Datasets:

dannymartin

/

argilla-contextual-ai

like 0

Recipe: Oven Baked Chuck Steak Description: Make and share this Oven Baked Chuck Steak recipe from Food.com. Ingredients: [{"text": "chuck steak (size depends on numbers of servings desired)"}, {"text": "15 ounces condensed cream of mushroom soup, reduced sodium"}, {"text": "1 1/4 ounces Lipton Onion Soup Mix"}, {"text": "potato, according to number of servings"}, {"text": "carrot, according to number of servings"}, {"text": "salt and pepper, to taste"}] Instructions: Place chuck steak on large sheet of foil in baking pan. Combine the mushroom and onion soups and spread over meat. Quarter the potatoes and carrots and arrange around steak. Sprinkle with salt and pepper. Then wrap tightly in the foil and bake in a preheated 450 degree oven for 1 hour.

record-1400

{}

Recipe: Filipino Inihaw na Manok (Chicken Barbecue) Description: These could be made in the oven also. Need to marinate overnight for best flavor. Ingredients: [{"text": "4 pound(s) boneless, skinless chicken thighs (8 thighs)"}, {"text": "1/2 cup(s) soy sauce"}, {"text": "1/2 cup(s) banana ketchup (or tomato ketchup)"}, {"text": "1/8 cup(s) chili sauce (sich as hienz)"}, {"text": "1/4 cup(s) lemon juice"}, {"text": "1 cup(s) 7-up or sprite soda"}, {"text": "1 teaspoon(s) minced garlic"}, {"text": "1/8 teaspoon(s) sesame oil"}, {"text": "1 teaspoon(s) sea salt"}, {"text": "1 teaspoon(s) ground black pepper"}, {"text": "1/2 cup(s) brown sugar"}] Instructions: Place thighs in a zipper-type plastic bag. Prepare the marinade: in a medium sized bowl mix the soy sauce, banana ketchup, chili sauce, lemon juice, Sprite soda, garlic, sesame oil, salt, black pepper. Do not add sugar yet. Blend ingredients well. Pour over the boneless chicken thighs. Seal bag and refrigerate overnight. When ready to cook, soak 8 bamboo skewers in water for 30 minutes. Thread one thigh on each bamboo skewer. Reserve marinade. Pour marinade into a saucepan and add brown sugar. Bring to a simmer over medium heat. Set aside to use as basting sauce. (if not comfortable reheating the marinade and chicken juices, make a new batch for basting). Pre-heat the grill to a medium high for at least 5 to 10 minutes. Grill the chicken pieces for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze. Flip the chicken pieces after the first half of cooking so they cook thoroughly on all sides. Serve with jasmine white rice.

record-1401

{}

Recipe: Poached Chicken Description: Poaching is cooking in simmering water, so a low, slow boil is what you're looking for here. Poaching liquid can be as simple as salt (1 tablespoon kosher per 1/4 pound chicken and 3 to 4 quarts water), plus a few whole peppercorns and a bay leaf. I add root vegetables and herb stems to add more layers to my poached chicken and build a flavor-packed punch to chicken soup or something more complex like pulled chicken curries, pozole or rich, Italian white ragu for sturdy cuts of pasta. Ingredients: [{"text": "2 carrots and tops, if usable, cleaned and coarsely chopped"}, {"text": "2 ribs celery with leafy tops, coarsely chopped"}, {"text": "1 small bulb garlic, optional, halved across the horizontal center of bulb"}, {"text": "1 leek, trimmed, washed and quartered (slice across and lengthwise)"}, {"text": "1 small onion, halved"}, {"text": "1 small lemon, halved"}, {"text": "1 large or 2 medium bay leaves"}, {"text": "A small handful of fresh parsley or parsley stems"}, {"text": "A small handful of fresh thyme"}, {"text": "About 1 teaspoon black peppercorns"}, {"text": "One 4-pound chicken"}, {"text": "About 1 tablespoon kosher salt"}] Instructions: To a large pot, add carrot, celery, garlic, leek, onion, lemon, bay, parsley, thyme, and peppercorns. Set the chicken into pot breast-side up, then add 3 to 4 quarts water to come up sides and just approach covering chicken, then cover and bring to boil. As soon as the pot boils, uncover and add salt, then turn down heat and simmer at low rolling boil, turning the whole chicken twice, every 30 minutes, 1 1/2 hours total. Let the chicken cool 30 minutes more in its own juice. Remove chicken from cooled broth into shallow dish and remove skin, then pull and remove meat from bones with the assistance of a paring or boning knife. Pull or chop the meat into small or bite-sized pieces. Strain the stock into a large container or bowl. 

record-1402

{}

Recipe: Raffy's Turkey Sausage and Chestnut Stuffing Description: None Ingredients: [{"text": "1 medium green apple, cored and diced into 1-inch cubes"}, {"text": "1 medium red apple, cored and diced into 1-inch cubes"}, {"text": "1 medium onion, diced into 1/2-inch cubes"}, {"text": "2 tablespoons extra-virgin olive oil"}, {"text": "1 tablespoon unsalted butter, plus 2 tablespoons cubed"}, {"text": "1/4 cup dry white wine"}, {"text": "1 (6-ounce) bag dried cranberries"}, {"text": "1/2 tablespoon salt"}, {"text": "1 teaspoon freshly ground black pepper"}, {"text": "1 pound sweet Italian turkey sausage, meat removed from casing"}, {"text": "8 ounce jar steamed whole chestnuts, roughly chopped"}, {"text": "1/2 pound day old cornbread or bread, cut into 1/2-inch cubes"}, {"text": "Pinch red pepper flakes"}, {"text": "1 cup canned chicken stock"}, {"text": "1 cup freshly grated Parmesan"}] Instructions: Preheat oven to 400 degrees F. In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool. In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients. Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

record-1403

{}

Recipe: Sugar Free Peach Almond Upside Down Cake Description: As of July 30, 09 I have completly reworked this recipe by replacing the original cake portion. I believe that this is much better Ingredients: [{"text": "0.5 (16 ounce) can peaches in juice, drained and patted dry with paper towel"}, {"text": "1/2 cup unsweetened applesauce"}, {"text": "1/3 cup butter, melted"}, {"text": "1/4 cup splenda brown sugar, packed"}, {"text": "1/4 cup egg white"}, {"text": "1 teaspoon vanilla"}, {"text": "1/4 cup milk"}, {"text": "1 1/3 cups all-purpose flour"}, {"text": "1/3 cup Splenda sugar substitute"}, {"text": "1 teaspoon baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "3 tablespoons sugar-free apricot preserves, with NutraSweet brand sweetener or 3 tablespoons apricot fruit spread"}, {"text": "1 teaspoon lemon juice"}, {"text": "1 teaspoon cornstarch"}, {"text": "1 3/4 teaspoons Splenda sugar substitute"}, {"text": "1/4 teaspoon maple extract"}, {"text": "1/4 cup sliced almonds, toasted"}] Instructions: Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan. Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl. In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon. Stir the wet ingredients into the dry until just mixed. Pour batter over peach in pan. Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate. Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings. Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract. Food Exchanges: 1 bread, 1/2 fruit.

record-1404

{}

Recipe: Hawaiian Sausage Balls With Pineapple Description: Make and share this Hawaiian Sausage Balls With Pineapple recipe from Food.com. Ingredients: [{"text": "2 lbs sage sausage"}, {"text": "1/2 teaspoon dried sage"}, {"text": "1/4 cup milk or 1/4 cup water"}, {"text": "1/3 cup breadcrumbs"}, {"text": "1 egg"}, {"text": "1 teaspoon salt"}, {"text": "pineapple sauce"}, {"text": "1 cup pineapple juice (from can)"}, {"text": "1/2 cup brown sugar"}, {"text": "1 1/2 tablespoons cornstarch"}, {"text": "1 1/2 tablespoons vinegar"}, {"text": "1 teaspoon chicken bouillon"}, {"text": "2 cups chunk pineapple, drained"}] Instructions: Mix and Chill the Meatball mixture. Make Meatballs and fry in pan until brown. Place in a casserole dish. Stir Sauce mixture together and pour over meatballs. Cook 30-40 min @ 350 degrees until sauce is thick and heated through.

record-1405

{}

Recipe: Sugary Almond Flavored Pancakes Description: Simple recipe for those inclined to sugar coma for breakfast. Wasn't going for picture perfect, just had a sweet tooth/breakfast craving. So here we are. Ingredients: [{"text": "1 cup flour (all purpose white)"}, {"text": "3/4 cup sugar (white granulated)"}, {"text": "1 cup milk"}, {"text": "6 tablespoons butter (room temp)"}, {"text": "1/4 teaspoon baking powder"}, {"text": "1/4 teaspoon vanilla extract"}, {"text": "1/4 teaspoon almond extract"}, {"text": "1 egg"}] Instructions: mix dry ingredients first. add room temp butter (you can use defrost time from microwave to increase speed). add all liquid ingredients and mix. in a skillet, on medium heat (between 8 and 4 on "those types of stoves"), pour 1 cup of pancake batter. You can add oil for frying too if you desire. flip accordingly (about 1 -2 minutes) - these cook up pretty fast.

record-1406

{}

Recipe: Christmas Sherbet Punch Description: How to make Christmas Sherbet Punch Ingredients: [{"text": "2 liter Hawaiian Punch"}, {"text": "2 liter Sprite (lemon-lime soda)"}, {"text": "1 - 46 fl oz can Pineapple Juice"}, {"text": "1 carton Raspberry Sherbet"}] Instructions: Pour Hawaiian Punch into 2 ice cube trays the night before. Save the remaining punch. *This step is optional but recommended. In a large punch bowl, pour in Hawaiian Punch, Sprite, and pineapple juice. Add Hawaiian Punch ice cubes and raspberry sherbet. Let the ice cubes and sherbet melt slightly for more flavor.

record-1407

{}

Recipe: Chilled Tuscan Bean Soup Description: This is a great starter for a summertime BBQ or meal-type salad. Originally from a July 1983 issue of Bon Apetit that featured "New Soups for Summer".Chill time is not included in prep time. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1 small onion, minced"}, {"text": "1 garlic clove, minced"}, {"text": "4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups)"}, {"text": "4 ounces zucchini, cut into 1/4 inch slices"}, {"text": "2 medium leeks, thinly sliced"}, {"text": "1 cup canned roma tomato, drained"}, {"text": "1 medium carrot, finely chopped"}, {"text": "1 small celery rib, finely chopped"}, {"text": "1/2 teaspoon fresh rosemary, minced (or 1/4 t. dried rosemary, crumbled)"}, {"text": "1/4 teaspoon red pepper flakes"}, {"text": "salt, to taste"}, {"text": "3 cups water"}, {"text": "2 cups beef broth (or more)"}, {"text": "1/2 lb small great northern bean"}, {"text": "6 slices Italian bread, sliced 1/2 inch thick"}, {"text": "1 garlic clove, halved"}, {"text": "3 tablespoons olive oil"}, {"text": "parmesan cheese, for topping soup"}] Instructions: Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and garlic and saute 2 to 3 minutes. Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes. Add water, 2 cups beef broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally. Puree soup in batches in blender; chill several hours or up to 1 week. To serve, thin soup with additional broth, if desired. Toast bread;rub lightly with cut sides of garlic clove. Brush bread with most of remaining olive oil. Ladle soup into individual bowls. Top with a crouton and a sprinkling of Parmesan cheese. Place several drops of remaining olive oil into each bowl and serve.

record-1408

{}

Recipe: Frozen Jelly Bean Description: This is another adaption from The Complete Bartender. It really reminds me of the flavor of Jelly beans...the black ones!!!! Very good!!! Ingredients: [{"text": "1/2 ounce anisette"}, {"text": "1/2 ounce blackberry brandy"}, {"text": "1/4 cup ice"}] Instructions: Put ingredients in a blender. Process until no large pieces of ice are left. Enjoy.

record-1409

{}

Recipe: Roasted Winter Squash, Cranberry, and Almond Salad with Lemon Dijon Balsamic Vinaigrette (vegan, gluten-free, soy-free) Description: A salad loaded with roasted squash, chunky veggies, crunchy almonds, and chewy dried cranberries is my perfect meal. The soft, slightly warm squash is a great contrast to the cooling greens. I used kabocha, use your favorite squash, and follow the easy whole-roasting method outlines. The almonds add a hearty crunch and contain plant-based protein and healthy fat to stay full and satisfied, while the cranberries add tart sweetness and chewiness. The balsamic vinaigrette is punchy and packed with tangy, intense flavor. The mustard and lemon take a backseat to the robust balsamic vinegar. Sweet, tangy, sour, and savory, all in one. Use my recipe as a guideline, and then tinker with the ratios of ingredients that taste best to you. Eating vegan, gluten-free, and sticking to your healthy resolutions is easy with satisfying meals like this. Use the recipe to clean out the odds and ends in your fridge or freeze and mix-and-match with your favorite veggies. Ingredients: [{"text": "Salad 1 winter squash, roasted, cleaned, and diced into 1-inch cubes (kabocha, butternut, buttercup, acorn, etc.) 2 cups mixed salad greens half of 1 medium carrot, peeled and sliced into thin rounds 1/2 cup dried cranberries (or craisins, golden rai"}] Instructions: Preheat oven to 375F. Wash squash and place it whole on a baking sheet. Bake for about 40 to 45 minutes or until squash has some give when squeezed. Slice squash open vertically, remove seeds and filaments; discard. Squash flesh should be fork-tender and soft. If it's not quite done, return halves to the baking sheet, cut side up, and continue to bake until done. Butternut sometimes takes longer than kabocha, buttercup, or acorn, closer to 60 minutes rather than 40-45. Baking times will vary based on squash size. Dice about 1 cup squash into 1-inch pieces for the salad; set aside. Extra squash can be stored for up to 5 days airtight in the refrigerator. Try any of these 12 squash recipes for the remainder, or just eat with a pat of butter and a sprinkle of cinnamon-sugar, or dunked in extra vinaigrette. Place salad greens on a large plate. Evenly sprinkle with diced squash, carrot, cranberries, and almonds; set aide. Lemon Dijon Balsamic Vinaigrette - In a medium bowl, combine all ingredients except the oil and whisk to incorporate. Slowly drizzle in the oil and whisk vigorously to incorporate. Taste dressing and see what it needs and adjust accordingly. Drizzle over salad and serve. Extra dressing will keep airtight in the fridge for up to 2 weeks. Re-whisk before using the leftover portion on future salads.

record-1410

{}

Recipe: Asparagus Pasta Salad Description: Make and share this Asparagus Pasta Salad recipe from Food.com. Ingredients: [{"text": "1 bunch fresh asparagus"}, {"text": "minced garlic (I love garlic so use to taste)"}, {"text": "olive oil (enough to coat)"}, {"text": "bow tie pasta"}, {"text": "hillshire farms kielbasa"}] Instructions: Cook pasta drain& cool. Dice& heat up Kielbasa in frying pan (add some garlic while cooking). Steam Asparagus (break into bite sizes). Mix all cooked ingredients into bowl, add garlic (to taste)& olive oil (enough to coat) stir together& serve.

