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Recipe: Baked Lemon Pepper Flounder Description: you can also use tilapia instead of flounder. Also,try it with chicken. Ingredients: [{"text": "4 slice(s) flounder or tilapia"}, {"text": "- lemon pepper"}, {"text": "- pam butter flavored spray"}] Instructions: Thaw flounder. Preheat oven to 500 degrees. Cover baking sheet with foil. Spray with Pam, then sprinkle foil with lemon pepper. Place flounder pieces on pan, then spray top with Pam. Sprinkle top of fish with lemom pepper. Bake for 5-10 minutes until flounder is flaky when tested with fork. Note: thicker pieces of fish may take a bit longer, so check every 2 to 3 minutes.

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Recipe: Aunt Emma's Basic Cream Pie Description: My Aunt used this recipe for every cream pie she made when she had the resturant and it is now the one I use when we want chocolate, bananna,butterscotch or coconut pie. Ingredients: [{"text": "3/4 cup(s) sugar"}, {"text": "2 tablespoon(s) corn starch"}, {"text": "1 tablespoon(s) flour"}, {"text": "3 - egg yokes"}, {"text": "3 cup(s) milk"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "1 tablespoon(s) butter"}, {"text": "1 - bottom crust for 8 or 9 \" pie your recipe--baked and cooled"}] Instructions: Set aside the egg whites to make merangue using the recipe NO fAIL MERANGUE, or you can use your own recipe. Mix together the sugar, corn starch, flour and egg yokes. Add the milk and cook together until thickened. Add vanilla and butter. When finished thickening you can add either of the following coconut, chocolate, peanut butter or your choice. If you wanat to add fruit let the pudding cool then add banana's, or fruit of your choice. If you want to be a little more daring add 1 tsp instant coffee and about 1/2 cup chopped nuts for Coffee Nut Pie To be really different, make a regular cream pie and cover with a cherry pie filling. This cream filling is very creamy and has an excellent flavor. I hope you enjoy it as much as I do.

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Recipe: Fresh Broccoli Cream Soup Description: This fresh,creamy broccoli soup is one of our family's favorites. It is surprisingly light and full of flavor! Ingredients: [{"text": "4 cup(s) chopped fresh broccoli florets"}, {"text": "1 cup(s) chopped celery"}, {"text": "1 cup(s) chopped carrots"}, {"text": "1/2 - onion, chopped"}, {"text": "6 tablespoon(s) unsalted butter"}, {"text": "6 tablespoon(s) all purpose flour"}, {"text": "3 cup(s) vegetable broth"}, {"text": "2 cup(s) whole milk"}, {"text": "1 teaspoon(s) dry parsley (or 1 tbsp fresh chopped)"}, {"text": "1/2 teaspoon(s) onion powder"}, {"text": "1/2 teaspoon(s) garlic powder"}, {"text": "1 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) pepper"}] Instructions: Boil 2 cups of water in a pot. Add the broccoli, carrots, and celery. Cook 3-5 minutes, then drain and set aside. In the same pot, saute the onion in butter until tender. Whisk in flour to form a paste. Gradually add in the milk and broth, whisking to combine. Bring to a boil, stirring for 1 minute. Add the vegetables and remaining ingredients. Reduce heat and simmer, covered, 20-30 minutes until the vegetables are tender. Serve the soup with shredded cheddar cheese and crackers or bread.

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Recipe: Pressure Cooker Vegetable Stock Description: Half of my extended family are vegetarian and many soups and sauces call for vegetable stock... and shop bought is a) unavailable here and b) stock cubes seem full of salt and preservatives. I make my own vegetable stock and freeze it so that I have plenty on hand when making vegetarian soups, lasagnes etc. I use small handfuls of fresh herbs, throw in what you have to hand and don't be afraid to be generous with the amounts. If you have veggies that need using up like cauliflower, green beans, broccoli etc throw them in too for the extra flavour. Yield depends on the capacity of your pressure cooker. ZWT REGION: The Netherlands. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "4 medium onions (diced)"}, {"text": "5 celery ribs (diced)"}, {"text": "3 garlic cloves (minced)"}, {"text": "3 large carrots (diced)"}, {"text": "6 sprigs rosemary"}, {"text": "10 sprigs thyme"}, {"text": "1 teaspoon salt"}, {"text": "fresh ground pepper"}, {"text": "20 peppercorns"}, {"text": "2 cups cauliflower (diced) (optional)"}, {"text": "2 cups green beans (sliced) (optional)"}] Instructions: Saute the garlic, onions and celery gently in the olive oil in the bottom of the pressure cooker. Add all the rest of the ingredients and fill with water until it it 3/4 full. It's important not to fill your pressure cooker more than 3/4 full for safe cooking. Seal,Bring up to pressure and cook for 40 minutes. Turn off the heat and let the pressure drop naturally. Strain the liquid though a sieve into a large pot, press as much liquid out of the vegetables as you can, discard the vegetables. Once cool freeze the liquid for use in vegetarian soups, sauces, lasagne etc.

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Recipe: Honey Chicken Description: One of my families favorite chicken recipes. Don't use chicken with bone in doesn't come out the same. Ingredients: [{"text": "4 large boneless skinless chicken breasts"}, {"text": "1/2 cup(s) butter, melted"}, {"text": "1 cup(s) bisquick"}, {"text": "2 tablespoon(s) paprika"}, {"text": "1 pinch(es) salt and pepper"}, {"text": "1/4 cup(s) honey"}, {"text": "1/4 cup(s) lemon juice"}] Instructions: Mix bisquick, paprika, salt and pepper together and dredge chicken breasts in it. Place on baking pan and sprinkle with 1/4 cup of the melted butter. Saving the other 1/4 cup. Place in oven and bake for 30 minutes at 350 degrees Mix 1/4 cup of melted butter, lemon juice and honey together and pour over baked chicken. Bake for an additional 30 minutes basting with honey sauce every 10 minutes.

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Recipe: Cheat's Moussaka Description: Make and share this Cheat's Moussaka recipe from Food.com. Ingredients: [{"text": "400 g potatoes"}, {"text": "1 tablespoon oil"}, {"text": "1 onion"}, {"text": "500 g ground beef"}, {"text": "400 g tomatoes"}, {"text": "3 tablespoons ketchup"}, {"text": "1 teaspoon oregano"}, {"text": "1 teaspoon cinnamon"}, {"text": "1 lamb stock cube"}, {"text": "1 aubergine"}, {"text": "4 teaspoons cornflour"}, {"text": "400 g yoghurt"}, {"text": "2 eggs"}, {"text": "25 g parmesan cheese"}, {"text": "mixed salad green"}] Instructions: Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain, slice, and keep warm. Heat the oil in a pan and gently fry the onion, stirring often. Add the mince, stirring to break up the clumps, until browned. Add the tomatoes, tomato ketchup, oregano, and cinnamon, then crumble in the stock cube. Cover and simmer for 10 minutes. Add the aubergine, cover, and simmer for 5 minutes. Mix 2 level tsp cornflour with 1tbsp water and stir inches Heat until thickened. Put in an ovenproof dish. Cover with the potatoes. Stir the rest of the cornflour into the yoghurts, add the eggs and lightly beat to evenly mix. Season, pour on top of the potato, and sprinkle with Parmesan. Bake for 20 minutes until the topping is just set and golden. Serve with salad.

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Recipe: Deep Dish Cheddar Chicken Description: A wonderful potluck dish that I found originally in a TV guide insert for a Kraft TV event, many many years ago. Wonderful. I often add sage, as I like that flavor, but it's good without t, and will get great reviews from all who try it. I use breasts for this, but I'm sure any chicken would work well. Ingredients: [{"text": "1/2 cup onion, chopped"}, {"text": "1/4 cup butter"}, {"text": "1/4 cup flour"}, {"text": "1/4 teaspoon salt"}, {"text": "1 dash pepper"}, {"text": "1 1/2 cups milk"}, {"text": "4 cups cooked chicken, chopped"}, {"text": "8 ounces cheddar cheese, grated"}, {"text": "10 ounces frozen broccoli, cooked and drained"}, {"text": "8 ounces Pillsbury Refrigerated Crescent Dinner Rolls"}] Instructions: Saute onion in 1/4 cup butter. Blend in flour and seasonings. Gradually add milk, stirring constantly until thickened. Add chicken, cheese, and broccoli; mix well; and spoon into 13x9 baking dish. Separate rolls into 1 large (long) and 2 small rectangles; firmly press perforations to seal. Cut large rectangle into 4 strips lengthwise. Place on top of casserole. Cut small rectangles into 8 strips crosswise (4 each). Create a lattice pattern by weaving the short pieces over and under the long pieces. Brush with melted butter. Bake at 350 degrees for 35 minutes.

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Recipe: Green Beans and Radish Salad with Tarragon Pesto Description: Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia Ingredients: [{"text": "1-1/2 pounds fresh green beans, trimmed"}, {"text": "2 cups thinly sliced radishes"}, {"text": "1/2 cup pecan or walnut pieces, toasted"}, {"text": "1/4 cup tarragon leaves"}, {"text": "3 tablespoons grated Parmesan cheese"}, {"text": "1/2 garlic clove"}, {"text": "1/4 teaspoon coarse sea salt or kosher salt"}, {"text": "1/8 teaspoon crushed red pepper flakes"}, {"text": "1-1/2 teaspoons white wine vinegar"}, {"text": "1/4 cup olive oil"}] Instructions: In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

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Recipe: O'charley's Yeast Rolls Description: O'Charley's Famous Yeast Rolls recipe. This is not a recipe of my own. This was a recipe posted on another site. I have not tried it yet, but I thought I would share it. Ingredients: [{"text": "1 cup whole milk"}, {"text": "1/2 ounce dry yeast"}, {"text": "1/2 cup butter, melted"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 cup sugar"}, {"text": "2 eggs"}, {"text": "4 1/2-5 cups flour"}] Instructions: Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast. Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.) Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.) Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls.

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Recipe: Buca Di Beppo marinara sauce Description: I found this recipe a while ago when searching for a basic marinara sauce for my spaghetti. this tastes amazingly close to the sauce at buca di beppo. i hope you enjoy it as much as me and my family do! Ingredients: [{"text": "1/4 cup(s) olive oil"}, {"text": "1 - red onion, chopped"}, {"text": "6 - garlic cloves, sliced"}, {"text": "2 can(s) crushed tomatoes (preferably san marzano)"}, {"text": "- salt"}, {"text": "6 - fresh basil leaves, sliced"}] Instructions: heat the olive oil in a large saucepan. add onion and garlic to the saucepan. cook 8-10 minutes, or until golden brown. add tomatoes and salt. bring to a bubble, cover, lower the heat to a simmer, and cook for 30 minutes. remove from heat and add the fresh basil. enjoy!

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Recipe: Yellow Cupcakes with Cream Cheese Frosting Description: Any party will be improved by these moist cupcakes with a mound of classic cream cheese frosting. Ingredients: [{"text": "1 1/2 cups all-purpose flour"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1/4 teaspoon fine salt"}, {"text": "2 large eggs, at room temperature"}, {"text": "2/3 cup sugar"}, {"text": "1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly"}, {"text": "2 teaspoons pure vanilla extract"}, {"text": "1/2 cup milk"}, {"text": "8 ounces cream cheese, at room temperature"}, {"text": "1 stick (8 tablespoons) unsalted butter, at room temperature"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1 teaspoon lemon juice"}, {"text": "4 cups confectioners' sugar"}, {"text": "Colored sprinkles, for serving"}] Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat together the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake). Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely. For the frosting: Using an electric mixer, beat together the cream cheese and butter on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined. Spread or pipe onto the tops of the cupcakes. Top with sprinkles.

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Recipe: Chunky Chicken Dip Description: Make and share this Chunky Chicken Dip recipe from Food.com. Ingredients: [{"text": "10 ounces shredded chicken"}, {"text": "8 ounces friendship sour cream"}, {"text": "1 cup chunky salsa"}, {"text": "2 cups shredded Mexican blend cheese"}, {"text": "2 tablespoons taco seasoning"}] Instructions: Combine the ingredients in a mixing bowl then pour the mixture into a 9 inch pie plate sprayed with non-stick cooking spray and place in a 375º oven for 15-20 minutes or until bubbly. Serve with pita chips or tortilla chips.

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Recipe: Barley-Flour/Mayonnaise Drop Biscuits Description: With barley's exceedingly low glycemic index, this is a way for diabetics to still enjoy an all-time breakfast favorite: biscuits! Ingredients: [{"text": "1 cup(s) barley flour"}, {"text": "0.25 teaspoon(s) salt"}, {"text": "2 teaspoon(s) baking powder"}, {"text": "0.5 cup(s) milk"}, {"text": "3 tablespoon(s) mayonnaise"}, {"text": "I PREFER CANOLA OIL MAYONNAISE DUE TO IT'S OMEGA-3 CONTENT AND NEUTRAL FLAVOR (UNLIKE OLIVE OIL)"}] Instructions: Preheat the oven to 400 degrees. Sift the barley flour, salt, and baking powder into a bowl With a fork mix the mayonnaise and the milk together in a separate bowl. Pour the liquid ingredients into the dry, and mix together with a fork just enough to moisten. Drop scant 1/4 cup-fulls of dough onto greased baking sheet, or into greased muffin tins. (Yields 5-6 biscuits) Bake 12 minutes for a soft texture or up to 15 minutes for a crunchier texture (either way these will not be "flaky")

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Recipe: Shiitake Fried Rice Description: Make and share this Shiitake Fried Rice recipe from Food.com. Ingredients: [{"text": "1 teaspoon olive oil"}, {"text": "1 tablespoon olive oil"}, {"text": "2 eggs, lightly beaten"}, {"text": "1 small onion, chopped"}, {"text": "2 carrots, halved lengthwise and thinly sliced diagonally"}, {"text": "10 ounces shiitake mushrooms, stemmed, caps thinly sliced"}, {"text": "1 garlic clove, minced"}, {"text": "1 teaspoon minced fresh ginger"}, {"text": "6 ounces snow peas, strings removed and halved crosswise"}, {"text": "2 cups cooked basmati rice"}, {"text": "2 -3 tablespoons soy sauce"}, {"text": "2 tablespoons rice vinegar"}] Instructions: In a large nonstick skillet over medium heat, warm 1 teaspoon oil. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice. Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes. Add mushrooms; cook, stirring until tender, 2 to 5 minutes. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes. Add rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg.

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Recipe: Revani Description: Make and share this Revani recipe from Food.com. Ingredients: [{"text": "2 1/2 cups granulated sugar"}, {"text": "3 cups cold water"}, {"text": "1 small cinnamon stick"}, {"text": "3 whole cloves"}, {"text": "1 orange, rind of"}, {"text": "1/2 lb sweet butter"}, {"text": "6 eggs, room temperature"}, {"text": "1 cup all-purpose flour"}, {"text": "1 cup fine semolina"}, {"text": "3 teaspoons baking powder"}, {"text": "1 cup almonds, diced"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 tablespoons brandy"}] Instructions: syrup: Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool. batter: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the battera last whirl on high speed for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond. shapes. Spoon the cooled syrup over the entire cake and cool.

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Recipe: Armenian Roast Beef Sandwiches Description: Make and share this Armenian Roast Beef Sandwiches recipe from Food.com. Ingredients: [{"text": "2 lavash bread (14 inch)"}, {"text": "1 (8 ounce) package cream cheese, softened"}, {"text": "2 tablespoons prepared horseradish"}, {"text": "salt and pepper"}, {"text": "2 tablespoons milk"}, {"text": "2/3-1 lb roast beef, thinly sliced"}, {"text": "30 spinach leaves or 2 cups alfalfa sprouts (or some of each)"}, {"text": "4 medium tomatoes, thinly sliced"}] Instructions: To soften cracker bread, hold the round of lavosh under a spray of cold water for 10 to 15 seconds per side. Sandwich between damp tea towels for about 1 hour until soft and pliable. Meanwhile, beat cream cheese in a bowl until light and stir in the horseradish, salt and pepper and the milk. Spread ½ of the cream cheese on one of the softened lavosh. Arrange 1/2 the spinach and/or sprouts on the cream cheese. Cover with 1/2 of the roast beef, then with ½ of the tomato slices. Roll up jellyroll style. Repeat with the second lavosh. Wrap in plastic wrap and refrigerate until serving. May be made a day ahead. Cut with a serrated knife into 12 thick slices.

