Datasets:

nguyenkhoa

/

recipe1M_v2

like 0

Mexican Lasagna

2 cups frozen whole kernel corn, thawed. 13 cup sliced green onion. 2 teaspoons ground cumin. 2 teaspoons dried oregano. 1 (15 ounce) can black beans, rinsed and drained. 1 (14 1/2 ounce) can diced tomatoes. 1 (4 1/2 ounce) canchopped green chilies. 4 (6 inch) corn tortillas. 1 12 cups reduced-fat Mexican cheese blend, shredded. 6 tablespoons fat free sour cream.

Preheat oven to 400F. Combine first 7 ingredients in a bowl. Place 2 tortillas in an 11 x 7 inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 3/4 cup cheese. Repeat layers, ending with cheese. Bake for 15 minutes. Let stand 2 minutes, then top each serving with 1 tablespoon sour cream.

frozen whole kernel corn. green onions. ground cumin. dried oregano. black beans. diced tomatoes. green chilies. corn tortillas. reduced - fat Mexican cheese blend. fat free sour cream.

http://www.food.com/recipe/mexican-lasagna-153234

Cream of Carrot and Coriander Soup

1 tablespoon oil. 2 small onions, diced. 1 coriander root, chopped finely (cilantro). 200 g canned tomatoes, chopped. 600 g carrots, peeled and sliced. 1 liter chicken stock, plus. 12 cup chicken stock, extra. 14 teaspoon fresh ground black pepper. 12 cup fresh coriander leaves, roughly chopped and loosely packed.. 12 cup cream. salt. pepper.

Heat oil in a large saucepan or stockpot. Add onions and cook until transparent. Add coriander root and cook for 1 minute or until fragrant. Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato. Add chicken stock and pepper and bring to the boil. Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender. Add the extra half a cup of stock to replace liquid lost through evaporation. Add coriander leaves. Blend or process soup until smooth. Add cream, taste and adjust seasoning. For a smoother, velvety soup, press soup through a sieve and reheat before serving.

oil. onions. coriander root. canned tomatoes. carrots. chicken stock. chicken stock. fresh ground black pepper. fresh coriander leaves. cream. salt. pepper.

http://www.food.com/recipe/cream-of-carrot-and-coriander-soup-105146

Bourbon Whiskey BBQ Sauce

1/2 onion, minced. 4 cloves garlic, minced. 3/4 cup bourbon whiskey. 1/2 teaspoon ground black pepper. 1/2 tablespoon salt. 2 cups ketchup. 1/4 cup tomato paste. 1/3 cup cider vinegar. 2 tablespoons liquid smoke flavoring. 1/4 cup Worcestershire sauce. 1/2 cup packed brown sugar. 1/3 teaspoon hot pepper sauce, or to taste.

In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

onion. garlic cloves. bourbon whiskey. ground black pepper. salt. ketchup. tomato paste. cider vinegar. liquid smoke flavoring. Worcestershire sauce. brown sugar. hot pepper sauce.

http://allrecipes.com/recipe/bourbon-whiskey-bbq-sauce/

Bloody Martini

2 12 ounces vodka. splash bloody mary mix. 1 dash lime juice. celery (optional). lime slice (optional). olive (optional).

Pour vodka, Bloody Mary mix and lime juice over ice. Stir to combine and chill. Strain over martini glass, serving it straight up. Garnish with limes, olives, celery.

vodka. bloody mary mix. lime juice. celery. lime slices. olives.

http://www.food.com/recipe/bloody-martini-308394

Mango Peach Chutney

1 large mango, peeled and coarsely chopped. 2 cups fresh peaches or 2 cups frozen peaches, peeled and coarsely chopped. 12 cup unsweetened apple juice. 12 cup cider vinegar. 12 cup packed brown sugar. 1 medium onion, chopped. 2 teaspoons grated fresh gingerroot. 2 teaspoons grated fresh green chili peppers, seeded and minced (about 1 tbls.). 14 teaspoon ground cardamom. 12 teaspoon ground cinnamon. 14 teaspoon salt.

Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil. Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent. Cool or chill before serving. This chutney will keep for several weeks stored in a tightly covered container in the refrigerator. If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.

mango. fresh peaches. unsweetened apple juice. cider vinegar. brown sugar. onion. fresh gingerroot. green chili peppers. ground cardamom. ground cinnamon. salt.

http://www.food.com/recipe/mango-peach-chutney-47554

Puerto Rican Crab

1 tablespoon olive oil. 1 1/2 cups chopped onion. 1/4 cup chopped green bell pepper. 2 garlic cloves, minced. 1/2 teaspoon dried oregano. 1/2 cup tomato sauce. 1/2 cup dry white wine. 1 pound lump crabmeat, picked over. 4 pimiento-stuffed olives, chopped. 1 tablespoon chopped fresh cilantro. 1 teaspoon hot pepper sauce. 4 to 6 small crab shells (optional) or scalloped dishes. 1 lime, cut into wedges.

Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; saute until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.

olive oil. onions. green bell peppers. garlic cloves. dried oregano. tomato sauce. dry white wine. lump crabmeat. pimento stuffed olives. fresh cilantro. hot pepper sauce. crab shells. lime.

http://www.epicurious.com/recipes/food/views/puerto-rican-crab-234781

Apple Pie Wontons with Caramel Dipping Sauce

2 Tablespoons Butter. 3 Apples, Peeled, Cored And Chopped Into Small Pieces. 5 Tablespoons Brown Sugar. 1 teaspoon Cinnamon. 1 pinch Salt. 24 Wonton Wrappers. 1/4 cups Milk. 1 cup Sugar. 1- 1/4 cup Heavy Cream. 1/2 teaspoons Sea Salt. 1- 1/2 teaspoon Vanilla.

Melt the butter in a small saucepan over medium-low heat. Add the apples, brown sugar, cinnamon and salt. Stir until well combined then continue to cook for 1-2 minutes. Remove from heat and set aside. Preheat the oven to 425 F and line 2 baking sheets with parchment paper. Spray the parchment paper with cooking spray. Lay the wonton wrappers on the parchment paper so when youre facing them theyre in the shape of a diamond. Place about 1 tablespoon of the apple mixture in the center of each of the wontons, then brush the edges with milk. Fold the bottom corner of the wonton up to the top corner so it forms a triangle and press the edges together to seal (you can add more milk to the edges to help seal). Brush the top of the wontons with milk. Bake the wontons for 9-12 minutes, or until browned and crisped. For the caramel: In a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy. Gently stir the mixture, moving the unmelted sugar to the hottest parts of the pot. Continue, stirring occasionally, until all the sugar is melted. Meanwhile, heat cream in the microwave or over the stove, until warm (not hot) to the touch. When the sugar is completely melted and has turned a deep golden amber color, remove from heat. Whisk in 1/2 of the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth. Stir in salt and vanilla. If any caramel has hardened, simply place over heat and re-melt it until smooth. Serve the warm apple wontons with warm caramel sauce.

butter. apples. brown sugar. cinnamon. salt. wonton wrappers. milk. sugar. heavy cream. sea salt. vanilla.

http://tastykitchen.com/recipes/desserts/apple-pie-wontons-with-caramel-dipping-sauce/

Honey Black Pepper Chicken Wings

8 chicken wings. 2 red onions, minced. 4 cloves garlic, finely chopped. 1 slice fresh ginger root, minced. water as needed. 2 teaspoons sesame seeds. 1 tablespoon sesame oil. 2 tablespoons dark soy sauce. 2 tablespoons white wine. 1 1/2 tablespoons oyster sauce. 1 tablespoon fresh lemon juice. 3 tablespoons honey. 1 pinch salt. 1 slice fresh ginger root, finely chopped. 4 cloves garlic, finely chopped. 10 black peppercorns, coarsely ground. 4 cups oil for deep frying.

Place wings in a nonporous glass dish or bowl. Blend onions, 4 cloves garlic and 1 slice ginger in a blender, adding water as needed to dilute; rub this mixture into the chicken pieces. In a small bowl, combine the sesame seeds, sesame oil, soy sauce, wine, oyster sauce, lemon juice, honey and salt. Mix well, then stir in 1 slice ginger, 4 cloves garlic and ground peppercorns. Add mixture to chicken and turn to coat; cover dish and refrigerate to marinate for about 30 minutes. Heat oil in a deep skillet or deep fryer; fry chicken in hot oil for about 10 to 15 minutes, or until cooked through and juices run clear.

chicken wings. red onions. garlic cloves. fresh gingerroot. water. sesame seeds. sesame oil. dark soy sauce. white wine. oyster sauce. fresh lemon juice. honey. salt. fresh gingerroot. garlic cloves. black peppercorns. oil.

http://allrecipes.com/recipe/honey-black-pepper-chicken-wings/

Tex-Mex Taco Soup

2 lbs ground beef. 2 garlic cloves, minced (1 teaspoon). 1 (15 ounce) can whole kernel corn (undrained). 1 (15 ounce) can pinto beans (undrained). 1 (15 ounce) can kidney beans (undrained). 1 (28 ounce) jar salsa. 1 (1 1/4 ounce) package taco seasoning. 1 (1 ounce) package ranch dressing mix (I like Hidden Valley). 1 12 cups water (optional). cheddar cheese (to garnish) or Mexican blend cheese, grated (to garnish).

In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well. Add remaining ingredients, except for cheese, and stir. Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours). Serve in bowls, if desired over broken tortilla chips. Top with grated cheese to garnish when serving.

ground beef. garlic cloves. whole kernel corn. pinto beans. kidney beans. salsa. taco seasoning. ranch dressing mix. water. cheddar cheese.

http://www.food.com/recipe/tex-mex-taco-soup-195908

Brandied Strawberry Wine

14 cup honey. 14 cup blood orange juice. 1 tablespoon sugar. 3 tablespoons brandy. 1 cup strawberry, hulled and quartered. 1 cup white wine. ice (optional). 2 strawberries.

In a small saucepan over medium heat, combine the honey, blood orange juice, and sugar and heat until the sugar dissolves. Add the brandy and simmer for about 5 minutes. Add strawberries and continue to simmer for another 5 minutes or until the strawberries have lost their firmness. Remove from heat and let cool. When the stawberry mixture is cool, place in a blender and puree for one minute or until smooth. Add wine and stir. Pour into wine glasses (with ice if desired) and garnish with a ripe strawberry.

honey. blood orange juice. sugar. brandy. strawberries. white wine. ice. strawberries.

http://www.food.com/recipe/brandied-strawberry-wine-282959

Graham Cracker Crust II

16 graham cracker squares, crushed. 1/4 cup butter, melted.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan. Bake in preheated oven for 8 minutes.

graham cracker squares. butter.

http://allrecipes.com/recipe/graham-cracker-crust-ii/

Chicken Salad in Tomato Shells

1 boneless skinless chicken breast. 1 tablespoon butter. 3 drops liquid smoke. 2 tablespoons finely chopped celery. 4 tablespoons thinly sliced green onions. 4 tablespoons Best Foods Mayonnaise. 1 lemon, zest of. 2 teaspoons fresh lemon juice. 18 teaspoon fresh ground black pepper. kosher salt, to taste. 10 -12 small roma tomatoes (or Plum). 12 cup chiffonade arugula. 2 tablespoons almonds, chopped and toasted.

Season chicken breast with salt and pepper. Drizzle a few drops of Liquid Smoke over the chicken. Saute in butter over medium heat until juices are clear; set aside to cool. Cut the chicken into a small dice and set aside. Using a sharp knife, make large 1-inch jagged cuts around each Roma tomato lengthwise. Carefully lift the tops off the tomatoes, scoop out and discard the tomato pulp from both halves, (I use the pulp for pasta or soup), leaving a 1/4-inch-thick shell. Season each shell with Kosher salt and place the shells, cut side down, on paper towels to drain. Let stand for 30 minutes, or cover and refrigerate overnight. You may have to slice a small amount off the bottom of each shell to keep them from tipping on their sides. In a small bowl, combine cooked chicken, celery, and green onion. Stir in mayonnaise, lemon zest, lemon juice, freshly cracked black pepper and Kosher salt to taste. Just before serving, stir in arugula and almonds into the chicken mixture. Spoon some salad into each tomato shell and arrange on a platter. Garnish each tomato shell with additional lemon zest, toasted almonds and a chiffonade of arugula and serve.

boneless skinless chicken breast. butter. liquid smoke. celery. green onions. Best Foods Mayonnaise. lemon. fresh lemon juice. fresh ground black pepper. kosher salt. roma tomatoes. arugula. almonds.

http://www.food.com/recipe/chicken-salad-in-tomato-shells-163691

Your Basic Tossed Salad

2 romaine lettuce hearts. 2 small plum tomatoes, diced. 1 kirby cucumber, seeded and diced. 1 small yellow onions or 12 red onion, chopped. 1 carrot, peeled and shredded. 14 cup extra virgin olive oil (a couple of glugs). 2 -3 tablespoons red wine vinegar. 1 teaspoon sugar. kosher salt. fresh cracked black pepper.

Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste.

romaine lettuce hearts. plum tomatoes. kirby cucumber. yellow onion. carrot. extra virgin olive oil. red wine vinegar. sugar. kosher salt. cracked black pepper.

http://www.food.com/recipe/your-basic-tossed-salad-166868

Tofu with Honey and Cinnamon

1 package (about 12 To 14 Oz. Size) Silken Tofu, Firm Or Soft. 1/4 cups Pure Honey. 2 Tablespoons Olive Oil, Plus More For The Pan. 1/2 cups Vegetable Broth (or As Much As Needed). 1/2 teaspoons Cinnamon.

Remove tofu from package and rinse under cold water. Pat it dry with a paper towel to absorb any extra moisture or liquid. Cut into 1-inch cubes (mine yielded 40) and place into a bowl. Combine honey, oil and vegetable broth in a medium bowl and stir until combined. Pour the honey mixture over the tofu until it covers most of the pieces. Sprinkle the cinnamon on top and let the tofu sit in the marinade for at least 30 minutes. Preheat a pan over medium-high heat and coat it with a drizzle of oil. Place tofu onto pan and cook for 5-7 minutes. Flip each piece to cook the other side and grill until golden and crispy. Serve immediately or store in an airtight container for up to 5 days.

silken tofu. honey. olive oil. vegetable broth. cinnamon.

http://tastykitchen.com/recipes/main-courses/tofu-with-honey-and-cinnamon/

Tuscan Poached Egg

1 egg. 1 slice focaccia bread. 1 slice prosciutto or 1 slice ham. 2 tablespoons chopped tomatoes. 1 ounce shaved parmesan cheese.

Bring 3 inches of water to boil in medium saucepan. Reduce to gentle simmer. Break egg into small dish. Gently slip egg into water. Cook to desired doneness in barely simmering water for 3 to 5 minutes. Remove with slotted spoon and drain on paper towel. Toast bread; place on serving plate. Place slice of prosciutto on bread. Placed poached egg on prosciutto. Top with bruschetta mixture and cheese.

egg. focaccia bread. prosciutto. chopped tomatoes. parmesan cheese.

http://www.food.com/recipe/tuscan-poached-egg-334176

Nutty Apricot Cookies

2 cups confectioners' sugar. 12 cup flour. 12 teaspoon baking powder. 12 cup egg white (3-4). 2 cups pecans, chopped. 12 cup dried apricot, chopped.

In mixing bowl, combine sugar, flour, baking powder and egg whites. Add nuts and apricots; mix well. Drop by spoonsful onto well-greased baking sheets. Bake at 325F for 15-18 minutes. Drizzle tops, if desired, with a mixture of confectioners' sugar, lemon juice, and water.

confectioners' sugar. flour. baking powder. egg whites. pecans. dried apricots.

http://www.food.com/recipe/nutty-apricot-cookies-136807

Tangerine Beef Stir-Fry

3 tangerines. 1/4 c. dry sherry. 2 tbsp. hoisin sauce. 2 tbsp. cornstarch. 2 tbsp. soy sauce. 1 beef flank steak. 5 tsp. vegetable oil. 1 bag broccoli florets. 1 red pepper. 1 tbsp. peeled, grated fresh ginger.

From 1 tangerine, with vegetable peeler, remove peel. With small knife, remove any white pith from peel; slice peel very thinly and set aside. Squeeze 1/2 cup juice from tangerines; stir in sherry and hoisin sauce and set aside. In medium bowl, combine cornstarch, soy sauce, and steak; set aside. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add broccoli, red pepper, ginger, and peel to skillet and cook 3 minutes, stirring, or until vegetables are tender-crisp. Transfer to large bowl. In same skillet, heat 2 teaspoons oil over medium-high heat; add half of beef and cook 2 minutes, stirring, or until lightly browned. Transfer to bowl with broccoli mixture. Repeat with remaining 2 teaspoons oil and beef. Add juice mixture to skillet and heat to boiling; boil 1 minute. Return vegetables and beef to skillet; heat through.

tangerines. dry sherry. hoisin sauce. cornstarch. soy sauce. beef flank steak. vegetable oil. red pepper. fresh ginger.

http://www.delish.com/recipefinder/tangerine-beef-stir-fry-2291

Strawberry Mousse Parfaits

2 (10 ounce) packagesfrozen sweetened sliced strawberries, thawed and undrained. 5 teaspoons cornstarch. 1 (14 ounce) can sweetened condensed milk. 2 tablespoons orange juice. 18 teaspoon red food coloring (optional). 2 cups heavy whipping cream, whipped. fresh strawberries, optional garnish (sliced or whole small). mint leaf, optional garnish.

Place strawberries in a food processor. Cover and process until pureed. In a small saucepan, combine strawberry puree and cornstarch until well blended (no lumps). Bring to a boil, stirring constantly. Cook, stirring frequently, for 2 minutes or until thickened. Transfer to a large heatproof bowl. Cover and refrigerate until chilled. When strawberry mixture is chilled, set aside 1/2 cup. To the remaining mixture, add the sweetened condensed milk, orange juice, and food coloring (if using). Stir until blended. Gently fold in whipped cream. Into each of 12 parfait glasses or cocktail glasses, spoon 1/4 cup cream mixture. Layer each with 4 teaspoons of the reserved strawberry mixture and another 1/4 cup cream mixture. Refrigerate until serving; garnish with strawberries and mint leaves, if desired.

strawberries. cornstarch. sweetened condensed milk. orange juice. red food coloring. heavy whipping cream. fresh strawberries. mint leaves.

http://www.food.com/recipe/strawberry-mousse-parfaits-373476

One pan Mediterranean roast chicken, potatoes and peppers recipe

750 g (26.5oz) Maris Piper potatoes, peeled and quartered. 8 chicken thighs, skinless and boneless. 150 g (5.3oz) diced chorizo or bacon lardons. 1 -2 red, yellow or orange peppers, seeded and cut into wedges. 1 large red onion, peeled and cut into 8 wedges. 3 carrots cut into chunks. 2 stalks rosemary. 1.5 tbsp olive oil (2 tbsp olive oil if not using chorizo or lardons). 1 lemon, juice only. 20 cherry or baby plum tomatoes. 1 large handful of green olives, plain or stuffed with pimiento or anchovies (optional).

Pre-heat the oven to 220 degrees C /fan 200 degrees C/gas 7 while you prepare your vegetables and chicken. Pop the potatoes in a shallow microwaveable dish and pour over 2 tbsp water. Cover with cling film, piercing a hole in the top and microwave on high (based on a 750watt microwave) for 5 minutes. Meanwhile put the chicken, chorizo or lardons (if using), peppers, onion, carrots, rosemary and olive oil in a large roasting tray. Add the partially cooked potatoes and toss everything together so it is coated in olive oil and season with salt and pepper. Squeeze over the lemon juice, season and put in the oven for 30 minutes. After 30 minutes turn everything around in the tray and add the tomatoes (and olives, if using) and return to the oven for a further 15 minutes or until the potatoes are golden and cooked through.

potatoes. chicken thighs. chorizo sausage. orange peppers. red onion. carrots. rosemary. olive oil. lemon. plum tomatoes. anchovy.

http://www.lovefood.com/guide/recipes/22934/one-pan-mediterranean-roast-chicken-potatoes-and-peppers-recipe

Mango Blueberry Muffins With Coconut Streusel

1/4 cup all-purpose flour. 1/4 teaspoon ground cinnamon (optional). 1 tablespoon white sugar. 3 tablespoons sweetened flaked coconut, chopped. 1 pinch salt. 2 tablespoons butter. 1/2 cup unsalted butter. 1 1/4 cups white sugar. 1/2 teaspoon salt. 2 eggs. 1 3/4 cups all-purpose flour. 2 teaspoons baking powder. 1/2 cup buttermilk. 1 cup fresh blueberries. 1/4 cup all-purpose flour. 1 cup mango - peeled, seeded and diced.

Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners. Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

all - purpose flour. ground cinnamon. white sugar. sweetened flaked coconut. salt. butter. unsalted butter. white sugar. salt. eggs. all - purpose flour. baking powder. buttermilk. fresh blueberries. all - purpose flour. mangoes.

http://allrecipes.com/recipe/mango-blueberry-muffins-with-coconut-streusel/

Sugar-Free Low-Carb Chocolate Frosting

13 cups Whipping Cream. 1 teaspoon Vanilla Extract. 1/4 cups Coconut Oil. 2 ounces, weight Unsweetened Baking Chocolate. 1 Tablespoon Cocoa Powder, Unsweetened. 1 teaspoon Liquid Chocolate Stevia. 1/4 cups Butter, Softened.

In the bowl of a stand mixer add whipping cream and vanilla extract. Beat on medium high speed until thickened. Set aside. In a microwaveable bowl melt chocolate and coconut oil together for 1 minute, stir and continue to melt in 1 minute intervals until fully melted. Whisk cocoa powder and chocolate stevia into the melted chocolate. Stir softened butter into chocolate mixture. Add chocolate mixture into the whipped cream and blend until incorporated. Refrigerate until set, about an hour. Makes 1 1/4 cups.

whipping cream. vanilla extract. coconut oil. unsweetened baking chocolate. cocoa powder. stevia. butter.

http://tastykitchen.com/recipes/desserts/sugar-free-low-carb-chocolate-frosting/

Grilled Ham and Asparagus Panini

4 tablespoons butter, melted. 1 teaspoon garlic salt. 1 12 cups mayonnaise. 3 tablespoons pesto sauce. 8 slices Italian bread (sourdough works well too). 34 lb deli ham, shaved. 12 asparagus spears, lightly steamed (Try roasting for a twist). 4 ounces asiago cheese, sliced with a vegetable peeler. 12 cup roasted red pepper, sliced into thin strips.

In a small bowl mix garlic salt and butter together. Brush one side of each of the pieces of bread. In another bowl mix mayo and pesto sauce. Spread mayo/pesto on other side of each slice of bread. Top 1/2 of slices of bread with ham, asparagus spears, red pepper and Asiago. Top with remaining bread slices and cook in a panini grill or in a large skillet with a little extra butter (like you would a grill cheese, pressing down with a heavy pan on top. ). Cook until bread is toasted and sandwich is heated through. Serve with fresh fruits.

butter. garlic salt. mayonnaise. pesto sauce. Italian bread. deli ham. asparagus spears. asiago cheese. roasted red peppers.

http://www.food.com/recipe/grilled-ham-and-asparagus-panini-305461

Muhammara

1/4 cup extra virgin olive oil. 1/2 cup fine dry bread crumbs. 1/2 cup finely chopped walnuts. 4 cloves garlic, mashed into a paste. 3 tablespoons lemon juice. 2 tablespoons pomegranate molasses. 1 teaspoon ground cumin. 1 teaspoon red pepper flakes.

In the container of a food processor or blender, combine the olive oil, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes. Process until smooth. Serve with pita triangles.

extra virgin olive oil. fine dry breadcrumbs. walnuts. garlic cloves. lemon juice. pomegranate molasses. ground cumin. red pepper flakes.

http://allrecipes.com/recipe/muhammara/

Orange Cream Cake I

1 (18.25 ounce) package orange cake mix. 2 (3 ounce) packages orange flavored Jell-O mix. 1 (3.5 ounce) package instant vanilla pudding mix. 1 cup milk. 1 teaspoon vanilla extract. 1 (8 ounce) container frozen whipped topping, thawed.

Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool. In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours. Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

orange cake mix. oranges. vanilla instant pudding mix. milk. vanilla extract. frozen whipped topping.

http://allrecipes.com/recipe/orange-cream-cake-i/

Irish-Style Lamb Stew

1 pound cubed lamb meat. 1 large onion, halved and sliced. 1 pound baking potatoes, peeled and sliced. 1 carrot, peeled and sliced. 1 large stalk celery, sliced. 2 tablespoons chopped fresh parsley. salt and pepper to taste. 2 cups beef stock. 1 tablespoon chopped fresh parsley, for garnish.

Preheat the oven to 325 degrees F (165 degrees C). Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

lamb. onion. baking potatoes. carrot. celery. fresh parsley. salt and pepper. beef stock. fresh parsley.

http://allrecipes.com/recipe/irish-style-lamb-stew/

Fruit Filled Pork Roast

2 Tablespoons Mccormick's Montreal Steak Seasoning. 2 Tablespoons McCormick's Pork Rub. 2 cups Whole Dried Fruit Medley, Chopped (Apples, Apricots, And Plums Are Perfect!). 4 cloves Garlic, Peeled And Minced. 6- 1/2 pounds Lean, Boneless Pork Loin Roast. 4 cups Low Sodium Chicken Stock.

