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Crock Pot Onion Confit

If you don't have demi-glace take 2 cups good-quality stock and reduce to 1/2 cup. Place everything in crock pot and thoroughly combine. Turn to high until just before going to bed (about eight hours). Stir. Turn to low for overnight. Upon waking stir and turn back to high until finished. Water content will vary from onion to onion so if your confit is still quite watery towards the end remove lid and allow excess water to cook off. This will keep for at least two weeks covered in the refrigerator.

unsalted butter extra virgin olive oil demi-glace sherry wine port wine onions bay leaves dried thyme brown sugar

Skordalia - Garlic-Potato Sauce

If using the nuts preheat the oven to 350°F Spread the nuts on a baking sheet and place in the oven until toasted and fragrant (8-10 minutes). Remove from the oven let cool and chop. Set aside. Meanwhile bring a saucepan three-fourths full of water to a boil over high heat. Add the potato pieces and boil until tender when pierced with a fork about 15 minutes. Drain well return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture turning them to prevent scorching. Remove from the heat and using a potato masher mash the potatoes until smooth. Set aside. In a mortar combine the garlic with a little sea salt and mash with a pestle until pureed. You should have about 2 tablespoons of pureed garlic. Stir the garlic into the potatoes and using a fork beat in 1 tablespoon of the vinegar half of the lemon juice and half of the olive oil. Transfer to a food processor fitted with a the metal blade. With the motor running gradually add the remaining 2 tablespoons vinegar lemon juice and olive oil (and nuts if using.) Season to taste with more vinegar if needed and salt and pepper. Transfer to a bowl and serve. If refrigerating bring to room temperature before serving.

walnuts potato garlic cloves sea salt red wine vinegar lemon juice olive oil pepper

Greek Goulash

Preheat oven to 400°F. Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool. Heat a large high sided skillet with extra-virgin olive oil 2 turns of the pan over medium- high heat until oil ripples. Add beef or lamb brown and crumble meat about 5 minutes. Season the meat with salt pepper oregano cinnamon. Add the onions garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings. Chop olives with lemon zest and parsley – Greek Gremolata! Bring a large pot of salted water to a boil and cook orzo according to box instructions. Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese and olive gremolata. Serve with pita bread.

ground lamb dried oregano ground cinnamon onion garlic cloves eggplant frozen spinach tomato sauce kalamata olive lemon flat leaf parsley orzo pasta feta cheese

Pear Slush

n blender combine all the ingredients and puree until smooth. Pour into chilled glass and serve.

pear lime juice honey

Banoffee Pie

BASE. Grease a 22cm loose-based flan tin. Sift flour into a large bowl and rub in butter using fingertips until mixture resembles breadcrumbs. Or mix in a food processo. Stir in sugar add egg yolk and 1-2 tablespoons water mixing with a metal spatula until mixture comes together. Or if usin a food processor put in suga mix then add egg yolk mix and then add water (1 tablespoon at a time) until mixture comes together. Wrap in plastic wrap and chill for 20 minutes. Preheat oven to 200 degree celsius or 180 degree celsius for fan forced ovens. Roll pastry between 2 sheets of plastic wrap until 5mm thick. Ease into prepared pan press into sides and trim edges. Chill for 15 minutes. To blind bake - line pastry with baking paper and fill with dried rice or pasta (you will only be able to reuse these for blind baking) or use purpose made ceramic beads - bake for 15 minutes. Remove rice/pasta/beads and paper and return base oven and bake for a further 15 minutes until golden. Cool. FILLING. Combine condensed milk butter and golden syrup in a heavy based saucepan on low heat stirring for about 10 minutes until golden. Cool. Pour caramel into pastry case and chill for 2 hours until firm. Arrange sliced bananas on top. Slice and serve with a large dollop of whipped cream and a sprinkle of grated nutmeg.

plain flour butter caster sugar water sweetened condensed milk butter brown sugar golden syrup bananas nutmeg

Montego Bay Chicken (Low Fat)

In a large resealable plastic bag combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken uncovered over indirect medium heat for 6-9 minutes on each side or until juices run clear.

reduced sodium soy sauce brown sugar garlic cloves ground ginger boneless skinless chicken breast halves

Mozart Cake II

MAKE THE PASTRY: Cream the butter in a food processor. Add the confectioners' sugar ground almonds egg yolks cinnamon and salt and process until smooth. Add the rum and pulse to blend. Add the flour and baking powder and pulse to blend. Transfer the dough to a floured work surface and gather into a ball. Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic. Refrigerate for at least 2 hours and up to 2 days. Let the dough soften slightly before rolling out. Preheat oven to 350-degrees. Line 3 baking sheets with parchment paper. On a lightly floured surface roll 1 disk of the dough into a 10-inch round. Using the bottom of a springform pan as a guide cut out a 9-inch round. Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes. Repeat with the remaining disks of dough. Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes or until lighlty browned. Transfer the pastry to a rack and let cool completely. MAKE THE MOUSSE: In a bowl combine the apple with 1 Tablespoon of the sugar and the cinnamon. In a large heavy skillet melt the butter over moderately high heat. Add the apple and cook over high heat stirring until lightly crusted and tender but not mushy 3-5 minutes. Add the rum carefully ignite it and stir the apple to coat. Transfer to a plate and let cool to room temp. In a small saucepan heat the cream with the cinnamon stick until bubbles appear around the edge. Remove from the heat cover and let steep for 10 minutes. Meanwhile melt the chocolate in a metal bowl set over a saucepan of simmering water. Remove from the heat. Strain the hot cream over the chocolate and discard the cinnamon stick. Gently stir unmtil smooth and let cool until tepid. In a bowl beat the egg whites until very foamy. Gradually add the remaining 3 Tablespoons of sugar beating until stiff glossy peaks form. Using a large rubber spatula fold one-quarter of the beaten whites into the chocolate. Fold in the remaining whites and then fold in the apple. Set 1 cinnamon pastry round in the bottom of a 9-inch springform pan and spread half of the chocolate mousse on top. Cover with a second cinnamon pastry round pressing gently. Spread the rest of the mousse over the top and cover with the last pastry round. Refrigerate for at least 30 minutes and up to 8 hours. GARNISH THE CAKE: Remove the sides of the pan and pat a thin layer of chocolate shavings against the side of the cake. Cut 5 thin slices from the apples and rub with lemon juice. Fan the apple slices on the cake. In a small saucepan melt the apple jelly over moderately high heat and brush a thin layer over the apples. Garnish with the cinnamon sticks and serve.

unsalted butter unsalted butter confectioners' sugar cinnamon salt dark rum flour baking powder granny smith apple sugar cinnamon unsalted butter dark rum heavy cream cinnamon stick bittersweet chocolate bittersweet chocolate granny smith apple lemon juice quince jelly cinnamon sticks

Lemon Souffle Pancakes With Blueberry Maple Syrup

In a large bowl mix flour sugar soda and salt. Separate egg yolks from whites. Blend buttermilk mix with small amount of water in measure cup. When. lumps disappear add remaining water and stir. Pour into flour mixture. and stir to blend. In a small bowl whisk together egg yolks buttermilk lemon peel lemon. juice and 2 tblsp melted butter. In a deep bowl with mixer on high speed whip egg whites until they hold. stiff moist peaks. Pour buttermilk mixture into flour and blend. Add egg whites to flour mixture and fold gently to blend. In a small sauce pan on low heat add remaining 2 tblsp of unsalted. butter maple syrup and blueberries until warm and butter has melted. On a buttered hot griddle ovr medium heat pour batter in 1/3 cup. portions without touching. Cook until bubbles begin to appear at sides. and turn over. Keep warm and repeat process for remaining batter. Serve pancakes with heated blueberry and maple syrup over top.

all-purpose flour sugar baking soda salt eggs buttermilk water lemon peel lemon juice unsalted butter maple syrup blueberries

Summer Lemon-Berry Pie

MEASURE drink mix into cap just to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved. ADD sorbet; beat with electric mixer on low speed until well. blended. Gently stir in whipped topping. Freeze 45 minute or until mixture is thick enough to mound. Spoon into crust. FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 minute before serving. Let stand at room temperature to soften slightly. Serve topped with the berries. Store any leftover pie in freezer.

