Spaces:
Sleeping
Sleeping
| Topic: Sustainability | |
| Description: Sustainability is a social goal that aims to reduce harm and impact to the environment by changing certain behaviors to adhere to a more safe lifestyle. | |
| Topic: Food Desert | |
| Description: Food Deserts are areas that have limited access to fresh ingredients, and thus rely heavily on fast-food or processed foods to sustain its citizens. | |
| Topic: Recipe | |
| Description: A recipe is a list of ingredients and steps to cook a certain dish. | |
| Topic: Food Waste | |
| Description: Food waste is edible food that has been discarded for various reasons such as overconsumption, spoilage, improper storage, etc. | |
| Topic: Chickpea Salad | |
| Description: Ingredients: Chickpeas, celery, red onion, parsley, lemon juice, olive oil, white wine vinegar, ground black pepper. 16 ounces chickpeas, drained and rinsed, 4 stalks celery, finely diced, 1/2 red onion, finely diced, 1 bunch parsley, coarsely chopped, 1/4 cup lemon juice, 1/4 cup olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon salt, 1 teaspoon finely ground black pepper. Steps: Mix all ingredients together. Allow five minutes for flavors to mix. Servings: Yields 6 servings, 1 (99 g) per serving. | |
| Topic: Tex-Mex Pulled Pork | |
| Description: Ingredients: Tomato sauce, bottled barbecue sauce, onion, diced green chilies, chili powder, cumin, dried oregano, cinnamon, boneless pork loin roast, chopped cilantro. 1 (8 ounce) can tomato sauce, 1 cup bottled barbecue sauce, 1 medium onion, thinly sliced, 2 (4 1/2 ounce) cans diced green chilies, 1/4 cup chili powder, 1 teaspoon cumin, 1 teaspoon dried oregano, 1/4 teaspoon ground cinnamon, 1 (2 1/2 lb) well-trimmed boneless pork loin roast, 1/2 cup chopped cilantro. Steps: Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover. Cover the cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; remove pork to a cutting board and, using 2 forks, pull meat into shreds. Pour sauce into a serving bowl; stir in cilantro and shredded pork and serve. Servings: Yields 6 servings, 1 (336 g) per serving. | |
| Topic: Salsa | |
| Description: Ingredients: Olive oil, grape tomatoes, tomatoes, garlic clove chopped, yellow sweet onion, fresh cilantro chopped, black pepper, cumin, red pepper flakes. 2 teaspoons olive oil, 2 cups grape tomatoes, 1 (14 1/2 ounce) can diced tomatoes, 1 large garlic clove, chopped, 1/4 cup yellow sweet onion, peeled and chopped fine, 2 tablespoons fresh cilantro, chopped fine, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin, 1 dash red pepper flakes. Steps: Toss sweet grape tomatoes in olive oil. In a medium skillet over medium-high heat, roast tomatoes until they begin to blister and soften. Add chopped garlic and heat just until garlic becomes aromatic. Remove from heat and place in the bowl of the food processor. Add canned tomatoes, onions, cilantro and seasonings, process briefly with a few pulses until desired texture is obtained. Serve right away with some warm tortilla chips or cover and refrigerate for later use. Servings: Yields 10 servings, 1 (72 g) per serving. | |
| Topic: Broiled Hamburgers | |
| Description: Ingredients: Ground beef, onion, boiling water, beef bouillon powder oxo sodium content, Worcestershire sauce, steak sauce, ketchup. 5 lbs lean ground beef, 1 teaspoon pepper, 1 cup onion, chopped fine, 1 1/2 tablespoons boiling water, 5 teaspoons beef bouillon powder (I prefer oxo due sodium content), 1 tablespoon Worcestershire sauce, 1/3 cup steak sauce (to taste), 1/3 cup ketchup (to taste). Steps: Dissolve the beef bouillon in the water. Allow to cool. Mix all ingredients except the beef in a large bowl. Add the ground beef and mix lightly but very thoroughly. Shape into patties 3/4" thick. Fry, broil or grill as desired. Servings: Yields 24 servings, 1 (128 g) per serving. | |
| Topic: Orange Chocolate Muffins | |
| Description: Ingredients: Flour, baking soda, baking powder, chocolate chips, orange juice, orange juice. 1 1/2 cups sifted flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 7/8 cup sugar, 1/4 teaspoon salt, 1/2 cup chocolate chips, 1 whole orange, 1/2 cup orange juice, 1 egg, 1/2 cup butter, 1/4 cup sugar, 2 tablespoons orange juice. Steps: Set 12 cupcake liners in a muffin pan. Preheat the oven to 400°F. Put butter in the freezer. Mix dry ingredients in a bowl EXCEPT for chocolate chips. Cut orange into pieces and blend with orange juice. Take butter out of the freezer and shred it. Put shredded butter back in the freezer for 1 minute. Add egg to wet mixture and mix well. Add frozen shredded butter to the wet mixture and blend until amalgamated but still with bits. Add wet mixture to dry mixture and mix till amalgamated. Do not overmix or the butter will melt. Fold in the chocolate chips. Divide batter among the 12 cups. Bake for 15 minutes. Turn the pan around (180 degrees) and bake for another 3 minutes. Take muffins out of the tin and place on a rack. Mix topping and spread over the tops. Let rest for 5 to 10 minutes. Enjoy! Servings: Yields 12 servings, 1 (79 g) per serving. | |
| Topic: Oatmeal and Apple Butter Bars | |
| Description: Ingredients: Oats, all-purpose flour, cinnamon, butter margarine, apple butter. 2 cups old fashioned oats, 1 cup all-purpose flour, 3/4 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 3/4 cup butter or 3/4 cup margarine, softened to room temperature, 1 cup apple butter. Steps: Heat oven to 350 degrees. Grease a 9-inch square baking pan with nonstick cooking spray. In a large bowl, combine oats, flour, sugar, salt and cinnamon. Add butter and beat with an electric mixer on low until mixture is crumbly. Put half of the mixture, about 2 cups into a baking pan. Spread apple butter evenly over the crumb layer. Sprinkle remaining crumbs over apple butter and press down gently. Bake for 30-35 minutes or until golden. Transfer pan to wire rack and cool completely. Servings: Cut into 16 bars. Yields 1 batch. | |
| Topic: Banana Macadamia Nut Bread | |
| Description: Ingredients: Plain flour, margarine, bananas, macadamia nuts chopped. 2 1/2 teaspoons dry yeast, 3 1/4 cups plain flour, 3 tablespoons sugar, 1/2 teaspoon salt, 1 egg, 2 tablespoons margarine, 2 medium bananas, mashed, 1/2 cup water, 1/2 cup macadamia nuts, chopped. Steps: Add all ingredients (except macadamias) to your bread-maker in the order as per your instruction manual. Select sweet bread option & crust light and large loaf setting, press start. When your machine is ready for add-ins (mine beeps) add the macadamias. Servings: Yields 1 loaf, 1 (956 g) per serving. | |
| Topic: Maple Meltaways | |
| Description: Ingredients: Butter, granulated sugar, maple syrup, maple flavoring Boyajian, cake flour, milk chocolate toffee. 1 1/2 cups unsalted butter, 1 1/3 cups granulated sugar, 1/4 cup maple syrup, Grade B (dark), 1 teaspoon maple flavoring, Boyajian natural, 2 eggs, 1/2 teaspoon salt, 5 cups cake flour, 8 ounces milk chocolate toffee pieces. Steps: Cream together butter and sugar. Add maple syrup and maple flavoring and beat until fluffy. Add eggs one at a time, beating after each addition. Sift together salt and cake flour and add to cookie mixture. When blended, stir in milk chocolate toffee chips. Divide dough into 4 pieces and shape each piece into a roll. Wrap each roll in plastic wrap and refrigerate for at least six hours. Preheat the oven to 350 degrees F. Cut dough rolls into 1/4-inch slices and place on cookie sheets lined with parchment paper. Bake for 10-12 minutes or until they just begin to turn golden brown. Servings: Yields 1 batch, 1 (1705 g) per serving. | |
| Topic: Sourdough | |
| Description: Ingredients: White bread flour, dry milk, fast rise yeast yeast. 2 cups sourdough starter, 2 tablespoons butter, 2 cups white bread flour, 2 tablespoons dry milk, 2 tablespoons sugar, 1 1/2 teaspoons salt, 2 teaspoons fast rise yeast or 3 teaspoons active dry yeast. Steps: Place ingredients in the bread pan in the order suggested by your machine's manufacturer. Bake on White cycle. Servings: Yields 1 loaf, 1 (335 g) per serving. | |
| Topic: Basic Quiche | |
| Description: Ingredients: Milk, seafood poultry. 5 large eggs, 3/4 cup milk, 1 frozen 9-inch deep dish pie shell, 2 cups seafood or 2 cups poultry. Steps: Preheat the oven to 350 degrees Fahrenheit. Beat eggs in a large mixing bowl. Add filling and milk and mix well. Pour mixture into frozen pie crust. Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean. Serve with a crisp green salad or maybe some fresh fruit on the side. Servings: Yields 2 servings, 1 (208 g) per serving. | |
| Topic: Crabmeat Enchiladas | |
