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Germanic Casserole

In a large casserole dish. Drain the sauerkraut and spread it on the bottom. Slice the sausage into \"pennies\ and arrange the slices on top of the kraut. I use turkey kielbasa but any tasty sausage will work. Drain the beets and arrange them on top of the sausage. Sprinkle the dill weed over the beets and top with sour cream. Steam or fry the sliced onion lightly and arrange that over the beets. The dried fried onions I get from the oriental market work well also. Drain the potatoes and spread them over the top. Cover and bake at 350F for 30 minutes or microwave on High for 10 minutes. Remove the cover top with Swiss cheese and bake another 3-5 minutes until the cheese has melted.

sauerkraut beets potatoes onion sausage dill weed sour cream swiss cheese

Chewy Oreo Sugar Cookies

Mix butter and sugar until fluffy. Add vanilla and egg and mix until smooth. In a separate bowl combine pudding mix baking soda salt and flour. Fold dry mixture into wet mixture. Roll into 1 inch balls and drop onto ungreased cookie sheet. Bake at 350 for approximately 8-10 minutes.

butter sugar egg vanilla Jell-O Oreo instant pudding & pie filling mix baking soda salt flour

Quick and Healthy Honey-Mustard Dressing

Squeeze honey and mustard into a bowl add white vinegar while whisking to reach desired consistancy. Enjoy! I just had this on a spinach tomato and chicken salad-- so good!

mustard honey distilled white vinegar

Spinach and Matzoh Pie (Passover)

Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat stirring occasionally until golden 12 to 15 minutes. Meanwhile put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook stirring occasionally 5 minutes. Remove from heat and stir in 1/3 cup dill 3/4 teaspoon salt and 1/2 teaspoon pepper. Purée cottage cheese in a blender with milk eggs nutmeg and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta. Bake uncovered until golden and set 30 to 35 minutes. Cool 10 minutes then serve sprinkled with remaining 2 tablespoons dill.

onion olive oil frozen chopped spinach dill cottage cheese eggs nutmeg feta

To Cook Brown Rice

Bring a pot of water to a boil just as one would for pasta add the rice and salt to taste. Simmer stirring occasionally until al dente. After the first 10 or 15 minutes of cooking taste often because rice cooked in lots of water takes less time to cook than rice steamed in a pot. Drain when done and rinse if desired. Put the rice onto a sheet pan in a somewhat thin layer use two sheets if making a lot and place into a preheated 275 degree oven for 10 or 15 minutes or until dried well and heated through stir lightly once or twice if practical.

brown rice salt

Roasted Curry Powder

Set your burner on low heat place a wok or a pan and let it heat for about 2 minutes. Roast coriander fennel cumin separately. Stir with a wooden spatula as you roast them. This helps the seeds to roast evenly. Do not let them burn when the seeds turn slightly brown (takes about 5-6 minutes) transfer them to a bowl. Roast chillie peppercorn cardamom cloves and turmeric for about 2 minutes. Add the rest of the roasted spices into the wok and roast for 1 minute while mixing all the ingredients well. Turn off the burner and let the spices cool for about 5 minutes. Grind the spices in small batches in a coffee grinder. (I usually have two coffee grinders one for grinding spice and the other for coffee. You can use the same if you would like to have spicy curry coffee) The amount of grinding depends of how fine or coarse you want the powder to be. If you want it to be a fine powder grind it longer. Transfer the curry powder to an air tight container. If you would like to make smaller batches use smaller ratios for the coriander fennel cumin. Try to stick to the 4:2:2 ratio. Adjust the rest of the ingredients to fit to the amount of spice you need. Enjoy!

fennel seeds cumin peppercorn cardamoms cloves turmeric powder

Southern Indiana Leek and Potato Pie

Wash leeks cut off tops leaving 2 inches of the leaves. Trim off roots. Cut leeks into thin rings. Saute in butter and garlic. Set aside. In a bowl blend/stir cottage cheese and and beaten eggs. Stir in potatoes sour cream salt and pepper. Fold in leeks. Pour into pie shell. Sprinkle cheese over top and dash with paprika. Bake in 425 oven for 40-45 minutes.

leeks butter garlic clove cottage cheese eggs mashed potatoes sour cream salt fresh coarse ground black pepper parmesan cheese paprika

Angel Berry Whip

Wash and slice strawberries. Combine with washed blueberrie and Splenda in a bowl for 1/2 hour. Tear angel food cake into approximately 1 inch pieces and combine in bowl with Cool Whip. Mix sweetened strawberries and blueberries into the angel food cake/cool whip mixture to combine. Add raspberries and very gently fold into mixture.

fresh strawberries fresh blueberries fresh raspberry Splenda sugar substitute Cool Whip Lite

Sour Cream Raisin Grits Pie

In microwave-safe bowl combine grits and water microwave on High for 1 minuteor until hot. Stir in sour cream cool. Meanwhile in medium bowl sugar eggs half & half flour and cinnamon mix until well combined. Add cooled grits and raisins stir until combined. Pour into pie crust. Place on a baking sheet. Bake in a preheated 325°F oven 35-40 minutes or until set. Remove from oven and let stand 5 minutes before serving.

quick-cooking grits water sour cream eggs half-and-half cream all-purpose flour ground cinnamon raisins

Mussels in Thai Green Curry Style

Put lemongrass chili ginger kaffir lime leaves coriander roots ground cumin ground coriander fish sauce sugar lime juice into a food blender and blend together until smooth. Adjust the seasoning of the paste to your own taste. Heat oil in a large sauce pan make sure the sauce pan has a lid. When the oil is hot add the curry paste into the pan and fry it for a couple of minutes. Add coconut milk and bring it to boil. Once boiled add the mussels cover the pot with the lid and turn the heat down to medium. Let it simmer for 3-5 minutes or until the mussels have all opened. Turn the heat off and divide the mussels into two portions. Sprinkle the fresh coriander on the top and serve immediate.

lemongrass chilies ginger kaffir lime leaves ground cumin ground coriander fish sauce sugar lime mussels light coconut milk fresh coriander leaves

Peachy Keen Smoothie

Blend until very smooth. Enjoy.

rozen raspberries

Sweet Potato and Chipotle Soup

In a large Dutch oven or heavy pot heat 1 tablespoon oil over medium-high heat. Add onion season with salt and pepper and cook until beginning to brown around edges about 7 minutes. Add cumin and garlic and cook stirring until fragrant about 1 minute. Stir in sweet potatoes chile and broth. Bring to a boil; reduce to a rapid simmer partially cover and cook until sweet potatoes can be mashed easily with a spoon about 20-25 minutes. Let soup cool slightly. Working in batches transfer soup to a blender and puree until smooth. Return to pot over low heat and season with salt and pepper. Top with sour cream and serve with tortilla wedges if desired.

olive oil coarse salt ground pepper ground cumin garlic cloves sweet potatoes chicken broth sour cream flour tortilla

West Virginia Jam Cake

Cream sugar and shortening; add eggs and beat well. Combine buttermilk and jam alternately with sifted flour and soda; beat well. Add nuts fruits and coconut; stir until well distributed through batter. Bake in 3 (9-inch) greased cake pans at 350 F for 30-40 minutes or until done. Mix sugar and flour together in saucepan; add milk and butter and cook about 2 minutes stirring occasionally. Remove from heat and beat till thickened; add nuts fruit and coconut. Spread between layers and on top and sides of cake. Decorate with maraschino cherries if desired. Note: If black walnuts are not available use pecans or other nuts and add 1/2 teaspoon black walnut flavoring.

sugar shortening eggs buttermilk flour baking soda black walnut raisins apple dates dry coconut powder sugar flour sweet milk butter margarine raisins apple coconut maraschino cherry

Cheese & Spinach Puff Pastry Pockets

Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown about 20 minutes. Using a small knife cut out the center of the pastry shells. Meanwhile stir the cream milk salt and pepper in a medium bowl. Stir in the spinach Fontina cheese Parmesan and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot about 25 to 30 minutes. Transfer the pastries to a platter and serve.

