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Pecan Balls (Christmas Cookies)

12 cup butter, softened. 14 cup powdered sugar. 12 cup chopped pecans. 1 cup flour. 14 teaspoon salt. 1 teaspoon vanilla. additional powdered sugar, for rolling.

Mix ingredients together until well blended. Hand form into small balls. Bake at 300 up to 15 minutes. (These will not brown). While balls are still warm, roll into powdered sugar.

butter. powdered sugar. pecans. flour. salt. vanilla. powdered sugar.

http://www.food.com/recipe/pecan-balls-christmas-cookies-68900

The Best Gluten Free Brownies Ever...Seriously

1/2 cup chopped walnuts, or to taste (optional). 1/2 (12 ounce) bag semisweet chocolate chips. 1 teaspoon unsweetened cocoa powder. 1/4 cup tapioca flour. 1/4 cup sorghum flour. 1/4 cup teff flour. 1/3 cup unsweetened cocoa powder. 1 teaspoon xanthan gum. 1 pinch salt. 1/2 cup butter, room temperature. 1 cup white sugar. 2 eggs, beaten. 1 teaspoon vanilla extract.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl. Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

walnuts. semi - sweet chocolate chips. unsweetened cocoa powder. tapioca flour. sorghum flour. teff flour. unsweetened cocoa powder. xanthan gum. salt. butter. white sugar. eggs. vanilla extract.

http://allrecipes.com/recipe/the-best-gluten-free-brownies-everseriously/

Smoky Creamy Polenta With Sun-Dried Tomatoes

1 tablespoon butter. 1 medium onion, diced. 12 teaspoon salt. 1 pinch red pepper flakes (optional). 13 cup sun-dried tomato, diced. 1 garlic clove, minced. 40 ounces chicken broth or 40 ounces water. 1 teaspoon chipotle chili sauce (Don Enrique or use canned chipotle in adobe sauce minced). 1 cup coarse cornmeal. 5 ounces brie cheese (Swiss Camembert or Tomme rind removed and cut into chunks).

In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes. Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute. Add Broth bring to a boil. Add chipotle sauce. Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium. Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present! Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!

butter. onion. salt. red pepper flakes. sun - dried tomatoes. garlic clove. chicken broth. chipotle chili sauce. cornmeal. brie cheese.

http://www.food.com/recipe/smoky-creamy-polenta-with-sun-dried-tomatoes-163992

Creamed German Chicken

2 tablespoons butter. 2 skinless, boneless chicken breast halves. 1 onion, sliced. 1 teaspoon fennel seed. 1 teaspoon celery seed. 1 tablespoon freshly ground black pepper, or to taste. 1 pint heavy whipping cream.

Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside. Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

butter. boneless skinless chicken breast halves. onion. fennel seeds. celery seeds. fresh ground black pepper. heavy whipping cream.

http://allrecipes.com/recipe/creamed-german-chicken/

Spaghetti Muffins

1 (400 g) can spaghetti in tomato sauce. 1 12 cups grated cheese. 4 eggs, lightly beaten. salt and pepper.

Pre heat the oven to 180c. Grease a 12 hole muffin pan, divide the mixture evenly between. Bake for 15 minutes, remove from the oven and allow to sit a couple of minutes in the tin before serving.

spaghetti in tomato sauce. cheese. eggs. salt and pepper.

http://www.food.com/recipe/spaghetti-muffins-482451

Chicken Potato Casserole

10 ounces condensed cream of chicken soup. 1 cup sour cream. 14 cup milk. 2 cups cubed cooked chicken. 1 14 cups shredded cheddar cheese. 3 12 cups frozen hash brown potatoes, thawed. 1 12 cups frozen peppers and onions, thawed. 1 14 cups shredded cheddar cheese. 1 12 cups crushed potato chips.

Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish. Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips. Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

condensed cream of chicken soup. sour cream. milk. cooked chicken. shredded cheddar cheese. frozen hash brown potatoes. frozen peppers and onions. shredded cheddar cheese. potato chips.

http://www.food.com/recipe/chicken-potato-casserole-260190

Andaluz

1 12 ounces sherry wine (1 jigger or shot). 1 cup orange juice.

Pour the sherry over a few ice cubes. Fill the glass with orange juice. Enjoy!

sherry wine. orange juice.

http://www.food.com/recipe/andaluz-483087

Slow Cooker Scalloped Potatoes with Ham

3 pounds potatoes, peeled and thinly sliced. 1 cup shredded Cheddar cheese. 1/2 cup chopped onion. 1 cup chopped cooked ham. 1 (10.75 ounce) can condensed cream of mushroom soup. 1/2 cup water. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on High for 4 hours.

potatoes. shredded cheddar cheese. onions. cooked ham. condensed cream of mushroom soup. water. garlic powder. salt. black pepper.

http://allrecipes.com/recipe/slow-cooker-scalloped-potatoes-with-ham/

Cinnamon Banana Breakfast Bulgur

1 cup Bulgur. 2- 1/2 cups Unsweetened Almond Milk, Plus More For Serving. Pinch Salt. 3 Tablespoons Brown Sugar. 1 teaspoon Cinnamon. 1 Banana, Sliced.

Place the bulgur, almond milk, and salt in a medium saucepan. Bring the mixture to a boil, cover, reduce heat to low and simmer for 12-15 minutes or until bulgur is tender. Stir in the brown sugar and cinnamon. Divide mixture between bowls. Top with sliced bananas, an additional sprinkling of cinnamon, and more almond milk, if desired.

bulgur. unsweetened almond milk. salt. brown sugar. cinnamon. banana.

http://tastykitchen.com/recipes/breakfastbrunch/cinnamon-banana-breakfast-bulgur/

Italian Saucy Sausage Sub

1 Italian sausage. 10 tablespoons spaghetti sauce. 1 small onion. 14 bell pepper. 1 hoagie roll.

Fry, boil or grill your sausage. Saute onion and bell pepper with a dash of pepper flakes. ASSEMBLY----------. Place sausage on bun. Place saute mixture on top. Place warm sauce on top. (warm for twenty seconds in microwave). Enjoy!

Italian sausage. spaghetti sauce. onion. bell peppers. hoagie roll.

http://www.food.com/recipe/italian-saucy-sausage-sub-20037

Eva Claiborne's Hen and Dressing

1 (6 pound) whole chicken. 1 medium onion, chopped. 2 stalks celery. salt to taste. 2 (9x9 inch) pans cornbread, cooled and crumbled. 12 biscuits, crumbled. 2 cups diced celery. 2 large onions, chopped. 1 tablespoon dried sage. 1 tablespoon poultry seasoning. seasoned salt to taste. 1 dash crushed red pepper. 9 eggs, beaten.

Place chicken, 1 onion, 2 stalks celery, and salt in a large pot with enough water to cover. Bring to a boil. Reduce heat, and gently boil 90 minutes, or until chicken meat falls easily from the bone. Drain, reserving broth. Chop chicken, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a large bowl, mix crumbled cornbread, crumbled biscuits, 2 cups celery, 2 large onions, sage, poultry seasoning, seasoned salt, and red pepper. Stir in eggs and reserved chicken broth. The mixture should be very thin. Transfer mixture to the prepared baking dish. Bake 45 minutes in the preheated oven, stirring often. Mix chicken into the dressing mixture. Continue baking 15 minutes, until lightly browned.

whole chickens. onion. celery. salt. cornbread. biscuits. celery. onions. dried sage. poultry seasoning. seasoning salt. crushed red pepper flakes. eggs.

http://allrecipes.com/recipe/eva-claibornes-hen-and-dressing/

Puff Pancakes

3 whole Eggs. 1/2 cups Flour. 1 pinch Sea Salt. 1/2 cups Milk. 1 teaspoon Pure Vanilla Extract. 2- 1/2 Tablespoons Butter, Cut Into 4 Pieces. For Serving: Berries, Sauteed Apples, Powdered Sugar, Whip Cream.

Preheat oven to 400 degrees F, and place cast iron skillet or pie pan into oven to become hot. Add eggs to mixing bowl and whisk. Add flour and a pinch of salt to the eggs. Mix well, mixture will still be lumpy do not worry. Add milk and vanilla. Mix and set aside. (Even if there are a few lumps it will be fine.) Place butter into hot skillet or pie pan and close oven door to melt. Once melted swirl pan around and add puff pancake mixture. Bake for 20- 25 minutes, until puffed and golden brown. Top with desired toppings.

eggs. flour. sea salt. milk. pure vanilla extract. butter. berries.

http://tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/puff-pancakes-2/

Apricot and Walnut Varenikis

1/4 cup water. 1/4 cup plus 2 tablespoons sugar. 2 tablespoons apricot brandy (optional). 6 oz dried apricots (1 cup; preferably California). 1/2 cup walnuts (2 ounces), finely chopped. Pierogi and vareniki dough. 1 stick (1/2 cup) unsalted butter. 1/2 cup fresh bread crumbs. 1/4 teaspoon cinnamon.

Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not puree). Transfer to a bowl and stir in 1/4 cup walnuts. Cool. Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Trim dough to a 13-inch square. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares. Put 1 slightly rounded teaspoon filling in center of each square. Working with 1 square at a time, moisten edges with water and fold in half diagonally to form a triangle, pressing edges firmly together to seal. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more dumplings with remaining dough and filling. Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes. Make topping while varenikis cook: Heat 2 tablespoons butter in a skillet over moderate heat, then cook bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until golden, 2 to 3 minutes. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss. Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter. Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.

water. sugar. apricot brandy. dried apricots. walnuts. pierogi. unsalted butter. fresh breadcrumbs. cinnamon.

http://www.epicurious.com/recipes/food/views/apricot-and-walnut-varenikis-104651

Chocolate Cream Pie

1 whole Pre-Baked 9" Pie Crust, Store Bought Or Your Favorite Recipe. 23 cups Sugar. 1/2 cups All-purpose Flour. 1/2 cups Cocoa Powder. 1/4 teaspoons Salt. 3 cups Milk. 3 whole Egg Yolks. 2 teaspoons Vanilla Extract. 2 Tablespoons Butter. Whipped Cream (optional, Garnish).

Combine the sugar, flour, cocoa powder and salt in a medium/large sauce pan over medium heat. Heat it and stir until lump free. Slowly drizzle in the milk while stirring over medium heat. Cook over medium until mixture thickens and is bubbly, about 5 minutes. Make sure to stir around the edges of the pan. Remove from heat. Whisk egg yolks in a medium-sized heat proof bowl. Take 1/2 cup of the chocolate mixture and whisk continually while adding it into the egg yolks. Continue to add more of the chocolate mixture until a total of 2 cups of the chocolate mixture has been added. Then add egg mixture back into the chocolate mixture and return it to medium heat stirring continually until mixture starts to bubble. This should take about 2 minutes. Then remove from heat. Add vanilla and butter and stir until fully combined. Pour chocolate pudding mixture into the pre-baked pie crust. Cover with plastic wrap and cool for at least 5 hours before serving. Top with whipped cream.

9 inch pie shell. sugar. all - purpose flour. cocoa powder. salt. milk. egg yolks. vanilla extract. butter. whipped cream.

http://tastykitchen.com/recipes/desserts/chocolate-cream-pie-5/

Easy Chocolate Drops

3 tablespoons margarine. 3 tablespoons peanut butter. 1 cup semisweet chocolate chips. 3 cups whole wheat flake cereal.

In a medium saucepan, combine the margarine, peanut butter, and chocolate chips. Cook over low heat, stirring frequently until melted. Remove from the heat and stir in cereal. Drop by spoonfuls onto wax paper or greased cookie sheets, and refrigerate until set.

margarine. peanut butter. semi - sweet chocolate chips. cereal.

http://allrecipes.com/recipe/easy-chocolate-drops/

Seared Scallops with Creamy Noodles and Peas

8 ounces medium egg noodles. 1 cup frozen peas. 3/4 pound large sea scallops (about 15; tough ligament removed from side of each if attached), halved horizontally. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons unsalted butter. 1/2 cup dry white wine. 2 tablespoons water. 2/3 cup heavy cream. 1/4 cup chopped fresh chives.

Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil. While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered. Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

medium egg noodles. frozen peas. large scallops. salt. black pepper. unsalted butter. dry white wine. water. heavy cream. fresh chives.

http://www.epicurious.com/recipes/food/views/seared-scallops-with-creamy-noodles-and-peas-238401

Rolled Hazelnut Bread

1 cup milk. 1 teaspoon granulated sugar. 1 (1 tablespoon) package active dry yeast. 3 cups all-purpose flour. 14 cup granulated sugar. 14 cup shortening, softened. 12 lb hazelnuts. 6 ounces chocolate chips. 12 cup granulated sugar. 1 egg, separated. 14 cup water. 116 teaspoon almond extract.