water strawberry Cool Whip Topping graham cracker pie crust blueberries raspberries strawberry

Garlic and Bacon-Wrapped Pork Tenderloin

Preheat oven to 350°F Place pork on a roasting pan; set aside. In a small bowl combine garlic rosemary thyme sugar and pepper; rub over all sides of pork. Lay bacon slices crosswise over pork; tucking ends underneath. Roast 30 minutes; remove from oven and brush surface of pork with honey and vinegar. Return to oven; roast until internal temperature reaches 160°F an additional 30 to 45 minutes. Remove from oven and let rest 10 minutes; slice and serve.

garlic cloves fresh rosemary fresh thyme sugar black pepper bacon honey

Vinegar-Glossed Chicken

Strip rosemary leaves from stems. Combine with vinegar and garlic. Let stand as long as possible up to 2 hours to allow flavors to mingle. Season chicken liberally with salt and pepper. Heat oil in heavy skillet over medium-high heat until shimmering. Add chicken pieces skin side down. Sear without moving 3-5 minutes until browned. Turn over and sear off second side until browned. Drain and discard any excess fat. Add chicken broth and scrape up any fond (browned bits) from the bottom of the pan. Bring to a boil then reduce heat and simmer 15-20 minutes until reduced to 2-3 tablespoons Add vinegar mixture and turn heat up to high. Cook until a thick glaze has formed 6-8 minutes. Turn chicken to fully coat. Serve with polenta or rice.

fresh rosemary red wine vinegar garlic cloves chicken kosher salt fresh ground black pepper olive oil chicken broth

Cookies 'n' Cream Cocktail

Place the biscuits in a bowl. Use the end of a rolling pin to gently pound until coarsely crushed. Use an electric beater to whisk the cream in a large bowl until firm peaks form. Place the Frangelico Kahlua Baileys honey ice cubes extra cream and half the biscuit in the jug of a blender and blend until the ice is crushed and the mixture is well combined. Divide the mixture among serving glasses. Top with a dollop of cream and sprinkle with the remaining biscuit to serve.

Kahlua irish cream honey

Pressure Cooker Marmalade, Fast!

Thinly slice the clean fruit. A mandoline is ideal for the job. Remove end slices as they are mostly bitter pith. Be careful to remove any seeds or pieces of seeds. Cut the slices into quarters. Weigh the prepared fruit; you will need to know the weight when it comes time to add the sugar. Place the prepared fruit and the water or juice in the pressure cooker lock down the lid and bring it to pressure on high heat if using a stovetop pressure cooker. Decrease the temperature and cook at high pressure for ten minutes. Remove from heat and allow pressure to dissipate naturally. If using an electric pressure cooker cook on high pressure for ten minutes and use natural release. Calculate how much sugar to add. You will need to use one to two times the weight of the prepared raw fruit. Start with an equal amount then add more to taste. Mix the sugar into the warm cooked fruit and stir to dissolve. Bring to a boil and cook until the mixture reaches 212 degrees Fahrenheit 100 degrees Celsius. Fill clean sterile jars leaving 1/2 inch headspace apply lids and rings and process in a boiling water bath for five minutes. If not processed in a boiling water bath it must be kept under refrigeration.

lemons sugar water

Cheesy Broccoli Noodles

Brown and drain beef. Boil noodles until halfway cooked add broccoli. Drain when noodles are done. In a small saucepan melt butter on medium heat. Add flour and spices. Add milk stir until thickened and bubbly. Add cheese stir until melted. Toss everything together and serve!

butter flour salt black pepper milk mozzarella cheese dill weed tarragon bay leaf ground beef broccoli florets

Jessica's Scones

Mix dry ingredients add raisins. In a separate bowl combine wet ingredients. Mix with dry ingredients. Divide dough into sixths. Place on greased baking sheet. Flatten lumps of dough slightly. Slice part way through into fourths with knife. Bake at 425 for 15-20 minutes.

flour salt baking powder sugar milk raisins

Nathalie Dupree's Squash Casserole

Preheat the oven to 350 degrees. Saute the onions and peppers in 1/4 cup butter until soft.Add the garlic and cook briefly.Cook the squash in boiling salted water until tender 5-10 minutes.Drain off the. water and mash the squash with a potato masher.Add 1/2 cup butter 1 cup cheese the eggs sauteed veggies 1 cup pecans and hot. sauce to the squash and mix well. Pour into a casserole buttered with 2 tablespoonsful of butter.Mix together the breadcrumbs and the rest of the cheese and pecans.Spread on top of the casserole dot. with remaining butter and bake 45-60 minutes.

onions green bell pepper red bell pepper butter garlic cloves sharp cheddar cheese eggs pecans

Pork and Beans Bread

Mix raisins with boiling water stir and set aside. Beat egg oil sugar vanilla and Libby's Deep-Browned beans until beans are broken. Add flour remaining ingredients including raisins and water. Mix well. Pour batter into a well greased 9x5x23/4 loaf pan. Bake at 325F for 60-70 minutes. This recipe is also great baked as muffins. Makes 6 Large muffins. Bake at 325F for 40-45 minutes.

raisins boiling water egg sugar vanilla all-purpose flour cinnamon baking powder baking soda salt walnuts

Kittencal's Porcupine Meatballs in Sweet and Sour Tomato Sauce

For the meatballs; mix the ground beef with ingredients stated in the recipe. Mix in 1-1/2 cups instant uncooked rice. Shape into about 1-1/4--inch balls or as desired then place onto a plate. For the sauce; in a pot heat oil over medium-high heat. Add in onion oregano and basil; cook stirring for about 3-4 minutes or until softened. Add in garlic and chili flakes; cook stirring for 2-3 minutes. Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined. Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart). Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time. Adjust the brown sugar and vinegar amounts if needed then season with more salt and black pepper.

onion dried oregano dried basil garlic cloves crushed red pepper flakes tomato sauce water Worcestershire sauce cider vinegar brown sugar seasoning salt salt fresh ground black pepper ground beef Kittencal's Italian Melt-In-Your-Mouth Meatballs

Easy Chipotle BBQ Chicken Wraps

Heat vegetable oil in a non-stick grill pan over medium high heat. Cut chicken breasts into slices about a half inch wide; season with salt pepper and garlic powder. Place chicken slices in pan (about 8-10 at a time) and grill until browned and juices run clear about 3-4 minutes on each side. Repeat until all chicken is cooked. Meanwhile process chipotles in adobo in food processor until fine. Add in the BBQ sauce and process to make sure everything is pureed. Remove chipotle BBQ sauce and place in small saucepan over medium low heat until warmed through. Drop a few chicken pieces at a time in the sauce to coat. Place tortillas between 2 damp paper towels and microwave 30 seconds. Build your wrap: layer a few chicken pieces lettuce and cheese in middle of tortilla. Add sour cream if desired. Leave about 1-2 inches of tortilla at bottom with no fillings. Fold one edge of tortilla over then fold up the bottom and finish by folding over the remaining edge. Lay on plate with folded side down and enjoy!

boneless skinless chicken breast barbecue sauce chipotle chile in adobo flour tortillas salt pepper garlic powder lettuce cheddar cheese sour cream

Gingerbread Made With Sour Cream

Preheat oven to 350°F (180 C). Grease and flour a 9-inch square pan. Beat butter and sugar until creamy. Beat in molasses lemon zest then beat in eggs 1 at a time. Sift in flour baking soda cinnamon ginger cloves and salt stirring until blended. Stir in sour cream then boiling water. Scrape batter into prepared pan and bake for 40 –45 minutes until a tester inserted in the centre of the cake comes out clean. Cool cake for 20 minutes before turning out on a cooling rack to cool completely. Then enjoy with some sweetened cream or a nice lemon sauce.

unsalted butter sugar molasses lemon zest eggs all-purpose flour baking soda ground cinnamon ground ginger ground cloves fine salt sour cream boiling water

Fettuccine and Tomatoes

In a large uncovered saucepan cook pasta in boiling water oil and first amount of salt until tender but firm -- about 9-11 minutes. Drain. Saute next 6 ingredients in frying pan until soft about 7 minutes. Add tomatoes and basil and continue sauteing for another 2 to 3 minutes. Stir in pasta and turn into serving bowl. Sprinkle with parmesan cheese or serve cheese separately.

