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Lemon Pecan Pound Cake

1 cup butter. 2 cups confectioners' sugar. 3 eggs. 1 1/2 cups cake flour. 1 teaspoon vanilla extract. 1 tablespoon lemon zest. 1/2 cup chopped pecans. 1 cup sifted confectioners' sugar. 2 tablespoons fresh lemon juice.

In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla, then pecans and lemon peel. Turn batter into greased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and invert onto serving plate. Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.

butter. confectioners' sugar. eggs. cake flour. vanilla extract. lemon zest. pecans. confectioners' sugar. fresh lemon juice.

http://allrecipes.com/recipe/lemon-pecan-pound-cake/

Beer-Battered Fish With Tartar Sauce

1 cup mayonnaise. 1 tablespoon Dijon mustard. 1 scallion, including green top chopped. 1 12 teaspoons lemon juice. 2 tablespoons chopped dilled gherkins. 1 tablespoon chopped capers. 2 tablespoons chopped fresh parsley. salt. fresh ground black pepper. cooking oil, for frying (approximately 1 quart). 1 cup flour. 1 egg, beaten to mix. 1 cup beer. 2 lbs cod fish fillets or 2 lbs haddock or 2 lbs hake, cut into approximately 1 1/2-by-3-inch pieces.

Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside. Heat the oven to 200. Cover a cookie sheet with paper towels and top with a wire rack. Heat about 3" of oil to approximately 365 in a medium sized pot. Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking. Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish. Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets. Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven. Repeat in batches with the remaining fish. Serve with the tartar sauce.

mayonnaise. Dijon mustard. scallion. lemon juice. gherkins. capers. fresh parsley. salt. fresh ground black pepper. cooking oil. flour. egg. beer. cod fish fillets.

http://www.food.com/recipe/beer-battered-fish-with-tartar-sauce-138647

Barbecue Recipes Chicken Basting Sauce

12 cup lemon juice. 12 cup vegetable oil. 12 cup Worcestershire sauce. salt & freshly ground black pepper, to taste.

Mix all ingredients together. This is especially good with chicken. May also be used with hamburgers or steak. Store leftover sauce in refrigerator for your next cook-out.

lemon juice. vegetable oil. Worcestershire sauce. salt & freshly ground black pepper.

http://www.food.com/recipe/barbecue-recipes-chicken-basting-sauce-294439

Moroccan Lamb and Beef Stew

2 pounds Lamb Shoulder, Cubed. 2 pounds Beef Chuck, Cubed. 3/4 cups Flour. 2 Tablespoons Vegetable Oil. 1 teaspoon Salt. 1/4 teaspoons Cinnamon. 1/4 teaspoons Ground Ginger. 1/2 teaspoons Freshly Ground Black Pepper. 4 whole Carrots, Peeled And Diced. 2 whole Medium Onions, Diced. 2 whole Medium Turnips, Peeled And Diced. 3 whole Cloves Garlic, Peeled And Diced. 23 cups Dried Apricots. 23 cups Prunes, Pitted. 3 cups To 4 Cups Beef Broth.

1. Trim any excess fat from the meat and cube. Heat a large pot with oil and flour the cubes in a bowl. Shake the meat cubes well and place them in the pot, being sure not to crowd. Remove as they finish cooking and place on a plate or rack to drain. 2. Once all the meat cubes are finished cooking and drained, put it back into the pan. Sprinkle it with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit. Pour in enough broth to barely cover the meat* and then bring it to a boil. Lower the heat, cover and simmer gently for 2 hours until tender. Skim off any excess fat from the stew surface with a spoon. Serve with couscous (Israeli couscous is my favorite). This also is good when made ahead of time. Then, the flavors really have time to develop. *Please note you may need up to 4 cups of beef broth.

lamb shoulder. beef chuck. flour. vegetable oil. salt. cinnamon. ground ginger. fresh ground black pepper. carrots. onions. turnips. garlic cloves. dried apricots. prunes. beef broth.

http://tastykitchen.com/recipes/soups/moroccan-lamb-and-beef-stew/

Vegan Cornbread

1 cup cornmeal. 1 cup flour (1/2 c ww pastry flour, 1/2 c white flour, or your choice). 5 teaspoons baking powder. 14 teaspoon salt. 2 tablespoons sunflower oil. 1 14 cups water. 2 tablespoons blackstrap molasses. 1 teaspoon poppy seed. butter. tahini.

In separate bowls, mix together dry ingredients and another with wet ingredients. Then stir together until moist, adding a bit more water if needed to make a smooth consistency. Pour into 10-inch oiled pie plate and sprinkle top with poppy seeds. Bake 20 minutes at 400F Serve with Butter or Tahini. 6 servings.

cornmeal. flour. baking powder. salt. sunflower oil. water. blackstrap molasses. poppy seeds. butter. tahini.

http://www.food.com/recipe/vegan-cornbread-323603

Pama and Circumstance

1 ounce pama brand pomegranate liqueur. 14 ounce hpnotiq liqueur. 1 14 ounces vodka. 1 dash simple syrup. 1 dash cranberry juice.

Shake all ingredients together in a shakerof ice. Pour into a martini glass rimmed with sugar and garnish with a slice of star fruit and a mint sprig ( if you like). ENJOY!

pomegranate liqueur. hpnotiq liqueur. vodka. simple syrup. cranberry juice.

http://www.food.com/recipe/pama-and-circumstance-348151

Zucchini and Corn

3 poblano peppers or 3 new mexican anaheim chilies. 1 tablespoon oil. 12 medium onion, chopped. 2 garlic cloves, minced. 1 large tomatoes, chopped or 14 ounces canned tomatoes, drained and chopped. 4 cups zucchini, chopped. 1 tablespoon water. 16 ounces frozen corn (preferably shoepeg). 12 teaspoon salt. 1 leaf epazote or 1 leaf cilantro leaf. 14 cup low-fat cheddar cheese.

Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a paper bag for 10 minutes. Remove stems and seeds and chop. Saute the onions until soft but not brown. Add garlic and saute for an additional 2 minutes. Add the tomato and heat for several minutes until the mixture has thickened. Add zucchini and 1 tablespoon water, stir and cover. Cook until squash is tender, about 7 minutes. Add the chopped chilies and corn and cook over medium heat for 1-2 minutes. Add the salt and epazote or cilantro. Heat until most of the liquid has evaporated. Stir in cheese, cover and remove from heat. Wait for 3 minutes, then serve.

poblano peppers. oil. onions. garlic cloves. tomatoes. zucchini. water. frozen corn. salt. epazote. low - fat cheddar cheese.

http://www.food.com/recipe/zucchini-and-corn-203342

Wild Berry Compote

4 cups Mixed Berries, Fresh Or Frozen (I Used Strawberries, Black Berries, Raspberries And Blueberries. Use Your Favorite! Cherries Work Great, Too!). 2 Tablespoons Lemon Juice. 1/4 cups Sugar (Optional If Your Fruit Is Tart).

Place fruit in a pan. Add lemon juice and sugar (optional) and turn heat up to medium. Stir constantly until thick and bubbly. This will take about 7 minutes for fresh fruit and 10 minutes for frozen fruit. Once cool, add it into a jar or bowl and refrigerate! Makes 2 Cups. Calories for 2 Tablespoons: 17, Fat: .01, Potassium: 54, 4 Carbs: Fiber: 1.5, Sugar: 1.5, Protein: .03

mixed berries. lemon juice. sugar.

http://tastykitchen.com/recipes/special-dietary-needs/wild-berry-compote-2/

Chocolate Fruit Dip

1 (8 ounce) package cream cheese, softened. 13 cup sugar. 13 cup baking cocoa. 1 teaspoon vanilla extract. 2 cups whipped topping. fresh fruit, for dipping.

In a mixing bowl, beat the cream cheese and sugar until smooth. Add cocoa and vanilla; mix well. Beat in whipped topping until smooth. Chill and serve with fruit.

cream cheese. sugar. baking cocoa. vanilla extract. whipped topping. fresh fruit.

http://www.food.com/recipe/chocolate-fruit-dip-228945

Chilli Bean Tortillas

17 58 ounces ground lamb. 1 onion, chopped. 1 teaspoon mild chili powder. 1 teaspoon ground cumin. 1 (14 ounce) can chopped tomatoes. 7 ounces kidney beans, canned. 8 flour tortillas.

Cook the ground lamb in a frying pan for 2 minutes. Add the onion and cook for 7 minutes until brown. Add the chilli powder and cum and cook for 1 minute. Tip in the tomatoes and kidney beans and bring to a boil. Reduce the heat, cover and cook for 30 minutes. Warm the tortillas in the microwave on High for 45 seconds. Spoon the lamb into the center of the tortilla and let everybody add their own extras (such as lettuce, cheese, sour cream, etc). Fold the edges over to enclose the filling.

ground lamb. onion. mild chili powder. ground cumin. chopped tomatoes. kidney beans. flour tortillas.

http://www.food.com/recipe/chilli-bean-tortillas-292661

Delicious and Easy Herbed Garlic Bread

12 cup butter. 12 teaspoon thyme. 12 teaspoon rosemary. 12 teaspoon oregano. 12 teaspoon basil. 1 large loaf French bread or 1 large Italian bread. 4 garlic cloves, minced. grated parmesan cheese. fresh minced parsley.

Place first 5 ingredients in small saucepan and warm over low heat until butter is melted. Slice bread. GENEROUSLY brush herbed butter on each slice. Sprinkle with minced garlic, Parmesan cheese, and parsley. Place in very hot oven or broiler for a few minutes until slightly browned. Enjoy!

butter. thyme. rosemary. oregano. basil. Italian bread. garlic cloves. parmesan cheese. parsley.

http://www.food.com/recipe/delicious-and-easy-herbed-garlic-bread-302019

Kale and Red Cabbage Slaw With Walnuts

4 cups stemmed, slivered curly kale. Salt to taste. 1 tablespoon extra virgin olive oil. 3 cups finely sliced or shredded red cabbage. 1/4 cup finely chopped walnuts. 2 tablespoons seasoned rice vinegar. 2 teaspoons sherry vinegar. 2 to 3 teaspoons Dijon mustard (to taste). 1 small garlic clove, minced or pureed (optional). 1 tablespoon walnut oil. 1/4 cup plain yogurt. Freshly ground pepper.

Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume. Add the cabbage and walnuts to the kale and toss together. In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

kale. salt. extra virgin olive oil. red cabbage. walnuts. seasoned rice vinegar. sherry wine vinegar. Dijon mustard. garlic clove. walnut oil. plain yogurt. fresh ground pepper.

http://cooking.nytimes.com/recipes/1015779

Sweet Bread Dough

12 cup unsalted butter. 12 cup milk. 12 cup cold water. 2 14 teaspoons active dry yeast (1 packet). 14 cup warm water (~110 degrees F). 4 12-5 cups all-purpose flour. 14 cup sugar. 1 egg, beaten. 1 12 teaspoons salt.

Put butter and milk in a small saucepan and heat until you first see bubbles, stirring occasionally to keep milk from burning. Then remove from heat and add the cold water. [We're scalding the milk and then cooling it back down to not kill the yeast]. Meanwhile, in a large mixing bowl, combine the yeast and warm water, then let sit for about 10 minutes. Once the yeast is activated and the milk mixture is under 130 degrees F, add the milk mixture to the yeast and also the sugar, egg, salt, and 2 cups of the flour. Beat with electric mixer on low speed until moistened and then mix on medium speed for two minutes. Then switch to a mixing spoon and add another 2 cups of flour. Finally, turn dough out on floured board and knead in additional flour to make a moderately stiff, soft dough. If you have a stand mixer, do all this mixing the easy way and use your dough hook. Place dough in a lightly greased bowl, turn once to grease surface, cover and let rise in a warm place until doubled in size--about one hour. The next step is to shape according to your desired final product, then cover and let rise again for about 45 minutes, then bake. For basic dinner rolls, divide dough into 16 pieces, roll each between your hands to make a ball. These will need to bake at 350 degrees F for about 15-18 minutes. For the more sugary products, use your favorite methods and fillings and increase your baking time as needed, temperature should be fine for most.

unsalted butter. milk. cold water. active dry yeast. warm water. all - purpose flour. sugar. egg. salt.

http://www.food.com/recipe/sweet-bread-dough-470123

Oranges And Lemons Pick-Me-Up!

1 orange, juice of, freshly squeezed. 1 lemon, juice of, freshly squeezed. 1 tablespoon honey. ice cube.

Stir all together. Pour over ice cubes in a tall glass. Pick it up. Sip away!

orange. lemon. honey. ice cubes.

http://www.food.com/recipe/oranges-and-lemons-pick-me-up-47219

Bacon Cheeseburger Balls

1 egg. 1 envelope onion soup mix. 1 lb ground beef. 2 tablespoons all-purpose flour. 2 tablespoons milk. 1 cup finely shredded cheddar cheese (4 ounces). 4 slices bacon, cooked and crumbled. 2 eggs. 1 cup crushed saltine (about 30 crackers). 5 tablespoons vegetable oil.

