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Recipe: Zinger Green Tea Drink Description: I got an email from Biggest Loser with this recipe on it. This is refreshing drink that's perfect for spring. Packed with antioxidants, this tea is bursting with flavor, too. Fresh lime juice gives it a tangy zing and a wallop of vitamin C. Ingredients: [{"text": "6 cups water"}, {"text": "1 cup firmly packed fresh mint leaves"}, {"text": "3 green tea bags"}, {"text": "1 1/3 cups agave nectar"}, {"text": "1 1/3 cups fresh lime juice"}, {"text": "6 lime slices, for garnish"}] Instructions: Bring the water to boil in a 3-quart saucepan. Add the mint and tea bags, remove from the heat, and let steep for 5 minutes. Strain. Stir in the agave and lime juice. Serve hot or iced, garnished with the lime slices. makes 11.2 quarts.

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Recipe: Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot Description: This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love Crock-Pot cooking! Ingredients: [{"text": "1 -2 lb boneless skinless chicken breast"}, {"text": "1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)"}, {"text": "1 medium sweet onion, sliced"}, {"text": "4 -6 hamburger buns"}] Instructions: Remove all visible fat from the chicken and toss it in the crock pot. Place the onion slices on top of the chicken. Pour the barbecue sauce over top. You may not need the entire jar, just enough to cover the chicken. Cook it on LOW for 8 hours or until the chicken is nice and tender. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns. Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way. Voila! An easy weeknight meal that doesn't heat up your kitchen in the summertime! I love this with potato chips and a carrot and raisin salad.

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Recipe: Popovers Description: Serve these light and easy-to-make popovers with a meal or as a snack. Ingredients: [{"text": "1 1/2 c. all-purpose flour"}, {"text": "3/4 tsp. salt"}, {"text": "3 large eggs"}, {"text": "1 1/2 c. milk"}, {"text": "4 tbsp. unsalted butter"}] Instructions: In a large bowl, mix together flour and salt; make a well in center. In another bowl, beat together eggs and milk, then pour into well. Gradually stir egg mixture into flour until batter is consistency of heavy cream yet slightly lumpy; do not overbeat. Allow batter to rest for at least 30 minutes and up to 1 hour. Preheat oven to 425 degrees F. Place 1 teaspoon butter in each cup of a 12-cup muffin tin or two 6-cup popover tins. Heat in oven until butter melts, about 1 minute. Divide batter among cups, filling each about three-quarters full. Bake until popovers are puffed and golden brown, about 20 minutes. Turn out popovers and serve warm.

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Recipe: My Mom's Shipwreck Description: A childhood favourite. Different from the other Zaar postings, as this one does not have rice in it. My Mom always uses a small roast pan for this dish. Ingredients: [{"text": "1 lb ground beef"}, {"text": "2 onions, chopped"}, {"text": "3 -4 potatoes, sliced"}, {"text": "2 (14 ounce) cans brown beans (pork 'n beans)"}, {"text": "1 (10 ounce) can condensed tomato soup"}, {"text": "0.5 (10 ounce) can water"}] Instructions: Brown hamburger with one of the chopped onions. Place browned hamburger in the bottom of the roast pan. Alternately layer the sliced potatoes and chopped onion on top of beef. Spread the two cans of beans on top of the potatoes. Spread the tomato soup on top of the beans. Pour the half can of water over all. Bake,* covered*, in a 350 F oven for about 1 -1 1/2 hours, or until the potatoes are tender.

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Recipe: 5-Ingredient Shrimp Risotto Description: This shrimp risotto uses the shrimp shells and tails to create a flavorful stock that will infuse into the rice as it cooks! The bright lemon combined with the homemade stock and peppery arugula creates a taste that’s so bold, you’ll never believe it only took 5 ingredients to make! Ingredients: [{"text": "1 pound large shell-on shrimp, peeled, deveined and chopped into 1-inch pieces, shells and tails reserved"}, {"text": "6 cloves garlic"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1 to 2 tablespoons extra-virgin olive oil"}, {"text": "1 1/2 cups arborio rice"}, {"text": "1/2 cup lemon juice (from 3 lemons)"}, {"text": "1 cup packed baby arugula, roughly chopped"}, {"text": "1 tablespoon lemon zest (from 1 lemon)"}] Instructions: Put the shrimp shells and tails, 3 cloves of garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Cover with 7 cups of water and bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes. Strain the shrimp broth into a large liquid measuring cup. Discard the shells and garlic. You should be left with 6 cups of broth. If the broth reduced more, just supplement with a little extra water to yield 6 cups. Add the broth back into the empty saucepan and keep warm over low heat.   Heat a large straight-sided skillet or braiser over medium-high heat. Heat 1 tablespoon of oil until shimmering. Add the chopped shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink, about 5 minutes. Meanwhile, thinly slice the remaining 3 cloves of garlic and set aside. Transfer the cooked shrimp to a plate and set aside.   Reduce the heat to medium low and add 1 tablespoon of oil if the skillet is too dry, then add the sliced garlic. Cook, stirring frequently, until fragrant and just starting to soften, about 1 minute. Stir in the arborio rice until coated with the oil. Add the lemon juice and cook, stirring occasionally, until it has been mostly absorbed, about 2 minutes.   Ladle 1 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes; you will know it's time to add more stock when you move the rice aside and no liquid pools in the center.  Repeat this process, adding more stock a ladleful at a time, until the rice is al dente and creamy, 20 to 25 minutes. If you run out of broth before the risotto is at its desired doneness, add some water.   Stir in the arugula, shrimp and half of the lemon zest and cook until the arugula wilts slightly.   Serve topped with the remaining lemon zest.

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Recipe: Italian Influenced Vegetarian Cottage Pie Description: This is a really tasty vegetarian dish, it can be eaten alone or as part of a larger meal. Its very filling, can be reheated and meat eaters can enjoy it by replacing the Quorn mince for regular mince. I would suggest serving with some fresh steamed vegetables such as broccoli, carrots and peas. Ingredients: [{"text": "6 medium potatoes"}, {"text": "1 large onion"}, {"text": "350 g quorn mince"}, {"text": "1 (400 g) can chopped tomatoes"}, {"text": "500 g of tinned sweetcorn"}, {"text": "garlic paste, about 2 inches from tube"}, {"text": "1 tablespoon tomato puree"}, {"text": "2 tablespoons tomato ketchup"}, {"text": "4 ounces of grated cheddar cheese"}, {"text": "2 ounces of grated mozzarella cheese"}, {"text": "1/2 teaspoon salt"}, {"text": "4 tablespoons olive oil"}, {"text": "1 teaspoon celery salt"}, {"text": "pine nuts"}] Instructions: Peel and quater the potatos and place in a pot of salted water to boil at a medium heat. Chop the onion roughly and throw into the 4 tablespoons of heated olive oil in a large pot, fry to transparency. Add the garlic paste, salt, celery salt and, if desired, some black pepper. Mix together well. Add the Quron mince to the onions and fry lightly to seal the mince. Mix together well. Add to the mince, stock made from the chopped tomatos, tomato puree and ketchup. Season to taste. Keep mixing! Line a casserole dish with the drained sweetcorn and layer on the mince mixture. Drain the boiled potatos, mash them and gradually add the chedder cheese while mashing. Layer on the cheesy mash on top of the mince. Cover with the mozzerlla cheese and any chedder thats left over. Sprinkle on pine nuts and bake in the oven on a medium to high heat untill golden on top.

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Recipe: Dublin Eggnog Description: Oooh... coffee AND eggnog AND whiskey. Sounds like the perfect concoction. It's from the Better Homes and Gardens website. Ingredients: [{"text": "3 cups dairy eggnog"}, {"text": "2 cups extra strong coffee"}, {"text": "4 -6 ounces Irish whiskey"}, {"text": "sugar (optional)"}, {"text": "whipped cream"}, {"text": "ground nutmeg"}] Instructions: Heat eggnog and coffee in a small saucepan. Do not boil. Remove from heat. Stir in whiskey. Pour into 6 Irish coffee cups or mugs. Top each with whipped cream and nutmeg.

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Recipe: Spiced Pumpkin Coffee Shakes Description: The winter holidays are my favorite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don't have a coffee maker, it's OK to use instant coffee—just make it stronger. —Kathie Perez, East Peoria, Illinois Ingredients: [{"text": "2 cups whole milk"}, {"text": "1/2 cup canned pumpkin"}, {"text": "2 tablespoons sugar"}, {"text": "1 teaspoon pumpkin pie spice"}, {"text": "1 cup strong brewed coffee"}, {"text": "3 teaspoons vanilla extract"}, {"text": "4 cups vanilla ice cream"}, {"text": "1 cup crushed ice"}, {"text": "Sweetened whipped cream and additional pumpkin pie spice"}] Instructions: In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered, several hours or overnight. Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.

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Recipe: Lynne's Cheesecake Description: Found this on a marshallow fluff website. I have made it, and it is tasty. Definitely easy to put together. (My SIL, who's a die-hard cheesecake fan, even gave it her approval.) Cook time includes 1 hour of cooling time. Ingredients: [{"text": "24 ounces cream cheese, softened"}, {"text": "1 (7 1/2 ounce) jar marshmallow creme"}, {"text": "2 eggs"}, {"text": "3 tablespoons flour"}, {"text": "1 (9 ounce) graham cracker crust"}] Instructions: Preheat oven to 350 F degrees. Beat cream cheese, marshmallow creme, eggs, and flour until smooth. Pour into graham cracker pie shell. Bake for 45 minutes or until edges are brown. Turn oven off and let cheesecake cool in oven for 1 hour. Remove to wire rack to cool. Refrigerate for at least 4 hours before serving.

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Recipe: Cassis Sticks Description: None Ingredients: [{"text": "2/3 cup water"}, {"text": "1/3 to 1/2 cup granulated sugar"}, {"text": "Frozen whole cassis"}, {"text": "Champagne"}] Instructions: Combine the water and sugar in a nonreactive medium-size saucepan and place over high heat. Bring to a boil and add the cassis. Stir gently to combine and remove from the heat. Pour the mixture into a 5 x 9-inch loaf pan or a rectangular shallow dish about the same size; it should make a layer about V2 inch thick. Place in the freezer until solid, about 2 hours. (At this stage, the mixture can be stored in the freezer, well wrapped in plastic wrap, for up to three weeks.) To unmold, dip the pan in hot water for about 5 seconds. Run a sharp paring knife around the edges to loosen the sides of the frozen mixture from the pan. Center a small cutting board over the pan and flip over the board and pan at the same time so the pan is on top. Lift the pan. If the pan does not come off, you will need to dip it in water again. Use a serrated knife to cut the frozen mixture into l/2-inch-wide strips about 3 inches long (or to fit in the glass you are using). Place one cassis stick in each glass and add Champagne. As the cassis sticks melt, they add a delightful fruity flavor to the Champagne.

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Recipe: Meatloaf Description: My sister shared this recipe with me, although I did my own tweaking to suit my family. Enjoy! Ingredients: [{"text": "2 pound(s) ground beef"}, {"text": "1 3/4 -2 cup(s) crushed, ritz crackers"}, {"text": "1 - onion, minced"}, {"text": "1 small red or green bell pepper, chopped fine"}, {"text": "2 - eggs, plus one extra yolk, beaten"}, {"text": "3/4 cup(s) ketchup"}, {"text": "1/4 cup(s) milk"}, {"text": "1 1/2 teaspoon(s) garlic salt"}, {"text": "1/2 teaspoon(s) each - salt & pepper"}, {"text": "SAUCE FOR TOP OF MEATLOAF"}, {"text": "1/2 cup(s) ketchup"}, {"text": "1/2 teaspoon(s) garlic salt"}, {"text": "3/4 teaspoon(s) dry mustard"}, {"text": "1 1/2 tablespoon(s) mollasses"}, {"text": "1/4 teaspoon(s) pepper"}] Instructions: Preheat oven to 350 degree F. Mix all ingredients together & shape into a loaf. ( Sometimes I place a couple strip of bacon on top). Place in loaf pan or on rack over a sheet pan. Bake for an hour. Make sauce while loaf is baking: just mix all ingredients in a bowl and set aside. After loaf has baked an hour, apply sauce, evenly over the top and continue baking for another 20 - 25 minutes.

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Recipe: Farfalle With Wild Mushrooms Description: Make and share this Farfalle With Wild Mushrooms recipe from Food.com. Ingredients: [{"text": "1 head garlic"}, {"text": "1/4 cup extra virgin olive oil"}, {"text": "4 plum tomatoes, quartered"}, {"text": "salt & freshly ground black pepper"}, {"text": "1/4 cup dried funghi porcini (scant 1/2 ounce)"}, {"text": "1/2 cup boiling water"}, {"text": "1/2 lb assorted fresh mushrooms, such as chanterelles and stemmed shiitakes"}, {"text": "1 large shallot, minced"}, {"text": "2 tablespoons dry marsala"}, {"text": "1/2 lb farfalle pasta"}, {"text": "1 1/2 tablespoons unsalted butter"}, {"text": "1/2 cup shaved parmesan cheese"}, {"text": "6 basil leaves, finely shredded"}] Instructions: Preheat the oven to 425°. Cut 1 inch off the top of the garlic and set the head on a piece of aluminum foil, cut side up. Pour 1 teaspoon of the olive oil over the cut garlic, wrap it in the foil and roast for about 1 hour or until very tender. Squeeze the roasted garlic from the skins into a small bowl and mash well. Cover with plastic wrap. Meanwhile, on a rimmed baking sheet, toss the tomato wedges with 2 teaspoons of the olive oil and season with salt and pepper. Lay the tomato wedges on their sides and roast for about 30 minutes, or until tender and browned on the bottom. Using a spatula, transfer the tomatoes to a plate. In a small heatproof bowl, cover the porcini with the boiling water and set aside to soften, about 20 minutes. Remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid. In a large skillet, heat 2 tablespoons of the olive oil. Add the fresh mushrooms in an even layer, season with salt and pepper and cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes. Stir the mushrooms and continue to cook until tender, about 4 minutes longer. Transfer to a plate. Add the remaining 1 tablespoon of olive oil and the shallot to the skillet and cook over moderate heat until translucent, about 3 minutes. Add the Marsala and simmer until reduced by half. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. Add the porcini and the roasted garlic puree. Cook the farfalle in a large pot of boiling salted water until al dente, about 10 minutes. Meanwhile, rewarm the roasted tomatoes and the mushroom sauce. Add the sautéed fresh mushrooms to the sauce, swirl in 1 tablespoon of the butter and season with salt and pepper. Drain the pasta and toss it with the remaining 1/2 tablespoon of butter. Add the mushroom sauce and toss well. Mound the pasta in 2 shallow bowls and top with the roasted tomato wedges, Parmesan shavings and basil.

