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Fresh Tomato Salsa

3 cups chopped tomatoes (seed if you like). 12 cup chopped green pepper. 3 garlic cloves, chopped fine. 8 green onions, sliced small. 2 tablespoons fresh cilantro. 1 tablespoon chopped jalapeno chile. 2 tablespoons lime juice. 12 teaspoon salt.

Mix all ingredients in glass bowl. Cover and refrigerate for 1 hour. Serve with your favorite chip.

chopped tomatoes. green peppers. garlic cloves. green onions. fresh cilantro. jalapeno chile. lime juice. salt.

http://www.food.com/recipe/fresh-tomato-salsa-17054

Cornmeal Muffins

1 cup flour. 1 tablespoon baking powder. 12 teaspoon salt. 12 cup sugar. 1 cup yellow cornmeal. 12 cup butter. 1 egg. 34 cup milk.

Preheat oven to 375 degrees F. Grease muffin pan. Mix dry ingredients together. In a seperate bowl combine melted butter, egg and milk; mix well. Add dry mix to wet mix and stir until just combined. Spoon batter into muffin pan and bake for 15-20 minutes. Serve hot.

flour. baking powder. salt. sugar. yellow cornmeal. butter. egg. milk.

http://www.food.com/recipe/cornmeal-muffins-109798

Cherry Cloud

1 (14 ounce) can sweetened condensed milk. 1 (8 ounce) package cream cheese, softened. 6 ounces frozen whipped topping, thawed. 1 (20 ounce) can crushed pineapple, drained. 1 (20 ounce) can cherry pie filling. 1/2 cup pecans.

Beat sweetened condensed milk, cream cheese, and whipped topping together in a bowl. Stir pineapple, cherry pie filling, and pecans into the milk mixture. Cover bowl with plastic wrap and freeze for at least 1 hour.

sweetened condensed milk. cream cheese. frozen whipped topping. crushed pineapple. cherry pie filling. pecans.

http://allrecipes.com/recipe/cherry-cloud/

Crock Pot Maple-Sauced Pears

6 pears. 12 cup packed brown sugar. 13 cup maple syrup. 1 tablespoon margarine or 1 tablespoon butter, melted. 1 teaspoon orange zest. 18 teaspoon ground ginger. 1 tablespoon cornstarch. 2 tablespoons orange juice.

Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in slow cooker. Mix remaining ingredients except cornstarch and orange juice; pour over pears. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender. Remove pears from cooker; place upright in serving dish or individual dessert dishes. Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears. **Use 1/4 cup honey instead of the maple syrup for a change of pace.

pears. brown sugar. maple syrup. margarine. orange zest. ground ginger. cornstarch. orange juice.

http://www.food.com/recipe/crock-pot-maple-sauced-pears-43680

Ganache

10 (1 ounce) semi-sweet chocolate baking squares, chopped. 12 cup whipping cream.

Microwave chocolate and whipping cream in medium glass bowl at High for 1 minute until melted and smooth, Stirring once. (I used a double boiler its just the same). Let cool. If you need to refrigerate dont let it set too much, otherwise you'll have a huge piece of solid chocolate. Frosts the top and sides of double layer cake.

semi - sweet chocolate baking squares. whipping cream.

http://www.food.com/recipe/ganache-217404

Apple Pie Egg Rolls

1 Tablespoon Butter. 3 cups Apples, Peeled, Cored, And Diced. 1/4 cups Brown Sugar. 1/2 teaspoons Cinnamon. 5 pieces Egg Roll Wrappers. 3 cups Vegetable Oil For Frying, More Or Less As Needed. 1 Tablespoon Sugar. 1/4 teaspoons Cinnamon.

In a medium size pan, melt butter. Add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Pour into a bowl and place in the refrigerator to cool, about 3o minutes. Place about 2 tablespoons of apple filling into each egg roll wrapper. Wet edges of the wrapper with water and roll up, sealing the edges. Repeat with remaining ingredients. Heat oil to about 350 degrees. Add egg rolls two at a time, turning to cook all sides. Remove to a paper-lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls. Serve with vanilla ice cream and caramel sauce; its good! Enjoy! Miss

butter. apples. brown sugar. cinnamon. egg roll wraps. vegetable oil. sugar. cinnamon.

http://tastykitchen.com/recipes/desserts/apple-pie-egg-rolls/

Power Brownies

1 (15 ounce) can no-salt-added black beans, drained. 1 egg. 2 egg whites. 1 12 cups sugar substitute. 3 tablespoons chocolate protein powder. 1 teaspoon baking powder. 12 teaspoon baking soda. 1 tablespoon cinnamon. 1 cup nonfat plain yogurt. 1 tablespoon vanilla.

-Preheat oven to 350-degrees F. -Puree DRAINED black beans in a blender. -Combine black bean puree and all but last 2 ingredients in a mixer bowl. -Mix at medium speed until combined. -Combine yogurt and vanilla into mixture. -Pour into 8X8 baking dish and bake for 20 minutes. -Remove from oven and sprinkle sugar substitute on top. -Bake for another 10 minutes (or until a toothpick pricked into center comes out clean). -Let cool completely.

no - salt - added black beans. egg. egg whites. sugar substitute. chocolate protein powder. baking powder. baking soda. cinnamon. nonfat plain yogurt. vanilla.

http://www.food.com/recipe/power-brownies-284708

Kittencal's Chicken Crescent Roll Casserole

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls. 1 (10 3/4 ounce) can cream of chicken soup, undiluted. 34 cup grated cheddar cheese (or any cheese of choice) or 34 cup swiss cheese (or any cheese of choice). 12 cup 18% table cream (or use whipping cream). 4 ounces cream cheese (very soft). 4 tablespoons butter (very soft but not melted). 12-1 teaspoon garlic powder (optional). 13 cup onion, finely chopped (can use green onions). 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey). 12-34 cup finely grated cheddar cheese. 12 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste). 12 teaspoon ground black pepper (or to taste). 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream. 1 -2 cup grated cheddar cheese (for topping).

Set oven to 350F. Butter a casserole dish (any size to hold crescent rolls). In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). Heat just until the cheese melts (do not boil). For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Pillsbury Refrigerated Crescent Dinner Rolls. cream of chicken soup. swiss cheese. 18% table cream. cream cheese. butter. garlic powder. onions. cooked chicken breasts. cheddar cheese. seasoning salt. ground black pepper. mayonnaise. cheddar cheese.

http://www.food.com/recipe/kittencals-chicken-crescent-roll-casserole-78814

BBQ Basting Sauce - Oriental Ginger

2 tablespoons sesame oil (can use 1 tablespoon each of sesame oil and cooking oil). 1 tablespoon soy sauce. 1 teaspoon brown sugar. 14 teaspoon ground ginger (I often add some finely grated fresh ginger).

Put ingredients in a bowl, mix to blend. Great grilling sauce to brush on your pork or chicken.

sesame oil. soy sauce. brown sugar. ground ginger.

http://www.food.com/recipe/bbq-basting-sauce-oriental-ginger-305766

Duck Egg Rolls

4 whole Duck Breasts. 2 Tablespoons Olive Oil, Divided. 1 Tablespoon Minced Ginger. 4 whole Chopped Garlic Cloves, Divided Use. 2 cups Shredded Cabbage. 1/2 cups Shredded Carrots. 3 whole Green Onions. 1/2 cups Red Pepper. 1/4 teaspoons Nutmeg. 8 ounces, weight Water Chestnuts. 1/2 cups Chicken Broth. 1 package Egg Roll Wraps, 12 Ounce Package. 3 cups Canola Oil For Frying The Egg Rolls.

1) Marinate duck breasts in a Ziploc bag adding 1 tablespoon olive oil, minced ginger and 2 chopped garlic cloves. Leave for 30 minutes. 2) In a bowl combine cabbage, carrots, onion, remaining garlic, red hot pepper, nutmeg and water chestnuts. 3) Remove duck from bag, chop and quickly fry in a hot skillet for about 3-5 minutes. Remove from heat, chop it up and set aside. Add 1/2 cup chicken broth to pan along with all vegetables and cook for about 3 minutes or until vegetables soften. Remove from heat and stir in duck meat. 4) Follow egg roll instructions on the back of the package. Youll do this by simply taking a few tablespoons of filling, adding it to the wrap, folding the bottom corner of the wrapper up over filling, folding sides in and rolling the rest up to form a roll. Simple. For Fried Egg Rolls: In a large skillet, heat oil to about 350 degrees (F) and place rolls flap side down. Turn rolls until golden brown, about 2-3 minutes per side. Remove and place on paper towels. Serve with your favorite dipping sauce. For Baked Egg Rolls: Heat oven to 400 degrees (F). Place rolls on a baking sheet coated with non-stick spray. Brush tops of egg rolls with olive oil and bake until golden brown. Keep an eye on them and turn every few minutes. Cook about 10-12 minutes. Serve with your favorite sauce.

duck breasts. olive oil. minced ginger. garlic cloves. cabbage. carrots. whole green onions. red peppers. nutmeg. water chestnuts. chicken broth. egg rolls.

http://tastykitchen.com/recipes/main-courses/duck-egg-rolls/

15-Minute Parmesan Pasta

8 ounces pasta, uncooked. 1 garlic clove, minced. 14 cup butter. 12 cup parmesan cheese, shredded.

Cook pasta as directed on package. Meanwhile, cook and stir garlic in butter in large saucepan on medium heat until tender but not browned. Add drained pasta to saucepan, mix lightly. Sprinkle with cheese; toss to coat. Serve immediately.

pasta. garlic clove. butter. parmesan cheese.

http://www.food.com/recipe/15-minute-parmesan-pasta-302815

Rosemary's Creamy Low Fat Chicken Soup

2 boneless skinless chicken breasts (May be frozen). 12 cups water. 2 cups low-fat milk. 12 cup low-fat sour cream. 3 tablespoons cornstarch. 8 garlic cloves, peeled & crushed. 1 12 cups red onions, chopped and divided. 1 12 cups carrots, thickly sliced. 1 cup golden potato, cut in small cubes. 1 cup corn. 12 cup fresh rosemary, chopped and divided in half or 4 tablespoons dried rosemary, divided in half. 2 tablespoons dried Italian herb seasoning, divided in half. 4 teaspoons dried thyme or 4 tablespoons fresh thyme, divided in half. 4 teaspoons garlic powder, divided in half. 4 teaspoons onion powder, divided in half. 1 tablespoon sea salt. 1 teaspoon white pepper. 2 bay leaves.

Fill Large soup pot (with tight-fitting lid) 2/3 full of water, should be around 12 cups. Add chicken, cover and bring to a Boil. Reduce heat to a slow simmer. Add garlic cloves & carrots, 1 cup onion, 1/4 cup Fresh Rosemary (or 2 Tbsp dried rosemary), 1 Tbsp dried Italian Herb Blend, 2 Tsp dried Thyme (or 2 Tbsp fresh Thyme), 2 Tsp Garlic Powder, 2 Tsp Onion Powder, Bay Leaves, Salt and White Pepper. Cover Pot and slowly simmer for 1-2 hours (more time = more flavor, cook at least until the chicken is cooked through and the juices run clear), stirring occasionally. Remove cooked chicken breasts (over a plate to catch the juices) QUICKLY slice lengthwise with a knife, and then shred the meat with a fork. Return meat and juices to pot. Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary). Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes. Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully. Add milk mixture to soup pot, along with the last pinch (about 1 Tsp) of fresh rosemary. Stir slowly but continuously, uncovered, over low heat just until it reaches a boil. Turn heat off and recover pot, allow to stand for 10 minutes. Serve and enjoy the goodness!

boneless skinless chicken breasts. water. low - fat milk. low - fat sour cream. cornstarch. garlic cloves. red onions. carrots. potatoes. corn. fresh rosemary. dried Italian herb seasoning. dried thyme. garlic powder. onion powder. sea salt. white pepper. bay leaves.

http://www.food.com/recipe/rosemarys-creamy-low-fat-chicken-soup-279445

Sweet Potato and Black Bean Salad

4 sweet potatoes, peeled and cubed. 1 red onion, chopped. 1/4 cup olive oil, divided. 2 jalapeno peppers, seeded and chopped. 1 clove garlic, minced. 2 limes, juiced. 1 (15 ounce) can black beans, rinsed and drained. 1 green bell pepper, finely chopped. 1 teaspoon salt. freshly ground black pepper to taste. 1/3 cup chopped cilantro.