FOR THE MEATBALLS: In a bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. FOR THE COATING: In a shallow bowl, beat the eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs. In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown. Yield: 3 dozen.

egg. ground beef. all - purpose flour. milk. cheddar cheese. bacon. eggs. saltines. vegetable oil.

http://www.food.com/recipe/bacon-cheeseburger-balls-84191

Turkey Picadillo

2 eggs (optional). 14 ounces lean ground turkey or 14 ounces lean ground beef. 1 medium onion, chopped. 1 small carrot, diced small 1/4 inch or smaller. 34 cup chopped scallion, divided. 3 garlic cloves, minced. 4 teaspoons chili powder. 1 12 teaspoons dried oregano. 1 12 teaspoons ground cumin. 34 teaspoon ground cinnamon. 18 teaspoon cayenne pepper. 12 cup golden raisin. 12 cup chopped pimento-stuffed green olives. 3 tablespoons tomato paste. 1 12 cups water. 12 teaspoon fresh ground pepper.

If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain, peel and slice and set aside. Cook meat and onions in a large nonstick skillet over medium-high heat, crumbling the turkey with a wooden spoon, until no longer pink, about 5 minutes. If you like, you can blot off any excess oil, more desireable if you are using ground beef. Add 1/2 cup scallions, diced carrots and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne. Continue to cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.

eggs. lean ground turkey. onion. carrot. scallions. garlic cloves. chili powder. dried oregano. ground cumin. ground cinnamon. cayenne pepper. golden raisins. pimento - stuffed green olives. tomato paste. water. fresh ground pepper.

http://www.food.com/recipe/turkey-picadillo-285767

Creamy Butternut Squash Soup

2 lbs butternut squash. 1 12 cups diced onions. 12 cup diced carrot. 3 (14 ounce) cans chicken broth. 12 teaspoon salt.

Pepper, sour cream and Worcestershire sauce to personal taste. Dice up the squash and mix with the carrots, onions, broth and salt. Add pepper here if desired. Bring to a boil and then simmer for 30 to 40 minutes till all is tender. Next blend to a smooth cream. Add the Worcestershire sauce and cream to taste. Thats it! Simple and good. Geo.

butternut squash. diced onions. carrots. chicken broth. salt.

http://www.food.com/recipe/creamy-butternut-squash-soup-137694

Kung Pao Beef

1 12 lbs flank steaks, partially frozen. 12 teaspoon salt. 1 egg white. 1 tablespoon cornstarch. 4 tablespoons peanut oil, divided. 12 cup dry roasted peanuts. 10 whole dried red chili peppers. 1 red bell pepper, cut into pieces. 2 green onions, cut in 1/2 inch pieces. 4 cloves garlic, minced. 12 tablespoon grated ginger. 12 cup water chestnut, diced (may use jicama). steamed rice. 1 teaspoon chili paste with garlic. 2 tablespoons soy sauce. 1 tablespoon rice wine or 1 tablespoon dry sherry. 1 teaspoon rice vinegar. 1 teaspoon sugar. 14 cup chicken broth. 1 teaspoon cornstarch. 2 teaspoons dark sesame oil.

Slice beef diagonally, across the grain, into thin slices. Combine beef, salt, egg white, and cornstarch. Toss together until well mixed and set aside. Stir together all ingredients for the sauce in a small bowl and set aside. Add two tbsp oil to the wok and stir-fry beef until just browned. Remove from wok. Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark. Remove all from wok and place with the beef. Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok. Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn. Add beef and peanut/pepper mixture back into wok and stir to blend. Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through. Serve with steamed rice.

flank steaks. salt. egg white. cornstarch. peanut oil. dry roasted peanuts. dried red chili peppers. red bell pepper. green onions. garlic cloves. ginger. water chestnuts. steamed rice. chili paste with garlic. soy sauce. rice wine. rice vinegar. sugar. chicken broth. cornstarch. dark sesame oil.

http://www.food.com/recipe/kung-pao-beef-76348

Sweet Corn Croquettes

2 ears Fresh Sweet Corn. 1/2 whole Medium Onion. 2 Tablespoons Unsalted Butter. 2 Tablespoons All-purpose Flour. 1/2 cups Milk. 1/2 cups Chicken Stock. 1/2 teaspoons Freshly Ground Black Pepper. 1 whole Egg. 2 cups Panko Crumbs. 3 cups Vegetable Oil.

Shuck the corn and remove the silks. Cut the kernels off the cobs as close to the cobs as possible. Discard the cobs and set the corn aside. Finely dice the onion. Melt the butter in a frying pan over medium heat. Add the onion and saute for 34 minutes or until the onions have softened. Add the flour and stir well. The mixture will be quite clumpy. Cook for 23 minutes more, stirring frequently. Slowly add the milk and chicken stock, whisking constantly until the flour clumps have smoothed out and the only texture that remains is from the onions. Add the corn and black pepper and stir. Continue to cook, stirring frequently, until mixture has thickened almost to a paste; it should be thick enough that it very slowly slides back when wiped away from the pan with a spoon. Remove the pan from the heat and add the egg, stirring well. Place in the refrigerator on a hot pad for 3045 minutes to allow the mixture to cool. Pour the panko crumbs in a small bowl and the oil into a medium pot (the oil should be at least 1 1/2 inches deep) fixed with a candy/deep fry thermometer. Carefully form balls (they may be somewhat runny) of the corn mixture and coat them completely with panko crumbs. When you are about half-done forming the croquettes, heat the pan containing the oil over medium-high heat until it reaches about 375 degrees F. Once all croquettes are formed, gently place 3-4 croquettes at a time in the oil, cooking for 10-30 seconds or until panko is a dark golden brown. Remove with a slotted spoon and place on a plate lined with paper towels. Scarf down as soon as possible. Recipe adapted from Cookpad.

sweet corn. onion. unsalted butter. all - purpose flour. milk. chicken stock. fresh ground black pepper. egg. panko breadcrumbs. vegetable oil.

http://tastykitchen.com/recipes/appetizers-and-snacks/sweet-corn-croquettes/

Spiced Maple Glazed Salmon

2 teaspoons paprika. 1 teaspoon chili powder. 1 teaspoon ground dried ancho chile powder. 12 teaspoon ground cumin. 14 teaspoon garlic powder. 12 teaspoon brown sugar. 12 teaspoon sea salt. 4 (6 ounce) salmon fillets. 1 tablespoon maple syrup. 1 tablespoon melted butter. 1 tablespoon chopped green onion.

Preheat oven to 375 degrees. Combine the paprika, chili powder, ancho, cumin, garlic powder, and brown sugar. Place salmon on lightly sprayed baking dish or tray. Sprinkle the fillets with the salt, then rub with the spice mixture. Combine melted butter and maple syrup, then drizzle each fillet with a bit of the mixture; sprinkle each with a bit of green onion. Bake for 10 to 12 minutes, or until it flakes with a fork. Serve with rice or orzo pasta and steamed green vegetables like broccoli, gai lan (Chinese broccoli), bok choy, or green beans, drizzled with bottled fish or oyster sauce. Note: ancho chile powder is available through many Latin markets or at Penzey's online. See http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html If you don't have ancho, but do have smoked Spanish paprika, try adding a bit of that! :).

paprika. chili powder. dried ancho chile powder. ground cumin. garlic powder. brown sugar. sea salt. salmon fillets. maple syrup. butter. green onions.

http://www.food.com/recipe/spiced-maple-glazed-salmon-63326

Herb-Crusted Pork Tenderloin

2 Tablespoons Thyme, Chopped. 23 cups Mint, Roughly Chopped And Packed Into Measuring Cup. 1 cup Cilantro, Chopped. 6 Tablespoons Olive Oil. 1 whole Lemon, Juiced. 1 cup Red Onion, Chopped. 2 teaspoons Sea Salt. 4 teaspoons Garlic Pepper. 1 teaspoon Crushed Red Pepper. 2 cloves Garlic, Minced. 2 Tablespoons Sun-Dried Tomatoes, Chopped. 1 whole Pork Tenderloin (1-2 Pound Size).

Put everything (except the pork) into your blender and puree. In a zip top bag, pour half of the mixture over your meat of choice (we used pork tenderloin) and save half of the mixture to use as an aioli after cooking. Seal the bag, put it in the refrigerator and marinate pork for at least 4 hours. Heat grill to medium heat. Remove meat from the marinade. When grill is hot put the meat onto it. Grill pork tenderloin over a medium flame for about 30 minutes or until it registers 155 degrees F on an instant-read thermometer. Pour remaining aioli over tenderloin and serve.

thyme. mint. cilantro. olive oil. lemon. red onions. sea salt. garlic pepper seasoning. crushed red pepper flakes. garlic cloves. sun - dried tomatoes. pork tenderloin.

http://tastykitchen.com/recipes/main-courses/herb-crusted-pork-tenderloin/

The Superman Smoothie

1 cup Orange Juice. 1/2 whole Large Banana, Frozen. 1/2 cups Mango, Frozen.

Add all ingredients to a blender and process until smooth.

orange juice. banana. mangoes.

http://tastykitchen.com/recipes/drinks/the-superman-smoothie/

Baked Citrus Salmon

1 blood orange, sliced thinly. 1 orange, sliced thinly. 1 12 lbs salmon fillets. 12 lemon, juice and zest of. 12 teaspoon honey. 3 teaspoons starfruit jam. 12 teaspoon nutmeg. salt and pepper.

Preheat oven to 350 degrees F (175 degrees C). Arrange orange slices in a single layer in the bottom of a medium baking dish (reserving 2 slices of blood orange and two slices of naval orange). Place salmon on oranges, drizzle with honey. Spread starfruit jam over salmon and sprinkle with nutmeg, salt, pepper, and lemon zest. squeeze lemon juice over the salmon and cover with reserved orange slices. Cover baking dish with foil and bake 30 to 35 minutes in the preheated oven,. uncover and broil on low for another 3 minutes until easily flaked with a fork. serve with steamed green beans tossed with bacon and browned butter.

blood orange. orange. salmon fillets. lemons. honey. jam. nutmeg. salt and pepper.

http://www.food.com/recipe/baked-citrus-salmon-487460

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

1 cup Uncooked Israeli Couscous. 3 cups Vegetable Broth (can Also Use Chicken Stock). 1/4 cups Toasted Pine Nuts. 1 whole English Cucumber. 1/2 cups Diced Bell Peppers - Red, Green & Yellow For Color. 1/2 cups Coarsely Chopped Fresh Apple Mint Leaves; Additional Sprigs For Garnish (can Also Use Spearmint Or Pineapple Mint). 1/4 cups Extra Virgin Olive Oil. 1 teaspoon Finely Grated Lemon Zest. 2 Tablespoons Fresh Lemon Juice, Or More As Needed. 3/4 teaspoons Kosher Salt To Taste. 1/2 teaspoons Freshly Ground Black Pepper, To Taste. 1 cup Small-diced Feta Cheese.

In a large saucepan, bring 2 quarts vegetable broth to a boil. (Vegetable broth adds more flavor to the couscous. You can also use chicken stock.) Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes. Cook the couscous in the boiling water until tender, about 10 minutes. As the couscous is boiling, toast the pine nuts in the skillet over medium heat, stirring frequently. Be sure not to burn the pine nuts. Remove from heat immediately. Drain and rinse couscous under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in diced cucumber, bell peppers, and mint. In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl. Refrigerate for a few hours or overnight and serve. Garnish with the toasted pine nuts and reserved mint sprigs before serving.

israeli couscous. vegetable broth. pine nuts. English cucumber. bell peppers. mint leaves. extra virgin olive oil. lemon zest. kosher salt. fresh ground black pepper. feta cheese.

http://tastykitchen.com/recipes/salads/toasted-israeli-couscous-salad-with-mint-cucumber-and-feta/

William Sonoma Tagine Red Wine-Braised Short Ribs

3 tablespoons olive oil. 3 34 lbs beef short ribs, bone in 6-8 pieces. kosher salt. fresh ground pepper. 1 cup all-purpose flour. 1 celery rib, cut into 1/4-inch dice. 34 cup shallot, finely diced. 1 tablespoon garlic, minced. 3 tablespoons tomato paste. 34 teaspoon chili, Aleppo crushed. 1 teaspoon fresh thyme, chopped. 12 cup beef broth. 34 cup red wine.

Soak tagine according to manufacture's instructions. Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil. Season ribs with salt and pepper. Dredge in flour and shake off excess. Brown half of ribs on all sides, about 10 minutes total;. transfer to plate. Repeat with 1 tablespoon oil and remainng ribs. Reduce heat to medium. Warm 1 tablespoon oil. Cook celery, carrots and shallot 7-8 minutes. Add garlic and tomato paste; cook 1 minute. Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer. Return ribs to tagine. Reduce heat to medium-low;. cover and cook, turning ribs occasionally, until tender, 4-5 hours.

olive oil. beef short ribs. kosher salt. fresh ground pepper. all - purpose flour. celery rib. shallots. garlic. tomato paste. chili. fresh thyme. beef broth. red wine.

http://www.food.com/recipe/william-sonoma-tagine-red-wine-braised-short-ribs-448587

Crock Pot California Tamale Pie

34 cup yellow cornmeal. 1 12 cups milk. 1 egg. 1 lb ground beef (browned). 1 (1 1/4 ounce) package chili seasoning mix. 16 ounces tomatoes. 14 cup onion (diced). 1 teaspoon seasoning salt. 16 ounces corn (drained). 2 14 ounces black olives. 1 cup cheddar cheese.

