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Recipe: Very Easy Marshmallow Chocolate Brownies Description: Had a box of fudge brownie mix in my pantry but wanted to make them into something special. This is what I came up with using some leftover marshmallow and chocolate icing. They are a gooey chocolate treat! Ingredients: [{"text": "1 box(es) fudge brownie mix - any brand"}, {"text": "1 cup(s) chopped pecan nuts"}, {"text": "1 - 3/4 of a small jar of marshmallow"}, {"text": "1/3 cup(s) leftover chocolate frosting"}] Instructions: Mix the brownie mix according to the directions on the box. Mix in nuts. Bake at 350° for 25 to 30 minutes or until toothpick inserted close to the edge comes out clean. Don't over bake them. Cool brownies until you can touch the pan but it still has a little heat. Spread the marshmallow on top of the brownies. Now melt your icing in the microwave for about 30 seconds. Drizzle over marshmallow and then take a knife and run it through the chocolate. Sprinkle additional crushed, make them almost powdery, over the marshmallow and chocolate. Chill until set. Enjoy. Note: I bet you could top these with crushed gramham crackers and they would taste just like a smore.

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Recipe: Cayman Brac Baby Backs Description: Make and share this Cayman Brac Baby Backs recipe from Food.com. Ingredients: [{"text": "4 lbs baby back ribs"}, {"text": "1/2 cup sugar"}, {"text": "1/2 teaspoon sea salt"}, {"text": "24 ounces abita amber beer"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 recipe island marinade"}, {"text": "1 cup Heinz ketchup"}, {"text": "1 tablespoon hoisin sauce"}, {"text": "1 tablespoon honey (mesquite or wildflower)"}, {"text": "1 tablespoon soy sauce"}, {"text": "2 tablespoons tortuga rum liqueur"}, {"text": "2 garlic cloves (crushed)"}, {"text": "1/2 cup brown sugar"}, {"text": "1/4 teaspoon ground ginger"}] Instructions: Island Marinade directions - For maximum flavor, Blend ahead, heat slightly, let cool. If you're not confined to an oven, try the second method of preparation. Marinate ribs in beer and garlic for 4-6 hours. Pat dry and coat with sugar and salt. Let stand 10 minutes. Place a rack over a roasting pan and roast at 350 for an hour. Whip up the Island Marinade, baste ribs and roast 15 more minutes. Turn, baste and roast 15 more minutes. Turn again, baste and roast 15 more minutes or until well glazed. The second method is very good. Marinate in beer and garlic, dry, coat in island marinade and let stand as before, but this time keep the beer and garlic marinade, place in an old 9x13 pan. Place pan directly on large amount of coals of medium heat. Grill ribs on the grill directly over the pan instead of over the coals. Baste often with Island Marinade. A missbehavinshaven.com original since 1988.

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Recipe: Cream Cheese Barfi (Sweetened Cream Cheese Cake) Description: Posted for ZWT6 Asian leg of tour. A sweet treat from Tibet. Prep and cooking times does not include chilling. Ingredients: [{"text": "1 1/2 lbs cream cheese"}, {"text": "1 1/2 lbs sour cream"}, {"text": "14 ounces sweetened condensed milk"}, {"text": "1/2 cup sugar"}, {"text": "1/3 cup sifted flour"}, {"text": "1/4 teaspoon baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 cup almonds, coarsely chopped"}, {"text": "1/4 cup cashews, coarsely chopped"}, {"text": "1/4 cup golden raisin"}, {"text": "1/4 cup flaked coconut"}, {"text": "nonstick cooking spray"}, {"text": "whipped cream"}] Instructions: Combine first 7 ingredients in a food processor and process until mixture is well blended and still soft. Place remaining ingredients in a large bowl and add the dough. Using a heavy wooden spoon, fold in thoroughly. Spray a 3 quart baking dish and add mixture. Using the back of your wooden spoon, smooth over the top. Bake for 15-20 minutes at 325F or until lightly browned. Chill in refrigerator at least 8 hours. To serve, cut into cubes and place in individual dessert glasses and top with whipped cream.

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Recipe: Raspberry-Pistachio Blossoms Description: Make and share this Raspberry-Pistachio Blossoms recipe from Food.com. Ingredients: [{"text": "6 rhodes texas rolls or 12 rhodes dinner rolls, thawed but still cold"}, {"text": "1 egg white, lightly beaten"}, {"text": "1/2 cup pistachios, finely chopped"}, {"text": "6 tablespoons raspberry preserves"}, {"text": "1 cup powdered sugar"}, {"text": "2 -3 tablespoons orange juice"}, {"text": "1 tablespoon butter, melted"}, {"text": "1/2 teaspoon vanilla extract"}] Instructions: Spray counter lightly with non-stick cooking spray. Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle. Place on a large sprayed baking sheet and brush tops of rolls with egg white. Cover with sprayed plastic wrap and let rise until double in size. Place pistachios on a plate. Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere. Return rolls to baking sheet. With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals. With fingertips, make indentation in center of each roll. Spoon 1 tablespoon preserves into each indentation. Bake at 350°F 18-20 minutes. Remove from baking sheet and cool completely on wire rack. Combine all remaining ingredients until smooth and drizzle over cooled rolls.

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Recipe: Argentinean Burgers With Chimichurri Sauce Description: I made these today after watching Michael Smith make them on Chef at Home. My mouth was watering while watching him grill the burgers, so I just had to try them. I luckily had everything on hand and they took no time at all. They're really, really good! I made 8 really big burgers on my barbecue, but the recipe states you can make 12 regular sized burgers if you prefer. Recipe source: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=10409 Ingredients: [{"text": "1 large onion, peeled and chopped"}, {"text": "8 garlic cloves, peeled and chopped"}, {"text": "2 -4 jalapenos, minced"}, {"text": "2 tablespoons ground cumin"}, {"text": "3 tablespoons vegetable oil"}, {"text": "4 lbs ground beef"}, {"text": "salt and pepper"}, {"text": "1/2 avocado, sliced"}, {"text": "1/2 red onion, sliced"}, {"text": "1/2 tomatoes, sliced"}, {"text": "1/2 cup parsley, finely chopped"}, {"text": "4 garlic cloves, finely minced"}, {"text": "1/2 cup olive oil"}, {"text": "1/4 cup red wine vinegar"}, {"text": "1 small onion, peeled and sliced"}, {"text": "1 tablespoon fresh oregano, minced"}, {"text": "1 teaspoon chili flakes"}, {"text": "salt"}] Instructions: Argentinean Burgers:. Preheat your grill to its highest setting. Sauté the onion, garlic, jalapeno and cumin in the vegetable oil until the vegetables soften. Cool slightly. Toss the beef into a mixing bowl along with the cooled onion mixture. Season well with salt and pepper and mix well. Form into 8-12 hamburger patties. Grill until cooked to your favourite doneness. Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes. For best results form a divot in the center of each burger before cooking, this helps them cook evenly. Also never press on a burger while it cooks, you’ll get some flame and smoke but only at the expense of losing juice that belongs in the burger. Chimichurri Sauce:. Whisk everything together. You may serve immediately but this condiment is at its best after a day or two of refrigeration.

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Recipe: S'more Brownies Description: Get S'more Brownies Recipe from Food Network Ingredients: [{"text": "20 graham crackers"}, {"text": "1/2 cup granulated sugar"}, {"text": "12 tablespoons unsalted butter, melted"}, {"text": "1 cup (2 sticks) unsalted butter"}, {"text": "1 1/2 cups semisweet chocolate, finely chopped"}, {"text": "3 large eggs, beaten"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1 1/4 cups granulated sugar"}, {"text": "3/4 cup all-purpose flour"}, {"text": "1/2 tablespoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup milk chocolate chips"}, {"text": "1/2 cup 60 percent cacao bittersweet chips, optional"}, {"text": "1 bag marshmallows"}] Instructions: Preheat the oven to 350 degrees F. Put the graham crackers in a large plastic bag. Using a rolling pin or skillet, crush the crackers into fine crumbs. In a bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of lightly greased (8- by 8-inch) baking dish. Bake the crust until slightly darkened and firm to touch, approximately 10 to 12 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F, while preparing the brownie batter. Melt the butter and semisweet chocolate together in a double boiler over simmering water. Allow to cool slightly (but not harden), then add the eggs, vanilla, and sugar. Sift together the flour, baking powder and salt, and add to the chocolate mixture. Add additional chocolate chips, if desired, at the last minute, folding them in to combine. Pour the brownie batter over the graham cracker crust and bake for 35 to 40 minutes, taking care not to overbake. A tester stuck into the brownies will not come out clean when done cooking. The idea is to create a center with a texture close to fudge. Remove the brownies from the oven and allow to cool before topping with marshmallows. To serve, top the brownies with marshmallows and broil until the marshmallows are melted, golden and bubbling. Serve immediately and enjoy.

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Recipe: Da Best Butter Mochi Description: Make and share this Da Best Butter Mochi recipe from Food.com. Ingredients: [{"text": "4 cups mochi flour"}, {"text": "3 teaspoons baking powder"}, {"text": "4 cups whole milk"}, {"text": "2 cups sugar"}, {"text": "4 eggs"}, {"text": "2 teaspoons vanilla"}, {"text": "8 tablespoons butter, melted"}] Instructions: Mix all ingredients with mixer until all blended. Pour into greased 9x13 pan. Bake at 325F for 1.5 hours.

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Recipe: Mix and Match Meatball Soup Description: This soup was a result of a little of this and a little of that and let's see how it comes out. The answer - it came out great ! We make it with the same main ingredients - the meatballs, the pasta and the tomato juice but the rest is whatever we have on hand and so far they've all been really tasty. We even used some leftover mac and cheese in place of the dry pasta once and that was surprisingly good. Be adventurous and put together some mix and match soup today ! Ingredients: [{"text": "meatballs - your recipe or frozen - 3 or 4 meatballs 1\" in size per serving"}, {"text": "4 ounce(s) elbow or ditalini pasta"}, {"text": "1/2 cup(s) diced carrots"}, {"text": "1/4 cup(s) finely chopped celery"}, {"text": "2 tablespoon(s) chopped green bell pepper"}, {"text": "1/4 cup(s) finely diced onion"}, {"text": "1 can(s) (8 oz) tomato sauce"}, {"text": "1 cup(s) beef stock or broth"}, {"text": "italian seasoning"}, {"text": "1/2 teaspoon(s) garlic powder"}, {"text": "1/4 teaspoon(s) onion powder"}, {"text": "dash of red pepper flakes - optional"}, {"text": "1/2 cup(s) 1/2 cup whole kernel corn - fresh or canned"}, {"text": "1 can(s) (15 oz) beans - navy, kidney or whatever you prefer - drained and rinsed"}, {"text": "tomato juice"}, {"text": "garnishes: parmesan cheese, sour cream, snipped chives"}] Instructions: If you are using your recipe for meatballs cook them up and let them sit in the fridge overnight. If you are using frozen meatballs do not thaw. Using cold or frozen meatballs allows them to slowly warm up yet hold their shape. Cook pasta - in a large pot - according to instructions. Add the carrots, celery, green pepper and onion to the pasta while it cooks. When the pasta mixture is done, drain well then return to pot. Add the tomato sauce, beef stock, Italian seasoning to taste, garlic powder, onion powder, optional red pepper flakes and meatballs then stir to combine. Cook over medium high - stirring occasionally - until heated through. If you need additional liquid add as much tomato juice and or water as needed. Once all ingredients are hot, add the whole kernel corn and the drained and rinsed beans and heat through. Serve hot garnished as you please alongside a slice of garlic bread and a small salad for a delicious meal.

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Recipe: Baked Pork Chops With Onions and Chili Sauce Description: This is a quick pork recipe that I throw together fairly regularly because it's easy, requires few ingredients and is a big hit with the kids. Ingredients: [{"text": "4 boneless pork loin chops, butterflied"}, {"text": "2 tablespoons olive oil"}, {"text": "1 large onion, sliced"}, {"text": "1/8 cup brown sugar"}, {"text": "2/3 cup Heinz Chili Sauce"}] Instructions: Preheat oven to 375. Pound the chops thin with a meat tenderizer. Heat the oil in a large skillet over medium high heat and brown the chops lightly on each side. Move the chops to a shallow baking dish. Scatter the sliced onions over the chops, sprinkle with brown sugar and pour the chili sauce over all. Bake in preheated oven for 40 minutes (or until done, depending on the thickness of your chops). I usually flip them midway through so that they cook evenly in the sauce on both sides. Smother chops with onions and sauce and serve.

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Recipe: Pork Tenderloin with Pretty Penn Pasta Description: This is a big hit on those special occasions where you are having company and want to impress. The presentation is great. And best of all it tastes really good! You can increase the amounts. One tenderloin per 4 persons. Enjoy! Ingredients: [{"text": "THE PASTA"}, {"text": "8 ounce(s) penne pasta"}, {"text": "1/4 cup(s) olive oil"}, {"text": "2-3 clove(s) garlic minced"}, {"text": "1 small red oinoin halved and sliced"}, {"text": "1 small jar(s) roasted red peppers cut in strips"}, {"text": "- fresh or frozen green beans. i use a handful for each person and one extra for my health. if fresh you will have to blanch before adding. if frozen i usually rinse to defrost slightly"}, {"text": "1 small tomato diced"}, {"text": "- asiago cheese shredded"}, {"text": "THE PORK"}, {"text": "1 - pork tenderloin (not the petite size)"}, {"text": "2 tablespoon(s) olive oil"}, {"text": "3/4 cup(s) flour"}, {"text": "1/4 cup(s) grated parmesean cheese"}, {"text": "- salt and perpper to taste"}] Instructions: One hour before. Cut pork tenderloin against the grain into 1 inch medallions and then pound flat and thin. Marinate in you favorite Italian dressing. You can do this up to 24 hours before. You will need three pans for this. One to boil your pasta. A large skillet to make you pasta sauce and combine with the pasta. A large saute pan to brown and cook the tenderloin. Bring a pot of water to boil and cook you pasta per directions on package. While the pasta is cooking. Heat large skillet and add oilve oil, onions and garlic and saute over medium heat until onions soften. Add peppers drained, tomato and green beans and saute until tomato dissolves into sauce this is usually about 10 minutes. Stir frequently you don't want anything to brown, just soften. Turn off heat Add about 1/4 cup of shredded asiago cheese. If you want more cheese use it as garnish. If you try to mix it into the sauce it will clump. When pasta is done, drain and add to sauce. Stir to coat everything. Cover and set this aside In the Saute pan add olive oil. Shake off excess marinade from tenderloin medallions dredge in flour and parmesean mixture and brown on each side. Do not crowd in pan, if you have to take out to make room for others please do. When all are browned return to pan add 2-3 tablespoons of water and cover to continue cooking for 5-6 minutes. Do not over cook Reheat the pasta, add a little more olive oil or just water and stir until warmed. Put your pasta on a large platter with pork medallions arranged in an attractive way, add some shredded asiago. Open a bottle of white wine and enjoy!

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Recipe: Mom's Southern Pecan Pie Description: My Mother first made this pie in 1949. The recipe was on a can of pecans. (I wasn't born then, but evidently pecans used to be sold in cans.) She kept the can in the kitchen cabinet. For some reason she never wrote it down. It's been a family favorite for 4 generations. Ingredients: [{"text": "1 cup sugar"}, {"text": "1/2 cup corn syrup"}, {"text": "1/4 cup butter, melted"}, {"text": "3 eggs, beaten"}, {"text": "1 (9 inch) unbaked pie shells"}, {"text": "1 cup pecan halves (use halves or break them into pieces, whichever you prefer.)"}] Instructions: Preheat oven to 375. Combine sugar, butter and syrup. Add beaten eggs and pecans and mix well. Pour filling into pie shell. Bake for about 45 minutes til center barely "jiggles". Cool and enjoy.

