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Sweet Potato, Lentil & Rice Soup

1 Tablespoon Olive Oil. 1 whole Small Onion Peeled And Diced. 2 teaspoons Cinnamon. 2 teaspoons Cumin. 4 cups Vegetable Stock, Homemade Or Store Bought. 1 whole Medium Sweet Potato, Peeled And Cut Into 1" Cubes. 1 whole Large Carrot, Peeled And Cut Into Thick Slices. 1/2 cups Red Lentils. 1 cup Coconut Milk. 1/4 cups Rice. 4 Tablespoons Parmesan, Grated (for Garnish).

1. In a large saucepan, heat the oil over medium heat. Saute the onions with the cinnamon and cumin for 5 minutes, or until softened. 2. Add the stock, sweet potatoes, carrots and lentils and cover and simmer until the sweet potato is tender, about 20 minutes. 3. Stir in the coconut milk and rice and increase the heat to a medium-high, cover and cook until the rice is cooked through, about 25 minutes. 4. Ladle into bowls and sprinkle Parmesan over top.

White Bean Chicken Chili

3 Tablespoons Olive Oil. 2 whole Medium Onions, Finely Chopped. 1 whole Red Bell Pepper, Seeded And Finely Chopped. 1 whole Green Bell Pepper, Seeded And Finely Chopped. 4 pieces Chipotle Chiles In Adobo, Finely Chopped. 1 teaspoon Ground Cumin. 1 teaspoon Dried Oregano. 8 cups Chicken Broth. 4 whole 6-inch Corn Tortillas, Cut Or Torn In Small Pieces. 2 cans 15-16oz Small White Beans, Drained And Rinsed. 3 cups Cooked Chicken Or Turkey, Shredded Or Cut In Bite Size Pieces. 1 package 10-12oz Frozen Corn, Defrosted. 1/2 cups Finely Chopped Fresh Cilantro. 2 cups Finely Shredded Mild Cheddar Or Monterey Jack Cheese For Garnish. 2 cups Sour Cream For Garnish.

Heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, chiles, cumin and oregano. Saute until the vegetables are softened, about 5-7 minutes. Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker. Add the broth, tortillas, beans, chicken and corn. Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours until the chili is thick and the beans and veggies are tender. Stir in the cilantro. Serve each bowl garnished with cheese and sour cream. Enjoy!

Simple Borscht

1 12 tablespoons butter. 1 cup beetroot, peeled and chopped. 1 onion, chopped. 1 carrot, chopped. 3 garlic cloves, chopped. 1 tablespoon caster sugar. 4 cups beef stock. salt and pepper. 12 lemon, juice of.

Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter. Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender. Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.

Sauerkraut Relish

1 (20 ounce) can sauerkraut, drained. 1/2 cup chopped green bell peppers. 1/2 cup chopped red bell peppers. 1/2 cup chopped celery. 1 small onion, chopped. 3/4 cup white vinegar. 1 cup white sugar.

In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.

Broccoli with Sour Cream

700 g broccoli. 3 tablespoons water. 250 g sour cream. 1 teaspoon black pepper, ground. 1 cup dry brown breadcrumbs. 3 tablespoons tasty cheese, grated.

Cut off the thickest stalks of the broccoli. Use a flat microwave dish. Place broccoli on the plate with the stalks to the out side. Cover and cook on HIGH 8 - 12 minutes until tender crisp. Drain. Spoon the sour cream over the broccoli. Sprinkle with pepper, then add the breadcrumbs. Top with the cheese. Cook uncovered on MEDIUM 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly. New Zealand.

Queso Fundido con Chorizo a la Tequila

10 ounces, weight Pork Chorizo. 1 whole Small Onion, Small Diced. 1 whole Jalapeno Pepper, Seeded And Small Diced. 1 whole Serrano Pepper, Seeded And Small Diced. 1 Tablespoon Chopped Green Chilies. 2 teaspoons Cumin. 1/4 cups Tequila. 3 cups Shredded Oxaca Cheese Or Mozzarella. 1/4 cups Queso Fresco Plus More For Garnish. Cilantro And Diced Tomatoes, For Garnish. Tortillas Or Tortilla Chips, To Serve.

Preheat oven to 425 degrees F. Heat a cast iron skillet or heavy oven proof skillet over medium high heat. Add chorizo and cook until almost dry, about 15 20 minutes. Transfer to a small bowl. Add onions and peppers, saute until tender. Stir in green chilies, cumin and chorizo. Add tequila and, using a long lighter, light the tequila. This can also be done by tilting the skillet towards the flame if using a gas stove. Let it burn until the flame goes out. Add shredded Oaxaca to skillet and gently toss with chorizo mixture. Top with queso fresco. Transfer skillet to the oven, bake in the oven until bubbly, about 20 minutes. Garnish with queso fresco, cilantro and diced tomato. Serve with warm tortilla or tortilla chips.

Gluten Free Chive Quick Bread (No Yeast)

1-13 cup White Rice Flour. 1-13 cup Oat Flour. 13 cups Tapioca Starch. 1 Tablespoon Xanthan Gum. 2 teaspoons Salt. 2 teaspoons Sugar. 1 teaspoon Baking Powder. 2 Tablespoons Chopped Fresh Chives. 1 cup Water. 4 whole Eggs. 1/4 teaspoons Olive Oil. 1 teaspoon White Wine Vinegar.

Preheat the oven to 350 F. Lightly oil a 14x5-inch rectangle tart pan and set it aside. In the bowl of a stand mixer, whisk together the rice flour, oat flour, tapioca starch, xanthan gum, salt, sugar, baking powder and chives. Set aside. In a medium bowl, whisk together the water, eggs, olive oil and vinegar. Add the wet ingredients to the flour mixture in the stand mixer. Mix to combine. Continue mixing until the ingredients are fully incorporated and a wet dough has formed. Transfer the dough to the prepared pan. Using an offset spatula, smooth the top of the dough as much as possible. Place the pan in the oven and bake until the top is a light golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Allow the bread to completely cool in the pan. Remove from the pan, and slice into 1/2-inch slices. Serve and enjoy! This bread lasts up to one week in a sealed container. I like to keep it in the refrigerator to make it last longer.

Toffee Tubes

1 stick Butter. 1/4 cups Honey. 1/4 cups Corn Syrup. 1/4 cups Brown Sugar. 1/4 cups Granulated Sugar. 3/4 cups Flour. 1 pinch Salt. 1/2 teaspoons Almond Extract. 13 cups Granulated Sugar. 2 cups Heavy Cream. 1 teaspoon Almond Extract.

Preheat oven to 325F. Line cookie sheets with Silpat or parchment paper. To make tubes, melt butter in a pan with honey, corn syrup and sugars. Stir over medium heat, allow to boil for one minute. Turn off heat. Add flour, salt and almond extract, stirring quickly. Using one teaspoon, measure cookies onto cookie sheet. I only do 3 cookies at a time because they will spread. Bake for about 5-7 minutes until bubbly and browned. Remove from oven and quickly using a cannoli form (or the handle of a whisk) lift up circles and form into tube. Press to seal and allow to cool. They will harden very quickly. When all cookies are made, store in a Ziploc bag until ready to fill. Filling: Combine sugar, cream and almond extract in a very cold bowl. Mix until cream is stiff. Fill a pastry bag and carefully fill the toffee tubes. Serve within several hours. Enjoy!

Pita With Feta

6 whole pita breads. 1 14 cups feta cheese, crumbled. 3 12 teaspoons italian seasoning. 34 cup red onion, sliced thin. 1 small tomatoes, thinly sliced. 4 large black olives, sliced. 1 teaspoon red pepper flakes, divided evenly over 4 breads. 18 teaspoon garlic powder, divided evenly over 4 breads. 1 tablespoon olive oil, divided into 1/4 teaspoon amounts.

Preheat oven to 350 degrees. Place breads on baking sheet - ungreased. Sprinkle cheese on each pita and add Italian seasoning to each. Top with rest of ingredients divided equally on the four breads. Drizzle 1/4 teaspoon (olive oil) on each pita. Bake in oven for 10-12 minutes. Cut in half and let rest for 4 minutes before serving.

Ambrosia Cheese Ball

1 can (15 Oz. Can) Crushed Pineapple. 1 can (11 Oz. Can) Mandarin Orange Slices. 16 ounces, weight Cream Cheese, Softened. 1/4 cups Powdered Sugar. 1 cup Dried Cranberries, Divided. 1 cup Coconut, Divided. 3/4 cups Chopped Pecans, Divided.

Drain pineapple and oranges; pat dry between layers of paper towels and set aside. Blend together the cream cheese and powdered sugar. Stir in 3/4 cup dried cranberries, 3/4 cup coconut, the drained pineapple and 1/2 cup chopped pecans. Spoon the cream cheese mixture into a serving bowl, forming into a mound. Sprinkle the remaining 1/4 cup dried cranberries around the edges of the bowl. Arrange orange sections around the inside edge of the cranberries. Sprinkle the remaining 1/4 cup coconut in center, and top with the remaining pecans. Serve with gingersnaps, vanilla wafers or Wheat Thins.

Chipotle Twice Baked Sweet Potatoes

4 whole Sweet Potatoes, Medium Sized. 1/4 cups Real Maple Syrup. 2 teaspoons Ground Red Chipotle. 5 strips Bacon, Cooked And Crumbled, For Topping. Feta Cheese And Chopped Cilantro, For Topping. Chipotle Sour Cream, For Drizzling.

Preheat oven to 400 degrees F. Wash the sweet potatoes and poke a few holes in each potato with a fork. Place the potatoes directly on the top oven rack and set a baking sheet below on the bottom rack to catch any drippings. Bake for 45 minutes to 1 hour. The centers of the potatoes should be tender and soft. Remove from oven and reduce oven temperature to 350 degrees F. Allow the potatoes to cool enough to handle them. Cut them in half, scoop out the center, and place in a small bowl. Add maple syrup and chipotle powder to the bowl and mash with a fork. Make sure there are absolutely no lumps and the mixture is smooth. Evenly distribute the creamy sweet potato mixture back into their skins. Bake for 15 minutes. Remove from the oven and immediately top with crumbled bacon, feta, and cilantro. Drizzle with chipotle sour cream and serve.

Tomato, Corn, and Barley Salad

2 1/4 c. water. 1/2 c. pearl barley. 3 ear corn. oil. 2 large tomatoes. 2 mini seedless cucumbers. 1/4 c. snipped fresh chives. 1/4 c. Creme fraiche. 1 tbsp. rice wine vinegar. 1/2 tsp. kosher salt. Freshly ground pepper.