| Description: Ingredients: Medium onion chopped, vegetable oil, reduced-fat milk, long green chili peppers chopped green chili fresh, monterey jack cheese, longhorn cheddar cheese, canola oil, corn tortillas. 1 medium onion, chopped, 1/4 cup vegetable oil, 2 cups reduced-fat milk, 2 (4-ounce) cans long green chili peppers, chopped, 2 cups Monterey Jack cheese, shredded, 2 cups longhorn cheddar cheese, shredded, 1/4 cup canola oil, 16 corn tortillas, 1 pound fresh crab meat or 1 (6-ounce) can crab meat, drained. Steps: Preheat the oven to 375 degrees. Heat oil in a medium skillet over medium heat; add onions and cook until translucent. Add crabmeat and cook for 2 minutes. Remove from heat and set aside. Pour 1 cup milk into a small saucepan and add 1 cup each of Monterey Jack and cheddar cheese; heat over medium heat until cheese is melted. Remove from heat and set aside. Heat 1/4 cup canola oil in a large skillet over medium heat. Soften tortillas in hot oil, then remove from skillet and drain on paper towels. Spread 2 tablespoons of the crab mixture onto each tortilla. Roll and place seam side down into a 13 x 9 inch baking dish. Pour cheese sauce over the enchiladas. Bake for 20-25 minutes, or until the cheese is bubbly and slightly browned. Servings: Yields 8 servings, 1 (246 g) per serving. | |
| Topic: Lasagna | |
| Description: Ingredients: Tomato sauce, lasagna noodles, mozzarella cheese, ricotta cheese, Parmesan cheese, ground beef, Italian seasoning, egg, olive oil, onion, garlic. 1 (24 ounce) jar tomato sauce, 1 (12 ounce) package lasagna noodles, 3 cups shredded mozzarella cheese, 2 cups ricotta cheese, 1 cup grated Parmesan cheese, 1 pound ground beef, 1 teaspoon Italian seasoning, 1 egg, 2 tablespoons olive oil, 1/2 cup chopped onion, 2 cloves garlic, minced. Steps: Preheat the oven to 375°F (190°C). Cook noodles according to package instructions. In a large skillet, heat olive oil over medium heat; add onion and garlic and cook until translucent. Add ground beef and cook until browned. Stir in tomato sauce and Italian seasoning. In a bowl, mix ricotta cheese, egg, and 1 cup of Parmesan cheese. In a baking dish, spread a layer of meat sauce, followed by a layer of noodles, and then a layer of the ricotta mixture. Repeat layers, ending with meat sauce and mozzarella cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until the cheese is bubbly and slightly browned. Let cool before serving. Servings: Yields 12 servings, 1 (204 g) per serving. | |
| Topic: Chicken and Rice Soup | |
| Description: Ingredients: Chicken breast, rice, carrots, celery, onion, garlic, chicken broth, bay leaf, thyme. 2 chicken breasts, diced, 1 cup rice, 2 carrots, peeled and chopped, 2 celery stalks, chopped, 1 onion, chopped, 2 cloves garlic, minced, 4 cups chicken broth, 1 bay leaf, 1 teaspoon dried thyme. Steps: In a large pot, cook onions, garlic, carrots, and celery over medium heat until softened. Add chicken and cook until no longer pink. Stir in rice, chicken broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until rice is tender. Remove bay leaf before serving. Servings: Yields 6 servings, 1 (245 g) per serving. | |
| Topic: Berry Smoothie | |
| Description: Ingredients: Mixed berries, banana, yogurt, honey, milk. 1 cup mixed berries (strawberries, blueberries, raspberries), 1 banana, 1 cup yogurt, 1 tablespoon honey, 1/2 cup milk. Steps: Combine all ingredients in a blender and blend until smooth. Serve immediately. Servings: Yields 2 servings, 1 (200 g) per serving. | |
| Topic: Garlic Butter Shrimp | |
| Description: Ingredients: Shrimp, garlic, butter, lemon juice, parsley, salt, black pepper. 1 pound shrimp, peeled and deveined, 4 cloves garlic, minced, 4 tablespoons butter, 2 tablespoons lemon juice, 2 tablespoons chopped parsley, salt and black pepper to taste. Steps: In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant. Add shrimp and cook until pink and opaque. Stir in lemon juice and parsley. Season with salt and black pepper. Serve immediately. Servings: Yields 4 servings, 1 (140 g) per serving. | |
| Topic: Vegetable Stir-Fry | |
| Description: Ingredients: Mixed vegetables, soy sauce, garlic, ginger, sesame oil. 3 cups mixed vegetables (bell peppers, broccoli, carrots), 2 tablespoons soy sauce, 2 cloves garlic, minced, 1 teaspoon fresh ginger, minced, 1 tablespoon sesame oil. Steps: Heat sesame oil in a large pan over medium-high heat. Add garlic and ginger, and cook until fragrant. Add mixed vegetables and stir-fry until tender-crisp. Stir in soy sauce and cook for another 2 minutes. Serve immediately. Servings: Yields 4 servings, 1 (150 g) per serving. | |
| Topic: Peach Cobbler | |
| Description: Ingredients: Peaches, sugar, flour, butter, baking powder, milk. 4 cups sliced peaches, 1 cup sugar, 1 cup flour, 1/2 cup butter, 1 tablespoon baking powder, 1 cup milk. Steps: Preheat the oven to 375°F (190°C). Melt butter in a baking dish. In a bowl, mix flour, sugar, baking powder, and milk until smooth. Pour batter over melted butter. Top with peaches. Bake for 45 minutes, or until the topping is golden brown. Let cool before serving. Servings: Yields 8 servings, 1 (200 g) per serving. | |
| Topic: Quinoa Salad | |
| Description: Ingredients: Quinoa, cherry tomatoes, cucumber, red onion, feta cheese, olive oil, lemon juice, parsley. 1 cup cooked quinoa, 1 cup cherry tomatoes, halved, 1/2 cucumber, diced, 1/4 red onion, diced, 1/2 cup crumbled feta cheese, 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 tablespoons chopped parsley. Steps: Mix all ingredients in a bowl. Serve chilled or at room temperature. Servings: Yields 4 servings, 1 (180 g) per serving. | |
| Topic: Spaghetti Carbonara | |
| Description: Ingredients: Spaghetti, eggs, Parmesan cheese, pancetta, garlic, black pepper. 12 ounces spaghetti, 2 large eggs, 1 cup grated Parmesan cheese, 4 ounces pancetta, diced, 2 cloves garlic, minced, black pepper to taste. Steps: Cook spaghetti according to package instructions. In a bowl, whisk together eggs and Parmesan cheese. In a skillet, cook pancetta until crispy. Add garlic and cook for 1 minute. Toss spaghetti with pancetta and garlic. Remove from heat and stir in egg mixture quickly to create a creamy sauce. Season with black pepper. Serve immediately. Servings: Yields 4 servings, 1 (240 g) per serving. | |
| Topic: Chicken Caesar Salad | |
| Description: Ingredients: Chicken breast, romaine lettuce, Caesar dressing, croutons, Parmesan cheese. 2 chicken breasts, grilled and sliced, 4 cups romaine lettuce, chopped, 1/2 cup Caesar dressing, 1/2 cup croutons, 1/4 cup grated Parmesan cheese. Steps: Toss lettuce with Caesar dressing. Top with sliced chicken, croutons, and Parmesan cheese. Serve immediately. Servings: Yields 4 servings, 1 (200 g) per serving. | |
| Topic: Beef Tacos | |
| Description: Ingredients: Ground beef, taco seasoning, taco shells, lettuce, tomato, cheese, salsa. 1 pound ground beef, 1 packet taco seasoning, taco shells, 1 cup shredded lettuce, 1 tomato, diced, 1 cup shredded cheese, 1/2 cup salsa. Steps: Cook ground beef in a skillet until browned; drain fat. Stir in taco seasoning and a little water. Simmer for 5 minutes. Fill taco shells with beef mixture and top with lettuce, tomato, cheese, and salsa. Serve immediately. Servings: Yields 8 tacos, 1 (150 g) per taco. | |
| Topic: Apple Pie | |
| Description: Ingredients: Apples, sugar, flour, butter, cinnamon, pie crust. 6 cups sliced apples, 1 cup sugar, 2 tablespoons flour, 1/2 cup butter, 1 teaspoon cinnamon, 1 pie crust. Steps: Preheat the oven to 425°F (220°C). In a bowl, mix apples with sugar, flour, and cinnamon. Place mixture in pie crust. Dot with butter. Cover with another crust and seal edges. Cut slits in the top crust to allow steam to escape. Bake for 45-50 minutes, or until the crust is golden brown. Let cool before serving. Servings: Yields 8 servings, 1 (220 g) per serving. | |
| Topic: Pancakes | |
| Description: Ingredients: Flour, sugar, baking powder, milk, eggs, butter. 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1 cup milk, 1 egg, 2 tablespoons melted butter. Steps: In a bowl, mix flour, sugar, and baking powder. In another bowl, whisk together milk, egg, and melted butter. Combine wet and dry ingredients and stir until just mixed. Heat a griddle or non-stick pan over medium heat. Pour batter on griddle and cook until bubbles form on the surface. Flip and cook until golden brown. Serve with syrup or toppings of choice. Servings: Yields 8 pancakes, 1 (90 g) per pancake. | |
| Topic: Chocolate Chip Cookies | |
| Description: Ingredients: Flour, sugar, butter, eggs, chocolate chips, vanilla extract, baking soda. 2 1/4 cups flour, 1/2 cup sugar, 1 cup butter, 1/2 cup brown sugar, 2 eggs, 1 cup chocolate chips, 1 teaspoon vanilla extract, 1 teaspoon baking soda. Steps: Preheat the oven to 350°F (175°C). In a bowl, cream together butter, sugar, and brown sugar. Beat in eggs, one at a time. Stir in vanilla. In another bowl, mix flour and baking soda. Gradually add to the butter mixture. Fold in chocolate chips. Drop by spoonfuls onto baking sheets. Bake for 10-12 minutes, or until golden. Cool on wire racks. Servings: Yields 24 cookies, 1 (30 g) per cookie. | |
| Topic: Greek Yogurt Parfait | |
| Description: Ingredients: Greek yogurt, honey, granola, fresh berries. 1 cup Greek yogurt, 2 tablespoons honey, 1/2 cup granola, 1/2 cup fresh berries (strawberries, blueberries, raspberries). Steps: Layer yogurt, honey, granola, and berries in a glass or bowl. Serve immediately. Servings: Yields 2 servings, 1 (200 g) per serving. | |
