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] | Coriander Lemon Couscous | 250 g israeli couscous or 250 g normal couscous. 50 g coriander, chopped. 1 lemon, zest of. 14 cup olive oil. 100 g nuts, toasted. salt and pepper. | Cook the couscous according to package directions. Meanwhile, put the coriander and lemon zest in a bowl. When the couscous is done, mix it with the coriander and lemon zest. Add the olive oil and nuts and mix again. Season with salt and pepper. Serve immediately or chill if desired. Squeeze a little lemon juice over the couscous just before serving. | |
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] | Good-for-you Pancakes | 2 cups flour. 23 cup old fashioned oats. 12 cup shredded bran cereal. 2 teaspoons baking powder. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 12 teaspoon ground nutmeg. 14 teaspoon salt. 2 12 cups low-fat buttermilk or 2 12 cups milk. 2 large eggs. 6 tablespoons sugar. 14 cup vegetable oil. 2 tablespoons vanilla extract. 1 cup applesauce. butter. | Combine first 8 ingredients in large bowl; add remaining ingredients and whisk until mixture is blended but small lumps remain; stir in 1 cup apple sauce. Preheat oven to 250F; melt 1/2 tblsp butter in large skillet over medium-low heat; pour batter by 1/3 cupfuls into skillet. Cook pancakes until bottoms are golden-brown and bubbles form on top, about 2 minutes; turn pancakes over; cook until bottoms are golden-brown, about 2 minutes; transfer to baking sheet as they are done to keep warm. Repeat, using more butter as necessary. | |
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] | Red Onion, Sour Cream, and Caviar Quesadillas | 2 6- to 8-inch flour tortillas. 4 tablespoons sour cream. 2 tablespoons chopped red onion. | Fold tortillas in half and cut each quesadilla into 3 wedges. Garnish with: 2 tablespoons sour cream 2 tablespoons caviar Red onion slivers Small dill sprigs 6 thin lemon slices | |
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] | Crispy Tempura Batter | 1 cup all-purpose flour. 1 tablespoon cornstarch. 1 12 cups seltzer water. 1 dash salt. | Combine all ingredients. (seltzer water should be ice cold). Rest the batter in the chiller for about 15 minutes. Use as batter for seafood, meats and vegetables. | |
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] | Creamy Pimento Cheese | 1 (8 ounce) package cream cheese, softened. 2 cups shredded extra-sharp Cheddar cheese. 1/3 cup mayonnaise. 1 pinch garlic powder. 1 (4 ounce) jar diced pimentos, drained. | Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour. | |
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] | Peanut Butter Cake with Salted Chocolate Ganache | 1- 1/4 cup Flour. 1 teaspoon Baking Powder. 1/4 teaspoons Salt. 1/4 cups Butter, Softened. 1/2 cups Creamy Peanut Butter. 1/2 cups Packed Brown Sugar. 1 whole Egg. 2 teaspoons Vanilla Extract. 23 cups Soy Milk. 23 cups Non-dairy Milk. 8 ounces, weight Semi-sweet Chocolate. 3 Tablespoons Maple Syrup. Flaky Sea Salt, For Sprinkling On Top. | Preheat oven to 350 degrees F and grease an 8-inch round cake pan. Set aside. For the cake, sift together the dry ingredients in a medium size bowl. In another bowl, beat together the butter, peanut butter and brown sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Add the soy milk and dry ingredients alternately, beating well after each addition. Pour batter into the prepared pan and bake for 25 minutes, or until the sides of the cake begin to pull away from the pan. Turn over onto a large plate and let cool while you make the ganache. To make the ganache, bring the soy milk to a simmer on the stove. Pour over the chocolate chips , add the maple syrup and stir together until smooth. Let sit for 15 minutes to cool. Pour ganache evenly over the cake so it drips down over all the sides. Place cake in the fridge for another 15 minutes so the ganache can set, then sprinkle flaky sea salt over the top. | |
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] | Asian Stir-fried Broccoli | 1/2 cups Chicken Broth. 4 teaspoons Soy Sauce. 1 Tablespoon Hoisin Sauce. 2 teaspoons Sesame Oil. 2 teaspoons Cornstarch. 2 teaspoons Olive Oil. 5 cups Broccoli Florets. 2 cloves Garlic, Minced. | In a small bowl, whisk together broth, soy sauce, hoisin sauce, sesame oil and cornstarch until combined. In a large nonstick skillet, heat olive oil over medium heat. Add broccoli and stir fry for 45 minutes until it is bright green and tender crisp. If you like it more well-cooked, continue cooking for a couple more minutes. Add garlic and continue stir-frying for another minute or so. Pour sauce over top of broccoli and stir well to coat broccoli with sauce. Simmer for a minute or two until sauce is heated through. Serve immediately. Recipe adapted from Mels Kitchen Cafe. | |
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] | Egg Custard Pie II | 3 eggs. 2 cups milk. 1 teaspoon vanilla extract. 1/2 cup white sugar. 1 pinch salt. 1 recipe pastry for a 9 inch single crust pie. | Mix together eggs, milk, vanilla, sugar, and salt, and pour into pie shell. Bake at 425 degrees F (220 degrees C) for 12-13 minutes, then reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes. | |
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] | Rosemary Peas With Pinenuts | 3 tablespoons unsalted butter. 1 cup pine nuts. 4 green onions, minced green parts only. 2 (8 ounce) frozen peas, slighty thawed. 2 tablespoons fresh rosemary, or. 2 teaspoons dried rosemary. 12 teaspoon sugar. salt & pepper. | Melt butter in a large skillet over medium heat. Saute pine nuts until golden. Add green onions and saute 2 minutes. Add peas, rosemary and sugar to skillet and continue to cook until heated through. Season with salt and pepper to taste. | |
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] | Swiss Chard Artichoke Pizza | 14 cup olive oil. 1 cup onion (chopped). 6 garlic cloves (minced). 1 bunch swiss chard (about 12-16 ounces, separate leaves from stalks and chop into small pieces). 1 (14 ounce) can artichoke hearts (water packed,drained and chopped). 1 cup parmesan cheese (grated). 1 12 teaspoons Worcestershire sauce. salt & freshly ground black pepper. 1 teaspoon red pepper flakes. 16 -24 ounces mozzarella cheese (shredded). 12 cup mushroom (canned-sliced or fresh-sauted). 4 slices bacon (cooked and crumbled). 1 (1/4 ounce) package active dry yeast. 1 teaspoon white sugar. 1 cup warm water (110 degrees F/45 degrees C). 2 12 cups bread flour. 2 tablespoons olive oil. 1 teaspoon salt. | Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes. Remove from heat, cool slightly,stir in Parmesan cheese. Pizza:. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal. Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving. | |
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] | Scrambled Eggs With Smoked Salmon | 1 tablespoon butter. 4 ounces smoked salmon, flaked. 4 eggs. 14 cup water. 14 teaspoon pepper. 1 tablespoon snipped dill weed. 2 -4 slices buttered toast. more dill weed (optional). | Heat butter in a skillet over med. heat until bubbly; cook and stir salmon 1 minute. Beat eggs, water and pepper; pour into skillet. Cook over low heat, stirring occasionally, until eggs are thickened throughout but still moist,, 3 to 5 mins. ; sprinkle with snipped dillweed. Serve on toast; garnish with additional dill weed. if desired. | |
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] | Salted Nut Roll | 3 cups powdered sugar. 1 (7 ounce) jar marshmallow creme. 1 teaspoon vanilla. 14 teaspoon almond extract. 14 ounces caramels. 3 tablespoons water. 2 cups chopped salted nuts. | Mix center well kneading till smooth, it will seem very dry. Shape into 8 rolls, roll them in wax paper. Freeze for 2 hours. Melt caramels with water and beat well. Roll logs in caramel and then into chopped nuts. Keep in an airtight plastic container lined with wax paper and keep refrigerated. Keeps 2-4 weeks. Prep time is to make them only -- not freezer time. | |
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] | Strawberry Lemonade Cupcakes | 1 cup Unsalted Butter, Room Temperature. 1- 1/4 cup Granulated Sugar. 2 whole Large Eggs, Room Temperature. 3 Tablespoons Lemon Zest. 1- 1/2 cup All-purpose Flour. 1/4 teaspoons Baking Powder. 1/4 teaspoons Baking Soda. 1/2 teaspoons Salt. 2 Tablespoons Fresh Lemon Juice. 13 cups Buttermilk Or Coconut Milk. 1 teaspoon Pure Vanilla Extract. 1- 1/2 stick Unsalted Butter, Room Temperature. 1 cup Sliced Strawberries, Dried On Paper Towels. 1/2 teaspoons Fresh Lemon Juice. 3 cups Powdered Sugar. | For the cupcakes: 1. Preheat the oven to 350 F. Add cupcake liners into a 12-count muffin pan. 2. In the bowl of your stand mixer, add butter and sugar and mix on high until well blended and fluffy. 3. Turn down mixer to medium speed and add eggs, one at a time, beating after each addition. 4. Next, turn down mixer to low speed and add in lemon zest, flour, baking powder, baking soda and salt. 5. Lastly, add in lemon juice, milk and vanilla extract and mix until well blended. 6. Using an ice cream scoop, fill each cupcake liner 3/4 full and bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 7. Place cupcake pan on a cooling rack for 10 minutes. 8. Remove cupcakes from pan and let them rest until completely cool. For the buttercream: 1. Add butter into the bowl of yours tand mixer and start on high speed. Add in strawberries and lemon juice and continue to mix. Lastly, slowly add in powdered sugar and continue to mix until buttercream is fluffy and light. If the buttercream is a little watery due to the berries, add in more powdered sugar until buttercream consistency has stiffened. 2. Pipe or frost completely cooled cupcakes with buttercream. | |
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] | Egg Casserole | 16 eggs, hard boiled, sliced. 2 (10 1/2 ounce) cans cream of mushroom soup. 1 cup cheese, sharp, grated. 1 lb mushroom. 1 scallion, bunch, diced. 12 cup sherry wine. | Saute mushrooms in butter and drain. Heat and stir until smooth:soup, cheese, mushrooms, scallions, sherry. Add sliced eggs. Bake for 45 minutes-1 hour. This can be put together the day before. Stays micely on a warming tray for a long time. Can be served by itself or put on toast. (Serve with slotted spoon.) This has been served as Christmas Brunch in my family for many years. | |
