Datasets:

dannymartin

/

argilla-contextual-ai

like 0

Recipe: Nancy's Meatloaf Description: None Ingredients: [{"text": "5 pounds ground beef"}, {"text": "4 eggs"}, {"text": "1 large package stuffing mix"}, {"text": "1 tablespoon grated garlic"}, {"text": "1 cup chopped onion"}, {"text": "One 20-ounce can tomato juice"}, {"text": "2 tablespoons freshly ground black pepper"}, {"text": "2 tablespoons salt"}, {"text": "1 cup ketchup"}] Instructions: Preheat the oven to 350 degrees F. Mix all ingredients except ketchup together in a large bowl until just combined. With your hands, form 20 individual football-shaped loaves. Place loaves in a large cake pan or baking sheet. Spread a layer of ketchup, as thick as desired, over each loaf. Bake for 45 minutes to 1 hour, until fully cooked through.

record-600

{}

Recipe: Warm Lentil Salad Description: This is great comfort food and easy to make either vegetarian or not. The lentils cook up firm but tender, and the veggies are crisp and bright. It's an easy recipe to put on the stove and simmer while you are busy elsewhere. Ingredients: [{"text": "1 1/3 cups brown lentils"}, {"text": "3 1/3 cups broth, vegetable or 3 1/3 cups chicken"}, {"text": "1 red bell pepper, diced"}, {"text": "1/2 tomatoes, chopped"}, {"text": "1 cup fresh spinach, stems removed and torn into medium-sized pieces"}, {"text": "1 small yellow onion"}, {"text": "1 bay leaf"}, {"text": "2 tablespoons olive oil"}, {"text": "1 -2 teaspoon balsamic vinegar"}] Instructions: Thinly slice onion and saute in a medium-sized pot until onion starts to brown. Add lentils and bay leaf, stirring to coat with oil. Add broth/stock and stir, bringing to a boil. Cover, reduce heat, and simmer for 40 minutes or until the liquid is absorbed and lentils are tender. While lentils are cooking, prepare the veggies. When lentils are ready, remove the bay leaf and remove the pot from heat. Stir in the spinach, red pepper, and tomato. Add salt and pepper to taste. Drizzle with balsamic vinegar to taste. The balsamic should add a light zing to the flavors but not be overpowering.

record-601

{}

Recipe: Hot Apple Pie (punch) Description: This is just an awesome crockpot punch. Got this several years ago from a co-worker and it remains a favorite! Ingredients: [{"text": "1 gallon apple cider"}, {"text": "1 -2 cup apricot brandy, to taste"}, {"text": "1 pint whipped topping, whipped (or Cool Whip, or Ready Whip)"}, {"text": "cinnamon stick"}, {"text": "nutmeg (optional)"}] Instructions: Mix together the apple cider and brandy in crock pot. Heat until warmed through. To serve: put a cinnamon stick in a mug and pour in punch. Then top with whipped topping and a sprinkle of nutmeg.

record-602

{}

Recipe: Black Bean Quesadilla Description: These quesadillas are great for feeding a large number of people; just multiply the recipe according to the numbers. Goes well with a Greek salad. Ingredients: [{"text": "1 (19 ounce) can black beans, drained and washed"}, {"text": "1/2 cup salsa"}, {"text": "1 cup cheddar cheese"}, {"text": "1 tablespoon chopped coriander (cilantro)"}, {"text": "1/4 chopped green onion"}, {"text": "salsa"}, {"text": "sour cream"}] Instructions: Preheat oven to 400 degrees. Puree black beans and salsa together. Add coriander and green onions to mixture. Mix well (this filling can be made ahead of time and refrigerated). Divide evenly in bowl into 1/6's. Spread over tortillas. Sprinkle with cheese. Fold tortilla in half Place on baking sheet so they aren't overlapping too much. Bake for 5 minutes and then flip over for another 4-5 minutes. Serve with salsa and sour cream.

record-603

{}

Recipe: Crab Tuna Souffle Description: Make and share this Crab Tuna Souffle recipe from Food.com. Ingredients: [{"text": "1 (6 ounce) can crabmeat, liquid removed and flaked"}, {"text": "1 (6 ounce) can tuna, liquid removed and flaked"}, {"text": "4 cups French bread, cubed"}, {"text": "8 ounces muenster cheese, cubed"}, {"text": "4 eggs"}, {"text": "3 cups milk"}, {"text": "3 tablespoons butter"}, {"text": "2 tablespoons fresh parsley, chopped"}, {"text": "1 teaspoon onion"}, {"text": "2 teaspoons mustard powder"}] Instructions: Combine the crabmeat and tuna in a small bowl. Put one layer of bread cubes on the bottom of a 1 1/2 qt casserole dish. Add another layer of the crab and tuna, then a layer of cheese and a pinch of parsley. Repeat the layers twice making sure to end with cheese and parsley on top. Whisk together the milk, butter, eggs, mustard powder and onion in a medium sized bowl. Then pour that mixture over the layers in the casserole dish. Cover and refrigerate for 3 hours (at least) or overnight, if possible. Preheat your oven to 350 degrees. Remove the dish and let it come to room temperature. Bake uncovered for 1 hour and 15 minutes, or until puffed and golden in color.

record-604

{}

Recipe: Crockpot Pineapple Chicken Description: How to make Crockpot Pineapple Chicken Ingredients: [{"text": "3 - chicken breasts, boneless and skinless"}, {"text": "pinch(es) pepper"}, {"text": "1/4 teaspoon(s) paprika"}, {"text": "20 ounce(s) pineapple, unsweetened and drained"}, {"text": "2 tablespoon(s) dijon mustard"}, {"text": "dash(es) soy sauce"}, {"text": "1 - garlic clove, minced"}] Instructions: Arrange chicken in crockpot; sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours.

record-605

{}

Recipe: Looks Fancy Chicken and Angel Hair Pasta Description: A wonderful recipe for an impressive looking but deceptively easy chicken dish. Pair with a green salad and some good bread and you're set. Ingredients: [{"text": "6 boneless skinless chicken breast halves"}, {"text": "1/4 cup butter"}, {"text": "2/3 ounce Italian salad dressing mix"}, {"text": "1/2 cup dry white wine"}, {"text": "1 (10 3/4 ounce) can condensed golden mushroom soup"}, {"text": "5 ounces garlic & herb spreadable cheese (I like Alouette)"}, {"text": "1 lb angel hair pasta"}] Instructions: In a large saucepan or deep skillet, melt butter over low heat. Stir in italian dressing mix, white wine and golden mushroom soup. Gently whisk in cream cheese until smooth and heated through. Rinse chicken breasts and place in a greased 9x13 baking dish. Pour sauce over chicken and bake at 325 degrees for 1 hour. Prepare pasta according to package directions. Drain and serve chicken and sauce over pasta.

record-606

{}

Recipe: White Bean Tomato Skillet Description: We LOVE how this turned out! Ingredients: [{"text": "extra-virgin olive oil, as needed"}, {"text": "1 sourdough loaf, cut into cubes (2 1/2 cups)"}, {"text": "2 1/2 pounds grape or cherry tomatoes, diced"}, {"text": "3 cloves garlic, minced"}, {"text": "1 (10.25 oz.) can cannellini beans, rinsed and drained"}, {"text": "1 (10 oz.) package frozen spinach, thawed and drained"}, {"text": "1/2 cup fresh basil, finely chopped"}, {"text": "3/4 cup parmesan cheese, grated"}, {"text": "1 teaspoon Italian seasoning"}, {"text": "kosher salt and freshly ground pepper, to taste"}] Instructions: Preheat oven to 350º F. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add bread cubes. Cook, stirring frequently so bread browns and absorbs oil, for 5 minutes, or until toasted. Add tomatoes and garlic and cook for another 5-7 minutes, or until tomatoes start to break down. Season generously with salt and pepper and stir in Italian seasoning. Stir in spinach and cannellini beans, then remove from heat and stir in freshly chopped basil. Top with parmesan cheese, then drizzle with 2 tablespoons olive oil. Place in oven and bake for 35 minutes, or until cheese is melted and browned and tomatoes are bubbly. Serve hot and enjoy.

record-607

{}

Recipe: Easy broccoli pasta Description: An easy way to get dinner on the table fast! You could add chicken to this as well. Ingredients: [{"text": "1 bunch(es) broccoli florets"}, {"text": "1-2 cup(s) penne pasta"}, {"text": "2 clove(s) garlic chopped fine or crushed"}, {"text": "1 cup(s) parmigiano-reggiano, grated"}, {"text": "- salt and pepper to taste"}, {"text": "2-3 tablespoon(s) olive oil"}, {"text": "- extra garlic powder to taste"}] Instructions: In a large pot boil water add pasta and chopped broccoli cook until pasta is aldente and broccoli is soft. Drain and set aside. In a large skillet add olive oil, (enough to coat all the pasta)and saute garlic until soft, do not brown. Add the pasta and broccoli to olive oil and coat all the pasta. Add salt, pepper, a bit more garlic powder and parmasian cheese, toss and serve! (Add more cheese is desired, I always put more on mine once it is on the plate!)

record-608

{}

Recipe: Toasted Nut Cassata Description: I first made this nearly thirty years ago for an Italian dinner party, I was to take the dessert that night and it was a great success. I just found it again when I was browsing my old cook books and decided to post for safe keeping. This one comes from Australian Woman's Weekly Dinner Party Cookbook. Freezing is not included in preparation time. Ingredients: [{"text": "1/2 cup mixed glace fruit, chopped"}, {"text": "2 tablespoons brandy"}, {"text": "300 ml cream"}, {"text": "2 teaspoons caster sugar"}, {"text": "125 g dark chocolate"}, {"text": "15 g butter"}, {"text": "2 liters vanilla ice cream"}, {"text": "1 teaspoon vanilla"}, {"text": "2 teaspoons cocoa"}, {"text": "60 g almonds, slivered"}, {"text": "60 g coconut biscuits"}, {"text": "300 ml cream, extra"}] Instructions: Line base of 20cm (8") springform pan with aluminium foil. Combine glace fruit and brandy, mix well, let stand 10 minutes. Whip cream and sugar until thick, fold in fruit and brandy, spread cream mixture over base of springform pan, freeze. Put chopped chocolate and butter in top of double saucepan, stir over gently-simmering water until melted; cool. Combine half the softened ice-cream and vanilla, add approximately half a cup of this ice-cream to melted chocolate mixture, mix well and add chocolate mixture to ice-cream, mix well; the melted chocolate gives the ice-cream a "chocolate chip" texture. Stir in sifted cocoa, mix well; spread chocolate ice-cream over cream layer; freeze. Spread remaining half-softened ice-cream over chocolate layer. Place almonds in moderate oven 5 minutes or until light golden brown; crush coconut biscuits lightly; sprinkle combined biscuits crumbs and almonds over top of cassata; press crumbs and almonds lightly into ice-cream; freeze until firm. Pipe extra whipped cream decoratively around top.

record-609

{}

Recipe: White Bean, Spinach and Couscous Bake Description: This is inspired by a recipe from a gluten-free website. You can used brown-rice couscous if gluten is an issue. Couscous, or kuskus is common in Turkey, as well as other areas bordering the Mediterranean. Ingredients: [{"text": "1 cup(s) couscous, prepared according to package directions"}, {"text": "1 large yellow onion, diced"}, {"text": "3 clove(s) garlic, minced"}, {"text": "1 can(s) fire roasted tomatoes (14.5oz) drained, reserve liquid"}, {"text": "15 ounce(s) white beans (14.5 oz will do)"}, {"text": "1/4 cup(s) fresh basil, plus additional for garnish"}, {"text": "1/3 cup(s) pine nuts or walnuts, broken into small pieces"}, {"text": "5 cup(s) baby spinach"}, {"text": "1/2 teaspoon(s) salt, or to taste"}, {"text": "1/4 cup(s) olive oil"}, {"text": "- black pepper, to taste"}, {"text": "1/2 cup(s) crumbled feta cheese"}] Instructions: Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent. Add the drained fire roasted tomatoes and crush any large chunks. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently. Add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes. In a large bowl combine half of the precooked couscous, reserved tomato juice, minced basil, nuts, salt and pepper; mix thoroughly. Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the feta evenly over the dish then top with the remaining couscous mixture. Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and put it under the broiler just to lightly brown the top, 1-2 minutes.

record-610

{}

Recipe: Spooktacular Spoons Description: 1 min | Cooling Time - 15 min refrigerating. I use these as treats for Halloween and Christmas time ( Santa can be made with rope licorice and red bubblegum balls). Ingredients: [{"text": "- wax paper"}, {"text": "1 cup(s) (6 ounces) nestl\u00c9\u00ae toll house\u00ae premier white morsels"}, {"text": "2 tablespoon(s) vegetable shortening"}, {"text": "- 18 to 20 plastic spoons"}, {"text": "- assorted candies for decorating (such as spooky wonka nerds, wonka tart n tinys, wonka sweetarts and wonka runts)"}, {"text": "- festive plastic wrap or clear lollipop bags (found in craft stores)"}, {"text": "- orange and black ribbon"}] Instructions: LINE baking sheet with wax paper. PLACE morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted; cool slightly. DIP one spoon into melted morsels; shake off excess. Place on prepared tray. Make ghostly face with candies. Repeat with remaining spoons. Refrigerate until set. WRAP each spoon in a sheet of plastic wrap. Gather at base of spoon; tie with orange and black ribbons. Trim ends of plastic wrap, if desired.

record-611

{}

Recipe: Swedish Meatballs With Secret Ingredient Description: When I was growing up there was a chain of Swedish Smorgasbord restaurants in the area which I lived. It wasn't until about 10 years ago that I met the original owner of that chain at a private party in the last remaining restaurant in the chain. He cooked the foods for this party himself with his son who at that time was the manager of that one remaining establishment. One of the dishes that he served, personally to the 20+ persons invited, was his Swedish Meatballs. They were the absolute best tasting meatballs I ever ate. I took him aside and asked him quietly..."is the wonderful taste in these meatballs the fennel seeds in the sauce?" He smiled and whispered back..."yes that is my secret for making the best Swedish meatballs". I came upon a recipe for Swedish Meatballs at Group Recipes.com that sounded so similar to that recipe so I wanted to post this version for the ZWT #6 2010 Scandinavian Region. Ingredients: [{"text": "1 lb ground pork"}, {"text": "1 lb lean ground beef"}, {"text": "1 onion (well minced)"}, {"text": "3 eggs"}, {"text": "1/2 cup soft breadcrumbs"}, {"text": "1/4 teaspoon ground nutmeg"}, {"text": "1/4 teaspoon allspice"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1/2 teaspoon pepper"}, {"text": "1 teaspoon Worcestershire sauce"}, {"text": "gravy"}, {"text": "2 cups beef stock"}, {"text": "1 teaspoon fennel seed"}, {"text": "salt & pepper"}, {"text": "1 tablespoon Kitchen Bouquet (optional for color)"}, {"text": "1/4 cup water"}, {"text": "2 tablespoons flour"}, {"text": "1/2 cup heavy cream"}] Instructions: Put eggs, spices and minced onion in a bowl, mix it all together. Add meat, mix well so everything is nicely blended. Shape small meatballs and brown them on all sides. Cook over medium heat until liquids run clear of blood. Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes. In a small bowl mix the 1/4 cup of water and the flour well for a thickner. Add the thickner to the meat stirring constantly. Cook until the the sauce thickens. Add the cream and just heat until the cream is blended well and hot. Be careful not to let it boil or it will curdle the cream.

