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Autumn Harvest Salad

1/4 cups Balsamic Vinegar. 1/4 cups Freshly Squeezed Orange Juice. 1/4 cups Good Quality Olive Oil. 1/4 teaspoons Crushed Red Pepper. 1 clove Garlic, Minced. 1 Tablespoon Pure Maple Syrup. Salt And Pepper, to taste. 4 cups Mixed Spring Greens. 2 cups Butternut Squash, Peeled, Cubed. 1 Apple, Thinly Sliced. 1/4 cups Pumpkin Seeds (toasted If You Like). 2 Chicken Breasts Or Leftover Chicken (cooked And Sliced). 1/4 cups Feta Cheese. 1/4 cups Cranberries.

For the dressing: In a bowl or Mason jar, mix balsamic vinegar, olive oil, orange juice, crushed red pepper, garlic, maple syrup, and salt and pepper. Refrigerate until ready to serve. For the salad: Preheat oven to 400 degrees F. Spread butternut squash on a baking sheet and drizzle with some olive oil. Bake for about 30 minutes or until soft and cooked through. To give it that charred look and taste, broil for a few minutes at the end. In a big salad bowl, add the spring greens, butternut squash, apple, pumpkin seeds, and cranberries. Top with chicken and sprinkle the feta cheese over the entire salad. Top with the desired amount of dressing when ready to serve.

balsamic vinegar. orange juice. olive oil. crushed red pepper flakes. garlic clove. pure maple syrup. salt and pepper. spring greens. butternut squash. apple. pumpkin seeds. chicken breasts. feta cheese. cranberries.

http://tastykitchen.com/recipes/salads/autumn-harvest-salad/

Apple Pie Filling With Clear Jel

4 cups apples, peeled, cored and sliced. 34 cup sugar. 14 cup Clear Jel. 12 teaspoon cinnamon. 12 cup water. 34 cup unsweetened apple juice. 2 tablespoons bottled lemon juice. 1 dash nutmeg.

Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm. Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices. Fill jars with mixture, leaving 1" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make an average pie.

apples. sugar. Clear Jel. cinnamon. water. unsweetened apple juice. bottled lemon juice. nutmeg.

http://www.food.com/recipe/apple-pie-filling-with-clear-jel-398515

Balsamic Mushrooms

1/3 cup olive oil. 3 cloves garlic, minced. 1 pound fresh mushrooms, sliced. 3 tablespoons balsamic vinegar. 3 tablespoons white wine. salt and pepper to taste.

Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

olive oil. garlic cloves. fresh mushrooms. balsamic vinegar. white wine. salt and pepper.

http://allrecipes.com/recipe/balsamic-mushrooms/

Tropical Bourbon Punch

6 c. ruby-red grapefruit juice. 2 c. pineapple juice. 1/2 c. honey. 4 c. bourbon (see Tip). 2 c. cold seltzer water.

In a large container, whisk together grapefruit juice, pineapple juice, honey, and bourbon until combined. Before guests arrive, pour mixture into a punch bowl and gently stir in seltzer water.

grapefruit juice. pineapple juice. honey. Bourbon. seltzer water.

http://www.delish.com/recipefinder/tropical-bourbon-punch-recipe

Risotto With Spring Carrots and Leeks

About 7 cups well seasoned chicken or vegetable stock. 2 tablespoons extra virgin olive oil. 3/4 pound tender spring carrots, peeled and thinly sliced on the diagonal*. 2 large leeks, white and light green parts only, cut in half lengthwise, rinsed thoroughly and chopped. Salt, preferably kosher salt, to taste. 1 1/2 cups arborio or carnaroli rice. 2 teaspoons fresh thyme leaves. 2 garlic cloves, minced. 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc. 2 to 3 tablespoons chopped fresh parsley, or a combination of parsley, tarragon and marjoram or chives. Freshly ground pepper to taste. 1 to 2 teaspoons fresh lemon juice. 1/4 to 1/2 cup freshly grated Parmesan cheese.

Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion adding more stock when the rice is almost dry, then stirring for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt. When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

chicken. extra virgin olive oil. carrots. leeks. salt. arborio rice. fresh thyme leaves. garlic cloves. dry white wine. chives. fresh ground pepper. fresh lemon juice. parmesan cheese.

http://cooking.nytimes.com/recipes/1012504

Chocolate Pie II

1 (9 inch) pie crust, baked. 3/4 cup white sugar. 1/4 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 cup milk. 3 egg yolks, beaten. 1 tablespoon vanilla extract. 2 tablespoons butter, melted.

In a medium microwave-safe bowl, combine sugar, flour, and cocoa powder. Mix well. While stirring, slowly pour in milk. Mix until smooth. Microwave cocoa mixture in 1 minute increments, stirring after each increment. Continue until mixture thickens, about 7 minutes. Slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. Stir in vanilla extract and butter or margarine. Pour filling into baked pie shell. Chill before serving. Store in refrigerator.

pie crusts. white sugar. all - purpose flour. unsweetened cocoa powder. milk. egg yolks. vanilla extract. butter.

http://allrecipes.com/recipe/chocolate-pie-ii/

Vegetable Lasagna

1 Tablespoon Butter. 1 Tablespoon Olive Oil. 1 whole Small Onion, Chopped. 4 cloves Garlic, Chopped. 1/2 teaspoons Oregano. 1/2 teaspoons Dried Parsley. 1/2 cups Diced Bell Peppers. 1 cup Mushrooms, Sliced, Up To Double The Amount, To Taste. 2 cups Fresh Spinach. 10 Basil Leaves (chiffonade). 1 can (15 Oz. Size) Diced Tomatoes. 1/2 teaspoons Chili Powder. 1/4 teaspoons Red Pepper Flakes, Or More To Taste. 1 Tablespoon Sugar. Salt And Pepper, to taste. 1 cup Marinara Sauce, Up To Double The Amount, As Needed. 1 box (about 8 Oz. Box) Oven Ready Lasagna Noodles. 8 ounces, weight Cream Cheese, Cut Into 1/2" Cubes. 2 cups Shredded Mozzarella Cheese.

Preheat oven to 375 degrees F. Heat butter and olive oil in a large skillet and over medium heat; add onions and garlic and saute until very fragrant and soft. Add oregano, parsley, peppers and mushrooms and saute 23 minutes. Add spinach and basil in two batches; allow each batch to wilt before adding the next. Stir in the diced tomatoes, chili powder, red pepper flakes, sugar and season with salt and pepper. Add 1 cup of marinara, combine and allow mixture to boil. Add more marinara at this time if it needs more liquid. Spray or butter an 8-inch by 11-inch glass baking pan. Spread a small amount of the mixture in the bottom. Layer three lasagna noodles in the bottom, evenly space 6-8 pieces of cream cheese, spread a handful of shredded cheese and layer 1/3 of the veggie mixture on top. Add another layer of noodles and repeat. End with the veggie mixture and a sparse layer of cheese. Cover with foil and bake for 45-50 minutes. Uncover, add another layer of shredded cheese and bake 10-15 minutes more, uncovered, until the cheese is browned and bubbling. Remove from the oven and allow to cool 10-15 minutes before cutting.

butter. olive oil. small onion. garlic cloves. oregano. dried parsley. bell peppers. mushrooms. fresh spinach. basil leaves. diced tomato. chili powder. red pepper flakes. sugar. salt and pepper. marinara sauce. no - boil lasagna noodles. cream cheese. mozzarella cheese.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetable-lasagna-3/

Chicken in Coconut Sauce

1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs. 12 cup finely chopped sweet onion. 2 garlic cloves, minced. 1 teaspoon chili powder. 1 teaspoon ground ginger. 12 teaspoon salt. 1 tablespoon lemon juice. 1 cup coconut milk. 2 tablespoons oil.

In a large skillet, over med-high heat, saute onion and garlic in oil. Meanwhile, in a mixing bowl, combine chili powder, ginger, salt, lemon juice and coconut milk and stir. Add chicken to skillet and brown both sides. Reduce heat to medium. Pour coconut milk mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 20-25 minutes.

boneless skinless chicken breasts. sweet onions. garlic cloves. chili powder. ground ginger. salt. lemon juice. coconut milk. oil.

http://www.food.com/recipe/chicken-in-coconut-sauce-123089

Cheesy Stuffed Jalapenos

10 fresh jalapenos, halved and with the seeds removed. 8 ounces cream cheese. 1 cup shredded cheddar cheese. 1 cup vegetable oil. 1 cup breadcrumbs.

Preheat oven to 350F. Mix cream cheese and cheddar cheese. Spoon cheese mixture into jalapenos. Dip jalapeno in oil. Then dip into bread crumbs. Cook for 30 minutes or till tender.

fresh jalapenos. cream cheese. shredded cheddar cheese. vegetable oil. breadcrumbs.

http://www.food.com/recipe/cheesy-stuffed-jalapenos-368437

Chicken Pesto Sandwich

4 skinless, boneless chicken breast halves, cut into chunks. 1 tablespoon olive oil. 1 tablespoon minced garlic. 1 teaspoon red pepper flakes. salt and freshly ground black pepper to taste. 1 yellow bell pepper, sliced. 1 onion, sliced. 1 cup diced zucchini. 1 teaspoon balsamic vinegar. 1 cup sliced mushrooms. 1 tablespoon chopped fresh basil. 1 cup shredded mozzarella cheese. 1 cup prepared pesto sauce. 1/2 cup halved cherry tomatoes. 4 Italian-style hoagie buns, split lengthwise and toasted. 1 cup crumbled feta cheese, divided. 2 tablespoons chopped fresh basil, divided.

Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat. Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes. Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes. Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

olive oil. garlic. red pepper flakes. salt & freshly ground black pepper. yellow bell pepper. onion. zucchini. balsamic vinegar. sliced mushrooms. fresh basil. mozzarella cheese. pesto sauce. cherry tomatoes. hoagie rolls. feta cheese. fresh basil.

http://allrecipes.com/recipe/chicken-pesto-sandwich/

Pineapple Habanero Salsa

1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups). 2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands. 2 tablespoons fresh lime juice. 1 tablespoon mild molasses. 3 scallions, finely chopped. 1/4 to 1/2 teaspoon minced seeded habanero or Scotch bonnet chile. 1 teaspoon chopped fresh thyme. 3/4 teaspoon salt. 1/4 teaspoon ground allspice.

Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.

fresh pineapple juice. fresh lime juice. molasses. scallions. scotch bonnet peppers. fresh thyme. salt. ground allspice.

http://www.epicurious.com/recipes/food/views/pineapple-habanero-salsa-106537

Lemon Star Bursting Cookies

1 cup all-purpose flour. 1/2 cup cornstarch. 1/2 teaspoon salt. 1/2 cup confectioners' sugar. 3/4 cup butter. 1 teaspoon lemon extract. 1 cup confectioners' sugar. 1 (.25 ounce) package unsweetened lemonade flavor drink mix (such as Kool-Aid).

Sift the flour, cornstarch, and salt in a bowl. In a larger bowl, beat 1/2 cup confectioners' sugar with butter using an electric mixer until the mixture is creamy and free of lumps. Beat in the lemon extract, then mix in the flour mixture to make a smooth dough. Chill the dough for 1 hour. Preheat oven to 300 degrees F (150 degrees C). Mix 1 cup of confectioners' sugar with the lemonade drink mix in a plastic zipper bag. Close the zipper, and shake the bag to blend. Scoop up about 1 1/2 teaspoon of dough per cookie, and roll into balls. Place the cookies onto ungreased baking sheets. Bake in the preheated oven until the cookies are set, about 20 minutes. Remove from oven, and let cool on sheets for 2 minutes. Drop the warm cookies into the bag of lemon sugar, about 5 or 6 at a time, and shake to coat with the mixture. Shake off excess sugar, and allow the cookies to finish cooling on wire racks. When cool, shake them in the lemon sugar one more time.

all - purpose flour. cornstarch. salt. confectioners' sugar. butter. lemon extract. confectioners' sugar. lemonade mix.

http://allrecipes.com/recipe/lemon-star-bursting-cookies/

Rib-Eye Steak with Blue Cheese Butter and Walla Walla Onion Rings

2 1-pound rib-eye steaks (each about 1 to 1 1/4 inches thick). Coarse kosher salt. 3 tablespoons unsalted butter, room temperature. 3 tablespoons crumbled American blue cheese (such as Maytag), room temperature. 1 1/2 teaspoons finely grated lemon peel. 1 1/2 teaspoons chopped fresh Italian parsley. 1 1/2 teaspoons freshly cracked black pepper. 1 cup cake flour. 1/2 teaspoon coarse kosher salt. 1/4 teaspoon baking powder. 1/2 cup beer. 2 tablespoons vodka. Canola or peanut oil (for deep-frying). 1 large (about 12 ounces) Walla Walla onion or other sweet onion (such as Vidalia or Maui), cut into 1/3-inch-thick rounds, separated into rings.

Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight. Using fork, mix all ingredients in small bowl. Season with freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before using. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steaks to cutting board; let rest 5 minutes. Meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings. Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.

rib eye steaks. kosher salt. unsalted butter. blue cheese. lemon peel. fresh Italian parsley. cracked black pepper. cake flour. kosher salt. baking powder. beer. vodka. peanut oil. other sweet onion.

http://www.epicurious.com/recipes/food/views/rib-eye-steak-with-blue-cheese-butter-and-walla-walla-onion-rings-360669

Slow-Cooked Eggplant Bharta (Curry) with Quinoa

1 cup Coconut Milk, Divided. 2 whole Yellow Onions. 6 cloves Garlic. 2 whole Eggplants. 2 whole Heirloom Tomatoes. 2 Tablespoons Cumin. 1 Tablespoon Coriander. 1 teaspoon Crushed Red Pepper Flakes. 1/4 teaspoons Cayenne Pepper. 2 teaspoons Turmeric. Salt To Taste. 1 piece (about 1-inch Long) Fresh Ginger, Peeled And Finely Chopped. 1 cup Greek Yogurt. Quinoa, To Serve.