To make bread dough: In small saucepan, heat milk to lukewarm. Stir in yeast and 1 tsp granulated sugar. Cover and let stand for 10 minutes or until foamy and double in volume. Maenwhile, in large bowl, stir together 1 cup flour, 1/4 cup sugar and softened shortening. Stir yeast mixture with a fork and add to flour mixture. Gradually beat in remaining flour to make a soft dough. Turn out onto a lightly floured board and knead dough for about 10 minutes or until dough is smooth and elastic. Shape into a ball and place in a clean, greased bowl. Cover with a tea towel and let rise in a warm place for about 1 hour or until double in bulk. To make filling: Place hazelnuts in a frying pan and toast on medium-high heat, shaking pan constantly, until skins start to loosen and nuts turn light brown. Remove from heat and place in a tea towel. Rub vigorously to remove skins, being careful not to burn yourself. Let cool. Grind toasted hazelnuts in a food processor (you should have about 1 1/2 cups) and then place into a medium bowl. Grind chocolate chips in food processor. Add to ground nuts. Add sugar, egg white, water and almond extract to bowl. Beat egg yolk with a fork and add half of it to the nut mixture. Mix well. To assemble: Punch down risen dough and let rest on floured surface for about 10 minutes. Roll out into a 18 by 12 inch rectangle. Spread filling evenly over dough, leaving a 1/2 inch border. Starting at long side, roll up tightly, jelly-roll fashion. Pinch ends closed and form into a slight horseshoe shape. Place seam side down on large, greased baking sheet. Cover with a towel and let rise in a warm place for about 1 hour or until double in bulk. Using a very sharp knife, cut diagonal slits on top of bread, spacing them about 2 inches apart. Bake in preheated 400 degree oven for 30 to 35 minutes or until loaf is golden brown and bread sounds hollow when tapped (if bread is browning too quickly, cover with tin foil).

milk. granulated sugar. active dry yeast. all - purpose flour. granulated sugar. shortening. hazelnuts. chocolate chips. granulated sugar. egg. water. almond extract.

http://www.food.com/recipe/rolled-hazelnut-bread-25776

Chef Jeffrey Buben's Baked Onion

8 tablespoons butter. 4 tablespoons brown sugar (optional). 4 shallots, chopped. 4 garlic cloves, chopped. 4 teaspoons chopped fresh rosemary. 4 teaspoons chopped fresh thyme. 8 tablespoons sherry wine vinegar. 4 tablespoons beef stock (or chicken, veal). 4 whole vidalia onions (or other sweet onions). 3 tablespoons olive oil (as needed). 4 large shiitake mushroom caps (or other variety). 4 ounces Smithfield Ham, diced (or other smoked ham or bacon). 4 tablespoons chopped chives. 1 ripe tomatoes, diced. salt & freshly ground black pepper. 4 pieces aluminum foil, each around one foot square.

Preheat oven to 350 degrees. Lay each piece of foil flat, and spoon 1/4 of each of the first six ingredients (the butter, brown sugar if desired, shallots, garlic, rosemary and thyme) onto the center of each piece. For each onion: cut off the shriveled end, then cut 6-8 shallow slits just through the brown peel, going lengthwise all the way from the shriveled end to the root; pull back the flaps of peel in a bunch, like a pony tail, over the root; plop the onion on top of the pile of seasonings on the foil, and then bunch the foil all around it, so the whole onion is completely wrapped -- except for the bunched up onion peel, which should be poking out the top. Pour 1/4 of the sherry vinegar and stock, plus a few pinches of salt and pepper, into each of the foil packets before giving the foil a final pinch to seal it well, and bake on a cooking sheet for around 45 minutes or until soft. (Note: the onion peel will be black. ). When the onion is done, heat a Tbsp or so of butter or olive oil in a saute pan over medium high-high heat, add the mushroom chunks and ham and saute until slightly browned, stir in the diced tomato, pour in the juices from the onion packets, stir until hot and then remove from heat. Salt and pepper to taste, add a bit more sherry vinegar if desired, and then whisk in additional salad oil (if desired) to make it into a vinaigrette. Put each onion in the center of a plate and spoon sauce around it, sprinkle with chives.

butter. brown sugar. shallots. garlic cloves. fresh rosemary. fresh thyme. sherry wine vinegar. beef stock. vidalia onions. olive oil. shiitake mushroom caps. Smithfield Ham. chives. tomatoes. salt & freshly ground black pepper. aluminum foil.

http://www.food.com/recipe/chef-jeffrey-bubens-baked-onion-259300

Heavenly Chicken Garlic Sandwiches

1/2 cup butter. 5 cloves garlic cloves, peeled and minced. 4 hoagie rolls, split. 2 pounds cooked chicken breast, cubed. 1 1/2 cups shredded mozzarella cheese.

Preheat oven to 325 degrees F (165 degrees C). Melt butter with garlic in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Place hoagie roll halves on a baking sheet and brush each with garlic-butter mixture. Divide chicken between each hoagie roll bottom; sprinkle cheese on each hoagie roll top. Cook in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Press top and bottom sandwich portions together.

butter. garlic cloves. hoagie rolls. cooked chicken breasts. mozzarella cheese.

http://allrecipes.com/recipe/heavenly-chicken-garlic-sandwiches/

Easy Mexican Pizza

Pizza:. 1 (13.8 ounce) can Pillsbury refrigerated classic pizza dough. 1 cup canned Old El Paso refried beans. 1/2 cup Old El Paso red enchilada sauce. 1 1/2 cups shredded Mexican blend cheese. Garnishes, as desired:. 3 medium green onions, chopped. 1 cup sour cream. 1 cup Old El Paso Thick 'n Chunky Salsa.

Heat oven to 425 degrees F. Grease or spray 15x10x1-inch pan. Unroll pizza dough in pan. Using an offset spatula, spread beans over crust, leaving 1-inch border around edges. Spread with enchilada sauce; sprinkle with cheese. Bake about 15 minutes or until cheese is bubbly and melted. Sprinkle with green onions. Serve with sour cream and salsa.

pizza dough. refried beans. red enchilada sauce. Mexican blend cheese. green onions. sour cream. chunky salsa.

http://allrecipes.com/recipe/easy-mexican-pizza/

Best Banana Bread Ever

12 cup sugar. 2 eggs, beaten. 1 cup mashed banana. 1 34 cups flour. 18 teaspoon salt. 1 teaspoon baking soda. 13 cup buttermilk. 12 cup pecans (optional). 13 cup oil.

Preheat oven to 325 degrees F. Grease one 9x5 inch loaf pan. Blend together the eggs, buttermilk, oil, and bananas. Sift together the sugar, flour, baking soda, and salt. Add to banana mixture and stir in pecans. Mix well. Pour into prepared loaf pan and bake for 1 hour and 20 minutes or til a cake tester inserted comes out clean.

sugar. eggs. mashed bananas. flour. salt. baking soda. buttermilk. pecans. oil.

http://www.food.com/recipe/best-banana-bread-ever-517544

Deluxe Potato casserole

1 12 packages hash browns. 1 cup sour cream. 14 ounces cheddar cheese. 1 medium onion, chopped fine. 23 cup milk. 2 cans cream of chicken soup, undiluted. 1 can cream of celery soup, undiluted. 14 cup butter, melted. 14 teaspoon garlic powder. salt and pepper, to your taste.

In lagre mixing bowl add ingredients listed. mix well. Put into a casserole dish and bake for 1 hour at 350 degrees.

hash brown. sour cream. cheddar cheese. onion. milk. butter. garlic powder. salt and pepper.

http://www.food.com/recipe/deluxe-potato-casserole-82223

Strawberry Shortcake in Scones! Recipe

2 1/4 cups all purpose cake flour. 1 tsp salt. 4 tsp baking powder. 4 Tbsp sugar. 5 Tbsp cold butter. 3 eggs. 3/4 cup milk (even richer with heavy cream or 1/2 and 1/2). 1 Tbsp water. 1 lb strawberries thinly sliced (1/6-1/4 pound per dessert depending on how "heaping" you want it.. 1 tsp sugar (powdered or granulated).

Preheat oven to 450 F Mix all dry ingredients in a bowl or food processor, reserving 1 Tbsp sugar. Cut the butter into bits and pulse it into the mixture in the food processor or blend it carefully by hand. Beat 2 eggs with the milk and combine with the dry ingredients with a few swift strokes. Turn the dough out onto a lightly floured surface and knead it about 10 times. If it is very sticky, add a little flour. Press the dough into a 3/4 inch thick rectangle and cut into 2 inch rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet. Reshape the leftover dough and cut again. You should end up with 10-14 scones. Beat the last egg with 1 Tbsp of water and brush the top of each scone. Sprinkle each with a little of the remaining Tbsp of sugar. Bake for 7-9 minutes or until scones are golden brown. Let the scones cool for 5-10 minutes and then cut them in the middle. While the scones are baking, rinse and slice the strawberries, removing the stems. Put the sliced strawberries in a bowl, sprinkle them with the tsp of sugar, and mix gently to distribute the sugar. On the bottom half of each scone, put a generous scoop of vanilla ice cream. Heap the strawberries on top of and around the ice cream, and place the top gently back on top of the strawberries. Top with whipped cream if desired.

cake flour. salt. baking powder. sugar. butter. eggs. milk. water. strawberries. sugar.

http://cookeatshare.com/recipes/strawberry-shortcake-in-scones-4478

Classic Arabian Kabsa Spice Mix from the Spice Route

1 tablespoon cardamom seed. 1 tablespoon black pepper. 1 tablespoon cumin seed. 1 tablespoon coriander seed. 1 tablespoon fennel seed. 1 teaspoon saffron thread. 1 teaspoon dried pomegranate powder. 2 dried limes (optional).

Grind all the whole spices and saffron threads together, then add the promegranate powder, mix well. (If using the dried limes, add them to the intial grinding procedure. ). Decant into an airtight tin or container and store in a dark, cool and dry place.

cardamom seeds. black pepper. cumin seeds. coriander seeds. fennel seeds. saffron threads. pomegranate powder. dried limes.

http://www.food.com/recipe/classic-arabian-kabsa-spice-mix-from-the-spice-route-290159

Watermelon Margarita

3 c. watermelon. 1/2 c. lime juice. 4 oz. Sauza Blue Silver 100% Agave Tequila. 2 oz. Cointreau. 1 c. ice.

Freeze cubed watermelon in a plastic bag for a minimum of 2 hours. Add all ingredients to a blender, puree until smooth. Serve in glasses rimmed with salt (if desired) and garnished with a lime or watermelon wedge.

watermelon. lime juice. tequila. Cointreau liqueur. ice.

http://www.delish.com/recipefinder/watermelon-margarita-recipe-del0413

Southwestern Pasta

14 ounces pasta. 2 tablespoons olive oil. 3 cups grape tomatoes or 3 cups cherry tomatoes, halved. 3 cups corn, cooked (fresh or frozen). 1 yellow pepper, diced. 12 red onion, chopped. 12 cup light mayonnaise or 12 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons fresh lime juice. 2 -3 tablespoons pickled jalapeno peppers, chopped. 1 14 teaspoons chili powder. 1 14 teaspoons ground cumin. 12 cup fresh cilantro, chopped. 1 teaspoon salt. 12 teaspoon ground pepper.

Cook pasta in gently boiling water until tender but firm. Drain and rinse with cold water. Lightly coat with olive oil. Combine pasta, tomatoes, corn, yellow pepper, and onion in a bowl. For dressing, mix mayo, mustard, lime juice, jalapeno peppers, chili powder, and cumin in a small bowl. Toss dressing with pasta and veggies, add chopped cilantro and salt and pepper. Adjust seasoning to taste.

pasta. olive oil. grape tomatoes. corn. yellow pepper. red onions. light mayonnaise. Dijon mustard. fresh lime juice. pickled jalapeno peppers. chili powder. ground cumin. fresh cilantro. salt. ground pepper.

http://www.food.com/recipe/southwestern-pasta-299023

Penne with Chicken, Shiitake Mushrooms, and Capers

7 tablespoons olive oil. 1 large red onion, thinly sliced. 4 large garlic cloves, finely chopped. 1 1/2 teaspoons minced fresh rosemary. 1 1/2 pounds fresh shiitake mushrooms, stems trimmed, caps thickly sliced. 1 1/2 pounds skinless boneless chicken breast halves, cut into 3/4-inch cubes. All purpose flour. 2 1/2 cups (or more) low-salt chicken broth. 1/2 cup dry white wine. 2 tablespoons drained capers. 1 pound penne pasta. 1/4 cup chopped fresh parsley. Freshly grated Parmesan cheese.

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and saute until golden brown, about 10 minutes. Transfer to medium bowl. Add 2 tablespoons oil to pot. Add garlic and rosemary; saute 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes. Transfer to bowl with onion. Toss chicken in large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper. Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add chicken; saute until no longer pink, about 5 minutes. Add 2 1/2 cups broth, wine, and capers. Bring to boil, scraping up any browned bits. Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten. Transfer pasta to large bowl. Sprinkle with parsley. Serve, passing cheese separately.

olive oil. red onion. garlic cloves. fresh rosemary. fresh shiitake mushrooms. boneless skinless chicken breast halves. all - purpose flour. low sodium chicken broth. dry white wine. capers. penne pasta. fresh parsley. parmesan cheese.

http://www.epicurious.com/recipes/food/views/penne-with-chicken-shiitake-mushrooms-and-capers-107091

Blushing Rutabaga Noodles

2- 1/2 pounds Rutabagas, Washed And Peeled. 1 Tablespoon Olive Oil. 23 cups Diced Shallots. 1/2 cups Vegetable Broth. 1/2 cups Toasted Pine Nuts. 2 cans (15 Oz. Size) Petite Diced Tomatoes. 6 cloves Garlic, Minced. 1/2 cups Heavy Cream. 1/2 cups Fresh Shredded Asiago Cheese. 1/4 cups Fresh Chopped Basil. Salt And Fresh Cracked Pepper, To Taste.