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Recipe: Chinese Almond Cookies Description: Looking for a recipe for chinese almond cookies and found one to adopt. Love these simple cookies! Ingredients: [{"text": "2 3/4 cup(s) flour, shifted"}, {"text": "1/2 teaspoon(s) soda"}, {"text": "1 cup(s) butter"}, {"text": "1 teaspoon(s) almond extract"}, {"text": "1 cup(s) sugar"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 - egg"}, {"text": "1/3 cup(s) whole almonds"}] Instructions: Sift flour, sugar, soda and salt together into a bowl. Cut in butter until mix resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake at 325 degrees for 15 to 18 minutes. Cool on rack.

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Recipe: Shaker Style Grilled Chicken Thighs Description: I don't know if the Shakers here in Kentucky had a bbq grill, but the marinade came from a Shaker cookbook from the library. I chose to grill my chickie. It's definitely a great way to prepare chicken instead of barbecue sauce. Ingredients: [{"text": "1/2 cup cider vinegar"}, {"text": "1/4 cup oil"}, {"text": "3/4 teaspoon kosher salt"}, {"text": "1/4 cup shallot (sub in a sweet onion if no shallots)"}, {"text": "2 garlic cloves, chopped"}, {"text": "2 lbs skinless chicken thighs, trimmed of fat"}] Instructions: Whisk together vinegar, oil, and salt. Stir in garlic and shallots. Place chicken pieces in a zip top bag and pour in marinade. Refrigerate for at least 20 minutes to 3 hours. Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done. Let rest briefly before serving.

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Recipe: Asian Chicken Salad Description: Packed with healthy goodness, this delicious salad is an amazing dish to enjoy throughout the year... it's sure to become your favorite! Ingredients: [{"text": "DRESSING"}, {"text": "1 tablespoon(s) sesame oil"}, {"text": "1/2 teaspoon(s) red pepper flakes"}, {"text": "2 tablespoon(s) honey"}, {"text": "1 tablespoon(s) hoisin sauce"}, {"text": "1 tablespoon(s) rice vinegar"}, {"text": "1 tablespoon(s) ponzu sauce"}, {"text": "SALAD"}, {"text": "2 tablespoon(s) sesame seeds, toasted"}, {"text": "3 cup(s) iceberg lettuce, chopped"}, {"text": "3/4 cup(s) red cabbage, sliced"}, {"text": "3/4 cup(s) green cabbage, sliced"}, {"text": "1/2 cup(s) red peppers, sliced"}, {"text": "1/2 cup(s) yellow peppers, sliced"}, {"text": "1/2 cup(s) carrots, sliced"}, {"text": "1/2 cup(s) celery, sliced"}, {"text": "2 large green onions, thinly sliced"}, {"text": "2 tablespoon(s) pickled ginger, finely chopped"}, {"text": "2 large chicken breasts, grilled and cubed into bite size pieces"}, {"text": "1/2 cup(s) roasted cashews"}, {"text": "3 large mandarin oranges, segmented"}, {"text": "1 tablespoon(s) chopped cilantro"}, {"text": "1 handful crispy chow mein noodles, for garnish"}] Instructions: In a small bowl, infuse oil by combining sesame oil with red pepper flakes; whisk and let it sit for 1 ½ to 2 hours. Later, place a fine sieve over a mixing bowl and pour in the oil mixture; discard red pepper flakes. Add honey, hoisin, rice vinegar and ponzu; whisk until blended and set aside. To assemble the salad, combine iceberg lettuce, green & red cabbage, red & yellow peppers, carrots, celery, green onions and pickled ginger; toss gently. Add grilled chicken, toasted sesame seeds, cashews and mandarin segments. Toss again before adding chopped cilantro; toss. Pour on the salad dressing and toss until ingredients are well coated. Plate salad and sprinkle with crispy chow mein noodles. Make 2 large servings To cook chicken in the oven… Preheat oven at 400ºF. Line a baking dish with foil and lightly spray with cooking oil. Place chicken breasts and drizzle olive oil over; season with pepper, salt, dried basil and garlic salt. Cook until no longer pink and the internal temperature reach 165ºF, about 22 to 25 minutes. Remove from the heat and let it rest 5 minutes before slicing. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=mNvclAJh9xU

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Recipe: Chicken Caesar Pasta Salad Description: A pasta salad with grilled chicken and crispy parmesan croutons in a tasty caesar dressing! Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1 small clove garlic, grated"}, {"text": "2 cups bread, cut into 1/2 inch cubes (gluten-free for gluten-free)"}, {"text": "2 tablespoons parmigiano reggiano (parmesan), grated"}, {"text": "salt and pepper to taste"}, {"text": "1 pound boneless and skinless chicken breasts or thighs, pounded thin"}, {"text": "salt and pepper to taste"}, {"text": "1/4 cup mayonnaise (or sour cream or plain yogurt)"}, {"text": "2 tablespoons buttermilk or milk"}, {"text": "1 clove garlic, grated"}, {"text": "1 anchovy fillet, chopped (or 1/2 teaspoon anchovy paste)"}, {"text": "1 tablespoon lemon juice (or white wine vinegar)"}, {"text": "1/2 teaspoon Worcestershire sauce"}, {"text": "1/2 teaspoon Dijon mustard"}, {"text": "2 tablespoons parmigiano reggiano (parmesan), grated"}, {"text": "salt and pepper to taste"}, {"text": "8 ounces pasta"}, {"text": "6 cups romaine lettuce, sliced"}, {"text": "1/4 cup parmigiano reggiano (parmesan cheese), grated or shredded or shaved"}] Instructions: Mix the oil and garlic and let sit for a while before straining the garlic from the oil. Toss the bread in the garlic oil, parmesan, salt and pepper, arrange in a single layer on a baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about 10-15 minutes, mixing half way through. Season the chicken with salt and pepper to taste, grill over medium-high heat until the chicken is cooked through, about 4-6 minutes per side, before setting aside to rest 5 minutes and then slice it into bite sized pieces. Mix everything well. Cook the pasta as directed on the package, drain and rinse in cold water until it has cooled. Toss the pasta, lettuce, croutons, and chicken with the dressing and parmesan and enjoy!

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Recipe: Paris Buns Description: Not quite a scone, not quite a cake, Paris Buns are a sweet, bread-like cake. Best eaten fresh from the oven with a big mug of tea! Ingredients: [{"text": "8 ounces all-purpose flour"}, {"text": "1.5 teaspoons baking powder"}, {"text": "salt"}, {"text": "4 ounces unsalted butter"}, {"text": "4 ounces sugar"}, {"text": "1 egg"}, {"text": "2 ounces milk"}, {"text": "0.5 teaspoons vanilla extract"}, {"text": "pearl sugar/coarse sugar for topping"}] Instructions: None

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Recipe: Chicken & Broccoli Ring Description: A tasty savory dish with healthy ingredients! Ingredients: [{"text": "1/2 cup(s) red bell pepper, chopped"}, {"text": "1 cup(s) fresh broccoli, chopped"}, {"text": "1 large can(s) chunk white chicken, shred with fork"}, {"text": "1 cup(s) shredded sharp cheddar cheese"}, {"text": "1 clove(s) garlic, pressed"}, {"text": "1/2 cup(s) mayonnaise"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "2 teaspoon(s) dill or all purpose dill mix"}, {"text": "2 package(s) (8 oz each) refrigerated crescent rolls"}] Instructions: Heat oven to 350 degrees Mix all ingredients with a spoon except crescent rolls. Separate crescent dough into triangles and arrange on a pizza pan or stone in a circle with points facing out and wide ends overlapping leaving a circle in the center. Use the back of a spoon or rolling pin to gently press down on overlapped dough. Spoon chicken mixture on wide edges and pull up points over filling and tucking slightly. Bake 25-30 min or until golden brown

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Recipe: Lemon Mousse Cake 2004 Description: A wonderfully delicate cake, filled and covered in a lemon mouse. I usually make this cake at least once during July cool and refreshing and sometimes at Christmas, makes for a great dessert after a heavy meal. This is Anna Olsen recipe from her program Sugar. There is chilling time of three to four hours before serving this cake, so the estimated cooking and prep. time is not exact. Ingredients: [{"text": "6 eggs"}, {"text": "1 cup sugar"}, {"text": "1 cup all-purpose flour"}, {"text": "1/4 teaspoon baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "1/2 cup unsalted butter, melted"}, {"text": "1/2 teaspoon vanilla"}, {"text": "2 tablespoons lemon juice"}, {"text": "1 lemon, zest of"}, {"text": "3 tablespoons sugar"}, {"text": "1 tablespoon lemon juice"}, {"text": "2 tablespoons water"}, {"text": "1 1/2 tablespoons gelatin powder"}, {"text": "1/2 cup lemon juice"}, {"text": "1 lemon, zest of"}, {"text": "1 cup whipping cream"}, {"text": "3 eggs"}, {"text": "5 1/2 tablespoons sugar"}] Instructions: Sponge. Preheat oven to 350°F Line the bottom of an 8-inch springform pan with parchment but do not grease pan. Warm eggs in their shells in a bowl of hot water for 2 to 3 minutes. In a mixer or with an electric beater, whip eggs with sugar over high speed for 15 minutes. Sift together flour, baking powder and salt. In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add flour mixture all at once. Let mix 30 seconds and add butter mixture all at once. Pour batter into pan and bake for 30-40 minutes, until cake springs back when you touch it. Syrup:. Heat sugar, lemon juice and water together until sugar is dissolved. Set aside. Mousse:. Soften gelatin in lemon juice with lemon zest added. Whip cream to soft peaks and chill. Warm eggs in their shells in warm water for 2 to 3 minutes. Whip eggs with sugar on high speed for 5 minutes. While eggs are whipping, melt gelatin mixture over low heat, stirring. When eggs have doubled in volume, fold in whipped cream by hand. With mixer on low speed, add gelatin mixture and blend for 10 seconds. To Assemble:. Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to 6 inches in diameter and slice into 2 horizontally. Place one disc inside the mold. Brush lightly with lemon syrup. Pour half of the mousse over the cake, letting it spill over the sides. Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup. Pour the rest of the mousse on top and spread evenly. Chill for 3 hours. Unmold cake.

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Recipe: Trader Vic's Caribbean Description: Make and share this Trader Vic's Caribbean recipe from Food.com. Ingredients: [{"text": "1 ounce orange juice"}, {"text": "1/2 ounce lemon juice"}, {"text": "1/4 ounce grenadine"}, {"text": "1/4 ounce Curacao"}, {"text": "3 ounces light rum"}, {"text": "3 ounces sparkling water"}] Instructions: Place in shake with cracked ice. Garnish with slice orange and pineapple decoration. Add a sprig of mint serve with long straw.

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Recipe: Giada De Laurentiis' Burgers à la Pizzaiola Description: If you like pizza, and you like burgers, you're sure to love this burger recipe from Giada De Laurentiis. Ingredients: [{"text": "3 clove garlic"}, {"text": "5 sun-dried tomatoes in oil"}, {"text": "c. packed fresh basil leaves"}, {"text": "3 tbsp. grated Parmesan cheese"}, {"text": "2 c. shredded mozzarella cheese"}, {"text": "1 tbsp. tomato paste"}, {"text": "1/2 tsp. crushed red pepper flakes"}, {"text": "1 1/4 tsp. kosher salt"}, {"text": "1/2 tsp. Freshly ground black pepper"}, {"text": "1 1/2 lb. ground beef"}, {"text": "1 c. mascarpone cheese"}, {"text": "c. chopped basil leaves"}, {"text": "3/4 tsp. kosher salt"}, {"text": "3/4 tsp. Freshly ground black pepper"}, {"text": "12 slice rustic sourdough bread"}, {"text": "2 tbsp. olive oil"}] Instructions: For the burgers, heat a grill pan over medium-high heat or heat a gas or charcoal grill. In a food processor, pulse together the garlic, sun-dried tomatoes, basil leaves, Parmesan, 3/4 cup of the mozzarella, the tomato paste, red pepper flakes, salt, and black pepper until blended. Transfer the mixture to a large bowl. Add the beef, and using a wooden spoon or clean hands, mix until combined. Form the mixture into 6 patties, each about 1/2-inch thick. Grill the burgers for 4 minutes. Flip the burgers and add the remaining 1 1/4 cups mozzarella to the tops of the burgers, about 3 tablespoons each. Continue to cook for another 4 minutes, until cooked through. Remove from the grill and allow to rest for 5 minutes. For the spread, in a medium bowl, combine the mascarpone cheese, basil, salt, and pepper until smooth. Brush the bread with the olive oil and grill until lightly toasted, about 1 minute. Spread one side of each bread slice with the mascarpone spread. Place the burgers on 6 slices of the grilled bread and top with the remaining bread slices, mascarpone side down.

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Recipe: Beef Tagine With Sweet Potatoes Description: From Food and Cooking of Spain, Africa and the Middle East. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix. Ingredients: [{"text": "1 1/2-2 lbs stewing beef, cubed"}, {"text": "2 tablespoons vegetable oil"}, {"text": "1 pinch turmeric"}, {"text": "1 onion, chopped"}, {"text": "1 fresh chili pepper, seeded and chopped"}, {"text": "1 1/2 teaspoons paprika"}, {"text": "1 pinch cayenne pepper"}, {"text": "1/2 teaspoon cumin"}, {"text": "1 lb sweet potato"}, {"text": "1 tablespoon chopped fresh parsley"}, {"text": "1 tablespoon chopped fresh cilantro"}, {"text": "1 tablespoon butter"}, {"text": "salt"}, {"text": "pepper"}] Instructions: Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently. cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid. preheat the oven to 350. add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat. cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist. meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring. transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain. stir the chopped herbs into the meat, adding a little extra water if the stew appears dry. arrange the potato slices over the meat and dot with butter. cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender. increase the oven temp to 400. remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden. serve at once.

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Recipe: Steak Frites Salad Description: Ree's steak frites salad is served with an easy hollandaise sauce, made in a blender rather than on the stovetop. It has all the ingredients of a classic hollandaise (bar the hot sauce!), is 100% foolproof and tastes just as good. Ingredients: [{"text": "2 pounds strip steak"}, {"text": "3 tablespoons olive oil"}, {"text": "1 teaspoon paprika"}, {"text": "1/2 teaspoon onion powder"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1/2 teaspoon ground cumin"}, {"text": "1/2 teaspoon brown sugar"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1 cup (2 sticks) salted butter"}, {"text": "3 large egg yolks"}, {"text": "Juice of 1/2 lemon"}, {"text": "Dash hot sauce"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "4 cups hearty salad greens"}, {"text": "3 tablespoons olive oil"}, {"text": "Juice of 1/2 lemon"}, {"text": "One 28-ounce bag frozen fries, cooked according to package instructions"}, {"text": "1/3 cup pickled onions (store-bought or homemade)"}] Instructions: For the steaks: Heat a cast-iron skillet or grill pan over medium-high heat. Lightly brush the steaks with 2 tablespoons of the olive oil. Combine the paprika, onion powder, garlic powder, cumin, brown sugar, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Season both sides of the steaks with the spice mix. Lightly oil the skillet with the remaining 1 tablespoon olive oil and add the steaks. Cook, flipping halfway through, until cooked to desired doneness, 4 to 5 minutes per side for medium rare. Remove the steaks to a board and allow them to rest for 8 to 10 minutes. For the blender hollandaise sauce: Put the butter in a small pan and place over medium heat until melted, hot and foaming. Meanwhile, add the egg yolks and lemon juice to a blender and blend for about 15 seconds until thoroughly combined. With the blender running, slowly drizzle in the melted butter and continue blending until the sauce thickens, for a few seconds more. Season with the hot sauce and salt and pepper to taste, then blitz for a few seconds to mix in the spices. For the salad: Arrange the greens on a platter. Combine the olive oil and lemon juice in a small pitcher and dress the greens with it. Next, slice the steak and arrange on the platter, followed by the fries. Drizzle some of the hollandaise over the top, serving the rest on the side. Garnish with the pickled onions.

