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Strawberry Rhubarb Dump Cake

6 -8 cups fresh rhubarb, or. 6 -8 cups frozen rhubarb, thawed. 1 12 cups granulated sugar. 6 ounces strawberry Jell-O gelatin dessert. 1 white cake mix (2 layer size). 1 12 cups water. 12 cup butter or 12 cup margarine, melted.

Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - DO NOT MIX. Bake in a 350 oven for 1 hour.

fresh rhubarb. frozen rhubarb. granulated sugar. strawberry Jell - O gelatin dessert. white cake mix. water. butter.

http://www.food.com/recipe/strawberry-rhubarb-dump-cake-408694

Yogurt Parfaits

8 ounces, weight Light Fat Free Vanilla Yogurt (I Used Activia). 1 cup Fresh Sliced Strawberries. 1/4 cups Low-fat Granola.

Layer all ingredients in a serving dish.

non - fat vanilla yogurt. strawberries. low - fat granola.

http://tastykitchen.com/recipes/breakfastbrunch/yogurt-parfaits/

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

1 teaspoon fennel seeds. 1 pound pork tenderloin. 2 medium fennel bulbs, trimmed, reserving fronds. 2 tablespoons extra-virgin olive oil. 3 garlic cloves, smashed. 1/4 cup dry white wine. 1/2 cup reduced-sodium chicken broth. 2 tablespoons unsalted butter, cut into pieces. 1/2 teaspoon fresh lemon juice, or to taste.

Preheat oven to 350F with rack in middle. Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet. Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Saute garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes. Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

fennel seeds. pork tenderloin. fennel bulbs. olive oil. garlic cloves. dry white wine. reduced - sodium chicken broth. unsalted butter. fresh lemon juice.

http://www.epicurious.com/recipes/food/views/fennel-rubbed-pork-tenderloin-with-roasted-fennel-wedges-351294

Pink Sangria

1 (750 ml) bottle rose wine, chilled. 14 cup brandy. 14 cup orange liqueur (Cointreau, Grand Marnier). 2 cups white cranberry juice. 1 orange, sliced. 1 lemon, sliced. 355 ml Sprite (or other citrus flavoured soft drinks). ice cube.

In a pitcher, combine all the ingredients except the soft drink and ice cubes. Refrigerate for 1 hour. Add the soft drink and ice just before serving.

rose wine. brandy. orange liqueur. white cranberry juice. orange. lemon. Sprite. ice cubes.

http://www.food.com/recipe/pink-sangria-305385

Grandmommy's Mexicali Meatloaf

1 12 lbs ground beef. 34 cup oats. 12 cup tomato juice. 1 egg. 2 teaspoons salt. 14 teaspoon pepper. 1 teaspoon chili powder. 2 teaspoons onions, minced. 3 tablespoons butter. 3 tablespoons flour. 2 cups milk, see not in description. 1 cup cheddar cheese, shredded. 1 (12 ounce) can Mexican-style corn, drained. 2 green peppers, small, cut into rings.

Combine beef, oats, tomato juice, egg, 1 tsp salt, pepper, chili powder, and onion in a large bowl. Do not overmix. Pack into a 9 inch square baking dish. Bake at 350 for 20 minutes, drain juices. Melt butter over medium heat, whisk in flour and 1 tsp salt. Slowly add milk while whisking. Bring to a boil. Cook one minute, add cheese.Stir in corn. Pour mixture over meat, top with green pepper rings. Bake 20 minutes. Let cool 10 minutes before cutting. Serve.

ground beef. oats. tomato juice. egg. salt. pepper. chili powder. onions. butter. flour. milk. cheddar cheese. Mexican - style corn. green peppers.

http://www.food.com/recipe/grandmommys-mexicali-meatloaf-371914

Broccoli Rice Bake

1 (10 ounce) package frozen chopped broccoli. 1 cup cooked rice. 1 cup shredded cheddar cheese. 12 cup shredded cheddar cheese, for topping. 2 eggs, beaten. 2 tablespoons butter, melted. 13 cup milk. 1 small onion, chopped. 1 teaspoon garlic powder. 1 teaspoon basil. 1 teaspoon oregano. salt and pepper.

Mix all ingredients and pour into a one quart baking dish. Bake at 350 for 20 minutes. Top with the remaining 1/2 cup cheese and continue baking for 10 minutes.

frozen chopped broccoli. cooked rice. shredded cheddar cheese. shredded cheddar cheese. eggs. butter. milk. onion. garlic powder. basil. oregano. salt and pepper.

http://www.food.com/recipe/broccoli-rice-bake-30406

Banana Cream Pie Smoothie

1 whole Vanilla Wafer Cookie. 1- 1/2 whole Peeled Bananas, Frozen. 2 cups Coconut Milk, Unsweetened From Carton. 2 Tablespoons Fat-free Half-and-half. 1 Tablespoon Vanilla Extract. 1/2 teaspoons Stevia (more To Taste). 1 cup Ice Cubes. 4 Tablespoons Whipped Cream.

Place vanilla wafer cookie in a baggie, seal bag and crush it into tiny pieces (I rolled a rolling pin over it). Set aside. In a blender add banana, coconut milk, half-and-half, vanilla extract, stevia and ice cubes. Put the lid on and blend until smooth. Pour into 2 cups and top each smoothie with whipped cream and crushed wafer cookie.

vanilla wafer cookie. bananas. coconut milk. fat - free half - and - half. vanilla extract. stevia. ice cubes. whipped cream.

http://tastykitchen.com/recipes/drinks/banana-cream-pie-smoothie/

Sausage and marmalade plait recipe

750 g (26.5oz) pork sausage meat. 1 onion, finely chopped. 1 garlic clove, finely chopped. 2 sprigs of thyme, leaves picked and chopped. 4 or 5 tsps of marmalade. 1 pack of ready rolled puff pastry (375g). 1 egg, beaten. 1 tsp of poppy seeds. 1 pinch salt and pepper, to season. 1 splash of oil or knob of butter, for frying.

First preheat your oven to 200C and then place a frying pan on the hob over a medium heat, add your oil or butter and then add the onion and garlic. Saute until soft and take off the heat and leave to cool. Once cool, place the onion and garlic into a bowl, along with the sausage meat and thyme and season well with salt and pepper. Mix by hand; making sure everything is incorporated well. Take a large baking tray and unroll the puff pastry over it. Along the long length of the pastry, place the sausage meat mix evenly in the middle, leaving a gap at either end. Then using a knife, carve a gully in the centre of the meat. This is for the marmalade so spoon an even amount in and then carefully press the meat together. Again with a knife, make slits in the pastry approximately 2 cms apart on either side of the meat and then starting at one end, fold each flap over, creating a plait effect and seal at both ends. Brush the egg wash all over and scatter the poppy seeds over after that. Place in the hot oven for 40 45 minutes until the pastry puffs up and browns. Serve hot or cold.

pork sausage. onion. garlic clove. thyme. marmalade. egg. poppy seeds. salt and pepper. oil.

http://www.lovefood.com/guide/recipes/27146/sausage-and-marmalade-plait-recipe

Best Ever Fettuccine Alfredo

10 ounces fettuccine pasta. 12 cup butter. 5 -6 cloves garlic, chopped. 1 cup heavy cream. 1 egg yolk. 2 cups freshly grated parmesan cheese. 2 tablespoons dried parsley.

Bring a large pot of salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow. Add the egg yolk and beat together and put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to cook. Continue beating the cream mixture until all mixed together. Add 1 cup of Parmesan cheese and continue to mix the cream. Pour in remaining Parmesan and parsley and mix until smooth. Immediately remove from stove. Serve over cooked pasta.

fettuccine pasta. butter. garlic cloves. heavy cream. egg yolk. parmesan cheese. dried parsley.

http://www.food.com/recipe/best-ever-fettuccine-alfredo-68543

Meringue Topping... You Don't Weep, It Doesn't Either!!

1 tablespoon cornstarch. 2 tablespoons cold water. 12 cup boiling water. 1 teaspoon lemon juice or 1 teaspoon vanilla. 3 egg whites. 6 tablespoons sugar.

Preheat oven to 350 degrees. In a small saucepan mix the cornstarch and cold water thoroughly. Add boiling water to cornstarch mix and heat to a boil over low-med heat. Stir constantly. When it thickens; take off heat and place pan in cool water to cool it down to room temperature BEFORE you add it. Let this rest while starting the next steps. Separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl. Add lemon juice or vanilla; beat until is stands in soft white peaks (it may take awhile, don't cut the beating short) Add sugar ONE Tbs at a time; beat the heck out of the meringue after EACH individual Tbs of sugar is added. Keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own). Take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well. Make sure your pie filling is HOT; starting around the crust add meringue in BIG spoonfuls, press firmly at first to make sure there are NO air pockets and crust is sealed ( I get down eye level with it just to be sure). When meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up. Bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned. Use a toothpick when you think it is done, if it comes out clean the meringue is done! If you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer.

cornstarch. cold water. boiling water. lemon juice. egg whites. sugar.

http://www.food.com/recipe/meringue-topping-you-dont-weep-it-doesnt-either-399194

Balsamic Chicken Pasta with Fresh Cheese

8 ounces, weight Linguine. 1 whole Red Bell Pepper, Julienned. 2 Tablespoons Balsamic Vinegar. 3 whole Garlic Cloves, Minced. 1/2 teaspoons Salt. 1/4 teaspoons Coarsely Ground Black Pepper. 6 Tablespoons Extra Virgin Olive Oil. 1 cup Fresh Basil Leaves, Thinly Sliced, Divided. 2 cups Shredded, Cooked Chicken. 1 cup Small Fresh Mozzarella Balls, Halved Or Regular Mozzarella Cut Into 3/4-inch Cubes. 1/2 cups Goat Cheese Crumbles.

Cook linguine according to package directions; drain. Saute bell pepper in a small skillet over medium heat until limp, about 10 to 12 minutes. Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil. Stir in 1/2 cup of basil. Place pasta, chicken, cooked peppers, mozzarella, goat cheese, and remaining basil in a large bowl. Pour dressing over top and toss to coat. Serves 4. Note: when I make this, I put a couple of uncooked chicken breasts, sprinkled with salt, pepper, and garlic powder, under the broiler while everything else is being prepared.

linguine. red bell pepper. balsamic vinegar. garlic cloves. salt. fresh coarse ground black pepper. extra virgin olive oil. fresh basil leaves. fresh mozzarella balls. goat cheese.

http://tastykitchen.com/recipes/main-courses/balsamic-chicken-pasta-with-fresh-cheese/

Super Easy Pie Crust

1- 1/2 cup All-purpose Flour. 1 Tablespoon White Sugar. 1/2 teaspoons Salt. 1/2 cups Vegetable Oil. 2 Tablespoons Milk.

If not filling the crust, preheat oven to 400 degrees. If youre going to fill the crust, follow your recipe directions, add the filling, and baking accordingly. Place all the ingredients into a 9 pie pan. Stir together with a fork. Pat the mixture into the bottom and up the sides of the pan. Poke holes into the bottom and sides of the crust (if you are not filling it). Bake for 15 minutes in a preheated oven or until golden brown. Fill as desired! (I used this recipe to make a pumpkin pie, filling and baking it. It came out great!)

all - purpose flour. white sugar. salt. vegetable oil. milk.

http://tastykitchen.com/recipes/desserts/super-easy-pie-crust-2/

Creme Curd Cups

1/4 cup heavy cream. 1/2 (10 ounce) jar Dickinson's Lemon Curd, or any flavor Dickinson's Fruit or Creme Curd. 1 (4 ounce) package cream cheese, softened. 1 (15 count) box phyllo dessert cups. Fruit slices, cookie pieces, candy sprinkles, chocolate shavings (optional).

Whip cream in small bowl until it holds stiff peaks. Stir together curd and cream cheese in separate bowl until smooth. Fold whipped cream into curd mixture. Pipe or spoon mixture into shells. Top with your favorite garnish. Refrigerate until serving.

heavy cream. lemon curd. cream cheese. phyllo dough. fruit slices.

http://allrecipes.com/recipe/creme-curd-cups/

Peach Scones

1- 1/2 cup All-purpose Flour. 1/4 cups Sugar. 1/2 Tablespoons Baking Powder. 1/4 cups Unsalted Butter, Cubed, Cold. 1 whole Egg, Beaten. 1/2 cups Ricotta Cheese. 1 teaspoon Vanilla. 2 teaspoons Cinnamon. 2 whole Peaches, Cored, Diced. 1 Tablespoon Turbinado Sugar. 1 cup Confectioners Sugar. 13 cups Milk. 1/2 teaspoons Cinnamon.