1. To begin, spiralize your rutabagas using a spiralizer on one of the finer settings, so youre mimicking angel hair pasta. 2. In a large skillet (use one with a lidyoull need it in a bit) over medium heat, saute your diced shallots in the olive oil for 2 minutes. Next add your rutabaga noodles and vegetable broth to the skillet, stir to combine and cover. Cook for 12-15 minutes, or until the rutabaga noodles become soft, more yellow in color, and translucent. 3. While your rutabaga noodles are cooking, prep your remaining ingredients. If your pine nuts are raw, you can toast them in a small skillet over medium heat by stirring them frequently until they are golden brown. I prefer toasting my pine nuts myself instead of buying pre-toasted because they have a better texture and flavor. 4. Once the rutabaga noodles have finished cooking, add the petite diced tomatoes and fresh minced garlic to the skillet. Cook for an additional 2-3 minutes, or until the tomatoes are heated through. Remove from the heat. 5. To finish the noodles, gently stir in heavy cream. Sprinkle with fresh shredded Asiago, toasted pine nuts, and chopped basil. Top with pepper to taste.

rutabagas. olive oil. shallots. vegetable broth. pine nuts. diced tomato. garlic cloves. heavy cream. asiago cheese. fresh basil. salt & fresh ground pepper.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/blushing-rutabaga-noodles/

Chocolate-Cherry Biscotti

2 cups all-purpose flour. 1 cup whole wheat flour. 14 teaspoon salt. 1 cup sugar. 3 large eggs. 2 tablespoons vegetable oil. 2 teaspoons vanilla extract. 1 12 teaspoons almond extract. 23 cup dried tart cherry. 12 cup semi-sweet chocolate chips. cooking spray.

Preheat oven to 350. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk. Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips. Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350 for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325 for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

all - purpose flour. whole wheat flour. salt. sugar. eggs. vegetable oil. vanilla extract. almond extract. dried tart cherries. semi - sweet chocolate chips. cooking spray.

http://www.food.com/recipe/chocolate-cherry-biscotti-151459

Peppered Beef & Snow Peas with Baked Brown Rice

2 pounds Strip Steak, Thinly Sliced Across Grain. 1/2 cups Soy Sauce. 4 Tablespoons Brown Sugar. 2 Tablespoons Cornstarch. 1 Tablespoon Fresh Ginger, Minced (don't Skip This, It Adds Great Flavor! Peel And Mince Remaining Pieces Of The Head And Freeze For Another Use). 2 teaspoons Cracked Pepper. 1- 1/2 teaspoon Sesame Oil. 1 pinch Red Pepper Flakes. 8 ounces, weight Snow Peas, Ends Trimmed Off. 4 whole Green Onions, Sliced. 4 Tablespoons Oil. 5 Tablespoons Water. 1- 1/2 cup Brown Basamati Rice. 2 cups Chicken Broth. 1/2 cups Water. 1/2 teaspoons Salt.

Make the Brown Rice Bake: Preheat oven to 340F. Combine brown rice, chicken broth, water and salt in an 8x11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork. Keep warm until ready to serve. For stir-fry: In a medium bowl, combine soy sauce, brown sugar, cornstarch, ginger, black pepper, sesame oil, and red pepper flakes. Add steak strips to the marinade and toss to coat. In a large family-sized skillet, heat 2 Tablespoons of oil over high heat. Add snow peas and cook 1-2 minutes. Remove peas from skillet and set aside. Heat 2 more Tablespoons of oil. Add beef strips and green onion to skillet (squeeze steak strips out to leave as much of the marinade in the bowl as possible). Cook on one side for 1 minute without disturbing. Flip and cook an additional 30 seconds to 1 minute until no longer pink. Remove from skillet and set aside with snow peas. Using the same skillet, pour in the remaining marinade and add 5 Tablespoons of water. Allow marinade to come to boil until thickened. (get it nice and hot to kill any raw meat germs). Once the sauce starts to thicken, return peas and beef to skillet and toss with sauce. Serve over baked brown rice. YUMMY! Recipe from One Lovely Life.

steak. soy sauce. brown sugar. cornstarch. fresh ginger. cracked pepper. sesame oil. red pepper flakes. snow peas. whole green onions. oil. water. basmati rice. chicken broth. water. salt.

http://tastykitchen.com/recipes/main-courses/peppered-beef-snow-peas-with-baked-brown-rice/

Crown and Coke

1 12 ounces Canadian rye whisky (Crown Royal). 6 ounces cola.

Pour Crown Royal whisky over ice cubes in highball glass. Add cola and stir.

Canadian rye whisky. cola.

http://www.food.com/recipe/crown-and-coke-310386

Easy Blackberry Cobbler

1 stick Butter. 1 cup Sugar. 1 cup Milk. 1 cup Self-Rising Flour. 1- 1/2 cup Blackberries.

Preheat oven to 350 F. While oven is preheating, melt butter in a 9x13 inch pan (put the pan in the oven while the oven is preheating). While butter is melting mix together the sugar, milk and flour. As soon as butter is melted pull the pan out of the oven and pour flour mixture over butter. Next pour fruit over the flour mixture but do not stir. Bake at 350 F for 45 minutes until golden brown.

butter. sugar. milk. self - rising flour. blackberries.

http://tastykitchen.com/recipes/desserts/easy-blackberry-cobbler-2/

Chicken Puffs

2 skinless, boneless chicken breast halves - cubed. 3 tablespoons chopped onion. 3 cloves garlic, peeled and minced. 3/4 (8 ounce) package cream cheese. 6 tablespoons butter. 3 (10 ounce) cans refrigerated crescent roll dough.

In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy. Preheat oven to 325 degrees F (165 degrees C). Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

onions. garlic cloves. cream cheese. butter. crescent roll dough.

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

Creole Spice Mix

4 tablespoons sweet paprika. 3 tablespoons salt. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon pepper. 1 tablespoon dried oregano. 1 tablespoon dried basil. 1 tablespoon dried thyme. 1 tablespoon white sugar. 1 tablespoon cayenne pepper (or to taste). 12 tablespoon celery seed.

Mix all ingredients together and store in and air tight container. Use in Jambalaya, Shrimp Creole or to season meat and seafood before grilling.

sweet paprika. salt. garlic powder. onion powder. pepper. dried oregano. dried basil. dried thyme. white sugar. cayenne pepper. celery seeds.

http://www.food.com/recipe/creole-spice-mix-335328

Sugar and Spice Layer Cake

1- 1/2 cup Unbleached All-purpose Flour. 1- 1/2 cup Cake Flour. 1 Tablespoon Baking Powder. 1 teaspoon Ground Cinnamon. 1/2 teaspoons Salt. 1/4 teaspoons Ground Nutmeg. 1 pinch Ground Cloves. 1 cup Unsalted Butter, Room Temperature. 1- 3/4 cup Granulated Sugar. 3 Eggs. 2 teaspoons Vanilla. 1- 1/4 cup Milk. 1/2 cups Seedless Blackberry Jam. Cinnamon-Sugar, For Topping (optional). 3 packages (8 Oz. Size) Cream Cheese, Room Temperature. 1/4 cups Sour Cream. 2 Tablespoons Heavy Cream. 1- 1/2 cup Unsalted Butter, Room Temperature. 2 cups Powdered Sugar. 1 teaspoon Vanilla. 1 teaspoon Orange Zest.

Heat oven to 350 F. Spray the bottom and sides of two 9-inch cake pans with cooking spray. Line bottoms with parchment paper; spray paper with cooking spray. In a large bowl, sift or whisk together flours, baking powder, cinnamon, salt, nutmeg and cloves. Set aside. In the bowl of a stand mixer, beat together butter and sugar for 3 minutes at medium speed until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture. Beat 1 more minute to fully incorporate ingredients. Divide batter evenly among prepared cake pans. Bake 40 to 45 minutes until a toothpick inserted in the center comes out clean. Transfer pans to cooling racks for 20 minutes. Then, carefully invert cakes out of the pans, remove parchment paper and flip cakes right side up. Place on cooling racks to cool completely. Meanwhile, make the frosting: In a medium bowl, beat together 1 package of cream cheese with sour cream and heavy cream until combined. In the bowl of a stand mixer, beat together remaining 2 packages of cream cheese with butter for 3 minutes at medium speed until pale and fluffy. Beat in powdered sugar, vanilla and orange zest. Stir in 8 ounces (about 1 cup) of the cream cheese-sour cream mixture. Trim the tops of the cakes so they are flat. Place one cake on a serving plate. Spread blackberry jam evenly on top. Spread 1 cup of frosting on top of jam. Place second cake upside-down on top of frosted cake. Top second cake with another 1 1/2 cups frosting. Sprinkle cinnamon-sugar (equal parts ground cinnamon and granulated sugar mixed together), if desired, on top of cake. Recipe adapted from Martha Stewart.

unbleached all - purpose flour. cake flour. baking powder. ground cinnamon. salt. ground nutmeg. ground cloves. unsalted butter. granulated sugar. eggs. vanilla. milk. seedless blackberry jam. cinnamon sugar. cream cheese. sour cream. heavy cream. unsalted butter. powdered sugar. vanilla. orange zest.

http://tastykitchen.com/recipes/desserts/sugar-and-spice-layer-cake/

Warm Butternut Squash Dip with Gruyere and Pistachios

2 pounds Butternut Squash. Olive Oil, As Needed. 1 pinch Sea Salt. 1 clove Garlic. 3 Tablespoons Mayonnaise Or Creme Fraiche. 1 cup Gruyere, Divided. 1/4 teaspoons Cayenne. 1 Tablespoon Finely Chopped Parsley. 13 cups Pistachios, Finely Chopped.

Preheat the oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a parchment-lined baking sheet. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the squash. When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Stir in the garlic, mayo or creme fraiche, 3/4 cup cheese, cayenne and parsley. Taste for seasoning and add more salt as necessary (youll probably need 1/2 teaspoon). Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts. Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes. Serve immediately with gluten-free crackers or baguette rounds.

butternut squash. olive oil. sea salt. garlic clove. mayonnaise. gruyere. cayenne. parsley. pistachios.

http://tastykitchen.com/recipes/appetizers-and-snacks/warm-butternut-squash-dip-with-gruyere-and-pistachios/

Potatoes Elegante

3 -4 large potatoes, cooked and sliced. salt and pepper. 1 cup shredded monterey jack cheese. 1 cup shredded cheddar cheese. 3 tablespoons butter. 1 cup chopped onion. 1 cup sour cream. 2 eggs. paprika.

Saute onions in butter until golden. In a deep, oiled casserole dish, layer 1/2 potatoes (sprinkle with salt and pepper), 1/2 onions and 1/2 jack and cheddar cheeses. Repeat layers. Beat sour cream and eggs. Pour over top. Sprinkle with paprika. Bake at 375 for 40 minutes.

potatoes. salt and pepper. monterey jack cheese. shredded cheddar cheese. butter. onions. sour cream. eggs. paprika.

http://www.food.com/recipe/potatoes-elegante-394164

Frank and Bean Bake

1 (15 ounce) can red kidney beans, drained and rinsed. 1 (15 ounce) can baked beans, drained. 12 cup spaghetti sauce. 1 small onion, diced. 1 cup cheddar cheese, shredded. 4 -6 frankfurters, sliced.

Mix beans, spaghetti sauce, onion and sliced frankfurters in ungreased 1 1/2 qt.baking dish. Top with cheese. Bake uncovered for 30 minutes in a 350 degree oven until mixture is bubbly.

red kidney beans. baked beans. spaghetti sauce. onion. cheddar cheese. frankfurters.

http://www.food.com/recipe/frank-and-bean-bake-334777

Honey Roasted Pretzel Peanut Butter

4 cups Honey Roasted Peanuts. 1 Tablespoon Honey. 1/2 cups Pretzels, Broken Up, Divided.

Note: If you have a small food processor (7- 12 cups), process in 2 batches. In a large food processor, add the nuts and process until smooth. You will have to scrape down the sides a few times. This process takes about 6 minutes. Then add honey and 1/4 cup pretzels. Process until drippy! This will take about another 3-5 minutes. Taste to make sure its sweet enough for you. Place in a bowl or jar and stir in remaining 1/4 cup of crushed pretzels. Place in a jar or sealed container and store in the cupboard or refrigerator.

honey roasted peanuts. honey. pretzels.

http://tastykitchen.com/recipes/condiments/honey-roasted-pretzel-peanut-butter/

Wine & Cheese Omelet

1 loaf French bread, large day old (broken in small pieces). 6 tablespoons unsalted butter (melted). 34 lb swiss cheese (shredded). 12 lb monterey jack cheese (shredded). 9 slices genoa salami (thinly sliced). 16 eggs. 3 14 cups milk. 12 cup dry white wine. 4 large green onions (minced). 1 tablespoon grainy mustard. 14 teaspoon pepper. 14 teaspoon red pepper. 1 12 cups sour cream. 1 cup parmesan cheese, freshly grated.

