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Recipe: Sweet Potato and Oatmeal Dog Biscuits Description: I love making treats for my dogs they are so easy to make only a couple of ingredients. And my dogs Love them. Ingredients: [{"text": "2 cup(s) wheat flour or all purpose"}, {"text": "1 - sweet potato boiled"}, {"text": "1 - egg"}, {"text": "1 1/2 cup(s) oatmeal instant oats is fine"}, {"text": "1 teaspoon(s) cinnamon, ground"}] Instructions: Preheat oven to 350 and line cookie sheets with parchment paper or aluminum foil paper. If using foil paper you need to spray it with pam.] or any other spray. In a food processor or with a mixer blend all your ingredients together except oatmeal. when ingredients are combined fold in oatmeal. If dough is too wet add more flour. Roll out cookie dough to 1/4 inch thick cut out with cookie cutter any shape. Fill your cookie sheets. Bake for 35-40 minutes until biscuits are hard to the touch. Let them cool and place in air tight container. You can use any vegetable you like regular potato you can also add peanut butter I use all organic ingredients for my dogs. I usually make 2 batches a month for my 2 labs. They love them I like to give them to my friends for their dogs. Also you can use any type of flour rice or wheat for this recipe.

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Recipe: BACON DILLED MEATLOAF Description: Very good Ingredients: [{"text": "2 pound(s) ground beef"}, {"text": "6 slice(s) bacon, cooked and crumbled"}, {"text": "3/4 cup(s) minced onion"}, {"text": "1/4 cup(s) dill pickle, chopped fine"}, {"text": "2 cup(s) fresh bread crumbs"}, {"text": "2 - eggs, beaten"}, {"text": "2 teaspoon(s) horseradish"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 teaspoon(s) dry mustard"}, {"text": "1/4 cup(s) milk"}, {"text": "3/4 cup(s) catsup"}] Instructions: Combine all ingredients except catsup. Put into a greased loaf pan, top with catsup. Bake at 350 degrees for 1 hour. Makes 4-6 servings.

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Recipe: Pumpkin Cheesecake Ice Cream Description: Make and share this Pumpkin Cheesecake Ice Cream recipe from Food.com. Ingredients: [{"text": "3/4 cup heavy cream"}, {"text": "1 (8 ounce) package reduced-fat cream cheese"}, {"text": "4 (1 g) packets Splenda sugar substitute or 4 (1 g) packets Equal sugar substitute"}, {"text": "1 1/2 cups low-fat milk"}, {"text": "5 large egg yolks or 6 medium egg yolks"}, {"text": "1/4-1/2 cup Splenda granular or 1/4-1/2 cup Equal sugar substitute"}, {"text": "1 teaspoon cornstarch"}, {"text": "1 gingerroot"}, {"text": "ground cinnamon or cinnamon stick"}, {"text": "1 1/2 cups pumpkin puree"}] Instructions: For the Mix 1 put the heavy cream and cream cheese (Do not use the cream cheese fat free version as it’s flavorless)in a food processor till they completely mix and the texture thickens. Put it into a bowl and sweetened (4 to 5 packages for my taste) or as sweet as you’ll like (Remember to make it a little bit sweeter as the churning process in the ice cream maker machine dulls the flavor) and cover the bowl and put in the fridge till needed. For the Mix 2 beat in a electric mixer egg yolks, sugar and cornstarch until the mix color lightens. In a saucepan heat the milk before the boiling point remove from stove and add a generous amount of cinnamon powder or 3 to 4 cinnamon sticks and peeled ginger root, cover and let infuse for about 10 minutes. After the 10 minutes strain the milk infusion and add it to the eggs mixture, mix well and put in a saucepan on low heat continuously stirring till the mix thickens then remove from the heat and mix it with the pumpkin purée in the electric mixer till everything is completely mixed (purée can be purchased unsweeted a in can or you can boil the peeled pumpkin chunks and then make it puree in a food processor. Leftover can be freeze for later use). Before put the mix in the fridge taste it to verify the flavor and always expect it to be a little bit sweeter than you like. Both mixes have to be very chill before be added in the ice cream maker, usually from 2 or 3 hours in the fridge. Transfer Mix 2 first into ice cream maker and process according to manufacturer's instructions. Usually takes 30 minutes (depending of the machine) for the total time to finish the ice cream, if so 10 minutes before complete the cycle add the Mix 1. If your machine takes more than 30 minutes add the Mix 1 in the last third before the complete process. Remember the Mix 1, contains heavy cream that is the fat that will cream the ice cream, adding it in the last part of the churning process the ice cream will achieve the firm but smooth finish you love in Italian’s Gelattos. This recipe is not total sugar free as the pumpkin naturally contains fructose (natural sugar found in all fruits), however, diabetics and persons in low sugar diet can enjoy it.

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Recipe: Patty's Applesauce Cake Description: Make and share this Patty's Applesauce Cake recipe from Food.com. Ingredients: [{"text": "1/2 cup butter or 1/2 cup margarine"}, {"text": "2 cups sugar"}, {"text": "2 eggs"}, {"text": "2 1/2 cups sifted all-purpose flour"}, {"text": "1 1/2 teaspoons baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon ground nutmeg"}, {"text": "1/4 teaspoon ground allspice"}, {"text": "1 1/2 cups applesauce"}, {"text": "1/2 cup raisins"}, {"text": "1/2 cup chopped pecans"}] Instructions: Cream butter/margarine. Add sugar, creaming till light & fluffy. Add eggs, one at a time. Beat well after each addition. Sift together flour, baking soda, salt, cinnamon, nutmeg and allspice. Add flour mixture to creamed mixture alternately with applwsauce. Stir raisins & pecans into batter. Turn batter into greased & lightly floured 13x9x2 inch pan. Bake at 350 deg about 45 minutes or till done. Cool cake in pan.

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Recipe: Lemon-Raspberry Pancakes Description: Make and share this Lemon-Raspberry Pancakes recipe from Food.com. Ingredients: [{"text": "2 cups all-purpose flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "3 tablespoons granulated sugar"}, {"text": "2 lemons, zest of, grated"}, {"text": "4 tablespoons unsalted butter, melted and slightly cooled"}, {"text": "2 cups buttermilk (brought to room temperature)"}, {"text": "2 large eggs (brought to room temperature)"}, {"text": "1/4 teaspoon pure vanilla extract"}, {"text": "1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries"}, {"text": "toasted slivered almonds (to garnish)"}, {"text": "unsalted butter, for griddle"}] Instructions: Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes. Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned. Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

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Recipe: Chicken Avocado Description: This is one of my partner's favourite dishes & one of my specialties. It has lots of calories, but it's so delicious -- they are worth it! Great served with chips & a green salad. Ingredients: [{"text": "4 chicken breast fillets"}, {"text": "1 avocado, sliced"}, {"text": "1 cup cream"}, {"text": "1 clove garlic, crushed"}, {"text": "1 -2 teaspoon dried chives"}, {"text": "2 teaspoons butter"}, {"text": "1 teaspoon chicken stock powder"}, {"text": "1 small brie round or 1 small camembert cheese, sliced (optional)"}] Instructions: Remove the skin from the chicken breasts& pound the fillets to flatten them slightly. Grill or fry the fillets until they are cooked, set aside. Heat the butter in a frying pan& add the garlic& saute. Add the cream, chicken powder& chives, stir over low heat until thickened. Top the fillets with slices of avocado& brie or camembert& heat under a grill so cheese melts. Place fillets on serving plate& pour the cream sauce over the top.

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Recipe: Chocolate & Zucchini Cake Description: Make and share this Chocolate & Zucchini Cake recipe from Food.com. Ingredients: [{"text": "1/2 cup butter"}, {"text": "2 cups all-purpose flour"}, {"text": "1/2 cup cocoa powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup brown sugar"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 teaspoon coffee, granules"}, {"text": "3 eggs"}, {"text": "2 cups zucchini"}, {"text": "1 cup chocolate chips"}, {"text": "confectioners' sugar"}] Instructions: Preheat the oven to 350F and grease a 10-inch springform pan with butter or oil. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon - don't overmix. Pour into the prepared cake pan and level the surface with a spatula. Bake for 40 to 50 minutes, until a knife inserted into the centre comes out clean. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving. Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).

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Recipe: Seafood gumbo Description: One of my earliest and favorite memories of food was my father's seafood gumbo. While in the service I was stationed in Louisiana and I have perfected this recipe over 30 years. My family and friends love this dish as I can modify it to be seafood free (chicken), pork free (chicken andouille sausage), and vegetarian. Ingredients: [{"text": "1 cup(s) onions, chopped"}, {"text": "1 cup(s) celery, chopped"}, {"text": "1 cup(s) chopped, red, green, and yellow peppers,"}, {"text": "1 pound(s) andouille sausage, fried whole and sliced"}, {"text": "1 pound(s) shrimp, peeled, deveined and cleaned or trader joes frozen seafood pak"}, {"text": "1 cup(s) ham, chopped"}, {"text": "1 cup(s) okra, fresh"}, {"text": "1 can(s) tomatos, chopped"}, {"text": "1 pound(s) crabmeat, fresh! choose your favorite type"}, {"text": "3/4 cup(s) flour"}, {"text": "1/2 cup(s) grapeseed oil"}, {"text": "8 cup(s) clam juice"}, {"text": "1/4 cup(s) worchestire sauce"}, {"text": "1/4 cup(s) tobasco sauce (less if you don't like spice)"}, {"text": "1 teaspoon(s) old bay seasoning"}, {"text": "1 teaspoon(s) gumbo file"}, {"text": "1 teaspoon(s) garlic powder"}, {"text": "1/4 teaspoon(s) cayenne pepper"}] Instructions: In a large dutch oven over high heat make a roux with 1/2 cup of flour and grapeseed oil. stir until it is a dark brown this may take 10-15 minutes and you have to stay with the roux stirring constantly. once roux is browned add onions and allow water from onions to sizzle into roux. add worchestershire sauce and stir until bubbling add celery and peppers and stir. pour 6 cups clam juice into roux and bring to boil. allow to simmer uncovered for 15 minutes. Reserve remaining clam juice to add as necessary to thin stew or increase volume. Taste and add old bay seasoning, garlic powder and cajun seasoning simmer another 15 minutes and taste to see if additional seasoning is needed (clam juice provideds saltiness) add sausage, ham, and simmer another 30 minutes. Stir in tomatos (can use fire roasted or spicy tomatoes if you like) and okra. cook another 15 minutes. Taste to see if more tobasco sauce or worchestire sauce is needed. If flavor is good add all of seafood right at the end and cook additional 5 minutes. sprinkle with gumbo file and stir. Serve with wild rice or rice.

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Recipe: Orange & Thyme Shortbread Biscuits Description: Is there anything more comforting than warm shortbread biscuits and a pot of earl grey tea? Ingredients: [{"text": "385 grams plain flour, sifted"}, {"text": "225 grams butter, melted"}, {"text": "175 grams brown sugar"}, {"text": "1 egg"}, {"text": "11 grams baking powder"}, {"text": "1 tablespoon fresh thyme, finely chopped"}, {"text": "1 orange, zested"}, {"text": "1 pinch salt"}] Instructions: None

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Recipe: Aunt Mariah's Rolls Description: This recipe is at the end of a long journey I went on to find the key to my missing family (allow me to explain, here. The recipe serves a crowd, because that's what Aunt Mariah would do with them. Ingredients: [{"text": "3/4 cup plus 1 teaspoon granulated sugar"}, {"text": "1/4 teaspoon ground ginger"}, {"text": "2 packets dry yeast"}, {"text": "2 cups warm water"}, {"text": "1/2 cup powdered skim milk"}, {"text": "3 large eggs, well beaten"}, {"text": "1 teaspoon salt"}, {"text": "4 tablespoons (1/2 stick) butter, melted (plus more for brushing the rolls before baking)"}, {"text": "6 cups all-purpose flour, plus more if needed"}] Instructions: None

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Recipe: Chayote & Potato Casserole Description: Make and share this Chayote & Potato Casserole recipe from Food.com. Ingredients: [{"text": "1 1/4 lbs chayotes, peeled and cut int 1/2 inch cubes (including the seed)"}, {"text": "1 1/4 lbs potatoes, peeled and cut into 1/2 inch cubes"}, {"text": "4 tablespoons butter"}, {"text": "1/4 cup shallot, chopped"}, {"text": "1 medium red pepper, chopped fine"}, {"text": "2 1/2 tablespoons flour"}, {"text": "1 1/4 cups milk"}, {"text": "1/3 cup heavy cream (I omit the cream and increase the milk but the cream is better)"}, {"text": "salt & pepper"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "3/4 cup parmesan cheese or 3/4 cup gruyere cheese, grated"}] Instructions: Boil the potatoes & chayotes until just tender about 3-4 minutes, drain. Melt 2 tbsp butter in a skillet and stir fry the shallots& peppers until just tender apprx 6 minutes, remove from heat and pour into a dish Melt remaining butter in the same skillet, stir in the flour and when well browned slowly add the milk and cream, whisk over medium heat until the sauce boils and thickens, stir and cook 2 minutes longer Add the shallots& peppers to the sauce, add salt, pepper& nutmeg, stir in 1/4 cup of cheese Spread the potato& chayotes in a shallow baking dish, add sauce& mix gently Smoothe the top and sprinkle with 1/2 cup cheese. Cover with foil& bake in 350F until bubbling (apprx 20 minutes), remove foil and allow the cheese to brown- 10 more minutes Serve hot.

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Recipe: Pineapple Upside Down Fudge Description: A classic cake is turned into fudge with this recipe from Delish.com. Ingredients: [{"text": "Cooking spray, for pan"}, {"text": "1 (14-oz.) can sweetened condensed milk"}, {"text": "1/2 c. yellow cake mix"}, {"text": "2 1/2 c. white chocolate chips"}, {"text": "1/2 c. chopped canned pineapple, drained and patted dry"}, {"text": "16 maraschino cherries, stems removed"}] Instructions: Line an 8”x 8” baking dish with parchment paper and spray with nonstick cooking spray. Pour sweetened condensed milk and cake mix into a large bowl, stirring to combine. Add white chocolate chips, then microwave in 1-minute intervals, stirring in between, until fully melted. Fold in pineapple and pour into prepared baking dish. Place cherries on top of fudge and place in the refrigerator to harden, about 2 hours. Cut into squares and serve.

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Recipe: Vegan Raisin Bran Muffins Description: Make and share this Vegan Raisin Bran Muffins recipe from Food.com. Ingredients: [{"text": "1 cup natural bran"}, {"text": "1/2 cup oat bran"}, {"text": "1 cup whole wheat flour"}, {"text": "1/3 cup sugar"}, {"text": "1 tablespoon baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1/2 cup raisins"}, {"text": "1 cup boiling water"}, {"text": "1/2 cup walnut pieces (optional)"}, {"text": "1/4 cup ground flax seeds (optional)"}, {"text": "1 tablespoon egg substitute"}, {"text": "1/4 cup soymilk"}, {"text": "1/4 cup applesauce"}, {"text": "1/4 cup molasses"}, {"text": "1 cup soymilk"}] Instructions: Put the raisins in the boiling water to soak. Set aside. Mix together the bran, flour sugar, baking powder, baking soda, salt and walnuts and flax seeds (if using) in a large bowl. Mix the egg replacer with the 1/4 cup of soy milk. Using a food processor (especially a mini one) at this point is handy but not necessary. Add the apple sauce and molasses and mix well. Using a sieve, strain the raisins and reserve the water. Coat the raisins with some flour. Pour all the wet ingredients (soy milk, applesauce/molasses mixture and raisin water &c.) into the dry ingredients and mix. Add the raisins. Mix the batter together and let stand while the oven heats up. Line 12 muffin tins with paper muffin cups or spray with non-stick spray. Heat the oven to 400 F and bake for 15-20. The muffins are ready when a toothpick comes out dry.