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Recipe: Stuffed Baked Potato Description: Make and share this Stuffed Baked Potato recipe from Food.com. Ingredients: [{"text": "4 medium baking potatoes"}, {"text": "40 ounces frozen spinach, chopped"}, {"text": "36 ounces boneless skinless chicken breasts, grilled or baked and cubed"}, {"text": "4 tablespoons scallions"}, {"text": "6 ounces cheddar cheese"}, {"text": "salt"}, {"text": "garlic pepper"}, {"text": "nonfat plain yogurt"}] Instructions: Bake the potatoes at 425 degrees for 45 to 60 minutes, or microwave for about 8 minutes. let stand for 3 to 5 minutes. When the potatoes are done, scoop insides into a small bowl, reserving skin. Add the spinach, chicken, scallions, cheese, and seasonings. Mash. Fill the potato skins with the mixture and bake in the oven 10 minutes longer to blend the flavors.

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Recipe: Apple Pie Description: For the best apple pie, choose apple varieties that will not turn into mush as they bake. Combining varieties -- such as Northern Spies with Newtowns, or Granny Smiths with Braeburns -- enhances the flavor. Ingredients: [{"text": "2 1/4 c. unbleached unsifted all-purpose flour"}, {"text": "3/4 tsp. salt"}, {"text": "10 tbsp. unsalted butter"}, {"text": "1/2 c. vegetable shortening"}, {"text": "6 tbsp. very cold water"}, {"text": "2 tsp. apple-cider vinegar"}, {"text": "3/4 c. sugar"}, {"text": "1 tbsp. sugar"}, {"text": "1/2 tsp. ground cinnamon"}, {"text": "1/2 tsp. fresh-grated nutmeg"}, {"text": "2 tbsp. tapioca flour or cornstarch"}, {"text": "1/4 tsp. salt"}, {"text": "3 lb. apples"}, {"text": "1 tbsp. fresh lemon juice"}, {"text": "2 tbsp. unsalted butter"}] Instructions: <b>Prepare Pastry:</b> In the bowl of a food processor fitted with chopping blade, process flour and salt 5 seconds. Add butter and pulse 4 times. Divide shortening into 4 lumps and add to bowl. Pulse 4 times and scrape the bowl. In a liquid measure, combine the cold water with vinegar. With machine running, slowly add mixture in a steady steam through the feed tube. Keep pulsing until dough almost gathers together. There should be several large clumps of dough in the bowl. Remove the dough and gently press together. Divide dough into two pieces, one slightly larger than the other. Shape each piece of dough into a 6-inch disk, dust with flour, and wrap tightly in plastic wrap. Refrigerate at least 1 hour. When ready to bake, place one oven rack in lowest position and another in the center of the oven. Place a heavy baking sheet on the lower rack and heat oven to 450 degrees F. On a lightly floured surface, roll the larger pastry disk into a 13-inch circle. Fold dough into quarters. Center the point of the dough in the center of a 9-inch pie plate, then unfold the dough. Lift the overhanging edge of pastry all around the pie plate so that the pastry lines the plate loosely but snugly; do not stretch the dough to fit. Leave excess pastry overhanging edge. Between 2 sheets of floured waxed paper, roll remaining pastry disk into a 12-inch circle. <b>Prepare Filling:</b> In a large bowl, combine 3/4 cup sugar, cinnamon, nutmeg, tapioca flour, and salt. Add apples and toss to combine. Drizzle lemon juice over apple filling, toss again to combine. Spoon filling into pie plate, mounding apples in center. Distribute butter pieces evenly over filling. Lightly brush overhanging edge of pastry with water. Remove top layer of waxed paper from pastry circle; invert pastry on top of filling. Press edges to firmly seal. Using scissors, trim excess pastry to within 1/2 inch of rim. Flute edges. Lightly brush the top crust with water and sprinkle with remaining 1 tablespoon sugar. Using knife, cut four slits in top crust. Place pie on baking sheet; bake 15 minutes. Transfer the pie and baking sheet to center rack and reduce oven temperature to 350 degrees F. Continue baking until crust has browned and thickened juices are bubbling -- about 1 hour more. Transfer pie to wire rack; let cool completely before serving.

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Recipe: Roasted Cauliflower and Potato Gratin Description: I&#39;m not a huge cauliflower fan on its own, but add it to a gratin and I&#39;m hooked. In fact, turning almost any vegetable into a gratin makes me a fan! Ingredients: [{"text": "2 cups roughly chopped cauliflower florets"}, {"text": "1 large potato, very finely sliced (peel if russet, leave the skin on if yellow or white)"}, {"text": "2 cups whole milk"}, {"text": "1 cup heavy cream or half & half"}, {"text": "1 tablespoon unsalted butter, plus extra for coating the pan"}, {"text": "1 large egg"}, {"text": "1 teaspoon paprika or cayenne pepper"}, {"text": "3/4 cup shredded cheese (sharp cheddar or gruyere works best)"}, {"text": "salt and pepper, to taste"}, {"text": "handful of bread crumbs and shredded parmesan to sprinkle on top"}] Instructions: None

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Recipe: Lofthouse Sugar Cookies Description: And these taste even better than the ones from the store. Ingredients: [{"text": "Cookies:"}, {"text": "3 cups all-purpose flour"}, {"text": "1 cup sugar"}, {"text": "1/2 cup (1 stick) unsalted butter, room temperature"}, {"text": "2 eggs"}, {"text": "3/4 cup sour cream"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/4 teaspoon almond extract, optional"}, {"text": "1/4 teaspoon salt"}, {"text": "Frosting:"}, {"text": "1/2 cup (1 stick) unsalted butter, room temperature"}, {"text": "3 cups powdered sugar"}, {"text": "2 tablespoons vegetable shortening, optional"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2-3 tablespoons whole milk or heavy cream"}, {"text": "food coloring, if desired"}, {"text": "sprinkles, garnish"}] Instructions: Preheat oven to 425º F and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder and salt until combined. Set aside. In a large bowl or mixer, cream together butter and sugar for 3-5 minutes, or until fluffy and lightened in color. Scrape down sides as needed. One at a time, beat in eggs, then mix in sour cream and vanilla extract. Gradually mix in the dry ingredients until just incorporated. Divide cookie dough in half and transfer to 2 sheets of plastic wrap. Wrap tightly and refrigerate or freeze until firm and chilled. Roll dough out to 1/4-inch thickness and use a cookie cutter to form cookies, or scoop dough into 2-inch balls and use a flat-bottomed drinking glass to gently flatten. Transfer cookies to baking sheet and place in oven. Bake for 6-8 minutes, or until pale golden on the bottom. Do not overbake. Remove cookies from oven and transfer to a wire rack to cool. Start frosting by creaming together butter, vegetable shortening (if using), powdered sugar and vanilla extract until smooth and creamy. Working with 1 tablespoon at a time, gradually whisk in milk or heavy cream until desired consistency is reached. Add food coloring, then frost cooled cookies, adding sprinkles if desired. Let frosting set and enjoy!

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Recipe: Xochipilli's Hummingbirds in Song Description: Make and share this Xochipilli's Hummingbirds in Song recipe from Food.com. Ingredients: [{"text": "1 tablespoon vegetable oil"}, {"text": "8 chicken legs-thighs"}, {"text": "2 dried ancho chiles, stems seeds removed"}, {"text": "2 dried chipotle chiles, stems seeds removed"}, {"text": "1/2 cup soy sauce"}, {"text": "1/2 cup white wine vinegar"}, {"text": "2/3 cup sugar"}, {"text": "1 1/2 cups water"}, {"text": "1/4 cup chopped fresh cilantro"}] Instructions: Heat oil in a large frying pan over medium-high heat. Add chicken thighs and legs in a single layer, skin side down, and cook until browned on that side (5 minutes). Remove with a slotted spoon and set aside. Discard oil in pan, leaving any browned bits on the bottom. Add chiles, soy sauce, vinegar, sugar, and 1 1/2 cups water to pan. Bring to a boil over high heat, then reduce heat and simmer until slightly thickened (5 minutes). Return chicken, skin side up, to pan. Cover and simmer until no longer pink (15 minutes). Transfer to a serving dish, cover with foil, and keep warm in a 200 degree F oven. Meanwhile, simmer the sauce until it is reduced and coats the back of a spoon (25 minutes). Remove chiles and discard. Spoon sauce over chicken and garnish with cilantro.

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Recipe: Prosciutto, Parmesan, and Parsley Mashed Potatoes Description: Inject the Italian flavors of cured prosciutto and Parmesan cheese into the Ultimate Mashed Potatoes for a savory variation. Ingredients: [{"text": "Ultimate Mashed Potatoes"}, {"text": "3 oz. prosciutto"}, {"text": "6 tbsp. grated Parmigiano-Reggiano"}, {"text": "3 tbsp. finely chopped parsley"}] Instructions: Whip up the <a href="/cooking/recipe-ideas/recipes/a31375/the-ultimate-mashed-potatoes-recipe-clv0211/">Ultimate Mashed Potatoes</a>, then stir in the following flavor combination. Stir prosciutto, Parmigiano-Reggiano, and parsley into the mashed potatoes.

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Recipe: Velvety Smooth Rich Chocolate Pudding Description: Found on an English Grandma's Kitchen recipe card. To make a rich mocha pudding, add 1-1 1/2 tsp instant coffee powder to sugar mixture before adding milk. Ingredients: [{"text": "150 g granulated sugar"}, {"text": "40 g cocoa"}, {"text": "3 tablespoons cornflour or 3 tablespoons cornmeal"}, {"text": "450 ml milk"}, {"text": "1 large egg"}, {"text": "1/2 teaspoon vanilla essence"}, {"text": "1 tablespoon butter"}, {"text": "sliced bananas or mandarin orange segments, to serve"}] Instructions: Combine the sugar, cocoa and cornflour/cornmeal in a saucepan and whisk in the milk. Cook over medium-high heat, stirring frequently, until the mixture boils. Boil for 1 minute, still stirring constantly. Then remove pan from heat. Beat the egg in a small bowl and whisk about 125ml/4fl oz of the hot milk mixture into the egg. Then whisk the egg mixture into the rest of the hot milk. Cook over medium heat for 2 minutes, stirring mixture constantly. Remove from the heat anf stir in the vanilla essence and butter. Pudding is now ready to be poured into (4 individual) serving dishes and placed in fridge to chill. Decorate with fruit slices.

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Recipe: Smoked Trout Description: Get Smoked Trout Recipe from Food Network Ingredients: [{"text": "2 tablespoons kosher salt"}, {"text": "2 tablespoons sugar"}, {"text": "1 teaspoon chopped cilantro"}, {"text": "3 lemon slices"}, {"text": "12 ounces trout fillets"}, {"text": "3 serrano peppers"}, {"text": "1 ounce rice vinegar"}, {"text": "1/2 ounce olive oil"}, {"text": "1/2 mango, peeled and chopped"}, {"text": "1/2 clove garlic, minced"}, {"text": "1 teaspoon black pepper"}, {"text": "Salt"}, {"text": "4 ounces tomato, chopped"}, {"text": "1 tablespoon chopped roasted peanuts"}] Instructions: In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours. Prepare a hot smoker. Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool. Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth. Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.

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Recipe: Southern Cornbread with Buttered Pears Description: I started out this week with a bunch of pears and ideas for things I have never made before. I wrassled with recipes, FAILED 3 times in a row, and thought well HELL, who can cook with pears? It&#39;s impossible!! Then today as I was running errands and thinking dinner thoughts about beans and greens, and how cornbread would be good, the voice of reason finally chimed in and said HEY DIPSHIT! Cook what you know how to cook! Then maybe it will taste good instead of crappy! I listened. That voice of reason was right once again. Ingredients: [{"text": "1/2 cup unsalted butter"}, {"text": "2 cups peeled cored and diced pear - I used two firm bartletts"}, {"text": "4 chopped sage leaves"}, {"text": "1 cup corn meal"}, {"text": "1/2 cup flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 tablespoon honey"}, {"text": "1 cup buttermilk"}, {"text": "1 large egg"}] Instructions: None

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Recipe: Ritz Crackers &amp; Egg Description: If you need a fast, easy and different appetizer, try this. Make ahead and pop in oven for the 5 minutes. They are always a winner. Ingredients: [{"text": "2 hard-boiled eggs"}, {"text": "2 tablespoons mayonnaise"}, {"text": "1/4 teaspoon chili powder (Gebhardt is good)"}, {"text": "taco sauce"}, {"text": "salt & pepper"}, {"text": "20 Ritz crackers"}] Instructions: Combine hard cooked eggs (chopped fine), mayonnaise, chili powder, and salt &amp; pepper. Spoon on the crackers and top with a dab of the taco sauce. Bake in 375 degree oven for 5 minutes.

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Recipe: Easy Crock Pot Beef Stroganoff Description: How to make Easy Crock Pot Beef Stroganoff Ingredients: [{"text": "1 London Broil steak, about 1 1/2 to 2 pounds, thinly sliced"}, {"text": "1 can (10 3/4 ounces) condensed cream of mushroom soup, low-fat or Healthy Request"}, {"text": "1/2 cup chopped onions, optional"}, {"text": "8 ounces sliced mushrooms, optional"}, {"text": "1 tablespoon Gravy Master, Kitchen Bouquet or other browning sauce"}, {"text": "1/2 cup light sour cream"}, {"text": "fresh chopped parsley, optional"}] Instructions: Combine the sliced steak, soup, onions, mushrooms and browning sauce in the slow cooker crockery insert. Cover and cook on low for 6 to 8 hours, or until the beef is tender. Add sour cream about 20 minutes before serving time. Serve over hot cooked noodles, mashed potatoes, or rice. Sprinkle servings with chopped fresh parsley. Serves 4 to 6. Tips and Variations Use sirloin or sirloin tips in the recipe, or use browned ground beef. As you brown the ground beef, try to keep it in 1/2- to 1-inch chunks. If you are not a fan of mushrooms, make this with condensed cream of celery soup and omit the mushrooms.

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Recipe: Fudgy Oatmeal Bars Description: These are definately a favorite for me! Ingredients: [{"text": "2 cup(s) brown sugar, packed"}, {"text": "1 cup(s) unsalted butter, softened"}, {"text": "1 teaspoon(s) vanilla"}, {"text": "2 - eggs"}, {"text": "2 1/2 cup(s) all-purpose flour"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "3 cup(s) quick cooking (or regular) oats"}, {"text": "2 tablespoon(s) unsalted butter"}, {"text": "14 ounce(s) sweetened condensed milk"}, {"text": "12 ounce(s) semi-sweet chocolate chips"}, {"text": "1 cup(s) toasted pecans, chopped (or nuts of your choice)"}, {"text": "1 teaspoon(s) vanilla"}, {"text": "1/2 teaspoon(s) salt"}] Instructions: Heat oven to 350 degrees. Mix brown sugar, 1 cup butter, 1 teasoon vanilla, and the eggs. Stir in flour, baking soda and 1/2 teaspoon salt; stir in oats. Reserve 1/3 of the oat mixture. Press remaining oat mixture in a greased jelly roll pan, 15 1/2×10 1/2×1 inch. Heat 2 tablespoons butter, the milk and chocolate chips over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in nuts, 1 teaspoon vanilla and 1/2 teaspoon salt to chocolate mixture. Spread chocolate mixture over oat mixture in pan. Drop reserved oat mixture by rounded teaspoonfuls onto chocolate mixture. Bake unitl golden brown, 25 to 30 minutes. Cut bars into about 2×1 inch, while warm. 70 bars; 135 calories per bar. *If using self-rising flour, omit baking soda and 1/2 teaspoon salt.