record-612

{}

Recipe: Smoked Veggies Description: Make and share this Smoked Veggies recipe from Food.com. Ingredients: [{"text": "1 small zucchini, cut in thin rounds"}, {"text": "1/2 small onion, thinly sliced"}, {"text": "4 mushrooms, sliced"}, {"text": "seasoning salt"}, {"text": "pepper"}] Instructions: Tear off a 1.5 ft long piece of foil. Place zucchini in the middle of the foil in the shape of a rectangle. Sprinkle with some seasoning salt and pepper. Top with onion slices and then the mushrooms and sprinkle with more salt and pepper. Fold in ends of foil and then the top/bottom and crimp all together making a long packet. Cook in smoker at 225 degrees for 1.5 hours.

record-613

{}

Recipe: Tamale Pie Bake Description: I've had this recipe for well over 10 years, which was originally from an online email group. It is not the prettiest dish ever, but it is qutie good. The sauce is fairly hot, so if you prefer, cut down on the cayenne, or use very little. I like to pass the sauce separately so each can use what they like. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "2 large onions, chopped"}, {"text": "3 garlic cloves, minced"}, {"text": "1 lb ground beef"}, {"text": "1 cup yellow cornmeal"}, {"text": "3/4 cup milk"}, {"text": "1 (28 ounce) can tomatoes, drained, reserve liquid"}, {"text": "1 (16 ounce) can cream-style corn"}, {"text": "1 1/2 cups pitted ripe olives, drained"}, {"text": "salt"}, {"text": "pepper"}, {"text": "1 tablespoon butter"}, {"text": "1 tablespoon flour"}, {"text": "1 cup tomatoes or 1 cup v 8 vegetable juice"}, {"text": "2 teaspoons chili powder"}, {"text": "1 teaspoon cayenne pepper (or to taste)"}, {"text": "1 teaspoon cumin"}, {"text": "paprika, for garnish"}] Instructions: Preheat the oven to 350. Grease a large, deep casserole pan (or spray well with non-stick spray). In a skillet, heat the oil over medium heat and saute the onions until they are transluscent. Add the garlic and cook just until you get the aroma. Remove from the heat, drain, and place in the prepared casserole dish. Set aside. In the same skillet on medium heat, brrown the meat, breaking up any large pieces as it cooks. Drain and add the met, cornmeal, milk, drained tomatoes, creamed corn, olives, salt and pepper to the onion mixture and mix the whole thing very well. Smooth out and sprinkle with paprika. Bake, uncovered, for 1 1/2 hours, or until a knife inserted in the center comes out clean. To prepare the sauce, melt the butter over a medium-low heat and add the flour, whisking constantly until smooth. Be careful not to brown the roux. Make a roux of the butter and flour, being careful not to brown. Add the reserved liquid from the tomatoes, then add the chili powder, cayenne, cum, and salt and pepper to taste, if desired. The sauce should be clos to the consistency of heavy cream. If you need to thin it out, use tomato juice or V8 juice. Spoon servings of the pie onto individual dishes. Top with the chili sauce, or pass the sauce at the table. NOTE: The sauce is very hot, so either use a little at a time to your own taste, or add less cayenne if you prefer.

record-614

{}

Recipe: Homebrew Ginger Beer Description: I've developed this recipe over a long period of time, but it's all flexible... start with this recipe, and develop it on your own. Variations abound. NOTE: I always make this recipe in 2 Litre plastic water bottles. Some people say you shouldn't do this, but I have no idea why - always works perfectly for me. Ingredients: [{"text": "1 whole gingerroot"}, {"text": "1/2 teaspoon yeast"}, {"text": "3/4 cup sugar"}, {"text": "15 cloves"}, {"text": "1/4 teaspoon anise"}] Instructions: Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit. Boil about 2 litres of water. Peel the ginger root and cut into smaller pieces. When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later. Boil for 30 minutes. Then remove ginger root and cloves. Dissolve 3/4 - 1 cup of sugar in the brew. Let the brew cool until it is tepid (ie won't kill the yeast). Then add they yeast mixture to it. Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount -- you'll find you get more pressure if you leave the air inches. Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate. Leave in the fridge for at least 2 days. If you leave it in longer, you'll get more pressure -- I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator. When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It's best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the "pop". Instead, don't cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun. If you've got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!

record-615

{}

Recipe: Zucchini Bread Description: Make and share this Zucchini Bread recipe from Food.com. Ingredients: [{"text": "3 eggs"}, {"text": "2 cups sugar"}, {"text": "1 cup canola oil"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 cups zucchini, shredded"}, {"text": "2 cups flour"}, {"text": "1 teaspoon cinnamon"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1/4 teaspoon baking powder"}, {"text": "1 cup walnuts"}] Instructions: Preheat oven to 350 degrees. Beat 3 eggs until frothy. Beat together sugar, oil and vanilla until thick and lemon colored. Stir in the zucchini. Mix together and add flour, cinnamon, baking soda, salt and baking powder. Fold in walnuts. Pour into 2 oiled and floured loaf pans and bake for one hour.

record-616

{}

Recipe: Garlic & Herb Salmon Description: A wonderful, easy, delicious way to prepare salmon! I made this for Fathers day dinner and it was a hit!! I had some leftover herb butter so I mixed it with parmasean cheese and spread it over crusty bread, baked it, and it made a great garlic bread!! Ingredients: [{"text": "1/2 cup butter"}, {"text": "2 garlic cloves, minced"}, {"text": "1 medium shallot, minced"}, {"text": "1/2 cup parsley, chopped fine"}, {"text": "2 teaspoons lemon rind"}, {"text": "1 lemon, juice of"}, {"text": "1/2 teaspoon sea salt"}, {"text": "1/2 teaspoon black pepper"}, {"text": "2 -3 lbs side salmon"}] Instructions: Preheat over to 375 degrees. Mix together first 8 ingredients. Lightly season the salmon with salt and pepper. Spread herb butter evenly over salmon. Cover with foil and bake for 20-25 minutes or until salmon flakes with a fork. DO NOT OVERCOOK! Spoon a bit of melted butter mixture on plated salmon. Serve with lemon wedges.

record-617

{}

Recipe: Olive Mozzarella and Garlic Crostini Appetizer Description: Looking for a quick and easy appetizer that will impress your party guests? Try these wonderful Olivita Crostinis! Although they only take minutes to prepare, your guests will love the melty mozzarella, roasted garlic and mixed olive combination. A favorite for our football parties as they only take minutes to prepare, leaving you more time to enjoy the big game! Ingredients: [{"text": "1 - 4 oz. can black olives, finely chopped"}, {"text": "1/2 - cup pimento stuffed green olives, finely chopped"}, {"text": "1/2 - cup parmesan cheese, grated"}, {"text": "4 - tablespoons butter, room temp."}, {"text": "1 - tablespoon extra virgin olive oil"}, {"text": "2 - cloves garlic, minced"}, {"text": "3/4 - cup monterey jack or mozzarella cheese, shredded"}, {"text": "1/4 - cup fresh italian flat leaf parsley, minced"}, {"text": "1 - loaf of crusty french bread"}] Instructions: In medium bowl, mix black and green olives, Parmesan cheese, butter, olive oil and garlic until blended. Stir in shredded cheese and parsley. Cut bread into 24 thin slices. Arrange bread slices on baking sheet(s) and spread with olive mixture. Broil 2-3 minutes or until bread is toasted at edges and olive mixture is bubbly.

record-618

{}

Recipe: Breakfast in a Biscuit Description: Very easy to make ahead and freeze. Pop one or two in the microwave on busy mornings and you're out the door in seconds! Ingredients: [{"text": "1 can(s) biscuits, 10 count, small"}, {"text": "4 - eggs"}, {"text": "3 tablespoon(s) milk"}, {"text": "1/3 cup(s) cheddar cheese, shredded"}, {"text": "1 cup(s) cooked sausage, bacon or ham"}, {"text": "- salt & pepper to taste"}] Instructions: Preheat oven to 400 degrees. Whisk eggs and milk together along with a pinch of salt and pepper. Roll out each biscuit until it’s slightly bigger than your muffin tin. Spray the muffin tin with cooking spray and push one biscuit into each muffin cup - being sure to push it all the way down and up the sides. Divide the meat and cheese evenly in each of the biscuit cups. Pour egg mixture in, until 2/3 full. Don’t overfill. Bake for 10 to 12 minutes or until biscuits are golden and eggs are set. I used sliced ham from the deli in these. You could also make these savory by adding taco seasoned meat and salsa to the eggs and cheese.

record-619

{}

Recipe: Individual Panzanella (Mediterranean Bread Salad) Description: This is how I like to prepare this delicious and filling salad. Feel free to adjust the amount of any ingredient to your liking and experiment with different kinds of vegetable (such as artichokes, grilled peppers, grilled pumpkin, mushrooms, ...) or cheese (smoked ricotta, parmesan, pecorino, smoked scamorza, ...). I especially like pumpkin seed oil instead of olive oil. If you like olives and/or capers, you may sprinkle some over the already prepared salad. I believe, it's best, when it's served slightly warm(ed by the vegetable slices). Ingredients: [{"text": "250 g ciabatta (fresh or stale and toasted)"}, {"text": "250 g cherry tomatoes"}, {"text": "1 medium sized zucchini"}, {"text": "1 medium sized aubergine (eggplant)"}, {"text": "100 g corn kernels (canned is allright)"}, {"text": "1 small red onion (coarsly chopped)"}, {"text": "100 g cannellini beans (or kidney, canned)"}, {"text": "125 g mozzarella cheese (buffalo, torn into bite size pieces)"}, {"text": "2 tablespoons toasted pine nuts"}, {"text": "2 -3 garlic cloves (minced)"}, {"text": "4 tablespoons olive oil (or 3-4 TB pumpkin seed oil)"}, {"text": "3 -4 tablespoons white balsamic vinegar"}, {"text": "2 tablespoons chopped basil (or a mix of fresh italian herbs)"}, {"text": "kosher salt and pepper"}, {"text": "shaves parmesan cheese (optional)"}] Instructions: Cut zucchini and aubergine in rounds and place on baking tray lined with parchment paper or cookie sheet. Brush/drizzle with 1 TB olive oil and salt lightly. Bake in oven for about 15-20 minute until golden brown and crispy. Chop or tear ciabatta bread in bite size pieces. Transfer ready zucchini and aubergine slices to a bowl (you may want to cut aubergine rounds into halves or quarters, according to their size). Cut cherry tomatoes in halves. Toss zucchini, aubergines, onion slices, corn kernels, cannelinni beans (both corn and beans without liquid) and tomatoes in a large salad bowl. Add mozzarella chunks (smoked riccotta is delicious as well) and minced garlic. Toss carefully. Add remaining 3 TB of olive oil (or pumpink seed oil) and balsamic vinegar, salt and pepper to taste. Toss again carefully. Add (toasted) bread chunks and toss, see, that salad dressing and vegetable liquid is absorbed by the ciabatta chunks. Sprinkle with toasted pine nuts. Enjoy!

record-620

{}

Recipe: Grandma's Italian Spaghetti Sauce Description: This is my grandmother's recipe from Italy. It is wonderful. I have gotten rid of all other sauce recipes because this one is so good. It is also wonderful over rice and by itself. I love it because it tastes too good and is very filling so it lasts more than 2 meals. Ingredients: [{"text": "4 tablespoons olive oil"}, {"text": "1 onion, chopped"}, {"text": "1 bell pepper, chopped"}, {"text": "2 teaspoons chopped garlic"}, {"text": "2 lbs ground beef round"}, {"text": "1 (28 ounce) can tomatoes (28 or 32 oz)"}, {"text": "1 (8 ounce) can tomato paste"}, {"text": "4 (4 ounce) jars whole mushrooms, drained"}, {"text": "3 tablespoons chili powder"}, {"text": "2 tablespoons Worcestershire sauce"}] Instructions: Saute garlic, onion and bell pepper in oil until onion and pepper are translucent. Add beef to onion-pepper mix. Cook til you no longer see pink; drain well and then return to pot. Add tomatoes with juice, paste, chili powder and Worcestershire; mix well. Simmer for 20 minutes. Add mushrooms; mix well. Simmer 10 minutes longer. Serve over hot pasta. I like angel hair with this sauce--it gives it a unique texture. I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder. All the rest are fresh ingredients. This is an old family recipe. Once you taste it, you will never go back to any other sauce.

record-621

{}

Recipe: Chicken Crescent Roll Casserole Description: How to make Chicken Crescent Roll Casserole Ingredients: [{"text": "2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls"}, {"text": "1 (10 3/4 ounce) can cream of chicken soup, undiluted"}, {"text": "3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)"}, {"text": "1/2 cup 18% table cream (or use whipping cream)"}, {"text": "FILLING"}, {"text": "4 ounces cream cheese (very soft)"}, {"text": "4 tablespoons butter (very soft but not melted)"}, {"text": "1/2-1 teaspoon garlic powder (optional)"}, {"text": "1/3 cup onion, finely chopped (can use green onions)"}, {"text": "2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)"}, {"text": "1/2-3/4 cup finely grated cheddar cheese"}, {"text": "1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)"}, {"text": "1/2 teaspoon ground black pepper (or to taste)"}, {"text": "2-4 tablespoons mayonnaise or whipping cream"}, {"text": "1-2 cup grated cheddar cheese (for topping)"}] Instructions: 1 1. Set oven to 350°F. 2. Butter a casserole dish (any size to hold crescent rolls). 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). 4. Heat just until the cheese melts (do not boil). 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). 8. Season with seasoned salt or white and black pepper to taste. 9. Unroll the crescent rolls. 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. 11. Drizzle a small amount of soup mixture on the bottom of the dish. 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. 14. Bake for about 30 minutes.

record-622

{}

Recipe: Peppermint Bark Trifle Description: Peppermint Bark Trifle combines fudgy brownies and a creamy white chocolate pudding with lightly sweetened whipped cream and crushed candy canes for the ultimate winter wonderland dessert. Ingredients: [{"text": "3 tbsp. granulated sugar"}, {"text": "1/3 c. cornstarch"}, {"text": "1/2 tsp. kosher salt"}, {"text": "2 1/2 c. whole milk"}, {"text": "1 1/2 c. heavy cream"}, {"text": "8 oz. white chocolate chips"}, {"text": "2 tbsp. butter"}, {"text": "1 tsp. pure vanilla extract"}, {"text": "1 box brownie mix, plus ingredients called for on box"}, {"text": "1 large egg"}, {"text": "2 c. heavy cream"}, {"text": "1/4 c. powdered sugar"}, {"text": "12 candy canes, crushed, divided"}, {"text": "1/2 c. shaved white chocolate, for topping"}] Instructions: None

record-623

{}

Recipe: potato soup Description: . Ingredients: [{"text": "- ingredients: 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces 1/2 regular package uncooked bacon, finely diced 1 medium onion, diced 1/4 bunch celery, diced 8 cups milk 4 cups water 4 chicken bullion cubes (use a cup of the hot pot"}] Instructions: Directions: In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

record-624

{}

Recipe: Quick Chickpea and Turmeric Stew Description: Unusual and incredibly flavorful vegan stew from Anna Jones in *The Guardian* who writes, "This lemony, coconut and herb-topped stew has a freshness I crave, but it is hearty and filling at the same time. You add the halved, squeezed lemons to the stew as it cooks, which imparts a great, citrussy zing. If you have leftovers, remove the lemon skins before storing, otherwise the flavour will become too intense." Very nice served over rice. Ingredients: [{"text": "3 tablespoons coconut oil or 3 tablespoons peanut oil, divided"}, {"text": "1 bunch spring onion, thinly sliced"}, {"text": "2 garlic cloves, chopped"}, {"text": "1 small bunch cilantro (stalks chopped and leaves separated)"}, {"text": "2 teaspoons turmeric"}, {"text": "2 (15 ounce) cans chickpeas, drained"}, {"text": "8 ounces vegetable broth, hot"}, {"text": "1 (15 ounce) can coconut milk"}, {"text": "2 lemons, zested and cut in half"}, {"text": "2 shallots, peeled, halved and very thinly sliced"}, {"text": "1 small handful basil, leaves torn"}, {"text": "1 small handful mint, leaves picked"}, {"text": "1 pinch dried chili pepper flakes (optional)"}] Instructions: Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about five minutes, or until the spring onion is soft and sweet. Add the turmeric and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves to the pan. Bring to a boil and simmer on a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow. In a separate pan, heat three tablespoons of oil, and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper. Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crisp shallots, chili flakes and remaining herbs.

