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Heath Bar Ice Cream Pie

25 whole Oreo Cookies. 6 Tablespoons Butter, Melted. 1- 1/2 quart Heath Bar (or Toffee) Ice Cream, Softened. 1 bag (12 Oz. Size) Miniature Heath Bars, Unwrapped And Coarsely Chopped. 1 cup Hot Fudge Sauce, For Topping. 1 cup Caramel Sauce, For Topping.

Pulse the Oreos in a food processor until finely ground. You can also do this by hand by placing the Oreos in a thick plastic bag, and then use a rolling pin to crush them. Stir the melted butter in with the crushed Oreos until it is evenly mixed. Transfer to a 9-inch pie crust, and press the mixture into the sides to make an even crust. Spoon the softened ice cream into the crust, and then use a spoon or spatula to even out the top. Sprinkle with the crumbled Heath bars, and then freeze for 2-4 hours or until ice cream is solid. Serve drizzled with caramel and hot fudge sauce.

Oreo cookies. butter. Heath candy bar. hot fudge. caramel sauce.

http://tastykitchen.com/recipes/desserts/heath-bar-ice-cream-pie-2/

Gazpacho

1 c. tomatoes. 1/4 c. red bell pepper. 1/2 c. cucumber. 1/4 c. onion. 1 clove garlic. 2 basil leaves. 2 tbsp. Wine vinegar. 1 dash Tabasco sauce. 1/2 egg white. salt. Pepper.

Mix ingredients in a blender on high for 4 minutes. Serve.

tomatoes. red bell peppers. cucumbers. onions. garlic clove. basil leaves. wine vinegar. Tabasco sauce. egg white. salt. pepper.

http://www.delish.com/recipefinder/gazpacho-recipe-del0813

Chicken Pilau Perlo

5 pounds Chicken. 4 cups Water. 2 whole Celery Stalks. 1 teaspoon Onion Powder. 3/4 teaspoons Red Pepper Flakes. 1 teaspoon Paprika. 3 teaspoons Salt, Divided. 1 teaspoon Freshly Ground Black Pepper. 1 whole Bay Leaf. 1 pound Smoked Sausage. 2 cups Uncooked Long Grain Rice.

Make sure youve removed the giblets from the chicken. Place chicken into a large pot or Dutch oven. Add water, celery, onion powder, red pepper flakes, paprika, 2 teaspoons salt, black pepper, and bay leaf. Bring to a slow boil over medium heat. Once water begins to boil, reduce heat down to low, cover, and allow to simmer for 1 hour. Remove chicken from Dutch oven and remove all the skin and bones. Cut chicken into small chunks and set aside. Carefully skim the surface of the liquid and remove the fat. Strain the liquid and reserve 4 cups. Set aside. Slice sausage into 1-inch pieces. Add sausage to the Dutch oven and cook over medium heat for 2 minutes. (This just allows the sausage a chance to get slightly crispy. You can skip this part and add everything in all at once if youd like.) Add the reserved 4 cups of liquid, chicken, 1 teaspoon of salt, and rice, and bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Some stir their pilau a few times, but I set it and forget it. This insures the rice gets cooked to perfection! Serve and enjoy! Serves 6 to 8.

chicken. water. celery ribs. onion powder. red pepper flakes. paprika. salt. fresh ground black pepper. whole bay leaf. smoked sausage. long grain rice.

http://tastykitchen.com/recipes/main-courses/chicken-pilau-e2809cperloe2809d/

Best Banana Pudding

1 pint whipping cream. 1 (3 1/2 ounce) package instant vanilla pudding. 1 12 cups water. 1 (12 ounce) package vanilla wafers. 6 bananas, ripe and sliced in lemon juice. 1 (14 ounce) can sweetened condensed milk.

Whip cream until thick. Beat milk,water and pudding with a wire whisk.Chill 5 minutes. Fold in cream. Put1 cup pudding mixture in bottom of a large glass bowl. Now a layer of cookies. Now a layer of sliced bananas. Repeat layers with cookies on top. Chill 24 hours.

whipping cream. instant vanilla pudding. water. vanilla wafers. bananas. sweetened condensed milk.

http://www.food.com/recipe/best-banana-pudding-116142

Quick and Easy Peach Cobbler

1 cup self-rising flour. 1 cup white sugar. 1 cup milk. 2 (16 ounce) cans sliced peaches in heavy syrup. 1/2 cup butter.

Melt butter or margarine in 9 x 13 inch pan. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

self - rising flour. white sugar. milk. peach slices in heavy syrup. butter.

http://allrecipes.com/recipe/quick-and-easy-peach-cobbler/

Seafood Quiche

1 cup swiss cheese, shredded (about 4 oz). 9 inches pie crusts, unbaked. 12 cup lump crabmeat (about 5 oz). 10 ounces spinach, chopped frozen, thawed and squeezed dry. 12 cup small shrimp, peeled (about 4 oz). 4 eggs. 1 cup heavy cream. 1 cup half-and-half cream. 12 teaspoon salt. 18 teaspoon cayenne.

Preheat oven to 350 degrees F. Place half the cheese in the unbaked pie shell. Layer with crabmeat, spinach, and shrimp. Top with remaining cheese. Beat eggs in a large bowl, lightly. Beat in remaining ingredients; pour over seafood and cheese. Bake about 15 minutes, then reduce oven temperature to 300. Bake another 30 minutes, or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges and serving.

swiss cheese. pie crusts. lump crabmeat. spinach. small shrimp. eggs. heavy cream. half - and - half cream. salt. cayenne.

http://www.food.com/recipe/seafood-quiche-353814

Fried Apple Pie

1 cup butter. 1/4 cup all-purpose flour. 1 cup apple cider. 1 1/4 cups sugar. 3/4 cup light brown sugar. 2 teaspoons ground cinnamon. 2 teaspoons salt. 1/2 cup Jack Daniel's Tennessee Whiskey. 24 granny smith apples, peeled, cored and cubed. brick dough sheets. oil, for deep-frying. 1 quart milk. 3 cups heavy cream. 1/4 cup glucose syrup. 16 yolks. 2 cups sugar. 2 vanilla beans. 2 teaspoons salt. 1 1/2 cups toasted graham cracker crumbs.

In a pot, melt butter over medium heat. Once butter is melted, add all purpose flour and while stirring add cider. Once mixture starts to thicken, add all your sugars, cinnamon, salt and bring to a boil. Once mix comes to a boil, add Jack Daniels and then add the apples. Cook until apples are tender and then let it cool. Once cooled, wrap your apple mix with brick dough using a egg wash as a seal. Fry at 350F until golden-brown.

butter. all - purpose flour. apple cider. sugar. light brown sugar. ground cinnamon. salt. whiskey. Granny Smith apples. oil. milk. heavy cream. sugar syrup. egg yolks. sugar. vanilla beans. salt. graham cracker crumbs.

http://www.foodrepublic.com/recipes/fried-apple-pie-recipe/

Low-Fat Chocolate Mousse in a Meringue Shell (Pavlova)

3 egg whites (room temperature). 14 teaspoon cream of tartar. 34 cup sugar. 12 teaspoon vanilla extract. 8 ounces Cool Whip Free. 1 (4 ounce) package fat free sugar-free instant chocolate fudge pudding mix. 8 ounces skim milk. 13 cup Hersheys Chocolate Syrup.

MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form. While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated. Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks. Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge. Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely. FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken. Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.

egg whites. cream of tartar. sugar. vanilla extract. Cool Whip Free. fat free sugar - free instant chocolate fudge pudding mix. skim milk. Hersheys Chocolate Syrup.

http://www.food.com/recipe/low-fat-chocolate-mousse-in-a-meringue-shell-pavlova-233121

Bailey's Irish Cream Cake

2 cups flour. 1 34 cups sugar. 34 cup cocoa. 12 teaspoon salt. 1 tablespoon baking soda. 1 egg. 23 cup oil. 34 cup buttermilk. 14 cup bailey irish cream. 1 cup strong black coffee. 2 cups heavy whipping cream. 14-12 cup powdered sugar. 14 cup bailey irish cream (or more to taste - I tend to use 1/8 cup!!).

Cake: Sift dry ingredients together. Beat egg, oil, buttermilk, liqueur, coffee together. Add to the dry ingredients; beat together for about 3 minutes. Pour into greased/floured 10" springform pan or 9x13 pan. Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done. Cool. Frosting: beat ingredients together until stiff. Turn cake out onto a plate and frost with whipped cream mixture. Sprinkle with chocolate curls.

flour. sugar. cocoa. salt. baking soda. egg. oil. buttermilk. irish cream. strong black coffee. heavy whipping cream. powdered sugar. irish cream.

http://www.food.com/recipe/baileys-irish-cream-cake-66507

Moroccan Harira (Bean Soup)

6 cups beef stock. 1 cup dry lentils. 1 tablespoon olive oil, or to taste. 1 onion, chopped. 1 cinnamon stick. 1 teaspoon minced fresh ginger root. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground black pepper. 1 (15 ounce) can garbanzo beans, drained. 1 (15 ounce) can red kidney beans, rinsed and drained. 1 (14 ounce) can diced tomatoes. 1 cup cooked quinoa (optional). 1 bunch flat-leaf parsley leaves and thinner stems, chopped. 1 bunch cilantro leaves and thinner stems, chopped. 1 lemon, or to taste, juiced.

Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion. Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

beef stock. dry lentils. olive oil. onion. cinnamon stick. fresh gingerroot. ground turmeric. ground cumin. ground black pepper. garbanzo beans. red kidney beans. diced tomatoes. cooked quinoa. flat leaf parsley. cilantro leaves. lemon.

http://allrecipes.com/recipe/moroccan-harira-bean-soup/

Sweet Cinnamon Biscuits

2 cups sifted all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 14 teaspoon baking soda. 14 cup vegetable oil. 34 cup buttermilk. 8 tablespoons butter, softened. 34 cup granulated sugar. 1 teaspoon cinnamon.

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8 inch rectangle. Preheat the oven to 400 degrees. Grease a 9 inch round baking pan lightly. Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven.

all - purpose flour. baking powder. salt. baking soda. vegetable oil. buttermilk. butter. granulated sugar. cinnamon.

http://www.food.com/recipe/sweet-cinnamon-biscuits-302524

Yummy Iced Coffee

12 cup warm water. 2 teaspoons instant coffee granules. ice cube (a tray). 0.5 (5 ounce) can sweetened condensed milk, divided. 12 cup milk. 1 tablespoon chocolate syrup.

In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.

warm water. instant coffee granules. ice cubes. sweetened condensed milk. milk. chocolate syrup.

http://www.food.com/recipe/yummy-iced-coffee-337972

Moroccan Spiced Roast Chickpeas

one 15 . 5-ounce can low-sodium chickpeas, drained and rinsed. 1 tablespoon olive oil. 12 teaspoon ground cumin. 12 teaspoon light brown sugar. 14 teaspoon cayenne. 14 teaspoon ground cinnamon. 14 teaspoon garlic powder. 14 teaspoon ground ginger. 14 teaspoon paprika. 14 teaspoon kosher salt.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes. While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

low - sodium chickpeas. olive oil. ground cumin. light brown sugar. cayenne. ground cinnamon. garlic powder. ground ginger. paprika. kosher salt.

http://www.food.com/recipe/moroccan-spiced-roast-chickpeas-523991

Big Game Grape Jelly Barbeque Ham Sandwiches

3/4 cup distilled white vinegar. 6 tablespoons grape jelly. 1 1/2 teaspoons paprika. 1 1/2 teaspoons dry mustard powder. 6 tablespoons brown sugar. 1 1/2 (12 ounce) bottles bottled sweet chili sauce (such as Heinz Premium Chili Sauce). 6 tablespoons water. 3 pounds chipped chopped ham. 12 sandwich buns, split.

Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes. Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight. The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally. Spoon the ham onto sandwich buns to serve.

distilled white vinegar. grape jelly. paprika. mustard powder. brown sugar. sweet chili sauce. water. ham. sandwich buns.

http://allrecipes.com/recipe/big-game-grape-jelly-barbeque-ham-sandwiches/

Roasted Potatoes

8 lbs russet potatoes. 1 cup olive oil. 2 tablespoons dried oregano. 3 tablespoons granulated garlic or 12 cup fresh minced garlic. salt. pepper.

