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White Pizza With Caramelized Onion and Chicken

12 tablespoon butter or 12 tablespoon margarine. 12 tablespoon olive oil. 12 medium red onion, sliced. 12 teaspoon brown sugar. 1 12 cups whole milk. 1 12 tablespoons cornstarch. 1 garlic clove, minced. 12 teaspoon garlic salt. 12 teaspoon onion powder. 14 teaspoon oregano. 14 teaspoon salt. 18 teaspoon pepper. 1 dash nutmeg. 1 prepared pizza crust (fresh or Boboli). 2 -6 garlic cloves, minced (depending on how much you love garlic). 1 -1 12 cup mozarrela cheese. 12 cooked chicken breast, shredded. 10 cherry tomatoes, halved. 12 tablespoon capers, drained. 14-12 cup basil, sliced in thin strips or 14-12 cup torn basil. pineapple tidbits (optional). ricotta cheese (optional). olive oil (optional). garlic salt (optional).

Caramelized onions: Melt butter with olive oil in pan over medium heat. Add sliced onions and brown sugar and cook for 8 minutes, stirring occasionally. Remove from heat. Sauce: Meanwhile, place milk, cornstarch, garlic, garlic salt, onion powder, oregano, salt, pepper, and nutmeg in a medium saucepan. Bring to a boil and continue to cook for 2 minutes. Reduce heat and simmer until sauce thickens, about 3-4 minutes longer. Remove from heat. Pizza: Spread prepared dough with white sauce. Sprinkle with garlic and half of mozzarella cheese. Spread on shredded chicken, onions, tomatoes, capers and the rest of the cheese. Add the optional ricotta and pineapple if desired. Using a pastry brush, brush a thin coating of olive oil around the outer crust and then lightly sprinkle with garlic salt. Cook in a 450F oven for 10-15 minutes until cheese is bubbly and crust in browned. Let set for 5 minutes before cutting and serving.

butter. olive oil. red onions. brown sugar. whole milk. cornstarch. garlic clove. garlic salt. onion powder. oregano. salt. pepper. nutmeg. prepared pizza crust. garlic cloves. cheese. cooked chicken breasts. cherry tomatoes. capers. basil. pineapple tidbits. ricotta cheese. olive oil. garlic salt.

http://www.food.com/recipe/white-pizza-with-caramelized-onion-and-chicken-243418

Frosted Peppermint Mini Bites

For Bites:. 3/4 cup Ghirardelli Premium Baking Coca, unsweetened. 1 1/2 cups all-purpose flour. 1 1/2 cups sugar. 1 1/2 teaspoons baking soda. 3/4 teaspoon baking powder. 3/4 teaspoon salt. 2 large eggs. 3/4 cup warm water. 3/4 cup buttermilk. 3 tablespoons sunflower oil. 1 teaspoon pure peppermint extract. Peppermint candies coarsely chopped, for garnish. For Frosting:. 3 sticks unsalted butter, softened. 1 pound confectioners' sugar, sifted. 1 teaspoon pure vanilla extract.

For Bites: Line mini-muffin tins with mini-paper liners. Mix all ingredients (except crushed peppermint candies) to create a chocolate batter. Divide batter among muffin cups, filling each 2/3 full. Bake until a toothpick inserted into centers comes out clean, about 10 minutes. Let cool in tins on wire racks. For Frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, cup at a time, beating after each addition, about 5 minutes. Add vanilla, and beat until buttercream is smooth. Frost each mini bite with buttercream frosting and garnish with peppermint candy.

all - purpose flour. sugar. baking soda. baking powder. salt. eggs. warm water. buttermilk. sunflower oil. peppermint extract. peppermint candies. unsalted butter. confectioners' sugar. pure vanilla extract.

http://allrecipes.com/recipe/frosted-peppermint-mini-bites/

Roasted Broccoli with Asiago

1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns. 3 tablespoons olive oil. 1 cup grated Asiago cheese.

Preheat oven to 450F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.

broccoli. olive oil. asiago cheese.

http://www.epicurious.com/recipes/food/views/roasted-broccoli-with-asiago-241614

Blueberry Coffee Cake With Vanilla Glaze

2 cups all-purpose flour. 2 teaspoons baking powder. 1 teaspoon salt. 23 cup vegetable oil (preferably canola). 1 cup sugar. 2 large eggs, at room temperature. 1 cup milk. 1 teaspoon vanilla extract. 1 12 cups fresh blueberries, lightly coated with flour. 1 14 cups powdered sugar, sifted. 12 cup heavy cream. 12 teaspoon vanilla extract.

Grease and lightly flour a 10-inch tube pan. In a bowl, sift together the flour, baking powder, and salt; set aside. In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Fold in the blueberries. Pour batter into the prepared tube pan. Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean. Let cake cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack. To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla. Stir mixture for about 2 minutes or until well blended. Pour into a glass measuring cup and cover until ready to use. When the cake is completely cooled--drizzle glaze over cake. Let glaze set for 1 hour before slicing and serving the cake.

all - purpose flour. baking powder. salt. vegetable oil. sugar. eggs. milk. vanilla extract. fresh blueberries. powdered sugar. heavy cream. vanilla extract.

http://www.food.com/recipe/blueberry-coffee-cake-with-vanilla-glaze-135198

Potato, Bacon and Spinach Frittata

4 potatoes, Peeled. 1 tablespoon olive oil. 1 onion, Sliced Thinly. 4 slices bacon, Chopped Fine. 8 large spinach leaves, Shredded Finely. 6 eggs. 12 cup milk. 12 cup cheddar cheese, Grated.

Cut potatoes into 2cm cubes.Boil, steam or microwave until just tender,drain. Heat oil in a large non stick pan, cook bacon and onion until onion is soft. Add potatoes stir till browned slightly. Add spinach until just wilted. Whisk eggs and milk in large bowl. Pour egg mixture into pan, cook tilting, over medium heat until egg is almost set. Sprinkle frittata with cheese and place under grill until cheese is melted and browned lightly.

potatoes. olive oil. onion. bacon. spinach leaves. eggs. milk. cheddar cheese.

http://www.food.com/recipe/potato-bacon-and-spinach-frittata-166788

Chocolate Roulade

1 tablespoon unsalted butter. 1 cup heavy cream. 8 ounces bittersweet chocolate, coarsely chopped. 7 egg whites, room temperature. 2 tablespoons granulated sugar. 1 tablespoon cocoa powder, plus more for garnish. 1 cup heavy cream. 1 12 tablespoons granulated sugar. 12 teaspoon pure vanilla extract. 1 tablespoon cognac. confectioners' sugar, for garnish. seasonal fruit, for garnish.

Place rack in center of oven, and heat oven to 350 degrees. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper. In a small saucepan, heat 1 cup cream to a simmer. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes. Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes. Whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined. Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula. Bake until cake is set and puffy, 10 to 12 minutes. Transfer to a wire rack, and cool to room temperature. Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table. Using a fine-mesh sieve, lightly dust cake with cocoa powder. For the creme chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac. Spread evenly over entire surface of cake. Roll the cake lengthwise, starting at a point 2 to 3 inches over the creme chantilly. Roll cake another few inches, pressing against parchment paper to make a tight spiral. Gently peel parchment paper off as cake layer rolls away. Complete the roll, stopping at the far edge of the parchment paper. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily. Serve immediately, or refrigerate for up to 4 hours. When ready to serve, transfer roulade to serving platter. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal. Dust top with confectioners' sugar and cocoa powder, and garnish with seasonal fruit. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional creme chantilly if desired.

unsalted butter. heavy cream. bittersweet chocolate. egg whites. granulated sugar. cocoa powder. heavy cream. granulated sugar. pure vanilla extract. cognac. confectioners' sugar. fruit.

http://www.food.com/recipe/chocolate-roulade-37524

Salmon and Chive Muffins

2 cups self raising flour. 80 g butter (melted). 1 egg (lightly beaten). 1 cup milk. 12 cup chopped fresh chives. 125 g smoked salmon or 1 (210 g) canned pink salmon or 1 (210 g) red salmon.

Pre heat oven to 200'C. Grease 12 one third cup muffin holes. Sift flour into bowl. Combine melted butter,egg, milk and chives in a jug. Mix well and pour into flour. Use a large metal spoon to stir gently until almost combined. Fold in salmon. Spoon into muffin holes until three quarters filled. Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean. These are good sliced in half and spread with cream cheese or just butter if preferred.

self raising flour. butter. egg. milk. fresh chives. smoked salmon.

http://www.food.com/recipe/salmon-and-chive-muffins-199731

Dead Good Spaghetti Carbonara

8 ounces spaghetti. 1 tablespoon butter. 1 small onion, finely chopped (may use shallots). 2 garlic cloves, finely chopped. 6 slices bacon, chopped. 2 eggs. 58 cup cream. 1 ounce parmesan cheese, finely grated. salt and black pepper, to taste.

Boil a large pan of water and cook the pasta following the packet instructions. Meanwhile, heat butter in a small frying pan and cook the onions, garlic and bacon for 5-7 minutes until golden. Beat together the eggs, cream, most of the parmesan and plenty of ground black pepper. Drain the spaghetti and return to the pan, off the heat. Add the onion and egg mixtures and toss together until the pasta is evenly coated. Serve with the rest of the parmesan sprinkled on top. Add black pepper and salt if desired.

spaghetti. butter. onion. garlic cloves. bacon. eggs. cream. parmesan cheese. salt and black pepper.

http://www.food.com/recipe/dead-good-spaghetti-carbonara-261159

Southwestern Grits

1 (10 ounce) package frozen spinach. 4 cups water. 1 cup quick-cooking grits. 1 (1 1/4 ounce) package taco seasoning mix. 14 cup finely-chopped onion. 1 (11 ounce) can corn. 2 tablespoons margarine. 1 cup shredded cheddar cheese. 12 cup shredded monterey jack cheese.

Thaw the spinach and squeeze dry with paper towels. Drain the corn. Put water in a large microwave-safe bowl. Cover and microwave 7 minutes. Using a wire whisk or fork, stir in grits, taco seasoning, and onion. Microwave, uncovered, 4 minutes. Stir and microwave 2 minutes more. Stir in corn, spinach, margarine, and half of the cheeses. Spray a 13x9 baking dish with cooking spray. Pour grits mixture into the dish. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes.

frozen spinach. water. quick - cooking grits. taco seasoning mix. onions. corn. margarine. shredded cheddar cheese. monterey jack cheese.

http://www.food.com/recipe/southwestern-grits-316271

Caramel Slice Squares

8 -10 graham wafers, for bottom. 12 cup butter or 12 cup margarine. 1 cup brown sugar. 14 cup milk. 1 beaten egg. 1 cup graham wafer crumbs. 1 cup coconut. 12 cup walnuts, chopped. 8 -10 graham wafers, for top. 14 cup butter or 14 cup margarine, softened. 2 cups icing sugar. 2 tablespoons milk. 1 -1 12 teaspoon vanilla.

BASE- Line bottom of a 9x9 pan or 6 1/2 x 10 pan with graham wafers, cutting to fit if necessary. FILLING- In pot add butter or margarine, sugar, milk, and beaten egg. CAREFULLY bring to a boil, then turn down heat, stirring all the while until well dissolved and begins to thicken. Take off heat, add the Graham Wafer crumbs, coconut and the walnuts. Spread on base, top with the Graham Wafers cutting to fit if necessary and frost with white Butter Icing. WHITE BUTTER ICING. Cream butter, add the milk and vanilla. Add icing sugar gradually to mixture until you have a nice spreading consistency adding more if needed. NOTE- When frosting the cake I use just enough icing to nicely cover the cake.

graham wafers. butter. brown sugar. milk. egg. graham wafer crumbs. coconut. walnuts. graham wafers. butter. icing sugar. milk. vanilla.

http://www.food.com/recipe/caramel-slice-squares-102475

Heavy Cream Substitute

34 cup milk (skim, low fat, regular ). 13 cup margarine, melted and cooled (I use Brummel & Brown Yogurt Butter).

Combine the two ingredients in small bowl and use in place of one cup of Heavy Cream in recipes.

milk. margarine.

http://www.food.com/recipe/heavy-cream-substitute-357873

Mochaccino, Low Fat

1 (1/4 ounce) envelope unflavored gelatin. 1 (12 ounce) can fat-free evaporated milk. 1 cup hot brewed coffee. 12 cup sugar or 12 cup Splenda granular. 13 cup cocoa powder. 3 tablespoons coffee-flavored liqueur. Cool Whip (optional). cinnamon stick (optional). cocoa (optional).

Sprinkle gelatine over milk in blender container; let stand 1 minute. Add hot coffee; cover and blend on medium speed 2 minutes or until gelatine is completely dissolved. Add remaining ingredients; cover. Blend on high speed 2 minutes. Poup evenly into 5 mugs or dessert glasses. Chill 4 hours or until firm. Store leftover desserts in refrigerator. Garnish with thawed Cool Whip, cinnamon sticks and sprinkling of additional cocoa powder if desired.

unflavored gelatin. fat - free evaporated milk. brewed coffee. sugar. cocoa powder. coffee - flavored liqueur. Cool Whip. cinnamon sticks. cocoa.

http://www.food.com/recipe/mochaccino-low-fat-212416

Jen's Jambalaya

2 tablespoons margarine or butter. 1/4 cup chopped onion. 1/3 cup chopped celery. 1/4 cup chopped green pepper. 1 (14.5 ounce) can diced tomatoes. 1 1/2 cups chicken broth. 2/3 cup long grain white rice. 1 teaspoon dried basil. 1/4 teaspoon garlic powder. 1/4 teaspoon black pepper. 1/4 teaspoon hot sauce. 1 bay leaf. 2/3 cup diced cooked chicken breast. 2/3 cup cooked crumbled Italian sausage. 2/3 cup peeled cooked shrimp.

Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes. Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

margarine. onions. celery. green peppers. diced tomatoes. chicken broth. long grain white rice. dried basil. garlic powder. black pepper. hot sauce. bay leaf. cooked chicken breasts. Italian sausage. cooked shrimp.

http://allrecipes.com/recipe/jens-jambalaya/

Greek Salad Pita Sandwiches

3 tablespoons extra virgin olive oil. 1 tablespoon red wine vinegar. 1 14 cups chopped seeded plum tomatoes or 1 14 cups cherry tomatoes. 1 cup diced seeded and peeled cucumber. 1 cup chopped green bell pepper. 23 cup chopped red onion. 12 cup chopped radish. 12 cup chopped fresh Italian parsley. 4 12 ounces crumbled feta cheese. 4 (8 inch) whole wheat pita bread, halved.

Whisk olive oil and red wine vinegar in a large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes and parley into the dressing. Stir in feta cheese. (Salad can be made 2 days ahead -- cover and chill. ). Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

extra virgin olive oil. red wine vinegar. cherry tomatoes. cucumbers. green bell peppers. red onions. radishes. fresh Italian parsley. feta cheese. whole wheat pita bread.

http://www.food.com/recipe/greek-salad-pita-sandwiches-276323

Jo Jo Potatoes

4 -5 medium russet potatoes, scrubbed well, but not peeled. 12 cup butter or 12 cup margarine, melted. 12 cup fine dry breadcrumb. 12 cup grated parmesan cheese. 2 tablespoons flour. 2 teaspoons paprika. 12 teaspoon salt. 12 teaspoon garlic powder. 14 teaspoon celery salt. 18 teaspoon pepper. 1 dash cayenne.

First of all, preheat your oven to 425 degrees. Then, toss all of the dry ingredients into a gallon-size Ziploc bag and shake to combine. The measurements there for the seasonings are guidelines--feel free to alter them as you wish, or measure them in your palm and skip the measuring spoons altogether. So long as you start with approximate amounts of the bread crumbs, flour, and Parmesan, you can't really go too far wrong. Then, cut your potatoes into wedges--I generally get about 8 wedges from each potato, but the important thing is not the number, but that they're more or less evenly sized, so they all cook at the same rate. Dunk your wedges in the melted butter, then shake them, a few at a time, in the Parmesan mixture, and arrange on a greased or parchment-lined cookie sheet. Stand them up with the skin side on the bottom if you can, but if they want to lay on their sides instead, that's fine--just flip them halfway through the cooking time. If you have any leftover butter, drizzle it over top of the potatoes before you pop them into the preheated oven. Or don't, if all that butter scares you. Bake for about 35 minutes or until they're tender and browned,.

russet potatoes. butter. fine dry breadcrumbs. parmesan cheese. flour. paprika. salt. garlic powder. celery salt. pepper. cayenne.

http://www.food.com/recipe/jo-jo-potatoes-458110

Corn, Squash and Thyme Soup

1 tablespoon coconut oil. 1 large sweet onion (chopped). 2 teaspoons dried thyme. 1 tablespoon vegetable soup bouillon (I used Organic Better Than Bouillon Base). 12 cup dry white wine. 1 tablespoon tamari soy sauce. 5 cups low sodium chicken broth. 8 cups squash (cooked). 1 (14 ounce) can coconut milk. 1 (10 ounce) bag frozen corn. pepper.

Saute the onion in the coconut oil until it's soft. About 8 minutes. Add the thyme and stir, add the bouillon and stir it around. It will stick to the pot bottom, add the wine and de-glaze the pot. Simmer for 2 minutes. Add the tamari sauce, chicken broth and stir well to mix. Simmer for about 5 minutes. Add the chicken broth and squash. Stir well and simmer for about 10 minutes. Add the coconut milk. Stir and simmer for 5 more minutes. With a hand blender puree the soup. Add the corn, salt and pepper. Serve hot. Bon Appetit.

coconut oil. sweet onion. dried thyme. bouillon. dry white wine. tamari soy sauce. low sodium chicken broth. squash. coconut milk. frozen corn. pepper.

http://www.food.com/recipe/corn-squash-and-thyme-soup-415301

Stewed Rhubarb

500 g rhubarb, trimmed,cut into 3 cm pieces. 160 g sugar. 2 tablespoons water. 1 tablespoon lemon juice.

Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover. Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender. Remove from the heat and set aside in a medium bowl, covered. Great with"Baked mascarpone cheesecake". See recipe listed here at Recipezaar.

rhubarb. sugar. water. lemon juice.

http://www.food.com/recipe/stewed-rhubarb-28228

Steamed Mussels With Lovage

2 pounds mussels, washed, beards removed. 1/2 cup dry white wine. 2 tablespoons chopped shallot. 2 cups diced tomato or halved cherry tomatoes. 3 tablespoons unsalted butter. Generous grinding of black pepper. 3 tablespoons coarsely chopped young lovage leaves. Crusty bread.

In a large skillet or saucepan fitted with a lid, combine the mussels, wine, shallot, tomato, butter and pepper. Add 2 tablespoons of the lovage. Cover and place over high heat until most of the mussels open. Shake the pan and continue to cook for 1 minute. Transfer to a serving bowl; sprinkle with the remaining lovage. Serve with bread.

mussels. dry white wine. shallots. diced tomatoes. unsalted butter. black pepper. crusty bread.

http://cooking.nytimes.com/recipes/8798

Pear and Ginger Muffins

4 ounces dried pear halves. 1 pear, ripe (Bosc, Bartlett, Anjou). 2 cups all-purpose flour. 2 teaspoons baking powder. 12 teaspoon baking soda. 12 teaspoon salt. 12 teaspoon ground nutmeg. 2 eggs. 23 cup sugar. 12 cup milk. 1 teaspoon vanilla extract. 13 cup unsalted butter. 12 cup ginger in syrup or 12 cup candied ginger, very finely chopped.

Preheat oven to 400 F and grease muffin tin. Put the dried pears in a small bowl and pour over some boiling water. Let stand for 15 minutes. Drain pears and dry with a paper towel. Cut into small pieces(about 1/2 inch). Peel and core the fresh pear, and chop into similar pieces. In a new bowl, mix dry incredients. In another bowl, whisk together rest of the incredients (including the pears). Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy. Fill the tins about 2/3 full. Bake about 20 minutes. Cool 5 minutes in the tin, then on a wire rack.

dried pear halves. pear. all - purpose flour. baking powder. baking soda. salt. ground nutmeg. eggs. sugar. milk. vanilla extract. unsalted butter. ginger in syrup.

http://www.food.com/recipe/pear-and-ginger-muffins-130287

Gumbo

4 ounces, fluid Vegetable Oil. 1/2 cups Flour. 1- 1/2 pound Medium-Sized Cooked Shrimp, Peeled, Deveined, Tails Removed. 1 cup Sweet Onion, Diced. 1/2 cups Celery, Diced. 1/2 cups Green Pepper, Diced. 2 Tablespoons Fresh Garlic, Minced. 1/2 cups Tomato, Seeded And Chopped. 1/2 Tablespoons Sea Salt. 1/2 teaspoons White Pepper. 1 teaspoon Fresh Thyme, Chopped. 1/4 teaspoons Cayenne Pepper. 2 whole Bay Leaves. 4 cups Water. 1/2 pounds Andouille Sausage Links, Cut Into 1/4" Pieces And Browned. 1 Tablespoon Cornstarch, For Thickening. 3 Tablespoons Cold Water, For Thickening. 6 cups Cooked Jasmine Rice.

1. Heat your oven to 350 degrees F. This is the part that takes awhile so if you dont have the hour and a half to spare, make a quick roux. But here is my recipe for baked roux. Add the vegetable oil and flour into a 6 quart Dutch oven and whisk together until combined. Set the Dutch oven in the middle rack of the oven and bake for 1-1/2 hours, whisking every 20-30 minutes. 2. While the roux is baking, prepare your shrimp (thaw frozen shrimp under cold water then set into a bowl back in the fridge), chop your veggies and spices and measure your other ingredients. 3. When the roux is done, remove it from the oven (do this carefully so you dont burn yourselfdont forget its been in the oven so leave that mitt on) and place it on a burner over medium-high heat. Add the onions, celery, green peppers and garlic. Cook, stirring constantly, for about 5-7 minutes until tender and the onions become translucent. 4. Add the tomatoes, salt, pepper, thyme, cayenne and bay leaves and stir until all is combined. Gradually add the water while stirring continuously. 5. Decrease the heat to low, cover and cook for 30 minutes. 6. Remove from heat, add the shrimp and the browned sausage and stir. 7. In a small bowl or cup, mix the cornstarch into the cool water until well mixed. Pour into your gumbo and stir until well combined. Cover and allow it to sit for 10 minutes. 8. Serve over jasmine rice and enjoy!

vegetable oil. flour. cooked shrimp. sweet onions. celery. green peppers. fresh garlic. tomatoes. sea salt. white pepper. fresh thyme. cayenne pepper. bay leaves. water. andouille sausages. cornstarch. cold water. cooked jasmine rice.

http://tastykitchen.com/recipes/main-courses/gumbo-5/

Grilled Salmon or Halibut

2 lbs salmon or 2 lbs halibut fillets, cut into 4 equal pieces. 3 tablespoons lemon juice. 2 tablespoons olive oil. kosher salt. fresh ground pepper.

Rinse fish and pat dry. In a bowl, whisk together lemon juice and olive oil; pour into a zip lock bag. Add fish to bag, seal and turn to coat evenly. Chill 30 minutes. Meanwhiule, cut 4 pieces of heavy foil, each slightly larger than the fish. Rub ONE side of each piece with oil. Arrange foil, oiled-side up on a large baking sheet. Start grill and prepare for indirect-heat cooking. Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper. Transfer fish, on foil, to grill. Cover or close lid. Cook fish until opaque but still moist looking in center, about 20 minutes. With spatula, transfer fish to plates. Serve with lemon wedges.

salmon. lemon juice. olive oil. kosher salt. fresh ground pepper.

http://www.food.com/recipe/grilled-salmon-or-halibut-184009

Plantain Omelette (Vegan)

4 small plantains (3 cups mashed) or 4 small green bananas (3 cups mashed). 12 cup spelt flour. 1 teaspoon baking powder. coconut oil, for sauteing. 2 cups cashews or 2 cups macadamia nuts or 2 cups pine nuts. 3 tablespoons lemon juice. 3 tablespoons olive oil. 5 garlic cloves. 14 cup shoyu (to taste). 12 cup cilantro, chopped. 12 bunch green onion, 1/4 inch slices. 12 cup carrot, grated.

Cut the ends off the plantains (or bananas) and score the sides. Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them. While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside. Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes). Remove peels which should come off easily and place plantains in a large mixing bowl. Mash with a fork or masher. Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces. Roll into balls. Flour the counter and roll the balls into 5 inch circles. Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes. Flip and cover 1/2 of cooked side with nut cheese, green onions, carrots and cilantro. Once underside is done fold over like an omelet and serve hot.

plantains. spelt flour. baking powder. coconut oil. cashews. lemon juice. olive oil. garlic cloves. shoyu. cilantro. green onions. carrots.

http://www.food.com/recipe/plantain-omelette-vegan-427885

New Orleans Dirty Rice

1 lb ground deer meat, burger. 8 ounces dirty rice mix. 12 cup onion. 12 cup green pepper. 12 cup red pepper. 12 cup orange peppers or 12 cup yellow pepper. 12 teaspoon salt. 12 teaspoon pepper. 12 teaspoon seasoning salt. 14 teaspoon garlic.

brown the burger(w/ onions & peppers)drain the grease. add the remaining spices. in a pan,boil the rice mixture for 5 minutes. then add to the meat. cook for 25 mins or til the rice is tender.

ground deer meat. dirty rice mix. onions. green peppers. red peppers. orange peppers. salt. pepper. seasoning salt. garlic.

http://www.food.com/recipe/new-orleans-dirty-rice-316829

Company Chicken Marsala

2 pounds chicken cutlets, pounded thin. 1 teaspoon salt. 1 teaspoon ground black pepper. 1/2 cup all-purpose flour. 1/2 cup butter. 1/2 cup chicken broth. 1/2 cup Marsala wine. 2 cloves garlic, minced. 1/4 cup sliced fresh mushrooms. 1 small tomato, diced. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried basil.