Preheat oven to 400 F. In a food processor, pulse flour, sugar and baking powder until well combined. Next, add butter and pulse until the mixture resembles small peas. In a separate bowl, mix egg, ricotta, vanilla and cinnamon. Next, add the egg mixture into the food processor and pulse just until wet and dry ingredients come together. Roll out dough on a floured surface. Cut into 6 pieces and place on a parchment paper lined baking sheet. Top each piece with bite sized peach pieces and sprinkle with pinch of turbinado sugar on each scone. Bake 13-15 minutes. For the glaze, mix confectioners sugar, milk, and cinnamon in a small bowl until well combined. Top scones with cinnamon glaze.

all - purpose flour. sugar. baking powder. unsalted butter. egg. ricotta cheese. vanilla. cinnamon. peaches. turbinado sugar. confectioners' sugar. milk. cinnamon.

http://tastykitchen.com/recipes/breads/peach-scones-3/

Half-Time Sunshine Bars

1 12 cups old fashioned oats. 1 cup flour, all-purpose. 12 cup brown sugar, firmly packed. 1 teaspoon cinnamon. 12 teaspoon baking soda. 14 teaspoon salt. 1 cup orange juice. 14 cup vegetable oil. 1 egg, beaten. 1 teaspoon vanilla. 6 ounces dried mixed fruit, diced. 2 tablespoons old fashioned oats.

Heat oven to 375 degrees and grease a 13x9-inch pan. Combine 1 1/2 cups oat, flour, sugar, cinnamon, soda and salt. To your dry ingredients add the juice, oil, egg and vanilla; mix well. Stir in fruit. Spread into the bottom of the pan. Sprinkle with the 2 tablespoons of oats. Bake 20 to 25 minutes or until lightly browned and the edges start to pull away from sides of the pan. Cool completely, cut into bars and store in a covered container.

old fashioned oats. flour. brown sugar. cinnamon. baking soda. salt. orange juice. vegetable oil. egg. vanilla. dried mixed fruit. old fashioned oats.

http://www.food.com/recipe/half-time-sunshine-bars-25662

Shalom Bayit Kugel (Potato Kugel)

10 lbs potatoes, peeled. 2 onions, peeled. 9 -10 large eggs (or 7-8 extra-large eggs). 1 12 tablespoons salt. 14 cup oil.

Preheat oven to 500F (yes, 500F! ). Grate the potatoes and onions on the middle sized hole of a grater; either by hand or by food processor. If you grate the potatoes and onions together, the potatoes will not turn grey right away. Put into a large bowl or soup pot, and mix well with remaining ingredients. Grease your baking pans, and pour mixture evenly into the pans. Bake for 15 minutes at 500F, then lower the oven to 400F until done (check after an hour or so; it should be golden brown on top). Eat and enjoy.

potatoes. onions. eggs. salt. oil.

http://www.food.com/recipe/shalom-bayit-kugel-potato-kugel-137732

Honey Sriracha Chicken Wings

3 pounds Chicken Wings Or Drummettes. 1 teaspoon Salt, Or To Taste. 1/2 teaspoons Pepper Or To Taste. 1 Tablespoon Oil. 3 Tablespoons Butter. 1/4 cups Sriracha Hot Sauce. 2 Tablespoons Honey. 1 Tablespoon Rice Wine Or Sherry. 1 teaspoon Soy Sauce. 1 teaspoon Hoisin Sauce. 1/2 teaspoons Salt. 2 Tablespoons Chopped Cilantro.

Preheat oven to 400 degrees F. In a large bowl, toss the wings with salt and pepper and oil. Line a sheet pan with nonstick foil or parchment paper, and spread the wings evenly on the pan. Bake for about 50 minutes, turning the wings halfway through. In the last couple of minutes, you can turn on the broiler to get them to really crisp up. Keep an eye on them, though! When the wings are done, melt the butter in a skillet or wok and add the Sriracha, honey, rice wine, soy sauce, hoisin, and salt. Stir over low heat until bubbly. Transfer the wings from the baking sheet into the pan with the sauce. Toss until coated. Garnish with chopped cilantro and serve immediately.

chicken wings. salt. pepper. oil. butter. hot sauce. honey. rice wine. soy sauce. hoisin sauce. salt. cilantro.

http://tastykitchen.com/recipes/main-courses/honey-sriracha-chicken-wings/

Shrimp and Caper Salad

2 pounds frozen cooked shrimp without tails, peeled and deveined. 3/4 cup chopped green onions. 1 1/2 cups chopped celery. 3 tablespoons drained capers. 1 cup black olives, sliced. 1/2 cup oil and vinegar salad dressing. 3/4 cup mayonnaise. 1 tablespoon celery seed. 1 dash lemon juice.

In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.

shrimp. green onions. celery. capers. black olives. oil - and - vinegar dressing. mayonnaise. celery seeds. lemon juice.

http://allrecipes.com/recipe/shrimp-and-caper-salad/

Chicken Sausage Stir Fry

3 chicken sausage. 1 garlic clove, crushed. 1 large onion, chopped. 1 large green pepper, chopped. 2 large carrots, julienned. 3 tablespoons soy sauce.

Use cooking spray on medium heat in a large skillet or wok. Break up and cook sausage until browned. Add onion, green pepper and carrots and fry until cooked. Add soy sauce and cook for 2 minutes.

chicken sausage. garlic clove. onion. green pepper. carrots. soy sauce.

http://www.food.com/recipe/chicken-sausage-stir-fry-275001

My Watermelon Slushy

4 cups watermelon, frozen. 1 cup lemon- lime-flavored seltzer water. 2 tablespoons Splenda sugar substitute. 12 lemon.

In a blender put the seltzer. Squeeze the juice from half a lemon on top of the seltzer. Add the splenda and then the watermelon. Blend until slushy. Depending on your blender, you may need a tad more seltzer.

watermelon. lime - flavored seltzer water. Splenda sugar substitute. lemons.

http://www.food.com/recipe/my-watermelon-slushy-175672

Easy Cheese Sauce

6 ounces process American cheese, sliced. 13 cup milk. 14 teaspoon onion salt. 1 drop red pepper sauce (optional).

Put milk, onion salt and pepper sauce into a medium saucepan. Tear cheese into small pieces and add to pan. Heat over medium-low to medium heat until cheese is melted and mixture is smooth.

process American cheese. milk. onion salt. red pepper sauce.

http://www.food.com/recipe/easy-cheese-sauce-158542

Peanut Butter Glazed Brownie Doughnuts

8 ounces, weight Bittersweet Or Unsweetened Chocolate, Roughly Chopped. 1 stick Unsalted Butter, At Room Temperature. 1 cup Sugar. 3/4 cups Dark Brown Sugar. 1- 1/4 cup All-purpose Flour. 13 cups Unsweetened Cocoa Powder. 1/2 teaspoons Baking Soda. 1/2 teaspoons Kosher Salt. 4 whole Eggs At Room Temperature. 1- 1/2 cup Powdered Sugar. 4 Tablespoons Smooth Peanut Butter. 1 teaspoon Real Vanilla Extract. 4 Tablespoons Whole Milk. Chocolate Sprinkles, Chopped Peanuts Or Toasted Coconut, For Garnish (optional).

For the brownies: Preheat your oven to 325 degrees F. Prep your pan with olive oil spray (wipe out any excess) or lightly grease with coconut oil. In a sauce pan, place the broken pieces of chocolate and butter. Melt over low heat, stirring often. Once melted, remove off of the heat and add the sugars, stir and set aside. Next sift the flour, cocoa powder, baking powder and salt into a large bowl and set aside. To the slightly warm chocolate/sugar mixture, add in 1 egg at a time, stirring after each additional egg. Then add spoonfuls of the flour/cocoa mixture and stir with a spatula until smooth. Pour batter into prepared doughnut pan and bake in preheated oven for 12-14 minutes or until a tester comes out with a trace amount of batter. It shouldnt be runny. Let cool for 10 minutes in the pan and then remove to a wire rack and prepare the glaze. For the glaze: In a medium-sized bowl, lightly whisk the powdered sugar to break up any clumps. Add in the peanut butter, vanilla and whole milk. Stir until silky smooth. Dunk the cooled doughnuts into the glaze and turn glaze-side-up back onto the wire rack. Top with chocolate sprinkles, chopped peanuts or toasted coconut if desired. Enjoy!

unsweetened chocolate. unsalted butter. sugar. dark brown sugar. all - purpose flour. unsweetened cocoa powder. baking soda. kosher salt. eggs. powdered sugar. smooth peanut butter. real vanilla extract. whole milk. chocolate sprinkles.

http://tastykitchen.com/recipes/desserts/peanut-butter-glazed-brownie-doughnuts/

Boiled Onions

2 lbs onions (white, yellow, or vidalia). 1 tablespoon margarine (I use Smart Balance Light) or 1 tablespoon butter. 1 tablespoon sugar (adjust according to your preference, if using Vidalia or other sweet onions, can cut the sugar in ha). salt and pepper.

Wash onions, trim ends and remove outer layer (keep whole). Cook in salted boiling water for 30- 50 minutes (depending on size of onions) until soft and onion layers start to 'come apart'. Drain water, and toss onions w/ margarine, sugar, salt and pepper. You can make this recipe a day or 2 in advance, store in fridge, and heat up in microwave just before serving.

onions. margarine. sugar. salt and pepper.

http://www.food.com/recipe/boiled-onions-339947

Quick Chocolate Mousse

1 (1.5 ounce) bar milk chocolate candy bar. 1 tablespoon milk. 1 1/2 cups plain fat-free Greek yogurt.

Put the chocolate bar into a microwave-safe bowl and add the milk. Microwave until the chocolate is soft and melted, about 30 seconds. Stir Greek yogurt into the chocolate mixture until smooth.

milk chocolate candy bars. milk. Greek yogurt.

http://allrecipes.com/recipe/quick-chocolate-mousse/

Spicy Korean Temple Noodles

2 tablespoons gochujang (Korean chile paste). 2 tablespoons Asian persimmon, plum or other fruit vinegar. 2 tablespoons sugar, preferably organic. 1 tablespoon black raspberry extract or other berry syrup. 1 teaspoon soy sauce, preferably Korean. 9 ounces thin udon. 1/4 English cucumber, peeled, quartered and sliced.

In a large bowl, mix together the gochujang, vinegar, sugar, berry extract and soy sauce. Bring to a boil 3 quarts of water in a large pot with plenty of space to spare. Add the noodles, and when the water returns to the boil, add a cup of cold water. Return to the boil and repeat, adding the cold water, twice more. By this time the noodles should be al dente. Drain them, rinse briefly with cold water and drain well. Add noodles to the bowl of seasoning. Toss together. Divide among 4 plates or bowls, top each with cucumber and serve.

gochujang. persimmons. sugar. raspberry extract. soy sauce. udon noodles. English cucumber.

http://cooking.nytimes.com/recipes/1017290

Orange - Rosemary Chicken

1 (12 ounce) container frozen orange juice concentrate, thawed. 13 cup dry white wine. 13 cup honey dijon mustard. 2 tablespoons finely-chopped fresh rosemary or 2 teaspoons dried rosemary. 4 teaspoons soy sauce. 2 teaspoons Tabasco sauce. 1 clove garlic, chopped. 1 cup hickory chips, soaked in water 30 minutes,drained. 2 chicken, each cut into 8 pieces (breasts halved if large).

Blend first 7 ingredients in processor. Set orange glaze aside. Prepare bbq (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer.

frozen orange juice concentrate. dry white wine. honey dijon mustard. dried rosemary. soy sauce. Tabasco sauce. garlic clove. hickory chips.

http://www.food.com/recipe/orange-rosemary-chicken-95582

Veal Chops with Rosemary Butter

1/4 cup (1/2 stick) unsalted butter, room temperature. 2 1/2 teaspoons minced fresh rosemary, divided. 1 teaspoon chopped fresh thyme, divided. Pinch of salt. 4 12-ounce veal rib chops, each about 1 inch thick. 4 tablespoons olive oil, divided. 1 4-inch-long fresh rosemary sprig. 1 garlic clove, flattened. 3 tablespoons dry white wine. 3 tablespoons low-salt chicken broth.

Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.) Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.) Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Saute until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops. Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

unsalted butter. fresh rosemary. fresh thyme. salt. rib veal chops. olive oil. rosemary sprig. garlic clove. dry white wine. low sodium chicken broth.

http://www.epicurious.com/recipes/food/views/veal-chops-with-rosemary-butter-109262

Our Spaghetti Sauce

3 lbs lean ground beef. 1 lb Italian sausage, medium hot. 3 medium onions, chopped. 5 garlic cloves, crushed. 2 stalks celery, chopped. 1 green pepper, chopped. 1 carrot, finely chopped. 1 teaspoon salt. 12 teaspoon pepper. 1 (10 ounce) can tomato soup. 1 (10 ounce) can consomme. 2 (6 ounce) cans tomato paste. 3 (28 ounce) cans tomatoes, cubed. 1 (48 ounce) can tomato juice. 2 (14 ounce) cans tomato sauce. 2 tablespoons parsley, chopped. 2 tablespoons basil, chopped. 1 teaspoon oregano. 2 teaspoons italian seasoning. 12 teaspoon cayenne. 12 teaspoon sage. 2 bay leaves.

Remove casing from sausage and mix with ground beef. In large saucepan, fry meat until brown. Add garlic, onions, green peppers, celery, carrot, salt and pepper and cook over Medium Low until vegetables are translucent. Pour in large roasting pan. Add remaining ingredients. Mix well. Bake, uncovered, 6 to 7 hours in a 300AF oven. Remove bay leaves and spoon off excess fat floating on sauce. Serve over pasta of choice with parmesan cheese. Cool surplus sauce, pour in containers, seal and freeze for later use. Makes 8 (4 cup/1L) containers approximately. Tips: If using dried herbs, reduce the amounts. A large roasting pan is ideal for making the sauce. Enjoy!

lean ground beef. Italian sausage. onions. garlic cloves. celery. green pepper. carrot. salt. pepper. tomato soup. consomme. tomato paste. tomatoes. tomato juice. tomato sauce. parsley. basil. oregano. italian seasoning. cayenne. sage. bay leaves.

http://www.food.com/recipe/our-spaghetti-sauce-254148

Curly Q Noodle Chicken Soup

1 lb boneless skinless chicken breast, cut into 1/2-inch pieces. 1 large onion, chopped. 4 celery ribs, sliced. 2 medium carrots, sliced. 4 garlic cloves, minced. 2 tablespoons butter. 2 tablespoons olive oil. 1 teaspoon dried basil. 12 teaspoon dried oregano. 18 teaspoon pepper. 3 (14 1/2 ounce) cans chicken broth, divided. 1 (14 1/2 ounce) can diced tomatoes, undrained. 6 ounces uncooked tri-color spiral pasta. 14 cup all-purpose flour.

In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended. Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes. Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

boneless skinless chicken breasts. onion. celery ribs. carrots. garlic cloves. butter. olive oil. dried basil. dried oregano. pepper. chicken broth. diced tomatoes. tri - color spiral pasta. all - purpose flour.

http://www.food.com/recipe/curly-q-noodle-chicken-soup-319099

Black Olive Spread

1 (10 ounce) can black olives. 3 tablespoons freshly grated Parmesan cheese. 1 clove garlic, chopped. 1 tablespoon extra virgin olive oil.

Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

black olives. parmesan cheese. garlic clove. extra virgin olive oil.

http://allrecipes.com/recipe/black-olive-spread/

Modenese Pork Chops

4 tablespoons butter. 4 (1 inch thick) pork chops. 1/2 cup dry white wine. 1 teaspoon salt. 1/8 teaspoon fresh ground black pepper. 1/2 teaspoon crushed dried rosemary. 2 cloves garlic, minced.

In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly. Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

butter. pork chop. dry white wine. salt. fresh ground black pepper. dried rosemary. garlic cloves.

http://allrecipes.com/recipe/modenese-pork-chops/

Lemon Whippersnaps

1 (18 ounce) box lemon supreme cake mix. 2 14 cups Cool Whip, thawed. 1 large egg. 1 cup confectioners' sugar.

Mix the dry cake mix, cool whip and egg to form a cookie dough. Drop by spoonfuls into powdered sugar and roll. Bake at 350 degrees for 10-15 minutes.

lemon supreme cake mix. Cool Whip. egg. confectioners' sugar.

http://www.food.com/recipe/lemon-whippersnaps-314298

Fresh Mozzarella & Tomato Salad With Balsamic Vinaigrette

8 ounces fresh mozzarella balls, sliced. 3 cups fresh baby greens. 3 tomatoes, sliced. 2 tablespoons fresh basil, chpped. 14 cup olive oil. 3 tablespoons balsamic vinegar. 12 teaspoon Dijon mustard. 14 teaspoon salt (or to taste). fresh ground pepper.

Mix Vinegar, mustard, salt and pepper together. Add oil and whisk until well blended. Spread greens on plate or in bowl. Cover with tomato slices. Arrange Cheese slices on top of tomatoes. Drizzle dressing over salad. Sprinkle with fresh basil.

fresh mozzarella balls. baby greens. tomatoes. fresh basil. olive oil. balsamic vinegar. Dijon mustard. salt. fresh ground pepper.

http://www.food.com/recipe/fresh-mozzarella-tomato-salad-with-balsamic-vinaigrette-363554

Madame Wu's Spicy Noodles

1 lb spaghetti-shaped noodles, dry. 18-14 cup sesame oil. 14 cup chili-garlic sauce. 12 cup soy sauce. 12 cup rice vinegar. 12 bunch green onion, sliced. 12 bunch fresh cilantro, chopped.

Cook pasta according to package directions. Drain and rinse with cold water. Place in large mixing bowl. Add remaining ingredients and toss. Refrigerate until ready to serve. Can be made several days ahead.

noodles. sesame oil. chili - garlic sauce. soy sauce. rice vinegar. green onions. fresh cilantro.

http://www.food.com/recipe/madame-wus-spicy-noodles-175832

Miso Chicken

4 boneless, skinless chicken breasts (about 4 oz each). 1 teaspoon canola oil. 2 tablespoons miso paste (preferably Kochujang). 1 1/2 teaspoons light sesame oil. 1 1/2 teaspoons chopped ginger. 1 1/2 teaspoons chopped garlic. 1/4 teaspoon red pepper flakes.

Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad .

boneless skinless chicken breasts. canola oil. miso. light sesame oil. ginger. garlic. red pepper flakes.

http://www.epicurious.com/recipes/food/views/miso-chicken-238345

Tuna Noodle Florentine

2 cups small shell pasta, cooked and drained. 1 (20 ounce) package frozen spinach, cooked and drained. 2 (6 ounce) cans canned tuna, drained. 2 teaspoons onions, grated. 1 cup cheddar cheese, grated and divided.

Combine noodles, spinach and remaining ingredients, reserving about 1/2 cup of the cheese to sprinkle on top. Cook in covered casserole in 350 oven until cheese is bubbly.

small shell pasta. frozen spinach. canned tuna. onions. cheddar cheese.

http://www.food.com/recipe/tuna-noodle-florentine-157314

Chilled Vegetable Pizza Appetizer

2 (8 ounce) cans refrigerated crescent dinner rolls. 1 (8 ounce) package cream cheese, softened. 0.5 (4 ounce) package dry ranch dressing mix. 23 cup mayonnaise. 12 teaspoon garlic powder. 12 teaspoon season salt. 12 teaspoon dill. 1 cup finely chopped onion. 1 cup finely chopped broccoli. 1 cup finely chopped cauliflower. 1 cup finely chopped carrot.

Place the unrolled crescent dough onto a pizza pan. Spread the dough out with your hands until it covers the pan. Bake about 10 minutes at 400 degrees F until lightly browned. While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt. Mix well. Remove the crust from the oven and let it cool. Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables. Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish. Donna's Tip:. " added my chopped onions to the filling but you can just sprinkle on top. Also a little hint, after I sprinkled my vegetables I covered the pizza with. saran wrap and before I placed. pizza in fridge to chill, I gently pressed down all the vegetables so they. would set and not tend to fall off when you cut pizza".

refrigerated crescent dinner rolls. cream cheese. dry ranch dressing mix. mayonnaise. garlic powder. season salt. dill. onions. broccoli. cauliflower. carrots.

http://www.food.com/recipe/chilled-vegetable-pizza-appetizer-198050

One-Pot Chicken & Penne Parmesan

1 tablespoon butter or 1 tablespoon margarine. 34 lb chicken breast (boneless & skinless, cubed). 1 (14 1/2 ounce) can chicken broth. 8 ounces uncooked penne pasta. 1 (16 ounce) package frozen broccoli carrots cauliflower mix. 14 teaspoon ground pepper. 1 (10 3/4 ounce) can condensed cream of chicken soup. 34 cup milk. 34 cup grated parmesan cheese, divided.

Melt the butter in 5-quart saucepan over medium heat, add the chicken, and cook until it is no longer pink. Add the broth and heat to boiling, then add the pasta, vegetables and pepper. Stir to cover the pasta. Allow to boil, then reduce the heat. Cover the pan and simmer for 13 minutes (or until the pasta is tender), stirring every other minute. While the pasta is cooking, mix together the cream of chicken soup, the milk, and 1/2 cup of the cheese in a medium bowl. When the pasta is cooked, stir the soup mixture into the pot. Heat just to a boil, then sprinkle with the remaining parmesan and serve.

butter. chicken breasts. chicken broth. penne pasta. frozen broccoli carrots cauliflower mix. ground pepper. condensed cream of chicken soup. milk. parmesan cheese.

http://www.food.com/recipe/one-pot-chicken-penne-parmesan-124665

P. F. Changs Sauce for Fried Green Beans Appetizer

1 cup japanese mayonnaise, we used Kewpie brand (regular mayo will do the trick). 2 12 tablespoons sirachi hot chili sauce. 6 green onions, whites only, coarsely chopped. 4 garlic cloves, coarsely chopped. 12 teaspoon prepared horseradish.

Place ingredients in blender or food processor and mix til smooth. FOR THE VEGGIES:. Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.

japanese mayonnaise. hot chili sauce. green onions. garlic cloves. prepared horseradish.

http://www.food.com/recipe/p-f-changs-sauce-for-fried-green-beans-appetizer-320204

Asiago Breaded Porkchops

4 whole Thin, Boneless Pork Chops. 2 Tablespoons Olive Oil. 1 cup Milk. 1/2 cups Seasoned Bread Crumbs. 1/2 cups Kellogg's Corn Flake Crumbs. 1 cup Chicken Stock. 1 cup Grated Asiago Cheese.

Preheat oven to 325F. Trim fat off of pork chops and tenderize with a fork. Heat skillet on medium-high heat and add 2 tablespoons olive oil. Pour milk into a bowl, and mix breadcrumbs and corn flakes in a separate bowl. Dip each chop in milk and let it soak for about a minute. Dip in the bread crumb mixture and coat thoroughly. Add to the skillet and let cook on each side for about 3 to 4 minutes, or until breading is golden brown. Take off heat and add 1 cup chicken stock to the skillet. Also add 1/4 cup asiago cheese on top of each chop. Cover and bake at 325F for about 45 minutes. Make sure the chops do not dry out. If the skillet becomes dry, add more chicken stock.

olive oil. milk. seasoned bread crumbs. corn flake crumbs. chicken stock. asiago cheese.

http://tastykitchen.com/recipes/main-courses/asiago-breaded-porkchops/

Crab Cakes With Roasted Pepper Remoulade Sauce

1 lb cooked crabmeat. 1 tablespoon capers. 1 egg, beaten. 1 -1 12 cup soft breadcrumbs. 1 cup mayonnaise. 1 teaspoon seafood seasoning. 12 cup finely chopped onion. 12 cup finely chopped celery. 12 cup finely chopped sweet red pepper. 1 (7 1/2 ounce) jar remoulade sauce (such as Crosse & Blackwell Remoulade Sauce). 7 ounces roasted red peppers, drained and chopped. 2 tablespoons olive oil.