record-1411

{}

Recipe: M & M Party Cookies Description: I have been making these cookies since I was a child. My mother clipped the recipe out of the newspaper. They can be made with the M & M's candies, chocolate or another type chips, or they are also very good plain. Ingredients: [{"text": "1 cup(s) shortening"}, {"text": "1 cup(s) brown sugar, firmly packed"}, {"text": "1/2 cup(s) sugar"}, {"text": "2 tablespoon(s) vanilla extract"}, {"text": "2 - eggs, lightly beaten"}, {"text": "2 1/4 cup(s) all purpose flour"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1 teaspoon(s) salt"}, {"text": "1 1/2 cup(s) plain m & m's candies (about 3/4 pound)"}] Instructions: Preheat oven to 375 degrees In a large bowl combine shortening and sugars, blend until well combined. Beat in vanilla and eggs. Sift remaining dry ingredients together and add to sugar/butter mixture, blending well. Stir in 1/4 cup of candies. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Decorate tops of cookies with additional M&M's. Bake for 8-10 minutes or until lightly browned. Remove cookies to wire rack to cool.

record-1412

{}

Recipe: Zach's Birthday Cake Description: I found this recipe on another site, but made it a lot easier with cake mixes - no one knew it wasn't completely homemade and they loved it! People will ask you how you did it...a special pan or something maybe??? I made it for my grandson's birthday, but you could make to celebrate holidays by switching the numbers for stars at 4th of july, christmas trees, easter eggs - the possibilities are endless - and switch out the cake mix colors - this is just a fun treat to share with family You will love serving this to family and friends. A lot of steps - but oh so worth it (: Ingredients: [{"text": "3 box(es) pilsbury white cake mix"}, {"text": "- all of the eggs, oil, and water as the directions require for the white cake"}, {"text": "1/2 box(es) duncan hines signature red velvet cake mix"}, {"text": "1/2 box(es) duncan hines signature blue velvet cake mix"}, {"text": "- half of the amount of eggs, oil, and water for each of the colored cake mixes as stated in the directions"}, {"text": "2 package(s) pilsbury marshmallow fluff white frosting"}, {"text": "1 package(s) betty crocker cookie icing -in the tube - red"}, {"text": "1 package(s) betty crocker cookie incing - in the tube - blue"}, {"text": "- redi whip for garnish"}] Instructions: In two separate mixing bowls - mix together the colored cake mixes. I remember needing 3 eggs for both of them so in a separate small bowl - I whisked the eggs together and then poured them evenly into each of the colored mixes mixture. They will be different consistencies, but that is okay. Just ladle into a greased 9x5 loaf pan. Layer one ladle at a time over different areas. DO NOT STIR OR TRY TO USE A KNIFE TO SWIRL. This will just make your cake look muddy. Small dollops randomly poured into the loaf pan will do the trick Bake at 350 for 35 - 45 minutes. Check with a toothpick to ensure it's baked through. Remove and cool completely to room temperature. Then place in the refrigerator for 3 hours. Carefully slice cake thinly so that your chosen cookie shape will cut through. I was able to get 2 number "2"'s out of 1 slice. It was about a 2" cookie cutter. So if you do decide to use a larger shape, and still want two cake loaves - you may need to make 2 loaf pans of mixed color cakes. Place shapes on a wax paper covered baking sheet and freeze for at least 2 hours. Turn oven to 350 degrees. Grease loaf pans with cooking spray. Cut wax paper to fit into the bottom of your loaf pan. You are going to all of this trouble, so this small step will ensure your cake comes out perfectly. Make all of the white cake mixes as directed on the box. You will more than likely have mix left. I think you could use the scraps from the mixed color bits to make cute cupcakes using the same technique. Ladle enough of the white batter to cover the bottom of your loaf pans. Add half a laddle of batter to one end of the loaf pan. Carefully place your cut out cake shapes against the batter - about 3 at a time and stack back. Use white batter to keep shapes in place. Continue until about 1" from the other side and add more white cake batter to that end. Ladle cake batter carefully to sides and then gently over top of shapes until fully covered. Place loaf pans on cookie sheet - taking note which way the pans are facing. This way you can keep track of where to slice for presentation. Bake for about 15 minutes. At this point you will notice the cake rising on either side of your shapes. Carefully ladle a little more white cake batter to fill in. (this was not in the original - this is an important step!) Continue baking until done about another 45 minutes. Test with a tooth pick off center. I baked until the cake was browned well, but obviously not burnt. Take out of oven and allow to cool in pan until comfortable to touch. Take out of pans and continue to cool to room temperature on wire racks. Place a toothpick in the front where the shape is facing in the right direction. Wrap until ready to decorate and place in the refrigerator - or move on to the next step Place paper towels around edges of loaves to catch frosting and icing. You can throw this away when finished and it makes for a nice presentation - a clean cake platter! Frost cake with a base layer and refrigerate until set. Add another layer of frosting. Move cookie icing over cake allowing to drip onto sides. Remove paper towels and pipe redi whip around edges. Slice off end and remove and let the wonderful party begin.

record-1413

{}

Recipe: Choucroute Royale (Braised Sauerkraut) Description: None Ingredients: [{"text": "2 pounds sauerkraut"}, {"text": "1/2 pound chunk of bacon"}, {"text": "1/2 cup thinly sliced carrots"}, {"text": "1 1/2 cup sliced onions"}, {"text": "4 tablespoon pork fat or butter"}, {"text": "4 sprigs parsley"}, {"text": "1 bay leaf"}, {"text": "6 peppercorns"}, {"text": "10 juniper berries (or add 1/4 cup gin to casserole)"}, {"text": "1 cup sparkling wine"}, {"text": "3 cups chicken stock"}, {"text": "Roast pork"}, {"text": "Pork chops"}, {"text": "Smoked pork loin"}, {"text": "Ham"}, {"text": "Sausages"}, {"text": "Duck"}] Instructions: Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands. Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain. Preheat oven to 325 degrees. Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more. Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours. Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising. Continue to simmer in oven for another 1 1/2hours. (5 hours total).

record-1414

{}

Recipe: Bierocks (Cabbage Burgers) for Bread Machine Description: Bierocks (Cabbage Burgers) This recipe comes from a whole lot of trial and error and I think I finally got it right. I believe your family will love it, while the meat mixture is great, the secret is really in the bread. These Bierocks are great for a quick after school snack, wrap the cooled bierock in a paper towel, and place in freezer bag, freeze. Remove one as needed keep wrapped in paper towel and place in microwave on high for about 1 1/2 minutes and enjoy Ingredients: [{"text": "roll, dough"}, {"text": "1 1\u20444 cups milk, slighty warmed"}, {"text": "1 beaten egg"}, {"text": "2 tablespoons butter, softened"}, {"text": "1\u20444 cup white sugar"}, {"text": "3\u20444 teaspoon salt"}, {"text": "3 1\u20444 cups bread flour"}, {"text": "1\u20442 cup all-purpose flour"}, {"text": "1 1\u20444 teaspoons bread machine yeast"}, {"text": "meat, mixture"}, {"text": "2 1\u20442 lbs ground chuck"}, {"text": "1 medium cabbage"}, {"text": "1 small chopped onion"}, {"text": "2 teaspoons crushed red pepper flakes (optional)"}, {"text": "salt and pepper"}, {"text": "2 teaspoons Accent seasoning"}] Instructions: Roll Dough. Place all ingredients in pan of bread machine according to manufacturers direction. Select dough setting. When cycle is complete, turn out onto floured surface. Cut dough in half, roll out appr 1/3 " thick, cut into 5 equal pieces. Put large spoon full of meat mixture in center of dough, fold dough over and seal meat mixture into dough, place on greased baking sheet cover with clean towel. Let rise in warm dry place for about 1 hour. Repeat with other half of dough. Meat and cabbage mixture. Saute onions just until tender, add ground chuck, brown on medium heat, drain thoroughly. Add crushed red pepper, accent, and salt and pepper to taste. Simmer on low for 5 minutes, stirring often. Remove from heat and cool. Set aside while preparing cabbage. Boil small amount of water and tsp of salt in large pot. Chop cabbage, add cabbage to boiling water, cover and simmer on low for approximately 15 minutes, or just until tender. Drain thoroughly and cool. Combine meat mixture and cabbage. Bake in 350 degree oven for 12 - 15 minutes.

record-1415

{}

Recipe: Sweet Potato Casserole Description: this recipe was handed down to me from a lil southern lady down in GA. I tweaked to make it my own,making it a bit sweeter. Ingredients: [{"text": "3 pound(s) sweet potatoes, cut in half with skins left on"}, {"text": "1/2 cup(s) light brown sugar, packed"}, {"text": "1 bag(s) small marshmallows"}, {"text": "2 cup(s) chopped pecans"}, {"text": "1 cup(s) raisins (optional)"}, {"text": "1 cup(s) unsalted butter, melted"}, {"text": "2 cup(s) heavy cream"}, {"text": "- salt, to taste"}, {"text": "- white pepper, to taste"}, {"text": "- canola oil, as needed"}] Instructions: Preheat the oven to 425F. wash and cut potatoes in half lengthwise. Drizzle with salt, pepper and olive oil. Place the sweet potatoes in a single layer on a rimmed baking sheet. bake in oven until fork tender, about 40 minutes. Once softened, remove from oven and cool 10 minutes. In a large sauté pan, combine the brown sugar and butter, heat on medium low heat and stir until butter dissolves and mixture combines. Stir occasionally to prevent sugar from lumping. Remove from heat and set aside. Use a large spoon to remove the pulp from the potato quarters and discard the skins. Place the potatoes in a large mixing bowl. While using a hand masher to mash the potatoes slowly add the cream and melted butter to the potatoes.Mash until fully combined. Using an electric mixer fitted with a whisk attachment, whip the potatoes until almost smooth. Add the brown sugar mixture, salt and pepper and whisk on medium speed until fully combined. Add the pecans and raisins, if using. Whisk additional time to combine mixture. Place smooth potato mixture into a 9x13 glass baking dish. Top the mixture with small marshmallows. Brush the marshmallows with melted butter. Bake in oven until mixture is heated through and the marshmallows are lightly browned. Remove from oven and let stand to cool for 10 minutes. Serve hot.

record-1416

{}

Recipe: Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans Description: None Ingredients: [{"text": "3 1/2 cups water"}, {"text": "2 cups long-grain rice"}, {"text": "Kosher salt"}, {"text": "2 cups Chimichurri, recipe follows"}, {"text": "3 tablespoons olive oil"}, {"text": "1 teaspoon cumin seeds"}, {"text": "2 red bell pepper, cored, seeded, and chopped"}, {"text": "1 large Spanish onion, chopped"}, {"text": "Three (12-ounce) cans black beans, rinsed and drained"}, {"text": "1/2 teaspoon sugar"}, {"text": "Sherry vinegar, to taste"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1/2 pineapple, cored, peeled and sliced into 1/4-inch rings"}, {"text": "1 mango, peeled, pitted, and chopped"}, {"text": "1/2 red bell pepper, cored, seeded, and chopped"}, {"text": "1/2 red onion, chopped"}, {"text": "3 tablespoons chopped cilantro leaves"}, {"text": "3 tablespoons olive oil"}, {"text": "1 tablespoon peeled, minced fresh ginger"}, {"text": "1 jalapeno, or to taste, chopped"}, {"text": "1 to 2 limes, juiced"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "Six 6-ounce mahi mahi fillets"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "3 limes, zested"}, {"text": "2 tablespoons unsalted butter"}, {"text": "1 tablespoon vegetable oil"}, {"text": "1 Spanish onion"}, {"text": "1/3 cup olive oil"}, {"text": "1/3 cup freshly squeezed lime juice"}, {"text": "1 bunch fresh flat-leaf parsley"}, {"text": "1 bunch fresh cilantro leaves"}, {"text": "3 sprigs fresh oregano, leaves picked"}, {"text": "2 large cloves garlic"}, {"text": "1 jalapeno, stemmed and chopped"}, {"text": "Kosher salt and freshly ground black pepper"}] Instructions: Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.  Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.  Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.  In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)  Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.  Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each. In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

record-1417

{}

Recipe: Cassata-Style Cheesecake Description: A different version of the cassata a traditional Italian dessert made from ricotta, glacé fruit, nuts and chocolate. This delectable cheesecake is sinfully rich. Ingredients: [{"text": "3/4 cup flour"}, {"text": "1/4 cup granulated sugar"}, {"text": "1/3 cup cold butter, cut into cubes"}, {"text": "1 orange, zest of"}, {"text": "8 ounces cream cheese, at room temperature"}, {"text": "2 cups extra-smooth ricotta cheese"}, {"text": "1 tablespoon vanilla"}, {"text": "1 cup white sugar"}, {"text": "3 eggs"}, {"text": "3 tablespoons all-purpose flour"}, {"text": "1/2 cup semi-sweet chocolate chips"}, {"text": "1/2 cup mixed candied fruit"}, {"text": "1/2 cup shelled pistachios"}] Instructions: Preheat oven to 325°F Lightly coat or spray a 9- or 9 1/2-inch springform pan with oil. For crust:. Place 3/4 cup flour and 1/4 cup sugar in a food processor. Pulse to mix. Add butter. Pulse until small crumbs form. Turn into pan. Press firmly and evenly over bottom. (Don't worry about cleaning processor.) Bake crust in centre of preheated oven until lightly golden around edge, 15 to 20 minutes. Remove pan and reduce heat to 300F For filling:. Finely grate peel from orange. Cut cream cheese into chunks. Place in a food processor with ricotta and vanilla. Whirl until smooth, occasionally scraping down side of bowl. Add 1 cup sugar and whirl to mix. Add eggs, one at a time, whirling after each addition. Then add 3 tbsp flour and orange zest. Whirl just until evenly mixed. Scrape filling into a large bowl. Stir in chocolate, candied fruit mix and pistachios. Pour filling over warm base. Lay a piece of foil loosely overtop. Don't seal. Bake in centre of 300F oven until centre is slightly jiggly, 2 hours. Remove to a rack. Run a knife around outside edge of cake, but don't remove from pan. Cool in pan, then refrigerate at least 3 hours or cover and refrigerate up to 3 days or freeze up to 2 months. If centre cracks, cover with orange slices or whipped cream and chopped pistachios, if you wish! Hint: if you cannot find the mixed chopped candied fruits and peel use diced candied cherries and pineapple.

record-1418

{}

Recipe: Chicken-Vegetable Chowder Description: Make and share this Chicken-Vegetable Chowder recipe from Food.com. Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "1 cup chopped yellow onion"}, {"text": "1 celery, sliced"}, {"text": "2 garlic cloves, minced"}, {"text": "3 cups chicken stock (homemade preferred, or low-sodium canned chicken broth)"}, {"text": "1 1/2 cups unpeeled cubed red potatoes"}, {"text": "2 cups corn kernels (fresh or frozen)"}, {"text": "3 tablespoons all-purpose flour"}, {"text": "3 cups whole milk"}, {"text": "2 cups cubed cooked chicken breasts"}, {"text": "1 tomatoes, chopped and drained"}, {"text": "3/4 teaspoon salt"}, {"text": "fresh ground black pepper"}, {"text": "1 1/2 cups shredded cheddar cheese"}] Instructions: In a big soup pot over medium heat, warm the oil. Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes. Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn. In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes. Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes. Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).

