Datasets:

nguyenkhoa

/

recipe1M_v2

like 1

Roasted Sweet Potatoes With Cinnamon Pecan Crunch

34 cup firmly packed brown sugar, divided. 2 tablespoons orange juice. 2 teaspoons McCormick Pure Vanilla Extract. 1 12 teaspoons McCormick Cinnamon, Ground, divided. 1 12 teaspoons McCormick Ginger, Ground, divided. 12 teaspoon salt. 3 lbs sweet potatoes, peeled and cut into 1-inch chunks. 1 cup dried cranberries. 6 tablespoons butter, cut up, divided. 12 cup flour. 1 cup chopped pecans.

Preheat oven to 400F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

brown sugar. orange juice. pure vanilla extract. cinnamon. ginger. salt. sweet potatoes. dried cranberries. butter. flour. pecans.

http://www.food.com/recipe/roasted-sweet-potatoes-with-cinnamon-pecan-crunch-519300

Baked Mashed Potatoes With a Carrot Shell

butter. 2 -3 carrots, sliced. 1 cup frozen peas (optional) or 1 cup fresh peas, cooked (optional). 2 lbs potatoes. 2 eggs, beaten. 14 cup butter or 14 cup margarine. 14 cup milk or 14 cup cream. 12 teaspoon salt. 18 teaspoon white pepper.

Generously butter a 1 1/2 quart ovenproof bowl. Don't skimp here! If you do, the carrots will stick to the bowl when you unmold it onto a plate. Cook carrot slices in boiling water or chicken broth for about 5 minutes. Remove from heat; drain and cool slightly. Cover the bottom and sides of the bowl with carrot slices. If using peas, cook the peas and arrange the peas between the carrot slices (using whatever design you like). I prefer to cook the peas and use them as a garnish around the final plated dish. Meanwhile, peel and cube the potatoes. Cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender. Drain. In a mixing bowl, mash potatoes. Mix in eggs, 1/4 cup butter, milk, salt, and white pepper. Spoon mashed potatoes into carrot-lined bowl. Cover with foil. At this point you can refrigerate up to 24 hours if needed. Bake at 350 for 40-45 minutes or until slightly puffed and the center is hot. Remove from oven; let stand 5 minutes (a must! ), then unmold onto a serving plate.

butter. carrots. frozen peas. potatoes. eggs. butter. milk. salt. white pepper.

http://www.food.com/recipe/baked-mashed-potatoes-with-a-carrot-shell-401677

Creamy Potato Leek Soup

12 cup sliced leek, washed well. 2 cans chicken broth. 4 medium potatoes, cut in 1" cubes. 1 onion, diced. 34 cup heavy cream. 12 teaspoon pepper. 12 teaspoon salt. 1 teaspoon dried thyme. 12 teaspoon celery seed. 18 teaspoon garlic powder.

Bring broth to a boil and reduce to medium. Add leeks, potatoes, and onion. Simmer, covered, 25-30 minutes. Add seasonings and cream. Simmer 5 minutes more. Slightly mash with a potatoe masher to desired consistency. Serve with salad and crusty bread. A snap to make, but tastes gourmet!

leeks. potatoes. onion. heavy cream. pepper. salt. dried thyme. celery seeds. garlic powder.

http://www.food.com/recipe/creamy-potato-leek-soup-11209

Bluespberry Cobbler

24 ounces, weight Fresh Blueberries. 18 ounces, weight Fresh Raspberries. 2 Tablespoons Lime Juice. 1 Tablespoon Cornstarch. 3/4 cups Granulated Sugar, Divided. 1 whole Egg, Beaten. 1/2 cups Milk. 1 teaspoon Vanilla Extract. 1 cup Flour, All Purpose. 1 cup Cornmeal. 2 Tablespoons Baking Powder. 1 pinch Salt. 6 Tablespoons Butter, Frozen. Sweetened Whipped Cream For Serving.

This can be made in individual serving-sized cups, a 10 round pie pan, or a 9x 9 square pan. Preheat oven to 350 F. Grease baking dish(es). In a large bowl, combine berries with lime juice, cornstarch, and 1/4 cup of sugar. Toss to combine and let the mixture sit for 10-15 minutes. In a small bowl, whisk egg, milk and vanilla extract. Set aside. In another separate bowl, whisk flour, cornmeal, remaining 1/2 cup of sugar, baking powder and a pinch of salt. Cut the butter into small pieces, or grate it on the largest side of a kitchen grater (butter must be frozen if grating). Work the cold butter into the dry ingredients, taking care not to overwork and melt the butter pieces if using your fingers. Pour egg and milk mixture over flour/butter mixture and stir until just combined, folding the batter for the last few turns. The batter will be thick. Divide/spoon berries into the baking pan(s) then top with spoons full (dollops) of batter. Sprinkle with a few pinches of additional sugar on top (optional). Bake until the berries start to bubble and the batter turns golden around the edges. For the individual serving-sized cups this is achieved in 25-30 minutes, for a 10 round or a 9x9 pan this is achieved in 35-45 minutes. When done remove pan(s) from the oven and set on a wire rack. Allow the cobbler(s) to cool at least 15 minutes before serving. I recommend serving these slightly warm with a few dollops, or squirts, of sweetened whipped cream. Makes 10 servings. Recipe adapted from Recipe Girl, on Driscolls website.