In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour. Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving. In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.

crabmeat. capers. egg. soft breadcrumbs. mayonnaise. seafood seasoning. onions. celery. sweet red peppers. remoulade sauce. roasted red peppers. olive oil.

http://www.food.com/recipe/crab-cakes-with-roasted-pepper-remoulade-sauce-330226

Penne With Black Kale, Sausage, and Roasted Peppers

1 tbsp. olive oil. 3/4 lb. hot Italian sausage. 1 lb. penne pasta. 1 lb. black kale. 12 oz. jarred roasted red peppers. 2 clove garlic. 1/2 c. Parmesan cheese.

Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large, deep skillet over medium heat; add sausage. Cook until browned and halfway cooked through, about 7 minutes. At this point, add pasta to boiling water, stir a few times, and cook according to package directions. Add kale to sausage; cover skillet and cook 2 minutes, tossing once or twice, or until kale is wilted. Stir in peppers and garlic; cook 7 minutes longer, or until sausage is cooked. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to pot; add sausage mixture and reserved cooking water, and toss. Divide among 6 plates and sprinkle each with Parmesan cheese. Serve immediately.

olive oil. hot Italian sausage. penne pasta. black kale. roasted red peppers. garlic cloves. parmesan cheese.

http://www.delish.com/recipefinder/penne-kale-sausage-peppers-recipe

Hot Fudge Pudding Cake II

1 14 cups granulated sugar, divided. 1 cup all-purpose flour. 7 tablespoons cocoa, divided. 2 teaspoons baking powder. 14 teaspoon salt. 12 cup milk. 13 cup butter or 13 cup margarine, melted. 1 12 teaspoons vanilla extract. 12 cup light brown sugar, packed. 1 14 cups water, hot. whipped topping.

Heat oven to 350'F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.

granulated sugar. all - purpose flour. cocoa. baking powder. salt. milk. butter. vanilla extract. light brown sugar. water. whipped topping.

http://www.food.com/recipe/hot-fudge-pudding-cake-ii-4332

Scallop Ceviche

2 lbs bay scallops, halved if large. 34 cup fresh lemon juice. 34 cup fresh lime juice. 12 cup red onion, slivered. 12 cup yellow bell pepper, slivered. 1 cup pimento stuffed olive, halved (or sliced if large). 2 tablespoons olive oil. 1 tablespoon fresh cilantro, chopped. 3 slices lime peel (about 2x1/4-inch). 1 teaspoon salt. 3 dashes hot red pepper sauce.

Combine all ingredients in 8-inch square baking dish. Cover with plastic wrap and refrigerate at least 8 hours. Just before serving, remove zest and transfer to serving dish. Serve chilled.

bay scallops. fresh lemon juice. fresh lime juice. red onions. yellow bell peppers. pimento stuffed olives. olive oil. fresh cilantro. lime peel. salt. hot red pepper sauce.

http://www.food.com/recipe/scallop-ceviche-295753

Marco Canora's Braised Red Cabbage

2 tablespoons butter. 1 small red onion, peeled and thinly sliced. 1 medium red cabbage, quartered, spines removed and thinly sliced. 12 cup dark brown sugar. 2 tablespoons caraway seeds. 2 tablespoons yellow mustard seeds. 12 cup cider vinegar. 34 cup dry red wine. 1 large tart apple, such as Granny Smith, peeled and coarsely grated. salt & freshly ground black pepper.

1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes. 2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.

butter. red onion. red cabbage. dark brown sugar. caraway seeds. yellow mustard seeds. cider vinegar. dry red wine. tart apple. salt & freshly ground black pepper.

http://www.food.com/recipe/marco-canoras-braised-red-cabbage-361339

Ham and Egg Salad

4 hard-boiled eggs, chopped. 12 cup mayonnaise. 12 cup chopped ham. 2 tablespoons sliced green onions. 2 teaspoons Dijon mustard. salt and pepper.

Combine all ingredients. Cover and chill.

hard - boiled eggs. mayonnaise. ham. green onions. Dijon mustard. salt and pepper.

http://www.food.com/recipe/ham-and-egg-salad-61895

Simple Peanut Butter and Tomato Sandwich

peanut butter. 2 slices whole wheat bread. 1/4 teaspoon white sugar, or to taste. 1 tablespoon low-fat creamy salad dressing (such as Miracle Whip Light). 1 tomato, thickly sliced. salt and ground black pepper to taste.

Spread peanut butter on one slice of bread; sprinkle with white sugar. Spread creamy salad dressing on the other slice of bread; top with tomato slices. Sprinkle tomatoes with salt and pepper. Place the 2 sides together and enjoy!

peanut butter. whole wheat bread. white sugar. salad dressing. tomatoes. salt & fresh ground pepper.

http://allrecipes.com/recipe/simple-peanut-butter-and-tomato-sandwich/

Garlic and Dill Salmon

2 (1.5 pound) salmon fillets. 1 head garlic, peeled. 1 ounce fresh dill, chopped. 1/2 cup olive oil. 1 teaspoon salt and pepper to taste.

In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine. Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours. Preheat an oven to 375 degrees F (190 degrees C). Bake in preheated oven for 15 minutes. Do not overcook.

salmon fillets. garlic. fresh dill. olive oil. salt and pepper.

http://allrecipes.com/recipe/garlic-and-dill-salmon/

Pineapple Marinade

1 cup pineapple juice. 13 cup packed brown sugar. 13 cup light soy sauce. 1 -2 minced garlic clove. 2 lbs chicken breasts, strips or 2 lbs pork tenderloin.

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce. Remove from heat just before the mixture comes to a boil. 2. Place meat in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes but may marinated overnight. 3. Preheat grill for medium heat. Thread meat lengthwise onto wooden skewers. 4. Lightly oil the grill grate. Grill chicken or pork 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely. Note: time is 20 minute active work time for cooking and preparing marinade, 30 minute for mininum marinating time.

pineapple juice. brown sugar. light soy sauce. minced garlic cloves. chicken breasts.

http://www.food.com/recipe/pineapple-marinade-189052

Potato & Smoked Sausage Hash

2 Tablespoons Canola Oil, Divided. 4 whole Medium Potatoes, Par-baked*, Peeled, And Cubed. 1/2 teaspoons Seasoning Salt. 1/2 teaspoons Pepper. 13 ounces, weight Smoked Sausage, Sliced Into 1-inch Pieces. 1 whole Green Bell Pepper, Seeded And Chopped Into 1 Inch Pieces. 1 whole Red Bell Pepper, Seeded And Chopped Into 1-inch Pieces. 1 whole Small Red Onion, Chopped Into 1-inch Pieces.

Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Add the potatoes, season with seasoning salt and pepper, and allow them to get a brown crust on one side before stirring. Continue to brown the potatoes until they have a brown crust on at least two sides. When the potatoes are browned and crisp, push them to one side of the pan and add the smoked sausage, getting a nice browning on the sausage as well. Meanwhile, heat remaining oil in another skillet over medium-high heat. Add the peppers and red onion, stirring often. Cook until the vegetables are tender and begin to brown. Add the cooked peppers and onions to the cast iron skillet with the potatoes and sausage and toss to combine. Taste for seasoning and add more salt and pepper if needed. Serve promptly, preferably with ketchup and/or hot sauce on the side. Note: I par-bake my potatoes in the microwave for 5-7 minutes, then peel and chop. You want them to be soft on the outside, but still slightly underdone in the middle. If they are fully baked, they will turn to mush in the pan. You want them to keep their shape but be soft on the exterior so that you can get that nice brown crust on them in the skillet.

canola oil. potatoes. seasoning salt. pepper. smoked sausage. green bell pepper. red bell pepper. red onion.

http://tastykitchen.com/recipes/breakfastbrunch/potato-smoked-sausage-hash/

Yellow Squash Saute

1 teaspoon olive oil. 12 lb yellow squash, sliced into 1/4 inch slices. 12 cup diced onion. 1 green pepper, diced. 1 tablespoon garlic powder. 1 teaspoon oregano. 1 teaspoon dried basil. salt and pepper.

Coat frying pan or sauce pan with olive oil and heat to a medium-high heat. Add in onions, squash, and green pepper and saute until everything everything is lightly browned but still has some crispyness to it. About 8 minutes for me. Add in seasonings and stir well. Let cook for an additional minute and serve.

olive oil. yellow squash. diced onions. green pepper. garlic powder. oregano. dried basil. salt and pepper.

http://www.food.com/recipe/yellow-squash-saute-99815

The British Bulldog! Traditional Layered Beef Steak Suet Pudding

12 ounces self-rising flour. 6 ounces grated beef suet or 6 ounces vegetable suet. 12 teaspoon salt. cold water, to mix. 1 12 lbs braising steak, trimmed of fat. 2 tablespoons flour. 1 tablespoon tomato puree. 1 large onion, peeled and chopped. 12 teaspoon dried herbs or 1 tablespoon chopped fresh mixed herbs. 1 pint beef stock. salt. pepper.

(Cook the meat 2 hours prior to steaming the assembled pudding. ). Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool. Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough. Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger! In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil. Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy. ). Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.

self - rising flour. vegetable suet. salt. cold water. steak. flour. tomato puree. onion. dried herbs. beef stock. salt. pepper.

http://www.food.com/recipe/the-british-bulldog-traditional-layered-beef-steak-suet-pudding-300631

Hootenanny Pancakes

12 cup butter or 12 cup margarine. 6 eggs. 1 cup milk. 14 teaspoon salt. 1 cup flour.

Preheat oven to 425 degree F. Put entire stick butter into a 9 x 13 inch pan. Put pan with butter into the oven until butter is melted. Beat the eggs, milk, and salt until frothy. Add flour. Beat until mixed. Pour over melted butter. Bake for 25 to 30 minutes. Serve with syrup or jelly.

butter. eggs. milk. salt. flour.

http://www.food.com/recipe/hootenanny-pancakes-157638

Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast. 4 ounces diced pancetta. 2 pounds grape tomatoes. Salt. Freshly ground black pepper. 6 large garlic cloves, finely chopped. 2/3 cup pitted kalamata olives, quartered lengthwise (3 ounces). 1 1/2 cups water, divided. 1 1/4 cups panko (Japanese bread crumbs). 5 tablespoons extra-virgin olive oil, divided. 5 tablespoons Dijon mustard. 2 tablespoons finely chopped fresh rosemary. 1/4 cup finely chopped flat-leaf parsley. Special equpment: Kitchen string; large (18- by 13-inch) rimmed baking sheet; large heavy roasting pan; instant-read thermometer.

Heat oven to 500F with rack in middle. Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string. Cook pancetta in a large rimmed baking sheet in oven, stirring once, until fat is rendered and pancetta is crisp, 4 to 8 minutes. Transfer pancetta with a slotted spoon to a bowl. Add tomatoes and 1/4 teaspoon each salt and pepper to fat in rimmed baking sheet and stir, then roast in oven 15 minutes. Stir in garlic and olives and roast until tomatoes are falling apart and browned in patches, 2 to 4 minutes. Remove sheet from oven, then add pancetta and 1/2 cup water, scraping up brown bits. Lower oven temperature to 350F. Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper in a bowl. Stir together mustard and rosemary in a small bowl. Pat tenderloin dry and sprinkle all over with 1 1/4 teaspoons each salt and pepper, rubbing into meat. Set roasting pan over 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes. Spread top and upper part of sides with mustard mixture, then sprinkle evenly with bread crumbs. Pat lightly to adhere. Roast tenderloin until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120F, 30 to 40 minutes. Transfer beef to a cutting board and let stand 15 minutes (internal temperature will rise to about 130F for medium-rare). Set roasting pan over 2 burners and add remaining 1 cup water. Bring to a boil, scraping up brown bits, then stir in tomato mixture and parsley. Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with tomato mixture.

roast. pancetta. grape tomatoes. salt. fresh ground black pepper. garlic cloves. kalamata olives. water. panko breadcrumbs. olive oil. Dijon mustard. fresh rosemary. flat leaf parsley. string.

http://www.epicurious.com/recipes/food/views/rosemary-crumb-beef-tenderloin-with-pancetta-roasted-tomatoes-387491

Creamy Baked Chicken Breasts

4 -6 boneless chicken breasts. 4 -6 slices swiss cheese. 1 (10 1/2 ounce) can cream of mushroom soup. 1 cup herb seasoned stuffing mix. 14 cup butter, melted.