Bring water to a boil in a medium saucepan. Stir in barley, reduce heat, cover, and simmer 30 minutes, until most of the water has been absorbed and the barley is firm-tender. Transfer to a bowl; cool. Meanwhile, brush corn with oil and grill over medium heat until lightly browned on all sides, about 10 minutes. Remove kernels with a sharp knife (there should be 2 cups). Add corn, tomatoes, cucumbers, and chives to barley. Mix creme fraiche, vinegar, and salt in a small cup, then add to salad and gently toss to dress. Season with freshly ground pepper to taste.

Carrot Cake Blondies

2 cups All-purpose Flour. 1 teaspoon Baking Powder. 1/4 teaspoons Baking Soda. 1/2 teaspoons Salt. 1 Tablespoon Cinnamon. 1/4 teaspoons Ginger. 18 teaspoons Nutmeg. 1/2 cups Melted Butter. 2 cups Brown Sugar. 1 Tablespoon Vanilla. 2 whole Eggs. 1- 1/2 cup Shredded Carrot. 1 cup White Chocolate Chips (optional), Plus More For Drizzling Over The Top.

Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a mixer, cream together butter, sugar, and vanilla. Stir in eggs until just combined. Stir dry ingredients into wet until just combined. Fold in carrots and white chocolate chips. Spread into a well-greased 9x13 pan and bake for 30 minutes until an inserted toothpick comes out clean. Cut into squares and serve with drizzled melted white chocolate or caramel sauce.

Monte Cristo Sandwich

8 slices bread (I use challah). 4 teaspoons honey dijon mustard. 8 slices thin deli sliced swiss cheese. 8 slices thin deli ham. 8 slices thin deli sliced turkey (I like smoked). 3 large eggs. 2 tablespoons flour. 1 tablespoon melted butter. 14 teaspoon salt. 14 teaspoon black pepper. 2 tablespoons milk (low fat to try to keep it low in fat!). powdered sugar, for dusting. raspberry preserves, for dipping.

Heat oven to 425F. Lightly butter a baking sheet pan. I use the spray. Spread 1/2 teaspoon mustard on each slice of bread. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth. Blend in milk. DIP both sides of sandwiches into egg mixture until bread is lightly soaked. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches. Bake 8-10 minutes until bottom is golden brown. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches. Garnish with fresh raspberries.

Salmon Tacos with Mango Salsa

1 Tablespoon Olive Oil. 4 ounces, weight Salmon. 1/2 whole Lemon, Juiced. Salt To Taste. 1 whole Avocado. 2 whole Corn Tortillas. 1 whole Mango, Skin Removed And Chopped. 18 whole Red Onion, Chopped. 1/4 whole Jalapeno, Chopped. 2 Tablespoons Cilantro, Chopped. 1/2 whole Lime, Juiced. 1 teaspoon Honey.

Bring olive oil in a large frying pan to medium heat. Add the salmon, sprinkle with lemon juice and a little salt, and cook for about 4-5 minutes per side. Remove from heat, shred, and set aside. To make the salsa, combine mango, red onion, jalapeno, cilantro, lime, and honey in a small bowl. Mix until combined and refrigerate until ready to use. To assemble the tacos, spread each half of the avocado on one corn tortilla (see note below). Top with the salmon and mango salsa and enjoy! Note: The tortillas are also great grilled a bit before serving!

Southwest Chicken With Brown Rice

34 lb boneless skinless chicken. 1 teaspoon cumin. 1 teaspoon chili powder. 2 tablespoons olive oil. 1 onion, cut in chunks. 1 garlic clove. 28 ounces chopped tomatoes. 14 ounces canned red kidney beans. 13 cup salsa. 1 cup brown rice. 14 cup monterey jack cheese. 12 avocado, sliced.

Sprinkle chicken pieces with cumin and chili powder. Heat oil in a large skillet over medium heat. Add chicken; cook until meat is on longer pink. Add onion and garlid; cook an stir 2 minutes. coarsely chop tomatoes; set aside. Add water to equal 1 3/4 c total. Add liquid and salsa to skillet and bring to a boi. Stir in rice, reduec heat, cover tithtly an simmer 25 minutes. Stir in beans and tomatoes. Rem ove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese and garnish with avocado.

Cornmeal Crust Mexican Pizza

1- 1/2 cup All-purpose Flour. 1 Tablespoon Sugar. 1- 1/4 teaspoon Regular Active Dry Yeast. 1/4 teaspoons Kosher Salt. 3/4 cups Warm Water. 1 Tablespoon Olive Oil. 13 cups Yellow Cornmeal (plus Some Additional For Rolling Out The Dough). 1 cup Mozzarella Cheese, Shredded. 1 cup Monterey Jack Cheese, Shredded. 1 can Diced Fire Roasted Tomatoes, Drained (14.5oz). 1- 1/2 cup Cooked Chicken, Diced. 1/2 cups Black Beans. 1/2 cups Corn. 1/2 whole Red Or Orange Bell Pepper, Chopped. 1 whole Jalapeno, Seeded And Chopped. 4 whole Green Onions, Chopped. Chopped Fresh Cilantro, For Garnish (optional).

Preheat oven to 450 degrees F. In a medium bowl, mix half of the flour (3/4 cup), sugar, yeast and salt. Stir in the warm water and oil. Beat on low speed for about 30 seconds. Increase to high speed and beat an additional 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour. On a lightly floured surface knead dough until smooth and elastic, about 5 minutes. Place in a lightly greased bowl and cover it. Rest dough for 10 minutes. Sprinkle additional cornmeal on parchment paper and roll out dough to create your desired shape. Transfer to baking surface, I use a pizza stone. Prick dough with a fork. Bake the crust for 8-10 minutes or just until edges begin to turn brown. Remove from oven and top with 1/2 cup mozzarella and 1/2 cup Monterey Jack cheese, tomatoes, chicken, black beans, corn, bell pepper and jalapeno, then cover with remaining shredded cheese. Bake 6-8 minutes or until cheese is melted. Sprinkle with green onions and cilantro.

Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks

3 tablespoons butter. 4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups). 1/2 cup (or more) whole milk. 12 garlic cloves, coarsely chopped (about 1/2 cup). 3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces. 3/4 cup mascarpone cheese* (about 6 ounces).

Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.) Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.) Top with leeks. *Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.

Apple Charlotte

1 tablespoon butter. 1 (1 pound) loaf white bread, crusts trimmed. 8 apples - peeled, cored and chopped. 1/3 cup white sugar. 1/2 tablespoon ground cinnamon. 1 tablespoon lemon juice. 2 tablespoons butter, cubed. nonstick cooking spray.

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps. In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil. Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.

Double Cranberry Crunch Muffins

1 cup whole wheat flour. 34 cup flour. 1 cup sugar. 4 teaspoons baking powder. 1 teaspoon almond extract. 34 cup nonfat milk. 1 egg. 1 cup corn flakes. 1 orange (grated peel of one orange). 13 cup orange juice. 6 tablespoons flax seed meal or 2 tablespoons oil. 2 cups fresh cranberries, chopped. 1 cup brown sugar. 1 cup pecans, chopped. 1 cup corn flakes. 1 teaspoon oil. 1 tablespoon brown sugar.

Combine cornflakes, milk, egg, orange juice and orange peel. Mix well. Add flour, flax seed, sugar and baking powder just until moistened. Gently stir in cranberries and nuts. Crush remaining cereal and add 1 tbsp brown sugar and 1 tsp oil. Spoon the batter into muffin tins and stop with cereal mixture. Bake 25 minutes at375 degrees. *I also made these in coffee cups, ramekins or into small bread loaves; baking for same time and temperature.

Deviled Eggs

5 whole Large Hard Boiled Eggs, Cooled And Shelled. 1 Tablespoon Vegenaise (vegan Mayonnaise). 1 Tablespoon Dijon Mustard. 1/4 cups Minced Parsley. 1/4 cups (very Finely) Diced Celery. 1 teaspoon Minced Shallots. 1/4 teaspoons Celtic Sea Salt. 1/4 teaspoons Pepper. Paprika, For Garnish.

Cut the hard boiled eggs in half lengthwise and remove the yolks. Set the whites aside. Place the yolks in a bowl and mash them. Stir the Vegenaise (1-2 tablespoons), mustard, parsley, celery, shallots, salt and pepper into the mashed yolks. Spoon filling into egg whites. Keep refrigerated until serving. Sprinkle with paprika, or if youre feeling zany, use smoked paprika. Serve!

Soy Sauce Marinade

12 cup soy sauce. 12 cup water. 2 tablespoons oil. 2 tablespoons lemon juice. 1 tablespoon brown sugar, packed. 1 garlic clove, minced. 14 teaspoon red pepper.

Mix all ingredients well. Pour over beef or pork and marinate 8 hours or overnight. Grill or broil meat. Leftover marinade should be discarded.

Whole Wheat Pancakes With Blueberry Compote

34 cup all-purpose white flour. 12 cup whole wheat flour. 1 12 teaspoons baking powder. 12 teaspoon baking soda. 1 teaspoon ground cinnamon. 1 teaspoon coarse salt. 2 tablespoons sugar. 2 tablespoons wheat germ. 1 12 cups soymilk (optional trade ( low-fat buttermilk or 2% milk). 2 eggs, slightly beaten. 14 cup canola oil. 2 cups blueberries (fresh or frozen, about 1 pint). 4 tablespoons lemon juice. 18 teaspoon coarse salt. 14 cup sugar.

To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water). To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl. To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.

Caribbean Pasta with Shrimp

4 cloves garlic, minced. 1/4 cup minced shallots. 1 tablespoon minced fresh ginger root. 3 tablespoons olive oil. 1 green bell pepper, seeded and chopped. 1 1/2 cups tomato - peeled, seeded and chopped. 2 teaspoons curry powder. 1/2 teaspoon whole allspice berries. 1/2 cup chicken stock. 1/4 cup brandy-based orange liqueur (such as Grand Marnier). 2 tablespoons soy sauce. 1 tablespoon brown sugar. 2 teaspoons cornstarch. 2 tablespoons chile paste. 8 ounces rotini pasta. 1 1/2 pounds medium shrimp - peeled and deveined. 1/2 cup fresh cilantro, chopped.

In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes. Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt. Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

Gorgonzola Sauce

3 tablespoons butter. 2 tablespoons crumbled Gorgonzola cheese. 1 green onion, minced. 1 clove garlic, minced. fresh ground black pepper to taste.