Peel and wash potatoes and cut in half and dry, I use a tea towel for this or use paper towels. Spray a very large roasting pan that will fit the potatoes in one layer with Pam spray. Put the potatoes in the pan and mix the rest of the ingredients with the potatoes to make sure all the potatoes are coated. Bake in a 375 degree oven uncovered for approximately 1 hour or until browned turning at least twice while cooking making sure each time that the potatoes are coated with oil and seasonings.

russet potatoes. olive oil. dried oregano. granulated garlic. salt. pepper.

http://www.food.com/recipe/roasted-potatoes-189906

Simply Refreshing Tomato and Corn Salad

1 stalk Scallion, Chopped Fine. 6 whole Roma Tomatoes, Chopped Into Bite Size Pieces. 1 can (15 Oz. Can) Sweet Corn Kernels, Drained. 2 Tablespoons Basil Vinaigrette Dressing (If This Is Not On Hand, Use A Mild Vinaigrette Like Italian And Add About 6 Fresh, Finely Chopped Basil Leaves To It).

1. Put scallions into small bowl. 2. Add tomatoes and corn to bowl. 3. Add basil vinaigrette. Mix well, cover bowl with plastic wrap and refrigerate. 4. Chill for up to 1 hour before serving but really, 20 minutes was more than enough to marry the flavors.

scallions. roma tomatoes. sweet corn. vinaigrette dressing.

http://tastykitchen.com/recipes/salads/simply-refreshing-tomato-and-corn-salad/

Velveeta and Chicken Hotdish

16 ounces, weight Shell Macaroni. 1 can (10 1/2 Oz. Size) Cream Of Chicken Soup. 1 can (10 1/2 Oz. Size) Chicken Broth. 2 Tablespoons Flour. Salt And Pepper. 6 ounces, weight Velveeta Cheese. 6 ounces, weight Chicken, Cooked And Diced.

Start by boiling water in a large pot for the macaroni. Once boiling, add macaroni and cook until al dente, about 9-11 minutes, stirring occasionally. Drain macaroni and set aside. Pour the cream of chicken, chicken broth, flour, and salt and pepper into a large sauce pan over medium heat and bring to a boil. Slice Velveeta cheese into 12 pieces. Once the sauce has started to boil, add in Velveeta pieces and continue to boil until the cheese is completely melted. Stir occasionally so the cheese doesnt burn on the bottom of the pan. Preheat oven to 350 degrees F. Once the cheese is completely melted, add in the cooked and diced chicken. Stir and cook for 2 minutes. Add the chicken sauce mixture into the macaroni and mix well. Place the combined mixture into a greased casserole dish and bake uncovered for 20 minutes. (Recipe adapted from Velveeta.)

shell macaroni. cream of chicken soup. chicken broth. flour. salt and pepper. Velveeta cheese. chicken.

http://tastykitchen.com/recipes/main-courses/velveeta-and-chicken-hotdish/

Pam's Sugar Free Chocolate Pie

1 (9 inch) deep dish pie crust, baked and cooled. 1 (1.4 ounce) package instant sugar-free chocolate pudding mix. 1/2 cup frozen reduced-calorie whipped topping, thawed.

Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.

deep dish pie shells. sugar - free instant chocolate pudding mix. reduced - calorie whipped topping.

http://allrecipes.com/recipe/pams-sugar-free-chocolate-pie/

Brussels Sprouts With Pecans and Sweet Potatoes

1 12 cups sweet potatoes, peeled, cut in 1 inch cubes. 34 lb Brussels sprout, cut in half. 1 tablespoon butter. 12 medium onion, chopped. 1 -2 garlic clove, minced. 14 cup chicken stock. 4 teaspoons brown sugar or 4 teaspoons honey. 14 teaspoon cinnamon. 2 tablespoons pecan pieces, toasted.

Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve. Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside. In nonstick skillet, melt the butter, saute onion and garlic just until tender. Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.

sweet potatoes. Brussels sprouts. butter. onions. garlic cloves. chicken stock. brown sugar. cinnamon. pecan pieces.

http://www.food.com/recipe/brussels-sprouts-with-pecans-and-sweet-potatoes-213719

Salsa Butter Chicken

4 12 ounces butter. 1 tablespoon baby capers. 1 tablespoon chopped salted anchovies. 2 tablespoons fresh tarragon, leaves and stems. 2 teaspoons unwaxed lemon zest. 1 tablespoon lemon juice. 2 free-range chicken breasts, skin on.

Preheat the oven to 350F Mix all the salsa the ingredients together. Season with sea salt and freshly ground black pepper. Separate the skin of the chicken from the breast - without completely removing it and spread the salsa butter underneath. Heat an oven-proof frying pan and brown the chicken on both sides. Place in the oven for 8 - 10 minutes until the chicken is cooked through. Serve with salad leaves.

butter. capers. salted anchovies. fresh tarragon. lemon zest. lemon juice. chicken breasts.

http://www.food.com/recipe/salsa-butter-chicken-236007

Berry Sherbet Surprise

1 quart pineapple sherbet. 3 cups frozen mixed berries. 13 cup sugar. 1 cup berry juice (I used white grape raspberry).

Puree the frozen berries, sugar, & juice in a blender. Dish the sherbet into bowls then pour the berry mix on top. Variation: This recipe can also be made into a delicious smoothie. Blend all the ingredients together then pour into glasses.

pineapple sherbet. frozen mixed berries. sugar. berry juice.

http://www.food.com/recipe/berry-sherbet-surprise-310454

Spicy Chile and Garlic Broccoli

5 cups raw broccoli florets. 2 tablespoons olive oil. 1 12 teaspoons crushed red pepper flakes. 4 sliced garlic cloves. 1 tablespoon lemon juice. 1 teaspoon grated lemon rind. 14 teaspoon kosher salt.

Arrange broccoli in a steamer, and steam covered, for 4 minutes, or until crisp tender. Place broccoli in a large bowl. Heat a skillet over medium-high heat, add olive oil, red pepper, and sliced garlic cloves, and cook for 2 minutes. Add lemon juice, to pan and pour this over the broccoli. Sprinkle with lemon rind, and kosher salt, and serve.

broccoli florets. olive oil. crushed red pepper flakes. garlic cloves. lemon juice. lemon rind. kosher salt.

http://www.food.com/recipe/spicy-chile-and-garlic-broccoli-464282

Heavenly Toffee Chip Fudge

12 cup butter. 14 cup milk. 1 (6 ounce) packagereal semi-sweet chocolate chips. 2 23 cups confectioners' sugar. 1 teaspoon vanilla extract. 12 cup toffee pieces. 2 tablespoons toffee pieces.

In a large microwave-safe mixer bowl, combine the butter, milk and chocolate chips. Microwave on HIGH for 1-1/2 to 2 minutes or until butter and chocolate chips are melted. Stir in confectioners' sugar and vanilla; beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). By hand, stir in 1/2 cup toffee chips. Spread in a buttered 8-inch square baking pan. Sprinkle 2 tablespoons toffee chips over top; gently press into fudge. Cover; refrigerate until firm (1 to 1-1/2 hours). Cut into squares. Store refrigerated in airtight container.

butter. milk. semi - sweet chocolate chips. confectioners' sugar. vanilla extract. toffee pieces. toffee pieces.

http://www.food.com/recipe/heavenly-toffee-chip-fudge-186969

Chicken with Thyme Dumplings

2 whole Carrots ( Skins Left On). 2 stalks Celery With Leaves Attached. 1 whole Yellow Onion, Chopped. 2 cloves Garlic, Roughly Chopped. 2 Tablespoons Butter. 4 quarts Water. 3 whole Chicken Quarters With Bones And Skin. 1 teaspoon Thyme. 1/4 teaspoons Sage. 1 whole Bay Leaf. 1 Tablespoon Chicken Seasoning. 1/2 teaspoons Seasoned Salt. 1/4 teaspoons Black Pepper. 3 cups Bisquik Baking Mix. 1 cup Milk. 1/4 teaspoons Thyme.

Chop carrots, celery, onion and garlic. My hubby doesnt like the little orange thingys so I slice them on the large size so he can pick them out and put them into my bowl... LOL. Melt the butter over medium high heat in an 8 quart or larger stockpot. Add the onion and garlic, and saute for 2 minutes then add the celery and carrots and saute for 5 minutes stirring often. Add the water, chicken and all the seasonings and cook for an hour uncovered on high, or until the liquid reduces by half. (This makes hubbys mouth water while waiting)! Turn off the heat, remove the chicken from the broth mixture and allow to cool. Set the liquid aside. When the chicken cools enough to touch, shred the chicken. Discard the bones and skins. Add the shredded meat back to the liquid and return to a boil on high. Combine the Bisquik, milk and thyme in a medium bowl until just blended. Drop the batter by rounded spoonfuls into the boiling liquid. The bigger the spoon the bigger the dumplings! Reduce heat to Medium-High and cook uncovered for 10 minutes, then covered for 10 minutes. Smack hubbys hand with a wooden spoon every time he lifts the lid to see if they are done yet! Cool for about 5 minutes or you will burn your mouth. Enjoy! !

carrots. celery & leaves. yellow onion. garlic cloves. butter. water. whole chickens. thyme. sage. whole bay leaf. chicken seasoning. seasoning salt. black pepper. baking mix. milk. thyme.

http://tastykitchen.com/recipes/soups/chicken-with-thyme-dumplings/

Yummy Taco Salad Dip

1 (16 ounce) can refried beans. 2 avocados, peeled and pitted. 1 teaspoon lemon juice. 1 (16 ounce) container sour cream. 1 (1.25 ounce) package taco seasoning mix. 2 tomatoes, diced. 1 (2.25 ounce) can sliced black olives, drained. 1 bunch green onions, chopped. 1 (16 ounce) package Cheddar cheese, shredded.

In a 12x12 inch or larger dish, evenly spread the refried beans in a thin layer. In a medium bowl, mix the avocado and lemon juice until almost smooth. A few avocado lumps are desirable. Spread the avocado mixture over the refried beans. In a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture. Sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions. Top the dip with a layer of cheese.

refried beans. avocados. lemon juice. sour cream. taco seasoning mix. tomatoes. black olives. green onions. cheddar cheese.

http://allrecipes.com/recipe/yummy-taco-salad-dip/

Cheese and Broccoli Tart

1 (9 inch) unbaked pie shells. 1 cup frozen chopped broccoli. 2 cups swiss cheese, grated. 14 red onion, peeled and finely chopped. 3 eggs. 14 cup low-fat milk. 12 teaspoon salt. 1 pinch black pepper.

Preheat oven to 425 degrees. Bake pie shell for 5 minutes, then remove from oven and set aside. Reduce heat to 375 degrees. Microwave broccoli in a microwave-safe bowl for about 3 minutes at full power, or until thawed. Drain well in colander. Sprinkle 1 cup of swiss chees over pie shell. Top with broccoli and onion. In a small bowl, beat eggs until blended. Stir in milk, salt, and pepper, and pour over broccoli. Sprinkle on remaining cheese. Bake for 25 minutes, or until tart is golden brown and puffy. Let stand for about 10 minutes before serving warm.

unbaked pie shells. frozen chopped broccoli. swiss cheese. red onions. eggs. low - fat milk. salt. black pepper.

http://www.food.com/recipe/cheese-and-broccoli-tart-279841

Vegan Baked Ziti

1 lb ziti pasta. 1 (14 ounce) package Gimmie Lean sausage flavor. 2 (25 1/2 ounce) jars pasta sauce (Muir Glen Tomato Basil is excellent). 1 white onion, finely chopped. 3 garlic cloves, minced. 12 cup fresh basil, coarsely chopped. 4 leaves fresh basil, torn. 12 cup fresh oregano, coarsely chopped. 1 cup soy mozzarella cheese, grated. 1 tablespoon vegetable oil.

Put a pot of water on to boil. Heat oil in a large pan over medium heat. Put the sausage in the pan and break down into small bite-sized pieces with the edge of a spoon. Saute until brown. As the sausage is browning, salt the boiling water and add the ziti. Add the garlic and onions to the pan of sausage and cook together until onions are softened. By this time, the pasta should be done. Preheat the oven to 425F. Drain the pasta, return to the pot, add the sausage and onion mixture, 1 1/2 jars of sauce, 1/2 of the grated cheese and the fresh basil and oregano. Toss well to combine and pour into a 9x13 inch baking dish. Even the mixture out in the pan, cover with the rest of the sauce, scatter the torn basil over the sauce and sprinkle the rest of the cheese on top. Cover the dish with foil and bake for 40 minutes, or until everything is bubbling and the cheese is melted. Remove and let cool for 5-10 minutes before serving.

ziti pasta. Gimmie Lean sausage flavor. pasta sauce. white onion. garlic cloves. fresh basil. fresh basil. fresh oregano. soy mozzarella cheese. vegetable oil.

http://www.food.com/recipe/vegan-baked-ziti-229993

Delicious Beef Tongue Tacos

1 beef tongue. 1/2 white onion, sliced. 5 cloves garlic, crushed. 1 bay leaf. salt to taste. 3 tablespoons vegetable oil. 5 Roma tomatoes. 5 serrano peppers. salt to taste. 1/2 onion, diced. 2 (10 ounce) packages corn tortillas.

Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

beef tongue. white onion. garlic cloves. bay leaf. salt. vegetable oil. roma tomatoes. serrano peppers. salt. onion. corn tortillas.

http://allrecipes.com/recipe/delicious-beef-tongue-tacos/

Ann's Penne Pasta Salad

1 (16 ounce) box penne pasta, cooked. 6 roma tomatoes, chopped. 1 (4 ounce) box feta cheese, crumbles can add more. 3 tablespoons basil (liquid jar kind). 1 (16 ounce) bottleof zesty Italian dressing.

Mix all ingredients and toss with dressing. Add extra dressing if it gets dried out.

penne pasta. roma tomatoes. feta cheese. basil. Italian dressing.

http://www.food.com/recipe/anns-penne-pasta-salad-108186

Strawberry Vinaigrette

250 g strawberries (1 punnet). 1 tablespoon vegetable oil or 1 tablespoon light olive oil. 2 teaspoons lemon juice. 14 teaspoon finely grated lemon rind. 14 teaspoon sugar. 1 pinch nutmeg. 1 pinch ground cloves. 1 pinch pepper.

Wash the strawberries thoroughly and remove the hulls. Process the strawberries until smooth using a food processor or stick blender. Add all remaining ingredients and blend until well combined. Add extra seasonings to taste or add some salt if you wish.

strawberries. vegetable oil. lemon juice. lemon rind. sugar. nutmeg. ground cloves. pepper.

http://www.food.com/recipe/strawberry-vinaigrette-223097

Harvest Loaf Cake

1 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1 1/2 teaspoons salt. 3/4 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cloves. 1/2 cup butter. 1 cup white sugar. 2 eggs. 3/4 cup canned pumpkin. 3/4 cup semisweet chocolate chips. 3/4 cup chopped walnuts. 1/4 cup confectioners' sugar. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon. 2 tablespoons heavy cream.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs. Add flour mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup of the walnuts. Pour batter into loaf pan. Sprinkle remaining nuts on top. Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze. Cool for 6 hours before serving. to make the glaze: In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream until drizzling consistency.

all - purpose flour. baking soda. salt. ground nutmeg. ground ginger. ground cloves. butter. white sugar. eggs. canned pumpkin. semi - sweet chocolate chips. walnuts. confectioners' sugar. ground nutmeg. ground cinnamon. heavy cream.

http://allrecipes.com/recipe/harvest-loaf-cake/

Cantaloupe Sherbet

1 medium ripe cantaloupe. 1 (14 ounce) can fat-free sweetened condensed milk. 2 tablespoons honey.

Cut the cantaloupe in half, scoop out and discard seeds. Peel and slice the melon; cut into large pieces. Place in a blender container along with milk and honey. Cover and blend until smooth. Pour into a freezer-proof container and freeze overnight or until firm. Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations. My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.

cantaloupe. fat - free sweetened condensed milk. honey.

http://www.food.com/recipe/cantaloupe-sherbet-96465

One-Pan Taco Macaroni and Cheese

1 pound Lean Ground Beef. 1 teaspoon Minced Onion. 1/2 teaspoons Garlic Powder. 4 Tablespoons Taco Seasoning. 1 cup Water, Divided. 2 cups Beef Broth. 3 cups Elbow Macaroni. 2 cups Cherry Tomatoes, Quartered. 2 cups Shredded Cheddar Cheese.

Add ground beef, minced onion and garlic powder to a large skillet. Brown and crumble beef. Drain and return to same pan. Stir in taco seasoning and half of the water. Return to a boil and let simmer for 5 minutes. Add in beef broth, remaining water, and pasta. Simmer for 812 minutes, or until noodles are tender. Top mixture with tomatoes and cheese. Cover and let sit for 5 minutes or until cheese is melted. Remove cover and stir. Serve immediately. Enjoy!

lean ground beef. onions. garlic powder. taco seasoning. water. beef broth. elbow macaroni. cherry tomatoes. shredded cheddar cheese.

http://tastykitchen.com/recipes/main-courses/one-pan-taco-macaroni-and-cheese/

Gluten Free Chocolate Chip Cookie

2- 1/2 cups Gluten Free All Purpose Flour, I Recommend Trader Joe's Brand. 1 teaspoon Baking Powder. 1 teaspoon Baking Soda. 1/2 teaspoons Salt. 3/4 cups Salted Butter, Softened. 3/4 cups Brown Sugar, Packed. 1/2 cups Sugar. 2 Eggs. 2 teaspoons Vanilla Extract. 2 cups Chocolate Chips.

Preheat oven to 375 degrees F. Combine all dry ingredients (gluten-free flour, baking powder, baking soda, salt) in a mixing bowl and whisk together. Set aside. In a large mixing bowl, combine butter and both sugars and stir to combine (I use a wooden spoon). Add the eggs in one at a time, mixing well after each addition. Mix in the vanilla. Pour the flour mixture into the butter mixture and mix well. Stir in the chocolate chips. Drop spoonfuls on an ungreased cookie sheet with about 2 inches in between. Bake for about 8-10 minutes or until lightly golden, you want them to be very soft still. While the cookies are baking, line a counter with a brown paper bag that has been cut open. This will give the cookies a flat place to cool and will soak a little of the grease up. Let rest on the cookie sheet for about 2 minutes before removing to the prepared area. Recipe adapted from Land OLakes.

all - purpose flour. baking powder. baking soda. salt. salted butter. brown sugar. sugar. eggs. vanilla extract. chocolate chips.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-chocolate-chip-cookie/

Grilled Sweet Peppers and Corn

4 red bell peppers. 4 yellow bell peppers. 9 large ears of corn, each broken in half. Olive oil (for brushing). 1/4 cup (1/2 stick) unsalted butter. 3/4 cup plus 2 tablespoons finely chopped fresh basil.

Prepare barbecue (medium-high heat). Grill peppers until charred on all sides. Transfer to paper bag; roll top to close tightly. Let steam 10 minutes. Peel and seed peppers. Cut into 1/2-inch-thick strips. DO AHEAD: Can be made 1 day ahead. Cover and chill. Brush corn with olive oil; sprinkle with salt and pepper. Grill until charred in spots, turning occasionally, about 10 minutes. Transfer to large bowl; cover to keep warm. Melt butter in heavy large skillet over medium-high heat. Add bell pepper strips. Saute until heated through, stirring often, 3 to 5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper. Spoon into center of large shallow platter. Arrange corn around peppers. Sprinkle remaining 2 tablespoons basil over and serve.

red bell peppers. yellow bell peppers. ears of corn. olive oil. unsalted butter. fresh basil.

http://www.epicurious.com/recipes/food/views/grilled-sweet-peppers-and-corn-353379

Grilled Garlic Chicken

1 (1 ounce) envelope soup mix (herb and garlic, Lipton Recipe Secrets). 3 tablespoons olive oil, Bertolli. 4 chicken breasts, halves, boneless and skinless.

In a medium bowl, combine soup mix and olive oil. Add chicken; toss to coat. Grill or broil until chicken is thoroughly cooked.

soup mix. olive oil. chicken breasts.

http://www.food.com/recipe/grilled-garlic-chicken-379443

Honey Mustard Meatloaf

1 12 lbs lean ground beef (combo, etc.) or 1 12 lbs ground pork (combo, etc.). 13 cup dry breadcrumbs. 2 eggs, beaten. 12 cup onion, chopped. 1 teaspoon basil. 12 teaspoon salt. 14 teaspoon pepper. 3 tablespoons Dijon mustard. 3 tablespoons honey. 2 tablespoons green onions, chopped.

Preheat oven to 350F. Combine ground meat, bread crumbs, onions, basil, salt and pepper. Stir in eggs, mixing lightly, but thoroughly. Shape into loaf. Place loaf in baking pan. Combine honey and mustard. Brush half the mixture on the loaf. Bake uncovered for 30 minutes, then brush remaining honey-mustard mixture on the loaf. Bake for another 20-30 minutes. Remove from oven and sprinkle with the chopped green onions.

lean ground beef. dry breadcrumbs. eggs. onions. basil. salt. pepper. Dijon mustard. honey. green onions.

http://www.food.com/recipe/honey-mustard-meatloaf-65775

Chilaquile Casserole

1 tablespoon cooking oil. 1 cup chopped onion. 1 teaspoon minced garlic. 12 corn tortillas, torn into 1 inch pieces. 2 cups shredded monterey jack cheese. 2 (4 1/2 ounce) canschopped green chilies. 4 large eggs. 2 cups buttermilk. 12 teaspoon salt. 14 teaspoon fresh ground pepper. 18 teaspoon cumin. 18 teaspoon oregano.

Heat oven to 375 degrees. Heat oil in medium skillet over medium-low heat. Add onions and garlic and cook for 5 minutes until tender. Grease 11x7-inch baking dish. Spread half the tortillas along bottom of baking dish. Sprinkle half the cheese and 1 can chilies over top. Sprinkle onion mixture over chilies. Repeat layering with remaining tortillas, cheese and chilies. Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl. Pour over casserole. Bake 45 minutes until set and browned on top.

cooking oil. onions. garlic. corn tortillas. monterey jack cheese. green chilies. eggs. buttermilk. salt. fresh ground pepper. cumin. oregano.

http://www.food.com/recipe/chilaquile-casserole-45693

Smoked Salmon Ravioli

2 cups all-purpose flour. 2 eggs, beaten. 2 egg yolks. 1 pound smoked salmon. 2 eggs. 1 cup heavy cream. 2 teaspoons chopped fresh chives. 1/2 teaspoon ground black pepper. 1 egg, beaten. 16 ounces shredded Gruyere cheese. 1 cup heavy whipping cream.

TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible. FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly. To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well. Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly. Serve the stuffed raviolis on the warm plates.

all - purpose flour. eggs. egg yolks. smoked salmon. eggs. heavy cream. fresh chives. ground black pepper. egg. gruyere cheese. heavy whipping cream.

http://allrecipes.com/recipe/smoked-salmon-ravioli/

Late Summer Tomato Salad with Quick Pickled Onions

2 pounds Tomatoes, Cut Into Chunks. 1 cup Red Or White Onion, Thinly Sliced. 1 cup Cucumber, Hothouse Or English Variety. 4 Tablespoons Mild Flavored Vinegar, Divided. 1 teaspoon Agave Nectar (You Can Use Honey Or Sugar). 1 teaspoon Sea Salt. 1/2 teaspoons Ground Pepper. 2 Tablespoons Extra Virgin Olive Oil. Fresh Basil - To Taste. Fresh Thyme, To Taste.

Cut up the tomatoes and place in a colander. Salt well, and allow the tomatoes to drain the excess liquid for about 30 minutes. This process will intensify the tomato flavor. Meanwhile, thinly slice the onions. Put in a non-reactive bowl. Sprinkle the onions with 1 to 2 tablespoons of your favorite mild-flavored vinegar, such as an orange/champagne vinegar. Stir in agave nectar. (You can use honey or sugar as well.) Cut up hothouse (English) cucumber into chunks. When tomatoes have drained for 30 minutes, combine with the cucumbers and onions in a large, non-reactive bowl. Add 1 to 2 more tablespoons of vinegar and olive oil. Add fresh basil and thyme to taste. Taste and add additonal salt and pepper as needed. This makes about six servings, unless youre married to my husband. Then its only three servings.

tomatoes. white onions. cucumbers. vinegar. agave nectar. sea salt. ground pepper. extra virgin olive oil. fresh basil. fresh thyme.

http://tastykitchen.com/recipes/salads/late-summer-tomato-salad-with-quick-pickled-onions/

Pickled Garlic

1/2 pound garlic, peeled. 1 large red bell pepper, chopped. 2 cups distilled white vinegar. 2/3 cup white sugar. 1/2 teaspoon ground dry mustard. 1/2 teaspoon celery seed.

Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag. Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

garlic. red bell pepper. distilled white vinegar. white sugar. dry mustard. celery seeds.

http://allrecipes.com/recipe/pickled-garlic/

Sweet Simmered Pork Chops

1 cup barbecue sauce. 1/2 cup brown sugar. 2 (16 ounce) cans Dr Pepper soda. 1/2 teaspoon minced garlic. 1/2 teaspoon black pepper. 8 pork chops.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet. Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil. Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

barbecue sauce. brown sugar. Dr. Pepper cola. garlic. black pepper. pork chops.

http://allrecipes.com/recipe/sweet-simmered-pork-chops/

Salmon Chowder

2 tablespoons canola oil. 2 tablespoons butter. 12 onion, chopped. 12 cup celery, chopped. 1 green bell pepper, chopped. 2 garlic cloves, minced. 3 tablespoons all-purpose flour. 2 cups chicken broth. 1 cup potato, cut in one inch cubes. 1 cup carrot, sliced. 12 teaspoon dill, dried. 1 teaspoon salt. 1 12 cups milk. 1 (8 1/2 ounce) can corn, cream style. 1 lb salmon fillet. 2 teaspoons olive oil.

Heat canola oil and butter in dutch oven over medium heat. Add onion, celery, and bell pepper, and cook until wilted. Add garlic and cook 1 minute. Stir in flour and cook 3 minutes. Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil. Reduce heat, cover, and simmer 30 minutes. Saute' salmon in olive oil until seared both sides. Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer. Adjust seasoning to taste, serve.

canola oil. butter. onions. celery. green bell pepper. garlic cloves. all - purpose flour. chicken broth. potatoes. carrots. dill. salt. milk. corn. salmon fillets. olive oil.

http://www.food.com/recipe/salmon-chowder-397356

Turkey and Vegetable Loaf

1 onion, finely chopped. 1 garlic clove, crushed. 2 lbs lean ground turkey. 1 tablespoon fresh parsley, minced. 1 tablespoon fresh chives, minced. 1 tablespoon fresh tarragon, minced. 1 egg white, beaten lightly. 1 medium zucchini, thinly sliced. 2 medium tomatoes, thinly sliced. salt. black pepper.

Preheat oven to 375 degrees F and line a non-stick loaf pan with parchment paper. Place the onion, garlic, turkey and herbs in a bowl. Mix together with your hands then add the egg white to bind. Press 1/2 of mixture into preapred pan. Arrange sliced zucchini and tomatoes over meat. Top with the rest of the turkey and press down firmly. Cover with kitchen foil and place in a roasting pan. Pour in enough hot water to come halfway up the sides of the loaf pan. Bake for 1-1 1/4 hours, removing foil during the last 20 minutes. Test by inserting a skewer in the center of loaf; juices should run clear. The loaf will also shrink away from the sides when done. Remove from pan and transfer to a warm platter. Serve with warmed tomato sauce if desired.

onion. garlic clove. lean ground turkey. fresh parsley. fresh chives. fresh tarragon. egg white. zucchini. tomatoes. salt. black pepper.

http://www.food.com/recipe/turkey-and-vegetable-loaf-211845

Warm Egg Salad on Croissants

8 strips thick-cut bacon. 8 cups water. 1/4 cup white vinegar. 8 large eggs, at room temperature. 4 large butter croissants, halved. 1/4 cup mayonnaise, store-bought or homemade. 16 leaves baby arugula.

Preheat the oven to 350F. Lay the bacon on a rimmed baking sheet and cook in the oven for 10 to 20 minutes, depending on how crisp you like your bacon. Remove the pan from the oven and use tongs to transfer the bacon to a paper towellined plate to drain and cool. Set aside. Reduce the oven temperature to 200F. Pour the water and vinegar into a large pot and bring to a boil over high heat. Reduce the heat to medium and use a slotted spoon to gently lower the eggs into the boiling water. Simmer the eggs (reduce the heat to medium-low if necessary) for exactly 12 minutes. While the eggs cook, set the croissants on a rimmed baking sheet and place them in the oven to warm (reassemble the croissants so they are wholeyou dont want the interior to get toasty and hard). Transfer the cooked eggs to a sieve and place them under cold running water until theyre cool enough to handle (you dont want the eggs to be coldthey need to be warm). Peel the eggs, place them in the bowl of a food processor, and puree until theyre creamy. Add the mayonnaise, season with salt and pepper, and continue to process until the mixture is well combined. Divide the egg salad among the bottom halves of each croissant. Top each with 4 pieces of arugula and 2 pieces of bacon. Cover with the top halves of the croissants and eat immediately.

bacon. water. white vinegar. eggs. butter croissants. mayonnaise. baby arugula.

http://www.foodrepublic.com/recipes/warm-egg-salad-on-croissants/

Garlicky Greens

1 bunch Large Bunch Of Spinach, Kale, Mustard Greens, Chard, Or Other Greens. 1/2 teaspoons Olive Oil. 5 cloves Garlic, Finely Chopped. 1 pinch Red Pepper Flakes. 2 Tablespoons Shredded Parmesan Cheese. Salt And Pepper, to taste.

Prepare greens for cookingwash, drain and remove stems. Heat a medium skillet with olive oil over medium heat. Once hot, add in garlic. Stir frequently for 3-4 minutes until fragrant and garlic is light brown. Be very careful not to let the garlic burn or it will become very bitter. Once the garlic is ready, add in the greens and salt and pepper to taste, and cook an additional 3-4 minutes until greens are tender. Right before serving, add a pinch of red pepper flakes and Parmesan cheese. Serve immediately.

spinach. olive oil. garlic cloves. red pepper flakes. parmesan cheese. salt and pepper.

http://tastykitchen.com/recipes/sidedishes/garlicky-greens/

Spicy Chicken Wraps

4 tortillas. 4 -6 boneless chicken breasts (trimmed and cut in small pieces-with scissors, or rotisserie chicken aleady cooked-skip heating chic). 3 -4 cups shredded lettuce. 1 tomatoes, diced. shredded cheese. 1 onion, sliced thin. extra virgin olive oil. hot sauce (I use a mix of Skyline Chili hot sauce or tabasco and BW3 Blazin). pepper. sour cream (optional).

In a skillet, add about a tablespoon or more of extra virgin olive oil. Start to saute onions, for about 3 mins on medium heat. Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat. Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender. Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border. oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla. Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side. Opt>Top with sour cream. *Variation* Add cooked mexican rice to tortilla.

tortillas. boneless chicken breasts. lettuce. tomatoes. cheese. onion. extra virgin olive oil. hot sauce. pepper. sour cream.

http://www.food.com/recipe/spicy-chicken-wraps-236597

Shortbread Fruit Pizza

2 cups All-purpose Flour. 1/2 cups Brown Sugar. 1/4 cups Icing (Confectioners) Sugar. 1 cup Butter, Softened. 12 ounces, weight Cream Cheese, Softened (375 G). 1/2 cups Sugar. 1 teaspoon Vanilla. 2 whole Kiwis, Peeled And Sliced. 1 cup Strawberries, Hulled And Sliced. 1/2 cups Raspberries. 1/2 cups Blueberries. 1/2 whole Mango (peeled And Chopped).

Crust: Mix the 1st 4 ingredients together with a mixer until it forms a ball. Press onto the bottom of a well-greased pizza pan. Bake at 350F for about 10-15 minutes until the top is golden. Cool well. Topping: Beat cream cheese, sugar and vanilla together; spread over cooled crust. Fruit: The fruits listed in the ingredients are just suggestions. Feel free to use whatever fresh fruit you like, arranged however you like, onto of the cream cheese topping. If not serving immediately, you can glaze the fruit with 1/2 cup of apricot jam warmed with 1 tbsp water lightly brush over the fruit and refrigerate until ready to serve. (I dont usually bother with the glaze). NOTE: The crust and topping can be prepared up to 2 days ahead. Just cover the crust and put the topping in a sealed container until ready to use. Dont put the topping on the crust until you are ready to assemble the pizza, as the crust will start to get soggy. Enjoy!

all - purpose flour. brown sugar. icing sugar. butter. cream cheese. sugar. vanilla. kiwi fruits. strawberries. raspberries. blueberries. mango.

http://tastykitchen.com/recipes/desserts/shortbread-fruit-pizza/

Strawberry Spinach Salad With Feta and Bacon

1 (10 ounce) bag baby spinach leaves. 1 quart fresh strawberries. 4 ounces crumbled feta cheese. 1 small sweet onion (such as Vidalia), sliced. 1 (2 ounce) package bacon bits. 1/2 (16 ounce) bottle reduced-fat raspberry vinaigrette salad dressing (such as Kraft Raspberry Vinaigrette Lite).

Place spinach into a large salad bowl and slice strawberries over spinach; sprinkle with feta cheese, onion, and bacon bits. Pour raspberry dressing over salad and toss to coat.

baby spinach leaves. fresh strawberries. feta cheese. sweet onion. bacon bits. raspberry vinaigrette dressing.

http://allrecipes.com/recipe/strawberry-spinach-salad-with-feta-and-bacon/

Strawberry Oatmeal Bars

1 cup flour. 1 cup rolled oats. 12 cup butter, softened. 13 cup light brown sugar, firmly packed. 14 teaspoon baking powder. 18 teaspoon salt. 34 cup strawberry jam.

Preheat oven to 375F. In a large bowl, mix everything together but the jam. Measure out 2 cups of this mixture. Leave the rest in the bowl and set aside. Take the 2 cups of the mixture and press it into the bottom of an 8 inches square pan, coated with cooking spray. Using a large spoon, distribute jam on top of the mixture in the pan. Spread it evenly all over. (I used the squeeze-bottle spread for this and it made this part of the process a lot quicker). Take the remaining mixture and spread it over the jam. Press down lightly. Bake 25 minutes. Remove the pan from the oven and allow to cool for at least 15 minutes before cutting into bars.

flour. rolled oats. butter. light brown sugar. baking powder. salt. strawberry jam.

http://www.food.com/recipe/strawberry-oatmeal-bars-159509

Jalapeno Pie Mini Tarts

1 (16 ounce) jar sliced jalapeno peppers. 1 (8 ounce) package shredded Monterey Jack cheese. 6 eggs, beaten. 1 tablespoon dried parsley.

Preheat oven to 425 degrees F (220 degrees C). Grease mini tart pans. Placed desired amount of jalapenos in tart pans. Cover with Monterey Jack cheese. Fill almost to the top with egg. Sprinkle with parsley. Bake in the preheated oven 10 minutes, or until firm and lightly browned. Cool 1 to 2 minutes before removing from tart pans.

jalapeno peppers. monterey jack cheese. eggs. dried parsley.

http://allrecipes.com/recipe/jalapeno-pie-mini-tarts/

Bison Sausage, Apple and Sage Strata

Nonstick cooking spray. 1 pound bison breakfast sausage. 1 medium onion, chopped. 2 tart cooking apples, cored and chopped. 8 eggs. 2 cups milk. 1 tablespoon chopped fresh sage leaves. 1/4 teaspoon black pepper. 1 (12 ounce) loaf firm-textured French or Italian bread, cut into 1-inch cubes. 1 cup shredded provolone cheese.

Preheat oven to 350 degrees F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Cook bison sausage and onion over medium heat in an extra-large skillet until bison sausage is brown. Add apple and cook for 5 more minutes. Drain off fat. Whisk eggs, milk, sage, and pepper in a large bowl. Place bread cubes in prepared baking dish. Top with bison sausage mixture and the cheese. Gently mix to evenly distribute ingredients. Pour egg mixture over bread mixture. Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

nonstick cooking spray. breakfast sausage. onion. tart cooking apples. eggs. milk. fresh sage leaves. black pepper. Italian bread. provolone cheese.

http://allrecipes.com/recipe/bison-sausage-apple-and-sage-strata/

Moroccan Spice Paste

4 fresh garlic cloves. 1 teaspoon ground cumin. 12 teaspoon salt. 12 teaspoon cracked black pepper (not ground). 2 teaspoons lemon juice. 2 teaspoons olive oil.

Mince/crush the garlic and set aside in a bowl. Add the other ingredients and mix. Cover and leave for at least an hour before using, for the flavours to blend. Use as a rub for meat or dilute with extra olive oil and roast with your choice of vegetables.

fresh garlic cloves. ground cumin. salt. cracked black pepper. lemon juice. olive oil.

http://www.food.com/recipe/moroccan-spice-paste-377034

Homemade Blueberry Protein Bars

1 12 cups vanilla protein powder (whey). 1 cup whole oats. 4 tablespoons honey. 14 cup ground flax seeds (optional). 1 cup blueberries (thawed). 2 tablespoons sugar substitute. 23 cup skim milk. 2 teaspoons olive oil.

