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Cranberry Pesto Swirled Pumpkin Bread

1/2 cups Roasted, Salted Pepitas. 1 cup Dried Cranberries. 1/2 teaspoons Orange Zest. 1 Tablespoon Orange Juice. 1/2 teaspoons Olive Oil. 1- 1/2 cup All-purpose Flour. 1/2 cups Brown Sugar. 1 teaspoon Baking Powder. 1/2 teaspoons Baking Soda. 1/2 teaspoons Salt. 18 teaspoons Cayenne. 1/4 teaspoons Allspice. 1- 1/2 teaspoon Cinnamon. 3/4 teaspoons Ginger. 1 cup Pumpkin Puree. 1/2 cups Butter, Softened. 1/4 cups Honey. 1 teaspoon Vanilla. 2 whole Eggs.

Preheat oven to 350 degrees F. Blend all pesto ingredients together in a food processor or blender. Set aside. For the bread, in a medium bowl, combine flour, sugar, baking powder, baking soda, salt, cayenne, allspice, cinnamon, and ginger. Set aside. In a mixer, blend together pumpkin, butter, honey, and vanilla on medium speed until smooth. Stir in eggs. Fold in dry ingredients. Spoon half of bread batter into a well greased loaf pan. Swirl in half of the pesto mixture. Repeat the process with the remaining batter and pesto and bake for 1 hour.

dried cranberries. orange zest. orange juice. olive oil. all - purpose flour. brown sugar. baking powder. baking soda. salt. cayenne. allspice. cinnamon. ginger. pumpkin puree. butter. honey. vanilla. eggs.

http://tastykitchen.com/recipes/breads/cranberry-pesto-swirled-pumpkin-bread/

Braised Lamb Shanks with Ginger and Five-Spice

12 dried shiitake mushrooms. 2 1/2 cups boiling water. 1 3-inch-long piece fresh ginger, peeled, thickly sliced. 3 garlic cloves, peeled. 3/4 cup coarsely chopped fresh cilantro. 4 1/2 tablespoons black bean garlic sauce*. 6 teaspoons peanut oil. 1 1/2 teaspoons Chinese five-spice powder**. 6 large lamb shanks (about 1 pound each), excess fat trimmed. 3/4 cup thinly sliced green onions. 3/4 cup dry Sherry. Steamed white rice.

Place mushrooms in bowl. Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours. Strain mixture, reserving 1 1/2 cups soaking liquid. Cut stems from mushrooms and discard; thinly slice caps. With food processor running, add ginger and garlic and finely chop. Add cilantro, black bean sauce, 2 teaspoons peanut oil, and five-spice powder. Process until paste forms, occasionally scraping down sides of work bowl. Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 tablespoon black bean-cilantro paste into slits and all over surface of each shank. (Mushrooms and lamb shanks can be prepared 6 hours ahead. Cover mushrooms, soaking liquid and shanks separately and chill.) Preheat oven to 325F. Cut six 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced mushroom caps in center of each foil square, dividing equally. Heat remaining 4 teaspoons peanut oil in heavy large skillet over medium-high heat. Working in batches, add lamb shanks and cook until brown on all sides, about 5 minutes per batch. Place 1 lamb shank atop green onions and mushrooms on each foil square. Pour reserved mushroom soaking liquid and Sherry into same skillet. Boil until liquid is reduced to 3/4 cup, scraping up any browned bits from bottom of skillet, about 10 minutes. Spoon 2 tablespoons reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out. Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet. Bake lamb shanks until very tender and meat almost falls off bones, about 2 hours. Open up foil packets; place each atop bowl of steamed rice, allowing diners to remove foil. Available at Asian markets and in the Asian foods section of supermarkets. ** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets. ** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.

dried shiitake mushrooms. boiling water. fresh ginger. garlic cloves. fresh cilantro. peanut oil. lamb shanks. green onions. dry sherry. white rice.

http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-ginger-and-five-spice-106210

Spanish-Style Grilled Cheese Sandwich

8 slice peasant bread or other artisan bread. 3 c. shredded Manchego cheese. 3 oz. thinly sliced Serrano ham or prosciutto. 1 tbsp. sherry vinegar. 1 tsp. smoked paprika. 3 tbsp. Mezzetta Extra Virgin Olive Oil. 1 tbsp. Mezzetta Crushed Garlic. 1 c. Mezzetta Roasted Red Pepper Strips. 1 c. Mezzetta Sun-Dried Tomatoes in Olive Oil. 3 tbsp. chopped flat-leaf parsley or cilantro.

For Topping: Whisk together vinegar, paprika, 1 tablespoon Mezzetta Extra Virgin Olive Oil, and Mezzetta Crushed Garlic in bowl. Add Mezzetta Roasted Red Pepper Strips, Mezzetta Sun-Dried Tomatoes, and parsley (or cilantro); tossing to coat. For Sandwiches: Sprinkle 4 slices of bread with half the cheese. Top with Smoky Paprika, Roasted Pepper, and Tomato Topping and ham. Apply the remaining cheese as another layer. Top with a second piece of bread and press together. Brush sandwiches with remaining Mezzetta Extra Virgin Olive Oil and heat in a panini press or skillet until lightly browned on both sides and cheese has melted. Serve hot.

peasant bread. manchego cheese. prosciutto. sherry wine vinegar. smoked paprika. extra virgin olive oil. garlic. sun - dried tomatoes packed in oil. cilantro.

http://www.delish.com/recipefinder/mezzetta-spanish-grilled-cheese-sandwich

Italian Pasta Supper

8 ounces rotini pasta. 1 lb sweet Italian sausage. 12 cup sweet onion, diced. 2 garlic cloves, minced. 1 (6 ounce) can black olives, sliced and drained. 1 (8 ounce) can sliced mushrooms, drained. 1 (26 ounce) jar spaghetti sauce. 1 teaspoon italian seasoning. 8 ounces ricotta cheese. 1 cup mozzarella cheese, shredded.

Cook pasta in boiling salted water for 6 minutes; drain and set aside. Meanwhile, in a dutch oven or large skillet, saute the Italian sausage over medium heat until browned. Remove from the skillet and reserve 1 T of the drippings. Saute the onion and garlic in reserved drippings until soft. Stir in drained olives and mushrooms. Return meat to the skillet. Turn heat to low. Stir in the jar of pasta sauce, the Italian seasoning, and the drained noodles. Add the ricotta cheese and stir until creamy. Spoon into a greased 3 quart baking dish. Bake, covered, at 350 degrees for 20 minutes. Uncover, sprinkle with mozzerella, and bake for 15 minutes more or until cheese is melted.

rotini pasta. sweet Italian sausage. sweet onions. garlic cloves. black olives. sliced mushrooms. spaghetti sauce. italian seasoning. ricotta cheese. mozzarella cheese.

http://www.food.com/recipe/italian-pasta-supper-299411

Family Favorite Potato Salad! (German Kartoffelsalat)

8 medium russet potatoes, scrubbed but not peeled. 12 cup white onion, finely chopped. 1 apple, chopped. 2 stalks celery & leaves, very thinly sliced. 4 dill pickles, chopped. 1 tablespoon sweet pickle relish, heaping. 2 teaspoons sugar. 1 tablespoon cider vinegar. 1 tablespoon pickle juice. 1 tablespoon extra virgin olive oil. 2 teaspoons yellow mustard (such as French's). 1 cup mayonnaise (such as Hellman's or Best Foods). 12 teaspoon kosher salt. 12 teaspoon ground black pepper. 2 tablespoons parsley, finely chopped, divided use. 5 hardboiled egg, divided use. fresh tomato, slices for garnish (or grape tomatoes or cherry tomatoes). fresh torn lettuce leaf, for garnish. paprika, for garnish.

In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 1 inch. Lower heat to a simmer, and cook about 25-30 minutes or until potatoes are tender when pierced with a fork, but still firm. (Cooking time will vary according to the size and freshness of the potatoes). Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on a very low flame for just a minute or two, being careful not to scorch them. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch. Peel and then slice the potatoes into one inch pieces. In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley. In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly. Add the potatoes and 3 chopped hardboiled eggs. Fold and stir gently to combine. Transfer to a wide and shallow serving dish. Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce. Sprinkle with remaining parsley and the paprika. Cover and keep refrigerated until serving time.

russet potatoes. white onions. apple. celery & leaves. dill pickles. sweet pickle relish. sugar. cider vinegar. pickle juice. extra virgin olive oil. yellow mustard. mayonnaise. kosher salt. ground black pepper. parsley. hardboiled egg. fresh tomatoes. lettuce leaves. paprika.

http://www.food.com/recipe/family-favorite-potato-salad-german-kartoffelsalat-309891

Newman's Own Sesame Ginger Shrimp Salad

6 -8 large shrimp, peeled and deveined. 1 cup newman's own lighten up sesame ginger salad dressing. 1 head bibb lettuce, cored and chopped, keep outer leaves whole. 1 cup napa cabbage, thinly sliced. 1 tablespoon shallot, chopped. 14 cup carrot, julienned. 14 cup snow peas, julienned. 12 cup broccoli floret, blanched. 1 tablespoon red pepper, diced. 1 tablespoon scallion, chopped. 1 tablespoon toasted cashews, chopped. 12 cup fried wonton wrapper.

Place shrimp in 1/2 cup of the salad dressing for 20 minutes to marinate. From the top, remove the core of the Bibb lettuce; reserve outer leaves. Arrange whole lettuce leaves around salad bowl. Julienne and mix the Bibb lettuce core with the Napa cabbage. Place saute pan on medium high heat. Remove shrimp from marinade and add shrimp to hot pan. When shrimp have started to become translucent (2-3 minutes), add shallots, carrots, snow peas, broccoli and red pepper. Stir-fry shrimp and vegetable mixture for about one minute until vegetables begin to sweat. Add remaining 2 ounces of salad dressing and remove from heat. Place vegetable and shrimp mixture into lettuce bowl and top with chopped scallions, cashews and fried wonton noodles.

shrimp. sesame ginger salad dressing. bibb lettuce. napa cabbage. shallots. carrots. snow peas. broccoli florets. red peppers. scallions. cashews. wonton wrappers.

http://www.food.com/recipe/newmans-own-sesame-ginger-shrimp-salad-191548

Chocolate Martini

1 ounce vanilla vodka (Stoli Vanil). 1 ounce white Creme de Cacao. Hershey's syrup.

Shake first 2 ingredients with ice, till icy cold. Strain and serve up in a chilled cocktail glass rimmed with chocolate syrup.

vanilla vodka. white Creme de Cacao. Hershey's syrup.

http://www.food.com/recipe/chocolate-martini-71209

Crockpot Apple Butter

10 whole Medium Apples, Or Enough To Fill Your Crock Pot. 1 Tablespoon Vanilla Extract. 1 cup White Sugar. 1 cup Packed Brown Sugar. 2 teaspoons Cinnamon. 1/2 teaspoons Cloves.

Peel your apples and dice them up. They dont have to be pretty. Throw the apples in your crock pot with the vanilla. You want your crock pot to be full of apples so peel as many apples as you need for that. Turn your crock pot on low and cook for 6-8 hours. Check it every couple hours to give it a stir and see where its at. Add your white sugar, brown sugar, cinnamon, and cloves. Give it a stir and cook another 5-6 hours. Mine was ready at about 5 hours. Stir it around every once and a while. Store in airtight containers for up to 3 weeks in the refrigerator or freeze for future use.

apples. vanilla extract. white sugar. brown sugar. cinnamon. cloves.

http://tastykitchen.com/recipes/condiments/crockpot-apple-butter-2/

Winter Pesto

1 12 cups fresh parsley, chopped and only lightly packed. 13 cup fresh thyme leave. 14 cup sunflower seeds, toasted (I'm sure you could try pine or walnuts). 2 -3 medium garlic cloves. 18-14 teaspoon sea salt. fresh ground black pepper. 2 tablespoons olive oil. 2 tablespoons canola oil (can use all olive oil if desired). 1 -3 tablespoon water.

Combine the sunflower seeds and pressed or finely minced garlic in a food processor till crumbly, just slightly chopped. If you have a mini-food processor, it's terrific here! Add the parsley and thyme and blend to make it sort of pasty. With the processor still going, drizzle in the oil, and add the salt and pepper. Add a little water to achieve a creamier consistency. Freezes very well. Use like basil pesto. I especially like this thinly spread on bread, with tahini and lemin juice.

fresh parsley. fresh thyme leaves. sunflower seeds. garlic cloves. sea salt. fresh ground black pepper. olive oil. canola oil. water.

http://www.food.com/recipe/winter-pesto-212743

Mexcellent Cheeseburgers

1 pound ground beef chuck. 1 dash hot pepper sauce, or to taste. 1 avocado - peeled, pitted and sliced. 3 slices Monterey Jack cheese, cut into 2 inch wide strips. 3 jumbo English muffins, split and toasted. 3 teaspoons Dijon mustard. 1 (4 ounce) can diced green chile peppers, drained.

Divide the ground beef into three even portions. Season each one with some hot pepper sauce. I ball up the meat, and poke my finger into it, then fill the hole with hot sauce. Flatten into patties just a little larger than the English muffins. Heat a skillet over medium-high heat. Cover, and cook the beef patties for about 4 minutes per side, or until well done. Top each patty with two pieces of cheese in an criss cross pattern. Cover, and turn off the heat. Arrange the toasted English muffins on a serving plate. Spread the bottom half with a thin coating of Dijon mustard. Place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. Place the beef patties on top of the avocado, and top with a layer of green chilies. Plop the other halves of the English muffins on top. Serve and enjoy!

ground chuck. hot pepper sauce. avocado. monterey jack cheese. English muffins. Dijon mustard. green chili peppers.

http://allrecipes.com/recipe/mexcellent-cheeseburgers/

Peaches and Cream Scones

2 cups All-purpose Flour. 1 Tablespoon Baking Powder. 3 Tablespoons Sugar. 1/2 teaspoons Salt. 5 Tablespoons Butter, Chilled And Cut Into 1/4 Inch Cubes. 1 whole Large Peach, Pitted And Chopped. 3/4 cups Half-and-Half Or Whole Milk. 3 cups Powdered Sugar. 1/2 teaspoons Vanilla Bean Paste. 1/4 cups Half-and-Half Or Whole Milk.