fresh blueberries. fresh raspberries. lime juice. cornstarch. granulated sugar. egg. milk. vanilla extract. flour. cornmeal. baking powder. salt. butter. cream.

http://tastykitchen.com/recipes/desserts/bluespberry-cobbler/

Fancy Shrimp Cocktail

14 cup ketchup. 1 -2 teaspoon prepared horseradish. 1 lemon, zest of. 12 lemon, juice of. 2 celery ribs (from the heart and finely chopped). 3 tablespoons fresh parsley leaves, chopped or 1 tablespoon dried parsley. 1 lb cooked shrimp (medium, peeled, tails removed). 4 pieces lettuce leaves.

Combine ketchup, lemon zest, lemon juice, celery and parsley in a small bowl. Add shrimp and coat evenly. Chill 20-30 minutes. Line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp mixture.

ketchup. prepared horseradish. lemon. lemons. celery ribs. fresh parsley leaves. cooked shrimp. lettuce leaves.

http://www.food.com/recipe/fancy-shrimp-cocktail-202595

Mango Oatmeal Breakfast Smoothie

1/2 cup orange juice. 1/2 cup frozen mango chunks. 1/2 banana, cut into chunks. 1/3 cup plain yogurt. 1/4 cup oats.

Blend orange juice, mango, banana, yogurt, and oats together in a blender until smooth.

orange juice. frozen mango chunks. banana. plain yogurt. oats.

http://allrecipes.com/recipe/mango-oatmeal-breakfast-smoothie/

Chicken Goulash

8 boneless chicken thighs. 2 medium onions. 1 tablespoon paprika. 1 teaspoon caraway seed. 115 g button mushrooms. 14 ounces canned chopped tomatoes. 1 14 cups chicken stock. freshly chopped parsley (to garnish).

Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken. Cook over a medium heat for about 15 minutes, until well browned on all sides. Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat. Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes. Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender. Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently. Then sprinkle with the freshly chopped parsley and serve immediately.

boneless chicken thighs. onions. paprika. caraway seeds. button mushrooms. chopped tomatoes. chicken stock. parsley.

http://www.food.com/recipe/chicken-goulash-325271

Green Soup

12 onion, chopped fine. 1 garlic clove, minced. 2 stalks celery, diced. 1 tablespoon oil. 6 12 cups vegetable stock. 1 14 cups split peas, rinsed. 2 bay leaves. 5 cups zucchini, diced. 14 teaspoon basil. 14 teaspoon ground pepper. 1 teaspoon salt. 1 lb spinach, washed and chopped. 14 cup chopped fresh parsley.

Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes. Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender. Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.

onions. garlic clove. celery. oil. vegetable stock. split peas. bay leaves. zucchini. basil. ground pepper. salt. spinach. fresh parsley.

http://www.food.com/recipe/green-soup-282839

Honey Glazed Scallops

2 pounds large sea scallops, rinsed and drained. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 1 teaspoon low sodium seafood seasoning (such as Old Bay 30% Less Sodium Seasoning). 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 tablespoon margarine. 2 tablespoons lemon juice. 2 tablespoons honey. 1 shallot, chopped. 1 clove garlic, chopped.

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish. Season scallops with salt, pepper, and low sodium seafood seasoning in a bowl. Place scallops in prepared baking dish and sprinkle with olive oil and 1 tablespoon of lemon juice. Bake in preheated oven until scallops are hot and beginning to turn opaque, about 15 minutes. Combine margarine, 2 tablespoons of lemon juice, honey, shallot, and garlic in a small saucepan, and bring to a simmer over medium heat. Cook and stir until the sauce thickens and the shallot has softened and turned translucent, about 5 minutes. Remove scallops from oven and use tongs to turn each scallop over in the baking dish. Sprinkle the hot lemon-honey sauce evenly over the scallops. Return scallops to oven and continue baking until scallops are opaque and sauce has formed a glaze over the scallops, 15 to 20 minutes.

large scallops. salt. ground black pepper. seafood seasoning. olive oil. lemon juice. margarine. lemon juice. honey. shallot. garlic clove.

http://allrecipes.com/recipe/honey-glazed-scallops/

Special Spuds

2 pounds potatoes, cubed. 2 tablespoons dried minced onion. 2 1/2 teaspoons dried parsley. 1 1/2 teaspoons garlic powder. 1 teaspoon seasoned salt. 1/4 teaspoon fresh-ground black pepper. 2 1/2 tablespoons olive oil.

