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Spinach & Lentil Lasagna

1 bunch spinach. 12 whole wheat lasagna noodles. 1 (19 ounce) can tomato sauce. 16 ounces goat cheese curds. 2 cups cooked lentils (or 1 large tin). 2 teaspoons basil. 2 teaspoons oregano. 1 cup grated old cheddar cheese. 14 cup grated parmesan cheese.

Wash and pick over the spinach, and steam it until just limp. Drain it and chop it. Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with. Rinse them under cool water, and drain well. Spread the bottom of a 9"x13" lasagne pan with several spoonfuls of the tomato sauce. Lay down 3 lasagne noodles over it, and cover them with more sauce. Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach. Sprinkle over 1/2 teaspoon each of the basil and oregano. Continue layering noodles, sauce, cheese, lentils, spinach and seasonings. Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano. Bake at 350F for 30 to 45 minutes.

spinach. whole wheat lasagna noodles. tomato sauce. cheese curds. cooked lentils. basil. oregano. old cheddar cheese. parmesan cheese.

http://www.food.com/recipe/spinach-lentil-lasagna-69470

Crock Pot Sausage and Beans

1 lb sausage. 4 (15 ounce) cans pork and beans. 1 cup brown sugar. 13 cup molasses. 2 tablespoons dried onion. 2 teaspoons prepared mustard. 1 cup catsup.

Put all in crock pot and cook on low 6-8 hours, or on high 3-4 hours.

sausage. pork and beans. brown sugar. molasses. dried onion. prepared mustard. catsup.

http://www.food.com/recipe/crock-pot-sausage-and-beans-47374

Trifle Cupcakes

1 package 85 Grams Package Of Raspberry Jello Mix, Prepared. 110 grams All-purpose Flour. 1- 1/2 teaspoon Baking Powder. 110 grams Unsalted Butter, Softened. 110 grams Granulated Sugar. 2 Large Eggs. 1 teaspoon Vanilla Extract. 6 Raspberries. 400 grams Can Of Ready Made Custard. 125 grams Whipping Cream. 32 grams Bar Of Chocolate, Grated.

Prepare your Jello mixture (according to package instructions) in advance and allow it to set up in the refrigerator. Preheat your oven to 180 C. Place 6 muffin liners in a muffin tray. In a medium-sized bowl sift together the flour and baking powder and set aside. In the bowl of your stand mixer, beat the butter and sugar together until pale yellow in colour and totally combined. Add the eggs one at a time, combining after each addition. Add the vanilla extract and mix until slightly thickened. Next slowly fold in the flour mixture until this is just combined, dont over mix. Fill the muffin liners about 2/3 full, dividing the batter equally between the 6 muffin liners. Pop these into the oven and bake for 15 minutes, or until a toothpick comes out clean when inserted into the centre. Remove the pan from the oven. Leave the muffins to cool completely, removing them from the pan after 10 minutes. I left mine overnight resting on the counter, covered by a clean dish towel, so they went quite firm. This makes it easy to scoop out the core. To core them take a paring knife and cut out a circular section from the tops. Then with a melon baller, scoop out the insides, leaving enough cake around all sides so the muffins hold their shape. Place a raspberry into each hollowed out cake and smoosh it down with the end of a measuring spoon, so it is flat against the bottom. Then with the melon baller, scoop out balls of the the prepared Jello and pop this on top of the raspberry. Then fill a piping bag with the custard (although you could use a spoon) and fill the rest of the cake with custard. Place the whipped cream into a piping back and pipe a swirl on top of the custard. Then garnish with the grated chocolate. I left my assembled cupcakes in the fridge for a few hours before I enjoyed them, so the filling could settle and meld together slightly.

all - purpose flour. baking powder. unsalted butter. granulated sugar. eggs. vanilla extract. raspberries. custard. whipping cream. chocolate.

http://tastykitchen.com/recipes/desserts/trifle-cupcakes-2/

Green Salad With Romaine Lettuce and Mangoes

1 (10 ounce) package romaine lettuce, salad. 1 cup refrigerated mango, chopped. 12 cup sliced red onion. 13 cup fat free balsamic vinaigrette.

Combine first 3 ingredients in a bowl. Toss with vinaigrette.

romaine lettuce. mangoes. red onions. fat free balsamic vinaigrette.

http://www.food.com/recipe/green-salad-with-romaine-lettuce-and-mangoes-140299

Melon with Basil-Lime Granita

3 cups water. 2/3 cup plus 1 tablespoon sugar, divided. 1 1/2 cups packed basil leaves. 1/2 cup fresh lime juice, divided. 1 ripe cantaloupe. 1 ripe honeydew. 1/4 cup mint leaves.

Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes. Puree syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids. Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours. One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes. Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.

water. sugar. basil leaves. fresh lime juice. cantaloupe. honeydew. mint leaves.

http://www.epicurious.com/recipes/food/views/melon-with-basil-lime-granita-352834

Arugula and Pea Salad

2 cups peas. 1 cup green onion, cut in 3 inch strips. 6 cups arugula or 6 cups Baby Spinach. 4 cups baby swiss chard. 14 cup raspberry vinegar or 14 cup strawberry vinegar. 14 cup salad oil.

In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl. In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well. Drizzle over salad. Store any leftover dressing in the refrigerator.

peas. green onions. arugula. swiss chard. raspberry vinegar. salad oil.

http://www.food.com/recipe/arugula-and-pea-salad-231698

Lunartini

1 ounce green moon absinthe superior anise flavored vodka. 12 ounce apple Schnapps (I used Pucker Sour Apple). 12 ounce cinnamon schnapps (I used goldschlager).

Mix all in a shaker with ice. Pour into a chilled martini glass. Enjoy!

Green Moon Absinthe Superior Anise Flavored Vodka. apple Schnapps. cinnamon schnapps.

http://www.food.com/recipe/lunartini-398763

Chilled Asparagus With Pecans

2 lbs fresh asparagus. 14 cup sugar (or sugar substitute if desired). 14 cup apple cider vinegar. 14 cup soy sauce. 2 tablespoons vegetable oil. 34 cup pecans, toasted and finely chopped. fresh ground pepper.

Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in boiling salted water to cover 6-8 minutes or until crisp-tender; drain. Rinse with cold water; drain well. Place asparagus in a large heavy-duty, zip-top plastic bag. Combine sugar and next 3 ingredients; pour over asparagus. Seal bag securely, and gently turn to coat. Marinate in refrigerator for 1 hour, turning once. Remove asparagus from marinade, reserving marinade. Place asparagus on a serving platter, and drizzle with reserved marinade. Sprinkle asparagus with toasted pecans and pepper.

fresh asparagus. sugar. apple cider vinegar. soy sauce. vegetable oil. pecans. fresh ground pepper.

http://www.food.com/recipe/chilled-asparagus-with-pecans-469715

Mississippi Mud Brownies

4 ounces, weight Unsweetened Chocolate. 1 cup Butter. 2 cups Sugar. 1 cup All-purpose Flour. 18 teaspoons Salt. 4 whole Eggs. 1 cup Chopped Pecans. 2 ounces, weight Unsweetened Chocolate. 1/2 cups Butter. 1/2 cups Evaporated Milk. 1/2 teaspoons Vanilla. 5 cups Powdered Sugar. 4 cups Mini Marshmallows.

Preheat oven to 350 degrees F. Melt the unsweetened chocolate with 1 cup of butter. You can do this in a saucepan over low heat. Once its melted, remove it from the heat and set aside. Into a mixing bowl add sugar, flour and salt. Pour the melted chocolate into the flour mixture and mix to combine. Then add the eggs one at a time. Fold in pecans. Place the mixture into a 9x12 greased baking pan. Bake at 350 degrees F for 25 to 30 minutes. While the brownie is baking, melt 2 squares of chocolate with 1/2 cup of butter in the same saucepan over low heat. Once melted, add milk and heat until hot. (Dont let it come to a full boil.) Remove from heat and add vanilla and powdered sugar. Mix everything together with a mixer. Remove brownie from oven and immediately cover it with the marshmallows. Then pour the icing over the marshmallows. Let cool before cutting. Garnish with pecans if you like. Makes 12 servings.

unsweetened chocolate. butter. sugar. all - purpose flour. salt. eggs. pecans. unsweetened chocolate. butter. evaporated milk. vanilla. powdered sugar. mini marshmallows.

http://tastykitchen.com/recipes/desserts/mississippi-mud-brownies-2/

Creamy Baked Ziti

1 lb penne rigate. 2 (26 ounce) jars marinara sauce. 32 ounces ricotta cheese. 16 ounces pre-shredded mozzarella cheese.

Preheat oven to 375 degrees. Lightly grease a 9" x 13" pan with non-stick cooking spray. Cook ziti about 2 to 3 minutes less than package directions for al dente pasta. Drain, rinse with cold water to stop the cooking and set aside. In a large bowl, mix marinara sauce, ricotta cheese, and 8 ounces of mozzarella. Combine ziti and sauce mixture and stir until well combined, making sure there are no dry patches of pasta. Pour into pan and spread to edges. Sprinkle remaining mozzarella over ziti to cover. Bake, covered, at 375 degrees for 45 minutes to 1 hour. Uncover and continue baking until cheese is golden brown and bubbly.

penne rigate. marinara sauce. ricotta cheese. pre - shredded mozzarella cheese.

http://www.food.com/recipe/creamy-baked-ziti-367351

White Chocolate Mole Sauce (Mexican)

12 cup unsalted peanuts. 14 cup blanched slivered almond. 14 cup walnuts. 2 cups water. 1 cinnamon stick, broken into pieces. 2 whole cloves. 1 poblano chile, seeded and chopped. 2 serrano chilies, seeded and chopped. 1 small garlic clove. 12 Spanish onion, cut into chunks. 5 animal crackers, toasted. 14 cup unsalted butter. 12 cup white chocolate chips. 12 teaspoon salt. 18 teaspoon fresh ground white pepper.

Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes. In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids. In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids. In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes. Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

unsalted peanuts. blanched slivered almonds. walnuts. water. cinnamon stick. whole cloves. poblano chile. serrano chilies. garlic clove. Spanish onions. animal crackers. unsalted butter. white chocolate chips. salt. fresh ground white pepper.

http://www.food.com/recipe/white-chocolate-mole-sauce-mexican-319086

Yummy Ribs

2 12 lbs country-style spareribs. salt. pepper. 2 tablespoons oil. 1 medium onion (Chopped Fine). 12 cup celery (Chopped Fine). 2 tablespoons lemon juice. 2 tablespoons vinegar. 2 tablespoons soya sauce. 2 tablespoons Worcestershire sauce. 1 teaspoon salt. 1 cup water. 12 teaspoon dry mustard. 2 tablespoons brown sugar. 1 cup ketchup. 18 teaspoon pepper. 1 teaspoon garlic powder.

Salt and pepper the ribs. Place ribs in roasting pan and bake at 375F for 1 hour. In small skillet saute onions and celery in oil until translucent. Put into saucepan and add all above ingredients. Simmer for 20-30 minutes while ribs are in oven. Drain fat from ribs after they have cooked for an hour and pour sauce mixture over them. Lower oven to 350F and place ribs back in for another 1 hour. Occasionally baste the ribs with the sauce.

country - style spareribs. salt. pepper. oil. onion. celery. lemon juice. vinegar. soya sauce. Worcestershire sauce. salt. water. dry mustard. brown sugar. ketchup. pepper. garlic powder.

http://www.food.com/recipe/yummy-ribs-366708

Soured Milk Cake

4 ounces butter. 1 cup sugar. 1 teaspoon baking soda. 2 eggs. 1 12 cups flour. 2 teaspoons cocoa. 1 cup soured milk. 12 cup raisins. 1 teaspoon vanilla.

Cream butter and sugar, add eggs and beat well. Add flour, cocoa, raisins and milk. Lastly add vanilla and soda dissolved in a little boiling water. Bake in moderate oven until skewer comes out clean.

butter. sugar. baking soda. eggs. flour. cocoa. soured milk. raisins. vanilla.

http://www.food.com/recipe/soured-milk-cake-2615

Crock Pot Whole Baked Chicken

1 whole Chicken (2-4 Pounds). 2 teaspoons Sea Salt. 1/2 teaspoons Pepper. 1 teaspoon Paprika. 1 teaspoon Onion Powder. 1/2 teaspoons Garlic Powder.

Wad up two pieces of foil, and make each of the balls flat on top. Place them in a 5 quart or larger crock pot and pour 1/2 inch of water into the bottom of the crock. Rinse and dry the whole chicken. Then clean kitchen with peroxide! In a small bowl, combine the spices. Rub spices into the chicken. Place chicken on top of foil balls in the crock. Cook on high for 2 hours. After 2 hours, switch to low and cook for 5 hours. Test for 160 degrees F on a thermometer thats when its done. Eat for one meal, then pick the chicken from the bones. Save all the fat, bones, innards, and skin for chicken stock.

whole chicken. sea salt. pepper. paprika. onion powder. garlic powder.

http://tastykitchen.com/recipes/main-courses/crock-pot-whole-baked-chicken/

Balsamic Fig Cheese Spread

1/4 cups Balsamic Vinegar. 6 whole Dried Figs, Halved. 8 ounces, weight Neufchatel Cheese, Softened.

