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Spicy Asian Chicken Pasta

3 tablespoons vegetable oil. 6 cloves garlic, minced. 3 jalapeno peppers, seeded and minced. 1 12 cups cannned unsweetened coconut milk. 13 cup creamy peanut butter. 13 cup soy sauce. 2 tablespoons fresh lime juice. 2 tablespoons oriental sesame oil. 2 tablespoons fresh ginger, peeled,minced. 1 tablespoon honey. 1 12 teaspoons hot pepper sauce. 34 cup diced red bell pepper. 12 cup sliced mushrooms. 12 cup chopped green onion. 1 lb boneless skinless chicken breast, cut into 1/4 inch wide strips. 1 lb linguine.

Heat 2 T oil in a large saucepan over medium heat. Add garlic and jalapeno. saute 3 minutes until tender but not brown. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce. Whisk until smooth and bring to a simmer. Remove from heat. Season with salt and pepper. This sauce can be made well in advance, covered and refrigerated. Heat remaining 1 T oil in a large skillet over medium high heat. Add bell pepper, mushrooms, and green onions. Saute 3 minutes. Add chicken and saute until cooked through,about 3 more minutes. Add sauce. Simmer until heated. Cook linguine in a large pot of boiling, salted water until al dente. Drain. Pour heated sauce over pasta and toss to coat well. Divide among plates and serve.

vegetable oil. garlic cloves. jalapeno peppers. unsweetened coconut milk. creamy peanut butter. soy sauce. fresh lime juice. oriental sesame oil. fresh ginger. honey. hot pepper sauce. red bell peppers. sliced mushrooms. green onions. boneless skinless chicken breasts. linguine.

http://www.food.com/recipe/spicy-asian-chicken-pasta-59387

Skillet Burgers

1 lb ground beef. 1 cup onion, chopped. 1 cup celery, chopped. 1 (8 ounce) can tomato sauce. 1 (10 3/4 ounce) can condensed tomato soup. 1 dash bottled hot pepper sauce. 34 teaspoon salt. 12 teaspoon msg. 14 teaspoon chili powder.

Brown ground beef. Add onion and celery and cook till tender but not brown. Add remaining ingredients and simmer uncovered for 30 minutes. Serve on buns.

ground beef. onions. celery. tomato sauce. condensed tomato soup. bottled hot pepper sauce. salt. msg. chili powder.

http://www.food.com/recipe/skillet-burgers-104800

Parmesan "Grapes"

1 cup whipping cream. 2 cloves garlic. 18 teaspoon ground nutmeg. 18 teaspoon ground pepper. 6 ounces grated parmesan cheese.

Bring the cream, garlic, nutmeg and pepper to a boil. Reduce heat to low; stir constantly. Discard the garlic after a minute or two. Add the cheese, 1/2 cup at a time, stirring constantly, until melted and smooth. Pour into a bowl to cool. When cool, cover and refrigerate until firm, 4 hours to overnight. Scoop out with a melonballer. Arrange the balls like a bunch of grapes, garnished with a paper or real "grape" leaf. Serve at room temperature with slices of baguette, crackers or rusks.

whipping cream. garlic cloves. ground nutmeg. ground pepper. parmesan cheese.

http://www.food.com/recipe/parmesan-grapes-101008

Coffee Kahlua Punch

12 gallon good vanilla ice cream, in chunks. 1 quart cold strong coffee. 1 quart whole milk. 1 pint half-and-half. 1 (15 ounce) can chocolate syrup. 1 12 pints whipping cream, whipped. 1 12-2 cups Kahlua (optional).

Mix everything except for Kahlua in large punch bowl. After stirring for several minutes, you may add the Kahlua if you like.

vanilla ice cream. strong coffee. whole milk. half - and - half. chocolate syrup. whipping cream. Kahlua.

http://www.food.com/recipe/coffee-kahlua-punch-128417

Mushroom Broth

4 cups water. 6 spring onions, white plus 1 inch of greens,sliced. 1 fresh ginger, 1 inch,peeled and thinly sliced. 2 cloves garlic, sliced. 1 onion, sliced. 1 leek, white plus 1 inch of greens,washed and sliced. 4 dried porcini mushrooms.

Combine everything in a stockpot,& bring to a boil on high heat. Cover, turning heat to medium-low, to simmer for one hour. Strain through sieve lined with cheesecloth. Discard the vegetables. Save broth in refridgerator for up to four days, or in the freezer for up to 6 months.

water. spring onions. fresh ginger. garlic cloves. onion. leek. dried porcini mushrooms.

http://www.food.com/recipe/mushroom-broth-90720

Joan's Sorrel Soup

1 cup unsalted butter. 3 leeks, both green & white sliced thinly. 5 large garlic cloves, crushed. 12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed). 4 cups chicken stock. 1 medium potato, peeled & cut into cubes. 1 cup Italian parsley, loosely packed. 1 tablespoon lemon juice (or I use 8 lemon verbena leaves). 2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon). 1 teaspoon ground mace. 1 teaspoon fresh ground black pepper. 14 teaspoon cayenne pepper.

In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft. Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic. Add remaining ingredients and cook for 1 hour at simmer. Puree mixture with immersion stick and add more stock if too thick. Serve with rye toast croutons.

unsalted butter. leeks. garlic cloves. fresh sorrel leaves. chicken stock. potato. Italian parsley. lemon juice. dried tarragon. ground mace. fresh ground black pepper. cayenne pepper.

http://www.food.com/recipe/joans-sorrel-soup-411017

Easy Baked Chicken Wings

3 pounds chicken wings. 2 eggs, beaten. 1/2 cup all-purpose flour for coating. 3/4 cup oil for frying. 1/4 cup margarine. SAUCE. 6 tablespoons soy sauce. 6 tablespoons water. 2 cups white sugar. 1 cup vinegar. 2 tablespoons monosodium glutamate (MSG).

Preheat oven to 350 degrees F (175 degrees C). Pour egg beat into a shallow dish or bowl; do the same with the flour. Heat oil and margarine in a large, deep skillet over medium high heat. Dip wings in egg, then flour, then fry until browned and crisp. Lay browned wings in an 11x14 inch baking dish. To Make Sauce: In a small bowl combine the soy sauce, water, sugar, vinegar and MSG. Blend well and pour sauce over chicken. Bake in the preheated oven for 1 hour.

chicken wings. eggs. all - purpose flour. oil. margarine. soy sauce. water. white sugar. vinegar. msg.

http://allrecipes.com/recipe/easy-baked-chicken-wings/

Cornbread

1 cup flour. 1 cup cornmeal. 23 cup sugar. 1 teaspoon salt. 3 12 teaspoons baking powder. 1 egg, lightly beaten. 1 cup milk. 13 cup canola oil.

Preheat oven to 400F Grease a 9-inch round pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. In a separate bowl, mix together the wet ingredients and add to dry. Pour into prepared pan. Bake 25-30 minutes.

flour. cornmeal. sugar. salt. baking powder. egg. milk. canola oil.

http://www.food.com/recipe/cornbread-336552

Double Chocolate Chip Peppermint Cookies

1 cup Cold Unsalted Butter. 1- 1/4 cup Sugar. 2 Large Eggs. 1/2 cups Dark Cocoa Powder, Sifted. 2- 1/4 cups All-purpose Flour. 1/4 teaspoons Salt. 1 teaspoon Baking Powder. 1/4 cups Semi-sweet (or Dark!) Chocolate Chips. 12 Chocolate Peppermint Sandwich Cookies, Crushed.

Preheat oven to 350 degrees F. In a stand or electric mixer, combine the butter and sugar and beat together until light and fluffy. Add in the eggs to the butter mixture one at a time, making sure each one is fully incorporated before adding the next. Add the cocoa powder into the mixture until throughly mixed together. Sift the rest of the dry ingredients together and add dry to the wet ingredients. Mix until just combined. With a spatula, stir in the chocolate chips and crushed peppermint cookies until evenly combined. Roll the dough into rounded tablespoons and place on a parchment-lined baking sheet. Flatten the tops of the dough balls slightly so they are flat on top. Bake for 12-15 minutes, being sure not to overbake. Yields about 28 cookies.

unsalted butter. sugar. eggs. dark cocoa. all - purpose flour. salt. baking powder. semi - sweet chocolate chips. cookies.

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

Portered French Onion Soup with Ile-aux-Grues Cheddar

1 Tablespoon Olive Oil. 2 Tablespoons Butter. 5 whole Yellow Or Brown Onions, Sliced Into Thin Half-moons. 1- 1/2 cup Porter (beer). 6 cups High Quality Beef Stock. 2 sprigs Fresh Thyme. 1 teaspoon Salt. 1/2 teaspoons Fresh Ground Pepper. 6 slices Baguette, Sliced Thick. 1- 1/2 cup Fresh Grated Sharp, Aged Cheddar.

Let the butter/olive oil heat up in a large Dutch oven over medium heat. When sizzling, add the sliced onion. Cook, stirring every few minutes, until onions are deep brown and sweet. Be patient with this step. It should take about 30 minutes to get them to a beautiful, rich brown. Once the onions have turned to a buttery soft consistency, turn the heat up a notch and add the porter. Cook, scraping the bottom of the pan to lift up all the little stuck-on bits of onion and continuing until reduced slightly, 5 minutes. Add the stock and sprigs of thyme, as well as a few pinches of salt and fresh ground pepper. Bring to a boil, reduce the heat to a simmer and let it cook until reduced by about 20%. It should be deep brown, shimmering and taste rich and full when done. Remove thyme sprigs and discard. Turn your oven on to broil. Ladle soup into oven-safe ramekins or bowls and place 1-2 slices of baguette on top of the soup. Put the ramekins on a baking tray. Sprinkle bread with a generous amount of cheese. Put the pan into the oven. Broil until cheese is bubbling brown and baguette has toasted lightly around the edges.

olive oil. butter. brown onions. porter. beef stock. fresh thyme. salt. fresh ground pepper. baguette.

http://tastykitchen.com/recipes/soups/portered-french-onion-soup-with-c3aele-aux-grues-cheddar/

Apple Banana Cake

4 cups of peeled cored and grated apples (generous). 2 mashed bananas. 1 teaspoon vanilla. 12 cup vegetable oil. 2 eggs. 12 cup of chopped walnuts or 12 cup pecans (optional). 2 cups all-purpose flour. 2 cups sugar. 2 teaspoons baking soda. 1 teaspoon salt. 2 teaspoons cinnamon.

Preheat oven to 350 degrees F. Combine all the wet ingredients in large bowl and mix well. Combine dry ingredients in a separate bowl and mix well. Add dry to wet ingredients and mix thoroughly. Pour into an UNgreased 9"x13" pan. Bake for 1 hour.

apples. mashed bananas. vanilla. vegetable oil. eggs. pecans. all - purpose flour. sugar. baking soda. salt. cinnamon.

http://www.food.com/recipe/apple-banana-cake-43998

Pineapple Stuffing

1 cup butter, melt. 1 12 cups sugar. 8 eggs, beaten. 2 (16 ounce) cans crushed pineapple, undrained. 10 -12 slices bread, crust removed and torn. 1 dash cinnamon.

In a large mixing bowl, combine butter, sugar, eggs and crushed pineapple. Mix well. Slowly add bread and stir well. The mixture will look a bit soupy in consistency. Pour mixture into well greased baking dish. Sprinkle top with a bit of cinnamon. Bake in preheated 350F oven, uncovered, for 1 hour. Remove and let set for 15 minutes before serving.

butter. sugar. eggs. crushed pineapple. bread. cinnamon.

http://www.food.com/recipe/pineapple-stuffing-134549

Paleo Banana Bread

3 Very Ripe Bananas (about 1 1/2 Cups) Mashed. 3 Eggs. 2 teaspoons Vanilla Extract. 1 teaspoon Almond Extract (optional, But We Love It!). 1 Tablespoon Honey (agave Or Maple Would Work Too). 1/4 cups Coconut Oil, Melted. 2 cups Almond Meal (I Get Mine At Trader Joes). 1/2 teaspoons Salt. 1 teaspoon Baking Soda.

Preheat oven to 350 degrees F. Grease a loaf pan. Add the bananas, eggs, vanilla, almond extract, honey and coconut oil in a food processor and pulse until the ingredients are combined. Add in almond flour, salt and baking soda and pulse a few times. Dump batter into a greased loaf pan. (I used a 4x8 inch pan. The large the pan, the flatter the loaf will be, so use a smaller loaf pan to add height to your bread.) Bake for 55-65 minutes, until a toothpick inserted comes out clean. Remove from oven and allow to cool in the pan. Remove from the pan, slice and serve. Store in an airtight container for up to 4 days. (Recipe adapted from Elanas Pantry.)

eggs. vanilla extract. almond extract. honey. coconut oil. almond meal. salt. baking soda.

http://tastykitchen.com/recipes/special-dietary-needs/paleo-banana-bread-2/

Butternut Squash, Spinach and Goats Cheese Risotto

1/2 pounds, 2-58 ounces, weight Peeled, Deseeded And Cubed Butternut Squash (Equivalent To About Half A Squash). 1 Tablespoon Olive Oil. 1 Tablespoon Unsalted Butter. 1 whole Onion, finely chopped. 1 clove Garlic, Minced. 3/4 pounds, 1- 1/4 ounces, weight Risotto Rice. 10 tablespoons, 7 pinches White Wine. 3 cups, 2 tablespoons, 2 teaspoons, 2-58 pinches Hot Vegetable Stock (Made With 1/2 Teaspoon Of Vegetable Bouillon Powder). 3-58 ounces, weight Baby Spinach (About 1 Handful, Rocket Works Well Too). Juice And Zest Of Half A Lemon. Parmesan, Freshly Grated. 1 Tablespoon Unsalted Butter. Salt And Pepper. 2-23 ounces, weight Goats Cheese Crumbled. Pine Nuts And Herbs Such As Parsley Optional.