Season chicken cutlets with salt and black pepper. Pour flour into a shallow dish. Press chicken cutlets into flour to coat each side, shaking to remove any excess flour. Melt butter in a large skillet. Cook chicken in hot butter until browned, 3 to 5 minutes per side; remove from skillet and set aside. Mix chicken broth, Marsala wine, and garlic into the remaining butter in the skillet; reduce heat to low and cook until the liquid is hot, about 5 minutes. Stir mushrooms, tomato, rosemary, and basil into the liquid. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the middle, about 30 minutes.

chicken cutlets. salt. ground black pepper. all - purpose flour. butter. chicken broth. marsala wine. garlic cloves. fresh mushrooms. tomatoes. dried rosemary. dried basil.

http://allrecipes.com/recipe/company-chicken-marsala/

Stir-fried Chicken with Hot Basil (Pad Krapow Gai)

1 lb. chopped chicken. 3/8 oz. hot (holy) basil leaves. 3 hot chilies, chopped. 7 oz. string beans, finely chopped. 1 tbsp. chopped garlic. 2 tbsp. fish sauce. 1 tsp. black sweet soy sauce. 2 tbsp. cooking oil. 1/2 cup water.

Add cooking oil to the wok and heat. Add garlic, chilies, fish sauce and water; cook for 1 minute. Add string beans, soy sauce and basil; stir and cook until basil is slightly wilted.

chicken. basil leaves. hot chili peppers. string beans. garlic. fish sauce. sweet soy sauce. cooking oil. water.

http://www.foodgeeks.com/recipes/22043

Fresh Tomato-Olive Sauce

1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges. 12 Kalamata olives, pitted, sliced. 1/2 cup extra-virgin olive oil. 1/2 cup diced roasted red or yellow bell peppers from jar. 1/4 cup finely chopped red onion. 3 garlic cloves, minced. 2 tablespoons drained capers, coarsely chopped. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh Italian parsley. 1 tablespoon chopped fresh oregano. 1/2 teaspoon dried crushed red pepper.

Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. Season to taste with salt and pepper.

plum tomatoes. kalamata olives. olive oil. jars. red onions. garlic cloves. capers. fresh lemon juice. fresh Italian parsley. fresh oregano. dry crushed red pepper.

http://www.epicurious.com/recipes/food/views/fresh-tomato-olive-sauce-239057

Gawk-A-Mole (Guacamole)

4 whole Avocados (Ripe) Mashed. 5 whole Cloves Roasted Garlic. 1 cup Salsa (your Favourite Kind). 1 teaspoon Lime Or Lemon Juice. 1/4 cups Sour Cream.

On Friday we hosted a Mexican Night at our church. It was lots of fun. I was very nervous because we tried out a new menu and I wasnt sure how it would go. Thankfully everyone was happy and looked liked they were enjoying the food. The food was largely done by two talented ladies with very efficient kitchen skills. We had pulled pork tacos (can anyone say yum in Spanish? ), nachos, 4 Mexican salads, sundaes... I better stop I am getting hungry again! It was awesome. I made my guacamole. I always tell my kids the secret ingredient to any recipe is you. (Borrowed from Kung Fu Panda I have two boys and thats all I am going to say!) Well sometimes the secret ingredient comes in a little glass container called a salsa jar. Read on and enjoy! Combine all the ingredients in your blender or food processor and blend to ensure smoothness. Make sure the garlic is mixed in properly. Add salt to taste. Cover (make sure to press the plastic wrap directly on the guacamole) with a plastic wrap to prevent discolouring. Apparently you can add to the seeds of the avocado to ensure the guacamole stays green. From my kitchen to your table! How to dice an avocado: Cut the avocado in half. Smack the blade of the knife into the seed so it pierces it. Twist the seed and it should come out clean. Try not to squeeze the avocado too much while you are doing this. Score the flesh with horizontal and vertical cuts with a knife. Scoop out the flesh with a spoon pressing against the skin.

roasted garlic. salsa. limes. sour cream.

http://tastykitchen.com/recipes/appetizers-and-snacks/gawk-a-mole-guacamole/

Goldies

Organic unsweetened cocoa powder, for dusting the pans. Batter for Easiest Chocolate Cake. Vanilla or Espresso Whipped Buttercream. Melted Chocolate Ganache. Gold metallic powder, for dusting.

Preheat the oven to 350F. Spray 2 eclair pans with organic cooking spray and dust them with cocoa powder; set aside. Fit a small pastry bag with a size-12 tip and set aside. Using a ladle, fill each prepared eclair mold two-thirds full with cake batter. Bake for exactly 18 minutes. A cake tester should come out clean. Let the cake sit in the pans for 5 to 10 minutes. Then hold each pan upside down and gently coax the Goldies out. Place them upside down on a wire rack and allow to cool completely. Once they have cooled, use a serrated knife to trim off the domed excess cake on the bottom of each Goldie. Eat the scraps as a reward for your hard work, but be careful: they're addictive! Fill the pastry bag with buttercream . One at a time, turn the cakes over and starting at one end, insert the piping tip almost an inch deep and insert a bit of cream. Do this every 1/2 inch. You should end up with 3 or 4 holes in the bottom of each Goldie where you've inserted the buttercream. (My motto is "A bite of cream in every bite!") When all the Goldies are filled, cover them with plastic wrap and chill in the refrigerator for at least 15 minutes. While the Goldies are chilling, prepare theMelted Chocolate Ganache . As it cools, set up a work area by covering a baking sheet with parchment paper. One at a time, with the rounded side facing down, dip the Goldies halfway into the ganache. Flip them over and place them upright on the parchment paper. Use a small spatula to spread the chocolate over all sides of the Goldies except the bottom. Once they are coated, return the Goldies to the refrigerator to allow the coating to set, about 20 minutes. Place the Goldies on a serving tray or in individual eclair wrappers. Using a 1-inch brush, lightly brush gold metallic powder on top of the Goldies, going back and forth to ensure they're covered completely in gold. Besides dusting the ganache with metallic powder, you can simply drizzle melted white chocolate on top of the dark ganache for contrast; or after coating the Goldies with the ganache, freeze them for 10 minutes and then dip them halfway in warm melted white chocolatea twist on the black and white cookie.

unsweetened cocoa powder. chocolate cake. vanilla. ganache.

http://www.epicurious.com/recipes/food/views/goldies-353990

Sour Cream Custard Pie

1 (9 inch) pie shell. 3 egg yolks, beaten. 1 1/2 cups sour cream. 1 cup white sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1 cup raisins.

Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl combine egg yolks, sour cream, sugar, cinnamon, cloves, and nutmeg. Mix thoroughly. Stir in raisins. Pour mixture into pie shell. Bake in preheated oven for 30 to 40 minutes or until toothpick inserted halfway between center and edge of filling comes out clean. Chill before serving.

pie shells. egg yolks. sour cream. white sugar. ground cinnamon. ground cloves. ground nutmeg. raisins.

http://allrecipes.com/recipe/sour-cream-custard-pie/

Meg Wolffs Glazed Brussels Sprouts

10 whole Brussels Sprouts. 2 teaspoons Sesame Oil. 1/4 cups Water Plus 1/8 Cup For The Glaze. 18 cups Apple Juice. 1 teaspoon Soy Sauce. 1 Tablespoon Brown Rice Syrup.

Cut the washed Brussels sprouts into halves or quarters, depending on their size. Heat sesame oil in a cast-iron skillet over medium-high heat. Add the cut-up Brussels sprouts and saute for 2 to 3 minutes. Add 1/4 cup water. Cover, reduce heat to low, and simmer for 3 to 5 minutes. Mix the glaze ingredients (apple juice, remaining 1/8 cup water, soy sauce, brown rice syrup) in a measuring cup or small bowl and whisk together. Remove the skillet cover, add the glaze, and cook for 3 more minutes. Serve warm.

Brussels sprouts. sesame oil. glaze. apple juice. soy sauce. brown rice syrup.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/meg-wolffe28099s-glazed-brussels-sprouts/

Lucky Peach Lamb Burgers

1 pound ground lamb. 1 tablespoon ground cumin. 1 teaspoon Sichuan peppercorns, toasted and crushed (optional). 1/2 teaspoon red chile flakes. 1 1/2 teaspoons kosher salt. 1 tablespoon neutral oil, like canola. 1 small red onion, halved, peeled and thinly sliced. 1 jalapeno, halved, seeded and thinly sliced. Potato buns, for serving. Cilantro leaves, for serving.

Create a flat-top cooking surface on a gas grill by using a couple of large cast-iron skillets, or a thick metal sheet like a Baking Steel, or soapstone cooking tiles. Light the grill, and set the burners to medium. Lower top of grill, and allow it heat. Gently combine the lamb, cumin, Sichuan peppercorns, chile flakes and salt in a large bowl, then form into four equal-size balls. Raise the lid of your grill, add the oil to the cooking surface and use a spatula to coat it, then place the onions and jalapenos on the surface, and fry them until lightly browned but still crunchy, approximately 3 to 5 minutes. Separate the vegetables into four piles with a good amount of space between them. (If using two pans, each pan should contain two piles.) Top each pile with one of the balls of meat. Use the spatula to smash the balls into flat patties, approximately 1/2 inch thick. Cook until the bottom of each patty is well browned and the meat is opaque about halfway to the top, approximately 3 to 4 minutes. Flip each patty, and cook through, approximately 3 minutes for medium. Place patties on buns, and top each one with cilantro leaves.

ground lamb. ground cumin. szechuan peppercorns. red chili pepper flakes. kosher salt. oil. red onion. jalapeno. potato buns. cilantro leaves.

http://cooking.nytimes.com/recipes/1017683

The Best Alfredo Sauce

1 (250 g) package cream cheese. 1 (358 ml) can evaporated milk (or you could use regular milk). 14 cup butter or 14 cup margarine. 12 cup parmesan cheese. 14 teaspoon garlic powder (or more).

Mix all ingredients in a saucepan. Over medium heat, stir until cheese is melted and sauce is smooth and hot or microwave on high stirring every 2 minutes until cheese is melted and sauce is smooth and hot. TOMATO ALFREDO SAUCE----add 1 cup of prepared tomato spaghetti sauce to the above sauce. Serve over pasta.

cream cheese. evaporated milk. butter. parmesan cheese. garlic powder.

http://www.food.com/recipe/the-best-alfredo-sauce-111347

Mushroom Stuffed Cheeseburgers

1 12 lbs lean ground beef. 14 cup finely chopped sweet onion. 2 eggs, slightly beaten. 34 cup soft breadcrumbs. 14 cup ketchup. 12 teaspoon salt. 18 teaspoon pepper. 2 tablespoons butter. 8 ounces sliced mushrooms. 6 slices cheddar cheese (or Mozzarella or American cheese). 6 split buns, toasted.

Combine ground beef, onion, eggs, bread crumbs, ketchup, salt, and pepper; shape into into twelve thin (about 1/4-inch thick) patties. Melt the butter in a skillet and saute the mushrooms until just tender. Place mushrooms on 6 of the patties. Top with remaining patties and seal edges. Broil or grill the burgers to desired doneness. Top each burger with a slice of cheese and let it melt. Serve on split toasted buns. Enjoy!

lean ground beef. sweet onions. eggs. soft breadcrumbs. ketchup. salt. pepper. butter. sliced mushrooms. cheddar cheese. buns.

http://www.food.com/recipe/mushroom-stuffed-cheeseburgers-234380

Cool Cucumber Dill Dip

1 (1 ounce) packet Hidden Valley Original Ranch Dip Mix. 2 cups sour cream. 1/2 cucumber. 1/2 teaspoon dried dill weed. Chips or vegetables for dipping.

Prepare dip mix according to package directions. Peel, seed and dice cucumber; add to prepared dip along with dill weed. Delicious with chips or vegetables.

ranch dip mix. sour cream. cucumber. dried dill weed. chips.

http://allrecipes.com/recipe/cool-cucumber-dill-dip/

Terrazzo Salad

2 cucumbers, peeled and sliced into half-moon shapes. 1 pint grape tomatoes, sliced in half. 2 (13 3/4 ounce) cans artichoke hearts, drained and sliced in half. 1 (2 1/4 ounce) cansliced black olives, drained. 1 (2 ounce) jar diced pimentos, drained. 2 tablespoons canola oil. 3 tablespoons fresh lemon juice. 2 large garlic cloves, crushed and chopped. 12 teaspoon Lawry's Seasoned Salt. 14 teaspoon pepper. 1 12 cups large shred mozzarella cheese. 4 tablespoons white wine vinegar. 12 teaspoon italian seasoning. 1 teaspoon sugar. 18 teaspoon cayenne (ground red pepper).

In a large bowl; place your cucumbers, tomatoes, artichoke hearts, black olives, pimientos, and cheese. In a smaller bowl; mix oil, lemon juice, garlic, Lawry's, pepper, Italian seasoning, vinegar, sugar, and cayenne. Pour oil mix into cucumber mix and toss to coat. Chill then enjoy!

cucumbers. grape tomatoes. artichoke hearts. black olives. diced pimentos. canola oil. fresh lemon juice. garlic cloves. Lawry's Seasoned Salt. pepper. mozzarella cheese. white wine vinegar. italian seasoning. sugar. cayenne.

http://www.food.com/recipe/terrazzo-salad-295188

Grilled Corn and Tomato Salad

14 cup rice wine vinegar. 14 cup chopped fresh basil. 1 teaspoon sugar. salt. black pepper. 12 cup extra virgin olive oil. 8 ears corn. 1 sweet onion, chopped. 1 pint sweet cherry tomatoes. 8 ounces blue cheese, crumbled.