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Recipe: Fruit Salad With Green Tea Kanten Description: Make and share this Fruit Salad With Green Tea Kanten recipe from Food.com. Ingredients: [{"text": "1 cup water"}, {"text": "1 pinch salt"}, {"text": "1 1/2 tablespoons agar agar-agar flakes"}, {"text": "1 mint green tea bag"}, {"text": "1/2 cup fresh blueberries"}, {"text": "1/2 cup fresh raspberry"}, {"text": "1 cup cantaloupe, cubed"}, {"text": "1 cup watermelon, cubed"}] Instructions: In a saucepan bring water, salt and agar agar flakes (Kanten) to a boil, stirring occasionally. Reduce heat to low and simmer 2 minutes. Turn off heat. Place tea bag in the pan, and steep 2 minutes. Remove the tea bag and discard. Pour the hot liquid into a small, square, shallow dish. Set aside until gelled then cut into 1/2 inch cubes. Place the fruit in a serving bowl and mix. Gently toss in the green tea cubes and serve.

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Recipe: Yogurt Description: Make and share this Yogurt recipe from Food.com. Ingredients: [{"text": "8 cups milk"}, {"text": "1/2 cup yogurt"}, {"text": "2 cups cut up fruit"}, {"text": "1/4 cup sugar"}, {"text": "1 tablespoon cornstarch"}, {"text": "2 teaspoons lemon juice"}] Instructions: Fill a crockpot with boiling water and heat it on low. Heat the milk in a large saucepan over medium to medium-high heat until it reaches 180 - 200 degrees. Take off the heat and let it cool to 110 - 115 degrees (you can use an ice bath in the sink to speed up this process). If too hot or too cold, it may not work. Add 1 cup of milk to the yogurt and stir storoughly. Add another cup of milk and mix well. Unplug the crockpot and dump out the water. Pour in the cooled milk and yogurt mixture. Stir. Place the lid on the crockpot and cover with a bath towel. Let it sit out at room temperature for 12 hours., then let it sit in the fridge for another 6-8 hours. Put a cheesecloth over a colander to drain out the whey, anywhere from 20 minutes to an hour (depending on how thick you like your yogurt to be). To make the fruit sauce, simmer all the ingredients for 5-7 minutes until thick.

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Recipe: Yummy Chocolate Cake Description: Make and share this Yummy Chocolate Cake recipe from Food.com. Ingredients: [{"text": "2 cups flour"}, {"text": "2 cups sugar"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup margarine"}, {"text": "3 tablespoons cocoa"}, {"text": "1 cup water"}, {"text": "2 eggs"}, {"text": "1/2 cup buttermilk"}, {"text": "1 teaspoon vanilla"}, {"text": "1 teaspoon baking soda"}, {"text": "1 lb confectioners' sugar"}, {"text": "1 teaspoon vanilla"}, {"text": "1/2 cup margarine"}, {"text": "4 tablespoons milk"}, {"text": "3 tablespoons cocoa"}, {"text": "1 cup chopped nuts"}] Instructions: Mix first 3 ingredients in large bowl. Combine next 3 ingredients & bring to a boil in a sauce pan. Remove from heat, pour over first mixture in bowl. Mix well. Add remaining. Bake in greased 11x16 pan 400 F for 20 minutes. Test center. Make Icing - Put sugar and vanilla in small mixmaster bowl. Combine margarine, milk, and cocoa in saucepan. Bring to a boil. Remove from heat and pour over confectioners' sugar. Beat quickly, but well. Add nuts. Pour over cake and spread. Good warm or cold.

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Recipe: Taquito Enchiladas - Eating on a Dime Description: None Ingredients: [{"text": "26 Frozen Chicken Taquitos"}, {"text": "1 can Green Enchilada Sauce"}, {"text": "1 \u00bc cup Colby Jack Cheese"}] Instructions: None

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Recipe: Pesto Topped Pork Chops Description: If unable to find prepared pesto. Stir together 2 T chopped fresh basil, 2 T grated Paremsan cheese, 1 clove garlic and 1 t olive oil. Ingredients: [{"text": "4 boneless pork chops (3/4 inch thick)"}, {"text": "cooking spray"}, {"text": "4 tablespoons prepared pesto sauce"}, {"text": "3 tablespoons breadcrumbs"}] Instructions: Preheat grill. When grill is heated, lightly spray with cooking spray. Place pork chops on bottom grill surface; close grill. Cook 3 minutes. Tope each chop with 1/2 T pesto and sprinkle with bread crumbs; close grill. cook 2-3 minutes or until chops are no longer pink and meat thermometer reads 160. Place on serving plate; top each with 1/2 T remaining pesto.

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Recipe: CHEESEY CHICKEN FOR TWO Description: IT'S HARD COOKING FOR TWO. THIS IS A RECIPE THAT I CAME UP WITH OUT OF DESPERATION LOL! Ingredients: [{"text": "2 - boneless skinless chicken breasts"}, {"text": "1/4 cup(s) mayonaise"}, {"text": "1/4 teaspoon(s) garlic and herb seasoning"}, {"text": "1/4 teaspoon(s) cajun seasoning"}, {"text": "1/2 tube(s) butter crackers (i used ritz)"}, {"text": "1/2 cup(s) grated cheese"}] Instructions: Preheat oven to 350 deg. Prepare pan with cooking spray. Cut chicken breasts into thirds. Mix mayo and spices together, then coat piece of chicken with mayo combination. Roll coated chicken in cheese, pressing the cheese to bind to chicken. Roll in crushed Ritz crackers and press tightly to bind to the cheese coated chicken. pieces. Place chicken into prepared pan. Bake at 350 deg until juices run clear. Approximately 30-45 min.

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Recipe: French Toast with Raspberry Butter Description: I make this dish every time my cousins come over! It is so delicious! The raspberry butter sends it over the top! Ingredients: [{"text": "RASPBERRY BUTTER"}, {"text": "2 stick(s) butter, unsalted, softened"}, {"text": "3/4 cup(s) raspberries, or more to taste"}, {"text": "FRENCH TOAST"}, {"text": "4 - egg yolks"}, {"text": "2 cup(s) half and half"}, {"text": "1 tablespoon(s) granulated sugar"}, {"text": "2 teaspoon(s) pure vanilla extract"}, {"text": "- zest of 1 lemon"}, {"text": "1 - loaf crusty french bread"}, {"text": "- butter, for frying"}, {"text": "SERVING"}, {"text": "- warmed pure maple syrup"}, {"text": "- sifted powdered sugar"}] Instructions: Whip 2 sticks butter on high in the bowl of a stand mixer using the whisk attachment. Switch to the paddle attachment. Add the raspberries. Turn the mixer to low for only about 5 seconds, just long enough for the berries to begin to mix in and break up, but not so long that it turns into a mess. Turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil. First seal the plastic wrap around the cylinder, and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it. Then transfer to the fridge until you're ready to use. The butter should be very firm. Cut the bread into slices 1/2-inch thick. In a dish, whisk the egg yolks with the half-and-half, sugar, vanilla and lemon zest. Dip the bread slices in the egg mixture, coating both sides. Then remove from the dish and set aside. Repeat until all the bread is coated. Heat a cast-iron skillet or griddle over medium heat. Sizzle some butter in the skillet when hot. Cook the French toast on both sides until golden brown, being careful not to burn. Remove the berry butter from the fridge. Unwrap one end and cut some slices. Lay one slice onto each serving of French toast. Sprinkle with powdered sugar if desired, and then drizzle with maple syrup.

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Recipe: Caramel Rolls Description: Make and share this Caramel Rolls recipe from Food.com. Ingredients: [{"text": "2 loaves frozen white bread dough (unthawed)"}, {"text": "1/2 cup real butter"}, {"text": "1 cup brown sugar"}, {"text": "2 (6 ounce) packages vanilla pudding mix (NOT instant)"}, {"text": "2 tablespoons milk"}, {"text": "1/2 teaspoon cinnamon"}] Instructions: Thaw your bread loaves in refrigerator a day before by putting them on a plate, spray plastic wrap with oil so it does not stick, and cover. Grease a 9x13 pan. Tear up one thawed loaf into 1 inch balls and scatter in pan. Melt butter and mix in brown sugar, powdered pudding mixes, milk, and cinnamon. Stir until smooth, but don't let the butter get too cold. Pour this mixture over first torn up loaf. Tear up second loaf and fill in the spaces in the pan. Cover with drying towel and let rise 2 1/2 - 3 hours at room temperature. After they have risen, bake at 375 F for 22 minutes. DO NOT OVERBAKE. Let cool 5 minutes, and dump upside down on wax paper. If you have time you can use the alternate way of raising the rolls: Place in oven on "warm" (200 F) for 20 minutes. Turn oven off but do not open it. Leave rolls in another 25 minutes or until they have risen to about the top of the pan.

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Recipe: Cheese Tortellini with Basil-Pesto Sauce Description: Toss refrigerated pasta with a homemade basil sauce, cherry tomatoes, and grated Parmesan for a terrific impromptu meal. Ingredients: [{"text": "2 package refrigerated cheese tortellini"}, {"text": "2 c. loosely packed fresh basil leaves"}, {"text": "1/4 c. pine nuts (pignoli)"}, {"text": "1/4 c. grated Parmesan cheese"}, {"text": "1 tbsp. olive oil"}, {"text": "1/4 tsp. salt"}, {"text": "1/4 tsp. coarsely ground black pepper"}, {"text": "1 small garlic clove"}, {"text": "1/2 pt. cherry tomatoes"}] Instructions: In saucepot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot. In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula. Add basil mixture and tomatoes to tortellini; toss until evenly mixed.

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Recipe: Chicken Rub Description: Make and share this Chicken Rub recipe from Food.com. Ingredients: [{"text": "1/2 cup jack daniels barbecue sauce"}, {"text": "1/8 cup weber grill seasoning"}, {"text": "1 dash garlic salt"}] Instructions: Add all ingredients and heat in a small sauce pan. When chicken is almost done, spread onto each side of chicken until cooked to taste.

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Recipe: Green Chicken Description: Through a bit of experimentation, my buddies recreated an Indian dish from one of the local joints. You'll need an oven, a grill, and a food processor. As written, it is quite spicy; use less peppers for a more milder flavor. I have had questions about the number of peppers. It is intended for that many peppers to be used in the making of this recipe. I have corrected a mistake where it said it served four; this recipe serves two people. Double all the ingredients for a family of four. Ingredients: [{"text": "2 chicken thighs, bone-in skin-on"}, {"text": "1 1/2 heads fresh garlic"}, {"text": "1/2 cup fresh ginger"}, {"text": "10 serrano peppers"}, {"text": "2 bunches cilantro"}, {"text": "1/2 teaspoon olive oil (for cooking)"}, {"text": "2 sprigs mint (optional)"}] Instructions: In a food processor, combine and mince the garlic, chopped ginger, and serrano peppers. Heat olive oil on medium high heat in a pan large enough for the chicken thighs. Saute the garlic, ginger, and peppers in the pan for about three minutes. In a food processor, finely chop the cilantro and optional mint and add it to the pan. Bring to a simmer and then reduce heat and cook down until slightly thick. Remove sauce and set aside. Add the chicken and cook on medium-high heat for 10 minutes on each side. Spoon the sauce over the chicken, cover the pan, and cook for 20-30 minutes on medium heat. Throw on a hot grill for about 10 minutes (flipping the chicken half-way through).

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Recipe: Carolyn's Ham Stew Description: Make and share this Carolyn's Ham Stew recipe from Food.com. Ingredients: [{"text": "2 lbs piece ham or 4 cups cubed ham, about 1 inch cubes"}, {"text": "2 (16 ounce) bags frozen green beans"}, {"text": "3 medium onions, cut in chunks"}, {"text": "6 cups water"}, {"text": "6 medium potatoes, quartered"}, {"text": "salt"}, {"text": "pepper"}] Instructions: Put the ham, beans, onions and water in a large dutch oven and cook for 1 hour. Add Salt and Pepper to taste - be careful not to oversalt - the ham will add to salt. Add the potatoes and continue cooking for about 20 minutes, until potatoes are fork soft.

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Recipe: Filet Mignon with Shallot-Red Wine Sauce and Garlic Frites Description: Our sweetheart special! Ingredients: [{"text": "1/4 bag frozen shoestring potatoes"}, {"text": "1 clove garlic"}, {"text": "3/4 tsp. grated fresh lemon peel"}, {"text": "2 tsp. margarine or butter"}, {"text": "2 beef tenderloin steaks"}, {"text": "1/4 tsp. salt"}, {"text": "tsp. ground black pepper"}, {"text": "1 large shallot"}, {"text": "1/2 c. dry red wine"}, {"text": "2 tbsp. chopped fresh parsley"}] Instructions: <b>Prepare Garlic Frites:</b> On large cookie sheet, toss potatoes with garlic and lemon peel and cook as label directs, stirring occasionally. <b>Meanwhile, prepare Filet Mignon:</b> In nonstick 10-inch skillet, heat 1 teaspoon margarine over medium-high heat until melted and hot but not smoking. Add steaks; sprinkle with salt and pepper and cook 10 minutes for medium-rare or until of desired doneness, turning over once. Transfer steaks to 2 dinner plates. To same skillet, add shallot and cook over medium-high heat 5 minutes or until tender and golden, stirring occasionally. Add wine and heat to boiling. Cook 1 minute, stirring. Remove from heat and stir in remaining margarine. Spoon sauce over steaks. Transfer potatoes to plates with steaks; sprinkle with parsley.

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Recipe: Buttermilk-Apple Coffee Cake Description: Just a very simple little coffee cake with apples and almonds. It was in an old Cooking Light magazine. Ingredients: [{"text": "1 1/2 cups thinly sliced granny smith apples"}, {"text": "3 tablespoons brown sugar"}, {"text": "1 tablespoon lemon juice"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1 cup all-purpose flour"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/8 teaspoon salt"}, {"text": "1/3 cup granulated sugar"}, {"text": "2 tablespoons butter, softened"}, {"text": "1 large egg"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1/2 teaspoon almond extract"}, {"text": "1/2 cup buttermilk"}, {"text": "cooking spray"}, {"text": "3 tablespoons sliced almonds"}, {"text": "1/4 cup powdered sugar"}, {"text": "1 teaspoon buttermilk"}, {"text": "1/4 teaspoon vanilla extract"}] Instructions: Preheat oven to 350&deg;. To prepare the cake, combine the first 4 ingredients in a small saucepan over med-high heat. Cook 5 minutes or until syrupy, stirring; cool. Spoon the flour into a dry measuring cup. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add the egg and extracts, beating well. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition. Spoon the batter into 8 inch round cake pan coated with cooking spray. Arrange apple mixture over cake; top with almonds. Bake at 350&deg; for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. Quickly invert cake onto wire rack, then invert onto serving plate. Prepare the glaze and drizzle over cake. Serve warm.