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Recipe: Beggar's Chicken Description: I saw this on the Frugal Gourmet cooking show back in the 80's and made it a couple of times. Once I even wrapped up the cooked clay chicken in a towel, put it in a backpack, and hiked to the Y by BYU where we cracked it open and ate while enjoying the sunset. Ingredients: [{"text": "1 roasting chicken, about 3 1/2 lbs (washed and patted dry)"}, {"text": "1 brown paper bag"}, {"text": "12 lbs clay"}, {"text": "3 pieces parchment paper"}, {"text": "marinade"}, {"text": "2 tablespoons soy sauce"}, {"text": "1 tablespoon sesame oil"}, {"text": "1 tablespoon red wine vinegar"}, {"text": "1 1/2 teaspoons five-spice powder"}, {"text": "1 teaspoon ginger"}, {"text": "1 teaspoon salt"}, {"text": "1 garlic clove, crushed"}] Instructions: Mix marinade ingredients together and rub the chicken inside and out. Tie the legs together. Place chicken on a roasting rack, breast side up. Roast in 450 degree oven for 20 minutes until slightly brown. Remove from oven and let cool until you can handle it. Place chicken, breast side up, on parchment paper and wrap up. Place wrapped chicken in a paper sack and fold ends of bag. Roll out clay on a dish towel or wax paper on a bread board to about 1/2 inch thick, 16 inches wide, and 21 inches long. Place bagged chicken in the middle of clay, and encase the bag in clay. Create an animal shape such as a bird or pig. Place on a large baking sheet. Bake at 350 for 45 minutes. Increase the oven temperature to 400 degrees and continue baking the chicken for 30 minutes. Remove from oven and let rest 20 minutes. Serve at the table and let guests use a hammer to carefully crack it open.

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Recipe: Baked Spaghetti Description: Nothing says comfort food quite like baked spaghetti. Ingredients: [{"text": "1 (16 ounce) package spaghetti (whole wheat recommended)"}, {"text": "16 ounces ground mild Italian sausage"}, {"text": "1 medium yellow onion, chopped"}, {"text": "2 cloves garlic, minced"}, {"text": "1 (24 ounce) jar marinara sauce"}, {"text": "3/4 teaspoon salt"}, {"text": "1/2 teaspoon pepper"}, {"text": "1/4 cup Parmesan cheese, shredded"}, {"text": "2 large eggs"}, {"text": "1/4 cup unsalted butter, softened"}, {"text": "1 (15 ounce) package Ricotta cheese"}, {"text": "2 cups Cheddar cheese, shredded"}] Instructions: Cook spaghetti per package instructions, undercooking by 1-2 minutes. Drain and set aside to cool slightly. Cook ground sausage, onion and garlic in a large skillet. Stir in marinara sauce, seasoned salt, pepper and Italian seasonings. Whisk together eggs, Parmesan cheese and butter in large bowl. Add spaghetti and toss to coat with egg mixture. Add 1 cup ricotta cheese, then meat and sauce, toss to combine and pour into prepared baking dish. Top with cheddar cheese. Cover with aluminum foil and bake at 350°F for 30 minutes. Remove aluminum foil and bake 10 minutes longer until cheese is bubbly and browned. Let stand 10 minutes before cutting and serving.

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Recipe: Country Cheese Bread Description: This is great to make when you have leftover mashed potatoes. This also is a pretty bread to serve slices as an appetizer or it works well with roast beef, roast chicken, etc. Be careful not to let the loaf overrise during the second rising. The top is supposed to look shriveled and sink. Ingredients: [{"text": "2 teaspoons active dry yeast"}, {"text": "1/4 cup warm water, 105F to 115F"}, {"text": "1/3 cup warm milk"}, {"text": "1 egg"}, {"text": "2 tablespoons soft butter"}, {"text": "1 teaspoon salt"}, {"text": "1/2 cup mashed potatoes"}, {"text": "1/4 cup parmesan cheese"}, {"text": "2 1/2-3 cups all-purpose flour"}, {"text": "1/2 cup parmesan cheese, heese"}, {"text": "1 garlic clove, minced"}, {"text": "1 egg, beaten"}, {"text": "1 (3 ounce) jar pimiento"}, {"text": "1/2 cup chopped parsley"}, {"text": "1/3 cup cubed mozzarella cheese"}, {"text": "1/3 cup cubed swiss cheese"}, {"text": "1 teaspoon dried oregano"}, {"text": "1/4 teaspoon black pepper"}] Instructions: Dissolve yeast in warm water. In a mixing bowl, combine the milk, egg, butter, salt, potato and cheese. The mixture should be lukewarm when adding the dissolved yeast. Stir in the flour, half a cup at a time. Beat into a stiff dough. Knead until dough is smooth and elastic. Add more flour if needed. Let rise until doubled, 1 to 1 1/2 hours. Punch down. Let rest 10 minutes. Combine the filling ingredients. Roll out the dough into a rectangle, 1/2-inch thick. Spread with cheese mixture. Roll up the dough beginning at the wider side. Let rise, covered, on baking sheet until almost doubled, 30 minutes. With a sharp knife, cut a deep slash in top. Bake at 350F for 25 minutes until golden. Cool on a rack.

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Recipe: Braised Lamb Shanks Description: Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge Ingredients: [{"text": "1 1/2 tablespoons vegetable oil"}, {"text": "3 carrots, thinly sliced"}, {"text": "2 onions, thinly sliced"}, {"text": "2 celery ribs, thinly sliced"}, {"text": "4 garlic, minced"}, {"text": "1 teaspoon rosemary"}, {"text": "1 teaspoon thyme"}, {"text": "2 bay leaves"}, {"text": "1 teaspoon salt"}, {"text": "6 lamb shanks"}, {"text": "2 cups dry red wine"}, {"text": "2 cups chicken broth"}, {"text": "1/4 cup balsamic vinegar"}, {"text": "2 tablespoons flour"}, {"text": "2 tablespoons tomato paste"}, {"text": "ground black pepper"}, {"text": "2 tablespoons parsley, chopped"}, {"text": "2 tablespoons orange zest, grated (or lemon)"}] Instructions: Preheat oven to 325. In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds. Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil. Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.

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Recipe: Jack Daniel's Traditional Thanksgiving Cranberry Relish Description: I used to always make a cooked cranberry sauce, that I believed was quite wonderful. Unfortunately, it used to generally go untouched. Then I decided to throw this together, and it was one of the biggest hits of the table! Everyone takes a little, and they don't have any idea what the secret ingredient is that keeps them asking for more! Don't tell.... Ingredients: [{"text": "2 clementines, halved"}, {"text": "4 cups fresh cranberries"}, {"text": "1 inch piece fresh ginger, peeled"}, {"text": "2 cups sugar"}, {"text": "2 ounces jack daniel's tennessee whiskey or 2 ounces Bourbon"}] Instructions: Put cranberries, clementines (with peel), ginger and sugar in food processor and pulse until finely chopped. Put in a dish and stir in Jack Daniel's or bourbon. Refrigerate at least 1 hour before serving, but preferably overnight.

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Recipe: Gorgeous Tiny Cheese Muffins Description: My friend C alerted me to this recipe for cheese muffins from a wonderful New Zealand book of traditional home baking compiled from old community cookbooks by Alexa Johnston, called Ladies, A Plate. I found great pleasure in reading the stories that hark back to “a gentler time” which are attached to many of the receipts. C sometimes makes these for her packed lunches and once I had a taste, I was smitten! I make these quite often as they come together very quickly. These are best, greedily devoured, warm of course but are delicious cold. They freeze well and are ideal to pop into a lunchbox where they will have thawed out by the time you are ready to eat. Lovely with soup or as a rustic nibble with drinks! Ingredients: [{"text": "180g flour (AP)"}, {"text": "3.5 teaspoons baking powder"}, {"text": "1/2 teaspoon cayenne or chilli powder"}, {"text": "1/2 teaspoon bouillon power or salt"}, {"text": "80g strong cheddar, coarsely grated"}, {"text": "2 tablespoons chopped parsley"}, {"text": "190 milliliters milk"}, {"text": "1 large egg"}, {"text": "3 tablespoons parmesan cheese, coarsely grated to get nice long strands of cheese rather than the powdery output which is the norm"}] Instructions: None

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Recipe: Angel Hair Pasta and Lemon Parsley Sauce Description: This sauce, traditionally served with veal shanks, also compliments Angel hair pasta, which is very fine and must be served immediately after being cooked. The sauce, Gremolata, is a lemon rind, garlic and parsley condiment. Ingredients: [{"text": "2 lemons"}, {"text": "3 garlic cloves, minced"}, {"text": "3/4 cup fresh parsley, chopped"}, {"text": "1 lb angel hair pasta"}, {"text": "3 tablespoons extra virgin olive oil"}, {"text": "1 teaspoon salt"}, {"text": "1/4 teaspoon fresh ground black pepper"}, {"text": "6 tablespoons parmesan cheese"}] Instructions: Grate yellow zest from lemons, being careful not to include any bitter white pith. In a small bowl, combine lemon zest, garlic and parsley. Set gremolata aside. Cook angel hair pasta in a large pot of boiling salted water until tender but still firm, between 3 and 5 minutes. Meanwhile, in a large frying pan, warm olive oil over medium-low heat. Add gremolata and salt and pepper. Cook 1 minute, being careful not to burn garlic. Drain pasta and pour into pan. Toss to coat. Sprinkle parmesan cheese to top.

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Recipe: Green Asparagus With Fresh Salmon Description: Make and share this Green Asparagus With Fresh Salmon recipe from Food.com. Ingredients: [{"text": "24 green asparagus"}, {"text": "12 sheets fresh salmon"}, {"text": "7 ounces butter"}, {"text": "15 fluid ounces fish stock"}, {"text": "salt, pepper, parsley"}] Instructions: Peel the asparagus and cook them with water and salt, for 10 minutes. Drain them and let them to cool down. Wrap them in pairs with a salmon sheet, so that the tips are not covered, add some fish broth and bake them in a 375F oven for 5 minutes. Drain the broth and keep the asparagus warm, add to the broth, the chopped parsley, some salt, pepper and the butter. Then blend in a mixer. Keep heated. Place on each plate three bundles and season them with the sauce.

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Recipe: Vegetable Soup Description: Make and share this Vegetable Soup recipe from Food.com. Ingredients: [{"text": "1 lb stew meat"}, {"text": "salt & pepper"}, {"text": "1 pint tomato juice"}, {"text": "1 1/2 tablespoons dried onion flakes"}, {"text": "3 medium potatoes, peeled and diced"}, {"text": "1 (12 ounce) package frozen mixed vegetables"}] Instructions: Simmer meat covered with water until well-done. Salt and pepper to taste. Cool meat and pull from bone. Cut into small pieces. Add 1 pint of tomato juice to broth. Sir in onion flakes, potatoes, and mixed vegetables. Cook until vegetables are done. Then simmer for 30-45 minutes. If you plan to freeze, do not add potatoes.

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Recipe: Recipe: Flank Steak Panzanella Description: This quintessential summer salad, fashioned with day-old bread and ripe veggies, is tossed with seared flank steak to make it a meal. Ingredients: [{"text": "1/2 cup olive oil"}, {"text": "1/4 cup red wine vinegar"}, {"text": "1 tablespoon Dijon mustard"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1/4 teaspoon freshly ground black pepper"}, {"text": "1 (10-ounce) loaf bread"}, {"text": "1/2 medium red onion, thinly sliced"}, {"text": "12 ounces flank steak"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "Freshly ground black pepper"}, {"text": "2 pounds tomatoes"}, {"text": "1 medium English cucumber"}, {"text": "2 ounces arugula"}, {"text": "1/2 cup thinly shaved Parmesan cheese"}] Instructions: Place all the ingredients in a small bowl and whisk until emulsified. Arrange a rack in the middle of the oven and heat to 300°F. Cut or tear the bread into rough 1-inch cubes (about 8 cups total). Place the bread cubes in an even layer on a rimmed baking sheet. Bake until hardened on the outside but still slightly soft in the middle, stirring halfway through and rotating the baking sheet, 20 to 25 minutes total. Cool completely on the baking sheet. Place the onion in a large bowl, add 2 tablespoons of the dressing, and toss to combine; set aside while you make the rest of the salad. Heat a 10-inch cast iron skillet over high heat until smoking a bit (it may take up to 10 minutes). Meanwhile, liberally season the steak with the salt and pepper on both sides. Add the steak to the skillet and sear for 7 minutes per side for medium-rare, or about 9 minutes per side for medium. Transfer the steak to a cutting board. Cut the tomatoes and cucumber into large bite-sized pieces and add to the bowl with the onions. Add the arugula, bread cubes, and 1/2 cup of vinaigrette and toss to combine. Slice the steak across the grain. Add the steak and Parmesan to the salad, and toss to combine. This salad is best when served the day it's made.

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Recipe: Spicy Beef Skewers Description: Sirloin steak strips are tossed in a flavorful mixture of Pace Picante Sauce, lemon juice, oil, and garlic, woven onto skewers, and grilled with a generous basting of the picante sauce mixture. Ingredients: [{"text": "3/4 c. Pace\u00ae Picante Sauce"}, {"text": "2 tbsp. vegetable oil"}, {"text": "1 tbsp. lemon juice"}, {"text": "1/4 tsp. garlic powder or 1 clove garlic"}, {"text": "1 boneless beef sirloin steak"}, {"text": "chopped green onion"}] Instructions: Stir the picante sauce, oil, lemon juice, and garlic powder in a large bowl. Add the beef and toss to coat. Thread the beef accordion-style on 24 skewers. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes or to desired doneness, turning and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture. Garnish the beef with the green onion. Serve with additional picante sauce.<br /><br /><b>Nutritional Values per Serving using Pace Picante Sauce:</b> Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 2%DV

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Recipe: Ginger Orange Cranberry Sauce Description: This is very nom. Everyone loved it at Thanksgiving! This is a wonderfully tart sauce with a warm bite from the ginger and just enough sweet. Ingredients: [{"text": "12 ounces cranberries"}, {"text": "2 oranges"}, {"text": "1 teaspoon ginger, grated"}, {"text": "1 cinnamon stick, about 2 inches"}, {"text": "1/2 cup applesauce (unsweetened)"}] Instructions: Grate the orange to get all the peel. Set aside. Then halve and squeeze the orange and get all the pulp you can. If you don't have a full 8 ounces of orange juice, add water until you get to a cup or get another orange. Add the grated orange rind, ginger, applesauce, cinnamon, orange juice and cranberries to a pan. Simmer until all the cranberries pop. Remove the cinnamon stick. Alternately, you can use star anise instead of ginger. Add two star anise at the beginning and remove with the cinnamon stick. Serve warm or chill. This makes 8 large or 16 small servings. As a side dish at Thanksgiving, everyone took small amounts.

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Recipe: Italian Rustic Spinach Bread Description: This is a great treat we've enjoyed for each Thanksgiving and Christmas. It's a recipe I developed when I owned and operated Le Petit Gourmet Food Shop in Milford, CT. The bread was so popular it was difficult keeping up with the demand, especially during the holidays. NOTE: It's extremely important to make the dough with bread flour and NOT all purpose flour. Otherwise, if you don't want to make the dough from scratch, just purchase bread dough at your local supermarket, but do not expect the same results. Ingredients: [{"text": "3 cups bread flour"}, {"text": "1 cup warm water"}, {"text": "2 tablespoons olive oil"}, {"text": "2 teaspoons sugar"}, {"text": "1 teaspoon salt"}, {"text": "1/4 ounce active dry yeast"}, {"text": "cornmeal"}, {"text": "1 egg white, beaten"}, {"text": "20 ounces frozen chopped spinach, thawed"}, {"text": "7 -8 pieces sun-dried tomatoes, cut up in small pieces"}, {"text": "1 teaspoon dried fennel seed"}, {"text": "1 teaspoon dried onion flakes"}, {"text": "2 teaspoons salt"}, {"text": "1 pinch red pepper flakes"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1/2 teaspoon onion powder"}, {"text": "1 tablespoon olive oil"}] Instructions: Lightly spoon flour into measuring cup and level off. In large bowl, combine flour, sugar, salt and yeast. Add warm water and oil, mix well with fork. Turn dough out onto lightly floured board and knead at least 10 minutes until smooth. Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel. Let rise in warm place (80-85F) for 30-40 minutes. Sprinkle ungreased cookie sheet with cornmeal. Punch down dough and cover with inverted bowl, and rest for 15 minutes. Divide dough into two loaves. Roll out one loaf at a time into approximately 12&quot;x14&quot; and spread spinach mixture evenly all over surface. Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel. Let loaves rise for another 30-40 minutes. Heat oven to 375&deg;F. With a sharp knife cut several deep diagonal slits on top of each loaf. Brush tops with beaten egg white. Bake for 25-35 minutes or until loaves sound hollow when lightly tapped. Cool slightly and serve warm. Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes. Filling Directions:. Place thawed spinach in large frying pan over low flame. Mix in the balance of ingredients and continue cooking for 8-10 minutes. Cool. With your hands, squeeze out as much liquid as you can and set aside.