NOTE: Be careful when adding salt to this recipe. Ive made this a touch too salty before as I used too much bouillon powder when making the stock. The squash is seasoned as well! 1. Place the cubed butternut squash in a roasting tin, drizzle with olive oil and season. Roast in a hot oven until nicely golden (around 30 minutes at 200 degrees C). This normally takes about as long as it takes to prep and cook the rest of the risotto. So do this first then worry about the risotto once its in the oven. 2. Heat the oil and 1 tablespoon of butter in a heavy pan (dutch ovens are the best), then add the onion and saute for 4-5 minutes until slightly softened. Try not to let it brown, just get it nice and translucent. Add the garlic and cook for a moment more. 3. Stir in the rice and allow the oil to be absorbed and the grains to become glossy. Add the wine and allow it to be absorbed before adding a ladleful of stock at a time, continuing to simmer gently until the rice is tender* and the liquid is almost absorbed. 4. Remove from the heat, season to taste then stir in the roasted squash, spinach, lemon zest and juice, a good grating of parmesan and a knob of butter. Cover and allow it to cook in the residual heat for a couple of minutes. Risotto improves massively by being allowed to rest for a few minutes! 5. Serve scattered with goats cheese and pine nuts with a bit more parmesan and pepper on top if you fancy. *To test whether the rice is cooked, take a single grain between your fingertips and press together. If it is completely soft then it is cooked; if there is any hardness in the centre it requires further cooking. Blue cheese, such as Gorgonzola, also works well with this recipe. Roast the squash until it really gets a nice golden color. Thats when it is at it sweetest. And the super sweet flavour goes so well with the sharp goats cheese.

olive oil. unsalted butter. onion. garlic clove. white wine. Baby Spinach. lemons. parmesan cheese. unsalted butter. salt and pepper. goat cheese. parsley.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/butternut-squash-spinach-and-goate28099s-cheese-risotto/

Risotto With Pumpkin

1 14 liters chicken stock or 1 14 liters vegetable stock. 75 g thickly sliced pancetta, cubed. 1 onion, chopped. 500 g pumpkin, peeled, seeded and chopped. 400 g arborio rice. 14 cup finely chopped parsley. 40 g butter. 13 cup freshly grated parmesan cheese.

Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto. Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft. Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally. Add the rice and stir to coat well in the pancetta fat and heat through. Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed. Season to taste with salt and freshly ground black pepper. Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next. The rice should be creamy, with a bit of a bite (al dente). Stir in the butter, parsley and parmesan, remove from heat and cover. Allow to stand for 5 minutes before serving.

chicken stock. pancetta. onion. pumpkin. arborio rice. parsley. butter. parmesan cheese.

http://www.food.com/recipe/risotto-with-pumpkin-211166

Mom's Mashed Potato Salad

4 cups mashed potatoes (good for left-overs). 13 cup celery & leaves, finely chopped. 13 cup sweet pickle relish, drained well. 13 cup sour cream. 14 cup mayonnaise, more if needed. 13 cup onion, finely chopped. 14 cup half-and-half cream. 2 tablespoons wine vinegar. 2 teaspoons yellow mustard, to taste. 3 hard-boiled eggs, separate yolks. salt. white pepper. cooking spray.

Separate cooked egg whites from yolks; refrigerate yolks for use when serving. In large bowl, combine mashed potatoes *need not be hot*, onions, mayo, Half and Half vinegar, mustard, salt and pepper, and chopped egg whites-only. Mix thorougly to blend; add additional mayo and Half & Half, if needed. Mixture should be moldable. Spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top. Place mashed potato mixture into bowl, making sure no air holes are within. Compact firmly. Cover and refrigerate until ready to serve. To serve: Place lettuce leaves on serving plate. Run very thin bladed knife around inside of bowl to help with unmolding. Carefully, plate lettuce-lined plate upside down over molded potato salad. Flip and tap gently to release. Using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad. Decorate with sliced stuffed olives, if desired.

mashed potatoes. celery & leaves. sweet pickle relish. sour cream. mayonnaise. onions. half - and - half cream. wine vinegar. yellow mustard. hard - boiled eggs. salt. white pepper. cooking spray.

http://www.food.com/recipe/moms-mashed-potato-salad-223799

Plum Tart

1 9-inch sweet pastry tart shell, fully baked (see recipe). 2 pounds/900 grams plums, pitted and cut in half if small Italian plums, cut into quarters if larger. 1 cup/120 grams crumbled vanilla cookies, bread crumbs or crumble topping. 3 tablespoons/45 grams sugar. 1/2 teaspoon/1 gram cinnamon. 1/4 to 1/2 cup apricot jam (optional).

Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.) Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly. Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack. Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.

tart shells. plums. vanilla cookies. sugar. cinnamon. apricot jam.

http://cooking.nytimes.com/recipes/1016817

Bacon and Brown Sugar-Braised Collard Greens

2 slices smoked bacon. 1 cup chopped onion. 1 garlic clove, minced. 2 cups water. 1 tablespoon brown sugar. 2 tablespoons cider vinegar. 12 teaspoon salt. 12 teaspoon ground red pepper. 1 (16 ounce) packageprewashed torn collard greens.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.

smoked bacon. onions. garlic clove. water. brown sugar. cider vinegar. salt. ground red pepper. collard greens.

http://www.food.com/recipe/bacon-and-brown-sugar-braised-collard-greens-270936

Fig Cake I

2 cups all-purpose flour. 1 teaspoon ground cinnamon. 1 teaspoon ground cloves. 1 teaspoon ground nutmeg. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups white sugar. 1 cup butter. 3 eggs, beaten. 1 cup buttermilk. 1 cup chopped fresh figs. 1 cup chopped pecans. 1/2 cup butter. 1/2 cup white sugar. 1/2 cup evaporated milk. 1/2 teaspoon baking soda.

Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside. In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.

all - purpose flour. ground cinnamon. ground cloves. ground nutmeg. baking soda. baking powder. salt. white sugar. butter. eggs. buttermilk. fresh figs. pecans. butter. white sugar. evaporated milk. baking soda.

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

Brown Sugar and Mint Limeade

6 cups Water. 1 cup Brown Sugar. 6 Medium Size Limes, Divided. 12 Fresh Mint Leaves. 2 cups Ice Cubes.

Add the water in a pitcher. Then add the brown sugar, and the juice from 5 limes (reserving 1 lime for garnish). Stir until the brown sugar is dissolved. Next, add the mint leaves and stir. Chill for about 2 hours before serving so that the mint will add flavor the limeade. If you prefer a stronger mint flavor, chill overnight. Youll just need to remove the mint leaves before serving because theyll turn a dark color. Before serving, an option is to rub a wedge of lime around the rim of your serving glass or a Mason jar. Then put some brown sugar in a plate or small bowl, turn the glass or mason jar upside down, and dip it in the sugar until the rim is completely coated with the brown sugar. Just before serving, add the ice to the pitcher. Then cut the remaining lime into small wedges and add them to the serving glasses or Mason jars for garnish.

water. brown sugar. limes. fresh mint leaves. ice cubes.

http://tastykitchen.com/recipes/drinks/brown-sugar-and-mint-limeade/

Zucchini Stuffed Pork Chops & Mustard Sauce

34 lb zucchini, grated. 1 tablespoon salt. 1 tablespoon minced garlic. 14 cup extra virgin olive oil. 3 tablespoons freshly grated parmesan cheese, plus. 3 tablespoons more freshly grated parmesan cheese. 6 thick pork chops (3/4 inch). 14 cup toasted sesame seeds (or more). 1 small onion. 13 cup dry white wine. 12 cup heavy cream. 1 tablespoon Dijon mustard.

Toss the zucchini and salt well in a colander and let it drain for about 30 minutes. Squeeze the zucchini dry (I use paper towels to do this). In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender. (Don't cook it any longer or it will be too mushy). Stir in the parmesan and let cool. Cut a deep pocket in each chop and stuff with the zucchini. Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking. Pat the chops dry with a paper towel, and coat them in the sesame seeds. Press the seeds in (you might need more or less depending on the size of your pc's) -- and saute (3 at a time if you like), turning them once, til they are firm to the touch (about 8 minutes total). Keep warm on a platter in the oven. Meanwhile, make the mustard sauce: In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes. Add the wine and de-glaze the pan. Whisk in the cream (or stir in the sour cream). Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine. Add salt and pepper to your liking. I spoon it over the chops or you could serve them on top of a pool of sauce. Goes very well with spinach btw!

zucchini. salt. garlic. extra virgin olive oil. parmesan cheese. parmesan cheese. pork chops. toasted sesame seeds. onion. dry white wine. heavy cream. Dijon mustard.

http://www.food.com/recipe/zucchini-stuffed-pork-chops-mustard-sauce-183794

Avocado, Egg, and Feta Salad

thinly sliced celery. baby arugula or other greens. fresh dill. extra-virgin olive oil. lemon juice. crumbled feta. Sliced avocado. hard-cooked eggs.

Toss together the celery, greens, and dill. Dress the salad with olive oil and lemon juice. Top with feta, avocado, and eggs.Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

celery. baby arugula. fresh dill. olive oil. lemon juice. feta. avocados. hard - cooked eggs.

http://www.delish.com/recipefinder/avocado-egg-feta-salad-recipe-mslo0414

Olive Oil and Sea Salt Brookies

1/2 cups Olive Oil. 1 cup Sugar. 2 whole Eggs. 3/4 cups Cocoa Powder. 3/4 cups Flour. 1/2 teaspoons Sea Salt (plus More For Sprinkling). 1 teaspoon Baking Soda. 1 Tablespoon Hot Water. 1 teaspoon Vanilla. 1- 1/2 cup Semi-Sweet Chocolate Chips.

Preheat oven to 350 degrees F and grease a baking sheet. Add the olive oil and sugar to a large bowl and mix until well combined. Add the eggs and mix in well. Add the cocoa powder, flour, and salt and stir until a dough forms; it should be the consistency of a thick brownie batter. In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips with a spatula. Refrigerate the batter for at least 30 minutes, up to overnight. Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets. Sprinkle with sea salt. Bake for 10 minutes, or until edges are set. Let cool completely on the baking sheets then transfer to a wire rack to cool.

olive oil. sugar. eggs. cocoa powder. flour. sea salt. baking soda. hot water. vanilla. semi - sweet chocolate chips.

http://tastykitchen.com/recipes/desserts/olive-oil-and-sea-salt-brookies/

Seared Rabbit with Rosemary Potatoes

6 potatoes, peeled and sliced 1/4 inch thick. 2 onions, peeled and thinly sliced. 5 sprigs rosemary, leaves stripped and finely chopped. 1/4 cup extra virgin olive oil. salt and freshly ground black pepper to taste. 1 (4 pound) rabbit, cleaned and cut into pieces. 1 onion, diced. 1 tablespoon chopped green olives. 10 leaves fresh sage. 1 teaspoon chopped fresh marjoram. 6 baby artichokes, tips trimmed and tough outer leaves removed. 1 teaspoon tomato paste. 1 bunch fresh parsley, minced. salt and freshly ground black pepper to taste.

Preheat oven to 375 degrees F (190 degrees C). Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish. Bake potatoes in the preheated oven until tender, about 45 minutes. Meanwhile, heat olive oil in a large skillet over high heat. Cook rabbit pieces, turning once, until brown on both sides, about 10 minutes. Add the remaining onion, olives, sage, and marjoram and cook for 2 minutes. Reduce heat to medium-low, cover and simmer for 30 minutes. Stir artichokes, tomato paste and parsley into skillet with rabbit. Replace cover and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.

potatoes. onions. rosemary. extra virgin olive oil. salt & freshly ground black pepper. rabbit. onion. green olives. fresh sage. fresh marjoram. baby artichokes. tomato paste. fresh parsley. salt & freshly ground black pepper.

http://allrecipes.com/recipe/seared-rabbit-with-rosemary-potatoes/

Salt Rising Bread from Drums of Autumn

1 cup All-purpose Flour. 2 Tablespoons Cornmeal. 1 cup Water, Lukewarm. 2 cups Milk, Lukewarm. 1 teaspoon Salt. 1 Tablespoon Sugar. 1 Tablespoon Butter. 7 cups All-purpose Flour.