In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

Abm Banana Yeast Bread

3 overripe bananas. 14 cup molasses. 2 tablespoons butter. 3 cups white bread flour. 12 cup white bread flour, to adjust moisture content. 13 cup powdered milk. 34 teaspoon salt. 2 14 teaspoons active dry yeast. cinnamon (optional) or spices (optional).

Layer ingredients in machine in the order listed or as per your machines instructions. Set to 1.5 lb loaf and press start. Towards the end of the mix cycle your dough ball should move freely in the machine without sticking to the sides (needs more flour) and should pick up all the loose ingredients (needs more water). One your dough ball looks fine you can let the machine do the rest of the work for you.

Amish Cinnamon Rolls with Caramel Frosting

2 teaspoons Plus 2/3 Cup Sugar, Divided. 1 cup Warm Water. 2 packages Yeast, 0.25 Ounce Packets. 4 whole Eggs, Beaten. 23 cups Melted Margarine. 1 teaspoon Salt. 1 cup Homemade Mashed Potatoes. 6 cups Bread Flour, Preferably Thesco (Which I Buy At A Bulk Food Store). 1 cup Brown Sugar. 2 Tablespoons Cinnamon. 6 Tablespoons Melted Butter. 1 stick Butter. 1 cup Brown Sugar. 1/4 teaspoons Salt. 1/4 cups Milk. 1 teaspoon Vanilla. 2- 1/2 cups Powdered Sugar.

For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast. Let stand for 5 minutes. Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.) While the dough is rising, make the filling. In a small dish mix together the brown sugar and cinnamon. Once its finished rising, roll out dough in a rectangular shape to about 1/4 inch thickness. Spread with the melted butter and the brown sugar and cinnamon mixture. Roll up and cut into 1-inch slices. Place slices approximately 1 inch apart on a baking sheet greased with melted margarine. Let rise for 1 hour and 15 minutes. Bake at 350 degrees F for 20- 25 minutes or until golden brown. While the rolls are baking, go ahead and make the caramel frosting. Melt the butter in a saucepan over low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar. Spread a thin layer on the rolls once they have cooled off. If you like a lot of icing or have a really big sweet tooth you might want to make 1-1/2 batches of the icing to make sure that you have plenty.

Chocolate Covered Cherries

8 Tablespoons Melted Butter. 6 Tablespoons Light Corn Syrup. 14 ounces, weight Sweetened, Condensed Milk. 1 teaspoon Vanilla Extract. 3 pounds Confectioners Sugar. 3 jars Maraschino Cherries (10 Oz. Each). 2 cups Semi-Sweet Chocolate Chips. 1/2 Tablespoons Shortening.

In a very large mixing bowl, combine butter, corn syrup, condensed milk, vanilla and sugar. Knead dough and form it into balls with a cherry wrapped in the center. The balls should be about the size of walnuts. Place balls in the freezer, on a cookie sheet lined with waxed paper, to chill. In a double boiler, melt chocolate chips and shortening. Dip cooled balls into the chocolate and place on waxed paper to cool and set.

Brussels Sprouts ala Angela

6 slices bacon, diced. 1 onion, diced. 1 tablespoon minced garlic. 1 cup chicken stock. 2 (16 ounce) packages Brussels sprouts, trimmed and halved lengthwise.

Place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes. Pour the chicken stock into the pan; add the Brussels sprouts. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the mixture so the sprouts are coated in the liquid Place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes.

Gordon Ramsay's stir-fried duck in lettuce cups recipe

1 Iceberg lettuce. 4 duck breasts, about 175g each. 0.25 tsp Szechuan peppercorns. 0.5 tsp black peppercorns. 0.5 - 1 tsp five-spice powder. 1 pinch sea salt. 1 cup olive oil, to drizzle. 1 cucumber. 2 spring onions, trimmed. 5 - 6 tbsp hoisin sauce. 1 tbsp sesame seeds, to sprinkle.

For the lettuce cups, remove the outer layers from the lettuce until you get 4-6 neat whole leaves. Trim around each leaf with scissors to neaten the edges, so that they resemble cups. Place one on each serving plate. Remove the skin and fat from the duck breasts, then slice the flesh into thin strips. Put the peppercorns, five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck slices, drizzle with a little olive oil and toss to coat evenly. Halve the cucumber and scoop out the seeds, then cut the flesh into finger-length strips. Slice the spring onions very finely on the diagonal. Heat a non-stick wide frying pan until hot and you can feel the heat rising above the pan. Add the duck and stir fry for 2 minutes. Add the spring onions and hoisin sauce and toss well to coat. Stir-fry for another minute until the duck is just cooked through. Toss with a handful of cucumber strips. Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds and scatter the remaining cucumber strips around each plate. Serve immediately.

Easy Chicken Masala

1 cup plain whole-milk yogurt. 1/4 cup coarsely chopped fresh cilantro. 3 tablespoons extra-virgin olive oil. 1 tablespoon garam masala*. 2 teaspoons coarse kosher salt. 1 large garlic clove, pressed. 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed. 2 small onions, cut into 1/4-inch-thick slices.

Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Position racks in top third and bottom third of oven; preheat to 400F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade. Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around. An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

Vegetarian Ramen Noodle Soup

2 cabbage leaves. 1 green pepper. 50 g bean sprouts. 1 egg. 100 g ramen noodles. 1 cup water. 3 tablespoons soy sauce. 1 teaspoon salt. 1 teaspoon pepper.

Stir fry the vegetables with oil, salt and pepper. prepare the boiled egg and ramen noodles. boil 1 cup water and add 3 table spoons of soy sauce. pour the soup into a bowl, put the prepared ramen noodle. add the stir fried vegetables and place the boiled egg on top of the ramen noodle.

Margarita De Sandia

1 cup sugar. 1 cup water. 3 12 cups seeded cubed watermelon. 34 cup tequila. 12 cup fresh lime juice. crushed ice.

Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves; boil 1 minute. Remove from heat; cool. Process watermelon in a blender until smooth. Combine all ingredients, and shake well.

Easy Banana Bread

3 whole Overripe Bananas. 1 cup Miracle Whip. 3/4 cups Sugar. 2 cups Flour. 2 teaspoons Baking Soda. 1/2 teaspoons Salt.

Beat bananas, Miracle Whip and sugar together. Stir in flour, soda, and salt. Scoop into well-sprayed loaf pans. Bake at 325 degrees F until a toothpick inserted into the middle comes out clean. To make into muffins, scoop into muffin tins and bake at 350 degrees F for 20-25 minutes.

Mediterranean Barley Salad

1 cup barley. 2 1/2 cups water. 7 sun-dried tomatoes. 2 cloves garlic. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1/2 cup finely chopped cilantro. 1 (4 ounce) can chopped black olives. 2 tablespoons olive oil.

Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl. Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.

Rotting Pumpkin Martini

1 ounce peach schnapps. 1 12-2 ounces cranberry juice (diet is a good substitute). 1 ounce blavod black vodka.

Combine peach schnapps & cranberry juice in a martini shaker with ice. Shake well and strain into a martini glass. Using the back of a spoon or a pourer spout, carefully pour the Blavod on the edge of the glass so that it rests on top, causing a layered look.

Quinoa Breakfast Hash

2 whole Sweet Potatoes. 1 whole Cauliflower, Cored. 2 Tablespoons Olive Oil For Roasting And To Coat Pans. 1/2 cups Dry Quinoa, See Note. 1 cup Water. 1 whole Sweet Onion, Chopped. 1 whole Red Pepper, Stem And Seeds Removed, Chopped. 1/2 bunches Kale Or Spinach, Chopped. 4 whole Eggs, Cooked To Your Preference (one Egg A Person, Optional For Vegan/vegetarians). 1/2 teaspoons Cumin. 1/2 teaspoons Smoked Paprika. 2 dashes Cinnamon. 1 teaspoon Salt And Pepper, to taste. 3 Tablespoons Parsley, Chopped For Garnish (optional). 4 Eggs.

Preheat oven to 400 degrees F. First chop the sweet potato and cauliflower. Place each on its own rimmed baking sheet in a single layer and toss liberally with olive oil and sea salt. Roast them at 400 degrees F for about 25 minutes or until they are tender and starting to brown. While the potatoes and cauliflower are roasting, rinse and cook the quinoa (see notes below regarding cooking quinoa). Set aside. In a large pan (big enough to add everything into later), add a tablespoon of olive oil and saute chopped onion until translucent and starting to brown, about 5 minutes. Season with a dash of salt. Add chopped red pepper and kale or spinach. Season again with a few dashes of salt. Saute until kale wilts a bit and pepper starts to soften, about 3 minutes. Add sweet potatoes and cauliflower. Toss with spices. I used cumin, paprika and cinnamon. Mix in the cooked quinoa and cook until everything is warm and ready to eat! Adjust seasonings to taste along with more salt and pepper to taste. I like extra cinnamon! In a separate pan over medium to medium-high heat, fry eggs to your liking. Place a serving of quinoa/veggie mixture into a bowl. Top with a cooked egg. Sprinkle with parsley. To cook quinoa: First rinse your quinoa. This removes the bitter taste some quinoa has. As a rule of thumb, quinoa cooks in 2x the amount of liquid as the quantity of quinoa. So for this recipe, cook 1/2 cup quinoa in 1 cup water. Put quinoa and water (or stock) in a pot, add a pinch of salt, bring to a boil, reduce to low and let it cook about 15 minutes until you see the rings around the edges of the quinoa pop open. All the water should be absorbed.

Dark Chocolate Almond Butter Truffles

1 cup Chocolate Almond Butter, I Used Justin's (regular Almond Butter Would Work Too). 4 whole Dates, Pits Removed. 1/4 cups Dried Cherries. 1/2 cups Honey Roasted Almonds, Chopped, Divided. 1 cup Dark Chocolate Chips, Melted.

Line a baking sheet with wax paper and set aside. In a food processor combine almond butter, dates, cherries, and 1/4 cup almonds. Pulse until well mixed. Form into dough balls, a little smaller than golfball-sized. (Dough may be sticky, just work with it as best as you can. ). Place onto cookie sheet and place in freezer for 10 minutes or fridge for 30 minutes to get dough to harden. Once dough balls have been chilled, remove from freezer or fridge and with a fork, dip each on into melted chocolate to completely cover. Place back onto baking sheet, and sprinkle with remaining chopped almond bits. Continue with remaining truffles, and place in fridge to chill once more. Chill about 30 minutes, and enjoy! Store in the fridge in an airtight container for 5 days, or up to a month in the freezer.

Uncle Tom's Appetizer Meatball Sauce

2 tablespoons Worcestershire sauce. 2 tablespoons white vinegar. 1 cup ketchup. 12 teaspoon onion salt. 14 teaspoon garlic powder. 1 tablespoon white sugar.