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Recipe: Mixed-Mushroom and Tarragon Gravy Description: Make and share this Mixed-Mushroom and Tarragon Gravy recipe from Food.com. Ingredients: [{"text": "2 ounces dried porcini mushrooms"}, {"text": "2 cups boiling water"}, {"text": "1/4 cup unsalted butter"}, {"text": "1 large shallot, chopped (about 1/2 cup)"}, {"text": "3 large garlic cloves, chopped"}, {"text": "1/2 lb fresh crimini mushroom, stemmed and sliced (baby bellas)"}, {"text": "1/2 lb fresh shiitake mushroom, stemmed and sliced"}, {"text": "1 teaspoon chopped fresh thyme"}, {"text": "1 teaspoon chopped fresh sage"}, {"text": "1 cup dry vermouth or 1 cup dry white wine"}, {"text": "4 1/4 cups low-salt chicken broth, divided"}, {"text": "1/2 cup creme fraiche"}, {"text": "5 teaspoons cornstarch"}, {"text": "1 1/2 teaspoons chopped fresh tarragon"}] Instructions: Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind. Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Saut&eacute; until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes. Whisk in cr&egrave;me fra&icirc;che. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. (DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.). Whisk tarragon into gravy and serve.

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Recipe: Black Bean Soup Description: Hearty, zesty and satisfying soup. Be sure to add the lime juice. It's the key ingredient to the great taste of this soup. Ingredients: [{"text": "1 medium onion, chopped"}, {"text": "1/4 cup green pepper, chopped"}, {"text": "1 carrots, grated or 5 -6 baby carrots, sliced"}, {"text": "2 tablespoons vegetable oil"}, {"text": "3 (15 ounce) cans black beans"}, {"text": "3 cups chicken broth"}, {"text": "1 cup salsa"}, {"text": "1/2 cup sherry wine (optional)"}, {"text": "1 (11 ounce) can Rotel tomatoes & chilies"}, {"text": "1 tablespoon cumin"}, {"text": "1 tablespoon chili powder"}, {"text": "1 lime, juice of"}, {"text": "chopped fresh cilantro (to taste)"}, {"text": "sour cream"}, {"text": "chopped green onion"}, {"text": "fresh cilantro"}, {"text": "monterey jack cheese or colby"}] Instructions: Saute onion, green pepper, and carrot in oil in large saucepan for 10 minutes or until tender. Process 1 can of undrained beans with 1 cup chicken broth in blender until pureed. Add puree to onion mixture and stir well. Process 1 additional can of undrained beans and 1 cup chicken broth in blender. Add to mixture and stir well. Stir in remaining can of undrained beans, 1 cup of chicken broth, salsa, sherry, undrained tomatoes, cumin, and chili powder to the bean puree; bring to a boil. Reduce heat and simmer for at least 20 minutes, stirring occasionally. Just before serving, stir in lime juice and cilantro to taste. Serve hot and garnish each bowl with sour cream, chopped green onions, cilantro, and grated cheese, as desired.

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Recipe: Sticky Toffee Pudding Description: Unlike most of the sticky toffee puddings feastured on Zaar, this one doesn't have dates in it. From a nameless recipe card in my files. Ingredients: [{"text": "175 g butter, plus extra to grease"}, {"text": "175 g dark muscovado sugar"}, {"text": "3 tablespoons golden syrup"}, {"text": "2 eggs, beaten"}, {"text": "100 g self-raising flour"}, {"text": "1 pinch salt"}] Instructions: Preheat oven to 180C/350F/gas 4. Grease a 1.2 litre/2 pint pudding basin. Heat 50 g butter, 50 g sugar and syrup in a pan over a low heat until smooth. Pour half the sauce into the basin. Reserve remaining sauce. Melt rest of butter and sugar in a heavy-based pan. Remove from heatl. Cool for 10 minutes. Mix in eggs. Sift flour and salt into a large bowl. Make a well in the centre. Pour in melted mixture and stir until combined. Spoon into basin. Bake for 40 - 45 minutes or until springy to touch. Run a knife around edge. Carefully turn out onto a large plate. Reheat reserved sauce, pour over the pudding and serve. Note: to ensure a smooth sauce, use a heavy saucepan.

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Recipe: Florentine Love Knot Cookies Description: Make and share this Florentine Love Knot Cookies recipe from Food.com. Ingredients: [{"text": "2 cups all-purpose flour"}, {"text": "2 tablespoons butter, room temperature"}, {"text": "1 teaspoon sugar"}, {"text": "2 eggs"}, {"text": "2 egg yolks"}, {"text": "1/8 teaspoon salt"}, {"text": "2 tablespoons rum"}, {"text": "1 tablespoon lemon zest"}, {"text": "flour, for working dough"}, {"text": "oil, for deep-frying"}, {"text": "confectioners' sugar (powdered)"}] Instructions: Put flour into a bowl and mix in the butter. Add the sugar, eggs, egg yolks, salt, lemon zest, and rum to the flour. Work the ingredients into dough. If the dough is too dry add a little water. Place the dough on a floured surface and knead well for 10 minutes. The dough should be smooth and shiny. Cover and allow to rest in a cool place for 1 hour. Heat at least 3-4&quot; of oil to 350&deg;F Divide the dough into fourths. On a floured surface roll out one quarter of the dough until it is thin (1/6&quot;) and cut into strips about 4&quot; x 1/2&quot;. Tie each strip into a simple, loose knot. Fry the knots, 4 or 5 at a time, until puffed up and golden (about 1-2 minutes). Remove and drain on paper towels. Repeat with the rest of the dough. Before serving sprinkle with sifted confectioners sugar.

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Recipe: Ice Cream Kolachkes Description: These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. &mdash;Diane Turner, Brunswick, Ohio Ingredients: [{"text": "2 cups butter, softened"}, {"text": "1 pint vanilla ice cream, softened"}, {"text": "4 cups all-purpose flour"}, {"text": "2 tablespoons sugar"}, {"text": "2 cans (12 ounces each) apricot and/or raspberry cake and pastry filling"}, {"text": "1 to 2 tablespoons confectioners' sugar, optional"}] Instructions: In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours. Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling. Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

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Recipe: Carrot Wellington Description: None Ingredients: [{"text": "1 pound carrots, ends trimmed, peeled"}, {"text": "1 tablespoon olive oil"}, {"text": "2 teaspoons honey"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "One 10-ounce package white button mushrooms"}, {"text": "2 tablespoons unsalted butter"}, {"text": "1 clove garlic, minced"}, {"text": "1 shallot, minced"}, {"text": "All-purpose flour, for dusting"}, {"text": "1 sheet frozen puff pastry, thawed"}, {"text": "3 ounces goat cheese, crumbled"}, {"text": "1 tablespoon minced fresh flat-leaf parsley"}, {"text": "1 large egg, lightly beaten"}] Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On one prepared baking sheet, toss the carrots with the olive oil, honey and some salt and pepper. Bake until fork-tender, 20 to 25 minutes. Remove from the oven and reduce the oven temperature to 400 degrees F. Put the mushrooms in a food processor and pulse until finely chopped. In a medium skillet over medium heat, melt the butter. Add the garlic and shallots and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the mushrooms and cook until all the water has been released and the mushrooms are browned, 8 to 10 minutes. Season with salt and pepper. Let cool completely. (This step can be done a day or two in advance.) Sprinkle a clean, flat surface with flour. Use a floured rolling pin to roll out the puff pastry to approximately a 10-by-12-inch rectangle. Use a spatula to spread the mushroom mixture onto the pastry dough, leaving a 1/2-inch border. Place the carrots in an even row onto the mushroom mixture, alternating big and little ends to make the layer flat. Sprinkle with the goat cheese and parsley. Use a pastry brush to coat the border of the pastry with egg wash, then roll the pastry 3 times onto itself, into a cylinder. Tuck the ends of the pastry under and pinch the ends closed with your fingers. Place on the remaining prepared baking sheet. Use the pastry brush to lightly coat the wellington in egg wash, taking care not to miss any spots. Using a paring knife, cut 4 slits down the center of the pastry. Bake until golden brown, 20 to 25 minutes. Let stand 5 minutes before slicing.

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Recipe: Pressure Cooker Porcupine Meatballs Description: REVISED RECIPE: (On Sept. 12, 2015, Lloyd sent the recipes that I left behind in 1987, this was one of them) Ingredients: [{"text": "1 pound(s) lean ground beef"}, {"text": "1 cup(s) instant rice"}, {"text": "1/2 teaspoon(s) celery seed"}, {"text": "1 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) pepper"}, {"text": "1/2 cup(s) minced onion"}, {"text": "2 clove(s) garlic, minced"}, {"text": "15 ounce(s) tomato sauce"}, {"text": "1 - egg"}, {"text": "1/2 cup(s) water"}] Instructions: In large bowl, combine meat, rice, egg and ½ of sauce, celery seed, salt, pepper, garlic and onion. Shape into small balls. Heat remaining sauce and water in cooker, using brown function or not closing lid. Drop meatballs in soup mixture. Close cover securely, then bring up to high pressure and cook for 10 minutes. Let pressure drop of its own accord (natural pressure release). Serve over hot cooked noodles, rice or mashed potatoes. If you don’t own a pressure cooker, you can cook porcupine meatballs on the stovetop. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, brown evenly. Drain and remove the grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Adding more water if the sauce becomes too thick.

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Recipe: 2x4 Soup Description: Make and share this 2x4 Soup recipe from Food.com. Ingredients: [{"text": "1 lb ground beef"}, {"text": "2 canned pinto beans, 15 oz (1 drained)"}, {"text": "2 cans Rotel Tomatoes, 10 0z (1 drained)"}, {"text": "1 bag minestrone soup, 10 . 5 oz (better than canned)"}, {"text": "1 lb Velveeta cheese"}] Instructions: Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.

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Recipe: Portobello Mushroom Burger(Paula Deen) Description: Make and share this Portobello Mushroom Burger(Paula Deen) recipe from Food.com. Ingredients: [{"text": "4 portobello mushroom caps, cleaned"}, {"text": "1/4 cup olive oil"}, {"text": "salt & freshly ground black pepper"}, {"text": "1/2 cup mayonnaise"}, {"text": "1 tablespoon prepared pesto sauce"}, {"text": "2 teaspoons coarse grain mustard"}, {"text": "4 hamburger buns, split, buttered, and toasted"}, {"text": "1 cup baby arugula"}, {"text": "1 (12 ounce) jar roasted red peppers, drained"}] Instructions: Preheat grill to medium-high heat. Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender. In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns. Divide arugula evenly over bottom halves of buns. Top each evenly with peppers. Place mushrooms caps over peppers. Cover with tops of buns.

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Recipe: Grilled Jerk-Spiced Chicken Wings with Mango Sauce Description: At one of the highest levels of heat comes one of Jamaica's most famous exports. Not reggae, not rum...JERK CHICKEN. We can handle the heat, but we're not here to show off how much pain we can tolerate. Looking to hit a delicate balance between heat and flavor, we made a fiery jerk-inspired spice rub for chicken wings and added a sweet and spicy mango-cilantro sauce to temper the heat.   Ingredients: [{"text": "2 tablespoons paprika"}, {"text": "1 teaspoon cayenne"}, {"text": "2 teaspoons ground allspice"}, {"text": "1/2 teaspoon ground nutmeg"}, {"text": "1/2 tablespoon garlic powder"}, {"text": "1/4 teaspoon ground cloves"}, {"text": "1 teaspoon minced ginger"}, {"text": "2 cloves garlic, minced"}, {"text": "2 teaspoons minced fresh thyme"}, {"text": "1 teaspoon kosher salt"}, {"text": "1/2 teaspoon freshly ground black pepper"}, {"text": "2 pounds chicken wings, separated at the joint"}, {"text": "1/3 cup orange juice"}, {"text": "1/2 cup mango jam"}, {"text": "1 tablespoon honey"}, {"text": "1/4 cup cilantro leaves, plus more for garnish"}, {"text": "1 tablespoon finely grated orange zest"}, {"text": "2 scallions, chopped"}, {"text": "1 Scotch bonnet pepper, chopped (see Cook's Note)"}] Instructions: Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce. Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce. For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings. Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.  Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro. 

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Recipe: Syrup for Pancakes or French Toast Description: Yum yum--make your own syrup and save money. I guess I have a thing about make your own and save money because we were raised to be very frugal. Ingredients: [{"text": "1 cup sugar"}, {"text": "2 tablespoons brown sugar"}, {"text": "1/2 cup water"}, {"text": "1/2 cup honey"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "1/2 teaspoon orange flavoring or 1 teaspoon blueberry flavoring"}] Instructions: Combine sugar, brown sugar and water in medium size pan; bring to boil. Remove from stove top and stir in remaining ingredients.

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Recipe: Oven Fried Honey Chicken (Scd) Description: Mlee - Colorado source: www.scdrecipe.com/recipes/print/401/ Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle. Ingredients: [{"text": "1/4 cup honey"}, {"text": "1 tablespoon vinegar"}, {"text": "1 tablespoon dry white wine"}, {"text": "1 1/2 cups almond flour or 1 1/2 cups crushed almonds"}, {"text": "1 tablespoon olive oil"}, {"text": "6 chicken breasts (boneless, skinless, 4-6oz each)"}] Instructions: Preheat oven to 375&deg;F. In shallow bowl, whisk together honey, vinegar and wine. Pour almond flour into separated bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in honey mixture, then in almond flour; place in pan. Bake for 30 minutes, or until cooked thoroughly.

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Recipe: Easily Seasoned Tasty One Pot Chicken Stew Description: Do you have some leftover antipasto or salsa from your last entertaining? This is for you. Give your chicken stew a flavour lift. I used the usual common seasonings but then I topped it up with the prepared antipasto. The vegetarian antipasto contained a great variety of vegetables and seasonings. It is an easy way to add more flavour to the stew. Ingredients: [{"text": "2 1/2 pound(s) bone in chicken thighs"}, {"text": "1 large onion, chopped"}, {"text": "2 stalk(s) celery, chopped"}, {"text": "2 clove(s) garlic, chopped fine"}, {"text": "1/2 cup(s) whole grain oats, barley or rice"}, {"text": "1 teaspoon(s) thyme, dried"}, {"text": "1 teaspoon(s) parsley"}, {"text": "1 cup(s) white wine or chicken stock"}, {"text": "2 cup(s) chicken stock"}, {"text": "1/2 cup(s) vegetarian antipasto or salsa"}, {"text": "- salt and pepper to taste."}, {"text": "1/2 - lemon, juiced"}, {"text": "2-3 cup(s) mushrooms, chopped in big chunks"}] Instructions: Heat a couple of tablespoon oil in a large heavy pot. Add chicken thighs to brown them. When they are golden coloured take them out of the pot. Add the onions, celery, and garlic to the pot and cook until onions are softened. Add chicken back to the pot, add seasonings, wine and stock. Stir. Add mushrooms and antipasto. Stir. Cover and allow to simmer for an hour. Taste for seasoning. Add salt if necessary (may depend on how much salt is in the added chicken stock.) Remove chicken thighs from the soup and cut into smaller chunks to make it easier to eat. Add juice of 1/2 lemon. Check again for seasoning. Serve garnished with chopped fresh parsley or chives.

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Recipe: Toasted Mexi-Meatball Subs Description: There's nothing like a fun new twist on an old classic. This is a snazzy Mexican version of the traditional Italian sub, with spicy meatballs and a creamy southwestern sauce. The recipe comes from Pillsbury Annual recipes and was a Bake-Off contender. Enjoy! Ingredients: [{"text": "2 (11 ounce) cans Pillsbury refrigerated crusty french loaf"}, {"text": "2 tablespoons extra virgin olive oil"}, {"text": "1 (1 1/4 ounce) package taco seasoning mix"}, {"text": "1 egg, slightly beaten"}, {"text": "1 lb 80% lean ground beef"}, {"text": "1/2 cup garlic herb breadcrumbs"}, {"text": "1/2 cup fresh cilantro, chopped"}, {"text": "1/2 cup finely chopped onion"}, {"text": "1/2 teaspoon garlic, finely chopped"}, {"text": "1/4 teaspoon fresh ground black pepper"}, {"text": "2 tablespoons chunky salsa"}, {"text": "1 teaspoon hot pepper sauce"}, {"text": "1 1/4 cups ranch dressing"}, {"text": "1/4 cup fresh cilantro, chopped"}, {"text": "1/4 cup chunky salsa"}, {"text": "1 tablespoon fresh lime juice"}, {"text": "reserved 1 teaspoon taco seasoning mix"}, {"text": "2 cups iceberg lettuce, shredded"}, {"text": "1 cup shredded cheddar cheese"}, {"text": "1 cup tomatoes, diced"}, {"text": "1/4 cup fresh cilantro, chopped"}] Instructions: Heat oven to 350&deg;F Grease large cooking sheet with cooking spray. Remove dough from both cans; place seam side down and 3 inches apart on cookie sheet. Cut 4 or 5 diagonal slashes (1/2 inch deep) with sharp knife on top of each loaf. Bake 26 to 30 minutes or until deep golden brown. Cool slightly while preparing meatballs, about 25 minutes. Spread oil in bottom of 13x9 inch (3 quart) glass baking dish. Reserve 1 teaspoon of the taco seasoning mix for sauce; place remaining seasoning mix in a large bowl. Add remaining meatball ingredients; mix well. Shape mixture into 1 inch meatballs; place in baking dish. Bake uncovered 25 to 30 minutes, turning meatballs once halfway through baking, until meat thermometer inserted in center of meatballs reads 160&deg;F Meanwhile, in food processor, place all sauce ingredients; process until smooth. set aside. Set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut side up on cookie sheet. Broil 5 to 6 inches from heat 1 to 2 minutes or just until lightly toasted. Spread 1/4 cup sauce on each toasted cut side. Spoon hot meatballs evenly onto bottom halves of loaf. Top evenly with toppings. Drizzle with remaining sauce. If desired, close sandwiches. Cut each sandwich in half. Serve immediately.