Preheat oven to 425 F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside. In a mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut it in with a pastry blender until mixture resembles crumbs. Toss in peaches and coat them lightly with the flour mixture. Add milk and fold together gently until the mixture just begins to come together and form a soft dough. Do not knead or over mix the dough. Turn dough out onto a floured surface and pat it into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes, or until scones are cooked through and golden. Place a sheet of parchment on a work surface, then place a cooling rack over the top of the parchment. Remove scones from pan to the cooling rack. Cool about 10 minutes. Meanwhile, in a shallow bowl make the glaze by whisking together powdered sugar, vanilla, and milk until smooth. Glaze too thick? Add more cream by the tablespoon. Too thin? Add more powdered sugar by the 1/4 cup until the desired consistency is achieved. Taking each scone by the bottom, dip them top side down directly into the glaze until top is covered. Return scones to cooling rack (glaze side up) and allow glaze to drip down the sides and off the rack onto parchment. Glaze will firm up when scones are completely cool. Basic Cream Scone recipe adapted from Smitten Kitchen.

all - purpose flour. baking powder. sugar. salt. butter. peach. half - and - half. powdered sugar. vanilla bean paste. half - and - half.

http://tastykitchen.com/recipes/breads/peaches-and-cream-scones/

Eggnog Cheesecake Truffles

2 cups Crushed Graham Crackers. 1 package 8oz Size, Cream Cheese. 1/2 cups Vanilla Egg Nog. 1/2 teaspoons Vanilla Extract. 2 Tablespoons Sugar. 1- 1/2 teaspoon Rum (optional). 1/4 teaspoons Ground Nutmeg. 1/2 teaspoons Ground Cinnamon. 1 cup White Chocolate Chips. 1 cup Wilton's Eggnog Candy Melt Wafers. 1 cup Wilton's Gingerbread Candy Melt Wafers. 2 Tablespoons Vegetable Shortening (or More If Needed). 2 Tablespoons Holiday Sprinkles.

For the filling: In the bowl of a stand mixer combine the graham cracker crumbs, cream cheese, eggnog, vanilla, sugar, rum, and spices and mix on low until completely blended. Place the white chocolate chips in a glass bowl over a pot of water so that the bowl does not touch the water. Bring water to a gentle boil and stir chocolate until its all melted. (I find that white chocolate does not melt well in the microwave.) Then add the melted chocolate to the cream cheese mixture and mix on low until all incorporated. Mixture will be slightly soft. Place mixture in the fridge for at least one hour to firm up. Remove the mixture from the fridge and roll mixture into balls. I measured out one tablespoon of the mixture for each ball. Place the balls in an airtight container lined with wax paper, with a sheet of wax paper between each layer of balls. Place the container in the freezer for at least one hour to set. For the coating: After the balls are set, melt the candy wafers (one flavor at a time, each in a separate bowl) in the microwave as per directions on package (30 second intervals, stirring in between intervals). If the melted candy is too thick add a tablespoon at a time of vegetable shortening until you get the right consistency. Remove cream cheese balls from the freezer. Dip the balls into either/or candy coating mixture until all are covered. I use a fork to dip it in and roll it around. Once covered, remove it with the fork and softly tap until excess candy melt falls off. Then place balls on a sheet of wax paper. Carefully add the sprinkles to the top of the balls before the candy melt hardens. When the candy coating does harden, scrape off any excess candy melt on the bottom of the ball and place each ball in a mini cupcake wrapper. Keep truffles refrigerated. Enjoy!

graham crackers. eggnog. vanilla extract. sugar. rum. ground nutmeg. ground cinnamon. white chocolate chips. wafers. wafers. vegetable shortening. candy sprinkles.

http://tastykitchen.com/recipes/desserts/eggnog-cheesecake-truffles/

Pistachio and Almond Cake with Orange Salad

1 1/3 cups unsalted shelled pistachio nuts. 1 1/3 cups blanched whole almonds. 1/2 cup plus 2 tablespoons (5 ounces) unsalted butter, at room temperature. 3/4 cup plus 3 tablespoons sugar. 3 lemons. 1/2 teaspoon pure vanilla extract. 3 eggs. 1/2 cup plus 1 tablespoon "00" flour or all-purpose flour. 1/4 teaspoon kosher salt. 3 blood oranges. 2 Valencia, navel, or blood oranges. 1/4 cup orange marmalade. 1 teaspoon freshly squeezed lemon juice. 1/2 cup plain whole-milk yogurt. Unsalted shelled pistachio nuts.

To make the cake, preheat the oven to 300F. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess. In a food process, combine the pistachios and almonds and pulse until finely ground. Set aside. Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from the lemons directly into the bowl. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in the flour and salt and mix just until incorporated. Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated. To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice. Repeat with all of the remaining oranges. Set the oranges slices aside until needed. Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy. Add any captured orange juice along with the lemon juice to the marmalade. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette. Let cool. To serve, preheat the oven to 400F. Cut the cake into generous slices and place on a baking sheet. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides. Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios. Serve immediately.

pistachio nuts. whole almonds. sugar. lemons. pure vanilla extract. eggs. all - purpose flour. kosher salt. blood oranges. blood oranges. orange marmalade. fresh lemon juice. plain yogurt. pistachio nuts.

http://www.epicurious.com/recipes/food/views/pistachio-and-almond-cake-with-orange-salad-351331

Lemon Sangria

3 12 cups white wine, dry. 3 lemons, unpeeled, sliced. 1 orange, unpeeled, sliced. 1 apple, green, granny smith, peeled, cored and cut into wedges. 12 cup cognac, good quality. 4 tablespoons sugar, white. 750 ml club soda, chilled. 15 ice cubes. 5 green grapes, small bunches (garnish).

In a large pitcher, combine all ingredients except for the ice, club soda and green grapes. Chill overnight, before serving, add ice cubes and club soda, stir lightly. Pour into tall glasses and garnish with the green grapes if desired. Enjoy!

white wine. lemons. orange. apple. cognac. sugar. club soda. ice cubes. green grapes.

http://www.food.com/recipe/lemon-sangria-481337

Braised Sage Chicken with Kale & Chickpeas

3 pounds Bone-In Chicken (I Prefer Thighs And Drumsticks). 2 Tablespoons Olive Oil. 1 whole Small White Onion, Thinly Sliced. 2 cloves Garlic, Minced. 1/2 teaspoons Red Chili Flakes. 8 whole Fresh Sage Leaves, Minced. 1 cup Dry White Wine. 2 cups Chicken Stock. 4 cups Chopped Kale Leaves. 1 can (15 Oz. Size) Chickpeas Or Garbanzo Beans, Rinsed And Drained. Kosher Salt And Ground Black Pepper, To Taste. 1/2 Lemon, Juiced.

Preheat oven to 350 F. Liberally season the chicken with salt and pepper. In a large Dutch oven (or other oven proof pot with a lid), heat olive oil to medium. In batches, brown the chicken pieces on both sides and transfer to a plate. The chicken doesnt have to be fully cooked at this point, just nicely browned on both sides. Discard all but 1 tablespoon of the leftover grease. Add the onions into the Dutch oven and cook until they have softened and are translucent. Add the garlic, chili flakes and sage and saute for an additional minute. Pour in the wine and with a wooden spoon, scrape the brown bits from the bottom of the pot. Continue cooking until the wine has reduced by half. Pour in the chicken stock and bring to a boil. Return the chicken to the pot with the skin side up. Place the lid on and transfer to the oven. Bake for 25 minutes then remove from the oven. Carefully remove the lid and use a spoon to skim off and discard any excess fat and grease. Add the kale and chickpeas to the pot, cover with the lid, and place it back into the oven. Continue cooking for 5-10 minutes until the meat is tender and pulls away from the bone. Remove the pot from the oven. Taste the broth and adjust for seasonings as needed. Squeeze the fresh lemon juice over the dish and serve warm.

chicken. olive oil. white onion. garlic cloves. red chili pepper flakes. fresh sage leaves. dry white wine. chicken stock. kale leaves. chickpeas. salt & fresh ground pepper. lemon.

http://tastykitchen.com/recipes/main-courses/braised-sage-chicken-with-kale-chickpeas/

Barbeque Beef Casserole

2 pounds ground beef. 1 large onion, diced. 1 green bell pepper, seeded and diced. 1 (10 ounce) can whole kernel corn, drained. 1/2 cup barbeque sauce. 1 (14.5 ounce) can diced tomatoes, drained. 3 (8.5 ounce) packages corn bread mix.

Preheat the oven to 400 degrees F (200 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

ground beef. onion. green bell pepper. whole kernel corn. barbecue sauce. diced tomatoes. cornbread mix.

http://allrecipes.com/recipe/barbeque-beef-casserole/

Slow Cooker Vegetarian Lasagna

1 (26 ounce) jar marinara sauce (I like Prego). 1 (14 1/2 ounce) can diced tomatoes. 1 (8 ounce) package no-boil lasagna noodles. 1 (15 ounce) container part-skim ricotta cheese. 1 (8 ounce) packageshredded Italian cheese blend or 8 ounces shredded mozzarella cheese. 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry. 1 cup frozen veggie crumbles (Like Boca, etc).

In medium bowl, combine marinara sauce and tomatoes with their juice. Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray. Spoon 1 cup tomato-sauce mixture into bowl. Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese. Spread half of spinach over cheese. Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese. Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.

marinara sauce. diced tomatoes. no - boil lasagna noodles. part - skim ricotta cheese. Italian cheese blend. frozen chopped spinach. veggie crumbles.

http://www.food.com/recipe/slow-cooker-vegetarian-lasagna-204366

Lemongrass Gin and Tonic

1 lemongrass mint tea bag (infuser). 2 ounces gin. 5 ounces tonic water. 12 ounce simple syrup.

Place infuser in glass. Pour gin over infuser and steep to desired strength. Add simple syrup, ice and tonic water.

tea bag. gin. tonic water. simple syrup.

http://www.food.com/recipe/lemongrass-gin-and-tonic-379363

Dama Be Potaatas

6 onions. 4 tablespoons tomato paste. 13 cup oil. 3 garlic cloves, crushed. 250 g beef steaks. 3 cups water. 3 tomatoes. 12 green pepper. 1 teaspoon salt. 1 teaspoon cardamom. 1 teaspoon cinnamon. 2 potatoes.

Chop onions and put in pot and fry in oil at medium heat. Keep covered, stirring occasionally. Add water and cover, leaving on medium heat for 5-10 minutes until water is almost evaporated. Lightly blend onions and return to pot and add chopped tomatoes. Peal and chop potatoes and fry potatoes until golden. Chop steak into small pieces and add to pot with chopped pepper, salt, cardamom and cinnamon. Cover and leave for 3 minutes. Add tomato paste and stir, adding water until smooth and runny. Add potatoes, cover and leave to simmer for 10 minutes adding more water occasionally. Stir in crushed garlic.

onions. tomato paste. oil. garlic cloves. beef steaks. water. tomatoes. green peppers. salt. cardamom. cinnamon. potatoes.

http://www.food.com/recipe/dama-be-potaatas-456993

Garam Masala Chicken

4 boneless skinless chicken breast halves. 1 tablespoon olive oil. 1 bunch green onion, chopped. 1 12 cups fresh tomatoes, chopped. 14 cup water. 1 teaspoon garlic salt. 2 teaspoons garam masala, divided.

Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer. Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender. Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.

boneless skinless chicken breast halves. olive oil. green onions. fresh tomatoes. water. garlic salt. garam masala.

http://www.food.com/recipe/garam-masala-chicken-163665

Lemon and ricotta cake recipe

75 g (2.6oz) Softened butter. 175 g (6.2oz) Caster sugar. 5 Lemons, zested. 3 Eggs, separated. 250 g (8.8oz) Ricotta. 125 g (4.4oz) Self-raising flour. 1 tsp Baking powder.

Heat the oven to 180C. Butter and flour an 18cm spring-form cake tin. Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, egg yolks and ricotta. Whisk the egg whites to stiff peaks, then fold into the ricotta mixture. Fold in the flour and baking powder then spoon the mixture into the tin. Bake for 35 minutes until risen, firm and golden in colour. Cool for an hour in the tin.

butter. caster sugar. lemons. eggs. ricotta cheese. self - raising flour. baking powder.

http://www.lovefood.com/guide/recipes/12820/arthur-potts-dawsons-lemon-and-ricotta-cake

Apple Pumpkin Oatmeal Raisin Cookies

1 whole Egg. 1/2 cups Pumpkin - Canned (Not Pie Filling). 1 teaspoon Vanilla Extract. 13 cups Brown Sugar. 1 cup Whole Wheat Pastry Flour. 1 teaspoon Baking Soda. 1/2 teaspoons Salt. 1 cup Oats, Uncooked. 1 teaspoon Ground Cinnamon. 1/4 teaspoons Nutmeg. 1 cup Apples, Peeled, Cored And Shredded. 1/2 cups Raisins. 1/4 cups Powdered Sugar. 1 drop Maple Extract, Or More As Needed To Reach Desired Consistency And Sweetness. 1 teaspoon Milk Or More As Needed To Reach Desired Consistency.

Preheat oven to 350 F. Line two baking sheets with parchment paper; set them aside. In a large bowl add egg, pumpkin, vanilla and brown sugar and mix until combined. Add flour, baking soda, salt, oats, cinnamon and nutmeg; mix until combined. Fold in apples and raisins. Drop cookie-sized scoops of batter onto prepared baking sheets, about 1 apart. Flatten the dough a bit if you like. How you shape them is how they will stay. Bake for 1012 minutes or until lightly brown. When done remove the cookie sheets from the oven and transfer cookies to a wire rack to cool. Optional glaze: In a small bowl mix powdered sugar with maple extract and a splash of milk to get the consistency you want. Drizzle onto the cooled cookies.

egg. pumpkin. vanilla extract. brown sugar. whole wheat pastry flour. baking soda. salt. oats. ground cinnamon. nutmeg. apples. raisins. powdered sugar. milk.

http://tastykitchen.com/recipes/desserts/apple-pumpkin-oatmeal-raisin-cookies/

Fruited Chili Sauce

34 cup chili sauce (your choice of brand). 12 medium fresh strawberries, diced. 12 teaspoon garlic powder. 2 -3 drops hot sauce (your choice of brand).

