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Coconut Carrot Soup

1 13 lbs carrots. 1 inch ginger. 1 onion. 2 tablespoons olive oil. 3 cups vegetable stock. 78 cup coconut milk. 12 tablespoon curry powder. salt, to taste. pepper, to taste.

Peel and chop carrots, ginger and onion. In a pot, heat oil and fry ginger and onion until translucent. Add carrots and fry for 1-2 minutes. Add stock and boil at medium heat for about 15 minutes. Lightly warm coconut milk and steam like you would steam milk for cappuccino. Add curry powder, salt and pepper to the soup and puree it. Fold in steamed coconut milk and serve immediately.

carrots. ginger. onion. olive oil. vegetable stock. coconut milk. curry powder. salt. pepper.

http://www.food.com/recipe/coconut-carrot-soup-448023

Cumin-Crusted Salmon With Guacamole

2 tablespoons ground cumin. 14 teaspoon salt. 14 teaspoon fresh ground pepper. 4 salmon fillets. 2 teaspoons olive oil. 1 avocado. 1 cup salsa.

Heat oven to 425 degree. In a small bowl, stif together cumin, salt and pepper. Sprinkle over salmon. Heat oil in large ovenproof nonstick skillet over medium-high heat until hot. Add salmon and cook 2 min or until brown. Turn and then place in oven. Bake 5 to 8 mins or until salmon just begins to flake. While salmon is baking, mash up the avocado and mix it in with the salsa. When the salmon is done, remove from oven and top with guacamole.

ground cumin. salt. fresh ground pepper. salmon fillets. olive oil. avocado. salsa.

http://www.food.com/recipe/cumin-crusted-salmon-with-guacamole-205793

Thai Dipping Sauce

1/2 cup peanut butter. 1/2 cup coconut milk, or more as needed. 1/4 cup light soy sauce. 3 tablespoons dark sesame oil. 1 green onion, chopped. 1 teaspoon red pepper flakes. 1/2 teaspoon ground ginger.

Blend peanut butter, coconut milk, soy sauce, sesame oil, green onion, red pepper flakes, and ground ginger in a food processor until smooth; pour into a bowl and cover with plastic wrap. Refrigerate sauce at least 1 hour before serving.

peanut butter. light soy sauce. dark sesame oil. green onion. red pepper flakes. ground ginger.

http://allrecipes.com/recipe/thai-dipping-sauce/

Joe's Polish Potato Salad

1 12 lbs red potatoes. 12 lb bacon. 12 lb bratwurst. 12 lb kielbasa, link. 5 teaspoons sugar. 4 teaspoons flour, all-purpose. 1 teaspoon salt. 1 teaspoon mustard powder. 14 teaspoon celery seed, whole. 34 cup chicken broth. 13 cup red wine vinegar. 12 lb red onion, chopped. 12 cup celery, thinly sliced. 1 tablespoon dried parsley.

Wash and cut up the potatoes into 1 inch cubes. In a dutch oven, cook potato pieces in water until just fork tender. Drain potatoes and leave in colander. While the potatoes are cooking, cut up the bacon into small cubes, and the sausage links into 1/4 inch slices. After the potatoes are removed, cook the bacon chunks in the dutch oven to render the bacon fat. Add the sausage slices and heat them through. Remove all of the meat and set aside. Add the sugar, flour, salt, mustard and celery seed to the hot bacon fat in the dutch oven. Cook and stir over medium heat until the mixture is hot and bubbly. Gradually add the chicken broth and vinegar and bring to a boil. Cook and stir until thickened. Gently stir in the onion, celery, and parsley and cook for two minutes. Stir in the meat and potatoes and continue cooking until heated through. Serve and enjoy!

red potatoes. bacon. bratwursts. kielbasa. sugar. flour. salt. mustard powder. celery seeds. chicken broth. red wine vinegar. red onions. celery. dried parsley.

http://www.food.com/recipe/joes-polish-potato-salad-384291

Really Healthy Really Good Sweet Potato Muffins

12 lb sweet potato (about 2 small). vegetable oil, spray for coating the tins. 14 cup unsalted butter. 3 tablespoons dark brown sugar. 3 tablespoons sugar. 1 cup flour. 34 cup whole wheat flour. 14 cup whole wheat pastry flour. 1 teaspoon baking powder. 12 teaspoon baking soda. 12 teaspoon salt. 1 tablespoon cinnamon. 1 teaspoon ginger. 12 teaspoon allspice. 1 cup buttermilk. 14 cup plain yogurt. 1 egg. 1 teaspoon vanilla. 12 dates, Medjool, pitted and cut into 1/4 - to 1/2 -inch pieces.

Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then peel and lightly mash with a fork. Set aside. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil. Cream the butter and sugars until light and fluffy, about 3 minutes. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

sweet potatoes. vegetable oil. unsalted butter. dark brown sugar. sugar. flour. whole wheat flour. whole wheat pastry flour. baking powder. baking soda. salt. cinnamon. ginger. allspice. buttermilk. plain yogurt. egg. vanilla. dates.

http://www.food.com/recipe/really-healthy-really-good-sweet-potato-muffins-266142

Carolyn's Oh-So-Easy Cherry Cobbler

1 (15 ounce) can pitted tart red cherries, drained with liquid reserved. 1/2 cup white sugar. 1 cup buttermilk baking mix. 1/2 cup white sugar. 1/2 cup milk.

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray. Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside. Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries. Bake in the preheated oven until lightly browned, 25 to 30 minutes.

tart red cherries. white sugar. buttermilk baking mix. white sugar. milk.

http://allrecipes.com/recipe/carolyns-oh-so-easy-cherry-cobbler/

Baked Chicken Katsu

1 lb chicken cutlet. 1 -2 cup panko breadcrumbs. olive oil. flour. 2 eggs. salt. pepper. 14 cup Worcestershire sauce. 12 cup ketchup. 12 cup sugar. 2 tablespoons soy sauce. 18 teaspoon paprika. 18 teaspoon white pepper. 18 teaspoon garlic powder.

CHICKEN:. Pound thin each chicken cutlet. Salt and pepper both sides. Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets. ). Add only enough olive oil to bread crumbs so that they start to stick together. Prepare beaten eggs in one pan, and flour in another pan for dredging. Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs. Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes. SAUCE:. Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool. If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot. Serve the chicken with the katsu sauce and enjoy!

chicken cutlets. panko breadcrumbs. olive oil. flour. eggs. salt. pepper. Worcestershire sauce. ketchup. sugar. soy sauce. paprika. white pepper. garlic powder.

http://www.food.com/recipe/baked-chicken-katsu-502389

Summer Cobb Salad with Lemon-Chive Dressing

4 slice bacon. 13 c. fresh lemon juice. 2 tsp. Dijon mustard. 1/2 tsp. salt. 1/4 tsp. coarsely ground black pepper. 13 c. olive oil. 1/4 c. snipped fresh chives. Additional snipped fresh chives. 2 bag cut-up romaine hearts. 12 oz. roasted boneless turkey breast in 1 piece. 1 1/2 c. fresh corn kernels (from 3 to 4 ears). 1 container honeydew melon pieces. 4 oz. goat cheese. 1 ripe avocado.

