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Slow Cooker Taco Bean Soup

1 pound ground beef. 1 onion, chopped. 1 (1.25 ounce) package taco seasoning mix. 1 (15 ounce) can white beans, undrained. 1 (15 ounce) can red kidney beans, undrained. 1 (15 ounce) can white kidney beans, undrained. 1 (15 ounce) can ranch-style beans, undrained. 1 (15 ounce) can pinto beans, undrained. 1 (15 ounce) can black beans, undrained. 1 (15 ounce) can white hominy, drained. 1 (10 ounce) can diced tomatoes with green chile peppers.

Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix. Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture. Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

ground beef. onion. taco seasoning mix. white beans. red kidney beans. white kidney beans. ranch style beans. pinto beans. black beans. white hominy. green chili peppers.

http://allrecipes.com/recipe/slow-cooker-taco-bean-soup/

Tropical Coconut Cake

6 whole Eggs, Separated. 3- 3/4 cups Flour. 1 teaspoon Salt. 1- 1/2 teaspoon Baking Powder. 1- 1/2 cup Butter. 2 cups Sugar. 1- 1/2 cup Milk. 1 teaspoon Vanilla. 1 teaspoon Coconut Extract. 1 can Crushed Pineapple (20 0z). 3/4 cups Sugar. 4 Tablespoons Cornstarch. 4 whole Egg Yolks. 1 teaspoon Pineapple Extract. 1/4 cups Butter. 4 ounces, weight White Chocolate. 18 cups Cream. 1/4 cups Butter. 1 Tablespoon Coconut Extract. 1/4 cups Sour Cream. 2 cups Confectioners Sugar. 1 cup Toasted Coconut. Shaved White Chocolate Curls For Garnish.

For Cake: Preheat oven to 350F. Grease and flour three round cake pans well. Separate eggs. Beat egg whites till stiff peaks form then set aside. Mix flour, salt and baking powder in a medium bowl and set aside. Cream together butter and sugar and add egg yolks. Mix well. Into the creamed mixture, add flour and milk alternately 1/3 at a time each, starting and ending with flour. Mix well then add beaten egg whites stirring lightly till mixed thoroughly. Add vanilla and coconut extracts. Pour into prepared pans and bake for 25 to 30 minutes. For the pineapple curd: While your cake is baking, open can of crushed pineapple. Pour into a large pot, add sugar and cornstarch and mix thoroughly over medium heat. Stir until bubbly. In a bowl with egg yolks pour 1/2 cup of the warm pineapple mixture mix (to temper the eggs) and then add that mix back to your pot of bubbly mix.. Cook 3 more minutes stirring constantly. Remove from heat and add extract and butter, mix to combine then let cool completely. For the icing: In a small pot on low heat stir together white chocolate and cream until melted. Let cool. In mixing bowl cream together sour cream, coconut extract and butter. Add cooled white chocolate, mix again. Then add confectioners sugar and mix well. Add more sugar as needed. To assemble: Place one cake round on serving platter.. spread on half of the pineapple curd. Top with another cake round and repeat with the remaining curd. Top with final cake round. Lightly spread the icing around sides and top of cake. This is where it gets a little fun.. With my hands I grab some toasted coconut and start pressing it lightly to the sides of the cake. About 1/3 will fall off ( make sure you do this on top of a clean counter so you can gather it back up to your pile). If your cake is uneven on the sides (mine usually are) you can build up a flat side to your cake using the coconut. Completely cover the sides leaving the top plain. This is where we will have our white chocolate curls.

eggs. flour. salt. baking powder. butter. sugar. milk. vanilla. coconut extract. sugar. cornstarch. egg yolks. pineapple extract. butter. white chocolate. cream. butter. coconut extract. sour cream. confectioners' sugar. coconut. white chocolate curls.

http://tastykitchen.com/recipes/desserts/tropical-coconut-cake/

How to Make Cake Flour

6 cups all-purpose flour (white or wheat). 12 tablespoons cornstarch.

Measure out the amount needed for your recipe. I always measure out 6 cups of all purpose flour. For every 1 cup of flour remove 2 Tbsp of flour. Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out). Sift 5-6 times and it's ready-to-use cake flour. *To sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl. (left-over flour can go back in the bag). Always measure the flour that is needed after its sifted.

all - purpose flour. cornstarch.

http://www.food.com/recipe/how-to-make-cake-flour-424532

Best Ever Cranberry Chip Cookies

12 cup margarine (use stick margarine not tubs). 12 cup shortening. 34 cup sugar. 34 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla. 1 teaspoon baking soda. 2 14 cups flour. 12 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup vanilla chip. 1 cup dried cranberries. 1 cup chopped pecans.

Cream margarine, shortening and sugars. Then add eggs, then vanilla. Next dry ingredients and then chips, nuts and cranberries. Use medium cookies scoop and place on greased cookie sheet. Bake at 350 for 8-10 minutes. Do not over bake, cookies should be moist and chewy.

margarine. shortening. sugar. brown sugar. eggs. vanilla. baking soda. flour. salt. semi - sweet chocolate chips. vanilla chips. dried cranberries. pecans.

http://www.food.com/recipe/best-ever-cranberry-chip-cookies-128667

Chocolate Chip Cookies

3/4 cups White Sugar. 1 cup Brown Sugar. 1/2 cups Butter-Flavor Shortening. 1/4 cups Butter. 1 Tablespoon Vanilla. 1 Egg. 2 cups Flour. 1 teaspoon Baking Soda. 1 teaspoon Salt. 1 cup Semi-Sweet Chocolate Chips.

Heat oven to 350 degrees F. Beat sugars, shortening, butter, vanilla, and egg until creamy and well combined. Sift lightly together flour, baking soda, and salt. Combine with wet ingredients and do not overmix. Add chocolate chips. Roll in walnut-sized balls and place 2 inches apart on cookie sheet. Bake 10-12 minutes just until set in the middle and just starting to turn tan on the sides (usually takes about 11 minutes for my dark pan). Dont overcook!

white sugar. brown sugar. butter flavor shortening. butter. vanilla. egg. flour. baking soda. salt. semi - sweet chocolate chips.

http://tastykitchen.com/recipes/desserts/chocolate-chip-cookies-18/

Super Easy Chicken Casserole With Stuffing

6 chicken breasts. 6 slices mozzarella cheese. 1 (10 ounce) can cream of chicken soup. 1 (6 ounce) box Stove Top stuffing mix. 1 teaspoon garlic.

Place each piece of chicken in casserole. Lay a piece of cheese on top of each piece (the cheese is better if it is sliced cheese because it melts nicer). Cover the chicken with soup. Add your favorite spices to soup. Prepare stuffing according to package directions. Place stuffing on top of casserole. Bake uncovered at 325F for 1 hour.

chicken breasts. mozzarella cheese. cream of chicken soup. Stove Top stuffing mix. garlic.

http://www.food.com/recipe/super-easy-chicken-casserole-with-stuffing-149927

Baked Scalloped Potatoes

6 large peeled, cubed potatoes. 1 (10.75 ounce) can condensed cream of mushroom soup. 1 1/4 cups milk. 1 onion, diced. 1/2 teaspoon ground black pepper.

Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

potatoes. condensed cream of mushroom soup. milk. onion. ground black pepper.

http://allrecipes.com/recipe/baked-scalloped-potatoes/

Frozen French Toast

4 eggs. 2 teaspoons sugar. 12 teaspoon salt. 14 teaspoon nutmeg. 14 teaspoon vanilla. 1 12 cups milk. 8 slices very dry bread.

Beat all but the bread in a large bowl. Dip each slice of bread in mixture so it absorbs as much as possible. Brown on both sides in margarine over moderate heat. Cool. Freeze in single layer on greased cookie sheet overnite. Stack and wrap in foil and return to freezer until ready to use. To heat place slice in toaster until hot.

eggs. sugar. salt. nutmeg. vanilla. milk. dry bread.

http://www.food.com/recipe/frozen-french-toast-48177

Easy Baked Oatmeal

6 cups quick cooking oats. 3/4 cup packed brown sugar. 1 teaspoon salt. 1 1/2 teaspoons baking powder. 6 eggs. 2 cups milk. 1 1/2 teaspoons vanilla extract. 2/3 cup canola oil. 1/2 cup coarsely chopped walnuts.

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, stir together the oats, brown sugar, salt and baking powder. In a separate medium bowl, stir together the eggs, milk, vanilla and canola oil. Pour the wet ingredients into the dry ingredients, and stir until well blended. Spoon into the prepared baking pan, and spread evenly. Sprinkle walnuts over the top. Bake for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

quick - cooking oats. brown sugar. salt. baking powder. eggs. milk. vanilla extract. canola oil. walnuts.

http://allrecipes.com/recipe/easy-baked-oatmeal/

Gimme More Cookies

7 ounces, weight Cornstarch. 1 cup Unsalted Butter, Room Temperature. 5 Tablespoons All-purporse Flour. 1/2 cups Sugar. 1/4 cups Shredded Coconut.

Preheat oven to 325 degrees F. In a large bowl, mix all the ingredients until a dough is formed. Make small balls (1 1/2 inch in diameter) and arrange them in a 13x18 baking sheet. Its not necessary to grease the baking sheet. Press a fork on each ball. Bake for 15-20 minutes. The whole recipe yields 40-42 cookies.

cornstarch. unsalted butter. flour. sugar. shredded coconut.

http://tastykitchen.com/recipes/desserts/gimme-more-cookies/

Easy and Quick Quinoa Salad

2 cups Cooked Quinoa. 1 can (15 Oz. Size) Black Beans, Rinsed And Drained. 1/2 cups Red Pepper Chopped. 1/2 cups Red Onions, Chopped. 1/4 cups Fresh Parsley (Save Some For Garnishing The Dish Just Before Serving). 13 cups Any Vinaigrette Dressing.

Place quinoa in a large bowl and add black beans, red pepper, red onions, and parsley. Pour vinaigrette dressing over the quinoa salad and stir to combine. Garnish with parsley before serving. This salad is good served at room temperature or chilled.

cooked quinoa. black beans. red peppers. red onions. fresh parsley. vinaigrette dressing.

http://tastykitchen.com/recipes/salads/easy-and-quick-quinoa-salad/

Grandma Minnie's Old Fashioned Sugar Cookies

3 cups sifted all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup white sugar. 1 cup butter. 1 egg, lightly beaten. 3 tablespoons cream. 1 teaspoon vanilla extract.

Preheat oven to 400 degrees F (200 degrees C) . Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired. On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets. Bake for 6 to 8 minutes, or until delicately brown.

all - purpose flour. baking powder. salt. white sugar. butter. egg. cream. vanilla extract.

http://allrecipes.com/recipe/grandma-minnies-old-fashioned-sugar-cookies/

Pork Chops With Paprika in Cream Sauce (Cotes de Porc Hongroise)

4 loin pork chops, about 2 pounds (or 4 8-ounce pork chops). Salt and freshly ground black pepper. 1 teaspoon paprika. 2 teaspoons peanut, vegetable or corn oil. 3/4 cup finely chopped onion. 1/2 cup dry white wine. 1/2 cup heavy cream. 1 tablespoon Dijon mustard.

Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and saute until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm. Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.

pork loin chops. salt & freshly ground black pepper. paprika. corn oil. onions. dry white wine. heavy cream. Dijon mustard.

http://cooking.nytimes.com/recipes/11936

Hot Dog and Tater Bake

2 packages hot dogs, sliced. 1 cup soft breadcrumbs. 13 cup catsup. 1 egg, beaten. 12 cup onion. 12 teaspoon salt. 1 bag frozen tater tots, partially defrosted. additional ketchup, for topping (optional).

Combine sliced hot dogs, bread crumbs, egg, onion, catsup, and salt. Pour into an 8-inch square baking dish. Top with frozen tater tots. Bake at 350 for 30 minutes.

soft breadcrumbs. catsup. egg. onions. salt. ketchup.

http://www.food.com/recipe/hot-dog-and-tater-bake-49339

Creamed Spinach Gratin

2 tablespoons unsalted butter (plus more for the dish). 1 garlic clove, halved. 5 shallots, thinly sliced crosswise. 5 (10 ounce) boxes frozen spinach, thawed. 8 ounces cream cheese, at room temperature. 1 cup heavy cream. 1 cup whole milk. 1 cup grated gruyere or 1 cup grated swiss cheese. 1 teaspoon kosher salt. 12 teaspoon black pepper. 1 teaspoon ground nutmeg.

Heat oven to 375 degrees. Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic. In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes. Squeeze the spinach to remove any excess liquid. In a large bowl, combine spinach, cream cheese, heavy cream, milk, Gruyere or Swiss cheese, salt, pepper, nutmeg and shallots. Transfer to dish. Bake, uncovered, until bubbling and lightly golden, about 25 minutes.

unsalted butter. garlic clove. shallots. frozen spinach. cream cheese. heavy cream. whole milk. gruyere. kosher salt. black pepper. ground nutmeg.

http://www.food.com/recipe/creamed-spinach-gratin-295064

Creamy Cheesy Chicken Enchiladas

1 Tablespoon Olive Oil. 2 cloves Garlic, Minced. 2 cups Diced Chicken Breast. 1 Tablespoon Butter. 5 whole Sliced Mushrooms. 1 can Rotel Tomatoes And Green Chilis, 10 Ounce Can, Drained. 1 package (8 Oz) Cream Cheese. 8 whole 8 Inch Flour Tortillas. 2- 1/2 cups Shredded Monterey Jack Cheese. 1 pint Heavy Whipping Cream.