Combine all ingredients. Chill. Do not add any more hot sauce until it has melded for at least 24 hours Then add more as desired. Store,covered, in refrigerator.

chili sauce. fresh strawberries. garlic powder. hot sauce.

http://www.food.com/recipe/fruited-chili-sauce-122774

Popcorn With Rosemary Infused Oil

1 cup popcorn. salt. 1 cup olive oil. 5 -6 sprigs fresh rosemary (each about 5 inches long).

Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil. sprinkle with salt, to taste, and serve. Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes. Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.

popcorn. salt. olive oil. fresh rosemary.

http://www.food.com/recipe/popcorn-with-rosemary-infused-oil-104915

Moroccan Rice Pilaf

1 teaspoon unsalted butter. 12 cup finely chopped onion. 1 teaspoon paprika. 1 teaspoon cumin. 12 teaspoon cayenne pepper. 1 cup white basmati rice. 1 12 cups water or 1 12 cups vegetable stock. fresh ground black pepper, to taste. 14 cup sliced almonds. 14 cup raisins.

Preheat oven to 350F. Melt butter on medium-low heat in a small ovenproof pot. Fold in onions and stir well. Cook for 3-4 minutes until onions turn translucent but are not browned. Add cumin, cayenne pepper, paprika and rice. Stir well so that the rice is evenly coated with butter. Cook for 3-4 minutes. Stir in stock and raisins. Bring to a boil on high heat. Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes. Fold in salt, pepper and almonds before fluffing with a fork and serving. Enjoy!

unsalted butter. onions. paprika. cumin. cayenne pepper. basmati rice. water. fresh ground black pepper. sliced almonds. raisins.

http://www.food.com/recipe/moroccan-rice-pilaf-183057

Blue Cheese Potato Gratin

3 large russet potatoes, scrubbed well and very thinly sliced. 1 cup heavy cream. 12 cup crumbled blue cheese. kosher salt. fresh ground black pepper, to taste. 14 cup freshly grated parmesan cheese, for garnish.

Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan. Rinse the potato slices in cold water then pat dry. You're going to make three layers of potato slices, cheese/cream, salt/pepper: layer 1/3 of the slices in the bottom of the prepared pan, then top with 1/3 of the cheese, cream, salt, and pepper. Repeat twice with remaining ingredients (except garnish). Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling. Sprinkle with freshly grated Parmesan, and serve hot.

russet potatoes. heavy cream. blue cheese. kosher salt. fresh ground black pepper. parmesan cheese.

http://www.food.com/recipe/blue-cheese-potato-gratin-119160

Curried Shrimp Au Gratin

1 1/2 cups uncooked white rice. 3 cups water. 3 tablespoons butter. 1/2 cup chopped onion. 1/2 cup chopped celery. 3 tablespoons all-purpose flour. 1 teaspoon salt. 1 1/2 teaspoons curry powder. 2 cups milk. 1/2 teaspoon white sugar. 2 tablespoons lemon juice. 1 cup shredded mild Cheddar cheese, divided. 1 pound shelled, deveined cooked shrimp. 1 pinch paprika, or more to taste.

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth. Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika. Bake in the preheated oven until bubbly and browned, about 30 minutes.

white rice. water. butter. onions. celery. all - purpose flour. salt. curry powder. milk. white sugar. lemon juice. mild cheddar cheese. cooked shrimp. paprika.

http://allrecipes.com/recipe/curried-shrimp-au-gratin/

Pineapple/Herb Stuffed Eye of Round or Pork Tenderloin

2 -3 lbs beef eye round or 2 -3 lbs pork tenderloin. salt and pepper. 1 (14 ounce) can pineapple rings, in own juice, divided, reserve juice. 14 cup plain yogurt. 1 tablespoon paprika. 14 cup fresh oregano, packed, roughly chopped.

Cut a slit in side of roast, without going through to the other side. Sprinkle salt and pepper inside slit and all over roast. Chop finely, 2 slices of pineapple. Whisk together pineapple juice, yogurt and paprika. Stir in oregano and chopped pineapple. Pack slit with pineapple, oregano, yogurt mixture, squeeze out most of the juice and reserve. Close slit with toothpicks. Place roast in a zip lock bag. Pour remaining juice, yogurt mixture over roast. Squeeze air out of bag and refrigerate 30 minutes to 1 hour. Place marinated meat in roaster and squeeze marinade out of bag onto the roast, add more chopped oregano if desired. Roast at 400F for 45 minutes to one hour depending on degree of doneness desired. 15 minutes before removing from oven, place pineapple rings along top and around sides of roast, return to oven to finish. Cover and let stand 10 minutes before carving.

beef eye round. salt and pepper. pineapple rings. plain yogurt. paprika. fresh oregano.

http://www.food.com/recipe/pineapple-herb-stuffed-eye-of-round-or-pork-tenderloin-32007

Chinese Broccoli With Ginger Sauce

12 ounces chinese broccoli (6 medium stalk). 14 cup homemade chicken broth. 1 12 teaspoons shao hsing rice wine or 1 12 teaspoons dry sherry. 1 teaspoon ginger juice (method in note, below). 12 teaspoon cornstarch. 14 teaspoon salt. 18 teaspoon sugar. 1 tablespoon vegetable oil. 3 slices ginger.

Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables. Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.

broccoli. homemade chicken broth. dry sherry. ginger juice. cornstarch. salt. sugar. vegetable oil. ginger.

http://www.food.com/recipe/chinese-broccoli-with-ginger-sauce-187989

Basil Chile Chicken Stir-Fry

1 c. quick-cooking short-grain brown rice. 4 clove garlic. 1 tbsp. vegetable oil. 1 tsp. vegetable oil. 1 lb. green beans. salt. Pepper. 1 fresh Thai or serrano chile. 1 1/4 chicken-breast tenders. 2 tbsp. lower-sodium fish sauce. 1 tsp. lower-sodium soy sauce. 2 tsp. sugar. 1 c. packed fresh basil leaves.

Prepare rice as label directs, but do not add any salt. Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic. In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add thinly sliced garlic and cook 10 seconds or until garlic is golden. Add green beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until beans are crisp-tender and water has evaporated, stirring frequently. Transfer bean mixture to large plate or bowl. In same skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add chile and chopped garlic and cook 10 seconds or until garlic is golden, stirring. Add chicken tenders in single layer and cook 2 to 3 minutes or until chicken just loses its pink color throughout, stirring mixture occasionally. Add fish sauce, soy sauce, sugar, and 2 tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Stir in basil and cook 15 to 20 seconds or until just wilted. To serve, divide cooked rice, green beans, and chicken with sauce among serving plates. Garnish with 2 or 3 fresh basil leaves.

short - grain brown rice. garlic cloves. vegetable oil. vegetable oil. green beans. salt. pepper. serrano chili. fish sauce. low sodium soy sauce. sugar. fresh basil leaves.

http://www.delish.com/recipefinder/basil-chicken-stir-fry-recipe-ghk0910

Poached Oysters and Artichokes with Champagne Cream

2 tablespoons Champagne vinegar or white-wine vinegar. 1 tablespoon olive oil. 1 1/2 teaspoons salt. 1 tablespoon all-purpose flour. 4 medium artichokes (2 pounds total). 1 1/2 pounds spinach (2 bunches), stems discarded and leaves coarsely chopped. 2 tablespoons minced shallot (1 small). 2 tablespoons unsalted butter. 1/4 teaspoon salt, or to taste. 1/8 teaspoon black pepper, or to taste for oysters and sauce. 12 shucked large oysters such as Blue Point or Pacific, including liquor. 1 cup Champagne or other sparkling white wine. 2 tablespoons minced shallot (1 small). 1 tablespoon Champagne vinegar or white-wine vinegar. 1/2 cup heavy cream. 1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces. 2 tablespoons chopped fresh chives.

Fill a 3-quart saucepan halfway with water and add vinegar, oil, and salt, then whisk in flour. (Do not heat.) Cut off top inch of leaves of 1 artichoke with a serrated knife, then cut stem flush with base and discard stem. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom. Drop artichoke bottom into water in pot, putting a sieve or small lid directly on top of artichoke to keep submerged, and prepare remaining artichokes in same manner. Bring to a boil, uncovered, then reduce heat and simmer, uncovered, keeping artichokes submerged with sieve or lid, until just tender, 12 to 15 minutes. Transfer artichokes with tongs (reserving water in saucepan) to a work surface, and, when cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or a small spoon. Return artichokes to cooking water to keep warm, covered. Put 1 inch of water in a 3- to 4-quart pot and bring to a boil over high heat. Add spinach, 1 handful at a time, stirring with tongs, and cooking until all spinach is wilted. Drain spinach in a colander and press firmly with back of a large spoon to remove excess liquid. Cook shallot in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, about 3 minutes. Add spinach, salt, and pepper and cook, stirring, 2 minutes. Keep warm, covered. Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat. Transfer artichoke bottoms with tongs to paper towels to drain, arranging them upside down. Transfer to plates, turning them right side up, then top with spinach. Arrange oysters on top of spinach, lifting them out of sauce with a slotted spoon. Boil sauce until reduced to about 1/2 cup, 3 to 5 minutes. Reduce heat to low and add butter, then chives, and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Spoon sauce over oysters.

champagne vinegar. olive oil. salt. all - purpose flour. artichokes. spinach. shallots. unsalted butter. salt. black pepper. liquor. champagne. shallots. champagne vinegar. heavy cream. unsalted butter. fresh chives.

http://www.epicurious.com/recipes/food/views/poached-oysters-and-artichokes-with-champagne-cream-236391

Solianka or Russian Beef Soup

2 ounces dried mushrooms. 3/4 cup water. 1/2 cup unsalted butter. 3 onions, chopped. 1 cup cooked diced veal. 1 cup diced ham. 1/4 pound kielbasa sausage, cut into 1 inch pieces. 2 quarts beef stock. 3 bay leaves. 10 black peppercorns. 2 dill pickles, diced. 2 tablespoons capers. 12 marinated mushrooms. 1 (28 ounce) can Italian-style whole peeled tomatoes. 2 tablespoons tomato paste. 1 1/2 tablespoons all-purpose flour. 12 kalamata olives. 1/3 cup chopped fresh dill weed. 1/4 teaspoon dried marjoram. 3 cloves garlic, minced. 1/4 cup dill pickle juice. 1 teaspoon Hungarian sweet paprika. salt to taste. ground black pepper to taste.

Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside. Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes. Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot. Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes. Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

dried mushrooms. water. unsalted butter. onions. veal. ham. kielbasa. beef stock. bay leaves. black peppercorns. dill pickles. capers. marinated mushrooms. whole canned tomatoes. tomato paste. all - purpose flour. kalamata olives. fresh dill weed. dried marjoram. garlic cloves. pickle juice. sweet Hungarian paprika. salt. ground black pepper.

http://allrecipes.com/recipe/solianka-or-russian-beef-soup/

Almond, Citrus & Coconut Tart - With Gluten Free Option

4 eggs. 1 cup caster sugar (aka superfine sugar). 12 cup plain flour or 12 cup gluten-free flour. 100 g slivered almonds, toasted. 1 cup desiccated coconut. zest of one orange. 14 cup orange juice (1 to 1.5 oranges). 12 cup lemon juice (1 to 2 lemons). 125 g butter, melted. 1 cup milk.

Preheat your oven to 160 degrees centigrade. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture. Place all of the ingredients in a food processor and process for one minute. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted. ).

eggs. caster sugar. plain flour. slivered almonds. desiccated coconut. oranges. orange juice. lemon juice. butter. milk.

http://www.food.com/recipe/almond-citrus-coconut-tart-with-gluten-free-option-218527

No Sugar Added Chocolate Dipped Strawberries

18 ounces sugar-free chocolate syrup, Sorbee is fat free and hardens well. 50 strawberries, washed, trimmed, and frozen.

Cover serving tray in wax paper and place in freezer at least 30 minutes before preparation. Pour sugar free chocolate syrup into shallow bowl. Dip trimmed, washed, and frozen strawberries into sugar free chocolate syrup and place on chilled serving tray, spacing about 1/2 inch apart. Allow to chocolate to harden [about 30 minutes] and serve immediately. NOTE: This looks really pretty if you take some of the [washed] green strawberry leaves as garnish. Just lay them on the [already frozen] tray, and position a [chocolate-dipped] strawberry atop the leaf.

sugar - free chocolate syrup. strawberries.

http://www.food.com/recipe/no-sugar-added-chocolate-dipped-strawberries-241397

Magnificent Macaroni Salad

3 cups elbow macaroni. 1 1/2 cups mayonnaise. 1/3 large onion, minced. 1/4 cup chopped fresh parsley. 2 tablespoons prepared yellow mustard. 2 teaspoons rice vinegar. 1 teaspoon white sugar, or more to taste. 3/4 teaspoon celery seed. 1/2 teaspoon salt. 3 hard-cooked eggs, chopped.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni in cold water until cool; drain. Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat. Chill in refrigerate for 30 minutes before serving.

elbow macaroni. mayonnaise. onion. fresh parsley. prepared yellow mustard. rice vinegar. white sugar. celery seeds. salt. hard - cooked eggs.

http://allrecipes.com/recipe/magnificent-macaroni-salad/

Truck Stop Gravy

3 tablespoons butter. 3 tablespoons flour. 1 (19 ounce) can beef broth. 34 cup water. 1 (10 ounce) can cream of mushroom soup.

Melt butter in saucepan over medium heat. Blend in flour. Cook for one or two minutes. Add broth and water gradually. Cook and stir until thickened, about 5 to 10 minutes. Add mushroom soup, stirring constantly, until fully blended. Lower heat and cook for another 15 minutes, stirring occasionally.

butter. flour. beef broth. water. cream of mushroom soup.

http://www.food.com/recipe/truck-stop-gravy-239527

Quick Salmon Deviled Eggs

18 eggs. 6 ounces smoked salmon cream cheese spread. 2 tablespoons mayonnaise. paprika to taste.