| Topic: Baked Ziti | |
| Description: Ingredients: Ziti pasta, marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, ground beef, Italian seasoning. 1 pound ziti pasta, cooked, 2 cups marinara sauce, 1 cup ricotta cheese, 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1/2 pound ground beef, cooked, 1 teaspoon Italian seasoning. Steps: Preheat the oven to 375°F (190°C). In a baking dish, mix cooked ziti with marinara sauce and ground beef. Stir in ricotta cheese. Top with mozzarella and Parmesan cheese. Bake for 25-30 minutes, or until the cheese is bubbly and slightly browned. Let cool before serving. Servings: Yields 8 servings, 1 (250 g) per serving. | |
| Topic: Vegetable Stir-Fry | |
| Description: Ingredients: Mixed vegetables, soy sauce, garlic, ginger, vegetable oil, rice. 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas), 2 tablespoons soy sauce, 2 cloves garlic, minced, 1 teaspoon ginger, minced, 2 tablespoons vegetable oil, 2 cups cooked rice. Steps: Heat vegetable oil in a large pan or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute. Add vegetables and stir-fry for 5-7 minutes, or until tender-crisp. Stir in soy sauce. Serve over cooked rice. Servings: Yields 4 servings, 1 (200 g) per serving. | |
| Topic: Quiche Lorraine | |
| Description: Ingredients: Pie crust, eggs, cream, bacon, Swiss cheese, onion, salt, pepper. 1 pie crust, 6 eggs, 1 cup cream, 1/2 cup cooked bacon, crumbled, 1 cup shredded Swiss cheese, 1/4 cup chopped onion, salt and pepper to taste. Steps: Preheat the oven to 375°F (190°C). In a bowl, whisk together eggs and cream. Stir in bacon, cheese, onion, salt, and pepper. Pour mixture into pie crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let cool slightly before serving. Servings: Yields 8 servings, 1 (180 g) per serving. | |
| Topic: Chicken Alfredo | |
| Description: Ingredients: Chicken breast, fettuccine pasta, Alfredo sauce, Parmesan cheese, garlic, olive oil. 2 chicken breasts, 8 oz fettuccine pasta, 1 cup Alfredo sauce, 1/2 cup grated Parmesan cheese, 2 cloves garlic, minced, 2 tablespoons olive oil. Steps: Cook fettuccine pasta according to package instructions. In a pan, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add chicken breasts and cook until golden brown and cooked through. Slice chicken and set aside. In the same pan, add Alfredo sauce and heat through. Toss pasta with sauce and top with chicken slices and Parmesan cheese. Serve immediately. Servings: Yields 4 servings, 1 (250 g) per serving. | |
| Topic: Beef Stroganoff | |
| Description: beef strips, mushrooms, onions, beef broth, sour cream, flour, butter. 1 pound beef strips, 1 cup sliced mushrooms, 1 onion, chopped, 1 cup beef broth, 1/2 cup sour cream, 2 tablespoons flour, 2 tablespoons butter. In a skillet, melt butter over medium heat. Add onions and cook until softened. Add beef strips and cook until browned. Stir in mushrooms and cook for 5 minutes. Sprinkle flour over beef mixture and stir to coat. Gradually add beef broth, stirring constantly until thickened. Stir in sour cream and cook until heated through. Serve over egg noodles or rice. Yields 4 servings, 1 (250 g) per serving. | |
| Topic: Spinach Salad | |
| Description: Ingredients: Spinach, bacon, hard-boiled eggs, red onion, feta cheese, balsamic vinaigrette. 4 cups fresh spinach, 4 slices cooked bacon, crumbled, 2 hard-boiled eggs, sliced, 1/4 cup thinly sliced red onion, 1/4 cup crumbled feta cheese, 1/4 cup balsamic vinaigrette. Steps: Toss spinach with balsamic vinaigrette. Top with bacon, eggs, red onion, and feta cheese. Serve immediately. Servings: Yields 4 servings, 1 (200 g) per serving. | |
| Topic: Pesto Pasta | |
| Description: Ingredients: Pasta, pesto sauce, Parmesan cheese, pine nuts, cherry tomatoes. 8 oz pasta, 1/2 cup pesto sauce, 1/4 cup grated Parmesan cheese, 2 tablespoons pine nuts, 1 cup cherry tomatoes, halved. Steps: Cook pasta according to package instructions. Drain and toss with pesto sauce. Top with Parmesan cheese, pine nuts, and cherry tomatoes. Serve immediately. Servings: Yields 4 servings, 1 (250 g) per serving. | |
| Topic: Lemon Bars | |
| Description: Ingredients: Flour, sugar, butter, eggs, lemon juice, lemon zest. 1 3/4 cups flour, 1 cup sugar, 1/2 cup butter, softened, 4 eggs, 1 cup lemon juice, 2 tablespoons lemon zest. Steps: Preheat the oven to 350°F (175°C). In a bowl, mix flour, sugar, and butter until crumbly. Press mixture into the bottom of a greased baking pan. Bake for 15 minutes. In another bowl, whisk eggs, lemon juice, and lemon zest. Pour over the baked crust. Bake for an additional 20-25 minutes, or until set. Cool completely before cutting into bars. Ingredients: Yields 16 bars, 1 (50 g) per bar. | |
| Topic: Stuffed Bell Peppers | |
| Description: Ingredients: Bell peppers, ground beef, rice, tomato sauce, cheese, onions, garlic. 4 bell peppers, tops cut off and seeds removed, 1/2 pound ground beef, 1 cup cooked rice, 1 cup tomato sauce, 1/2 cup shredded cheese, 1/4 cup chopped onion, 2 cloves garlic, minced. Steps: Preheat the oven to 375°F (190°C). In a skillet, cook ground beef, onion, and garlic until beef is browned. Stir in cooked rice and tomato sauce. Stuff peppers with beef mixture and top with cheese. Place in a baking dish and cover with foil. Bake for 30-35 minutes, or until peppers are tender. Remove foil and bake for an additional 5-10 minutes, or until the cheese is melted. Servings: Yields 4 servings, 1 (250 g) per serving. | |
| Topic: Grilled Cheese Sandwich | |
| Description: Ingredients: Bread, cheese, butter. 2 slices of bread, 2 slices of cheese (such as cheddar or American), 2 tablespoons butter. Steps: Heat a skillet over medium heat. Butter one side of each slice of bread. Place one slice of bread, buttered side down, in the skillet. Add cheese slices on top, then place the second slice of bread, buttered side up, on top of the cheese. Cook until bread is golden brown and cheese is melted, about 3-4 minutes per side. Servings: Yields 1 sandwich, 1 (200 g) per serving. | |
| Topic: Chicken Caesar Salad | |
| Description: Ingredients: Chicken breast, romaine lettuce, Caesar dressing, croutons, Parmesan cheese. 2 cooked chicken breasts, sliced, 6 cups romaine lettuce, 1/4 cup Caesar dressing, 1/2 cup croutons, 1/4 cup grated Parmesan cheese. Steps: Toss lettuce with Caesar dressing. Top with chicken, croutons, and Parmesan cheese. Serve immediately. Servings: Yields 4 servings, 1 (250 g) per serving. | |
| Topic: Vegetarian Chili | |
| Description: Ingredients: Beans, tomatoes, bell peppers, onions, garlic, chili powder, cumin. 2 cans beans (black beans, kidney beans, or pinto beans), drained and rinsed, 1 can diced tomatoes, 1 bell pepper, chopped, 1 onion, chopped, 3 cloves garlic, minced, 2 tablespoons chili powder, 1 teaspoon cumin. Steps: In a large pot, sauté onions and garlic until softened. Add bell pepper, beans, tomatoes, chili powder, and cumin. Simmer for 30 minutes, stirring occasionally. Adjust seasoning to taste. Servings: Yields 6 servings, 1 (250 g) per serving. | |
| Topic: Apple Crisp | |
| Description: Ingredients: Apples, sugar, flour, oats, butter, cinnamon. 4 cups sliced apples, 1 cup sugar, 1/2 cup flour, 1/2 cup oats, 1/2 cup butter, softened, 1 teaspoon cinnamon. Steps: Preheat the oven to 350°F (175°C). Place apples in a baking dish. In a bowl, mix sugar, flour, oats, and cinnamon. Cut in butter until crumbly. Sprinkle mixture over apples. Bake for 45-50 minutes, or until the topping is golden brown and the apples are tender. Servings: Yields 8 servings, 1 (200 g) per serving. | |
| Topic: Beef Tacos | |
| Description: Ingredients: Ground beef, taco seasoning, taco shells, lettuce, cheese, salsa. 1 pound ground beef, 1 packet taco seasoning, 8 taco shells, 2 cups shredded lettuce, 1 cup shredded cheese (cheddar or Mexican blend), 1/2 cup salsa. Steps: In a skillet, cook ground beef until browned. Drain fat and stir in taco seasoning. Cook according to package instructions. Fill taco shells with beef, lettuce, cheese, and salsa. Serve immediately. Servings: Yields 4 servings, 2 tacos per serving. | |
| Topic: Pancakes | |
| Description: Ingredients: Flour, eggs, milk, baking powder, sugar, butter. 1 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 egg, 1 cup milk, 2 tablespoons melted butter. Steps: In a bowl, mix flour, sugar, and baking powder. In another bowl, whisk egg, milk, and melted butter. Combine wet and dry ingredients until just mixed. Heat a skillet over medium heat and lightly grease. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Servings: Yields 4 servings, 2 pancakes per serving. | |
| Topic: Garlic Mashed Potatoes | |
| Description: Ingredients: Potatoes, garlic, butter, milk, salt, pepper. 4 large potatoes, peeled and cubed, 4 cloves garlic, minced, 1/4 cup butter, 1/2 cup milk, salt and pepper to taste. Steps: Boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add garlic, butter, and milk. Mash until smooth and creamy. Season with salt and pepper. Servings: Yields 4 servings, 1 (250 g) per serving. | |