Dice chicken and cook it in a pan over medium heat with some olive oil and minced garlic. Let the oil heat up, then add the garlic till it softens, then add the chicken and cook until its browned and juices run clear. Or you can use pre-cooked or leftover cooked chicken. Preheat oven to 350F. Spray a 9x13 baking dish with cooking spray. Melt butter in large skillet over medium heat. Add mushrooms and cook for 2 minutes then add Rotel and saute 1 minutes. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Grab a tortilla and spread a little bit of shredded cheese on it, then spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9x13 baking dish. Sprinkle with remaining monterey jack cheese, and drizzle with whipping cream. (I personally did not use the whole pint because I was worried of making it soggy, but it wasnt at all). Cover with foil and bake at 350 degrees F for 30 minutes. Take off foil and cook for another 15 minutes, or until top is golden brown.

olive oil. garlic cloves. chicken breasts. butter. sliced mushrooms. cream cheese. 8 - inch flour tortillas. monterey jack cheese. heavy whipping cream.

http://tastykitchen.com/recipes/main-courses/creamy-cheesy-chicken-enchiladas/

Port-Roasted Chestnuts with Grapes

3/4 cup low-salt chicken broth. 1/4 cup ruby Port. 2 tablespoons (1/4 stick) butter, diced. 2 3x3/4-inch strips orange peel (orange part only). 1 teaspoon sugar. 2 7- to 8-ounce jars whole roasted chestnuts. 2 1/2 cups seedless red grapes (about 14 ounces). Coarse kosher salt. 3 tablespoons chopped fresh Italian parsley.

Combine chicken broth, ruby Port, diced butter, orange peel strips, and sugar in large wide skillet. Bring to boil over medium-high heat, stirring occasionally. Boil mixture until reduced and thickened enough to coat spoon, about 8 minutes. Add whole roasted chestnuts and seedless red grapes to skillet; sprinkle with coarse kosher salt. Reduce heat to medium and simmer until Port sauce is reduced to glaze and sauce coats chestnuts and grapes thickly, about 4 minutes. Season to taste with coarse kosher salt and pepper. Transfer chestnuts and grapes to bowl, sprinkle with chopped parsley, and serve.

low sodium chicken broth. ruby port. butter. orange peel. sugar. roasted chestnuts. red seedless grapes. kosher salt. fresh Italian parsley.

http://www.epicurious.com/recipes/food/views/port-roasted-chestnuts-with-grapes-240413

Raspberry/Pear/Pecan Bread

2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/2 teaspoon salt. 1 1/4 cups raspberries. 2 cups chopped pears. 1/2 cup brown sugar. 1/4 cup oil. 2 large eggs, beaten. 1 teaspoon vanilla extract. 1 cup chopped pecans.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated. Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

all - purpose flour. baking powder. baking soda. ground cinnamon. salt. raspberries. pears. brown sugar. oil. eggs. vanilla extract. pecans.

http://allrecipes.com/recipe/raspberrypearpecan-bread/

Lost Bread a.k.a. Brioche French Toast with Toasted Hazelnut Praline Syrup

1/2 cups Hazelnuts. 8 Tablespoons Unsalted Butter. 1/4 cups Lyle's Golden Syrup. 1/2 cups Dark Brown Sugar. 1/4 cups Turbinado Sugar. 1 pinch Sea Salt. 1/4 teaspoons Vanilla Extract. 3 Tablespoons Lowfat Or Regular Organic Milk. 8 Slices Brioche, Sliced 1" Thick. If You Don't Have Brioche, You Can Substitute Challah Bread, French Bread, Or Italian Bread. 2 whole Eggs, Organic. 3 Tablespoons Lowfat Milk. 1/4 teaspoons Ground Saigon Cinnamon. 1/4 teaspoons Vanilla Extract. 2 Tablespoons Butter, For The Pan.

For the hazelnut praline syrup: In a small skillet, on medium low heat, toast the hazelnuts until fragrant and skins begin to crack. Remove from heat and wrap the nuts in a clean dish towel. Rub the towel over the nuts vigorously to remove most of the skin from the hazelnuts. Set aside. In a small saucepan, melt butter on medium low heat. Add Lyles syrup, dark brown sugar, turbinado sugar and salt. Stir until sugar is completely dissolved and the syrup comes to a boil. Remove from the heat, and stir in vanilla, milk and hazelnuts until combined. Let the mixture cool slightly, then pour it into a glass container and tightly seal. Store in the refrigerator. Reheat on medium power in your microwave when ready to use. Careful: the syrup can become very hot! For the French toast: Note: My recipe for Brioche Burger buns is what I used for the French toast. You can find this recipe in my Tasty Kitchen recipe box as well. If you dont have brioche, you can substitute Challah bread, Italian bread, French bread or even croissants. In a wide casserole dish, whisk together eggs, milk, cinnamon and vanilla until well blended. If you have a cast iron skillet, it is best for French toast. Heat skillet over medium heat, then add 1 tablespoon of butter and let it melt. While butter melts, place 4 slices of bread in the egg mixture at a time, allowing the bread to absorb some of the egg, but dont let it get soggy. Flip the bread over and do the same on the second side. Add 4 pieces of bread to the skillet at a time. Let them brown on one side (about 3 minutes), then turn bread over and brown on the other side. Transfer to a plate and serve with warm praline syrup. Melt the 2nd tablespoon of butter and repeat the process with the remaining 4 slices of bread. Enjoy!

hazelnuts. unsalted butter. golden syrup. dark brown sugar. turbinado sugar. sea salt. vanilla extract. milk. brioche bread. eggs. low - fat milk. cinnamon. vanilla extract. butter.

http://tastykitchen.com/recipes/breakfastbrunch/e2809clost-breade2809d-e28093-a-k-a-brioche-french-toast-with-toasted-hazelnut-praline-syrup/

Creamy Coleslaw

14 cup sour cream. 2 tablespoons mayonnaise. 1 12 teaspoons sugar. 1 teaspoon lemon juice. 1 teaspoon Dijon mustard. 14 teaspoon celery seed. 18 teaspoon pepper. 14 medium head of cabbage. 12 small carrot. 12 small onion.

Mix sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed and pepper in small bowl. Place flat side of 1/4 head of cabbage on a cutting board and cut off core. Cut the cabbage into thin slices. Cut slices several times into smaller pieces. Makes around 2 cups. Peel and shred the carrot. peel and chop onion. Place cabbage, carrot, and onion in a med. bowl. Pour sour cream mix over and mix with large spoon until everything is coated. Cover and refrigerate for at least an hour to blend flavours.

sour cream. mayonnaise. sugar. lemon juice. Dijon mustard. celery seeds. pepper. heads of cabbage. carrots. onions.

http://www.food.com/recipe/creamy-coleslaw-304270

Salsa Fresca

3 -4 plum tomatoes, seeded and minced. 1 sweet onion, minced. 14 cup coarsely chopped fresh cilantro. 1 teaspoon olive oil. 1 pinch kosher salt.

Mix all ingredients and let sit for 15 minutes or so, to let flavors meld. Try to use kosher salt rather than table salt. It's milder and sweeter. Note: To make ahead, do your chopping the day before and combine ingredients 20 minutes before serving.

plum tomatoes. sweet onion. fresh cilantro. olive oil. kosher salt.

http://www.food.com/recipe/salsa-fresca-182266

Spiced Banana Cake

1/2 cup butter, softened. 1 cup packed light brown sugar. 1/2 cup white sugar. 1 1/4 teaspoons ground allspice. 1/2 teaspoon ground nutmeg. 2 eggs. 1 1/2 teaspoons vanilla extract. 1 1/4 cups all-purpose flour. 3/4 cup rolled oats. 3/4 teaspoon baking soda. 3/4 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup sour cream. 1 cup mashed bananas.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Combine flour, oats, baking soda, baking powder and salt in a medium size bowl. In a large bowl, cream the butter or margarine. Add brown sugar, sugar, allspice and nutmeg; beat until light and fluffy. Mix in eggs and vanilla extract. Add 1/3 of the dry ingredients to the butter mixture; mix well. Add the sour cream; mix well. Add another 1/3 of the dry ingredients; mix well. Add half of the bananas; mix well. Repeat with remaining 1/3 of the dry ingredients and remaining bananas. Pour batter into prepared pans. Bake until cake tests done, about 30 minutes. Let it cool in the pan for 5 minutes, and then turn onto wire rack to cool. Frost with Allspice Cream Cheese Frosting.

butter. light brown sugar. white sugar. ground allspice. ground nutmeg. eggs. vanilla extract. all - purpose flour. rolled oats. baking soda. baking powder. salt. sour cream. mashed bananas.

http://allrecipes.com/recipe/spiced-banana-cake/

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

9 garlic cloves, minced. 2 tablespoons chopped fresh rosemary. 2 anchovy fillets, minced. 2 teaspoons fennel seeds. 2 teaspoons coarse kosher salt. 1 1/2 teaspoons freshly cracked black pepper. 1/4 cup extra-virgin olive oil. 1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb). 1 1/2 teaspoons fennel seeds. 1 pound tomatoes, seeded, finely chopped (about 2 cups). 1/2 cup Kalamata or Nicoise olives, pitted, finely chopped. 3 tablespoons red wine vinegar. 1/3 cup extra-virgin olive oil. Coarse kosher salt. 1/4 cup thinly sliced fresh basil.

Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling. Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside. Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130F for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves. Cut lamb crosswise into 1/2-inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.

garlic cloves. fresh rosemary. anchovy fillets. fennel seeds. kosher salt. cracked black pepper. olive oil. butterflied leg of lamb. fennel seeds. tomatoes. kalamata olives. red wine vinegar. olive oil. kosher salt. fresh basil.

http://www.epicurious.com/recipes/food/views/grilled-butterflied-leg-of-lamb-with-tomato-fennel-vinaigrette-239071

Honey Cake W/Cinnamon Cream Cheese Frosting

2 12 cups flour. 2 teaspoons baking powder. 12 teaspoon baking soda. 12 teaspoon salt. 12 teaspoon pumpkin pie spice. 3 large eggs. 12 cup Splenda Sugar Blend for Baking. 1 cup raw honey. 12 cup canola oil. 12 cup unsweetened applesauce. 12 cup coffee. 14 cup whole milk. 1 ounce cream cheese. 14 cup butter. 1 12 cups confectioners' sugar. 12 teaspoon cinnamon. 12 teaspoon vanilla. 2 -4 tablespoons warmed milk.

Preheat oven to 350. Grease 2- 9" cake pans. In a separate bowl, mix all dry ingredients, excluding sugar. Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed. Add eggs one at a time until well blended. Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times. Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that! ). Turn on medium for about 30 seconds. Bake for 45 minutes or until toothpick comes out clean. Remove pans from oven and set pans upside down on a cooling rack. Let cool for at least 10 minutes before attempting to remove pans. Fully cool before frosting. For the frosting:. Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together. Add Cinnamon and Vanilla. Add confectioners sugar slowly in batches with mixer on low speed. Add milk one tablespoon at a time until you've reached the desired consistency.

flour. baking powder. baking soda. salt. pumpkin pie spice. eggs. Splenda Sugar Blend for Baking. raw honey. canola oil. unsweetened applesauce. coffee. whole milk. cream cheese. butter. confectioners' sugar. cinnamon. vanilla. milk.

http://www.food.com/recipe/honey-cake-w-cinnamon-cream-cheese-frosting-341969

Peanut Butter Chocolate Banana Pops

4 whole Ripe Bananas. 1 cup Toppings Of Choice (sprinkles, Chopped Nuts, Shredded Coconut, Etc.). 1/2 cups Heavy Whipping Cream. 6 ounces, weight Bittersweet, Dark, Or Semisweet Chocolate, Chopped (or Chips). 1- 1/2 Tablespoon Creamy Peanut Butter. 8 Popsicle Or Cake Pop Sticks.

Peel the bananas and cut each banana in half crosswise. From the cut end, carefully insert a stick into each half, trying to get it most of the way through but not poking out the end. The banana may crack on the side slightly, but the chocolate will cover this later. Place banana pops in a dish, on a sheet of waxed or parchment paper. Put dish in the freezer for a couple hours if time allows. Less freezing time should work (even 15 minutes). The cold banana will help the ganache set more quickly (so you can eat it more quickly). When youre ready to finish the bananas, place your topping(s) on a plate or platter without a rim for easy rolling. In a small saucepan, heat the cream over medium heat until small bubbles form around the edge and the cream breaks a slight simmer, but dont allow it to boil. At this point, turn off the heat, then add the chocolate and peanut butter and stir, stir, stir! It will take a minute or two, and if you havent made ganache before youll think it failed, but the cream and chocolate will melt together and become shiny after a minute or two of stirring. No need for a whiskI used a spoon. The ganache will stay melted for a while, so you dont have to be in a huge rush during the next step. For each banana, hold it over the pan and spoon ganache all over it. Then use your spoon to scrape off the excess ganache as you hold the banana upside down. This will prevent lots of chocolate from getting all mixed in with your toppings. Lightly roll the coated banana in your topping of choice (spooning the toppings over it, if its easier). Lightly pat the toppings onto the banana if theyre not sticking. Shake off any excess toppings, then lay the banana back in the dish you froze it in. Repeat the process with the remaining bananas. Put them back in the freezer until the ganache has hardened completely, only 10 minutes or so.

bananas. heavy whipping cream. semisweet chocolate. creamy peanut butter. popsicles.

http://tastykitchen.com/recipes/desserts/peanut-butter-chocolate-banana-pops/

Creamy Spinach Quesadilla

8 ounces, weight Fresh Spinach, Washed And Chopped. 1 teaspoon Unsalted Butter. 2 Tablespoons Yellow Onion, Finely Diced. 1 teaspoon Sour Cream. 18 teaspoons Nutmeg. 1 whole Flour Tortilla. 1/4 cups Shredded Monterey Jack.