Mix cornmeal, milk, and egg. Then add ground beef, tomatoes, onion, chili mix, seasoning salt, corn, and olives. Pour into crock pot. Cook on high for 3 - 4 hours. Sprinkle cheese over top. Cook 5 minutes longer.

yellow cornmeal. milk. egg. ground beef. chili seasoning mix. tomatoes. onions. seasoning salt. corn. black olives. cheddar cheese.

http://www.food.com/recipe/crock-pot-california-tamale-pie-129445

Chicken and Spinach Casserole

2 Tablespoons Butter. 2 Tablespoons Flour. 1- 1/2 cup Milk. 16 ounces, weight Thawed Frozen Spinach, Well Drained. 1 pound Monterey Jack Cheese, Sliced. 6 whole Chicken Breasts. 2 cups Rice. 4 cups Water.

Melt the butter in a small saucepan. Add the flour and cook on low heat until it has a nice tawny color. Add milk, and stir constantly until it comes to a bubble. Set aside. Preheat oven to 350 degrees. Pour a ladleful of basic white sauce over the bottom of a casserole dish. Top evenly with spinach, then half of the cheese, then sauce, then chicken, then the rest of the cheese, then the rest of the sauce. Bake covered until chicken is done, about one hour. Twenty minutes before the dish is done, make rice according to the package directions, about 2 cups of rice to 4 cups of water. Serve chicken and spinach and sauce over rice.

butter. flour. milk. frozen spinach. monterey jack cheese. whole chicken breasts. rice. water.

http://tastykitchen.com/recipes/main-courses/chicken-and-spinach-casserole/

Aloo Poshto ( Potatoes Recipe)

2 tablespoons poppy seeds (khus-khus). 2 tablespoons oil. 3 whole dry kashmiri red chilies, broken into pieces. 12 teaspoon turmeric powder (haldi). 2 teaspoons green chilies, finely chopped. 4 cups potatoes, cubes, cooked. salt.

1.Dry roast the poppy seeds on a tava (griddle) for 3 to 4 minutes. 2.Grind coarsely in a mixer and keep aside. 3.Heat the oil in a pan, add the red chillies, turmeric powder, ground poppy seeds and green chillies and saute for 1 minute. 4.Add the potatoes and salt and toss well. 5.Serve hot.

poppy seeds. oil. red chilies. turmeric powder. green chilies. potatoes. salt.

http://www.food.com/recipe/aloo-poshto-potatoes-recipe-483054

Honey Mustard Chicken Salad

14 cup red wine vinegar. 14 cup orange juice. 2 tablespoons olive oil. 1 teaspoon orange zest (optional). 1 tablespoon honey. 1 tablespoon Dijon mustard. 3 tablespoons Mrs. Dash seasoning mix (Original Blend). 1 teaspoon salt (optional). 3 cups chicken (cooked-cubed). 1 12 cups celery (thinly sliced or diced). 1 (11 ounce) can mandarin orange segments (drained). 13 cup almonds (sliced-toasted). 1 cup chow mein noodles (optional). lettuce leaf.

Combine vinegar,oil,orange juice,zest,salt,Mrs. Dash,honey & dijon mustard in a container with a tight fitting lid, cover & shake well to combine. Combine chicken and celery in a medium bowl, pour dressing over chicken mixture and toss to mix well. Cover & chill; 2-3 hours. At the same time, place canned mandarin oranges in refrigerator so they will be cold when you prepare the salad. To prepare; add drained mandarin oranges & almonds to chilled chicken mixture, toss to combine. Serve on lettuce leaves, topped with chow mein noodles if you like.

red wine vinegar. orange juice. olive oil. orange zest. honey. Dijon mustard. Mrs. Dash seasoning mix. salt. chicken. celery. mandarin orange segments. almonds. chow mein noodles. lettuce leaves.

http://www.food.com/recipe/honey-mustard-chicken-salad-368556

Roasted Balsamic Winter Vegetable Soup

2 Tablespoons Balsamic Vinegar. 2 teaspoons Finely Chopped Fresh Thyme. 1 teaspoon Finely Chopped Fresh Basil. 1/4 cups Extra Virgin Olive Oil. 1 whole Large Red Onion, Halved, Cut Into Wedges. 1 whole Large Granny Smith Apple, Cubed. 1 whole Large Sweet Potato, Peeled And Cubed. 1/2 pounds Carrots, Peeled And Chopped In Rounds. Coarse Salt And Ground Black Pepper. 4 cups Unsalted Vegetable Stock. 4 Tablespoons Plain Nonfat Yogurt. 2 Tablespoons Granulated Sugar, Brown Sugar Or Honey. 1 teaspoon Ground Cinnamon And/or Nutmeg. Cayenne Pepper Or Crushed Red Pepper Flakes. Honey, Shaved Fresh Parmesan, Chopped Walnuts Or Pecans, For Topping.

Preheat oven to 400 degrees F. Whisk vinegar, thyme and basil together in a small bowl. Slowly whisk in olive oil. Place chopped onion, apple, sweet potato, squash and carrots on large baking sheet. Add dressing and season with salt and pepper; toss to coat. Roast until vegetables are tender and slightly brown around edges, about 3540 minutes. Place vegetables in a large stock pot and pour in 3-4 cups of vegetable stock, just enough to cover the vegetables. Heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 1015 minutes, until vegetables are soft. Puree soup using a (stick) blender, adding more broth if necessary. Add yogurt, sugar, cinnamon/nutmeg and cayenne/crushed red pepper flakes and continue to puree until incorporated. Season with a dash of salt and black pepper. Taste and adjust seasoning, if necessary. Top soup with a drizzle of honey, shaved fresh Parmesan and chopped walnuts or pecans.

balsamic vinegar. fresh thyme. fresh basil. extra virgin olive oil. red onion. Granny Smith apples. sweet potato. carrots. salt & fresh ground pepper. unsalted vegetable stock. plain nonfat yogurt. granulated sugar. ground cinnamon. cayenne pepper. honey.

http://tastykitchen.com/recipes/soups/roasted-balsamic-winter-vegetable-soup/

Love My Peanut Butter Ice Cream

2 cups Heavy Whipping Cream. 1 can (14 Oz. Size) Sweetened Condensed Milk. 23 cups Peanut Butter. 4 teaspoons Vanilla Extract. 12 (regular Size) Peanut Butter Cups, Chopped. 1 box (4 Oz. Size) Reese's Pieces.

In the bowl of a mixer fitted with the whisk attachment (or using a hand mixer), whip heavy whipping cream until stiff peaks form. In a large bowl, stir together condensed milk and peanut butter. Add vanilla and stir until combined. Fold in whipped cream until thoroughly combined. Gently fold in peanut butter cups and Reeses pieces. Pour into a freezer safe (2-quart) container and freeze until firm, about 8 hours or overnight.

heavy whipping cream. sweetened condensed milk. peanut butter. vanilla extract. peanut butter cups. Reese's pieces.

http://tastykitchen.com/recipes/desserts/love-my-peanut-butter-ice-cream/

Salted Caramel Bark

1 package Kraft Caramel Bits 11 Oz. Package. 2 Tablespoons Water. Coarse Sea Salt. 1 package Ghirardelli Dark Chocolate Chips 11.5 Oz Package. 1 package Ghirardelli Milk Chocolate Chips 11.5 Oz Package.

Rip off a piece of wax paper and cover a cookie sheet. (Hint: if you take a damp sponge and wipe it on the cookie sheet before you put the wax paper on it, the wax paper will stick and not move around when you go to spread the chocolate.) In a microwave safe bowl, microwave the caramel bits with 2 tablespoons water for 2 minutes. Then stir and microwave for additional 30 second intervals till fully melted. Place both packages of chocolate chips in the top of a double boiler (with simmering water in the bottom) and stir until melted and glossy. Spread the melted chocolate with a spatula on the wax paper, making sure the chocolate goes all the way to the edges. Then take dollops of the caramel and place it on the chocolate. Then take your spatula and swirl it into the chocolate creating swirled ribbons. Once this is done sprinkle the salt onto the top. Dont be stingy with the salt. Place your cookie sheet in the freezer for about 15 minutes. Then take it out and break the bark into pieces and pull apart from the wax paper. I turn it over when attached to the wax paper and and hit it with my meat mallet to break it apart.

water. coarse sea salt.

http://tastykitchen.com/recipes/desserts/salted-caramel-bark-2/

Mediterranean Pizzas

8 large pita breads. 1 pint grape tomatoes. 2 tablespoons olive oil. 12 teaspoon coarse salt. 12 lb feta cheese, crumbled. 16 kalamata olives, pitted and quartered. 2 -3 sprigs fresh oregano, leaves removed (Greek oregano is even better). salt and pepper.

Pre-heat oven to 350 degrees. Wash and halve grape tomatoes and mix in shallow baking dish with coarse salt and olive oil. Bake 35 minutes until roasted. You can do this the day before if you like. Using a 2 inch round cookie cutter, cut mini pizza crusts out of the pita bread. You should get about 4 mini pizzas per pita. Place pitas on cookie sheet. Top with tomato halves, olives and a leaf or two of oregano. Crumble feta cheese on top. Bake in oven for 8-10 minutes until cheese is melted. The pitas will be crisp. Serve from the oven or at room temperature. Variation:. If you like garlic, wrap a whole unpeeled head of garlic in aluminum foil and roast with the tomatoes. When done the garlic will be very tender and easily squeeze out of the skin. Mash the roasted garlic and mix with a tablespoon of yogurt cheese or cream cheese. Spread a very thin layer on the bread before assembling pizza.

pita breads. grape tomatoes. olive oil. coarse salt. feta cheese. kalamata olives. fresh oregano. salt and pepper.

http://www.food.com/recipe/mediterranean-pizzas-129882

Hole Diggin', Hosta Luggin', Cat Scratchin' Lemonade

1 cup sugar. 1 cup water. 1 -1 14 cup lemon juice, with as much pulp as you can. 1 lemon zest. 5 cups cold water.

Make a simple syrup by boiling the sugar with 1 cup of water, for one minute. Let cool. In a large pitcher, mix together, the syrup, lemon juice and zest. Add cold water and chill.

sugar. water. lemon juice. lemon zest. cold water.

http://www.food.com/recipe/hole-diggin-hosta-luggin-cat-scratchin-lemonade-516935

Easy and Quick Cream Cheese Potatoes

15 small red potatoes, skin on. 1 (8 ounce) package cream cheese, cubed. 2 tablespoons butter. 5 green onions, chopped. 1/2 teaspoon garlic salt. salt and pepper to taste.

Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain well. Return potatoes to pan, and stir in the cream cheese, butter, and garlic salt. Use a fork to mash potatoes, leaving them fairly lumpy. Fold in green onions. Season with salt and pepper to taste.

red potatoes. cream cheese. butter. green onions. garlic salt. salt and pepper.

http://allrecipes.com/recipe/easy-and-quick-cream-cheese-potatoes/

Sherried Baby Squash

1 quart baby squash, mixed (like zucchini, yellow and pattypan). 3 tablespoons butter. 1 sweet onion, diced. 2 tablespoons sherry wine (the good stuff, not cooking sherry). 2 teaspoons fresh thyme, chopped. garlic salt. fresh ground black pepper.

Wash and slice the squash into 1/2 inch pieces. In a large frying pan, melt the butter over medium high heat. Add the onion and saute for 4-5 minutes, or until it is beginning to caramalize and stick to the bottom of the pan. Deglaze the pan with the sherry, scraping up the brown bits. When the sherry has cooked down to a thick liquid, add the squash, thyme and some garlic salt. Toss to coat with butter and onions. Spread squash out over the bottom of the pan so that they can brown, about 1-2 minutes. When one side is lightly browned, flip squash over to brown on other side. When browned, add pepper and toss. Serve hot.

squash. butter. sweet onion. sherry wine. fresh thyme. garlic salt. fresh ground black pepper.

http://www.food.com/recipe/sherried-baby-squash-177484

Middle Child Pizza

1/4 cups Olive Oil. 1 whole Recipe For Pizza Dough. 1/2 cups Basil Pesto. 1 cup Finely Chopped Artichoke Hearts. 1 cup Seeded, Finely Chopped Tomatoes. 1/2 cups Finely Chopped Olives (either Black Or Kalamata). 1 cup Crumbled Feta. 2 Tablespoons Shredded Parmesan Cheese. 1/4 teaspoons Garlic Salt. 1/2 teaspoons Dried Oregano Leaves.

Preheat your oven to 500F. Generously coat a half-sheet pan with olive oil. If you think its too much, youll probably need more. Youre trying to prevent the pizza from sticking. Stretch your dough to fit the pan. Pretty much any dough recipe will work here. I am particularly fond of Jim Laheys pizza recipe. It is easy (no kneading) and delicious. Smear the pesto all over the dough with your fingers. Sprinkle the artichokes over the top. They are so yummy and I heart artichokes 4 ever! Tomatoes are next, followed by the black olives, then the feta. Sprinkle the parmesan, the garlic salt, and the oregano all over the top. Isnt it pretty? Bake for 1/2 hour. ( If your oven is small, you might consider covering the pizza with aluminum foil for the first fifteen minutes). Take your masterpiece out of the oven and drizzle a little olive oil over the top. Transfer to a cutting board and serve with freshly grated parmesan and red pepper flakes. I love this cold for breakfast!

olive oil. pizza dough. basil pesto. artichoke hearts. olives. feta. parmesan cheese. garlic salt. dried oregano leaves.

http://tastykitchen.com/recipes/main-courses/middle-child-pizza/

Kalua Pork

2 pork butt or 2 pork shoulder, roasts. 14 cup rock salt. 1 (3 ounce) bottle liquid smoke. garlic, minced. pepper. onion, sliced into rings. banana.