In a medium sauce pan mix ingredients and simmer til blended, add your prepared meatballs and simmer about fifteen minutes. Looks exceptionally appetizing served on a white platter with a tooth pick set in each meatball. I assure an empty platter!

Low-Calorie Banana Bread

1 mashed banana. 1 tablespoon of melted butter or 1 tablespoon margarine. 1 teaspoon vanilla extract. 1 cup Splenda granular. 1 pinch salt. 1 teaspoon baking powder. 1 large egg. 2 tablespoons skim milk. 34 cup flour.

spray the loaf pans with pam or a non-stick cooking spray. mix the all the ingredients except the flour together in a bowl. add the flour. pour it into the pan. bake in a 350 degree oven for about 20 minutes or so.

Grilled Sweet Chili Pork Loin

2 Tablespoons Taco Seasoning. 2 Tablespoons Brown Sugar. 1 Tablespoon Olive Oil. 1- 1/2 pound Pork Loin.

1. Mix the taco seasoning and brown sugar together in mixing bowl. 2. Add the olive oil to seasoning mix and stir to make a paste. 3. Rub mixture on pork loin, covering throughly. 4. Set aside to marinate for 30 minutes (or, if pressed for time, can be used immediately). 5. Grill until internal temperature is 145 degrees F. 6. Allow to rest for a few minutes; slice and serve.

Cream of Browned Potato and Oatmeal Soup

2 tablespoons cooking oil (olive oil is what I used). 5 cups chopped potatoes, red and yellow. 1 small onion, diced (optional). 2 cups cooked oatmeal. water, to cover. salt and pepper, season to taste. 2 tablespoons butter. 2 tablespoons flour. 1 cup milk. salt and pepper.

Remember, oatmeal is a grain, and like barley, makes a good soup ingredient. I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them). Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet). Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy. Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup. Let the soup cook on medium-low heat until done, about 15 to 20 minutes. You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch. Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it). Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes. Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional). _______. All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.

Peachy BBQ Meatballs

1 (10 ounce) jar Dickinson's Pure Elberta Peach Preserves or Dickinson's Pure Patterson Apricot Preserves. 1/4 cup ketchup. 1/4 cup cider vinegar. 1 teaspoon chopped garlic. 1 teaspoon chopped gingerroot. 2 tablespoons soy sauce. 1/2 teaspoon salt. 1/2 teaspoon ground white pepper. Pinch cayenne pepper. 1 (18 ounce) package frozen bite-size fully cooked meatballs, thawed. Fresh cilantro leaves, chopped.

Blend preserves, ketchup, vinegar, garlic, gingerroot, soy sauce, salt, pepper and cayenne in blender until smooth. Pour into medium saucepan. Add meatballs, toss to coat and heat over medium heat until hot. Skewer meatballs with colored toothpicks and arrange on serving platter. Sprinkle with cilantro.

Shrimp Lo Mein

2 lbs medium shrimp, peeled and deveined. 12 cup soy sauce. 8 teaspoons cornstarch. 12 tablespoon grated fresh ginger. 6 cloves garlic, minced. 4 teaspoons sesame oil, divided. 12 ounces snow peas. 2 cups shredded carrots. 1 head bok choy, sliced. 1 (15 ounce) can chicken broth. 7 scallions, sliced. 12 ounces fettuccine, cooked and drained.

Combine first 5 ingredients and set aside for 10 minutes. In skillet or wok, heat 1 tsp oil over high heat. Drain shrimp, reserving soy mixture. Cook shrimp until pink, 2-3 minutes. Remove from skillet. Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute. Add to shrimp. Cook cabbage in skillet with remaining oil 1 minute. Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture. Cook until thickened, 1 minute. Remove from heat and mix in scallion and fettucini.

Red Thai Duck Curry

3 whole Boneless Duck Breasts, Fat On If Desired. 2 Tablespoons Olive Oil. 3 cloves Garlic, Minced. 6 Tablespoons Thai Red Curry Paste (storebought Or Homemade). 1- 1/2 can (14 Oz. Size) Coconut Milk. 2 cups Hot Water. 4 Tablespoons Fish Sauce. 3 Tablespoons Minced Fresh Ginger. 2 Tablespoons Olive Oil (additional). 1/2 whole Red Onion, Sliced. 1 whole Green Or Red Bell Pepper, Cored And Sliced. 1 cup Grape Tomatoes. 1/2 whole Pineapple, Cut Into Chunks (can Use Canned Pineapple). LOTS Of Fresh Basil, Chopped. Jasmine Rice Cooked.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Place duck breasts fat side down and cook for several minutes, or until skin is crisp and golden brown. (Dont worry about cooking the duck at this point. You just want to give the skin some great color.) Remove from the skillet and cut into slices. Set aside. Reduce heat to medium low. If oil isnt overly brown, go ahead and add the minced garlic to the pan. (If oil is to brown, pour it off and add some new oil.) Add red Thai curry paste to the pan and stir. Cook paste for several minutes to release the flavors. Pour in the coconut milk, hot water, fish sauce, and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients. In a separate pot (I use a dutch oven) heat oil over medium high heat. Add sliced onions and bell pepper and cook for several minutes. Make sure the pan is hot, then add sliced duck and stir. Cook for 3 to 4 minutes. Add pineapple and cherry tomatoes. Stir and cook for 2 minutes. Taste curry sauce, which should be slightly thickened by now. Add more spice if needed. Pour curry sauce into the pot with the veggies and duck. Stir to combine and allow to bubble and simmer for a good 5 to 10 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and allow to sit for 5 minutes. At the last minute, stir in lots of chopped basil. Serve immediately over jasmine rice. Spoon plenty of sauce into the bowl!

Game Day Vegetarian Buffalo Bites

1 cup Water. 1 cup Flour. 2 teaspoons Garlic Powder. 1 head Cauliflower. 1 cup Buffalo Or Hot Sauce. 1 Tablespoon Oil.

Preheat the oven to 450 degrees F and spray a large nonstick baking sheet or glass casserole dish with cooking spray. Combine the water, flour, and garlic powder in a bowl and stir until well combined. Coat the cauliflower pieces with the flour mixture and place on the baking sheet; make sure to allow the mixture to drip off a bit before placing on the baking sheet so as not to have a lot of excess baked on. Bake for about 20 minutes or until golden. Combine the hot sauce and oil in a small bowl. Pour the hot sauce mixture over the baked cauliflower, then place back in the oven and continue baking for an additional 5 minutes. Serve hot with light blue cheese dressing and celery sticks.

Eggnog Muffins 1982

2 cups all-purpose flour. 23 cup granulated sugar. 1 tablespoon baking powder. 12 teaspoon salt. 34 cup dairy fresh eggnog. 12 cup bicardi dark rum. 5 tablespoons melted butter. 1 egg, beaten. 12 teaspoon fresh grated nutmeg.

Preheat oven 400F. Grease muffin tin. Sift dry ingredients into a large bowl. Stir in the eggnog, rum, butter, egg, and nutmeg. Spoon into 12 greased muffin cups. Bake 18- 20 minutes or until tester comes away clean. Cool completely, on a wire rack-- Serve--room temperature.

Junior Mint Brownies

cooking spray. 14 cup butter or 14 cup margarine. 32 chocolate-covered mint candies (about 3 ounces). 1 cup flour. 14 teaspoon baking soda. 18 teaspoon salt. 23 cup sugar. 13 cup unsweetened cocoa. 1 large egg. 1 large egg white.

Preheat oven to 350F. Coat bottom of an 8-inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass container; microwave at high 30 seconds or until soft. Stir until smooth; set aside. Combine flour, baking soda, and salt in a bowl, set aside. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed until well blended. Add mint mixture and beat well. Add flour mixture and beat at low speed just until blended. Pour batter into pan and bake at 350F for 20 minutes or until a toothpick inserted in center comes out clean. Cool completely.

Salmon with Mango Tomato Salsa

1 Small Orange Mango, Peeled, Pitted And Diced Into 1/4" Pieces. 4 Cherry Tomatoes, Diced Into 1/4" Pieces. 1/2 Jalapeno, Minced. 1/2 Lime, Juiced. 2 Tablespoons Olive Oil, Divided. Salt To Taste. Pepper To Taste. 2 Tablespoons Fresh Cilantro, Chopped. 14 ounces, weight Center Cut Salmon Fillet, Washed And Patted Dried. 1 teaspoon Dijon Mustard. Old Bay Seasoning, To Taste.

Preheat oven to 425 F. Make the salsa: In a medium sized bowl toss together the mango, tomatoes and jalapeno (omit the seeds if youd like less heat). Drizzle on the lime juice and half of the olive oil. Season with salt and pepper. Fold in the cilantro to combine everything. Taste to correct seasoning, if necessary. Let flavors meld while you make the salmon. For the salmon: Smear the top of the salmon fillet with the mustard and sprinkle on Old Bay. Heat the remaining half of the olive oil in a non-stick, oven-proof skillet over moderately high heat. Place the salmon in, seasoned side down for 3 minutes. Then carefully turn it over and place the pan in the oven to roast for 7-10 minutes, depending on how well done you like your salmon and if the salmon is super cold or not. Carefully remove the skillet from the oven and transfer salmon to a platter. Cut into 2 pieces and serve topped with the salsa. Enjoy!

Salsa

1 large onion, coarsely chopped. 6 garlic cloves, minced. 3 limes, juiced. 8 large cayenne chilies, coarsely chopped. 8 firm ripe tomatoes, peeled and chopped. 1 splash vinegar. 14 teaspoon sugar. 1 pinch salt. 6 Thai red chili peppers (optional). fresh coriander, leaf chopped.

Mix the onion and garlic with the lime juice in a large bowl and set aside for 30 minutes. Add the cayenne chili, tomatoes, vinegar, sugar and salt and mix well. Taste for hotness and add some Thai chilies to your taste. Put 50% of the mixture in a blender and pulse blend for a second or two. Return the blended mixture to the bowl, mix well and add the coriander. Chill, preferably overnight.

Grilled Lamb Burgers W/ Marinated Red Onions, Dill & Sliced

1 14 lbs ground lamb. 2 teaspoons sweet paprika. 2 teaspoons dried oregano. 1 small garlic clove, minced, smashed to a paste. kosher salt, to taste. 6 ounces feta, cut into 1/4-inch thick slices (about 8). 2 tablespoons extra virgin olive oil. 2 tablespoons chopped fresh dill. 12 small red onion, thinly sliced. 3 tablespoons red wine vinegar. 1 teaspoon granulated sugar. 4 whole wheat pita bread, warmed. 1 tomatoes, 4 thin slices. 1 English cucumber, 8 thin slices.