Place the eggs into a saucepan in a single layer, and fill with cold water to cover the eggs by at least 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Remove from the heat, and let the eggs stand in the hot water for 15 minutes. Remove eggs from water, and cool. Peel once cold. Cut the eggs in half lengthwise. Place the egg yolks in a mixing bowl, and set the whites aside. Mash the yolks with the cream cheese and mayonnaise until thoroughly blended. Fill the egg white halves with the egg yolk mixture using a spoon. Sprinkle with paprika. Refrigerate until ready to serve.

eggs. salmon cream cheese spread. mayonnaise. paprika.

http://allrecipes.com/recipe/quick-salmon-deviled-eggs/

Black Bean Hummus

1 (15 ounce) can black beans, drained (reserve liquid). 2 cloves garlic, minced. 14 teaspoon sea salt, to taste. 1 teaspoon cumin powder. 14 cup tahini. 14 cup lemon juice or 14 cup lime juice, freshly squeezed. 1 tablespoon fresh parsley, minced.

Place beans, garlic, sea salt, cumin, tahini and lemon or lime juice in a blender or food processor and blend until smooth. Add a small amount of reserved bean liquid for desired texture. Place in a serving dish and serve with pita bread, crusty bread, tortilla chips, or crackers.

black beans. garlic cloves. sea salt. cumin powder. tahini. lemon juice. fresh parsley.

http://www.food.com/recipe/black-bean-hummus-113879

Roasted Sweet Potato & Garlic Soup

1 kg sweet potato, peeled, cut into even sized chunks. 1 onion, roughly chopped. 1 head garlic, peeled. 1 tablespoon olive oil. 6 -8 cups reduced-sodium chicken broth. 60 g philadelphia cream cheese spread. salt and black pepper. 2 tablespoons chopped chives.

Toss the sweet potato, onion, and garlic in the oil. Place onto a lined oven tray and bake at 200 degrees C for 20-25 minutes or until tender. Place roasted vegetables into a large saucepan with the stock and bring to the boil. Remove from the heat and allow to cool slightly, puree until smooth. Whisk in the Philly* and seasonings, reheat thoroughly. Serve with a sprinkling of chives.

sweet potatoes. onion. garlic. olive oil. reduced - sodium chicken broth. cream cheese spread. salt and black pepper. chives.

http://www.food.com/recipe/roasted-sweet-potato-garlic-soup-307762

Canadian Butterscotch pie

34 cup light brown sugar. 13 cup flour. 1 teaspoon salt. 2 cups milk. 3 egg yolks, beaten. 1 teaspoon vanilla. 3 tablespoons butter.

Mix in pan the first 3 ingredients and add the 2 cups milk and the 3 egg yolks, beaten/ Cook on medium heat until boiling. Remove from heat and add vanilla and butter-- pour into pre-baked crust. Chill.

light brown sugar. flour. salt. milk. egg yolks. vanilla. butter.

http://www.food.com/recipe/canadian-butterscotch-pie-50322

Spinach Phyllo Casserole

14 cup onion, chopped. 14 cup chicken broth, defatted. 2 tablespoons all-purpose flour. 12 cup skim milk. 8 ounces low-fat cheddar cheese, grated. 10 ounces fresh spinach or 10 ounces frozen spinach, cooked, drained and chopped. 7 egg whites. 3 sheets phyllo pastry. 2 tablespoons olive oil.

Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has evaporated. Stir flour into milk until dissolved. Add to onions and stir constantly over medium heat until thickened. Blend in cheese until melted. Remove from heat and stir in spinach. Beat 6 egg whites until frothy and blend into cheese mixture. Pour into a deep casserole dish brushed with olive oil. Whisk together remaining egg white and the olive oil. Blend well. Cut sheets of phyllo pastry in half. Top the casserole with one piece of phyllo pastry. Brush with egg white mixture. Continue layering phyllo sheets, brushing each with the mixture. Bake for 35 to 45 minutes.

onions. chicken broth. all - purpose flour. skim milk. low - fat cheddar cheese. fresh spinach. egg whites. phyllo pastry. olive oil.

http://www.food.com/recipe/spinach-phyllo-casserole-339

Mateo's Better then Your Taco Shop Salsa

8 chili de arbol dried chilies. 4 sweet chili peppers. 3 garlic cloves. 1 (8 ounce) can diced tomatoes. 12 red onion. 1 tablespoon cumin. 1 teaspoon pepper. 1 teaspoon salt. 1 teaspoon brown sugar. 1 handful cilantro. 2 limes.

Start by boiling the 8 Chili De Arbol Chili's for about 5 to 10 minutes until they soften. In the meantime, heat the diced tomatoes under high heat. When The Chili De Arbol Chilis are soft, drain and add to diced tomatoes. Add the Cumin, Pepper, Salt and Brown Sugar to the diced tomatoes and Chili De Arbol Mix. Let simmer. In a Kitchen Blender, combine Sweet Chilis, Garlic, Red Onion. When diced tomatoes and Chili De Arbol mix are simmered. Turn off heat and pour to add diced tomatoes and Chile de Arbol into the Blender mix. Mix ingredients on high until a smooth consistency. Add the juice of 2 Limes and 1 handful of Cilantro and blend again until a smooth consistency. Place in refrigerator and let cool for 20 minutes. When Salsa is Chilled, serve with Chips. Enjoy!

dried chilies. chili peppers. garlic cloves. diced tomatoes. red onions. cumin. pepper. salt. brown sugar. cilantro. limes.

http://www.food.com/recipe/mateos-better-then-your-taco-shop-salsa-523884

Gooey Caramel Coconut Bars

8 Kellogg's Pop-Tarts Unfrosted Brown Sugar Cinnamon toaster pastries. 13 cup caramel ice cream topping. 34 cup semi-sweet chocolate morsels. 2 tablespoons finely chopped pecans. 12 cup flaked coconut.

Line baking sheet with foil. Set aside. Spread ice cream topping on top of KELLOGG'S POP-TARTS Unfrosted Brown Sugar Cinnamon toaster pastries. Place on prepared baking sheet. Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes. Cut each toaster pastry into thirds. Nutrition Information per serving: Serving Size 2 Cookies (61g), Calories 260, Calories from Fat 100, Total Fat 11g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Dietary Fiber 1g, Sugars 23g, Protein 3g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 8%.

caramel ice cream topping. semisweet chocolate morsels. pecans. flaked coconut.

http://www.food.com/recipe/gooey-caramel-coconut-bars-442963

Shrimp Shanghai

12 cup soy sauce. 12 cup rye whiskey. 14 teaspoon powdered ginger. 1 garlic clove, finely minced. 1 teaspoon sugar. 12 cup chicken stock. 2 lbs shrimp, shelled and deveined. 4 tablespoons vegetable oil. 1 cup green peas. 8 water chestnuts, sliced. 2 teaspoons cornstarch. water.

Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl. Add shrimp and mix well. Cover and refrigerate for 1 hour. Drain shrimp, reserving marinade. Heat oil in a wok or large skillet over high heat. Add shrimp and stir-fry 2-3 minutes. Add peas and stir-fry 1 minute. Add water chestnuts and stir-fry 1 minute. Remove shrimp and keep warm. (Leave the vegetables in the pan. ). Mix cornstarch with enough cold water to form a thin paste. Stir into marinade. Pour marinade mixture into pan with the vegetables. Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy. Pour sauce over shrimp. Serve with rice and cherry tomatoes.

soy sauce. rye whiskey. powdered ginger. garlic clove. sugar. chicken stock. shrimp. vegetable oil. green peas. water chestnuts. cornstarch. water.

http://www.food.com/recipe/shrimp-shanghai-463201

My Mamas Fried Chicken With Milk Gravy

1 cup all-purpose flour, divided. 14 cup all-purpose flour, divided. 1 14 teaspoons dried thyme. 34 teaspoon onion powder. 34 teaspoon seasoning salt (I use lawrys). 34 teaspoon smoked Hungarian paprika. 34 teaspoon pepper, divided. 8 chicken thighs or 8 chicken legs. 23 cup buttermilk. 2 -4 teaspoons oil (I use 4 generally). 1 teaspoon chicken bouillon granule. 1 12 cups milk.

Combine 1 cup flour, thyme, onion powder, paprika, salt and 1/2 t. pepper in a large plastic zip-lock bag. Add chicken to bag, one or 2 pieces at a time; shake to coat well. Dip chicken into buttermilk, return to bag and shake to coat. Heat oil in a large skillet over medium heat. Add chicken and saute 15 minutes, turning to cook evenly until golden. Reduce heat to medium-low. Cook, uncovered, 35 to 40 minutes or until chicken is tender and juices run clear when chicken is pierced with a fork. Remove chicken and place on a plate lined with a paper towel. Reserve the drippings, cover chicken to keep warm. Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits (that's the good stuff). Add milk. Cook and stir with a whisk over medium heat until thickened and bubbly; cook and stir one to two more minutes. Salt and pepper to taste. Serve hot gravy over chicken and potatos. Serves 4.

all - purpose flour. all - purpose flour. dried thyme. onion powder. seasoning salt. Hungarian paprika. pepper. chicken thighs. buttermilk. oil. chicken bouillon granules. milk.

http://www.food.com/recipe/my-mamas-fried-chicken-with-milk-gravy-457727

Valentine Smoothie

1 cup vanilla yogurt. 1 ripe banana, peeled, frozen, and sliced. 2 tablespoons strawberry jam. 1 tablespoon honey. 3 -4 drops red food coloring.

In a blender container, add yogurt, banana, jam, honey, and food coloring. Cover and blend on high until smooth and foamy. Pour into glasses and serve immediately.

vanilla yogurt. banana. strawberry jam. honey. red food coloring.

http://www.food.com/recipe/valentine-smoothie-51688

Fresh Raspberry Meringues

1 cup fresh raspberry (unsweetened frozen may be used instead). 12 cup sugar. 12 teaspoon vanilla extract. 18 teaspoon cream of tartar. 2 large egg whites, at room temp.

Preheat oven to 170F, or the lowest setting on your oven that is closest to this temperature. Move your oven rack to the top third of the oven. Line a cookie sheet with parchment paper or a silicone baking mat. Combine raspberries and sugar in a small saucepan over medium-high heat. Stir often, crushing berries with the back of a wooden spoon as they cook. As soon as the rasberry mixture becomes syrupy, remove the pan from the heat. Strain the berry mixture through a fine-mesh sieve into a measuring cup, pressing down on the berries with a rubber spatula to extract all the juices. You should have about 1/2 cup of raspberry sauce. Discard the seeds and stir the vanilla extract into the sauce. Allow to cool for 10 minutes before proceeding. Place egg whites in a mixing bowl and sprinkle the cream of tartar over them. Use a mixer to beat the egg whites until they hold stiff peaks. Stir the cooled raspberry sauce, then gently fold 1/3 of the sauce into the beaten egg whites. Repeat two more times with the remaining 2/3 of the raspberry sauce. Spoon meringue into a gallon-size zip-top baggie, forcing the mixture to one corner of the bag. Snip about 1/4" from the corner of the bag so meringues can be piped onto the prepared pan. Pipe out 1 1/2 inch swirled circles onto baking sheet, making sure that the meringues don't touch. If you prefer, meringues can be gently scooped and dropped by rounded teaspoonfuls instead of piping. Bake for 2 hours at 170F, rotating the baking sheet after 1 hour so they will dry evenly. When done, the meringues should not have any browning, and they should be dark pink in color. Turn off the oven and allow meringues to remain in the oven for at least two hours to finish drying, or you can leave them in the oven overnight. Meringues can be stored in an airtight container for 5 days, or they can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.

fresh raspberries. sugar. vanilla extract. cream of tartar. egg whites.

http://www.food.com/recipe/fresh-raspberry-meringues-316135

Amish Friendship Bread III

2 cups all-purpose flour. 1 cup white sugar. 2 teaspoons baking powder. 1 teaspoon baking soda. 1 1/2 teaspoons ground cinnamon. 1 teaspoon salt. 1 cup Amish Friendship Bread Starter. 3 eggs. 2/3 cup vegetable oil. 1 tablespoon vanilla extract. 1 cup chopped walnuts. 2 apples - peeled, cored and finely chopped.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside In a large mixing bowl, stir together the Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

all - purpose flour. white sugar. baking powder. baking soda. ground cinnamon. salt. eggs. vegetable oil. vanilla extract. walnuts. apples.

http://allrecipes.com/recipe/amish-friendship-bread-iii/

Creamy Jalapeno Sauce

2 cups whipping cream. 2 jalapenos, minced (from a jar, not fresh). 1 cup light sour cream. 1 tablespoon jalapeno juice. 1 teaspoon chicken bouillon. 2 tablespoons clarified butter. 1 ounce monterey jack cheese, shredded (light, if desired). 1 ounce cheddar cheese, shredded (light, if desired). 1 tablespoon flour.

In a heavy saucepan on high heat, bring cream to the boil. Just as it is ready to boil, stir in sour cream until completely blended. Reduce heat and add chicken and jalapeno juice. Simmer until heated thoroughly. Meanwhile, in another pan, melt butter and add flour to create a roux/paste. Whisk paste until it browns SLIGHTLY. Add paste to cream pot just before it boils up. Whisk continuously until paste dissolves into cream. Remove from stove and add cheese and chopped jalepenos. Serve/Use immediately.

whipping cream. jalapenos. light sour cream. jalapeno juice. chicken bouillon. clarified butter. monterey jack cheese. cheddar cheese. flour.

http://www.food.com/recipe/creamy-jalapeno-sauce-251392

Cajun Jambalaya With Catfish, Scallops and Shrimp

14 medium shrimp, peeled and deveined. 8 sea scallops, quartered. 1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces. 2 tablespoons creole seasoning (Smokey Creole Seasoning). 2 tablespoons olive oil. 12 cup diced onion. 12 cup diced red bell pepper. 14 cup diced poblano chile. 12 cup diced celery. 2 tablespoons minced garlic. 1 cup fresh tomato sauce. 3 bay leaves. 1 teaspoon Worcestershire sauce. 1 teaspoon chipotle hot sauce. 1 cup rice (Take note cooking time will be longer for brown rice) or 1 cup brown rice (Take note cooking time will be longer for brown rice). 3 -4 cups chicken stock. 12 ounces andouille sausages, sliced.