Read the whole recipe through at least once before you begin. Mix together all of the starter ingredients and pour the mixture into a pitcher or tall jar and cover with a lid. Place the pitcher in a crock pot filled with enough water so that it is 1 higher than the level of the starter in the jar. Set the crock pot on warm and leave it overnight. The starter must be kept in a warm place (90-110 degrees F) for 8-16 hours. When the starter has successfully fermented, it will be foamy/bubbly and will have developed a distinct aroma of rotten cheese. If, after that time, the starter is not activated, discard and start again. Put the starter into a large bowl. Into the fermenting starter, add the milk, salt, sugar, butter and flour and mix to make a soft, slightly sticky, dough that can be easily handled. Form into a ball, cover with clean towel or plastic wrap, and set aside in a warm, draft-free place until almost doubled in size, approximately 2-4 hours. Grease 2 loaf pans with butter. Divide the dough into 2 equal pieces. On a lightly floured counter, press each piece into a rectangle about 1/2 thick. Starting on the shorter end, roll up the dough using your thumbs to pinch the seam closed after each roll. Pinch the final seam closed, then gently rock the loaf to even it outdo not taper the ends. Transfer the loaves of dough into the prepared pans. Ensure the loaf touches both ends of the pan to ensure an even rise. Cover the pan loosely with plastic wrap or a clean dishtowel and set aside to rise again, until the dough is doubled in size and cresting the top of the pans, approximately 2-6 hours. Bake at 350 degrees F for 30-45 minutes. Yield: 2 loaves. Note: You will find an interesting history and more helpful tips for success in the original post on Outlander Kitchen. Click on the related blog link for this post.

all - purpose flour. cornmeal. water. milk. salt. sugar. butter. all - purpose flour.

http://tastykitchen.com/recipes/breads/salt-rising-bread-from-drums-of-autumn/

A Fathers Day Special: Homemade Chili Cheese Dogs

2 cups Water. 1 pound 80/20 Lean Ground Beef. 2 cups Onion, Chopped. 6 ounces, weight Tomato Paste. 1/2 cups Ketchup. 2 Tablespoons Worcestershire Sauce. 2 teaspoons Apple Cider Vinegar. 1/2 teaspoons Kosher Salt. 1/2 teaspoons Freshly Ground Black Pepper. 1/2 teaspoons Paprika. 1 teaspoon Cumin. 1/2 teaspoons Ground Ginger. 1/4 teaspoons Cayenne Pepper. 8 whole Hot Dog Franks, Preferably Grilled (I Use Ball Park All-beef Franks). 8 whole Hot Dog Buns. 1 cup Shredded Cheddar Cheese.

Heat water and ground beef in a large pot or Dutch oven over high heat. Once boiling, add onion and reduce to medium heat. Use a wooden spoon or spatula to break up the meat into small pieces. Add tomato paste, ketchup, Worcestershire sauce, vinegar, and the spices and stir together, making sure all the meat is broken up into pieces. Stirring occasionally, simmer over low heat until chili is very thick, about 15-20 minutes. Serve over grilled hot dogs in buns and garnish with shredded cheese. Enjoy!

water. lean ground beef. onions. tomato paste. ketchup. Worcestershire sauce. apple cider vinegar. kosher salt. fresh ground black pepper. paprika. cumin. ground ginger. cayenne pepper. franks. hot dog buns. shredded cheddar cheese.

http://tastykitchen.com/recipes/main-courses/a-fathere28099s-day-special-homemade-chili-cheese-dogs/

Veggie Soup - My Rainy Day Saturday Soup

3 tablespoons olive oil. 1 cup chopped onion. 3 carrots, small pieces. 2 celery, stalks small pieces. 4 cups butternut squash. 2 minced garlic cloves. 32 ounces chicken broth, low sodium. 28 ounces crushed tomatoes, low sodium. 2 tablespoons tomato paste. 8 ounces cannellini beans. 4 cups cold water. 1 teaspoon oregano. 1 teaspoon basil. 1 teaspoon cinnamon. 1 teaspoon turmeric. 1 teaspoon tarragon. 1 teaspoon thyme. 3 teaspoons salt. 12 teaspoon crushed black pepper. 14 teaspoon red pepper flakes. 2 dried bay leaves. 1 teaspoon sugar.

Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high heat to begin with. When oil is heated begin adding the washed, chopped veggies to saute. Stir the veggies while sauteing with a wooden spoon until tender. Add chopped fresh garlic and continue stirring the veggies. Add salt, black pepper and the spices, continue stirring the mixture. Add the tomato paste, crushed tomatoes, chicken broth and water. Add the bay leaves. Add the washed, drained beans and keep stirring the soup. Turn down the heat under the pot to low and keep stirring and tasting. Correct flavor of the soup with more sugar if needed and more salt if needed. Serving suggestions:. In your personal bowl of soup add soup crackers or homemade croutons or melting cheese keeping the pot of soup dairy-free for those with dietary restrictions. Add pasta of choice or rice, prepared separately in another pot.

olive oil. onions. carrots. celery. butternut squash. minced garlic cloves. chicken broth. crushed tomatoes. tomato paste. cannellini beans. cold water. oregano. basil. cinnamon. turmeric. tarragon. thyme. salt. black pepper. red pepper flakes. dried bay leaves. sugar.

http://www.food.com/recipe/veggie-soup-my-rainy-day-saturday-soup-440777

Hearty Chunky Chili

1 Tablespoon Olive Oil. 3 whole Onions, Chopped. 6 cloves Garlic, Chopped. 1 pinch Salt And Pepper. 6 ounces, weight Tomato Paste. 3 Tablespoons Chili Powder. 1/2 teaspoons Ground Cinnamon. 3 pounds Ground Beef. 6 cups Tomatoes, Diced. 12 ounces, fluid Guinness Beer. 2 cans (14 1/2 Oz. Size) Kidney Beans, Drained And Rinsed. 1 dash Hot Sauce. 1/4 cups Shredded Cheese.

In a large pot, add olive oil and allow to heat up. Add onions, garlic and a little salt and pepper. Saute until onions are softened, about 35 minutes. Add tomato paste, chili powder and cinnamon. Cook, stirring occasionally, for 35 minutes until mixture starts to brown. Add ground beef and cook until meat is done; dont overcook. Add tomatoes, Guinness and kidney beans. Bring to a boil and then reduce to simmer. Add more salt and pepper to taste. Simmer for 30 minutes to 1 hour. Season with a dash of hot sauce and sprinkle with shredded cheese before serving.

olive oil. onions. garlic cloves. salt and pepper. tomato paste. chili powder. ground cinnamon. ground beef. tomatoes. beer. kidney bean. hot sauce. cheese.

http://tastykitchen.com/recipes/soups/hearty-chunky-chili/

Easy Mango Salad

2 firm green mangoes - peeled, pitted, and cut into matchsticks. 1/4 purple onion, thinly sliced. 1/4 red bell pepper, thinly sliced. 3 sprigs cilantro, or more to taste, leaves removed and stems discarded. 2 tablespoons lime juice. 2 tablespoons fish sauce. 1 tablespoon brown sugar. 1 tablespoon crushed peanuts.

Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl. Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

green mangoes. purple onion. red bell pepper. lime juice. fish sauce. brown sugar. peanuts.

http://allrecipes.com/recipe/easy-mango-salad/

Date Pudding With Toffee Sauce (Sticky Toffee Pudding)

2 cups chopped pittted dates. 1 cup water. 1 teaspoon baking soda. 1 13 cups all-purpose flour. 1 teaspoon baking powder. 12 teaspoon ground allspice. 1 pinch salt. 6 tablespoons butter, softened. 34 cup packed brown sugar. 2 eggs. 1 teaspoon vanilla extract. 6 tablespoons butter, cut into 6 pieces. 12 cup packed brown sugar. 12 cup heavy cream. 2 teaspoons dark rum or 2 teaspoons whiskey.

For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside. In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla. On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce. For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol. Cut pudding into squares and serve warm with sauce.

dates. water. baking soda. all - purpose flour. baking powder. ground allspice. salt. butter. brown sugar. eggs. vanilla extract. butter. brown sugar. heavy cream. dark rum.

http://www.food.com/recipe/date-pudding-with-toffee-sauce-sticky-toffee-pudding-413358

Kale-and-Horseradish Potatoes

4 lb. Yukon gold potatoes. 1/2 c. butter. 1 bunch curly kale. 3 green onions. 1 c. whole milk. 1/2 c. reduced-fat sour cream. 1/4 c. prepared horseradish.

In 7- to 8-quart sauce pot, combine potatoes, enough cold water to cover by 1 inch, and 3 tablespoons salt. Partially cover and heat to simmering on high. Remove cover and simmer 20 to 25 minutes, or until potatoes are very tender but not falling apart, stirring occasionally. Meanwhile, in 3-quart saucepan, melt butter on medium. Add kale, 1 tablespoon water, and 1/2 teaspoon salt. Cover and cook 3 to 4 minutes or until tender, stirring occasionally. Stir in green onions; cook 2 minutes. Remove from heat. Drain potatoes well; return to empty pot. Mash potatoes or put through ricer. Stir in milk, sour cream, kale mixture, horseradish, and 1/2 teaspoon salt. Serve warm.

yukon gold potatoes. butter. kale. green onions. whole milk. reduced - fat sour cream. prepared horseradish.

http://www.delish.com/recipefinder/kale-horseradish-potatoes-recipe-ghk1114

Chocolate Covered Cherry No-Cook Pie

12 maraschino cherries, drained. 8 ounces cream cheese or 8 ounces light cream cheese, at room temperature. 34 cup Cool Whip, thawed (regular or light). 2 -4 drops red food coloring. 2 tablespoons sugar (or equal amount of sugar substitute). 1 (6 ounce) chocolate cookie pie crust (such as Keebler). 1 (3 1/2 ounce) box instant chocolate pudding mix (can be sugar free if desired). 23 cup instant nonfat dry milk powder. 1 14 cups cold water. 1 teaspoon brandy extract.

Make sure your cream cheese is at room temperature before you begin. Set aside 4 of the cherries and chop the remainder. In a bowl,with a wooden spoon, stir the softened cream cheese until smooth- do NOT use an electric mixer for this. Blend in sugar and chopped cherries by hand util blended. Add food coloring and stir gently so as not to splatter dye everywhere. Stir in just 1/4 cup of the Cool Whip gently- you don't want to crush out all of the air. Spread evenly on bottom of chocolate cookie pie crust shell. Get out a whisk and combine the dry pudding mix with the nonfat dry milk powder. While whisking vigorously, pour the water into the pudding mixture and whisk until well combined- the dry milk powder will make it start to set up and thicken almost instantly so work quickly or you will end up with pasty gobs& lumps. Stir in brandy extract (yes- you can sub real brandy or sherry, if desired). Pour this mixture evenly over the cream cheese layer and smooth with a rubber spatula. Cover pie and chill in fridge 10 minutes. Using remaining 1/2 cup Cool Whip, use a spoon and drop 8 dollops of Cool Whip on top of the pie all around the outer rim decoratively (or you can just spread it all on top if desired). Cut the 4 reserved whole cherries into halves and garnish each dollop. Recover and let chill at least 1 hour before serving. Note: If you don't have nonfat dry milk powder, substitute 1 1/4 cups cold milk and omit milk powder& water. If using the cold milk, the second layer will need to chill much longer than 10 minutes- chill until firm, then garnish with the Cool Whip dollops& cherry halves just before serving.

maraschino cherries. cream cheese. Cool Whip. red food coloring. sugar. chocolate cookie pie crust. instant chocolate pudding mix. instant nonfat dry milk powder. cold water. brandy extract.

http://www.food.com/recipe/chocolate-covered-cherry-no-cook-pie-51060

Pork Tenderloin With Cranberry Pomegranate Sauce

4 pork tenderloin, medallions. 12 teaspoon salt. 12 teaspoon garlic powder. 12 teaspoon cumin. 14 teaspoon black pepper. 3 tablespoons olive oil. 2 tablespoons butter. 12 cup onion, chopped. 34 cup cranberry pomegranate juice. 1 tablespoon sugar. 1 tablespoon balsamic vinegar.

Combine salt, cumin, garlic powder and black pepper in a small bowl. Sprinkle over pork tenderloin Heat oil and butter in a large skillet over medium heat. Add pork to skillet and saute about 5 minutes on each side, turning frequently for approximately 15 minutes. Remove pork and set aside. Add onions to skillet and saute for about 5 minutes until translucent. Combine juice, sugar and balsamic vinegar. Pour mixture into skillet with the onions and cook for about 2 minutes. Add pork into the sauce mixture and cover and simmer for approximately 10 minutes or until pork reaches an internal temperature of 150 degrees. Remove pork. Increase heat to medium high and cook for approximately 5 minutes,reducing the sauce to half.

pork tenderloin. salt. garlic powder. cumin. black pepper. olive oil. butter. onions. pomegranate juice. sugar. balsamic vinegar.

http://www.food.com/recipe/pork-tenderloin-with-cranberry-pomegranate-sauce-400831

Super Easy Ultimate Banana Bread

12 cup melted butter. 2 eggs. 13 cup sour cream. 14 teaspoon salt. 2 cups flour. 1 cup brown sugar. 1 teaspoon baking soda. 3 bananas. 12 cup chopped pecans.

Preheat oven to 350 degrees and grease loaf pan (or muffin tin! ). Mix butter, eggs, and sour cream in one bowl, and salt, flour sugar, and baking soda in another bowl. Then mix them together. Mash up the bananas and add them to the mixture with the pecans. Put everything in the loaf pan. Bake at 350 for an hour and 15 minutes. Maybe less for muffins, they are still in the oven :P.

butter. eggs. sour cream. salt. flour. brown sugar. baking soda. bananas. pecans.

http://www.food.com/recipe/super-easy-ultimate-banana-bread-291402

Whoopie Pies - Soft Sandwhich Cookie

1 cup shortening. 2 cups white sugar. 2 eggs. 1 cup buttermilk. 1 12 teaspoons vanilla. 4 cups of all purp. flour. 2 teaspoons baking soda. 1 teaspoon salt. 1 cup unsweetened cocoa powder. 1 cup warm water. 12 cup shortening. 1 cup butter. 4 cups powdered sugar. 14 cup whipping cream. 1 teaspoon vanilla.

Preheat oven 400f. >Cream shortening and sugar. >Add eggs one at a time till each is blended well. >Add buttermilk and vanilla and blend. >Place flour, soda, salt and cocoa powder together in a separate bowl, stir then add to batter. >Last of all add warm water. If you don't have a thick pan use the upper levels of the oven. Use parchment paper or grease pan. Drop by spoonfuls (about the size of a 50cent piece). Bake for 7 minutes. Filling: Combine filling ingredients starting with butter, shortening and sugar. Add cream and vanilla and blend until smooth. Add to COOLED COOKIE and sandwich them.

shortening. white sugar. eggs. buttermilk. vanilla. flour. baking soda. salt. unsweetened cocoa powder. warm water. shortening. butter. powdered sugar. whipping cream. vanilla.

http://www.food.com/recipe/whoopie-pies-soft-sandwhich-cookie-432144

Easy Orange Julius

1 cup milk. 1 12 cups orange juice. 1 pitted cherries.