You will also need about 2 feet of butchers twine to tie the roast. 1. Preheat the oven to 300 degrees F. Place a rack into a deep roasting pan, spray the rack with baking spray, and set aside. 2. Mix the seasonings together in a small dish. 3. Roughly chop the dried fruit, and then transfer it to a small bowl. 4. Peel and mince the garlic cloves, and stir it into the chopped fruit until distributed; set the filling aside. 5. Grab a sharp carving knife to create a cavity in the center of the pork loin by inserting the knife in the center of one end of the pork, and wiggling it back and forth to create a 1-inch pocket. 6. Remove the knife, turn the pork loin around, and repeat on the other end. After cuts are made, insert a wooden spoon into the newly created center cavity to ensure that it goes all the way through the pork loin. 7. Use your fingers to grab the fruit filling, and stuff it inside the newly-made cavity. Use the wooden spoon to make sure that the filling is distributed through the entire center of the pork loin. 8. Criss-cross butchers twine around the pork loin at 1-inch intervals, tying at one end to secure. 9. Sprinkle on the seasonings, and rub into the pork; coating on all sides. 10. Place the prepared pork loin on the rack in the prepared roasting pan. 11. Roast the pork for 1 1/2 hours. 12. Pour the chicken stock over the pork and baste with a basting brush. 13. Continue basting the pork over 20 minutes, until pork is done and registers 160 degrees F on a meat thermometer (about an additional 1 hour 15 minutes). 14. Set roast onto a cutting board to rest for 15 minutes. 15. Slice the roast in 1/2-inch thick slices. Serve with any remaining pan juices (if any.) Notes: Recipe can be sized up or down depending on needs. Basic formula per pound is 1/4 cup fruit filling, 1 clove of garlic, roughly 1/3 tablespoon seasonings, and 1/2 cup chicken stock. Cooking times will need to be adjusted, depending on weight of the roast. Slow roast pork for 30 minutes per pound or until a meat thermometer reads 160 degrees F.

McCormick's Montreal Brand steak seasoning. mixed fruit. garlic cloves. low sodium chicken broth.

http://tastykitchen.com/recipes/main-courses/fruit-filled-pork-roast/

Ravioli With Pesto and Roasted Vegetables

cheese ravioli, enough for two servings (or your favorite pasta). 1 12 cups carrots, cut into matchsticks. 12 cup diced tomato. 12 cup green pepper (chopped or thinly sliced). 12 cup red onion, cut into thin slices. 1 12 teaspoons olive oil. cooking spray. salt. fresh ground pepper. 1 12 teaspoons olive oil. 12 cup water. 1 (1/2 ounce) packet pesto sauce, mixture.

Preheat the oven to 425 degrees F. (I cooked our veggies in our toaster oven, first on slow bake, heating them only from the bottom, and then on bake, heating them from the top and bottom, for the last 10 minutes or so. If you don't have this setting on your appliance, you may want to cover them with foil for the first 10 minutes. ). Cut the carrots, tomatoes, pepper and onion. Spray a baking sheet with cooking spray and spread the veggies evenly. Drizzle the veggies with olive oil and sprinkle with a dash of salt and a dash of pepper. Cook the veggies for 10 minutes. Whisk the olive oil, water and pesto mixture together in a small saucepan. Heat on medium-high heat and whisk frequently until the pesto begins to boil. Put a pot on for the ravioli. Has it been 10 minutes yet? Flip the veggies and set the timer for another 10 minutes. When the pesto mixture comes to a boil, turn it down and simmer for 5 minutes, whisking often. When the water is ready for the ravioli, throw it in the pot. The pesto mixture will begin to thicken as the ravioli cooks. After 20-25 minutes total, your veggies, pesto and ravioli should be ready. Drain the ravioli and throw all of the ingredients together in a large bowl. Serve with Parmesan, if desired.

cheese ravioli. carrots. diced tomatoes. green peppers. red onions. olive oil. cooking spray. salt. fresh ground pepper. olive oil. water. pesto sauce.

http://www.food.com/recipe/ravioli-with-pesto-and-roasted-vegetables-455670

Spanish Comfort Food (egg & Sausage Casserole)

34 cup onion, chopped. 2 cloves garlic, finely chopped. 2 tablespoons vegetable oil. 13 cup mixed sweet red and green pepper, chopped. 1 celery rib, chopped. 2 teaspoons fresh basil or 34 teaspoon dried basil. 1 (7 ounce) can tomato sauce. 34 cup canned peas and carrots, drained (14 oz can will give you left overs to use in something else or fresh Peas and Carrots, cooked). 4 -6 red potatoes, cooked,left whole if small or quartered if larger. 10 ounces smoked sausage, cut in 3/4 " pieces (Portuguese Linguica, Spanish Chorizo or sausage of your choice). 2 teaspoons hot paprika. 14 cup white wine. 2 tablespoons lemon juice. 2 -4 eggs (at least one egg per person).

Preheat oven to 375F Saute the onion & garlic in the vegetable oil until the Onion is translucent and the garlic is aromatic apprx 5 minutes Add peppers & celery, cook a further 2 minutes Add tomato sauce, sausage, potatoes & lemon juice Sprinkle in the Paprika Add drained peas & carrots & wine Bring to a simmer Transfer to a casserole dish with a lid You may now continue to finish the dish or refrigerate it until 1 hour before serving bringing it to room temperature before placing it in the oven, If you have made this as a "do-ahead" allow 30 minutes at 375F to heat it to simmering If you are continuing with the recipe without "doing ahead" place the casserole in the 375F oven and bring the contents to a bubbling simmer 5-10 minutes Make a depression for each egg, crack in the eggs, cover and place back in the oven Cook for apprx 10-15 minutes or until the eggs are done to your liking Have one or two eggs on top of the sausage/vegetable mixture on each plate or bring the whole caaserole to the table

onions. garlic cloves. vegetable oil. green peppers. celery rib. fresh basil. tomato sauce. peas and carrots. red potatoes. smoked sausage. hot paprika. white wine. lemon juice. eggs.

http://www.food.com/recipe/spanish-comfort-food-egg-sausage-casserole-116346

Gaelic Iced Coffee

34 ounce Irish whiskey (Jameson). 34 ounce irish cream (Bailey's). 1 12 ounces dark Creme de Cacao. 2 ounces milk. 1 teaspoon instant coffee. whipped cream. green creme de menthe.

In a shaker, combine liqueurs and the instant coffee. Shake like mad to dissolve the coffe crystals. Pour over ice in a tall glass. Top with whipped cream and drizzle creme de menthe on top of the whipped cream. Sip and enjoy!

Irish whiskey. irish cream. dark Creme de Cacao. milk. instant coffee. whipped cream. green creme de menthe.

http://www.food.com/recipe/gaelic-iced-coffee-290614

Hill Country Turkey Chili with Beans

3 tablespoons olive oil. 1 pound ground turkey. 3 cloves garlic, minced. 1 (14 ounce) can beef broth. 1 (28 ounce) can crushed tomatoes. 1 onion, chopped. 1 (15 ounce) can tomato paste. 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL). 1 (15 ounce) can black beans, rinsed and drained.

Heat olive oil in a large pot over medium heat; cook and stir ground turkey and garlic in hot oil until browned completely, 5 to 7 minutes. Pour beef broth over browned turkey mixture, bring to a boil, reduce heat to medium-low, and cook for 20 minutes. Stir crushed tomatoes, onion, tomato paste, and diced tomatoes and green chiles with the turkey mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until thick, about 1 hour. Stir black beans into the chili; cook until the beans are heated through, about 10 minutes more.

olive oil. ground turkey. garlic cloves. beef broth. crushed tomatoes. onion. tomato paste. tomatoes and green chilies. black beans.

http://allrecipes.com/recipe/hill-country-turkey-chili-with-beans/

Ww Strawberry-Vanilla Shake

12 ounce fat-free sugar-free instant vanilla pudding mix. 2 cups strawberries, sliced. 1 cup skim milk. 12 cup plain fat-free yogurt.

Combine all ingredients together ina blender. puree until smooth.

fat - free sugar - free instant vanilla pudding mix. strawberries. skim milk. plain fat - free yogurt.

http://www.food.com/recipe/ww-strawberry-vanilla-shake-301717

Delicious Spinach Salad

8 cups baby spinach leaves. 2 carrots, sliced. 1/4 cup croutons, or as desired. 2 green onions, sliced. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese, or more to taste. 1/4 cup drained and rinsed black beans, or more to taste. 1/4 cup toasted pine nuts. 2 tablespoons extra-virgin olive oil. 2 tablespoons red wine vinegar. 1/2 lemon, juiced. salt and ground black pepper to taste.

Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl. Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

baby spinach leaves. carrots. croutons. green onions. black olives. feta cheese. black beans. pine nuts. olive oil. red wine vinegar. lemon. salt & fresh ground pepper.

http://allrecipes.com/recipe/delicious-spinach-salad/

Green Lantern

1 12 ounces vodka (preferably Stoli but most vodkas will do). 23 ounce coconut rum (Cruzan). 23 ounce melon liqueur (Any will do). 14 ounce blue curacao ("). pineapple juice. Sprite.

Fill glass with pineapple juice and a bit of sprite -- Then -- Enjoy! :).

vodka. coconut rum. melon liqueur. blue curacao. pineapple juice. Sprite.

http://www.food.com/recipe/green-lantern-468988

Apple Turnovers

1 sheet frozen puff pastry, thawed. 1 12 granny smith apples, peeled, cored, and thinly sliced. 14 cup brown sugar, firmly packed. 1 tablespoon all-purpose flour. 1 teaspoon ground cinnamon. 12 teaspoon ground nutmeg. 14 teaspoon ground cloves. 1 egg. 1 tablespoon water. sugar, for sprinkling.

Preheat the oven to 400 degrees. Cut the pastry into 6 equal squares. Place the cut dough on a large baking sheet covered with parchment paper (for easy clean-up) and keep in the refrigerator until ready to fill. Toss the apples, brown sugar, flour, cinnamon, nutmeg and cloves together in a bowl. Allow this to sit for 10 to 15 minutes so that the apples can juice a little. Remove the dough from the refrigerator and portion out the apples onto the dough squares. Place the apples so that they are in the center of one-half of each square on the diagonal. Make an egg wash by beatiing the egg and water together. Brush the sides lightly with the dough wash. Fold the dough over the apples and line up the corners to create triangles. Press to seal. Brush the tops with the egg wash and sprinkle with sugar. Bake for 15 to 20 minutes or until evenly golden.

frozen puff pastry. Granny Smith apples. brown sugar. all - purpose flour. ground cinnamon. ground nutmeg. ground cloves. egg. water. sugar.

http://www.food.com/recipe/apple-turnovers-409492

Melon With Sweet Lime Dressing

3 cups cubed cantaloupe. 3 cups cubed honeydews. 2 tablespoons orange marmalade. 2 tablespoons lime juice. 1 tablespoon honey. 1 teaspoon chopped of fresh mint.

In a large bowl combine cantaloupe and honeydew. In a small bowl, combine remaining ingredients. Pour over fruit; toss gently to coat. Tip: Use a melon baller to give this salad a prettier presentation.

cantaloupe. honeydews. orange marmalade. lime juice. honey. of fresh mint.

http://www.food.com/recipe/melon-with-sweet-lime-dressing-298027

Pasta Poblano

1 pound uncooked linguine. 1 fresh poblano chile pepper, seeded and minced. 1 clove garlic, minced. 1 onion, chopped. 1 1/2 cups heavy whipping cream. 2 tablespoons butter. salt to taste. ground black pepper to taste. 4 ounces shredded mozzarella cheese.

Cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Add the poblano pepper to the boiling water when you add the pasta. Drain water from pasta and remove poblano pepper. Using a blender, puree together the poblano pepper, garlic, onion and cream. In a large saucepan over medium heat, melt the butter. Add the blended sauce and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.

linguine. poblano chile. garlic clove. onion. heavy whipping cream. butter. salt. ground black pepper. mozzarella cheese.

http://allrecipes.com/recipe/pasta-poblano/

Jawaneh (Grilled Chicken Wings With Lemon and Garlic)- Lebanese

3 tablespoons olive oil. 1 lemon, juice of. salt, to taste. black pepper, to taste. 2 -4 garlic cloves, crushed and minced. 16 chicken wings. 2 tablespoons flat leaf parsley, chopped.

Mix olive oil, lemon juice, salt, black pepper, and garlic; pour over chicken wings and let marinate covered for one hour in the fridge. Grill until done aprx. ten minutes. You can also broil them in the oven for about ten minutes or until they are completely done; turning them once. Serve them sprinkled with parsley. Enjoy!

olive oil. lemon. salt. black pepper. garlic cloves. chicken wings. flat leaf parsley.

http://www.food.com/recipe/jawaneh-grilled-chicken-wings-with-lemon-and-garlic-lebanese-397078

Pig Pickin' Cake

1 (18 ounce) box yellow cake mix. 4 eggs. 34 cup salad oil. 11 ounces mandarin oranges, undrained. 16 ounces crushed pineapple, slightly drained. 16 ounces Cool Whip. 3 ounces instant vanilla pudding. coconut. maraschino cherry, if desired.