frozen puff pastry shells heavy cream salt fresh ground black pepper frozen chopped spinach Fontina cheese parmesan cheese green onions

Quinoa and Avocados

Mix water and quinoa together in a small saucepan. Bring to boiling. Reduce heat cover simmering for 15 minutes or until all the liquid is absorbed. Put quinoa in a medium bowl. Meanwhile shred 1/2 cup spinach finely chop the red onion and green onion. Seed and finely chop the tomatoes. Mix the lemon juice olive oil balsamic vinegar pesto and salt in a bowl. Slice the avocados. When the quinoa is done cooking mix the spinach onions and tomatoes in with it. Then mix the lemon juice mixture inches. Divide remaining spinach onto each plate. Divide sliced avocado on top of the spinach. Top the avocado with the quinoa mixture. Top with crumbled feta. Enjoy :).

quinoa water roma tomatoes fresh spinach red onion green onions lemon juice olive oil pesto sauce salt avocados feta cheese

Blackberry Almond Cheesecake Bars

CRUST: Preheat oven 350 degrees Fahrenheit. Grease a 9\" square baking pan. Beat butter until whipped. Add Splenda brown sugar soy flour and finely chopped almonds. Press mixture onto bottom of pan. Blind bake crust for 15 minutes. FILLING: Beat cream cheese until whipped. Add white sugar egg and sour cream until blended. Pour cream cheese mixture over baked crust. Drizzle jam onto mixture in swirls. Bake 25 minutes. Cool completely. Cut into squares. BLACKBERRY JAM PREPARATION: Place blackberries in heated small sauté pan over medium heat. Add simple syrup and pectin. Heat and mash blackberry mixture with bean masher. Bring to a boil; remove from pan and put into bowl. Refrigerate 1 hour.

butter cream cheese Splenda granular egg sour cream blackberry

Rainbow Layer Cake With Buttercream Frosting

Heat oven to 350°F Spray 3 (8-inch) round cake pans with cooking spray. In large bowl beat cake mix water oil and eggs with electric mixer on low speed 30 seconds then on medium speed 2 minutes scraping bowl occasionally. Divide batter evenly among 6 small bowls about 1 1/3 cups each. Using food colors tint batter in 1 bowl blue 1 bowl red 1 bowl green 1 bowl yellow 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red). Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans. Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely. Wash cake pans. Bake and cool remaining 3 cake layers as directed. In large bowl beat shortening and butter with electric mixer on medium speed until light yellow. On low speed gradually beat in powdered sugar. Beat in vanilla. Add milk 1 tablespoon at a time beating until frosting is smooth. Beat on high speed until light and fluffy. Trim rounded tops off cakes to level if needed. On serving plate place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue green yellow orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs then frost with remaining frosting.

water eggs shortening butter powdered sugar vanilla milk

Easy Chicken Broccoli Casserole

Put broccoli in the bottom of a buttered 9x13 inch pan. Put chicken on top of broccoli. In separate bowl mix remaining ingredients and pour over broccoli and chicken. Bake one hour at 350 degrees.

chicken breasts frozen broccoli milk mushrooms sliced water chestnuts cheddar cheese

Brown Bean and Broccoli Soup

To prepare the beans: Soak beans in 4 cups water for 6-8 hours. Drain the soaking water from the beans. Rinse and swish beans in fresh water several times and discard rinse water. This helps reduce gassiness of beans. Put beans in a pot large enough so it is only half full. Add enough water to the pot so it comes to an inch or so above the beans. Boil beans on high heat. To reduce gassiness even further you can scoop off and throw away the white foam that forms on top of the water. Add more water if you need to so the beans are always under at least 1 inch of water. Turn heat down to low so the beans are barely bubbling. Cover the pot and cook beans until very tender (1 1/4 to 2 hours). To further reduce gas and help digestion you may want to add 1 teaspoon of savory or ground fennel to the beans during cooking. To prepare the soup:. Drain beans and save cooking water. Add enough water or broth to total 12 cups of liquid. Add onion and broccoli to beans and simmer on medium/low heat for 20 minutes. Add the rest of the ingredients (except gomashio) and cook 20 minutes longer on medium heat. If desired blend 4 cups of the soup then add it back in with the rest of the soup. Serve hot and enjoy. Sprinkle with gomashio if desired. Keeps 5-7 days in fridge or may be frozen.

pinto beans adzuki beans water broth onion broccoli tamari soy sauce parsley dried parsley butter vegetable bouillon cubes basil sea salt cumin powder paprika cayenne honey

Black Bean Chili Con Carne

put the beans in a large pan. cover with cold water bring to a boil and boil vigorously for 10 minutes. drain tip into a bowl and cover with cold water to soak overnight. If using the oven preheat to 300. cut the steak into small dice. heat oil in a large flameproof casserole or stew pot. add the onion garlic and green chile and cook gently for 5 minutes till soft. transfer to a plate. increase heat to high add the meat to the casserole and brown on all sides then stir in the paprika ground cumin and ground coriander. add the tomatoes beef stock dried chili and hot pepper sauce. drain the beans and add them to the casserole with enough water to cover. bring to a simmering point cover and cook in the oven for about 2 1/2 - 3 hours. stir occasionally and add extra water as needed to prevent from drying out. season with salt to taste and add the chopped red pepper. replace the lid return to the oven and cook for about 30 minutes more or till the meat and beans are tender. Alternate cooking method: If you don't want to use the oven you can just put the whole thing in a large pot and simmer it on the stove for a few hours - till beef and beans are tender. sprinkle with fresh cilantro and serve over cooked rice.

dried black beans onions garlic clove fresh green chile paprika cumin chopped tomatoes red bell pepper salt cilantro cooked rice

Chicken Cacciatore Sub Melt

Slice the chicken into small strips. Heat a large skillet. Lightly coat the chicken in extra vigin olive oil to sprinkle the seaoning/ salt pepper. Cook the chicken for 6 minutes on both sides. Heat oven and lightly toast the rolls In a second large skillet with medium high heat. Add the ingredients: 2 tablespoons oil garlic crushed red pepper flakes . mushrooms peppers onions and oregano. Saute the vegetables lightly season them with salt and pepper. Cook 5 minutes then add to the skillet the wine or stock. Make sure to scrape the pan to loosen anything that may be stuck. Add the tomatoes and parsley to the Skillet. Place both the chicken and the Vegetables on the sub roll. Cover with a piece of provolone cheese. Place the sub back in the oven until cheese is melted. Serve.

boneless skinless chicken breasts extra virgin olive oil garlic cloves crushed red pepper flakes portabella mushrooms green bell pepper dried oregano dry red wine crushed tomatoes flat leaf parsley provolone cheese

Chunky Pecan Pie Bars

Preheat oven to 350* Grease 13 x 9 baking pan. For Crust: Beat flour butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 - 15 minutes or until lightly browned. For Filling: Beat eggs corn syrup sugar butter and vanilla extract in medium bowl with wire whisk. Stir in chocolate chunks and nuts. Pour evenly over baked crust. Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Cut into bars.

all-purpose flour butter brown sugar eggs light corn syrup granulated sugar butter vanilla extract pecans

Lemon-Garlic Sauteed Chicken Breasts

Melt butter in a skillet add soy sauce and garlic powder. Add chicken cook until no longer pink. Garnish with lemon slices.

boneless skinless chicken breasts butter soy sauce garlic powder lemon slices

Delicious Creamy Strawberry Milk Shake

rocess all ingredients in a blender until smooth adjusting the milk to thin out.