In small skillet, cook bacon on medium until browned, about 8 minutes. Transfer bacon to paper towels to drain; crumble when cool. Meanwhile, prepare dressing: In small bowl, with wire whisk, mix lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In thin, steady stream, whisk in oil until blended. Stir in snipped chives. Line large platter with romaine. Arrange bacon, turkey, corn, melon, goat cheese, and avocado in rows over romaine. Garnish salad with chives. Serve with dressing.

bacon. fresh lemon juice. Dijon mustard. salt. fresh coarse ground black pepper. olive oil. fresh chives. fresh chives. fresh corn kernels. goat cheese. avocado.

http://www.delish.com/recipefinder/cobb-salad-lemon-chive-dressing-ghk

Coconut Macaroons

2 whole Egg Whites. 1 pinch Salt. 1 teaspoon Vanilla Extract. 18 cups Agave Nectar. 1- 1/2 cup Flaked Coconut.

Preheat the oven to 350 F. Add egg whites into the bowl of a mixer (using a KitchenAid stand mixer with the whisk attachment) or using a hand mixer in a mixing bowl. Beat until egg whites are stiff. Add the salt, vanilla extract and agave nectar and beat to combine. In a food processor or blender, pulse/blend the flaked coconut just until shredded into smaller pieces. Fold the shredded coconut into the egg white mixture. Note: You may also use shredded coconut instead of flaked in order to eliminate this step. Using a tablespoon, scoop out the macaroon mixture and pinch it together with your hands so that it holds while baking. Place macaroons on a parchment lined or lightly oiled baking sheet. Bake for 10-12 minutes until tops are golden-brown. Recipe Adapted from Elanas Pantry.

egg whites. salt. vanilla extract. agave nectar. flaked coconut.

http://tastykitchen.com/recipes/desserts/coconut-macaroons-4/

Barbecued Lima Beans Baked

1 lb frozen lima beans, you can do a mixture of beans as I did in the picture limas and red beans. 13 lb bacon. 1 large chopped onion. 2 -4 minced garlic cloves. 2 tablespoons olive oil. 1 tablespoon chili powder. 1 (28 ounce) candiced tomatoes with garlic (Contadina). 1 12 cups shredded monterey jalapeno jack cheese (you can skip the jalapenos if you like it mild). 1 teaspoon Worcestershire sauce (If making this recipe vegetarian, use vegetarian Worcestershire sauce.). 1 teaspoon soy sauce. 2 teaspoons honey mustard. 14 cup dark brown sugar. 1 teaspoon salt. pepper.

In a casserole dish (I use cast iron pot) brown bacon till crisp. Set bacon aside. Add oil to bacon fat and fry onions and garlic about 5 minutes. Crumble bacon. Add all the rest of the ingredients to pot. Bake at 350F for 2 hours.

frozen lima beans. bacon. onion. minced garlic cloves. olive oil. chili powder. tomatoes with garlic. jalapeno jack cheese. Worcestershire sauce. soy sauce. honey mustard. dark brown sugar. salt. pepper.

http://www.food.com/recipe/barbecued-lima-beans-baked-54010

Crispy Braised Duck Legs

4 duck legs, trimmed of excess fat. 1 large onion 8ounces carrot. 3 celery ribs. salt and fresh black pepper. 2 cups chicken stock, preferably homemade.

Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all. When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes. Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven. Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

duck legs. carrot. celery ribs. fresh black pepper. chicken stock.

http://www.food.com/recipe/crispy-braised-duck-legs-119291

Ramen Noodle Egg Drop Soup

2 cups water. 2 eggs, beaten. 14 cup onion, diced. 14 cup celery, diced. 14 cup green bell pepper, diced. 1 (3 ounce) package chicken-flavored ramen noodles.

In a saucepan, boil water. Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes. Add noodles and cook for 3-5 minutes or until noodles are tender.

water. eggs. onions. celery. green bell peppers. chicken - flavored ramen noodles.

http://www.food.com/recipe/ramen-noodle-egg-drop-soup-265542

Mini Marble Pound Cake

4 Tablespoons Unsalted Butter. 1/2 cups Sugar. 1 whole Large Egg. 1/4 teaspoons Vanilla. 18 teaspoons Baking Powder. 1/2 cups Flour. 3 Tablespoons Plus 1 Teaspoon Of Milk (divided Use). 1/4 teaspoons Instant Espresso Powder. 2 Tablespoons Cocoa Powder.

An hour or so before beginning, set all of the ingredients for the pound cake on the counter and let them come to room temperature. Then, butter a 5 3/4 x 3 x 2 mini loaf pan. Preheat the oven to 350 degrees F. In a medium bowl, beat together the butter and the sugar with an electric mixer. Beat this mixture for 3-4 minutes, until it becomes fluffy and pale yellow. Add the egg and vanilla and beat until incorporated. Next, add the baking powder and half of the flour. Mix to combine, then add 3 tablespoons of the milk. Add the remaining flour and mix just until combineddo not over-mix the batter. Scoop 2 heaping tablespoons of the batter into a small bowl. Stir in the remaining 1 teaspoon of milk, espresso powder and cocoa powder. Stir very well at first. It will seem like it wont come together, but it will. Pour the vanilla batter into the mini loaf pan. Then, dot the chocolate batter on top and use a toothpick or small knife to swirl the chocolate batter into the vanilla batter. Bake for 38-42 minutes, or until a wooden skewer inserted in the center comes out with moist crumbs clinging to it. Allow the pound cake to cool for a few minutes before dumping it out of the pan onto a wire rack to finish cooling.

unsalted butter. sugar. egg. vanilla. baking powder. flour. milk. instant espresso powder. cocoa powder.

http://tastykitchen.com/recipes/desserts/mini-marble-pound-cake/

London Broil With Soy Citrus Mayonnaise

34 cup soy sauce. 12 cup dry red wine. 14 cup fresh lemon juice. 13 cup fresh orange juice. 3 tablespoons olive oil. 1 bunch scallion, cut into 3 inch lengths. 5 garlic cloves, smashed and peeled. 12 teaspoon white pepper. 1 pinch cayenne. 2 12-3 lbs top-round london broil beef (1-1 1/2 inches thick). 1 cup mayonnaise.

Combine all ingredients except mayonnaise and 1 tablespoon of olive oil in a 1-quart heavy duty sealable plastic bag. Press out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours but no more than 8. Transfer steak to a plate and pour 2 tablespoons of marinade into a 1 quart saucepan. Bring steak to room temperature about 30 minutes. Heat remaining tablespoon oil in a 12 inch skillet over moderately high heat until hot but not smoking. Cook steak uncovered until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak reaches 120F, about 10-12 minutes. Transfer to a cutting board and let rest at least 15 minutes. While steak cooks and stands, bring marinade in saucepan to a boil, then poor into a bowl and cool. Whisk in mayonnaise until combined well and chill, covered, until ready to serve. Cut steak across the grain into very thin slices and transfer to a platter and drizzle with any juices that accumulated on cutting board. serve at room temperature with mayonnaise.

soy sauce. dry red wine. fresh lemon juice. fresh orange juice. olive oil. scallions. garlic cloves. white pepper. cayenne. london broil beef. mayonnaise.

http://www.food.com/recipe/london-broil-with-soy-citrus-mayonnaise-147129

Portuguese Sweet Bread I

1 cup milk. 1 egg. 2 tablespoons margarine. 1/3 cup white sugar. 3/4 teaspoon salt. 3 cups bread flour. 2 1/2 teaspoons active dry yeast.