Grill the corn in the husk, then shave off kernels and set aside. Combine vinegar, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and oil in a blender. Blend until smooth. Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat. Season with salt and pepper to taste. Let sit at room temperature for 30 minutes to let the flavors mingle. Stir in the blue cheese crumbles.

rice wine vinegar. fresh basil. sugar. salt. black pepper. extra virgin olive oil. corn. sweet onion. cherry tomatoes. blue cheese.

http://www.food.com/recipe/grilled-corn-and-tomato-salad-356126

Cranberry Walnut Pancakes (Gluten Free)

1 cup Oat Flour. 3/4 cups Millet Flour. 1/2 cups Brown Rice Flour. 1/2 teaspoons Baking Soda. 1 teaspoon Baking Powder. 1/4 teaspoons Salt. 1- 1/2 Tablespoon Sugar. 1/2 teaspoons Vanilla. 1- 1/4 cup Buttermilk. 1/2 cups Chopped Walnuts Plus Extra For Garnish. 3/4 cups Frozen Or Fresh Cranberries, Plus Extra For Garnish.

Combine all dry ingredients (flour through sugar) in a large bowl. Stir in vanilla and buttermilk. Fold walnuts and cranberries into batter. Preheat a pan or pancake griddle to medium heat. Scoop batter onto the hot griddle in your preferred pancake size. If your griddle is big enough you can cook more than one at a time. Cook the pancakes about two minutes per side, until until nice and golden-brown. Serve with more walnuts and cranberries, if you so desire. Makes about 6 large pancakes.

oat flour. millet flour. brown rice flour. baking soda. baking powder. salt. sugar. vanilla. buttermilk. walnuts. fresh cranberries.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/cranberry-walnut-pancakes-gluten-free/

Banana Chocolate Chip Cookies

1 stick Butter. 1- 1/2 cup Sugar. 1 whole Egg. 1 teaspoon Vanilla. 1 cup Very Ripe Bananas (about 3 Bananas). 2- 1/2 cups Flour. 1 teaspoon Baking Soda. 1 teaspoon Baking Powder. 1 teaspoon Cinnamon. 1/2 teaspoons Salt. 1 cup Chocolate Chips. 1 cup Nuts (optional), Or More Chocolate Chips.

Preheat oven to 350 degrees F. In a large bowl, cream together the butter and sugar, then beat in egg and vanilla. Mash up the bananas with a fork. In a separate bowl combine the flour, baking soda, baking powder, cinnamon, and salt. Alternate adding dry ingredients to the butter/sugar mixture with the mashed banana. When the dough is thoroughly combined, stir in the chocolate chips and nuts. Drop dough by teaspoonfuls onto greased cookie sheets and bake at 350 degrees F for 10-12 minutes.

butter. sugar. egg. vanilla. bananas. flour. baking soda. baking powder. cinnamon. salt. chocolate chips. chocolate chips.

http://tastykitchen.com/recipes/desserts/banana-chocolate-chip-cookies-4/

Chunky Apple Spice Cake With Vanilla Butter Sauce

12 cup butter, softened. 1 cup firmly packed light brown sugar. 2 eggs. 2 teaspoons pure vanilla extract. 1 cup all-purpose flour. 1 tablespoon pumpkin pie spice. 1 teaspoon ground allspice. 12 teaspoon salt. 2 cups peeled and chopped apples (Granny Smith or Gala). 12 cup chopped walnuts. 12 cup raisins (optional). 1 12 teaspoons baking powder. 12 cup butter. 12 cup whipping cream. 1 cup firmly packed light brown sugar. 2 tablespoons pure vanilla extract.

Preheat oven to 350F degrees. Beat butter and brown sugar for 5 minutes in a mixer bowl. Beat in eggs and vanilla just until blended. Set aside. Mix flour, pumpkin pie spice, baking powder, allspice and salt. Gradually add to sugar mixture; beating until well blended. Stir in apples, nuts, and raisins, if desired. Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with Vanilla Butter Sauce. Vanilla Butter Sauce:. Combine butter and whipping cream with brown sugar. Bring to boil over medium heat. Reduce heat; simmer 10 minutes or until slightly thickened. Remove from heat; stir in vanilla. Serve warm. Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake, in the oven, and the sauce, on top of the stove, before serving.

butter. light brown sugar. eggs. pure vanilla extract. all - purpose flour. pumpkin pie spice. ground allspice. salt. apples. walnuts. raisins. baking powder. butter. whipping cream. light brown sugar. pure vanilla extract.

http://www.food.com/recipe/chunky-apple-spice-cake-with-vanilla-butter-sauce-15682

Cucumber-Honeydew Smoothie

1 cucumber, peeled, seeded and chopped. 2 cups cubed honeydew melon. 2 cups passion fruit juice. 8 sprigs fresh mint, or amount to taste. 2 cups crushed ice.

Combine cucumber, honeydew melon, passion fruit juice, and ice in a blender. Pull leaves from mint springs and add to blender. Blend mixture until smooth. Pour into tall glasses.

cucumber. honeydew melon. passion fruit juice. of fresh mint. ice.

http://allrecipes.com/recipe/cucumber-honeydew-smoothie/

Lazy Man Pierogies

1 bag egg noodles, cooked to pkg instructions. 1 jar sauerkraut, rinsed. 1 large onion, chopped. 12 cup butter. sour cream.

Cook onions in butter until translucent. Add sauerkraut. Cook approx 20 minutes. Toss with cooked egg noodles. Serve with sour cream. This is great with pork chops or sausage.

onion. butter. sour cream.

http://www.food.com/recipe/lazy-man-pierogies-70022

Southwest Quiche

1- 1/2 cup All-purpose Flour. 1/2 teaspoons Salt. 2 Tablespoons Crisco/Shortening. 6 Tablespoons Chilled Butter, Unsalted. 5 Tablespoons Iced Water. 1 Tablespoon Butter. 1/2 cups Red Onion, Diced. 1/2 teaspoons Garlic, Minced. 10 whole Eggs. 1 teaspoon Salt. 1 teaspoon Pepper. 1/4 teaspoons Chili Powder. 2 teaspoons Jalapeno, Minced. 2 cups Milk. 1 cup Mexican Blend Cheese, Shredded. 1/2 cups Green Chilies, Diced. 6 slices Cooked Bacon, Chopped. 13 cups Ro*tel Diced Green Chilies And Tomatoes, Drained.

For the crust: In a bowl combine the flour and salt. Cut in the Crisco and butter with a pastry blender until mixture is crumbly. Pour in the ice water and mix with a fork. Place the mixture into a gallon size zip top bag. Start pressing down and massaging the mixture until the dough starts to come together and then seal the bag. Put in the refrigerator for 1 hour. Preheat oven to 400 F. Sprinkle flour onto your work surface. Carefully remove the dough from the bag and place onto the floured work surface. (If dough comes apart its OK. Just place it next to the piece where it came off.) Roll the dough until it becomes a large circle. Sprinkle some flour on top of the circle and slowly start to roll up the dough. Pick up the roll and start to unroll it in a pie pan, pressing it down into the pan and up the sides. Then go around the pan trimming the over-hanging dough from the top. Lay a piece of foil on top and either fill it with dry pinto beans or a small saucepan. Place in oven for 15 minutes. Then pull it out of the oven, remove the beans or pan and pull off the foil. Pierce the bottom of the crust with a fork. Stick it back in the oven for an additional 10 minutes. When done remove it from the oven and set aside. Lower the oven temperature to 350 F. For The Quiche In a saucepan melt the butter over medium heat then add onions and garlic. Saute for 8 medium or until onions are tender. Remove from heat. In a medium size bowl combine the eggs, salt, pepper, chile powder and jalapenos. Beat the egg mixture with a whisk. Then add the milk. Using the prepared quiche crust layer with the cheese, bacon, green chilies, Rotel tomatoes and onion mixture. Top it off with the egg mixture. (I did not use all of the egg mixture because the pan would have been too full.) Fill it almost to the top of the pan. Bake for 1 hour and 35 minutes or until a knife inserted in the middle of the quiche comes out clean. Remove from oven and cool for 15 minutes before serving. Quiche crust is from Peach Tree Family Cookbook.

all - purpose flour. salt. Crisco. butter. ice water. butter. red onions. garlic. eggs. salt. pepper. chili powder. jalapenos. milk. Mexican blend cheese. green chilies. cooked bacon. tomatoes and green chilies.

http://tastykitchen.com/recipes/breakfastbrunch/southwest-quiche/

Pizzeria Mozzas Fried Squash Blossoms with Ricotta

4 whole Squash Blossoms. 1/2 cups Flour. 1/2 cups Plus Two Tablespoons Sparkling Water. Salt And Pepper, to taste. 1 cup Ricotta Cheese. 1 Tablespoon Shallots, Minced. 1 Tablespoon Mint, Finely Chopped. 1 Tablespoon Parsley, Finely Chopped. Coarse Sea Salt Flakes To Taste. 2 teaspoons Lemon Juice.

1. Whisk the batter ingredients (flour, sparkling water, salt/pepper to taste) until just combined. 2. Remove stuff from the inside of the blossom. 3. Mix the filling ingredients (ricotta, shallots, mint, parsely, salt to taste, lemon juice) until totally combined. 4. Using a pastry bag or 2 small spoons, carefully fill the blossoms. Dont fill them all the way! 5. Either heat a pot of oil to the proper temperature for frying, or heat a few tablespoons of olive oil in a large saute pan. Dip the stuffed blossoms in the batter and fry in the hot oil, or saute them, turning them as they cook. 6. Before serving, squeeze a little fresh lemon juice over the top, and sprinkle the flaky sea salt. YUM!

squash blossoms. flour. sparkling water. salt and pepper. ricotta cheese. shallots. mint. parsley. flaked sea salt. lemon juice.

http://tastykitchen.com/recipes/appetizers-and-snacks/pizzeria-mozzae28099s-fried-squash-blossoms-with-ricotta/

Cranberry Apple Kuchen

3 whole Macoun Apples. 3/4 cups Sugar. 1 Egg. 6 Tablespoons Unsalted Butter. 1- 1/2 cup All-purpose Flour. 2 teaspoons Baking Powder. 1/4 teaspoons Kosher Salt. 1/4 teaspoons Freshly Grated Nutmeg. 1/2 cups Milk Or Light Cream. 1 cup Fresh Cranberries. 1 Tablespoon Sugar. 1/4 teaspoons Cinnamon. 6 Tablespoons Unsalted Butter. 1/2 cups Sugar. 2 cups Heavy Cream.

Preheat oven to 350 degrees F. Butter a 9 cake pan. Peel, core, and slice apples. Set aside. Blend together sugar, egg, and butter till fluffy and light. Set aside. Combine flour, baking powder, salt, nutmeg in a separate bowl. Add dry mixture and milk alternately into the creamed sugar mixture. Do not overbeat; mix only until ingredients are combined. Pour batter into cake pan. Next arrange apples around the outside of the cake pan; lay them flat, and overlap so they resemble the spokes on a bicycle wheel. Then take half of the cranberries and arrange them in the center of the cake, around the inside of the apple ring. Put the rest of the cranberries around the exterior of the pan. Combine the Tablespoon of sugar and 1/4 teaspoons of sugar in a small bowl. Take the cinnamon sugar mixture and sprinkle evenly over the top of the apples and cranberries. Bake for 40 to 50 minutes or until a toothpick comes out clean when inserted into the center of the cake. Right before serving, make the sweet cream sauce. Melt butter in a saucepan, with sugar and cream. Simmer for 5 minutes, till thickened. Pour over individual pieces of cake. Then serve. Adapted from the French Laundry Cookbook

apples. sugar. egg. unsalted butter. all - purpose flour. baking powder. kosher salt. nutmeg. milk. fresh cranberries. sugar. cinnamon. unsalted butter. sugar. heavy cream.

http://tastykitchen.com/recipes/desserts/cranberry-apple-kuchen/

Evil Cookies

2/3 cup butter flavored shortening. 1 1/2 cups packed brown sugar. 3/4 cup white sugar. 3 eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 cup rolled oats. 2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup butterscotch chips. 1 cup chopped walnuts.

Cream together shortening and sugars, blend in eggs and vanilla. Mix in flour, oats, baking powder, and salt. Stir in chips and nuts. Spread into a 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 25-30 minutes.

butter flavor shortening. brown sugar. white sugar. eggs. vanilla extract. all - purpose flour. rolled oats. baking powder. salt. semi - sweet chocolate chips. butterscotch chips. walnuts.

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

Basic Matzoh Brei

2 eggs. 1 tablespoon butter. 2 sheets matzohs. salt and pepper.

Break up matzoh crackers into tiny pieces and put into a strainer. Run warm water over the broken up matzoh to soak it for a few minutes. Break eggs, whip with a fork til frothy. Add salt and pepper. Add soaked, but drained, matzoh to eggs. Melt 1 T butter in frying pan. Fry egg/matzoh mixture like you would scrambled eggs. Enjoy -- no need for toast, all in the pan!

eggs. butter. matzohs. salt and pepper.

http://www.food.com/recipe/basic-matzoh-brei-215465

Goddess Pizza

34 teaspoon active dry yeast. 14 teaspoon sugar. 12 cup warm water. 1 dash salt. 14 cup whole wheat flour. 14 cup all-purpose flour. 14 teaspoon basil. 14 teaspoon garlic powder. 18 cup marinated artichoke. 4 kalamata olives, sliced. 1 small tomatoes, sliced thin. 13 cup fresh spinach. 18 cup feta (I like the tomato basil kind). 12 ounce fresh mozzarella cheese, sliced.