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Recipe: Balsamic Glazed Chicken With Grilled Radicchio Description: Make and share this Balsamic Glazed Chicken With Grilled Radicchio recipe from Food.com. Ingredients: [{"text": "1 (3 1/2-4 lb) roasting chickens"}, {"text": "2 garlic cloves, finely minced"}, {"text": "4 tablespoons rosemary, chopped"}, {"text": "2 tablespoons fresh ground black pepper"}, {"text": "1 teaspoon sea salt"}, {"text": "5 tablespoons extra virgin olive oil"}, {"text": "2 ounces prosciutto or 2 ounces bacon"}, {"text": "2 ounces parmigiano-reggiano cheese, piece"}, {"text": "2 medium red onions, sliced into 1-inch disks"}, {"text": "3/4 cup lambrusco or 3/4 cup dry red wine"}, {"text": "1/2 cup balsamic vinegar"}, {"text": "6 heads radicchio"}] Instructions: Rinse the chicken and pat dry. Remove the giblets and set aside. Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 tablespoons of the extra-virgin olive oil. Run the outside of the chicken all over with the rosemary mixture. Place the prosciutto and cheese rinds inside the cavity, cover and refrigerate for3 hours or overnight. Preheat the oven to 475ºF. Place the onion slices and reserved giblets in the bottom of a small, heavy-bottomed roasting pan. Place the chicken on top of the onions, breast side up. Pour the wine over the chicken and rub all over with 1/4 cup of the vinegar. Roast in the oven for 1 hour 10 minutes, or until a skewer pushed into the thickest part of the thigh shows clear- not bloody- juices. Remove the pan from the oven and let the chicken rest for 5 minutes. Preheat the grill or broiler. Halve the radicchio lengthwise and grill for 3 to 4 minutes per side. Brush with the remaining olive oil and set aside. Transfer the chicken to a carving platter and degrease the pan juices. Combine the onions and giblets with the pan juices. Carve the chicken, drizzle with the remaining 1/4 cup vinegar, and serve immediately over the radicchio. Pass the giblet gravy separately.

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Recipe: Lavender Iced Tea Description: Make and share this Lavender Iced Tea recipe from Food.com. Ingredients: [{"text": "1 1/2 cups ice"}, {"text": "8 ounces fresh brewed tea"}, {"text": "1 ounce lavender syrup"}] Instructions: Combine in glass. Garnish with a lemon wheel.

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Recipe: Chocolatey Peanut Butter Fingers Description: None Ingredients: [{"text": "Crisco\u00ae Original No-Stick Cooking Spray"}, {"text": "1/2 stick Crisco\u00ae Baking Sticks Butter Flavor All-Vegetable Shortening"}, {"text": "or 1/2 cup Crisco\u00ae Butter Flavor All-Vegetable Shortening"}, {"text": "1/2 cup granulated sugar"}, {"text": "1/2 cup firmly packed light brown sugar"}, {"text": "1 cup Pillsbury BEST\u00ae All Purpose Flour"}, {"text": "1 large egg"}, {"text": "1 tbsp. water"}, {"text": "1/3 cup Jif\u00ae Creamy Peanut Butter"}, {"text": "1 tsp. vanilla extract"}, {"text": "1 cup rolled oats"}, {"text": "1/2 tsp. baking soda"}, {"text": "1/4 tsp. salt"}, {"text": "1 ( 6 oz.) package semi-sweet chocolate chips"}, {"text": "em"}, {"text": "Topping:"}, {"text": "/em"}, {"text": "1/4 cup powdered sugar"}, {"text": "2 tbsps. Jif\u00ae Creamy Peanut Butter"}, {"text": "2 tbsps. PET\u00ae Evaporated Milk"}, {"text": "Milk chocolate English toffee bits (optional)"}] Instructions: HEAT oven to 350 degrees F. Spray a 13 x 9-inch glass baking pan with a no-stick cooking spray. COMBINE shortening, sugar, brown sugar, egg and water in large bowl with electric mixer at medium speed, until well blended. Beat in 1/3 cup peanut butter and vanilla. In a separate bowl, combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread into prepared baking pan. Bake 20 to 25 minutes or until light brown and center is just set. Do not over-bake. Immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover evenly. Cool slightly. Cut into bars, about 2 x 1 3/4-inches. Cool completely. COMBINE powdered sugar, peanut butter and evaporated milk in small bowl, mixing until smooth. Drizzle over chocolate. Sprinkle with toffee bits, if desired.

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Recipe: LEMONY CHESS CAKE Description: How to make LEMONY CHESS CAKE Ingredients: [{"text": "For Cake"}, {"text": "2 sticks butter or margarine or 1 cup, melted"}, {"text": "1 cup brown sugar"}, {"text": "1 cup white sugar"}, {"text": "4 egg yolks"}, {"text": "2 cups all-purpose flour"}, {"text": "2 1/2 teaspoons baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1/2 teaspoon lemon extract"}, {"text": "4 egg whites"}, {"text": "1 cup nuts of your choice, Optional"}, {"text": "Lemon Glaze"}, {"text": "3 teaspoons lemon juice"}, {"text": "1 cup powdered sugar"}, {"text": "4 tablespoons milk"}] Instructions: For Cake Melt the butter and combine with brown sugar, white sugar and egg yolks mixing well with mixer. Add flour, baking powder, salt, vanilla extract and lemon extract and continue beating. Beat egg whites in a separate bowl until stiff and fold into batter with a spoon mixing well. Fold in nuts. Generously spray bundt pan and pour in batter. (You can make this cake in a 9 x 13 pan, too.) Bake in preheated 350 degree oven for 40 to 45 minutes until center tests done. Sprinkle with powdered sugar or drizzle on lemon glaze recipe Lemon Glaze Beat with whisk or spoon until you get the right consistency to pour over cake. Can add more milk if needed. (Can heat a few seconds in microwave. This makes it easier to pour. I use a small pitcher and drizzle over cake.)

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Recipe: Zesty Beef and Cole Slaw Soup Description: Very tasty soup that is made in the crock pot. You can add Italian mixed veggies for a thicker soup. Everyone loves this soup. I love coming home after a long day and dinner smells great and all i have to do is serve it. Ingredients: [{"text": "1 lb ground beef (can use chicken)"}, {"text": "1/2 cup chopped onion"}, {"text": "2 minced garlic cloves"}, {"text": "2 cups coleslaw mix"}, {"text": "1 (10 ounce) package frozen corn"}, {"text": "1 (10 ounce) package frozen green beans"}, {"text": "4 cups zesty style vegetable juice"}, {"text": "14 1/2 ounces Italian-style tomatoes"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1/2 teaspoon dried basil, crushed"}, {"text": "salt & pepper"}] Instructions: Cook onion, garlic and ground beef in a separate pan till beef is no longer pink. Drain fat. Add all to crock pot. Cook on low 8-10 hours or high 4-5 hours.

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Recipe: Low Carb Meatloaf Description: Make and share this Low Carb Meatloaf recipe from Food.com. Ingredients: [{"text": "1 lb lean ground beef"}, {"text": "1/2 cup medium white onion"}, {"text": "1/2 cup red bell pepper"}, {"text": "1/4 cup rao's marinara sauce"}, {"text": "2 extra large eggs"}, {"text": "1/4 cup progresso Italian style breadcrumbs"}, {"text": "1/4 cup parmesan cheese"}, {"text": "1/4 cup flat-leaf Italian parsley"}, {"text": "1 tablespoon oregano"}, {"text": "1/2 tablespoon salt"}, {"text": "1/4 tablespoon fresh ground black pepper"}, {"text": "2 tablespoons reduced sugar ketchup"}] Instructions: Mix it all together and bake in a 374 degree oven for 1 hour or until a meat thermometer reads 160 degrees.

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Recipe: Fried Pork and Yucca Balls: Carimanolas Description: None Ingredients: [{"text": "1 pound lean pork shoulder, cut into large dice"}, {"text": "1 lime, juiced"}, {"text": "1 bay leaf"}, {"text": "1/4 cup vinegar"}, {"text": "1 cup water"}, {"text": "Salt and freshly ground black pepper"}, {"text": "1 1/2 pounds yucca, peeled"}, {"text": "1 red onion, cut into small dice"}, {"text": "3 scallions, thinly sliced"}, {"text": "2 tomatoes, cut into small dice"}, {"text": "1 red pepper, cut into small dice"}, {"text": "1 clove garlic, chopped"}, {"text": "Canola oil, for frying"}] Instructions: In a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder. Boil the yucca in salted water until tender. Cool and grind in the meat grinder. Saute onions, scallions, tomatoes, peppers, and garlic. Add the ground pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mixture. Close the hole with additional dough. Repeat with remaining ingredients. Fill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes.

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Recipe: Biscuit and Gravy Cups recipe Description: How to make Biscuit and Gravy Cups recipe Ingredients: [{"text": "1 can of refrigerated biscuits (the flaky type don't work as well for this recipe)"}, {"text": "1 lb ground breakfast sausage"}, {"text": "1/4 cup flour"}, {"text": "1/4 cup butter"}, {"text": "2 cups of milk (give or take a bit)"}, {"text": "salt and pepper to taste"}] Instructions: Start by crumbling and browning your sausage. Spoon sausage out of the pan but leave drippings in. Add butter and stir until it's melted. Add flour and stir, to create a roux. After about 30 seconds, slowly add 1 cup of milk. Stir until thickened. Slowly add second cup of milk and stir. Now, you may choose to add a bit more milk depending on how thick you like your gravy. Add sausage back to the gravy. Salt and Pepper to taste. Open can of biscuits. Place one biscuit into pre-greased muffin pan. Press in the middle of the muffins with a spoon. Bake as directed on the can. Halfway through baking peek in on the muffins and press in the center if necessary. Once biscuits are baked pour gravy into muffins. That's it! Enjoy! (Here is a tip for you, these would be a lot easier to make if you made your gravy with the powdered gravy mix from the store. If you're in a hurry I would advise that option)

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Recipe: Grandma's Hot Dog Creole Description: This is a recreation of something my husband's grandmother made all the time when he was a kid in the 80's before she passed. I got bits and pieces of what she did from family members. This is not what I consider creole food, but it is quite tasty and really cheap and filling meal! Ingredients: [{"text": "8 slice(s) bacon, chopped"}, {"text": "3 cup(s) onion, chopped"}, {"text": "1 can(s) diced tomatoes, 16 oz"}, {"text": "1 can(s) crushed tomatoes, 28 ounces"}, {"text": "1 pound(s) hot dogs, cut into chunks"}, {"text": "1 - bay leaf"}, {"text": "2 tablespoon(s) dried minced garlic"}, {"text": "1 teaspoon(s) cajun seasoning"}, {"text": "1/8 teaspoon(s) cayanne pepper"}, {"text": "1/2 teaspoon(s) oregano, dried"}, {"text": "1/2 teaspoon(s) crushed dried thyme"}, {"text": "1/2 teaspoon(s) smoked paprika"}, {"text": "1/2 teaspoon(s) sweet paprika"}, {"text": "1 teaspoon(s) dry mustard powder"}, {"text": "salt and pepper to taste"}, {"text": "1 cup(s) cooked rice, preferably white"}] Instructions: In large pot saute the bacon and onion till onion is soft and bacon is cooked. Stir in tomatoes and seasonings. Bring to boil, reduce heat to low, let simmer 10 minutes. Add hot dogs, stirring well. Cover with tight lid and cook 15 minutes. Stir in rice. Remove bay leaf. Let simmer 5 minutes. Serve!

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Recipe: Lemon Blueberry Upside Down Cake Description: I could kiss Bobby Flay for coming up with this dessert recipe. I love the combination of blueberries and lemon. Trump that with a carmelized blueberry topping over a yummy white chocolate and coconut-flavored cake! Now you're talkin'! *Make sure to read through the recipe so you can have some ingredients at room temperature* Ingredients: [{"text": "4 tablespoons unsalted butter, cut into 4 pieces"}, {"text": "2/3 cup light brown sugar, tightly packed"}, {"text": "2 cups fresh blueberries"}, {"text": "2 teaspoons grated lemon zest"}, {"text": "1 1/3 cups all-purpose flour"}, {"text": "1 1/2 teaspoons double-acting baking powder"}, {"text": "1 pinch salt"}, {"text": "1/2 cup unsalted butter, softened"}, {"text": "1 cup sugar"}, {"text": "2 large eggs, at room temperature"}, {"text": "1 1/2 teaspoons pure vanilla extract"}, {"text": "1/2 cup unsweetened coconut milk"}, {"text": "2 ounces white chocolate, coarsely chopped (Callebaut is preferred)"}] Instructions: Lemon Blueberry Topping:. Preheat the oven to 350 degrees F. In a 9 inch round cake pan, melt the butter over low heat. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes. Remove the pan from the heat. Arrange the blueberries evenly over the brown sugar mixture. Scatter the lemon zest over the blueberries. Cake:. Sift the flour, baking powder and salt. In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes. Beat in the eggs, one at a time. Beat in the vanilla and white chocolate. On low speed, beat in half the flour mixture until just combined. Scrape down the bowl and beat in the coconut milk. Beat in the remaining flour mixture until combined. Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered. Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes. Cool in the pan on a wire rack for about 3 minutes. Run a knife around the edge of the cake to release it from the sides of the pan. Invert a serving plate over the cake and turn the cake out onto the plate. Let cool 30 minutes before serving.

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Recipe: Sweet Onion Muffins Description: Make and share this Sweet Onion Muffins recipe from Food.com. Ingredients: [{"text": "1 1/2 cups flour"}, {"text": "1/2 cup sugar"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "2 eggs"}, {"text": "1 cup onion, finely chopped"}, {"text": "1/2 cup butter, melted"}, {"text": "1 1/2 cups walnuts, chopped"}] Instructions: In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat the eggs, onion, and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts. Fill greased or paper-lined miniature muffin cups 3/4 full. Bake at 400°F for 10-12 minutes or until a tooth pick inserted near the center comes out clean. Cool, for 5 minutes before removing from pan to wire racks. Yield: 3 dozen minis or 1 dozen regular muffins. Note: If using regular-size muffin cups, bake for 20-25 minutes.

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Recipe: Flat Iron Steak Description: Make and share this Flat Iron Steak recipe from Food.com. Ingredients: [{"text": "8 ounces flat iron steaks"}, {"text": "1 1/2 ounces extra virgin olive oil"}, {"text": "2 fresh garlic cloves"}, {"text": "kosher salt"}, {"text": "fresh cracked pepper"}, {"text": "2 teaspoons Worcestershire sauce"}] Instructions: crush fresh garlic cloves. rub into both sides of the steak --. drizzle both sides of the steak with olive oil. drizzle both side with worcestershire sauce --. tightly wrap the steak in plastic food service wrap. store in cooler for 3-4 days --. let steak reach room temperature before grilling -- . fire grill.

