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Recipe: Soooo Southern Magic Beans Description: Who knew a Crock Pot could turn out pinto beans this well-cooked and flavorful! We used ham hocks and this gave the broth and beans a rich flavor. The pinto beans are slow-cooked to tender perfection. The spices are spot-on and we loved the slight flavor cumin adds. Serve with a big slab of cornbread and you have a traditional Southern meal. Ingredients: [{"text": "1 pound(s) dried pinto beans"}, {"text": "2 - ham hocks or 1 meaty ham bone"}, {"text": "2/3 cup(s) fresh cilantro"}, {"text": "1 - onion, chopped"}, {"text": "1 tablespoon(s) chopped garlic"}, {"text": "2 tablespoon(s) Knorr tomato bouillon with chicken flavor"}, {"text": "1 teaspoon(s) rubbed sage"}, {"text": "1 teaspoon(s) cumin"}, {"text": "1 teaspoon(s) lemon pepper"}, {"text": "1 teaspoon(s) oregano, dried Mexican"}, {"text": "1 1/4 teaspoon(s) ground ginger (secret for no gas)"}, {"text": "1 teaspoon(s) dry mustard (secret for no gas)"}, {"text": "4 - bay leaves, dried"}] Instructions: Pick through and rinse beans well. Place beans in the Crock Pot. Add water until beans are covered by 5 inches. Add all ingredients and turn Crock Pot on high for two hours. Turn the Crock Pot to low and go to bed! A total cooking time of 12 hrs. Two hours on high and ten hours on low. In the morning, check for liquid, spices, and doneness.... adjust spices and add water or tomato sauce, if needed. If you love heat, add chopped peppers at the beginning.

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Recipe: Apple, Pear Seared Scallops Salad With a Brandy Sauce Description: This can be as a first course appetizer, but I love to serve this as a salad starter. It is so good and really is a show stopper. The spinach is pan seared for just 1 minute and then topped with the scallops seared and garnished with a brandy cream sauce. Note, the sauce can easily be made ahead of time as well as the apples and pears. Pan searing the spinach as I mentioned and scallops takes only minutes so make sure everything is done and ready to go. To keep the apple, pears and scallops warm, I just put them in a small bowl and cover with foil and set in a 200 degree oven. But it is not a big deal if you don't put them in the oven, just covering them with foil should keep them warm enough. This is a very quick but very elegant dish. I have served this for many holiday dinner and always has rave reviews. It is also on my catering menu and is always very popular. So, don't be scared off by four steps. Two steps are done in advance and the rest is done in just minutes. Just take it step by step. It is not hard. Ingredients: [{"text": "1 large shallot, chopped fine"}, {"text": "1 cup heavy whipping cream"}, {"text": "1/3 cup brandy"}, {"text": "1/2 tablespoon olive oil"}, {"text": "1/2 cup apple cider"}, {"text": "1 teaspoon fresh thyme"}, {"text": "1 teaspoon minced garlic"}, {"text": "1 cup granny smith apple (peeled and chopped fine)"}, {"text": "1 cup bosc pear (peeled and chopped fine)"}, {"text": "1 teaspoon butter"}, {"text": "2 tablespoons pecans, chopped fine"}, {"text": "1 (7 ounce) bag Baby Spinach"}, {"text": "16 large sea scallops"}, {"text": "1/2 cup plain breadcrumbs"}, {"text": "1 teaspoon salt (for scallops)"}, {"text": "1/2 teaspoon ground black pepper (for scallops)"}, {"text": "1/2 teaspoon olive oil (for spinach)"}, {"text": "1/4 teaspoon salt (for spinach)"}, {"text": "1 pinch ground black pepper (for spinach)"}] Instructions: Brandy Sauce -- I make this first so it is already to go because everything else is so quick. In a small pot add the oil and heat to medium high heat. Saute the shallot and cook just a minute until it softens slightly. Add the brandy (make sure you remove from the burner when you do this) return and then cook just a few seconds. Then add in the cream and boil for 2-3 minutes. Remove from the heat and transfer to a small bowl. I just keep it at room temperature unless you make it the morning of, then you can refrigerate. But make sure you bring to room temp before you make your scallops. Apples and Pears -- I make these ahead to and just reheat in the micro for just 1 minute. Makes this much easier. In a small sauce pan add the butter and bring to medium high heat. Add the apples and pears and cook 3-5 minutes until soft but NOT mushy. You want them tender. Once soft, add in the pecans and remove to a small bowl and cover with plastic wrap. Scallops -- Remove from the refrigerator and let them set at room temperature. Just let them come to room temp it won't take long. At this point, make sure you take your sauce and apples out of the refrigerator if you made them earlier that day. You want to make sure they are room temperature. Searing Scallops -- Very Important! Make sure the scallops are dry, pat dry with a paper towel. In a small bowl, add the bread crumbs, salt and pepper and dip each side of the scallop lightly in the mixture. Then in large saute pan NON stick heat to medium high to high heat and add the olive oil. Add the scallops (don't over crowd, you want a nice dark brown sear) and cook until nicely brown on each side. They will only take about 2 minutes per side. It may take 2 batches depending on the size of your pan. Remove to a plate and cover with foil as you make the sauce. Part 2 -- After removing the scallops, reduce the heat to medium and add the apple cider and thyme to the pan and scrape up all the bits on the bottom. Boil 1 minute until the cider reduces a bit and all the bits are scraped up. Then add you room temp brandy sauce and bring to a boil. Cook 1 minute and remove from the heat. Spinach, Apples and Pears -- Last components. I just reheat my apples/pears in the microwave for just a minute before plating. And as for the spinach, I just put in a large bowl and toss with a teaspoon of olive oil, salt and pepper. Then toss and cover with plastic wrap and cook 1 minute. You don't want it completely wilted, just lightly sauteed. Plating -- On each plate, add some of the wilted spinach and then a scallop in the middle. Top that scallop with a spoon of the apple, pear, and nut mixture and then another scallop. Put a tooth pic through the top so they don't fall over. Just drizzle with the brandy sauce and serve. Just enjoy this great very unique wonderful appetizer/salad starter course. This served with some grilled steaks or beef tenderloin a potato gratain and some amazing desert makes this a 5 star dinner. A little work for a beginning dish, but it does get noticed.

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Recipe: Recipe: Slow Cooker Chili Mac and Cheese Description: Chili meets mac in cheese in this hearty and satisfying mashup Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "1/2 medium yellow onion, diced"}, {"text": "1 pound lean ground beef"}, {"text": "2 tablespoons chili powder"}, {"text": "2 teaspoons ground cumin"}, {"text": "2 teaspoons garlic powder"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1/4 teaspoon freshly ground black pepper"}, {"text": "1 (28-ounce) can fire-roasted diced tomatoes"}, {"text": "1 (15-ounce) can kidney beans, drained and rinsed"}, {"text": "1 (6-ounce) can tomato paste"}, {"text": "1 1/2 cups low-sodium beef broth or water"}, {"text": "8 ounces elbow macaroni, cooked"}, {"text": "1 1/2 cups shredded cheddar cheese (about 6 ounces), divided"}, {"text": "1 1/2 cups shredded Monterey Jack cheese (about 6 ounces), divided"}, {"text": "4 medium scallions, thinly sliced (optional)"}] Instructions: Set a 5-quart or larger slow cooker to low and allow it to heat while the beef browns. Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add the chili powder, cumin, garlic powder, salt, and pepper, and stir to combine. Cook for 1 minute more. Transfer to the slow cooker. Add the tomatoes and their juices, beans, tomato paste, and broth or water and stir to combine. Cover and cook on the LOW setting for 7 to 8 hours or the HIGH setting for 3 to 4 hours. Stir in the pasta and half of each the cheddar and Monterey Jack cheeses. Top with the remaining cheese. Cover, set to LOW and cook for 15 minutes for the cheese to melt. Spoon into bowls, top with scallions if using, and serve warm.

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Recipe: Winter Warm-Up Beef Simmer Description: Oh gosh we love this one. Another from Country Recipes. All you need with this is some good crusty dipping bread. I'm sure the crockpot lovers can adjust this to that. Don't let the list of ingredients deter you, its super easy once in the pot. Ingredients: [{"text": "1 cup onion, chopped"}, {"text": "6 slices bacon, cut into 1/2-inch pieces"}, {"text": "3 lbs chuck roast, trimmed, cut into 2-1/2-inch pieces"}, {"text": "8 medium red potatoes, halved"}, {"text": "3 medium carrots, cut into 1-inch pieces"}, {"text": "3 medium onions, halved"}, {"text": "8 ounces mushrooms, fresh, halved"}, {"text": "1/2 cup fresh parsley, chopped"}, {"text": "1 cup apple juice"}, {"text": "10 1/2 ounces beef broth"}, {"text": "6 ounces tomato paste"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon pepper"}, {"text": "1/2 teaspoon thyme leaves"}, {"text": "1 teaspoon garlic, fresh, minced"}, {"text": "2 bay leaves"}] Instructions: Heat oven to 325°F. In dutch oven plce onions, bacon and roast. Cook over med. high heat, stirring occasionally, until bacon and roast are browned (8-10 min). Stir in vegetables. Stir in remaining ingredients and cover. Bake for 1-1/2 hour. Uncover and continue baking stirring occasionally for 2 to 2-1/2 hours or until roast if fork tender. Note> I apologize to the masters of the crockpot cookery, but I'm at home all the time, and I love to "play" with my food, stirring, and tasting, and tweaking along. Please feel free to alter this to fit your lifestyle and preferences.

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Recipe: Triple Chocolate Bread Pudding (White Chocolate Sauce) Description: WARNING: This recipe might cause you not to share this dessert! This is a recipe worthy of any of the restaurants in Louisianna off of Bourbon Street. Personally I'm not a big fan of bread pudding, but this recipe tastes sinful, I LOVE it! Ingredients: [{"text": "2 cups heavy whipping cream"}, {"text": "1/3 cup sugar"}, {"text": "1/4 cup whole milk"}, {"text": "6 ounces semi-sweet chocolate chips"}, {"text": "2 large eggs, slightly beaten"}, {"text": "1 teaspoon vanilla extract"}, {"text": "6 ounces French bread, cut into 3/4 inch cubes (1 day old, not fresh)"}, {"text": "1/4 cup semi-sweet chocolate chips"}, {"text": "white chocolate sauce"}, {"text": "4 -6 ounces white chocolate chips"}, {"text": "1 cup heavy whipping cream"}] Instructions: In a sauce pan on medium heat, heat cream, sugar, and milk until sugar dissolves, stirring occasionally. Add 6 oz. of chocolate, stirring with a wire whisk and remove from heat. Keep stirring until mixture is smooth and chocolate melts completely. Gradually in eggs and vanilla until well combined. Place bread in shallow 1 1/2 quart or 8 x 8 glass or ceramic baking dish. Pour chocolate mixture over bread and mix it together. Cover and refrigerate 30 minutes stirring occasionally. Sprinkle rest of chocolate chips on top of bread mixture. Bake at 300, uncovered, 40 - 45 minutes until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. FOR WHITE CHOCOLATE SAUCE. In a small sauce pan, heat cream and white chocolate chips together. Stir over med-low heat constantly stirring until chips are all melted. Serve over bread pudding.

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Recipe: Japanese Sponge Cake (Kasutera) Description: Make and share this Japanese Sponge Cake (Kasutera) recipe from Food.com. Ingredients: [{"text": "5 large eggs"}, {"text": "2/3 cup confectioners' sugar"}, {"text": "1/4 cup honey"}, {"text": "3/4 teaspoon baking powder"}, {"text": "3/4 cup all-purpose flour"}, {"text": "confectioners' sugar, for dusting"}] Instructions: Preheat oven to 350 degrees Fahrenheit. Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes). Sift baking powder and flour together; sift into bowl. Gently fold in dry ingredients until just combined. Carefully pour into greased cake tin. Bake for 30 minutes. You can also steam this cake for a traditional cake that is springy and light.

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Recipe: Grilled Steaks With Sweet-Spicy Hoisin Sauce Description: Recipe by Wolfgang Puck, "Wolfgang Puck's Home Cooking" originally appeared in August, 2007 EatingWell Magazine. These steaks make a better match for a fruity red a Zinfandel than a more structured Cabernet. Ingredients: [{"text": "1/4 cup vegetable oil, plus more for rubbing"}, {"text": "4 medium shallots, thinly sliced"}, {"text": "4 garlic cloves, minced"}, {"text": "1 tablespoon finely grated gingerroot"}, {"text": "1/2 teaspoon crushed red pepper flakes (to taste)"}, {"text": "1/3 cup chopped cilantro"}, {"text": "1/3 cup hoisin sauce"}, {"text": "3 tablespoons soy sauce"}, {"text": "1/2 cup chicken stock"}, {"text": "3 tablespoons honey"}, {"text": "3 tablespoons unsalted butter"}, {"text": "6 (1/2 lb) beef strip steaks (1/2 lb each)"}, {"text": "2 large sweet onions, sliced crosswise 1/2 inch thick"}, {"text": "salt & freshly ground black pepper, to taste"}] Instructions: Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended; keep warm. Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter. Thickly slice the steaks and arrange on the platter. Serve with the steak sauce, baked potatoes with choice of toppings and haricots verts.

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Recipe: Roasted Butternut Squash Soup Description: With just a little bit of prep work, you can throw this meal in the oven and let it do the work for you! Ingredients: [{"text": "1 large butternut squash"}, {"text": "2 carrots"}, {"text": "3 celery stalks"}, {"text": "1 large onion"}, {"text": "5 garlic cloves"}, {"text": "6 sage leaves"}, {"text": "6 thyme sprigs"}, {"text": "1 rosemary sprig"}, {"text": "1/4 teaspoon cayenne red pepper powder"}, {"text": "Salt and pepper to taste"}, {"text": "2 tablespoons olive oil"}, {"text": "3 1/2 cups vegetable stock"}] Instructions: Preheat oven to 350 degrees. Prepare the butternut squash by peeling, pitting, and chopping into 1 inch squares. Add to large roasting pan. Chop celery, carrots, and onions into large pieces, and add to pan. Add peeled garlic cloves whole into roasting pan. Sprinkle on herbs, red pepper powder, salt, and pepper, coat with olive oil, and toss to mix. Roast the veggies for an hour. Add 1/2 of the roasted veggie mix to a food processor with ½ cup of vegetable stock, and puree. Repeat for the second half of veggie mix. Pour mixture into a large saucepan, and add in the remainder of the vegetable stock. Simmer on low for 10 minutes, stirring well. Serve hot!

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Recipe: Beef Rouladen with Brunoise Vegetables and Red Wine Description: None Ingredients: [{"text": "1 1/2 pounds bottom round, trimmed"}, {"text": "3 yellow onions, small dice"}, {"text": "3 large carrots, peeled and diced"}, {"text": "3 stalks celery, small dice"}, {"text": "3 tablespoons garlic, minced"}, {"text": "1 pound ground chicken"}, {"text": "Salt and freshly ground black pepper"}, {"text": "1/2 cup dry bread crumbs"}, {"text": "1 egg, beaten"}, {"text": "4 dill pickles"}, {"text": "2 tablespoons olive oil"}, {"text": "1 bunch parsley, chopped"}, {"text": "3 cups red wine"}, {"text": "1 cup Port"}, {"text": "Fresh thyme"}, {"text": "1 cup veal stock"}, {"text": "2 cups chicken stock"}, {"text": "4 tablespoons butter"}] Instructions: Flatten the beef round with a cleaver, or meat pounder, to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly. Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butcher's string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place. In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme. Bring this mixture to a boil, add the beef, and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria. If too much of the liquid evaporates, add a little more chicken stock. Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.