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] | Chicken Martini | 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1" Pieces. 3 Tablespoons Worcestershire Sauce. 1 Tablespoon Lemon Pepper Seasoning. 12 ounces, weight Angel Hair Pasta. 2 Tablespoons Olive Oil, Divided. 1 cup Onion, Diced. 2 cloves Garlic, Minced. 14 ounces, weight Artichokes, Canned, Chopped. 2 Tablespoons Olive Juice, From The Jar. 1 cup Chicken Broth. 1 cup White Wine. 2 Tablespoons Gin. 2 Tablespoons Lemon Juice. 16 ounces, weight Petite Diced Tomatoes. 3 Tablespoons Parmesan Cheese, Shredded. | Spread the chicken pieces into one layer on a big plate or prep area. Stab with a fork several times, then sprinkle on the Worcestershire sauce followed by a few generous shakes of the lemon pepper. Allow to marinate for a few minutes. Cook pasta according to package directions. Meanwhile, heat about 1 Tablespoon of olive oil in a large saute pan over medium-high heat. Throw in the chicken when the oil is hot. Let it brown for about a minute or two. Then, turn it, browning the other sides and continue cooking until browned and done about 6 minutes or so. Move to a plate and cover with foil. Do not rinse the pan...we need those little brown bits! Add another Tablespoon of olive oil to the pan, and then add the garlic and onions. Stir and cook until you can smell the garlic and then add the artichokes and all of the remaining ingredients. Bring to a slow boil, then reduce heat to medium-low and cover. Simmer, and stir occasionally, for about 20 minutes. You may want to taste it and adjust for salt and pepper, although you shouldnt need any salt because the olives really season this well. Add the chicken to the sauce and simmer about another one or two minutes, then remove from heat. Toss with the pasta and serve. | |
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] | Awesome Banana Pancakes | 2 cups buttermilk. 2 eggs. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup mashed bananas. | Whisk together the buttermilk and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and salt in a separate large bowl. Make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy). Let the batter sit for at least 1 minute before using. Heat a large skillet over medium-high heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. | |
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] | Chiles Rellenos Pie | 1/2 c. regular long-grain rice. 2 can whole mild green chiles. .67 c. bean dip. 4 large eggs. 2 c. milk. 1/2 tsp. salt. 1/4 lb. Monterey Jack cheese. | Prepare rice as label directs, but do not add salt to water. Meanwhile, with knife, split each chile lengthwise in half, but not all the way through. Spoon 1 heaping tablespoon bean dip onto half of each chile; fold remaining half of chile over. In medium bowl, with wire whisk or fork, mix eggs, milk, and salt until well blended. Preheat oven to 325 degrees F. Spoon rice into shallow 1 1/2-quart casserole or 9 1/2-inch deep-dish pie plate. Place stuffed chiles on top of rice. Pour egg mixture over chiles; sprinkle with cheese. Bake pie 50 minutes or until knife inserted in center comes out clean. | |
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] | Delicious Turkey Glaze | 1/4 cup sugar-free organic apple juice. 1/3 cup melted butter. 1/3 cup honey. | In a small bowl, whisk together the apple cider, butter and honey. Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven. | |
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] | Boiled Raisin Cake | 2 cups raisins. 1 cup brown sugar. 1 cup hot water. 12 cup shortening. 1 teaspoon salt. 12 teaspoon cinnamon. 12 teaspoon nutmeg. 14 teaspoon clove. 1 teaspoon vanilla. 2 cups pastry flour. 1 teaspoon baking soda. | In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves. Bring mixture to boiling point, cover and let simmer for 6 minutes. Cool to lukewarm and add vanilla. Add soda to flour and mix. Combine flour and raisin mixture well. Bake in buttered 9X5" loaf pan in 325 oven for 1-1 1/4 hours. Cool in pan. This cake improves with keeping. -------------------------------------. NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose. | |
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] | Bacon Macarons with Chocolate Peanut Butter Cream | 6 slices Bacon (cooked Until Crispy). 1 cup Powdered Sugar. 3 Tablespoons Unsweetened Cocoa Powder. 3/4 cups Almond Flour. 2 Large Egg Whites At Room Temperature. 18 teaspoons Cream Of Tartar. 1/4 cups Superfine Sugar. 1- 1/2 stick Butter, At Room Temperature. 1/2 cups Unsweetened Cocoa Powder. 1/2 teaspoons Salt. 3 cups Sifted Powdered Sugar. 2 Tablespoons Milk. 1 teaspoon Vanilla Extract. 1/2 cups Heavy Cream. 13 cups Ovaltine Powder. | Put the bacon in the food processor and grind to a fine crumb; set aside. Sift the powdered sugar, cocoa powder and the almond flour in a bowl. Whisk the whites on medium speed until they get foamy; add the cream of tartar and mix a little more. Add the superfine sugar gradually and when all added, crank up the mixer to high and whisk until you get stiff peaks. Take your bowl with the dry ingredients and add to the egg whites in 2 stages. Start folding the mixture with a large flat spatula, gently turning about 50 times. Finally fold in 1/2 cup of the bacon crumbs. Transfer the mixture to a piping bag with a 1/2 inch plain tip and start piping onto a parchment-lined cookie sheet. I piped to about the size of a quarter and then drag the tip to the edge quickly to avoid leaving a peak on the macaron. Once they are all piped, leave them sitting at room temperature for at least 45 minutes until you see them become dull and dry on top. Preheat the oven to 375 degrees F. Bake for about 15 minutes, turning once after 5 minutes. Leave to cool for a couple of minutes when they come out of the oven and then gently lift the whole paper sheet from the tray to your counter or a wire rack to cool. For the filling, cream together the butter, cocoa powder and salt for about 3 minutes and then scrape down. Add the powdered sugar on low speed and then add the milk and vanilla. Scrape down again. Gradually mix faster until well smooth. In a separate cup, mix the cream and Ovaltine together. Slowly add this to the mixer on low speed, scraping down again. Beat until smooth and creamy. Spread or pipe frosting onto brownie or cakes. Frosting will last for up to 5 days in the fridge. | |
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] | Famous Chicken Adobo | 2 tablespoons vegetable oil. 1 (3 pound) chicken, cut into pieces. 1 large onion, quartered and sliced. 2 tablespoons minced garlic. 1/3 cup white vinegar. 2/3 cup low sodium soy sauce. 1 tablespoon garlic powder. 1 tablespoon black pepper. 1 bay leaf. | Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes. | |
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] | Ground Turkey Salad | 1 lb ground turkey. 12 lb asparagus (trimmed in 1 inch pieces, blanched). 1 small onion (sliced thin). 1 large orange (peeled, in sections). 12 a red bell pepper (chopped). 14 cup almonds (chopped coarse, toasted). 2 tablespoons fat-free mayonnaise. 1 tablespoon Dijon mustard. 14 cup nonfat sour cream. 12 teaspoon ground ginger. salt & fresh ground pepper (to taste). 1 head romaine lettuce (separated). | Brown turkey. Drain. Let cool. Stir in the aparagus, onion, orange, pepper and almonds. Whisk together the mayonnaise, dijon, sour cream, ginger, salt and pepper. Toss with turkey mix to coat. Serve with lettuce at table. Wrap in leaves to eat. | |
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] | Double Chocolate Chunk Biscotti | 13 cup butter or 13 cup margarine. 23 cup sugar. 14 cup unsweetened cocoa powder. 2 teaspoons baking powder. 2 eggs. 1 34 cups flour. 4 ounces white baking bar, coarsely chopped. 3 ounces semisweet chocolate, chopped. | Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec. Add sugar, cocoa powder and baking powder & beat until combined. Beat in eggs. Beat in as much of the flour as you can. Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half. Shape each half into a 9" long log. Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick. Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean. Cool on the cookie sheet set on a wire rack for 1 hour. Using a serrated knife, cut each log diagonally into 1/2" thick slices. Lay slices, cut side down, on ungreased cookie sheets. Bake slices in a 325 degree oven for 8 min. Turn slices over. Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.) Transfer to wire racks and let cool. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. | |
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] | Turkey Salad Polynesian | 8 ounces uncooked mostaccioli pasta. 2 cups cubed cooked turkey or 2 cups cooked chicken. 34 cup sliced celery. 34 cup chopped walnuts. 14 cup thinly sliced green onion. 1 (11 ounce) can mandarin orange segments, drained. 1 (8 ounce) can pineapple tidbits, in own juice,drained (reserve juice). 12 cup mayonnaise. 13 cup sour cream. 2 tablespoons reserved pineapple juice. 12 teaspoon salt. lettuce, optional. | Cook pasta to desired doneness, drain and rinse with cold water. In a large bowl, combine all of the salad ingredients. In a small bowl, combine all of the dressing ingredients, mixing well. To serve, pour dressing over salad mixture and toss gently. You may wish to serve salad on pieces of lettuce. | |
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] | Zucchini, Walnut and Parmesan Salad | 14 ounces zucchini, small ones (400 g baby marrows or courgettes). 34 cup walnuts (180 ml, approximately, use less if you like). 4 tablespoons butter (or use 4 tblsp olive oil). 1 teaspoon balsamic vinegar (5 ml). 1 teaspoon walnut oil (or hazelnut, sesame or other flavourful nut oil). 1 teaspoon Tabasco sauce, Chipotle flavour (optional). flaked sea salt (such as Maldon). 1 cup salad leaves (very roughly, use as much or as little as you like). handful arugula leaf (rocket, roquette). fresh basil leaf (to taste). 2 tablespoons vinaigrette dressing (not creamy, just enough to make salad glisten). 2 -3 ounces parmesan cheese, shavings (or use mature cheddar, 60 - 80 g). | Wash the zucchini and slice on the diagonal. Heat the butter or oil in a pan (use a ridged pan if you have it) and heat on high. Fry the zucchini slices in batches so they lie flat. Do not cook them, just "sear" them on both sides, then remove from pan to a bowl. Add the nuts, turn heat down, and shake them until hot. They burn easily: just heat them well. Add to the zucchini, and let it cool. (I also added the nice browned butter which was left in the pan). Sprinkle over the balsamic vinegar, nut oil and Tabasco Chipotle if using, and toss lightly. Season with flaky sea salt, tossing to mix. This way the zucchini absorbs a little of the extra flavours. Arrange salad leaves of your choice on a large plate. Toss the zucchini-nut mixture with the vinaigrette dressing, and arrange on the salad leaves. Add the Parmesan shavings to the salad, and serve. (If the salad has to stand awhile, cover with plastic wrap. The zucchini will become a little more limp, but the taste will be fine). | |