record-625

{}

Recipe: Caramelized Roasted Garlic and Storage Methods Description: Learn how to perfectly caramelize Roasted Garlic! Use the recipe as a spread, in entrées, or on an appetizer; the possibilities are endless! Storage Tips too! Ingredients: [{"text": "1 Garlic Bulb"}, {"text": "Olive Oil"}, {"text": "Salt and Pepper"}] Instructions: None

record-626

{}

Recipe: Sour Cream and Onion Tuna Noodle Casserole Description: I have one more casserole recipe to share with you before spring truly breaks forth and our menu planning turns to grilling and salads and all good th Ingredients: [{"text": "6 tbsp. Unsalted Butter, Plus A Bit More For Buttering The Baking Dish"}, {"text": "1 Large Yellow Onion, Finely Chopped"}, {"text": "3 stalks Celery, Chopped"}, {"text": "3 cloves Garlic, Minced"}, {"text": "1/3 c. All-purpose Flour"}, {"text": "2 c. Whole Milk"}, {"text": "3/4 c. Half-and-half"}, {"text": "1/4 c. Grated Parmesan"}, {"text": "1 tsp. Dry Mustard"}, {"text": "Kosher Salt And Freshly Ground Black Pepper"}, {"text": "1 1/2 c. Frozen Peas"}, {"text": "16 oz. weight Cavatappi Noodles (Rotini Or Elbow Would Be A Good Substitute)"}, {"text": "1/3 c. Sour Cream"}, {"text": "4 oz. weight Grated Gruyere Cheese"}, {"text": "2 tbsp. Chopped Fresh Dill, Plus A Bit More For Garnish"}, {"text": "2 tbsp. Chopped Fresh Chives, Plus A Bit More For Garnish"}, {"text": "2 cans (5 Oz. Size) Albacore Tuna, Drained, Broken Into 1/2-inch Chunks"}, {"text": "2 c. Coarsely Crushed Sour Cream And Onion Flavored Potato Chips, Or As Needed"}] Instructions: None

record-627

{}

Recipe: Chicken and Chick Pea Soup Description: This is a great alternative to standard chicken noodle soup. It is vitamin and protein-packed thanks to the chick peas and spinach, and is a wonderful way to use up leftover rotisserie chicken. If you do not have chick peas handy, you can substitute other white beans such as cannelini beans or great northern beans. You can also use kale or other available greens instead of the spinach, and make it more Mediterranean style by adding a can of diced tomatoes with garlic, basil and oregano. You can brighten it up with some fresh basil and/or sherry vinegar added at the end if you like. This recipe makes quite a bit but it freezes very well, so I make a big batch and immediately freeze 1/2 of it for later. It can all be done in one pot! Ingredients: [{"text": "2 teaspoons olive oil"}, {"text": "1 onion, chopped"}, {"text": "2 stalks celery, chopped"}, {"text": "1 carrot, cut into julienne"}, {"text": "4 garlic cloves, minced"}, {"text": "1/2 lb turkey Italian sausage, casings removed"}, {"text": "3/4 cup dry white wine"}, {"text": "2 (32 ounce) containers reduced-sodium chicken broth"}, {"text": "1 1/2 lbs rotisserie chicken, cooked and shredded"}, {"text": "3 (15 ounce) cans garbanzo beans, rinsed and drained"}, {"text": "1 (6 ounce) package fresh spinach, chopped"}, {"text": "1/2 cup parsley, chopped"}, {"text": "1 tablespoon lemon juice"}, {"text": "1/2 tablespoon lemon zest"}, {"text": "1 teaspoon marjoram, dried"}, {"text": "1 teaspoon dried oregano"}, {"text": "1 teaspoon dried basil"}, {"text": "1/2 teaspoon crushed red pepper flakes"}, {"text": "1 bay leaf, dried"}, {"text": "2 teaspoons salt"}, {"text": "1 teaspoon black pepper"}] Instructions: First, remove the leftover chicken from the carcass, discard the skin, and shred into small pieces. Set aside. Heat oil in a large stockpot or dutch oven. Then, remove the sausage from their casing and brown in the oil in large pot, crumbling it into small pieces. While that is browning, chop the onion, celery, carrots, and garlic and add to the sausage to sweat. Add the crushed red pepper, basil, marjoram, and oregano and cook until sausage is done and vegetables are softened. Add the chicken pieces and saute. Deglaze the pan with the wine, scraping any browned bit off the bottom of the pot. Add all of the chicken stock, reserving 1/2 cup, and the bay leaf, and simmer uncovered for 10 minutes. Take 1 can of the chick peas (garbanzo beans) and puree in the blender with the reserved chicken stock. Add that mixture into the soup, along with the remaining 2 cans of drained and rinsed chick peas. Cover and simmer for 10 minutes. Add chopped spinach, chopped parsley, lemon juice, and zest and season to taste with salt and pepper, and other fresh herbs on hand as desired. Remove the bay leaf and serve hot, garnished with a bit of fresh grated parmesan cheese if you wish.

record-628

{}

Recipe: Jan's Bread Pudding Description: Make and share this Jan's Bread Pudding recipe from Food.com. Ingredients: [{"text": "1 package cinnamon rolls (6-8 med)"}, {"text": "2 cups milk"}, {"text": "1/2 cup brown sugar"}, {"text": "1 teaspoon cinnamon"}, {"text": "1 teaspoon allspice"}, {"text": "1 egg"}, {"text": "1/4 cup raisins (optional)"}, {"text": "1/8 cup coconut (optional)"}, {"text": "1/4 cup nuts (optional)"}, {"text": "1 container frozen non-dairy topping, any size,i use low-fat or fat-free"}, {"text": "chocolate"}, {"text": "strawberry"}, {"text": "cherries"}] Instructions: Break cinnamon rolls into small pieces. Arrange in baking dish and let dry for at least 8 hours or overnight. Mix together milk, brown sugar, cinnamon, allspice, and egg. Pour over dry cinnamon rolls. DO NOT STIR. Use spoon to push rolls down into milk mixture. Bake at 325F degrees for 25 minutes, then push rolls down into milk mixture again. DO NOT STIR. Bake an additional 10-20 minutes . After baking, spread on layer of whipped topping; let cool. Good served WITH OR WITHOUT additional toppings.

record-629

{}

Recipe: Hearty Chicken Corn Chowder Description: This is my daughters favorite soup...there is nothing better on a chilly evening, than a bowl of home made soup...it doesn't get better than this!! This soup to me is the ultimate comfort food...it's a rich, creamy, flavorful soup... sure to warm you up...enjoy! My photos Ingredients: [{"text": "12 ounce(s) bacon, chopped"}, {"text": "1 pound(s) boneless, skinless chicken breast, cut into 1 inch cubes - (or I cheated and used rotisserie chicken, chopped)"}, {"text": "32 ounce(s) frozen corn, evenly divided"}, {"text": "1 medium onion, chopped"}, {"text": "1/4 cup(s) red bell pepper, chopped"}, {"text": "1/2 cup(s) celery, chopped"}, {"text": "3 tablespoon(s) flour"}, {"text": "3 cup(s) half and half"}, {"text": "2 cup(s) heavy cream"}, {"text": "1 pound(s) (about 3 medium red potatoes boiled whole, till tender, but not mushy - cubed or 1 can (16 oz) tiny whole potatoes, drained and diced"}, {"text": "1 1/2 - 2 tablespoon(s) (better than bouillion) chicken paste"}, {"text": "1 teaspoon(s) fresh ground pepper"}, {"text": "- salt to taste"}, {"text": "- cheddar cheese for garnish ( optional )"}] Instructions: Puree 2 cups of frozen corn; set aside. In a large soup pot, cook bacon until crisp. Drain fat, leaving 2 tablespoons in the pan. Add chicken and cook over medium heat until no longer pink, about 6 minutes. (If using rotisserie chicken, skip this part.) Add onion, celery and peppers and saute for 2 minutes or until tender. Stir in flour. Cook for 1 - 2 minutes. Stir in half and half and heavy cream. Cook over medium heat, stirring constantly. Add pureed corn to the pot. Heat to boiling, stirring constantly for 1 minute. Stir in pepper, bouillon paste, potatoes and remaining corn. Heat through. Stir in bacon. (I leave the bacon to use as a garnish, so it stays crisp - you can add it to the pot if you prefer. ) Serve immediately.

record-630

{}

Recipe: Squash Soup Description: Make and share this Squash Soup recipe from Food.com. Ingredients: [{"text": "6 crookneck yellow squash, peeled, seeded and chopped"}, {"text": "1 green pepper, chopped"}, {"text": "1 onion, chopped"}, {"text": "2 cups processed cheese, cubed"}, {"text": "salt and pepper"}] Instructions: Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Season to taste with salt and pepper. Serve.

record-631

{}

Recipe: Hummingbird Cake Description: This hummingbird cake uses a cake mix as its base so it's easy for a baker of any level to prepare. Hummingbird cakes are typically a layered cake, and we love how this is a sheet cake version. It has wonderful flavors of pineapple and banana with notes of cinnamon throughout. Crunchy pecans and a creamy cream cheese frosting are a nice contrast. It's an easy and delicious semi-homemade cake that is perfect for springtime. Ingredients: [{"text": "2 box(es) Duncan Hines yellow cake mixes"}, {"text": "6 - eggs"}, {"text": "- water for mixing cake mixes, go by directions on boxes"}, {"text": "- use melted butter for cake mixes instead of oil, for amount go by directions on box"}, {"text": "1 can(s) crushed pineapple, 20 oz., drained"}, {"text": "3 - bananas, cut and smashed"}, {"text": "1 1/2 teaspoon(s) cinnamon"}, {"text": "2 tablespoon(s) vanilla extract"}, {"text": "1 cup(s) chopped pecans"}, {"text": "1 dash(es) salt"}, {"text": "CREAM CHEESE FROSTING"}, {"text": "1 package(s) cream cheese softened, 8 oz."}, {"text": "1 package(s) confectioners' sugar, 16 oz."}, {"text": "1 stick(s) salted butter, softened"}, {"text": "1-2 tablespoon(s) milk"}, {"text": "1/2 tablespoon(s) vanilla extract"}] Instructions: Heat oven to 350 and grease a large square cake pan (like 12x18). If you do not have a 12x18 pan, a 9x13 will work. Just cut all the ingredients in half. First, mix cake mixes according to directions on the boxes except use melted butter in place of oil. Also, add vanilla extract. Next add pineapple, smashed bananas, cinnamon, salt, and pecans. Mix all this together well. Pour into pan and cook for 25 to 30 min or until toothpick is inserted and comes out clean. Let cool and ice with cream cheese frosting. For frosting, add cream cheese to mixing bowl. Add butter, confectioners sugar, and vanilla. Mix well. Add milk, a little a the time, to get the consistency you want it to be. Then frost cake after it cools and enjoy.

record-632

{}

Recipe: Pork Loin, the Julia Child way (sort of) Description: The first recipe that came out of Julia Child's Mastering the Art of French Cooking and landed firmly in my kitchen collection of go-to recipes was the dry marinade for pork. I've altered it to suit what I have on hand and increased the garlic to massive proportions (we love garlic!). A long marinade in the fridge is key to deep infusion of the earthy-garlic marinade. Julia instructs you to scrape off the marinade before roasting, no way I would waste all that garlic! So I opt to start the roast covered to protect the garlic from browning (and bittering) too quickly. I've also added one of the ways I make gravy out of the pan drippings, pork loin doesn't release as much juice as a turkey so you'll need a bit of stock to create a sauce. Corn starch was chosen to keep this dinner gluten-free! This was such a smash hit the first time I made it, it's the first thing pulled out when tenderloin is on the menu. Ingredients: [{"text": "1 pork tenderloin"}, {"text": "3 cloves garlic, per pound of pork"}, {"text": "2 tablespoons thyme, per pound of pork"}, {"text": "1 teaspoon salt, per pound of pork"}, {"text": "1/2 teaspoon pepper, per pound of pork"}, {"text": "2 tablespoons dried sage (total)"}, {"text": "2 tablespoons corn starch"}, {"text": "3 tablespoons water"}, {"text": "1 cup stock, any kind"}] Instructions: None

record-633

{}

Recipe: Butter Pound Cake Description: Make and share this Butter Pound Cake recipe from Food.com. Ingredients: [{"text": "2 cups sugar (Domino Sugar)"}, {"text": "2 cups all-purpose flour"}, {"text": "1 (3 ounce) box instant vanilla pudding"}, {"text": "1 cup butter (real butter)"}, {"text": "1/2 cup milk"}, {"text": "8 tablespoons Crisco (stick)"}, {"text": "5 eggs"}, {"text": "1 tablespoon vanilla"}] Instructions: Mix the Crisco, sugar and 1 stick of butter until smooth. Add eggs one at a time. Stir in flour and vanilla instant pudding. Add milk. Pour into a greased bundt pan with sprayed pam/flour. Bake 325 for 1 hour. When cake is removed from over cut 1 stick of butter over cake and let it melt down the cake. DO NOT OPEN OVEN WHILE BAKING.