Cut deep slices in pork, make criss cross pattern. take handful hawaiian rock salt and rub it into the meat, making sure to get into the slices. drizzle one bottle of liquid smoke over pork, making sure it gets into cracks. sprinkle garlic and pepper over top of pork. lay onion rings on top. slice bananas into halves or thirds and lay on top of pork and in cracks. put a little water on bottom of pan. cover tightly with foil and slow bake over night at 250 to 300 degrees. when done, remove onions and bananas and shred meat.

pork butt. rock salt. liquid smoke. garlic. pepper. onions. bananas.

http://www.food.com/recipe/kalua-pork-178628

Crispy Baked Chicken

12 cup cornmeal. 12 cup flour. 1 12 teaspoons salt. 1 12 teaspoons chili powder. 12 teaspoon oregano. 14 teaspoon pepper. 1 whole chicken, cut up. 12 cup milk. 13 cup butter.

Combine dry ingredients. Dip chicken in milk and roll in dry mixture. Place in 13x9 pan sprayed with Pam and drizzle with butter (I spray with butter flavor Pam) then Bake at 375 for about 30 minutes If not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)

cornmeal. flour. salt. chili powder. oregano. pepper. whole chicken. milk. butter.

http://www.food.com/recipe/crispy-baked-chicken-11405

Southern Fried Chicken

2 liters Milk. 2 whole Chickens, Skin On, Sectioned Into 8 Pieces (Legs, Thighs, Breast Pieces). 1- 1/2 liter Vegetable Oil, For Frying. 250 grams Plain Flour. 1 package (about 67g Sachet) Dried Tomato Soup Mix. 1 teaspoon Dried Sage. 1 teaspoon Dried Thyme. 1 teaspoon Dried Basil. 2 teaspoons Paprika. 1 teaspoon Garlic Powder. 1 teaspoon Chili Powder (optional). 1 Tablespoon Salt. 1/2 teaspoons Celery Salt. 1/2 teaspoons Freshly Ground Black Pepper. 3 Large Eggs, Beaten.

Pour milk into a large heavy bottomed pan and add all the chicken pieces. Bring to boil and simmer on the lowest setting for 25 minutes. Drain milk and allow chicken to cool until it can be comfortably handled. Meanwhile, heat oil in a wok or heavy-bottomed pan to around 160 degrees C (320 degrees F) or equivalent. Mix flour, tomato soup mix, all herbs and spices, along with salt and pepper to make the flour-based coating for the chicken. Take 2 clear plastic food bags and spoon around 6 tablespoons of the mix in each. Take 4 pieces of chicken at a time, place in one bag and shake to ensure chicken is totally coated in the flour. Coat each piece of chicken in beaten egg. Pop chicken into the other bag of flour and shake until totally covered. Repeat until all chicken in done. Using a large slotted spoon, carefully place chicken in hot oil, fry chicken, 5 or 6 pieces at a time, moving chicken around constantly until beautifully golden (approximately 4 minutes). Remember, chicken is already cooked, so this is just to cook the coating and reheat chicken through. Carefully remove from oil and place on a plate covered in kitchen roll to absorb excess oil. Can be kept warm in a low oven for up to 1 hour. Serve with coleslaw and corn on the cob.

milk. whole chickens. vegetable oil. plain flour. tomato soup mix. dried sage. dried thyme. dried basil. paprika. garlic powder. chili powder. salt. celery salt. fresh ground black pepper. eggs.

http://tastykitchen.com/recipes/main-courses/southern-fried-chicken-4/

Hash Browns Casserole

1 (2 lb) package frozen hash brown potatoes, thawed. 12 cup melted butter. 1 (10 3/4 ounce) can condensed cream of chicken soup. 1 (8 ounce) container sour cream. 12 cup chopped onion. 2 cups shredded cheddar cheese. 1 teaspoon salt. 14 teaspoon ground black pepper. 2 cups crushed corn flakes cereal. 14 cup melted butter.

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes. To freeze: Assemble casserole. Wrap tightly with foil and freeze. To serve: Thaw in fridge overnight. Bake as directed.

frozen hash brown potatoes. butter. condensed cream of chicken soup. sour cream. onions. shredded cheddar cheese. salt. ground black pepper. corn flakes. butter.

http://www.food.com/recipe/hash-browns-casserole-57129

Guacamole for One

1 avocado (ripe). 1 roma tomato (slightly under-riped). 14 cup onion (finely chopped, I use white onion). 12 lime, juice of (about 2 tablespoon). 1 dash sea salt.

Coarsely chop the tomato and drain. Half the avocado. Remove pit (hold the half of avocado with the pit in one hand, firmly but gently smack a chef's knife into the pit until the knife sinks about half inch into the middle of the pit, twist the knife and the pit back and forth to loosen the pit and remove). Score the flesh of the avocado with the tip of the knife. Scoope out the flesh with a spoon into a small bowl. Mash the avocado with a fork, leaving some chunks. Fold in tomato, onion, lime juice and salt. At this point, I usually watch my husband inhale the "guac" with some authentic chips from the local Mexican market. Note: If you are going to put the "guac" into the refrigerator, save the pit and put it in with the "guac" to help preserve the avocado.

avocado. roma tomato. onions. limes. sea salt.

http://www.food.com/recipe/guacamole-for-one-273662

Corn Casserole

3 cups monterey jack cheese or 3 cups similar grated cheese. 6 slices whole wheat bread, torn up. 1 lb canned creamed corn. 12 cup chopped celery. 14 cup chopped onion. 1 cup corn. 12 teaspoon salt. 12 teaspoon Worcestershire sauce. 6 drops Tabasco sauce. 12 teaspoon dry mustard.

Fry the onion and celery together. Layer the bread (bottom) vegetables, and cheese in an oiled casserole dish. Pour the creamed corn over the top. Then pour the egg mixture over that. Let it stand 30 minutes, then bake in a 350 oven for 1 hour, placed in a pan of hot water. As a main dish, this supplies about 40% of a day's protein requirement. By protein complementarity, the available amount can be increased to 55% by adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.

monterey jack cheese. whole wheat bread. creamed corn. celery. onions. corn. salt. Worcestershire sauce. Tabasco sauce. dry mustard.

http://www.food.com/recipe/corn-casserole-164494

Parsnip and Hazelnut Gratin with Bacon

4 ounces bacon slices, chopped. 2 pounds parsnips (about 11 medium), peeled, trimmed, thinly sliced lengthwise. 1/2 cup hazelnuts, chopped, toasted, divided. 2 cups whipping cream. 1 cup low-salt chicken broth. 1 1/2 teaspoons kosher salt. 1 teaspoon ground black pepper. 2 tablespoons minced fresh sage.

Preheat oven to 400F. Saute bacon in heavy medium skillet over medium-high heat until golden brown, about 6 minutes. Using slotted spoon, transfer bacon to large bowl. Stir in parsnips and 1/4 cup hazelnuts. Arrange mixture in even layer in 2-quart baking dish. Combine whipping cream, broth, salt, and pepper in medium bowl. Pour over parsnip mixture in dish. Bake gratin 30 minutes. Press down on parsnips with spatula to moisten evenly. Continue baking until parsnips are tender and liquid bubbles thickly, about 35 minutes longer. Let stand 10 minutes. Sprinkle with remaining hazelnuts and sage.

bacon. parsnips. hazelnuts. whipping cream. low sodium chicken broth. kosher salt. ground black pepper. fresh sage.

http://www.epicurious.com/recipes/food/views/parsnip-and-hazelnut-gratin-with-bacon-234153

Spaghetti with Zucchini and Garlic

2 small zucchini or 2 medium zucchini. 14 cup extra virgin olive oil. 4 cloves garlic, chopped. salt & freshly ground black pepper. 1 lb spaghetti, cooked al dente or to taste. 12 cup grated parmigiano or 12 cup romano cheese. salt and pepper.

Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle. Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic starts sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.

zucchini. extra virgin olive oil. garlic cloves. salt & freshly ground black pepper. spaghetti. romano cheese. salt and pepper.

http://www.food.com/recipe/spaghetti-with-zucchini-and-garlic-70755

Creamy Ham and Macaroni Bake

2 cups cooked macaroni. 2 tablespoons margarine. 3 tablespoons flour. 1 teaspoon salt. 1 teaspoon dried parsley flakes. 34 teaspoon dry mustard. 14 teaspoon pepper. 2 cups milk. 2 cups diced cooked ham. 14 12 ounces asparagus, cuts&tips well drained. 2 12 cups shredded American cheese. 3 tablespoons dry breadcrumbs.

Heat oven to 350'. In a large saucepan, melt margarine, stir in flour, salt, parsley, mustard and pepper. Blend in milk. Cook, stirring constantly until thickened and bubbly. Add cheese, stir until melted. Add cooked macaroni, ham and asparagus; mix well. Pour into buttered 2 quart casserole. Sprinkle with bread crumbs. Bake for 30 minutes or until nice and bubbly.

cooked macaroni. margarine. flour. salt. dried parsley flakes. dry mustard. pepper. milk. cooked ham. asparagus. American cheese. dry breadcrumbs.

http://www.food.com/recipe/creamy-ham-and-macaroni-bake-118705

Oatmeal Chocolate Chip Cookies (From Eating Well)

2 cups rolled oats (not quick-cooking). 12 cup all-purpose flour. 12 cup whole wheat pastry flour (I wouldn't sub regular whole-wheat flour). 1 teaspoon ground cinnamon. 12 teaspoon baking soda. 12 teaspoon salt. 12 cup tahini. 4 tablespoons cold unsalted butter, cut into small pieces. 23 cup granulated sugar. 23 cup packed light brown sugar. 1 large egg. 1 large egg white. 1 tablespoon vanilla extract. 1 cup chocolate chips (bittersweet or semisweet). 12 cup chopped walnuts.

Position racks in the upper and lower thirds of the oven and preheat to 350 F (I baked at 325F convection); line two baking sheets with parchment paper. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter with an electric mixer in a large bowl until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined (the mixture will still be a little grainy). Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened; stir in chocolate chips and walnuts. With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly, but don't let the sides crack; continue with the remaining batter, spacing the flattened balls 2 inches apart. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. (Note: I baked mine only about 13 minutes and felt that was too long--you will want to adjust your baking time according to how crispy you like your cookies. ). Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.

rolled oats. all - purpose flour. whole wheat pastry flour. ground cinnamon. baking soda. salt. tahini. unsalted butter. granulated sugar. light brown sugar. egg. egg white. vanilla extract. chocolate chips. walnuts.

http://www.food.com/recipe/oatmeal-chocolate-chip-cookies-from-eating-well-213174

Crispy Shrimp Phyllo Cups #RSC

1 tablespoon butter, unsalted. 13 cup baby carrots, finely chopped. 13 cup red pepper, sweet, finely chopped. 1 12 tablespoons shallots, finely chopped. 12 cup shrimp, cooked and finely chopped. 1 (1 ounce) package Hidden Valley Original Ranch Dressing and Seasoning Mix. 12 cup cream cheese, not fat free. 14 cup parmesan cheese, grated. 1 tablespoon chives, chopped. 1 teaspoon lemon juice, fresh. 12 teaspoon sriracha sauce, found in Asian aisle. 2 (2 ounce) packages miniature phyllo cups.

Preheat oven to 350 degrees. In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Saute for 3-5 minutes or until crisp-tender. Remove from heat and set aside. In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well. Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill). If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired. May be made up to 2 hours in advance, refrigerated and then baked.

butter. baby carrots. red peppers. shallots. shrimp. Hidden Valley Original Ranch Dressing and Seasoning Mix. cream cheese. parmesan cheese. chives. lemon juice. sriracha sauce. miniature phyllo cups.

http://www.food.com/recipe/crispy-shrimp-phyllo-cups-rsc-494484

Cheesy Tater-Topped Chili

6 large potatoes, peeled and cut into chunks. 2 tablespoons extra virgin olive oil or 2 tablespoons corn oil or 2 tablespoons vegetable oil. 2 12 lbs ground sirloin. 1 medium onion, finely chopped. 3 garlic cloves, chopped. 3 tablespoons chili powder. 2 tablespoons cumin. 2 tablespoons smoked paprika. cinnamon, pinch. salt, to taste. 14 cup tomato paste. 1 (12 ounce) bottle stout beer (could just use extra beef stock or beef broth). 1 -1 12 cup beef stock. 4 tablespoons butter. 7 scallions, white parts finely sliced (use tender green parts for garnish). 1 -1 12 cup milk. 2 egg yolks. 2 cups extra-sharp white cheddar cheese, shredded.