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Recipe: Farfalle Al Sugo Di Tonno (Pasta With Tuna) Description: Make and share this Farfalle Al Sugo Di Tonno (Pasta With Tuna) recipe from Food.com. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "2 garlic cloves, chopped"}, {"text": "1 small onion, diced"}, {"text": "1 (14 ounce) can diced tomatoes"}, {"text": "3 tablespoons white wine"}, {"text": "10 black olives, sliced"}, {"text": "2 teaspoons fresh oregano, chopped (1 tsp., if dried)"}, {"text": "1 lb farfalle pasta"}, {"text": "1 (6 ounce) can tuna in vegetable oil"}, {"text": "salt and pepper, to taste"}] Instructions: Heat oil in a skillet. Add onion and garlic and fry for 2-3 minutes. Add the tomatoes and bring to a boil. Add the wine and simmer for another minute. Stir in the olives, oregano, salt and pepper, then cover and cook for 25 minutes, stirring occasionally. Meanwhile, cook the pasta according to directions. Drain the canned tuna and flake with a fork. Add the tuna to the sauce with about 1/4 cup of the pasta water. Drain the pasta and mix with the sauce. Serve immediately.

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Recipe: Yummy Brownies Description: Make and share this Yummy Brownies recipe from Food.com. Ingredients: [{"text": "3/4 cup cocoa powder"}, {"text": "4 tablespoons vegetable oil"}, {"text": "1 cup unsalted butter"}, {"text": "1 tablespoon instant coffee"}, {"text": "1 tablespoon cinnamon"}, {"text": "1 teaspoon vanilla"}, {"text": "4 eggs"}, {"text": "2 cups sugar"}, {"text": "1 cup flour"}, {"text": "1/2 teaspoon kosher salt"}] Instructions: Melt butter in a saucepan on low heat.Then add the cocoa powder and oil. When butter and chocolate are combined remove from heat and add coffee, cinnamon, and vanilla In a seperate bowl beat the 4 eggs. Add the chocolate to the eggs gradually.too quickly and you will cook the eggs! After all of the chocolate is added stir in the sugar. Then you can stir in your flour and salt. Mix it all up really well. Put the batter in a greased 9 by 12 pan and bake at 325 for 30 minutes. Test for doneness with a toothpick.

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Recipe: Drunken Chili Description: Delish chili. Some of the ingredients reminds me of bloody Mary's. Taste and adjust for seasoning and spice to your liking. Add more or less sirracha to kick up the heat or tone it down. Ingredients: [{"text": "2 tablespoon(s) oil"}, {"text": "1 medium onion diced"}, {"text": "1 medium green pepper diced"}, {"text": "3 stalk(s) celery diced"}, {"text": "4 clove(s) garlic minced"}, {"text": "1 pound(s) ground beef"}, {"text": "3 tablespoon(s) prepared horseradish"}, {"text": "1 tablespoon(s) sirracha sauce"}, {"text": "3 tablespoon(s) worcestershire sauce"}, {"text": "1 package(s) chili mix"}, {"text": "28 ounce(s) crushed tomatoes"}, {"text": "1 can(s) black beans drained"}, {"text": "46 ounce(s) tomato juice"}, {"text": "1 small lime juice and zest"}, {"text": "1/2 cup(s) red wine"}, {"text": "1 cup(s) vodka"}, {"text": "1 large bay leaf"}, {"text": "- salt and pepper to taste"}, {"text": "1 cup(s) shedded cheddar cheese"}] Instructions: Add oil to large Dutch oven. Saute the onion, celery, green pepper, and garlic. Add the burger and cook until browned. Add remaining ingredients and bring to a boil. reduce to a simmer and simmer 30 minutes. Remove bay leaf and serve topped with some shredded cheddar cheese.

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Recipe: Strawberry Cheesecake Bars Description: Strawberry Cheesecake Bars combine the sweetness of strawberries and the creaminess of cheesecake for the perfect summer dessert for picnics, BBQs and more. Ingredients: [{"text": "1 box Duncan Hines\u00ae Signature French Vanilla Cake Mix"}, {"text": "1/2 cup butter or margarine, melted"}, {"text": "3 eggs"}, {"text": "1 package (8 oz) cream cheese"}, {"text": "2 1/2 cups plus 2 Tbsp. confectioner's sugar"}, {"text": "1 can (21 oz) Duncan Hines\u00ae Comstock\u00ae or Wilderness\u00ae Strawberry Pie Filling and Topping"}] Instructions: Preheat oven to 325 degrees Fahrenheit. In a large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping. Pat remaining mixture into bottom of well-greased 13" x 9" pan. In a mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioner's sugar. Pour over cake mixture in pan. Spread Strawberry fruit filling on top and sprinkle with reserved cake mixture. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 Tbsp. confectioner's sugar.

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Recipe: Cauliflower and Potatoes Au Gratin Description: In this cauliflower and potatoes au gratin recipe, spreading the cheese mixture after layering the vegetables allows the potatoes and cauliflower to get tender. Ingredients: [{"text": "1 head of cauliflower"}, {"text": "5 red potatoes"}, {"text": "5 cloves garlic"}, {"text": "2 shallots"}, {"text": "1/4 cup butter, melted"}, {"text": "2 cups shredded mozzarella"}, {"text": "1 cup grated parmesan"}, {"text": "1 cup milk"}, {"text": "2 eggs, lightly beaten"}] Instructions: None

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Recipe: Vegetable Pasta Salad with Goat Cheese Description: I love this in the summer months, when it is just too hot here to have something hot to eat! Ingredients: [{"text": "8 ounce(s) uncooked strozzapreti or other short pasta"}, {"text": "1 1/2 cup(s) asparagus, cut into 2 inch pieces"}, {"text": "3 tablespoon(s) white wine vinegar"}, {"text": "1 teaspoon(s) sugar"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) ground red pepper"}, {"text": "1/4 cup(s) extra-virgin olive oil"}, {"text": "1 cup(s) cremini mushrooms sliced"}, {"text": "1/2 cup(s) red bell pepper, chopped"}, {"text": "1/4 cup(s) green onions, sliced"}, {"text": "3 tablespoon(s) small fresh basil leaves"}, {"text": "2 tablespoon(s) pitted kalamata olives. halved"}, {"text": "2 tablespoon(s) fresh oregano leaves"}, {"text": "2 tablespoon(s) fresh flat-leaf parsley leaves"}, {"text": "3 ounce(s) goat or feta cheese, sliced"}, {"text": "2 tablespoon(s) pecans, coarsely chopped and toasted"}] Instructions: Cook pasta according to package directions; add asparagus during the last minute of cooking. Drain; rinse with cold water. Combine the vinegar, sugar, salt and pepper in a large bowl. Slowly whisk in the oil. Add the pasta mixture, mushrooms, and next 6 ingredients; toss well. Toss with cheese and nuts.

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Recipe: Glazed Holiday Meatballs Description: Make and share this Glazed Holiday Meatballs recipe from Food.com. Ingredients: [{"text": "1 cup cattlemen's award winning classic barbecue sauce"}, {"text": "1/4 cup french's classic Worcestershire sauce"}, {"text": "1/4 cup molasses or 1/4 cup honey"}, {"text": "36 (1 inch) frozen meatballs"}] Instructions: COMBINE barbecue sauce, Worcestershire and molasses in large skillet. Heat to a boil. STIR in meatballs. Simmer, covered, about 10 minute until meatballs are heated through. Stir often. SERVE meatballs with party picks.

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Recipe: Luscious Lemon Bites Description: How to make Luscious Lemon Bites Ingredients: [{"text": "2 cups of butter, softened"}, {"text": "2/3 cup powered sugar"}, {"text": "1 teaspoon grated lemon zest"}, {"text": "1/2 teaspoon vanilla"}, {"text": "1 3/4 cups flour"}, {"text": "1 1/2 cups cornstarch"}, {"text": "Creamy Lemon Glaze"}, {"text": "4 Tablespoons butter, melted"}, {"text": "1 teaspoon grated lemon zest"}, {"text": "1/3 cup lemon juice"}, {"text": "2 1/2 cups powdered sugar"}] Instructions: Preheat oven to 350 degrees. Beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and mix until well combined. Roll dough into one inch balls. Bake 15 minutes on ungreased cookie sheet until bottom edges of cookies are light brown. Cool and frost with lemon glaze. Glaze: Combine butter, lemon zest, juice, and powdered sugar. Stir until well combined. Place cookies on wax paper. Cool. Drizzle glaze over the tops.

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Recipe: Applesauce Chicken Description: Make and share this Applesauce Chicken recipe from Food.com. Ingredients: [{"text": "1 cup applesauce"}, {"text": "1 teaspoon minced garlic"}, {"text": "2 tablespoons low sodium soy sauce"}, {"text": "1 dash black pepper"}, {"text": "2 -4 chicken breasts"}] Instructions: Combine 1 cup Applesauce with a pinch of minced garlic, 2 tablespoons soy sauce, and a dash of black pepper. Cover chicken and marinate for 1/2 hour. Bake chicken covered in mixture at 350 degrees until cooked through. So yummy and juicy. I like to serve it with a little rice and sauted green beens.

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Recipe: Easy Pork Chops Description: Make and share this Easy Pork Chops recipe from Food.com. Ingredients: [{"text": "4 pork chops"}, {"text": "2 thinly sliced apples"}, {"text": "1 cup apple juice"}, {"text": "cinnamon"}] Instructions: Layer baking pan (I use baking pan) with pork chops. Cover with thinly sliced apples (do not peel). Sprinkle lightly with cinnamon. Pour 1 cup apple juice over all. Cover with foil and bake at 350 degrees for 1hour. Uncover and bake 15 minutes longer.

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Recipe: Boulettes Description: AKA meatballs in white sauce. This is an old recipe, a variation of which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness. Posted for Zaar World Tour II. Resubmitted for Culinary Quest 2. Ingredients: [{"text": "1 pound(s) lean ground beef"}, {"text": "1/2 teaspoon(s) ground cloves"}, {"text": "1 pinch(es) salt & pepper"}, {"text": "1 medium onion, grated"}, {"text": "2 teaspoon(s) poultry seasoning"}, {"text": "1/4 cup(s) flour, approximately"}] Instructions: Mix meat and seasonings. Shape into 1 inch meatballs. Put enough water in saucepan that the meatballs will be covered. Bring to a boil. Add 1 meatball at a time so water does not stop boiling. Cook until liquid is reduced to about 1c - about 30 minutes. Whisk in flour to thicken and reseason to taste. Should you overthicken, just add more water to desired consistency. Serve over rice or noodles or by itself.

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Recipe: Cranberry Orange Bread Description: This is a fabulous that has a nice citric taste. I don't get to make this very often because of where I live does not have fresh cranberries except for the winter season but when I do, it does not stick around long Ingredients: [{"text": "1/4 cup(s) butter, softened"}, {"text": "1 cup(s) sugar"}, {"text": "1 - egg"}, {"text": "1 teaspoon(s) grated orange peel"}, {"text": "2 cup(s) all purpose flour"}, {"text": "1 teaspoon(s) baking powder"}, {"text": "3/4 cup(s) orange juice"}, {"text": "1 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) baking soda"}, {"text": "1 cup(s) chopped fresh cranberries"}, {"text": "1 cup(s) chopped walnuts"}] Instructions: In a large bowl, cream butter and sugar. Beat in egg and orange peel. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and nuts. Pour into a greased 9"x5" loaf pan. Bake at 350* for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Orange Glaze: Combine orange juice and confectioners sugar until a glaze is formed. Serve with warm bread

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Recipe: Chicken Parmesan Croquettes Description: This is an adopted recipe that I've tweaked to our liking. We just finished dinner and it was a hit! ^_^ These are LOADED with chunks of chicken and have a lot of flavor. It has a very light breaded coating on the outside. When I was a kid, I really didn't like Chicken Croquettes, but my Mom bought them frozen from the grocery store. There's a HUGE difference when they're home made! Yum! Ingredients: [{"text": "3 tablespoon(s) butter"}, {"text": "3 tablespoon(s) flour"}, {"text": "1/2 cup(s) milk"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "- parsley flakes"}, {"text": "2 tablespoon(s) parmesan cheese"}, {"text": "1 tablespoon(s) garlic powder"}, {"text": "1/2 cup(s) mayonnaise"}, {"text": "2 cup(s) cooked chicken, diced small or shredded"}, {"text": "1 1/2 cup(s) italian bread crumbs"}, {"text": "- chicken gravy (to top the croquettes with)"}] Instructions: Preheat the oven to 375 degrees. Lightly spray a baking sheet with non-stick spray. Melt butter in a heavy saucepan over low heat; add 3 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1/2 cup milk; cook over medium heat, stirring constantly, until mixture is smooth & thickened. Stir in salt and pepper, garlic, Parmesan & parsley. Remove from heat. In a large bowl, Mix Parmesan sauce with mayonnaise and chicken. Stir well to combine. Cover and chill 1 hour. Shape chicken mixture into 6 balls. Roll balls in bread crumbs. (I used an ice cream scoop to make mounds of chicken mix, set it in the crumbs and gently pressed crumbs all over them.) Then place them on the baking sheet. They're better if they're not perfectly rounded, but left a little chunky. :) Bake at 375 for 30 mins, or until golden brown. Serve topped with chicken gravy.

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Recipe: Spaghetti Jambalaya / Pastalaya Description: One of my favorite meals, is Jambalaya. This is a twist to the original recipe, but very enjoyable. As always, cajun cooking is a slower process, not to be rushed. Part of the fun is cooking outside, with friends, talking and laughing waiting on the meal. Ingredients: [{"text": "2 pound(s) chopped pork roast"}, {"text": "1 pound(s) smoked sausage"}, {"text": "2 large sweet onions"}, {"text": "1 large green bell pepper"}, {"text": "1 teaspoon(s) garlic chopped"}, {"text": "1 package(s) spaghetti"}, {"text": "- tony chacheries creole seasoning"}, {"text": "- garlic salt to taste"}, {"text": "3 - celery stalks chopped"}, {"text": "- cooking oil to brown meat"}, {"text": "- chicken broth"}] Instructions: Cut pork and smoked sausage into bite size pieces. Season pork with Tony Chacheries Creole Seasoning. Add enough cooking Oil to bottom of large heavy pot to brown meat. When oil is hot add Chopped Pork. Stir pork occasionally as it browns. When pork is browned, drain off some of oil. Add chopped Smoked Sausage, brown. Chop both onions, celery, and bell peppers add to meat stir. Decrease heat to medium. Cover with heavy pot lid, stir occasionally will cooking. Continue to cook until onions turn clear and liquids cook out of onions and peppers. This is a slower process but well worth the wait for the flavor that is produced. Add garlic, garlic salt stir. Add enough chicken broth or beef broth to cover meat about 1 1/2 inches, bring to a boil. Reduce heat to allow water to be absorbed some and form a broth. Add Spaghetti noodles stir, cover and let noodles absorb all of the liquid. Stir occasionally. We always served this recipe with White beans and corn bread. To make original Jambalaya, substitute uncooked White Rice for the Spaghetti noodles.

