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Pastor Ryans Roasted Ricotta Roma Tomatoes

8 whole Roma Tomatoes, Halved. 1 bunch Fresh Italian Parsley. 1 bunch Fresh Basil. 2 cloves To 3 Cloves Garlic, Minced. 1- 1/2 cup Ricotta Cheese. Ritz Crackers Or Bread Crumbs. Kosher Salt To Taste. Olive Oil.

Start out by washing and halving your Roma tomatoes. After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato. Discard guts and lay the halved, gutted tomatoes face down on a clean towel. Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste. Next, fill each tomato half with a nice heap of the Ricotta mixture. In a food processor (or if you dont have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want. Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil. Place in 400 degrees oven for 25-30 minutes.

roma tomatoes. fresh Italian parsley. fresh basil. garlic cloves. ricotta cheese. Ritz crackers. kosher salt. olive oil.

http://tastykitchen.com/recipes/sidedishes/pastor-ryane28099s-roasted-ricotta-roma-tomatoes/

Endive and Radicchio Salad With Caramelized Pear

3 Comice pears. Olive oil, for drizzle. Honey, for drizzle. 1 tablespoon allspice. Butter, one pat. 3 ounces Roquefort style blue cheese. 5 ounces butter, softened. 1 teaspoon Worcestershire sauce. Salt. Pepper. 3 tablespoons flour. 2 eggs, beaten. 3 tablespoons Panko style bread crumbs. Cooking oil for deep frying (such as olive or peanut oil). 2 ounces walnuts, chopped. 1 shallot, minced. 2 tablespoons walnut oil. Salt. Pepper. 3 endives.

Peel the pears, cut them in half and trim to remove the seeds. Reserve one uncooked pear to finish the salad, and roast the remaining two. Preheat oven to 400 degrees Fahrenheit. Place the two pears cut side down on a baking sheet lined with parchment paper. Drizzle pears with olive oil, honey and allspice and top with a small pat of butter. Cover with aluminum foil and bake for 20 minutes. Set aside. Make the blue cheese fritters. Combine cheese and butter in a mixing bowl until soft and fully incorporated. Add Worcestershire sauce and salt and pepper to taste. Form into small balls and refrigerate for 15 minutes, or until firm. Once firm, roll the balls between your palms to obtain a perfectly round shape. Dredge balls in flour, then beaten egg, then bread crumbs. The uncooked fritters can be reserved in the refrigerator until ready to fry. To fry, heat enough oil to cover the fritters in a fryer to 375 degrees. Add fritters to the pan and fry until golden brown. Make the walnut dressing. Toast walnuts in saute pan for five minutes. Allow to cool, then chop. In a separate bowl, combine honey and ice wine vinegar and mix well. Add minced shallot and walnut oil. Mix with chopped walnuts and salt and pepper to taste. Make the salad. Cut radicchio in half and drizzle with olive oil and season with salt and pepper. Cook on hot grill for a couple of minutes on each side. Slice washed and dried endive into long strips. To assemble the salad, lay roasted radicchio on large plate. Season endive with walnut dressing and arrange around the radicchio. Top with roasted pear and freshly fried fritters. Finish with raw pear shavings.

comice pears. olive oil. honey. allspice. butter. blue cheese. butter. Worcestershire sauce. salt. pepper. flour. eggs. breadcrumbs. cooking oil. walnuts. shallot. walnut oil. salt. pepper. endives.

http://cooking.nytimes.com/recipes/1015027

Kittencal's Asian-Glazed Baked Chicken

1 (3 -3 1/2 lb) whole chickens, cut into pieces. black pepper (optional). 3 -4 tablespoons vegetable oil. 1 medium onion, chopped. 4 -6 garlic cloves, chopped. 14-12 teaspoon crushed red pepper flakes (or adjust to suit heat level). 34 cup low sodium soy sauce (use only low-sodium). 2 tablespoons cornstarch (for an extra thick glaze add in 1 teaspoon more). 1 teaspoon ginger powder. 12-1 teaspoon sesame oil (optional). 12 cup honey. 12 cup light brown sugar, packed. 14 cup ketchup. 14 cup Heinz Chili Sauce.

Set oven to 400 degrees F. Grease a 13 x 9-inch baking dish. Using your hands gently squeeze out as much excess water from the chicken pieces as possible, then dry using a paper towel/s. For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar). In a small saucepan heat oil over medium-high heat. Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes. Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick) set aside. Heat a small amount oil in a skillet over medium-high heat (you may lightly season the chicken with black pepper before browning if desired but do NOT salt). Add in chicken and brown on both sides; remove to prepared baking dish. Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up). Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time. Serve with cooked rice.

whole chickens. black pepper. vegetable oil. onion. garlic cloves. crushed red pepper flakes. low sodium soy sauce. cornstarch. ginger powder. sesame oil. honey. light brown sugar. ketchup. Heinz Chili Sauce.

http://www.food.com/recipe/kittencals-asian-glazed-baked-chicken-348602

Easy Ricotta Eggplant Mozzarella Marinara Bake

8 slices eggplants (cut 1/2-inch thick, center-cut). salt and pepper. 2 cups all-purpose flour (more if needed). 3 eggs, beaten. 2 12 cups fresh breadcrumbs. 1 cup grated parmesan cheese. salt and pepper. olive oil. 1 12-2 cups ricotta cheese. 4 cups grated mozzarella cheese (can use more or less). 4 cups marinara sauce (can use more or less).

Set oven to 350 degrees. Lightly grease a baking sheet. Place flour in a shallow bowl. Place the slightly beaten eggs in another bowl. Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls). Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants. Up to this point you can cover the slices and refrigerate to finish later. Heat oil in a large skillet. Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side). Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them). Repeat with remaining slices. Spread about 2-3 tablespoons ricotta cheese over each eggplant. Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top. Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.

eggplants. salt and pepper. all - purpose flour. eggs. fresh breadcrumbs. parmesan cheese. salt and pepper. olive oil. ricotta cheese. mozzarella cheese. marinara sauce.

http://www.food.com/recipe/easy-ricotta-eggplant-mozzarella-marinara-bake-143100

Chicken Club Brunch Ring

1 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons fresh parsley, snipped. 1 tablespoon onion, finely chopped. 1 (10 ounce) can white chicken meat, drained and flaked. 4 slices bacon, crisply cooked, chopped. 1 cup finely shredded swiss cheese. 2 (8 ounce) packages refrigerated crescent dinner rolls. 1 -2 large plum tomato, thinly sliced. 1 medium red bell pepper. 2 cups shredded lettuce.

Preheat oven to 375F. In a bowl, combine mayonnaise and mustard. Snip parsley. Chop onion. Add parsley and onion to mayonnaise mixture; mix well. In a 2 quart bowl, flake chicken with a fork. Chop bacon. Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone). Scoop the chicken mixture evenly onto widest end of each triangle. Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered). Slice tomatoes, cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20 to 25 minutes or until deep golden brown. Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese. Using a v-shaped cutter, cut around bell pepper. Separate halves; remove membrane and seeds. Fill with remaining mayonnaise mixture; place in center of ring. Arrange lettuce around the pepper.

mayonnaise. Dijon mustard. fresh parsley. onions. white chicken meat. bacon. swiss cheese. refrigerated crescent dinner rolls. plum tomatoes. red bell pepper. lettuce.

http://www.food.com/recipe/chicken-club-brunch-ring-19068

Cauliflower and Broccoli Tortino ( Frittata)

4 eggs. 250 g cauliflower, cut into florets. 200 g broccoli, cut into florets. 1 garlic clove. 1 large onion, chopped. 200 g mushrooms, quartered. 120 g cherry tomatoes. 50 g black olives, whole pitted. 100 g grated Fontina cheese, grated. 100 ml cream. 2 anchovies, in oil. parsley, chopped. marjoram or oregano, chopped fresh if possible. 12 teaspoon salt. 4 tablespoons olive oil.

Blanch the cauliflower and broccoli in boiling water for 4 minutes, drain. Fry the onions together with the anchovies, add the mushrooms and cook on high heat for 4 minutes. Add the cherry tomatoes and olives and continue cooking 2 more minutes. In a bowl mix the eggs, cream, herbs and cheese. season with salt and pepper. Add the onion mixture to the egg mixture and incorporate. Preheat oven to 180C Grease an 18cm round deep dish ( do not use springform tin or the mixture will leak). Cover the dish with some baking paper and bake for 45-50 minutes. remove the baking paper during the last 5 minutes. Cool to just warm before cutting and serving with a side salad.

eggs. cauliflower. broccoli. garlic clove. onion. mushrooms. cherry tomatoes. black olives. Fontina cheese. cream. anchovies. parsley. marjoram. salt. olive oil.

http://www.food.com/recipe/cauliflower-and-broccoli-tortino-frittata-368521

Perfect Soft Boiled Eggs

2 large eggs. water. salt. pepper. butter or margarine.

Bring 1/2 inch of water to boil in a pot with steamer basket. ( I use my electric kettle to heat the water super fast. ). Using tongs, put both eggs in the steamer basket and cover. Set timer for 6 1/2 minutes. When time is up, immediately run cold water on them. Peel, add salt pepper and butter, or use over pasta or an Aussie style burger!

eggs. water. salt. pepper. butter.

http://www.food.com/recipe/perfect-soft-boiled-eggs-500197

White Chocolate Chunk Pecan Cookies

1 1/4 cups all-purpose flour. 1/2 cup unsalted butter. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup white sugar. 1/4 cup packed brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 cup chopped white chocolate. 1/3 cup chopped pecans.

Blend sugar and butter together until smooth and creamy. Add the egg and vanilla; blend well. Sift together the flour, salt, and baking powder; combine these ingredients with the creamed mixture. Add chopped white chocolate and nuts. Spoon dough out onto a cookie sheet. Bake at 375 degrees F (190 degrees C) for about 5 to 10 minutes, or until golden brown on the bottom. Let cool slightly on the cookie sheet before removing, or they'll break.

all - purpose flour. unsalted butter. baking powder. salt. white sugar. brown sugar. egg. vanilla extract. white chocolate. pecans.

http://allrecipes.com/recipe/white-chocolate-chunk-pecan-cookies/

Zingy Jello Salad

1 (3 ounce) box lemon Jell-O gelatin. 1 (3 ounce) box lime Jell-O gelatin. 2 cups boiling water. 1 quart small curd cottage cheese (the large one). 1 (20 ounce) can crushed pineapple in syrup. 1 cup Miracle Whip.

Empty both boxes of jello into a large bowl and add boiling water. Stir to dissolve and let cool. (I set in refrigerator for about 10-15 minutes. ). Add Miracle Whip and beat to a smooth consistency. Add cottage cheese and pineapple with the syrup. Mix and refrigerate until set up. Note-I have also made this with sugar free jello,1%cottage cheese,lite Miracle Whip, and pineapple in its own juice for a lower sugar/calorie/fat version and it works just as well.

lemon Jell - O gelatin. lime Jell - O gelatin. boiling water. small curd cottage cheese. crushed pineapple in syrup. Miracle Whip.

http://www.food.com/recipe/zingy-jello-salad-145954

Honey Pizza Dough (awesome)

2 14 teaspoons active dry yeast (or 1 package). 1 teaspoon honey. 1 cup warm water, 105 to 115 degrees. 2 12 cups all-purpose flour (might need to add 1/4 to 1/2 cup more). 1 teaspoon salt. 1 tablespoon extra virgin olive oil.

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees). In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer). Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes. The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap. Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled). Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes. At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days. To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it) I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.

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

http://www.food.com/recipe/honey-pizza-dough-awesome-117941

Shortcut Asian Dumpling Soup

12 teaspoon light brown sugar. 12 tablespoon rice wine or 12 tablespoon dry sherry. 12 tablespoon soy sauce. 1 teaspoon sesame oil. 1 garlic clove, crushed. 1 teaspoon finely chopped scallion. 12 teaspoon finely chopped fresh ginger. 3 cups chicken stock or 3 cups vegetable stock. 0.5 (16 ounce) bagfrozen asian dumplings (I like the veggie and thai shrimp gyoza from trader joes). 1 egg (optional). black pepper.

In a medium pot saute garlic and ginger in oil for a minute or two. Add broth, soy sauce, sugar and rice wine, Bring to a boil. Add dumplings and boil 5 more minuted over medium-low. If using egg, beat with fork till frothy. Slowly pour into boiling soup in a thin stream, creating cooked ribbons of egg. Remove from heat and garnish with scallions and pepper.

light brown sugar. rice wine. soy sauce. sesame oil. garlic clove. scallions. fresh ginger. chicken stock. dumplings. egg. black pepper.

http://www.food.com/recipe/shortcut-asian-dumpling-soup-485082

Tropical Cabbage Slaw

1 (8 1/4 ounce) can crushed pineapple in syrup. 4 cups chopped cabbage. 1 medium red apple, cored and chunked. 1 cup shredded carrot. 1 cup sliced celery. 12 cup chopped green onion. 12 cup toasted pecans (optional). 1 egg yolk. 2 teaspoons lemon juice. 1 teaspoon Dijon mustard. 12 teaspoon celery salt. 12 teaspoon Worcestershire sauce. 1 dash cayenne pepper. 12 cup vegetable oil.