fresh strawberries strawberry ice cream milk sugar

Almond Roca in the Round

Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside. In a large saucepan heat butter over medium heat until butter is melted. Add sugars water and corn syrup stirring to combine well. Cook stirring until sugar dissolves. Raise heat to medium-high. Bring mixture to a boil. Cook stirring constantly with a wooden spoon until mixture reaches 300 degrees F. on a candy thermometer. Remove from heat and stir in 1 cup toasted almonds. Working quickly carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans. In a small bowl combine chocolate morsels and vegetable shortening. Microwave on High in 30-second intervals stirring after each until melted and smooth (approximately 1-1/2 minutes total.). Spoon about 2 teaspoons chocolate mixture on top of sugar mixture spreading chocolate to edges of muffin cup. Sprinkle remaining 1/2 cups almonds on top of chocolate. Let stand for 1 hour or until chocolate is set. NOTE: To make a simplified version of Almond Roca prepare butter-sugar mixture according to recipe directions but instead of spooning it into muffin pans simply spoon onto a sheet of parchment paper or a Silpat. Spread to 1/4-inch thickness. Allow to cool completely. Spread melted chocolate on top of cooled candy. Sprinkle wih remaining 1/2 cup toasted almonds. Let stand for an hour or until chocolate is set. Break into pieces and enjoy!

butter sugar light brown sugar water light corn syrup vegetable shortening

Mexican Bean Soup

1. Melt butter in a soup pot and saute onion carrot and zucchini until tender (6 to 8 min.). 2. Add remaining ingredients and simmer 10 minute 3. Serve and top as desired.

butter yellow onion carrots zucchini pinto beans cayenne pepper chicken broth vegetable broth boneless skinless chicken breast salsa cilantro sour cream green onion avocado cheese

Pumpkin Chocolate Bread Pudding

Day before you want the pudding or early on the same day preheat the oven to 350*F and butter and flour a 9 by 5 inch loaf pan. Whisk together dry ingredients. Cream the butter and sugar together until light and fluffy. Add 3 of the eggs one at a time then add pumpkin puree and vanilla. Stir in flour mixture. Beat until just blended. Melt 4 ounces of the chocolate in the top of a double boiler until smooth. Spoon half of the batter into the loaf pan spoon half of the melted chocolate on top swirling it into the batter with a skewer. Repeat with remaining batter and chocolate. Bake for about 1 hour or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes then invert onto the rack and turn right side up. Cool completely before proceeding. Butter a 9 X 13 inch casserole dish and heat oven to 375*F/180*C. Slice the pumpkin loaf into 1/2 inch thick slices arranging them overlapping to till the baking dish. Beat the 4 remaining eggs and egg yolks together until frothy with an electric mixer on medium speed. Slowly beat in the sugar beating until thick and lemon coloured. Stir in the pumpkin puree half and half vanilla and pumpkin pie spice. Carefully ladle the custard mixture over the bread slices in the casserole until the dish is filled to the top. Evenly distribute the the remaining chocolate chunks over top. Set the baking dish into a larger baking pan and fill the larger pan with enough hot water to reach halfway up the sides of the casserole. Place in the hot oven and bake for 40 to 45 minutes. Protecting your hands with heavy oven mitts using a large spoon push the bread down until the still liquid custard rises in the dish. Spoon the custard evenly over the bread slices again. Bake for about 10 minutes more until a skewer inserted in the center comes out barely clean. Let cool on a rack. Serve sprinkled with confectioners sugar accompanied with a dollop of whipped cream or creme fraiche.

flour baking powder baking soda pumpkin pie spice salt unsalted butter sugar eggs canned pumpkin puree eggs vanilla white sugar canned pumpkin puree half-and-half vanilla extract pumpkin pie spice bittersweet chocolate

Chicken Salad With Pecans

sprinkle chicken breasts lightly with lemon pepper and garlic salt. Saute until juices run clear and chicken is cooked through. Cool chicken then chop into bite size pieces. Mix in celery onion pecans mayonnaise lemon juice and sugar. Chill. Serve on lettuce leaves as a salad or as a sandwich filling.

boneless skinless chicken breasts lemon pepper pecans celery onion light mayonnaise lemon juice sugar

Vegetable Paella (Very Healthy)

Parboil the rice in the chicken stock for 20 minutes. Set aside but do not drain. Add onions leeks carrots zucchini and garlic to a non-stick pan and cook for 10 minutes in 4 tablespoons of water over medium heat. Add pepper tomato paste tumeric and tomatoes and cook for 2 minutes. Add rice with stock and stir until combined with all ingredients and simmer gently for approximately 15 minutes. Separately cook broccoli and cauliflower for 5 minutes and add to the above.

brown rice onions leeks carrots zucchini garlic cloves red capsicum tomato paste turmeric tomatoes fresh ground black pepper broccoli cauliflower

Whole Wheat Honey Banana Muffins

Stir together dry ingredients. Beat oil and honey together; add eggs and beat well. Add bananas and beat to combine. Add dry ingredients to wet alternating with hot water; mix well after each addition. Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes or until muffins are golden brown and test done. Remove from oven and cool on rack.

whole wheat flour baking soda salt wheat germ olive oil canola oil honey eggs bananas hot water

Lena's Lasagna

In a bowl mix ricotta parsley garlic powder 2 large handfuls pecorino and 3 beaten eggs. Layer in pan: sauce pasta (alternate direction of noodles in pan for each layer) mozzarella spoonfuls of ricotta mixture broken up meatballs and more sauce. Do 2 more layers and finish with a layer of sauce (have some for serving too). Put pan on a cookie sheet (to catch spills) cover pan with foil and bake at 350 for 45 minutes. Check to see if bubby. If needs more time put back in oven for 10 minute increments until done. Remove foil and cool 5-8 minutes before cutting.

ricotta cheese eggs mozzarella cheese garlic powder dried parsley

Hot Tomazo Bagels

Heat oven to 350. Lay bagel cut side down on baking sheet. Slather pizza sauce on both bagel halves. Place jalapenos on top of the sauce randomly around on the bagel. Sprinkle cheese over bagel. Make sure to get sauce jalapeno and cheese in the hole of the bagel. Heat in oven for 10 minutes. Let cool for at least 5 minutes before eating. I like to put cream cheese on the bagel - butter is also very yummy!

bagel cheddar cheese mozzarella cheese

Marinated Vegetables

Mix the dressing ingredients together in a small container with a lid. Shake to mix well. Put the cut up veggies in a gallon sized plastic bag. Add the dressing. Close the bag and toss it around a few times to coat the veggies. Once everything is well coated squeeze out the air and refrigerate. This tastes better if you let it sit overnight before serving. I like to sprinkle each serving with hot pepper flakes.

cauliflower broccoli florets red bell pepper red onion button mushrooms hot red pepper flakes extra virgin olive oil red wine vinegar

Leek Pie

Remove crusts from bread and spread with margarine. Retain the crusts. Line the base and sides of a deep pie plate with bread buttered side down. Sprinkle with grated cheese and press down. Set aside. In a saucepan melt margarine. Add leeks and cook for 5 minutes. Stir in capsicum and garlic and cook 1 minute. Stir in blended cornflour milk and crumbled stock cube. Cook for 3 minutes. Remove from heat and stir in eggs. Pour into bread lined pie plate. Use the reserved crusts to decorate the top in a lattice pattern. Bake in oven 200 deg celsius for 30 minutes or until filling is set.

margarine red capsicum margarine leeks garlic cornflour milk eggs

Brown Sugar Cookies

Preheat oven to 375°F In a large mixing bowl combine sugar water honey and egg. Beat with mixer on high speed until well combined. In a separate bowl combine flour pecans cinnamon baking soda and allspice mix well. Add to sugar mixture and mix well. Drop by teaspoonfuls onto greased cookie sheet 1 1/2 inches apart. Bake about 12 minutes until cookies are lightly browned on edges. Remove from oven at once. Cookies are best if left to set a few hours before eating. Makes about 3 dozen. Store in airtight container.

light brown sugar water honey egg all-purpose flour pecans ground cinnamon baking soda ground allspice