Preheat oven to 375 degrees F (190 degrees C). Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil. Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.

potatoes. onions. dried parsley. garlic powder. seasoning salt. fresh ground black pepper. olive oil.

http://allrecipes.com/recipe/special-spuds/

Fish Cushions With Papaya-Raisin-Dip

1 papaya (1/2 cup fruit flesh). 1 tablespoon raisins. 1 tablespoon rum (amber). 12 red chili pepper (see note, seeded, finely chopped). 12 tablespoon sour cream. 12 garlic clove, minced. 1 teaspoon lemon juice. 12 teaspoon coriander, chopped. salt and pepper. 5 ounces king fish fillets (see note). 6 slices of toast bread. 1 teaspoon lemon juice. 1 teaspoon olive oil. 1 egg white. 1 egg yolk. 12 tablespoon milk. 2 teaspoons coconut flakes (dried). brown sugar. salt and pepper, to taste. olive oil (for frying).

Mix raisins with rum and set aside. Let stand for at least 30 minutes to soak raisins with rum. Put papaya fruit flesh, sour cream, garlic, chili pepper and lemon juice in food processor and mix until smooth for about 10 to 20 seconds. Remove raisins from rum and add to papaya mixture. Add 1/4 teaspoon of the rum and coriander. Mix with a spoon. Add salt and pepper to taste. Set sauce aside. You can prepare sauce in advance. Cut fish fillet into cubes and mix with lemon juice and 1 teaspoon olive oil. Add salt and pepper to taste. Set aside. Remove crust from toast bread. Roll out every barked toast bread slice very thinly using a rolling pin. Brush the margins of the slices with egg white. Place the fish on three of these slices. Use also the fluid. Cover the three slices with the remaining three to build the cushions. Press the edges of the slices to close the cushions. Use a knife to remove "excess" of bread. Mix egg yolk with milk and add a pinch of salt. Brush the cushions very lightly on both sides with egg yolk mixture (but remain about the half for later use). Preheat broiler of your oven. Heat up olive oil in a pan. Fry the cushions in oil when hot on both sides for about 2-3 minutes until golden. Remove cushions from pan. Brush cushions with the remaining egg yolk mixture on top side and sprinkle with coconut flakes. Sprinkle a pinch of brown sugar on each cushion. Broil the cushions in the oven until coconut flakes are golden for about 1-2 minutes. Serve the fish cushions hot with the papaya-raisin-sauce. NOTE on fish: if you can't get King Fish or Mackerel, you can use other firm fish fillet. I have also tried tilapia. NOTE on chili pepper: if you like it hot you can use more, if you like it mild use less or a mild type chili pepper. I have used a mild one here. NOTE on serving: as an appetizer this will make 3 servings. As a main dish it will make 1 serving. As a main dish serve it with rice or a green salad. Time to make does not include time to soak the raisins.

papaya. raisins. rum. red chili peppers. sour cream. garlic cloves. lemon juice. coriander. salt and pepper. fish fillets. bread. lemon juice. olive oil. egg white. egg yolk. milk. coconut flakes. brown sugar. salt and pepper. olive oil.

http://www.food.com/recipe/fish-cushions-with-papaya-raisin-dip-161388

Seeduction Bread

1 1/4 cups warm water (105 degrees to 115 degrees). 2 tablespoons molasses. 2 tablespoons honey. 1 (.25 ounce) envelope active dry yeast. 2 tablespoons canola oil. 2 cups unbleached all-purpose flour. 1 cup whole wheat flour. 1 1/2 teaspoons sea salt. 3 tablespoons raw pumpkin seeds. 2 tablespoons raw sunflower seeds. 1 tablespoon poppy seeds. 2 tablespoons millet seed. 3 tablespoons malted barley flour. 1 tablespoon wheat gluten. 1 egg white, beaten. 1 teaspoon millet seed.

