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Recipe: Copycat Applebees Peach Sangria Description: Make and share this Copycat Applebees Peach Sangria recipe from Food.com. Ingredients: [{"text": "2 ounces sutter home white zinfandel wine"}, {"text": "2 ounces peach schnapps"}, {"text": "1 ounce pineapple juice"}, {"text": "3 ounces 7-up or 3 ounces carbonated lemon-lime beverage"}, {"text": "1 -2 frozen peach slices"}, {"text": "5 -6 frozen grapes (red and green)"}] Instructions: Mix and serve over ice, garnished with skewered fruits as suggested.

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Recipe: Sugar-Fee Meringue Description: Make and share this Sugar-Fee Meringue recipe from Food.com. Ingredients: [{"text": "1 egg white"}, {"text": "1 tablespoon artificial sweetener, for every egg white used"}, {"text": "1/2 teaspoon vanilla, in each egg white"}, {"text": "1/2 teaspoon cream of tartar"}] Instructions: For each egg white used, use the amount of ingredients above. If two are used double ingredients. Three, triple them, etc. Bake meringue as usual, remembering that egg whites whip up better at room temperature.

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Recipe: Chili-Filled Coffin Description: Here's an easy main dish that's cute enough to double as a Halloween table centerpiece! The hearty meatless chili is spiced up with onion and colorful Serrano and red peppers. —Agnes Ward, Stratford, Ontario Ingredients: [{"text": "2 packages (8-1/2 ounces each) cornbread/muffin mix"}, {"text": "2/3 cup milk"}, {"text": "2 large eggs"}, {"text": "1/4 teaspoon black paste food coloring"}, {"text": "1 medium sweet red pepper, sliced"}, {"text": "1 serrano pepper, seeded and finely chopped"}, {"text": "1/3 cup chopped onion"}, {"text": "1 tablespoon canola oil"}, {"text": "2 cans (15 ounces each) fat-free vegetarian chili"}, {"text": "1 tablespoon process cheese sauce"}, {"text": "1 tablespoon ketchup"}] Instructions: In a large bowl, combine the cornbread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use). In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl. Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately.

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Recipe: Marinated Herring German-Style Description: Make and share this Marinated Herring German-Style recipe from Food.com. Ingredients: [{"text": "24 herring fillets"}, {"text": "4 cups sour cream"}, {"text": "1 cup vinegar"}, {"text": "2 tablespoons olive oil"}, {"text": "6 medium onions, sliced"}, {"text": "3 sour apples, peeled and cut in thin strips"}, {"text": "1 ounce peppercorn"}, {"text": "1 ounce bay leaf"}, {"text": "1/2 lemon, sliced thin"}] Instructions: Wash fillets; drain; arrange in bowl. mix all other ingredients; pour over herring. cover and place in refrigerator. let chill and marinate 24 hours.

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Recipe: Coffee Bundt Cake Description: Coffee Bundt Cake - This Bundt cake is scrumptiously moist and fluffy, infused with coffee, and drizzled with a sweet coffee glaze. The perfect cake for coffee lovers! Ingredients: [{"text": "1 cup (125g) icing/powdered sugar"}, {"text": "1 teaspoon instant coffee granules, dissolved in 2 tablespoons boiling hot water, cooled"}, {"text": "3 cups (375g) cake flour*"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "4 large eggs, room temperature"}, {"text": "1 and 1/2 cups (300g) light or dark brown sugar"}, {"text": "1 cup (226g) unsalted butter, melted"}, {"text": "1 cup (240g) Greek style yogurt"}, {"text": "4 level teaspoons instant coffee granules, dissolved in 1 tablespoon boiling hot water"}] Instructions: Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and coffee, and whisk until combined. Fold in the dry ingredients. Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing. Whisk together the icing sugar and coffee until smooth and combined. Drizzle over the cooled cake.

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Recipe: Frosty Spiced Mocha Blend Description: Came up with this off the cuff. Closest thing to a chai coffee. I like the Ovaltine because if contains nutrients and has a nice flavor. Feel free to tweak with the spices and even add milk, if so inclined! :) Ingredients: [{"text": "1 (7/8 ounce) packet instant decaffeinated coffee"}, {"text": "1/2 cup water"}, {"text": "1 tablespoon instant malted chocolate milk powder (Ovaltine)"}, {"text": "1/4 teaspoon ground cinnamon"}, {"text": "1 -2 pinch allspice"}, {"text": "1 -2 pinch ginger"}, {"text": "sugar, to taste (optional)"}, {"text": "5 -6 ice cubes (or more, if desired)"}] Instructions: Microwave water for about 2-3 minutes or until hot. Empty packet contents into water and swirl to mix. Pop in fridge and cool for at least a half hour. Pour into blender; add Ovaltine, spice, and sweetener, if using. Pulse a bit to mix. Add ice cubes and mix. Pour and enjoy!

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Recipe: Chicken & Spinach Bake Description: Make and share this Chicken & Spinach Bake recipe from Food.com. Ingredients: [{"text": "8 -12 ounces Baby Spinach, chopped"}, {"text": "salt, to taste"}, {"text": "pepper, to taste"}, {"text": "1/4 cup chicken broth"}, {"text": "4 boneless chicken breast halves, pounded slightly to even thickness"}, {"text": "creole seasoning, to taste (you may substitute Cajun Seasoning instead)"}, {"text": "1 large tomatoes, diced"}, {"text": "4 green onions, with green, sliced"}] Instructions: Heat oven to 350 degrees. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.

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Recipe: Chocolate Crepes with Hazelnut & Raspberries Description: I was looking for a dessert one day and came up with this combo. can't go wrong with chocolate, raspberries and hazelnuts. Now asked for when friends come to visit :) Ingredients: [{"text": "1 1/2 cup(s) buttermilk"}, {"text": "3 - eggs"}, {"text": "3 tablespoon(s) butter, melted"}, {"text": "1 cup(s) all purpose flour"}, {"text": "2 tablespoon(s) sugar"}, {"text": "2 tablespoon(s) cocoa, unsweetened"}, {"text": "1 jar(s) hazelnut spread"}, {"text": "1 jar(s) seedless raspberry jam, melted"}, {"text": "- chocolate topping , chopped hazelnuts for garnish"}, {"text": "1 pint(s) fresh raspberries"}] Instructions: combine buttermilk, eggs and butter in large bowl, in another bowl combine the flour, sugar and cocoa; add to buttermilk mixture. Mix well. Cover and refrigerate for at least 1 hour. Heat an 8 in skillet lightly greased on medium heat. pour 2 tablespoons batter into center of skillet, Lift and tilt pan to coat bottom evenly. Cook until top appears dry. flip and cook another 15-20 seconds. remove to cool. when cool, stack crepes with waxed paper in between. When ready to serve; fill each crepe with 1 Tbsp.hazelnut spread. fold crepe in half and then in half again. Drizzle chocolate sauce over plate, place 2 crepes on plate, spread the raspberry jam over top of crepes,top with fresh raspberries and chocolate sauce, lightly dust with powdered sugar. I was happy with the nice and simple presentation, yummy too xoxo

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Recipe: Chicken Tender Essentials: Sweet/Spicy Sauces Description: I have two recipes for you. The first is a sauce to “toss” with your chicken tenders, and the second is a dipping sauce that perfectly complements the first. What I do not have is a chicken tender recipe… I will leave that up to you. I kept the breading on my tenders simple (egg wash, breadcrumbs), and stuck them in the air fryer until crispy. I wanted the two sauces to speak for themselves, and not be overpowered by the breading on the chicken. So, you ready… Let’s get into the kitchen. Ingredients: [{"text": "PLAN/PURCHASE"}, {"text": "THE DIP SAUCE"}, {"text": "1/2 cup(s) mayonnaise, plain variety"}, {"text": "1/4 cup(s) ketchup, freshly made, if possible"}, {"text": "1/2 teaspoon(s) garlic powder"}, {"text": "1/2 teaspoon(s) white pepper, freshly ground, or to taste"}, {"text": "1/2 teaspoon(s) worcestershire sauce"}, {"text": "THE TOSS SAUCE"}, {"text": "2/3 cup(s) fresh clover honey"}, {"text": "1/4 cup(s) filtered water"}, {"text": "1/4 cup(s) ketchup, freshly made, if possible"}, {"text": "1 tablespoon(s) apple cider vinegar"}, {"text": "1 - 2 teaspoon(s) chipotle chili powder"}, {"text": "1 teaspoon(s) hot sauce, i prefer frank\u2019s"}, {"text": "1/2 teaspoon(s) salt, kosher variety"}] Instructions: PREP/PREPARE The two sauces should be enough for 8 – 10 regular-sized breaded chicken tenders. Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders. Gather your ingredients (mise en place). THE DIP SAUCE Combine all of the ingredients together in a small bowl. Cover with cling wrap and put in the fridge for an hour or two. Chef’s Tip: The time spent in the fridge will help the flavors get to know each other. It is not a necessity, but I would recommend it, if you have the time (or patience). Besides, I like my dipping sauces to be on the cool side; it provides a pleasing contrast between the hot chicken tenders, and the cool dip. THE TOSS SAUCE Add all the ingredients to a saucepan. Bring up to a simmer and stir for about 2 – 3 minutes. Take off heat and allow the sauce to slightly cool down, about 4 – 5 minutes. Chef’s Note: Both of these sauces can be made a day ahead of time, covered, and stored in the fridge. All you would need to do, is reheat the Toss Sauce. THE ASSEMBLY Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce. Chef’s Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating. PLATE/PRESENT Serve while nice and warm with the Dip Sauce. Enjoy. Keep the faith, and keep cooking.