In a large non-stick skillet, on low heat, saute the spinach in butter. Once the spinach has wilted, add the onion, sour cream, and nutmeg. Put the spinach mixture on one half of the tortilla and spread cheese on top of the mixture. Fold the tortilla in half and cook on a hot cast iron skillet until browned on each side. Cut into wedges and serve immediately.

fresh spinach. unsalted butter. yellow onions. sour cream. nutmeg. flour tortilla. monterey jack cheese.

http://tastykitchen.com/recipes/main-courses/creamy-spinach-quesadilla/

Roasted Banana Bars with Browned Butter-Pecan Frosting

2 cups Sliced Bananas. 13 cups Packed Dark Brown Sugar. 1 Tablespoon Butter, Chilled And Cut Into Small Pieces. 2- 1/4 cups Cake Flour. 3/4 teaspoons Baking Soda. 1/2 teaspoons Baking Powder. 1/4 cups Buttermilk. 1 teaspoon Vanilla Extract. 1/2 cups Butter, Softened. 1- 1/4 cup Granulated Sugar. 2 whole Large Eggs. 1/4 cups Butter. 2 cups Powdered Sugar. 13 cups Cream Cheese. 1 teaspoon Vanilla Extract. 1/4 cups Chopped Pecans, Toasted.

For the bars: Preheat oven to 400 degrees F. Combine bananas, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400 degrees F for 35 minutes, stirring after 17 minutes. Remove from oven and cool slightly. Reduce the oven temperature to 375 degrees F. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 2 1/4 cups (which is roughly 9 ounces) of flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs into the granulated sugar mixture; mix well. Add portions of the flour mixture into the sugar mixture alternating with banana mixture, beginning and ending with flour mixture. Mix until thoroughly combined. Pour batter into a 13 x 9inch baking pan that youve coated with baking spray. Bake at 375 degrees F for 20 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven. Cool completely in the pan on a wire rack. For the frosting: Melt the butter in a small saucepan over medium heat then cook it for 4 minutes or until lightly browned. Remove from heat and cool slightly. Combine browned butter, powdered sugar, cream cheese, and vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

bananas. dark brown sugar. butter. cake flour. baking soda. baking powder. buttermilk. vanilla extract. butter. granulated sugar. eggs. butter. powdered sugar. cream cheese. vanilla extract. pecans.

http://tastykitchen.com/recipes/desserts/roasted-banana-bars-with-browned-butter-pecan-frosting/

Maggie and Peter's Blue Cheese and Fig Pizza

1 pizza dough (like the Trader Joe's one). 12 cup radicchio or 12 cup arugula, coarsely chopped. 13-12 cup blue cheese, crumbled. 1 cup mozzarella cheese, grated. 2 garlic cloves, diced. 1 tablespoon olive oil. 1 tablespoon fresh rosemary. 1 Italian sausage (optional). 10 -12 dried mission figs, cut into bite-sized pieces.

Preheat oven to 450 degrees. Place a frying pan on medium heat and add a dash of olive oil. Uncase the sausage and fork it in small pieces into the frying pan. Cook the sausage for about 7 minutes until done. Roll out the pizza dough to the desired shape and thickness. Brush a thin layer of olive oil onto the pizza and then sprinkle on the garlic. Add the mozzarella and blue cheeses to the top of the pizza dough. Then add the sausage and figs. Finally sprinkle on the rosemary and radicchio. Cook the pizza for 8-10 until the cheese is bubbly and the crust is beginning to brown.

pizza dough. radicchio. blue cheese. mozzarella cheese. garlic cloves. olive oil. fresh rosemary. Italian sausage. dried mission figs.

http://www.food.com/recipe/maggie-and-peters-blue-cheese-and-fig-pizza-481315

Cherry Crumble Ice Cream

1 cup All-purpose Flour. 6 Tablespoons Unsalted Butter. 4 Tablespoons Brown Sugar. 2- 1/2 cups Cherries, Pitted. 1 Tablespoon Sugar. 1 Tablespoon Water. 2 cups Whole Milk. 1 Tablespoon Plus 1 Teaspoon Cornstarch. 3 Tablespoons Cream Cheese, Softened. 1/2 teaspoons Kosher Salt. 1- 1/4 cup Heavy Cream. 23 cups Sugar. 2 Tablespoons Light Corn Syrup.

This recipe should be made in a 1 1/2 quart ice cream machine bowl. Preheat the oven to 400 F. In a bowl, combine the flour, butter and sugar. Squeeze the butter using your fingers until the mixture looks like breadcrumbs. Spread the crumble mixture onto a rimmed cookie tray and bake for 20 minutes or until golden brown. Remove pan from oven and set aside. Place the cherries into a saucepan and add the white sugar and water. Simmer for about 15 minutes or until the mixture has thickened. Set aside to cool. In a small bowl mix two tablespoons of the milk with the cornstarch. Set aside. Whisk the cream cheese and the salt together in a medium bowl. Set aside. Have a large bowl filled with ice nearby. In a 4 quart pot, combine the rest of the milk, heavy cream, sugar, and corn syrup. Bring to a rolling boil and simmer for 4 minutes. Add the cornstarch mixture to the milk and bring back to a boil. Stir for about a minute over a medium heat until the mixture thickens. Gradually add the milk mixture into the the bowl with the cream cheese and salt, whisking lots to prevent lumps. Transfer the mixture to a large 1 quart zip top bag, seal and let it cool in the ice water bath for about 30 minutes. Once cooled transfer the mixture to your ice cream maker and process according to manufacturers instructions until the ice cream is falling from the sides of the canister, about 25 minutes. Scoop some of the ice cream into a plastic container and then spoon some cherry mixture on top followed by a sprinkling of crumble mix. Keep alternating like this until theres no ore ice cream left in the canister. Cover with the lid and freeze for at least 4 hours or overnight. Recipe adapted from Jenis Ice Cream.

all - purpose flour. unsalted butter. brown sugar. cherries. sugar. water. whole milk. cornstarch. cream cheese. kosher salt. heavy cream. sugar. light corn syrup.

http://tastykitchen.com/recipes/desserts/cherry-crumble-ice-cream/

Spicy Collard Greens

6 slices bacon. 1 bunch collard greens, rinsed and trimmed. 1/3 cup vinegar. salt to taste. ground black pepper to taste. ground cayenne pepper to taste.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper. Boil until greens are tender, about 30 minutes.

bacon. collard greens. vinegar. salt. ground black pepper. ground cayenne pepper.

http://allrecipes.com/recipe/spicy-collard-greens/

Crock Pot Teriyaki Steak

2 -2 12 lbs boneless sirloin steaks, cut up in small pieces. 1 teaspoon ginger. 1 tablespoon sugar. 2 tablespoons vegetable oil. 12 cup soy sauce. 2 garlic cloves, crushed.

Combine all ingredients and pour over steak. Cook on low 4 to 6 hours in crock pot. Serve over rice.

boneless sirloin steak. ginger. sugar. vegetable oil. soy sauce. garlic cloves.

http://www.food.com/recipe/crock-pot-teriyaki-steak-40857

Grilled Mexican Chicken Breast

2 garlic cloves, minced. 3 tablespoons fresh lime juice. 3 tablespoons orange juice. 1 teaspoon cumin. 2 tablespoons cilantro, minced. 12 jalapeno pepper, seeded and minced. 1 teaspoon morton lite salt. 14 teaspoon pepper. 3 tablespoons oil. 4 chicken breasts, skinless, boneless and pounded (I cut through a boneless breast lengthwise to get two thin cutlets). 1 tablespoon sour cream, fat free.

Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours. Grill the chicken over medium heat until just cooked through, being careful not to overcook as they will dry out. Serve with a squirt of lime and a dollop of fat-free sour cream.

garlic cloves. fresh lime juice. orange juice. cumin. cilantro. jalapeno peppers. morton lite salt. pepper. oil. chicken breasts. sour cream.

http://www.food.com/recipe/grilled-mexican-chicken-breast-463621

Cordon Bleu Chicken Rolls

8 skinless, boneless chicken breasts. 8 slices cooked ham. 4 slices Swiss cheese, cut into 1 inch pieces. salt and pepper to taste. 1 teaspoon dried thyme. 1/4 cup melted butter. 1/2 cup cornflakes cereal crumbs. 1 (10.75 ounce) can condensed cream of chicken soup. 1/2 cup sour cream. 1 teaspoon lemon juice.

Preheat oven to 400 degrees F (200 degrees C). Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

boneless skinless chicken breasts. cooked ham. swiss cheese. salt and pepper. dried thyme. butter. corn flakes. condensed cream of chicken soup. sour cream. lemon juice.

http://allrecipes.com/recipe/cordon-bleu-chicken-rolls/

Seared Scallop Thai Noodle Soup

12 lb rice noodles, prepared as directed (I like thick Thai noodles). 1 tablespoon canola oil, divided use. 9 slices gingerroot or 9 slices galangal, 9 thin slices using a peeler. 12 red onion, diced. 3 jalapenos or 3 serrano chilies, de-stemmed, deseeded, quartered. 2 stalks lemongrass, white part only, large slices. 5 kaffir lime leaves, middle stem removed, sliced. 3 cups cabbage, shredded. 34 cup carrot, sliced. 18 shiitake mushrooms, sliced (fresh or dried rehydrated). 2 teaspoons fish sauce. 3 (15 ounce) cans chicken broth. 34 lb sea scallops. ground pasilla chile powder (optional). salt. 2 limes, juice of. white pepper. 14 cup scallion, sliced, white and light green parts. 12 cup basil leaves.

Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly. Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes. Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute. Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit. In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side. Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat. Serve noodles topped with scallops and basil.

rice noodles. canola oil. gingerroot. red onions. jalapenos. lemongrass. kaffir lime leaves. cabbage. carrots. shiitake mushrooms. fish sauce. chicken broth. sea scallops. ground pasilla chile powder. salt. limes. white pepper. scallions. basil leaves.

http://www.food.com/recipe/seared-scallop-thai-noodle-soup-297761

Dallas Dandy Brisket

1 tablespoon black pepper. 1 tablespoon paprika. 1 tablespoon chili powder. 1 tablespoon brown sugar. 1 tablespoon salt. 1 teaspoon cayenne. 1 teaspoon garlic powder. 1 teaspoon onion powder. 2 -4 lbs beef brisket, trimmed flat-cut.

Combine spices to make a rub. Reserve 1 T rub for later. Rub brisket with remaining rub. Let sit in large ziplock in fridge overnight. Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees. Smoke brisket for 3 hours. Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender. ***Note: Briskets usually take 1 1/2 hours per pound in smoker. For slicing brisket thin, get internal temp to 180-190 degrees. For fall-apart tender, get internal temp to 195-205 degrees. ***Note: Trim brisket if fat is more than 1/4" thick. Make diagonal hatch marks across fat in a diamond pattern if necessary. Always smoke brisket with fat side up, the fat keeps the meat moist and juicy!

black pepper. paprika. chili powder. brown sugar. salt. cayenne. garlic powder. onion powder. beef brisket.

http://www.food.com/recipe/dallas-dandy-brisket-407717

Vietnamese Stir Fry Beef and Potatoes (Thit Bo Xao Khoai Tay)

1 pound Thinly Sliced Ribeye Beef. 1 Tablespoon Fresh Garlic, Finely Minced. 1- 1/2 teaspoon Cornstarch. 3 Tablespoons Vegetable Oil, Plus Additional To Fry Potatoes. 2 whole Russet Potato, Peeled And Cut Into 1/4 Inch Wide Strips. 1 whole Small Yellow Onion, Quartered. 1- 1/2 cup Mushrooms, Roughly Chopped. 1 whole Large Tomato, Sliced Into Wedges. 1 Tablespoon Unsalted Butter (optional). 2 Tablespoons Maggi Or Soy Sauce. Fresh Cracked Pepper.