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Recipe: ATK Classic Pot Roast Description: Entered for safekeeping, from The American Test Kitchen's Cooking School Cookbook, produces roast beef with pan gravy. Uses Dutch oven, blender. The small amount of liquid lets the meat brown over the long cooking time. In this recipe, the cooked vegetables will be strained and blended into luscious gravy. The Root Vegetable Variation will add 30 minutes to 1 hour to the cooking time. Ingredients: [{"text": "3 1/2-4 lbs boneless beef chuck roast, pulled apart at natural seams and trimmed of excess fat (eye roast)"}, {"text": "1 tablespoon kosher salt (if using table salt, use just 1 1/2 teaspoons)"}, {"text": "black pepper, to taste"}, {"text": "2 tablespoons unsalted butter"}, {"text": "2 onions, halved and sliced thin"}, {"text": "1 large carrot, peeled and chopped"}, {"text": "1 celery rib, chopped"}, {"text": "2 garlic cloves, minced"}, {"text": "1 cup beef broth"}, {"text": "1/2 cup dry red wine"}, {"text": "1 tablespoon tomato paste"}, {"text": "1 bay leaf"}, {"text": "1 sprig fresh thyme"}, {"text": "1 -2 cup beef broth (to bring gravy liquid to 3 cups)"}, {"text": "1/4 cup dry red wine"}, {"text": "1/4 teaspoon fresh thyme, chopped"}, {"text": "1 tablespoon balsamic vinegar"}, {"text": "salt and pepper, to taste"}, {"text": "1 lb carrot, peeled and cut into 2-inch pieces"}, {"text": "1 lb parsnip, peeled and cut into 2-inch pieces"}, {"text": "1 1/2 lbs russet potatoes, peeled and halved lengthwise, each half quartered"}] Instructions: At major fat seam, pull apart beef chuck-eye roast to create 2 smaller roasts, and cut away all large knobs of fat from each piece of meat (deboning knife works great). Season meat with Kosher salt, place on wire rack set in rimmed baking sheet, and let stand at room temperature for 1 hour. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Melt butter in Dutch oven over medium heat. Add onions, stirring occasionally, until softened and beginning to brown, 8-10 minutes. Add carrot and celery. Continue to cook, stirring occasionally, for 5 minutes. Add garlic cloves and cook until fragrant, about 30 seconds. Stir in 1 cup beef broth, 1/2 cup dry red wine, 1 tablespoon tomato paste, bay leaf, and 1 sprig fresh thyme. Bring to simmer. Pat beef dry with paper towels and season with pepper. Tie 3 pieces of kitchen twine around each piece of meat to form even shape. Nestle meat on top of vegetables. Cover pot tightly with large piece of aluminum foil and cover with lid. Transfer pot to oven. Cook beef until fully tender and fork slips easily in and out of meat, 3 1/2 to 4 hours, turning meat halfway through cooking. Transfer roasts to carving board and tent loosely with foil. Strain liquid through fine-mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender. Let liquid sit for 5 minutes, then skim fat. Add 1-2 cups beef broth to bring liquid amount up to 3 cups. Add liquid to blender and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. Meanwhile, remove twine from roasts and slice against grain into 1/2-inch-thick slices. Transfer meat to serving platter. Stir 1/4 cup dry red wine, 1/4 teaspoon chopped fresh thyme, and 1 tablespoon balsamic vinegar into gravy and season with salt and pepper to taste. Spoon half of gravy over meat; pass remaining gravy separately. ROOT VEGETABLE VARIATION:. Add prepped root vegetables to pot after cooking beef for 3 hours. Continue to cook until beef is fully tender, 30 minutes to 1 hour longer. Transfer large pieces of carrot, parsnip and potato to serving platter using slotted spoon, cover tightly with aluminum foil, and proceed with recipe at Step 12. TROUBLESHOOTING:. BUYING WRONG ROAST - Can result in dry meat, chalky meat, bland taste. Ignore stickers from butcher, avoid lean roasts from the round for they will become very tough and very dry if cooked this way; a fatty, well-marbled roast is better for this recipe. The most acceptable alternative to boneless chuck-eye roast is the top blade roast, but cooking time will vary. NOT HALVING ROAST - Can result in fatty meat, greasy gravy and the meat not cooked in the posted time. Be sure to remove the excess fat along the main seam. Separating the meat into 2 smaller well-trimmed roasts cuts the cooking time by about 1 hour. NOT SALTING ROAST - Can result in bland meat. The salting draws the moisture out of the meat, forming a shallow brine that during cooking seeps into the meat to season it throughout rather than just the exterior. Salt also enhances the beefy flavor of this cut. ADDING ALL BROTH AT OUTSET - Can result in unbrowned meat and bland taste. This recipe reserves most of the beef broth for the gravy, and counts on the beef sitting above the liquid in the pot, allowing the meat to brown without preliminary searing. NOT DEFATTING BRAISING LIQUID - Can result in greasy gravy. Be sure to follow steps 13-15 to get the full taste of the roasted vegetables in the gravy with a minimum of fat. The 5 minutes of resting time for the strained liquid allows the fat to rise to the surface, where it can be easily removed with a wide, shallow spoon. NOT PUREEING GRAVY IN BLENDER - Can result in thin and/or bland gravy. Pureeing the roasted vegetables ekes out the last bit of their flavor.

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Recipe: Blueberry Rhubarb Crisp Description: Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2. Ingredients: [{"text": "1 cup flour"}, {"text": "1/2 cup rolled oats"}, {"text": "3/4 cup brown sugar"}, {"text": "1/2 cup butter, melted"}, {"text": "2 cups rhubarb"}, {"text": "2 cups blueberries"}, {"text": "3/4 cup sugar"}, {"text": "1/4 cup flour"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "1/4 cup water"}] Instructions: Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture. In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix. Sprinkle topping over mixture. Bake at 350&deg;F for 30 minutes.

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Recipe: Granola Cookies Description: A low fat cookie from a WW cookbook. I have not made this recipe yet, but plan to soon. I love granola! 1 cookie is 2 points. Ingredients: [{"text": "1 3/4 cups all-purpose flour"}, {"text": "1 3/4 teaspoons baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "3/4 cup sugar"}, {"text": "1/4 cup packed brown sugar"}, {"text": "3 tablespoons canola oil or 3 tablespoons vegetable oil"}, {"text": "1 teaspoon cinnamon"}, {"text": "1 large egg"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 cup low-fat granola"}] Instructions: Mix flour, salt, cinnamon, and baking powder in a small bowl and set aside. With electric mixer, beat both sugars, and the oil until light and fluffy. Add the egg and vanilla and beat well. Stir in the flour mixture until just moistened. Stir in granola. Drop dough by rounded teaspoon onto a baking sheet that has been sprayed well with nonstick cooking spray. Bake for 10-12 minutes at 350&deg;F until cookies are light brown and set. Cool cookies on baking sheet for 5 minutes until they are firm. Remove cookies to rack and let cool completely.

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Recipe: Ham and Broccoli Ring Description: Make and share this Ham and Broccoli Ring recipe from Food.com. Ingredients: [{"text": "4 ounces ham"}, {"text": "4 ounces fresh broccoli"}, {"text": "1 small onion"}, {"text": "1/2 cup fresh parsley"}, {"text": "6 ounces swiss cheese, shredded"}, {"text": "2 tablespoons Dijon mustard"}, {"text": "1 teaspoon lemon juice"}, {"text": "2 (8 ounce) cans refrigerated crescent dinner rolls"}] Instructions: Preheat oven to 350 F degrees. Coarsely chop ham, broccoli, onion, and parsley with food chopper. Add cheese, lemon juice, and mustard and mix well, then set aside. On a 13 inch pan, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a circle about 3 inches in diameter in the center. Spoon filling over bases evenly. Fold points of triangles over filling and tuck under bases at the center. Filling will not be completely covered. Bake 20- 25 minutes until golden brown.

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Recipe: Szechuan Beef Description: We love this quick easy dish served with Basmati. Depending on who's eating I often vary the spice factor. Ingredients: [{"text": "1/2 lb boneless sirloin steak (1in)"}, {"text": "2 tablespoons clarified butter"}, {"text": "2 garlic cloves, finely chopped"}, {"text": "4 shallots, finely chopped"}, {"text": "1 teaspoon ginger"}, {"text": "1/4 teaspoon chili pepper"}, {"text": "1/2 teaspoon chili paste oriental"}, {"text": "16 snow peas, julienned"}, {"text": "1 sweet red pepper, julienned"}, {"text": "4 green onions, sliced"}] Instructions: Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chili paste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time.

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Recipe: Splenda Walnut Date Oatmeal Description: Make and share this Splenda Walnut Date Oatmeal recipe from Food.com. Ingredients: [{"text": "1 cup water"}, {"text": "1/2 cup old fashioned oats"}, {"text": "1 dash salt"}, {"text": "2 teaspoons Splenda brown sugar blend"}, {"text": "1 tablespoon chopped dates"}, {"text": "1 tablespoon chopped toasted walnuts"}, {"text": "1 tablespoon skim milk (for creamier oatmeal, substitute skim milk for water, proceed as directed)"}] Instructions: Bring water to a boil in a small saucepan. Stir in oats and salt. Cook, stirring occasionally, over medium heat 5 minutes. Sprinkle 2 teaspoons SPLENDA&reg; Brand Brown Sugar Blend, 1 tablespoon chopped dates, and 1 tablespoon chopped toasted walnuts over hot cooked oatmeal. Drizzle with 1 tablespoon skim milk. Microwave Directions. Combine water, oats, and salt in a microwave-safe bowl. Cover tightly with heavy-duty plastic wrap; fold back a small edge to allow steam to escape. Microwave on HIGH 2 1/2 to 3 minutes; stir before serving.

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Recipe: Corn Casserole Description: Make and share this Corn Casserole recipe from Food.com. Ingredients: [{"text": "7 ounces whole kernel corn, drained"}, {"text": "2 (8 ounce) cans cream-style corn"}, {"text": "1 cup butter flavored cracker, crushed"}, {"text": "1/4 cup onion, chopped"}, {"text": "1/2 cup processed cheese, shredded"}, {"text": "1 teaspoon salt"}, {"text": "2 eggs, beaten"}, {"text": "2 tablespoons butter, melted"}, {"text": "1 cup milk"}] Instructions: Combine all of the ingredients; mix well. Pour into a coated 1 1/2 quart casserole dish. Bake at 350 degrees for 50-55 minutes or until knife inserted in the center comes out clean.

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Recipe: Vietnamese Chicken Description: This recipe calls for chicken wings but I think it would be just as good with thighs. Very flavorful on the grill. Ingredients: [{"text": "1/2 cup(s) chicken bouillon granules"}, {"text": "1/2 cup(s) sriracha sauce"}, {"text": "1/2 cup(s) honey"}, {"text": "1/2 cup(s) cooking oil"}, {"text": "1/2 cup(s) pureed shallots"}, {"text": "1/2 cup(s) rice wine vinegar"}, {"text": "20 - kaffir lime leaves, chopped fine"}, {"text": "24 - whole jumbo chicken wings or thighs"}, {"text": "1 cup(s) cilantro leaves for garnish"}, {"text": "1 cup(s) roasted peanuts, chopped for garnish"}] Instructions: Combine first 7 ingredients and marinade the chicken in the mixture overnight. Place chicken on the grill until done. Top with garnishes.

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Recipe: Kim's Bruschetta Description: Heres how i like to make my bruschetta. I got the idea from a restaurant we go to once in a while. Of course they didn't give me the recipe, but they did tell me what was on it. This bread is sinfully delicious. hope all enjoy this as much as me and my family do. You can make your own french bread or buy some. I only use half the loaf so if you want to use the whole loaf, just double the ingredients. You will also need: Ingredients: [{"text": "olive oil"}, {"text": "1 large tomatoes or 2 small tomatoes"}, {"text": "2 -3 cloves roasted garlic"}, {"text": "basil"}, {"text": "romano cheese"}, {"text": "asiago cheese"}, {"text": "parmesan cheese"}, {"text": "1 French bread, sliced in half"}, {"text": "1 tablespoon balsamic vinegar"}] Instructions: I use one large tomato, deseed it and chop it up; add 2 tbs of olive oil,1 tbs balsamic vinegar, garlic, and basil to this and set aside in a strainer. I usually put the french loaf in the oven for a few minutes before adding all the toppings, because i like it a little crispier. Let the bread come back to room temp, and brush with olive oil. Spoon on the tomatoes, and sprinkle on the 3 cheeses. I usually add a little more basil and pop in the oven until cheese is very hot, not melted. Bake at 375&deg;F.

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Recipe: Chef Cajun Deb's Green Stuff Description: pre prep for any meat or veggie recipe make ahead batches to freeze I have stated making batches of green stuff for over 20 years to save time due to working over 40 hours a week make large batches for one time easy clean up saves lots of time over months and months of cooking Ingredients: [{"text": "15 yellow onions"}, {"text": "10 green bell peppers"}, {"text": "30 stalks celery"}] Instructions: wash bell peppers and celery. skin onions. cut all in large chunks. put some of each in blender. blend till liquified. pour into ice cube trays and freeze. repeat till all are blended and frozen. put frozen cubes in zip lock bags. use cubes in beans, seafood or meat dish.

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Recipe: Got it potato salad Description: I make this for my family we like it in the summer. nice to take to cook outs my kids ask are you making the potato salad I tell them Got it so that is how it got it's name Ingredients: [{"text": "5 pound(s) potatoes do not peel"}, {"text": "2 teaspoon(s) dill weed"}, {"text": "1 can(s) black sliced olives"}, {"text": "1 jar(s) roasted bell peppers strips chop up"}, {"text": "2 large onions cut up fine"}, {"text": "2 large shallots choped up"}, {"text": "3 stick(s) celery choped fine"}, {"text": "1 large jar of salad pickles"}, {"text": "3 tablespoon(s) gray pompon mustard"}, {"text": "1/2 jar(s) mayonnaise"}, {"text": "6 large hard boiled egg's chop up"}, {"text": "SALT & PEPPER TO TASTE ADD RED PEPPER IF YOU LOKE IT HOT"}] Instructions: boil potatoes -do not peel cook untill a fork will stick in them easy remove the skin run under cold water chop up in to chunks add all the above mix well enjoy it hot or cold

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Recipe: Cocktail Essentials: Bahamian Breeze Description: I had a bit of trouble coming up with a name for this drink. Do you have any notion how many cocktails have the word “breeze” in their names? Actually, the idea for this came from my cousin, and I. He works part time at a couple of bars around London. He calls it a London Breeze; however, it you look at the ingredients, it says anything but, London. I am not the only one to call a recipe “Bahamian Breeze,” but in a Web search the ingredients for the other recipes are very different. So, you ready… Let’s get into the kitchen. Ingredients: [{"text": "PLAN/PURCHASE"}, {"text": "2 1/2 ounce(s) pineapple juice, fresh is good, canned is okay"}, {"text": "2 ounce(s) dark rum, i like gosling's black seal rum"}, {"text": "1/4 ounce(s) fresh lime juice"}, {"text": "1/4 ounce(s) simple syrup, more on this later"}, {"text": "1 maraschino cherry, and a few drops of juice"}, {"text": "PREP/PREPARE"}, {"text": "ice cubes, as needed"}] Instructions: PREP/PREPARE If you make a lot of cocktails, you are probably familiar with simply syrup, you can buy it or make your own. Just bring 50% water, and 50% granulated sugar to a boil, remove from heat, cool, and there you go… simple syrup. You will need a cocktail shaker to make this drink. Simple syrup is fine for this recipe; however, I just posted a recipe for “kicked up” simple syrup, and I used it in this recipe… awesome stuff. Gather your ingredients (mise en place). Add some ice cubes to a cocktail mixer, and then add all the ingredients; except the maraschino cherry. Give a few shakes (shaken; not stirred), then pour over some fresh ice in a serving glass. PLATE/PRESENT Garnish with the cherry and lime wedge, then serve. Enjoy. Keep the faith, and keep cooking (or drinking).