record-634

{}

Recipe: Turkey and Stuffing Casserole Description: Here's a family-friendly dish fits right into your busy schedule. It features convenience products like cream of mushroom soup, frozen vegetables and stuffing mix that combine with cooked turkey or chicken to make a mouthwatering casserole that Ingredients: [{"text": "Vegetable cooking spray"}, {"text": "1 can Campbell's\u00ae Condensed Cream of Mushroom Soup"}, {"text": "1 c. milk"}, {"text": "1 bag vegetable combination"}, {"text": "2 c. turkey"}, {"text": "4 c. Pepperidge Farm\u00ae Herb Seasoned Stuffing"}, {"text": "1 c. Cheddar cheese"}] Instructions: Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray. Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole. Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture.  Top with the cheese. Bake for 5 minutes or until the cheese is melted. <em>Serving Suggestion:</em> Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette.  For dessert serve sliced pears drizzled with chocolate sauce. <em>Tip<strong>:</strong></em> Substitute <strong>3 cans</strong> (4.5 ounces <strong>each</strong>) Swanson® Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.<br /><br />Using Campbell's Condensed Cream of Mushroom Soup: Vitamin A 36%DV, Vitamin C 48%DV, Calcium 26%DV, Iron 16%DV<br /><br />Using Campbell's Condensed 98% Fat Free Cream of Mushroom Soup Calories 374, Total Fat 11g, Saturated Fat 5g, Cholesterol 56mg, Sodium 904mg, Total Carbohydrate 41g, Dietary Fiber 5g, Protein 27g, Vitamin A 36%DV, Vitamin C 48%DV, Calcium 27%DV, Iron 16%DV

record-635

{}

Recipe: Pizza Pinwheels Appetizer Description: How to make Pizza Pinwheels Appetizer Ingredients: [{"text": "1 (8 ounce) can refrigerated crescent roll dough"}, {"text": "2 cups shredded mozzarella cheese"}, {"text": "24 slices pepperoni"}, {"text": "1 (14 ounce) can pizza sauce"}] Instructions: Preheat oven to 375 degrees F (190 degrees C). On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping. Makes 16 Pinwheels

record-636

{}

Recipe: Mexican Casserole Description: This recipe came from my Husbands Aunt. She gave this recipe to us as part of our wedding present. We have fixed this for our kids (who are extremely picky) and they love it. Sometimes we make it as a dip and dip Doritos in it. Ingredients: [{"text": "1 1/2 lbs ground deer meat (browned and drained) or 1 1/2 lbs hamburger meat (browned and drained)"}, {"text": "1 (8 ounce) can cream of mushroom soup"}, {"text": "1 (8 ounce) can cream of chicken soup"}, {"text": "1 (8 ounce) can tomato soup"}, {"text": "1 (16 ounce) jar picante sauce"}, {"text": "1 (4 cup) bag cheddar cheese, shredded"}, {"text": "1 (24 ounce) bag nacho cheese flavor Doritos"}] Instructions: Brown Deer Burger or Hamburger, drain. Return burger to skillet and add all soups and Picante Sauce, heat thoroughly. In a 9 x 13 baking dish layer Doritos on the bottom, the meat mixture, then cheese, repeat until dish is filled up. Top with cheese and bake for 15 minutes in a 350 degree oven. NOTE: If using as dip, combine all ingredients except Doritos, and cook thoroughly and use as Dip. Goes over VERY well at parties!

record-637

{}

Recipe: Indian-Spiced Beet Soup Description: Make and share this Indian-Spiced Beet Soup recipe from Food.com. Ingredients: [{"text": "4 medium beets"}, {"text": "2 tablespoons olive oil"}, {"text": "1 1/2 medium red onions, chopped"}, {"text": "coarse salt"}, {"text": "black pepper, freshly ground"}, {"text": "2 -3 jalapenos, seeded if desired and chopped"}, {"text": "2 -3 tablespoons fresh ginger, minced (use smaller amount for less heat)"}, {"text": "1 tablespoon cumin seed, toasted for 3 minutes in a dry skillet and ground"}, {"text": "1 teaspoon turmeric, ground"}, {"text": "1 teaspoon coriander, ground"}, {"text": "1/2 teaspoon crushed red pepper flakes (or to taste)"}, {"text": "7 cups vegetable broth"}, {"text": "2 tablespoons honey"}, {"text": "14 ounces diced tomatoes, no salt added"}, {"text": "1/4 cup uncooked basmati rice"}, {"text": "3/4 teaspoon garam masala"}, {"text": "sour cream, for serving"}, {"text": "fresh cilantro, Chopped, for garnish"}] Instructions: Preheat oven to 425 degrees. Scrub and trim the beets, leaving 1 inch of stems attached. Wrap in a foil pouch and seal edges tightly. Roast on a baking sheet for 75 to 90 minutes, or until very tender. Open pouch and, when beets are cool enough to handle, rub the skin off with your fingers. Cut into small cubes. While beets roast, make the soup: In a large pot or Dutch oven, heat the oil on medium low. Add the onions, season with salt and pepper, and cook until very soft, about 10 minutes. Add the jalapenos and ginger and cook 3 more minutes, stirring often. Add the cumin, turmeric, coriander and crushed red pepper and cook 2 minutes more, stirring continuously. Add the broth, tomatoes and 1 Tbs. of the honey and bring to a boil. Add the rice. Reduce the heat to low, cover and simmer for 25 minutes. Add the chopped beets to the soup and remove from heat. Using a handheld immersion blender (or working in batches with a regular blender), puree until you have a smooth consistency. Put soup over medium-high heat and bring to a bare simmer. Stir in the garam masala and remaining honey. Taste for seasoning and add salt and pepper as needed. If soup is thicker than you like, add a small amount of water. Ladle into bowls and garnish with sour cream and cilantro.

record-638

{}

Recipe: Bruschetta Toasts with Goat Cheese and Parmigiano Reggiano, and Tomatoes Description: Though bruschetta are, in theory, an appetizer, we think of them as the ideal summer meal, when the tomatoes are plentiful in the garden, as is the basil. Ingredients: [{"text": "about 2 c. sliced cherry tomatoes (a mix of colors/flavors is nice)"}, {"text": "1 clove garlic, minced (if you like a less pronounced garlic flavor, cut the garlic in half and remove just before serving)"}, {"text": "1 Tbs. olive oil"}, {"text": "about 8 large leaves basil, torn or shredded"}, {"text": "coarse salt and pepper to taste"}, {"text": "8 1-inch thick slices French Bread (from medium bread, not baguette)"}, {"text": "4 ounces goat cheese"}, {"text": "2 tablespoons butter"}, {"text": "1 tablespoon snipped or chopped fresh garlic chives (can use regular chives)"}, {"text": "about 1/2 cups grated Parmigiano Reggiano (and more to top toasts, if you want)"}] Instructions: None

record-639

{}

Recipe: Brown Sugar Description: I learned this little jewel a long time ago.And I still use it,some 30 years later.Saves time and money.You will be amazed at what you can create with this little tidbit of info.I still am to this day. This is the hidden recipe,that you use to make brown sugar for all your baking needs.No more time wasted running to the store to buy it,when you now know how to make it. Ingredients: [{"text": "1 cup(s) granulated sugar"}, {"text": "5 dash(es) dark molasses"}] Instructions: Oops I forgot to tell you that you just put the cup of graulated sugar in a medium bowl and add 5 drops of molasses and mix with a whisk or you can use your fingers to mix if this recipe is for your own dinner table.Hope lots of you enjoy and will use this awesome recipe/tip.

record-640

{}

Recipe: Pepita Crusted Pacific Halibut with Cilantro Serrano Cream Description: Get Pepita Crusted Pacific Halibut with Cilantro Serrano Cream Recipe from Food Network Ingredients: [{"text": "4 (6-ounce) portions halibut fillets, skin removed"}, {"text": "1 1/2 teaspoons freshly cracked black pepper"}, {"text": "1 1/2 teaspoons sea salt"}, {"text": "1/2 cup all-purpose flour"}, {"text": "2 eggs, lightly beaten"}, {"text": "1 cup pepitas"}, {"text": "1/4 cup canola oil"}, {"text": "Cilantro Serrano Cream, recipe follows"}, {"text": "2 tablespoons unsalted butter"}, {"text": "1/4 cup minced shallot"}, {"text": "1 teaspoon seeded, minced serrano pepper"}, {"text": "1 cup half-and-half"}, {"text": "1 cup roughly chopped cilantro leaves"}, {"text": "1 tablespoon fresh lime juice"}, {"text": "1/2 teaspoon sea salt"}] Instructions: Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes. While the fish is resting, prepare the cilantro cream. Preheat the oven to 300 degrees F. Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve. Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving.

record-641

{}

Recipe: Mustard of Your Choice Chicken Chunks Description: I wanted something different to try with chicken, so I tried this and it was a hit. Ingredients: [{"text": "11/2 cup(s) flour"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) pepper"}, {"text": "1 bottle(s) spicey mustard or honey mustard"}, {"text": "1 cup(s) of mustard, your choice"}, {"text": "1 lb. - chicken tenders, cut into 36 chunks"}, {"text": "1 bottle(s) cooking oil"}] Instructions: In a zip lock bag poor bottle of mustard of your chioce in. Add chicken, and zip bag. Toss to coat each chunk. Place bag in refrigerator over night. Heat oil in deep fryer at 400, or use an iron skillet. Remove chicken from bag, discard bag. Mix the flour, salt and pepper together. Coat chunks in flour. Next dip chunks into the cup of mustard of your choice, then back into flour. Fry 3 to 4 minutes. Put a tooth pick in each chunk. Extra mustard is great for dipping.

record-642

{}

Recipe: Cooking Light (Toni's) Banana Bread Description: Make and share this Cooking Light (Toni's) Banana Bread recipe from Food.com. Ingredients: [{"text": "1 cup banana, ripe and mashed (about 2 medium bananas)"}, {"text": "2/3 cup sugar"}, {"text": "1/4 cup canola oil"}, {"text": "1/4 cup egg substitute"}, {"text": "1 large egg"}, {"text": "1 3/4 cups all-purpose flour"}, {"text": "1 1/4 teaspoons cream of tartar"}, {"text": "3/4 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "cooking spray"}] Instructions: Combine the first five ingredients in a large bowl; beat at medium speed of a mixer until smooth. Combine flour, cream of tartar, baking soda, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture, stirring JUST until moist. Spoon batter into an 8x4-inch loaf pan that has been coated with cooking spray. Bake at 350 degrees for 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on rack.

record-643

{}

Recipe: Native American Buffalo Plate Description: None Ingredients: [{"text": "4 cups canola oil"}, {"text": "Kosher salt"}, {"text": "3 cups chicken stock"}, {"text": "1 rack bison back ribs (about 2 pounds), cut into 8 ribs"}, {"text": "Freshly ground pepper"}, {"text": "1 9.7-ounce jar Mesa Grill Barbecue Sauce (available at bobbyflay.com)"}, {"text": "1 pound bison loin, trimmed"}, {"text": "Kosher salt and freshly ground pepper"}, {"text": "Kosher salt and freshly ground pepper"}, {"text": "2 to 4 tablespoons Bobby Flay Steak Rub (available at bobbyflay.com)"}, {"text": "2 tablespoons canola oil"}, {"text": "Green and red chile sauces (at right)"}, {"text": "Cilantro leaves, for garnish (optional)"}] Instructions: Make the ribs: Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat. Bring the chicken stock to a simmer in a medium saucepan over medium heat. Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.  Put the ribs in the boiling water and cook 10 minutes. Transfer to the paper towel-lined baking sheet to drain for a few seconds. Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes.  Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce. Add the ribs and brush them with more of the barbecue sauce. Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so.  Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub.  Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer. Sear the loin, rub-side down, until golden brown, about 2 minutes. Flip and cook 1 more minute. Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.  Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin. Stack 2 ribs on the other side of the plate. Garnish the loin with cilantro, if desired.

record-644

{}

Recipe: Monster Bars Description: ... Ingredients: [{"text": "- 1/2 c. butter"}, {"text": "- 1 c. white sugar"}, {"text": "- 1 c. brown sugar"}, {"text": "- 3 eggs"}, {"text": "- 1 1/2 c. peanut butter"}, {"text": "- 1 tsp. vanilla"}, {"text": "- 2 tsp. baking soda"}, {"text": "- 4 1/2 c. oatmeal"}, {"text": "- 1 1/2 c. chocolate chips"}, {"text": "- 1 1/2 c. mini m & m\u2019s"}] Instructions: Preheat oven to 350º F. Cream the butter and sugars together. Add eggs and peanut butter and mix. Stir in vanilla, baking soda and oatmeal. Stir in chocolate chips and M & M’s. Put in lightly greased 10x15 pan. Bake for 25 minutes. Do NOT over bake!

record-645

{}

Recipe: Sweet Potato Casserole Description: Another holiday tradition. Our family meals would not be the same without Mom's version of this favorite dish. I often make ahead and refridgerate or freeze the potato mixture and topping separtately until ready for use.I add the topping just before baking. Ingredients: [{"text": "3 cup(s) cooked, mashed sweet potatoes"}, {"text": "1 cup(s) white sugar"}, {"text": "3 - large eggs, beaten"}, {"text": "1/2 cup(s) cream or evaporated milk"}, {"text": "1 stick(s) butter"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "1/2 teaspoon(s) nutmeg"}, {"text": "TOPPING"}, {"text": "1/2 cup(s) light brown sugar"}, {"text": "1/2 cup(s) s.r. flour"}, {"text": "1/2 stick(s) butter, softened"}] Instructions: Pre-heat oven to 350 degrees Add first seven ingredients to large mixer bowl, tempering eggs as needed if potatoes are still hot. Mix until smooth. Pour into oven-proof casserole dish. Combine dry topping ingredients in a bowl. Add butter and mix until it is a coarse crumble consistency. Sprinkle topping evenly over potato mixture. Bake for 30 minutes or until lightly browned.

record-646

{}

Recipe: Spicy Pork Ole Description: From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 426. Attributed to Mary Kennell from Roanoke, Illinois, USA. Ingredients: [{"text": "1 1/2 lbs pork loin, cut into bite-sized pieces"}, {"text": "2 tablespoons taco seasoning"}, {"text": "2 cups mild salsa"}, {"text": "1/3 cup peach jam"}, {"text": "2 tablespoons cornstarch"}, {"text": "1/4 cup water"}] Instructions: Spray slow cooker with nonstick cooking spray. Place pork in slow cooker. Sprinkle with taco seasoning and stir to coat. Add salsa and jam. Stir. Cook on HIGH 3-3 1/2 hours, or until meat is tender. Remove meat to serving dish and keep warm. In a bowl, blend cornstarch and water. Turn cooker to HIGH. When sauce simmers stir in cornstarch-water mixture. Continue stirring until fully absorbed. Continue cooking, stirring occasionally, until sauce thickens. Serve over or alongside pork.

record-647

{}

Recipe: Easy Berry Biscuits Description: These biscuit are quick ,easy, I made up this recipe on the fly, they are tender, fruit flavored goodness!, my family says,nice change from plain biscuits. I hope you enjoy as much as we do! Ingredients: [{"text": "4 cup(s) self rising flour"}, {"text": "1 cup(s) fresh or frozen mixed berries"}, {"text": "8 tbs - coconut oil"}, {"text": "1 cup - buttermilk"}] Instructions: Place flour in bowl. Add sliced berries and stir in Add all other ingredients and stir together. Should be a nice batter if a little dry add a few more drops milk. Scoop into 12 mounds.

record-648

{}

Recipe: Cheese Ravioli With Grape Tomatoes Description: I got this from Vegetarian Times magazine. My husband went crazy over this and has requested it on numerous occasions. I highly reccommend using grape tomatoes. I have improvised but it never turned out as well. Ingredients: [{"text": "10 ounces cheese ravioli"}, {"text": "2 tablespoons olive oil"}, {"text": "1 bunch spinach, rinsed and stemmed"}, {"text": "2 cups grape tomatoes"}, {"text": "1 tablespoon onion powder"}, {"text": "4 tablespoons grated parmesan cheese"}, {"text": "salt and pepper"}] Instructions: Add ravioli to a pot of boiling water. Cook 3-5 minutes or until ravioli floats to the surface. Remove from heat, drain and set aside. Heat oil in a oversized skillet on medium heat, add spinach (make sure spinach is completely dry), tomatoes, onion powder, salt and pepper, and saute for about 7 minutes or until spinach and tomatoes wilt. Add ravioli to skillet and cook for 3 more minutes. Serve hot and sprinkle with parmesan cheese.