record-1419

{}

Recipe: Jerk Plantain Chips Description: None Ingredients: [{"text": "3 green plantains"}, {"text": "Coconut oil spray"}, {"text": "1 tablespoon jerk seasoning"}, {"text": "1 teaspoon kosher salt"}] Instructions: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or wire racks. Trim the ends of the plantains. Score the skin lengthwise in three spots and peel. With a mandoline or sharp knife, slice the plantains crosswise about 1/8-inch thick. Arrange the plantain slices on the prepared baking sheets and spray generously with coconut oil spray. Season with 1/2 tablespoon of the jerk seasoning and 1/2 teaspoon of the salt. Turn over the slices and repeat with coconut oil spray and the remaining 1/2 tablespoon jerk seasoning and 1/2 teaspoon salt. Bake for 10 minutes, then spray the tops of the plantains a second time with coconut oil spray. Rotate the baking sheets from top to bottom and continue baking until the plantains are golden and crisp, another 10 to 15 minutes. Cool on the baking sheets before serving.

record-1420

{}

Recipe: Best Eggnog Cake Description: Make and share this Best Eggnog Cake recipe from Food.com. Ingredients: [{"text": "1 (18 ounce) package yellow cake mix"}, {"text": "1 cup eggnog"}, {"text": "1/4 cup oil"}, {"text": "3 eggs"}, {"text": "2 tablespoons rum or 2 tablespoons rum extract"}, {"text": "1/4 teaspoon ground nutmeg"}, {"text": "1 (8 ounce) container cream cheese, softened"}, {"text": "1 (16 ounce) box sifted confectioners' sugar"}, {"text": "1 1/2 teaspoons eggnog"}, {"text": "yellow food coloring"}] Instructions: For cake: Preheat oven to 350°F. In large bowl combine all ingredients; beat on medium speed for 3 minutes. Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost. For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.

record-1421

{}

Recipe: Key Lime Bars Description: I love lime and these are tasty. For a triple lime zap mix confectioners sugar with more key lime juice and drizzle on the cooled bars before you dust with confectioners sugar. Ingredients: [{"text": "1 1/2 cups flour"}, {"text": "1 cup graham cracker crumbs"}, {"text": "3/4 cup butter, room temp"}, {"text": "1/2 cup confectioners' sugar"}, {"text": "2 cups sugar"}, {"text": "1/2 cup key lime juice"}, {"text": "4 large eggs"}, {"text": "lime zest (, no white please)"}, {"text": "confectioners' sugar (for dusting)"}] Instructions: Preheat oven to 350F degrees. Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough. Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes. While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed. Pour over the hot crust and return the pan to the oven. Bake until set, around 20 minutes or so. Cool on a wire rack and then cut into bars. Dust with confectioners sugar. These freeze well.

record-1422

{}

Recipe: Sausage Swiss Muffins Description: Make and share this Sausage Swiss Muffins recipe from Food.com. Ingredients: [{"text": "8 ounces pork sausage"}, {"text": "1 3/4 cups baking mix (like Bisquick)"}, {"text": "3/4 teaspoon rubbed sage"}, {"text": "1/4 teaspoon dried thyme"}, {"text": "1 egg"}, {"text": "1/2 cup milk"}, {"text": "1/2 cup shredded swiss cheese"}] Instructions: In a small skillet, brown sausage over medium heat until no longer pink; drain. In a bowl, combine the baking mix, sage, and thyme. In another bowl, combine the eggs and milk; stir into the dry ingredients just until moistened. Fold in the cheese and sausage. Fill greased muffin cups two-thirds full. Bake at 375 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm. Refrigerate leftovers.

record-1423

{}

Recipe: Pecan Snowballs Description: How to make Pecan Snowballs Ingredients: [{"text": "1 cup unsalted butter (2 sticks)"}, {"text": "1 cup powdered sugar (plus more for coating)"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1/4 teaspoon salt"}, {"text": "2 cups White Lily all-purpose flour"}, {"text": "1 1/4 cups finely chopped pecans"}] Instructions: Preheat the oven to 350° F and line a cookie sheet with parchment or silicone baking mat. In a large bowl, (or in the bowl of your stand mixer) cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well. Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes. Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again.

record-1424

{}

Recipe: Raisin Spice Hot Cereal With Quinoa Description: With raisins, cinnamon, and brown sugar, this recipe is a healthy spin on an old favourite. From Quinoa 365. Ingredients: [{"text": "1 tablespoon almonds, silvered"}, {"text": "3 tablespoons quinoa"}, {"text": "2/3 cup water"}, {"text": "1 tablespoon raisins"}, {"text": "1/4 teaspoon cinnamon"}, {"text": "1 pinch nutmeg"}, {"text": "2 tablespoons quick-cooking oatmeal"}, {"text": "2 tablespoons brown sugar or 2 tablespoons maple syrup"}, {"text": "1/4 cup soymilk or 1/4 cup half-and-half cream"}] Instructions: Rinse quinoa well with water to remove bitter coating; drain. Place almonds in a medium saucepan over medium-high heat. Stir frequently until almonds are toasted and fragrant, about 3-4 minutes. Set aside. Combine quinoa, water, raisins, cinnamon, and nutmeg in the same saucepan. Bring to a boil, cover, and reduce to a simmer for 10 minutes. Stir in the oats, replace cover, and cook for an additional 6 minutes. Add the almonds and sugar. Top with vanilla yogurt, milk, soymilk, or half and half cream, if using. Serve immediately.

record-1425

{}

Recipe: French Dip Biscuits - Football Friday - Plain Chicken Description: French Dip Biscuits Recipe - refrigerated biscuits, stuffed with roast beef, provolone, horseradish, and baked. Great for parties, lunch or dinner. Ingredients: [{"text": "1 (16.3-oz) can refrigerated biscuits (8-count)"}, {"text": "1 lb thinly sliced deli roast beef"}, {"text": "2 Tbsp creamy horseradish sauce (or to taste)"}, {"text": "8 slices provolone cheese"}, {"text": "1 (1-oz) packet Au Jus Gravy mix"}] Instructions: Preheat oven to 400ºF. Line a baking sheet with parchment paper. Separate each biscuit into two layers. Spread each layer with horseradish sauce. Top half of the biscuit layers with provolone cheese slice and roast beef. Top meat and cheese with remaining biscuit layers and pinch edges to seal. Place on the prepared baking sheet. Bake for 12 to 15 minutes, until golden brown. While biscuits are baking, prepare Au Jus Gravy mix according to package directions.

record-1426

{}

Recipe: Spicy Rigatoni Description: Make and share this Spicy Rigatoni recipe from Food.com. Ingredients: [{"text": "1 lb rigatoni pasta"}, {"text": "1 tablespoon olive oil"}, {"text": "1 lb hot Italian sausage (or mild if you must)"}, {"text": "2 -3 cups broccoli florets"}, {"text": "1 large onion, thinly sliced"}, {"text": "1 (14 1/2 ounce) can chicken broth"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1 teaspoon salt (or to taste)"}, {"text": "3 (15 ounce) cans great northern beans, undrained"}] Instructions: In large saucepan, cook the pasta according to the directions on the package; drain, rinse, and drain again; set aside. In a big soup pot, heat the oil over medium-high; add in the sausage, broccoli, and onion. Saute for 12-15 minutes, stirring to crumble the sausage, until the meat is browned and the onions are tender (drain off grease if desired). Lower the heat to medium and add the broth, garlic powder, and salt to taste; stir to combine. Add the beans and cooked pasta; stir to combine. Simmer 8-10 minutes or until the sauce is thickened and the pasta/beans are heated through.

record-1427

{}

Recipe: Grilled Avocado Rockamole Description: None Ingredients: [{"text": "8 ripe avocados, peeled, pitted, and halved"}, {"text": "1/4 cup extra-virgin olive oil, plus more for grilling"}, {"text": "2 lemons, juiced"}, {"text": "Gray salt"}, {"text": "Freshly ground black pepper"}, {"text": "1/2 cup extra-virgin olive oil"}, {"text": "3 tablespoons finely minced garlic"}, {"text": "3/4 cup julienned basil leaves"}, {"text": "1/2 cup sour cream or creme fraiche"}, {"text": "1/2 cup freshly grated Parmesan"}] Instructions: Preheat a grill or grill pan. Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice (to prevent oxidation), and sprinkle with a good amount of grey salt and black pepper. To grill indoors, preheat a grill pan over medium heat. Douse a paper towel with olive oil, then swipe it across the grill pan so you have just enough olive oil so the avocados won't stick (they will supply their own fat). Place avocados on the grill, cut side down. Grill for 1 full minute. Meanwhile, preheat a 10-inch saute pan. Add 1/2 cup of olive oil to the pan, add minced garlic and saute until it gets light brown. Add julienned basil and saute until wilted and transfer to a large glass or ceramic bowl. Take the avocados off the grill and add to the bowl. With a fork, mash the avocado/basil mixture well. Add sour cream and stir. Add Parmesan and stir. Serve immediately.

record-1428

{}

Recipe: Pumpkin Cake and Frosting Description: I like pumpkin pie, but when I got the pumpkin cake recipe from a friend at work and tried it--now I like the pumpkin cake better. Ingredients: [{"text": "4 eggs, slightly beaten"}, {"text": "3/4 cup salad oil"}, {"text": "2 cups sugar"}, {"text": "2 cups pumpkin"}, {"text": "3 teaspoons pumpkin pie spice"}, {"text": "3/4 teaspoon salt"}, {"text": "2 teaspoons baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "2 cups all-purpose flour, unsifted"}, {"text": "8 ounces cream cheese"}, {"text": "1 lb powdered sugar"}, {"text": "1 teaspoon vanilla"}] Instructions: With an electric mixer blend the eggs, oil, sugar, and pumpkin; set aside. Stir together the pumpkin pie spice, salt, baking powder, soda, and flour until blended; add to pumpkin mixture and beat until well blended. Pour mixture into a greased and flour-dusted 10x15-inch pan or evenly divided into two 9-inch square pans. Bake in a 350°F oven until edges begin to pull away from sides and center springs back when lightly touched, about 35 minutes. Remove and let cool in pan. I generally use 10x15-inch Pyrex glass baking dish. FROSTING: Mix together until smooth and spread on cooled cake.

record-1429

{}

Recipe: Light Healthy Vegetable Thai Red Curry Description: Make and share this Light Healthy Vegetable Thai Red Curry recipe from Food.com. Ingredients: [{"text": "1/4 onion"}, {"text": "1/2 celery"}, {"text": "1 garlic clove"}, {"text": "2 teaspoons red curry paste"}, {"text": "80 g pumpkin, cubed"}, {"text": "1/4 cup red lentil"}, {"text": "1/2 cup vegetable stock"}, {"text": "1 zucchini, thickly sliced"}, {"text": "2 tablespoons plain yogurt"}, {"text": "3/4 cup cooked rice (0.25 cup raw rice = 0.75 cup cooked)"}] Instructions: Cook Rice. Cook onion and celery using a little water to stop it sticking to pan. Add garlic and curry paste. Add pumpkin, lentils and stock and simmer for about 15 minutes until they are cooked. Add zucchini and simmer for about a further 5 minutes. Remove from heat and just before serving stir through yogurt. Serve over rice.

record-1430

{}

Recipe: Tomato Fennel Soup With Garlic Croutons Description: A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco. Ingredients: [{"text": "1 quart vegetable stock"}, {"text": "2 cups canned tomatoes"}, {"text": "1/2 teaspoon fennel seed"}, {"text": "1 tablespoon extra virgin olive oil"}, {"text": "1 large yellow onion, diced (about 2 cups)"}, {"text": "salt"}, {"text": "1 teaspoon anise seed, ground"}, {"text": "4 garlic cloves, finely chopped"}, {"text": "2 medium carrots, diced (about 1 cup)"}, {"text": "2 medium fennel bulbs, quartered lengthwise, cored, thinly sliced (about 2 cups)"}, {"text": "1/2 cup dry sherry"}, {"text": "2 lbs fresh tomatoes, peeled, seeded, and pureed (about 3 cups or 1 28 oz. can tomatoes with juice, pureed)"}, {"text": "pepper"}, {"text": "sugar"}, {"text": "parmesan cheese, grated"}, {"text": "1 -2 tablespoon extra virgin olive oil, as needed"}, {"text": "2 garlic cloves, finely chopped"}, {"text": "1/4 French baguette, thinly sliced"}] Instructions: Add the 2 cups canned tomatoes and 1/2 teaspoons fennel seed to the vegetable stock and keep warm over low heat. Heat the olive oil in a soup pot and add the onions, 1/4 teaspoons salt, anise and the ground fennel. Saute over medium heat until the onions are soft, then add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until very tender, about 5 minutes. Remove the lid, add the sherry and cook for 1-2 more minutes, until the pan is nearly dry. Add the tomato puree, 1 quart stock, and 1/4 teaspoons salt; cover and cook over low heat for 30 minutes. Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes a little acidic. Serve with Garlic Croutons;. Garlic Croutons:. Preheat the oven to 375*F. Combine the olive oil and garlci. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil. Bake for about 8 minutes, until the croutons are crisp and lightly browned.

record-1431

{}

Recipe: Wine poached prunes Description: This is a classic recipe in France, Poached Prunes in wine, spices... It doubles up: you eat the fruit for dessert then sip on mulled wine after dinner! Ingredients: [{"text": "4 plums"}, {"text": "500 milliliters red wine"}, {"text": "100 grams brown sugar"}, {"text": "1 lemon"}, {"text": "1 vanilla pod"}] Instructions: None

record-1432

{}

Recipe: Pizza Carbonara Description: None Ingredients: [{"text": "1 teaspoon butter"}, {"text": "1 grilled dough"}, {"text": "4 ounces fresh spinach linguine"}, {"text": "2 strips thick cut bacon, sliced on the bias in 1/8-inch thickness"}, {"text": "1 large egg"}, {"text": "1/3 cup Locatelli romano cheese (grated)"}, {"text": "1/4 cup Italian parsley, finely chopped"}, {"text": "Salt and freshly ground black pepper"}] Instructions: Place butter in a saute pan over a medium heat. Cook bacon until crispy, remove from the heat and place contents of pan in a mixing bowl. Allow bacon and fat to cool, slightly. Add eggs and cheese and mix well. Cook pasta until al dente and toss with other ingredients. Place on top of grilled dough and place under a broiler until the mixture raises slightly (about 3 to 5 minutes). Season to taste with salt and pepper. Drink Recommendations: Peroni Beer Mittnacht-Klack, Tokay Pinot Gris, Vin d'Alsace, 1997

record-1433

{}

Recipe: Peach Cobbler Description: This recipe sounds a lot like the one that my mother made with many different types of fruit. Ingredients: [{"text": "1 stick(s) butter"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "1 cup(s) flour"}, {"text": "1 1/2 teaspoon(s) baking powder"}, {"text": "3/4 cup(s) milk"}, {"text": "30 ounce(s) sliced peaches in syrup"}, {"text": "1 teaspoon(s) cinnamon"}, {"text": "1/3 teaspoon(s) nutmeg"}] Instructions: Preheat oven to 350 degrees. Melt butter in 9x13-inch casserole dish. Separate half cup sugar, all of cinnamon and nutmeg. Separate peaches from syrup. Mix one cup sugar and the other dry ingredients together in a bowl. Stir in milk and syrup from peaches. Put peaches in casserole with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg, and 1/2 cup sugar mixture and sprinkle over top of batter. Bake for 45 minutes to 1 hour until top crust is golden brown.