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Recipe: Roasted Broccoli Salad Description: Get Roasted Broccoli Salad Recipe from Food Network Ingredients: [{"text": "1/4 cup olive oil"}, {"text": "2 bunches broccoli, florets separated"}, {"text": "1 small red onion, halved and thinly sliced"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "4 slices thick-cut bacon"}, {"text": "1/2 cup sour cream"}, {"text": "1/4 cup mayonnaise"}, {"text": "3 tablespoons whole milk"}, {"text": "1 teaspoon granulated sugar"}, {"text": "1 teaspoon paprika"}, {"text": "3 tablespoons chopped fresh parsley"}] Instructions: Preheat the oven to 425 degrees F. Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl. Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside. For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together. Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley. To make ahead, assemble the salad, cover and refrigerate.

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Recipe: Roast Beef on Weck Description: None Ingredients: [{"text": "2 tablespoons coarse salt"}, {"text": "2 tablespoons caraway seed, whole"}, {"text": "1 cup water"}, {"text": "1 tablespoon cornstarch"}, {"text": "1/2 cup water, warmed"}, {"text": "12 hard rolls or Kaiser rolls"}, {"text": "1 cup au jus gravy, reserved from roasting the beef"}, {"text": "20 ounces cooked roast beef, sliced thinly"}, {"text": "3 ounces prepared horseradish"}] Instructions: Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator. Preheat oven to 350 degrees F. To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries. For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.

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Recipe: Rice Noodle Salad With Vietnamese Shrimp Description: Make and share this Rice Noodle Salad With Vietnamese Shrimp recipe from Food.com. Ingredients: [{"text": "1/3 cup fish sauce, Viet Huong three crabs brand"}, {"text": "1/4 cup rice vinegar"}, {"text": "3 tablespoons sugar"}, {"text": "1 1/2 tablespoons fresh lime juice"}, {"text": "3 garlic cloves, minced"}, {"text": "1/2 teaspoon hot red pepper flakes"}, {"text": "1 lb large shrimp"}, {"text": "1 tablespoon salt"}, {"text": "1/2 lemon"}, {"text": "1 English cucumber"}, {"text": "4 scallions"}, {"text": "1 lb flat rice noodles"}, {"text": "1 mint sprig, fresh"}, {"text": "1/2 coriander sprig, fresh"}, {"text": "2 tablespoons peanuts, chopped"}] Instructions: In a bowl stir together fish sauce, vinegar, sugar, lime juice, garlic and pepper flakes until sugar is dissolved. Chill covered for 1 hour. Shell and devein shrimp. In a large saucepan of salted boiling water, cook shrimp with salt and lemon 2 minutes, or until just barely cooked through. In a colander, drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise. Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2 inch pieces and cut pieces lengthwise into julienne strips. In a bowl, soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle, bring 3 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander, rinse under cold water to stop cooking. Drain well and with scissors cut into 4-inch lengths. Divide noodles, shrimp, vegetables and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.

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Recipe: Cherry Oatmeal Bars Description: How to make Cherry Oatmeal Bars Ingredients: [{"text": "3/4 cup butter (1.5 sticks butter), softened . (or dairy-free butter alternative)"}, {"text": "3/4 cup packed brown sugar"}, {"text": "1 1/4 cup (5.9 oz) Bobs Red Mill Gluten-Free Baking Flour"}, {"text": "1 1/2 cups Bobs Red Mill gluten-free quick oats"}, {"text": "1 teaspoon baking powder"}, {"text": "1/4 teaspoon sea salt"}, {"text": "1 cup cherry jam"}] Instructions: Preheat oven to 350 degrees F Prepare a 8x8 pan with cooking spray In a medium bowl cream together butter and brown sugar. Fold in flour, quick oats, baking powder and salt. Pour half flour mixture into baking pan. Press flat. Spread cherry jam over dough. Crumble remaining dough over top of jam layer. Bake 30-40 minutes. Allow mixture to fully cool before cutting into squares and serving.

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Recipe: Braised Green Beans/ Fassoulakia Yahni Description: Make and share this Braised Green Beans/ Fassoulakia Yahni recipe from Food.com. Ingredients: [{"text": "1 large onion, chopped"}, {"text": "1 garlic clove, minced"}, {"text": "1 tablespoon olive oil, preferably Greek"}, {"text": "1 teaspoon tomato paste"}, {"text": "1 tomatoes, peeled and chopped"}, {"text": "1 lb string bean"}, {"text": "2 tablespoons fresh parsley or 2 tablespoons of fresh mint, chopped"}, {"text": "kosher salt"}, {"text": "fresh ground black pepper"}, {"text": "water"}] Instructions: Saute onion and garlic in olive oil until soft. Add tomato paste and fresh tomato and simmer until sauce is slightly thickened. Add string beans and seasoning and enough water to barely cover. Cover and cook until beans are tender.

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Recipe: Grapefruit Yogurt Cake Description: We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. It's healthier too! —Maiah Miller, Montclair, Vermont Ingredients: [{"text": "1-1/2 cups all-purpose flour"}, {"text": "2 teaspoons baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "3 large eggs, room temperature"}, {"text": "1 cup fat-free plain yogurt"}, {"text": "1/3 cup sugar"}, {"text": "5 tablespoons grated grapefruit zest"}, {"text": "1/4 cup agave nectar or honey"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "1/4 cup canola oil"}, {"text": "GLAZE:"}, {"text": "1/2 cup confectioners' sugar"}, {"text": "2 to 3 teaspoons grapefruit juice"}, {"text": "Optional: Grapefruit wheels and fresh mint leaves"}] Instructions: Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next 7 ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool. For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit and mint if desired.

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Recipe: Killer Kichadi Description: This recipe is based roughly on Amadea Morningstar's &quot;Basic Warming Kichadi&quot; from her book on Ayurvedic cooking. I have changed around the herb and spice combination to suit my tastes. You can add any vegetables you like or have in the fridge :c) Ingredients: [{"text": "1/4 cup split mung beans"}, {"text": "1/2 cup rice"}, {"text": "8 cups water"}, {"text": "1 cup chopped carrot"}, {"text": "3 stalks celery"}, {"text": "1 cup chopped peeled parsnip"}, {"text": "1 tablespoon chopped fresh ginger"}, {"text": "3 tablespoons ghee"}, {"text": "1/2 cup chopped onion"}, {"text": "1 teaspoon mustard seeds"}, {"text": "1/2 teaspoon roasted ground cumin"}, {"text": "1/2 teaspoon roasted ground coriander"}, {"text": "1/2 teaspoon turmeric"}, {"text": "1 dried red chili pepper, torn"}, {"text": "1/4 teaspoon fresh ground black pepper"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 lemons or 1/2 lime, squeezed"}, {"text": "3 -5 leaves fresh basil"}] Instructions: Wash rice and mung beans, chop vegetables and ginger. combine first set of ingredients in stockpot and bring to boil, then reducing to simmer. Prepare second set of ingredients; heat ghee in pan. Add mustard seeds, wait for them to pop, then add onion and spices and fry till slightly browned. Add ingredients from pan to stockpot; let simmer for one hour. Add final set of ingredients and serve. Enjoy this healing kichadi!

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Recipe: Easy Chicken Casserole Description: A sure crowd pleaser that could not be easier. Use low sodium products to reduce salt content. I use leftover cooked chicken sometimes in lieu of cooking the breasts. Ingredients: [{"text": "4 chicken breasts"}, {"text": "1 tablespoon onion, minced"}, {"text": "1 chicken bouillon cube"}, {"text": "1 cup sour cream"}, {"text": "1 (10 1/2 ounce) can cream of chicken soup"}, {"text": "1 (10 1/2 ounce) can cream of celery soup"}, {"text": "1 (8 ounce) can sliced water chestnuts"}, {"text": "1 (7 ounce) can sliced mushrooms"}, {"text": "1 cup shredded cheddar cheese"}, {"text": "27 Ritz crackers (1 package)"}, {"text": "2 teaspoons poppy seeds"}, {"text": "3/4 cup of melted margarine"}] Instructions: Boil chicken,onion, boulion cube in enough water to cover chicken, until done. Cool and remove meat from bone and break into small pieces-put aside. In large mixing bowl, combine the soups, sour cream, water chestnuts and mushrooms. Add chicken meat and mix all ingredients well. Line a large casserole dish with part of the whole Ritz crackers. Pour soup mixture evenly over crackers. Sprinkle cheese over mixture, then crumble remaining crackers over this. Sprinkle poppy seed on top of crackers. Sprinkle melted butter over entire mixture and place dish in a pre-heated 400 degree oven. Heat until recipe is bubbly hot.

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Recipe: Easy Chiles Rellenos Casserole Description: I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you a big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico Ingredients: [{"text": "1 can (7 ounces) whole green chiles"}, {"text": "1-1/2 cups shredded Colby-Monterey Jack cheese"}, {"text": "3/4 pound ground beef"}, {"text": "1/4 cup chopped onion"}, {"text": "1 cup 2% milk"}, {"text": "4 large eggs"}, {"text": "1/4 cup all-purpose flour"}, {"text": "1/4 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}] Instructions: Split the chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until beef is no longer pink, crumbling meat; drain. Spoon over the cheese. In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over the beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes before serving.

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Recipe: Bread and Butter Pickles Description: Make and share this Bread and Butter Pickles recipe from Food.com. Ingredients: [{"text": "6 cucumbers, sliced"}, {"text": "6 onions, sliced"}, {"text": "1 green pepper, sliced"}, {"text": "1 red pepper, sliced"}, {"text": "3 garlic cloves"}, {"text": "1/3 cup salt"}, {"text": "5 cups sugar"}, {"text": "3 cups white vinegar"}, {"text": "2 tablespoons mustard seeds"}, {"text": "1 1/2 teaspoons celery seeds"}, {"text": "1 1/2 teaspoons turmeric"}] Instructions: Cover cucumbers with salt and them ice cubes in a large bowl for three hours. Drain well. Add onion, peppers, garlic. Place all other ingredients in large pot and bring to a boil. Add cucumber mix and bring to second boil. Place in jars and use water bath to seal - approximately 10 minutes.

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Recipe: Cake of Kisses Description: This is my modified version of a recipe from the Australian Woman's Weekly Best Ever Recipes. This makes a great dessert for a special occasion, it tastes and looks stunning. It is hard to describe but I'll try. It is actually meringue layers of varying sizes with cream and sliced strawberries between each layer. It is put together in a large cone shape then surrounded with tiny meringues, piped stars of whipped cream and whole strawberries for decoration. When served along with a fresh fruit salad it is just like eating pavlova. This does take a long time but it is well worth the effort and time. I am guessing at preparation time and it serves many. The original recipe had no strawberries, only cream between layers. Ingredients: [{"text": "8 egg whites"}, {"text": "2 1/2 cups caster sugar"}, {"text": "3 (300 ml) cartons cream, thickened"}, {"text": "400 g strawberries"}] Instructions: To prepare trays; cover two large flat oven trays with aluminium foil; on first tray mark two circles, one 15cm (6&quot;), one 10cm (4&quot;) in diameter. On the second tray mark three circles, 12cm (5&quot;), 8cm (3&quot;) and 5cm (2&quot;) in diameter; saucers, cups, jars and lids of the right sizes can be used as guides for circles. The meringues are made in two batches, each using half of the above ingredients; when ready to make second batch of meringues, cover trays with fresh aluminium foil or baking paper. Beat 4 egg whites until soft peaks form; gradually beat in 1 1/4 cups of sugar, 1 tablespoon at a time; make sure each spoonful of sugar is dissolved by beating before adding the next spoonful, this ensures crisp meringues - if you want pink layers in cake, beat in enough food colouring to tint meringue light pink, otherwise leave meringue layers white. Spread meringue over circles marked on foil on the two prepared trays so they are approximately 2 cm (3/4”) thick; smooth tops of circles with spatula, bake both trays in very slow oven, 110 deg C (225 deg F) 1 1/4 to 1 1/2 hours; reverse oven position of slide after 30 minutes cooking time to allow for even cooking; when meringue feels dry to touch, remove from oven and carefully slide foil with meringue circles on top on to cake cooler; of if time permits let meringues cool in oven with door ajar, then slide foil with meringue circles on to cake cooler. Prepare slides as directed above for remaining meringue; mark 18cm (7&quot;) circle on one tray; prepare second batch of meringue with remaining 4 egg whites and 1 1/4 cups of sugar, using no colouring; spread meringue over 18cm (7&quot;) circle; mixture should be only about 1 cm (1/2”) thick then pipe 14 individual meringues approximately 4 cm (1 &frac12;”) in diameter on to foil. Pipe small individual meringues approximately 2.5cm (1”) in diameter on second foil covered tray; you will need approximately 50 small meringues, which will all fit on to one tray; put tray with large circle and large meringues on shelf in centre of oven, put tray with small individual meringues on oven shelf beneath; bake in a very slow oven 110 deg C (225 deg F); after 30 to 45 minutes take lower tray with small meringues from oven and set aside to cool; move remaining tray one shelf down in the oven, where the small meringues were before. After 45 minutes to 1 hour remove large individual meringues from top tray on to cake cooler; return large meringue circle to oven for a further 30 minutes cooking time or until it is dry to touch. Wash, hull and slice strawberries, leaving at least 12 whole for decoration; spread out on paper towels to dry, whip cream to firm piping consistency, ( I find that if I test, as it gets close to right consistency, by tipping upside down – cream will stay in bowl if firm enough for piping, but keep testing so it doesn’t curdle if whipped too much) then spoon into large piping bag fitted with star tube; put 18cm (7”) meringue circle on serving plate, spread top lightly with whipped cream, top with sliced strawberries, then 15cm (6”) circle; continue with remaining meringue circles in order of size and layers of cream and sliced strawberries – don’t put strawberries to close to edge. Pipe circle of cream around bottom layer, gently press 4cm (1 &frac12;”) diameter individual meringues into circle of cream; pipe another layer of cream above, press circle of small meringues in place; continue in this way until all small meringues are used; pipe small stars of cream in between assembled meringues and decorate with whole strawberries between only some of the meringues.

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Recipe: Hawaiian Snack Mix Description: Pineapple, peanuts, and bacon... MMMMMMMMMMMMMMMMM................ Ingredients: [{"text": "8 - thick slices of meaty bacon"}, {"text": "3 cup(s) salted roasted peanuts"}, {"text": "4 - candied pineapple rings, cut into 1/3-inch triangles"}, {"text": "2 cup(s) oyster crackers (or substitute goldfish crackers)"}, {"text": "2 tablespoon(s) sesame seeds"}, {"text": "2 tablespoon(s) soy sauce"}, {"text": "2 tablespoon(s) honey"}, {"text": "1/4-1/2 teaspoon(s) cayenne pepper"}, {"text": "- kosher salt to taste"}] Instructions: Preheat the oven to 350 degrees. Arrange the bacon in a single layer on a rack set over a large rimmed baking sheet. Bake for 30 minutes, until the bacon is crisp. Drain on paper towels and cut into 1/2-inch strips. In a bowl, toss the bacon with the peanuts, pineapple, sesame seeds, soy sauce, honey, and cayenne. Spread on a rimmed baking sheet and bake for 20 minutes, stirring once, until the bacon is browned. Season the mix with salt and stir occasionally until cool, then serve.

