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Cranberry Sauced Irish French Toast with Whiskey Butter

1 cup Fresh Cranberries. 1 cup Orange Juice. 13 cups Granulated Sugar. 4 Tablespoons Unsalted Butter, Softened. 6 Tablespoons Powdered Sugar. 2 Tablespoons Irish Whiskey. 1/4 cups Vanilla Extract. 4 Eggs. 1/4 cups Whole Milk Or Half-and-Half. 1 teaspoon Vanilla Extract. 1/2 teaspoons Cinnamon. 2- 1/2 Tablespoons Unsalted Butter, For Cooking French Toast. 1 loaf Spotted Dog Or Soda Bread, Cut Into 1/2 Inch Slices. Extra Powdered Sugar To Sprinkle Over Top.

For the cranberry orange syrup: Put cranberries, orange juice, and sugar in small saucepan and bring to boil. Reduce heat to medium and gently cook for 2025 minutes, stirring occasionally and mashing cranberries with back of spoon. Strain mixture into a small bowl with a wire mesh strainer, pushing the mixture with the back of the spoon. Set aside. For the whiskey butter: Whip butter and powdered sugar together in small bowl until fluffy. Add vanilla and whiskey and continue to whip until thoroughly combined. Set aside. For the Irish french toast: Heat oven to 200 degrees F (about 390 degrees F). In a shallow pie plate or casserole, beat eggs. Add half-and-half, vanilla, and cinnamon and mix well. Put 1 tablespoon butter in a large skillet over medium heat. While butter is melting, place a slice of bread in the egg mixture and let soak on each side for 30 seconds. Place soaked bread slices in melted butter and fry on each side for 23 minutes or until golden brown. Put cooked slices on baking sheet and place in oven to keep warm. Continue process with remaining slices of bread and butter. Place 3 slices of bread on each place, pour desired amount of the cranberry orange syrup over bread, sprinkle with powdered sugar, and place 1 tablespoon of whiskey butter on top. Enjoy with strong coffee or even Irish coffee, if youre trying to keep it real.

fresh cranberries. orange juice. granulated sugar. unsalted butter. powdered sugar. Irish whiskey. vanilla extract. eggs. whole milk. vanilla extract. cinnamon. unsalted butter. bread.

http://tastykitchen.com/recipes/breakfastbrunch/cranberry-sauced-irish-french-toast-with-whiskey-butter/

Chicken Lyonnaise

13 cup all-purpose flour. 2 tablespoons fresh thyme (or 1 tablespoon dried). 12 teaspoon salt. 12 teaspoon pepper. 6 boneless chicken breasts (I prefer to cook these with chicken cutlets*). 1 egg, beaten. 3 tablespoons vegetable oil. 2 onions, thinly sliced. 1 garlic clove, minced. 13 cup white wine. 1 cup chicken stock (if you would like it with more sauce like I do, increase this to 1 1/2 cups). 2 teaspoons tomato paste. 18 teaspoon granulated sugar.

In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper. One at a time, dip chicken breasts into the egg, and then shake in flour mixture. In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place chicken in 225F oven to keep warm. Reduce heat to medium; add remaining oil to skillet. Stir in onions, garlic and remaining thyme. Cook, stirring often, for 5 minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown. Add wine to pan. Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for 2 minutes or until mixture begins to thicken. Return chicken to pan, turning to coat. Cook for 5 minutes or until juices from chicken run clear. *To make cutlets, cut chicken breast into 2-3 pieces of approximately equal size. Cover with plastic wrap and gently pound to even 1/2-inch thickness. Cutlets cook more evenly and are more tender than a whole breast piece.

all - purpose flour. fresh thyme. salt. pepper. boneless chicken breasts. egg. vegetable oil. onions. garlic clove. white wine. chicken stock. tomato paste. granulated sugar.

http://www.food.com/recipe/chicken-lyonnaise-33522

Italian Sausage and Bean Soup

1 pound Italian turkey sausage, casings removed. 2 carrots, thinly sliced. 1 large onion, chopped. 1 cup thinly sliced mushrooms. 1/3 cup chopped fresh parsley, divided. 1 clove garlic, minced. 3 cups water. 1 (15 ounce) can garbanzo beans (chickpeas). 2 cubes beef bouillon. 1/2 teaspoon dried sage. salt and ground black pepper to taste.

Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes. Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.

Italian turkey sausage. carrots. onion. mushrooms. fresh parsley. garlic clove. water. garbanzo beans. beef bouillon cubes. dried sage. salt & fresh ground pepper.

http://allrecipes.com/recipe/italian-sausage-and-bean-soup/

Frozen Espresso Zabaglione

6 egg yolks. 6 tablespoons sugar. 3/4 cup espresso. 2 tablespoons Cognac. Cocoa powder and powdered sugar, for serving (optional).

Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in espresso and Cognac, then place bowl over double boiler. (For a makeshift double boiler, put 3 inches of water in a saucepan approximately the same size as bowl. Put the saucepan on stove, bring the water to a boil, then reduce heat to a rapid simmer.) Whisk rapidly until egg yolk mixture is warmed through. Continue whisking as the mixture begins to thicken. After 2 minutes or so it should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for a minute more. Pour custard into individual demitasse cups or into a serving dish. Cover with plastic wrap and freeze for several hours or overnight. Remove from freezer 10 minutes before serving. Dust with cocoa powder and powdered sugar if desired.

egg yolks. sugar. espresso. cognac. powdered sugar.

http://cooking.nytimes.com/recipes/1016131

Chi-Chi's Diablo Sauce

1 lb ground pork. 23 cup chopped white onion. 1 (4 ounce) can diced green chilies, with juice. 10 tablespoons la victoria green chili salsa. jalapeno (x-tra hot). 3 cups water. 1 (1 1/4 ounce) package Ortega taco seasoning (Hot & Spicey). 2 tablespoons cumin. 12 teaspoon salt. 2 tablespoons cornstarch. 14 cup water.

Brown ground pork, onions. Add diced chilis, La Victoria salsa. Add 3 cups water. Add Ortega taco seasoning. Add 1/2 tsp salt. add 2 tbsp cumin. combine 2 tbsp corn starch and 1/4 cup water and add too sauce. continue to simmer till thickened.

ground pork. white onions. diced green chilies. green chili salsa. jalapenos. water. Ortega taco seasoning. cumin. salt. cornstarch. water.

http://www.food.com/recipe/chi-chis-diablo-sauce-131271

OTTERCOON's Beanwiches

4 slices bread. 1 (28 ounce) can baked beans. 1 (12 ounce) can fully cooked luncheon meat (such as SPAM), cubed. 2 large tomatoes, sliced. 8 slices Cheddar cheese.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the bread onto a baking sheet, and broil in the preheated oven until toasted on both sides. Remove and set aside. Meanwhile, place the baked beans in a saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and keep hot. Heat a skillet over medium-high heat. Add the luncheon meat, and cook until it begins to brown on the edges, about 5 minutes; pour off any excess grease. To assemble the beanwiches, spoon the beans over the toasted bread slices. Place the luncheon meat on top of the beans, layer with tomato slices, and finish with two slices of Cheddar cheese per sandwich. Broil in the preheated oven until the cheese has melted, 1 to 2 minutes.

bread. baked beans. meat. tomatoes. cheddar cheese.

http://allrecipes.com/recipe/ottercoons-beanwiches/

Sweet Potato Pancakes

1 pound sweet potatoes, peeled. 1/2 cup all-purpose flour. 1 teaspoon baking powder. 2 teaspoons white sugar. 1 teaspoon brown sugar. 2 teaspoons curry powder. 1 teaspoon ground cumin. 2 eggs, beaten. 1/2 cup vegetable oil for frying. 1/2 cup milk.

Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

sweet potatoes. all - purpose flour. baking powder. white sugar. brown sugar. curry powder. ground cumin. eggs. vegetable oil. milk.

http://allrecipes.com/recipe/sweet-potato-pancakes/

Chocolate Banana Fudgsicles

3 whole Large Ripe Bananas, Peeled. 1- 1/2 cup Unsweetened Coconut Milk (from Carton) Or Your Favorite Kind Of Milk. 1/4 cups Unsweetened Cocoa Powder. 1/4 teaspoons Vanilla Extract. 1 teaspoon Stevia (to Taste)(honey Will Work Too).

In a blender add all of your ingredients and process until smooth. Taste test to see if you want to add more sweetener. Pour into popsicle molds and freeze for at least 6 hours. If you dont have popsicle molds you can use 8-ounce paper or plastic cups. If using plastic or paper cups, fill them with the mixture then place a piece of aluminium foil over the cup. Cut a slit in the center of the foil and place popsicle stick in the slit. Place in freezer for 6 hours. When ready to serve, take foil off.

bananas. unsweetened coconut milk. unsweetened cocoa powder. vanilla extract. stevia.

http://tastykitchen.com/recipes/desserts/chocolate-banana-fudgsicles/

Banana & Dark Rum Cake

12 cup dark rum. 12 ounces plain white flour. 1 teaspoon of good vanilla (6-8 drops). 4 ounces of freshly grated coconut. 6 ripe bananas. 1 lime, juice of. 1 teaspoon ground cinnamon. 4 tablespoons of dark sugar. 1 egg yolk. 12 cup double cream. 1 pinch salt.

First peel the bananas, cut lengthways and soak them with the said dark rum. Make a thick dough by combining the flour and cream, then add the cinnamon, pinch of salt, sugar, a few vanilla drops (6 to 8) and lime juice. Mix well. The dough should be slightly wet. Roll it out with a rolling pin and cut 2 oblong-shaped layers of around 1 inch thick. Line a bread tin with 1 layer. Place the soaked bananas on top, cover with the grated (or shredded) coconut, and cover with the top layer, crimping the edges to seal. Brush with egg yolk and sprinkle a little sugar and some grated coconut for effect. Bake in a moderate oven (180 C / 350 F) for about 30 minutes until nicely browned.

dark rum. plain white flour. vanilla. coconut. bananas. lime. ground cinnamon. sugar. egg yolk. double cream. salt.

http://www.food.com/recipe/banana-dark-rum-cake-371068

Iraqi Vanilla Cake With Pomegranate Sauce

4 free range eggs, separated. 1 teaspoon vanilla extract. 1 12 cups powdered sugar. 1 12 cups flour. 1 tablespoon baking powder. 14 cup butter. 2 tablespoons sugar. 1 teaspoon cornstarch. 12 cup sweet pomegranate juice. 14 teaspoon rose water.

Preheat oven to 180C Grease and flour a large loaf pan. Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing. Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it. ). Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill. To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.

eggs. vanilla extract. powdered sugar. flour. baking powder. butter. sugar. cornstarch. pomegranate juice. rose water.

http://www.food.com/recipe/iraqi-vanilla-cake-with-pomegranate-sauce-289077

Honey Says Me Granola

4 cups Rolled Oats. 1/2 cups Sunflower Seeds. 1/4 cups Sesame Seeds. 1/2 teaspoons Salt. 18 cups Sunflower Oil. 18 cups Sesame Oil. 1 teaspoon Vanilla Extract. 38 cups Honey. 1/4 cups Molasses.

Preheat oven to 325 degrees. In a large mixing bowl, stir together dry ingredients. In a second, smaller bowl, stir together the wet ingredients. Mix them well, then pour the mixture over the dry ingredients. Mix the granola very well so that all the oats are coated. Spread the mixture evenly over a baking sheet. Bake for ten minutes. Remove from the oven and flip the granola over using a spatula. Bake for another ten minutes or until golden brown. Let the granola cool completely before bagging it up. It will get crunchier the cooler it becomes.

rolled oats. sunflower seeds. sesame seeds. salt. sunflower oil. sesame oil. vanilla extract. honey. molasses.

http://tastykitchen.com/recipes/appetizers-and-snacks/honey-says-me-granola/

Spicy Grilled Chicken Sandwiches

2 chicken breasts. 1 teaspoon olive oil. 1 teaspoon dried chipotle powder. 12 teaspoon onion powder. 1 teaspoon dried cilantro, chopped. 1 tablespoon honey mustard. 2 hamburger buns. lettuce leaf. tomatoes, sliced.

Coat breasts in oil. Season both sides with seasonings for about 20 minutes. Grill. Serve on toasted rolls with honey mustard, lettuce, and tomato. Also good with avocado slices.

chicken breasts. olive oil. dried chipotle powder. onion powder. dried cilantro. honey mustard. hamburger buns. lettuce leaves. tomatoes.

http://www.food.com/recipe/spicy-grilled-chicken-sandwiches-227751

Hearty Northeast Bean Soup

2 cups Great Northern Beans. 3 whole Carrots, Thickly Sliced. 1/4 cups Chopped Onion. 1 stalk Celery, Sliced. 1/2 teaspoons Dried Basil OR 5 Large Fresh Leaves. 1/4 cups Whole Celery Leaves. 6 whole Black Peppercorns. 1 cup Diced Kielbasa. 1 cup Diced Ham. 4 cups Vegetable Stock.

Cover beans with water. Soak overnight. Drain beans. Add beans to 5 quart slow cooker. Add all other ingredients. Cover and cook on high for 2 hours. Reduce slow cooker heat to low and cook for 10-12 hours or until beans are very soft and soup looks thick and stew-like.

great northern beans. carrots. onions. celery. dried basil. celery leaves. whole black peppercorns. kielbasa. ham. vegetable stock.

http://tastykitchen.com/recipes/soups/hearty-northeast-bean-soup/

A Roast That Even My Daughter Would Eat

3 lbs roast. salt & pepper. 14 cup breadcrumbs. 14 cup flour. 12 teaspoon paprika. 2 -3 tablespoons olive oil. 2 cups low sodium beef broth or 2 cups beef broth. 1 cup water. 12 teaspoon thyme. 2 bay leaves. 4 -6 garlic cloves, peeled & cut in half. 12-1 onion, chopped. 12-1 cup baby carrots, rinsed. 1 (10 1/2 ounce) can cream of mushroom soup, undiluted. 14 teaspoon black pepper. cooking spray.