Add the balsamic vinegar and dried figs in a small to medium saucepan over medium heat. When the balsamic begins to bubble, lower the heat to a simmer. The balsamic vinegar will reduce to a thick syrup and the figs will become a bit plump because theyre rehydrating. Remove the rehydrated figs and any leftover balsamic syrup from saucepan, and allow to cool to room temperature. When the rehydrated figs are at room temperature, place in a food processor and add the Neufchatel cheese. Process until well combined. Chunks of dried figs in the mixture are excellent, so do not over-process the mixture. The final mixture will have a delightful light purple hue to it. Now smear on some rustic bread, toast or crackers! Enjoy over and over! Maybe share with friends!

balsamic vinegar. dried figs. neufchatel cheese.

http://tastykitchen.com/recipes/condiments/balsamic-fig-cheese-spread/

Cherry Tomato Corn Salad

14 cup fresh basil, minced. 3 tablespoons olive oil. 2 teaspoons lime juice. 1 teaspoon sugar. 12 teaspoon salt. 14 teaspoon pepper. 2 cups frozen corn, thawed. 2 cups cherry tomatoes, halved. 1 cup chopped seeded peeled cucumber.

In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.

fresh basil. olive oil. lime juice. sugar. salt. pepper. frozen corn. cherry tomatoes. cucumbers.

http://www.food.com/recipe/cherry-tomato-corn-salad-234987

Feta and Mint Mini Meatloaves

1 1/4 lb. ground beef chuck. 1/2 c. crumbled feta cheese. 1/2 c. fresh mint, finely chopped. 1/4 tsp. plus 1/8 tsp. salt, divided. 1 large leek, sliced. 3 medium yellow squash, chopped. 1 c. pitted green olives. 1 tbsp. olive oil.

Combine ground beef chuck, feta cheese, mint, and 1/4 teaspoon salt. Form 4 mini loaves on baking sheet. Toss leek, yellow squash, and green olives, olive oil, and remaining salt. Arrange around loaves on baking sheet. Roast for 15 to 20 minutes or until meatloaves are cooked (165 degrees F).

ground chuck. feta cheese. of fresh mint. salt. leek. yellow squash. green olives. olive oil.

http://www.delish.com/cooking/recipe-ideas/recipes/a44222/feta-mint-mini-meatloaves-recipe/

Veal Rib Chops with Caramelized Fennel and Figs

1 3/4 cups canned low-salt chicken broth. 2 medium fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped. 12 dried black Mission figs. 6 tablespoons unsalted butter. 1 teaspoon sugar. 1/4 teaspoon pumpkin pie spice. 1/2 cup canned beef broth. 2 tablespoons minced shallot. 1 cup tawny Port. 2 8-ounce veal rib chops (each about 1 1/4 inches thick).

Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat. Simmer until tender, about 10 minutes. Remove from heat; mix in figs and let stand 10 minutes. Strain; reserve liquid, fennel and figs separately. Melt 1 tablespoon butter in heavy large skillet over medium-low heat. Transfer fennel bulbs to skillet, cut side down. Sprinkle with 1/2 teaspoon sugar, salt and pepper. Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper. Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish. Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish. Place figs between fennel bulbs. Dot with 1 tablespoon butter. Cover baking dish with foil. Set aside. Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil. Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes. Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.) Preheat oven to 350F. Bake fennel until very tender, about 40 minutes. Remove from oven; keep covered. Maintain oven temperature. Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat. Cook veal until brown, about 3 minutes per side. Transfer to oven. Roast until thermometer inserted into center of veal chop registers 150F, about 8 minutes. Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal. Garnish with fennel fronds.

low sodium chicken broth. fennel bulbs. dried black figs. unsalted butter. sugar. pumpkin pie spice. canned beef broth. shallots. tawny port. rib veal chops.

http://www.epicurious.com/recipes/food/views/veal-rib-chops-with-caramelized-fennel-and-figs-104496

Grilled Pineapple Salsa

1 whole Pineapple. 6 whole Roma Tomatoes, Seeded, Cored, And Diced. 1 whole Green Onion, Sliced Thinly. 1/4 cups Chopped Fresh Cilantro. 1 Lime. 1 whole Jalapeno Pepper, Minced (seeded To Reduce Heat). Salt To Taste.

Preheat your BBQ grill (or grill pan) to medium-high heat. Chop both ends off the pineapple and discard. Place the pineapple on one end and run your knife down the sides to remove the skin. Slice into quarters from the top, then run your knife down the center of each piece to remove the tough core. Slice two of the sections into 4 long strips each and set aside. (Wrap up the remaining pineapple and chill for another use.) Lay the 8 strips of pineapple on the grill. Cook until grill marks form on both sides and pineapple has softened. This will take about 10-12 minutes. Remove from grill, dice them up, and place in a medium-sized bowl. Add the tomato, green onion, cilantro, juice from 1/2 the lime, the jalapeno, and a generous pinch of salt. Taste, and adjust the lime juice and the salt to your liking. Serve or store in the fridge in an airtight container for 2-3 days. Notes: 1. If you like it spicy, dont discard the jalapeno seeds. 2. If the salsa is sweeter than you like, add an extra tomato or two.

pineapple. roma tomatoes. whole green onion. fresh cilantro. lime. jalapeno pepper. salt.

http://tastykitchen.com/recipes/appetizers-and-snacks/grilled-pineapple-salsa/

Broiled Eggplant with Cilantro Vinaigrette

25 small (4 ounces) eggplants. 1 3/4 cups olive oil. 2 teaspoons cumin seeds, toasted. 1 cup fresh cilantro. 1 cup fresh flat-leaf parsley. 4 garlic cloves. 1 teaspoon salt. 1/2 teaspoon cayenne. 3/4 cup fresh lemon juice.

Preheat broiler. Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes. Turn oven setting to 450F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants. Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified. Serve eggplants at room temperature, drizzled with vinaigrette. 6 small (4-oz.) eggplants 8 tablespoons olive oil 1/2 teaspoon cumin seeds, toasted 1/4 cup fresh cilantro 1/4 cup fresh flat-leaf parsley 1 garlic clove 1/4 teaspoon salt 1/8 teaspoon cayenne 3 tablespoons lemon juice

eggplants. olive oil. cumin seeds. fresh cilantro. fresh flat - leaf parsley. garlic cloves. salt. cayenne. fresh lemon juice.

http://www.epicurious.com/recipes/food/views/broiled-eggplant-with-cilantro-vinaigrette-102251

London Fog

1 earl grey decaffeinated tea bag. 1 14 cups water. 1 g stevia powder (1 packet). 14 teaspoon vanilla. 2 tablespoons nonfat milk.

Boil water and steep tea bag for approximately 4 minutes. While steeping, froth your milk. Add stevia and vanilla. Stir. Ladle milk on top.

decaffeinated tea bag. water. stevia powder. vanilla. nonfat milk.

http://www.food.com/recipe/london-fog-204276

Orange-Blossom-Honey Madeleines

3/4 cup all-purpose flour. 1/2 teaspoon baking powder. 1/8 teaspoon kosher salt. 2 large eggs. 1/3 cup sugar. 2 tablespoons orange blossom honey. 2 teaspoons vanilla extract. 1/2 teaspoon finely grated orange zest. 5 tablespoons unsalted butter, melted, cooled, plus more for molds. Special equipment: One 16-cookie madeleine pan with 3x2" molds.

Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Position a rack in center of oven; preheat to 400F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes. Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .

all - purpose flour. baking powder. kosher salt. eggs. sugar. orange blossom honey. vanilla extract. orange zest. unsalted butter.

http://www.epicurious.com/recipes/food/views/orange-blossom-honey-madeleines-367764

Best Potatoes You'll Ever Taste

3 tablespoons mayonnaise. 2 cloves garlic, crushed. 1 teaspoon dried oregano. salt and pepper to taste. 5 potatoes, quartered.

In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside. Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool. Preheat an outdoor grill for high heat. Lightly grease a large piece of aluminum foil. Arrange potatoes in the prepared aluminum foil. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

mayonnaise. garlic cloves. dried oregano. salt and pepper. potatoes.

http://allrecipes.com/recipe/best-potatoes-youll-ever-taste/

Morning Glory Muffins

1 cup All-purpose Flour. 1/2 cups Whole Wheat Flour (you Can Use 100% All-purpose If You Prefer). 1 cup Date Sugar (any Sugar Will Work, But Will Yield Sweeter Results). 2 teaspoons Cinnamon. 1 teaspoon Baking Soda. 1/2 teaspoons Kosher Salt. 13 cups Unsweetened, Flaked Coconut, More To Top. 1/2 cups Golden Raisins. 1 Orange, Zested. 1 Small Apple, Peeled And Grated. 1 can (8 Oz. Size) Crushed Pineapple, Drained. 1 cup Grated Carrot. 13 cups Coarsely Chopped Walnuts Or Pecans, Plus More To Top. 2 2 Large Eggs. 1 cup Unsweetened Apple Sauce, Preferably Homemade. 1- 1/2 teaspoon Pure Vanilla Extract.

Place oven rack in lower third of oven and preheat to 350 degrees F. In a large bowl, whisk flours, sugar, cinnamon, baking soda and salt. Add coconut, raisins, orange zest, apple, pineapple, carrots and stir to combine. In a separate bowl, whisk eggs with applesauce and vanilla. Add to dry ingredients and blend well. Spoon batter into muffin tins lined with muffin cups. Spritz muffin cups with cooking spray. Fill almost all the waythey dont rise much. Press extra nuts and coconut flakes onto the tops, if desired. Bake 3035 minutes or until toothpick inserted in the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

all - purpose flour. date sugar. cinnamon. baking soda. kosher salt. golden raisins. orange. apple. crushed pineapple. carrots. pecans. eggs. unsweetened applesauce. pure vanilla extract.

http://tastykitchen.com/recipes/breads/morning-glory-muffins-7/

Quick & Easy Chicken Parmigiana

4 boneless chicken breasts. 12 cup Italian seasoned breadcrumbs. 12 cup parmesan cheese, grated. 1 large egg, lightly beaten. 2 tablespoons butter. 1 (14 ounce) jar spaghetti sauce. 1 cup mozzarella cheese, shredded.

Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin. Combine bread crumbs and cheese. Dip chicken in beaten egg; dredge in breadcrumb mixture. Melt butter in a large skillet; add chicken and brown on each side over medium-high heat. Arrange chicken in a lightly greased 13x9 baking dish. Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese. Cover and bake at 375 degrees for 30 minutes or until thoroughly heated and chicken is no longer pink.

boneless chicken breasts. Italian seasoned breadcrumbs. parmesan cheese. egg. butter. spaghetti sauce. mozzarella cheese.

http://www.food.com/recipe/quick-easy-chicken-parmigiana-111444

Aussie Fudgy Macadamia Nut Cookies

1 cup sugar. 12 cup butter or 12 cup margarine, softened. 1 teaspoon vanilla. 2 ounces unsweetened baking chocolate, melted and cooled. 1 egg. 1 cup all-purpose flour. 12 teaspoon baking powder. 12 teaspoon salt. 1 cup chopped macadamia nuts.

Heat oven to 350 degrees . Beat sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

sugar. butter. vanilla. unsweetened baking chocolate. egg. all - purpose flour. baking powder. salt. macadamia nuts.

http://www.food.com/recipe/aussie-fudgy-macadamia-nut-cookies-230095

Artichokes with Creamy Lemon Sauce

4 artichokes. 13 c. light mayonnaise. 13 c. plain low-fat yogurt. 1/4 c. snipped fresh chives. 2 tbsp. lemon juice. 2 tbsp. water. 1 tbsp. Dijon mustard. 1/4 tsp. salt.

Fill 6-quart saucepot with 1 inch water and steamer insert. Heat to boiling on high; reduce heat to medium. Place artichokes stem side down in saucepot. Cover and steam 35 minutes or until knife pierces easily through base. Stir together mayonnaise, yogurt, chives, lemon juice, water, mustard, and salt. Serve artichokes with sauce.

artichokes. light mayonnaise. plain low - fat yogurt. fresh chives. lemon juice. water. Dijon mustard. salt.

http://www.delish.com/recipefinder/artichokes-creamy-lemon-sauce-recipe-ghk0511

Pasta Bake With Goats' Cheese

75 g pasta. 12 teaspoon olive oil. 12 onion, chopped. 12 pepper, sliced. 12 courgette, diced. 120 g aubergines, diced. 4 cherry tomatoes, chopped. 3 tablespoons pasta sauce. 30 g goat's cheese. 1 tablespoon torn basil leaves.

Cook the pasta according to package instructions. Drain. Meanwhile, heat the oil in a non-stick frying pan and add the onion, pepper, courgette, aubergine and tomatoes. Cook over a medium-high heat for 5-6 minutes until slightly softened and browned at the edges. Preheat the oven to 180C/Gas 4. Mix the cooked and drained pasta with the softened vegetables and put in an oven-proof dish. Stir in the pasta sauce and crumble the goats' cheese over the top. Bake in the oven for 20 minutes, covering with foil halfway through the cooking time if the top is browning too much. Sprinkle with torn basil before serving.

pasta. olive oil. onions. pepper. courgettes. aubergines. cherry tomatoes. pasta sauce. goat's cheese. basil leaves.

http://www.food.com/recipe/pasta-bake-with-goats-cheese-272831

Parmesan Couscous Veggie Casserole

1 box 10 Ounce Box, Plain Couscous. 1 package 12 Ounce Package, California Medley Frozen Vegetables. 1/2 cups Parmesan Cheese, Shredded. 1 can (10 3/4 Oz. Size) Cream Of Chicken Soup.