fettuccine pasta boiling water salt onion celery garlic cloves butter salt pepper tomatoes basil parmesan cheese

Le Cirque's Linguine With Asparagus

Put asparagus in a pot of cold salted water bring to a boil drain and set aside. Heat the olive oil in a large skillet. Add garlic tomatoes scallions pepper flakes and salt and pepper. Cook over medium heat about 4 minutes stirring occasionally. Add Asparagus and cook one minute to warm. Meanwhile cook linguini in boiling salted water until al dente and drain. Toss pasta into the sauce and sprinkle with the basil. Serve immediately with the Parmigiano.

asparagus olive oil garlic tomatoes scallion dried red pepper flakes linguine basil parmigiano-reggiano cheese

Fruit Chaat ( Fruit Salad )

Combine all the chaat ingredients in a bowl and toss well with the seasoning. Serve immediately.

papaya pineapple apple banana gooseberries green grape cucumber cherry tomatoes green chilies tamarind chutney black salt ground cumin chat masala chili powder mint leaves salt

Roasted Butternut Squash With Lime Juice

Preheat oven to 400°F. Divide squash between 2 rimmed baking sheets arranging in single layer. toss with oil butter and lime juice. Sprinkle with salt and pepper. Roast 20 minutes. Turn squash over; roast until soft and golden brown about 20 minutes longer. Cut into wedges. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until hot about 10 minutes. Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.

olive oil butter fresh lime juice lime fresh rosemary

Ghana Salad from Zoe's Ghana Kitchen

Preheat the grill to medium. Place the sardines and tuna steak on the grill rack and grill for 10 - 15 minutes turning halfway through the cooking time. Leave to cool then chill in the fridge before adding to the salad. Place the lettuce tomatoes and onions in a large bowl then add the green beans peas cannellini beans and smoked salmon. Flake the grilled tuna and add to the salad season with the sea salt and black pepper and mix together carefully. Add the grilled sardines and garnish with the soft-boiled egg quarters. Cover and chill before serving. When ready to serve dress with salad cream or mayonnaise to taste and serve with warm toasted baguette ciabatta or hard dough bread. Tips: I used to drown my Ghana Salad in salad cream – guilty pleasures – but if you want a healthier option make a vinaigrette of 3 parts olive oil to 1 part balsamic vinegar and season with sea salt and black pepper then add to the salad before serving. Hard dough bread (also known as 'butter bread') is a white loaf that is slightly sweet. It can be bought sliced or unsliced. Recipe courtesy of Zoe's Ghana Kitchen by Zoe Adjonyoh. Get the book here: https://www.amazon.com/Zoes-Ghana-Kitchen-Zoe-Adjonyoh/dp/1784721638.

tuna steaks iceberg lettuce tomatoes red onions green beans peas cannellini beans smoked salmon canned salmon sea salt fresh coarse ground black pepper eggs mayonnaise

Balsamic Pasta Salad

Whisk first 6 ingredients together to prepare the dressing mix set aside. Cook the pasta of your choice. While pasta is cooking chop broccoli and blanch for 2 minutes. Combine cooked pasta blanched broccoli chopped red pepper and sliced green onion. Pour dressing mix on top of pasta mixture; toss to coat. Chill until ready to serve. **Note: Preparation can be accomplished while pasta is cooking making this a very quick dish**.

olive oil pepper garlic cloves dry basil parmesan cheese small shell pasta broccoli green onion

Hummus and Marinated Veggie Sandwich

Before preparing the sandwich taste the hummus and if it needs some spark give it a squeeze of lemon juice and some freshly ground pepper. Add the Kalamatas tomatoes onions cucumbers and banana peppers to enough vinaigrette to coat the veggies. Set aside. Spread 2 slices of whole grain sandwich bread liberally with hummus; sprinkle with the feta cheese. Top with the veggies mixture and a generous mound of sprouts. Pour on additional vinaigrette to taste and press the remaining slice of bread on top of sandwich; cut in half.

fresh lemon juice fresh ground black pepper kalamata olive tomatoes red onion English cucumber banana pepper feta cheese bean sprouts

Graveyard Sandwich Tray

Equipment: Toaster oven Mixing bowls. Preparation:. To make any of the sandwich fillings break the canned chicken turkey tuna or ham into flakes in a mixing bowl. Add the seasoning and mayonnaise and mix to combine. Note: The amount of each sandwich filling is enough to make 12 sandwiches. Trim the bread slices into tombstone shapes. Toast in a toaster oven until the bread has browned. Divide the filling between half of the toasted bread slices and spread evenly. Assemble into sandwiches with the remaining toasted bread slices. Decorate each sandwich with “R.I.P.” or skull and crossbones with ketchup or mustard in squirt bottles. To serve: Arrange shredded lettuce on a large tray and set the sandwiches on the end in the field of lettuce-like tombstones in a graveyard. Nutritional Information Per Serving: Chicken or Turkey Sandwich: Calories 217; Total fat 5g; Saturated fat 0g; Cholesterol 38mg; Sodium 459mg; Carbohydrate 24g; Fiber 0g; Protein 12g; Vitamin A 0%DV*; Vitamin C 0%DV; Folate 0%DV; Calcium 4%DV; Iron 8%DV; Potassium 6%DV Tuna Sandwich: Calories 190; Total fat 4g; Saturated fat 0g; Cholesterol 11mg; Sodium 395mg; Carbohydrate 24g; Fiber 0g; Protein 17g; Vitamin A 0%DV; Vitamin C 0%DV; Folate 0%DV; Calcium 4%DV; Iron 8%DV; Potassium 6%DV Ham Sandwich: Calories 242; Total fat 9g; Saturated fat 2g; Cholesterol 28mg; Sodium 809mg; Carbohydrate 25g; Fiber 0g; Protein 10g; Vitamin A 0%DV; Vitamin C 0%DV; Folate 0%DV; Calcium 4%DV; Iron 8%DV; Potassium 6%DV *Daily Value.

chicken breasts water poultry seasoning light mayonnaise light chunk tuna in water celery seed light mayonnaise water pumpkin pie spice light mayonnaise lettuce

Easy Buffalo Chicken Lasagna

Boil noodles preheat oven to 350. In one bowl mix together chicken and Franks allowing chicken to shred a little. In a separate bowl mix butter cream cheese sour cream and dry ranch dressing. Spray a large baking pan with cooking spray. Layer noodles chicken cream cheese mixture. Repeat until ingredients are gone. Top with shredded cheddar cover with foil and bake on 350 for 30-40 minutes. Quicker option that tastes the same? Skip the lasagna noodles use penne or rotini. Dump the cooked noodles in the sprayed pan layer chicken on it then the cream cheese mixture the ingredients will get slightly blended in this step which is perfect. Top with shredded cheese cover with foil and bake. Tastes exactly like the lasagna and saves about 15 minutes of prep time.

chicken breasts cream cheese sour cream sharp cheddar cheese butter margarine

Merlot Pot Roast (Crock Pot)

Rinse beef and pat dry. Sprinkle generously with black pepper. Melt butter or heat olive oil in a large non-stick skillet over high heat. Add beef and brown on all sides 6 to 8 minutes total. Meanwhile place the carrots celery onions garlic thyme peppercorns and bay leaf in a 4 1/2 qt or larger crock pot. Mix to combine. Set beef and any juices over vegetables. In a small bowl mix tomato paste and wine. Pour over meat and vegetables. Cover and cook until beef is very tender when pierced 8-9 hours on low and 5-6 hours on high. If possible turn meat over halfway through cooking. With 2 slotted spoons transfer meat to a serving platter keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl combine cornstarch with 1 1/2 tbs water pour into cooker and stir often until sauce is thickened 10 -15 minutes. With slotted spoon arrange vegetables evenly over meat in platter pour sauce over meat and garnish with chopped parsley; serve hot.

black pepper butter olive oil carrots onion celery garlic cloves dried thyme black peppercorns red wine tomato paste cornstarch fresh parsley

Whole Wheat Sunflower Seed Bread

Dissolve yeast in warm water using a whisk. Add the rest of the ingredients--adding flour gradually till it forms a good kneading dough. Put on floured board and knead this for about 10-15 minutes. Put into a large oiled bowl. Rise about 1-2 hours. Punch down and rise again--about 1 hour or a little more. Divide into thirds and place in three greased bread pans. Rise again till doubled. 325 degrees for about 60 minutes. These will not be too brown on the bottom because of the lower temperature; if you want them browner take them out of the pans and put them on a cookie sheet and bake another 8-10 minutes (I never have to do this because I like them the way they are).

warm water dry yeast salt sunflower seeds honey whole wheat flour

Orange Juice Spritzer

In large pitcher combine orange juice concentrate water and lemon juice. Just before serving slowly add carbonated beverage; stir gently to blend. Serve over ice in glasses.

water lemon juice

Quick and Easy Salsa

In a blender add the RoTel 1/2 the onion cilantro serrano pepper lime juice and spices. Blend all ingredients. Pour liquid into a dish and add diced fresh tomatoe rest of the onion and essence. Cover and chill for 1 hour prior to serving.