Mix the flour, bread crumbs, & paprika in a large storage bag. Cut the roast into 2 inch thick strips, lengthwise (you should get around 6 strips). Lightly sprinkle the strips with salt & pepper. Place 2 strips at a time in the bag & shake to coat. Heat the oil in a frying pan & brown the strips on all sides, roughly 5 minutes total. Preheat the oven to 350 degrees. Lightly spray a roasting pan with cooking spray. Pour the broth into the frying pan & gently rub the bottom to remove any bits. Then add the broth, water, thyme, bay leaves, garlic, onions, & carrots to the roasting pan & stir. Next place the strips into the pan & cover with a lid. Cook in the oven for 2 hours, checking halfway through to make sure the liquid is not gone. After that time, remove the strips & bay leaves from the pan then add in the cream of mushroom & pepper, stir. Turn the heat down to 250, place the strips back in the pan & continue to cook for 1 hour. Serve hot over mashed potatoes. Note: I mashed the carrots & garlic into sauce to add flavor to the gravy.

roast. salt & pepper. breadcrumbs. flour. paprika. olive oil. low sodium beef broth. water. thyme. bay leaves. garlic cloves. onion. baby carrots. cream of mushroom soup. black pepper. cooking spray.

http://www.food.com/recipe/a-roast-that-even-my-daughter-would-eat-316104

Ham & Vegetable Stew

4 cups water. 1 (28 ounce) can diced tomatoes (undrained). 3 cups cabbage (shredded). 2 cups cooked ham (diced). 3 carrots (sliced). 1 12 cups celery (chopped). 34 cup onion (chopped). 12 cup bell pepper (chopped). 1 (16 ounce) can beans, of, your, choice (drained). 1 tablespoon sugar. 2 teaspoons dried basil. 12 teaspoon pepper. 14 teaspoon garlic powder. 2 bay leaves.

In large soup kettle, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer for 1-1/4 hours. Discard bay leaves and serve hot (Add cooked pasta, if you wish).

water. diced tomatoes. cabbage. cooked ham. carrots. celery. onions. bell peppers. beans. sugar. dried basil. pepper. garlic powder. bay leaves.

http://www.food.com/recipe/ham-vegetable-stew-23645

Cinnamon Raisin Peanut Butter

1- 1/2 cup Roasted, Unsalted Organic Peanuts. 1- 1/4 teaspoon Canola Oil, Divided. 1 Tablespoon Ground Cinnamon. 1/4 teaspoons Kosher Salt. 2 teaspoons Evaporated Cane Juice, Or Granulated Sugar. 1/4 cups Organic Raisins.

Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste and a ball forms, scraping down the sides as necessary, about 5 minutes. With the motor running, stream in 1 teaspoon of oil and process until a smooth butter forms. Then add in the cinnamon, salt, and evaporated cane juice and puree until well-combined. Stream in the remaining 1/2 teaspoon of canola oil if needed to reach your desired peanut butter consistency. Remove the blade from food processor bowl and stir in the raisins by hand. Nutrition Information per 2 Tablespoon serving: 158.6 calories, 12.1 grams fat, 1.6 grams saturated fat, 9.9 grams carbohydrates, 2 grams fiber, 5 grams sugars, 5.5 grams protein

canola oil. ground cinnamon. kosher salt. evaporated cane juice. raisins.

http://tastykitchen.com/recipes/appetizers-and-snacks/cinnamon-raisin-peanut-butter/

Potato Skins "Like" T.G.I. Friday's

4 baking potatoes (medium is fine). 2 cups shredded cheddar cheese (regular or light). 12 cup sour cream (regular, light or even fat-free). 1 -2 tablespoon minced fresh chives or 1 -2 tablespoon minced green onion. 14 cup butter, melted (or use a substitute). 8 slices bacon, sauteed,drained and crumbled (you can use imitation bits or try the 50% leaner bacon bits).

Preheat oven to 425. Wash and dry potatoes. Prick in several places and bake for 45 minutes to one hour, until baked through. Let cool enough to handle. While they are cooling, mix the chives with the sour cream and set aside. Make 2 lengthwise cuts through each potato. You'll wind up with three slices. Discard the middle and save for other potato dishes. This gives you two nice sized potato skins for each potato. Scoop out some of the potato from each skin, but leave about 1/4" of the potato inside the skin so it doesn't collapse. Brush with some melted butter (yes, you can use Canola, too). Place on a cookie sheet, skin side up and run under broiler for about 5 minutes, just until edges begin to turn brown. Sprinkle the cheese among the 8 skins. Crumble the bacon and sprinkle it on top of the cheese. Broil for about 2 more minutes or until cheese is melted. Serve hot, arranged on a plate surrounded by sour cream chive dip. Other Good Toppings: Don't stop here. Think of your own likes- salsa, green onions, chopped tomatoes, guacamole, etc.

baking potatoes. shredded cheddar cheese. sour cream. fresh chives. butter. bacon.

http://www.food.com/recipe/potato-skins-like-t-g-i-fridays-45485

Pumpkin Leche Flan

1 cup Sugar. 1/4 teaspoons Lemon Or Lime Juice. 2 Tablespoons Light Corn Syrup. 13 cups Water. 1 can (12 Fl Oz) Evaporated Milk, Or Half Milk And Half Cream. 1 can (14 Oz) Sweetened Condensed Milk. 1 teaspoon Vanilla Extract. 13 cups Pumpkin Puree, Or More To Taste. 1 dash Cinnamon, Or More To Taste (optional). 1 dash Ground Cloves, Or More To Taste (optional). 1/2 teaspoons Ground Ginger Or Grated Fresh Ginger, To Taste (optional). 1 dash Allspice (optional). 3 whole Eggs. 2 whole Egg Yolks.

FOR THE CARAMEL: Have six individual-sized 1-cup ramekins, or 8 smaller ones, ready. You wont have time to get them out once the caramel is done. Put the caramel ingredients in a cool sauce pan. Put the pan over medium-high heat and let it start heating up. DO NOT STIR. Let everything dissolve together and begin to simmer. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water. While sauce is heating up, occasionally pick it up and gently swirl it around to lightly mix it. In about 8 to 10 minutes, it will start turning color. Once it has a dark, rich amber color, take it off heat. Working quickly and carefully, pour enough caramel to thoroughly coat the bottom of each ramekin. Evenly divide the caramel among the ramekins. Set aside to cool and harden. Meanwhile, remove all oven racks except for the lowest one. Preheat oven to 350 degrees. Put a kettle of water on the stovetop to boil, and line a roasting pan large enough to hold your ramekins. (Line it with either with a kitchen towel or a silicone mat.) FOR THE FLAN: Into a blender, pour a bit of the evaporated milk, all of the condensed milk, the pumpkin, spices, and vanilla. Blend until smooth. Let sit. In a medium-sized bowl, crack 3 eggs and add 2 more egg yolks. Gently whisk to break down eggs completely, being careful not to create air bubbles. Mix in the rest of the evaporated milk. Skim off any remaining bubbles from the blender mixture and add that in. Now that everything is in one bowl, pour the flan mixture through a strainer or sieve and into a separate, empty bowl. Again, be careful when pouring to avoid creating bubbles. Repeat, this time straining back into the original bowl. Continue straining the liquid 3 or 4 times to get it smooth. Carefully pour the mixture into the ramekins (make sure caramel has hardened), about 1/2 to 2/3 full. Place the roasting pan in the preheated oven and position ramekins inside the pan. Cover each ramekin tightly with foil, then pour hot water into the pan to about halfway up the height of the ramekins. Cook flan in the water bath for about 35 minutes, or until only slightly jiggly. Cool ramekins on a cooling rack, then transfer to the refrigerator for at least 2 hours to cool completely. This will keep in the ramekins, refrigerated, for up to 2 days. To serve, run a thin knife around the edges and invert the ramekin onto a serving dish. Make sure the dish has room to hold the caramel.

sugar. lemons. light corn syrup. water. evaporated milk. sweetened condensed milk. vanilla extract. pumpkin puree. ground ginger. allspice. eggs. egg yolks.

http://tastykitchen.com/recipes/desserts/pumpkin-leche-flan/

Tortilla Quinoa Salad With Lime Cilantro Dressing

6 corn tortillas. olive oil spray. 3 cups chopped romaine lettuce. 2 cups cooked quinoa. 1 1/2 cups cooked black beans, drained and rinsed (about 1 can). 1 cup cherry or grape tomatoes, quartered. 1 medium red onion, chopped. 1 avocado, pitted, peeled and diced. 1/4 cup fresh lime juice. 2 tablespoons maple syrup (or other liquid sweetener). 1 tablespoon balsamic vinegar. 1 jalapeno, seeded and diced. 2 cloves garlic, minced. 1/2 cup fresh cilantro leaves, chopped. 1/2 cup water, plus 1 tablespoon chia seeds or 1/2 cup olive oil. 1 teaspoon sea salt.

Preheat oven to 350 degrees. Cut tortillas in half and then into 1/4-inch strips. Place on a baking sheet and spray with olive oil spray. Salt and pepper to taste. Bake about 10 minutes, turning half way through. Meanwhile, if using chia gel in place of the oil in the dressing, combine chia seeds and water. Stir well and set aside. In a large bowl, combine lettuce, quinoa, black beans, tomatoes, red onion and avocado. Make dressing by combining all ingredients in a food processor or blender and processing until smooth. Toss salad with desired amount of dressing and top with tortilla strips.

corn tortillas. olive oil flavored cooking spray. romaine lettuce. cooked quinoa. black beans. grape tomatoes. red onion. avocado. fresh lime juice. maple syrup. balsamic vinegar. jalapeno. garlic cloves. fresh cilantro leaves. water. sea salt.

http://www.foodrepublic.com/recipes/tortilla-quinoa-salad-with-lime-cilantro-dressing-recipe/

Pretty in Pink Sangria

2 (10 ounce) packages frozen sliced strawberries, thawed. 1 (12 fluid ounce) can frozen lemonade concentrate, thawed. 2 (750 milliliter) bottles chilled rose wine, such as white Zinfandel. 2 cups pineapple juice. 1 liter ginger ale.

Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.

frozen sliced strawberries. frozen lemonade concentrate. rose wine. pineapple juice. ginger ale.

http://allrecipes.com/recipe/pretty-in-pink-sangria/

Mexican White Cheese Dip/Sauce

1 pound white American cheese, cubed. 1/2 cup milk, or as needed. 1 tablespoon butter or margarine. 2 (4 ounce) cans chopped green chilies. 2 teaspoons cumin. 2 teaspoons garlic powder. 2 teaspoons onion powder. cayenne pepper to taste.

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

American cheese. milk. butter. green chilies. cumin. garlic powder. onion powder. cayenne pepper.

http://allrecipes.com/recipe/mexican-white-cheese-dipsauce/

Black Beans and Rice Tostadas

2 12 cups water. 1 (7 ounce) package ZATARAIN'S Black Beans and Rice (Substitution -- Reduced Sodium Black Beans and Rice). 2 tablespoons butter (Substitutions -- 2 tablespoons margarine or olive oil). 8 tostadas. 2 cups shredded cooked chicken.

Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Remove from heat. Let stand 5 minutes. For each tostada shell, top with 1/3 cup rice mixture, 1/4 cup chicken and assorted toppings, if desired. Cooking tip: Black Beans & Rice Wraps: Use flour tortillas (8-inch) in place of the tostada shells. Serving Suggestion: Top with assorted toppings, such as shredded cheese, shredded lettuce, chopped avocado, salsa, sour cream and chopped fresh cilantro. Nutrition information (Amount per serving): Calories: 231, Cholesterol: 42mg, Sodium: 439mg, Protein: 16g, Total Fat: 7g, Fiber: 3g, Carbohydrate: 26.

water. tostadas. cooked chicken.

http://www.food.com/recipe/black-beans-and-rice-tostadas-522740

Chicken, Broccoli, and Cashew Stir-Fry (Flat Belly Diet Recipe)

3 cups broccoli florets, with short stems (about 1/2 lb crowns). 2 carrots, cut into thin diagonal slices (2 c). 5 ounces soba noodles. 1 tablespoon olive oil. 1 tablespoon fresh ginger, minced. 3 garlic cloves, minced. 2 boneless skinless chicken breast halves, sliced crosswise (6 oz each). 1 tablespoon reduced sodium soy sauce. 1 teaspoon toasted sesame oil. 3 medium scallions, thinly sliced (about 1/2 c). 12 cup chicken broth, reduced-sodium, fat-free. 12 cup cashews, unsalted raw (3 oz).

Bring large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3 to 5 minutes. Drain, transfer to medium bowl, and cover loosely with wax paper. Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium-high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through. Add scallions and stir-fry 1 minute. Stir in noodles, veggies, and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews. Nutritional info per serving: 398 cal, 30 g pro, 42 g carb, 5 g fiber, 14.5 g fat, 2.5 g sat fat, 47 mg chol, 366 mg sodium. Flat Belly Bonus. Chicken supplies B vitamins such as niacin and B6, which help keep metabolism, your engine, running smoothly--a must when you're trying.

broccoli florets. carrots. soba noodles. olive oil. fresh ginger. garlic cloves. boneless skinless chicken breast halves. reduced sodium soy sauce. toasted sesame oil. scallions. chicken broth. cashews.

http://www.food.com/recipe/chicken-broccoli-and-cashew-stir-fry-flat-belly-diet-recipe-386583

Skips Chili Seasoning Mix

1 tablespoon chili powder. 1 teaspoon chili powder. 2 teaspoons cumin. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon kosher salt. 1 teaspoon cornstarch.