record-649

{}

Recipe: Stuffed Sugar Snap Peas Description: This appetizer is a great conversation starter at parties. And they taste GOOD too. Grab a few of them quick because they won't last long.. Ingredients: [{"text": "36 sugar snap peas, strings trimmed"}, {"text": "1 cup softened and whipped cream cheese"}, {"text": "2 teaspoons horseradish"}, {"text": "1/4 teaspoon pepper"}, {"text": "3 tablespoons finely chopped onions"}, {"text": "6 slices cooked bacon, finley chopped"}] Instructions: Put peas in a steamer basket. Place peas in boiling water and remove immediately. Place in ice water and refrigerate. Combine cream cheese, horseradish, pepper,and onion in a small bowl. Stir until smooth. Chill for 1 hour. Using a sharp knife, slit the snap pea along it's inside length. Spoon mixture into a pastry bag with a decorative tip. Pipe approximately 1&amp;1/2 tsps of mixture into each pod. Sprinkle with chopped bacon. cover and refrigerate until ready to serve.

record-650

{}

Recipe: Italian Wedding Soup Description: This is me and my fiance's "go to sick soup" as its so very tasty, nourishing, and warms you right up when you are down...super easy to make and fast too ;) Ingredients: [{"text": "1 pound(s) ground pork"}, {"text": "1/2 cup(s) parmesan cheese, powdered"}, {"text": "1/2 cup(s) bread crumbs, seasoned"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) pepper"}, {"text": "1/4 cup(s) parsley, chopped"}, {"text": "1 small onion, minced"}, {"text": "8 cup(s) chicken broth"}, {"text": "1 box(es) spinach, frozen"}, {"text": "3 clove(s) garlic, chopped"}, {"text": "1/2 cup(s) israeli couscous or acini de pepe pasta"}, {"text": "1/2 cup(s) parmesan cheese, fresh shaved"}, {"text": "1 - egg"}] Instructions: Combine the meat with the cheese, bread crumbs, parsley, onion, salt, pepper and egg….mix well. Form into tiny meatballs and place on a greased baking sheet…bake at 350-degrees until almost done (about 15-minutes). While meatballs are cooking...In a 4-quart pot with a lid add the broth, spinach, salt, pepper and garlic. Add the meatballs and bring to a boil. Add the couscous or acini de pepe and reduce to simmer. Cover and cook until couscous/pasta is done (about 15 minutes). Just before serving, top each bowl with shaved parmesan cheese or add directly to pot, stirring until melted.

record-651

{}

Recipe: Meat & potatoes pie ...argentinian style !! Description: This is an oven baked pie that combines 2 things that my family loves : meat & potatoes , and the argentinian empanadas filling. Ingredients: [{"text": "2 pound(s) potatoes, mashed"}, {"text": "2 pound(s) ground beef"}, {"text": "2 pound(s) onions , roughly chopped"}, {"text": "2 tablespoon(s) olive oil"}, {"text": "1 tablespoon(s) butter"}, {"text": "- salt and pepper to taste"}, {"text": "- cumin"}, {"text": "- paprika"}, {"text": "- grated parmesan cheese"}, {"text": "1/2 cup(s) milk"}, {"text": "1 tablespoon(s) sour cream"}] Instructions: Peel , cut and boil the potatoes , add salt to the boiling water. Strain , mashed roughly , add milk , sour cream and parmesan cheese. Mashed until smooth. In a big pan , heat olive oil and butter together. Once butter melts and start bubbling , add the onions , cook until golden brown. Add the meat , brown it , add salt and pepper to taste , cumin and paprika. Set aside Butter a baking dish ( 3 qts. ) , place a small amount of potatoes to cover the bottom , top with the meat ( with all the juices from the pan ) , and top with rest of the mashed potatoes Preheat oven to 400 F. With a fork , you can make a big X and place a bit of butter on each end and center. Sprinkle with parmesan cheese. Put in the oven for 20' aprox. , or until butter melts and cheese is golden and bubbly ( you can switch to broil for 1 or 2 minutes). Serve warm , and enjoy !!

record-652

{}

Recipe: BROWN RICE Description: Have been making this dish forever. We love it. Ingredients: [{"text": "1 cup(s) raw long grain rice"}, {"text": "1 stick(s) margarine"}, {"text": "1 can(s) beef consomme condensed"}, {"text": "1 can(s) onion soup, condensed. do not use cream of onion soup"}] Instructions: Pour rice into casserole dish. Place stick of margarine on top of rice. Pour can of consommé into casserole. Do not stir. Pour onion soup into casserole. Do not stir. Place lid on casserole dish. Bake at 350 degrees for 45 min

record-653

{}

Recipe: Annie's Amish Raisain Pie By Eddie Description: Everyone will be sure to love Annie's Amish Raisin Pie.This recipe for raisin pie is one of the easiest to make, and great for pot luck dinner or your family dinner. Ingredients: [{"text": "2 cup(s) raisains"}, {"text": "2 cup(s) cold water"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "4 tablespoon(s) flour"}, {"text": "2 - eggs separeted"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "4 tablespoon(s) melted butter"}, {"text": "1 tablespoon(s) vinegar or lemon juice"}, {"text": "9 - inch deep dish pie shall"}] Instructions: Preheat oven to 350 degrees. In a saucepan combine raisins, 1 1/2 cup sugar and bring to a boil. Combine the remaining 1/2 cup water, 1/2 cup sugar, flour, egg yolks and salt. Add to raisin mixture. Cook until thinkened, stirring constantly. Remove from heat and add butter and vinegar or lemon juice. Pour mixture into baked pie shall Cover with meringue Bake until golden brown, about 10 minutes.

record-654

{}

Recipe: Baking Powder Biscuits Description: Make and share this Baking Powder Biscuits recipe from Food.com. Ingredients: [{"text": "2 cups all-purpose flour"}, {"text": "2 1/2 teaspoons baking powder"}, {"text": "3/4 teaspoon salt"}, {"text": "5 tablespoons shortening"}, {"text": "3/4 cup milk"}] Instructions: Preheat oven to 450&deg;F In a bowl mix the flour, baking powder and salt. Add the shortening and mix. Add milk a little at a time and mix until it forms a ball. Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet. Bake at 450&deg;F for 12 to 15 minutes.

record-655

{}

Recipe: Creamy Curry Vegetable Stew Description: Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!—Nancy Heishman, Las Vegas, Nevada Ingredients: [{"text": "2 jars (15 ounces each) korma curry sauce"}, {"text": "2 tablespoons curry powder"}, {"text": "2 teaspoons garam masala"}, {"text": "1-1/2 teaspoons ground mustard"}, {"text": "2 pounds red potatoes (about 6 medium), cubed"}, {"text": "2 cups small fresh mushrooms"}, {"text": "2 cups fresh baby carrots"}, {"text": "1-1/2 cups frozen corn, thawed"}, {"text": "5 green onions, chopped"}, {"text": "2 cups cut fresh asparagus (2-inch pieces)"}, {"text": "2 tablespoons water"}, {"text": "1-1/2 cups frozen peas, thawed"}, {"text": "1/4 cup chopped fresh parsley"}, {"text": "Naan flatbreads or cooked basmati rice, optional"}] Instructions: In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender. In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.

record-656

{}

Recipe: Tecate Ranch Whole Wheat Bread (Bread Machine) Description: Make and share this Tecate Ranch Whole Wheat Bread (Bread Machine) recipe from Food.com. Ingredients: [{"text": "1 1/3 cups water"}, {"text": "3 tablespoons canola oil"}, {"text": "2 tablespoons honey"}, {"text": "2 tablespoons molasses"}, {"text": "3 1/4 cups whole wheat flour"}, {"text": "1/3 cup wheat bran"}, {"text": "2 1/2 tablespoons gluten"}, {"text": "1 tablespoon poppy seed"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1 tablespoon fast rising yeast (or 1 T. plus 1 t. bread machine yeast)"}] Instructions: Add all the ingredients to the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. After 10 minutes, check the dough ball with your finger. It will be sticky; add 1-2 tablespoons more flour. The dough will still be very sticky; don't worry, it will absorb the liquid during the rises. If you add too much flour, the bread will be dense, rather than springy. If you don't add the extra flour as needed, the top can collapse. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing--important.

record-657

{}

Recipe: Do Ahead Soft Fluffy Whole Wheat Dinner Rolls Description: These dinner rolls are just amazing. I have never come across a better recipe. They keep up to two days in the fridge and freeze well, too! Great as is or add garlic, herbs and parmesan cheese. Ingredients: [{"text": "1/4 cup(s) melted butter"}, {"text": "3 - eggs"}, {"text": "1 cup(s) water, ice cold"}, {"text": "1/2 cup(s) sugar"}, {"text": "1 1/2 cup(s) white whole wheat flour"}, {"text": "1 tablespoon(s) italian herbs (optional)"}, {"text": "2 teaspoon(s) garlic powder (optional)"}, {"text": "1/4 cup(s) parmesan cheese, finely grated (optional)"}, {"text": "2 1/2 cup(s) bread flour"}, {"text": "1 teaspoon(s) salt"}, {"text": "2 1/2 teaspoon(s) yeast"}] Instructions: Place first five ingredients in bread machine in order listed. If using, sprinkle italian herbs, garlic powder and parmesan cheese on top of white whole wheat flour. Add remaining ingredients in order listed. Run on dough setting. Shape rolls into golf ball size rolls and place in a greased baking pan. A metal pan will yield a nicer crust. To get an even roll, gather and pinch the roll at the bottom until you have a nice round ball. Now you can either refrigerate, freeze or let the rolls rise immediately. You may want to use only part of a batch and refrigerate or freeze the rest. To refrigerate or freeze, cover tightly with plastic wrap. Rolls will keep in the refrigerator two days and will freeze for up to six months. If you have frozen the rolls, remove from freezer, cover with a damp towel and let rise for five-six hours. If you have refrigerated the rolls, spray with cooking spray and let rise for up to two hours. if you plan to use the rolls immediately, spray with cooking oil and let rise for approximately one hour. Rolls should be double in size. Preheat oven to 350. Bake approximately 15-18 minutes. Remove and let cool. Spray once more with cooking oil before serving.

record-658

{}

Recipe: How Cheesy Do You Want 'em Description: Make and share this How Cheesy Do You Want 'em recipe from Food.com. Ingredients: [{"text": "1 loaf frozen bread dough, thawed"}, {"text": "1/4 cup melted butter"}, {"text": "1 cup cheddar cheese"}] Instructions: Thaw dough for 2 hours. Cut loaf in 10-12 slices. Dip tops in butter then into cheese. Use either Pam or Crisco to grease pan well. Arrange in pan or bundt pan. Let rise 3-4 hours. Bake at 375&deg; for 20 minutes.

record-659

{}

Recipe: Zucchini Cornbread Casserole Description: A veggie-packed side dish! Ingredients: [{"text": "3 1/2 cups shredded zucchini, well drained"}, {"text": "1 white onion, diced"}, {"text": "16 ounces shredded cheddar cheese, divided"}, {"text": "1 cup frozen corn, thawed"}, {"text": "1 jalape\u00f1o, diced (remove seeds for less spice)"}, {"text": "2 eggs"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 teaspoon cumin"}, {"text": "1 teaspoon salt"}, {"text": "\u00bd black pepper"}, {"text": "1 (8.5 0z) box corn muffin mix"}] Instructions: Preheat oven to 350 degrees F and lightly grease an 8x8 inch baking dish. In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices. Slowly mix in the corn muffin mix until fully combined. Transfer mixture to the prepared baking dish and top with remaining cheese. Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.

record-660

{}

Recipe: Amma's Delicious Daal Description: Deliciously fragrant daal the way my mother used to make. This dish also freezes well and is a great quick after work meal. Ingredients: [{"text": "1 cup red lentil"}, {"text": "3/4 teaspoon ground turmeric"}, {"text": "1 teaspoon ground coriander"}, {"text": "1 teaspoon salt"}, {"text": "1 medium onion, finely sliced"}, {"text": "3 tablespoons oil (any cooking oil)"}, {"text": "3 garlic cloves, crushed"}, {"text": "2 dried whole red chilies (optional)"}, {"text": "1 bay leaf"}, {"text": "1 stick cinnamon"}, {"text": "1 tablespoon coriander (optional)"}] Instructions: Put lentils, onion, cinnamon and bay leaf in pot with enough water to cover. Bring to the boil, turn heat low and leave until the lentils have soaked up all the water. Add salt, turmeric and coriander, and mash with a wooden spoon or with a potato masher. Add water depending on the consistency you want, stir and bring to the boil. Allow to cook for 3 minutes and then remove from heat. Using a small frying pan, heat the oil until very hot add the chillies and the garlic. Remove the chillies once they have darkened and add them to the daal. Take the pan off the heat once the garlic turns brown, pour the oil and the garlic into the daal. Add the fresh coriander, stir and cover. Serve as a soup, or part of a main course with rice/ roti/ naan bread.

record-661

{}

Recipe: Dark Chocolate Cherry Loaf Cake Description: None Ingredients: [{"text": "Nonstick baking spray, for the pan"}, {"text": "One 15.25-ounce box dark chocolate cake mix"}, {"text": "2/3 cup milk"}, {"text": "1/3 cup salted butter, melted"}, {"text": "2 large eggs"}, {"text": "1/2 cup dark chocolate chunks"}, {"text": "2 cups powdered sugar"}, {"text": "2 tablespoons cherry preserves"}, {"text": "Splash of milk"}, {"text": "6 drops red food coloring"}, {"text": "1/4 cup mini chocolate chips"}] Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside. In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour. For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.

record-662

{}

Recipe: White Bean Soup With Italian Sausage and Fresh Spinach Description: This is a tasty Italian-type soup. It's great served with a grilled cheese or Portabello sandwich and sliced fresh fruit. I got the recipe at a cooking class I took in San Diego at Great News Cooking School. Recipe author: Chef Phillis Carey. Note: The beans and tomatoes are canned. The spinach is bagged and is found in the produce department. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1 lb turkey or 1 lb pork Italian sausage, castings removed"}, {"text": "1 1/2 cups chopped onions"}, {"text": "1 1/2 cups diced carrots"}, {"text": "1 celery, with leaves chopped"}, {"text": "1 tablespoon chopped garlic"}, {"text": "1 teaspoon dried basil"}, {"text": "1 teaspoon dried rosemary"}, {"text": "1/4 teaspoon dry crushed red pepper"}, {"text": "1/4 teaspoon dried rubbed sage"}, {"text": "5 cups low sodium chicken broth"}, {"text": "14 1/2 ounces petite diced tomatoes, with juice"}, {"text": "15 ounces cannellini beans or 15 ounces other white beans, drained and rinsed"}, {"text": "6 ounces fresh Baby Spinach"}, {"text": "1/2 cup freshly grated parmesan cheese"}] Instructions: Heat oil in heavy large Dutch oven over medium-high heat. Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes. Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with juice and beans. Bring to a boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes. Just before serving bring to a simmer and stir in the spinach to wilt. Ladle hot soup into pre-heated bowls. Sprinkle with Parmesan cheese.

record-663

{}

Recipe: EASY ALMOND POUND CAKE Description: This quick and easy recipe comes from the Kroger website and it uses a cake mix for extra convenience. Great for when you need a cake in a hurry. Photo: Duncanhines.com Ingredients: [{"text": "1 package(s) duncan hines moist deluxe classic white cake mix"}, {"text": "1 package(s) (3.4 oz.) vanilla instant pudding and pie filling"}, {"text": "4 large eggs"}, {"text": "1 cup(s) water"}, {"text": "1/3 cup(s) vegetable oil"}, {"text": "1 tablespoon(s) almond extract"}, {"text": "3/4 cup(s) sliced almonds"}, {"text": "- confectioners' sugar, for garnish"}] Instructions: In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds. Pour into a greased and floured 10-inch Bundt pan. Bake in a preheated 350-degree oven for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. Dust with confectioners' sugar.