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Recipe: Spinach Artichoke Gratin Description: Make and share this Spinach Artichoke Gratin recipe from Food.com. Ingredients: [{"text": "vegetable oil cooking spray"}, {"text": "16 ounces nonfat cottage cheese or 16 ounces low fat cottage cheese"}, {"text": "2 eggs or 2 egg substitute, equivalent to"}, {"text": "3 tablespoons grated parmesan cheese"}, {"text": "1 tablespoon fresh lemon juice"}, {"text": "1/8 teaspoon white pepper"}, {"text": "1/8 teaspoon ground nutmeg"}, {"text": "2 (10 ounce) packages frozen no-salt-added chopped spinach, thawed"}, {"text": "1/3 cup thinly sliced green onion (green part only - about 6 medium)"}, {"text": "1 (10 ounce) package frozen no-salt-added artichoke hearts, thawed"}, {"text": "1 1/2 tablespoons grated parmesan cheese"}] Instructions: Preheat oven to 375 degrees. Spray a 1 1/2 quart baking dish with cooking oil spray. In a food processor or blender, process cottage cheese, egg substitute, 3 Tablespoons parmesan, lemon juice, pepper and nutmeg until smooth Squeeze moisture from spinach. In a large bowl, combine spinach, cottage cheese mixture, and green onions. Spread half in baking dish. Cut artichoke hearts in half and pat dry with paper towels. Place in a single layer on spinach misture. Sprinkle with 2 Tablespoons parmesan. Cover with remaining spinach mixture. Bake uncovered for 25 minutes.

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Recipe: Parsee Red Chicken Curry Description: Yummy and Fast sauce. It can be as spicy as you like this recipe has some kick. Use more seeds for more spice. If you can get dried Kashmiri-style chiles your sauce will be more authentic and red. The dish can be stored in the fridage for 4-6 days. It can be frozen as well. I always freeze the leftover sauce to use in a jam in the future. Ingredients: [{"text": "10 -15 kashmiri chilies (or fresh red chilies)"}, {"text": "2 1/2 cups coconut milk"}, {"text": "1/2 teaspoon cumin seed"}, {"text": "1 teaspoon coriander seed"}, {"text": "1 teaspoon sesame seeds"}, {"text": "3 cloves"}, {"text": "6 peppercorns"}, {"text": "1 inch cinnamon stick"}, {"text": "3 cardamoms (black is preferred)"}, {"text": "1/2 inch piece fresh ginger, peeled and chopped"}, {"text": "4 garlic cloves, finely chopped"}, {"text": "3/4 cup red onion, coarsely chopped"}, {"text": "1/3 cup oil"}, {"text": "1 1/2-2 lbs chicken, cup into pieces (with or without bone)"}, {"text": "2 tomatoes, finely chopped"}, {"text": "1 teaspoon rice vinegar"}, {"text": "salt"}, {"text": "1/2 teaspoon garam masala"}] Instructions: If you have Kashiri chilies, soak them in water for 15 minutes. Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary. Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes. Add the chicken and fry for 5 minutes. (remove cinnamon stick). Add tomatoes and 1 teaspoon salt. Fry 5 more minutes. Add coconut milk and simmer until chicken is almost done. Add vinegar and masala. Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.

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Recipe: Flaky Harvest Vegetable Squares Description: From the November 2012 issue of Vegetarian Times. This is a beautiful main, and so satisfying! Perfect for a holiday table. Ingredients: [{"text": "1 large head cauliflower, broken into small florets, divided (2.5-3 lb)"}, {"text": "1 medium onion, sliced (1.5 cups)"}, {"text": "3 tablespoons olive oil, divided"}, {"text": "1/2 teaspoon olive oil, divided"}, {"text": "1 1/4 teaspoons salt, divided"}, {"text": "3/8 teaspoon ground black pepper, divided"}, {"text": "2 heads elephant garlic"}, {"text": "2 teaspoons vegetarian Worcestershire sauce, divded"}, {"text": "3 tablespoons white wine"}, {"text": "1 tablespoon cornstarch"}, {"text": "1 teaspoon fresh thyme leave (chopped if they look large or tough)"}, {"text": "10 Brussels sprouts, halved"}, {"text": "10 baby carrots, halved on the diagonal"}, {"text": "10 small button mushrooms, halved"}, {"text": "6 shallots, peeled and quartered, root end left intact"}, {"text": "1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)"}] Instructions: 1.Preheat oven to 425°F Set aside 20 cauliflower florets in bowl. Toss remaining florets and onion with 1 Tbs oil; season with 1 tsp salt and 1/4 tsp pepper. Spread on large baking sheet. Cut tops off garlic heads, place on foil square, and drizzle with 1/2 tsp oil. Close foil around garlic. Place foil-wrapped garlic and cauliflower-loaded baking sheet in oven, and roast 30-45 minutes, stirring cauliflower occassionally, until cauliflower and onion are browned and garlic feels soft. 2.While garlic is still warm, squeeze garlic pulp from each clove into bowl of food processor. Add cauliflower mixture and 1 tsp Worcestershire sauce, and puree until smooth. Season with salt and garlic, if desired. Set aside. 3.Combine wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, and 1/2 cup water in small bowl until cornstarch has dissolved. Set aside. 4.Heat remaining 2 Tbs oil in wok or large skillet over high heat. Add Brussels sprouts, carrots, reserved 20 cauliflower florest, mushrooms, and shallots, and sitr-fry 5-7 minutes, or until vegetables begin to brown. Add conrstarch mixture, and stir-fry 1-2 minutes more, or until most of liquid has evaporated and vegetables are coated with sauce. Remove from heat, and cool. 5.Meanwhile, roll each sheet of puff pastry into 12-inch square on floured work surface. Cut each sheet into 4 squares, and place on 2 parchment-lined baking sheets. Chill 15 minutes. 6.Preheat oven to 425°F Spread 1/4 cup cauliflower puree in circle in center of each pastry square. Stir cooled vegetable mixture to coat with sauce, then scoop 1/2 cup vegetables in center of square, making sure each portion contains a good mix of vegetables. fold corners of pastry squares over vegetable filling and into center, pinching corners to seal. Brucsh each square with egg (if using), and chill 15 minutes. Bake 12-15 minutes, or until crisp and golden brown, checking bottoms of squares with spatula to make sure they are browned. Let stand 5 minutes before serving.

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Recipe: Fresh Basil Tortellini Salad Description: This is a great pasta salad with cheese tortellini and sweet basil. Plan ahead, because it should chill for a couple hours to allow flavors to blend. Ingredients: [{"text": "1 lb uncooked dry cheese-filled egg tortellini"}, {"text": "1/3 cup olive oil or 1/3 cup vegetable oil"}, {"text": "1/4 cup balsamic vinegar"}, {"text": "2 tablespoons chopped fresh basil (or 2 tsp dried basil)"}, {"text": "1 tablespoon grated parmesan cheese"}, {"text": "1/8 teaspoon pepper"}, {"text": "1 green onion, chopped"}, {"text": "1 medium carrot, peeled and sliced on the diagonal"}] Instructions: Cook tortellini as directed on package. Drain and rinse with cold water. Mix remaining ingredients in a medium bowl. Add tortellini and toss until well combined. Cover and refrigerate at least 2 hours. Toss again before serving with additional parmesan cheese.

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Recipe: Banana Chocolate Chip Muffins with Cinnamon Streusel Description: Super-moist and flavorful banana chocolate chip muffins stuffed and topped with cinnamon streusel. Ingredients: [{"text": "Muffins * 1 and 1/2 cups all-purpose flour * 1/2 tsp ground cinnamon * 3/4 tsp baking soda * 3/4 tsp baking powder * 1/4 tsp salt * 1/2 cup granulated sugar * 6 Tablespoons unsalted butter, softened to room temperature * 1 large egg * 1 and 1/2 cup m"}] Instructions: Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside. Make the streusel first by combining all ingredients in a small bowl. Set aside. For the muffins: In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is *just* combined. Do not overmix. Layer one scant Tablespoon of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin. Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely.  Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.

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Recipe: Pasta Shell Taco's Description: My kids love these about as much as the cheese stuffed shells if not more.. Ingredients: [{"text": "1 1/4 pound(s) ground beef"}, {"text": "1 package(s) ( 3 ounce) cream cheese with chives, cubed and softened"}, {"text": "1 teaspoon(s) salt"}, {"text": "1 teaspoon(s) chili powder"}, {"text": "18 - jumbo pasta shells , cooked, rinsed, and drained"}, {"text": "2 tablespoon(s) butter"}, {"text": "1/4 teaspoon(s) ground cumin"}, {"text": "1 1/2 cup(s) prepared taco sauce"}, {"text": "1 cup(s) ( 4 ounces) shredded cheddar cheese"}, {"text": "1 cup(s) ( 4 ounce) shredded monterey jack cheese"}, {"text": "1 1/2 cup(s) crushed tortilla chips"}, {"text": "1 cup(s) sour cream"}, {"text": "- green onions, chopped, chopped lettuce, small pitted ripe olives"}] Instructions: Preheat oven to 350 degree Cook beef in large skillet over medium - high heat until brown, stir to seperate meat; drain fat. Reduce heat to med - low. Add cream cheese, salt, chili powder and cumin; simmer 5 minutes. Toss shells with butter; fill with beef mixture. Arrange shells in greased 13 x 9-inch pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350 degree oven 15 minutes. Uncover; top with cheddar cheese, monterey jack and chips. Bake 15 minutes more until bubbly. Top with sour cream, onions,and what ever other veggies you would like. I have also made these with a packet of taco seasoning added to the hamburger; preparing as noted on the package..I just cut the water some.

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Recipe: Apricot-Glazed Pork Tenderloin for Two Description: A simple glaze made with apricot preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. —Crystal Holsinger, Surprise, Arizona Ingredients: [{"text": "1 pork tenderloin (3/4 pound)"}, {"text": "2 teaspoons olive oil"}, {"text": "1/8 teaspoon salt"}, {"text": "Dash pepper"}, {"text": "1/3 cup apricot preserves"}, {"text": "1 tablespoon sherry or reduced-sodium chicken broth"}, {"text": "1 teaspoon Dijon mustard"}, {"text": "1 garlic cloves, minced"}, {"text": "1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme"}] Instructions: Place pork in a shallow pan. Combine the oil, salt and pepper; rub over pork. Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

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Recipe: Baked Vidalia Onion Spread Description: Love those sweet vidalias. Ingredients: [{"text": "1 cup(s) mayonnaise"}, {"text": "1 cup(s) swiss cheese -- shredded"}, {"text": "1 cup(s) parmesan cheese -- grated"}, {"text": "2 cup(s) vidalia onion -- chopped"}] Instructions: Preheat oven to 325ºF. Mix mayo, cheeses and onions until well-blended. Place in a shallow 1 1/2 quart baking dish. Bake for 30 minutes. Serve warm with crackers.

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Recipe: Antioxidant Oats With Blueberries and Oranges Description: I'm told that oats and oranges work synergistically to provide excellent anti-oxidizing power, and blueberries are an anti-oxidant "superfood," so I combined them all for a delicious, protective, breakfast that's easy enough for me to make while 8 months pregnant and caring for a 1 1/2 yr old too. Please note that the oats need to be the Irish/Scottish steel cut variety if you are going to use the crockpot method. If you prefer to use old-fashioned oats, you can make it all the morning-of. Just prepare the oats as usual and add fruit from there. Ingredients: [{"text": "1 cup steel cut oats"}, {"text": "4 cups cold water"}, {"text": "1 teaspoon salt"}, {"text": "2 tablespoons sugar"}, {"text": "1 pint frozen blueberries"}, {"text": "1 large navel orange, diced"}, {"text": "skim milk or orange juice, to thin"}] Instructions: The night before, or 8-9 hours before you plan on serving, add cool water, salt, and steel cut oats to the crock pot or slow cooker. Turn the cooker on to its "low" setting. The next morning, turn off the cooker and stir in the remaining ingredients. If you would like to get more juice out of the fruit and into the oatmeal, stir the fruit with the sugar and let the mixture stand a few minutes before adding to the oatmeal. If you prefer a less thick bowlful of oats, add some orange juice or milk to reach your desired consistency. Adjust sugar to suite taste as well.

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Recipe: Easy Perogie Casserole Description: This recipe came from the back of a Permo (TM) Perogie bag. I've modified it to work for me. I love it because it tastes delicious, and tastes great. Ingredients: [{"text": "8 Cheemo perogies"}, {"text": "2 cups healthy choice chunky lovers pasta sauce"}, {"text": "1/8 cup kraft 100% parmesan grated cheese"}, {"text": "1/2 cup grated cheddar cheese"}, {"text": "4 slices salami or 4 slices summer sausage"}] Instructions: Preheat oven to 350°F. Place perogies at the bottom of a pie plate or casserole dish. Cover with pasta sauce. Chop the meat slices into little bits and cover the pasta sauce. Spread Parmesan cheese on top, followed by the cheddar. Place in oven and bake for 20 minutes. Take out and let cool for a couple minutes than enjoy!

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Recipe: Berries With Sabayon Description: A creamy like sauce over berries. This will make a perfect summer dessert. Sounds very easy to make and the photo on the magazine looks divine. From Canadian Living Issue June 09. Ingredients: [{"text": "2 cups strawberries, hulled and quartered"}, {"text": "1 cup raspberries"}, {"text": "1/4 cup slivered almonds, lightly toasted (optional)"}, {"text": "4 egg yolks"}, {"text": "1/2 cup dry marsala, white wine (or fruity, such as Riesling)"}, {"text": "1/4 cup sugar"}] Instructions: combine strawberries and raspberries in a bowl. divide among 6 dessert goblets or dish, set aside. To Make Sabayon:. In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes). spoon over fruit, sprinkle with almonds if using.

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Recipe: Mediterranean Tomatoes-Stuffed Description: A nice twist on an old favorite! Adapted from the California tomato site. This is good without the meat too. Ingredients: [{"text": "12 large tomatoes"}, {"text": "2 teaspoons salt"}, {"text": "1 tablespoon olive oil"}, {"text": "1 lb lean ground beef"}, {"text": "1 cup diced yellow onion, 1/4 inch dice"}, {"text": "1/2 cup diced red bell pepper, 1/4 inch dice"}, {"text": "2 teaspoons fresh garlic, minced"}, {"text": "1 cup basmati rice or 1 cup long grain rice"}, {"text": "2 teaspoons salt"}, {"text": "1/8 teaspoon ground cayenne pepper"}, {"text": "1 cup chopped tomato"}, {"text": "2 tablespoons pine nuts, toasted"}, {"text": "3 tablespoons fresh dill, minced"}, {"text": "2 tablespoons of fresh mint, minced"}, {"text": "2 tablespoons fresh oregano, minced"}, {"text": "1/4 cup dried cranberries, chopped"}, {"text": "3 tablespoons fresh lemon juice"}, {"text": "2 3/4 cups beef broth or 2 3/4 cups chicken broth"}] Instructions: Preheat oven to 350°F. Cut tops off of tomatoes about 1/2-3/4" down from top. Save for “lids”. Using a spoon, scoop out insides of tomatoes, leaving outer layer intact. Discard insides, or you can discard seeds, and save pulp for use in filling if desired. Sprinkle inside of tomatoes with salt, and invert onto rack to drain. This will make the tomatoes firmer for baking. Let sit inverted while you prepare filling, at least 20 minutes. To prepare filling:. Over high heat brown beef and onions in olive oil and cook until golden brown, 8-10 minutes. Add next set of ingredients (red bell pepper through cayenne pepper) and stir. Let cook 2 minutes. Add remaining ingredients and bring to a boil. Stir then reduce heat to simmer, and cover. Let cook for 10-15 minutes until liquid is just absorbed. Rice will still be a little chewy. Stuff hollowed out tomatoes with about 1/2 cup of filling each, mounding slightly on top. Place in large baking dish, the tomatoes should just touch each other in the pan. Place tomato top "lids" back on tomatoes. Cover with foil and place in pre-heated oven. Bake for 30-40 minutes until hot throughout, but tomatoes should still hold their shape.