Add ingredients in order suggested by your manufacturer. Select "sweet bread" setting.

milk. egg. margarine. white sugar. salt. bread flour. active dry yeast.

http://allrecipes.com/recipe/portuguese-sweet-bread-i/

Crustless Baked Cheesecake

1/2 cups Plain Bread Crumbs To Flour Pan. 8 ounces, weight Butter (2 Sticks, Softened). 1 cup Splenda/Sugar. 32 ounces, weight Cream Cheese, Softened. 4 whole Eggs. 1 whole Pack Of Vanilla Pudding Powder (3 0unce Box Of "Cook And Serve"). 2 teaspoons Baking Powder. 3 Tablespoons Lemon Juice. 1 teaspoon Vanilla Extract. 1/4 teaspoons Zested Lemon Peel (dried - Or Peel Of Half A Lemon Fresh). 1 cup Raisins (before Soaking) Optional.

Preheat oven to 325 F. Butter a 9 springform pan and then swirl the bread crumbs around to flour the tin. Tap out excess and discard. Put raisins in a bowl and cover with some boiling water. Set these aside for the time being. Cream the butter and sugar, then add the cream cheese bit by bit until smooth. Under constant beating add the eggs, one at the time. Add all other ingredients (except raisins), whipping the batter on high until nice and smooth. Drain your raisins and add to your batter, gently folding them in with a spatula. Pour the batter into your springform pan and bake at 325 degrees for 75-90 minutes or until edges are lightly browned and top is dry to the touch. Cool on a wire rack for 10 minutes. The cake has usually come loose from the sides of the pan during baking, but if it hasnt, carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with fresh fruit or any type of pie filling if you like. I usually just dust the cheese cake with some icing sugar before serving for company and nothing at all if its just us. Refrigerate leftovers. *Note: The cake can be quite puffy while still in the oven, but the center will deflate and dent inwards as it cools (it is supposed to do that

plain breadcrumbs. butter. Splenda sugar substitute. cream cheese. eggs. vanilla pudding mix. baking powder. lemon juice. vanilla extract. lemon peel. raisins.

http://tastykitchen.com/recipes/desserts/crustless-baked-cheesecake/

Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup

1 (12 ounce) box Barilla Gluten Free Elbows. 3 quarts chicken stock. 3 cloves garlic, minced. 4 tablespoons extra-virgin olive oil. 1 sprig rosemary. 4 (6 ounce) packages mixed mushrooms. 1 pound Italian sausage, boiled for 10 minutes and cut into 1/3 inch slices. 1 (15 ounce) can cannellini beans, drained. 1 pint cherry tomatoes, halved. Salt and black pepper to taste. 1 tablespoon parsley, chopped.

In a large soup pot, bring the chicken stock to a simmer. Meanwhile, in a skillet, saute garlic with olive oil and rosemary for one minute or until slightly yellow. Add mushrooms and saute until lightly browned. Add sausage and saute for 2 minutes. Add mushrooms and sausage into broth; stir in beans, tomatoes and Barilla Gluten Free Elbows. Cook for half the recommended time on the box. Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.

elbow macaroni. chicken stock. garlic cloves. olive oil. rosemary. mixed mushrooms. Italian sausage. cannellini beans. cherry tomatoes. salt and black pepper. parsley.

http://allrecipes.com/recipe/gluten-free-elbows-with-mixed-mushrooms-and-italian-sausage-soup/

Crispy Fish Fillets

1 egg. 2 tablespoons prepared yellow mustard. 1/2 teaspoon salt. 1 1/2 cups instant mashed potato flakes. 1/4 cup oil for frying. 4 (6 ounce) fillets sole.

In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish. Heat oil in a large heavy skillet over medium-high heat. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

egg. prepared yellow mustard. salt. instant potato flakes. oil. sole.

http://allrecipes.com/recipe/crispy-fish-fillets/

Scotch Shortbread II

2 cups all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1 cup butter. 1/2 cup super fine sugar.

Preheat oven to 325 degrees F (165 degrees C). Sift together the flour, salt and baking powder. In a large bowl, beat the butter and sugar together until light and fluffy. Add the sifted dry ingredients and mix to combine. Chill until dough is easy to handle, about 10 minutes. On a lightly floured surface roll dough out to 1/4 inch thick. Cut into desired shapes and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 10 to 15 minutes.

all - purpose flour. salt. baking powder. butter. superfine sugar.

http://allrecipes.com/recipe/scotch-shortbread-ii/

Carol's Chicken Fruit Salad

3 boneless skinless chicken breasts (cooked). 1 (15 1/4 ounce) can pineapple chunks. 1 medium granny smith apple, unpeeled. 1 cup green seedless grape, halved. 14 cup light mayonnaise. 34 cup cashews. 1 bunch romaine lettuce.

Cut cooked chicken into good sized chunks. Drain pineapple, reserving juice. Chop apple into chunks and dip in pineapple juice to keep them from browning. Combine chicken, pineapple, apple, grapes and mayonaisse. Mix well. Cover and chill 2 hours before serving. Serve over romaine lettuce leaves. Top with some of the cashews.

boneless skinless chicken breasts. pineapple chunks. Granny Smith apples. green seedless grapes. light mayonnaise. cashews. romaine lettuce.

http://www.food.com/recipe/carols-chicken-fruit-salad-275630

Fried Chickpeas With Chorizo and Spinach

1/4 cup olive oil, plus more for drizzling. 2 cups cooked or canned chickpeas, as dry as possible. Salt. black pepper. 4 ounces chorizo, diced. 1/2 pound spinach, roughly chopped. 1/4 cup sherry. 1 to 2 cups bread crumbs.

Heat the broiler. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When its hot, add chickpeas and sprinkle with salt and pepper. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside. Add the remainder of the 1/4 cup of oil to the pan; when its hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

olive oil. canned chick - peas. salt. black pepper. chorizo sausage. spinach. sherry wine. breadcrumbs.

http://cooking.nytimes.com/recipes/1013047

Fresh Homemade Ricotta Cheese

2 quarts whole milk. 3 tablespoons fresh lemon juice. salt.

Line a colander with moistened cheese-cloth and set it over a large bowl. In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly. Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt. Ricotta can be stored, covered, in the refrigerator for up to 3 days. Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.

whole milk. fresh lemon juice. salt.

http://www.food.com/recipe/fresh-homemade-ricotta-cheese-180628

Apricot Liqueur

2 lbs dried apricots. 1 34 liters vodka. 4 cups sugar.

Put all the ingredients in a jar and seal tightly. Place in a cool dark spot and steep for 3 months. Strain and let apricots drain. The apricots can later be used to dip in chocolate.

dried apricots. vodka. sugar.

http://www.food.com/recipe/apricot-liqueur-209294

Cashew Shrimp

2 tablespoons peanut oil. 2 lbs shrimp, peeled and deveined. 14 cup sliced green onion. 14 cup diced sweet red pepper. 1 cup fresh peas. 1 cup chicken broth. 1 teaspoon salt. 12 teaspoon ground ginger. 14 cup soy sauce. 4 teaspoons cornstarch. 34 cup cashews.

Heat oil in lg skillet; add shrimp, green onions, and red pepper. Saute for 3 minutes. Add peas, broth, salt and ginger. Cover, bring to a boil, reduce heat and simmer for 5 minutes. Mix soy sauce and cornstarch; Stir in to shrimp and cook and stir for 1 minute. Stir in the cashews.

peanut oil. shrimp. green onions. sweet red peppers. fresh peas. chicken broth. salt. ground ginger. soy sauce. cornstarch. cashews.

http://www.food.com/recipe/cashew-shrimp-27632

Double Apple Iced Tea

8 bag black, green, or hibiscus tea (such as Red Zinger). 4 c. apple juice. 2 crisp apples (such as Granny Smith and Braeburn).