| Topic: Chicken Tikka Masala | |
| Description: Ingredients: Chicken, yogurt, spices, tomatoes, cream. 1 pound chicken breast, cubed, 1 cup plain yogurt, 2 tablespoons garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon paprika, 1 can diced tomatoes, 1/2 cup heavy cream. Steps: Marinate chicken in yogurt and spices for at least 1 hour. Cook chicken in a skillet over medium heat until browned. Add tomatoes and simmer for 15 minutes. Stir in cream and cook for an additional 5 minutes. Serve with rice or naan. Servings: Yields 4 servings, 1 (250 g) per serving. | |
| Topic: Chocolate Chip Cookies | |
| Description: Ingredients: Flour, sugar, brown sugar, butter, eggs, chocolate chips, vanilla extract. 2 1/4 cups flour, 1/2 cup sugar, 1 cup brown sugar, 1 cup butter, softened, 2 eggs, 1 cup chocolate chips, 1 teaspoon vanilla extract. Steps: Preheat the oven to 350°F (175°C). Cream butter, sugar, and brown sugar together. Beat in eggs and vanilla. Stir in flour and chocolate chips. Drop by spoonfuls onto baking sheets. Bake for 10-12 minutes, or until golden brown. Servings: Yields 24 cookies, 1 (25 g) per cookie. | |
| Topic: Cherry Streusel Cobble | |
| Description: Ingredients: 2 (21-ounce) cans cherry pie filling, 2 large eggs, 1 (14-ounce) can sweetened condensed milk (not evaporated), 1/4 cup melted margarine, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup firmly packed light brown sugar, 1/2 cup self-rising flour, 1/4 cup margarine, 1/2 cup chopped nuts (your choice), 1/2 cup quick-cooking oats, Butter-flavored cooking spray Instructions: Preheat your oven to 375°F (190°C). Lightly spray an 8 x 8-inch square baking pan with butter-flavored cooking spray. Spread the cherry pie filling evenly in the prepared pan. In a medium-size bowl, beat the eggs. Add the sweetened condensed milk, melted margarine, ground cinnamon, and ground nutmeg. Mix well to combine. Pour the egg mixture over the cherry pie filling in the pan. In another medium-size bowl, combine the light brown sugar and self-rising flour. Cut in the 1/4 cup of margarine using a fork or pastry cutter until the mixture is crumbly. Stir in the chopped nuts and quick-cooking oats. Sprinkle the crumble mixture evenly over the cobbler mixture in the pan. Bake in the preheated oven for 50 to 55 minutes, or until the topping is golden brown and the filling is set. Allow the cobbler to cool slightly before serving. Serve warm, ideally with a scoop of ice cream or a dollop of whipped topping. Refrigerate any leftovers for up to 4 days. Servings: This recipe makes approximately 6 servings. 1 serving is about 347 grams. | |
| Topic: Reuben and Swiss Casserole Bake | |
| Description: Ingredients: 1/2 to 1 lb corned beef, cooked and chopped, 1/4 cup Thousand Island dressing (Kraft is best), 1 (16-ounce) can sauerkraut, drained and rinsed with cold water, 1/2 lb Swiss cheese, shredded, 6 slices rye bread, crumbled into very small pieces, 1/4 cup butter, melted Instructions: Set your oven to 350°F (175°C). Butter a 9 x 13-inch casserole dish with a little of the melted butter. Place the chopped corned beef evenly in the bottom of the casserole dish. Dot the corned beef with the Thousand Island dressing. Spread the drained and rinsed sauerkraut over the top of the dressing. Sprinkle the shredded Swiss cheese evenly over the sauerkraut. In a bowl, toss the crumbled rye bread with the remaining melted butter until well coated. Sprinkle the buttered breadcrumbs evenly over the Swiss cheese. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown. Let the casserole cool for a few minutes before serving. Notes: If you prefer a thicker breadcrumb topping, you can double the amount of rye bread used. Servings: This recipe serves 4. 1 serving is approximately 207 grams. | |
| Topic: Yam-Pecan Recipe | |
| Description: Ingredients: 3/4 cup unsalted butter, at room temperature, 1 1/2 cups sugar, 1/2 cup vegetable oil, 5 eggs, lightly beaten, 3 cups sifted all-purpose flour, 3/4 teaspoon salt, 2 1/2 teaspoons baking soda, 3/4 cup chopped pecans, 2 cups mashed canned Louisiana yams, 3/4 cup reserved juice from the yams 1/2 cup unsalted butter, 1 cup sugar, 3/4 cup reserved juice from the yams Instructions: Preheat your oven to 350°F (175°C). In a mixing bowl, use an electric mixer to cream together the unsalted butter and sugar until light and fluffy. Add the vegetable oil and beat until well blended. Add the beaten eggs one at a time, mixing well after each addition. In a separate bowl, mix together the sifted all-purpose flour, salt, baking soda, and chopped pecans. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Fold in the mashed canned yams, ensuring they are thoroughly incorporated into the batter. Line the bottom of a tube pan with waxed paper and lightly grease the sides with butter or non-stick spray. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60 to 75 minutes, or until a knife inserted into the center comes out clean. About 15 minutes before the bread is done, melt the 1/2 cup of unsalted butter in a small saucepan over medium heat. Stir in the sugar and the reserved yam juice. Boil the mixture, stirring constantly, until it becomes syrupy, about 5 minutes. As soon as the bread comes out of the oven, pour the hot glaze evenly over the top of the bread. Allow the bread to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely. Servings: This recipe makes approximately 8 servings. 1 serving is about 198 grams. | |
| Topic: Tropical Orange Layer Cake | |
| Description: Ingredients: 1 box orange cake mix, 1 package instant vanilla pudding mix, 1 package orange gelatin (Jell-O), 1 can (8 oz) crushed pineapple, undrained, 1 cup shredded coconut, 1 cup sour cream, 1 container (8 oz) frozen whipped topping, thawed, 1/2 cup toasted coconut (for garnish) Instructions: In a large mixing bowl, combine the orange cake mix, instant vanilla pudding mix, orange gelatin, crushed pineapple (with its juice), shredded coconut, and sour cream. Mix well until all ingredients are fully incorporated. Grease and flour three 9-inch round cake pans. Divide the batter evenly among the prepared cake pans. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Remove from pans and transfer to wire racks to cool completely. In a medium bowl, combine the remaining pineapple (with its juice), 1/2 cup sugar (if desired, adjust to taste), shredded coconut, and sour cream. Mix well. Set aside 1 cup of this mixture in another bowl. Place one layer of cake on a serving platter or cake stand. Spread a portion of the pineapple mixture over this layer. Repeat with the remaining layers, using the pineapple mixture between each layer. Fold the thawed whipped topping into the reserved 1 cup of pineapple mixture. Spread this mixture over the top and sides of the cake. Sprinkle the toasted coconut evenly over the top of the cake. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Servings: This recipe makes approximately 16 servings. 1 serving is about 191 grams. | |
| Topic: Safe to Eat Raw Chocolate Chip Oreo Cookie | |
| Description: Ingredients: 1/2 cup butter, room temperature, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup milk, 3/4 teaspoon vanilla extract, 1 1/8 cups all-purpose flour, 1/4 teaspoon salt, 1/2 cup tropical source brand chocolate chips, 1/2 cup Oreo cookies, broken into pieces Instructions: In a large mixing bowl, cream together the room-temperature butter, brown sugar, and granulated sugar until light and fluffy. Blend in the milk and vanilla extract until well combined. Gradually add the flour and salt to the mixture, mixing just until combined. Avoid overmixing. Stir in the chocolate chips and broken Oreo cookie pieces until evenly distributed throughout the dough. If the dough is too soft to handle, you can chill it in the refrigerator for 30 minutes to make it easier to work with. The dough can be used to make cookies by scooping onto a baking sheet and baking at 350°F (175°C) for 10-12 minutes, or you can enjoy it as a dough for a no-bake treat. Servings: This recipe makes approximately 24 servings. 1 serving is about 26 grams. | |
| Topic: Chicken and Petite Carrots | |
| Description: 4 chicken breasts cutlets, cut into strips, 2 cups petite carrots (or about 1 small bag), 1 tablespoon vegetable oil, 1/2 teaspoon garlic powder, 1 teaspoon roasted garlic herbs seasoning, 1/2 teaspoon general seasoning (like salt and pepper, to taste), 4 cups water, 2 tablespoons brown sugar, 2 tablespoons butter or margarine Instructions: Cut the chicken breasts into strips and season with garlic powder, roasted garlic herbs, and general seasoning. In a small pot, bring 4 cups of water to a boil. Add the petite carrots and cook until tender, about 5-7 minutes. Drain the carrots and return them to the pot. Heat 1 tablespoon of vegetable oil in a small frying pan over medium heat. Add the chicken strips and cook until browned and cooked through, about 6-8 minutes, turning occasionally. Add the brown sugar and butter or margarine to the cooked carrots. Stir until the butter is melted and the sugar is well incorporated, creating a sweet glaze. Once the chicken is cooked and the carrots are glazed, serve the chicken and carrots hot. Servings: This recipe makes approximately 4 servings. 1 serving is about 443 grams. | |