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Recipe: Aunt Ruth's Danish Nut Rolls Description: My late Aunt Ruth gave me this recipe years ago. Our family has enjoyed it many times. It is time consuming but the taste is great. It's great to freeze them and bring out when company comes or on special occasions. I hope everyone can enjoy this as much as we have. Ingredients: [{"text": "5 c. - all-purpose flour"}, {"text": "1-lb - butter or margarine (can use 1/2 and 1/2)"}, {"text": "1 c. - luke warm water"}, {"text": "3 - eggs, beaten"}, {"text": "1 t. - salt"}, {"text": "1 pkg. - dry yeast"}, {"text": "3 T. - sugar"}, {"text": "NUT FILLING:"}, {"text": "4 c. - walnuts (grinded fine)"}, {"text": "3 c. - sugar"}, {"text": "1/4 c. - scalded milk"}, {"text": "1 t. - almond flavoring"}] Instructions: Sift flour with salt. Mix butter with flour and salt as for a pie crust. Add yeast into cup with luke warm water and sugar until completely dissolved. Add dry ingredients including eggs. Mix well with hands. Refrigerate overnight. Divide dough into 6 equal balls. Roll each out thin on floured board. Spread with melted butter before putting nuts on mixture. After adding nut filling. Roll up and seal ends. Brush top of rolls with egg yolk and 1 T. water. Bake at 350°for 30 to 35 minutes. Makes 6 rolls

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Recipe: Coconut Chicken With Cashews Description: This is an adaptation of a traditional Bora Muslim recipe. You’ll find cashew dishes all over India, but like almonds, they are generally associated with Mogul or Muslim cuisines. Here they serve to bind the sauce. Serve this with pita and rice and chilled sliced red onions tossed in fresh lemon juice and sprinkled with paprika. Ingredients: [{"text": "1 cup raw cashews or 1 cup roasted cashews, plus"}, {"text": "1/4 cup roasted cashews, for serving"}, {"text": "4 whole dried red chilies"}, {"text": "1 cinnamon stick, 1-inch piece"}, {"text": "6 whole cloves"}, {"text": "3 tablespoons coriander seeds"}, {"text": "2 teaspoons cumin seeds"}, {"text": "1 medium onion, coarsely chopped"}, {"text": "8 garlic cloves"}, {"text": "fresh ginger, 2-inch piece, peeled and sliced"}, {"text": "1/4 cup ground raw cashews or 1/4 cup ground roasted cashews"}, {"text": "1/3 cup canola oil"}, {"text": "1 teaspoon ground black pepper"}, {"text": "2 lbs boneless skinless chicken thighs, cut crosswise into thirds"}, {"text": "2 cups water"}, {"text": "1 teaspoon salt (to taste)"}] Instructions: Process 1 cup of the raw cashews to a powder in a food processor. Combine the chiles, cinnamon stick, cloves, coriander, cumin, onion, ginger, coconut and ¾ cup of the ground cashews in a large saucepan or casserole over low heat. Cook, stirring, until the cashews and coconut have turned light golden, about 10 minutes. Keep a cup of water beside the stove as the mixture cooks. As the spices begin to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning. Add the remaining ground cashews and cook, stirring, 5 more minutes. Add the chicken and cook, stirring, until it turns opaque, about 5 minutes. Add the water and the salt, bring to a boil, turn the heat down and simmer, partially covered, until the chicken is tender, 15-20 minutes. Taste for salt and sprinkle with the remaining ¼ cup roasted cashews. Serve hot.

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Recipe: Chocolate-Pecan Cake Description: This recipe is from "Woman's World" magazine,February 28, 2006. The picture of the finished project looked delicious! Ingredients: [{"text": "1 (18 1/4 ounce) package devil's food cake mix"}, {"text": "3 eggs (or as called for by your cake mix)"}, {"text": "1/3 cup oil (or as called for by your cake mix)"}, {"text": "1 1/3 cups water (or as called for by your cake mix)"}, {"text": "1 cup semi-sweet chocolate chips"}, {"text": "1 cup pecans, chopped"}, {"text": "3 (16 ounce) cans white frosting"}, {"text": "1 ounce semisweet chocolate, grated"}, {"text": "pecan halves"}] Instructions: Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray. Prepare cake mix according to package directions; stir in 1/2 cup chocolate chips and 1/2 cup chopped pecans. Divide batter between pans; sprinkle with remaining chips. Bake 30 minutes on until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool completely on wire racks. Combine 1 cup frosting, grated chocolate, and remaining chopped pecans. Place 1 cake layer on serving plate; spread with frosting mixture. Top with remaining cake layer; spread top and sides with remaining frosting. Garnish with pecan halves.

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Recipe: Qabali Palau Description: This is the national dish of Afghanistan. In this version, stewed chicken is covered with a savory fried rice and garnished with carrots, raisins, and almonds. From justfoodnow.com. Ingredients: [{"text": "1 1/2 cups basmati rice"}, {"text": "3 tablespoons olive oil, divided"}, {"text": "1 onion, finely diced"}, {"text": "1 lb skinless chicken drumsticks or 1 lb skinless chicken thigh"}, {"text": "1 cup chicken stock"}, {"text": "1 carrot, peeled and cut into matchsticks"}, {"text": "1/2 cup raisins"}, {"text": "1/3 cup slivered almonds"}, {"text": "1 tablespoon sugar"}, {"text": "salt"}, {"text": "fresh ground black pepper"}, {"text": "1 teaspoon ground cumin"}, {"text": "1 teaspoon ground cardamom"}, {"text": "7 cups water"}, {"text": "salt"}, {"text": "fresh ground black pepper"}] Instructions: Preheat oven to 475 degrees F; rinse rice well, to remove much of the starch, and set aside to drain. Add 2 tablespoons oil to a large saucepan and saute onions over medium heat, stirring frequently to prevent burning, about 5 to 7 minutes. Add chicken to the pot, season with salt and pepper, increase heat to medium high, and brown on all sides, about 6 minutes. Add 1/2 cup of the stock, stir until it all but evaporates, then add another 1/2 cup, bring to a boil, cover, and simmer until sauce becomes dark brown, 10 minutes. Meanwhile, in another saucepan simmer carrot sticks until they turn darker orange, 10 minutes; drain off the liquid, toss with a tablespoon of oil, the raisins, almonds, and sugar for 3 to 4 minutes, then pack in an aluminum foil pouch. Remove the chicken to a plate; stir in cumin, cardamom, and pepper and cook 5 minutes. In a Dutch oven, bring water to a boil; add rice and boil until almost al dente, then strain and return to the Dutch oven. Add the seasoned broth (from the cooked chicken), then nestle the chicken on top of the rice, and the sealed packet of carrots. Cover and bake for 15 minutes; turn oven down to 350 degrees F and bake another 20 minutes. Remove from oven and place chicken on a serving platter; cover with the rice, then open the carrot packet and sprinkle contents over top.

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Recipe: Southern Style Coconut Pie Description: This recipe is easy to make, and tried and true. I add about 1/3 cup more grated coconut than called for in the recipe, and also add a dash of nutmeg sprinkled over the top before baking. If you like your pie sweeter, add a bit more sugar too! Serve either warm or cooled to room temperature, it really is delicious! We love it! Ingredients: [{"text": "1 cup butter, softened"}, {"text": "1/2 cup sugar"}, {"text": "2 eggs, beaten"}, {"text": "1 cup milk"}, {"text": "2 cups coconut"}, {"text": "1 teaspoon vanilla"}, {"text": "1 pinch baking soda"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "1 (9 inch) pie shells"}] Instructions: Preheat oven to 350-degrees. Pre-bake the pie shell for 5 - 7 minutes. (Prick it with a fork 4 to 5 times first). In a large bowl, make the filling by blending with an electric mixer all the ingredients, starting with the butter and sugar, then add the other ingredients. Pour into the pre-baked pie shell. Bake at 350-degrees until filling is golden brown, about 30 to 40 minutes. Serve warm or cooled to room temperature.

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Recipe: Taco Dogs Description: Make and share this Taco Dogs recipe from Food.com. Ingredients: [{"text": "8 all-beef hot dogs"}, {"text": "8 hot dog buns, lightly toasted"}, {"text": "pico de gallo (freshly made or store-bought)"}, {"text": "salsa (freshly made or store-bought)"}, {"text": "1 (8 ounce) bag shredded cheddar cheese"}, {"text": "2 1/2 cups crushed tortilla chips"}, {"text": "1 (8 ounce) jar pickled jalapeno peppers"}, {"text": "sour cream"}] Instructions: Grill hot dogs. Place hot dogs on toasted buns. Add your favorite taco toppings.

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Recipe: Whole Wheat Pancakes Description: These are SO delicious - the honey & whole wheat give them a wonderful flavor. Hope you'll enjoy them as much as we do! Ingredients: [{"text": "1 cup whole wheat flour"}, {"text": "2 teaspoons baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 tablespoon honey"}, {"text": "3 tablespoons oil"}, {"text": "1 cup buttermilk"}, {"text": "2 large eggs"}] Instructions: Stir honey& oil together in a bowl. Add milk& eggs& beat well. Mix dry ingredients into the liquids until flour is moistened.

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Recipe: Streusel Coffee Cake Mix Description: A recipe for a Streusel-topped coffeecake mix. This mix can be used to prepare *three* 9-inch coffeecakes. Each coffeecake serves 9. Ingredients: [{"text": "4 1/2 cups flour"}, {"text": "2 1/4 cups sugar"}, {"text": "2 tablespoons baking powder"}, {"text": "1 1/2 teaspoons salt"}, {"text": "3/4 cup brown sugar, packed"}, {"text": "3 tablespoons flour"}, {"text": "1 tablespoon cinnamon, ground"}, {"text": "1/4 teaspoon nutmeg, ground"}, {"text": "1 1/2 cups pecans, chopped"}, {"text": "1 egg, beaten"}, {"text": "1/2 cup milk"}, {"text": "1/4 cup vegetable oil"}, {"text": "1 tablespoon butter, melted"}] Instructions: To prepare the mixes: Combine the cake mix ingredients; set aside. Combine the first four Streusel ingredients; add pecans. Store both mixes in separate airtight containers in a cool dry place for up to 6 months. Yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel). To prepare coffee cake: In a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. Pour into a greased 9-in. square baking pan. Combine 3/4 cup streusel mix and butter; sprinkle over batter. Bake at 375°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings per batch.

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Recipe: Chive Burgers Description: I had been looking to make use of the chive bush that sprung up in my garden this spring. So when it warmed up today and I just had to put something on the grill, I knew what to try. The try was successful and achieved two goals in one, used a good bit of chives AND filled our tummy! Ingredients: [{"text": "1 1/4 pounds ground venison and or beef (using a mix works well)"}, {"text": "1/2 cup chives, chopped"}, {"text": "2 small shallots, finely diced"}, {"text": "2 tablespoons tamari"}, {"text": "1 egg"}, {"text": "3-6 burger buns (Sprouted grain, if possible)"}] Instructions: None

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Recipe: Open Face Chicken Onion Burger Description: I haven't made this recipe in a while, but I do remember that it had a good taste to it. Easy recipe. Ingredients: [{"text": "1 1/2 lbs ground chicken"}, {"text": "1/2 cup chopped fine green pepper"}, {"text": "1/3 cup chopped fine fresh mushrooms"}, {"text": "1 (8 ounce) package shredded sharp cheddar cheese"}, {"text": "1/2 teaspoon salt and pepper"}, {"text": "1 tablespoon butter"}, {"text": "2 medium onions, sliced and separated"}, {"text": "8 slices French bread"}] Instructions: Combine first 6 ingredients, shape into 8 patties. Cover and chill. Melt butter and add onions, cook until tender Cook patties on grill for 5 minutes each side. Brown bread. Place patties on top of bread slices and cover wit onions. Serve.

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Recipe: Spinach and Potato Enchiladas #5FIX Description: Make and share this Spinach and Potato Enchiladas #5FIX recipe from Food.com. Ingredients: [{"text": "1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion"}, {"text": "2 cups enchilada sauce"}, {"text": "12 cups fresh spinach"}, {"text": "6 large flour tortillas"}, {"text": "1 cup monterey jack cheese, shredded"}] Instructions: Preheat oven to 350. Cook Simply Potatoes® Diced Potatoes with Onion according to package instructions and then set aside. In the same skillet used for the potatoes, cook spinach until leaves become wilted (about 3 minutes). Use just enough of the enchilada sauce to coat the bottom of a 9x13 casserole dish. Place tortillas into the casserole dish. Divide cooked potatoes and spinach evenly amongst the tortillas. Spoon about 2 Tbsp of enchilada sauce inside the tortillas, and then roll them up. Top shells with the remaining enchilada sauce. Divide cheese evenly amongst the tortillas and sprinkle on top. Bake for about 15 min, or until heated through and cheese is melted.

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Recipe: Ca Chien (Crispy Red Snapper With Spicy Tomato Sauce) Description: I've made this dish with red snapper fillets. It's a heck of a lot quicker and it's perfect for one. Ingredients: [{"text": "1 tablespoon vegetable oil (I used peanut oil)"}, {"text": "2 garlic cloves, minced"}, {"text": "1 medium tomatoes, peeled, seeded and diced"}, {"text": "2 small red chilies, minced"}, {"text": "2 tablespoons sugar"}, {"text": "2 tablespoons fish sauce (nuoc mam)"}, {"text": "2 tablespoons water"}, {"text": "2 tablespoons cilantro, chopped"}, {"text": "2 tablespoons scallions, chopped"}, {"text": "1 red snapper, cleaned, scaled"}] Instructions: In a medium skillet over high heat, heat the oil until hot. Reduce the heat to medium-high and add the garlic. Cook, stirring, for 30 seconds. Add the tomato and chiles and cook for 1 minute. Add the sugar, fish sauce and water. Simmer, stirring occasionally, until the sauce is thickened (about 3 minutes). Remove the sauce from the heat and set aside. In a large skillet heat about 1/2 inch of oil. Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes). Turn the fish and cook the other side (about 10 minutes.). Drain the snapper on paper towels. To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones. Turn the fish over and do the same. Serve with steamed rice.

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Recipe: Fireman Bob's Tarr Chic with Smas Garl Pota....... Description: Here is my " take " on Tarragon Chicken with Smashed Garlic Potatoes... I LOVE the taste of tarragon..... Hope You all enjoy!!!!! The Fireman ! :) Ingredients: [{"text": "FOR THE CHICKEN..."}, {"text": "6 pound(s) chicken - whole"}, {"text": "2 teaspoon(s) course sea salt - or to taste - divided"}, {"text": "2 teaspoon(s) white pepper - or to taste - divided"}, {"text": "1/2 cup(s) flour"}, {"text": "2 cup(s) butter - melted - divided"}, {"text": "1 1/2 cup(s) heavy cream"}, {"text": "1 1/2 cup(s) chicken stock - homemade or store bought"}, {"text": "3 large lemons - fresh - 1/4 inch sliced"}, {"text": "1 large white onion - diced fine"}, {"text": "3 tablespoon(s) fresh tarragon - diced fine - plus 1 tsp dried tarragon - diced fine"}, {"text": "- juice - from lemons"}, {"text": "- zest - from lemons"}, {"text": "FOR THE SMAHED GARLIC POTATOES"}, {"text": "6 large potatoes - yukon gold - cubed into 1/2 inch cubes"}, {"text": "1 - head of roasted garlic - see note on roasting garlic"}, {"text": "4 large green onions - chopped fine"}] Instructions: NOTE: Roasting Garlic is very simple to do if You haven't done it before... Just take a Bulb of Garlic ( Head ) and " cut " the top off leaving the cloves exposed, drizzle some extra virgin olive oil on the top of the bulbs/heads and wrap in foil tightly. Place in oven and roast for 30 minutes at 400 degrees. If this is your first time roasting garlic, You will want to do more then You need, because You will fall in love with the taste... see roasted garlic photo... For the Chicken... Place half of the lemon slices under the skin all around and inside the cavity... Prepare the Whole Chicken by combining 1 cup of melted butter, heavy cream, and lemon juice over the whole chicken... Combine the flour, salt, and pepper, lemon zest, and tarragon, fresh and dried. Sprinkle the flour mixture all over the Chicken. Place the Chicken in a Large Dutch Oven and add the chicken stock and white onions. Cook at 250 degrees for 3 hours. HEY !!!! I said Dutch Oven!!! NOT the sink !!!!!! hehehe For the Smashed Garlic Potatoes... ....and just for You Sherry and Dee... here is the link where I got the photo from... ENJOY !!! http://www.bing.com/images/search?q=smashed+garlic+potato+photos&qpvt=smashed+garlic+potato+photos&FORM=IGRE and this link is for the boiling potatoes photo.... http://www.bing.com/images/search?q=boiling+potato+photos&qs=n&form=QBIR&pq=boiling+potato+photos&sc=0-13&sp=-1&sk= In a large pan, add salt, and enough water, to cover the potatoes, bring to a boil and simmer till done. Drain pan, add 1 cup melted butter, the cloves of 1 bulb of the roasted garlic, salt and pepper to taste. Taking a potato smasher, blend all ingredients till semi smashed, leaving " chunks " of potato.... When all is done, serve with a Great Crusty Bread and serve hot.... Yep! here is the link for the crusty bread Sherry and Dee.... Just for You..... SMILE !!!! http://www.bing.com/images/search?q=crusty+bread&qs=n&form=QBIR&pq=crusty+bread&sc=8-12&sp=-1&sk= ENJOY !!!!!

