll. Carefully place each cabbage roll in a single layer (with the end of the roll down), in a 9" x 13" oven-proof casserole dish. You will require 2- 9" x 13" casserole dishes. In a food processor or blender, process condensed soup and tomatoes until smooth. Pour tomato mixture over cabbage rolls until just covered. If the cabbage rolls are not covered with tomato mixture, add more condensed soup or water. Place 6 bay leaves on top of the sauce in each dish. Cover each dish tightly with aluminum foil and bake at 300 F for 2 hours. Maintain oven heat at this temperature so that the cabbage rolls do not burn. When cooked, remove from oven and let cool for about 15 minutes. Remove foil and serve while still hot. These cabbage rolls freeze well. You may also make small or petite cabbage rolls by cutting the cabbage leaves smaller and reducing the amount of filling.

long grain rice. water. savoy cabbage. water. onions. margarine. brown basmati rice. lean ground beef. pork sausage. garlic cloves. dried dill weed. salt. black pepper. granulated sugar. condensed tomato soup. canned plum tomatoes. bay leaves.

http://www.food.com/recipe/uncle-bills-russian-cabbage-rolls-35722

White Chocolate Mocha Frosting

2 ounces white chocolate. 1/2 cup butter. 1/2 teaspoon vanilla extract. 1/2 cup milk. 5 teaspoons instant coffee granules. 3 cups confectioners' sugar.

Mix the instant coffee with the milk, and let it stand until coffee is dissolved. Melt the butter and chocolate together, and beat until smooth, then add vanilla. Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.

white chocolate. butter. vanilla extract. milk. instant coffee granules. confectioners' sugar.

http://allrecipes.com/recipe/white-chocolate-mocha-frosting/

Zesty Egg Salad for Two

3 eggs, hard-cooked. 3 tablespoons mayonnaise. 1 tablespoon prepared mustard. 18 teaspoon salt. 18 teaspoon pepper. 18 teaspoon lemon juice. 1 tablespoon green onion, minced.

In a small bowl, combine mayonnaise, mustard, salt, pepper, and lemon juice. Stir in eggs with a fork, chopping them into bite-size pieces. Add green onion.

eggs. mayonnaise. prepared mustard. salt. pepper. lemon juice. green onions.

http://www.food.com/recipe/zesty-egg-salad-for-two-359472

Cinnamon Toast Peach Crisp

30 ounces, weight Sliced Canned Peaches. 2 cups Cinnamon Toast Crunch, Crushed. 13 cups Packed Brown Sugar. 1/4 cups All-purpose Flour. 3 Tablespoons Cold Butter.

Preheat oven to 375 F. Drain peaches. Place drained peaches in a greased 8 baking dish or Dutch oven. In a separate bowl, combine Cinnamon Toast Crunch, packed brown sugar and all-purpose flour. Use a fork or pastry blender to cut the cold butter into the cereal mixture until mixture resembles chunky crumbs. Mix 1/3 of the cereal mixture into the peaches and sprinkle the rest of the cereal mixture on top. Bake, uncovered for 20 minutes or until topping is golden brown. Serve warm with vanilla ice cream.

canned peaches. cinnamon. brown sugar. all - purpose flour. butter.

http://tastykitchen.com/recipes/desserts/cinnamon-toast-peach-crisp/

Doughnut Bread Pudding

4 stale raised glazed donuts. 1/2 cup raisins or other dried fruit. 2 eggs (room temperature). 1 (12 fluid ounce) can evaporated milk. 2 tablespoons white sugar (optional). 1 teaspoon vanilla extract. 1/4 teaspoon almond extract (optional). 1 teaspoon grated orange zest. 2 teaspoons ground cinnamon. 1/4 teaspoon ground nutmeg.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish. Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

doughnuts. raisins. eggs. evaporated milk. white sugar. vanilla extract. almond extract. orange zest. ground cinnamon. ground nutmeg.

http://allrecipes.com/recipe/doughnut-bread-pudding/

Oven Fried Zucchini Chips

3 medium zucchini. 14 cup frozen egg substitute, thawed. 2 tablespoons commercial reduced-calorie Italian dressing. 12 cup fine dry breadcrumb. 2 tablespoons grated parmesan cheese. 18 teaspoon fresh ground pepper. vegetable oil cooking spray.

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small bowl, stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture, dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475 degrees for 5 minutes, turn and bake an additional 5 minutes or until golden. Serve immediately.

zucchini. egg substitute. reduced - calorie Italian dressing. fine dry breadcrumbs. parmesan cheese. fresh ground pepper. vegetable oil cooking spray.

http://www.food.com/recipe/oven-fried-zucchini-chips-117874

Grilled Pineapple, Coconut and Lime

1/2 cups Unsweetened Flaked Coconut. 1 whole Lime, Juiced. 2 Tablespoons Brown Sugar Or Coconut Sugar. 1 whole Pineapple, Peeled And Cut Into 1/2 Inch Wedges (See Note). 1 whole Lime, Zested.