Mix all spices in a small bowl and add to ingredients. This will season up to 2 pounds of meat. You can can also add cayenne pepper if you like spicy. This makes a basic mild chili kids love.

chili powder. chili powder. cumin. garlic powder. onion powder. kosher salt. cornstarch.

http://www.food.com/recipe/skips-chili-seasoning-mix-198942

Pomodoro Sauce

14 ounces tinned peeled tomatoes. 1 carrot. 1 stalk celery. 1 white onion. olive oil.

Carrot goes into food processor till fine. Remove and set aside. Celery goes in next and do the same. Remove and set aside. Onions goes in last and blend till fine. Remove and set aside. In a heated pot, place 3 to 4 ladles of olive oil. Add in onion first and saute for 1 minute Then add in carrot and celery. When the 3 items are soft, add in canned tomatoes. Keep stirring constantly on low heat and reduce at least one third, if not half, or till water is gone. Cool and store in airtight container. May freeze till needed.

tomatoes. carrot. celery. white onion. olive oil.

http://www.food.com/recipe/pomodoro-sauce-317588

Toad in the Hole

2 thick slices bread. 2 sausage patties, thawed if frozen. 1 tablespoon butter. 2 large eggs. Salt and pepper.

Using a knife, biscuit cutter or similar circular object close to the size of a sausage patty (a pint glass works pretty well), cut a hole in the middle of each slice of bread. The hole should be the same size or just slightly larger than the patty. Heat a large non-stick pan over medium-high, then add sausage patties, fry until warmed through and browned on both sides and set aside. Lower heat to medium and melt the butter in the pan. When the butter is hot and foaming, add the bread to the pan and place the sausage patties in the holes. Crack an egg on top of the sausage patty and allow white to set completely, about 2 minutes. Season with a pinch of salt and pepper. Quickly flip each slice of bread over and fry on the other side for about a minute, then flip egg side up and serve immediately.

bread. sausage patties. butter. eggs. salt and pepper.

http://www.foodrepublic.com/recipes/toad-in-the-hole-recipe/

Beer Batter Crepes II

3 eggs, lightly beaten. 1 cup beer. 1 cup all-purpose flour. 1/2 teaspoon salt. 2 1/2 teaspoons vegetable oil. cooking spray.

In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk. Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.

eggs. beer. all - purpose flour. salt. vegetable oil. cooking spray.

http://allrecipes.com/recipe/beer-batter-crepes-ii/

Oka Popo (American Samoa) - Raw Fish Stew

2 tablespoons salt. 2 cups water. pepper. 1 lb raw fish, cut into bite-sized pieces (marlin or swordfish is traditional, but you can also use sushi-grade tuna). 12 cup cubed cucumber, seeds removed. 1 tomatoes, chopped. 12 one onion, finely diced. 1 cup coconut milk. 1 tablespoon fresh cilantro, chopped. juice of one lime. salt and pepper.

Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes. Meanwhile, chop the vegetables. At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeno, if you like it spicy. Now put it back in the fridge--it's traditionally served cold.

salt. water. pepper. fish. cucumbers. tomatoes. onions. coconut milk. fresh cilantro. limes. salt and pepper.

http://www.food.com/recipe/oka-popo-american-samoa-raw-fish-stew-465865

Jeweled Couscous

2 Tablespoons Olive Oil. 2 whole Medium-large Carrots, Diced. 1 whole Medium Onion, Diced. 1/2 teaspoons Middle Eastern 9 Spice Mix. 3/4 teaspoons Salt. 1 pinch Black Pepper. 3 Tablespoons Golden Raisins (sultanas). 1/2 cups Water. 1- 1/4 cup Couscous. 1- 1/2 cup Boiling Water.

Heat the oil in a medium, lidded saucepan over medium heat; add the carrot and onion and cook until starting to soften, about 5 minutes, stirring occasionally. Stir in the Middle Eastern 9 Spice Mix, salt, pepper, golden raisins, and 1/2 cup water. Cover the pot, turn heat down to low, and cook until the carrots are tender, the raisins are plumped, and the water is almost all evaporated, about 10 minutes, stirring occasionally. Add the couscous and stir to coat with the oil; toast 3 minutes, stirring frequently. Stir in the boiling water, cover the pot, turn heat off, and let the couscous sit for 15 minutes. Fluff with a fork before serving.

olive oil. carrots. onion. mixed spice. salt. black pepper. golden raisins. water. couscous. boiling water.

http://tastykitchen.com/recipes/sidedishes/jeweled-couscous/

Flamenco Eggs II

2 tablespoons olive oil. 4 ounces bacon. 2 chorizo sausages, cubed. 1 onion, chopped. 2 garlic cloves, chopped. 1 red bell pepper, seeded and chopped. 1 green bell pepper, seeded and chopped. 1 14 lbs tomatoes, chopped. 1 -2 tablespoon sherry wine. 3 tablespoons chopped fresh parsley. 8 large eggs. salt. paprika. cayenne. 4 slices stale bread. oil. 2 garlic cloves, peeled not chopped.

Preheat oven to 350. Warm 4 individual baking dishes. heat oil in a large frying pan and fry the bacon and chorizo, to give off fat. Add onion and garlic and cook gently till softened, stirring. add the peppers and tomatoes and cook and reduce, stirring occasionally. Add some paprika and sherry - mixture must not be too dry. Divide the vegetable mixture evenly among the baking dishes. Sprinkle with parsley. Swirl the eggs together with a fork, without overmixing and season with slat and cayenne. Pour over the vegetable mixture. Bake the eggs and vegetables for 8 minutes or till the eggs are just set. meanwhile, make fried breadcrumbs: Cut the crusts off the bread and reduce to crumbs in a food processor, or use a hand grater. heat plenty of oil in a large frying pan over high heat, add the garlic cloves for a few moments to flavor it, then remove and discard. Throw in the crumbs and brown quickly, scooping them on to a paper towel with a slotted spoon. Season with a little salt and paprika, then sprinkle around the edge of the eggs when ready.

olive oil. bacon. chorizo sausages. onion. garlic cloves. red bell pepper. green bell pepper. tomatoes. sherry wine. fresh parsley. eggs. salt. paprika. cayenne. stale bread. oil. garlic cloves.

http://www.food.com/recipe/flamenco-eggs-ii-231462

Pork Chops With Apples and Onion

4 boneless pork loin chops. 14 teaspoon dried thyme, crushed. 18 teaspoon salt. 18 teaspoon pepper. 1 teaspoon canola oil. 2 medium apples, thinly sliced. 1 medium onion, sliced. 2 tablespoons brown sugar. 2 teaspoons cider vinegar.

Sprinkle pork chops with thyme, salt and pepper. Heat oil in large nonstick skillet over medium high heat. Add pork chops; cover and cook 3 minutes. Turn chops; cover and cook an additional 3 to 5 minutes or until pork is no longer pink in center. Remove chops from skillet; cover to keep warm. Add apples, onion and brown sugar to same skillet; mix well. Cover; cook over medium high heat for 5 minutes, stirring once. Add vinegar. Cook, uncovered, 3 to 6 minutes or until apples and onion are crisp tender and light golden brown, stir occasionally. Serve apples over pork chops.

boneless pork loin chops. dried thyme. salt. pepper. canola oil. apples. onion. brown sugar. cider vinegar.

http://www.food.com/recipe/pork-chops-with-apples-and-onion-262321

Farfalle Livornese

3 tsp. olive oil. 12 oz. farfalle or rotini. 8 oz. green beans. 1 lb. tuna steak (1 1/4 inches thick). salt. 1 medium onion. 1 clove garlic. 1 can diced tomatoes. 2 tbsp. capers. 2 tsp. grated fresh lemon peel. 1/4 tsp. crushed red pepper. 1/4 c. fresh parsley leaves. Caper berries (optional).

Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding green beans to saucepot 2 minutes before pasta is done. Meanwhile, sprinkle tuna with 1/4 teaspoon salt to season both sides. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Add tuna and cook 2 minutes on each side. Reduce heat to medium; cover skillet and cook 5 to 8 minutes longer or until tuna is almost opaque throughout, turning over once halfway through cooking. Transfer tuna to plate. To same skillet, add remaining 1 teaspoon oil. Reduce heat to medium; add onion and garlic, and cook 6 to 8 minutes or until lightly browned and tender, stirring occasionally. Stir in tomatoes, capers, lemon peel, and crushed red pepper; heat to boiling on medium-high. Boil 1 minute. While vegetables are cooking, with 2 forks, flake tuna into bite-size pieces. Reserve 1/4 cup pasta cooking water. Drain pasta and green beans, and return to saucepot; stir in vegetable mixture from skillet, flaked tuna, chopped parsley, and reserved pasta cooking water, and toss to coat. Transfer to warm bowls, and garnish each serving with caper berries if you like.

olive oil. farfalle pasta. green beans. tuna steaks. salt. onion. garlic clove. capers. lemon peel. crushed red pepper flakes. fresh parsley leaves. caper berries.

http://www.delish.com/recipefinder/farfalle-livornese-pasta-recipes

Southern Fried Chicken Livers

1 pound chicken livers. 1 egg. 1/2 cup milk. 1 cup all-purpose flour. 1 tablespoon garlic powder. salt and pepper to taste. 1 quart vegetable oil for frying.

Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

chicken livers. egg. milk. all - purpose flour. garlic powder. salt and pepper. vegetable oil.

http://allrecipes.com/recipe/southern-fried-chicken-livers/

Key Lime Pie

1 34 cups sweetened condensed milk. 4 egg yolks. 6 tablespoons key lime juice. 1 9 inch prepared graham cracker pie crust. sweetened whipped cream or Cool Whip. 1 fresh lime, sliced.

Preheat oven to 250-degrees. Combine milk and egg yolks in a blender on low speed. Slowly add lime juice, mixing until blended. Pour into pie shell and bake 20 minutes. Let cool and refrigerate. Top with whipped cream& lime slices.

sweetened condensed milk. egg yolks. key lime juice. graham cracker pie crust. sweetened whipped cream. lime.

http://www.food.com/recipe/key-lime-pie-30667

Scottish Beef Stew

750 g beef, diced. 2 tablespoons vegetable oil. 2 brown onions, chopped. 2 tablespoons plain flour. 10 cups water. 180 g tomato paste. 1 cup peas. 8 garlic cloves, sliced (not crushed). 1 turnip, chopped. 2 carrots, sliced. 4 potatoes, chopped. 250 g lentils or 125 g barley. 1 tablespoon fresh tarragon, chopped. 1 bay leaf, large. salt. 2 tablespoons rolled oats. 1 bunch spinach.

Heat oil in a pan. Add chopped beef and onions and cook until browned. Lower hear and add flour (sprinkled) over beef and stir through. Add water, stir. Add tomato paste and peas. Add garlic, vegetables, herbs, lentils or barley, oats and salt. Stir well. All should be covered with water, add more if not. Simmer covered over low heat 2 - 3 hours. Stir occasionally and add more water if needed. TO SERVE. Slice or chop raw spinach, place a generous serve in bottom of each individual bowl, Ladle hot stew over. Stew will lightly cook the spinach.

beef. vegetable oil. brown onions. plain flour. water. tomato paste. peas. garlic cloves. turnip. carrots. potatoes. lentils. fresh tarragon. bay leaf. salt. rolled oats. spinach.

http://www.food.com/recipe/scottish-beef-stew-298323

Watermelon Rind Preserves Old Time

16 cups watermelon rind. 5 cups sugar. 1 lemon slice. 1 lemon, juice and zest of. 12 teaspoon ground cinnamon. 14 teaspoon ground cloves. 12 teaspoon ground ginger. 3 drops red food coloring (optional).

Trim green peel and red flesh from watermelon. Cut rind into small cubes (14-16 cups). Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind (I use little less sugar in my recipe). Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight). Rind and sugar should have made its own liquid. Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes. Add thinly sliced lemon, juice and zest of the other lemon. Stir in ground or whole spices of your choice. Turn down heat to low and cook on low heat until rinds are translucent, checking and stirring often (dont want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent). If using red food coloring, add a few drops to desired color at this point, stir well. Seal in prepared jars, clean jars, lids and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars. Immediately after filling jars I like to turn them upside down for 5-10 minutes, supposedly to help them seal. Optional instead of ground spices add with lemons: Cinnamon sticks (eight short pieces, 1 for each jar). Whole cloves (16-32 cloves, 2-4 for each jar). Grated fresh ginger (1 tablespoon). Red food coloring.

watermelon rind. sugar. lemon slice. lemon. ground cinnamon. ground cloves. ground ginger. red food coloring.

http://www.food.com/recipe/watermelon-rind-preserves-old-time-431550

Hamburger Soup

2 lbs lean ground beef. 1 (28 ounce) can diced tomatoes (do not drain). 1 (16 ounce) package frozen corn. 1 (16 ounce) package frozen mixed vegetables (carrots, peas, beans lima beans). 2 beef bouillon cubes. 1 (8 ounce) can tomato sauce. 1 cup tomato juice. 1 cup elbow macaroni. 12 cup grated cheddar cheese. lemon pepper. garlic powder. onion powder. salt. pepper.