Green Beans With Lime

.Cook beans until tender crisp in a large pot of boiling and salted water about 3 or 4 minutes; drain and plunge in an ice water bath for at least 3 minutes then drain again and set aside. In a small bowl combine parsley rosemary lime zest lime juice and garlic; set aside. Heat a skillet over medium high heat and add olive oil; add beans and cook stirring occasionally for 3 to 4 minutes to heat through. Season with salt and pepper; remove from heat and stir in lime mixture and hazelnuts. Serve with lime wedges if desired. Note: Toast hazelnuts in the oven at 350 degrees F for 5 to 10 minutes stirring once or twice. Papery skins can be removed by rubbing with a clean towel.

fresh green beans fresh parsley fresh rosemary lime zest fresh lime juice garlic clove extra virgin olive oil hazelnuts lime wedge

Mexican Bean Dip

For Bean Dip Soak beans overnight in cold water. Drain rinse and cover beans with 2 cups water. Add a dash of salt and simmer beans until easily mashed. Remove from heat (water should be cooked away) & purée with salsa. Season to taste with garlic salt pepper and chili powder. Spread bean dip in a 9x13-inch pan. Mash the avocados with the lemon juice then season with salt and pepper. Spread avocado/lemon juice mixture over bean mixture. Combine sour cream mayonnaise and taco seasoning mix. Spread over the avocado mixture. Sprinkle shredded cheese on top of sour cream mixture layer the tomatoes black& green olives and the green onions. Sprinkle chopped jalapenos on top if desired. Serve with nacho chips.

water salsa garlic chili powder avocados lemon juice salt pepper sour cream mayonnaise sharp cheddar cheese tomatoes green onion black olives

Seafood Pasta Salad

In a mixing bowl combine pasta shrimp or tuna and vegetables. Add cheese Worcestershire mayonnaise salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving.

pasta shrimp tuna green pepper carrot fresh peas zucchini sweet onion cheese Worcestershire sauce mayonnaise

Armenian Potatoes

Wash and peel potatoes cut potatoes and onions in chunks. In a large bowl mix together the oil tomato paste water salt paprika combine with potatoes. Add onions pepper to taste parsley and toss to mix. Bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft.

potatoes onions tomato paste water paprika salt pepper fresh parsley

Any Flavor Crystal Light Protein Smoothie

Add milk to blender. add protein powder and blend on medium for 15 seconds. Add remaining ingredients and mix on high for 30 seconds. Pour in tall glass and serve!

skim milk flax seed oil

Blueberry Banana Soy Protein Smoothie

Add plain lowfat soymilk and soy powder to a blender blend for 10 seconds. Add frozen blueberries and banana sliced in half and blend for 10 seconds. Add Fiber One cereal and Splenda and blend until smooth and creamy. Enjoy.

low-fat soymilk soy powder banana frozen blueberries Splenda sugar substitute

"lofthouse" Sugar Cookies

Preheat oven to 375F Blend cake mix eggs and oil until moistened. Roll into 1\" balls. Place on ungreased cookie sheet. Flatten with a glass or cookie stamp. Bake at 375F for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack. While the cookies are still a little warm spread on some buttercream frosting. Allow the frosting to set up before storing.

ggs

Cherry Chip Scones

combine all dry ingredients except cherry chips. cut in butter until it's the size of small peas. stir in cherry chips. In a separate bowl combine eggs vanilla and whipping cream. add to dry ingredients and stir until just combined. Do not over mix. It may be easier to mush the ingredients with your clean fingers just until all the dough is wet and begins to ball. Chill for a half hour (this will make it easier to spread out without crumbling). Divide into four form 4 balls flatten to about 6 inch discs (about 3/4 inch thick). Be careful not to overwork dough. I cup the edges with one hand while patting out with the other to keep the edges from crumbling apart. Cut each circle into 4 wedges. Fill a teaspoon with cherries with the back of the teaspoon push an indentation into each scone then fill it with the cherries. lighltly brush (i use my fingers to gently rub it on) some of the cherry juice left in the bowl or a beaten egg if not much juice left. sprinkle with remaining 3 tsp sugar. Bake at 375 for 15 to 20 minutes until set and bottoms are golden. These are sweet so you can reduce sugar a tad if you prefer more of a biscuit like scone.

flour sugar baking powder salt cream of tartar butter eggs vanilla extract tart cherries sugar

Trifle

You also need 1 Cadbury Flake chocolate bar. Drain the fruit reserving the juice. Break the sponge into pieces and layer in and up the sides of the serving bowl. Put a tbsp at a time of the reserved cocktail juice - you don't want it soggy but you don't want it hard either. You should have a fair bit of juice left. Make one of the pudding mixes with 300ml milk and pour onto the sponges. Using a knife poke around a bit to make sure the mixture gets right down to the bottom to mix it through. Put the fruit on top of that make the other pudding with the remaining 300ml milk and pour that on top of the fruit. Again using a knife poke around a bit to make sure the mixture gets right down to the bottom to mix it through. Whip the cream with the icing sugar and put on top of the last pudding mix and crumble the flake over the whipped cream. Leave in the fridge about 5-10 minutes (or more) before serving. Brilliant for breakfast the next day.

instant pudding mix icing sugar milk

Crock Pot Coq Au Vin

Coat the inside of a 5-to-6-quart slow cooker pot with cooking spray. Combine the wine tomato paste flour herbes salt and pepper. Whisk until smooth. Add the chicken onions mushrooms bacon and garlic. Stir to coat the chicken with the sauce. Cover and cook the chicken on LOW heat setting for 5 to 6 hours. Note: Can be cooked on the HIGH setting for 2 1/2 to 3 hours.

dry red wine tomato paste flour salt ground black pepper boneless skinless chicken thighs cremini mushrooms prepared garlic in oil

Ginger Lime Noodle Broth With Snow Peas

Combine broth ginger tamari lime juice cilantro and pepper flakes in a soup pot. Bring to a boil cover reduce heat and simmer 15 minutes. Add tofu and continue to simmer for 10 minutes. Meanwhile cook noodles as directed on package. Add snow peas to soup. Simmer 5 minutes. Add sesame oil. Taste for salt.(optional). Drain noodles and mound in 4 bowls. Top with tofu. Pour hot soup on top. Add sesame seeds and fresh cilantro (as desired).

vegetable broth fresh ginger limes juice of fresh cilantro leaves tamari soy sauce red pepper flakes extra firm tofu snow peas sesame seeds udon noodles

Whole Wheat Spinach Lasagna

cook noodles. mix parmesan cheese ricotta cheese egg and chopped parsley. brown turkey burger with garlic and onion mix with marinara sauce season as necessary. layer in 9x13 pan no cheese on top. cook at 350 for 45 mins add layer of cheese on top cook additional 10-15 minutes.

part-skim ricotta cheese mozzarella cheese spinach egg parmesan cheese fresh parsley ground turkey onion garlic cloves

Peanut-Butter Noodles

Cook spaghetti noodles as you would normally would . When noodles are done being fully cooked . Drain the noodles place back into sauce pan with low/mid heat . Add the 9oz of peanut butter mix together until noodles are completely covered by peanut butter . Then serve and enjoy.

spaghetti noodles peanut butter

Ayam Siow (Peranankan Chicken in Tamarind Sauce)

Mix tamarind sauce with shallots coriander powder sugar soy sauce vinegar salt and pepper. Marinate chicken pieces cover and leave in the fridge overnight. Put the marinated chicken to stove and bring the entire pot to boil. Simmer over low fire for about 30 min until chicken is tender and sauce has thickened. The sauce should have carmelised alittle over the chicken. Garnish with coriander leaves and serve with cucumber if desired. Dig in!

tamarind paste shallots brown sugar dark soy sauce vinegar salt pepper chicken piece

Cinnamon Apricot Ice Cream Topping

ut all ingredients in a small saucepan. Bring to a boil over a medium heat stirring the whole time. Turn off heat and allow topping to cool slightly before serving over ice cream.