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Recipe: Omelette on a Cloud Description: This makes a great breakfast, brunch or a quick treat to make when company shows up. I created this recipe and have been making it for 40 years. I don't normally use a recipe and eyeball it so this recipe can be made as you like it and the amount you want to eat. Once you make it once you will figure out how to make it for just one person or a few. Ingredients: [{"text": "3 - eggs"}, {"text": "4 - strips of bacon or ham"}, {"text": "1 cup - mushroom pieces"}, {"text": "1/2 cup - grated cheese"}, {"text": "2 - slices of sourdough or french bread toasted"}] Instructions: Separate one egg. Beat egg white until stiff (as if making a meringue). You will know it is done enough if you hold the bowl upside down and it stays in the bowl!! Cut bacon into small pieces and fry until crispy. Remove bacon and drain on paper towel. Cut mushrooms (portobello or button work good). Fry mushrooms in bacon fat or butter. Drain on paper towel. With the remaining 2 eggs and extra egg yolk, prepare an omelette, adding bacon and mushrooms. I don't add salt as there is enough in the bacon but if you want you can add salt and pepper. Place omelette on top of toasted and buttered bread. Top with egg white meringue and top the meringue with grated cheese (cheddar is best). Place toasted sandwiches under grill until meringue is golden and cheese is melted. You can also put a slice of tomato on the bread before you add the omelette.

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Recipe: Jamaican Jerk BBQ Chicken Description: Cut down on the fat but not the flavor by slow cooking chicken drumsticks in Caribbean jerk seasoning, barbecue sauce and rum. Ingredients: [{"text": "8 chicken drumsticks (about 2 lb)"}, {"text": "2 tsp. Caribbean jerk seasoning"}, {"text": "3/4 c. barbecue sauce"}, {"text": "1 tbsp. dark rum (optional)"}, {"text": "1/4 c. Sliced scallions"}] Instructions: Rub drumsticks with seasoning. Place in 3 1/2-qt or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat. Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions.

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Recipe: Fresh Herb Flat Bread Description: Make and share this Fresh Herb Flat Bread recipe from Food.com. Ingredients: [{"text": "1 (8 ounce) package refrigerated crescent dinner rolls"}, {"text": "1/4 cup basil leaves, fresh and sliced"}, {"text": "1 1/2 tablespoons rosemary, fresh and minced"}, {"text": "1 egg, beaten"}, {"text": "1 tablespoon parmesan cheese, grated"}] Instructions: Unroll crescent dough and separate into two rectangles. On a lightly floured surface, roll each into a 10 in x 7 in rectangle, sealing seams and preforations. Place one rectangle on ungreased baking sheet. Sprinkle basil and rosemary to within 1/2 inch of edges. Top with remaining dough, pinching edges to seal. Brush with egg. Sprinkle with parmesan cheese. Bake at 375 degrees for 10-12 minutes or until golden brown. Cut into slices and serve warm.

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Recipe: zucchini quiche bake Description: This zucchini quiche is so darn tasty, so much flavor!!! Everyone always tells me to make this to bring over! Ingredients: [{"text": "2 cup(s) shredded zucchini"}, {"text": "1/2 cup(s) chopped onion"}, {"text": "1 clove(s) minced garlic"}, {"text": "5 - eggs scrambled"}, {"text": "1/2 cup(s) parmigiano-reggiano, grated"}, {"text": "1 cup(s) bisquick"}, {"text": "1/2 cup(s) vegetable oil"}, {"text": "- salt & blk pepper"}, {"text": "- pinch of oregano"}, {"text": "2 tablespoon(s) chopped parsley"}, {"text": "1/4 cup(s) mozzarella cheese shredded"}] Instructions: Preheat oven 350 In one bowl combine eggs, bisquck, parm. cheese, oil, salt & pep. & mix together until mixture is smooth. Add zucchini, onion, garlic, parsley. Once again mix together till well coated. Grease a 9x13 inch pan ( I use a glass one) Pour in pan & bake for 35-40min. when 10min left on your timer take quiche out & sprinkle mozz. cheese on it & cook the remaining time left till cheese is melted & golden let cool off for 1/2hr. & cut in squares & serve

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Recipe: Seared Salmon with Spicy Red Pepper Aioli Description: Get Seared Salmon with Spicy Red Pepper Aioli Recipe from Food Network Ingredients: [{"text": "2 teaspoons minced garlic (2 cloves)"}, {"text": "1 tablespoon (canned) chopped chipotle pepper in adobo sauce"}, {"text": "1 tablespoon freshly squeezed lime juice"}, {"text": "1/4 cup jarred roasted red peppers, seeded and chopped"}, {"text": "1 cup good mayonnaise, such as Hellmann\u2019s"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "4 (6-ounce) boneless, skinless, center-cut salmon fillets"}, {"text": "Good olive oil"}, {"text": "1 lime, quartered, for serving"}] Instructions: Preheat the oven to 400 degrees F. For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside. For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

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Recipe: Black Bean Chili With Corn Description: Make and share this Black Bean Chili With Corn recipe from Food.com. Ingredients: [{"text": "1 tablespoon extra virgin olive oil"}, {"text": "1 onion, chopped"}, {"text": "2 garlic cloves, minced"}, {"text": "1/2 cup celery, chopped"}, {"text": "1/2 teaspoon ground cumin"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 teaspoon black pepper"}, {"text": "1 pinch cayenne pepper"}, {"text": "1 tablespoon tomato paste"}, {"text": "1 (28 ounce) can diced tomatoes"}, {"text": "1 (19 ounce) can black beans, drained and rinsed"}, {"text": "1 1/2 cups corn kernels"}, {"text": "2 tablespoons fresh coriander, minced"}] Instructions: In a saucepan, heat the oil over medium heat; fry the onion, garlic, celery, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes. Add the tomato paste; cook, stirring, for 1 minute. Add the tomatoes and black beans; bring to a boil. Reduce the heat and simmer, stirring often, until thick enough to mound on a spoon, about 30 minutes. Stir in the corn; cook until heated through, about 4 minutes. Stir in the coriander.

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Recipe: Ice Cream Brownie Cups Description: Make and share this Ice Cream Brownie Cups recipe from Food.com. Ingredients: [{"text": "1 (18 ounce) box brownie mix"}, {"text": "1 cup heavy cream"}, {"text": "1/2 cup semi-sweet chocolate chips"}, {"text": "1 tablespoon butter"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "vanilla ice cream"}, {"text": "rainbow candy sprinkles"}] Instructions: Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs. While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside. While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie. OR. While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie. Scoop ice cream into cups. Top with chocolate sauce and sprinkles. TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.

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Recipe: Chicken Dumpling Soup Description: The best of both worlds...chicken, creamy broth, homemade egg noodle dumplings...and relatively low in calories to boot. Ingredients: [{"text": "6 ounces boneless skinless chicken breasts, cut into 1 inch pieces"}, {"text": "16 ounces chicken stock"}, {"text": "1 cup all-purpose flour"}, {"text": "1 egg"}, {"text": "1 egg yolk"}, {"text": "1 teaspoon salt"}, {"text": "2 -3 tablespoons water"}, {"text": "1 cup frozen peas"}, {"text": "2 tablespoons cornstarch"}, {"text": "2 tablespoons butter"}, {"text": "1/2 cup celery, chopped"}, {"text": "1/2 cup green onion, sliced"}, {"text": "1/2 teaspoon ginger"}, {"text": "2 minced garlic cloves"}, {"text": "1 teaspoon parsley"}, {"text": "1/2 teaspoon thyme"}, {"text": "1 teaspoon dill"}] Instructions: In a large mixing bowl, stir together 1 cup all purpose flour and 1 tsp salt. Make a well in the center, and add the egg and egg yolk, beaten. Stir together until well incorporated. Add water, 1 Tbsp at a time, and stir until dough forms a ball. Turn onto a floured surface, and add flour as needed while kneading until smooth. Wrap in plastic wrap and refrigerate for 20 minutes. In a stock pot, melt the butter, and add the celery, green onions and garlic. Cook and stir for several minutes on medium heat until celery begins to become translucent. Add the chicken, cook and stir about 5-10 minutes more, until chicken is cooked through. Add stock, ginger, parsley, dill and thyme, Simmer over medium heat while preparing noodles. Place chilled dough onto floured surface, sprinkle flour on top, and roll out to about 1/8 inch thickness (may need to add more flour as you go to keep rolling pin from sticking). Using a knife or a pizza cutter, slice dough into long strips, gently pick up strips and lay them on a dish towel to dry. After about 15-20 minutes, cut the strips into desired lengths. I prefer about 1 1/2-2 inches long. Place the noodles into the simmering stock. Cover and cook for 15-20 minutes, or until noodles are done. Add the peas, and cook an addition 5-10 minutes. If you desire a thicker soup, dissolve the 2 Tbsp cornstarch in warm water, and stir in to soup. Cook an additional 5 minutes.

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Recipe: Hot Chicken Strips Description: Make and share this Hot Chicken Strips recipe from Food.com. Ingredients: [{"text": "2 garlic cloves, smashed and chopped"}, {"text": "2 tablespoons ginger, chopped"}, {"text": "2 tablespoons soy sauce"}, {"text": "1/4 cup lemon juice"}, {"text": "1 teaspoon Tabasco sauce"}, {"text": "1 tablespoon wine vinegar"}, {"text": "1/4 cup olive oil"}, {"text": "1/4 teaspoon ground pepper"}, {"text": "2 whole chicken breasts, cut into strips"}] Instructions: Combine garlic, ginger, soy sauce, lemon juice, Tabasco sauce, vinegar, oil and pepper in bowl. Marinate chicken for 15 minutes. Cook chicken on barbeque 6-8 minutes, turn and baste often.

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Recipe: Cheeseburger Macaroni Casserole Description: I love this recipe because it is so simple and you can prepare it the night before and have it ready to bake when you get home from work at night! I took a couple different recipes and put them together to make my own yummy dish!! When we make this dish we always use deer as it is a leaner meat. Enjoy! Ingredients: [{"text": "1 lb ground meat"}, {"text": "8 ounces elbow macaroni"}, {"text": "1 green pepper, chopped"}, {"text": "1 small onion, chopped"}, {"text": "1 (10 1/2 ounce) can cream of chicken soup"}, {"text": "1 (15 ounce) jar Cheese Whiz"}, {"text": "1 (10 ounce) can rotel"}] Instructions: Preheat oven to 350 degrees. Saute green pepper and onion. Brown ground meat. Boil noodles (do not fully cook the noodles as they will finish cooking in the oven). In 9x13 casserole dish mix everything together. Cover. Bake at 350 for 20 to 30 minutes, or until cheese is melted and dish is heated throughout.

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Recipe: Chicken Parmesan Meatloaf Muffins Description: These mini-meatloaves are made with ground chicken and flavored like chicken parmesan. Two make a main course. Weight Watchers compatible; points listed at original site. http://bit.ly/YdA0Tu Ingredients: [{"text": "1 large egg"}, {"text": "1 egg white"}, {"text": "1 1/2 lbs ground chicken"}, {"text": "6 tablespoons dried breadcrumbs"}, {"text": "3/4 teaspoon dried basil (or 2 t chopped fresh basil)"}, {"text": "3/4 teaspoon dried thyme (or 2 t fresh thyme)"}, {"text": "3/4 teaspoon dried oregano (or 2 t chopped fresh oregano)"}, {"text": "2 garlic cloves, minced"}, {"text": "1/2 small onion, chopped small or grated"}, {"text": "3/4 teaspoon table salt"}, {"text": "1/3 teaspoon black pepper"}, {"text": "1 1/2 ounces grated parmesan cheese (about 3/4 cup)"}, {"text": "3/4 cup pasta sauce"}, {"text": "3 ounces low fat shredded mozzarella cheese (3/4 cup)"}, {"text": "oregano (optional) or basil, for garnish (optional)"}] Instructions: Preheat oven to 350&deg;F Spray a muffin tin with non-stick cooking spray. In a large bowl, beat together egg and egg white until combined. Add everything else except pasta sauce, mozzarella cheese, and optional herbs. Mix gently to combine; do not over mix or compress the mixture too firmly. Divide evenly into 12 wells of muffin tin. Divide pasta sauce evenly over the top of each portion (about 1 tbsp). Bake 20 minutes. Top each portion with about 1 tbsp shredded cheese and return to oven until cheese is melted and bubbly, 3-5 minutes. Sprinkle with herbs and serve.

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Recipe: Paneer Shashlik- Perfect When You Are In Mood for a Tofu A Description: This recipe is from today's "Young Times" magazine. It was submitted by Nazir from Al Ain and it got him the title of "Chef of the week" for this week! The grilling time is just a guess- it would vary from oven to oven. Ingredients: [{"text": "750 g cottage cheese, cut into 1/2 inch thick squares (paneer)"}, {"text": "1 tablespoon pepper, coarsely crushed"}, {"text": "1 teaspoon fenugreek seeds (Kasoori methi)"}, {"text": "1 green capsicum"}, {"text": "2 medium onions, diced"}, {"text": "1 lemon, juice of"}, {"text": "1 teaspoon curry powder"}, {"text": "salt"}] Instructions: Mix fenugreek and salt in a little oil for basting. Add black pepper powder to the paneer pieces. Add salt, lemon juice and curry powder to the paneer pieces. Marinate in this mixture and set aside for 10 minutes. Skewer the paneer and vegetables and grill. When almost done, baste the paneer in the oil and fenugreek mixture. Serve hot!

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Recipe: Roasted Garlic Chicken with Rosemary Description: This is the only way I will roast a chicken. The rosemary, garlic and lemon give it such a wonderful flavor. Ingredients: [{"text": "3 heads garlic"}, {"text": "1 lemon, cut in half"}, {"text": "2 tablespoons butter, at room temp. divided"}, {"text": "1 tablespoon chopped fresh rosemary, plus"}, {"text": "3 sprigs fresh rosemary"}, {"text": "1 teaspoon salt, divided"}, {"text": "3/4 teaspoon pepper, divided"}, {"text": "6 -7 lbs roasting chickens"}, {"text": "1 cup chicken broth"}, {"text": "1 tablespoon all-purpose flour"}, {"text": "1/2 cup white wine"}] Instructions: Preheat oven to 350. Chop 2 cloves garlic from 1 head, reserve Cut off top third of all 3 garlic heads and discard. Grate 2 tsp zest from lemon; cut lemon in half. Combine chopped garlic& zest with 1 tbsp butter, chopped rosemary, 1/4 tsp salt& 1/4 tsp pepper. Separate chicken skin from breast; spread butter mixture over breast meat, place lemon halves, 1 garlic head and rosemary sprigs in cavity. Spread remaining butter over skin; sprinkle with 1/4 tsp salt& 1/4 tsp pepper. Place chicken on rack in roasting pan; add remaining garlic heads to roasting pan; roast for about 2 hrs or until juices run clear when pierced with fork; transfer to serving platter; let stand 10 minutes before carving Meanwhile, place broth in bowl; stir in flour& remaining salt& pepper; reserve Place roasting pan over two burners on high; add wine, cook stirring constantly about 1 minute; add broth mixture;cook stirring constantly until thickened;2-3 minutes. Remove from heat;strain if necessary; serve chicken with gravy. Serve roasted garlic cloves from heads with chicken.

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Recipe: Green and White Linguini With Smoked Salmon and Mushroom Sauce Description: I couldn't resist this, since it combines some of my favorite foods (pasta, smoked salmon, and mushrooms). Ingredients: [{"text": "6 tablespoons butter"}, {"text": "2 tablespoons shallots, chopped"}, {"text": "1/4 lb porcini mushroom, diced"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon white pepper"}, {"text": "1/2 lb smoked salmon, cut into strips"}, {"text": "3/4 cup heavy cream"}, {"text": "1/2 lb white fresh linguine"}, {"text": "1/2 lb green fresh linguine, fresh"}, {"text": "1/2 cup parmesan cheese, freshly grated"}] Instructions: Heat 3 T. butter in a small saute pan. Saute shallots until translucent. Add mushrooms. Turn heat to high, add salt and pepper, and cook until tender. Lower heat; add salmon and stir rapidly. Add half the cream and continue cooking until thickened and reduced by half. Meanwhile, bring a large pot of water to a rapid boil, salt water, and add linguini. Cook until al dente, about 2-3 minutes; drain. Place a serving casserole over low heat. Melt remaining 3 T. butter, then add rest of cream. Combine. Add cooked linguini, and stir constantly while mixing in about half of the salmon and mushroom sauce. Add grated cheese and stir well. Remove from heat and pour remaining sauce over linguini. Serve immediately.