In a medium bowl combine the yeast, sugar, and a splash of water. Let the yeast proof for about five minutes. Add the flour, basil, garlic powder, and salt, then pour in enough water to make a dry dough. If you use too much water just add flour to even it out. Knead for a moment or two, then cover and let rise for 20-30 minutes (you can skip this step if pressed for time, your crust will just be less fluffy). Preheat the oven to 425. Punch the dough down and roll out onto a greased cookie sheet. Make the crust as thick or thin as you like! Top with the remaining ingredients. The order is up to you, but here is what I suggest: rub the crust with the artichoke oil before slicing, then place the sliced artichoke. Next add the tomato, olives, and feta. Top with the spinach and dot with mozzarella slices. Bake 20 minutes or until the crust browns and is solid in the center. Enjoy! Rub the crust with the.

active dry yeast. sugar. warm water. salt. whole wheat flour. all - purpose flour. basil. garlic powder. marinated artichokes. kalamata olives. tomatoes. fresh spinach. feta. fresh mozzarella cheese.

http://www.food.com/recipe/goddess-pizza-332854

Artichoke and Bean Salad

1 (12 ounce) jar water-packed artichoke hearts, drained. 29 ounces canned cut green beans, rinsed and drained. 1 (2 ounce) jar chopped pimiento, drained. 12 small onion, chopped. 3 garlic cloves, minced. 12 cup finely chopped celery. 12 cup halved cherries or 12 cup grape tomatoes. 12 cup extra virgin olive oil. 14 cup vinegar. 14 cup Splenda granular. 12 teaspoon seasoning salt. 12 teaspoon black pepper. 12 teaspoon celery seed.

Place artichoke hearts, green beans, pimientos, onion, garlic, celery, and tomatoes in a bowl and mix well. Whisk together olive oil, vinegar, Splenda, seasoned salt, pepper and celery seed. Mix vinaigrette with salad. Cover salad and chill 4-6 hours (cooking time) before serving to allow time for flavors to meld.

water - packed artichoke hearts. cut green beans. chopped pimiento. onions. garlic cloves. celery. grape tomatoes. extra virgin olive oil. vinegar. Splenda granular. seasoning salt. black pepper. celery seeds.

http://www.food.com/recipe/artichoke-and-bean-salad-304155

Honey-Ginger Pineapple Crepes

1/2 cup whole milk. 1 large egg. 1/2 cup all-purpose flour. 2 tablespoons unsalted butter, melted. 1 tablespoon confectioners sugar. 1 tablespoon unsalted butter. 20-oz can unsweetened pineapple chunks, drained well. 1 1/2 teaspoons minced peeled fresh ginger. 1/4 cup honey. 1/3 cup fresh orange juice.

Blend crepe ingredients in a blender. Chill batter while preparing pineapple. Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute pineapple until golden, about 5 minutes. Transfer pineapple to a bowl with a slotted spoon. Add ginger to skillet and saute, stirring, 30 seconds. Add honey and juice and simmer until mixture is syrupy, 3 to 5 minutes. While honey mixture is reducing, brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting skillet to create a thin, even layer. Return skillet to heat and cook until crepe is golden around edges and dry in center, about 45 seconds. Flip crepe carefully and cook until golden, about 15 seconds. Transfer to a platter and keep warm, covered. Make more crepes in same manner. Add pineapple to honey mixture and simmer, stirring, until heated through. Spoon about cup pineapple mixture over half of 1 crepe, then fold in half. Repeat with remaining crepes. Pour remaining pineapple mixture over folded crepes.

whole milk. egg. all - purpose flour. unsalted butter. confectioners' sugar. unsalted butter. unsweetened pineapple chunks. fresh ginger. honey. fresh orange juice.

http://www.epicurious.com/recipes/food/views/honey-ginger-pineapple-crepes-103208

Chicken with Couscous

3 1/4 cups low-sodium chicken broth. 1 cup quick-cooking couscous. 2 tablespoons olive oil. 4 skinless, boneless chicken breast halves - cut into cubes. 1 pinch ground black pepper. 1/2 cup finely chopped jalapeno chile peppers. 1 carrot, thinly sliced. 1 zucchini, diced. 3 green onions, thinly sliced. 1 1/2 teaspoons grated fresh ginger root. 1 1/2 teaspoons curry powder. 1/2 teaspoon ground coriander seed. 1 teaspoon cornstarch.

In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside. Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes. In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

low sodium chicken broth. quick - cooking couscous. olive oil. ground black pepper. jalapeno peppers. carrot. zucchini. green onions. fresh gingerroot. curry powder. coriander powder. cornstarch.

http://allrecipes.com/recipe/chicken-with-couscous/

Cabbage and Potato Fry

1 medium cabbage. 2 tablespoons vegetable oil. 2 -3 medium potatoes. 1 medium onion. 34 teaspoon cumin seed. 34 teaspoon mustard seeds. 12 teaspoon turmeric powder. 12 teaspoon coriander powder. salt. shredded desiccated coconut (optional). coriander (optional).

Quarter, core and shred cabbage. Heat oil over medium heat. When hot, add cumin and mustard seeds and wait till they sputter. Then add finely sliced onion. Allow onion to soften and then throw in the shredded cabbage. Add salt, turmeric and coriander powders. Close pot, reduce heat slightly and allow to cook until cabbage wilts. As soon as cabbage reduces in volume, add small pieces of diced potatoes and continue cooking on medium heat till potatoes soften and cabbage is tender (while stirring occasionally). If desired, add in shredded coconut with potatoes as allow to cook as in previous step. Garnish with coriander sprigs. Goes well as a low-fat option with parathas.

cabbage. vegetable oil. potatoes. onion. cumin seeds. mustard seeds. turmeric powder. coriander powder. salt. desiccated coconut. coriander.

http://www.food.com/recipe/cabbage-and-potato-fry-104861

Grilled Chicken with Curry Lime Sauce

1/2 cups Reduced Fat Sour Cream. 1- 1/2 Tablespoon Fresh Lime Juice. 1- 1/4 teaspoon Curry Powder. 1/4 teaspoons Garlic Powder. 1/4 teaspoons Onion Powder. 4 Grilled Boneless, Skinless Chicken Breasts.

1. In a small bowl, whisk together the sour cream and lime juice. Add in the curry powder, garlic powder, and onion powder. Whisk until well-combined. 2. Spoon sauce over grilled chicken. Enjoy!

reduced - fat sour cream. fresh lime juice. curry powder. garlic powder. onion powder.

http://tastykitchen.com/recipes/main-courses/grilled-chicken-with-curry-lime-sauce/

Spectacular Shrimp Spread

12 lb cooked shrimp, finely chopped. 1 (13 ounce) can artichoke hearts, drained and finely chopped. 1 cup mayonnaise. 12 cup parmesan cheese. 14 teaspoon lemon pepper, with dill seasoning. 18 teaspoon salt. 18 teaspoon cayenne pepper.

Preheat oven to 400 degrees. Combine all ingredients and stir well to mix. Place the shrimp mixture in a 1 quart shallow baking dish. Bake at 400 degrees for approx. 10 minutes or until hot and bubbly. Serve with assorted crackers.

cooked shrimp. artichoke hearts. mayonnaise. parmesan cheese. lemon pepper. salt. cayenne pepper.

http://www.food.com/recipe/spectacular-shrimp-spread-87252

Gorgonzola Penne

1 lb penne, cooked and drained. 2 tablespoons olive oil. 1 tablespoon butter. 4 garlic cloves, minced. 2 shallots, minced. 1 cup chicken broth. 13 cup heavy whipping cream. 8 ounces gorgonzola, crumbled. 3 tablespoons fresh sage, finely chopped. 2 tablespoons flour. 12 teaspoon pepper. 12 teaspoon salt.

Saute garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet. Add flour and cook for 1 minute. Whisk in the chicken broth and bring to a simmer, it should take about a minute. Stir in heavy whipping cream. When cream comes to a boil add Gorgonzola, sage, salt and pepper. Stir until cheese melts into sauce. Reduce heat to low. Add cooked pasta to skillet and toss to coat.

penne. olive oil. butter. garlic cloves. shallots. chicken broth. heavy whipping cream. gorgonzola. fresh sage. flour. pepper. salt.

http://www.food.com/recipe/gorgonzola-penne-193595

Crispy Lemon Roasted Brussels Sprouts

2 pounds Brussels Sprouts, Bottoms Trimmed. 4 Tablespoons Olive Oil. 1 teaspoon Kosher Salt. 3/4 teaspoons Black Pepper. 2 whole Lemons.

Preheat oven to 450 degrees F. Cut off the bottom ends of the Brussels sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet. Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the remaining lemon up and throw it onto the baking sheet and place back into the oven to finish roasted. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasonings if needed. Serve immediately.

Brussels sprouts. olive oil. kosher salt. black pepper. lemons.

http://tastykitchen.com/recipes/sidedishes/crispy-lemon-roasted-brussels-sprouts/

Raspberry Lime Rugalach

1 cup all-purpose flour. 12 cup butter, chilled. 4 ounces cream cheese, cold right out of the fridge. 12 cup raspberry jam. 14 cup sugar (or splenda). 12 cup toasted and chopped pecans. 1 teaspoon key lime zest. 1 egg white, beaten. 13 cup chopped pecans. 13 cup powdered sugar.

Cut butter into flour then mix it together until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and then "rub" into the flour/butter crumbs. Knead this mixture until it forms a ball. Separate the dough into two equal parts and wrap each part in plastic wrap and refrigerate for a few hours (at least 4). To make fruit filling mix the raspberry jam together with sugar with the chopped toasted pecans and grated key lime peel. Pre heat oven to 350F Once dough has chilled roll it out each half on a floured surface to about 9 or 10 inches. Then spread each dough circle with jam mixture. After you have spread the mixture of jam on the dough circles cut each circle out inot about 10-12 wedges. Then roll each wedge up tightly starting from the widest part of the dough. Put cookie rolls on a very lighty greased cookie sheet then brush the cookies with the egg whites and sprinkle with extra nuts. Then bake cookies for about 20 minutes or until lightly browned. Once cooled sprinkle powdered sugar over the cookies.

all - purpose flour. butter. cream cheese. raspberry jam. sugar. pecans. key lime zest. egg white. pecans. powdered sugar.

http://www.food.com/recipe/raspberry-lime-rugalach-282971

Oven-Baked Crispy Zucchini Rounds

2 medium zucchini (sliced into 1/4-inch slices). 34 cup panko breadcrumbs. 1 teaspoon seasoning salt (or to taste). 12 teaspoon black pepper. 12-1 teaspoon garlic powder. 1 pinch cayenne pepper (optional and to taste). 3 tablespoons parmesan cheese. 2 egg whites, slightly beaten. cheddar cheese, finely shredded (optional).

Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust! ). In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese. Place the egg whites into a shallow bowl. Dip the zucchini slices into the egg whites (letting any excess egg whites drip off). Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary). Place on a greased baking sheet. Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy. As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired. Delicious!

zucchini. panko breadcrumbs. seasoning salt. black pepper. garlic powder. cayenne pepper. parmesan cheese. egg whites. cheddar cheese.

http://www.food.com/recipe/oven-baked-crispy-zucchini-rounds-181822

Wicked Hot Chocolate

2 cups Milk. 3 ounces, fluid Semisweet Chocolate, Chopped Into Small Pieces. 1 Tablespoon Unsweetened Cocoa Powder. 1 Tablespoon Sugar. 1 teaspoon Cinnamon. 2 drops Almond Extract. 18 teaspoons Cayenne Pepper. Whipped Cream And Extra Cinnamon, For Topping.

In a medium sauce pan combine the milk, chocolate, cocoa, sugar, cinnamon and almond extract. Simmer over medium heat for about 5 minutes or until everything seems like its incorporated. Take it off the stove and add cayenne pepper. I think 1/8 teaspoon is the perfect amount for just the right bit of spice but if you are nervous, just do a simple pinch! Top it with some whipped cream and sprinkle some extra cinnamon on top.

milk. semisweet chocolate. unsweetened cocoa powder. sugar. cinnamon. almond extract. cayenne pepper. cinnamon.

http://tastykitchen.com/recipes/drinks/wicked-hot-chocolate/

Coconut Layer Cake W/ Cream Cheese Coconut Frosting

3 cups all-purpose flour. 1 tablespoon baking powder. 14 teaspoon salt. 1 cup butter (softened). 2 cups sugar. 4 eggs (separated). 1 cup milk. 1 teaspoon vanilla extract. 1 teaspoon coconut extract. 1 cup shredded coconut. 12 cup butter (softened). 8 ounces cream cheese (softened). 4 cups powdered sugar. 1 teaspoon vanilla extract. 1 teaspoon coconut extract. 1 cup shredded coconut.

Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans. Sift together flour, baking powder, and salt. Set aside. In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition. Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut. In another bowl, beat egg whites till stiff but not dry and fold into cake mixture. Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting. To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.

all - purpose flour. baking powder. salt. butter. sugar. eggs. milk. vanilla extract. coconut extract. shredded coconut. butter. cream cheese. powdered sugar. vanilla extract. coconut extract. shredded coconut.

http://www.food.com/recipe/coconut-layer-cake-w-cream-cheese-coconut-frosting-223913

Pickled Beets (Cwikla)

3 cups sliced cooked fresh beets or 3 cups canned beets. 1 large onion, sliced into thin rings. 1 tablespoon grated fresh horseradish or 4 teaspoons prepared horseradish. 8 whole cloves or 12 teaspoon caraway seed. 2 cups vinegar. 1 tablespoon brown sugar. 2 teaspoons salt.

Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover; refrigerate 24 hours.

canned beets. onion. prepared horseradish. whole cloves. vinegar. brown sugar. salt.

http://www.food.com/recipe/pickled-beets-cwikla-84141

Polenta With Spicy Eggplant Sauce

1 tbsp. olive oil. 1 medium onion. 2 small eggplants. 1 clove garlic. 1/4 tsp. crushed red pepper. 1 can crushed tomatoes. 1 1/2 tsp. salt. 2 c. low-fat (1%) milk. 1 1/2 c. yellow cornmeal. Parmesan-cheese wedge for garnish. Parsley sprigs.

In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 5 minutes, stirring occasionally with heatproof spatula. Increase heat to medium-high; add eggplant and cook 8 minutes or until golden and tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add tomatoes, 1/2 teaspoon salt, and 1/2 cup water; heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Meanwhile, in deep 4-quart microwave-safe bowl or casserole, combine milk, cornmeal, 1 teaspoon salt, and 4 1/2 cups water. Cook in microwave oven on High 15 to 20 minutes, until thickened. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first), and 2 more times during remaining cooking time. While polenta is cooking, with Y-peeler remove long, thin strips from Parmesan wedge for garnish if you like. To serve, spoon polenta into 4 bowls; top with eggplant sauce. Garnish each serving with some Parmesan strips and a parsley sprig.

olive oil. onion. eggplants. garlic clove. crushed red pepper flakes. salt. low - fat milk. yellow cornmeal. parsley sprigs.

http://www.delish.com/recipefinder/polenta-spicy-eggplant-sauce-1336

Grandma Smith's Tuna Casserole

2 (6 ounce) cans canned tuna, drained. 2 (10 1/2 ounce) cans cream of mushroom soup. 1 cup sour cream. 1 cup mayonnaise. 1 cup cheddar cheese, grated. 4 -5 cups macaroni, cooked and hot. 1 cup carrot, coarsely grated. 1 cup celery, thinly sliced. 14 cup green onion, thinly sliced. 2 cups frozen peas. salt and pepper. crushed potato chips, for topping (optional).

Combine all ingredients except potato chips in a large bowl in order written. Then put in a 9x13-inch baking dish and top with crushed potato chips if desired. (We like the topping). Bake at 375F for about 45 minutes.

canned tuna. cream of mushroom soup. sour cream. mayonnaise. cheddar cheese. macaroni. carrots. celery. green onions. frozen peas. salt and pepper. potato chips.

http://www.food.com/recipe/grandma-smiths-tuna-casserole-165602

Meatloaf W/ Sweet and Sour Sauce

34 cup brown sugar. 13 cup ketchup. 34 cup water. 18 cup vinegar. 1 tablespoon soya sauce. 2 tablespoons cornstarch. 1 12-2 lbs ground beef (I'm not picky about quantity). 1 cup breadcrumbs. 1 -2 tablespoon meatloaf seasoning mix. 1 teaspoon salt and pepper.

For the sauce: Combine all ingredients in a saucepan on medium heat. Bring to boil. Simmer gently to thicken. For the meatloaf: Mix all ingredients together and place into a greased bread pan. Pour two-three tbps of sweet and sour sauce over meatloaf and bake at 375 for 1 hour.

brown sugar. ketchup. water. vinegar. soya sauce. cornstarch. ground beef. breadcrumbs. meatloaf seasoning mix. salt and pepper.

http://www.food.com/recipe/meatloaf-w-sweet-and-sour-sauce-125414

Pineapple Upside-Down Cupcakes

1 (15.25 ounce) package yellow cake mix. 1 cup water. 1/2 cup vegetable oil. 3 eggs. 1 (12.5 ounce) can pineapple tidbits in juice, drained and juice reserved. 1 cup brown sugar, or as needed. 1/2 cup butter, melted. 1 (16.5 ounce) can pitted cherries, drained (optional).

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined. Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

yellow cake mix. water. vegetable oil. eggs. pineapple chunks in juice. brown sugar. butter. cherries.

http://allrecipes.com/recipe/pineapple-upside-down-cupcakes-2/

Pluot Crumb Bars

6 Pluots, Thinly Sliced. 1/4 cups Sugar (or 1/3 Cup, Depending On Sweetness Of Fruit). 1/4 teaspoons Cinnamon. 1/2 teaspoons Vanilla Extract. 1 cup Rolled Oats. 2 cups Flour. 1/2 cups Sugar. 1/2 teaspoons Baking Powder. 1/2 teaspoons Salt. 1/4 cups Unsalted Butter, Melted And Slightly Cooled. 1/2 cups Cookie Butter. 1 Large Egg, Lightly Beaten.

Preheat oven to 375 degrees F and spray a 13 x 9-inch baking dish with nonstick spray. Set aside. Combine pluots, sugar, cinnamon and vanilla in a small bowl; set aside. Whisk together oats, flour, sugar, baking powder and salt in a medium bowl. Cut in melted butter and cookie butter with a pastry cutter until dough is crumbly. Fold in egg with a spatula until incorporated. Press 3/4 of the dough evenly into the bottom of the prepared baking dish. Pour off excess liquid from pluots and arrange slices in a single layer over crust. Sprinkle remaining dough over the fruit layer. Bake for 25 to 28 minutes, or until the top and edges are golden. Cool bars completely in pan on a wire rack, then cut into squares with a sharp knife. Store bars in an airtight container in the refrigerator up to 3 days.

pluots. sugar. cinnamon. vanilla extract. rolled oats. flour. sugar. baking powder. salt. unsalted butter. butter. egg.

http://tastykitchen.com/recipes/desserts/pluot-crumb-bars/

Scallops and Haricots Verts with Creamy Bacon Vinaigrette

6 slices thick-cut bacon, cut crosswise into 1/2-inch strips. 12 ounces haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces. 2 pounds sea scallops, side muscles removed. 3/4 cup white wine vinegar. 3/4 cup water. 2 1/4 teaspoons Dijon mustard. 6 tablespoons whipping cream. 4 teaspoons chopped fresh dill.

Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil. Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet. Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper. Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.

bacon. French haricots vert. sea scallops. white wine vinegar. water. Dijon mustard. whipping cream. fresh dill.

http://www.epicurious.com/recipes/food/views/scallops-and-haricots-verts-with-creamy-bacon-vinaigrette-109381

Tostadas

1 lb ground beef. 1 (16 ounce) can tomato sauce. 1 (16 ounce) can vegetarian refried beans (Rosarita). 4 tostadas. 1 cup cheddar cheese (shredded). 1 avocado (diced). iceberg lettuce (shredded).

In a pan, brown ground beef over medium high heat. Drain and return beef to pan. Stir in tomato sauce. Lower heat and simmer until ready to use. Add refried beans to a small saucepan, and warm up over low heat until ready to use. Meanwhile, dice avocado and shred lettuce. Heat tostada shells according to packaging directions. Remove shells from oven and layer, starting at the bottom, refried beans, beef, cheese, avocado and lettuce.

ground beef. tomato sauce. vegetarian refried beans. tostadas. cheddar cheese. avocado. iceberg lettuce.

http://www.food.com/recipe/tostadas-264130

Crunchy Chili Onion Rings

3 cups all purpose flour. 2 tablespoons chili powder. 4 1/2 teaspoons salt. 1 12-ounce bottle dark beer (preferably Mexican). 12 6-inch corn tortillas, coarsely torn. 2 large onions, peeled. Vegetable oil (for deep-frying).

Mix flour, chili powder, and salt in medium bowl. Pour beer into small bowl. Finely grind tortillas in processor; transfer to deep bowl. Line large baking sheet with foil. Cut onions crosswise into 1/2- to 3/4-inch-thick rounds. Separate rounds into rings. Dip 1 onion ring into flour mixture, then beer, flour again and beer again, then add to bowl with ground tortillas and toss to coat. Using wooden skewer, transfer coated ring to sheet of foil. Repeat with remaining onion rings. Pour oil into heavy large skillet to depth of 1 inch. Rest top of deep-fry thermometer against edge of skillet, submerging bulb end in oil. Heat oil to 370F to 380F. Fry onion rings, 4 at a time until golden brown, maintaining temperature, about 3 minutes per batch. Using slotted spoon, transfer to paper towels to drain.

all - purpose flour. chili powder. salt. dark beer. corn tortillas. onions. vegetable oil.

http://www.epicurious.com/recipes/food/views/crunchy-chili-onion-rings-234399

Braised Red Cabbage and Apples

2 tablespoons butter. 1 tablespoon brown sugar. 1 small onion, chopped. 1 lb red cabbage, coarsely shredded. 1 tart apple, cored and thinly sliced. 1 tablespoon apple cider vinegar. 1 pinch cayenne. 14 cup dry red wine. 14 cup water. salt and pepper.

Melt butter in a large skillet; add sugar and cook and stir 2 minutes. Add onion; cook slowly until light colored. Stir in cabbage, apples, vinegar, cayenne and wine. Cook, covered, 10 minutes. Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more. Salt and pepper to taste.

butter. brown sugar. onion. red cabbage. tart apple. apple cider vinegar. cayenne. dry red wine. water. salt and pepper.

http://www.food.com/recipe/braised-red-cabbage-and-apples-142597

Refreshing Mango Pie

1 1/4 c. Honey Maid Graham Cracker Crumbs. 1/4 c. butter. 2 tbsp. sugar. 2 mangoes. 4 oz. Philadelphia Cream Cheese. 1 1/2 c. Cool Whip Whipped Topping. .67 c. boiling water. 1 package Jell-O Orange Flavor Gelatin. ice cubes. 1/4 c. cold water.

Heat oven to 350 degrees F. Mix crumbs, butter, and sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely. Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Whisk in Cool Whip. Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture; whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is thick enough to mound. Pour into crust. Refrigerate 3 hours. When ready to serve, peel, pit, and slice remaining mango; arrange on top of pie.Variation: If fresh mangoes are unavailable, use 2 cups cut-up jarred or thawed frozen mangoes instead. Blend 1 cup mangoes for filling and slice 1 cup for top of pie.Each serving provides: 10%DV vitamin A, 20%DV vitamin C, 2%DV calcium, and 2%DV iron.

graham cracker crumbs. butter. sugar. mangoes. Philadelphia Cream Cheese. Cool Whip Topping. boiling water. ice cubes. cold water.

http://www.delish.com/recipefinder/refreshing-mango-pie-recipe

Super Quick Prosciutto Wrapped Fish

2 (5 ounce) tilapia fillets (or other fish). fresh ground black pepper. 1 ounce prosciutto, thinly sliced (4 slices). cooking spray.

Grind pepper over fish and wrap each piece in 2 slices of prosciutto. Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.

tilapia fillets. fresh ground black pepper. prosciutto. cooking spray.

http://www.food.com/recipe/super-quick-prosciutto-wrapped-fish-321766

Southwest Steak and Pepper Sandwich

1 (2 -3 lb) flank steaks. 1 tablespoon chili powder. 1 tablespoon cumin. 1 teaspoon garlic powder. 1 teaspoon kosher salt. 1 teaspoon pepper. 4 tablespoons olive oil. 3 bell peppers, sliced. 1 onion, sliced. 3 garlic cloves, minced. 2 tablespoons brewed coffee. 1 teaspoon brown sugar. 1 tablespoon Worcestershire sauce. 1 tablespoon balsamic vinegar. salt (to taste). ground pepper (to taste).

Combine the cumin, chili powder, garlic powder, salt, and pepper to make a rub. Generously coat both sides of the flank steak. Heat 3 tablespoons of the olive oil to a 12-inch skillet over medium-high heat. When the oil is shimmering add the flank steak and cook, roughly 8-9 minutes per side. Remove the steak to a cutting board and tent with foil and allow to rest. Add the remaining 1 tablespoon of olive oil to the skillet, heat, and then add your peppers and onions. Cook until softened to desired tenderness. Toss in the garlic and cook for 30 seconds. Combine the coffee, sugar, Worcestershire, and vinegar in the skillet with the peppers and onions. Salt and pper to taste. Reduce heat to a simmer and reduce for several minutes. While the sauce is reducing, tip any juice collected around the meat into the skillet, then slice the steak very thin and against the grain. If it is still too pink for your liking you can toss it in with the peppers and onions to cook a while longer. On a sub roll layer the meat and top with the pepper/onion mixture and top with your choice of cheese such as provolone.

flank steaks. chili powder. cumin. garlic powder. kosher salt. pepper. olive oil. bell peppers. onion. garlic cloves. brewed coffee. brown sugar. Worcestershire sauce. balsamic vinegar. salt. ground pepper.

http://www.food.com/recipe/southwest-steak-and-pepper-sandwich-441799

Beef & Elbow Macaroni Casserole With Sour Cream

1 lb ground beef. 1 small onion, diced. 8 ounces tomato sauce. 8 ounces sour cream. 4 -6 slices Velveeta cheese (any sliced cheese will work). elbow macaroni noodles (I use approximately 3/4 of a box). 12 teaspoon garlic salt. salt and pepper.