Rotel tomatoes & chilies Rotel tomatoes & chilies yellow onion tomatoes garlic fresh cilantro fresh lime juice lemon pepper cayenne pepper chili powder kosher salt black pepper

Salmon a La Nage With Vegetables in Creamy Sauce.

Fill a large heavy-bottomed pot with cold water. Add the salmon head tail and fins peeled onion peeled carrot celery parsley root and the whole black peppercorns. Bring the water to a boil over medium-low heat skim off the foam add parsley and dill bunch white wine Old Bay spice lemon juice and salt and simmer for 25 to 30 minutes. Strain with chinois and keep it simmering at the lowest heat. There should be no bubbles. Julienne leeks zucchini parsnip and carrots. Melt butter over medium heat in the skillet and sauté vegetables for 5 minutes stirring occasionally. Add a couple of ladles of fish stock salt and pepper and continue to cook for another 5 minutes. Carefully submerge the fish into the stock. Make sure that the heat is low and stock is not boiling with bubbles. The fish should be poached not boiled. Poach the fish for about 13-15 minutes. Add heavy cream to sautéing vegetables and let it reduce for another 2-3 minutes. Add a little bit of fish stock if needed to achieve creamy consistency. Remove from the heat and mix in chopped dill. Place vegetables in the center of the plate carefully place the fish on top and ladle over some of the sauce. Sprinkle with some chopped dill. Enjoy it with a glass of nice crisp Chardonnay or Pinot Griggio.

salmon fillets zucchini leeks carrots parsnips heavy cream salt pepper water onion carrot celery ribs black peppercorns salt parsley

Cranberry, Apple and Orange Relish

Trim the stem ends from the oranges & lemon & discard them then cut the citrus into 2-inch chunks but be sure to discard the seeds. Peel & core the apples & cut them into 2-inch chunks. In a food processor pulse the fruit chinks & cranberries in batches until coarsely chopped then pour the mixture into a bowl. Stir in sugar to taste. At this point the relish can be chilled up to 1 week. Anytime up to about 1 1/2 hours before serving stir in the almonds.

oranges lemon granny smith apples cranberries granulated sugar

Fresh Fruit Pudding Milk Mixer

Place all ingredients in blender container; cover. Blend 1 minute or until smooth. Serve immediately.

2% low-fat milk vanilla flavor instant pudding and pie filling mix banana strawberry

Fruitcake, the Drink

Simply mix the sugar and ground cloves together in a saucer. Moisten a rim of a chilled cocktail glass with a cut lemon and spin in the sugar-clove mixture. Shake the other ingredients well with some cracked ice in your cocktail shaker and then strain into the prepared glass. Garnish with candied fruit peel and crystalized ginger. Yum!

brandy Amaretto Cointreau liqueur sugar ground cloves crystallized ginger

Grilled Barbecued Oysters

Combine the hot sauce Worcestershire sauce lemon juice olive oil salt pepper and garlic in a small saucepan and stir well. Prepare grill. Place saucepan containing sauce on grill rack. Place the oysters on grill rack and grill 5 min or so until a few oysters begin to open. Remove oysters from heat. Carefully open oysters leaving on the half shell. Sprinkle oysters with parsley and drizzle with sauce. Serve with lemon wedges.

Worcestershire sauce fresh lemon juice olive oil salt black pepper garlic cloves fresh parsley lemon wedges

Tuna Curry Dip

Combine first 4 ingredients mixing well. Stir in hot sauce to taste. Chill at least 1 hour.

sour cream tuna curry powder white pepper

Awesome Sesame Chicken

Cut the chicken into small approximately 1-inch cubes. Add the marinade ingredients and marinate the chicken for at least 20 minutes. While the chicken is marinating prepare the sauce. Mix together all of the sauce ingredients except for the green onion. Pour them into a small pot and bring to a boil. Turn the heat down to a low and keep warm while you are deep-frying the chicken. Heat oil for deep-frying. When the oil is ready add the marinated chicken a few pieces at a time sliding them into oil carefully and not to overcrowd. Deepfry until golden brown. Remove the cooked chicken pieces from the oil and drain on paper towels. Repeat with the remainder of the chicken. Just before you are finished deep-frying bring the sauce back up to a boil. Mix in the green onion. Place the chicken on a large platter and pour sauce over. Sprinkle with the sesame seeds. Serve over rice.

light soy sauce cooking wine dry sherry flour cornstarch water baking powder baking soda brown sugar water hoisin sauce brown sugar dark soy sauce garlic cloves cornstarch green onion toasted sesame seeds

Not a Hot Wing

Roll wing sections in melted butter. Place them on a jelly roll pan. Line pan with foil if desired for easier clean up. Bake for 30 minutes at 325 degrees. Combine sauce ingredients in a sauce pan and bring to a boil. Boil for 1 minute. After 30 minutes pour sauce over wings. Bake one hour longer turning the wings every 15 minutes. Serve warm.

chicken wings butter margarine cooking sherry soy sauce sugar ground ginger garlic powder

Fresh Salsa Pasta - Jamie Oliver

Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. Transfer to a serving bowl. Add oregano olive oil vinegar chili and garlic; toss well. Marinate 15 minutes. Using your hands squish up the tomatoes. Meanwhile prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.

kosher salt dried oregano extra virgin olive oil red wine vinegar red chili pepper garlic clove fresh oregano fresh basil

Easy Sweet & Spicy Jalapeno Relish

rain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige unless you're like me and can't resist.

ranulated sugar

Pumpkin & Swede. Balsamic & Honey Style.

Peel the pumpkin and swede and cut into 1 cm chunks. Heat the olive oil in a frying pan until it is shimmering. (quite hot). While oil is heating peel and thinly slice the garlic cloves and rough chop the parsely. Set aside. Fry the pumpkin and swede chunks. Ensure that an even colour is achieved on all sides of the chunks. This should not take longer than 4-5 minutes. Lower the heat. (slow simmer). Add paprika pepper and garlic. Stir through gently for 1 minute. Add honey and balsamic vinegar. Sir until heated. Serve garnished with parsely.

swede garlic cloves olive oil fresh ground black pepper honey parsley

Linguini in White Clam Sauce

Heat butter and oil add garlic and cook slowly until golden. Drain clams reserve liquid and add enough bottled clam juice to make 2 Cups. Stir the liquid into the butter mixture and simmer uncovered for 10 minutes. Add chopped clams parsley salt and pepper and heat through. Cook the linguini in boiling water following package directions. Pour the sauce over. Top with parmesan cheese if desired and enjoy with garlic bread!

butter olive oil garlic clams parsley linguine parmesan cheese

Mohave Mesquite Bread

Combine dry ingredients. Add oil and water and mix until dough forms a ball and cleans the sides of the bowl. (Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere the amount of water needed will vary with the weather). Lightly grease a cookie sheet or flat pan. Form the dough into a half-sphere loaf on the pan. Bake for 30 minutes at 350 degrees.