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Recipe: Jerrymac's New York Style Pizza Dough Description: The best, BEST, NY style pizza dough recipe I have ever tried (and I have tried a TON). Crusty on the bottom, thin in the middle, puffy & chewy & bubbly around the edges.....putting it here for safe keeping!! Ingredients: [{"text": "1 1/2 cups bread flour"}, {"text": "1 1/3 cups room temp water"}, {"text": "1 teaspoon yeast"}, {"text": "1 1/2-1 3/4 cups bread flour"}, {"text": "1 tablespoon honey"}, {"text": "1 teaspoon yeast"}, {"text": "1 1/2 teaspoons kosher salt"}] Instructions: To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours. For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well. Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the bowl, but not the bottom. When this happens, no more flour. Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook. Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours. at room temperature. Turn dough out onto lightly oiled surface, divide into 2 balls. Transfer balls to lightly floured surface, dust lightly with flour,. cover with plastic and let rise 1 1/2 hours. Make skins from balls. This dough makes 2 13 - 14 inch pies. Do not use a rolling pin when forming your skins it will stretch the dough. far too much. I use a slap and then stretch over the backs of my hands. Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking.

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Recipe: Seafood Lasagna Description: This seafood lasagna is the single most dramatically delicious recipe I know, and if I am hosting a high-stakes dinner, this recipe is what I’m making. Ingredients: [{"text": "6 ounces lump crabmeat, picked over"}, {"text": "8 ounces freshest possible scallops"}, {"text": "1 pound Gulf shrimp"}, {"text": "1 lemon, sliced"}, {"text": "1 small onion, diced"}, {"text": "1 bay leaf"}, {"text": "1 cup dry white wine"}, {"text": "1 cup water"}, {"text": "3 tablespoons unsalted butter"}, {"text": "2 tablespoons minced shallot"}, {"text": "2 cloves garlic, minced"}, {"text": "6 ounces white mushrooms, caps only, wiped clean"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1/2 cup milk"}, {"text": "1 teaspoon fresh lemon juice"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon ground white pepper"}, {"text": "1 pinch cayenne"}, {"text": "2 tablespoons minced fresh tarragon"}, {"text": "1/4 cup sliced scallions, white and light green parts only"}, {"text": "1/2 cup heavy cream"}, {"text": "1 cup shredded Gruyere or Emmenthaler"}, {"text": "1/2 cup bread crumbs"}, {"text": "1 tablespoon melted butter"}, {"text": "1 pound fresh lasagna noodles"}, {"text": "8 ounces ricotta cheese"}, {"text": "1/2 cup grated Parmigiano-Reggiano"}, {"text": "3 tablespoons minced parsley"}] Instructions: None

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Recipe: Creamy Chicken (Or Turkey) Tetrazzini Description: This tetrazzini is made extra creamy by using cream cheese!!! I love this with leftover turkey from the holidays! Ingredients: [{"text": "1/2 cup onion, chopped"}, {"text": "1/2 cup celery, chopped"}, {"text": "1/4 cup butter or 1/4 cup margarine"}, {"text": "14 ounces chicken broth"}, {"text": "8 ounces cream cheese, cubed"}, {"text": "1/2 cup parmesan cheese"}, {"text": "6 ounces mushrooms, drained"}, {"text": "7 -10 ounces spaghetti, cooked"}, {"text": "1 -2 cup chopped cooked chicken or 1 -2 cup cooked turkey"}, {"text": "1/4 cup parmesan cheese"}] Instructions: Cook and stir onion and celery in butter in a large skillet on medium heat until tender. Add broth, cream cheese and 1/2 cup parmesan. Cook on low heat until cream cheese is melted, stirring occasionally. Add all remaining ingredients except 1/4 cup parmesan. Mix lightly. Transfer to 13x9 inch baking dish; sprinkle with remaining 1/4 cup parmesan. Bake at 350º for 30 minutes.

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Recipe: Four-Cheese Polenta Description: Get Four-Cheese Polenta Recipe from Food Network Ingredients: [{"text": "Pinch of baking soda"}, {"text": "Kosher salt"}, {"text": "1 1/2 cups medium-grind stone-ground cornmeal"}, {"text": "3 ounces Asiago cheese, grated"}, {"text": "2 ounces Gorgonzola cheese"}, {"text": "1/4 cup mascarpone cheese"}, {"text": "3 tablespoons unsalted butter"}, {"text": "2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving"}, {"text": "1 clove garlic, zested on a rasp grater"}, {"text": "Freshly cracked black pepper"}, {"text": "1/4 to 1/2 cup milk, as needed"}] Instructions: Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.  Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.

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Recipe: Collard Greens with Ham Hocks Description: There are a lot of dimensions to these collard greens: smoky pork, a little bit of acidic vinegar, and sweet cane syrup. That's real, true Southern greens. Ingredients: [{"text": "1 tablespoon vegetable oil"}, {"text": "2 ham hocks, cured and smoked"}, {"text": "2 bunches collard greens"}, {"text": "1 yellow onion, diced"}, {"text": "5 cloves garlic, minced"}, {"text": "4 cups chicken stock, plus more as necessary, precise amount will depend on dimensions of your pot"}, {"text": "2 tablespoons cane vinegar, can be found at most Asian markets"}, {"text": "2 tablespoons cane syrup"}] Instructions: In a heavy-bottomed pot, heat the vegetable oil. Add the ham hocks and sear on all sides. Meanwhile, prepare the collards by ripping the leaf away from the spine. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Set aside. When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Add half of the greens and a cup of stock so the greens begin to wilt. Season with a pinch of salt (which will also help the wilting process) and stir to combine. Then, add the remaining greens and another cup of stock and cover to steam, about 2 minutes. Add 1–2 cups more stock, to just cover the greens and ham hocks. Season with more salt and pepper, reduce heat to a simmer, and cover. Cook, 1–1½ hours. After 1–1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Add another ½ cup of stock, the cane vinegar, and the cane syrup to the greens. Stir, taste, and adjust seasoning if necessary. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. Serve in a bowl with bits of ham hock and plenty of the "potlikker."

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Recipe: Core Hamburger Patty Dinner Description: This was something cooked in Core training and my daughter shared with me. I, of course, adjusted it to my personal preference and this was the result. Cooking with the frozen burger has 2 purposes; 1) easy to carry into camp without spoiling like raw burger would, and 2) as the burger cooks, the ice and juice help steam the rest of the ingredients. This is super (no pun intended) easy and everyone likes to make it their own by adding their favorite soups. If you have vegans along, see if you can find a vegan burger to substitute, then they can take part in the cooking too! Ingredients: [{"text": "- a frozen hamburger patty per person"}, {"text": "- spoon or two of mixed veggies, per person"}, {"text": "- onion slices, if desired"}, {"text": "2 tablespoon(s) cream soup of your choice"}] Instructions: Take a piece of foil. Put the frozen hamburger patty on the center. Top with a spoon or two of the mixed veggies (I got the stew veggies can from GFS). We then added onion slices, but you don't have to if you don't like onion. Top with cream of whatever soup you like. I always like cream of mushroom, but you could use any flavor. Close up the packet and seal well. Put on a second piece of foil. Grill until meat is heated through, then eat out of the foil.

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Recipe: The Classic Steak and Kidney Pie Description: This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready! Ingredients: [{"text": "1 tablespoon beef drippings or 1 tablespoon cooking oil"}, {"text": "1 1/2 lbs chuck steaks, cut into 1 inch dice"}, {"text": "1/2 lb ox kidney (or lamb's, trimmed and diced)"}, {"text": "12 ounces puff pastry"}, {"text": "2 onions, chopped"}, {"text": "3 carrots, peeled and cut into rough dice (5/8 inch)"}, {"text": "butter"}, {"text": "4 large flat mushrooms, cut into thick slices"}, {"text": "2 tablespoons flour"}, {"text": "1 teaspoon tomato puree"}, {"text": "1 bay leaf"}, {"text": "1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)"}, {"text": "Worcestershire sauce"}, {"text": "salt and pepper"}, {"text": "1 egg, beaten, for glazing"}] Instructions: Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan. Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side. Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times. After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour. Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm. Preheat the oven to 220°C/425°F. Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.

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Recipe: Triple-Onion Baked Potatoes Description: I've been making twice-baked potatoes since I got married 19 years ago, and I'm constantly changing my recipe. This version features a rich filling of onions, bacon, sour cream and cheese. I like to serve these potatoes with baked ham. -Char Shanahan, Schererville, Indiana Ingredients: [{"text": "4 large baking potatoes"}, {"text": "1 pound sliced bacon, diced"}, {"text": "1/2 cup finely chopped red onion"}, {"text": "1/2 cup finely chopped yellow onion"}, {"text": "1/2 cup sour cream"}, {"text": "2 tablespoons milk"}, {"text": "1 cup diced American cheese"}, {"text": "1/2 cup shredded cheddar cheese"}, {"text": "4 green onions, finely slices"}] Instructions: Bake potatoes at 400° for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8-in. shell. In a bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells. Place on a baking sheet. Bake at 400° for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.

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Recipe: Carol's Cherry Cobbler Description: Oh how I love cherry cobbler or any kind lol this one is the best Ingredients: [{"text": "1/2 cup(s) butter"}, {"text": "1 cup(s) all purpose flour"}, {"text": "1 cup(s) white sugar"}, {"text": "1 teaspoon(s) baking powder"}, {"text": "1 cup(s) milk"}, {"text": "2 cup(s) red sour pitted cherries"}, {"text": "3/4 cup(s) white sugar"}, {"text": "1 tablespoon(s) all purpose flour"}] Instructions: Preheat oven to 350. Place the butter in a 9x13 inch baking dish and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar and baking powder. Mix in the milk until well blended, then pour the butter into the pan over butter. Do not stir. Rinse out the bowl from the batter and dry. Place cherries into the bowl and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir. Bake for 50-60 minutes in the preheated oven until golden brown. A toothpick inserted into the cobbler should come out clean.

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Recipe: Whole Tomato Soup Description: This unusual soup makes a great light lunch, or a starter for a nice dinner. From the Junior League of Charleston, West Virginia. Ingredients: [{"text": "2 beef bouillon cubes"}, {"text": "1/2 cup boiling water"}, {"text": "1 tablespoon butter"}, {"text": "1 fresh tomato"}, {"text": "2 stalks celery & leaves"}, {"text": "salt"}, {"text": "pepper"}, {"text": "cayenne"}, {"text": "basil"}] Instructions: Peel the tomato. Cut the celery into 1" pieces. Combine the bouillon cubes and water until dissolved. Melt the butter in a small saucepan. Add the whole tomato, bouillon, and celery. Sprinkle with salt, pepper, cayenne and basil to taste. Cover and simmer 30 minutes. Remove celery. Serve tomato in broth in a large soup plate.

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Recipe: Grilled Shrimp Rolls Description: Thought this would be a wonderful sandwich for summer meals especially when you don't want to heat up the kitchen. Recipe source: local newspaper Ingredients: [{"text": "1 1/2 lbs large shrimp, peeled and deveined"}, {"text": "2 tablespoons olive oil"}, {"text": "1 lemon, juice and zest of, grated"}, {"text": "salt"}, {"text": "pepper"}, {"text": "1/2 cup mayonnaise"}, {"text": "3/4 cup celery, diced"}, {"text": "4 scallions, sliced"}, {"text": "3 tablespoons green peppers, chopped (or pimentos)"}, {"text": "1 tablespoon tarragon leaf, chopped"}, {"text": "8 hot dog buns, toasted and buttered"}, {"text": "mixed sprouts (garnish)"}] Instructions: Soak skewers in water for at least 30 minutes or use metal skewers. In a small bowl toss shrimp wth olive oil, lemon zest, lemon juice, salt and pepper. Let stand for 15 minutes while preparing grill. Thread shimp on skewers, crosswise. Cook over high heat on prepared oiled grill until cooked through (2-4 minutes per side). Let cool. In a bowl, toss shrimp with mayonnaise, celery, scallions, peppers and taragon. Fill hot dog rolls with shrimp mixture (1/2 cup per roll) and garnish with sprouts, if desired.

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Recipe: Drop Dead Delicious Stuffed Zucchini Description: My mother-in-law is famous for her stuffed zucchini, and now I have the pleasure to share the recipe with all of you. Ingredients: [{"text": "4 medium zucchini"}, {"text": "1 medium onion, minced"}, {"text": "1 (7 ounce) can roasted red peppers, chopped"}, {"text": "1/2 green pepper, chopped"}, {"text": "2 garlic cloves"}, {"text": "1 egg, beaten"}, {"text": "2 thyme, sprigs"}, {"text": "1/4-1/2 teaspoon oregano"}, {"text": "salt and pepper"}, {"text": "3/4 lb ground beef (or chicken, turkey, fish, 1 can of tuna, or other veggies...you get the idea)"}, {"text": "2 tablespoons olive oil"}, {"text": "8 slices cheese (any kind really, we use Gouda or Gruyere, though this really is a matter of personal preference)"}] Instructions: Wash zucchini, and put in a pot of cold water (do not remove ends). Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini. Meanwhile, heat olive oil in a fairly large skillet. Saute garlic first, then add onions, green pepper, thyme, and oregano. When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through. Drain off any excess grease. Set aside to cool slightly. When the zucchini have cooked through, remove from water, and allow to cool enough to handle. Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat. "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg. Fill the zucchini boats with the mixture, and top each with a slice of cheese. Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown. Serve hot. Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.

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Recipe: Sweet and Easy Pineapple Empanadas Description: Get Sweet and Easy Pineapple Empanadas Recipe from Food Network Ingredients: [{"text": "Non-stick cooking spray"}, {"text": "One 1-pound package frozen puff pastry, thawed"}, {"text": "1/3 cup cajeta or thick caramel sauce"}, {"text": "1/2 cup finely grated Monterrey jack cheese"}, {"text": "1/4 cup pineapple, peeled and diced into 1/2-inch cubes (about 1 cup)"}, {"text": "2 eggs, beaten and blended with 1 tablespoon water"}, {"text": "2 eggs, beaten and blended with 1 tablespoon water"}, {"text": "All-purpose flour, for dusting"}, {"text": "2 tablespoons demarara or light brown sugar"}] Instructions: Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. Unfold 1sheet of puff pastry on lightly floured surface. Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon. Crimp the edges with fork. Transfer to prepared baking sheet and brush each empanada with the egg mixture. Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture. Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes. Transfer the empanadas to a serving platter and serve warm.