Pour milk and orange juice in a cup. Stir. Cut cherry in half and take the seed out. Put cherry in cup. Stir. Enjoy!

milk. orange juice. cherries.

http://www.food.com/recipe/easy-orange-julius-314350

Meatloaf With a Twist

3 potatoes, peeled and cubed. 1/4 cup olive oil. 1 sweet onion, finely chopped. 3 cloves garlic, minced. 1 1/2 pounds ground beef. 1 cup Italian seasoned bread crumbs. 1 tablespoon fresh parsley, minced. 1 teaspoon salt (optional). 1 teaspoon ground black pepper. 2 eggs, beaten. 1/2 cup chicken broth. 1/2 cup Romano cheese, grated. 1 (8 ounce) container ricotta cheese. 1 cup shredded mozzarella cheese. 2 tablespoons shredded mozzarella cheese (optional).

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with a potato masher, and set aside. Heat olive oil in a skillet over medium heat. Cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Set the onion and garlic aside. In a large bowl, mix the ground beef, bread crumbs, parsley, salt, black pepper, onion and garlic mixture, eggs, chicken broth, and Romano cheese until thoroughly combined. In a second bowl, mix the mashed potatoes and ricotta cheese. Spoon half the meat mixture into the prepared baking dish, and smooth into an even layer with a spoon. Spread the mashed potato mixture over the meat, leaving a 1/2-inch border around the edge of the meat; sprinkle 1 cup mozzarella cheese over the mashed potato layer. Cover the cheese with the remaining meat mixture in an even layer; press the edges down to seal in the mashed potatoes. Sprinkle loaf with additional 2 tablespoons of mozzarella cheese, if desired. Bake in the preheated oven until the loaf is browned and the meat is no longer pink, about 1 hour. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). Let the loaf stand for 10 minutes before serving.

potatoes. olive oil. sweet onion. garlic cloves. ground beef. Italian seasoned breadcrumbs. fresh parsley. salt. ground black pepper. eggs. chicken broth. romano cheese. ricotta cheese. mozzarella cheese. mozzarella cheese.

http://allrecipes.com/recipe/meatloaf-with-a-twist/

Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb

1 (3 kg) whole leg of lamb, on the bone. 1 garlic, bulb separated into cloves and peeled. 1 sprig fresh rosemary (optional). olive oil. 1 lemon, juice of. salt. black pepper. English mustard powder.

Wash and trim the lamb of any visible and excess fat, dry and set aside. Cut the garlic into slivers then, with a very sharp knife, make slits into the meat and insert one in each slit, add a fresh sprig of rosemary if using. Continue until all the garlic (and rosemary) is used up and the meat is studded. Brush the surface of the meat with olive oil then squeeze the lemon juice over the top before seasoning with a mixture of salt, freshly-ground black pepper and a teaspoon of English mustard powder. Place the lamb in a roasting tin. Place in an oven pre-heated to 220C/450F/Gas 7 and roast for half an hour. At this point reduce the heat to 160C/320F/Gas 4 and roast the meat for 60 minutes per kilo - a 3 kilo leg will take 3 hours. (A kilo is just over 2 lbs) Simply allow the meat to cook and do not baste. When the lamb is ready, take it out of the oven, cover and allow to rest for at least ten to twenty minutes. When you slice the meat you will see that it is studded with garlic, which enhances the flavour of the meat but in a very subtle way. Serve with gravy, potatoes of your choice and freshly steamed seasonal vegetables.

leg of lamb. garlic. fresh rosemary. olive oil. lemon. salt. black pepper. English mustard powder.

http://www.food.com/recipe/drop-dead-gorgeous-garlic-studded-roast-leg-of-lamb-349145

Lazy Ham and Split Pea Soup

1- 1/2 cup Green Split Peas. 8 cups Ham Stock. 2 cups Shredded Boiled Ham. 3 Carrots, Diced. 1 Sweet Onion, Finely Diced. 2 Bay Leaves. 1/4 teaspoons Ground White Pepper. 1/4 teaspoons Dried Thyme. 1/4 teaspoons Garlic Powder.

Rinse the split peas under cold running water for 1 minute. Toss everything into a large Dutch oven or pot, and bring to a boil on high. Decrease the temperature to low, and simmer covered with a lid for 1 1/2 hours. Discard the bay leaves before serving.

split peas. ham stock. boiled ham. carrots. sweet onion. bay leaves. white pepper. dried thyme. garlic powder.

http://tastykitchen.com/recipes/soups/lazy-ham-and-split-pea-soup/

Easy, Moist Banana Bread

2 cups All-purpose Flour. 1 teaspoon Baking Soda. 1 teaspoon Baking Powder. 1/2 teaspoons Salt. 1 teaspoon Cinnamon. 1 stick Butter, Softened. 1/2 cups Granulated Sugar. 1/2 cups Brown Sugar. 2 whole Eggs. 1 teaspoon Vanilla. 1/2 cups Half-and-half. 3 whole Ripe Bananas, Mashed.

Preheat oven to 325 degrees F. In a large bowl, mix flour, baking soda, baking powder, salt, and cinnamon. In another large bowl, cream butter and sugars. Add eggs, vanilla, and half-and-half. Mix well. Combine wet and dry ingredients. Fold in bananas. Bake about 1 hour, until edges are brown and center doesnt jiggle.

all - purpose flour. baking soda. baking powder. salt. cinnamon. butter. granulated sugar. brown sugar. eggs. vanilla. half - and - half. bananas.

http://tastykitchen.com/recipes/breads/easy-moist-banana-bread/

Pumpkin Seed (Pepita) Salsa

1 cup unsalted pumpkin seeds, green. 1 New Mexico green chilies (Anaheim). 1 cup corn kernel, cooked (can use canned or frozen). 1 12 cups chopped tomatoes. 1 red serrano chilie, seeded and diced. 2 tablespoons fresh lime juice. 12 teaspoon ground cumin (or more, to taste). salt and pepper, to taste.

Preheat broiler. On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven. Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili. In a medium bowl, combine all ingredients and mix. Can be refrigerated for up to 1 week. Serve cold or room temperature.

unsalted pumpkin seeds. New Mexico green chilies. corn kernels. chopped tomatoes. red serrano chilie. fresh lime juice. ground cumin. salt and pepper.

http://www.food.com/recipe/pumpkin-seed-pepita-salsa-482594

Chocolate Chip Pancakes

7 ounces, weight Self Raising Flour. 1- 1/4 cup Milk (300ml). 2 teaspoons Lemon Juice. 1 teaspoon Baking Powder. 1 whole Egg. 4- 1/4 ounces, weight Chocolate Chips.

1. Add the lemon juice to the milk, and set aside. 2. Mix the flour and baking powder in a large bowl. 3. Make a well in the centre of the dry ingredients, add the milk and the egg, and mix with a wooden spoon. (Its okay to have some small lumps in the batter, I find that overmixing can sometimes lead to a dry and less fluffy pancake.) 4. Stir in the chocolate chips. 5. Heat some butter in a nonstick fry pan under medium heat. Drop 1/2 cup of batter into the pan, and cook for approximately 2 minutes until small bubbles appear on the surface of the pancake. (I like to make one pancake at a time, but you could always make 2 or 3 at the same time if you have a large fry pan.) 6. Once the bubbles appear on the surface of the pancake, flip it over, and cook for 1 to 2 minutes on the other side. 7. Stacking the pancakes are a handy way of keeping the pancakes warm. Alternatively, you can keep the pancakes warm in the oven. 8. Serve with icing sugar or maple syrup, or with both!

self raising flour. milk. lemon juice. baking powder. egg. chocolate chips.

http://tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/chocolate-chip-pancakes/

Avocado and Pink Grapefruit Salad with Coriander

2 pink grapefruits. 2 tablespoons olive oil. 1 tablespoon minced shallot. 1 teaspoon soy sauce. 1/2 teaspoon honey. 1/4 teaspoon Asian sesame oil. 1 teaspoon grated peeled fresh ginger. 1 teaspoon coriander seeds, cracked. 2 cups (packed) mixed baby greens. 1 small avocado, halved, pitted, peeled.

Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over.

pink grapefruit. olive oil. shallots. soy sauce. honey. sesame oil. fresh ginger. coriander seeds. mixed baby greens. avocado.

http://www.epicurious.com/recipes/food/views/avocado-and-pink-grapefruit-salad-with-coriander-350397

Grilled Zucchini Pepper Salad

1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices. 2 red bell peppers, quartered. 1/4 cup extra-virgin olive oil, divided. 2 tablespoons balsamic vinegar. 2 teaspoons packed light brown sugar. 2 tablespoons chopped basil.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure , or heat a 2-burner grill pan over medium heat until hot. Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces. Whisk together vinegar, brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend.

zucchini. red bell peppers. olive oil. balsamic vinegar. light brown sugar. basil.

http://www.epicurious.com/recipes/food/views/grilled-zucchini-pepper-salad-355031

Salted Chocolate Peppermint Bark

8 whole Peppermint Candy Canes. 12 ounces, weight Dark Chocolate. 3/4 Tablespoons Flaked Sea Salt. 12 ounces, weight White Chocolate.

Place foil on a large sheet pan, smooth side up. Place broken pieces of the candy canes into a mini food processor and pulse 5-10 times or until broken into tiny pieces; set aside. Bring a pot filled halfway with water and bring to a boil. Reduce to a simmer and place a glass bowl on top (make sure the water isnt touching the bottom of the bowl). Place the dark chocolate into the bowl and stir constantly until most of the chocolate is melted. Remove and continue stirring until chocolate is completely smooth. Pour onto the foil-lined sheet pan and spread out evenly. Sprinkle with the flaked sea salt and then place into the fridge for 20 minutes or until set. Bring the same pot of water up to a boil, reduce to simmer and place the white chocolate pieces into a glass bowl and set on top of the pot. Stir constantly until white chocolate is almost completely melted. Remove and finish stirring until smooth. Let cool slightly. Remove dark chocolate from the fridge. Pour cooled white chocolate over top. Smooth out with a spatula (dark chocolate might smear a little if the white chocolate is too warm). Sprinkle with the candy cane pieces, and gently press the pieces into the chocolate so they stick. Place the sheet pan back into the fridge to harden, about 20 minutes. Break apart and serve.

candy canes. dark chocolate. flaked sea salt. white chocolate.

http://tastykitchen.com/recipes/desserts/salted-chocolate-peppermint-bark/

One Pan Beefy Mac

1 lb beef, ground. 1 cup onion, chopped. 2 cloves garlic, minced. 3 cups water. 1 (13 3/4 ounce) can beef broth. 1 (29 ounce) can tomato sauce. 2 tablespoons fresh parsley, chopped. 1 teaspoon chili powder. 14 teaspoon sweet basil. 14 teaspoon oregano. 4 cups elbow macaroni, uncooked (16 oz).

In 4-quart saucepan, brown ground beef until almost done; drain off excess fat. Add onion and garlic and cook until onion is tender but not brown. Stir in water, beef broth, tomato sauce and seasonings; bring to a boil. Add elbow macaroni and return to a boil. Cover and cook, stirring frequently, 12 minutes or until elbow macaroni is tender. Salt and pepper to taste; sprinkle with Parmesan cheese.

beef. onions. garlic cloves. water. beef broth. tomato sauce. fresh parsley. chili powder. sweet basil. oregano. elbow macaroni.

http://www.food.com/recipe/one-pan-beefy-mac-4811

Spicy Garlic Shrimp

24 jumbo shrimp, raw, peeled and de-veined. 2 teaspoons McCormick's Montreal Brand steak seasoning. 3 garlic cloves, chopped. 1 teaspoon fresh parsley, finely chopped. 2 teaspoons crushed red pepper flakes. 2 tablespoons extra virgin olive oil. 2 tablespoons butter. 1 teaspoon kosher salt. 12 teaspoon black pepper. 1 lemon, juice of. lemon wedge, for garnish.

In a large saucepan, heat the olive oil and butter over medium heat. In a bowl, combine the shrimp with the crushed red pepper, Montreal steak seasoning and salt and pepper. Saute the garlic in the pan until it's a pale golden color, then add the shrimp. Cook the shrimp until just pink, about 3 minutes. (Cooking time may be longer if not all the shrimp are in contact with the pan. Be careful not to overcook the shrimp or it will be rubbery! ). When the shrimp is done, remove the pan from the heat and add the lemon juice. Enjoy!

jumbo shrimp. McCormick's Montreal Brand steak seasoning. garlic cloves. fresh parsley. crushed red pepper flakes. extra virgin olive oil. butter. kosher salt. black pepper. lemon. lemon wedges.

http://www.food.com/recipe/spicy-garlic-shrimp-319217

Virgin Sangria

3- 1/2 cups Welch's White Grape Peach Mango Juice. 1- 1/2 cup Apple Juice. 1/2 Lemon, Juiced. 2 cups Sprite. 1 whole Lemon Thinly Sliced. 1 whole Lime, Thinly Sliced. 1 whole Orange, Thinly Sliced. 1 whole Apple, Cored And Cut Into Sliced. 1/2 cups Pineapple, Chunks. 1 cup Whole Cherries. 2 teaspoons Sugar. Club Soda, To Serve.