Preheat oven to 400 degrees F (200 degrees C). Put sweet potato and red onion in a large bowl. Drizzle 2 tablespoons olive oil over the sweet potato mixture and toss to coat vegetables in oil; spread onto a baking sheet. Bake in preheated oven, turning occasionally, until browned on the edges, 30 to 40 minutes. Let roasted vegetables cool to room temperature. Puree jalapeno peppers, garlic, lime juice, and remaining olive oil in a blender or food processor until smooth. Transfer cooled roasted vegetables to a large bowl; add black beans and green bell pepper. Pour pureed jalapeno pepper mixture over the vegetable mixture and toss to coat; season with salt and pepper. Garnish salad with cilantro.

sweet potatoes. red onion. olive oil. jalapeno peppers. garlic clove. limes. black beans. green bell pepper. salt. fresh ground black pepper. cilantro.

http://allrecipes.com/recipe/sweet-potato-and-black-bean-salad/

Marinated Lamb Cutlets

12 cup barbecue sauce. 14 cup red wine. 1 tablespoon fresh rosemary, chopped. 1 onion, thinly sliced. 2 garlic cloves, thinly sliced. 12 lamb cutlets.

Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight. Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes. Season with pepper and garnish with chopped parsley.

barbecue sauce. red wine. fresh rosemary. onion. garlic cloves. lamb cutlets.

http://www.food.com/recipe/marinated-lamb-cutlets-140274

Pear-Apple Butter With Cardamom

3 pounds soft, ripe pears like Bartlett or Anjou, coarsely chopped with peel and core (10 cups). 2 pounds apples, coarsely chopped with peel and core (8 cups). 1/2 cup brandy. 180 grams light brown sugar (about 1 cup). 2 tablespoons lemon juice. 5 grams ground cardamom (about 1/2 teaspoon). Pinch fine sea salt. 1 teaspoon vanilla extract.

In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes. Run mixture through the fine mesh of a food mill to remove seeds and skin. Return puree to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla. If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.

apples. brandy. light brown sugar. lemon juice. ground cardamom. fine sea salt. vanilla extract.

http://cooking.nytimes.com/recipes/12762

Cabbage and Beef Soup

1 lb lean ground beef. 12 teaspoon garlic salt. 14 teaspoon garlic powder. 14 teaspoon black pepper. 3 cloves garlic, finely chopped. 14 cup chopped onion. 2 stalks celery, chopped. 1 (16 ounce) can kidney beans, undrained. 12 head cabbage, chopped. 1 (28 ounce) can diced tomatoes, liquid reserved. 1 can water. 4 beef bouillon cubes. chopped fresh parsley (, to garnish).

In large pot or dutch oven, brown beef and onion. Add all ingredients except parsley. Bring to boil. Reduce heat and simmer, covered, for 1 hour. You may add extra water if you like a thinner soup. Garnish with parsley to serve.

lean ground beef. garlic salt. garlic powder. black pepper. garlic cloves. onions. celery. kidney beans. cabbage. diced tomatoes. beef bouillon cubes. fresh parsley.

http://www.food.com/recipe/cabbage-and-beef-soup-21886

Fried Fresh Corn With Bacon Grease

sweet corn, Fresh, 6-8 ears, small (5-1/2-inch to 6-1/2-inch long). bacon grease, 2 tbsp. bacon, 2 medium slices, cooked. 12 cup water. butter, unsalted, 2 tbsp.

This takes a while to prepare as corn must be cleaned of husk and silk. Then slice corn off the cob. Cook 2 strips of bacon. retain 2 tablespoons of bacon grease, add corn and 1/2 cup of water, and 2 tablespoons of unsalted butter and cook till liquid is mostly gone. Season with salt and pepper as desired. Top with crumbled bacon and stir. Can add onions or peppers to enhance flavors.

sweet corn. bacon grease. bacon. water. butter.

http://www.food.com/recipe/fried-fresh-corn-with-bacon-grease-477981

Softest Soft Bread with Air Pockets Using Bread Machine

1 cup warm water (105 to115 degrees F/40 to 45 degrees C). 4 teaspoons honey. 2 teaspoons active dry yeast. 2 cups all-purpose flour. 4 teaspoons olive oil. 1/2 teaspoon salt.

Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer. Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.

warm water. honey. active dry yeast. all - purpose flour. olive oil. salt.

http://allrecipes.com/recipe/softest-soft-bread-with-air-pockets-using-bread-machine/

Vaca Frita (Cuban Shredded Beef)

2 lbs roast (I use a sirloin roast for less fat, but you can use chuck roast). 3 bay leaves. 4 tablespoons fresh lime juice. 4 tablespoons fresh lemon juice. 2 cloves garlic, finely minced. 4 tablespoons olive oil. 12 large onion, thinly sliced. fresh parsley, as desired.

Simmer roast with bay leaves in a Dutch oven on the stove until tender, about 1 to 1-1/2 hours. Cool at room temperature; reserve cooking water for another use if you wish. When beef is cool, shred and place in a glass container. Combine lime juice, lemon juice and garlic; mix into meat. Season with salt and pepper and marinate overnight. (The sirloin roast is excellent at"soaking up" the juices!) Next day, remove meat from marinade, squeezing excess liquid (if you need to; I normally don't) and fry in a large skillet in olive oil until slightly brown, about 10 to 15 minutes. Add thin onion slices and parsley and cook for another 10 to 15 minutes, until onion is tender and meat is well-browned. Squeeze more lime juice on meat and serve over rice.

roast. bay leaves. fresh lime juice. fresh lemon juice. garlic cloves. olive oil. onions. fresh parsley.

http://www.food.com/recipe/vaca-frita-cuban-shredded-beef-82219

Remarkable Rib-Eyes

4 (6 ounce) rib-eye steaks. 2 cups soy sauce. 4 cloves garlic, chopped.

Place steaks, soy sauce, and garlic in a large resealable plastic bag. Seal bag, and marinate 1 hour in the refrigerator, or overnight. Preheat grill for high heat. Lightly oil grill grate. Discard marinade, and place steaks on the grill. Cook steaks 7 minutes on each side, or to desired doneness.

rib eye steaks. soy sauce. garlic cloves.

http://allrecipes.com/recipe/remarkable-rib-eyes/

Mandarin Orange and Lettuce Salad

1/2 whole Medium Head Iceberg Lettuce, Chopped. 1/2 whole Head Greenleaf Lettuce, Chopped Or Torn. 1/2 bags (6 Oz. Bag) Fresh Baby Spinach, Roughly Chopped. 1 whole Cucumber, Quartered Lengthwise And Sliced. 1 whole Avocado, Peeled And Diced. 1/2 whole Red Pepper, Finely Diced. 1 can (11 Oz. Can) Mandarin Oranges, Drained. 1/2 cups Sliced Almonds (roasted With Honey, Optional). 13 cups Vegetable Oil. 13 cups Vinegar. 1/2 cups Sugar. 2 teaspoons Poppyseeds, Optional.

Blend the dressing ingredients together. Prepare all salad ingredients and toss together with dressing just before serving. This recipe can be doubled to serve a large crowd of 30-40 people.

head iceberg lettuce. green leaf lettuce. Baby Spinach. cucumber. avocado. red pepper. mandarin orange. sliced almonds. vegetable oil. vinegar. sugar. poppy seeds.

http://tastykitchen.com/recipes/salads/mandarin-orange-and-lettuce-salad/

Helen's Stuffed Celery

12 stalks celery, cut into 1 inch pieces. 1 (8 ounce) package cream cheese, softened. 8 ounces blue cheese, crumbled. 2 tablespoons Worcestershire sauce. 1 dash hot pepper sauce. 1 teaspoon lemon juice. 1/4 teaspoon ground black pepper.

Arrange celery pieces on a serving platter. In a medium-sized mixing bowl, combine cream cheese, blue cheese, Worcestershire sauce, hot pepper sauce, lemon juice and black pepper. Blend well. Stuff each piece of celery with the cheese mixture.

celery. cream cheese. blue cheese. Worcestershire sauce. hot pepper sauce. lemon juice. ground black pepper.

http://allrecipes.com/recipe/helens-stuffed-celery/

Cranberry Pear Crisp

2 cups fresh cranberries (this recipe is not for dried cranberries) or 2 cups frozen cranberries (this recipe is not for dried cranberries). 2 cups cored diced pears. 1 cup granulated sugar. 12 cup orange juice (preferable fresh-squeezed, from orange used for peel). 12 teaspoon ground cinnamon. 14 teaspoon ground allspice or 14 teaspoon ground mace. 14 cup brown sugar, packed. 3 tablespoons all-purpose flour. 1 teaspoon grated orange peel. 14 cup butter, cut into small cubes. 34 cup old-fashioned oatmeal or 34 cup quick-cooking oatmeal, uncooked. 34 cup chopped walnuts. whipping cream (optional). ice cream (optional).

Preheat oven to 350. Lightly grease a 1 1/2 quart casserole dish. Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish. In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit. Bake 50 minutes, or until golden brown. Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

fresh cranberries. pears. granulated sugar. orange juice. ground cinnamon. ground allspice. brown sugar. all - purpose flour. orange peel. butter. old - fashioned oatmeal. walnuts. whipping cream. ice cream.

http://www.food.com/recipe/cranberry-pear-crisp-330535

Hush Puppies

12 cup self-rising flour. 1 12 cups cornmeal. 12 teaspoon baking soda. 12 teaspoon baking powder. 1 large onion, finely chopped (I usually use more than one, but I like onions!). 1 cup buttermilk. 1 egg. peanut oil (for frying).

Combine all ingredients. Mix well. Will be rather thick, but that's what you want. Heat oil to 350F. Drop by spoonful into oil (it helps to have a glass of water on hand to dip the spoon into before dipping into batter. The batter will easily roll off the spoon). Let fry for about 5-6 minute on each side. Be sure to flip so that they brown evenly.

self - rising flour. cornmeal. baking soda. baking powder. onion. buttermilk. egg. peanut oil.

http://www.food.com/recipe/hush-puppies-101662

Open-Faced Liverwurst Sandwich

1 Tablespoon Dijon Mustard. 1 slice Large Marble Rye Bread, Cut In Half. 1/2 slices Swiss Cheese. 4 Tablespoons Liverwurst. 1/4 whole Red Onion, Thinly Sliced, To Your Liking. 1 slice Pickle.

Start by smearing the mustard onto your bread. Add a slice of Swiss cheese, then spread on the liver sausage. Top with very thinly sliced red onion, and top with a pickle. Thats it. Very simple ingredients with extremely complex flavors. Each bite packs this delight like no other. All worries about liverwurst go down the drain. That smoky, creamy texture is just balanced so well with the spicy mustard, the bite of the red onion, then the pickle that just brings it all back together. Try this. You will love it, and you might just want more and more of that liver sausage as the week goes on. Enjoy!

Dijon mustard. marbled rye bread. swiss cheese. liverwurst. red onion. pickles.

http://tastykitchen.com/recipes/main-courses/open-faced-liverwurst-sandwich/

Vegetarian Sloppy Joes

1 Tablespoon Olve Oil. 1 whole Medium Onion, Chopped. 1 whole Green Pepper, Chopped. 3 cups Short Grain Brown Rice, Cooked. 2 cans (16 Oz. Can) Mexican Style Pinto Beans. 1 teaspoon Cinnamon. 2 teaspoons Cayenne Pepper. 2 teaspoons Cumin. Salt And Pepper, to taste. 3/4 cups Hickory Smoke BBQ Sauce. 6 whole Whole Grain Buns.

Heat oil in a large skillet over medium-high heat. Add onion and green pepper; cook 2 to 3 minutes. Add rice, beans, spices and BBQ sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns with choice of toppings. Makes 4-6 servings.

oil. onion. green pepper. brown rice. Mexican style pinto beans. cinnamon. cayenne pepper. cumin. salt and pepper. barbecue sauce. whole grain buns.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-sloppy-joes/

Hungarian Goulash

1 tablespoon oil. 1 12 lbs boneless beef cubes. 1 (2 ounce) envelopelipton onion and mushroom soup mix or 1 (2 ounce) envelope onion soup mix. 1 12 tablespoons paprika. 1 (16 ounce) can stewed tomatoes. 2 tablespoons flour. salt. 1 cup water. 8 ounces pkge. broad egg noodles (cooked).