Preheat oven to 350F. Chop oats in food processor or blender In large bowl, add all ingredients, except oil; mix well. Use oil to grease a 9x9-inch baking dish and line the bottom with foil (to prevent sticking). Pour mixture into pan and bake for 25 minutes. Let cool completely before cutting into 6 bars.

vanilla protein powder. whole oats. honey. ground flax seeds. blueberries. sugar substitute. skim milk. olive oil.

http://www.food.com/recipe/homemade-blueberry-protein-bars-247882

Tuna and Potato Skillet

1 (24 ounce) package o'brien frozen potatoes. 1 cup milk. 14 teaspoon garlic salt. 14 teaspoon pepper. 1 cup frozen peas and carrot. 1 (7 ounce) can tuna, drained. 1 12 cups shredded cheddar cheese.

Combine potatoes and milk in a large skillet. Heat to boiling, stirring often. Cover, reduce heat to low, and simmer 15 minutes. Stir in garlic salt, pepper, peas and carrots, and tuna. Cook for 3-5 minutes until vegetables are tender and tuna is hot. Stir in 1 cup of cheese. Mix well. Sprinkle remaining cheese on top. Cover and cook over low heat for 3 minutes, until cheese is melted.

o'brien frozen potatoes. milk. garlic salt. pepper. frozen peas and carrots. tuna. shredded cheddar cheese.

http://www.food.com/recipe/tuna-and-potato-skillet-262892

Alouette Stuffed Mushrooms

18 mushroom caps. 1 (6 1/2 ounce) packagealouette garlic & herbs or 1 (6 1/2 ounce) packagealouette spinach & artichokes. 3 tablespoons seasoned bread crumbs.

Preheat oven to 375 degrees F. Place mushroom caps hollow side up on baking sheet. Fill each cap with 1 teaspoons Alouette Garlic & Herbs Spreadable Cheese and sprinkle with seasoned bread crumbs. Bake 12-15 minutes. Garnish and serve.

mushroom caps. herbs. seasoned bread crumbs.

http://www.food.com/recipe/alouette-stuffed-mushrooms-408388

Kristi's Gf Old Fashioned Peanut Butter Cookies

12 cup rice flour. 38 cup tapioca starch. 38 cup sorghum flour. 1 teaspoon xanthan gum. 12 teaspoon baking powder. 14 teaspoon baking soda. 14 teaspoon salt. 14 cup butter, softened. 14 cup Butter Flavor Crisco. 12 cup brown sugar (packed). 12 cup granulated sugar, plus extra. granulated sugar, for rolling. 1 large egg. 12 cup crunchy peanut butter.

Preheat your lovely oven to 350 degrees F. Cream the butter, shortening and sugars together until fats are nice and fluffy. Add egg and combine. Switch to your paddle attachment and add flours, xanthan gum, salt, baking soda and baking powder a little at a time until combined. Dough will be thick! Add peanut butter last and beat until smooth. Portion out dough into 1 oz (by weight) portions. Or, if you don't want to break out the scale, make 24 portions. Roll portion dough into a ball shape. On a plate or in a shallow bowl pour out about 1/2 cup granulated sugar. Roll the cookie dough balls in sugar until completely coated. Add more sugar as needed. Put sugared dough balls on an ungreased cookie sheet, leaving ample room for expansion. I got about 12 on an AirBake sheet. Flatten balls with tines of a fork, then turn 90 degrees and do it again to form a criss-cross pattern (try not to do this too hard or you'll have very flat, but chewy cookies). Bake for 10 minutes, being sure to rotate the cookies at 5 minutes to minimize burning. Allow to cool for 2 or 3 minutes on cookie sheet so cookies will set properly. Cool and devour.

rice flour. tapioca starch. sorghum flour. xanthan gum. baking powder. baking soda. salt. butter. Butter Flavor Crisco. brown sugar. granulated sugar. granulated sugar. egg. crunchy peanut butter.

http://www.food.com/recipe/kristis-gf-old-fashioned-peanut-butter-cookies-319331

Pastry Cream

2 cups milk. 1/2 cup white sugar. 1 vanilla bean, halved lengthwise. 6 egg yolks. 4 tablespoons all-purpose flour. 4 tablespoons unsalted butter. 1 pinch salt.

Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

milk. white sugar. vanilla bean. egg yolks. all - purpose flour. unsalted butter. salt.

http://allrecipes.com/recipe/pastry-cream/

Cucumber and Coconut Salad

1/2 small red onion. 4 Persian cucumbers or 1 English cucumber. 1 c. unsweetened large-flaked coconut. 2 tbsp. coconut water. 1 tbsp. fresh lime juice. 2 tsp. sugar. Coarse salt.

Place onion in a bowl of ice water. Let onion stand 10 minutes, then drain. Thinly slice cucumbers lengthwise with a handheld slicer or peeler and place in a large bowl. Add onion and coconut and gently toss to combine. Add coconut water, lime juice, sugar, and 1 1/2 teaspoons salt and gently toss again to combine. Refrigerate until chilled, at least 30 minutes and up to 4 hours. Before serving, season with salt and sugar. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

red onion. Persian cucumbers. coconut. coconut water. fresh lime juice. sugar. coarse salt.

http://www.delish.com/recipefinder/cucumber-coconut-salad-recipe-mslo0514

Buddha's Greek Harmony Bread

1 12 cups warm water (105F.). 1 teaspoon sugar. 1 (1/4 ounce) package active dry yeast. 3 12 cups flour. 1 teaspoon salt. 1 12 tablespoons all purpose Greek seasoning (McCormicks). 1 teaspoon sesame seeds.

To your KitchenAid (or stand mixer), mix water, sugar, and yeast. Let stand 5 minutes. Add flour and salt to yeast mixture and knead 2-3 minutes. Add Greek Seasoning and knead 1-2 minutes more (dough should be firm, not sticky). Place in oiled metal bowl and cover with a clean kitchen towel. Let rise for 1 hours. Punch down dough and plaice in an oiled loaf pan. Cover and let rise 30 more minutes. Preheat oven to 400F Cut a slit 1/8" deep across the center of the loaf, sprinkle with sesame seeds, and bake for 35-40 minutes. Let cool on a baking rack for 15 minutes. Remove from loaf pan and cool completely on baking rack. This bread stores well wrapped in plastic wrap.

warm water. sugar. active dry yeast. flour. salt. all purpose Greek seasoning. sesame seeds.

http://www.food.com/recipe/buddhas-greek-harmony-bread-330071

Homemade Marshmallow Chicks

1/4 cups Powdered Sugar, For Coating The Pan. 23 cups Water, Divided. 3 packages (1/4 Oz. Each) Unflavored Gelatin. 1 cup Granulated Sugar. 1 cup Light Corn Syrup. 1 pinch Kosher Salt. 1 teaspoon Vanilla. 6 ounces, weight Good Quality White Chocolate. 1 jar Yellow Candy Coloring, 2 Ounce (not Icing Coloring), Use As Much Or As Little As Desired. 60 whole Small Round Blue Nonpareils. 1/4 cups Yellow Tinted Sugar. 1/2 cups Powdered Sugar. 1/2 Tablespoons Milk. 1/2 Tablespoons Light Corn Syrup. 1 jar Orange Icing Coloring, 2 Ounce Jar, Use As Much Or As Little As Desired.

For the marshmallows: Lightly spray the inside of a 9 x 13 pan with cooking spray. Generously coat the pan with powdered sugar, shaking out the excess. Set aside. Pour 1/3 cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and stir briefly to incorporate. Let it stand for about 10 minutes, or until the gelatin has softened. In a saucepan, off the heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesnt touch the bottom. Cook the mixture without stirring until it reaches 240 degrees F. Brush down the sides of the pan with a pastry brush, dipped in water, to gently wipe away any sugar crystals. With your mixer on low speed, very carefully add the hot syrup to the softened gelatin. Once combined, add the vanilla and increase the speed to medium-high. The mixture will start out clear, but quickly turn very white. Beat for about 8 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, in string-like pieces. This will really give your mixer a workout. Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Just keep rewetting your hands to help with the stickiness. Set aside for at least 1 hour, or until the mixture is firm and cool. Run a wet knife around the edge of the cooled pan to loosen the marshmallow. Remove the marshmallow from the pan, onto a sheet of parchment paper. Dip your small chick-shaped cookie cutter (mine measures 1 wide by 1-1/2 tall) into a shallow bowl of water and then cut the slab of marshmallow into chick shapes. This is a sticky job, but just have patience. Its worth it! It helps to dip the chick cutter into the water in between cuts. Repeat this process until the whole slab of marshmallow is cut. For the white chocolate coating and decoration: Using the microwave, carefully melt the white chocolate in a glass, taking special care to not let the white chocolate get too hot. Its best to partially melt the white chocolate and then just stir it until completely melted. Then at that point you can color it with yellow candy coloring to your liking. Drop a marshmallow chick into the colored white chocolate and dunk with a fork to completely coat. Pick the marshmallow up with the fork, allowing excess white chocolate to drip off while lightly tapping the fork to coax more of the excess off. Then slide the fork out of the glass, scraping the underside of the fork tines along the rim of the glass. This will scrape off any remaining excess white chocolate, so you dont have a pool of it form around your chick as it cools. Set the white chocolate coated chick on a sheet of parchment paper. Then, while the coating is still wet, place a blue nonpareil for the eye and sprinkle a bit of yellow sugar on the body, staying away from the chicks feet. Let the chicks cool and completely set up on your kitchen counter. It may help to let them sit in the refrigerator for awhile. For the glaze icing for the chicks feet and beak: Sift the powdered sugar into a small bowl and add the milk and corn syrup. Stir until well incorporated. Then color it with orange icing coloring to your liking. If the icing is too stiff, add just a little more milk. If its too thin, add a bit of powdered sugar. Pour colored glaze icing into a pastry bag fitted with a small round tip. Pipe on a little orange beak and a line across the chicks feet. This glaze is easy to manipulate and stretch using a toothpick, if needed. Let dry completely. Store in a single layer in an airtight container. The white chocolate will have a softer set than if using candy melts. Marshmallow recipe adapted from jam it, pickle it, cure it by Karen Solomon (I love, love, LOVE this book!). Glaze icing adapted from i am baker. Marshmallow Chicks concept from a farmgirls dabbles.

powdered sugar. water. unflavored gelatin. granulated sugar. light corn syrup. kosher salt. vanilla. white chocolate. nonpareils. sugar. powdered sugar. milk. light corn syrup.

http://tastykitchen.com/recipes/desserts/homemade-marshmallow-chicks/

Lasagne Rolls

9 Lasagne Noodles (not The No-cook Kind). 2 cups Ricotta Cheese. 1 Egg. 1/4 cups Basil, Freshly Chopped. 1/4 cups Rosemary, Freshly Chopped. 3 Tablespoons Parsley, Freshly Chopped. 1- 1/4 cup Grated Parmesan Cheese, Divided. Salt And Pepper, to taste. 1- 1/2 cup Pasta Sauce.

Bring a pot of water to a boil, put the noodles in and cook the noodles according to package instructions for al dente (still a bit of a bite to them). Drain off the water and let noodles cool down. Then lay them out on your work surface. Cut them in half so that you have 18 mini noodles. Set aside while you prepare the filling. Preheat the oven to 350 F. In a medium bowl, combine the ricotta cheese, egg, basil, rosemary, and parsley. Add 1 cup of freshly grated Parmesan cheese (or Romano, or Asiago), and mix well. Add salt and pepper to taste. Spread 1/2 cup of sauce into an 8 by 13 inch baking dish, and then assemble the rolls. To assemble the rolls, lay down one (half) noodle, and add about 2-3 tablespoons of the cheese mixture down the length of the noodle. Roll it up, and lay it seam-side-down in the baking dish. Continue until youve used up all of the noodles and cheese. Top with the remaining sauce and sprinkle with the remaining 1/4 cup Parmesan. Bake at 350 F for 35 to 40 minutes.

lasagna noodles. ricotta cheese. egg. basil. rosemary. parsley. parmesan cheese. salt and pepper. pasta sauce.

http://tastykitchen.com/recipes/main-courses/lasagne-rolls/

Iron Chef Winner's Japanese-Style Hamburgers

14 ounces ground beef. 12 teaspoon salt, to taste. ground black pepper. 12 onion, chopped fine. vegetable oil (for frying). 1 egg. 14 cup milk. 1 cup breadcrumbs. 23 cup water. 3 tablespoons ketchup. 1 tablespoon sake. 2 tablespoons Worcestershire sauce. 1 tablespoon soy sauce. 1 tablespoon butter.