In large pitcher add all of the juices and Sprite. Slice up all the fruit and add to the juice. Mix in the sugar and refrigerate overnight. Fill up wine glass 3/4 full with fruit, juice and ice then top it off with a splash of club soda and stir.

mango juice. apple juice. lemon. Sprite. lime. orange. apple. pineapple. cherries. sugar. club soda.

http://tastykitchen.com/recipes/drinks/virgin-sangria-2/

Four Cheese Gluten Free Stuffed Portabellos with Spinach and Sun Dried Tomatoes

4 whole Portabello Mushrooms, Stems Removed. 1/4 cups Sun Dried Tomatoes In Olive Oil. 1 teaspoon Garlic Salt, Divided. 1/4 cups Artichoke Hearts. 1/4 cups Feta Cheese, Crumbled. 1/2 cups Almond Meal. 1/4 cups Fresh Basil. 1/2 cups Spinach. 1/2 cups Cream Cheese. 3 Tablespoons Shredded Parmesan Cheese. 2 cloves Roasted Garlic. 1/2 cups Goat Cheese. Balsamic Glaze, To Serve.

Brush the mushrooms with the reserved sun dried tomato oil. Sprinkle with a little garlic salt and bake at 375 degrees F for 15 minutes. Remove from oven and make the stuffing. In the food processor combine the artichoke hearts, sun dried tomatoes and feta. Pulse until chopped. Add the almond meal, basil and remaining garlic salt. Add just a small amount of the reserved oil as you blend the stuffing, just enough to bring the stuffing together. Remove the stuffing from the food processor and add spinach, cream cheese, Parmesan, roasted garlic and goat cheese to the food processor. Blend this. Fill the mushroom cups with the spinach mixture, then put the almond meal layer on top. Bake at 375 degrees F for 15 minutes. Serve with a drizzle of balsamic glaze.

mushrooms. sun - dried tomatoes packed in oil. garlic salt. artichoke hearts. feta cheese. almond meal. fresh basil. spinach. cream cheese. parmesan cheese. roasted garlic. goat cheese. balsamic glaze.

http://tastykitchen.com/recipes/sidedishes/four-cheese-gluten-free-stuffed-portabellos-with-spinach-and-sun-dried-tomatoes/

Blue Elephant

40 ml Absolut citron vodka. 20 ml blue curacao. 40 ml pineapple juice. 40 ml lemon juice.

Shake and serve in a highball glass filled with ice.

Absolut citron vodka. blue curacao. pineapple juice. lemon juice.

http://www.food.com/recipe/blue-elephant-297524

Chocolate Raspberry Cupcakes with Buttercream Frosting

1-13 cup Flour. 1/4 teaspoons Baking Soda. 2 teaspoons Baking Powder. 3/4 cups Unsweetened Cocoa Powder. 18 teaspoons Salt. 3 Tablespoons Butter, Softened. 1- 1/2 cup Sugar. 2 whole Eggs. 3/4 teaspoons Vanilla Extract. 1 cup Milk. 1/2 cups Raspberries, Chopped. 1/2 cups Butter, Softened. 4 cups Powdered Sugar. 1 teaspoon Vanilla. 1/4 cups Milk.

Preheat oven to 350 degrees F. Line a 12-count cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beating well. Stir in chopped raspberries. Fill cups 3/4 full with the batter. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted comes out clean. Frost when cool. Buttercream Frosting: In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

flour. baking soda. baking powder. unsweetened cocoa powder. salt. butter. sugar. eggs. vanilla extract. milk. raspberries. butter. powdered sugar. vanilla. milk.

http://tastykitchen.com/recipes/desserts/chocolate-raspberry-cupcakes-with-buttercream-frosting/

Vegan Date Sweet Potato Muffins

1/2 sweet potato, peeled and diced. 1 1/2 cups spelt flour. 1 cup rolled oats. 1 1/2 teaspoons baking soda. 1 teaspoon ground cinnamon. 2 very ripe bananas, mashed. 1/2 cup sunflower seed oil. 1/2 cup white sugar. 1/3 cup chopped pitted dates.

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato; set aside to cool. Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

sweet potato. spelt flour. rolled oats. baking soda. ground cinnamon. bananas. sunflower oil. white sugar. pitted dates.

http://allrecipes.com/recipe/vegan-date-sweet-potato-muffins/

Split Pea Soup with Gouda Crostini

2- 1/2 quarts Low Sodium Or Unsalted Chicken Broth. 4 whole Carrots Cut In Half. 1 pound Dried Split Green Peas, Rinsed & Drained. 1- 1/2 pound Smoked Ham Shanks (or Hocks). 1/4 pounds Salt Pork, Cubed. 2 stalks Celery, Thinly Sliced. 2 whole Medium Onions, Halved And Thinly Sliced. 4 whole Green Onions, Chopped. 2 sprigs Parsley, Chopped. 1/4 teaspoons Dried Rosemary. 1/4 teaspoons Ground Pepper. 1 whole Bay Leaf. 3/4 cups Shredded Gouda. 1 cup Frozen Petite Peas, Thawed. 1 loaf Sourdough Baguette. 2 cloves Garlic. 1 cup Shredded Gouda.

In a large stockpot, bring chicken stock to a boil and add carrots, split peas and ham shanks. Reduce heat and simmer 45 minutes, covered. While peas are simmering, in a large skillet over medium heat, saute salt pork until crisp. Then add celery, onion and green onion, cooking until onion is golden. When done, remove from heat. After 45 minutes, remove carrots the peas and shanks and discard them. Add the sauteed salt pork mixture, parsley, rosemary, pepper, and bay leaf. Mix well. Bring back to a boil, then reduce heat and simmer for 2 hours, covered. When done, remove from the heat. Remove shanks from pot and allow them to cool. Chop the shank meat, and add meat back into the pot along with the 3/4 cup gouda and petite peas, if using. If soup seems too thick at this point, stir in a little water. Put it back on the heat, bring back to a boil, then reduce heat and simmer for another 30 minutes, covered. While soup is finishing, make the crostini. Preheat your oven to broil. Slice baguette into 1/2 inch slices on the diagonal. Arrange bread slices on a non-stick baking sheet and broil until they just start to turn golden. Remove from oven and cool for a few minutes. Rub the clobes of garlic on the browned side of the bread slices and turn the slices over. Place enough of the remaining gouda on the un-toasted side to cover, about 1-2 teaspoons. Return to the broiler and cook until cheese is bubbly and golden. Set aside. Serve soup immediately with crostini as a garnish.

unsalted chicken stock. dried split green peas. smoked pork shanks. salt pork. celery. onions. whole green onions. parsley. dried rosemary. ground pepper. whole bay leaf. gouda cheese. frozen baby peas. sourdough baguettes. garlic cloves. gouda cheese.

http://tastykitchen.com/recipes/soups/split-pea-soup-with-gouda-crostini/

Easy Sweet Chili

1 pound ground beef. 6 cloves garlic, finely chopped - or more to taste. 2 tablespoons dried oregano. 2 teaspoons chili powder. 1 tablespoon dried basil. 2 (15 ounce) cans light red kidney beans, drained and rinsed. 2 (15 ounce) cans dark red kidney beans, drained and rinsed. 3 (14.5 ounce) cans diced tomatoes. 2 (15 ounce) cans corn. 3 tablespoons white sugar. salt and ground black pepper to taste.

Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes. Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture. Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

ground beef. garlic cloves. dried oregano. chili powder. dried basil. red kidney beans. dark red kidney beans. diced tomatoes. corn. white sugar. salt & fresh ground pepper.

http://allrecipes.com/recipe/easy-sweet-chili/

Fresh Tomato Sauce

13 cup minced fresh onion. 2 fresh garlic cloves, minced. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. 3 lbs fresh plum tomatoes, peeled, seeded, chopped. 6 sprigs fresh thyme or 1 teaspoon dried thyme. 4 sprigs fresh parsley. 12 bay leaf. 1 inch fresh orange rind. 12 teaspoon salt. 12 teaspoon basil. 14 teaspoon black pepper. 18 teaspoon fennel seed. 1 pinch saffron. 1 pinch ground coriander.

Saute onion and garlic in olive oil in a large saucepan until tender. Stir in flour until smooth. Add tomatoes. Wrap thyme, parsley, bay leaf, and orange rind in cheesecloth, tie, and add to the pot. Add all remaining ingredients. Heat sauce to a simmer, then drop on the lid and simmer 10 minutes, stirring occasionally. Remove lid and simmer another 25-30 minutes, or until sauce has thickened. Remove the herb bouquet and chill sauce overnight (or freeze for later). Heat again before serving over hot cooked pasta or meats.

fresh onions. fresh garlic cloves. olive oil. all - purpose flour. plum tomatoes. fresh thyme. fresh parsley. bay leaves. orange rind. salt. basil. black pepper. fennel seeds. saffron. ground coriander.

http://www.food.com/recipe/fresh-tomato-sauce-96918

Mustard and Coriander Roasted Potatoes

1/4 cup Champagne vinegar. 2 tablespoons mustard seeds. 6 tablespoons Dijon mustard. 1 tablespoon coriander seeds, crushed. Coarse kosher salt. 3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes. 6 tablespoons vegetable oil.

Preheat oven to 425F. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes. Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat. Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.

champagne vinegar. mustard seeds. Dijon mustard. coriander seeds. kosher salt. russet potatoes. vegetable oil.

http://www.epicurious.com/recipes/food/views/mustard-and-coriander-roasted-potatoes-241635

Cobb Macaroni Salad

1 pound macaroni. 1 pint grape tomatoes, halved. 6 ounces blue cheese, crumbled. 3 hard-boiled eggs, roughly chopped. 1 ripe avocado, diced. 6 slices cooked bacon, crumbled. 1/2 cup chives, finely chopped. 1/2 cup mayonnaise. salt, to taste.

Boil macaroni in a large pot of salted water according to package directions. Drain and transfer to a bowl. Toss with the mayonnaise to coat, and allow to cool to room temperature. Toss macaroni with the rest of the ingredients, cover with plastic wrap and refrigerate until 30 minutes before serving it tastes better at room temperature.

macaroni. grape tomatoes. blue cheese. hard - boiled eggs. avocado. cooked bacon. chives. mayonnaise. salt.

http://www.foodrepublic.com/recipes/cobb-macaroni-salad-recipe/

Spicy Tomato Drink

1 (46 fluid ounce) can tomato juice. 1/2 cup cider vinegar. 1/3 cup white sugar. 3 tablespoons prepared horseradish. 2 tablespoons Worcestershire sauce. 2 tablespoons adobo seasoning. 1 tablespoon onion powder.

Combine tomato juice, vinegar, sugar, horseradish, Worcestershire sauce, adobo seasoning, and onion powder in a 2-quart container. Mix well and chill for at least 1 hour.

tomato juice. cider vinegar. white sugar. prepared horseradish. Worcestershire sauce. adobo seasoning. onion powder.

http://allrecipes.com/recipe/spicy-tomato-drink/

Grandma's Simple Stuffed Bell Peppers

6 large green peppers. 1 lb ground beef. 13 cup chopped onion. 3 12 teaspoons salt. 14 teaspoon pepper. 12 teaspoon seasoning salt. 1 minced garlic clove. 1 lb chopped fresh tomato. 12 cup water. 12 cup uncooked brown rice. 1 teaspoon Worcestershire sauce. 2 cups shredded cheddar cheese (divided). 1 teaspoon sugar.

Preheat oven to 350F. Cut the tops off the peppers and discard seeds and membranes. Boil peppers for 5 minutes. Remove and stand upright in a 13x9 casserole dish. Generously sprinkle inside of each pepper with salt (1/2 tsp or more if you like). Cook ground beef and onions until meat is browned. Season beef and onion mixture with remaining salt, pepper, garlic, and seasoned salt. Add tomatoes, water, rice, sugar, and Worcestershire sauce and stir. Cover and simmer until rice is tender (approximately 15-30 minutes). Stir in 1 cup shredded cheese. Stuff peppers with the meat and rice mixture. Bake uncovered for 20 minutes at 350F. Top peppers with remaining cheese and bake and additional 5-10 minutes.

green peppers. ground beef. onions. salt. pepper. seasoning salt. minced garlic clove. fresh tomatoes. water. brown rice. Worcestershire sauce. shredded cheddar cheese. sugar.

http://www.food.com/recipe/grandmas-simple-stuffed-bell-peppers-262901

The Best Gluten Free Pumpkin Bread

1- 1/2 cup Cup 4 Cup Brand Gluten Free Flour. 1- 1/2 cup Bob's Red Mill 1 To 1 Gluten Free Flour. 2 teaspoons Baking Soda. 1/2 teaspoons Baking Powder. 1 teaspoon Salt. 1 teaspoon Cinnamon. 2 cups Light Brown Sugar. 4 whole Eggs. 1 stick Unsalted Butter, Melted And Cooled. 1 cup Pumpkin Puree. 1 teaspoon Vanilla. 23 cups Milk. 1/2 cups Gluten Free Chocolate Chips, More If You Like, Tossed In 1 Tablespoon Gluten-free Flour.

Preheat oven to 350 degrees F. Grease two 9 x 5 inch loaf pans. Whisk all dry ingredients together in a big bowl. In another bowl mix all wet ingredients together. Make a well in the middle of the dry ingredients and add wet ingredients. Mix gently until well combined. Toss chocolate chips with 1 tablespoon of gluten-free flour and stir into mix. Pour mixture into loaf pans and cook for about 40 minutes or until a toothpick inserted into the center comes out clean. Turn pans once during cooking. Let cool for 15 minutes, then turn out onto the rack.

gluten - free flour. gluten - free flour. baking soda. baking powder. salt. cinnamon. light brown sugar. eggs. unsalted butter. pumpkin puree. vanilla. milk. chocolate chips.

http://tastykitchen.com/recipes/breads/the-best-gluten-free-pumpkin-bread/

Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing

1/2 cups Light Mayonnaise. 3 Tablespoons Dijon Mustard. 2 Tablespoons Honey. 4 teaspoons Rice Wine Vinegar. Salt And Ground Black Pepper. 6 Boiled Eggs, Peeled And Halved, Yolks Removed And Mashed With A Fork. 2 heads Boston Lettuce, Leaves Separated, Washed And Dried.