In Dutch Oven or large saucepan, heat oil and brown beef. Add onion mushroom soup mix and paprika blended with tomatoes. Simmer covered, stirring occasionally, 1 1/2 hours or until beef is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Serve with cooked noodles.

oil. boneless beef cubes. onion soup mix. paprika. stewed tomatoes. flour. salt. water. broad egg noodles.

http://www.food.com/recipe/hungarian-goulash-145253

Egg Drop Soup With Chicken - 2 Ww Pts.

4 cups low sodium chicken broth (use a good quality stock). 12 teaspoon soy sauce. 12 cup cooked chicken breast, chopped. 12 cup frozen green pea (baby peas are nice). 14 cup green onion, thinly sliced. 1 egg, lightly beaten.

In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again. Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set. Stir gently before ladling into bowls.

low sodium chicken broth. soy sauce. cooked chicken breasts. frozen green peas. green onions. egg.

http://www.food.com/recipe/egg-drop-soup-with-chicken-2-ww-pts-359802

Hearts of Palm Guacamole

1 (14 ounce) can hearts of palm, drained. 12-34 cup cilantro, packed. 2 -3 fresh garlic cloves, minced. 12 lemon, juice of. 1 tablespoon olive oil. 3 avocados. 1 teaspoon ground cumin, more to taste. 14 teaspoon salt, more to taste. 12 teaspoon ground black pepper, more to taste. 12 cup red onion, chopped (optional). 12 cup tomatoes, chopped (optional). jalapenos (if heat is desired) or cayenne pepper, to taste (if heat is desired).

Place hearts of palm, cilantro, minced garlic, lemon juice and olive oil in a medium bowl. Use an immersion blender to puree. A food processor or blender could be used also. Mash the avocados into the puree mix with the back of a fork. Stir in spices. Stir in tomato and onion and jalapeno or cayenne if desired. Use it just as you would regular guacamole.

hearts of palm. cilantro. fresh garlic cloves. lemons. olive oil. avocados. ground cumin. salt. ground black pepper. red onions. tomatoes. jalapenos.

http://www.food.com/recipe/hearts-of-palm-guacamole-244078

Easy Baked Omelets

1 dozen egg. 1 green pepper, chopped. 1 tomatoes, chopped. 12 onion, diced. 1 lb sausage, cooked. 2 cups cheese, shredded.

Preheat oven to 350. Spray muffin tin with non-stick cooking spray. Add one cracked egg to each tin and whisk the yolk. Add your toppings, saving the cheese for last. Bake 30 minutes or until eggs are completely cooked. Cool and serve.

eggs. green pepper. tomatoes. onions. sausage. cheese.

http://www.food.com/recipe/easy-baked-omelets-484719

Fusilli with Sausage, Ramps and White Wine

2 Tablespoons Olive Oil. 4 Italian Sausage Links. 1 box Fusilli Pasta, 16 Ounce Box. 1 bunch Ramps, Cleaned And Finely Chopped. 1- 1/2 cup White Wine. 2 teaspoons Crushed Red Pepper. 1 teaspoon Salt. 1 teaspoon Pepper.

Heat a medium size pan over medium heat with the 2 tablespoons of olive oil. Remove the sausage from the casing (you can easily do this by wetting the sausage link and cutting it with a knifethe inside of the link should easily come out). Tear the ground sausage into small pieces and put it in the pan. Thoroughly cook sausage until well browned, roughly 30-45 minutes. Always be careful to not under-cook pork. While the sausage cooking, heat a large pot of water over high heat. Generously salt your water. When the water is boiling, add the fusilli. Cook according to package instructions for al dente (depending on your pasta it could take 4-7 minutes). Once it is done, drain the pasta and put it in the pan with sausage and toss. Add the ramps, white wine, crushed red pepper, salt and pepper. Cook on medium until half of the wine has reduced. Buon appetito!

olive oil. Italian sausages. ramps. white wine. crushed red pepper flakes. salt. pepper.

http://tastykitchen.com/recipes/main-courses/fusilli-with-sausage-ramps-and-white-wine/

Edenton Tea Party Cakes

3 12 cups flour. 1 teaspoon vanilla. 1 teaspoon baking soda. 2 cups brown sugar. 12 teaspoon salt. 3 eggs. 34 cup butter.

Sift together flour, baking soda and salt. Set aside. Mix butter and vanilla until soft, then add the sugar, a little at a time, while continuing to cream the mixture. Beat in eggs, one at a time, then stir in flour mixture until mixed thoroughly. Divide dough in half, wrap in wax paper and chill for several hours. Roll out and cut with a cookie cutter. Bake on a greased cookie sheet at 400F for 5-8 minutes.

flour. vanilla. baking soda. brown sugar. salt. eggs. butter.

http://www.food.com/recipe/edenton-tea-party-cakes-254956

Company Potato Casserole

5 cups potatoes, peeled, cubed and cooked. 1 12 cups sour cream (12 oz). 1 14 cups swiss cheese, shredded, divided. 12 cup carrot, shredded. 14 cup onion, chopped. 2 tablespoons minced fresh parsley. 1 teaspoon salt. 12 teaspoon dill weed. 14 teaspoon pepper. 14 teaspoon paprika.

In a bowl, combine the potatoes, sour cream, 1 cup cheese, carrot, onion, parsley, salt, dill and pepper. Transfer to a greased 8-in. square baking dish. Sprinkle with the paprika and remaining cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

potatoes. sour cream. swiss cheese. carrots. onions. fresh parsley. salt. dill weed. pepper. paprika.

http://www.food.com/recipe/company-potato-casserole-248998

Italian Stuffed Tuna Sandwich (Ww)

4 cups lettuce, shredded. 8 ounces solid white tuna, water-packed, chunks drained flaked. 1 medium red onion, very thinly sliced. 1 tablespoon capers, rinsed drained. 3 tablespoons balsamic vinegar. 1 tablespoon olive oil. 1 teaspoon olive oil. 1 garlic clove, minced. 1 teaspoon dried oregano. 12 teaspoon fresh ground black pepper. 14 teaspoon salt. 1 loaf Italian bread (8 ounces). 2 medium tomatoes, sliced.

To prepare salad, in medium bowl, combine lettuce, tuna, onion and capers; set aside. To prepare dressing, in small jar with tight-fitting lid or small bowl, combine vinegar, oil, garlic, oregano, pepper and salt; cover and shake well or, with wire whisk, blend until combined. Pour dressing over salad; toss to combine. Split bread lengthwise almost all the way through; spread open. Line bottom half of bread with tomatoes; top evenly with salad mixture. Replace top half of bread to enclose. Wrap tightly in plastic wrap; refrigerate 2 hours, until chilled and flavors are blended. Cut loaf crosswise, through plastic wrap, into 4 equal portions. SERVING (ONE-FOURTH OF LOAF) PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 Protein, 2 Breads. PER SERVING: 310 Calories, 8 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 759 mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 102 mg Calcium; 6 points.

lettuce. solid white tuna. red onion. capers. balsamic vinegar. olive oil. olive oil. garlic clove. dried oregano. fresh ground black pepper. salt. Italian bread. tomatoes.

http://www.food.com/recipe/italian-stuffed-tuna-sandwich-ww-276741

Huevos Rancheros

20 Corn Tortilla Chips, Or As Desired. 1 cup Southwest Salsa. 1/2 cups Shredded Cheddar Cheese. 4 whole Eggs. Salt And Pepper. Guacamole (optional For Serving).

Place a layer of tortilla chips (about 10) on a microwave safe plate, cover with about 1/4 cup of salsa and 1/8 cup of shredded cheese. Microwave for 30 seconds or until cheese is melted, repeat with the second plate. Meanwhile, in a skillet over medium heat, fry the eggs with a little salt and pepper. Fry them according to your preference (I like mine over easy to over medium). Place 2 eggs on each plate on top of the nachos, top the eggs with more salsa and shredded cheese then cover the plate with a pan lid and let the cheese melt. Top the eggs with guacamole as desired and serve.

corn tortilla chips. salsa. shredded cheddar cheese. eggs. salt and pepper. guacamole.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/huevos-rancheros-10/

Pearl Tapioca Pudding Brulee With Boiled Peanuts

2 cups pearl tapioca. 8 egg yolks. 8 egg whites. 4 cups sugar, plus extra for bruleeing. 2 teaspoons vanilla extract. 1 vanilla bean, split. 1 gallon milk. Boiled peanuts.

Bring milk, 1/2 the sugar, vanilla, yolks and tapioca to a simmer and cook till tapioca is done. Whip egg whites with remaining sugar to soft peaks. Fold egg whites into tapioca and let cool. Divide among dishes and sprinkle generously with sugar. Brulee with a kitchen torch until caramelized and crisp, then top with boiled peanuts and serve.

pearl tapioca. egg yolks. egg whites. sugar. vanilla extract. vanilla bean. milk. peanuts.

http://www.foodrepublic.com/recipes/pearl-tapioca-pudding-brulee-with-boiled-peanuts/

Hummus; Jalapeno Flavored

1 -2 garlic clove. 1 (16 ounce) can chickpeas. 34 teaspoon salt. 14 cup oil. 14 cup jalapeno pepper, sliced. 1 tablespoon lemon juice.

Place garlic, and jalapeno in a food processor and blend until very smooth. Pour the chic peas, and salt in and blend again until smooth. Add the oil and lemon juice and blend until creamy smooth.

garlic cloves. chickpeas. salt. oil. jalapeno peppers. lemon juice.

http://www.food.com/recipe/hummus-jalapeno-flavored-498778

Greek Country Salad

2 heads romaine lettuce. 1 cucumber. 1 bell pepper (optional). 4 ounces feta cheese, cubed. 4 ounces black olives. 12 cup olive oil. 14 cup lemon juice. 1 garlic clove, crushed. 14 teaspoon salt. 14 teaspoon ground black pepper.

Wash the lettuce thoroughly and blot dry. Cut the cucumber into quarters lengthways, then into bite-size pieces. Halve the pepper, if using, remove core and seeds and cut into thick slices. Tear the lettuce into bite-sized pieces and place in serving bowl with cucumber, pepper, feta cheese and olives. Combine the oil, lemon juice, crushed/minced garlic, and black pepper, whisking until thick. Pour over salad, toss gently, serve immediately.

romaine lettuce. cucumber. bell pepper. feta cheese. black olives. olive oil. lemon juice. garlic clove. salt. ground black pepper.

http://www.food.com/recipe/greek-country-salad-241086

Chicken With Roasted Lemon and Rosemary Sauce

1 12 lbs tiny new potatoes. 2 large lemons. 14 cup extra virgin olive oil. 18 cup extra virgin olive oil, for burshing lemons. salt & freshly ground black pepper. 4 boneless chicken breasts, skin on. 1 tablespoon garlic, minced. 2 cups low sodium chicken broth, boiled until reduced by half. 1 teaspoon fresh rosemary, finely chopped. 1 tablespoon fresh flat-leaf parsley, finely chopped. 1 tablespoon butter, unslated (optional).

Preheat oven to 450 degrees. Fill a pot with cold salted water, add potoates and bring to a boil for about 20 minutes or just until tender; drain and let cool, but do not peel. Cut in half and set aside. Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Place lemons, flesh side up, in a flameproof baking dish, brush with olive oil, and season with salt and pepper. Broil lemons 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Pushing the pulp through the sieve Discard the lemon shells. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large oven proof saute pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter. Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done, remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken. Return the pan to medium-high heat and add the garlic. Sauti briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.

tiny new potatoes. lemons. extra virgin olive oil. extra virgin olive oil. salt & freshly ground black pepper. boneless chicken breasts. garlic. low sodium chicken broth. fresh rosemary. fresh flat - leaf parsley. butter.

http://www.food.com/recipe/chicken-with-roasted-lemon-and-rosemary-sauce-177872

Algerian Lentil Soup (Chorba Adas)

1 onion, finely chopped. 2 carrots, finely chopped. 2 sticks celery, finely chopped. 3 garlic cloves, crushed. 3 tomatoes, chopped. 12 teaspoon turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 150 g green lentils. 2 pints vegetable stock. 1 lemon. 1 bunch coriander, chopped.