Drain pineapple, reserving 1/4 cup syrup. Combine crushed pineapple, cabbage, carrots, celery, pecans, apples and onions with reserved syrup, set aside. In a blender combine egg yolk, lemon juice, mustard, celery salt, Worcestershire and cayenne. With blender on low setting add oil slowly until thickened. It is best to add oil a few drops at a time. Toss salad mixture with dressing. Cover; refrigerate at least 1 hour.

crushed pineapple in syrup. cabbage. red apple. carrots. celery. green onions. pecans. egg yolk. lemon juice. Dijon mustard. celery salt. Worcestershire sauce. cayenne pepper. vegetable oil.

http://www.food.com/recipe/tropical-cabbage-slaw-243365

Applebee's Club House Grill

2 slices French bread (thick). 1 tablespoon butter, softened. 2 teaspoons mayonnaise. 13 cup shredded cheddar cheese. 2 slices deli turkey. 2 slices deli ham. 2 slices tomatoes. 2 teaspoons barbecue sauce.

Spread the butter evenly over one side of each slice of bread. Put one slice of bread, butter side down, into a preheated frying pan over medium heat. Spread the mayonnaise over the unbuttered side of the grilling bread. Sprinkle half of the Cheddar cheese over the mayonnaise. Lay the turkey and ham in the pan next to the bread for about 30 seconds to heat it up. When it's warm, lay the turkey on the cheese. Place the tomato slices on the turkey. Spread the barbecue sauce over the tomato slices. Lay the ham on the tomatoes. Sprinkle the remainder of the cheese over the ham. Top off the sandwich with the other slice of bread, being sure that the buttered side is facing up. By now the first side of bread should be golden brown. Flip the sandwich over and grill the other side for 2-3 minutes, or until golden brown as well. Remove the sandwich from the pan and cut in half diagonally. Serve with additional barbecue sauce on the side.

French bread. butter. mayonnaise. shredded cheddar cheese. deli turkey. deli ham. tomatoes. barbecue sauce.

http://www.food.com/recipe/applebees-club-house-grill-112510

Chocolate Chip Cookies

11 tablespoons/150 grams unsalted butter, melted. 1/2 cup/100 grams packed dark brown sugar. 1/2 cup/88 grams granulated sugar. 1 egg plus 1 yolk. 1 cup/150 grams bread flour. 13 cup/50 grams all-purpose flour. 1 teaspoon/4 grams salt. 1/4 teaspoon baking soda. 1/4 teaspoon baking powder. 3/4 cup/125 grams chocolate chips.

In the bowl of a standing mixer fitted with the whisk attachment, whip the butter, brown sugar and granulated sugar for 3 minutes. Add the egg and yolk and whip for another 6 minutes or until light in color and fluffy. Sift together the flours, salt, baking soda and baking powder. Switch to the paddle attachment on the mixer and add the dry ingredients and chocolate chips. Mix on low speed until all ingredients are incorporated and mixture looks homogeneous. Dough will be slightly wet. Chill the dough until set enough to scoop with an ice cream scoop. Or transfer the dough to a sheet of parchment paper and roll into a log. Wrap it in the paper and twist the ends tightly to secure, and chill until firm enough to cut into 1-inch slices, at least 1 hour. When ready to bake, heat oven to 375 degrees. Line a baking sheet with parchment paper, scoop the dough or slice, and space cookies at least 2 inches apart on the baking sheet. Cook for 12 to 15 minutes or until golden brown on the edges but still soft in the middle.

unsalted butter. dark brown sugar. granulated sugar. egg yolk. bread flour. all - purpose flour. salt. baking soda. baking powder. chocolate chips.

http://cooking.nytimes.com/recipes/1016949

Fireside Coffee

2 cups powdered cocoa mix (or 8 packs). 2 cups powdered coffee creamer. 1 cup instant coffee. 1 12 cups sugar. 1 teaspoon cinnamon. 12 teaspoon nutmeg.

Mix all ingredients, place in tins or jars. Mix 2 heaping Tablespoons (1/3 cup) mix to 2/3 cup hot water. Cinnamon and nutmeg can be substituted with 1 1/2 teaspoon Pumpkin Pie spice.

powdered cocoa mix. powdered coffee creamer. instant coffee. sugar. cinnamon. nutmeg.

http://www.food.com/recipe/fireside-coffee-32675

Mama's Yeast Rolls

2 cups very warm water. 2 (1/4 ounce) packages fast rising yeast. 12 cup sugar. 12 cup vegetable oil. 1 tablespoon salt. 4 cups all-purpose flour, plus. 2 cups all-purpose flour (additional).

Place water in large bowl. add yeast. stir in sugar, oil, salt, and 4 cups flour. Beat well with electric mixer at med to high speed. Stir in the last 2 cups of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and is soft and elastic. Turn out on floured board and knead for 5 to 10 minute. Transfer to greased bowl, cover and place in warm, draft-free area. Allow to rise to double. Punch down and turn out on floured board. Knead to remove most of the air bubbles. Pinch off approx 2 inch diameter pieces. Place in greased pan. When all rolls made, brush with oil or butter. Allow to rise to double. Bake in hot (425) oven until golden brown. Remove from pans and cool on wire rack or serve while still warm. May be frozen after baking.

water. fast rising yeast. sugar. vegetable oil. salt. all - purpose flour. all - purpose flour.

http://www.food.com/recipe/mamas-yeast-rolls-354237

Easy Sirloin Thai Salad

1 (16 ounce) top sirloin steak boneless, cut 1 inch thick. 1 (5 ounce) package prewashed fresh herbs and greens lettuce mix. 1 ripe mango, sliced. 1 small ripe avocado, sliced. 1/2 cup shredded carrot. 1/2 cup diced red and/or yellow bell pepper. 1/2 teaspoon coarse sea salt. 2 tablespoons dry roasted peanuts, chopped (optional). Lime wedges. Dressing:. 3 tablespoons agave nectar or honey. 2 tablespoons creamy or chunky natural peanut butter. 2 tablespoons hot water. 1 tablespoon reduced-sodium soy sauce. 1 tablespoon rice or white vinegar. 1 teaspoon sesame oil.

Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

top sirloin steaks. mixed salad greens. mango. avocado. carrots. yellow bell pepper. coarse sea salt. dry roasted peanuts. lime wedges. agave nectar. natural - style peanut butter. hot water. reduced sodium soy sauce. rice. sesame oil.

http://allrecipes.com/recipe/easy-sirloin-thai-salad/

Spicy Croutons

10 slices bread. 5 tablespoons ground dried chili pepper. 5 tablespoons garlic and herb seasoning. 1 tablespoon vegetable oil, or as needed.

Lay bread slices onto a flat surface. Cut circles out of the middle of each slice using a drinking glass; discard bread remainders. Sprinkle about 3/4 teaspoon chili pepper and 3/4 teaspoon garlic and herb seasoning over each side of each bread circle. Lightly grease a skillet with oil and place over medium heat. Cook bread circles in skillet until browned, 2 to 3 minutes per side.

bread. dried chilies. garlic and herb seasoning. vegetable oil.

http://allrecipes.com/recipe/spicy-croutons/

Award Winning Macaroni and Cheese

8 Tablespoons Butter, Unsalted, Divided Use. 2 cups Fresh Bread Crumbs, See Note Below. 1/4 cups Parmesan Cheese. 16 ounces, weight Elbow Macaroni. 1 Tablespoon Salt. 1 clove Garlic, Minced. 2 teaspoons Dry Mustard, Dissolved In 2 Teaspoons Water. 1/4 teaspoons Cayenne Pepper. 2 teaspoons Nutmeg (freshly Grated Is Best). 6 Tablespoons Flour, All Purpose. 3- 1/2 cups Whole Milk. 1 can Low Sodium Chicken Broth (14.5 Oz). 1 pound Colby Or Colby Jack Cheese, Shredded. 8 ounces, weight Extra-Sharp Cheddar Cheese, Shredded. Black Pepper, Ground.

1. Preheat oven to 400 degrees F. Melt 2 Tablespoons of the butter and toss with the breadcrumbs and parmesan cheese. Set aside. 2. Cook macaroni according to package instructions. Be sure to add 1 Tablespoon of salt to the cooking water. Drain macaroni and leave in the colander, setting aside. 3. Wipe the pot dry, add the remaining 6 Tablespoons butter and melt over medium heat. Stir in the garlic, dry mustard, cayenne and nutmeg and cook until fragrant, 30 seconds. 4. Whisk in flour and cook for 1 minute, whisking continuously. Slowly whisk in the milk and broth. Bring to a simmer and cook, whisking often about 6 minutes, until mixture is slightly thickened. 5. Take off heat and whisk in the Colby and cheddar cheese until completely melted. Season with salt and pepper to taste. Stir in the macaroni, breaking up any clumps, until well combined. 6. Pour into a 13X9 buttered baking dish. Sprinkle with breadcrumbs. Lightly dust with paprika for color, if desired. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Cool for 10 minutes before serving. Can be made ahead and refrigerated. Do not add breadcrumbs until right before baking. Remove from the fridge and allow to sit 1 hour at room temperature before baking. Bread Crumbs ~ use good quality white bread (Pepperidge Farm Soft Hearty White is best); tear 2 pieces into quarters and pulse in food processor 8 or 9 times for course crumbs. Add butter and parmesan mid way through pulsing.

butter. fresh breadcrumbs. parmesan cheese. elbow macaroni. salt. garlic clove. dry mustard. cayenne pepper. nutmeg. flour. whole milk. colby. extra - sharp cheddar cheese. black pepper.

http://tastykitchen.com/recipes/main-courses/award-winning-macaroni-and-cheese/

Pavlova

4 egg whites. 1 cup sugar. 2 teaspoons cornflour or 2 teaspoons cake flour. 12 teaspoon vanilla. 1 cup whipped cream. 2 passion fruit. 3 kiwi fruits, sliced. 2 bananas, sliced. 14 -15 strawberries, sliced.

Preheat oven to 350F. Grease a 7 inch round baking pan and dust lightly with a little flour. Beat the egg whites until soft peaks form and gradually beat in the sugar. Beat until the mixture is thick and the sugar is dissolved. Carefully fold in the cornflour and vanilla. Spoon into the baking pan. Reduce the oven heat to 150C (300F) and place in oven. Bake for 1 hour. Let stand for 5 minutes before turning onto a serving plate. Allow to cool completely before decorating with the whipped cream and sliced fruit. If you cannot find the passionfruit, you can use raspberries or blackberries instead. I use both often in this recipe. I have also made it with all purpose flour and it turned out okay. I usually use it to follow up my shrimp fetucinni http://www. recipezaar. com/82472.

egg whites. sugar. cornflour. vanilla. whipped cream. passion fruit. kiwi fruits. bananas. strawberries.

http://www.food.com/recipe/pavlova-87273

Chicken Cordon Bleu Casserole (Cooking With Paula Deen Magazine)

2 tablespoons butter. 12 large onion, chopped (about 1 cup). 2 garlic cloves, minced. 2 cups shredded cooked chicken. 34 cup prediced ham. 1 cup uncooked long-grain rice. 1 14 cups chicken broth. 14 cup milk. 12 teaspoon salt. 12 teaspoon ground black pepper. 1 cup freshly grated parmesan cheese.

Preheat oven to 350 degrees. Spray an 11x7-inch baking dish with cooking spray. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until onion is tender. Add chicken and ham; cook until heated through. Add rice, and cook 1 minute, stirring constantly. Stir in chicken broth, milk, salt, and pepper; cook 2 minutes. Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.

butter. onions. garlic cloves. cooked chicken. ham. long - grain rice. chicken broth. milk. salt. ground black pepper. parmesan cheese.

http://www.food.com/recipe/chicken-cordon-bleu-casserole-cooking-with-paula-deen-magazine-453980

Summer Salad Squares

3 Tablespoons Olive Oil. 3 Tablespoons Balsamic Vinaigrette. 1/4 teaspoons Coriander Seeds. Fresh Snipped Herbs For Garnish ( Like Basil & Chives). 1 Mini Seedless Watermelon. 1 Cucumber. 1 Tomato. 1 Avocado. 2 ounces, weight Block Feta Cheese.

For the dressing In a small bowl whisk together olive oil, balsamic vinegar, coriander seeds and snipped herbs, until thoroughly mixed. For the salad squares Peel the watermelon and cucumber. Peel and pit the avocado. Cut the watermelon, cucumber, tomato, avocado and cheese into equal size square pieces. Arrange in 4 x 3 rows on individual serving plates. Garnish with more snipped herbs. Drizzle with dressing. Notes: This is best prepared right before serving, but if you need to prepare ahead I would suggest squeezing some lemon on the avocado so it stays nice and green. I used basil and chives for the fresh herbs, but it would also be delicious with fresh mint or even fresh tarragon.

olive oil. balsamic vinaigrette. coriander seeds. herbs. seedless watermelon. cucumber. tomatoes. avocado. feta cheese.

http://tastykitchen.com/recipes/salads/summer-salad-squares/

Margarita Jello Shots of the Jello Masters

1 (6 ounce) box lime Jell-O gelatin (large box). 2 cups boiling water. 78 cup cold water. 18 cup fresh-squeezed lime juice. 34 cup clear tequila. 14 cup triple sec.

Mix boiling water and Jello. Stir for a minute until dissolved. Add rest of ingredients, stir. Pour into small paper dixie cups, cool on one or two cookies sheets stacked in the refrigerator. Unless you use ice and water for the cold water, allow 5 or more hours for Jello to cool and set. For every party I throw, I'll make this recipe and one more from Hazel's site to satisfy the partygoers.

lime Jell - O gelatin. boiling water. cold water. lime juice. tequila. triple sec.

http://www.food.com/recipe/margarita-jello-shots-of-the-jello-masters-169872

Quinoa Peanut Butter Cookies

1 cup peanut butter. 1 cup cooked quinoa. 1 cup brown sugar. 1 egg. 12 cup all-purpose flour.