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Recipe: Gumdrop Loaf Description: Slices of this sweet loaf burst with color. This recipe is a real kid-pleaser, great for parties and Christmas-time. Ingredients: [{"text": "1/2 cup butter, softened"}, {"text": "1 cup sugar"}, {"text": "2 eggs"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 1/4 cups all-purpose flour"}, {"text": "2 teaspoons baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "1 cup milk"}, {"text": "1 lb gumdrop, sliced"}, {"text": "1 cup raisins (optional)"}] Instructions: Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well. Stir in vanilla. In another bowl combine flour, baking powder and salt. Add to creamed mixture alternately with milk; fold in gumdrops and raisins. Pour mixture into greased loaf pan and bake for one to one and a half hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes in pan and then remove to finish cooling on wire rack.

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Recipe: Mariscada - Brazilian Fish Stew Description: This recipe is from recipesource, ethnic recipes south america. It has been posted here for ZWT - 7 World Tour - South/Central America. Brazil is a country colonized by the Portuguese. Hence, the Mariscada's original source would have been Portugal. Ingredients: [{"text": "12 clams"}, {"text": "1 lb mussels"}, {"text": "2 tablespoons pure olive oil"}, {"text": "1 onion, large, diced"}, {"text": "2 tomatoes, large, ripe, peeled, seeded, coarsely chopped"}, {"text": "2 garlic cloves, minced"}, {"text": "2 tablespoons cilantro, fresh, minced"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon black pepper, freshly ground"}, {"text": "1/2 teaspoon cayenne pepper"}, {"text": "1/2 teaspoon saffron thread"}, {"text": "4 lbs cod fish fillets, fresh, cut into serving-size pieces"}, {"text": "1 lb shrimp, large, peeled, deveined"}, {"text": "1/2 lb crabmeat, fresh (all cartilage removed)"}] Instructions: Clean the clams by scrubbing them thoroughly with a wire brush,. removing any beard or barnacles. Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt. Allow the clams to remain for 20 minutes during which time they will. expel the sand inside. Continue this process, changing the water at. least two more times. The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours. Throw away any clams or mussels that float or are not tightly closed. Heat the olive oil in the bottom of a large, heavy saucepan over. medium heat. Add the onion, tomatoes, garlic, coriander, salt,. peppers, and saffron and cook, stirring, until the onions have. softened, but are not brown. Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot.

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Recipe: Cinnamon Babka(Cook's Country) Description: Make and share this Cinnamon Babka(Cook's Country) recipe from Food.com. Ingredients: [{"text": "1 cup light brown sugar, packed (7 ounces)"}, {"text": "1/4 cup all-purpose flour (1 3/4 ounces)"}, {"text": "2 tablespoons unsalted butter, melted and cooled"}, {"text": "1 large egg white"}, {"text": "2 teaspoons ground cinnamon"}, {"text": "1/8 teaspoon salt"}, {"text": "1/2 cup whole milk, heated to 110 degrees"}, {"text": "2 large egg yolks"}, {"text": "1 large egg"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 cups all-purpose flour (10 ounces)"}, {"text": "1/4 cup sugar (1 3/4 ounces)"}, {"text": "1 1/2 teaspoons instant yeast or 1 1/2 teaspoons fast rising yeast"}, {"text": "1/2 teaspoon salt"}, {"text": "8 tablespoons unsalted butter, cut into 8 pieces and softened"}] Instructions: FOR THE FILLING: Combine all ingredients in medium bowl. Set aside 1 tablespoon filling. FOR THE DOUGH: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl. Whisk milk, egg yolks, and vanilla together in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on low speed until combined. Slowly add milk mixture and mix until dough comes together, about 3 minutes. Increase speed to medium-low and add butter, 1 piece at a time, until incorporated, about 1 minute. Continue to mix until dough is smooth and comes away from sides of bowl, 10 to 12 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and place in turned-off oven until dough has risen slightly, about 1 hour. Place in refrigerator until dough is firm and has doubled in size, at least 1 hour. Line 8&frac12; by 4&frac12;-inch loaf pan with parchment paper, allowing excess to hang over edges. Punch down dough on lightly floured counter. Roll out dough to 20 by 14-inch rectangle. Spread all but 1 tablespoon reserved filling over dough, leaving &frac12;-inch border around edges. Working from short side, roll dough into cylinder and pinch along seam to seal. Position cylinder seam side up and roll back and forth until stretched to 18-inch length. Spread reserved filling over top of cylinder. Fold cylinder on top of itself and pinch ends to seal. Gently twist double cylinder twice to form double figure eight. Place shaped dough seam side down in prepared pan, cover loosely with plastic, and let rise in turned-off oven until doubled in size, about 1 hour. Lightly beat whole egg in bowl. Remove loaf from oven and discard plastic. Heat oven to 350 degrees. Brush loaf with beaten egg. Bake until deep golden brown and loaf registers 190 degrees, about 45 minutes. Let cool in pan on wire rack for 20 minutes. Remove loaf from pan and cool completely, about 2 hours. Serve. TO MAKE AHEAD: Instead of letting dough rise in step 4, cover shaped loaf with plastic wrap and refrigerate for up to 24 hours. Let dough sit at room temperature for 1 hour before baking. **Once you&rsquo;ve added the butter in step 3, if the dough is still sticking to the sides of the bowl after five minutes of mixing, add 2 to 4 tablespoons of extra flour. The test kitchen&rsquo;s favorite loaf pan measures 8&frac12; by 4&frac12; inches; if you use a standard 9 by 5-inch loaf pan, start checking the babka for doneness after 40 minutes.

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Recipe: Baked Manicotti With Sausage Description: No filling manicotti recipe (very easy) You can use Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours. Ingredients: [{"text": "2 (28 ounce) cans diced tomatoes (in juice)"}, {"text": "2 tablespoons extra virgin olive oil"}, {"text": "1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed"}, {"text": "3 medium garlic cloves (minced or pressed through garlic press, about 1 tablespoon)"}, {"text": "1/2 teaspoon hot red pepper flakes (optional)"}, {"text": "3/4 teaspoon table salt"}, {"text": "2 tablespoons chopped fresh basil"}, {"text": "3 cups part-skim ricotta cheese"}, {"text": "4 ounces grated parmesan cheese (about 2 cups)"}, {"text": "8 ounces shredded mozzarella cheese (about 2 cups)"}, {"text": "2 large eggs, lightly beaten"}, {"text": "3/4 teaspoon table salt"}, {"text": "1/2 teaspoon ground black pepper"}, {"text": "2 tablespoons chopped fresh parsley leaves"}, {"text": "2 tablespoons chopped fresh basil"}, {"text": "16 no-boil lasagna noodles (see note above)"}] Instructions: For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes. Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

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Recipe: Ground Chicken Empanadas Description: Make and share this Ground Chicken Empanadas recipe from Food.com. Ingredients: [{"text": "1 lb ground chicken"}, {"text": "1 jalapeno, diced"}, {"text": "1/2 medium onion, diced"}, {"text": "1 garlic clove, minced"}, {"text": "1 tablespoon cumin"}, {"text": "1 teaspoon chili powder"}, {"text": "1 teaspoon paprika"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon cayenne pepper"}, {"text": "1/2 cup mexican cheese"}, {"text": "1 teaspoon olive oil"}, {"text": "3 egg yolks"}, {"text": "2 1/4 cups flour"}, {"text": "1/2 cup butter"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1 large egg"}, {"text": "1/3 cup ice water"}, {"text": "1 tablespoon of distilled white wine vinegar"}, {"text": "1 tablespoon salt"}, {"text": "1 tablespoon chili powder"}] Instructions: Mixture:. Add Jalapeno, Onion, and Garlic to a pan with a teaspoon of oil on medium heat. Saute until onion is clear. Add ground chicken, and immediatly add Cumin, Chili Powder, paprika, salt and Cayenne pepper over the ground chicken. so its looks like its Dusted. Mixing well over medium heat and breaking it down until it it browned. Remove and drain out fat, place into a bowl and let it sit for 5 mins. Add Cheese to the Ground Chicken and mix well. Let rest for about 10 mins before filling. Roll dough out, dough should be .5 inch thick. You will need 4 inch circles for each empanada. Place about 2 tablespoons of Meat Mixture into the middle of the Circle. And then gently fold over. Using A fork press the ends closed. Dough recipe:. Shift flour and Salt together. cut butter into 1/4 and slowly mix into flour/salt. In a small bowl, combine egg, Vinegar and water and beat until foamy. Combine Egg mixture to flour and Mix with a fork. Once the mixture is completely Incorporated you can use your hands to form dough. Once it is sturdy place onto a floured surface and roll into a triangle. Using Plastic wrap cover and place in fridge for 1 Hour. Bake:. Pre Heat Oven 400. Place each Empanada onto Pan and brush with Egg Yolk. Sprinkle each Empanada with Chili Powder/Salt mixture. Place in over for 12 to 14 minutes.

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Recipe: This Umami-Packed Black Trumpet Mushroom Rice Is My Favorite Haitian Dish Description: Diri Djon Djon with Shrimp, or Black Trumpet Rice with Shrimp, is a Haitian dish with incredible depth of flavor from a variety of herbs, peppers and garlic. Ingredients: [{"text": "1 small Spanish or yellow onion"}, {"text": "1/2 small shallot"}, {"text": "1 medium stalk celery"}, {"text": "1 medium scallion"}, {"text": "2 cloves garlic"}, {"text": "3/4 medium green bell pepper"}, {"text": "1/4 medium red pepper"}, {"text": "1 small Scotch bonnet pepper"}, {"text": "2 fresh thyme sprigs"}, {"text": "1/2 cup fresh parsley including sprigs"}, {"text": "1/2 cup fresh cilantro including sprigs"}, {"text": "1/4 cup apple cider vinegar"}, {"text": "3/4 cup olive oil"}, {"text": "1 pound raw jumbo unpeeled shrimp (21 to 25 per pound)"}, {"text": "1/2 medium lemon"}, {"text": "5 tablespoons ep\u00eds, divided"}, {"text": "2 1/4 teaspoons kosher salt, divided, plus more as needed"}, {"text": "1/2 cup dried black trumpet mushrooms (about 1/2 ounce)"}, {"text": "4 sprigs fresh thyme, divided"}, {"text": "2 celery leaves"}, {"text": "6 cups water"}, {"text": "1/2 medium Spanish or yellow onion"}, {"text": "2 medium scallions, divided"}, {"text": "2 cloves garlic"}, {"text": "2 1/2 tablespoons extra-virgin olive oil"}, {"text": "1 bay leaf"}, {"text": "2 tablespoons saz\u00f3n seasoning"}, {"text": "1 tablespoon garlic powder"}, {"text": "1 1/2 teaspoons cayenne pepper"}, {"text": "1 1/2 cups frozen peas"}, {"text": "1 Maggi Djon Djon mushroom-flavored bouillon cube"}, {"text": "12 sprigs fresh parsley (about 1/2 bunch)"}, {"text": "3 whole cloves"}, {"text": "1 medium Scotch bonnet pepper"}, {"text": "3 cups basmati rice"}, {"text": "2 tablespoons unsalted butter"}] Instructions: Prepare the following, adding them to a blender or food processor fitted with the blade attachment as you complete them: Trim and coarsely chop 1 small Spanish or yellow onion, 1/2 small shallot, 1 celery stalk, and 1 medium scallion. Crush 2 garlic cloves. Trim the ribs and seeds from 3/4 medium green bell pepper and 1/4 medium red bell pepper, then coarsely chop. Trim the stem from 1 small Scotch bonnet pepper. Add 2 fresh thyme sprigs, 1/2 cup fresh parsley, and 1/2 cup fresh cilantro. Pulse until the mixture forms a green paste. Add 1/4 cup apple cider vinegar and pulse until combined. With the motor running, drizzle in 3/4 olive oil and process until fully combined with a pesto-like consistency. Refrigerate in an airtight container in the refrigerator until ready to use. Peel and devein 1 pound jumbo shrimp, reserving the shells. Place the shrimp in a medium bowl, squeeze the juice from 1/2 medium lemon over the shrimp, and toss to combine. Let sit 2 to 3 minutes. Rinse the shrimp, then place in a medium bowl. Add 3 tablespoons of the epís and 3/4 teaspoon of the kosher salt, and toss and massage until well coated. Let marinate in the refrigerator for about 30 minutes. Meanwhile, heat a Dutch oven or large pot over medium-low heat. Add 1/2 cup dried trumpet mushrooms and toast until very fragrant, about 1 minute. Remove from the heat and transfer the mushrooms to a mortar or spice grinder. When cooled, crush or grind into a powder. Return the mushrooms to the same Dutch oven and add the reserved shrimp shells, 2 of the fresh thyme sprigs, 2 celery leaves, and 6 cups water. Bring to a boil over high heat. Reduce the heat to maintain a simmer and simmer until the liquid is very dark, a grayish black color, and has the intense aroma of the mushrooms, about 45 minutes. Meanwhile, finely chop 1/2 medium Spanish or yellow onion, thinly slice 1 of the medium scallions, and crush 2 garlic cloves. When the broth is ready, pour through a fine-mesh strainer set over a medium heatproof bowl and discard the solids in the strainer. Wipe out the Dutch oven. Heat 2 1/2 tablespoons olive oil in the Dutch oven over medium-high heat until shimmering. Add the marinated shrimp (reserve the bowl and marinade). Cook, stirring once, until the shrimp just turn opaque and curl, 2 to 3 minutes. Return the shrimp to the bowl. Reduce the heat to low. Add the onion, sliced scallion, and 1 bay leaf. Sauté, stirring with a wooden spoon, until the mixture is translucent, about 2 minutes. Add the garlic, remaining 2 tablespoons epís, remaining 1 1/2 teaspoons kosher salt, 2 tablespoons sazón, 1 tablespoon garlic powder, and 1 1/2 teaspoons cayenne pepper. Cook over medium-high heat until homogenous and almost paste-like, about 2 minutes. Add all of the broth, 1 1/2 cups frozen peas, and 1 Maggi Djon Djon cube. Crush the Djon Djon cube with the wooden spoon and stir until dissolved. Taste and season with more kosher salt as needed. You want the liquid to be well seasoned before adding the rice. Cut the entire green part from the remaining scallion (reserve the white for another use). Use the scallion green to tie the remaining 2 fresh thyme sprigs and 12 fresh parsley sprigs together into a bouquet. Poke 3 whole cloves into 1 medium Scotch bonnet pepper. Add the bouquet and clove-studded Scotch bonnet to the pot. Cover and bring to a boil over high heat. Meanwhile, place 3 cups basmati rice in a fine-mesh strainer and wash under cool running water until the water runs clear, about 2 minutes. Once the liquid is boiling, add the rice and stir to combine. Add 2 tablespoons unsalted butter. Cover and reduce the heat to maintain a simmer. Cook until the liquid is absorbed, 3 to 7 minutes. Reduce the heat to the lowest setting and cook covered until the rice is tender, 45 to 50 minutes. Uncover and fluff the rice with a fork. Return the shrimp to the pot. Cover and cook until the shrimp are just cooked through, 6 to 8 minutes more.