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Recipe: One-Eyed Jack's Vegetarian Chili Description: One-Eyed Jack, notorious gunslinger in his youth, couldn't hit the broad side of a barn, much less a buffalo for chili. So he became a vegetarian in his older days. Ingredients: [{"text": "1 1/2 tablespoons grapeseed oil (other oil ok)"}, {"text": "12 cloves garlic, minced"}, {"text": "1 cup finely chopped onion"}, {"text": "2 (14 1/2 ounce) cans diced tomatoes"}, {"text": "1 (4 ounce) can chopped green chilies"}, {"text": "3 cups vegetable broth"}, {"text": "1/2 cup tomato sauce"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 teaspoon onion powder"}, {"text": "1 tablespoon chili powder"}, {"text": "1 tablespoon sweet paprika"}, {"text": "1/2 teaspoon ground cumin"}, {"text": "1 teaspoon dried Mexican oregano"}, {"text": "1/8 teaspoon cayenne pepper (or to taste)"}, {"text": "3/4 teaspoon salt (or to taste)"}, {"text": "1/4 teaspoon black pepper"}, {"text": "1 tablespoon brown sugar"}, {"text": "1/2 cup Bulgar wheat"}, {"text": "2 1/2 tablespoons chili powder"}, {"text": "1/2 teaspoon ground cumin"}, {"text": "1/4 teaspoon cayenne pepper (1/2 tsp if you're adventurous)"}, {"text": "3 serrano chilies, stemmed and minced (optional)"}, {"text": "2 (15 1/2 ounce) cans red kidney beans, rinsed and drained (optional)"}] Instructions: Heat oil in a large pot; add garlic and allow to sizzle until aromatic, about 30 seconds. Add onions and cook over medium-high heat, stirring, until onions are tender, several minutes. Add tomatoes, green chilies, vegetable broth, and spices from first spice dump; stir thoroughly. Bring mixture to a boil, then stir in bulgur wheat. Reture to a boil, if necessary, then reduce heat, cover, and simmer, stirring occasionally, for 20 minutes. Add spices and chiles from second spice dump, and mix together thoroughly. Add kidney beans, if using. Simmer 10 more minutes and remove from heat; serve.

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Recipe: Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R Description: This is so good! It's very easy to make but tastes like something you would get in a fine restaurant. A Bobby Flay recipe. Ingredients: [{"text": "2 dried ancho chiles"}, {"text": "3 garlic cloves, coarsely chopped"}, {"text": "2 tablespoons pine nuts"}, {"text": "2 teaspoons honey"}, {"text": "2 grilled red bell peppers, cut into 1/4-inch thick strips"}, {"text": "3 tablespoons red wine vinegar"}, {"text": "3 tablespoons chopped fresh cilantro leaves"}, {"text": "1/4 teaspoon kosher salt"}, {"text": "1/4 teaspoon fresh ground black pepper"}, {"text": "4 (8 ounce) filet mignon, 8 ounces each"}, {"text": "1 tablespoon canola oil"}, {"text": "1 teaspoon kosher salt"}, {"text": "4 teaspoons fresh coarse ground black pepper"}, {"text": "8 ounces fresh goat cheese, cut into 4 slices"}, {"text": "cilantro leaf, for garnish"}] Instructions: Roasted Red Pepper and Ancho Salsa: Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour. Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth. Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving. Black Pepper Crusted Filet Mignon with Goat Cheese: Heat your grill to high. Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare. Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute. Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.

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Recipe: Herbed Cardamom Peas Description: Peas (frozen or canned), on their own, are not one of my favorite vegetables but they are convenient to have on hand. This recipe dresses them up and adds flavor which I find otherwise lacking. I have only prepared this with frozen peas, but assume it would work just as well with the canned variety. Ingredients: [{"text": "1 1/2 cups peas"}, {"text": "water, to cover peas for boiling"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon black pepper"}, {"text": "1/4 teaspoon marjoram, crumbled"}, {"text": "1/4 teaspoon cardamom, ground"}, {"text": "3 teaspoons fresh parsley, chopped"}, {"text": "3 teaspoons fresh chives, snipped in 1 in pieces (optional)"}] Instructions: Place the peas in a saucepan and cover with water. Boil the peas for as long as you prefer (I only cook about 5 minutes). Meanwhile, in a small bowl mix together the salt, pepper, marjoran and cardamom. Drain the peas, then return them to the saucepan (off the heat). Sprinkle the spice mixture and parsley over them and mix well. Remove to serving bowl and top with the chives (if using); serve immediately!

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Recipe: Parmesan Crusted Chicken Alfredo Description: How to make Parmesan Crusted Chicken Alfredo Ingredients: [{"text": "Chicken"}, {"text": "1/4 cup all-purpose flour"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1 egg"}, {"text": "1/2 cup shredded Parmesan cheese"}, {"text": "2 ( 6 oz) boneless skinless chicken breast halves"}, {"text": "1 tablespoon olive oil"}, {"text": "2 teaspoons lemon juice"}, {"text": "Broccoli Alfredo:"}, {"text": "8 ounces rotini pasta"}, {"text": "2 cups broccoli, chopped"}, {"text": "1 jar of Alfredo sauce (your choice)"}] Instructions: To Bread Chicken: In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese. To Cook Chicken: In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350 degrees for 18-20 minutes or until juices run clear. Broccoli Alfredo Cook pasta according to package directions and drain. Meanwhile, steam or microwave broccoli until tender, but still crisp. In a large saucepan add the Alfredo sauce, broccoli and pasta. Cook until the sauce is warm and the pasta is coated.

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Recipe: Rustic Strawberry Galette Description: This light and fresh strawberry tart is a perfect dessert for your next spring get-together. Ingredients: [{"text": "1 1/4 c. all-purpose flour"}, {"text": "1/4 tsp. salt"}, {"text": "1 tbsp. grandulated sugar"}, {"text": "1/4 c. grandulated sugar"}, {"text": "1/2 package cream cheese"}, {"text": "1 stick cold unsalted butter"}, {"text": "2 lb. strawberries"}, {"text": "1 tbsp. cornstarch"}, {"text": "1 vanilla bean"}, {"text": "1 tsp. lemon zest"}, {"text": "1 egg"}, {"text": "2 tbsp. turbinado sugar"}] Instructions: In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight. Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes. Preheat oven to 350 degrees F. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes.

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Recipe: Salmon With a Lemon Teriyaki Glaze Description: Make and share this Salmon With a Lemon Teriyaki Glaze recipe from Food.com. Ingredients: [{"text": "1/2 cup soy sauce"}, {"text": "1/3 cup sugar"}, {"text": "1/4 cup rice wine"}, {"text": "1 garlic clove, minced"}, {"text": "1 teaspoon ginger, minced"}, {"text": "1 lemon, juice of"}, {"text": "1 teaspoon dry mustard"}, {"text": "6 salmon steaks"}] Instructions: In a pot, combine the soy sauce, sugar, rice wine, garlic, ginger, lemon juce and dry mustard. Bring the mixture to a boil, reduce heat and cook for a few minutes until syrupy. Preheat the grill. Cook the salmon steaks for about 8 - 10 minutes. Brush with the glaze a few times on each side during cooking.

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Recipe: Carrot-Cheese Soup Description: A different combo for soup, but so yummy, I also like to add in 2 tablespoons fresh minced garlic when sauteeing the veggies and ham. Ingredients: [{"text": "6 tablespoons butter"}, {"text": "4 tablespoons flour"}, {"text": "2 medium carrots, diced"}, {"text": "3 green onions, sliced"}, {"text": "1 cup diced fully-cooked ham"}, {"text": "2 cups hot chicken broth"}, {"text": "1 1/2 cups shredded cheddar cheese"}, {"text": "1 tablespoon fresh minced parsley"}, {"text": "black pepper"}] Instructions: In a saucepan, melt butter; stir in flour until smooth cook and stir over med heat for 2 minutes. Add carrot, onions and ham; cook, and stir for 1 min, then gradually add broth;. Bring to a light boil, and stir 2 minutes. Add cheese, parsley, and pepper;. Heat until cheese is melted, and veggies are tender.

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Recipe: Salted Caramel Truffles Description: Make and share this Salted Caramel Truffles recipe from Food.com. Ingredients: [{"text": "5 toffee pieces"}, {"text": "salt"}, {"text": "200 g chocolate"}, {"text": "100 ml double cream"}, {"text": "cocoa powder"}] Instructions: Cut each toffee into 4 pieces and put in a bowl with the salt flakes. Roll the toffees around so some salt flakes stick to each. Put the chocolate and cream in a bowl and melt in 20-second blasts in the microwave, or set over a pan of simmering water (make sure the base doesn't touch the water). Remove and pour into a container that will give the mixture a depth of at least 2cm (3/4 in). Leave to cook completely. Once cool, put in the fridge to chill for 2-3 hours, until the mixture is firm enough to shape. Using a melon baller or teaspoon, scoop out the balls. Push a piece of toffee into each ball and smooth over the indent. Roll each truffle in cocoa powder (if using your hands, dust them with cocoa powder first).

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Recipe: End-of-Summer Fruit Tart Description: Check out End of Summer Fruit Tart dessert recipes at WomansDay.com. Ingredients: [{"text": "12 whole reduced-fat cinnamon-crisp graham crackers"}, {"text": "2 tbsp. sugar"}, {"text": "2 tbsp. stick butter"}, {"text": "1 package English custard pudding mix (such as Bird\u2019s; see Note)"}, {"text": "3 tbsp. sugar"}, {"text": "1 c. 1% lowfat milk"}, {"text": "1 tsp. grated lime peel"}, {"text": "2 tbsp. lime juice"}, {"text": "2 small red plums"}, {"text": "1 c. fresh blueberries"}, {"text": "1 small peach"}, {"text": "1/2 pt. raspberries"}, {"text": "2 tbsp. apricot preserves"}] Instructions: Heat oven to 350°F. Lightly coat a 9-in. tart pan with removable sides with nonstick spray. Make Crust: Process cookies and sugar in food processor until reduced to fine crumbs. Add butter; process until blended. Add 2 Tbsp water; pulse just until evenly moistened. Press over bottom and up sides of prepared pan. Bake 10 minutes or until lightly browned. Place on wire rack to cool. Make Lime Custard Filling: Combine pudding mix and sugar in a medium saucepan. Stir in milk. Bring to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Boil 30 seconds, remove from heat and stir in lime peel and juice until blended (white specks may appear; that's OK). Pour into cooled crust. Refrigerate 1 hour or until set. Decorate Tart: Remove pan sides (put pan on a small, sturdy bowl; let sides fall down). Place tart on serving plate. Starting at edge of crust, arrange plums, slightly overlapping, around tart. Place a ring of blueberries next to plums, then a ring of overlapping peach wedges. Fill center with raspberries. Brush melted preserves over plums and peaches. Different Takes: In place of 1 large tart, you can make individual tarts using 8 ready-to-fill single-serve graham cracker crusts. Divide the Filling among the crusts, refrigerate 1/2 hour, top with fruit and brush with the melted preserves.

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Recipe: Cranberry Sauce Description: Make and share this Cranberry Sauce recipe from Food.com. Ingredients: [{"text": "12 ounces cranberries"}, {"text": "1 cup sugar"}, {"text": "1 cup orange juice"}] Instructions: Cook slow. Let thicken.

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Recipe: Classic Rum Bundt Cake(Cook's Country) Description: Make and share this Classic Rum Bundt Cake(Cook's Country) recipe from Food.com. Ingredients: [{"text": "3 cups all-purpose flour (15 ounces)"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 cup buttermilk, room temperature"}, {"text": "1/4 cup dark rum"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1 tablespoon lemon juice"}, {"text": "18 tablespoons unsalted butter (2 1/4 sticks)"}, {"text": "2 cups sugar (14 ounces)"}, {"text": "3 large eggs, plus 1 large yolk, room temperature"}] Instructions: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).

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Recipe: Cheeseburgers and Steamed Buns Description: My grandmother loved to go camping in the mountains. She would take us along with her. We were young and loved cheeseburgers! She made the most delicious cheeseburgers using a coleman gas grill, or if at home, using her stove. Everyone knows how to make cheeseburgers, but my grandmother had a special touch, making everything taste much better. Everything she made always tasted much better than the normal, since she added her touch! Ingredients: [{"text": "2 pound(s) fresh angus hamburger, or, fresh ground chuck hamburger (do not use frozen patties)"}, {"text": "1 or 2 package(s) hamburger buns (amount depends on number of patties)"}, {"text": "1 or 2 cup(s) mayonaise"}, {"text": "1 or 2 - whole tomatoes-diced"}, {"text": "1 or 2 - whole onions-diced"}, {"text": "1 cup(s) mushrooms-diced"}, {"text": "8 slice(s) optional: bacon-cooked crisp, broken up or kept as slices"}, {"text": "8 slice(s) lettuce-one leaf for each cheeseburger"}, {"text": "8 slice(s) american cheese (one slice per patty)"}, {"text": "Any - other type of condiments: mustard, ketchup, etc."}] Instructions: Using fresh hamburger, season the meat the way you like, and then make as many patties as you may need. I usually make about eight round patties, and each one is about one-two inches thick, and about four inches diameter. Cook the hamburgers patties using skillet without a lid, or, if using a grill, on top of grill, using medium heat. Make sure hamburger meat is throughly cooked. Never smash down hamburger while cooking them, since this squeezes all the meat juices, making dry hamburgers. Add cheese to each hamburger. Optional: fry about eight bacon slices, and then place them on top of every cooked cheeseburger. Take hamburger buns out of plastic bag, and place bag aside for later use. Split open each hamburger bun, and sit the bottom bun on top of each cheeseburger-inside bun portion on top of cheeseburger. After that, the top half of bun-inside portion- sits on top of bottom bun. When finished, each cheeseburger has one bun sitting on top of each cheeseburger. Place a lid over cheeseburgers and buns (if using skillet), or shut the grill lid (if using grill)...add skillet to medium heat, or grill on medium heat (with lid closed)... for one minute or so..make certain to not overcook cheeseburgers. After about one minute, take off heat, and place every cheeseburger inside steamed buns..and then place every cheeseburger inside the bun plastic bag. Seal the end of plastic bag to hold in steam, keeping cheeseburgers and steamed buns warm. Sometimes I mix diced onions, diced tomatoes, mushrooms, real bacon bits, etc..to a bowl of mayonaise, and top the cheeseburger with a dab of it. Also, I like to spritz my lettuce lightly with water, and slightly freeze the lettuce, then top my cheeseburger with it, along with the mayonnaise mix.