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] | Crabby Cheese Cakes | 6 ounces crab, drained. 8 ounces cream cheese, at room temp. 8 English muffins, split. 8 ounces cheddar cheese, shredded. | Mix the drained crab and cream cheese until well blended. Fork Split the english muffins and top each with a generous spread of crab mixture. Place 6-8 inches under the broiler and broil 3-5 minutes. Watch them closely to avoid burning. When starting to bubble and turn golden brown, remove them and top with cheddar cheese. Let sit a couple mins to allow cheddar to melt. Tips: You can add the cheddar cheese before broiling if you wish. Also you can pop them in the freezer before broiling for a great make ahead meal. These can be turned into great appetizers themselves by cutting each muffin half into forths before broiling. Enjoy! | |
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] | Baked Chick Pea Pattys | 12 cup diced onion. 1 cup carrot. 1 (15 ounce) can garbanzo beans, drained and rinsed. 1 cup parsley. 2 cups dry breadcrumbs. | Preheat oven to 425 degrees. Prepare a cookie sheet by lining with parchment paper. Lightly spray with olive oil or canola oil. Add 2 tablespoon water to onion and microwave on high until soft ( 30 seconds in my microwave). Drain any remaining water off onion. Finely dice fresh carrot. Finely dice fresh parsley removing all stems. Mix all ingredients with mixer or in food processor until you can form a hamburger like patty. If you need to add more bread crumbs (this usually means you mixed or processed it too long). Form into six to eight patties. Lightly spray each patty until on both sides with olive or canola spray and place on cookie sheet. Flip patties after twelve minutes. Bake on opposite side nine minutes. I like mine to be lightly brown and crisp. | |
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] | Fish with Maille Dijon Originale Mustard | 4 thick cod steaks (or other firm white fish). 2 tablespoons oil. 4 teaspoons Maille Dijon Originale mustard. 1 tablespoon finely chopped flat parsley. | Trim fish, then season on both sides. Heat oil in a pan (which can be transferred to the oven.) Fry steaks on one side until crisp underneath. Using a pastry brush, paint Maille Dijon Originale mustard over the top side of the cod. Place in a pre-heated oven at 400 degrees F for around 5 minutes, depending on thickness. Sprinkle with chopped parsley and serve. | |
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] | Mango Banana Bread | 2 cups flour. 2 teaspoons baking soda. 1 teaspoon baking powder. 2 teaspoons cinnamon. 12 teaspoon salt. 34-1 cup sugar. 12 cup canola oil. 14 cup butter or 14 cup margarine, melted. 14 cup nuts, chopped (optional). 1 teaspoon vanilla. 2 cups ripe mangoes, chopped coarsley. 1 overripe banana, chopped. 3 eggs, beaten. 12 cup raisins (optional). 12 cup shredded coconut (optional). | Combine dry ingredients in a large bowl. Make a well in the middle and add other ingrediendt. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs. | |
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] | Eggchilada | 2 eggs. 1 large flour tortilla. 2 tablespoons salsa. 2 tablespoons cheddar cheese, shredded. | Beat eggs and pour into a non-stick skillet over medium heat. Swirl pan over heat as you draw a large spoon across sides scraping into center of skillet. Cook until eggs are thickened, but still moist. Fold in salsa and cheese. Spread egg mixture down center of tortilla. Roll tortilla around eggs. Garnish with salsa and sour cream, if desired. | |
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] | Incredible French Fries | 1 large egg white. 2 teaspoons chili powder. 12 teaspoon salt. 14 teaspoon garlic powder. 14 teaspoon onion powder. 16 ounces pared sweet potatoes, cut into 1/2 inch strips. | Preheat oven to 450F. In large bowl whisk together egg and spices until frothy. Add potatoes; toss to coat well. Place on nonstick baking sheet in single layer. Bake until golden brown and crisp. About 20 minutes stirring once during baking. | |
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] | Crispy Fried Shallots | 10 -15 shallots (peeled and sliced very thinly crosswise with a knife or mandoline). 4 teaspoons flour. corn oil (for deep frying) or canola oil (for deep frying) or safflower oil, about 3 inches depth of neutral vegetable oil in a heavy pot (for deep frying). 1 teaspoon salt. | Heat the oil to 360F. Separate the shallot slices into rings and place them in a medium bowl. Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil. Sprinkle flour over the shallots and toss them lightly to coat evenly. Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated. Fry until golden brown, about 12-14 minutes. Remove with a slotted spoon, then put on paper towels to drain the oil. Sprinkle with salt while still warm. Continue frying the rest of the shallots, salting each batch while it is still warm. Use as a garnish for Spiced Carrot Soup, Recipe #108333. | |
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] | Easy Pumpkin Pie Gluten And Dairy Free | 1 cup Blanched Almond Flour, Honeyville Brand. 3/4 cups Tapioca Flour, Plus More For Sprinkling. 1 Tablespoon Sugar. 1 teaspoon Cinnamon. 1/2 teaspoons Sea Salt. 1 teaspoon Guar Gum. 4 Tablespoons Cold Earth Balance Butter. 1 whole Egg. 1/2 teaspoons Gluten Free Vanilla. 3/4 cups Sugar Or Sifted Coconut Palm Sugar. 1/2 teaspoons Salt. 1 teaspoon Cinnamon. 1/2 teaspoons Ground Ginger. 1/4 teaspoons Ground Cloves. 1/4 teaspoons Ground Nutmeg. 3/4 teaspoons Xanthan Gum. 2 whole Eggs. 1/2 teaspoons Gluten Free Vanilla. 12 ounces, weight Canned Pumpkin. 3/4 cups SO Delicious Coconut Creamer. | For the crust: 1. Combine the almond flour, tapioca flour, sugar, cinnamon, salt, and guar gum in a food processor. Give it a good whirl a few times until its one lovely flour. 2. Cut the butter into small cubes. Add it to the food processor. Pulse until the flour resembles sand with small balls in it. 3. Add in the egg and vanilla. Pulse until combined. 4. Pour onto clean surface, then knead until the dough comes together. Your dough should have the consistency of Play-Dough. You can add 1 tablespoon of ice cold water if its too dry, or 1 tablespoon of tapioca if its too wet. 5. Place in a ziplock bag and let rest in the refrigerator for 15 minutes. 6. Grease and sprinkle a pie pan with tapioca flour. Then, tear off small pieces of the dough and press into the bottom of the pie pan until covered. 7. Tear off another small piece of dough and roll into a snake, as my kids say. Then, place the snake on the edge of the pie pan and press the bottom of it so it connects to the bottom crust. Do this until youve gone all the way around the pie. Decorate the edges as desired. Place uncovered in the refrigerator while you make the filling. For the filling: 1. Preheat oven to 425 degrees F. 2. In a medium-sized bowl, mix together the dry ingredients. 3. In a large mixing bowl, beat the eggs until frothy (I just whisked them with a fork). Whisk in the vanilla. Then stir in your sugar/spice mixture. 4. Add in the pumpkin and coconut creamer. Stir well. 5. Take the crust out of the fridge and pour in the filling. 6. Cover loosely with foil (or use a pie crust protector) to prevent the crust from burning and bake for 15 minutes. 7. Reduce temperature to 350 degrees F and bake an additional 35-40 minutes, removing the foil the last 3-5 minutes to slightly brown the top. Pie is done when no longer jiggly and a knife inserted into the middle comes out clean. 8. Cool for 2 hours. | |
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] | Anisette Love Knots | 3 12 cups flour. 14 lb unsalted butter, melted (1 stick). 2 tablespoons baking powder. 3 teaspoons pure anise extract. 1 pinch salt. 14 cup warm water. 3 eggs. 34 cup granulated sugar. 5 tablespoons milk. 4 cups sifted confectioners' sugar. 2 tablespoons anise extract. candy sprinkles. | Cookies:. In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour. Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2 apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool. Glaze:. Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies. Store in a waxed paper lined cookie tin, approximately one week. | |
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] | Spicy Cajun IPA Gumbo | 1/4 cups Olive Oil. 1 pound Spicy Sausage, Sliced Into Bite-size Pieces. 1 pound Fresh Shrimp, Peeled, Deveined And Cleaned. 1/4 cups All-purpose Flour. 3 cloves Garlic, Minced. 5 cups Chicken Broth, At Room Temperature. 6 ounces, fluid IPA Beer, At Room Temperature. 1 cup Sliced Okra. 2 Roma Tomatoes, Diced. 1/2 Sweet Onion, Chopped. 3 stalks Celery, Diced. 1/2 cans (10 Oz. Size) Diced Tomatoes With Green Chiles, With Liquid. 1 Tablespoon Fresh Red Chile Peppers, Minced. 1/2 cups Fresh Parsley, Chopped. 2 Tablespoons Cajun Seasoning. | Heat oil in a large heavy saucepan over moderate heat. Add sausage and cook until evenly browned. Remove and set aside on a plate with a paper towel to absorb excess oil. In the same pan, place shrimp and cook until shrimp is pink and cooked through, about 2 minutes each side depending on size. Do not overcook. Remove and set aside. Bit by bit, add flour to oil to create a roux. Whisk constantly until roux is formed, browned and bubbly. Mix in garlic, and cook for about 1 minute. Gradually stir in chicken broth and beer. Bring to a boil, then add okra, tomatoes, sweet onion, celery, diced tomatoes with green chile peppers, red chile peppers, fresh parsley, and Cajun seasoning. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring often. Add the sausage and shrimp into the mixture. Continue to cook, stirring often, for another 20 minutes. Serve hot over a bowl of rice. Pair with your favorite IPA. Note: If you add cold liquid to a roux, it will separate and break the roux. This is why its important to have your liquids at room temperature and add them to the roux slowly while whisking. | |
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] | Blueberry Spelt Pancakes | 3 eggs. 1 34 cups buttermilk. 1 cup flour. 2 cups spelt flour. 1 teaspoon baking powder. 12 teaspoon baking soda. 12 teaspoon salt. 1 12 cups blueberries (wild if possible). powdered sugar. | Whisk together eggs and buttermilk. In separate bowl, sift together the flours, baking powder, baking soda and salt; combine with egg mixture; add blueberries. Spray cooking spray on griddle or frying pan; heat over medium heat. Drop generous dollops of batter onto the pan. Cook until bubbles form, turn once. Serve warm with additional blueberries and powdered sugar. | |
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] | Raspberry Limeade Slushies | 2 cups Limeade (I Prefer Simply Limeade Brand). 1 cup Ice, Or More To Taste. 1- 1/2 cup Frozen Raspberries. | In a blender, combine limeade, ice, and frozen berries. Blend until desired consistency (stop sooner if you want more crunchy ice; keep going if you want it silky). Enjoy! Makes 2 large or 4 small slushies. | |
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] | Lazytown Chocolate Cake | 550 ml whole wheat flour. 400 ml sugar. 12 teaspoons cacao. 2 teaspoons baking powder. 1 teaspoon salt. 100 ml oil. 2 teaspoons vanilla. 4 teaspoons apple cider vinegar. 500 ml water. | Blend the dry ingrediants. Add the liquids. Stir well. Bake in a 8x6 inch sqare or 6 inch diameter pan or about 12 cupcakes or similar at 180 for 35 minutes. | |