Heat about 1/4 cup of the coconut milk over medium heat in a large skilled. Saute the onion and garlic using the coconut milk as oil, until soft and beginning to brown, about 12 minutes. Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine cumin, coriander, red pepper, flakes, cayenne, and turmeric and stir them together. Pour the coconut milk, the spices, salt and ginger into the crock. Once the onion and garlic are finished sauteing, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir. About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes. Prepare quinoa according to directions on the back of the package (I typically do a 2:1 water to quinoa ratio and simmer for about 1/2 hour). Serve the curry over quinoa and add a dollop of Greek yogurt on top.

coconut milk. yellow onions. garlic cloves. eggplants. heirloom tomatoes. cumin. coriander. crushed red pepper flakes. cayenne pepper. turmeric. salt. fresh ginger. Greek yogurt. quinoa.

http://tastykitchen.com/recipes/main-courses/slow-cooked-eggplant-bharta-curry-with-quinoa/

Turkey Meatballs W/ Spicy Tomato Sauce and Whole-Wheat Spaghetti

1 tablespoon olive oil. 1 medium onion, chopped. 4 garlic cloves, minced. 3 tablespoons tomato paste. 1 (28 ounce) cancrushed fire-roasted tomatoes, liquid included. 1 teaspoon finely minced adobo seasoning, to taste (or more). 2 teaspoons chopped oregano leaves. 1 sprig fresh rosemary. salt. 14 cup torn fresh basil leaf. cooking spray. 1 lb ground turkey. 1 slice fresh whole wheat bread, crusts removed, pulsed into crumbs. 14 cup grated parmesan cheese, plus more for serving. 12 cup finely grated carrot. 12 cup finely chopped onion. 2 large garlic cloves, minced. 2 tablespoons minced fresh parsley leaves, plus more for garnish. 2 teaspoons minced fresh thyme leaves. 1 egg, lightly beaten. 12 teaspoon salt. fresh ground black pepper. 1 (16 ounce) box whole wheat spaghetti.

Fill a large stockpot with water and bring to a boil for pasta. Make Sauce: In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs. Meatballs: Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through. Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

olive oil. onion. garlic cloves. tomato paste. fire - roasted tomatoes. adobo seasoning. oregano leaves. fresh rosemary. salt. fresh basil leaves. cooking spray. ground turkey. whole wheat bread. parmesan cheese. carrots. onions. garlic cloves. fresh parsley leaves. fresh thyme leaves. egg. salt. fresh ground black pepper. whole wheat spaghetti.

http://www.food.com/recipe/turkey-meatballs-w-spicy-tomato-sauce-and-whole-wheat-spaghetti-248760

Spanish Potato Salad

14 cup red wine vinegar. 1 tablespoon honey. 1 pinch saffron thread. 1 cup good mayonnaise. 1 tablespoon minced garlic. salt & freshly ground black pepper. 2 lbs new potatoes. 14 cup red bell pepper, chopped. 12 cup finely diced Spanish onion. 1 tablespoon finely chopped fresh thyme. 14 cup coarsely chopped flat leaf parsley.

Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper. Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl. Immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. Season to taste with salt and pepper. Enjoy!

red wine vinegar. honey. saffron threads. mayonnaise. garlic. salt & freshly ground black pepper. new potatoes. red bell peppers. Spanish onions. fresh thyme. flat leaf parsley.

http://www.food.com/recipe/spanish-potato-salad-231536

Spanish Style Tomato With Ham or Cheese Sandwich

1 crusty long roll. 2 tomatoes, roma size. 2 drizzles of extra-virgin olive oil. 2 thin slices ham. 2 slices manchego cheese.

Cut roll in half. Lightly grill or toast roll so it gets a bit brown on top. Drizzle olive oil on the bread. Take the tomato in your fist, and holding it over the bread, squeeze it so that the pulp comes out. Continue squeezing so that the pulp goes all over the bread. If you don't like the idea of doing this, you can put the pulp into a container and spoon it onto the bread. Repeat on other side of the bread. Top each half with a thin slice of cheese, if desired. Top each roll half with an extremely thin slice of dry-cured ham if desired. (The slice of ham should be so thin you can see through it). Enjoy.

roll. tomatoes. olive oil. ham. manchego cheese.

http://www.food.com/recipe/spanish-style-tomato-with-ham-or-cheese-sandwich-482006

Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup). 1 head iceberg lettuce, chopped (4 cups). 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped. 1 large ripe avocado, halved, pitted, peeled, and cubed. 4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup). 4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds. Yogurt and Lemon Dressing. Coarse, freshly ground black pepper.

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside. 2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

smoked bacon. iceberg lettuce. heirloom tomatoes. avocado. spring onions. yogurt. fresh coarse ground black pepper.

http://www.epicurious.com/recipes/food/views/patricia-wellss-cobb-salad-iceberg-tomato-avocado-bacon-and-blue-cheese-364872

Greek Pasta Salad

1 lb pasta. 12 cup nonfat chicken broth. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar or 2 tablespoons white wine vinegar. 3 garlic cloves. 1 teaspoon dried basil. 1 teaspoon dried oregano. 4 ounces feta cheese, crumbled. 6 -8 ounces spinach, washed, dried and chopped. 1 cucumber, peeled and chopped. 12 small red onion, very thinly sliced. 1 dash fresh ground black pepper. 1 dash salt (optional). 10 cherry tomatoes, quartered.

Cook the pasta until al dente. In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano. Drain pasta and place in a large bowl. Add broth mixture, feta, spinach, cucumber, and onions, toss well. Season with pepper and salt. Add the tomatoes and toss gently.

pasta. nonfat chicken broth. olive oil. balsamic vinegar. garlic cloves. dried basil. dried oregano. feta cheese. spinach. cucumber. red onions. fresh ground black pepper. salt. cherry tomatoes.

http://www.food.com/recipe/greek-pasta-salad-237635

Quick Chicken With Green Beans

2 chicken breasts (Cut into bite-size pieces). 1 (10 1/2 ounce) can condensed cream of mushroom soup. 1 (14 1/2 ounce) can French style green beans or 1 (14 1/2 ounce) can cut green beans, drained. 1 (2 7/8 ounce) can French-fried onions. 34 cup milk. 1 teaspoon soy sauce. 18 teaspoon pepper. 3 cups cooked white rice.

Spray a large skillet with cooking spray and place over medium-high heat on stove. Add Chicken to skillet and cook until browned on all sides. Combine Remaining ingredients except rice and add to skillet. Reduce heat to low, cover and simmer for 5-10 minutes. If mixture is too thick after simmering, add milk to desired thickness. Serve over warm white rice.

chicken breasts. condensed cream of mushroom soup. French style green beans. French - fried onions. milk. soy sauce. pepper. cooked white rice.

http://www.food.com/recipe/quick-chicken-with-green-beans-136967

Burrito Bake

1 lb ground beef. 1 (16 ounce) can refried beans. 14 cup chopped onion. 1 (1 1/4 ounce) envelope taco seasoning. 1 (8 ounce) package crescent rolls. 2 cups shredded cheddar cheese. 2 cups shredded mozzarella cheese. chopped green pepper. shredded lettuce. chopped tomato. sliced ripe avocado.

In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, onion and taco seasoning. Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13x9x2 inch baking dish; seal seams and preforations. Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, at 350* for 30 minutes or until golden brown. Sprinkle with toppings of your choice.

ground beef. refried beans. onions. taco seasoning. crescent rolls. shredded cheddar cheese. mozzarella cheese. green peppers. lettuce. chopped tomatoes. avocados.

http://www.food.com/recipe/burrito-bake-163216

Kashi Cashew Chews

3 tablespoons butter. 3 cups marshmallows. 1 teaspoon vanilla extract or 1 teaspoon almond extract. 3 cups puffed wheat cereal (e.g. unsweetened Puffed Kashi). 1 cup cashew pieces.

Melt butter in a large saucepan over medium heat. Add marshmallows and stir constantly until melted,, approximately 4 minutes. Stir in extract. Add puffed wheat cereal and cashews and stir until thoroughly coated. Using oiled spatula, press evenly into oiled 10x8x2" pan. When cool, cut into 2-inch squares.

butter. marshmallows. vanilla extract. puffed wheat cereal. cashew pieces.

http://www.food.com/recipe/kashi-cashew-chews-118389

Tortilla Chicken Soup

16 ounces salsa, medium hot. 2 cups chicken broth. 2 cups shredded cooked chicken. 2 flour tortillas. 1 avocado, ripe and diced. 1 bunch fresh cilantro.

Heat salsa in a little pot on the stove. Once it starts to bubble, add the broth and chicken and simmer until chicken is heated through, about 5 minutes. While it's heating, place a tablespoon of oil in a non-stick pan over medium heat and cook tortilla until just beginning to get crispy and brown on both sides. Remove tortilla to a paper towel, remove oil then slice into thin strips. Serve by putting some soup in a bowl, and topping with avocado, tortilla strips and chopped cilantro.

salsa. chicken broth. cooked chicken. flour tortillas. avocado. fresh cilantro.

http://www.food.com/recipe/tortilla-chicken-soup-260571

Best Buttermilk Biscuits

3 cups flour. 4 teaspoons baking powder. 2 tablespoons sugar. 1 teaspoon salt. 1 teaspoon cream of tartar. 1 cup butter, chilled. 1 14 cups buttermilk.

Preheat oven to 450F. In a large mixing bowl, stir together flour, baking powder, sugar, salt and cream of tartar. Slice butter into cubes and cut into flour mixture until pea-sized crumbs form. Add buttermilk and stir with a fork untl mixture is moistened. Turn dough onto a lightly floured surface, kneeding and folding dough until it holds together. Be careful not to handle too much, or the biscuits will become tough and butter will melt. With a lightly floured rolling pin, roll dough until 1/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until raised and golden brown. Serve warm.

flour. baking powder. sugar. salt. cream of tartar. butter. buttermilk.

http://www.food.com/recipe/best-buttermilk-biscuits-355020

Broccoli Casserole

4 cups broccoli florets, frozen. 2 cups Velveeta cheese, cubed. 14 cup milk. 1 (50 g) package chicken stuffing mix (unsure of the amount in pkg.). 2 tablespoons butter, melted.

Lay broccoli in greased dish. Combine milk and cheese. Microwave on medium for 2 1/2 to 4 1/2 minutes. Pour over broccoli. Mix stuffing with melted butter and put over top of sauce. Bake at 375 degrees for 25 minutes or microwave for 8 minutes.

broccoli florets. Velveeta cheese. milk. chicken flavor stuffing mix. butter.

http://www.food.com/recipe/broccoli-casserole-156761

Zeke's Tortilla Soup

6 skinless, boneless chicken breast halves. 3 cups vegetable oil for frying. 36 (6 inch) corn tortillas, cut into strips. 15 cups water. 15 cubes chicken bouillon. 1 (14 ounce) can peeled and diced tomatoes with juice. 1 small onion. 3 cloves garlic. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1 teaspoon ground black pepper. 1 teaspoon chili powder. 1/4 cup dried oregano. 1 cup chopped carrots. 1 cup chopped celery. 1 (14.5 ounce) can diced tomatoes with green chile peppers. 3 cups shredded Monterey Jack cheese. 3 avocado - peeled, pitted and sliced.

In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside. In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes. Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.

boneless skinless chicken breast halves. vegetable oil. corn tortillas. water. chicken bouillon cubes. diced tomatoes with juice. onion. garlic cloves. ground coriander. ground cumin. ground black pepper. chili powder. dried oregano. carrots. celery. green chili peppers. monterey jack cheese. avocados.

http://allrecipes.com/recipe/zekes-tortilla-soup/

Cinnamon Chocolate Chip Cookies

3 cups all-purpose flour. 1 1/2 teaspoons ground cinnamon. 1 teaspoon salt. 1/2 teaspoon baking soda. 1 cup butter, softened. 1 cup white sugar. 3 eggs. 1 teaspoon vanilla extract. 3/4 cup semisweet chocolate chips.

Sift flour, cinnamon, salt, and baking soda together in a bowl. Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat eggs, one at a time, into butter mixture until completely incorporated. Beat vanilla extract in with the last egg. Mix flour mixture into egg mixture until just incorporated. Fold in the chocolate chips, mixing dough just enough to evenly combine. Wrap dough in plastic and chill overnight. Preheat oven to 375 degrees F (190 degrees C). Roll cookie dough out on a lightly floured surface and cut into desired shapes with cookie cutters. Arrange cookies about 1 1/2 inch apart on baking sheets. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

all - purpose flour. ground cinnamon. salt. baking soda. butter. white sugar. eggs. vanilla extract. semi - sweet chocolate chips.

http://allrecipes.com/recipe/cinnamon-chocolate-chip-cookies/

Grilled Vegetable Pasta Salad

23 cups Olive Oil. 1 head Roasted Garlic, Cloves Removed From Peel After Roasting. 5 Tablespoons Chopped Basil, 4 - 5 Tablespoons. 3 Tablespoons Lemon Juice. 1 teaspoon Dijon Mustard. 1 Tablespoon Red Wine Vinegar. 1 teaspoon Maple Syrup. 1 pinch Salt. 1 pinch Pepper. 1 whole Yellow Squash. 1 whole Zucchini. 1 bunch Asparagus, Tough Ends Removed. 12 ounces, weight Penne Pasta, Gluten Free Or Regular. 12 ounces, weight Cherry Tomatoes, Sliced In Half. Salt And Pepper, to taste. Olive Oil, For Drizzling.