Preheat oven to 350 F. Spray a 9x13 inch casserole dish with cooking spray. Make couscous according to package directions. Cook the vegetables in the microwave according to package instructions until almost done. Then remove them from the microwave and drain off any excess water. When the couscous is done cooking, combine vegetables, couscous, Parmesan cheese and cream of chicken soup in a bowl. Stir to combine thoroughly. Pour the mixture into your casserole dish. Place a sheet of tin foil over the dish and bake in the oven for 30 minutes.

parmesan cheese. cream of chicken soup.

http://tastykitchen.com/recipes/main-courses/parmesan-couscous-veggie-casserole/

Stacked and Loaded Potato Thins

2 whole Idaho Potatoes. 2 Tablespoons Olive Oil. 2 cups Shredded Cheddar Cheese. 1/4 pounds Pancetta. 1/4 cups Sour Cream. 3 whole Green Onions. Salt To Taste.

* These can be made ahead of time. See bottom for directions. 1. Preheat oven to 350 F. Wash but do not peel the potatoes. Using a mandolin or a very sharp knife, slice the potatoes 1/4 thick. 2. Brush oil on the bottom and sides of a muffin pan so the potatoes dont stick. Then place the smallest diameter potato slices on the bottom of each cup. Brush some olive oil on the top of the potato. Then place a pinch of cheddar cheese on top of that. Repeat the process with the remaining potatoes (save some of the cheese for later). You will have three layers of potatoes in the end. Push the top layer down with your hand so that it forms the shape of a mini bowl and all the edges of the potato are inside the cup. Brush with olive oil. Bake for 45 minutes. 3. While the potato thins are baking, slice the pancetta into small 1/4 cubes. Saute the pancetta in a pan over medium heat until crispy, like bacon bits. 4. Once the potatoes are done, put a pinch more cheese on top and place back in the oven for 5 minutes to melt the cheese. Remove the potatoes from the muffin pan by running a butter knife around the edge and they should pop out easily. 5. Top the potatoes with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm. ** If making a day ahead of time, complete steps 1-3. After the 45 minutes is up, remove potato thins from muffin pan and let them cool. Cover and store in the refrigerator for up to one day. You can do the same with the cooked pancetta. The next day, place potato thins on a baking sheet and reheat in a 350 F oven for 20 minutes. Place a pinch of cheese on top for the last 5 minutes to melt, but make sure it does not burn. Top with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm.

idaho potatoes. olive oil. shredded cheddar cheese. pancetta. sour cream. whole green onions. salt.

http://tastykitchen.com/recipes/appetizers-and-snacks/stacked-and-loaded-potato-thins/

Moist Meatloaf

1 lb lean ground beef. 3 slices whole wheat bread. 12 cup skim milk. 1 egg. 12 cup chopped onion. 1 tablespoon mustard. 1 tablespoon Worcestershire sauce. 12 teaspoon salt. 12 teaspoon pepper. ketchup (to put over top before baking).

Break bread into small pieces and soak in milk for five minutes. Add remainder of ingredients and mix well. Shape into loaf and bake at 350 degrees for 1 1/4 hours.

lean ground beef. whole wheat bread. skim milk. egg. onions. mustard. Worcestershire sauce. salt. pepper. ketchup.

http://www.food.com/recipe/moist-meatloaf-233466

Alfredo Di Roma Fettucine Alfredo

1 lb fettucine pasta. 8 ounces unsalted butter. 8 ounces parmigiano-reggiano cheese.

Cook fettucine as directed. Beat together cheese and butter until a smooth paste forms. Toss cooked noodles with sauce and serve.

fettuccine pasta. unsalted butter. parmigiano - reggiano cheese.

http://www.food.com/recipe/alfredo-di-roma-fettucine-alfredo-442717

Walnut Cream Cake

3 whole Eggs. 18 teaspoons Salt. 1/4 teaspoons Cinnamon. 13 cups Sugar. 1 teaspoon All-purpose Flour. 1 teaspoon Baking Powder. 1 cup Walnuts, Chopped. 1- 1/2 cup Heavy Cream. 1 teaspoon Vanilla Extract. 1 Tablespoon Cornstarch. 1 Tablespoon Powdered Sugar. 4 ounces, weight Milk Chocolate, Shredded.

Preheat your oven to 395 degrees F. Line an 8 inch brownie pan with parchment paper. In a large bowl combine eggs, salt, cinnamon and sugar with an electric mixer until fluffy. Add flour, baking powder and nuts. Mix until well combined. Pour batter into baking pan and bake for 12 minutes. Remove it freom the oven, let it cool, then cut in half horizontally to create two layers. Put half of the cake on your serving platter. Combine heavy cream, vanilla, cornstarch, powdered sugar and shredded milk chocolate in a cold metal bowl and mix with an electric mixer until very stiff (at least 4 minutes). Now spread 1/3 of the cream on one half of the cake. Place second half on top and spread remaining cream all around the cake. Place in fridge for at least 2 hours before serving.

eggs. salt. cinnamon. sugar. all - purpose flour. baking powder. walnuts. heavy cream. vanilla extract. cornstarch. powdered sugar. milk chocolate.

http://tastykitchen.com/recipes/desserts/walnut-cream-cake/

Leek Tomato Dish

1/2 cup crushed buttery round crackers. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried thyme. 1/4 teaspoon dried sage. 8 leeks, sliced. 2 pounds tomatoes, sliced. 1/2 cup shredded mozzarella cheese. 1/4 cup butter, melted.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix crushed crackers, rosemary, thyme and sage. Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter Bake 30 minutes in the preheated oven, or until golden brown.

crackers. dried rosemary. dried thyme. dried sage. leeks. tomatoes. mozzarella cheese. butter.

http://allrecipes.com/recipe/leek-tomato-dish/

Homemade Ricotta, Pine Nuts, Parmesan & Fresh Mint Ravioli

1/2 pounds, 2-58 ounces, weight Flour. 3 whole Eggs. 2 whole Eggs Yolk. 1/2 pounds, 2-58 ounces, weight Ricotta Cheese. 1/2 bunches Fresh Mint, Chopped. 2 teaspoons, 1/2 pinches Lemon Juice. 1-78 ounces, weight Pine Nuts. 1-78 ounces, weight Parmesan Cheese. 3/4 pounds, 2-18 ounces, weight Peeled Tomatoes With Their Juice (canned). 1/2 bunches Fresh Mint. 1-78 ounces, weight Pine Nuts. 3-58 ounces, weight Parmesan Cheese. 1-78 ounces, weight Parmesan Cheese. 10 whole Fresh Mint Leafs.

If you choose to make your own pasta dough (which I recommend), this recipe requires a pasta maker. For the pasta dough: Mix the flour and the eggs together. Knead the mixture for 5 minutes. Pack the dough in some cling film and leave in the refrigerator for 20 minutes. Then cut the chilled dough into 100 gram sized pieces. Take one of the pieces and run it through #1 of the pasta maker, then fold it in two and run it again through #1. Repeat this if necessary (the purpose here is to widen the dough, because otherwise it would be very long and not very wide and it is not very practical). Then pass the dough through the #2 through #7 settings (or according to your pasta maker) in the same manner. If the dough sticks a little in the machine, flour it between passes through the machine. Set the noodles aside while you make the sauce and filling. For the filling: Mix all of the filling ingredients together in a bowl and place in the refrigerator. For the ravioli assembly: (more photos for this part are available on my blog click on the Related Blog Link) Roll a strip of the dough out onto a floured plan. Arrange filling down the center of the dough, a teaspoon at a time, at regular intervals. Slop all of the exposed dough with egg yolk. Fold both sides of the dough over the center (the part with the filling) and press around the filling areas to seal the ravioli and remove the air. Press again around the filling to remove the air and press on the junctions to seal the ravioli, then, cut the junctions with a knife. Cook ravioli in a large pot of boiling water for several minutes, until they float to the top of the water. When they float, they are done and remove them from the water with a slotted spoon. For the tomato sauce: Blend all the ingredients in a mixer, warm at low heat in a pan. For the presentation: Put the ravioli on a plate. Coat with tomato sauce and sprinkle with Parmesan cheese and fresh mint.

eggs. egg yolks. of fresh mint. lemon juice. pine nuts. parmesan cheese. of fresh mint. pine nuts. parmesan cheese. parmesan cheese.

http://tastykitchen.com/recipes/main-courses/homemade-ricotta-pine-nuts-parmesan-fresh-mint-ravioli/

Roast Salmon With Spiced Coconut Crumbs

2 ounces butter (50g). 8 green cardamom pods, seeds removed and finely crushed. 3 tablespoons desiccated coconut. 1 plump fresh red chili pepper, seeded and finely chopped. 1 tablespoon grated fresh gingerroot. 2 garlic cloves, finely chopped. 1 teaspoon ground coriander. 1 pinch ground turmeric. 8 slim boneless skinless salmon fillets. 2 tablespoons finely chopped fresh coriander.

UP TO A DAY AHEAD:. Melt the butter in a medium pan, add the cardomom and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool. Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING. TO SERVE:. Turn the oven to conventional 200C (390F)/gas 6/fan 180C (390F). Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

butter. green cardamom pods. desiccated coconut. red chili pepper. fresh gingerroot. garlic cloves. ground coriander. ground turmeric. boneless skinless salmon fillets. fresh coriander.

http://www.food.com/recipe/roast-salmon-with-spiced-coconut-crumbs-141533

Gingerbread Flavored Whipped Cream

2 ounces gingerbread-flavored syrup. 1 pint heavy whipping cream.

Whip the cream till peaks form. Add the syrup and fold together.

gingerbread - flavored syrup. heavy whipping cream.

http://www.food.com/recipe/gingerbread-flavored-whipped-cream-245330

Southwestern Corn and Red Pepper Chowder

2 large baking potatoes, peeled and diced. 2 14 cups heavy cream. 14 teaspoon vegetable bouillon granules or 14 teaspoon chicken bouillon. 12 medium onion, diced. 4 slices bacon, fried crisp. 2 teaspoons bacon drippings or 2 teaspoons vegetable oil. 12 cup poblano pepper, seeded and diced. 12 cup red bell pepper, seeded and diced. 12 teaspoon thyme. 12 teaspoon white pepper. 12 teaspoon poultry seasoning. 12 teaspoon ground coriander. 4 12 cups milk. 14 cup butter, mixed with. 12 cup flour, until smooth. 2 cups frozen whole kernel corn. 12 teaspoon salt.

In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender. In large stock pot, fry bacon until crisp. Remove bacon, save drippings. Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft. Add peppers and cook until tender, about 3 minutes. Stir in salt, thyme, white pepper, poultry seasoning and coriander. Add milk and heat gently, do not boil. Add potato mixture to stock pot, stir and bring to simmer. Thicken with cooled butter-flour mixture. Stir well. Simmer lightly to obtain a gloss. Add corn and heat thoroughly. Sprinkle bacon bits on top before serving.

baking potatoes. heavy cream. vegetable bouillon granules. onions. bacon. bacon drippings. poblano peppers. red bell peppers. thyme. white pepper. poultry seasoning. ground coriander. milk. butter. flour. frozen whole kernel corn. salt.

http://www.food.com/recipe/southwestern-corn-and-red-pepper-chowder-169671

Southwestern-style Stuffed Sweet Potatoes

4 whole Medium Sized Sweet Potatoes. 1 Tablespoon Olive Oil. 13 cups Yellow Onion, Diced. 2 ears Fresh Corn, Kernels Cut Off (2 Ears Should Yield About 1.5 Cups Of Kernels Or You Can Just Use Frozen). 1 teaspoon Cumin. 1 teaspoon Chili Powder. 1 teaspoon Italian Seasoning (oregano/basil Mix). 1 can (15oz Size) Black Beans, Rinsed And Drained. 1/2 cups Fresh Cilantro, Roughly Chopped. 13 cups Light Sour Cream, Plus Extra If Desired For Garnish. 1 whole Chipotle In Adobo, Minced (for Mild...for Hot Use Up To 3). 1 cup Shredded Cheddar Cheese (optional). Optional For Garnish: Chopped Cilantro, Sour Cream, Green Onions, Diced.