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] | Pear Upside Down Cake | 13 cups Maple Sugar (or Rapadura, Sucanat, Brown Sugar, Etc.). 3 Tablespoons Salted Butter, Melted. 2 Ripe Pears, Peeled, Cored, And Sliced. 6 Tablespoons Salted Butter, Softened. 3/4 cups Maple Sugar Or Sweetener Of Choice. 2 Large Eggs, Separated. 2 Tablespoons Pure Vanilla Extract. 1 cup Plus 2 Tablespoons Whole Wheat Pastry Flour. 1- 1/2 teaspoon Baking Powder. 1/2 teaspoons Salt. 1 teaspoon Ground Cinnamon. 1/2 teaspoons Ground Ginger. 1/4 teaspoons Freshly Grated Nutmeg. 18 teaspoons Ground Cloves. 1/4 cups Whole Milk. 1/4 teaspoons Cream Of Tartar. Whipped Cream, Ice Cream, Or Vanilla Custard For Serving (optional). | Preheat oven to 325 degrees F. Butter a 9-inch round cake pan. Set aside. For the topping, in a small bowl, combine the melted butter and maple sugar. Spread this in the bottom of the prepared cake pan. Arrange the pear slices on top of the butter/sugar mixture. For the cake, in the bowl of a stand mixer, beat the butter and maple sugar until light and fluffy, about 5 minutes. Add the egg yolks and vanilla extract and beat. In a medium bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Add half of the dry ingredients to the butter/sugar/egg mixture and beat until combined. Add the milk and beat again. Add the remaining half of the dry ingredients and beat. In a clean, medium-sized bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently and gradually fold into the cake batter in a few additions. Spread the batter over the pears in the pan. Bake in preheated oven for 4050 minutes, or until the cake is golden-brown and it springs back when lightly touched. Remove from oven and let cool in the pan on a rack for 10 minutes. Invert onto a serving plate or cake stand. Serve warm with whipped cream, vanilla ice cream, or custard. Adapted from my Rhubarb Upside Down Cake recipe, which was adapted from Taste of Home. | |
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] | Smoked Bacon Wrapped Chicken Breasts | 4 cups of cold drinking water. 14 cup kosher salt. 14 cup brown sugar. 4 -6 chicken breasts (boneless and skinless). toothpick. regular cut bacon (3 slices per breast). ribs or chicken, rub. barbecue sauce. | Brine:. Pour the water into a pitcher then add the salt. Stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved. Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold. Soak the 6 chicken breasts in a deep glass container for 2 hours flipping them over at the halfway mark to make sure they were evenly submerged. Preparing the Chicken Breasts:. After rinsing the breasts to make sure there was no extra salt on the outside of the meat, Lay the breast down in the brining bowl and cover them with rub. Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little. Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place. Smoking the Chicken Breasts:. Setup the smoker for about 230 degrees for best results, and add dry and soaked wood chips. Once the smoker is ready, go get the chicken breasts and place them directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them. Estimate about 3 hours of cook time but that will depend on the thickness of the chicken breasts that you purchased. About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them. There done when a safe internal temperature of 165 degrees is reached. | |
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] | Chocolate Chip Banana Pancakes | 1 12 cups flour. 1 tablespoon sugar. 2 teaspoons baking powder. 12 teaspoon cinnamon. 1 14 cups milk. 12 cup banana, mashed (2 small). 1 egg, lighty beaten. 1 teaspoon vanilla. 12 cup chocolate chips, divided. | Combine flour, sugar, baking powder and cinnamon in a large bowl. After mixing well stir in milk, banana, egg and vanilla. Fold in 1/4 cup chocolate chips. Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds. Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden. Prepare remaining pancake batter as directed adding more spray if needed. Place on individual plates and sprinkle with remaining chocolate chips. | |
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] | Dars Summer Pasta Salad | 1 cup Mayonnaise. 1/4 cups Sugar. 1/4 cups White Vinegar. 1/2 teaspoons Salt. 1/2 teaspoons Fresh Ground Pepper (to Taste- I Like More!). 8 ounces, weight Cherry Or Grape Tomatoes, Seeded And Chopped. 2 whole Cucumbers, Peeled, Seeded And Chopped Fine (about 1 Pound). 1/2 cups Green Pepper, Chopped Fine. 8 ounces, weight Macaroni Rings, Cooked Al Dente According To Package Directions. 8 ounces, weight Green Cabbage, Chopped (about 1/2 Of A Small Head). | Mix together the mayonnaise, sugar, vinegar, salt and pepper. Mix with the cooked pasta and chopped vegetables. Chill for a few hours. Enjoy! | |
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] | My Secret Ingredient Coleslaw | 1 small head of cabbage. 2 -3 carrots. 1 medium onion. 1 golden delicious apple (secret ingredient). 1 teaspoon celery seed. 2 tablespoons sugar. 1 tablespoon apple cider vinegar. 12 cup mayonnaise. salt. pepper. | Chop cabbage,carrots,onion and apple in food processor and transfer to large mixing bowl. Add celery seed,sugar,vinegar and mayonnaise to bowl. Salt and pepper to taste. Stir until well blended. Refrigerate until chilled and ready to serve. | |
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] | Spicy Mac and Cheese Soup | 2 (7.25 ounce) packages macaroni and cheese mix. 1/4 cup butter. 2 cups chicken broth. 1 (14.5 ounce) can diced tomatoes with green chile peppers. 1 tablespoon garlic powder. 1 teaspoon ground cumin. 1 teaspoon dry mustard powder. 1/2 teaspoon ground black pepper, or to taste. 1 1/2 cups milk. 3/4 cup sour cream, divided. | Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil. Serve soup in bowls and top each serving with about 2 tablespoons of sour cream. | |
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] | Nut Encrusted Mahi Mahi | 1 lb mahi mahi fillets or 1 lb grouper fillets or 1 lb red snapper. 1 12 cups corn flakes. 1 cup macadamia nuts (or pecans or walnuts). 2 tablespoons chopped parsley (optional). salt and pepper. cooking spray, for baking pan. 13 cup honey. 13 cup soy sauce. 2 teaspoons dry mustard (or more). | Heat oven to 350 degrees. In a food processor, pulse nuts until coarsely chopped. Add cornflakes and pulse both together until flakes are in small pieces but not broken down. Add chopped parsley, salt and white pepper to the mixture and spread on a platter. Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick. Spray the baking pan, lay the fish fillets inches. Bake for 10 minutes. The fish should still be moist and delicate- not overcooked or dry. While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated. Place the mahi mahi on a dinner plate with rice. Pour a little honey soy glaze over the fish and drizzle a little around it on the plate. Serve. | |
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] | Shrimp and Mango Tacos | 2 tablespoons canola oil. 1 pound medium or small shrimp, peeled and deveined. 2 garlic cloves, sliced. 2 teaspoons cumin seeds, lightly toasted and ground. 2 Serrano or bird chilies, or 1 large jalapeno, minced. 1 large mango, peeled, seeded and finely chopped. 1/4 cup chopped cilantro. 4 to 5 tablespoons lime juice. 8 corn or flour tortillas. | Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Saute, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings. Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice. | |
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] | Make Ahead Turkey Roll Ups | 12 cup warm water. 1 12 teaspoons yeast. 14 cup oil. 2 tablespoons brown sugar. 12 teaspoon salt. 1 34 cups flour. 6 slices deli turkey. 6 slices provolone cheese. 1 dash garlic powder (optional). 1 dash oregano (optional). 1 dash dried basil (optional). 1 dash dried parsley (optional). | Preheat oven to 400. Combine yeast warm water and oil and let sit for about 5 minutes. Stir in salt and flour a little at a time until mixed. Knead for a few minutes until soft adding a little flour if needed. Put in an oiled bowl and cover for about 20-30 minutes until well risen. Roll dough out onto a rectangle with dough being thinner than pizza crust. Top dough evenly with slices of turkey then cheese then sprinkle with spices. Roll very tightly like making cinnamon rolls. Slice into about 16 rolls. Place on greased baking sheet and bake for about 10-15 minutes or until nicely browned. Baking time will really depend on how thin or thick you roll out your dough so watch carefully! To make ahead bake as directed then cool and put in freezer bags and freeze. To serve pop in the microwave until heated through. | |
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] | Chicken Breasts Stuffed with Zucchini, Tomato and Basil | 4 boneless skinless chicken breast halves (6-8 oz each). salt & freshly ground black pepper. 2 tablespoons olive oil. 1 clove garlic, thinly sliced. 1 tablespoon finely chopped fresh flat-leaf parsley. 1 tablespoon chopped fresh oregano. 2 tomatoes, sliced. 1 large zucchini, thickly sliced. 8 fresh basil leaves. olive oil, for basting. | Prepare a fire in a charcoal grill. Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other. Open like a book and sprinkle to taste with salt and pepper. For Marinade: In a shallow baking dish, combine ingredients. Add chicken and turn to coat all sides. Let stand at room temperature for 30 minutes. Layer tomato and zucchini slices and basil leaves inside each chicken breast. Close and secure with toothpicks. Season to taste with salt and pepper. Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes. | |
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] | Curried Seafood and Vegetables over Rice | 1 cup long-grain white rice. 12 cup onion. 12 cup sweet red pepper. 12 cup carrot. 12 cup celery. 2 scallions, chopped. 8 ounces cod fish fillets, cut into 1-inch cubes. 4 ounces medium shrimp, peeled and deveined. 2 tablespoons white wine. 2 teaspoons reduced sodium soy sauce. 1 teaspoon garlic. 14 teaspoon curry powder. 18 teaspoon salt. | Cook the rice according to the package directions. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, peppers, carrots, celery, and scallions. Cook, stirring, for 2 minutes, or until the vegetables are bright in color. Transfer to a medium bowl. To the skillet, add the cod, shrimp, wine or apple juice, soy sauce, garlic, curry powder, and salt. Cover and cook, stirring frequently, for 4 to 6 minutes, or until the fish and shrimp are opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 cube and 1 shrimp. Add the vegetables to the skillet. Toss to combine. Heat through. Serve over the rice. | |