Put chicken in a greased 9x13-inch baking dish. Top with cheese slices, soup and sprinkle with stuffing mix. Drizzle butter over. Bake covered at 350F for 45 minutes.

boneless chicken breasts. swiss cheese. cream of mushroom soup. herb seasoned stuffing mix. butter.

http://www.food.com/recipe/creamy-baked-chicken-breasts-87602

Pumpkin Spice Trifle

1 box (18.25 Oz.) Spice Cake Mix. 1 can (small Can, 15 Oz.) Libby's Pumpkin. 1/4 cups Milk. 1/4 cups Vegetable Oil. 2 whole Eggs. 2 boxes (one Large 5.9 Oz. Box And One Small 3.5 Oz. Box) Cream Cheese Cook And Serve Pudding, NOT Instant. 16 ounces, weight (Large Tub) Cool Whip. 1/2 bags (16 Oz. Bag) Ginger Snaps (about 30 Cookies).

1. Mix together the cake mix, pumpkin, milk, oil, and eggs. Bake in a 9x13 pan in a preheated 350-degree oven for about 30 minutes, or until an inserted toothpick comes out clean. Allow cake to cool. 2. Prepare pudding according to package directions. Let cool. 3. Cut the cake into cubes. Layer half the cake cubes, half of the pudding, and half of the Cool Whip. Repeat. 4. Top with ginger snap cookies and crushed cookie pieces. Refrigerate and serve cold. Note: you can also use vanilla pudding. If you do, once it is cooked, stir in 1/2 cup brown sugar and 1 teaspoon pumpkin spice to jazz it up.

spice cake mix. Libby's canned pumpkin. milk. vegetable oil. eggs. pudding. Cool Whip. ginger snaps.

http://tastykitchen.com/recipes/desserts/pumpkin-spice-trifle/

Moroccan Spice Mix

1 grated orange, zest of (1 tablespoon). 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons ground ginger. 1 teaspoon hot chili powder. 1 teaspoon fresh coarse ground black pepper. 12 teaspoon turmeric. 12 teaspoon ground cinnamon. 12 teaspoon salt, preferably kosher. 12 teaspoon sugar. 14 teaspoon ground cloves.

Mix ingredients together thoroughly. Store in an airtight container for up to one (1) year.

orange. ground cumin. ground coriander. ground ginger. hot chili powder. fresh coarse ground black pepper. turmeric. ground cinnamon. salt. sugar. ground cloves.

http://www.food.com/recipe/moroccan-spice-mix-422399

Mini Baked Donuts

1- 1/2 cup All-purpose Flour. 2 teaspoons Baking Powder. 1/2 teaspoons Salt. 1/2 sticks Unsalted Butter, Room Temperature. 1/4 cups Granulated Sugar. 1/4 cups Brown Sugar. 1 whole Large Egg. 1 teaspoon Vanilla Extract. 1/2 cups Milk. 4 ounces, weight Chocolate. 13 cups Unsalted Butter, Cut Into Cubes. 2 teaspoons Corn Syrup. 1/4 cups Milk. 1 teaspoon Clear Vanilla Extract. 2 cups Powdered Sugar. 1 drop Food Coloring Paste Of Your Choice. 1 Tablespoon Sprinkles Of Your Choice.

Preheat oven to 375 F. Grease two 12-count mini muffin pans. In a bowl, mix together flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add the egg and continue mixing until incorporated. Add vanilla and mix until combined. Working in batches, add the flour mixture to the butter mixture, alternating with milk. Continue until all of the flour and milk have been added. Transfer the batter to a piping bag attached to a round tip, and pipe the batter in the donut pan only filling each space halfway full. Put pans into the heated oven. Bake until risen and browned, about 8 to 10 minutes. Let donuts cool on a wire rack before glazing. To prepare the chocolate glaze, place all ingredients in a medium heatproof bowl over a pot of simmering water. Stir the mixture with a wooden spoon until melted and smooth, about 5 minutes. To prepare the vanilla glaze, whisk all ingredients (except coloring) slowly until slightly thickened. Add one drop of coloring paste if desired. Dunk each donut into the glaze and place it on a wire rack. Add sprinkles to the top of donuts right away, if desired. Let glaze set for 5 minutes.

all - purpose flour. baking powder. salt. unsalted butter. granulated sugar. brown sugar. egg. vanilla extract. milk. chocolate. unsalted butter. corn syrup. milk. vanilla extract. powdered sugar. food coloring paste. candy sprinkles.

http://tastykitchen.com/recipes/breakfastbrunch/mini-baked-donuts/

Chicken Stir-Fry with Peanut Sauce

3 whole Garlic Cloves, Finely Chopped. 1 piece 1" Ginger, Finely Chopped. 1 whole Medium Red Pepper, Julienned. 1 whole Broccoli Stem, Peeled And Julienned. 1 head Broccoli Florets. 1 whole Handful Snow Peas. 1 pound Boneless Skinless Chicken Breast, Cut In 1/2" Wide And 3" Long Pieces. 1 teaspoon Soy Sauce, Or More As Desired. Vegetable Oil. 1 cup Jasmine Rice, Cooked According To Package Instructions. Optional Garnishes: Green Onions, Cilantro, Crushed Peanuts, Red Pepper Flakes. 1/2 cups Smooth Peanut Butter. 1 Tablespoon Soy Sauce. 1/2 teaspoons Red Pepper Flake. 1 whole Lime, Juiced. 1 Tablespoon Light Brown Sugar. 5 Tablespoons Hot Water.

Cook the rice according to directions on the bag and keep warm until needed. In a small food processor, combine all ingredients needed for the peanut sauce except the water. Blend on low until smooth, then add hot water as needed for desired consistency. We have found using 5 tablespoons of water works well. Coat the bottom of a wok with vegetable oil and bring to high heat. Add garlic and ginger, and stir for about 30 seconds. Next, add the red peppers, broccoli stem, broccoli florets, and snow peas. Toss to coat the vegetables with oil. Cook for about 2 minutes and add oil as needed to continue cooking process. Add chicken to the wok and toss with a bit more soy sauce (about 1 teaspoon). Cook for about 6 minutes or until chicken is cooked through. Turn off heat and let stir-fry rest for 5 minutes. Serve stir-fry atop warm rice and ladle the straight-from-heaven peanut sauce on it. Be generous. Add green onions, cilantro, crushed peanuts, and more red pepper flakes as desired.

garlic cloves. ginger. red pepper. broccoli stem. broccoli florets. snow peas. boneless skinless chicken breasts. vegetable oil. jasmine rice. green onions. smooth peanut butter. soy sauce. red pepper flakes. lime. light brown sugar. hot water.

http://tastykitchen.com/recipes/main-courses/chicken-stir-fry-with-peanut-sauce/

Ww 7 Point Chicken Noodle Casserole

12 lb yolk-free egg noodles. 3 tablespoons all-purpose flour. 1 cup reduced-sodium chicken broth. 2 teaspoons grapeseed oil. 1 diced onion. 2 cups nonfat milk. 12 tablespoon Dijon mustard. 1 tablespoon fresh tarragon. 1 (10 ounce) package frozen peas. 2 cups chopped chicken. 12 cup reduced-fat cheddar cheese.

Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray. cook the noodles per package directions drain and set aside. meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon. Mix the peas and chicken in with sauce. pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese. Bake Until bubbling and golden brown abour 40 minute. Let stand for 5 min then serve.

yolk - free egg noodles. all - purpose flour. reduced - sodium chicken broth. grapeseed oil. diced onion. nonfat milk. Dijon mustard. fresh tarragon. frozen peas. chicken. reduced - fat cheddar cheese.

http://www.food.com/recipe/ww-7-point-chicken-noodle-casserole-298193

Turkey Porcupine Meatballs

1 lb lean ground turkey. 12 cup Minute Rice. 12 cup water. 12 onion, minced. 1 teaspoon salt. 1 teaspoon pepper. 1 teaspoon garlic powder. 1 teaspoon celery salt. 1 (15 ounce) can tomato sauce (large can). 1 (8 ounce) can tomato sauce (small can). 1 tablespoon Worcestershire sauce. 1 cup water.

Preheat oven to 375. In a large bowl, mix the ground turkey, rice, 1/2 cup water, onion, garlic powder, pepper and salts. Form into golf ball size meatballs and place in a 2 quart casserole dish. In a bowl, mix the tomatoes sauce, worchesterchire and 1 cup water. Pour over the meatballs. Cover and bake for 1 hour.

lean ground turkey. Minute Rice. water. onions. salt. pepper. garlic powder. celery salt. tomato sauce. tomato sauce. Worcestershire sauce. water.

http://www.food.com/recipe/turkey-porcupine-meatballs-423192

Cornmeal Mush

3 12 cups water, divided. 1 teaspoon salt. 1 14 cups yellow cornmeal.

Combine 2 1/2 cup water and salt in small saucepan; bring to a boil. Mix cornmeal with remaining water in a small bowl. Add cornmeal mixture slowly to boiling water, stirring constantly. Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.

water. salt. yellow cornmeal.

http://www.food.com/recipe/cornmeal-mush-210486

Open-Face Portabella Sandwiches

1 medium tomatoes, chopped, about 2/3 cup. 2 teaspoons snipped fresh basil. 18 teaspoon salt. 2 medium fresh portabella mushrooms, each about 4 inches in diameter. 1 teaspoon balsamic vinegar or 1 teaspoon red wine vinegar. 12 teaspoon olive oil. 12 loaf focaccia bread, quartered or 12 Italian bread, such as boboli brand. finely shredded parmesan cheese (optional).

Preheat broiler. Combine tomato, basil and salt in a small bowl,set aside. Clean mushrooms, cut off stems even with caps. Discard stems. Combine vinegar and oil, gently brush mixture over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once. Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or till bread is heated through. To serve, top toasted bread with mushrooms slices and tomato mixture. If desired, top with cheese.

tomatoes. fresh basil. salt. fresh portabella mushrooms. balsamic vinegar. olive oil. focaccia bread. parmesan cheese.

http://www.food.com/recipe/open-face-portabella-sandwiches-20203

Coffee Shop Style Easy Cake Mix Biscotti

1 (18 ounce) box cake mix, your choice of flavor avoid those with pudding in the mix. 1 cup all-purpose flour. 4 large eggs, room temperature. 12 cup margarine, melted. 2 teaspoons vanilla extract, substitute with whatever suits the cake mix flavour. 34 cup nuts or 34 cup chocolate piece.

Preheat the oven to 350F degrees. Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour. Make a well in the centre and add the eggs, margarine and vanilla extract. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough! On a lightly floured board, divide dough into two halves. Roll each half into a log about 1" in diameter. Roll each log gently to the edge of the board and then continue rolling it onto a lightly sprayed 11 x 15 baking sheet. Flatten the top of each cookie log until it is about 3" wide. Bake for 20 minutes. Remove baking sheet from the oven and let stand for 10 minutes. Reduce oven temperature to 325 and do not turn off. Gently slide one cookie log onto the board that you rolled out the dough on. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes. Remove cookies to cooling rack to cool completely. Store cooled cookies in an airtight container or freeze. Variations include:. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

cake mix. all - purpose flour. eggs. margarine. vanilla extract. nuts.

http://www.food.com/recipe/coffee-shop-style-easy-cake-mix-biscotti-219623

BBq Steak Sandwiches With a Rainbow of Peppers

1 12 lbs round steaks, cut into 2 inch cubes. 34 cup ketchup. 14 cup barbecue sauce. 1 green pepper, quartered, seeded, and diced. 1 tablespoon oregano. 1 teaspoon celery seed, toasted. 14 cup Pepsi, regular. 1 red pepper, quartered, seeded, and diced. 4 (6 inch) French baguettes, split, and toasted. 4 tablespoons honey mustard. 2 tablespoons apple juice. 14 teaspoon black pepper. 12 teaspoon red pepper flakes. 6 tablespoons olive oil, divided.

In a small bowl, whisk together the honey mustard, apple juice, and then add 3 tablespoons olive oil. Add pepper, red pepper flakes, and dried oregano. In a large skillet, heat the remaining olive oil over medium/high heat. Add the steak cubes to the skillet, and cook turning only once, leaving hardly any pink (about 2 minutes), and transfer to a plate. Leave in skillet, and stir in ketchup, barbecue sauce, and pepsi. Saute green and red peppers for 2-3 minutes or until crisp tender. Toast celery seeds for 1-2 minutes. Serve on banquettes.

round steaks. ketchup. barbecue sauce. green pepper. oregano. celery seeds. Pepsi. red pepper. French baguettes. honey mustard. apple juice. black pepper. red pepper flakes. olive oil.

http://www.food.com/recipe/bbq-steak-sandwiches-with-a-rainbow-of-peppers-495334

Black Forest Pumpernickel (Abm)

1 18 cups water. 13 cup molasses. 1 12 tablespoons canola oil. 1 12 cups bread flour. 1 cup rye flour. 1 cup whole wheat flour. 3 tablespoons baking cocoa. 1 12 teaspoons salt. 1 teaspoon instant espresso powder (optional). 1 tablespoon caraway seed. 2 teaspoons dry yeast.

Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Sweet bread cycle and light crust; start machine.

water. molasses. canola oil. bread flour. rye flour. whole wheat flour. baking cocoa. salt. instant espresso powder. caraway seeds. dry yeast.

http://www.food.com/recipe/black-forest-pumpernickel-abm-113204

Chestnut-Apple Soup With Calvados Cream

10 pitted prunes. 1/4 cup Calvados or Cognac, more for drizzling. 6 tablespoons unsalted butter. 3 tablespoons sugar. 1 1/4 teaspoons kosher salt. 3/4 teaspoon freshly ground black pepper. 1/4 teaspoon freshly ground nutmeg. 2 14-ounce jars whole roasted chestnuts. 2 celery stalks, diced. 2 medium carrots, peeled and diced. 2 shallots, finely chopped. 1 medium leek, white and light green parts only, thinly sliced. 2 medium, sweet apples (such as Gala), peeled, cored and cut into inch cubes. 5 cups chicken stock. 3 sprigs fresh thyme. 3 sprigs fresh parsley. 1 cup heavy cream.

Place prunes in a small bowl and add boiling water to cover. Let stand 5 minutes; drain. Return prunes to bowl and stir in 2 tablespoons Calvados. Cover with plastic wrap and reserve until ready to use. In a large skillet, melt 4 tablespoons butter over medium-high heat. Stir in sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg. Add chestnuts and cook, stirring occasionally to coat chestnuts with butter mixture, until chestnuts are golden and caramelized, 3 to 4 minutes. Stir in remaining 2 tablespoons Calvados and cook, scraping up any browned bits from bottom of skillet, until liquid is mostly evaporated. Remove chestnuts from heat. In a large pot, melt remaining 2 tablespoons butter over medium-high heat. Stir in the celery, carrots, shallots and leek; cook, stirring, until softened, about 5 minutes. Stir in chestnuts, apples, stock and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Tie thyme and parsley together with kitchen twine and add to pot. Bring mixture to boil; reduce heat to medium-low and simmer, uncovered, until vegetables are very tender, 25 to 30 minutes. Remove herbs and discard. Puree soup in batches in a food processor or blender (or use an immersion blender). Return soup to pot. Stir in 1/2 cup heavy cream. Keep soup warm over low heat. With an electric mixer, beat remaining 1/2 cup cream with remaining 1/8 teaspoon nutmeg until cream forms soft peaks. To serve, place a prune in each bowl. Fill each bowl with a ladleful of soup. Top with a dollop of whipped cream and drizzle with Calvados.

pitted prunes. calvados. unsalted butter. sugar. kosher salt. fresh ground black pepper. nutmeg. roasted chestnuts. celery ribs. carrots. shallots. leek. sweet apples. chicken stock. fresh thyme. fresh parsley. heavy cream.

http://cooking.nytimes.com/recipes/1012955

How to Boil Water

water. salt (optional).

Open your cupboard or wherever it is you store your cookware. Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math. Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven someone else will eventually discover them there and wash them. ). Turn the cold-water knob to the "on" position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged if it's a hot day or someone has previously used the "hot" water knob, the warmer water will eventually be replaced by truly cold water. Fill stockpot to within a couple inches of the rim. Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance. ). Find knob on stove that corresponds to the "burner" you have placed your pot on. In addition to words like "Right Front" or "Left Rear," there are usually little pictures near the knobs to indicate position. Turn knob to "High" and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary. Note: DO NOT WATCH THE POT; it will never boil in the event that you do. Boiled water may be used for any number of applications. Serve hot but do not drink. Alternate methods:. Depending on water application, you may want to salt the water. Do this after the water has come to a boil. Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.

water. salt.

http://www.food.com/recipe/how-to-boil-water-445229

Tortellini and Greens Bake

16 ounces, weight Package Frozen Tortellini. 2 cups Spaghetti Sauce. 2 cups Cooked Or Leftover Greens, Well Drained. 2- 1/2 cups Mozzarella Cheese, Shredded. 1- 1/2 cup Ricotta Cheese. 1/4 teaspoons Ground Nutmeg.

Cook tortellini per package directions and drain well. Preheat oven to 350 F. Spread 1 cup of the spaghetti sauce in a 9x9 (I used a 7.5 x 9.5) or similar sized dish. Evenly spread the 2 cups of cooked greens on top of the sauce. Cover the greens with the tortellini. After reserving 1/2 cup of the shredded mozzarella mix the remaining ingredients (2 cups mozzarella, ricotta and nutmeg) in a bowl. Spoon the cheese mixture evenly over the tortellini. Spread the remaining 1 cup of spaghetti sauce over the cheese. Top with the remaining mozzarella. Cover with foil and bake at 350 F for 45 minutes. Uncover and bake for 5-8 more minutes.

tortellini. spaghetti sauce. greens. mozzarella cheese. ricotta cheese. ground nutmeg.

http://tastykitchen.com/recipes/main-courses/tortellini-and-greens-bake/

Popeyes Biscuits

2 cups pioneer biscuit mix. 8 ounces sour cream. 12 cup club soda.

Cut sour cream into biscuit mix. Add club soda and mix. Turn out dough on floured surface. Roll dough with rolling pin til about one inch thick. Cut dough with biscuit cutter and place in buttered iron skillet. Place a pat of butter on each biscuit and bake at 450 for 10 minutes or until browned to your liking.

biscuit mix. sour cream. club soda.

http://www.food.com/recipe/popeyes-biscuits-281384

Lady Bird Johnson's Spoon Bread

3 cups milk. 3 eggs. 1 cup cornmeal. to taste butter (the size of a walnut). 3 teaspoons baking powder. 1 teaspoon salt.

Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush. Remove from heat and add balance of milk and well-beaten eggs. Stir in salt, baking powder and melted butter . Bake in 2 quart greased casserole for 30 minutes at 350 degrees.

milk. eggs. cornmeal. butter. baking powder. salt.

http://www.food.com/recipe/lady-bird-johnsons-spoon-bread-3301

Twice-Fried Chicken - Malaysia

4 small shallots, quartered. 2 teaspoons pure chile powder. 1 teaspoon anchovy paste. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1 teaspoon ground fennel. 2 garlic cloves. 1 teaspoon ground turmeric. 1 teaspoon fresh ground black pepper. 1 teaspoon salt. 1 teaspoon sugar. 12 teaspoon ground cloves. 14 teaspoon ground cinnamon. 3 cups vegetable oil, for frying. 4 lbs chicken, cut into 12 pieces (each breast cut into thirds).

Make the spice paste. In a mini food processor, combine all of the ingredients and process to a dry paste. Prepare the chicken. In a large deep skillet, heat the vegetable oil to 365F Rub the spice paste all over the chicken pieces, massaging it inches When the oil is ready, carefully add the chicken and fry over moderately high heat until partially cooked, about 8 minutes for breast pieces and 15 minutes for thighs, drumsticks and wings. Using a slotted spoon, transfer the chicken to a rack to cool for 10 minutes. Reheat the vegetable oil to 365F Add the chicken and fry until browned and cooked through, about 3 minutes for breast pieces and 5 to 6 minutes for the wings and dark meat. Drain the chicken on paper towels and serve. NOTE: the chicken can be rubbed with the spice paste and refrigerated for 2 hours before frying.

shallots. pure chile powder. anchovy paste. ground coriander. ground cumin. ground fennel. garlic cloves. ground turmeric. fresh ground black pepper. salt. sugar. ground cloves. ground cinnamon. vegetable oil. chicken.

http://www.food.com/recipe/twice-fried-chicken-malaysia-246161

Melon Mint White Sangria

1- 1/2 cup Cubed Watermelon. 1- 1/2 cup Diced Honeydew Melon. 1- 1/2 cup Diced Cantaloupe. 2 cups Ice. 10 whole Mint Leaves. 1/4 whole Lime Juice. 2 bottles (750ml Bottle) Spumante Or Other Sparkling White Wine.

Pour all of the diced melons in a large glass pitcher. Top with ice. Gently muddle mint leaves with the lemon juice. Add to pitcher. Pour wine last into the glass and stir with a wooden spoon.

watermelon. honeydew melon. cantaloupe. ice. mint leaves. lime juice. spumante.

http://tastykitchen.com/recipes/drinks/melon-mint-white-sangria/

Red, White, and Bull

1 (750 milliliter) bottle champagne, chilled. 1 (8.3 ounce) can citrus flavored energy drink (e.g. Red BullTM).

Pour the champagne and energy drink into a large pitcher. Stir to mix, pour into glasses, and serve.

champagne. energy drink.

http://allrecipes.com/recipe/red-white-and-bull/

Double Chocolate Cupcakes

1 cup Cake Flour. 1/2 cups Cocoa Powder. 1 teaspoon Baking Powder. 1/4 teaspoons Baking Soda. 1/4 teaspoons Salt. 2 Large Eggs. 3/4 cups Light Brown Sugar. 2 teaspoons Vanilla Extract. 6 Tablespoons Vegetable Oil. 1/2 cups Sour Cream. 3/4 cups Chocolate Chips. 1 cup Unsalted Butter, Softened. 4 cups Icing Sugar. 1/2 cups Cocoa Powder. 4 Tablespoons Milk. 1 teaspoon Vanilla Extract.

Preheat the oven to 180 degrees C (350 degrees F or Gas 4). Line a 12-cup muffin tin with cupcake cases, and set aside. Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Whisk eggs. Add sugar and whisk until combined. Add vanilla extract and vegetable oil, whisk until combined. Mix in dry ingredients, then fold in sour cream and chocolate chips. Divide the batter evenly between the cupcake cases, filling only 2/3 full. Bake 2022 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting. For the frosting: Using a handheld or stand mixer, beat together butter and icing sugar until light and fluffy. Beat in cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed. Transfer the frosting to a piping bag, and frost the cooled cupcakes. You could also frost the cupcakes using a palette knife, like I have here. Garnish with chocolate chips.

cake flour. cocoa powder. baking powder. baking soda. salt. eggs. light brown sugar. vanilla extract. vegetable oil. sour cream. chocolate chips. unsalted butter. icing sugar. cocoa powder. milk. vanilla extract.

http://tastykitchen.com/recipes/desserts/double-chocolate-cupcakes-2/

Pumpkin Spice Pound Cake

1 stick Softened Butter. 1 cup Vegetable Shortening. 3 cups Sugar. 5 whole Eggs. 1 can (15 Oz. Size) Pure Pumpkin Puree. 2 teaspoons Pure Vanilla Extract. 3 cups All-purpose Flour. 1 teaspoon Baking Powder. 1/2 teaspoons Salt. 1/4 teaspoons Nutmeg. 1/2 teaspoons Cinnamon. 1 cup Whole Milk.