Make sure Quinoa is cooked and cooled before mixing. (If you mix it while it's hot then it will melt the peanut butter, It's ok but then it will be runny when you are dropping into cookie sheet. ). Preheat oven to 350F. Mix all of the ingredients together. Spray a little Pam at bottom of cookie pan. or use non stick cookie sheet. I even used a Pyrex dish. Drop spoonfuls of the cookie mix into cookie pan/sheet. Bake for about 10 to 15 minutes or until light brown. Chill and serve. makes about 12-16 cookies depending on spoon size.

peanut butter. cooked quinoa. brown sugar. egg. all - purpose flour.

http://www.food.com/recipe/quinoa-peanut-butter-cookies-382453

Blackberry Lemonade

1 cup Sugar. 1 cup Water. 1 cup Blackberries, Plus More For Garnish If Desired. 1- 1/4 cup Lemon Juice, Fresh Squeezed Or Store-bought. 1- 3/4 cup Water. Mint Leaves, For Garnishing, If Desired.

1. Prepare a simple syrup by combining the sugar and water in a small pot on the stove. Bring to a boil and stir to dissolve the sugar. Remove from heat. Allow to cool completely and then set aside. 2. Add the blackberries and lemon juice to a blender and blend until the blackberries have pureed. 3. Strain it into a clear pitcher. Youve got to strain it to remove any chunks of blackberries and the seeds. 4. Add the remaining amount of water to the pitcher. Stir to evenly combine. 5. Add simple syrup, to taste. 6. Serve over ice, or chilled, and garnish (if desired) with mint leaves and a blackberry.

sugar. water. blackberries. lemon juice. water. mint leaves.

http://tastykitchen.com/recipes/drinks/blackberry-lemonade-2/

Italian Hot Turkey Sausage and Black-Eyed Peas

2 tablespoons extra-virgin olive oil. 1 small yellow onion, chopped. 2 stalks celery, thinly sliced. 3 cloves garlic, minced. 2 teaspoons dried oregano. 6 hot Italian turkey sausage links, skinned and coarsely chopped. 1 (14.5 ounce) can no-salt-added diced tomatoes. 1 (15 ounce) can black-eyed peas, rinsed and drained. 2 (14 ounce) cans canned low-sodium chicken broth. 8 ounces whole wheat thin spaghetti, broken into 3-inch pieces. 1/4 cup grated Parmesan cheese.

Heat the olive oil in a large skillet over medium heat; cook and stir the onion and celery in the hot oil until softened, about 3 minutes. Stir in the garlic and oregano, let cook for 1 more minute. Push the cooked ingredients to the sides of the pan. Cook sausage meat in the center of the pan until no longer pink, about 5 minutes. Stir in the tomatoes, black-eyed peas, and chicken broth. Cover the skillet and reduce heat to medium-low. Let the mixture simmer until the vegetables are tender and the meat is thoroughly cooked, stirring occasionally, 18 to 20 minutes. Mix in the broken spaghetti and let the mixture cook until the pasta is tender, 6 to 8 minutes. Ladle into a heated serving bowl and sprinkle with Parmesan cheese.

olive oil. yellow onion. celery. garlic cloves. dried oregano. Italian turkey sausage links. no - salt - added diced tomatoes. black - eyed peas. low sodium chicken broth. thin spaghetti. parmesan cheese.

http://allrecipes.com/recipe/italian-hot-turkey-sausage-and-black-eyed-peas/

Almond Fresh Berry Trifle

2 cups almond fresh vanilla. 1 tablespoon honey. 2 slices orange peel (wide strips). 1 pinch salt. 3 tablespoons cornstarch. 1 tablespoon orange liqueur (optional). 12 small store bought angel food cake. 2 cups mixture fresh berries, such as raspberries, blueberries, and sliced strawberries.

Simmer over medium heat: 1 1/2 cup (375 mL) Almond Fresh, honey, orange peels and salt. To remaining Almond Fresh, whisk in cornstarch until dissolved. Stir into heating mixtures. Bring mixture to a boil, stirring constantly. Reduce heat to low and stir/simmer for 1 minute. Remove from heat and add in orange liqueur. Pour into bowl, cover and refrigerate for up to 1 day. Just before serving, slice angel food cake into 1 cubes. Into parfait or large wine glasses, layer with 1/2 cup (125 mL) cake, 1/2 cup (125 mL) berries and 1/2 c (125 mL) pudding. Repeat. Garnish with fresh berries and serve.

vanilla. honey. orange peel. salt. cornstarch. orange liqueur. angel food cake. berries.

http://www.food.com/recipe/almond-fresh-berry-trifle-459580

Banana Layer Cake

1/2 cup butter, softened. 1 1/2 cups white sugar. 2 egg yolks. 1 teaspoon baking soda. 1/3 cup buttermilk. 2 cups all-purpose flour. 3 large ripe bananas, mashed. 1 cup chopped pecans. 2 egg whites. 1 1/4 cups white sugar. 3/4 cup packed brown sugar. 1 cup evaporated milk. 1/2 cup butter.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake. To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.

butter. white sugar. egg yolks. baking soda. buttermilk. all - purpose flour. bananas. pecans. egg whites. white sugar. brown sugar. evaporated milk. butter.

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

Tex Mex Chicken Salad

2 cups chicken breasts, cooked and diced. 12 cup cheddar cheese, shredded. 1 small avocado, diced. 23 cup corn, about 1 ear. 12 cup red onion, chopped. 6 romaine lettuce leaves, torn. 1 red bell pepper, diced. 1 tablespoon lime juice. 14 teaspoon ground cumin. 12 cup salsa. 12 cup light sour cream. 12 cup baked corn tortilla chips, crushed.

In a large bowl, combine chicken, cheese, avocado, corn, onion, lettuce and red pepper. In a smaller bowl, combine lime juice, cumin, salsa, and sour cream. Toss the dressing with the salad. Divide among 4 plates. Sprinkle each with crushed tortillas and serve.

chicken breasts. cheddar cheese. avocado. corn. red onions. romaine lettuce leaves. red bell pepper. lime juice. ground cumin. salsa. light sour cream. baked corn tortilla chips.

http://www.food.com/recipe/tex-mex-chicken-salad-353132

Apple Pear Crisp (Gluten Free)

3 cups apples, chopped. 3 cups pears, chopped. 13 cup flour, almond. 13 cup sugar. 1 tablespoon lemon juice. 1 teaspoon cinnamon. 13 cup rolled oats. 3 tablespoons butter, chopped. 13 cup flour, almond. 13 cup brown sugar. 12 teaspoon cinnamon. 8 -10 whole almonds, chopped.

Peel, core, and dice fruit. In large bowl toss fruit with lemon juice. Sprinkle with 1/3 cup almond flour, 1/3 cup sugar, and 1 tsp cinnamon. Set aside. In separate bowl, mix together topping until crumbly (butter, brown sugar, oats, almonds, almond flour (the other 1/3 cup), and rest of cinnamon). Spoon fruit mixture into either 10 individual ramekins or into large baking dish. You do not need to grease the dish. Sprinkle topping over fruit. Bake at 375 for 40-45 minutes or until fruit is soft and topping is brown.

apples. pears. flour. sugar. lemon juice. cinnamon. rolled oats. butter. flour. brown sugar. cinnamon. whole almonds.

http://www.food.com/recipe/apple-pear-crisp-gluten-free-507578

Yellow Fruit Salad

34 cup coconut milk. 2 tablespoons sugar. 1 tablespoon finely chopped fresh lemongrass or 1 tablespoon frozen lemongrass, chopped. 1 medium pineapple, peeled and cubed. 1 mango, peeled and cubed. 4 yellow kiwi fruits, peeled and cubed. 2 bananas, peeled and sliced. 1 grated lime, zest of.

Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes. Fruit salad: In a bowl, combine all the ingredients. Drizzle with the lemongrass and coconut milk syrup just before serving. Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you cant find lemongrass, use the grated zest of 1 one lime.

coconut milk. sugar. fresh lemongrass. pineapple. mango. kiwi fruits. bananas. lime.

http://www.food.com/recipe/yellow-fruit-salad-484412

Crab Stick Dippers

1 large egg. 4 egg whites. 6 tablespoons chives, finely minced. 3 tablespoons all-purpose flour. 1 teaspoon baking powder. 14 teaspoon salt. 18 teaspoon pepper. 4 (6 ounce) cans crabmeat, drained, flaked, cartilage removed. 2 cups dry breadcrumbs. 2 tablespoons canola oil.

In a large bowl, gently beat egg & egg whites. Stir in chives, flour, baking powder, salt & pepper, & mix well. Fold in crabmeat, then cover & cool in refrigerator several hours. Put bread crumbs in a pie plate or other shallow bowl. Measure crabmeat mixture by mounding one tablespoon [about 1/8 cup], then shaping that amount into a small flat stick or cake about 3/4" thick. Gently roll & coat each stick in bread crumbs & set aside. There should be about 24 sticks. In a large nonstick skillet, with oil over medium-high heat, cook crab sticks in batches for about 4 minutes on each side, or until golden brown. As each stick is removed from oil, place on paper-towel lined wire rack. Serve at room temperature with a seafood dipping sauce.

egg. egg whites. chives. all - purpose flour. baking powder. salt. pepper. crabmeat. dry breadcrumbs. canola oil.

http://www.food.com/recipe/crab-stick-dippers-210874

Oven Pancake

600 ml milk. 200 ml cream. 2 eggs. 150 ml sugar. 1 teaspoon vanilla sugar (or extract). 1 teaspoon salt. 500 ml all-purpose flour. 1 teaspoon baking powder. 50 g butter, melted.

Preheat oven to 225C Line a jelly roll pan with parchment paper. Lightly whip eggs: add milk, cream, sugar, vanilla sugar and salt, whip to combine. In a separate bowl, combine all-purpose flour and baking powder. Gradually add the flour mixture into the milk mixture, whisking continuously to avoid lumps from forming. Add melted butter, stir to combine. Pour the batter into the prepared pan and bake for 20-25 minutes. (This pancake does not puff up like many other recipes, so expect it to cook quite flat). Serve warm with sugar, syrup, berries and whipped cream, chocolate sauce -- or whatever you fancy!

milk. cream. eggs. sugar. vanilla sugar. salt. all - purpose flour. baking powder. butter.

http://www.food.com/recipe/oven-pancake-486274

New Mexican Back Ribs

3 -4 lbs pork baby back ribs. 14 cup chili powder. 1 tablespoon onion powder. 1 tablespoon ground cumin. 2 teaspoons salt. 1 12 teaspoons oregano. 1 teaspoon garlic powder. 1 teaspoon cayenne (red ground pepper).

In a small bowl mix together all seasonigs. Rub seasoning on all surfaces of the ribs. Place ribs on a medium-hot grill over INDIRECT heat. Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. Add charcoal as needed. You want the grill temperature around 325-350 degrees.

pork baby back ribs. chili powder. onion powder. ground cumin. salt. oregano. garlic powder. cayenne.

http://www.food.com/recipe/new-mexican-back-ribs-32480

Strawberry Lime Shake

1- 1/2 cup Coconut Milk. 10 ounces, weight Package Frozen Strawberries. 1 Tablespoon Lime Juice, Freshly Squeezed. 1 Tablespoon Coconut Oil (optional).

Place all ingredients in a Vita-Mix and puree on high speed until smooth. Serve!

coconut milk. frozen strawberries. lime juice. coconut oil.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/strawberry-lime-shake/

Fresh Baguette

1 (1/4 ounce) packet active dry yeast. 1 teaspoon sugar. 1 12 cups water (105 -115 F). 4 -4 12 cups unbleached all-purpose flour. 2 12 teaspoons salt.

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours. Preheat oven to 475-500F (My oven does best with 475, but it runs hot). Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. You can also form individual mini-loaves. Put loaf diagonally on a lightly greased large or 17 x 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool. Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour. The humid enviroment will ensure the texture comes out right. Baking stones don't hurt either. If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist as it cooks.

active dry yeast. sugar. water. unbleached all - purpose flour. salt.

http://www.food.com/recipe/fresh-baguette-15658

Strawberry Crisp

4 12 cups all-purpose flour. 34 cup granulated sugar. 34 cup brown sugar. 1 teaspoon salt. 1 lb unsalted butter, cubed and chilled. 4 pints fresh strawberries, hulled and halved. 1 cup brown sugar. 14 cup cornstarch. 2 teaspoons vanilla extract. 1 pinch salt.

Preheat the oven to 425 degrees. Prepare the streusel: In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine. Add the butter, increase the mixer speed and beat. Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps. Refrigerate for 15 to 20 minutes. Prepare the fruit: In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes. Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes. Cover the fruit with large balls of streusel, mounding streusel crumbs around them. Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time. When the top is crisp and the fruit is soft and bubbling, the dessert is ready. Some hints:. Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping. Use any combination of berries that you like. This dessert is best served warm with vanilla ice cream.

all - purpose flour. granulated sugar. brown sugar. salt. unsalted butter. fresh strawberries. brown sugar. cornstarch. vanilla extract. salt.

http://www.food.com/recipe/strawberry-crisp-141856

Emeril's Basic Sauce for Lasagna

2 (28 ounce) cans whole canned tomatoes. 2 tablespoons olive oil. 1 medium yellow onion, chopped (1 1/2 cups). 2 garlic cloves, minced (1 tsp.). 12 teaspoon salt. 12 teaspoon dried basil. 12 teaspoon dried oregano. 18 teaspoon black pepper. 2 (15 ounce) cans tomato sauce. 3 tablespoons tomato paste. 2 cups water. 1 teaspoon sugar.