Spread bread in 2 large( 9x13)buttered casseroles, drizzle with butter, sprinkle with meats & cheeses, not parmesan.Beat together milk, eggs, wine, onion, mustard & spices until foamy. Pour over casseroles, Cover with foil, crimping edges. Refrigerate overnight. Remove from fridge & let stand for 30 minutes. Preheat oven to 325@, baked covered about 1 hour. uncover, spread sour cream & parmesan over all. Bake until crisply & lightly browned- about 10 minutes.

French bread. unsalted butter. swiss cheese. monterey jack cheese. genoa salami. eggs. milk. dry white wine. green onions. grainy mustard. pepper. red peppers. sour cream. parmesan cheese.

http://www.food.com/recipe/wine-cheese-omelet-391651

Bulgoki

12 cup vegetable oil or 12 cup sesame oil. 2 cups soy sauce. 1 cup brown sugar. 2 12 cups toasted sesame seeds. 2 tablespoons vinegar (apple cider or rice wine is best). 2 lbs beef, cut into strips (think beef jerky) or 2 lbs pork. 1 tablespoon minced garlic. minced scallion. crushed red pepper flakes (optional).

Mix all the above ingredients in a shallow dish and refrigerate over night. (if there isn't enough liquid add more soy sauce). Remove meat from the marinade. Barbeque or pan fry. Serve with rice, stir fried vegetables, and kimche.

vegetable oil. soy sauce. brown sugar. toasted sesame seeds. vinegar. beef. garlic. scallions. crushed red pepper flakes.

http://www.food.com/recipe/bulgoki-17381

Miso-Glazed Sea Bass with Asparagus

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo"). 1 1/2 teaspoons sugar. 1 teaspoon fresh lemon juice. 1/2 teaspoon water. 1/8 teaspoon black pepper. 1 pound medium asparagus, trimmed. 2 teaspoons olive oil. 4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick). Garnish: lemon wedges.

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl. Toss together asparagus, oil, and a pinch of salt in a large bowl. Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

white miso. sugar. fresh lemon juice. water. black pepper. asparagus. olive oil. sea bass fillet. lemon wedges.

http://www.epicurious.com/recipes/food/views/miso-glazed-sea-bass-with-asparagus-238675

Fresh Corn with Wild Rice

2 cups Cooked Wild Rice (cooked In The Below 4 Cups Chicken Broth). 4 cups Chicken Broth. 3 cups (to 4 Cups) Fresh Corn Kernels (scraped Off The Cob). 1 cup Heavy Cream. 6 Tablespoons Butter. 2 whole Eggs, Beaten. 1 teaspoon (to 2 Teaspoons) Kosher Salt (or Table Salt To Taste). Cayenne Pepper To Taste. 1/2 cups (to 1 Cup) Milk, For Thinning.

Preheat oven to 350 degrees. Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool. Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt and cayenne pepper. Stir together. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy. Taste for seasonings, adding more salt or cayenne pepper if needed. Bake for 30-45 minutes, or until just turning golden brown on top and the mixture is somewhat set. Serve with Thanksgiving dinner. Repeat every year.

cooked wild rice. chicken broth. fresh corn kernels. heavy cream. butter. eggs. kosher salt. cayenne pepper. milk.

http://tastykitchen.com/recipes/sidedishes/fresh-corn-with-wild-rice/

Quick Ranch Chicken

4 chicken drumsticks. 13 cup ranch dressing. 12 cup breadcrumbs.

Coat chicken with ranch dressing then roll in the bread crumbs. Bake at 375 for 45min. Turn after 30.

chicken drumsticks. ranch dressing. breadcrumbs.

http://www.food.com/recipe/quick-ranch-chicken-152777

One Pan Chocolate Snack Cake

1 12 cups flour. 1 cup sugar. 12 teaspoon salt. 1 12 teaspoons baking soda. 3 tablespoons baking cocoa. 6 tablespoons vegetable oil. 1 tablespoon white vinegar. 1 teaspoon vanilla. 1 cup cold water.

Preheat oven to 350 degrees. Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended. Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.

flour. sugar. salt. baking soda. baking cocoa. vegetable oil. white vinegar. vanilla. cold water.

http://www.food.com/recipe/one-pan-chocolate-snack-cake-313457

Double Chocolate Snowquakes

1 12 cups flour. 34 cup cocoa. 2 teaspoons baking powder. 34 teaspoon salt. 12 cup unsalted butter, softened. 34 cup packed brown sugar. 14 cup white sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 14 cups milk chocolate chips. powdered sugar.

Combine flour, cocoa, baking powder, and salt. Cream butter until fluffy. Add brown sugar and white sugar to creamed butter, beating well; beat in eggs and vanilla. Beat flour mixture into butter mixture until a soft dough forms. Stir in chocolate chips; cover with plastic wrap and chill 1 hour. Shape 1 T dough into ball and roll in powdered sugar, repeating with each cookie. Bake cookies (on pan lined with parchment paper) at 350 for 10 minutes, and remove to rack to cool.

flour. cocoa. baking powder. salt. unsalted butter. brown sugar. white sugar. eggs. vanilla extract. milk chocolate chips. powdered sugar.

http://www.food.com/recipe/double-chocolate-snowquakes-107150

Santa Fe Style Egg

1 whole Tortilla. 1 teaspoon Butter. 1 whole Egg. Salt And Pepper. 3 Tablespoons Shredded Cheddar Cheese. 1/4 cups Salsa.

Heat your oven to 200 degrees F. Place the tortilla on an oven-safe plate and put it in the oven to warm. Melt butter in a skillet over medium high heat. Crack your egg into the skillet and let it cook for a few minutes. Season it with salt and pepper. When the white is a creamy color, gently flip it with a spatula. Take extra care not to break the yolk. Let it cook for a few more minutes until the white is cooked through. Take the tortilla out of the oven. Sprinkle the cheese on top. Pour the salsa on top of the cheese. Gently remove the egg from the skillet and place it on top of the salsa. Feel free to top this with a bit of sour cream, lime or cilantro if youd like. You can also mix the salsa with some black beans for an added twist.

tortilla. butter. egg. salt and pepper. shredded cheddar cheese. salsa.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/santa-fe-style-egg/

Butternut Squash, Sauerkraut And Hot Sausage Soup

3 tablepoons extra virgin olive oil. 12 ounces hot Italian sausage (3 sausages), sliced 1/2-inch thick. 2 leeks, white and light green parts, chopped. 2 cloves garlic, chopped. 1 teaspoon sweet paprika. 3/4 teaspoon ground coriander. 3/4 teaspoon ground cinnamon. 3/4 teaspoon freshly grated nutmeg. pinch of ground cloves. 1 small butternut squash, halved, peeled, seeded and chopped (about 4 cups). splash of white wine (optional). 6 cups chicken, beef or vegetable broth. fine sea salt. 2 cups sauerkraut, chopped, with brine (plus more brine if needed). fresh lemon juice if needed. 1 tablespoon fresh flat leaf parsley, minced.

In a large saucepan, heat the oil over medium heat. Add the sausage and brown it, about 5 minutes on each side. Using a slotted spoon, remove the sausage from the pan and put it on a plate. Add the leeks to the fat in the pan (add a little oil if the pan looks dry) and cook for about 5 minutes, until softened. Add the garlic and cook for another 2 minutes or so, until softened. Add the paprika, coriander, cinnamon, nutmeg and cloves and cook for about 1 minute, stirring, until the spices are aromatic. Add the squash and saute for about 2 minutes, until well coated with the spices. Add the wine, if using (if you're not using wine, add a splash of broth) and stir to release any browned bits from the bottom of the pan. Add the broth and a pinch of salt. Increase the heat to medium- high, partially cover and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, until the squash has softened. Coarsely mash some of the squash with a potato masher, turn off the heat, uncover the pan and leave it for 5 minutes, then stir in the sauerkraut. Taste and add a little sauerkraut brine or salt if needed; if you'd like a little extra brightness without salting the soup, add a splash of lemon juice. Stir in the parsley and serve.

extra virgin olive oil. hot Italian sausage. leeks. garlic cloves. sweet paprika. ground coriander. ground cinnamon. nutmeg. ground cloves. butternut squash. white wine. chicken. fine sea salt. sauerkraut. lemon juice. flat leaf parsley.

http://www.foodrepublic.com/recipes/butternut-squash-sauerkraut-and-hot-sausage-soup-recipe/

Fresh Corn and Tomato Salad

5 cups corn kernels, sweet white (from about 7 to 8 medium cobs). 2 tablespoons lemon juice. 1 12 teaspoons kosher salt. 14 teaspoon black pepper, freshly ground. 3 tablespoons extra-virgin olive oil. 10 ounces cherry tomatoes or 10 ounces red pear tomatoes, halved. 12 cup red onion, small-dice. 14 cup fresh basil, thinly sliced.

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes. Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

corn kernels. lemon juice. kosher salt. black pepper. olive oil. cherry tomatoes. red onions. fresh basil.

http://www.food.com/recipe/fresh-corn-and-tomato-salad-480593

Hot Molten Blobs

1 (12 ounce) can buttermilk biscuits. 2 tablespoons fat-free mayonnaise. 2 tablespoons yellow mustard or 2 tablespoons honey mustard. 24 pieces ham, cubes cut into 3/4 inch cubes. 36 pieces low-fat cheddar cheese, cubes.

Pre-heat oven to 400 degrees. Coat muffin tins with non-stick cooking spray. Place a biscuit in each of 10 sections. In a small bowl, combine mayo and mustard and stir until well blended. Using thumbs, press down center to make deep indentations in each biscuit. Spoon equal amounts of the mayo mixture in each, about 1 tsp each. Top with ham cubes, then with cheddar cubes. Place muffin tin on foil-lined rack in oven. Bake until biscuits are golden and puffed, and overflowing with cheese, or about 10-12 minutes. Remove from oven and let stand 3 minutes before removing from tins. Serve while hot.

buttermilk biscuits. fat - free mayonnaise. yellow mustard. ham. low - fat cheddar cheese.

http://www.food.com/recipe/hot-molten-blobs-140969

Creamy New England Clam Chowder

4 Tablespoons Salted Sweet Cream Butter. 1 whole Onion, Chopped Finely. 2 whole Carrots Peeled And Chopped Finely. 3 stalks Celery Chopped Finely. 6 cups Diced Potatoes (about 8 Medium Potatoes). 4 cans Chopped Or Minced Clams (I Use The 6.5 Oz Cans). 2 bottles Clam Juice (8 0z Bottles). 1 package Real Bacon Bits Or 6 Slices Bacon Chopped Fine. 8 ounces, weight Cream Cheese. 1 pint Heavy Whipping Cream. Pepper To Taste.

Melt butter in a large pot on low heat. Add onion, carrots, and celery and sweat them out for 10 minutes on low heat. Add clam juice from the bottles and drain the clam juice from the cans, saving the clams to add at a later time. Add potatoes and turn up the heat to medium to medium-high. Boil till just softened, about 15 minutes. Turn down heat to low and add cream cheese. Stir till it melts in completely. This helps cool the soup enough for the cream, so dont skip this step. Add the full pint of heavy cream and bacon bits. Bring to a simmer on medium-low and add clams and pepper (with all the clam juice, it doesnt need any salt, but taste it in case you feel it needs more). Stir for about 2-3 minutes for the clams to get warm. Serve immediately. Its great served in bread bowls or with rolls.

sweet creamy butter. onion. celery. potatoes. minced clams. bacon. cream cheese. heavy whipping cream. pepper.

http://tastykitchen.com/recipes/soups/creamy-new-england-clam-chowder/

Pineapple and Shrimp Salad

1 whole Pineapple. 1/2 cups Cherry Tomatoes. 1/2 cups Shrimp. 5 cups Salad Mix. 5 leaves Mint, Sliced. 1 teaspoon Salt. 2 Tablespoons Extra Virgin Olive Oil. 1 Tablespoon Vinegar Or Lemon Juice. 1 Tablespoon Chili Vincotto, Or Good Balsamic With Some Minced Chili Peppers.

Start by cutting the pineapple in half and removing the central part. This way you will have 2 empty pineapple bowls where we will serve our salad. Chop up the fruit and set aside. Wash and cut in a half the cherry tomatoes. Boil the shrimp for about 5 minutes, then strain them and let them cool down. In a bowl place the salad mix, mint, tomatoes, pineapple and shrimp. Dress it with salt, extra virgin olive oil, vinegar or lemon juice and vincotto. Vincotto is basically a stronger balsamic vinegar. The one Im using has got a bit of a spice kick. If you cant get your hands on something like that, you can replace it with good balsamic and some minced chili peppers. Coat all the ingredients in this delicious dressing, and divide them into the 2 empty pineapple halves. Serve immediately!

pineapple. cherry tomatoes. shrimp. mixed salad greens. mint. salt. extra virgin olive oil. vinegar. vincotto.

http://tastykitchen.com/recipes/salads/pineapple-and-shrimp-salad/

Zesty Quinoa Salad

1 cup quinoa. 2 cups water. 1/4 cup extra-virgin olive oil. 2 limes, juiced. 2 teaspoons ground cumin. 1 teaspoon salt. 1/2 teaspoon red pepper flakes, or more to taste. 1 1/2 cups halved cherry tomatoes. 1 (15 ounce) can black beans, drained and rinsed. 5 green onions, finely chopped. 1/4 cup chopped fresh cilantro. salt and ground black pepper to taste.