Preheat oven to 350 degrees. Brown ground beef with diced onion, salt, pepper & garlic salt. Cook Elbow macaroni until tender, drain and mix sour cream & noodles (only) together. Once noodles are coated with sour cream. Combine beef with tomato sauce and place 1/2 of mixture in a 8x10 dish. Add a layer of noodles and top with 2 slices of cheese. Repeat this once more, topping casserole with remaining cheese slices. Bake at 350 degrees for approximately 20 minutes.

ground beef. onion. tomato sauce. sour cream. Velveeta cheese. macaroni noodles. garlic salt. salt and pepper.

http://www.food.com/recipe/beef-elbow-macaroni-casserole-with-sour-cream-357131

Braised Baby Artichokes with Red Peppers and Garlic

2 whole lemons. 2 1/2 pounds baby artichokes. 2 tablespoons olive oil. 8 green onions, chopped. 2 large red bell peppers, diced. 4 large garlic cloves, minced. 1 cup (or more) water. 2 tablespoons fresh lemon juice. 1 tablespoon chopped fresh thyme. 1 large bay leaf. 2 teaspoons finely grated lemon peel. 2 tablespoons chopped fresh parsley.

Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water. Heat oil in large skillet over medium heat. Add green onions. Saute until tender, about 5 minutes. Add bell peppers. Saute until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in parsley; season with salt and pepper.

lemons. baby artichokes. olive oil. green onions. red bell peppers. garlic cloves. water. fresh lemon juice. fresh thyme. bay leaf. lemon peel. fresh parsley.

http://www.epicurious.com/recipes/food/views/braised-baby-artichokes-with-red-peppers-and-garlic-109398

Potato Gratin With Porcini Mushrooms and Mascarpone Cheese

4 ounces dried porcini mushrooms (*). 1 cup boiling water. 2 tablespoons butter. 2 tablespoons extra virgin olive oil. 14 cup parmesan cheese, plus. 2 tablespoons grated parmesan cheese. 1 12 cups mascarpone cheese (** from about 1 1/2 seven-ounce containers). 1 cup whipping cream. 3 garlic cloves, chopped. 1 pinch of freshly grated nutmeg. 2 12 lbs russet potatoes, peeled, cut crosswise into 1/8-inch-thick slices (about 5 large).

Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms. Melt butter with oil in medium skillet over medium heat. Add mushrooms and saute until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper. DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill. Preheat oven to 325F Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet. Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300F oven 20 minutes.

dried porcini mushrooms. boiling water. butter. extra virgin olive oil. parmesan cheese. parmesan cheese. mascarpone cheese. whipping cream. garlic cloves. nutmeg. russet potatoes.

http://www.food.com/recipe/potato-gratin-with-porcini-mushrooms-and-mascarpone-cheese-264810

My Wild Irish Seitan Stew

1 tablespoon olive oil. 1 yellow onion, chopped. 1 stalk celery, chopped. 5 potatoes, cubed. 1 lb baby carrots. 2 garlic cloves, chopped. 3 cups vegetable stock. 14 cup dry red wine. 2 bay leaves. 14 cup tamari or 14 cup soy sauce. 8 ounces white mushrooms, sliced. 1 cup kale, chopped. 1 teaspoon dried thyme. salt and pepper. 1 tablespoon cornstarch. 2 tablespoons water. 8 ounces seitan, chopped in bite size pieces.

Heat oil in large stew pot over medium heat. Add onions and celery and cook until soft, about 5 minutes. Add potatoes, carrots, garlic, stock, wine, bay leaves. Bring to a boil and reduce heat to low and simmer for 15 minutes. Add tamari, kale, muchrooms, thyme, salt and pepper, and cook until vegetables are tender, another 15 minutes or so. Optional: While stew simmers, brown seitan pieces in a small pan wit some olive oil just to get some color. Set aside. Stir together the cornstarch and water, add to pot and bring stew back up to a slow boil. Stir for about 1 minute until thickened. Add seitan, reduce heat and simmer gently for another 10 minutes.

olive oil. yellow onion. celery. potatoes. baby carrots. garlic cloves. vegetable stock. dry red wine. bay leaves. tamari. white mushrooms. kale. dried thyme. salt and pepper. cornstarch. water. seitan.

http://www.food.com/recipe/my-wild-irish-seitan-stew-361613

Roasted Cassava (Yuca Asado)

1 lb frozen yucca root (also called yuca and cassava) or 1 lb fresh yucca root (also called yuca and cassava). 4 tablespoons olive oil. 1 teaspoon dried cilantro or 1 teaspoon dried oregano. 1 teaspoon dried parsley. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1 teaspoon ground cumin. salt & freshly ground black pepper. 2 tablespoons fresh lime juice, for serving.

In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside. Preheat oven to 400 degrees F. In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper. Add yuca and toss to coat. Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes. Sprinkle with lime juice, toss, and serve.

yucca root. olive oil. dried cilantro. dried parsley. onion powder. garlic powder. ground cumin. salt & freshly ground black pepper. fresh lime juice.

http://www.food.com/recipe/roasted-cassava-yuca-asado-409480

Vanilla Buttercream Frosting

1 cup butter, softened (no subs). 1 (7 ounce) jar marshmallow cream. 1 cup powdered sugar. 1 teaspoon vanilla.

Beat butter in med bowl on med speed until creamy. Beat in marshmallow cream. Blend well. Beat in powdered sugar and vanilla. Increase speed to hi and beat for 3 minutes.

butter. marshmallow cream. powdered sugar. vanilla.

http://www.food.com/recipe/vanilla-buttercream-frosting-19353

Green Leaf Lettuce, Pomegranate, and Almond Salad

2 tablespoons fresh lime juice. 1 1/2 teaspoons sugar. 3/4 teaspoon salt. 1/4 teaspoon black pepper. 5 tablespoons extra-virgin olive oil. 1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups). 1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups). Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded. 3/4 cup sliced almonds (2 1/4 oz), toasted.

Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined. Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

fresh lime juice. sugar. salt. black pepper. olive oil. pomegranates. sliced almonds.

http://www.epicurious.com/recipes/food/views/green-leaf-lettuce-pomegranate-and-almond-salad-232966

Peppermint Hot Chocolate Mix

3 cups Nonfat Dry Milk Powder. 2 cups Powdered Sugar. 1- 1/2 cup Unsweetened Cocoa Powder. 1- 1/2 cup White Chocolate, Chopped. 1/4 teaspoons Kosher Salt. 3/4 teaspoons Peppermint Extract.

In a large bowl, stir together all of the ingredients, except the peppermint extract. Transfer everything to a food processor, working in batches if necessary depending on the size of your food processor. Process until all of the chocolate is finely ground. Add the peppermint extract and process again to combine. Store in an airtight container at room temperature for up to 3 months. To make hot chocolate, stir 3 tablespoons of mix into 1 cup of hot water or milk. Top with whipped cream or mini marshmallows! Recipe adapted from Mes Kitchen Cafe.

nonfat dry milk powder. powdered sugar. unsweetened cocoa powder. white chocolate. kosher salt. peppermint extract.

http://tastykitchen.com/recipes/homemade-ingredients/peppermint-hot-chocolate-mix-2/

Big Soft Hamburger Buns

12 cup instant mashed potatoes. 1 cup boiling water. 2 14 teaspoons active dry yeast. 14 cup warm water. 1 cup small curd cottage cheese. 14 cup sugar. 2 tablespoons vegetable oil. 1 egg, slightly beaten. 1 teaspoon salt. 4 -4 12 cups flour (I use part whole wheat flour).

Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy. Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball. Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness. Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled. Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth. Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy. Bake at 350 for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack. NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

instant mashed potatoes. boiling water. active dry yeast. warm water. small curd cottage cheese. sugar. vegetable oil. egg. salt. flour.

http://www.food.com/recipe/big-soft-hamburger-buns-156583

24 Hour Fruit Salad

1 cup whipping cream, whipped. 1 (3 ounce) box instant vanilla pudding. 1 34 cups milk. 1 (8 ounce) can mandarin oranges, drained DRY (very important). 1 (20 ounce) can pineapple chunks, drained DRY. 1 cup green grape, halved. 1 cup red grapes, halved. 12 cup maraschino cherry. 12 cup marshmallows.

The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day. On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed. Mix the pudding mix and milk together until thick. Fold the whipped cream and pudding together. Fold the fruits and marshmallows into the cream and pudding mixture. Refrigerate overnight.

whipping cream. instant vanilla pudding. milk. mandarin oranges. pineapple chunks. green grapes. red grapes. maraschino cherries. marshmallows.

http://www.food.com/recipe/24-hour-fruit-salad-164607

Mimi's Cornmeal Scones

2 cups flour. 13 cup cornmeal. 1 teaspoon baking powder. 12 teaspoon baking soda. 12 teaspoon salt. 12 cup firm butter, cut into 8 pieces. 34 cup buttermilk (see note below).

Mix first 5 ingredients in a medium bowl. Cut in the butter using pastry blended till it looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball. Turn dough onto lightly floured surface and knead lightly about 10 times. Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score into 8 wedges, cutting down halfway to the bottom. Bake in 400 degree oven for 20-25 minutes or till light brown. Immediately remove from sheet and carefully separate wedges. Serve warm. NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.

flour. cornmeal. baking powder. baking soda. salt. firm butter. buttermilk.

http://www.food.com/recipe/mimis-cornmeal-scones-257218

Baked Eggplant With Lemon Couscous

1 eggplant, halved lengthwise. 2 teaspoons Harissa. 4 - 5 tablespoons olive oil. Salt and freshly ground black pepper. 3/4 cup couscous. pared strips of zest from 1/2 lemon. juice of 1 lemon. 1 teaspoon smoked paprika. 3 tablespoons pine nuts, toasted. 3/4 cup fresh flat-leaf parsley, chopped, plus extra to garnish. 1 teaspoon sesame seeds, toasted, to garnish. 1/2 cup tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 tablespoon maple syrup or agave nectar. 1/4 teaspoon salt.

Preheat the oven to 350F and lightly oil a baking sheet. Score the eggplant flesh diagonally both ways, creating a diamond pattern. Place on the baking sheet. Spread a teaspoon of harissa over each half, covering all the crevices. Drizzle 1 tablespoon of the oil over each, season with salt and pepper, and bake for 40 minutes or until the flesh is completely soft, turning over halfway through to ensure the skin doesnt crisp or dry out. Place the couscous in a bowl with the lemon zest strips. Add 2/3 cup freshly boiled water, cover and set aside until all the liquid has been absorbedabout 10 minutes. Discard the lemon zest and fluff the couscous with a fork. Scoop the flesh from the center of each eggplant half, leaving enough around the sides to keep its shape. Roughly chop the flesh and place in a bowl. Stir through the couscous along with the lemon juice, smoked paprika and remaining olive oil. Season, then add the toasted pine nuts and parsley. Divide the mixture evenly between the eggplant skins. Return to the baking sheet and bake for another 15-20 minutes. To make the dressing, place the tahini in a bowl with the lemon juice, oil, maple syrup or agave nectar, salt and 2 tablespoons water. Whisk until smooth, adding a little more water if necessaryor use a hand-held blender. Remove the stuffed eggplants from the oven and serve with a dollop of tahini dressing and a sprinkling of sesame seeds and parsley.

eggplant. harissa. olive oil. salt & freshly ground black pepper. couscous. lemons. lemon, juice of. smoked paprika. pine nuts. fresh flat - leaf parsley. sesame seeds. tahini. lemon juice. olive oil. maple syrup. salt.

http://www.foodrepublic.com/recipes/baked-eggplant-with-lemon-couscous-recipe/

The Best Guacamole

3 whole Ripe Avocado, Peeled And Pitted And Diced Or Mashed. 1 whole Tomato, Diced. 1/4 cups Red Onion Peeled And Diced. 1/4 cups Fresh Cilantro, Chopped. 1 whole Clove Garlic, Peeled And Minced. 1/2 teaspoons Kosher Salt. 1/2 teaspoons Citric Acid.

Place all ingredients into a bowl and mix until well combined. Store covered in fridge. Tastes best when you give it some time to let the flavors blend for a few hours.

avocados. whole tomato. red onions. fresh cilantro. garlic clove. kosher salt. citric acid.

http://tastykitchen.com/recipes/appetizers-and-snacks/the-best-guacamole-3/

Back to Basics Butternut Squash Soup

2 Tablespoons Olive Oil. 1 whole Medium Onion, Diced. 1 teaspoon Garlic. 1 whole (2 Lb. Size) Butternut Squash, Peeled, Halved Lengthwise, Cut Into Small Cubes. 1/2 cups Carrot, Diced. 3 cups Chicken Or Vegetable Broth. 1/2 teaspoons Cumin. 1/2 teaspoons Cinnamon. 1/2 teaspoons Kosher Salt. 1/4 teaspoons Pepper. 1/2 cups Heavy Cream.