Bring 4 cups water to a boil in a medium saucepan. Remove from heat and add the tea bags. Let steep, stirring twice, for 4 minutes. Discard the tea bags and let the tea cool. Once the iced tea concentrate is cool, core and thinly slice the apples. Stir the apples and apple juice into the iced tea concentrate. Serve over ice.

tea. apple juice. apples.

http://www.delish.com/recipefinder/double-apple-iced-tea-recipe-wdy0613

Texas Yum Yum

1 (8 ounce) package cream cheese. 1 (3 1/2 ounce) box instant chocolate pudding mix. 1 (3 1/2 ounce) box instant butterscotch pudding mix. 2 (16 ounce) containers Cool Whip. 1 12 cups chopped pecans. 1 12 cups flour. 12 cup margarine, melted. 1 cup powdered sugar. 3 cups milk.

Preheat oven 350 degrees. Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust. Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes. In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out. Spread over crust. In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens. Spread over cream cheese layer. Spread the other container of cool whip over top of pudding mix. Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.

cream cheese. instant chocolate pudding mix. instant butterscotch pudding mix. Cool Whip. pecans. flour. margarine. powdered sugar. milk.

http://www.food.com/recipe/texas-yum-yum-465334

Easy Vegetable Beef Soup

1 lb ground beef (you can use the least expensive, toughest kind). 14 12 ounces beef broth. 16 ounces frozen vegetables (I used a corn, bean, carrot blend). 14 12 ounces diced tomatoes. 10 34 ounces condensed tomato soup. 1 tablespoon minced onion. 1 teaspoon italian seasoning. 14 teaspoon garlic powder. 1 14 cups water.

In skillet, brown beef and drain off fat. Place beef in 3-4 quart crockpot. Add remaining ingredients. Cover and cook on low for 7-8 hours or high for 3 1/2 to 4 hours.

ground beef. beef broth. frozen vegetables. diced tomatoes. condensed tomato soup. onions. italian seasoning. garlic powder. water.

http://www.food.com/recipe/easy-vegetable-beef-soup-168917

Gordon Ramsay's Malaysian Chicken Curry

5 garlic cloves, peeled. 4 -5 long red chilies, trimmed. 2 lemongrass, stalks trimmed, outer leaves removed and sliced. 5 cm piece fresh gingerroot, peeled and chopped. 4 shallots, peeled and chopped. 1 teaspoon ground turmeric. 2 tablespoons oil. 800 g chicken thighs, cut into bite sized pieces. 1 tablespoon oil. 1 teaspoon ground turmeric. 2 onions, peeled and thinly sliced. 4 kaffir lime leaves. 1 cinnamon stick. 3 star anise. 400 ml light coconut milk. 100 ml chicken stock. 1 teaspoon palm sugar (or soft brown sugar). 2 tablespoons light soy sauce. 2 tablespoons fish sauce. 400 g green beans, trimmed. salt and pepper. coriander leaves, roughly torn.

To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar). Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes. Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender. Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender. To serve, scatter the coriander leaves over the curry and serve with rice and roti.

garlic cloves. red chilies. lemongrass. fresh gingerroot. shallots. ground turmeric. oil. chicken thighs. oil. ground turmeric. onions. kaffir lime leaves. cinnamon stick. star anise. light coconut milk. chicken stock. palm sugar. light soy sauce. fish sauce. green beans. salt and pepper. coriander leaves.

http://www.food.com/recipe/gordon-ramsays-malaysian-chicken-curry-254495

Steak Sauce

2 cups ketchup. 1 tablespoon minced fresh garlic. 1 small onion, minced (about 2/3 cup). 12 cup lemon juice. 12 cup water. 12 cup Worcestershire sauce. 12 cup vinegar (can reduce slightly). 14 cup soy sauce. 14 cup packed brown sugar. 2 tablespoons prepared mustard. 12 teaspoon fresh ground black pepper (optional or to taste).

Combine all ingredients in a medium saucepan; bring to a boil over medium heat. Reduce heat and simmer uncovered for about 30 minutes or more. Adjust ingredient amounts to taste. Strain if desired. Cover and refrigerate 24 hours or more.

ketchup. fresh garlic. onion. lemon juice. water. Worcestershire sauce. vinegar. soy sauce. brown sugar. prepared mustard. fresh ground black pepper.

http://www.food.com/recipe/steak-sauce-71055

Cafe Diavolo

2 tablespoons unflavored gelatin. 3 14 cups cold water. 4 tablespoons instant coffee. 1 cinnamon stick. 3 cloves, whole. 12 cup sugar. 1 dash salt. 3 tablespoons rum. 2 tablespoons Amaretto.

Soften gelatin in 1/2 Cup of the water and set aside. Combine remaining water and the next 5 ingredients in saucepan, bring to a boil and simmer for 5 minutes. Remove the spices and add the gelatin, stir until dissolved. Stir in rum and amaretto. Pour into individual serving glasses. Chill until firm. Serve with a puff of whipped cream.

unflavored gelatin. cold water. instant coffee. cinnamon stick. cloves. sugar. salt. rum. Amaretto.

http://www.food.com/recipe/cafe-diavolo-129575

Yummy Mummy Cheese Spread (Mummy Shape) Halloween

2 (12 ounce) logs port wine cheese. 8 ounces cream cheese. 2 tablespoons milk. 2 peppercorns. 1 slice pimiento, strip.

Cut the cheese logs into pieces for the mummy's head (make it a square shape) arms (smaller and thinner) and legs (longer than the arms). Arrange on the platter. Beat cream cheese ( softened at room temperature) and milk until smooth. Use a pastry or plastic bag and cut a small slit for piping. use a basket weave tip #47 and pipe mixture over the entire mummy ( I use a cookie decorating tool. It works almost like a caulking gun. I squeeze the trigger and the mixture pipes out). Leave one or two longer like the mummy is coming undone. Add two whole peppercorns for the eyes. Add the pimento strip for the mouth. Chill until ready to serve. Serve with crackers.

port wine cheese. cream cheese. milk. peppercorns. pimiento.

http://www.food.com/recipe/yummy-mummy-cheese-spread-mummy-shape-halloween-333510

Grandma's Custard Pie (Yellow Pie)

4 eggs, slightly beaten. 12 cup sugar. 12 teaspoon salt. 12 teaspoon vanilla. 18 teaspoon almond extract. 2 12 cups milk, scalded. freshly grated nutmeg. 9 inches unbaked pie shells.

Preheat oven to 400 degrees F. Scald milk (I use 1 cup half and half mixed with 1-1/2 cups whole milk). Set aside. In large mixing bowl slightly beat eggs, blend in sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Do not overbeat as this will create an unwanted foam. Pour into prepared pie shell and lightly sprinkle freshly grated nutmeg over the top. Bake 30-35 minutes or until knife inserted in center of pie comes out clean. Remove from oven and let cool 30-60 minutes before slicing and serving.

eggs. sugar. salt. vanilla. almond extract. milk. nutmeg. unbaked pie shells.

http://www.food.com/recipe/grandmas-custard-pie-yellow-pie-276643

Pressure Cooker Corned Beef

1 12 kg corned beef (3 pounds). 1 brown onion (150 grams). 8 cloves. 2 bay leaves. 8 black peppercorns. 1 carrot (120 grams coarsely chopped). 2 tablespoons brown sugar. 2 tablespoons malt vinegar. 2 sprigs basil. water (to cover corned beef).