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Recipe: Zesty Turkey Burgers Description: Make and share this Zesty Turkey Burgers recipe from Food.com. Ingredients: [{"text": "1 lb ground turkey"}, {"text": "1 (1 1/4 ounce) envelope Good Seasons garlic and herb seasoning mix"}, {"text": "4 kaiser rolls, split and toasted"}, {"text": "8 slices pickles, burger sized"}] Instructions: Mix ground turkey and salad dressing mix. Shape into 4 patties. Place patties on grill and cook for 7-9 minutes on each side. Fill rolls with patties and pickle slices.

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Recipe: Chicken Manicotti Description: Rich and creamy, this different manicotti is a wonderful dish! Ingredients: [{"text": "2 package(s) 3 oz. each cream cheese, softened"}, {"text": "1 cup(s) sour cream"}, {"text": "1/4 cup(s) fresh parsley"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "4 cup(s) cubed cooked chicken"}, {"text": "1 medium onion"}, {"text": "1 can(s) mushrooms stems and pieces, drained"}, {"text": "1 tablespoon(s) butter"}, {"text": "14 - manicotti shells"}, {"text": "SAUCE"}, {"text": "6 tablespoon(s) butter"}, {"text": "6 tablespoon(s) all purpose flour"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "3 1/2 cup(s) milk"}, {"text": "3 cup(s) shredded monterey jack cheese"}, {"text": "4 tablespoon(s) shredded parmesan cheese, divided"}] Instructions: In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells. In a large saucepan, melt the butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2 1/2 cups Monterey Jack cheese and 2 tablespoons parmesan cheese just until melted. Spread about 1/2 cup cheese sauce in each of two greased 11x7x2 in. dishes. Top with stuffed shells and remaining sauce. Cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

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Recipe: Lasagna with a white sauce Description: This is a recipe given to me many years ago by my then MIL. It is a delicious lasagna made with a white sauce instead of the more widely know red sauce. This is great for those who's tummies cant handle the red sauces or hey just as a twist to an old fave! Ingredients: [{"text": "- 1 box lasagna noodles (cooked according to pkg and drained)"}, {"text": "- 2 lbs ground sirloin"}, {"text": "- 4 medium tomatoes (peeled and mashed well with fork)"}, {"text": "- 1 medium carrot (grated)"}, {"text": "- 2 medium onions (minced)"}, {"text": "- 5-6 garlic cloves (pressed thru garlic press)"}, {"text": "- 1 quart + 2 oz milk"}, {"text": "- 1 stick of butter"}, {"text": "- 1 c all purpose flour"}, {"text": "- 12 oz mozzerella cheese"}, {"text": "- parmesan cheese"}, {"text": "- salt, pepper, garlic powder,"}, {"text": "- olive oil"}] Instructions: In non stick pan saute onion and garlic till onion is clear in color. Add grated carrots and saute gently for about 8 to 10 minutes. Now add the ground sirloin and season with salt pepper and garlic powder to taste. Cook until meat is cooked all the way thru. Add mashed tomatoes to this and simmer for about 6 to 8 minutes. Set aside. White sauce: melt the butter in a frying pan and while doing this, in a seperate pan bring milk to boil. Once butter is melted add flour to it mixing well as you do so, and fry this lightly. Now pour milk into this in a thin constant stream mixing it in well. Return to a boil then heat until the sauce has a nice consistancy. Add salt pepper and garlic to taste. In your lasagna pan put a thin layer of sauce and then a layer of noodles, follow this with a layer of the meat mixture a layer of mozzerella and parmesan cheeses and then a layer of the white sauce. Repeat these steps again, for one or two layers and end with noodles, then sauce and grated cheeses. Bake in preheated 325 degree oven for 40 to 45 minutes, remove, sprinkle with parmesan cheese and return to oven for additional 5 to 10 minutes. You can serve this with a side of your favorite tomato sauce if desired.

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Recipe: Chicken Soup With Matzo Balls Description: I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here. Ingredients: [{"text": "4 large eggs, well beaten"}, {"text": "6 tablespoons seltzer water"}, {"text": "club soda"}, {"text": "1/4 cup vegetable oil"}, {"text": "melted chicken fat"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1/4 teaspoon fresh ground pepper"}, {"text": "1 cup matzo meal"}, {"text": "1 (4 lb) chicken, quartered"}, {"text": "3 quarts cold water"}, {"text": "6 large carrots, peeled and thinly sliced"}, {"text": "3 stalks celery, with leaves and sliced"}, {"text": "3 small parsnips, peeled and thinly sliced"}, {"text": "1 large onion, cut into 8 wedges"}, {"text": "4 sprigs parsley"}, {"text": "1 tablespoon kosher salt"}, {"text": "1/4 teaspoon fresh ground pepper"}, {"text": "2 tablespoons fresh parsley, minced"}] Instructions: Matzo Balls:. In medium bowl, mix eggs, seltzer, oil, salt and pepper. Stir in matzo meal and refrigerate 4 hours. Soup:. In stock-pot, heat chicken and the water to a boil, skimming foam. Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper. Simmer, partially covered, until chicken is cooked, about 1 hour. With slotted spoon, remove chicken from soup;. reserve for another use. Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water. Cover; reduce heat; simmer 25 minutes. Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids. Add remaining carrots and salt. Simmer, covered, 15 minutes, until carrots are tender. Add minced parsley. To serve:. Place 1 matzo ball in each of 8 soup bowls;. add 1 cup soup to each.

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Recipe: The BEST Crockpot Pork Roast Description: This was the first time I've EVER made a pork roast & it just so happens to be my favorite one now. Everyone else loves it too! Why not share the love? ?????? Ingredients: [{"text": "1 pound(s) pork roast (i used an already garlic & herb marinaded pork roast)"}, {"text": "3 small green peppers"}, {"text": "3 small red peppers"}, {"text": "2 - freshly chopped jalape\u00f1o peppers"}, {"text": "2 clove(s) garlic (chopped)"}, {"text": "2 teaspoon(s) salt"}, {"text": "2 teaspoon(s) pepper"}, {"text": "2 tablespoon(s) chilli powder"}, {"text": "2 cup(s) water or your favorite beer"}, {"text": "1/2 - onion (chopped) *if you are not an onion fan, you can replace the onion with 2 tsp of onion powder instead*"}] Instructions: Carefully chop peppers, jalapeños, onions, & garlic (you can mix seeds from peppers & jalapeños into the chopped peppers to add a little spice!) Place your THAWED chunk of pork roast in center of crockpot. Decor the surrounding of the pork roast by spreading the beautifully chopped veggies around the roast. Sprinkle salt, pepper, chilli power, (onion salt) over roast & veggies then pour water (or beer) over it to make the brothy goodness. Cook pork roast for 6-8 hours on LOW or until roast has fallen apart nicely (it's best to cook it overnight so you don't feel like you're waiting all that time). Enjoy!

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Recipe: Hijiki Rice Description: Hijiki is an easy way to add flavor and variety to a bowl of rice. Great on its own or as the base for a fully loaded rice bowl, hijiki rice also makes a great snack as onigiri. For the hijiki no nimono recipe, see Basic Hijiki no Nimono. Ingredients: [{"text": "1 & 1/2 cups white or brown short-grain rice"}, {"text": "2 teaspoons sake"}, {"text": "1 teaspoon soy sauce"}, {"text": "salt"}, {"text": "1/2 cup frozen peas or frozen soybeans"}, {"text": "1/4 cup prepared hijiki no nimono, plus more as desired"}] Instructions: None

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Recipe: Strawberry-Chicken Pasta Salad Description: When I figured out how to re-create this restaurant dish at home, my family was so excited. For a different spin, use raspberries or peaches instead of strawberries. —Jane Ozment, Purcell, Oklahoma Ingredients: [{"text": "1/2 cup sliced fresh strawberries"}, {"text": "1 tablespoon sugar"}, {"text": "1 tablespoon balsamic vinegar"}, {"text": "1/2 teaspoon salt, divided"}, {"text": "1/4 teaspoon pepper, divided"}, {"text": "3 tablespoons olive oil"}, {"text": "4 boneless skinless chicken breast halves (6 ounces each)"}, {"text": "ASSEMBLY:"}, {"text": "1 package (10 ounces) hearts of romaine salad mix"}, {"text": "1 cup cooked gemelli or spiral pasta"}, {"text": "1 small red onion, halved and thinly sliced"}, {"text": "1 cup sliced fresh strawberries"}, {"text": "1/2 cup glazed pecans"}] Instructions: Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving. Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165°. 6-8 minutes on each side. Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.

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Recipe: Fillet of Turbot with Caviar, Pea Shoots and Mashed Yukon Gold Potatoes Description: None Ingredients: [{"text": "1/3 cup heavy cream"}, {"text": "1 stick unsalted whole butter, room temperature"}, {"text": "2 tablespoons canola oil"}, {"text": "2 pounds Turbot fillet, portioned into 4, can substitute very fresh halibut"}, {"text": "1/4 cup Wondra flour, for dusting"}, {"text": "Salt and white pepper, to taste"}, {"text": "1 pound pea shoots, not sprouts, baby spinach or arugula may be substituted"}, {"text": "3 tablespoons lemon juice"}, {"text": "3 tablespoons finely minced chives"}, {"text": "1 teaspoon finely grated lemon zest"}, {"text": "1 can cavair, 125 grams, 4 1/2 ounces, Osetra or Sevruga"}, {"text": "Salt and pepper, to taste"}, {"text": "2 pounds Yukon Gold potatoes, peeled and cut into 1/4's"}, {"text": "1/2 cup heavy cream"}, {"text": "Salt and pepper, to taste"}, {"text": "3 ounces unsalted butter, room temperature"}] Instructions: Trim fish into even portions and remove any membrane, let caviar come to "cool" temperature (in a 70 degree room approximately 1/2 hour). Make "Beurre Fondue" by boiling cream 1 minute in a 1 quart nonreactive sauce pot add salt and pepper to taste and whisk in 3/4 of the butter to evenly emulsify. Let sit in warm area of the range. Heat a large skillet, non-stick preferably to moderately hot, season fillets with salt and white pepper and gently dredge bone side of fish in Wondra flour, add oil to pan, lay fish in gently without crowding, bone side down and saute gently 2 to 3 minutes. Turn and continue to cook 2 minutes and add remaining butter and finish cooking 2 additional minutes. Remove from pan and drain on paper towels. While pan is still hot, wipe any brown bits and oil out with paper towels and add pea shoots, season with salt and pepper and 3 tablespoons of Beurre Fondue then return to heat and wilt until just slightly broken down. Arrange pea shoots and potato puree on 4 warm plates, lay fish over top and garnish with generous amounts of caviar, and after warming the sauce gently add lemon juice, lemon zest and chives and sauce plate.; Cover potatoes in cold water, bring to a boil, add salt to taste. Simmer slowly until just done, drain very well. Boil cream and set aside. Pass potatoes through food mill, add cream, salt, pepper, and butter, to taste. Blend gently. Serve with fish.;

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Recipe: Wowie Maui Chicken Description: With a delicious tropical flavor this dish is easy to make and low fat too! This recipe is all over the internet so it is difficult to say where it originated - but this is my version. The original recipe has 3/4 cup chopped green onions that you add in the last 5 minutes of cooking. I don't use green onions for ANYTHING, so part of my modification was to leave those out. Throw them in if you are so inclined! Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "4 boneless skinless chicken breasts (cut into 1-inch cubes)"}, {"text": "2 garlic cloves, minced"}, {"text": "2 1/2 cups chicken broth"}, {"text": "1 (20 ounce) can pineapple chunks in juice, undrained"}, {"text": "1 1/2 cups rice (long grain white rice or brown rice, uncooked)"}, {"text": "3/4 cup carrot (finely chopped)"}, {"text": "1/2 cup red pepper (chopped)"}, {"text": "1/2 cup green pepper (chopped)"}, {"text": "1/3 cup ketchup"}, {"text": "2 tablespoons brown sugar"}, {"text": "2 tablespoons soy sauce"}, {"text": "2 tablespoons white vinegar"}, {"text": "1 teaspoon onion powder"}] Instructions: Heat a large sauce pan or Dutch oven over medium heat. Add olive oil. Cook chicken in olive until browned. Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn. Add remaining ingredients and stir well. Bring to boil. Reduce heat to med-low. Cover and simmer for 25 minutes until rice is tender. Serve immediately.

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Recipe: Caribbean-Spiced Roast Chicken Description: Make and share this Caribbean-Spiced Roast Chicken recipe from Food.com. Ingredients: [{"text": "1 1/2 tablespoons fresh lime juice"}, {"text": "2 fluid ounces rum"}, {"text": "1 tablespoon brown sugar"}, {"text": "1/4 teaspoon cayenne pepper"}, {"text": "1/4 teaspoon ground cloves"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon ground ginger"}, {"text": "1 teaspoon black pepper"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon dried thyme leaves"}, {"text": "1 (3 lb) whole chickens"}, {"text": "1 tablespoon vegetable oil"}] Instructions: Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

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Recipe: Chris' Hearty Italian Soup Description: Make and share this Chris' Hearty Italian Soup recipe from Food.com. Ingredients: [{"text": "6 cups water"}, {"text": "1 (15 ounce) can diced fire-roasted tomatoes"}, {"text": "1/2 lb chopped or ground sirloin or 1/2 lb chuck"}, {"text": "1/4 medium green pepper, chopped"}, {"text": "1/2 medium sweet onion, chopped"}, {"text": "1/2 lb sweet or hot Italian sausage"}, {"text": "1/8 lb diced pepperoni"}, {"text": "1 (6 ounce) can tomato paste"}, {"text": "1/4 cup ketchup"}, {"text": "1 1/2 tablespoons dried oregano"}, {"text": "1 1/2 tablespoons sweet basil"}, {"text": "1 1/2 tablespoons granulated garlic"}, {"text": "8 ounces cheese tortellini"}] Instructions: Brown and drain the ground Sirloin and drain thoroughly. Remove the casings from the Italian sausage and brown, breaking into small pieces and then drain. I use an Italian sausage pizza topping that is perfect for this soup. Place everything in a large pot except for the Pasta and simmer for about one to two hours. A crock pot or slow cooker is great for this, you can prepare everything the night before and place this on in the morning and let cook all day. Place tortellini in the pot and cook till tender, about 15-20 minutes before serving. Sprinkle on some parmesan cheese and serve with toasted garlic bread.