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Recipe: Pumpkin Cake with Cream Cheese Frosting - Eating on a Dime Description: None Ingredients: [{"text": "2 cups All Purpose Flour"}, {"text": "1 can Pure Pumpkin"}, {"text": "4 Large Eggs"}, {"text": "1 cup Vegetable Oil"}, {"text": "1 2/3 cup Granulated Sugar"}, {"text": "2 teaspoon baking Powder"}, {"text": "1 teaspoon baking Soda"}, {"text": "1 tablespoon Pumpkin Pie Spice"}, {"text": "1/2 teaspoon Salt"}, {"text": "8 ounces Cream Cheese"}, {"text": "1/2 cup Butter"}, {"text": "1 teaspoon Vanilla Extract"}, {"text": "1 1/2 cups Powdered Sugar"}] Instructions: None

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Recipe: Banana Spice Cake with Chocolate Fudge Frosting Description: Just one look at this recipe for Banana Spice Cake with Chocolate Fudge Frosting is enough to know that this dessert it won't stay around for long! Ingredients: [{"text": "3 very ripe bananas"}, {"text": "\u00be cup Sweetened Condensed Milk"}, {"text": "\u00bd cup butter"}, {"text": "1 cup brown sugar (packed)"}, {"text": "\u00bc cup granulated sugar"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1 tablespoon white vinegar"}, {"text": "2 large eggs"}, {"text": "\u00bd teaspoon salt"}, {"text": "1\u00bd teaspoons baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon ground ginger"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "\u00bc teaspoon ground nutmeg"}, {"text": "\u00bd teaspoon ground allspice"}, {"text": "\u00bd teaspoon ground cloves"}, {"text": "2\u00bc cups all-purpose flour"}, {"text": "\u00bd cup butter (at room temperature)"}, {"text": "4 ounces cream cheese (softened)"}, {"text": "6 ounces semisweet chocolate (roughly chopped)"}, {"text": "1 teaspoons vanilla extract"}, {"text": "2-3 cups powdered sugar sifted"}, {"text": "3 banana chips (for decoration)"}] Instructions: Preheat the oven to 350FGrease two 8 inch round cake pans Place the condensed milk and bananas in a mid-sized microwave-safe bowl. Place the bowl in the microwave on high for 45 seconds. Mash the warm bananas well into the condensed milk. Set aside. In a separate large bowl, beat the butter and both sugars until the mixture is light and fluffy. Beat in the vanilla, vinegar, and banana mixture until combined. Beat in both eggs adding them one at a time until combined. Mix in the spices, salt, baking powder, and baking soda until combined Mix in the flour until combined Add the batter equally to both cake pans. bake for 25-30 minutes or until a cake tester comes out clean. Leave to cool 10 minutes before turning out onto a wire rack to cool completely. HowToSection For the frosting: Array

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Recipe: Creamed Corn Soup Description: Make and share this Creamed Corn Soup recipe from Food.com. Ingredients: [{"text": "cooking spray"}, {"text": "1/2 cup chopped onion"}, {"text": "1 medium potato, peeled and cubed"}, {"text": "2 garlic cloves, minced"}, {"text": "1 (15 ounce) can whole corn, drained"}, {"text": "3 tablespoons flour"}, {"text": "1/2 teaspoon ground coriander"}, {"text": "1/8 teaspoon cayenne pepper"}, {"text": "2 (14 ounce) cans vegetable broth or 2 (14 ounce) cans chicken broth"}, {"text": "1 cup milk"}, {"text": "2 medium tomatoes, chopped"}, {"text": "salt and pepper"}, {"text": "paprika (to garnish)"}] Instructions: Spray large saucepan with cooking spray. Sauté onion, potato and garlic until onion is tender, about 5 minutes. Stir in corn, flour, coriander and cayenne; cook 1-2 minutes, stirring frequently. Stir in broth and heat to boiling. Reduce heat and simmer, covered, until potato is tender, about 10 minutes. Process mixture in food processor or blender until almost smooth; return to saucepan. Stir in milk and tomatoes; heat just to boiling. Reduce heat and simmer, uncovered, 5 minutes. Season to taste with salt and pepper. Serve in bowls, sprinkled with paprika.

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Recipe: Amaretto Cream Baked Rice Pudding Description: Can't say much but YUM! I always mess up rice pudding when I do it on the stove. Not only is this baked, but the amaretto is such a great flavor twist! Ingredients: [{"text": "1 pint amaretto flavored coffee creamer"}, {"text": "5 cups of cooked white rice"}, {"text": "2 eggs"}, {"text": "1 cup raisins (optional)"}, {"text": "1 cup white sugar"}, {"text": "2 teaspoons ground nutmeg"}, {"text": "2 teaspoons cinnamon"}] Instructions: Preheat oven to 350 degrees. Butter a small rectangular glass baking dish or a 2 quart casserole dish. Mix all ingredients in a large bowl and pour into prepared dish. Sprinkle additional cinnamon and nutmeg on top, if desired. Bake for 35-40 minutes. Cool completely and serve with whipped cream.

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Recipe: Chicken Skillet Stew Description: This is a family favorite. Ingredients: [{"text": "- 1 whole cut up chicken"}, {"text": "6 slice(s) bacon, uncooked"}, {"text": "1 cup(s) chopped onion"}, {"text": "1 cup(s) chopped celery"}, {"text": "2 cup(s) chopped cabbage"}, {"text": "1 cup(s) 16 oz. tomato (quartered)"}, {"text": "1 teaspoon(s) salt"}, {"text": "1/3 teaspoon(s) pepper"}] Instructions: Fry bacon. Take out. Add chicken, brown. Push chicken to side. Add onions and celery. Cook. Add cabbage. Remove excess oil. (Mix). All- add tomatos- boil hight, then simmer until done. Crumble bacon over top. Service over rice. 2 Cups.

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Recipe: Pizza Panini Description: This is my take on a Rachael Ray recipe: Inside Out Pizza Panini. I don't follow it in it's entirety, if I did I would use the same title. I have a panini press I have fallen in love with, and this is like my two favorite things in the world (pizza & panini). I am putting *my* favorite ingredients in this, but just like pizza you can do what you want. Unlike a lot of these recipes I do not add pizza sauce, I serve it heated on the side for dunking. Ingredients: [{"text": "1 loaf focaccia bread"}, {"text": "4 ounces thinly sliced fresh mozzarella cheese"}, {"text": "4 ounces thinly sliced provolone cheese"}, {"text": "4 ounces sliced pepperoni (turkey pepperoni may be substituted)"}, {"text": "4 ounces sliced genoa salami"}, {"text": "1 thinly sliced red onion"}, {"text": "1 cup sliced black olives or 1 cup olive salad"}, {"text": "1 cup banana pepper"}, {"text": "1/2 teaspoon dried oregano"}, {"text": "1 small thinly sliced tomatoes"}, {"text": "1 -2 cup shredded lettuce"}, {"text": "red wine vinaigrette, for drizzling (optional)"}, {"text": "olive oil, for drizzling"}, {"text": "your favorite pizza sauce, warmed"}] Instructions: Cut the focaccia in 4 equal parts, slice each in half like sandwich bread. Layer mozzarella, provolone & meats. Sprinkle dried oregano on top. Top with remaining slices of bread. Preheat panini press or grill pan to medium heat. Drizzle outside of top and bottom layers of bred with a bit of olive oil. Place in panini or grill pan. If using a panini press, heat approximately 5 minutes, or until cheese is melting and there are grill marks on the bread. If using a grill pan grill 2-3 minutes per side. Removed from pan or press, to a plate. Open up sandwich and layer the vegetables, whichever you want, in whatever order you like. If desired, drizzle with vinaigrette. Cut in half, serve with pizza sauce, for dipping.

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Recipe: Easy Mushroom Meatloaf Description: This recipe has been in my family for years. It is one of the few meatloafs that I can get my family to eat. It is super easy and really good. I serve it with mashed potatoes and there is none left over. Ingredients: [{"text": "2 pound(s) ground beef"}, {"text": "1 cup(s) dry bread crumbs (do not use cracker crumbs) or recipe will be too salty"}, {"text": "1 - egg beaten"}, {"text": "1/2 cup(s) milk"}, {"text": "1 package(s) lipton onion soup mix"}, {"text": "TOPPING"}, {"text": "2 can(s) cream of mushroom soup"}, {"text": "1/2 cup(s) milk"}] Instructions: Assemble all ingredients and utensils. Combine all ingredients in a large bowl and mix throughly. Shape into loaf and place in baking dish. Mix mushroom topping and pour over meatloaf before baking. Bake at 350 degrees for 50 to 55 minutes. For mushroom topping...Mix cream of mushroom soup and milk (add more milk if needed for consistency). Pour over meatloaf before baking.

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Recipe: Cast Iron Skillet Chocolate Chip Cookie - Eating on a Dime Description: None Ingredients: [{"text": "2 1/4 C flour"}, {"text": "1 tsp baking soda"}, {"text": "1 tsp salt"}, {"text": "1 C unsalted butter"}, {"text": "3/4 C sugar"}, {"text": "3/4 C packed light brown sugar"}, {"text": "1 tsp vanilla"}, {"text": "2 eggs"}, {"text": "2 C semi-sweet chocolate chips"}] Instructions: None

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Recipe: Parmesan Dill Potatoes Description: Make and share this Parmesan Dill Potatoes recipe from Food.com. Ingredients: [{"text": "3 -4 potatoes (Can be regular, red or new potatoes, which ever you prefer)"}, {"text": "3 -5 tablespoons olive oil or 3 -5 tablespoons lite olive oil"}, {"text": "to taste dried dill weed"}, {"text": "to taste garlic salt"}, {"text": "to taste onion salt"}, {"text": "to taste parmesan cheese, grated"}] Instructions: Boil Potatoes for 10-15 minutes checking them for softness with a fork. You want them to be soft, but not falling apart or fully cooked. Cube the potatoes into approx. 1/2 to 1 inch cubes, not to thick or thin. Spread 2-3 tablespoons of the oil onto a nonstick cookie sheet. Preheat oven to 350 degrees. Put potatoes on sheet spreading them around in the oil, but keeping them away from direct contact with the side of the sheet. Season with garlic salt, onion salt and dill. (This should be over all potatoes, but depending on how much you want to flavor them, it is variable.. I moderately-generously season them). Pepper to taste. Cook for 25-30 minutes or until done. Slightly golden brown. Halfway through check potatoes and stir around on sheet. If oil has cooked out, add the remaining oil, keeping potatoes moist but not saturated. After done, remove from oven and place in bowl, generously sprinkling Parmesan cheese over them. Stir well and serve, making sure each potato has some Parmesan cheese on it!!! Enjoy!!! Sarah Smith

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Recipe: Apricot Tea Cookies Description: It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable. Ingredients: [{"text": "1-1/4 cups all-purpose flour"}, {"text": "6 tablespoons sugar"}, {"text": "1/8 teaspoon salt"}, {"text": "4 ounces cream cheese"}, {"text": "1/2 cup cold butter, cubed"}, {"text": "1 tablespoon sour cream"}, {"text": "FILLING:"}, {"text": "1-1/4 cups chopped dried apricots"}, {"text": "1/2 cup sugar"}, {"text": "5 tablespoons orange juice"}, {"text": "GLAZE:"}, {"text": "1 cup confectioners' sugar"}, {"text": "4 teaspoons water"}] Instructions: In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool. Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

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Recipe: Cream Cheese Candy Description: Make and share this Cream Cheese Candy recipe from Food.com. Ingredients: [{"text": "2 cups pecans"}, {"text": "1 tablespoon butter"}, {"text": "8 ounces cream cheese"}, {"text": "16 ounces powdered sugar"}, {"text": "1 teaspoon vanilla"}] Instructions: Put pecans & butter in oven and toast about 15 minutes at 300°F. Melt cream cheese over low heat until creamy. Add powdered sugar, vanilla and nuts; mix very well. Put in fridge until set.

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Recipe: Swiss Scalloped Potatoes Description: OK, so just give me a spoon and put these potatoes in front of me--cheesy, buttery, creamy...this dish has it all. Ingredients: [{"text": "3 tablespoons butter"}, {"text": "2 tablespoons flour"}, {"text": "2 1/2 cups whole milk"}, {"text": "6 ounces cream cheese with herbs"}, {"text": "1 cup swiss cheese, grated"}, {"text": "1 cup cheddar cheese, grated"}, {"text": "1 garlic clove, minced"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 pinch nutmeg"}, {"text": "5 medium baking potatoes"}, {"text": "1/4 cup grated parmesan cheese"}] Instructions: Melt butter in a medium saucepan; whisk in flour. Cook 2 or 3 minutes without browning, stirring constantly. Whisk in milk. Bring to a boil. Reduce heat, simmer gently for 5 minutes. Add herbed cheese, swiss, cheddar, garlic, salt, pepper and nutmeg. Stir until cheese melts. Peel and slice potatoes into 1/4 inch slices. Layer potatoes and sauce alternately in a buttered 9 inch casserole dish, ending with the sauce. Sprinkle with parmesan. Bake in preheated 350°F oven for 1 1/2 hours. Let stand for 5 to 10 minutes before serving.

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Recipe: Best-Ever Oyster Stuffing Description: This classic oyster stuffing recipe is the perfect accompaniment for your holiday spread. Ingredients: [{"text": "1 large boule (or 2 baguettes)"}, {"text": "1/2 c. (1 stick) butter, plus more for baking dish"}, {"text": "1 medium yellow onion, chopped"}, {"text": "4 stalks celery, chopped"}, {"text": "2 shallots, minced"}, {"text": "1 tbsp. freshly chopped sage"}, {"text": "2 tsp. fresh thyme leaves"}, {"text": "2 tsp. freshly chopped rosemary"}, {"text": "1 tbsp. freshly chopped parsley, plus more for garnish"}, {"text": "K0sher salt"}, {"text": "Freshly ground black pepper"}, {"text": "1 (8-oz.) container fresh oysters, roughly chopped, in their liquor"}, {"text": "1 lb. sausage, casings removed"}, {"text": "1 1/2 c. low-sodium chicken broth"}] Instructions: Tear or slice bread into cubes and leave out overnight to dry out. (Alternatively, place bread on baking sheets and bake at 200º for 20 minutes.) Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion, celery, and shallots and cook until soft and fragrant, 8 minutes. Stir in sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Stir in parsley, then transfer to a large bowl. Add bread and oysters in their liquor. In same skillet over medium-high heat, cook sausage until seared and cooked through, about 10 minutes, stirring often. Add cooked sausage to bread mixture. Drain fat from skillet and deglaze with broth, then add broth to bread mixture.  Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more.  Garnish with more parsley before serving.

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Recipe: Simple Simons Birthday Bones Description: This recipe is from my "3 Dogs Bakery Cookbook". A cookbook especially for dogs. The recipes are natural and you could eat them yourself if you wanted to. My dogs love these. Ingredients: [{"text": "2 cups whole wheat flour"}, {"text": "1 tablespoon baking powder"}, {"text": "1 cup natural-style peanut butter"}, {"text": "1 cup skim milk"}] Instructions: Preheat oven to 375 degrees. In a bowl combine flour and baking powder. In another bowl combine milk and peanut butter. Mix wet and dry ingredients together. Mix well. Turn out dough on a lightly floured surface and knead. Roll out dough to 1/4 inch thick and cut into shapes. Place on a greased baking sheet and bake for 20 minutes or until lightly brown. Cool on a rack and store in an airtight container.

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Recipe: Tuna Pasta Salad With Balsamic and Yogurt Description: Sounds a bit different and I just saw the clipping so I'm posting it before I forget about it. Good for the warmer weather days ahead. Ingredients: [{"text": "12 -16 ounces solid white tuna, packed in water, drained"}, {"text": "1 cup mayonnaise"}, {"text": "1/2 cup fresh basil, chopped"}, {"text": "2 tablespoons balsamic vinegar"}, {"text": "2 roasted peppers, skinned and chopped"}, {"text": "1 lb pasta, cooked al dente, drained and cooled, tossed with"}, {"text": "1 tablespoon oil, to prevent sticking"}, {"text": "1 cup plain yogurt"}, {"text": "1/4 cup parsley, chopped"}, {"text": "fresh oregano, to taste"}, {"text": "1 tablespoon sugar"}, {"text": "1 red onion, chopped"}, {"text": "1 cup celery, chopped"}] Instructions: Break tuna into small pieces and place into a large mixing bowl with yogurt, mayonnaise, parsley, basil and oregano. Stir together. Mix in vinegar, sugar, onion, roasted peppers and celery. Mix pasta into tuna mixture and stir until well coated. Serve now or chill.