record-664

{}

Recipe: Bratwurst, Potato and Cabbage Soup Description: Make and share this Bratwurst, Potato and Cabbage Soup recipe from Food.com. Ingredients: [{"text": "16 ounces bratwursts, casings removed"}, {"text": "2 potatoes, peeled and cubed"}, {"text": "1 onion, chopped"}, {"text": "1 cup beer"}, {"text": "1 cup water or 1 cup stock"}, {"text": "1 medium head cabbage, chopped"}, {"text": "3 cups milk, divided"}, {"text": "3 tablespoons all-purpose flour"}, {"text": "1/2 teaspoon garlic salt"}, {"text": "1/2 teaspoon ground black pepper"}, {"text": "4 ounces swiss cheese, diced"}] Instructions: In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat. In a large pot over high heat, combine the browned sausage, potatoes, onion, beer and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.). In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.). When the mixture in the pot thickens, add the spices and cheese and stir off and on until the cheese has melted.

record-665

{}

Recipe: Spring Fling Potato Salad Description: The bright, crisp flavors of early spring inspired this perfectly packable potato salad, with just a bit of creaminess to keep the chill off until the danger of frost has truly passed. Ingredients: [{"text": "3 pounds red and gold waxy potatoes, cubed"}, {"text": "1 1/2 cups green peas, frozen or fresh"}, {"text": "1/3 cup dried cranberries"}, {"text": "2 small cucumbers, seeded and diced"}, {"text": "4 scallions, sliced"}, {"text": "1/4 cup sliced almonds"}, {"text": "3 tablespoons white balsamic vinegar"}, {"text": "2 tablespoons pomegranate molasses"}, {"text": "2 teaspoons kosher salt"}, {"text": "generous handful fresh basil"}, {"text": "leaves from a few springs of fresh mint"}, {"text": "3/4 cup buttermilk, plus additional as needed"}, {"text": "3/4 cup mayonnaise"}] Instructions: None

record-666

{}

Recipe: Rainwater's Thanksgiving Creamed Corn Description: This is a favorite request at the upscale 'Rainwater's on Kettner' restaurant. Recipe courtesy the SD Union newspaper. http://www.rainwaters.com/home.html Ingredients: [{"text": "4 cups fresh corn kernels (or frozen)"}, {"text": "1 cup whipping cream"}, {"text": "1 cup half-and-half"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon sugar"}, {"text": "1 pinch cayenne pepper"}, {"text": "2 tablespoons melted butter"}, {"text": "2 tablespoons flour"}] Instructions: Combine all ingredients except butter and flour. Bring to a boil and simmer for 5 minutes. Mix together the flour and the butter in small sauce pan. Heat slowly and stir until smooth. Add to simmering corn. Mix well, allowing mixture to simmer for 5 minutes. Remove from heat and serve.

record-667

{}

Recipe: Beef Tips and Gravy - The Cozy Cook Description: None Ingredients: [{"text": "1 \u00bd lbs. sirloin tips"}, {"text": "3 tablespoons flour"}, {"text": "3 tablespoons olive oil"}, {"text": "1 teaspoon brown sugar"}, {"text": "1/4 teaspoon black pepper"}, {"text": "\u00bd teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika"}, {"text": "\u00bc cup dry red wine"}, {"text": "2 tablespoons butter"}, {"text": "1 small yellow onion"}, {"text": "3 cloves garlic"}, {"text": "2 cups beef broth"}, {"text": "1 beef bouillon cube"}, {"text": "1 \u00bd teaspoons Worcestershire sauce"}, {"text": "\u00bc teaspoon EACH: dried thyme, dried rosemary"}, {"text": "1 teaspoon onion powder"}, {"text": "\u00bd teaspoon garlic powder"}, {"text": "3 tablespoons corn starch + 1/4 cup cold water"}] Instructions: None

record-668

{}

Recipe: Herb's Rum Cake Description: I've made this for many years and received rave reviews. It is almost a mandatory Christmas staple for my family and friends. It is quite simple to make. Ingredients: [{"text": "cake, ingredients"}, {"text": "1 cup pecans or 1 cup walnuts, chopped"}, {"text": "1 (18 1/2 ounce) package yellow cake mix"}, {"text": "1 (3 1/2 ounce) package vanilla instant pudding mix"}, {"text": "4 eggs"}, {"text": "1/2 cup cold water"}, {"text": "1/2 cup vegetable oil"}, {"text": "1/2 cup dark rum"}, {"text": "glaze"}, {"text": "1/8 lb butter"}, {"text": "2 tablespoons water"}, {"text": "1/2 cup granulated sugar"}, {"text": "1/4 cup dark rum"}] Instructions: Preheat oven to 325 deg. Grease &amp; Flour 10&quot; tube or 12 Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour cake batter over nuts in pan. BAKE ONE HOUR. After baking, invert on cooling rack. Invert on serving plate. Prick top &amp; sides several times. FOR GLAZE. Melt butter in saucepan. Stir in water &amp; sugar, Bring to boil. *** Here is the sticky part***. Boil 5-8 minutes stirring constantly, until it is not quite carmalized. Remove from heat &amp; stir in rum carefully. Drizzle or (I prefer) brush glaze over cooled cake. OPTIONAL. Decorate w/border of sugar frosting or whipped cream. Serve w/ seedless grapes or Marachino Cherries dusted with powdered sugar.

record-669

{}

Recipe: Chicken Provençal Description: An uncomplicated red wine makes a fine accompaniment to the hearty flavors of onion, garlic, fennel, and olives in this stew. Ingredients: [{"text": "2 tbsp. olive oil"}, {"text": "6 boneless, skinless chicken thighs"}, {"text": "2 medium onions"}, {"text": "1 medium fennel bulb"}, {"text": "6 clove garlic"}, {"text": "1 can whole peeled tomatoes with thick tomato puree"}, {"text": "1 can reduced-sodium chicken broth"}, {"text": "2 tsp. dried thyme leaves"}, {"text": "1/2 tsp. ground black pepper"}, {"text": "1/2 tsp. salt"}, {"text": "1/2 c. pitted ripe olives"}, {"text": "1/2 c. red wine"}, {"text": "Fresh thyme sprigs (optional)"}, {"text": "boiling water"}] Instructions: In heavy 6-quart saucepot, heat 1 tablespoon oil over medium heat. Add chicken; sauté until pieces are browned on all sides, about 5 minutes. Remove chicken to medium-size bowl and set aside. Add remaining 1 tablespoon oil, the onions, and fennel to saucepot; sauté until golden -- about 10 minutes. Add garlic and sauté 2 minutes. Return browned chicken to saucepot with vegetables. Add tomatoes with puree, chicken broth, dried thyme, pepper, and salt. Heat stew to boiling over high heat; reduce heat to low, cover, and cook 45 minutes. Add olives and red wine and cook 15 minutes longer, stirring occasionally. To serve, stir chicken stew and ladle 2 pieces of chicken with tomato-vegetable mixture into each of 6 soup plates. Garnish each with a sprig of thyme, if desired, or keep stew warm over very low heat for guests to help themselves as desired. Stew may be kept warm for up to an hour on top of stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F.

record-670

{}

Recipe: Dessert Crepes Description: I got this recipe from a friend at church. You'll never guess that they were made with sandwich bread! Ingredients: [{"text": "1 pound(s) cream cheese"}, {"text": "2 cup(s) sugar"}, {"text": "2 - egg yolks"}, {"text": "1/2 pound(s) butter"}, {"text": "1 teaspoon(s) cinnamon"}, {"text": "33-36 slice(s) white sandwich bread"}] Instructions: Cream 1/2 cup sugar, cream cheese and yolks. Mix sugar and cinnamon. Remove bread crust and roll flat. Spread each slice of bread with cream cheese mixture and roll up. Melt butter. Dip rolls in butter and cinnamon -sugar mixture. Wrap and freeze over night. Take from freezer and bake in oven at 350 for 15-20 minutes(crisp, not soft). Rolls can be dipped in pie filling, chocolate sauce, whipped cream, etc

record-671

{}

Recipe: Cherry Sauce Mexicana Description: I have not made this, although it certainly sounds easy. But I have eaten it, and asked for the recipe immediately. Very different. Ingredients: [{"text": "1 (14 ounce) can pitted cherries, undrained"}, {"text": "2 teaspoons apple cider vinegar"}, {"text": "1 pinch ground cloves"}, {"text": "1/4 teaspoon hot pepper flakes (or more, if desired)"}, {"text": "1/4 teaspoon chili powder"}, {"text": "30 chocolate chips"}, {"text": "1 tablespoon cornstarch"}, {"text": "2 tablespoons water"}] Instructions: Yes, you read it right: 30 chocolate chips; that's exactly what I was told. Combine all ingredients, except for cornstarch and water, in a medium-sized saucepan. Heat, stirring occasionally, until mixture comes to a boil. Meanwhile, whisk together cornstarch and water in a small glass. Stir into cherry mixture and keep stirring until mixture is boiling and has thickened. Goes particularly well with ham or roast chicken, but can be served as a side sauce with any dish.

record-672

{}

Recipe: Chicken Sat&eacute; With Ginger Garlic Sugar Snap Peas Description: Sat&eacute; is a dish made by putting some meat on a skewer and grilling it with warming spices that originated from Indonesia. Sat&eacute; is meant to get charred, the best way to do so is on the grill. Sat&eacute; can be made with any meat, however, lamb, fish, chicken, and pork work best. For this recipe, I used chicken thigh and leg pieces (de-boned and mixed together from Costco). Chicken Sat&eacute; can be either a main dish or an appetizer. I know I wanted an equally easy side dish to go with this quick and easy dinner. While I was in the grocery store the sugar snap peas popped out at me. Sugar snap peas can be eaten raw or cooked, so I know I could get a quick saute on them with some garlic and ginger and that would be fine for dinner. You will also need skewers, if using wooden ones, soak in water for a minimum of 30 minutes to prevent burning. Ingredients: [{"text": "1 lb boneless chicken thighs or 1 lb chicken breast"}, {"text": "2 tablespoons sesame oil or 2 tablespoons coconut oil"}, {"text": "2 garlic cloves, cut into quarters"}, {"text": "3 tablespoons sate seasoning"}, {"text": "3/4 lb of fresh sugar snap pea"}, {"text": "2 garlic cloves, minced"}, {"text": "1 tablespoon fresh ginger, grated"}, {"text": "1 teaspoon chili oil"}, {"text": "1 tablespoon sesame oil"}, {"text": "1/4 of a lime"}, {"text": "salt and pepper"}] Instructions: Cut chicken into one inch strips (will be woven onto skewers later). Combine all the chicken Sat&eacute; ingredients into a plastic baggie or bowl to marinate for a minimum of 2 hours, preferably overnight. Once the chicken has had time to marinate, weave pieces onto skewers (if using wooden make sure they soaked for at least 30 minutes). Next place chicken skewers on a pre-heated grill with a lightly oiled grate (medium-high heat), you can also use a hot griddle pan. Cook for about 2 1/2 &ndash; 3 minutes on each side or until the meat releases from the grill (if using a meat other than chicken the cooking time may vary). Make sure to get a good char and grill marks on the chicken. For an appetizer I would leave on the skewers to dip in a sauce. Serve hot with some soy sauce (Mix 2 Tbs soy sauce, 1 tsp minced shallot, pinch of sugar, splash of lime juice) or a Thai peanut sauce (I didn&rsquo;t have time to make one, but here is a good recipe). Rinse the snap peas and pat dry. Trim the peas: Hold a paring knife in one hand and the sugar snap in the other, with the inside curve of the pod facing you and the thicker point to the top (point that was picked from plant). Cut the top of the pea and pull off the tough string that runs along the length of the pod. (see picture above). In a saute pan, heat the sesame and chili oil on medium heat. Once oil is hot, add the ginger and let it sit for about 45 seconds. Add the sugar snap peas and toss in with the oil and ginger. Let them cook for about 2 minutes, stirring occasionally. Add in garlic, salt and pepper and stir everything together. Let the peas saute for another 3-4 minutes so they soften up a little more (you do not want them to cook into mush, they should still have a snap to them). Squeeze the lime on and cut the heat off and serve them warm.

record-673

{}

Recipe: Tuna Casserole Edited, Without Soup Description: No canned soup mix in this recipe! Mushrooms, onions, and water chestnuts go into this casserole. From: &quot;MVANWINKLE at AllRecipes, modified by Marcel&quot; Ingredients: [{"text": "1/2 cup butter, divided"}, {"text": "8 ounces medium egg noodles, uncooked"}, {"text": "1/2 medium onion, finely chopped"}, {"text": "1 stalk celery, finely chopped"}, {"text": "1 garlic clove, minced"}, {"text": "8 ounces button mushrooms, sliced"}, {"text": "1/4 cup all-purpose flour"}, {"text": "2 cups milk"}, {"text": "salt and pepper"}, {"text": "2 (6 ounce) cans tuna, NOT drained Yes, flaked"}, {"text": "1 cup frozen peas, thawed (OK to substitute waterchestnuts)"}, {"text": "2 tablespoons butter, melted"}, {"text": "3 tablespoons breadcrumbs"}, {"text": "1 cup cheddar cheese, shredded"}] Instructions: Preheat oven to 375 degrees Fahrenheit (190 degrees C). Butter a medium baking dish with 1 tablespoon butter. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated. Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with shredded cheddar cheese. Bake 25 minutes in the preheated oven or until bubbly and lightly browned.

record-674

{}

Recipe: Hot Cocoa With Floating Eyeballs Description: Make and share this Hot Cocoa With Floating Eyeballs recipe from Food.com. Ingredients: [{"text": "2 cups powdered sugar"}, {"text": "black licorice candy"}, {"text": "2 quarts milk"}, {"text": "1 cup chocolate-flavored powdered drink mix"}, {"text": "1 cup mint chocolate chips"}, {"text": "16 lollipop sticks (optional)"}] Instructions: Make slit in center of each marshmallow; insert licorice candy into slit. Insert lollipop stick into center of bottom of each eyeball; set aside. Combine milk and drink mix in medium saucepan. Stir in chocolate chips. Cook over medium heat, stirring occasionally, until chips are melted and milk is heated through. Place 2 eyeballs in each mug; fill mug with hot cocoa. Serve immediately. Variation: Omit sticks and float marshmallows in hot cocoa.

record-675

{}

Recipe: Bread Bowl Chile Description: Make and share this Bread Bowl Chile recipe from Food.com. Ingredients: [{"text": "1 lb ground turkey"}, {"text": "2 loaves sourdough bread"}, {"text": "Lipton Onion Soup Mix"}, {"text": "instant mashed potatoes"}, {"text": "your favorite canned chili"}, {"text": "1 (8 1/2 ounce) can corn"}, {"text": "1 chopped onion"}, {"text": "2 cups cubed fat free mozzarella cheese"}, {"text": "sliced pickled jalapeno pepper (, for garnish)"}] Instructions: Slice off the tops of the bread loaves and hollow them out. Use the loose bread to feed the birds tomorrow. Combine the turkey and the onion soup mix thoroughly. Form them into patties that will fit into the hollow bread. Sautee them. Layer the bottoms of the bread loaves with the cubed cheese. Put a meat patty on top of the cheese in the loaves. Pour chile into the bread bowls up to about an inch from the top. Cover the chile with mashed potatoes. Bake according to instructions on the wrapper the bread came in. Dust top with paprika and scatter some jalapenos on it. Serve with a green salad. No side dish. This is a whole gang of food!