record-1434

{}

Recipe: Grilled Artichokes With Worcestershire Aioli Description: My husband and I had a dish similar to this on our anniversary. It is simply divine! The recipe is very easy, and it's the dipping sauce that sets this one apart from the rest! You might want to double the sauce if you want to go hogwild with it! Ingredients: [{"text": "4 artichokes"}, {"text": "1/4 cup butter, melted"}, {"text": "1 -3 clove garlic, minced"}, {"text": "1/8 cup sesame oil"}, {"text": "1/8 cup olive oil"}, {"text": "1 1/2 tablespoons honey or 1 1/2 tablespoons corn syrup"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 teaspoon seasoning salt"}, {"text": "1 -2 ounce Worcestershire sauce"}, {"text": "1/2 cup mayonnaise"}] Instructions: Cut artichokes in half (into quarters if large). Steam until tender and leaves are easy to pull off. (Or boil, or microwave). Combine melted butter and garlic. Set aside. Meanwhile, combine remaining ingredients and keep chilled until ready to use. Heat grill or grill pan. Brush cut side of artichoke with butter and garlic. Place cut side down on grill and grill until hot and nice dark grill marks appear. Serve with aioli for dipping.

record-1435

{}

Recipe: Creamy Spinach Mushroom Soup Description: This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. —Susan Jordan, Denver, Colorado Ingredients: [{"text": "1/4 cup butter, cubed"}, {"text": "1/2 pound sliced baby portobello mushrooms"}, {"text": "2 tablespoons finely chopped celery"}, {"text": "2 tablespoons finely chopped onion"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "2-1/2 cups vegetable stock"}, {"text": "1 package (6 ounces) fresh baby spinach, chopped"}, {"text": "1-1/2 cups half-and-half cream"}, {"text": "1/2 cup sour cream"}, {"text": "1-1/2 teaspoons salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 tablespoon minced fresh parsley"}] Instructions: In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

record-1436

{}

Recipe: Maple Cornbread Description: Make and share this Maple Cornbread recipe from Food.com. Ingredients: [{"text": "1 cup all-purpose flour"}, {"text": "1 cup yellow cornmeal"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup milk"}, {"text": "1/4 cup maple syrup"}, {"text": "1/4 cup melted unsalted butter"}, {"text": "2 large eggs"}] Instructions: Preheat oven to 425°F. Lightly grease or oil an 8 x 8-inch square or 9-inch round baking pan. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean. Remove it from the oven, and serve warm.

record-1437

{}

Recipe: Camp Cornbread Description: Make and share this Camp Cornbread recipe from Food.com. Ingredients: [{"text": "1 (8 ounce) package cornbread mix"}, {"text": "1/3 cup milk"}, {"text": "1 egg, lightly beaten"}, {"text": "1 (8 ounce) can creamed corn"}, {"text": "1/2 cup white sugar"}] Instructions: Preheat oven to 350. Lightly grease a square pan. (8x8 or 9x9). Mix all ingredients until moistened. Pour into prepared pan. Bake in preheated oven 30-35 min or til knife comes out clean.

record-1438

{}

Recipe: Three ingredient Crock pot chicken Description: This easy chicken dish is so flavorful and yet there is just three ingredients. Ingredients: [{"text": "THIS RECIPE CAN BE DOUBLED OR HALFED TO COAT THE DESIRED AMOUNT OF CHICKEN"}, {"text": "3-4 - chicken pieces"}, {"text": "2/3 cup(s) jalape\u00f1o jelly"}, {"text": "1/3 cup(s) brown sugar, lightly packed"}] Instructions: Arrange the chicken pieces in the crock pot. Mix the brown sugar and jalapeño jelly together and spoon over the pieces. Cook on low for 8 hours. Note: I make my own and do not add food coloring to mine so it may come out a dead green color but the taste is wonderful and no harmful food color dyes.

record-1439

{}

Recipe: Italian Sausage Pizza Soup Description: Make and share this Italian Sausage Pizza Soup recipe from Food.com. Ingredients: [{"text": "1 lb Italian sausage"}, {"text": "1/2 cup onion, chopped"}, {"text": "2 garlic cloves, minced"}, {"text": "1 (4 ounce) package pepperoni slices"}, {"text": "1 (16 ounce) can dark red kidney beans, rinsed and drained"}, {"text": "1 (16 ounce) can light red kidney beans, rinsed and drained"}, {"text": "1 (14 1/2 ounce) can diced tomatoes"}, {"text": "1 (4 ounce) can green chilies, chopped"}, {"text": "4 teaspoons chili powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}, {"text": "1 (15 ounce) can pizza sauce"}] Instructions: Place the sausage, onion and garlic into a skillet over medium heat. Brown the sausage until not longer pink about 8 minutes. Drain well in a colander and pat off excess grease with paper towel. Place into the crock pot. Add the pepperoni into the mixture. Place both cans of kidney beans into the crock pot. Add in the tomatoes and the green chilies. Sprinkle in the chili powder, salt and pepper. Pour the pizza sauce over the top and stir to make sure all the ingredients are combined together. Cover and cook on low for 6 hours.

record-1440

{}

Recipe: Iced Ginger Cookies Description: Make and share this Iced Ginger Cookies recipe from Food.com. Ingredients: [{"text": "2 cups all-purpose flour"}, {"text": "2 teaspoons baking soda"}, {"text": "1 teaspoon ground ginger"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon salt"}, {"text": "3/4 cup canola oil"}, {"text": "1 cup sugar, plus"}, {"text": "1 tablespoon sugar, for spinkling"}, {"text": "1 large egg, at room temperature"}, {"text": "1/2 cup light unsulphured molasses"}, {"text": "1/2 cup powdered sugar, sifted"}, {"text": "1 tablespoon vegetable shortening"}, {"text": "2 teaspoons water"}] Instructions: Preheat the oven to 350°. In a mixing bowl, combine the first 5 ingredients; set aside. In a larger bowl, beat together the oil and sugar for 2-3 minutes (use an electric mixer on medium speed). Add in the egg and molasses; beat well. Add in the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto an ungreased cookie sheet, leaving several inches between for expansion. Sprinkle lightly w/ sugar. Bake for 12 minutes; cool cookies on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. To make the icing: combine the sugar, shortening, and water in a bowl; beat until smooth and creamy; cover until ready to use. When the cookies are completely cooled, spread a very thin layer of icing on each cookie; let the icing set before stacking the cookies or they will stick together.

record-1441

{}

Recipe: Rosemary-Orange Shortbread Cookies Description: These caught my eye as a light crisp side on a cheese & fruit platter, with an orange suffused mascarpone or as a garnish to a panna cotta dessert during the holidays. Elegante! Found in The Washington Post who got it from cookbook author Nancy Baggett. They note if you have cooked with fresh rosemary before, you might suspect that the amount called for here is too much. That quantity might overpower a soup or stew, but rosemary is much milder in baked goods. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month. ***note - dough needs some chill time so this is ideal for make, chill/freeze & bake when you have time*** Ingredients: [{"text": "1/2 cup sugar"}, {"text": "2 1/2 tablespoons rosemary, finely chopped fresh (remove the coarse stems)"}, {"text": "1 orange, grated zest (about 2 teaspoons)"}, {"text": "1/8 teaspoon salt"}, {"text": "2 1/4 cups flour, plus more if needed"}, {"text": "8 ounces unsalted butter, very cold, cut into pats (2 sticks)"}, {"text": "2 tablespoons orangecello liqueur, plus more if needed (orange juice OK too)"}] Instructions: In a food processor, process the sugar, rosemary, zest and salt for several minutes, until the sugar has colored and the rosemary is chopped very fine. Add the flour, scraping up the contents at the bottom of the bowl to blend the mixture evenly. Sprinkle the butter over the mixture. Process in pulses until no bits of butter are visible; the dough should not quite be clumping or coming together. Drizzle the Orangecello or orange juice over the mixture. Process using 10 to 15 one-second pulses; stop and stir to scrape up and incorporate the mixture on the bottom as necessary. Stop processing as soon as the mixture begins to come together. Turn out the dough onto a large sheet of baking parchment or wax paper. Gently knead it just until evenly blended and cohesive. If it is slightly dry or crumbly, gradually knead in 1 or 2 more teaspoons of Orangecello; if it is soft, sprinkle over a tablespoon or so of flour and knead in until slightly firmer. Divide the dough into thirds. Roll out each portion between sheets of baking parchment or wax paper to a round measuring a generous 1/8-inch thick; be sure the thickness is uniform. Check the undersides and smooth out any wrinkles. Stack the dough portions (paper attached) on a tray or baking sheet. Freeze for at least 10 minutes and up to 24 hours. If the frozen dough is hard, let it warm up and soften just slightly before using. When ready to bake, place a rack in the middle third of the oven; preheat to 350 degrees. Line several baking sheets with baking parchment, or spray lightly with nonstick cooking spray. Working with one dough portion and keeping the others chilled, peel off one of the sheets of paper, then pat it back into place. Invert the dough, then peel off and discard the second sheet. Using a 2 1/2- to 2 3/4-inch (or similar) round or scalloped cutter, cut out the cookies. Use a spatula to transfer them to the lined baking sheets, spacing them about 1 1/2 inches apart. If the dough becomes too soft to work with, return it to the freezer until it firms up, then continue. Repeat the process with the other portions of dough. Combine the dough scraps and continue rolling, chilling and cutting out until it is all used. Bake one sheet at a time on the middle rack for 5 minutes. Rotate the sheet from front to back and bake for 3 to 5 minutes or until the cookies are just faintly rimmed with brown; watch carefully, as they brown rapidly near the end of baking. Let the pans cool on wire racks for about 3 minutes, until the cookies firm up, then use a wide spatula to gently transfer the cookies to racks. Cool completely.

record-1442

{}

Recipe: Pulled Pork and Veggie Rice Bowl Description: None Ingredients: [{"text": "One 3- to 4-pound boneless pork shoulder or Boston butt, with fat cap"}, {"text": "3 tablespoons favorite barbecue rub, such as Mauro Provisions BBQ Chip Dust or Black Powder Rub, plus additional for broiling and serving"}, {"text": "1 cup barbecue sauce"}, {"text": "2 cups long-grain white rice"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "Nonstick cooking spray, for the bowl"}, {"text": "2 avocados, thinly sliced and fanned out"}, {"text": "1 cup finely diced carrots"}, {"text": "1 cup finely diced pineapples"}] Instructions: For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!). In a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll! For the rice: Rinse the rice under cold water until the water runs clear, then drain. Combine the rice, salt and 3 cups water in a medium saucepan and bring to a simmer. Stir once to ensure nothing is sticking to the bottom. Cover and simmer on very low for about 20 minutes. Remove from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving. Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes. Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until ready to assemble the bowls. For the bowl: Spray a small bowl with nonstick spray. Pack some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a nice portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then arrange the carrots and pineapple separately on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls.

record-1443

{}

Recipe: Salmon Cakes with Lemon Sauce, Rice and Carrot Pilaf and Buttered Peas Description: None Ingredients: [{"text": "Lemon Sauce"}, {"text": "c. light mayonnaise"}, {"text": "2 tsp. freshly grated lemon peel"}, {"text": "1 tbsp. fresh lemon juice"}, {"text": "1 tbsp. milk"}, {"text": "1/2 tsp. dried dill"}, {"text": "1 c. plain dry bread crumbs"}, {"text": "1 small onion"}, {"text": "1 large egg"}, {"text": "2 tbsp. light mayonnaise"}, {"text": "1 can pink salmon, undrained"}, {"text": "4 tsp. oil"}, {"text": "Rice & Carrot Pilaf (recipe follows)"}, {"text": "Buttered Peas (recipe follows)"}] Instructions: Mix sauce ingredients in a small bowl. Add 1/2 cup bread crumbs, the onion, egg and mayonnaise to salmon; mix well. Spread remaining 1/2 cup crumbs on wax paper. Form salmon mixture into 8 patties. Lightly press in crumbs to coat. Heat oil in a large nonstick skillet over medium-high heat. Add patties; fry 2 to 3 minutes per side until heated through and browned. Serve with sauce; accompany with pilaf and peas. Rice & Carrot Pilaf Heat 2 tsp oil in a 2-qt saucepan over medium-high heat. Add 1 chopped medium onion; sauté 3 min­utes or until soft and starting to brown. Stir in 2 cups water, 1 cup uncooked white rice, 2 shredded medium carrots and 2 chicken-broth cubes. Bring to a boil, stir, reduce heat, cover and simmer 18 to 20 minutes until rice is tender and li­quid is absorbed. Buttered Peas Cook 3 cups frozen green peas as directed on bag. Stir in 1 Tbsp margarine and 1/2 tsp salt.

record-1444

{}

Recipe: Cream of Mushroom Soup with Rice Description: This recipe is shown with carrots, but I don't usually add them. Also this soup is delicious with just rice, but to make a heartier meal, you can add chicken to it. Ingredients: [{"text": "2 pound(s) mushrooms, any varitey you like. i used king mushrooms and criminis"}, {"text": "1 shallot, minced"}, {"text": "2 tablespoon(s) butter"}, {"text": "2 tablespoon(s) all purpose flour"}, {"text": "1 box(es) (32 oz.) chicken stock"}, {"text": "1 cup(s) heavy cream"}, {"text": "2 1/2 cup(s) or so, of cooked rice"}, {"text": "2 cup(s) cooked chicken, pulled or diced (optional)"}, {"text": "salt and pepper to taste"}, {"text": "1/4 cup(s) chopped flat leaf parsley"}] Instructions: Clean and Cut Mushrooms into Quarters or bite-size pieces depending on type used. Melt butter in bottom of Dutch oven over medium heat. Add shallots and mushrooms. Cook until mushrooms are soft. Sprinkle flour over mushrooms and shallots. Add more butter if it is too clumpy. Pour in Chicken Broth. Stir until smooth. Add rice. Stir. Add cooked chicken if using. Pour in heavy cream. Salt and pepper to taste. Stir in flat leaf parsley. Ladle into bowls and serve with a bit of fresh parmesan and a few oyster crackers.

record-1445

{}

Recipe: Venison Salami Description: Make and share this Venison Salami recipe from Food.com. Ingredients: [{"text": "5 lbs venison, hamburger ground with no added fat"}, {"text": "5 teaspoons Morton Tender Quick salt"}, {"text": "3 1/2 teaspoons mustard seeds (to taste)"}, {"text": "2 1/2 teaspoons garlic salt (to taste)"}, {"text": "1 teaspoon hickory smoke salt"}] Instructions: Mix ingredients in large bowl and refrigerate, covered with plastic wrap. Remix daily for 3-4 days. On the 5th day, form into rolls of about 2 lbs. each 1 1/2-2" in diameter. Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke. Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying. If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees. Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice.

record-1446

{}

Recipe: Prime Rib Description: None Ingredients: [{"text": "Salt"}, {"text": "Pepper"}] Instructions: Generously rub salt and pepper over entire roast, lightly coating the ends. 3 ribs or under: Roast at 325 degrees for 18 minutes per pound, or until internal temperature on meat thermometer reads 115-120 degrees for rare, and 130 degrees for medium rare. Over 3 ribs: Roast at 275 degrees. Check with meat thermometer after 1 1/2 hours. Internal temperature should be 115-120 degrees for rare, and 130-140 degrees for medium.