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Recipe: The All-American Burger Description: Make and share this The All-American Burger recipe from Food.com. Ingredients: [{"text": "1 1/2 lbs ground beef"}, {"text": "2 tablespoons parsley, fresh chopped"}, {"text": "2 teaspoons onion powder"}, {"text": "2 teaspoons Worcestershire sauce"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon black pepper"}, {"text": "4 hamburger buns, split"}] Instructions: Prepare Burger Spread, set aside. Prepare grill for direct cooking. Combine beef, parsley,onion powder, Worcestershire sauce, garlic powder, salt and pepper in a medium bowl; mix lightly but thoroughly. Shape into 4 1/2 inch-thick burgers. Place burgers on grid. Grill,covered, over medium heat 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160 degrees F) or to desired doneness, turning halfway through grilling time. Remove burgers from grill. Place burgers between buns; top each burger with &quot;Recipe#377604&quot;.

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Recipe: Meat and Potatoes Pie Description: Talk about one dish - comfort food... Here you go! This is a staple in our house! RJ couldn't live with out it! Ingredients: [{"text": "1 lb chopped meat"}, {"text": "2 pork sausage links"}, {"text": "3 slices bacon"}, {"text": "2 medium onions, chopped"}, {"text": "1 green pepper"}, {"text": "6 -8 mushrooms, sliced lengthwise"}, {"text": "6 medium potatoes"}, {"text": "1/4 cup breadcrumbs"}, {"text": "salt and pepper"}, {"text": "oregano"}, {"text": "grated cheese"}, {"text": "garlic salt"}, {"text": "milk"}, {"text": "oil"}] Instructions: Boil sausage links 15 minutes. Drain and brown in small amount of oil on all sides. Cool and slice into rings; set aside. Cook bacon in large skillet until well done. Remove and drain on paper towels and crumble; set aside. Reserve some of bacon fat and add peppers, mushrooms and onions. Cook 15 to 20 minutes, stirring occasionally. Add the chopped meat and cook another 10 to 15 minutes, while mixing and breaking up the meat as it cooks. Add crumbled bacon and cooked sausage links; season to taste with salt, pepper, oregano, garlic salt and grated cheese. Cook 10 to 15 minutes more. While meat mixture is cooking, peel and boil the potatoes until done. Mash and season with butter, milk, salt and pepper. Lightly grease a 9&quot; pie plate or quiche dish. Fill the dish with the meat mixture and then top evenly with the mashed potato mixture. Sprinkle the top with bread crumbs and bake in a preheated 350&deg;F oven for 15 minutes. (I like to slide it under the broiler for a couple of minutes just to really give the top a golden brown). Serve with a rich golden brown gravy and you are in heaven!

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Recipe: Low Fat Spicy Lentil Soup (Vegetarian Too!) Description: This is so easy to do! Doesn't get simpler to make, TRUE! Dump in pot, let it cook, Imagine if low fat cooking like this was all it took! Ingredients: [{"text": "3 cups chicken stock"}, {"text": "800 g canned tomatoes"}, {"text": "1/2 cup red lentil"}, {"text": "1/2 teaspoon chili flakes"}, {"text": "1/2 teaspoon black pepper"}, {"text": "1/4 teaspoon cinnamon"}, {"text": "1/4 teaspoon ginger"}, {"text": "1/2 teaspoon garam masala"}, {"text": "1/2 teaspoon dried mustard"}, {"text": "1/4 teaspoon turmeric"}, {"text": "1/4 teaspoon fenugreek seeds"}, {"text": "1/2 cup fresh coriander"}] Instructions: In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes. Simmer uncovered for 15 minutes; until soup thickens and lentils will soft. ENJOY! NOTE: If want a stronger flavour, can saut&eacute; everything except coriander in 2 tbsp of stock before adding to other ingredients.

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Recipe: Twisted Black Olive Breadsticks Description: Quick and easy appetizer that tastes and looks like it was prepared by an expensive caterer! Ever since my dear friend NCMysteryShopper sent me some Black Olive Paste for Christmas, I have been searching for just the right recipe to try it out! VIOLA! Revised from a recipe found on epicurious.com. Ingredients: [{"text": "1 lb frozen bread dough, thawed"}, {"text": "2 tablespoons black olive paste (preferably not tapenade)"}, {"text": "1 large egg white, lightly beaten"}, {"text": "1 teaspoon cumin seed"}, {"text": "1 teaspoon kosher salt"}] Instructions: Put oven racks in upper and lower thirds of oven and preheat oven to 400&deg;F Line 2 large baking sheets with parchment paper. Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly. Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes. Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting. Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere. Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm. Note:. Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.

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Recipe: Slimmed Down - Open-faced Curried Chicken Salad Sandwich Description: None Ingredients: [{"text": "2 bone-in skinless chicken breast halves, (about 1 1/2 pounds)"}, {"text": "4 cups water"}, {"text": "2 tablespoons kosher salt"}, {"text": "1/4 cup non-fat yogurt"}, {"text": "1/4 cup low-fat mayonnaise"}, {"text": "1 tablespoon freshly squeezed lime juice"}, {"text": "1 1/2 teaspoons Madras-style curry powder"}, {"text": "1 teaspoon grated fresh ginger"}, {"text": "1/3 cup chopped flat-leaf parsley"}, {"text": "3 tablespoons sliced almonds"}, {"text": "1/4 fresh pineapple, diced (about 1 1/4 cups)"}, {"text": "1 bunch watercress, stems trimmed"}, {"text": "4 slices wheat bread or 2 whole wheat English muffins, toasted"}] Instructions: Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces. Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.

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Recipe: Creamy Banana Bread Description: This recipe works best when divided into 4 small loaf pans. When I bake it in one large loaf, the sides and top are over done, and the middle is still swishhy. I love to make the small loaves, and freeze them. Then, if we want to have one for breakfast, just take it out the night before. (The Martha Stewart Cookbook) Ingredients: [{"text": "1/2 cup unsalted butter"}, {"text": "1 cup sugar"}, {"text": "2 eggs"}, {"text": "1 1/2 cups flour"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1 cup banana, very ripe, mashed"}, {"text": "1/2 cup sour cream"}, {"text": "1 teaspoon vanilla extract"}] Instructions: Preheat oven to 350. Butter 4 small loaf pans. Cream together butter and sugar. Add Eggs, beat well. Sift the dry ingredients together and combine with the butter mixture. Add the bananas, sour cream and vanilla. Pour batter into prepared pans. Bake for 45 minutes, Check with cake tester to see if done.

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Recipe: Salty Pretzel Bites with Cheddar-Beer Dip Description: Salty bite-sized soft pretzels served with warm gooey cheddar beer dipping sauce. Ingredients: [{"text": "1 3/4 cups warm water"}, {"text": "1/2 teaspoon active dry yeast"}, {"text": "1 teaspoon sugar"}, {"text": "1/2 teaspoon kosher salt, plus more for sprinkling"}, {"text": "1 1/2 cups all-purpose flour"}, {"text": "1/2 cup bread flour"}, {"text": "1 tablespoon baking soda"}, {"text": "2 tablespoons unsalted butter, melted"}, {"text": "1 tablespoon unsalted butter"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1 cup whole milk"}, {"text": "6 ounces dark beer"}, {"text": "3 cups shredded sharp cheddar cheese"}, {"text": "1 teaspoon ground mustard"}, {"text": "1/2 teaspoon freshly ground black pepper"}, {"text": "1 pinch ground nutmeg"}] Instructions: None

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Recipe: Cherry Heart Pie Description: Make and share this Cherry Heart Pie recipe from Food.com. Ingredients: [{"text": "2 cups enjoy life very berry crunch granola cereal"}, {"text": "2 tablespoons tapioca or 2 tablespoons rice flour"}, {"text": "1 tablespoon brown sugar"}, {"text": "3 tablespoons butter, margarine (optional) or 3 tablespoons safflower oil dash salt (optional)"}, {"text": "2 (14 1/2 ounce) cans drained tart cherries"}, {"text": "1/4 cup , the cherry juice remaining in can"}, {"text": "2/3 cup brown sugar"}, {"text": "4 teaspoons quick-cooking tapioca"}, {"text": "1 teaspoon almond extract (optional)"}] Instructions: Grind granola in food processor or blender until fine. Add remaining crust ingredients and process until well blended. Press into greased heart-shaped pie plate. Preheat oven to 350&deg;F While waiting, combine all filling ingredients in a bowl. Let stand 15 minutes. Pour on top of crust and bake 15-20 min at 350&deg;F or until filling begins to bubble.

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Recipe: Garlic Mushroom Soup Description: In this recipe, I use approximately 20-25 cloves of garlic. I use the cloves whole, but you can mince or slice them to your preference. Don't be afraid to try garlic soup if you've never had it. It isn't nearly as intense as you'd think. The soup can be served many ways: I served mine over tri-flavored pasta, butter beans and topped it with cheese while my boyfriend ate his with sesame seeds, lemon juice, soy sauce, and Thai basil. Ingredients: [{"text": "1 gallon water"}, {"text": "8 ounces marsala wine"}, {"text": "4 ounces low sodium soy sauce"}, {"text": "1/4 cup butter"}, {"text": "2 heads garlic, separated and skinned"}, {"text": "12 ounces portabella mushrooms, sliced"}, {"text": "12 ounces shiitake mushrooms"}, {"text": "3 carrots, sliced"}, {"text": "4 stalks celery, chopped"}, {"text": "1 bunch green onion, diced"}, {"text": "1/2 sweet onion, diced"}, {"text": "4 bay leaves"}, {"text": "2 teaspoons pepper"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 teaspoon onion powder"}, {"text": "4 teaspoons Bell's seasoning"}] Instructions: Bring the water and garlic to boil. In the mean time, add 1 tablespoon of butter to a skill and saut&eacute; mushrooms until soft. Add all of the remaining ingredients and boil over medium-high heat for 30 minutes. If your Shiitake Mushrooms don't come with a Rosemary Garlic Sauce, add an additional 1/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary. Add salt to taste. And serve to your preference.

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Recipe: Quince-Honey Condiment Description: This is an excellent addition to apple pies, marinades, stews, sauces, soups, glazes or anything that requires a sweet/fruity/fragrant undertone. The possibilities are endless. Since their is no sugar, once opened you should try to use it up within a month. Double the recipe if you have more quince. Ingredients: [{"text": "5 quinces"}, {"text": "1 cup of mild honey"}, {"text": "water"}] Instructions: Scrub quince well with a toothbrush to remove the fuzz. Quarter them and remove seeds if they are visible but don't cut into the core or peel the skins. IMPORTANT : As you are cutting the fruit put the quarters into a bowl of water as contact with the air will turn them brown. Place the quartered fruit into the bottom of a large pan and add just enough cold water to cover the fruit. Bring to a boil and let simmer until soft, about 30-40 minutes. Remove from heat and let sit until cool enough to handle. Carefully cut out the cores, chop and put into food processor. Do not discard the water. Add a little of the cooking water and process until smooth. You will have to do this several times. Return the pureed fruit to the cooking water and add the honey. Bring to a rolling boil CONSTANTLY stirring and let boil for 10 minutes. Lower heat and let simmer for 15-30 minutes or until it turns a shade of pink. Pour into hot sterilized jars, leaving a little bit of room at the top. Wipe the rims of the jars with a dry, clean cloth and apply lids and bands securely. Process in a boiling water bath for 10-15 minutes. Makes about 4-5 half pint jars.

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Recipe: Chicken Tetrazzini Description: If you love chicken and spaghetti you'll love this creamy dish. Served with a fresh salad and bread sticks it's a wonderful kid friendly meal. I alter it as we prefer more milk, fresh mushrooms and my picky eaters don't like the onions or bell peppers added and sometimes I even season it will lemon pepper or garlic powder Ingredients: [{"text": "7 ounce(s) spaghetti"}, {"text": "2 cup(s) cubed chicken, cooked"}, {"text": "1 cup(s) shredded cheddar cheese"}, {"text": "1 can(s) cream of mushroom soup, undiluted"}, {"text": "1 small onion, diced"}, {"text": "8 ounce(s) sliced mushrooms, drained"}, {"text": "1/3 cup(s) milk"}, {"text": "1/4 cup(s) green bell pepper, diced"}, {"text": "2 ounce(s) jar pimentos, drained"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "1/8 teaspoon(s) pepper"}] Instructions: Preheat oven to 350 degrees Cook spaghetti and drain, transfer to a large bowl and add all remaining ingredients; mix well. Transfer to a greased baking dish and bake uncovered for 30 minutes

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Recipe: Biscuit Stacks With Marshmallow Chocolate Sauce Description: Make and share this Biscuit Stacks With Marshmallow Chocolate Sauce recipe from Food.com. Ingredients: [{"text": "100 g marshmallows"}, {"text": "100 g white chocolate, broken into pieces"}, {"text": "1/2 cup thickened cream"}, {"text": "1/3 cup strawberry jam"}, {"text": "16 shredded whole wheat biscuits"}, {"text": "8 scoops vanilla ice cream"}, {"text": "1/4 cup sliced almonds, toasted"}] Instructions: Combine marshmallows, chocolate and cream in a heatproof, microwave-safe bowl. Microwave , uncovered, on HIGH for 2 minutes, stirring every minute with a metal spoon, or until smooth. Spread 1 teaspoon jam over 2 biscuits. Top one biscuit with a scoop of ice cream. Sandwich together with remining biscuit, jam side down. Repeat with remaining biscuit, jam and ice cream. Place 2 biscuit sandwiches onto each plate. Drizzle with sauce and sprinkle with nuts. Serve immediately.

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Recipe: Coconut Lemonade Description: Make and share this Coconut Lemonade recipe from Food.com. Ingredients: [{"text": "3 cups warm water"}, {"text": "2/3 cup fresh lemon juice"}, {"text": "1/2 cup sugar"}, {"text": "2 tablespoons coconut syrup, such as Torani or 2 tablespoons cream of coconut"}, {"text": "1/2 cup unsweetened frozen blueberries"}, {"text": "1/2 cup frozen red raspberries"}, {"text": "1 small star fruit, thinly sliced"}, {"text": "ice cube"}] Instructions: In large bowl combine water, lemon juice, sugar and coconut syrup. Stir until sugar is completely dissolved. Cover and refrigerate 4 to 24 hours. To serve, transfer to pitcher, add berries and star fruit slices. Serve over ice cubes.

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Recipe: Dump Cake Description: If you've never tried this recipe, you must try it right away. I always keep a box cake mix and can of pie filling in my pantry just for this. Make sure to try all types of cake mix & pie filling combos. One of my favorites is Choco/Cherry! I love this with Cool Whip, but my husband prefers vanilla ice cream. Ingredients: [{"text": "2 - 20 oz cans of pie filling"}, {"text": "1 - 9 oz box of cake mix"}, {"text": "1/2 cup(s) butter, melted"}] Instructions: Spread pie filling in the bottom of a lightly greased 9x9 baking dish. Cover with dry cake mix and drizzle with melted butter. Bake at 350 for 50-55 minutes or until golden and bubbly.

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Recipe: Parmesan Focaccia Description: This recipe comes from the test kitchen of Cook's Illustrated and the best I've ever tasted. So moist and light! The rapid rise yeast reduces the preparation time by more than an hour. If you use equal amounts of regular active dry yeast instead, let the sponge, in step 5 develop for 30 minutes rather than 20 minutes, and increase the first and second rises to one and one-half hours each. Ingredients: [{"text": "1 medium baking potato, peeled and quartered (about 9 ozs.)"}, {"text": "1 1/2 teaspoons instant yeast"}, {"text": "3 1/2 cups unbleached all-purpose flour"}, {"text": "1 cup water (warm 105 to 115 degrees)"}, {"text": "2 tablespoons extra virgin olive oil, plus more"}, {"text": "extra virgin olive oil, for oiling bowl and pan"}, {"text": "1 1/4 teaspoons table salt"}, {"text": "2 tablespoons extra virgin olive oil"}, {"text": "2/3 cup grated parmesan cheese (not shredded)"}] Instructions: For the dough: Add potato to boiling water and simmer until done, about 25 minutes. Drain potato well and cool. Once cooled put through fine disk on ricer or grate through large holes on grater box. Reserve 1 1/3 cup lightly packed potato. Meanwhile, in large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. If using Kitchen Aid mixer, fit with paddle attachment and mix on low speed (number 2) until dough comes together. Switch to dough hook attachment and increase speed to medium (number 4); continue kneading until dough is smooth and elastic, about 5 minutes. If using food processor, process until dough is smooth and elastic, about 40 seconds. The dough will be wet. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 inch jelly roll pan, stretching it so that the dough reaches all sides of the pan and fills all four corners (If the dough resists going into the corners, cover it with a damp cloth and let it relax for 15 minutes.) Once the dough has been stretched into the pan cover with a lightly oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and double in volume, 45 minutes to 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat to 425&deg;F. Once doubled in size, with two wet fingers, dimple risen dough. Drizzle the dough with the topping oil and sprinkle evenly with Parmesan cheese. Bake until focaccia bottom is golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares and serve with olive oil and balsamic vinegar.