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Recipe: Sunken Chocolate Cakes With Coffee Ice Cream Description: From Martha Stewart. Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch. Ingredients: [{"text": "8 tablespoons unsalted butter, cut in pieces, plus more for pans"}, {"text": "1/4 cup sugar, plus more for pans"}, {"text": "5 ounces bittersweet chocolate, coarsely chopped"}, {"text": "2 large eggs, separated"}, {"text": "2 large egg yolks"}, {"text": "1 pint coffee ice cream"}] Instructions: Preheat oven to 350°F Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside. Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture. Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.

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Recipe: Lemony Artichoke and Onion Gratin Description: Found this in the Baltimore Sunpapers, happened to have all the ingredients, and the whole family enjoyed it. Ingredients: [{"text": "4 tablespoons olive oil"}, {"text": "1 large yellow onion, cut into 1/4 \" slices"}, {"text": "2 (15 ounce) cans artichoke hearts, rinsed and drained"}, {"text": "1 large garlic clove, minced"}, {"text": "1 teaspoon finely shredded lemon, rind of"}, {"text": "1 cup dry white wine"}, {"text": "3 tablespoons snipped parsley"}, {"text": "1 teaspoon herbes de provence"}, {"text": "kosher salt"}, {"text": "fresh ground pepper"}, {"text": "1/2 cup breadcrumbs"}, {"text": "1/2 cup shredded mozzarella cheese"}, {"text": "1/4 cup grated parmesan cheese"}] Instructions: Butter-spray 1 1/2 quart au gratin dish. In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes. Add artichokes, garlic, and lemon peel and cook 1 minute. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper. TOPPING. Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper. Preheat oven to 350 degrees. Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.

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Recipe: Peachy, blueberry cobbler Description: I had just bought some ripe peaches and decided to make a cobbler. I added blueberries just cause I love them so much and it came out wonderfully! Ingredients: [{"text": "2 tablespoon(s) cornstarch"}, {"text": "1 teaspoon(s) cinnamon"}, {"text": "1 cup(s) sugar"}, {"text": "1/2 teaspoon(s) ground nutmeg"}, {"text": "7 cup(s) peeled, thick sliced peaches"}, {"text": "2 cup(s) fresh blueberries"}, {"text": "1 tablespoon(s) lemon juice"}, {"text": "2 cup(s) flour"}, {"text": "8 tablespoon(s) sugar"}, {"text": "2-1/2 teaspoon(s) baking powder"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "1/2 cup(s) cold unsalted butter, cut up"}, {"text": "1-1/4 cup(s) milk"}, {"text": "1/2 teaspoon(s) cinnamon"}] Instructions: Heat oven to 400. Spray a 9" x 13" baking dish w/ cooking spray. In bowl combine, 1 cup sugar, cornstarch, 1 tsp cinnamon and nutmeg. Stir in peaches and blueberries and lemon juice. Spoon into pan, cook 15 mins. Remove from oven. In bowl, whisk together flour, 6 tbsp sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk until a soft dough forms. Combine in small bowl, 2 tbsp sugar and remaining cinnamon. Drop dough over fruit by tbsp. Sprinkle w/ cinnamon sugar mix. Bake 30 mins, or until top is browned.

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Recipe: Chicken Spaghetti Delite* Description: I was searching for other recipes to see if I could find something more interesting than mine. And I couldn't find not 1 kind of chicken spaghetti posted on this site. So I had to share my own! I found this recipe in one of my cookbooks that is made for quick, easy and inexpensive recipes. And you can cook your chicken how ever you like! I like BBQ chicken the best and I just cut it up. It's kid friendly as well. My 6yr. old sister loves it!! Kids always love anything involving noodles and cheese.... and boy is this chicken spaghetti cheesey!! Will have pictures very soon!! Ingredients: [{"text": "3 - boneless, skinless chicken breast halves, cooked (season if you like*)"}, {"text": "1 12 ounce(s) pkg. spaghetti, cooked and drained"}, {"text": "1 10 ounce(s) can diced tomatoes and green chilies"}, {"text": "1 10 ounce(s) can cream of mushroom soup"}, {"text": "1 8 ounce(s) pkg. shredded cheddar cheese"}, {"text": "1 8 ounce(s) pkg. shredded velveeta cheese"}] Instructions: Prehead oven to 350 degrees. In a large bowl, shred chicken. Add tomatoes and green chilies, soup, and both cheeses. Add the cooked spaghetti noodles to the chicken mixture and evenly mix together. Grease a 3-quart baking dish and pour the mixture into it. Cover with aluminium foil and bake 35mins.

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Recipe: Tave Kosi (Albanian Lamb and Rice) Description: This delicious and garlicky lamb and rice casserole is the National Dish of Albania. Comfort food at it's very best! I had this at various restaurants and private homes in Albania, and it's different in every place, but so very good! It can also be made with chicken, in which case it's called Tave Kosi Me Mish Pule. Ingredients: [{"text": "6 tablespoon(s) unsalted butter, divided use"}, {"text": "1 tablespoon(s) olive oil"}, {"text": "2 1/2 pound(s) boneless lamb shoulder"}, {"text": "6 clove(s) garlic, minced"}, {"text": "1 tablespoon(s) fresh oregano, minced"}, {"text": "3 tablespoon(s) white rice"}, {"text": "1/3 cup(s) flour"}, {"text": "4 cup(s) plain greek yogurt"}, {"text": "4 eggs, beaten"}, {"text": "1/8 teaspoon(s) nutmeg, freshly grated"}] Instructions: Cut the lamb into 1 1/2 inch chunks. In a lidded pan over high heat, melt 1 tablespoon of the butter and the olive oil. Add the lamb and brown it. In batches if necessary. Return all the lamb to the pan, then add the garlic and oregano. Saute for one minute, then add a cup of water. Bring to a simmer and cook, covered, for about 35-40 minutes, or until the lamb is tender. Add a bit more water if necessary. Add the rice to the lamb and season with salt and pepper to taste. Pour the contents of the pot into a 3 qt ovenproof dish. Set aside. Wipe out the pot to use in the next steps. Preheat the oven to 350F. Melt the remaining 4 tablespoons butter and add the flour to make a roux. Stir for about 2 minutes and remove the pan from the heat. Add the yogurt and stir to combine. Return to heat and gently cook for two minutes. Remove from heat again and add the beaten eggs. Season to taste with salt and pepper. Pour the yogurt sauce evenly over the lamb and rice mixture. Grate nutmeg lightly over the top. Bake for 35-40 minutes, or until the top is golden brown. Remove from oven and let rest for 5 minutes. Serve with a salad and some crusty bread.

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Recipe: Herb-Marinated Lamb Description: Make and share this Herb-Marinated Lamb recipe from Food.com. Ingredients: [{"text": "1 (5 -6 lb) leg of lamb, butterflied"}, {"text": "1/2 cup olive oil"}, {"text": "1/2 cup lemon juice"}, {"text": "1/4 cup onion, chopped"}, {"text": "3 garlic cloves, minced"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1/2 teaspoon ground pepper"}, {"text": "1/2 teaspoon dried thyme"}] Instructions: Place the leg of lamb in a nonreactive dish. Combine the olive oil, lemon juice, onion, garlic, Worcestershire sauce, pepper and thyme in a bowl and mix well. Pour over the lamb, turning to coat. Marinate in the refrigerator for 3 to 10 hours, turning occasionally. Drain, reserving the marinade. Bake the lamb in preheated 450 oven for 10 minutes per pound or until done to taste, basting with the reserved marinade occasionally.

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Recipe: Tapioca Cream Description: Make and share this Tapioca Cream recipe from Food.com. Ingredients: [{"text": "1 cup 2% low-fat milk"}, {"text": "1 cup water"}, {"text": "1 teaspoon sugar"}, {"text": "3 tablespoons tapioca"}, {"text": "1 egg"}, {"text": "1 teaspoon vanilla"}, {"text": "1 teaspoon cornstarch"}] Instructions: Combine and cook over stove. Let cool or serve warm.

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Recipe: Baked Cheddar-Dijon Chicken Tenders Description: None Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "2 cups cheddar crackers, such as Cheez-It or Cheese Nips"}, {"text": "1/4 teaspoon paprika"}, {"text": "1 1/4 pound chicken tenders"}, {"text": "3 large eggs"}, {"text": "2 teaspoons Dijon mustard"}, {"text": "1 cup all-purpose flour"}, {"text": "Ranch dressing, ketchup or honey mustard, for dipping"}] Instructions: Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil. Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika. In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl. Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart. Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.

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Recipe: Chicken Barbecue Sandwiches Description: Make and share this Chicken Barbecue Sandwiches recipe from Food.com. Ingredients: [{"text": "1 (8 ounce) can tomato sauce"}, {"text": "1/2 cup ketchup (I use reduce sugar ketchup)"}, {"text": "2 tablespoons Splenda brown sugar blend (equals 4tbsp regular brown sugar)"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1 tablespoon cider vinegar or 1 tablespoon red wine vinegar"}, {"text": "1/2-1 tablespoon honey"}, {"text": "1/2 teaspoon liquid smoke"}, {"text": "1 1/2 teaspoons chili powder"}, {"text": "1 teaspoon onion powder"}, {"text": "1/2 teaspoon ground mustard"}, {"text": "1/4-1/2 teaspoon garlic powder"}, {"text": "salt & pepper, to taste"}, {"text": "5 boneless skinless chicken thighs"}, {"text": "hamburger bun, to serve"}] Instructions: Mix all the ingredients together in a bowl except the chicken & buns. Place the chicken into a crock pot then pour the sauce over until the chicken is smothered. Cover with the lid & cook on low for 5-6 hours. Shredded the chicken with a fork then scoop the mixture onto the buns.

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Recipe: Hunny Veggies Description: This is the first recipe i am posting so i decided to post something simple and easy. These veggies are a great sidedish for anything grilled, the taste is great and they feel like silk in your mouth! Time is estimate. Ingredients: [{"text": "1 -2 tablespoon vegetable oil"}, {"text": "4 cups zucchini, cut into sticks that are as thick as your littlefinger mix together your favourites or 4 cups other vegetables, peeled cut into sticks that are as thick as your littlefinger mix together your favourites"}, {"text": "4 -5 red onions, cut in pieces"}, {"text": "ground black pepper"}, {"text": "1 teaspoon salt"}, {"text": "2 -3 tablespoons honey"}] Instructions: heat the oil in a pan. when the oil is hot but not steaming add in the veggies but not the onions. toss vegetables until they have a bit of color on them and they are slightly softer on top. put the vegetables into an ovenpan, then add cut onions on top and mix together with veggies. mix honey with salt&pepper and pour this mixture on the vegetables, toss a bit. bake in the oven 400°F until the veggies are soft,tender and slightly golden. serve hot.

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Recipe: Pistachio-Crusted Chicken With Coconut Chili Ginger Sauce (Art S Description: Make and share this Pistachio-Crusted Chicken With Coconut Chili Ginger Sauce (Art S recipe from Food.com. Ingredients: [{"text": "1 cup kosher salt"}, {"text": "1/4 cup sugar"}, {"text": "5 garlic cloves"}, {"text": "2 bay leaves"}, {"text": "1 tablespoon black peppercorns"}, {"text": "1 tablespoon unsalted butter"}, {"text": "2 shallots, minced"}, {"text": "2 blades lemongrass, chopped"}, {"text": "fresh ginger, thinly sliced"}, {"text": "1 cup sweet white wine"}, {"text": "2 cups chicken broth"}, {"text": "2 tablespoons Thai red curry paste"}, {"text": "2 tablespoons chinese black bean chili sauce"}, {"text": "1 (8 ounce) can coconut milk"}, {"text": "1/2 cup unsalted butter, softened and cut into pieces"}, {"text": "salt & freshly ground black pepper"}, {"text": "4 brined boneless chicken breasts (see brine recipe below)"}, {"text": "1 quart buttermilk"}, {"text": "1 lb salted pistachios, shelled and toasted"}, {"text": "1 cup grated parmesan cheese"}, {"text": "1/4 cup fresh thyme"}, {"text": "1/3 cup chopped fresh rosemary"}, {"text": "1/4 cup chopped fresh parsley"}, {"text": "2 cups all-purpose flour"}, {"text": "salt & freshly ground black pepper"}, {"text": "grapeseed oil"}] Instructions: Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature. When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight. For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate. For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator. In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture. Preheat the oven to 250°. Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.

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Recipe: San Antonio Squash Casserole Description: I came across this recipe a long time ago. I thought it sounded good and different. Ingredients: [{"text": "2 ounce(s) butter, divided"}, {"text": "2 cup(s) diced yellow onion"}, {"text": "2 pound(s) yellow squash, sliced"}, {"text": "1 pound(s) velveeta cheese, cubed"}, {"text": "8 ounce(s) canned diced green chiles"}, {"text": "1 can(s) cream of celery soup"}, {"text": "1 3/4 cup(s) bread crumbs"}] Instructions: Preheat oven to 350. Melt half of butter in skillet and saute onion until soft. Cook squash in microwave with remaining butter. Drain squash. Butter a casserole dish. Combine onion, squash, Velveeta, green chiles and soup. Bake until heated through and bubbly around edges. Remove from oven and stir to blend in Velveeta. Sprinkle more bread crumbs and grated cheese, if desired. Return to oven until bread crumbs are brown.

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Recipe: Mexican Quiche Description: Make and share this Mexican Quiche recipe from Food.com. Ingredients: [{"text": "1 frozen pie crust, I use organic whole wheat"}, {"text": "5 large eggs"}, {"text": "1 cup half-and-half"}, {"text": "1 cup shredded monterey jack cheese"}, {"text": "1/2 cup shredded Mexican blend cheese"}, {"text": "1 (4 ounce) can of chopped green chilies"}, {"text": "1/2 cup diced cooked ham"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1 pinch black pepper"}, {"text": "1 pinch of ancho chili pepper"}] Instructions: preheat oven to 375 degrees. in a bowl, add 5 eggs, half and half and mix well. blend in green chiles, cheeses and ham, incorporate well. add salt, black pepper and Ancho Chile pepper. Stir well and pour into piecrust. cover piecrust with foil and bake 40 minutes and take off foil and bake an additional 15 minutes til center is done. serve individually with dollop of sour cream if you like and sprig of cilantro for presentation.

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Recipe: Pappardelle Alla Salsiccia Description: While scouring the web for a pasta recipe that would be similar to one I order at a local restaurant, I came across this one that is very close to it. Ingredients: [{"text": "2 tablespoons unsalted butter"}, {"text": "1 medium onion (diced)"}, {"text": "3 sweet Italian sausages (casings removed)"}, {"text": "14 1/2 ounces italian san marzano tomatoes"}, {"text": "salt or pepper"}, {"text": "1/4 cup dry white wine"}, {"text": "1 lb pappardelle pasta"}, {"text": "1 tablespoon balsamic vinegar"}, {"text": "1 tablespoon fresh flat leaf Italian parsley (chopped)"}] Instructions: Into a large saute pan, melt butter over medium heat. Add onion and sausage. Reduce heat to Low. Stir to combine. Cook for approximately 10 minutes. Place a large pot of water onto boil. Season generously with salt. When water boils, add pasta and cook until al dente. Add tomatoes {crushing them with your hands or spoon} to onion and sausage mixture. Season with salt and pepper. Stir and cook for an additional 10 minutes. Add white wine and cook for an additional few minutes. When pasta is al dente, drain and add to the tomato mixture. Toss to combine. Add balsamic vinegar and parsley. Garnish with more parsley if desired and a grating of Parmigiano Reggiano! Buon Appetito!

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Recipe: Chocolate Chocolate Chip Cookies Description: This is an easy and very tasty cookie recipe I wanted to share with you all! ENJOY! Ingredients: [{"text": "1 3/4 cup(s) flour"}, {"text": "1/2 cup(s) baking cocoa"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "2 cup(s) semi-sweet chocolate chips, divided"}, {"text": "1/3 cup(s) butter, cut into pieces"}, {"text": "1 1/4 cup(s) sweetened condensed milk"}, {"text": "1 - egg"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "1/2 cup(s) chopped nuts"}] Instructions: 350 degrees oven. Combine flour, cocoa and baking soda in bowl. Melt 1 cup chocolate chips and butter in large, heavy saucepan over lowest possible heat, stirring until smooth. Remove from heat. Stir in sweetened condensed milk, egg and vanilla; mix well. Stir in flour mixture. Stir in nuts and remaining chocolate chips. Drop dough by rounded tablespoon onto lightly greased baking sheets. 350 degrees oven for 8 - 10 minutes or until edges are set but centers are still slightly soft. Let stand 2 minutes; remove to wire rack to cool completely. Yields: 3 1/2 dozen; YUMMO!!