In a bowl, mix together beef, garlic, cornstarch, and 1 tablespoon of vegetable oil. Season with freshly cracked pepper and set aside. Heat 2 inches of oil in a heavy pot until it reaches 375 degrees F. Carefully add a handful of the potatoes into the pot, stirring occasionally, until they are golden brownabout 7 to 8 minutes. Drain the potatoes on paper towels and keep warm on a baking sheet in a 200 degrees F oven while frying remaining batches. (If you prefer to bake your potatoes, toss the potatoes strips in 2 tablespoons of vegetable oil. Spread them in one even layer on a baking sheet and place in a 450 degrees F oven for 40-45 minutes. Stir every 10-15 minutes to ensure all sides are baked even.) Heat 2 tablespoons of vegetable oil in a large wok over medium heat. Add onions and mushrooms and cook until both have softened but not browned, approximately 4-5 minutes. Add tomatoes and cook for an additional 2 minutes. Push the items to the side of your wok (or remove to a plate if your wok is not large enough) and add the beef. Quickly stir fry the beef for 1-2 minutes or until lightly brownthis should not take a long time since the beef is so thin. Stir in the onion/tomato/mushroom mixture and combine well. Add the butter (optional) and remove from heat. Stir in Maggi (to taste) and additional cracked black pepper. To serve, place potatoes in a layer on a plate. Pour beef stir fry over the top and garnish with cilantro.

beef. fresh garlic. cornstarch. vegetable oil. russet potatoes. yellow onion. mushrooms. tomatoes. unsalted butter. maggi seasoning. fresh cracked pepper.

http://tastykitchen.com/recipes/main-courses/vietnamese-stir-fry-beef-and-potatoes-the1bb8bt-bo-xao-khoai-tay/

Littlemafia's Creamy Carrots

5 carrots. 30 g butter. 2 tablespoons brown sugar. 12 cup cream. 2 tablespoons chopped chives or 2 tablespoons parsley.

Cut carrots into sticks or rings. Cook till just tender. Melt butter, add sugar and cook 1 minute. Pour in cream and bring to the boil. Reduce heat and put the carrots into the pan. Toss and serve sprinkled with herbs.

carrots. butter. brown sugar. cream. parsley.

http://www.food.com/recipe/littlemafias-creamy-carrots-394234

Greek Chicken with Tomato-and-Rice Salad

1 tbsp. finely grated lemon zest. 2 tbsp. fresh lemon juice. 1 tbsp. chopped fresh thyme. 1 1/2 tsp. Greek seasoning. 5 tbsp. olive oil. 3 clove garlic. 4 boneless, skinless chicken breasts. 13 c. dry white wine. 1 c. royal rice blend. 1 c. halved grape tomatoes. 3 small baby cucumbers. 3 scallions. 1 c. fresh flat-leafed parsley. 1/4 c. sliced fresh mint. 2 oz. crumbled feta cheese.

Preheat oven to 400 degrees F. Combine lemon zest, thyme, Greek seasoning, 2 tablespoons oil, and 2 minced garlic cloves in a bowl. Rub on chicken. Pour wine into an 11- by 7-inch baking dish and top with chicken. Bake until the internal temperature reaches 165 degrees F, 28 to 30 minutes. Allow chicken to rest for 5 minutes before slicing. Meanwhile, prepare rice according to package directions. Transfer rice to a bowl and stir in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining 3 tablespoons oil, and remaining clove garlic. Serve rice warm or at room temperature topped with chicken.

lemon zest. fresh lemon juice. fresh thyme. all purpose Greek seasoning. olive oil. garlic cloves. boneless skinless chicken breasts. dry white wine. grape tomatoes. cucumbers. scallions. flat leaf parsley. of fresh mint. feta cheese.

http://www.delish.com/recipefinder/greek-chicken-tomato-rice-salad-recipe-clx0315

Lemon Pasta With Lemon Thyme

1 lb long pasta-either dried spaghetti or 1 lb fresh fettuccine. 14 cup fresh lemon thyme (Or Fresh Parsley or Basil). 1 medium garlic clove, Minced. 14 cup olive oil. zest & juice of two lemon. 12 cup toasted pine nuts. salt & pepper. cracked black pepper. 3 -4 grilled shrimp, Per Person (optional).

Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water. Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.

fresh fettuccine. lemon thyme. garlic clove. olive oil. lemons. pine nuts. salt & pepper. cracked black pepper. shrimp.

http://www.food.com/recipe/lemon-pasta-with-lemon-thyme-385576

Apple Steel Cut Oats

1 cup Steel Cut Oats. 3 cups Water. 1 whole Apple, Peeled And Diced. 1/4 teaspoons Salt. 1 teaspoon Cinnamon.

Put everything in a small crock pot and turn it on low right before you go to bed. Wake up in the morning, turn off the crock pot (it will stay warm for a long time in there) and serve yourself a heaping bowlful. Some suggested toppings: Sucanat sugar, honey or maple sugar Chia seeds Chopped almonds, pecans or walnuts Golden or regular raisins Currants Dates

steel cut oats. water. apple. salt. cinnamon.

http://tastykitchen.com/recipes/breakfastbrunch/apple-steel-cut-oats/

Mexican-Style Cheese Cornbread

1 teaspoon butter or 1 teaspoon margarine, melted. 3 tablespoons butter or 3 tablespoons margarine, melted. 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons baking powder. 34 teaspoon salt. 12 teaspoon baking soda. 1 cup buttermilk or 1 cup plain yogurt. 1 large egg. 3 tablespoons sugar. 1 cup frozen corn, thawed. 12 cup shredded mild cheddar cheese. 13 cup thinly sliced green onion.

Heat oven to 350F. Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter. Combine cornmeal, flour, baking powder, salt and baking soda in large bowl. Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl. Stir buttermilk mixture into dry ingredients just until blended. Stir in corn, Cheddar cheese and onion. Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean. Serve hot, warm or room temperature. Cut into 8 pieces.

butter. butter. cornmeal. all - purpose flour. baking powder. salt. baking soda. buttermilk. egg. sugar. frozen corn. mild cheddar cheese. green onions.

http://www.food.com/recipe/mexican-style-cheese-cornbread-45703

Oven Beef Stroganoff

2 12 lbs round steaks, 1/2-inch strips. 14 cup vegetable oil. 1 tablespoon salt. 12 teaspoon pepper. 14 cup red wine. 1 garlic clove, minced. 12 cup sour cream. 1 large onion, sliced. 2 cups mushrooms, sliced. 14 cup tomato paste. 3 tablespoons flour. 1 (10 3/4 ounce) can beef consomme, condensed. 1 bay leaf, crumbled. 14 teaspoon msg (optional).

Brown meat quickly in oil, then transfer to 3-quart casserole. Add salt, pepper, and wine. In the drippings, saute onions until golden brown. Add mushrooms. Cook 5 minutes. Mix tomato paste, flour, consomme. Add to mixture. Add bay leaf, garlic and MSG. Mix well. Pour over meat. Cover and bake at 350 degrees F for 1 hour. Remove casserole from oven. Slowly stir in sour cream. Serve over noodles.

round steaks. vegetable oil. salt. pepper. red wine. garlic clove. sour cream. onion. mushrooms. tomato paste. flour. beef consomme. bay leaf. msg.

http://www.food.com/recipe/oven-beef-stroganoff-178260

Slowed Cooked Lamb

1 leg of lamb. 2 bulbs of garlic, cut in half. 1 onion, peeled and halved. 1 lemon, cut into thick slices. 3 sprigs fresh rosemary.

Place the onion and garlic in the bottom of the slow cooker pot. Place lamb on top and arrange lemon slices on top. Top with rosemary sprigs, and cook on low for 6 hours. (Time will vary depending on your cooker, and the size of your piece of lamb).

leg of lamb. bulbs of garlic. onion. lemon. fresh rosemary.

http://www.food.com/recipe/slowed-cooked-lamb-454748

Boston Cooking School Brownies

16 tablespoons butter, plus more for greasing. 4 ounces unsweetened baking chocolate. 2 cups sugar. 2 eggs, beaten. 1 12 teaspoons vanilla extract. 1 cup roughly chopped walnuts (optional). 1 cup flour.

Preheat oven to 325. Grease and 8x8 baking pan with butter. Line with parchment paper and grease the paper. Set aside. Melt butter and chocolate together in a 2-qt saucepan, stirring often. Remove from heat and stir in sugar. Add eggs and vanilla and stir until smooth. Add nuts, if using, and flour, and stir until incorporated. Pour into prepared baking pan and smooth. Bake about 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 2 hours before cutting and serving.

butter. unsweetened baking chocolate. sugar. eggs. vanilla extract. walnuts. flour.

http://www.food.com/recipe/boston-cooking-school-brownies-413149

Kittencal's Tuna Salad Sandwiches

2 (7 ounce) cans solid white tuna (squeeze out excess moisture with hands). 1 green onion, finely chopped. 1 small celery rib, finely diced. 2 -3 tablespoons fresh lemon juice. 13 cup low-fat mayonnaise (can use full-fat mayonnaise). 3 tablespoons sweet pickle relish (optional or to taste). 12 teaspoon lemon pepper (can use fresh ground black pepper). seasoning salt (to taste or use white salt). 14 teaspoon mustard powder (optional). 2 -3 drops Tabasco sauce (optional). 4 -6 slices bread. lettuce leaf. tomatoes, slices.

Drain the tuna then hand-squeeze out any excess moisture; place in a bowl then flake with a fork. Add in all remaining ingredients up to the Tabasco sauce; mix until well combined, adjusting all seasonings to suit taste. Cover with plastic wrap and chill for at least 2 hours (more is even better! ). Divide onto bread slices with lettuce leaves and slices tomatoes. Delicious!

solid white tuna. green onion. celery rib. fresh lemon juice. low - fat mayonnaise. sweet pickle relish. lemon pepper. seasoning salt. mustard powder. Tabasco sauce. bread. lettuce leaves. tomatoes.

http://www.food.com/recipe/kittencals-tuna-salad-sandwiches-116814

Spiced Glazed Carrots with Sherry & Citrus

2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups). 2 tablespoons (1/4 stick) unsalted butter. 1/2 teaspoon kosher salt plus more for seasoning. 12 whole black peppercorns. 1 bay leaf. 1 tablespoon fresh clementine juice or orange juice. 2 tablespoons Sherry or sweet vermouth, divided. 2 pinches ground cloves. 1 tablespoon fresh tarragon leaves. 1/4 teaspoon freshly grated clementine zest or orange zest.

Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl. Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry. Transfer to a serving plate. Garnish with tarragon and clementine zest.

unsalted butter. seasoning. whole black peppercorns. bay leaf. orange juice. sherry wine. ground cloves. fresh tarragon leaves. orange zest.

http://www.epicurious.com/recipes/food/views/spiced-glazed-carrots-with-sherry-citrus-368283

Endive with Goat Cheese, Fig and Honey-Glazed Pecans

34 cup pecan halves. 5 tablespoons honey. 8 ounces goat cheese. 12 cup port wine. 36 leaves endive. 9 figs, 3/4 inch wedges (fresh or dried).

Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes. Stir and bake 4 minutes longer until shiny. Make 36 quenelles from goat cheese with demitasse spoons. Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy. About 5 minutes. If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.

pecan halves. honey. goat cheese. port wine. endive. figs.

http://www.food.com/recipe/endive-with-goat-cheese-fig-and-honey-glazed-pecans-46788

Chicken Parmigiana

1 teaspoon olive oil. 1 brown onion (finely chopped). 1 garlic clove (minced). 400 g tomatoes (canned chopped no-added-salt). 2 (200 g) boneless skinless chicken breasts (trimmed of fat and sliced to make 4 flat thin fillets). 40 g plain flour (1/4 cup). 2 tablespoons skim milk. 2 egg whites (from 50 grams eggs). 90 g dried breadcrumbs (wholemeal 1 cup). olive oil flavored cooking spray. 1 teaspoon sugar. 14 cup basil (fresh shredded). 4 slices ham (shave thin). 80 g mozzarella cheese (1/2 cup 35% reduced-fat grated). 2 zucchini (large and steamed to serve). 300 g sugar snap peas (trimmed, steamed to serve). 3 large carrots (sliced, steamed to serve).

Heat oil in a small saucepan on medium, and add onion and garlic and cook uncovered, stirring occasionally, for 6-7 minutes or until onion has softened. Add tomatoes and bring to a simmer, and simmer uncovered for 15-20 minutes or until sauce is thick. Meanwhile, prehat oven to 180C (fan forced) and line a large baking tray with baking paper. Place a chicken fillet between 2 pieces of greaseproof paper (or plastic wrap) and using flat side of a mallet (or small frypan/skillet also works well) and pound until 1.5cm thick and place on a a plate, and repeat with remaining fillets. Put flour on a plate. Whisk together milk and egg whites in a shallow dish. Place breadcrumbs on a shallow plate. Coat chicken in flour, then egg mix and finally breadcrumbs and place on lined tray, repeat with other 3 slices of chicken. Spray the chicken with cooking spray and bake for 8-10 minutes or until cooked. Preheat grill/broiler to medium. Transfer cooked chicken to a shallow ovenproof dish and place a slice of ham on each piece of chicken. Stir sugar and basil into tomato sauce and spoon over hammed top chicken and top with cheese. Grill/broil for 4-5 minutes or until cheese melts and turns golden brown. Serve chicken with steamed vegetables (in a steamer would take about 10 minutes for a medium soft texture, about 8 for a al dente taste or 6 for crisp).

olive oil. brown onion. garlic clove. tomatoes. boneless skinless chicken breasts. plain flour. skim milk. egg whites. dried breadcrumbs. olive oil flavored cooking spray. sugar. basil. ham. mozzarella cheese. zucchini. sugar snap peas. carrots.

http://www.food.com/recipe/chicken-parmigiana-381205

Oat Cookies

175 g self raising flour. 75 g porridge oats. 175 g granulated sugar. 1 teaspoon bicarbonate of soda. 1 teaspoon baking powder. 175 g butter. 2 tablespoons golden syrup.