| Topic: Bobbie's Pie Crust | |
| Description: Ingredients: 2 cups flour, 2 tablespoons sugar, 1/4 teaspoon salt, 3 tablespoons milk, 2/3 cup oil (vegetable or canola) Instructions: In a large bowl, combine the flour, sugar, and salt. Add the milk and oil to the dry ingredients. Mix until well combined. The mixture will be crumbly but should hold together when pressed. Pat the dough into a 9-inch pie pan, pressing it evenly across the bottom and up the sides. If you prefer, you can roll out the dough between two sheets of waxed paper before transferring it to the pie pan. To pre-bake the crust before adding filling, bake at 350°F (175°C) for approximately 15 minutes, or until golden brown. If you're filling the pie with your desired filling, follow the instructions for baking times and temperatures specific to that recipe. Servings: This pie crust recipe makes enough for one 9-inch pie, serving approximately 8 people. 1 serving is about 58 grams. | |
| Topic: Quick Bolognese Sauce | |
| Description: Ingredients: 2 tablespoons light olive oil, 1 small yellow onion, chopped, 1 celery rib, chopped, 1 carrot, chopped, 2 lbs ground chuck (or ground beef), 1 teaspoon garlic salt, 1/2 teaspoon black pepper, 1 tablespoon tomato paste, 3/4 cup dry red wine, 1 cup beef broth, 1 cup crushed tomatoes, 1/2 teaspoon salt, 1 cup heavy cream, Fresh basil, for garnish, Parmesan cheese, for garnish Instructions: Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the ground beef to the skillet. Increase the heat to medium-high. Cook, breaking up the meat with a spoon, until it is evenly browned, about 15 minutes. Season the meat with garlic salt and black pepper. Stir in the dry red wine, scraping up any browned bits from the bottom of the pan. Add the beef broth, tomato paste, and crushed tomatoes. Stir well to combine. Bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 40 to 50 minutes, stirring occasionally. Skim off any excess fat if desired. Stir in the heavy cream. Heat the sauce until warmed through, but do not let it boil. Serve the sauce over hot pasta. Garnish with fresh basil and grated Parmesan cheese. Servings: This recipe makes approximately 6 servings. 1 serving is about 297 grams. | |
| Topic: Granny’s Butter Rolls | |
| Description: Ingredients: 2 1/4 cups biscuit mix, 2/3 cup water, 1/2 cup granulated sugar, 1/4 cup butter, softened, 2 cups milk, 1 teaspoon vanilla extract Instructions: In a large bowl, mix the biscuit mix and water until a soft dough forms. If the dough is too sticky, add additional biscuit mix (up to 1/4 cup) until it handles easily. Lightly flour a surface and gently knead the dough. Roll out the dough to about 1/4 inch thickness. Spread the softened butter evenly over the surface of the dough. Sprinkle 1/4 cup granulated sugar over the buttered dough. Roll up the dough tightly into a log shape. Slice the log into 1/2 inch pieces. In a bowl, mix the milk with vanilla extract and the remaining 1/4 cup granulated sugar. Dip each roll into the milk mixture and place them on a baking sheet. Bake at 350°F (175°C) for about 25 minutes, or until the rolls are golden brown on top. Servings: This recipe makes approximately 12 rolls. 1 roll is about 91 grams. | |
| Topic: Mom’s Macaroni Salad | |
| Description: Ingredients: 8 ounces elbow macaroni, cooked, 1 cup mayonnaise, 2 tablespoons vinegar, 1 tablespoon yellow mustard, 1 teaspoon sugar, 1 teaspoon salt, 1/4 teaspoon pepper, 1 cup celery, chopped, 1/4 cup onion, chopped, 1 cup green and red bell pepper, chopped, 1 cup hard-boiled egg, chopped Instructions: Boil the elbow macaroni according to the package directions, making sure not to overcook. Drain the macaroni in a colander. Rinse under cold water or return to the pot and fill with cold water to chill. In a large bowl, combine the mayonnaise, vinegar, yellow mustard, sugar, salt, and pepper. Mix well until the dressing is smooth and well combined. Add the chilled macaroni to the bowl with the dressing. Stir in the chopped celery, onion, bell peppers, and hard-boiled eggs. Mix thoroughly until everything is well coated with the dressing. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2-3 hours to allow the flavors to blend. Before serving, taste the salad and add extra dressing if needed, mixing well. Servings: This recipe makes approximately 4 servings. 1 serving is about 120 grams. | |
| Topic: Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette | |
| Description: Ingredients: 1/2 cup chopped shallot, 1/4 cup fresh lime juice, 1/4 cup chopped fresh cilantro, 1 tablespoon minced garlic, 1/2 cup vegetable oil, Salt and pepper, to taste, 3 cups thinly sliced red lettuce, 3 cups thinly sliced napa cabbage, 1 cup chopped cooked chicken breast, 2 seeded and chopped plum tomatoes, 1/2 thinly sliced red bell pepper, 1/2 thinly sliced yellow bell pepper, 1/2 chopped avocado, 1/3 cup crumbled tortilla chips, 1/4 cup thawed frozen whole kernel corn, 1/4 cup toasted pumpkin seeds or pepitas, 1/4 cup thinly sliced onion, 1/2 cup crumbled queso anejo or feta cheese Instructions: In a bowl, combine the chopped shallots, lime juice, chopped cilantro, and minced garlic. Mix well. Gradually whisk in the vegetable oil until the vinaigrette is well combined and emulsified. Season with salt and pepper to taste. You can prepare the vinaigrette up to 1 day in advance. Store it covered in the refrigerator. Bring to room temperature before serving. In a large bowl, combine the red lettuce, napa cabbage, chopped chicken breast, chopped tomatoes, red and yellow bell peppers, avocado, crumbled tortilla chips, corn, pumpkin seeds (or pepitas), and sliced onion. Toss the salad ingredients gently to mix. Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly. Sprinkle the crumbled queso anejo (or feta cheese) on top. Serve immediately to enjoy the freshness and crunch of the salad. Servings: This recipe makes approximately 6 servings. 1 serving is about 212 grams. | |
| Topic: Chocolate Mousse Cupcakes | |
| Description: Ingredients: 3/4 cup heavy whipping cream, 2 tablespoons unsalted butter, 9 ounces semi-sweet chocolate chips, 1/2 teaspoon vanilla extract, 1 1/4 cups heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon instant coffee granules, 3 ounces unsweetened chocolate, chopped, 3/4 cup chocolate ganache frosting (from above), 1 cup unbleached all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, at room temperature, 1 1/4 cups sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract, 1/2 cup sour cream, 1/2 cup water, 3 ounces semi-sweet chocolate, melted and slightly cooled Instructions: In a medium saucepan, heat the heavy whipping cream and butter over low heat until the butter has melted. Do not let the mixture simmer or boil. Remove the pan from heat and stir in the semi-sweet chocolate chips. Let the chocolate chips sit in the hot cream for a minute to soften. Stir in the vanilla extract until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool to room temperature before using. In a large bowl, beat the heavy whipping cream, powdered sugar, and instant coffee granules with a hand mixer on low speed until the coffee dissolves. Increase the speed to medium-high and continue beating until stiff peaks form. Gently fold the 3/4 cup of cooled chocolate ganache frosting into the whipped cream mixture a little at a time. Chill the mousse in the refrigerator for at least 30 minutes. Preheat your oven to 350°F (175°C) and position a rack in the center. Melt the semi-sweet chocolate over simmering water in a double boiler or heat-proof bowl. Allow it to cool slightly. In a bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl or stand mixer, beat the unsalted butter and sugar together until creamy (about 2 minutes on high). Add the melted chocolate to the butter and sugar mixture and mix until combined. Beat in the eggs one at a time until smooth. Add the vanilla extract and mix until the batter is creamy. Mix in the sour cream until well incorporated. On low speed, add half of the flour mixture and mix until just combined. Add the water and mix until incorporated. Add the remaining flour mixture and mix until smooth. Do not overmix. Line a cupcake tin with paper liners and fill each liner up to the top with batter. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean and the tops feel firm. Cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, use a sharp knife to slice off the tops. Place the cupcake tops, cut side up, on a wire rack. Spread about 1 tablespoon of the chocolate ganache frosting over each cupcake top. Let the frosting firm up. On the cupcake bottoms, dollop the mocha mousse filling. Gently place the frosted cupcake tops on top of the mousse-filled bottoms. For best results, refrigerate the assembled cupcakes for about 30 minutes to an hour to firm up everything before serving. Servings: This recipe makes approximately 12 cupcakes. 1 cupcake is about 155 grams. | |