In a large pot, boil the potatoes until they are fork-tender. While the potatoes are coming up to a boil, preheat a deep skillet or wide, heavy-bottomed pot over medium-high heat. Add the olive oil and ground beef and crumble up the meat as it cooks, using the back of a wooden spoon or potato masher, for about 8 minutes, until brown and caramelized. Add the onions, garlic, chili powder, cumin, smoked paprika, cinnamon, salt and tomato paste to the meat and cook another 5 minutes. Add the beer and stock, and stir to loosen any bits from the bottom of the pan. Reduce the heat and simmer for 10-15 minutes, until thickened. Season the chili with salt to your taste. Once the potatoes are done cooking, drain and return them back to the same pot. Place the potatoes back over the heat, shaking them around a bit to dry them out. Add the butter and the whites of the scallions to the potatoes, and saute the scallions 1-2 minutes, until tender. Remove the potatoes from the heat then add in the milk, egg yolks, salt and ground black pepper. Mash them up with the potatoes masher. Fold the cheese into the potatoes and allow it to melt. At this point the chili should be ready to be poured into a casserole dish and topped with the cheesy scallion potatoes. Place the chili tater-topped casserole into the oven and brown the top, about 2-3 minutes. Garnish with the reserved green scallion tops and serve.

potatoes. extra virgin olive oil. ground sirloin. onion. garlic cloves. chili powder. cumin. smoked paprika. cinnamon. salt. tomato paste. stout beer. beef stock. butter. scallions. milk. egg yolks. white cheddar cheese.

http://www.food.com/recipe/cheesy-tater-topped-chili-324913

Roasted Brussels Sprouts With Potatoes and Bacon

1 12 lbs yukon gold potatoes, halved if very small. 1 lb fresh Brussels sprout. 6 medium shallots, quartered. 3 slices thick-cut bacon, cut crosswise into 1/2 inch strips. 3 tablespoons olive oil. 2 teaspoons kosher salt. 12 teaspoon fresh ground black pepper. 2 tablespoons butter, melted. 1 tablespoon fresh lemon juice.

Heat oven to 450 deg. Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min. ). Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat. Serve immediately.

yukon gold potatoes. fresh Brussels sprouts. shallots. bacon. olive oil. kosher salt. fresh ground black pepper. butter. fresh lemon juice.

http://www.food.com/recipe/roasted-brussels-sprouts-with-potatoes-and-bacon-145430

Better Than Frozen French Bread Pizza

1 loaf crusty French bread or 2 submarine-style hard rolls, split lengthwise. 34 cup prepared low fat chunky spaghetti sauce or 34 cup garden style spaghetti sauce. 1 teaspoon dried oregano. 12 fresh green pepper, sliced thinly. 12 cup fresh mushrooms or 12 cup canned mushroom, thinly sliced. 14 cup fat-free parmesan cheese. 1 cup lowfat mozzarella cheese, shredded.

Spoon spaghetti sauce over sliced bread or rolls. Top with mushrooms and green peppers. Sprinkle with oregano and cheeses. Bake in preheated 375 degree oven for 12 to 15 minutes.

French bread. spaghetti sauce. dried oregano. green peppers. fresh mushrooms. fat - free parmesan cheese. lowfat mozzarella cheese.

http://www.food.com/recipe/better-than-frozen-french-bread-pizza-40019

Chicken Alfredo Pizza with Spinach and Red Onions

1/4 cups Unsalted Butter. 4 ounces, weight (1/2 Package) Cream Cheese. 1 teaspoon Garlic Powder. 1 cup Milk. 3 ounces, weight Grated Parmesan Cheese. 1/4 teaspoons Ground Black Pepper. 1 whole Pizza Crust (homemade Or Store Bought). 1 Tablespoon Olive Oil. 1 whole Chicken Breast, Boneless And Skinless. 1/4 teaspoons Dried Oregano. 1/4 teaspoons Dried Thyme. 1/4 teaspoons Dried Basil. 1 teaspoon Kosher Salt Plus Extra To Season Chicken. 1/2 teaspoons Ground Black Pepper Plus Extra To Season Chicken. 1 cup Baby Spinach Leaves, Whole. 1 whole Small Red Onion, Thinly Sliced. 6 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced.

For the Alfredo Sauce: Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. For the Pizza: For the crust, you can use your own recipe or store bought or you can check out my pizza dough recipe by clicking on the related link. Preheat your oven to 400 degrees. Heat 1 Tablespoon olive oil in a non-stick skillet to medium-high heat. Sprinkle chicken breast generously with kosher salt and pepper. Cook chicken breast in skillet until no longer pink in the middle, about 8-10 minutes. Once cooked, allow to cool and then slice into bite-size pieces. Set aside for later. Spread the alfredo sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper. Spread the baby spinach leaves evenly across the pizza. Arrange the onion slices and sliced chicken over the spinach. Top with mozzarella slices. Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Slice pizza and serve. Enjoy!

unsalted butter. cream cheese. garlic powder. milk. parmesan cheese. ground black pepper. pizza crust. olive oil. whole chicken breast. dried oregano. dried thyme. dried basil. chicken. chicken. baby spinach leaves. red onion. fresh mozzarella cheese.

http://tastykitchen.com/recipes/main-courses/chicken-alfredo-pizza-with-spinach-and-red-onions/

Grape Refresher Popsicles Only 2 Ingredients

2 cups Seedless Grapes. 2 cups 100% White Grape Juice.

Cut grapes into halves or quarters depending on what will best fit into your popsicle molds. Pop the grapes into the popsicle molds, fill with juice, put molds into the freezer and freeze overnight. Run the molds under warm water to loosen the frozen popsicles. Enjoy! Notes: Ingredient amounts are only estimates because popsicle molds come in all shapes and sizes. Fill up as many molds as you want with equal parts grapes and juice. I used 8 small popsicle molds for this amount of ingredients. Tip: For grab-n-go convenience, un-mold all of the popsicles at one time and put them in a big freezer bag to store in the freezer.

seedless grapes. white grape juice.

http://tastykitchen.com/recipes/special-dietary-needs/grape-refresher-popsicles-e28093-only-2-ingredients/

Sauteed Cabbage

12 head green cabbage, shredded thin. 2 cloves garlic, chopped. 2 tablespoons butter. salt and pepper.

In a saute or frying pan on medium-high heat, melt butter. Add chopped garlic and stir until fragrant, about 1 minute. Do not burn garlic. Add shredded cabbage to garlic and butter, tossing to coat. Season with salt and pepper and continue to cook cabbage, tossing occassionally until it just begins to turn golden, about 10-15 minutes. Note: Caraway is a great addition. Add 1/2 teaspoon with the garlic and stir until fragrant.

green cabbage. garlic cloves. butter. salt and pepper.

http://www.food.com/recipe/sauteed-cabbage-446405

Baked Chicken Teriyaki

8 chicken thighs, skinned. 12 cup teriyaki marinade. 2 teaspoons fresh ginger, grated. 1 tablespoon honey. 4 scallions, chopped. 2 medium red peppers, seeded and quartered. 3 small zucchini, quartered lengthwise.

Set oven to 400F. Place chicken in roasting pan. Mix marinade, ginger, honey, and scallions together and pour over chicken. Turn chicken to coat. Bake, uncovered, for 25 minutes. Add vegetables to pan, toss to coat. Bake 15-20 minutes longer until tender. This goes well with brown rice and pan juices.

chicken thighs. teriyaki marinade. fresh ginger. honey. scallions. red peppers. zucchini.

http://www.food.com/recipe/baked-chicken-teriyaki-127760

Creamy Pumpkin Coffee

34 cup low-fat milk. 2 teaspoons brown sugar or 2 teaspoons granulated sugar. 2 tablespoons pumpkin puree. 14 teaspoon vanilla extract. 2 dashes nutmeg. 1 dash cinnamon. 1 pinch ground ginger. 12 cup hot coffee or 12 cup espresso.

Combine the milk, sugar, pumpkin puree, vanilla, nutmeg, cinnamon and ginger in a blender on high speed, creating a frothy consistency. Pour into a saucepan and heat until just hot but not boiling. Pour hot coffee into mug and top with hot spiced milk.

low - fat milk. brown sugar. pumpkin puree. vanilla extract. nutmeg. cinnamon. ground ginger. hot coffee.

http://www.food.com/recipe/creamy-pumpkin-coffee-507434

Queso Cheese Sauce

1 tablespoon unsalted butter. 1 tablespoon flour. 1 cup milk. 1 cup monterey jack cheese, shredded. 12 teaspoon cumin. salt and pepper.

Melt butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute. Whisk in milk gradually until incorporated. Gradually stir in cheese until melted. Season with cumin, salt and pepper to taste.

unsalted butter. flour. milk. monterey jack cheese. cumin. salt and pepper.

http://www.food.com/recipe/queso-cheese-sauce-251994

Chocolate Covered Strawberry Cookies

2 14 cups flour. 1 teaspoon baking soda. 12 teaspoon salt. 1 cup butter. 1 teaspoon vanilla. 2 eggs. 34 cup sugar. 34 cup brown sugar. 1 cup chocolate chips. 1 cup dried strawberries, chopped.

In one bowl, sift the flour, baking soda and salt. In a second bowl, cream the butter with the sugars, vanilla and eggs. Slowly combine the flour mxture with the wet ingredients. Stir in the chips and strawberries. Refrigerate for an hour, or until dough is firm. Roll into one inch balls and place on greased, parchment-lined cookie sheets. Bake at 325 degrees for 13 minutes.

flour. baking soda. salt. butter. vanilla. eggs. sugar. brown sugar. chocolate chips. dried strawberries.

http://www.food.com/recipe/chocolate-covered-strawberry-cookies-287278

Parmesan-Basil Perch

2 tablespoons dry breadcrumbs. 2 tablespoons grated parmesan cheese. 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves. 12 teaspoon paprika. 1 dash pepper. 1 lb ocean perch (or other lean fish filets). 1 tablespoon margarine, melted. 1 tablespoon chopped fresh parsley.

Move oven rack to position slightly above middle of oven. Heat oven to 375 degrees. Spray rectangular pan,13 x 9 x 2 with cooking spray. Mix all ingredients except fish, margarine, and parsley. Brush one side of fish with margarine, dip into crumb mixture. Place fish, coated sides up, in pan. Bake uncovered 15 to 20 mins, or until fish flakes easily with fork. Sprinkle with Parsley!

dry breadcrumbs. parmesan cheese. dried basil leaves. paprika. pepper. perch. margarine. fresh parsley.

http://www.food.com/recipe/parmesan-basil-perch-18327

Almond Joy Baked Donuts (Gluten-Free/Paleo)

1/4 cups Coconut Oil. 13 cups Honey. 13 cups Unsweetened Dutch Processed Cocoa Powder. 3 Large Eggs. 3/4 cups Blanched Almonds, Processed Into A Fine Crumb Consistency. 18 teaspoons Salt. 1/4 teaspoons Baking Soda. 1/2 teaspoons Vanilla Extract. 1- 1/2 ounces, weight Dark Chocolate (I Used 4 Squares Of Lindt 70%). 2 Tablespoons Coconut Oil. 3 Tablespoons Honey. Chopped Toasted Almonds, For Topping. Unsweetened Coconut Flakes Or Shredded Coconut, For Topping.

Preheat oven to 350 degrees F. Melt together the coconut oil and honey in a large microwave safe bowl, whisking every 10 seconds until smooth and combined. Whisk in cocoa powder until combined. Whisk in the eggs one at a time, whisking to combine with each addition. Add the processed almonds, salt, baking soda, and vanilla and whisk until it forms a smooth batter-like mixture. Pour into a lightly greased donut pan and bake for 15 minutes or until a toothpick is inserted and comes out clean (they will look underdone). Let cool completely before glazing. For the glaze, melt together 3 squares of chocolate, coconut oil, and honey until it forms a smooth mixture (being careful not to scorch). Stir in the last chocolate square until smooth. Dip the donuts in the glaze one at a time, being very careful not to break the donuts. Top with toasted almond pieces and coconut. Enjoy!

coconut oil. honey. Dutch - processed cocoa powder. eggs. blanched almonds. salt. baking soda. vanilla extract. dark chocolate. coconut oil. honey. toasted almonds. unsweetened flaked coconut.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/almond-joy-baked-donuts-gluten-freepaleo/

Easy Cassoulet Casserole

2 small onions, chopped. 1 teaspoon garlic powder. 2 cups cooked, cubed ham. 1 pound pork sausage, cooked and drained. 2 cups canned navy beans, drained. 2 teaspoons dried parsley. 1/3 cup white wine. 1/4 teaspoon ground cloves. salt and pepper to taste.

Preheat oven to 300 degrees F (150 degrees C). Saute onions with garlic powder in a large skillet over medium heat. Add ham, sausage, beans, parsley, wine, cloves, salt and pepper. Mix together and pour mixture into a 9x13 inch baking dish. Bake uncovered in preheated oven for 1/2 hour.

onions. garlic powder. cubed ham. pork sausage. canned navy beans. dried parsley. white wine. ground cloves. salt and pepper.

http://allrecipes.com/recipe/easy-cassoulet-casserole/

Chili Bread

7/8 cup beer. 1 teaspoon beef bouillon. 1/4 teaspoon ground cayenne pepper. 1/4 teaspoon hot chile oil. 1 tablespoon olive oil. 2 1/4 cups bread flour. 1/8 teaspoon ground cumin. 1 tablespoon dried minced onion. 1 teaspoon chili powder. 1/4 teaspoon garlic powder. 1/2 teaspoon salt. 2 teaspoons active dry yeast.

Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the French Bread or White Bread setting, and then press Start.

beer. beef bouillon. ground cayenne pepper. hot chili oil. olive oil. bread flour. ground cumin. onions. chili powder. garlic powder. salt. active dry yeast.

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

Chicken Tortellini Soup with Broccoli

6 cups water. 3 (14.5 ounce) cans chicken broth. 2 (10.75 ounce) cans condensed cream of chicken soup. 2 cups cubed cooked chicken. 1 cup chopped onion. 1 cup sliced carrots. 2 cloves garlic, minced. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. 1 (8 ounce) package dried cheese tortellini. 9 ounces broccoli florets.