In large saucepan brown ground beef. Season well with salt, lemon pepper, garlic powder and onion powder. Drain well. Add tomatoes, vegetables, bouillon cubes, tomato sauce, tomato juice and macaroni. Add about 1 1/2 cans of water (use the can from the tomatoes). Cook until heated. Sprinkle individual bowls with cheese.

lean ground beef. diced tomatoes. frozen corn. frozen mixed vegetables. beef bouillon cubes. tomato sauce. tomato juice. elbow macaroni. cheddar cheese. lemon pepper. garlic powder. onion powder. salt. pepper.

http://www.food.com/recipe/hamburger-soup-309129

Whole Wheat Focaccia With Tomatoes and Fontina

1 teaspoon/4 grams active dry yeast. 3/4 cup/90 grams all-purpose flour. 1 teaspoon/4 grams active dry yeast. 3 tablespoons extra-virgin olive oil, more for oiling bowls and pans. 1 1/4 cups/155 grams unbleached all-purpose flour. 2 cups/250 grams whole wheat or durum flour. 1 3/4 teaspoons/12 grams fine sea salt. 2 tablespoons extra-virgin olive oil. 6 ounces/180 grams thinly sliced or grated fontina. 1 pound/450 grams fresh ripe tomatoes, sliced. Coarse sea salt, to taste (optional). Chopped, slivered or torn fresh basil.

In a large bowl or the bowl of a stand mixer, combine yeast and 1/2 cup/120 milliliters lukewarm water. Stir to dissolve. Whisk in flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.

active dry yeast. all - purpose flour. active dry yeast. olive oil. unbleached all - purpose flour. durum flour. fine sea salt. olive oil. fontina. tomatoes. coarse sea salt. fresh basil.

http://cooking.nytimes.com/recipes/1016672

Rose's Yummy Chamorro Barbecue

1 pork rib rack. 1 cup white vinegar. 12 cup soy sauce. 1 whole onion, chopped. 4 garlic cloves, minced. 1 12 teaspoons black pepper. 14 teaspoon Accent seasoning.

In a small bowl, combine everything except the pork ribs. Mix well and set aside. Prepare the pork by trimming away the excess fat. Cut into sections of 4, just to make it easier while turning on grill, do not section into individual ribs! In a huge ziploc bag, I use the 2 gallon ones -- lay the rib sections flat in bag, pour the marinade over ribs and make sure each section is coated. Marinate at least 8 hours or even overnight, making sure to turn bag several times to coat meat. Once ready to cook, prepare charcoal grill, this is best! But you can use a gas grill too. Cook ribs until done. Let set a few minutes before cutting into rib sections and enjoy! This recipe can also be used on chicken parts.

pork rib rack. white vinegar. soy sauce. onion. garlic cloves. black pepper. Accent seasoning.

http://www.food.com/recipe/roses-yummy-chamorro-barbecue-278342

Caramel Pecan Ice Cream Dessert

1 34 cups all-purpose flour, 425ml. 1 cup pecans, chopped 250 ml. 1 cup brown sugar, lightly packed 250 ml. 1 cup oatmeal, 250 ml. 1 cup margarine, melted. 1 12 cups caramel sauce, 375 ml. 8 cups vanilla ice cream, softened 2ltr. 1 cup brown sugar. 2 tablespoons water. 12 cup corn syrup. 1 teaspoon vanilla. 14 cup butter or 14 cup margarine. 12 cup whipping cream.

Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool. Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce. Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving. ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person. To Make Caramel Sauce. In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes. Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce. will thicken.

all - purpose flour. pecans. brown sugar. oatmeal. margarine. caramel sauce. vanilla ice cream. brown sugar. water. corn syrup. vanilla. butter. whipping cream.

http://www.food.com/recipe/caramel-pecan-ice-cream-dessert-130020

Weight Watcher's General Tsao's Chicken

34 cup canned chicken broth, reduced-sodium. 1 12 tablespoons cornstarch. 2 tablespoons sugar. 2 tablespoons low sodium soy sauce. 1 tablespoon white wine vinegar. 12 teaspoon ground ginger. 2 teaspoons peanut oil. 2 medium scallions, chopped. 2 medium garlic cloves, minced. 12 teaspoon red pepper flakes or 1 dried chili, minced. 1 lb boneless skinless chicken breast, cut into 2-inch pieces. 2 cups cooked white rice, kept hot.

* In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. * Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes. * Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. * Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

canned chicken broth. cornstarch. sugar. low sodium soy sauce. white wine vinegar. ground ginger. peanut oil. scallions. garlic cloves. red pepper flakes. boneless skinless chicken breasts. cooked white rice.

http://www.food.com/recipe/weight-watchers-general-tsaos-chicken-398245

Mah's Jerk Rub

1 teaspoon red pepper flakes. 1/2 teaspoon ground allspice. 1/4 teaspoon curry powder. 1/4 teaspoon ground black pepper. 1/8 teaspoon ground thyme. 1/8 teaspoon cayenne pepper. 1/8 teaspoon ground ginger.

Whisk red pepper flakes, allspice, curry powder, black pepper, thyme, cayenne pepper, and ginger together in a bowl.

red pepper flakes. ground allspice. curry powder. ground black pepper. ground thyme. cayenne pepper. ground ginger.

http://allrecipes.com/recipe/mahs-jerk-rub/

Suzy's Mashed Red Potatoes

2 pounds small red potatoes, quartered. 1/2 cup butter. 1/2 cup milk. 1/4 cup sour cream. salt and pepper to taste.

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

small red potatoes. butter. milk. sour cream. salt and pepper.

http://allrecipes.com/recipe/suzys-mashed-red-potatoes/

Chicken Pocket Pies

1 (8 ounce) can refrigerated crescent dinner rolls. 2 boneless skinless chicken breasts. 1 -2 tablespoon garlic salt. 12 cup onion. 1 tablespoon olive oil. 1 tablespoon butter. 1 tablespoon olive oil. 1 tablespoon butter. 2 tablespoons flour. 1 cup chicken broth. water (if needed). 2 tablespoons sour cream. 2 tablespoons ranch dressing. 2 -3 slices bacon. 1 cup cheddar cheese.

Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken. Heat a skillet over high heat adding 1 tbsp each oil and butter. Season chicken with garlic salt, and add to the hot skillet. Add onions to pan and caramelize as the chicken cooks through. Remove chicken and onions from pan and set aside. Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan. Let cook for a minute or two, stirring constantly. Add chicken broth and let simmer and reduce until thickened, adding water if needed. When sauce thickens, add sour cream and ranch dressing stirring until well blended. Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet! Cook bacon in a pan until crisp; set aside. Separate crescent triangles and roll out a bit. In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese. Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut. Poke top of Pocket Pies to let steam out. Place on a baking sheet, and bake according to crescent directions.

refrigerated crescent dinner rolls. boneless skinless chicken breasts. garlic salt. onions. olive oil. butter. olive oil. butter. flour. chicken broth. water. sour cream. ranch dressing. bacon. cheddar cheese.

http://www.food.com/recipe/chicken-pocket-pies-98714

French Onion Soup from Birds Eye

2 tablespoons butter. 1 (8 ounce) bag Birds Eye Recipe Ready Chopped Onions. 4 cups beef broth. 1/2 teaspoon dried thyme leaves. 4 thick slices French or Italian bread, toasted. 4 slices Swiss cheese.

Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper. Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.

butter. onions. beef broth. dried thyme leaves. Italian bread. swiss cheese.

http://allrecipes.com/recipe/french-onion-soup-from-birds-eye/

Leftover Turkey & Cheese Creamy Soup

4 tablespoons butter. 4 tablespoons flour. 1 cup milk, combined with broth. 1 cup chicken broth, combined with milk. 12 cup cheddar cheese (or whatever cheese you like) or 12 cup fiesta blend cheese cheese (or whatever cheese you like). 12 cup leftover turkey. 1 dash marjoram. 1 dash garlic powder. 1 dash salt. 12 medium tortilla, sliced.

Preheat oven to 350 degrees. Melt butter in sauce pan over medium heat. Gradually stir in flour. Cook 2-4 minutes. While cooking, place tortilla slices on a cooking sheet. Sprinkle salt on the slices. Bake for 6 minutes. VERY GRADUALLY add milk/broth mixture to the butter and flour roux, stirring constantly until thick. Add turkey, cheese, marjoram, garlic powder, and salt. Serve warm with tortilla slices.

butter. flour. milk. chicken broth. cheddar cheese. turkey. marjoram. garlic powder. salt. tortillas.

http://www.food.com/recipe/leftover-turkey-cheese-creamy-soup-444055

Easy Curried Cauliflower Soup

1 tablespoon olive oil, or as needed. 1/2 onion, sliced, or to taste. 3 carrots, cut into 1/2-inch slices. 1/2 red bell pepper, sliced. 3 cloves garlic, peeled, or more to taste. 1 head cauliflower, chopped. 1 (32 fluid ounce) container chicken stock, or as needed. 2 tablespoons yellow curry powder. 1 tablespoon butter. 4 dashes hot sauce (such as Tapatio), or more to taste. salt and ground black pepper to taste.

Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes. Remove pot from heat and blend soup using a hand blender until smooth. Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

olive oil. onion. carrots. red bell pepper. garlic cloves. cauliflower. chicken stock. curry powder. butter. salt & fresh ground pepper.

http://allrecipes.com/recipe/easy-curried-cauliflower-soup/

Blackberry Lemon Muffins

1- 1/2 cup Flour. 1/2 teaspoons Salt. 2 teaspoons Baking Powder. 1/2 cups Sugar. 2 whole Lemons, Zested. 1/4 cups Canola Oil. 1 whole Large Egg. 13 cups Buttermilk. 1 Tablespoon Fresh Lemon Juice. 1 teaspoon Vanilla Extract. 1 cup Blackberries, Rinsed And Dried.

* For a great buttermilk substitute use just under 1/3 cup milk plus 1-1/2 teaspoons of lemon juice. Stir and let sit 5 minutes. Stir again before incorporating. Preheat oven to 400 degrees F. Line a muffin pan with 9 paper liners or spray with cooking spray. Set aside. In a medium bowl, whisk together flour, salt, and baking powder. In a small bowl, add the sugar and lemon zest. Use a fork to toss sugar and zest together until fragrant. Add sugar and zest to the flour mixture. Whisk ingredients together. In a glass measuring cup or small bowl, mix canola oil, egg, buttermilk, lemon juice, and vanilla extract together. Pour the wet ingredients over the flour mixture. Slowly stir together, the batter will be thick. Dont over mix. Gently fold in the blackberries. Fill 9 muffin cups with the batter. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooling rack. *Note: you can use frozen berries, but try to use fresh blackberries if you can. They make these muffins extra special. This recipe only makes 9 muffins, feel free to double it.

flour. salt. baking powder. sugar. lemons. canola oil. egg. buttermilk. fresh lemon juice. vanilla extract. blackberries.

http://tastykitchen.com/recipes/breads/blackberry-lemon-muffins/

Ms.delores "fried Corn off the Cob" Just Like Grandmas

10 ears corn or 5 cups fresh corn or 5 cups frozen corn. 6 slices bacon (I prefer sliced jowl) or 1 slice fat, back. 1 cup water. 3 tablespoons sugar. 2 tablespoons cornstarch or 2 tablespoons flour. 2 salt and pepper.

Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn. Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat. Add water as needed stir occasionally. Saute everything together for about 20 minutes or until the vegetables are tender. Add the fresh corn and crumble the cooked bacon over the top. Continue cooking for an additional ten minutes. Serve while hot.

corn. bacon. water. sugar. cornstarch. salt and pepper.

http://www.food.com/recipe/ms-delores-quot-fried-corn-off-the-cob-quot-just-like-grandmas-379681

The Best Grilled Hamburgers

2 12 lbs 80% ground beef, the best grade and freshest you can get at least choice. salt and pepper.

From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf. Sprinkle with salt and pepper. Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.

ground beef. salt and pepper.

http://www.food.com/recipe/the-best-grilled-hamburgers-414424

Chelsea buns recipe

500 g (17.6oz) strong bread flour. 80 g (2.8oz) caster sugar. 80 g (2.8oz) butter. 35 g (1.2oz) fresh yeast. 250 ml (8.8fl oz) warm milk. 6 g (0.2oz) salt. 2 egg yolks. 30 g (1.1oz) unsalted butter melted. 1 orange and lemon zest only. 80 g (2.8oz) soft brown sugar. 2 tsp ground cinnamon. 100 g (3.5oz) currants. 100 g (3.5oz) sultanas. 100 g (3.5oz) raisins.

Place the sieved flour, sugar and salt into a large mixing bowl and stir until thoroughly combined. Warm the milk, 1/2 the sugar and butter in a small saucepan until the butter is melted and the mixture is luke warm, add the yeast and egg yolks and leave for ten minutes. Make a well in the centre of the flour and pour in the yeasted milk. Stir thoroughly with your hands until the contents of the bowl come together as a soft dough. Tip the dough onto a lightly floured work surface and knead well for 8-10 minutes, until the dough is smooth and elastic. Place the dough into a bowl and leave to rise for approx. one hour or until doubled in size, covered with a warm damp tea towel. Tip the dough out onto a lightly floured work surface and roll out dough into a rectangle, about 20 x 40cm. To make the Chelsea Buns: brush the dough in the butter then sprinkle in the brown sugar, the dried fruit, zest and then dust in sieved cinnamon powder. Press down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you tightly, until the roll is complete and tight. Take a sharp knife and cut this into 5cm high rounds. Grease a deep baking tray with butter. Place the sliced buns cut side up into the greased baking tray leaving about 1.5cm of space between each one. You want them to be close enough so that when they rise, prove and then bake, they will bake with their sides touching, then they can be pulled apart when cooked. Leave to rise for about 30/45 minutes in a warm place. When the buns are ready, put them into the oven at 180C and bake for 20-25 minutes until golden brown. Check after 15 minutes or so and once risen and baked, remove from the oven and leave to cool, then place onto a cooling rack. Melt some apricot jam in a small saucepan with a splash of water until smooth and brush the jam over the buns to glaze.

bread flour. caster sugar. butter. fresh yeast. milk. salt. egg yolks. unsalted butter. orange. soft brown sugar. ground cinnamon. currants. sultanas. raisins.

http://www.lovefood.com/guide/recipes/27363/chelsea-buns-recipe

Versatile Sugar Cookies

34 cup shortening. 34 cup margarine. 2 cups granulated sugar. 4 eggs. 2 teaspoons vanilla. 5 cups flour. 2 teaspoons baking powder. 2 teaspoons salt.