record-1447

{}

Recipe: Banana Chocolate Chip Muffins Description: My kids beg me to make these!! I healthy them up a little by using only 1 c. of a.p. flour and then 3/4 c. of whole wheat flour. I also use half coconut oil and half light olive oil (it doesn't taste like olive oil!!). Ingredients: [{"text": "1 3/4 cup(s) all-purpose flour"}, {"text": "3/4 teaspoon(s) baking soda"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 cup(s) sugar"}, {"text": "1 1/4 teaspoon(s) cream of tartar"}, {"text": "2 - eggs, beaten"}, {"text": "1/2 cup(s) vegetable oil"}, {"text": "2 - ripe bananas, mashed"}, {"text": "1/8 cup(s) milk (or a little more to make batter a bit more moist)"}, {"text": "8 ounce(s) chocolate chips"}] Instructions: Preheat oven to 400. Combine first 5 ingredients together in a large bowl. In a separate bowl, combine remaining ingredients except chocolate chips. Add wet ingredients to dry ingredients. Mix chocolate chips until well combined. Spoon into a sprayed muffin pan. Bake for about 18 minutes.

record-1448

{}

Recipe: Grilled Walleye Pike and Jumbo Prawns in Saffron Fennel Broth with Fried Greens and Minnesota Wild Rice Description: None Ingredients: [{"text": "18 large prawns, shelled and de-veined"}, {"text": "1 1/2 pounds walleye pike fillets, skinless"}, {"text": "2 tablespoons olive oil"}, {"text": "Old Bay Seasoning, to taste"}, {"text": "6 bamboo skewers soaked in water for 1/2 hour"}, {"text": "Oil, for deep-frying"}, {"text": "2 cups mesclun salad mix, very dry"}, {"text": "Salt and pepper, to taste"}, {"text": "3 cups cooked wild rice, warm"}, {"text": "2 teaspoon each minced chives, tarragon, parsley and chervil"}, {"text": "1 medium leek, julienned"}, {"text": "1/2 fennel, cored, julienned"}, {"text": "1/2 cup white wine"}, {"text": "5 cups seafood stock, or 2 1/2 cups clam broth and 2 1/2 cups chicken broth"}, {"text": "1/2 teaspoon saffron"}, {"text": "1 medium carrot, very finely diced"}] Instructions: Brush prawns and walleye with olive oil. Sprinkle with Old Bay Seasoning, salt, and pepper. Thread 3 prawns on each skewer. Cut the fish into 12 pieces. Set aside.  Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer. In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp. Drain on a paper towels. Sprinkle with salt and pepper.  Preheat a gas or electric grill or a broiler. Grill the shrimp and fish until just cooked through. Set aside. To serve pack the some of the wild rice into a 1/2 cup ramekin. Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl. Repeat with the remaining rice, to make a total of 6 servings. Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl. Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish. Lean skewered prawns against fish. Sprinkle with the herbs and serve immediately. In a medium soup pot combine, leeks, fennel, and wine. Bring to a simmer and cook until the mixture is almost dry. Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated. Add the carrots and cook until crisp tender, about 1 minute. Set aside.

record-1449

{}

Recipe: A Bit of Everything Chicken Salad Description: Make and share this A Bit of Everything Chicken Salad recipe from Food.com. Ingredients: [{"text": "1 lb chicken breast (I buy the tenders)"}, {"text": "1 bunch spinach (about 2 cups washed, stemmed and torn)"}, {"text": "1/2 head lettuce (about 2 cups washed and shredded)"}, {"text": "1 cup red grapes"}, {"text": "1 cup cherry tomatoes"}, {"text": "1 apple, peeled and sliced"}, {"text": "1 orange, sectioned"}, {"text": "1/2 cup cashews"}, {"text": "1/4 cup sunflower seeds"}, {"text": "1/4 cup raisins"}, {"text": "3 green onions, sliced"}, {"text": "1/4 cup lemon juice (about 2 lemons)"}, {"text": "4 tablespoons honey"}, {"text": "1 pinch cayenne pepper"}, {"text": "1/2 teaspoon salt"}, {"text": "2 teaspoons poppy seeds"}, {"text": "1/2 teaspoon Dijon mustard"}, {"text": "1/2 cup olive oil (walnut oil or other nut oil is also good in this dressing)"}] Instructions: Whisk together dressing ingredients (lemon juice - mustard), whisking in oil in a slow stream. Dressing will be used for both marinating the chicken and for salad dressing. With one third of the dressing (reserving 2/3 of the dressing for salad dressing) marinate chicken for 1 hour and then broil chicken, discarding the marinade. Shred or chop chicken. Mix together salad ingredients (spinach - orange) with shredded chicken. Toss. Garnish with cashews, sunflower seeds, raisins and green onion. Toss. Whisk dressing again and then toss salad with remaining dressing (or 2/3 of the original dressing).

record-1450

{}

Recipe: CRISPY PEANUT BUTTER BALLS OR BARS Description: I have not found anyone that doesn't love these and so many people can't figure out what makes them crispy inside. I know everyone has a "buckeye ball" recipe and some call for crushed graham crackers and some people just make them with peanut butter,butter and powdered sugar. I am NOT a fan of the weird gritty feel of the graham cracker so I was happy to find this recipe many years ago and it has never failed me. I make these bite size so this recipe makes 100+ balls. You can make them egg shaped for easter or heart shaped for Valentines day instead of buying expensive peanutbutter cups. Ingredients: [{"text": "2 stick(s) butter, very soft or melted"}, {"text": "2 cup(s) creamy peanut butter"}, {"text": "3 3/4 cup(s) powdered sugar"}, {"text": "3 cup(s) rice krispies cereal"}, {"text": "- chocolate bark, for melting and coating(i have used white bark also)"}, {"text": "- shortening or wax if you usually use this in your melted chocolate* optional*"}] Instructions: In a large bowl, blend together butter, peanut butter and sugar until smooth.Fold in cereal, stirring as little as possible, to prevent cereal from being crushed too much. If making balls: Roll mixture into ¾” to 1” balls, and place on waxed paper lined tray. If making bars: Press the mixture into a buttered 9x13 pan. Melt candy bars or chips(I break bars up into pieces and microwave until melted – you must be very careful not to overcook, or chocolate will turn into a grainy mess. Stir after the first minute of cooking on High, then keep stirring every 15 seconds until all is melted.* make sure the bowl is completely dry before putting the chocolate in it because the slightest bit of water will seize the chocolate and it will be ruined* Balls:I use 2 forks or a toothpick to dip the peanut butter balls in the chocolate, dipping one at a time. HINT - the chocolate will adhere much better, with less mess and dripping, if you freeze the balls before dipping them - then take out about a dozen at a time to dip. When the warm melted chocolate meets the frozen peanut butter ball, the chocolate will harden around it much quicker. Bars: Spread the melted chocolate on the peanut butter mixture. Drop the ball onto waxed paper; repeat until all balls are dipped. Let balls set, to allow chocolate to harden again, before storing them in a covered container, with wax paper between layers. Bars:The rice crispy cereal in these tends to get “soggy’ if left out at room temperature, so I store mine in a covered container in the refrigerator, taking them out just before serving.

record-1451

{}

Recipe: TEXAS-STYLE CHIPOTLE BEEF RUB Description: Make and share this TEXAS-STYLE CHIPOTLE BEEF RUB recipe from Food.com. Ingredients: [{"text": "1/3 cup dark brown sugar, packed"}, {"text": "3 tablespoons coffee, grounds finely ground (dark roasted)"}, {"text": "2 1/2 tablespoons salt"}, {"text": "1 1/2 tablespoons granulated dried garlic"}, {"text": "1 tablespoon paprika"}, {"text": "1 1/2 teaspoons dried oregano leaves"}, {"text": "1/3 cup TABASCO\u00ae brand Chipotle Pepper Sauce"}] Instructions: Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add TABASCO®Chipotle Sauce; stir until well mixed. Rub on 1 1/2 pounds beef flank or skirt steaks. Or rub on roasts and ribs. Refrigerate 20 minutes to marinate before grilling.

record-1452

{}

Recipe: Lighter Pasta Carbonara Description: A much lighter version of Pasta Carbona and still same deliciousness. Ingredients: [{"text": "2 - egg yolks"}, {"text": "2 cup(s) any milk"}, {"text": "5 clove(s) garlic"}, {"text": "2 tablespoon(s) butter"}, {"text": "6 slice(s) bacon"}, {"text": "8 ounce(s) pasta of choice"}, {"text": "1 cup(s) parmesan cheese"}, {"text": "salt and pepper"}, {"text": "parsley to garnish"}] Instructions: Cook pasta al dente, according to package, reserving some pasta water Air fry bacon, till crisp In a bowl combine eggs & milk I a large skillet, melt butter and saute on low the smashed garlic cloves, about a min. Add in the milk mixture and parmesan cheese. Add in pasta and bacon, add some pasta water if needed and combine well. Turn off heat and let sit 10 mins..stir and serve, garnish with parsley and more parm.

record-1453

{}

Recipe: Unbelievable Chicken Marinade Description: Make and share this Unbelievable Chicken Marinade recipe from Food.com. Ingredients: [{"text": "1/4 cup cider vinegar"}, {"text": "3 tablespoons coarse grain mustard"}, {"text": "3 garlic cloves, pressed"}, {"text": "1 lime, juice of"}, {"text": "1/2 lemon, juice of"}, {"text": "1/2 cup brown sugar, packed"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon black pepper"}, {"text": "2/3 cup vegetable oil"}, {"text": "1 tablespoon liquid smoke"}, {"text": "6 skinless chicken breasts"}] Instructions: mix all ingredients in bowl very well add chicken marinade for 6 to 10 hours enjoy.

record-1454

{}

Recipe: Thai Peanut Noodle Stir-Fry Description: This is a recipe out of a book from my MIL. I borrowed the book from her and copied down the recipes I liked. This was one of them. Ingredients: [{"text": "1 cup chicken broth"}, {"text": "1/2 cup Dijon mustard"}, {"text": "1/3 cup creamy peanut butter"}, {"text": "3 tablespoons firmly packed light brown sugar"}, {"text": "2 tablespoons soy sauce"}, {"text": "1 garlic clove, crushed"}, {"text": "1/2 teaspoon minced fresh ginger"}, {"text": "1 tablespoon cornstarch"}, {"text": "4 cups cut up vegetables (red pepper, carrot, mushrooms, green onions, Chinese pea pods)"}, {"text": "1 tablespoon vegetable oil"}, {"text": "1 lb linguine, cooked"}, {"text": "chopped peanuts, and scallion brushes (to garnish)"}] Instructions: In medium saucepan, combine chicken broth, mustard, peanut butter, sugar, soy sauce, garlic, ginger and cornstarch. Cook over medium heat until mixture thickens and begins to boil. Reduce heat and keep warm. In large skillet, over medium high heat, saute vegetables in oil until tender about 5 minutes. In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated. Garnish with chopped peanuts and scallion brushes. Serve immediately.

record-1455

{}

Recipe: Best Ever Crockpot Roast Description: Makes a good soup base. Ingredients: [{"text": "1 package(s) brown gravy mix"}, {"text": "1 package(s) ranch style dressing mix"}, {"text": "1 package(s) italian dressing mix"}, {"text": "5-6 pound(s) roast beef"}, {"text": "1 cup(s) water"}] Instructions: Put all ingredients in crockpot. Cook high 5-6 hours

record-1456

{}

Recipe: Creamy Grits Description: One morning while I was making grits I thought how could I improve this? Aha! Here is the new and improved model. Sometimes I add cheese, sometimes herbs. Gruyere is spectacular. Also, we love these grits topped with poached eggs for breakfast or creamy mushroom ragout for lunch or dinner. Ingredients: [{"text": "1 1/3 cups chicken broth"}, {"text": "1 1/3 cups fat-free half-and-half"}, {"text": "2/3 cup grits"}, {"text": "4 tablespoons butter"}, {"text": "salt and pepper"}, {"text": "hot sauce"}] Instructions: Bring the liquids to a boil and whisk in the grits. Lower the heat to a slow simmer, cover and cook until creamy and soft, about 5-8 minutes, stirring occasionally so they don't stick. Season with butter, salt and pepper, and serve. Offer hot sauce on the side.

record-1457

{}

Recipe: Green Bean-Cherry Tomato Salad Description: My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey Ingredients: [{"text": "1-1/2 pounds fresh green beans, trimmed"}, {"text": "1 pint cherry tomatoes, halved"}, {"text": "1 small red onion, halved and thinly sliced"}, {"text": "3 tablespoons red wine vinegar"}, {"text": "1-1/2 teaspoons sugar"}, {"text": "3/4 teaspoon dried oregano"}, {"text": "3/4 teaspoon salt"}, {"text": "1/4 teaspoon garlic powder"}, {"text": "1/4 teaspoon pepper"}, {"text": "1/4 cup olive oil"}] Instructions: In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

record-1458

{}

Recipe: mash potato cookies Description: choc chips, coconut and mash potatoes make a great cookie. i made these and delivered to mothers in the complex for mothers day. i received good reviews, hope you will like them Ingredients: [{"text": "2 stick(s) melted butter"}, {"text": "3 - eggs, whisked slightly"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "2 teaspoon(s) cream of tartar"}, {"text": "1 teaspoon(s) soda"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 teaspoon(s) coconut flavoring"}, {"text": "1/2 teaspoon(s) vanilla"}, {"text": "1 1/2 cup(s) flour"}, {"text": "1 cup(s) coconut"}, {"text": "3/4 cup(s) semi-sweet mini choc chips"}, {"text": "2 cup(s) instant mash potato flakes"}] Instructions: while the butter is melting in the microwave, whip the eggs to combine. add the sugar, cream of tartar, soda, salt, flavorings. add the butter, mashed potato flakes, flour. fold in the coconut, chips. ref 1 hr and bake on greased cookie sheet at 350 for 10 min. let set on cookie sheet a minute before removing.

record-1459

{}

Recipe: White Burgundy Punch Description: Make and share this White Burgundy Punch recipe from Food.com. Ingredients: [{"text": "2 oranges, juice and rind"}, {"text": "2 lemons, juice and rind"}, {"text": "1 1/4 cups water"}, {"text": "1 tablespoon honey"}, {"text": "1/4 cup sugar"}, {"text": "2 (750 ml) bottles white burgundy"}, {"text": "1 cup brandy"}, {"text": "crushed ice"}] Instructions: Place the orange and lemon rind in a saucepan together with the water, honey and sugar. Simmer for 5 minutes, then strain into a punch bowl. Add the juice from the fruit, the wine, brandy, and crushed ice, garnish with slices of orange and lemon, chill until needed.

record-1460

{}

Recipe: All Day Mushrooms Description: This is an odd recipe for mushrooms! It is from a Paula Deen cookbook, and she says they are worth the time. And, yes you are reading it right - cook time is 8 hours. Ingredients: [{"text": "3 lbs button mushrooms, whole"}, {"text": "1/2 cup butter (1 stick)"}, {"text": "2 cups Burgundy wine"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1 teaspoon garlic, minced"}, {"text": "1 teaspoon dried dill"}, {"text": "1/2 teaspoon pepper"}, {"text": "2 chicken bouillon cubes"}, {"text": "2 beef bouillon cubes"}] Instructions: Wet a paper towel and wipe any dirt from the mushrooms. Place the mushrooms in a large stockpot. Add the remaining ingredients to the pot. The liquid will NOT cover the mushrooms at first. Cook, covered, over very low heat for 4 hours. Stir occasionally so that all of the mushrooms are completely coated with the cooking liquid. Remove the cover and cook for an additional 4 hours. The mushrooms will shrimk by half and become saturated with cooking liquid. Remove with a slotted spoon and serve in a bowl.