1. Make the vinaigrette: Add all of the vinaigrette ingredients into a blender and blend until combined. Set aside. 2. Heat the grill to medium heat. Cut the zucchini and squash in half lengthwise. Drizzle the zucchini, squash and asparagus with a little bit of olive oil and season with a pinch of salt and pepper. Place the vegetables on the grill and grill for about 10 minutes, flipping halfway through. Remove them from the grill to a platter. Let vegetables cool. 3. Cook the pasta according the package directions. Drain the pasta and place it into a large bowl. Cut the grilled vegetables into bite sized pieces and add them into the pasta. Add sliced tomatoes. Pour vinaigrette over pasta and vegetables and stir until everything is evenly coated. Salt to taste.

olive oil. roasted garlic. basil. lemon juice. Dijon mustard. red wine vinegar. maple syrup. salt. pepper. yellow squash. zucchini. asparagus. penne pasta. cherry tomatoes. salt and pepper. olive oil.

http://tastykitchen.com/recipes/main-courses/grilled-vegetable-pasta-salad/

Christmas Chip Dip

2 cups softened cream cheese. 1 (6.5 ounce) jar green or red pepper jelly. 1/4 cup chopped pecans.

Spread cream cheese in a clear, shallow bowl. Spread jelly over cream cheese, and sprinkle pecans on top.

cream cheese. red pepper jelly. pecans.

http://allrecipes.com/recipe/christmas-chip-dip/

Three Bean Salad With Fresh Cilantro and Walla Walla Onion

12 cup apple cider vinegar. 3 tablespoons grapeseed oil. 2 teaspoons brown sugar, packed. 14 teaspoon salt. 14 teaspoon cracked black pepper. 1 (15 ounce) can garbanzo beans, rinsed and drained. 1 (15 ounce) can small white beans, rinsed and drained (great northern or cannellini). 1 (10 ounce) package baby lima beans, thawed. 3 medium carrots, coarsely chopped. 1 walla walla onion, cut into crescents. 13 cup fresh cilantro, chopped. 1 fresh jalapeno peppers or 1 fresh serrano pepper, seeded and finely minced.

In a non-reactive small bowl, combine the salad dressing ingredients and whisk well. In a large salad bowl combine all the salad ingredients. Pour the vinaigrette over the salad and toss to coat. Cover and chill until ready to serve. Best allowed to marinate at least 3 hours. Each serving is approximately 1/2 cup.

apple cider vinegar. grapeseed oil. brown sugar. salt. cracked black pepper. garbanzo beans. small white beans. baby lima beans. carrots. walla walla onion. fresh cilantro. fresh jalapeno pepper.

http://www.food.com/recipe/three-bean-salad-with-fresh-cilantro-and-walla-walla-onion-170187

Oatmeal Honey Bread--(Bread Machine)

1 34 cups water. 2 tablespoons vegetable oil. 2 12 tablespoons honey. 1 teaspoon salt. 3 cups bread flour. 1 13 cups oats (quick or regular). 2 12 tablespoons dry buttermilk. 2 teaspoons yeast. 1 14 cups water. 1 12 tablespoons vegetable oil. 2 tablespoons honey. 34 teaspoon salt. 2 14 cups bread flour. 1 cup oats (quick or regular). 2 tablespoons dry buttermilk. 1 12 teaspoons yeast.

Add ingredients according to the manufacturers instructions. When it begins to knead, watch and see that is the proper consistency; if it need more water, add a tad of it slowly and if it needs more flour, do the same slowly till you get what you want. Cool on rack.

water. vegetable oil. honey. salt. bread flour. oats. dry buttermilk. yeast. water. vegetable oil. honey. salt. bread flour. oats. dry buttermilk. yeast.

http://www.food.com/recipe/oatmeal-honey-bread-bread-machine-312985

Polenta With Mushrooms, Favas and Tomatoes

1 recipe Oven-Baked Polenta. 1 pound fava beans, shelled. 1 tablespoon extra virgin olive oil. 2 to 4 garlic cloves (to taste), preferably fresh green garlic, sliced thin. Salt, preferably kosher salt, to taste. 1/2 pound mushrooms, either regular or wild (or a combination), cleaned, trimmed and cut or torn in thick slices. 1 teaspoon fresh thyme leaves. 1/4 cup dry white or red wine. 1 (14-ounce) can chopped tomatoes, with juice. Slivered fresh basil. 1/4 cup freshly grated Parmesan.

Make the polenta as directed, and while it is baking, cook the mushrooms and tomatoes. Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two, then transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean is attached to the pod, then gently squeezing out the bean. Heat the olive oil in a large, heavy skillet over medium heat, add the garlic and stir until fragrant, about 30 seconds. Stir in the mushrooms, thyme and 1/2 teaspoon salt. Cook, stirring often, until the mushrooms are moist and beginning to soften, about five minutes. Add the wine, turn up the heat and cook, stirring, until the liquid in the pan has reduced and glazed the mushrooms. Stir in the tomatoes, add salt and pepper to taste, and bring to a simmer. Cook uncovered, stirring often, until the tomatoes have cooked down (there should still be some liquid in the pan) and the mixture is fragrant, about 10 minutes. Add the skinned fava beans and continue to simmer for five to 10 minutes. Taste, adjust seasonings, and remove from the heat. When the polenta is ready, remove from the heat, spoon onto plates and make a depression in the middle. Top with the mushrooms, favas and tomatoes, and sprinkle with basil and Parmesan. Serve at once.

polenta. fava beans. extra virgin olive oil. garlic cloves. salt. mushrooms. fresh thyme leaves. red wine. chopped tomatoes. fresh basil. parmesan cheese.

http://cooking.nytimes.com/recipes/1012574

Raspberry Cheesecake Stuffed French Toast

1 cup milk. 2 tablespoons vanilla extract. 1 cup white sugar. 2 tablespoons cinnamon. 4 eggs, beaten. 1 cup raspberry puree. 4 ounces cream cheese, softened. 1 loaf French bread, cut into 1 inch slices. butter. confectioners' sugar for dusting. nutmeg, for topping.

In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

milk. vanilla extract. white sugar. cinnamon. eggs. raspberry puree. cream cheese. French bread. butter. confectioners' sugar. nutmeg.

http://allrecipes.com/recipe/raspberry-cheesecake-stuffed-french-toast/

Penne Pasta with Spinach and Bacon

1 (12 ounce) package penne pasta. 2 tablespoons olive oil, divided. 6 slices bacon, chopped. 2 tablespoons minced garlic. 1 (14.5 ounce) can diced tomatoes. 1 bunch fresh spinach, rinsed and torn into bite-size pieces.

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

penne pasta. olive oil. bacon. garlic. diced tomatoes. fresh spinach.

http://allrecipes.com/recipe/penne-pasta-with-spinach-and-bacon/

Mexican All-Bean Chili

1 cup Dried Pinto Beans. 1 cup Dried Kidney Beans. 2 Tablespoons Kosher Salt. 2 teaspoons Epazote, Optional (a Dried Mexican Herb). 3 Tablespoons Vegetable Oil. 3- 1/2 cups Finely Chopped White Onion. 2 Tablespoons Chopped Garlic. 1 Tablespoon Ground Cumin. 2 teaspoons Dried Oregano. 4 teaspoons Smoked Paprika. 2- 1/2 Tablespoons Chili Powder. 2 cups Canned Or Boxed Diced Tomatoes, With Juice (low Sodium Or No Salt Added). 1 teaspoon Sauce From A Can (any Size) Of Chipotle Peppers In Adobo Sauce. 1/4 cups Chopped Fresh Cilantro. 1 Tablespoon Masa. 1 dash Sherry Vinegar.

The beans require overnight soaking, so plan ahead. The chili is best (and easiest) made in advance. Warm on low in a crockpot or over medium low on the stove to reheat. Soak dried beans (both varieties together) overnight or at least 8 hours in a large bowl with at least 1 1/2 quarts cold water. Drain beans then bring them to a boil in a pot with 4 quarts water. Add half of the salt and the epazote, if using. After 10 minutes, remove any dirty, filmy looking bubbles with a wooden spoon. Reduce heat and simmer the beans partially covered as you prepare the rest of the recipe. In a medium skillet, heat vegetable oil over medium, then add onions and cook until barely softened, 7 to 8 minutes. Add garlic, cumin, oregano, paprika, and chili powder, plus 1 1/2 teaspoons salt. Reduce heat to medium low and cook, stirring constantly, until onions are softened, about 5 minutes. Add tomatoes, chipotle chili sauce and cilantro and increase heat so the mixture simmers gently. Turn off heat after 15 minutes and stir in the masa. Remove 4 cups of cooking water from the beans (freeze for later use in soups or other chili) using a ladle or liquid measuring cup. Transfer tomato and onion mixture into the pot with the beans and simmer uncovered until reduced to desired thickness, about 45 minutes for a thick chili. Remove from heat. Cool chili for 5 minutes, then taste and season accordingly with salt (I used 1 teaspoon) and a splash of sherry vinegar for brightness. Serve with any garnishes you like, or in Mexican chili and cheddar grits super bowls recipe, at the blog post link. Notes: 1. The chili does best made in advance. It can be refrigerated for about 4 days or frozen for months. Refresh the flavor with salt, if needed, and a splash of sherry vinegar or lime juice. 2. Unless you have experience or lots of confidence, I dont recommend substituting pre-cooked beans, as it will significantly alter cooking times and required liquid volume. 3. Epazote is a dried Mexican herb often cooked with beans. It doesnt smell great, but, when cooked with beans, it can help with the smells youll produce after eating them. I didnt have any when I tested the recipe (and it turned out great), but I ordered some and will use it and report back next time. 4. Adapted from All-Bean Chili in Deborah Madisons Vegetarian Cooking for Everyone. 5. The recipe is described as I made it, with the ingredients and quantities I used. However, chili, in my opinion, is not an exact science. Feel free to make substitutions (oil or vinegar type, regular paprika, a different kind of onion, added vegetables) and let me know how they came out!

dried pinto beans. dried kidney beans. kosher salt. epazote. vegetable oil. white onions. garlic. ground cumin. dried oregano. smoked paprika. chili powder. diced tomatoes. chipotle chiles in adobo. fresh cilantro. masa harina flour. sherry wine vinegar.

http://tastykitchen.com/recipes/soups/mexican-all-bean-chili/

Angel Food Cake Dessert

1 angel food cake, cubed. 1 cup low-fat ricotta cheese. 2 cups non-fat vanilla yogurt. fresh fruit (whatever is in season or your favourite).

Cube cake. Mix cheese and yogourt together. Prepare your choice of fruit (strawberries, cherries, peaches, raspberries etc. ). Layer cake in glass bowl. Next layer is cheese and yogourt. Layer fruit. Repeat each layer. Top with fat free or low fat yogourt or Cool Whip.

angel food cake. low - fat ricotta cheese. non - fat vanilla yogurt. fresh fruit.

http://www.food.com/recipe/angel-food-cake-dessert-100156

Greek Pasta with Shrimp

1 (28 ounce) cangood quality plum tomatoes. 4 tablespoons olive oil (divided). 2 cloves garlic (crushed). 2 tablespoons fresh dill. 1 cup kalamata olive, pitted and chopped (or other "good" olives). 1 lb medium shrimp, peeled and deveined. 1 (1 lb) boxmedium sea shell pasta. 8 ounces crumbled feta cheese.

Combine tomatoes, 2 tbs. of the olive oil, garlic,dill, and olives in large glass bowl. Let sit for an hour. Note: You don't cook the sauce. Boil pasta according to package directions. While pasta is boiling saute shrimp in 2 tbs of olive oil until pink and opaque. Toss drained pasta with sauce, shrimp, and feta cheese.

plum tomatoes. olive oil. garlic cloves. fresh dill. kalamata olives. medium shrimp. shell pasta. feta cheese.

http://www.food.com/recipe/greek-pasta-with-shrimp-18720

Our Favourite Zucchini Bread

2 cups shredded zucchini. 1 1/4 cups all-purpose flour. 1 teaspoon MAGIC Baking Powder. 1/4 teaspoon baking soda. 1/2 (250 g) package PHILADELPHIA Brick Cream Cheese, softened. 1/3 cup MIRACLE WHIP Original Spread. 1/2 cup white sugar. 1 egg. 1/2 cup dried apricots, chopped. 1/2 cup chopped pecans.

Heat oven to 350 degrees F (175 degrees C). Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended. Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts. Pour into 8x4-inch loaf pan sprayed with cooking spray. Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.

zucchini. all - purpose flour. baking powder. baking soda. cream cheese. Miracle Whip. white sugar. egg. dried apricots. pecans.

http://allrecipes.com/recipe/our-favourite-zucchini-bread/

Herbed Crackers

1 cup flour. 12 teaspoon salt. 2 tablespoons cold butter, cut into small pieces. 12 teaspoon herbes de provence. 14 teaspoon coarsely ground pepper. 14 cup water, plus more as needed.

Preheat oven to 400 degrees. Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade. Pulse until combined. With motor running, pour 1/4 cup water slowly into feed tube. Add a bit more if necessary until mixture begins to hold together but is not sticky. Process until dough forms ball. Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible. Transfer to ungreased cookie sheet, and prick all over with fork. Score lightly with sharp knife if you wish to break into rectangles later on. Or leave in free-form shape that you can break into shards. Bake 12 to 14 minutes, until lightly browned. Cool on rack and store in airtight container. Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out. For garlic crackers, add 1/8 teaspoon granulated garlic. Or create your own mixture.

flour. salt. butter. herbes de provence. fresh coarse ground black pepper. water.

http://www.food.com/recipe/herbed-crackers-46543

Brazilian Christmas Turkey

1 (12 lb) turkey (or, I used a 8 to 9 lb. turkey breast - NOT a turkey roast, though). 2 cups light rum (to be traditional, use Brazilian Cachaca). 2 onions, diced. 6 cloves garlic, chopped. 4 ripe tomatoes, diced. 12 cup olive oil. 2 bay leaves. 1 cup fresh lime juice. 14 cup grated lime zest (just the green part). 2 cups water. 12 cup chopped green onion. 1 cup chopped parsley.