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Recipe: Skillet Cornbread Southern Style Description: Make and share this Skillet Cornbread Southern Style recipe from Food.com. Ingredients: [{"text": "3 tablespoons vegetable shortening"}, {"text": "2 1/4 cups cornmeal"}, {"text": "1/4 cup all-purpose flour"}, {"text": "2 teaspoons baking powder"}, {"text": "1/4 teaspoon salt (optional)"}, {"text": "2 1/4 cups milk"}, {"text": "1 egg"}] Instructions: Place shortening in a 10-inch skillet with ovenproof handle or 9-inch square baking pan. Place in oven. Heat to 425&deg;. Skillet will be very hot and shortening will be melted. While skillet is heating, combine dry ingredients; add milk and egg, mixing well. Add melted shortening; mix well. Pour batter into HOT prepared skillet. BAKE 35 to 40 minutes OR until surface cracks and edges are deep golden brown and pull away from sides of pan. Serve warm. Traditionalists make this in a cast iron skillet with white corn meal.

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Recipe: Curried Cauliflower Soup (Moosewood) Description: Make and share this Curried Cauliflower Soup (Moosewood) recipe from Food.com. Ingredients: [{"text": "2 tablespoons canola oil"}, {"text": "1 1/2 cups onions, chopped"}, {"text": "1 tablespoon fresh chili pepper, seeded and minced"}, {"text": "1 tablespoon fresh grated gingerroot"}, {"text": "1 dash salt"}, {"text": "1 teaspoon turmeric"}, {"text": "1 teaspoon ground cumin"}, {"text": "1 teaspoon ground coriander"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "2 cups cubed potatoes"}, {"text": "4 cups cauliflower florets"}, {"text": "4 cups vegetable stock or 4 cups water"}, {"text": "1 teaspoon salt"}, {"text": "1/4 cup basmati rice, uncooked"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 teaspoon sugar"}, {"text": "3 tablespoons shopped cilantro"}] Instructions: Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so. Add the turmeric, cumin, corriander and cinnamon. Add potatoes, cauliflower, stock and salt. Cover and bring to a boil. Add rice (rinsed), cover and simmer 20 mins. Puree soup with an immersion blender. Add lemon juice, sugar and cilantro. Season with salt and pepper to taste.

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Recipe: Moroccan Lamb Backstrap Description: Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs &amp; spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb. Ingredients: [{"text": "1 kg lamb backstraps (approx 2 pounds) or 1 kg lamb fillet (approx 2 pounds)"}, {"text": "3 teaspoons cumin"}, {"text": "3 teaspoons sweet paprika"}, {"text": "4 garlic cloves, crushed"}, {"text": "1 teaspoon dried coriander"}, {"text": "2 teaspoons dried parsley"}, {"text": "3 teaspoons lemon juice"}, {"text": "2 teaspoons olive oil"}, {"text": "salt"}] Instructions: Cut lamb backstraps into 2cm / 1&quot; strips. Place lamb and all marindade ingredients into a bowl and mix well using your hands. Cover and refrigerate for one hour. Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard. Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.

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Recipe: BONNIE'S CORN DUMPLINGS Description: Want a real treat to wake up your stews and soups? Try these delicious corn dumplings! Enjoy! Ingredients: [{"text": "1/2 - cup cornmeal"}, {"text": "1/2 - cup all purpose flour"}, {"text": "1 - egg, beaten"}, {"text": "7 ounces - canned whole corn, drained, i prefer mexicorn"}, {"text": "1 - cup of water"}, {"text": "1 - teaspoon baking powder"}, {"text": "1/2 - teaspoon salt"}, {"text": "- coarse ground black pepper"}] Instructions: In a saucepan, combine 1/2 cup yellow cornmeal, 1/2 teaspoon salt and 1 cup of water. Whisk until smooth. Bring to a boil, cook and stir until thickened. Remove from heat. Stir in one beaten egg. Stir in 1/2 cup all-purpose flour with one teaspoon baking powder, and a shake or two of black coarse ground pepper. Beat well. You want a sturdy dough, but not too stiff, add a splash of water if it won't let you mix it easily. Fold in the drained corn, mix well. Drop by rounded tablespoons onto the boiling soup, don't let soup stop boiling. Lower the heat to simmer, cover with a tight lid, cook 12 to 15 minutes until done. No peeking! Cook's Tip: You can add different spices to these dumplings to compliment whatever dish you are cooking. Some suggestions are sage, dill, red pepper flakes, garlic powder, etc. Enjoy!

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Recipe: Maggie Mahoney's Turnips Description: None Ingredients: [{"text": "15 pounds yellow turnips (rutabagas), peeled and cut into small pieces"}, {"text": "3 large yellow onions, diced"}, {"text": "1/2 pound butter (divided)"}, {"text": "1 1/2 pounds bacon, chopped"}, {"text": "1/2 cup table cream"}, {"text": "3/4 cup maple syrup"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon freshly ground pepper"}, {"text": "2 cloves garlic, crushed"}, {"text": "1 tablespoon sugar"}, {"text": "4 strips bacon per baking dish"}] Instructions: Place turnips into large stockpot with water, bring to a boil. Add sugar. Cook until tender. While turnips are cooking, saute onions in 3 tablespoons butter until translucent. Cook bacon in a saucepan until crisp, drain. Using a ricer, rice all the turnips into another pot. Add onions, bacon, the rest of the butter, cream, maple syrup, garlic, salt and pepper and stir just like mashed potatoes. Put in baking dish and then put 4 strips of bacon across top of dish. Bake for 1 hour at 300 degrees. Guide: When bacon on top is done, ready to serve. Can be frozen in dish for up to 3 months.

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Recipe: Pumpkin Pie Sundae Description: None Ingredients: [{"text": "1 teaspoon ground cinnamon"}, {"text": "1 teaspoon granulated sugar"}, {"text": "1 teaspoon unsalted butter, melted"}, {"text": "1 store-bought pie crust dough"}, {"text": "1 pint pumpkin ice cream"}, {"text": "1/2 cup caramel sauce"}, {"text": "1/2 cup candied pecans"}] Instructions: Preheat the oven to 375 degrees F. Combine the cinnamon and sugar in a small bowl and set aside. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside. Build your sundaes starting with the pumpkin ice cream, dipping the scoop in a mug of hot water if necessary. Top with the pie crust crumbles, caramel sauce and candied pecans. Serve immediately.

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Recipe: Graham Cracker Cookies Description: Another recipe from my mom...these are easy peasy and done in no time! Ingredients: [{"text": "- graham crackers"}, {"text": "2 stick(s) butter"}, {"text": "1 cup(s) pecan pieces"}, {"text": "1 cup(s) brown sugar, firmly packed"}] Instructions: Preheat the oven to 325 degrees F. In a saucepan, melt the butter. Add the brown sugar and nuts. Boil for two minutes. Use a large cookie tin and grease it with butter or PAM. Take the graham crackers and break them up into individual pieces. Place enough individual graham cracker pieces on the cookie tin to completely fill it. Pour the sauce over the graham crackers. Bake for ten minutes. Remove from the oven and place the cookies on wax paper to cool. Serve immediately or store in a cool, dry container.

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Recipe: Jerusalem Artichoke and Potato Soup With Walnuts Description: This is a heart warming soup perfect for cold days. Simple to make and It freezes beautifully. If you don't find mascarpone you may substitute with Nestles Cream or double cream. Ingredients: [{"text": "500 g jerusalem artichokes, peeled and chopped"}, {"text": "250 g potatoes, peeled and chopped"}, {"text": "1 onion, chopped"}, {"text": "2 garlic cloves, chopped"}, {"text": "2 tablespoons butter"}, {"text": "1 tablespoon olive oil"}, {"text": "1 liter water"}, {"text": "1 vegetable stock cube"}, {"text": "150 g mascarpone"}, {"text": "1/4 cup fresh thyme leave"}, {"text": "200 g walnuts, toasted and chopped"}] Instructions: Heat butter and olive oil in a large pan. Add all the potatoes, articokes, onions, garlic and thyme and slowly fry over a medium heat until verl lightly coloured. Add the stock and simmer for about 30-40 minutes until tender. Liqidise in batches until smooth. Season with salt and pepper. Add the mascarpone. Serve in deep soup bowls with walnuts sprinkled on top.

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Recipe: Sweet Potato and Feta Cheese Salad Description: A combination of sweet and salty that creates the perfect salad. This can be actually served as either salad or an appetizer, it&#39;s just that good. I came up with this salad when I realized I forgot to buy lettuce and had no cucumbers in the fridge. Everything has a reason, even salads :) Ingredients: [{"text": "2 tablespoons Butter"}, {"text": "5 Fresh Sage Leaves"}, {"text": "3 Sweet Potatoes"}, {"text": "1 tablespoon Fresh Chopped Parsley"}, {"text": "2 tablespoons Olive Oil"}, {"text": "2/3 cup Cubed Feta Cheese"}] Instructions: None

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Recipe: Spicy Pumpkin Cake Description: Make and share this Spicy Pumpkin Cake recipe from Food.com. Ingredients: [{"text": "2/3 cup shortening"}, {"text": "1 2/3 cups sugar"}, {"text": "1 teaspoon baking soda"}, {"text": "1 1/4 cups pumpkin pulp (not pie filling)"}, {"text": "2 eggs"}, {"text": "1 teaspoon allspice"}, {"text": "1 teaspoon cinnamon"}, {"text": "2 1/2 cups flour"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1 teaspoon salt"}, {"text": "2/3 cup milk"}, {"text": "3/4 cup walnuts"}, {"text": "1 teaspoon ginger"}, {"text": "1 teaspoon nutmeg"}] Instructions: Mix all together in 1 bowl. Pour into greased 91/2"x13"x 2" pan. To make 24 cup cakes, spoon batter into paper lined muffin pan. Bake at 350 degrees for 25-35 minutes . Less time for cup cakes, of course.

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Recipe: Velveted Chicken Stir-Fry with Shiitake Mushrooms and Bok Choy Description: To up your stir-fry game, here’s an old-school technique called “velveting.” It’s a process that makes your proteins super tender. It’s that “slippery” mouthfeel that is synonymous with Chinese takeout. This is a great dish to celebrate the lunar new year, autumn festival or any occasion. You can apply this velveting method to any stir-fry. Ingredients: [{"text": "1 1/2 pounds skinless, boneless chicken breast, sliced into bite-size pieces"}, {"text": "2 teaspoons cornstarch"}, {"text": "1 teaspoon baking soda"}, {"text": "2 teaspoons canola oil or other oil for high-heat cooking"}, {"text": "Kosher salt"}, {"text": "2 tablespoons canola or other oil for high-heat cooking"}, {"text": "2 cloves garlic, minced"}, {"text": "1 tablespoon thinly sliced peeled fresh ginger"}, {"text": "5 ounces shiitake mushrooms, stemmed and sliced 1/2-inch thick, or 1 ounce sliced rehydrated dried shiitakes"}, {"text": "12 ounces baby bok choy, trimmed of ends and cut into thirds"}, {"text": "1/2 cup red bell pepper strips"}, {"text": "2 scallions, sliced into 1-inch lengths on the bias"}, {"text": "3 tablespoons oyster sauce"}, {"text": "2 tablespoons mushroom soy sauce"}, {"text": "1 teaspoon chicken powder"}, {"text": "Pinch white pepper"}] Instructions: For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days. For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it’s time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.   Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.   Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.  Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.

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Recipe: Piglets In A Throw Description: Wonderful little appetizers. I make these for New Years party. Ingredients: [{"text": "- 1 can crescent rolls"}, {"text": "- 5 1/2 teaspoons bbq sauce"}, {"text": "- 1/3 cup shredded sharp cheddar cheese"}, {"text": "- 8 hot dogs, cut in 1/2 (all beef)"}] Instructions: Preheat oven to 350. Spray baking sheet. Unroll dough and separate triangles making 16. Lightly spread bbq sauce over each one. Sprinkle with cheese and lay 1/2 hot dog on top. Roll up from wide end. Place point-side down. Bake 13 minutes.

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Recipe: Stacker Tacos Description: This is my first time posting a recipe, so I am making it one of my favorites. My cousin's wife made this for me years ago. I had to make it again by memory. It is one of my favorite comfort foods. It is reasonably simple and really really yummy! You can add whatever else you want to the sauce, be creative. Sometimes I like to add some jalapenos and cheese to the sauce. Ingredients: [{"text": "1 lb ground beef"}, {"text": "1/2 tablespoon garlic"}, {"text": "1 teaspoon seasoning salt"}, {"text": "1 (10 1/2 ounce) can cream of chicken soup"}, {"text": "1 cup water"}, {"text": "1 (4 ounce) can diced green chilies"}, {"text": "1/2 white onion, chopped"}, {"text": "12 corn tortillas"}, {"text": "1 cup oil"}, {"text": "colby-monterey jack cheese"}, {"text": "lettuce (optional)"}, {"text": "tomatoes (optional)"}, {"text": "onion (optional)"}, {"text": "sour cream (optional)"}, {"text": "avocado (optional)"}] Instructions: Brown the hamburger. Season lightly with garlic and seasoning salt. Drain fat. In small sauce pan mix soup, green chiles, chopped onions and water. Bring to a low boil, stirring occasionally. While browning meat, heat oil and fry tortillas to a light crisp. For a healthier option, you may bake the tortillas for 10-15 minutes at 350. Chop optional vegetables. After sauce, meat and tortillas are prepared, make your Stacker Taco. Start with a crisp corn tortilla, pour some sauce on it, add meat, then cheese (and veggies if you want). Repeat until you've stacked your taco as high as you want, top with lettuce, tomatoes, onions, avacados and sour cream if you desire.

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Recipe: Applesauce Muffins Description: This is an adopted recipe that I have not yet made. Looking forward to trying it! The original intro said:An easy recipe to make. Ingredients: [{"text": "2 cups biscuit mix"}, {"text": "1/4 cup sugar substitute"}, {"text": "1 teaspoon cinnamon"}, {"text": "1/2 cup applesauce"}, {"text": "1/4 cup skim milk"}, {"text": "1 egg"}, {"text": "2 tablespoons oil"}, {"text": "2 tablespoons butter"}, {"text": "1/4 cup sugar substitute"}, {"text": "1/4 teaspoon cinnamon"}] Instructions: Sift together dry ingredients. Add wet mixture until batter is lumpy. Pour into muffin pans and bake at 350 for 20 to 30 min until set. Let cool.

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Recipe: Applewood Smoked Pork Ribs with Red Chile Glaze Description: None Ingredients: [{"text": "6 pounds pork baby back ribs"}, {"text": "1 yellow onion, peeled and coarsely chopped"}, {"text": "4 green jalapeno chiles, stemmed, seeded, and coarsely chopped"}, {"text": "12 black peppercorns"}, {"text": "1 bay leaf"}, {"text": "1 tablespoon cumin seeds"}, {"text": "Applewood chips (available at most home barbecue centers)"}, {"text": "Red Chile Glaze, recipe follows"}] Instructions: Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs. Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through. Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red Chile Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce. Place the ribs on the grill and liberally baste with the Red Chile Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice. Red Chile Glaze: 1 cup pineapple juice 2 tablespoons cornstarch 3/4 cup brown sugar 1 teaspoons salt 3/4 cup rice wine vinegar 2 tablespoon ketchup 2 red serrano chiles, roasted, peeled, stemmed, seeded (reserve seeds), and finely chopped Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water. Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week. Yield: 4 cups

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Recipe: Cherry Chip Almond Cookies Description: I had bought cherry chips on a whim and know what to do with them. Until I had tasted this cookie and thought the pairing would be great. They came out nicely. My kids loved them. Ingredients: [{"text": "3 cups flour"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup butter, softened"}, {"text": "1 1/2 cups sugar"}, {"text": "2 eggs"}, {"text": "1 teaspoon double strength vanilla"}, {"text": "1/4 teaspoon almond extract"}, {"text": "1 (12 ounce) bag cherry chips"}, {"text": "almonds (optional)"}] Instructions: Preheat oven to 350&deg;F. Mix flour, baking powder, and salt in a bowl set aside. Cream your butter, then slowly add your sugar. Blend well. Add your eggs,vanilla and almond extract. Slowly blend in flour mixture. Add your chips, drop by teaspoonful onto cookie sheet. Bake for about 10 minute.