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] | Kittencal's Lemon Chicken Orzo Soup | 8 cups chicken broth. 34 cup uncooked orzo pasta (or use same amount uncooked rice). salt. black pepper. 2 large eggs. 1 lemon, juice of. grated parmesan cheese (optional I like to sprinkle it on top!). | Bring the chicken broth to a boil in a pot. Add in the orzo or rice; simmer uncovered until the orzo or rice is cooked (about 10 minutes). In a medium heat-proof bowl whisk together eggs and lemon juice until frothy. Remove a ladle of hot broth from the pot and slowly add the broth to the egg mixture whisking vigorously; pour the mixture back into the hot soup. Remove immediately from the heat (DO NOT LET BOIL! ). Ladle into bowls and sprinkle with Parmesan cheese. | |
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] | Tempura Fried Avocado Bites | 2 large ripe Avocados from Mexico, cut into 1-inch pieces. 1 cup all-purpose flour. 1 egg. 1 tablespoon cornstarch. 1 cup cold club soda. 1/2 cup ice water. Pinch of salt. Oil for frying. | Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well. Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy. Remove and serve with your favorite dipping sauce. | |
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] | Crock Pot Split Pea Soup (Lower-Fat) | 16 ounces dried split peas. 2 cups fully-cook cubed ham. 1 large carrot, peeled and diced. 1 onion, chopped. 1 tablespoon fresh minced garlic. 2 bay leaves. 12 teaspoon seasoning salt. 14-12 teaspoon fresh ground black pepper. 1 teaspoon Worcestershire sauce. 4 cups very hot chicken broth. 2 cups boiling water. 13-12 cup hot milk (optional and to be added in at the end of cooking). | Pick out and discard any discolored split peas then rinse thoroughly in a colander under cold water then spread into the bottom of the crockpot. Layer the next 10 ingredients over the peas as stated starting with the ham and lastly the boiling water (do not add in the cream and DO NOT STIR! ). Cover and cook on HIGH setting for about 4-5 hours or until veggies are tender. OPTIONAL at the end of cooking stir in hot milk then discard the bay leaf. | |
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] | Delicious Cranberry Sauce | 1/2 cup white sugar. 1/2 cup brown sugar. 1/2 cup orange juice. 1/2 cup water. 1/4 teaspoon ground cinnamon. 1 (12 ounce) package fresh or frozen cranberries. | Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes. Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools. | |
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] | B-52 Ice Cream Pie | 2 cups chocolate wafer crumbs. 13 cup unsalted butter, melted. 3 cups chocolate ice cream. 14 cup Kahlua. 4 cups vanilla ice cream. 14 tablespoon irish cream. 2 cups vanilla ice cream. 1 tablespoon frozen orange juice concentrate. 1 tablespoon orange-flavored liqueur. chocolate curls, and (optional). candied orange, slices (optional). | Place crumbs in a bowl and with a fork, stir Stir in butter until evenly moist. Firmly press over bottom up and sides of a 9inch pie plate. Place in freezer to cool about 20 minute. Place chocolate ice cream in large bowl, and cut into small chunks and drizzle Kahlua overtop. Mix as best you can. Spoon into cooled crust and spread evenly. Place 4 cups vanilla ice cream in large bowl, and cut into small chunks and drizzle Irish Cream overtop. Mix as best you can. Dollop over chocolate layer then evenly spread over top. Freeze until top is firm about 15 minute. Place 2 cups vanilla ice cream in a large bowl, and cut into small chunks and drizzle frozen orange juice concentrate and orange liqueur overtop. Mix as best you can. Dollop over irish cream layer, then evenly spread over top. Tightly cover with plastic wrap and freeze until firm, about 4 hours. | |
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] | Honey Chipotle Barbecue Sauce | 12 cup ketchup. 14 cup brown sugar. 14 cup honey. 1 12 tablespoons chipotle chiles in adobo. 2 teaspoons apple cider vinegar. 1 12 teaspoons Worcestershire sauce. 12 teaspoon garlic powder. 14 teaspoon salt (to taste). 1 pinch ground pepper, to taste. | Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate. Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave. Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences. | |
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] | Not so Universal Dipping Sauce (Iceland) | 1 cup mayonnaise. 4 tablespoons ketchup. 1 tablespoon pineapple juice. 1 teaspoon paprika. 14 teaspoon Tabasco sauce. salt and pepper (to taste). | Combine 1st 5 ingredients, taste & season w/salt + pepper to taste pref. Refrigerate for 2 hrs to allow flavors to blend. NOTE: May be kept in the refrigerator for up to 2 dys. | |
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] | Smokey Eastern N Carolina BBQ Without a Pit! | 3 12 lbs boneless pork loin (or substitute bone-in Boston butt). 12 teaspoon garlic salt. 12 cup red wine vinegar. 12 teaspoon red pepper flakes. 1 -2 teaspoon liquid smoke (I use 2 teaspoons). barbecue sauce (OPTIONAL GARNISH ~ Sweet Baby Ray's is good!). A.1. Original Sauce (OPTIONAL GARNISH). | Slice boneless pork loin into 1-inch thick chops for quicker cooking. Sprinkle pork (or chops) with garlic salt. Pour red wine vinegar over chops. Sprinkle with red pepper flakes and liquid smoke. Crock for 6-7 hours on LOW, or until tender ~ pork should shred easily with a fork into the pork juices. Remove excess juices, leaving just enough so the pork remains moist! Discard juices, or freeze to use as a soup base! BBQ sauce is not necessary during crocking process ~ USE AS A GARNISH ONLY, after shredding!. If desired, serve on buttered toasted hamburger buns, with BBQ Sauce, or A-1 sauce, and dill pickle slices. | |
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] | Greek Panzanella Salad | 1 loaf (1 Pound Size) Ciabatta Bread, Cut Into 1/2-inch Cubes. 1/2 cups Extra-virgin Olive Oil, Divided. 1 whole Hothouse Cucumber, Cut In Half Lengthwise, Seeded, And Thinly Sliced. 2 whole Bell Peppers, Seeded And Chopped. 1- 1/2 cup Cherry Tomatoes, Halved. 1/2 whole Red Onion, Thinly Sliced. 1 cup Crumbled Feta Cheese. 1/2 cups Pitted Kalamata Olives, Sliced. 1/4 cups Red Wine Vinegar. 2 cloves Garlic, Minced. 1 teaspoon Dried Oregano. 1/2 teaspoons Dijon Mustard. 1 teaspoon Kosher Salt. 1/2 teaspoons Freshly Ground Black Pepper. | Preheat the oven to 375 degrees F. Toss together the bread cubes and half of the olive oil on a large rimmed baking sheet. Spread bread cubes into a single layer. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and let them cool slightly. Toss together the cucumber, bell peppers, tomatoes, red onion, feta cheese, olives, and toasted bread cubes in a large bowl. Set aside. Whisk together the vinegar, garlic, oregano, and mustard in a small bowl. Gradually whisk in the remaining half of the olive oil and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss to coat. Adapted from The Barefoot Contessa. | |
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] | Homemade Sweet-And-Sour Mix | 2 cups lime juice. 1 cup lemon juice. 1 cup orange juice. 12 cup simple syrup (to taste). | Mix all ingredients well. Enjoy! | |
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] | Tex-Mex Black Beans & Saffron Rice | 2 (5 ounce) packages saffron rice mix, plus ingredients to prepare rice according to package directions (such as Mahatma brand). 1 (10 1/2 ounce) can diced tomatoes with mild green chilies (such as Ro-tel mild or spicy). 1 (15 ounce) can black beans, drained and rinsed well. 14 cup sour cream, to taste. 14 cup shredded cheddar cheese, to taste. 2 tablespoons fresh cilantro leaves, chopped (optional). | Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil). While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan. Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine. Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done. When the rice is fully cooked, pour it into a deep, medium sized casserole dish. Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides. Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like). Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans. Sprinkle with cilantro leaves (optional) if you like and serve immediately. NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like. You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary. | |
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] | Juan-Carlos Cruz's Pork Fried Rice | 34 lb pork tenderloin, diced into bite-size pieces. 2 tablespoons hoisin sauce. 1 tablespoon low sodium soy sauce. 2 tablespoons ginger, grated. 1 tablespoon garlic, crushed. 1 tablespoon canola oil. 1 tablespoon sesame oil. 5 green onions, sliced. 1 carrot, shredded. 1 (10 ounce) box frozen peas. 2 cups cooked brown rice, chilled. 12 cup egg substitute. | In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix Well. Heat a heavy nonstick wok with 1/2 teaspoon of the canola oil. Add the pork with the spices and saute until pork is cooked, about 2 minutes. Remove pork from teh wok, set aside, and keep warm. Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and cook for about 3 minutes or until crisp tender. Add the carrots, peas, and rice. Continue cooking until warmed through, about 2 minutes. Add the egg substitute stirring to scramble until well cooked. Add the pork back into the wok and toss. Serve warm. | |
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] | Star Fruit Jam | 1 14 kg carambolas. 3 12 cups water. 750 g sugar. 2 lemons, juice of. 1 teaspoon salt. | Trim the winged edges from the carambola fruit and place in a saucepan. Add water and boil until tender[approx 15 minutes]. Add the sugar, lemon juice and salt and boil until the jam sets. Pour into sterilsed jars and seal. | |
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] | Strawberry Banana Smoothie | 1 large banana (cut in half). 1 cup frozen unsweetened strawberries. 34 cup orange juice or 34 cup pineapple juice. 1 (8 ounce) carton low-fat vanilla yogurt. | Blend and enjoy! | |
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] | Shrimp (Pink) Sauce Copycat from Lings / Kims Chinese in Medford | 2 cups vegetable oil. 1 cup sugar. 34 cup ketchup. 34 cup apple cider vinegar. 2 tablespoons dry mustard. | Mix all ingredients well in a blender. Enjoy with your favorite chicken, egg rolls, or whatever your heart desires! Refrigerate leftover sauce. | |