Place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days--). When ready to cook, preheat oven to 425 degrees F. Remove turkey from marinade and place in a large roasting pan. In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity. Roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically. Uncover the last 30 minutes or so for browning of the turkey. Makes the most excellent turkey sandwiches--.

turkey. light rum. onions. garlic cloves. tomatoes. olive oil. bay leaves. fresh lime juice. lime zest. water. green onions. parsley.

http://www.food.com/recipe/brazilian-christmas-turkey-111821

Pork Fajitas

2 Tablespoons Olive Oil. 1/2 cloves Elephant Garlic, Minced. 1/4 teaspoons Salt. 1/4 teaspoons Pepper. 1/2 teaspoons Cumin. 1 dash Cayenne. 1 whole Lime, Zested. 2 whole Limes, Juiced. 1/4 cups Cilantro, Chopped. 1 pound Pork For Fajitas. 1 whole Zucchini, Sliced. 1 whole Green Bell Pepper, Sliced. 1 whole Red Bell Pepper, Sliced. 1/2 whole Onion, Sliced. 1/2 cups Mushrooms, Sliced. Fresh Tortillas, To Serve.

Whisk marinade ingredients in a bowl. Place 3/4 of the marinade over the meat in a Ziploc bag and reserve the remaining marinade in a bowl. Place the meat in the fridge for 4 hours, turning the bag over after 2 hours. Grill up the meat and veggies in separate pans on medium-high heat until meat is just done and veggies are soft, about 6-8 minutes. Toss together with the remaining marinade in one pan and let cook an additional 1-2 minutes. Serve in a fresh tortilla with cilantro and queso fresco or cotija cheese.

olive oil. elephant garlic clove. salt. pepper. cumin. cayenne. lime. limes. cilantro. pork. zucchini. green bell pepper. red bell pepper. onion. mushrooms. tortillas.

http://tastykitchen.com/recipes/main-courses/pork-fajitas/

Sausage Primavera Grinders

1/2 pounds Red Potatoes. 1 pound Smoked Sausage, Cut Into 1/2 Inch Pieces. 2 cups Zucchini, Cut Into 1/2 Inch Pieces (about 2 Small Zucchini). 1 pound Mushrooms, Cut Into 1/2 Inch Pieces. 1 cup Red Or Green Bell Pepper, Cut Into 1/2 Inch Chunks. 6 whole Italian Bread Rolls Or Fancy Hot Dog Buns, Lightly Toasted. 16 ounces, weight Jarred Marinara Sauce. 6 ounces, weight Provolone Cheese, Cut Into 12 Slices.

1. Place potatoes in a small pot with cool water. Bring to a boil and cook for 10 minutes. Drain and run under water until cool enough to handle. Once cool, chop into 1/2 inch pieces. 2. Lightly spray a large nonstick skillet with oil and heat over medium high heat. Add the potatoes and sausage. Cook, stirring every few minutes, until browned and crispy. Potatoes should be tender. Remove from pan. 3. Add zucchini, mushrooms, and peppers. Cook, stirring every few minutes, until vegetables are tender-crisp. Add potatoes and sausage back to pan. Keep warm. 4. Use the back of a spoon to gently press down the bread to create a dip in each side of the bun. This helps so not as much of the filling will fall out when you eat it. 5. Place about 1 cup of the sausage mixture in each bun. Spoon about 1/4 cup of marinara on top. Lay 2 slices of cheese on top of the other side of the bun. 6. Broil until cheese is melted and filling is bubbly. Serve with remaining marinara for dipping.

red potatoes. smoked sausage. zucchini. mushrooms. green bell peppers. rolls. marinara sauce. provolone cheese.

http://tastykitchen.com/recipes/main-courses/sausage-primavera-grinders/

Easy Sausage and Cheese Quesadillas

1 whole Medium Yellow Onion. 1 pound Jenny O Breakfast Lover's Turkey Sausage. 12 whole Small (fajita Sized) Flour Tortillas. 2 cups Shredded Cheese.

1. Dice onion. Add onion and turkey sausage to a skillet and brown over medium heat. Drain. 2. Place 6 fajitas on a skillet. (I like to use an electric skillet for this step.) Top each with turkey and onion mixture and cheese. Place an additional fajita on top. 3. Cook over medium heat till light brown on each side. Remove and cut into triangles. 4. Optional: Serve with salsa and sour cream.

yellow onion. turkey sausage. flour tortillas. cheese.

http://tastykitchen.com/recipes/main-courses/easy-sausage-and-cheese-quesadillas/

Fruit (Plum) Tart

1 12 cups all-purpose flour. 12 teaspoon salt. 1 teaspoon sugar. 12 cup olive oil. 2 tablespoons 1% low-fat milk. 12 teaspoon almond extract. 2 plums, black sweet with red flesh. 3 plums, sweet with yellow flesh. 13 cup sugar. 1 tablespoon flour. 1 tablespoon butter.

TART CASING:. Sift together the flour, salt and sugar. Whisk together the oil, milk and extract. Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened. Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges. FILLING:. Preheat the oven to 425F. Slice the plums into wedges. Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums. Using your fingers, pinch together the sugar, flour and butter until crumbly. Sprinkle over the plums. Bake 30 minutes or until crust is browned nicely. Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.

all - purpose flour. salt. sugar. olive oil. 1% low - fat milk. almond extract. plums. plums. sugar. flour. butter.

http://www.food.com/recipe/fruit-plum-tart-224677

Mediterranean Pasta With Fire Roasted Tomatoes

2 lbs medium plum tomatoes, halved lengthwise (10 to 12). 12 cup extra virgin olive oil, divided. 2 tablespoons mccormick california style minced garlic made from fresh garlic. 2 teaspoons mccormick gourmet collection mediterranean spiced sea salt. 14 teaspoon fresh ground black pepper (or McCormick Gourmet collection Coarse Grind Black Pepper). 8 ounces pasta, cooked and drained. 1 lb Italian chicken sausage, cut into 1-inch sections, cooked and drained, set aside (optional). fresh grated parmesan cheese, to serve.

Place tomato halves, cut sides up, in foil-lined 15 x 10 inch pan which has been sprayed with no stick cooking spray. Mix 1/4 cup of the olive oil, minced garlic, spiced sea salt and pepper in a small bowl. Spoon over tomatoes. Drizzle with 2 tablespoons of the olive oil. Bake in pre-heated 400 degree F oven 45 to 60 minutes or until tomatoes are soft and browned on top. Place 1/2 of the roasted tomatoes and remaining 2 tablespoons olive oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes; toss to mix well. Add Italian sausage (if using); toss to mix well. Sprinkle with additional spiced sea salt, if desired. Serve with fresh parmesan cheese sprinkled on top and a warm hearty bread and green salad.

plum tomatoes. extra virgin olive oil. fresh garlic. sea salt. fresh ground black pepper. pasta. Italian chicken sausage. parmesan cheese.

http://www.food.com/recipe/mediterranean-pasta-with-fire-roasted-tomatoes-347063

Fish and Brewis with Scruncheons

2 hard bread cakes, such as Purity, split horizontally. 1 pound salt cod steaks, skinned and cut into 1/2-inch strips. 1 teaspoon salt. 1/2 pound fatback, diced.

Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak 8 hours to overnight. Rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, place a lid on the pot, and soak in the refrigerator 8 hours to overnight. Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm. Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread. Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

cake. cod steaks. salt. pork fatback.

http://allrecipes.com/recipe/fish-and-brewis-with-scruncheons/

Chilli and Coriander Prawns

300 g prawns (green peeled deveined tails intact). 18 teaspoon dried chili (powder a pinch). 18 teaspoon chili flakes (a pinch). 2 teaspoons ground coriander. 125 g egg noodles (fresh). 12 teaspoon olive oil. 400 g vegetables (fresh or frozen stir fry see note in intro). 3 teaspoons sweet chili sauce. 1 teaspoon reduced sodium soy sauce. cooking spray. coriander leaves (fresh to serve).

Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside. Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork. Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside. preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour. Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.

prawns. dried chilies. chili flakes. ground coriander. egg noodles. olive oil. vegetables. sweet chili sauce. reduced sodium soy sauce. cooking spray. coriander leaves.

http://www.food.com/recipe/chilli-and-coriander-prawns-444695

Mixed Grains Risotto With Kale, Walnuts and Black Quinoa

1 generous bunch black or curly kale (about 3/4 pound). 6 to 7 cups well seasoned chicken stock or vegetable stock. 2 tablespoons extra virgin olive oil. 1/2 cup minced onion. Salt to taste. 23 cup Arborio rice. 1 to 2 garlic cloves (to taste), minced. 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc. 3 cups cooked black quinoa. 1/2 cup chopped walnuts. Freshly ground pepper to taste. 1/2 cup freshly grated Parmesan cheese (2 ounces).

Stem the kale and wash in 2 rinses of water. Stack the leaves and cut crosswise in slivers. You will have 6 to 8 cups slivered kale, depending on the type you use (it will cook down). Set aside. Bring the stock to a simmer in a saucepan, with a ladle nearby or in the pot. Make sure that the stock is well seasoned. Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown. Stir in the rice and the garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry, for 10 minutes. Stir in the kale and continue to add stock by the ladleful and stir the rice for another 10 to 15 minutes, or until the rice is just tender all the way through but still chewy (al dente) and the kale is tender. Add freshly ground pepper, taste and adjust seasoning. Add another ladleful of stock to the rice. Stir in the quinoa and walnuts and stir together for a minute, then add the Parmesan and remove from the heat. The mixture should be creamy (stir for a few more minutes if it is watery or add more stock if it the mixture is dry). Serve right away in wide soup bowls or on plates.

kale. vegetable stock. extra virgin olive oil. onions. salt. arborio rice. garlic cloves. dry white wine. black quinoa. walnuts. fresh ground pepper. parmesan cheese.

http://cooking.nytimes.com/recipes/1015776

Homemade Red Enchilada Sauce

2 Tablespoons Vegetable Or Canola Oil. 2 Tablespoons Flour. 4 Tablespoons Chili Powder (good Quality). 1/2 teaspoons Garlic Powder. 1/2 teaspoons Salt. 1/4 teaspoons Ground Cumin. 1/4 teaspoons Oregano. 2 cups Chicken Broth.

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an airtight container for up to two weeks.

canola oil. flour. chili powder. garlic powder. salt. ground cumin. oregano. chicken broth.

http://tastykitchen.com/recipes/condiments/homemade-red-enchilada-sauce/

Cinnamon Swirl Bread

12 cup shortening. 1 cup sugar. 2 eggs. 1 teaspoon vanilla. 1 cup sour cream. 14 cup milk. 2 cups sifted flour. 1 12 teaspoons baking powder. 1 teaspoon baking soda. 12 teaspoon salt. 14 cup sugar. 2 teaspoons ground cinnamon. 1 12 teaspoons orange peel.

Cream together shortening and sugar. Beat in eggs and vanilla. Blend in sour cream and milk. Combine dry ingredients and add to creamed mixture. Spread 1/2 batter in greased 9x5x3 pan. Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon. Top with remaining batter. Gently swirl with knife. Sprinkle with remaining tablespoon of cinnamon mixture. Bake at 350 degrees for 45 minutes.

shortening. sugar. eggs. vanilla. sour cream. milk. sifted flour. baking powder. baking soda. salt. sugar. ground cinnamon. orange peel.

http://www.food.com/recipe/cinnamon-swirl-bread-351967

Mexican Guacamole Bruschettas

12 orange, juice from (about 3 tbls.). 2 tablespoons lime juice. 2 avocados, chopped. 2 small tomatoes, roasted, diced (slice and roast for about 15 minutes in 400*F. oven-or use fresh tomatoes if you like). 14-1 jalapeno pepper, seeded, ribs removed, finely chopped (depending on how much heat you want). 14 cup red onion, finely diced. 14 cup cilantro, chopped. 12 teaspoon salt. 14 teaspoon fresh ground black pepper. 1 loaf wheat French bread, sliced into 1/2 thick rounds (or whole grain, or use baguette). 1 garlic clove. 2 tablespoons olive oil.

Pre-heat the oven to 400*F. Squeeze juice from the orange and lime into a bowl. Scoop out avocado and chop, then add to bowl. Chop the tomatoes, jalapeno pepper, onion, and cilantro. Fold into the avocado mix. Add salt and pepper. Mix well. Arrange bread slices on a baking sheet and bake in the oven on one side for 3 minutes. Flip and toast on the other side for 3 minutes. Remove toasted bread from the oven and rub with a clove of garlic (works best if you cut the clove in half or some off the top). Brush the tops of each bread slice with olive oil. Set aside. Place 2 tablespoons of the guacamole mixture onto garlic toasts and serve. Enjoy!

oranges. lime juice. avocados. tomatoes. jalapeno pepper. red onions. cilantro. salt. fresh ground black pepper. French bread. garlic clove. olive oil.

http://www.food.com/recipe/mexican-guacamole-bruschettas-407644

Fresh Herbed Potatoes

2 large white potatoes. 2 large red potatoes. 2 tablespoons fresh chives, chopped (or 1Tbsp dried chives). 1 tablespoon fresh basil, chopped (1 tp dried). 1 tablespoon fresh tarragon, chopped (1 tsp dried). 1 tablespoon fresh oregano, chopped (1 tsp dried). 1 teaspoon pepper. 1 teaspoon seasoning salt. 1 teaspoon garlic powder. 12 teaspoon paprika. 14 cup olive oil (Omit if doing the potatoes in a steamer bag.) (optional).