record-1461

{}

Recipe: Avocado and Roasted Beet Salad Description: This is a very filling salad and could easily be a main dish. Ingredients: [{"text": "2 beets"}, {"text": "1 ripe avocado"}, {"text": "1 teaspoon fresh thyme"}, {"text": "2 teaspoons balsamic vinegar"}, {"text": "6 teaspoons olive oil"}, {"text": "1 teaspoon dijon mustard"}, {"text": "salt and pepper"}] Instructions: None

record-1462

{}

Recipe: Chili with Beans Description: Make and share this Chili with Beans recipe from Food.com. Ingredients: [{"text": "1 can pinto beans, drain and rinse the beans (restaurant size)"}, {"text": "5 lbs lean ground beef"}, {"text": "1 -2 onion, diced"}, {"text": "4 bell peppers, diced"}, {"text": "4 anaheim chilies, diced"}, {"text": "2 yellow chiles, diced"}, {"text": "2 jalapeno chiles, diced"}, {"text": "2 serrano chilies, diced"}, {"text": "2 cans crushed tomatoes (not restaurant size -- I think 28 oz.)"}, {"text": "1 cup chili seasoning mix"}, {"text": "2 tablespoons salt"}, {"text": "1 tablespoon black pepper"}, {"text": "1 tablespoon garlic powder"}, {"text": "1 tablespoon ground cumin"}, {"text": "1/4 cup paprika"}, {"text": "1/4 cup new mexico chili powder"}, {"text": "1/4 cup california chili powder"}, {"text": "1/2 teaspoon oregano"}] Instructions: Mix all and store in sealed container. Use 4 teaspoons with 1 pound of ground beef for chili with beans. Adjust seasoning more or lesss to taste. Place all of the above except the meat into a large kettle. Turn the heat on low. Scramble the ground beef in a pan. Drain the fat off of it. Then add 1 cup of chili seasoning. Add 1 cup water. Gently heat the meat with the spices. Then pour into the bean and pepper mixture. If mixture is too thick you can add 1 cup more water. Heat till mixture simmers and the peppers and onions cook. Be sure and heat on low to medium or stay right with it and stir or it will scorch.

record-1463

{}

Recipe: Chili-Corn Stick Pie Description: I recently saw this in the Dallas Morning News Food Section and thought it looked quick and easy. Update: I recently fixed this. I tasted it before I put it in the baking dish & felt it needed something. I added more chili powder, garlic powder, some cumin and cayenne. Cornbread lattice really added to it. Hope you enjoy! Ingredients: [{"text": "1 lb ground beef"}, {"text": "1 teaspoon vegetable oil"}, {"text": "1 large onion, chopped"}, {"text": "1 (15 ounce) can black beans, rinsed and drained"}, {"text": "1 (14 ounce) can of chili style tomatoes (Rotel or mexican style tomatoes may be substiuted, just add some chili powder to them)"}, {"text": "1 (8 ounce) can no-salt-added tomato sauce"}, {"text": "1 (11 1/2 ounce) package pillsbury refrigerated cornbread twists dough (Walmart has them)"}, {"text": "cheddar cheese (optional)"}, {"text": "sour cream (optional)"}] Instructions: Preheat oven to 375. In a large skilled add oil and brown ground beef and onion. Drain off any fat. Add tomatoes, tomato sauce and beans. Spoon into a baking dish. Open cornbread twists and separate into strips. Lattice cornbread over chili mixture. Bake until corn twists are lightly browned (about 12- 15 minutes). Remove and serve with cheese and sour cream - if desired.

record-1464

{}

Recipe: Mushroom Burgers Description: Make and share this Mushroom Burgers recipe from Food.com. Ingredients: [{"text": "1/4 lb mushroom, sliced thin"}, {"text": "1 small onion, diced"}, {"text": "1 medium carrot, diced"}, {"text": "1/2 medium green pepper, diced"}, {"text": "2 celery ribs, diced"}, {"text": "1/2 cup shredded provolone cheese"}, {"text": "1 tablespoon margarine"}, {"text": "1/2 cup breadcrumbs"}, {"text": "1/4 cup sour cream"}, {"text": "1 egg"}, {"text": "vegetable oil"}] Instructions: In frying pan, saute vegetables in margarine until tender. Cool to room temperature. In large bowl, combine bread crumbs, provolone cheese, sour cream and egg. Mix in cooled vegetables. Drop mixture by spoonfuls into a lightly oiled pan or griddle and fry the patties on both sides until browned.

record-1465

{}

Recipe: Juicy Grilled Chicken Breasts Description: I hate dry chicken breasts. The secret is to brine your chicken. In fact, you can brine the breasts and then rinse and freeze them to use later. For my husband and me, I used 3 large skinless/boneless breasts. We shared one for the day they were cooked. Then I shredded the other two and used them for two different dinner salads on subsequent days. If you're not going to use them within 2 or 3 days, freeze the cooked chicken for later. The same method can be used in your oven, but this way doesn't heat up the house in the summertime! Ingredients: [{"text": "3 - skinless, boneless chicken breasts, 6-9 ounces each, trimmed of excess fat"}, {"text": "3-4 tablespoon(s) salt"}, {"text": "olive oil or other oil"}, {"text": "freshly ground black pepper"}, {"text": "seasoned salt or choice"}] Instructions: Trim excess fat from breasts. Dissolve 3 tablespoons salt into bowl of water. Let chicken breasts sit in salted water for 1/2 hour on the counter, or in the fridge for up to 6 hours. Remove breasts from brine and rinse well in cool water. If breasts are very uneven in thickness, you can pound them. (I usually don't and this method still works.) Heat grill to 450 ºF. Brush breasts with oil, place in disposable aluminum or other grill-safe pan. Sprinkle desired seasonings on top. Place pan on grill over indirect heat. Close grill and cook for 15-18 minutes. Or use thermometer and cook until temperature is 165ºF. Cut into thickest part of breasts to make sure they're not too pink. If slightly pink, that's ok b/c the chicken will continue to cook while it rests. Remove pan from grill, cover with foil and let chicken rest for 5-10 minutes.

record-1466

{}

Recipe: Easy Yeast Rolls Description: From Taste of Home magazine. I just made these and they are delicious. Please note that prep and cooking times do not include time for the dough to rise. Ingredients: [{"text": "2 tablespoons active dry yeast"}, {"text": "2 cups warm water (110 to 115 degrees)"}, {"text": "1/2 cup sugar"}, {"text": "1 egg"}, {"text": "1/4 cup canola oil"}, {"text": "2 teaspoons salt"}, {"text": "5 1/2-6 cups all-purpose flour"}] Instructions: In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 4 cups of flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, approximately 6 to 8 minutes. Place in a greased bowl and turn once to get the top of the dough greased also. Cover and let rise in a warm place until doubled, approximately 1 hour. Punch the dough down; turn onto a lightly floured surface. Divide into four portions. Shape is portion into 12 balls. To form knots, roll each ball into an 8 inch rope, tie in a knot and tuck the ends under. Place on a greased baking sheet about 2 inches apart. Cover and let rise until doubled, about 35 minutes. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Remove from baking sheet and cool on wire racks.

record-1467

{}

Recipe: Cornish Game Hens with Pomegranate Molasses Description: None Ingredients: [{"text": "4 Cornish game hens, split, spine and wing tips removed"}, {"text": "Extra-virgin olive oil"}, {"text": "Kosher salt"}, {"text": "1 bottle (12 fluid ounces) pomegranate molasses"}, {"text": "2 cloves garlic, smashed"}, {"text": "1/2 cup chicken stock"}, {"text": "2 tablespoons sliced scallion greens, cut thin on the bias, for garnish"}] Instructions: Preheat the oven to 350 degrees F. Tie each hen's legs together with butcher's twine or a blanched scallion green. Coat a large saute pan with olive oil and bring to medium-high heat. Season the hens on both sides generously with salt. Carefully lay the hens in the pan, skin side down, and cook until the skin becomes brown and crispy, 6 to 7 minutes. Turn the hens over and brown on the flesh side. Do not crowd your pan, you may need to do this in batches. Remove the hens to a sheet tray. Meanwhile, combine the molasses and garlic in a saucepan over medium heat. Bring the molasses to a boil and reduce by half until syrupy, about 20 minutes. Brush the hens on both sides with the reduced molasses. Put the hens in the oven and roast until they are cooked through, basting occasionally, about 20 minutes. Remove the hens from the oven and garnish with the sliced scallions.

record-1468

{}

Recipe: The Balsamic Steak Burger Description: This is the greatest burger. It is delicious and won't break your budget. It melts in your mouth. My husband and I both love it; I think the secret is the balsamic flavor. Ingredients: [{"text": "1 pound(s) ground angus beef"}, {"text": "1/4 teaspoon(s) ground peppercorn"}, {"text": "1/4 teaspoon(s) garlic salt"}, {"text": "1 1/2 tablespoon(s) butter"}, {"text": "2 large onions, mild-favored"}, {"text": "1 pinch(es) sugar"}, {"text": "1 dash(es) vinegar"}, {"text": "1 tablespoon(s) butter"}, {"text": "1 large red pepper"}, {"text": "1 bottle(s) balsamic vinegar"}, {"text": "8 slice(s) bacon, fried"}, {"text": "4 slice(s) gorgonzola cheese, thinly sliced"}, {"text": "4 large kaiser rolls"}] Instructions: Mix ground beef, peppercorn and garlic salt in bowl. Shape into 4 large burgers. Set aside til ready to grill. Slice onions in thin slices. In skillet at medium heat, cook/carmelize onions in 2 1/2 T butter til carmel in color. Add just a pinch of sugar to sweeten, and a dash/splash of vinegar at end of cooking to deglaze the skillet. Set aside; to be used when assembling your sandwiches. Slice red pepper into slivered pieces. In smaller skillet, cook red pepper in just 1 Tablespoon of butter until tender. If you prefer roasted flavor, you can also substitute roasted peppers for the skillet-prepared peppers. Set aside; to be used when assembling your sandwiches. In separate pan, create a balsamic glaze by heating the balsamic vinegar and cooking until vinegar has been reduced by 35 to 40% (or until you begin to notice a slight thickening of the vinegar.) Set aside to use as a condiment for your grilled burgers. In skillet, fry 8 slices bacon til lightly crispy. Set aside; to be used when assembling your sandwiches, as a topping on your burgers.) In skillet or oven, lightly toast the inside face of the kaiser rolls. Set aside (for assembling purposes.) Preheat grill to 350. When grill is ready, cook burgers, flipping once, to your desired degree of "doneness". Add a slice of gorgonzola cheese to each burger. Remove burgers from direct heat source, but leave on grill until cheese has melted. Time to assemble your burgers/sandwiches: Place burger on bottom half of toasted Kaiser roll. Top with carmelized onions and red peppers. Add two bacon slices to each sandwich. Splash each sandwich with generous portion (to your desired taste) of reduced balsamic vinegar. Top with bun top & it's ready for your enjoyment. Optional - Other condiments may also be served. For example, red leaf lettuce or fresh spinach leaf can be added to your sandwich. And if you are a ketchup lover, consider substituting a heavy pasta sauce.

record-1469

{}

Recipe: Beef-n-Cream cheese Casserole Description: My mom used to make this growing up and my late dad just loved it RIP dad. I would love to share it with you. Ingredients: [{"text": "2 pound(s) hamburger"}, {"text": "1 large cream cheese"}, {"text": "1 can(s) small pitted olives"}, {"text": "1/4 cup(s) catsup"}, {"text": "1 medium onions,chopped"}, {"text": "1 can(s) cream of celery soup"}, {"text": "1 can(s) cream of mushroom soup"}, {"text": "- pepper i put just a little"}, {"text": "1 can(s) of biscuit (tubs)"}] Instructions: Brown hamburger ,drain,mixin remaining Ingredients and cook until cream cheese is melted. Put in a 350 oven for 20 mins. Serve with buns on top . you can cook the buns and then put them on top at the end,

record-1470

{}

Recipe: Chocolate Chip Banana Cream Pie II Description: I've had this recipe for many years on an old recipe card that is yellowing badly. I'm putting it here for safekeeping. This is a very tasty pie and different from most others I've had. Prep time does not include chill time. Ingredients: [{"text": "2 cups corn flakes, crushed"}, {"text": "1/2 cup butter, melted (1 stick)"}, {"text": "1/4 cup sugar"}, {"text": "4 egg yolks"}, {"text": "1/2 cup sugar"}, {"text": "2 cups milk, scalded"}, {"text": "1 tablespoon unflavored gelatin (1 envelope)"}, {"text": "1/4 cup cold water"}, {"text": "1 teaspoon vanilla"}, {"text": "2 large bananas, ripe, sliced"}, {"text": "1 cup sour cream"}, {"text": "1/3 cup semi-sweet chocolate chips, chopped"}] Instructions: Crust:. Mix corn flake crumbs, melted butter and sugar together. Press firmly on bottom and sides of pie plate. Chill until ready to fill. Filling:. Beat egg yolks and sugar thoroughly. Add a little scalded milk, stirring constantly. Add mixture to rest of scalded milk in pan. Cook over low heat, stirring constantly until thickened. Soften gelatin in cold water and blend into custard. Add vanilla. Chill until it starts to gel then fold in sliced bananas. Pour into crumb shell and spread on sour cream. Sprinkle chopped chocolate chips over top. Cover pie with meringue.

record-1471

{}

Recipe: Popeye's Mardi Gras Cheesecake Description: This recipe is a copycat of Popeye's Louisiana Kitchens Mardi Gras Cheesecake (Our Mardi Gras Cheesecake is served chilled and decorated in confectionary confetti!) Ingredients: [{"text": "15 graham crackers, crushed"}, {"text": "2 tablespoons butter, melted"}, {"text": "4 (8 ounce) packages cream cheese"}, {"text": "1 1/2 cups white sugar"}, {"text": "3/4 cup milk"}, {"text": "4 eggs"}, {"text": "1 cup sour cream"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1/4 cup all-purpose flour"}, {"text": "1 (3 ounce) bottle colored sprinkles (small size-multicolored)"}] Instructions: Preheat oven to 350 degrees F. Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours. Chill in refrigerator until serving. Decorate with confetti before cutting.

record-1472

{}

Recipe: Bread-And-Butter Pickles My Way Description: I use the slicing blade on my Cuisinart to make the slicing job fast and easy. I have monkeyed around with this recipe since the early 1980s, and about 10 years ago I settled on this combination of ingredients. I don't process them (I did once and I found the texture of the pickles suffered) but you certainly can if you wish. You can also store them in the fridge (if you have room) if you have safety concerns about not processing them; they'll be eaten pretty fast so won't be taking up a lot of room for long! Ingredients: [{"text": "28 cups sliced pickling cucumbers"}, {"text": "8 cups sliced onions"}, {"text": "1/2 cup pickling salt (do not use table salt)"}, {"text": "ice cube"}, {"text": "7 1/2 cups white sugar"}, {"text": "7 1/2 cups white vinegar"}, {"text": "3 tablespoons mustard seeds"}, {"text": "1 1/2 tablespoons celery seeds"}, {"text": "1 tablespoon turmeric"}] Instructions: I recommend using a Cuisinart fitted with a slicing blade to make the preparation of the vegetables less tedious. In a very large container, combine sliced cucumbers and onions, and salt. Cover with a generous amount of ice cubes. Cover and let sit for approximately four hours. Drain well and remove any ice; lightly rinse with cold water and drain well again. In a large preserving kettle, combine sugar, vinegar and spices and bring to a boil. Add drained vegetables and bring back to a boil. Fill hot sterilized canning jars with mixture and seal. Please note that I have made this recipe for ages and I do not process them; I know that goes against the grain nowadays, but that's what I do; if you wish to process them, I would recommend a 10-minute boiling water bath.