whole wheat flour baking powder baking soda water

Mustard-seed chilli prawns

Shell and devein prawns leaving tails intact. Cut along back of prawn taking care not to cut all the way through; flatten prawn slightly. Rub turmeric and chilli into prawns in medium bowl. Heat oil in large frying pan; cook mustard seeds and garlic stirring until seeds start to pop. Add prawn mixture; cook stirring until prawns just change colour. Mix in coriander. Tip: If you like hot dishes don't seed the chillies before chopping as removing the seeds and membranes lessens the heat level. serving suggestion: Serve mustard-seed chilli prawns with saffron rice. Garnish with spring onion curls.

ground turmeric black mustard seeds garlic fresh coriander

Tied and Fried Chicken Cordon Bleu

Place Chicken Breasts in-between Clear Plastic Wrap and using a Rolling Pin Side of a Hammer or a Meat Mallot Pound Chicken Breasts untill they are almost Double in Size . Sprinkle the flour on your clean cutting board and place the Chicken pieces on it. Salt and Pepper the Chicken. Place 2 pieces of slice ham on the Chicken top that with 2 slices of swiss cheese and top that off with a slice of provolone right in the center. Roll up Chicken making sure you tuck in the ends about half way through. Use 3 or 4 pieces of butcher string (Cut about 8\" long) tie the rolled up Chicken tight making sure the ends are folded in You don't want to loose all that goodness inside. Cut off excess string. Turn Oven on to 350. Heat Olive Oil in a skillet on Med High. Mix Panko and Potato Flakes together. Roll the Chicken in Flour so there is just a little dusting Brush off excess Dip the Chicken in the Egg and then into the Panko Mixture. Fry in the Olive Oil until Golden Brown on all sides Turning frequently. Place the Chicken in the Oven for 50 to 60 Minutes. Whisk together the Heavy Cream Mayo and the Dijon in a Suace pan and heat slowly on Med Low untill sauce is reduced a little and thicker. Pull Chicken from the oven and let set for 5 Minutes or so. Cut off strings Cut Chicken in Half and Drizzle Sauce over the top.

boneless skinless chicken breasts smoked ham swiss cheese provolone cheese flour eggs panko breadcrumbs extra virgin olive oil heavy cream Dijon mustard mayonnaise kosher salt fresh ground black pepper

marbled chocolate cheesecake-low carb

Crust: In a large bowl combine all the ingredients except the water. Beat the mixture until it is creamy. Add the water 1 Tbsp. at a time until dough holds together{adding water may not be necessary}. Form the dough into a flat disk wrap in wax paper then chill for at least 30 minutes. Press the dough into a 10-inch springform pan going up the side of pan 1/2-inch. Using a fork prick the dough all over. Freeze for 1 hour then bake at 350 degrees F. for 20-25 minutes or until firm to the touch. Cool completely before filling. Cheesecake: Preheat oven to 450 degrees. Place the cream cheese sour cream and 2-tsp. vanilla in large mixer bowl beat on medium speed until smooth. Add Splenda and beat until incorporated. Add flour 1 teaspoon at a time blending well. Add eggs beat well. In a small bowl combine cocoa and 1/4 cup Splenda. Add the canola oil 1/2-tsp. vanilla and 1-1/2 cups of the cream cheese mixture mix until well blended. Alternately layer plain and chocolate mixtures into prepared crust ending with dollops of the chocolate on top gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes. Without opening the oven door lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill.

Splenda sugar substitute unsalted butter water cream cheese Splenda sugar substitute sour cream vanilla eggs all-purpose flour Splenda sugar substitute canola oil vanilla

Fig Pinwheels

In a small saucepan combine the figs water and brandy. Bring to a boil then reduce heat and cook and stir till very thick about 2-3 minutes. Stir in almonds and cool. Combine shortening and butter until fluffy; add egg and vanilla. Add half the flour and milk then stir in the remaining flour by hand. Cover and chill 30 minutes. Divide dough in half. Roll out one portion on a floured board into a 10x9 inch rectangle. Spread half the filling to within 1/2 inch of the edge. Roll up jelly roll style starting from the 9 inch edge. Pinch edge to seal. Repeat with remaining dough and filling. Wrap rolld in waxed paper and freeze 2 hours or chill overnight. Cut into 1/4 inch slices and put on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool on cookie sheet 1 minute then remove to rack.

dried figs sugar water brandy flour baking soda salt cinnamon shortening brown sugar egg vanilla milk

Toll House Butterscotch Chip Cookies

Mix together the flour salt and baking soda in a small bowl set aside. Cream the sugars and butter together add the vanilla. Add the eggs one at a time. Slowly add the flour mixture. When completely mixed add the butterscotch chips. Drop by the spoonful onto an ungreased cookie sheet. Bake 8-10 minutes at 375F degrees.

flour sugar brown sugar vanilla butter baking soda salt eggs

Sweet Cream Biscuits

Preheat oven to 450. Sift the flour salt and baking powder and place in large mixing bowl. Stir in the cream with a fork just until the flour is moistened. Add water if necessary to get the proper consistency. Knead on a lightly floured surface about 10 times. Roll out 3/4 inch thick. Cut with a small floured cutter. Bake on an ungreased baking sheet for 12 minutes or until golden brown. Remove from oven and serve immediately.

flour salt baking powder heavy cream water

Prawn & Asparagus Noodle Stir-Fry

Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins or until just tender. Drain. Meanwhile heat the oil in a wok over high heat until just smoking. Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour. Transfer to a plate. Add the capsicum onion asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly. Whisk together the hoisin sauce sweet chili sauce vinegar and sugar in a jug. Add the noodles prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through. Divide among serving bowls. Sprinkle with shallot to serve.

red capsicum asparagus fresh ginger hoisin sauce rice wine brown sugar shallots

Tomato & Macaroni Like Lambert's

Bring a large pot of water to boil salt generously. Cook macaroni al dente. Drain macaroni reserving 1 cup of water. Add remaining ingredients and stir well. Season with salt pepper and/or sugar to taste. Let simmer for approximately 20 minutes over medium low heat.

macaroni salt ground cloves ground nutmeg butter tomato sauce stewed tomatoes bacon drippings

Kittencal's Potato Kugel

Set oven to 400 degrees F ( (bottom oven rack). Grease a 13 x 9-inch baking pan then pour about 3 tablespoons oil into bottom of the baking dish. .Squeeze out excess moisture from the shredded potatoes with hands and place into a large bowl then add in chopped onion. Add in remaining ingredients with 3 tablespoons remaining oil; mix well to combine (I use my hands for mixing). Adjust the salt and pepper if needed. The next step is only optional it will speed up cooking time and create a crispy bottom and sides. Place the baking dish with the oil in the oven and heat the oil for about 6-8 minutes. Carefully spread the potato mixture in the baking dish (careful the dish will be hot!) . This step is only optional otherwise just pour the potato mixture into the oiled cold baking dish. Bake uncovered for about 1-1/4 hours or until nicely browned on top (the longer that you bake it the more crispier it will be so bake until it is to desired crispness).

potatoes onion all-purpose flour eggs seasoning salt salt fresh ground black pepper

Yummy Tofu Manicotti

Preheat oven to 350 degrees. Boil the manicotti shells as directed on the package. Drain the manicotti and set aside to cool. Crumble the tofu into small pieces (resembling cottage cheese). Combine tofu ricotta half of the mozzarella green pepper onion mushrooms and garlic in a large mixing bowl. Mix ingredients well. Grease a large baking dish. Stuff each manicotti shell with the filling and place in the baking dish. Pour the marinara sauce evenly over all of the stuffed manicotti shells. Top with the remaining mozzarella cheese. Sprinkle with garlic salt (to taste). Bake covered for 35 minutes. Enjoy!

firm tofu low-fat ricotta cheese mozzarella cheese green pepper onion mushrooms garlic

Ginger Date Muffins

Preheat oven to moderately hot. grease a 12 hole muffin pan. Combine dates and the water in a medium saucepan bring to the boil. remove from heat and add soda then stand for 5 minute. sift dry ingredients into a large bowl stir in date mixture and then the remaining ingredients. spoon mixture into prepared pan. Bake in oven for about 20 minute. Caramel sauce. combine ingredients in a bowl and stir over heat without boiling until sugar dissolves. Simmer without stirring for 3 minute or until thickened slightly. Serve with the muffins.