Wash the potatoes, but don't peel. Cut into bite sized chunks. Preheat oven to 400F. Add all ingredients in a roasting pan and mix so that potatoes are coated evenly. Bake covered for about 45 minutes or until potatoes are soft. (If steaming, I did them for about 15 minutes. Let bag sit in microwave for about 3 minutes before opening the door. Be careful opening the bag, the steam is very hot!

white potatoes. red potatoes. fresh chives. fresh basil. fresh tarragon. fresh oregano. pepper. seasoning salt. garlic powder. paprika. olive oil.

http://www.food.com/recipe/fresh-herbed-potatoes-315194

Chipotle Caramelized Onion and Mushroom Burgers (Paleo)

4 Tablespoons Butter, Grass-fed If Possible, Divided. 2 whole Really Large Onions (Double This Amount If They Are Smallish), Peeled And Sliced 1/4-inch Thick. 10 ounces, weight Button Mushrooms, Stems Removed And Sliced Into 1/4-inch Pieces. 1 whole Chipotle Pepper From A Can Of Chipotles In Adobo Sauce, Seeded And Minced (add Another Pepper If You Want It Spicier). 1 whole Avocado (peeled, Pitted And Sliced). Salt To Taste. 1- 1/2 pound Ground Beef, Organic And Grass-fed If Possible. 1/2 teaspoons Sea Salt. 1/2 teaspoons Black Pepper. 1 Tablespoon Worcesterchire Sauce.

Start the topping by bringing half of the butter to medium-high heat in a large saute pan or skillet (use one with a lid because youll need it in a few minutes). Add the onions and a generous pinch of salt. Yes, it looks like an obscene amount of onions, but they cook down quite a bit. Dont freak out. Cook the onions until they become soft, then reduce heat to medium-low, cover, and cook for about 30-35 minutes, stirring occasionally, until onions are golden brown and very, very soft. Add the remaining half of the butter, the sliced mushrooms, and the minced chipotle peppers. Cover and cook for another 10-12 minutes until the mushrooms are cooked and the onions are a deep caramel brown color. Taste the mixture. If you want it spicier, then add another chipotle or some hot sauce. While the onions are doing their thing, add the salt, black pepper, and Worcestershire to the ground beef, mixing gently with your fingers. Dont squish it in your hands or youll end up with mushy burgers. Divide meat into six sections and form wide, flat patties. (Or make them whatever thickness you prefer. I like my patties thinner.) Let the meat patties rest at room temperature while your grill or stove top grill pan heats up to medium-high heat. Once hot add the patties onto the grill/grill pan. Grill meat for about 8-12 minutes total, flipping once, until no longer pink inside. Plate the burgers. Top each with some of the onion-mushroom mixture and a few slices of avocado.

butter. onions. button mushrooms. chipotle chile in adobo. avocado. salt. ground beef. sea salt. black pepper. Worcestershire sauce.

http://tastykitchen.com/recipes/special-dietary-needs/chipotle-caramelized-onion-and-mushroom-burgers-paleo/

Paul's Vegetarian Chili

2 tablespoons olive oil. 1 medium yellow onion, diced. 1 red bell pepper, chopped. 2 minced garlic cloves. 2 -3 serrano peppers or 2 -3 jalapeno peppers, stemmed, seeded, and minced. 1 medium zucchini, stemmed, trimmed, and diced. 2 (15 1/4 ounce) cans sweet corn. 2 -4 portabella mushrooms, stemmed, wiped clean, and cubed. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 14 teaspoons salt. 14 teaspoon cayenne. 1 (14 1/2 ounce) can diced tomatoes or 3 tomatoes, skinned, seeded, and diced. 2 (15 ounce) cans black beans. 1 (15 ounce) can tomato sauce. 1 cup vegetable stock or 1 cup water. 14 cup chopped fresh cilantro.

In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeno) peppers, and cook, stirring, until soft (about 3 minutes). Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes), Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec). Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from heat and stir in cilantro. Serve over brown rice and top with sour cream and avocado.

olive oil. yellow onion. red bell pepper. minced garlic cloves. serrano peppers. zucchini. sweet corn. portabella mushrooms. chili powder. ground cumin. salt. cayenne. diced tomatoes. black beans. tomato sauce. vegetable stock. fresh cilantro.

http://www.food.com/recipe/pauls-vegetarian-chili-345162

Easy Brownie Mix Cookies

1 (19.8 ounce) package brownie mix. 1/4 cup all-purpose flour. 1/4 cup vegetable oil. 3 tablespoons water. 2 eggs. 1 cup semisweet chocolate chips.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Combine brownie mix, flour, oil, water, eggs, and chocolate chips in a large bowl. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake in preheated oven until cookies are just set, about 9 minutes. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.

brownie mix. all - purpose flour. vegetable oil. water. eggs. semi - sweet chocolate chips.

http://allrecipes.com/recipe/easy-brownie-mix-cookies/

Easy and Delicious Vegetarian Soup (Pasta E Fagioli)

2 tablespoons olive oil. 1 small white onion, chopped. 3 garlic cloves, minced. 2 (19 ounce) cans cannellini beans, undrained. 1 (26 ounce) jar cheese pasta sauce. 1 12 lbs veggie crumbles, i use boca brand (equivalent to 1-1/2 lbs ground beef). 12-34 cup grated pecorino romano cheese. 12 ounces ditalini, reserving liquid, cooked according to package directions or 12 ounces shell pasta, reserving liquid, cooked accoding to package directions.

Saute onion in oil in large pot until soft. Add garlic and saute few more minutes. Add beans with their liquid. Add jarred pasta sauce and simmer while cooking pasta. When pasta is done, add Boca Crumbles to sauce & bean mixture then add drained pasta and cheese, reserving pasta cooking liquid. Let sit for a half an hour and add reserved pasta cooking liquid to thin to desired consitstency. Will get better and thicker as it sits. Serve with more cheese for garnish.

olive oil. white onion. garlic cloves. cannellini beans. cheese pasta sauce. veggie crumbles. pecorino romano cheese. ditalini.

http://www.food.com/recipe/easy-and-delicious-vegetarian-soup-pasta-e-fagioli-189986

Chocolate & Caramel Squares

1/2 cups Butter. 1/2 cups Sugar. 2 Tablespoons Light Corn Syrup. 14 ounces, fluid Sweetened, Condensed Milk. 12 ounces, weight Semi-sweet Chocolate (like Chocolate Chips), Divided. 1/2 cups Broken Pretzel Pieces. 1/2 cups Mini Marshmallows.

For the caramel: Combine the butter, sugar, corn syrup and condensed milk in a saucepan over medium heat. Whisk until butter is melted and ingredients are one. Increase heat and bring to a boil, whisking constantly. Reduce heat a bit and keep the mixture simmering until it darkens and thickens. Remove from heat. For the squares: I happen to have a Wilton Brownie 24-Square Pan, which I love, love, love and use for all kinds of things. So that is what I used for these. If you do not have that or something similar you feel would work, you can simply make this in an 8x8 pan lined with parchment paper, then cut apart once completely cooled. Melt 9 ounces (3/4 of the bag) of the chocolate in your microwave for about a minute, stir until smooth (depending on the strength of your microwave, you may need to put it in for an additional 15-30 seconds after stirring). If using a squares pan: Coat the bottom of each square with the melted chocolate. First, tap the pan on the counter a couple of times to help spread the chocolate evenly, then use a toothpick to swirl chocolate around to cover the bottoms fully. Place a couple small pieces of broken pretzels over each square. Place pan in your freezer for 10 minutes to allow it to quick cool and harden. Pour a caramel layer over each square (as much as you would like, I had about 1/2 cup left over that I saved for another use). Place a few pretzel pieces and a couple of marshmallows in each square, pushing them down gently into the caramel a bit, then repeat the quick-cool freezer process. Melt remaining chocolate and drizzle over each square. Chill until completely set, pop out the squares and serve. If using an 8x8 pan: Line your pan with parchment paper. Coat the bottom of your pan with the melted chocolate, using a spatula to swirl chocolate around to cover the bottom fully. Scatter broken pretzels pieces over top each of the chocolate. Place pan in your freezer for 10 minutes to allow it to quickly cool and harden. Pour the caramel layer over top then scatter some additional pretzel pieces and mini marshmallows over top, pushing them down gently into the caramel a bit, then repeat the quick-cool freezer process. Melt remaining chocolate and drizzle over top. Chill until completely set. Cut into squares. For the pan method, you may want to use a bit more broken pretzel pieces and mini marshmallows, since there is more room. Caramel recipe from Annies Eats. Note: I made 2 batches of this. One with the caramel in this recipe and one with my standard caramel. I found that my standard caramel began to lose its form a bit when allowed to stay at room temperature. See the related blog post for my standard caramel. If you use the standard caramel, I suggest you keep the candy in the refrigerator.

butter. sugar. light corn syrup. semisweet chocolate. broken pretzels. mini marshmallows.

http://tastykitchen.com/recipes/desserts/chocolate-caramel-squares/

Bacon Cheddar Ranch Stuffed Baked Potatoes

5 medium russet potatoes, baked. 12 cup butter, softened. 2 cups shredded cheddar cheese. 1 cup sour cream. 2 (1 ounce) envelopes ranch dressing mix. 4 -6 green onions, sliced. 12 ounces applewood smoked bacon, cooked and crumbled. 2 large garlic cloves, minced.

Cut each potato in half lengthwise; scoop out the pulp into a large mixing bowl, leaving a thin shell. Stir butter into the pulp. Stir in all the other ingredients until evenly distributed. Spoon into potato shells. Place on a baking sheet. Bake at 375 degrees for 20 minutes or until heated through.

russet potatoes. butter. shredded cheddar cheese. sour cream. ranch dressing mix. green onions. smoked bacon. garlic cloves.

http://www.food.com/recipe/bacon-cheddar-ranch-stuffed-baked-potatoes-232132

Monique's Quickest Key Lime Pie Recipe

2 pie crusts, baked. 1 (14 ounce) can sweetened condensed milk. 12 cup key limes (about 4 limes) or 12 cup lime juice (about 4 limes). 2 cups heavy cream.

Whip the heavy cream in a blender until a whipped cream consistency. Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth. Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream. Put it in the freezer for about 30 minutes or the fridge for an hour. Enjoy!

pie crusts. sweetened condensed milk. key limes. heavy cream.

http://www.food.com/recipe/moniques-quickest-key-lime-pie-recipe-246218

Simple Penne Alla Vodka

1 onion, chopped. 4 ounces prosciutto, chopped. 1 tablespoon extra virgin olive oil. 1 tablespoon butter. 12 cup vodka. 1 (15 ounce) can tomato puree. 18-12 teaspoon crushed red pepper flakes (depending how spicy you like things) or 18-12 teaspoon sambal oelek (depending how spicy you like things). 12 cup heavy cream. 12 teaspoon salt. 12-34 cup parmesan cheese, grated. 34-1 lb penne, cooked (again, depending on how "saucy" you like your pasta).

Saute the onion in the combined butter and olive oil until translucent. Add the prosciutto and saute an additional 2 minutes. Add vodka and cook on high heat for 4 minutes. Add tomato puree and red pepper and simmer for 5 minutes. Add cream and simmer for an additional 1 minute. Salt to taste. Toss with hot cooked penne and Parmesan cheese. Serve extra Parmesan on the table if desired.

onion. prosciutto. extra virgin olive oil. butter. vodka. tomato puree. crushed red pepper flakes. heavy cream. salt. parmesan cheese. penne.

http://www.food.com/recipe/simple-penne-alla-vodka-188400

Vanilla Squares

1/2 cups Butter. 3 whole Eggs, Divided. 1 box Yellow Cake Mix (18 Ounce Box). 8 ounces, weight Cream Cheese. 1 pound Powdered Sugar. 2 Tablespoons Vanilla.

Melt butter, then add 1 egg and the dry cake mix. Mix together and press into a greased 9x13 pan. Mix cream cheese, powdered sugar, 2 eggs and the vanilla. Pour on top of crust. Cook at 300 degrees for 1 hour.

butter. eggs. cream cheese. powdered sugar. vanilla.

http://tastykitchen.com/recipes/desserts/vanilla-squares/

Mint Chocolate Chip Cheesecake

1 (18 1/4 ounce) packageduncan hines devil's food cake mix. 14 cup vegetable oil. 24 ounces Philadelphia Cream Cheese (3 packages). 23 cup sugar. 2 teaspoons mint extract or 2 teaspoons peppermint extract. 6 -8 drops green food coloring (optional). 4 large eggs. 14 cup flour, scant. 1 12 cups miniature chocolate chips. 6 ounces semisweet chocolate. 12 tablespoon corn syrup or 12 tablespoon butter or 12 tablespoon shortening.