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Gently mix the lamb with the paprika, oregano, garlic, and 1 tsp salt. Shape it into four 1/2 inch thick patties. On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 Tb of the dill. In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp salt, and the remaining 1 Tb dill, and let sit at room temperature for 10 to 15 minutes. Grill the burgers on one side until they have good grill marks, about 5 minutes. Flip and cook the other side until it has good grill marks, too, and the burgers are just light pink inside (make a nick with a paring knife), about 5 minutes for medium doneness. Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping 1 tsp of pickled onions.

Quinoa with Rainbow Chard and Eggs

2 Tablespoons Olive Oil, Or More As Needed, Divided. 7 cloves Garlic, Chopped, Divided. 1 cup Quinoa, Rinsed And Drained. 2 cups Vegetable Or Chicken Broth. 1 pinch Red Pepper Flakes. 8 ounces, weight Baby Bella Or Portabella Mushrooms, Sliced. 12 stalks Rainbow Chard, Chopped. 4 whole Eggs.

Over medium heat, heat 1/2 tablespoon oil in a small pot. Add half the garlic and cook for 1 minute. Add quinoa and cook for 3-4 minutes. Add broth to quinoa, bring to a boil, reduce heat and simmer, covered for 20 minutes or until liquid is absorbed and quinoa is fluffy. In a pan heat 1 tablespoon olive oil over medium heat and cook remaining garlic with red pepper flakes for 1 minute. Add sliced mushrooms and cook for 4-5 minutes. Add a litte more oil if needed. Add rainbow chard ends and cook for a couple minutes, then add remaining rainbow chard leaves. Add salt and pepper to taste. In a separate skillet over medium heat heat, drizzle olive oil or cooking spray. Crack 4 eggs in the skillet and cook for a few minutes. Mix quinoa with mushroom and rainbow chard mix. Serve topped with a sunny side up egg. Recipe adapted from Fuss Free Cookings Rainbow Chard, Kale & Quinoa Salad.

Butternut Squash, Bacon and Gruyere Pasta

1 whole Butternut Squash, Peeled, Seeds Removed And Diced. 3 Tablespoons Olive Oil, Divided. 1/2 teaspoons Cinnamon. 3 slices Bacon, Chopped. 1 whole Yellow Onion, Sliced. 16 ounces, fluid Spaghetti Pasta. 18 teaspoons Ground Nutmeg. 1/4 cups Milk Or Cream. 1/2 cups Gruyere Cheese. 1/2 teaspoons Salt To Taste. Pepper To Taste.

Preheat oven to 425 F. Line a baking sheet with foil. Put squash into a large bowl. Toss butternut squash with 2 tablespoons oil, cinnamon and a dash of salt. Place onto prepared baking sheet and bake in preheated oven for 40 minutes, or until squash is tender. Meanwhile, in a large saucepan over medium heat, cook chopped bacon until completely cooked and crispy. Remove bacon from pan and set aside. Remove drippings from pan and add remaining 1 tablespoon of olive oil into the pan. Over medium heat, add onions and cook until soft, about 10 minutes, stirring often. Cook pasta according to package instructions. When done drain it but reserve 1 cup of pasta water. Once butternut squash is done, place it in a blender along with half of the onions and the nutmeg and milk. Puree until well blended. Pour pureed squash into saucepan with remaining onions over low heat and add cheese. Stir until cheese is melted. Add cooked pasta to sauce and toss to combine. Season with salt and pepper according to taste. Top with bacon crumbles and enjoy!

Lemon Icebox Pie II

3 cups graham cracker crumbs. 2/3 cup white sugar. 3/4 cup butter, melted. 2 (8 ounce) packages cream cheese, softened. 1/2 cup white sugar. 2 (5 ounce) cans evaporated milk. 2 (5 ounce) cans sweetened condensed milk. 1 cup lemon juice.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix together graham cracker crumbs and 2/3 cup sugar. Add melted butter or margarine, stirring until ingredients are thoroughly combined. Pat mixture into baking dish. Bake in preheated oven for 7 minutes. Cool. In a large mixing bowl, beat softened cream cheese until fluffy. Mix in 1/2 cup sugar. Add chilled evaporated milk, chilled condensed milk, and lemon juice. Beat until smooth. Mixture will be firm. Spread mixture into cooled graham cracker crust. Chill several hours before serving.

Cheesecake Al Limoncello

14 cup butter, melted. 1 cup graham cracker crumbs. 12 cup vanilla wafer. 2 tablespoons granulated sugar. 32 ounces cream cheese. 1 12 cups granulated sugar. 4 tablespoons flour. 14 teaspoon salt. 12 tablespoon lemon zest. 4 eggs. 12 cup limoncello. 2 cups sour cream. 14 cup granulated sugar. 1 teaspoon limoncello.

Crust: Crumb the cookies, mix with the graham cracker crumbs and melt butter and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan. Batter: Beat together the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients. Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid. Remove from the oven and let rest 10 minutes. Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top. Bake another 10 minutes; remove and let cool to room temperature. Refrigerate at least 12 hours before serving.

Crystal Ornaments (Borax)

1 -2 pipe cleaner. 12-1 cup borax (may use more or less as needed). 12-2 cup boiling water (may use more or less as needed).

Choose your pipe cleaner color and form into desired shape (remember you can cut and wire them together, especially for snowflakes! ). Tie a string or thread to the top of the ornament and tie the other end to the middle of a pencil so that it looks like a letter 'T' -- there won't be much length between the pencil and the ornament, just enough to hang down from the top of the jar to the borax solution. Fill a wide-mouth jar/container with boiling water (we typically use large canning jars; the size of your container will depend on the size of your pipe cleaner creation). Add Borax in increasing amounts until water is cloudy even after the Borax is dissolved (this is why we use glass jars most of the time, although we have also made the mixture up in glass jars and poured it into empty margarine containers, etc, if their size worked better) -- this part is a bit science, a bit art and may take some adjusting to get the levels right. Balance the pencil across the top of the jar and suspend the ornament in the hot Borax mixture, making sure the pipe cleaner is completely immersed but does not touch the bottom or sides of the container. Put jar in an undisturbed place; as the solution cools, crystals will form on the pipe cleaner. The longer you soak it, the more crystals you will have and the less the original pipe cleaner will show through, so adjust time until you achieve your desired look -- overnight will give you very thick crystals, a few hours will give you just a gentle glittery look. Remove from solution and let dry. Spray with clear acrylic if desired.

Marc's 3's Pancakes

3 eggs. 2 cups heavy cream. 1 cup buttermilk. 13 cup hot honey. 3 tablespoons baking powder. 3 teaspoons baking soda. 1 13 teaspoons salt. 3 cups flour (spelt flour is best). 13 cup melted butter. 2 teaspoons vanilla. 3 tablespoons bacon grease (for cooking with only). butter. maple syrup.

Preheat skillet to 300 while preparing mix. NO HOTTER or it will burn the outside before the inside is cooked enough to flip. In mixer, high speed, beat eggs for 3 minutes. Turn to low and add cream slowly. Add honey(heat in microwave for 30 seconds), sugar, vanilla and butter and mix for 3 minutes. Leaving mixer on low, have remaining ingredients ready to mix. Slowly add baking powder, baking soda, flour, salt. Do not mix for more than 3 minutes. What is left on side of bowl, scrap into mix and fold together gently. Use 1 tbsp of bacon grease and spread evenly over skillet to cook pancakes on. You will need this much each round of new pancake batter poured. It gives the outside crust a crispy texture. Pour 1/3 cup of batter on skillet. Check under edge. When it is golden brown flip pancake. BEWARE: Pancake may be 'doughy' on top and spread out to about 3 inches. Use wide spatula. Some skillets cook faster, some slower. Adjust cook time(NOT TEMP). Anymore than 1/3 cup and it will get messy trying to flip with standard size spatula. Cook other side until browned. Serve on plate with real butter for a true test of taste. Drizzle maple syrup on top to suit your own taste.

Alphabet Soup

1 pound ground round. 3 cubes beef bouillon. 3 cups hot water. 1 (46 fluid ounce) bottle spicy vegetable juice cocktail. 1 pound frozen mixed vegetables, thawed. 8 ounces uncooked alphabet pasta. 6 cups water. salt and pepper to taste.

Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices. Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.

Fillet Steak Cooked in Red Wine

370 ml deep red wine (half a bottle). 6 garlic cloves. 1 pint chicken stock. 1 bunch dried thyme. 4 (8 ounce) steak fillets.

Place all ingredients in a pan and simmer. Cook 6 mins for rare or 8 mins for medium.

Strawberry & Cream Bath Salts

6 cups coarse sea salt. 18 cup glycerin (optional). red food coloring, powder if possible. strawberry fragrance oil. vanilla fragrance oil.

Put the salt in a large glass mixing bowl, add the glycerin and mix well. Divide the mixture in two, to one part add food color until the desired shade is reached, mix very well, if you use liquid food color be careful that the mix doesn't get too wet, if necessary leave the color pink instead of red. Add the fragrance oil. In another bowl, add the vanilla fragrance to the other part and mix well. The fragrance amounts are not "to taste" but "to smell". Cover both bowls and leave to stand for an hour, and then mix again. Have some clean jars ready and fill them by alternating the layers, holding the jar at a slight angle, this way you get the layered sand effect Cover the lid with a piece of nice cotton or paper, tie with string or ribbon, and provide with a label Use 4 to 5 tablespoons per bath.

Battered Fried Clams

12 cup milk. 1 egg yolk. 1 tablespoon butter, melted and cooled. 14 teaspoon salt. 12 cup all-purpose flour. 1 egg white. 1 pint shucked clam, rinsed and well drained. oil (for deep frying). tartar sauce, for dipping.

In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture. In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams. Serve with tartar sauce.

Dublin Vegetables (Mashed Carrot and Parsnip)

1 lb carrot, peeled and cut into chunks. 1 lb parsnip, peeled and cut into chunks. 2 ounces butter. salt. pepper. nutmeg (optional).

Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut). Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the puree to be too wet. Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a puree (it's nice left lumpy, too). Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.

Ultra Light Banana-Vanilla Ice Cream Without an Ice Cream Maker

3 12 cups skim milk. 24 ounces fat-free condensed milk. 1 cup sugar. 3 egg yolks. 3 bananas, ripe. 1 vanilla bean, split and scraped.