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Recipe: Densities (Richest Chocolate Squares) Description: The richest chocolate square ever eaten. Your kids will rate this 11 out of 10. The secret to a good brownie is slight under baking. Insert a skewer in the cake at the edge of the pan. It should come out clean, but the center should still be slightly moist; the brownies will continue to cook while cooling. Ingredients: [{"text": "4 ounces unsweetened chocolate"}, {"text": "4 ounces bittersweet chocolate"}, {"text": "1 cup butter, at room temperature"}, {"text": "2 cups granulated sugar"}, {"text": "4 eggs"}, {"text": "1 cup all-purpose flour"}, {"text": "1/2 teaspoon salt"}, {"text": "2 teaspoons vanilla extract"}] Instructions: In a small pot, on low heat, melt the chocolate. Reserve. Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well between additions. In a separate bowl, sift together flour and salt. Beat the dry ingredients into the egg mixture. Stir in the cooled melted chocolate and vanilla. Pour the batter into a greased 13 x 9-inch pan. Bake for 40 minutes, or until a skewer inserted in the side comes out clean. (The center should still be slightly moist.). Cool in the pan and cut into bars. Makes about 4 dozen 2 x 1-inch bars. Lucy Waverman’s Cooking School Cookbook.

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Recipe: Mexican Bean and Cheese Pockets Description: Make and share this Mexican Bean and Cheese Pockets recipe from Food.com. Ingredients: [{"text": "16 ounces refried beans, heated"}, {"text": "8 (7 inch) flour tortillas"}, {"text": "1/2 cup scallion, sliced"}, {"text": "8 ounces monterey jack pepper cheese, shredded"}, {"text": "1 teaspoon vegetable oil"}] Instructions: Heat oven to 350°. Stack tortillas and loosely wrap in foil; heat in oven 5 minutes until softened; remove from oven. Put tortillas side-by-side on work surface. Place a heaping tablespoon warm refried beans in center of each tortilla. Top with 1 tablespoon scallions, then a heaping tablespoon of cheese. Fold 2 opposite sides of each tortilla toward center, overlapping slightly. Fold remaining 2 sides towards the middle. Heat a large heavy skillet over medium-low heat. Brush with oil. Place 4 tortilla pockets smooth side up in skillet. Cook 5 minutes per side until golden and crisp. Keep warm in oven while heating remaining 4 pockets. Serve hot.

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Recipe: Olive Oil and Parmesan Biscuits Description: From Recipes+ looks like a lovely savoury scone/biscuit that would go well with soups or just on their own as a savoury snack. Have not included 1 hour chilling time. Ingredients: [{"text": "1 2/3 cups plain flour"}, {"text": "1/2 cup instant polenta (cornmeal)"}, {"text": "2/3 cup parmesan cheese (shredded devided)"}, {"text": "2 tablespoons rosemary (leaves coarsely chopped)"}, {"text": "1/2 teaspoon salt"}, {"text": "2/3 cup extra virgin olive oil"}] Instructions: In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted. Add oil in a thin stream processing until a soft dough forms. Turn dough out onto a lightly floured surface and knead until smooth. Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm. Preheat oven to 160C (140C fan forced). Grease and line a baking tray with baking paper. Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room). Press remaining parmesan into top of biscuits. Bake for 10-15 minutes or until lightly coloured. Remove from oven and cool completely on trays (biscuits will firm).

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Recipe: Cranberry Orange Muffins Description: Make and share this Cranberry Orange Muffins recipe from Food.com. Ingredients: [{"text": "2 cups self-rising flour"}, {"text": "3/4 cup dried sweetened cranberries"}, {"text": "1/2 cup sugar"}, {"text": "1 tablespoon grated orange rind"}, {"text": "1 cup milk"}, {"text": "1/4 cup vegetable oil"}, {"text": "2 large eggs"}] Instructions: Combine first 4 ingredients in a large bowl; make a well in center of mixture. Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Spoon mixture into lightly greased muffin pans, filling two-thirds full. Bake at 400° for 15 to 18 minutes or until golden brown.

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Recipe: Aunt Aileen's Ratatouille Description: When my kids were young, we had lunch once a week with my grandmother, mom sisters and aunts. This is one of my favorite "Gramma Day" recipes. Note:This can be made in one large skillet and baked in one large casserole. The cooking times will be a little longer. Ingredients: [{"text": "4 Italian sausages"}, {"text": "4 tablespoons olive oil"}, {"text": "1 large onion, sliced"}, {"text": "2 garlic cloves, finely chopped"}, {"text": "1 large green pepper, cubed"}, {"text": "1 large red pepper, cubed"}, {"text": "1 medium eggplant, peeled, cut into bite-sized cubes"}, {"text": "2 medium zucchini, halved, sliced"}, {"text": "1 bay leaf, crushed"}, {"text": "1/4 cup fresh parsley, finely chopped"}, {"text": "1 tablespoon basil"}, {"text": "1/2 teaspoon thyme"}, {"text": "2 -3 fresh tomatoes, cut in 1-inch cubes"}, {"text": "shredded mozzarella cheese"}] Instructions: Cook sausage links and set aside. Using 2 skillets heat 2 T. olive oil in each. Place 1/2 the onions, garlic and red and green peppers into each skillet. Stir-fry the vegetables for 2 to 3 minute. Remove one skillet from heat. Add the eggplant to the remaining skillet and stir-fry the eggplant for 3 minutes. Return second skillet to heat; add sliced zucchini and stir-fry 1 minute. Season contents of both skillets with bay leaf, parsley, basil, thyme, salt and freshly ground pepper. Slice the Italian sausage and add some to each skillet, along with a portion of cubed tomatoes. Spoon portions from both skillets into individual ovenproof dishes. Top with a generous layer of mozzarella cheese. Bake in a preheated 350F oven for 15 minute or until cheese is hot and bubbly. Serve with hot French bread.

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Recipe: Lobster with Mayonnaise Description: None Ingredients: [{"text": "1 lobster per serving"}, {"text": "1 egg yolk*"}, {"text": "Dijon mustard"}, {"text": "Salt and pepper"}, {"text": "Salt and pepper"}, {"text": "Light extra-virgin olive oil"}, {"text": "1/2 pint (1 cup) olive oil/sunflower oil/ mixture of the two"}, {"text": "2 egg yolks"}, {"text": "Salt and freshly ground black pepper"}, {"text": "Salt and freshly ground black pepper"}, {"text": "1 level teaspoon Dijon mustard"}, {"text": "Lemon juice/white wine Vinegar"}] Instructions: Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool. Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece. Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way: Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use.

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Recipe: Hazelnut-Vanilla Pancakes (Scd) Description: Make and share this Hazelnut-Vanilla Pancakes (Scd) recipe from Food.com. Ingredients: [{"text": "1 cup almond flour"}, {"text": "1/4 cup hazelnuts"}, {"text": "4 eggs"}, {"text": "2 tablespoons honey"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 teaspoon baking soda"}, {"text": "1/4 teaspoon salt"}, {"text": "butter, for frying"}, {"text": "1/16 teaspoon vanilla extract"}, {"text": "1/2 cup honey"}, {"text": "1 cinnamon stick (optional)"}] Instructions: Pancakes: Blend all ingredients except butter in food processor. Syrup: Beat all ingredients until combined, approximately 1 minute.

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Recipe: Spicy Shrimp Soup Description: Make and share this Spicy Shrimp Soup recipe from Food.com. Ingredients: [{"text": "8 ounces udon noodles, cooked,drained"}, {"text": "4 teaspoons vegetable oil"}, {"text": "3 scallions, slice"}, {"text": "2 medium carrots, diagionally sliced"}, {"text": "1/4 lb mushroom, sliced"}, {"text": "2 tablespoons gingerroot, minced"}, {"text": "2 cloves garlic, minced"}, {"text": "2 teaspoons ground coriander"}, {"text": "1 teaspoon ground cumin"}, {"text": "1 teaspoon lemon, rind of, grated"}, {"text": "1 teaspoon sugar"}, {"text": "1/2 teaspoon ground turmeric"}, {"text": "4 cups reduced-fat chicken broth"}, {"text": "1/2 lb medium shrimp, peel,deveined"}, {"text": "1/4 lb spinach, stem,sliced in thin strip"}] Instructions: Heat oil in saucepan over medium heat. Add scallions, carrots and mushrooms. Cook 3 minutes, stirring occasionally. Stir in next 7 ingredients (through turmeric) and cook 2 minutes. Add broth. Bring to a boil. Stir in shrimp, spinach and cooked noodles. Cook 2 minutes or until shrimp turns opaque.

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Recipe: Slow Cooker Queso Chicken Tacos Recipe - Eating on a Dime Description: None Ingredients: [{"text": "3 Chicken Breasts"}, {"text": "1 pkg Taco Seasoning"}, {"text": "1 can Diced Tomatoes with Green Chilies"}, {"text": "1 can Diced Green Chiles"}, {"text": "1 jar Salsa Con Queso"}, {"text": "12-18 Small Flour Tortillas"}, {"text": "Taco Toppings!"}] Instructions: None

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Recipe: Malanga, Black Bean and Pepper Salad Description: Malanga is a tropical root vegetable that is used like a potato and is especially delish in this salad. Unfortunately, it turns a drab shade of brown when boiled. The recipe is from The Purple Kiwi Cookbook by Frieda's (the fruit and vegetable importer). It's a fun, adventurous cookbook. Ingredients: [{"text": "1 lb malanga, root peeled, cut into 1/2-inch pieces (about 2 roots)"}, {"text": "2 cups chicken broth or 2 cups beef broth"}, {"text": "1 (15 ounce) can black beans, drained"}, {"text": "1 cup chopped roasted red pepper"}, {"text": "1/4 cup olive oil or 1/4 cup vegetable oil"}, {"text": "1/4 cup lime juice or 1/4 cup lemon juice"}, {"text": "1/4 cup minced red onion"}, {"text": "2 tablespoons chopped fresh cilantro"}, {"text": "2 garlic cloves, minced"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon red pepper flakes"}] Instructions: Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain. Combne the malanga, black beans and roasted peppers in a large bowl. Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.

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Recipe: Curried Parsnip Soup Description: “My mum used to make this recipe at home in England, where parsnips are more widely used than here. It’s very aromatic and has a nice bite from the curry and pepper.” Julie Mathieson – Bristol, Tennessee Ingredients: [{"text": "1 large onion, chopped"}, {"text": "1 large carrot, chopped"}, {"text": "1 tablespoon butter"}, {"text": "1 pound parsnips, peeled and chopped"}, {"text": "2 cans (14-1/2 ounces each) reduced-sodium chicken broth"}, {"text": "1 teaspoon curry powder"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 cup fat-free milk"}] Instructions: In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

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Recipe: Basmati & Mushroom Pilaf Description: This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there. Ingredients: [{"text": "1 cup basmati rice"}, {"text": "2 tablespoons butter"}, {"text": "1 clove garlic, minced"}, {"text": "1/2 lb mushroom, sliced thin (fresh mushrooms are best)"}, {"text": "2 cups chicken stock"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup almonds, toasted &,slivered"}, {"text": "2 tablespoons parsley, chopped"}, {"text": "pepper"}] Instructions: In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned. Add mushrooms and saute for 2 more minutes. Add stock, salt and pepper. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until water is absorbed. Stir in almonds and parsley.

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Recipe: Asian Sticky Chicky Description: I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe. Ingredients: [{"text": "1 tablespoon sesame oil"}, {"text": "2 -3 lbs boneless skinless chicken thighs"}, {"text": "2 garlic cloves, minced"}, {"text": "1/3 cup rice wine, NOT rice wine vinegar"}, {"text": "1/3 cup water"}, {"text": "1/3 cup reduced sodium soy sauce"}, {"text": "3 tablespoons brown sugar"}, {"text": "1/2 teaspoon Chinese five spice powder"}, {"text": "2 scallions, chopped on the diagonal for garnish"}] Instructions: Heat sesame oil in a skillet over medium-high heat. Add chicken thighs to the skillet. Quickly brown on both sides. Add all remaining ingredients except the chopped scallions. Bring just to a boil. Reduce heat. Cover and gently simmer for about 30 minutes. Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn. Place on a platter or plates and sprinkle with the scallions.

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Recipe: Apple Mint Jelly Description: This recipe is great with either pork or lamb and great on cracker biscuits the origional version came from a friend i have adapted to my taste Ingredients: [{"text": "3 cups unsweetened apple juice"}, {"text": "2 cups white vinegar"}, {"text": "3 -5 sprigs of fresh mint"}, {"text": "5 cups sugar"}, {"text": "50 g jamsetta pectin"}, {"text": "1/2 cup chopped mint"}, {"text": "green food coloring"}] Instructions: Place apple juice, vinegar and mint sprigs in a large heavy pan. cover pan with lid and bring to the boil then boil for 10 minutes. remove mint sprigs add sugar and jamsetta cook over low heat stirring till all is dissolved. boil rapidly for about 15 minutes tillmixture gels remove from heat add mint and enough green colouring to give nice colour stand 5 minutes then bottle. keeps well.

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Recipe: Healthy spinach enchiladas Description: These are so yummy and good for you. Ingredients: [{"text": "1 tablespoon(s) \" i can't believe it's not butter\""}, {"text": "1/2 cup(s) sliced green onions."}, {"text": "2 teaspoon(s) minced garlic"}, {"text": "1 - 10 oz pkg frozen, chopped spinach, thawed, squeezed dry."}, {"text": "1 cup(s) low-fat ricotta cheese"}, {"text": "1/2 cup(s) low-fat sour cream"}, {"text": "2 cup(s) reduced-fat,shredded monterey jack cheese"}, {"text": "10 - 6\" corn tortillas"}, {"text": "1 - 19 oz can enchilada sauce."}] Instructions: Heat oven to 375. Spray a 9 x 13" baking pan w/ cooking spray. Melt butter in saucepan over medium heat. Add garlic and green onion. Cook until softened. Stir in spinach. Cook 5 mins, remove from heat. Mix in ricotta cheese, sour cream and 1 cup cheese. In skillet over medium heat, warm torttillas until flexible. Spoon 1/4 cup spinach mix into center of tortilla. Roll up, place seam-side down in baking dish. Pour enchilada sauce over tortillas. Sprinkle w/ remaining cheese. Bake 15 min, or until bubbly.