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

quinoa. water. olive oil. limes. ground cumin. salt. red pepper flakes. cherry tomatoes. black beans. green onions. fresh cilantro. salt & fresh ground pepper.

http://allrecipes.com/recipe/zesty-quinoa-salad/

Easy Pressure Cooker Pot Roast

2 tablespoons vegetable oil. 1 (3 pound) boneless beef chuck roast, trimmed. ground black pepper to taste. 1 pinch seasoned salt, or to taste. 1 pinch onion powder, or to taste. 1 (14.5 ounce) can beef broth. 1 1/2 tablespoons Worcestershire sauce. 1 large onion, cut into 4 wedges. 4 carrots, peeled and cut into bite-size pieces. 4 large potatoes, peeled and cut into bite-size pieces.

Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

vegetable oil. boneless beef chuck roast. ground black pepper. seasoning salt. onion powder. beef broth. Worcestershire sauce. onion. carrots. potatoes.

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

Fast and Simple Salsa

6 large tomatoes, chopped. 1 onion, chopped. 3/4 cup green chile peppers, chopped. 1 teaspoon vinegar. 1 teaspoon salt.

Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

tomatoes. onion. green chili peppers. vinegar. salt.

http://allrecipes.com/recipe/fast-and-simple-salsa/

Green Tomato Casserole

3 whole Green Tomatoes. 1 teaspoon Granulated Sugar. 1/2 teaspoons Salt. 1/2 teaspoons Cracked Black Pepper. 1/2 teaspoons Cajun Seasoning (i.e. Slap Ya Mama). 1 cup Marinara Sauce. 1 whole Sliced Sweet Onion (i.e. Vidalia). 1/2 cups Shredded Hot Pepper Cheese. 1 whole Sleeve Of Ritz Crackers, Crushed (The Standard Size Sleeve, From A 15 Oz. Box). 1 cup Shredded Cheese (Sharp Or Italian Blend).

1. Preheat oven to 400 F. Grease an 8x10 rectangular pan and set it aside. 2. Slice green tomatoes into 1/4 slices. Layer them into the greased pan (overlapping slightly is okay.) Combine the seasonings (sugar, salt, pepper and Cajun) in a small bowl then sprinkle the top of the tomatoes with half of the spices. 3. Spread half of the marinara sauce on top of the tomatoes. Just spoon a little on each tomato. Layer all of the sliced onion next. Cover with all of the shredded hot pepper cheese. 4. Layer the remaining tomato slices on top of that and then sprinkle the top with remaining seasoning. Top with the remaining marinara sauce. Spread the crushed crackers over the sauce and top with 1 cup of shredded cheese of your choice. I like to use a combination of sharp cheddar and an Italian blend. 5. Cover with foil. Bake for 30 minutes. Remove foil and continue baking for 15 additional minutes. Cool for 5 minutes and serve. Cooks Notes: Double recipe for a 9 x 13 pan. Recipe adapted from Tomato Casserole from Deep South Dish.

green tomatoes. granulated sugar. salt. cracked black pepper. cajun seasoning. marinara sauce. sweet onion. jalapeno pepper cheese. Ritz cracker. cheese.

http://tastykitchen.com/recipes/main-courses/green-tomato-casserole/

Slow Cooker Moscow Chicken

6 chicken thighs. 6 slices bacon. 2 cloves garlic, roughly chopped. 2 green onions, chopped. 1/2 teaspoon grated ginger root. 1 (10 fluid ounce) bottle Russian-style salad dressing. salt and pepper to taste.

Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly. Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.

chicken thighs. bacon. garlic cloves. green onions. gingerroot. Russian salad dressing. salt and pepper.

http://allrecipes.com/recipe/slow-cooker-moscow-chicken/

Bavarian Wurst Salad

34 lb lebanon bologna or 34 lb beef summer sausage. 1 small red onion, minced. 2 tablespoons snipped chives. 4 tablespoons olive oil. 2 tablespoons tarragon vinegar. 1 large dill pickle, chopped. 2 tablespoons German mustard. salt and pepper. paprika (to garnish).

Mix and serve with whole grain rolls and butter, or as a sandwich, if you prefer. Refrigerate for several hours or overnight to blend flavors.

lebanon bologna. red onion. chives. olive oil. tarragon vinegar. dill pickle. German mustard. salt and pepper. paprika.

http://www.food.com/recipe/bavarian-wurst-salad-314448

Potato Sausage/Christmas/Confetti Soup

4 cups peeled diced potatoes. 1 large onion, chopped. 1 teaspoon salt. 3 cups boiling water. 1 lb sage sausage. 1 cup milk. 1 cup light cream or 1 cup evaporated milk. 12 teaspoon ground sage. 1 -2 tablespoon chopped parsley. 12 red bell pepper.

Simmer the potatoes, onion, salt and water for 20 to 30 minutes until the potatoes are very tender. Do not drain. Mash it all up in the pot. In the meantime, cook the sage sausage in a skillet, breaking up large pieces. Drain fat. Add the milk, cream, sage and the cooked sausage to the potato mixture. Combine, stirring well to incorporate the additions. Heat 5-10 minutes. For Christmas soup, very thinly slice red pepper. For Confetti soup, mince various colors of bell peppers. Add parsley and bell pepper to soup; cook until peppers are just tender.

potatoes. onion. salt. boiling water. sage sausage. milk. light cream. ground sage. parsley. red bell peppers.

http://www.food.com/recipe/potato-sausage-christmas-confetti-soup-251625

Baked Fennel With Parmesan

1 12 lbs fennel, trimmed and cut in half. 3 tablespoons butter (margarine will do). salt & pepper. 12 cup chicken stock (or use vegetable stock). 12 cup parmesan cheese, grated.

Trim off the fronds and outer hollow stalks so you are left with the fennel bulb, trim off the hard bottom and cut each bulb in half Heat oven to 400F and bring a pot of water to boil, salt it. Place the halved fennel bulbs into the boiling water and cook 3 minutes, the fennel must still be crisp. Do not overcook. Remove and plunge into icy water to stop the cooking and drain. Slice the fennel thinly. Grease a baking dish with some of the butter place the fennel into the dish, sprinkle with salt& pepper and pour in the stock. bake uncovered for 10 minutes in 400F. After baking 10 minutes top the fennel with the remaining butter and sprinkle generously with Parmesan cheese. Continue baking for approx 15 minutes. The stock should be evaporated and the cheese golden. For Vegetarian use vegetable stock.

fennel. butter. salt & pepper. chicken stock. parmesan cheese.

http://www.food.com/recipe/baked-fennel-with-parmesan-23932

Mexican Red Almond Dipping Sauce (Vegan)

12 cup toasted slivered almonds. 1 large onion, finely chopped. 1 garlic clove, crushed (I use1/2 tsp liquid-y chopped garlic). 2 tablespoons olive oil. 1 (8 ounce) can tomato sauce. 2 teaspoons paprika. 1 teaspoon ground red chile (I used red pepper flakes). 14 teaspoon ground red pepper (I used cayenne).

Put the almonds in a food processor and pulverize until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender (about 10-15 minutes). Stir in all the other ingredients except the ground almonds. (I found it easier to turn the heat off first, then add the tomato sauce followed by everything else, then put the heat back on. ). Heat to boiling; reduce heat. Simmer 1 minute stirring constantly;. stir in almonds. Serve hot with some corn chips and/or arepas, and enjoy!. Makes about 1 3/4 cups of sauce.

slivered almonds. onion. garlic clove. olive oil. tomato sauce. paprika. red chili powder. ground red pepper.

http://www.food.com/recipe/mexican-red-almond-dipping-sauce-vegan-396075

Pepe's Cafe Key Lime Pie

1 1/2 cups graham cracker crumbs from about 12 (2 1/4-inch by 4 3/4-inch) crackers. 1/4 cup sugar. 1 teaspoon ground cinnamon. 5 tablespoons unsalted butter, melted. 2 large egg whites. 4 large egg yolks. 1 (14-ounce) can sweetened condensed milk. 1/2 cup fresh or bottled Key lime juice. 1 cup heavy cream. 3 tablespoons confectioners' sugar. Special equipment: 9-inch pie plate, stand mixer fitted with the whisk attachment (optional).

Arrange a rack in the middle of the oven and preheat to 350F. In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake until set and golden brown, about 10 minutes. Transfer to a wire rack to cool completely. Leave the oven on. In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks. In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving. DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days. In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.

crackers. sugar. ground cinnamon. unsalted butter. egg whites. egg yolks. sweetened condensed milk. key lime juice. heavy cream. confectioners' sugar. pie plate.

http://www.epicurious.com/recipes/food/views/pepes-cafe-key-lime-pie-394349

Indian Spinach Cheese Omelet

2 tablespoons oil. 3 potatoes, peeled sliced dusted with salt. 12 cup onion, minced. 1 garlic clove, minced. 1 tomatoes, finely chopped. 5 eggs. 1 green chili pepper, chopped. 12 cup spinach, baby chopped. 12 cup parmesan cheese. 2 tablespoons milk. 1 teaspoon pepper. 1 teaspoon lime juice (optional).

cook potatoes in oil 5 minutes add onion and garlic and chilies cook until potatoes tender mix in bowl eggs tomato milk and pepper pour over potato mixture cook until set on bottom add spinach and cheese on 1 side flip over top and cook until cheese melts. can add lime juice when done.

oil. potatoes. onions. garlic clove. tomatoes. eggs. green chili pepper. spinach. parmesan cheese. milk. pepper. lime juice.

http://www.food.com/recipe/indian-spinach-cheese-omelet-482886

Corn, Pumpkin & Ricotta Hash Browns

2 corn cobs, husk and silk removed. 150 g fresh ricotta. 1 egg, lightly whisked. 40 g self-raising flour. 250 g piece butternut pumpkin, deseeded, peeled, coarsely grated. salt & freshly ground black pepper. 60 ml olive oil.

Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels. Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1). Drain well. Combine the ricotta and egg in a large bowl and whisk until smooth. Add the flour and stir until combined. Add the pumpkin and corn. Season with salt and pepper and stir to combine. Heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat. Spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly. Repeat to make 3 more hash browns. Cook for 3-4 minutes each side or until brown and cooked through. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat in 1 more batch.

corn cobs. fresh ricotta. egg. self - raising flour. butternut pumpkin. salt & freshly ground black pepper. olive oil.

http://www.food.com/recipe/corn-pumpkin-ricotta-hash-browns-319118

Sesame Chicken Wings

12 cup soy sauce. 12 cup water. 14 cup sesame oil. 12 cup brown sugar. 14 cup vegetable oil. 2 tablespoons sesame seeds. 2 lbs chicken wings.

Mix all of the above and marinate chicken wings in the refrigerator overnight. Put in a baking pan with about 1/2 of the marinade. Sprinkle with a few more sesame seeds. Bake at 350' for 1 hour.

soy sauce. water. sesame oil. brown sugar. vegetable oil. sesame seeds. chicken wings.

http://www.food.com/recipe/sesame-chicken-wings-309321

Brenda's Southern Fried Tomatoes

4 medium sized green tomatoes. 2 eggs, beaten. 2 cups plain flour. 12 teaspoon salt. 12 teaspoon pepper. 1 chicken stock cube. 12 teaspoon chili powder. oil, for shallow frying.

Slice the tomatoes 1/4" thick. Season the flour with the salt, pepper, crumble in the stock cube and add the chilli powder. Coat the tomato slices in the flour then the eggs and the flour once again. Heat the oil in a skillet and gently fry the tomatoes till golden, flip once and cook the other side, when done drain on kitchen paper. Serve, wonderful.

green tomatoes. eggs. plain flour. salt. pepper. chicken stock cube. chili powder. oil.

http://www.food.com/recipe/brendas-southern-fried-tomatoes-247252

Lentils With Noodles, Onions and Tomatoes: Syrian Rishta

2 tablespoons olive oil. 1 large onion, finely chopped. 2 -3 garlic cloves, finely minced. 1 cup lentils. 2 cups unsalted chicken stock. 3 large plum tomatoes or 1 cup drained italian canned tomato, coarsely chopped. 2 tablespoons tomato paste. 14 teaspoon hot pepper flakes. 14 teaspoon ground cumin. 12 teaspoon ground allspice. 12 teaspoon ground coriander. salt & freshly ground black pepper, to taste. 8 ounces tagliatelle pasta noodles or 8 ounces fettuccine pasta. 1 teaspoon lemon juice.

Heat the oil in a 5-qt nonstick Dutch Oven and saute the onions and garlic over low heat, stirring constanly for 5 minutes, or until the onions are soft and begin to brown. Stir in the lentils and add the chicken stock. Bring to a boil, lower the heat, cover and simmer for 15 to 20 minutes. Then stir in the tomatoes, tomato paste, hot pepper flakes, cumin, allspice, coriander, salt and pepper. Simmer for 10 to 15 minutes more, or until the lentils are soft but hold their shape. Meanwhile, boil and drain the pasta. Transfer the lentils and pasta to a large warm serving bowl. Sprinkle with lemon juice and toss lightly. Serve hot. Note: Rishta or "threads" are thin, ribbonlike fresh homemade pasta.

olive oil. onion. garlic cloves. lentils. unsalted chicken stock. plum tomatoes. tomato paste. hot pepper flakes. ground cumin. ground allspice. ground coriander. salt & freshly ground black pepper. tagliatelle pasta noodles. lemon juice.

http://www.food.com/recipe/lentils-with-noodles-onions-and-tomatoes-syrian-rishta-263490

Old Fashioned Baked Beans

1 (450 g) package small white beans (450g = 2 1/2 cups). 1 (40 g) package dry onion soup mix (ie Lipton's). 13 cup molasses. 2 tablespoons prepared mustard. 2 tablespoons ketchup. 14 cup brown sugar. 12 teaspoon salt. 14 lb salt pork, chopped into 1-inch pieces. boiling water.