1. Preheat oven to 350 F. Wash and scrub sweet potatoes thoroughly and puncture each a few times with the tines of a fork. Place potatoes on a baking sheet or oven safe dish and bake for about 45-60 minutes (depending on potato size), until fork tender. Remove potatoes from oven and set aside. 2. Heat a large skillet over medium-high heat. Add a small amount of olive oil to the pan (about 1 tablespoon) and add the onions and corn. Sprinkle with cumin, chili powder and Italian seasoning. Saute until corn is cooked through (about 8-10 minutes). Remove from heat and set corn and onion mixture aside in a bowl. 3. Add the black beans to the corn and onion mixture. Add as much fresh cilantro as desired (I like quite a bit: about 1/2 cup, roughly chopped). Mix to combine all ingredients. 4. When the sweet potatoes have cooled fully (at least enough so you can hold them), cut each in half lengthwise. Carefully scoop the sweet potato flesh from inside each skin (make sure you leave a small border intact in each skin) and place the potato flesh into a separate bowl. Add sour cream and chipotle peppers, then mash until mixed through. Arrange potato skins back on a baking sheet. 5. Carefully add the black bean/corn/onion mixture into the sweet potato and sour cream mixture. Fold everything together until fully incorporated. Scoop the finished filling back into each sweet potato skin, then top with a light sprinkle of shredded cheese if desired (I used sharp cheddar). 6. Switch oven setting to broil. Place filled potato skins under the broiler for 3-4 minutes, or until cheese is melted. Serve each potato with a dollop of sour cream, and garnish with sliced green onions and cilantro. Recipe adapted from Pinch of Yum

sweet potatoes. olive oil. yellow onions. fresh corn. cumin. chili powder. italian seasoning. black beans. fresh cilantro. light sour cream. chipotle chile in adobo. shredded cheddar cheese. cilantro.

http://tastykitchen.com/recipes/sidedishes/southwestern-style-stuffed-sweet-potatoes/

Chocolate Dipped Frozen Banana Bites

1 cup Chocolate Chips. 1 Tablespoon Vegetable Oil. 2 whole Bananas, Sliced. 1 cup Toasted Coconut (optional). 1 cup Toasted Chopped Nuts, Optional.

Melt the chocolate chips and oil in a saucepan over very low heat. Let the mixture cool for about 15 minutes. Dip banana slices and let excess chocolate drip off. Roll in nuts or toasted coconut if youd like! Place dipped slices on a foil or waxed paper-lined pan and freeze for at least 3 hours! Store in the freezer in an air-tight container, if they last that long!

chocolate chips. vegetable oil. bananas. coconut. nuts.

http://tastykitchen.com/recipes/desserts/chocolate-dipped-frozen-banana-bites/

Goan Prawn Curry

1/2 pounds Shrimp, Peeled And Deveined With Tails On. 2 Tablespoons Turmeric Powder. 1 Tablespoon White Wine Vinegar. 1 pinch Salt. 1 Tablespoon Tamarind Paste. 1 Tablespoon Coconut Oil. 1 Onion, Medium Sized, Finely Chopped. 1 Tomato, Medium-sized, Finely Chopped. 4 cloves Garlic, Minced Then Ground To A Paste. 1 Ginger, Thumb-sized, Minced Then Ground To A Paste. 3/4 cups Coconut Milk. 1/4 cups Hot Water, Plus Extra For Tamarind Paste If Needed. 2 Green Chilis, Slit Down The Middle (deseed For Less Heat). 1 teaspoon Brown Sugar. 1 teaspoon Cumin Seeds. 1 teaspoon Peppercorns. 1 Tablespoon Coriander Seeds. 1 Tablespoon Kashmiri Chili Powder (Instantly Adds A Vibrant Red Color To Any Dish With A Hint Of Heat).

1. Mix the prawns with turmeric, vinegar, and salt and set aside for about 15 minutes. Be very careful not to marinate for much longer because the vinegars acidity dry the prawns out and make them tough. 2. If you are using tamarind paste from a block (we were), add the paste to a small bowl and add some hot water, enough to break it down into a paste. Let it steep for 10 minutes, stirring occasionally to soften it into more of a paste texture. Remove any seeds or stems as you might find them 3. For the powdered spice mixture, grind the cumin seeds, peppercorns, coriander seeds and chili powder in either a mortar and pestle or using a coffee grinder. Break down into as fine a powder as possible. 4. Heat the coconut oil on medium heat in a deep saute pan and add the onions. Fry for 57 minutes until the onions start to brown. 5. Throw in the chopped tomato and fry for an additional 34 minutes. 6. As the tomatoes begin to soften, add the garlic and ginger paste and fry for another 23 minutes. 7. Add the powdered spices and mix it all together. Fry for 2 minutes and add the coconut milk, 1/4 cup water and tamarind paste. 8. Stir it all together, add the green chilis and sugar. Bring the liquid to a gentle simmer for 23 minutes. 9. Add the marinated prawns, coating them in the spiced sauce while stirring, until they turn pink, for no more than 4 minutes. Recipe adapted from Maunika Gowardhan.

shrimp. turmeric powder. white wine vinegar. salt. tamarind paste. coconut oil. onion. tomatoes. garlic cloves. ginger. coconut milk. hot water. green chilies. brown sugar. cumin seeds. peppercorns. coriander seeds. kashmiri chili powder.

http://tastykitchen.com/recipes/main-courses/goan-prawn-curry/

Chicken Salsa Casserole

1 cup Uncooked White Rice. 15 ounces, weight Canned Black Beans, Rinsed And Drained. 1 whole Red, Yellow, Or Orange Bell Pepper, Cut Into 1/4-inch Dice. 2 cups Prepared Salsa (use Your Favorite). 1 cup Chicken Stock. 1- 1/2 teaspoon Ground Cayenne. 1 teaspoon Dried Oregano. 1 teaspoon Kosher Salt. 1/2 teaspoons Ground Black Pepper. 2 cups Shredded Cheddar Cheese. 4 whole Boneless, Skinless Chicken Breast Halves (whole Or Cut Into Pieces). 4 whole Scallions, Sliced (white And Green Parts).

Preheat oven to 375 degrees F. In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings. Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper. Cover casserole dish with foil and bake for 4560 minutes, or until chicken reaches 160 degrees F. Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese. Garnish with chopped scallions.

white rice. canned black beans. orange bell pepper. salsa. chicken stock. ground cayenne pepper. dried oregano. kosher salt. ground black pepper. shredded cheddar cheese. scallions.

http://tastykitchen.com/recipes/main-courses/chicken-salsa-casserole/

Grilled Cauliflower Crust Pizza with Greek Yogurt Pesto

12 cups Cauliflower, Cut Into Florets (for 12 Cups You'll Need About 2 Medium Heads Or 3 Lbs). 1 Tablespoon Plus 1 Teaspoon Garlic, Minced. 1/2 teaspoons Salt. 1 teaspoon Italian Seasoning. Pepper. 1-13 cup Plus 4 Tablespoons Parmesan Cheese, Grated And Divided. 2 Large Egg Whites. 1/2 cups Plain, Non-fat Greek Yogurt. 1/2 cups Firmly Packed Fresh Basil, Roughly Chopped. 2 teaspoons Garlic, Minced. 1 Tablespoon Olive Oil. Salt/pepper To Taste. 1 Small Zucchini, Sliced. 3 Roma Tomatoes, Sliced 1/2 Inch Thick *. 1/2 Tablespoons Olive Oil. 1/2 cups Parmesan, Grated. Fresh Basil, For Garnish.

1. Preheat your oven to 400 F and line a pizza pan with parchment paper. 2. In a large food processor, process the cauliflower until it is finely chopped and the texture of rice. I did mine in 4 batches. 3. Place the cauliflower into a large bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until its cool enough to handle, 10-15 minutes. 3. Dump the cauliflower into a thin kitchen towel (I did mine in two batches, see note) and wring out all the excess moisture. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust. 5. Transfer the cauliflower back into a large bowl and add the garlic, salt, Italian season, a pinch of pepper and 1 1/3 cups of the Parmesan. Stir until well combined and then add the egg whites, mixing until well combined. 6. Divide the cauliflower into 4 balls (about a heaping 1/2 cup each) and spread each ball onto the pizza pan, leaving a ridge for the crust, to create 4 mini pizzas. 7. Bake until golden brown, about 30 minutes. 8. While the pizza bakes, combine the Greek yogurt, basil and garlic in a small food processor (mine is 3 cups) until smooth and creamy, scraping the sides down as necessary. 9. With the food processor on, stream in the olive oil until well mixed. Set aside. 10. Then, preheat your grill to medium-high heat. 11. Combine the sliced zucchini, tomato and olive oil in a small bowl and season with a pinch of salt and pepper. Grill the veggies until charred, about 2-3 minutes a side. Place veggies onto a plate and set aside (see note). Keep your grill on. 12. Once the pizza crusts are cooked, remove them from the oven and preheat your broiler to high heat for 3 minutes. Take the remaining 4 tablespoons of cheese and sprinkle it onto the pizzas (1 tablespoon each) and broil for 2-3 minutes until golden brown and melted. 13. Spread some of the Greek yogurt sauce (see note) on each pizza and then top with the grilled veggies and sprinkle with remaining cheese. 14. Place the pizzas onto the grill just until the cheese melts, about 2-3 minutes. 15. Devour immediately. Notes: 1. Keep your tomato slices pretty thick, as its much easier to get off the BBQ that way, since they tend to stick 2. I find the thinner the towel, the more water you are able to squeeze out. 3. If you have troubles getting the tomato off the grill, a fork will really help! 4. You probably wont use all the sauce...but it makes a great veggie dip!

cauliflower. garlic. salt. italian seasoning. pepper. parmesan cheese. egg whites. fresh basil. garlic. olive oil. salt. zucchini. olive oil. parmesan cheese. fresh basil.

http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/grilled-cauliflower-crust-pizza-with-greek-yogurt-pesto/

Horseradish Deviled Eggs

8 whole Large Eggs, Hard-boiled Using Your Favorite Method. 2 Tablespoons Greek Plain Yogurt. 4 teaspoons Creamed Horseradish (bottled). 4 teaspoons Pickle Juice. 1 teaspoon Dijon Mustard. 2 teaspoons Fresh Dill, Plus More For Garnish. 1 pinch Coarse Salt. 1 pinch Freshly Ground Pepper.

Once your eggs are hard boiled (I cook them for uncovered for 11 minutes in a pot of boiling water, then immediately place them in an ice bath for 5 minutes), peel and slice them in half lengthwise. Carefully squeeze the yolks into a small food processor. Add the yogurt, horseradish, pickle juice, mustard, dill, and the salt and pepper. Blitz, blitz, blitz until nice and creamy. Taste it. Are you dancing? Yeah. Transfer the mixture into a small sealable plastic bag. Cut a teeny hole in the corner, and squeeze the filling into each egg half. Garnish with more fresh dill and see how little it takes for like, ALL of them to disappear.

eggs. plain yogurt. creamed horseradish. pickle juice. Dijon mustard. fresh dill. coarse salt. fresh ground pepper.

http://tastykitchen.com/recipes/appetizers-and-snacks/horseradish-deviled-eggs/

Cinnamon Vanilla Hotcakes

4 cups Flour. 1 cup Buttermilk. 1/4 teaspoons Salt. 1- 1/2 Tablespoon Sugar. 2- 1/2 Tablespoons Butter, Melted. 2 cups Regular Milk. 2 Tablespoons Baking Powder. 2 whole Eggs. 2 teaspoons Vanilla Extract. 2 teaspoons Cinnamon.

Mix well. Pour on a greased skillet. Eat. (Seriously. Thats it.)

flour. buttermilk. salt. sugar. butter. milk. baking powder. eggs. vanilla extract. cinnamon.

http://tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/cinnamon-vanilla-hotcakes/

Fried Potato Cake

3 medium potatoes (1 lb). 14 cup onion, finely chopped. 2 garlic cloves, minced. 12 teaspoon salt. 18 teaspoon pepper. 2 tablespoons butter. 12 cup cheese, shredded (The recipe calls for gruyere or emmentaler or swiss cheese, shredded, but I know the other two are h).

Wash the potatoes. In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain. Chill several hours or overnight. Peel the potatoes; shred enough to make 3 cups. Combine the shredded potatoes, onion, garlic, salt, and pepper. In a 10-inch skillet, melt the butter. Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge. Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown. Use a spatula to loosen the potatoes from the skillet. Place a plate or baking sheet on top the skillet. Invert the skillet to remove the potatoes. If necessary, add more butter to the skillet. Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes. Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted. Cut the potato cake into four wedges and serve. Garnish with sliced green onions, cut parsley, or sour cream if you wish.

potatoes. onions. garlic cloves. salt. pepper. butter. cheese.

http://www.food.com/recipe/fried-potato-cake-423128

Quick Pierogies (Potato Filled Pasta Pockets) Casserole

1 (16 ounce) package potato & cheese pierogies (about 12 pierogies). 1 tablespoon margarine. 1 medium onion, diced. 1 green pepper, diced. 1 (10 ounce) can cream of mushroom soup (or any Cream soup). 14 cup milk. 14 cup cheddar cheese, shredded.

Preheat oven to 350Boil Pierogies for about 5-8 minutes. Then drain. In a small skillet, melt margarine. Saute onion and green pepper for about 5 minutes. In a 2 quart casserole, combine drained pierogies with onion and green peppers. Blend milk and soup and pour over casserole. Top with Cheese. Bake in 350 oven for 35 minutes.

potato & cheese pierogies. margarine. onion. green pepper. cream of mushroom soup. milk. cheddar cheese.

http://www.food.com/recipe/quick-pierogies-potato-filled-pasta-pockets-casserole-56813

Unleavened Whole Wheat Bread

3 12 cups whole wheat flour. 1 pinch salt. 13 cup honey. 12 cup vegetable oil. 1 egg yolk. 78 cup warm milk.