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Recipe: Air Fryer Broccoli - Eating on a Dime Description: None Ingredients: [{"text": "3 Cups Broccoli Florets"}, {"text": "2 Tablespoons Olive Oil"}, {"text": "1/2 tsp Garlic Salt"}, {"text": "1/2 tsp Pepper"}] Instructions: None

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Recipe: Rich Viennese Potato Soup Description: This is a creamy and satisfying soup that is silky smooth with nice nibbles of vegetables that offer a nice change from other potato leek soups. The use of buttermilk and cardomom also provide distinctive flavor to the soup. This is filling enough to use as the centerpiece of a comforting dinner or lunch. You can make this vegetarian by using vegetable broth in lieu of chicken broth. On the day the photo was taken, I omitted the mushrooms for the sake of a mushroom-hating guest. Every spoonful was still delicious. Ingredients: [{"text": "7 cups fat free chicken broth"}, {"text": "3 tablespoons fat free chicken broth, divided"}, {"text": "1 tablespoon oil, divided"}, {"text": "2 cups onions, sliced"}, {"text": "2 1/2 cups leeks, sliced"}, {"text": "1 1/2 teaspoons dried marjoram"}, {"text": "8 cups russet potatoes, peeled and cubed"}, {"text": "1 cup low-fat buttermilk"}, {"text": "1/2 teaspoon ground black pepper"}, {"text": "1 pinch ground cardamom"}, {"text": "1/2 lb fresh white mushroom, sliced"}, {"text": "1/2 cup carrot, diced"}, {"text": "1 cup potato, diced"}] Instructions: Add 2 teaspoons of oil and 2 tablespoon of broth to a large pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender. Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes. Add the buttermilk, ground black pepper and cardamom. Puree the soup with an immersion blender ot in small batches with a blender or food processor. While the soup is simmering, place the mushrooms and the remaining teaspoon of oil and tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste. At the same time boil the diced carrots and potatoes in a small saucepan. Mix the mushrooms, carrots and potatoes into the pureed soup. Serve.

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Recipe: Instant Pot Parmesan Lemon Pasta Description: Make and share this Instant Pot Parmesan Lemon Pasta recipe from Food.com. Ingredients: [{"text": "1 tablespoon butter"}, {"text": "2 garlic cloves, minced"}, {"text": "2 1/2 cups chicken broth"}, {"text": "zest of one lemon"}, {"text": "3 tablespoons lemon juice, divided"}, {"text": "8 ounces fettuccine"}, {"text": "1 cup grated parmesan cheese"}, {"text": "3/4 cup half-and-half"}, {"text": "salt (to taste)"}, {"text": "white pepper (to taste)"}, {"text": "2 tablespoons cornstarch"}, {"text": "2 tablespoons cold water"}, {"text": "8 ounces grilled chicken, sliced and warmed (optional)"}, {"text": "1 tablespoon finely chopped parsley (for serving)"}, {"text": "additional parmesan cheese (for serving)"}] Instructions: Add butter to the Instant Pot. Using the display panel select the SAUTE function. When butter is melted, add garlic and cook for 1 minute or until lightly browned. Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot. Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function (*The MANUAL and PRESSURE COOK buttons are interchangeable). Use the +/- keys and program the Instant Pot for 3 minutes. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure. Stir, breaking up any pasta clumps and allow to cool slightly. Add parmesan cheese, half-and-half and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, using SAUTE mode, as needed. Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.

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Recipe: Caramel Apple Coconut Dessert Description: Make and share this Caramel Apple Coconut Dessert recipe from Food.com. Ingredients: [{"text": "4 large apples, peeled, cored and sliced"}, {"text": "2 tablespoons brown sugar (I used brown splenda mix)"}, {"text": "2 tablespoons liquid honey"}, {"text": "2 teaspoons cinnamon"}, {"text": "1 pinch salt"}, {"text": "1/4 cup unsweetened coconut milk"}, {"text": "1/4 cup medium unsweetened coconut"}] Instructions: Preheat oven to 400f degrees. In a small bowl, stir together, brown sugar, honey, cinnamon, salt and coconut milk. Place apple slices in a 4 cup casserole with a lid; pour brown sugar mix over apples and stir to coat. Sprinkle coconut over and mix in; put the lid on and bake for 30 minutes.

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Recipe: Bacon, corn and cheddar waffles Description: These waffles are delicious and you could use either fresh corn or canned. It comes from Cafe 222 in San Diego. Ingredients: [{"text": "1/2 cup sweetcorn"}, {"text": "1 tablespoon butter"}, {"text": "1 1/2 cups flour"}, {"text": "1 1/2 cups cornmeal"}, {"text": "1/4 cup sugar"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 1/2 cups buttermilk"}, {"text": "1 cup whole milk or 1 cup 2% low-fat milk"}, {"text": "2 eggs"}, {"text": "1 egg white"}, {"text": "1/3 cup melted margarine"}, {"text": "1/2 cup crumbled cooked thick-cut bacon"}, {"text": "1/2 cup grated cheddar cheese"}] Instructions: Melt butter in small skillet and saute corn for 3 minutes. Set aside. Sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Slowly add the buttermilk, milk, eggs and melted margarine. Gently stir until combined but not smooth. Fold in the bacon, corn and cheddar. Cook in waffle maker.

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Recipe: Key Lime Chiffon Pie Description: From the &quot;New Basics Cookbook&quot;. This is the best Key Lime pie I have had, though it is not exactly the traditional Key Lime Pie. It is a little bit of work :) but the results are worth it! Ingredients: [{"text": "1 cup water"}, {"text": "1/2 cup sugar"}, {"text": "2 tablespoons julienned lime zest (1/2 inch long)"}, {"text": "22 graham cracker squares"}, {"text": "1/4 cup light brown sugar"}, {"text": "1 tablespoon grated lime zest"}, {"text": "5 tablespoons butter, cut into pieces"}, {"text": "1 (1/4 ounce) envelope unflavored gelatin"}, {"text": "1/3 cup fresh lime juice"}, {"text": "1/2 cup sugar"}, {"text": "2 eggs, separated"}, {"text": "1 cup whipping cream"}, {"text": "1 teaspoon vanilla"}] Instructions: Prepare the syrup:. Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the julienned lime zest and simmer for 30 minutes. Strain and reserve 1/3 cup of the syrup. Discard the rest. Preheat the oven to 375&deg;F. Prepare the crust:. Combine the graham crackers, brown sugar, grated lime zest, and butter in a food processor and process until the mixture holds together. Press into the bottom and sides of a 9 inch pie plate and bake for 8 minutes. Set the crust on a wire rack to cool. Prepare the filling:. Heat the reserved syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup. Let it soften for 1 minute. Stir in the lime juice, 1/4 cup of the sugar, and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy (5 minutes). Set aside to cool to room temperature. Beat the egg whites and 2 Tbs of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl. In another bowl, whip the cream, vanilla, and 2 Tbs sugar with the mixer until it is thick. Fold the whipped cream into the egg whites while drizzling with the reserved lime mixture. When the mixture is smooth, spoon it into the prepared crust. Chill, uncovered, until firm (2 to 3 hours). Optional: Top with additional whipped cream and a slice of lime.

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Recipe: Baked Eggplant Casserole Description: I planted a few Eggplants this year. After I picked the first ones I went looking for a recipe to use them in but all of the recipes I found in my cookbooks were very labor intensive and fed 6 to 8 people its just my wife and I. So I started going through my pantry and put this together it was great. Ingredients: [{"text": "1 lb of sliced eggplant (slice 3/8 - 1/2-inch thick)"}, {"text": "1 (8 ounce) container of sliced baby bella mushrooms (slice the same as the eggplant)"}, {"text": "1/2 of a 3-inch dia white onion, sliced thin"}, {"text": "3 tablespoons salted butter"}, {"text": "1 (14 1/2 ounce) can hunt's diced tomatoes with basil, Garlic and Oregano"}, {"text": "1 (15 ounce) can Hunts tomato sauce"}, {"text": "shredded parmesan romano & asiago cheese"}, {"text": "1 (8 ounce) container cottage cheese"}, {"text": "3 tablespoons of diced garlic"}, {"text": "1 cup Italian seasoned breadcrumbs"}, {"text": "1 (5 ounce) package of shredded parmesan cheese"}] Instructions: Place the sliced eggplant in a bowl and coat with table salt to drain off fluids. at room temp for 30 minutes. MIX: The diced tomatoes, the tomato sauce, the 7oz of Parmesan Romano &amp; Asiago Cheese, the 8oz of cottage cheese, the 3 tablespoons of garlic then set aside. Rinse off eggplant and mix with baby bellas and onion. Butter sides and bottom of casserole dish then layer in eggplant mixture with sliced butter, sauce mixture, and bread crumbs and top with the shredded Parmesan. Bake at 325 deg for 1 hr and 15 mins or until the Parmesan is golden brown and the internal temp is 145 deg. Let cool about 10 - 15 mins before serving.

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Recipe: Fish House Punch Description: My punch collection Ingredients: [{"text": "2 liter(s) dark rum"}, {"text": "1 liter(s) cognac"}, {"text": "4 ounce(s) peach brandy"}, {"text": "1 liter(s) lemon juice"}, {"text": "2 liter(s) non-sparkling spring water"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "- fresh peach slices"}] Instructions: In a chilled punch bowl, dissolve sugar in water and lemon juice. Stir in remaining ingredients. Add large block of ice and garnish with peach slices

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Recipe: Baked Peach Milanese Description: Bite into a wonderful crunchy almond filling that contrasts with soft, juicy peaches. Leaving the soft velvety skin on provides fibre and gives a rosy blush to the dish. Ingredients: [{"text": "1/2 cup vanilla wafer crumbs"}, {"text": "1/4 cup butter, melted"}, {"text": "1/4 cup unblanched almonds, coarsely chopped"}, {"text": "1/2 teaspoon almond extract"}, {"text": "4 large ripe peaches"}, {"text": "1/4 cup white wine (such as Riesling)"}, {"text": "1 1/2 teaspoons granulated sugar"}, {"text": "1/2 ounce semisweet chocolate (optional)"}, {"text": "dark sweet cherry, with stems (optional)"}] Instructions: In a small bowl, mix together wafer crumbs, butter, almonds and almond extract. Cut peaches in half lengthwise; remove pit and place cut side up on cutting board. Mound almond filling in hollow of each. Pour wine into 8-inch square baking dish; stir in sugar. Place filled peach halves in pan, filling side up; bake in a 350F oven for about 20 minutes or until peaches are softened. Let cool slightly,. Serve 2 peaches in each dish or bowl; spoon wine glaze over top. If desired, grate chocolate over top. Garnish with cherries, if using. Serve warm or at room temperature. VARIATION: Substitute finely crushed amaretti cookies for vanilla wafer crumbs and omit the almond extract. Amaretti cookies are an Italian almond-flavored hard cookie available in some grocery and Italian stores.

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Recipe: Porridge Bread from KA Description: I LOVE KA's pompanoosuc porridge and always make sure I've have it on hand. It's similar to steel or Irish Oats so think either one woul work in this recipe, though I love the pompanoosuc. It's a heavy bread, with a lovely texture and intersting flavo and easy to prepare I got this on the back of the Pompanoouc bag that I ordered from KA. Prep time does not incude rising. Ingredients: [{"text": "2 tablespoons sugar"}, {"text": "2 teaspoons instant yeast"}, {"text": "1 1/4 water, lukewarm"}, {"text": "1 cup oats, cooked, steel, Irish"}, {"text": "2 cups white whole wheat flour, unbleached"}, {"text": "2 cups bread flour"}, {"text": "2 teaspoons salt"}, {"text": "2 tablespoons butter, softened"}] Instructions: Mix all ingredients together until yo've made a soft smooth dough. Turn onto floured work surface and knead for 3-4 minutes. Let rest for 5-10 minutes, then kead for 3-4 minutes. Plae in oiled bowl, cover and let rise until doubled in bulk 1 1/2 to 2 hours. Punch down, turn onto floure surface and knead riefly. Shape into round or oval loaf and place on greased baking sheet. over and let rise for 1 hour, or until slightly less than douled in bulk. (Dough will spring back when gently pressed). Slash top and ake in preheated 350 F oven for 40-45 minutes, or until interior temperature is 190&deg;F. Remove fro pan and cool on rack.

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Recipe: Ricotta Pie Description: Food Director Susan Westmoreland's Aunt Alice used to make this family favorite every Thanksgiving. Eventually, she had to make two pies, because Westmoreland, her brother, and her cousin would have a contest to see who could eat the most! Ingredients: [{"text": "3/4 c. margarine or butter"}, {"text": "c. sugar"}, {"text": "1 large egg"}, {"text": "2 tsp. vanilla extract"}, {"text": "2 c. all-purpose flour"}, {"text": "1/4 tsp. salt"}, {"text": "1 package cream cheese"}, {"text": "3/4 c. sugar"}, {"text": "1/4 tsp. ground cinnamon"}, {"text": "1 container ricotta cheese"}, {"text": "5 large egg whites"}] Instructions: <b>Prepare crust:</b> In large bowl, with mixer at low speed, beat margarine or butter with sugar until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium; beat in egg until blended. Beat in vanilla. With wooden spoon, stir in flour and salt until dough begins to form. With hands, press dough together. Shape dough into a disk and wrap in plastic wrap; refrigerate 30 minutes or until dough is firm enough to handle. Meanwhile, prepare <b>ricotta filling:</b> In large bowl, with mixer at low speed, beat cream cheese, sugar, and cinnamon until blended. Increase speed to high; beat until light and creamy. Reduce speed to medium; add ricotta cheese and all but 1 tablespoon egg whites and beat just until blended. Set filling aside. Preheat oven to 400 degrees F. Lightly grease 13" by 9" glass baking dish. With floured hands, press dough onto bottom and up sides of baking dish. Brush reserved egg white over dough. Pour in ricotta mixture; spread evenly. With fingers, gently push edge of dough into scalloped design around top of filling. Bake pie 25 minutes; reduce heat to 350 degrees F and bake 10 to 15 minutes longer, until center barely jiggles. Cool completely in pan on wire rack. Cover and refrigerate 6 hours or overnight, until well chilled.

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Recipe: Sausage-Stuffed Squash Description: SERVED WITH buttered noodles and some fruit, this delicious, satisfying "meal in one" is easy to prepare. The green of the squash remains true to color through the cooking process, so it's pretty on the plate. It's a favorite when I'm cooking for just the two of us. &mdash;Linda Gaido New Brighton, Pennsylvania Ingredients: [{"text": "1 acorn squash (2 to 2-1/2 pounds)"}, {"text": "Salt and pepper to taste"}, {"text": "12 ounces bulk pork sausage"}, {"text": "1 egg"}, {"text": "2 tablespoons brown sugar"}, {"text": "2 garlic cloves, minced"}, {"text": "1/3 cup dry bread crumbs"}] Instructions: Cut squash in half lengthwise; remove seeds. Sprinkle with salt and pepper. In a large bowl, combine the sausage, egg, brown sugar, garlic and bread crumbs. Spoon into squash halves; place in a small shallow baking dish. Bake, uncovered, at 350&deg; for 1-1/2 hours or until a thermometer inserted in the stuffing reaches 165&deg;.