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Recipe: Baked Brie with Apples, Dates & Pears Description: I serve this hors d’oeuvre when I want my guests to huddle closely together—especially on cold fall and winter nights. It’s a crowd pleaser! It’s also wonderful for entertaining, since it’s best if prepared a day or two ahead. Ingredients: [{"text": "1/2 cup dates, pitted and chopped"}, {"text": "1 small apple, peeled, cored and diced"}, {"text": "1 small firm, ripe pear, peeled, cored and diced"}, {"text": "1/2 cup dried cranberries"}, {"text": "1/2 cup chopped pecans"}, {"text": "1/2 cup chopped dried apricots"}, {"text": "1/4 cup red wine"}, {"text": "1/4 cup apple juice"}, {"text": "1 2-lb. wheel Brie cheese, chilled"}, {"text": "2 sourdough baguettes"}, {"text": "4 large garlic cloves, cut in half lengthwise"}] Instructions: None

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Recipe: Crisp Noodle and Vegetable Stir-Fry Description: "The Chinese carefully select vegetables to achieve a harmonious balance of contrasting colors and textures. Once you have chopped the vegetables, this dish is quick and easy to put together, and makes an attractive and nutritious meal." Ethnic Cuisine. Ingredients: [{"text": "peanut oil or sunflower oil, for deep-frying"}, {"text": "4 ounces rice vermicelli, broken into 3-inch lengths"}, {"text": "3/4 cup green beans, cut into short lengths"}, {"text": "2 carrots, cut into thin sticks"}, {"text": "2 zucchini, cut into thin sticks"}, {"text": "4 ounces shiitake mushrooms, sliced"}, {"text": "1 inch piece fresh gingerroot, shredded"}, {"text": "1/2 head napa cabbage, shredded"}, {"text": "4 scallions, shredded"}, {"text": "1/2 cup fresh bean sprout"}, {"text": "2 tablespoons dark soy sauce"}, {"text": "2 tablespoons rice wine"}, {"text": "1 pinch sugar"}, {"text": "2 tablespoons coarsely chopped fresh cilantro"}] Instructions: Half-fill a preheated wok or deep, heavy-bottom skillet with oil. Heat to 350°. Add the noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Pour off all but 2 tablespoons of oil from the wok. Heat the remaining oil in the wok over high heat. Add the green beans and stir-fry for 2 minutes. Add the carrot and zucchini sticks, mushrooms, and ginger and stir-fry for an additional 2 minutes. Add the Napa cabbage, scallions, and bean sprouts and stir-fry for an additional minute. Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute. Add noodles and cilantro and toss well. Serve immediately. HERE'S A CHEF'S TIP:. The dish also looks attractive if you serve the noodles in a small nest on top of the stir-fried vegetables, rather than tossing them with the vegetables in step 7.

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Recipe: Spam’shrooms En Croute Description: This was the heavy hitter at the State Fair of Texas Spam cook-off last year. It seems that not a lot of folks will admit to eating Spam but there are apparently enough of us to warrant a cook-off. ;-) But then, Texans will do most anything if competition is involved. Ingredients: [{"text": "1 cup shredded Italian cheese blend, divided use"}, {"text": "1 (14 ounce) can Spam, sliced into 1/2 chunks"}, {"text": "1/2 cup sun-dried tomato, in oil"}, {"text": "1/2 cup diced red onion"}, {"text": "3 dozen uniform mushrooms, about 1 1/2 in diameter"}, {"text": "20 sheets phyllo pastry, one box of frozen dough, thawed"}, {"text": "1/2 cup melted butter"}, {"text": "1 beaten egg"}, {"text": "2 tablespoons water"}] Instructions: Preheat the oven to 400°F. In the bowl of a food processor or mixer, combine ½ cup of the cheese, Spam chunks and sun-dried tomatoes. Pulse or mix until nearly smooth. Transfer mixture to a bowl and stir in the remainder of the cheese and the red onion. Remove the stems from the mushrooms. With a small spoon, scrape out inside of each mushroom to make the cavity bigger. Stuff each mushroom with about 1 teaspoon of the Spam mixture. Be careful not to overstuff. Carefully lay 4 sheets of phyllo dough on top of one another, brushing every other one with melted butter. Cut phyllo lengthwise down the center, then cut each half into 3 pieces to make 6 rectangles. Place a mushroom, Spam side up, in the center of each square. Lift the sides of the pastry up over mushrooms to resemble small bundles. Form a neck by pinching the edges together to seal. Repeat same process with the rest of the mushrooms. Place bundles on a lightly greased baking sheet. Mix the egg with water to make a wash & lightly brush pastry. Bake for about 15 minutes, or until pastry is golden brown.

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Recipe: Oyster Crackers Description: Make and share this Oyster Crackers recipe from Food.com. Ingredients: [{"text": "12 ounces oyster crackers"}, {"text": "3/4 cup oil"}, {"text": "3 tablespoons hidden valley ranch dressing mix"}, {"text": "1/2 teaspoon dill weed"}, {"text": "1/4 teaspoon lemon pepper (can omit)"}, {"text": "1/4 teaspoon garlic powder"}] Instructions: Mix and pour over crackers. Spread on baking sheet in single layer. Bake at 275 for 15-20 minutes.

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Recipe: Green Bean and Potato Cheesy Bake Description: Make and share this Green Bean and Potato Cheesy Bake recipe from Food.com. Ingredients: [{"text": "1 (10 ounce) can cream of chicken soup"}, {"text": "4 -5 small potatoes"}, {"text": "1/2 cup milk"}, {"text": "1 tablespoon soy sauce"}, {"text": "1 (1 lb) can French style green bean"}, {"text": "1 (6 ounce) can French's cheddar french fried onions"}] Instructions: Cube all potatoes and boil until almost cooked through, about 8 minute. In the meantime, preheat oven to 350°F. Spray casserole dish with a butter flavored spray. Mix together in dish the soup, soy sauce and pepper. Stir in green beans and about 2 oz of the onions. Drain potatoes and fold into the mixture. Bake uncovered for 25 min until bubbling. Stir well. Cover with another 2 oz of the onions and bake 5 more min until the onions on top are crispy.

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Recipe: Spaghetti Loaf - 1935 Description: I got this recipe from the cookbook 'Mary Dunbar's Favorite Recipes', which was published in 1935. I believe Ms. Dunbar was the spokesperson for the Jewel Tea Company, which manufactored spice products, in addition to other food items. Although I haven't yet tried this recipe, it sounds good, especially for those who don't care for tomato based sauces. Photo by Bing. Ingredients: [{"text": "8 ounce(s) spaghetti noodles"}, {"text": "1 teaspoon(s) salt"}, {"text": "2 tablespoon(s) butter"}, {"text": "3 - eggs"}, {"text": "1 cup(s) milk"}, {"text": "1 cup(s) grated cheddar cheese"}, {"text": "1 and 1/4 cup(s) butter flavored crackers, roughly crushed"}, {"text": "1 - green bell pepper, chopped"}, {"text": "1 teaspoon(s) minced onion"}, {"text": "1 - 2 tablespoon(s) chopped pimento"}, {"text": "1 tablespoon(s) parsley, chopped"}, {"text": "1 teaspoon(s) salt"}, {"text": "SAUCE INGREDIENTS"}, {"text": "2 tablespoon(s) butter or shortening"}, {"text": "2 tablespoon(s) cornstarch or flour"}, {"text": "1 and 1/2 cup(s) milk or vegetable broth"}, {"text": "1/2 - 1 cup(s) grated cheddar cheese"}, {"text": "1/4 teaspoon(s) black pepper"}] Instructions: Break spaghetti in half and cook in rapidly boiling, salted water until al dente. Set aside. Beat eggs well, then add remaing ingredients to eggs (not sauce ingredients); mix well. Mix in spaghetti. Melt butter in loaf pan; swirl to coat pan. Pour spaghetti mixture into pan. Bake at 350 degrees for 45 minutes. Cool briefly, then turn out on platter. Top with sauce and garnish with chopped parsley, if desired. FOR SAUCE: Melt butter or shortening, add cornstarch or flour and stir until smooth. Add milk or broth; continue stirring until thickened and smooth. Add cheese; stir until melted. Stir in pepper.

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Recipe: Hot Italian Sausage / Peppers and Onions Description: These delicious sausages are always a hit at any gathering. They are fall apart tender. Just plain yummy. You can use hot Italian sausage or sweet Italian. There will be none left in the pot, wherever you decide to take them. They will have your home smelling marvelous.. I just took two crock pots of these to potluck at church...not a one left..they were using extra buns to dip in the leftover sauce.. I like them because they are easy to prepare. Make these and you will be the hit of any party. The recipe is for 2 1/2 pnds..add more peppers and onions,and sauce..if making many. Ingredients: [{"text": "2 - 3 pound(s) hot italian or sweet italian sausage links ( about 15)"}, {"text": "1 - 2 - sweet onions, cut into slivers"}, {"text": "1 - each, red bell pepper, green bell pepper, cut into thin slices"}, {"text": "2 - 3 - jalape\u00f1o peppers, sliced ( optional) i use if making the hot sausage"}, {"text": "2 jar(s) spaghetti sauce., i use 2 quart sized jars of my homemade..you just want to make sure sausages are covered well"}, {"text": "1/2 cup(s) shredded parmesan cheese"}, {"text": "1/2 teaspoon(s) each - salt, pepper, italian seasoning, garlic powder"}, {"text": "2 - 3 clove(s) whole garlic"}, {"text": "- oil for browning"}] Instructions: Gather ingredients. These can be done in the oven. I use the crock pot for convenience. They will be fall apart tender. Spray crock pot with vegetable spray. In a large skillet; brown your sausages in olive or vegetable oil. Remove and drain on paper towels.You can cut these into smaller chunks at this point. Especially if serving over pasta. Remove from skillet, add about 2 or more tablespoons of oil. Saute the onions and peppers, just till becoming tender. They will finish cooking in the sauce. Add the sausages,sauce, peppers and onions, spices, whole garlic and cheese to the crock pot; stir. Cook on low for 6 - 7 hours, or on high for 4 - 5 hours. These can be served on sausage rolls. They are also delicious served over pasta or rice. I hope you enjoy these delicious sausages as much as my friends and family do..

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Recipe: Persimmon Cookies Description: It is about persimmon season in Texas and elsewhere and I thought it might be a great time to share some of the delicious recipes we have used over the years. It is good to remember that some persimmons are sweeter than others. Some have a lot of "pucker" power. You can adjust sugar to the sweet or tartness of the persimmons you are using. Also, you can leave out the raisins and/or nuts to your personal taste. Either type of raisins can be used, we just prefer the golden raisins. I hope you enjoy this recipe and would like to hear any comments you may have. Ingredients: [{"text": "1 1/2 cup(s) sugar"}, {"text": "1/2 cup(s) shortening"}, {"text": "1 cup(s) persimmon pulp"}, {"text": "1 - egg"}, {"text": "2 cup(s) flour"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) cinnamon"}, {"text": "1/2 teaspoon(s) nutmeg"}, {"text": "1 cup(s) golden raisins"}, {"text": "1 cup(s) walnuts or pecans"}] Instructions: Preheat oven to 375; line cookie sheet with parchment paper if you like. Cream shortening and sugar in large bowl until sugar is dissolved. Add persimmon pulp and egg; beat well. In smaller bowl, sift flour, baking soda, salt, cinnamon and nutmeg. Add to shortening mixture and mix well. Stir in raisins and nuts. Drop by teaspoonfuls on cookie sheet and bake for 15 minutes or until done. Sprinkle with powdered sugar.

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Recipe: Olney Inn Imperial Crab Description: The Maryland Olney Inn opened in 1926 in Mechanicsberg, MD, (now Olney, MD) in the Farquhar home, with 3 tables. It soon became "the place to go" and was frequented by FDR. It burned in 1978 in spite of 18 pieces of equipment and more than 100 firefighters. This recipe is simple, elegant and delicious. Our traditional Christmas Eve family dinner. Ingredients: [{"text": "2 lbs lump crabmeat"}, {"text": "1/2 cup mayonnaise, plus extra for garnish"}, {"text": "2 teaspoons pimientos, chopped"}, {"text": "1 teaspoon capers, whole"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1 teaspoon salt"}, {"text": "6 drops Tabasco sauce"}, {"text": "paprika"}, {"text": "parsley or pimento strips"}] Instructions: Place crabmeat in large bowl, after removal of cartilage and shell. Mix mayonnaise, pimento, Worcestershire sauce, salt, and Tabasco together. Pour over crabmeat and toss GENTLY, not to break lumps. Divide crabmeat between 8 shell-shaped baking dishes. Top each shell with 1 tablespoon mayonnaise. Sprinkle with paprika. Place baking shells on shallow baking pan (jelly roll type). Bake at 375°F for 20 minutes. Garnish with sprig of parsley, or cross 2 strips of pimento.

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Recipe: Pecan Carrot Bread or Muffins Description: Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour. Ingredients: [{"text": "1 cup bread flour"}, {"text": "1 cup whole wheat flour"}, {"text": "3/4 cup light brown sugar, packed"}, {"text": "3/4 cup carrot, coarsely grated"}, {"text": "1/2 cup pecans or 1/2 cup walnuts, coarsely chopped"}, {"text": "2 teaspoons baking powder"}, {"text": "2 teaspoons ground cinnamon"}, {"text": "1/2 teaspoon ground nutmeg"}, {"text": "1/4 teaspoon salt"}, {"text": "1 egg, beaten"}, {"text": "2/3 cup milk"}, {"text": "1/4 lb unsalted butter, melted & cooled"}] Instructions: In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps. Add the remaining ingredients and mix just until blended (do NOT over mix). For bread: Spoon batter into a greased 8.5x4.5" loaf pan. Bake at 350F until dark golden brown (about 1 hours). For muffins: Spoon batter into greased muffin cups. Bake at 350F until golden brown (about 45 minutes).

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Recipe: Insalata di Farro: Spelt Salad Description: None Ingredients: [{"text": "7 tablespoons/100 ml extra-virgin olive oil, plus extra for drizzling"}, {"text": "2 cloves garlic, crushed"}, {"text": "14 ounces/400 g farro"}, {"text": "6 cups/1.4 liters vegetable broth, plus extra for sauteing vegetables"}, {"text": "1 red onion, coarsely chopped"}, {"text": "2 zucchini, sliced"}, {"text": "1 red pepper, seeded and chopped"}, {"text": "1 eggplant, chopped"}, {"text": "10 cherry tomatoes, halved"}, {"text": "Salt"}, {"text": "Bunch fresh parsley, leaves picked and finely chopped"}, {"text": "Small bunch fresh mint leaves, finely chopped"}, {"text": "Walnuts, toasted, for sprinkling"}] Instructions: In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro. Cook the garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. Add vegetable broth, a few ladles at a time as you would preparing risotto. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft. In another saucepan, heat up 4 tablespoons olive oil. Add the onion, zucchini, red pepper, eggplant, and then the tomatoes. Add the salt and cook until tender. If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. Once the vegetables are soft, remove from the heat and add to the farro. Then add the parsley and mint and mix well. Plate the dish, top with walnuts and drizzle with olive oil.