cinnamon dry sherry brown sugar lemon

Chocolate Bread Pudding from Paula

whisk together cream milk and coffee or liquor. add sugars with cocoa and stir to combine well. add vanilla almond and cinnamon to the eggs. stir into milk mixture. stir in chocolate chips. place bread cubes in a greased 13x9 in pan and pour liquid over it let sit stirring occasionally for 20 minutes until most of the liquid is soaked up. bake at 325 for 1 hour. serve warm or refrigerate and serve cold. great with cream sauce or whipped cream.

milk heavy cream sugar brown sugar cocoa powder vanilla cinnamon eggs

Feta and Shrimp

Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat and add tomatoes. Cook stirring frequently until tomatoes soften and give up some of their juice. Add crushed garlic bay leaf and Ouzo (if using) and cook five minutes more. Remove from heat discard the bay leaf. Stir in oregano and salt and pepper to taste. Lightly coat four or six individual baking dishes with olive oil place shrimp in the bottom of each dish top shrimp with tomato sauce. Divide the feta cheese over the top of each dish sprinkle with capers. (you can also use a single baking dish 8-10 inches square or diameter). Bake for 15-20 minutes until hot and bubbly and shrimp is cooked through cooking time will vary according to the size of the shrimp cut into a shrimp to be sure it is cooked through.

tomatoes garlic olive oil bay leaf Pernod dried oregano shrimp feta cheese capers

Roasted Chicken Pot Pie

Roast the Chicken& Vegetables: Preheat oven to 375º. Rub chicken with 1 T olive oil& sprinkle generously inside& out with salt& pepper. Toss potatoes carrots onions garlic mushrooms & herbs with remaining 2 T olive oil& some salt& pepper. Set the chicken breast-side down in a large flameproof roasting pan& scatter the vegetables around the chicken. Roast for 1 1/4 hours stirring vegetables several times. Remove chicken form the pan to cool. Remove vegetables with a slotted spoon& set aside in a bowl with the peas. Don't clean out the roasting pan. When the chicken has cooled (at least 15 minutes) pull the meat form the bones discarding skin& bones. Cut meat into small chunks (1/2\" to 1\") & set aside (do this after the sauce is made or while someone else is making the sauce). Make the Sauce: If there are not a lot of juices & fat in the pan skip to step 15. If there are pour the fat & juices into a measuring cup or gravy separator; separate the fat from the juice. Add juices to the chicken stock& add enough butter to the fat to make 6 T total fat & butter. Put the roasting pan (which should still have caramelized bits in it from the chicken& vegetables) on the stove over medium heat. Pour in the 6 T fat+butter; when melted & bubbling add flour & stir constantly to make a smooth roux. Scrape up any caramelized bits. Cook the roux stirring constantly until lightly browned about 5 minutes. Add the stock bring to a boil & simmer. Continue to stir & scrape the bottom of the pan. Cook the sauce for at least 15 minutes whisking occasionally until it is as thick as heavy cream. Season with salt pepper & more herbs to taste. Make the Egg Wash: Whisk together the egg yolk& cream. Set aside. Assemble the Pot Pie (s): Preheat oven to 400º. Choose 4 ovenproof bowls (18 oz each) OR a 2-qt casserole. Cut out a circle template of foil or paper that is about the size of the rim of each bowl or casserole. Divide the chicken vegetables & sauce among the dishes. Place on a baking sheet (to catch any drips in the oven). For individual pies: On a floured board cut the dough into 4 pieces. Quickly roll out each piece into a larger circle than the circle template (the extra dough will drape down the sides of the bowls). Remember to work quickly so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking. As each one is rolled out place on top of the filled bowls pressing along the edges. For one large pie lay the dough on a floured board& roll out to a the same shape but larger than the casserole template (the extra dough will drape down the side). Remember to work fast so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking. Lay the dough on top of the filled casserole& press along the edges. Brush the Egg Wash onto the pastry with a pastry brush. You do not need to make any vent holes- steam will escape along the edges of the pastry. Bake for 30 to 55 minutes until the crust is thoroughly browned& puffed. NOTES: Advance Preparation: The Puff Pastry and the filling (chicken vegetables & sauce mixed together) can be made 1 to 2 days ahead of time& refrigerated. The Puff can even be frozen for a few weeks.

chicken olive oil potatoes carrots garlic mushrooms parsley rosemary thyme peas butter flour puff pastry

Pork Casserole Chow Mein

In a large skillet brown pork. Add salt pepper raw vegetable pieces. Cover cook over low heat until vegetables are tender. Approximately 20 to 30 minutes. Slowly stir in flour accent celery salt and mushrooms. Slowly stir in water. Cook until bubbly. Stir in milnot until smooth. Transfer mixture to casserole. Bake at 425 degrees about 15-20 minutes until bubbly. Top with noodles. Bake until they are browned about 10 minutes.

pork salt pepper onion green pepper celery Accent seasoning mushroom pieces hot water water evaporated milk

Oven Barbecued Ribs

Salt ribs and place in a shallow pan meaty side up. Roast at 450 degrees for about 30 minute. Drain fat from pan. Top each piece of meat with a slice of onion and lemon. Make Basting Sauce: Combine sauce ingredients in a saucepan. Bring to a boil. Pour over ribs. Lower oven temperature to 350 degrees. Bake until well done about 1 1/2 hours. Baste ribs with sauce every 15 minutes. If sauce gets too thick add a little water. **really good served with baked potato and green salad.

lemon onion ketchup Worcestershire sauce water salt Tabasco sauce chili powder

Chocolate Peanut Butter Cups - Ww Points = 2

Line muffin pan with foil liners. Combine peanut butter and 1 cup of the Cool Whip with a whisk. Fold in remaining Cool Whip and chocolate syrup. Spoon into cups and freeze.

at-free cool whip

Storming Pink Bourbon

Chill four glasses in freezer. Combine pineapple and grapefruit juices into a large pitcher along with the grenadine and mix well. Add ginger ale and bourbon if using and pour into chilled glasses garnishing with a skewer of fresh wedged pineapple grapefruit and lime topped with a marashino cherry.

pink grapefruit juice ginger ale Bourbon pineapple chunks pink grapefruit lime maraschino cherries

Charleston Yellow Squash Casserole

Mix cheeses together and set aside. Steam squash and onions for 10 minutes or until tender. Drain. Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together. Pour into a 2-quart casserole dish (9x13x2-inch). Sprinkle remaining cheese on top. Just before baking sprinkle top with paprika and bake at 350 degrees for 45 minutes or until slightly browned on top. ***This freezes beautifully. Defrost/thaw before baking. ***.

onions salt black pepper ground nutmeg sharp cheddar cheese low-fat cheddar cheese fat-free cheddar cheese skim milk egg substitute eggs paprika

Carol's Crockpot Beef Stew

Heat canola oil in an electric skillet at medium high heat. Add beef cubes and brown on one side. Turn beef cubes and add onion and garlic to the skillet. Sprinkle with salt pepper Montreal Steak Seasoning and thyme. Layer vegetables into crock pot in order listed. (Hard root vegetables should always go in the bottom of a crockpot.). Add browned beef onion and garlic on top of the vegetables. Dissolve bullion in hot water and pour over ingredients in crockpot. Place cover on crockpot and cook on low for 8 hours. Do not stir or lift lid. When stew is finished cooking mix cold water and cornstarch in a small bowl and slowly stir into stew to thicken.

canola oil beef stew meat salt pepper dried thyme onion garlic cloves potatoes carrots frozen corn kernels hot water beef bouillon cubes cold water cornstarch

No Sugar Coffee Cake

Beat together mashed bananas and butter until creamy. Add eggs vanilla and water; beat. Slowly add in flour baking soda and baking powder; beat well. Stir in chopped dates. Spread into an un-heated Baker. Bake at 350 for 20 minutes. Serve warm.

butter eggs vanilla extract unbleached flour baking soda baking powder dates water