Place the tomatoes in a large bowl and squeeze to break into small pieces; Set aside. In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomatoes, tomato sauce,tomato paste, water, and sugar, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally. Remove from the heat, and use as needed.

whole canned tomatoes. olive oil. yellow onion. garlic cloves. salt. dried basil. dried oregano. black pepper. tomato sauce. tomato paste. water. sugar.

http://www.food.com/recipe/emerils-basic-sauce-for-lasagna-220831

Homemade Spiced Applesauce

2 whole Apples (use Any Sweet Apples, Not Tart), Cored And Diced. 1/4 cups Water. 2 Tablespoons Water. 1 Tablespoon Agave Nectar. 1 teaspoon Ground Cinnamon. 1/4 teaspoons Ground Ginger. 1/4 teaspoons Ground Nutmeg. 1/2 teaspoons Allspice.

(You can choose to either peel the apples or leave the peels on. I personally like it with the peels.) Combine all ingredients in a saucepan and cover. Heat over medium heat for about 20 minutes or until apples are tender. When cooked, divide the apples in half. Puree half of the apples in a food processor and smash the other half with a fork. Combine the two mixtures and stir together. Top with a sprinkle of cinnamon and serve warm.

apples. water. water. agave nectar. ground cinnamon. ground ginger. ground nutmeg. allspice.

http://tastykitchen.com/recipes/homemade-ingredients/homemade-spiced-applesauce-2/

Lemon Pineapple Pie

1 (9 inch) prepared graham cracker crust. 1 (20 ounce) can crushed pineapple with juice. 1 (3 ounce) package instant lemon pudding mix. 1/2 cup sour cream.

In a medium bowl, combine pineapple with juice, pudding mix, and sour cream. Mix well and spoon into graham cracker crust. Chill before serving.

prepared graham cracker crusts. crushed pineapple in juice. instant lemon pudding mix. sour cream.

http://allrecipes.com/recipe/lemon-pineapple-pie/

Banana Rice Krispie Treats

1/4 cups Margarine. 1 bag (10.5 Oz. Size) Mini Marshmallows. 1 box (3.4oz Size) Banana Cream Instant Pudding Mix. 5 cups Rice Krispies Cereal.

Butter a 9-inch square baking dish. Set aside. In a large pot, melt margarine on medium heat. Add in marshmallows and stir constantly until completely melted. Remove from heat. Fold in pudding mix and mix until fully combined. Fold in cereal. Immediately pour cereal into the prepared baking dish. Using buttered fingers, press treats into pan (dont over press or they get hard and dry tasting). Allow to set 20 minutes or more before cutting and eating. Enjoy!

margarine. mini marshmallows. banana cream instant pudding. cereal.

http://tastykitchen.com/recipes/desserts/banana-rice-krispie-treats/

Lemon-garlic Chicken with Olives Recipe

1 3 to 4 pound fryer chicken cut up, or chicken pieces. 25 garlic cloves peeled (already peeled cloves available at Trader Joe's!). 3/4 cup chicken broth. 1/3 cup pitted green olives, rinsed. 1 Tbsp chopped lemon zest. 1/3 cup fresh lemon juice. 2 Tbsp extra virgin olive oil. 1/3 cup finely chopped fresh herbs (rosemary, thyme, parsley, oregano, basil, sage, etc.). Salt and freshly ground pepper to taste.

Preheat oven to 425. Combine the lemon zest and juice, olive oil, herbs (reserve on Tbsp of herbs), and salt and pepper in a small bowl and stir. Arrange chicken pieces in a roasting pan, place the garlic cloves all around the chicken, and pour lemon-herb mixture over them. Roast for about 40 minutes or until nicely browned. If chicken is tightly packed, this will probably take about 50 minutes. Remove chicken. Add broth to the pan and place on top of stove over med-high heat. Stir and gently scrape the bottom of the pan to loosen juices. Add the olives and stir, cooking a few more minutes. Garnish with the remaining Tbsp of herbs and take pan to table or transfer to serving platter. Serve immediately.

broiler - fryer chicken. garlic cloves. chicken broth. green olives. lemon zest. fresh lemon juice. extra virgin olive oil. fresh herbs. salt & freshly ground black pepper.

http://cookeatshare.com/recipes/lemon-garlic-chicken-with-olives-640

Tortilla Crisps

34 cup butter, softened. 12 cup parmesan cheese. 2 teaspoons parsley flakes. 14 cup sesame seeds. 12 teaspoon oregano. 12 teaspoon onion powder. 14 teaspoon garlic powder. 12 6-inch tortillas.

Combine all ingredients except for the tortillas. Spread each tortilla with a thick layer of the spread. It will seem like a lot of topping, but it is just right. Cut each tortilla into 8 wedges. Put on an ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown. Serve hot or cold.

butter. parmesan cheese. parsley flakes. sesame seeds. oregano. onion powder. garlic powder. tortillas.

http://www.food.com/recipe/tortilla-crisps-89033

Clam Dip

16 ounces, weight Cream Cheese, Room Temperature. 2 Tablespoons Mayonnaise. 4 Tablespoons Worcestershire Sauce. 2 cans (6.5 Oz Can) Chopped Clams, Drained But Reserve The Juice. 1/4 teaspoons Sea Salt. 1 pinch Garlic Powder. 1 pinch Onion Powder. 1 pinch Black Pepper And Salt To Taste.

In a large bowl, combine the cream cheese and mayonnaise, mixing until smooth (you can use a wooden spoon, but I like to use a hand mixer or a stand mixer). Add Worcestershire sauce, 1/2 to 3/4 cup of the reserved clam juice and stir until well incorporated and smooth. Add clams, sea salt and season with a pinch of garlic, onion powder and black pepper to taste. Stir with a large spoon to combine. Place in the refrigerator to set for at least 2 hours. Serve with potato chips or veggies.

cream cheese. mayonnaise. Worcestershire sauce. clam. sea salt. garlic powder. onion powder. salt and black pepper.

http://tastykitchen.com/recipes/appetizers-and-snacks/clam-dip/

Cold Tomato-Cilantro Soup

1 large or 2 small bunches fresh cilantro. 3 tablespoons olive oil. 1 large onion, chopped. 2 large or 3 small garlic cloves. 1/4 cup tomato paste. 1 1/2 teaspoons ground cumin. 1 teaspoon paprika. Pinch cayenne pepper. 1 28-ounce can tomatoes, whole or diced, with liquid. Salt. black pepper to taste. 1 lime, halved.

Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine. Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more. Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight. Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.

fresh cilantro. olive oil. onion. garlic clove. tomato paste. ground cumin. paprika. cayenne pepper. tomatoes. salt. black pepper. lime.

http://cooking.nytimes.com/recipes/1012464

Carrot Cake Quinoa

4 cups water. 1 cup quinoa. 3/4 cup amaranth. 1/4 cup wild rice. 2 teaspoons ground cumin. 1 teaspoon salt. 2 stalks celery, diced. 1 large carrot, grated. 1/2 cup canned chickpeas (garbanzo beans) (optional). 1/2 cup raisins. 1 tablespoon olive oil. 1 clove garlic, minced. salt and ground black pepper to taste.

Bring water, quinoa, amaranth, wild rice, cumin, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until grains are tender and water has been absorbed, 20 to 25 minutes. Let stand for 5 minutes. Mix celery, carrot, chickpeas, raisins, olive oil, garlic, salt, and pepper together in a bowl; add grain mixture and mix well.

water. quinoa. amaranth. wild rice. ground cumin. salt. celery. carrot. canned chick - peas. raisins. olive oil. garlic clove. salt & fresh ground pepper.

http://allrecipes.com/recipe/carrot-cake-quinoa/

So Easy Cheese Sauce (Microwave)

2 tablespoons butter or 2 tablespoons margarine. 2 tablespoons all-purpose flour. 1 cup half-and-half cream or 1 cup milk, warmed. Tabasco sauce (to taste or a pinch of cayenne). 1 12 cups shredded cheddar cheese (can use up to 2 cups). ground black pepper (optional and to taste).

In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup) microwave the butter for 30 seconds on HIGH. Add in the warmed cream or milk, Tabasco and flour; whisk vigorously until completely combined. Add in the shredded cheddar cheese. Microwave on HIGH for about 2 minutes removing a few times during cooking to stir. Cook until the cheese has melted and the mixture is thick. If desired season with ground black pepper to taste.

butter. all - purpose flour. half - and - half cream. Tabasco sauce. shredded cheddar cheese. ground black pepper.

http://www.food.com/recipe/so-easy-cheese-sauce-microwave-257035

Zucchini Casserole I

8 cups diced zucchini. 1 red bell pepper, chopped. 1 cup cornflakes cereal. 1 cup shredded Cheddar cheese. 1/2 cup olive oil. 1 teaspoon dried basil. 2 eggs, beaten. salt and pepper to taste.

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish. In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish. Bake in the preheated oven for 45 minutes, or until top is golden brown.

zucchini. red bell pepper. cereal. shredded cheddar cheese. olive oil. dried basil. eggs. salt and pepper.

http://allrecipes.com/recipe/zucchini-casserole-i/

Quick Cajun Beans and Rice

14 ounces low-fat smoked sausage, sliced 1/2-inch pieces. 4 (15 ounce) cans pinto beans, drained. 6 cups chicken broth. 1 12 cups onions, chopped. 3 bay leaves. 1 teaspoon dried thyme. 34 teaspoon garlic powder. 34 teaspoon dried oregano. 1 teaspoon cayenne pepper. 1 teaspoon black pepper. 1 tablespoon liquid smoke.

Throw all of this into a Dutch oven or stock pot. Bring to a boil. Reduce heat and simmer until it smells so good you can't stand it! (At least one hour. ). Serve over hot cooked rice. I prefer medium grain rice for texture.

low - fat smoked sausage. pinto beans. chicken broth. onions. bay leaves. dried thyme. garlic powder. dried oregano. cayenne pepper. black pepper. liquid smoke.

http://www.food.com/recipe/quick-cajun-beans-and-rice-274788

Easy Italian Mac and Cheese

1 pound Small Elbow Macaroni. 3 Tablespoons Butter, Divided. 1 Tablespoon Olive Oil. 1 whole Medium Yellow Onion, Chopped. 2 cloves Garlic, Minced. 2 cans (14.5 Oz. Can) Italian Style Diced Tomatoes. 1 box (10 Oz. Box) Frozen Spinach, Thawed. 3 cups Grated Mozzarella Cheese. 1/2 cups Italian Bread Crumbs. 1/4 cups Grated Parmesan Cheese.

Preheat oven to 400 degrees. Cook macaroni in a large pot until just shy of al dente (about 2 minutes less than directed on the package directions). Meanwhile, heat 1 tablespoon of butter and the olive oil over medium heat and cook onion and garlic until onions begin to soften, about 3 minutes. Once pasta is cooked, drain and return to the pot. Add cooked onion, garlic, tomatoes, spinach and cheese. Stir to combine. Pour pasta into a 13 x 9 baking dish and sprinkle bread crumbs and parmesan cheese on top. Use remaining butter to dot over the top of the bread crumbs and parmesan cheese. This will help it brown and create a crispy top. Bake for 20 minutes or until the cheese has melted and the top begins to brown.

small elbow macaroni. butter. olive oil. yellow onion. garlic cloves. Italian - style diced tomatoes. frozen spinach. mozzarella cheese. Italian seasoned breadcrumbs. parmesan cheese.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/easy-italian-mac-and-cheese/

Creamy Farfalle with Salmon and Peas

Vegetable oil cooking spray. 1 pound salmon fillet, skin removed. 3/4 teaspoon salt, divided. 1/4 teaspoon black pepper, divided. 6 ounces farfalle pasta. 1 1/2 cups frozen peas. 1 1/2 cups 1 percent milk,divided. 3 tablespoons all-purpose flour. 3 ounces Neufchaatel. 2 tablespoons chopped fresh dill, divided. 1 tablespoon fresh lemon juice. 1 teaspoon grated lemon zest.

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaatel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

vegetable oil cooking spray. salmon fillets. salt. black pepper. farfalle pasta. frozen peas. milk. all - purpose flour. fresh dill. fresh lemon juice. lemon zest.

http://www.epicurious.com/recipes/food/views/creamy-farfalle-with-salmon-and-peas-364550

Raspberry Syrup

1 pound, 7 ounces, weight Raspberries. 3/4 pounds, 38 ounces, weight Caster Sugar. 1 Tablespoon Lemon Juice.

1. Put a thin film of water covering the bottom of a heavy-based pan or jam pan, and simmer the raspberries to extract their juice for about 3-5 minutes on a medium heat. Mash with a potato masher to extract all the juice. 2. Strain the pulp through a piece of muslin into a measuring jug. Press lightly to extract all the juice. 3. Add the caster sugar to the warm raspberry juice, about 350 grams of caster sugar to about 500 ml of juice. Stir until dissolved and add the lemon juice. This should thicken, producing a syrup. 4. Pour into warm sterile bottles. This recipe should fill either 1 large bottle or 2 small bottles.

lemon juice.

http://tastykitchen.com/recipes/desserts/raspberry-syrup-4/

Cabbage With Wine - Hvidkal I Vinsauce

1 head cabbage. 1 onion. 1 apple. 2 tablespoons butter. 2 tablespoons brown sugar. 1 12 teaspoons celery seeds. 12 teaspoon salt. 1 cup dry white wine.