Gently stir together the warm water, molasses, honey, and yeast in a large bowl and let stand until foamy, about 5 minutes. Pour oil into the yeast mixture. In a separate bowl mix together all-purpose flour, whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour, and vital wheat gluten. Stir the flour and seed mixture to the yeast mixture until it pulls together. Turn the dough out of the bowl onto a lightly floured surface. Knead for 7 to 8 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour. Grease a 9x13 baking sheet. Punch down the risen dough and turn out of the bowl onto a lightly floured surface. Form into a round or oval loaf shape and place onto the prepared baking sheet. Cover the dough and allow to rise until doubled in size again, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C) toward the end of this second rise. Slash the top of the loaf diagonally with a sharp razor blade or serrated knife, carefully brush with the beaten egg white, and sprinkle remaining millet seeds over the top. Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.

warm water. molasses. honey. active dry yeast. canola oil. unbleached all - purpose flour. whole wheat flour. sea salt. pumpkin seeds. sunflower seeds. poppy seeds. millet seeds. barley flour. wheat gluten. egg white. millet seeds.

http://allrecipes.com/recipe/seeduction-bread/

Rooibos Dark Chocolate Ganache Shards

1 Tablespoon Melted Butter. 1/2 cups (scant) Heavy Cream. 1/4 cups Hazelnuts, Chopped. 2 Tablespoons Honey Plus A Drizzle. 1 teaspoon Vanilla. 4 bags Rooibos Tea, Individual Size Tea Bags. 12 ounces, weight Dark Chocolate, Chopped (best Quality Available). 2 ounces, weight Milk Chocolate, Chopped. 1/4 cups Dried Cranberries, Chopped. 2 pinches Sea Salt.

Line an 8x12 inch (1/4 sheet size) jelly roll pan with parchment paper and set aside. Combine the melted butter and heavy cream in a cup; you want 1/2 cup total liquid. Set aside. In a saute pan over medium heat, toast the hazelnuts, tossing occasionally. Drizzle with a bit of honey over the top halfway through cooking. The nuts will be toasted when you can smell the nutty aroma, and they are a nice golden brown (about 5-8 minutes). Remove from heat. In a separate saucepan, mix the cream mixture, vanilla, and honey together. Heat on medium low for about 2-3 minutes until warm and smooth. Remove from the heat and add the tea bags. Set pan aside and let the mixture steep for 10-15 minutes. Place a heatproof bowl over a simmering pot of water to make a double boiler. Make sure the bottom of the bowl does not ever touch the water. Place about 10 ounces of the dark chocolate in the bowl to melt, stirring frequently. Once melted, remove from the stove and stir in the milk chocolate until completely melted and incorporated. Remove the tea bags from the cream mixture. Pour the cream mixture into the chocolate gradually and stir until completely combined. Once incorporated, add the remaining dark chocolate and stir to combine. If needed, place the bowl back on the double boiler on a low simmer until melted and smooth. Pour and spread the chocolate mixture into the 8x12 jelly roll pan. Sprinkle the top with chopped cranberries, toasted hazelnuts, and a couple pinches of sea salt. Let the chocolate sit at room temperature for two hours. Then, move to the refrigerator to set for at least another two hours. Cut the chocolate into random pieces with a knife. Eat immediately or store in the refrigerator for up to two weeks. Enjoy! Side note: You can substitute milk chocolate for some of the dark chocolate if preferred. Other nuts such as almonds or walnuts will work as well if hazelnuts are not on hand.

butter. heavy cream. hazelnuts. honey. vanilla. dark chocolate. milk chocolate. dried cranberries. sea salt.

http://tastykitchen.com/recipes/desserts/rooibos-dark-chocolate-ganache-shards/

Mushroom Tomato Ragout with Soft Cheesy Polenta

2 Tablespoons Olive Oil. 1 whole Red Onion, Diced. 2 cloves Garlic, Diced. 18 cups Balsamic Vinegar. 12 ounces, weight Cremini Or Portabello Mushrooms, Diced. 1 Tablespoon Dried Thyme. 30 ounces, weight Diced Tomatoes. 2 cups Water. 2 cups Whole Milk. 1 cup Yellow Cornmeal. 4 ounces, weight Mascarpone Cheese. 1/4 cups Heavy Cream. 1/4 cups Grated Parmesan Cheese. Salt And Pepper, to taste.

1. Heat olive oil in a large Dutch oven and saute the onions until just lightly browned, stirring often (4-5 minutes), then add in the garlic sauteing for about 2 minutes. 2. Add the balsamic vinegar and let it simmer on low, reducing slightly for about 5 minutes. It really infuses that great balsamic flavor into the mix. Next you want to add in the mushrooms and raise the temperature to medium-high heat. Cook the mushrooms until theyve just softened and have started to give off their juices, then add the thyme. 3. Once the mushrooms are softened add the tomatoes and cook until the mixture is thick and bubbling about 10-15 minutes. 4. In a saucepan over medium heat, bring the water and milk to boil. Slowly stir in the cornmeal, whisking constantly as you add it in to keep the polenta lump-free. 5. Cook, stirring constantly for 15 minutes. Stir in the mascarpone cheese and the cream, then season with salt and pepper and remove from heat. When youre done, dish up the polenta and top it with the ragout and some parmesan cheese. It is a surprisingly hearty and really flavorful meal thats perfect for fall or winter dishes!