Mix cake mix, eggs, oil and oranges. Pour into 3 or 4 greased layer cake pans. Bake at 350 degrees for 15 minutes, cool on racks. Mix pineapple, cool whip and pudding. Fill and frost. Decorate with coconut and cherries, or not.

yellow cake mix. eggs. salad oil. mandarin oranges. crushed pineapple. Cool Whip. instant vanilla pudding. coconut. maraschino cherries.

http://www.food.com/recipe/pig-pickin-cake-173916

Potatoes With Hot Sauce

5 medium potatoes, peeled and quartered (5 cups). 1 hard-cooked egg. 2 tablespoons onions, finely chopped. 2 teaspoons green chili peppers, finely chopped. 1 tablespoon cooking oil. 1 tablespoon all-purpose flour. 14 teaspoon salt. 1 (13 ounce) can evaporated milk (1 2/3 cups). 1 cup mozzarella cheese, shredded (4 oz). 1 teaspoon lemon juice. 14 cup peanuts, chopped (optional). 14 cup ripe olives, pitted and sliced (optional).

Potatoes:. In a covered saucepan, cook the potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. Transfer to a serving bowl; keep warm. Meanwhile, separate the egg yolk from the white. Chop the yolk and white separately. Set both aside. Sauce:. In a saucepan, cook the onion and chili pepper in hot oil till tender but not brown. Stir in the flour and salt. Cook and stir for 1 minute. Add the evaporated milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add egg yolk, cheese, and lemon juice, stirring till the cheese is melted. Pour hot sauce over the potatoes. Garnish with hard-cooked egg white, peanuts, and olives, if desired.

potatoes. hard - cooked egg. onions. green chili peppers. cooking oil. all - purpose flour. salt. evaporated milk. mozzarella cheese. lemon juice. peanuts. ripe olives.

http://www.food.com/recipe/potatoes-with-hot-sauce-456022

Chorizo Gravy or Sauce

1 tablespoon butter (or margarine). 12 lb ground chorizo sausage. 14 cup flour. 2 cups whole milk, brought to a simmer. 1 teaspoon paprika, if desired (optional). salt, to taste. fresh ground pepper, to taste.

In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, dont let it boil. Meanwhile, in a large skillet, heat the butter/margarine over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink. Sprinkle flour over the sausage and cook, stirring, for a minute or two. Add warm milk all at once and cook, stirring, until thickened and bubbly. Turn heat all the way down, add paprika (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits.

butter. chorizo sausage. flour. whole milk. paprika. salt. fresh ground pepper.

http://www.food.com/recipe/chorizo-gravy-or-sauce-308236

Honey Lime Oat Muffins

1 cup uncooked rolled oats. 8 ounces plain yogurt. 12 cup honey. 14 cup milk. 3 tablespoons butter, melted. 2 teaspoons lime zest. 1 12 cups all-purpose flour. 2 teaspoons baking powder. 12 teaspoon baking soda. 14 teaspoon salt (optional). 2 egg whites, lightly beaten. 34 cup powdered sugar. 4 teaspoons lime juice. 1 teaspoon lime zest.

Preheat oven to 375 degrees F. Line 12 cup muffin tin with paper cups. Combine oats, yogurt, honey, milk, butter and lime peel in large bowl; mix well and let sit for 10 minutes. Combine dry ingredients, mixing well (or sifting to mix well). Stir egg whites into the oats mixture until well blended. Add flour mixture to oats; mix just until dry ingredients are moistened. Fill muffin cups almost full. Bake in preheated oven 20 to 24 minutes or until light golden-brown. Let muffins sit a few minutes then remove from pan and cool slightly. For glaze, combine powdered sugar, lime juice and lime peel in a small bowl. Dip muffin tops in glaze and let cool completely.

rolled oats. plain yogurt. honey. milk. butter. lime zest. all - purpose flour. baking powder. baking soda. salt. egg whites. powdered sugar. lime juice. lime zest.

http://www.food.com/recipe/honey-lime-oat-muffins-209492

Parmesan Polenta Cakes

3 cups Low Sodium Chicken Stock. 1/2 teaspoons Sea Salt. 1 teaspoon Pepper. 1 cup Polenta (corn Grits). 1/2 cups Grated Parmesan. 1 Tablespoon Olive Oil. 1/4 cups Shredded Parmesan.

In a large pot, add chicken stock, sea salt, and pepper. Once boiling, add polenta and grated Parmesan cheese. Stir well and let this mixture simmer about 30 minutes. Use a long handled spoon because mixture will pop and bubble. Stir frequently to prevent sticking and burning. This mixture will be really thick. Oil a 9 x 13 baking dish. Once polenta is done cooking, pour polenta into baking dish and let set up about 10 minutes. Once mixture is firm and set, use a biscuit cutter to cut out polenta. In a cast iron skillet, add olive oil. Place the polenta cakes into skillet and top with shredded Parmesan cheese. Let brown about 3 minutes per side. Flip and add cheese to the remaining sides. Enjoy over greens or as a side dish with chicken or pork. Note: I love Bobs Red Mill Polenta. It is my personal favorite.

low sodium chicken broth. sea salt. pepper. polenta. parmesan cheese. olive oil. parmesan cheese.

http://tastykitchen.com/recipes/sidedishes/parmesan-polenta-cakes/

Peas and Asparagus Casserole

1 (10 3/4 ounce) can cream of mushroom soup. 1 (15 ounce) can peas. 1 (14 1/2 ounce) can asparagus, chopped. 2 hard-boiled eggs. 1 tablespoon margarine. 1 teaspoon paprika.

Open both the peas and the asparagus and save half of the juice from each. To juice add butter and soup. Bring to a boil, stir. Put peas and asparagus in dish and cover with soup mixture. Bake at 350 degrees F. until bubbly about 20-25 minutes. slice egg over top and sprinkle with paprika and serve.

cream of mushroom soup. peas. asparagus. hard - boiled eggs. margarine. paprika.

http://www.food.com/recipe/peas-and-asparagus-casserole-263578

Cheesy Potato Frittata

1/4 pounds Sausage, Ground. 1 Tablespoon Olive Oil. 1 Tablespoon Butter. 1 cup Red Potato, Diced. 1/2 cups Yellow Onion, Diced. 1/2 cups Mushrooms, Sliced. 2 sprigs Fresh Thyme (or 1 Teaspoon Dried Thyme). 6 whole Eggs. 2 Tablespoons Milk. 1/2 teaspoons Kosher Salt. 1/4 teaspoons Freshly Ground Black Pepper. 4 ounces, fluid Colby Jack Cheese, Cubed Or Shredded. 2 whole Scallions, Diced.

Preheat oven to 375 degrees F. In an oven proof skillet over medium heat, brown sausage and crumble. When cooked, set aside and wipe grease from pan with a paper towel. Increase heat to medium-high and add olive oil and butter to pan. When hot, add potatoes, saute for 5 minutes. Add onions, mushroom and thyme and saute 10 minutes longer until potatoes are golden and fork tender. Meanwhile, in a large bowl, whisk together eggs, milk, kosher salt, and pepper in a large mixing bowl. Add cheese and scallions when and stir to combine. Arrange potatoes, mushrooms, and onion mixture in one layer in your skillet and pour the egg mixture over everything. Put the frittata in the oven and bake for 15-20 minutes. Make sure to use caution (and a heavy duty oven mitt) when removing frittata from the oven. Let cool 5 minutes. To serve, run a small knife along the edges and cover the top with a plate. Using both hands (and once again, oven mitts) flip skillet so that he frittata sits beautifully on your plate. Or keep it rustic and remove portions from the skillet.

sausage. olive oil. butter. red potatoes. yellow onions. mushrooms. fresh thyme. eggs. milk. kosher salt. fresh ground black pepper. colby - monterey jack cheese. scallions.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/cheesy-potato-frittata/

Citrus Cole Slaw

12 cup mayonnaise. 2 tablespoons frozen orange juice concentrate, thawed. 1 teaspoon sugar. 14 teaspoon salt. 14 teaspoon black pepper. 3 cups shredded green cabbage (you may add in some red if you like). 1 cup shredded carrot. 12 green bell peppers or 12 red bell pepper, thinly sliced. 2 tablespoons golden raisins.

In a medium bowl, stir together mayonnaise, orange juice concentrate, sugar, salt and black pepper. Stir in the shredded cabbage, carrot, green bell pepper, and golden raisins. Mix to coat, cover and keep in refrigerator until ready to serve.

mayonnaise. frozen orange juice concentrate. sugar. salt. black pepper. green cabbage. carrots. green bell peppers. golden raisins.

http://www.food.com/recipe/citrus-cole-slaw-192817

Rustic Glazed Carrots

1 Tablespoon Unsalted Butter. 12 whole Small Carrots (usually Labeled "baby Carrots"), Peeled. 1 pinch Light Brown Sugar. 1 pinch Herbes De Provence. 1/2 teaspoons Olive Oil. 1 dash Red Pepper Flakes. 1 dash Salt.

Melt butter in a saute pan over medium heat. Add carrots and remaining ingredients. Saute for 12-15 minutes or until carrots are fork tender.

unsalted butter. baby carrots. light brown sugar. herbes de provence. olive oil. red pepper flakes. salt.

http://tastykitchen.com/recipes/sidedishes/rustic-glazed-carrots/

Flax & Friends Muffins

1 cup all-purpose flour. 12 cup whole wheat flour. 34 cup ground flax seed. 34 cup quick oats. 12 cup dark brown sugar. 2 teaspoons vanilla sugar. 2 teaspoons baking soda. 12 teaspoon salt. 1 teaspoon baking powder. 2 teaspoons cinnamon. 14 cup dried cranberries. 14 cup golden raisin. 18 cup chopped walnuts. 2 eggs, beaten. 34 cup applesauce. 34 cup milk.

Preheat oven to 350 degrees. Mix together all dry ingredients, including sugar. Stir in raisins and dried cranberries. Add eggs, applesuace, then milk, stirring just until moistened. Please don't over-mix. Spoon batter into muffin tin, filling each cup 3/4 full. Sprinkle a pinch of chopped walnuts onto top of each muffin. Bake for 20-25 minutes, or until center of muffin top is no longer gooey.

all - purpose flour. whole wheat flour. ground flax seeds. quick oats. dark brown sugar. vanilla sugar. baking soda. salt. baking powder. cinnamon. dried cranberries. golden raisins. walnuts. eggs. applesauce. milk.

http://www.food.com/recipe/flax-friends-muffins-207437

Chocolate Almond Butter Popsicles

2 whole Large Bananas. 1/4 cups Creamy Roasted Almond Butter. 1/4 cups Water. 2 Tablespoons Cacao Powder. 1 Tablespoon Vanilla Extract. 1/4 teaspoons NuNaturals Stevia.

Mix together all ingredients in a Vitamix (or other high powered blender). Pour popsicle juice into popsicle molds, adding holders or wooden popsicle sticks. Freeze overnight. Serve to your children and all of their friends.

bananas. almond butter. water. cacao. vanilla extract. stevia.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/chocolate-almond-butter-popsicles/

Fruity Grilled Chicken Salad Supper

4 cups mixed salad greens, cut bite sized. 1 cup sliced strawberry. 1 cup fresh pineapple chunk. 4 asparagus spears, raw, cut on the diagonal. 1 celery, cut on the diagonal. 1 carrot, cut on the diagonal. 14 cup chopped fresh chives. 14 cup chopped cheese, chunks (your favourite kind). 2 -3 grilled boneless skinless chicken breasts. 1 cup garlic-flavored croutons. feshly ground black pepper. 1 egg. 12 cup vinegar. 12 cup sugar. 12 cup chopped onion.

Dressing:. Beat together egg and vinegar Put in a small pot and simmer, stirring well. Continue to simmer, add sugar and onion and cook for 5 minutes. Stir occasionally. Chill in fridge for 1 hour. Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad. Combine the rest of the ingredients in a large salad bowl. Toss all ingredients together with dressing and serve on large plates. Top with grilled chicken breast slices and freshly ground black pepper.

mixed salad greens. strawberries. fresh pineapple chunks. asparagus spears. celery. carrot. fresh chives. cheese. boneless skinless chicken breasts. garlic - flavored croutons. ground black pepper. egg. vinegar. sugar. onions.

http://www.food.com/recipe/fruity-grilled-chicken-salad-supper-167731

Westrup Whole Wheat Bread

1 1/2 tablespoons active dry yeast. 2 3/4 cups warm water (110 degrees F). 3 cups whole wheat flour. 1 cup wheat bran. 5 cups bread flour, divided. 1 cup wheat germ. 1 cup dry non-fat milk powder. 1/2 cup brown sugar. 1/2 cup vital wheat gluten. 2 tablespoons sesame seeds. 1 tablespoon salt. 1/4 cup vegetable oil. 2 eggs.