Parmesan-Lime Grilled Corn

Preheat grill to medium-high direct heat. Soak corn in husks in cold water for 10 minutes. Meanwhile blend butter olive oil and lime peel in small bowl: cover and refrigerate. Place corn on grill and cook for 10-12 minutes turning once or twice. Remove husks and silks (if you want your corn to have that \"grilled\" look place husked corn back on grill for 3-5 minutes while turning once or twice again) Spread butter mixture evenly on corn; sprinkle with Parmesan. Season with salt and pepper to taste.

butter olive oil lime zest parmesan cheese

Crunchy Pickled Red Onion Rings

Peel the onions and slice them ¼ “ thick; separate the slices into rings. Divide the onion rings amoung 3 clean dry pint canning jars. To the onions in each jar add 6 whole cloves 6 peppercorns 1 teaspoons mustard seed and ½ teaspoons celery seed. Combine the vinegar water sugar salt turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling then simmer 2 minutes. Fill the jars with the hot liquid leaving ¼ “ of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ “ of headspace. For refrigerator storage - let the jars cool uncovered then cover with a doubled sheet of plastic wrap and a cap any kind that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.

red onions whole cloves whole black peppercorns mustard seeds celery seeds white vinegar cider vinegar water sugar salt ground turmeric ground cinnamon

Subzi Badam Rogan Josh (Vegetables Cooked in Almond Paste)

Fry the sliced onion until dark brown and then grind it to obtain a paste. Keep aside. Heat oil in a pot. Toss in the mushrooms and saute for 5 minutes. Fold in the spring onions and stir-fry for 5 minutes. Add the mixed vegetables and saute for 5 minutes. In another pan heat 1 tablespoons olive oil. Add the ginger-garlic paste and stir-fry for 4 minutes. Fold in salt turmeric powder corriander powder and the ground almond paste. Stir-fry for 5-6 minutes. Add tomato puree and cook for a few minutes. Fold in the sauted vegetables. When well blended add the cornflour mixture and saffron soaked in warm water. Mix well and cook until the gravy thickens. Serve hot garnished with fresh corriander leaves. Enjoy!

fresh mushrooms spring onions cornflour onion tomato puree turmeric powder coriander powder salt saffron strands olive oil cumin seed clove black peppercorns

Cajun Spice Mix

Grind the caraway and cumin seeds and mix with the other spices. Use to coat stuff before you fry it.

caraway seed cumin seed paprika cayenne pepper black pepper dried oregano

Chutney Mayonnaise Chicken

Rinse chicken cut into portions and season with salt & pepper. Place into a large ovenproof dish with a lid. Mix the soup with the boiling water. Add the chutney and mayonnaise and mix together. Pour mixture over the chicken pieces cover with lid and bake in a 180 degree celcius oven for 1 hour. No need to preheat the oven. Remove the lid after an hour and bake further until the chicken browns on the top. Serve with rice and vegetables or a salad. Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat. Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist just remove any visible fat.

whole chickens boiling water fruit chutney mayonnaise

Grilled Asian Spiced Pork Ribs

Pour all ingredients into a gallon size zip lock bag. Shake it all up. Let sit overnight in fridge. Remove from bag discard left over marinade. Wrap in foil and grill over low coals for about an hour until meat moves freely from the bone. Remove from foil and place over heat and grill until they have a nice char -- Enjoy.

ponzu sauce cayenne

Szechwan Fried Chicken

Mix chicken together with the cornflour(4 tbsp) salt and five spice powder (1/2 tsp) toss then dust offexcess cornflour. Mix stock sugar soy sesame oil vinegar wine five spice and pepper together. In a small bowl mix cornflour (2 tsp) and cold water. Heat oil in a wok and when very hot add chicken pieces a third at a time and fry on a high heat tossing the chicken to brown all over. As each batch is fried drain on absorbent paper and let oil return to a high heat before adding next batch. When chicken has been fried pour off all but 2 tbsp of the oil. Add chillies garlic and ginger and fry until garlic and ginger are golden and chillies are dark. Add spring onions and toss for a few seconds then add stock and bring to the boil. Stir the cornflour and water mixture again to mix smoothly and add to the pan stirring constantly until it boils and thickens. Add chicken and toss to heat through. Serve immediately with white rice.

chicken breasts cornflour salt five-spice powder sugar light soy sauce vinegar Chinese wine dry sherry five-spice powder ground black pepper cornflour cold water garlic cloves fresh ginger spring onions

Coquille St Jacques Pot Pies

In a medium sauce pan melt 2 tablespoons of butter over medium-high heat. Add in the shallots garlic and mushrooms and season with only pepper (but no salt yet). Cook about 5-7 minutes until the mushrooms really start to sear and caramelize. Then and only then season them with salt. Add the remaining 1/2 tablespoon butter to the pot and then the 3 tablespoons flour. Whisk to combine. Lower the heat to medium-low and cook for 1 minute until the raw cereal taste is cooked out. Add vermouth and stir until the flour absorbs it. Add in the wine and clam juice and whisk well. Finally add the half and half. Whisk really well. Season again with salt and plenty of black pepper. Cook over medium heat until the sauce thickens (dip a wooden spoon in the sauce then run your finger down the back of the spoon. If a distinct stripe appears the sauce is thick enough. If it refuses to thicken blend 1/2 tbsp butter with 1 tbsp flour in a small bowl then add that to the sauce.). Meanwhile grease 4 individual gratin dishes with spray or with butter. Place 5 sea scallops (or 1/4 lb bay scallops) in each of the gratin dishes and season with salt and pepper. Roll out the puff pastry slightly and use a saucer to cut out rounds that just fit over the tops of the gratin dishes with a slight bit of room to overhang - maybe 1/2\" to 3/4\" wider than the dishes. Using a 4 ounce ladle pour one ladle full of the hot mushroom cream sauce into each gratin dish. Sprinkle with parsley and then cover each dish with one circle of puff pastry gently pushing the pastry onto the rim of the gratin dishes. Take a paring knife and cut 4 little steam vents into the center of the pastry. Brush the pastry with egg wash and arrange whole fresh herb leaves on top to decorate. Set the pot pies onto two foil-lined baking sheets. Trim the pointed ends of the lemons then cut the lemon in half. Stand the lemon halves on their smaller flat sides on the baking sheets with the pies their broader flat sides facing up and drizzle them with a drop of olive oil. Bake for 15 minutes until the pastry is puffed and golden-brown and the sauce is bubbling.

sea scallops bay scallop butter shallots garlic clove mushroom flour dry vermouth dry white wine half-and-half frozen puff pastry flat leaf parsley egg milk fresh herb lemons olive oil kosher salt fresh ground black pepper

Southwestern Tilapia

Preheat oven to Broil. Spread the seasoning and breadcrumbs on a plate and press the fish down on both sides to coat. Broil for 8-10 minutes. Start the salsa by pouring the corn into a large mixing bowl. Add the black beans and salsa mixing. Microwave the green beans and rice. Follow rice box directions if using dry rice. Serve fish on top of green beans and rice covered with the black bean salsa.

salsa corn black beans green beans brown rice

Pineapple Salsa

Into the processor it goes-pulse to desired consistency. If using while grilling I go smooth-If using as a condiment for fish or chicken I don't process at all-just toss ingredients together. Most of the time I just toss take out 1/4 of the mixture-puree and use that to baste the fish/chicken while grilling.

fresh pineapple tomatoes red onion cilantro lemon juice

Grilled Ham and Cheese Sourdough Sandwiches

n six slices of bread layer swiss cheese and half the ham; sprinkle with garlic powder. Top with rest of ham cheddar cheese and remaining bread. Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.

cheddar cheese garlic powder deli ham swiss cheese butter

Toll House Chocolate Chip Cookies (Ca 1948)