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Recipe: Greek Chicken Marinade Description: An all purpose greek marinade for chicken, beef or lamb. Either bake, grill or broil your meats after marinating for at least 4 hours. Ingredients: [{"text": "1 cup olive oil"}, {"text": "1/4 cup fresh garlic"}, {"text": "1 tablespoon white sugar"}, {"text": "1 tablespoon fresh oregano"}, {"text": "1 teaspoon fresh mint leaves"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1/4 cup fresh lemon juice"}] Instructions: Blend all ingredients in blender until emulsified.

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Recipe: Cinnamon Ginger Spice Cookies - Low Sugar/Diabetic Friendly Recipe Description: Another recipe from the Splenda website. I found that the cookies with Splenda tend to be kinda dry and crumbly. These have a great flavor though. Just keep a close eye on them and don't overcook! NUTRITION FACTS Servings Per Recipe: 30 Amount Per Serving Total Carbs: 8g Ingredients: [{"text": "6 tablespoon(s) shortening"}, {"text": "6 tablespoon(s) butter"}, {"text": "1 cup(s) splenda (granulated)"}, {"text": "1 - egg"}, {"text": "1/4 cup(s) molasses"}, {"text": "2 cup(s) sifted flour"}, {"text": "3/4 teaspoon(s) ground ginger"}, {"text": "1 teaspoon(s) cinnamon"}, {"text": "1/2 teaspoon(s) ground cloves"}] Instructions: Mix together shortening, butter, Splenda, egg and molasses in large mixing bowl. Sift dry ingredients together and add to shortening mixture. Mix thoroughly. Wrap dough in saran wrap and chill in fridge for about 2 hours. Preheat oven to 350 degrees. Form dough into 30 balls, approximately 1 level tablespoon each. Place balls on ungreased cookie sheet and pat down gently with fork making a criss cross pattern. Bake in the center of oven for 8-10 minutes. Do not overbake. Cool on wire cooling rack.

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Recipe: Baked Beans Description: A recipe I have had for several years. Try using the optional smoked pork neck bones for a really great added flavor!!! Ingredients: [{"text": "1/2 lb sliced bacon (cut into 1\" pieces)"}, {"text": "2 (14 ounce) cans baked beans"}, {"text": "1 large onion (sliced thin)"}, {"text": "1/4 cup molasses (available at most food stores)"}, {"text": "2 (14 ounce) cans tomatoes (crushed)"}, {"text": "1 (14 ounce) can tomato sauce"}, {"text": "1 teaspoon dry mustard"}, {"text": "1 teaspoon salt"}, {"text": "3 cloves minced garlic"}, {"text": "2 -3 pieces smoked pork neck bones (optional)"}] Instructions: Fry bacon and remove from pan Briefly saute onion and garlic in bacon grease Add remaining ingredients in a dutch oven or casserole dish Stir in bacon, onion, garlic and bacon grease Add smoked pork (optional) Bake covered in oven at 300 degrees for 2-3 hrs until thick and bubbly.

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Recipe: Grilled Cheeseburger on Rye Description: Make and share this Grilled Cheeseburger on Rye recipe from Food.com. Ingredients: [{"text": "1 lb lean ground beef"}, {"text": "4 slices cheddar cheese"}, {"text": "1 (4 ounce) can chopped green chilies"}, {"text": "8 slices rye bread"}, {"text": "1/2 cup butter or 1/2 cup margarine"}] Instructions: Make 4 ( 4oz.) patties from the gorund beef. Cook hamburger patties to your favorite degree of doneness. Top each cooked patty with a spoonful of chopped green chilies or ever how much you like. Place 1 slice of cheddar cheese on top of chopped green chiles. Make a sandwich with one cheese topped hamburger patty and two slices of rye bread. Butter the outside of both slices of rye bread. Cook in a hot iron skillet toasting on both sides.

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Recipe: On the Edge Scalloped Potatoes Description: These are an adult flavored dish, unless your young ones are into spicy. They aren't hot, but there is am under current of heat to them. I love the combination of the roasted cinnamon and chipotle. Ingredients: [{"text": "2 - cloves garlic, finely minced"}, {"text": "1/2 - medium onion, diced (optional)"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "1/2 teaspoon(s) roasted saigon cinnamon"}, {"text": "1/2 teaspoon(s) chipotle chili powder (i use a full teaspoon, but it may be to warm for some)"}, {"text": "1 tablespoon(s) parsley flakes"}, {"text": "2 1/2 cup(s) heavy cream"}, {"text": "4 1/2 cup(s) potatoes, thinly sliced"}] Instructions: Preheat oven to 375 degrees. Spray shallow 3 quart casserole with butter flavored cooking spray (I use Pam) Mix all ingredients, except potatoes, in a large mxing bowl. Add potatoes and stir to coat well. Pour mixture into prepared casserole dish. Bake covered for 25 minutes. Then remove cover and bake an additional 25 minutes or until potatoes are tender. Remove from oven and let stand 10 minutes for sauce to thicken.

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Recipe: Chili-Crusted Salmon With Roasted Potatoes Description: Make and share this Chili-Crusted Salmon With Roasted Potatoes recipe from Food.com. Ingredients: [{"text": "1 tablespoon chili powder"}, {"text": "1 tablespoon brown sugar"}, {"text": "1 teaspoon salt"}, {"text": "1 1/2 lbs potatoes, peeled and thinly sliced"}, {"text": "3 green onions, chopped"}, {"text": "1 tablespoon olive oil"}, {"text": "1/4 teaspoon ground black pepper"}, {"text": "24 ounces salmon fillets, cut into 4 pieces"}] Instructions: Preheat oven to 450. In small mixing bowl, combine chili powder, brown sugar, and salt. In 13 x 9 glass baking dish, toss potatoes with onion, olive oil, pepper, and 1 Tbsp of the chili mixture until evenly coated. Cover with foil and roast 20 minutes. Meanwhile, use remaining chili mixture to coat salmon fillets. Place on top of potatoes, skin side down, and roast uncovered 10-12 minutes, or until fish flakes easily and potatoes are tender.

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Recipe: Pineapple sticky Chicken By Noreen Description: We eat a lot of Asian style dishes in my home. I went in to the kitchen experimenting. I came up with this dish out of ingredients in my home. My family loved it. My husband had 3 pieces! It is a semi sweet yet savory dish. It is also on the lower fat side. I used boneless chicken thighs. You could also make this dish with pounded chicken tenders. That would make it really low fat. I hope you all enjoy my creation! :-) Ingredients: [{"text": "1/4 cup(s) low sodium soy sauce, or regular"}, {"text": "5 tablespoon(s) hoison sauce"}, {"text": "3 tablespoon(s) honey"}, {"text": "3 tablespoon(s) chopped green onion"}, {"text": "- 1x1x1 inch piece of fresh ginger grated"}, {"text": "1/2 teaspoon(s) 5 spice powder"}, {"text": "- dash of black pepper"}, {"text": "3 tablespoon(s) rice vinegar"}, {"text": "3 clove(s) grated garlic"}, {"text": "1 teaspoon(s) sesame oil"}, {"text": "20 ounce(s) can pineapple chunks reserve 1/3 cup pineapple juice"}, {"text": "1/4 cup(s) corn starch plus 1 1/2 tb"}, {"text": "3 - egg whites"}, {"text": "2-3 tablespoon(s) canola or vegetable oil"}, {"text": "2 1/2 pound(s) boneless skinless chicken thighs or chicken tenders. about 6 boneless thighs"}] Instructions: Pound chicken thighs to half the original thickness.set aside. Mix first 10 ingredients in a sauce pan. Open can of pineapple. Place half the pineapple with juice in a food processor. Pulse until chunks are pulverized. Strain and save juice. Stir the pulverized pineapple into to sauce in pan. Mix 1 1/2 Tb of corn starch with 1/4 c pineapple juice until smooth. Set aside. Cook sauce on medium heat until boiling. Shut burner off. Mix in the pineapple juice corn starch mixture. Stir until thickened. Remove from heat. Preheat oven to 450 degree's . Spray sheet pan with canola or vegetable oil. In a bowl whisk 1/4 cup corn starch with the 3 egg whites. Dip the chicken coating well with mixture. Place on platter. In a large fry pan add 2 tbs canola oil or vegetable oil. Heat on high. When oil is hot. Add as many pieces of chicken that will fit. Cook until golden on both sides. Do not cook through. It will finish cooking in oven. Fry remaining chicken. Place browned chicken on sheet pan. Spoon sauce on chicken. Bake for 10-15 minutes. Turn chicken. Brush or spread more sauce on other side. Bake another 10 minutes. Open oven and add the remaining pineapple chunks on chicken. Turn oven to broil. Broil both sides of chicken until sauce gets sticky looking. Scoop sauce that is in pan drippings and divide among chicken. Remove from pan. Place pineapple chunks on each serving. Serve with Jasmine or white rice.

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Recipe: Green Beans With Roasted Onions Description: Make and share this Green Beans With Roasted Onions recipe from Food.com. Ingredients: [{"text": "6 medium onions, 14 wedges vertically"}, {"text": "6 tablespoons butter"}, {"text": "2 cups chicken broth"}, {"text": "3 tablespoons sugar"}, {"text": "2 tablespoons red wine vinegar"}, {"text": "3 lbs green beans, trimmed"}] Instructions: Preheat oven to 450ºF. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets. Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes. Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and moisture comes to boil. Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat before continuing). Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.