Shred the cabbage fine. Grate onion and apple into the cabbage. Cook in butter melted over low heat until vegetables are limp, shaking the pan now and then to prevent scorching. Add the remaining ingredients. Mix well and let come to a boil. Reduce heat as low as possible and let simmer 15 minutes.

cabbage. onion. apple. butter. brown sugar. celery seeds. salt. dry white wine.

http://www.food.com/recipe/cabbage-with-wine-hvidk-l-i-vinsauce-427846

French Chicken Liver and Green Bean Salad With Garam Masala

1 tablespoon red wine vinegar. 1 teaspoon Dijon mustard. 1 garlic clove, smashed to a paste with a little salt. Salt. pepper. 3 tablespoons extra virgin olive oil. 1/2 pound small green beans, topped and tailed. Salt. 12 chicken livers, trimmed, about 1 pound. 2 teaspoons garam masala (see Note). 2 tablespoons clarified butter, ghee or olive oil. 18 cherry tomatoes, halved, optional. 6 small handfuls salad greens (about 5 or 6 ounces).

For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil. Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside. Pat the livers dry with paper towels, then season on both sides with salt and the garam masala. Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat. Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

red wine vinegar. Dijon mustard. garlic clove. salt. pepper. extra virgin olive oil. green beans. salt. chicken livers. garam masala. clarified butter. cherry tomatoes. salad greens.

http://cooking.nytimes.com/recipes/1014195

Creamy Chicken and Rice Bake

1 (10 ounce) can cream of chicken soup (can use low fat). 1 cup water. 34 cup long-grain white rice. 12 teaspoon onion powder. ground black pepper, to taste. 2 cups vegetables (your choice, can use fresh or frozen). 4 boneless skinless chicken breasts, halves. 1 cup cheddar cheese, shredded.

Mix soup, water, rice, onion powder and black pepper in shallow 2 qt baking dish. Stir in vegetables (if frozen, thawed under running water). Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover Bake at 375F until chicken is cooked through and rice is tender about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving. Tip: For a toasty cheese topping after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.

cream of chicken soup. water. long - grain white rice. onion powder. ground black pepper. vegetables. boneless skinless chicken breasts. cheddar cheese.

http://www.food.com/recipe/creamy-chicken-and-rice-bake-160169

Heather's Baked Caramel Corn

34 cup corn kernel, popped. 12 cup butter. 14 cup light Karo syrup. 34 cup brown sugar. 14 cup Splenda granular. 12 teaspoon salt. 12 teaspoon vanilla. 12 teaspoon baking soda.

Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe. Pop popcorn right into roaster pan. Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt. Bring to a boil - Boil for 5 minutes without stirring. Remove from heat and stir in vanilla and baking soda. Working quickly, dump caramel mixture onto popcorn and stir until well distributed. Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely. If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool. Store in covered tupperware dish - if you have any leftover!

corn kernels. butter. light Karo syrup. brown sugar. Splenda granular. salt. vanilla. baking soda.

http://www.food.com/recipe/heathers-baked-caramel-corn-376332

Baked Lemon Chicken with Mushroom Sauce

1 tablespoon olive oil. 6 skinless, boneless chicken breast halves. 1 lemon. 1/4 cup butter. 3 cups fresh sliced mushrooms. 2 tablespoons all-purpose flour. 1/2 cup chicken broth, or more as needed. 1 tablespoon chopped fresh parsley.

Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

olive oil. boneless skinless chicken breast halves. lemon. butter. sliced mushrooms. all - purpose flour. fresh parsley.

http://allrecipes.com/recipe/baked-lemon-chicken-with-mushroom-sauce/

Szechuan Style Eggplant (Aubergine)

6 Japanese eggplants, cut into finger sized strips. 1 12 tablespoons soy sauce. 1 tablespoon brown sugar. 14 cup chicken broth. 4 tablespoons peanut oil. 1 tablespoon grated ginger. 1 tablespoon minced garlic. 12-1 teaspoon red pepper flakes. 14 cup water chestnut, rinsed and chopped. 3 -4 scallions, finely chopped. 1 12 tablespoons rice wine vinegar. 1 tablespoon dark sesame oil. 1 tablespoon toasted sesame seeds.

Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor). While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves. Remove eggplant from skillet when cooked and keep warm. Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic. Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture. Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes). Add the vinegar, sesame oil, and remaining scallions, stirring to mix. Serve hot, garnished with sesame seeds.

Japanese eggplants. soy sauce. brown sugar. chicken broth. peanut oil. ginger. garlic. red pepper flakes. water chestnuts. scallions. rice wine vinegar. dark sesame oil. toasted sesame seeds.

http://www.food.com/recipe/szechuan-style-eggplant-aubergine-82889

Baked Custard by Milly Haskin

2 cups milk, scalded. 3 eggs, slightly beaten. 14 cup sugar. 14 teaspoon salt. 12 teaspoon vanilla. 1 pinch nutmeg, ground.

Preheat oven to 325F. In a medium saucepan, heat milk until steamy but DO NOT BOIL. Remove from heat and stir in vanilla. In a medium mixing bowl, whisk together eggs, sugar and salt. Slowly add milk and vanilla mixture, whisking thoroughly and constantly. Pour into four 5 oz. ramekins or custard cups and sprinkle with nutmeg. Place ramekins into a baking pan. Carefully pour boiling water into the baking pan around the ramekins (do not drip water into ramekins) until water is 1/2 inch deep in bottom of baking pan. Bake at 325 F for 40-45 minutes or until a knife inserted into the center of one custard comes out clean. Serve warm or chilled.

milk. eggs. sugar. salt. vanilla. nutmeg.

http://www.food.com/recipe/baked-custard-by-milly-haskin-477145

Nif's Breakfast to Go (Sandwich) OAMC

12 eggs. 12 English muffins. 12 slices bacon, precooked and cut in half. 12 cheese slices (I sliced low fat old cheddar quite thin).

There are a few different ways that you can cook the eggs. I pierced each yolk, gently stirred each of them and used a plastic egg cooker in the microwave. OR you can lightly scramble each egg in a cup sprayed with cooking spray. OR you can lightly scramble each egg in a silicon muffin tin and bake them. OR you can lightly scramble each egg and cook in a tiny frying pan (I've seen them!). It's up to you how to cook them! You basically want them to end up being cooked through and slightly smaller than the size of the English muffin. While eggs are cooking, open each English muffin and lay them out. When the eggs are done, place each egg on the bottom half of the muffin. Add bacon to each muffin and top with cheese. Wrap each breakfast sandwich in plastic wrap. I placed the sandwiches in a large resealable bag and put them in the freezer. When cooking, placed wrapped sandwich in the microwave. Microwave on high for 30 to 45 seconds. Unwrap, turn over and cook on high for another 30 to 45 seconds. The cooking time varies on how frozen the sandwich is (fridge freezer or deep freezer) and the microwave.

eggs. English muffins. bacon. cheese slices.

http://www.food.com/recipe/nifs-breakfast-to-go-sandwich-oamc-453155

Caramel Frosted Dark Milky Way Cupcakes

15- 1/4 ounces, weight Boxed Devil's Food Cake Mix. Additional Required Ingredients Specified On The Box Mix (typically Water, Eggs And Oil). 24 whole Milky Way Midnight Minis. 1 stick Butter, Softened. 4 cups Confectioners Sugar. 1/4 cups Caramel Syrup (plus Extra For Drizzle).

Preheat oven to 350 degrees F. Line cupcake/muffin pans with 24 baking cups. Make cake mix according to package directions (youll typically need water, eggs, and oil, as directed in mix package) and fill each cup with 2/3 cupcake batter. Gently press one Milky Way Midnight mini into the center of each cup of batter. The batter will start to engulf the sides of each candy. Bake cupcakes according to package directions until toothpick inserted in the center comes out clean. Transfer cupcakes to a cooling rack. While cupcakes are cooling, make the icing. Using a hand mixer, beat butter until creamy. Add confectioners sugar and caramel and beat again. Ice cupcakes once they have cooled completely. Drizzle with additional caramel if desired.

devil's food cake mix. butter. confectioners' sugar. caramel syrup.

http://tastykitchen.com/recipes/desserts/caramel-frosted-dark-milky-way-cupcakes/

Somali Tea

2 -3 black tea bags. 1 cup sugar. 1 cup milk. 1 teaspoon ginger. 1 cinnamon stick. 4 cups hot water.

Boil desired amount of water in tea pot. Add tea bags using a good tea to water ratio. Smash green cardamom pods* and add to tea. (I couldn't add this to the list for some reason). Then add grated ginger and 1 cinnamon stick Let steep for about 10-15 minutes in pot. Serve with milk and sugar to taste.

black tea bags. sugar. milk. ginger. cinnamon stick. hot water.

http://www.food.com/recipe/somali-tea-257624

Kounaoupithi Me Saltsa - Braised Cauliflower

1 large cauliflower. 3 tablespoons olive oil. 1 medium onion, finely chopped. 3 garlic cloves, minced. 1 tablespoon tomato paste. 1 cup water. 1 lemon, juice of. salt & pepper.

Separate cauliflower into florets. Place a vegetable steamer in a saucepan and add enough water to just cover the bottom of the steamer. Bring to a boil, add cauliflower and steam over high heat for 4 minutes. Set aside. Meanwhile, heat a saute pan over medium-high heat and add olive oil, onion and garlic. Saute until onion is transparent. Mix tomato paste with the water and stir into the onion, along with lemon juice, salt & pepper. Bring the mixture to a boil, lower heat and simmer for about 3 minutes. Transfer cauliflower to the tomato sauce. Bring to a quick boil, reduce to a simmer, cover and cook, with lid slightly askew, until cauliflower is tender.

cauliflower. olive oil. onion. garlic cloves. tomato paste. water. lemon. salt & pepper.

http://www.food.com/recipe/kounaoupithi-me-saltsa-braised-cauliflower-305048

French Bistro Steak and Tomatoes

2 small plum tomatoes. 1 green onion (green part only). 13 cup crumbled blue cheese. 1 teaspoon olive oil. 1 pinch salt and pepper. 2 teaspoons Dijon mustard. 2 -3 pinches dried rosemary. 4 small minute steaks or 2 large inside round steaks. Pam cooking spray.

Cut tomatoes in half and squeeze out seeds. Slice tomatoes into thin strips. Thinly slice green portion of onion. Combine in a medium bowl. Crumble in cheese. Add 1 tsp (5 mL) oil and pinches of salt and pepper. Stir to mix. In a small bowl, stir Dijon with pinches of salt, pepper and rosemary until evenly mixed. Rub all over steaks. Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. When hot, add steaks. Cook until lightly browned, 1 to 2 minutes per side. Place on plates and generously top with tomato mixture.

plum tomatoes. green onion. blue cheese. olive oil. salt and pepper. Dijon mustard. dried rosemary. minute steaks. Pam cooking spray.

http://www.food.com/recipe/french-bistro-steak-and-tomatoes-277463

Jalapeno Popper Grilled Sandwich

4 whole Jalapenos. 3 ounces, weight To 4 Ounces Cream Cheese, Softened. 4 whole Green Onions, Minced. Black Pepper To Taste. 4 slices Sourdough Bread. 4 slices Colby Jack Or Cheddar Cheese. Butter.

On a hot grill, char the jalapenos, flipping to char all sides. This will take about 10-15 minutes. Place charred jalapenos in a sealed bag to steam them. After about 10 minutes, remove them from the bag and gently peel off the skin (see note below). Slice off the tops of the peppers and discard. Slice down one side of the pepper and carefully remove the seed and ribs of the pepper. Preheat a griddle to 375 degrees F. Next, combine the cream cheese, minced green onion and black pepper in a small bowl. Spread desired amount of cream cheese mixture onto two slices of bread then layer on the jalapenos and cheese. Butter outer sides of each of the bread slices, top with another slice of bread and cook the sandwiches on the heated griddle until golden and crispy. *Note: Always wear gloves while handling jalapenos or any spicy peppers.

jalapenos. cream cheese. whole green onions. black pepper. sourdough bread. colby - monterey jack cheese. butter.

http://tastykitchen.com/recipes/main-courses/jalapeno-popper-grilled-sandwich/

Naan Flatbread Pizza

1 tablespoon olive oil. 4 -5 ounces mozzarella cheese (shredded). 12 bell pepper (diced small). 12 sweet onion (diced small). 1 garlic clove (minced). 4 ounces ranch salad dressing (I use Marie's). 1 naan flat bread (I use Target's garlic).

Pre-heat oven to 400 degrees F. In skillet, add olive oil, onion and bell pepper and saute for about 10 minutes on medium low heat stirring frequently. Add garlic and saute for an additional 2 minutes. Remove from heat. Place naan flat bread on a cookie sheet lined with baker's parchment paper. Slather on the ranch salad dressing to top side of naan. Then sprinkle cheese over top, then sprinkle bell pepper mixture from skillet on top of the cheese. Bake in oven for 15 minutes or until cheese is gooey melted. Remove and enjoy!

olive oil. mozzarella cheese. bell peppers. sweet onions. garlic clove. ranch salad dressing. flat bread.

http://www.food.com/recipe/naan-flatbread-pizza-487323

Savory Cheddar Chicken and Rice

2 cups Minute Rice. 1 can (10 Oz. Size) Cream Of Celery Soup. 1 can (10 Oz. Size) Cream Of Mushroom Soup. 1 can (10 Oz. Size) Cream Of Chicken Soup. 4 whole Chicken Breasts (or 6 Small Ones). 12 ounces, weight Sharp Cheddar Cheese, Sliced. 1 box Chicken Stuffing Mix (6 Ounce Box). 1 cup Melted Butter.