Mix thoroughly all ingredients. For drop cookies - place on cookie sheets and proceed with baking. For sugar cookies - chill dough at least 1 hour. Roll out to 1/2 inch thick on floured surface. Cut into desired shapes. Place on ungreased cookie sheets and bake 6-8 minutes at 350 degrees F. Bake until the bottom edges of the cookies are a very light shade of brown. Cool and frost with your favorite frosting.

shortening. margarine. granulated sugar. eggs. vanilla. flour. baking powder. salt.

http://www.food.com/recipe/versatile-sugar-cookies-412678

Peach Smoothies

4 cups Fresh Or Frozen Peaches. 2 cups Peach Ice Cream. 1 cup Ice. 3 Tablespoons Raw Honey.

Add peaches, ice cream, ice and honey to a blender. Blend on high until the mixture is pureed. Serve cold and enjoy. This makes 2 very large smoothies or 4 smaller ones, depending on the size of your glasses.

frozen peaches. peach ice cream. ice. raw honey.

http://tastykitchen.com/recipes/drinks/peach-smoothies/

Pink Tortellini

1 (8 ounce) package cheese tortellini. 12 cup pasta sauce (I use Ragu). 12 cup alfredo sauce. 14 cup parmesan cheese.

Make tortellini as directed on package. After draining, place the tortellini on Low heat. Add in pasta and alfredo sauce, mix well until the sauce looks pink. Cover and let stand on low heat for 5 minutes. Add parmesan cheese, mix well, and serve.

cheese tortellini. pasta sauce. alfredo sauce. parmesan cheese.

http://www.food.com/recipe/pink-tortellini-273109

Omelette (Pancakes/Crepes)

1 12 cups plain flour. 12 cup self raising flour. 2 eggs. 1 12 cups water, mixed with. 1 12 cups milk. 2 teaspoons oil (flavourless, like sunflower). 1 pinch salt.

Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug. Add lightly beaten eggs and half the milk-water. Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water. Whisk some more, for about 1 minute. Add oil and salt, whisk for 1 more minute until smooth and frothy. Refrigerate for 1/2 hour. Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them. Spray a nonstick pan with oil and heat it up (not too hot! ). Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even. Put the pan back on the heat and cook the underside until it is browned. Flip. Cook until ready. Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.

plain flour. self raising flour. eggs. water. milk. oil. salt.

http://www.food.com/recipe/omelette-pancakes-crepes-177418

Lemonade Ice Blocks

14 cup lemon juice. 23 cup icing sugar. 1 cup sparkling water.

stir icing sugar and lemon juice together in a jug until sugar dissolves. stir in sparkling mineral water. pour mixture into six 1/4 cup ice-block moulds. press lids on firmly. freeze 6 hours or overnight.

lemon juice. icing sugar. sparkling water.

http://www.food.com/recipe/lemonade-ice-blocks-182011

Pomegranate Poached Pears

1 stick cinnamon. 4 c. pomegranate juice. 6 pears. 1/4 c. sugar. sour cream. 1 sprig mint.

Simmer cinnamon stick, pomegranate juice, pears, and sugar in 4-quart saucepan until pears are tender (15 to 25 minutes). Serve with sour cream and a sprig of mint.

cinnamon. pomegranate juice. pears. sugar. sour cream. mint.

http://www.delish.com/recipefinder/pomegranate-poached-pears-recipe-ghk0113

Three-Cheese Spaghetti Bake

1 (16 ounce) package spaghetti. 2 cups shredded mozzarella cheese, divided. 34 cup grated parmesan cheese. 12 cup grated romano cheese. 3 eggs, beaten. 1 tablespoon olives or 1 tablespoon vegetable oil. 2 teaspoons garlic powder. salt and pepper. 2 (737 g) jars spaghetti sauce. green pepper (optional). mushroom (optional). 1 small diced red onion. 1 lb lean ground beef or 1 lb ground turkey.

Brown hamburger until no longer pink with diced red onion. Cook spaghetti according to package directions; drain. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Spread ground meat and onions over spaghetti. If you decide to add additional ingredients include with the meat layer. Top with spaghetti sauce. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.

spaghetti. mozzarella cheese. parmesan cheese. romano cheese. eggs. olives. garlic powder. salt and pepper. spaghetti sauce. green peppers. mushrooms. red onion. lean ground beef.

http://www.food.com/recipe/three-cheese-spaghetti-bake-350493

Asparagus-Mushroom-Leek Saute

1 bunch asparagus. 2 -3 cups mushrooms, stemmed and sliced. 6 slices bacon, diced. 1 leek, sliced and separated into rings. 2 tablespoons olive oil. salt, pepper to taste. 14 cup shredded parmesan cheese.

Saute bacon. Set aside. Reserve 1 tablespoon bacon fat. Add olive oil (optional). Clean, stem and slice mushrooms. Clean leeks, slice into small slices, separating the rings. Discard the dark green end. Saute mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook. Cut asparagus into bite size pieces, discarding the tough ends. Blanch asparagus in hot boiling water until slightly crunchy. Dont overcook. Combine asparagus, bacon, mushrooms and leeks in fry pan. Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.

asparagus. mushrooms. bacon. leek. olive oil. salt. parmesan cheese.

http://www.food.com/recipe/asparagus-mushroom-leek-saut-114612

Cinderella Pumpkin Bowl with Vegetables and Sausage

1 whole (10 pound) Cinderella pumpkin. 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces. 3 carrots, peeled and sliced. 2 celery ribs, chopped. 1 large onion, peeled and chopped. 3 cloves garlic - minced, or amount to taste. 2 cups parsnips, peeled and cubed (optional). 2 cups rutabagas, peeled and cubed (optional). 2 cups cabbage, coarsely chopped (optional). 1 green bell pepper, chopped. 1 red bell pepper, chopped. 1 head broccoli, cut into florets. 2 zucchini, cut into chunks. 1 1/2 cups canned or frozen corn. 2 (13.75 ounce) cans chicken broth. 2 cups cooked white or brown rice (optional). 1/2 cup chopped fresh parsley. 1/2 teaspoon red pepper flakes, or to taste. 1/2 (1.25 ounce) envelope dry onion soup mix. 1/2 (1 ounce) packet dried Italian seasoning. salt and ground black pepper to taste.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds. Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C). Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper. Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil. Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

pumpkin. kielbasa. carrots. celery ribs. onion. garlic cloves. parsnips. rutabagas. cabbage. green bell pepper. red bell pepper. broccoli. zucchini. frozen corn. chicken broth. brown rice. fresh parsley. red pepper flakes. dry onion soup mix. dried Italian seasoning. salt & fresh ground pepper.

http://allrecipes.com/recipe/cinderella-pumpkin-bowl-with-vegetables-and-sausage/

Fresh Corn and Tomato Saute

1/2 Tablespoons Unsalted Butter. 1/2 Tablespoons Olive Oil. 1/2 cups Minced Shallots. 2 cups Fresh Corn Kernels (from Approximately 3 Ears Of Corn). 3/4 teaspoons Kosher Salt. 1 Tablespoon Chopped Fresh Basil. 2 cups Chopped Ripe Tomatoes, Or Halved Cherry Tomatoes.

Heat the butter and olive oil in a medium non-stick skillet, over medium-high heat. Add in the shallots and cook until they soften (about 2 minutes). Stir in the corn kernels and salt. Continue to cook until the corn is heated through and begins to brown slightly (about 5-7 minutes). Remove the pan from the heat and stir in the basil and tomatoes. Check for seasoning. Add in a bit of kosher salt and freshly ground pepper, if desired.

unsalted butter. olive oil. shallots. fresh corn kernels. kosher salt. fresh basil. tomatoes.

http://tastykitchen.com/recipes/sidedishes/fresh-corn-and-tomato-saute/

Spaghetti Sauce

2 tablespoons olive oil. 4 medium onions (chopped). 4 garlic cloves. 12 bell pepper (diced). 1 pepper (jalapeno, seeded, cut into thin rings). 2 quarts tomatoes. 14 ounces tomato sauce. 6 ounces tomato paste. 14 teaspoon salt. 14 teaspoon pepper. 1 tablespoon sugar. 1 teaspoon oregano. 2 -3 tablespoons basil.

Saute onions in olive oil until translucent. Add crushed garlic and continue to saute until golden. Add peppers and continue cooking, until soft. Add tomatoes, sauce, paste, salt, pepper, sugar, oregano, and basil. Simmer over low heat for several hours, or until thickened. Taste, and correct seasoning, I frequently add another 2 tablespoons basil, and perhaps more sugar, salt and pepper. Serve over pasta and top with Parmesan cheese.

olive oil. onions. garlic cloves. bell peppers. pepper. tomatoes. tomato sauce. tomato paste. salt. pepper. sugar. oregano. basil.

http://www.food.com/recipe/spaghetti-sauce-409606

Yams in Orange Shells

4 navel oranges, large, halved. 2 lbs yams. 14 cup unsalted butter. 14 cup apricot preserves. 14 teaspoon salt, to taste.

Cut oranges in half, then carefully scoop out the pulp, keeping the orange shells intact. Remove membrane from oranges, then chop/dice the pulp, & set it aside. In a large saucepan, cook unpeeled, washed yams 40-45 minutes or until tender. Preheat oven to 350 degrees F. Drain & peel yams. Mash yams together with the butter & preserves. Fold in the orange pulp, then season to taste with salt. Spoon yam mixture into the orange shells, & bake 15 minutes until heated through.

navel oranges. yams. unsalted butter. apricot preserves. salt.

http://www.food.com/recipe/yams-in-orange-shells-211735

Vegan Kale Pesto with Cashew Nuts

3 cups Chopped Kale Leaves. 1/2 cups Cashew Nuts, Toasted. 23 teaspoons Salt (or Less If You Use Parmesan). 1/2 teaspoons Black Pepper. 3 cloves Garlic. 13 cups Grated Parmesan Cheese (omit Or Use Hard Vegan Cheeses If Vegan Or Vegetarian). 1 cup Olive Oil.

Using a food processor or an immersion blender, pulse chopped kale, toasted cashew nuts, salt, black pepper, garlic and Parmesan cheese (if using) until smooth. Gradually add oil until you like the consistency. Add more oil or more cashew nuts to adjust the consistency. Serve with pasta, bread, salads, sandwiches, potatoes, roasted or fresh vegetables, eggs, fish, soups, beans or anything else you like. Enjoy!

kale leaves. cashew nuts. salt. black pepper. garlic cloves. parmesan cheese. olive oil.

http://tastykitchen.com/recipes/condiments/vegan-kale-pesto-with-cashew-nuts/

Herbed Macaroni Salad with Shrimp

1 cup ditalini pasta. 1 cup mayonnaise, or more to taste. 4 ribs celery, finely chopped. 4 green onions, thinly sliced. 1/2 red bell pepper, diced. 1/4 cup fresh lemon juice. 3 tablespoons chopped fresh parsley. salt and ground black pepper to taste. 6 hard-boiled eggs, peeled and sliced. 12 ounces frozen cooked small shrimp, thawed, or more to taste. 3 sprigs fresh parsley, or as desired.

Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring frequently, until cooked through but firm to the bite, about 8 minutes. Drain and rinse pasta under cold water. Combine pasta, mayonnaise, celery, green onions, red bell pepper, lemon juice, chopped parsley, salt, and pepper in a large bowl until macaroni salad is well combined. Set a few egg slices aside for garnish and stir remaining egg slices into macaroni salad. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight. Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.

ditalini. mayonnaise. celery ribs. green onions. red bell pepper. fresh lemon juice. fresh parsley. salt & fresh ground pepper. hard - boiled eggs. small shrimp. fresh parsley.

http://allrecipes.com/recipe/herbed-macaroni-salad-with-shrimp/

Chicken Stew with Chickpeas and Chorizo

2 Tablespoons Extra Virgin Olive Oil. 2 pounds Bone-In, Skin-On Chicken Thighs. 1/2 cups All-purpose Flour. 1/2 pounds Chorizo Sausage. 1 whole Large Onion, Diced. 1 whole Shallot, Minced. 3 cloves Garlic, Minced. 6 sprigs Fresh Thyme. 1 teaspoon Dried Oregano. 2 whole Dried Bay Leaves. 1/2 teaspoons Crushed Red Pepper Flakes. 1 whole Yellow Bell Pepper, Diced. 1 whole Orange Bell Pepper, Diced. 1 whole Jalapeno Pepper, Minced (seeds Or Not, Your Call). 1 cup Dry White Wine (or Chicken Stock). 15 ounces, weight Chickpeas, Rinsed And Drained If From A Can. 28 ounces, weight Diced Tomatoes In Their Juices. 8 ounces, weight Fresh Baby Spinach.