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Recipe: Vegetarian Spaghetti Description: I'm not a vegetarian, but I wanted to give this a try anyways. It's a very filling and healthy alternative to the usual spaghetti and meatballs. Ingredients: [{"text": "4 clove garlic cloves"}, {"text": "1 tablespoon olive oil"}, {"text": "1 large red onion"}, {"text": "12 ounces soy crumbles"}, {"text": "12 ounces uncooked whole wheat spaghetti"}, {"text": "6 ounces canned tomato paste"}, {"text": "4 ounces canned mushrooms"}, {"text": "28 ounces marinara sauce, store-bought"}, {"text": "28 ounces plum tomatoes (es)"}, {"text": "8 ounces canned tomato sauce"}, {"text": "3 tablespoons kraft 100% grated parmesan cheese"}] Instructions: Fill a large pot with a water, add salt and set to boiling. Once water starts to boil, add pasta and cook for 5-8 minutes. Chop onion and saute with garlic in olive oil in an extra large pot or wok. Crumble 'ground beef' and add to garlic and onions. Combine all tomato products, mushrooms and marinara sauce with beef and onions. Add salt, pepper, basil and oregano to taste. Once pasta is cooked, combine with sauces in pot or wok. Stir completely and carefully pour into a 13 x 9 glass or metal pan. Sprinkle parmesan cheese on top and bake for 30 minutes at 350 degrees.

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Recipe: Crab Bisque Description: This crab bisque goes together quickly and tastes great! From the R. S. V. P. section of an April 1982 issue of Bon Appetit magazine. It was requested from Cooper's Seafood House in Scranton, Pennsylvania. Ingredients: [{"text": "3/4 cup butter"}, {"text": "1 1/2 medium onions, peeled and minced"}, {"text": "1 medium carrot, finely minced"}, {"text": "1/2 stalk celery, finely minced"}, {"text": "1 teaspoon flour"}, {"text": "1 teaspoon chopped fresh parsley"}, {"text": "1 teaspoon seafood seasoning"}, {"text": "1/4 teaspoon celery salt"}, {"text": "1/8 teaspoon white pepper"}, {"text": "1 quart milk, heated (4 cups)"}, {"text": "3 tablespoons madeira wine"}, {"text": "1/2 lb lump crabmeat"}, {"text": "salt"}] Instructions: Melt butter in medium saucepan over medium-high heat. Add vegetables and saute until soft, about 8 minutes; do not brown. Reduce heat to medium and add flour, whisking constantly until smooth. Cook 5 minutes, whisking frequently. Stir in parsley and seasonings. Gradually add milk, stirring constantly. Add Mareira, crab and salt to taste and simmer 15 to 20 minutes; do not boil. If bisque is thicker than desired, stir in a little milk to thin; serve hot.

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Recipe: Caramel Mousse Description: This recipe was given to me by a co-worker. I haven't tried it yet, but plan to very soon. I love anything caramel! Ingredients: [{"text": "1 tablespoon unflavored gelatin"}, {"text": "3/4 cup water"}, {"text": "1/2 cup sugar"}, {"text": "5 eggs, separated"}, {"text": "2 tablespoons sugar"}, {"text": "1 1/4 cups whipping cream, whipped"}] Instructions: Combine gelatin and 1/4 cup water in top of a double boiler; place over simmering water. Heat, stirring, until gelatin dissolves. Cool. Combine sugar and 2 Tbsp water in a saucepan; bring to a boil. Boil until syrup is a golden caramel. Remove from heat and cool for 5 minutes. Stir in remaining water until mixture is smooth; cool for 5 minutes. Stir in gelatin mixture. Combine egg yolks and sugar; beat until thick and creamy. Whisk in caramel mixture until fluffy. Beat egg whites until soft peaks form. Fold egg white mixture and whipped cream into caramel mixture. Spoon into serving glasses. Chill until ready to serve. Garnish with whipped cream.

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Recipe: Spinach Pasta Description: A low fat recipe I use often from the Femina book of International Cuisine. A combo of Indo-Italian. And very good. Ingredients: [{"text": "1 (400 g) packet pasta"}, {"text": "15 ml oil"}, {"text": "2 tablespoons unsalted butter or 2 tablespoons oil (I use less)"}, {"text": "2 teaspoons ginger and green chili paste"}, {"text": "1/2 bunch spinach, washed and chopped"}, {"text": "salt and pepper"}, {"text": "1/4 teaspoon garam masala powder"}, {"text": "2 red capsicums, cut into long thin strips"}, {"text": "2 carrots, cubed fine"}, {"text": "2 tomatoes"}, {"text": "1 onion"}, {"text": "1 vegetable stock cube (you can use a non-veg cube if you like)"}, {"text": "cheddar cheese, grated acc. (optional)"}] Instructions: Boil the pasta in plenty of water with salt to taste and 1 tblsp oil When the pasta is tender remover from heat and drain. Steam the spinach without adding water for 2 mins. When cool churn in a mixer and obtain a smooth puree. Heat butter/oil in a wok/ kadhai. Add onion and fry till translucent Add ginger, garlic and green chilli paste and fry for 2 mins. Add the stock cube and stir well Add spinach paste and garam masala powder (mixed spice- cardamom, cinnamon, cloves and peppercorns- powders) Mix well. Add pasta and mix well. Add capsicum and carrot and mix with the pasta. Spread in a greased oven-proof dish and bake for 5 mins. (You can top with cheddar cheese if you like) Serve hot garnish with tomatoes (cut the skin of the tomatoes thinly in a long strip, without breaking it, and curl it to resemble a rose).

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Recipe: Apple Chutney Description: This was my Scottish grandmother's recipe. It was a favorite growing up that my Mom would serve with ham, turkey, or pork. My brothers & I loved it on a leftover ham or turkey sandwich. You can adjust the heat (cayenne pepper) to your taste. Ingredients: [{"text": "6-8 large apples, cored, peeled, sliced"}, {"text": "1 1/2 cup(s) cider vinegar"}, {"text": "2 medium onions, chopped"}, {"text": "1 teaspoon(s) ginger"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 teaspoon(s) cayenne pepper (adjust for taste)"}, {"text": "1 cup(s) brown sugar (i prefer dark brown)"}] Instructions: In large saucepan over medium heat, place apples & vinegar. Cook apples down. Add remaining ingredients and sImmer for 30 minutes. Place in air tight containers , keep refrigerated. I suppose you could can these as well, I just never have done that. This keeps well for several months in the fridge.

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Recipe: Pickled Eggs Description: Make and share this Pickled Eggs recipe from Food.com. Ingredients: [{"text": "2 dozen hard-boiled eggs (chilled)"}, {"text": "2 1/2 cups vinegar"}, {"text": "3 tablespoons sugar"}, {"text": "2 teaspoons salt"}, {"text": "2 teaspoons pickling salt"}, {"text": "2 cups cold water"}] Instructions: Combine vinegar, sugar, salt, spices, and water. Boil 10 minutes. Pour over eggs, when cold. Leave 3 days.

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Recipe: Nancy's Walnut Stick Cookies Description: My mom, Nancy Long, makes these delicious walnut stick cookies at Christmas time. Everybody loves them! Ingredients: [{"text": "3/4 cup shortening"}, {"text": "1 lb dark brown sugar"}, {"text": "3 teaspoons vanilla extract"}, {"text": "3 eggs, beaten"}, {"text": "1 1/2 cups walnuts, chopped"}, {"text": "3/4 teaspoon salt"}, {"text": "3 cups flour"}, {"text": "3 teaspoons baking powder"}, {"text": "1/2 cup powdered sugar"}] Instructions: In a bowl, cream the shortening and dark brown sugar together. Add beaten eggs to the sugar mixture. Add the vanilla and nuts. Add the flour, salt, and baking powder. Spread the mixture evenly in a 12 x 6 greased pan. Bake for 30 minutes in a 350 oven. Cool and cut into 1 x 3 inch sticks. Roll sticks in white powdered sugar.

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Recipe: Baked Alaska Description: Baked Alaska can get bogged down with calories from ice cream; for a lighter approach, try slim raspberry sorbet instead, alongside the traditional airy meringue and spongy almond-flavored cake. Ingredients: [{"text": "2 pt. raspberry sorbet"}, {"text": "1/2 c. all-purpose flour"}, {"text": "1/2 tsp. baking powder"}, {"text": "1/4 tsp. kosher salt"}, {"text": "1/2 c. sugar"}, {"text": "2 large eggs"}, {"text": "2 tbsp. canola oil"}, {"text": "1/2 tsp. pure almond extract"}, {"text": "1/2 tsp. cream of tartar"}, {"text": "3 large egg whites"}] Instructions: Separate the whole eggs, placing the yolks in a large bowl and the egg whites in a separate bowl. Add the oil, almond extract and 2 Tbsp water to the yolks and whisk until fully incorporated. Add the flour mixture, whisking until the batter is smooth. Using an electric mixer, beat the 2 egg whites and ¼ tsp cream of tartar until foamy. Gradually add 2 Tbsp sugar and beat until stiff, glossy peaks form, about 2 minutes. Invert the cake onto a parchment-lined baking sheet. Uncover the sorbet and invert onto the cake. Remove the bowl (but not the plastic) and freeze for 15 minutes. Remove the plastic wrap from the sorbet. Spoon the meringue over the sorbet and cake, swirling decoratively and making sure to cover entirely. Bake until the meringue just starts to brown, 3 to 4 minutes. Remove from oven, transfer to a serving platter, and serve immediately or return to freezer for up to 4 hours.