Preheat oven to 325 F. 1. Spray your bundt pan with non-cooking spray with flour. I prefer to use the floured spray rather than the shortening and flour technique because of the intricate detail of my bundt pan. I tend to have better luck with a clean release. However, it is key to be liberal with your coating, no matter which technique you choose. The last thing you want is a delicious cake held captive in a sticky pan! 2. Cream the butter, shortening and sugar in the bowl of a stand mixer. Beat it well and allow the mixture to become fluffy. This step is very important for setting up the texture of the cake. 3. Add the 5 eggs, one at a time, incorporating well after each addition. Scrape the sides of the bowl periodically. 4. Add the pure pumpkin puree and vanilla to the mixer; mix well. 5. In a separate bowl, combine the dry ingredients (flour through cinnamon). 5. Beginning with one-third of the dry ingredients, alternate adding dry ingredients and milk into the creamed mixture, allowing each step to become incorporated before adding more of the other ingredient. You will do three alternating cycles, ending with the milk. 6. Pour batter into the prepared bundt pan. I place the pan on a cookie sheet before placing in the oven just to catch any possible overflow. I would much rather clean a cookie sheet rather than the entire oven bottom! 7. The cooking time will depend on the size of your pan and your oven. After 1 hour 15 minutes, check the cake. Do not stick it with a tester; you will have a fallen cake if you do! Begin watching the cake every 15 minutes until the top is firm to the touch and there is no jiggling motion to the cake. If you test the cake at this point, you might still get some moist crumbs attach to the tester, but there should be no batter. My cake takes 2 hours to bake. 8. Remove the cake from the oven and allow to cool for 15 minutes in the pan. 9. Invert the cake onto your serving dish. If you coated the pan well, the cake will release with no problem and you will be left with a steaming, beautiful cake. 10. I like to serve with whipped cream and a dusting of cinnamon.

butter. vegetable shortening. sugar. eggs. pumpkin puree. pure vanilla extract. all - purpose flour. baking powder. salt. nutmeg. cinnamon. whole milk.

http://tastykitchen.com/recipes/desserts/pumpkin-spice-pound-cake/

Spicy Beef Chili With Apples

2 tablespoons olive oil. 1 tablespoon smoked paprika. 2 teaspoons chili powder. 2 teaspoons cumin. 2 teaspoons dried oregano. 2 teaspoons garlic powder. 1 teaspoon cinnamon. 2 lbs ground beef. 2 apples, peeled, cored and diced. 1 yellow onion, diced. 6 ounces tomato paste. 3 cups chicken broth. 2 tablespoons cider vinegar. salt and pepper, to taste.

In large saucepan over medium high, heat the oil. Add all the spices. Cook, stirring constantly for 30 seconds. Add the beef and cook until browned, about 6 minutes. Add the apples and onion, then saute for 5 minutes. Stir in the tomato paste, broth and vinegar and bring to a simmer. Cook, uncovered, for 10 minutes.

olive oil. smoked paprika. chili powder. cumin. dried oregano. garlic powder. cinnamon. ground beef. apples. yellow onion. tomato paste. chicken broth. cider vinegar. salt and pepper.

http://www.food.com/recipe/spicy-beef-chili-with-apples-467245

Peanut Clusters

1 (12 ounce) package semi-sweet chocolate chips. 1 (12 ounce) package peanut butter chips. 12 ounces raw Spanish peanuts.

Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir. Drop by teaspoon full on wax paper. Allow to cool.

semi - sweet chocolate chips. peanut butter chips. Spanish peanuts.

http://allrecipes.com/recipe/peanut-clusters/

Boozy Rice with Nuts and Berries

1 cup wild rice. 3 cups water. 1 cup brown rice. 2 cups water. 2 cups chopped pecans, toasted. 2 cups golden raisins. 8 green onions, chopped. 1/2 cup chopped fresh mint leaves. 3 oranges, zested and juiced. 1/2 cup dry Marsala wine (optional). 1/2 cup olive oil. salt and freshly ground black pepper to taste.

In one saucepan, combine the wild rice and 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 40 to 50 minutes, or until rice is tender and water has been absorbed. In a separate saucepan, combine the brown rice and 2 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes, or until rice is tender and water has been absorbed. After both kinds of rice have finished cooking, spread out on baking sheets to cool and dry for about 30 minutes. In a large bowl, combine the wild rice, brown rice, pecans, raisins, green onions, mint, orange juice and zest. Stir in the wine and olive oil; season with salt and pepper. Cover and set aside for 2 hours to blend flavors. Serve at room temperature.

wild rice. water. brown rice. water. pecans. golden raisins. green onions. fresh mint leaves. oranges. dry marsala wine. olive oil. salt & freshly ground black pepper.

http://allrecipes.com/recipe/boozy-rice-with-nuts-and-berries/

Light Wheat, Vienna Style Bread

9 ounces water. 3 tablespoons butter (in pieces, softened). 2 tablespoons sugar. 1 cup whole wheat flour. 14 cup bread flour. 12 teaspoon yeast (instant or machine yeast). 1 34 cups bread flour. 3 tablespoons powdered milk (optional). 1 tablespoon gluten (optional). 1 12 teaspoons salt (table salt). 1 12 teaspoons yeast (instant or machine yeast).

The night before baking, make sponge by combining all ingredients in a large bowl. Mix thoroughly and cover with plastic wrap and a cloth. Let sit at room temperature overnight or up to 12 hours. The next day, add the dough ingredients to the sponge and mix well. Knead by hand or mixer with dough hook until all ingredients are incorporated and for about 5 minutes more. Cover dough and let sit for 15 to 20 minutes. Knead for 5 to 7 minutes or until smooth. Move dough to an oiled bowl, cover and let rise until doubled in volume. A straight sided clean container is best for this or a large graduated measuring cup. This is best at room temperature but can take 1 1/2 hours or more but can be accomplished at 90F in an oven or microwave using hot water as the heat source in about 45 minutes. When doubled, stretch and dimple dough to form a rectangle and roll tightly back toward yourself, forming an oblong shape and place on baking paper or parchment to rise. I use an oblong brotform. Cover with plastic wrap sprayed with oil. Preheat oven, stone or baking sheet, and an empty pan to hold water to 375F. When doubled in volume, score diagonally with sharp knife or razor blade and place in the oven. Pour 1 cup of hot water into the empty pan to generate steam. Cook for 35 minutes or until 180 to 210 F internal temperature. Note: This is easily made in your bread machine, including the sponge. Just mix the sponge on dough cycle and unplug machine and close lid. The next day, either cook on basic cycle or use dough cycle and hand form and bake loaf in the oven.

water. butter. sugar. whole wheat flour. bread flour. yeast. bread flour. powdered milk. gluten. salt. yeast.

http://www.food.com/recipe/light-wheat-vienna-style-bread-405897

Saucy Pasta All-In-One Pot

1 lb extra lean ground beef. 1 small onion, chopped fine. 1 garlic clove. 3 cups fusilli or 3 cups macaroni noodles. 3 12 cups water. 1 (10 ounce) jar spaghetti sauce. 1 cup mushroom, chopped. 1 12 cups zucchini, chopped. 1 cup mozzarella cheese. 12 cup parmesan cheese.

Brown meat in large, deep skillet. Drain meat and add onions and garlic and cook until tender. Add pasta, water and spaghetti sauce. Bring to boil then cover and reduce heat to low. Simmer for 12 minutes, stirring occasionally. Add mushrooms and zucchini, cook for 5 minutes. Add both types of cheese and cook for 2 minutes. Enjoy.

extra lean ground beef. onion. garlic clove. fusilli. water. spaghetti sauce. mushrooms. zucchini. mozzarella cheese. parmesan cheese.

http://www.food.com/recipe/saucy-pasta-all-in-one-pot-252396

Tony's Crabmeat Au Gratin

12 cup green onion, chopped. 2 tablespoons celery, chopped. 12 cup mushroom, chopped. 3 tablespoons butter. 1 cup white sauce (see below). 1 lb lump crabmeat. hot sauce, to taste. salt, to taste. 18 teaspoon black and red pepper blend. 1 cup cheddar cheese, grated. 14 cup butter. 14 cup flour. 1 34 cups milk, scalded. salt and pepper.

Saute green onions, celery and mushrooms in butter, set aside. Start white sauce: Melt butter in heavy saucepan. Blend in flour, stirring constantly until smooth. Remove from heat and add milk a little at a time. Season to taste and cook on low heat until thick and bubbly. Add White sauce, crabmeat, salt and pepper. Place in greased baking dish and top with cheese. Bake at 350 for 20-25 minutes. Serve with salad and bread for a quick easy and TASTY dinner! Can be served with a sliced small baguette or other bread as an appetizer!

green onions. celery. mushrooms. butter. white sauce. lump crabmeat. hot sauce. salt. black and red pepper blend. cheddar cheese. butter. flour. milk. salt and pepper.

http://www.food.com/recipe/tonys-crabmeat-au-gratin-215652

Easter Carrots (Chocolate Covered Strawberries)

1 pint strawberry, washed and dried. 1 (14 ounce) melting chocolate.

Wash and dry strawberries leaving top on. Melt chocoate in a double broiler. Dip strawberries holding top and cover as much as possible. Dry on wax papaer lined cookie sheet, when almost dry, take piece. of dental floss and run through top to look like carrot -- dry completely.

strawberries. chocolate.

http://www.food.com/recipe/easter-carrots-chocolate-covered-strawberries-477652

Chocolate Chip Muffins II

1/2 cup butter, softened. 1/2 cup white sugar. 2 eggs. 1 cup milk. 1/2 cup plain yogurt. 1 teaspoon vanilla extract. 3 cups self-rising flour. 1/2 cup semisweet chocolate chips.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. In a large bowl, cream together butter and sugar. Beat in eggs one at a time then stir in the milk, yogurt and vanilla. Blend in the flour, then fold in the chocolate chips. Scoop batter into the prepared muffin cups. Bake in prepared oven for 15 to 20 minutes. Move to a wire rack to cool.

butter. white sugar. eggs. milk. plain yogurt. vanilla extract. self - rising flour. semi - sweet chocolate chips.

http://allrecipes.com/recipe/chocolate-chip-muffins-ii/

Baked Kumera (Sweet Potato) With Sweet Smoked Paprika

600 g kumara (sweet potato). 2 tablespoons olive oil or 2 tablespoons vegetable oil. 3 teaspoons sweet smoked paprika. salt. fresh ground black pepper.

Preheat oven to 180C /350F and line a baking tray with baking paper. Peel and cut the kumera into 2.5cm /1 inch chunks. Place the pumpkin in a large bowl or plastic bag. Add the oil and toss to coat. Transfer the kumera chunks to the baking tray and sprinkle all sides with the sweet smoked paprika. Season with salt and freshly ground black pepper. Bake for 30 to 35 minutes or until golden and tender.

kumara. olive oil. sweet smoked paprika. salt. fresh ground black pepper.

http://www.food.com/recipe/baked-kumera-sweet-potato-with-sweet-smoked-paprika-460401

Muffins Basic and Variations

2 cups unbleached all-purpose flour. 1 tablespoon baking powder. 2 tablespoons granulated sugar. 1 teaspoon salt. 1 large egg. 1 cup milk. 12 cup vegetable oil.

Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad.

unbleached all - purpose flour. baking powder. granulated sugar. salt. egg. milk. vegetable oil.

http://www.food.com/recipe/muffins-basic-and-variations-6947

Super Easy Toffee Crackers

12 cup butter. 12 cup brown sugar. 30 saltine crackers. 6 ounces chocolate chips.

Preheat oven to 400 degrees F. On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end. Melt together butter and brown sugar. Boil for 3 minutes without stirring. Pour melted mixture over crackers. Bake for 7 minutes. Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts. Top with your choice of toppings, nuts, coconut, candies, etc. Allow to cool completely before breaking into squares.

butter. brown sugar. saltine crackers. chocolate chips.

http://www.food.com/recipe/super-easy-toffee-crackers-358250

Peanut Butter Cookie Dough Brownies

1 whole Recipe (or Store-bought Mix) For Cake-like Brownies, Enough For A 9x13 Pan. 1/2 teaspoons Baking Powder. 1/2 cups Butter, Softened. 1/2 cups Peanut Butter. 1/2 cups Sugar. 1 cup Brown Sugar. 1 teaspoon Vanilla. 1/4 cups Honey. 2 Tablespoons Milk. 2- 1/2 cups Flour, Up To 3 Cups If Needed. 1 teaspoon Baking Soda. 1 teaspoon Baking Powder. 1/2 teaspoons Salt. 1 bag (12 Oz. Size) Peanut Butter Chips, Or A Combination Of Milk Chocolate, Peanut Butter, And White Chocolate Chips.