dates water bicarbonate of soda self raising flour plain flour ground ginger mixed spice brown sugar egg milk brown sugar butter

Pineappleade (Southeast Asia)

In a small saucepan combine sugar & water over medium heat. Cook for about 5 minutes stirring occasionally until sugar dissolves then set aside to cool. Put pineapple in a blender with enough water to cover the fruit then puree. Strain the pineapple mash pressing on the solids to extract as much juice as possible. Combine the pineapple juice with enough water (or sparkling water) to make 1 quart then add lime juice & sugar syrup to taste. Chill & serve.

granulated sugar water pineapple fresh lime juice

Sun-Dried Tomato, Mozzarella and Basil Rice Balls

Pour the stock into a large saucepan. Bring to the boil. Add the rice cover and simmer for 15-20 minutes until the rice is cooked through and the liquid has been absorbed. Meanwhile finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside keeping the basil separate from the onion and pepper. When the rice is done uncover it and put the whole pan in a sink of cold water to cool the rice. While the rice cools put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes until soft. Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly. While it simmers make the rice balls- add the cheese egg yolk flour tomato paste basil leaves and sundried tomatoes to the cooled rice. Stir it together well. Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes until the rice balls are cooked through. Serve hot sprinkled with parmesan cheese if desired.

arborio rice mozzarella cheese plain flour tomato paste basil leaves sun-dried tomato olive oil onion garlic clove parmesan cheese

Stuffed Peppers

Saute Peppers. Add about 1 or 2 tbsp.'s olive oil to skillet big enough to hold number of peppers you are making. Over medium heat saute each side of peppers until all sides are blistered. (Peppers should be soft not burnt). Make tomato sauce. Pour small amount of olive oil in sauce pan and heat. (About a tsp.) Add tomato paste . heat and stir for a few minutes over low heat. Add liquid from diced roma tomatoes. Add 1/2 teaspoons sugar and salt to taste. Stir and simmer on low heat. Add diced roma tomatoes to a large mixing bowl. Cook rice according to directions on box. Add to mixing bowl. Make stuffing. Saute ground meat until no longer pink. Pour off excess liquid. Add to mixing bowl. Add romano cheese mozzarella cheese parsely basil and bread cubes. Mix to combine. If mixture is dry add some of the tomato sauce to moisten. Fill peppers with meat mixture and place in lasagna pan or pan large enough to hold peppers securely. (I use two bread pans as I only make 6 and they hold perfect) Pour tomato sauce over and around peppers. Bake at 325 degrees for about 45 minutes to an hour. **NOTE** (Peppers can be frozen before baking. Place in containers and pour sauce around tomatoes and over peppers). Enjoy.

bell peppers long grain rice plum tomatoes basil parsley sugar romano cheese mozzarella cheese tomato paste tomato sauce olive oil

Honeydew With Creme De Cassis

Wash the melon and then cut the melon into quarter wedges. Scrape out seeds. Sprinkle each quarter with lime juice. Place the melon wedges on 4 plates and pour 1 tablespoon of creme do cassis over each serving.

honeydew melon lime juice of creme de cassis

Resolution Stew

Coat beef cubes with flour and brown in olive oil. Add wine and stock add bay leaves steak spice herbs de provence salt and pepper. Simmer for 30 minutes. Add pumpkin puree and simmer for an additional 30 minutes. Add vegetables- if you're using frozen or mixed vegetables add them about the last 20 mins or so of cooking time so they don't get mushy. At this stage you may need to add more water if it's too thick for your taste. I used mushrooms onion potatoes carrots celery peas and corn. The cooking time could be reduced by adding the pumpkin during the first 30 minute span. I had a longer simmering time as I like my stew meat nice and tender. This was really good and really easy. Flouring the meat before hand reduced the need to thicken later and the pumpkin also adds a nice thickness. Made a large pot enough for my husband and I for supper leftovers for lunch and four lunch size containers for the freezer.

wine water bay leaves herbs salt pepper pumpkin puree

Easy Baked Tenders

Preheat oven to 350 degrees. Melt butter. Cut the chicken tenders into big chunks alittle more than bit size. Place into a 9x13 baking dish. Season chicken with season salt and garlic powder. I only did one side but you can do both if you want. Pour melted butter over chicken pieces and place in oven. Bake for 35-45 minutes. I broiled it the last 10 minutes and it turned out really good. Enjoy!

butter margarine season salt garlic powder

Nachos Ole

In 1 1/2-quart saucepan combine soup and salsa. Over low heat through stirring often. Serve over tortilla chips. Top with tomato green onions olives and pepper. Tip: If desired warm chips in microwave. Divide tortilla chips between 2 microwave-safe plates. Microwave 1 plate at a time uncovered 45 seconds.

salsa tortilla chips chopped tomato green onion pitted ripe olives green peppers

Cherry Country Muffins

Combine dry ingredients in a mixing bowl. In separate bowl blend egg vanilla oil and milk. Stir in cherries. Pour liquid mixture over dry stirring with several quick strokes to moisten and combine. Spoon batter into greased muffin cups. Bake at 375 degrees F for 20-25 minutes.

flour baking powder baking soda salt sugar egg vanilla milk maraschino cherry

Scott's Belgian Waffles

Mix dry ingredients. Whisk in egg and butter. Add buttermilk and water and mix until just combined. Follow directions for your waffle iron in regards to amount of batter for each waffle and cooking time.

plain flour baking powder salt sugar egg butter buttermilk cold water

Filled Berlin Doughnuts (Bismarks)

Soften the yeast in the warm water and let stand for 5 minutes or until it \"blooms\" or proofs. Put a half cup of sugar the salt butter orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down kneading lightly to remove all of the air pockets and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat until double in bulk (30 to 45 minutes). About 20 minutes before frying heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs being careful not to pierce the doughnut when they rise to the surface. Do this several times during the cooking. Lift from the fat draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.

active dry yeast active dry yeast water sugar salt butter regular margarine milk unbleached flour eggs

Biscotti, Traditional Anise

Cream butter and sugar add eggs flavoring. and anise seeds Combine dry ingedients mix everything together. Divide dough and roll into logs use extra flour as needed. Place on greased cookie sheets and flatten slightly. Allow room on baking sheets to spread. Bake at 350 for 20 minutes. Cool untill can handle and slice with serrated knife at angle 1/2 inch wide. Return to baking sheets and bake till golden turning so both sides are done. Approximately 8-10 minutes a side. including anise seeds.

butter sugar eggs unbleached all-purpose flour baking powder salt anise seed

Barbecue Recipes Steamed Clams

Scrub clams and lay them on hot grill. When shells pop open in about 10 minutes they're ready to eat. Serve with butter and lemon juice for dipping.

clams butter lemon juice

Hilda Crockett's Corn Pudding

Preheat oven to 350 degrees. Lightly grease a 1 1/2-quart baking dish. Combine sugar and cornstarch in medium bowl. Add eggs corn and milk and mix well. Turn into baking dish and dot generously with butter. Bake until center is almost firm about 1 hour.

sugar cornstarch eggs evaporated milk butter

Pesto Marinated Chicken With Roasted Vegetables

In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours. With the rack in the middle position preheat the oven to 400°F. On a baking sheet toss the sweet potatoes potato and onions with 2 T olive oil. Season with salt and pepper. Bake stirring frequently until the vegetables are al dente about 20 minute Keep warm. In a skillet brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables and bake until the chicken is cooked through. Vinaigrette:. Meanwhile combine all the vinaigrette ingredients in a bowl. Season with salt and pepper. Slice the chicken and serve with the vegetables. Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.

pesto sauce lime juice boneless skinless chicken breasts sweet potatoes russet potato onions olive oil pine nuts basil leaves pesto sauce olive oil lime Dijon mustard sugar

Baked Cheese Sticks (Best of Bridge)

Combine all ingredients. Mixture will be soft. Cut into strips. Bake at 300 degrees F until lightly browned (10 minutes?).

aged cheddar cheese dry mustard cayenne pepper butter margarine flour water

Amber's Heath Bar Chocolate Chip Cookies

Pre-heat oven to 315 degrees F. Spray cookie sheets with butter flavored cooking spray. Mix butter and crisco at medium speed with and electric mixer. Slowly add sugars beating mixture very well. Add eggs and vanilla mixing well. Combine flour baking soda and salt in a separate bowl. Slowly add flour mixture to butter mixture beating well. Stir in chocolate chips and almond brickle. Drop cookies onto cookie sheet measuring with a tablespoon. Bake for 12-15 minutes or until golden brown. Remove and cool on cooling rack or kitchen towel.