In a large Dutch oven, heat the olive oil on medium high. Season the chicken with salt and pepper, and then dredge it in the flour. Brown on each side in the pan for about 3 minutes, until the chicken is a deep golden brown on each side. Take chicken out of the pan, and reserve on a plate. Add the chorizo into the pan, and let it saute for two minutes. Add in the onion, shallot, and garlic, and saute until the onions are translucent, about four minutes or so (the pan will be super hot, so it wont take long). Turn the heat down to medium, and add in the thyme, oregano, bay leaves, crushed red pepper, and the yellow, orange, and jalapeno peppers. Saute for five minutes or so. Add in the wine, and make sure to scrape up the delicious brown bits on the bottom of the pan. Deglazing = flavoRAMA. Cook for about 3 minutes or so. Add in the chickpeas and tomatoes, and stir everything to combine. Now, gently place the chicken back into the pot, making sure to nest each piece down into the stew. Cover the pot, turn down the heat to medium low, and cook for about an hour. I like to take the cover off once or twice during the process, and skim off any fat. After an hour, turn the heat down to low, and keep simmering until the chicken is about ready to fall off the bone should take another 45 minutes or so. You can either leave the chicken whole here, or take off the skin, and bones, and shred it I like this option better!! It makes the stew easier to eat. At this point, add in the fresh baby spinach the stew will be hot enough for it to wilt right in. Serve with rice, with crusty bread, or eat it out of the pot I admit, thats what I was doing. And yes, I have no shame in admitting it. Enjoy!

extra virgin olive oil. all - purpose flour. chorizo sausage. onion. shallot. garlic cloves. fresh thyme. dried oregano. dried bay leaves. crushed red pepper flakes. yellow bell pepper. orange bell pepper. jalapeno pepper. dry white wine. chickpeas. Baby Spinach.

http://tastykitchen.com/recipes/soups/chicken-stew-with-chickpeas-and-chorizo/

Brownie Fudge Cake (Light)

14 cup semi-sweet chocolate chips. 2 tablespoons water. 1 cup granulated sugar. 12 cup unsweetened cocoa powder. 1 large egg. 2 large egg whites. 34 cup low-fat sour cream. 12 cup corn syrup. 14 cup vegetable oil. 2 teaspoons vanilla. 1 14 cups all-purpose flour. 1 12 teaspoons baking powder. 23 cup icing sugar. 1 tablespoon unsweetened cocoa powder. 5 teaspoons water.

Preheat the oven to 350F Spray a 9-inch square baking pan with vegetable spray. Make cake: in small microwavable bowl, combine the chocolate chips and water. Cook on high for 30 seconds or just until the chips beging to melt. Stir the mixture until it is smooth. In a large bowl and using a whisk or electrical mixer, beat sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, vanilla and melted cholate. In another bowl, stir together the flour and baking powder. With a wooden spoon, stir the dry ingredients into the sour cream mixture just until everything is combined. Pour the mixture into a prepared pan. Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester comes out dry. Let the pan cool on a wire rack. Make icing: in a bowl and using a whisk or electric mixer, beat icing sugar, cocoa and water until the mixture is smooth. Spread it over the cake.

semi - sweet chocolate chips. water. granulated sugar. unsweetened cocoa powder. egg. egg whites. low - fat sour cream. corn syrup. vegetable oil. vanilla. all - purpose flour. baking powder. icing sugar. unsweetened cocoa powder. water.

http://www.food.com/recipe/brownie-fudge-cake-light-128737

Saucy Chicken

2 12 lbs chicken pieces. 1 yellow onion, small. 1 garlic clove. 1 tablespoon butter. 14 cup ketchup. 14 cup white vinegar. 2 tablespoons lemon juice. 1 tablespoon Worcestershire sauce. 2 tablespoons brown sugar. 1 teaspoon salt.

Preheat oven to 375 Degrees F. Wash the chicken pieces under cold running water and pat dry with paper towel. Pull off any large lumps of fat. Arrange chicken pieces in baking dish and bake for 40 minutes. Meanwhile, peel onion and garlic clove and chop both very finely. Melt butter in saucepan and add onion and garlic and cool over low heat until onion transparent (about 5 minutes). Stir in all remaining ingredients with wooden spoon. Bring sauce to boil then turn down heat to low and simmer for 10 minutes. After chicken has baked drain off any juice. Spoon half of sauce over chicken and put back in oven for 10 minutes. Remove chicken and turn over and spoon rest of sauce and bake for another 10 minutes.

chicken pieces. yellow onion. garlic clove. butter. ketchup. white vinegar. lemon juice. Worcestershire sauce. brown sugar. salt.

http://www.food.com/recipe/saucy-chicken-361914

Cashew Butter Cookies with Cranberries and Chocolate Chips

1 cup Organic Cashew Butter. 3/4 cups Raw Sugar. 1 whole Egg. 1 teaspoon Vanilla Extract. 1 teaspoon Baking Soda. 1 teaspoon Kosher Salt. 1/2 cups 70% Cacao Chocolate Chips. 1/2 cups Dry Cranberries.

First, preheat the oven to 350 F. In a medium bowl, whisk all the ingredients together (everything except the cranberries and chocolate chips). When all the ingredients are combined, add the chocolate chips and cranberries and mix well. Scoop 1 tablespoon-sized scoops of the batter onto a baking tray lined with a silicone mat or parchment paper. Space them an inch or two apart. Bake for 9 minutes. Remove from oven. Let them cool completely before removing them from the baking sheet. Makes 22 cookies.

smooth cashew butter. raw sugar. egg. vanilla extract. baking soda. kosher salt. chocolate chips. cranberries.

http://tastykitchen.com/recipes/desserts/cashew-butter-cookies-with-cranberries-and-chocolate-chips/

Tarta de Galletas (Cookie Cake)

4 ounces, weight Semi-sweet Chocolate. 1 cup Plus 3 Tablespoons Milk, Divided Use. 1- 1/2 stick Butter, Cut Into Tbsp Size Pieces. 3 Eggs, Separated. 1/4 cups Plus 1 Tablespoon Sugar, Divided Use. 2 Tablespoons Licor 43 Or Rum (optional). 70 Maria Cookies (Goya Brand Or Other; They Typically Come In A Roll).

Heat chocolate and 3 tablespoons of milk in a saucepan over low heat stirring until melted and well combined. Add the butter a piece at a time and stir until completely incorporated. Remove from the heat. Put the egg yolks in a bowl and set the whites aside. Add 1/4 cup of sugar to the egg yolks and beat well with a whisk. Add egg mixture into the chocolate and thoroughly incorporate. Completely cool the mixture in the refrigerator. When mixture is completely cooled, beat the egg whites to soft peaks. (Do not over beat.) Add egg whites to cooled chocolate mixture and mix well. In a saucepan over medium-low heat heat 1 cup of milk with Licor 43 and remaining tablespoon of sugar until very warm but not boiling. Remove from the heat. Dip cookies into the warm milk and begin the bottom layer of the cake by laying the cookies (about 16 cookies) in a circular pattern, slightly overlapping. (I used a cake platter with the outside of an 8 springform pan as a mold.) Pour some of the chocolate mixture over the top and spread to cover all the cookies. Make the next layer of cookies the same as the first. Repeat 3 more times. (There should be 4 layers of cookie and chocolate if using an 8 diameter mold.) Reserve any leftover cookies for crushing and garnishing. Refrigerate cake in the mold in the refrigerator for 5 hours. Remove mold and garnish with crushed cookies. Que aproveche!

semisweet chocolate. milk. butter. eggs. sugar. Licor 43. cookies.

http://tastykitchen.com/recipes/desserts/tarta-de-galletas-cookie-cake/

Pressure Cooker Tipsy Amaretti Stuffed Peaches

1 cup red wine (or 1 cup of water). 4 tablespoons sugar. 3 peaches, mature but lightly firm. 1 cup amaretti cookie, crumbled (about 8 cookies). 1 teaspoon lemon zest. 2 tablespoons almonds. 2 tablespoons butter, melted.

Wash the peaches well, slice them in half and remove the pit and make the hole a little deeper with the large end of a melon-baller. For the filling: Crumble the cookies and almonds in a chopper and mix in the lemon zest and melted butter. Pour the wine and sugar into your pressure cooker and place your steamer basket, or suitable substitute, on top. Fill and dust the top of the peaches with the cookie crumble filling and place delicately in the steamer basket of your pressure cooker. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 4 minutes cooking time under pressure. When the time is up release all of the steam, open the top, and delicately remove the peaches with tongs. If you like, you can reduce the red wine in the pan (with the top off) and use it as a syrupy sauce. Serve with whipped cream or vanilla ice cream.

red wine. sugar. peaches. amaretti cookies. lemon zest. almonds. butter.

http://www.food.com/recipe/pressure-cooker-tipsy-amaretti-stuffed-peaches-439213

Becca's Bruschetta

1 loaf French bread, sliced. 1/2 sweet onion, finely chopped. 2 cloves garlic, chopped. 1 (2.25 ounce) can sliced black olives, drained. 3 tablespoons extra virgin olive oil, divided. 1 tablespoon chopped fresh oregano. 2 teaspoons chopped fresh basil. 2 teaspoons chopped fresh parsley. 2 large fresh tomatoes, diced. 1 cup crumbled feta cheese. 1/4 cup grated Parmesan cheese.

Preheat oven to 375 degrees F (190 degrees C). Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil. Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

French bread. sweet onion. garlic cloves. black olives. extra virgin olive oil. fresh oregano. fresh basil. fresh parsley. fresh tomatoes. feta cheese. parmesan cheese.

http://allrecipes.com/recipe/beccas-bruschetta/

Chinese turkey & rice soup Recipe

2 14oz cans chicken broth (low salt). 1 lb turkey breast or skinless, boneless chicken breast cut into 1 inch pieces. 2 cups sliced fresh mushrooms (shitake or button). 11/2 cups water. 2 medium carrots peeled and cut bite size. 1/2 chopped large onion. 2 tbsp soy sauce (low salt). 2 tsp fresh ginger (grated). 4 cloves garlic (minced). 11/2 cups sliced bok choy. 1 cup brown rice.

In 4-6qt slow cooker, combine broth, turkey, mushtrooms, water, carrots, onion, soy, ginger, and garlic. Cover and cook on medium heat for 7-8 hours or high heat for 5 hours Turn to high heat and stir in bok choy and uncooked rice. Cover and cook for 20 minutes or until rice is tender.

chicken broth. turkey breast. fresh mushrooms. water. carrots. onion. soy sauce. fresh ginger. garlic cloves. bok choy. brown rice.

http://cookeatshare.com/recipes/chinese-turkey-rice-soup-110

Hush Puppies Justin Wilson Style

1 cup cornmeal. 12 cup flour. 1 teaspoon baking powder. 1 teaspoon salt. 12 teaspoon baking soda. 12 teaspoon garlic powder. 12 teaspoon onion salt. 1 egg, beaten. 14-12 cup finely chopped green onion (including the green part). 34-1 cup buttermilk (add slowly so you don't get the batter too runny.). vegetable oil (for frying).

Combine all dry ingredients. Add egg, buttermilk and onions. Mix well. Drop in deep hot oil by spoonsful and brown on all sides.

cornmeal. flour. baking powder. salt. baking soda. garlic powder. onion salt. egg. green onions. buttermilk. vegetable oil.

http://www.food.com/recipe/hush-puppies-justin-wilson-style-87421

Artichokes & Lima Beans

1/2 cups Olive Oil. 6 stalks Scallions/Green Onions, Chopped. 16 ounces, weight Frozen Lima Beans. 1/2 cups Dill Fresh, Chopped. 2 cups Water. 1 dash Salt And Pepper, to taste. 16 ounces, weight Canned Artichokes.

In a pot on medium heat, add olive oil and scallions sauteing until scallion whites are translucent. Add lima beans and dill and saute for 2 more minutes. Add water, salt and pepper and bring to a boil. Add artichokes and cook for 4o minutes. Serve with your favorite protein, fish or lamb, or enjoy on its own as a main meal.

olive oil. scallions. frozen lima beans. dill. water. salt and pepper. canned artichoke hearts.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/artichokes-lima-beans/

Ridiculously Healthy Banana Oatmeal Cookies

3 ripe bananas. 2 cups oats (not instant, the proper scotts type). 12 cup skim milk. 1 egg. 2 tablespoons Splenda sugar substitute. 12 teaspoon vanilla extract. 1 tablespoon low-fat peanut butter (optional).

Preheat the oven to 180c. Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). These measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up. Grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies. Bake for around 20mins until golden brown.

bananas. oats. skim milk. egg. Splenda sugar substitute. vanilla extract. low - fat peanut butter.

http://www.food.com/recipe/ridiculously-healthy-banana-oatmeal-cookies-206246

Avanti Rolls

12 ounce dry yeast (2 packages). 3 cups warm water. 3 tablespoons oil. 1 tablespoon salt. 3 eggs. 1 cup sugar. 10 cups flour.

Dissolve yeast in warm water. Add all other ingredients and knead. You may need to add a little more flour. Place in a greased bowl, turning once to bring greased side up. Cover with a cloth and let rise 1 1/2 to 2 hours. Punch dough down. Let rise until double. Form dough into rolls and place on greased baking sheet, cover and let rise about 50-60 minutes. Bake at 350F for 13-15 minutes.

dry yeast. warm water. oil. salt. eggs. sugar. flour.

http://www.food.com/recipe/avanti-rolls-254163

Avocado and Pinto Bean Salad

2 (16 ounce) cans pinto beans, drained and rinsed. 3 medium tomatoes, diced. 2 -3 tablespoons minced fresh cilantro. 13-12 cup low-fat vinaigrette dressing. to taste fresh ground black pepper. 1 large avocado, pitted, peeled, and diced.

Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. Just before serving, stir in the diced avacado.

pinto beans. tomatoes. fresh cilantro. low - fat vinaigrette dressing. fresh ground black pepper. avocado.

http://www.food.com/recipe/avocado-and-pinto-bean-salad-326049

Gazpacho II

2 Roma (plum) tomatoes, quartered. 1 large cucumber, peeled and halved. 1 onion, peeled and halved. 1 cup green bell pepper, diced. 1 (4 ounce) jar diced pimento peppers, drained. 2 (12 fluid ounce) cans tomato juice. 1/3 cup olive oil. 1/3 cup red wine vinegar. 1/4 teaspoon hot pepper sauce. 1 1/2 teaspoons salt. 1/8 teaspoon ground black pepper. 2 cloves garlic, minced. 1/2 cup croutons. 1/4 cup chopped fresh chives.