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Recipe: Oven Baked Korean BBQ Beef Ribs Description: You can use other types of ribs (baby back ribs) but these tend to have more meat on then. Ingredients: [{"text": "2 kilograms beef spare ribs (4.4 lbs)"}, {"text": "3/4 cup(s) soy sauce"}, {"text": "6 tablespoon(s) brown sugar"}, {"text": "1/4 cup(s) rice wine (mirin)"}, {"text": "20 gram(s) red apple or asian pear (about 8 oz)"}, {"text": "180 gram(s) onion (about 6 oz)"}, {"text": "2 tablespoon(s) minced ginger"}, {"text": "1/4 teaspoon(s) ground black pepper"}] Instructions: Mix all ingredients except ribs to make marinade. Pour the marinade over the meat and make sure it's reaching all parts of the meat. Cover the meat and transfer it to the fridge. Marinate the meat for at least 4 hrs (but ideally for 24 hrs for optimal results). Preheat the oven on 100 C/212 F (on fan forced setting) for 20 minutes. Lay down some waxed baking paper (or aluminum foil) on a baking sheet (or roasting pan). Then place the marinated rack of ribs. Splash some marinade around the ribs but discard most of sauce. Cook it for 8 hrs. Take the meat out and carve. Serve.

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Recipe: Rocket &amp; Chilli Spaghetti Description: I adapted this recipe from a non veggie friendly Jamie Oliver recipe which had parmesan and anchovies in it. I love this as its got a really perky flavour and its quick to make! Ingredients: [{"text": "2 tablespoons extra virgin olive oil"}, {"text": "1 small garlic clove, peeled and finely sliced"}, {"text": "1/4 teaspoon chili flakes"}, {"text": "1 tablespoon capers"}, {"text": "100 g rocket"}, {"text": "1/2 lemon"}, {"text": "35 g spaghetti"}, {"text": "salt and pepper"}] Instructions: Heat a wide saucepan or frying pan over a medium heat and add half the extra virgin olive oil. Add the garlic, chilli and capers and fry gently for a minute or so. Add 2 handfuls of the rocket, the lemon zest and a good squeeze from half the lemon (you dont need all of it)and add half of the nutrional yeast, then remove from the heat. The rocket will wilt from the heat – mix it well with the garlic, chilli and capers. Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain. Toss together with the rocket and chilli sauce. Season well with salt and pepper and serve with some of the reserved fresh rocket with more nutritional yeast and olive oil on top.

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Recipe: Wassail Description: Make and share this Wassail recipe from Food.com. Ingredients: [{"text": "3 cups cranberry juice"}, {"text": "4 cups apple juice"}, {"text": "1/4 cup brown sugar"}, {"text": "1/4 teaspoon clove"}, {"text": "1/4 teaspoon salt"}, {"text": "2 cinnamon sticks"}] Instructions: Put juice together in a pot and blend with brown sugar, cloves, salt, and cinnamon. Heat on stove until warm. Switch to pitcher or individual cups.

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Recipe: Vanilla Milk Description: Make and share this Vanilla Milk recipe from Food.com. Ingredients: [{"text": "8 ounces milk"}, {"text": "1 teaspoon vanilla, not imitation"}, {"text": "1 tablespoon sugar or 1 packet Splenda sugar substitute"}] Instructions: Pour milk into cup or glass. Add vanilla and sugar. Stir well, add straw, enjoy!

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Recipe: Salt &amp; Vinegar Potato Soup Description: A vegan and budget-friendly soup that pulls inspiration from a bag of salt and vinegar potato chips. Ingredients: [{"text": "1 large yellow onion"}, {"text": "4 large stalks celery"}, {"text": "3 cloves garlic"}, {"text": "1/2 cup plus 3 tablespoons olive or vegetable oil, divided"}, {"text": "2 1/4 teaspoons kosher salt, divided, plus more as needed"}, {"text": "3/4 teaspoon freshly ground black pepper, divided"}, {"text": "2 pounds Yukon Gold potatoes (about 5 large)"}, {"text": "2 (about 15-ounce) cans white beans, such as cannellini or navy"}, {"text": "1 (about 13-ounce) can full-fat coconut milk"}, {"text": "1/2 teaspoon red pepper flakes (optional)"}, {"text": "1/4 cup distilled white vinegar, plus more as needed"}, {"text": "Coarsely chopped fresh dill, for serving (optional)"}] Instructions: Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 large yellow onion and 4 large celery stalks. Smash and peel 3 garlic cloves. Heat 3 tablespoons of the olive or vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion mixture, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring often, until the vegetables are softened but not browned, about 8 minutes. Meanwhile, scrub and peel 2 pounds Yukon Gold potatoes, saving the skins. Cut the potatoes into 1-inch chunks. Drain and rinse 2 (about 15-ounce) cans white beans. Add the potatoes, white beans, 4 cups water or unsalted vegetable broth, 1 (about 13-ounce) can full-fat coconut milk, the remaining 2 teaspoons kosher salt, 1/2 teaspoon red pepper flakes if using, and the remaining 1/2 teaspoon black pepper to the pot. Increase the heat to medium high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the potatoes are very soft, about 35 minutes. Meanwhile, heat the remaining 1/2 cup olive or vegetable oil in a small saucepan over medium heat until shimmering. While the oil is heating, coarsely chop the reserved potato peels to the size of almonds. Line a plate with paper towels. Add half of the potato peels to the oil and fry, swirling the pan occasionally, until crisp and puffed, 8 to 15 minutes. Use a slotted spoon to transfer the potato peels to the paper towels. Season with a pinch of kosher salt. Repeat frying the remaining potato peels. Reserve any leftover oil for another use. When the soup is ready, turn off the heat. Add 1/4 cup distilled white vinegar and stir to combine. Use an immersion blender to blend the soup directly in the pot to your desired consistency (it can be totally smooth or left a bit chunky). Alternatively, transfer the soup in batches to a stand blender and blend to your desired consistency. Taste and season with more kosher salt and vinegar as needed. Serve topped with crispy potato peels and chopped fresh dill if using.

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Recipe: Slow-Cooked Rump Roast Description: I enjoy a good pot roast, but I was tired of the same old thing, so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my 6- and 3-year-olds love this roast with its tender veggies and gravy. &mdash;Mimi Walker, Palmyra, Pennsylvania Ingredients: [{"text": "1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)"}, {"text": "2 tablespoons canola oil"}, {"text": "4 medium carrots, halved lengthwise and cut into 2-inch pieces"}, {"text": "3 medium potatoes, peeled and cut into chunks"}, {"text": "2 small onions, sliced"}, {"text": "1/2 cup water"}, {"text": "6 to 8 tablespoons horseradish sauce"}, {"text": "1/4 cup red wine vinegar"}, {"text": "1/4 cup Worcestershire sauce"}, {"text": "2 garlic cloves, minced"}, {"text": "1-1/2 to 2 teaspoons celery salt"}, {"text": "3 tablespoons cornstarch"}, {"text": "1/3 cup cold water"}] Instructions: Cut roast in half. In a large skillet, brown meat on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt. Pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

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Recipe: Brown Sugar Syrup With Cinnamon Description: A simple little recipe for when you get caught without any syrup for your pancakes or even over some ice cream. Ingredients: [{"text": "1 lb brown sugar (2 cups)"}, {"text": "1 1/2 cups water"}, {"text": "1/2 teaspoon maple flavoring or 1 tablespoon cinnamon"}] Instructions: In a medium sauce pan, add brown sugar and water and bring to a boil. Stir constantly for about 3 minutes and reduce heat to low. Keep stirring until all sugar has dissolved. Remove from heat and stir in flavoring. If using cinnamon, add to dry brown sugar before adding liquid. Allow to cool before using.

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Recipe: Easy Sushi Rice Description: being from Hawaii, I make many types of sushi's for just about every holiday or special event. Ingredients: [{"text": "1/4 cup(s) sugar"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) msg"}, {"text": "2 tablespoon(s) sake"}, {"text": "1/2 cup(s) rice vinegar"}, {"text": "1 1/2 cup(s) water"}, {"text": "2 cup(s) rice"}] Instructions: In a saucepan combine the sake, MSG, & rice vinegar. Then stir in the salt & sugar has fully dissolved. Bring to a full boil for about 20 mins. Then pour over freshly cooked rice & stir constantly until the rice is fully coated. Then use to make your very own sushi your way.

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Recipe: Tarator - Bulgarian Cold Cucumber Soup Description: This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakiya (Bulgarian grape or fruit brandy) or Ouzo. Ingredients: [{"text": "2 cucumbers (about 500 g or 1 lb)"}, {"text": "500 g plain yogurt (1 lb)"}, {"text": "3 -4 garlic cloves"}, {"text": "2 -3 tablespoons of crushed walnuts (optional)"}, {"text": "1 bunch fresh dill"}, {"text": "oil"}, {"text": "salt"}, {"text": "water (optional)"}] Instructions: Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency. Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste. If needed add some water to make the soup as liquid as you like but take care not to make it too &quot;thin&quot;. Put into the refrigerator to cool or add ice cubes. Serve cold.

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Recipe: Chocolate Chip Cookie Bars Description: This Chocolate Chip Cookie Bars recipe will soon become one of your favorite bar cookie recipes--particularly, because you can "bake" them using your slow cooker! These delicious bar cookies are packed with chocolate and peanut butter. They're handy for a party, potluck, or a weeknight snack. From All FREE SLOWCOOKER RECIPES. Ingredients: [{"text": "1 cup(s) (2 sticks) unsalted butter"}, {"text": "3/4 cup(s) granulated sugar or splenda"}, {"text": "3/4 cup(s) packed light brown sugar"}, {"text": "2 large eggs"}, {"text": "1/2 teaspoon(s) vanilla extract"}, {"text": "1 3/4 cup(s) unbleached all-purpose flour"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1/3 cup(s) creamy peanut butter"}, {"text": "1 cup(s) semisweet chocolate chips"}, {"text": "1/2 cup(s) milk chocolate chips"}] Instructions: Using an electric mixer,cream the butter together with both types of sugar. Add the eggs and mix well. Add the vanilla. In another bowl,combine the flour and baking soda. Using a wooden spoon,stir the dry ingredients into the creamed mixture. When everything is fully combined,add the peanut butter and chocolate chips. Coat the inside of the slow cooker with cooking spray. Spread the cookie mixture in the bottom of the cooker. Cover and cook on LOW for 4 hours. Let cool. Then cut into bars for serving.

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Recipe: Baked Smoked Mozzarella &amp; Tomato Description: On our recent trip to Italy, dh and I enjoyed gelato, rice balls, wine, and baked smoked mozzarella. When we were served this in Rome at La Bruschetta's (on Via Sardegna), it was served straight out of the dish and gooey delicisio. Is best when it is kept hot otherwise the mozzarella starts to harden, so try to find a dish that can keep the heat. Mangiare! Recently made inside a foil packet for appetizer while RVIng and it worked great! Ingredients: [{"text": "1 teaspoon extra virgin olive oil, divided"}, {"text": "8 ounces smoked mozzarella cheese, cubed"}, {"text": "10 cherry tomatoes, cut in half"}, {"text": "1/2 teaspoon dried basil (optional)"}, {"text": "1 garlic clove, minced"}, {"text": "1/4 teaspoon kosher salt (to taste)"}, {"text": "1/4 teaspoon pepper (to taste)"}] Instructions: Preheat your oven broiler. Grease a small ovenproof dish with 1/2 teaspoon olive oil. Layer half of the mozzarella, all the tomatoes, season with basil, garlic, salt, &amp; pepper, top with rest of mozzarella. Drizzle with 1/2 teaspoon virgin olive oil. Place on the middle rack under your broiler for 5-7 minutes or until the mozzarella is melted and bubbly around the edges. Serve hot.

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Recipe: Hoison Sticky Pork Lettuce Wraps in Instant Pot Description: Super yummy. Sweet and sticky. So good. This can also be prepared in slow cooker or oven just adjust the time. Ingredients: [{"text": "PORK RUB"}, {"text": "3 tablespoon(s) brown sugar"}, {"text": "2 teaspoon(s) ground ginger"}, {"text": "1 teaspoon(s) chinese 5 spice"}, {"text": "1 teaspoon(s) dry mustard"}, {"text": "1 tablespoon(s) salt"}, {"text": "3 pound(s) pork butt or shoulder"}, {"text": "SAUCE"}, {"text": "2 tablespoon(s) oil"}, {"text": "5 clove(s) garlic minced"}, {"text": "1 cup(s) chicken stock"}, {"text": "1/4 cup(s) each hoisin sauce and soy sauce"}, {"text": "3 tablespoon(s) rice vinegar"}, {"text": "2 tablespoon(s) thai sweet chili sauce"}, {"text": "1 cup(s) brown sugar"}, {"text": "1 tablespoon(s) cornstarch"}, {"text": "1/2 cup(s) water"}, {"text": "FOR SERVING"}, {"text": "large leaves from 2 heads of bibb or boston lettuc"}, {"text": "1 bunch(es) scallions chopped"}, {"text": "cilantro or micro greens."}] Instructions: Mix the ingredients for rub together and rub it all over the pork. Add the oil to the instant pot and select saute on hi. Add the pork to the pot and brown on all sides. Remove to a plate and add the chicken stock and garlic and scrap up the bits on the bottom. Add the hoisin, soy sauce, rice vinegar, sweet chili sauce and brown sugar. Stir and saute until sugar has dissolved. Add the pork and select pressure hi and close the lid and choose 60 minutes. Turn on. Once the cook is done use quick release and let pressure out. Carefully remove lid and remove pork to cutting board and shed. Pour liquid through a fine mesh strainer into a sauce pan or I use a fat separater and then drain the liquid into a saucepan. Bring to a boil. Mix the cornstarch with the water then stir into the sauce to thicken it. Place the pork back into the sauce and mix. Serve on lettuce leaves with scallions and cilantro.

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Recipe: Diabetic Ketchup Description: whether you are on a diet or diabetic, sugar-free is the way to go if you love ketchup on everything! Ingredients: [{"text": "1/8 cup vinegar"}, {"text": "1 teaspoon ground cloves"}, {"text": "1 teaspoon cinnamon"}, {"text": "1/2 teaspoon celery seed"}, {"text": "2 tablespoons dried onion flakes"}, {"text": "1/4 cup water"}, {"text": "1 (15 ounce) can tomato paste"}, {"text": "1/8 teaspoon pepper"}, {"text": "8 teaspoons artificial sweetener"}] Instructions: In a large saucepan, combine all ingredients except the sweetener. Bring to a boil. Reduce heat. Simmer for 30 minutes. Remove from heat and add sweetener. Mix well. Refrigerate in a covered container. Use within a week.