Wash beans, place in medium bowl, cover with cold water and refigerate overnight. Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil. Reduce heat, simmer covered 40 minutes or till tender. Preheat oven to 300F. Drain beans, reserve 2 cups liquid. Place beans in 2 quart bean pot or casserole with tight fitting lid. Mix together all other ingredients (except pork), add bean liquid and stir to combine. Add pork to beans, mix in well. Pour liquid ingredients over beans and stir well, be sure liquid covers beans. Cover and bake 5 hours. Stir every hour, if bean dry out add small amounts of boiling water as needed. Note: preparation time doesn't include overnight refrigeration.

small white beans. dry onion soup mix. molasses. prepared mustard. ketchup. brown sugar. salt. salt pork. boiling water.

http://www.food.com/recipe/old-fashioned-baked-beans-209464

Shrimp with Spicy Tomato Sauce

2 pounds medium shrimp - peeled and deveined. 4 cloves garlic, peeled and minced. 2 tablespoons olive oil. 8 plum tomatoes, finely chopped. salt. cayenne pepper. 1 tablespoon butter (optional).

In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes. Season the shrimp with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.

medium shrimp. garlic cloves. olive oil. plum tomatoes. salt. cayenne pepper. butter.

http://allrecipes.com/recipe/shrimp-with-spicy-tomato-sauce/

Vegan Green Split Pea Soup

1 whole Small Onion, Chopped. 2 cloves Garlic. 1 Tablespoon Grated Fresh Ginger. 1/4 cups Canola Oil. 1 teaspoon Salt. 1 whole Bay Leaf. 1 teaspoon Smoked Paprika. 1 teaspoon Chili Powder. 2 Tablespoons Chipotle Hot Sauce. 1 pound Green Split Peas. 1/2 cups Dry White Wine. 6 cups Vegetable Stock.

Saute diced onion, ginger and garlic in canola oil until tender and translucent, about 10 minutes on medium heat. Add salt, bay leaf, smoked paprika, chili powder, green split peas, and saute 4-6 more minutes to cook spices and toast the green split peas. Deglaze with white wine, pour in vegetable stock, bring up to simmer and lower to medium low and cover. Simmer for 1 hour, remove lid and continue to cook until peas have broken down and are creamy. Remove bay leaf. You can serve this with crusty bread or croutons and dollop of sour cream (optional). Note: If making this ahead, it thickens as it sits. You can add a little water while your reheating to get to the right consistency.

small onion. garlic cloves. fresh ginger. canola oil. salt. whole bay leaf. smoked paprika. chili powder. chipotle hot sauce. split peas. dry white wine. vegetable stock.

http://tastykitchen.com/recipes/soups/vegan-green-split-pea-soup/

Creamy Kielbasa and Kraut

6 slices bacon, cut into 1 inch pieces. 12 lb cubed ham. 14 cup chopped onion. 1 lb kielbasa, sliced in quarter inch pieces. 34 cup dry white wine. 6 ounces chopped portabella mushrooms. 2 beef bouillon cubes. 1 teaspoon paprika. 1 bay leaf. 2 12 cups water. 16 ounces sauerkraut, drained. 8 ounces sour cream.

In saucepan, cook bacon and mushrooms together. Cook until bacon is crisp, sauteing mushrooms at the same time. Drain bacon and mushrooms, leaving drippings behind. Brown ham and onions in reserved drippings. After ham and onions have browned, stir in bacon and mushroom mixture, sliced kielbasa, wine, bullion cubes, paprika, bay leaf, and water. Cover and simmer for about an hour. Remove bay leaf. Stir in sauerkraut. Raise heat and bring to near boil. As mixture is heating, stir in sour cream. Stir constantly until it reaches a boil. Lower heat and let simmer 20 more minutes, stirring regularly. Serve with sourdough bread. Refrigerate leftovers and discover how good it is the second day.

bacon. cubed ham. onions. kielbasa. dry white wine. portabella mushrooms. beef bouillon cubes. paprika. bay leaf. water. sauerkraut. sour cream.

http://www.food.com/recipe/creamy-kielbasa-and-kraut-330422

The Barefoot Contessa's Lemon and Garlic Roast Chicken

1 (5 -6 lb) roasting chickens. kosher salt, as needed. fresh ground black pepper, as needed. 1 bunch fresh thyme. 4 lemons. 3 heads garlic, halved crosswise. 2 tablespoons butter, melted. 12 lb sliced bacon. 1 cup white wine. 12 cup chicken stock.

Preheat oven to 425 degrees. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Be sure to cook thoroughly. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

roasting chickens. kosher salt. fresh ground black pepper. fresh thyme. lemons. garlic. butter. bacon. white wine. chicken stock.

http://www.food.com/recipe/the-barefoot-contessas-lemon-and-garlic-roast-chicken-146825

Cumin Flatbread

1 13 cups warm water (105F to 115F). 1 (1/4 ounce) envelope dry yeast. 3 tablespoons extra virgin olive oil. 1 tablespoon minced lemon peel (yellow part only). 2 14 teaspoons coarse salt. 2 teaspoons ground cumin. 3 cups bread flour. 1 tablespoon cumin seed. 1 tablespoon sesame seeds.

Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to combine. Let stand 10 minutes. Add oil, lemon peel, salt and ground cumin. Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes. Turn out dough onto lightly floured work surface and knead until smooth dough forms, about 2 minutes (dough will be very soft). Lightly oil large bowl. Add dough; turn to coat. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 1 hour. Preheat the oven to 400F Line 12x18-inch baking sheet with heavy-duty foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Sprinkle with cumin seeds and sesame seeds. Bake until golden, about 30 minutes. Loosen bread from foil. Serve warm or at room temperature.

warm water. dry yeast. extra virgin olive oil. lemon peel. coarse salt. ground cumin. bread flour. cumin seeds. sesame seeds.

http://www.food.com/recipe/cumin-flatbread-428681

Quick Mushroom Chicken

1 tablespoon vegetable oil. 4 boneless skinless chicken breast halves. 2 cups sliced mushrooms. 1 (10 3/4 ounce) can condensed cream of mushroom soup. 12 cup water. 1 teaspoon Dijon mustard. ground black pepper. 2 tablespoons chopped fresh parsley (or basil).

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside, add the mushrooms to the skillet and fry for 2 minutes. Stir the soup, water and mustard into the skillet. Heat to a boil, then return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through, taste and season with the black pepper. Add the parsley and mix into the sauce.

vegetable oil. boneless skinless chicken breast halves. sliced mushrooms. condensed cream of mushroom soup. water. Dijon mustard. ground black pepper. fresh parsley.

http://www.food.com/recipe/quick-mushroom-chicken-277545

Chocolate Peanut Butter Cake

1 (18 ounce) box devil's food cake mix. 1 cup water. 3 eggs. 23 cup vegetable oil. 8 ounces cream cheese. 6 tablespoons butter. 23 cup peanut butter. 3 cups powdered sugar. 8 ounces chocolate chips. 2 tablespoons light corn syrup. 12 cup half-and-half. 2 Reese's Peanut Butter cups, chopped up.

Set out your cream cheese and butter to come to room temperature. Combine cake mix, water, eggs and oil. Beat with electric mixer for 2 minutes. Pour into 3 8-inch pans, or 2 9-inch pans, depending on how many layers you want to end up with. Bake for 25-30 minutes, until it's no longer jiggly in the middle. Let layers cool in pans for 15 minutes and then turn out onto a rack to finish cooling. To make the frosting: beat the cream cheese, butter, and peanut butter until fluffy. Add powdered sugar, 1/2 cup at a time, while continuing to beat the frosting until it's all incorporated. Try not to lick the beaters. Fill and frost the cake layers, and set the cake in the fridge to chill a little bit while you prepare the ganache coating. Microwave the chocolate chips and corn syrup for 30 seconds, stir, and then microwave another 30 seconds until it's all smooth and melty. Keep stirring; they'll melt easily. Avoid over-heating. Whisk in the half-and-half until it's all incorporated and the ganache is all smooth and shiny. While it's still warm, take the cake out of the fridge and slowly pour the ganache all over the cake, letting it drip down the sides. Chop up the candy and sprinkle on top of the cake. Chill for 30 minutes, uncovered, and then eat!

devil's food cake mix. water. eggs. vegetable oil. cream cheese. butter. peanut butter. powdered sugar. chocolate chips. light corn syrup. half - and - half. Reese's Peanut Butter cups.

http://www.food.com/recipe/chocolate-peanut-butter-cake-495147

Baked French Toast

6 tablespoons butter. 12 cup brown sugar or 12 cup maple syrup or 12 cup honey or 12 cup Splenda granular. 7 -8 slices bread, cut in half horizontally. 6 eggs. 3 tablespoons milk. banana, sliced (optional). strawberry, sliced (optional).

Preheat oven to 375 degrees. Combine the butter and sweetener in a 9"x13" baking dish; set dish in oven until the butter is melted. Remove dish from oven and layer bread in two rows, overlapping edges. Beat eggs and milk in a bowl. Pour mixture over bread. Bake 15 minutes, or until bread is firm. Remove from oven. Remove pieces and flip onto plates so that the glazed side is up. Cover pieces with bananas and strawberries, if desired.

butter. brown sugar. bread. eggs. milk. bananas. strawberries.

http://www.food.com/recipe/baked-french-toast-380210

Todd's Russian Tea

1 12 teaspoons whole cloves. 2 cinnamon sticks. 1 12-2 cups white sugar. 1 (12 ounce) can frozen orange juice concentrate. 1 (12 ounce) can frozen lemonade concentrate. 15 teaspoons loose tea (or 3 family-size teabags). 5 quarts fresh preferably bottled water.

Place 3 qts of water in a large pot, and add cloves and cinnamon sticks. Bring water to a boil, reduce the heat, and simmer for 25 minutes. Remove from the heat and place a mesh tea-infusion basket of tea (or 3 teabags) into the pot. Steep tea for only 5 minutes. After removing the tea-infusion basket or teabags, add sugar to the pot and stir until it dissolves. Add cans of concentrate, plus 2 qts of water. Bring the whole mixture up to temperature and serve hot. This tea refrigerates well for a few days with the cloves and cinnamon sticks removed. Always serve hot, though.

whole cloves. cinnamon sticks. white sugar. frozen orange juice concentrate. frozen lemonade concentrate. loose tea. bottled water.

http://www.food.com/recipe/todds-russian-tea-154662

BBQ Nachos

2 cups Your Favorite BBQ Kettle Potato Chips. 1 cup Roasted Pork, Chopped. 1/2 cups Plus 3 Tablespoons Of Your Favorite BBQ Sauce. 1/4 cups Queso Con Salsa (queso), Warmed. 1/2 cups Shredded Lettuce.

This is so simple to put together. Lay the chips onto your serving plate. Add the pork to a skillet, set on medium-low heat. Add in the 1/2 cup of barbecue sauce, and mix. Basically warm the sauce and pork. Once warmed, add it over the top of the chips. Warm up the additional barbecue sauce in the microwave or in the same skillet. Drizzle the warmed queso over the pork and chips, along with the warmed barbecue sauce. Top with the shredded lettuce, and dig in. The end result is pretty great. You get that killer barbecue taste in every bite, and the kettle chips introduce a whole new thing to the recipe. Lets just say these did not last very longthey were that great. So if you are looking for a new take on a nacho recipe, give this one a shot. Hope you enjoy!

potato chips. pork. barbecue sauce. salsa. lettuce.

http://tastykitchen.com/recipes/appetizers-and-snacks/bbq-nachos-3/

Lollipop Cookies

1 (18 ounce) package golden vanilla cake mix. 13 cup vegetable oil. 2 eggs. 20 -24 wooden sticks, with ends. 1 (9 ounce) containerbetty crocker fluffy white frosting.

Preheat oven to 375 degrees F. Stir together cake mix, oil and eggs, using spoon. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Insert wooden stick in edge of dough until tip is in center. Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.

golden vanilla cake mix. vegetable oil. eggs. wooden sticks. white frosting.

http://www.food.com/recipe/lollipop-cookies-159672

Sweet-n-Sour Red Cabbage

1 whole Head Red Cabbage. 1 whole Medium Onion, Sliced Thinly. 1 whole Large Granny Smith Apple, Peeled And Chopped. 4 Tablespoons Butter. 1/4 cups Red Wine Vinegar. 1/4 cups Beef Stock. 1/4 cups Red Wine. 1 leaf Bay Leaf. 1/4 cups Sugar. 18 teaspoons Ground Cloves.