olive oil. red onion. garlic cloves. balsamic vinegar. mushrooms. dried thyme. diced tomatoes. water. whole milk. yellow cornmeal. mascarpone cheese. heavy cream. parmesan cheese. salt and pepper.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/mushroom-tomato-ragout-with-soft-cheesy-polenta/

Cinnamon Raisin Biscuits

3 cups All-purpose Flour. 1/2 cups Sugar, Granulated. 2 teaspoons Baking Powder. 1 teaspoon Baking Soda. 2 teaspoons Ground Cinnamon. 1/4 teaspoons Table Salt. 1/2 cups Vegetable Shortening. 23 cups Raisins. 1 cup Buttermilk. 2 cups Powdered Sugar. 4 Tablespoons Milk. 2 teaspoons Vegetable Oil. 1 teaspoon Cinnamon.

Preheat oven to 450 degrees F. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly. Stir in raisins and buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 3 or 4 times. Roll dough to about 3/4 inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter. Place on a parchment paper-lined baking sheet. Make sure not to twist the biscuits as you cut them. Just push down and then lift the biscuit up. Bake for about 12 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits. Now for the glaze. Combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir until completely mixed. Drizzle over hot biscuits or dip the tops of the biscuits in the glaze. I like to double dip mine for a nice thick glaze on top! Cooks notes: I found that these were tastiest when served warm. The glaze does harden up to a nice finish when it cools. Just pop these in the microwave for about 5 seconds to warm them up and serve! Original recipe modified from Taste of South magazine, Winter 2006.

all - purpose flour. sugar. baking powder. baking soda. ground cinnamon. table salt. vegetable shortening. raisins. buttermilk. powdered sugar. milk. vegetable oil. cinnamon.

http://tastykitchen.com/recipes/breads/cinnamon-raisin-biscuits-2/

Chocolate Cupcakes with Peanut Butter Cookie Dough Frosting

1 box (18.25 Oz. Size) Devils Food (or Other Chocolate Variety) Cake Mix. 1 cup Buttermilk. 1/2 cups Vegetable Or Canola Oil. 4 whole Eggs. 1 cup Butter, Room Temperature. 1- 1/2 cup Creamy Peanut Butter. 1/2 cups Granulated Sugar. 1 cup Brown Sugar, Packed. 1 teaspoon Vanilla Extract. 1/2 cups Milk. 2- 1/2 cups Flour. 1/2 teaspoons Salt. 2 cups Mini Semisweet Chocolate Chips.

For the cupcakes: Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners. Beat cake mix, buttermilk and oil with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes. Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack. Once cooled, top with the frosting recipe (see below). For the peanut butter cookie dough frosting: Use an electric mixer to beat butter, peanut butter and sugars together until fluffy, about 2-3 minutes. Mix in vanilla and milk. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Add in extra milk to thin, if needed. Stir in chocolate chips.

devil's food cake mix. buttermilk. canola oil. eggs. butter. creamy peanut butter. granulated sugar. brown sugar. vanilla extract. milk. flour. salt. miniature semisweet chocolate chips.

http://tastykitchen.com/recipes/desserts/chocolate-cupcakes-with-peanut-butter-cookie-dough-e2809cfrostinge2809d/

Traditional Welsh Griddle Cakes

8 ounces, weight Self Raising Flour. 4 ounces, weight Butter. 3 ounces, weight Caster Sugar. 1/2 teaspoons Ground Nutmeg. 1/2 teaspoons Ground Cinnamon. 3 ounces, weight Currants (optional). 1 whole Egg.

Rub the flour and butter together with the tips of your fingers until the mixture resembles fine breadcrumbs. Stir in the sugar, nutmeg, cinnamon and currants (if using). Add the egg and knead for 1-2 minutes until the mixture comes together into a dough. If it is too dry, you can add a tiny splash of milk (I didnt need to). Turn out the dough onto a floured surface and roll to 1/2cm thick. Use a round cutter to cut the dough into circles. Put a griddle pan or frying pan over a medium heat and grease it very lightly (I used spray oil, which worked perfectly). Once it has warmed up, turn the heat down to low and add 3-4 of the Welsh cakes. Cook for around 5 minutes each side, until the cakes are golden brown and just about firm (but they will continue to firm up as they cool). Transfer to a cooling rack, and continue to cook the Welsh cakes in batches.

self raising flour. butter. caster sugar. ground nutmeg. ground cinnamon. currants. egg.

http://tastykitchen.com/recipes/desserts/traditional-welsh-griddle-cakes/

Rose Aphid Antidote

1 orange rind, coarsely chopped. 1 tablespoon baby shampoo. 2 cups water.