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Recipe: Arroz Con Pollo Description: Adapted from Rachael Ray's Cooking Channel Show, &quot;Rachel's Week In A Day&quot;. My family really liked this. Next time, I'm going to try using chicken breasts in place of the leg quarters. Ingredients: [{"text": "4 pieces chicken thighs, bone-in, skin on"}, {"text": "4 chicken drumsticks, bone-in, skin on"}, {"text": "2 teaspoons adobo seasoning (or salt, pepper, & paprika)"}, {"text": "2 tablespoons olive oil"}, {"text": "1 tablespoon butter"}, {"text": "1/2 cup whole-grain thin spaghetti (or vermicelli pasta, broken into 2-inch pieces)"}, {"text": "2 cups chicken stock"}, {"text": "1 large onion, chopped"}, {"text": "3 celery ribs, chopped"}, {"text": "2 bell peppers, chopped"}, {"text": "2 chili peppers, seeded and finely chopped (I used jalapenos)"}, {"text": "4 garlic cloves, minced"}, {"text": "1 bay leaf"}, {"text": "1 cup short grain brown rice (or use white long-grain rice and reduce simmering time to 20 mins)"}] Instructions: Season the chicken liberally with Adobo seasoning (or salt, pepper, and paprika), Add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve. Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil. Add the onion, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the rice. Stir in the pasta and chicken stock. Add the chicken and cover the pot, cook 50-55 minutes, until rice is tender. Serve. According to the original recipe, you can also cool this completely and store for make-ahead meal. (Although I haven't tried this, so I don't know if it turns out well, nor do I know how long to allow for reheating). When ready to serve, preheat your oven to 375 degrees F. Add 1/2 cup stock or water, sprinkled around the pan. Heat the dish in the oven until heated through. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.

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Recipe: Best Chicken Salad Description: Our best chicken salad recipe combines tender poached chicken breast with celery, red onion, mayo, Greek yogurt, and tons of fresh herbs. Ingredients: [{"text": "2 lb. boneless, skinless chicken breasts (3 to 4)"}, {"text": "6 c. low-sodium chicken broth or water"}, {"text": "2 tbsp. seasoned salt (such as Lawry\u2019s) or kosher salt, divided"}, {"text": "1/3 c. full-fat Greek yogurt"}, {"text": "1/3 c. mayonnaise"}, {"text": "2 tbsp. chopped fresh parsley"}, {"text": "1 tbsp. plus 1 1/2 tsp. chopped fresh dill"}, {"text": "1 tbsp. grainy or smooth Dijon mustard"}, {"text": "1/2 tsp. finely grated lemon zest"}, {"text": "2 tbsp. fresh lemon juice"}, {"text": "2 stalks celery, chopped"}, {"text": "1 small red onion, chopped"}, {"text": "1/4 c. chopped dill pickles (about 2 spears)"}, {"text": "3/4 tsp. freshly ground black pepper"}] Instructions: In a large pot over medium-high heat, combine chicken, broth, and 1 tablespoon plus 1 1/2 teaspoons seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.&nbsp; Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth. Cut chicken into 1/4" cubes and add to yogurt mixture, tossing to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 teaspoons salt and mix until well combined.&nbsp; &nbsp;

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Recipe: Oven-fried Zucchini Sticks Description: We need to start cooking some of those zucchini, right? Pick them when they are just about 4 inches. You know they grow fast so be quick and vigilant. This is really good! Even the kids will love them! Ingredients: [{"text": "3 med - or a bunch small zucchini"}, {"text": "1/4 tsp - garlic powder"}, {"text": "2 tbs - parmesan cheese"}, {"text": "1/2 cup - italian bread crumbs"}, {"text": "1 - egg"}, {"text": "1/4 cup - milk"}] Instructions: Spray cookie sheet with oil. Preheat oven to 450. Put 1/2 cup bread crumbs, garlic powder, and cheese in a plastic food storage bag and shake well to combine. Cut each zucchini lengthwise, cut each piece in half horizontally. Beat egg and milk in shallow bowl. Dip each zucchini stick and drop it into the bag of bread crumbs. Shake until well coated. Place onto cookie sheet. Repeat for each zucchini stick. Bake for 10-15 minutes. Serve with ranch dressing or warm spaghetti sauce.

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Recipe: Root Beer Float Pie Description: None Ingredients: [{"text": "18 full graham crackers"}, {"text": "1/2 cup (1 stick) salted butter, melted"}, {"text": "2 cups cold heavy cream"}, {"text": "2/3 cup confectioners' sugar"}, {"text": "1 cup root beer, chilled"}, {"text": "1/4 cup whole milk"}, {"text": "One 3.4-ounce package instant vanilla pudding mix"}, {"text": "2 teaspoons root beer extract"}, {"text": "7 maraschino cherries, stems on"}] Instructions: For the crust: Preheat the oven to 350 degrees F. Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed. Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes. For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form. Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream. Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!

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Recipe: Linguini With Spicy Meatball Sauce Description: Lightly spice your pasta sauce with cinnamon and cloves - it adds a great dimension to this all-time comfort food great. To make a pasta bake, stir the meatball sauce with cooked penne pasta, tip into an ovenproof dish, then top with mozzarella and cook in the oven until bubbling and golden. Recipe from olive magazine, November 2012 Ingredients: [{"text": "1 lb ground beef"}, {"text": "1 red onion, grated"}, {"text": "1 small bunch basil, chopped"}, {"text": "2 ounces parmesan cheese, finely grated"}, {"text": "2 ounces breadcrumbs"}, {"text": "1 pinch chili flakes"}, {"text": "1 garlic clove, sliced"}, {"text": "14 ounces chopped tomatoes"}, {"text": "3 cloves"}, {"text": "1 cinnamon stick"}, {"text": "2 teaspoons sugar, of any kind"}, {"text": "6 1/2 ounces linguine, cooked to serve"}, {"text": "1 tablespoon olive oil"}, {"text": "salt and pepper"}] Instructions: Put the beef in a bowl with 1/2 the onion, 1/2 the basil, the parmesan, breadcrumbs and a pinch of chili flakes. Season well with salt and pepper then mix everything together and shape into small meatballs using clean hands. Heat a tbsp olive oil in a large pan and cook the meatballs until browned all over. Scoop out then add another tbsp oil and cook the garlic for 2 minutes. Add the tomatoes, cloves, cinnamon and another pinch of chili. Stir in the sugar then simmer for 10 minutes. Add salt and pepper to taste. Add back the meatballs and simmer for another 10-15 minutes. Scoop out the cloves and serve with the linguini, the rest of the basil and extra parmesan if you like.

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Recipe: Maryland Fried Chicken With Milk Gravy Description: Make and share this Maryland Fried Chicken With Milk Gravy recipe from Food.com. Ingredients: [{"text": "2 slices bacon"}, {"text": "shortening (for frying)"}, {"text": "2/3 cup flour"}, {"text": "3/4 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 broiler-fryer chicken, cut-up"}, {"text": "1 1/2 cups half and half milk"}] Instructions: Fry bacon in large skillet until crips; drain on paper towels. Reserve fat. Add enough oil to bacon drippings to make 1 inch fat in skillet. Combine 1/2 cup flour, salt and pepper in a plastic storage bag; shake to combine. Add chicken pieces to bag; coat well. Shake off excess. Heat fat until hot but not smoking; add chicken pieces. Brown on all sides. Reduce heat; cover and cook over low heat, turning once, for about 20 to 25 minutes or until fork tender. Remove chicken and keep warm. Remove all except 3 tablespoons fat from skillet; stir in remaining flour. Cook over medium heat until bubbly. Gradually pour in half and half, stirring constantly. Cook until mixture is smooth and thick. Adjust seasonings. To serve, pour gravy over chicken and garnish with bacon strips.

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Recipe: Pre WW2 Double Vanilla Cresent Cookies Description: An beautiful old recipe featuring almonds and vanilla. A fine crisp cookie often served at weddings and galas prior to WW2. These make a delightful gift and aren't overly sweet. Vanilla sugar can be purchased in sachets OR used vanilla pods can be immersed in fine white sugar for up to a week. Ingredients: [{"text": "- 1 1/3 cup blanched almonds"}, {"text": "- 4 1/2 cups sifted cake flour"}, {"text": "- 2 cups butter"}, {"text": "- 1 tablespoon vanilla extract"}, {"text": "- 1/2 cup vanilla sugar"}] Instructions: Using a blender, combine the almonds, flour, butter and vanilla. It should form a light ball of dough. Roll up in cling wrap and pop in the fridge for a minimum of 30 minutes and up to over night. Pre-heat your oven to 180oC (350oF) and cover your baking sheets with baking paper. Remove the dough from the fridge. Cut walnut sized balls of dough and shape them into little crescents (about 5 cm/2 inches long). Roll each crescent in the vanilla sugar and bake on the tray in the prepared oven for 12 - 14 minutes.

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Recipe: Cheese Beer Bread with Onion and Garlic Description: Moist and yummy. I used Bud light you can use any kind of beer but the taste will change a bit. Ingredients: [{"text": "3 cup(s) flour"}, {"text": "6 teaspoon(s) baking powder"}, {"text": "2 teaspoon(s) salt"}, {"text": "1/4 cup(s) brown sugar"}, {"text": "3 tablespoon(s) dry minced onion"}, {"text": "1 tablespoon(s) garlic powder"}, {"text": "1 1/2 cup(s) sharp cheddar cheese"}, {"text": "1 can(s) 12 oz. beer"}, {"text": "1/2 cup(s) melted butter"}] Instructions: Mix all ingredients together except melted butter. Place in greased baking pan. Pour melted butter over top. Bake at 375 degrees for 50 to 60 minutes

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Recipe: Sausage Potato Soup Description: This Creamy Sausage Potato Soup is made with hot or sweet Italian sausage with potatoes and vegetables. it&#039;s an easy soup recipe for the stove top or the Crock Pot! Ingredients: [{"text": "1 teaspoon dried basil"}, {"text": "\u00bd teaspoon dried parsley"}, {"text": "\u00bd teaspoon dried oregano"}, {"text": "\u00bd teaspoon mustard powder"}, {"text": "\u00bc teaspoon pepper"}, {"text": "1 lb. ground Italian sausage (hot or mild)"}, {"text": "2 tablespoons butter"}, {"text": "1 yellow onion (diced)"}, {"text": "\u00bd cup diced carrots"}, {"text": "2 ribs celery (diced)"}, {"text": "3 cloves garlic (minced)"}, {"text": "3 tablespoons flour"}, {"text": "1 teaspoon soy Sauce"}, {"text": "1 teaspoon hot sauce"}, {"text": "5 cups chicken broth"}, {"text": "1 cup heavy cream"}, {"text": "1 \u00bc lbs. red potatoes (about 6 small potatoes)"}, {"text": "2 cups shredded cheddar cheese (optional)"}, {"text": "Red pepper flakes"}, {"text": "Fresh Parsley"}] Instructions: None

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Recipe: Vegetarian Bobotie Description: This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could. Ingredients: [{"text": "250 g lentils"}, {"text": "1 large onion, diced"}, {"text": "1 large fresh tomato, diced"}, {"text": "2 teaspoons curry powder"}, {"text": "1 teaspoon turmeric"}, {"text": "salt and pepper"}, {"text": "4 tablespoons chutney"}, {"text": "1 large handful raisins"}, {"text": "40 g sliced almonds"}, {"text": "3 eggs"}, {"text": "100 -150 ml milk (not entirely sure about the amount as I do it by feel, your topping should have a very pale yellow c)"}, {"text": "2 bay leaves (I tear mine up a bit, but some people put them in whole, up to you)"}] Instructions: Rinse lentils until water runs clear. Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time). Drain lentils. Preheat oven to 150C. Saute onion and tomato. Add curry, tumeric, salt and pepper. Cook for 1-2 minutes. Add raisins, almonds, chutney, onion and tomato to lentils. Mix and place in baking dish. Shake up topping ingredients and pour over lentils. Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle) Please note:. I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth. Also, adding a bit more diced onion will add more texture to the lentils.

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Recipe: Cucumber, String/ Green Bean and Olive Salad Description: Make and share this Cucumber, String/ Green Bean and Olive Salad recipe from Food.com. Ingredients: [{"text": "kosher salt"}, {"text": "1/2 lb string bean"}, {"text": "2 cucumbers (1 1/4 pounds)"}, {"text": "1/4 lb oil-cured black olive, pitted, torn in half"}, {"text": "1/4 cup fresh flat leaf parsley"}, {"text": "1 teaspoon Dijon mustard"}, {"text": "1 tablespoon red wine vinegar"}, {"text": "fresh ground pepper"}, {"text": "2 tablespoons extra virgin olive oil"}, {"text": "bowl ice water (for greenbeans)"}] Instructions: Boil string beans in salted water 3-4 minutes or until just tender. Bring a pot of water to a boil. Cool in bowl of ice water. Drain, and cut in half lengthwise. Peel cucumbers, cut in half and remove seeds. Cut into &frac12;-inch-thick slices on the diagonal. Combine cucumbers, string beans, olives, and parsley leaves in a medium bowl. In a small bowl whisk together mustard, red-wine vinegar, and salt and pepper. Slowly add olive oil, whisking constantly until well combined. Toss everything together before serving.

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Recipe: Shahi Tukre With Peaches and Melba Description: These are YUMMILICIOUS and SINFULLY DELICIOUS! Since this is my 1500th recipe, I wanted it to be something REALLY GOOD! I do hope you will enjoy this awesome dessert and think of me while you do so! This recipe comes from the Foodcourt column, Weekend. Ingredients: [{"text": "4 peach halves in syrup, canned"}, {"text": "4 slices bread"}, {"text": "3/4 cup milk (I use Virtually fat-free to make it guilt-free)"}, {"text": "3/4 tablespoon cornflour (mixed in 3-4 tbsps. of milk)"}, {"text": "1/4 cup Nestle sweetened condensed milk"}, {"text": "ghee or oil, to fry"}, {"text": "4 fresh mint leaves, washed,for garnishing"}, {"text": "225 g raspberry jam or 225 g strawberry jam"}, {"text": "1/2 cup water"}, {"text": "1/2 cup sugar"}, {"text": "1/2 cup water"}] Instructions: Boil together the sugar and water to obtain a syrup consistency. Keep aside. Mix the condensed milk and the milk. Boil well, stirring continuously. When it comes to a boil, add the cornflour paste and keep stirring till it thickens. Remove from flame and keep aside. Cut the bread into rounds. Deep fry in hot ghee or oil until golden in colour. As soon as you remove the bread rounds from the hot ghee or oil, dip them into the sugar syrup for a minute. Remove into the serving dish. Spread 1 tbsp. of the condensed milk mixture on each bread round. Turn the peach-half upside down. Place it onto the bread round. Chill. Prepare the Melba sauce by boiling together the raspberry or strawberry jam with 1/2 cup of water and straining it after that. Just before serving, pour 1-2 tbsps. of the melba sauce over each peach. Garnish with a mint leaf and serve chilled.