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Recipe: Pretzel Nut Squares Description: Easy and fun to make! The taste of pretzels and chocolate go well together. These are made with the tiny pretzel squares by the name of Snaps on the bag. Use any chopped nut, but the flavor of peanuts with the chocolate is the best. The yield is approximate pieces. Ingredients: [{"text": "1 (10 ounce) pretzels, snaps (by Snyder's)"}, {"text": "1 (12 ounce) chocolate chips"}, {"text": "1 cup peanuts, chopped (or any nut)"}] Instructions: Using a 15x10 cookie sheet covered with wax paper, line all pieces up in rows. Melt chocolate chips in microwave or in a double boiler on stovetop. Using a spoon, drizzle melted chips over pretzel snaps. Sprinkle with chopped nuts and lightly press with hand to adhere to chocolate. Let cool until set and chocolate is hard. May put in refrigerator for quick setting. Store in airtight container.

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Recipe: Apple Pie a La Mode Tea Description: Make and share this Apple Pie a La Mode Tea recipe from Food.com. Ingredients: [{"text": "1 cinnamon apple tea bag"}, {"text": "2 teaspoons fat free french vanilla Coffee-mate"}, {"text": "2 (1 g) packets Splenda sugar substitute"}, {"text": "1 tablespoon reddi-wip fat-free whipped topping"}] Instructions: Prepare tea the usual way (with the teabag and hot/boiling water). Stir in the Coffee-mate and Splenda. Top with whipped cream.

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Recipe: Greek Pecan Baklava Description: You are in for a real treat when you try this, it's one of my favorite recipes for Greek baklava! it has brandy in the syrup which makes it special! You will need 3 pounds of pecans, roughly 1 pound of melted butter and whole cloves. It is not really necessary to insert a whole clove on top of each slice of baklava, I do so only on the holidays. Ingredients: [{"text": "2 cups sugar"}, {"text": "1 cup water"}, {"text": "3/4 cup liquid honey"}, {"text": "2 tablespoons brandy"}, {"text": "1 tablespoon fresh lemon juice"}, {"text": "1 (3 inch) cinnamon sticks"}, {"text": "3 lbs finely chopped pecans"}, {"text": "1 tablespoon cinnamon"}, {"text": "1 teaspoon clove"}, {"text": "1 cup sugar"}, {"text": "1 tablespoon cinnamon"}, {"text": "1 teaspoon clove"}, {"text": "1 (16 ounce) package frozen phyllo dough, thawed"}, {"text": "1 lb unsalted butter, melted (no substitutions!)"}] Instructions: In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY. In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves. Brush 2 (13 x 9-inch) baking pans with melted butter. Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture. Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture. Repeat with 3 more phyllo sheets and then 2 cups pecan mixture. Top with 6 phyllo sheets, brushing all but the top sheet with melted butter. Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan. Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter. Insert a clove in the center of each diamond. Bake in a 300°F oven for 1 hour. Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava. Cool completely in the pans on wire racks. When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.

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Recipe: Sausage-and-Rice Timbale Description: None Ingredients: [{"text": "Kosher salt"}, {"text": "2 1/2 cups arborio rice"}, {"text": "3 tablespoons unsalted butter"}, {"text": "1 medium onion, chopped"}, {"text": "3/4 pound Italian pork sausage (preferably luganega), casings removed"}, {"text": "1/2 cup fresh basil leaves"}, {"text": "2 cloves garlic, minced"}, {"text": "1/4 cup tomato paste"}, {"text": "3 cups low-sodium chicken broth"}, {"text": "3 to 4 tablespoons breadcrumbs"}, {"text": "4 large eggs"}, {"text": "1 1/4 cups grated pecorino romano cheese (about 3 ounces)"}, {"text": "2 ounces deli-sliced provolone cheese"}] Instructions: Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool. Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine. Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes. Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

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Recipe: Grandma Style Hamburgers (meatballs with swiss steak sauce) Description: My mom was not the best cook, bless her heart. Most meat she cooked was so dry you couldn't chew it, including the Thanksgiving turkey. My dad used to tell her "Oh Mama, u cooked the juice right outta the poor thing" lol! For that reason we all became fans of her ground beef recipes. She had a few dishes she made that were outstanding though. This is one of them. It was passed down from her mother and they both always made it on the stove top. I tweaked the recipe thru the years and I always bake them or make them in the crock pot. This prevents the meatballs from breaking up so much. Enjoy! Ingredients: [{"text": "MEATBALLS"}, {"text": "2 pound(s) ground beef"}, {"text": "1 medium onion, grated on lg box grater blade"}, {"text": "4 clove(s) garlic, grated on small grater blade"}, {"text": "2 large eggs, beaten"}, {"text": "1/2 cup(s) milk"}, {"text": "1 - 8oz can(s) tomato sauce"}, {"text": "1 tablespoon(s) worchestershire sauce"}, {"text": "1 teaspoon(s) seasoned salt"}, {"text": "1/2 teaspoon(s) black pepper"}, {"text": "1 1/2 cup(s) soft bread crumbs"}, {"text": "approx 1 cup(s) flour for dredging meatballs"}, {"text": "1/4 cup(s) vegetable oil for frying meatballs"}, {"text": "SAUCE"}, {"text": "1 can(s) tomato soup, undiluted"}, {"text": "3 cup(s) beef broth, reduced sodium"}, {"text": "2 tablespoon(s) worchestershire sauce"}, {"text": "1/2 teaspoon(s) black pepper"}, {"text": "1 /2 teaspoon(s) garlic powder"}] Instructions: Preheat oven to 350 degrees. In a small bowl mix together milk, tomato sauce, eggs, seasonings and Worchestershire sauce. Stir in bread crumbs and let set aside. Place ground beef in large bowl. Grate in onion & garlic cloves. Mix all together and form into 2 1/2-3 inch meatballs. Roll each meatball in flour and shake off excess. Pan fry in vegetable oil on all sides until browned. Place in a large baking pan or crock pot container. Mix together, tomato soup, broth and worchestershire sauce, pepper, & garlic powder. Pour over meatballs. cover with HD foil and bake for 30 minutes, uncover and stir carefully so meatballs don't breakup. Cover and continue to bake another 30 minutes. If gravy appears too thin, leave uncovered so it will thicken the last 30 minutes. If using crock pot, cook on high for 3 hrs or on low for 6-8 hrs. Serve over noodles or with mashed potatoes. Enjoy!

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Recipe: Italian Essentials: Awesome Marinara Sauce Description: I learned this recipe from my Aunt Josephine, and over the decades it still cannot be beat for its simplicity, and depth of flavor. I have posted several Italian sauce recipes; however, for me, this is the one that started it all. I would suspect that most, if not all, good Italian chefs have this recipe, or a slight variation of it, burned into their brains. So, you ready… Let’s get into the kitchen. Ingredients: [{"text": "PLAN/PURCHASE"}, {"text": "2 tablespoon(s) olive oil, extra virgin variety"}, {"text": "6 clove(s) garlic, thinly sliced"}, {"text": "28 ounce(s) tomatoes, more on this later"}, {"text": "1/4 cup(s) dry white wine"}, {"text": "1 - 2 pinch(es) red pepper flakes"}, {"text": "1 teaspoon(s) salt, kosher variety, or to taste"}, {"text": "1/2 teaspoon(s) dried basil"}, {"text": "1/2 teaspoon(s) dried oregano"}, {"text": "1 tablespoon(s) tomato paste, i use cento brand"}] Instructions: PREP/PREPARE Use a large skillet for this recipe. The additional surface area will aid in evaporation, and thicken the sauce in less time. I am going to ask you to trust me on this recipe. It requires the best canned tomatoes you can get. I am recommending San Marzano (whole or diced), D.O.P certified. if possible. If you need some help in selecting the right brand, I created a recipe post with some excellent suggestions: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html You will find that basil is used in many Southern Italian recipes; while oregano is used more, as you travel North. If you substitute fresh for dried, then double the amounts to 1 teaspoon each. Or, just try one or the other, and see which one you like the best. This will probably freak some folks out, but when I was cooking in Naples, we would add 1 anchovy to the cooking garlic, and break it up as it cooked. It adds a bit of "umami," upping the flavor but without any hint of anchovy flavor to the finished product. Do not like using wine in your cooking, no worries, substitute an equal amount of water. If you are using whole canned tomatoes, you will need to dump them into a bowl, and then crush them with your hands. My Aunt Josephine used to use a razor blade to thinly slice the garlic… Yes, just like in the movie Goodfellas. Gather your ingredients (mise en place). Add the olive oil and the sliced garlic to a cold skillet and bring up to medium heat. Chef’s Note: We are doing this to prevent the garlic from browning and beginning with a cold pan helps to control the process. When the garlic looks like this, it is ready. As soon as the garlic begins to sizzle, add the tomatoes. Then add the wine to the can, swirl it around (to pick up the last tomato bits), and add it to the pan. Chef’s Note: If the garlic begins to brown before you add the tomatoes, start over, the sauce will be bitter. Slightly golden is okay… brown is a no, no. Add the remainder of the ingredients and bring up to a vigorous simmer. Chef’s Tip: One chef that I worked with told me to pretend I was pan frying the sauce… Whatever. Continue to simmer for, 5 minutes. Add the tomato paste, and simmer until the sauce thickens, about 10 – 15 additional minutes. If you want a smoother sauce, add to a food processor, fitted with an S-blade, and blend until you like what you see. PLATE/PRESENT Use on all things Italian. Enjoy. Keep the faith, and keep cooking.

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Recipe: Ribeye Steak Sandwiches Description: Make and share this Ribeye Steak Sandwiches recipe from Food.com. Ingredients: [{"text": "2 rib eye steaks"}, {"text": "olive oil"}, {"text": "sea salt"}, {"text": "fresh ground black pepper"}, {"text": "crumbled feta"}, {"text": "1 French baguette"}, {"text": "1 tablespoon Dijon mustard"}, {"text": "caramelized onion"}, {"text": "2 tablespoons soft brown sugar"}, {"text": "1 tablespoon olive oil"}, {"text": "3/4 ounce butter"}, {"text": "2 large onions, thinly sliced"}, {"text": "1 tablespoon balsamic vinegar"}, {"text": "1 teaspoon dried parsley"}] Instructions: For the caramelized onions:. Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10–15 minutes, or until caramelized. Transfer to a small bowl and set aside. For the steaks:. Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium–high heat. Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium–well or until cooked to your desired temperature. Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread. Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley! For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley! Directions:. Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10–15 minutes, or until caramelized. Transfer to a small bowl and set aside. Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium–high heat. Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium–well or until cooked to your desired temperature. Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread. Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley! For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!

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Recipe: Roasted Beets Description: Beets are one of my favorite vegetables and I am always looking for ways to prepare them. This recipe came from a friend who roasts everything and I enjoy making it myself now. When roasted beets have a special sweet taste. The garlic adds a touch of the Italian. I hope you like them, too. Ingredients: [{"text": "1 1/2-2 pound(s) medium beets, peeled and quartered"}, {"text": "1 tablespoon(s) olive oil"}, {"text": "1 tablespoon(s) minced fresh garlic"}, {"text": "- salt and freshly ground black pepper to taste"}] Instructions: Preheat oven to 375 degrees. Place the beets on a sheet pan or in a baking dish in one layer. Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine. Roast until fork-tender, about 30 minutes. Serve hot or room temperature.

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Recipe: Garlic Lemon Pepper Injectable Marinade Description: My father loves injectable marinades but they are expensive and hard to find so I went on a search to see what recipes I could find for him. Ingredients: [{"text": "3 tablespoons butter, melted"}, {"text": "1/3 cup maple syrup"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "2/3 cup chicken stock"}, {"text": "3 tablespoons lemon juice"}, {"text": "1 tablespoon garlic powder"}, {"text": "2 teaspoons onion powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon finely ground black pepper"}, {"text": "1 teaspoon Tabasco sauce, to taste (optional)"}] Instructions: Note you must use very finely ground pepper in this or it will clog the injector. Mix all ingredietnts and stir until salt is completely dissolved. Use with marinade injector.

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Recipe: Honey White Loaves Description: From my Mamaw's recipe collection. Ingredients: [{"text": "2 package(s) (1/4 ounce each) active dry yeast"}, {"text": "2 1/2 cup(s) warm water (110\u00b0 to 115\u00b0)"}, {"text": "1/2 cup(s) butter, melted"}, {"text": "1/2 cup(s) honey"}, {"text": "2 - eggs"}, {"text": "3 teaspoon(s) salt"}, {"text": "8-9 cup(s) all purpose flour"}] Instructions: In a large bowl, dissolve yeast in warm water. Add the butter, honey, eggs, salt and 4 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into loaves. Place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

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Recipe: Bean Hater's Chili Soup Description: My DH and I hate beans of every sort but love chili. We're freaks- I'm perfectly aware of this. lol :) So I whipped this up and lived out a life-long ambition of eating chili without having to pick around all those nasty beans! So- Fellow Bean-Haters unite and enjoy your first real bite of chili!! :) Ingredients: [{"text": "1 lb extra lean ground beef"}, {"text": "1/4 cup onion, chopped"}, {"text": "1 (46 ounce) can tomato juice"}, {"text": "1 (8 ounce) can tomato sauce"}, {"text": "1 (8 ounce) can water"}, {"text": "1 teaspoon chili powder"}, {"text": "salt and pepper"}] Instructions: Brown ground beef and onion in the bottom of a dutch oven or large pot, stirring to crumble. Drain beef and onion on paper towels and return to pot. Pour in tomato juice, tomato sauce, can of water, and seasonings. Simmer on med-high for 30 minutes, stirring occasionally to prevent sticking. Mmmmmm. No-bean goodness. :).

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Recipe: Taste of Home German Pancake Description: This is a great recipe too, for German Pancakes. Ingredients: [{"text": "6 - eggs"}, {"text": "1 cup(s) milk"}, {"text": "1 cup(s) all-purpose flour"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "2 tablespoon(s) butter, melted"}] Instructions: Ingredients 6 eggs 1 cup milk 1 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons butter, melted BUTTERMILK SYRUP: 1-1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter 2 tablespoons corn syrup 1 teaspoon baking soda 2 teaspoons vanilla extract Confectioners' sugar Directions In a blender, combine the eggs, milk, flour and salt; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes. Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup). Nutrition Facts: 1 serving (1 each) equals 428 calories, 19 g fat (11 g saturated fat), 203 mg cholesterol, 543 mg sodium, 56 g carbohydrate, trace fiber, 8 g protein.