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] | Hearty Breakfast Trail Mix | 1 whole Fresh French Bread, Cut Into 1/2-inch Cubes (about 8 Cups). 6 Tablespoons Butter. 2 Tablespoons Extra Virgin Olive Oil. 1/4 cups Packed Brown Sugar. 1/4 teaspoons (scant) Ground Cinnamon. 1 pound Bacon. 1 cup Dried Cranberries. 1 cup Pistachios. | Preheat oven to 300 degrees F. Place bread on a large baking sheet. Bake in oven for 46 minutes to slightly dry out. Remove from oven. Set aside. Increase heat to 350 degrees F. While the bread bakes, place butter, olive oil, brown sugar, and cinnamon in a small saucepan on medium heat. Cook stirring occasionally until butter melts and ingredients combine. Remove from heat and allow to cool a few minutes. Drizzle butter mixture onto croutons making sure to cover as much surface area as possible. Mix, using hands to work the butter mixture into the croutons. Bake for 5 minutes. Remove from oven. Stir croutons to ensure even browning. Bake for and additional 5 minutes or until croutons are crispy. Cooking time may vary; if you need to bake it longer, be sure you check on it frequently. Remove and allow to cool on baking sheet. While croutons bake, preheat large skillet on medium high heat. Cut bacon into 1/2-inch strips. Cook, stirring frequently until brown and crispy, about 10 minutes. Remove from skillet and place on paper towels to drain fat. Set aside to cool. Mix together cooled croutons, bacon, cranberries, and pistachio in a large mixing bowl. Serve or store in an airtight container in the refrigerator. | |
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] | Lightened-up Chicken Enchiladas | 2 Tablespoons Olive Oil. 1 whole Small Onion, Diced Small. 1/2 whole (red, Green Or Orange) Bell Pepper, Diced Small. 2 cloves Fresh Garlic, Peeled And Minced. 1/4 cups All-purpose Flour. 1 teaspoon Cumin. 1 Tablespoon Minced Chipotle Peppers In Adobo Sauce. 1- 1/2 cup Low Sodium Chicken Broth. 1/4 cups Water. 1 Tablespoon Adobo Sauce (optional). 3/4 teaspoons Kosher Salt. 18 teaspoons Black Pepper, More Or Less To Taste. 2 whole Grilled Chicken Breasts, Shredded In A Large Bowl. 8 whole Whole-wheat Tortillas. 1/2 cups Grated Muenster Cheese. Your Favorite Enchilada Toppings, For Serving (Salsa, Sour Cream, Chopped Fresh Cilantro, Etc.). | Lightly spray the bottom of a 13x9 baking dish and set aside. Preheat your oven to 400 F. In a large skillet over medium heat add the two tablespoons of olive oil. Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes. Add in the minced garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir. Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings. Put the shredded grilled chicken in a bowl. Add a cup of the enchilada sauce to the shredded chicken. Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan. Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute. Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish. Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese. Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and bubbly. Serve two per person topped with a dollop of sour cream, your favorite hot sauce and torn cilantro. Other delicious toppings like sliced olives, salsa, green onions and pickled jalapenos would be fantastic too! Enjoy! | |
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] | Sausage, Ricotta Cavatelli and Broccoli Rabe Soup | 2 Tablespoons Extra Virgin Olive Oil. 1 pound Pre-Cooked Chicken Sausage Links, Sliced. 1 whole Medium Onion, Chopped. 1 clove Garlic, Chopped. 4 cups Broccoli Rabe, Chopped ( Greens Included). 8 cups Chicken Stock. 2 teaspoons Salt. 1/2 teaspoons Ground Pepper. 1/2 teaspoons Red Pepper Flakes. 2 cups Ricotta Cavetelli (I Buy It Frozen). 1/4 cups Parmigiano-Reggiano, Grated, For Garnish. | In a medium size Dutch oven over medium high heat add olive oil. Once oil is hot add the sliced sausage, onion and garlic and saute until soft (about 5 minutes). Add the chopped broccoli rabe with greens. Cook and saute until they begin to wilt. Add the chicken stock, salt, pepper and red pepper flakes. Raise heat and bring to a boil. Add the frozen ricotta cavatelli. Continue to boil for 6 minutes. Turn off heat and serve with cheese. | |
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] | Shrimp and Crab Dip | 1 pound Salad Shrimp. 1/2 pounds Crab Meat (fresh Or Canned Can Be Used). 2 packages (10 Oz. Package) Frozen Spinach, Chopped. 1 cup Mayonnaise. 1 cup Sour Cream. 1 bunch Italian Parsley, Chopped. 1 bunch Green Onions, Chopped. 1 whole Lemon, Juiced. 1 Tablespoon Worcestershire Sauce. 1 pinch Salt. 1 pinch Pepper. 1 loaf Sour Dough Bread Round. | 1. Slice the top of the sour dough round and dish out the insides of the bread. Save to be used for dipping. Toast the bread round in a 350-degree oven. 2. Drain and dry spinach. 3. Chop parsley and onions. 4. In a mixing bowl, add all ingredients and blend together. 5. Store in the refrigerator for 3 hours, or overnight. 6. Pour dip into the toasted bread round. 7. Serve with sliced sour dough bread cut into squares and wafer crackers. | |
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] | Old-Fashioned Peanut Butter Chocolate Chip Cookies | 1 12 cups flour. 1 teaspoon baking soda. 1 cup butter or 1 cup margarine, softened. 12 cup peanut butter. 12 cup sugar. 12 cup packed brown sugar. 1 teaspoon vanilla. 1 large egg. 1 (11 1/2 ounce) package milk chocolate chips. | Combine dry ingredients. Beat butter, peanut butter, sugar, brown sugar and vanilla until creamy. Beat in egg. Gradually beat in flour mixture. Stir in milk chocolate chips. Refrigerate covered about 1 hour. Drop by rounded tbsps. onto ungreased baking sheets. Press down slightly with bottom of glass . Bake at 375 degrees for 8-10 minutes. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely. | |
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] | Caramel Corn | 2 (3 1/2 ounce) bags microwave popcorn, popped (I use light butter flavored). 12 cup butter. 1 cup packed dark brown sugar. 14 cup light corn syrup. 12 teaspoon salt. 14 teaspoon baking soda. 12 teaspoon vanilla. 1 -2 cup nuts (optional). | Preheat oven to 250F Spray large baking sheet or roasting pan with cooking oil spray and set aside. In a large sauce pan, melt butter over low heat. Add next 3 ingredients and bring to a boil, stirring constantly. Cover, reduce heat and gently boil without stirring for 4-5 minutes. Remove from heat and carefully add soda and vanilla (it will froth and foam). Mix real well. Remove unpopped kernels from popcorn (see tip below). Spread popcorn (& nuts if using) out on pan. Pour caramel mixture over popcorn and mix well. Don't worry if every kernel isn't coated. It will get better distributed when you stir it while it is baking. Bake 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in tightly sealed container. Tip: the easiest way to get the kernels out is to put all the popcorn in a large bowl. Shake it slightly so the kernels settle to the bottom of the bowl, then transfer the popcorn, handful by handful to the roasting pan, leaving the kernels behind. | |
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] | Turkey Tetrazzini I | 1 (8 ounce) package angel hair pasta. 2/3 cup sliced onion. 1/4 cup butter. 1/4 cup all-purpose flour. 1 teaspoon salt. 1/4 teaspoon ground white pepper. 1/2 teaspoon poultry seasoning. 1/4 teaspoon ground mustard. 2 cups milk. 1 cup shredded sharp Cheddar cheese. 2 tablespoons chopped pimento peppers. 1 (4.5 ounce) can sliced mushrooms. 1 pound cooked turkey, chopped. | Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain. Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce. Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top. Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted. | |
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] | Blueberries n' Cheese Squares | 2 cups graham cracker crumbs. 1/2 cup butter, melted. 1 (8 ounce) package cream cheese. 1/4 cup milk. 2 tablespoons confectioners' sugar. 1 (21 ounce) can blueberry pie filling. 1 cup heavy whipping cream. 3 tablespoons white sugar. 1 teaspoon vanilla extract. | In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator. In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time. | |
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] | Grilled Salmon Salad | 4 slices dark rye bread, cubed. 1 tablespoon olive oil. salt. pepper. 1/4 cup honey mustard. 2 tablespoons red wine vinegar. 1 tablespoon vegetable oil. 4 (4-ounce) wild salmon fillets, skin removed, about 1-inch thick. 2 tablespoons olive oil. salt, to season. , to season. 1 large head lettuce, romaine, washed and chopped into 1-inch pieces (about 4 cups). 2 tomatoes, cut into wedges. 1/2 red onion, sliced thin. 2 large eggs, hard-boiled, cut into quarters. 1 tablespoon capers, rinsed and drained. | Preheat oven to 350 degrees. On a sheet pan toss the cubed rye with the olive oil and sprinkle with salt and pepper. Place in the oven and toast for 6 minutes. Stir croutons and toast for another 6 to 8 minutes. Remove from oven and set aside. These can be stored in an airtight container for up to 2 weeks. | |
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] | Lemon Cilantro Baked Salmon | 1 lb salmon fillet. 2 tablespoons lemon juice. 14 cup chopped fresh cilantro. salt and pepper. 2 tablespoons butter. | Smooth 1 Tbsp butter on surface of tinfoil for baking. Place salmon on top of the butter. Salt & pepper the filet. Drizzle with lemon juice, top with chopped cilantro. Dot with remaining butter. Seal up aluminum foil into a packet for baking. Bake at 375 for 35-35 minutes or until fish is tender and flaky. | |
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] | Japanese Teriyaki Sauce | 12 cup japanese soya sauce (light soya sauce). 12 cup mirin (Japanese cooking wine). 12 cup sugar. 1 pinch ginger. 2 tablespoons honey. 1 teaspoon salt. 1 minced garlic clove. | Heat all ingredients in a pot. Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes). Remove from heat and cool. This sauce can be stored in an air-tight jar in the refrigerator. | |
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] | Kiddie Macaroni Salad | 1 lb cellantani pasta, cooked, drained and cooled or 1 lb fiore pasta or 1 lb wagon wheel macaroni or 1 lb elbow macaroni. 3 celery ribs, chopped. 34 cup chopped red onion. 1 12 cups frozen baby peas, thawed. 34 lb cooked ham, cut into 1/2 -1-inch cubes. 34 lb cheddar cheese, cut into 1/2 -1-inch cubes. 2 cups mayonnaise. 2 tablespoons vinegar. 1 tablespoon sugar. 34 teaspoon mustard. 34 teaspoon ketchup. 34 teaspoon salt. 12 teaspoon pepper. 12 teaspoon dill weed. 12 teaspoon paprika. | In a large mixing bowl, toss together cooled cooked pasta, celery, onion, peas, ham and cheese. In a small mixing bowl, whisk together mayo, vinegar, sugar, mustard, ketchup, salt, pepper, dill and paprika until well-blended. Pour mayo dressing mixture over salad mixture and stir to coat well. | |
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] | Lobster Ravioli in Tomato Cream Sauce with Shrimp | For the Shrimp Stock:. 1/2 pound unpeeled large shrimp. 1 yellow onion, quartered. 2 stalks celery with leaves, cut into pieces. 1 lemon, halved. 1 tablespoon dried basil. 1 tablespoon dried oregano. 1 tablespoon dried thyme. 2 tablespoons whole black peppercorns. 1/2 cup chopped fresh flat-leaf parsley. 3 cups water. For the Sauce:. 1 tablespoon unsalted butter. 1 shallot, minced. 2 cloves garlic, minced. 2 teaspoons lemon zest. 1 teaspoon kosher salt. 1/4 teaspoon freshly ground black pepper. 1 cup white wine. 1 cup canned petite diced tomatoes. 1/2 cup heavy cream. salt and freshly ground black pepper to taste. 16 lobster ravioli. For Garnish:. 1 tablespoon chopped fresh flat-leaf parsley. 1 teaspoon lemon zest. | Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces. To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside. Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes. Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary. Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce. Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest. | |