In a mixing bowl, season ground beef to taste with salt and pepper. Heat a small amount of oil in saute pan and cook onion until tender. In a small bowl, beat egg lightly; add milk, mixing well. Stir in breadcrumbs and allow to rest. Add onions and breadcrumbs to ground beef, working ingredients together with your hands. Divide meat into fourths, and make a patty; toss back and forth to force air out. Shape into burger shape. Heat small amount of oil in skillet and cook burgers; cover pan, and simmer on medium-high heat until burgers cook done; then remove lid, reduce heat to medium, and cook till water disappears. Remove from pan. Add 2/3 cup water, ketchup, sake, Worcestershire sauce, soy sauce, and butter to pan; bring to boil. Simmer till thickened. Spoon sauce over burgers on plate.

ground beef. salt. ground black pepper. onions. vegetable oil. egg. milk. breadcrumbs. water. ketchup. sake. Worcestershire sauce. soy sauce. butter.

http://www.food.com/recipe/iron-chef-winners-japanese-style-hamburgers-29000

Pop It Up: A Cinnamon-Sugar Popcorn

8 cups popped popcorn. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon salt. 4 tablespoons (1/2 stick) butter, melted.

Pour the popcorn into a large bowl and remove any unpopped kernels. In a small bowl, mix together the sugar, cinnamon and salt. Drizzle the butter over the popcorn. Sprinkle with the cinnamon sugar and gently toss to coat. Serve immediately.

popped popcorn. granulated sugar. ground cinnamon. salt. butter.

http://www.foodrepublic.com/recipes/pop-it-up-a-cinnamon-sugar-popcorn-recipe/

Slow Cooker Korean Pulled Chicken

1- 1/2 pound Boneless, Skinless Chicken Breasts. 1/2 teaspoons Salt. 1 teaspoon Sesame Oil. 1 Tablespoon Honey. 13 cups Soy Sauce. 3 cloves Garlic, Finely Chopped. 1 Tablespoon Finely Chopped Ginger. 2 Green Onions, Chopped. 2 teaspoons Sesame Seeds.

Season chicken breasts with salt and place them in the slow cooker. In a small bowl, mix together sesame oil, honey, soy sauce, garlic and ginger. Pour mixture over chicken. Cook chicken on high for 4 hours or on low for 68 hours. Shred chicken and return to slow cooker to coat it in cooking liquid. Serve with a slotted spoon and top with chopped green onion and a sprinkle of sesame seeds if desired.

salt. sesame oil. honey. soy sauce. garlic cloves. ginger. green onions. sesame seeds.

http://tastykitchen.com/recipes/main-courses/slow-cooker-korean-pulled-chicken/

Dark Chocolate Chip Oat Cookies

150 grams Softened Butter. 150 grams Light Brown Sugar. 1 Egg. 100 grams Rolled Oats. 1 Tablespoon Milk. 1 teaspoon Vanilla Extract. 125 grams Plain Flour. 1 Tablespoon Cocoa Powder. 1/2 teaspoons Baking Powder. 75 grams Dark Chocolate, Broken Into Pieces.

1. Grease 2 large baking sheets and preheat oven to 180 degrees C. 2. In a large bowl beat butter and sugar until light and fluffy. Beat in the egg. Add oats, milk and vanilla extract and beat until combined. 3. Mix in the flour, cocoa powder and baking powder. Fold in the chocolate pieces. 4. Place spoonfuls of the biscuit mixture on the prepared baking sheets leaving about 2 inches between them. Move the tray into the freezer for about 10 minutes. 5. Bake for about 15-17 minutes or until the biscuits have slightly risen, but are still soft to the touch. Transfer to a wire rack to let the biscuits cool completely. Adapted from The Sweet Treats Collection book by Love Food.

butter. light brown sugar. egg. rolled oats. milk. vanilla extract. plain flour. cocoa powder. baking powder. dark chocolate.

http://tastykitchen.com/recipes/desserts/dark-chocolate-chip-oat-cookies/

Lebanese Zaatar (Za'atar) Bread

3 cups warm water. 1 (.25 ounce) package yeast. 1 teaspoon salt. 1 teaspoon white sugar. 8 cups all-purpose flour. 2 cups whole wheat flour, or more if needed. 2 cups olive oil. 1 cup corn oil. 2 cups fresh za'atar.

Preheat oven to 350 degrees F (175 degrees C). Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes). Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets. Bake in the preheated oven until lightly browned, about 25 minutes.

warm water. yeast. salt. white sugar. all - purpose flour. olive oil. corn oil. za'atar spice mix.

http://allrecipes.com/recipe/lebanese-zaatar-zaatar-bread/

Chicken Florentine

34 cup dry breadcrumbs. 14 cup parmesan cheese. 3 whole skinless chicken breasts, boned and split. 12 cup green onion, sliced. 2 tablespoons butter. 2 tablespoons flour. 1 cup milk. 1 (10 ounce) package frozen spinach, thawed, chopped.

Combine bread crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly. Arrange in baking dish. In a saucepan, cook onion in butter until tender. Blend in flour. Stir in milk all at once. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir in spinach. Spoon spinach mixture over chicken and sprinkle with rest of crumb mixture. Bake uncovered at 350F for 40-45 minutes.

dry breadcrumbs. parmesan cheese. whole skinless chicken breasts. green onions. butter. flour. milk. frozen spinach.

http://www.food.com/recipe/chicken-florentine-3288

Pizza Spaghetti Casserole (Oamc)

12 ounces uncooked spaghetti. 12 teaspoon salt. 1 (1 lb) packagemild ground turkey or 1 (1 lb) package pork sausage. 2 ounces turkey pepperoni, cut in half (about 30). 1 (26 ounce) jartomato-and-basil pasta sauce (use more if you like). 14 cup grated parmesan cheese. 1 cup shredded italian three-cheese blend (another cup won't hurt!). 1 (6 1/2 ounce) can sliced mushrooms, and stems drained (optional). sliced green olives (optional). black olives (optional). onion, green peppers (optional).

Cook spaghetti with 1/2 teaspoons salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. (If you are adding onions and or green peppers cook them along with the sausage) Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage (add any additional veggies etc at this time as well.) Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil. Bake at 350 for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown. For OAMC: Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.

spaghetti. salt. pork sausage. turkey pepperoni. pasta sauce. parmesan cheese. three - cheese blend. sliced mushrooms. green olives. black olives. onions.

http://www.food.com/recipe/pizza-spaghetti-casserole-oamc-394537

Peanut Butter-Chocolate Chip Banana Bread

2 12 cups all-purpose flour. 12 cup sugar. 12 cup packed brown sugar. 1 tablespoon baking powder. 34 teaspoon salt. 14 teaspoon cinnamon. 2 large bananas, mashed. 1 cup skim milk. 34 cup peanut butter. 1 teaspoon vanilla. 1 egg. 1 cup milk chocolate chips.

In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Pour batter into two greased loaf pans. Bake at 350 F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

all - purpose flour. sugar. brown sugar. baking powder. salt. cinnamon. bananas. skim milk. peanut butter. vanilla. egg. milk chocolate chips.

http://www.food.com/recipe/peanut-butter-chocolate-chip-banana-bread-216599

Spiced cranberry and apple crumble recipe

175 g (6.2oz) plain flour. 110 g (3.9oz) unsalted butter, chilled. 50 g (1.8oz) demerara sugar, plus an extra 2-3 tablespoons. 1 pinch of salt. 750 g (26.5oz) Bramley apples or other sharp cooking apples. 175 g (6.2oz) fresh or frozen cranberries. 1 orange, juice and zest only. 0.5 tsp ground cinnamon. 0.5 tsp ground allspice. 1 good grating of nutmeg.

Heat the oven to 200C/400F/gas mark 6. Sieve the flour and put it into a bowl. Cut in the butter, and using the tips of your fingers rub it together with the flour, lifting it high out of the bowl every now and again, until you have what looks like coarse breadcrumbs. The coarser the crumb, the crumblier the crumble. Mix in 50g of the demerara sugar and a pinch of salt with your hands, then set aside. Peel, core and slice the apples, and pop the pieces into another bowl. Add the cranberries, orange zest and juice, the spices and the remaining demerara sugar. Mix together well and place in a lightly buttered ovenproof dish. Cover with the crumble mixture and cook in the oven for 35 minutes. Serve crisp and bubblin'.

plain flour. unsalted butter. demerara sugar. salt. apples. frozen cranberries. orange. ground cinnamon. ground allspice. nutmeg.

http://www.lovefood.com/guide/recipes/18173/spiced-cranberry-and-apple-crumble

Chicken Cordon Bleu for the GT Express 101 Machine

2 (8 ounce) boneless skinless chicken breasts. 2 slices ham. 2 slices swiss cheese. nonstick cooking spray. 2 -3 tablespoons italian-flavored breadcrumbs.

.Make a pocket in each chicken breast. Fold a slice of cheese in each slice of ham and place one inside each chicken breast. Spray the chicken with nonstick cooking spray and coat each with bread crumbs. Carefully fit the stuffed chicken into the wells. Cook 20 minutes. Serve topped with hollandaise, bearnaise or your favorite sauce, if desired.

boneless skinless chicken breasts. ham. swiss cheese. nonstick cooking spray. Italian seasoned breadcrumbs.

http://www.food.com/recipe/chicken-cordon-bleu-for-the-gt-express-101-machine-491498

Pierogies and Cabbage

1/4 pound bacon, diced. 1/2 small head cabbage, chopped. 1 large onion, thinly sliced. 2 tomatoes, chopped. 1 tablespoon vegetable oil. 2 teaspoons white wine vinegar. 1/2 teaspoon white sugar. 1/2 teaspoon salt. 1 (16 ounce) package frozen potato and cheese filled pierogies, thawed.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside. Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes. Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes. Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

bacon. cabbage. onion. tomatoes. vegetable oil. white wine vinegar. white sugar. salt. pierogies.

http://allrecipes.com/recipe/pierogies-and-cabbage/

Tomato Basil Smoothie

1 cup fresh spinach leaves. 1/2 large tomato, cut into chunks. 1/2 cup frozen mango chunks. 1/2 cup ice cubes. 2 large fresh basil leaves.

Blend spinach, tomato, mango, ice, and basil leaves together in a blender until smooth.

fresh spinach leaves. tomatoes. frozen mango chunks. ice cubes. fresh basil leaves.

http://allrecipes.com/recipe/tomato-basil-smoothie/

One Bowl Chocolate Cake

3 cups flour. 1 12 cups water. 3 teaspoons baking soda. 1 12 teaspoons vanilla. 1 12 cups sugar. 7 12 tablespoons cocoa. 1 12 cups salad dressing (NOT Mayo).

Sift flour sugar soda and cocoa into a bowl. Add water, salad dressing, and vanilla. Beat 2 minutes with a hand mixer on medium speed. Pour into a greased and floured 9x13 pan. Bake 25 to 30 minutes in a 350 degree oven.

flour. water. baking soda. vanilla. sugar. cocoa. salad dressing.

http://www.food.com/recipe/one-bowl-chocolate-cake-57160

Raisin Apricot Quarkcake

2 quarts warm water. 3 cups nonfat dry milk powder. 12 cup buttermilk or 12 cup yogurt. 14 rennin tablets (or 3 drops liquid rennet). 13 cup raisins. 14 cup white wine. 3 eggs, separated. 6 tablespoons butter, at room temperature. 12 cup sugar. 3 tablespoons flour. 1 cup sour cream. 14 teaspoon cream of tartar. 1 pinch salt. 4 fresh apricots, sliced. 1 lb phyllo dough. 14 cup butter, melted.

The night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water stir in buttermilk and rennet Cover and allow to stand overnight (5 to 10 hours) in a warm place Drain liquid (called whey) from the curds Wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible Chill well Soak raisins in white wine for 30 minutes Beat egg yolks, butter and sugar together until smooth Add cheese, flour, and sour cream Drain raisins and stir into cheese mixture In a separate bowl, Beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks Fold cheese mixture into egg whites Line a springform pan with phyllo, brushing layers with melted butter; trim edges Spoon filling into pastry Top with apricot slices Bake at 350 degrees for 1 1/4 hours Let cool before serving

warm water. nonfat dry milk powder. buttermilk. rennin tablets. raisins. white wine. eggs. butter. sugar. flour. sour cream. cream of tartar. salt. fresh apricots. phyllo dough. butter.

http://www.food.com/recipe/raisin-apricot-quarkcake-116411

Grilled Roasted Vegetable Salad

8 ounces green beans, cut into 1 1/2 inch pieces. 1 head garlic. 2 lbs tiny new potatoes, quartered. 2 medium sweet red peppers, cut into large chunks. 4 green onions, sliced. salt, to taste. pepper, to taste. 14 cup chicken broth. 14 cup balsamic vinegar. 2 tablespoons olive oil. 1 teaspoon snipped fresh rosemary.