Preheat the oven to Gas 4/180C. Grease 2 large baking sheets. Put flour, oats, sugar, bicarb and baking powder in a bowl. Put the butter and syrup into a pan over a low heat, stirring until the butter combines with the syrup. Pour into the bowl with the dry ingredients, and stir until well combined, using your hands to keep the dough together. Turn the mixture out of the bowl and divide into 28. Shape it into balls about 2 cm thick. Arrange on the baking sheets, but not too close as they spread! Press the tops to flatten a little. Bake for 12-15 minutes until golden and firm. N.B. They also freeze very well.

self raising flour. porridge oats. granulated sugar. bicarbonate of soda. baking powder. butter. golden syrup.

http://www.food.com/recipe/oat-cookies-348518

Italian Chicken (Crock Pot/ Slow Cooker)

6 boneless skinless chicken breast halves (about 8 ounces each). 1 (14 1/2 ounce) can crushed tomatoes. 34 cup water. 2 tablespoons dried onion flakes. 2 teaspoons chicken bouillon granules. 2 teaspoons chili powder. 12 teaspoon dried tarragon. 12 teaspoon italian seasoning. 14 teaspoon garlic powder. 3 tablespoons cornstarch. 3 tablespoons water. hot cooked rice.

Place chicken in crock pot. Combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings and pour over chicken. Cook on low for 3-4 hours. Pour cooking juices from crock pot into a saucepan. Combine cornstarch and 3 tablespoons of water until smooth. Stir into cooking juices and bring to a boil. Cook and stir until thickened. Serve with chicken and rice.

boneless skinless chicken breast halves. crushed tomatoes. water. dried onion flakes. chicken bouillon granules. chili powder. dried tarragon. italian seasoning. garlic powder. cornstarch. water. cooked rice.

http://www.food.com/recipe/italian-chicken-crock-pot-slow-cooker-325575

Heavenly Light Dinner Rolls (abm)

1 cup milk. 2 eggs. 12 cup soft butter. 1 teaspoon salt. 14 cup sugar. 4 cups bread flour. 2 12 teaspoons active dry yeast.

Add all ingredients to bread machine according to your manufacturer's directions. Set for dough cycle. When cycle is complete, remove dough and shape as desired. Place on lightly greased baking sheet and cover with plastic wrap. Let rise until doubled (this step is important - don't rush it). Bake at 375 for 12 to 15 minutes or until golden brown. To keep them soft, brush with melted butter immediately after removing from oven.

milk. eggs. butter. salt. sugar. bread flour. active dry yeast.

http://www.food.com/recipe/heavenly-light-dinner-rolls-abm-118450

Bran Muffins II

5 cups all-purpose flour. 4 cups bran flakes cereal. 3 cups white sugar. 5 teaspoons baking soda. 2 teaspoons salt. 4 eggs, beaten. 1 cup melted shortening, cooled. 4 cups buttermilk.

Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine. Add eggs, shortening and buttermilk; mix well. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

all - purpose flour. bran flakes. white sugar. baking soda. salt. eggs. shortening. buttermilk.

http://allrecipes.com/recipe/bran-muffins-ii/

White Chocolate Cashew Clusters

1 cup Whole Cashews. 1/2 cups Sugar. 1 teaspoon Butter. 6 ounces, weight White Chocolate, Melted.

Toast cashews for 5 minutes in a 350F degree oven. After 5 minutes, reduce heat to 200 degrees to keep cashews warm. Place sugar in a small skillet and cook over medium heat until sugar begins to melt and turns golden and caramel-like. Make sure you stir constantly. Remove from heat. Add butter and stir, then dump in the cashews, stirring quickly to completely coat the cashews. Working very quickly, form cashew clusters with 4 5 nuts each, using a small greased spoon and fork. Cool completely then dip clusters in melted white chocolate. Let set until firm.

cashews. sugar. butter. white chocolate.

http://tastykitchen.com/recipes/desserts/white-chocolate-cashew-clusters/

Peppermint Red Velvet Cupcakes

2- 1/2 cups Cake Flour. 2 Tablespoons Unsweetened Cocoa Powder. 1 teaspoon Kosher Salt. 1- 1/2 cup Granulated Sugar. 1- 1/2 cup Vegetable Oil. 2 whole Eggs. 2 Tablespoons Red Food Coloring. 1 teaspoon Pure Vanilla Extract. 1 cup Buttermilk. 2 teaspoons White Vinegar. 1- 1/2 teaspoon Baking Soda. 8 ounces, weight White Chocolate, Chopped. 3/4 sticks Unsalted Butter, At Room Temperature. 6 ounces, weight Cream Cheese, At Room Temperature. 1 teaspoon Pure Vanilla Extract. 3 cups Powdered Sugar. 3 Tablespoons Whole Milk, If Needed. 18 whole Round Peppermint Candies, Crushed.

For the cupcakes: Preheat the oven to 350 degrees F. Line two standard-size 12-count muffin tins with paper liners (recipe makes roughly 20 cupcakes). Whisk together the flour, cocoa powder, and salt in a small bowl. Set aside. Beat the sugar and oil in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until well combined. Add the eggs, one at a time, blending well after each addition. Add the food coloring and vanilla extract and mix to combine. With the mixer on low speed, add portions of the flour mixture and buttermilk alternately into the batter, beginning and ending with the flour mixture. Blend until just incorporated. Stir together the vinegar and baking soda in a small bowl and mix it into the batter. Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean. Remove from the oven and let cupcakes cool in the pan for 10 minutes. Transfer the cupcakes to a wire rack and let them cool completely before frosting. For the frosting: Melt the white chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and let it cool slightly. Beat the butter, cream cheese, and vanilla extract in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. With the mixer on low speed, add the powdered sugar a little at a time, blending until creamy. Stir in the melted chocolate and mix until smooth. If the frosting is too thick, add the milk 1 tablespoon at a time, until the frosting reaches the right consistency. Spread a generous amount of frosting on top of each cupcake. Garnish with the crushed peppermint candies.

cake flour. unsweetened cocoa powder. kosher salt. granulated sugar. vegetable oil. eggs. red food coloring. pure vanilla extract. buttermilk. white vinegar. baking soda. white chocolate. unsalted butter. cream cheese. pure vanilla extract. powdered sugar. whole milk. peppermint candies.

http://tastykitchen.com/recipes/desserts/peppermint-red-velvet-cupcakes/

Peanut Butter Coffee Cake

1/2 cups Brown Sugar. 1/2 cups All-purpose Flour. 1/4 cups Peanut Butter. 3 Tablespoons Butter. 2 cups All-purpose Flour. 1 cup Brown Sugar. 2 teaspoons Baking Powder. 1/2 teaspoons Baking Soda. 1 cup Milk. 1/2 cups Peanut Butter. 2 whole Eggs. 1/4 cups Butter.

For the topping: Mix brown sugar and flour in a bowl. Cut in peanut butter and butter till crumbly. Set aside For the cake: Preheat oven to 375 degrees F. Spray a 13x9 cake pan with non-stick cooking spray. Stir together flour, brown sugar, baking powder and baking soda. Add milk, peanut butter, eggs and butter. Beat with a mixer on high speed for 3 minutes. Pour the cake batter into the prepared baking dish and sprinkle with topping mixture. Bake for about 30 minutes or until knife comes out clean.

brown sugar. all - purpose flour. peanut butter. butter. all - purpose flour. brown sugar. baking powder. baking soda. milk. peanut butter. eggs. butter.

http://tastykitchen.com/recipes/breakfastbrunch/peanut-butter-coffee-cake-2/

Peanut Butter Fudge

1 12 cups granulated sugar. 1 12 cups packed brown sugar. 12 cup milk. 1 tablespoon unsweetened cocoa powder. 1 cup creamy peanut butter. 12 cup butter. 1 teaspoon vanilla.

Combine sugars, milk, and cocoa in large saucepan. Cook over medium heat, stirring constantly, until mixture reaches 238 degrees, soft ball stage. Remove from heat, add peanut butter, butter and vanilla. Stir until melted. Pour into greased 13 x 9 inch pan. Cool completely. Cut into 1 inch squares.

granulated sugar. brown sugar. milk. unsweetened cocoa powder. creamy peanut butter. butter. vanilla.

http://www.food.com/recipe/peanut-butter-fudge-348726

Crockpot BBQ Chicken

4 whole Up To 6 Whole Boneless, Skinless Chicken Breasts. 1 bottle 16.25 Oz Bottle Of Kraft Original BBQ Sauce. 1/4 cups Cider Vinegar. 1/2 cups Brown Sugar. 1/2 teaspoons Garlic Powder. 1/4 teaspoons Onion Powder.

Mix all ingredients except the chicken in a bowl until combined. Place chicken in the Crockpot and pour the sauce over the top. Stir until all chicken is covered. Place lid on Crockpot and turn on to high. Set for 4 hours and walk away. Yum! This was the best barbecue chicken weve had! Serves 4-6, depending on the size of the chicken breasts. Enjoy! Recipe adapted from Stick a fork in it.

barbecue sauce. cider vinegar. brown sugar. garlic powder. onion powder.

http://tastykitchen.com/recipes/main-courses/crockpot-bbq-chicken/

Rice a La Frances

2 cups cooked rice. 13 cup butter (not margarine). 1 large onion (chopped). 12-1 cup grated parmigiano-reggiano cheese or 12-1 cup romano cheese or 12-1 cup asiago cheese.

In a skillet, melt butter, add onion, and brown. Add steamed/cooked rice, salt, and pepper and stir constantly until rice absorbs all the butter and is slightly brown. Add grated cheese and stir to combine. Serve while the rice is still hot.

cooked rice. butter. onion. romano cheese.

http://www.food.com/recipe/rice-la-frances-504645

Cinnamon Sugar Biscotti

2 cups all-purpose flour. 2 12 teaspoons ground cinnamon. 1 teaspoon baking powder. 14 teaspoon salt. 1 cup sugar, plus. 3 tablespoons sugar. 6 tablespoons unsalted butter, room temperature. 2 large eggs. 1 large egg yolk. 1 teaspoon vanilla extract.

Preheat oven to 325*F. Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend. Beat 1 cup sugar and butter in a large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients. Transfer dough to work surface and divide in half. Shape each half into 9-inch long, 1 1/2 inch wide log. Transfer logs to prepared baking sheets that you have lined with parchment paper. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread) about 50 minutes. Cool on sheets. Maintain oven temperature. Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2 inch wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti. Bake until pale golden, about 20 minutes. Store airtight at room temperature.

all - purpose flour. ground cinnamon. baking powder. salt. sugar. sugar. unsalted butter. eggs. egg yolk. vanilla extract.

http://www.food.com/recipe/cinnamon-sugar-biscotti-79890

Naturally Sweet Oat Cookies (Vegan, Gluten-Free, Nut-Free)

1 12 cups blended bananas (about 4 medium). 14 cup applesauce. 14 teaspoon vanilla extract. 14 teaspoon cinnamon. 14 teaspoon salt. 2 cups quick oats. 14 cup chopped dates. 14 cup raisins.

Blend the bananas in a food processor until smooth. Add and blend applesauce, vanilla and cinnamon. Add quick oats and dates and raisins (soak them for two minutes prior to adding them) and process until desired consistency. Pour 2 tbsp-batches of batter into cookie molds on a greased cookie sheet and flatten. Bake at 350F for 6 minutes, then flip cookies and flatten, and bake another 6-10 minutes. ***You can omit the applesauce and salt and use 1/4 cup margarine instead. You can use all dates instead of half and half with raisins I prefer all dates. They seem to freeze well and come out to about 100 calories per cookie.

bananas. applesauce. vanilla extract. cinnamon. salt. quick oats. dates. raisins.

http://www.food.com/recipe/naturally-sweet-oat-cookies-vegan-gluten-free-nut-free-474568

Lower Fat Fudge Brownies

1 cup white sugar. 6 tablespoons unsweetened cocoa powder. 10 tablespoons plain yogurt. 2 eggs. 1/8 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1 tablespoon all-purpose flour.

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish. In a medium bowl, stir together the sugar, cocoa powder and yogurt. Stir in the eggs one at a time until well blended, then add vanilla and salt. Stir in the flour until just absorbed. Spread evenly into the prepared pan. Bake for 28 to 32 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan, and a toothpick inserted comes out fairly clean (sticky crumbs are okay). Cool brownies in the pan over a wire rack before cutting into squares. Cover tightly with plastic wrap to store.

white sugar. unsweetened cocoa powder. plain yogurt. eggs. salt. vanilla extract. all - purpose flour. all - purpose flour.

http://allrecipes.com/recipe/lower-fat-fudge-brownies/

Saffron Capellini With Garlic and Seafood

olive oil. 1 onion, 3/4 cup diced. 6 -8 garlic cloves, minced (roasted is a great choice if you have the time). 2 dried guajillo chili. 1 plum tomato, diced. 1 tablespoon fresh parsley or 1 teaspoon dried parsley. 1 lb bay scallop, patted dry. 10 ounces baby clams, rinsed and drained. salt and pepper. 1 lb saffron capellini, Saffron White Wine Pasta Dough.