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] | Lemon Pudding Sugar Cookies | 1 cup butter, softened. 1 cup vegetable oil. 1 cup sugar. 1 cup confectioners' sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 (3 1/2 ounce) package instant lemon pudding. 4 cups flour. 1 teaspoon cream of tartar. 1 teaspoon baking soda. | Preheat oven to 350F. In large bowl, cream butter, oil and sugars. Beat in eggs, vanilla and dry pudding mix. In a separate bowl, combine flour, tartar and soda. Gradually add to the creamed mixture. Roll a tablespoonful of dough into a ball and roll into sugar. Place each ball of dough on ungreased cookie sheet at least 2-inches apart. Flatten with glass bottom, dipped in sugar. Bake for 6-7 minutes. Don't over bake. | |
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] | Banana Carrot Cake | 2 whole Large Ripe Bananas, Mashed. 13 cups Sugar. 3/4 cups Unsweetened Natural Applesauce. 2 whole Eggs. 1 cup Flour (you Can Use Whole Wheat Or All-purpose). 1/2 teaspoons Salt. 1 teaspoon Baking Powder. 1- 1/2 teaspoon Baking Soda. 1 teaspoon Cinnamon. 1/2 teaspoons Nutmeg. 1/4 teaspoons Cloves. 1- 1/2 cup Uncooked Quick Oats. 1 cup Shredded Carrot. 1/4 cups Chocolate Chips. FOR THE GLAZE (optional):. 1/4 cups Light Cream Cheese. 2 Tablespoons Milk. 23 cups Powdered Sugar. | Preheat oven to 350 degrees F. In the bowl of a stand mixer, mix together bananas, sugar, and applesauce, about 1 minute. Mix in eggs, one at a time. Once combined, add in all flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Mix until batter is smooth. Stir in oats, shredded carrots, and chocolate chips. Pour batter into a greased 8x8 pyrex dish. Bake for 35 minutes. Prepare glaze by whisking cream cheese, milk, and powdered sugar. Add additional sugar if you would like it thicker, or additional milk if you would like a runny glaze. Pour it over the warm cake. Modified from Banana Carrot Cake recipe on Food.com. | |
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] | Yummy Gluten Free Pasta! | 13 cup tapioca flour. 2 tablespoons potato starch. 13 cup cornstarch. 12 teaspoon salt. 1 tablespoon xanthan gum (I used Guar). 2 large eggs. 1 tablespoon oil. | Combine dry ingredients. Beat eggs lightly, add oil and mix into dry ingredients. Work into a ball and kneed for a a few minute. Put through your pasta maker following its instructions. (Stuff with filling if you are making ravioli). Cook pasta in boiling water with salt and oil. The book says it needs 10-20 minutes, I found 5-8 worked for me. If you want to save pasta for later freeze before boiling. Flash freeze raviolis individually before putting into a bag so they don't stick together. | |
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] | Sugar Pretzels | 7 tablespoons unsalted butter. 3 tablespoons white sugar. 1 egg yolk. 1 egg. 1 7/8 cups unbleached all-purpose flour. 1 pinch salt. 1/4 teaspoon ground black pepper. 2 lemons. 1/2 teaspoon water. 1/2 cup crystal sugar. 1 egg yolk. | Beat together butter and sugar. Finely grate the rind of the lemons and stir into mixture. Beat in one egg yolk and the egg. Sift together flour, pepper, and salt; stir into the butter mixture. Dough will be stiff. Knead on a smooth surface, and form into a log shape about 8 inches long with flat ends. Wrap in airtight plastic wrap and let stand at room temperature for one hour. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with aluminum foil or baking parchment. Cut the dough into 12 even pieces. Cover with plastic wrap. On a floured surface, gently roll one piece of dough at a time into a 10 to 11 inch long roll, slightly tapered at the ends. Shape dough into a pretzel shape by crossing the two ends about 2 inches from the ends and bring them to the other side. Dab a bit of water under the ends where they cross the other side of the pretzel. Place pretzels 2 inches apart on cookie sheets. Mix the remaining egg yolk with 1/2 teaspoon of water. Brush the pretzels with the mixture, and sprinkle with crystal sugar (optional). Bake for 30 minutes, reversing cookie sheets top to bottom and front to back once during baking. Pretzels will turn golden brown. Let cool on wire racks. | |
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] | Sour Cream Breakfast Casserole | 1 lb breakfast sausage (cut up) or 1 lb bacon (cut up). 8 ounces sour cream. 12 eggs, beaten. 8 ounces shredded cheddar cheese. | Brown meat and drain. Spread meat into 9x13 pan. Spread sour cream evenly over meat using spatula. Pour eggs over sour cream and sprinkle with cheese. Bake at 350 for 40 minutes. | |
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] | German Kasespatzle | 3 whole Eggs. 1 cup Milk. 1/4 teaspoons Nutmeg. 1 pinch Salt. 1 pinch Pepper. 3 cups Flour. 1 Tablespoon Butter. 1/4 cups Chopped Onions. 1/2 cups Shredded Swiss Cheese. | In a medium sized bowl, beat eggs and milk together with a fork. Add nutmeg, salt and pepper. Slowly add flour a little at a time and mix with a fork. Once all of the flour is added, dough should be elastic. Let it stand for 5 minutes while bringing a 3-quart pot filled with water (2/3 full) to boil. Set your spatzle maker right next to your pot of water. Add dough to your spatzle maker and press it through. Let the dough hang and drop into the water (be patient, it will fall off by itself, no need to cut it off). When noodles rise to the top, they are done. Strain well with a straining spoon and drop into a bowl. Heat butter in a large skillet over medium heat. Add chopped onions and saute for 7 minutes. Add spatzle into the onions and mix to combine. Sprinkle Swiss cheese on top. Stir until all cheese is melted. | |
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] | Spicy Olive Spread | 6 ounces cream cheese, softened. 12 cup mayonnaise. 18 teaspoon ground black pepper. 1 teaspoon Tabasco sauce. 12 cup toasted chopped pecans. 3 -4 tablespoons chopped jalapeno stuffed olives (add whatever kind of goumet olives you may have on hand). 1 cup chopped pimento stuffed olive. | Combine cream cheese, mayonnaise, black pepper and Tabasco in food processor or by hand. When smooth add remaining ingredients. Pulse if using processor. DO NOT OVERPROCESS! The olives and pecans should still be identifiable. Refrigerate till ready to use. | |
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] | Crock Pot 'carnitas' | 1 12-2 lbs pork tenderloin, cut into 2 inch cubes. 1 medium onion, peeled and sliced. 1 fresh jalapeno pepper, seeded and sliced. 4 slices orange rind, from half an orange (optional). 1 (12 ounce) can Dr. Pepper cola or 1 (12 ounce) can Mr Pibb soda or 1 (12 ounce) can Coca-Cola. 16 fajita-size flour tortillas. 1 large tomatoes, cored and chopped. 1 medium onion, finely chopped. 12 jalapeno pepper, seeded and finely chopped, to taste. 12 cup fresh cilantro leaves, chopped. 1 tablespoon fresh lime juice. salt and pepper. | Combine pork, onion, jalapeno, orange peel and soda in a crock pot. Cover and cook on low for 8 hours. Uncover and shred the meat using 2 forks. Serve on flour tortillas and top with pico de gallo, if desired. For Pico de Gallo:. Combine all ingredients in a small bowl, seasoning to taste with salt and pepper. Cover and refrigerate until ready to use; Makes 1 1/2 cups. Note: Also, up to 2 teaspoons each of fresh minced garlic and dried oregano can be added to taste. The carnitas can be served rolled into flour tortillas or in taco shells. Topping options include pico de gallo, guacamole or shredded cheese with a bit of taco sauce. | |
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] | Anise Seed Cookies | 3 sticks Butter, Softened. 3/4 cups Super Fine Sugar. 3 whole Egg Yolks. 1 teaspoon Vanilla Extract. 3 cups Flour, More If The Dough Is Too Sticky But Don't Add More Than 1/2 Cup. 1/4 cups Anise Seeds, To Sprinkle On Top. | Preheat oven to 350 degrees. Mix butter and sugar together, then add the rest of the ingredients (except the anise seeds). Roll dough into a log, wrap with plastic wrap and refrigerate for several hours to overnight. Slice dough onto rounds about 1/4 thick. Sprinkle with anise seeds. Bake 10 minutes until lightly browned. | |
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] | Lemon Chicken With Honey and Saffron, Elegant and Good! | 1 (4 lb) broiler-fryer chickens. coarse salt (kosher or sea). 12 teaspoon ground cumin. 12 teaspoon ground ginger. 12 teaspoon ground coriander. 12 cup fresh lemon juice. 6 teaspoons light honey, such as orange flower. 1 pinch saffron, pulverized in a mortar and steeped in 1 tablespoon very hot water. 1 large onion, quartered and thinly sliced. 1 tablespoon olive oil. 2 tablespoons lightly toasted sesame seeds (see Note). | Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat. Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes. Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking. Preheat oven to 400 degrees. Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil. Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes. ). Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela. | |
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] | Spring Turkey Meatballs with Avocado Citrus Dipping Sauce | 1 Small Yellow Onion, Diced. 1 clove Garlic, Minced. 2 Tablespoons Extra Virgin Olive Oil, Divided. 1 Yellow Pepper, Diced. 1/2 teaspoons Red Pepper Flakes. 1 pound Ground Turkey. 10 ounces, weight Frozen Spinach, Thawed And Drained. 1 Egg. 1/2 cups Breadcrumbs. 4 Tablespoons Fresh Parsley, Chopped. 1 Tablespoon Lemon Juice. 1 whole Lemons, Zested. Salt And Pepper, to taste. 2 whole Lemons, Zest And Juice (You'll Need The Juice Of 1/2 Lemon, Plus 1 Tablespoon). 1 Ripe Avocado. 1 whole Lemon, Zest And Juice (You'll Only Need Half The Juice). 1/2 Lime, Zest And Juice. 1 clove Garlic, Minced. Pinch Of Cayenne Pepper. 2 Tablespoons Sour Cream. Salt And Pepper, to taste. | For the meatballs: 1. Preheat oven to 350 degrees F. 2. In a large skillet over medium high heat, saute onion and garlic with 1 tablespoon olive oil for 3-5 minutes until softened. 3. Add peppers and red pepper flakes and saute for another 2-3 minutes. Remove from heat. 4. Combine onions, pepper, garlic mixture in a large bowl with turkey and spinach. 5. Add egg, breadcrumbs, parsley, lemon juice, lemon zest, salt and pepper and mix together, using your hands if necessary. 6. Roll into balls just slightly larger than golf ball size and set aside. 7. Heat remaining tablespoon of olive oil over medium high heat in skillet. 8. Place meatballs in skillet and pan fry for 2-3 minutes on each side until browned. 9. Once meatballs are browned, place on a baking sheet lined with foil and sprayed with baking spray. 10. Bake for 18-20 minutes until fully cooked through. For the avocado dipping sauce: Combine avocado, lemon juice, lime juice, lemon and lime zests, parsley, garlic, sour cream, cayenne pepper in a small bowl and mash together with a fork (or use a food processor) until fully mixed. Season with salt and pepper to taste. | |