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Recipe: My Very Favorite Chicken Terrine Description: Adapted from Saveur, this terrine is always a winner. Pre-sliced when served (for the ease of others), and garnished with the luscious gelee that forms, this terrine makes an elegant and impressive presentation, especially with cornichon, a couple of French mustards, and picholine olives. You also want to have sliced baguette available. The Saveur recipe (from Aussie Chef Philip Johnson) uses Macadamia nuts, and those oils are splendid. But being a Francophile, I prefer hazelnuts or pistachios. Then again French terrines (or at least the recipes I have run across) are often much more complicated than this. The very few steps involved in preparing this might sound daunting but are really quite simple. I am not able to bone a chicken as quickly as Julia could have, but the process is not complicated. Ingredients: [{"text": "2 heads garlic, separated into cloves and peeled"}, {"text": "1 cup half-and-half cream"}, {"text": "2 (3 1/2-4 lb) whole chickens"}, {"text": "1 cup hazelnuts, shelled or 1 cup roasted unsalted shelled pistachio"}, {"text": "1/2 bunch basil leaves, cut into chiffonade"}, {"text": "1 tablespoon fresh thyme leave, chopped"}, {"text": "1 lemon, zest of"}, {"text": "4 teaspoons salt"}, {"text": "2 teaspoons fresh ground black pepper"}] Instructions: Rinse whole chickens inside and out under cold water and blot dry. Remove wing tips and save for another use. With breast side down, using kitchen shears, cut skin down length of backbone. Keeping in one piece, being careful to avoid tearing it, remove skin from each chicken and set aside. Bone the chickens, cutting into 1/2 inch dice and place in a large mixing bowl. (An experienced chef can do this in less than an hour, but I cannot. You might want to save the bones for making stock). Roast hazelnuts in medium oven (350 degrees F) for about 10 minutes. Remove from oven and wrap in a kitchen towel. While still warm, rub them together in the towel to remove the dark outer skin. Do not be concerned if not all the dark husks come off. If you are using pistachio nuts, this step can be omitted. Meanwhile place garlic cloves and Half & Half in a small saucepan and bring to a gentle boil. Simmer until garlic is tender, about 1/2 hour. Allow to cool then mash into paste. Since the Half & Half gets absorbed by the garlic, there is no need to strain it out. (You might be thinking that two heads of garlic is too much, but this step gives the garlic a beautifully mild flavor). Once hazelnuts and garlic paste have cooled, combine together with the basil chiffonade, thyme, lemon zest, salt and pepper. Then mix with the diced chicken, making sure that all ingredients are thoroughly combined. Spray a 6-cup terrine pan with cooking spray. Line terrine pan with reserved skins from chickens (outer side of skin against side of pan), draping it over the sides. Pack chicken mixture inside the skin-lined terrine pan, folding the skin over the top of the mixture, wrapping completely. Cover terrine either with its lid or wrap tightly in foil. Bake at 350 in a water bath until the internal temperature of the terrine reaches 160 degrees F., about an hour. (For the water bath, place terrine pan inside a large deep roasting pan and fill with enough boiling water to reach about half way up the sides of the terrine pan). Remove terrine from baking dish and pour off the water. Remove the foil (or lid) and place terrine back in roasting pan. Cut a piece of cardboard to fit over the terrine. Cover with plastic wrap or foil, then weight down with several heavy cans. Allow to chill in fridge overnight, while beautiful gelee forms and spills over into the pan. When ready to serve, slide a small spatula around the edges to loosen the terrine from the pan. Then unmold onto platter. Use a serrated knife for slicing. Garnish with the luscious aspic that forms and thyme sprigs.

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Recipe: Uncle Bill's Broccoli Soup Description: A delicious creamy soup and very easy to make. I developed this soup over 20 years ago and it has been a favorite. Ingredients: [{"text": "3 tablespoons butter"}, {"text": "1 medium onion, chopped"}, {"text": "4 large carrots, peeled and chopped"}, {"text": "2 cloves garlic, chopped"}, {"text": "4 cups water"}, {"text": "4 tablespoons chicken soup base"}, {"text": "1 lb broccoli floret, divided"}, {"text": "2 cups half-and-half cream"}, {"text": "3 tablespoons all-purpose flour"}, {"text": "1/4 cup cold water"}, {"text": "1 tablespoon soy sauce"}, {"text": "1/2 teaspoon black pepper, freshly ground"}, {"text": "1/4 cup chopped fresh parsley"}] Instructions: In a saucepan over medium-high heat, melt butter. Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally. In a medium size cooking pot, add water and chicken soup base and bring to boil. Add precooked onion/carrot/garlic to soup. Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking. Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes. In a blender or food processor, puree' soup in batches and return to cooking pot. Stir in half and half cream and remaining broccoli florets. In a cup, mix together flour and 1/4 cup water to form a thin liquid. Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly. Add soy sauce, black pepper and stir well. Garnish with chopped parsley when serving. You can also use some carrot curls for garnish. Serve soup hot or cold.

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Recipe: Citrus Lamb With Chickpeas Description: A zesty lemon rind is delicious with the rich lamb and chickpeas. You can freeze this dish. I found it in an IPC magazine Ingredients: [{"text": "8 ounces dried garbanzo beans (then soak overnight)"}, {"text": "1 lb lean boneless lamb, cut in chunks"}, {"text": "1 lemon rind, grated"}, {"text": "2 garlic cloves, crushed"}, {"text": "1 bay leaf"}, {"text": "2 fresh thyme sprigs"}, {"text": "2 teaspoons dried oregano"}, {"text": "1 tablespoon olive oil"}, {"text": "1 large onion, chopped"}, {"text": "1 green pepper, seeded and diced"}, {"text": "2 tablespoons flour"}, {"text": "salt and pepper"}, {"text": "1 pint water"}, {"text": "1 tablespoon tomato paste"}] Instructions: Drain the chickpeas and boil in fresh water for 10 minute. reduce heat, cover and continue to cook (just boiling) for about 50 min, or until tender. Meanwhile, mix the lamb, lemon rind, garlic, bay leaf, thyme and oregano. Heat oil in a casserole dish and brown the lamb. Add onion and pepper and cook for 10 minutes stirring often. Stir in the flour, add salt and pepper and pour in the water. Mix in the tomato paste and bring to the boil. Reduce heat, cover and simmer for 1 hour. Stir in drained chickpea and cook for a further hour. Cool and chill for up to 2 days, or freeze. To serve, top with toasted crisp French bread croutes.

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Recipe: Emeril's Bloody Mary Mix Description: Make and share this Emeril's Bloody Mary Mix recipe from Food.com. Ingredients: [{"text": "3 cups tomato juice"}, {"text": "3 tablespoons lemon juice"}, {"text": "3 tablespoons lime juice"}, {"text": "1 tablespoon prepared horseradish"}, {"text": "1 tablespoon Worcestershire sauce (to taste)"}, {"text": "1 teaspoon minced garlic"}, {"text": "3/4 teaspoon hot sauce (recommended ( Tabasco to taste)"}, {"text": "3/4 teaspoon salt"}, {"text": "1/2 teaspoon fresh ground black pepper"}, {"text": "premium vodka"}, {"text": "pickled green bean"}, {"text": "pickled okra"}] Instructions: In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. When ready to serve, fill each glass with ice. Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.

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Recipe: Copycat Sweetgreen Corn Elote Bowl Description: Make and share this Copycat Sweetgreen Corn Elote Bowl recipe from Food.com. Ingredients: [{"text": "1/2 cup quinoa, rinsed"}, {"text": "kosher salt & freshly ground black pepper"}, {"text": "2 tablespoons olive oil"}, {"text": "2 ears corn (kernels only, about 2 cups)"}, {"text": "1 heart romaine lettuce, chopped crosswise into 3/4-inch pieces"}, {"text": "2 cups shredded red cabbage, from 1/4 medium head (about 7 ounces)"}, {"text": "6 ounces cherry tomatoes, halved (about 16 tomatoes)"}, {"text": "3 ounces fresh goat cheese, crumbled (about 1/3 cup)"}, {"text": "2 radishes, thinly sliced into matchsticks"}, {"text": "tortilla chips, for serving"}, {"text": "lime wedge, for serving"}, {"text": "cilantro leaf, for serving"}, {"text": "1/4 cup olive oil, divided"}, {"text": "1 medium red bell pepper, cored, seeded, and roughly chopped"}, {"text": "kosher salt & freshly ground black pepper"}, {"text": "2 tablespoons mayonnaise"}, {"text": "3 tablespoons nuts, toasted (such as walnuts, hazelnuts, or almonds)"}, {"text": "1 1/2 tablespoons sherry wine vinegar"}, {"text": "1/2 garlic clove, grated"}] Instructions: For the Salad:. In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more. Preheat a large cast iron skillet over high heat. When smoking, add olive oil, swirl to coat and add corn. Season with salt and pepper, toss to coat and place a lid or overturned skillet on top to prevent corn popping. Cook, carefully lifting lid to stir occasionally, until corn is darkly charred, about 3 minutes. Transfer to a plate. Divide romaine, cabbage, tomatoes, goat cheese and radishes among two serving bowls. Top with tortilla chips, lime wedges and cilantro, and serve with romesco dressing. For the Romesco Dressing:. Preheat a cast iron skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add red bell peppers, season with salt and pepper and cook until charred and softened, about 6 minutes. Transfer to a blender and let cool. Add remaining 2 tablespoons olive oil, mayonnaise, nuts, sherry vinegar, garlic and 1 1/2 tablespoons water. Blend until smooth and season to taste with salt and pepper. Dressing can be kept in the refrigerator for up to two weeks.

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Recipe: Whole Wheat Oatmeal Banana Pankakes Description: Make and share this Whole Wheat Oatmeal Banana Pankakes recipe from Food.com. Ingredients: [{"text": "1 cup old-fashioned oatmeal"}, {"text": "3/4 cup whole wheat flour"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "1/8 teaspoon nutmeg"}, {"text": "3 tablespoons brown sugar"}, {"text": "1 1/2 cups low-fat buttermilk"}, {"text": "2 large eggs"}, {"text": "2 medium bananas"}, {"text": "4 tablespoons light butter (melted)"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1 pinch salt"}] Instructions: DRY: Blend 1/2 cup oats on HI until they reach a powdery consistency. Put blended oats into a bowl with remaining oats and set aside. Blend the remainder of dry ingredients until thoroughly mixed. Add to oats. WET: Blend banana, milk, eggs, vanilla, and butter on LO until smooth. COMBINE: Pour wet ingredients over dry ingredients, and stir until just mixed. Do not over mix. COOK: Pour onto hot waffle iron and serve immediately. Or, place baked waffles into a 200 degree oven until all waffles are done.

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Recipe: Almond Pastry Description: Decadent! Starting with refrigerater crescent rolls makes this incredibly easy, but no one would ever guess. Whenever I take it somewhere I have started taking the recipe along, because people always ask for it. In fact, that's how I got it too! Ingredients: [{"text": "2 packages refrigerated crescent dinner rolls"}, {"text": "8 ounces cream cheese"}, {"text": "1 egg, separated"}, {"text": "2/3 cup sugar, plus more for sprinkling"}, {"text": "2 teaspoons almond extract (don't use imitation)"}, {"text": "1 (2 ounce) package sliced almonds"}] Instructions: Preheat oven to 350. Unroll 1 package of crescent rolls across the bottom of a 9x13 pan. (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal. Mix cream cheese, egg yolk, almond extract and sugar. Spread over 1st layer. Unroll 2nd package of crescent rolls and stretch to fit over the top. Slightly beat egg white and brush on top layer of crescent rolls. Sprinkle with additional sugar, then sliced almonds. Bake 20-25 minutes, till golden brown. Cool completely before cutting.

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Recipe: Wareneki, Varenyky or Perogies Description: How to make Wareneki, Varenyky or Perogies Ingredients: [{"text": "Dough:"}, {"text": "-1 cup sour cream"}, {"text": "-1/2 tsp salt"}, {"text": "-1/2 tsp baking powder"}, {"text": "-2 cups flour"}, {"text": "-1 egg white, slightly beaten (save the yolk for the filling)"}, {"text": "Sauerkraut , Hamburger and Potato Filling:"}, {"text": "-1 large potato, boiled, mashed and cooled"}, {"text": "-1/2 lb hamburger, browned, seasoned with salt and pepper. Drain any drippings and cool meat."}, {"text": "-1 cup sauerkraut, drained well"}, {"text": "Mix above 3 ingredients together."}, {"text": "Potato Cheese and Onion filling:"}, {"text": "-2 potatoes boiled, mashed and cooled"}, {"text": "-1/4 cup sauteed onion, cooled"}, {"text": "-1 cup crated cheddar cheese"}, {"text": "Mix above three ingredients together."}, {"text": "Cottage Cheese Filling:"}, {"text": "-2 cups dry curd cottage cheese (if you can't find dry, place regular cottage cheese in a fine strainer and allow moisture to drain)"}, {"text": "-1 egg yolk, left over from the dough"}, {"text": "-1 tsp salt"}, {"text": "-dash pepper"}, {"text": "Combine ingredients together well."}] Instructions: Mix ingredients into a smooth dough, cover and place in the refrigerator for at least 1 hour. This recipe makes enough for one of the following fillings, but can easily be doubled. Method: While dough is chilling make the fillings. (you can double the dough to make several kinds) Take one recipe of dough and on a lightly floured counter roll it out very thin into a large rectangle. Using an ice cream scoop place balls of filling along one end of dough as illustrated above. Fold dough over filling as illustrated above. Using a small round cutter (or small glass) cut out Wareneki, as illustrated below. The dough is very easy to work with and not sticky. If you find that the edges aren't sealed just pinch as needed. Place the Wareneki on parchment lined cookie sheets. Keep in fridge until ready to boil, or freeze on the cookie sheets. Once they are frozen bag them for later use. Boiling: Bring a large pot of water with 1 tbsp butter to a boil. Drop fresh or frozen Wareneki into the boiling water and boil 5 minutes if fresh, or 10 minutes if frozen. Wareneki will float when they are done. Drain. Gravy: -1/4 cup butter, melted -1 cup sour cream In a small sauce pan melt butter, and then stir in sour cream. Bring to a boil, and then simmer for 5 minutes. Salt and pepper lightly to taste. Serving suggestions: -sour cream -heated whipping cream -sauteed onions -fried crumbled bacon -farmer sausage or fried ham slices -sauteed red cabbage

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Recipe: French Onion Burgers Description: I make these burgers on a small indoors grill but it can all be prepared for an outdoor bbq. Enjoy! Ingredients: [{"text": "3 lbs ground chuck"}, {"text": "2 (3 ounce) packets French onion soup mix"}, {"text": "2 tablespoons Worcestershire sauce"}, {"text": "2 large yellow onions, sliced"}, {"text": "8 ounces mushrooms, sliced"}, {"text": "8 halved onion hamburger buns, lightly buttered"}, {"text": "8 slices swiss cheese"}, {"text": "12 ounces A.1. Original Sauce (may not use the entire bottle)"}] Instructions: Combine the chuck, soup mix and Worcestershire sauce in a large bowl, incorporating it thoroughly. Will make 8 thick hamburger patties. Cook the onions and mushrooms in a large frying pan with a bit butter till it gets a nice caramel color. On a heated grill, cook the patties to the doneness you prefer. Put aside. Place the buns on the grill, buttered side down till butter is melted and it browned a little. To build the burgers, put a little A1 Sauce on each bun, add a patty, swiss cheese and the onion mushroom mixture. Top with the other half of the bun and enjoy.