Gather refrigerated ingredients on the counter to bring to room temperature. Heat oven to 350 degrees F. Mix together the cake mix and oil. Press on the bottom of a 9" springform pan. Bake for about 10 minutes or until set. (if making cupcakes, bake for only a couple minutes and press into liners lightly). Set aside. Turn down oven to 275 degrees F. Place a pan half filled with water on the lowest rack. Beat cream cheese until fluffy on lowest speed. Gradually incorporate sugar, extract, and food coloring. One at a time, add the eggs, beating after each addition. Beat in flour until incorporated and stir in chocolate chips. Pour batter into cheesecake pan. Drop the pan on the table repeatedly to release air bubbles and draw a sharp knife around in the batter to draw up air bubbles. Bake for about an hour (if cupcake-sized, check after about 30 minutes). Do NOT open the oven door until the end of baking. To check if done, carefully move the pan. If the sides look firm and the center wobbles, the cheesecake is done. Turn off the oven heat and leave the cheesecake in the oven to cool with the door propped open. After an hour or so, let the cheesecake cool on the counter. When the sides of the pan are cool, put the cheesecake in the refrigerator. Do NOT cover the cheesecake (condensation will gather and drop water on top). A full-size cheesecake will be chilled enough to eat the next day, cupcakes can be eaten the same day once chilled. To decorate, melt the chocolate and mix with the corn syrup. Place inside a plastic bag, and cut a tiny hole into the corner of the bag. Pipe onto the cheesecake. To cut, run a sharp knife under hot water and wipe dry. Do this each time you cut a slice to get clean slices.

devil's food cake mix. vegetable oil. Philadelphia Cream Cheese. sugar. mint extract. green food coloring. eggs. flour. miniature chocolate chips. semisweet chocolate. corn syrup.

http://www.food.com/recipe/mint-chocolate-chip-cheesecake-273376

Ultimate Veggie Sandwich

1 whole Everything Bagel Thin. 2 Tablespoons Low Fat Canned Refried Beans. 1 Tablespoon Chopped Roasted Red Pepper. 2 dashes Vegetable Seasoning Blend. 1/4 cups Thinly Sliced Red Onion. 3 whole Large Spinach Leaves. 1 slice Swiss Cheese (or Other Strong White Cheese). 1/4 whole Avocado, Mashed. 1/2 whole Vine Ripe Tomato, Sliced. 1/4 whole Cucumber, Sliced.

Note: You may layer the ingredients as you wish. However, if you follow my method things stay in place a bit better. Cut your bagel in half sandwich style, toast according to your preferred method and open it up on your work surface. Mix roasted red pepper into refried beans and spread mixture on the bottom half of the toasted bagel thin. Sprinkle lightly with vegetable seasoning. Top with onion slices, spinach, and cheese slice. Spread mashed avocado on the other half of the bagel thin, sprinkle lightly with vegetable seasoning, then top with tomato slices, and then cucumber slices. Place halves together and enjoy. Nutrition Info per 1 sandwich: 279 calories, 9.5 g fat, 12 g protein, 33 g carbohydrates, 7 g fiber

refried beans. roasted red peppers. vegetable seasoning. red onions. spinach leaves. swiss cheese. avocado. tomatoes. cucumber.

http://tastykitchen.com/recipes/main-courses/ultimate-veggie-sandwich/

Snow Ice Cream

1 container Clean Snow (heaping 9x13" Pan). 1 Tablespoon Vanilla. 1 can (14 Oz) Sweetened Condensed Milk.

Before you begin, get out a 14 ounce can of sweetened condensed milk, your measuring spoon, and your bottle of vanilla. Youll wanna have it handy when you bring your snow in, cause ya gotta work fast when making snow ice cream! Collect a lot of CLEAN snow from outside. I set a 9X13 foil pan outside in a safe place while its still snowing to catch my snow. Make sure your pan is heaping full of snow. Once you have collected your clean snow, run back inside and grab your can of sweetened condensed milk and your vanilla and get to work. Pour half of the can of sweetened condensed milk evenly over the pan of snow, stirring the whole time. Stir in 1 tablespoon of vanilla. Lastly, stir in the remaining half of the sweetened condensed milk until ingredients are evenly distributed. Spoon ice cream into bowls and serve immediately.

vanilla. sweetened condensed milk.

http://tastykitchen.com/recipes/desserts/snow-ice-cream-2/

Buttercream Candy Balls

8 ounces cream cheese, softened. 2 lbs powdered sugar. 2 teaspoons vanilla extract. 12 lb butter. 12 lb milk chocolate, coating.

Blend cream cheese, powdered sugar, vanilla and butter. Roll into small balls, melt chocolate coating in double boiler, over simmering water. Dip balls into coating to cover and set on waxed paper to dry.

cream cheese. powdered sugar. vanilla extract. butter. milk chocolate.

http://www.food.com/recipe/buttercream-candy-balls-125518

Garlic Snow Peas

2 cups fresh snow peas (washed, dried, and trimmed). 1 -2 tablespoon sesame oil. 3 minced garlic cloves. salt & pepper.

Heat wok on medium-hi heat . Add oil get it hot, dump in peas. About 1 minute after stir frying add garlic and seasoning. Quick fry just till bright green and still crisp. Cooking time is an estimate -- do not over cook or they will turn a dull green and go limp. Remove and serve while still hot.

fresh snow peas. sesame oil. minced garlic cloves. salt & pepper.

http://www.food.com/recipe/garlic-snow-peas-152251

Crispy Baked Chicken

12 cup cornmeal. 12 cup all-purpose flour. 1 12 teaspoons salt. 1 12 teaspoons chili powder. 12 teaspoon dried oregano. 14 teaspoon pepper. 1 broiler-fryer chicken, cut up. 12 cup milk. 13 cup butter, melted.

Combine the first six ingredients to make cornmeal mixture. Dip chicken in the milk then in the cornmeal mixture. Place in a greased 13inch x 9inch x 2inch baking pan. Drizzle with butter. Bake uncovered at 375* for 50-55 minutes or until juices run clear.

cornmeal. all - purpose flour. salt. chili powder. dried oregano. pepper. broiler - fryer chicken. milk. butter.

http://www.food.com/recipe/crispy-baked-chicken-261898

Raisin Bread III

2 cups milk. 1 (.25 ounce) package active dry yeast. 1/4 cup warm water (110 degrees F/45 degrees C). 2 tablespoons white sugar. 1 1/2 tablespoons shortening. 2 1/2 teaspoons salt. 6 cups all-purpose flour. 2 cups raisins.

Scald milk. Soften yeast in warm water; let stand 5 minutes. Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour. Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes. Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour. Punch down, cover, and let rise again until almost doubled in bulk. Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes. Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour. Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.

milk. active dry yeast. warm water. white sugar. shortening. salt. all - purpose flour. raisins.

http://allrecipes.com/recipe/raisin-bread-iii/

Mango-Spiced Steak Skewers

1/4 cup Dijon mustard. 1/4 cup honey. 1/4 cup mango preserves. 1/2 cup apple juice. 1/4 cup teriyaki sauce. 1 tablespoon honey. 1/2 cup mango preserves. 1 clove garlic, minced. 1 teaspoon cayenne pepper. 1 teaspoon kosher salt. 1/2 teaspoon ground black pepper. 2 tablespoons olive oil. 1 pound flank steak, sliced across the grain 3/8-inch thick. 10 bamboo skewers, soaked in water for 20 minutes.

Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango preserves in a small bowl to make a dipping sauce; set aside. Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and black pepper in a bowl until blended. Add sliced flank steak and toss to coat. Set aside to marinate 10 minutes. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove the steak from the marinade, and discard the remaining marinade. Thread the steak strips onto the soaked skewers. Cook on the preheated grill to desired degree of doneness, about 1 minute on each side for medium. Serve accompanied by the Dijon dipping sauce.

Dijon mustard. honey. preserves. apple juice. teriyaki sauce. honey. preserves. garlic clove. cayenne pepper. kosher salt. ground black pepper. olive oil. flank steaks. bamboo skewers.

http://allrecipes.com/recipe/mango-spiced-steak-skewers/

Chewy Choco-Chip Cookies

2 cups all-purpose flour. 2 tablespoons all-purpose flour. 12 teaspoon baking soda. 12 teaspoon salt. 12 tablespoons unsalted butter, melted and cooled. 1 cup packed brown sugar. 12 cup granulated sugar. 1 large egg. 1 egg yolk. 2 teaspoons vanilla extract. 1 12 cups semi-sweet chocolate chips.

Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper. Place flour, baking soda and salt in a mixing bowl; whisk to combine; set aside. In a large mixing bowl, beat butter and sugars, mixing until thoroughly blended. Beat in egg, egg yolk and vanilla extract. Add dry ingredients and beat at low speed with electric mixer just until combined. Stir in chocolate chips. Bake for 10 minutes or until golden brown.

all - purpose flour. all - purpose flour. baking soda. salt. unsalted butter. brown sugar. granulated sugar. egg. egg yolk. vanilla extract. semi - sweet chocolate chips.

http://www.food.com/recipe/chewy-choco-chip-cookies-18261

Grandmas Sloppy Joes

2 lbs hamburger. 1 onion, diced. 2 (8 ounce) cans tomato sauce. 2 -3 tablespoons Worcestershire sauce. 1 tablespoon brown sugar. 1 teaspoon vinegar. 12 cup catsup. 2 teaspoons chili powder. salt and pepper. 12 teaspoon mustard (optional).

Brown hamburger and onion. Drain out grease. Add the rest of the ingredients and simmer 15-20 minutes with lid.

hamburger. onion. tomato sauce. Worcestershire sauce. brown sugar. vinegar. catsup. chili powder. salt and pepper. mustard.

http://www.food.com/recipe/grandmas-sloppy-joes-32522

Eggs In a Basket

1 slice white bread. 1 egg. 1 tablespoon melted butter or 1 tablespoon oleo. 1 pinch salt. 1 pinch pepper.

Remove the crust from each slice of bread. Lightly brush each slice of bread on both sides with the melted butter. In a large cup muffin pan, place and mould each slice of bread in individual cups. Break a fresh egg in each muffin cup. Add a pinch of salt and pepper to each egg cup. Add a dab of cold butter (or oleo) on top of each egg cup. Place in a pre-heated 350 degree oven until the eggs are done to your liking. Once the eggs are done, remove from oven let cool for a couple of minutes. Remove the egg baskets from the muffin pan and serve hot with your other favorite Easter foods.

white bread. egg. oleo. salt. pepper.

http://www.food.com/recipe/eggs-in-a-basket-31162

Allioli

4 large garlic cloves, smashed to a paste with a little salt. 2 egg yolks. 1 cup extra-virgin olive oil. Salt and pepper.

Put garlic paste and egg yolks in a mixing bowl and whisk together. Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken. (Caution: Adding oil too quickly may cause the sauce to curdle.) When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary. The consistency should be like whipped cream, but not too stiff. Season with salt and pepper. Refrigerate for up to several hours. Sauce tastes best the day it is made.

garlic cloves. egg yolks. olive oil. salt and pepper.

http://cooking.nytimes.com/recipes/1016155

Spinach Cornbread Stuffed Pork Loin

4 Tablespoons Butter. 1/2 cups Sweet Yellow Onion, Chopped. 1 teaspoon Minced Garlic. 1/2 teaspoons Salt. 1/4 teaspoons Black Pepper. 2- 1/4 cups Prepared Or Leftover Cornbread. 1 cup Frozen Spinach, Thawed And Drained. 1 Egg. 3 pounds Pork Loin. 3/4 teaspoons Salt. 1/2 teaspoons Black Pepper. 6 ounces, weight Center Cut Bacon Strips. 1 Large Yellow Onion, Sliced.

1. Melt butter in a saucepan over medium heat. Add the onion, garlic, salt and pepper. Gently cook until tender, approximately 5 minutes. 2. Crumble the cornbread into a large mixing bowl. Add the onion/butter mixture, drained spinach and egg. Stir to combine. Set aside. 3. To prepare the loin for stuffing, begin with the loin lying flat on a cutting board and your hand on top. Using a very sharp knife, begin cutting an incision about 1/3 of the way up the height of the loin and run your knife down the entire length of the meat leaving about 1/2 inch of the loin uncut in the back. Unroll the loin along your incision. You should now have one part that is 1/2 the thickness of the other. From the interior of the cut loin, begin repeating the process on the thicker side. This will allow you to unfold the meat again to an even thickness that is now 1/3 the thickness of the original. To better visualize what I am describing, think of folding a piece of paper lengthwise into thirds. This is exactly how you are preparing you loin to fold up. You can also search online for how to butterfly a pork loin for videos. 4. Sprinkle the interior, cut sides of the loin with salt and pepper. Cover the interior with the prepared stuffing, using your hands to press it down. 5. Fold the loin back together, pressing down as you go to get a tight roll. 6. On a large piece of plastic wrap, lay the bacon strips out. Place the rolled loin on top of the strips. Fold the bacon over the loin and then tightly wrap with plastic. 7. Place the loin in the refrigerator for at least 1 hour. When ready to cook, remove it from the refrigerator and allow it to come to room temperature for 20 minutes on the counter. Preheat oven to 350 F. 8. In a large roasting pan, place sliced onion in a bed so that it will cover the entire bottom of the loin while its cooking. Place the loin on top of the onions, with the bacon seam side down. 9. Tightly cover the roasting pan with foil. 10. Cook the loin for 1 hour, covered. After 1 hour, remove the foil and allow the bacon to crisp cooking for another 20 minutes or so. 11. Check the internal temperature of the loin. When it has reached 165 F, remove it from the oven, cover it with a clean sheet of foil and allow it to rest in the pan for 20 minutes.

butter. yellow sweet onions. garlic. salt. black pepper. cornbread. frozen spinach. egg. pork loin. salt. black pepper. yellow onion.

http://tastykitchen.com/recipes/main-courses/spinach-cornbread-stuffed-pork-loin/

Czech Sauerkraut Soup

1 (15 ounce) can sauerkraut (drained). 5 -6 medium potatoes (cut it into small pieces). 12 onion (chopped). 1 teaspoon caraway seed. salt. pepper. 2 tablespoons sour cream. 12 Polish kielbasa (cut into small pieces). 1 tablespoon vinegar.

Put the onions into the saucepan with the little bit of oil and cook over low heat until lightly yellowed do not brown. Add water and potatoes with salt and caraway seed. Let it cook for few minutes then add sauerkraut and polish kielbasa. Let it cook for at least 20 minutes or until potatoes are soft. Then add some sour cream, pepper and vinegar if needed.

sauerkraut. potatoes. onions. caraway seeds. salt. pepper. sour cream. Polish kielbasa. vinegar.

http://www.food.com/recipe/czech-sauerkraut-soup-268448

Sauerkraut Balls Baked

1 (24 ounce) package sauerkraut. 2 -3 tablespoons hot sauce. 1 (8 ounce) package cream cheese. 12 cup onion. 2 lbs sausage. 4 tablespoons breadcrumbs. 34 cup breadcrumbs. 4 tablespoons parsley. 2 tablespoons prepared mustard. garlic clove. 12 teaspoon pepper. 12 cup flour. egg. 34 cup milk.