Mix honey and oil and warm slightly. Mix egg yolk in warm milk. Add honey and oil to flour and salt. Then add egg and milk mixture gradually to the flour mixture. Divide dough into three equal pieces. Working with one piece at a time, roll out very thin to dinner plate size. Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles). Then score twelve spokes out from the center circle. Bake on cookie sheet for 10 minutes at 350 degrees. Wrap while still warm. Store in refrigerator or freezer. Makes three flat loaves.

whole wheat flour. salt. honey. vegetable oil. egg yolk. milk.

http://www.food.com/recipe/unleavened-whole-wheat-bread-205204

Mexican Spiced Corn Packets

1 (18 x 18-inch) sheet of Reynolds Wrap Heavy Duty Aluminum Foil. 4 ears corn. 1 tablespoon butter. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/4 cup crumbled cotija cheese. 1 teaspoon chili powder. 1 lime, zested and juiced. Salt to taste. 1/4 cup chopped cilantro. Lime wedges.

Preheat an outdoor grill for high heat. Cut kernels off corn. In a bowl, mix together corn kernels, butter, mayonnaise, sour cream, cotija cheese, chili powder, and lime juice and zest. Season with salt and pepper to taste. Place corn mixture on an 18 x 18-inch sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Form a packet, sealing folds well. Grill over high heat for about 25 minutes. Carefully open packet and top with cilantro. Serve with lime wedges.

aluminum foil. corn. butter. mayonnaise. sour cream. Cotija cheese. chili powder. lime. salt. cilantro. lime wedges.

http://allrecipes.com/recipe/mexican-spiced-corn-packets/

Richie's Stuffed Mushrooms

40 large fresh stuffing mushrooms. 1 tablespoon olive oil. 1 lb bulk italian sweet sausage. 1 -2 garlic clove, chopped. 1 cup ricotta cheese. 12 cup grated parmesan cheese. 1 cup grated mozzarella cheese (divided). 1 egg. 12 cup seasoned dry bread crumb. 2 tablespoons fresh parsley. salt and pepper.

Remove stems from mushrooms and reserve stems. Trim "woody" end of stems. Heat oil in large skillet. Add sausage and garlic to skillet and cook til sausage is no longer pink. let cool a bit. Combine all remaining ingredients including stems--reserving a 1/2 cup of mozzarella-- into the work bowl of a food processor. Pulse about ten times til combined, do not overmix. Mixture should have texture. Top each mushroom caps equally with (about a tablespoon) stuffing. Place in greased--9 x 13 baking dish--may need 2 dishes depending on size of mushrooms---top with reserved mozzarella. Bake at 350F for 20 minutes. Serve hot or at room temperature. Enjoy!

mushrooms. olive oil. italian sweet sausage. garlic cloves. ricotta cheese. parmesan cheese. mozzarella cheese. egg. seasoned dry bread crumbs. fresh parsley. salt and pepper.

http://www.food.com/recipe/richies-stuffed-mushrooms-221542

Brussels Sprouts With Bacon and Apple

3 slices bacon, cut into 1/4-inch pieces. 4 pints Brussels sprouts, ends trimmed and halved. salt. pepper. 1 apple, cored and cut into 1/4-inch pieces. 2 teaspoons red wine vinegar.

Preheat oven to 450 degrees. Arrange bacon in single layer on large rimmed baking sheet. Cook until browned. Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon. Roast until they begin to turn brown. Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened. Remove from oven, toss with red wine vinegar and serve immediately.

bacon. Brussels sprouts. salt. pepper. apple. red wine vinegar.

http://www.food.com/recipe/brussels-sprouts-with-bacon-and-apple-184255

Pineapple Ginger Smoothie

1 cup Frozen Pineapple Chunks. 1 Tablespoon Grated Ginger. 1/2 cups Non-fat Plain Greek Yogurt. 1/2 teaspoons Flaxseed. 1 cup Orange Juice. 3/4 cups Regular, Unsweetened Almond Milk.

Combine all ingredients in a blender and blend until smooth. Serve immediately and enjoy!

frozen pineapple chunks. ginger. Greek yogurt. flax seeds. orange juice.

http://tastykitchen.com/recipes/drinks/pineapple-ginger-smoothie-2/

Comforting Cheese Soup with Red Pepper and Bacon

2 Tablespoons Olive Oil. 1/2 whole Sweet Onion, Chopped. 2 Tablespoons Butter. 2 Tablespoons Flour, Plus More For Thickening. 2 cups Heavy Cream. 1/2 cups Chicken Stock. 1/2 cups Grated Yellow Cheddar Cheese. 1/2 cups Grated White Cheddar Cheese. 1/2 cups Grated Colby Cheese. 1/2 whole Red Pepper Chopped. 6 slices Bacon, Fried And Crumbled. 1 dash Salt And Pepper, to taste.

Heat 2 tablespoons of olive oil in a medium saucepan at medium-high heat. Add chopped onions and saute until translucent, about 10 minutes. Add flour and butter, whisking constantly to create a roux. Reduce to medium heat, and add heavy cream and chicken stock. Add cheeses in increments, stirring constantly so cheese does not stick to bottom. Reduce to low-medium heat and let simmer for 15 minutes, or until thick. Stir occasionally. Add salt and pepper to taste, if needed. If soup is not as thick as you would like, add flour by the tablespoon, stiring until it thickens. Add half of chopped red pepper and half of bacon to soup, stirring to mix. Let simmer for 5 more minutes. Serve in soups bowls. Garnish with remaining bacon and red pepper.

olive oil. sweet onion. butter. flour. heavy cream. chicken stock. cheddar cheese. white cheddar cheese. colby cheese. red pepper. bacon. salt and pepper.

http://tastykitchen.com/recipes/soups/comforting-cheese-soup-with-red-pepper-and-bacon/

Boona's Butterscotch Cheesecake Bars

1 (12 ounce) package butterscotch chips. 1/3 cup butter. 2 cups graham cracker crumbs. 1 (14 ounce) can condensed milk. 1 (8 ounce) package cream cheese, softened. 1 egg. 1 teaspoon vanilla extract.

Preheat oven to 350 degrees F (175 degrees C). Melt the butterscotch chips and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir butterscotch chip mixture and graham cracker crumbs together in a bowl. Press 1/2 the graham cracker crumb mixture into the bottom of a 9x13-inch baking dish. Beat condensed milk, cream cheese, egg, and vanilla extract with an electric mixer until light and fluffy. Pour cream cheese mixture over the graham cracker crumb mixture in the baking dish. Spread remaining 1/2 graham cracker mixture on top of cream cheese mixture. Bake in the preheated oven until set, 25 to 30 minutes. Chill completely before cutting.

butterscotch chips. butter. graham cracker crumbs. condensed milk. cream cheese. egg. vanilla extract.

http://allrecipes.com/recipe/boonas-butterscotch-cheesecake-bars/

Corn Cake Casserole

13 cups All-purpose Flour. 1/4 cups Cornmeal. 4 teaspoons Sugar. 1 teaspoon Baking Powder. 1/4 teaspoons Salt. 15 ounces, weight Can Of Cream-style Corn. 1/4 cups Frozen Or Canned Corn (thawed If Frozen And Drained If Canned). 4 Tablespoons Unsalted Butter, Melted (plus A Little More To Grease The Pan). 1 Tablespoon Canola Oil.

Preheat oven to 350F; lightly grease a standard loaf pan with butter. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cream-style corn, corn, butter, and oil and stir just until combined. Pour the batter into prepared pan and bake for 1 hour. (Adapted from a combination of Keeping it Simples recipe for Corn Casserole and CD Kitchens recipe for Jiffy Corn Muffin Mix Clone.)

all - purpose flour. cornmeal. sugar. baking powder. salt. cream - style corn. canned corn. unsalted butter. canola oil.

http://tastykitchen.com/recipes/sidedishes/corn-cake-casserole/

Apple Cider Pork Chops

1 cup Organic Apple Cider. 2 Tablespoons Extra Virgin Unfiltered Olive Oil. 3 Tablespoons Honey. 3 cloves Fresh Minced Garlic. 1 Tablespoon Dijon Mustard. 1/4 teaspoons Cayenne Pepper. 1/2 teaspoons Salt. 13 teaspoons Black Pepper. 1 Tablespoon Cornstarch. 13 cups Golden Raisins. 5 whole Boneless Pork Chops.

Make your marinade in a medium mixing bowl by whisking together apple cider, olive oil, honey, garlic, Dijon mustard, cayenne pepper, salt, pepper, and cornstarch. Measure 3/4 cup of marinade into a small sauce pan, add golden raisins, and cover. Set aside remaining marinade in a mixing bowl for the pork. Place the sauce pan in the refrigerator and allow the golden raisins to marinate and become plump while the pork marinates. Place the pork into marinade in mixing bowl and refrigerate for 68 hours. If you work or have a busy day ahead, this is ideal to prep in the morning, making dinner prep much easier at the end of a long day. Remove pork and sauce pan with raisins from the refrigerator 30 minutes prior to cooking and allow both to come to room temperature. Cook pork on a grill or on the stovetop over medium-high heat, flipping and basting with leftover marinade midway. Depending on the size of your pork chops, you will only need to cook them 35 minutes on each side. The pork is done when there is a small amount of pale pink in the center with white outer edges. Allow meat to rest for a few minutes on a plate while you place the saucepan with the marinade and raisins on medium heat. Simmer and stir frequently until sauce is heated through and thickened. If you cooked your pork on the stovetop, be sure to cook the sauce in the pan that the pork was cooked in to pull up any of that extra flavor that was left over from cooking. Remove from the heat, add the chops to the pan, and coat them in the apple cider sauce. Serve immediately.

apple cider. olive oil. honey. garlic. Dijon mustard. cayenne pepper. salt. black pepper. cornstarch. golden raisins. boneless pork chops.

http://tastykitchen.com/recipes/main-courses/apple-cider-pork-chops-2/

Lilly Belle's Strawberry Pudding

1 cup sugar. 12 cup all-purpose flour. 2 cups milk. 2 eggs, seperated. 1 (8 ounce) package frozen strawberries. 1 tablespoon butter. 1 teaspoon vanilla. vanilla wafer.

Mix sugar and flour togather. Add enough milk to sugar/flour to make paste. Stir in egg yolks to paste. Stir in remaining milk. Cook over double boiler until thick. Add strawberries. Cook about 5 minutes. Remove from heat. Add butter and vanilla. Stir. Line bottom of a 10 cup or 2.5 L bowl with vanilla wafers. (recipe calls for Jackson wafers but I use Nilla brand) Pour half of strawberry mixture over wafers. Repeat layers. May make meringue with egg whites or top with whipped cream.

sugar. all - purpose flour. milk. eggs. frozen strawberries. butter. vanilla. vanilla wafers.

http://www.food.com/recipe/lilly-belles-strawberry-pudding-384963

Becherovka Old-Fashioned

1- 1/2 ounce, fluid Templeton Rye Whiskey. 1/2 ounces, fluid Becherovka Liqueur. 1/2 ounces, fluid Simple Syrup. 1 dash Angostura Bitters. Ice, For Mixing And For Serving. 1 piece Citrus Rind, For Garnishing Your Glass.

Add all ingredients into a mixing glass and stir. Strain into a bucket glass and serve with a large piece of ice and a piece of citrus rind.

rye whiskey. Becherovka liqueur. simple syrup. Angostura bitters. ice.

http://tastykitchen.com/recipes/drinks/becherovka-old-fashioned/

Mango Apricot Glaze

1 1/2 cups rice wine vinegar. 1/2 cup raw sugar. 2 ripe mangoes, peeled and chopped. 4 fresh apricots, pitted and chopped. 1 tablespoon chopped fresh ginger root. 1 tablespoon honey. 1 tablespoon fresh lime juice.

Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.

rice wine vinegar. raw sugar. mangoes. fresh apricots. fresh gingerroot. honey. fresh lime juice.

http://allrecipes.com/recipe/mango-apricot-glaze/

Five-Spice Gingersnaps

2 cups all-purpose flour. 1 3/4 teaspoons Chinese five-spice powder. 1 1/2 teaspoons baking soda. 1/4 teaspoon salt. 3 tablespoons finely chopped crystallized ginger. 1 cup sugar. 1/4 cup Lyle's Golden Syrup. 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled. 1 large egg. Special equipment: parchment paper; a 2 1/2-inch round cookie cutter; a piping tip with a 1/4-inch plain round opening (if making cookies into ornaments); pastry bags or several small heavy-duty sealable plastic bags (optional). Garnish: decorative icing (optional)..

Whisk together flour, five-spice powder, baking soda, and salt in a small bowl. Pulse ginger with 1/4 cup sugar in a food processor until finely ground. Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop. Put oven rack in middle position and preheat oven to 325F. Line 2 large baking sheets with parchment paper. Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart. Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.) While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using. If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.

all - purpose flour. Chinese five spice powder. baking soda. salt. crystallized ginger. sugar. golden syrup. unsalted butter. egg. parchment paper. icing.

http://www.epicurious.com/recipes/food/views/five-spice-gingersnaps-236665

Clam Chowder

6 slices bacon, chopped. 1 12 large onions, chopped. 2 large potatoes, peeled,cut into 1/2 inch pieces. 1 large red bell pepper, chopped. 3 (10 ounce) cans baby clams, drained,liquid reserved. 2 cups whole milk (do not use skim or 0%). 12 cup bottled clam juice. 2 (15 ounce) cans cream-style corn. 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled.