Put ingredients in a blender and blend on high for 10-15 seconds. Strain out the pulp into a coffee filter, then pour liquid into a handheld mist sprayer. Get out your hose and blast your roses with a high pressure spray nozzle to dislodge the aphids. Now mist spray the plants and say goodbye to aphids!

orange rind. baby shampoo. water.

http://www.food.com/recipe/rose-aphid-antidote-151728

Ricotta Cheese Pie I

1 1/2 cups ricotta cheese. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup white sugar. 1 1/2 cups milk. 2 tablespoons cornstarch. 1 recipe pastry for a 9 inch single crust pie. 1/2 teaspoon ground cinnamon.

Dissolve cornstarch in 1/2 cup milk. Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.

ricotta cheese. eggs. vanilla extract. white sugar. milk. cornstarch. 9" pastry pie shell. ground cinnamon.

http://allrecipes.com/recipe/ricotta-cheese-pie-i/

Spaghetti Mizithra (Greek-Style Spaghetti) the Spaghetti Factory

1 lb spaghetti. 1 cup unsalted butter or 1 cup margarine. 12 lb kasseri cheese, grated. 14 lb romano cheese, grated. 14 cup fresh parsley, chopped.

Cook spaghetti until until tender but firm to the bite and drain. Melt butter in a large skillet and cook just until it turns brown. Meanwhile, combine chesses. Place spaghetti on warm platter, sprinkle with mixed chesses, then drizzle with browned butter. Sprinkle with parsley.

spaghetti. unsalted butter. kasseri cheese. romano cheese. fresh parsley.

http://www.food.com/recipe/spaghetti-mizithra-greek-style-spaghetti-the-spaghetti-factory-263584

Crab "soup Dumplings" (Dim Sum)

1 cup dried agar-agar, loosely packed. 2 cups chicken broth, clear. 1 cup crabmeat, fresh or frozen. drained on paper towels. 4 ounces shrimp, shelled, deveined, cut into pea-sized pieces. 4 ounces lean pork, cut into pea-sized pieces. 5 dried Chinese mushrooms, soaked in hot water until spongy, stems discarded, caps cut into small squares. 12 teaspoon salt. 34 teaspoon sugar. 18 teaspoon white pepper. 2 tablespoons soy sauce. 2 teaspoons sesame oil. 1 12 cups all-purpose white flour. 1 egg, beaten. cold water. 14 cup fresh ginger, finely shredded. 14 cup Chinese red vinegar. 2 tablespoons black soy sauce.

Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels. Mix all the filling ingredients. Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients. Refrigerate this mixture. To make the wrappers:. Mix flour and egg. Add water a little at a time until a soft but not sticky dough is formed. Knead until dough is smooth and elastic. Roll the dough into a long sausage, 1 inch in diameter. Cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel. You are now going to make crescent-shaped dumplings. Dust your work surface with a little flour. Roll a piece of dough into a paper-thin circle. Put about a tablespoon of filling (now including the gelled broth) in the center of the circle. Fold the circle in half to look like a half-moon. Pleat the top curved edge. Pinch the pleated edge and the unpleated edge together to seal. Gently tap the crescent's round bottom so that it can stand up. Place the crescent-shaped dumpling between towels. Make the remaining crescents in the same way. Place a layer of cheesecloth in the bottom of a steamer. Arrange the crescent dumplings on the cloth. Cover and steam over high heat for 10 minutes. Serve hot with ginger-vinegar-soy dip. To make the dip:. Mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.

agar - agar. chicken broth. crabmeat. shrimp. lean pork. dried Chinese mushrooms. salt. sugar. white pepper. soy sauce. sesame oil. all - purpose white flour. egg. cold water. fresh ginger. Chinese red vinegar. black soy sauce.

http://www.food.com/recipe/crab-soup-dumplings-dim-sum-126427

Jeweled Cinnamon Couscous

1 tablespoon butter. 12 red onion, chopped. 1 (8 ounce) package mushrooms, sliced. 1 (14 ounce) can vegetable broth. 14 cup water. 1 (15 ounce) can garbanzo beans. 12 cup dried cranberries. 12 cup golden raisin. 14 cup dry sherry. 1 teaspoon salt. 12 teaspoon ground cinnamon. 14 teaspoon black pepper. 1 (10 ounce) package couscous.