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Recipe: Spicy Spanish rice stuffed peppers Description: "Some like it hot" .. these stuffed peppers are bit hot/mild depending on how much jalapenos you use. These are a tasty change up from the ordinary stuffed pepper. Ingredients: [{"text": "- 8 - 10 peppers (depending on size) tops removed, rinsed and cored .. ( you can use green, yellow or red peppers)"}, {"text": "- 1 1/2 pound ground beef"}, {"text": "- 1/2 pound ground pork"}, {"text": "- 1 1/2 cups precooked liptons spanish rice*"}, {"text": "- 1 pkg liptons dry onion soup mix"}, {"text": "- 1 large egg"}, {"text": "- 1-3 small jalapeno peppers diced small ( you decide how many for how hot tasting you want it)"}, {"text": "- 1 15oz can diced italian tomatoes ( in seperate med. pot cook to near boiling with tomato sauce set aside)"}, {"text": "- 1 lrg can tomato sauce(cooked with tomatoes holding back 1/4 cup )"}, {"text": "- salt / pepper to taste"}, {"text": "- 8 oz bag shredded taco or colby jack cheese for topping of peppers"}] Instructions: In large bowl mix together ground beef and pork until blended. Add dry onion soup mix, egg , diced jalapeno peppers, 1/4 cup tomato sauce, precooked rice, salt/pepper (to taste) ... mix together all ingredients With knife poke a couple holes in bottom of each pepper to allow grease to run out. Fill each pepper to top with meat mixture. In preheated 325 degree oven place stuffed peppers in roaster / baking dish sprayed lightly with non stick cooking spray with about 1/3 cup of water. Bake for approx 25 minutes or until meat begins to brown ..remove from oven and with baster remove any excess grease from pan then generously spoon over each pepper with tomato mixture .. pour remaining tomato mixture around peppers... return to oven for additional 20-25 minutes .. remove from oven and spoon cheese (of your choice) over each pepper and return to oven for addtional 5-7 minutes until cheese is melted. * any remaining rice left over can be scattered about roasting pan over the tomato mixture. Suggestion: Serve with mashed potatoes and vegetable of your choice. Note: leftover peppers and sauce can be frozen

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Recipe: Beef Stew a la Blanco Description: This recipe is my daughter's mother in law's and I just needed to share, as I have been cooking for over 30 years and never thought to make Beef Stew with Spaghetti sauce...IT WORKS beautifully. Ingredients: [{"text": "2 pound(s) beef stew meat"}, {"text": "1/2 - onion,diced"}, {"text": "1/2 - green pepper, diced"}, {"text": "3 - garlic cloves, smashed"}, {"text": "2 - bay leaves"}, {"text": "2 - beef bouillon, cubes"}, {"text": "1 cup(s) wine,white or red"}, {"text": "1 large jar,spaghetti sauce, meat flavored"}, {"text": "1 bunch(es) small potatoes"}, {"text": "1 bunch(es) carrots, baby"}, {"text": "2 tablespoon(s) olive oil"}] Instructions: In a large Pot, saute onions, peppers and garlic in olive oil. add in the spaghetti sauce, wine, bay leaves. add in the meat cubes...cover and cook on low-med 1 hour, add in potatoes and carrots...simmer another hour. NO knife needed...enjoy

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Recipe: Fudge-Topped Brownies Description: If you love brownies <i>and</i> fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gathering—or just when you want to treat yourself to the ultimate chocolate dessert. —Judy Olson, Whitecourt, Alberta Ingredients: [{"text": "1 cup butter, cubed"}, {"text": "4 ounces unsweetened chocolate, chopped"}, {"text": "2 cups sugar"}, {"text": "2 teaspoons vanilla extract"}, {"text": "4 large eggs, room temperature"}, {"text": "1-1/2 cups all-purpose flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup chopped walnuts"}, {"text": "TOPPING:"}, {"text": "4-1/2 cups sugar"}, {"text": "1 can (12 ounces) evaporated milk"}, {"text": "1/2 cup butter, cubed"}, {"text": "1 package (12 ounces) semisweet chocolate chips"}, {"text": "1 package (11-1/2 ounces) milk chocolate chips"}, {"text": "1 jar (7 ounces) marshmallow creme"}, {"text": "2 teaspoons vanilla extract"}, {"text": "2 cups chopped walnuts"}] Instructions: In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 13x9-in. baking pan. Bake at 350&deg; until top springs back when lightly touched, 25-30 minutes. Cool on a wire rack while preparing topping. Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.

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Recipe: Old Fashioned Apple Cider Jelly Pie Description: None Ingredients: [{"text": "8 sheets phyllo dough"}, {"text": "14 tablespoons butter, melted"}, {"text": "3/4 cup chopped walnuts"}, {"text": "2/3 cup maple sugar or firmly packed light or dark brown sugar"}, {"text": "1 1/4 cups pure maple syrup"}, {"text": "1 cup apple cider jelly or apple jelly"}, {"text": "6 eggs, slightly beaten"}] Instructions: Preheat oven to 350 degrees. Butter 9-inch pie plate. Lay 1 sheet phyllo dough on clean surface. Place slightly damp kitchen towel over remaining dough to keep from drying out. With pastry brush, lightly brush with melted butter. Lay another sheet phyllo on top of buttered sheet, lightly butter. Repeat until all 8 layers are buttered, using 6 tablespoons of the butter. Place phyllo dough into the prepared pan, pressing it along bottom and sides. Trim the edges. Sprinkle walnuts over bottom of crust. In medium bowl beat together maple sugar, maple syrup, jelly, remaining 8 tablespoons butter, and eggs. Pour egg mixture over walnuts. Bake 40 to 45 minutes, or until filling is set. Serve chilled.

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Recipe: Roasted Garlic/Rosemary Crispy Potatoes Description: A perfect easy side to any meal. Ingredients: [{"text": "1 pound(s) small creamer potatoes"}, {"text": "5 clove(s) roasted garlic"}, {"text": "1 tablespoon(s) butter"}, {"text": "1 tablespoon(s) olive oil"}, {"text": "teaspoon(s) rosemary"}, {"text": "salt/pepper"}] Instructions: in a small piece of aluminum foil, place the garlic cloves and seal, roast about 20 mins, till soft cut potatoes in half, boil till fork tender in a saute pan, put butter and olive oil, toss in well drained potatoes on medium high get crispy on all sides, mash the garlic in and add chopped rosemary, salt and pepper to taste.

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Recipe: Lamb, Olive and Caramelised Onion Tagine Description: Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas. Ingredients: [{"text": "2 1/4 pounds diced leg of lamb"}, {"text": "1 head garlic, separated into cloves"}, {"text": "12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups"}, {"text": "1/2 cup caramelized onions from a jar"}, {"text": "4 tablespoons capers"}, {"text": "2 teaspoons ground cumin"}, {"text": "2 teaspoons ground ginger"}, {"text": "1 bottle red wine"}] Instructions: Preheat the oven to 150C/300 degrees F. Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir. Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.

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Recipe: Creamy Brussels Sprouts Casserole Description: We love to find flavorful ways to put a variety of veggies on the dinner table. Ingredients: [{"text": "6 medium bacon strips"}, {"text": "1/2 small yellow onion, finely chopped"}, {"text": "1 large garlic clove, minced"}, {"text": "1 pound Brussels sprouts, shredded"}, {"text": "3/4 cup heavy cream"}, {"text": "3/4 cup plus 1 tablespoon Parmesan cheese, grated and divided"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1/4 teaspoon ground pepper"}, {"text": "1/3 cup breadcrumbs"}, {"text": "1/2 teaspoon dried basil"}, {"text": "1/2 teaspoon dried thyme"}, {"text": "1 1/2 tablespoons unsalted butter, melted"}] Instructions: Preheat oven to 375°F. Spray 9-by-9-inch baking dish with cooking spray or prepare everything in 8-inch ovenproof skillet. Cook bacon in skillet over medium heat until crisp. Transfer to plate and set aside. Sauté onion and garlic in bacon renderings 1 to 2 minutes, until softened. Add Brussels sprouts. Sauté 3 to 5 minutes, until tender crisp. Crumble bacon and return to pan. Transfer mixture to prepared baking dish or set ovenproof skillet aside. Whisk together heavy cream, 1/2 cup Parmesan cheese, salt and pepper in small bowl. Combine breadcrumbs, remaining 1/4 cup plus 1 tablespoon of Parmesan, basil, thyme and butter in separate bowl. Pour cream mixture over Brussels sprouts and mix gently to coat. Sprinkle with buttered breadcrumbs. Bake in preheated oven, 15 to 20 minutes, until sauce is thick and bubbly. Turn oven to broil. Cook 2 to 3 minutes to brown breadcrumbs. Allow casserole to cool 5 minutes before serving.

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Recipe: Puff Pastries with Raspberries and Orange Sabayon Description: None Ingredients: [{"text": "1 sheet frozen puff pastry (about 12 ounces), thawed"}, {"text": "Nonstick cooking spray"}, {"text": "1/4 cup heavy cream"}, {"text": "3 tablespoons sugar"}, {"text": "8 egg yolks"}, {"text": "1 tablespoon orange juice"}, {"text": "1 teaspoon lemon juice"}, {"text": "1/2 teaspoon orange zest"}, {"text": "1/4 teaspoon lemon zest"}, {"text": "2 tablespoons orange liqueur, such as Grand Marnier"}, {"text": "2 cups fresh raspberries"}, {"text": "1/4 cup orange blossom honey"}, {"text": "2 tablespoons confectioners' sugar"}] Instructions: For the puff pastry squares: Preheat the oven to 400 degrees F. Carefully unfold the puff pastry and cut out twelve 3-by-3-inch squares. Line a half sheet tray with a nonstick silicon mat or spray with nonstick spray. Spread the squares out evenly on the half sheet tray, and lightly brush with the cream. Bake in the oven until golden and puffy, 10 to 15 minutes. Transfer the puffs to a wire rack to cool. For the orange sabayon: Combine the sugar and egg yolks in a large metal mixing bowl. Set the bowl over a pot of simmering water (to create a double-boiler) and whisk until the yolks become pale yellow in color. Continue to whisk over low to medium heat until the mixture begins to thicken, about 10 minutes. Add the juices and zests and continue to whisk so the sauce thickens back up again. Add the liqueur and whisk until incorporated and the sabayon is light, fluffy and has good volume, 2 minutes longer. Assemble the raspberries and puff pastry together on a plate (if serving individual plates, allow 2 puffs per plate). Drizzle with the honey and pour the sabayon over and around the raspberries and puff pastry squares. Dust with the confectioners' sugar.

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Recipe: Eggplant, Lemon and Pepper Salad Description: The mint and lemon really give this a fresh, lively flavor. This will keep in the fridge for a few hours but bring to room temperature before serving. Ingredients: [{"text": "2 eggplants, diced"}, {"text": "1 red onion, chopped"}, {"text": "6 garlic cloves, kept whole"}, {"text": "2 red peppers, deseeded and chopped"}, {"text": "4 tablespoons olive oil"}, {"text": "4 tomatoes, chopped"}, {"text": "1 lemon, zest and juice"}, {"text": "4 tablespoons mint, chopped"}, {"text": "4 ounces black olives"}, {"text": "salt and pepper"}] Instructions: Heat the oven to 425&deg;F. Toss the eggplants, onion, garlic and peppers togeter with the oil and roast for 30 mins until the vegetables are tender. Tip into a bowl. This can be done a day ahead. Add the tomatoes, lemon juice and zest and some seasoning. Stir in the mint and the olives. Serve at room temperature.

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Recipe: Fresh Tomato Sauce Recipe Description: This is sooo simple and easy. It freezes great. It was even better than the long cooking tomato sauce. Ingredients: [{"text": "1 small yellow onion, chopped"}, {"text": "3 garlic cloves, minced"}, {"text": "4 -5 medium- large farm fresh tomatoes, chopped"}, {"text": "2 tablespoons extra-virgin olive oil"}, {"text": "kosher and fresh ground black pepper"}] Instructions: Fresh Tomato Sauce: in a medium sauce pot over medium heat, add olive oil, onion and garlic. Cook until fragrant. Add the fresh tomatoes, simmer for 20 minutes, until the flesh breaks down. season with salt and pepper to taste. Remove from heat.

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Recipe: Teriyaki Burgers Description: A quick grill recipe that my family likes. I have used ground beef and ground turkey and like them both. Ingredients: [{"text": "1 (8 ounce) can water chestnuts, drained and finely chopped"}, {"text": "1/3 cup teriyaki sauce"}, {"text": "2 cloves garlic, minced"}, {"text": "3 -4 green onions, chopped"}, {"text": "salt and pepper"}, {"text": "1 1/2 lbs ground beef or 1 1/2 lbs ground turkey"}, {"text": "6 hamburger buns"}, {"text": "tomatoes, slices"}, {"text": "lettuce leaf"}] Instructions: Add the first four ingredients to a large bowl; stir to mix. Add the ground beef and mix together. Shape into 6 patties. Grill for 6-10 minutes on each side until no longer pink or until desired doneness. Serve on buns with tomato and lettuce. Note: I spread the buns with spicy mustard for extra tanginess.

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Recipe: Asian Baked Fried Chicken Thighs Description: Make and share this Asian Baked Fried Chicken Thighs recipe from Food.com. Ingredients: [{"text": "12 chicken thighs"}, {"text": "1/4 cup sake"}, {"text": "1/4 cup soy sauce"}, {"text": "1/4 cup peanut oil"}, {"text": "2 teaspoons fresh ginger, grated"}, {"text": "4 garlic cloves, minced"}, {"text": "8 stalks scallions, sliced thin"}, {"text": "16 ounces panko breadcrumbs"}, {"text": "1 tablespoon salt"}, {"text": "1/2 teaspoon fresh ground black pepper"}, {"text": "1/4 cup hoisin sauce"}, {"text": "2 tablespoons Thai sweet chili sauce"}, {"text": "2 tablespoons rice vinegar"}, {"text": "2 tablespoons soy sauce"}, {"text": "1/4 cup roasted peanuts, crushed"}] Instructions: Rinse the chicken and pat dry with paper towels. Combine in a plastic bag: sake, soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken, cover, and refrigerate for at least 2 hours. Preheat oven to 375&deg;. Spray a half baking pan with nonstick spray. Place panko bread crumbs in a large bowl, season with salt and pepper, and stir well to combine. Take chicken pieces from bag and roll and press them in the seasoned panko. Place the breaded chicken on the baking pan dish in a single layer. Bake for 30 minutes, turn the pieces over, and bake for 30 minute more or until cooked through. While chicken is baking, make the sauce: Whisk hoisin, chili sauce, vinegar, and 2 tablespoons soy sauce together. Place chicken in a single layer on a platter or on individual plates and drizzle with sauce and scatter over the crushed peanuts and remaining scallions.

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Recipe: Cheesy Zucchini Bake Description: Make and share this Cheesy Zucchini Bake recipe from Food.com. Ingredients: [{"text": "5 -7 average zucchini"}, {"text": "1 cup whole milk or 1 cup 1% low-fat milk"}, {"text": "1 egg"}, {"text": "1/4 cup fat free egg substitute"}, {"text": "1/2 cup flour"}, {"text": "4 ounces grated reduced-fat monterey jack cheese"}, {"text": "4 ounces grated reduced-fat sharp cheddar cheese"}, {"text": "1 1/2 teaspoons Italian herb seasoning"}, {"text": "fresh ground pepper"}, {"text": "16 ounces tomato sauce (no salt added if available)"}, {"text": "1/4 cup grated parmesan cheese (optional)"}] Instructions: Spray a 9x13&#x94; pan with Pam. Cut zucchini into 1/2" thick pieces. Cover bottom of pan with one layer of zucchini slices. Beat milk with eggs and flour in mixer until smooth. Sprinkle zucchini evenly with grated cheese. Pour milk mixture over cheese. Sprinkle Italian seasoning and a desired quantity of freshly ground pepper over the top. Drizzle tomato sauce evenly over the top. Sprinkle with Parmesan cheese if desired. Bake at 350 for 40-50 minutes or until done in center.