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Recipe: Panko Zucchini Quiche Description: This is a dairy free, low fat, diabetic friendly recipe! Delicious and has fresh depth! Great summer dish. Ingredients: [{"text": "2 - roma tomatos"}, {"text": "8 - baby bella mushrooms"}, {"text": "2 - bell peppers (red or green)"}, {"text": "8 - large eggs"}, {"text": "1 bunch(es) basil, fresh"}, {"text": "4 - zucchini"}, {"text": "1 tablespoon(s) italian blend spices"}, {"text": "1 tablespoon(s) garlic, fresh"}, {"text": "4 tablespoon(s) olive oil, extra virgin"}, {"text": "1 teaspoon(s) black truffle oil (optional)"}, {"text": "1 - onions, vidalia, peeled"}, {"text": "1 pinch(es) tumeric"}, {"text": "1 tablespoon(s) white and/or black pepper"}, {"text": "- kosher salt to taste"}, {"text": "1 cup(s) panko bread crumbs"}, {"text": "1 - medium yellow potato"}] Instructions: Preheat Oven to 400f. Line a large baking dish (pyrex is amazing) with baking spray. Cut Zucchini in halves, removing ends and then slice zucchini long ways into thin "sheets". Save the rest of the zucchini for more layers to come. Slice all other veggies into small cubes. Brown the potato, onion, mushroom, basil and 1/2 the peppers in a skillet. After the veggies are browned, turn off heat and let sweat for 3 minutes. Lay the browned veggies over the first layer of zucchini in your baking pan. Whisk eggs and the rest of your peppers and all your delicious spices and garlic into a large bowl. Pour mixture over the second layer of zucchini in your baking dish. Shake panko crumbs over the entire dish. Sprinkle additional salt, pepper and italian spices as desired (its okay, go nuts!). Cover dish with foil ("shiny side down" I can hear my mom saying still....) and bake for 20 minutes. Uncover and continue for 10 minutes. Make 6 large servings. Tip for Kids: Cover with some ketchup like you would for meatloaf post bake to add a familiar flavor for the young ones.

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Recipe: Asparagus Soup Description: A great beginning to any meal. Great for lunch or dinner. This is very good and easy to make. This recipe is easily halved. The first time I made this, I used what I had on hand and made a couple substitutions. I used scallions for the leeks, used a red potato, decided not to garnish with the tips and tossed them in, no sour cream or chives. I pureed with a hand blender. It still was outstanding! Enjoy! From the Chicago Tribune &quot;good eating&quot; section, 5.6.09. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1 tablespoon butter"}, {"text": "2 leeks, white and light green parts only, finely chopped, substitute med-large 6-8 green scallions with tops"}, {"text": "1 lb asparagus, cleaned, snap off woody ends, peeling (optional)"}, {"text": "1 medium idaho potato, peeled, cut into 2-inch pieces"}, {"text": "1 quart chicken broth"}, {"text": "1/2 teaspoon salt"}, {"text": "white pepper, to taste"}, {"text": "1 -2 tablespoon lemon juice, fresh squeezed"}, {"text": "3 tablespoons sour cream"}, {"text": "1 tablespoon chives, chopped"}, {"text": "crouton (optional)"}] Instructions: Clean asparagus and cut into 2&quot; pieces. Reserve tips for garnish. Prepare potatoes, peel and cut into 2&quot; pieces. Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes. Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes. Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes. Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired. Puree in small batches in a blender or sue a hand blender. Stir in lemon juice to taste. Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.

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Recipe: Homemade Vegetable Soup Description: If you're looking to take your homemade vegetable soup from basic to great, you can't miss these two key ingredients: vegetable boullion and frozen veggies. Ingredients: [{"text": "2 tbsp. extra-virgin olive oil"}, {"text": "2 tbsp. unsalted butter"}, {"text": "1 tsp. dried basil"}, {"text": "1 tsp. dried thyme"}, {"text": "1/4 tsp. crushed red pepper flakes (optional)"}, {"text": "1 medium yellow onion, finely chopped"}, {"text": "12 cloves garlic, 6 grated, 6 sliced, divided"}, {"text": "3 tsp. kosher salt, divided"}, {"text": "1 c. halved grape tomatoes"}, {"text": "2 tbsp. vegetable bouillon paste"}, {"text": "2 large carrots, sliced into 1/4\"-thick rounds"}, {"text": "2 large celery stalks, sliced 1/4\" thick"}, {"text": "8 oz. honey gold or marble potatoes, quartered (about 2 c.)"}, {"text": "4 oz. fennel bulb, fronds removed, bulb coarsely chopped"}, {"text": "1 Parmesan rind"}, {"text": "1 c. frozen corn"}, {"text": "1 c. frozen green beans"}, {"text": "1 c. frozen peas"}, {"text": "1/3 c. chopped fresh Italian parsley"}] Instructions: In a large pot over medium heat, heat oil and butter until butter melts. Add basil, thyme, and red pepper (if using). Cook, stirring frequently, until bloomed and fragrant, about 30 seconds. Add onion, grated garlic, and 2 teaspoons salt. Cook, stirring occasionally and reducing heat to medium-low if onions begin to color too quickly, until onions start to soften and begin to turn lightly golden, about 6 minutes. Add tomatoes and bouillon and cook, using the back of the spoon to gently mash, until tomatoes are softened and incorporated into onion mixture, 2 to 3 minutes. Add carrots, celery, potatoes, and fennel; season with 1 teaspoon salt. Cook, stirring occasionally, until heated through, about 1 minute. Add Parmesan rind, sliced garlic, and 8 cups water. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Remove Parmesan rind. Stir in corn, green beans, peas, and parsley until vegetables are thawed; season with salt, if needed.

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Recipe: Sweet Recipe: Dark Chocolate Brownies with Raspberry Goat Cheese Swirl Description: None Ingredients: [{"text": "2 cups raspberries, lightly mashed"}, {"text": "2 tablespoons brandy or Kirsch"}, {"text": "8 ounces unsweetened chocolate, chopped"}, {"text": "2 ounces bittersweet chocolate, chopped"}, {"text": "3/4 cup (12 tablespoons) unsalted butter, cut into chunks"}, {"text": "1/2 cup milk"}, {"text": "2 cups sugar"}, {"text": "1 teaspoon vanilla extract"}, {"text": "4 large eggs"}, {"text": "1 cup flour"}, {"text": "1/4 teaspoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "8 ounces goat cheese, softened at room temperature for an hour"}, {"text": "4 ounces cream cheese, softened at room temperature for an hour"}, {"text": "2 tablespoons unsalted butter, softened at room temperature for an hour"}, {"text": "1 egg"}, {"text": "1/4 cup sugar"}, {"text": "1/2 teaspoon almond extract"}] Instructions: Heat the oven to 350ºF and lightly grease a 9x13-inch baking pan (or any 3-quart dish, like the gratin dish I use here) with butter or baking spray. Place the raspberries in a bowl and stir in the brandy or Kirsch. Set aside. Melt the chocolate and butter until liquid in a 3-quart (or larger) saucepan over low heat. When the chocolate is completely melted, remove from the heat, whisk in the milk, and cool for about 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one by one. Add the flour, baking powder, and salt and fold in until just combined. Fold in about half of the raspberries and spread this brownie batter in the prepared pan. In the bowl of a stand mixer (or with hand beaters, or by hand with a heavy whisk) beat the goat cheese with the cream cheese, butter, egg, sugar, and almond extract until light and fluffy. Gently fold in the other half of the raspberries and their juices. Drop the goat cheese mixture on top of the brownie batter in spoonfuls, then swirl it through the batter with a knife. Bake for 30 minutes or until just barely set. The top will be just turning light brown. Let cool for at least 10 minutes before slicing. Store at room temperature, well-covered. The flavor and texture of these brownies really bloom when you let them rest overnight.

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Recipe: California Dreamin' Quesadillas Description: Make and share this California Dreamin' Quesadillas recipe from Food.com. Ingredients: [{"text": "8 slices bacon, frozen"}, {"text": "8 (10 inch) flour tortillas (white, wheat, spinach)"}, {"text": "8 ounces monterey jack pepper cheese, grated"}, {"text": "2 large ripe avocados, peeled and sliced"}, {"text": "1 tablespoon lemon juice"}, {"text": "8 -10 dried figs or 8 -10 apricots, diced"}, {"text": "1 tablespoon smoked paprika"}] Instructions: Preheat oven to 425&deg;. Let bacon thaw slightly then dice. Spread evenly on a baking sheet and bake 10-12 minutes, or until bacon is browned and crisp. Remove from oven and blot dry on paper towels. Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Sprinkle 1/4 cup bacon over cheese. Toss avocado slices in lemon juice, then spread evenly over bacon, followed by the dried fruit. Sprinkle another 1/3 cup cheese over top and a little smoked paprika. Slide one of the cheese-covered tortillas onto a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned. Turn over, cover, and cook 1-2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

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Recipe: My Mamma's Stuffing Description: Make and share this My Mamma's Stuffing recipe from Food.com. Ingredients: [{"text": "1 1/2 loaves French bread, cut into 1-inch cubes"}, {"text": "2 large yellow onions, diced"}, {"text": "2 teaspoons dried sage"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1 teaspoon pepper"}, {"text": "1 1/2 cubes butter"}, {"text": "1 1/2 cups turkey broth"}] Instructions: Cut up french bread loaves into 1&quot; cubes. You will have approximately 18 cups. Layer cubes on a large cookie sheet in 325 degree oven. Bake/toast for approx 20 minutes or until the bread is toasted but not as dry and hard as croutons that you get at the store. Melt 1 cube of butter in large saut&eacute; pan. Add diced onion, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp sage. Cook on medium heat until onion is translucent. Remove bread cubes from oven and let cool 10 minutes. Place cooled bread cubes into a large bowl and add onion and butter mixture. Mix well. In a small bowl, combine turkey broth and rest of the seasonings. Pour over the top of the bread cubes and mix well. Bread should be spongy but not soaked. Place bread cubes into a crockpot. Add 1/2 cube of sliced butter slices on top. Cook on low for 3 hours. **NOTE** when making stuffing for Thanksgiving. Turkey broth is made by placing the neck and gizzards from the turkey in a large sauce pan, just covered with water and simmered for 45 minutes. Skim the top of any fat. If any broth is left after using 1 1/2 cups for stuffing, it can be used and added to the drippings when making gravy. **NOTE** dried sage leaves are used, NOT ground sage which would produce too strong of a sage flavor. Home grown &amp; dried sage is the best.

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Recipe: KING RANCH CHICKEN (SALLYE) Description: There must be 100 different variations of this recipe since someone developed it way back in the 50 or 60's. Here's my version which every one who tries it thinks it's delicious. Ingredients: [{"text": "4 - boneless skinless chicken breasts"}, {"text": "1 medium white onion"}, {"text": "1 medium green bell pepper"}, {"text": "1 can(s) cream of mushroom soup"}, {"text": "1 can(s) cream of chicken soup"}, {"text": "2 can(s) ro-tel tomatoes and green chilies"}, {"text": "2 tablespoon(s) butter"}, {"text": "12 - soft corn tortillas, torn into pieces"}, {"text": "2 cup(s) shredded cheddar cheese"}, {"text": "1/2 cup(s) chicken broth (can use stock from boiling chicken)"}, {"text": "1 teaspoon(s) each of chili powder & cumin"}] Instructions: Boil chicken with salt and pepper for approximately 30 minutes until done completely. Remove chicken from pan and set on cutting board to cool. Cut chicken into bite size pieces or shred. I usually shred mine in the food processor. It's quicker and only takes a couple of pulses to get it shredded. Peel and quarter onion and place in food processor. Cut pepper into quarters and remove core, membrane and seeds. Place in food processor with onions. Pulse 3-5 times until onion and bell pepper are coarsely chopped. Melt butter in large saucepan over medium heat. Add green peppers and onions and cook for approximately 5 minutes until tender, stirring as needed to avoid burning. Add soups, ro-tel tomatoes, cumin and chili powder, and 1/2 cup stock into saucepan with pepper and onions and stir with wooden spoon until blended and smooth. Remove from heat. In 9" x 13" baking dish, arrange alternate layers beginning with tortillas, then chicken, then soup mixture and cheese until all products are used up (ending with cheese topping). Bake at 375º for 40 minutes. You can turn heat up to 425º for the last ten minutes if you want cheese topping to be really crusty.

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Recipe: Better Than Sex Cake Description: This is probably one of the best cakes i've ever had. The combination is enough to create an orgasmic explosion of flavours in your mouth. ** Ingredient Recipe ** Salad Dressing Cake: http://www.justapinch.com/recipes/dessert/cake/salad-dressing-cake-3.html Ingredients: [{"text": "1 - salad dressing cake (https://www.justapinch.com/recipes/dessert/cake/salad-dressing-cake-3.html)"}, {"text": "12 ounce(s) milk, sweetened and condensed"}, {"text": "12 ounce(s) caramel topping"}, {"text": "12 ounce(s) whipped topping, thawed"}, {"text": "1 - skor or heath bar; broken into pieces"}] Instructions: Preheat oven to 350F Make Salad Dressing Cake as directed, but don't bake. (https://www.justapinch.com/recipes/dessert/cake/salad-dressing-cake-3.html) Bake Salad Dressing Cake for 28 - 32 minutes in a 13x9 pan. Turn off oven, but keep warm. Poke holes in the cake all over with a fork. Pour milk all over cake. Pour caramel all over cake. Return cake to oven until milk and topping is completely absorbed. Let cool completely. Spread cool whip over cake, then sprinkle candy bar pieces over cake; serve.

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Recipe: Curried Red Lentils Description: It’s a breeze to make this one-pot meal: Simply boil red lentils with everything else (cauliflower, red pepper, zucchini and curry powder–coated onions) in a mix of vegetable broth and light coconut milk. Ingredients: [{"text": "1 tbsp. oil"}, {"text": "1 medium onion"}, {"text": "2 tsp. chopped garlic"}, {"text": "2 tsp. red curry powder"}, {"text": "1 can vegetable or chicken broth"}, {"text": "1 can lite coconut milk (not cream of coconut)"}, {"text": "1 bag red lentils"}, {"text": "3 c. fresh cauliflower florets"}, {"text": "1 red pepper"}, {"text": "1 medium zucchini"}, {"text": "1/4 c. chopped fresh cilantro"}] Instructions: Heat oil in large saucepan over medium heat. Add onion; sauté 4 minutes or until translucent. Add garlic and curry powder; cook 1 minute. Stir broth, coconut milk and 1&#8260;2 cup water into saucepan. Bring to a boil. Add lentils, cauliflower, pepper and zucchini. Cover and reduce heat. Return to a simmer, cover and cook, stirring once, 10 to 12 minutes until lentils and vegetables are just tender. Stir in cilantro.

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Recipe: Multigrain Blueberry Pancakes Description: Do you ever crave certain types of food and not know why? Well, for me, it's been blueberries! In this recipe, four different grains offer a wholesome twist on the classic blueberry pancake. You may top with blueberry syrup or traditional maple syrup. Adapted from Country Living magazine(August 2001). Enjoy! Ingredients: [{"text": "1 cup all-purpose flour"}, {"text": "1/4 cup whole wheat flour"}, {"text": "1/3 cup yellow cornmeal"}, {"text": "1/3 cup old fashioned oats"}, {"text": "2 tablespoons sugar"}, {"text": "2 teaspoons baking powder"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon ground nutmeg"}, {"text": "1 3/4 cups buttermilk"}, {"text": "1/4 cup unsalted butter, melted"}, {"text": "1/3 cup honey"}, {"text": "3 large eggs"}, {"text": "1 cup fresh blueberries, washed and drained"}, {"text": "vegetable oil cooking spray"}] Instructions: Batter:. In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries. To make pancakes:. Preheat the oven to 250*F. Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot. Enjoy! Note: This makes about 4 cups batter.