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Recipe: Swiss Chicken Breast Description: Make and share this Swiss Chicken Breast recipe from Food.com. Ingredients: [{"text": "8 -12 skinless chicken breasts"}, {"text": "8 -12 slices swiss cheese"}, {"text": "1 (6 ounce) box cornbread stuffing mix"}, {"text": "2 cups cream of chicken soup (undiluted)"}, {"text": "5 ounces white wine (1/2 of the chicken soup can)"}, {"text": "4 tablespoons butter"}] Instructions: Put chicken in bottom of 9 x 13 pan. Put a slice of cheese over each piece. Mix soup and wine and pour over chicken and cheese. Dump dry stuffing mix over the top. Dot with butter. Bake at 350 degrees for 1 1/2 hours if bones in or 45 minutes if boneless.

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Recipe: Versatile Savoury Tart Description: This is one of those quick, "empty your store cupboard, and it just works" recipes. Perfect for when you have unexpected guests. Great with a salad in summer, and kids eat this quite happily. Ingredients: [{"text": "3 slices diced bread"}, {"text": "1 tablespoon butter"}, {"text": "1 cup milk"}, {"text": "1 (6 ounce) can tuna"}, {"text": "1 (6 ounce) can mushrooms"}, {"text": "1 cup grated cheese"}, {"text": "3 beaten eggs"}, {"text": "2 tablespoons grated onions"}, {"text": "herbs"}, {"text": "salt"}, {"text": "pepper"}] Instructions: Heat bread, butter and milk until soggy. Do not overcook. Add other ingredients and mix. Place in greased pie dish and bake at 190 deg C for 30 minutes. Instead of tuna, use a tin of corned beef or chopped viennas (wieners). Leave out mushrooms if desired.

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Recipe: Summer House Pork Chops (Sommer Koteletter-Denmark) Description: Make and share this Summer House Pork Chops (Sommer Koteletter-Denmark) recipe from Food.com. Ingredients: [{"text": "1 tablespoon butter"}, {"text": "3 tart apples, peeled, cored, sliced"}, {"text": "4 pork loin chops, 1 inch thick"}, {"text": "1 large onion, diced"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon sugar"}, {"text": "1/4 teaspoon black pepper"}, {"text": "1 teaspoon curry powder"}, {"text": "1 tablespoon butter, melted"}, {"text": "1/3 cup dry breadcrumbs"}] Instructions: Preheat oven 350 degrees. Melt 1 tablespoon of butter in a large oven-proof skillet over medium heat. Brown pork chops in butter, 3 to 5 minutes on each side. Remove pork chops from skillet. Add apples, onion, salt, sugar, pepper, and curry powder to skillet. Arrange browned chops over apple layer. Cover and bake for 30 miutes or until chops are tender and apple layer is cooked through. In a small bowl, stir melted butter into breadcrumbs. Sprinkle over baked chops. Bake uncovered, 5 to 10 minutes longer or until crumbs are crisp and brown.

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Recipe: Tennessee Mountain Stack Cake Description: I spent some time in Knoxville and got to know firsthand how pleasant the people are and how proud they are to maintain the tradition of the apple stack cake. Everyone knows it, and the routine that they follow to make and serve it is serious business. It's an unusual and labor-intensive cake. First of all, the dough is rolled out like a cookie. It bakes into a pretty hard disk that will get mildly saturated with dried apples reconstituted with spices and sugar. The apples can't be fresh, and cheating the drying process is not acceptable. Electric fruit dehydrators save the effort of sun-drying apples on the porch or rigging an elaborate clothesline system in the attic—all methods I was told about by people who have seen it done. One important element of the stack cake is timing. It must be wrapped and left in the refrigerator at least overnight, longer if possible. Whether you wrap it with wax paper and dish towels, aluminum foil, or plastic wrap, one way or another, keep it well covered so the moisture won't escape. Ingredients: [{"text": "21 ounces (4 1/4 cups) all-purpose flour"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1 teaspoon baking powder"}, {"text": "1/4 teaspoon cinnamon"}, {"text": "6 ounces (1 1/2 sticks) unsalted butter"}, {"text": "10 ounces (1 1/4 cups) superfine granulated sugar"}, {"text": "3/4 cup molasses"}, {"text": "2 eggs"}, {"text": "1/2 cup buttermilk"}, {"text": "8 to 12 cups dried apples"}, {"text": "2 pounds (4 cups) superfine granulated sugar"}, {"text": "2 teaspoons cinnamon"}, {"text": "2 teaspoons nutmeg"}, {"text": "2 tablespoons molasses"}, {"text": "3 cups water"}, {"text": "Confectioners' sugar"}] Instructions: Preparation 1. Preheat the oven to 350°F and place the rack in the middle position. Combine the dry ingredients in a bowl and whisk to combine. Set aside. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and mix on medium speed until wet and grainy. Add the molasses. Scrape the sides of the bowl with a flexible spatula to get all of the molasses into the mixture. Add the eggs one at a time. Scrape all the way to the bottom of the bowl and mix on low speed. Alternately add the buttermilk and the dry mixture about a quarter at a time. Stop the mixer to scrape the bowl and turn it on again on low speed for about 10 seconds. The mixture should be stiff like a soft cookie dough. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes. Divide the dough into 6 or 8 equal portions and place each one on a round piece of parchment paper a little larger than a 9-inch cake pan. Roll out the dough to the size of the parchment. Place the cake pan over the disk and trim away the excess around the edge. Leaving the parchment paper underneath, lift the disks onto baking sheets and bake them for approximately 10 minutes, or until the top surface appears dry and a wooden skewer inserted in the center comes out clean. Slide the disks off the baking sheet onto a flat surface to cool. To make the filling, combine all the ingredients in a large, heavy-bottom saucepan and bring to a light simmer. Immediately transfer to the work bowl of a food processor fitted with the steel blade and pulse into a thick paste. To assemble the cake, spread about 1 cup of the filling onto each layer, taking care to center each disk on top of the one beneath it. Repeat until all the layers are used. Do not put apple filling on top of the cake. Wrap the cake well and refrigerate it for up to 24 hours. This gives the apple filling time to work itself into the cake. Dust with confectioners' sugar and serve chilled. Baker's Note:Ideally, you should dry the apples yourself in a fruit-dehydrating machine. If that's not an option, go for store-bought dried apples. Don't cop out and buy applesauce, because the secret to the stack cake is not just what absorbs into the cake, but what doesn't. Jarred applesauce gets lost in the layers, leaving only a soggy stack. Although success isn't guaranteed, you can try to make dried apple slices in the oven. Peel and thinly slice 15 to 20 fresh apples (I like Gala or Cortland). Place them, without overlapping, on a baking sheet lined with parchment paper, and bake in a 225°F oven for up to 4 hours or until dried. From United Cakes of America: Recipes Celebrating Every State by Warren Brown. Copyright © 2010 by Warren Brown; photographs © 2010 by Joshua Cogan. Published in 2010 by Stewart, Tabori & Chang, an imprint of ABRAMS.

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Recipe: Pan-Fried Toad-In-The-Hole Description: Make and share this Pan-Fried Toad-In-The-Hole recipe from Food.com. Ingredients: [{"text": "6 good quality chipolata sausages"}, {"text": "1 small egg"}, {"text": "1 tablespoon oil"}, {"text": "1 small onion, sliced into rings"}, {"text": "25 g plain flour"}, {"text": "2 tablespoons milk"}, {"text": "1/2 teaspoon mixed herbs"}, {"text": "salt & freshly ground black pepper"}] Instructions: Heat the oil, first of all, in a heavy 18cm frying-pan then over a medium heat fry the chipolatas and onion rings togrether for about 10 minutes. Meanwhile preheat the grill and make up the batter. To do this you sieve the flour into a bowl, make a well in the centre and break the egg into it. Now whisk the egg gradually incorporating the flour and finally whisk in the milk, until you have a smooth lump-free batter (you may need to stir round the edge of the bowl and have another whisk to make sure it's all blended). Then season with salt and pepper, and whisk in the herbs. By this time the chipolatas will be ready, so increase the heat to its hightest setting, and when it is very hot pour in the batter all round the chipolatas. Then leave it, without stirring or anything, for 1 or 2 minutes or until it looks on the point of bubbling up slightly here and there. It will look a total disaster at this stage, but all is well. Just transfer the pan to sit under the grill (allowing room for the batter to rise) and let it finish cooking for about 6-10 minutes, or until it has become beautifully puffy and very crisp and brown. Now serve immediately-it will shrink somewhat but remain light and crisp.