Preheat oven to 350 degrees . Mix soups together with rice (feel free to use any variation of the 3 soups if you dont like one, double up another). Spoon into 9x13 baking pan and top with chicken. Cover and bake for 45 minutes. Take chicken and rice out of oven and carefully arrange slices of cheddar cheese over all pieces of chicken, covering as evenly as possible. Sprinkle stuffing mix (dry) onto your chicken, rice and cheese and drizzle melted butter evenly over the top. Bake for another 40 minutes, uncovered, until cheese is melted and stuffing mix is browned at edges.

Minute Rice. cream of celery soup. cream of mushroom soup. cream of chicken soup. whole chicken breasts. sharp cheddar cheese. butter.

http://tastykitchen.com/recipes/main-courses/savory-cheddar-chicken-and-rice/

Cinnamon Buns

5- 1/2 Tablespoons Unsalted Butter, Softened To Room Temperature. 1 teaspoon Kosher Salt. 6 Tablespoons Granulated Sugar. 1 whole Large Egg (slightly Beaten). 3- 1/2 cups Unbleached All-purpose Flour. 2 teaspoons Instant Yeast. 1-18 cup Buttermilk (Or Extra If Needed). 1/2 cups Brown Sugar (lightly Packed). 1 teaspoon Cinnamon. 2 Tablespoons Unsalted Butter, Softened. 1/2 cups Raisins (optional). 1/4 cups Unsalted Butter, Softened To Room Temperature. 2 ounces, weight Cream Cheese, Softened To Room Temperature. 1 teaspoon Vanilla. 1- 1/4 cup Powdered Sugar.

In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar. Add the egg and mix until smooth. Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and buttermilk. Mix on low speed until the dough comes together into a ball and clears the sides of the bowl. Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If its very sticky, add a bit more flour, a tablespoon at a time. If its very dry and not coming together add a bit more buttermilk, a tablespoon at a time. Move the dough to a large, lightly oiled bowl and cover it with plastic wrap. Allow it to rise for about 2 hours until it doubles in size. In a small bowl, mix together the brown sugar and cinnamon and set aside. Punch down the risen dough and turn it out onto a lightly oiled counter. Roll it out to about 1/2 inch thick in a rectangle thats about 12 by 14 inches. With a rubber spatula, spread the softened butter over the dough, leaving 1/4 inch space around the edges. Spread the brown sugar and cinnamon mixture evenly over the butter. Sprinkle raisins over the sugar if using. Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter. Using a serrated knife, slice the log into 12 even pieces. Place the cinnamon buns in a 9x13 inch pan and cover tightly with plastic wrap. At this point, you can either refrigerate the buns for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the the buns have doubled in size. Preheat the oven to 350 F with a rack in the middle of the oven. Bake for 25-30 minutes or until they are golden brown. While the buns are baking, make the cream cheese frosting. With an electric mixer (or a stand mixer) whip the butter and cream cheese until combined. Mix in the vanilla. Then add the powdered sugar in 3 additions, mixing well after each addition. Whip the frosting until light and fluffy. Set aside, covered tightly with plastic wrap. When the cinnamon buns are finished baking, allow to cool in the pan for 5-10 minutes, then spread the top of them with the cream cheese frosting. Serve warm. Keep any leftovers in a sealed container in the refrigerator. They reheat well in the microwave. Source: Adapted from the book The Bread Bakers Apprentice by Peter Reinhart.

unsalted butter. kosher salt. granulated sugar. egg. unbleached all - purpose flour. instant yeast. buttermilk. brown sugar. cinnamon. unsalted butter. raisins. unsalted butter. cream cheese. vanilla. powdered sugar.

http://tastykitchen.com/recipes/breads/cinnamon-buns-5/

Blueberry French Toast

1- 1/2 cup All-purpose Flour. 3/4 cups Sugar. 1/2 teaspoons Salt. 2 teaspoons Baking Powder. 13 cups Oil. 1 whole Egg. 23 cups Milk. 1 cup Fresh Or Frozen Blueberries. 1/2 cups Brown Sugar. 13 cups All-purpose Flour. 1/4 Tablespoons Cold Unsalted Butter, Cubed. 1- 1/2 teaspoon Cinnamon. 2 cups Fresh Blueberries. 1/4 cups Cold Water. 1 cup Orange Juice. 3/4 cups Sugar. 1/4 cups Cold Water. 3 Tablespoons Cornstarch. 1 teaspoon Vanilla Extract. 3 whole Eggs. 1/2 cups Milk. 1/4 cups Sugar. 1 teaspoon Cinnamon. Butter, For Cooking The French Toast.

For the bread: Preheat oven to 350 degrees F. In a large bowl, combine the flour, sugar, salt, and baking powder. Whisk together so that the ingredients are mixed well. Mix in the oil, egg, and milk in a small bowl and pour that mixture into the dry ingredients. Using a hand mixer, mix all the ingredients together. Fold in the blueberries with a rubber spatula. Pour the bread dough mixture in an 8 1/2 X 3-inch rectangular loaf pan. For the topping: In a small bowl combine the brown sugar, flour, cold butter, and cinnamon. Mix with a fork and sprinkle on top of the bread mixture. Baked for 25-30 minutes. When finished, allow to completely cool before cooking as French toast. For the blueberry sauce: In a medium sauce pan, combine blueberries, water, orange juice, and sugar. Bring that to a slight boil. In a small bowl combine the cold water, cornstarch, and vanilla extract and mix thoroughly. Add the cornstarch mixture to the blueberry mixture and it will begin to thicken. Turn off the oven and allow to cool, continuing to stir. For the egg dip: Whisk together the eggs, milk, sugar, and cinnamon. Cut pieces of the blueberry bread and take one piece and dip in the egg mixture on both sides. Dont let the bread to soak up much of the egg mixture. In a small pan or griddle, add 1 tablespoon of butter and allow it to melt. Take the piece of French toast and place in the small pan and cook for 3 minutes on both sides or until cooked to preferred liking. When finished, pour some of the blueberry syrup and enjoy!

all - purpose flour. sugar. salt. baking powder. oil. egg. milk. frozen blueberries. brown sugar. all - purpose flour. unsalted butter. cinnamon. fresh blueberries. cold water. orange juice. sugar. cold water. cornstarch. vanilla extract. eggs. milk. sugar. cinnamon. butter.

http://tastykitchen.com/recipes/breakfastbrunch/blueberry-french-toast-4/

Porcupine Meatballs W/ Rice-a-roni

1 lb ground beef. 1 package beef Rice-A-Roni. 1 egg. 2 packets brown gravy mix.

Mix ground beef with egg and rice-a-roni, reserving seasoning packet. Shape into balls. Brown in frying pan, on all sides. Drain grease. Sprinkle seasoning packet on top. Mix brown gravy mix and pour on top. Cover and simmer for 15 minutes. Serve over mashed potatoes.

ground beef. egg.

http://www.food.com/recipe/porcupine-meatballs-w-rice-a-roni-92878

Blueberry Lemon Bread

6 Tablespoons Butter, Softened, Plus Extra For Brushing On Top Of Loaf. 1 cup Sugar. 2 whole Eggs. 1- 1/2 cup Pastry (or Cake) Flour. 1 Tablespoon Baking Powder. 1/4 teaspoons Salt. 1/2 cups Milk. 1- 1/2 cup Fresh Blueberries. 1 Tablespoon Lemon, Rind. 2 teaspoons Freshly Squeezed Lemon Juice. 1 Tablespoon Limoncello (optional). Coarse Sugar, For Sprinkling On Top. Glaze Ingredients. 1/2 cups Powdered Sugar. 3 Tablespoons Milk (more As Needed). 1 Tablespoon Freshly Squeezed Lemon Juice.

In the bowl of an electric mixer, cream together butter and sugar. Stir in eggs and mix to combine. In a separate bowl (or plastic bag), mix together the flour, baking powder and salt. Stir or shake until well mixed. Add the flour mixture gradually into the butter/egg mixture along with 1/2 cup milk. Gently stir in blueberries, lemon rind, 2 teaspoons lemon juice and Limoncello. Do not over-mix or the bread will be tough. Over-mixing will also cause the blueberries to sink to the bottom of the bread and not be evenly distributed through it. Pour batter into a greased loaf pan. Sprinkle the top with coarse sugar, if desired. Bake at 350F for 50 to 60 minutes. Do not over-bake or bread will be dry. While the bread is baking, make the glaze. Combine the powdered sugar, 3 tablespoons milk and 1 tablespoon lemon juice. Add more milk if needed until it is of fairly thin consistency. Remove bread from the oven and allow to cool in the pan for about 15 minutes. Loosen bread from pan along the edges with a butter knife. Turn out and cool on a wire rack. Brush the top with some melted butter and sprinkle with coarse sugar. Drizzle the glaze onto the bread and enjoy!

butter. sugar. eggs. pastry flour. baking powder. salt. milk. fresh blueberries. lemons. fresh lemon juice. limoncello. coarse sugar. glaze. powdered sugar. milk. fresh lemon juice.

http://tastykitchen.com/recipes/breads/blueberry-lemon-bread/

Ruby Tuesday's Creamy Mashed Cauliflower by Todd Wilbur

1 head cauliflower. 34 cup water. 1 tablespoon cornstarch. 13 cup heavy cream. 1 teaspoon granulated sugar. 34 teaspoon salt. 14 teaspoon white pepper. 18 teaspoon garlic powder. 18 teaspoon onion powder.

Divide head of cauliflower into florets that are roughly the same size. Steam cauliflower pieces over boiling water for 15 to 20 minutes or until cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to end the cooking process. When the cauliflower has cooled, put the florets in a food processor along with 1/4 cup water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining for just a bit of texture. Pour all of the pureed cauliflower into a medium saucepan. Dissolve the cornstarch in the remaining 1/2 cup of water and add the solution to the cauliflower. Add the cream, sugar and remaining spices and stir. Set the saucepan over medium heat and cook, sirring often for 5 to 10 minutes or until thick.

cauliflower. water. cornstarch. heavy cream. granulated sugar. salt. white pepper. garlic powder. onion powder.

http://www.food.com/recipe/ruby-tuesdays-creamy-mashed-cauliflower-by-todd-wilbur-320466

Baked Chocolate Wontons with Cinnamon Sugar

12 whole Wonton Wrappers, Square Or Circular Shape. 1 Tablespoon Butter, Melted For Coating. 13 cups Bittersweet Chocolate, Chopped. 1 Tablespoon Cinnamon Powder. 1 Tablespoon White Sugar.

Preheat oven to 350 degrees F. Take one wrapper at a time and, with a brush, coat the four sides with a little melted butter. In the center, place around 1/2 tablespoon or more of chocolate, as needed. Close and seal the sides using fingers; you can either fold it into a triangle or rectangle shape. If your wonton wrappers are circular, you will get half-moon shapes. Place them on a baking sheet lined with parchment paper or liner. Brush with a thin layer of melted butter. In a bowl, mix cinnamon and sugar together and sprinkle the wontons with cinnamon sugar. Bake for 8-9 minutes and enjoy them hot. Recipe adapted from Donna Hay.

wonton wrappers. butter. bittersweet chocolate. cinnamon. white sugar.

http://tastykitchen.com/recipes/desserts/baked-chocolate-wontons-with-cinnamon-sugar/

Fresh Peach and Zucchini Casserole

2 12 cups fresh zucchini, sliced. 2 12 cups fresh peaches, pitted and sliced. 1 cup parmesan cheese, grated. 1 teaspoon salt. 14 teaspoon ground black pepper. 2 tablespoons fresh thyme.

Preheat oven to 350F. Wash and slice zuchini into rounds. Place layer of zucchini on bottom of a 2-qt casserole dish. Sprinkle with 1/2 cup cheese, 1/2 tsp salt, 1/8 tsp pepper and 1 Tbsp thyme. Layer with half the peaches. Repeat zucchini layer, cheese and spices. Finish with remaining peaches. Cover with foil and bake for 45 minutes or until zucchini is soft.

fresh zucchini. fresh peaches. parmesan cheese. salt. ground black pepper. fresh thyme.

http://www.food.com/recipe/fresh-peach-and-zucchini-casserole-133788

Dijon Mustard & White Wine Braised Rabbit

2 small rabbits, skinned and cut into pieces*. vegetable oil, for cooking. , for seasoning. 1/4 cup bacon, chopped. 1 onion, sliced. 3 cloves garlic, chopped. 2 cups chicken stock, low sodium. 2 cups white wine. 1/2 cup Dijon mustard. 2 tablespoons unsalted butter. 4- 5 sprigs rosemary, fresh.