Shake condensed milk can thoroughly. Stir milk and condensed milk in a large pot and heat on medium high until it starts to boil, then immediately remove from the heat. Whisk egg yolks together, then combine with sugar until thoroughly blended. Mash up bananas and blend into sugar-egg mixture. Gradually stir the sugar-egg-banana mixture into the hot milk mixture until blended. If using vanilla extract, use 1 teaspoon in place of a fresh vanilla bean. If not, then split vanilla bean lengthwise and scrape out the insides. Return pot to the heat and add vanilla bean scrapings plus the bean itself. Heat on medium low for 2-3 minutes, stirring constantly. Remove from heat. Pour mixture through fine mesh sieve into a new container and discard all solids. Immerse container in an ice bath to lower the temperature. IF YOU HAVE AN ICE CREAM MAKER, ADD MIXTURE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. IF NOT, THEN PERFORM THE FOLLOWING STEPS. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works best, but is not essential. Place the cold mixture into the cold pan. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, scrape the edges and stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. Return to the freezer. Stir ice cream vigorously every 30 minutes until it is firmly frozen. You will need to use a more sturdy spoon to stir as the mixture hardens. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat and continue the process. Store ice cream in a sealed freezer container until ready to serve.

Simple Baked French Fries

2 whole Idaho Potatoes. 1/4 cups Olive Oil. Salt And Pepper, to taste.

1. Preheat the oven to 350 degrees. 2. Peel the potatoes and slice them to whatever thickness you like. 3. Coat them in olive oil, and salt and pepper to taste. 4. Lay them in a single file on a coated baking sheet. 5. Pop them in the oven for 30 minutes, turning them over once halfway through.

Pretty Butterfly Sandwich

5 Rhodes frozen rolls, texas, thawed but still cold. 1 tablespoon melted butter. 1 egg, beaten.

Cut 1 roll in half. Shape one piece into a short 5-inch rope for the body. Place on a baking sheet sprayed with non-stick cooking spray. Save remaining half. For large back wings, shape 2 rolls into large teardrop shapes. Place beside lower half of body. Cut 1 roll in half and form 2 smaller teardrops for front wings. Place beside upper body. With remaining 1 and 1/2 roll, form 2 flat tear drop shapes, 2 flat circles, 2 flat triangles, 1 thin small rope and 2 small balls. Arrange shapes on wings. Bend rope into a V and place above head. Press balls into head for eyes. Brush with melted butter, cover with plastic wrap, and let rise about 45 minutes or til doubled. Brush with 1 egg beaten with 1 Tbl. water. Bake at 350 for about 20 minutes or til golden. Let cool and slice horizontally. Fill with you favorite sandwich fillings. Tuna or chicken salad, or lunchmeats and cheeses! *I didn't think the shapes/decorations on the wings worked out all that well. Next time I think I'll make small ropes and shape/roll them into palmier shapes to decorate the wings, so you might want to try that, too. But it still came out nice! My mom LOVED it! :).

Pumpkin Ravioli with Hazelnut Cream Sauce

2 1/2 cups pumpkin puree. 2 large carrots, cooked and pureed. 2 onions, diced. 1 clove garlic, minced. 2 teaspoons ground coriander seed. 1/2 teaspoon ground mace. 1/2 teaspoon ground allspice. 1 pinch ground cardamom. 1 cup unsalted butter. 1/3 pound grated Parmesan cheese. 2 tablespoons real maple syrup. 1 egg, beaten. 2 1/2 pounds fresh pasta sheets. salt to taste. ground black pepper to taste. 1 cup hazelnuts. 3 cups heavy whipping cream. 3 cloves garlic, minced. 1 pinch cayenne pepper. 1 pinch white pepper. salt to taste. 2 cups shredded sorrel, stems removed.

Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside. Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond. Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it. Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used. Cook the ravioli in salted boiling water until al dente. Drain. Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.

Microwave Steamed Asparagus Tips

1 lb ripe asparagus. 12 cup water. olive oil. seasoning salt, to taste.

Clean fresh Asparagus and snap off wooden ends. Discard wooden ends or use in another recipe. Place water in bottom of steamer. In steamer basket lay the Asparagus with tips pointing towards the outer edge of basket. Mist Asparagus with olive oil or drizzle lightly with olive oil. Sprinkle with seasoned salt. I usually eyeball this, but it is around 1/2 teaspoon. Place in Microwave. Microwave on high 2 to 3 minutes. Let stand 2 minutes. Enjoy.

Joe Froggers

1/2 cup shortening. 1 cup white sugar. 1 cup dark molasses. 1/2 cup water. 4 cups all-purpose flour. 1 1/2 teaspoons salt. 1 teaspoon baking soda. 1 1/2 teaspoons ground ginger. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground allspice.

In a large bowl, cream shortening and sugar together. Mix in molasses and water. Sift together flour, salt, baking soda, ginger, cloves, nutmeg, and allspice in a bowl; blend into the shortening mixture. Cover and chill overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Roll out cookie dough 1/4 inch thick on floured surface. Cut with 3-inch cookie cutter and arrange on prepared cookie sheets. Sprinkle cookies with additional sugar (optional). Bake until cookies are set up and very lightly browned, 10 to 12 minutes. You need to leave cookies on cookie sheet for 2 minutes after baking to keep them from breaking.

Chicken Satay Bites

2 (6-inch) pita loaves with pockets, each cut into 8 wedges. 2 tablespoons vegetable oil. 1/4 cup crunchy peanut butter. 1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves. 3 tablespoons fresh lime juice. 3 tablespoons water. 1 tablespoon chopped peeled fresh ginger. 1/2 teaspoon Tabasco or other hot sauce. 1/4 teaspoon salt. 2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin).

Put oven rack in middle position and preheat oven to 400F. Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.

Christmas Spice Butter

1 cup butter, softened. 12 teaspoon cinnamon. 12 teaspoon dried ginger. 12 teaspoon nutmeg, ground. 14 teaspoon allspice, ground. 1 tablespoon sugar.

Combine all ingredients. Chill for at least 1 day. Serve at room temperate for easy spreading.

Cultured Spicy Salsa

2 lbs organic tomatoes, diced. 1 large vidalia onion, finely chopped. 1 -4 jalapeno pepper, seeded (or not if you prefer more spice). 1 bunch cilantro or 1 bunch parsley. 1 bell pepper, diced. 3 garlic cloves, minced. 2 lemons, juice. 1 lime, juice. 1 tablespoon himalayan salt. 4 tablespoons whey (if not available, use an additional 1 tablespoon salt). 14 cup filtered water.

Mix all ingredients and place in a very clean quart-sized, wide mouth mason jar. Press down with a wooden spoon, adding more water to cover the vegetables. Be sure to leave 1-2 head space. Adding filtered water to cover if needed. Cover tightly and keep at room temperature for 2-3 days before transferring to the refrigerator.

Tamworth Breakfast

3 ounces vodka (90ml). 1 tablespoon sweetened lime juice (Roses or other brand). 12 teaspoon angostura aromatic bitters. 12 fluid ounces Sprite or 12 fluid ounces schweppes lemonade.

In one quick motion, spin & flick the Angostura bitters straight from the bottle around the inside of the glass in a circular motion just to form a random partial lining on inside of glass. Add ice to glass, pour vodka over ice, pour sweetened lime juice over ice & top off with Schweppes Lemonade or Sprite.

Figs With Goat Cheese and Port Syrup

1 cup ruby port. 6 tablespoons honey. 6 ounces soft fresh goat cheese. 8 ripe figs. 12 cup walnuts, toasted and chopped.

In a small saucepan, over medium-high heat, bring the port and honey up to a boil. Reduce heat and simmer slowly until reduced by half. Set aside and cool to room temperature, the syrup will thicken upon standing. Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball. Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH. Gently separate the figs outward to form a "flower" Place a ball of goat cheese in the center of each fig and drizzle with the port syrup. Garnish with walnuts.

Dark Chocolate Brownies

1-13 cup All-purpose Flour. 1 teaspoon Baking Powder. 1 teaspoon Salt. 4 whole Eggs. 1 cup Brown Sugar. 1 cup White Sugar. 2 teaspoons Vanilla. 7 ounces, weight Unsweetened Chocolate. 2 sticks Unsalted Butter.

Mix flour, baking powder, and salt in a small bowl. In a large bowl, whisk eggs, sugars and vanilla until well combined. To temper chocolate, put in a microwavable bowl. Heat for 30 seconds in a microwave, stirring between each turn. This will take about 3 4 times to melt the chocolate. After the chocolate starts to melt slightly but is still formed, put the butter in the bowl with it. Melt together and stir. Be careful not to burn the chocolate. Even if you have some small lumps, they will melt as you stir. Set aside. Pour the dry ingredients into the wet ingredients, in small batches, stirring to combine but not over mixing. Then add the chocolate and butter mixture. Combine. Pour into a greased 13 x 9 baking dish. Bake at 350 degrees for 20 to 25 minutes. You want the brownies to be fudgy, even if it seems like they are not quite done. Let stand for 10 15 minutes before serving.

Chocolate Buttercream Frosting

6 tablespoons butter, softened. 2 23 cups confectioners' sugar. 12 cup cocoa. 13 cup milk. 1 12 teaspoons vanilla.

Place butter in a bowl and beat until creamy. Add sugar and cocoa, mixing well. Stir in milk in portions, stirring each time. Add vanilla. Spread on cooled cake or other items needing frosting.

Spicy Tomato Cups

1 (16 ounce) canflaky large refrigerated biscuits (like Grands, I had 2 biscuits left over which I just baked and served). 12 cup mayonnaise. 1 cup shredded cheddar cheese or 1 cup mozzarella cheddar blend cheese. 1 (10 ounce) can tomatoes and green chilies, drained well (like Ro-tel). 1 green onion, chopped. 10 slices bacon, cooked and crumbled. 14-12 teaspoon seasoning salt. fresh ground pepper.

Preheat the oven to 350 degrees. Lightly grease the cups of a 12-cup muffin tin. Separate each biscuit into two layers. Place and press a biscuit layer evenly into each cup. Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well. Spoon the filling on top of the biscuit layers. Bake for 20-25 minutes, or until golden. Enjoy.

Ham Pasta Salad

12 ounces, weight Tri-color Rotini Pasta. 1 can (6 Oz. Size) Pitted Black Olives, Drained. 8 ounces, weight Mild Cheddar Cheese, Cubed. 3 slices Your Favorite Deli Ham, Sliced 1/4" Thick, Cubed. 1 cup Zesty Italian Dressing.

Cook pasta according to directions on box. Then drain it and put it into a large bowl. Chop the olives. Add cheese, ham and olives to the pasta bowl. Add the dressing and mix well. Keep refrigerated until you are ready to enjoy it.