Bring water, chicken broth, cream of chicken soup, cooked chicken, onion, carrots, garlic, basil, and oregano to a boil in a large pot. Add tortellini and reduce heat to medium-low; simmer for 30 minutes. Stir broccoli into soup mixture and continue to simmer until broccoli is tender, about 5 minutes more.

water. chicken broth. condensed cream of chicken soup. cooked chicken. onions. carrots. garlic cloves. dried basil. dried oregano. cheese tortellini. broccoli florets.

http://allrecipes.com/recipe/chicken-tortellini-soup-with-broccoli/

Crispy Parmesan and Dijon Chicken Strips

1 pound Skinless, Boneless Chicken Breasts. 1/4 cups Dijon Mustard. 23 cups Whole Wheat Panko Bread Crumbs. 1 clove Garlic. 1 Tablespoon Dried Thyme. 1/2 cups Freshly Grated Parmesan. Salt And Freshly Ground Black Pepper. 2 Tablespoons Extra Virgin Olive Oil.

Preheat the oven to 485 degrees F. Cut the chicken breasts lengthwise into thin strips. Using a small spatula, spread the Dijon mustard on both sides of the chicken strips. Combine the panko, garlic, thyme, and Parmesan on a large plate. Season with salt and pepper. Dip one chicken strip at a time in the seasoning, ensuring the chicken is thoroughly covered in seasoning on all sides. Place strips on a large baking sheet covered with parchment paper. Drizzle each strip lightly with olive oil. Bake chicken in the oven for about 12-15 minutes, until panko crumbs are golden brown.

Dijon mustard. panko breadcrumbs. garlic clove. dried thyme. parmesan cheese. salt & freshly ground black pepper. extra virgin olive oil.

http://tastykitchen.com/recipes/main-courses/crispy-parmesan-and-dijon-chicken-strips/

Middle Eastern Salad: Fattoush

3 pita bread. 2 little gem lettuces. 1 handful lamb's lettuce. 4 large, ripe tomatoes. 1 cucumber. 1 cup radishes. 1 green pepper. 6 spring onions. 1 handful fresh mint. 1 handful fresh parsley. 1 Generous glug of extra virgin olive oil. 1 Juice of one lemon. 1 tsp sumac. 1 pinch sea salt.

Set the oven to 180 degrees C. Slice the pita thinly and coat in a little olive oil and salt. Bake for about 20 minutes, turning regularly, until crisp and golden. Simply chop all the vegetables - the cucumber and tomatoes into thin half moons, the radishes roughly, the lettuce, purslane, pepper and onions finely - and mix together. Finely chop the mint and parsley, and add these to the mix, keeping some back to decorate. Dress with the darkest, richest extra virgin olive oil you can find, the lemon juice, sumac and salt before adding the toasted pita, breaking it into smaller pieces as you do so.

pita bread. lettuce. tomatoes. cucumber. radishes. green pepper. spring onions. of fresh mint. fresh parsley. extra virgin olive oil. lemon. sumac. sea salt.

http://www.lovefood.com/guide/recipes/15464/a-trio-of-middle-eastern-salads

Hot Chocolate Mix

3 12 cups powdered sugar. 3 14 cups instant nonfat dry milk powder. 1 (20 ounce) package hot cocoa mix. 13 cup unsweetened cocoa. 34 cup non-dairy coffee creamer.

Mix all ingredients together thoroughly and store in an airtight container. When ready to serve place 1/3 cup of mix in a 8-10 ounce mug and pour about 3/4 cup of boiling water over the mix; stir to dissolve. Serve with a candy cane or tiny marshmallows.

powdered sugar. instant nonfat dry milk powder. hot cocoa mix. unsweetened cocoa. non - dairy coffee creamer.

http://www.food.com/recipe/hot-chocolate-mix-203174

Amanda's Potatoes

4 large onions, thinly sliced. 2 tablespoons light brown sugar. 1/2 cup butter. 6 large Yukon Gold potatoes, scrubbed and sliced with peel. 1 cup heavy cream. 2 sprigs fresh rosemary, chopped.

Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary. Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

onions. light brown sugar. butter. yukon gold potatoes. heavy cream. fresh rosemary.

http://allrecipes.com/recipe/amandas-potatoes/

Balsamic Onion and Cheese Picks

1 12 lbs white pearl onions. 13 cup olive oil. 14 cup balsamic vinegar. salt and pepper. 34 lb italian Fontina cheese, cut in cubes.

Preheat oven to 375 degrees F. Blanch onions in boiling, salted water for 30 seconds; drain. Slice off the root end and"peel" the onions by pressing them slightly between your fingers. Whisk together oil, vinegar, salt and pepper. Put onions in roasting pan, cover with oil mixture and toss to coat well. Bake until tender (about 25 minutes). Remove from oven and let cool in pan. Taste and adjust seasoning. To serve place 2 onions on cocoktail skewer with cheese cube.

white pearl onions. olive oil. balsamic vinegar. salt and pepper. Fontina cheese.

http://www.food.com/recipe/balsamic-onion-and-cheese-picks-80258

Sweet Lassi With Spices

150 ml plain yogurt. 14 teaspoon ground cardamom. 1 teaspoon rose syrup (substitute rose water, but add 1 teaspoon sugar more). 1 pinch turmeric powder. 150 ml cold water with some ice cubes. 2 tablespoons sugar. 4 saffron threads. 4 mint leaves.

Put the yogurt, the cardamom, the rose water and the turmeric in a bowl and mix well with the wire whisk. Mix with a food processor the iced water, the sugar, the saffron threads and 2 mint leaves until the ice and the mint leaves are crushed and add it to the yogurt mixture. Blend the mixture with a hand blender until smooth. Pour into glasses and garnish with the 2 remaining mint leaves.

plain yogurt. ground cardamom. rose syrup. turmeric powder. ice cubes. sugar. saffron threads. mint leaves.

http://www.food.com/recipe/sweet-lassi-with-spices-437713

Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

1/4 pound (about 3/4 cup) roasted mushroom base. 1 cup, tightly packed, reconstituted (or cooked) coarse or medium bulgur. 1/4 cup chopped flat leaf parsley. 2 tablespoons chopped cilantro. 2 tablespoons chopped dill or fresh mint. 2 garlic cloves, minced or pureed. 1/2 cup finely chopped onion. 2 teaspoons baharat. 1 teaspoon cumin seeds, lightly toasted and ground. 1/2 pound ground turkey, preferably light meat. Salt to taste. 1 6-ounce bag of spinach. 1/2 cup cooked chickpeas (rinsed if using canned). 1 egg, beaten. About 2 tablespoons grapeseed or canola oil for frying. 1 1/2 cups drained yogurt or thick plain Greek yogurt. 1 small garlic clove, pureed with a pinch of salt. 1 tablespoon lemon or lime juice. 1 tablespoon extra virgin olive oil. 1 tablespoon sumac. Salt and freshly ground pepper to taste.

In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey. Salt generously. Steam the spinach for 2 minutes, rinse with cold water and squeeze out excess water with you hands. Chop medium-fine and add the turkey mixture. In a food processor fitted with the steel blade, blend together the chickpeas and egg. Scrape into the bowl with the turkey mixture and mix everything together well. Shape into patties, about 2 tablespoons (45 grams) each; they should measure about 2 1/2 inches in diameter and be about 1/2 inch thick. Place on a sheet pan and refrigerate for 30 minutes if possible. Meanwhile mix together the ingredients for the yogurt sauce. Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom. When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven and serve hot or room temperature, with the yogurt sauce.

bulgur. flat leaf parsley. cilantro. of fresh mint. garlic cloves. onions. baharat. cumin seeds. ground turkey. salt. spinach. chickpeas. egg. canola oil. yogurt. garlic clove. lemons. extra virgin olive oil. sumac. salt & freshly ground black pepper.

http://cooking.nytimes.com/recipes/1014598

Chicken Parmesan

4 skinless, boneless chicken breast halves. salt and freshly ground black pepper to taste. 2 eggs. 4 cups panko bread crumbs. 1/2 cup grated Parmesan cheese. 2 tablespoons all-purpose flour, or more if needed. 1 cup olive oil for frying. 1/2 cup prepared tomato sauce. 1/4 cup fresh mozzarella, cut into small cubes. 1/4 cup chopped fresh basil. 1/2 cup grated provolone cheese. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil.

Preheat an oven to 450 degrees F (230 degrees C). Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

boneless skinless chicken breast halves. salt & freshly ground black pepper. eggs. panko breadcrumbs. parmesan cheese. olive oil. tomato sauce. fresh mozzarella cheese. fresh basil. provolone cheese. parmesan cheese. olive oil.

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

Skillet Ziti With Chicken & Broccoli

1 lb boneless chicken breast, sliced into 1-inch pieces. salt and pepper. 3 tablespoons unsalted butter. 1 onion, minced. 14 teaspoon red pepper flakes. 14 teaspoon dried oregano. 3 garlic cloves, minced. 2 12 cups ziti pasta. 2 cups low sodium chicken broth. 1 cup milk. 1 bunch broccoli, cut into pieces, stems discarded. 1 cup jarred roasted red pepper, sliced 1/4in. 12 cup parmesan cheese, grated. 2 tablespoons fresh lemon juice (optional).

Season chicken with salt and pepper. Melt 1 tbs butter in 12-inch skillet over medium heat. Add chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer chicken to a bowl. Add 1 more tbs butter, onion, red pepper flakes, oregano, & 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer about 5-10 minutes or till al dente (original recipe advised to cook pasta for only two minutes, I found this to be not long enough). Reduce heat to medium low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the past begins to soften and the broccoli turns bright green, about 8 minutes. (If the sauce reduces too much you could add more milk and broth). Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer. Stir in the remaining 1 tbs butter, Parmesan, and lemon juice. Season with salt and pepper to taste.

boneless chicken breasts. salt and pepper. unsalted butter. onion. red pepper flakes. dried oregano. garlic cloves. ziti pasta. low sodium chicken broth. milk. broccoli. roasted red peppers. parmesan cheese. fresh lemon juice.

http://www.food.com/recipe/skillet-ziti-with-chicken-broccoli-166100

Creamy Carrot Soup

2 teaspoons olive oil. 1 medium onion, finely chopped. 1 lb carrot, thinly sliced. 13 cup arborio rice or 13 cup short-grain rice. 4 cups chicken stock or 4 cups vegetable broth. sea salt & fresh black pepper. 2 tablespoons green onion tops or 2 tablespoons chives, chopped.

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Stir in the carrots and cook, stirring another 2 to 3 minutes. Add the rice and broth and season with sea salt to taste. Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low. Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes. Transfer the soup to a food processor or blender; process until smooth. Scrape down the sides and process a few more seconds. Return the soup to the saucepan. Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives. For Vegetarian/Vegan use only the vegetable broth.

olive oil. onion. carrots. arborio rice. chicken stock. sea salt & fresh black pepper. green onion tops.

http://www.food.com/recipe/creamy-carrot-soup-236443

Lemony Linguine With Scallops & Shrimp

8 ounces sea scallops (about 12). 8 ounces large raw shrimp, in shell (about 12). 2 tablespoons canola oil. 6 cloves garlic, minced. 1 tablespoon lemon, zest of. 14 cup lemon juice. 12 cup dry white wine. 1 teaspoon salt. 1 lb linguine, try to find whole wheat linguine. 13 cup minced parsley. fresh ground black pepper.

Wash seafood and pat dry with paper towelling. In medium sautepan, heat 1 tbsp. oil. Cook seafood until shrimp just turn pink on each side and scallops are lightly browned. Remove seafood to a large bowl. When cooled, peel shrimp except for tails. Add remaining oil to sautepan and heat. Add garlic and cook briefly. Add lemon zest, juice, white wine and salt. Bring to a boil and cook 2 minutes. Add to seafood in bowl. Cook linguine in salted, boiling water until just al dente. Drain and add to seafood along with parsley. Toss to mix well. Season to taste with pepper.

sea scallops. large raw shrimp. canola oil. garlic cloves. lemons. lemon juice. dry white wine. salt. linguine. parsley. fresh ground black pepper.

http://www.food.com/recipe/lemony-linguine-with-scallops-shrimp-36953

Mini Lemon Tarts

1- 1/4 cup All-purpose Flour. 2 Tablespoons Sugar. 1/2 teaspoons Salt. 1 whole Lemon, Zested. 6 Tablespoons Unsalted Butter. 6 Tablespoons Fat-free Cream Cheese. 2 Tablespoons Ice Water. 1/2 teaspoons Vanilla Extract. 1 Tablespoon Lemon Peel, Minced. 23 cups Sugar. 4 whole Eggs. 23 cups Fresh Lemon Juice (about 4-5 Lemons). 1/2 cups Butter.