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Recipe: Sticky Blackberry Honey Hot Chicken Wings Description: This sauce is a mixture of sweet honey and blackberries combined with tangy citrus and smokey chipotle. This recipe on chicken wings is divine! Ingredients: [{"text": "24 chicken wings"}, {"text": "2.5 cups blackberries"}, {"text": "1/2 cup honey"}, {"text": "1 tablespoon ketchup"}, {"text": "1/4 cup orange juice"}, {"text": "1.5 tablespoons chipotle tabasco (or more to your liking..and you can use hot sauce of your choice plus a sprinkle of chipotle powder)"}, {"text": "1 tablespoon brown sugar"}, {"text": "1 teaspoon balsamic vinegar"}, {"text": "1 pinch ground black pepper"}, {"text": "1/4 cup melted butter"}, {"text": "zest from 1 orange"}] Instructions: None

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Recipe: Broccoli Bites Description: Make and share this Broccoli Bites recipe from Food.com. Ingredients: [{"text": "10 ounces frozen chopped broccoli, thawed"}, {"text": "2 eggs"}, {"text": "1/4 teaspoon Tony Chachere's Seasoning"}, {"text": "2/3 cup panko breadcrumbs"}, {"text": "2/3 cup sharp cheddar cheese, fine shredded"}] Instructions: Preheat oven to 350 degrees. Prepare baking sheet with spray or use parchment paper. Whisk the eggs with the Tony Chacheres. Add Panko and cheese. Squeeze excess water from broccoli and add. Mix with your hands. Form into patties (large tablespoon) I make 15 patties. Place on baking sheet and squash down a bit. Bake for 15 minutes. Flip and bake for about 5-10 minutes more. Watch so they don't burn. Serve warm or cold. With or without Ranch or Honey Mustard. Enjoy!

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Recipe: Baba Ghanouj (Eggplant and Sesame Spread) Description: This is wonderful spread generously over a warm whole wheat pita or as a dip for veggies or pita chips. From a May 1982 issue of Bon Appetit in the &quot;New Naturals: A Fresh Approach&quot;. It was part of a Middle Eastern Feast menu. Ingredients: [{"text": "1 large eggplant"}, {"text": "1/2 cup tahini (sesame seed paste)"}, {"text": "1/4 cup fresh lemon juice (or more)"}, {"text": "4 green onions, minced (including green tops)"}, {"text": "3 -4 garlic cloves, crushed"}, {"text": "3 tablespoons toasted sesame seeds"}, {"text": "2 tablespoons olive oil"}, {"text": "1 teaspoon olive oil"}, {"text": "2 tablespoons minced fresh parsley"}, {"text": "1 tablespoon tamari soy sauce"}, {"text": "1/8 teaspoon honey"}, {"text": "1 pinch red pepper"}, {"text": "fresh ground pepper"}, {"text": "chopped fresh parsley, for garnish"}] Instructions: Preheat oven to 450 degrees. Make several cuts in eggplant with sharp knife. Combine eggplant in large saucepan with enough salted water to cover completely. Weight with smaller saucepan filled with water and let soak 20 minutes;rinse under cold water. Transfer to baking sheet and roast, turning occasionally, until eggplant is very soft, about 50 to 60 minutes. Let cool; peel and seed eggplant. Transfer pulp to small bowl and mash with fork, or transfer to blender and puree (eggplant should retain some texture). Combine tahini and 1/4 cup lemon juice in large bowl and mix well. Add more lemon juice if necessary to make thick paste. Add green onion,garlic,sesame seed, 2 tablespoons oil, parsley,soy sauce, honey, red pepper and ground pepper and mix well; stir in eggplant puree and adjust seasoning. Transfer mixture to shallow serving bowl, drizzle with remaining olive oil and sprinkle with chopped parsley. Refrigerate until ready to serve. (Can be prepared 1 day ahead.).

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Recipe: Triple Ginger Pound Cake Description: Make and share this Triple Ginger Pound Cake recipe from Food.com. Ingredients: [{"text": "3 cups all-purpose flour"}, {"text": "2 teaspoons ground ginger"}, {"text": "1 teaspoon baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "2 1/2 cups sugar"}, {"text": "1 1/4 cups butter, softened (do not use margarine)"}, {"text": "1 tablespoon grated gingerroot"}, {"text": "1 teaspoon vanilla"}, {"text": "5 eggs"}, {"text": "3/4 cup milk"}, {"text": "1/2 cup finely chopped crystallized ginger"}] Instructions: Preheat oven to 350&deg;. Spray a 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour. In a bowl, mix flour, ground ginger, baking powder, and salt; set aside. In a large bowl, beat sugar, butter, gingerroot, vanilla, and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat in flour mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan. Bake 50-60 minutes or until pick comes out clean. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.

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Recipe: Maple-Walnut Poundcake Description: None Ingredients: [{"text": "1 1/4 c. packed brown sugar"}, {"text": "3/4 c. all-purpose flour"}, {"text": "1 stick cold unsalted butter or margarine"}, {"text": "2 tsp. ground cinnamon"}, {"text": "1 c. walnuts"}, {"text": "3 stick unsalted butter or margarine"}, {"text": "1 1/2 c. maple-flavored pancake syrup"}, {"text": "1/2 c. packed brown sugar"}, {"text": "1 tbsp. vanilla extract"}, {"text": "2 tsp. baking powder"}, {"text": "1/2 tsp. baking soda"}, {"text": "1/2 tsp. salt"}, {"text": "7 large eggs"}, {"text": "4 1/4 c. all-purpose flour"}] Instructions: Heat oven to 325°F. Lightly grease an 18-cup (10 x 4-inch) tube pan (angel-food pan). In a medium bowl, stir brown sugar, flour, butter and cinnamon with a fork, or rub mixture with fingertips until crumbly. Stir in walnuts. With an electric mixer on high speed, beat butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda and salt in a large bowl until blended (mixture will look curdled). Add eggs, one at a time, beating well after each (mixture still looks curdled). With mixer on low speed gradually add flour, beating just until blended and smooth. Spoon half the batter into prepared pan. Sprinkle with half the streusel. Pour in remaining batter and spread evenly. Sprinkle with remaining streusel. Bake 1 hour, 15 minutes to 1 hour, 25 minutes or until a pick inserted in center of cake comes out with moist crumbs clinging to it. Cool in pan on a wire rack 15 minutes. If necessary, run a thin sharp knife around edge of pan to loosen cake. Place cookie sheet over pan and carefully invert both. Remove pan. Place rack over cake and turn cake streusel side up. Cool completely. Store wrapped airtight up to 3 days at room temperature or freeze up to 3 months.

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Recipe: Rhubarb Raspberry Pie Description: Not too tart but not too sweet, this beautiful pie is the herald of summertime! Serve with vanilla ice cream to balance the tartness of the rhubarb. I prefer this to strawberry-rhubarb pie because I do not like the texture of cooked strawberries. You can use your favorite pie crust in this recipe. Ingredients: [{"text": "1 recipe pie dough, enough for two crusts"}, {"text": "1 1/2 lbs trimmed rhubarb"}, {"text": "1 cup sugar, plus amount below"}, {"text": "2 tablespoons sugar"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "3 tablespoons cornstarch"}, {"text": "3 tablespoons fresh lemon juice"}, {"text": "1 1/2 cups raspberries"}, {"text": "1 large egg"}, {"text": "1 tablespoon milk"}] Instructions: Make pie crust for two-crust pie according to your favorite recipe. Refrigerate pie dough until ready to use. For Filling: Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups (reserve one cup). In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. NOTE: Feel free to use additional cornstarch to thicken if the mixture does not reach a consistency to your liking. Cool mixture to room temperature, about 30 minutes. Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold. Preheat oven to 425&deg;F. In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar. Bake pie on a baking sheet in middle of oven 45-50 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling. Serve pie with vanilla ice cream. NOTE: If you use frozen rhubarb or frozen raspberries, please make certain they are well-thawed and drained, and you may need to use additional thickener to achieve the proper consistency.

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Recipe: ButterFinger Cookies Description: These cookies are soooo good. If you love butterfingers and/or love chewy cookies, then these are for you. I have been making them for a few years now...enjoy!! Ingredients: [{"text": "3/4 cup(s) sugar"}, {"text": "3/4 cup(s) brown sugar"}, {"text": "1 cup(s) butter, room temperature"}, {"text": "1 - egg"}, {"text": "2 1/4 cup(s) all purpose flour"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 package(s) (8 count) mini butterfingers, crushed up (or more if you like more)"}] Instructions: Heat oven to 375. Mix together sugar, brown sugar, butter and egg in a large bowl. Stir in Flour, baking soda and salt. Mix well. Stir in crushed butterfingers. On parchment paper lined cookie sheet drop by teaspoon full (I like to use a 1 inch scoop, but whatever size you like them) Bake 8-10 min or longer if you make them bigger until light golden brown. Cool slighty, and store in an airtight container to keep chewy. I have also tried with other candy bars but this was my favorite!! Reese Cups and Heath Bar are also good!

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Recipe: Frozen Chocolate Hazelnut Parfait Description: None Ingredients: [{"text": "4 ounces gianduja (preferably Callebaut), chopped"}, {"text": "5 large egg yolks"}, {"text": "1/2 cup sugar"}, {"text": "2 tablespoons Tia Maria or other coffee-flavored liqueur"}, {"text": "1 teaspoon vanilla"}, {"text": "4 ounces hazelnuts, toasted and coarsely chopped"}, {"text": "2 cups well-chilled heavy cream"}, {"text": "Raspberries, for garnish"}, {"text": "chocolate sauce, for garnish"}] Instructions: Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.; Merlot, L'Ecole No. 41, Columbia Valley, 1996 Fume Blanc, The Hogue Cellars, Columbia Valley, 1998 Merlot, Columbia Crest, Columbia Valley, 1997 Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997 Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)

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Recipe: Arroz Con Crema Rice With Sour Cream Description: i saw this on the food net work, the best thing ive ever eaten , as a great side dish from mexico and thought i would like to try it so i went and found a recipe for it the sour cream needs overnight mingling Ingredients: [{"text": "4 cups water"}, {"text": "1 tablespoon butter"}, {"text": "2 teaspoons salt"}, {"text": "2 cups rice, converted"}, {"text": "2 tablespoons vegetable oil"}, {"text": "1/2 cup onion, finely diced"}, {"text": "1 garlic clove, minced"}, {"text": "2 poblano peppers, roasted, peeled, seeded, deviened, diced"}, {"text": "10 ounces frozen corn, thawed"}, {"text": "1/2 cup white cheese, shredded"}, {"text": "1 1/2 cups sour cream, prepared"}, {"text": "2 cups sour cream"}, {"text": "1/2 cup onion, diced"}, {"text": "1 garlic clove, minced"}, {"text": "2 teaspoons cilantro, fresh, finely chopped"}, {"text": "1/2 teaspoon salt"}] Instructions: the day before make up the prepared sour cream. by combining all ingredients. for the rice bring water butter and salt to a boil. add rice reduce heat to very low cover cook 20 minutes put into lARGE BOWL COOL preheat oven to 350 degrees heat oil in skillet add onion and garlic. then add chillis stir 1 minute. when wilted cool. combine with rice mix in corn thats been thawed add 1 1/2 cups sour cream mixture and cheese jack chhese or mexican white cheese. pour mixture in 9x13 baking pan and bake through about 30 minutes dont brown it.

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Recipe: Fiesta Grilled Ham Steak Description: Grilled ham steak brushed with a spicy glaze of jalapeno jelly, garlic and cilantro. Ingredients: [{"text": "1 Cook's\u00ae Bone-in Thick-Cut Ham Steak (about 2 pounds)"}, {"text": "1 jar 10-ounces Jalapeno Pepper Jelly (about 3/4 cup)"}, {"text": "2 cloves garlic, minced"}, {"text": "1/4 cup chopped fresh cilantro"}] Instructions: 1. Prepare grill for medium heat. 2. Combine jelly and garlic in small saucepan; cook over medium heat 2 minutes, or until jelly is completely melted, stirring occasionally. Remove from heat. (Or, combine in small microwavable bowl. Microwave on HIGH 1 minute, or until jelly is melted.) Stir in cilantro. Reserve 1/4 cup jelly mixture; set aside. 3. Grill ham steak 5 minutes; turn over. Brush with half of the remaining jelly mixture; continue grilling 10 minutes, until ham reaches an internal temperature of 160 degrees F when tested in center with meat thermometer, turning ham steak over and brushing with remaining jelly mixture after 5 minutes. 4. Serve with the reserved jelly mixture.

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Recipe: French Silk Pie Description: Although there are a number of recipes on this website for French Silk Pie, I believe this one is still a bit different, &amp; if the chocoholic in me is at all accurate, it's sinfully delicious! The recipe was seen in the Oct 1997 issue of Eating Well. Preparation time does not include the time needed for the baked crust to cool, nor the 3 hours needed for the finished pie to chill &amp; set. Ingredients: [{"text": "30 chocolate wafers"}, {"text": "2 tablespoons dates, pitted, chopped (I use Medjool)"}, {"text": "1 tablespoon canola oil"}, {"text": "2 tablespoons water"}, {"text": "1 tablespoon brewed coffee (optional)"}, {"text": "4 tablespoons water"}, {"text": "1 1/2 teaspoons gelatin, unflavored"}, {"text": "1 large egg"}, {"text": "1/2 cup 1% low-fat milk"}, {"text": "1/2 cup light brown sugar, packed"}, {"text": "1/3 cup unsweetened cocoa powder (Dutch process)"}, {"text": "2 ounces bittersweet chocolate, chopped (NOT unsweetened)"}, {"text": "1 1/2 teaspoons pure vanilla extract"}, {"text": "3 large eggs, whites only"}, {"text": "1/2 teaspoon cream of tartar"}] Instructions: FOR THE CRUST: Preheat oven to 325 degrees F, then lightly oil a 9-inch pie pan. In a food processor, combine chocolate wafers &amp; dates, processing until finely chopped, then add oil &amp; water &amp; process until moistened. Press into the bottom &amp; sides of the prepared pie pan. Bake crust for 10 minutes, or until crisp, then cool completely on a wire rack. FOR THE FILLING: In a small bowl, combine coffee (if using) &amp; 1 tablespoon of water, then sprinkle the gelatin on top &amp; set aside to soften. In a small saucepan, whisk together the egg, milk, 3 tablespoons of brown sugar &amp; cocoa until smooth, then cook over low heat, whisking constantly, until thickened, from 5 to 7 minutes. DO NOT LET MIXTURE COME TO A SIMMER. Remove from heat, add reserved gelatin mixture &amp; stir until dissolved. Add chocolate &amp; vanilla, stirring until melted, then set aside to cool to room temperature, at least 30 minutes. Meanwhile, in a wide saucepan, bring about 1 inch of water to a bare simmer over low heat. Then, in a heatproof bowl, large enough to fit OVER the saucepan, combine egg whites, cream of tartar, remaining 3 tablespoons of water &amp; remaining 5 tablespoons of brown sugar. Set the bowl over the saucepan &amp; beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F, about 3 to 5 minutes. Increase mixer speed to high &amp; continue beating for another 3 1/2 minutes, then remove bowl from the heat &amp; beat meringue until cool, 2 to 3 minutes longer. Whisk 1/4 of the meringue into the reserved chocolate mixture until smooth. Scrape chocolate mixture into remaining meringue &amp; use a whisk to incorporate it with a folding motion. Spoon this into the crust &amp; chill, uncovered, until set, about 3 hours. The pie will keep, covered, in the refrigerator for up to 2 days.

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Recipe: Potato Corn Chowder Description: This is a Pennsylvania Dutch recipe. NOTE: You can add White chicken breast to turn it into Chicken Potato Corn Chowder. Ingredients: [{"text": "6 large potatoes (peeled n diced)"}, {"text": "4 can(s) sweet corn *do not drain"}, {"text": "1 large onion (diced)"}, {"text": "1 stick(s) butter *can use margarine but it takes something away from it."}, {"text": "1 tablespoon(s) salt"}, {"text": "1 can(s) evaporated milk"}, {"text": "1 teaspoon(s) pepper"}, {"text": "1 - egg"}, {"text": "1 - potato masher"}] Instructions: Peel and dice the 6 Large Potatoes and the 1 Large Onion. Place in Sauce pan. Fill water til just barely covering the Potatoes. **When done pour all including what water that is left in the pan, into a Large Soup Pot. Put back into burner on low to simmer. Open the 4 cans of corn *Do not drain Pour into the Soup pot and stir all together. Cut one stick of Butter into slices and add little by little into the ingredients in the Pot. Add the salt and Pepper and mix well. Now pour the Evaporated Milk into the pot while simmering and stir well... Take the Potato masher and gently mash a few of the potatoes in the bottom of the pot but not all. Just to make it a little creamier. Turn up heat a little and keep stirring...Watch closely do not Scald bottom of pan. Stirring constantly. Break one egg into a cup, mix well...Add some of the chowder broth into the cup and stir vigorously. Add to the chowder slowly stirring briskly until its all in...Turn the heat down and continue to stir a while longer...Adding salt to taste.