| Topic: Crepes for Two | |
| Description: Ingredients: 1/2 cup flour, 3/4 cup milk, 1 egg, 1/2 teaspoon vegetable oil, 1 dash salt, 1/4 cup powdered sugar, 1/2 cup orange marmalade, Oil or nonstick cooking spray Instructions: In a mixing bowl, whisk together the flour, milk, egg, vegetable oil, and a dash of salt until the batter is smooth and well combined. Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with oil or nonstick cooking spray. Pour about 1/4 cup of batter into the pan, swirling to spread it evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip and cook for an additional 1 minute on the other side. Repeat with the remaining batter, adding more oil or nonstick spray to the pan as needed. In a small saucepan over low heat, combine the powdered sugar and orange marmalade. Stir continuously until the powdered sugar is completely dissolved and the sauce is warm and smooth. Fold each crepe into quarters or roll them up. Place the crepes on serving plates and spoon the warm orange marmalade sauce over the top. Servings: This recipe makes approximately 2 servings. 1 serving is about 243 grams. | |
| Topic: Ranch Style Beef | |
| Description: 2 lbs boneless beef stew meat, cut into 1-inch cubes, 12 small white onions, 4 whole cloves, 2 tablespoons brown sugar, 1 1/2 teaspoons salt, 1/2 teaspoon bottled Kitchen Bouquet (for color and flavor), 1 tablespoon red wine vinegar, 1 bay leaf, 1/8 teaspoon thyme, 3/4 cup water, 1/4 cup flour Instructions: Peel the small white onions and set aside. Stick the whole cloves into 4 of the onions. In the slow-cooker pot, alternate layers of beef stew meat and the onions. Place the cloves-studded onions throughout the layers. Sprinkle the beef and onions with brown sugar and salt. In a separate bowl, combine the Kitchen Bouquet, red wine vinegar, bay leaf, thyme, and water. Mix well. Pour this mixture over the meat and onions in the slow-cooker. Cover and cook on the low setting for 5-7 hours, or until the meat is tender. Once the cooking time is up, turn the slow-cooker to high. In a small bowl, dissolve the flour in a small amount of water to make a slurry. Stir the slurry into the meat juices in the slow-cooker. Cook on high for an additional 15-20 minutes, or until the gravy has thickened to your liking. Remove the bay leaf and cloves-studded onions before serving. Serve the beef stew with its rich gravy alongside your favorite sides. Servings: This recipe makes approximately 4 servings. 1 serving is about 336 grams. | |
| Topic: Craig Claiborne’s Vinaigrette: | |
| Description: Ingredients: 2 teaspoons Dijon mustard, Salt, to taste, Pepper, to taste, 1 tablespoon red wine vinegar, 1/3 cup corn oil or olive oil, 1 tablespoon shallot, chopped fine Instructions: In a small bowl, whisk together the Dijon mustard, red wine vinegar, salt, and pepper until well combined. Gradually whisk in the corn oil or olive oil until the mixture is emulsified and smooth. Stir in the finely chopped shallots. Taste and adjust seasoning with additional salt and pepper if needed. Use immediately or refrigerate until ready to use. Shake or whisk before using if the ingredients have separated. Servings: This recipe makes approximately 2 servings. 1 serving is about 53 grams. | |
| Topic: Chocolate Scotcheroos | |
| Description: Ingredients: 1 cup light corn syrup, 1 cup sugar, 1 cup peanut butter, 6 cups Rice Krispies or Cocoa Rice Krispies, 1 cup semisweet chocolate morsels, 1 cup butterscotch chips Instructions: In a 3-quart saucepan, combine the corn syrup and sugar. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture begins to boil. Remove from heat and stir in the peanut butter until well combined. Add the Rice Krispies (or Cocoa Rice Krispies) and stir until the cereal is well coated. Press the mixture into a 13 x 9 x 2-inch pan coated with cooking spray. Set aside to cool. In a 1-quart saucepan over low heat, melt the chocolate morsels and butterscotch chips together, stirring constantly until smooth. Spread the melted chocolate and butterscotch mixture evenly over the cooled cereal mixture. Allow the bars to stand until the topping is firm. Once set, cut into 2 x 1-inch bars. Tips: Before measuring the corn syrup, coat your measuring cup with cooking spray to make it easier to pour out. Servings: This recipe makes approximately 24 bars. 1 serving is about 47 grams. | |
| Topic: Strawberry Ice Cream | |
| Description: Ingredients: 3 cups strawberries, 1/4 teaspoon salt, 1/3 cup sugar, 2 large eggs, 1 1/2 cups half-and-half, 1/2 cup heavy cream, 1 teaspoon vanilla extract Steps: Add strawberries and salt to a food processor or blender. Puree the mixture until you have about 2 cups of strawberry puree; set aside. In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; set aside. Pour the half-and-half into a medium-sized saucepan and bring to a simmer (do not boil). Slowly beat the hot half-and-half mixture into the eggs and sugar mixture (using a stand mixer on low speed is helpful). Return the entire mixture to the saucepan and set over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly (do not let it boil). Remove from heat and strain the hot custard into a large clean bowl. Allow the mixture to cool slightly. Stir in the strawberry puree, cream, and vanilla extract. Cover and refrigerate until cold or overnight. Stir the chilled custard. Freeze in an ice cream maker according to the manufacturer’s directions, either in one or two batches. The ice cream can be eaten immediately or transferred to a freezer container and frozen for 2 hours for a firmer texture. Serving Size: 1 | |
| Topic: Okra Gumbo | |
| Description: Ingredients: 2 cups okra (fresh or frozen) 1 medium onion, chopped 1 cup sliced celery 1 (14 ounce) can stewed tomatoes 1 garlic clove, pressed 1 bunch green onion, chopped (tops also) Tomato juice (like V8) 1 tablespoon salt 1/4 teaspoon pepper 1 tablespoon sugar 2 teaspoons chili powder 1 bay leaf 1/2 teaspoon oregano flakes 1/2 teaspoon sweet basil 1/2 teaspoon whole rosemary 1/2 teaspoon celery seed 2 tablespoons olive oil Steps: Sauté onions, celery, garlic, and okra in olive oil until onions are clear. Add all seasonings and stir to coat the vegetables. Add the stewed tomatoes. Pour in enough tomato juice to cover the mixture and cook until celery is tender. Serve over cooked white or brown rice. Serving Size: 1 | |
| Topic: Barbecued Butterflied Leg of Lamb With a Minted Couscous Salad | |
| Description: Ingredients: For the Lamb: 3 tablespoons extra virgin olive oil 1/2 tablespoon black pepper (freshly ground) 1/4 teaspoon chili (ground or powder) 1 teaspoon fennel seed 1 tablespoon ground cumin 1 butterflied leg of lamb (trimmed of visible fat) Salt (to taste) For the Couscous Salad: 1 1/2 cups couscous 1 1/2 cups salted water 3 tablespoons extra virgin olive oil Juice of 2 lemons 12 mint leaves (finely chopped) 2 garlic cloves (very finely chopped) 4 medium tomatoes (diced) 2 tablespoons parsley (chopped) Steps: In a large bowl, mix 3 tablespoons extra virgin olive oil with black pepper, chili, fennel seeds, and cumin. Rub this mixture all over the butterflied leg of lamb. Cover and refrigerate for at least 2 hours. Season the lamb with salt. Cook the lamb on a medium barbecue heat for about 15 minutes on each side. For medium rare lamb, this timing is sufficient. For well-done lamb, extend cooking time to about 45 minutes or until desired doneness is achieved. Remove the lamb from heat and let it rest for 10 minutes before slicing.Couscous Salad: Bring 1 1/2 cups of salted water to a boil. Add couscous, return to boil, and mix well. Turn off the heat, cover, and let sit for 5 minutes. Transfer couscous to a bowl, mix in 3 tablespoons extra virgin olive oil, and allow to cool. Add lemon juice, mint leaves, chopped garlic, diced tomatoes, and parsley to the couscous. Mix well. Serving Size: 1 | |
| Topic: Peanut Butter Pie | |
| Description: Ingredients: 1 graham cracker pie crust 1 (3 1/2 ounce) package instant chocolate pudding mix 2 cups milk 1 1/2 cups peanut butter (preferably Jif) 8 ounces Cool Whip Steps: Melt peanut butter in the microwave for approximately 2-3 minutes, watching carefully as times may vary. Spread the melted peanut butter in the bottom of the graham cracker crust, extending slightly up the sides. Cool the crust with the peanut butter layer. Prepare pudding according to package directions. Spread the prepared pudding over the peanut butter layer. Top with Cool Whip. Keep refrigerated until ready to serve. Serving Size: 1 | |
| Topic: Commissary Carrot Cake | |