Preheat oven to 400 degrees. Cook green beans in boiling water for 3 minutes, and drain. Place green beans in ice water to cool, drain and set aside. Peel away the dry outer layers of skin from the head of garlic, leaving skins, and cloves intact. Cut off the pointed top 1/4 inch, leaving bulb intact, but exposing tops of individual cloves. Place garlic head, cut side up, in a shallow roasting pan. Add green beans, potatoes, sweet peppers, and green onions. Sprinkle with salt, and black pepper. Drizzle chicken broth over all. Roast uncovered, for 1 hour, and cool slightly. For the dressing, squeeze out the garlic paste, from individual cloves into a bowl, add vinegar, olive oil, and rosemary, and stir to combine. Transfer roasted vegetables to a bowl, add dressing and toss to coat. Serve warm, or cover and chill for 4-6 hours.

green beans. garlic. tiny new potatoes. sweet red peppers. green onions. salt. pepper. chicken broth. balsamic vinegar. olive oil. fresh rosemary.

http://www.food.com/recipe/grilled-roasted-vegetable-salad-457756

4 Salad Dressings

2 tablespoons fat-free mayonnaise (97% fat free). 12 teaspoon lemon zest (finely grated). 1 tablespoon lemon juice (freshly squeezed). 2 teaspoons red wine vinegar. 1 tablespoon boiling water. black pepper (freshly ground to taste). 1 teaspoon chives (freshly chopped). 1 teaspoon orange zest (finely grated). 1 tablespoon orange juice (freshly squeezed). 1 tablespoon lemon juice (freshly squeezed). 12 teaspoon extra virgin olive oil. 1 teaspoon coarse grain mustard (wholegrain mustard specified). 1 tablespoon parsley (finely chopped). black pepper (freshly ground to taste). 1 tablespoon lime juice (freshly squeezed). 1 tablespoon apple juice (100% juice). 2 teaspoons soy sauce (salt-reduced). 1 teaspoon sesame oil. 2 teaspoons sesame seeds. 12 teaspoon coriander (fresh chopped). 14 teaspoon chili (red fresh or to taste). 1 tablespoon apple juice (100% juice). 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. black pepper (freshly ground to taste).

CREAMY DRESSING - mix first 6 ingredients in a small bowl and then stir in chives. CITRUS DRESSING - whisk all ingredients till combined in a small bowl. ASIAN DRESSING - whisk together lime juice, apple juice, salt-reduced soy sauce and sesame oil and then stir in fresh coriander and chilli. APPLE AND MUSTARD DRESSING - whisk together apple juice, balsamic vinegar and Dijon mustard in a small bowl and then season with freshly ground black pepper.

fat - free mayonnaise. lemon zest. lemon juice. red wine vinegar. boiling water. black pepper. chives. orange zest. orange juice. lemon juice. extra virgin olive oil. coarse grain mustard. parsley. black pepper. lime juice. apple juice. soy sauce. sesame oil. sesame seeds. coriander. chili. apple juice. balsamic vinegar. Dijon mustard. black pepper.

http://www.food.com/recipe/4-salad-dressings-474044

Coconut Pots De Creme

4 cups heavy cream. 1 vanilla bean, split in half. 1 cup Coco Lopez (coconut cream). 2 cups fresh coconut. 10 egg yolks.

Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated. Strain the liquid into a pitcher. Fold in the fresh coconut. Place eight (3/4 cup) pot de creme cups or ramekins in a roasting pan. Fill the cups or ramekins to the rim with the custard. Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake @ 300 for 1 to 1 1/2 hours or until set. Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder.

heavy cream. vanilla bean. Coco Lopez. fresh coconut. egg yolks.

http://www.food.com/recipe/coconut-pots-de-cr-me-237431

Creamy Chicken Enchiladas

1 (10 ounce) can cream of chicken soup. 1 cup picante sauce. 1 cup sour cream. 2 teaspoons chili powder. 2 cups shredded colby-monterey jack cheese. 6 flour tortillas. 2 cups chicken, cooked and cubed. 1 diced tomato. 12 cup chopped green onion.

Mix together soup, picante sauce, chili powder, sour cream and 1 1/2 cups of cheese. Put 1 cup of this mixture in separate bowl. Add chicken to remaining mix. Place heaping spoonful of chicken and soup mixture on each tortilla shell, roll up and place seam side down in greased 9 x 13 pan. Top with remaining soup mixture, tomatoes, green onions and remaining cheese. Bake, uncovered, at 350F for 20 to 25 minutes or until heated through.

cream of chicken soup. picante sauce. sour cream. chili powder. colby - monterey jack cheese. flour tortillas. chicken. diced tomato. green onions.

http://www.food.com/recipe/creamy-chicken-enchiladas-356110

Green Beans With Lemon

1 lb fresh green beans. 2 tablespoons unsalted butter, melted. 1 tablespoon lemon zest, minced. 1 12 teaspoons fresh lemon juice. 14 teaspoon salt. 12 teaspoon lemon pepper.

Cut beans into 2" to 3" lengths then steam them for about 10 minutes or until just tender. Meantime, mix butter, zest, lemon juice, salt & lemon pepper, then combine with steamed beans & toss to coat.

fresh green beans. unsalted butter. lemon zest. fresh lemon juice. salt. lemon pepper.

http://www.food.com/recipe/green-beans-with-lemon-454753

Birthday Dinner Meatloaf

1 egg. 12 cup milk. 1 -2 cup shredded cheddar cheese (to your liking). 14 cup chopped onion (I have never made it with onion). 12 cup quick-cooking oats. 1 teaspoon salt. 13 cup barbecue sauce (any will do, you can omit this, but I find it adds a special flavor). 1 lb ground beef. 23 cup ketchup (sauce ingredients). 12 cup packed brown sugar (sauce ingredients). 1 12 teaspoons mustard (sauce ingredients). cooked rice, to spoon meat loaf over.

In a bowl, beat the eggs and milk. Stir in the cheese, onion, oats and salt. Add the meat and BBQ sauce and mix WELL with your hands. Shape into 6 equal size loaves (they will be round) and place in a greased (with PAM) 8 X 8 inch pan or glass dish. Sauce: Combine all sauce ingredients and stir well. Spoon sauce over each loaf so it is well covered. Leave a little sauce for putting over the rice. Bake uncovered at 350 degrees for 45 minutes. Serve over rice -- ENJOY! **I always double the sauce ingredients so I can have extra to pour over the rice after it is cooked.

egg. milk. shredded cheddar cheese. onions. quick - cooking oats. salt. barbecue sauce. ground beef. ketchup. brown sugar. mustard. cooked rice.

http://www.food.com/recipe/birthday-dinner-meatloaf-360255

Slow Cooker Honey Garlic Chicken

1 tablespoon vegetable oil. 10 boneless, skinless chicken thighs. 3/4 cup honey. 3/4 cup lite soy sauce. 3 tablespoons ketchup. 2 cloves garlic, crushed. 1 tablespoon minced fresh ginger root. 1 (20 ounce) can pineapple tidbits, drained with juice reserved. 2 tablespoons cornstarch. 1/4 cup water.

Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

vegetable oil. boneless skinless chicken thighs. honey. light soy sauce. ketchup. garlic cloves. fresh gingerroot. pineapple tidbits. cornstarch. water.

http://allrecipes.com/recipe/slow-cooker-honey-garlic-chicken/

Herb Buttermilk Biscuits

2 cups sifted all-purpose flour. 1 tablespoon baking powder. 1 pinch salt. 1 1/2 teaspoons white sugar. 1 1/2 teaspoons dried thyme. 1 1/2 teaspoons dried savory. 1 teaspoon kelp powder. 1 tablespoon dried parsley. 1 tablespoon dried basil. 1/3 cup unsalted butter, softened. 3/4 cup buttermilk.

Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet. Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

all - purpose flour. baking powder. salt. white sugar. dried thyme. dried savory. kelp powder. dried parsley. dried basil. unsalted butter. buttermilk.

http://allrecipes.com/recipe/herb-buttermilk-biscuits/

Meaty Thick Man Chili

5 pounds lean ground beef. 2 (10 ounce) cans tomato sauce. 1 (15 ounce) can kidney beans, rinsed and drained. 1 green bell pepper, seeded and chopped. 1 red bell pepper, seeded and chopped. 1 medium onion, chopped. 2 cloves garlic, chopped. 3/4 cup chili powder. 1 cup water.

Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

lean ground beef. tomato sauce. kidney beans. green bell pepper. red bell pepper. onion. garlic cloves. chili powder. water.

http://allrecipes.com/recipe/meaty-thick-man-chili/

Ultimate Holiday Biscotti (Chocolate Mint Biscotti)

2 14 cups all-purpose flour. 1 12 teaspoons baking powder. 34 teaspoon salt. 6 tablespoons butter, room temperature. 34 cup sugar. 2 large eggs. 2 teaspoons vanilla extract. 1 cup Andes peppermint crunch baking chips. 1 (10 ounce) packagegood quality semi-sweet chocolate chips (used for topping).

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or tin foil. Sift first 3 ingredients into medium bowl. Using food processor or electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Stir in extract. Mix in flour mixture just until blended. Stir in peppermint crunch chips. Turn dough out onto lightly floured surface. (Dough will feel very sticky). Flour hands before handling dough. Divide dough in half. Roll each half into 15-inch log (about 1 1/4 inches wide). Carefully transfer logs to a prepared baking sheet, spacing 3 inches apart. Bake logs until almost firm to touch but still pale, 25-30 minutes Cool logs on baking sheet 10 minutes. Carefully transfer logs to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise diagnally into 1/2 inch thick slices. Place slices, cut side down, on prepared cookie sheet. Bake until firm and golden, about 9 minutes. Turn biscotti over and cook approximately another 9 mins or until just turning golden. Transfer biscotti to racks and cool. GARNISH: Melt chocolate. ( I put the chips in a microwavable bowl and heat for about 1 minute constantly watching. I then stir and if chocolate needs more melting I ad another 30 secs. until chocolate is melted.) (DO NOT OVER COOK or chocolate will become dry and hard and burnt! ). Dip 1 long side of each biscotti into melted chocolate. Place cookies on wax paper or tin foil and let stand until chocolate is firm.

all - purpose flour. baking powder. salt. butter. sugar. eggs. vanilla extract. Andes peppermint crunch baking chips. semi - sweet chocolate chips.

http://www.food.com/recipe/ultimate-holiday-biscotti-chocolate-mint-biscotti-344709

Garlic Chicken and Grapes With Special Sauce

3 tablespoons Dijon mustard. 3 tablespoons soy sauce. 2 tablespoons honey. 2 tablespoons white wine vinegar. 2 garlic cloves, minced. 2 tablespoons vegetable oil. 3 lbs boneless skinless chicken breast halves. 1 tablespoon sesame seeds. 2 cups green seedless grapes.

Combine mustard, soy sauce, honey and vinegar. Set sauce aside. In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down. If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Dijon mustard. soy sauce. honey. white wine vinegar. garlic cloves. vegetable oil. boneless skinless chicken breast halves. sesame seeds. green seedless grapes.

http://www.food.com/recipe/garlic-chicken-and-grapes-with-special-sauce-177553

Meat and (Sweet) Potatoes

1 pound Ground Turkey Sausage. 1/4 whole Onion, Diced. 1/4 whole Bell Pepper, Any Color, Diced. 1 pound Sweet Potato. 3/4 cups Glog, Other Spiced Wine, Or Red Wine. 1/2 teaspoons Allspice. 1/2 teaspoons Black Pepper. 18 teaspoons Sea Salt.

Cook the ground turkey, onion, and bell pepper together over medium heat in a large skillet until the turkey is done (no longer pink). Ive used red and green bell peppers, and both taste great. If a lot of grease cooks out of the meat, drain it off. Scrub the potato and then slice it into 1/8 to 1/4 inch thick slices. I prefer to leave the skin on; just cut out the bad spots. Add the potato, glog, allspice, black pepper, and salt to the meat skillet, cover, and cook on medium-low until the potatoes are tender (approximately 30 minutes). Cooking time will vary depending on how tender you like your potatoes.

turkey sausage. onion. bell pepper. sweet potatoes. red wine. allspice. black pepper. sea salt.

http://tastykitchen.com/recipes/main-courses/meat-and-sweet-potatoes/

Best Oven Baked Chicken

1/2 cup water. 1/2 cup ketchup. 1 large onion, halved and sliced. 1/4 cup low sodium soy sauce. 2 tablespoons Worcestershire sauce. 1 tablespoon extra-virgin olive oil. 1 tablespoon honey, or more to taste. 1 tablespoon all-purpose flour. 1/2 teaspoon garlic powder. 1/8 teaspoon ground black pepper. 1/8 teaspoon poultry seasoning. 1 (4 to 6 pound) whole chicken.

Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid. Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C). Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.

water. ketchup. onion. low sodium soy sauce. Worcestershire sauce. olive oil. honey. all - purpose flour. garlic powder. ground black pepper. poultry seasoning. whole chickens.

http://allrecipes.com/recipe/best-oven-baked-chicken/

Spicy Chickpea Soup

2 teaspoons Olive Oil. 1/2 cups Onion, Chopped. 6 cloves Garlic, Finely Minced. 1 teaspoon Ground Cinnamon. 1 teaspoon Ground Cumin. 1 teaspoon Paprika. 1/2 teaspoons Cayenne Pepper (can Use More If You Want More Kick!). 1 can (15oz. Can) Diced Tomatoes (with Liquid). 3 cans (15oz. Cans) Chickpeas, Drained And Rinsed. 4 cups Vegetable Broth, Low Sodium. 1 teaspoon Granulated Sugar. 1/4 teaspoons Salt. 1/4 teaspoons Black Pepper. 5 ounces, fluid Frozen Chopped Spinach.

Start by heating olive oil in a large pot over medium high heat. Add the onions and garlic and cook 5-10 minutes until softened. Add the spices (cinnamon, cumin, paprika and cayenne pepper) and stir. Add the diced tomatoes and chickpeas, vegetable broth and sugar and stir. The chickpeas should be submerged. You can add water to if needed so that the chickpeas are totally covered, but you shouldnt need to do this. Season with salt and pepper. Bring to a simmer, then lower the heat and let it cook uncovered for 45 minutes. After that time has passed, mash the chickpeas in the pot with a potato masher to help thicken the soup. Stir in the frozen spinach and let it heat through and break apart so it evenly distributes in the soup. Ladle into bowls and enjoy. Optional garnishes: dollop of Greek yogurt, roasted chickpeas, drizzle of olive oil, freshly chopped cilantro or parsley. Recipe adapted from Dave Lieberman.

olive oil. onions. garlic cloves. ground cinnamon. ground cumin. paprika. cayenne pepper. diced tomato. chickpeas. vegetable broth. granulated sugar. salt. black pepper. frozen chopped spinach.

http://tastykitchen.com/recipes/soups/spicy-chickpea-soup/

1 Dozen Snickerdoodles

3 Tablespoons Unsalted Butter, Softened. 2 Tablespoons Cream Cheese, Softened. 1/2 cups Plus 2 Tablespoons Sugar, Divided Use. 1 whole Large Egg. 3/4 cups Plus 2 Tablespoons Flour. 1 teaspoon Cream Of Tartar. 1/2 teaspoons Baking Soda. 18 teaspoons Salt. 2 teaspoons Ground Cinnamon.

Preheat the oven to 350 F and line a baking sheet with parchment paper or a Silpat. Set aside. In a medium bowl, beat together with an electric mixer the butter, cream cheese and 1/2 cup of the sugar. Beat until well-mixed and fluffy, about 1 minute. Next, beat in the egg. Set aside. In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter and sugar mixture and beat until just combined. In a shallow bowl, add the remaining 2 tablespoons of sugar and cinnamon. Scoop a heaping tablespoon of the dough, roll it between your palms lightly, then roll it in the cinnamon-sugar mixture. Space the dough balls evenly on the baking sheet, then bake for 9-12 minutes. Remove from oven and let the cookies cool on the baking sheet for 1 minute. Then move to a wire rack to cool completely.

unsalted butter. cream cheese. sugar. egg. flour. cream of tartar. baking soda. salt. ground cinnamon.

http://tastykitchen.com/recipes/desserts/1-dozen-snickerdoodles/

7-Up Cake 2

1 (18 ounce) box lemon cake mix. 1 (3 1/2 ounce) package instant pineapple pudding. 4 eggs. 34 cup oil. 1 (10 ounce) bottle 7-Up soda. 2 eggs. 1 (8 ounce) can crushed pineapple, undrained. 12-1 cup butter or 12-1 cup margarine. 1 cup coconut.

Mix all cake ingredients together and bake at 350 for 30 to 35 minutes. Mix all icing ingredients together and cook over medium heat until thick. Pour over cake while still hot.

lemon cake mix. instant pineapple pudding. eggs. oil. 7 - Up soda. eggs. crushed pineapple. butter. coconut.

http://www.food.com/recipe/7-up-cake-2-14087

Garlic and Herb Marinade

1/3 cup water. 1/3 cup vinegar. 1/3 cup vegetable oil. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried Italian-style seasoning. 1 teaspoon poultry seasoning. 1 teaspoon dried rosemary, crushed. 1 teaspoon salt. 1 teaspoon ground black pepper.

In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

water. vinegar. vegetable oil. garlic cloves. dried thyme. Italian herb seasoning. poultry seasoning. dried rosemary. salt. ground black pepper.

http://allrecipes.com/recipe/garlic-and-herb-marinade/

Chef John's Poached Eggs

1 teaspoon champagne vinegar. 1/2 teaspoon salt. 2 eggs, as fresh as possible.

Fill a bowl with ice water. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

champagne vinegar. salt. eggs.

http://allrecipes.com/recipe/chef-johns-poached-eggs/

Hungarian Chicken Paprika

1 whole chicken. 1 -1 12 pint sour cream. 6 chicken thighs. 1 pint whole milk. 2 tablespoons paprika. 1 teaspoon salt. water. 1 tablespoon chicken base. 1 cup unbleached white flour, unsifted. 1 teaspoon salt. 2 eggs.

Sauce procedure: Cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) This step is critical. Cut all chicken pieces in half. This exposes the crucial bone marrow. The more marrow you expose, the better the sauce. I chop the wings into 4 or five pieces. Do not add giblets and neck. In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces. Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. You want just a bit of bubbling. Do so until the chicken is thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I cook the chicken until it is on the verge of falling off the bone. This extracts maximum flavor from the chicken.) Strain mixture to separate liquid and chicken. Place chicken into a warm serving dish. Return liquid to pot, and vigorously mix in sour cream and milk. I use a whisk for this. Carefully bring the sauce to a boil and remove immediately from heat. Failure to remove promptly will result in very messy boiling over! Set burner to it's lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface. Noodles procedure: Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing. Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this. I've never measured how much water I use, but think it's about 1/2 cup plus some. Actually, the consistency is not critical. I'm guessing you've made noodles (or dumplings) like this, and that additional, excruciating explanation is not necessary. Set a Dutch oven (good size pot) 2/3 full of water to boil. At this point, obviously the dough goes into the water. I place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water. They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl. I cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water. Finally: At this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. For serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken. You may want to salt to taste. My wife likes pepper on it. I do not. In any case, Viola! That's it. I really want you to try this, as everyone on both sides of our family loves it. My instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good.

whole chicken. sour cream. chicken thighs. whole milk. paprika. salt. water. chicken base. unbleached white flour. salt. eggs.

http://www.food.com/recipe/hungarian-chicken-paprika-4882

Peanut Butter Cookies

1 14 cups flour. 34 teaspoon baking soda. 14 teaspoon salt. 12 cup butter or 12 cup margarine. 12 cup peanut butter. 12 cup granulated sugar. 12 cup packed brown sugar. 1 egg. 12 teaspoon vanilla extract.

Sift together flour, baking soda, and salt. In a mixer bowl, beat butter for 30 seconds. Add peanut butter and sugars, beating until fluffy. Add egg and vanilla, beating thoroughly. Add dry ingredients to beaten mixture and blend. Shape dough into 1 inch balls and roll in granulated sugar if desired. Place on ungreased cookie sheet and criss-cross by pressing with lines of fork. Bake at 375 degrees for about 10 minutes. Cool on wire rack.

flour. baking soda. salt. butter. peanut butter. granulated sugar. brown sugar. egg. vanilla extract.

http://www.food.com/recipe/peanut-butter-cookies-108599

Choconananut Smoothie

2 cups ice. 2 cups chocolate soy milk. 1 large banana. 2 tablespoons creamy peanut butter, or more to taste.

Blend ice, soy milk, banana, and peanut butter together in a blender until smooth.

ice. soymilk. banana. creamy peanut butter.

http://allrecipes.com/recipe/choconananut-smoothie/

Steak with Lemongrass Peppercorn Sauce

1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers. 2 pounds (1-inch-thick) boneless top loin (New York strip or shell) steaks. 1/3 cup dry vermouth. 1/2 cup reduced-sodium chicken broth. 3/4 cup heavy cream. Coarsely ground black peppercorns.

Finely chop 1/3 cup lemongrass. Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes. Pat steak dry and season with 1 teaspoon salt. Cook, undisturbed, 7 minutes. Turn, then cook 7 to 8 minutes for medium-rare. Transfer to a cutting board. Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute. Add lemongrass, remaining ingredients, and 1/4 teaspoon salt and boil until thickened slightly, 3 to 5 minutes. Serve over steak.

lemongrass. steak. dry vermouth. reduced - sodium chicken broth. heavy cream. black peppercorns.

http://www.epicurious.com/recipes/food/views/steak-with-lemongrass-peppercorn-sauce-243526

Delicious Oatmeal Chocolate Chip Cookies

250 g unsalted butter (soft). 1 cup brown sugar (light or dark). 1 cup white sugar (granulated). 2 large eggs. 2 teaspoons vanilla extract. 3 cups quick-cooking oats. 2 cups all-purpose flour. 12 teaspoon salt. 1 teaspoon baking soda. 1 12 teaspoons cinnamon. 1 cup chocolate chips.

Cream the butter and sugars together in a large bowl(It is suggested that you use a stand mixer or even hand held mixer since the dough is so thick but there is absolutely nothing wrong with the wooden spoon method). Add the eggs one at a time. Then the vanilla. In another bowl combine the oats, flour, soda, salt and cinammon. Gradually add this mixture to the creamed butter and sugars. Then add the chocolate chips. Leave the dough in the fridge for 30 minutes to and hour so that it won't be so sticky when forming dough balls. After the dough has sat in the fridge a while, preheat your oven to 375 F/190C from dough into ping pong sized balls leave in the oven for 10 minutes, I like to turn the pans at the half way mark.

unsalted butter. brown sugar. white sugar. eggs. vanilla extract. quick - cooking oats. all - purpose flour. salt. baking soda. cinnamon. chocolate chips.

http://www.food.com/recipe/delicious-oatmeal-chocolate-chip-cookies-457723

Crunchy Macadamia Nut Chicken over Tropical Fruit Paella

1 cup jasmine rice. 14 cup olive oil, divided. 1 onion, diced. 1 lemongrass, stalk pounded. 1 teaspoon kosher salt. 2 cups chicken stock. 2 tablespoons ginger, peeled and chopped. 1 tablespoon garlic, chopped. 1 large red bell pepper, seeded and diced. 2 tablespoons green onions, chopped, white parts only. 12 cup water chestnut, chopped. 12 small pineapple, peeled and diced (you could use canned and then dice). 1 mango, pitted, peeled and diced. 1 papaya, seeded, peeled and diced. 1 cup mango chutney. 12 cup pineapple, diced (again, you could use canned and then dice). 12 cup mayonnaise (I use Hellmans). 1 cup quick-cooking rolled oats. 34 cup macadamia nuts. 2 tablespoons flour. 1 teaspoon dried thyme. 2 tablespoons grated parmesan cheese. salt & freshly ground black pepper, to taste. 4 boneless skinless chicken breast halves (about 6 oz each). 12 cup unsalted butter, melted (depending on the size of your chicken breasts, you may need more. This amount was enough for us). 14 cup canola oil.

Tropical Fruit Paella:. Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time. Pineapple Chutney Dipping Sauce:. Combine all of the ingredients in a bowl and mix well. Set aside. Chicken:. Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste. Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated. In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain. To Serve:. Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.

jasmine rice. olive oil. onion. lemongrass. kosher salt. chicken stock. ginger. garlic. red bell pepper. green onions. water chestnuts. pineapple. mango. papaya. mango chutney. pineapple. mayonnaise. quick - cooking rolled oats. macadamia nuts. flour. dried thyme. parmesan cheese. salt & freshly ground black pepper. boneless skinless chicken breast halves. unsalted butter. canola oil.

http://www.food.com/recipe/crunchy-macadamia-nut-chicken-over-tropical-fruit-paella-458073