Cook chopped bacon in large saucepan over medium heat until fat is rendered and bacon begins to brown; add onions and saute until tender, about 10 minutes; add potatoes and bell pepper and saute 1 minute; add reserved liquid from canned clams, milk and bottled clam juice; simmer chowder, uncovered, until vegetables are tender, about 15 minutes. add corn and clams to chowder; simmer until slightly thickened, about 5 minutes; mix in thyme; season to taste with salt and pepper.

bacon. onions. potatoes. red bell pepper. baby clams. bottled clam juice. cream - style corn. dried thyme.

http://www.food.com/recipe/clam-chowder-103221

Greek Pork Tenderloin Medallions

1 tablespoon fresh oregano, chopped or 12 teaspoon oregano, dried. 1 garlic clove, minced. 1 lb pork tenderloin. 1 cup chicken broth. 1 tablespoon lemon peel, grated. 1 tablespoon fresh lemon juice. 1 tablespoon capers, rinsed (optional). 2 teaspoons cornstarch. 1 tablespoon olive oil.

Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside. Cut pork tenderloin into 1-inch slices. Season with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter. Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F. ), turning once. Spoon sauce over pork to serve.

fresh oregano. garlic clove. pork tenderloin. chicken broth. lemon peel. fresh lemon juice. capers. cornstarch. olive oil.

http://www.food.com/recipe/greek-pork-tenderloin-medallions-205365

Breakfast Ring

2 packages Refrigerated Crescent Rolls, 8 Ounce Tubes. 1/4 cups Diced Onion. 13 pounds Bacon. 6 whole Eggs. 2 whole Wedges Garlic & Herb Cheese Spread. 1/2 cups Shredded Mexican Blend Or Cheddar Cheese.

1. Preheat oven to 375 degrees F. 2. On a large pizza stone or round cookie sheet, arrange crescent roll triangles around in an 11-inch circle with short sides of triangles overlapping in center and points of triangles pointing towards the outside. There should be a 5-inch diameter opening in the center of the circle. 3. Saute onion and bacon in a medium skillet until bacon is cooked and onions are transluscent. (Quick option, use already cooked bacon and crumble into pieces or buy real bacon bits.) Set aside in a bowl. 4. Scramble eggs in skillet just until cooked or no longer runny. Add the bacon and onions back into the skillet. 5. Apply cheese spread or cream cheese onto crescent rolls near center of the circle. (Alternative option: use 2 Tablespoons of cream cheese with 1/4 teaspoon of garlic powder.) Heap egg mixture on top of the cheese spread. Sprinkle with shredded cheese. 6. Wrap points of triangles up over filling, rolling towards the center. Pinch down edges or tuck underneath center. 7. Bake for 30-35 minutes until lightly golden brown. Slice and serve warm.

diced onions. bacon. eggs. herb cheese spread. cheddar cheese.

http://tastykitchen.com/recipes/breakfastbrunch/breakfast-ring/

Yummy Chocolate Crumb Cake

2 cups all-purpose flour. 1 cup sugar. 1 12 teaspoons baking soda. 12 teaspoon baking powder. 14 teaspoon salt. 14 cup butter, softened. 1 egg. 34 cup milk. 12 cup chocolate syrup (I used hershey's).

Heat oven to 350 degrees. Grease 9-inch baking pan. Stir together flour and sugar in large bowl. Remove 1/2 cup mixture; set aside for topping. Stir baking soda, baking powder and salt into remaining flour mixture. Add butter, egg, milk and syrup; beat mixer until well blended. Pour batter into greased pan. Sprinkle reserved flour mixture over top. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature.

all - purpose flour. sugar. baking soda. baking powder. salt. butter. egg. milk. chocolate syrup.

http://www.food.com/recipe/yummy-chocolate-crumb-cake-117514

Fresh Cranberry Sauce (Relish)

1 (12 ounce) bag cranberries. 2 granny smith apples, quartered. 1 orange, peeled and separated. 2 cups orange juice. 12 cup sugar.

Place 1 cup (or about 1.5 handfuls) of cranberries, 1/4 apple, 1 orange wedge, 1 tablespoon of sugar and 1/4 cup orange juice into a blender. Using the pulse method, begin to chop up ingredients. You may have to use a spoon or knife halfway through to get any stuck cranberries below the blades. Continue until contents are consistency of relish (smooth but not puree). Remove contents into a bowl and repeat until all ingredients are used up. For best taste, chill at least 4 hours prior.

cranberries. Granny Smith apples. orange. orange juice. sugar.

http://www.food.com/recipe/fresh-cranberry-sauce-relish-401594

Simply Sinful Cinnamon Rolls

1 14 cups milk. 12 cup sugar. 2 packages dry yeast. 12 cup water (110-115 degrees). 1 teaspoon sugar. 6 cups flour, half all-purpose and half bread flour. 2 eggs. 12 cup butter, room temperature. 2 teaspoons salt. 34 cup sugar. 1 14 cups brown sugar. 5 teaspoons ground cinnamon. 34 cup butter.

Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes. Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon. Then add eggs and yeast mixture and a couple cups of flour and beat again. Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir. Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking. Add more of the flour, as needed. Place dough in a greased bowl, turning once to grease all sides. Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees. Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again. Punch down dough again. Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle. Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered. Spread with one fourth the cinnamon sugar mixture. Roll up; roll tightly; Pinch edges; Cut into slices. Place in greased pan and let rise until double in size, 45-60 minutes. Bake in a 350 degree preheated oven for 20-25 minutes. Frost with a powdered sugar glaze or light amount of canned vanilla frosting.

milk. sugar. water. sugar. flour. eggs. butter. salt. sugar. brown sugar. ground cinnamon. butter.

http://www.food.com/recipe/simply-sinful-cinnamon-rolls-106825

Rhubarb Fool with Whipped Cream & Gingersnaps

2 cups (about 4 Large Stalks) Chopped Rhubarb, Chopped Into About 1/2-inch Pieces. 13 cups Granulated Sugar. 1- 1/2 cup Whipping Cream. 3 Tablespoons Powdered Sugar. 1 cup Crushed Gingersnap Cookies (about 16 Cookies).

The compote: In a medium saucepan (not over heat yet), stir together the chopped rhubarb pieces and sugar. Let the mixture rest for 15 minutes to allow the rhubarb to release some juices. Then set the saucepan over medium-high heat and bring the rhubarb to a boil, stirring constantly. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rhubarb is very tender, about 12 minutes. Then remove from the heat and allow rhubarb to cool. Then transfer to a bowl and refrigerate the mixture for at least 2 hours to allow the compote to thicken. In the bowl of a stand mixer (or a large bowl, using a hand mixer), beat the whipping cream and powdered sugar until stiff. Using 6 ounce glasses, alternate adding the compote, whipped cream and crushed gingersnaps in layers, ending with a dollop of whipped cream and a sprinkling of gingersnap crumbs. Serve.

rhubarb. granulated sugar. whipping cream. powdered sugar. gingersnap cookies.

http://tastykitchen.com/recipes/desserts/rhubarb-fool-with-whipped-cream-gingersnaps/

Turkey Cutlets with Melon Salsa

2 limes. 1 1/2 c. cantaloupe. 1 1/2 c. honeydew melon. 1 small Kirby (pickling) cucumber. 1 jalapeno chile. 1/4 c. fresh basil leaves. Salt and coarsely ground black pepper. 4 turkey breast cutlets. 4 oz. prosciutto.

Grease grill rack. Prepare outdoor grill for direct grilling over medium heat. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges and set aside. In medium bowl, combine lime juice, cantaloupe, melon, cucumber, jalapeno, basil, and 1/4 teaspoon salt. Makes about 3 cups salsa. Sprinkle turkey cutlets with lime peel and 1/4 teaspoon pepper. Wrap turkey cutlets with prosciutto, pressing prosciutto firmly to turkey. Place turkey on hot grill rack and cook 5 to 7 minutes or until turkey loses its pink color throughout, turning over once. Transfer turkey to plate; serve with melon salsa and lime wedges.Nutritional information given is for one serving of turkey only.Each 14 cup salsa: about 10 calories, 0 g protein, 3 g carbohydrate, 0 g total fat, 0 g fiber, 0 mg cholesterol, 50 mg sodium.

limes. cantaloupe. honeydew melon. kirby cucumber. jalapeno chile. fresh basil leaves. fresh coarse ground black pepper. turkey breast cutlets. prosciutto.

http://www.delish.com/recipefinder/turkey-cutlets-melon-salsa

Pisco Punch

1 4-pound pineapple, peeled, cut into 1-inch pieces. 1 750-ml bottle Pisco. 2 cups Simple Syrup. 1 1/2 teaspoons grated lime peel. 1 1/2 teaspoons grated white grapefruit peel. 2/3 cup fresh lemon juice. Ice cubes. 12 pineapple leaves (optional).

Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight. Strain Pisco into pitcher; discard pineapple. Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves, if desired.

pineapple. Pisco. simple syrup. lime zest. grapefruit peel. fresh lemon juice. ice cubes. pineapple.

http://www.epicurious.com/recipes/food/views/pisco-punch-234788

Creamy Potato Soup

2 whole Large Potatoes. 2 cloves Garlic. 1 whole Onion. 1 teaspoon Olive Oil. 1 pinch Sea Salt And Pepper. 1 dash Garlic Powder. 1 dash Onion Powder. 1 box 32 Ounce Organic Chicken Broth. 6 whole Wedges Of Light Creamy Swiss Flavor Cheese - One Wedge Is 21grams. 2 Tablespoons Low Fat Sour Cream.

Chop your potatoes, onion and garlic. Put some extra virgin olive oil (only need a about a teaspoon or so) in a pot and turn heat to medium and throw in your chopped potato, onion, and garlic. Cook for about 10 minutes stirring often (about every 2-3 minutes). Flavor with some sea salt and pepper and a light dash of garlic powder and onion powder. Add your box of organic chicken broth and stir well. Allow this to cook on medium heat for about 45-60 minutes allowing your potatoes to get really soft. Once your potatoes are soft take your hand masher or if you dont have that use a large spoon and mash your potatoes lightly into the broth. Next add your 6 wedges of Laughing Cow cheese, and your 2 tablespoons of sour cream and stir well allowing this to melt (should take about 5 minutes or so). You can turn your heat to medium low right now while you are stirring often and waiting for the cheese to melt all the way. You will want to taste it to see if it needs any more salt and pepper if it does add accordingly to taste. Serve!

potatoes. garlic cloves. onion. olive oil. salt and pepper. garlic powder. onion powder. chicken broth. cheese. low - fat sour cream.

http://tastykitchen.com/recipes/soups/creamy-potato-soup-5/

Chewy Chocolate Candies

2 tablespoons butter, melted. 2 (1 ounce) squares unsweetened chocolate, melted and cooled. 1/2 cup light corn syrup. 3 cups confectioners' sugar, divided. 3/4 cup powdered milk. 1 teaspoon vanilla extract.

In a medium mixing bowl, stir together butter and chocolate. Beat in corn syrup, 2 cups of confectioner's sugar, powdered milk and vanilla. Dough will be stiff. Sprinkle a work surface with the remaining 1 cup confectioners' sugar. Turn dough out onto work surface and knead until remaining sugar is incorporated. Shape into small logs and wrap in waxed paper.

butter. unsweetened chocolate squares. light corn syrup. confectioners' sugar. powdered milk. vanilla extract.

http://allrecipes.com/recipe/chewy-chocolate-candies/

Browned Butter Nutella Stuffed Chocolate Chip Cookies

1- 1/4 cup Nutella (or Other Chocolate-hazelnut Spread). 1 cup Unsalted Butter. 2- 1/4 cups All-purpose Flour. 1- 1/4 teaspoon Baking Soda. 1/4 teaspoons Salt. 1- 1/4 cup Light Brown Sugar. 1/4 cups Granulated Sugar. 1 Large Egg. 1 Large Egg Yolk. 1- 1/2 teaspoon Vanilla Extract. 1 Tablespoon Sour Cream. 1 cup Semi-Sweet Chocolate Chips. Kosher Salt, For Sprinkling.