1. In a large pot, heat oil over medium heat. Saute onion and garlic until softened but not browned. 2. Add squash, carrot, chicken stock, cumin, cinnamon, salt, and pepper. Bring to a boil. Reduce to simmer until squash and carrots are tender, about 30 minutes. 3. Remove from heat. Puree using an immersion blender, or in a blender or food processor. 4. Return to heat, stir in cream. Cook for another 5 minutes.

olive oil. onion. garlic. carrots. chicken. cumin. cinnamon. kosher salt. pepper. heavy cream.

http://tastykitchen.com/recipes/soups/back-to-basics-butternut-squash-soup/

Passover Rolls

1 cup water. 13 cup oil. 14 teaspoon salt. 1 cup matzo meal. 4 eggs.

Preheat oven to 425 degrees. In a 2 quart pot, bring water, oil and salt to a boil. Remove from heat and add matzo meal and stir until it forms a ball. Add eggs, one at a time, beating until each egg is incorporated before adding another. Drop in oval shape on greased cookie sheet for sandwich style rolls (makes 10 rolls) or fill a greased muffin tin (makes 12 muffins). Bake for 30 minutes.

water. oil. salt. matzo meal. eggs.

http://www.food.com/recipe/passover-rolls-218040

Roasted Carrot Salad

2 lbs carrots, peeled and thinly sliced on the diagonal. 12 cup slivered almonds. 2 garlic cloves, minced. 14 cup extra-virgin olive oil. salt & fresh ground pepper. 1 teaspoon honey. 1 tablespoon cider vinegar. 13 cup dried cranberries. 1 (4 ounce) packagecrumbled danish blue cheese. 2 cups arugula.

Preheat an oven to 400 degrees F (200 degrees C). Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

carrots. slivered almonds. garlic cloves. olive oil. salt & fresh ground pepper. honey. cider vinegar. dried cranberries. danish blue cheese. arugula.

http://www.food.com/recipe/roasted-carrot-salad-424326

Lentil Salad

1 (19 ounce) can lentils, well rinsed. 12 cup finely chopped red onion. 2 tablespoons finely chopped fresh cilantro. 1 tablespoon chopped fresh basil. 14 teaspoon pepper. 3 tablespoons red wine vinegar (I used Balsamic). 2 tablespoons olive oil.

Drain and rinse lentils. Add next5 ingredients. In small bowl add vinegar and olive oil whisk Pour over other ingredients.

lentils. red onions. fresh cilantro. fresh basil. pepper. red wine vinegar. olive oil.

http://www.food.com/recipe/lentil-salad-338671

Greek Lettuce Wraps

2 whole Boneless, Skinless, Chicken Breasts, Butterflied. 1 whole Lemon, Juiced. 1 teaspoon Garlic Powder. 3 Tablespoons Olive Oil, Divided. 3 ounces, weight Feta Cheese, Crumbled. 2 whole Roma Tomatoes, Cored, Seeds And Pulp Removed, Diced. 1/4 whole Red Onion, Diced. 1/2 whole Green Bell Pepper, Ribs Cleaned, Seeded, Then Dice. 1 whole Cucumber, Peeled, Seeds Removed, Diced. 2 Tablespoons Capers, Diced. 1/4 cups Kalamata Olives, Chopped. 1 teaspoon Salt To Taste. 1 teaspoon Black Pepper To Taste. 1/2 pounds Angel Hair Pasta, Cooked Al Dente. 1 whole Head Of Iceberg Lettuce, Cored, Soaked In Cold Water, Drained.

Start by marinating your chicken in the lemon juice, garlic powder, and 1 tablespoon olive oil. Coat everything, and set aside. Next, make the Greek vegetable mix. Combine the feta cheese, tomatoes, red onion, green bell pepper, cucumber, capers, olives, remaining 2 tablespoons of the olive oil, and a pinch of salt and pepper. Mix well, and place in a bowl in the refrigerator. Cook your pasta in boiling, salted, water for about 4 minutes. Drain, and set aside in a bowl. During that time, core the head of lettuce by taking a knife at the base, moving in about two inches, and work around in a circle to remove the core. Soak in very cold water for about 5 minutes. Drain well, and carefully begin to remove the shells, or cups if you will. Grill your chicken for about 7 minutes per side, or well, you know, cook it the way you grill your chicken. Sear them on high heat, rotate after a few minutes, flip, reduce the heat, and cook for about another 5-7 minutes on the other side. Just keep in mind the thickness of how you butterflied the chicken breast. You are now golden and ready to serve. I go family style on this dish. Vegetable mix in a large bowl, pasta in another, sliced chicken breasts, and lettuce cups in another bowl. To plate, grab a lettuce cup, place a bit of pasta in the base, top with some of the great vegetables, and place a few pieces of diced chicken. Fold, and get your game on. As my wife said, and as I watch her eat this as a snack again tonight (must be good), Wow, that was the best. Lettuce wraps are nothing but amazing. A palette for any artist.

lemon. garlic powder. olive oil. feta cheese. roma tomatoes. red onion. green bell pepper. cucumber. capers. kalamata olives. salt. black pepper. angel hair pasta. iceberg lettuce.

http://tastykitchen.com/recipes/main-courses/greek-lettuce-wraps/

Ranch Salad

1 (16 ounce) bottle Hidden Valley Original Ranch Dressing. 2 -3 cups rotini pasta. 1 green pepper, chopped. 1 small red onion, chopped. 2 cucumbers, chopped. 2 tomatoes, chopped (I use Roma). 1 tablespoon salad seasoning (seasoning isle).

Cook pasta. Drain and rinse under cold water until noodles are cold. Put cold noodles into bowl. Pour Ranch dressing over and coat noodles. Chop pepper, red onion, cucumbers and tomatoes and add to bowl. Add Salad Seasoning and mix together. Refrigerate until time to serve.

Hidden Valley Original Ranch Dressing. rotini pasta. green pepper. red onion. cucumbers. tomatoes. salad seasoning.

http://www.food.com/recipe/ranch-salad-14260

Katie's Hot Salsa

3 large tomatoes (extra is better!). 1 large onion, chopped. 2 jalapenos, minced small. 3 garlic cloves, minced. 1 lime, juice of. 12 cup fresh cilantro. salt and pepper, to taste.

Seed and dice tomatoes in a large bowl. Add onion, jalapenos, and garlic. Finely chop cilantro and add. Toss the mixture and squeeze the lime over it. Season with salt and pepper to taste (tasting is a must! ). Mix once more and chill overnight for best results.

tomatoes. onion. jalapenos. garlic cloves. lime. fresh cilantro. salt and pepper.

http://www.food.com/recipe/katies-hot-salsa-203863

Peanut Butter Banana Smoothie

1 ripe and frozen banana. 2 tablespoons peanut butter. 1 cup milk.

Freeze your ripe banana. Cut banana in to cubes. Put in blender. Add peanut butter and milk. Blend til smooth.

banana. peanut butter. milk.

http://www.food.com/recipe/peanut-butter-banana-smoothie-70297

Apple Cinnamon Oatmeal

4 cups water. 2 cups quick-cooking oats. 1 large honeycrisp apple, diced. 3 dashes cinnamon. 3 -4 tablespoons brown sugar or 3 -4 tablespoons other artificial sweetener. 1 teaspoon lemon juice.

Bring 4 cups of water to a boil. Add 2 cups of quick cooking oats. Cook according to directions on the box. While water is boiling and oats are cooking, slice apple. Chop apple. Place chopped apple into a bowl and add a few dashes of cinnamon, enough to cover the top layer of apples. Add 1 teaspoon lemon juice and the brown sugar. Mix together the apples and sweeteners. When the oatmeal has thickened and is gently bubbling (over medium-high heat) -- drop in the apples. Once all the apples are into the oatmeal -- Stir them in and cook for 1-5 minutes. If you want crisper apples, just cook for a minute. If you want softer apples, cook for 5 minutes. If you want medium-crispy-medium-soft apples, cook for 3 minutes. You get the idea, right?. Serve Apple Cinnamon Oatmeal.

water. quick - cooking oats. apple. cinnamon. brown sugar. lemon juice.

http://www.food.com/recipe/apple-cinnamon-oatmeal-516351

Orange Buttermilk Pancakes

2 14 cups all-purpose flour. 3 tablespoons sugar. 1 tablespoon baking powder. 12 teaspoon salt. 2 teaspoons finely shredded orange peel. 1 cup orange juice. 1 cup buttermilk. 1 egg, slightly beaten. 2 tablespoons cooking oil.

In a large bowl combine flour and other dry ingredients including orange peel. In a medium bowl combine remaining ingredients. Stir orange juice mixture into flour mixture until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour about 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1-2 minutes per side). Enjoy!

all - purpose flour. sugar. baking powder. salt. orange peel. orange juice. buttermilk. egg. cooking oil.

http://www.food.com/recipe/orange-buttermilk-pancakes-200289

Grilled Lemongrass Pork Skewers

3 tablespoons fish sauce. 1 tablespoon soy sauce. 1 tablespoon lime juice. 3 tablespoons sugar. 12 tablespoon vegetable oil. 2 teaspoons sesame oil. 2 stalks lemongrass, outer leaves and tops removed, root ends trimmed and stalks finely minced. 1 large shallot, finely chopped. 2 large garlic cloves, finely chopped. 1 lb pork tenderloin, thinly sliced. bamboo skewer, soaked in water for 20 minutes and drained. fresh mint and cilantro, for garnish. chopped peanuts, for garnish (optional).

In a large bowl, stir together fish sauce, soy sauce, lime juice, sugar and oils until sugar has dissolved. Add lemongrass, shallot, garlic and pork. Mix to coat meat well. Marinate in the refrigerator for 30 minutes. Thread pork loin onto skewers. Heat a large, well-oiled non-stick skillet or grill pan to medium-high heat. Working in batches, cook skewers until lightly browned and cooked all the way through. Remove skewers to a serving platter and garnish with fresh cilantro, mint and chopped peanuts. Can also be cooked on the grill.

fish sauce. soy sauce. lime juice. sugar. vegetable oil. sesame oil. lemongrass. shallot. garlic cloves. pork tenderloin. bamboo skewers. cilantro. peanuts.

http://www.food.com/recipe/grilled-lemongrass-pork-skewers-505611

Pomegrante Martini

1 ounce vodka. 12 ounce orange liqueur. 3 ounces pomegrante juice. 14 teaspoon lemon juice (to garnish). lemon slice (to garnish). sugar (to garnish).

Wet rim of martini glass and garnish with sugar. Pour vodka, liquer and juice into shaker filled with ice and and shake well; pout into martini glass. Squeeze a couple of drops of lemon juice from the lemon garnish into drink and then garnish the side of the glass with the slice of lemon.

vodka. orange liqueur. juice. lemon juice. lemon slices. sugar.

http://www.food.com/recipe/pomegrante-martini-470988

Cheesy Hominy and Olive Casserole

3 tablespoons butter or 3 tablespoons margarine. 12 cup green pepper, chopped. 14 cup onion, finely chopped. 3 tablespoons all-purpose flour. 1 12 cups milk. 1 cup cheddar cheese, shredded. 12 teaspoon salt. 12 teaspoon dry mustard. 1 teaspoon hot sauce. 15 12 ounces hominy, rinsed and drained. 12 cup ripe olives, drained. 12 cup soft breadcrumbs. 1 tablespoon butter or 1 tablespoon margarine, melted.

Melt the 3 tablespoons butter in a heavy saucepan over low heat. Add the green pepper and onion; saute until tender. Add the flour and cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt, mustard, and hot sauce; stir until cheese melts. Stir in the hominy and olives. Spoon mixture into a lightly greased 1-1/2 quart casserole. Combine breadcrumbs and melted butter; sprinkle over hominy mixture. Bake, uncovered, at 375F for 20 minutes or until mixture is bubbly.

butter. green peppers. onions. all - purpose flour. milk. cheddar cheese. salt. dry mustard. hot sauce. hominy. ripe olives. soft breadcrumbs. butter.

http://www.food.com/recipe/cheesy-hominy-and-olive-casserole-107820

Cinnamon Apple Oatmeal

2 cups Milk Or Water. 1/2 teaspoons Cinnamon. 1 cup Old Fashioned Oats. 1 pinch Salt. 1 Apple, Diced. 3 Tablespoons Brown Sugar.

1. Bring water to a boil in a medium saucepan; add the cinnamon. Add the oats and salt and cook according to the directions on the package. 2. Chop the apple into bite-sized pieces. 3. Once the oatmeal has thickened and is gently boiling, stir in the apples and brown sugar. Cook for a few more minutes. If you like softer apples, then cook for about 3-4 minutes. 4. Serve. I like to top mine with some chopped pecans and extra brown sugar.

milk. cinnamon. old fashioned oats. salt. apple. brown sugar.

http://tastykitchen.com/recipes/breakfastbrunch/cinnamon-apple-oatmeal/

Sweet and Sassy Hash Browns

1 tablespoon butter. 1 large sweet potato, scrubbed and shredded. 1 onion, chopped. 1/4 teaspoon chipotle chile powder. 1/2 teaspoon garlic powder. 2 tablespoons brown sugar.

Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes. Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.

butter. sweet potato. onion. dried chipotle powder. garlic powder. brown sugar.

http://allrecipes.com/recipe/sweet-and-sassy-hash-browns/