In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well. In a large, heavy, pot heat oil over high heat. Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces. Stir in rice and add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice. Brown rice:. Check after 20 minutes and add more broth if using brown rice if needed,. When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

shrimp. sea scallops. catfish fillets. creole seasoning. olive oil. diced onions. red bell peppers. poblano chiles. celery. garlic. tomato sauce. bay leaves. Worcestershire sauce. chipotle hot sauce. rice. chicken stock. andouille sausages.

http://www.food.com/recipe/cajun-jambalaya-with-catfish-scallops-and-shrimp-477281

Taco Sandwich

1 (1 lb) unsliced loaf Italian bread. 4 ounces cream cheese, softened. 12 cup salsa. 1 lb ground beef. 2 tablespoons taco seasoning. 1 cup shredded lettuce. 1 large tomatoes, sliced. 6 slices American cheese.

Cut bread in half lengthwise; hollow out the top and the bottom, leaving a 1/2-inch shell(discard remaining bread, or save it for another use). In a mixing bowl, beat cream cheese and salsa until well blended. Spread inside the bread shell and set aside. In a large skillet, cook ground beef over medium heat until no longer pink; pour off grease. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.

Italian bread. cream cheese. salsa. ground beef. taco seasoning. lettuce. tomatoes. American cheese.

http://www.food.com/recipe/taco-sandwich-141546

Pecan Chicken With Maple Pecan Sauce

4 (1 1/4 lb) boneless skinless chicken breasts. 34 cup buttermilk. 1 egg. 1 23 cups pecans, finely chopped. 13 cup fine cracker crumb (use seasoned of your choice, or plain, I like Ritz). 12 teaspoon salt. 2 tablespoons butter, melted. 13 cup brown sugar. 13 cup maple syrup. 13 cup water. 1 teaspoon soy sauce. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1 tablespoon orange zest. 13 cup pecan pieces, toasted.

To toast pecan pieces, bake in 375F oven for 4 to 5 minutes. Keep oven preheated. For chicken: In a shallow bowl, mix together buttermilk and egg. Place chicken breasts in buttermilk mixture. In a second mixing bowl, combine pecans, cracker crumbs and salt. Turn chicken breasts in buttermilk, then coat with pecan mixture. Place chicken breasts in a greased shallow baking dish and drizzle with melted butter. Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside. Serve with Maple Pecan Sauce. Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved. Remove from heat and add lemon juice and orange rind; stir. Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans. Makes 1 cup.

boneless skinless chicken breasts. buttermilk. egg. pecans. fine cracker crumbs. salt. butter. brown sugar. maple syrup. water. soy sauce. cornstarch. lemon juice. orange zest. pecan pieces.

http://www.food.com/recipe/pecan-chicken-with-maple-pecan-sauce-80538

Sesame Miso Salad Dressing

12 garlic clove. 12 tablespoon fresh ginger. 14 cup mirin. 18 cup miso. 18 teaspoon pepper. 12 tablespoon sesame oil. 1 tablespoon sesame seeds. 18 cup rice vinegar. 14 cup olive oil.

Combine all ingredients in a blender until smooth.

garlic cloves. fresh ginger. mirin. miso. pepper. sesame oil. sesame seeds. rice vinegar. olive oil.

http://www.food.com/recipe/sesame-miso-salad-dressing-331587

Apple Delight Canadian 1962

5 apples, peeled sliced (5 cups). 12 cup white sugar (divided). 12 teaspoon cinnamon. 14 teaspoon fresh grated nutmeg. 12 cup all-purpose flour. 12 cup plain breadcrumbs. 2 cups shredded medium cheddar. 14 cup melted butter. 12 cup toasted sliced almonds or 12 cup pine nuts. 12 cup sultana raisin (dried cranberries or cherries).

Preheat oven to 325 degrees F. Toss prepared apples with 1/4 cup of the white sugar, cinnamon, and nutmeg. Spread into a buttered 9 inch baking pan. Mix the flour, bread crumbs, remaining 1/4 cup white sugar, shredded cheese, almonds and raisins( or fruit of choice). Sprinkle mixture evenly over the apples. Bake 40 minutes or until golden and apples are tender. Serve warm with whipping cream, or ice cream. Apple recommended is Gala, Granny Smith, Ida Red,Pinks, or Spartan, an apple that holds its shape when cooked.

apples. white sugar. cinnamon. nutmeg. all - purpose flour. plain breadcrumbs. medium cheddar. butter. toasted sliced almonds. sultana raisins.

http://www.food.com/recipe/apple-delight-canadian-1962-117494

Chocolate Chip Oatmeal Yogurt Muffins

1 cup All-purpose Flour. 1 cup Rolled Oats. 1/2 cups Packed Brown Sugar. 1- 1/2 teaspoon Baking Powder. 1/2 teaspoons Kosher Salt. 1/4 teaspoons Cinnamon. 1/2 cups Chocolate Baking Chips. 1 cup Fat-free Plain Yogurt. 1 Egg, Slightly Beaten. 2 teaspoons Canola Oil.

Preheat oven 375 degrees F. Lightly grease muffin tins or use paper liners. In a medium to large bowl, stir together flour, oats, brown sugar, baking powder, salt, cinnamon and the chocolate chips. In a small bowl, whisk together yogurt, egg and oil. Gently stir the yogurt mixture into the flour mixture just until no flour is dry. Spoon the batter into 10 muffin cups. Bake on the middle rack for 22-25 minutes or till the tops are golden. We love these muffins warm, either right out of the oven or warmed up for about ten seconds in the microwave. You may also substitute the plain yogurt with vanilla or banana flavored yogurt. The chocolate chips could be milk chocolate or semi-sweet. Enjoy!

all - purpose flour. rolled oats. brown sugar. baking powder. kosher salt. cinnamon. chocolate chips. plain fat - free yogurt. egg. canola oil.

http://tastykitchen.com/recipes/breads/chocolate-chip-oatmeal-yogurt-muffins-2/

Light and Fluffy Coconut Macaroons

2 egg whites. 1/2 teaspoon almond extract. 1 (7 ounce) package shredded coconut. 1/3 cup white sugar. 3 tablespoons all-purpose flour. 1/8 teaspoon salt.

Preheat oven to 325 degrees F (165 degrees C). Grease two baking sheets. Whisk egg whites in a bowl until frothy; stir in almond extract. Combine coconut, sugar, flour, and salt in a large bowl. Lightly stir egg white mixture into coconut mixture to form a batter. Scoop batter by the tablespoon and drop onto prepared baking sheet. Bake cookies in the preheated oven until edges start to brown, about 20 minutes. Transfer cookies to wire racks to cool.

egg whites. almond extract. shredded coconut. white sugar. all - purpose flour. salt.

http://allrecipes.com/recipe/light-and-fluffy-coconut-macaroons/

Kartoffel Kloesse (Potato Dumplings)

9 medium potatoes, peeled. 1 teaspoon salt. 3 eggs, beaten. 1 cup all-purpose flour. 2/3 cup bread crumbs. 1/2 teaspoon ground nutmeg. 1 cup butter. 2 tablespoons finely chopped onion. 1/4 cup dry bread crumbs.

Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.

potatoes. salt. eggs. all - purpose flour. breadcrumbs. ground nutmeg. butter. onions. dry breadcrumbs.

http://allrecipes.com/recipe/kartoffel-kloesse-potato-dumplings/

Napoleon Baked Eggs

2 whole Roma Tomatoes, Seeded And Finely Chopped. 2 whole Roma Tomatoes, Seeded And Pureed In A Food Processor. 10 leaves Fresh Basil, Chopped Chiffonade, Plus More For Garnish. 4 cloves Garlic. Pressed And Finely Minced. 2 teaspoons Olive Oil. 1 Tablespoon Balsamic Vinegar. 4 whole Large Eggs. 2 Tablespoons Shredded Parmesan Cheese. Salt And Fresh Ground Black Pepper, To Taste. Toasted English Muffins, Quartered, For Serving.

Preheat oven to 425 degrees F. Combine chopped tomatoes, tomato puree, basil, garlic, olive oil and balsamic vinegar in a bowl (can be made up to 1 day ahead of time and refrigerated until ready to use). Season with salt and pepper to taste. Spray individual ramekins with olive oil spray. Spoon mixture evenly into the bottom of ramekins. Crack 1 egg on top of margherita mixture. Repeat with each ramekin. Sprinkle Parmesan cheese onto each egg, then sprinkle with salt and pepper. Place ramekins into a 9x13 baking dish filled halfway with water. Place dish into oven and bake for 15-20 minutes, until whites are set completely, leaving yolks runny. Remove from oven and garnish with additional basil chiffonade. Serve immediately with quarters of toasted English muffins for dipping. Nutrition info per 1 ramekin: 137 calories, 8g fat, 9g protein, 5g carbohydrates, 1.5g fiber

roma tomatoes. roma tomatoes. fresh basil. cloves. olive oil. balsamic vinegar. eggs. parmesan cheese. salt & freshly ground black pepper. English muffins.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/napoleon-baked-eggs/

Buttermilk Cake with Berries in Ginger Syrup

2 cups Cake Flour. 1 teaspoon Baking Powder. 1 teaspoon Baking Soda. 3/4 teaspoons Salt. 1/2 cups Unsalted Butter, Softened. 1 cup Sugar (I Use Vanilla Sugar). 1 teaspoon Vanilla. 2 whole Eggs, Room Temperature. 1 cup Buttermilk, Room Temperature. Whipped Cream, For Serving. Syrup Ingredients. 3/4 cups Ginger Ale. 3/4 cups Water. 3/4 cups Sugar. 1 Tablespoon Grated Fresh Gingerroot, Peeled. 1- 1/2 cup Fresh Raspberries. 1 cup Fresh Blackberries OR. 1/2 cups Fresh Blueberries.

Preheat oven to 350 degrees F. Line bottom of a buttered 9x2 round cake pan with parchment paper. Spray PAM onto paper. Whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl with an electric mixer, beat together butter and sugar until light and fluffy, about 5-6 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Set mixer to low speed and beat in all of the buttermilk, just until combined. Add flour mixture in three batches, mixing after each addition just until combined. Do not over-beat the batter. Spoon batter into cake pan and smooth the top. Bake until golden, about 40-45 minutes. Cool in pan on a rack for 10 minutes, then run a thin knife around edges of cake to loosen it from the pan. Invert onto rack then invert back onto a cake plate. While cake is baking, bring ale, water, sugar and ginger to a boil, stirring occasionally. Then continue to cook until reduced to about 1 cup (about 15 minutes). While syrup is simmering, place berries in a deep bowl. Pour hot syrup through a fine sieve onto the berries, then stir very gently to combine them. Make sure the berries are covered in the syrup. Let berries stand for at least 20 minutes, but no more than 2 hours before serving. To assemble: when cake is cooled, lightly pierce the outside edge of the cake with fork tines. Drizzle just a bit of the gingered syrup along the outside edge of the cake. Next, place soaked berries in the center of the cake. Add a dollop of whipped cream on top of the berries. Note: this cake can tend to be a little bit dry for my taste, so when I serve individual slices, I drizzle a bit more of the ginger syrup on the edge of the cake slice that doesnt have berries on it.

cake flour. baking powder. baking soda. salt. unsalted butter. sugar. vanilla. eggs. buttermilk. whipped cream. syrup. ginger ale. water. sugar. fresh gingerroot. fresh raspberries. blackberries. fresh blueberries.

http://tastykitchen.com/recipes/desserts/buttermilk-cake-with-berries-in-ginger-syrup/

Chocolate, Pistachio and Cranberry Biscotti

3/4 cups Minced Dark Chocolate (I Used 72% Cocoa). 1 cup Brown Sugar. 3 whole Eggs. 2 teaspoons Vanilla. 1 teaspoon Baking Soda. 1- 3/4 cup Flour. 13 cups Dark Cocoa Powder. 1/2 teaspoons Salt. 1 cup Raw Pistachios. 1/2 cups Dried Cranberries.

1. Preheat the oven to 300 degrees F. Prepare a sheet pan with a sheet of parchment or a Silpat. 2. In a small bowl, combine the finely chopped chocolate and the brown sugar. 3. In the bowl of a standing mixer, whip the eggs and vanilla until pale and fluffy, about 2 minutes. 4. Add the sugar/chocolate mixture and mix on high another 2 minutes. 5. Meanwhile, combine the dry ingredients in a separate bowl. 6. Add the dry ingredients to the mixer and combine until you have a wet cookie dough. 7. Add the pistachios and the cranberries and gently mix them in. 8. Using a well floured surface (and hands), form a log out of the dough. At the center it should be about 1 thick and about 4 across. 9. Put the cookie dough on the sheet pan with a Silpat or with parchment paper, and bake the biscotti log for 40 minutes. 10. Let the log cool slightly, and then transfer the log to a cutting board. 11. With a serrated knife, slice the biscotti into 1/2 thick wide pieces. 12. Lay them on their sides on the same baking sheet. 13. Bake them for 15 minutes, and then flip the cookies and bake an additional 15 minutes on the other side. 14. Let cool and enjoy!

dark chocolate. brown sugar. eggs. vanilla. baking soda. flour. dark cocoa. salt. pistachios. dried cranberries.

http://tastykitchen.com/recipes/desserts/chocolate-pistachio-and-cranberry-biscotti/

Pumpkin Carrot Pudding (Kugel)

1 lb canned pumpkin. 1 lb baby carrots. 1 teaspoon grated ginger. 1 tablespoon cinnamon. 1 teaspoon cardamom. 1 teaspoon vanilla extract. 12 teaspoon grated nutmeg. 34 cup honey. 1 cup coconut milk. 2 tablespoons dark brown sugar (optional). 1 tablespoon butter, melted. 3 eggs, stirred. cooking spray. whipped cream (optional).

Steam carrots until tender, I use the microwave. Preheat oven to 400f. Spray a 10x13" baking dish with cooking spray. In a large bowl add cooked carrots and mash. Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter. Taste and if you want it sweeter add brown sugar. Add eggs and coconut milk, mix well. Bake for 1- 11/2 hrs depending at your oven, pudding should be set.

canned pumpkin. baby carrots. ginger. cinnamon. cardamom. vanilla extract. nutmeg. honey. coconut milk. dark brown sugar. butter. eggs. cooking spray. whipped cream.

http://www.food.com/recipe/pumpkin-carrot-pudding-kugel-354009

Velveeta Cheese Fudge II

1 lb butter or 1 lb margarine. 1 lb Velveeta cheese. 1 cup cocoa. 1 tablespoon vanilla. 4 lbs powdered sugar. 1 -2 cup nuts.