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs. Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

active dry yeast. warm water. whole wheat flour. wheat bran. bread flour. wheat germ. powdered milk. brown sugar. vital wheat gluten. sesame seeds. salt. vegetable oil. eggs.

http://allrecipes.com/recipe/westrup-whole-wheat-bread/

Ground Beef One Pot Meal

1 lb ground beef. 1 (28 ounce) can tomatoes, crushed. 1 (8 ounce) package egg noodles. 1 fresh jalapeno (optional). 1 teaspoon salt. 12 teaspoon pepper. 1 teaspoon garlic powder (optional). 14 teaspoon red pepper flakes (optional). 14 teaspoon ground basil. 1 teaspoon italian seasoning. 1 (8 ounce) box frozen corn kernels (or peas or green beans).

Place ground beef in a pot that is large enough to hold all the ingredients and to cook the noodles with the other ingredients. Lightly cover the ground beef with salt, pepper, garlic, red pepper flakes, basil and Italian spice mix. Brown the ground beef. Cut the jalapeno length wise, remove seeds and white ribs. Mince the jalapeno - so no one gets a big chunk of jalapeno when they bite into the meal. After the meat is browned, add the jalapeno, tomato and 1 can of water to rinse out tomato can. Stir well. (Make sure the liquid is adequate to cook the noodles.) Cook this mixture for about 15 minutes to get the spices well mixed with the tomatoes. Add the frozen vegetable - bring up to boil. Then add the egg noodles - cook until tender, about 7 or 8 minutes after the mixture comes to boil after adding the noodles. When noodles are cooked, cover and remove from heat. Allow the meal to sit for 5 - 10 minutes, covered and off heat. (I haven't given amounts for seasoning because that is a personal choice - season to taste. I like my meal seasoned as I said above - cover the top of the ground meat lightly with all of the spices before browning. Then as heat comes up, I break up the ground meat and mix in the spices. ).

ground beef. tomatoes. egg noodles. fresh jalapeno. salt. pepper. garlic powder. red pepper flakes. ground basil. italian seasoning. frozen corn kernels.

http://www.food.com/recipe/ground-beef-one-pot-meal-302668

Herb and Cheese Poppers

2 cups coarsely grated sharp cheddar cheese (about 6 ounces). 2 tablespoons minced fresh parsley. 2 tablespoons minced fresh basil. 1 teaspoon minced fresh thyme. 1 teaspoon minced fresh sage. 1/4 teaspoon freshly ground black pepper. 2 3/4 cups all purpose flour plus 1/4 cup (or more) for dusting and rolling. 2 1/2 teaspoons baking powder. 1 teaspoon sugar. 3/4 teaspoon salt. 1/2 teaspoon baking soda. 1/2 cup (1 stick) unsalted butter, frozen. 1 1/2 cups chilled buttermilk.

Line 2 large rimmed baking sheets with parchment paper. Mix cheese and next 5 ingredients in medium bowl. Whisk 2 3/4 cups flour, baking powder, sugar, salt, and baking soda in another medium bowl. Using large holes of box grater, grate frozen butter onto plate. Add grated butter to flour mixture and rub in with fingertips until evenly distributed. Stir in buttermilk just until incorporated (dough will be sticky). Sprinkle work surface with 1/4 cup flour. Transfer dough to work surface; sprinkle dough with flour. Using hands, press dough into 8-inch square, about 1/2 inch thick; sprinkle more flour on work surface as needed to prevent sticking. Sprinkle 1/2 cup cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered. To fold as for business letter: Using dough scraper or metal spatula as aid, lift uncovered dough portion from work surface and fold over half of cheese-covered portion; still using dough scraper or metal spatula as aid, lift folded portion over remaining cheese-covered portion. Sprinkle dough with flour to prevent sticking. Press dough out again to 8-inch square. Spread 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8-inch square. Repeat 2 more times with dough and cheese-herb mixture. Roll out dough on floured surface to 10-inch square; cut into 36 small pieces. DO AHEAD: Place biscuits in single layer on baking sheets; freeze until firm. Wrap biscuits in single layer in foil, then enclose in resealable freezer bags; freeze up to 2 weeks. Place frozen biscuits 1 inch apart on parchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature 20 minutes before baking. Position rack in center of oven; preheat to 500F. Bake biscuits, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 10 minutes. Cool biscuits on baking sheet at least 5 minutes. If desired, cool completely, then rewarm biscuits in 400F oven 3 minutes before serving.

sharp cheddar cheese. fresh parsley. fresh basil. fresh thyme. fresh sage. fresh ground black pepper. all - purpose flour. baking powder. sugar. salt. baking soda. unsalted butter. buttermilk.

http://www.epicurious.com/recipes/food/views/herb-and-cheese-poppers-355805

Ranger Joe Cookies

1/2 cup butter. 1/2 cup white sugar. 1/2 cup packed brown sugar. 1 egg. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1 cup rolled oats. 1 cup crisp rice cereal. 1/2 cup peanut butter.

Preheat oven to 350 degrees F (175 degrees C). Mix the butter, sugar and egg until smooth and creamy. Sift the flour, baking soda and baking powder. Add this to the butter mixture. Stir in the vanilla, oatmeal, puffed rice cereal, and peanut butter. Mix until combined. Drop by heaping teaspoons onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned around the edges.

butter. white sugar. brown sugar. egg. all - purpose flour. baking soda. baking powder. vanilla extract. rolled oats. crisp rice cereal. peanut butter.

http://allrecipes.com/recipe/ranger-joe-cookies/

Roasted Asparagus with Ginger Soy Sesame Dressing

1 bunch Asparagus, Ends Trimmed. 2 Tablespoons Olive Oil. 1/4 teaspoons Salt. 1 pinch Pepper. 1 whole Green Onion, Chopped. 1 piece Fresh Ginger Thumb Sized, Minced Fine. 1 clove Garlic, Minced. 1 Tablespoon Sesame Oil. 2 Tablespoons Soy Sauce. 1/2 whole Lime, Juiced. 1 Tablespoon Honey.

Preheat oven to 400 degrees . Place asparagus in a single layer in a baking dish. Drizzle with olive oil. Roast uncovered in the oven for about 20 minutes. Remove and drizzle with dressing. To make the dressing, combine onion, ginger, garlic, sesame oil, soy sauce, lime juice and honey in a bowl. Mix well with a whisk. Pour over the asparagus immediately after removing from the oven. Serve warm.

asparagus. olive oil. salt. pepper. whole green onion. ginger. garlic clove. sesame oil. soy sauce. lime. honey.

http://tastykitchen.com/recipes/sidedishes/roasted-asparagus-with-ginger-soy-sesame-dressing/

Killer Cranberry Sauce

1 whole navel orange. 1 c. sugar. 1 tsp. ginger. 1 package cranberries. 1/2 c. pecans.

Grate peel from orange and set aside. Squeeze juice from orange into a small bowl. Combine orange juice, sugar and ginger in a 2-quart saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves. Add cranberries. Simmer until berries begin to pop, about 5 to 8 minutes. Remove from heat; stir in reserved orange peel. When cool, stir in pecans. Serve in pretty glass relish or sauce dishes.

navel orange. sugar. ginger. pecans.

http://www.delish.com/recipefinder/killer-cranberry-sauce

Kathy's Fruit Dip

4 ounces neufchatel cheese, softened (or cream cheese). 8 ounces vanilla yogurt (or lemon or strawberry). 2 tablespoons reduced-sugar orange marmalade. 1 teaspoon grated lemon peel. 12 teaspoon ground ginger.

In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Beat in the marmalade, lemon peel, and ginger. Stir in the yogurt and mix well. Place dip in a serving bowl, cover and chill 1 hour. Serve with a platter of fresh fruit. Another great way to serve this is to take some pears, slice them in half, hollow out the core, and fill with this dip (like deviled eggs) for a company worthy, elegant looking dessert.

neufchatel cheese. vanilla yogurt. reduced - sugar orange marmalade. lemon peel. ground ginger.

http://www.food.com/recipe/kathys-fruit-dip-340254

Rum Cranberry Ice Cream with Walnuts and Chocolate Chunks

13 cup dried cranberries. 1/4 cup dark rum. 6 large egg yolks. 134 grams sugar (about 3/4 cup). 2 13 cups whole milk. 1 cup heavy cream. 1/2 teaspoon fine sea salt. 3 ounces chocolate chunks, chopped. 35 grams toasted walnuts, chopped (about 1/3 cup).

In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum. In a large bowl, whisk together the egg yolks and sugar. In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours. Transfer the custard to an ice cream maker and churn according to the manufacturers instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.

dried cranberries. dark rum. egg yolks. sugar. whole milk. heavy cream. fine sea salt. semisweet chocolate chunks. walnuts.

http://cooking.nytimes.com/recipes/12930

Mexicali Spaghetti Bake

12 lb spaghetti or 12 lb noodles. 1 lb ground beef. 12 lb ground cheese. 1 onion, chopped. 1 green pepper, chopped. garlic. 1 (15 ounce) can tomatoes. 1 (15 ounce) can whole kernel corn. salt and pepper. 2 teaspoons chili peppers. 1 teaspoon Worcestershire sauce. 1 (4 ounce) can pitted black olives.

While making sauce, cook spaghetti or noodles. Drain well. Brown beef until partly done. Add onion, pepper and garlic. When beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives. Bake 1 hr covered at 325F.

spaghetti. ground beef. cheese. onion. green pepper. garlic. tomatoes. whole kernel corn. salt and pepper. chili peppers. Worcestershire sauce. pitted black olives.

http://www.food.com/recipe/mexicali-spaghetti-bake-144339

Baked Potatoes

4 large baking potatoes, like russets. 1 teaspoon olive oil. Kosher salt. 4 tablespoons unsalted butter.

Preheat oven to 450. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers. Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.

baking potatoes. olive oil. kosher salt. unsalted butter.

http://cooking.nytimes.com/recipes/1016869

Lemon Slice

1 package Plain Sweet Biscuits. 3/4 cans Condensed Milk. 1 cup Coconut, Desiccated. 7 Tablespoons Butter (100g). 1 whole Lemon, Juiced And Zested. 2 cups Icing Sugar.

Crush the biscuits until they are more or less crumbly in texture (itd okay to have a few bigger pieces). In a large bowl, combine the crushed biscuits, condensed milk, coconut, butter and finely grated rind from the lemon. Stir until well combined. Press firmly into a slice tin. Prepare icing by combining juice from the lemon with icing sugar. A little water may be added to achieve the desired consistency. Ice the slice and sprinkle with extra coconut. Refrigerate until set, about 1 hour.

coconut. butter. lemon. icing sugar.

http://tastykitchen.com/recipes/desserts/lemon-slice/

Shredded Beef Enchiladas

1 (3 lb) beef roast. 1 (28 ounce) canflavored tomatoes. 1 (4 ounce) can green chilies. 1 tablespoon ground cumin. 1 tablespoon garlic salt. 4 cups enchilada sauce. 20 flour tortillas. 1 (8 ounce) bagshredded cheddar cheese. sour cream (optional). chopped fresh tomato (optional).

Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired. Tip: If you don't have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.

beef roast. tomatoes. green chilies. ground cumin. garlic salt. enchilada sauce. flour tortillas. cheddar cheese. sour cream. fresh tomatoes.

http://www.food.com/recipe/shredded-beef-enchiladas-284650

Parmesan Brussels Sprouts

3 -4 tablespoons water (for steaming). 1 lb fresh Brussels sprout. 2 tablespoons butter. 2 tablespoons extra virgin olive oil. freshly grated black pepper (to taste). 1 tablespoon maui onion, finely chopped. 1 -3 garlic clove, finely chopped. 2 tablespoons parmigiano-reggiano cheese, grated.

Microwave steam brussel sprouts in 4-6 tablespoons water -- leaving small opening in plastic wrap cover to vent. Steam until tender. In separate pan, heat butter and olive oil over medium heat. Add pepper, onion and garlic. Saute 2-3 minutes, until onions are tender and golden brown. Add brussel sprouts to pan and mix to coat, cooking for a minute or until done. Remove pan from heat and sprinkle cheese over the brussel sprouts. Cover with lid for a few minutes to melt the cheese. Remove lid, stir again then serve.

water. fresh Brussels sprouts. butter. extra virgin olive oil. black pepper. maui onions. garlic cloves. parmigiano - reggiano cheese.

http://www.food.com/recipe/parmesan-brussels-sprouts-412879

Carrot Cake Cookies

1 12 cups all-purpose flour. 1 teaspoon ground cinnamon. 12 teaspoon baking soda. 12 teaspoon salt. 34 cup packed brown sugar. 12 cup butter, softened. 1 egg. 12 teaspoon vanilla. 1 cup grated carrot (about 2 medium). 12 cup chopped walnuts. 12 cup raisins (optional) or 12 cup chopped dried pineapple (optional).