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Recipe: Yum Description: I tried this my way'''I made it into buttons sort of'''my son-in-law''loves this an everyone that tries this'' Ingredients: [{"text": "2 can(s) refrigerated crescent rolls"}, {"text": "1 package(s) cream cheese"}, {"text": "1 tablespoon(s) vanilla extract"}, {"text": "2 cups - confectioners' sugar"}, {"text": "4 teaspoon(s) butter, melted"}] Instructions: Preheat oven to what the crescent rolls call for'' Take medium bowl place cream cheese allow to soften add confection sugar an vanilla extract''mix well'' Take crescent roll place 1/2 tsp of mixture in piece of roll place on ungreased cookie sheet space 1inch apart take 2tbsp melted butter brush tops sprinkle sugar an cinnomm 2tbsp cinn an 4tsp sugar''lightly'' Best warm to me store in airtight container after cooled''but the probly wont be any to store''lol

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Recipe: Fresh Sweet-N-Sour Mix for Margaritas Description: Best recipe I've ever found! As a professional drinking-ista, I've collected my favorite drink recipes from restaurants and bars over the years from around the globe. This comes compliments of Cafe' Iguana in Denver Colorado... home of one of my faves, the Yucatan Margarita. This FRESH mix is the key to any truly good margarita. Life is too short to drink neon yellow store bought sweet and sour mix! Ingredients: [{"text": "3 cups water"}, {"text": "3 cups sugar"}, {"text": "2 cups fresh lemon juice"}, {"text": "2 cups fresh lime juice"}] Instructions: Combine water and sugar in a large sauce pan. Stir over medium heat until sugar dissolves. Bring to a boil and remove from heat. Cool. Once cooled mix syrup, lemon and lime juices in a pitcher. Chill. Can be made up to a week in advance and kept in the fridge.

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Recipe: Mother's Always Right Stuffed Peppers Description: Be warned, listen to my mother- when she says to be careful with the peppers when straining because they may fall apart, it means be careful with the peppers when straining because they may fall apart. I broke 2 out of 3 peppers because of my lack of direction following. I had to use the broken peppers and cut them in half, laying the filling on the top. Ingredients: [{"text": "4 green peppers"}, {"text": "3/4 cup diced onion"}, {"text": "2 garlic cloves, minced"}, {"text": "1 garlic clove, smashed"}, {"text": "Pam cooking spray"}, {"text": "15 ounces tomato sauce"}, {"text": "8 ounces shredded mozzarella cheese, divided in half"}, {"text": "1 cup chunky mild salsa"}, {"text": "1 1/2 cups hot cooked brown rice (1 cup uncooked rice)"}, {"text": "2 1/4 cups water"}, {"text": "2 teaspoons butter"}] Instructions: Preheat oven at 350 degrees. Bring 1 cup of rice, 2 &frac14; cups of water, and teaspoons butter to a boil. Lower to med-high flame, and cook for 18 minutes with lid on, stirring occasionally. In the meantime, wash peppers. Cut a half an inch around the stem of the peppers. Remove the seeds and white pithy insides. Bring a large pot of water to a boil with added smashed garlic. Add green peppers (make sure that the water flows into the peppers so that they sink) When the water comes to a boil again, simmer for 12 minutes. When finished simmering, drain them very carefully, trying to not break them apart. Heat saute pan with Pam sprayed evenly on bottom for 30 seconds. Add onions and garlic and cook on medium-high for 3 minutes S. Stir in the tomato sauce, cooked rice, 4 ounces of shredded mozzarella cheese and 1 cup Salsa. Remove from the heat and mix together. Spray a cookie sheet (or any large pan with sides) with Pam and place the peppers in the pan. Fill the peppers with the mixture. Bake at 350&deg; for 30 minutes Top the peppers with the remaining mozzarella cheese and continue baking for 3 minutes.

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Recipe: Black Eyed Pea Salsa Description: Did you know you absolutely HAVE to eat black eyed peas on New Year’s Day or you’ll be doomed to a whole year of not only bad luck and strife, but als Ingredients: [{"text": "FOR THE DRESSING:"}, {"text": "1/2 c. Olive Oil"}, {"text": "1/3 c. White Wine (or Regular) Vinegar"}, {"text": "2 tbsp. (to 3 Tablespoons) Sugar"}, {"text": "1 tsp. Celery Seed"}, {"text": "1/2 tsp. Dry Mustard"}, {"text": "1/2 tsp. Salt"}, {"text": "Freshly Ground Pepper, to taste"}, {"text": "_____"}, {"text": "VEGGIES:"}, {"text": "3 stalks Celery Finely Chopped"}, {"text": "3 stalks Green Onions, Sliced"}, {"text": "1 whole Red Bell Pepper, chopped"}, {"text": "1 whole Cucumber, Peeled, Seeded, And Chopped"}, {"text": "1 whole Jalapeno (optional), Seeded And Chopped"}, {"text": "1 c. (or More If Desired) Chopped Cilantro"}, {"text": "2 cans Black-eyed Peas, Drained"}] Instructions: None

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Recipe: Butter-Basted Turkey and Gravy Description: None Ingredients: [{"text": "One 14-to-16-pound turkey, innards for stuffing, neck reserved for gravy"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "Stuffing, optional"}, {"text": "2 sticks (16 tablespoons) unsalted butter, melted"}, {"text": "6 large cloves garlic"}, {"text": "2 medium carrots, sliced"}, {"text": "3 medium yellow onions, sliced"}, {"text": "8 cups low-sodium chicken stock"}, {"text": "1/2 cup dry sherry"}, {"text": "2 tablespoons Dijon mustard"}, {"text": "1 tablespoon red wine vinegar"}, {"text": "Kosher salt and freshly ground black pepper"}] Instructions: Preheat the oven to 500 degrees F. Stuff the turkey: Place the turkey on a flat surface, season with salt and pepper on the inside and out and stuff the cavity with stuffing if using. Tie the legs closed with a strong piece of kitchen twine or string by wrapping them around and around the drumsticks and pulling them closed like you're tying a shoe. Prepare the turkey: Soak 1 large double-layered piece of cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breast meat with the cheesecloth to keep it moist for the first part of cooking, tucking it into the natural crevices of the bird to keep it in place. Arrange the garlic, carrots and onions in the bottom of a roasting pan and arrange the turkey on the roasting pan right above them. Place the pan in the center of the oven and roast for 20 minutes. Lower the oven to 350 degrees F and count about 12 minutes per pound of the turkey weight. After about 2 hours, take the turkey out, gently remove the cheesecloth from the top of the breasts, baste the turkey with any pan juices, rotate the pan halfway and return to the oven. Place the turkey neck and the chicken stock in a medium pot and simmer gently on the stove as the turkey finishes cooking. Reduce the stock by about half. How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 160 to 165 degrees F when tested with a thermometer. The thigh juices should also be clear, not pink. When done, remove the bird from the oven, transfer to a flat surface and allow it to rest, breast side down, for 30 minutes. Why rest the turkey breast side down after cooking it breast side up? So the juices flow back through the meat as it sits. Make the gravy: Place the roasting pan over the burners of the stove, whisk in the sherry and mustard to the pan and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off the bottom of the pan as the sherry reduces almost completely. Strain the neck out from the stock and add the stock to the roasting pan. Simmer over medium heat, 3 to 5 minutes. Reduce further until the mixture starts to thicken. Puree half of the gravy (with the cooked vegetables) in a blender until smooth, and then stir back into the gravy. The vegetables are a natural thickener that is healthier and lighter than the classic cornstarch or flour! Stir in the vinegar. Taste for seasoning. Carve the turkey and serve with the gravy.

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Recipe: Healthy Baked Oatmeal Description: This delicious and healthy version of baked oatmeal can either have mashed bananas or apple sauce which naturally sweeten it. It has the consistency of a giant soft chewy oatmeal cookie bar! Ingredients: [{"text": "3 cups rolled oats"}, {"text": "2 eggs (beaten)"}, {"text": "1/4 cup oil"}, {"text": "1 cup vanilla-flavored soymilk"}, {"text": "1/4 cup brown sugar"}, {"text": "1/2 cup applesauce (or 1 mashed banana)"}, {"text": "1 teaspoon cinnamon"}, {"text": "1 teaspoon baking powder"}, {"text": "1 teaspoon vanilla extract"}] Instructions: Mix together oil, sugar and eggs. Add rest of the ingredients and thoroughly mix together. Bake at 350 degrees for 25 minutes in a greased glass 9 x 12 pan Serve warm and it is delicious topped with milk and bananas or with yogurt, berries, and other fruit.

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Recipe: Peach Blackberry Cobbler - The Seasoned Mom Description: A rustic and easy peach blackberry cobbler is the perfect dessert to take advantage of fresh summer fruit. Just add a scoop of ice cream! Ingredients: [{"text": "3 cups sliced fresh peaches ((or frozen peaches, thawed))"}, {"text": "2 cups fresh blackberries"}, {"text": "1 \u00bd cups granulated sugar, (divided)"}, {"text": "1 \u00bc cups all-purpose flour, (divided)"}, {"text": "\u00bd teaspoon almond extract"}, {"text": "\u00bc cup finely ground yellow or white cornmeal ((or sub with extra all-purpose flour))"}, {"text": "1 \u00bd teaspoons baking powder"}, {"text": "\u00be teaspoon kosher salt"}, {"text": "6 tablespoons cold salted butter, (cubed)"}, {"text": "\u00bd cup chilled heavy whipping cream"}, {"text": "Coarse sparkling sugar or turbinado sugar, (for topping)"}, {"text": "Optional, for serving: whipped cream or vanilla ice cream"}] Instructions: Preheat oven to 350&deg;F. Grease a 10-inch cast iron skillet, or another 2-quart baking dish (such as an 11 x 7-inch pan or a deep 8-inch or 9-inch square pan) with nonstick cooking spray. Add peaches and blackberries to the prepared dish. Sprinkle with 1 cup of the granulated sugar, &frac14; cup of the flour, and the almond extract. Toss gently to combine. In a medium bowl, whisk together the remaining &frac12; cup of sugar, remaining 1 cup of flour, cornmeal, baking powder, and salt. Use a fork or pastry blender to cut in the butter until the mixture resembles coarse crumbs. Add the cream; stir gently just until the dough comes together. Drop the dough by heaping tablespoonfuls evenly over the fruit mixture. Sprinkle with the sparkling sugar. Bake until the topping is browned and the filling is hot and bubbly, about 45-55 minutes. Cover the dish loosely with foil as it&rsquo;s baking if you notice that the top is browning too quickly. Let the cobbler cool for at least 10 minutes before serving.

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Recipe: Nana's Beef Tips with Noodles Description: I made this for supper one night and my grandson really enjoyed it. Whenever he comes over now he request me to cook this for him. He's a picky eater so I am happy to make something that he really likes. Ingredients: [{"text": "3-4 tablespoon(s) olive oil or vegetable oil"}, {"text": "1 teaspoon(s) lawry's seasoning salt"}, {"text": "1/4-1/3 cup(s) all purpose flour, to coat"}, {"text": "1 package(s) stew meat, about 1 1/2 - 2 lbs"}, {"text": "- water to cover, reserve broth"}, {"text": "1 package(s) egg noodles, extra wide cooked per directions on pkg"}, {"text": "BEEF GRAVY"}, {"text": "- reserved beef broth from cooked stew meat"}, {"text": "1 can(s) beef broth"}, {"text": "- water, as needed"}, {"text": "2 tablespoon(s) butter"}, {"text": "2 tablespoon(s) all purpose flour"}, {"text": "1/8-1/4 teaspoon(s) lawry's season salt, to taste"}, {"text": "1/4 teaspoon(s) black pepper, coarse ground"}, {"text": "1/8 teaspoon(s) paprika"}] Instructions: Sprinkle stew meat with season salt; coat with flour. Heat oil in large saucepan. Brown stew meat on all sides in hot oil. Add water (3-4 cups) and bring to a boil. Boil on medium/high heat for about 45 minutes. Add water as needed. Cover and let stand while preparing noodles per package directions. Remove stew meat and broth and place in bowl. GRAVY: In the saucepan that the meat was cooked in melt butter then add flour. Stir together about 2-3 minutes until browned. Add season salt and black pepper. Add stew meat with broth and canned beef broth to flour mixture in saucepan. Simmer until thickened, stirring occasionally. Add paprika. Serve over cooked noodles, rice or mashed potatoes.

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Recipe: Honey-Mustard Brats Description: Our honey mustard glaze gives every bite of these brats a sweet and punchy flavor. Everyone who tries them agrees they're delicious. &mdash;Lily Julow, Lawrenceville, Georgia Ingredients: [{"text": "1/4 cup Dijon mustard"}, {"text": "1/4 cup honey"}, {"text": "2 tablespoons mayonnaise"}, {"text": "1 teaspoon steak sauce"}, {"text": "4 uncooked bratwurst links"}, {"text": "4 brat buns, split"}] Instructions: In a small bowl, mix mustard, honey, mayonnaise and steak sauce. Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160&deg;, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns.

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Recipe: Grilled Shrimp With Portabellas Description: Make and share this Grilled Shrimp With Portabellas recipe from Food.com. Ingredients: [{"text": "1 lb large shrimp, shelled and deveined"}, {"text": "4 portabella mushroom caps (1 pound)"}, {"text": "5 tablespoons olive oil, divided"}, {"text": "2 tablespoons lemon juice"}, {"text": "1/4 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}, {"text": "1/2 cup grape tomatoes or 1/2 cup cherry tomatoes, halved"}, {"text": "1/2 cup basil leaves, sliced (or 1 tablespoon dried basil)"}] Instructions: Soak wooden skewers in water for at least 30 minutes. Prepare grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portabellas with 2 tablespoons olive oil. In a small bowl whisk together the remaining oil (3 tablespoons) with lemon juice, salt and pepper. Add tomatoes and basil to dressing and set aside. Place portabellas and shrimp onto grill (or on broiler rack) and grill until shrimp is cooked, turning once ( 3-5 minutes). Remove shrimp from skewers and add to dressing. Continue cooking portabellas until softened (3-5 minutes longer). Place portabellas, smooth side down, on serving plates (or platter) and spoon shrimp/tomato mixture onto caps. Garnish with basil, if desired.

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Recipe: Bruschettas with Sauteed Chard Description: None Ingredients: [{"text": "Kosher salt and freshly ground black pepper"}, {"text": "3 pounds fresh green or rainbow chard (4 bunches)"}, {"text": "Good olive oil"}, {"text": "2 large garlic cloves, thinly sliced"}, {"text": "1 round country bread, halved and sliced crosswise 1/2-inch thick"}, {"text": "1 garlic clove, cut in half"}, {"text": "1 lemon"}, {"text": "Freshly grated Parmesan cheese"}, {"text": "Fleur de sel, for serving"}] Instructions: Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid. Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs. Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.

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Recipe: Spinach Pie Description: Make and share this Spinach Pie recipe from Food.com. Ingredients: [{"text": "15 ounces part-skim ricotta cheese"}, {"text": "2 tablespoons grated parmesan cheese"}, {"text": "1 (10 ounce) box frozen chopped spinach, thawed/drained"}, {"text": "2 eggs"}, {"text": "1 cup sliced scallion"}, {"text": "1/2 cup crumbled feta cheese"}, {"text": "1 tablespoon lemon juice"}, {"text": "2 teaspoons dried dill"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon black pepper"}, {"text": "1/4 teaspoon ground nutmeg"}, {"text": "4 sheets phyllo dough"}, {"text": "2 tablespoons olive oil"}, {"text": "1/4 cup dry breadcrumbs, divided"}] Instructions: Heat oven to 375 degrees. Coat a 9 inch pie dish with cooking spray. In a bowl combine all ingredients except for the phyllo dough, oil and breadcrumbs. Place 1 sheet of phyllo dough in the pie dish. Brush with oil and sprinkle with 1 Tbs breadcrumbs. Repeat with phyllo, oil and breadcrumbs until all are used. Place spinach mixture into pie dish. Fold the edges of phyllo dough over to seal. Cut 4 steam vents in top of dish. Cover and bake for 45 minutes.

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Recipe: Southwestern Black-Eyed Peas Description: We love black-eyed peas around our house... My 4 year old son could eat these all day long... I decided that I wanted to try a new recipe and went digging.... I came across this one and wanted to share it with you.... Ingredients: [{"text": "2 cups water"}, {"text": "3/4 cup dried black-eyed peas (6 oz)"}, {"text": "1 tablespoon vegetable oil"}, {"text": "1 cup okra, sliced"}, {"text": "1 small onion, chopped (1/4 cup)"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon red pepper sauce"}, {"text": "2 garlic cloves, crushed"}, {"text": "1 tablespoon fresh cilantro, chopped"}, {"text": "1 small tomatoes, seeded and chopped"}] Instructions: Heat water and peas to boiling in 2 quart saucepan. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender. Drain peas. Heat oil in same saucepan over medium heat. Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender. Stir in cilantro, tomato and beans. Cook, stirring occasionally, until hot.

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