Cream butter. Add sugars. Add eggs. Sift flour and salt. Dissolve soda in water and add alternately with sifted flour mixture to butter and sugars. Add nuts and chocolate morsels. Stir in vanilla. Drop by half-teaspoonfuls onto lightly greased cookie sheet. Bake 10-12 minutes at 375°F.

butter brown sugar white sugar eggs baking soda hot water flour salt vanilla

Kelvain's Pork Loin Marinade

Combine all ingredients in a bowl and thoroughly mix together. Place pork loin in Ziplock bag and add marinade. Allow meat to marinade at least 1 hour before grilling. For best results allow meat to marinade overnight. Yields enough marinade for a 2-3 pound pork loin.

cumin brown sugar ginger salt garlic cloves white vinegar soy sauce

Cider Braised Chicken over Smoked Cheddar Grits

In large skillet over medium high heat place 2 tablespoons olive oil. Add chicken and cook about 3 minutes per side until browned. Remove to 9x12-inch baking dish sprayed with cooking spray. In small bowl whisk together apple cider thyme garlic salt and honey; pour over chicken. Place in 350°F oven and bake about 45 minutes or until fork tender. In large skillet heat remaining 2 tablespoons olive oil over medium high heat. Add onions and saute about 3 minutes or until transparent. Reduce heat to low cover and cook 30 minutes stirring occasionally. Remove lid and continue cooking about 5 minutes or until liquid is absorbed. In medium saucepan place water and bring to rapid boil. Stir in grits reduce heat to medium low and cover. Cook about 5 minutes or until thickened stirring occasionally. Reduce heat to low; stir in butter and cheese and continue stirring until melted. Cover and remove from heat. To serve place equal amounts of grits in 4 shallow bowls. Top with onion mixture and 2 chicken thighs. Garnish with thyme sprigs. Makes 4 servings.

boneless skinless chicken thighs olive oil unsweetened apple cider dried thyme honey sweet onions water quick-cooking grits butter smoked cheddar cheese fresh thyme sprig

Cherry Bombs

divde ice cream between 2 16 ounce glasses. pour cherry soda over each glass of ice cream. add whipped topping cherry and chocolate sprinkles. serve quickly.

Ben and Jerry cherry garcia ice cream maraschino cherry

Peanut Crusted Cornmeal Catfish

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper then oil parchment. In a food processor whirl peanuts with cornmeal until peanuts are finely chopped (or chop peanuts by hand). Place mixture in a pie plate along with parsley and thyme and stir. In a small bowl stir yogurt with hot sauce and salt. If catfish fillets are large cut into serving–size pieces. Working with one fillet at a time brush each side with yogurt mixture. Then dip in cornmeal mixture pressing to coat both sides. Place on baking sheet and repeat with remaining fillets. Any extra peanut mixture can be sprinkled over top coating any missed spots. Bake until golden and fish flakes with a fork about 15 minutes.

peanuts cornmeal parsley dried thyme leaves plain yogurt salt catfish fillets

New Zealand Lamb Sauce

Put mint into a jug. Cover with boiling water and add sugar and vinegar. Add salt to taste. Makes 1/2 cup.

mint leaf boiling water sugar malt vinegar salt

Vortex World Famous Potato Salad

Cook potatoes with skins on at a slow boil for 1 hour. Cool potatoes then cut into 1/8ths and place in a large container. In a separate bowl place onions and celery pepper salt seasoning salt sour cream mayonnaise and red wine vinegar. Mix well. Add mayonnaise/vegetable mixture to potatoes and mix well. Chill before serving.

Red Bliss potatoes celery red onion sour cream mayonnaise red wine vinegar seasoning salt ground black pepper salt

Smucker's Caramel Topping Pecan Pie

Preheat oven to 350°F In a mixing bowl beat eggs slightly with fork. Add sugar stirring until dissolved. Stir in caramel topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350°F for 45 minutes or until knife inserted off-center comes out clean. Cool thoroughly on rack before serving. Cover and chill to store.

sugar butter margarine eggs pecan halves

Sweet Buns

Mix together first 5 ingredients until yeast is completely dissolved. Stir in enough flour to make a fairly stiff dough. Cover with a cloth and let rise in a warm place for 2 hours. Punch down the dough and form into balls (about the size of a small egg for dinner rolls a bit larger for sandwich buns). Place in a greased baking pan and let them rise till doubled. Bake at 400F 10-15 minutes or until golden.

water sugar active dry yeast salt all-purpose flour

Sue's Honey Cake

Preheat oven to 325 degrees and grease and flour a 9\" X 13\" loaf pan. Beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder and then add margarine or butter to the egg mixture. Add baking soda flour cinnamon and beat together well. Pour into prepared pans filling each half way up and bake for 55-60 minutes.

eggs honey sugar baking powder margarine baking soda flour cinnamon

Ww's Apple Pear Crisp

Preheat Oven to 375. Spray baking dish with cooking spray. Toss apples & pears w/ lemon juice and 4 tbsp brown sugar. For topping beat egg add remaining brown sugar salt & cinnamon. Add rolled oats. Spoon fruit into baking dish & sprinkle oat mixture on top. Melt butter in small saucepan. Drizzle melted butter on top of the oat mixture & fruit. Bake 45-50 minutes.

granny smith apple bosc pear fresh lemon juice dark brown sugar egg dark brown sugar salt cinnamon rolled oats butter margarine

Green Beans With Sunflower Seeds

Snap ends off beans; cut in half if beans are large. Bring 1 cup water to a boil in a saucepan. Add the beans onion garlic salt if using and pepper. Bring back to a boil and then reduce the heat to a simmer and cook about 8 minutes until the beans are crisp-tender; drain. Sprinkle the sunflower seeds and oregano over the beans. Toss lightly to mix.

fresh green beans frozen green beans onion garlic cloves salt fresh ground black pepper red pepper flakes sunflower seeds fresh oregano dried oregano

Blue Moon Ice Cream

1/2 Cup of milk scalded in pan. add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved. add 1/2 cup of half and half. add 11/2 cups of heavy whipping cream. add vanilla raspberry lemon flavoring. add blue food coloring. chill in fridge till very cold. put in ice cream machine!

milk sugar salt half-and-half vanilla extract vanilla pudding mix frozen raspberries

Ultimate Turtle Cheesecake

Mix crumbs 1/2 cup of the pecans and butter;press onto bottom and up sides in an 9 inch springform pan. Place caramels and milk in small bowl. On high for 3 minutes in microwave or until caramels are completely melted. Pour 1/2 of the caramel mixture unto crust. Refrigerate for 10 minutes. Cover and reserve remaining caramel mixture in refrigerator for later use. Beat cream cheese sugar and vanilla (with electric mixer on medium speed until well blended.) Add eggs one at a time mixing on low speed after each addition just until blended. Pour over caramel mixture in crust. Bake at 300 for 65-70 minutes or until center is almost set. Run knife around side of pan to loosen cake cool before removing side of pan. Refrigerate 4 hours or overnight. Heat reserved caramel mixture just before serving cheesecake; drizzle over cheesecake. Sprinkle with remaining 1/2 cup pecans. Melt chocolate as directed on package; drizzle over cheesecake. Any left over put in refrigerator.

pecans butter milk cream cheese sugar vanilla eggs

Dalpuri (Abm)

Bring the water to a boil. Add split peas lower the heat and simmer 30 minutes. Drain peas and puree by hand or in a food processor. Stir in salt cumin and black pepper. Allow to cool. Add dough ingredients to your bread machine in the order recommended by its manufacturer. Process using the dough cycle. When the dough cycle completes remove dough and divide into 4 equal parts. Form each piece of dough into a ball. Using your fingers make a large indentation in the center of each ball. Place 2 tablespoons of filling into each well and pull up the sides of the dough to enclose filling. Seal by pinching the ends together. Grease the bottom of a heavy skillet or saucepan and use it to flatten each ball of dough until it forms a round shape less than 1/2 inch thick. Cook the dalpuri over medium heat in a nonstick or lightly greased frying pan. Cook 10 minutes per side or until golden brown and cooked through. Serve warm sliced into wedges.