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Combine flour, cinnamon, baking soda and salt in medium bowl. Stir to mix. Beat brown sugar and butter in large bowl with electric mixer at medium speed until creamy. Add egg and vanilla; beat until well blended. Stir in flour mixture; mixing well. Stir in carrots, walnuts and raisins/pineapple. Drop dough by rounded tablespoonfuls, 2 inches apart on prepared cookie sheets. Bake 12-14 minutes, or until set and edges are lightly brown. Cool on cookie sheets 1 minute. Remove to wire rack and cool completely.

all - purpose flour. ground cinnamon. baking soda. salt. brown sugar. butter. egg. vanilla. carrots. walnuts. raisins.

http://www.food.com/recipe/carrot-cake-cookies-260697

Stitchs Pork Sausage Burger with Grilled Ciabatta Bread

1 clove Garlic, Chopped. 1/2 whole White Onion. 1 pound, 5- 1/4 ounces, weight Minced Pork. 1 cup Finely Chopped Fennel. 13 cups Finely Diced Spring Onion. Salt And Ground Black Pepper To Taste. Olive Oil. 1 loaf Ciabatta. Lettuce Leaves. Fried Garlic. Caramelized Onions.

Pulse blend 1 clove garlic and half a medium-sized onion in a small amount of olive oil until almost combined into a spread. Add the blended mixture to a large bowl with the minced pork. Mix with cleanly washed hands while adding finely diced fennel and spring onion. Add salt and pepper to taste. Shape the meat patty into rounded oblong patties that roughly take the shape of the ciabatta bread, molded to about a one inch thickness. Cover and place in the freezer for 1 hour. Take it out of the freezer and put in the fridge till cooking time. Final assembly: Slice the ciabbata lengthwise and grill on a low medium heated flat grilling pan with a bit of olive oil. Brown all sides while pressing down on the bread with the back of a spatula to get more uniform caramelization and slightly flatten bread slices. Brush oil on the grill pan and grill the pork patties on medium heat until the meat is nicely browned. Assemble the burger with a leaf of lettuce, fried garlic and caramelized onions and serve with your choice of accompaniments.

garlic clove. white onion. fennel. spring onions. salt & fresh ground pepper. olive oil. ciabatta. lettuce leaves. garlic. onions.

http://tastykitchen.com/recipes/main-courses/stitchs-pork-sausage-burger-with-grilled-ciabatta-bread/

Natural Black and White Birthday Cake

1 cup Almond Milk. 1 Tablespoon Apple Cider Vinegar (or White Vinegar). 2 cups Natural Cake Flour. 1- 1/2 teaspoon Baking Powder. 1 teaspoon Baking Soda. 1 teaspoon Sea Salt. 1/2 cups Organic Unsalted Butter, Softened. 1 cup Powdered Honey. 2 whole Large Eggs. 2 teaspoons Pure Vanilla Extract. 1 cup Plus 2 Tablespoons Spelt Flour. 1/4 teaspoons Baking Soda. 2 teaspoons Baking Powder. 1 cup Cocoa Powder. 1/2 teaspoons Sea Salt. 4 Tablespoons Unsalted Butter, Softened. 3 Tablespoons Applesauce. 3- 1/4 cups Coconut Sugar. 2 whole Large Eggs. 2 teaspoons Pure Vanilla Extract. 1 cup Almond Milk. 5- 1/2 cups Coconut Sugar And/or Xylitol Or Erythitol, Finely Powdered. 3 Tablespoons Cornstarch. 2 cups Unsalted Butter, Softened. 1-23 cup Cocoa Powder. 2 teaspoons Pure Vanilla Extract. 7 Tablespoons Heavy Cream.

Preheat oven to 350 F. Line two or three 9-inch round cake pans with parchment paper. Lightly spray with cooking spray and set aside. For the vanilla cake: Combine the milk and vinegar in a small bowl and set it aside. In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. In a separate bowl, or in the bowl of an electric mixer, cream together the butter, powdered honey, eggs and vanilla. Mix until smooth. Add the flour mixture to the wet, alternating with the milk and mix on low until everything is incorporated. Divide the batter up between 2 cake pans. Bake in the preheated oven for 20-30 minutes. A toothpick inserted in the center should come out clean when done. Remove from oven when done. For the chocolate cake: While the vanilla cakes are baking, use the same large bowl that you used for the vanilla cakes dry ingredients and whisk together the chocolate cakes dry ingredients: flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter, applesauce and coconut sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the vanilla. Combine the flour mixture with the wet mixture, alternating with the milk. Beat until well combined and set aside until the vanilla cakes are done baking. When the cakes are done, allow them to cool for about 10 minutes before removing them from the pans. Gently remove the cakes from the pans and re-line the pans with parchment paper for the chocolate cakes. Divide the chocolate cake batter into the two cake pans. Bake for 20-30 minutes or until a toothpick inserted comes out clean. Remove from the oven. Allow these cakes to cool 10 minutes before removing them from the pans. Allow cakes to cool completely before frosting. For the buttercream: Blend natural sweeteners and cornstarch in a high powdered blender for at least 5 minutes, scraping inside the bowl occasionally. Pour the blended mixture into a large bowl or electric mixer. Add all of the other buttercream ingredients and whip until smooth and creamy. For the assembly: When cakes are cooled, carefully level off any large bumps or bubbles on cake tops so all cakes are smooth and flat. On a sheet of parchment paper, trace out a 6-inch circle and a 3-inch circle or use round cookie cutters. Place the 6-inch stencil in the center of all the cakes and cut the circle out of each cake. In the 6-inch cakes, cut out the 3-inch circles in the center of those cakes. You will be left with 9 or 12 rings of cake. Place a large outer chocolate ring of cake on a serving platter or cake stand. Place a 6-inch vanilla cake ring in the center of that, followed by a small chocolate circle to finish the base layer. Scoop out about a 1/3 cup of frosting onto this layer and spread to evenly coat, not covering the sides of the cake. You are now ready for the next layer of cake! Alternate the pattern for the middle layer (vanilla, chocolate, vanilla). Spread more frosting in the middle of the layers. Repeat the layers. Next, spread a thin layer of frosting all over the cake with a damp cake spatula. This is the crumb layer. Begin frosting cake with more frosting with a large spatula or frosting spatula. Occasionally wetting spatula with water helps make frosting spread smoothly and gives a nice finished shine. Once cake is frosted, decorate however else you would like! Coat the bottom half in chocolate shavings or chocolate chips or top with chocolate ganache or sprinkles. It is also pretty piped with big roses. Although this cake will stay delicious for up to 3 days, because it is so tall, most cake stands do not accommodate this cake. If you dont want to cut it up to store, or mash the top with a cake lid, enjoy it the day of! Will last up to 3 days, covered well at room temperature or up to 4 weeks in an airtight container in the freezer.

almond milk. apple cider vinegar. cake flour. baking powder. baking soda. sea salt. unsalted butter. honey. eggs. pure vanilla extract. spelt flour. baking soda. baking powder. cocoa powder. sea salt. unsalted butter. applesauce. coconut sugar crystals. eggs. pure vanilla extract. almond milk. coconut sugar crystals. cornstarch. unsalted butter. cocoa powder. pure vanilla extract. heavy cream.

http://tastykitchen.com/recipes/special-dietary-needs/sugar-free/natural-black-and-white-birthday-cake/

Creamy Baked Artichokes

15 ounces, weight Canned Quartered Artichoke Hearts. 1 cup Nonfat Greek Yogurt. 1/4 teaspoons Salt. 1/2 teaspoons Black Pepper. 1 Tablespoon Lemon Juice. 2 Tablespoons Parmesan Cheese, Grated. 2 Tablespoons Panko Bread Crumbs. 1 teaspoon Chopped Italian Parsley.

Preheat oven to 400 degrees F. In a bowl, mix together artichoke hearts, Greek yogurt, salt, pepper, and lemon juice. Divide into 2 ramekins (or into a baking dish if multiplying recipe). Sprinkle 1 tablespoon of Parmesan and panko over each serving. Bake for 15-20 minutes, or until top starts to slightly brown. Garnish with chopped parsley.

artichoke hearts. Greek yogurt. salt. black pepper. lemon juice. parmesan cheese. panko breadcrumbs. Italian parsley.

http://tastykitchen.com/recipes/sidedishes/creamy-baked-artichokes/

Slovak Christmas Mushroom Soup

1 (4 ounce) packagedried oyster mushrooms. 1 (4 ounce) package dried shiitake mushrooms. 1 (8 ounce) package white button mushrooms. 7 (14 ounce) cans sauerkraut juice (more or less depending on how tart you want the soup). 2 cups water (or to taste). 1 (12 ounce) boxtiny noodles (ex. Pastina or Acini di pepe). 14 cup butter. 12 cup flour.

Directions:. Remove dried mushrooms from packages and soak in water to re-hydrate. Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms. Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours. (you can go longer) Cook pasta till al-dente and set aside. Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup. You're done! How to serve:. Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top. Oh, heaven in a bowl. Wishing you years of good luck! :).

oyster mushrooms. dried shiitake mushrooms. white button mushrooms. sauerkraut juice. water. noodles. butter. flour.

http://www.food.com/recipe/slovak-christmas-mushroom-soup-462392

Green Beans and Cashews

1 lb green beans. 2 teaspoons sesame oil. 1 garlic clove, crushed. 13 cup cashew nuts. 1 teaspoon low sodium soy sauce. crushed red pepper flakes (for that extra zing).

Trim green beans and then cut into 1-1/2 inch diagonal lengths. Heat oil in wok or frying pan. Add garlic, cashew nuts, & crushed red pepper flakes. Cook 2 minutes. Add beans & soy sauce, stir-fry 2-3 minutes, or until nuts are golden and beans just tender. Serve hot.

green beans. sesame oil. garlic clove. cashew nuts. low sodium soy sauce. crushed red pepper flakes.

http://www.food.com/recipe/green-beans-and-cashews-255410

Buffy's Refried Beans

1/2 cup lard. 3 (15 ounce) cans pinto beans, rinsed and drained. salt to taste. 1 cup water.

Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

lard. pinto beans. salt. water.

http://allrecipes.com/recipe/buffys-refried-beans/

Apple Cake VII

2 1/4 cups all-purpose flour. 2 1/4 teaspoons baking soda. 1 teaspoon salt. 2 teaspoons ground cinnamon. 1/2 cup butter. 1 cup white sugar. 1 cup brown sugar. 3 eggs. 2 teaspoons vanilla extract. 7 apples - peeled, cored and shredded.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.

all - purpose flour. baking soda. salt. ground cinnamon. butter. white sugar. brown sugar. eggs. vanilla extract. apples.

http://allrecipes.com/recipe/apple-cake-vii/

Grilled Chicken Sausage, Onions, and Pepper Sandwich

2 whole Onion, Sliced Thin. 3 whole Peppers. 1 teaspoon Oregano. 1 teaspoon Garlic Powder. 1 pinch Salt. 1/2 teaspoons Pepper. 6 whole Chicken Sausages. 6 loaves (Individual Size) Italian Bread. Balsamic Vinegar And/or Light Butter, For The Bread (optional).

Preheat grill to medium heat. Spray sliced onions and whole peppers with nonstick cooking spray. Season with oregano, garlic powder and salt and pepper to taste. Place veggies on grill and turn occasionally until cooked through, usually no more than 15 minutes. Place chicken sausages on the grill and cook, turning occasionally, until cooked through, about 1012 minutes. Add bread and grill until lightly toasted. If desired, drizzle bread with balsamic vinegar or spread with butter. Add sausages, onions, and peppers. Serve.

onions. bell peppers. oregano. garlic powder. salt. pepper. chicken sausage. Italian bread. balsamic vinegar.

http://tastykitchen.com/recipes/main-courses/grilled-chicken-sausage-onions-and-pepper-sandwich/

Baked Fake Steak with Gravy

3 pounds ground beef. 17 saltine crackers, finely crushed. 1/2 cup milk. 1 1/2 teaspoons garlic powder. 1 1/2 teaspoons onion powder. 1/4 teaspoon ground black pepper. 1 pinch salt, or to taste. 1/2 cup all-purpose flour. 1 tablespoon vegetable oil. 1 1/2 cups water. 1 (10.75 ounce) can condensed beef and mushroom soup. 1 (.75 ounce) packet dry brown gravy mix.