1. Dollop the Nutella in 1-tablespoon size portions onto a baking sheet lined with aluminum foil and place in the freezer until ready to use, at least 20-30 minutes. 2. Cut the butter into 1 tablespoon size pieces, and place into a saute pan over medium heat. Stir until the butter is melted then keep heating and stirring. Remove the browned butter from the heat immediately when it looks light golden brown. Place into a bowl or container and let it sit for 10 minutes before proceeding in the recipe (see note below). 3. Whisk together the flour, baking soda and salt in a bowl. Set aside. Place the browned butter into the bowl of a stand mixer (you can use a hand mixer as well). Add the brown sugar and the white sugar, and beat with the paddle attachment on medium speed until combined and smooth. Beat in the egg, egg yolk, vanilla extract, and sour cream just until combined. 4. Add the dry ingredients slowly and mix on low speed until almost just combined. Pour in the chocolate chips and mix until just combined (see note below). 5. Take the Nutella dollops out of the freezer. Take out a large cookie scoop. Scoop the dough so that the scoop is about halfway filled and press the cookie dough into the scoop. Squish a frozen Nutella dollop into the cookie dough then top with additional cookie dough so that the cookie scoop is filled to the top. Repeat with the remaining cookie dough. Place all the cookie dough balls on a baking sheet lined with aluminum foil, cover with more foil, and refrigerate for at least 2 hours (the dough can be made up to 3 days in advance). 6. Preheat the oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Place 6 cookies on the mat at a time, leaving plenty of space between them. Bake for 12-15 minutes, or until the cookies are puffy and golden brown. As soon as you take them out of the oven, sprinkle them with a bit of kosher salt (do not be heavy handed with this, we want just little bites of saltiness). Let cookies cool for 10 minutes, then move to a cooling rack until completely cool (or eat them warm!). Repeat baking the remaining cookies. Enjoy! Notes: 1. Substitutions for these cookies are as follows: dark brown sugar instead of light brown sugar, regular or vanilla Greek yogurt instead of sour cream, milk or dark chocolate chips (or a combination of both) instead of semisweet chocolate chips, and sea salt instead of kosher salt. 2. Do not proceed immediately after browning the butter, as the hot butter will scramble the eggs in your cookie dough, which is no bueno. Also, dont put the browned butter immediately from the saute pan to the bowl of the stand mixer, because the stand mixer will keep the butter hot forever. 3. Mix your cookies only until just combined. Over-mixing results in tough, unsatisfying, weirdly-textured cookies. Adapted from Ambitious Kitchen.

nutella. unsalted butter. all - purpose flour. baking soda. salt. light brown sugar. granulated sugar. egg. egg yolk. vanilla extract. sour cream. semi - sweet chocolate chips. kosher salt.

http://tastykitchen.com/recipes/desserts/browned-butter-nutella-stuffed-chocolate-chip-cookies/

Peanut Butter Chocolate Waffle Sandwich

2 frozen waffles. 1 cup chocolate chips, or to taste. 2 tablespoons peanut butter.

Place waffles in the toaster oven and cook until halfway done, 2 to 3 minutes. Spread chocolate chips over waffles and return to toaster oven; cook until chocolate melts, 2 to 3 minutes. Spread chocolate evenly around waffle using a fork or toothpick. Spread peanut butter over chocolate layer. Close waffles together making a sandwich.

frozen waffles. chocolate chips. peanut butter.

http://allrecipes.com/recipe/peanut-butter-chocolate-waffle-sandwich/

Pain Au Riz (Rice Bread)

1 14 cups milk. 13 cup molasses. 2 tablespoons butter. 2 teaspoons salt. 2 (1/4 ounce) packages yeast. 4 cups all-purpose flour, approximately. 1 egg. 2 cups cooked rice, cooled. 12 cup currants.

Grease 2 8x4 inch loaf pans. in a medium saucepan, warm the milk, molasses, butter and salt. in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend. pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater. while beating, add the egg, rice and currants. Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook. the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added. Refrain from using too much flour. keep the dough elastic and not a hard ball. place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast). remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes. cut the dough into 2 pieces. form rectangular loaves the length of the pans. place the dough in the pans and push the dough into the corners of the pans with your fingers and level. cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes). preheat oven to 400 20 minutes before baking. place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger. (if using convection oven, reduce heat 50 degrees). turn out from pan onto metal rack to cool.

milk. molasses. butter. salt. yeast. all - purpose flour. egg. cooked rice. currants.

http://www.food.com/recipe/pain-au-riz-rice-bread-232893

Creamy Blue Cheese Dressing

8 chives. 14 cup sour cream. 125 g blue vein cheese. 2 tablespoons mayonnaise. 3 tablespoons milk. 12 teaspoon prepared English mustard. 1 teaspoon lemon juice. seasoning.

Combine all the ingredients together in a food processor until smooth and creamy. Served chilled.

chives. sour cream. blue cheese. mayonnaise. milk. English mustard. lemon juice. seasoning.

http://www.food.com/recipe/creamy-blue-cheese-dressing-362247

Easy and Super Delicious Black Bean Soup

1 (15 ounce) can black beans, rinsed and drained. 1/2 cup mild salsa. 1/2 cup vegetable broth. 1/4 teaspoon salt, or to taste. 1/4 cup shredded Cheddar cheese. 1 tablespoon sour cream, or to taste (optional).

Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes. Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

black beans. mild salsa. vegetable broth. salt. shredded cheddar cheese. sour cream.

http://allrecipes.com/recipe/easy-and-super-delicious-black-bean-soup/

Whipped Feta and Herb Dip

3/4 cups Feta Cheese. 1/4 cups Plain Nonfat Yogurt. 1 Tablespoon Fresh Dill, Chopped. 1 Tablespoon Fresh Parsley, Chopped. 1 Tablespoon Fresh Chives, Chopped. 1/4 teaspoons Garlic, Minced. 1/4 teaspoons Dijon Mustard. Salt And Freshly Ground Black Pepper.

Add all ingredients into a food processor and puree until feta is whipped to a thick, creamy consistency. Serve with whole grain crackers, pita chips, tomatoes, cucumbers, sliced bell peppers, etc.

feta cheese. plain nonfat yogurt. fresh dill. fresh parsley. fresh chives. garlic. Dijon mustard. salt & freshly ground black pepper.

http://tastykitchen.com/recipes/appetizers-and-snacks/whipped-feta-and-herb-dip/

Oatmeal Lace Cookies

6 Tablespoons Salted Butter, Melted. 1/2 cups Oats, Chopped. 1/2 cups Sugar. 1/4 cups Flour. 1/4 teaspoons Baking Powder. 2 Tablespoons Heavy Cream. 2 Tablespoons Corn Syrup (I Used Lyles Golden Syrup). 1 pinch Salt.

Melt the butter in a saucepan, set aside. In a food processor, pulse the raw oats into tiny pieces. Combine all ingredients: the butter, sugar, oats, flour, baking powder, heavy cream, corn syrup and salt into a bowl, mixing until all ingredients are incorporated. Using a measuring teaspoon, scoop a spoonful onto a baking sheet. Be sure to space several inches apart, about 3 inches to prevent cookies from merging together. Bake for 6-8 minutes, or until the cookies have spread and beginning to brown around the edges. Let them cool on the baking sheet. Remove with a metal spatula and serve! You can add a center filling, like raspberry jam or chocolate (white, dark or milk) and make a sandwich. These little sweets are quick and easy to make and oh so good!

salted butter. oats. sugar. flour. baking powder. heavy cream. corn syrup. salt.

http://tastykitchen.com/recipes/desserts/oatmeal-lace-cookies-2/

Irresistible Peanut Butter Cookies

34 cup Jif Creamy Peanut Butter. 12 stick Crisco All-Vegetable Shortening Sticks or 12 cup Crisco All-Vegetable Shortening. 1 14 cups firmly packed brown sugar. 3 tablespoons milk. 1 tablespoon vanilla extract. 1 large egg. 1 34 cups all purpose Pillsbury BEST All Purpose Flour. 34 teaspoon baking soda. 34 teaspoon salt.

HEAT oven to 375F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

creamy peanut butter. Crisco shortening. brown sugar. milk. vanilla extract. egg. all - purpose flour. baking soda. salt.

http://www.food.com/recipe/irresistible-peanut-butter-cookies-442966

Classic Lasagna

1 lb ground beef. 34 cup chopped onion. 2 tablespoons salad oil or 2 tablespoons olive oil. 1 (1 lb) can crushed tomatoes. 2 (6 ounce) cans tomato paste. 2 cups water. 1 tablespoon chopped parsley. 2 teaspoons salt. 1 teaspoon sugar. 1 teaspoon garlic powder (I use real clove garlic, minced). 12 teaspoon black pepper. 12 teaspoon oregano leaves. 4 ounces lasagna noodles. 1 lb ricotta cheese. 8 ounces shredded mozzarella cheese (I like it cheesey, so I use more). 1 cup grated parmesan cheese.

In large heavy pan lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes. Meanwhile cook lasagne as directed; drain. In 13x9x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean. Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings. I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite.

ground beef. onions. salad oil. crushed tomatoes. tomato paste. water. parsley. salt. sugar. garlic powder. black pepper. oregano leaves. lasagna noodles. ricotta cheese. mozzarella cheese. parmesan cheese.

http://www.food.com/recipe/classic-lasagna-56153

Mussels With Capers and White Wine

1 tbsp. margarine or butter. 1 medium shallot. 2 clove garlic. 1/2 c. dry white wine. 2 tbsp. drained capers. 3 lb. mussels. 1/2 c. fresh parsley leaves.

In 5- to 6-quart saucepot or Dutch oven, melt margarine over medium-high heat. Add shallot and garlic, and cook 2 minutes, stirring frequently. Stir in wine and capers, and heat to boiling; boil 2 minutes. Add mussels to saucepot and cook over medium-high heat, covered, 10 minutes or until shells open, stirring occasionally. Discard any unopened mussels. Serve mussels in bowls with sauce. Sprinkle with parsley. Mussels With Spicy Tomato Sauce: In 5- to 6-quart saucepot or Dutch oven, heat 1 cup jarred spaghetti sauce, 1/2 cup dry white wine, and 1/4 teaspoon crushed red pepper to boiling over medium-high heat. Reduce heat to medium-low and simmer 2 minutes, stirring frequently. Add 3 pounds mussels, scrubbed, with beards removed; cook and serve as above in steps 2 and 3. Sprinkle with 1/2 cup loosely packed fresh basil leaves, chopped, instead of parsley.Each serving of Mussels With Spicy Tomato Sauce: About 250 calories, 22 g protein, 18 g carbohydrate, 9 g total fat (2 g saturated), 1 g fiber, 48 mg cholesterol, 830 mg sodium.

margarine. shallot. garlic cloves. dry white wine. capers. mussels. fresh parsley leaves.

http://www.delish.com/recipefinder/mussels-capers-white-wine-1865

Cucumber and Tomato Salad

1 pint Cherry Or Grape Tomatoes, Halved. 1 whole English Cucumber, Chopped. 1/2 whole Onion, White Or Red Will Do. 1 bunch Fresh Parsley, Chopped. 2 Tablespoons Brown Sugar. 1 teaspoon Coarse Salt. 1/2 teaspoons Black Pepper. 2 Tablespoons Malt Vinegar. 1/4 cups Olive Oil.

Place all chopped tomatoes, cucumbers, onion and parsley in a large bowl. Combine sugar, salt, pepper, vinegar and olive oil in a mason jar with a lid. Shake well. Pour over vegetables and toss. Serve immediately.

grape tomatoes. English cucumber. onion. fresh parsley. brown sugar. coarse salt. black pepper. malt vinegar. olive oil.

http://tastykitchen.com/recipes/salads/cucumber-and-tomato-salad/

Potato Cabbage Chowder

1 (14 1/2 ounce) can chicken broth. 3 potatoes, peeled & cubed (abt. 3 cups). 12 cup milk. 2 cups chopped cabbage. 12 cup shredded carrot. 2 teaspoons chopped fresh dill or 12 teaspoon dried dill weed. 18-14 teaspoon pepper.

In medium saucepan, combine broth and potatoes. Bring to a boil. Reduce heat, cover and simmer 8 minutes or until tender. Cool slightly. Place 1 cup potato mixture in blender,. Add milk, cover and blend 30 seconds. Return to saucepan. Stir in remaining ingredients. Cook over medium heat 5 minutes or until cabbage is crisp-tender.

chicken broth. potatoes. milk. cabbage. carrots. dried dill weed. pepper.

http://www.food.com/recipe/potato-cabbage-chowder-112421

Anzac Biscuits I

1 cup quick cooking oats. 3/4 cup flaked coconut. 1 cup all-purpose flour. 1 teaspoon baking soda. 1 cup white sugar. 1/2 cup butter. 1 tablespoon golden syrup. 2 tablespoons boiling water.

Mix oats, flour, sugar and coconut together. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup. Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper). Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

quick - cooking oats. flaked coconut. all - purpose flour. baking soda. white sugar. butter. golden syrup. boiling water.

http://allrecipes.com/recipe/anzac-biscuits-i/

Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs

1/2 cup coarse fresh breadcrumbs made from crustless country-style bread. 5 teaspoons dijon mustard, divided. 2 teaspoons plus 1 tablespoon olive oil. 1/2 teaspoon mustard seeds. 1 9-ounce package fresh spinach leaves. 3 tablespoons half and half. 1 teaspoon chopped fresh thyme. 2 large eggs. Fresh thyme sprigs (for garnish).