Cook sausage in a skillet,drain and remove. Brown onion and garlic until lightly golden.Set aside and let cool. In a separate bowl, mix sauerkraut and cream cheese at room tempture. Then add the parsley,mustard and pepper mixing well.After cooling add the sausage,onion and garlic to the kraut mixture.Let the mixture set over night,the longer the better. In a shallow bowl beat eggs and milk together.In a bowl next to the milk and egg bath. Mix the bread crumbs and flour together in a food processor or blender to get them very fine. Roll the kraut mixture into 1 inch balls. Dredge in the egg and milk bath, then roll in the bread crumbs. Bake at 425F for 15-20 minutes uncovered or until lightly browned. Bake Uncovered.This will make 50 large and 100 small balls.

sauerkraut. hot sauce. cream cheese. onions. sausage. breadcrumbs. breadcrumbs. parsley. prepared mustard. garlic cloves. pepper. flour. eggs. milk.

http://www.food.com/recipe/sauerkraut-balls-baked-266314

Corn Pudding with Basil

4 cups corn (from 6 ears). 1 cup packaged fresh basil leaves, torn. 3 tablespoons all-purpose flour. 1 tablespoon sugar. 1 cup milk. 1 cup heavy cream. 4 large eggs, lightly beaten.

Preheat oven to 350F with rack in middle. Butter a 2 1/2-quart shallow baking dish. Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined. Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.

corn. fresh basil leaves. all - purpose flour. sugar. milk. heavy cream. eggs.

http://www.epicurious.com/recipes/food/views/corn-pudding-with-basil-238977

Sweet Potato Gnocchi with Brown Butter and Sage

2 pounds Sweet Potatoes. 1 whole Egg, Lightly Beaten. 4 cups Flour. 10 leaves Sage, Chopped. 1/4 cups Parmesan Cheese, Grated. 1 teaspoon Kosher Salt. 1 teaspoon Black Pepper. 3 Tablespoons Butter. 10 leaves Sage, Whole.

Preheat oven to 350 degrees F. Pierce each potato with a fork several times and place all potatoes on a cookie sheet. Bake for about 1 hour or until soft and cooked through. Once cool, slice each potato open and scoop out the flesh into a large bowl. Add the egg and the flour, one cup at a time. Add the chopped sage leaves and Parmesan cheese. Mix well until dough becomes a ball. It should be moist but not stick too much to your fingers. If its too wet, add more flour. Turn dough out on a floured surface and knead for at least 5 minutes. Cut dough into 8 pieces and work each piece into a long 1 snake. Cut the snake into 1 pieces of dough and set aside on a cookie sheet. Continue this process until all dough is cut into small pieces. Bring a large pot of water to boil. Working in batches, boil the gnocchi until they float (5-7 minutes). Heat a skillet over medium high heat. Add the butter and stir until melted. Once butter begins to turn a light golden brown color (about 2 minutes), add the whole sage leaves and turn down the heat to low. Cook for another minute. Turn heat back up to medium high and add gnocchi. Toss to coat and cook for another 5-7 minutes until gnocchi is golden brown on at least one side. Top with fresh Parmesan and serve hot.

sweet potatoes. egg. flour. sage. parmesan cheese. kosher salt. black pepper. butter. sage.

http://tastykitchen.com/recipes/main-courses/sweet-potato-gnocchi-with-brown-butter-and-sage/

Sheila's Black Bean Soup

10 sun-dried tomatoes (not packed in oil). 1 cup boiling water. 1 12 cups onions, finely chopped. 3 garlic cloves, minced. 1 jalapeno pepper, seeds & membrane removed, minced. 2 tablespoons vegetable oil. 1 teaspoon cumin. 13 cup water. 1 (28 ounce) can tomatoes (I like to give them a quick zap in the food processor to get rid of the chunks...your preference.). 2 (16 ounce) cans black beans, undrained. 14 cup fresh cilantro, chopped. sour cream.

Cover the sundried tomatoes with the boiling water and set aside. In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft. Add the cumin, 1/3 cup water and tomatoes. (Break up large chunks if you haven't already zapped them. ). Bring to a boil. Cover and simmer over low heat for 5 minute. Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking. Drain and chop the sundried tomatoes and add to soup. Cook 5-10 minutes longer. Stir in cilantro and remove from heat. Puree half the soup in food processor or blender and return to pot. If soup is too thick, add some water or tomato juice if you prefer. Serve with a dollop of sour cream.

sun - dried tomatoes. boiling water. onions. garlic cloves. jalapeno pepper. vegetable oil. cumin. water. tomatoes. black beans. fresh cilantro. sour cream.

http://www.food.com/recipe/sheilas-black-bean-soup-101971

Big D's Chocolate Strawberry Shortcake

1/2 pound fresh strawberries, hulled and halved. 2 tablespoons white sugar. 2 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon salt. 2 cups white sugar. 1 cup butter, softened. 1/3 cup vegetable oil. 2 eggs. 1/2 teaspoon vanilla extract. 1 1/2 cups milk. 3/4 cup brewed coffee. 1 quart heavy whipping cream. 1/4 cup confectioners' sugar. 2 tablespoons white sugar.

Toss strawberry halves and 2 tablespoons white sugar in a bowl and refrigerate while preparing remaining ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round baking pans. Mix flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat 2 cups white sugar, butter, vegetable oil, eggs, and vanilla extract in a large bowl until creamy. Mix flour mixture into butter mixture until just combined. Stir in milk and coffee until batter is well blended; pour batter into prepared baking pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Beat heavy whipping cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar and remaining 2 tablespoons white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Spread half the whipped cream over one completely cooled cake. Layer half the strawberries on top and place the second cake on top. Spread the remaining whipped cream over the entire cake and decorate with the remaining strawberries.

fresh strawberries. white sugar. all - purpose flour. unsweetened cocoa powder. baking soda. baking powder. salt. white sugar. butter. vegetable oil. eggs. vanilla extract. milk. brewed coffee. heavy whipping cream. confectioners' sugar. white sugar.

http://allrecipes.com/recipe/big-ds-chocolate-strawberry-shortcake/

Yummy Scrummy Braised Beef With Red Wine and Cranberry

1 kg braising steak. 2 tablespoons flour. 3 tablespoons oil. 3 onions, thinly sliced. 300 ml red wine. 300 ml stock. 14 cup cranberry sauce.

Cut the steak into bite size pieces and tip into a large food bag with the flour and some salt and pepper. Give the bag a good shake, making sure the beef is well coated. Heat 2 tbsp oil in a large pan. Add the beef and fry until evenly browned. Remove to a plate. You can do this in two batches if you prefer. Heat 1 tbsp of oil in the pan and add the onions. Fry for 5 minutes until they're slightly brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring well to scrape up the juices. Season with salt and pepper. NOTE: I only add pepper at this stage because my stock is pretty salty. Reduce the heat, cover tightly with a lid and cook at a gentle simmer for one and a half hours until the beef is tender. Stir in the cranberry sauce and adjust the seasoning if necessary. Simmer it for a few minutes and serve with a huge dollop of creamy mashed potatoes. Happy Cooking!

steak. flour. oil. onions. red wine. stock. cranberry sauce.

http://www.food.com/recipe/yummy-scrummy-braised-beef-with-red-wine-and-cranberry-91265

Cheesy Hashbrown Casserole

2 (16 ounce) packages frozen cubed hash brown potatoes, thawed. 2 (10.5 ounce) cans cream of chicken soup. 1 (16 ounce) package shredded Cheddar cheese. 1 pint sour cream. 1/2 cup melted butter. 1/2 cup finely chopped onion. 1 teaspoon salt. 1/2 teaspoon ground black pepper. Topping:. 1 sleeve buttery round crackers (such as Ritz), crushed (optional). 1/2 cup melted butter (optional).

Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan. Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture. Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

frozen cubed hash brown potatoes. cream of chicken soup. shredded cheddar cheese. sour cream. butter. onions. salt. ground black pepper. cracker. butter.

http://allrecipes.com/recipe/cheesy-hashbrown-casserole/

Simply Pineapple Shake

14 cup 1% low-fat milk, cold (who would want it warm? lol). 2 cups vanilla ice cream (I used frozen vanilla yogurt). 1 (5 1/2 ounce) can unsweetened pineapple chunks, undrained. 14 teaspoon ground cinnamon.

In a blender, combine all the ingredients; cover and process untils smooth. Pour into chilled glasses and serve immediately.

1% low - fat milk. vanilla ice cream. unsweetened pineapple chunks. ground cinnamon.

http://www.food.com/recipe/simply-pineapple-shake-300688

Cinnamon-Swirl Bread

1 13 cups granulated sugar. 2 teaspoons ground cinnamon. 2 cups all-purpose flour. 1 tablespoon baking powder. 12 teaspoon salt. 1 beaten egg. 1 cup milk. 13 cup cooking oil.

Grease and flour a 9x5x3" loaf pan. Mix 1/3 cup sugar and cinnamon and set aside. In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar. Combine egg, milk and oil and add to flour mixture. Stir just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble. Bake in 350 oven for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing (I must confess, that's never happened--the bread is gone the same day).

granulated sugar. ground cinnamon. all - purpose flour. baking powder. salt. egg. milk. cooking oil.

http://www.food.com/recipe/cinnamon-swirl-bread-350823

Custom-Made Ice Cream Sandwich

1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon espresso. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup smooth peanut butter. 2 tablespoons strawberry jam. 3 tablespoons chopped maraschino cherries. 3 tablespoons chopped candied orange. 3 tablespoons chopped pistachios. 3 tablespoons chopped semisweet chocolate. 3 tablespoons smooth peanut butter. 1 small banana, diced. 1/4 cup mini marshmallows. 1/4 cup dulce de leche. 1/2 cup chopped malted milk balls. 2 tablespoons chocolate malted powder. 1/2 cup coarsely chopped semisweet chocolate. 2 teaspoon espresso powder. 1/2 cup coarsely chopped fresh raspberries. 2 tablespoons pureed and strained blackberries. 3 tablespoons fudge sauce. 1/4 cup crushed peppermint candies.

1. Preheat the oven to 350F. Lightly grease 2 baking sheets. 2. Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve. 3. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well. 4. Add the reserved dry ingredients and mix until just combined. 5. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula. 6. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely. Soften a 14-ounces container of vanilla ice cream in the refrigerator for about 30 minutes. Place the ice cream in a bowl and swirl in ingredients. You'll get the best results if you use a dinner knife to stir. Return the mixture to the freezer to harden, about 1 hour. Place a scoop of ice cream on the bottom cookie. Gently press a second cookie over the ice cream. For even more variations, pat chopped nuts, shaved chocolate, toasted coconut, chopped M&M's, or sprinkles onto the sides of the sandwiches. Or spread jam on the inside of the cookies for another layer of fl avor. Freeze until ready to serve. The ice cream variations and sandwiches are best eaten the day they are made.

all - purpose flour. unsweetened cocoa powder. baking powder. espresso. salt. unsalted butter. brown sugar. egg. vanilla extract. smooth peanut butter. strawberry jam. maraschino cherries. candied orange. pistachios. semisweet chocolate. smooth peanut butter. banana. mini marshmallows. dulce de leche. malted milk balls. chocolate. semisweet chocolate. espresso powder. fresh raspberries. blackberries. fudge sauce. peppermint candies.

http://www.epicurious.com/recipes/food/views/custom-made-ice-cream-sandwich-354889

Candy Cane Cookies - Sandra Lee

1 (17 1/2 ounce) box sugar cookie mix. 14 cup butter, melted. 1 egg. 13 cup cream cheese, softened. 12 cup all-purpose flour, plus additional for surface. red food coloring. 1 12 teaspoons peppermint extract.

Preheat oven to 325 degrees F. In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

sugar cookie mix. butter. egg. cream cheese. all - purpose flour. red food coloring. peppermint extract.

http://www.food.com/recipe/candy-cane-cookies-sandra-lee-404892

Fruit Cake (Fresh Fruit in the Shape of a Cake)

1 watermelon, seedless, medium-sized. 1 pineapple, peeled and chopped (or sliced). 1 quart strawberry, whole. 5 kiwi, peeled and sliced.

Lay watermelon on its side. With a large, non-serrated, sharp butcher knife, cut both ends off to form straight edges. Turn watermelon so that it is sitting flat-sides up and down. Carefully trim the rhind off, so it resembles the smooth, straight curve of a round cake. Arrange pineapple, strawberries and kiwi however you wish atop the cake and around the bottom. If it is being prepared ahead of time, leave the tops on the strawberries to preserve their freshness. Cover and refrigerate until ready to serve. The best way I found to serve it was for our guests to pluck their fruit of choice off the "cake" while I sliced chunks of watermelon as requested.

watermelon. pineapple. strawberries. kiwi.

http://www.food.com/recipe/fruit-cake-fresh-fruit-in-the-shape-of-a-cake-481466

Bratwurst Bake

6 bratwursts. 1 medium white onion. 1 apple. 1 teaspoon minced garlic. 1 teaspoon course black pepper.