Saute the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes. Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft. Squeeze on the lemon and add the chopped Corriander.

onion. carrots. celery. garlic cloves. tomatoes. turmeric. ground cumin. ground coriander. green lentils. vegetable stock. lemon. coriander.

http://www.food.com/recipe/algerian-lentil-soup-chorba-adas-498369

Sunrise Smoothie

6 ounces vanilla yogurt. 4 ounces orange juice. 12 cup crushed ice.

Combine all ingredients in blender. Process until desired consistency.

vanilla yogurt. orange juice. ice.

http://www.food.com/recipe/sunrise-smoothie-385077

Kaitlin's Delicious Banana Muffins

12 cup margarine. 34 cup sugar. 2 eggs. 1 teaspoon vanilla. 3 mashed bananas. 2 cups flour. 1 teaspoon baking soda. 1 teaspoon salt. 12 cup chocolate chips.

Beat margarine, sugar, eggs, vanilla and bananas together. Add remaining ingredients; mix lightly. Fill muffin pan 3/4 full. Bake 25 mins 350 degree Farenheit oven.

margarine. sugar. eggs. vanilla. mashed bananas. flour. baking soda. salt. chocolate chips.

http://www.food.com/recipe/kaitlins-delicious-banana-muffins-183499

Asian Pear and Strawberry Smoothie

1/2 cup ice. 1 Asian pear, cored and cubed. 2 large strawberries, hulled. 2/3 cup vanilla fat-free yogurt. 1/4 cup fat-free milk. 2 teaspoons white sugar.

Place the ice, Asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth.

ice. Asian pear. strawberries. non - fat vanilla yogurt. nonfat milk. white sugar.

http://allrecipes.com/recipe/asian-pear-and-strawberry-smoothie/

Polletto Alla Diavola

1 (24- ounce) baby chicken. 1 whole lemon, cut in half. 1 cup baby arugula. 3 slices rustic bread. 1 1/2 tablespoons lemon juice. 4 ounces extra virgin olive oil. 1/2 teaspoon hot pepper flakes. pinch of oregano. salt and fresh cracked peper. 4 tablespoons butter. 1 tablespoon lemon juice. 1/2 teaspoon parsley, chopped. 1/2 head roasted garlic. 1/2 teaspoon hot pepper flakes.

Combine all marinade ingredients, pour over chicken in a baking dish, cover and refrigerate overnight. Remove chicken from marinade and grill over low heat, alongside face-down lemon halves, brushing with oil until skin is well browned and cooked through, approximately 15 minutes; juices should be clear. Season again with salt and pepper. Just before serving, brush with lemon butter. Place arugula on bottom of plate, place bread on top; place chicken and any remaining butter on top. Garnish with grilled lemon halves.

baby chickens. lemon. baby arugula. bread. lemon juice. extra virgin olive oil. hot pepper flakes. oregano. pepper. butter. lemon juice. parsley. roasted garlic. hot pepper flakes.

http://www.foodrepublic.com/recipes/polletto-alla-diavola-recipe/

Clear Fruit Glaze for Cakes

12 cup sugar. 2 tablespoons cornstarch (corn flour). 1 cup fruit juice. 2 tablespoons corn syrup.

Bring the sugar and 1/2 cup juice to a boil. Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick. Stir in the corn syrup. Bring back to a boil and remove from heat. Cool and drizzle over cake.

sugar. cornstarch. fruit juice. corn syrup.

http://www.food.com/recipe/clear-fruit-glaze-for-cakes-159419

Stuffed Tomatoes #A1

1 14 lbs ground turkey. 1 bunch fresh spinach, stems removed. 4 ounces goat cheese. 14 cup A.1. Original Sauce. 18 teaspoon black pepper. 1 -3 teaspoon flour. 6 large tomatoes (hot house).

Cook ground turkey in large skillet. Before turkey is completely done, add fresh spinach. Stir in goat cheese, A-1 sauce and black pepper. Cook the turkey mixture until fulled done. Add 1-3 teaspoons of flour to absorb any liquid in skillet. Cook additional 2-3 minutes. Stuff turkey mixture into 6 hot house tomatoes which have been washed, tops cut off and insides scooped out.

ground turkey. fresh spinach. goat cheese. black pepper. flour. tomatoes.

http://www.food.com/recipe/stuffed-tomatoes-a1-518034

San Francisco Treat: Deli Boards Sauerkraut Balls

1 onion, chopped. 2 cups corned beef, cubed. 2 cups sauerkraut, drained. 1 cup cream cheese. 1 tablespoon unsalted butter. 6 slices rye bread (day-old is best). canola or vegetable oil for frying. 3 eggs. Salt and pepper.

Saute the onion in the unsalted butter until golden brown, then allow to cool. Add sauerkraut and corned beef to food processor. Blend for 20 seconds, but don't overdo it. You want the mixture to remain chunky. Add mixture to onions and mix well. Add cream cheese, remove pan from stovetop and allow to cool. Using your hands, roll the cooled mixture into one-inch balls. Beat the eggs in a bowl and season well with salt and pepper. Toast bread until crispy, and process until ground to preference we prefer a fine bread crumb. Season with salt and pepper. Dip balls on egg mixture and roll in rye crumbs until completely coated. Fry at 350F until golden brown, about 2 or 3 minutes. Serve with Cleveland Stadium mustard for dipping.

onion. corned beef. sauerkraut. cream cheese. unsalted butter. rye bread. vegetable oil. eggs. salt and pepper.

http://www.foodrepublic.com/recipes/san-francisco-treat-deli-boards-sauerkraut-balls/

Aussie Breakfast Egg Mess

1 tablespoon butter. 1/2 cup diced onion. 1/2 cup diced green bell pepper. 1/2 cup sliced fresh mushrooms. 1/2 cup diced bacon. 4 eggs, lightly beaten. salt and ground black pepper to taste. 1/2 cup diced ripe tomato. 1/2 cup freshly grated Parmesan cheese. 1 tablespoon ketchup (optional).

Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl. Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup.

butter. diced onions. green bell peppers. fresh mushrooms. bacon. eggs. salt & fresh ground pepper. tomatoes. parmesan cheese. ketchup.

http://allrecipes.com/recipe/aussie-breakfast-egg-mess/

Roasted Tomatillo Salsa

12 lb tomatillo, husked and rinsed. 1 head garlic, with the top 1/4 removed. 1 red pepper. 1 yellow pepper. 1 jalapeno, stemmed, seeded and minced (this is where I differ greatly, I use 3 pablano peppers instead). 1 -2 tablespoon olive oil. salt & pepper. 12 cup minced onion (I prefer red). 1 lemon, juice of. 1 lime, juice of.

Heat oven to 400. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle with the olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15-20 minutes. Remove from oven and place the tomatillos in a food processor. Squeeze the garlic cloves in the food processor. Peel, seed the peppers and place in the food processor. Add onions, juice of lemon and lime to the veggies. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper.

tomatillos. garlic. red pepper. yellow pepper. jalapeno. olive oil. salt & pepper. onions. lemon. lime.

http://www.food.com/recipe/roasted-tomatillo-salsa-170522

Blueberry Swirl Ice Cream Pie with Hazelnut Crust

1- 1/2 cup Graham Cracker Crumbs (about 8 Graham Crackers). 1/2 cups Chopped Hazelnuts. 6 Tablespoons Unsalted Butter, melted. 1- 1/2 cup Fresh Blueberries. 2 Tablespoons Sugar. 3 Tablespoons Water. 1 Tablespoon Fresh Lemon Juice. 2 pints Vanilla Ice Cream, Softened. Optional Garnish: Fresh Blueberries.

For the crust, preheat oven to 350 degrees F. In the bowl of a food processor, combine graham crackers and chopped hazelnuts. Pulse until the graham crackers are fine crumbs. Add melted butter and pulse again until the mixture starts to hold together. Coat a 9-inch pie dish with cooking spray. Press the graham cracker mixture onto the bottom and up the sides of the dish. Bake until the crust is set and golden brown, about 10 minutes. Cool completely. For the blueberry compote: In a medium saucepan, combine blueberries, sugar, water and lemon juice. Bring to a boil, then reduce heat and simmer until the blueberries start to pop, about 10 minutes. Cool completely. The rest: Gently spread 1 pint of softened vanilla ice cream into the bottom of the cooled crust. Spread half of the cooled blueberry mixture over the ice cream. Place in the freezer until the blueberry mixture is set, about 30 minutes. Then remove it from the freezer and spread remaining ice cream over the blueberry layer. Place dollops of the blueberry mixture on top of the ice cream and swirl with a large skewer to create a marbled effect. Place in the freezer and let set completely, at least 2 hours. When you are ready to serve: Remove the pie from the freezer and let sit at room temperature until slightly softened, about 10 minutes. Cut into wedges and serve.

graham cracker crumbs. hazelnuts. unsalted butter. fresh blueberries. sugar. water. fresh lemon juice. vanilla ice cream. fresh blueberries.

http://tastykitchen.com/recipes/desserts/blueberry-swirl-ice-cream-pie-with-hazelnut-crust/

Shaved Parmesan, Fennel and Avocado Salad

3 tbsp. (45) olive oil. 2 tbsp. (30) lemon juice, freshly squeezed. 1/2 tsp. (2) ground white pepper salt to taste. 1 md. fennel bulb, cut in half horizontally and cut into paper thin slices. 1 avocado. 1/4 cup (50) flat leaf parsley. 1/4 cup (50) Tre Stelle Parmigiano Reggiano Cheese shavings.

In a small bowl whisk together olive oil, lemon juice, white pepper and salt; set aside. Peel and slice avocado. Place the fennel slices, avocado and parsley in a medium salad bowl or two individual salad plates. Drizzle with dressing and top with Parmigiano Reggiano shavings. Makes 2 servings *Using a vegetable peeler shave slices of Parmigiano Reggiano; set aside or refrigerate until ready to use.

olive oil. lemon juice. white pepper. fennel bulb. avocado. flat leaf parsley.

http://www.foodgeeks.com/recipes/22150

Pumpkin Samsa

4- 3/4 cups All-purpose Flour. 1- 1/2 Tablespoon Salt. 1- 1/2 cup Warm Water. 2 whole Eggs. 4 Tablespoons Butter. 15 ounces, weight Pumpkin Puree. 1 whole Onion, Diced. 6 whole Small Sage Leaves, Minced. 6 cloves Garlic, Minced. 1/4 cups Plain Greek Yogurt. 1/4 cups Butter. 18 cups Brown Sugar. 1/4 cups Pecans, Chopped. Salt And Pepper, to taste.

For the dough: Add the flour to a large mixing bowl. Set aside. Next dissolve the salt in the warm water. Set aside. Whisk the eggs and beat them into the flour. Gradually mix the salt water into the flour until the dough holds together. Form the dough into a ball and set aside, covered, for about 20 to 30 minutes. While the dough rests mix together all of the filling ingredients adding salt and pepper to taste. Preheat the oven to 350F. Return to the dough and roll it out on a lightly floured surface until its 1/4-inch thick. Spread a thin layer of melted butter over the top of the dough and roll it into a log. Cut the log into 2-inch sections and roll each section until 1/4-inch thick. Add 2 to 3 tablespoons of pumpkin filling to the center of each rolled out section. Fold sections together to seal. Place the pumpkin samsas on a parchment lined baking sheet, seal-side down, and bake for 50 to 60 minutes, or until dough is golden brown and cooked through.

all - purpose flour. salt. warm water. eggs. butter. pumpkin puree. onion. sage leaves. garlic cloves. Greek yogurt. butter. brown sugar. pecans. salt and pepper.

http://tastykitchen.com/recipes/main-courses/pumpkin-samsa/

Pistachio Coconut Butter

1/2 cups Shelled Pistachios. 3 Tablespoons Shredded Unsweetened Coconut. 1 Tablespoon Maple Syrup. 1/2 teaspoons Vanilla. 1 Tablespoon Coconut Oil.