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Recipe: Crescent Wrapped Brats and Sauerkraut Description: What a fun way to eat "Brats and Kraut." A brat wrapped up with a honey mustard and kraut in a flaky crust and baked, served with some lightly sauteed onions and a beer cheese sauce/dip. This is really good and simple. Now if your bratwurst is not pre-cooked as mine were not, I pre-cooked mine in a deep pan by boiling slowly in a mix of beer and water. They don't take too long. If they are pre-cooked, skip that step. I prefer to get the ones NOT pre-cooked, but whatever you have will work fine. I serve this with a green salad and of course a cold beer. This is the simplest thing to make and so good. The recipe I used for the beer cheese sauce was Recipe #162043, however I used a sharp cheddar and a amber or dark beer. NOTE: I reinforced a few instructions after reading a review, but the recipe remains the same. Ingredients: [{"text": "1 (8 ounce) can crescent rolls, I used Pillsbury brand (you can also find the sheets if you can fine them)"}, {"text": "1 (8 ounce) can sauerkraut, you can also fresh kraut from the Deli too which I prefer if they carry it"}, {"text": "4 cooked bratwursts (pre-cooked or follow cooking directions, in step 1)"}, {"text": "6 teaspoons spicy brown mustard"}, {"text": "2 teaspoons honey"}, {"text": "1 egg, beaten"}, {"text": "1 teaspoon caraway seed (optional)"}, {"text": "1 large onion, cut in quarters and thin sliced"}, {"text": "1 tablespoon butter"}, {"text": "salt"}, {"text": "pepper"}, {"text": "cheese sauce (Cheese and Beer Sauce, see note below)"}] Instructions: Make Ahead -- This is why I like this recipe. The Onions can be made ahead; the mustard and honey sauce can be made ahead; and the brats can even be made ahead This will save lots of time if you are having this for a party. Brats -- Now if pre-cooked, skip this step. If not, I like to cook mine in a in deep saute pan with 1 can of beer and a couple of cups of water (you can use all water if you want), and just simmer on medium for about 15 minutes. Follow directions on the package. I prefer to simmer rather than pan saute or grill. I don't like mine to be browned for this recipe. Sauerkraut -- Drain well. You don't want any liquid for this. I even set the kraut after I drain it on a paper towel and squeeze to make sure it is nice and dry. Mustard -- Mix the mustard and the honey and set to the side. One half is used for the brats, and 1/2 for extra dipping. You can use a store bought honey mustard if you want, but I prefer to make mine fresh. Wraps -- On a cookie sheet either sprayed well with a non-stick spray or I prefer to use parchment paper (no clean up), lay out the crescent rolls from the can. I use a rolling pin just to flatten a little, and to make sure all the seams are pressed together. This is KEY. ;You don't want to use the pre-cut crescent roll triangles. Use a pizza cutter or a knife and cut from top left corner to bottom right corner and and same on the other side to make 4 large triangles. This is a must to fit around the brat. NOTE: If you wanted, you could use 2 triangles (needing 2 cans of the crescent rolls) if you prefer your brat enclosed more. Personally, I prefer using one triangle, but you could always add more if necessary. Filling -- Now on each triangle, I use a pastry brush, but a knife will work fine - add a little of the honey mustard dressing. Then 1/4 cup of the sauerkraut on each triangle, toward the long edged end, and finally the bratwurst. Roll up, just like you would a crescent roll. You can use less kraut if you want, but 1/4 cup works for me. I think it also depends on the size of the bratwurst, and each brand is a bit different. Bake -- On the top of each roll, make 4-5 thin slices 1/2" apart with a knife, this will allow the kraut to heat up and cook the crust more evenly. Brush with the egg (which will give it a crisp brown crust) and sprinkle with the caraway seeds if you want. I like the caraway, but it is optional. Pre-heat the oven to 375, and bake 15-20 minutes until golden brown. Onions -- As the brats cook, use the same pan you cooked the brats in (liquid thrown out), and melt the butter on medium high. Add the onion and cook until soft, tender and golden, around 10 minutes. Not too brown, just tender and golden. It will take about the same time as it takes to bake the brats. You can always make the onions ahead of time. Serve -- Plate your wrapped brats with the extra honey mustard as a dip and the sauteed onions. Beer Cheese Sauce Optional -- Recipe #162043, is a great recipe but I prefer to use a sharp cheddar and a dark or amber. This is a great sauce to go with the brats. ENJOY!

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Recipe: How To Make a One-Bowl Vanilla Cake Description: One-bowl cakes are popular for their ease. This smart version can be turned into a dozen treats. Here's how to bake it and a few ideas on easy upgrades. Ingredients: [{"text": "Cooking spray"}, {"text": "3 cups cake or all-purpose flour"}, {"text": "1 3/4 cups granulated sugar"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "3/4 teaspoon salt"}, {"text": "4 large eggs"}, {"text": "3/4 cup canola oil, or melted and cooled, unsalted butter"}, {"text": "1 cup milk or milk alternative"}, {"text": "1 tablespoon vanilla extract"}] Instructions: Heat the oven and prepare the baking pan(s): Arrange a rack in the middle of the oven and heat to 350°F. Line the bottoms of 2 (9-inch) round cake pans with parchment paper rounds. (Alternatively, you can use one 9x13-inch) baking pan; no need to line with parchment.) Coat with cooking spray; set aside. Whisk the dry ingredients, then add the remaining ingredients: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil, milk, and vanilla extract and mix with an electric hand mixer on medium speed until mostly smooth, about 1 minute. If mixing by hand, beat for about 3 minutes until smooth, some lumps are ok. Bake the cake(s): Divide the batter between the 2 round pans or pour all of it into the 9x13-inch pan. Bake until lightly browned and the top of the cake springs back when tapped gingerly, 25 to 30 minutes for the 2 round cakes, or 40 to 50 minutes for the 9x13-inch pan. Cool the cake(s): Cool on a wire rack for 15 minutes. Remove from the round cake pans. (No need to remove the 9x13-inch cake from the pan.) Cool completely before frosting.

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Recipe: Confetti Bean Salad Description: I adapted my grandmother's 3 bean salad to come up with this colorful, flavorful version. Ingredients: [{"text": "1 cup(s) sugar"}, {"text": "3/4 cup(s) cider vinegar"}, {"text": "1/2 cup(s) vegetable oil"}, {"text": "3/4 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "1 can(s) green beans"}, {"text": "1 can(s) yellow wax beans"}, {"text": "1 can(s) kidney beans"}, {"text": "1 can(s) black beans"}, {"text": "1 can(s) garbanzo beans"}, {"text": "1 can(s) great northern beans"}, {"text": "1 large onion, chopped"}, {"text": "1 large green bell pepper, chopped"}, {"text": "1/2 large red bell pepper, chopped"}] Instructions: Combine sugar, vinegar, oil and salt and pepper in a large bowl. Mix well. Drain all beans, rinse in cold water, drain and add to bowl. Add onions and peppers. Mix well. Marinate in refrigerator for 24 hours for best flavor. NOTES: You can use any type of canned bean you prefer - cannelini, great northern, pinto, red beans, small white, cranberry, etc.

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Recipe: Baked Glazed Ham Description: How to make Baked Glazed Ham Ingredients: [{"text": "2 tablespoon(s) sugar"}, {"text": "1/4 cup(s) preserves, plum or peach"}, {"text": "- GLAZE INGREDIENTS"}, {"text": "6 pound(s) smoked ham shank, cooked and bone-in"}, {"text": "1/4 teaspoon(s) cloves"}, {"text": "1/2 teaspoon(s) cinnamon"}, {"text": "1 teaspoon(s) cumin"}, {"text": "1 tablespoon(s) paprika"}, {"text": "1 tablespoon(s) chili powder"}, {"text": "2 tablespoon(s) orange juice"}] Instructions: Heat oven to 375. Combine sugar, chili powder, paprika, cumin, cinnamon and cloves in small bowl. Score top and sides of ham with knife in a crisscross pattern. Sprinkle with spice mixture. Place ham in a 17x11 inch roasting pan. Bake 1 1/2 to 2 hours until instant-read thermometer in center registers 140. (After 1 hour, cover ham loosely with foil to prevent over-browning). Combine preserves and orange juice in small cup. Uncover ham; brush with preserves. Bake 5 minutes more. Let stand 15 minutes.

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Recipe: Roasted Pepper Rolls Stuffed With Tuna Description: Peperoni Farciti con Tonno e Acciuga, Lidia Bartianich's Newletter. The combination of sweet, meaty roasted peppers and well-seasoned oil-cured tuna is wonderful! Any fresh, meaty sweet bell-type peppers are suitable, different colors makes a nice presentation. Peppers always taste better when roasted at home but a jar of roasted red peppers can be substituted. The tuna filling is delicious on crostini or crackers: the sandwich, is out of this world!:). Ingredients: [{"text": "1 1/2 lbs sweet red peppers (about 3-4 peppers) or 1 1/2 lbs assorted color bell peppers (about 3-4 peppers)"}, {"text": "1/3 cup extra virgin olive oil (more if needed)"}, {"text": "1 teaspoon coarse sea salt or 1 teaspoon kosher salt, to taste"}, {"text": "12 ounces tuna in olive oil (preferably imported from Italy -- 2- 6oz cans)"}, {"text": "2 small anchovy fillets, drained and chopped fine"}, {"text": "2 tablespoons small capers, drained and chopped fine"}, {"text": "1 tablespoon apple cider vinegar"}, {"text": "1 tablespoon prepared mustard"}, {"text": "1/3 cup mayonnaise"}, {"text": "1 tablespoon chopped fresh Italian parsley"}] Instructions: Preheat the oven to 350°F Rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred. Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide. Scrape the seeds from the strips and lay them in a sieve to drain and dry. To make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil and about ½ teaspoon salt. Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth. Add more of any seasoning to taste. Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating a neat cylinder. Press the pepper as you wrap so it adheres to itself and stays closed. To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.