Crisco shortening margarine all-purpose flour sugar brown sugar salt baking soda eggs vanilla extract

Panch Phoron, Bengali Five-Spice

Mix all together You can use less or more of your favorite seeds so adjust to taste. Store out of light in a sealed jar. This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance. Roast in hot oil until a strong aroma of each spice is released and use the fragrant oil as a base to cook dal meats or vegetables. Roast in Vegetable oil (vegan) butter or ghee and add as seasoning to different dals or thick curries.

fenugreek seeds nigella seeds fennel seed cumin celery seed

Fresh Tuna Tortillas

Rub oil over each steak then sprinkle with spices. Heat a griddle pan until hot then cook the steaks on one side for 2 minutes. Turn and cook for 1 to 2 minutes more. Cut into strips. Heat the tortillas for 30 seconds in a microwave until soft. Pile tuna avocado and tomatoes on top of each then squeeze over the line juice and scatter with cilantro. Roll up and eat. If you like you can put a dollop of sour cream on the prior to rolling them up.

tuna steaks cayenne pepper ground cumin tortillas avocado tomatoes lime juice of fresh cilantro

Fried Rice from the Far East

Blend sugar and soy sauce. Set aside. Heat butter in small skillet add egg and cook as for omelettes. Remove from heat. Cut in 1/2 inch strips. Set aside. Heat oil in wok or large skillet. Add garlic onion and pepper. Stir-fry fro 1 minute longer. Add rice chicken andshrimp. Stir-fry for 3-4 minute longer. Stir in soy sauce mixture andheat. Garnish with egg strips. Serve at once.

sugar soy sauce butter egg garlic clove onion green onions cooked white rice brown rice

Slow-Cooker Classic Coffee Cake

Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper and spray with cooking spray. In medium bowl stir first five ingredients until crumbly. Set aside. In large bowl stir Cake ingredients (cake mix sour cream butter eggs) until blended. Pour into slow cooker. Place folded clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker’s ceramic insert and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean. Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper carefully lift cake out of ceramic insert and transfer to cooling rack. Cool completely about 1 hour. Remove parchment paper. In small bowl beat powdered sugar milk and vanilla until smooth. Drizzle over cake. For an even easier version you can skip the glaze and sprinkle powdered sugar on top of cooled cake. If preferred 1/2 cup chopped toasted walnuts or pecans can be mixed into the topping mixture.

all-purpose flour brown sugar butter ground cinnamon salt sour cream butter eggs powdered sugar milk vanilla

Bean Dip a La Dr Pepper

Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips crackers.

red kidney beans tomato paste salt black pepper garlic clove green chilies Worcestershire sauce sharp cheddar cheese bacon

Stir-Fried Lobster With Ginger and Spring Onions

Mix the marinade ingreditents together. Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes. Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat. Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon drain and put to one side. Drain and reserve the oil from the wok and wipe the wok clean. Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds. Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt pepper sugar soy and wine and continue to stir fry quickly. Add the chicken stock cover the wok with a lid and simmer for 1 minute. Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking. Serve immediately (would suggest over rice).

lobster ginger spring onions salt pepper sugar rice wine light soy sauce salt pepper cornflour cornflour

Brown Gravy Meatloaf

Mix ingredients by smooshing them together with your hands - messy but necessary. Bake at 350 F approximately 1 hour. Meat should be fully done in center. Hide the ketchup from the traditionalists.

ground beef eggs seasoned croutons

Baked Apples

Preheat oven to 420 degrees. Mix all of the ingredients (except for the last) together in a bowl until apples are evenly coated. Cube the butter and scatter on top of the apples. Bake for 25-30 minutes.

fuji apples cinnamon cornstarch lemon juice brown sugar butter

Nana Jude's Salsa Dip

Mix all ingredients together. Let set in fridge for an hour. Serve with corn chips.

salsa sour cream

Pink Lemonade Cake

Preheat oven to 350. Spray 3 nine inch round cake pans with baking spray with flour. In a large bowl beat butter sugar and lemonade drink mix at medium speed with a mixer until fluffy. Add eggs one at a time beating well after each addition. Beat in lemon extract. In a medium bowl combine cake flour baking powder and salt. Add flour mixture to butter mixture alternately with milk beginning and ending with flour mixture. Spoon batter into prepared pans dividing evenly among all three pans. Bake cakes for 24-30 minutes or until a wooden pick inserted in center of cake comes out clean. DO NOT OVERBAKE. Let cakes cool in pans for 10 minutes. Remove from pans and let cool on counter or on wire racks. Frost with Lemonade Butter Cream Frosting.

butter sugar eggs cake flour baking powder salt milk

Whole Wheat Apple Bran Muffins

Mix dry ingredients together. Add wet and mix just until blended Pour into a 12 muffin pan. Bake for 19 minutes at 425 degrees Let sit in the oven for 2 minutes before removing.

brown sugar whole wheat flour baking powder cinnamon salt apple applesauce

Broiled Tomato and Cheese Sandwiches

Preheat broiler with cooking rack 6 inches from heat. Place bread on a baking sheet and broil until lightly toasted (not yet browning) about 30 seconds; turn and broil another 30 seconds. Brush tomato slices with olive oil and place on a second baking sheet. Broil 2 minutes turn over and broil 3 minutes more until lightly browned. Meanwhile top each bread slice with cheese and onion slices. When tomatoes are done remove from oven. Place cheese-topped bread slices under broiler for 1 minute until cheese melts. Remove bread slices from oven spread with mayonnaise if desired. Top with arugula(or greens of choice) basil leaves and broiled tomato slices. Sprinkle with salt pepper and sliced avocado if using. Garnish with chopped basil and serve immediately.

tomatoes tomatoes extra virgin olive oil gruyere cheese red onion mayonnaise arugula leaf fresh basil leaves avocado fresh basil

Almond Crescents

IN THE FOOD PROCESSER (preferred) ---------------. Process almonds and sugar until almonds are ground very fine. Cut the butter in chunks and with the motor running add. Process until smooth and creamy. Scrape down bowl. Add flour and salt pulse until flour is just incorporated. OR IN THE MIXER--------------. Soften butter. Grind almonds. Mix sugar and cinnamon for topping. Combine almonds sugar and butter in a mixing bowl beat until light and fluffy. Add flour and salt mix on low speed until combined. FOR EITHER METHOD--------------. Form dough into a thick disk wrap in plastic or wax paper and refrigerate for 2 hours or until firm. Preheat oven to 325 degrees f. Divide dough into 8 portions work with one section at a time keeping the remainder in the fridge. Knead dough with floured hands until malleable press into a square and cut into 8 equal portions. Roll each into a ¾. round ball. Roll each ball on a counter into a 3\". cylinder with tapered ends. Bend to form a crescent. Place about 1\". apart on a cookie sheet and bake for 14-16 minutes until set but not browned. Cool on pan for 10 mins and while still warm use a small angled spatula to dip and gently roll them in the topping. Place on a rack to cool store in an airtight container for about a month.

sugar unsalted butter all-purpose flour salt cinnamon

Very Special Pancakes Created by Myrna

Mix the first four ingredients in a large bowl. Separate the eggs. Beat the yolks and mix with the yogurt milk and oil in a small bowl. Add liquid ingredients of the small bowl to the dry ingredients in larger bowl and mix lightly. Fold in the beaten egg whites stirring lightly. Fry on 350° griddle or skillet. Note: fresh fruit such as berries bananas and so forth can be added to the pancakes when the first side has set if desired. The smoothy adds a light wonderful fruity flavor to the pancakes and the egg whites make them light. Very good.