Wash corned beef under cold water and put to one side. Peel onion and stud with the cloves. Put a little water in the pressure cooker and put in malt vinegar and sugar and stir to dissolve and then add all other ingredients with enough water to just cover the corned beef, bring up to pressure if using stove top (or set timer on an electric and let it do it work), for stove top once up to pressure adjust heat and cook for 55 minutes. Do quick release (for stove top run cold water over pressure cooker) and for electric follow manual instructions (I just flick the pressure switch and it releases), remove lid and let corned beef sit for 15 minutes in the water, remove slice and enjoy.

corned beef. brown onion. cloves. bay leaves. black peppercorns. carrot. brown sugar. malt vinegar. basil. water.

http://www.food.com/recipe/pressure-cooker-corned-beef-468253

Zucchini Tarte With Bacon

2 cups flour. 1 egg. 3 tablespoons cold water, you may need to use more. salt and pepper. 8 tablespoons butter, softened. 12 cup diced cooked bacon. 4 -6 medium zucchini, thinly sliced. 1 teaspoon basil. 2 tablespoons oil.

Combine flour and egg in a mixing bowl with a pinch of salt. Quickly mix in the butter with your hands and then add the water by the tablespoon until you can gather the dough into a ball. Refrigerate for 30 minutes. Preheat oven to 450F Grease 10-12 inch round pizza pan. Roll out the dough so that it fits you pizza pan or press the dough into the pan. Bake for 10 minutes and then remove. Let your oven cool to 400F. Sprinkle zucchini with salt and pepper and cook in oil. Cook the zucchini long enough that its liquid evaporates and the slices begin to shrivel a little. Scatter bacon and zucchini on the crust and bake for 30 minutes at 400F.

flour. egg. cold water. salt and pepper. butter. cooked bacon. zucchini. basil. oil.

http://www.food.com/recipe/zucchini-tarte-with-bacon-335783

Corn Casserole

1 (14 3/4 ounce) can creamed corn. 1 (15 1/4 ounce) can whole corn, drained. 1 cup melted butter. 3 eggs. 1 cup sour cream. 1 tablespoon sugar. 1 (8 1/2 ounce) box Jiffy corn muffin mix.

Preheat oven to 350. Drain the whole kernel corn. Mix together everything in a bowl. Bake in a greased baking dish for 60 minutes.

creamed corn. whole corn. butter. eggs. sour cream. sugar. Jiffy corn muffin mix.

http://www.food.com/recipe/corn-casserole-368310

Hidden Valley Ranch Oyster Crackers

34-1 cup salad oil. 1 package ranch dressing mix. 14 teaspoon lemon pepper. 12-1 teaspoon dill weed. 14 teaspoon garlic powder. 12 -16 ounces oyster crackers.

Mix salad oil and dressing mix together. Add remaining ingredients and stir to coat. Place in a warm oven for 15-20 minutes.

salad oil. lemon pepper. dill weed. garlic powder. oyster crackers.

http://www.food.com/recipe/hidden-valley-ranch-oyster-crackers-62650

Almond Plum Cake

1/2 pounds, 1- 3/4 ounces, weight Cake Flour Plus 1 To 2 Tablespoons For Plums. 1 teaspoon Baking Soda. 4- 1/4 ounces, weight Butter. 4- 1/2 ounces, weight Cane Sugar. 4- 1/2 ounces, weight Caster Sugar. 1 teaspoon Vanilla Essence. 1 teaspoon Almond Essence. 3 whole Eggs. 6 tablespoons, 2 teaspoons, 4-58 pinches Cream. 1 cup, 2-23 teaspoons, 78 pinches Yoghurt. 1 pound, 1-23 ounces, weight Plums, Pitted. 1-78 ounces, weight Sliced Almonds.

Preheat the oven to 170

baking soda. butter. unbleached cane sugar. caster sugar. vanilla essence. almond essence. eggs. sliced almonds.

http://tastykitchen.com/recipes/desserts/almond-plum-cake/

Smothered Pork Chops

4 pork chops. 1 tablespoon olive oil. 1 shallot, minced. 12-1 cup red wine. 1 (10 1/2 ounce) can cream of mushroom soup. 1 (4 ounce) can mushrooms, not drained. 1 (8 ounce) can tomato sauce. 12 cup water. 14 teaspoon garlic powder. 1 12 tablespoons dry onion soup mix. 1 teaspoon dried rosemary. 1 teaspoon dried sage.

Salt & pepper chops, and brown in a wide, deep saute pan in 1 T of olive oil over medium-high heat. Remove to a plate & set aside. Saute the shallots in the pan for 2 min, then deglaze the pan w/ the wine. Keep over med-high heat until half of the wine has evaporated. Add all remaining sauce ingredients and stir well to combine. Place the chops in the sauce and cover with the sauce. Bring to the simmer, cover and let simmer over low heat for 1 hour. YOU CAN ALSO DO THIS RECIPE IN THE CROCK POT IF YOU LIKE - BROWN CHOPS, COMBINE ALL SAUCE INGREDIENTS INCL SHALLOTS & RED WINE - PUT CHOPS & SAUCE IN POT & COOK FOR 8 HOURS ON LOW OR FOR 4 HOURS ON HIGH. Serve over rice or noodles.

pork chops. olive oil. shallot. red wine. cream of mushroom soup. mushrooms. tomato sauce. water. garlic powder. dry onion soup mix. dried rosemary. dried sage.

http://www.food.com/recipe/smothered-pork-chops-211749

Super Easy Taco Soup

1 (1 1/2 ounce) envelope taco seasoning mix. 1 (15 ounce) can corn. 15 ounces diced tomatoes. 15 ounces vegetarian baked beans. 15 ounces black beans.

Do not drain the cans! Put in slow cooker until warm. That's pretty much it. Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.

taco seasoning mix. corn. diced tomatoes. vegetarian baked beans. black beans.

http://www.food.com/recipe/super-easy-taco-soup-264546

Lemon Chicken Oregano

1/4 cup lemon juice. 2 tablespoons olive oil. 1 clove garlic, minced. 1 teaspoon ground oregano. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 4 (4 ounce) skinless, boneless chicken breast halves.

Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

lemon juice. olive oil. garlic clove. ground oregano. salt. ground black pepper. boneless skinless chicken breast halves.

http://allrecipes.com/recipe/lemon-chicken-oregano/

Herman Pancakes

1 cup all-purpose flour. 3/4 teaspoon baking soda. 1/2 teaspoon salt. 2 tablespoons white sugar. 1 teaspoon baking powder. 1 cup Herman Sourdough Starter. 1/3 cup vegetable oil. 2 eggs. 1/2 cup milk.

In a large bowl, mix together flour, baking soda, salt, sugar and baking powder. Add the sourdough starter, oil, eggs and milk; beat well. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

all - purpose flour. baking soda. salt. white sugar. baking powder. sourdough starter. vegetable oil. eggs. milk.

http://allrecipes.com/recipe/herman-pancakes/

Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free)

15 ounces canned pumpkin. 4 eggs. 2 cups sugar. 1 cup vegetable oil. 2 cups all-purpose flour (can be substituted for gluten free flour if desired). 2 teaspoons baking soda. 2 teaspoons cinnamon. 12 teaspoon salt. 12 cup butter, softened. 6 ounces cream cheese, softened. 2 cups powdered sugar. 12 cup chopped pecans.

Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!

canned pumpkin. eggs. sugar. vegetable oil. all - purpose flour. baking soda. cinnamon. salt. butter. cream cheese. powdered sugar. pecans.

http://www.food.com/recipe/super-yummy-pumpkin-cake-can-be-modified-to-gluten-free-468758

Green Beans with Hazelnuts and Lemon

1 12 lbs fresh green beans, washed and trimmed. 2 tablespoons olive oil. 1 12 teaspoons lemons, zest of. 13 cup chopped toasted hazelnuts. salt and pepper.

In a large pot of salted boiling water, cook beans 3-8 minutes or until tender. Drain and place in a large bowl. 2 Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans.

fresh green beans. olive oil. lemons. toasted hazelnuts. salt and pepper.

http://www.food.com/recipe/green-beans-with-hazelnuts-and-lemon-13370

Halloween Spiderweb Cookies

2 batches decorating icing<epi:recipelink></epi:recipelink>. 1 batch sugar cookies<epi:recipeLink:>, cut out using 3 1/3-inch round or octagonal cookie cutter, baked according to directions in recipe, and cooled completely. Black food coloring, preferably liquid. Special equipment: 3 pastry bags fitted with couplers, 2 #3-size (medium, round) decorating tips, 1 #1-size (small, round) decorating tip, small offset spatula, toothpicks.

Make thin icing: In large bowl, stir together 1 batch icing and 2 tablespoons water. Fit 1 pastry bag with #3-size tip and fill with thin icing. Color thicker icing: Divide second batch icing between 2 medium bowls. To icing in 1 bowl, gradually mix in black food coloring until icing is black. Fit second pastry bag with second #3-size tip and fill with black icing. Fit third pastry bag with #1-size tip and fill with remaining (thicker) white icing. Pipe border: Using pastry bag with #1 tip and thicker white icing, pipe around outer edge of 1 cookie. Repeat with remaining cookies and let set 2 minutes. "Flood" to fill center: Using pastry bag with #3 tip and thinner white icing, squirt pool of icing into center of 1 cookie, then spread to edge with small offset spatula. Repeat with second cookie, giving first time to set. Pipe circles: Returning to first cookie, using pastry bag with black icing, pipe concentric circles over white icing, beginning in center and ending almost at edge. Repeat with second cookie, giving first time to set. Form spiderweb pattern: Returning to first cookie, position tip of toothpick in center and drag through icing out to edge. Wipe tip and repeat 7 more times to make 8 evenly spaced, radiating lines like spokes of wheel. Next, position tip at edge, halfway between 2 lines, and drag inward to center to create another line. Wipe tip and repeat 7 more times to make 8 more lines between first 8. Repeat process with second iced cookie. Repeat with remaining cookies, working in batches of 2 to allow icing to partially set, but not harden, between steps. Let cookies dry, uncovered, at room temperature 10 hours or overnight. (Once dry, cookies will keep, layered between sheets of wax paper or parchment, in airtight container at room temperature 1 week.)

cookie cutter. black food coloring. pastry dough.

http://www.epicurious.com/recipes/food/views/halloween-spiderweb-cookies-240323

Old-Fashioned Strawberry-Rhubarb Crisp

2 pounds Rhubarb Stalks, Sliced 1/2 Inch Thick. 1- 1/4 cup White Sugar, Divided. 1 pound Strawberries, Hulled And Quartered. 3 Tablespoons Cornstarch. 2 teaspoons Fresh Lemon Juice. 1 teaspoon Vanilla Extract. 1/2 cups Butter, Softened. 1- 1/2 cup All-purpose Flour. 1- 1/4 cup Quick Cooking Rolled Oats. 3 Tablespoons Canola Oil. 1- 1/2 teaspoon Cinnamon. 3/4 teaspoons Salt.

Make te filling: Preheat the oven to 375 degrees F. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let the mixture stand for 15 minutes, stirring occasionally. In another larger bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb into the bowl with the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish. Make the topping: Combine all of the toping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325 degrees F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving. Make Ahead: The topping can be refrigerated overnight. Bring to room temperature before using. Serve with vanilla ice cream.

rhubarb. white sugar. strawberries. cornstarch. fresh lemon juice. vanilla extract. butter. all - purpose flour. quick - cooking rolled oats. canola oil. cinnamon. salt.

http://tastykitchen.com/recipes/desserts/old-fashioned-strawberry-rhubarb-crisp/

Mango Habanero Salsa

1 habanero pepper. 1/2 mango - peeled, seeded, and cubed. 1/3 large sweet onion, cut into 1/2-inch slices. 1 tablespoon vegetable oil, or more as needed. 1 clove garlic. 1/4 cup fresh cilantro, or to taste. 1 tablespoon lime juice. 1 teaspoon salt. ground black pepper to taste. 1 pinch ground cumin, or to taste.

Preheat oven to 425 degrees F (220 degrees C). Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly. Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool. Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

habanero pepper. mango. sweet onion. garlic clove. fresh cilantro. lime juice. salt. ground black pepper. ground cumin.

http://allrecipes.com/recipe/mango-habanero-salsa/

Turkey Caesar Burger

1 loaf 6-inch Whole Wheat Sub. I Can't Believe It's Not Butter Spray. 1 Tablespoon Fat Free Garlic Mayo. 2 Tablespoons Shredded Lettuce. 2 slices Tomato Slices. 3 slices Vidalia Or Spanish Sweet Onion Slices. 1 teaspoon Fat Free Italian Dressing. 2 whole Turkey Burger Patties (I Make Mine Fresh). 2 slices Kraft Fat Free Swiss Slices. 2 slices Turkey Pastrami (I Wish They Made Turkey Salami!).

Split the hoagie sub, spray butter on the insides of each half and place on your grill pan over medium heat for toasting. Once the buttered sides are toasted, remove them from the heat. Spread mayonnaise on the inside of the top half of the toasted sub. Add a layer of lettuce, tomato, onion and drizzle Italian dressing over the layered top while keep the bottom portion toasted only. Set hoagie aside. Grill burgers over medium-high heat for about 4-5 minutes per side. Add Swiss slices onto each burger before removal from the grill and place on the hoagie roll. Place pastrami on the grill and grill for about 30 seconds to 1 minute, flipping on both sides to cook evenly. Place pastrami on top of cheeseburgers. Put the top bun on your burger and press together to get the flavors together. Cut in half and serve!

butter - flavored cooking spray. mayonnaise. lettuce. tomatoes. vidalia onions. fat - free Italian salad dressing. whole turkey. turkey pastrami.

http://tastykitchen.com/recipes/main-courses/turkey-caesar-burger/

Tabbouleh With Fruit

1 cup orange juice. 12 cup uncooked bulgur. 2 tablespoons lemon juice. 1 tablespoon extra virgin olive oil. 34 teaspoon ground cumin. 12 teaspoon ground cinnamon. 14 teaspoon salt. 14 teaspoon black pepper. 1 large tomatoes, chopped. 12 cantaloupe, peeled, seeded and cubed. 1 cup fresh strawberries, diced. 12 pint fresh blueberries. 12 pint fresh raspberry. 12 small red onion, chopped. 2 tablespoons chopped flat-leaf Italian parsley. 1 tablespoon chopped of fresh mint.