In a large stock pot, add the butter, onions and apple. Cook until lightly golden brown. While the onion and apple are cooking, remove the outside layer of the red cabbage. Cut into quarters, cut stem out and cut into strips. Once the onion and apple are lightly golden brown, add vinegar, beef stock, red wine, bay leaf, sugar and cloves; add salt and pepper to taste. Mix well. Loosely add the red cabbage to the mixture and cover with a lid. Braise for about one hour over low heat, stirring occasionally to make sure cabbage does not stick to the bottom of the pan. Remove the lid and allow to cook for another 10 minutes to allow the liquid to evaporate. Remove the bay leaf before eating and enjoy!

red cabbage. onion. Granny Smith apples. butter. red wine vinegar. beef stock. red wine. bay leaves. sugar. ground cloves.

http://tastykitchen.com/recipes/sidedishes/sweet-n-sour-red-cabbage/

Turkey Vegetable Hash

2 Tablespoons Butter. 2 Tablespoons Canola Oil. 3 whole Medium Potatoes, Cleaned And Cubed (peeled If Desired). 2 whole Medium Onions, Diced. 2 whole Medium Bell Peppers, Chopped (I Used Red, But You Can Use Any Color). 4 cloves Garlic, Minced. 2 teaspoons Minced Fresh Thyme. 1 teaspoon Salt. 3/4 teaspoons Sweet Paprika. 1/4 teaspoons Cayenne Pepper (optional; More Or Less To Taste). 1/4 teaspoons Black Pepper. 2 cups Chopped Or Shredded Cooked Turkey*. 2 Tablespoons Lemon Juice. 1/2 cups Minced Fresh Parsley.

Heat the butter and oil in a large skillet over medium-high heat; add the potato and cook 7 minutes, stirring occasionally. Add the onion and bell pepper and cook until all the veggies are tender, about 7 to 10 minutes, stirring occasionally. Add the garlic, thyme, salt, paprika, cayenne pepper, and black pepper and cook 1 minute, stirring constantly. Stir in the turkey and lemon juice and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the skillet; cook until warm throughout, about 2 minutes. Turn off heat, stir in the parsley, and serve. *You can substitute chicken if you prefer. If you dont have cooked turkey or chicken, you can use 1 to 1 1/2 pounds of chicken breast; trim any fat, cube it, then saute it in a little olive oil and proceed with the rest of the recipe. Inspired by and adapted from my own recipe for Baked Egg Skillet with Vegetable Hash on An Edible Mosaic, and Ina Gartens recipe for Basil Chicken Hash on Food Network.

butter. canola oil. potatoes. onions. bell peppers. garlic cloves. fresh thyme. salt. sweet paprika. black pepper. lemon juice. fresh parsley.

http://tastykitchen.com/recipes/main-courses/turkey-vegetable-hash/

Aussie Lamb Sandwich / Souvlaki

200 g lamb steaks, cut into strips. 2 tablespoons teriyaki sauce. 1 tablespoon garlic, crushed. 6 drops Tabasco sauce. 1 teaspoon extra virgin olive oil. 14 teaspoon ground black pepper. 100 g lebanese bread (about 30cm or 12-inches round). 2 cups mesclun. 1 tablespoon capers. 3 tablespoons sour cream. 1 medium red capsicum, seeded and cut into strips (bell pepper).

Place lamb strips, teriyaki sauce, garlic, Tabasco sauce, oil and pepper in a small bowl. Mix well and marinate 30 minutes or so. Cook lamb on hot BBQ plate turning occasionally until cooked as desired (about 5 minutes will do the trick). Place Lebanese bread on a plate and top with mesclun mix and capers. Put sour cream over top in three dollops and place capsicum strips to the side, followed by the cooked lamb strips over the middle. Roll up starting by folding in at the top and bottom a little followed by tightly rolling at the sides. Place under a sandwich press for 5 minutes or so to make the bread crispy. This is optional but tastes a lot better. Enjoy with an ice cold beer in the other hand!

lamb steaks. teriyaki sauce. garlic. Tabasco sauce. extra virgin olive oil. ground black pepper. lebanese bread. mesclun. capers. sour cream. red capsicum.

http://www.food.com/recipe/aussie-lamb-sandwich-souvlaki-207121

Dumplings in Maple Syrup (grandpere)

1 3/4 cups all-purpose flour. 1 3/4 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 teaspoon freshly grated nutmeg. 2 tablespoons cold unsalted butter, cut into bits. 1 cup well-shaken buttermilk. 2 cups pure maple syrup (preferably Grade B or dark amber). 2 cups water. Garnish: freshly grated nutmeg. Accompaniment: plain whole-milk yogurt or sour cream.

Sift together flour, baking powder and soda, salt, and nutmeg into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork just until dough is evenly moistened (do not overmix). Bring syrup and water to a boil in a 4-quart pot at least 10 inches wide. Drop 8 1/2-cup measures of dough into syrup, leaving spaces to allow dumplings to expand. Gently simmer over moderately low heat, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Serve warm.

all - purpose flour. baking powder. baking soda. salt. nutmeg. unsalted butter. buttermilk. pure maple syrup. water. nutmeg. plain yogurt.

http://www.epicurious.com/recipes/food/views/dumplings-in-maple-syrup-grandpere-104658

Perfect Every Time Pizza or Calzone Dough

1/2 cup lukewarm water. 1 (.25 ounce) package active dry yeast. 1/2 cup water. 2 tablespoons olive oil. 2 tablespoons honey. 1/2 teaspoon salt. 3 cups all-purpose flour.

Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined. Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

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

http://allrecipes.com/recipe/perfect-every-time-pizza-or-calzone-dough/

How to Make Thick Rich Greek Yogurt

1 cup yogurt. 12 gallon milk.

In a sauce pan heat milk to 110 degrees. Have oven preheating to 110 degrees at the same time. When milk is heated add yogurt and whisk well. Cover mixture and place into a second container, cover that as well, or wrap with a towel . Turn oven OFF and place covered mixture in and allow to sit for 8 to 10 hours. After 8 to 10 hours remove from oven. Place strainer over a saucepan and pour in yogurt -- as it is in the strainer and over a saucepan place in fridge and allow to strain for several hours. When done transfer to bowl ,stir and serve. Suggestion: A great way to serve this is with a dollop of honey and some finely chopped walnuts.

yogurt. milk.

http://www.food.com/recipe/how-to-make-thick-rich-greek-yogurt-518508

Lentil Soup (truly good and easy - eat your lentils!)

2 large onions, chopped. 14 cup olive oil. 4 cloves garlic, minced. 6 celery ribs, chopped. 3 carrots, chopped coarse. 1 teaspoon curry powder. 1 teaspoon ground cumin. 1 teaspoon salt. 1 teaspoon pepper. 12 teaspoon dried thyme, crumbled. 5 cups water. 5 cups chicken broth. 2 bay leaves. 2 teaspoons dark brown sugar. 2 tablespoons ketchup. 3 cups coarsely chopped canned plum tomatoes. 2 cups lentils, picked over and rinsed. 12 cup dry sherry.

Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots. Cook vegetables 10-15 minutes, until softened. Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.

onions. olive oil. garlic cloves. celery ribs. carrots. curry powder. ground cumin. salt. pepper. dried thyme. water. chicken broth. bay leaves. dark brown sugar. ketchup. canned plum tomatoes. lentils. dry sherry.

http://www.food.com/recipe/lentil-soup-truly-good-and-easy-eat-your-lentils-72971

Chocolate Birds Nest

7 ounces, weight Milk Chocolate, Good Quality Like Ghirardelli. 2 Tablespoons Unsalted Butter, Diced. 3- 1/2 ounces, weight Shredded Wheat Cereal (about 4 Biscuits). 1/4 cups Unsweetened Coconut. 36 pieces Small Pastel-colored, Sugar-coated Chocolate Eggs.

Line a muffin pan with 12 decorative cupcake liners. Place the chocolate and butter in a bowl and microwave on 50% power for 30 seconds. Stir and microwave for additional 10- to 15-second intervals until completely melted and smooth. Do not overheat or it will scorch. Using your fingers, crumble the Shredded Wheat into the melted chocolate and add the shredded coconut. Stir to coat using a spoon or your hands. Divide the mixture into the 12 cupcake liners. Press gently with the back of a spoon and make a small indentation in the center. Tuck three candy eggs into each nest. Allow the nests to rest for 2 hours before serving! (Inspired by a recipe in The Ultimate Cookie Book.)

milk chocolate. unsalted butter. shredded wheat cereal. unsweetened coconut.

http://tastykitchen.com/recipes/desserts/chocolate-birdse28099-nest/

Cherry Vanilla Caramel Corn

2- 1/2 bags Microwave Popcorn (should Yield 5 Quarts Of Popped Corn). 1 cup Butter. 2 cups Brown Sugar. 1/2 cups Light Corn Syrup. 1 teaspoon Kosher Salt. 1/2 teaspoons Baking Soda. 1 teaspoon Vanilla Extract. 16 ounces, weight Vanilla Bark. 3 cups Cherry Flavored M&M Candies.

Pop the popcorn according to package instructions and remove any un-popped kernels once its done. Put the popcorn into pans. I use two broiler pans, but the disposable lasagna foil pans would work well too. Preheat oven to 250 F. In a saucepan over medium heat, melt butter. Then stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Remove from heat. Stir in baking soda and vanilla. Gradually pour the sugar mixture over the popped corn. Mix well. Bake at 250 F for one hour, stirring every 15 minutes. Remove from oven and cool. Break apart and place in large bowl. Melt the vanilla bark completely (according to package directions). Pour the melted chocolate over the cooled caramel corn. Allow to cool for about ten minutes. Mix in the cherry flavored M&Ms and pour the popcorn mixture onto wax paper to harden. Store in airtight Ziploc or tupperware containers.

butter. brown sugar. light corn syrup. kosher salt. baking soda. vanilla extract. vanilla bark. candies.

http://tastykitchen.com/recipes/appetizers-and-snacks/cherry-vanilla-caramel-corn/

Juiced-Up Roast Pork

2 cups orange juice. 12 cup firmly packed dark brown sugar. 14 cup loosely packed fresh oregano leaves. 14 cup loosely packed fresh sage leaf. 1 tablespoon salt. 1 tablespoon garlic powder. 1 tablespoon paprika. 1 12 teaspoons onion powder. 1 teaspoon ground dried chipotle powder. 5 -6 lbs boneless pork shoulder (Boston butt).

Process orange juice and next 8 ingredients in a blender until smooth. Pierce roast with a sharp knife at 2-inch intervals. Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat. Seal and chill at least 4 hours or up to 8 hours, turning occasionally. Remove roast from marinade, reserving marinade. Place roast on a wire rack in an aluminum foil-lined roasting pan. Bake at 450 for 30 minutes. Reduce oven temperature to 300, and bake 4 more hours or until a meat thermometer inserted into thickest portion of roast registers 150, basting with reserved marinade every 30 minutes during first 3 hours of baking time. Let roast stand 10 minutes before slicing. ***Cook time does not include 4-8 hours of marinating time.

orange juice. dark brown sugar. oregano leaves. fresh sage leaves. salt. garlic powder. paprika. onion powder. dried chipotle powder. boneless pork shoulder.

http://www.food.com/recipe/juiced-up-roast-pork-213948

Kujje Payasa (Jackfruit Dessert)

1 (8 ounce) can jackfruit. 1 (14 ounce) can light coconut milk. 8 tablespoons dark brown sugar. 14 teaspoon fresh ground cardamom.

In a medium saucepan, heat the coconut milk. The jackfruit I buy comes in 8oz DRAINED weight, and 20oz net weight. Drain, rinse and dice the jackfruit if using canned. Now add the diced jackfruit and sugar to the coconut milk. Cook on medium low flame, stirring often until jackfruit is tender (about 40 minutes). In the last five minutes of cooking, stir in the cardamom. Serve either warm or chilled. NOTE: If you're able to find it, there's nothing like fresh juicy ripe jackfruit. For this dish, use firm fruit not the floppy one. Don't throw away the seeds - they can be roasted and taste somewhat like roasted chestnuts. For a more authentic flavor, use homemade coconut milk and jaggery in place of brown sugar.

jackfruit. light coconut milk. dark brown sugar. ground cardamom.

http://www.food.com/recipe/kujje-payasa-jackfruit-dessert-202344

Black and Blueberry Muffins

1 cup whole wheat flour. 1 cup all-purpose flour. 1/3 cup wheat germ. 2/3 cup white sugar. 1 tablespoon baking powder. 1 teaspoon salt. 1 teaspoon ground cinnamon. 2 eggs, beaten. 2 cups half-and-half cream. 1 cup fresh blackberries. 1 cup fresh blueberries.

Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan. In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water. Bake in preheated oven for 20 minutes, or until done.

whole wheat flour. all - purpose flour. wheat germ. white sugar. baking powder. salt. ground cinnamon. eggs. half - and - half cream. fresh blackberries. fresh blueberries.

http://allrecipes.com/recipe/black-and-blueberry-muffins/

Blackened Chicken Sandwich

3 tablespoons cajun seasoning, Butt Kickin' Blacken, Original Recipe. 1 12 teaspoons coarse kosher salt. 3 large chicken breasts, boneless, skinless, about 2 pounds. 2 tablespoons vegetable oil, as needed. 1 tablespoon butter, as needed, for frying. 12 tablespoon vegetable oil, as needed, for frying. 1 loaf ciabatta or 6 ciabatta rolls. lettuce. tomatoes, sliced. mayonnaise, Chipotle Remoulade.