In deep 12-inch skillet, melt butter over medium heat. Add onion and mushrooms, cook 3 minutes. While mushrooms are cooking, in 1 quart saucepan, heat broth and water to boiling over high heat. Stir beans, cranberries, raisins, sherry, salt, cinnamon and pepper into mushroom mixture. Remove skillet from heat. Add couscous to skillet; stir in hot broth. Cover and let mixture stand 5 minutes or till liquid is absorbed. Fluff with fork before serving.

butter. red onions. mushrooms. vegetable broth. water. garbanzo beans. dried cranberries. golden raisins. dry sherry. salt. ground cinnamon. black pepper. couscous.

http://www.food.com/recipe/jeweled-cinnamon-couscous-469676

Spinach and Tomato Rotini

1 (9 ounce) box frozen creamed spinach, thawed. 1/2 pound uncooked rotini pasta. 2 cloves garlic, minced. 2 teaspoons olive oil. 2 plum tomatoes, diced.

Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

frozen creamed spinach. rotini pasta. garlic cloves. olive oil. plum tomatoes.

http://allrecipes.com/recipe/spinach-and-tomato-rotini/

Linguine with Pecan Arugula Pesto

3/4 cup pecans (3 oz), toasted. 1 large garlic clove. 1/2 teaspoon salt. 10 oz arugula, coarse stems discarded. 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz). 1/2 cup olive oil. 1/2 teaspoon black pepper. 1 lb dried linguine.

Finely chop 1/4 cup pecans (preferably with a knife). Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

pecans. garlic clove. salt. arugula. parmigiano - reggiano cheese. olive oil. black pepper. linguine.

http://www.epicurious.com/recipes/food/views/linguine-with-pecan-arugula-pesto-107354

Thai Chicken-Coconut Soup

4 ounces cellophane noodles. 6 cups low-sodium chicken broth. 12 red Thai (or jalapeno) peppers, seeded and finely chopped (plus slices for garnish). 1 additional red Thai (or jalapeno) pepper slices for garnish. 3 cloves garlic, chopped. 1 tablespoon grated ginger. 2 teaspoons grated lemon zest. 1 teaspoon grated lime zest. 1/4 cup fresh lemon (or lime) juice. 4 tablespoons Thai fish sauce, divided. 1/2 pound shiitake mushrooms, sliced (3 cups). 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips. 1 cup light coconut milk. 2 cups baby spinach. 2 tablespoon chopped cilantro (plus sprigs for garnish). 1 cilantro sprigs for garnish.

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

cellophane noodles. low sodium chicken broth. garlic cloves. ginger. lemon zest. lime zest. fresh lemon juice. Thai fish sauce. shiitake mushrooms. light coconut milk. Baby Spinach. cilantro. fresh cilantro stem.

http://www.epicurious.com/recipes/food/views/thai-chicken-coconut-soup-241463

Pumpkin and Shrimp Bisque

1 pound large shrimp (16 to 20). 2 tablespoons extra-virgin olive oil. 3/4 cup dry white wine. 3 cups homemade or canned low-sodium chicken stock. Pinch saffron threads (about 24). 2 ribs celery, coarsely chopped. 1 medium onion (about 8 ounces), coarsely chopped. 4 fresh bay laurel leaves, torn, or 2 dried. 3 3-inch springs fresh sage. 2 cups pumpkin puree, fresh (see Note) or canned. 1/2 cup heavy cream. About 3/4 teaspoon salt, less if using canned stock. Scant 1/8 teaspoon cayenne pepper. 1 tablespoon freshly squeezed lemon juice. Freshly ground black pepper. 1 tablespoon extra-virgin olive oil. 2 teaspoons finely chopped fresh sage.

1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This steppan roasting the shellsgives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it. 2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.) 3. Finishing the soup: Pour the olive oil into a large saute pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away. Substitute winter squash puree, such as butternut or acorn, for the pumpkin.

large shrimp. olive oil. dry white wine. low sodium chicken broth. saffron threads. celery ribs. onion. laurel leaves. fresh sage. pumpkin puree. heavy cream. salt. cayenne pepper. fresh lemon juice. fresh ground black pepper. olive oil. fresh sage.

http://www.epicurious.com/recipes/food/views/pumpkin-and-shrimp-bisque-104123

Green Beans With Sweet and Sour Red Onions

1 lb slender green beans, trimmed. 3 tablespoons butter. 1 large red onion (14- to 16-ounce ~peeled, halved lengthwise, sliced lengthwise). 1 tablespoon chopped fresh marjoram. 12 teaspoon dry crushed red pepper. 13 cup red wine vinegar. 2 tablespoons packed dark brown sugar.

Steam beans until crisp-tender, about 5 minutes. Transfer to plate. Melt butter in heavy large skillet over high heat. Add next 3 ingredients. Saute until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.

green beans. butter. red onion. fresh marjoram. dry crushed red pepper. red wine vinegar. dark brown sugar.

http://www.food.com/recipe/green-beans-with-sweet-and-sour-red-onions-223715

Frozen Mocha

2 (1 ounce) envelopes hot cocoa mix. 1/2 cup cold milk. 1 1/2 cups vanilla ice cream. 1 1/4 teaspoons instant coffee granules. 1 cup ice. 2 tablespoons whipped cream (optional).