In medium bowl, combine orange juice and bulgur. Let stand 30 minutes or until bulgur is tender and softened. In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper. Drain bulgur and place in large bowl. Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint. Pour lemon juice mixture over salad tossing to coat well. Let stand at least 15 minutes to allow flavors to blend.

orange juice. bulgur. lemon juice. extra virgin olive oil. ground cumin. ground cinnamon. salt. black pepper. tomatoes. cantaloupe. fresh strawberries. fresh blueberries. fresh raspberries. red onions. flat - leaf Italian parsley. of fresh mint.

http://www.food.com/recipe/tabbouleh-with-fruit-351736

Old-Fashion Oatmeal Pie

1 (9 inch) pie crusts. 4 eggs. 1 cup sugar. 2 tablespoons flour. 1 teaspoon ground cinnamon. 14 teaspoon salt. 1 cup light corn syrup. 18-14 cup melted butter. 1 teaspoon vanilla. 1 cup quick-cooking oatmeal (uncooked).

Preheat oven to 350F. Beat eggs until frothy. Combine sugar, flour, cinnamon and salt in a small bowl. Add eggs; mix well. Add corn syrup, melted butter, and vanilla. Mix oatmeal. Pour into uncooked shell. Bake for 45 minutes.

pie crusts. eggs. sugar. flour. ground cinnamon. salt. light corn syrup. butter. vanilla. quick - cooking oatmeal.

http://www.food.com/recipe/old-fashion-oatmeal-pie-11757

Chardonnay Grapeseed Flour Chocolate Chip Cookies

2- 1/2 cups Blanched Almond Flour. 1/4 cups Chardonnay Grape Seed Flour. 1/2 teaspoons Celtic Sea Salt. 1/2 teaspoons Baking Soda. 1/2 cups Grapeseed Oil. 1 Tablespoon Vanilla Extract. 1/2 cups Agave Nectar. 1 cup Dark Chocolate 73%.

Combine dry ingredients in a large bowl. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry. Form 1/2 inch balls and press onto a parchment-lined baking sheet. Bake at 350 degrees for 7-10 minutes. Cool and serve.

almond flour. flour. sea salt. baking soda. grapeseed oil. vanilla extract. agave nectar. dark chocolate.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/chardonnay-grapeseed-flour-chocolate-chip-cookies/

Mini Maple Cheesecakes with Gingersnap Crust and Caramelized Pecans

2 cups Gingersnap Crumbs (from Store Bought Or Homemade Gingersnaps; Use Gluten-free If Desired). 4 Tablespoons Butter, Melted. 2 Tablespoons Butter. 1- 1/2 cup Chopped Pecans. 1/2 cups Brown Sugar. 32 ounces, weight Cream Cheese. 1/2 cups Sour Cream. 4 whole Eggs. 1- 1/2 cup Pure Maple Syrup.

For the crust: In a medium bowl, mix gingersnap crumbs with melted butter until moistened. Spray 10 ramekins (at least 1 1/2 cup size) lightly with baking spray, then add about 1 1/2 tablespoons of the crumb mixture into the bottom of each ramekin. Use the back of a spoon (or your clean fingers) to press crumbs to form a bottom crust. For the pecans: Heat butter on the stove in a nonstick skillet over medium heat. Once melted add pecans and brown sugar and cook until sugar begins to melt, shaking the pan occasionally. Reduce heat to medium-low and stir until sugar caramelizes and thickens into a syrup-like consistency. Remove from heat. Spoon pecans onto a sheet of parchment paper, spread evenly and allow to cool completely. Break apart if needed once cooled. For the cheesecake: In a large bowl using a mixer, whip cream cheese until smooth. Continue to mix as sour cream is added. Mix well. Add in one egg at a time, mixing in between additions, then add maple syrup. Continue to mix until very smooth. For assembly: Preheat oven to 350 F. Sprinkle about 1 1/2 tablespoons of caramelized pecans onto the crust in each ramekin (save some pecans for garnish if desired). Top with roughly 1 cup of the cheesecake mixture. Place ramekins in a baking dish (or two) and fill the dish with water until it comes up halfway on the sides of the ramekins. Place the dishes (ramekins still inside of the water bath) into the oven and bake for 40-45 minutes, or until the center of each cheesecake is set. Remove from the oven, allow to cool, then place ramekins into the refrigerator to chill for at least one hour prior to serving (can be made the day before which is a big bonus for holiday meal prep). Top with a sprinkle of the reserved caramelized pecans and a drizzle of maple syrup if desired!

gingersnap crumbs. butter. butter. pecans. brown sugar. cream cheese. sour cream. eggs. pure maple syrup.

http://tastykitchen.com/recipes/holidays/mini-maple-cheesecakes-with-gingersnap-crust-and-caramelized-pecans/

Easy Sticky Toffee, Apple and Cognac Pudding

200 g stoned dates. 100 g shelled walnuts or 100 g shelled pecans. 2 dessert apples, peeled, cored & chopped. 3 tablespoons golden syrup. 4 tablespoons cognac. 100 g butter, cut into cubes. 2 eggs, beaten. 140 g soft brown sugar. 170 g self-raising flour. 1 teaspoon bicarbonate of soda. 180 g soft brown sugar. 100 g butter. 6 tablespoons double cream. 50 g walnuts, roughly chopped or 50 g pecans.

Heat oven to 160C or 320F. Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky. Add the butter, eggs & sugar & pulse a few times to combine. Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well. Butter a 1.5 litre pudding basin & tip in all the mixture. Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean. While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour. To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling. Serve with Ice Cream, Creme fraiche or Chantilly Cream. FREEZER:. Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.

dates. walnuts. dessert apples. golden syrup. cognac. butter. eggs. soft brown sugar. self - raising flour. bicarbonate of soda. soft brown sugar. butter. double cream. walnuts.

http://www.food.com/recipe/easy-sticky-toffee-apple-and-cognac-pudding-198013

Ida's Maryland Crabby Dip

11 ounces cream cheese, softened. 1 small onion, finely chopped. 5 tablespoons mayonnaise. 2 (6 ounce) cans crabmeat, drained, and flaked. 18 teaspoon garlic powder. 1 lemon, juice of. 2 teaspoons Old Bay Seasoning. 1 tablespoon Worcestershire sauce. salt and pepper, to taste. 1 bread, bowl and bread, chunks for dipping or 1 cracker.

Preheat oven to 350. In a med. bowl, combine cream cheese, onion, lemon, Worcestershire sauce, Old Bay Seasoning, mayonnaise, crabmeat, garlic powder, salt and pepper. If cream cheese is still too hard, place all ingredients into a bowl, and use a mixer, on low speed, to combine. Spread mixture into a 1 quart baking dish. Bake for 20 minutes in a preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside, to create a bread bowl. Tear the removed bread into pieces for dipping. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a med. baking sheet, and bake for an additional 10 minutes. Serve hot.

cream cheese. onion. mayonnaise. crabmeat. garlic powder. lemon. Old Bay Seasoning. Worcestershire sauce. salt and pepper. bread.

http://www.food.com/recipe/idas-maryland-crabby-dip-257933

Kim's Lasagna

1 pound bulk Italian sausage. 1 pound ground beef. 1 cup chopped onion. 4 cloves garlic, minced. 2 (8 ounce) cans tomato sauce. 1 (14 ounce) can crushed tomatoes. 1 (14 ounce) can Italian-style crushed tomatoes. 2 (6 ounce) cans tomato paste. 3 tablespoons chopped fresh basil. 2 tablespoons chopped fresh parsley. 2 teaspoons brown sugar. 1 teaspoon salt. 1 teaspoon Italian seasoning. 1/4 teaspoon ground black pepper. 1/2 teaspoon fennel seeds (optional). 1/2 cup grated Parmesan cheese. 12 lasagna noodles. 1 egg. 1 (15 ounce) container ricotta cheese. 2 tablespoons chopped fresh parsley. 1/2 teaspoon salt. 1 pinch ground nutmeg. 1 (16 ounce) package shredded mozzarella cheese, divided. 3/4 cup grated Parmesan cheese, divided.

Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally. Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes. Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined. Preheat oven to 375 degrees F (190 degrees C). Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil. Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.

bulk Italian sausage. ground beef. onions. garlic cloves. tomato sauce. crushed tomatoes. Italian - style crushed tomatoes. tomato paste. fresh basil. fresh parsley. brown sugar. salt. italian seasoning. ground black pepper. fennel seeds. parmesan cheese. lasagna noodles. egg. ricotta cheese. fresh parsley. salt. ground nutmeg. mozzarella cheese. parmesan cheese.

http://allrecipes.com/recipe/kims-lasagna/

Toasted Coconut Bonbons

1- 1/4 cup Coconut (toasted). 2 cups Milk Chocolate Chips, Melted. 2 Tablespoons Cocoa Butter (optional).

Toast coconut by spreading it out on a cookie sheet and placing in a 350 degree (F) oven for 5-10 minutes. You want it nice and brown. Even if it tastes a little burnt, it will taste heavenly in the chocolate!! Trust me. Melt chocolate chips with cocoa butter in a double boiler (if you dont have cocoa butter, it wont matter, it just adds a little pizzazz to the chocolate chips most of the nicer, more expensive chocolate has cocoa butter in it). Once everything is melted and smooth, add the toasted coconut and mix evenly. Drop the mixture onto a greased cookie sheet using two teaspoons. I make them approximately 1/2 3/4 diameter. You could also spoon right into candy cups. When the last bonbon has been dropped, place them in the freezer for about 5-10 minutes. Take them out and place in a container. Or eat them all right then I may or may not have done that.

coconut. milk chocolate chips. cocoa butter.

http://tastykitchen.com/recipes/desserts/toasted-coconut-bonbons/

Apple 'n' Oats

12 cup apple (peeled, cored, chopped). 1 tablespoon butter. 1 -2 tablespoon brown sugar. 12 teaspoon cinnamon. 13 cup oatmeal. 23 cup low-fat milk. 2 tablespoons walnuts (chopped) (optional).

In a small saucepan saute apple in butter for 2-3 minutes or until starting to soften. Add cinnamon and brown sugar, stir and simmer one minute. Stir in oatmeal, milk and walnuts if desired. Stir and cook for 3-5 minutes or until oatmeal is cooked and everything smells good. Serve with love.

apples. butter. brown sugar. cinnamon. oatmeal. low - fat milk. walnuts.

http://www.food.com/recipe/apple-n-oats-136861

Island Breeze

1 12 ounces malibu coconut. 1 ounce pineapple juice. 12 ounce cranberry juice. 1 ounce hiram walker peach schnapps.

Shake and serve over ice. Garnish with a fresh peach slice.

coconut. pineapple juice. cranberry juice. peach schnapps.

http://www.food.com/recipe/island-breeze-461521

Salsa/Pico De Gallo II

1 (10 ounce) canro-tel tomatoes and green chilies. 5 roma tomatoes, cut in four. 1 small red onion, cut in 6-8 pieces. 1 bunch cilantro, leaves only. 12 tablespoon oil. 2 tablespoons lime juice. 12 teaspoon ground cumin. 12 teaspoon chili powder. 12 teaspoon salt.

Put everything in a food processor. Pulse 10 times or until desired consistency. Chill for a couple of hours or until the next day. Enjoy!

tomatoes and green chilies. roma tomatoes. red onion. cilantro. oil. lime juice. ground cumin. chili powder. salt.

http://www.food.com/recipe/salsa-pico-de-gallo-ii-158004

Best Salmon Ever

1 stick Unsalted Butter. 1/4 cups Soy Sauce. 2 Tablespoons American-style (yellow) Mustard. 1 Tablespoon Ketchup. 1 Tablespoon Worcestershire Sauce. 2 cloves Garlic, Sliced. 1 whole Skin On Salmon Fillet.

First, make the sauce: Combine all the ingredients except the salmon in a saucepan over low heat. Simmer until the butter is melted and the flavors are well blended, about 15 minutes. In the meantime, start your grill. We use a charcoal Weber, but I guess you could use a gas grill, just as long as it has a cover. When the coals are HOT, brush the salmon fillet with a generous amount of sauce. Put the salmon skin side down on the grill and cover. Cook for 8 -10 minutes (we like ours on the medium rare side). Uncover the grill and slide a large spatula between the skin and the meat. Leaving the skin on the grill, remove it onto a platter.

unsalted butter. soy sauce. mustard. ketchup. Worcestershire sauce. garlic cloves. salmon fillet.

http://tastykitchen.com/recipes/main-courses/best-salmon-ever/

Creamy Microwave Rice Pudding

1 12 ounces packages vanilla pudding mix. 2 tablespoons sugar. 1 14 cups milk. 12 cup cooked rice, I use leftover rice. 14 cup raisins.

Place all ingredients in 1qt microwave bowl. Mix well. Microwave on high for 7-9 minutes, stirring every 3 minutes. Pudding should come to a boil. After pudding has boiled, remove and stir well. Cover and let set for 10 minutes.

vanilla pudding mix. sugar. milk. cooked rice. raisins.

http://www.food.com/recipe/creamy-microwave-rice-pudding-25305

Ooey-Gooey Little Chocolate Cakes

6 ounces, weight Butter, Melted. 1 cup Granulated Sugar. 13 cups Brown Sugar. 3 whole Eggs (large). 1/2 teaspoons Almond Or Vanilla Extract (optional). 1- 1/4 cup All-purpose Flour. 1 teaspoon Baking Powder. 1 cup Good Quality Cocoa Powder. 6 pieces (approximately 1/4 Oz. Each) Dark Chocolate.

Start by preheating your oven to 325 degrees F. In a mixing bowl, combine the melted butter, both sugars, eggs and extract; mix until well combined. Sift in the flour, baking powder and cocoa powder and again mix until well combined. The batter will be thick. Place six 8-oz. ramekins into a baking pan. Spray them lightly with cooking spray to prevent sticking. Place one square (or 1/4 ounce) of chocolate into the bottom of each ramekin. Using an ice cream scoop or a spoon, divide the batter equally among the six ramekins. Place on the center rack of your oven, and bake for 20 minutes. Do not bake longer! The centers are supposed to stay gooey and wonderful. Remove from the oven and allow them to cool for a few minutes. Serve with your favorite ice cream or homemade whipped cream. I recommend coffee ice cream. Have mercy, its delicious! To store, put them into empty cans of beets or spinach that have been thoroughly washed and dried, and push them to the back of your fridge. Why? Because sharing is totally overrated. (Recipe credit: The Instant Cook by Donna Hay and FoodNouveau.com)

butter. granulated sugar. brown sugar. eggs. vanilla extract. all - purpose flour. baking powder. cocoa powder. dark chocolate.

http://tastykitchen.com/recipes/desserts/ooey-gooey-little-chocolate-cakes-2/

Roy's Famous Chocolate Souffle

6 tablespoons unsalted butter. 4 ounces semisweet chocolate. 34 cup sugar. 1 34 tablespoons cornstarch. 2 eggs, plus. 2 egg yolks.

Melt butter and chocolate together in a double boiler. Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously. Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6). *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.

unsalted butter. semisweet chocolate. sugar. cornstarch. eggs. egg yolks.

http://www.food.com/recipe/roys-famous-chocolate-souffle-210768