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Recipe: One-Bite Vegetable Quiche Description: Irresistible, flexible, fast and easy! Each box of phyllo shells makes 15 miniature quiches, perfect for entertaining and for A Taste of Yellow 2008, supporting cancer survivors and their families. This came from The Perfect Pantry. I have not tried this, posting for future use. Ingredients: [{"text": "12 ounces miniature phyllo cups (1 package mini phyllo shells)"}, {"text": "1 large egg"}, {"text": "1 teaspoon olive oil"}, {"text": "1 tablespoon minced onions or 1 tablespoon shallot"}, {"text": "1 tablespoon minced red bell pepper"}, {"text": "1 tablespoon minced zucchini"}, {"text": "1 pinch of minced fresh thyme"}, {"text": "1 pinch of minced fresh parsley or 1 pinch chives"}, {"text": "kosher salt and black pepper (or piment d'Espelette, to taste)"}] Instructions: Remove the shells from the package and place on a baking sheet lined with a Silpat or parchment paper. Preheat oven to 375°F In a small bowl, whisk the egg and set aside. In a small nonstick frying pan, heat the oil. Add onion, bell pepper, and zucchini, and sauté for 2 minutes, until the vegetables are slightly cooked. Remove from heat, allow to cool for one minute, stir in the herbs, and add the mixture to the egg. Season with salt and pepper. Fill the shells with the egg mixture. Bake for 12-14 minutes, until egg is set. Serve hot or at room temperature.

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Recipe: Filet Mignon With Blackberry Sauce Description: This is from the Food Network. I changed it by adding a chipotle pepper to the sauce for a spicy, sweet, smokey flavor. Ingredients: [{"text": "4 filet mignon steaks"}, {"text": "2 tablespoons olive oil"}, {"text": "1 garlic clove, minced"}, {"text": "kosher salt"}, {"text": "pepper"}, {"text": "1/2 cup dry red wine"}, {"text": "1 cup beef broth"}, {"text": "3 tablespoons blackberry preserves"}, {"text": "1 chipotle pepper, minced"}, {"text": "2 tablespoons butter"}] Instructions: Season steaks with salt, pepper and garlic. Heat oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium-rare. Transfer the steaks to a serving plate, tent with foil, and let stand. Using the same skillet, add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth, blackberry preserves and chipolte pepper. Return to a boil and reduce by half. (The sauce should coat the back of a spoon.). Whisk in the butter. Season sauce with additional salt and pepper, to taste. Drizzle sauce over the steaks.

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Recipe: Cracked Out Hissy Fit Dip Description: How to make Cracked Out Hissy Fit Dip Ingredients: [{"text": "1-1/2 lb bacon"}, {"text": "16-oz container sour cream"}, {"text": "8 oz Velveeta cheese, cut into small cubes or shredded"}, {"text": "1 cup shredded cheddar cheese"}, {"text": "1 (1-oz) package Original Hidden Valley Ranch Seasoning & Salad Dressing Mix"}, {"text": "1 Tbsp Worcestershire sauce"}] Instructions: Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside. In a large skillet, cook bacon until lightly crispy. Drain fat and chop. In a large bowl, mix together cooked bacon and remaining ingredients. Pour into prepared pan. Bake for 30-40 minutes, until bubbly.

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Recipe: Roggebrood - Rye Bread Description: This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients: [{"text": "1 cake yeast"}, {"text": "2 cups water, lukewarm"}, {"text": "1 cup milk"}, {"text": "2 tablespoons butter, softened"}, {"text": "1 teaspoon salt"}, {"text": "2 tablespoons sugar"}, {"text": "1 1/2 cups flour"}, {"text": "5 cups rye flour"}] Instructions: Soften yeast in water. Add milk, butter, salt, sugar and flours. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk. Punch down, shape into loaves and place in greased bread pans; let rise again until doubled. While dough is raising, preheat oven to 375°F. Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes. Turn out onto cooling rack.

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Recipe: State Fair Pork Chops Description: Make and share this State Fair Pork Chops recipe from Food.com. Ingredients: [{"text": "2 eggs"}, {"text": "1/4 cup mustard"}, {"text": "1/4 cup brown sugar"}, {"text": "1/3 cup red wine vinegar"}, {"text": "8 pork chops"}, {"text": "seasoning salt, to taste"}] Instructions: In a mixing bowl, beat the eggs and mustard together. In another small bowl, dissolve the brown sugar in the vinegar; add to egg mixture and stir to combine. Brush pork chops on both sides with brown sugar mixture; place chops in a 13x9 inch baking dish that has been sprayed with cooking spray. Sprinkle with seasoned salt. Grill over direct heat for approximately 10 minutes on each side (grilling time will depend on thickness of chops) or until juices run clear, basting with brown sugar sauce at least once more during grilling time.

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Recipe: Potato-Leek Vinaigrette Description: Make and share this Potato-Leek Vinaigrette recipe from Food.com. Ingredients: [{"text": "4 leeks"}, {"text": "4 medium potatoes"}, {"text": "1 red bell pepper"}, {"text": "1/2 cup vegetable oil"}, {"text": "1/4 cup white vinegar"}, {"text": "1 garlic clove, minced"}, {"text": "1 1/2 teaspoons dill"}, {"text": "salt and pepper"}] Instructions: Wash leeks and slice into ½ inch pieces. Drop into boiling water. Cook for 5 minutes, drain and set aside to cool. Cut potatoes into 1 ½ inch chunks. Drop into boiling water and cook until tender, but firm. Drain and set aside. Slice the bell pepper into 1 inch strips. Whisk together the vinaigrette ingredients. Combine leeks, potatoes and peppers. Pour vinaigrette over and toss. Chill before serving.

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Recipe: Rugelach Description: Make and share this Rugelach recipe from Food.com. Ingredients: [{"text": "8 ounces cottage cheese, pureed until creamy"}, {"text": "8 ounces butter, brought to room temperature"}, {"text": "2 cups flour"}, {"text": "2 -3 teaspoons cinnamon"}, {"text": "1/4-1/2 cup sugar"}, {"text": "1/2-2/3 cup raisins"}, {"text": "1/4-2/3 cup chopped walnuts"}] Instructions: Beat together (by hand) cottage cheese and butter in large bowl till creamy. Gradually stir in flour & mix well. Divide dough into 4 balls, wrap balls in waxed paper and chill until firm. Preheat oven to 400 degrees. Roll out balls on floured surface. Should make 9" circles. Sprinkle with cinnamon, sugar, raisins and walnuts. Cut each circle like you would a pie into 8 pieces. Roll up each piece similar to a croissant & place on ungreased cookie sheets. Bake 25-30 minutes till golden.

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Recipe: Vegan Lemon Poppyseed Cookies Description: These vegan lemon poppy seed cookies are a reliable hit amongst vegans and hungry cookie lovers everywhere. They'll work well with just about any flavor of vegan yogurt, but of course you could use lemon flavored yogurt for extra lemony goodness in these cookies! This is a recipe by: Jolinda Hackett Ingredients: [{"text": "3/4 cup sugar"}, {"text": "3/4 cup brown sugar"}, {"text": "3/4 cup margarine"}, {"text": "3/4 cup soy yogurt"}, {"text": "1 1/2 teaspoons vanilla"}, {"text": "3/4 teaspoon baking soda"}, {"text": "3/4 teaspoon salt"}, {"text": "1 teaspoon lemon zest"}, {"text": "2 1/2 cups flour"}, {"text": "1/3 cup poppy seed"}] Instructions: Pre-heat oven to 350 degrees. Cream together the sugar, brown sugar and margarine until smooth and creamy. Add the soy yogurt and vanilla and mix well. Add the remaining ingredients. Drop by tablespoonfuls onto a cookie sheet and bake for 8-9 minutes, or until done.

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Recipe: Southwestern Meatloaf Description: This looks realy good, and as my husband loves meatloafs I thought we will try this after the holidays. I also found this on the back of a bread crumb container. So Enjoy!! Ingredients: [{"text": "1 lb ground beef"}, {"text": "1 cup plain breadcrumbs"}, {"text": "1 1/2 cups salsa, divided"}, {"text": "1/2 cup red pepper, diced"}, {"text": "1/2 cup poblano pepper, diced"}, {"text": "1 egg, beaten"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon pepper"}] Instructions: Combine beef, plain bread crumbs 1 cup salsa,red peppers, poblano pepper,egg, salt,and pepper; mix well. Form into a loaf and place in a 9x5x3 inch loaf backing pan; top with remaining 1/2 salsa. Bake at 350 degrees for 50-60 minutes, or until fully cooked.

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Recipe: Hot Crab Spread Appetizer Description: Make and share this Hot Crab Spread Appetizer recipe from Food.com. Ingredients: [{"text": "8 ounces cream cheese"}, {"text": "1 tablespoon milk (whole or skim)"}, {"text": "2 tablespoons chopped onions"}, {"text": "1/2-2 teaspoon cream-style prepared horseradish"}, {"text": "1/4 teaspoon salt"}, {"text": "1 (6 1/2 ounce) can backfin crab meat (not claw meat)"}, {"text": "1/3 cup sliced almonds, toasted"}] Instructions: Preheat oven to 375 degree. Grease small casserole. In bowl, mix first 5 ingredients until creamy. Stir in crabmeat until well mixed; pour mixture into casserole. Top with almonds. Bake 15-25 minutes or until dish is hot in the center and lightly browned on top. Serve with assortment of crackers and melba rounds. ***I have often made this with canned white tuna and everyone thought it was crab. Even if they aren't fooled, they'll enjoy it!

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Recipe: Almond Ginger Torte Description: Make and share this Almond Ginger Torte recipe from Food.com. Ingredients: [{"text": "3 cups ground almonds"}, {"text": "1 1/2 cups sugar"}, {"text": "1/2 cup flour"}, {"text": "1/2 teaspoon ground ginger"}, {"text": "1/2 teaspoon salt"}, {"text": "10 eggs, separated"}, {"text": "1/2 cup orange juice"}, {"text": "1 large orange, zest of, grated"}, {"text": "2 tablespoons finely chopped candied ginger"}, {"text": "powdered sugar (to garnish)"}] Instructions: Preheat oven to 350 degrees F. Oil or spray a 10 inch tube pan. Combine ground nuts with 1/2 cup of the sugar, flour, ground ginger and salt. In the bowl of your stand mixer, beat the egg yolks and 1/2 cup sugar on medium speed with the whisk attachment until thick and pale; about eight minutes. Stir in the orange juice, zest and candied ginger. Then fold the nut mixture into yolk mixture with a spatula. In a large bowl beat egg whites until soft peaks form then gradually beat the last 1/2 cup of sugar into the egg whites until they are glossy. Fold the egg whites into the yolk batter and pour into the prepared pan. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool to room temperature in the pan, then invert onto serving plate. Dust with powdered sugar and serve.

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Recipe: Pizza Dough Description: Make and share this Pizza Dough recipe from Food.com. Ingredients: [{"text": "4 cups flour"}, {"text": "4 teaspoons dry active yeast"}, {"text": "1 3/4 cups water"}, {"text": "2 teaspoons salt"}, {"text": "1 tablespoon olive oil"}, {"text": "1 teaspoon sugar"}] Instructions: Disovle sugar in warm water. Sprinkle in yeast and allow to set until it's foamy. Add flour, salt and oil and mix for 7 mins in electic mixer. Remove from mixer and allow to rise in an oiled bowl until doubled in size. Punch down and then split in two and allow to rise a second time. Roll into pizza size desired and add toppings. Bake in 550 degree oven until golden brown.

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Recipe: Quick & Easy Pita Bread Chips Description: Here is a quick and easy recipe for making pitta chips for serving with your favorite hummus.  You will be able to prepare the hummus while baking the chips, and both will be ready in about 30 minutes. Ingredients: [{"text": "4 pita breads"}, {"text": "1 tablespoon olive oil flavored cooking spray"}, {"text": "1 teaspoon cajun seasoning"}] Instructions: Start the oven to bake at 350 degrees. Cut one pitta bread in half.  Cut each half in half.  Cut each quarter in half.  You will now have eight strips, each about 1/2 inch wide.  Cut the two outside strips into 2 chips each for a total of 4 chips.  Cut the next two outside strips into 3 equal chips for a total of 6 chips.  Cut the last four strips into four equal chips for a total of 16 chips.  Repeat cutting the remaining three pitta breads in the same manner as the first.  The total number of chips cut will be 104. Tightly arrange the pitta chips on a 17.25 inch x 11.5 inch, or larger, baking sheet.  Spray the olive oil evenly over the chips.  Sprinkle the Cajun seasoning evenly over the chips.  Place the baking sheet in the oven and set the timer for 16 minutes.  After baking, remove the baking sheet and scrape the chips into a one quart container and allow to cool. While the pitta chips are baking, make your favorite hummus.  If you have prepared all the ingredients for the hummus, you should be able to make the hummus while the chips are baking.  Both hummus and pitta chips should be ready in about 30 minutes.

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Recipe: Artichokes Spinach Cheese Casserole Description: Make and share this Artichokes Spinach Cheese Casserole recipe from Food.com. Ingredients: [{"text": "6 ounces marinated artichoke hearts, drained"}, {"text": "2 (10 ounce) packages frozen spinach, thawed"}, {"text": "8 ounces cream cheese"}, {"text": "2 tablespoons softened butter or 2 tablespoons margarine"}, {"text": "2 tablespoons milk"}, {"text": "pepper"}, {"text": "1/2 cup grated parmesan cheese or 1/2 cup romano cheese"}] Instructions: Put the artichoke hearts in a medium to smallish casserole. Squeese the spinach dry and arrange it evenly over the artichokes. Beat the cream cheese and butter until they are smooth, and gradually add the milk. Spread this over the spinach, then give a good grind of pepper and sprinkle the Parmesan over top. Bake at 350 covered for 40 minutes, then 10 minutes uncovered.

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Recipe: Chipotle Salmon Burgers with Guacamole Description: Fresh homemade chipotle salmon burgers grilled to perfection and topped with cool and creamy guacamole! Ingredients: [{"text": "1 1/4 pounds raw salmon, skin and bones removed, finely diced"}, {"text": "2 tablespoons chipotles chilies in adobo sauce, chopped"}, {"text": "2 tablespoons onion, finely diced"}, {"text": "2 tablespoons green onion, finely diced"}, {"text": "1 tablespoon cilantro, chopped"}, {"text": "1 teaspoon lime zest"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon pepper"}, {"text": "1/2 cup panko breadcrumbs (gluten-free for gluten-free)"}, {"text": "1 cup guacamole"}, {"text": "4 buns (gluten-free for gluten-free)"}] Instructions: Mix the salmon, chipotle chili in adobo sauce, onion, green onion, cilantro, lime zest, salt, pepper and breadcrumbs, divide into 4 equal portions and form into patties approximately 1 inch thick. Grill (or pan fry) over medium-high heat until cooked through, about 3-5 minutes per side. Assemble the burgers and enjoy!

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