water salt ground cumin ground black pepper active dry yeast bread flour salt water

Spiced Nuts

Heat oven to 300F degrees. Mix egg white and pecans until nuts are coated& sticky. Mix together sugar& cinnamon; sprinkle over pecans stirring until sugar mixture completely coats the nuts. Spread on ungreased cookie sheet. Bake 20 minutes. Cool completely.

pecans walnuts sugar cinnamon

Lemon Asparagus II

Wash the asparagus and snap of the tough bottom stem. Bring to a boil 1 1/2 cups water in a fairly large saucepan (large enough so the spears can lay flat). Slice the lemon and put it in the pot along with the oregano and water. When it is at a roiling boil put in the asparagus cover and cook 3 minutes. The spears should be heated through but still crisp.

asparagus lemon oregano butter margarine

Strawberry Soup Supreme

Toss 2 tablespoons of sugar throughout the quartered strawberries. Refrigerate for about an hour. Blend 3/4ths of the strawberries with the yogurt cream and the rest of the sugar until smooth in a blender or with a hand-blender. Refrigerate. Serve soup quite cold. Place a few crushed mint leafs in the bottom of each bowl. Ladle the soup over the mint leaves. Put a few of the quartered strawberries into each bowl to add texture to the smooth soup. Enjoy!

fresh strawberries sugar plain yogurt fresh mint leaves

Beef Stew Recipe

Put the oil over medium heat. Cover the beef with the flour. Put the garlic bay leaves in the pot also add pepper. Continue cooking till the beef becomes brown. Add salt and cook for ten minutes till beef becomes soft. Cook another five minutes with onion carrot pepper (green). Wait till the onions become tender. Take the tomato then add red wine parsley and a little water. Cover the pan and transfer on the medium-low heat and cook for half an hour. Mix sweet potatoes and green beans with red potatoes. Continue cooking for one hour. Enjoy your meal!

olive oil beef stew meat all-purpose flour garlic cloves bay leaves ground black pepper salt onion green bell pepper carrot paprika fresh tomato white wine water fresh parsley sweet potato green beans

Pumpkin Praline Cake

Heat oven to 350°F. Heat brown sugar butter and cream in 2-quart saucepan over medium heat stirring occasionally until butter is melted. Pour into ungreased 9x13-inch pan. Sprinkle with pecans. Mix flour baking powder cinnamon salt baking soda nutmeg and cloves. Set aside. Beat sugar oil eggs and pumpkin in large bowl on medium speed for 1 minute scraping bowl constantly. Gradually beat in flour mixture on medium speed for 2 minutes scraping bowl occasionally. Carefully spoon batter over pecan mixture. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes then place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake for few minutes. Cool completely.

brown sugar butter heavy cream pecans flour baking powder ground cinnamon salt baking soda ground nutmeg ground cloves sugar eggs pumpkin puree

Gentleman's Relish

Drain the anchovy fillets and soak in the milk for 10-15 minutes. Drain off the milk. Put the anchovies butter black pepper and cayenne pepper into a food processor and puree to a smooth paste. Pot into a small cooled sterilised jar and seal. Store in the fridge for up to 3 weeks.

anchovy fillets milk unsalted butter fresh ground black pepper cayenne pepper

Sausage-And-Pepper Baked Ziti

In a deep nonstick 12\" skillet cook sausage over medium-high heat stirring occasionally until browned on all sides about 5 minute. Reduce heat to medium. Discard all but 2 T sausage fat. Add garlic pepper and onion to sausage in skillet; cook covered stirring occasionally until vegetables are tender 10 minute Stir in whole tomatoes tomato puree and salt; bring to a boil over medium heat breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minute. Meanwhile preheat oven to 400 degrees F. In a large pot of boiling salted water cook pasta 2 min less than cooking time recommended on label. Drain pasta and return to pot; stir in sausage mixture to coat. Add mozzarella and toss to combine. Transfer pasta mixture to an ungreased 9x13\" baking dish and spread it out evenly; sprinkle with grated cheese. Bake uncovered until top browns and sauce is bubbling 20 to 25 minute Let stand 10 min before serving.

hot Italian sausage links garlic cloves green bell pepper onion tomatoes in puree tomato puree salt ziti pasta part-skim mozzarella cheese parmesan cheese romano cheese

Christmas (Coconut) Tart

Cook coconut sugar and water until mixture thickens; set aside to cool Beat fat and sugar until light. Sift flour and baking powder. Beat eggs salt milk and vanilla together. Add flour and liquid alternately until a soft dough is formed. Put together with fingers to a smooth roll. Turn out on to a floured board and roll with floured rolling pin about ¼” thick Line 2 pie plates and spread cooled coconut filling over pastry. Decorate top with pastry strips as desired. Bake at 350 degrees until set and slightly browned. Note: the filling can also be pineapple guava or guavaberry.

margarine sugar flour baking powder egg milk salt coconut sugar vanilla essence water

Grilled Cauliflower

Place cauliflower flowerets on a large square of heavy-duty foil. Sprinkle with peanuts and cheddar cheese and add the chicken broth. Seal foil into packet and place on grill 6 inches above gray coals. Grill for 20-25 minutes turning packet every 10 minutes.

cauliflower salted peanuts sharp cheddar cheese chicken broth

Chess Pie

Combine sugar and flour in large bowl. Add eggs and buttermilk. Lastly add butter and vanilla. Place in a 9 inch-unbaked pie crust and bake at 350 degrees for 45 minutes or until set. Cool on wire rack.

sugar flour eggs buttermilk butter vanilla

Smashed Blue Cheese-Spinach Potatoes

Preheat the oven to 400°F Wrap each potato in foil and prick several times with a fork through the foil. Bake the potatoes until soft about 45 minutes. Meanwhile in a large saucepan heat the cream over high heat until it comes to a simmer. Reduce the heat to medium and simmer until the cream is reduced by half about 10 minutes. Add the cheese and stir to blend. Place the hot potatoes in a large bowl and use a potato masher or 2 large forks to smash them skin and all. Fold the hot cream mixture into the potatoes and season with salt and pepper. Return the potatoes to the saucepan and cover to keep hot.

baking potatoes heavy cream blue cheese black pepper

Alaskan Crab Salad

In a medium bowl whisk together mayo horseradish chili sauce onion chopped dill and Worcestershire. Add crab and toss gently. Mound salad on 2 lettuce lined plates. Surround with cucumber slices sprinkle with caviar.

mayonnaise chili sauce onion fresh dill Worcestershire sauce red leaf lettuce seedless European cucumber

Ground Beef Quicky Pie

Brown beef and onion in a little hot fat. Add remaining ingredients except potatoes; heat well. Pour mixture into a 9-inch pie pan; topped with mashed potatoes. Broil for 5 minutes or until potatoes are slightly brown.

ground beef onion tomato sauce chili sauce salt pepper chili powder mashed potatoes

Ginger Beer

-------TO GET BUG WORKING-------. Mix the yeast ground ginger 2 tspns of sugar and lukewarm water together in a large glass jar. Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe). Let stand for 24 hours. After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar. ---------TO MAKE THE BEER----------. Put 1 litre of the water and the sugar in a saucpan. Heat gently while stirring until the sugar dissolves. Take off the heat and add the rest of the water and the lemon juice. Without disturbing the sediment strain the ginger beer bug liquid through 2 layers of scalded muslin. Add this liquid to the sugared water. Pour the mixture into clean bottles cap tightly and leave to stand for 2 days or until it starts to fizz. After this it must be kept in a cool place or the fridge to prevent the tops blowing. I use a sterilizing powder obtained from home brew shops to sterilize my bottles. After making the beer divide the sediment in the jar into two. You now have 2 bugs to feed and can double the beer recipe. As you double the bugs each time you increase the number of bottles you can produce. After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.

dried yeast ground ginger sugar water water sugar