In a large bowl, mix together the ground beef, saltine crackers and milk. Season with garlic powder, onion powder, salt and pepper, and mix until well blended. Line a 10x15 inch jellyroll pan with waxed paper. Press the beef mixture firmly into the pan. Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight. Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from meat, and rub flour over the top side of the beef. Flip out of the pan onto waxed paper, and rub flour on the other side as well. Cut into pieces (I use a pizza cutter). Heat oil in a large heavy skillet over medium-high heat. Fry the meat until browned on each side, turning only once. Remove to a 9x13 inch baking dish. In a medium bowl, mix together the water, condensed soup, and gravy mix. Pour over the meat in the dish. Cover the dish loosely with aluminum foil. Bake for 1 hour in the preheated oven. Serve fake steak and gravy with potatoes, rice, or noodles.

ground beef. saltine crackers. milk. garlic powder. onion powder. ground black pepper. salt. all - purpose flour. vegetable oil. water. mushroom soup. brown gravy mix.

http://allrecipes.com/recipe/baked-fake-steak-with-gravy/

Jen's Pressure Cooker Pot Roast

3 pounds beef rump roast. salt and ground black pepper to taste. 1/3 cup all-purpose flour. 1/4 cup vegetable shortening. 2 (1 ounce) packages dry onion soup mix. 2 1/2 cups cold water, or as needed. 8 potatoes, peeled and halved. 3 onions, peeled. 1/2 cup cold water.

Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy). Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours. Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure. Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter. To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

rump roast. salt & fresh ground pepper. all - purpose flour. vegetable shortening. dry onion soup mix. cold water. potatoes. onions. cold water.

http://allrecipes.com/recipe/jens-pressure-cooker-pot-roast/

Cheesiest Macaroni and Cheese

1 lb macaroni. 4 cups milk. 1 12 lbs cheddar cheese, shredded. 1 lb mozzarella cheese. 4 teaspoons flour. 12 cup butter. 12 medium onion, diced small. salt and pepper.

Preheat oven to 350F Cook macaroni according to package directions; drain. In a medium pot, heat butter and saute onions. Add milk, flour, salt and pepper. Bring to rolling boil. Slowly add cheddar cheese; stirring while adding. After cheddar cheese had dissolved, add the mozzarella cheese, stirring while adding. Add macaroni directly to the cheese mixture in the pot. Pour into a large, greased lasagna pan. Bake for 30 minutes or until top is bubbly and golden brown.

macaroni. milk. cheddar cheese. mozzarella cheese. flour. butter. onions. salt and pepper.

http://www.food.com/recipe/cheesiest-macaroni-and-cheese-141084

Balsamic Glazed Roast Vegetables

2 parsnips, peeled, halved lengthways. 2 swedes, peeled, cut into chunks. 2 turnips, peeled, cut into chunks. 2 tablespoons olive oil. 2 tablespoons maple syrup. 1 tablespoon balsamic vinegar. 2 garlic cloves, crushed.

Preheat oven to 220C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan. Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot. Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.

parsnips. swedes. turnips. olive oil. maple syrup. balsamic vinegar. garlic cloves.

http://www.food.com/recipe/balsamic-glazed-roast-vegetables-288650

Grilled Burgers With Horseradish and Cheese

2 lbs ground chuck. 12 cup prepared horseradish. 14 cup minced yellow onion. salt & freshly ground black pepper. 16 slices havarti cheese or 8 ounces cheese, sliced into 8 slices. 8 large hamburger buns, split. catsup, on the side for serving. mayonnaise, on the side for serving. mustard, on the side for serving. bacon, on the side for serving. lettuce, on the side for serving. tomatoes, on the side for serving. sliced onion, on the side for serving.

Put the beef in a large bowl and fold in the horseradish and onions; season to taste with salt and pepper. Form into 8 burgers, cover and chill while preparing grill. Grill burgers for 8 minutes per side for medium or 7 minutes for rare. When burgers are almost ready place cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burger to a serving plate and toast the buns if desired. Serve the burgers with your favorite condiment and garnishes.

ground chuck. prepared horseradish. yellow onions. salt & freshly ground black pepper. havarti cheese. hamburger buns. catsup. mayonnaise. mustard. bacon. lettuce. tomatoes. onions.

http://www.food.com/recipe/grilled-burgers-with-horseradish-and-cheese-130962

Orange Glazed Salmon

3 tablespoons cajun spices. 1 teaspoon brown sugar. 14 teaspoon kosher salt. 2 tablespoons vegetable oil. 4 (6 ounce) boneless skinless salmon fillets. 14 cup seville orange marmalade (**If you don't have Seville marmalade, use sweet orange maramalade and DOUBLE the lime juice). 1 tablespoon fresh lime juice. lime wedge, to garnish.

Check salmon for pin bones and remove. Combine cajun spices, sugar, and salt in a small bowl. Rub over all surfaces of fillets. Saute fillet in oil in a large nonstick skillet over medium-high heat for 3-4 minutes. Turn and saute an additional 2-3 minutes. Blend marmalade and lime juice; swirl in pan until melted. Carefully turn fish to glaze on all sides. Fish is done when it begins to flake when tested with a fork. Serve with lime wedges.

cajun spices. brown sugar. kosher salt. vegetable oil. boneless skinless salmon fillets. orange marmalade. fresh lime juice. lime wedges.

http://www.food.com/recipe/orange-glazed-salmon-173760

Pig Candy Ice Cream

2 cups brown sugar. 1 pound bacon. 2 cups heavy whipping cream. 1 cup milk. 1/2 cup maple syrup.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place brown sugar into a shallow bowl; press bacon slices into brown sugar on both sides to coat. Lay bacon slices onto the prepared baking sheet. Bake in preheated oven until bacon is crisp and brown sugar has formed a glaze, about 20 minutes. Remove from sheet and cool thoroughly; chop bacon and set aside. Whisk cream, milk, and maple syrup in a bowl until thoroughly combined; stir in candied bacon pieces. Pour batter into an ice cream maker and freeze according to manufacturer's instructions. Serve soft or pack ice cream into lidded container and freeze to harden if desired.

brown sugar. bacon. heavy whipping cream. milk. maple syrup.

http://allrecipes.com/recipe/pig-candy-ice-cream/

Chinese Dipping Sauce

12 cup water. 14 cup soy sauce. 2 tablespoons sugar. 1 tablespoon rice vinegar. 1 tablespoon green onion, chopped (green part only). 12 teaspoon chili oil. 1 tablespoon green onion.

Simmer ingredients over medium heat for 5 minutes, remove from heat and set aside. Sprinkle with chopped green onion.

water. soy sauce. sugar. rice vinegar. green onions. chili oil. green onions.

http://www.food.com/recipe/chinese-dipping-sauce-318075

Easy Ground Beef Stroganoff

2 pounds ground beef. 2 onions, chopped. 1 clove garlic, minced. 1 (4.5 ounce) can mushrooms, drained. 2 teaspoons salt. 1/4 teaspoon ground black pepper. 2 cups hot water. 6 cubes beef bouillon. 4 tablespoons tomato paste. 1 1/2 cups water. 4 tablespoons all-purpose flour.

Heat a large skillet over medium-high heat. Add ground beef, add onions, garlic, and mushrooms; saute until onion is golden brown. Season with salt and black pepper. Stir 2 cups hot water, bouillon cubes, and tomato paste into meat mixture. Stir together 1 1/2 cups cold water and flour; stir into pan. Reduce heat to low, and simmer for 1 hour.

ground beef. onions. garlic clove. mushrooms. salt. ground black pepper. hot water. beef bouillon cubes. tomato paste. water. all - purpose flour.

http://allrecipes.com/recipe/easy-ground-beef-stroganoff/

Roasted Potatoes, Carrots, and Fennel

6 small potatoes, scrubbed and sliced thinly (peel if desired). 2 cups sliced carrots (or halved baby carrots). 1 fennel bulb, washed, trimmed and cut into about 1-inch pieces. 2 tablespoons butter, melted. 1 -2 tablespoon olive oil. 14-12 teaspoon kosher salt. 14 teaspoon black pepper.

Preheat oven to 425. In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat. Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

potatoes. carrots. fennel bulb. butter. olive oil. kosher salt. black pepper.

http://www.food.com/recipe/roasted-potatoes-carrots-and-fennel-148235

St. Vincent Sweet Potato Chips

1 lb sweet potato. vegetable oil.

Wash and peel potatoes. Slice thinly. Soak in cold salted water for 1 hour. Drain and dry on paper towels. Fry until browned in deep oil @370 degrees. Drain on paper towels. Salt and keep warm, till ready to serve.

sweet potatoes. vegetable oil.

http://www.food.com/recipe/st-vincent-sweet-potato-chips-225680

Easy Cream Cheese Brownies

1 (20 ounce) package fudge brownie mix (13x9 size). 14 cup water (or what mix calls for). 13 cup oil (or what your mix calls for). 2 eggs (or what your mix calls for). 1 (8 ounce) package cream cheese. 13 cup sugar. 1 egg. 12 teaspoon vanilla.

Preheat oven to 350 F degrees. Prepare the brownie mix according to package directions (water, oil, eggs). Pour into a greased 13x9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and mix. Add vanilla and egg; mix until well-blended. Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween. Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it. Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

fudge brownie mix. water. oil. eggs. cream cheese. sugar. egg. vanilla.

http://www.food.com/recipe/easy-cream-cheese-brownies-147796

Roast Potatoes With Herbs

8 large potatoes, scrubbed. 14 cup olive oil. 4 large garlic cloves, peeled and slivered. 3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary. coarse salt. fresh ground pepper.

Cut each unpeeled potato into 8 spears. Place in mixing bowl and toss with olive oil, garlic, salt, and pepper. Marinate at room temperature for 30 minutes. Preheat oven to 350. Spread potatoes in roasting pan and bake for 45 minutes, tossing occasionally with spoon. Sprinkle with rosemary and continue roasting until potatoes are crusty brown, about 15-20 minutes. Cool a few minutes before serving.

potatoes. olive oil. garlic cloves. dried rosemary. coarse salt. fresh ground pepper.

http://www.food.com/recipe/roast-potatoes-with-herbs-196735

Bible Cake

4 1/2 cups all-purpose flour (1 Kings 4:22). 1 cup milk, Judges 5:25. 2 cups white sugar, Jeremiah 6:20. 2 cups figs (Nahum 3:12), chopped. 2 cups raisins, 1 Samuel 30:11. 2 cups almonds, Numbers 17:8. 2 teaspoons honey, 1st Samuel 14:25. 1/2 teaspoon salt, Leviticus 2:13. 2 teaspoons baking soda.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly. Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.

all - purpose flour. figs. baking soda.

http://allrecipes.com/recipe/bible-cake/

Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)

2 lbs shrimp, with shells and heads. 4 cups water (more if necessary). 2 tablespoons olive oil. 12 small red onion, finely chopped. 1 garlic clove, finely chopped. 1 tablespoon aji panca chili paste (can substitute tomato paste if necessary). 1 teaspoon aji amarillo chili paste. 1 cup peas, either fresh or frozen. 14 cup long-grain white rice. 1 -2 ear of corn, cut into 1 1/2-inch chunks. 1 lb russet potato, peeled and cut into 1 1/2-inch chunks. 1 teaspoon salt (to taste). 14-12 cup queso fresco, cut into 1/2-inch dice. 1 cup evaporated milk. 1 tablespoon fresh oregano, chopped. 3 eggs.

NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well. Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink). Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead). When eggs are cooked, soup is finished.

shrimp. water. olive oil. red onions. garlic clove. chili paste. chili paste. peas. long - grain white rice. ears of corn. russet potatoes. salt. queso fresco. evaporated milk. fresh oregano. eggs.

http://www.food.com/recipe/peruvian-chupe-de-camarones-peruvian-shrimp-chowder-172482

Mightyro's Macaroni Salad Meal

1 lb macaroni, small (ditalini is better). 1 cup red onion, diced. 1 cup white onion, diced. 1 cup cheddar cheese, crumbles. 12 cup parmesan cheese, grated. 1 cup dill pickle. 6 ounces olives, sliced. 4 hot dogs, sliced. 12 teaspoon black pepper. 1 teaspoon salt. 1 14 teaspoons cayenne pepper (to taste). 1 14 teaspoons dry mustard. 12 teaspoon celery salt. 3 ounces pimientos, diced, rinsed and drained. 1 12 cups mayonnaise. 12 teaspoon garlic powder.

Cook pasta in boiling water. Cook about 9 minutes or until al dente. Rinse macaroni until cool. Drain well and let dry out slightly. Add pasta to a large bowl. Fold in onions, cheeses, pickles, weiners and olives. Fold in pimentos. Refrigerate for about 2 hours or overnight. Mix garlic powder, black pepper, dry mustard and celery salt with mayonnaise. Put into blender to blend all ingredients until smooth. Pour over.

macaroni. red onions. white onions. cheddar cheese. parmesan cheese. dill pickles. olives. hot dogs. black pepper. salt. cayenne pepper. dry mustard. celery salt. pimientos. mayonnaise. garlic powder.

http://www.food.com/recipe/mightyros-macaroni-salad-meal-354881

Gingered Rhubarb Chutney

1 cup packed brown sugar. 3 cups finely chopped rhubarb (about 1 pound). 1 cup finely chopped onion. 12 cup cider vinegar. 14 cup balsamic vinegar. 14 cup dried currant. 1 tablespoon minced peeled fresh ginger. 1 teaspoon paprika. 12 teaspoon salt. 18 teaspoon ground cardamom (optional). 12 jalapeno pepper, minced (we will use way more).