Rub the defrosted brats with the garlic and leave it stuck to the brats. Lay the brats in the bottom of a foil lined pan, leave enough foil on the sides to tent it over the brats later. Quarter the onion and apple and spread the pieces out over the brats. Sprinkle the pepper over the whole thing and seal the foil over the top. Bake in a 350 oven for an hour.

bratwursts. white onion. apple. garlic. black pepper.

http://www.food.com/recipe/bratwurst-bake-156725

Pizza Potatoes

4 russet potatoes, at least 1-1/2 inches thick. 1 small onion, sliced (for topping). 28 ounces tomatoes, crushed. 1 medium onion, diced. 1 12 tablespoons garlic, crushed. 1 12 tablespoons oregano, dried. cayenne pepper or hot sauce, to taste. 15 ounces can cannellini beans. 13 cup lemon juice. 14 cup nutritional yeast. 2 tablespoons cornstarch.

Preheat your oven to 350 degrees F. Thoroughly wash the russet potatoes to remove all surface dirt. Scrub with a vegetable brush if necessary. For uniform baking it is important for each potato to be approximately the same thickness, but in no case should they be less than 1-1/2 inches thick. Hold a potato on its side and carefully slice the potato lengthwise into three equal width slices. Place each slice (12 total for the 4 potatoes used) on a large non-stick baking sheet and bake in the oven for about 40 minutes until the inner portions of the potatoes are soft and the cut surfaces are beginning to brown. While the potato slices are baking, wash and peel the onions and garlic. Dice the onions, crush the garlic, and put into a covered baking dish. Mix in the pepper and cook on "high" in your microwave oven for about 3 to 4 minutes until the onions start to become translucent. When the onions and garlic are cooked, add the crushed tomatoes and oregano, mix, cover, and cook for about another 30 minutes (mixing every 10 minutes) until the sauce thickens. A little trick to aid during the thickening process which allows evaporation without splashing: place the end of a wooden toothpick between the lid and the baking dish, with one end sticking out so you can hold it while removing the lid. When the sauce has thickened to the desired consistency, remove from the microwave oven. While the sauce is cooking, open the can of beans and pour off the liquid. Place the beans in the container of your blender, add the lemon juice, nutritional yeast, and corn starch, and run the blender at high speed until the contents are creamy smooth. Wash, peel, and slice the onion for the topping. When the potatoes are baked, remove from the oven and set on a wire rack. The sauce and the bean cream should also be ready. As quickly as possible, spread a layer of the bean cream on each potato slice. Carefully spoon on the tomato sauce and top with the onion rings (each step is shown in the photo to the left). Place back in the oven and turn up the heat to 400 degrees F. for approximately another 20 minutes. When the pizza potatoes are baked, remove from the oven, and set on a wire rack. When the pizza potatoes have partially cooled, they can be picked up and eaten as "finger food. ".

russet potatoes. onion. tomatoes. onion. garlic. oregano. cayenne pepper. cannellini beans. lemon juice. nutritional yeast. cornstarch.

http://www.food.com/recipe/pizza-potatoes-148613

Kellys Lime Chiffon Cheesecake Dessert

1 12 cups graham cracker crumbs. 13 cup sugar. 12 cup butter, melted. 1 (3 ounce) package lime Jell-O gelatin. 1 cup boiling water. 12 ounces cream cheese, softened. 1 cup sugar. 1 teaspoon vanilla. 1 (16 ounce) container Cool Whip. green food coloring. maraschino cherry. more Cool Whip.

Mix crust ingredients, save aside 2 tablespoons. Press rest on bottom of 13x9 greased glass dish or pan. Dissolve jell-o in boiling water, cool. In mixing bowl, beat cream cheese and sugar. Beat in vanilla,. Slowly beat in jell-o. Beat/fold in Cool Whip. Beat in 3-4 drops green food coloring. Spoon over crust, smooth top. Sprinkle with reserved crumbs. Chill til set, 3 hours or overnight. Serve topped with more Cool Whip and a maraschino cherry.

graham cracker crumbs. sugar. butter. lime Jell - O gelatin. boiling water. cream cheese. sugar. vanilla. Cool Whip. green food coloring. maraschino cherries. Cool Whip.

http://www.food.com/recipe/kelly-s-lime-chiffon-cheesecake-dessert-113580

Guatemalan Challah

3 34 cups bread flour. 34 cup warm water. 2 14 teaspoons one envelope instant yeast (rapid-rise). 3 large eggs (one is for glazing). 12 cup vegetable oil. 1 12 teaspoons salt. 14 cup sugar. 1 teaspoon ground cardamom. 1 cup raisins. poppy seeds (optional) or sesame seeds, for sprinkling (optional).

In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let sit uncovered for 20 minutes, or until it begins to ferment and puff up slightly. Whisk 2 eggs, oil, salt, sugar and cardamom into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar are dissolved. Stir in the remaining flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. Knead in the raisins just until they are equally distributed. Place the dough in the bowl and cover, set aside to rise until doubled in bulk, up to 2 hours depending on the temperature of your kitchen. Line baking sheets with parchment paper. Divide the dough into two 1-pound portions for loaves, or 16 rolls. Braid or shape as desired, position on the prepared sheets and cover again to rise until tripled in size, up to 1 1/2 hours. Thirty minutes before baking, put oven racks in upper and lower third positions and preheat to 350F. Beat remaining egg with a pinch of salt for glazing the bread. When the loaves have tripled in size and stay indented when gently pressed with a fingertip, brush with the egg glaze. If desired, sprinkle with sesame or poppy seeds. Bake rolls for 15-20 minutes, loaves for 25-35 minutes, until well-browned. You may tent them with foil if they are browning too quickly. Remove from oven to cool on racks. Freezes well.

bread flour. warm water. instant yeast. eggs. vegetable oil. salt. sugar. ground cardamom. raisins. poppy seeds.

http://www.food.com/recipe/guatemalan-challah-307546

Spaghetti with Ramps

1/2 pound ramps. 1 teaspoon finely grated fresh lemon zest. 1/4 cup extra-virgin olive oil. 1 pound spaghetti. 2 tablespoons freshly grated parmesan. Toasted Bread-Crumb Topping.

Trim roots from ramps and slip off outer skin on bulbs if loose. Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs. Coarsely chop ramps and put in a blender with zest and oil. Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender. Puree ramps until smooth and season with salt. Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp puree and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.

ramps. fresh lemon zest. olive oil. spaghetti. parmesan cheese.

http://www.epicurious.com/recipes/food/views/spaghetti-with-ramps-103326

Banana Cupcakes with Nutella Cream Cheese Frosting

2 whole Large Bananas, Mashed. 1 teaspoon Lemon Juice. 1- 1/2 cup All-purpose Flour. 3/4 teaspoons Baking Soda. 18 teaspoons Salt. 6 Tablespoons Unsalted Butter, Softened. 1 cup Granulated Sugar. 1 whole Large Eggs, At Room Temperature. 1 whole Large Egg Yolk, At Room Temperature. 1 teaspoon Pure Vanilla Extract. 3/4 cups Buttermilk. 1 package Cream Cheese, Softened (8 Ounce Package). 1/2 cups Unsalted Butter, Softened. 1/2 cups Nutella. 3 cups Powdered Sugar, Sifted.

For the cupcakes: Preheat oven to 275 degrees F. Line a 12-count muffin tin with cupcake liners. Set aside. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Then stir in the banana mixture. Scoop batter into prepared muffin tin and bake in preheated oven for 18-20 minutes or until a toothpick inserted in center comes out clean. * The original recipe, which I adapted from Food.com recommended to freeze the cake for 45 minutes immediately after baking. It makes the cake moist. I didnt do this since I brought them to work after frosting. For the frosting: In a mixer bowl, cream butter, cream cheese and Nutella until smooth. Gradually add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Pipe onto the cooled cupcakes. I scooped the frosting using a 2-ounce ice cream scooper and then spread it with a spatula. Slightly adapted from Food.com.

bananas. lemon juice. all - purpose flour. baking soda. salt. unsalted butter. granulated sugar. egg. egg yolk. pure vanilla extract. buttermilk. unsalted butter. nutella. powdered sugar.

http://tastykitchen.com/recipes/desserts/banana-cupcakes-with-nutella-cream-cheese-frosting/

Saffron Cardamom Ice Cream

1 cup Whole Milk. 1 cup Heavy Cream. 1/2 teaspoons Saffron Threads. 6 Tablespoons Granulated Sugar. 4 whole Egg Yolks. 1 teaspoon Ground Cardamom. 1/2 cups Shelled Pistachio Meat.

Combine milk, cream, and saffron in a small saucepan. Bring mixture just to a rolling boil. Remove from the heat and allow to sit, covered, for at least one hour (or alternatively, you cal leave it overnight in the fridge). In a separate small bowl, whisk together the sugar and egg yolks until well combined. Meanwhile, bring the milk/cream mixture back to a boil. Add the saffron milk/cream mixture slowly into the eggs, whisking constantly to temper the eggs. Place this mixture back into the saucepan and cook the mixture over low heat, stirring continuously with a wooden spoon, until it reaches 170 F. The mixture should leave a nice thin coating on the back of a spoon when its ready. Remove from the heat and strain it through a fine-meshed sieve into a shallow, wide heatproof bowl, preferably over an ice bath. Stir in the ground cardamom and allow it to cool completely. Freeze the mixture in an ice-cream maker according to manufacturers directions. In the last few minutes or so of churning, when the ice cream is almost finished, add the pistachios. Store in an ice cream container or any freezer safe container (covering surface with plastic wrap)and allow to freeze for an additional 4-6 hours to firm up a bit before serving. Recipe adapted slightly from August 1993 issue of Gourmet magazine. Yields 1.5 pints of ice cream.

whole milk. heavy cream. saffron threads. granulated sugar. egg yolks. ground cardamom. meat.

http://tastykitchen.com/recipes/desserts/saffron-cardamom-ice-cream/

Mrs. Somebody's Potato Salad

2 lbs equal-size potatoes. 3 tablespoons cider vinegar. salt, to taste. 34 cup chopped celery. 12 cup chopped white onion. 3 hard-boiled eggs, chopped (large). 1 cup mayonnaise.

Cover the potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer, uncovered, until just tender, 15 to 25 minutes, depending on the size of the potatoes. Drain in a colander and cool slightly. While the potatoes are simmering, whisk together the vinegar and salt in a large bowl until salt is dissolved. When the potatoes are just cool enough to handle, peel and cut them into 1-inch pieces, adding them to the vinegar mixture as they are cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add the remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

potatoes. cider vinegar. salt. celery. white onions. hard - boiled eggs. mayonnaise.

http://www.food.com/recipe/mrs-somebodys-potato-salad-31123

Quatre Epices (Four Spices)

14 teaspoon cinnamon, freshly ground. 14 teaspoon allspice, freshly ground. 14 teaspoon clove, freshly ground. 14 teaspoon nutmeg, freshly ground.

In small bowl, combine all ingredients. Mix thoroughly. Use immediately.

cinnamon. allspice. cloves. nutmeg.

http://www.food.com/recipe/quatre-pices-four-spices-403404

Broccoli Cashew Salad

1 head broccoli, florets separated. 12 red onion, sliced thinly. 1 granny smith apple, diced. 12 cup shredded cheddar cheese (could use any cheese you like -- blue, feta, swiss). 12 cup cashews. 5 slices bacon, cooked and crumbled. 6 tablespoons cider vinegar. 1 tablespoon vegetable oil. 2 tablespoons Dijon mustard. 1 tablespoon sugar (can use less or up to 2 T). 12 teaspoon cracked black pepper. 14 teaspoon salt (or to taste).

In a large bowl, combine broccoli, onion, apples and cheese. In a small bowl, wisk together vinegar, oil, mustard, sugar and salt and pepper to taste. Toss dressing with broccoli mixture. Refrigerate until ready to serve. Toss with cashews and crumbled bacon upon serving.

broccoli. red onions. Granny Smith apples. cashews. bacon. cider vinegar. vegetable oil. Dijon mustard. sugar. cracked black pepper. salt.

http://www.food.com/recipe/broccoli-cashew-salad-416901

Uncle Wynn's Bread Machine Rye

1 1/2 cups water. 3 tablespoons honey. 2 tablespoons olive oil. 3 teaspoons caraway seed. 1/2 cup cornmeal. 1 1/2 cups dark rye flour. 2 cups bread flour. 2 tablespoons vital wheat gluten. 2 teaspoons active dry yeast. 1 teaspoon salt.

Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Set for French Bread cycle, or Normal setting.

water. honey. olive oil. caraway seeds. cornmeal. dark rye flour. bread flour. vital wheat gluten. active dry yeast. salt.

http://allrecipes.com/recipe/uncle-wynns-bread-machine-rye/

Low Carb Pumpkin Sausage Soup

1 (12 ounce) package Jimmy Dean sausage. 12 cup onion, minced. 1 garlic clove, minced. 1 tablespoon italian seasoning. 1 -2 cup fresh mushrooms, chopped. 1 (15 ounce) can pumpkin. 4 cups chicken broth. 12 cup heavy cream. 12 cup water.

Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and saute until done. Add pumpkin to this mixture and mix well. Then stir in the broth and mix well. Simmer 20-30 minutes. Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Jimmy Dean sausage. onions. garlic clove. italian seasoning. fresh mushrooms. pumpkin. chicken broth. heavy cream. water.

http://www.food.com/recipe/low-carb-pumpkin-sausage-soup-106467

Rubio's Chipotle Cream Sauce

12 cup mayonnaise. 12 cup sour cream. 12 teaspoon garlic powder. 3 tablespoons chopped fresh cilantro. 1 tablespoon fresh lime juice. 1 tablespoon pureed chipotle chiles or 1 tablespoon one cube of dried chipotle chili, crushed. salt and pepper.

Mix all ingredients except chilies in a bowl. Put about one or two or the chilies in a food processor and whir until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step). Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy. Serve on you favorite tacos. Be happy.

mayonnaise. sour cream. garlic powder. fresh cilantro. fresh lime juice. pureed chipotle chiles. salt and pepper.

http://www.food.com/recipe/rubios-chipotle-cream-sauce-299226