Slowly melt butter and Velveeta. Can be done in microwave. Add cocoa and vanilla. Mix well. Add powdered sugar and nuts. Mix well. This will be very stiff. The last pound of powdered sugar may need to be added and mixed by hand. Pour into buttered cookie sheet or 2 (9 x 13-inch) cake pans. This makes about 6 pounds of very creamy and delicious fudge. Stores well.

butter. Velveeta cheese. cocoa. vanilla. powdered sugar. nuts.

http://www.food.com/recipe/velveeta-cheese-fudge-ii-3313

Mike's Portuguese Tuna Rice Casserole

3 cups water. 1 1/2 cups uncooked white rice. 1 tablespoon butter. 1 tablespoon olive oil. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 2 (5 ounce) cans tuna, drained. 3/4 cup heavy cream. 3 tablespoons ketchup. 1 teaspoon hot pepper sauce. salt and pepper to taste. 1/2 cup sliced black olives. 1/2 cup shredded Cheddar cheese.

Bring the rice, water, butter, and 1 tablespoon olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Preheat an oven to 350 degrees F (175 degrees C). Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tuna, cream, ketchup, hot sauce, salt, and pepper. Simmer on low until the mixture thickens, about 10 minutes. Cover the bottom of an 8 inch square baking dish with half of the cooked rice. Spread the tuna mixture over the rice and cover with the remaining rice. Sprinkle the olives and cheese over the top of the rice. Bake until the cheese melts and the casserole is heated through, 15 to 20 minutes.

water. white rice. butter. olive oil. olive oil. onion. garlic cloves. tuna. heavy cream. ketchup. hot pepper sauce. salt and pepper. black olives. shredded cheddar cheese.

http://allrecipes.com/recipe/mikes-portuguese-tuna-rice-casserole/

Situation Critical Pasta... in the Dub P

12 lb dry pasta (Ziti,Fusilli,Rotini 1.00). 2 cups chicken stock (1.00). 1 cup pasta sauce (1.00). 14 cup mozzarella cheese (Shredded 2.00).

Place everything in the rice cooker and press cook. When sitch hits Keep Warm, Open and Stir. Close and let warm for 5 minutes, eat it Son.

dry pasta. chicken stock. pasta sauce. mozzarella cheese.

http://www.food.com/recipe/situation-critical-pasta-in-the-dub-p-266055

Ham and Egg Hand Pies

1 package (about 18 Oz. Size) Frozen Puff Pastry. 1 Tablespoon Butter. 7 whole Eggs, Divided. 1/2 teaspoons Dill. 1/2 teaspoons Salt. 1/2 teaspoons Pepper. 1 cup Leftover Cooked Ham, Cubed. 2 Tablespoons Flour, For Dusting. 1/2 cups Shredded Cheddar Cheese (optional).

Set the puff pastry out on the counter about 1 hour ahead of time to thaw. Heat the butter in a nonstick skillet and add 6 eggs and the dill. Season with salt and pepper to taste. Add the ham and toss until the eggs are soft set. Set aside. Lay out one sheet of puff pastry on a floured board and roll it out just a bit. Cut it into fourths. Scoop out 1/2 cup of the egg and ham mixture and place it into the corner of one of the puff pastry squares. If using cheese, sprinkle about a tablespoon of cheese on top of the filling. With a little water on your finger, moisten the edges of the puff pastry. Fold the pastry over the filling corner to corner, forming a triangle, and press to seal. Use a fork to seal the edges. Brush the outside of the hand pie with the remaining beaten egg. Heat the oven to 400 degrees F, bake the hand pies 4 at a time on a cookie sheet lined with parchment paper for about 18-20 minutes, or until golden brown.

frozen puff pastry. butter. eggs. dill. salt. pepper. cooked ham. flour. shredded cheddar cheese.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/ham-and-egg-hand-pies/

Garlic Feta Cheese Spread

4 ounces feta cheese. 4 ounces cream cheese. 13 cup mayonnaise. 4 cloves garlic, minced. 14 teaspoon basil. 14 teaspoon oregano. 18 teaspoon dill weed. 18 teaspoon thyme.

Combine together in food processor or by hand. Cover and chill for 30 minutes.

feta cheese. cream cheese. mayonnaise. garlic cloves. basil. oregano. dill weed. thyme.

http://www.food.com/recipe/garlic-feta-cheese-spread-102349

Dark Chocolate Cranberry Ladys Cookies

1 whole Egg. 1/2 cups Unsalted Butter. 1- 1/2 Tablespoon Canola Oil. 1 teaspoon Vanilla. 1 cup Sugar. 3 Tablespoons Honey. 1 cup White Flour. 13 cups Whole Wheat Flour. 1 cup Old Fashioned Oats. 1 teaspoon Baking Soda. 1 teaspoon Baking Powder. 1/4 teaspoons Salt. 4 ounces, weight Bitter-sweet Chocolate. 3/4 cups Fresh Cranberries. 1/4 cups Sliced Almonds.

Preheat oven to 350 degrees F. Combine eggs and butter in a large bowl. Add oil, vanilla, sugar and honey, and beat until uniform. Add flours, oats, baking soda, baking powder, and salt and mix to combine. Dough will be stiff! Chop chocolate and cranberries separately with a food processor or knife until they are in large chunks. Then add to the dough along with the sliced almonds. Roll into 1-inch-diameter balls and space at least 2-3 inches apart on parchment paper lined baking trays. They spread a lot! Bake at 350 degrees F for 13-15 minutes. Remove trays from oven and set them on a rack. Let cookies cool before removing from pan. Dough freezes really well!

egg. unsalted butter. canola oil. vanilla. sugar. honey. white flour. whole wheat flour. old fashioned oats. baking soda. baking powder. salt. bittersweet chocolate. fresh cranberries. sliced almonds.

http://tastykitchen.com/recipes/desserts/dark-chocolate-cranberry-ladye28099s-cookies/

Whipped Carrots With Cranberries

1 lb fresh carrot, sliced. 3 tablespoons unsalted butter. 1 tablespoon brown sugar, packed. 12 teaspoon ground ginger. 14 teaspoon salt. 13 cup dried cranberries.

Place carrots in a steamer & steam for 15-20 minutes until tender, then drain. Place carrots in a food processor (or be ol' fashioned & put 'em in a bowl & go at 'em with a hand-held masher! ), then add the butter, brown sugar, ginger & salt. Cover & process until smooth. Transfer to a serving bowl & stir in the cranberries.

fresh carrots. unsalted butter. brown sugar. ground ginger. salt. dried cranberries.

http://www.food.com/recipe/whipped-carrots-with-cranberries-415455

Quick Orange Coffee Cake

23 cup sugar. 1 tablespoon orange zest. 2 (10 ounce) packages refrigerated buttermilk biscuits. 3 tablespoons butter or 3 tablespoons margarine, melted. 12 cup powdered sugar. 1 tablespoon orange juice.

Mix together sugar and orange peel; set aside. Separate biscuits and dip each into melted butter, then in sugar mixture to coat well. In a greased 9 inch round pan, arrange biscuits to overlap slightly. Sprinkle any remaining sugar mixture on top. Bake in preheated 375* oven for 35 minutes or until golden. Cool on rack for 10 minutes and then turn out ontol serving dish. In a small bowl, combine powdered sugar and orange juice; blend well. Drizzle over coffee cake.

sugar. orange zest. refrigerated buttermilk biscuits. butter. powdered sugar. orange juice.

http://www.food.com/recipe/quick-orange-coffee-cake-45343

Double Apple Sidecar

1 tbsp. fresh lemon juice. 2 tbsp. apple cider. 2 tbsp. orange-flavored liqueur (recommended: Cointreau). 8 tbsp. apple brandy. ice.

Combine all the ingredients in a shaker. Shake for a few seconds then pour into glasses over ice. Serve immediately.

fresh lemon juice. apple cider. orange - flavored liqueur. apple brandy. ice.

http://www.delish.com/recipefinder/double-apple-sidecar-cocktails

White Bean and Kale Stuffed Peppers

6 whole Red Bell Peppers. 1 cup Quinoa. 1- 1/4 cup Low Sodium Vegetable Broth. 1 Tablespoon Olive Oil. 1/2 whole Yellow Onion, Diced. 2 cloves Garlic, Minced. 2 whole Carrots, Peeled And Chopped. 1 teaspoon Finely Chopped Fresh Rosemary. 2 cups Packed Shredded Kale. 3 Tablespoons Tomato Paste. 1 can Cannellini Beans, Drained (15 Oz Can). 1 whole Lemon, Juiced. 1 dash Crushed Red Pepper. 1 dash Salt And Pepper.

I addition to the above ingredients, you may also consider adding some lemon zest, maybe a bit more rosemary, and more tomato paste for flavor. I would also add more kale next time I make this (maybe double it?) because it cooked down quite a bit. If you try out those changes, leave a comment to let me know how it goes! Preheat oven to 350 F. Cut the tops off the peppers and remove the seeds and membranes from inside. Place the peppers in a baking dish and bake for 15 minutes to soften them. Chop up the tops of the peppers (the flesh around the stems) and set them aside to add in later. When the peppers are done cooking remove the dish from the oven and set them aside for a few minutes. Keep the oven on. Rinse quinoa in a colander under running water. Then add it into a small pot with the vegetable broth. You should use the amount of liquid that usually works for you when cooking quinoa, or the amount recommended on your package. I usually see recipes call for 1 1/2 cups of liquid, but less works better for me.) Bring it to a boil then lower heat a bit and simmer for about 15 minutes or until quinoa is tender and no liquid remains. Then remove the pan from the heat. Add a small amount of olive oil to a large pan over medium-high heat. Once hot, add the onions, garlic, and carrots and cook until soft, about 5 minutes. Stir in the rosemary. Stir in the kale and the reserved chopped bell peppers. Saute until softened, 2-3 minutes. Remove from heat. Add the quinoa, tomato paste, beans and lemon juice (and zest if using) and stir to combine. Season to taste with crushed red pepper, salt and pepper. Make sure that the peppers are sitting upright in your dish. Spoon the quinoa mixture into the peppers and bake at 350 F for 15 minutes. Serve hot!

red bell peppers. quinoa. low sodium vegetable broth. olive oil. yellow onion. garlic cloves. carrots. fresh rosemary. kale. tomato paste. lemon. crushed red pepper flakes. salt and pepper.

http://tastykitchen.com/recipes/special-dietary-needs/white-bean-and-kale-stuffed-peppers/

Instant Tiramisu

1 cup part-skim ricotta cheese. 34 cup reduced-fat cream cheese. 12 cup Splenda sugar substitute. 24 ladyfingers (2 3oz pkgs). 12 cup Kahlua. 1 tablespoon unsweetened cocoa.

Combine the first three ingredients in a food processor; process until smooth. Spilt the lady fingers in half lengthwise. Arrange 24 halves in a single layer in an 11x7-inch baking dish. Drizzle half of the Kahlua, and let stand for 5 minutes. Spread half the cheese mixture evenly over ladyfingers. Repeat the procedure with the remaining ladyfingers and Kahlua, and cheese mixture. Sprinkle with cocoa.

part - skim ricotta cheese. reduced - fat cream cheese. Splenda sugar substitute. ladyfingers. Kahlua. unsweetened cocoa.

http://www.food.com/recipe/instant-tiramisu-65778

Basil Lemon Brined Grilled Chicken

2 12 cups packed basil leaves (about 3 ounces). 1 tablespoon kosher salt. 1 teaspoon lemon zest (1/2 lemon). 12 teaspoon fresh ground black pepper. 1 tablespoon water. 2 12 lbs chicken breast halves, skin-on (about 4).

Prepare an ice water bath for the basil. Bring a small saucepan of water to boil over medium high heat; wilt basil leaves, drain, and plunge basil into ice water bath, then drain. Puree blanched basil, salt, lemon zest, pepper and water in a mini food processor or blender until smooth. Combine chicken with puree in a large resealable plastic bag and allow to marinate several hours or up to overnight. Grill chicken over indirect heat for 20 to 25 minutes or until an internal temperature of 165 degrees F with grill cover on. Open grill lid and grill chicken, skin side down, over direct heat to crisp skin and give it some char, 1 or 2 minutes. Loosely tent chicken with aluminum foil and let rest several minutes before serving.

basil leaves. kosher salt. lemon zest. fresh ground black pepper. water. chicken breast halves.

http://www.food.com/recipe/basil-lemon-brined-grilled-chicken-387276

Raspberry Lime Polenta Muffins

3/4 cups Flour. 3/4 cups Cornmeal. 1 teaspoon Baking Powder. 1/4 teaspoons Salt. 1 stick Unsalted Butter, Softened. 13 cups Raspberry Preserves Plus More For Topping, If Desired. 1- 1/4 cup Sugar. 4 whole Eggs. 4 whole Egg Yolks. 1 dash Lime Zest. Optional For Topping: Confectioners' Sugar.

Preheat oven to 350 F and line two standard-size 12-count cupcake pans with liners. In a small bowl, combine flour, cornmeal, baking powder and salt. Set aside. In the bowl of a standing mixer, cream the butter, raspberry preserves and sugar together until creamy. Add the eggs, one at a time, beating well after each addition. Add the egg yolks and lime zest, and mix well. On low speed, add the flour mixture and mix just until blended. Fill the cupcake liners 1/2 to 3/4 of the way full of the batter. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the pans. When cool, sprinkle with confectioners sugar and top with a teaspoon or two of raspberry preserves. Enjoy! Recipe adapted from Boston Uncommon.

flour. cornmeal. baking powder. salt. unsalted butter. raspberry preserves. sugar. eggs. egg yolks. lime zest. confectioners' sugar.

http://tastykitchen.com/recipes/breads/raspberry-lime-polenta-muffins/

Buffalo Chicken Wraps

1 Tablespoon Butter, Melted. 1 pinch Cayenne Pepper. 1 pinch Freshly Ground Pepper. 1 pinch Coarse Salt. 1/2 cups Hot Pepper Sauce, Divided (I Used Frank's). 1 pound Chicken Tenders. 1/4 cups Ranch Dressing. 1/2 cups Crumbled Blue Cheese, Divided. 4 whole Large Jalapeno Cheddar Tortillas. 4 slices Bacon, Cooked And Coarsely Chopped. 2 whole Eggs, Hardboiled And Roughly Chopped. 2 cups Shredded Romaine Lettuce. 1 cup Shredded Cheddar Cheese. 1 whole Roma Tomato, Diced.