FOR THE TART CRUST: In a large mixing bowl, add the flour, sugar, salt and lemon zest. Use a pastry blender to mix the dry ingredients. Next slice the butter and cream cheese into 1 slices and add it to the flour mixture. Use the pastry blender, or two knives in a scissor fashion, to combine the ingredients until it is the texture of a coarse meal. Next combine the water and the vanilla extract and sprinkle it over the flour mixture. Using two forks pull the flour from the bottom up over the top. Then with your hands, gently begin kneading the dough to form a ball. Wrap the ball in plastic wrap and store it in the refrigerator for 30 minutes (or freeze it for up to one month). Finally preheat the oven to 375F. When youre ready to use the dough, roll it out on a floured surface and place it in 6 to 8 mini tart pans (or one 9-inch tart pan). Add some pie weights or dried beans to the tart pans and bake the shells for 10 minutes. Then carefully remove the weights and return the shells to the oven for another 5 to 10 more minutes, or until golden brown. Remove and set aside to cool completely. While the tart shell is baking, prepare the filling. FOR THE TART FILLING: Carefully remove the peel from one lemon. Cut the peel down so that its paper thin and slightly translucent. Then using a sharp knife mince the lemon peel. The peel of one lemon makes approximately one tablespoon. Add the minced lemon peel, sugar and eggs to a small sauce pan and whisk together. Stir in the lemon juice and then add the butter in pieces. Cook over medium heat until the butter melts and the mixture simmers. Do not let the mixture boil. Once the butter is melted, reduce the heat to a simmer and stir constantly until the mixture thickens (5 to 7 minutes). Finally remove from heat, cover and let cool, stirring occasionally. TO ASSEMBLE THE TART: When the tart shell has cooled and the lemon filling has cooled. Pour the filling into the mini tart shells, using approximately 1/3 cup per tart. Refrigerate the tarts for at least an hour. Serve chilled or room temperature.

all - purpose flour. sugar. salt. lemon. unsalted butter. fat free cream cheese. ice water. vanilla extract. lemon peel. sugar. eggs. fresh lemon juice. butter.

http://tastykitchen.com/recipes/breakfastbrunch/mini-lemon-tarts/

Salty Sweet Muddy Buddies

6 cups Chex Cereal, Any Variety. 3 cups Goldfish Pretzels Or Any Other Small Pretzel. 1 cup Chocolate Chips. 1/2 cups Peanut Butter. 1/4 cups Butter. 1 teaspoon Vanilla Extract. 1 pinch Salt (optional). 2 cups Powdered Sugar. 1 bag (12 Oz. Size) Peanut M&Ms.

Measure out Chex and pretzels into a large bowl; stir and set aside. In a microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high for 1 minute; stir. If mixture isnt smooth, microwave for another 30 seconds. Add vanilla and salt, if using; stir. Pour over cereal and mix until cereal and pretzels are evenly coated. Spoon half of the cereal mixture into a large Ziploc bag. Add half the powdered sugar and shake until coated. Repeat with the second half. Stir in M&Ms. Store in an airtight container.

Chex cereal. pretzels. chocolate chips. peanut butter. butter. vanilla extract. salt. powdered sugar.

http://tastykitchen.com/recipes/desserts/salty-sweet-muddy-buddies/

Avocado Tequila Salad

2 ripe avocados, halved, peeled and diced. 1 cup diced tomato. 2 tablespoons chopped fresh cilantro. 2 tablespoons lime juice. 1 tablespoon orange juice. 1 tablespoon tequila. 12 teaspoon salt.

In a medium bowl, combine avocados, tomatoes, cilantro, lime juice, tequila (if desired) and salt; toss gently. Cover surface with plastic wrap; chill until ready to serve.

avocados. diced tomatoes. fresh cilantro. lime juice. orange juice. tequila. salt.

http://www.food.com/recipe/avocado-tequila-salad-350073

Creme Brulee

1 cup Whole Milk. 3- 1/2 cups Heavy Cream. 1/2 whole Vanilla Bean. 6 whole Large Egg Yolks. 2 whole Large Eggs. 3/4 cups Sugar Plus Extra For Sprinkling On The Top Of The Finished Custards. 1 pinch Salt.

Preheat oven to 300 F. Bring a kettle of water to boil. Put the milk and cream into a saucepan. Split the vanilla bean in half lengthwise and scrape the seeds from half of it into the milk and cream. Scald the mixture (heat it just to right before it boils) over medium heat. While its heating, whisk remaining ingredients together in a large heat-proof bowl. Slowly add the hot cream mixture into the egg mixture, stirring constantly. Then strain the mixture into another bowl through a fine strainer. Cool the mixture and pour into ramekins. Place ramekins in a baking dish, cover the dish part way with foil, place on your oven rack in the oven and leave oven door open. Youre not baking them yet, but putting the pan in the oven before filling it with water will help prevent any swishing of water into the custards, making them soggy. Pour the boiling water into the baking dish until water comes half-way up the sides of the ramekins. Cover the open portion of the dish with foil and bake for about 45 minutes. When done, the custards can be gently shaken and will be set around the edges but remain slightly underdone in the center (will move like Jello). Cool completely in fridge. Sprinkle about 2 teaspoons of sugar over tops of each custard. Using a torch or broiler caramelize the sugar until it forms a shell over the custard.

whole milk. heavy cream. vanilla bean. egg yolks. eggs. sugar. salt.

http://tastykitchen.com/recipes/desserts/creme-brulee-4/

Gluten Free Blueberry Muffins

1 cup sugar. 12 cup butter or 12 cup margarine, at room temp. 1 teaspoon vanilla. 14 teaspoon salt. 2 teaspoons baking powder. 12 cup milk. 2 large eggs. 2 12 cups fresh blueberries or 2 12 cups frozen blueberries. 14 cup tapioca flour. 12 cup potato starch. 1 13 cups rice flour. 1 tablespoon xanthan gum.

Heat oven to 375. Butter 18 muffin cups (or 12 for large muffins). Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture. In a bowl, mix the butter until creamy. Add sugar and beat until fluffy. Add eggs one at a time, beating throughout. Beat in salt, baking powder, and vanilla. Fold half of flour mixture then half of milk into batter. Fold in remaining flour mixture and milk. Mix blueberries into batter. Pour into muffin cups. Bake 15 to 20 minutes or until ready.

sugar. butter. vanilla. salt. baking powder. milk. eggs. fresh blueberries. tapioca flour. potato starch. rice flour. xanthan gum.

http://www.food.com/recipe/gluten-free-blueberry-muffins-493995

Baked Vegetarian Buffalo Cauliflower "wings"

1 cup 1% low-fat milk. 1 cup flour. 2 teaspoons garlic powder. 1 head cauliflower (chopped into pieces). 1 cup buffalo wing sauce or 1 cup hot sauce. 1 tablespoon olive oil (melted) or 1 tablespoon margarine (melted).

Preheat the oven to 450F. Combine the milk, flour, and garlic powder in a bowl and stir until well combined. Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes. While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl. Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes. Serve alongside blue cheese or ranch dressing and celery sticks.

1% low - fat milk. flour. garlic powder. cauliflower. buffalo wing sauce. olive oil.

http://www.food.com/recipe/baked-vegetarian-buffalo-cauliflower-wings-482138

PERFECT Shortcake Biscuits

2 cups flour. 4 teaspoons baking powder. 12 teaspoon salt. 3 tablespoons sugar. 4 tablespoons shortening. 23 cup milk. 1 egg yolk, well beaten.

Combine dry ingredients in medium bowl. Add shortening, and cut into dry ingredients. Add milk and egg yolk together, and mix just until all dry ingredients are moistened. Dump out onto a lightly floured surface and knead about 4-5 times (very lightly!) and pat dough into a 1/3 inch thickness. Use a cookie cutter to cut out shapes. Bake on lightly greased cookie sheet for 10-15 minutes, or until golden brown. Serve with berries or other cut fresh fruit and sweetened whipped cream. Yum!

flour. baking powder. salt. sugar. shortening. milk. egg yolk.

http://www.food.com/recipe/perfect-shortcake-biscuits-64324

Szechuan Chicken Livers

3 tablespoons olive oil (separated). 4 tablespoons flour. 1 lb fresh chicken liver, trimmed, halved and dusted with flour. 12 lb fresh mushrooms, sliced. 2 onions, thinly sliced. 3 tablespoons brandy (I use brandy) or 3 tablespoons madeira wine (I use brandy). 3 tablespoons cornstarch. 1 (284 ml) can beef broth. 3 tablespoons szechuan chili sauce. 1 tablespoon Worcestershire sauce.

Heat 1 tbsp oil in skillet. Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl. Add 2 tbsp oil to skillet. Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms. Brown onions, remove and place in the bowl with the liver etc. Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce. Add the cornstarch mixture, reduce heat. Stir until the sauce is smooth and thickened. Add liver, mushrooms, onions and brandy. Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through. Do not overcook the livers. Serve over rice or pasta.

olive oil. flour. chicken livers. fresh mushrooms. onions. brandy. cornstarch. beef broth. chili sauce. Worcestershire sauce.

http://www.food.com/recipe/szechuan-chicken-livers-10762

Olive Lovers Dip

2 (8 ounce) packages cream cheese, softened. 1 (5 ounce) jar green olives, drained and chopped. 3 tablespoons ketchup, or as needed.

In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.

cream cheese. green olives. ketchup.

http://allrecipes.com/recipe/olive-lovers-dip/

Whole Wheat Banana Nutella Pancakes

1/2 cups Whole Wheat Flour. 1/2 cups All-purpose Flour. 2 teaspoons Baking Powder. 1/4 teaspoons Salt. 1 Tablespoon Granulated Sugar. 1 whole Egg. 1 cup Milk. 2 Tablespoons Vegetable Or Canola Oil. 1 teaspoon Pure Vanilla Extract. 3/4 cups Mashed Ripe Bananas. Nutella, To Serve. Sliced Bananas, For Garnish. Chopped Hazelnuts, For Garnish.

Whisk flours, baking powder and salt in a bowl and set aside. In a large bowl, whisk the sugar, egg, milk, oil, vanilla extract and mashed banana until combined. Mix the dry ingredients into the wet ingredients, stirring or whisking until just combined. Using a 1/4- or 1/3-cup measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles evenly form, then flip and cook on the other side until golden brown. To serve, spread Nutella on the pancakes or drizzle it over the top (or do both!). Garnish with sliced bananas and chopped hazelnuts.

whole wheat flour. all - purpose flour. baking powder. salt. granulated sugar. egg. milk. canola oil. pure vanilla extract. bananas. nutella. bananas. hazelnuts.

http://tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-banana-nutella-pancakes/

Sedgemoor Easter Biscuits

3/4 cup dried currants. 2 tablespoons brandy. 3/4 cup whole-wheat pastry flour. 23 cup all-purpose flour. 1/2 teaspoon salt. 4 ounces (1 stick) unsalted butter, slightly softened. 1/2 cup sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon ground allspice. 1 large egg, beaten. 1 teaspoon vanilla extract. 3/4 cup sifted confectioners sugar. 4 teaspoons milk..

Place currants in small bowl, add brandy and set aside. Preheat oven to 350 degrees. Line baking sheet with parchment. Place flours and salt in mixer. Mix briefly on low speed to blend. Dice butter, add to mixer bowl and mix on low speed until blended with flour to make a crumbly mixture. Whisk sugar and spices together and add to mixer. Mix on low. Add egg, 1/2 teaspoon vanilla, currants and brandy, and mix on low just until clumps of dough start to form. Turn dough out on work surface. Knead briefly to smooth. Roll out about 3/8-inch thick. Use a 2 1/2-inch-round cutter, preferably fluted, to cut rounds. Reroll scraps. Place rounds on baking sheet. Bake about 25 minutes, until lightly browned. Transfer cookies to a rack. Mix confectioners sugar with milk and remaining vanilla, and brush on warm cookies. When glaze has set, brush on a second coat. Allow to cool completely. If desired, wrap in packages of three and tie with pastel ribbon.

dried currants. brandy. whole wheat pastry flour. all - purpose flour. salt. unsalted butter. sugar. cinnamon. nutmeg. ground allspice. egg. vanilla extract. confectioners' sugar. milk.

http://cooking.nytimes.com/recipes/1015815

Cream Cheese Spice Cookies

8 ounces cream cheese, softened. 1 cup butter, softened. 2 cups sugar. 2 cups flour. 1 12 teaspoons baking powder. 14 teaspoon nutmeg. 14 teaspoon clove. 14 teaspoon ginger. 34 teaspoon cinnamon. 1 teaspoon vanilla.

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder, nutmeg, cloves, ginger and cinnamon. Cream together cream cheese and butter. Add vanilla and mix well. Add in sugar, then flour mixture. Roll cookies into a ball and place on GREASED cookie sheet. Bake for 10-12 minutes or until edges become golden brown. Enjoy!

cream cheese. butter. sugar. flour. baking powder. nutmeg. cloves. ginger. cinnamon. vanilla.

http://www.food.com/recipe/cream-cheese-spice-cookies-272210

Lamb curry recipe

3 tbsp sunflower oil. 1 tsp ginger paste. 1 tsp garlic paste. 0.5 tsp ground cloves. 0.5 tsp ground cinnamon. 1 tsp green cardamom powder. 0.5 tsp ground turmeric. 1 tsp salt. 1 tsp chilli powder. 1 tsp ground cumin. 1 kg (2.2lbs) lean lamb, diced. 2 onions, peeled and sliced into thin wedges. 2 bay leaves. 400 ml (14.1fl oz) boiling water. 2 tomatoes, halved and thinly sliced. 0.5 lime, juice only. 1 tsp garam masala.

Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon, cardamom, turmeric, salt, chilli powder and cumin. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the spices. Cook over a high heat for 5 minutes to seal the meat then add the boiling water. Bring to the boil, then reduce the heat, cover the pan loosely and simmer for 40 minutes. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5 minutes before serving.

sunflower oil. ginger paste. garlic paste. ground cloves. ground cinnamon. cardamom powder. ground turmeric. salt. chili powder. ground cumin. lean lamb. onions. bay leaves. boiling water. tomatoes. lime. garam masala.

http://www.lovefood.com/guide/recipes/17248/lamb-curry-recipe

Creamy Sun-Dried Tomato Pasta Sauce With Pumpkin

500 g fettuccine pasta. 2 tablespoons olive oil. 1 onion, chopped. 2 slices bacon, chopped. 2 cups pumpkin, skinned & diced. 125 g sun-dried tomato paste or 125 g sun-dried tomato pesto. 2 cups chicken stock. 3 tablespoons cream. black pepper. toasted pine nuts (optional). fresh basil, chopped (optional). parmesan cheese, grated (optional).

Cook fettucine according to pkt directions. Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes. Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened. Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.

fettuccine pasta. olive oil. onion. bacon. pumpkin. sun - dried tomato paste. chicken stock. cream. black pepper. pine nuts. fresh basil. parmesan cheese.

http://www.food.com/recipe/creamy-sun-dried-tomato-pasta-sauce-with-pumpkin-248673

Sea Island Tuna Salad

16 ounces macaroni, cooked. 12 cup mayonnaise. 12 cup sour cream. 12 teaspoon celery seed. 12 teaspoon onion salt. 7 ounces tuna in water, canned, drained. 17 ounces baby peas, canned, drained. 1 cup Cheese Whiz or 34 cup diced mild cheddar cheese. 2 teaspoons green bell peppers, minced. 1 tablespoon pimiento, diced.

Pour macaroni into 2 quarts of rapidly boiling water to which 2 heaping teaspoons of salt have been added. Boil for 6 to 8 minutes. Drain and stir in the cheese whiz until combined and slightly cooled. Stir in mayonaise or salad dressing blended with sour cream and seasonings,. Gently stir in remaining ingredients. Chill thoroughly and serve.

macaroni. mayonnaise. sour cream. celery seeds. onion salt. tuna in water. baby peas. Cheese Whiz. green bell peppers. pimiento.

http://www.food.com/recipe/sea-island-tuna-salad-312282

Fiance's Favorite Savory Green Beans

5 slices bacon, chopped. 1/2 onion, chopped. 3 cloves garlic, minced. 2 tablespoons balsamic vinegar. 1/2 cup water. 1 teaspoon salt. 1 teaspoon ground black pepper. 1 1/2 pounds fresh green beans, trimmed. 1/2 cup Italian-seasoned breadcrumbs. 3/4 cup shredded Italian cheese blend.

Cook and stir the bacon, onion, and garlic in a large skillet over medium heat until the bacon has just started to brown, about 8 minutes; mix in the balsamic vinegar, water, salt, black pepper, and green beans. Reduce heat to medium-low, and simmer the green beans until almost all the liquid has evaporated, about 10 minutes. Stir in the bread crumbs. Remove the skillet from the heat, and sprinkle with Italian cheese blend. Adjust salt and black pepper to taste.

bacon. onion. garlic cloves. balsamic vinegar. water. salt. ground black pepper. fresh green beans. Italian seasoned breadcrumbs. Italian cheese blend.

http://allrecipes.com/recipe/fiances-favorite-savory-green-beans/

Mystery Cake

1- 1/2 cup Beets (Or Greens) Cooked & Pureed. 3 whole Eggs. 1/2 teaspoons Vanilla Extract. 1 cup Vegetable Oil. 1- 1/2 cup White Sugar. 1- 3/4 cup All-purpose Flour. 1- 1/2 teaspoon Baking Soda. 1/4 teaspoons Salt. 6 Tablespoons Unsweetened Cocoa Powder. 1 cup White Chocolate Chips (Optional).

# Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan. # In a large bowl, combine beets, eggs, vanilla, oil, and sugar. Mix with an electric mixer on low speed until well combined. # In a separate bowl, mix together flour, soda, salt, and cocoa. Add to the creamed mixture, beating together well. (If adding chocolate chips, add them here, and mix gently). Pour batter into prepared pan. # Bake for 25 to 30 minutes until done. Cool and frost with your favorite icing. # I frequently opt for lemon cream cheese icing, but raspberry butter creme is also good!

beets. eggs. vanilla extract. vegetable oil. white sugar. all - purpose flour. baking soda. salt. unsweetened cocoa powder. white chocolate chips.

http://tastykitchen.com/recipes/desserts/mystery-cake/

POTATO HERB GRATIN

1 . set 1 cup cream. 2 . set 1/4 cup milk. 3 . set 2 eggs.

Slice potatoes with mandolin or a thinly as possible. Tip into boiling water few minutes, then run with cold water and pat dry. Beat cream, milk with eggs and RawSpiceBars Winter Herb Blend, plus kosher salt to taste. Grease pan and arrange potatoes, seasoning a little more between layers. Pour over cream shaking the tin so it would cover all potatoes. Cover tin with foil and bake for about an hour, removing foil the last minute to brown potato terrine. Serve warm.

cream. milk. eggs.

http://www.food.com/recipe/potato-herb-gratin-525214

Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans

8 8-ounce red-skinned sweet potatoes (yams), scrubbed. 1 cup dried cranberries. 4 tablespoons (1/2 stick) butter. 2 large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes. 1 cup pecans, coarsely chopped. 4 teaspoons minced peeled fresh ginger. 4 teaspoons (packed) golden brown sugar. 2 teaspoons plus 1 1/2 tablespoons balsamic vinegar. 1/2 teaspoon salt.

Position rack in center of oven and preheat to 350F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly. Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and saute until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; saute 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt. Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend. Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350F oven until heated through, about 20 minutes.)

sweet potatoes. dried cranberries. butter. pears. pecans. fresh ginger. golden brown sugar. balsamic vinegar. salt.

http://www.epicurious.com/recipes/food/views/baked-sweet-potatoes-stuffed-with-cranberries-pears-and-pecans-107295

Oriental Pork Tenderloin in Foil Packets

12 ounces lean boneless pork tenderloin, cut into thin slices. 2 cups broccoli florets. 2 cups thinly sliced carrots. 8 ounces water chestnuts, drained. 1 cup red bell pepper, cut into strips. 12 cup sliced green onion. 4 teaspoons sesame oil. 1 teaspoon minced garlic.

Preheat grill to medium-high heat or preheat your oven to 450 degrees. Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet. Combine soy sauce, sesame oil and garlic. Spoon over pork and vegetables. Bring up sides of foil and double fold. Double fold over end of packet, leaving room for heat to circulate. Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.

pork tenderloin. broccoli florets. carrots. water chestnuts. red bell peppers. green onions. sesame oil. garlic.

http://www.food.com/recipe/oriental-pork-tenderloin-in-foil-packets-64010

Herb Stuffed Chicken Breasts

8 (6 ounce) boneless skinless chicken breasts. 1 cup flour. 2 eggs, well beaten. 1 cup breadcrumbs. 12 cup cooking oil. 16 ounces cream cheese. 1 tablespoon basil. 1 tablespoon chives. 1 tablespoon dill. 1 tablespoon garlic (chopped fine).

Soften cream cheese and mix in fresh herbs. ( If you use dry herbs use 1 tsp instead of one tablespoon) Cut a pocket in each chicken breast. Stuff with a heaping tablespoon of herb stuffing. Dredge each breast in flour. Dip in the egg wash and roll in the bread crumbs. In a large skillet add 3 tablespoons of oil, and saute the breasts until browned/ Place the sauteed breasts on a greased baking pan. Bake at 350 F for 20 minutes or so.

boneless skinless chicken breasts. flour. eggs. breadcrumbs. cooking oil. cream cheese. basil. chives. dill. garlic.

http://www.food.com/recipe/herb-stuffed-chicken-breasts-92597

South Indian Shrimp Curry

1 tablespoon vegetable oil. 1 pinch cumin seed. 12 teaspoon mustard seeds. 1 pinch fenugreek seeds or 14 teaspoon ground fenugreek. 4 garlic cloves, peeled and finely chopped. 1 tablespoon ginger, peeled and finely chopped (about 2in piece). 10 curry leaves (optional). 2 onions, peeled and chopped. 1 lime, zest and juice. 1 tablespoon ground coriander. 1 teaspoon turmeric. 2 red chili peppers, finely chopped (deseeded if you want less heat). 4 tomatoes, chopped. 1 34 cups coconut milk. 14 ounces large raw shrimp, peeled. sea salt. cilantro, leaves picked.

Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using). When the seeds start to pop add the garlic, ginger, curry leaves if using and onions. Cook gently for 10-15 mins or until the onions turn soft and golden. Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes. Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk. Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked. Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves. Serve.

vegetable oil. cumin seeds. mustard seeds. fenugreek seeds. garlic cloves. ginger. curry leaves. onions. lime. ground coriander. turmeric. red chili peppers. tomatoes. coconut milk. large raw shrimp. sea salt. cilantro.

http://www.food.com/recipe/south-indian-shrimp-curry-407313

Roasted Asparagus Soup with Gremolata

5 pounds Asparagus, Tough Ends Removed. 4 cups Leeks, Cleaned Well And Chopped. 1/4 cups Olive Oil. Salt and Pepper, to taste. 6 cups Low Sodium Chicken Broth (or More If Needed). 2 Tablespoons Fresh Parsley, Minced. 5 Tablespoons Finely Grated Lemon Peel. 1 Tablespoon Fresh Tarragon, Minced. 1 clove Garlic, Minced.

Preheat oven to 400 degrees F. Combine the asparagus, leeks, and oil in a large bowl and toss to blend. Then divide the mixture between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast the vegetables until asparagus pieces are soft and leeks are golden (about 30 minutes). Place a large pot over medium heat. Once the vegetables have cooled, blend the first 1/3 of them in a blender with 2 cups of broths (note: I tried to use a stick blender at first and it didnt work out). Blend until smooth. Transfer to the pot. Repeat by thirds, until all the vegetables are blended. Warm the soup over medium heat, thinning with more broth as needed. Add additional salt and pepper to taste. [MAKE AHEAD: can be made ahead up to this point and kept in the refrigerator up to one day. Rewarm before continuing. ]. To make the Gremolata, mix the parsley, lemon peel, tarragon, and garlic in small bowl. Ladle the soup into individual bowls and top with Gremolata. Serve warm.

asparagus. leeks. olive oil. salt and pepper. low sodium chicken broth. fresh parsley. lemon peel. fresh tarragon. garlic clove.

http://tastykitchen.com/recipes/soups/roasted-asparagus-soup-with-gremolata/

Fruit Kabobs with Margarita Dip

12 cup whipping cream. 3 cups angel food cake or 3 cups poundcake, cubes. 3 cups fresh fruit (strawberries,cubed melon,and/or seedless red or green grapes). 12 cup sour cream. 1 (3 ounce) package cream cheese, cut up and softened. 14 cup sifted powdered sugar. 1 tablespoon tequila. 1 tablespoon orange juice concentrate. 1 tablespoon lime juice.

For the margarita dip: Place sour cream,cream cheese,powdered sugar,tequila,orange juice,and lime juice in a blender or food processor cover blend until combined. Add whipping cream cover and blend until fluffy and mixture mounds. Serve immediately or cover and chill up to 24 hours. For Kabobs: Arrange small skewers of cake and fruit on serving platter Serve with dip.

whipping cream. angel food cake. fresh fruit. sour cream. cream cheese. powdered sugar. tequila. orange juice concentrate. lime juice.

http://www.food.com/recipe/fruit-kabobs-with-margarita-dip-76627

Popcorn Owls

5 quarts popped popcorn. 2 cups sugar. 1 12 cups water. 12 cup light corn syrup. 12 teaspoon salt. 3 tablespoons butter or 3 tablespoons margarine. 1 teaspoon white vinegar. 1 -2 tablespoon marshmallow creme. 20 candy corn. 20 candy orange slices. 10 miniature M&M baking bits. shoestring black licorice.

Place popcorn in a large bowl; keep warm in a 200 F oven. In a heavy saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 250 F (hard-ball stage). Remove from the heat; stir in butter and vinegar until butter is melted. Immediately pour over popcorn; toss to coat. When mixture is cool enough to handle, quickly shape into five 3-1/4-in. balls and five 4-in. balls, dipping hands in cold water to prevent sticking. Flatten bottom of popcorn balls slightly for stability. Place a small ball on top of a large ball, forming the owls head and body. Immediately decorate owl, using marshmallow creme to attach candies. Add candy corn for claws. Press the orange slices into sides for wings. Flatten and cut additional orange slices to make triangle ears and nose and 3/4-in. circular eyes. Press M&Ms into orange circles to complete the eyes. Add a 3-in. licorice strip above eyes.

popped popcorn. sugar. water. light corn syrup. salt. butter. white vinegar. marshmallow creme. candy corn. candy orange slices. miniature M & M baking bits. black licorice.

http://www.food.com/recipe/popcorn-owls-159443

Spicy Roasted Carrot Spread

6 large organic carrots. 2 shallots. 3 large garlic cloves. 2 tablespoons olive oil. 2 tablespoons tamari or 2 tablespoons soy sauce. salt and pepper. 2 teaspoons ground cumin. 12 teaspoon smoked paprika. 12 teaspoon cayenne pepper. 1 tablespoon minced cilantro. extra vegetable broth or olive oil.

In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain. Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.) When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.

organic carrots. shallots. garlic cloves. olive oil. tamari. salt and pepper. ground cumin. smoked paprika. cayenne pepper. cilantro. vegetable broth.

http://www.food.com/recipe/spicy-roasted-carrot-spread-399141