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature. Will keep well in refigerator for weeks, or freeze remainder.

brown sugar. rhubarb. onions. cider vinegar. balsamic vinegar. dried currants. fresh ginger. paprika. salt. ground cardamom. jalapeno peppers.

http://www.food.com/recipe/gingered-rhubarb-chutney-300651

Soft Ginger Cookies

1 12 cups margarine. 4 teaspoons baking soda. 1 teaspoon ground cloves. 2 cups brown sugar. 4 cups flour. 2 eggs. 2 teaspoons ground cinnamon. 2 teaspoons ground ginger. 12 cup molasses.

Cream shortening, sugar, eggs, spices, molasses and baking soda well. Add flour. Chill at least one hour. Drop by teaspoons and bake for 8 minutes.

margarine. baking soda. ground cloves. brown sugar. flour. eggs. ground cinnamon. ground ginger. molasses.

http://www.food.com/recipe/soft-ginger-cookies-107625

Scalloped Potatoes

8 medium potatoes, peeled. 1 medium onion, chopped. 1 lb bacon. 1 cup sour cream. 1 can cream of mushroom soup. salt and pepper. 1 12 cups shredded cheddar cheese.

Fry bacon until crisp and drain well on paper towels. Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly. Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes. Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes. Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.

potatoes. onion. bacon. sour cream. salt and pepper. shredded cheddar cheese.

http://www.food.com/recipe/scalloped-potatoes-26470

Korean Moong Bean Pancakes (Pindaetuk)

180 g mung dal. 2 tablespoons arborio rice. 50 g bell peppers, finely chopped. 1 garlic clove, finely chopped. 12 medium onion, finely chopped. 2 spring onions. 1 tablespoon sesame seeds. 2 teaspoons sesame oil. 1 tablespoon soy sauce. 175 g moong bean sprouts, boiled. oil, for frying. salt, pepper.

Soak moong dal and rice seperately for 2-3 hours. Process drained moong dal and rice with 4 tablespoons water in a food processor, slowly adding up to 1/2 cup more water, until you get a smooth paste. Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce. In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar. Add ground sesame seeds to the paste, mix well. Add boiled and thoroughly drained sprouts, mix well. Season with salt and pepper to taste. In a non stick skillet, heat oil, spread 3/4 cup batter evenly into hot skillet, cover and fry for about 2 1/2 to 3 minutes. remove pancake from pan onto warmed plate and continue frying the other pancakes. Serve with dip, chutney or veggies.

mung dal. arborio rice. bell peppers. garlic clove. onions. spring onions. sesame seeds. sesame oil. soy sauce. bean sprouts. oil. salt.

http://www.food.com/recipe/korean-moong-bean-pancakes-pindaetuk-412059

Homemade Blackberry Wine

4 quarts berry juice. 6 cups water. 6 cups sugar. 12 cup brandy.

Mix juice, water and sugar in a large container. Get an old Tshirt or sheet (make sure it is clean please -lol) and place it over the top of the container but NOT touching the liquid or it will act as a wick! We like to tape the fabric in a few places so it stays up and doesn't sag down into the wine. Put container is a cool place and let it rest for 3 days. Skim the junk off the top as good as you can. Recover and leave for 6 more days. Skim off any junk from the top again and add brandy. Now cover this tightly to keep air out. After two days you will find sediment in the bottom. We leave it but you may want to ladle out the wine into another container until you are down to the sediment. Discard sediment- keep the wine! Pour wine into bottles and seal well. The wine will improve with age.

berry juice. water. sugar. brandy.

http://www.food.com/recipe/homemade-blackberry-wine-320512

Pecan Sticky Buns

1 cup pecan halves. 24 frozen bread dough, balls (find by frozen bread in store). 1 cup brown sugar, packed. 1 (3 1/2 ounce) packagejello cook and serve butterscotch pudding mix (DO NOT USE INSTANT PUDDING). 12 cup margarine, melted.

Lightly butter a 13 x 9 inch baking pan. Sprinkle pecan halves evenly over bottom of pan. Place the 24 frozen bread dough balls over the pecans. Sprinkle brown sugar over bread dough balls. Sprinkle the butterscotch pudding mix (dry) over the brown sugar. MAKE SURE YOU DO NOT USE INSTANT PUDDING MIX. MUST BE COOK AND SERVE. I'VE TRIED THE INSTANT AND IT DOES NOT WORK. Cover with wax paper and a kitchen towel. Set out on the counter, covered overnight (8 hours). It will thaw and rise. After 8 hours, remove the towel and wax paper. Pour the 1 stick melted margarine over the risen dough balls. Bake at 350 degrees for 20-30 minutes. Immediately invert on a baking sheet, leaving the baking pan on top of the rolls for about 15 minutes. This keeps the syrup warm and allows it to seep between the roll. Remove the baking dish and enjoy. Tastes best when eaten warm. (Time does not include the rising time).

pecan halves. frozen bread dough. brown sugar. butterscotch pudding mix. margarine.

http://www.food.com/recipe/pecan-sticky-buns-88675

Hominy and Pork Soup with Arbol Chile Sauce

2 garlic cloves, unpeeled. 2 tablespoons sesame seeds. 2 cups dried arbol chiles*, stemmed (about 1 1/2 ounces). 2 cups boiling water. 1/2 teaspoon ground allspice. 3 1/2 pounds pigs' feet (about 4), split, rinsed under cold water, or 3 1/2 pounds meaty pork neck bones. 2 pounds boneless country-style pork ribs, cut into 2-inch pieces, fat trimmed. 1 pound meaty pork neck bones. 12 cups water. 3 large garlic cloves, peeled. 1 tablespoon fine sea salt. 8 cups drained canned white hominy (from about five 15-ounce cans). 3 limes, cut into wedges. 2 cups thinly sliced green cabbage. 1 cup chopped white onion. 1 cup thinly sliced radishes.

Cook garlic cloves in heavy small skillet over medium-low heat until beginning to soften and blacken in spots, turning occasionally, about 15 minutes. Cool and peel garlic. Transfer to small bowl. Add sesame seeds to same skillet. Stir over medium-low heat until golden, about 6 minutes. Add sesame seeds to same bowl. Combine chiles and 2 cups boiling water in medium bowl. Let stand until chiles soften and water is cool, about 2 hours. Drain, reserving soaking liquid. Chop chiles and place in blender with seeds. Add 1 cup reserved soaking liquid; puree until almost smooth. Add allspice, garlic, and sesame seeds; puree until smooth, adding more soaking liquid by 1/4 cupfuls to thin puree if desired. Pour puree into strainer set over bowl; press on solids in strainer to extract as much liquid as possible for sauce. Place pigs' feet, boneless pork pieces, and neck bones in very large pot. Add 12 cups water. Bring to boil, skimming any gray foam from surface. Add garlic and salt; reduce heat to medium-low and simmer uncovered until pork is tender, about 1 hour 45 minutes. Using tongs, transfer pigs' feet, boneless pork pieces, and bones to bowl. Cool. Pull meat in small chunks from pigs' feet and neck bones; discard bones and cartilage. Shred boneless pork pieces coarsely. Return all meat to broth in pot. Add hominy; simmer soup 20 minutes to blend flavors, skimming any foam from surface. Season soup to taste with more salt. (Sauce and soup can be prepared 1 day ahead. Cover and chill sauce. Cool soup slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm soup before serving.) Ladle soup into bowls. Pass sauce, limes, cabbage, onion, and radishes alongside to add to soup. *Thin, red, 3-inch-long dried chile that is very hot.

garlic cloves. sesame seeds. boiling water. ground allspice. cold water. country - style boneless pork ribs. pork neck bones. water. garlic cloves. fine sea salt. white hominy. limes. green cabbage. white onions. radishes.

http://www.epicurious.com/recipes/food/views/hominy-and-pork-soup-with-arbol-chile-sauce-108031

Shiitake Mushrooms with Young Pecorino Cheese

7 teaspoons fresh lemon juice, divided. 2 teaspoons Dijon mustard. 8 tablespoons extra-virgin olive oil, divided. 1 lemon, peel cut into long thin slivers (yellow part only). Coarse kosher salt. Nonstick vegetable oil spray. 1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter. 1 garlic clove, peeled, flattened. 6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes. 1/4 cup fresh Italian parsley leaves.

Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper. Preheat oven to 425F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer. Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet. Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.

fresh lemon juice. Dijon mustard. olive oil. lemon. kosher salt. cooking spray. fresh shiitake mushrooms. garlic clove. monterey jack cheese. fresh Italian parsley.

http://www.epicurious.com/recipes/food/views/shiitake-mushrooms-with-young-pecorino-cheese-350126

Cold Cucumber Soup

2 large cucumbers, peeled and seeded. 1 14 cups nonfat sour cream. 1 cup low sodium chicken broth. 1 small onion, cut into wedges. 4 sprigs fresh parsley, stems removed. 2 sprigs fresh dill or 1 teaspoon dill weed, stems removed. 1 tablespoon lemon juice. 14 teaspoon white pepper.

Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into bowl. Cover and refrigerate for at least 8 hours.

cucumbers. nonfat sour cream. low sodium chicken broth. onion. fresh parsley. fresh dill. lemon juice. white pepper.

http://www.food.com/recipe/cold-cucumber-soup-155

Easy Lemon Bars

1 box (about 18 Oz. Box) Pudding Recipe Lemon Cake Mix. 2 whole Eggs, Divided. 13 cups Canola Oil. 8 ounces, weight Cream Cheese. 13 cups Sugar.

Combine cake mix with 1 egg and oil. Mix until crumbly. Reserve one cup. Pat remaining batter lightly into an ungreased casserole dish (13x9x2). Bake 7-10 minutes at 350 degrees . Beat cream cheese, sugar and remaining egg until light and smooth. Spread over cake. Sprinkle reserved crumbs on top. Bake 10-15 minutes more (until top starts to brown).

lemon cake mix. eggs. canola oil. cream cheese. sugar.

http://tastykitchen.com/recipes/desserts/easy-lemon-bars/

Japanese Yuzu and Ginger Cocktail

6 ounces gin or 6 ounces vodka. 1 yuzu fruit, juice Anjou pear. 2 tablespoons ginger-mint simple syrup (recipe follows). 12 cup honey (or sugar). 12 cup water. 14 cup roughly chopped mint leaf. 1 inch piece ginger, chopped.

Combine gin, yuzu juice and simple syrup in a cocktail shaker. Shake shake shake...shake shake shake...shake (Pour into a glass filled with ice, garnish with thinly sliced ginger root and mint leaves. Combine all ingredients in a small, heavy saucepan over medium heat. Stir constantly for 3 minutes to dissolve honey in the water. Continue cooking over medium heat for another 5 minutes or until a syrup-like texture is achieved. Pour the syrup into a small glass bowl and allow to cool slightly before use. when using a cocktail shaker it is helpful to use the syrup while it is still slightly warm, stirring it with the cocktail ingredients to ensure it is well combined before adding ice. ).

gin. fruit. simple syrup. honey. water. mint leaves. ginger.

http://www.food.com/recipe/japanese-yuzu-and-ginger-cocktail-522939

Potent Pickled Peppers

27 ounces mixed peppers, washed well and dried. 6 garlic cloves, peeled. 2 fresh bay leaves. 12 teaspoon whole black peppercorn. 4 cups white wine vinegar (at least 5 percent acidity). 1 cup filtered water. 14 cup sugar. 1 teaspoon coarse sea salt.

Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

mixed peppers. garlic cloves. fresh bay leaves. whole black peppercorns. white wine vinegar. water. sugar. coarse sea salt.

http://www.food.com/recipe/potent-pickled-peppers-517685

Solar Cooked Quesadilla

1 flour tortilla. 1 tablespoon melted butter. 3 slices roast beef, lunchmeat sliced into strips. 14 cup shredded mozzarella cheese. 14 cup shredded mild cheddar cheese.

Grease a dark, nonstick 9 inch round pan with melted butter lightly. Place roast beef slices & cheeses on one side of the tortilla. Fold the other half of tortilla over, pressing down gently. Brush top with melted butter and transfer to the pan. Place pan in solar cooker. Solar cook until the cheese is melted or until the tortilla is lightly browned and crisp (About 2-3 hours).

flour tortilla. butter. roast beef. mozzarella cheese. mild cheddar cheese.

http://www.food.com/recipe/solar-cooked-quesadilla-382885