record-676

{}

Recipe: Lobster Pot Pie Description: This spin on a lobster pot pie is not only elegant, but it’s also practical for entertaining! Serving the crust on the side lets you make and bake it in advance. The same goes for the lobster stock and base. You can make everything in advance – just wait to add the chopped lobster meat to the sauce until right before serving, so it stays tender and does not get tough. Ingredients: [{"text": "1 1/2 cups all-purpose flour, plus more for dusting"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1/2 teaspoon sugar"}, {"text": "1/4 teaspoon baking powder"}, {"text": "Pinch of paprika"}, {"text": "1 stick cold unsalted butter, cut into pieces"}, {"text": "2 to 3 tablespoons ice water"}, {"text": "2 tablespoons heavy cream, for brushing"}, {"text": "3 live lobsters (about 1 1/2 pounds each)"}, {"text": "Kosher salt"}, {"text": "4 tablespoons unsalted butter"}, {"text": "1 small onion, roughly chopped"}, {"text": "2 carrots, roughly chopped"}, {"text": "2 stalks celery, sliced"}, {"text": "3 tablespoons tomato paste"}, {"text": "1/4 cup brandy"}, {"text": "1/2 cup dry white wine or dry prosecco"}, {"text": "4 to 6 sprigs parsley, torn in half"}, {"text": "2 bay leaves"}, {"text": "1 teaspoon whole black peppercorns"}, {"text": "5 tablespoons unsalted butter"}, {"text": "2 shallots, chopped"}, {"text": "2 cloves garlic, finely chopped"}, {"text": "1 pound Yukon Gold potatoes, peeled and chopped"}, {"text": "Kosher salt and freshly ground pepper"}, {"text": "1 carrot, chopped"}, {"text": "1 stalk celery, chopped"}, {"text": "1/2 cup heavy cream, plus more if needed"}, {"text": "1 cup frozen peas"}, {"text": "1 tablespoon all-purpose flour"}, {"text": "2 tablespoons chopped fresh chives, plus more for topping"}, {"text": "1 tablespoon chopped fresh tarragon"}] Instructions: Make the pastry: Whisk the flour, salt, sugar, baking powder and paprika in a large bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Sprinkle in 2 tablespoons ice water and toss with your fingers. Gradually mix in up to 1 more tablespoon ice water until the dough holds together when pinched. Wrap in plastic wrap, flatten into a disk and refrigerate until firm, at least 2 hours or up to 1 day. Make the stock: To kill the lobsters, place the tip of a chef’s knife between the eyes of each lobster and quickly plunge it in (this is the most humane method). Twist off the tail and claws. Put the bodies in one bowl and the tails and claws in another. Bring a large saucepan of water to a boil and season generously with salt. Roughly chop the lobster bodies. Heat the butter in a separate large wide pot over medium-high heat, then add the chopped lobster bodies. Cook, stirring, until bright red, about 5 minutes. Add the onion, carrots and celery; cook until softened, 3 to 5 minutes. Add the tomato paste and stir well to coat. Carefully add the brandy, scraping up any bits from the bottom of the pot, and cook until evaporated. Add the wine and cook until reduced by half. Add just enough water to cover the lobster (5 to 6 cups); add the parsley, bay leaves and peppercorns. Bring to a simmer and cook 1 hour. Strain the stock through a colander and discard the large pieces, then strain again through a fine-mesh sieve to catch any shell bits (you should have about 3 cups stock). Meanwhile, add the lobster tails and claws to the boiling water and cook until the shells are bright and the meat is mostly cooked through, 5 to 6 minutes. Transfer to a large bowl of ice water to cool. Remove the meat from the shells, chop into bite-size pieces and refrigerate. While the stock simmers, bake the pastry: Preheat the oven to 400˚ F. On a lightly floured surface, roll out the dough into a 10 1/2- to 11-inch round, about 3/8 inch thick. Trim the edges, brush with the heavy cream and cut into 12 wedges. Arrange on an ungreased baking sheet and bake until browned, 20 to 25 minutes. Let cool. Make the pot pie: Heat 4 tablespoons butter in a large pot over medium heat. Add the shallots and garlic and cook until softened, 3 minutes. Add the potatoes and a pinch each of salt and pepper. Cook until beginning to soften, 3 minutes. Stir in the carrot and celery, add the prepared lobster stock and bring to a simmer. Cook until the potatoes are tender and the stock has thickened, 12 to 15 minutes. Add the heavy cream and peas and simmer until the cream has thickened slightly, about 5 minutes. Mash the remaining 1 tablespoon butter with the flour until well combined, then add to the broth, stirring to thicken. Stir in the lobster meat, chives and tarragon and cook just until the lobster is heated through, 1 to 2 minutes. Season with salt and pepper and add a splash of heavy cream if the mixture is too thick. Divide the pot pie mixture among bowls and top with more chives. Add 2 triangles of pastry to each dish.

record-677

{}

Recipe: Keto Short Ribs (Instant Pot, Slow Cooker, Oven) Description: You'll get tender and juicy meat every time with keto braised short ribs. And you can cook them in your oven, slow cooker, or Instant Pot. Ingredients: [{"text": "5 large beef short ribs"}, {"text": "5 slices bacon"}, {"text": "1/2 medium onion (chopped)"}, {"text": "1 medium leek (sliced into rings)"}, {"text": "1 teaspoon garlic (minced)"}, {"text": "2 tablespoons red cooking wine"}, {"text": "4 cups beef broth"}, {"text": "2-4 sprigs fresh thyme"}, {"text": "2-4 sprigs fresh rosemary"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon pepper (omit for AIP)"}] Instructions: Cook the bacon until crispy in a large deep sided cast iron skillet, dutch oven, or Instant Pot on saut&eacute; setting. Remove the cooked bacon from the pan and set aside. Pour off most of the bacon grease leaving a tablespoon inside. Coat all sides of the short ribs with a generous amount of salt and pepper. Add the short ribs to the bacon grease, searing on all sides for about 30 seconds each. Remove the short ribs and set aside. Add the leeks and onions, and cook down until they begin to soften. Mix in the minced garlic, and saut&eacute; for 30 seconds longer. Pour in the red cooking wine, and scrape the bottom of the pan to deglaze. HowToSection Oven Array HowToSection Instant Pot Array HowToSection Slow Cooker Array

record-678

{}

Recipe: Cocktail Samosa Description: These dainty cocktail miniature samosas are a given at most parties and gatherings in India. This recipe makes one-bite versions of the regular samosas. Ingredients: [{"text": "1 medium-large idaho potato, boiled & peeled"}, {"text": "1/4 cup baby peas, cooked"}, {"text": "1/4 cup shredded paneer"}, {"text": "1 tablespoon finely chopped cilantro"}, {"text": "1/4-1/2 teaspoons Salt"}, {"text": "1/2 teaspoon Garam Masala"}, {"text": "1 teaspoon minced ginger root"}, {"text": "2 teaspoons Lime juice"}, {"text": "2 tablespoons Canola oil"}, {"text": "3 teaspoons Roughly crushed Coriander seeds"}, {"text": "1/2 package phyllo pastry sheets"}, {"text": "Oil for brushing"}, {"text": "Potato, peas & paneer filling"}] Instructions: None

record-679

{}

Recipe: Crunchburger (aka the Signature Burger) Description: This is the "house" burger at Bobby's Burger Palace. It's a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I'm here to say that you're not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger -- delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it's a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby's Burger Palace "crunchified." Ingredients: [{"text": "1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1 1/2 tablespoons canola oil"}, {"text": "8 slices American cheese, each 1/4 inch thick"}, {"text": "4 potato hamburger buns, split; toasted, if desired (see Cook's Note)"}, {"text": "4 slices beefsteak tomato (optional)"}, {"text": "4 leaves romaine lettuce (optional)"}, {"text": "4 slices red onion (optional)"}, {"text": "Horseradish Mustard Mayonnaise, recipe follows (optional)*"}, {"text": "4 handfuls of potato chips"}, {"text": "1/4 cup mayonnaise"}, {"text": "2 tablespoons Dijon mustard"}, {"text": "2 tablespoons drained prepared horseradish"}, {"text": "Kosher salt and freshly ground black pepper"}] Instructions: Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately. Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

record-680

{}

Recipe: Rhubarb Zucchini Crisp Description: A great way to get rid of some of that pesky zucchini. This tastes just like apple crisp. Ingredients: [{"text": "1 cup(s) all-purpose flour"}, {"text": "3/4 cup(s) oatmeal"}, {"text": "1/2 cup(s) softened butter"}, {"text": "1 cup(s) brown sugar, firmly packed"}, {"text": "1 teaspoon(s) cinnamon, ground"}, {"text": "2 1/2 cup(s) rhubarb, cut fine"}, {"text": "2 1/2 cup(s) zucchini, washed, seeded, and cut into small chunks"}, {"text": "2 tablespoon(s) corn starch"}, {"text": "1 cup(s) granulated sugar"}, {"text": "1 cup(s) water"}, {"text": "1 teaspoon(s) vanilla extract"}] Instructions: Preheat oven to 350 F. First, cut up the rhubarb and the zucchini and put them in a medium bowl for later. I left the peel on the zucchini. It added some color. Feel free to peel it if you choose. Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly. Press half of the crumb mixture into a greased 8x8 inch or 9x9 inch baking dish. Cover with the rhubarb and zucchini. Combine the corn starch, sugar, water, and vanilla and place in a medium-sized saucepan. Cook until thick and clear. Pour over the rhubarb and zucchini. Top with the remaining half of the crumb mixture. Bake at 350 degrees for approximately 1 hour.

record-681

{}

Recipe: Sugar Ghosts Description: Sugar Ghosts are a fun and deliciously simple party idea to make with your little goblins for Halloween! Ingredients: [{"text": "1 1/2 cups powdered sugar"}, {"text": "1 cup butter"}, {"text": "1 teaspoon vanilla"}, {"text": "1 teaspoon almond extract"}, {"text": "1 egg"}, {"text": "2 1/2 cups flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1 teaspoon cream of tartar"}, {"text": "1/3 cup granulated sugar"}] Instructions: Combine powdered sugar, butter, vanilla, almond extract and egg in a large bowl.&nbsp;&nbsp; Beat well together. Add flour, baking powder and cream of tartar.&nbsp; Mix well.&nbsp; Wrap in plastic and place in freezer for 25 to 30 minutes. Heat oven to 375 degrees.&nbsp;&nbsp; Grease cookie sheets lightly.&nbsp; Divide dough in half and roll out to 1/4&Prime; thick on lightly floured surface.&nbsp; Cut into shapes and sprinkle with granulated sugar. Bake 7 to 8 minutes or until&nbsp;edges are lightly browned.&nbsp; Cool on rack.&nbsp; Decorate with black gel icing. These are super easy to make, decorate and transport to all your Halloween parties! 3 Dozen.

record-682

{}

Recipe: Maple Peanut yummies Description: My son loves peanut butter cookies been making these since he was a little guy . Not so little anymore and he still begs for these. Ingredients: [{"text": "1 3/4 cup(s) all purpose flour"}, {"text": "1/2 teaspoon(s) soda"}, {"text": "1/2 teaspoon(s) baking powder"}, {"text": "1/2 cup(s) brown sugar, firmly packed"}, {"text": "1/2 cup(s) shortening"}, {"text": "1/2 cup(s) peanut butter, crunchy"}, {"text": "1/3 cup(s) maple syrup"}, {"text": "1 - lg egg"}] Instructions: In large mixer bowl combine all ingredients , mix well with mixer Shape in to balls using a rounded tsp for each Flatten with fork criss cross fashion bake at 350 degree for 12 to 15 min then cool

record-683

{}

Recipe: Southern squash casserole Description: Old school classic southern summer squash recipe. This is one you see at every southern covered dish. Easy yummy it's a pleaser Ingredients: [{"text": "4 cup(s) sliced yellow squash"}, {"text": "1 sleeve ritz crackers crushed"}, {"text": "1 onion"}, {"text": "1 cup(s) cheddar cheese grated"}, {"text": "1/2 cup(s) sour cream"}, {"text": "1/3 cup(s) mayonnaise"}, {"text": "2-3 clove(s) garlic"}, {"text": "salt and pepper"}, {"text": "3 tablespoon(s) butter, melted"}] Instructions: Preheat oven 350° Chop onions and garlic place in skillet with a bit of oil or butter Add sliced yellow squash and cook until squash is slightly tender .. ( I usually will cook the cassarole in the one case iron skillet but you can put it in a casserole dish after cooking squash for prettier presentation) If using a casserole dish pour squash mix in or as I do just mix sour cream. mayonnaise. Cheese. Salt. Pepper. Into skillet with cooked squash mix Place cracker crumbs in bowl and pour melted butter over and mix well Sprinkle buttered crumbs on Top of casserole and bake 20- 25 minutes or until bubbly and browned. Allow to rest about 10 minutes.

record-684

{}

Recipe: Indian Stuffed Green Peppers Description: Posted for ZWT6. Adapted from Sanjeev Kapoor's website to make four servings. If you don't have access to paneer, there are recipes on this site to make it homemade. I have listed the amchur (mango powder) as optional in case you can't find it. The type of cheese sprinkled on top is not specified, I would probably use more paneer. Ingredients: [{"text": "4 large green bell peppers"}, {"text": "3 medium potatoes, mashed"}, {"text": "200 g panir, grated"}, {"text": "10 -12 cashews, coarsely ground"}, {"text": "12 -15 raisins"}, {"text": "2 teaspoons amchur (dry mango powder) (optional)"}, {"text": "1 1/2 teaspoons cayenne pepper (to taste)"}, {"text": "1 teaspoon ground cumin"}, {"text": "1 teaspoon garam masala"}, {"text": "fresh cilantro, a few sprigs"}, {"text": "salt, to taste"}, {"text": "2 tablespoons oil"}, {"text": "1 large onion, chopped"}, {"text": "1 inch fresh ginger, chopped"}, {"text": "3 green chilies, chopped"}, {"text": "1/2 cup cheese"}] Instructions: Preheat oven to 430F. Slice off the tops of the green peppers and remove seeds. Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray. Mix potatoes, paneer, cashewnuts, raisins, amchur, cayenne, cumin, garam masala, cilantro and salt. Set aside. Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies. Mix in potato mixture and continue to cook for two minutes. Divide this mixture evenly into four portions and stuff the green peppers with the mixture. Sprinkle cheese on top and place on baking tray. Bake for fifteen minutes. Serve immediately.

record-685

{}

Recipe: Blueberry Pineapple Loaf Description: I get fresh blueberries from my mom every year and am always looking for new ways to use them. Found this recipe in &quot;The Church Supper Cookbook.&quot; I've also made this omitting the pineapple and using 1 cup of blueberries. Best eaten within 24 hours. Credited to Arlene Gilman, Woodstock Baptist Church, Woodstock, NH. Ingredients: [{"text": "3/4 cup sugar"}, {"text": "1 egg"}, {"text": "2 tablespoons melted butter"}, {"text": "3/4 cup pineapple juice"}, {"text": "2 cups flour"}, {"text": "1/2 teaspoon salt"}, {"text": "2 teaspoons baking powder"}, {"text": "1/2 cup drained crushed pineapple"}, {"text": "1/2 cup blueberries (fresh or frozen)"}, {"text": "1/2 cup nuts (any kind)"}] Instructions: Combine sugar and egg; cream with butter. Add pineapple juice. Combine flour, salt, and baking powder, and add to sugar mixture; stir in pineapple, blueberries and nuts. Pour into a greased 8x4-inch loaf pan and bake at 350&deg;F for 1 hour.