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Recipe: Farmhouse Burger Description: Who doesn't like old school basic recipes? This is a classic with great flavor just oozing from them.Unknown Source Ingredients: [{"text": "- 30 oz. ground sirloin"}, {"text": "- 6 potato buns, cut in half"}, {"text": "- canola oil"}, {"text": "- sea salt and freshly ground pepper"}, {"text": "- 6 leaves iceberg lettuce"}, {"text": "- 6 ruby red tomato slices"}, {"text": "- 6 red onion slices"}, {"text": "- 12 pickle slices"}, {"text": "- about 1 cup good stuff mayonnaise, recipe follows"}] Instructions: to make patties, roll six 5 oz. sirloin balls and form each ball into a patty. Arrange on tray. Cover and refrigerate Heat large skillet over medium high heat add add just enough oil to cover entire bottom. When oil begins to smoke,reduce heat to medium and put the patties into the skillet. Season patties with salt and pepper and cook for 3 minutes. Flip and cook on other side for 3 minutes more for medium rare doneness. Toast buns. Set aside.To assemble burgers, place 1 patty on 1 toasted bun bottom. top patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with but top. Repeat with remaining ingredients. don’t forget to wrap the burgers in wax paper for 2 to 3 minutes. Serve. Good Stuff Sauce: 2 cups mayonnaise 2 Tbsp., ketchup 2 Tbsp. molasses 2 Tbsp. rice vinegar 1 tsp. salt Add mayonnaise, ketchup, molasses, vinegar and salt to food processor or blender. Puree til smooth. The sauce can be refrigerated in airtight container for up to 1 week.

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Recipe: Gina's Pumpkin Bread Description: Make and share this Gina's Pumpkin Bread recipe from Food.com. Ingredients: [{"text": "1 cup shortening"}, {"text": "3 eggs"}, {"text": "1 (15 ounce) can pumpkin"}, {"text": "2 1/2 cups sugar"}, {"text": "3 1/2 cups flour"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon cinnamon"}, {"text": "1 teaspoon nutmeg"}, {"text": "1 teaspoon allspice"}, {"text": "1 teaspoon clove"}, {"text": "1/2 cup pecans, chopped"}] Instructions: Mix the shortening, eggs and pumpkin. In a separate bowel combine the dry ingredients and mix well. Add to the pumpkin mixture and blend well. Add the pecans and stir. Pour into two greased and floured loaf pans and bake @ 325° for 1 hour.

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Recipe: Apple-Potato Mash Description: Make and share this Apple-Potato Mash recipe from Food.com. Ingredients: [{"text": "2 lbs yukon gold potatoes, peeled and cubed"}, {"text": "1 granny smith apple, peeled and cubed (1 12/ c.)"}, {"text": "1/4 cup half-and-half"}, {"text": "2 tablespoons unsalted butter"}, {"text": "salt, to taste"}, {"text": "white pepper, to taste"}, {"text": "fresh grated nutmeg, to taste"}] Instructions: Boil potatoes and apple in a pot of salted water until tender, about 15 minutes; drain. Return potatoes to pot over medium heat to dry, 1 minute. Remove pot from heat; add in half and half and butter. Mash mixture with a potato masher, then season with salt, white pepper, and nutmeg, to taste. Serve potatoes immediately or cover and keep warm.

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Recipe: Dilled Mushroom Turnovers Description: My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them into the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada Ingredients: [{"text": "1 cup butter, softened"}, {"text": "2 packages (8 ounces each) cream cheese, softened"}, {"text": "3 cups all-purpose flour"}, {"text": "FILLING:"}, {"text": "3 tablespoons butter"}, {"text": "1/2 pound fresh mushrooms, finely chopped"}, {"text": "1 large onion, finely chopped"}, {"text": "1/4 cup sour cream"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon snipped fresh dill"}, {"text": "1 large egg, beaten"}] Instructions: In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap and refrigerate 1 hour or until firm enough to handle. Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on 1 side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal. Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance.

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Recipe: White Chocolate Pound Cake from Scratch Description: This is one of the most-requested recipes from Taste of the South magazine. I love it with warmed whole-berry cranberry sauce on top. Ingredients: [{"text": "1 cup butter, softened"}, {"text": "2 cups sugar"}, {"text": "5 eggs"}, {"text": "3 cups all-purpose flour"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup whole buttermilk"}, {"text": "8 (1 ounce) squares white chocolate, melted"}] Instructions: Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan. Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

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Recipe: Carrot Muffins With Apple Description: These easy muffins are fruity, moist and delicious. If you have any leftovers (doubtful) they freeze well. Ingredients: [{"text": "1 3/4 cups Raisin Bran cereal"}, {"text": "1 1/4 cups flour"}, {"text": "3/4 cup sugar"}, {"text": "1 1/2 teaspoons baking soda"}, {"text": "1 teaspoon cinnamon"}, {"text": "1/2 teaspoon salt"}, {"text": "1 egg"}, {"text": "3/4 cup buttermilk"}, {"text": "1/4 cup vegetable oil"}, {"text": "3/4 cup finely chopped and peeled apple"}, {"text": "3/4 cup grated carrot"}, {"text": "1/4 cup chopped nuts"}] Instructions: Mix first 6 ingredients in lg bowl. In small bowl, beat egg, buttermilk and oil. Stir into dry ingredients. Fold in apple, carrots, and nuts. Fill paper lined cups 3/4 full. Bake at 400* for 23 minutes.

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Recipe: Awesome Lasagna (No-Boil, Easy) Description: This is a really good basic lasagna recipe. It's based on one I found somewhere, but I've tweaked it quite a bit to suit my own tastes. I like it as written with italian sausage, but you can substitute ground beef if you must. Ingredients: [{"text": "1 1/4 lbs Italian sausage, casings removed (I use spicy)"}, {"text": "1 (28 ounce) jar spaghetti sauce, of your choice"}, {"text": "1 (14 1/2 ounce) can diced tomatoes"}, {"text": "1 1/2 cups water"}, {"text": "1 garlic clove, chopped"}, {"text": "1 teaspoon italian seasoning"}, {"text": "12 ounces ricotta cheese (about 3/4 small container)"}, {"text": "3 cups grated mozzarella cheese"}, {"text": "1/2 cup grated parmesan cheese"}, {"text": "2 eggs"}, {"text": "1 tablespoon parsley"}, {"text": "1/2 teaspoon ground black pepper"}, {"text": "1 (8 ounce) package lasagna noodles, uncooked"}] Instructions: Heat oven to 350. In large pan, brown italian sausage; drain. Add spaghetti sauce, diced tomatoes, water, garlic and italian seasoning. Cover and simmer for 10-15 minutes. In medium bowl, combine ricotta, 2 cups of the mozzarella, parmesan, eggs, parsley and pepper. Mix well. Pour about 1 cup of the sauce on bottom of 9x13 pan. Arrange 3 uncooked lasagna noodles over sauce; cover with about 1 cup sauce. Spread 1/2 the cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese. Cover with foil and bake at 350 for 45 minutes. Remove foil; bake an additional 15 minutes. Let stand 10 minutes before cutting.

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Recipe: Cold Banana Soup With Cinnamon Croutons Description: A great "soup" for a hot Summer day. Can be eaten as dessert if you want!!Kids love this!!! Ingredients: [{"text": "4 slice(s) thick bread cut into 1/2 inch cubes with crust removed"}, {"text": "- melted butter"}, {"text": "3 1/2 cup(s) cold milk"}, {"text": "6 - ripe bananas peeled and cut into small pieces"}, {"text": "1/4 teaspoon(s) baking soda"}, {"text": "- pinch of salt"}, {"text": "1 teaspoon(s) ginger powder"}, {"text": "1 tablespoon(s) lemon juice"}, {"text": "1 pint(s) vanilla or also good with coconut ice cream...or if you don't have either i have used vanilla and added banana flavoring to taste"}] Instructions: Preheat oven and brush bread cubes with melted butter. and place on a baking sheet.Bake until golden. While still hot sprinkle with cinnamon.Set aside. Ina large saucepan bring milk to a full boil. Add the bananas, soda, 1 tsp cinnamon. salt, ginger and lemon juice. Cook for another 10 mins or until bananas become soft.. Let cool. Put in a blender and add ice cream....or use a hand blender . Blend until smooth and frothy. Add more milk or ice cream depending on the consistency desired..Pour into chilled bowls and sprinkle with croutons. Serve!!

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Recipe: Ooey Toffee Butter Cake Description: Well its time for another Ooey concotion. I hope you like it.Anything gooey and sticky are good. Enjoy!!!!!!!!!!!!!!!!!!!!!!!! Ingredients: [{"text": "1 stick(s) butter, melted"}, {"text": "1 box(es) yellow cake mix"}, {"text": "1 large egg"}, {"text": "FILLING"}, {"text": "1 stick(s) butter, melted"}, {"text": "2-------8 ounce(s) cream cheese"}, {"text": "2 large eggs"}, {"text": "1 box(es) powdered sugar"}, {"text": "1 package(s) toffee bits"}] Instructions: Take yellow cake mix, 1 stick of melted butter, and 1 egg. Mix together and press in 13x9 pan. Then take 1 stick of melted butter, cream cheese, two eggs, vanilla and powdered sugar. Mix well and put on crust. sprinkle on toffee bits. Bake for 30 to 45 minutes. Do Not Over Cook.Stick in tooth pick and if it comes out clean its done.