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Recipe: Chickpea Burgers Description: For a meatless and high-fibre meal that both kids and parents can enjoy, try chickpea burgers for a change of pace, you will find them very different, yet so good!! Ingredients: [{"text": "1/2 cup pecans"}, {"text": "1 (540 ml) can chickpeas, rinsed and drained"}, {"text": "3 tablespoons canola oil"}, {"text": "1 garlic clove, minced"}, {"text": "1 egg"}, {"text": "1/4 cup breadcrumbs"}, {"text": "1 cup green onion, chopped"}, {"text": "1/2 cup fresh parsley, finely chopped"}, {"text": "1 teaspoon dried rosemary"}, {"text": "1 tablespoon grated lemon rind"}, {"text": "2 drops hot sauce"}, {"text": "1 teaspoon Worcestershire sauce"}, {"text": "salt and pepper"}, {"text": "canola oil, for brushing burbers"}, {"text": "4 slices cheese (optional)"}, {"text": "4 whole-wheat hamburger buns"}] Instructions: In a baking sheet, spread pecans and bake in a 350F oven for 5-8 minute. Let cool. In a food processor, pur&eacute;e chickpeas, toasted pecans, canola oil, garlic and egg until smooth. Transfer into a large bowl, stir in bradcrumbs. Stir green onions, parsley, lemon rind, hot sauce and Worcestershire sauce into mixture. Form into 8 patties. Brush patties with oil and fry on grill over medium heat for 3 minutes per side. Place each patty on bun half and top with cheese, if using. Also lettuce and other fixins!

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Recipe: How To Make Cut-Out Sugar Cookies Description: None Ingredients: [{"text": "1 cup (2 sticks) unsalted butter, softened at room temperature for 1 hour"}, {"text": "2 ounces cream cheese, at room temperature"}, {"text": "1 cup sugar"}, {"text": "1 large egg"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1/2 teaspoon almond extract"}, {"text": "1 teaspoon lemon zest"}, {"text": "3 cups all-purpose flour"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1/2 teaspoon salt"}] Instructions: Cream the butter, cream cheese, and sugar: Place the softened butter, cream cheese, and sugar in the bowl of a stand mixer (or in a mixing bowl with a hand mixer). Beat together on medium until very light and fluffy. Scrape down the sides of the bowl and the beater. Beat in the egg, extracts, and lemon zest: Add the egg to the mixing bowl and continue beating until it&#x27;s fully incorporated and the batter is smooth again. Beat in the vanilla extract, almond extract, and lemon zest. Scrape down the sides of the bowl and the beater. Add the flour, baking powder, and salt: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, beating on low speed until everything starts clumping together into a soft dough and the flour is nearly incorporated (the sides of the bowl will still look floury). Mix a few times by hand: Use a stiff spatula to incorporate the last of the flour and to make sure everything from the sides and bottom of the bowl have been worked in. The finished dough will be very soft and quite sticky. Roll out the dough between wax paper: Divide the dough into two portions. Sandwich each half between wax paper and pat the dough into thick disks. Then use a rolling pin to roll each disk out to 1/4- to 1/8-inches thick. Chill the dough: Transfer the rolled-out dough to a baking sheet, still sandwiched between wax paper, stacking them on top of each other. Chill the dough in the refrigerator for at least an hour or for up to 5 days. (See Recipe Notes for freezing instructions.) Preheat the oven to 350°F: Preheat the oven to 350°F with a rack in the middle position. Line 2 baking sheets with parchment or a Silpat. Cut out the cookies: Work with one portion of dough at a time, leaving the other in the refrigerator. Transfer the dough to your work surface and peel off the top layer of wax paper. You can cut out the cookies on the wax paper, or you can dust your work surface with flour, flip the dough over on top, and peel off the other piece of wax paper. Cut out cookie shapes and transfer to the prepared baking sheet with a spatula. (Do not bake the cookies on the wax paper; the wax will melt in the oven.) Repeat with the other portion of dough. Re-roll the dough scraps to cut out additional cookies. Bake for 8 to 15 minutes: Bake the cookies until the edges are set and just barely starting to turn golden, 8 to 15 minutes depending on the size of your cookies. Cool the cookies: Let the cookies cool on the baking sheet for 10 minutes — they are delicate when first out of the oven and can break if moved sooner. Transfer the cookies to a cooling rack to cool completely. If any cookies have baked together in the oven, use a sharp paring knife to gently cut them apart while the cookies are still warm. Frost or glaze the cookies: Once completely cool, the cookies can be frosted, glazed, or decorated. Store sugar cookies: Store cookies in an airtight container at room temperature. They are best if eaten within 5 days.

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Recipe: Awesome Crock Pot Sweet, Sour and Spicy Chicken Description: A great Fall (or anytime!) recipe for an easy, convenient and mouth watering dinner. You will have a hard time not tearing into it while you smell it cooking! Warning: this feeds a crowd, it can easily be cut in half, or just make the whole thing and have awesome leftovers :) Ingredients: [{"text": "3 lbs , boneless skiness chicken breasts or 3 lbs chicken thighs"}, {"text": "2 lbs carrots"}, {"text": "2 large yellow onions or 2 large white onions"}, {"text": "3 inches piece fresh gingerroot"}, {"text": "2 large green peppers"}, {"text": "1 (20 ounce) can pineapple chunks"}, {"text": "2 cups of low fat and low sodium chicken broth"}, {"text": "5 tablespoons dark brown sugar, firmly packed"}, {"text": "3 tablespoons allspice"}, {"text": "1 1/2 tablespoons ground ginger"}, {"text": "5 tablespoons of texas pete hot sauce or 5 tablespoons Tabasco sauce"}, {"text": "1/4 cup soy sauce"}, {"text": "4 tablespoons cornstarch"}, {"text": "1 cup per person brown rice (I use Uncle Ben's Boil-In-Bag brown rice)"}] Instructions: I use Reynold's Slow Cooker Liners, so if you use them put one in your crockpot. I also use a 7 quart crockpot and have room to spare with this recipe. Slice carrots into 1 inch or so pieces and spread into bottom of crock pot. Chop onions coarsely and spread over carrots. Cut the green peppers into 1/2 inch pieces, cover and refrigerate for later. Peel the gingeroot (I find this to be easiest with a sharp paring knife) and chop finely. Sprinkle the gingeroot over the onions. Wash chicken and arrange over top of the vegetables in the crock pot, leaving a little space between pieces if you're able to so liquids can flow through. Pour chicken broth in a bowl. Add the brown sugar and stir well to dissolve. Next stir the allspice, ground ginger, hot sauce and soy sauce into the broth mixture. Stir well and pour evenly over the chicken in the crockpot. Sprinkle a little extra allspice and ground ginger over the chicken, if desired. I do this because it flavors the chicken well. Put the lid on the crockpot and cook on High for 6 hours or Low for 8 hours. Turn crock pot to High if it isn't already there and pull chicken out into a big bowl for now. Cover chicken to keep it hot. Put lid back on crockpot. About now I start the water for the rice, so if you're using boil in bag or minute rice get the water going now. If you're using other rice that cooks for a longer time start it well before now. Drain pineapple juice into a bowl and reserve. Stir pineapple chunks and green pepper into crockpot, replace lid. Stir cornstarch into pineapple juice until dissolved and slowly stir into the crockpot. Stir well, replace lid and continue to cook for 15 minutes. During this time finish getting the rice ready. Shred the chicken and stir into crockpot. Put 1 cup of rice into individual soup bowls and top with the sweet, sour and spicy chicken. Enjoy!

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Recipe: Chicken Stir-Fry Description: Make and share this Chicken Stir-Fry recipe from Food.com. Ingredients: [{"text": "1/4 cup orange juice"}, {"text": "1 1/2 tablespoons cornstarch"}, {"text": "1 lb boneless skinless chicken breast, cut into strips"}, {"text": "3/4 cup reduced-sodium chicken broth"}, {"text": "1 1/2 tablespoons reduced sodium soy sauce"}, {"text": "2 1/2 teaspoons canola oil"}, {"text": "1 clove garlic, minced"}, {"text": "1 1/2 teaspoons ground ginger"}, {"text": "1 1/2 cups snow peas"}, {"text": "1 cup red bell pepper, cut into thin strips"}, {"text": "3/4 cup sliced green onion"}, {"text": "1 cup frozen broccoli, thawed"}, {"text": "1 medium carrot, thinly sliced"}, {"text": "2 cups cooked white rice"}] Instructions: In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours or as long as you can. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. In a wok or large non-stick skillet, heat canola oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

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Recipe: one minute bread Description: this is not my recipe, but i feel it is so good and easy i had to share. here is the original - http://www.lifehack.org/articles/lifehack/kitchen-hack-one-minute-ciabatta-bread.html the comments are extremely helpful, and yes, it needs more salt. Ingredients: [{"text": "1/4 teaspoon(s) active dry yeast"}, {"text": "1 teaspoon(s) salt"}, {"text": "2 cup(s) water, warm"}, {"text": "4 cup(s) flour"}, {"text": "- herbs of choice, optional"}] Instructions: Mix Water & Yeast Pour the warm water into the medium-size mixing bowl and stir in the yeast with a spoon. No need to be particular, just dump and slosh. Add Flour And Salt Add flour and salt to your bowl of yeasty water. This, after measuring out the flour, presents another prime opportunity to get flour on your person. This will be regarded by many as a sign of your culinary determination. You’ll need such signs because anybody who actually watches you make the bread will think you’re one of the laziest bakers in existence. Stir Into A Heavy Batter Use a spoon. You could use your hands if you wanted but you probably didn’t wash your hands before starting this anyhow. Start with a quick run about around the perimeter of the bowl with your spoon. A few quick strokes through the middle and you should have a heavy batter. If it looks too thick to be pancake batter and not thick enough to be playdough, you’re right on target. Set It And Nearly Forget It Cover your project with a hand towel or plastic wrap and set in a safe place for a few hours. After the dough has rested for 8 to 12 hours, it will have nearly doubled in size. (If you add a bit of sugar at the start and you’re in a hurry, you can rush this process but I don’t recommend it for your first try.) Preheat Oven & Prepare Your Pan There’s a lot of room for variation at this stage. The goal is to place the dough onto a surface that will keep it from falling through the oven rack and not stick on. I use an old cookie sheet sprinkled with flour and corn meal. You can use a buttered pan, pizza stone, or baking paper. It’s up to you. The flour/cornmeal method takes only a few seconds. Before you start prepping your pan/stone, set your oven to 400F. Pour Out The Batter This is the fun part! Uncover the bowl of dough and slowly pour it out onto the pan you just prepared for it. You’ll want to use a spoon to guide the dough into place and get the last bits out of the bowl. The dough will be very wet and sticky. That’s okay! Get the dough out onto the pan. Add Spices (If Needed) & Place Bread Into 400F Oven If you’re trying to stay within the one-minute prep, you probably won’t have time to sprinkle some of your favorite herbs onto your ciabatta before baking. If you’re not worried about time, some dried oregano, basil, and rosemary make a nice addition. Remove Your Ciabatta From The Oven Check on your ciabatta after about 25 minutes. Once it’s golden brown on top and looks good to eat, take it out of the oven and set it aside to cool for at least 10 minutes. You can cut into it immediately but if you do it’ll collapse and won’t look as pretty. Slice & Enjoy Move your ciabatta off the pan or baking stone and onto a proper cutting board for demolition and devouring. Ciabatta is famous as a sandwich bread but, like most breads, it’s absolutely delicious right out of the oven.

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Recipe: Iranian Rhubarb Khoresh Description: This is a recipe I found in The Age Newspaper last year -'05. It was the author's own mucking about from a few sources so may not be 100 % authentic - but then not much is... It's a wonderful sour dimension from the fruit combined with the fattiness of the lamb and punch of mint. Worth a try, really unusual. Even better the next day... Ingredients: [{"text": "2 onions, finely diced"}, {"text": "1 kg lamb shoulder, trimmed and cubed"}, {"text": "3 -4 tablespoons olive oil"}, {"text": "100 ml lemon juice or 100 ml lime juice"}, {"text": "400 ml chicken stock"}, {"text": "1 teaspoon salt"}, {"text": "1 cinnamon sticks or 1 cassia"}, {"text": "12 cloves"}, {"text": "1 bunch chopped fresh parsley"}, {"text": "1 bunch of fresh mint"}, {"text": "350 g rhubarb, cleaned, destringed, chopped into 5cm pieces"}] Instructions: In a heavy pan, gently fry onions in a tbsp oil til brown and remove. Add more oil and brown lamb in small batches. Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours. Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes. Reduce the sauce to curry consistency ( may need to take out meat ), then add rhubarb and simmer another 10 minutes. Serve piping hot with rice and vegetables.

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Recipe: Dutch Chocolate-mint Cheesecake Description: Make and share this Dutch Chocolate-mint Cheesecake recipe from Food.com. Ingredients: [{"text": "1 (9 ounce) box chocolate wafers, cookies,broken"}, {"text": "3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, coarsely chopped (not unsweetened)"}, {"text": "3 tablespoons sugar"}, {"text": "7 tablespoons unsalted butter, melted,hot"}, {"text": "12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped (not unsweetened)"}, {"text": "2 lbs cream cheese, room temperature"}, {"text": "1 3/4 cups sugar"}, {"text": "4 large eggs"}, {"text": "1/4 cup whipping cream"}, {"text": "1/2 cup unsweetened cocoa powder, sifted"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1 teaspoon peppermint extract"}, {"text": "1/2 cup sour cream"}, {"text": "1/4 cup sugar"}, {"text": "12 fresh mint leaves"}] Instructions: For crust:. Finely grind cookies, chocolate and sugar in processor. Add butter; blend until crumbs begin to stick together. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. For filling:. Position rack in center of oven and preheat to 350&#xB0;F Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Add eggs 1 at time, beating just until incorporated. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth. Pour filling into crust. Bake until center is just set, about 1 hour. Transfer to rack and cool 20 minutes. Run small sharp knife around top edge of pan to loosen. For toppings:. Combine sour cream and sugar in bowl. Spoon sour cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until cold, at least 6 hours. Garnish with mint leaves.

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Recipe: Garlicky Shrimp Manicotti Description: We love shrimp, we love pasta . . . this recipe combines the best of both! While these are perfectly delicious reheated the next day, I would advise baking any leftovers only when needed as the pasta does tend to soften after reheating, making removal from the baking dish (and therefore a pretty presentation) more difficult. Preparation time does not include time to make the marinara sauce or the home-made manicotti. Ingredients: [{"text": "1/2 tablespoon olive oil"}, {"text": "1 lb raw shrimp, peeled and cut into thirds"}, {"text": "1 garlic clove, finely minced"}, {"text": "1/8 cup fresh parsley, chopped"}, {"text": "fresh ground black pepper"}, {"text": "8 ounces mozzarella cheese (fresh or otherwise, but NOT grated)"}, {"text": "2 cups marinara sauce (I use my My \"base for Everything\" Zippy Marinara Sauce)"}, {"text": "9 fresh manicotti crepes (I use my Fresh-Made Manicotti or Cannelloni Crepes Shells)"}] Instructions: Pre-heat oven to 400&deg;F. Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe). Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat. Stir in the parsley and season to taste with pepper; set aside. Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes. Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating). Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each. Lay one strip of mozzarella on each over the shrimp mixture. With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube. Place seam-side down in your baking dish and repeat with remaining. Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all. Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly. Allow to rest 5 minutes before serving.

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