record-686

{}

Recipe: Chinese-Style Turkey Meatballs Description: So easy and so good! We especially love the dipping sauce - you may want to double it. From Catherine Newman on Disney Family.com. Ingredients: [{"text": "1 lb ground turkey"}, {"text": "2 scallions, very finely chopped"}, {"text": "1/2 cup very finely chopped cilantro"}, {"text": "1 tablespoon sesame oil"}, {"text": "1 tablespoon vegetable oil"}, {"text": "2 tablespoons soy sauce"}, {"text": "1/2 cup fine dry breadcrumb (unseasoned)"}, {"text": "1 egg, lightly beaten"}, {"text": "1/4 cup brown sugar"}, {"text": "1/4 cup soy sauce"}, {"text": "1 tablespoon rice vinegar"}, {"text": "2 -3 slices fresh ginger, smashed with the side of a heavy knife"}] Instructions: Heat the oven to 400 degrees. To make the meatballs: Gently mix together the meatball ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms. Arrange on a lightly oiled or parchment-lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping. To make the dipping sauce: In a small pot, stir all the sauce ingredients together over medium-low heat until the sugar dissolves. Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit. Fish out the ginger and serve in small cups for dipping.

record-687

{}

Recipe: Tvp Marinara Description: Make and share this Tvp Marinara recipe from Food.com. Ingredients: [{"text": "1 medium onion, chopped"}, {"text": "4 garlic cloves, chopped"}, {"text": "1 tablespoon canola oil"}, {"text": "8 ounces mushrooms, sliced"}, {"text": "1 (28 ounce) can Italian-style crushed tomatoes, un drained"}, {"text": "1 (6 ounce) can tomato paste"}, {"text": "1 tablespoon minced chives"}, {"text": "1 1/2 teaspoons italian seasoning"}, {"text": "3/4 teaspoon salt"}, {"text": "1/8 teaspoon crushed red pepper flakes"}, {"text": "2 cups frozen textured vegetable protein, crumbles"}] Instructions: In a large sauce pan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms, cook 3-4 minutes longer or until vegetables are tender. Stir in tomatoes, tomato paste, chives and seasonings. Simmer 10 minutes.

record-688

{}

Recipe: Recipe: Easy Weeknight Meatballs Description: None Ingredients: [{"text": "2 pounds ground meat of your choice: turkey, veal, pork, chicken, buffalo, beef, etc."}, {"text": "2 tablespoons of either (or a combination of) dried oregano, dried basil, dried thyme"}, {"text": "1 teaspoon salt"}, {"text": "2 teaspoons ground black pepper"}, {"text": "1 cup grated Parmesan or Romano cheese"}, {"text": "2 cups bread crumbs"}, {"text": "2 eggs"}, {"text": "1/2 cup tomato sauce"}, {"text": "1 clove garlic, minced"}, {"text": "2 tablespoons chopped fresh parsley"}] Instructions: Preheat oven to 350°F. Combine all the ingredients in a bowl and mix with your hands. Mix well but don&#x27;t overmix or you will end up with dense meatballs. If the mixture does not stick together, add a little more tomato sauce a tablespoon at a time. Form the meat mixture into balls about 1 to 2 inches in diameter. Don&#x27;t pack them too tight. Place the meatballs on a baking sheet spaced a few inches apart. Roast the meatballs for 20 to 25 minutes. Serve the meatballs over pasta and sauce.

record-689

{}

Recipe: Melting Potatoes Description: It's all about step #6... Ingredients: [{"text": "3 pounds yukon gold potatoes, or small potatoes, peeled and cut into thick slices"}, {"text": "6 tablespoons unsalted butter"}, {"text": "1 teaspoon dried thyme"}, {"text": "1 teaspoon dried rosemary"}, {"text": "1 teaspoon garlic powder"}, {"text": "1/2 teaspoon dried basil"}, {"text": "1 cup low-sodium chicken broth"}, {"text": "kosher salt and freshly ground pepper, to taste"}, {"text": "fresh parsley, optional, garnish"}] Instructions: Preheat oven to 475º F and grease a large baking sheet with non-stick spray. In a large bowl, combine butter, thyme, rosemary, garlic powder, basil, salt and pepper in a microwaveable bowl and microwave together until melted. Add sliced potatoes to bowl and toss in melted butter until completely coated. Spread potatoes out in a single layer on greased baking sheet and place in oven. Roast for 15 minutes, then flip potatoes, optional, and roast for another 15 minutes. Remove baking sheet from oven and flip again, then carefully pour chicken broth into baking sheet. Return to oven and roast for a final 10-15 minutes, or until fork tender. Remove from oven and serve hot, garnished with fresh parsley, if desired. Enjoy!

record-690

{}

Recipe: Layered Strawberry-Lime Gelatin Ring Description: None Ingredients: [{"text": "One 14-ounce can sweetened condensed milk"}, {"text": "8 ounces cream cheese, at room temperature"}, {"text": "8 ounces sour cream"}, {"text": "Two 3-ounce packages lime gelatin"}, {"text": "Nonstick cooking spray, for the bundt pan"}, {"text": "1/2 cup drained crushed pineapple"}, {"text": "1/4 cup maraschino cherries, halved"}, {"text": "Two 3-ounce packages strawberry gelatin"}] Instructions: In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth. Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps. Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours. After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes. Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces). Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours. Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.

record-691

{}

Recipe: Nora's Firecrackers Description: This is a wonderful appetizer or just snacker. My dear friend used to make these for many 'get-togethers'...they went over very well. My friends always ask for more!!! Ingredients: [{"text": "1/2 cup butter"}, {"text": "1/2 cup imperial strong cheddar cheese"}, {"text": "1 cup flour"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon cayenne"}] Instructions: Mix all ingredients with pastry blender. Add enough water to make a pastry. Roll 1/4&quot; thick. Cut with small cookie cutters or into 1 1/2&quot; squares. Bake 375 for 20-25 minutes.

record-692

{}

Recipe: Meatloaf Description: This is my grandmother's recipe for meatloaf. It's the only kind of meatloaf I will eat. I love to make meatloaf sandwiches with it the next day - they are even good cold. Ingredients: [{"text": "1 1/4 lbs ground beef"}, {"text": "1 package Lipton Onion Soup Mix"}, {"text": "8 ounces tomato sauce"}, {"text": "1 egg"}, {"text": "1 cup old fashioned oats, uncooked"}, {"text": "2 slices bacon, uncooked (optional)"}] Instructions: Preheat oven to 350*. Mix egg, dried onion soup, tomato sauce and oatmeal together in a large bowl. Add in ground beef. For best results, use your hands. Put meatloaf mixture in a loaf pan. Place bacon on top. Cook for 50 minutes to 1 hour. Let meatloaf sit for 5 minutes. Remove from pan and slice to serve.

record-693

{}

Recipe: Crispy Snickerdoodle Wraps Description: How to make Crispy Snickerdoodle Wraps Ingredients: [{"text": "small flour tortillas (8inch or less)"}, {"text": "cream cheese"}, {"text": "jam"}, {"text": "\u00bd cup sugar"}, {"text": "1 Tbsp cinnamon"}, {"text": "oil for frying"}] Instructions: Spread flour tortillas with a layer of cream cheese. Spread about 1 tsp jam on top of cream cheese. Roll up tortillas and secure each with a toothpick. Heat 1 inch of oil to 350 degrees or until a popcorn kernel pops. Fry wraps until golden brown on both sides. Drain on paper towels for about 15 seconds. Combine cinnamon and sugar in a shallow dish (like a metal pie tin). Roll the wraps in the cinnamon/sugar combination. Eat.

record-694

{}

Recipe: Double Fudge Treats Description: Make and share this Double Fudge Treats recipe from Food.com. Ingredients: [{"text": "3/4 cup all-purpose flour"}, {"text": "1/2 cup unsweetened cocoa powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/8 teaspoon salt"}, {"text": "3/4 cup granulated sugar"}, {"text": "1 large egg"}, {"text": "1 egg white"}, {"text": "1/3 cup light corn syrup"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "1/4 cup miniature semisweet chocolate chips"}, {"text": "1/4 cup chopped walnuts"}] Instructions: Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with vegetable cooking spray. In a medium bowl, combine flour, cocoa, baking soda, and salt. Mix well; set aside. In a large bowl, combine the sugar, egg, and egg white. Mix well. Whisk in th corn syrup and vanilla until well combined. Gradually stir flour mixture into the sugar mixture until smooth. Fold in chocolate morsels and walnuts. Spread batter evenly in prepared pan. Bake until mixture starts to pull away from sides of pan, about 25 minutes. Place pan on a wire rack and cool for 10 minutes. Turn out onto rack and cool completely. Cut into squares and serve.

record-695

{}

Recipe: Italian Stuffed Mushrooms Description: A quick and easy appetizer that I adopted after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "24 large mushrooms, stems removed and chopped, caps reserved (about 2-inch-diameter)"}, {"text": "1/2 cup fennel bulb, chopped"}, {"text": "1/4 cup sun-dried tomato packed in oil, drained and chopped"}, {"text": "3 garlic cloves, chopped"}, {"text": "1/2 cup Fontina cheese, grated or 1/2 cup gorgonzola, crumbled"}, {"text": "1/2 cup parmesan cheese, grated"}, {"text": "1/4 cup fresh basil, chopped"}, {"text": "1 large egg"}, {"text": "additional olive oil"}] Instructions: Preheat oven to 350&deg;F. Brush 15x10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Saut&eacute; until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.

record-696

{}

Recipe: Crumb Cake Description: If you will have all of your ingredients at room temperature, it will help the batter from over mixing and will make the cake light and tender. Ingredients: [{"text": "CRUMB TOPPING:"}, {"text": "1 cup(s) unsalted butter"}, {"text": "1/2 cup(s) sugar"}, {"text": "3/4 cup(s) light brown sugar, packed"}, {"text": "1 1/2 teaspoon(s) cinnamon"}, {"text": "1/4 teaspoon(s) ground nutmeg"}, {"text": "pinch(es) salt"}, {"text": "2 2/3 cup(s) all purpose flour"}, {"text": "CAKE:"}, {"text": "2 cup(s) all purpose flour"}, {"text": "3/4 cup(s) sugar"}, {"text": "1 teaspoon(s) baking powder"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 - egg"}, {"text": "3/4 cup(s) milk"}, {"text": "1 teaspoon(s) vanilla"}, {"text": "1/2 cup(s) unsalted butter, melted"}, {"text": "1 tablespoon(s) powdered sugar"}] Instructions: Position the rack in the center of the oven. Preheat 350. Lightly butter a 9x13 baking pan, set aside. Make the topping: In a large saucepan melt butter for both the crumb topping and the cake and set aside 1/2 cup for the cake batter. Add sugar, brown sugar, cinnamon, nutmeg and salt to the remaining butter in the saucepan. Stir with a fork, until there are no lumps. Add the flour and stir gently until well blended and crumbly. Set aside. For the cake: In a large bowl, whisk the flour, sugar, baking powder and salt. In a medium bowl, whisk egg, milk, vanilla and reserved butter until combined. Pour the liquid over the dry i9ngredients and gently stir until just blended. Scrape the batter into the prepared pan and spread evenly. Break up the crumb mixture with fingers and sprinkle it evenly and generously over the cake batter. Bake until the top is lightly browned, and the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean; about 35 minutes. Let the cake cool on a wire rack and dust with the powdered sugar. Serve warm or at room temperature.

record-697

{}

Recipe: Quick Cinnamon Apricot Biscuit Bread Description: Based on a delightful recipe from JoAnna M. Lund's cookbook, Cooking Healthy with Splenda. She says, &quot;I just love handy, healthy convenience foods like these blissful buttermilk biscuits! When topped with a fantastic fruity topping, they make every day feel like a holiday.&quot; NOTE: this recipe requires butter-flavored cooking spray. Ingredients: [{"text": "1 (7 1/2 ounce) can refrigerated buttermilk biscuits"}, {"text": "2/3 cup dried apricot, finely chopped"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 cup hot water"}, {"text": "2 tablespoons apricot fruit spread"}, {"text": "1 tablespoon reduce-calorie margarine"}, {"text": "1/2 cup Splenda granular"}] Instructions: Preheat oven to 425&deg;F. Spray an 8-inch pie plate with butter-flavored cooking spray. Separate biscuits and divide into 2 pieces. Arrange half of biscuit pieces in prepared pie plate. Sprinkle apricots evenly over top. Arrange remaining biscuit pieces over apricots. Lightly spray tops with butter-flavored cooking spray. Sprinkle cinnamon evenly over top. In a small bowl, combine hot water, spreadable fruit, margarine, and splenda. Carefully pour mixture evenly over top. Bake for 10 to 12 minutes. Place pie plate on a wire rack. Lightly spray top with butter-flavored cooking spray. Let set for at least 5 minutes. Cut into 6 wedges and serve.

record-698

{}

Recipe: Country Apple Crumb Cake Description: Make and share this Country Apple Crumb Cake recipe from Food.com. Ingredients: [{"text": "1/2 cup butter, softened"}, {"text": "1 3/4 cups flour"}, {"text": "1 teaspoon baking powder"}, {"text": "3/4 teaspoon salt"}, {"text": "6 ounces cream cheese, room temperature"}, {"text": "1 1/2 cups sugar"}, {"text": "4 large eggs, room temperature"}, {"text": "1 teaspoon vanilla"}, {"text": "1 lemon, zest of, grated"}, {"text": "1 tablespoon butter"}, {"text": "3 cups golden delicious apples, peeled, cored and sliced crosswise (about 2.5)"}, {"text": "3/4 cup flour"}, {"text": "3/4 cup sugar"}, {"text": "1/4 teaspoon cinnamon"}, {"text": "1/8 teaspoon salt"}, {"text": "6 tablespoons butter, cut into 1/4 inch pieces"}] Instructions: Heat oven to 350 degrees. Lightly butter a 9 inch square pan and dust with flour (you can also use nonstick spray). For the topping, melt 1 tbsp butter in a skillet. Add the apple slices and saute over medium high heat for 2 minutes (stir often). Move the slices to a plate and allow to cool while preparing the cake. For the cake, sift the flour, baking powder, and salt into a medium bowl; set aside. With an electric mixer, cream the butter (1/2 cup) and cream cheese in a large bowl. Gradually add in the sugar, 1/2 cup at a time. Add in the eggs one at a time, beating well after each addition. Add the flour, a third at a time, blending well after each addition. Add the vanilla and lemon zest. Pour the batter into the prepared pan and smooth it with a spoon. To finish the topping, combine the flour, sugar, cinnamon, and salt in a large bowl. Rub the butter into the dry ingredients until you have uniform crumbs. Sprinkle half of the crumbs over the batter, then add the apple slices. Top with the apples with the remaining crumbs. Bake the cake on the center rack for 50-60 minutes. When the cake is done,it will pull away from the sides and the top will be golden brown. Cool the cake in the pan on a wire rack.

record-699

{}