Combine the butter, cayenne pepper, black pepper, salt and 1/4 cup of the hot pepper sauce in a bowl. Whisk to combine. Add the chicken and toss to coat. Cover the bowl and marinate the chicken in the refrigerator for however long you want to. An hour or more. Heat an indoor grill (or outdoor, whatevs) over medium-high and coat the grates with cooking spray. Add the chicken tenders and grill until cooked through with nice grill marks on both sides, about 8 minutes total. Remove chicken from the grill and roughly chop it. In a small bowl, whisk the ranch dressing with 1/4 cup of the blue cheese crumbles. Or buy blue cheese dressing. Heat up the tortillas in the oven or microwave and start crafting your wraps. Layer some chicken in the center of a tortilla, followed by bacon, eggs, romaine, tomatoes, blue cheese crumbles, cheddar, the dressing and a few more good glugs of hot pepper sauce. With your fingers, mix up the filling so the dressing evenly coats all of the ingredients. Roll up the burrito and tuck in the corners. You can throw it back on the grill if you want, or if youre a ravenous freak, go ahead and slice it in half and demolish. OMG.

butter. cayenne pepper. fresh ground pepper. coarse salt. hot pepper sauce. chicken tenders. ranch dressing. blue cheese. tortillas. bacon. eggs. romaine lettuce. shredded cheddar cheese. roma tomato.

http://tastykitchen.com/recipes/main-courses/buffalo-chicken-wraps-2/

South American Cheese Sauce

2 tablespoons olive oil. 1 large onion, chopped. 3 fresh garlic cloves, minced. 1 -2 jalapeno peppers, seeded and minced or 1 -2 pepper, of your choice. 1 (14 1/2 ounce) can diced tomatoes, drained. 3 tablespoons fresh cilantro, minced. 23 cup light cream, half-and-half or 23 cup heavy cream. 1 cup Velveeta cheese. salt and pepper, to taste.

In a heavy skillet heat oil then add garlic, onion and fresh pepper over medium heat. Saute onion until translucent and soft. Stir in tomatoes. Reduce heat to low and simmer for approximately 15 minutes or until mixture has slightly thickened. Stir in cream and Velveeta; cook over medium heat until Velveeta has melted, stirring until smooth. Stir in cilantro then season with salt and pepper, to taste. If too thick, thin with a few tablespoons chicken broth. Serve immediately. See serving suggestions in recipe description.

olive oil. onion. fresh garlic cloves. jalapeno peppers. diced tomatoes. fresh cilantro. light cream. Velveeta cheese. salt and pepper.

http://www.food.com/recipe/south-american-cheese-sauce-432731

Adobo Marinated Skirt Steak with giardiniera

1 pound Skirt Steak. 2 cloves Garlic, Minced. Salt And Pepper. 1 can (7 Oz. Size) Chipotles Peppers In Adobo Sauce. 1/4 cups Giardiniera.

Score both sides of the meat by slicing the meat lengthwise, against the grain. Be careful not to cut all the way through the meat. Stuff minced garlic into the slice marks. Sprinkle generously with salt and pepper. Place about 3 chipotle peppers on each side of the steak. Press the peppers into the meat so that the juices and seeds are spread around. Place in a plastic bag or baking dish and refrigerate for at least 3 hours. I usually do this the night before. Heat the grill on high. Grill the skirt steak about 3 minutes per side. Mine was about 1 inch think. If yours is thinner or you like your steak well done, then you will have to adjust your cooking time. Remove from grill and allow to sit about 5-10 minutes. Slice and place on a platter. Spoon the giardiniera over the top of the steak. Slice thinly and serve.

skirt steaks. garlic cloves. salt and pepper. adobo sauce. giardiniera.

http://tastykitchen.com/recipes/main-courses/adobo-marinated-skirt-steak-with-giardiniera/

Spice Cake & Toasted Walnut Cream Cheese Frosting

1 stick Unsalted Butter. 2 cups Dark Brown Sugar. 1/2 cups Vegetable Oil. 5 whole Eggs. 2 cups All-purpose Flour. 1 teaspoon Baking Powder. 1 teaspoon Baking Soda. 1 teaspoon Ground Cinnamon. 1/4 teaspoons Ground Allspice. 1/4 teaspoons Ground Ginger. 1/4 teaspoons Ground Cloves. 1/4 teaspoons Ground Nutmeg. 1/2 teaspoons Salt. 1- 1/4 cup Lowfat Buttermilk. 1- 1/2 cup Shelled Walnuts. 1/4 cups Unsalted Butter. 8 ounces, weight Cream Cheese. 1/2 teaspoons Vanilla Extract. 16 ounces, weight Powdered/Confectioners Sugar. 1/4 cups 2% Or Whole Milk.

For the cake: 1. Preheat oven to 350 F. 2. Using cooking spray (I used a coconut oil spray), grease two round 9 inch pans. 3. In a large bowl using an electric mixer, mix the butter and brown sugar until completely combined and creamed together. 4. Add the vegetable oil and mix until incorporated. 5. Separate the eggs and set aside the whites. Add egg yolks into the mixing bowl one at a time, mixing before adding the next. 6. In a separate bowl, sift the dry ingredients together (flour, baking powder, baking soda, spices, and salt.) 7. A little bit at a time, add the dry mixture and the buttermilk into the batter. Mix well after each addition. 8. In a separate bowl, beat the egg whites until stiff. After peaks form, fold them gently into the batter. 9. Pour the batter into the cake pans and bake for 30 minutes. They are done when a toothpick or fork comes out clean after inserting it into the center. 10. After they are done, remove them from the oven and let them cool completely in the pans. It will simply ruin dessert as you know it, if you dont. 11. While the cakes are cooling, lower the oven to 325 F and toast the walnuts on a foiled lined baking sheet for 15 minutes, mixing them a bit up on the baking sheet halfway through. 12. After the cakes have cooled, invert each cake on a plate in preparation for assembly. For the frosting: 1. In a mixing bowl using an electric mixer, blend the butter, cream cheese, vanilla extract then mix in powdered sugar a little bit at a time until fully incorporated. Add milk as needed to reach spreading consistency. 2. Roughly chop up the toasted walnuts and set aside 1/4 cup of them. Fold the remaining nuts into the frosting. For the assembly: 1. Put your first cake onto a cake platter. Add a healthy layer of the frosting to the top of the cake, add the other cake on top, and frost all the way around gently. The more tender you are with the cake, the less breaking and crumbling will happen! 2. After the cake is frosted all the way around both layers, sprinkle the remaining walnuts all over the cake.

unsalted butter. dark brown sugar. vegetable oil. eggs. all - purpose flour. baking powder. baking soda. ground cinnamon. ground allspice. ground ginger. ground cloves. ground nutmeg. salt. low - fat buttermilk. walnuts. unsalted butter. cream cheese. vanilla extract. confectioners' sugar. whole milk.

http://tastykitchen.com/recipes/desserts/spice-cake-toasted-walnut-cream-cheese-frosting/

Creamy Cabbage with Apples and Bacon

1 teaspoon olive oil. 6 slices bacon, chopped. 1 large onion, chopped. salt and pepper to taste. 1 tablespoon white sugar, or to taste. 2 tablespoons cider vinegar. 1 head green cabbage, cored and chopped. 2 large Granny Smith apples - peeled, cored and thickly sliced. 1/2 cup chicken stock, or as needed. 1/2 teaspoon coriander seeds. 1 pinch nutmeg. 1/2 cup sour cream.

Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste. Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine. Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart. Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

olive oil. bacon. onion. salt and pepper. white sugar. cider vinegar. green cabbage. Granny Smith apples. chicken stock. coriander seeds. nutmeg. sour cream.

http://allrecipes.com/recipe/creamy-cabbage-with-apples-and-bacon/

Marinated Cucumbers

3 whole Cucumbers. 1/4 whole Onion. 1/2 cups Water. 1 cup Vinegar. 2 teaspoons Salt. 1 cup Sugar. 1 teaspoon Dill Weed. 1 sprig Fresh Dill.

1. Slice cucumbers and onions into 1/8 inch slices. 2. Place cucumbers and onions into a non-reactive container or canning jar. 3. In a medium sized bowl whisk together water, vinegar, salt, sugar, and dill weed. 4. Cover cucumbers with syrup. Put the lid on. 5. Refrigerate for several hours before serving. Will keep for about a week in the refrigerator. Note: I use the same marinade for a few batches of cucumbers. Just add fresh cucumbers once you eat the first batch.

cucumbers. onion. water. vinegar. salt. sugar. dill weed. fresh dill.

http://tastykitchen.com/recipes/sidedishes/marinated-cucumbers/

Cheese Ravioli Lasagna

25 ounces, weight Frozen Or Refrigerated Cheese Ravioli. 24 ounces, fluid Pasta Sauce. 1/2 cups Water. 1 Tablespoon Sugar, Granulated. 1 Tablespoon Dried Parsley Plus Extra For Sprinkling Over The Third Layer. 1/2 teaspoons Pepper. 1/2 teaspoons Garlic Powder. 1/2 teaspoons Dried Italian Seasoning. 1/2 cups Parmesan Cheese, Grated. 8 ounces, weight Shredded Italian 5 Cheese Blend.

Preheat oven to 350 degrees F and grease an 11 x 7 baking pan. Cook and drain the cheese ravioli according to the package instructions. Put the pasta sauce in a medium bowl. Add the water, sugar, dried parsley, pepper, garlic powder and Italian seasoning, stir to combine. Now you are ready to assemble. For the first layer: Spread a little sauce in the bottom of the greased baking pan, then evenly place a layer of 15 ravioli noodles over the top. Spread some sauce over the ravioli, sprinkle with about 3 tablespoons Parmesan cheese, then approximately 2/3 cup of shredded cheese. Repeat the noodles, sauce and cheeses for the second layer. Note: The second and third layers will have approximately 20 ravioli each. The order for the third layer is a little different than the other layers: ravioli, sauce, shredded Italian cheese, 1/2 teaspoon dried parsley, then Parmesan cheese. Place in a preheated 350 degrees F oven and bake for 4045 minutes, or until bubbly, hot and brown on top. Remove from oven. Cool for about 10 minutes before serving.

cheese ravioli. pasta sauce. water. sugar. parsley. pepper. garlic powder. dried Italian seasoning. parmesan cheese.

http://tastykitchen.com/recipes/main-courses/cheese-ravioli-lasagna/

Chocolate Cherry Granola Bites

2 12 cups old fashioned oats. 1 cup whole wheat flour. 1 teaspoon baking soda. 2 12 tablespoons ground flax seeds. 1 teaspoon vanilla extract. 4 ounces applesauce. 13 cup honey. 12 cup water. 23 cup dark chocolate chips. 13 cup dried cherries.

1. Preheat oven to 325F 2. Lightly grease mini-muffin/tartlet pans (one 12 mini-muffin pan and one 6 mini-muffin pan). 3. In a large mixing bowl, combine dry ingredients (oats, flour, baking soda, flaxseed). 4. Stir in wet ingredients (applesauce, honey, vanilla, water). 5. Fold in dried cherries and chocolate chunks to taste. 6. Lightly press mixture into the mini-muffin pans. 7. Bake at 325 F for 18 minutes, or until slightly browned. 8. Makes 18 bites.

old fashioned oats. whole wheat flour. baking soda. ground flax seeds. vanilla extract. applesauce. honey. water. dark chocolate chips. dried cherries.

http://www.food.com/recipe/chocolate-cherry-granola-bites-489839

Asparagi Alla Parmigiana (Italian Asparagus Gratin)

2 lbs asparagus, trimmed. 3 tablespoons butter, cut into pieces. 12-23 cup parmesan cheese, grated. salt and pepper.

Preheat oven to 450F. Butter a shallow gratin or baking dish that is just large enough to hold the asparagus. Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese Keep adding layers until all asparagus and all cheese is used, finishing with the cheese. Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven. Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted. *Variations. Instead of the butter use olive oil or half butter and half olive oil. Use half Parmesan and half shredded fontina cheese for a creamier gratin. Layer a couple of slices of prosciutto in with the asparagus if you like. Sprinkle with a little lemon zest for added zing.

asparagus. butter. parmesan cheese. salt and pepper.

http://www.food.com/recipe/asparagi-alla-parmigiana-italian-asparagus-gratin-455952

Strawberry Cheesecake French Toast

1 loaf French Bread. 8 ounces, weight Cream Cheese, Softened. 2 Tablespoons Brown Sugar. 1/2 teaspoons Vanilla. 5 whole Eggs. 2 cups Milk. 1 teaspoon Cinnamon. 1 cup Sliced Strawberries.

Cut French bread into 12 slices that are about 2 inches thick. Cut into each slice about halfway through (do not cut straight through) forming a little pocket. Set bread aside. In a bowl, combine cream cheese, sugar and vanilla. In a large bowl, whisk together eggs, milk and cinnamon. Spray a grill pan with non-stick spray and heat over medium heat. Fill each of the French bread pockets with about 1/2 tablespoon of cream cheese mixture and 2-3 slices of strawberry. Dunk toast in egg mixture and place on the hot grill pan in a single layer. Brown for 2-4 minutes. Turn and brown second side. Remove cooked toast to a plate and tent plate with foil to keep warm. Continue with remaining bread slices, cream cheese and strawberries.

French bread. cream cheese. brown sugar. vanilla. eggs. milk. cinnamon. strawberries.

http://tastykitchen.com/recipes/breakfastbrunch/strawberry-cheesecake-french-toast/

Peanut Butter Banana Protein Muffins

2 whole Large Ripe Bananas. 1 cup Creamy Peanut Butter. 4 Tablespoons Protein Powder. 1 Tablespoon Vanilla Extract. 1 teaspoon Baking Powder. 1/2 teaspoons Salt. 2 whole Eggs. 1/4 cups Honey. 1/2 cups Mini Chocolate Chips.