Add pistachios to a food processor and pulse until they become crumbs. Add in coconut and process until smooth. You may need to turn the food processor off and scrape down the sides a few times. Add in vanilla and maple syrup and pulse a couple of times to mix. Then add in coconut oil 1 teaspoon at a time until desired consistency is reached. Garnish with additional coconut. Use as a dip for fruit or whatever your heart desires!

shelled pistachios. unsweetened coconut. maple syrup. vanilla. coconut oil.

http://tastykitchen.com/recipes/condiments/pistachio-coconut-butter/

Coconut Red Curry With Tofu

14 ounces extra-firm tofu. 1 tablespoon peanut or safflower oil. 1-inch ginger root, peeled and minced. 2 shallots or 1 small onion, minced. 2 garlic cloves, minced. 1 Thai chile or 2 serrano peppers, seeded and thinly sliced. 2 tablespoons chopped cilantro stems. 8 ounces cremini mushrooms, quartered. 1/2 teaspoon sea salt, more to taste. 3 tablespoons prepared red curry paste. 1 cup unsweetened coconut milk. 2 teaspoons Asian fish sauce. Zest and juice of 1 lime. 1 cup snow peas. Basil and/or cilantro leaves, for garnish. Brown or white rice, for serving.

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes. Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and saute until tender, about 5 minutes. Add mushrooms and saute until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

extra firm tofu. safflower oil. gingerroot. shallots. garlic cloves. Thai chile. cilantro stems. cremini mushrooms. sea salt. red curry paste. unsweetened coconut milk. fish sauce. limes, juice and zest of. snow peas. basil. white rice.

http://cooking.nytimes.com/recipes/1016196

GAL Muffins

1 12 cups all-purpose flour. 1 12 teaspoons baking powder. 12 teaspoon baking soda. 1 lemon, juice and zest. 2 tablespoons fresh ginger, chopped. 12 cup apricot jam. 12 cup wheat germ. 2 eggs. 1 cup milk. 14 cup canola oil.

Pre heat oven to 375 degrees Fahrenheit Grease a 12 cup muffin pan and set aside In a small bowl grate lemon zest and ream lemon juice into a separate bowl Chop ginger into fine pieces and add to the lemon zest In a large bowl combine milk and eggs together stirring until eggs are light and frothy Add wheat germ, lemon juice, zest, ginger, oil and apricot jam to the egg mixture and mix well with wire whisk until everything is thoroughly combined. Combine the dry ingredients together and whisk into the wet mixture and mix well. Pour batter into muffin cups filling 2/3 full and place in pre heated oven for 20 minutes or until lightly browned on top of muffin Remove from oven and wait 5 minutes before taking out of muffin container and placing on a serving platter.

all - purpose flour. baking powder. baking soda. lemon. fresh ginger. apricot jam. wheat germ. eggs. milk. canola oil.

http://www.food.com/recipe/gal-muffins-501883

Awesome Grilled Pizza

2 cups bread flour. 1 tablespoon whole wheat flour. 2 tablespoons sugar. 1 14 teaspoons salt. 1 teaspoon instant fast rising yeast. 1 cup water. 2 tablespoons extra virgin olive oil. 13 cup oil. 4 minced garlic cloves. 1 pinch red pepper flakes. 1 12 lbs roma tomatoes. 34 teaspoon salt. 2 cups shredded italian fontina. 34 cup grated parmesan cheese. fresh basil.

IN food processor, blend first five ingredients. Mix oil and water and with processor running, drizzle until dough pulls away from the sides of the bowl. ( May not take full amount, dough should be sticky). Place dough in oiled bowl covered in plastic wrap and leave for 2 hours. Gently pat and divide into four balls. Cover with plastic wrap on floured parchment paper and let rest for 15 minutes. Meanwhile, core, seed, and chop tomatoes then place in colonder with 3/4 Tsp of salt. Let drain 20 minutes. Heat oil in saucepan with garlic and red pepper until simmering then remove from heat and set aside. Mix the two cheeses in bowl. Roll out dough to 9 by 9" circles. Place on floured sheetpan with parchment between to take to grill. Grill 2-4 minutes until browned on one side. Put grilled side up and bring back inside. Brush liberally with oil mixture, top with cheese and tomatoes, and put it back on the grill,closed,(raw side down) until cheese it melted. Sprinkle with fresh basil>.

bread flour. whole wheat flour. sugar. salt. fast rising yeast. water. extra virgin olive oil. oil. minced garlic cloves. red pepper flakes. roma tomatoes. salt. fontina. parmesan cheese. fresh basil.

http://www.food.com/recipe/awesome-grilled-pizza-178344

Bread Pudding

12 cup raisins. 12 cup brandy or 12 cup water. 14 cup butter or 14 cup margarine, melted. 8 -10 slices dry bread. 1 cup packed brown sugar. 1 teaspoon cinnamon. 14 teaspoon allspice. 3 eggs. 14 teaspoon salt. 1 teaspoon vanilla. 3 cups milk, scald & cooled.

Cover raisins with brandy or water. Set aside. Melt butter or margarine. Break up bread, set aside. Combine brown sugar, cinnamon, allspice. Reserve 3 tablespoons of this mixture for topping. Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way. Toss bread with remaining sugar mixture. Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish. Drain raisins, place 1/2 raisins over bread crumbs. Repeat layers. Combine egg, salt, and vanilla in a bowl. Beat for 1 minute. Add milk slowly. Pour over mix in dish. Let stand for 5 minutes. Sprinkle reserved sugar mix on top. Bake at 325F for 45 to 50 minutes.

raisins. brandy. butter. dry bread. brown sugar. cinnamon. allspice. eggs. salt. vanilla. milk.

http://www.food.com/recipe/bread-pudding-16136

Coconut Soup With Chicken, Galanga Root : Tom Kha Kai

1 cup water or 1 cup chicken broth. 2 chicken breasts. 12 cup coconut milk. 4 sliced thinly galangal. 12 onion, cut in 4 chunks. 1 -2 red Thai chile, bruised. 5 -7 mushrooms. 12 teaspoon salt. 1 tablespoon fish sauce.

Put the chicken broth or water into the pot and bring to boil over medium to medium high heat. Add salt, lemongrass, galanga allow to simmer for 10 minutes Reduce the medium heat. Add sliced chicken in to the pot- do not stir until the soup boils again to avoid the releasing it's smell. Add flavor by fish sauce and lime juice. Store and taste should be sour first, not too creaminess. Serve with hot boil rice. BON APPETIT.

water. chicken breasts. coconut milk. galangal. onions. red Thai chile. mushrooms. salt. fish sauce.

http://www.food.com/recipe/coconut-soup-with-chicken-galanga-root-tom-kha-kai-520696

Fresh Tomato-Basil-Asparagus Pasta Salad

1 (16 ounce) package bow tie pasta. 1 lb fresh asparagus. 1 cup bottled lemon vinaigrette. 1 (1 ounce) package fresh basil, chopped. 1 pint grape tomatoes, halved. salt and pepper.

Cook pasta according to package directions, adding asparagus, cut into 2" pieces, during the last 2 minutes of cooking time. Drain and rinse under cool water. Stir together 1 cup bottled lemon vinaigrette and chopped basil. Pour 3/4 cup of dressing over pasta mixture. Stir in tomatoes, and salt and pepper to taste. COver and chill 1 hour. Toss with remaining dressing just before serving. Garnish with additional freshly basil.

bow tie pasta. fresh asparagus. lemon vinaigrette. fresh basil. grape tomatoes. salt and pepper.

http://www.food.com/recipe/fresh-tomato-basil-asparagus-pasta-salad-177537

Rib-Eyes With Whiskey Blue Cheese Sauce and Mushrooms

2 (10 ounce) rib eye steaks. salt and pepper. 2 -4 tablespoons oil. 2 -4 tablespoons butter (no substitutes). 1 small onion, sliced. 1 -2 tablespoon minced fresh garlic. 34 lb sliced button mushroom (can use less). 34 cup beef broth. 14 cup whiskey or 14 cup brandy. 1 cup crumbled blue cheese. 14-13 cup crumbled blue cheese.

Place the steaks in a shallow dish. Rub the steaks well in oil on both sides, then season with salt and pepper. Let stand at room temperature for 1 hour (no less! ). Melt butter in a heavy skillet over medium heat. Add in onion slices and garlic; saute for about 3-4 minutes or until softened. Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes). In another skillet heat a couple tablespoons oil over medium heat. Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare). Transfer the steaks to a plate and tent loosely with foil to keep warm. Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan. Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes). Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute). Season the sauce with salt and pepper. Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.

rib eye steaks. salt and pepper. oil. butter. onion. fresh garlic. button mushrooms. beef broth. whiskey. blue cheese. blue cheese.

http://www.food.com/recipe/rib-eyes-with-whiskey-blue-cheese-sauce-and-mushrooms-150139

Pear, Mushroom and Pomegranate Stuffing

1 tablespoon olive oil. 10 ounces cremini mushrooms. 2 celery stalks, chopped. 8 large sage leaves. 2 tablespoons fresh thyme, chopped. 1 demi whole-wheat baguette (about 8 oz), cut into 1-inch cubes. 1 large Anjou or Bartlett pear, cored and cubed. 1/4 cup pitted prunes, chopped. 1 cup low-sodium chicken broth. 1 cup pomegranate juice.

Heat oven to 350F. Heat oil in a large skillet over high heat. Cook mushrooms, celery, sage and thyme, stirring often, until mushrooms and celery soften, 6 to 8 minutes; season with salt and pepper. Transfer to a bowl; add baguette cubes, pear, prunes, broth and juice. Mix well and let rest until bread absorbs liquid. Transfer to an 8" x 8" baking dish; cover with foil. Bake 40 minutes, remove foil and bake until stuffing puffs up, about 5 minutes.

olive oil. cremini mushrooms. celery ribs. sage leaves. fresh thyme. whole wheat baguette. bartlett pear. pitted prunes. low sodium chicken broth. pomegranate juice.

http://www.epicurious.com/recipes/food/views/pear-mushroom-and-pomegranate-stuffing-361890

Spinach Stuffed Artichoke Bottoms

6 artichoke bottoms. 1 12 lbs spinach. 14 teaspoon salt. 2 tablespoons unsalted butter. 14 cup grated swiss cheese. 1 tablespoon unsalted butter. 1 tablespoon flour. 1 cup milk. 14 teaspoon salt. 18 teaspoon ground black pepper. 1 dash nutmeg. 13 cup heavy cream. 2 tablespoons grated parmesan cheese.

Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking. Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms. Spinach Saute:. Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Saute just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach. Gratin Sauce:. Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat. Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.

artichoke bottoms. spinach. salt. unsalted butter. swiss cheese. unsalted butter. flour. milk. salt. ground black pepper. nutmeg. heavy cream. parmesan cheese.

http://www.food.com/recipe/spinach-stuffed-artichoke-bottoms-136685

Apricot Balls

1/2 pound dried apricots. 1/2 cup brown sugar. 1/2 cup flaked coconut. 1/2 (14 ounce) can sweetened condensed milk. 1 cup flaked coconut for rolling.

Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

dried apricots. brown sugar. flaked coconut. sweetened condensed milk. coconut.

http://allrecipes.com/recipe/apricot-balls/

Summer Berry Pudding

2 pints strawberries, hulled, quartered. 2 pints blueberries. 2 pints blackberries. 2 pints raspberries. 1 cup plus 2 tablespoons sugar. 1 vanilla bean, split lengthwise. 1 1-pound loaf brioche or challah bread, cut crosswise into 1" slices. 6 tablespoons unsalted butter, room temperature. 1/2 teaspoon ground cinnamon. Special equipment: A 9"-10"-diameter springform pan.

Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside. Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices. Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days. Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.

strawberries. blueberries. blackberries. raspberries. sugar. vanilla bean. brioche bread. unsalted butter. ground cinnamon.

http://www.epicurious.com/recipes/food/views/summer-berry-pudding-367176

Pungent Tomato Sauce With Capers and Vinegar

2 tablespoons extra virgin olive oil. 1/2 medium onion, finely chopped. 1 large garlic clove, minced. 1 pound fresh tomatoes, grated, or 1 can chopped tomatoes. 1 basil sprig. 1 tablespoon capers, rinsed and finely chopped. Salt. freshly ground pepper to taste. 1 tablespoon red wine vinegar or sherry vinegar (more to taste). 1 to 2 tablespoons minced parsley or slivered basil (optional).

Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

extra virgin olive oil. onion. garlic clove. chopped tomatoes. basil sprig. capers. salt. fresh ground pepper. red wine vinegar. parsley.

http://cooking.nytimes.com/recipes/1014187

Healthy Blueberry Milkshake

3 -4 ounces bananas, sliced. 3 -4 ounces blueberries or 3 -4 ounces frozen blueberries. 3 -4 ounces yogurt. 6 -7 fluid ounces milk.

Place all ingredients into a blended. Blend until smooth. Alternatively, blend in a tall 16-17 fl oz cup using a stick blender.

bananas. blueberries. yogurt. milk.

http://www.food.com/recipe/healthy-blueberry-milkshake-373919

Cherry-Almond Clafouti

1/2 cup whole almonds (about 2 ounces). 1 1/4 cups whole milk. 1 tablespoon plus 1/2 cup sugar. 8 ounces dark sweet cherries, pitted, halved (about 2 cups). 3 large eggs, room temperature. 1/2 teaspoon almond extract. Pinch of salt. 1/4 cup all purpose flour. Powdered sugar.

Blend almonds in processor until ground but not pasty. Transfer to small saucepan; add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Preheat oven to 375F. Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish. Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely. Can be made 6 hours ahead. Let stand at room temperature. Lightly dust clafouti with powdered sugar and serve.

whole almonds. whole milk. sugar. dark sweet cherries. eggs. almond extract. salt. all - purpose flour. powdered sugar.

http://www.epicurious.com/recipes/food/views/cherry-almond-clafouti-235167

Italian Style Skillet Zucchini

2 tablespoons vegetable oil. 4 medium zucchini. 1 large onion, chopped. 12 cup vegetable stock or 12 cup chicken stock or 12 cup water. 2 medium tomatoes, coarsely chopped. 14 cup fresh basil or 1 tablespoon dried basil. 2 garlic cloves, minced. 14 teaspoon pepper. 14 cup grated parmesan cheese.

Cut zucchini in half lengthwise into 1/2 inch slices. In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown. Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp. In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute. Sprinkle with cheese.

vegetable oil. zucchini. onion. vegetable stock. tomatoes. fresh basil. garlic cloves. pepper. parmesan cheese.

http://www.food.com/recipe/italian-style-skillet-zucchini-68670

Creamy Pasta Primavera

4 ounces spaghetti. 1/3 cup butter, divided. 1/2 cup chopped green onions. 1/4 cup sliced green bell pepper. 1/4 cup sliced red bell peppers. 1 (4 ounce) can mushrooms, drained. 3/4 cup milk. 1 (8 ounce) package cream cheese. 2 cups diced cooked ham. 1/3 cup grated Parmesan cheese.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.

spaghetti. butter. green onions. green bell peppers. red bell peppers. mushrooms. milk. cream cheese. cooked ham. parmesan cheese.

http://allrecipes.com/recipe/creamy-pasta-primavera/

Tiger Cookies

3/4 cup butter, softened. 1 cup white sugar. 2 eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups crushed sugar-frosted corn flake cereal. 1 cup semisweet chocolate chips.

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream butter and sugar. Add eggs and vanilla; mix until fluffy. Sift together flour, baking soda, and salt; stir into butter mixture. Stir in the crushed cereal. Melt chocolate chips in a bowl over simmering water or in the microwave. Swirl melted chocolate gently into dough, leaving big streaks of chocolate. Drop cookies by heaping teaspoonfuls onto unprepared cookie sheets. Bake in the preheated oven for 10 to 12 minutes. After baking remove from cookie sheets to cool on wire racks.

butter. white sugar. eggs. vanilla extract. all - purpose flour. baking soda. salt. cereal. semi - sweet chocolate chips.

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

Basboosa II

2 cups semolina flour. 1/3 teaspoon baking powder. 1 cup white sugar. 1 cup sweetened flaked coconut. 1/4 cup butter, melted. 1 cup plain yogurt. 1/4 cup milk, or as needed. 1/4 cup whole almonds. 1 cup water. 1 cup white sugar. 1 tablespoon lemon juice.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds. Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

semolina flour. baking powder. white sugar. sweetened flaked coconut. butter. plain yogurt. milk. whole almonds. water. white sugar. lemon juice.

http://allrecipes.com/recipe/basboosa-ii/

Chorizo Garlic Mashed Potatoes

5 whole New Potatoes, Medium Sized. 2 Tablespoons Olive Oil. 1 whole Red Onion, Small. 1/4 pounds Deli-sliced Chorizo, Hard-cured. 3 cloves Roasted Garlic. 1 Tablespoon Butter. 1/2 cups Milk.

The prepping time includes 30 minutes to roast 1 clove of garlic in a toaster oven (follow Pioneer Womans instructions for this on her site). If you already have some garlic roasted, your prep time wont be as long. Peel and cube the potatoes. Place potatoes in a large pot covered with plenty of water. Salt the water a bit so the potatoes will be salted. Set your stove to a high heat. Bring the water to a boil and boil your potatoes until fork tender. While the potatoes are cooking, prepare your other ingredients. Dice the onion, roasted garlic, and chorizo. Place 2 tablespoons of olive oil in a large skillet on medium heat. Place the onions in the heated oil and cook until semi-translucent. Next place the chorizo in the skillet with the onions. Cook until onions are sort of brownish and the chorizo is nice and crisp. Add your diced roasted garlic at the end to heat it up if need be (optional step). Check your potatoes. When they are fork tender, drain and transfer to a bowl. Add 1 tablespoon of butter and a 1/4 cup of milk. Use a hand mixer to blend potatoes until smooth. Add the remaining 1/4 cup of milk (if needed) to continue to smooth out the potatoes. Basically, you need to just make quick mashed potatoes. Once the potatoes are mashed, add the chorizo, onions, and roasted garlic. Mix together well. Eat and enjoy!

new potatoes. olive oil. red onion. chorizo sausage. roasted garlic. butter. milk.

http://tastykitchen.com/recipes/sidedishes/chorizo-garlic-mashed-potatoes/

Chocolate Spread

1 cup unsalted butter, softened. 3 tablespoons honey, or more to taste. 3 tablespoons unsweetened cocoa powder.

Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.

unsalted butter. honey. unsweetened cocoa powder.

http://allrecipes.com/recipe/chocolate-spread/

Spiced Cranberry Muffins

12 cup unsalted butter, room temperature. 12 cup white sugar. 12 cup brown sugar. 2 large eggs. 2 teaspoons pure vanilla extract. 12 cup milk. 2 cups all-purpose flour, plus more for pan. 1 12 teaspoons baking powder. 12 teaspoon salt. 14 teaspoon nutmeg. 14 teaspoon clove. 1 teaspoon cinnamon. 10 ounces cranberries.

Preheat oven to 375 degrees. Generously butter or grease a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, toss cranberries with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the cranberries. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the 2 eggs, one at a time, beating until combined. Add cinnamon, cloves, and nutmeg. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk and vanilla, beating until just combined. Do not overmix. Using a rubber spatula, fold in the cranberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together about a tablespoon of sugar and cinnamon. Sprinkle sugar mixture on top of muffin batter. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25-30 minutes. Transfer pan to a wire rack to cool 10 minutes. Serve warm or at room temperature.

unsalted butter. white sugar. brown sugar. eggs. pure vanilla extract. milk. all - purpose flour. baking powder. salt. nutmeg. cloves. cinnamon. cranberries.

http://www.food.com/recipe/spiced-cranberry-muffins-520038

Thai Stir-Fry

1 package Lo Mein Noodles, 12 Ounce Package. 2 Tablespoons Olive Oil. 2 whole Chicken Breasts, Thawed And Cut Into 1-inch Chunks. 1 whole Red Onion, Sliced Into Thin Strips. 2 whole Red Bell Peppers, Sliced Into Thin Strips. 1 cup Pineapple Chunks, Fresh Or Canned. 1/2 cups Thai Sweet Chili Sauce.

Cook lo mein noodles according to package directions. Rinse with cold water and set aside. Heat one tablespoon olive oil over medium high heat in a skillet or wok. Add the chicken to hot olive oil and cook until its no longer pink in the middle. Remove the chicken from the skillet or wok and set aside. Heat the remaining olive oil in the skillet or wok. Stir-fry onion and red pepper slices for 2-4 minutes, stirring constantly so they dont burn. Reduce heat to medium low and add pineapple chunks and Thai Sweet Chili Sauce. Stir for 2 minutes before adding the grilled chicken and lo mein noodles. Stir to coat with sauce. Remove from heat and serve.

olive oil. whole chicken breasts. red onion. red bell peppers. pineapple chunks. Thai sweet chili sauce.

http://tastykitchen.com/recipes/main-courses/thai-stir-fry/

Turkey Roasted and Champagne-Basted Turkey

1 tablespoon salt. 34 teaspoon fresh ground pepper. 1 teaspoon celery salt. 12 -15 lbs turkey, ready to cook. 4 tablespoons butter. 2 onions, peeled, sliced, and coarsely chopped. 12 teaspoon thyme. 12 teaspoon marjoram. 1 cup consomme. 1 pint champagne (korbel or brut). 1 pint flour.

Start oven at hot (425 degrees F.). Mix salt, pepper, and celery salt. Rub into turkey thoroughly, inside and out. Place Turkey in roasting pan. Rub 3 tablespoons Butter over breast and down sides. Roast 30 minutes. Combine onions, thyme, marjoram, parsley, and consomme. Pour over turkey. Reduce heat to moderate (325 F.) and continue roasting another hour. Pour champagne over turkey. Roast an hour and then place breast side down. Baste frequently and continue roasting an additional 1 1/2 hours or until turkey is done: 190-195 degrees Internal Temperature Use a thermometer. Remove turkey to warmed platter. Cover with foil. Let stand in warm place. Strain pan gravy into a saucepan. Melt remaining 1-tablespoon butter in a cup. Stir in flour smoothly. Cook in microwave for 1 minute. Add cooked flour mixture to strained pan gravy gradually. Stir and let simmer 5 minutes. Serve in warmed gravy boat.

salt. fresh ground pepper. celery salt. turkey. butter. onions. thyme. marjoram. consomme. champagne. flour.

http://www.food.com/recipe/turkey-roasted-and-champagne-basted-turkey-441020

Chili-roni

2 can Chef Boyardee Beefaroni. 1 can Hunt's Fire Roasted Diced Tomatoes. 1 can Hunt's Tomato Sauce-No Salt Added. 1 can reduced-sodium dark red kidney beans. 1 can Rosarita Premium Whole Pinto Beans. 1 tbsp. Gebhardt Chili Powder. 1/4 tsp. ground cumin.

Place all ingredients in large saucepan; stir to combine. Bring to boil over medium-high heat. Reduce heat, cover, and simmer 15 minutes, stirring occasionally.Each serving provides Vitamin A 6%, Vitamin C 7%, Calcium 8%, Iron 17%

chili powder. ground cumin.

http://www.delish.com/recipefinder/chili-roni-recipe-cb0711

The Ultimate Ham & Cheese

2 tablespoons unsalted butter. 1 tablespoon all-purpose flour. 12 cup milk. 14 cup gruyere cheese (shredded). 1 pinch ground nutmeg. salt & freshly ground black pepper, to taste. 4 slices sandwich bread. 14 lb gruyere cheese (thinly sliced). 14 lb ham (thinly sliced).