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Recipe: 10-12-12-12 (Sprouted) Lentil Soup Description: I had thoughts of doctoring this recipe up after I tested it, but it didn't need it. All the flavors shine through. I used pepper in this sprouted lentil soup. Ingredients: [{"text": "10 ounces sprouted green lentils (or regular dried green lentils)"}, {"text": "2 quarts chicken stock or vegetable broth (for you vegetarians)"}, {"text": "12 ounces carrots, diced (about 2 medium-sized ones)"}, {"text": "12 ounces celery, diced (about 5 stalks)"}, {"text": "12 ounces onions, diced (about 2 medium)"}, {"text": "5 cloves garlic, smashed and minced"}, {"text": "1 can tomato paste (unsalted)"}, {"text": "1/4 cup oil of your choice"}, {"text": "sea salt and fresh ground pepper"}] Instructions: None

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Recipe: Almond Biscotti Toscani (Gluten-Free) Description: I went to a gluten-free baking class and this was one of the featured recipes. I had never had biscotti before, so I don't really know how this compares. I liked it however. It was quite good dipped in my coffee and had just the right amount of crunch and sweetness. Makes a fair amount and supposedly keeps for a long time. Ingredients: [{"text": "1/3 cup butter"}, {"text": "3/4 cup white sugar"}, {"text": "2 eggs"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1/2 teaspoon almond extract"}, {"text": "2 teaspoons orange zest"}, {"text": "1 cup soy flour"}, {"text": "1 cup rice flour"}, {"text": "1/4 cup potato starch (NOT potato flour)"}, {"text": "1/4 cup tapioca flour"}, {"text": "1 teaspoon xanthan gum"}, {"text": "1/8 teaspoon ground nutmeg"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup almonds, toasted and chopped fine"}] Instructions: Preheat oven to 325°F Cover baking sheet with parchment paper or grease and flour baking sheet. Cream butter and sugar until light and fluffy. Add eggs, extracts, and orange zest. Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds. Add water if dough is too dry. Consistency should be similar to play dough. Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet. Bake for 25 minutes until set and lightly browned. Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick. Place slices on their sides on the baking sheet. Return to oven for 5 minutes. Remove from oven, flip slices over and bake an additional 5 minutes. Cool completely and store in tightly covered container.

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Recipe: Key West Cake Description: from this week's paper, this is a non dairy cake. if you don't have baby food you can sub apple sauce. Ingredients: [{"text": "1 (8 ounce) can crushed pineapple"}, {"text": "1 3/4 cups flour"}, {"text": "1 cup sugar"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "2 teaspoons Chinese five spice powder"}, {"text": "1 (6 ounce) jar apricot baby food"}, {"text": "3/4 cup vegetable oil"}, {"text": "2 eggs, beaten"}, {"text": "1/2 cup chopped pecans or 1/2 cup walnuts"}, {"text": "2 -3 tablespoons confectioners' sugar"}] Instructions: preheat oven to 350. spray a 9" baking pan with non stick spray. drain 1/4 c juice from the canned pineapple, save for another use. in a large bowl mix flour, sugar, baking soda, baking powder, chinese 5 spice powder. make a well in center. pour in apricots, remaining pineapple, eggs, oil, and pecans. mix well, pour into baking pan. bake for 50 minutes or until a toothpick inserted in center comes out clean. cool on a wire rack, sprinkle with confectioner's sugar.

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Recipe: Pinon Description: Make and share this Pinon recipe from Food.com. Ingredients: [{"text": "10 very ripe plantains"}, {"text": "5 lbs lean ground beef"}, {"text": "2 cups canola oil"}, {"text": "8 eggs"}, {"text": "6 cups cheddar cheese"}, {"text": "1/2 cup of white california raisins"}, {"text": "10 stuffed olives"}, {"text": "6 garlic cloves, choped"}, {"text": "1 onion, choped"}, {"text": "1 red pepper, choped"}, {"text": "1 beef, boullon cube (knor)"}, {"text": "3 packages , sazon con achoite"}, {"text": "2 packages of sazon sin achiote"}, {"text": "1/4 cup , sofito (onion,garlic,cilantro,culantro,green & red pepper,small sweet peppers olive oil all blended)"}, {"text": "salt"}, {"text": "pepper"}, {"text": "1 stickof butter"}] Instructions: In a skilet at moderate fire brown the ground beef with salt and pepper. Drain the liquid fron the meat.Add onion ,red pepper, beef cube,sofrito,sazon,olives let simmer for 10 minutes. Add salt and pepper as needed. last add the raisins.lower the fire level and let the beef simmer. Peel the plantains and slice them thin. Add oil to skillet. fry the plantain slices and place in a try with napkins to retain excess oil. butter up your casserole layer the plantains in the botton beat 4 eggs and pour on top of the bottom layer. Add 3 cups of cheese,ground beef the other 4 eggs beatten chesse then cover with the rest of the plantains. bake under 375 for 45 minute. let cool down before slicing.

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Recipe: Cumin Grilled Shrimp and Asparagus Description: Succulent grilled shrimp and fresh green asparagus get a big flavor boost from fragrant spices and a splash of citrus. Ingredients: [{"text": "2 small navel oranges"}, {"text": "1 c. couscous"}, {"text": "2 scallions"}, {"text": "kosher salt"}, {"text": "Pepper"}, {"text": "1 lb. thin asparagus"}, {"text": "1 tbsp. olive oil"}, {"text": "20 large peeled and deveined shrimp"}, {"text": "1/2 tsp. ground cumin"}, {"text": "1/4 tsp. cayenne pepper"}] Instructions: Heat grill to medium-high. Cut one orange in half. Cut the remaining orange into 1/2-inch-thick rounds. Squeeze the juice from half an orange into a medium bowl (you should have about 1/4 cup). Add the couscous, scallions, and 1/4 teaspoon salt. Add 1 cup hot tap water and let sit, covered, for 15 minutes. Meanwhile, in a large bowl, toss the asparagus with the oil and 1/4 teaspoon each salt and pepper. Season the shrimp with the cumin, cayenne, and 1/4 teaspoon salt. Place the asparagus, orange slices, and orange half on the grill (the halved orange cut-side down) and cook until the oranges are charred and the asparagus is tender, 2 to 3 minutes per side; transfer to a plate. Add the shrimp to the grill and cook until opaque throughout, about 2 minutes per side. Squeeze the grilled orange half over the shrimp just before they are done. Fluff the couscous with a fork and serve with the shrimp, asparagus, and orange slices.

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Recipe: Cranberry Brown Sugar Cookies Description: Make and share this Cranberry Brown Sugar Cookies recipe from Food.com. Ingredients: [{"text": "1 cup domino dark brown sugar, firmly packed"}, {"text": "1 cup butter or 1 cup margarine, softened"}, {"text": "2 eggs"}, {"text": "1/2 cup sour cream"}, {"text": "3 1/2 cups all-purpose flour"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon cinnamon"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "1/4 teaspoon clove"}, {"text": "1 cup dried cranberries"}, {"text": "1 cup golden raisin"}] Instructions: Heat oven to 400°F Lightly grease cookie sheets. Beat sugar and butter in large bowl until light and fluffy. Add eggs and sour cream; beat until creamy. Stir together flour, baking soda, salt, cinnamon, nutmeg and cloves in small bowl; gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins. Drop by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks. Cool. Makes about 5 dozen cookies.

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Recipe: Corn and Poblano Lasagna Description: I saw this on The Best Thing I Ever Made show on TV and it looked so good I had to get the recipe! Recipe courtesy Marcela Valladolid who hosts the Mexican Made Easy show. This recipe has some great reviews! If you like it really saucy double the cream sauce(recommended). If poblano peppers are too spicy for you replace them with red or green bell peppers or use Anaheim peppers. Note: super dark green and almost flat poblanos are supposed to have less heat. Not sure if this is true but going to give it a try next time. To cut the fat, I may try using soy milk and adding to a little roux(flour and butter) to thicken it up. One reviewer replaced the cream with vegetable stock. Feel free to add more corn and zucchini or other vegetables to give even more taste and nutrition. Ingredients: [{"text": "4 tablespoons unsalted butter, divided"}, {"text": "3 garlic cloves, minced, divided"}, {"text": "2 cups fresh corn kernels (from about 2 ears- or frozen and thawed)"}, {"text": "2 cups half-and-half (or heavy cream)"}, {"text": "1 teaspoon fresh thyme"}, {"text": "salt & freshly ground black pepper"}, {"text": "1/2 cup thinly sliced white onion"}, {"text": "1 large zucchini, thinly sliced lengthwise"}, {"text": "4 poblano chiles, charred, peeled, stemmed, seeded, cut into one inch strips"}, {"text": "12 no-boil lasagna sheets (7 x 3-inch)"}, {"text": "2 cups shredded oaxaca cheese (or even Monterey Jack) or 2 cups mozzarella cheese (or even Monterey Jack)"}] Instructions: Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil. Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

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Recipe: Orange Cream Scones Description: I make this for our ladies English Afternoon Tea gatherings. This is the hit of the party! Easy to Make. Husbands will love these just taken fresh hot out of the oven.....Yummy Ingredients: [{"text": "2 1/2 cup(s) all-purpose flour"}, {"text": "1/2 cup(s) surgar"}, {"text": "2 teaspoon(s) baking powder"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 cup(s) butter, cut into pieces"}, {"text": "1 tablespoon(s) orange zest"}, {"text": "1 cup(s) heavy cream"}, {"text": "1/2 teaspoon(s) orange extract"}] Instructions: 1. Preheat oven to 375. Line baking sheet with parchment paper 2. In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until crumbly. Add orange zest mix well. 3. In a small bowl, combine cream and orange extract. Add to flour mix just until dry ingredients are moistened. Do Not Over Mix Or Knead. 4. On a lightly floured surface, roll dough GENTLY to 1/2 inch thickness. Using a 2 1/4 inch cookie round cutter, cut scones and place on baking sheet. Brush top of scones with cream and sprinkle with sugar. Bake 18-20 minutes, or until lightly browned.

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Recipe: Raisin Cupcakes Description: Make and share this Raisin Cupcakes recipe from Food.com. Ingredients: [{"text": "2 cups flour"}, {"text": "1/2 teaspoon table salt"}, {"text": "1 cup sugar"}, {"text": "2 teaspoons baking powder"}, {"text": "1/4 lb butter, softened (1 stick)"}, {"text": "2 eggs"}, {"text": "1 cup milk"}, {"text": "1 teaspoon vanilla"}, {"text": "1/2 cup raisins"}] Instructions: Preheat oven to 375°F Grease a cupcake tin, or line cups with paper liners. Sift together flour, salt, sugar and baking powder. Cut in butter with 2 knives, or the paddle attachment of a stand mixer. Mix eggs, milk and vanilla. Beat into dry mixture. Fold raisins in by hand. Divide batter between cups. Bake in preheated oven 30 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool in pan 10 minutes, then turn cakes out onto cooling rack until completely cooled.

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Recipe: Edamame & Rice Noodle Salad Description: Great salad. Flavorful with lots of textures and crunch. Ingredients: [{"text": "8 ounce(s) rice noodles"}, {"text": "1/2 cup(s) rice vinegar"}, {"text": "1/2 cup(s) mirin"}, {"text": "1 tablespoon(s) grapeseed oil"}, {"text": "1 teaspoon(s) each grated ginger & minced garlic"}, {"text": "2 tablespoon(s) green onions chopped"}, {"text": "1 teaspoon(s) sambal olek"}, {"text": "2 tablespoon(s) sugar"}, {"text": "1/2 teaspoon(s) white pepper"}, {"text": "1/2 cup(s) julienned carrots"}, {"text": "1/2 cup(s) fresh bean sprouts"}, {"text": "8 ounce(s) edamame without the pod"}, {"text": "1/2 cup(s) micro cilantro"}, {"text": "2 teaspoon(s) seaweed"}] Instructions: Place a pot of water on the stove and bring to a boil. Add the rice noodles and frozen edamame. When noodles are done drain and run cold water over the noodles and edamame until cooled. Mix the rice vinegar, Mirin, oill, ginger, garlic, green onion, Sambal, sugar and white pepper. Mix well. Place the noodles, edamame, carrots, and beansprouts in a bowl. Pour the dressing over the salad and refrigerate for 30 minutes. Plate the salad then top with micro cilantro and seeweed.

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Recipe: Tuna Noodle and Pea Casserole Description: Make and share this Tuna Noodle and Pea Casserole recipe from Food.com. Ingredients: [{"text": "1 (12 ounce) box elbow macaroni, prepared according to package"}, {"text": "4 cups milk"}, {"text": "1/3 cup butter"}, {"text": "1/4 cup flour"}, {"text": "salt and pepper, to taste"}, {"text": "1 1/2 cups frozen peas"}, {"text": "10 ounces canned tuna, drained"}, {"text": "1 1/2 cups cheddar cheese, shredded"}] Instructions: Melt butter in a medium saucepan. Add flour, salt, and pepper. Cook for 3-5 minutes. (Until slightly thick) Set aside. 1 (12 ounce) can cream of mushroom soup, prepared may be substituted. Place noodles in the bottom of a 9 by 13 inch pan. Top with frozen peas, then tuna. Pour cream soup over noodles, peas, and tuna. Top with cheddar cheese. Bake at 350 for 20 minutes.

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Recipe: Raspberry-coconut-almond squares Description: None Ingredients: [{"text": "1 Pie crust pastry"}, {"text": "3 tablespoons raspberry jam"}, {"text": "3 handfuls raspberries"}, {"text": "3 eggs"}, {"text": "1/2 cup ground almonds + 1 tbsp"}, {"text": "1/2 cup ground coconut + 1 tbsp"}, {"text": "4 tablespoons butter"}, {"text": "1/2 cup butter"}, {"text": "Coconut flakes"}, {"text": "Sliced almonds"}] Instructions: None

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Recipe: Spicy Hot Taco Soup/Chili Description: Mm Mm! This recipe is so easy and makes a huge batch. It's great for freezing and re-heating later. I modified my family's taco soup recipe, and now it has more of the consistency of chili. I'm not sure what to call it! Ingredients: [{"text": "1/2 lb ground turkey"}, {"text": "1/2 lb ground sirloin"}, {"text": "1 (15 ounce) can hot chili beans"}, {"text": "1 (16 ounce) can fat-free refried beans"}, {"text": "1 (15 ounce) can dark red kidney beans, drained and rinsed"}, {"text": "1 (15 ounce) can corn, drained"}, {"text": "1 (14 ounce) can petite diced tomatoes with jalapenos (or green chilies)"}, {"text": "1 (1 ounce) envelope ranch dressing mix (not buttermilk)"}, {"text": "1 (1 1/4 ounce) envelope taco seasoning"}, {"text": "1 medium chopped onion"}, {"text": "1 cup water"}, {"text": "jalapeno"}, {"text": "sour cream"}, {"text": "cheese"}, {"text": "onion"}, {"text": "crushed tortilla chips"}, {"text": "hot sauce"}] Instructions: Brown meat and onion together. Add water and seasoning envelopes. In a large pot, combine all five cans with the meat and mix thoroughly. Simmer for 30-45 minutes.

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Recipe: Ultimate Cheesecake Description: I got this recipe off the foodnetwork.com site. Haven't tried it yet but i'll make it for my boyfriend on his birthday. He loves cheesecake Recipe Summary Difficulty: Expert Prep Time: 30 minutes Inactive Prep Time: 4 hours 30 minutes Cook Time: 1 hour 15 minutes Yield: 6 to 8 servings Ingredients: [{"text": "2 cups finely ground graham crackers (about 30 squares)"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 cup unsalted butter, melted"}, {"text": "1 lb cream cheese, softened"}, {"text": "3 eggs"}, {"text": "1 cup sugar"}, {"text": "1 pint sour cream"}, {"text": "1 lemon, zest of"}, {"text": "1 dash vanilla extract"}, {"text": "1 pint blueberries"}, {"text": "1 lemon, zest of"}, {"text": "1 lemon, juice of"}, {"text": "2 tablespoons sugar"}] Instructions: For the Crust: Preheat the oven to 325 degrees F. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes. ********. For the Filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour to 1 hour 15 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface. *********. For the Topping:. In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake. **********. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

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