In a large heavy bottomed pot, add enough oil to coat the bottom of the pan. Season rabbit pieces with salt and pepper and brown in batches. Reserving on paper towel lined tray. Deglaze the pan with a splash of the white wine. Reduce the heat to low and add the bacon pieces. Cook over medium-low heat to render out the fat and let the pieces get lightly browned. Remove the bacon and add the onion. Cook stirring occasionally until the onions are transluscent and soft. In a separate bowl whisk together the remaining wine, chicken stock and dijon. Add the garlic to the pot and cook stirring constantly so as not to burn for 2 minutes. Add the browned rabbit pieces and bacon back to the pot. Cover with the wine, stock and Dijon mixture. Add the rosemary and bring to a simmer. Cover the pot tightly with a lid. Simmer for 45 minutes to an hour or until the rabbit is tender. Remove the lid and check the consistency of the liquid. You want it thick enough to coat the back of a spoon. If it still too thin, remove the rabbit pieces and turn the heat to high to reduce the sauce more. Finish by adding the butter and adjusting the seasoning with salt and pepper. Serve with rice or buttered noodles.

rabbits. vegetable oil. seasoning. bacon. onion. garlic cloves. chicken stock. white wine. Dijon mustard. unsalted butter. rosemary.

http://www.foodrepublic.com/recipes/dijon-mustard-white-wine-braised-rabbit/

Braised Beef Steak Maroon

1 onion. 4 ounces tomato paste (or puree). 1 34 cups beef broth. 14 cup port wine or 14 cup red wine. 1 tablespoon soy sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon cocoa powder. 1 teaspoon brown sugar. 1 teaspoon parsley. 14 teaspoon black pepper. 10 drops Tabasco sauce (optional). 3 tablespoons olive oil. 14 cup flour. 14 teaspoon salt. 18 teaspoon fresh ground black pepper. 4 braising steaks.

Put all the ingredients for the braising liquid into a food processor and process until smooth. Leave until ready to use. Heat oil in large skillet. In a shallow dish, mix the flour with the salt and pepper. Dredge the steaks in the seasoned flour and fry 2-3 minutes each side. Carefully pour the liquid over the steaks, cover and turn down heat. Simmer for 90 minutes. Remove steaks to serving dish and pour sauce over. Serve and enjoy!

onion. tomato paste. beef broth. port wine. soy sauce. Worcestershire sauce. cocoa powder. brown sugar. parsley. black pepper. Tabasco sauce. olive oil. flour. salt. fresh ground black pepper. steaks.

http://www.food.com/recipe/braised-beef-steak-maroon-208894

Barbecued Chicken Salad Sandwiches

1 12 lbs boneless skinless chicken breasts. 12 cup barbecue sauce. 1 cup mayonnaise. 12 cup finely chopped sweet onion. 12 cup finely chopped celery. 14 teaspoon salt. 14 teaspoon crushed red pepper flakes (optional). 8 kaiser rolls, split (or buns). 8 slices tomatoes. 8 lettuce leaves.

Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn over to coat chicken. Refrigerate at least 2 hours, preferably overnight. Grill chicken, covered, over medium hot heat for 6-8 minutes on each side or until juices run clear. Or broil for about same amount of time. Cool; cover and refrigerate chicken until chilled. Chop chicken and place in a bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on roll or bun with tomato and lettuce. Enjoy! Makes 8 servings.

boneless skinless chicken breasts. barbecue sauce. mayonnaise. sweet onions. celery. salt. crushed red pepper flakes. kaiser rolls. tomatoes. lettuce leaves.

http://www.food.com/recipe/barbecued-chicken-salad-sandwiches-163040

Southern Style Honey Butter

1/2 cup softened butter. 2 tablespoons sweetened condensed milk. 5 tablespoons honey, or to taste.

Place the butter, milk, and honey into a food processor or blender. Process until the mixture is smooth and has turned a light cream color. Refrigerate until ready to serve.

butter. sweetened condensed milk. honey.

http://allrecipes.com/recipe/southern-style-honey-butter/

Chicken Salad Sandwiches With Poppy Seed Dressing

12 cup mayonnaise. 2 tablespoons honey. 2 tablespoons rice wine vinegar. 2 -3 tablespoons poppy seeds. 1 fuji apples or 1 gala apples, finely chopped. 2 cups cooked chicken, finely chopped. 14 cup dried cranberries.

Mix together mayo, honey, vinegar and poppy seeds. Add salt and pepper to taste. Add other ingredients, mix well. Let stand in refrigerator for at least one hour. Beware, the cranberries will begin to bleed into the salad if left overnight. Apply to bread of your choice.

mayonnaise. honey. rice wine vinegar. poppy seeds. fuji apple. cooked chicken. dried cranberries.

http://www.food.com/recipe/chicken-salad-sandwiches-with-poppy-seed-dressing-97588

Harry's Celery Soup

1 12 cups celery & leaves, washed & chopped. 12 cup leek, cleaned & chopped. 3 tablespoons butter or 3 tablespoons margarine. 2 large tomatoes, chopped. 6 cups chicken stock. salt and pepper. celery leaves (to garnish) (optional).

Saute celery, leeks& tomatoes in the butter. Add soup stock. Cook 30 minutes. Strain& serve garnished with celery leaves. Season to taste.

celery & leaves. leeks. butter. tomatoes. chicken stock. salt and pepper. celery leaves.

http://www.food.com/recipe/harrys-celery-soup-28531

Ham, Zucchini & Pumpkin Risotto

3 tablespoons butter. 12 cup finely chopped onion. 1 clove garlic, minced. 1 cup dry white wine. 2 cups arborio rice. 12 teaspoon salt. 18 teaspoon black pepper. 12 cup ham, diced. 6 -8 cups hot chicken stock. 1 12 cups pumpkin, diced. butternut squash, is a good substitute. 1 12 cups zucchini, diced. 1 12 teaspoons dried basil. 34 cup grated parmesan cheese.

In a large saucepan, melt 2 tablespoons butter over medium-low heat. Add onion and garlic and cook for 2-3 minutes until onion has softened. Add the wine and cook until the liquid is reduced by half. This should take 3-5 minutes. Add rice, salt pepper and ham and stir to coat evenly. Add 2 cups of stock and stir over medium heat until absorbed. This should take 5-6 minutes. Stir in pumpkin and zucchini. Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre. This should take 15-18 minutes from the time you add first stock. Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.

butter. onions. garlic clove. dry white wine. arborio rice. salt. black pepper. ham. hot chicken stock. pumpkin. butternut squash. zucchini. dried basil. parmesan cheese.

http://www.food.com/recipe/ham-zucchini-pumpkin-risotto-41288

Grandma's Dreamy Cake

1 (18 1/4 ounce) box devil's food cake mix. 1 egg, as needed to make the cake mix. 1 cup boiling water. 1 (3 ounce) package cherry Jell-O. 14 cup cold water. 23 cup sour cream. 23 cup powdered sugar. 1 (12 ounce) container french vanilla cool whip, thawed. 13 cup maraschino cherry, divided. 1 baker's semi-sweet chocolate baking square.

Prepare and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 minutes. Stir boiling water into dry gelatin mix at least 2 minute until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours. Mix sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec. ; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate. Garnish with reserved cherries.

devil's food cake mix. egg. boiling water. cherry Jell - O. cold water. sour cream. powdered sugar. french vanilla cool whip. maraschino cherries. semi - sweet chocolate baking square.

http://www.food.com/recipe/grandmas-dreamy-cake-204810

Pork Vindaloo

2 tablespoons cayenne pepper. 1 teaspoon cumin powder. 12 teaspoon turmeric powder. 1 teaspoon mustard seeds. 3 -4 teaspoons raisins. 1 tablespoon tamarind paste. 3 whole cloves. 12 teaspoon cinnamon. 12 teaspoon garam masala. 14 cup oil. 34 cup vinegar (more or less). 3 large onions, finely chopped. 1 teaspoon ginger paste. 1 teaspoon garlic paste. 2 serrano peppers, slit lengthwise (green chillies). 2 large tomatoes, finely chopped. 2 12 lbs pork, cut into cubes. 1 cup boiling water. 1 12 teaspoons salt (or enough to taste).

Grind together ingredients starting from the cayenne pepper ending with the garam masala into a paste with a 1/4 cup of the vinegar. Heat oil in a pressure cooker or heavy bottomed saute pan on medium heat. Saute the onions followed by ginger, garlic and serranos until golden brown. Add the masala paste and continue frying till the masala is cooked and oil begins to separate. Then, add the chopped tomatoes and continue frying till the tomatoes blend in and the oil separates again. Add the pork cubes and sear for about 5 minutes. Add the rest of the vinegar, boiling water and the salt. Cook on pressure till done (around 15 mts). Turn off the flame and let the pressure subside. Open the lid and let it simmer on medium until the gravy thickens. Add more vinegar or salt, if necessary. Alternatively, if using saute pan, bring ingredients to boil, reduce flame to low and cook for 40-50 minutes.

cayenne pepper. cumin powder. turmeric powder. mustard seeds. raisins. tamarind paste. whole cloves. cinnamon. garam masala. oil. vinegar. onions. ginger paste. garlic paste. serrano peppers. tomatoes. pork. boiling water. salt.

http://www.food.com/recipe/pork-vindaloo-479481

Lemon Cups

1 cup sugar. 14 cup flour. 2 tablespoons melted butter or 2 tablespoons margarine. 1 teaspoon grated lemon, rind of. 13 cup lemon juice. 3 egg yolks, slightly beaten. 3 egg whites, beaten to stiff peaks. 1 12 cups milk.

Preheat oven to 350F. Grease eight (6 ounce) custard cups; set aside. In a large bowl, beat sugar, flour and butter/margarine. Add lemon peel and lemon juice; set aside. In a small bowl, mix egg yolks and milk. Add to cream mixture and stir. Fold in egg whites. Pour into cups. Place in baking pan and add one inch of water to pan. Bake for 35 to 40 minutes or until golden.

sugar. flour. margarine. lemons. lemon juice. egg yolks. egg whites. milk.

http://www.food.com/recipe/lemon-cups-114191

General Tso's Chicken (Tso Chung Gai)

1 large egg, beaten. 14 teaspoon salt. 1 pinch black pepper. 2 tablespoons cornstarch. 1 lb boneless skinless chicken thighs, cut into 1 inch cubes. 2 12 tablespoons dark soy sauce. 1 teaspoon minced garlic. 1 tablespoon minced fresh ginger. 2 tablespoons hoisin sauce. 3 teaspoons sugar. 3 teaspoons chinese rice wine vinegar. 1 12 teaspoons dry sherry. peanut oil. cornstarch, for dusting. 8 small dried hot chili peppers. 14 cup finely sliced green onion. 4 cups broccoli florets, steamed.

Mix together egg, salt, black pepper, and cornstarch in a bowl. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes. In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve. Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil. Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp. turn off heat, and remove chicken with a wire strainer and drain over a bowl. Pour off all but 1 1/2 tbsp. of the oil from the wok. Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside. Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes. Place on platter; and garnish with steamed broccoli florets. Serve with rice.

egg. salt. black pepper. cornstarch. boneless skinless chicken thighs. dark soy sauce. garlic. fresh ginger. hoisin sauce. sugar. rice wine vinegar. dry sherry. peanut oil. cornstarch. dried hot chili peppers. green onions. broccoli florets.

http://www.food.com/recipe/general-tsos-chicken-tso-chung-gai-29210

Cinnamon Roll Apple Crisp

1 (12.4 ounce) package refrigerated cinnamon roll dough with icing. 1 cup rolled oats. 1 cup brown sugar. 1/2 cup all-purpose flour. 1 tablespoon ground cinnamon. 1/2 teaspoon salt. 1/2 cup margarine, softened. 8 Granny Smith apples, peeled and sliced, or more to taste. 1/4 cup white sugar. 1 teaspoon ground cinnamon.

Preheat oven to 350 degrees F (175 degrees C). Roll cinnamon rolls onto a work surface to desired thickness; press into the bottom of a 9x13-inch baking dish. Mix oats, brown sugar, flour, 1 tablespoon cinnamon, and salt on a bowl; add margarine and mix until crumbly. Spread apples over cinnamon roll crust. Mix white sugar and 1 teaspoon cinnamon together in a bowl and sprinkle over apples; top with oat mixture. Bake in the preheated oven until apples are tender, 40 to 50 minutes. Place icing in a microwave-safe bowl; heat in microwave until warmed, 20 to 30 seconds. Pour icing over crisp.

icing. rolled oats. brown sugar. all - purpose flour. ground cinnamon. salt. margarine. Granny Smith apples. white sugar. ground cinnamon.

http://allrecipes.com/recipe/cinnamon-roll-apple-crisp/

Godiva Chocolate Sugar Cookies

3 ounces Godiva dark chocolate bars, coarsely chopped (2 1.5 oz bars). 3 cups all-purpose flour. 12 teaspoon baking soda. 1 cup butter, softened. 1 12 cups confectioners' sugar. 1 large egg, at room temperature. 1 teaspoon vanilla extract. granulated sugar.

Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until softened. Stir until smooth. Mix flour and baking soda in medium bowl. Place butter in large bowl and beat until creamy, using a hand-held electric mixer at medium speed. Add sugar and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla extract and beat well. Beat in chocolate mixture. Add flour mixture in two additions, mixing on low speed after each addition. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375F. Roll out quarter of dough at a time on a floured surface to 1/4-inch thickness. Cut into shapes, using a cookie cutter. Place on ungreased baking sheets and sprinkle with granulated sugar. Bake for 8 to 10 minutes or until lightly browned at edges. Remove from baking sheets and cool on racks. Store cookies in an airtight container.