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Recipe: Chocolate Peanut Butter Marble Cake Description: This is a cake recipe that I found on allrecipes.com and thought it was worth sharing. I made it a few weeks ago for my cousins birthday and decorated it as Spongebob Squarepants! It was awesome! Everyone loved it and polished the whole thing off. If you love Reese's, or anything peanutty/chocolattely you will LOVE this cake Ingredients: [{"text": "1/4 cup unsweetened cocoa powder"}, {"text": "2 tablespoons confectioners' sugar"}, {"text": "2 tablespoons butter, softened"}, {"text": "2 tablespoons hot water"}, {"text": "1 cup peanut butter chips"}, {"text": "1 tablespoon shortening"}, {"text": "1 (18 1/4 ounce) package white cake mix"}, {"text": "1/2 cup packed brown sugar"}, {"text": "1 1/4 cups water"}, {"text": "3 eggs"}] Instructions: Preheat oven to 350 degrees F (175 degrees C). Spray a 9X13X2 in pan with cooking spray and dust with flour. Set aside. In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside. In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred. In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well. Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect. Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.

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Recipe: Killer Sangria Description: Make and share this Killer Sangria recipe from Food.com. Ingredients: [{"text": "6 cups water"}, {"text": "4 lemon zinger tea bags"}, {"text": "2 tablespoons sugar (or to taste)"}, {"text": "2 cups dry red wine"}, {"text": "1 green apple, cored and thinly sliced lengthwise"}, {"text": "1 orange, thinly sliced"}, {"text": "1 lemon, thinly sliced"}, {"text": "1 lime, thinly sliced"}] Instructions: Bring water to boil in medium saucepan. Remove from heat. Add tea bags; steep 2-3 minutes. Remove tea bags; pour tea into pitcher. Add sugar to taste and stir until sugar dissolves. Cool. (Can be made 1 day ahead. Cover and refrigerate.) Mix fruit in bowl. Add wine. Fill glasses with ice cubes and serve.

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Recipe: Spinach-Cheese Bread Rolls Description: Prepare your favorite recipe for a 1 pound white bread dough for this, make in your bread machine or on a stand mixer, or if you are one of those people that do not have experience in dough-making just go and purchase a loaf of frozen store-bought bread dough and thaw according to package directions....no shaping for these rolls, the dough is stuffed, rolled, sliced like sweet roll dough and baked in muffin tins. The dough for this recipe must have had it's first rise and punched down. Prep time does not include preparing the dough. Mozzarella or provolone cheese can be subbed for the Monterey Jack. Ingredients: [{"text": "1 lb prepared white bread dough"}, {"text": "1 (10 ounce) package frozen chopped spinach (thawed and completely hand-squeezed dry)"}, {"text": "3/4 cup feta cheese, crumbled"}, {"text": "1 cup monterey jack cheese, lightly packed"}, {"text": "5 green onions, finely chopped"}, {"text": "1/2 teaspoon dill weed (if you are a dill lover then use 1/2 teaspoon more)"}, {"text": "1/2 teaspoon garlic powder (do not use fresh garlic for this as it will be too overpowering!)"}, {"text": "1/2 teaspoon black pepper"}] Instructions: Spray 15 muffin tins with nonstick cooking spray. Roll out prepared dough on a very lightly floured surface into a 15x9-inch rectangle (if the dough is difficult to handle, cover with a clean towel and let rest for 5-8 minutes). Position your dough so the long edge runs parallel to the edge of your work surface. In a bowl combine the spinach, both cheeses, green onions, dill weed, garlic powder and black pepper; combine well. Sprinkle the spinach mixture evenly over the dough to within 1-inch of the long edges. Starting at the long edge roll up tightly. Pinch the long seam closed with fingers. Using a serrated knife cut the rolls into 1-inch slices. Place each roll into a muffin cup. Cover with a clean tea towel, and let rise in a warm place for about 30-35 minutes, or until the rolls are slightly puffy. Set oven to 375 degrees. Bake for about 25 minutes or until golden brown. Delicious!

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Recipe: Strawberry Iced Tea Slushie Description: This blended frozen drink, made with nothing but real fruit and tea, is a naturally delicious summer treat. Ingredients: [{"text": "8 bag hibiscus tea (such as Red Zinger) or green tea"}, {"text": "1 lb. frozen strawberries"}, {"text": "2 c. ice cubes"}] Instructions: Bring 4 cups water to a boil in a medium saucepan. Remove from heat and add the tea bags. Let steep, stirring twice, for 4 minutes. Discard the tea bags and let the tea cool. In a blender, purée half the strawberries, 2 cups tea, and 1 cup ice until smooth. Transfer to 3 glasses and repeat with the remaining strawberries, tea, and ice.

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Recipe: Classic Potato Salad with Cornichons Description: A classic potato salad that's creamy, crunchy, and tangy all at once, this summery side dish will be a favorite at your next barbecue or picnic. Ingredients: [{"text": "3 1/2 lb. russet potatoes"}, {"text": "1 tbsp. salt"}, {"text": "3/4 tsp. salt"}, {"text": "12 cornichons"}, {"text": "3 tbsp. pickle juice"}, {"text": "2 stalk celery"}, {"text": "1 small yellow onion"}, {"text": "1 hard-boiled egg"}, {"text": "1/2 c. mayonnaise"}, {"text": "1/2 c. sour cream"}, {"text": "2 tbsp. Finely chopped fresh parsley"}, {"text": "2 tsp. dry mustard"}, {"text": "1 tsp. Freshly ground pepper"}] Instructions: In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with pickle juice. Let cool to room temperature, about 15 minutes. Add cornichons, celery, onion, and egg to potatoes. In a small bowl, stir together remaining ingredients, including 3/4 tea­spoon salt. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.

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Recipe: Baked Peanut Butter & Jelly Toast Description: This has always been my favorite way to eat peanut butter and jelly. It's toasted and hot and is just good with a ice cold glass of milk. Ingredients: [{"text": "- peanut butter"}, {"text": "- jelly"}, {"text": "- bread"}] Instructions: Toast Bread in the toaster. Put oven on broil Put peanut butter on toasted bread and then put in oven for about one minute Then put jelly on top and let it heat another minute or so until hot. Serve with a chilled glass of milk. Enjoy!

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Recipe: Truffle Brownies Description: A note from Epicurious: A thin ganache topping puts these brownies over the top. The key to perfectly moist, fudgy brownies is not to overcook them. As soon as the tester comes out with moist crumbs attached, remove the pan from the oven. &bull;Special equipment needed: 9 x 9 x 2-inch metal baking pan. Ingredients: [{"text": "nonstick vegetable cooking spray"}, {"text": "12 ounces bittersweet chocolate, chopped, divided (do not exceed 61% cacao)"}, {"text": "11 tablespoons unsalted butter, cut into 1-inch cubes (1 stick plus 3 tablespoons)"}, {"text": "1 1/4 cups sugar"}, {"text": "3 large eggs"}, {"text": "1 1/2 teaspoons vanilla extract"}, {"text": "1/4 teaspoon salt"}, {"text": "1 cup unbleached all-purpose flour"}, {"text": "1 cup walnuts, toasted, coarsely chopped"}, {"text": "3/4 cup heavy whipping cream"}] Instructions: Position rack in center of oven and preheat to 350&deg;F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes. Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature. Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

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Recipe: Wisconsin Diner Griddle Cakes Description: Made with strawberry yogurt and buttermilk, these are light and tender and very flavorful. Have also tried with vanilla yogurt, also delicious. From the Wisconsin Milk Marketing Board, changed to my tastes. In Wisconsin these would be served with butter and real maple syrup. Ingredients: [{"text": "1 cup flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1 tablespoon sugar"}, {"text": "1/8 teaspoon salt"}, {"text": "1 egg"}, {"text": "1/2 cup strawberry yogurt"}, {"text": "1 cup buttermilk"}, {"text": "2 tablespoons butter, melted"}, {"text": "2 tablespoons butter, for greasing griddle"}] Instructions: Combine first five dry ingredients. In another bowl whisk the egg, yogurt, buttermilk and melted butter. Add the dry ingredients, stirring just until combined. Heat griddle and 1 tablespoons butter over medium-low heat. Pour 1/4 cup batter onto griddle for each pancake. Cook 2 minutes, until golden (these won't bubble as much as regular pancakes so watch closely), flip and cook 2 minutes more, until the center springs back when pressed. Use additional 1 tablespoons butter to grease griddle for next batch, if necessary.

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Recipe: KOREAN CORN TEA (OKSUSU CHA) Description: Korean Corn Tea recipe is made with corn kernels that are roasted until almost charred, then boiled in water until it takes on the nutty flavor of the corn. Ingredients: [{"text": "3/4 cup dried corn kernels"}, {"text": "6 cups water"}, {"text": "Sugar (optional - I don\\'t use any)"}] Instructions: None

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Recipe: Rye&#39;s Sally Lunn Rolls Description: I have been into a “bread baking mood” lately, making all types of breads in just the last couple of weeks, ranging from no-knead rustic bread to pannettone, pandoro, cocas de patatas…and now these Rye&#39;s Sally Lunn rolls which are rolls served at a restaurant called “Rye” situated in Louisville, Kentucky. A customer happened to want the recipe and asked the Los Angeles Times to get it for them, and they kindly obliged (http://articles.latimes.com/2012/nov/10/food/la-fo-sos-sally-lunn-rolls-20121110). I made these rolls and they blew my mind. While I have some other roll recipes that are excellent, this one so far is my most favorite. To me, the texture and flavor is magically like a cross between a croissant and a regular roll. Although it does not have a lot of butter, the flavor is very buttery. It is extremely light and stays fresh and soft for a couple of days. I think 3 factors contributed to this. First, I made sure the dough passed the windowpane test (more on that in the instructions). Second, I was patient in letting the dough rise to double its size; and last, I used, as required, instant yeast, but one called Platinum Superior Instant yeast by Red Star. It apparently has a dough enhancer that makes the bread rise more and taste more professional. This being said though, I still think that using regular instant yeast will yield a great roll if you do number one and number two as explained above. Enjoy! Please note that the recipe is very slightly adapted by me in terms of ingredients but more heavily adapted/detailed in terms of instructions as I am specifying that the dough should pass the windowpane test. This helps maximize the airiness of the rolls. Ingredients: [{"text": "1/2 cup mashed potatoes at room temperature (just unseasoned potatoes, i.e. Yukon Gold potato, baked and peeled, then finely mashed)"}, {"text": "1 1/4 cups all purpose flour"}, {"text": "1 1/3 cups plus 1 tbsp bread flour"}, {"text": "1 1/4 teaspoons instant yeast (I recommend RedStar Platinum Instant Yeast)"}, {"text": "2 tablespoons plus 2 1/2 tsp sugar"}, {"text": "1/4 cup plus 2 1/2 tbsp unsalted butter, divided"}, {"text": "1/2 cup plus 31/2 tbsp milk, slightly warm"}, {"text": "1 egg and 2 egg yolks, divided"}, {"text": "1 3/4 teaspoons coarse sea salt, divided"}] Instructions: None

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Recipe: German Chocolate Fudge Pie Description: How to make German Chocolate Fudge Pie Ingredients: [{"text": "1 unbaked 9-inch pie crust"}, {"text": "1/2 cup butter (1 stick), melted"}, {"text": "1 cup sugar"}, {"text": "1 teaspoon vanilla"}, {"text": "2 eggs"}, {"text": "3/4 cup all-purpose flour"}, {"text": "1/3 cup cocoa"}, {"text": "1/2 cup semi-sweet chocolate chips"}, {"text": "1/2 cup chopped pecans"}, {"text": "1 (14 oz.) can sweetened condensed milk"}, {"text": "3 egg yolks, lightly beaten"}, {"text": "1/2 cup butter (1 stick)"}, {"text": "1 teaspoon vanilla"}, {"text": "1 1/2 cups sweetened flaked coconut"}, {"text": "3/4 cup chopped pecans"}, {"text": "Pinch of salt"}] Instructions: Preheat oven to 350 degrees. In a medium bowl combine melted butter, sugar, vanilla, and eggs until well blended. Stir in flour, and cocoa until smooth. Stir in chocolate chips and pecans. Pour the mixture into the prepared pie crust and spread evenly. Bake for 25-30 minutes or until the center no longer jiggles and an inserted toothpick comes out clean. Cool completely. Meanwhile, make the frosting by stirring together the condensed milk, egg yolks, and butter in a medium saucepan. Cook over medium-low heat, whisking constantly until thick and bubbly. Remove from the heat and stir in the vanilla, coconut, pecans and a pinch of salt. Cool completely before spreading over pie. If desired serve pie topped with chocolate fudge sauce and/or pecan halves for garnish.

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Recipe: Cranberry Nut Bread Description: This sweet quick bread is good enough to serve for dessert. It's best served warm with butter. Makes great gifts. Freezes well too. Ingredients: [{"text": "3 - eggs, beaten"}, {"text": "1 can(s) whole cranberry sauce"}, {"text": "1 box(es) yellow or spice cake mix"}, {"text": "1 cup(s) chopped nuts, optional"}] Instructions: Combine eggs and cranberry sauce. Stir in dry cake mix. (I like the yellow cake mix to get more of the cranberry flavor, but the spice cake mix is good too.) Beat 3 minutes on medium speed. Stir in nuts if used. Pour into two 8x4x4 greased loaf pans. Bake at 350° for 45 to 55 minutes or until the top springs back when lightly touched with your fingertips. Cool in the pans for 10 minutes. Turn out and finish cooling on racks. Store leftovers in the refrigerated wrapped in plastic wrap. May also be frozen.

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Recipe: Lamb Chops With Apricot and Herb Sauce Description: This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones. It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious. When I've served it, no one has in the least suspected that this is a low-fat recipe! I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim. Ingredients: [{"text": "4 boneless lamb steaks, boneless, trimmed of all visible fat"}, {"text": "1/2 teaspoon garlic salt"}, {"text": "1/2 teaspoon fresh ground black pepper"}, {"text": "4 ounces dried apricot halves"}, {"text": "14 fluid ounces low sodium chicken broth"}, {"text": "1/2 teaspoon balsamic vinegar"}, {"text": "1/2 teaspoon dried oregano"}, {"text": "1/2 teaspoon dried thyme"}, {"text": "1/4 teaspoon dried rosemary, crushed"}, {"text": "1/4 teaspoon salt (to taste)"}, {"text": "1/8 teaspoon ground nutmeg"}] Instructions: Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides. Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil. Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft. Reserve half of the apricots and set aside. Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce. Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through. Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy’s Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.

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Recipe: Cauliflower Cheese and Whisky - Old Scottish Recipe Description: Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients: [{"text": "1 medium cauliflower"}, {"text": "6 ounces mushrooms, finely chopped"}, {"text": "1/2 green pepper, finely chopped"}, {"text": "1 1/4 cups heavy cream"}, {"text": "4 ounces sharp cheddar cheese, shredded"}, {"text": "6 tablespoons Scotch whisky"}, {"text": "1 ounce fine oatmeal"}, {"text": "1 pinch nutmeg"}, {"text": "salt and pepper"}, {"text": "1/2 cup mixed nuts, chopped"}] Instructions: Remove the cauliflower stalks and cook the florets in hot water for five minutes. Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed inches Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has melted, remove from the heat and mix in the whisky and oatmeal. Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top. Bake in a pre-heated oven at 350F for 45 minutes. Serve immediately.

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