In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours). Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

cucumber. onion. green bell peppers. pimento pepper. tomato juice. olive oil. red wine vinegar. hot pepper sauce. salt. ground black pepper. garlic cloves. croutons. fresh chives.

http://allrecipes.com/recipe/gazpacho-ii/

Gingerbread Snack Cake

1 cup Boiling Water. 2 teaspoons Baking Soda. 2- 1/2 cups Flour. 2 teaspoons Ground Ginger. 1- 1/2 teaspoon Ground Cinnamon. 1/2 teaspoons Ground Cloves. 1/2 teaspoons Ground Nutmeg. 1/2 teaspoons Salt. 2 teaspoons Baking Powder. 1 stick Unsalted Butter, Room Temperature. 23 cups Light Brown Sugar, Packed. 1/2 cups Unsulfured Molasses. 1/2 cups Dark Maple Syrup. 1 Tablespoon Freshly Grated Ginger. 2 whole Large Eggs, Room Temperature. 2- 1/2 cups Powdered Sugar. 1/4 teaspoons Nutmeg. 1/4 teaspoons Cinnamon. 1/4 teaspoons All Apsice. 1/4 teaspoons Ground Cloves. 1/2 teaspoons Salt. 2 Tablespoons Melted Butter. 2 Tablespoons Milk.

Preheat oven to 350 F and spray a 9x13 rectangular baking dish with baking spray or grease with butter and dust with flour. Set aside. In a small bowl, combine boiling water and baking soda; set aside. In another large bowl, sift together the flour, spices, salt, and baking powder and set aside. In another large bowl using an electric mixer, beat the butter until creamy, then beat in the brown sugar until fluffy. Beat in the molasses, maple syrup, and grated ginger. Then alternately mix in the baking soda mixture and the flour mixture. Finally, beat in the eggs. Pour the batter into the prepared pan and put the pan into the oven. Bake for about 30-35 minutes or until a toothpick is inserted in the center and it comes out clean. Remove dish from oven, set it on a rack and allow cake to cool. Using a medium-sized shallow bowl, combine the powdered sugar, spices, salt, butter, and milk and whisk the glaze until the glaze becomes thick and smooth. If it is too thick for you, add in more milk a teaspoon at a time until it reaches the consistency you desire. Spread glaze over the cooled cake using a rubber spatula. Allow the glaze to set up, then cut into squares. Recipe partially adapted from Martha Stewart.

boiling water. baking soda. flour. ground ginger. ground cinnamon. ground cloves. ground nutmeg. salt. baking powder. unsalted butter. light brown sugar. unsulphured molasses. maple syrup. ginger. eggs. powdered sugar. nutmeg. cinnamon. ground cloves. salt. butter. milk.

http://tastykitchen.com/recipes/holidays/gingerbread-snack-cake/

Grandma's Noodles II

1 egg, beaten. 1/2 teaspoon salt. 2 tablespoons milk. 1 cup sifted all-purpose flour. 1/2 teaspoon baking powder (optional).

Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls. Roll out dough, and let stand for 20 minutes. Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours. Drop into hot soup--cook for about 10 minutes.

egg. salt. milk. all - purpose flour. baking powder.

http://allrecipes.com/recipe/grandmas-noodles-ii/

Heirloom Tomato Salad

1 1/2 tablespoons red-wine vinegar. 3/4 teaspoon salt. 1/2 teaspoon Dijon mustard. 1/4 teaspoon black pepper. 1/4 cup olive or vegetable oil. 3 pounds mixed heirloom tomatoes, halved if small or cut into 1/2-inch wedges if medium or large.

Whisk together vinegar, salt, mustard, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes and gently toss to coat. Season with salt and pepper.

red wine vinegar. salt. Dijon mustard. black pepper. olives.

http://www.epicurious.com/recipes/food/views/heirloom-tomato-salad-106909

Honey Oatmeal Raisin Cookies

1 cup honey. 12 cup shortening. 1 12 cups flour. 12 teaspoon baking soda. 12 teaspoon salt. 1 23 cups oatmeal. 4 tablespoons milk. 1 cup raisins. 1 egg. lemon juice.

Sour the milk by adding lemon juice until it curdles. In a bowl mix honey, shortening and egg. In another bowl mix flour, baking soda, salt and oatmeal. Slowly alternating between the dry ingredients and the milk, add to the honey mix. Add raisins. Drop by the teaspoonful onto greased cookie sheets. Bake at 375F for 12-15 minutes.

honey. shortening. flour. baking soda. salt. oatmeal. milk. raisins. egg. lemon juice.

http://www.food.com/recipe/honey-oatmeal-raisin-cookies-181200

Egg and Hashbrown Casserole

8 whole Toaster Hash Browns (Found In The Freezer Section By The Potatoes). 1- 1/2 pound Cooked, Diced Meat (Ham, Bacon, Pork SausageYour Choice). 2 cups Vegetables (optional, Such As Spinach, Mushroom, Green Pepper). 2 cups Cheddar Cheese, Shredded, Divided. 2- 1/4 cups Milk. 6 whole Eggs, Beaten. 1 can (10.75 Oz. Can) Cream Of Celery Soup. 1 teaspoon Yellow Mustard. 1 teaspoon Salt. 1/2 teaspoons Pepper. 8 drops Tabasco Sauce.

Place frozen hash browns in the bottom of a 13x9 casserole dish. Cover with meat (or veggies) and 1 1/2 cup cheese. (I used ground pork sausage with fresh spinach, yum.) Beat milk and eggs, add soup and spices. Pour over meat/cheese and top with remaining 1/2 cup cheese. Cover and refrigerate overnight (or make in the morning to be used for dinner). Bake covered for 1 hour at 325 degrees F, uncover and bake an additional 4560 minutes.

hash browns. vegetables. cheddar cheese. milk. eggs. cream of celery soup. yellow mustard. salt. pepper. Tabasco sauce.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/egg-and-hashbrown-casserole/

Roasted Red Pepper Cream Sauce

2 large red bell peppers. 2 tablespoons minced garlic. 1/4 cup fresh basil. 3 tablespoons extra virgin olive oil. 2 cups half-and-half. 1/4 cup grated Romano cheese. 4 tablespoons butter. salt and pepper to taste.

Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

red bell peppers. garlic. fresh basil. extra virgin olive oil. half - and - half. romano cheese. butter. salt and pepper.

http://allrecipes.com/recipe/roasted-red-pepper-cream-sauce/

Puff Pastry Salmon

2 (12 ounce) skinless, boneless salmon fillets. seasoned salt to taste. 1/2 teaspoon garlic powder. 1 teaspoon onion powder. 1 (17.25 ounce) package frozen puff pastry, thawed. 1/3 cup pesto. 1 (6 ounce) package spinach leaves.

Preheat oven to 375 degrees F (190 degrees C). Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

boneless salmon fillets. seasoning salt. garlic powder. onion powder. frozen puff pastry. pesto sauce. spinach leaves.

http://allrecipes.com/recipe/puff-pastry-salmon/

Green Enchilada Sauce With Hatch, New Mexico Chili

1 12 cups New Mexico green chilies. 4 garlic cloves. 1 medium yellow onion. 2 cups chicken stock. 12 cup chopped tomato. 1 teaspoon ground cumin. 2 teaspoons salt. 1 tablespoon canola oil. 1 tablespoon flour.

Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds. Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems. Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky. If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again). In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste. It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.

New Mexico green chilies. garlic cloves. yellow onion. chicken stock. chopped tomatoes. ground cumin. salt. canola oil. flour.

http://www.food.com/recipe/green-enchilada-sauce-with-hatch-new-mexico-chili-491131

Refreshing Summer Pasta Salad

2 Zucchini, Sliced Into 1/4 Inch Rounds. 1 teaspoon Olive Oil. 1 Tablespoon Olive Oil. 1 Tablespoon Red Wine Vinegar. 2 cups Tri-color Rotini Or Fusilli Noodles, Cooked According To Package Directions. 1- 1/2 cup Cherry Or Plum Tomatoes, Halved. 1/2 cups Red Onion, Diced. Salt To Taste. Pepper To Taste. 1 Tablespoon Fresh Basil, Coarsely Chopped. 1/2 Lemon, Optional.

Lightly saute zucchini over medium heat using 1 teaspoon of olive oil or cooking spray and season with salt and pepper to taste. Then cut each zucchini round into halves or quarters. Mix remaining 1 Tablespoon of olive oil and vinegar together in a small bowl. Toss the cooked pasta, zucchini, tomatoes, and onion in a large bowl with the olive oil mixture. Season with salt and pepper, add basil and stir. Refrigerate for 30 minutes. Then, squeeze lemon over pasta (if desired) and serve!

zucchini. olive oil. olive oil. red wine vinegar. tri - color spiral pasta. plum tomatoes. red onions. salt. pepper. fresh basil. lemon.

http://tastykitchen.com/recipes/salads/refreshing-summer-pasta-salad/

Creamy Tomato-Basil Pasta with Shrimp

3 cups farfalle (bow tie) pasta, uncooked. 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided. 1 pound uncooked medium shrimp, peeled and deveined. 1 cup fat-free reduced-sodium chicken broth. 1/2 teaspoon garlic powder. 1/2 teaspoon black pepper. 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese. 2 cups grape tomatoes. 1/2 cup KRAFT Shredded Parmesan Cheese. 8 fresh basil leaves, cut into strips.

Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet. Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

sun - dried tomato vinaigrette dressing. medium shrimp. reduced - sodium fat - free chicken broth. garlic powder. black pepper. PHILADELPHIA Neufchatel Cheese. grape tomatoes. KRAFT Shredded Parmesan Cheese. fresh basil leaves.

http://allrecipes.com/recipe/creamy-tomato-basil-pasta-with-shrimp/

Lighter Simple Lasagna Roll Ups

8 whole wheat lasagna noodles. 1/2 pound ground turkey. 6 cloves garlic, crushed. 1 (10 ounce) package frozen chopped spinach, thawed and drained. 1/2 cup chopped fresh chives. 1/2 teaspoon dried oregano. 1/2 teaspoon dried parsley. 1/4 teaspoon dried basil. 2 egg whites. 1 (15 ounce) container reduced-fat ricotta cheese. 2 tablespoons crumbled low-fat feta cheese. 2 tablespoons grated Parmesan cheese. 1/2 teaspoon ground black pepper. 1 (28 ounce) jar low-fat tomato pasta sauce. 1/2 cup shredded low-fat Cheddar cheese.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain. Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat. Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture. Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling. Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil. Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.

whole wheat lasagna noodles. ground turkey. garlic cloves. frozen chopped spinach. fresh chives. dried oregano. dried parsley. dried basil. egg whites. reduced - fat ricotta cheese. reduced - fat feta cheese. parmesan cheese. ground black pepper. pasta sauce. low - fat cheddar cheese.

http://allrecipes.com/recipe/lighter-simple-lasagna-roll-ups/

Stuffed Mushrooms

6 large mushrooms. 2 tablespoons oil. 2 -3 garlic cloves, crushed. 3 tablespoons butter. 12 cup chicken stock. 3 cups kellogg's seasoned stuffing mix. 2 tablespoons fresh parsley, chopped.

Rinse and clean mushrooms, removing the stems. Chop stems and set aside. Saute mushroom caps in 2 T of oil for 1-2 minutes until slightly softened. Blot mushrooms on paper towels and remove excess oil from pan. Saute mushroom stems in garlic and butter for 1-2 minutes until slightly softened. Add chicken stock and bring to a boil. Place stuffing mix in a mixing bowl and add chicken stock mixture. Add parsley and toss gently. Arrange mushroom caps stem side up in a shallow pan. Fill mushrooms with stuffing mix. Place in a preheated 350 degree oven for 10-15 minutes or until golden brown.

mushrooms. oil. garlic cloves. butter. chicken stock. seasoned stuffing mix. fresh parsley.

http://www.food.com/recipe/stuffed-mushrooms-193840

Ranch Smashed Potatoes

1 12 lbs small red potatoes, halved. 13 cup milk. 13 cup bottled ranch salad dressing. 14 teaspoon pepper. 2 tablespoons chopped chives.

In large pot, combine potatoes with enough salted water to cover. Bring to boil; cook until tender, about 15 minutes. Drain. Heat milk in same pot. Return potatoes to pot; add salad dressing and pepper. Mash, keeping some potato pieces chunky. Stir in chives.

red potatoes. milk. ranch salad dressing. pepper. chives.

http://www.food.com/recipe/ranch-smashed-potatoes-307509

Stuffing

3/4 pounds Hot Pork Sausage. 2 Tablespoons Softened Butter. 1 whole Large Onion, Diced. 2 cups White Wine. 4 cups Chicken Broth. 2 cups Mushrooms, Diced. 1/2 cups Chopped Walnuts. 1/2 cups Dried Cranberries. 1- 1/2 cup Celery, Diced. 1 cup Carrots, Diced. 1 whole Apple, Peeled And Diced. 1 cup Fresh Parsley, Minced. 2 Tablespoons Thyme. 1 Tablespoon Sage, Minced. 1/2 cups Butter, Melted. 1 whole Egg. 8 cups Rustic White Bread. Salt And Pepper, to taste.