Preheat oven to 400F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.

country bread. Dijon mustard. olive oil. mustard seeds. fresh spinach leaves. half - and - half. fresh thyme. eggs. fresh thyme sprigs.

http://www.epicurious.com/recipes/food/views/sunny-side-up-eggs-on-mustard-creamed-spinach-with-crispy-crumbs-363650

Caramel Coffee Syrup

1 cup sugar. 34 cup water, divided. 1 teaspoon vanilla. 1 pinch salt.

mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY. Turn heat to high and cover and let boil for two minutes. Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat. CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step. Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.

sugar. water. vanilla. salt.

http://www.food.com/recipe/caramel-coffee-syrup-312986

Rum Raisin Bread Pudding with Warm Vanilla Sauce

Pudding. 1 tablespoon butter. 1 apple, peeled and thinly sliced. 1/4 cup raisins. 1 tablespoon rum. 1 pinch ground cinnamon. 8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes. 3/4 cup brown sugar. 1/4 cup white sugar. 3/4 cup nonfat milk. 1 cup lowfat evaporated milk. 1 tablespoon ground cinnamon. 1/4 cup butter. 2 eggs. 1/2 teaspoon vanilla extract. Rum Sauce. 3 tablespoons nonfat milk. 5 teaspoons cornstarch. 1 tablespoon butter. 1 tablespoon rum. 1/2 cup nonfat milk. 1/4 cup white sugar. 1 tablespoon vanilla extract.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft. Toss apples with bread cubes, and spoon into prepared pan. Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

pudding. butter. apple. raisins. rum. ground cinnamon. cinnamon raisin bread. brown sugar. white sugar. nonfat milk. evaporated milk. ground cinnamon. butter. eggs. vanilla extract. rum. nonfat milk. cornstarch. butter. rum. nonfat milk. white sugar. vanilla extract.

http://allrecipes.com/recipe/rum-raisin-bread-pudding-with-warm-vanilla-sauce/

Pecan, Brown Sugar, and Kahlua Baked Brie

13- 1/4 ounces, weight Brie Cheese Wheel. 23 cups Pecans, Toasted And Chopped. 1/4 cups Brown Sugar. 2- 1/2 Tablespoons Kahlua Liqueur. Crackers (I Like Breton), To Serve. 2 whole Sweet Apples (like Honeycrisp Or Gala), Sliced, To Serve.

Preheat oven to 350 degrees F. Using a knife, score a circle around the top edge of the brie (leave 1/4 inch rim). Take a spoon and scrape the white rind off the center circle of the brie (to the inside of the 1/4 rim). Place brie on the center rack in an oven safe platter. Mix the pecans, brown sugar, and Kahlua in a small bowl. Carefully place the mixture in then center of the brie and spread to the edges (staying within the 1/4 rim you left). Bake for 8-15 minutes until brown sugar/pecan mixture begins to bubble. Be careful not to overcook (the brie will literally melt and lose its shape if baked too long). You want it nice and warm. Serve with crackers and apple slices.

cheese wheel. pecans. brown sugar. Kahlua. crackers. sweet apples.

http://tastykitchen.com/recipes/appetizers-and-snacks/pecan-brown-sugar-and-kahlua-baked-brie/

Perfect Diner Pancakes

1 cup All-purpose Flour. 13 cups Malted Milk Powder. 3/4 teaspoons Salt. 1- 1/2 teaspoon Baking Powder. 1/4 teaspoons Baking Soda. 3/4 cups Milk. 1 whole Extra Large Egg. 1 teaspoon Vanilla Bean Paste Or Extract. 3 Tablespoons Melted Butter.

Heat the griddle (or non-stick skillet) to medium-high. In a bowl, add all the dry ingredients and whisk to blend. In a smaller bowl, whisk the milk, egg, and vanilla until frothy. Add the milk mixture to the dry mix and whisk until smooth. Finally, whisk in the melted butter. Allow the pancake batter to rest for 3-5 minutes to thicken. Start by making one pancake as a test-batch to ensure your heat in accurate. Use a 1/4 -1/3 cup scoop to ladle the batter onto the griddle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. If your batter thickens too much, add 1-2 tablespoons of milk to thin it just enough to pour. Makes 8-10 pancakes.

all - purpose flour. instant malted milk powder. salt. baking powder. baking soda. milk. extra large egg. vanilla bean paste. butter.

http://tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/perfect-diner-pancakes/

Homemade Spring Rolls

1 package Wonton Wrappers (you Won't Use Them All). 1/2 Tablespoons Olive Oil. 1/2 teaspoons Garlic, Chopped. 1 Tablespoon Red Onion, Chopped. 1-78 ounces, weight Boiled Potatoes Diced. 1-78 ounces, weight Carrot -small Diced. 150 Tablespoons Smoked Or Pre-cooked Salmon, Crumbled. 1/4 teaspoons Pepper. 1/4 teaspoons Salt To Taste. 1/2 whole Egg, Beaten (for Egg Wash). 1 cup, 2-23 teaspoons, 78 pinches Fresh Coconut Oil.

(I used homemade round wrappers for mine, but you can use the packaged wonton wrappers if you like). Make the filling: In a pan heat 1/2 tablespoon of olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion, boiled potatoes, carrot and salmon. Mix and saute until onion is softened and everything is heated through. Add pepper and salt. Mix well. Take a wrapper. Brush egg wash around the edges of the wrapper. Next place one tablespoon of the filling mixture towards the bottom part of the wrapper (put it on in a thin log shape). Fold the bottom half of the wrapper over the filling. Next fold left side over the filling. Now fold the right side over the filling. After that continue to roll up the wrapper into a tight cylinder shape and seal end. Assemble the remaining spring rolls the same way using up the remaining filling with as many wonton wrappers as you need. Deep fry the rolls in hot oil (over medium heat), flipping a couple of times until all sides are golden brown. Remove the fried egg rolls onto absorbent paper and serve hot with tomato sauce or green chutney. Enjoy.

olive oil. garlic. red onions. boiled potatoes. salmon. pepper. salt. egg.

http://tastykitchen.com/recipes/appetizers-and-snacks/homemade-spring-rolls/

White Cake

1 13 cups sugar. 12 cup butter, you do need butter here i think cause you can really taste it. 1 cup milk. 3 teaspoons baking powder. 1 teaspoon vanilla. 12 teaspoon salt. 3 egg whites. 2 14 cups cake flour.

beat egg whites til stiff. cream sugar and butter in separate bowl sift dry ingredients add to creamed mixture. add milk and vanilla fold in egg whites pour into greased 9x13 cake pan grease and flour mine stuck a little with only greasing bake 30 minutes at 350 degrees or until done .

sugar. butter. milk. baking powder. vanilla. salt. egg whites. cake flour.

http://www.food.com/recipe/white-cake-366528

Family-Favorite Macaroni and Cheese

2 cups uncooked elbow macaroni. 14 cup butter (I use margarine) or 14 cup margarine (I use margarine). 14 cup all-purpose flour. 12 teaspoon salt. 14 teaspoon pepper. 14 teaspoon ground mustard (I use a squirt of yellow mustard). 14 teaspoon Worcestershire sauce. 2 cups milk. 8 ounces extra-sharp cheddar cheese, cubed. 18 cup Italian seasoned breadcrumbs. 1 tablespoon grated parmesan cheese.

Heat oven to 350 degrees. Cook elbow macaroni as directed on package. While macaroni is cooking, melt butter in a 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish. Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese. Bake, uncovered, for 25 minutes or until bubbly.

elbow macaroni. butter. all - purpose flour. salt. pepper. ground mustard. Worcestershire sauce. milk. extra - sharp cheddar cheese. Italian seasoned breadcrumbs. parmesan cheese.

http://www.food.com/recipe/family-favorite-macaroni-and-cheese-115372

Chicken Cordon Bleu II

2 boneless skinless chicken breast halves. 4 slices ham. 2 ounces swiss cheese. 1 beaten egg. 1 tablespoon water. 14 cup flour. 12 cup breadcrumbs, seasoned. 1 tablespoon butter. 1 tablespoon cooking oil.

Place chicken breasts between 2 pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly into a rectangle about 1/4 inch thick. Remove wrap and repeat with other breast. Place 2 slices of ham on each chicken piece. Cut a cheese wedge into 3 or 4 pieces and lay along center of ham slice. Fold in bottom and sides; secure with toothpicks. Coat rolls with flour. Dip into bowl with egg and water mixture; coat with bread crumbs. Dip in egg mixture again, coat with more bread crumbs. Heat butter and oil in 10 inch skillet. Cook rolls until browned on each side and no longer pink for about 15-20 minutes. Bake in preheated 400 degree oven for an additional 15 minutes.

boneless skinless chicken breast halves. ham. swiss cheese. egg. water. flour. breadcrumbs. butter. cooking oil.

http://www.food.com/recipe/chicken-cordon-bleu-ii-353636

Big Oatmeal Chocolate Chip Cookies

1 cup butter or 1 cup margarine, softened. 1 12 cups firmly packed brown sugar. 2 eggs. 1 teaspoon vanilla. 1 12 cups all-purpose flour. 2 teaspoons baking soda. 1 teaspoon salt. 2 13 cups rolled oats. 1 (12 ounce) package semisweet chocolate or 1 (12 ounce) package butterscotch chips. 1 12 cups nuts, chopped. granulated sugar.

Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla. In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly. Add oats, chocolate chips, and nuts; mix well. Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet. Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary. Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely. Store in airtight container.

butter. brown sugar. eggs. vanilla. all - purpose flour. baking soda. salt. rolled oats. semisweet chocolate. nuts. granulated sugar.

http://www.food.com/recipe/big-oatmeal-chocolate-chip-cookies-328433

Banana Chip Muffins

1 34 cups all-purpose flour. 14 cup sugar. 2 12 teaspoons baking powder. 34 teaspoon salt. 1 egg. 12 cup milk. 13 cup vegetable oil. 12 cup mashed ripe banana. 12 cup unsweetened applesauce. 1 cup miniature semisweet chocolate chips.

In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. Fill greased muffin cups two-thirds full. Bake at 400 for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

all - purpose flour. sugar. baking powder. salt. egg. milk. vegetable oil. bananas. unsweetened applesauce. miniature semisweet chocolate chips.

http://www.food.com/recipe/banana-chip-muffins-161290

Joanna's Salsa

2 (14.5 ounce) cans stewed tomatoes. 1 (10 ounce) can diced tomatoes with green chile peppers. 1 onion, chopped. 2 cups diced celery. 1 green bell pepper, chopped. 2 tablespoons white sugar.

Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.

stewed tomatoes. green chili peppers. onion. celery. green bell pepper. white sugar.

http://allrecipes.com/recipe/joannas-salsa/

Carrot Beetroot Sweet Balls

1 Tablespoon Ghee (Clarified Unsalted Butter). 1- 1/2 cup Grated Carrots. 1/2 cups Grated Beetroot. 5 cups Full Fat Milk. 1/2 cups Condensed Milk. 1/4 Tablespoons Cardamom Powder. 6 whole Cashews, Broken Into Pieces. 1/2 cups Desiccated Coconut.

Heat ghee in a heavy-bottomed pan over medium heat. Add grated carrot and beetroot, saute for 2 minutes. Add milk and condensed milk, and cook for at least 15 minutes, stirring constantly, until mixture has thickened and reduced, and water from vegetables has cooked off. Taste and adjust sweetness, adding more condensed milk or sugar to taste, once again stirring well for 510 minutes until thick. Turn off heat and add cardamom powder. Allow to cool. (At this point, you have halwa or pudding, and can serve this hot.) Once cooled to room temperature, shape into balls and add cashew pieces. Freeze for 5 minutes to allow them to set. Spread coconut on a plate and coat balls with coconut.

ghee. carrots. beetroots. whole milk. condensed milk. cardamom powder. cashews. desiccated coconut.

http://tastykitchen.com/recipes/desserts/carrot-beetroot-sweet-balls/

Cinnamon Apricot Ice Cream Topping

12 cup apricot preserves. 12-1 teaspoon cinnamon (depends on your love of cinnamon). 1 tablespoon dry sherry. 1 tablespoon brown sugar. 1 lemon, zest only.

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

apricot preserves. cinnamon. dry sherry. brown sugar. lemon.

http://www.food.com/recipe/cinnamon-apricot-ice-cream-topping-413649

Snow Peas With Fresh Mint

1 tablespoon butter. 2 tablespoons slivered almonds. 12 lb snow peas, trimmed (about 3 cups). 1 tablespoon fresh mint leaves. salt. pepper.

NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first. Melt butter over medium heat and lightly brown the slivered almonds. Add snow peas, fresh mint and 2 tablespoons water. Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender. Season with salt and pepper to taste.

butter. slivered almonds. snow peas. fresh mint leaves. salt. pepper.

http://www.food.com/recipe/snow-peas-with-fresh-mint-146121

Sausage Rolls

3 (8 ounce) packages crescent rolls. 2 lbs sausage, fried and crumbled. 14 lb swiss cheese. 14 lb cheddar cheese. 3 eggs. 1 teaspoon oregano. 1 teaspoon garlic powder. parmesan cheese, to taste.

Mix Fried sausage and rest of ingredients, (except cresent rolls). Open cresent rolls, divide into 6, pinch seams (2 cresent rolls per). Divide sausage and put in center, pull up and pinch seams. Bake at 375 for 20 minutes.

crescent rolls. sausage. swiss cheese. cheddar cheese. eggs. oregano. garlic powder. parmesan cheese.

http://www.food.com/recipe/sausage-rolls-121361