Apple and Dried Cranberry Crisp

cooking spray. Filling:. 9 large apples, peeled, cored, and sliced. 1 cup sweetened dried cranberries (such as Ocean Spray Craisins). 1/2 cup all-purpose flour. 1/2 cup white sugar. 2 tablespoons lemon juice. 1 tablespoon ground cinnamon. 1/2 teaspoon freshly grated nutmeg. Topping:. 2 cups rolled oats. 1/2 cup light brown sugar. 1/2 cup all-purpose flour. 1/2 cup white sugar. 1/2 cup butter, softened. 1/2 teaspoon ground cinnamon. 1/2 teaspoon freshly grated nutmeg. 1/4 teaspoon baking soda. 1/4 teaspoon baking powder. 1/4 teaspoon salt.

Place a rack in the middle position in the oven and preheat to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Line a baking sheet with aluminum foil. Combine apples, dried cranberries, 1/2 cup flour, 1/2 cup white sugar, lemon juice, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg together in a bowl until apples and cranberries are well-coated; spread filling into the prepared baking dish. Mix oats, brown sugar, 1/2 cup flour, 1/2 cup white sugar, butter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, baking soda, baking powder, and salt together in a bowl using your hands until well-mixed; sprinkle over the filling. Place baking dish on the prepared baking sheet. Bake in the preheated oven until filling is bubbling and topping is golden brown, 55 to 60 minutes. Remove baking dish from oven and cool crisp for 15 minutes before serving.

Shrimp Starter Salad

2 cups lettuce, Shredded. 1 large tomatoes, seeded and chopped. 12 cup sweet peas, fresh or 12 cup frozen peas. 2 ounces cheddar cheese. 8 ounces small baby shrimp, pre cooked. 1 avocado, peeled, sliced.

Distribute the lettuce to cover the bottom of 4 individual bowls or plates. Arrange the chopped tomato on top of the lettuce. Sprinkle on the peas (if using frozen have the peas fully thawed but uncooked). Chop the cheese to 1/4" size and spread it evenly over the salads. Arrange shrimp on top. Place slices of Avocado On one side on the edge of the salad. Serve dressing of your choice at the table.

Backyard BBQ Rub

1/2 c. kosher salt. 1/2 c. packed dark-brown sugar. 13 c. ground cumin. 1/4 c. ground pepper. 1/4 c. sweet paprika. 1/4 c. dried thyme. 1/4 c. chili powder. 2 tbsp. ground coriander. 4 tsp. ground cinnamon.

In a medium bowl, combine all ingredients. Stir to blend.

Sherry Mushrooms with Pine Nuts

3 Tablespoons Olive Oil, Plus More For Drizzling. 4 whole Garlic Cloves, Finely Chopped. 1 container (8 Ounce) Cleaned And Sliced Button Mushrooms. 2 containers (8 Ounce Containers) Cleaned And Sliced Cremini (baby Bella) Mushrooms. 13 cups Dry Sherry. 1/2 cups Pine Nuts. 1- 1/2 Tablespoon Lemon Juice. Salt And Pepper, to taste. 3 Tablespoons Chopped Fresh Parsley. 1 whole Large French Baguette, Cut Into 1/4 Inch Slices, And Drizzled With Olive Oil.

In a large skillet, heat oil over medium-high. Add garlic and cook for 2 minutes or until beginning to brown. Stir in mushrooms, sherry, and pine nuts; continue cooking until mushroom juices have almost evaporated, about 10 minutes. Add lemon juice and season generously with salt and pepper. Stir in parsley. Let sit for 5 minutes to allow the flavors to meld. While mushrooms are sitting, place baguette slices on a baking sheet under the broiler for a few minutes (watching carefully that they dont burn.) Spoon some of the mushroom mixture over each slice and serve immediately.

Grilled Squid

500 g cleaned squid. 1 tablespoon salt. 12 cup coriander leaves. 7 tablespoons fish sauce, dip. 1 pinch pepper. 2 garlic cloves, crushed. 2 tablespoons peanut oil. 1 teaspoon five-spice powder. 1 teaspoon curry powder. 1 tablespoon finely chopped lemongrass. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 tablespoon lime juice. 1 teaspoon sugar.

Rub the squid with salt and rinse. Slit and flatten the squid sac and make diagonal cuts on the inside surface. Cut into bite-sized pieces. Set aside in a bowl. In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds. Put the squid inside the bowl with the marinade and leave for 1 hour. When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side). Arrange on a serving platter and garnish with half-a-cup of coriander leaves. Serve with fish sauce dip.

Crock Pot Spicy Pot Roast Tacos

2 cups Water. 12 ounces, fluid Coke. 3/4 ounces, weight Package Taco Seasoning. 3 pounds Pot Roast. 1/4 cups Green Chilies, Diced. 1 whole Onion, Sliced. 10 ounces, fluid Taco Sauce. 10 whole Corn Tortillas. 2 cups Cheddar Cheese, Shredded. 2 cups Salsa.

Mix water, Coke and seasoning mix in crockpot. Add roast, chilies and onion. Cook on low for 8 to 10 hours. Remove meat to shred. Add taco sauce to crockpot and stir. Return roast to slow cooker until ready to eat. Serve on warm tortillas with cheese and salsa.

Aleid's Mexican Fish Roll-Up Tortillas

2 tablespoons olive oil. 1 onion. 500 g fish fillets (either fresh or frozen). 14 teaspoon sambal tjampoer (or 1/4 teaspoon any very hot chili sauce). 2 tablespoons soya sauce (extra,to taste). 3 tablespoons desiccated coconut. 14 cup coconut meat (large white chunks of coconut) (optional). 2 tablespoons sugar. 2 teaspoons cornflour (cornstarch). 14 teaspoon salt. 13 cup tomato sauce. 2 tablespoons white vinegar. 1 tablespoon soy sauce. 8 large tortillas. grated cheese, for topping.

Saute the onion in the olive oil in pan, add the soy sauce, sambal and sweet and sour sauce. Add the fish and simmer for 15 minutes, add more soy sauce according to preference and the dissicated coconut and the coconut meat (if used). Simmer for several minutes more (the sauce should have reduced somewhat and the whole mixture be cooked and not too liquid at all). Put spoonfulls into the middle of tortilla's and roll them up, tucking in the ends as you go to make little parcels. Line up the packages in an oven dish, sprinkle grated cheese over the top, put into a hot oven (200 C) for about 20 minutes until hot. *note*these can be made the day before and heated the next day, but you'll need to allow more time in the oven. Serve with fresh crisp salad and white rice. *note*Here in the Netherlands there are many different Sambal's available, and now I often see them in the Indonesian section of overseas supermarkets.If you can't get it I think that most hot pepper/chilli sauces could be used as substitute. Yes, you can make this mild enough for the kids to eat too!

The Art of the Cheese Board

8 ounces, fluid Smoked Gouda. 8 ounces, fluid Brie Or Camembert. 8 ounces, fluid Dill Havarti. 8 ounces, fluid Asiago. 4 ounces, fluid Cranberry Cinnamon Goat Cheese. 8 ounces, fluid Cured Italian Salami. 1 cup Greek Olives. 1 cup Bread And Butter Pickles. 1 cup Red Pepper Jelly. 1 cup Peach Habanero Jam. A Variety Of Crackers And Breads.

Note: The above ingredients are interchangeable. These are the ingredients from the cheese board I made. Cheese boards should be carefully plannedfrom flavours to positioning. I will start off by saying that I strongly recommend avoiding chalkboard painted surfaces for your food. I know it looks pretty and rustic, with the chalkboard writing in front of each item to identify it. But its not healthy. Lead, people. Lead. So, unless you have your food sitting on top of something protective, or unless you have a death wish, avoid the chalkboards. Wooden planks are ideal, but large, plain cutting boards can work, too. When it comes to choosing your cheese, you want balance in every which way. Different flavours from mild to strong; different textures; varying colours; an assortment of shapes. The sort of arrangement I like to follow when it comes to cheese boards is this: Something old, something new, something smoked, something goo. Follow whatever arrangement youd like; Ill just exemplify mine. Aged cheeses are easily recognized for their texture, odour, and taste. With age, cheese tends to become harder and more crumbly. The flavours are strong and salty, so a little goes a long way. Some good aged cheeses to consider are Cheddar (close to six months and up to seven years), Asiago (depending on the type, some Asiago is aged to three months, and others, all the way up to 18 months or more), Romano (5 to 12 months), Parmesan (10 to 24 months or more), Swiss (3 to 4 months), Gruyere (7 weeks to 3 months), and if youre into blue, Roquefort (2 to 4.5 months) is decent, and even I can swing that one. New cheese would be, well, basically the opposite of the aforementioned. Fresh, milky-white, light in body, texture, and flavour. They also have a much higher moisture content. Some nice new cheeses to consider are Chevre (goat cheese, which is offered in many different flavours, so you can have fun here), Mozzarella, Burrata, Marscapone, and Bocconcini. Smoked cheese will be the death of me, because I could eat it until I burst. Smoked cheeses are, hands down, my favourite cheese. They make an impression on a cheese board, and man are they ever good in a fancy grilled cheese sandwich. Any smoked cheese is specially treated by smoke-curing, and as a result, it has a golden/brown outer pellicle. My personal favourite smoked cheeses are Smoked Cheddar, and Smoked Gouda. There are tons of different variations of smoked cheese, though. When it comes to arranging a cheese board, Ill either go aged cheddar and smoked gouda, or aged gouda and smoked cheddar. The whole goo aspect of my cheese board arrangements typically come from Brie or Camembert, which get softer the longer they stand at room temperature. Though, any soft and velvety cheese will do the trick. I just like having this texture available not to mention that Brie and Camembert pair very well with fancy jellies, honey, figs, and other delectable cheese board add-ons If I have the room, I like to add a nice flavoured Havarti or Pepper Jack. With this particular cheese board, I chose a dill Havarti. A cheese board certainly is ornamented with cheese, as the name suggests, but not cheese alone! Sweet and salty accompaniments are a must, from crackers and mini-toasts to artisan breads, nuts, olives, meats, and jams! Choose accompaniments that best suit the cheeses youve chosen. Aged cheeses are wonderful on their own, but they also pair wonderfully with salty goodies like Greek olives and cured meats, and they balance nicely on artisan breads or plain-tasting crackers. New cheeses are more flexible when it comes to flavoured pairings. Seedy and/or flavoured crackers can really accentuate a mild and smooth mozzarella or plain chevre. Though, you could also jazz these up with drizzles of balsamic vinaigrette or a chutney of some sort. Adding some heat with hot peppers can also be a nice option. The milkiness of a fresh cheese can take the intensified heat of a hot pepper and really smooth it out. Smoked cheeses are very similar to aged cheeses when it comes to pairing. They go great with salty add-ons and breads/crackers that have mild flavours, allowing the smokiness to stand out Brie and Camembert are fantastic, because they are so versatile. You can bake them in an oven-safe melting pot, or leave them at room temperature. Either way, they are delicious and pair amazingly with both sweet or spicy jams/chutneys, honey, maple syrup, nuts, fruits, etc. Some of my favourite combinations include: Plain cracker/bread, brie/camembert, red pepper jelly Plain cracker/bread, brie/camembert, figs, honey Plain cracker/bread,brie/camembert, crushed nuts, maple syrup Plain cracker/bread, brie/camembert, fig compote Plain cracker/bread, brie/camembert, caramelized onions And thats about it. Not too complex, right? Pick your cheeses, pair up appropriate accompaniments in the form of meats, salts and sweets, some crackers and breads to place them on, and voila! You are a master in the art of the cheeseboard! Oh, and dont forget the wine!