| Description: Ingredients: Caramel Nut Filling: 1 1/2 cups sugar 1/4 cup flour 3/4 teaspoon salt 1 1/2 cups heavy cream 6 ounces unsalted butter (3/4 cup) 1 1/4 cups pecans, chopped 2 teaspoons vanilla Carrot Cake: 1 1/4 cups corn oil 2 cups sugar 2 cups flour 2 teaspoons cinnamon 2 teaspoons baking powder 1 teaspoon salt 4 eggs 4 cups carrots, grated (about a 1 lb. bag) 1 cup pecans, chopped 1 cup raisins To taste: cream cheese frosting Cream Cheese Frosting: 8 ounces unsalted butter, soft 8 ounces cream cheese, soft 1 (1 lb) box powdered sugar 1 teaspoon vanilla extract 4 ounces coconut, sweetened, shredded Steps: Caramel Nut Filling: In a heavy saucepan, blend well the flour, sugar, and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using. Carrot Cake: Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan. In a large bowl, whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda, and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If not using the cake that day, it can be removed from the pan, wrapped in plastic, and stored at room temperature.Cream Cheese Filling: Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room temperature before spreading. Assembly: Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring and 1/2 with orange, pipe on the top to form little carrots. Serving Size: 1 | |
| Topic: Molho De Piri Piri Grilled Chicken | |
| Description: Ingredients: For the Chicken Marinade: 3/4 cup molho de piri-piri (see recipe below) 1 teaspoon paprika 2 garlic cloves, minced 1/2 teaspoon salt 1 orange, cut into small segments, rind and pithy strings removed For the Molho de Piri Piri Sauce: 2-3 fresh hot chili peppers, chopped (bird's eye or other red chili) 4 tablespoons lemon juice or lime juice 5 tablespoons oil 1/2 cup red wine vinegar 1 tablespoon cayenne pepper or dried chili pepper flakes 1 tablespoon minced fresh garlic 1 tablespoon paprika (preferably smoked paprika) 1 teaspoon salt 1 teaspoon dried oregano or 1 tablespoon fresh oregano For the Chicken: 1 fryer chicken Steps: In a blender, mix together the first 5 ingredients (3/4 cup molho de piri-piri, 1 teaspoon paprika, 2 garlic cloves, 1/2 teaspoon salt, and 1 orange). Set aside. Place the chicken breast side down. Using poultry shears, cut along one side of the backbone, then the other. Discard the bone or use it for stock. Turn the chicken breast side up, open and press down firmly with the palm of your hand to flatten. Then, using a mallet, pound the chicken to flatten further. Place chicken in a flat dish (or resealable food-safe plastic bag) and coat with marinade. Cover and marinate for several hours or overnight in the refrigerator. Remove the chicken from the refrigerator and let it return to room temperature. Heat a gas BBQ or charcoal grill to a medium heat. Getting your grill hot prior to placing the chicken is important. Baste the chicken with some of the reserved marinade, then place it breast side down on the grill and cook until the skin is a deep brown and shows grill marks, about 15-20 minutes. Flip and repeat for about another 15-20 minutes. Brush liberally with additional sauce onto the Piri Piri chicken in the last 15 minutes of cooking. Serve with the remaining sauce. Make Molho de Piri Piri Sauce: Remove the stems from the chilis. Place all the ingredients (including the seeds) in a food processor and purée. Pour the mixture into a small glass jar and let steep for at least 24 hours, preferably 1 week, in the refrigerator. The sauce will keep for 1 month. Shake well before using. Serving Size: 1 | |
| Topic: Chicken and Macaroni Casserole | |
| Description: Ingredients: 1 1/2 cups uncooked elbow macaroni (about 5 ounces) 1 cup shredded low-fat cheddar cheese (4 ounces) 1 1/2 cups cut-up cooked chicken 1 (4 ounce) can mushroom stems and pieces, drained 1/4 cup chopped pimiento 1 (10 1/2 ounce) can 98% fat-free cream of chicken soup 1 cup low-fat milk 1/2 teaspoon salt 1/2 teaspoon curry powder Steps: Preheat the oven to 350°F. Mix all ingredients in an ungreased 1 1/2 quart casserole dish. Cover tightly and bake for 1 hour. Serving Size: 1 | |
| Topic: Orange Jello Cake | |
| Description: Ingredients: 18 ounces yellow cake mix 4 eggs 3 ounces orange Jell-O 2/3 cup vegetable oil 2/3 cup water 1/4 cup orange juice 1/2 cup sugar Steps: Preheat oven to 350°F. Grease and flour a Bundt pan. Cake: Mix all ingredients together. Pour into the Bundt pan. Bake for 40-60 minutes. Test the cake after 40 minutes by inserting a toothpick; if the toothpick is clean, the cake is done. If not, cook an additional 10-20 minutes and test again. Let the cake cool for 10 minutes, then invert it onto a plate. Glaze: Mix together the orange juice and sugar. Pour the glaze over the warm inverted cake. Serving Size: 1 | |
| Topic: Cheesy Mini-Meatloaves | |
| Description: Ingredients: 1 lb ground beef, 1 cup cheddar cheese, 1 egg, 1/2 cup quick oats, 1 medium onion (finely chopped), 3/4 cup milk, 1 teaspoon salt & pepper, 3/4 cup ketchup, 1/2 cup brown sugar, 1 tablespoon yellow mustard. Steps: Preheat oven to 350°F. Beat egg and milk together. Add cheese, oats, onion, salt, and pepper to the milk/egg mixture. Mix in ground beef with your hands until all ingredients are incorporated well. Shape into 8 loaves and place into a greased 9x13 pan. Mix all sauce ingredients together (ketchup, brown sugar, yellow mustard) and spoon over loaves. You may want to make extra sauce for after it's done cooking! Place in the oven, uncovered, for 45 minutes. Serving Size: 1 | |
| Topic: Perfect Chicken Fried Steak With Classic Brown Gravy | |
| Description: Ingredients: For the Chicken Fried Steak: 3-4 cubed round steaks (you can always use a better cut of beef if you so choose), 2 cups flour, 2 eggs, 2 tablespoons milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon thyme, salt and pepper. For the Classic Brown Gravy: 1/2 large onion (diced), 4 tablespoons butter (1/2 stick), 4 tablespoons flour, 2 cups beef stock, 1/4 cup cream, salt and pepper. Steps: Prepare the Chicken Fried Steak: Salt and pepper both sides of the meat. Mix flour, thyme, garlic powder, and onion powder. Coat both sides of each steak with the flour mixture. Dip each steak in the egg wash (eggs beaten with milk) on both sides. Coat the steaks again in the flour mixture on both sides. Fry in 350°F oil until browned on each side. You can either pan fry or deep fry; both methods turn out fantastic! Fry until deep golden brown. Let rest for a few moments on a paper towel. Prepare the Classic Brown Gravy: Brown the onion in butter until caramelized. Add flour and whisk for a few minutes until the rawness is out of the flour. Add beef stock and whisk until it starts to thicken up. Simmer for 10 minutes. Add cream, mix thoroughly, and pour over chicken fried steaks. Optional: For a more traditional white pepper gravy, use whole milk instead of beef stock. Still add the cream and more pepper. Serving Size: 1 | |
| Topic: Southwestern Avocado Salsa | |
| Description: Ingredients: 2 avocados (diced), 2 tomatoes (diced), 2 (12 ounce) cans white shoepeg corn (drained), 2 (14 ounce) cans black beans (drained), 1/4 cup green onion (chopped), 1/4 cup fresh cilantro (chopped), 2 tablespoons fresh lime juice. Steps: Combine shoepeg corn and black beans in a medium-sized bowl. Add the tomato, avocado, green onion, and cilantro to the black bean and corn mixture. Fold the ingredients together, refraining from smashing the avocados. Pour the fresh lime juice over the salsa. Serve with tortilla chips, or on fish or burgers. Serving Size: 1 | |
| Topic: Cheesy Jalapeno Bread (ABM) | |
| Description: Ingredients: 2 1/2 teaspoons yeast, 3 cups bread flour, 3/4 teaspoon salt, 1 tablespoon sugar, 1 tablespoon oil, 10 ounces warm water, 2 jalapeno peppers (seeded and chopped), 3/4 cup shredded sharp cheddar cheese. Steps: Place yeast, flour, salt, sugar, oil, water, and jalapeños in the bread machine according to the manufacturer’s directions. Toward the end of mixing during the final proofing cycle, add the cheese. (This method yields bread with cheese pieces throughout. If cheese is added earlier, it blends completely into the bread.) Process on the regular cycle. Serving Size: 1 | |
| Topic: Hoisin-Orange Halibut Steak Packets | |
| Description: Ingredients: 4 heads baby bok choy (coarsely chopped), 8 ounces fresh shiitake mushrooms (stemmed, sliced, and sautéed in a small amount of oil for 2 minutes), 1 red bell pepper (sliced), 2 garlic cloves (slivered), 2 teaspoons canola oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 halibut steaks (4 to 5 oz. each), 1/4 cup hoisin sauce, 1 teaspoon grated orange zest, 1/4 cup fresh orange juice, 1 tablespoon chopped parsley. Steps: Preheat an outdoor grill or oven to 425°F. Combine the bok choy, sautéed mushrooms, bell pepper, garlic, canola oil, salt, and black pepper in a medium-sized bowl. Toss to combine and divide the vegetables between 2 very large pieces of aluminum foil, keeping it on one half of each sheet. Top each portion with a halibut steak. In a small bowl, whisk together the hoisin sauce, orange zest, and orange juice. Drizzle this mixture over the halibut steaks. Fold the empty half of each foil sheet over the filled side and seal to form packets. Place the packets on a baking sheet and into the oven, or place them directly on a hot grill. Cook for 20 minutes until packets puff slightly. Vegetables should be tender and the fish should flake easily but not be dry. Garnish with chopped parsley before serving. Serving Size: 1 | |