record-1473

{}

Recipe: Aztec Punch Description: Make and share this Aztec Punch recipe from Food.com. Ingredients: [{"text": "1 gallon tequila"}, {"text": "5 gallons grapefruit juice"}, {"text": "2 quarts tea"}, {"text": "3 cups lemon juice"}, {"text": "1 cup sugar syrup"}] Instructions: Stir together in a punch bowl with large blocks of ice.

record-1474

{}

Recipe: Tunisian Carrot Salad With Harissa Description: I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too. Ingredients: [{"text": "1 lb carrot, peeled and thinly sliced"}, {"text": "3 tablespoons flat leaf parsley, minced"}, {"text": "1 teaspoon cumin, ground"}, {"text": "1/3 cup olive oil"}, {"text": "1/4 cup red wine vinegar"}, {"text": "2 garlic cloves"}, {"text": "1/4 teaspoon harissa (see my The Essential Harissa)"}, {"text": "12 black olives"}, {"text": "2 hard-boiled eggs, quartered"}] Instructions: In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl. In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine. To serve, place the carrots in a serving dish and garnish with the olives and eggs. NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.

record-1475

{}

Recipe: Five Bean and Bacon Bake Description: Make and share this Five Bean and Bacon Bake recipe from Food.com. Ingredients: [{"text": "1 lb bacon"}, {"text": "3 large onions, sliced"}, {"text": "3/4 cup brown sugar"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1/2 cup vinegar"}, {"text": "16 ounces butter beans"}, {"text": "16 ounces green beans"}, {"text": "16 ounces lima beans"}, {"text": "16 ounces dark red kidney beans"}, {"text": "16 ounces baked beans"}] Instructions: Fry bacon until done, not crisp; drain. Set aside. Reserve 2 T. bacon drippings in skillet. Reduce heat and add onions, brown sugar, vinegar and garlic powder to skillet. Stir well. Cover and cook 2 minutes or until onions are slightly soft. Then drain and combine butter beans, green beans, green lima beans and dark red kidney beans. Mix undrained baked beans with above bean mixture. Combine bean mixture, onion mixture and one half of the bacon slices (crumbled) in a 3 quart casserole. Top with remaining bacon slices. Bake, uncovered 1 hour in 350 oven.

record-1476

{}

Recipe: Roasted Cauliflower with Cumin Description: A time-saving tip: Instead of roasting fresh cauliflower, substitute frozen cauliflower, prepared according to package instructions, and toss with browned butter, cumin, and parsley. Ingredients: [{"text": "1 head cauliflower"}, {"text": "1/4 c. olive oil"}, {"text": "1 tsp. salt"}, {"text": "1/4 tsp. Pepper"}, {"text": "1 tbsp. cumin seeds"}, {"text": "3 tbsp. unsalted butter"}, {"text": "1 tbsp. sherry vinegar"}, {"text": "1/4 c. flat-leaf parsley"}] Instructions: Cook the cauliflower: Heat the oven to 425 degrees F. Place the cauliflower florets in a large roasting pan and toss with the olive oil, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the cumin seeds. Roast until florets are tender and lightly golden, 30 to 40 minutes. Prepare the brown butter: Melt the butter in a small skillet over medium heat and continue to cook until golden brown. Sprinkle with vinegar and remaining salt and pepper. Transfer the cauliflower to a serving dish and toss with the brown butter and parsley. Serve immediately.

record-1477

{}

Recipe: BEST BUFFET CASSEROLE Description: Easy to fix, good to eat! Ingredients: [{"text": "1 - 5.5 ounce package au gratin instant potato mix"}, {"text": "1 - 16 oz. package cocktail wieners, sliced lengthwise"}, {"text": "1-1/2 cup(s) milk"}, {"text": "1 can(s) cream of mushroom soup"}, {"text": "2 tablespoon(s) margarine or butter, melted"}, {"text": "1 package(s) 8 oz. shredded sharp cheddar cheese"}, {"text": "8 ounce(s) cubed cooked ham"}, {"text": "1 can(s) 4.5 oz sliced mushrooms, drained"}, {"text": "1 package(s) 8 oz cream cheese, diced"}, {"text": "2 tablespoon(s) dried chives"}, {"text": "1 can(s) 6 oz. french-fried onions"}] Instructions: Preheat oven to 350^. Spread the dried potatoes in the bottom of an ungreased 9x13 baking dish. Cover with a layer of sausages. Mix together the soup, milk & butter, pour over the ingredients in the dish. Layer in the cheddar cheese, cubed ham and mushrooms. Dot with cream cheese cubes and sprinkle with chives. Bake uncovered for 30 minutes. Sprinkle the french fried onions over the top and return to the oven for an additional 15 minutes, or until browned.

record-1478

{}

Recipe: Restaurant Style Indian Butter Chicken (Chicken Makhani) Description: My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants! I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house! UPDATE: One individual has complained that there is excess chili powder in this recipe. It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual 'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne. (I hope this clarifies any confusion!) Ingredients: [{"text": "1 1/2 lbs boneless skinless chicken breasts"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!)"}, {"text": "salt"}, {"text": "3 -4 drops liquid smoke"}, {"text": "1 cup full fat yogurt"}, {"text": "salt"}, {"text": "2 tablespoons garlic paste or 6 garlic cloves"}, {"text": "1 tablespoon garam masala"}, {"text": "3 tablespoons butter (melted)"}, {"text": "1 tablespoon Mexican chili powder"}, {"text": "2 tablespoons ginger paste"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 tablespoon olive oil"}, {"text": "1 tablespoon butter"}, {"text": "1 1/2 tablespoons garam masala"}, {"text": "1 tablespoon ginger paste"}, {"text": "1 tablespoon garlic paste"}, {"text": "1 green chili pepper (Chopped)"}, {"text": "1 (28 ounce) can crushed tomatoes"}, {"text": "1 tablespoon tomato paste"}, {"text": "1 tablespoon Mexican chili powder"}, {"text": "salt"}, {"text": "1/2 tablespoon honey or 1/2 tablespoon sugar"}, {"text": "1 tablespoon fenugreek leaves"}, {"text": "1 cup heavy cream"}] Instructions: To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour. Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400°F (200°C). Place chicken on an oven sheet and bake in preheated oven for 20 minutes. To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 tbsp garam masala. When masala begins to puff and bubble, mix in ginger, garlic paste and green chile peppers. Saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and a couple more drops of liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream. Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3. Salt to taste and garnish with fresh chopped cilantro (optional). Enjoy!

record-1479

{}

Recipe: Garden Sliders! Description: Great little starters for your next barbeque bash! For a no cook starter, serve the squash fresh instead of grilled. Adapted from BH&G magazine. Ingredients: [{"text": "1 (15 ounce) can great northern beans, rinsed and drained (or cannellini beans)"}, {"text": "2 tablespoons olive oil"}, {"text": "2 garlic cloves, minced (about 1 tsp.)"}, {"text": "1/2 teaspoon italian seasoning, crushed"}, {"text": "1 medium summer squash, cut into 1/4-inch-thick slices (or use zucchini if you like)"}, {"text": "24 slices French bread (1/4-inch)"}, {"text": "2 medium roma tomatoes, cut in 1/4-inch-thick slices"}, {"text": "1 small cucumber, cut into 1/4-inch-thick slices"}, {"text": "1 small celery tops, sprigs small tomato wedges, and (or basil or other herb) (optional) or 1 small pickle, slices (optional)"}] Instructions: For bean spread, in food processor(or blender) combine beans, 1 tablespoon of the oil, the garlic, and Italian seasoning. Cover; process until smooth. Season with salt and ground black pepper. To grill squash, toss squash slices with remaining tablespoon olive oil. Place in a grill basket. Place basket directly over medium coals for about 5 minutes or just until squash is tender, turning once. (or use your grill pan on the stovetop!). I like to grill the tomatoes and the bread for just a minute or two also. Spread one side of each bread slice with bean spread. Top half of the bread with tomato, squash, and cucumber slices. Top with remaining bread slices, spread side down. Secure sandwiches with wooden picks. Top with celery sprigs, tomato wedges, and/or pickle slices. Enjoy! To make ahead:. Make the bean spread up to 2 days ahead; refrigerate, covered. Slice vegetables up to 24 hours ahead. Assemble sliders 2 hours ahead.

record-1480

{}

Recipe: Family Recipe: Strawberry Dessert Pizza Description: None Ingredients: [{"text": "2 1/4 cups flour"}, {"text": "1 1/2 teaspoons salt"}, {"text": "5 tablespoons sugar"}, {"text": "3/4 cup vegetable oil"}, {"text": "3 tablespoons milk"}, {"text": "12 ounces (1 1/2 block-sized packages) cream cheese"}, {"text": "3/4 cup sugar"}, {"text": "3 large eggs"}, {"text": "1 1/2 teaspoons vanilla extract"}, {"text": "3 to 4 cups fresh strawberries, washed, dried and sliced"}, {"text": "1/4 cup agave syrup"}] Instructions: Preheat oven to 350°F. First, make the crust: Mix the flour, sugar and salt and set aside. In a small bowl, whisk the oil and milk. Mix the dry and the wet ingredients together until evenly combined. Pat dough into a 14–inch pizza pan, creating a very thin, even layer. Bake for about 15 minutes. While the crust is baking, make the filling: Using a hand mixer or stand mixer, whisk the cream cheese, sugar, eggs and vanilla until smooth and creamy. When the crust has finished its initial bake, remove and carefully pour custard on top of cookie crust (you may have a little extra). Bake another 20 minutes until the custard is set and golden brown. Arrange the strawberries on top of the pizza and brush with agave syrup. Chill until ready to serve.

record-1481

{}

Recipe: Chicken Fajita Pizza Description: Pizza topped with chicken, bell peppers, onions and salsa. Another family favorite that has been adapted from a Pillsbury Bake-off recipe. Prep time does not include time to make dough. Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "1 lb chicken breast, skinned, boned, cut into 2 x 1/2 inch strips"}, {"text": "1 -2 teaspoon chili powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1 cup thinly sliced onion"}, {"text": "1/2 cup green bell pepper, strips"}, {"text": "1/2 cup red bell pepper, strips"}, {"text": "pizza dough, for 12 inch pizza (you can use refrigerated pizza crust if you like(I like Pizza Dough #8497 by Steve Sickenberger)"}, {"text": "1/2 cup mild salsa"}, {"text": "2 cups monterey jack cheese, shredded"}] Instructions: Heat oil in large skillet. Add chicken and cook, stirring frequently until lightly browned. Stir in seasonings. Add onions and bell peppers, cook an additional minute or so until vegetables are crisp-tender. Heat oven to 425°. Sprinkle pizza pan with semolina flour and press dough into pan. Pre-bake dough until it is a very light golden brown, about 6 minutes. Remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese. Bake for another 15 minutes until crust is golden brown.

record-1482

{}

Recipe: Hoisin Turkey Noodles Description: This is an absolutely scrummy dish I make very often, turkey is really an underestimated meat I think. Most people will only eat it once or twice a year at Christmas time/ thanksgiving, but I plan to eat it all year round, because its just as cheap as chicken, it has less fat, and as long as you cook it right, it doesn't end up being dry- which I think is what puts most people off from eating turkey. Throughout this recipe, if you feel that the ingredients are sticking too much to the wok or pan, add a little drizzle more oil and that should loosen it up. Oh and also, bringing in all my stuff I've been learning during my nutrition degree, turkey is very high in an amino acid known as tryptophan, which studies have shown to act as a form of mood elevator within the body- so turkey keeps you happy too, cool ey? Ingredients: [{"text": "1 cup hoisin sauce"}, {"text": "1 tablespoon soy sauce"}, {"text": "2 tablespoons rice wine (or sherry)"}, {"text": "1/2 teaspoon turmeric"}, {"text": "1 teaspoon lime juice"}, {"text": "1 pinch salt and pepper"}, {"text": "8 ounces dried egg noodles"}, {"text": "3 tablespoons oil (canola or vegetable works best)"}, {"text": "2 cups cooked turkey"}, {"text": "5 spring onions, sliced"}, {"text": "1 egg, beaten"}, {"text": "1/2 cup peeled carrots, sliced into thin strips"}, {"text": "1 cup beansprouts"}, {"text": "1/2 cup frozen peas"}, {"text": "2 tablespoons fresh coriander (for garnish)"}] Instructions: None

record-1483

{}

Recipe: Duchess Potatoes Description: Duchess Potatoes are little fancy bundles of mashed potatoes that are piped, brushed with butter and baked till the edges are crispy and browned. They are perfect for small dinner parties yet easy enough for a weeknight meal. These perfectly proportioned spuds keep that one quest from hogging all the mashed potatoes. I love to serve these beauties with steak, prime rib, and baked chicken. Ingredients: [{"text": "1 pound(s) russet potatoes peeled and chopped into 1 inch cubes"}, {"text": "1 pound(s) yukon gold potatoes peeled and chopped into 1 inch cubes"}, {"text": "1 1/2 teaspoon(s) sea salt"}, {"text": "2 tablespoon(s) butter melted"}, {"text": "3 tablespoon(s) heavy cream"}, {"text": "1/4 teaspoon(s) fresh ground black pepper"}, {"text": "1/2 cup(s) freshly grated parmesan (plus more for garnish)"}, {"text": "1/2 cup(s) grated white cheddar"}, {"text": "3 egg yolks"}, {"text": "1 egg"}, {"text": "1 tablespoon(s) cool water"}, {"text": "chopped chives"}] Instructions: Place potatoes in a large pot and fill with cool water. Add 1 teaspoon salt. Bring to a boil over medium heat. Reduce and simmer until very tender. The potatoes should fall apart when pierced with a fork or knife. Drain very well. Place drained potatoes back on the stove over medium low heat for 2-3 minutes to finish cooking any moisture out. Stir often so they don’t burn to the bottom of the pan. Mash potatoes very well with a handheld potato masher. Add 1/2 teaspoon salt, butter, cream, pepper, Parmesan and cheddar; stirring well to combine. Let mixture cool for 5-7 minutes. Quickly stir in the egg yolks mixing just until combined. Don’t overdo it. Scoop the mashed potatoes into a large piping bag fitted with a large star tip. Pipe 12 (about 1/2 cup) mounds of the mixture onto large baking sheet covered with parchment paper leaving room between them. Refrigerate for 30 minutes. Preheat oven to 425 degrees. Beat egg and water until combined. Lightly brush over the potatoes. Bake for 18-20 minutes or until golden brown. Garnish with grated parmesan and chives.

record-1484

{}

Recipe: Lemon Pecan Pie Description: None Ingredients: [{"text": "1 cup firmly packed dark brown sugar"}, {"text": "1/2 cup granulated sugar"}, {"text": "2 large eggs"}, {"text": "1/2 cup (1 stick) unsalted butter, melted"}, {"text": "1 1/2 teaspoons vanilla extract"}, {"text": "2 teaspoons finely grated lemon zest plus 3 tablespoons juice"}, {"text": "2 tablespoons milk"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1 cup chopped pecans plus 1 cup pecan halves"}, {"text": "One store-bought 9-inch deep-dish pie shell, unbaked"}] Instructions: Preheat the oven to 325 degrees F. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.