Preheat oven to 400 degrees F. Place all ingredients except the chocolate chips in a blender. Blend mixture approximately 30-45 seconds or until completely smooth. Using a spatula or spoon, lightly stir in the chocolate chips Spray a standard muffin tin with cooking spray and scoop batter into muffin tin (I use an ice cream scoop). Bake 12-14 minutes or until muffins have set.

bananas. creamy peanut butter. protein powder. vanilla extract. baking powder. salt. eggs. honey. mini chocolate chips.

http://tastykitchen.com/recipes/breads/peanut-butter-banana-protein-muffins/

Mocha Cream Dessert

3 tablespoons cornflour. 2 tablespoons cocoa. 1 teaspoon instant coffee powder. 600 ml milk. 12 orange (grated rind only). 1 pinch salt. 2 tablespoons cream. 1 -2 teaspoon sugar (optional).

Mix the dry ingredients together with a little of the milk until smooth. Put remainder of milk in saucepan and bring to boil. Pour some of the hot milk on to the paste mixture and stir well. Return this mix to the saucepan and stir over medium heat for 5 minutes. Add the grated orange rind. Remove from heat and stir in the cream. Place in either one bowl or individual dishes. Serve cold with whipped cream and some canned mandarin pieces or grated chocolate. Note: Cook time does not include chilling time of maybe 1/2hr or longer.

cornflour. cocoa. instant coffee powder. milk. oranges. salt. cream. sugar.

http://www.food.com/recipe/mocha-cream-dessert-129957

Xcellent Scalloped Eggplant! (Aubergine)

1 (1 lb) eggplant, peeled and cut into 1/2-inch cubes. 1 small onion, grated. 3 slices bread, crumbled. 12 cup evaporated milk. 12 cup green pepper, chopped. 2 -3 garlic cloves, minced (optional). 1 cup sharp cheddar cheese, shredded. 3 tablespoons butter, melted (or margarine). 1 egg, beaten. 1 teaspoon salt. 14 teaspoon pepper. 12 teaspoon dried oregano. 12 teaspoon dried basil. 14 teaspoon dried thyme. 14 cup cracker crumb. paprika.

Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well. Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy! Yield: 6 servings.

eggplants. onion. bread. evaporated milk. green peppers. garlic cloves. sharp cheddar cheese. butter. egg. salt. pepper. dried oregano. dried basil. dried thyme. cracker crumbs. paprika.

http://www.food.com/recipe/xcellent-scalloped-eggplant-aubergine-131357

Montokers

8 slices cooked bacon. 4 slices American cheese or 4 slices swiss cheese. 4 slices white bread or 4 slices rye bread.

Lightly toast bread of choice. Layer 1 slice of cheese of choice on toast, place 2 slices of bacon atop of cheese. Broil until cheese is melted.

cooked bacon. American cheese. white bread.

http://www.food.com/recipe/montokers-113560

Easy Chicken Picante

12 cup medium salsa. 14 cup Dijon mustard. 1 lime, juice of. 6 boneless chicken breasts. 2 tablespoons butter.

Mix the salsa, mustard and lime juice in a large bowl or ziploc bag. Add the chicken, turning to coat with the marinade. Let it marinate in refrigerator at least 30 minutes. Melt butter in a large skillet over medium heat until foamy. Drain chicken saving the marinade. Add chicken to skillet in a single layer. Cook 10-15 minutes till the chicken is a light brown on both sides. Add the reserved marinade to skillet and cook 5-10 minutes or until chicken is done. Remove chicken to a serving platter; keep warm. Boil marinade in skillet over high heat 1 minutes; pour over chicken. Top with sour cream and chopped green onions.

salsa. Dijon mustard. lime. boneless chicken breasts. butter.

http://www.food.com/recipe/easy-chicken-picante-274739

Prosciutto and Parmesan Pinwheels

1 (17.5 ounce) package frozen puff pastry sheets, thawed. 5 ounces prosciutto, thinly sliced. 5 ounces Parmesan cheese, thinly sliced. 2 teaspoons prepared Dijon mustard.

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray. Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet. Bake 10 to 12 minutes.

puff pastry sheets. prosciutto. parmesan cheese. Dijon mustard.

http://allrecipes.com/recipe/prosciutto-and-parmesan-pinwheels/

Spiced Pumpkin Butter Spread

10 cups Pureed Cooked Pumpkin. 2 Tablespoons Cinnamon. 2 Tablespoons Lemon Juice. 1- 1/2 teaspoon Nutmeg. 1 teaspoon Ginger. 1/2 teaspoons Salt. 1 pound Light Brown Sugar.

1. Place all ingredients into a large slow cooker. Stir to combine. 2. Cover with the lid and cook on low for 3 hours. Stir every 30 minutes. 3. Remove the lid and continue cooking on low for 1 hour or until thick. 4. Turn off the heat. Allow to cool. 5. Place in airtight containers and store in the refrigerator.

pumpkin puree. cinnamon. lemon juice. nutmeg. ginger. salt. light brown sugar.

http://tastykitchen.com/recipes/condiments/spiced-pumpkin-butter-spread/

Judy's Jewish Coffee Cake

12 lb margarine. 2 cups sugar. 1 pint sour cream. 1 teaspoon baking soda. 4 eggs. 1 teaspoon baking powder. 3 cups flour. 1 cup sugar. 1 teaspoon cinnamon. 34 cup walnuts, chopped.

Cream margarine and sugar well. Mix in sour cream, baking soda, and. eggs one at a time. Set aside. Sift together baking powder and flour,. and add to other mixture. Set aside. In a small bowl combine Topping ingredients. Fold 3/4 of the Topping mixture into cake batter, mixing well. Spoon cake batter into a 9x13" greased and floured pan. Sprinkle the remainder of the topping on top of the cake. Bake at 350, for 55 minutes.

margarine. sugar. sour cream. baking soda. eggs. baking powder. flour. sugar. cinnamon. walnuts.

http://www.food.com/recipe/judys-jewish-coffee-cake-254546

Moonstruck Eggs

4 slices Italian bread. 4 eggs. 12 red bell pepper, seeded,cut into thin strips. 12 small onion, peeled,halved,sliced thinly. salt. fresh ground pepper, to taste. extra virgin olive oil. 1 clove crushed garlic (optional).

Heat a small amount of olive oil in skillet on medium heat. Add sliced red peppers, sliced onions, and crushed garlic and saute until vegetables are soft& tender, but not mushy. Using a slotted spoon, remove peppers& onions to a plate and keep warm. Drain excess oil, if necessary, leaving just enough to keep bread and eggs from sticking to your pan. Reduce heat to low. You may even need to add a bit more oil depending on your pan. Make a nest in each slice of bread by tearing out some of the center and set bread slices into skillet. Let the bread brown for a few seconds, then flip over. Immediately crack an egg into the nests of each slice of bread and cook until eggs are set to your liking. You may flip over if desired, but it will not be as attractive as sunny side up. (Tip: If you place a lid over your pan after you crack the eggs, this will help the yolks cook faster.) The trick is to work quickly and also not to have heat set too high or you will burn your eggs/bread. While the eggs are cooking, you may return the vegetables to the pan and push them to one side to reheat them if necessary. Serve eggs with the roasted peppers& onions on top of egg nests or on the side. Season with salt& pepper to taste.

Italian bread. eggs. red bell peppers. onions. salt. fresh ground pepper. extra virgin olive oil. garlic.

http://www.food.com/recipe/moonstruck-eggs-16811

Judy's Brown Sauce

10 cups peeled, cored, and roughly chopped tart apples. 10 cups pitted and halved fresh prune plums. 5 cups chopped onions. 6 cups malt vinegar. 5 cups white sugar. 1/2 cup salt. 1/2 cup Worcestershire sauce. 4 cloves garlic, minced. 2 teaspoons ground ginger. 2 teaspoons ground nutmeg. 2 teaspoons ground allspice. 2 teaspoons ground cayenne pepper. 15 half-pint canning jars with lids and rings.

Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

tart apples. prunes. onions. malt vinegar. white sugar. salt. Worcestershire sauce. garlic cloves. ground ginger. ground nutmeg. ground allspice. ground cayenne pepper.

http://allrecipes.com/recipe/judys-brown-sauce/

Bourbon Steelhead Trout

14 cup fresh lemon juice. 14 cup tamari soy sauce. 14 cup olive oil. 1 ounce Bourbon. 1 large steelhead fillet.

Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours. Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.

fresh lemon juice. tamari soy sauce. olive oil. Bourbon. steelhead fillet.

http://www.food.com/recipe/bourbon-steelhead-trout-269465

Calico Squash Casserole

2 cups sliced yellow squash. 1 cup sliced zucchini. 1 onion, chopped. 1/4 cup sliced green onion. 1 cup water. 1 teaspoon salt, divided. 2 cups crushed buttery round crackers. 1/2 cup melted butter. 1 (10.75 ounce) can condensed cream of mushroom soup. 1 (8 ounce) can sliced water chestnuts, drained. 1 large carrot, shredded. 1/2 cup mayonnaise. 1/2 (4 ounce) jar diced pimento peppers, drained. 1 teaspoon sage. 1/2 teaspoon white pepper. 1 cup shredded sharp Cheddar cheese.

Preheat oven to 350 degrees F (175 degrees C). In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside. In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish. In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs. Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

yellow squash. zucchini. onion. green onions. water. salt. crackers. butter. condensed cream of mushroom soup. sliced water chestnuts. carrot. mayonnaise. pimento pepper. sage. white pepper. sharp cheddar cheese.

http://allrecipes.com/recipe/calico-squash-casserole/

Bailey's Brownie Trifle

1 (19 1/2 ounce) package fudge brownie mix. 2 14 cups milk (divided, I use skim for that's usually what I have on hand). 12 cup oil. 2 eggs. 1 teaspoon vanilla. 12 cup Baileys Irish Cream (optional). 1 (3 1/2 ounce) package instant white chocolate pudding and pie filling mix. 1 (8 ounce) package english toffee (reserving 1 Tablespoon for garnish) or 1 (8 ounce) package Heath candy bars, bits (reserving 1 Tablespoon for garnish). 12 ounces Cool Whip.

Heat oven to 350F degrees. Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla. Bake and cool as directed. Prepare pudding mix as directed using the above 2 cups of milk. Once the brownies are cool, cut them into small 1 inch squares. Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten. Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies. Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits. Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too. Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip. Sprinkle with reserved 1 Tablespoon of toffee bits. Cover and refrigerate at least 4 hours or overnight before serving. Best when made the night before, then all the flavors have a chance to sit and meld together. Cover and refrigerate any remaining trifle, if there is any left!

fudge brownie mix. milk. oil. eggs. vanilla. Baileys Irish Cream. instant white chocolate pudding and pie filling mix. english toffee. Cool Whip.

http://www.food.com/recipe/baileys-brownie-trifle-305870

Mushroom and Spinach Quesadilla With Garden Salad

14 teaspoon olive oil. 14 red capsicum (finely chopped). 70 g button mushrooms (thinly sliced). 1 garlic clove (minced). 20 g spinach leaves (baby 2 cups). 2 spring onions (thinly sliced diagonally). 1 pinch chili flakes (optional). 2 tortillas (Old El Paso Extra Light specified). 60 g cheddar cheese (1/2 cup 30% fat-reduced grated). cooking spray. 2 tablespoons sour cream (extra light to serve). coriander sprig (to serve). lime wedge (or lemon wedges to serve). 45 g mixed salad greens (3 cups). 1 lebanese cucumber (halved lengthways, thinly sliced diagonally). 1 14 g cherry tomatoes (halved).

Preheat oven to 190C (fan forced). Line a baking tray with baking paper. Heat the oil in a large non-stick frying pan on medium and add the capsicum and mushroom and cook, tossing often, for 3 to 4 minutes or until the mushroom is tender and then add the garlic, spinach leaves, shallot and chili flakes (if using) and cook, tossing, for 1 minute or until the spinach starts to wilt and then transfer the mixture to a medium bowl and set aside. Spray on side of each tortilla, and place 1 tortilla, spray side up on the baking tray and sprinkle half of the cheese over the tortilla and then spread the vegetable mixture over and top with the remaining cheese and then add the remaining tortilla, sprays side up. Bake for 10 to 15 minutes or until crispy and the cheese has melted. Garden Salad - meanwhile, put the salad leaves, cucumber and tomato in a bowl and toss to combine. Cut the quesadilla into 4 wedges and divide between plates and top with sour cream and coriander sprigs to serve and accompany with the lime wedges and salad.

olive oil. red capsicums. button mushrooms. garlic clove. spinach leaves. spring onions. chili flakes. tortillas. cheddar cheese. cooking spray. sour cream. coriander sprigs. lime wedges. mixed salad greens. lebanese cucumber. cherry tomatoes.

http://www.food.com/recipe/mushroom-and-spinach-quesadilla-with-garden-salad-460359

Murray's Fried Spaghetti

2 tablespoons olive oil. 1 tablespoon butter. 12 ounces cooked ham, cubed (leftovers you can also use are hot dogs or bologna or even chicken about 1.5 cups). 1 small onion, chopped. 4 cups cooked spaghetti. 12 teaspoon salt (to taste). 12 teaspoon black pepper (to taste).

In large skillet heat oil and butter over medium-high heat. Add meat and onions and saute for 2-3 minutes. Add cooked spaghetti, salt and pepper. Using side of spatula, chop up spaghetti while mixing ingredients. Toss and saute until hot. Serve immediately.

olive oil. butter. cooked ham. onion. cooked spaghetti. salt. black pepper.

http://www.food.com/recipe/murrays-fried-spaghetti-226114

1-Dish Chicken Parmesan

Batter:. Mazola Pure Cooking Spray. 1 1/2 cups all-purpose flour. 2 envelopes Fleischmann's RapidRise Yeast. 2 teaspoons sugar. 1/2 teaspoon salt. 3/4 cup very warm water (120 degrees F to 130 degrees F). 3 tablespoons olive oil. Toppings:. 12 ounces fully cooked, frozen, breaded chicken (breast or tenders), chopped. 2 cups spaghetti sauce. 1 cup Italian blend shredded cheese. 1 teaspoon Spice Islands Italian Herb Seasoning.

Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest 5 to 10 minutes. Top batter evenly with chicken. Pour marinara sauce over chicken, sprinkle with cheese and herbs. Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes, or until done.

cooking spray. all - purpose flour. sugar. salt. water. olive oil. spaghetti sauce. cheese. Italian herb seasoning.

http://allrecipes.com/recipe/1-dish-chicken-parmesan/