Whisk mayonnaise, mustard, honey, and vinegar in a small bowl. Mash 5 tablespoons of the dressing into the yolks to make a smooth filling. (Dressing, filling, and eggs can be covered and refrigerated overnight.) When ready to serve, spoon (or pipe) a portion of the yolk mixture into each egg white half. Gently toss lettuce with enough of the remaining dressing to lightly coat. Arrange a portion of lettuce leaves on a salad plate. Top each salad with 2 deviled eggs. Drizzle with a little additional dressing if desired. Serve.

light mayonnaise. Dijon mustard. honey. rice wine vinegar. salt & fresh ground pepper. hard - boiled eggs. boston lettuce.

http://tastykitchen.com/recipes/appetizers-and-snacks/deviled-eggs-on-a-nest-of-butter-lettuce-with-honey-mustard-dressing/

Easy Chicken Parmesan Sandwich

6 frozen chicken nuggets. 2 tablespoons tomato sauce. 1 hamburger bun, split. 1 slice American cheese. 1 tablespoon grated Parmesan cheese.

Place the chicken nuggets on a microwave-safe plate. Cook in microwave until hot in the middle, about 2 minutes. Spread 1 tablespoon tomato sauce on one piece of the hamburger bun; cover the sauce with the American cheese slice. Arrange the chicken nuggets onto the cheese. Pour the remaining tomato sauce over the nuggets; sprinkle with the Parmesan cheese. Top with the other half of the hamburger bun to finish the sandwich.

frozen chicken nuggets. tomato sauce. hamburger bun. American cheese. parmesan cheese.

http://allrecipes.com/recipe/easy-chicken-parmesan-sandwich/

Low Carb Ricotta Gnocchi

1 lb fresh ricotta cheese (you can make your own or purchase). 1 egg. 14 cup grated parmesan cheese. 2 pinches kosher salt, to taste. flour, to roll gnocchi in. salted boiling water or chicken broth or vegetable broth.

Place the ricotta in a large bowl and whip it to break up the curd, then add the egg and stir well to incorporate. Add the Parmesan and salt and mix well. Place the flour in a large shallow dish, then use teaspoons to make oval-shaped gnocchi of about 1/2 teaspoon dough at a time and drop them into the flour (don't let the gnocchi touch each other or they'll stick). Drop 6 gnocchi into the flour, then coat them lightly by rolling the plate; carefully dust excess flour off the gnocchi and place them on a parchment-lined cookie sheet and repeat process until all the gnocchi are made. Place gnocchi in the refrigerator for about 2 hours or until they're firm - you can refrigerate them overnight, but they're better eaten the same day as they're prepared. Cook the gnocchi by simmering them in salted boiling water or chicken broth, they'll float to the top and you can remove them when they're done to your preference (original recipe called for removal at this point of 3-4 minutes, but I found they needed more simmering and left them in for 7-9 minutes); remove with a slotted spoon. These go well with sauteed peas in butter and sage, or your favorite pasta sauce, and shavings of Parmesan.

ricotta cheese. egg. parmesan cheese. kosher salt. flour. boiling water.

http://www.food.com/recipe/low-carb-ricotta-gnocchi-115140

Grandma Katies Swedish Meatballs

5 12 lbs lean ground chuck. 2 lbs ground pork. 2 lbs bacon, fried crisp & finely crumbled (reserve the drippings). 2 cups finely diced green peppers. 2 cups finely diced celery. 5 large onions, finely diced. 1 (24 ounce) container plain breadcrumbs. 6 (14 1/2 ounce) cans cream of mushroom soup. 4 (14 1/2 ounce) cans cream of chicken soup. 2 (32 ounce) containers beef broth. mushroom, sliced and slightly browned (optional).

Mix the meats thoroughly together. Add in all the diced vegetables mixing well. Salt and pepper to your family's tastes. Add bread crumbs until the mixture is very slightly sticky to the hand/fingers. Heat up the leftover bacon drippings over medium heat. Roll the meat mixture into golf ball size meatballs then roll them in plain bread crumbs. Place them in the bacon drippings, browning all sides. When completely browned, place on a paper towel to drain and cool. At this point, you can use a slow cooker or a roasting pan. Fill the pan with the soups and the beef broth, whisking to mix thoroughly and get rid of any clumps. Add mushrooms if desired. Add all the meatballs and heat thoroughly.

lean ground chuck. ground pork. bacon. green peppers. celery. onions. plain breadcrumbs. cream of mushroom soup. cream of chicken soup. beef broth. mushrooms.

http://www.food.com/recipe/grandma-katie-s-swedish-meatballs-280076

Maple Caramel Latte

1 fluid ounce espresso. 12 ounce maple syrup. 12 ounce caramel sauce. 6 ounces milk, Steamed.

Add espresso to cup. Stir in syrup and caramel sauce. Fill with steamed milk and stir. Top with whipped cream and drizzle with caramel sauce.

espresso. maple syrup. caramel sauce. milk.

http://www.food.com/recipe/maple-caramel-latte-246253

Chocolate Ricotta Pudding

2 cups fresh strawberries. 2 tablespoons sugar. butter, for greasing cups. 6 ounces bittersweet chocolate, chopped (not unsweetened). 1 12 lbs fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid. 14 cup sugar, plus. 13 cup sugar. 3 large egg yolks. 1 teaspoon orange zest. 12 teaspoon almond extract. 14 teaspoon ground cinnamon. 18 teaspoon salt. 3 large egg whites. 14 teaspoon cream of tartar.

To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated. ). To make the pudding: Preheat the oven to 325 degrees F. Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl. Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours. Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.

fresh strawberries. sugar. butter. bittersweet chocolate. whole milk ricotta cheese. sugar. sugar. egg yolks. orange zest. almond extract. ground cinnamon. salt. egg whites. cream of tartar.

http://www.food.com/recipe/chocolate-ricotta-pudding-216957

Make Your Mashed Potato Recipe Ahead of Time!

5 lbs potatoes (or however many you usually use). 1 tablespoon lemon juice (or white vinegar).

Boil water, add peeled potatoes cut into large chunks, cook and drain. Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate. Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work). Source: Idaho Potato Commission.

potatoes. lemon juice.

http://www.food.com/recipe/make-your-mashed-potato-recipe-ahead-of-time-141185

Marinated Sirloin Steaks

14 cup honey. 3 tablespoons reduced sodium soy sauce. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 2 garlic cloves, peeled. 14 teaspoon fresh coarse ground black pepper. 2 (4 ounce) beef sirloin steaks (4 ounces each). 3 green onions, sliced.

In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170), basting occasionally with reserved marinade.

honey. reduced sodium soy sauce. olive oil. balsamic vinegar. garlic cloves. fresh coarse ground black pepper. beef sirloin steaks. green onions.

http://www.food.com/recipe/marinated-sirloin-steaks-334609

Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

1 (2 pound) butternut squash - peeled, seeded, and cubed. 1 pound sweet potatoes, peeled and cubed. 2 tablespoons olive oil. salt and ground black pepper to taste. 8 slices applewood-smoked bacon. 1 tablespoon butter. 1 large onion, chopped. 2 cloves garlic, chopped. 1/2 cup white wine. 1 1/2 quarts chicken stock. 1 1/2 cups half-and-half. 1 teaspoon ground nutmeg.

Preheat oven to 375 degrees F (190 degrees C). Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet. Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon. Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes. Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes. Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes. Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven. Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

butternut squash. sweet potatoes. olive oil. salt & fresh ground pepper. bacon. butter. onion. garlic cloves. white wine. chicken stock. half - and - half. ground nutmeg.

http://allrecipes.com/recipe/roasted-butternut-squash-and-sweet-potato-bisque-with-smoked-applewood-bacon/

Romano Chicken

20 ounces diced chicken (thigh or breast). 1 tablespoon minced garlic. 1 ounce olive oil. 1 teaspoon salt. 12 teaspoon fresh ground pepper. 10 mushrooms, quartered. 2 cups heavy cream. 12 cup roasted red pepper (pureed). 6 basil leaves, julienned. 20 ounces cooked cavatappi pasta. 12 cup fresh grated romano cheese (or more).

In a saute pan, heat oil and place garlic, chicken, and mushrooms and cook till chicken is seared. Add all remaining ingredients except basil and cook till sauce is reduced almost to point of being thickened. Toss pasta into sauce, then add basil, toss. Remove to a serving dish and sprinkle with romano. Time does not include cooking time for pasta.

chicken. garlic. olive oil. salt. fresh ground pepper. mushrooms. heavy cream. roasted red peppers. basil leaves. cavatappi pasta. romano cheese.

http://www.food.com/recipe/romano-chicken-125061

Easy Shrimp Vegetable Stir Fry

2 cups instant brown rice. 1 3/4 cups water. 6 tablespoons soy sauce. 6 tablespoons water. 1/4 cup honey. 2 tablespoons cider vinegar. 2 tablespoons cornstarch. 2 tablespoons olive oil. 2 cloves garlic, chopped. 2 cups broccoli florets. 1 cup baby carrots. 1 small white onion, chopped. 1/2 teaspoon black pepper. 1 cup sliced fresh mushrooms. 1 1/2 pounds uncooked medium shrimp, peeled and deveined.

Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork. Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside. Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside. Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

instant brown rice. water. soy sauce. water. honey. cider vinegar. cornstarch. olive oil. garlic cloves. broccoli florets. baby carrots. white onion. black pepper. fresh mushrooms. medium shrimp.

http://allrecipes.com/recipe/easy-shrimp-vegetable-stir-fry/

Pizza Topping - Smoked Salmon Pizza

1 prepared pizza crust. 12 cup tomato pizza sauce (if base doesn't already come with tomato sauce). 100 g smoked salmon, finely sliced. 12 red onion, sliced. 12 cup mozzarella cheese, grated or 100 g provolone cheese, thinly sliced. 2 tablespoons capers, drained. 5 fresh basil leaves or 12 teaspoon dried basil. 12 teaspoon olive oil (to oil the base of the pizza).

Pre-heat oven at 190oC/375oF/Mark 5. Add tomato sauce on prepared pizza crust/pizza base if it already doesn't come with tomato sauce. Scatter one layer of smoked salmon evenly on tomato base (more if you prefer), scatter red onions, cheese, capers, tear or sprinkle basil around pizza. Bake in oven for 15 mins or until base is cooked and topping heated through - Enjoy.

prepared pizza crust. pizza sauce. smoked salmon. red onions. mozzarella cheese. capers. fresh basil leaves. olive oil.

http://www.food.com/recipe/pizza-topping-smoked-salmon-pizza-256517

Tofu "egg" Salad

1 lb firm tofu. 2 tablespoons fat-free mayonnaise. 2 tablespoons pickle relish. 4 tablespoons poultry seasoning. 3 dashes dill. 12 teaspoon turmeric. 2 teaspoons mustard (optional).

Mash the tofu with a fork and add all ingredients together. Mix until well combined. Refrigerate. It is best if left overnight for the flavors to combine. Is great served on toasted bread with pickles and lettuce! Enjoy!

firm tofu. fat - free mayonnaise. pickle relish. poultry seasoning. dill. turmeric. mustard.

http://www.food.com/recipe/tofu-quot-egg-quot-salad-209401

Deluxe Apple Pie Bake

1 1/4 cups all-purpose flour. 1/4 teaspoon salt. 1/3 cup shortening. 6 tablespoons cold water. 2 tablespoons all-purpose flour. 3/4 cup white sugar. 1/2 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 5 apples - peeled, cored and chopped. 3/4 cup raisins. 1/2 cup chopped walnuts. 1 cup sifted confectioners' sugar. 1/4 teaspoon vanilla extract. 2 tablespoons milk.

To Make Crust: In a large bowl, stir together 1 1/4 cup flour and salt. Cut in shortening until coarse crumbs form. Sprinkle 1 tablespoon of water at a time to dough until it is moist enough to form into a ball. On a lightly floured surface, use hands to slightly flatten dough. Roll dough into a circle about 12 inches in diameter. Preheat oven to 375 degrees F (190 degrees C). Line a 9 inch deep dish pie pan with a piece of aluminum foil; it should cover bottom and sides of pan. Lightly flour the foil. Press the dough into the pan. To Make Filling: In a large bowl, stir together 2 tablespoons flour, sugar, cinnamon and nutmeg. Gently toss apples, raisins and walnuts with cinnamon mixture until coated. Fill the crust with the apple mixture. Bake in preheated oven for 1 hour. Remove from oven and let cool. To Make Icing: In a small bowl, mix together confectioners' sugar, vanilla and milk. Drizzle over top of cooled pie.

all - purpose flour. salt. shortening. cold water. all - purpose flour. white sugar. ground cinnamon. ground nutmeg. apples. raisins. walnuts. confectioners' sugar. vanilla extract. milk.

http://allrecipes.com/recipe/deluxe-apple-pie-bake/

Quinoa, Cucumber and Currant Salad

1 cup quinoa. 4 cups water. 3 tablespoons vegetable oil. 3 tablespoons balsamic vinegar or 3 tablespoons sherry wine vinegar. 2 -3 drops Tabasco sauce (optional). 12 cup currants or 12 cup raisins. 2 cucumbers. salt & freshly ground black pepper.