Mix up the Blackening Rub, and set it aside. In most cases, Chicken Breasts are really too thick for a sandwich. So, slice them in half using a filet knife being careful not to cut yourself. Oil the halved chicken, then coat with the rub. Work it in real well so that all parts of the chicken are coated. Set a pan to med / high, and add the butter and oil when it gets hot. When the butter has melted, and just barely beginning to smoke, add the chicken. Cook about 7 minutes on the first side, then turn it over and cook the other side. When done, set on paper towels for the grease to drain off. Ron's Note:. Don't turn the pan to too hot a temperature because all you'll do is burn the outside, and have raw meat in the middle. That's why I cook this chicken at a med / high temperature If you notice that it's beginning to burn, turn the heat down a little to insure that the inside gets done. I used Ciabatta Bread, sliced into a 3" piece, then halved with some of the insides removed. Lay on some lettuce, then the tomato, and finally set the Blackened Chicken on top. The lettuce on the bottom will keep any juices from soaking into the bread. Add the Chipotle Remoulade, top it, and you're ready to serve.

cajun seasoning. kosher salt. chicken breasts. vegetable oil. butter. vegetable oil. ciabatta. lettuce. tomatoes. mayonnaise.

http://www.food.com/recipe/blackened-chicken-sandwich-474053

Rustic Pizza/Stromboli

1 lb pizza dough. 12 cup pizza sauce. 2 links hot sausage (cooked and sliced). 12 cup sliced pepperoni. 12 cup roasted red pepper, sliced. 12 cup sauteed mushroom, with onions. 8 ounces shredded habanero pepper cheese. 1 teaspoon dried Italian herb seasoning. 2 garlic cloves, thinly sliced. chili pepper flakes. grated cheese. olive oil.

Preheat oven to 425. Roll out dough into a 14 inch circle. Spread all of the ingredients in order as posted to 2 inches of edges. Bring the edges up and over but not to completely close. Sprinkle with pepper flakes and grated cheese. Take note of picture. This is rustic. Bake for 20-25 minutes. Remove from oven and brush with olive oil. You are welcome to have a bit of extra sauce on the side for the sauce lovers.

pizza dough. pizza sauce. hot sausage. pepperoni. roasted red peppers. mushrooms. habanero pepper cheese. dried Italian herb seasoning. garlic cloves. chili pepper flakes. cheese. olive oil.

http://www.food.com/recipe/rustic-pizza-stromboli-179809

Salmon Lasagna W/Cheese Sauce

4 tablespoons butter. 4 tablespoons white flour. 2 12 cups milk (I used organic skim). 6 -8 ounces gruyere cheese, grated or shredded. 6 -8 ounces part-skim ricotta cheese. granulated garlic. onion powder. 12 ounces salmon fillets, no bones, remove skin and slice into 1/4 in. strips. 14 sheets no-boil lasagna noodles (I used Barilla). 2 -3 cups green zucchini, thinly sliced (3 small). 2 cups onions, thinly sliced (2 medium). 1 (15 ounce) can tomatoes, petite diced. 8 ounces part-skim mozzarella cheese, grated.

Saute~ the onions in a small pat of butter (not listed in ingredients, could instead be oil) until translucent. I added about 1 T crushed garlic about 2/3 through cooking. Put into a bowl. Saute~ the zucchini in the same pan; could use a pat of butter or oil. Cook until soft. Put into a bowl. Make a roux: Melt the 4 T butter in a sauce pan on low/medium heat. Once it's bubbling, slowly add the flour, using a whisk to incorporate the flour after each tablespoon. Allow the roux to brown, stirring occasionally and making sure not to burn it. Add milk slowly - it will look initially wrong but once all the milk is in it will smooth out. Continue to whisk to incorporate. Let mix come to a slow bubbling. Add gruyere and ricotta in a few steps, stirring to melt and incorporate. Allow cheese sauce to come back to bubbling after each addition. Add garlic and onion to taste. Take off burner and put near other ingredients. (I used 2 measured c of milk, then added a bit more, so it could be up to 3 c milk total to make it a saucier consistency. ). Layering: In a 13X9 pan, put a little cheese sauce and 1/3 c of diced tomatoes, mixing them and coating the bottom of the pan. Put down a layer of noodles, then ~6 oz diced tomatoes, onions to lightly cover the layer, then zucchini to cover the onion (about half of each). Lay down the salmon strips to cover the layer - all the salmon. Stir the cheese sauce to incorporate any skin that might have formed, then put ~1.5-2 c sauce over fish to cover. Layer noodles, then the rest of the tomatoes, rest of the onion, rest of the zucchini, ~1.5-2 c cheese sauce. Layer noodles, cover with the rest of the cheese sauce, then add a layer of mozzarella to cover. Bake 1 hr at 350F Let cool before cutting: 5 long X 3 short. Enjoy thoroughly!

butter. white flour. milk. gruyere cheese. part - skim ricotta cheese. granulated garlic. onion powder. salmon fillets. no - boil lasagna noodles. green zucchini. onions. tomatoes. part - skim mozzarella cheese.

http://www.food.com/recipe/salmon-lasagna-w-cheese-sauce-315394

Sweet and Spicy Nuts

2 cups Raw Nuts, Any Variety. 2 Tablespoons Butter. 1/2 teaspoons Salt, Divided. 2 Tablespoons Sriracha Sauce. 1 Tablespoon Honey.

Preheat oven to 350 degrees F. On a foil-lined sheet pan, add nuts, butter and 1/4 teaspoon of salt. Bake for 3-5 minutes until you can just start to smell them roasting. While the nuts are in the oven, stir together the Sriracha and honey. Pour the mix over the nuts and toss on the cookie sheet. Bake another 7-10 minutes until the nuts are browned and the sauce has coated everything and become dry. Break apart and toss with remaining 1/4 teaspoon of salt. Keep in an airtight container for a couple of weeks.

nuts. butter. salt. sriracha sauce. honey.

http://tastykitchen.com/recipes/appetizers-and-snacks/sweet-and-spicy-nuts/

Boston Burger Week: Lobster Burgers with Tarragon-Lemon Mayo

1/2 pound raw shrimp, peeled and deveined. 1/4 pound plus two tablespoons unsalted butter. 1 teaspoon lemon zest. 2 1 1/4 to 1 1/2-pound live lobsters. sea salt. 00 flour (a fine flour). 2 brioche buns. butter lettuce leaves. 1 cup mayonnaise. 1 tablespoon fresh tarragon leaves. 1 tablespoon fresh-squeezed lemon juice. 1 teaspoon lemon zest.

Combine all lemon-tarragon mayo ingredients in a food processor until smooth and green. Cover with plastic wrap and refrigerate until ready to use. Fill the largest pot you have 2/3 of the way full with water, then add several teaspoons of salt and bring to a boil. Meanwhile, fill a large bowl with ice and water. While you're waiting for the water to boil, pulse the shrimp, 1/4 pound of butter and lemon zest in a food processor until it's a a chunky paste. Working one at a time if necessary, drop the lobsters into the boiling water, lower the heat slightly and cook for two minutes. Remove lobsters from the pot, transfer to the ice bath and wait 5 minutes until completely cool. Using claw crackers, remove all the meat from the shell and chop it into roughly 1 1/2-inch pieces. Reserve any tomalley or other innards for another use. In a mixing bowl, gently combine the butter and the meat of both lobsters and season lightly with sea salt. Divide the mixture between two buttered metal ring molds on a plate, pack in firmly and refrigerate for an hour. Run a sharp knife around the inside of the ring molds to release the patties, then wrap each patty around the circumference with aluminum foil (which will help it hold together while cooking) and tie loosely with butcher's twine or other sturdy string. Refrigerate for another half-hour or until very firm. Remove burgers from the fridge and dust each side lightly with 00 flour. Heat the 2 tablespoons of butter in a large cast-iron skillet over medium heat until hot and foamy, then carefully place the foil-wrapped burgers in and sear on one side for 3-4 minutes until golden-brown. Flip to the other side and transfer to the oven for 10 minutes. Remove burgers to plates and allow to rest for 5 minutes, then snip off foil and twine and transfer burgers to buns. Top with lemon-tarragon mayo and butter lettuce leaves and serve.

raw shrimp. unsalted butter. lemon zest. live lobster. sea salt. flour. buns. butter lettuce leaves. mayonnaise. fresh tarragon leaves. lemon juice. lemon zest.

http://www.foodrepublic.com/recipes/boston-burger-week-lobster-burgers-with-tarragon-lemon-mayo/

Low Fat Macaroni & Cheese

34 cup fat-free evaporated milk. 1 cup low fat cottage cheese. 12 cup low-fat ricotta cheese. 12 cup low-fat cheddar cheese. 12 teaspoon nutmeg. 1 medium yellow onion, finely diced. 2 garlic cloves, minced. 14 teaspoon salt. 14 teaspoons pepper. 14 cup freshly grated parmesan cheese. 12 cup fine dry breadcrumb. 1 lb pasta (Your choice).

Preheat oven to 350 (F) degrees. In a large pot boil water and follow directions to cook your choice of pasta. Or use those leftover noodles saved over in the fridge (your choice). While waiting for the water to boil for the pasta, in a saucepan heat milk over low to low-medium heat. Add the cheeses until they melt, stirring constantly. (Be careful not to scorch or boil the elements in the saucepan). In a separate skillet, Caramelize the finely diced yellow onion and minced garlic with non-stick cooking spray until soft and tender, showing a caramelized brown color. Pour the caramelized garlic and onions into the saucepan with the melted cheeses. Mix. To the same saucepan mix in the nutmeg, salt, & pepper. Once pasta is al dente, drain the noodles of its pasta water. If you are using up those left over noodles, pour a bit of water in with those noodles and cover, heat on high in the microwave until warm and tender. This will make it easier to mix those cold noodles that may be a bit stiff from sitting in the fridge. Pour the melted cheese mixture in with the cooked noodles and mix until evenly coated. In a 2 quart casserole dish spray with non-stick cooking spray. Pour the noodles and cheese mixture into the baking dish. Sprinkle over the top with bread crumbs and parmesan cheese. Bake for 15-20 minutes until bubbly and browned on the top. Dish and serve hot. FYI: If you're not a fan of onions, simply omit this ingredient, it will be just as good. The onions give it a bit more flavor. If you want the flavor of onion but not the onion texture, grate the onions with a cheese grater before caramelizing, it will eliminate the chunky texture within the creamy mac n' cheese.

fat - free evaporated milk. low fat cottage cheese. low - fat ricotta cheese. low - fat cheddar cheese. nutmeg. yellow onion. garlic cloves. salt. pepper. parmesan cheese. fine dry breadcrumbs. pasta.

http://www.food.com/recipe/low-fat-macaroni-cheese-489939

Coffee Granita a La Orange

2 cups very hot strong brewed coffee. 12 cup sugar (or Splenda). 12 teaspoon finely grated orange zest. 12 teaspoon vanilla extract. lightly sweetened whipped cream, for garnish (optional).

In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves. Cool. Stir in the vanilla. Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer. Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges. Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen. Transfer to well-chilled bowls the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too. Serve, garnished with whipped cream if desired.

brewed coffee. sugar. orange zest. vanilla extract. lightly sweetened whipped cream.

http://www.food.com/recipe/coffee-granita-a-la-orange-215383

Cinnamon Syrup

34 cup light-colored corn syrup. 1 teaspoon ground cinnamon. 1 teaspoon lemon juice.

Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes.

light corn syrup. ground cinnamon. lemon juice.

http://www.food.com/recipe/cinnamon-syrup-24877

Roasted Chicken and Tomatoes

3- 1/2 pounds Chicken Pieces ( Legs, Thighs, Breasts, Skin On And Bone In). 3 whole Medium Tomatoes. 1 whole Lemon, Juiced. 2 cloves Minced Garlic. 1 Tablespoon Minced Fresh Oregano. 2 Tablespoons Minced Fresh Basil. 1 teaspoon Dijon Mustard. 2 dashes Salt And Pepper. 1/4 cups Olive Oil, Or More As Needed. 3 Tablespoons Butter, cut into pieces. 3 Tablespoons Flour. 1 package (12 Oz. Package) Egg Noodles, Cooked.

Preheat oven to 400F. Line a metal baking dish with foil and place chicken pieces skin side up. Season with a little salt and pepper. Cut the tomatoes into wedges and scatter over the chicken. In a small bowl, combine the juice of a lemon, garlic, oregano, basil, dijon, and salt and pepper. Whisk in oil and make an emulsion. Pour vinaigrette over the chicken and tomatoes. Toss a little so that everything is covered. Top each piece of chicken with a small piece of butter. Cook for 40 50 minutes or until chicken is done. Remove chicken from the pan and pour the liquid from the pan into a sauce pan. Heat over medium low heat and add in flour. Cook until the sauce has thickened. Pour over the chicken and hot cooked egg noodles and serve!

chicken pieces. tomatoes. lemon. minced garlic cloves. fresh oregano. fresh basil. Dijon mustard. salt and pepper. butter. flour. egg noodles.

http://tastykitchen.com/recipes/main-courses/roasted-chicken-and-tomatoes/