1) Preheat the oven to 350 degrees F. 2) In a large saute pan, squeeze the sausage from its casing and cook over medium heat. 3) Cook the sausage, breaking it up as it cooks, until it is browned and cooked through. 4) Remove the sausage from the pan and put it in a large mixing bowl, keeping the fat in the pan. 5) Add 2 Tablespoons of butter to the pan over medium heat. 6) Add the onion, sprinkle with a little salt and cook until softened. 7) Add 1/2 cup wine and 1 cup chicken broth, simmer the onions until most of the liquid has cooked off. 8 ) Pour the onions into the large bowl with the sausage. 9) Add the mushrooms. 10) Add the walnuts and the cranberries. 11) Add the celery, carrots, apple and fresh herbs. 12) Add the bread chunks. 13) Pour the 1/2 cup melted butter over the bread. 14) In a small bowl, whisk together the egg and the remaining wine. 15) Pour it over the bread and mix everything together. Season with salt and pepper. 16) Pour into a large roasting pan and smush everything down. 17) Pour the rest of the chicken stock over the stuffing. 18) Bake the stuffing for about an hour, until it is piping hot and the top is crusty. 19) Spoon out and enjoy!

hot pork sausage. butter. onion. white wine. chicken broth. mushrooms. walnuts. dried cranberries. celery. carrots. apple. fresh parsley. thyme. sage. butter. egg. white bread. salt and pepper.

http://tastykitchen.com/recipes/sidedishes/stuffing/

Butterscotch Peach Jam

2 cups brown sugar, packed. 2 cups white sugar. 8 large peaches (10 cups peeled if desired I didn't, pitted and chopped). 13 cup bottled lemon juice. 1 34 ounces fruit pectin, no sugar needed. 2 -3 cinnamon sticks. 1 tablespoon butter. 12 cup dekuyper butterscotch schnapps. 1 teaspoon vanilla extract.

In a large bowl or saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering the remaining ingredients. In a large heavy bottom saucepan combine peach mixture, pectin, cinnamon sticks and butter to keep foam down. Cook over high heat stirring frequently to prevent scorching about 15 minutes or until full rolling boil. (OPTIONAL) Use a submersion blender or a potato masher if small pieces are desire. Avoiding the cinnamon sticks. Stir in white sugar. Return to a full rolling boil. Boil hard for (3) minutes stirring constantly. Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick. Skim off foam. Ladle in hot sterilized jars leaving 1/4 inch head space, wipe rims and place lids and screw top on. Place in a hot water bath covering by 1 inch of water. Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool. Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid. If it lifts up, it wasn't sealed properly. If the lid flexes, there is no seal, so store the jar in the refrigerator.

brown sugar. white sugar. peaches. bottled lemon juice. fruit pectin. cinnamon sticks. butter. butterscotch schnapps. vanilla extract.

http://www.food.com/recipe/butterscotch-peach-jam-463597

Chocolate Bourbon Pecan Pie Bars

2 whole Egg Yolks. 1 teaspoon Vanilla. 2- 1/4 cups All-purpose Flour. 23 cups Sugar. 1 cup Cold Sweet Butter, Chopped Into Pieces. 1/2 cups Sugar. 1/2 cups Brown Sugar. 1/4 cups Light Corn Syrup *(see Note Below). 1/4 cups Dark Corn Syrup *(see Note Below). 2 Tablespoons Butter, Melted. 2 teaspoons Vanilla. 3 whole Eggs, Beaten. 1 Tablespoon Bourbon * (see Note Below). 2 cups Pecans. 1 cup Semi-Sweet Chocolate Chips.

This recipe starts with the creation of a shortbread crust. I did this all in my food processor, but Ive made this dough before in my mixer. Both work fine, so dont worry if you dont have a food processor. I have included directions below for making with either. * NOTES: A. These bars are pecan-pie sweet. If you want to dial down the sweetness a little, you can use all light corn syrup. You can also use all white sugar and not add the brown, although I would recommend against this, as brown sugar adds a special taste to the filling. B. Dont be afraid to leave out the bourbon, or adjust the amount up or down according to your personal preference. For me, because I love the bourbon flavor, 2 Tablespoons is just right, but bourbon can easily overwhelm the flavors, so I would start with 1 Tablespoon the first time you make them, and see if you like how they taste. You an always add more the next time you make them if you approve of the bourbon flavor. It is a distinctive flavor, it is definitely not for everyone. These bars will be delicious even without a single drop of bourbon, so dont hesitate to leave it out if you think the bourbon taste is not for you. For the shortbread: 1. In a small bowl, whisk the egg yolks and vanilla together, set aside. 2. Combine the flour and granulated sugar in a mixer with the paddle attachment or in a food processor/mixer and process just to blend. 2A. If using a mixer: Sprinkle the butter onto the flour/sugar mixture and mix on medium until the mixture looks crumbly, this wont take long. Add in the egg mixture and mix until the dough pulls away from the side of the bowl. 2B. If using a food processor: With the machine running, add the butter into the flour/sugar mixture, 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg mixture and process until blended and the dough begins to pull away from the sides of the bowl. 3. Pat dough down into a 9x13 sprayed pan, making a slight lip around the edges 4. Bake in a 350F oven for 20-25 minutes, until golden. While its baking, make the filling. And once the crust is done, remove from oven and set aside. -For the filling and assembling the bars- 1. In a bowl, combine the sugars, corn syrups, melted butter, vanilla, beaten eggs, and bourbon, and mix well to combine 2. Stir in the pecans and chocolate chips, coating well Pour the filling over the shortbread crust when the shortbread crust comes out of the oven. 3. Bake the assembled bars at 350F for 20-30 minutes (my oven took about 23), until filling sets. 4. Cool completely. 5. Slice and serve. Even better the next day! Check out my related blog post for some additional details! Happy baking!

egg yolks. vanilla. all - purpose flour. sugar. sweet butter. sugar. brown sugar. butter. vanilla. eggs. pecans. semi - sweet chocolate chips.

http://tastykitchen.com/recipes/desserts/chocolate-bourbon-pecan-pie-bars/

Chili-Cream Cheese Dip!

2 blocks Regular Cream Cheese (8 Ounce Blocks). 2 cans (15 Oz. Size) Chili Without Beans (I Use Hormel). 2 bags Sharp Shredded Cheddar Cheese (8 Ounce Bags).

Soften cream cheese in microwave. Spread cream cheese carefully into two 8 inch pie plates. (You can use disposable pie plates if you prefer). Spread a generous layer of chili over each cream creese layer. Sprinkle a generous amount of sharp cheddar cheese over the chili. (No chili should be visible after cheese is on.) Bake in a 350 degree oven for approximately 25 minutes or until top is hot and bubbly! Serve with tortilla chips, Fritos, or toast points! Be ready to have lots of compliments thrown your way!

cream cheese. chili without beans.

http://tastykitchen.com/recipes/appetizers-and-snacks/chili-cream-cheese-dip-2/

Martha Stewart's Cabbage and Pork Chop Quick Cook

4 pork loin chops, 3/4 inch thick. 4 sprigs fresh thyme. 1 orange. 2 ounces cognac. 3 firm apples, peeled, thick sliced wedges. 2 teaspoons sugar. 12 head cabbage, shredded. 2 garlic cloves, sliced. 2 tablespoons butter. 12 teaspoon caraway seed. salt. pepper.

Sprinkle pork chops with pepper. Press thyme leaves on one side; brown in 1 tablespoon oil. When almost browned on one side, squeeze 1/2 orange over chops. Turn chops once and sprinkle with salt. Squeeze other 1/2 orange over all. Cook 5 minutes. Add 2 oz. cognac; cover and cook 5 to 10 minutes. Place chops on warm platter. Add the peeled and sliced apples, salt, pepper and 2 tsp sugar. Saute just until heated through. In another pan, melt 2 tbs butter then add sliced garlic cloves and 1/2 tsp caraway seeds; stir. Add shredded cabbage. Top with salt and pepper and saute until golden. Serve apples and cabbage along side of cooked chops.

pork loin chops. fresh thyme. orange. cognac. apples. sugar. cabbage. garlic cloves. butter. caraway seeds. salt. pepper.

http://www.food.com/recipe/martha-stewarts-cabbage-and-pork-chop-quick-cook-344125

Raspberry Swirl Cheesecake

1/2 cups Butter. 2 cups Chocolate Graham Wafer Crumbs. 4 cups Fresh Or Frozen Raspberries. 1 cup Honey, Melted, Divided. 2 blocks Cream Cheese, Softened (8 Ounce Blocks). 1/4 cups Butter. 1 teaspoon Vanilla Extract. 2 cups Heavy Cream, Whipped Until Stiff, Divided. 1 teaspoon Water. 1 teaspoon Cornstarch.

For the crust: Melt butter, and mix with the chocolate crumbs until everything is moist. Then, press into a 9 inch springform pan. I like to harden mine in the freezer, you can also bake it for 5-8 minutes at 350F. But if you bake it I always find the crust gets too hard and wont come out nicely. For the cheesecake: Heat the raspberries in a saucepan and dissolve a half cup of honey in the berries. Once they are nice and juicy, strain off 1/2 cup of juice for optional garnish. In a bowl, combine cream cheese, butter, the other half cup of melted honey and vanilla until nice and fluffy. Divide the mixture in half and put one half in a separate bowl. Add sweetened raspberry mixture to one half of the cream cheese mixture. Divide whipped cream in half, and carefully fold half into each of the cream cheese mixtures. Spoon the mixes into the pie pan, alternating between white and raspberry, and then swirl around. Garnish: Bring raspberry mixture to a rolling boil. Mix cornstarch and water together and then mix in to the raspberry mixture, whisking constantly. Once thickened, drizzle over top of the cheesecake. Freeze until needed and thaw to serve, or chill in the refrigerator for at least 4 hours. Enjoy!

butter. chocolate graham cracker crumbs. frozen raspberries. honey. cream cheese. butter. vanilla extract. heavy cream. water. cornstarch.

http://tastykitchen.com/recipes/desserts/raspberry-swirl-cheesecake/

Chicken Guinness Pot Pie

3 whole Chicken Breasts (bone And Skin On). 2 whole Sheets Puff Pastry. 1 Tablespoon Butter. 1/4 cups Butter. 1 whole Yellow Onion, Diced. 1 cup Carrots, Chopped. 1 cup Celery, Choppped. 1 whole Medium Potatoes, Peeled And Diced. 1 cup Frozen Peas. 1 cup Frozen Pearl Onions. 2 cans 11oz Cans Of Guinness Beer. 1/4 cups Flour. 2 cups Chicken Stock. 23 cups Cream. 1 Tablespoon Fresh Thyme. 1 whole Egg. 1 teaspoon Water. Salt And Pepper, to taste.

Preheat the oven to 375 F. Put the three chicken breasts on a sheet pan and sprinkle generously with salt and pepper. Roast the chicken in the preheated oven for about 40 minutes or until the juices run clear. (When done, remove the chicken from the oven and leave the oven at 375 F.) Let the chicken cool and then remove the skin and bones, shred the chicken into bite sized pieces and set chicken aside with any juices that have collected on the pan. (You can discard the skin and bones.) Remove the puff pastry from the freezer, and set it out to thaw while you make the pot pie filling. Using the 1 tablespoon of butter, grease a 9x13 baking dish. Set the dish aside. In a large heavy pot, melt the 1/4 cup butter over medium heat. Add the onion, sprinkle with a little Kosher salt and cook over medium heat until the onion is soft. Into the butter and onions, add the carrots, celery, potatoes, peas and pearl onions. Sweat for a few minutes until they start to soften. Add the chicken pieces to the vegetables. Add the Guinness and let the vegetables and beer sweat for about 5 minutes, until everything is hot and tender. Add the 1/4 cup of flour and stir it into the vegetables. It should absorb some of the beer and butter and will help to thicken the sauce. Cook for about 3-5 minutes to get rid of the raw flour taste. Add the 2 cups of chicken stock, the cream and the fresh thyme leaves. Stir the filling and let it simmer with the lid on for about 10 minutes. Season with salt and pepper to taste and then pour the filling into the prepared baking dish. Take the two puff pastry sheets and lay them side by side (overlapping where they meet) on a lightly floured surface. Using a rolling pin, roll them together so you have a long rectangle. (For the smaller pot pies, just use 1 sheet for each pie.) Using the puff pastry sheets, make a tent over the filling, simply pinching the puff pastry to the edges of the dish to hold it in place. Cut off any extra dough that hangs too far over the sides. Increase the oven temperature to 425 F and allow it to preheat. Put the egg into a small bowl and beat it with 1 teaspoon of water. Lightly brush the egg wash over the puff pastry so that it will have a nice sheen to it when it is baked. Slice some steam holes in the top of the pie crust. Carefully put the pot pie into the oven and bake at 425 F for about 20 minutes, or until the insides are bubbling and the puff pastry is golden brown. Serve hot and enjoy!

whole chicken breasts. puff pastry. butter. butter. yellow onion. carrots. celery. potato. frozen peas. frozen pearl onions. beer. flour. chicken stock. cream. fresh thyme. egg. water. salt and pepper.

http://tastykitchen.com/recipes/main-courses/chicken-guinness-pot-pie/

Rock & Roll Avocado Dip

1 large onion, chopped. 2 avocados (pitted and skinned and chopped). 5 garlic cloves, chopped. 2 tablespoons cooking oil. 1 (14 ounce) can tomatillos, drained. 1 cup salsa verde, about 1-2 cups. 5 fresh jalapenos or 5 serranos. 12 teaspoon sugar. 12 teaspoon salt. 12 teaspoon black pepper. 2 tablespoons water. 1 lime, juice of.

Saute' onions, peppers, and garlic in oil. Cook until onions start to get transparent. Put that mixture and all the other goodies in a food processor or blender. Blend until very smooth. It will look like a green milkshake -- THAT IS A GOOD THING Here is where you make you personal choice -- You can return mixture to pan and simmer for 30 minutes and then refrigerate OR you can immediately chill. I usually chill right away in the interest of time. Either way it is good. If you simmer it the mixture will get thicker, but it is plenty thick enough without doing it. Let chill at least 2 hours. Serve on fish tacos or just dip away with tortilla chips!

onion. avocados. garlic cloves. cooking oil. tomatillos. salsa verde. fresh jalapenos. sugar. salt. black pepper. water. lime.

http://www.food.com/recipe/rock-roll-avocado-dip-132619