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Recipe: One Cup Fruit Cobbler Description: Quick and easy dessert you can mix together and let it bake while you eat dinner - then have a yummy dessert ready when you finish eating. Great topped with vanilla ice cream or whipped cream Ingredients: [{"text": "1 1/2 stick(s) butter"}, {"text": "1 cup(s) self rising flour"}, {"text": "1 cup(s) sugar"}, {"text": "1 can(s) pie filling, any flavor (apple, peach)"}, {"text": "1 cup(s) milk"}] Instructions: Turn oven on to 375 degrees. Place 1 1/2 sticks butter in 13 X 9 baking dish. Place dish in the oven while it is pre-heating so butter can melt. In medium mixing bowl, combine self-rising flour and sugar. Slowly mix in milk and stir until batter is smooth. *Be sure to use self-rising flour because this mixture bakes up and makes it own crust* Remove melted butter from oven and carefully pour flour and milk mixture into butter. DO NOT STIR. Carefully spoon pie filling into the dish evenly over the fruit filling, again, DO NOT STIR. If you like extra fruit, you can use 2 cans of pie filling. Bake at 375 degrees for approximately 30 to 35 minutes until the edges of the crust are starting to brown and crisp. If desired, serve with a scoop of vanilla ice cream or whipped topping! ENJOY!

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Recipe: Drop Soft Sugar Cookies Description: Make and share this Drop Soft Sugar Cookies recipe from Food.com. Ingredients: [{"text": "1/3 cup corn oil or 1/3 cup canola oil"}, {"text": "1 cup sugar"}, {"text": "1 tablespoon vanilla"}, {"text": "1 egg"}, {"text": "2 1/2 cups flour"}, {"text": "3/4 teaspoon salt"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/4 cup milk"}, {"text": "1/8 cup sugar or 1/8 cup colored crystal sugar"}] Instructions: Preheat oven to 400. Lightly grease cookie sheets. In a large mixing bowl, beat together oil, sugar and vanilla until crumbly. Beat in egg. Gradually add in flour, salt, baking soda, and milk. Beat until well-mixed. Drop by Tbsp on to lightly greased cookie sheets 2" apart. Slightly flatten each with a flat-bottom glass dipped in sugar (or colored sugar). Bake at 400 for 6-8 minutes or until edges barely begin to brown.

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Recipe: Cabbage and Bacon Description: Something I've been making for years. If you don't like carraway seeds, use something else-lemon thyme would be good. Ingredients: [{"text": "1 tablespoon butter or 1 tablespoon bacon grease"}, {"text": "1 small onion, finely diced"}, {"text": "2 slices bacon, diced"}, {"text": "1/2 small cabbage, finely shredded"}, {"text": "1 tablespoon sugar"}, {"text": "1 tablespoon white wine vinegar"}, {"text": "1 teaspoon caraway seed"}, {"text": "1 teaspoon chicken stock powder"}, {"text": "2 tablespoons water (approximately)"}, {"text": "2 tablespoons chopped fresh parsley"}] Instructions: Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes. Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt. Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice. Stir through the chopped parsley and serve.

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Recipe: Apple Cake Description: Fantastic Ingredients: [{"text": "2 cup(s) splenda"}, {"text": "3 large eggs"}, {"text": "1 1/2 cup(s) vegetable oil +"}, {"text": "3 cup(s) all purpose flour"}, {"text": "1/2 cup(s) orange juice, fresh"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1/2 teaspoon(s) vanilla extract"}, {"text": "1/2 cup(s) walnut halves finely chopped"}, {"text": "2 1/2 cup(s) chopped apples"}, {"text": "GLAZE"}, {"text": "6 teaspoon(s) butter, softened"}, {"text": "3/4 cup(s) splenda"}, {"text": "1/2 teaspoon(s) baking soda"}, {"text": "1/3 cup(s) buttermilk"}] Instructions: For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated. Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts. Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate. For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat. Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks. Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/fresh-apple-cake.html?oc=linkback

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Recipe: Heloise's Mashed Potatoes Description: From her Jan 4, 2017 column. Good recommendations. Use 2 types of potatoes, waxy like Yukon Gold or red, with russet potatoes for a better textured product. Ingredients: [{"text": "1 lb yukon gold potato (or red)"}, {"text": "1 lb russet potato"}, {"text": "salt"}, {"text": "butter"}, {"text": "warm milk"}] Instructions: After washing, peeling and cubing the potatoes, place them in a pot, cover with cold water and turn on the burner. The water and potatoes need to heat together, but NOT to boiling, just to a simmer. Add salt. Once cooked, put the drained potatoes through a ricer, add cold butter and warm milk (not cold). Stir lightly to mix. Salt and pepper to taste.

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Recipe: Chicken Broccoli Rice Casserole Description: This Cheesy Chicken Broccoli Rice Casserole is an easy make ahead meal that you can assemble and bake another day! Your family will love the buttery, crunchy Ritz topping! Ingredients: [{"text": "2 Tablespoons butter"}, {"text": "2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)"}, {"text": "1 teaspoon Italian Seasoning"}, {"text": "Salt/Pepper (to taste)"}, {"text": "2 1/2 cups chicken broth"}, {"text": "1 Tablespoon olive oil"}, {"text": "1 1/4 cups white long grain rice (uncooked)"}, {"text": "2 cups fresh broccoli florets (uncooked)"}, {"text": "10.5 oz. Condensed Cream of Chicken Soup"}, {"text": "\u00bd cup milk"}, {"text": "\u00bd cup sour cream"}, {"text": "2 cups shredded cheddar cheese (separated)"}, {"text": "1/2 teaspoon dried thyme"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1 cup Ritz crackers (crushed)"}, {"text": "2 Tablespoons melted butter"}] Instructions: Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount below works perfectly. Preheat the oven to 350° F. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper. Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken. Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes. Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.) Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release. Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese. Cover and bake for 15 minutes.

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Recipe: Turkey Sausage Soup with Fresh Vegetables Description: Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada Ingredients: [{"text": "1 package (19-1/2 ounces) Italian turkey sausage links, casings removed"}, {"text": "3 large tomatoes, chopped"}, {"text": "1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained"}, {"text": "3 medium carrots, thinly sliced"}, {"text": "1-1/2 cups cut fresh green beans (1-inch pieces)"}, {"text": "1 medium zucchini, quartered lengthwise and sliced"}, {"text": "1 large sweet red or green pepper, chopped"}, {"text": "8 green onions, chopped"}, {"text": "4 cups chicken stock"}, {"text": "1 can (12 ounces) tomato paste"}, {"text": "1/2 teaspoon seasoned salt"}, {"text": "1/3 cup minced fresh basil"}] Instructions: In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker. Add tomatoes, garbanzo beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables. Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil.

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Recipe: Orecchiette with Mini Chicken Meatballs Description: Get Orecchiette with Mini Chicken Meatballs Recipe from Food Network Ingredients: [{"text": "1 pound orecchiette pasta"}, {"text": "1/4 cup plain bread crumbs"}, {"text": "1/4 cup chopped fresh flat-leaf parsley"}, {"text": "2 large eggs, lightly beaten"}, {"text": "1 tablespoon whole milk"}, {"text": "1 tablespoon ketchup"}, {"text": "3/4 cup grated Romano"}, {"text": "3/4 teaspoon salt"}, {"text": "3/4 teaspoon freshly ground black pepper"}, {"text": "1 pound ground chicken"}, {"text": "1/4 cup olive oil"}, {"text": "1 1/2 cups low-sodium chicken stock, hot"}, {"text": "4 cups cherry tomatoes, halved"}, {"text": "1/2 cup freshly grated Parmesan"}, {"text": "8 ounces bocconcini mozzarella, halved"}, {"text": "1/2 cup chopped fresh basil leaves"}] Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs. In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

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Recipe: Garlic and Herb Marinade Description: Used this on a grilled leg of lamb and it was fabulous! Can't wait to try it on other cuts of meat. Very flavorful, very garlicky. The amounts can be adjusted to your tastes, but I love garlic so used a lot. The anchovy paste can also be omitted, but it just adds a little depth and tang. Had to post it so I always have it on hand. Makes enoug to marinade 2-3 lbs. of meat. Ingredients: [{"text": "10 -15 garlic cloves, crushed"}, {"text": "1/4 cup parsley, chopped"}, {"text": "4 sprigs rosemary, leaves removed, chopped"}, {"text": "1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme"}, {"text": "1/2 lemon, juice and zest"}, {"text": "1 teaspoon anchovy paste"}, {"text": "1 teaspoon Dijon mustard"}, {"text": "1 teaspoon kosher salt"}, {"text": "1 teaspoon black pepper"}, {"text": "1/4 cup red wine vinegar"}, {"text": "1/2 cup olive oil"}] Instructions: Mix together first 8 ingredients. Add olive oil. (Pulse in a food processor or blender if available but leave garlic and rosemary "chunky" so pieces of it stick to the meat while grilling.). Add meat and marinate several hours up to overnight. The longer, the stronger!