record-1485

{}

Recipe: Quick & Easy Chocolate Sauce Description: Mom made this chocolate sauce recipe to drizzle on cake, and we like it over ice cream, too. —Janice Miller, Creston, Iowa Ingredients: [{"text": "12 ounces (2 cups) semisweet chocolate chips"}, {"text": "1 cup heavy whipping cream"}, {"text": "3/4 cup sugar"}] Instructions: In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes. Store in airtight containers in the refrigerator. Warm gently before serving.

record-1486

{}

Recipe: Royal Hawaiian Chiffon Cake Description: This was an old recipes that my Grandma had , and my family just loves it. I typed this recipe exactly how the original was from Betty Crocker back in the 60's Ingredients: [{"text": "STEP 1 : MEASURE LEVEL INGREDIENTS THROUGHOUT AND SIFT TOGETHER INTO A MIXING BOWL."}, {"text": "2 cup(s) sifted gold medal flour (not packed)"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "3 teaspoon(s) baking powder *"}, {"text": "1 teaspoon(s) salt *"}, {"text": "MAKE A WELL AND ADD IN ORDER : THEN BEAT WITH SPOON UNTIL SMOOTH"}, {"text": "1/2 cup(s) cooking oil (salad) ; wesson or mazola"}, {"text": "7 medium egg yolks"}, {"text": "3/4 cup(s) cold water"}, {"text": "2 teaspoon(s) vanilla"}, {"text": "2 teaspoon(s) grated rind of 1 lemon"}, {"text": "STEP 2 : MEASURE INTO LARGE MIXING BOWL ; WHIP UNTIL WHITES ARE VERY STIFF PEAKS ; DO NOT OVER BEAT"}, {"text": "1 cup(s) egg whites (7 or 8 )"}, {"text": "1/2 teaspoon(s) cream of tartar"}] Instructions: STEP 3 : Pour egg yolk mixture gradually over whipped egg whites GENTLY folding with a rubber scraper until blended. DO NOT STIR : THIS IS IMPORTANT. Pour into ungreased 10" tube pan 4" deep , IMMEDIATELY. Bake for 55 minutes @ 325° , then 350° for 10-15 minutes or until top springs up when lightly touched. NOTE : can also be baked in an 9x13x2" oblong pan for 45 - 50 minutes @ 350°. IMMEDIATELY turn cake upside down, placing tube part over neck of funnel or bottle , or resting on two other pans. Let hang free of table until cold ; loosen from sides and tube with spatula ; Turn pan over and hit edge sharply to loosen. Frost with Royal Hawaiian Frosting. (below) * if using self rising flour , omit salt and baking powder. ROYAL HAWAIIAN FROSTING : cream together 2 Tbs.(high grade) shortening , 1 Tbs. butter , ¼ tsp. salt , ½ cup confectioners sugar. Add Alternately : 2½ cups confectioners sugar and ½ cup drained crushed pineapple. Beat until creamy.

record-1487

{}

Recipe: Cabbage Soup Description: Make and share this Cabbage Soup recipe from Food.com. Ingredients: [{"text": "1 large head of cabbage (aprox 16 cups)"}, {"text": "2 cups onions"}, {"text": "2 cups green peppers"}, {"text": "2 cups celery"}, {"text": "2 cups green beans"}, {"text": "2 cups carrots"}, {"text": "1 (48 ounce) can V8 vegetable juice"}, {"text": "1 (28 ounce) can diced tomatoes"}, {"text": "1 (2 1/2 ounce) package onion soup mix"}, {"text": "1/2 cup balsamic vinegar"}, {"text": "2 teaspoons chicken bouillon granules"}, {"text": "1 tablespoon minced garlic clove"}, {"text": "1/2 tablespoon pepper"}, {"text": "2 tablespoons parsley flakes"}, {"text": "1 tablespoon italian seasoning"}] Instructions: Put everything in a large pot and bring to a boil. Simmer till vegetables are to your liking.

record-1488

{}

Recipe: "unwrapped Egg Roll" - Smothered Cabbage Casserole Description: My family says this side dish tastes like an egg roll without the wonton wrapper! A good way to use cabbage, and a quick and easy side dish. Plus, I've added several short cuts at the end. Give this a try! Ingredients: [{"text": "4 tablespoons oil"}, {"text": "1 medium yellow onion, chopped"}, {"text": "1 large potato, peeled and chopped"}, {"text": "1 green cabbage, chopped"}, {"text": "4 carrots, 1 inch pieces"}, {"text": "1 (10 1/2 ounce) can cream of celery soup"}, {"text": "3/4 cup chicken broth"}] Instructions: Heat oven to 350. Butter 3 quart casserole. Heat oil – sauté onion and potato until soft. Stir in cabbage. and carrots. Stir in soups. Bring to boil. Transfer to casserole and cover. Bake 30 minute Remove cover. Bake 30 additional minute. SHORT CUTS:. - Use 1 bag of cole slaw mix in place of the cabbage and carrots. - Use 1 can of chopped potatoes, drained. - Use 1 can of sliced carrots, drained. - Use only 1 tbl. oil and cook onions in small bowl in microwave for 2 minutes.

record-1489

{}

Recipe: Christmas Punch Description: This is always a Christmas tradition. While everyone is hanging decorations on the tree, my mom makes this punch for us. All of these ingredients are to the maker's preference. For exanple, some like it with more pineapple flavor than others. Ingredients: [{"text": "- ginger ale"}, {"text": "- pineapple juice"}, {"text": "- orange sherbet, softened"}, {"text": "- vanilla ice cream"}] Instructions: Combine all the ingredients in a blender and blend until it reaches the consistency and flavor that you like.

record-1490

{}

Recipe: Chocolate Glazed Angel Food Cake Description: Make and share this Chocolate Glazed Angel Food Cake recipe from Food.com. Ingredients: [{"text": "2 cups sifted superfine sugar (about 1 pound)"}, {"text": "1 1/3 cups sifted cake flour (not self-rising)"}, {"text": "1 1/2 cups egg whites, at room temperature (10 to 12 eggs)"}, {"text": "3/4 teaspoon kosher salt"}, {"text": "1 1/2 teaspoons cream of tartar"}, {"text": "1 teaspoon pure vanilla extract"}, {"text": "1/2 cup coarsely grated semisweet chocolate"}, {"text": "1/2 lb semi-sweet chocolate chips"}, {"text": "3/4 cup heavy cream, plus"}, {"text": "1 tablespoon heavy cream"}] Instructions: Preheat the oven to 350 degrees F. Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan. For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

record-1491

{}

Recipe: Pineapple Squares Description: These squares are so popular in our N. E. Pa. area and are often requested for bake sales. At times more flour, little at a time, may have to be added to make it easier to roll without the dough falling apart. It is a very forgiving dough, though. If you seem to have extra filling left over it may be used to make small tarts using pie crust dough. Ingredients: [{"text": "3 (20 ounce) cans crushed pineapple"}, {"text": "1 2/3 cups granulated sugar"}, {"text": "3 teaspoons minute tapioca"}, {"text": "5 cups all-purpose flour"}, {"text": "3/4 cup sugar"}, {"text": "1/2 teaspoon salt"}, {"text": "3/4 teaspoon baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon vanilla"}, {"text": "2 whole eggs"}, {"text": "1 cup butter or 1 cup margarine"}, {"text": "3/4 cup milk (start with 1/2 cup milk)"}] Instructions: Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before. Dough:. In a large bowl work the flour and the butter (or margarine) as you would for pie crust. Add the sugar, salt, baking powder, baking soda and mix well. Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more. Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces. Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough. Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows). Again, flour surface and roll out other piece of dough and place on top. Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes. Let cool. Cut into desired squares. May be dusted with confectioners sugar.

record-1492

{}

Recipe: Banana Bread Pudding Description: When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio Ingredients: [{"text": "4 cups cubed day-old French or sourdough bread (1-in. pieces)"}, {"text": "1/4 cup butter, melted"}, {"text": "3 large eggs, room temperature"}, {"text": "2 cups whole milk"}, {"text": "1/2 cup sugar"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon ground nutmeg"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup sliced firm bananas (1/4-inch pieces)"}, {"text": "SAUCE:"}, {"text": "3 tablespoons butter"}, {"text": "2 tablespoons sugar"}, {"text": "1 tablespoon cornstarch"}, {"text": "3/4 cup whole milk"}, {"text": "1/4 cup light corn syrup"}, {"text": "1 teaspoon vanilla extract"}] Instructions: Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

record-1493

{}

Recipe: Amazing Baked Potato Soup Description: This is a spectacular recipe that I adapted from my old potato soup recipe to be a little more figure friendly. Amazingly enough, it didn't change the flavor much. Adjust the amount of flour to change the thickness of the soup (I like mine pretty thick). Ingredients: [{"text": "8 ounces butter"}, {"text": "1/3 cup flour"}, {"text": "6 cups milk"}, {"text": "1 (14 ounce) can evaporated milk"}, {"text": "6 baked potatoes, cubed"}, {"text": "1 cup cheddar cheese"}, {"text": "1 cup sour cream"}, {"text": "green onion"}, {"text": "bacon bits"}, {"text": "salt"}, {"text": "pepper"}] Instructions: Melt butter in a large pot. Add flour and mix to make a roux. Add milk, evaporated milk, potatoes, cheese, sour cream, salt, and pepper. Cook on low heat until hot. Ladle into bowls and top with a dolop of sour cream, green onions, and bacon bits.

record-1494

{}

Recipe: Pickled Onions Description: If you are an onion lover, then this is a must-try! This recipe makes a huge amount, and is great for a get together.. wonderful served with roast beef sandwiches! Plan ahead, this has to marinate for 24 hours or overnight. This is delicious, and gets even better with age LOL!...you will love this! Ingredients: [{"text": "4 large onions, sliced (extra-large)"}, {"text": "1 1/2 cups white vinegar"}, {"text": "1 1/2 cups water"}, {"text": "1 cup white sugar"}, {"text": "1/4 cup fresh lemon juice"}, {"text": "1/4 teaspoon Tabasco sauce"}, {"text": "1 teaspoon salt (or to taste)"}, {"text": "pepper (optional)"}, {"text": "2 -3 minced fresh garlic cloves"}, {"text": "1 cup sour cream (low-fat is okay)"}, {"text": "1 teaspoon celery seed"}] Instructions: In a bowl, combine all ingredients EXCEPT the sour cream and celery seeds; mix well to combine. Cover, and refrigerate overnight. The next day: drain well, and stir in the sour cream and celery seeds; mix well to combine. Serve in a bowl. Delicious!

record-1495

{}

Recipe: Lemony Chicken Salad Description: How to make Lemony Chicken Salad Ingredients: [{"text": "13.75 ounce(s) chicken broth, low salt"}, {"text": "1/2 cup(s) parsley, chopped"}, {"text": "1.5 cup(s) chicken breasts, cooked and cubed"}, {"text": "pinch(es) white pepper"}, {"text": "1/2 teaspoon(s) tarragon, crushed"}, {"text": "2 tablespoon(s) lemon juice"}, {"text": "1 can(s) pineapple, crushed with juice"}, {"text": "1 cup(s) cold water"}, {"text": "2 package(s) lemon gelatin"}, {"text": "1/4 cup(s) red bell pepper, chopped"}] Instructions: Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth; add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened. Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers or serving dishes; refrigerate until firm, about 2 hours.

record-1496

{}

Recipe: Prosciutto-Wrapped Shrimp and Melon Description: None Ingredients: [{"text": "Kosher salt"}, {"text": "16 large shrimp, peeled and deveined (about 1 pound)"}, {"text": "16 small thin slices melon (honeydew, cantaloupe and/or watermelon)"}, {"text": "6 tablespoons extra-virgin olive oil"}, {"text": "3 tablespoons white balsamic vinegar"}, {"text": "1 teaspoon honey"}, {"text": "Freshly ground pepper"}, {"text": "8 thin slices prosciutto, halved lengthwise"}, {"text": "1/2 cup fresh basil"}, {"text": "1/2 cup fresh parsley"}] Instructions: Bring a large pot of salted water to a boil. Add the shrimp and simmer until cooked through, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl. Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, the honey, 1/2 teaspoon salt and a few grinds of pepper; gently stir. Let marinate 15 minutes. Wrap 1 melon slice and 1 shrimp in a piece of prosciutto; secure with a toothpick. Repeat with the remaining ingredients. Transfer the remaining marinade to a blender. Add the remaining 2 tablespoons olive oil, 1 tablespoon vinegar and the herbs; puree. Season with salt and pepper. Serve the prosciutto-shrimp bundles with the dressing.

record-1497

{}

Recipe: Curt's Playoff Jambalaya Description: Good things come to those who wait. Let this cook during the game, and it should be ready when the games' over. Ingredients: [{"text": "2 chicken breasts, diced"}, {"text": "1 large sweet onion"}, {"text": "4 cloves garlic"}, {"text": "2 (15 ounce) cans tomato sauce"}, {"text": "2 cups uncooked rice"}, {"text": "2 tablespoons butter"}, {"text": "1 bottle beer"}, {"text": "1 lb spicy smoked sausage"}, {"text": "2 green bell peppers, chopped"}, {"text": "2 jalapeno peppers, sliced"}, {"text": "1 can stewed tomatoes"}, {"text": "2 cans kidney beans"}, {"text": "2 cans chicken stock"}, {"text": "crushed red pepper flakes (to taste)"}, {"text": "hot sauce (to taste, your choice. I use Tabasco and a few others)"}, {"text": "2 tablespoons paprika"}] Instructions: In a large stockpot, saute onions and peppers until onions are soft. In a skillet, brown the chicken. When nearly done, add the sausage, to brown, even if it is already cooked. Add cooked meats to stockpot. Add tomato sauce, tomatoes, jalapenos (uncooked), kidney beans, chicken stock, crushed red pepper, hot sauce and beer, and cook on medium for 20 minutes, to blend flavors. Turn mixture to"high" until a boil is achieved. Boil for 5 minutes. Add rice, and turn to low. Cook until rice is done AND you reach desired consistency. SHould be about 45-60 minutes, perhaps more. Water may be substitued for the chicken stock. I just like the extra flavor it adds.

record-1498

{}

Recipe: Chicken Potato Casserole Description: This savory, satisfying casserole is real comfort food that freezes so well. Thaw it in the fridge overnight then pop it into the oven when you get home the next day for a super easy supper. —Kersten Campbell, Pullman, Washington Ingredients: [{"text": "6 large baking potatoes, peeled and cubed"}, {"text": "1-1/2 cups water"}, {"text": "2 pounds boneless skinless chicken breasts, cut into 1-inch cubes"}, {"text": "2 cups sour cream"}, {"text": "3/4 cup shredded cheddar cheese"}, {"text": "1/2 cup butter, softened"}, {"text": "1/4 cup shredded Parmesan cheese"}, {"text": "1 envelope onion soup mix"}, {"text": "1/4 cup finely chopped fresh spinach"}, {"text": "1/4 cup shredded carrot"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 teaspoon garlic powder"}, {"text": "1/4 teaspoon pepper"}, {"text": "1/4 cup dry bread crumbs"}] Instructions: Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes. Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs. Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

record-1499

{}