Cook butter and flour. Be sure an adult is nearby to help. Set a small saucepan over medium heat, add 1 tablespoon of the butter and let it melt. Add the flour and cook, whisking constantly, until the mixture has thickened a little and smells nutty, about 1 minute. Do not let it brown. Make the sauce. Add the milk to the saucepan and whisk very quickly. Reduce the heat to low and cook, stirring constantly with a wooden spoon, until the mixture gets very thick, about 2 minutes. Add the shredded cheese, nutmeg, and a sprinkle each of salt and pepper. Cook, stirring, for 1 minute. Remove the saucepan from the heat. Build the sandwiches. Lay the bread slices in front of you on a work surface. Using a table knife, divide the cheese sauce between 2 of the slices, spreading it evenly. Layer a slice of cheese, 1 or 2 slices of ham and another slice of cheese on top of the sauce. Top with the remaining bread slices. Cook the sandwiches. Set a large fry pan over medium heat and add the remaining 1 tablespoon butter. Let it melt, then tilt the fry pan to coat it evenly. Add the sandwiches. Fry until golden brown on one side, about 2 minutes. Use a metal spatula to turn each sandwich and fry the other side, about 2 minutes more. Cut in half and serve immediately. Makes 2 sandwiches. Variations: Ham, Cheese & Tomato Sandwich. Follow the recipe for The Ultimate Ham & Cheese but add 1/2 teaspoon dried basil to the sauce along with the cheese. Thinly slice 1 ripe tomato, push out the seeds and pat the slices dry. Coarsely chop 6 to 8 fresh basil leaves and sprinkle them over the tomato slices. When building the sandwiches, place the tomato slices between the ham and cheese slices. Follow the directions to cook and serve the sandwiches. The Ultimate Turkey & Cheese. Follow the recipe for The Ultimate Ham & Cheese but replace the Gruyere cheese and ham with cheddar cheese and thinly sliced turkey. Add 1/2 teaspoon dry mustard to the sauce instead of the nutmeg. Follow the directions to build, cook and serve the sandwiches. Ham, Cheese & Egg Sandwiches. Follow the recipe for The Ultimate Ham & Cheese. After you melt the butter in the fry pan, do not add the sandwiches yet. Instead, crack 2 eggs into the pan and fry until the whites are opaque and the yolks are firm, about 2 minutes. Using the spatula, place 1 egg on each sandwich on top of the ham. Top with the second slice of cheese and bread. Melt another tablespoon of butter in the pan and cook and serve the sandwiches as directed.

unsalted butter. all - purpose flour. milk. gruyere cheese. ground nutmeg. salt & freshly ground black pepper. sandwich bread. gruyere cheese. ham.

http://www.food.com/recipe/the-ultimate-ham-cheese-285206

Sweet Potato and Chickpea Patties

500 g sweet potatoes, I prefer the orange fleshed one. 420 g chickpeas, canned, drained, rinsed. 13 cup couscous. 1 teaspoon garam masala. 2 garlic cloves, crushed. 1 egg, lightly beaten. salt and pepper. 3 teaspoons olive oil. 12 cup Greek yogurt. 2 tablespoons mango chutney. 4 cups salad leaves, to serve.

Place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender. Transfer to a bowl, add chickpeas and mash until almost smooth. Add the couscous, garam masala, garlic, egg salt and pepper. Using damp hands, form into 8 patties about 3/4 inch thick. Heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through. Combine yoghurt and chutney in a small bowl. Serve patties with mango yoghurt and salad leaves.

sweet potatoes. chickpeas. couscous. garam masala. garlic cloves. egg. salt and pepper. olive oil. Greek yogurt. mango chutney. salad leaves.

http://www.food.com/recipe/sweet-potato-and-chickpea-patties-304560

Grand Graham Apple Pie

2 cups graham cracker crumbs, crushed. 12 cup sugar. 14 cup sugar. 12 cup butter or 12 cup margarine, melted. 4 cups tart apples, peeled and sliced. 1 teaspoon cinnamon.

Preheat oven 350F. In a bowl, combine all the cracker crumbs, 1/4 cup sugar and butter until crumbly remove 2/3 cup and set aside for toping. press cracker crumbs onto the bottom and up the sides of an ungreased 9-in. pie pan. In a bowl, toss apples with cinnamon and remaining sugar. Arrange in crust; sprinkle with reserved crumbs. Bake in oven 30-40 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator.

graham cracker crumbs. sugar. sugar. butter. tart apples. cinnamon.

http://www.food.com/recipe/grand-graham-apple-pie-194840

Beef Tenderloin

1 Tablespoon Canola Oil. 4 whole 1 1/2-2" Beef Tenderloins, 6-7 Oounces Each. Salt And Pepper. 3 ounces, weight Stilton Cheese. 1/4 cups Unsalted Butter. 1/2 cups Pecans, Toasted And Chopped. 2 Tablespoons Parsley (optional).

Preheat oven to 400 degrees F. Let the steaks come to room temperature and pat dry; salt and pepper to taste. Heat a cast iron pan over medium high heat for 2 minutes then add the oil and cook the steaks for 3 minutes per side. Meanwhile, mix cheese, butter and pecans together. Chop parsley if using. Once steaks are done, transfer the pan to the oven for 5-6 minutes, using a meat thermometer to make sure it has reached 125 degrees F for medium rare. Remove the steaks from the skillet and top with the cheese topping, cover with tin foil and let rest for 5 minutes. Sprinkle with the optional parsley and serve. Adapted from the Fine Cooking magazine.

canola oil. beef tenderloin steaks. salt and pepper. Stilton cheese. unsalted butter. pecans. parsley.

http://tastykitchen.com/recipes/main-courses/beef-tenderloin/

Blackberry Crunch Bars

34 cup unsalted butter (1 1/2 sticks, at room temperature and cut into chunks). 34 cup powdered sugar. 2 cups all-purpose flour. 14 teaspoon salt (reduce this to 1/8 tsp if you must use salted butter). 12 cup granulated sugar (plus 2 TB more if needed). 1 tablespoon cornstarch. 1 pinch salt. 4 cups fresh blackberries or 4 cups marionberries. 12 lemon, zest of, grated. 12 cup unsalted butter (1 stick, at room temperature and cut into chunks). 1 cup granulated sugar. 12 teaspoon ground cinnamon. 14 teaspoon salt (reduce this to 1/8 tsp if you must use salted butter). 1 cup all-purpose flour. 14 teaspoon vanilla extract.

For the crust:. Preheat oven to 350. Lightly grease a 9x13 glass baking dish. Place the butter, sugar, flour, and salt in the bowl of an electric mixer. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks. (This could also be done by hand with a pastry blender). Press the mixture evenly into the bottom of the prepared baking dish. You can set aside the bowl to use for the topping. Bake until the surface is dry and the edges are very lightly browned, about 20-22 minutes. Let cool at least 20 minutes before adding filling. For the filling:. Pop a berry into your mouth. If it's an early-season berry from the store, it might be a little tart. If so, and you want make the filling a bit sweeter, add the extra 2 Tablespoons of sugar to the bowl in the next step. In a mixing bowl, combine the 1/2 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside. For the topping:. In the bowl of the electric mixer, place the butter, sugar, cinnamon, salt, flour and vanilla. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks and the mixture begins to clump together. (This could also be done by hand with a pastry blender). To assemble:. Spread the filling on the cooled crust. Especially if the berries are large, the filling might not evenly cover the crust. That's OK. Spread the topping over the filling. The whole thing will look pretty lumpy. That's OK. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes. Cool completely on a wire rack before cutting into bars. They are best eaten with a fork because they're a little crumbly.

unsalted butter. powdered sugar. all - purpose flour. salt. granulated sugar. cornstarch. salt. fresh blackberries. lemons. unsalted butter. granulated sugar. ground cinnamon. salt. all - purpose flour. vanilla extract.

http://www.food.com/recipe/blackberry-crunch-bars-355871

Roasted Beet Pasta

1 12 lbs beets, washed and dried (2 to 2 1/2 inch around). 1 tablespoon kosher salt. 2 tablespoons olive oil. 3 large eggs (4 if not jumbo). 4 cups unbleached all-purpose flour.

Preheat oven to 400 degrees. In a large mixing bowl, toss beets with oil and salt to coat. Place on lined baking sheet and place in 400 degree oven for 1 hour. Remove and allow to cool (about 20 minutes). Then puree in food processor. Peel beets under running water and cut into 1/4 inch dice. To make pasta: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. Roll out to four 7 inch by 16 inch sheets and cut in whatever shape you wish.

beets. kosher salt. olive oil. eggs. unbleached all - purpose flour.

http://www.food.com/recipe/roasted-beet-pasta-57491

Cucumber Gimlets

2 large cucumbers (1 1/2 pounds total). 1/2 cup gin. 4 teaspoons fresh lime juice. 1 tablespoon sugar. 1 cup ice cubes. 4 lime slices.

Slice four 1/4-inch-thick slices from 1 cucumber. Peel and coarsely chop remaining cucumbers; transfer to processor and puree until smooth. Pour through fine strainer set over large bowl, pressing on solids in strainer. Discard solids in strainer. Mix 1 cup cucumber juice, gin, lime juice, and sugar in pitcher; stir until sugar dissolves. Add ice; mix well. Immediately strain mixture into 4 small Martini glasses. Garnish with lime and cucumber slices and serve.

cucumbers. gin. fresh lime juice. sugar. ice cubes. lime slices.

http://www.epicurious.com/recipes/food/views/cucumber-gimlets-235327

Easy Mushroom Veggie Burgers

1 lb fresh mushrooms, about 6 cups chopped finely. 1 large onion, minced. 2 slices white bread, finely diced. 2 tablespoons steak sauce. 2 egg whites or 1 egg. salt. ground black pepper.

Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and steak sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean. Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper. Coat skillet with cooking spray, and place over medium heat. Form 6 patties by hand and place into skillet. Brown one side, flip over, and brown other side. Serve.

fresh mushrooms. onion. white bread. steak sauce. egg whites. salt. ground black pepper.

http://www.food.com/recipe/easy-mushroom-veggie-burgers-291563

Skirt Steak Saltimbocca

2 lbs skirt steaks, trimmed well of fat. fresh ground black pepper, to taste. 6 ounces aged provolone cheese, sliced. 2 bunches fresh sage. 12 slices prosciutto. 14 cup extra virgin olive oil.

Preheat the oven to 350 degrees F. Cut the steak into 3 1/2 to 4-ounce pieces. Pound each steak out evenly to about 25 percent of its original thickness. Season them with pepper. On top of each steak place a slice of provolone, some sage leaves, and 2 slices prosciutto. Roll them up into a pinwheel (log) and secure with toothpicks. Heat the oil in a skillet over medium-high heat and saute the pinwheels until they are brown on both sides. Place them in the oven and roast until they are medium rare, about 7-9 minutes. Let the steaks rest for 5 minutes before carving them into bite-sized wheels. Put the skillet back on medium-high heat. Add the remaining sage leaves and cook until they are crispy. Drain them on paper towels; use them to garnish steak.

skirt steaks. fresh ground black pepper. provolone cheese. fresh sage. prosciutto. extra virgin olive oil.

http://www.food.com/recipe/skirt-steak-saltimbocca-137041

Moroccan Eggplant Recipe

1 pound eggplant. Olive oil. 2 tsp paprika. 1/3 tsp cayenne pepper. 1 tsp ground cumin. 4 clove garlic, finely chopped. 1/2 lemon juiced (or 2 Tbsp bottled lemon juice). Salt and freshly ground black pepper. 1 Tbsp flat leaf parsley, finely chopped.