Prepare brownie recipe, adding the 1/2 teaspoon baking powder to the dry ingredients. Pour into prepared 9X13 pan. Bake per recipe or package directions but remove from oven with about 5 minutes remaining on bake time; so, slightly underdone but firm on top and sides. Meanwhile prepare the peanut butter cookie dough. Cream butter, peanut butter and sugars. Add vanilla, honey and milk. Add dry ingredients, starting with 2 1/2 cups of flour, adding more only if needed to create a dough that you can work with your hands, but not as stiff as a rollout cookie dough. Spread cookie dough over warm brownies, spreading to the edge. Sprinkle with chips and return to oven for about 10 more minutes till cookie dough edges are browning and chips are melting. Cool completely before cutting. Note: I spread the cookie dough layer by picking up about 1/4 of the dough, flattening it between my palms, and laying it over a portion of the brownies in the pan. Then, I just do the same with the rest until covered. You can carefully use your fingers to seal any edges or breaks in the dough to look like a top pie crust.

baking powder. butter. peanut butter. sugar. brown sugar. vanilla. honey. milk. flour. baking soda. baking powder. salt. peanut butter chips.

http://tastykitchen.com/recipes/desserts/peanut-butter-cookie-dough-brownies/

Bair Family Macaroni Salad

1 (16 ounce) box macaroni, cooked. 12 eggs, hardboiled. 1 green bell pepper, diced. 1 large sweet onion, diced. 2 large celery ribs, diced. 3 cups mayonnaise (we use Miracle Whip). 2 tablespoons sugar. 1 (6 ounce) can shrimp, drained.

Cook macaroni, prepare all veggies, and dice the eggs. Drain macaroni and run cold water over it to bring it to room temperature. Add all ingredients into very large bowl and mix (we use our clean hands for this). Refrigerate until thoroughly chilled. Best when made a day in advance, to let the flavors mingle. If using canned shrimp, they will break up and be very fine. This means no one knows there's shrimp in it unless you tell them, so this can be your "secret ingredient". ;). Larger shrimp can be used, this is just what mom always made it with.

macaroni. eggs. green bell pepper. sweet onion. celery ribs. mayonnaise. sugar. shrimp.

http://www.food.com/recipe/bair-family-macaroni-salad-263055

Claudia's Zucchini Bread

3 eggs. 2 cups sugar. 1 cup vegetable oil. 2 cups zucchini, grated. 2 teaspoons vanilla. 3 cups flour, sifted. 14 teaspoon baking powder. 1 teaspoon baking soda. 1 teaspoon salt. 1 tablespoon cinnamon. 34 cup nuts, chopped.

spray 2 9x5 loaf pans and set aside. Start oven at 325. Mix together:. eggs,sugar,oil,zucchini and vanilla. Add all the dry ingredients mixing well. Mix in the nuts. Divide batter evenly between the two pans. Bake at 325 for 60 minutes. The 2 loaves make 20 servings.serve.

eggs. sugar. vegetable oil. zucchini. vanilla. flour. baking powder. baking soda. salt. cinnamon. nuts.

http://www.food.com/recipe/claudias-zucchini-bread-319614

Almost Companion Bread's Baked Eggs

2 medium red potatoes, chopped. 1 tablespoon light olive oil. 1 teaspoon rosemary, dried. 1 tablespoon butter. 1 tablespoon flour. 1 cup skim milk. 4 large eggs. 12 cup fresh mozzarella cheese (diced or shredded). 14 cup ricotta cheese (optional). 2 tablespoons parmesan cheese, shredded. 1 teaspoon Dijon mustard (I use Durkee's). 2 teaspoons kosher salt (divided). black pepper (freshly cracked). cooking spray.

Preheat oven to 450 degrees. Toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper. Roast potatoes on a jellyroll pan at 450 for 20 minutes until golden and crispy. While potatoes are roasting, melt butter in small saucepan or pot. Add flour to melted butter, stirring to make roux. A little at a time, stir in milk. Heat on medium until sauce thickens. Remove from heat; add parmesan and Durkees or mustard. Whisk eggs in bowl and add small amount of heated milk mixture to temper. Slowly combine tempered eggs and remaining milk mixture and whisk until smooth. Season well with 1 tsp kosher salt and black pepper. Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan. Top with mozzarella and ricotta cheese. Pour eggs over potatoes but do not overfill. Bake at 375 for 25-35 minutes until puffed and lightly browned. Eggs will fall once removed from oven. NOTE: The cafe also serves a version with bacon or with just cheese (no potatoes in either), so feel free to experiment with extra ingredients. I think that this would be great with mushrooms too.

red potatoes. light olive oil. rosemary. butter. flour. skim milk. eggs. fresh mozzarella cheese. ricotta cheese. parmesan cheese. Dijon mustard. kosher salt. black pepper. cooking spray.

http://www.food.com/recipe/almost-companion-breads-baked-eggs-401741

Almond and Walnut Kataifi (Cake Style)

1 lb phyllo dough, shredded (Actually kataifi, defrosted per package instructions). 12 lb butter, melted. 1 cup walnuts, coarsely chopped. 1 cup almonds, coarsely ground. 12 cup extra finely granulated sugar. 1 teaspoon ground cinnamon. 12 teaspoon ground cloves. 1 egg white, lightly beaten. 1 tablespoon brandy. 2 cups sugar. 1 14 cups water. 12 teaspoon lemon juice. 1 thin strip lemon peel. 4 whole cloves. 1 tablespoon honey.

Preheat oven to 350. Mix the filling ingredient in a small bowl. In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling. Layer of kataifi, brush with butter layer of filling. Layer of kataifi, brush with butter layer of filling. Top with the remaining kataifi and brush with butter. Bake 45-60 minutes until the top is golden,. Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool. Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup. These are very rich, serve small pieces.

phyllo dough. butter. walnuts. almonds. extra finely granulated sugar. ground cinnamon. ground cloves. egg white. brandy. sugar. water. lemon juice. lemon peel. whole cloves. honey.

http://www.food.com/recipe/almond-and-walnut-kataifi-cake-style-493942

Beet and Citrus Salad

3 whole Large Golden Beets. 1 whole Orange. 1 whole Blood Orange. 1 whole Ruby Red Grapefruit. 1 whole White Grapefruit. 1/4 cups Grapefruit Juice. 2 teaspoons Olive Oil. 1 Tablespoon Mint Leaves. Kosher Salt To Taste.

1. Fill a medium-sized pot with salted water. Bring it to boil on the stovetop. 2. Add the golden beets to the boiling water and cook them for about 15 minutes or until fork tender. Drain the beets and let them cool. 3. Peel the beets and slice them very thinly. 4. While the beets are cooking, cut off the top and bottom of the citrus fruit and then cut the peel off of the sides. 5. Cut the segments out of the citrus fruit and set the segments aside. 6. On a large platter, lay out the beet rounds. Sprinkle them lightly with salt. 7. Then put the citrus segments over the beets. 8. Into a small bowl add the grapefruit juice, the oil and the mint along with a sprinkle of salt. Whisk the dressing together and spoon over the beets and citrus wedges. 9. Serve at room temperature or chilled!

golden beets. orange. blood orange. red grapefruit. white grapefruit. grapefruit juice. olive oil. mint leaves. kosher salt.

http://tastykitchen.com/recipes/salads/beet-and-citrus-salad/

Peanut Butter Fingers

1/2 cup butter, softened. 1/2 cup white sugar. 1/2 cup packed brown sugar. 1 egg. 1/3 cup peanut butter. 1/2 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup rolled oats. 1 cup semisweet chocolate chips. 1/2 cup confectioners' sugar. 1/4 cup peanut butter. 3 tablespoons milk.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

butter. white sugar. brown sugar. egg. peanut butter. vanilla extract. all - purpose flour. baking soda. salt. rolled oats. semi - sweet chocolate chips. confectioners' sugar. peanut butter. milk.

http://allrecipes.com/recipe/peanut-butter-fingers/

Xampinyons En Salsa - Mushrooms in Sauce

2 tablespoons olive oil. 1 small onion, chopped. 1 garlic clove, chopped. 1 tablespoon tomato puree. 14 cup amontillado sherry wine. 14 cup water. 2 cloves. 3 cups white mushrooms, trimmed. salt. black pepper. fresh parsley, chopped, to garnish.

Heat the oil in a pan. Add the onion and garlic and cook until soft. Stir in the tomato puree, sherry, water and the cloves and season with salt and black pepper. Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry. Add the mushrooms to the pan, then cover and allow to simmer for about 5 minutes. Remove from the heat and allow to cool,still covered. Chill in the refrigerator overnight. Serve the mushrooms cold, sprinkled with the chopped fresh parsley.

olive oil. onion. garlic clove. tomato puree. sherry wine. water. cloves. white mushrooms. salt. black pepper. fresh parsley.

http://www.food.com/recipe/xampinyons-en-salsa-mushrooms-in-sauce-371612

Italian Chicken

2 boneless skinless chicken breast halves. 13 cup parmesan cheese, grated. 3 tablespoons fresh oregano, chopped. 1 12 teaspoons fresh parsley, chopped. 14 teaspoon fresh rosemary, chopped. 1 garlic clove, minced. 18 teaspoon pepper. 4 teaspoons light margarine, melted.

Preheat oven to 425F. Combine parmesan, oregano, parsley, rosemary, garlic, & pepper. Brush chicken with melted margarine & dredge in parmesan mixture. Bake 20 minutes until cooked through.

boneless skinless chicken breast halves. parmesan cheese. fresh oregano. fresh parsley. fresh rosemary. garlic clove. pepper. light margarine.

http://www.food.com/recipe/italian-chicken-221034

Quick Chocolate Pudding

4 cups milk. 1/2 cup white sugar. 1/2 cup cornstarch. 1/2 cup dark cocoa powder. 1 (4 ounce) bar semisweet chocolate, chopped. 1 teaspoon ground cinnamon. 1 teaspoon whiskey (optional).

Stir milk, sugar, and cornstarch together in a saucepan; stirring continually, bring to a boil. Add cocoa powder, chopped chocolate, cinnamon, and whiskey to the milk mixture; cook and stir until thick, about 5 minutes. Pour into a casserole or baking dish. Refrigerate until cold.

milk. white sugar. cornstarch. dark cocoa. semisweet chocolate. ground cinnamon. whiskey.

http://allrecipes.com/recipe/quick-chocolate-pudding/

Vegetarian Tortilla Soup

vegetable oil cooking spray. 34 cup chopped onion. 2 garlic cloves, minced. 1 tablespoon tomato paste. 1 teaspoon ground cumin. 34 teaspoon chili powder. 4 cups canned vegetable broth. 4 tablespoons chopped fresh cilantro. 24 inches corn tortillas, cut into 1/2 inch-wide strips. 1 12 cups chopped tomatoes. 23 cup canned black beans, rinsed, drained. 23 cup chopped zucchini. 1 12 tablespoons minced seeded jalapeno chiles.

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapenp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

vegetable oil cooking spray. onions. garlic cloves. tomato paste. ground cumin. chili powder. canned vegetable broth. fresh cilantro. corn tortillas. chopped tomatoes. canned black beans. zucchini. jalapeno chiles.

http://www.food.com/recipe/vegetarian-tortilla-soup-38074

Pizza Cupcakes

1 cup Flour. 1 teaspoon Baking Soda. 1/2 teaspoons Sugar. 1 dash Salt. 1 cup Milk. 1 whole Egg. 1 cup Shredded Mozzarella Cheese. 2 Tablespoons Grated Parmesan Cheese. 1/2 cups Chopped (slices Of) Pepperoni (or More To Taste). Warm Pizza Sauce For Dipping.

The correct name for these would be Pizza Puffs...my son has always called them cupcakes. Preheat oven to 375 degrees F. In a large bowl combine the flour, baking soda, salt and sugar. Whisk in the milk, egg, mozzarella cheese and Parmesan cheese. Let it sit a few minutes while you chop the pepperoni. Add in the pepperoni, stir until combined. Spray your mini cupcake pan well to grease it. Add in spoonfuls of mixture. It can come up to just below the top of each opening. You should have just enough batter to fill 24 mini cups. Bake for 18-22 minutes or until puffed and golden. Let cool for a few minutes, run a butter knife around each one to loosen and serve with some warm pizza sauce! These are good leftover too, store in a plastic bag and reheat for a few minutes in a 350 degree F oven.

flour. baking soda. sugar. salt. milk. egg. mozzarella cheese. parmesan cheese. pizza sauce.

http://tastykitchen.com/recipes/main-courses/pizza-e2809ccupcakese2809d/

Two Minute Party Punch

2 (2 liter) bottles ginger ale. 2 (2 liter) bottles strawberry flavored soda. 2 cups lemon sherbet. 1/2 (16 ounce) package sliced frozen strawberries.

Pour the ginger ale and strawberry soda into a punch bowl. Scoop the lemon sherbet into the punch bowl, and stir in the sliced strawberries.

ginger ale. strawberries. lemon sherbet. frozen strawberries.

http://allrecipes.com/recipe/two-minute-party-punch/