Rinse quinoa well under running water and drain. Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes. Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl. When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.

quinoa. water. vegetable oil. balsamic vinegar. Tabasco sauce. currants. cucumbers. salt & freshly ground black pepper.

http://www.food.com/recipe/quinoa-cucumber-and-currant-salad-364779

Cinnamon Swirled Apple Bread

5 12-6 cups all-purpose flour. 1 (1/4 ounce) package active dry yeast. 1 cup milk. 3 tablespoons granulated sugar. 3 tablespoons butter. 34 teaspoon salt. 2 eggs. 1 cup shredded apple. 1 12 cups finely chopped peeled apples. 12 cup finely chopped walnuts or 12 cup pecans, toasted. 12 cup packed brown sugar. 2 teaspoons ground cinnamon. 2 tablespoons butter, softened. 1 slightly beaten egg white. 1 tablespoon water. coarse sugar.

In a large mixing bowl combine 2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120 to 130) and until butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Then beat on high speed 3 minutes. Stir in shredded apple. Using a wooden spoon, stir in as much remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (about 1 hour. Punch dough down. Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes. Lightly grease two 8x4x2- or 9x5x3-inch loaf pans. Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside. Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling. Beginning at both short ends, roll each end up, jelly-roll style, to center. Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling. Cover, let rise until almost double in size (about 30 minutes). Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar. Bake in a 375 oven for 30 to 40 minutes or until bread sounds hollow when you tap tops (if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning). Immediately remove from pans. Cool on wire racks.

all - purpose flour. active dry yeast. milk. granulated sugar. butter. salt. eggs. apples. apples. pecans. brown sugar. ground cinnamon. butter. egg white. water. coarse sugar.

http://www.food.com/recipe/cinnamon-swirled-apple-bread-165164

Vegan Roasted Tomato Soup

8 whole Roma Tomatoes, Halved. 5 sprigs Fresh Thyme. 2 whole Bay Leaves. 3 cloves Garlic, Peeled. 5 Tablespoons Extra Virgin Olive Oil, Divided, Plus Extra For Garnish. 1 pinch Salt And Pepper, to taste. 1/2 whole Yellow Onion, Chopped. 3 cups Vegetable Stock. 1 cup Coconut Milk. 2 teaspoons Tomato Paste. 1 pinch Paprika. 1/2 teaspoons Lemon Zest. 1/2 teaspoons Fresh Basil, Chopped, Plus Extra For Garnish.

1. Preheat oven to 400 degrees F. 2. Spread tomatoes, thyme, bay leaves, and garlic cloves in a single layer on a sheet pan. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Roast at 400 degrees F for 35-40 minutes or until garlic is roasted and tomatoes have caramelized. Remove thyme and bay leaves and discard them. Set the tomatoes and garlic aside. 3. In a large pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add onion and saute until translucent, about 2 minutes. Add roasted tomatoes and garlic to pan and saute 1 minute to draw any remaining juice out of the tomatoes. 4. Add vegetable stock to pot and bring to a low boil. Then reduce to a simmer. 5. With an immersion blender, blend soup until all chunks are out and soup is creamy and smooth. (Dont have an immersion blender? Carefully transfer soup in small batches to a standard blender and puree, then return to pot. My immersion blender is my best friend, thoughI highly recommend getting one! I use it several times a week for soups in the winter). 6. Return soup to a simmer and add coconut milk, paprika, lemon zest, and basil. Re-season with salt and pepper to taste and bring back to a simmer. 7. At this point, the soup should have thickened a bit. If its still too thin for your taste, cook it on a low boil for an additional 15 minutes to let some of the excess liquid evaporate. When the soup has reached your desired consistency, ladle it into bowls and garnish with a drizzle of olive oil and a sprig of fresh basil. Serve immediately.

roma tomatoes. fresh thyme. bay leaves. garlic cloves. extra virgin olive oil. salt and pepper. yellow onion. vegetable stock. coconut milk. tomato paste. paprika. lemon zest. fresh basil.

http://tastykitchen.com/recipes/special-dietary-needs/vegan-roasted-tomato-soup/

Delilah's Frosted Cut-Out Sugar Cookies

3/4 cup butter flavored shortening. 1 cup white sugar. 2 eggs. 1 tablespoon milk. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon salt. 1 tablespoon butter. 1 teaspoon vanilla extract. 2 1/2 cups confectioners' sugar. 3 tablespoons milk. 2 drops any color food coloring.

In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting. In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

butter flavor shortening. white sugar. eggs. milk. vanilla extract. all - purpose flour. baking powder. salt. butter. vanilla extract. confectioners' sugar. milk. food coloring.

http://allrecipes.com/recipe/delilahs-frosted-cut-out-sugar-cookies/

Gyro-Style Pork Sandwiches

4 (5 ounce) boneless pork chops. 4 tablespoons olive oil. 1 tablespoon prepared mustard. 12 cup lemon juice. 2 minced garlic cloves. 1 teaspoon dried oregano. 1 cup plain yogurt. 1 medium peeled and chopped cucumber. 12 teaspoon crushed garlic. 12 teaspoon dried dill. 4 halfed pita bread rounds. 1 small thinly sliced red onion.

Cut pork chops crosswise into thin slices, place in a large resealable bag. Combine olive oil, mustard, lemon juice, garlic and oregano. Pour marinade over pork, seal bag and refrigerate for 1 to 8 hours. Meanwhile, in a small bowl stir together yogurt, cucumber, garlic and dill. Cover and refrigerate. Preheat oven to 450 degrees. Drain marinade from pork chops and place pork in a single layer on a shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions.

boneless pork chops. olive oil. prepared mustard. lemon juice. minced garlic cloves. dried oregano. plain yogurt. cucumber. garlic. dried dill. pita bread rounds. red onion.

http://www.food.com/recipe/gyro-style-pork-sandwiches-139904

Greek-Style Couscous Salad

1/2 cups Extra Virgin Olive Oil Plus 1 Tablespoon. 2 cups Israeli-style Couscous. 2- 1/2 cups Water. 1 teaspoon Kosher Salt. 3 Tablespoons White Balsamic Vinegar. 1 teaspoon Sea Salt Plus Extra To Taste. 1/2 teaspoons Freshly Ground Pepper Plus Extra To Taste. 1/4 teaspoons Cayenne Pepper. 1 teaspoon Smoked Hungarian Paprika. 1 whole Small Cucumber, Diced. 1 cup Yellow Grape Tomatoes, Sliced In Half. 1 cup Red Grape Tomatoes, Sliced In Half. 1 whole Small Red Onion, Diced. 1 Tablespoon Fresh Oregano Leaves, Finely Chopped. 8 ounces, weight Feta Cheese, Cubed. 1/2 cups Sliced Almonds.

In a saucepan, heat a tablespoon of extra virgin olive oil over medium high heat. Add the couscous and cook until slightly brown, about 5 minutes. Add the water and the kosher salt and bring to a boil. Lower the heat to a simmer, cover and cook for about 10 minutes or until all the water is absorbed and the couscous is al dente. Remove from heat, and set aside to cool. In a small bowl, whisk together the remaining 1/2 cup of oil, balsamic vinegar, 1 teaspoon sea salt, 1/2 teaspoon ground pepper, cayenne and paprika until smooth. Set aside. In a large bowl combine the cooked couscous, dressing, cucumber, tomatoes, red onion, oregano, feta and almonds. Toss to combine and adjust seasoning to taste by adding salt and/or more pepper. Refrigerate for at least an hour to allow the flavors to meld and serve cold.

extra virgin olive oil. couscous. water. kosher salt. white balsamic vinegar. sea salt. pepper. cayenne pepper. Hungarian paprika. cucumber. grape tomatoes. grape tomatoes. red onion. oregano leaves. feta cheese. sliced almonds.

http://tastykitchen.com/recipes/salads/greek-style-couscous-salad/

Lemon Glazed Lemon Cookies

2 cups all-purpose flour. 12 teaspoon baking soda. 1 pinch salt. 1 tablespoon grated lemon zest. 12 cup butter, softened. 1 cup sugar. 1 egg. 1 tablespoon fresh lemon juice. 1 teaspoon vanilla extract. 1 cup powdered sugar. 3 tablespoons fresh lemon juice. 1 tablespoon grated lemon zest.

For the cookies: Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, baking soda, salt, and lemon zest, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, vanilla, and lemon juice. On low speed gradually add the flour mixture and mix just until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 15 to 20 minutes. Transfer cookies to a cooling rack to cool completely. For the glaze: In a small mixing bowl wisk together powdered sugar, lemon juice, and lemon zest. Dip tops of each completley cooled cookie into glaze. Place cookies on cooling rack until glaze is set.

all - purpose flour. baking soda. salt. lemon zest. butter. sugar. egg. fresh lemon juice. vanilla extract. powdered sugar. fresh lemon juice. lemon zest.

http://www.food.com/recipe/lemon-glazed-lemon-cookies-412622

Beef Tenderloin in a Port Shiitake Reduction

1 1/2 pounds beef tenderloin, cut into 1-inch cubes. salt and pepper to taste. 2 tablespoons extra-virgin olive oil, divided. 2 cups shiitake mushrooms, thinly sliced. 2 cups port wine. 1 tablespoon seedless raspberry jam. 1 teaspoon Worcestershire sauce. 1 cup beef broth.

Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside. Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.

beef tenderloin. salt and pepper. olive oil. shiitake mushrooms. port wine. seedless raspberry jam. Worcestershire sauce. beef broth.

http://allrecipes.com/recipe/beef-tenderloin-in-a-port-shiitake-reduction/

Jet Swirl Pizza Appetizers

1 (10 ounce) canrefrigerated pizza dough. 14 lb genoa salami, thinly sliced. 14 lb pepperoni, sliced. 14 lb provolone cheese, sliced. 12 cup shredded mozzarella cheese.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork. Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.

pizza dough. genoa salami. pepperoni. provolone cheese. mozzarella cheese.

http://www.food.com/recipe/jet-swirl-pizza-appetizers-59764

Easy Homemade Egg Noodles

2 cups Flour. 1- 1/2 teaspoon Salt. 2 whole Eggs. 13 cups Water.

Sift flour into a bowl and sprinkle salt over it. In a separate bowl whisk the eggs and the water together and pour over the flour. Mix well with your hands. When a dough starts to form, turn it out onto a floured board or counter and knead until the dough is stiff. Roll out very thin and cut into strips with a sharp knife or a pasta rotary cutter. Allow noodles to air dry and store in Ziploc bags or airtight storage containers. Use them in your regular cooking just like you would use store-bought.

flour. salt. eggs. water.

http://tastykitchen.com/recipes/homemade-ingredients/easy-homemade-egg-noodles/

Whole-Wheat Quinoa Bread

2 1/2 teaspoons active dry yeast. 3 cups lukewarm water. 1 tablespoon agave syrup. 1 tablespoon blackstrap molasses. 2 cups all-purpose or white bread flour. 2 cups whole-wheat flour. 1/4 cup canola oil. 1 scant tablespoon salt. 2 cups cooked quinoa. 3 to 4 cups whole-wheat flour, as needed. 1 egg, beaten with 2 tablespoons water for egg wash. 1 tablespoon sesame seeds.

In a large bowl, combine the yeast and water and stir until dissolved. Stir in the agave syrup and molasses. Whisk in the flours, 1 cup at a time. Stir or whisk this mixture 100 times, for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl with plastic and leave to rise in a warm spot for one hour, until bubbly. Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in the quinoa, then fold in 2 cups of the whole-wheat flour. Place another 1/2 cup whole-wheat flour on your work surface, then scrape out the dough. Use a paddle to help fold the dough over while kneading until it has absorbed the flour on your work surface. Flour your hands, and knead the dough for 10 minutes, adding flour as necessary, until it is elastic and springs back when you press it with your finger. It will be dense and sticky. Shape the dough into a ball. Rinse and dry your bowl, and coat it with oil. Place the dough in it, then flip the dough over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for one hour or until doubled. Punch down the dough, cover the bowl and allow the dough to rise again for 45 minutes to an hour. Preheat the oven to 375 degrees. Divide the dough into two parts, and shape into loaves. Place half of the sesame seeds on your work surface, and gently roll the rounded side of one loaf over them so that they stick. Repeat with the remaining sesame seeds and the other loaf. Oil two 9-by-5-inch bread pans, and place the loaves in the pans, first seam side up, then seam side down. Cover with a damp towel and allow to rise for 30 minutes, or until the surface of the loaves rises above the edges of the bread pans. Gently brush the loaves with egg wash. Using a sharp knife, cut two or three 1/2-inch-deep slashes across the top of each loaf. (If this causes the loaves to deflate, let them sit for another 15 to 20 minutes.) Bake 50 to 55 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack.

active dry yeast. water. agave syrup. blackstrap molasses. white bread flour. whole wheat flour. canola oil. salt. cooked quinoa. whole wheat flour. egg. sesame seeds.

http://cooking.nytimes.com/recipes/1014088

Chicken and White Bean Chili

2 tablespoons vegetable oil, or to taste. 2 pounds skinless, boneless chicken breast, cut into cubes. 1 green bell pepper, diced. 1 small onion, diced. 2 jalapeno peppers, minced. 2 cloves garlic, minced. 1 quart chicken broth. 1 (8 ounce) jar salsa. 2 teaspoons chili powder. 2 teaspoons ground cumin. 1 teaspoon salt. 1 teaspoon ground black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed. 1/4 cup fresh cilantro.

Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute. Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes. Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

vegetable oil. green bell pepper. onion. jalapeno peppers. garlic cloves. chicken broth. salsa. chili powder. ground cumin. salt. ground black pepper. paprika. cayenne pepper. fresh cilantro.

http://allrecipes.com/recipe/chicken-and-white-bean-chili/

Hot Kimchi Pickle - Quick

1 large cucumber, thinly sliced (about 2 cups). 12 teaspoon salt. 1 tablespoon vinegar. 1 teaspoon sugar. 1 teaspoon sesame oil. 2 cloves garlic, smashed. 12 teaspoon hot pepper flakes. 14 teaspoon cayenne pepper.

In a bowl, toss the cucumber with the salt; let stand for 15 minutes; drain. Add the vinegar, sugar, sesame oil,garlic,hot pepper flakes and cayenne pepper. Toss to combine. Enjoy!

cucumber. salt. vinegar. sugar. sesame oil. garlic cloves. hot pepper flakes. cayenne pepper.

http://www.food.com/recipe/hot-kimchi-pickle-quick-72774

High Protein Cinnamon Cake Bars

1 cup Oat Flour. 1/2 cups Buckwheat Flour. 8 Tablespoons Vanilla Whey Protein Powder (2 Scoops). 1 Tablespoon Baking Powder. 1/2 teaspoons Salt. 1/4 cups Turbinado Sugar. 1/2 teaspoons Cinnamon. 1 whole Egg. 1 cup Almond Milk. 13 cups Unsweetened Applesauce. 1/4 cups Plain Greek Yogurt. 1/2 teaspoons Vanilla Extract. 2 Tablespoons Sugar. 1 teaspoon Cinnamon.

Preheat oven to 350 degrees F and grease an 8x8 pyrex or cake pan. Combine dry ingredients (flours, protein powder, baking powder, salt, sugar, and cinnamon) in a large bowl. Combine remaining ingredients in a small bowl and whisk to combine. Pour wet ingredients into dry and mix until fully incorporated. Pour half the batter into the baking dish. In a small bowl, combine sugar and cinnamon for the cinnamon sugar mixture. Sprinkle half of the mixture over the batter until the entire surface is covered. Pour remaining batter on top and sprinkle with remaining cinnamon sugar mixture. Take a knife and gently swirl batter around to mix the cinnamon sugar topping into the cake. Bake for about 25 minutes or until toothpick inserted in the center of the cake comes out clean. Let cool in pan for 10-15 minutes before slicing. Wrap individually and store in refrigerator. (Recipe adapted from Jamie Easons Cinnamon Swirl Protein Bread.)

oat flour. buckwheat flour. vanilla whey protein powder. baking powder. salt. turbinado sugar. cinnamon. egg. almond milk. unsweetened applesauce. Greek yogurt. vanilla extract. sugar. cinnamon.

http://tastykitchen.com/recipes/desserts/high-protein-cinnamon-cake-bars/

Rocky Road Fudge Bites

2 (4 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, divided. 1/2 cup butter or margarine, divided. 1/3 cup water. 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding. 3 cups powdered sugar. 1/3 cup JET-PUFFED Miniature Marshmallows. 1/3 cup PLANTERS COCKTAIL Peanuts.

Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave half the chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Press onto bottom of prepared pan. Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with marshmallows and nuts. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

baker's semi - sweet baking chocolate. butter. water. JELL - O Chocolate Instant Pudding. powdered sugar. miniature marshmallows. peanuts.

http://allrecipes.com/recipe/rocky-road-fudge-bites/

Zucchini and Pine Nut Bruschetta

1 breadstick. 2 garlic cloves, peeled and halved. 2 tablespoons olive oil. 2 tablespoons olive oil. 1 tablespoon pine nuts. 2 garlic cloves, finely minced. 1 (60 g) baby eggplants, finely chopped. 1 (130 g) tomatoes, finely chopped. 2 (180 g) zucchini, finely chopped. 6 kalamata olives, pitted, finely chopped. 2 tablespoons sultanas. 2 teaspoons red wine vinegar. 1 tablespoon fresh basil, finely chopped. 1 tablespoon fresh flat-leaf parsley, finely chopped.

Trim the ends from the bread stick, cut the bread into 1 cm slices and grill or toast the bread on both sides until it is lightly browned; rub the garlic halves over one side of each slice of toasted bread and brush lightly with olive oil. Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes. Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool. Add the basil and parsley and stir until it is well-combined with the other ingredients. Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.

breadstick. garlic cloves. olive oil. olive oil. pine nuts. garlic cloves. baby eggplants. tomatoes. zucchini. kalamata olives. sultanas. red wine vinegar. fresh basil. fresh flat - leaf parsley.

http://www.food.com/recipe/zucchini-and-pine-nut-bruschetta-343935

Amazing Stuffed Mushrooms

24 large whole mushrooms, chop stems only. 1 lb Jimmy Dean sausage. 8 ounces cream cheese. 12 medium onion, chopped. 5 large garlic cloves, chopped. 14 cup parmesan cheese.

Brown whole pkg sausage in skillet at med temperature. Add chopped onions, and garlic. When the onions & garlic look done add the shroom stem, cook until they release their juices. Now add the cream cheese, stir until it's mixed into the whole mixture. Wipe the shroom caps with damp cloth. Now stir in your Parmesan cheese into your sausage mix and fill caps. Place in 9x11 buttered glass pan. Put in 350 oven for 30 minute.

whole mushrooms. Jimmy Dean sausage. cream cheese. onions. garlic cloves. parmesan cheese.

http://www.food.com/recipe/amazing-stuffed-mushrooms-489547

Roasted Vegetables Plate With Cilantro Parsley Dressing

2 lbs aubergines. 2 lbs zucchini. 2 lbs bell peppers (red and yellow). 1 small bunch cilantro (about 1/3 cup packed fresh cilantro leaves). 1 small bunch parsley (about 1/3 cup packed fresh parsley leaves). 3 large garlic cloves. 4 tablespoons lemon juice. 13 cup olive oil (or more if necesssary). salt and pepper.

Toss all ingredients for dreessing into a blender. You can always add some more olive oil to thin it out if needed. Blend until smooth. Taste, adjust seasoning, and re-blend as needed. Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use. Cut you vegetables in 1/2 inch thick pieces. You will have to grill the vegetables in 3 portions (each kind separate). Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind). Place your vegetable kind on the serving plate. Grill the second vegetable kind and then place it on the serving plate. Repeat with the third kind. Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well. Serve it warm or cold.

aubergines. zucchini. bell peppers. cilantro. parsley. garlic cloves. lemon juice. olive oil. salt and pepper.

http://www.food.com/recipe/roasted-vegetables-plate-with-cilantro-parsley-dressing-460105

Bisquick Custard Pie

12 cup Bisquick. 12 cup sugar. 4 eggs. 2 cups milk. 1 cup flaked coconut. 1 teaspoon vanilla. 14 cup butter, melted. 14 teaspoon nutmeg.

Preheat oven to 350 degrees. Put all ingredients in blender. Blend the heck out of it. Pour into 9" buttered pan. Sprinkle with nutmeg and colored sprinkles if you'd like. Bake for 30 minutes or until set. To really gild the lily, serve with a dollop of Cool Whip or whipped cream. Thanks, Mom!

Bisquick. sugar. eggs. milk. flaked coconut. vanilla. butter. nutmeg.

http://www.food.com/recipe/bisquick-custard-pie-419978

Apple Almond Muffins

12 cup almond flour or 12 cup almond meal. 1 cup all-purpose white flour or 1 cup all-purpose whole wheat flour. 12 cup granulated sugar. 2 teaspoons baking powder. 14 teaspoon salt. 2 teaspoons ground cinnamon. 12 teaspoon ground cardamom (optional). 12 cup milk. 1 large egg. 13 cup applesauce. 1 medium apple, finely chopped. 13 cup almonds, finely chopped (optional). 4 tablespoons brown sugar (optional). 1 teaspoon ground cinnamon (optional). 2 tablespoons almonds, finely chopped (optional).

Preheat oven to 350. Grease or line a 12 muffin tin. Whisk the flours, sugar, baking powder, salt, and spices in a medium bowl. In a small bowl, whisk the milk and egg until beaten. Add the applesauce and mix to combine. Pour wet ingredients into dry. Add the chopped apples and optional nuts and stir to combine. Pour batter into muffin tins. Mix crunch topping ingredients in a small bowl and sprinkle topping over unbaked muffins. Bake for 20-25 minutes, until cooked through.

almond flour. all - purpose white flour. granulated sugar. baking powder. salt. ground cinnamon. ground cardamom. milk. egg. applesauce. apple. almonds. brown sugar. ground cinnamon. almonds.

http://www.food.com/recipe/apple-almond-muffins-323366

Strawberry Banana Dessert

3 medium firm bananas, sliced. 1 (16 ounce) angel food cake, prepared & cubed. 1 pint fresh strawberries, halved. 1 (5/8 ounce) package sugar-free strawberry gelatin. 2 cups boiling water. 1 12 cups cold water. 1 (8 ounce) carton light whipped topping.

Layer banana slices and cake cubes in a 13x9x2 dish coated with non-stick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over srawberries. Refrigerate for 3 hours or until set. Top with whipped topping.

firm bananas. angel food cake. fresh strawberries. sugar - free strawberry gelatin. boiling water. cold water. light whipped topping.

http://www.food.com/recipe/strawberry-banana-dessert-223953

Creamy Honey Mustard Chicken or Ham Casserole

2 (10 3/4 ounce) cans cream of chicken soup. 34 cup mayonnaise. 12 cup milk. 13 cup honey mustard. 1 (26 ounce) package frozen shredded hash browns. 4 cups cubed cooked chicken or 4 cups cooked ham. 1 (4 ounce) can mushroom stems and pieces (optional).

In a large bowl, combine the soups, mayonnaise, milk and honey mustard. Stir in the hash browns, chicken or ham and mushrooms. Transfer mixture to a greased 13x9x2 baking dish. Cover and bake at 350 degrees for 45-50 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Turn on the broiler for 2-3 minutes to brown the top if desired.

cream of chicken soup. mayonnaise. milk. honey mustard. frozen shredded hash browns. cooked ham. mushroom stems and pieces.

http://www.food.com/recipe/creamy-honey-mustard-chicken-or-ham-casserole-283322

Hungry Girl Buffalo Chicken Dip.

2 (10 ounce) cans chicken breasts. 1 (8 ounce) package fat free cream cheese, softened-. 12 cup frank's redhot original cayenne pepper sauce. 12 cup shredded part-skim mozzarella cheese. 14 cup fat free ranch dressing. 14 cup fat-free Greek yogurt.

Preheat oven to 350 degrees. Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish. Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy! P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread! HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.

chicken breasts. fat free cream cheese. cayenne pepper sauce. part - skim mozzarella cheese. fat free ranch dressing. Greek yogurt.

http://www.food.com/recipe/hungry-girl-buffalo-chicken-dip-413265

Smoked Maple Syrup Bacon

1 1/2 gallons water. 2 tablespoons sodium nitrate (saltpeter). 1 cup sugar-based curing mixture (such as Morton Tender Quick). 2 cups coarse salt. 1 cup packed brown sugar. 1/2 cup maple syrup. 1 (14 pound) whole pork belly. maple, apple, or cherry wood chips for smoking.

Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily. On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation. Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.

water. nitrate. coarse salt. brown sugar. maple syrup. pork belly. apples.

http://allrecipes.com/recipe/smoked-maple-syrup-bacon/

Creamy Shrimp Marsala Linguine

1 lb linguine. 14 cup green onion. 10 tablespoons butter. 2 teaspoons thyme leaves. 2 tablespoons minced garlic cloves. 1 cup dry marsala wine. 2 cups heavy whipping cream. 1 cup whole milk. 12 cup KRAFT 100% Grated Parmesan Cheese. 8 ounces sliced mushrooms. 1 12 lbs cooked shrimp.

Wash and chop green onion. In a medium sauce pan, mix 8 Tbsp (1 stick) butter, 1/4 cup chopped green onion, 2 tsp thyme leaves and 2 Tbsp minced garlic over medium heat (low boil). Cook for 5 minutes, stirring frequently. Add 1 cup of dry marsala wine and continue cooking an additional 5 minutes. Lower heat and set aside. Do not cover. In a large saute pan, add 2 Tbsp of butter and 8 oz of sliced muchrooms over meduim-high heat, stirring frequently until muchrooms are browned on both sides (3-5 minutes). Add medium cooked shrimp (de-veined and no tails) and continue cooking with the muchrooms for 5 more minutes. Lower Heat and set aside. In the medium sauce pan, add 2 cups of heavy whipping cream, 1 cup whole milk and 1/2 cup grated parmesan cheese to the marsala wine mixture. Cook over medium heat for 5 minutes and then add the mushrooms and shrimp to mixture. Lower heat to a low boil and set aside. Cook linguine noodles and drain. Pour creamy marsala and shrimp sauce over linguine and enjoy.

linguine. green onions. butter. thyme leaves. minced garlic cloves. dry marsala wine. heavy whipping cream. whole milk. KRAFT 100% Grated Parmesan Cheese. sliced mushrooms. cooked shrimp.

http://www.food.com/recipe/creamy-shrimp-marsala-linguine-429343

Sponge Cake Tiramisu

2 cups mascarpone cheese. 3 cups heavy whipping cream. 1/4 cup confectioners' sugar. 3 tablespoons coffee-flavored liqueur. 1 teaspoon instant coffee granules. 1/2 teaspoon vanilla extract. 1 sponge cake. 1/4 cup unsweetened cocoa powder.

Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form. Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.

mascarpone cheese. heavy whipping cream. confectioners' sugar. coffee - flavored liqueur. instant coffee granules. vanilla extract. sponge cake. unsweetened cocoa powder.

http://allrecipes.com/recipe/sponge-cake-tiramisu/