Peel the eggplant in stripes, 1/2 inch, lengthwise using a peeler. Then slice into 1/2 inch rounds. Sprinkle each with salt and place in a colander or on paper towels to drain and remove bitterness. Then pat dry. Heat olive oil in a large, non-stick skillet. Use sufficient oil to deeply fry, or use less oil and saute. (It tastes slightly better deep fried, but it adds fat calories). When nicely browned on both sides, remove to paper towels to cool. When the eggplant has cooled a few minutes, chop the slices into half inch pieces, place them in a bowl, and mix with the spices, garlic, and lemon juice. Add black pepper as desired, but don't add salt until you've tasted it. If you heavily salted the eggplant it probably will not need any extra salt. Add chopped parsley and serve warm, or refrigerate and add the chopped parsley just before serving as a cold salad. If the salad has dried out in the refrigerator, you many want to add a small amount of olive oil just before serving.

eggplants. olive oil. paprika. cayenne pepper. ground cumin. garlic cloves. lemon, juice of. salt & freshly ground black pepper. flat leaf parsley.

http://cookeatshare.com/recipes/moroccan-eggplant-4441

Smoked Salmon Chowder

1 (16 ounce) smoked salmon fillets. 4 tablespoons butter. 1 cup coarsely chopped onion. 12 cup coarsely chopped celery. 1 cup coarsely chopped green pepper. 4 tablespoons Wondra Flour. 2 (14 ounce) cans fat-free chicken broth. 3 cups red potatoes, skins on,cut in golf ball size chunks. 2 cups carrots, sliced fairly thick. 1 (14 1/2 ounce) can creamed corn, i prefer walmart great value. 2 teaspoons dried dill weed. 14 teaspoon pepper. 2 tablespoons dried parsley. 2 teaspoons Old Bay Seasoning. 12 cup low-fat sour cream or 12 cup low-fat yogurt.

drain salmon of all oil, remove skin and scrape off any dark parts on the underside. break into chunks and set aside. saute the onion, celery and gr pepper in butter til soft. add Wondra or regular flour. add 2 cans broth and stir thoroughly. bring to boil, add potatoes and carrots. drop to low heat and cook 8-9 minutes. add seasonings, salmon, canned corn, and sour cream or yogurt. heat thoroughly, then set aside while the flavors marry for a few minutes. You may need to add some water before serving, as it can get thick. Serve with crusty dark bread and a salad.

salmon fillets. butter. onions. celery. green peppers. Wondra Flour. fat - free chicken broth. red potatoes. carrots. creamed corn. dried dill weed. pepper. dried parsley. Old Bay Seasoning. low - fat sour cream.

http://www.food.com/recipe/smoked-salmon-chowder-108799

Crockpot Black Beans

16 ounces, weight Dried Black Beans. 3 cups Water. 6 cloves Garlic, Minced. 1 whole Small Onion, Minced. 2 teaspoons Salt. 1 teaspoon Cumin. Salsa, Shredded Cheese, Or Green Onions As Toppings.

1. Pick out any bad beans or rocks. Put them into a colander and wash the dry beans. Place them into a pot and cover with at least 2 inches of water. Let them soak 8 hours or overnight. 2. Drain water and place the drained beans in a crockpot. Add the remaining ingredients. 3. Cook on low for 8 hours or on high for 4-5 hours.

dried black beans. water. garlic cloves. small onion. salt. cumin. salsa.

http://tastykitchen.com/recipes/main-courses/crockpot-black-beans/

Baked Eggs with Spinach and Tomato

2 tbsp. olive oil. 1 medium onion. 5 oz. fresh baby spinach. 1 can whole tomatoes. 1 tsp. ground cumin. 1 tsp. salt. 1 tsp. Freshly ground pepper. 1/2 tsp. sweet paprika. 2 tsp. Hot sauce. 4 large eggs. 1/4 c. crumbled feta.

Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add onion and saute until soft, about 5 minutes. Add spinach and saute until just wilted, about 2 minutes. Remove from heat. In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins. Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes.

olive oil. onion. Baby Spinach. ground cumin. salt. fresh ground pepper. sweet paprika. hot sauce. eggs. feta.

http://www.delish.com/recipefinder/baked-eggs-spinach-tomato-recipe-clv0313

Rosemary Roasted Potatoes

4 russet potatoes. 2 tablespoons butter or 2 tablespoons margarine. 6 shallots, chopped (or 1/2 small onion, chopped). 2 sprigs fresh rosemary.

Preheat oven to 350F. Wash potatoes and cut into strips about 1/2 inch thick and 2 inches long. Heat butter in a nonstick ovenproof skillet large enough to hold potatoes in one layer. Add potatoes and shallots and saute over medium heat for 15 minutes, shaking the pan or tossing potatoes every few minutes. Add rosemary and toss with potatoes. Bake in oven 10 minutes longer or until they are tender.

russet potatoes. butter. shallots. fresh rosemary.

http://www.food.com/recipe/rosemary-roasted-potatoes-58049

Whole Wheat Caprese Pasta

1 cup Cooked Whole Wheat Pasta (I Used Penne). 1 whole Small Roma Tomato, Diced. 2 ounces, weight Fresh Mozzarella, Torn. 13 cups Mixed Salad Greens. 2 teaspoons Pesto. Salt And Cracked Black Pepper. Parmesan Cheese, To Serve.

Toss all ingredients together and season with salt and pepper. Top with Parmesan cheese, if desired.

whole wheat pasta. roma tomato. fresh mozzarella cheese. mixed salad greens. pesto sauce. salt and black pepper. parmesan cheese.

http://tastykitchen.com/recipes/main-courses/whole-wheat-caprese-pasta/

Cheddar Cheese Ball Appetizer

8 ounces, weight Sharp Cheddar, Shredded. 8 ounces, weight Cream Cheese, Room Temperature. 8 ounces, weight Farmers Cheese (no Salt Added). 2 teaspoons Worcestershire Sauce. 1 teaspoon Paprika. 1/2 teaspoons Onion Powder. 1/4 teaspoons Salt. 18 teaspoons Black Pepper. 1 cup Toasted Pecans, Chopped.

Pulse together all ingredients (except pecans) in a food processor until it forms a smooth paste. Divide in half, and roll each half into a ball. Put the cheese balls on a paper towel-lined plate, cover with plastic wrap, and refrigerate for 8 hours or overnight. Before serving, roll each ball in pecans and them sit at room temperature for 45 minutes. Serve with crackers.

sharp cheddar cheese. cream cheese. farmer cheese. Worcestershire sauce. paprika. onion powder. salt. black pepper. pecans.

http://tastykitchen.com/recipes/appetizers-and-snacks/cheddar-cheese-ball-appetizer/

Amazingly Easy Cookies

1 package any flavor cake mix. 12 cup butter or 12 cup margarine, softened. 1 egg.

Heat oven to 350. In large mixing bowl, combine all ingredients and mix at low speed until moistened. Drop by rounded talblespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until set. Cool a couple of minutes before removing from cookie sheets.

butter. egg.

http://www.food.com/recipe/amazingly-easy-cookies-31685

Rava Laddu

6 cups semolina flour. 7 cups white sugar. 1 1/2 tablespoons ground cardamom. 1/2 cup ghee (clarified butter). 1/3 cup cashew nuts. 1 cup hot milk.

Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes. Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

semolina flour. white sugar. ground cardamom. ghee. cashew nuts. milk.

http://allrecipes.com/recipe/rava-laddu/

Rocky Road Chocolate Bark

1 bag (12 Oz. Size) Semi-Sweet Chocolate Chips. 1 bag (12 Oz. Size) Dark Chocolate Chips. 3/4 cups Toasted Almonds, Crushed. 1 cup Mini Marshmallows (or However Much You Want). Fleur De Sel Or Sea Salt.

Dump all of the chocolate chips into the top of a double boiler or in a bowl set above a pot of boiling water. You want to make sure the water isnt touching the bottom of the bowl and that its not boiling too hard. I keep the heat on medium once boiling point is achieved. Stir and heat until melted. Add about 2/3 of the crushed almonds and 1/2 of the marshmallows to the melted chocolate and stir to combine. Spread chocolate mixture in an even layer onto a medium sized cookie sheet lined with parchment paper. Scatter the remaining crushed almonds and marshmallows evenly on top and press gently on any big bits (nuts or marshmallows) to help them set into the chocolate. Sprinkle a little fleur de sel (or sea salt) over the chocolate. Cool until hardened. (I usually leave the tray on the counter for about 15-20 minutes, then put it in the freezer for another 15 minutes or so.) Break into pieces and serve! Recipe adapted from Alton Brown.

semi - sweet chocolate chips. dark chocolate chips. toasted almonds. mini marshmallows. fleur de sel.

http://tastykitchen.com/recipes/desserts/rocky-road-chocolate-bark/

Zucchini Mexicana

1 medium onion, slice thinly. 1 tablespoon vegetable oil. 1 12 lbs zucchini, thinly sliced. 1 (14 1/2 ounce) can whole tomatoes, cutup, drained. 2 tablespoons diced green chilies. 1 teaspoon seasoning salt. 34 teaspoon garlic powder, seasoned. 12 teaspoon seasoned pepper. 4 ounces monterey jack cheese, grated.

Saute onion in oil. Add remaining ingredients except for the cheese. Bring to a boil, reduce heat and simmer, uncovered, for 5 to 10 minutes. Place zucchini mixture into an 8-inch square baking dish and top with cheese. Bake at 375 degrees for 10 minutes or until cheese melts.

onion. vegetable oil. zucchini. whole tomatoes. diced green chilies. seasoning salt. garlic powder. seasoned pepper. monterey jack cheese.

http://www.food.com/recipe/zucchini-mexicana-319780

Holiday Corn Pudding

2 (15 ounce) cans creamed corn (Libbys or DelMonte). 1 (15 ounce) can whole kernel corn, - drained. 6 tablespoons butter, - salted (real butter please). 14 cup sugar, - (you can use 1/2 cup if you like it a little sweeter). 6 tablespoons flour. 4 large eggs. 1 tablespoon baking powder.

Preheat oven to 350. Spray a 2QT casserole dish with Pam and put aside. Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended. Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture. Finally add your flour and baking powder, mix until it is all combined. Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder jiggle the casserole and if it jiggles give it a few more minutes until it is set, just keep an eye on it since ovens vary.

creamed corn. flour. eggs. baking powder.

http://www.food.com/recipe/holiday-corn-pudding-114842

Coconut Chex Macaroons

1- 3/4 cup Corn Chex Cereal. 1- 3/4 cup Unsweetened Flaked Coconut. 2 whole Large Egg Whites. 3- 1/2 Tablespoons Powdered Sugar. 13 cups Semi-Sweet Chocolate Chips.

1. Preheat oven to 300 degrees F (roughly 149 degrees C). Line two large baking sheets with parchment paper or silicone mats. 2. In a large bowl, mix together the cereal, coconut, egg whites and powdered sugar. 3. Drop tablespoons full of the mixture onto the baking sheets. Because the egg whites are quite sticky, it is a lot easier to transfer the mixture from the spoon to the baking sheet with damp hands. I ran my hands under water many times while performing this step. 4. Bake for about 25 minutes, or until the coconut starts to brown. 5. With a few minutes left in the baking time, melt the chocolate. Put the chocolate chips in a microwave-safe bowl and microwave it for 60 seconds. Check the progress of the chocolate. If you can still see whole morsels, continue microwaving at 15-second increments. Keep microwaving until most of the chips are partially melted and soft. Stir the chocolate together until it turns into a fairly runny sauce. 6. When the macaroons are done remove them from the oven. Using a spoon, drizzle the chocolate on top of the cooked macaroons.The drizzle should harden in a few hours. 7. Store leftover macaroons in an airtight container at room temperature. Notes: 1. Adapted from Basic N Delicious. 2. If you do not have any Chex cereal, just use any other light, crispy cereal that you have on hand. 3. If you plan to transport these macaroons somewhere, be aware that the chocolate drizzle takes a little time to firm up. I laid all of the macaroons in a single layer so that the chocolate drizzle did not smudge everything. 4. Unsweetened shredded coconut should work for this recipe also.

Corn Chex. unsweetened flaked coconut. egg whites. powdered sugar. semi - sweet chocolate chips.

http://tastykitchen.com/recipes/desserts/coconut-chex-macaroons/

Sausage Stuffed Mushrooms

2 large button mushrooms. 3 ounces pork sausage. 2 -3 tablespoons onion & cream cheese with chives. 1 -2 tablespoon shredded parmesan cheese. 1 tablespoon finely chopped onion. dried parsley (optional). 1 12 tablespoons of coarsely crushed French-fried onions. salt & pepper.

Fry pork sausage with the onions until pork is done (do not leave in large pieces) Remove from fry pan and let cool. When cool add cream cheese, Parmesan, salt & pepper and dried parsley if using. Also finely cut up the stems from mushrooms and add. Stuff mushrooms with the stuffing. Carefully dip tops of mushrooms into crushed French Fried Onions or just press them on top of mushroom stuffing. Put mushrooms in muffin tin. Bake at 400 for about 20-25 minute until topping is brown and crunching. You made need to cover mushrooms for the first 15 minute. When done remove from tins and let sit for 5-10 minute.

button mushrooms. pork sausage. cream cheese with chives. parmesan cheese. onions. dried parsley. French - fried onions. salt & pepper.

http://www.food.com/recipe/sausage-stuffed-mushrooms-502225