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Recipe: Pizza Rustica Description: A pizza is a pie, but this looks more like a pie the way we think of it. A top and bottom crust enclosing a yummy filling. This is substantial. Just a green salad and a glass of wine please. Ingredients: [{"text": "3 cups all-purpose flour"}, {"text": "1/4 cup sugar"}, {"text": "1/2 cup cold butter, cut into bits"}, {"text": "1/4 cup olive oil"}, {"text": "9 large eggs, beaten lightly"}, {"text": "1 1/2 lbs ricotta cheese"}, {"text": "1/2 lb prosciutto, chopped coarse"}, {"text": "1/2 lb cooked ham, chopped coarse"}, {"text": "1/2 lb salami, chopped coarse"}, {"text": "1 1/2 lbs mozzarella cheese, cut into small pieces"}, {"text": "5 ounces freshly grated romano cheese"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 large egg yolk, beaten with"}, {"text": "1 pinch salt, and"}, {"text": "1 teaspoon water"}] Instructions: Make dough: In a large bowl combine flour, sugar and a pinch of salt. Add the butter and blend mixture until it resembles coarse meal. Stir in oil and 1/3 to ½ cup ice water, 1 tblsp at a time, to form a soft dough. Knead dough lightly on a floured surface until it is smooth, halve the dough and chill it, wrapped in plastic wrap, for 30 minutes. Roll half of dough (leave other half in fridge) into a circle 1/8 inch thick and fit into a buttered 12 inch round baking pan, 2 inches deep, leaving a 1 inch overhang. Chill shell. Preheat oven to 350 degrees F. Make filling: In a very large bowl combine eggs and stir in ricotta, a little at a time, until mixture is blended well. Stir in meats, cheeses and pepper and combine well. Spoon into shell. Roll remaining dough into a circle large enough to cover the top of the pie and cover pie. Crimp edges together firmly, brush pie with egg wash and cut slits on top. Bake for 1 hour and 15 minutes to 1 ½ hours, or until top is golden-brown. Let stand for 15 minutes before cutting.

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Recipe: Turkey Pilaf Description: Make and share this Turkey Pilaf recipe from Food.com. Ingredients: [{"text": "2 tablespoons butter"}, {"text": "3/4 cup raw white rice"}, {"text": "2 cups water"}, {"text": "2 cups cut-up, cooked turkey meat"}, {"text": "1 envelope Lipton Onion Soup Mix"}] Instructions: In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden. Add soup mix, then stir in water. Simmer, covered, for 20 minutes or until water is absorbed and the rice is tender. Add turkey and heat through. Serve, if desired, with coconut, chopped peanuts, raisins or chutney.

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Recipe: Airy Raspberry Delight Description: This is an easy enough recipe. My husband and family enjoy a large slice. Such a lovely refreshing dessert. It's so worth making to see all the smiles when this luscious Raspberry delight appears from the kitchen I posted 15 mins to bake. What you're looking for is the pastry to be golden and crisp so watch and check Ingredients: [{"text": "1/2 box(es) frozen puff pastry"}, {"text": "1 1/2 tablespoon(s) birds custard"}, {"text": "11/2 cup(s) 2% milk"}, {"text": "fluid 1/2 juice of large lemon"}, {"text": "1 pint(s) fresh raspberry"}, {"text": "- sweetned whipped whipping cream"}, {"text": "- dusting of powdered sugar"}, {"text": "- lemon zest, grated"}, {"text": "1 tablespoon(s) white sugar"}] Instructions: Thaw Frozen Puff Pastry and bake according to the direction. Make in a rectangle pattern and dock with a fork before cooking. You will want to pinch up all sides. Brush all edges with egg yoke and sprinkle with Turbanado Sugar or white is Fine. Set aside to cool. Make the custard and add juice of the Lemon while cooking. At this point I also added 1 Tbsp of white sugar to the custard while cooking Add 1/2 of the Zest to the custard as well By adding the juice you cut back on the amount of milk required. I find close counts. What you're looking for is a thick consistency. The lemon is suttle but important Cover and chill Make your Sweetened Whipping Cream and keep in your refrigerator until ready to use. Now it's time to Assemble. Guests will be here shortly. With your golden Puff Pastry on a Lovely Plater. Spread the delicious Lemon Custard over the pastry leaving the Crispy Sugary Crust exposed. Add your Fresh Juicy Raspberries over the Custard Slice with your serrated knife to the size you like. Bigger is Better. "I Think" Wink Wink Add your Delecious Dollopes of Whipped Cream On top of this put a few Sprinkles of Lemon Zest A pretty Raspberry on top is just perfect!

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Recipe: Griddle Cast Iron Chuck Roast Description: On a campfire slow & easy! Starting the New Year & Decade the right way and going to make 80 in January! Yipee and Yep, I am still walking vertical. But I sit a lot more now.    Dale Ingredients: [{"text": "3 lbs chuck roast"}, {"text": "1 tablespoon high cliff seasoning"}, {"text": "1 cup beef broth"}, {"text": "1 cup water"}, {"text": "1 cup carrot"}, {"text": "1 cup celery"}, {"text": "1 cup potato"}] Instructions: Poke roast liberally with fork. Pat all parts with seasoning. Use cast iron griddle skillet. Sear top and bottom of roast leaving grill marks. Add 1/2 broth & water, 225 F for 5 hours, turning 2-4 times to leave visible grill marks. At 130F internal temp for rare remove , wrap in foil to rest 10 minutes. At 140 F is medium.

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Recipe: Macaroni and Cheese Description: Looking beyond cheddar? Consider part-skim mozzarella, goat cheese, or low-fat pepper jack. This came from Better Homes & Garden. I have not tried this recipe, posting for safe keeping. Ingredients: [{"text": "7 ounces dried mulitgrain rotini pasta (1 1/2 cups) or 7 ounces whole grain rotini pasta (1 1/2 cups)"}, {"text": "nonstick cooking spray"}, {"text": "1 1/2 cups carrots, finely chopped or 1 1/2 cups green beans, cut in 1/2-inch-inch pieces"}, {"text": "1/4 cup onion, finely chopped"}, {"text": "4 teaspoons olive oil"}, {"text": "6 1/2 ounces rondele cheese (type light semisoft cheese with garlic and herb spread)"}, {"text": "1 2/3 cups fat free milk"}, {"text": "1 tablespoon all purpose flour"}, {"text": "1/2 cup reduced fat shredded cheddar cheese (2oz)"}, {"text": "2 ounces gruyere cheese (1/2 cup) or 2 ounces manchego cheese (1/2 cup)"}, {"text": "1/2 cup crumbled whole wheat baguette or 1/2 cup panko breadcrumbs, japanese style bread crumbs"}, {"text": "flat leaf parsley or oregano"}] Instructions: Heat oven to 425. In a medium saucepan cook the pasta according to package directions. Add broccoli during last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm. Meanwhile, in large saucepan cook onion in 2 teaspoons of the oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese; stir until cheese is melted and combined. In a medium bowl whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and Asiago cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat. Transfer pasta mixture to 2-quart casserole. In small bowl combine baguette crumbles and remaining 2 teaspoons oil; sprinkle on pasta mixture. Bake, uncovered, 10-15 minutes or until top is browned. Sprinkle with parsley. Mac 'N' Cheese Change-Ups: 1. For a fully-loaded protein-packed version, into the basic recipe stir in 1 cup chopped cooked chicken or 1 cup smoked italian turkey sausage. 2. Appeal to grown-up tastes by using smoked cheddar or smoked Gouda instead of Asiago, Gruyere, or Manchego cheese. 3. Stir in southwestern flavor with 1 cup rinsed, drained canned black beans and 1/4 teaspoon habanero sauce or bottled hot pepper sauce. Before serving, sprinkle with fresh snipped cilantro. 4. Add more crunch. After dishing up servings, top with apple slices. Golden Delicious, Granny Smith, or any other variety are all good. For maximum nutrition leave the peel on.

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Recipe: Dutch Duo Penotti Chocolate Hazelnut X Chinese Snowy Mooncake Description: Mid-Autumn festival is coming on China! Snowy mooncake is one of the tranditional festival food. Let’s be creative to DIY snow-skin moon cakes for your beloved family on this year! Proudly produced in the Netherlands,Duo Penotti Chocolate Hazelnut Spread not only applying on bread and biscuit, but also making various kinds of desserts. Let’s celebrate the coming mid-Autumn festival with fusional Chinese style snow-skin moon cake made with Dutch Duo Penotti! Having a bite into this original yet traditional chocolate hazelnut caramel or vanilla filling moon cake is sure to delight kids and adults! It is convenient and delicious! Ingredients: [{"text": "100 g rice powder"}, {"text": "120 g hot water"}, {"text": "vegetable oil"}, {"text": "green tea powder or cafe 99 instant coffee powder"}, {"text": "80 g duo penotti chocolate hazelnut spread"}, {"text": "5 -10 g cafe 99 no sugar instant coffee powder"}, {"text": "200 g mashed sesame, bean"}, {"text": "80 g duo penotti chocolate hazelnut spread"}, {"text": "200 g mashed green beans"}] Instructions: Add hot water to premix powder, stir the mixture until it is smooth. Add in adequate amount of solid vegetable oil, and then add bamboo charcoal powder / green tea powder / Café 99 Coffee Powder for colour, stir until it is smooth 3. Cover the snow-skin under normal temperature for 10 minutes. Divide the skin into 8 portions, 25g each. Divide the fillings into 8 portions, 25g each. Flatten the skin, put the fillings inside, and seal it into a ball shape. Put fried glutinous rice flour on the moon cake mold, put the dough inside, press it with pressure on the table and done! Taste better when frozen.

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