Heat oil in a large pan,. Saute onion till translucent add garlic simmer 3 minutes. Toss in pepper flakes. Add tomatoes and parsley. Stir in scallops and clams cover and simmer over low heat. Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to the scallops and clam mixture toss well adding pasta water if needed and serve immediately. Top with additional olive oil and garnish with fresh parsley.

olive oil. onion. garlic cloves. chili. plum tomato. fresh parsley. bay scallops. baby clams. salt and pepper. capellini.

http://www.food.com/recipe/saffron-capellini-with-garlic-and-seafood-473945

Booger Cookies

1 cup margarine, softened. 1/3 cup confectioners' sugar. 1 egg. 1 teaspoon vanilla extract. 3/4 teaspoon almond extract. 1 (3 ounce) package instant pistachio pudding mix. 2 cups all-purpose flour. 1/2 cup semisweet chocolate chips. 1 1/2 cups confectioners' sugar. 1 teaspoon vanilla extract. 1 tablespoon milk, or as needed. 3 drops green food coloring, or as needed. 24 milk chocolate candy kisses (such as Hershey's Kisses), unwrapped.

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Beat the margarine and 1/3 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Beat in the egg, 1 teaspoon vanilla extract, and the almond extract until completely incorporated. Mix in the pudding mix until smooth. Stir in the flour until just incorporated, then fold in the chocolate chips, mixing just enough to evenly combine. Form the cookie dough into 1-inch balls, and place onto the prepared baking sheet. Use your thumb to make an indent into each cookie. Bake in the preheated oven until the edges are golden, 10 to 14 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. While the cookies are cooling, prepare the filling by stirring 1 1/2 cups confectioners' sugar in a bowl with 1 teaspoon vanilla extract, milk, and food coloring. Add additional milk as needed to make the mixture smooth. Spoon a little of the green filling into each cooled cookie, and top with a candy kiss.

margarine. confectioners' sugar. egg. vanilla extract. almond extract. instant pistachio pudding mix. all - purpose flour. semi - sweet chocolate chips. confectioners' sugar. vanilla extract. milk. green food coloring. milk chocolate.

http://allrecipes.com/recipe/booger-cookies/

Ultra Easy Pineapple Chicken Kabobs

1 green bell pepper, cut into 1-inch pieces. 1/2 onion, cut into 1-inch pieces. 1/2 pound skinless, boneless chicken breast halves, cut into 1-inch pieces. 1 (15 ounce) can pineapple chunks, drained. 1/4 cup barbeque sauce, or as needed. 6 skewers.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce. Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

green bell pepper. onion. pineapple chunks. barbecue sauce. skewers.

http://allrecipes.com/recipe/ultra-easy-pineapple-chicken-kabobs/

Greek Pizza

1 cup warm water. 1 (1/4 ounce) package instant yeast. 1 tablespoon corn syrup or 1 tablespoon king syrup or 1 tablespoon honey or 1 tablespoon molasses or 1 teaspoon sugar. 1 teaspoon sea salt or 1 teaspoon salt. 1 tablespoon olive oil or 1 tablespoon vegetable oil. 1 12 cups bread flour or 1 12 cups all-purpose flour. 1 12 cups whole wheat flour. 14-12 cup alfredo sauce (enough to cover pizza). 2 cups shredded mozzarella cheese (my personal favorite) or 2 cups sliced mozzarella cheese, to cover pizza (my personal favorite). 4 large white button mushrooms, sliced. 2 roma tomatoes, seeded and sliced. 3 slices onions, cut in half and divided into rings, thin slices. 10 -15 pitted kalamata olives. 14 cup frozen spinach, defrosted and drained. 14-12 cup crumbled feta cheese with garlic and herbs. 18-14 cup parmesan cheese, shredded.

Place water in a large bowl. Add oil, instant yeast, salt and sweetener of choice. Let sit 5 minutes to let yeast bloom and then add 1 1/2 cups bread or all purpose flour, stirring to combine. Add 1 cup whole wheat flour, and stir to combine. Use remaining whole wheat flour to flour board and knead until soft and pliable. Cover with bowl and let rise 30 minutes to one hour, until doubled in size. Heat oven to 425 degrees F and prepare the pizza in the meantime. Oil pizza pan and roll out dough. Layer alfredo sauce, herbs, mushrooms, tomatoes, onions, olives, spinach, parmesan and finally feta cheese. Cook 10-15 minutes on top shelf, and move to bottom rack of oven to brown bottom of pizza crust if neccesary. Enjoy!

warm water. instant yeast. corn syrup. sea salt. olive oil. bread flour. whole wheat flour. alfredo sauce. mozzarella cheese. white button mushrooms. roma tomatoes. onions. kalamata olives. frozen spinach. feta cheese with garlic and herbs. parmesan cheese.

http://www.food.com/recipe/greek-pizza-291759

Chocolate Peanut Puffs

1 1/2 cups milk chocolate chips. 1 1/2 cups butterscotch chips. 1/2 cup milk chocolate chips. 1/2 cup butterscotch chips. 3 cups crispy rice cereal (such as Rice Krispies). 2 cups salted peanuts.

Set up a double-boiler over low heat. Put baking sheets into freezer to cool them. Combine 1 1/2 cup chocolate chips and 1 1/2 cup butterscotch chips in the double-boiler and mix continuously until nearly melted, about 10 minutes. Add 1/2 cup chocolate chips and 1/2 cup butterscotch chips; continue to cook and stir until the chips are completely melted, about 10 minutes more. Fold rice cereal and salted peanuts into the melted chip mixture. Remove baking sheets from freezer and cover each with a sheet of waxed paper. Remove chocolate mixture from heat and drop spoonfuls of it onto the waxed paper. Heap the cookies into tidy piles for visual appeal. Put filled baking sheets into the fridge until the chocolate hardens, 15 to 20 minutes.

milk chocolate chips. butterscotch chips. milk chocolate chips. butterscotch chips. crispy rice cereal. salted peanuts.

http://allrecipes.com/recipe/chocolate-peanut-puffs/

Kangaroo and Beer Pie with Damper Pastry

12 cup all-purpose flour. salt and pepper. 800 g kangaroo steak, cut into 2 cm cubes. olive oil. 250 g button mushrooms, halved. 3 cloves garlic, peeled and crushed. 1 14 cups beer (like Guinness). 1 cup reduced beef stock. 2 tablespoons fresh marjoram, chopped. 2 cups all-purpose flour. 3 teaspoons baking powder. 1 teaspoon salt. 50 g butter. 1 cup milk.

Preheat the oven to 190C. To make the damper pastry, combine flour baking powder and salt, then rub in the butter by hand. Or place flour, baking powder and salt in your food processor and pulse to sift, then add the butter, and process until the mixture resembles breadcrumbs. Add milk and mix (either by hand or in the processor) until the dough leaves the side of the bowl. Cover with plastic wrap and chill for 20 minutes. Meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour. Heat a little olive oil in a frying pan and brown the meat in batches, remove and set aside. Add the mushrooms and garlic and cook for 2 minutes. Add the meat, beer and stock and bring to the boil. Reduce heat, half cover pan and simmer for 90 minutes. Set aside to cool. Adjust seasoning, stir in the marjoram and transfer mixture to a pie dish or tin. Roll out damper pastry until 4mm thick and place over meat to form a secure lid. Press pastry edges down with fingertips to secure and refrigerate for 20 minutes. Pierce pastry with a knife four times then bake pie for 25-30 minutes until damper crust is golden brown.

all - purpose flour. salt and pepper. kangaroo steak. olive oil. button mushrooms. garlic cloves. beer. beef stock. fresh marjoram. all - purpose flour. baking powder. salt. butter. milk.

http://www.food.com/recipe/kangaroo-and-beer-pie-with-damper-pastry-53063

Boy Scout Apples

4 baking apples (such as Golden Delicious). 4 tablespoons unsalted butter, softened (1/2 stick). 2 tablespoons sugar (or raspberry jam). 2 teaspoons ground cinnamon. 18 teaspoon salt.

Core the apples and peel off a strip around the equator(middle) of each apple to prevent bursting. Mash together the butter, sugar or jam, cinnamon, and salt in a small bowl. Fill each apple cavity with some of the mixture and wrap each apple individually in aluminum foil. Preheat a grill to medium high heat. Place the apple packets on the grill. Close the cover and cook until the fruit is just tender, 8-10 minutes. Remove from grill, unwrap carefully, and enjoy!

baking apples. unsalted butter. sugar. ground cinnamon. salt.

http://www.food.com/recipe/boy-scout-apples-462697

Sauteed Spinach

10 ounces fresh spinach. 10 ounces fresh Baby Spinach. 2 teaspoons olive oil. 1 teaspoon minced garlic. 2 teaspoons teriyaki sauce. fresh ground black pepper, to taste.

Heat the oil in a large skillet over medium heat. Add the garlic and teriyaki sauce, then the spinach and pepper. Sautee until spinach is just wilted, about 3 - 4 minutes.

fresh spinach. Baby Spinach. olive oil. garlic. teriyaki sauce. fresh ground black pepper.

http://www.food.com/recipe/sauteed-spinach-364009

Embutido

1 pound ground chicken. 4 tablespoons all-purpose flour. 3 large sweet pickles, chopped. 1/2 onion, chopped. 1/2 cup raisins. 1 (4 ounce) link chorizo, finely chopped. 1/4 cup green peas. salt and pepper to taste. 2 eggs, beaten. 4 canned Vienna sausages. 3 hard-cooked eggs, sliced. 1/2 (8 ounce) package sharp Cheddar cheese, cut into strips.

Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, flour, pickles, onion, raisins, chorizo and peas. Mix well and season with salt and pepper to taste. Add beaten eggs and mix thoroughly. Spread mixture on a piece of aluminum foil; arrange sausage, hard-cooked egg slices and cheese strips on top of mixture. Shape mixture into a cylindrical roll about 4 inches in diameter and wrap in foil. Bake in preheated oven for 1 hour. Unwrap and slice before serving with ketchup.

ground chicken. all - purpose flour. sweet pickles. onion. raisins. chorizo sausage. green peas. salt and pepper. eggs. vienna sausages. hard - cooked eggs. sharp cheddar cheese.

http://allrecipes.com/recipe/embutido/

A Simple Rice Pilaf

1 cup uncooked rice. 1 medium onion, fine dice. 2 tablespoons butter. 14 teaspoon white pepper. 1 teaspoon chicken base. 1 small bay leaf. 2 cups water. 2 chicken bouillon cubes.

Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice. Add onions and saute until clear. Add chicken base, white pepper and bay leaf. Saute for about 1 minute. Add rice and saute for about 1 minute more. Add water and boulion cubes. (The restaurant used chicken broth). I use the Justin Wilson method, described below, for finishing rice. Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice. Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once. ). After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served. Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.

uncooked rice. onion. butter. white pepper. chicken base. bay leaf. water. chicken bouillon cubes.

http://www.food.com/recipe/a-simple-rice-pilaf-128563

Spicy Salmon With Warm Maple Glaze

4 salmon fillets, skinless. 12 teaspoon garlic powder. 14 teaspoon cumin. 14 teaspoon chili powder. 18 teaspoon cayenne pepper (or to taste). 14 teaspoon ginger, dried. 18 teaspoon black pepper, freshly ground. 14 teaspoon salt. 2 tablespoons olive oil. 12 cup maple syrup, real. 2 tablespoons soy sauce. 2 tablespoons lemon juice.

Preheat oven to 400 degrees. Combine maple syrup, soy sauce and lemon juice in a small saucepan over medium-high heat. Bring to a boil; boil for 3-5 minutes or until slightly thickened. Set aside. Combine garlic powder, cumin, chili powder, cayenne pepper, ginger, salt and black pepper in a small bowl. Gently pat seasoning onto both sides of salmon. Roast salmon on a baking sheet coated with olive oil for 10 minutes. Drizzle a little glaze over each salmon filet and return to oven to roast for an additional 2 minutes (or until fish flakes easily when forked). Serve with remaining warm maple glaze drizzled atop salmon.

salmon fillets. garlic powder. cumin. chili powder. cayenne pepper. ginger. black pepper. salt. olive oil. maple syrup. soy sauce. lemon juice.

http://www.food.com/recipe/spicy-salmon-with-warm-maple-glaze-288972

Easy, Healthy Vegetarian Lasagna

9 lasagna noodles (cooked as directed on box...usually 8-9 minutes). 50 ounces pasta sauce (2 jars). 2 medium zucchini (sliced thinly). 2 roma tomatoes (sliced thinly). 1 red bell pepper (sliced thinly, vertically). 12 medium red onion (sliced thinly). 10 white button mushrooms (sliced thinly). 1 small head of broccoli (stem removed, cut into small pieces). 10 leaves basil (thinly sliced). 10 ounces mozzarella cheese (shredded). 2 ounces parmigiano-reggiano cheese (shredded or grated). 14 ounces fat-free ricotta cheese. 2 medium eggs. 3 garlic cloves (minced or pressed). 6 ounces spinach. salt and pepper.