| Topic: Airbake Giant Cashew White Chocolate Cookies | |
| Description: Ingredients: 2/3 cup butter or margarine (softened), 2/3 cup brown sugar (packed), 1 egg, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 (12 ounce) package vanilla baking chips or white chocolate baking bar (chopped), 1 1/2 cups salted cashews (coarsely chopped), 1/3 cup semi-sweet chocolate chips (melted). Steps: Preheat oven to 325°F. In a large bowl, cream butter and brown sugar. Stir in the egg and vanilla; mix until well blended. Stir in flour and baking soda. Add 1 1/2 cups vanilla chips and 1 cup cashews; mix well. Shape dough into 2-inch balls. Place 2 inches apart on an ungreased cookie sheet; flatten slightly. Bake for 15 to 18 minutes until golden brown. Cool for 10 minutes; remove to wire cooling racks. Cool completely. Melt the remaining 1/2 cup vanilla chips. Dip one edge of each cookie in the melted chips and decorate with remaining chopped cashews. If desired, drizzle with melted chocolate. Serving Size: 1 | |
| Topic: Rotini Pasta With Smoked Ham, Vegetables, and 3 Cheeses | |
| Description: Ingredients: 12 ounces rotini pasta, 1/4 cup butter, 1/4 lb smoked ham (julienned), 1 large carrot (julienned), 1 small zucchini (julienned), 1/2 cup mushrooms (sliced), 1 cup whipping cream, 1/2 cup Swiss cheese (grated), 1/2 cup cheddar cheese (grated), 1/4 cup Parmesan cheese (grated), 1 pinch nutmeg. Steps: Cook pasta in a large pot of boiling water until tender but still firm to bite. Meanwhile, melt butter in a heavy large skillet over medium heat. Add ham, carrot, zucchini, and mushrooms; sauté until vegetables are crisp-tender, about 3 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Combine cheeses in a small bowl. Add cheese to the sauce by handfuls, stirring until melted after each addition. Stir in nutmeg. Drain pasta and add to the sauce. Toss to coat. Transfer pasta and sauce to a large bowl. Sprinkle with additional Parmesan cheese and parsley, and serve. Serving Size: 1 | |
| Topic: Maple-Pecan Granola | |
| Description: Ingredients: 2 cups oats, 1/2 cup pecan pieces, 1/2 cup maple syrup, 1/4 cup packed brown sugar, 2 tablespoons canola oil, 1/8 teaspoon salt, cooking spray. Steps: Preheat the oven to 300°F. Combine oats, pecan pieces, maple syrup, brown sugar, canola oil, and salt. Spread the mixture on a large jelly roll pan coated with cooking spray. Bake for 1 hour, stirring every 15 minutes. Cool completely. Serving Size: 1 | |
| Topic: Pizza Dogs | |
| Description: Ingredients: 1 (14 ounce) jar pizza sauce, 15 slices pepperoni (chopped), 1 1/2 cups shredded mozzarella cheese, 12-14 hot dog buns (split), 12-14 hot dogs (cooked). Steps: In a saucepan, combine pizza sauce and pepperoni; heat through. Stir in the cheese until melted. Spoon about 2 tablespoons of the pizza sauce mixture into each bun. Top with a hot dog. Serving Size: 1 | |
| Topic: Simple Potato Salad | |
| Description: Ingredients: 4 large baking potatoes, 1/4 white or yellow onion, 2 large eggs, 1/2 teaspoon salt, 1/3 cup mayonnaise, 4 ounces sweet relish, paprika. Steps: Boil the potatoes until they are done but not overcooked. Test with a fork to ensure they meet some resistance but are tender. The boiling time will vary based on the size of the potatoes. Overcooked potatoes will mix well with the creamy portion of the salad. Boil the eggs over medium-high heat until hard-boiled. Allow the potatoes and eggs to cool, running cold water over them in a strainer to speed up the process. Peel the potatoes and slice into 1-inch chunks. Peel and slice the eggs into 1/2-inch pieces. Chop the onion into very small pieces. (Optional: omit the onion if you prefer to avoid the strong flavor.) Stir all ingredients together gently, except for the paprika. Transfer the mixture to a bowl and sprinkle paprika across the top. Store in the refrigerator until ready to serve. Serving Size: 1 | |
| Topic: Hot and Sour Mushroom Soup | |
| Description: Ingredients: 1 cup vegetable stock, 1 teaspoon pepper sauce, 1 inch lemongrass (finely chopped into rings), 3 kaffir lime leaves (roughly torn into three), 1 teaspoon sugar, 2 tablespoons lemon juice, 2 ounces oyster mushrooms (coarsely separated, or button mushrooms), 2 small fresh green chilies (more if desired, crushed to split open). Steps: Add all ingredients to a pot, except for the chilies, and bring to a boil over medium-high heat. Let simmer for 30 minutes. In the last five minutes, add the green chilies. Serve warm. Serving Size: 1 | |
| Topic: Beef Tips Over Noodles | |
| Description: Ingredients: 1/2 cup flour, plus 3 tablespoons flour (divided), 3 lbs beef tips, 1/2 lb fresh mushrooms (sliced), 1 bunch fresh green onions (chopped), 1 medium red sweet bell pepper (chopped), 1/4 cup ketchup, 1 (14 ounce) can beef broth, 1 tablespoon Worcestershire sauce. Steps: In a large bowl, coat beef tips with 1/2 cup flour and transfer to a slow cooker sprayed with vegetable cooking spray. Add mushrooms, green onions, bell pepper, ketchup, beef broth, Worcestershire sauce, and salt and pepper to taste if desired. Cover and cook on low for 8-9 hours. About 1 hour before serving, turn the heat to high. In a small bowl, combine the remaining 3 tablespoons of flour with 1/4 cup water. Stir into the slow cooker and cook until the liquid thickens. Serve over hot buttered noodles. Serving Size: 1 | |
| Topic: Creamy Wild Rice and Chicken Bake | |
| Description: Ingredients: 1 (6 ounce) package long grain and wild rice blend (e.g., Uncle Ben's), 1/3 cup butter, 1 cup canned sliced mushrooms (drained, can use more if desired), 1 large onion (chopped), 1 tablespoon minced fresh garlic (or to taste), 1/3 cup flour, salt and pepper to taste, 1 cup half-and-half cream, 1 cup chicken broth, 1/4 cup grated Parmesan cheese (or to taste), 3 cups cubed cooked chicken, 1/4 cup pimiento (drained and diced), chopped fresh parsley (optional, about 1/4 cup), 1/2 cup slivered almonds. Steps: Preheat oven to 400°F. Butter a 2-quart casserole dish (use a larger dish if doubling the recipe). Cook the rice according to package directions; set aside. In a skillet, melt butter and add onion, mushrooms, and garlic. Cook, stirring until soft (about 5 minutes). Stir in flour, salt, pepper, half-and-half cream, and broth. Cook, stirring until thickened (about 5 minutes). Stir in Parmesan cheese and cook for another 2-3 minutes. Add cooked chicken, pimiento, parsley, and slivered almonds to the mixture. Mix well with a wooden spoon to combine. Spoon the mixture into the prepared casserole dish. Sprinkle with additional grated Parmesan cheese. Bake uncovered for about 25-30 minutes. Serving Size: 1 | |
| Topic: Summer Squash Bake | |
| Description: Ingredients: 2 lbs summer squash (green, yellow, or both), 1/2 cup chopped onion, 1/4 cup butter (melted), 3/4 cup reduced-fat sour cream, 1/4-1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon pepper, 2 eggs (lightly beaten), 1 cup shredded cheddar cheese, 3/4 cup crushed Ritz crackers (divided). Steps: Preheat oven to 375°F. Lightly grease a 9-inch square casserole dish and set aside. Slice or dice the squash and steam or boil for about 10 minutes or until very tender. Drain thoroughly. Return the cooked, drained squash to the pot and mash it with the onion, butter, and reduced-fat sour cream until fairly smooth. Stir in salt, garlic powder, pepper, eggs, cheese, and 1/2 cup of the crushed crackers. Pour the mixture into the prepared baking dish. Evenly sprinkle with the remaining 1/4 cup of crushed cracker crumbs. Bake at 375°F for about 30 minutes or until bubbly and lightly browned. Serving Size: 1 | |
| Topic: Chocolate Torte | |
| Description: Ingredients: Bottom Layer (Crust): 1 1/2 cups flour, 1/2 cup crushed pecans, 3/4 cup melted butter. Middle Layer: 8 ounces cream cheese (softened), 1 cup powdered sugar, 2 cups Cool Whip. Top Layer: 2 (3.5 ounce) boxes instant chocolate pudding mix, 3 cups cold milk. Garnish: 1/4 cup pecan pieces (for sprinkling on top). Steps: Bottom Layer (Crust): Combine flour, crushed pecans, and melted butter. Press mixture into the bottom of a 9x13 inch pan. Bake at 350°F for 10-12 minutes. Allow to cool completely. Middle Layer: Beat cream cheese and powdered sugar in a large bowl with an electric mixer on medium speed until well blended. Gently stir in 1 cup of the Cool Whip. Spread this mixture over the cooled crust. Top Layer: Combine milk and instant pudding in a large bowl. Beat with a wire whisk for 2 minutes or until well blended. Spoon pudding mixture over the cream cheese layer. Refrigerate until set. Garnish: Spread remaining Cool Whip on top. Sprinkle with pecan pieces just before serving. Refrigerate leftovers. Serving Size: 1 |