Godiva dark chocolate bars. all - purpose flour. baking soda. butter. confectioners' sugar. egg. vanilla extract. granulated sugar.

http://www.food.com/recipe/godiva-chocolate-sugar-cookies-423720

Mixed Berry Fruit Tart

1- 1/2 cup Whole Milk. 1/2 Vanilla Bean, Split In Half Lengthwise And Seeds Scraped Out. 6 Tablespoons Granulated Sugar. 4 Large Egg Yolks. 3 Tablespoons Cornstarch. 2 Tablespoons Unsalted Butter. 6 Tablespoons Unsalted Butter, Room Temperature. 1- 1/2 cup All-purpose Flour. 1/4 cups Granulated Sugar. 2 Large Egg Yolks. 1/4 teaspoons Fine Salt. 3 whole Fresh Kiwi Fruits, Peeled And Sliced. 5 whole Fresh Strawberries, Hulled And Sliced. 1 pint Fresh Blueberries. 1 pint Fresh Raspberries. 2 Tablespoons Apple Or Apricot Jelly (for Glaze).

For the vanilla pastry cream: In a small heavy-bottom saucepan over medium heat, combine milk, split vanilla bean, and vanilla bean seeds. Remove from heat as soon as small bubbles start to appear around the perimeter of the pan. In a small mixing bowl, whisk together sugar and egg yolks until smooth. Sift cornstarch into the egg mixture; whisk again until smooth. Add a ladle or two of the hot milk mixture into the egg mixture; whisk immediately. Pour the egg mixture into the milk mixture and return to heat, whisking constantly for a minute or two until it thickens. Remove from heat and whisk in butter. Pour hot mixture through a sieve into a shallow bowl. Cover pastry cream with plastic wrap touching the surface. Chill until thoroughly cooled. For the shortbread tart shell: Place all the ingredients into the bowl of a stand mixer fitted with a beater blade or paddle attachment; mix on low speed until evenly combined and mixture looks crumbly. Press crumbs evenly into the bottom and up the sides of a 10-inch removable bottom tart pan. Freeze tart shell for 20-30 minutes while the oven preheats. Preheat oven to 350 F (lower temp by 25 degrees if you use a dark tart pan). Place tart pan on a rimmed sheet pan and bake in the center of the preheated oven for about 15 minutes, or until the edges of the shell turn golden brown. Remove from oven. Cool completely before assembling (about an hour). To assemble the tart: Spread vanilla pastry cream evenly into cooled tart shell using an offset spatula. Arrange prepared fruit as you wish. Heat jelly with a little water until the jelly melts and makes a glaze; brush on fruit. Chill tart until service.

whole milk. vanilla bean. granulated sugar. egg yolks. cornstarch. unsalted butter. unsalted butter. all - purpose flour. granulated sugar. egg yolks. fine salt. kiwi fruits. fresh strawberries. fresh blueberries. fresh raspberries. apples.

http://tastykitchen.com/recipes/desserts/mixed-berry-fruit-tart/

Sweet Potato, Corn, and Andouille Sausage Soup

1 teaspoon peanut oil. 3 andouille sausages, cut into cubes. 1 teaspoon Cajun seasoning. 4 (14 ounce) cans vegetable broth. 1 sweet potato, peeled and cubed. 1 (15.25 ounce) can whole kernel corn, drained.

Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside. Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.

peanut oil. andouille sausages. cajun seasoning. vegetable broth. sweet potato. whole kernel corn.

http://allrecipes.com/recipe/sweet-potato-corn-and-andouille-sausage-soup/

Chocolate Cherry Brownies

4 ounces unsweetened baking chocolate. 34 cup butter, softened. 2 cups sugar. 3 eggs. 1 12 teaspoons vanilla. 1 12 cups flour. 1 teaspoon baking powder. 12 teaspoon salt. 1 (21 ounce) can cherry pie filling. 1 cup semi-sweet chocolate chips.

Melt chocolate squares and butter in microwave and stir. Add sugar, eggs, and vanilla and stir. Mix in flour, baking powder, and salt (do not overmix). Pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray. Bake for 35 minutes at 350 degrees. Cool on a rack. When cool, spread cherry pie filling on top of brownies. Melt chocolate chips and drizzle over the top.

unsweetened baking chocolate. butter. sugar. eggs. vanilla. flour. baking powder. salt. cherry pie filling. semi - sweet chocolate chips.

http://www.food.com/recipe/chocolate-cherry-brownies-308239

Bacon Filet Mignon

4 slices thick sliced bacon. 4 thick cut filet mignon steaks, have butcher slice it for you.

Wrap bacon around each filet. Heat a HEAVY BOTTOM pan on medium-high. Place the 4 filets on heated pan. Turn after 7 minutes. Remove from heat after another 7 minutes. Heat 9 minutes if you like it more well done. DO NOT use this recipe if you don't own a heavy bottom pan! Go invest in one now!

bacon. filet mignon steaks.

http://www.food.com/recipe/bacon-filet-mignon-45980

Bacon Ranch Cheese Ball

6 slices bacon. 2 (8 ounce) packages cream cheese, softened. 1 (1 ounce) package buttermilk Ranch dressing mix. 1/2 cup shredded sharp Cheddar cheese. 4 green onions, chopped. 3 tablespoons chopped black olives. 1 1/2 cups chopped pecans (optional).

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces. Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.

bacon. cream cheese. buttermilk ranch salad dressing mix. sharp cheddar cheese. green onions. black olives. pecans.

http://allrecipes.com/recipe/bacon-ranch-cheese-ball/

Greens With Feta and Red Onions

1 head lettuce, washed, dried, torn into bite size pieces (Boston or leaf, large). 12 red onion, sliced thinly. 1 cup crumbled feta cheese (or more). 1 tablespoon balsamic vinegar. 3 tablespoons vegetable oil. 2 teaspoons sugar. 14 teaspoon fresh ground pepper. 12 teaspoon salt.

Place greens in large bowl. Combine rest of ingredients in a container with tight fitting lid. Shake to combine. Pour dressing over greens and toss well. Divide salad between 4 chilled plates. Evenly divide onions and Feta over the lettuce. Serve.

lettuce. red onions. feta cheese. balsamic vinegar. vegetable oil. sugar. fresh ground pepper. salt.

http://www.food.com/recipe/greens-with-feta-and-red-onions-386540

Strawberry Shortcakes

2 pints fresh strawberries, hulled and thickly sliced. 1/2 cup confectioners' sugar. 2 cups all-purpose flour. 2 tablespoons white sugar. 1 tablespoon baking powder. 1/2 teaspoon sea salt. 6 tablespoons chilled unsalted butter, cut into cubes. 2 cups heavy whipping cream, or as needed - divided. 2 tablespoons confectioners' sugar. 1 teaspoon vanilla extract. 2 tablespoons confectioners' sugar for dusting, or to taste - divided. 6 sprigs fresh mint for garnish.

Preheat oven to 425 degrees F (220 degrees C). Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form. Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand. Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet. Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks. Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve. To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

fresh strawberries. confectioners' sugar. all - purpose flour. white sugar. baking powder. sea salt. unsalted butter. heavy whipping cream. confectioners' sugar. vanilla extract. confectioners' sugar. of fresh mint.

http://allrecipes.com/recipe/strawberry-shortcakes/

Pureed Cauliflower with Roasted Veggies

1 head Cauliflower. 1/4 cups Heavy Cream. 1/4 teaspoons Salt And Pepper. 1 Tablespoon Butter. 1 whole Red Pepper. 1 whole Zucchini. 1 whole Yellow Pepper. 6 whole Brussels Sprouts. 1/2 Red Onion. 2 Tablespoons Olive Oil.

Cut cauliflower florets off head of cauliflower. Steam until fork tender. Drain, then mash cauliflower using an immersion blender. Stir in cream, butter and salt and pepper. Preheat oven to 400 degrees F. Cut veggies into bite-sized pieces. Place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Serve family style, with pureed cauliflower on a serving plate topped with roasted veggies.

cauliflower. heavy cream. salt and pepper. butter. red pepper. zucchini. yellow pepper. Brussels sprouts. red onion. olive oil.

http://tastykitchen.com/recipes/sidedishes/pureed-cauliflower-with-roasted-veggies/

Yogurt Whole Wheat Quick Bread

4 tablespoons butter, melted. 6 tablespoons honey. 1 cup plain yogurt. 1 egg, room temperature. 1/4 cup fresh lemon juice. 1 cup all-purpose flour. 1 cup whole wheat flour. 1 1/2 teaspoons baking soda. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice. In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan. Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

butter. honey. plain yogurt. egg. fresh lemon juice. all - purpose flour. whole wheat flour. baking soda. ground nutmeg. ground cinnamon.

http://allrecipes.com/recipe/yogurt-whole-wheat-quick-bread/

Strawberry Shortcake Cocktail

34 cup heavy cream. 1 lemon, zest of. 1 tablespoon honey. 1 12 cups fresh strawberries. 1 12 cups frozen strawberries. 1 12 cups apple juice, cold. 12 cup dark rum. 13 cup sugar. 2 tablespoons lemon juice. 12 cup graham cracker crumbs. 1 lemon wedge. fresh strawberries, sliced, to garnish.

You need : 4 daiquiri glasses, put in the freezer (or martini glasses). In a bowl, whisk heavy cream, lemon zest and honey until firm peaks. Set aside in the fridge. In a blender, puree fresh and frozen strawberries, apple juice, rum, sugar and lemon juice. Put the graham crumbs in a plate. Remove the glasses from the freezer. With the wedge of lemon, moisten the edges of each glass, them dip in the graham crumbs. Distribute the cocktail in each glasses. Garnish with whipped cream. Garnish with slices of strawberries.

heavy cream. lemon. honey. fresh strawberries. frozen strawberries. apple juice. dark rum. sugar. lemon juice. graham cracker crumbs. lemon wedge. fresh strawberries.

http://www.food.com/recipe/strawberry-shortcake-cocktail-299873

Tostalada

1 pound Ground Hamburger Meat. 1 package (about 1 Oz. Size) Taco Seasoning. 3 cups Chopped Lettuce. 2 whole Roma Tomotoes Chopped. 1 cup Chopped Green Onions. 1 whole Avocado, Chopped. 1 can (14 Oz. Size) Refried Beans. 12 ounces, weight Grated Sharp Cheddar Cheese. Canola Oil, For Frying Tortillas. 12 whole White Corn Tortillas. 1 can (14 Oz. Size) Red Enchilada Sauce. 1 jar (8 Os. Size) Sliced Japalenos. 1 tub (8 Oz. Size) Daisy Sour Cream. 1 jar (12 Oz. Size) Salsa Of Your Choice.

Brown your hamburger meat and add the taco seasoning (cooking according to instructions on the taco packet). Drain and set aside. Dice lettuce, tomatoes, onion, and avocado. Heat the refried beans either in the microwave (as I did mine while I was chopping) or over the stove on medium heat. If you purchase a block of cheese as I did, go ahead and grate your cheese (freshly grated cheese is to pre-grated cheese as warm homemade cookies are to Keebler Elf pre-packaged cookies). In a small frying pan, pour a couple of inches of canola oil and heat over medium to high heat until it sizzles when you toss in a drop of water. We are going to fry up those tortillas, but first, grab a plate and place a couple of paper towels on it to soak up some of the oil once you fry your tortillas. Also, make sure and use tongs, these puppies will sizzle once theyre in the grease. Using your tongs, place one tortilla in the oil and let it fry up for about 30 seconds, then flip to get the other side. Remove to a paper towel-lined plate. Repeat until you have around 12 fried tortillas. Open your can of enchilada sause, japalenos, salsa, and sour cream. Pile it up! Fried tortilla first, then beans, meat, cheese, enchilada sauce, lettuce, tomato, avocado, and onion. Now add another tortilla, then beans, etc. Top with sour cream, salsa, japalenos, and sauce. Dig in. Yum yum.

hamburger meat. taco seasoning. lettuce. roma tomatoes. green onions. avocado. refried beans. sharp cheddar cheese. canola oil. white corn tortillas. red enchilada sauce. jalapeno. sour cream. salsa.

http://tastykitchen.com/recipes/main-courses/tostalada/

Cumin-Scented Quinoa and Black Rice

1/2 cup short-grain black rice. 1 cup red quinoa, rinsed well. 1 bay leaf. 1/4 teaspoon kosher salt plus more. 4 tablespoons extra-virgin olive oil, divided. 1 small onion, finely chopped. 3 large garlic cloves, minced. 2 teaspoons cumin seeds. 3 tablespoons fresh lemon juice. 1/4 cup chopped fresh cilantro. 1/4 cup chopped flat-leaf parsley. 2 tablespoons 1" pieces chives. Freshly ground black pepper. 1 avocado, peeled, pitted. 1 lemon, cut into wedges. Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores..

Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes. Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

black rice. quinoa. bay leaf. kosher salt. olive oil. onion. garlic cloves. cumin seeds. fresh lemon juice. fresh cilantro. flat leaf parsley. chives. fresh ground black pepper. avocado. lemon. black rice.

http://www.epicurious.com/recipes/food/views/cumin-scented-quinoa-and-black-rice-368259

Baked Chicken with Salsa and Sour Cream

4 skinless, boneless chicken breast halves. 1 (1 ounce) packet taco seasoning. 1 cup sour cream. 1 cup salsa. 1 cup shredded Cheddar cheese.

Preheat oven to 350 degrees F (175 degrees C). Put chicken and taco seasoning in a resealable plastic bag. Seal bag and shake to coat chicken in taco seasoning. Arrange seasoned chicken in a baking dish. Stir sour cream and salsa together in a bowl; spoon over the chicken breasts. Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese over the chicken breasts and continue cooking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

boneless skinless chicken breast halves. taco seasoning. sour cream. salsa. shredded cheddar cheese.

http://allrecipes.com/recipe/baked-chicken-with-salsa-and-sour-cream/