Preheat oven to 375F. In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste. In a deep 9x13 lasagna pan, add a few oz of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles. Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz (the rest of the first jar of pasta sauce), covering the veggies. On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, and half a jar of pasta sauce. Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and the parmigiano-reggiano cheese as well as the mozzarella. Bake in the oven for 40-50 minutes until cheese begins to brown and bubble. Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies. NOTE: As mentioned in the comments, this is a very thick lasagna and there is often a lot of liquid in the pan. It is best to let the lasagna sit for 10 minutes after removing from the oven to let it absorb some of the liquid. Adding salt to remove liquid as suggested is a great idea if you plan on eating the entire lasagna the day it is made/soon after. However, this lasagna freezes and reheats VERY well and that is largely because the excess liquid when it is originally made helps keep the lasagna moist after being reheated in the microwaving process. Another way to reduce the amount of liquid is to use the type of noodles that you don't have to pre-cook, however, I prefer the texture of the ones that need precooking.

lasagna noodles. pasta sauce. zucchini. roma tomatoes. red bell pepper. red onions. white button mushrooms. head of broccoli. basil. mozzarella cheese. parmigiano - reggiano cheese. fat - free ricotta cheese. eggs. garlic cloves. spinach. salt and pepper.

http://www.food.com/recipe/easy-healthy-vegetarian-lasagna-277232

Honey Orange Duck

1 whole duck, 4 lbs. 3 whole star anise. 1 sprig parsley. 14 cup soy sauce. 12 cup orange juice, fresh. 2 tablespoons honey. 2 tablespoons sherry wine. 1 teaspoon salt. 1 teaspoon ginger juice. water (enough to cover duck).

Boil water in a large kettle. Place duck, anise and parsley in boiling water; cook 10 minutes. Remove duck from water; let cool on rack for 2 hours. Preheat oven to 350*. Bake duck on rack in a roasting pan for 1 1/2 hours. Mix orange juice, soy sauce, honey, sherry, salt and ginger juice. Pour half of mixture into cavity and brush remaining mixture on duck. Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking. Transfer duck to a platter. Garnish with orange slices. Serve hot.

whole duck. star anise. parsley. soy sauce. orange juice. honey. sherry wine. salt. ginger juice. water.

http://www.food.com/recipe/honey-orange-duck-366087

Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes

1 whole chicken, sliced in half (about 3 to 3-1/2 pounds). 8 medium red potatoes, peeled (left whole do not slice, can use more). salt & freshly ground black pepper. 2 lemons, juice of. 12 cup olive oil. 1 tablespoon dried oregano (rubbed between fingers to release the flavors). 1 large bulb of garlic (separated into cloves and skins removed or can use two heads!). 12 cup sliced green olives. 8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth).

Set oven to 425 degrees F (set oven rack to bottom position). Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes). Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone. Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan. In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken. Sprinkle the whole garlic cloves and olives around the potatoes. In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan. Sprinkle the dried oregano over the top. Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes). Roast uncovered for about 50 minutes. Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed. Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken). Serve the chicken with pan juices.

whole chicken. red potatoes. salt & freshly ground black pepper. lemons. olive oil. dried oregano. bulb of garlic. green olives. chicken broth.

http://www.food.com/recipe/kittencals-greek-roasted-lemon-garlic-chicken-with-potatoes-350009

Poppy Seed Crackers

12 cup whole wheat flour. 12 cup white flour. 3 teaspoons poppy seeds. 12 cup grated parmesan cheese. 13 cup vegetable oil. 1 teaspoon soy sauce. 3 teaspoons ice water.

In a medium bowl add flours, poppy seeds and cheese together-whisk. Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball. Wrap and chill for around 30 minutes. On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares. Bake for 15-20 minutes in a 325 degree oven.

whole wheat flour. white flour. poppy seeds. parmesan cheese. vegetable oil. soy sauce. ice water.

http://www.food.com/recipe/poppy-seed-crackers-11625

Fried Avocado with Salsa Ranch Dip

Canola Oil, For Frying. 2 whole Eggs. 2 cups Bread Crumbs. 2 whole Avocados, Sliced Into Strips. Salsa, To Taste. Ranch Dressing, To Taste.

Fill a deep pot or Dutch oven with a couple inches of canola oil. Heat to 350 degrees F, verify with a thermometer. Whisk the eggs in a bowl, set aside. Add the bread crumbs to a bowl, set aside. Dip the avocado pieces into the egg, then the bread crumbs. Lower the avocado into the heated oil, fry until golden brown. To make the salsa/ranch dip, combine parts of both ingredients until desired flavor. Some people might like more of a salsa flavor, others, more of a ranch. I like about 2 parts ranch to 1 part hot salsa. Enjoy!

canola oil. eggs. breadcrumbs. avocados. salsa. ranch dressing.

http://tastykitchen.com/recipes/appetizers-and-snacks/fried-avocado-with-salsa-ranch-dip/

BBQ Spice Coleslaw

1 bag (about 14 To 16 Oz. Size) Coleslaw Mix. 1 cup Light Hellmann's Mayonnaise. 1/4 cups Chopped Sweet Vidalia Onion. 1 teaspoon Fat-free Half-and-half. 2 teaspoons Skim Milk. 1 teaspoon White Vinegar. 1/2 teaspoons BBQ Spice. 1/4 teaspoons Paprika. 1/2 teaspoons Dill Weed.

Being by pouring the coleslaw into a large bowl. In a medium-sized bowl, mix all remaining ingredients. Combine the mayo mixture with the coleslaw mixing well until all of it is covered. This can be served immediately or chilled.

coleslaw mix. Hellmann's mayonnaise. vidalia onions. fat - free half - and - half. skim milk. white vinegar. paprika. dill weed.

http://tastykitchen.com/recipes/sidedishes/bbq-spice-coleslaw/

Leftover Turkey and Sausage Gumbo

1/2 cups Vegetable Oil. 1/2 cups All-purpose Flour. 1 whole Medium Green Bell Pepper. 3 stalks Celery. 1 whole Medium Yellow Onion. 2 quarts Chicken Or Turkey Stock, Preferably Homemade. 3 cloves Garlic, Minced. 1- 1/2 teaspoon Thyme. 1 leaf Bay. 3 Tablespoons Creole Seasoning. 4 cups Leftover Turkey Meat. 2 pounds Andouille Or Kielbasa Type Sausage. 2 cups Cooked White Rice, To Serve.

Preheat oven for 350 degrees F. Combine the oil and flour in a large Dutch oven. Put the lid on and set it in the oven for 1 1/2 hours. Dont peek, dont open the lid, just leave it. At this point you should have a chocolate brown roux. Meanwhile, chop up your pepper, celery and onion. Add that to the pot. Mix it around until it starts to brown, about 5 minutes. Add stock, garlic, thyme, bay leaf and creole seasoning. Bring back to a boil. Simmer for 30 minutes. Add the turkey and the sausage and simmer for another 30 minutes. Serve over hot rice.

vegetable oil. all - purpose flour. green bell pepper. celery. yellow onion. chicken. garlic cloves. thyme. creole seasoning. turkey meat. andouille sausages. cooked white rice.

http://tastykitchen.com/recipes/soups/leftover-turkey-and-sausage-gumbo/

Kifle - Yugoslavian Walnut Cookies

7 g sachet active dry yeast. 2 cups sifted flour. 12 cup margarine. 2 egg yolks. 12 cup sour cream. confectioners' sugar. melted margarine, for greasing. 1 cup finely chopped walnuts. 12 cup granulated sugar. 1 teaspoon vanilla extract. 2 egg whites, stiffly beaten.

Put sifted flour into large mixing bowl. Mix in yeast. Cut in margarine with pastry blender until mixture is crumbly. Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth, 5 to 10 minutes. Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour. Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside. On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges. Fill wide end of each wedge with 1 tablespoon walnut filling. Roll up from wide end to point. Place on greased baking sheet, curving ends to form crescent shape. Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners sugar.

active dry yeast. sifted flour. margarine. egg yolks. sour cream. confectioners' sugar. margarine. walnuts. granulated sugar. vanilla extract. egg whites.

http://www.food.com/recipe/kifle-yugoslavian-walnut-cookies-307432

Sauerkraut Meatball Appetizers

1 12 lbs ground round. 1 cup breadcrumbs. 1 ounce French onion soup mix, package. 3 eggs. 1 (14 ounce) can sauerkraut. 1 (14 ounce) can whole berry cranberry sauce. 1 cup brown sugar. 1 (12 ounce) bottle chili sauce (ketchup based, like Heinz, not the Asian chile sauce). 1 12 cups water (or use the chili sauce bottle to get all the bits left over).

Mix first four ingredients and shape into 1 inch meatballs. Place meatballs in a 9 X 13 baking pan. Pour remaining ingredients in a sauce pan. Bring to a boil. Pour sauce over meatballs and bake at 350 F for 1 hour. Test one meatball (I know this is hard- LOL) to make sure it's done.

ground round. breadcrumbs. French onion soup mix. eggs. sauerkraut. whole berry cranberry sauce. brown sugar. chili sauce. water.

http://www.food.com/recipe/sauerkraut-meatball-appetizers-34768

Cranberry Salad

1 (12 ounce) package fresh cranberries, finely chopped. 1/2 cup white sugar. 2 cups chopped apples. 1 cup miniature marshmallows. 1/2 cup chopped pecans. 1/2 cup vanilla yogurt. 1 cup frozen whipped topping (such as Cool Whip), thawed.

Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours. After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

fresh cranberries. white sugar. apples. miniature marshmallows. pecans. vanilla yogurt. frozen whipped topping.

http://allrecipes.com/recipe/cranberry-salad-2/

Jalapeno Poppers

12 fresh jalapenos. 3 ounces coarsely grated Cheddar (1 cup). 3 ounces coarsely grated Monterey Jack (1 cup). 1 teaspoon hot sauce. 3 large eggs. 1 cup plain fine dry bread crumbs. 2 teaspoons dried oregano. About 4 cups vegetable oil. a deep-fat thermometer.

Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T. Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears. Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt. Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape. Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl. Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer. Heat 2 inches oil to 325F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325F between batches.

fresh jalapenos. cheddar cheese. monterey jack cheese. hot sauce. eggs. fine dry breadcrumbs. dried oregano. vegetable oil.

http://www.epicurious.com/recipes/food/views/jalapeno-poppers-243195

Jack-O-Lantern Pumpkin Pancakes

1 cup all-purpose flour. 1 cup quick cooking oats. 1/4 cup brown sugar. 2 teaspoons baking powder. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/2 teaspoon salt. 1 cup milk. 1 egg, beaten. 3/4 cup canned pumpkin. 2 tablespoons vegetable oil. 3/4 cup semisweet chocolate chips.

Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened. Heat a lightly greased griddle over medium high heat. Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

all - purpose flour. quick - cooking oats. brown sugar. baking powder. ground cinnamon. ground cloves. salt. milk. egg. canned pumpkin. vegetable oil. semi - sweet chocolate chips.

http://allrecipes.com/recipe/jack-o-lantern-pumpkin-pancakes/

Smoked Salmon Spirals

12 lb smoked salmon, thinly sliced. 12 lb light cream cheese, softened. 1 tablespoon fresh dill, chopped. 1 tablespoon capers. 1 English cucumber, sliced. red onion strip, for garnish. dill sprigs, for garnish.

Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle. Mix cheese with dill and spread over salmon. Press row of capers into cheese along one long edge. Beginning at edge with capers, roll up jelly roll style to enclose capers in center. Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed. Freeze for at least 4 hours or up to 1 month. To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices. Garnish with onion and dill. Let stand for 10 minutes at room temperature.

smoked salmon. light cream cheese. fresh dill. capers. English cucumber. red onion strips. dill sprigs.

http://www.food.com/recipe/smoked-salmon-spirals-402190

Grapefruit Cosmo

1 ounce vodka. 12 ounce triple sec. 12 cup grapefruit juice. 1 teaspoon lime juice.

In a shaker with ice, mix together the vodka, triple sec, grapefruit juice, and lime juice. Strain into a martini glass. Upgrade: Add 1 teaspoon Campari to the shaker before straining. Real Simple, DECEMBER 2007.

vodka. triple sec. grapefruit juice. lime juice.

http://www.food.com/recipe/grapefruit-cosmo-451498

Avocado Steak

2 cups water. 1 cup uncooked long-grain white rice. 1 (16 ounce) can refried beans. salt, to taste. garlic powder, to taste. 1 tablespoon olive oil. 2 small onions, chopped. 4 beef steaks. 2 avocados, peeled, pitted and sliced.

Preheat an outdoor grill for high heat, and lightly oil grate. In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes. Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through. Heat oil in a medium skillet over medium heat. Saute onions until browned and tender. On the preheated grill, cook steaks 7 to 10 minutes, to an internal temperature of 145F (65C). Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

water. long - grain white rice. refried beans. salt. garlic powder. olive oil. onions. beef steaks. avocados.

http://www.food.com/recipe/avocado-steak-504404

Sea Bass and Spicy Tomato Sauce Over Braised Fennel

2 large fennel bulbs, preferably with fronds (sometimes called anise; about 2 lb total), fronds reserved and stalks discarded. 1 large onion, halved lengthwise, one half cut lengthwise into 1/4-inch-thick slices and the other half chopped. 1/2 teaspoon anchovy paste. 2 1/2 teaspoons extra-virgin olive oil. 1 cup fat-free chicken broth. 1/4 to 1/2 teaspoon dried hot red pepper flakes. 1 (14-oz) can whole tomatoes in juice. 4 (5-oz) skinless sea bass fillets (3/4 inch thick), bones removed.

Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices. Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and braise, covered, stirring occasionally, until vegetables are tender, about 20 minutes. Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish. Preheat oven to 450F. While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes. Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 20 to 25 minutes. Sprinkle with fennel fronds.

onion. anchovy paste. olive oil. fat - free chicken broth. hot red pepper flakes. tomatoes with juice. sea bass fillets.

http://www.epicurious.com/recipes/food/views/sea-bass-and-spicy-tomato-sauce-over-braised-fennel-107809

Kabocha Madras Curry

1 kabocha squash (typical 2-3 lb size). 1 medium onion. 14 cup flaked coconut. 1 tablespoon Madras curry powder. 1 tablespoon ginger (1 thumb). 3 garlic cloves. 1 teaspoon garam masala powder. 12 teaspoon salt. 2 Thai red chili peppers. 16 ounces plain yogurt. 1 tablespoon olive oil.

Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp. Use a vegetable peeler and peel the skin. Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish. Dice the squash into bite-sized cubes. Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder. Pre-heat oven to 350 degrees F. Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use. Dice one medium onion into medium-sized pieces. Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder. Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish. Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack. Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying. Add in onions, ginger, chilies, and garlic. Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder. Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes. Keep stirring so the cubes get coated with the curry powder. Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe. Stir that goodness up but don't let it overheat. Add in 1/4 cup of flaked coconut, preferably unsweetened. Cook the whole mess for a couple of minutes, and dinner is ready. Serve over rice and enjoy.

kabocha squash. onion. flaked coconut. Madras curry powder. ginger. garlic cloves. garam masala powder. salt. Thai red chili peppers. plain yogurt. olive oil.

http://www.food.com/recipe/kabocha-madras-curry-450365

Mom's Mushroom Soup

1 -3 pork bone. water. salt. pepper. allspice. 2 -3 bay leaves. 1 -2 carrot, cut in half. 1 small onion, chopped. 2 -3 small potatoes, cubed. 1 parsley root. 1 celery root. 1 -2 cup mushrooms, any type, cut into bite size pieces or 12-34 cup dried mushroom. 12-1 cup sour cream. 12 cup flat leaf parsley, chopped.

If using dry mushroom, rinse them and soak in water for 1-2 hours, depending how big they are. Add the mushrooms with the water along with the pork bones and they stay in the soup during the whole cooking process. Trim pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover. You can also add one square of mushroom broth to add flavour. Add chopped onion, salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves. Simmer for about half an hour. Add carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later. Simmer 15-20 minutes or until veggies are soft. Remove the vegetables and meat. Leave the chopped onion and dried mushrooms (if using) in the broth. Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well. Add the potatoes and fresh mushrooms (if using) to the stock and cook until potatoes are tender (15-20 minutes). Add back the cut carrot and meat. Season to taste and finish with sour cream (amount will depend on how much soup you've made). To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup. Add parsley and serve hot. This soup will keep for a few days, although the potatoes do get harder the longer it sits. My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.

pork bones. water. salt. pepper. allspice. bay leaves. carrots. onion. potatoes. parsley root. celery root. mushrooms. sour cream. flat leaf parsley.

http://www.food.com/recipe/moms-mushroom-soup-395176

Smoked Salmon, Egg & Avocado on Toast

2 slices Whole Grain Bread, Toasted And Buttered. 1 whole Ripe Avocado, Peeled, Pitted And Sliced. 2 whole Eggs, Seasoned With Salt And Pepper And Cooked Sunny Side Up And Runny. 2 ounces, weight Smoked Salmon, Flaked. 1 Tablespoon Green Onions Or Chives, Sliced. Lemon Wedges, For Serving (optional). Sriracha Sauce, For Serving (optional).

To assemble: Place buttered toast on 2 serving plates, top each with some avocado slices, followed by an egg, some salmon, and some green onions or chives. Serve with lemon wedges or Sriracha sauce. Notes: This would also be terrific with softly scrambled eggs.

whole grain bread. avocado. eggs. smoked salmon. green onions. lemon wedges. sriracha sauce.

http://tastykitchen.com/recipes/breakfastbrunch/smoked-salmon-egg-avocado-on-toast/

Aush (Afghan Lamb Chili)

1 lb ground lamb. 10 ounces frozen chopped spinach. 1 (11 ounce) can chickpeas. 2 (11 ounce) cans diced tomatoes. 4 teaspoons dried mint. 4 minced garlic cloves. 1 teaspoon red pepper flakes. 5 teaspoons ground cumin. 2 teaspoons chili powder. 6 teaspoons garam masala. 16 ounces dry fettuccine pasta. 1 gold onion. 1 cup sour cream.

Thaw and thoroughly drain the frozen spinach. Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet. Chop one gold/yellow onion. Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb. Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot. Simmer pot for 6 hours on low heat. Boil salted water for fettucini. Break fettucini in half and cook for 8 minutes at a low boil. Stir 1 cup sour cream into simmer pot. Serve chili hot over drained fettucini!

ground lamb. frozen chopped spinach. chickpeas. diced tomatoes. dried mint. minced garlic cloves. red pepper flakes. ground cumin. chili powder. garam masala. fettuccine pasta. onion. sour cream.

http://www.food.com/recipe/aush-afghan-lamb-chili-522956

Spicy Au Gratin Beef Bake

34 lb ground beef. 13 cup finely chopped white onion. 12 teaspoon crushed red pepper flakes. 14 teaspoon seasoning salt. 1 (5 1/4 ounce) package au gratin potatoes. 2 cups boiling water. 23 cup milk. 1 teaspoon melted butter or 1 teaspoon margarine. 14 teaspoon ground black pepper. 14 cup of shredded sharp cheddar cheese.

Preheat oven to 400F. In a medium non-stick skillet, over medium heat, add the first 4 ingredients and cook until meat is no longer pink and onion is tender. Drain if needed. While meat mixture is browning, boil water. In a large bowl add rest of ingredients except shredded cheese. Mix well. Pour into a greased or sprayed 2-quart baking dish. Cover with lid or foil and bake for 30 minutes. Sprinkle with cheese and bake until cheese is melted and lightly browned.

ground beef. white onions. crushed red pepper flakes. seasoning salt. au gratin potatoes. boiling water. milk. margarine. ground black pepper. sharp cheddar cheese.

http://www.food.com/recipe/spicy-au-gratin-beef-bake-331131

Fantastic Salmon Loaf (Salmon Party Log)

1 (1 1/2 lb) can salmon (use canned always). 1 (8 ounce) package cream cheese, softened. 1 tablespoon lemon juice. 2 teaspoons grated onions. 1 teaspoon prepared horseradish. 14 teaspoon salt. 14 teaspoon liquid smoke. 12 cup chopped pecans (optional). 3 tablespoons snipped parsley (dried works best).

Drain and flake salmon, removing skin and bones. Combine salmon with next six ingredients; mix thoroughly. Chill several hours. Combine pecans and parsley (or, just use parsley, I never use pecans). Shape salmon mix in 8x2 inch log; roll in nut mix; chill well. Serve with Crackers.

salmon. cream cheese. lemon juice. onions. prepared horseradish. salt. liquid smoke. pecans. parsley.

http://www.food.com/recipe/fantastic-salmon-loaf-salmon-party-log-69676

Catfish and Slaw Tacos

1 lb catfish fillet (fresh or frozen). 3 tablespoons fresh lime juice (about 1 lime). 14 cup mayonnaise. 12 teaspoon hot pepper sauce (like Tabasco). 2 12 cups cabbage, shredded (about 1/2 small head). 1 tablespoon cajun seasoning. 14 cup cornmeal. 14 cup flour. 14 cup vegetable oil (more if needed). 16 corn tortillas or 8 flour tortillas. lime wedge. hot pepper sauce (optional).

Thaw catfish, if using frozen. In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss. Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning. In a large bowl, combine cornmeal and flour. Add fish strips and toss to coat. Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky. Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet. If using corn tortillas, stack two and layer with fish and slaw. Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.

catfish fillets. fresh lime juice. mayonnaise. hot pepper sauce. cabbage. cajun seasoning. cornmeal. flour. vegetable oil. corn tortillas. lime wedges. hot pepper sauce.

http://www.food.com/recipe/catfish-and-slaw-tacos-389964

Pensacola Bushwacker

4 ounces cream of coconut. 2 ounces coffee liqueur (tia maria,kahlua). 1 ounce rum (black). 1 ounce Creme de Cacao. 4 ounces half-and-half. 4 ounces vanilla ice cream (optional).

Pour all ingredients into a blender (ice cream optional) with two cups of ice, and blend until mixed. Serve.

cream of coconut. coffee liqueur. rum. Creme de Cacao. half - and - half. vanilla ice cream.

http://www.food.com/recipe/pensacola-bushwacker-250778

Spiced Buttercup Squash Soup

1 buttercup squash, about 3 lb. 1 small onion, minced. 1 tablespoon tomato paste. 12 cup milk. 3 12 cups chicken stock. 18 teaspoon allspice. 18 teaspoon nutmeg. 14 teaspoon ginger. 1 teaspoon cinnamon. 12 teaspoon salt. pepper.

Cut squash into chunks. In water, boil squash and onion about 25 minutes. Transfer to a blender and blend until smooth. Put back on stove and add rest of ingredients. Simmer until heated through.

buttercup squash. onion. tomato paste. milk. chicken stock. allspice. nutmeg. ginger. cinnamon. salt. pepper.

http://www.food.com/recipe/spiced-buttercup-squash-soup-376396

Tequila Meatballs

Meatballs:. 1 pound lean ground turkey. 1/2 cup Parmesan cheese. 1/2 cup cornmeal (such as PAN). 2 tablespoons Worcestershire sauce. 1 egg. 1 jalapeno pepper, finely chopped. Sauce:. 2 (12 fluid ounce) cans or bottles Mexican beers. 1 (12 ounce) bottle chili sauce. 1/2 cup pickle relish. 1/4 cup tequila.

Combine turkey, Parmesan cheese, cornmeal, Worcestershire sauce, egg, and jalapeno pepper together in a bowl; form into meatballs. Mix beer, chili sauce, pickle relish, and tequila in a separate bowl until sauce is evenly combined. Transfer sauce to a saucepan and add meatballs. Simmer meatballs in the sauce over medium-low heat until meatballs are cooked through, about 30 minutes.

lean ground turkey. parmesan cheese. cornmeal. Worcestershire sauce. egg. jalapeno pepper. chili sauce. pickle relish. tequila.

http://allrecipes.com/recipe/tequila-meatballs/

V's Chocolate Coma Cake (Triple Layer)

34 cup unsweetened cocoa. 1 34 cups sugar. 4 large eggs. 12 cup milk. 12 cup butter or 12 cup margarine. 2 cups sifted all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 12 teaspoon salt. 12 cup sour cream. 12 cup mayonnaise. 1 teaspoon vanilla extract. 1 tablespoon cocoa (for dusting bake pans). 3 tablespoons sugar (for dusting bake pans). 2 cups milk chocolate chips. 12 cup butter. 1 cup sour cream. 1 12 teaspoons vanilla extract. 12 teaspoon salt. 4 12-5 cups powdered sugar.

Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture. In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool. Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. Theyll defrost quickly once assembled. Youll be glad you did this, trust me. ). Chocolate Frosting:. Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency. Cake Assembly:. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. TIPS:. Making a crumb coat of frostinga thin layer that binds the dark crumbs to the cake so they dont show up in the final outer frosting layeris a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you mask your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.

unsweetened cocoa. sugar. eggs. milk. butter. all - purpose flour. baking powder. baking soda. salt. sour cream. mayonnaise. vanilla extract. cocoa. sugar. milk chocolate chips. butter. sour cream. vanilla extract. salt. powdered sugar.

http://www.food.com/recipe/vs-chocolate-coma-cake-triple-layer-392784

Goma-Ae Green Beans - Japanese Green Beans With Sesame Dressing

500 g fresh green beans. 3 tablespoons sesame seeds. 3 tablespoons soy sauce. 2 tablespoons yellow sugar. 1 pinch salt.

For the dressing, dry roast sesame seeds in a frying pan for about a couple of minutes, gently jiggling the pan. Careful not to burn them. With a pestle and a mortar, partially grind the sesame seeds. In a large bowl, mix together ground sesame seeds, soy sauce, sugar, and a pinch of salt. Cut the green beans if they are too long. Cook the green beans by boiling until desired tenderness is reached. Drain and briefly run them under running water so that the beans stay green. While the green beans still warm, toss them in the sesame dressing. The dressing looks more like a paste than dressing but that's exactly how you want it to be, otherwise when mixed with the green beans, the dressing gets too runny and the green beans won't taste as nice.

fresh green beans. sesame seeds. soy sauce. yellow sugar. salt.

http://www.food.com/recipe/goma-ae-green-beans-japanese-green-beans-with-sesame-dressing-494856