Note: A 15-ounce can of pineapple rings can be substituted for the fresh pineapple. Preheat grill to medium high. Heat a stove top skillet over medium heat on the stove. Once skillet is warm, place coconut in pan. Stir frequently until the coconut becomes lightly toasted and browned. Remove from heat, and pour coconut into a bowl. Set aside for later use. In a separate bowl, place the lime juice and sugar and stir together. Place pineapple wedges on an oiled grill and cook, turning only once until pineapple softens and becomes browned. Cooking time will vary between canned and fresh pineapple, but fresh pineapple will take approximately 7-8 minutes total cooking time while canned will require about 4-5 minutes of cooking time. Once cooked, transfer the pineapple to a large bowl. Sprinkle with lime juice and sugar mixture, coconut and lime zest. Serve if using as a side dish. To serve as a dessert, scoop 1/2 cup of plain vanilla Greek or regular yogurt into a serving cup. Divide the pineapple mixture up evenly between 6 cups. Serve.

unsweetened flaked coconut. lime. brown sugar. pineapple. lime.

http://tastykitchen.com/recipes/sidedishes/grilled-pineapple-coconut-and-lime/

Orange Salad with Cinnamon Dressing

Salad:. 8 seedless oranges, peeled and sliced into circles. 4 cups mixed salad greens. 1 teaspoon orange zest, or to taste (optional). Dressing:. 1 (8 ounce) package cream cheese, at room temperature. 1/3 cup orange juice. 1 tablespoon honey. 2 teaspoons grated orange zest. 3/4 teaspoon ground cinnamon.

Arrange orange slices and salad greens on serving plates. Sprinkle 1 teaspoon orange zest among the salads. Beat cream cheese, orange juice, honey, 2 teaspoons orange zest, and cinnamon together in a bowl until smooth. Spoon dressing onto each salad.

seedless oranges. mixed salad greens. orange zest. cream cheese. orange juice. honey. orange zest. ground cinnamon.

http://allrecipes.com/recipe/orange-salad-with-cinnamon-dressing/

Toasted Oat and Honey Waffles

1 cup Rolled Oats. 1- 1/2 cup All-purpose Flour. 1 teaspoon Baking Powder. 1/2 teaspoons Fine Sea Salt. 2 Large Eggs, Separated. 1- 1/2 cup Milk. 4 Tablespoons Unsalted Butter, melted. 2 Tablespoons Liquid Honey. Pure Canadian Maple Syrup, For Serving.

Preheat oven to 350 F. Line a baking sheet with parchment paper and evenly spread out the oats. Bake for 8-10 minutes, stirring halfway through, until the oats are lightly toasted and golden. Set aside to cool completely, about 5 minutes. Pulse oats in a food processor until finely ground, about 30 seconds. Preheat a Belgian waffle iron and spray with non-stick baking spray (see notes). In a large bowl, combine flour, baking powder, salt and pulsed oats. In a small bowl, beat the egg whites at high speed with an electric mixer until soft peaks form. In a medium bowl, whisk together the egg yolks, milk, melted butter, and honey until combined. Stir this into the oat mixture, and then gently fold the egg whites into the oat mixture. Pour about 3/4 cup of batter onto the Belgian waffle maker (or 1/3 cup of batter on a regular waffle maker) and cook according to manufacturers instructions. I like my waffles nice and golden. Serve with butter (optional, but come on!) and pure Canadian maple syrup. Notes: 1. Recipe adapted from Pass the Sushis Oatmeal and Honey Waffles. 2. This recipe can be made in a regular waffle maker tooit just makes more waffles. 3. You can freeze any extra waffles you have and save them for later. When youre ready for them, just preheat your oven to 350 F and place the waffles on a wire baking rack and bake them for about 10 minutes before enjoying.

rolled oats. all - purpose flour. baking powder. fine sea salt. eggs. milk. unsalted butter. liquid honey. maple syrup.

http://tastykitchen.com/recipes/breakfastbrunch/waffles/toasted-oat-and-honey-waffles/

Sweet Potato Casserole II

4 1/2 cups cooked and mashed sweet potatoes. 1/2 cup butter, melted. 1/3 cup milk. 1 cup white sugar. 1/2 teaspoon vanilla extract. 2 eggs, beaten. 1 cup light brown sugar. 1/2 cup all-purpose flour. 1/3 cup butter. 1 cup chopped pecans.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.

mashed sweet potatoes. butter. milk. white sugar. vanilla extract. eggs. light brown sugar. all - purpose flour. butter. pecans.

http://allrecipes.com/recipe/sweet-potato-casserole-ii-3/