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] | Pasta Primavera | 1 lb farfalle pasta, cooked and drained, reserving 1/2 cup pasta water (bowties). 2 tablespoons butter. 1 red onion, thinly sliced. 1 red bell pepper, cut into 2-inch pieces (matchsticks). 1 orange bell pepper, cut into 2-inch pieces (matchisticks). 2 carrots, cut into 2-inch pieces (matchsticks). 12 cup grape tomatoes, cut in half. 5 garlic cloves, smashed. 1 bunch asparagus, cut into 2-inch pieces. 14 cup olive oil. 1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence. 2 teaspoons salt. 2 teaspoons pepper. 12 cup parmesan cheese, shredded. | On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated. Transfer half veggies onto another cookie sheet. Spread veggies into an even layer on both pans. Roast at 450 degrees for 20 minutes, turning after 10 minutes. Toss hot pasta with butter. Then add veggies to the pasta. Use reserved pasta water to combine ingredients if necessary (sometimes I just don't need to add it -- ). Sprinkle with parm cheese, adding more salt and pepper to taste if need! | |
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] | Tandoori style chicken drumsticks recipe | 10 Chicken drumsticks. 1 tbsp Garlic and ginger paste. 1 pinch Salt. 1 Juice of a lime. 2 Green chillies. 1 handful Fresh coriander (finely chopped). 1 tsp Black salt. 1 tbsp Ground cumin. 2 tbsp Garam massla. 2 tbsp Tandoori massala. 0.5 tsp Kashmiri chilli powder. 0.5 tsp Ground fennel seeds. 1 pinch White pepper. 100 ml (3.5fl oz) Mustard oil. 3 tbsp Yoghurt. | Make deep incisions into the drum sticks. Sprinkle the chicken with salt, rub with garlic and ginger paste and a squeeze of lime. Leave to sit for 30 minutes. Mix all the remaining ingredients for the tandoori massala and massage in to the chicken, then leave to marinade for at least 3 hours, or preferably overnight. Add a little oil to a non stick pan and seal the drumsticks for 2 minutes, then place in to a pre heated oven at 180C and roast for 15/20 minutes | |
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] | Peanut Brittle in a Jiffy | 1 cup white sugar. 12 cup white corn syrup. 1 cup salted peanuts. 1 teaspoon vanilla. 1 teaspoon butter. 1 teaspoon baking soda. | Mix the sugar and corn syrup well in at least an 8-cup microwaveable dish (It's easier if you have something with a handle on it). Microwave on high for 3-1/2 minutes, stirring after the first two minutes. Add peanuts to sugar and syrup mixture and microwave on high for 4 minutes, stirring at two minute intervals. Add vanilla and butter, stir, and return to microwave for 1 minute on high. Remove from microwave and stir in baking soda (it will bubble up here, hence the 8 cup container!! ). QUICKLY pour onto lightly greased cookie sheet and cool in fridge for 15 minutes. Break apart and store in airtight container. | |
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] | Basic Crepes | 1 cup all-purpose flour. 2 eggs. 1/2 cup milk. 1/2 cup water. 1/4 teaspoon salt. 2 tablespoons butter, melted. | In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. | |
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] | Easy Tuna Pate | 1 (6 ounce) can tuna, drained and flaked (I use a 6 oz/160 gr can packed in olive oil). 1 small onion, quartered. 12 cup sliced almonds, toasted. 2 hard-boiled eggs, shelled. 4 gherkins. 1 teaspoon salt. 14 teaspoon pepper. 1 teaspoon Worcestershire sauce. 1 dash Tabasco sauce. 13 cup mayonnaise. 1 hard-boiled egg, sliced thin. fresh curly-leaf parsley. cracker. melba toast. | Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste. Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap. Chill atleast 6 hours, or until ready to serve. Unmold onto serving plate and garnish with egg slices and parsley. Serve with crackers and melba toast. | |
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] | Vegan Chocolate Bundt Cake with Cocoa Swirl Cookie Butter Glaze | 2- 1/4 cups All-purpose Flour. 1/2 cups Cocoa Powder. 3/4 cups Granulated Sugar. 3/4 cups Light Brown Sugar, Packed. 1 teaspoon Baking Soda. 1/4 teaspoons Baking Powder. 1/2 teaspoons Salt. 1 cup Warm Brewed Coffee. 1/2 cups Plus 1 Tablespoon Vegetable Oil. 2 teaspoons Whiskey. 1/4 cups Chocolate Swirled Cookie Butter (I Used Trader Joe's Brand). 1 Tablespoon Pure Maple Syrup. 3 Tablespoons Vanilla Almond Milk. | Preheat your oven to 350 degrees F. Grease a 9-inch bundt pan and dust with cocoa powder. Set aside. In a large bowl, whisk together the flour, cocoa powder, both sugars, baking soda, baking powder and salt. Add the coffee, oil and whiskey and whisk until just combined. Pour the batter into the prepared pan (it will be pretty thick) and smooth the top. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove from the oven, set pan on a rack and allow to cool completely. While the cake cools, whisk together all of the ingredients for the glaze. Once cooled, drizzle the cake with the cookie butter glaze and serve. Cake recipe adapted from Joy the Baker. | |
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] | Chef Joey's Anasazi Bean Chili (Pressure Cooker) | 2 cups anasazi beans (cleaned). 8 cups water. 2 teaspoons salt. 1 tablespoon olive oil. 1 medium onion, chopped. 4 garlic cloves, chopped. 1 (6 1/2 ounce) package chili seasoning mix (I used Vegetarian Fantastic brand). 1 (12 ounce) package chicken sausage (I used Han's All Natural sun-dried tomato and basil). 4 cups chicken broth. 1 (28 ounce) can tomatoes (I used chunky style). | First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring. If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal. Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down. Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough. In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it. Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them. Put the garlic, onion, chicken sausage and beans into the pressure cooker. Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring. When done use the cold water release method and open the pressure cooker once the steam is all gone. Taste the beans, make sure they are soft. Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes. Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread. Bon Appetit. | |
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] | Low-Fat Chocolate Mousse in a Meringue Shell (Pavlova) | 3 egg whites (room temperature). 14 teaspoon cream of tartar. 34 cup sugar. 12 teaspoon vanilla extract. 8 ounces Cool Whip Free. 1 (4 ounce) package fat free sugar-free instant chocolate fudge pudding mix. 8 ounces skim milk. 13 cup Hersheys Chocolate Syrup. | MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form. While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated. Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks. Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge. Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely. FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken. Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve. | |
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] | Baked Walleye | 4 walleyed pike fillet. 6 -8 tablespoons melted butter. 1 tablespoon lemon juice. 13 cup mushroom (sliced). 2 tablespoons finely chopped onions. salt and pepper. | Preheat oven to 350 degrees. Dip fish in melted butter, salt, pepper and lemon juice. Place fish fillets into shallow baking pan. Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over fish. Bake at 350F for 15-20 minutes until fish flakes. | |
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] | Oven Fried Chicken III | 1 (2 to 3 pound) whole chicken, cut into pieces. 1 cup dried bread crumbs. 1 teaspoon garlic powder. 1 teaspoon salt. 1 teaspoon ground black pepper. 1 teaspoon dried thyme. 1/2 teaspoon paprika. 1 cup mayonnaise. | Preheat oven to 350 degrees F (175 degrees C). In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear. | |
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] | Vanilla Bean Cupcakes with Whipped White Chocolate Vanilla Bean Ganache | 1/2 pounds Unsalted Butter. 1- 1/2 cup Vanilla Sugar. 3 whole Large Eggs. 2- 1/4 cups All-purpose Flour. 3/4 Tablespoons Baking Powder. 1/4 teaspoons Salt. 3/4 cups Heavy Cream. 1- 1/2 Tablespoon Pure Vanilla Extract OR 2 Vanilla Beans, Scraped. 1 cup Sugar. 1 cup Water. 2 cups Heavy Cream. 2 cups Chopped White Chocolate. 1 whole Vanilla Bean, Seeds Scraped Out. | Preheat oven to 325 degrees F. Line two 12-count cupcake pans with cupcake papers; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream and vanilla. Into the creamed mixture, with mixer on low speed, add flour mixture, alternating with cream mixture. Make sure to begin and end with flour; beat until just combined. Pour batter into prepared cupcake pans and bake until a toothpick inserted into the cake comes out clean, 20-25 minutes. Let cool completely on a wire rack before removing cupcakes from pans. While the cupcakes are cooling, make the simple syrup. In a small saucepan combine sugar and the water. Bring to a boil, stirring until sugar is dissolved, then remove from heat and allow to cool to room temperature. While those are both cooling, make the ganache. Gently heat the heavy cream in a medium saucepan. Once the cream comes to a boil, immediately remove it from the heat and add the vanilla seeds and the white chocolate, stir until the chocolate melts. Set aside to cool to room temperature. Once cooled to room temperature put in the fridge to chill until thick and cold. This will take about 1-2 hours. Once the chocolate mixture is cold and thick, scrape it into the bowl of an electric mixer fitted with the whisk attachment. Beat on high until light and fluffy. Put into a piping bag and set aside. Once the simple syrup and the cupcakes are room temperature drizzle each cupcake with a little of the simple syrup and then pipe the ganache on top. | |
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] | Crab Cole Slaw | 1 small cabbage, shredded. 1 cup thinly sliced bell pepper. 1 medium onion, sliced into thin half rings. 1 lb imitation crabmeat or 1 lb fresh white crab meat. 14 cup olive oil. 14 cup wine vinegar. 12 teaspoon garlic powder. 4 tablespoons mayonnaise. salt. Tabasco sauce or ground cayenne pepper. pepper. | In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well. In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce. Pour the dressing over the vegetables and mix until coated. Serve immediately or refrigerate until ready to serve. |
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