Peach Brulee Burrata Bruschetta

1 teaspoon herbes de Provence. 1 teaspoon sea salt. 12 slices Italian bread, toasted. 6 ounces Burrata cheese. 1 large fresh freestone peach, cut into 12 slices. 2 tablespoons turbinado sugar.

Stir together herbes de Provence and sea salt in a small bowl. Set aside. Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside. Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.

Blackberry Cobbler Smoothie

1 pint Fresh Blackberries. 1/4 teaspoons Cinammon. 1 teaspoon Honey. 1/2 cups Gluten Free Oats. 3 pieces Ice. 2 cups Almond Milk. 1 Tablespoon Sliced Almonds.

Put all ingredients except almond slices in blender and blitz for a minute. Taste and check consistency. Add more milk to make it thinner and more ice for thickness. Pour into a glass and garnish with sliced almonds and more blackberries.

Cowboy Potatoes

4 pounds Potatoes, cut into wedges. 1 stick Butter. 1 whole Onion, Diced. 1 Tablespoon Minced Garlic. 1 teaspoon Salt. Pepper To Taste. 1/2 teaspoons Oregano.

Coat potatoes in butter and toss with onion and garlic. You can add diced jalapenos if youd like. Sprinkle generously with salt, pepper and oregano. Bake at 350 degrees for one hour, covered with foil. Stir occasionally. Remove foil for the final 30 minutes of baking.

Sweet Potato-Cider Cream Soup

1- 1/2 pound Sweet Potatoes. 1 whole Large Onion, Chopped. 6 cloves Garlic, Minced. 2- 1/2 Tablespoons Bacon Fat. 1 pint Heavy Cream. 2 cups Apple Cider. 1/4 teaspoons Black Pepper. 1 teaspoon Salt. 18 teaspoons Cinnamon. 1 teaspoon Paprika. 1 dash Grated Nutmeg. 3 Tablespoons Bacon Crumbles To Garnish.

Peel and cube sweet potatoes into 1/2 sized chunks. Put them into a pot of salted water, bring to a boil and cook until soft (about 15 minutes). Meanwhile, in a stock pot over medium heat, saute the onion and garlic in the bacon fat until onions are softened. This should be ready by the time the potatoes are boiled. When potatoes are done drain them. Add the potatoes and remaining ingredients (except for the bacon crumbles) into the pot with the onions. Cook over medium-high heat for about 20 minutes, mashing with a potato masher to create a soup consistency. Using a blender/food processor puree to make smooth after cooking. Serve soup garnished with bacon crumbles.

Cream Puffs

12 cup butter. 1 cup water. 14 teaspoon salt. 1 cup all-purpose flour. 3 eggs. 12 teaspoon vanilla. 1 tablespoon sugar. 1 (3 1/2 ounce) package instant vanilla pudding. 1 cup milk. 12 cup Cool Whip.

Mix together vanilla instant pudding mix, cool whip and milk. Cover and refrigerate to set. Preheat oven to 425 degrees F In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Cool in refrigerator. Once cooled, beat in the eggs to the dough one at a time, mixing well after each. Add vanilla and sugar. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. A few minutes before taking them out, poke holes in them to help prevent them from collapsing once removed. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. As an added extra, drizzle melted chocolate and dust with powdered sugar.

Cream Cheese Corn

20 ounces frozen corn. 3 tablespoons butter. 8 ounces cream cheese, cut in chunks. 14 teaspoon salt. 18 teaspoon pepper. parsley.

In medium saucepan, warm corn slightly covered in water to about room temperature. DO NOT OVER COOK. Drain corn, place back in pan. Add butter and cream cheese. Cook, stirring over medium heat only until melted, add salt and pepper. Pour into serving bowl and sprinkle slight amount of parsley for color.

Shortbread Meltaways

1 cup unsalted butter, softened. 12 cup icing sugar. 2 teaspoons vanilla. 1 34 cups all-purpose flour. 12 cup cornstarch. 34 teaspoon baking powder. 14 teaspoon salt. 1 cup skor toffee pieces.

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Beat butter, icing sugar and vanilla until creamy. In a separate bowl, combine flour, corn starch, baking powder and salt;stir half into butter mixture. Stir in toffee bits and remaining flour mixture. Roll heaping tablespoons of dough into balls and place on prepared cookie sheets about 2 inches apart. Bake in preheated oven for about 15 minutes or until lightly golden. Let cool on pan for about 5 minutes and dust with more icing sugar, if desired.

Oranges in Red Wine - Naranjas Al Vino Tinto

2 cups red wine. 1 lemon zest (removed with peeler). 1 orange zest (removed with peeler). 2 cloves. 1 teaspoon juniper berries. 1 cinnamon stick. 34 cup sugar. 3 star anise pods. 4 oranges (preferably valencia). 1 lemon. 6 mint leaves, small.

In a medium saucepan, combine all the syrup ingredients and bring to a boil. Reduce heat to low and simmer until mixture is reduced by one third, about 25 minutes. Strain the mixture and refrigerate until cooled. Check the syrup's consistency. It should be like honey. If too thin, return it to pan and reduce for a few more minutes. If too thick, add a little water. Set aside. Slice off the tops and bottoms of the oranges. Then remove all the peel and pith around the oranges. Slice along the sides of each segment and pull out the segments. Repeat with lemons. Spoon the syrup onto a plate and arrange the orange and lemon segments over it. Sprinkle mint leaves on top.

Easy PHILLY OREO Cheesecake

24 OREO Cookies, divided. 3 tablespoons butter, melted. 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened. 3/4 cup sugar. 1 teaspoon vanilla. 3 eggs.

Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Beef Ravioli in Basil-Cream Sauce

1 (24 ounce) packagefrozen beef ravioli. 2 tablespoons butter. 12 lb mushroom, sliced. 3 green onions, chopped. 2 garlic cloves, minced. 1 teaspoon dried Italian seasoning. 1 (10 ounce) candiced mild tomatoes and green chilies, drained. 2 tablespoons chopped fresh basil. 1 cup whipping cream. 12 cup grated parmesan cheese. 12 teaspoon salt.

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm. Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

Lemony Avocado and Spinach Wrap

13 whole Avocado. 2 Tablespoons White Beans. Salt And Pepper. 1 whole Large Tortilla Wrap. 1/4 cups Baby Spinach, Torn. Lemon Zest.

1. Add the avocado and beans to a bowl. Sprinkle with salt and pepper and mash with the back of a fork until nicely combined. 2. Spoon the mashed avocado mixture down the center of the tortilla. Top with the spinach and a bit of lemon zest (or juice!). Roll and eat.

Golden Rice Cakes with Sweet Potato-Ginger Sauce

3 tablespoons canola oil. 2 cloves garlic, minced. 2 cups dry jasmine rice. 2 1/2 cups water. 1 teaspoon salt. 1 sweet potato. 1 (14 ounce) can coconut milk. 1/2 cup orange juice. 1 tablespoon minced fresh ginger root. salt and pepper to taste. 1 carrot, coarsely chopped. 1/2 red bell pepper, chopped. 4 green onions, chopped. 2 eggs, beaten. 2 green onions, thinly sliced.

In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the 2-1/2 cups water and 1 teaspoon salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain and let them cool. In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low and cook for 5 minutes. Remove the pan from the heat. Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper. Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl. Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown. Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely chopped scallions.

Irish Oatmeal Cookies With Raisins and Walnuts

1 14 cups raisins. 3 -4 tablespoons Irish whiskey (or water). 1 cup Butter Flavor Crisco or 1 cup shortening. 1 cup brown sugar. 34 cup granulated sugar. 3 eggs. 1 12 teaspoons vanilla. 2 12 cups all-purpose flour. 1 12 teaspoons cinnamon. 2 teaspoons baking soda. 1 teaspoon salt. 2 14 cups old fashioned oats or 2 14 cups mccann's quick-cooking irish oatmeal. 1 14 cups broken walnut pieces. 14 cup granulated sugar, for tops of cookies (optional).

Preheat oven to 350F. Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep. In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla. In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk. Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon. Stir in the oats, then blend in the raisins and the walnuts; mix well. Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet. Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten. Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake. Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck. Store in an airtight container or freezer bag; these cookies freeze well.

Nacho Pie II

4 cups nacho-flavor tortilla chips, crushed. 1 pound ground beef. 1/2 cup chopped onion (optional). salt and pepper to taste. 1 (15.5 ounce) can chili beans. 1 (8 ounce) can tomato sauce. 1 cup shredded Mexican cheese blend.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate. Spread crushed tortilla chips in the bottom of the prepared pie plate. Cook ground beef and onion in a large skillet over medium-high heat until meat is well browned. Drain fat. Season with salt and pepper. Spoon mixture over chips. Top meat with chili beans, tomato sauce, and cheese. Bake pie, uncovered, until filling is hot and the cheese is melted, 15 to 17 minutes.

Peanut Butter and Chocolate Biscotti

10 tablespoons unsalted butter (1 stick plus 2 tablespoons). 2 12 cups all-purpose flour. 2 34 teaspoons baking powder. 12 teaspoon salt. 3 large eggs. 1 14 cups sugar. 2 teaspoons pure vanilla extract. 12 cup smooth natural-style peanut butter, room temperature. 1 14 cups dry roasted peanuts. 1 14 cups chopped dark chocolate (about 6 ounces) or 1 14 cups semisweet chocolate chunks (about 6 ounces).

Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly. Whisk the flour, baking powder and salt together in a large bowl. Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined. While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces. Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes. Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.