flour baking powder sugar salt yogurt soymilk

Planked Salmon With Basil Chive Butter

For Basil Chive Butter: Blanch the basil leaves in boiling salted water just until wilted about 10 seconds. (This will retain the color.). Drain and transfer to ice water. Drain again and squeeze dry in paper towels or dish towel. (The basil must be dry.). Chop roughly. Puree the basil with olive oil and salt adding butter a bit at a time. Remove to a bowl and stir in chives. Chill until it can be molded. Form into 4 equal pieces. Chill until serving time. For Salmon: Soak cedar plank(s) in water to cover for 45 to 60 minutes. (You may have to weigh the plank(s) down with a can.). Preheat oven to 400 degrees. Transfer plank to a foil-lined baking sheet. Brush bottom of salmon with butter and sprinkle with a bit of the seasoning. Place on the cedar plank. Brush top with butter and sprinkle with seasoning. Roast for 14 to 20 minutes depending on thickness of salmon. Remove salmon to serving plates and top each piece with a piece of Basil Chive butter.

fresh basil leaf olive oil sea salt unsalted butter fresh chives sea salt fresh ground black pepper unsalted butter salmon fillets

Apple Butter in a Crock Pot

Peel and slice enough apples until you fill your crock pot. Add 2 tablespoons of water to the pot to prevent sticking. Cook approximately 24-36 hours on low stirring occasionally during the day. To cut cooking time cook on high during the day but reduce temperature to low over night. After the first day of cooking add sugar to taste approximately 2-1/2 to 3-cups. Continue to cook until thick and glossy. Stir in seasonings and cook for another hour. Ladle hot into jelly jars. Seal and put in 10-min. water bath. NOTE: Stayman apples are great to make apple butter but any apple will do. And you can combine sweet and tart apples.

apple water cinnamon ground cloves salt sugar

Garlic Pepper Pork

Heat oil to medium-high; stir-fry garlic dried chile and pork about 3-4 minutes until pork is nearly done. Add onions ginger bell pepper and stir-fry 3 minutes. Add black pepper and remaining liquids and stir-fry another 1-2 minutes. Taste and adjust seasonings. Serve over white rice.

garlic cloves onion red bell pepper fresh ginger fresh ground black pepper fish sauce oyster sauce soy sauce water

Easy Peasy Pancakes

Mix dry ingredients and wet ingredients separately (except for the eggs ). Mix them to get her slowly sifting in the dry with the wet . After combined finish with that eggs. Then cook each one for 30 seconds on each side.

self raising flour eggs sugar milk cinnamon

Southwest Tortellini Chowder

In Dutch oven or large saucepan combine broth and tomatoes and bring to a boil. Reduce heat to low and let simmer 3 minute Stir in tortellini heat 4 minute add corn mixture and chicken; cook over med heat 6-8 minutes or until veggies are tender. Stir in milk Velveeta and salt and pepper. Cook 3-5 minutes or until thoroughly heated and cheese is melted through; stirring frequently. Do not boil.

chicken broth diced tomatoes with green chilies chicken breasts evaporated milk Velveeta cheese

Norwegian Twists

Dissolve yeast in 3/4 c warm water with 1 tsp sugar. Let sit 5 minute. Sift together flour 3 1/2 T sugar cardamom and salt. Add milk mixture 1 egg 51/2 oz soft butter and mix well to form dough. Knead 5 minutes. Add in raisins and 1/4 c chopped almonds. Turn dough into greased bowl and let rise 20 min in warm place. Form dough into long roll on floured board. Use rolling pin to flatten into 16x4\" shape. Mix 4 oz soft butter with 4 1/2 T sugar in bowl with wooden spoon. Spread over roll staying within 1\" of edges. Sprinkle with raisins and 1/4 chopped almonds. Roll together to form long cylinder. Twist it and place on buttered baking sheet. Let rise until doubled. Brush with egg white. Sprinkle with 1/4 c chopped almonds and 1/3 c pearl sugar or granulated sugar. Bake at 425F for 20 minutes.

flour sugar butter active dry yeast salt cardamom egg raisins milk butter sugar sugar granulated sugar

Blue Heaven

Mix liquid ingredients with ice filled cocktail shaker. Shake until chilled. Strain into chilled martini glass with sugar on the rim. Garnish with both a fresh slice of orange and pineapple. Serve In: A martini Glass.

orange-infused vodka Bacardi light rum blue curacao pineapple slice

Sloppy Bulgur Sandwiches

In a large saucepan bring the water to a boil over high heat. Stir in the bulgur and lightly salt the water. Cover remove from heat and set aside until the bulgur softens and the water is absorbed about 20 minutes. Meanwhile in a large skillet heat the oil over medium heat. Add the onion and bell pepper; cover and cook until soft about 7 minutes. Stir in the tomatoes sugar mustard soy sauce chili powder salt and pepper to taste. Simmer for 10 minutes stirring frequently. Add bulgur to sauce mixture; stir to combine. Spoon the bulgur mixture onto the bottom half of each of the rolls top with the other half and serve.

water bulgur salt olive oil red onion red bell pepper crushed tomatoes sugar yellow mustard spicy brown mustard soy sauce chili powder fresh ground black pepper

Hot Buttered Bourbon

Make the nutmeg butter: add all the butter ingredients into a small bowl; stir with a rubber spatula to combine. Place butter mixture on a sheet of wax paper or plastic wrap; roll it into a log shape about the size of the original stick of butter twisting the paper together at the ends to smooth out the log. Chill in the freezer for about 30 minutes until firm but not frozen hard (slice into ¼-inch rounds to use in buttered drinks). Make the hot drink: in a small saucepan combine the cider cinnamon allspice cloves and ginger; put over low heat. Cook at a simmer for 5 minutes. Stir in the bourbon and bring back to a simmer immediately remove from heat. Pour into 2 warmed mugs; top each with a slice of nutmeg butter.

apple cider cinnamon sticks allspice berry whole cloves ground ginger Bourbon salted butter nutmeg powdered sugar

Great Grape Pops

ivide grape halves among the pop molds. Pour in grape juice. If using wooden pop sticks freeze for 1 ½ hours to 2 hours and then insert the sticks. Continue freezing for a total of 6 hours. Remove from freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. Enjoy immediately. Makes 6 (6-ounce) pops.

ed seedless grapes

Bisquick Hot Cross Buns

Dissolve yeast in warm water in large mixer bowl. Add egg sugar and 1 12 cups of the baking mix. Blend 1/2 minute on low speed scraping bowl constantly. Beat 2 minutes medium speed scraping bowl occasionally. Stir in remaining baking mix the cinnamon nutmeg currants and citron; beat vigorously 1/2 minute. Spoon dough into 12 greased medium muffin cups. Cover and let rise in warm place until double about 1 hour. Heat oven to 375°F Bake 15 to 20 minutes. Make a cross on each bun with Quick icing. 12 buns. Quick Icing blend 1/2 cup confectioners’ sugar ad 1 to 2 teaspoon water. EASTER BRUNCH. Fresh Fruit Cup. Chive Scrambled Eggs. Broiled Tomatoes. Hot Cross Buns. Coffee/Milk. Betty Crocker's Bisquick Cookbook.

active dry yeast warm water egg sugar Bisquick baking mix cinnamon nutmeg currants citron confectioners' sugar water

Chocolate and Peanut Butter Ribbon Dessert

Crush 8 of the cookies in a resealable plastic bag. Mix cookie crumbs with butter and press onto bottom of foil-lined 9x5 inch loaf pan. Mix cream cheese peanut butter sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups cool whip. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended. Set aside. Spoon 1/2 of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture. Cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil and then reinvert onto serving platter so that crumb layer is on the bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.

butter cream cheese creamy peanut butter sugar vanilla Cool Whip

Mema's Fudge

Combine sugar cocoa and milk in a medium saucepan. Cook over medium-high heat until reaches softball stage (238 degrees). Do not stir unless it threatens to burn! Remove from stove and add butter and vanilla. Beat with a mixer for 5 to 6 minutes then add peanut butter and pecans. Spread into a lightly butter 9x13 pan. Chill until firm about 2 hours. Cut into 1\" squares.

sugar cocoa powder milk butter vanilla peanut butter pecans