Combine the hot cocoa mix, milk, ice cream, coffee, and ice in a blender; blend until smooth. Pour into a tall glass and garnish with whipped cream if desired.

hot cocoa mix. milk. vanilla ice cream. instant coffee granules. ice. whipped cream.

http://allrecipes.com/recipe/frozen-mocha/

Coconut Prawns

1 12 kg green king prawns, peeled with the tails left on. 34 cup flour. 1 pinch salt. 1 tablespoon cornflour. 1 tablespoon white vinegar. 180 ml cold water. shredded coconut. 2 tablespoons flour (extra). vegetable oil (for deepfrying).

Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand. Refrigerate until needed. Sift flour, salt and cornflour into a bowl. Add vinegar and water and mix to a smooth batter. Spread coconut on a flat plate. Dust prawns lightly with extra flour, then dip into the batter. Allow the excess to run off then coat with coconut. Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks). Cook prawns in batches and drain on paper towels. Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.

king prawns. flour. salt. cornflour. white vinegar. cold water. shredded coconut. flour. vegetable oil.

http://www.food.com/recipe/coconut-prawns-53977

Blackberry Sweet Tea

4 family sized tea bags. 1 gallon water. 1 cup water. 3 cups sugar (divided). 12 ounces frozen blackberries. 1 tablespoon lime juice.

Add 1 gallon of water to a tea kettle or sauce pan. Heat to almost boiling. Add 1 cup sugar and stir until dissolved. Remove from heat and add tea bags. Cover and steep for 1 hour. While waiting for the tea to steep add frozen blackberries to a sauce pan. Add 1 cup water, 2 cups sugar and the lime juice. Bring to a boil (approx 5 minutes). Using a fork mash berries. Don't strain berries. Once tea has finished steeping pour into tea pitcher. Add tea to 24 oz glass to almost the top of the glass. Pour tea and add 3 tablespoons of the blackberry syrup. Stir well. Serve with a straw for best results.

tea bags. water. water. sugar. frozen blackberries. lime juice.

http://www.food.com/recipe/blackberry-sweet-tea-516875

Spiced Chicken & Couscous

3 cups fat-free chicken broth. 2 cups water. 14-12 teaspoon hot pepper sauce. 1 13 cups couscous. 2 teaspoons lemon juice. 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1 1/2 inch cubes. 3 zucchini (medium or large cut into strips, see preparation notes below). 2 carrots, cut into 3 inch strips. 14 cup currants or 14 cup dark raisin. 3 tablespoons blanched slivered almonds. 1 12 teaspoons cumin. 1 teaspoon turmeric. 1 teaspoon ginger. 1 teaspoon cinnamon. 12 teaspoon coriander. 12 teaspoon black pepper.

To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash. Mix together the spices in a small bowl. Sprinkle 1/3 of the spice blend and rub into the chicken cubes. In a large saucepan bring the water, broth, hot sauce to a boil. Add in the remaining spice blend. Reduce to a high simmer and cook 3 minutes. Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth from the saucepan and cover. Let it sit until you are ready to serve. Add the chicken and carrots to the simmering broth and cook for 3 minutes. Add the zucchini and cook an additional 2 minutes. (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier. Just make sure the total cooking time is the same.) Add the currants or raisins and cook for a final minute. Using a fork fluff the couscous and place the grains on a serving plate. Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center. ). Sprinkle almonds on top. Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.

fat - free chicken broth. water. hot pepper sauce. couscous. lemon juice. boneless skinless chicken thighs. zucchini. carrots. currants. blanched slivered almonds. cumin. turmeric. ginger. cinnamon. coriander. black pepper.

http://www.food.com/recipe/spiced-chicken-couscous-191897

The Original "zaar" Dog

4 hot dogs (cooked any way you like ). 4 hot dog buns, split (I used Buttery Bread Machine Rolls Half of this will make 8 buns ). 12 cup chili, dog sauce divided (I used Awesome Hot Dog Chili Sauce ). 14 cup chopped onion (optional). 12 cup cheese sauce (I used Velveeta Cheese Sauce in the Microwave ).

Place a hot dog into each bun. Top each with 1/8 cup of chili sauce. If desired top each dog with 2 Tablespoons chopped onion. Then top each dog with 1/8 cup of cheese sauce. And now you have The "Original "ZAAR" Dog :).

hot dogs. hot dog buns. chili. onions. cheese sauce.

http://www.food.com/recipe/the-original-zaar-dog-302031

Blueberry Almond Biscotti

1/2 cups Unsalted Butter, Room Temperature. 3/4 cups Sugar. 1- 1/2 teaspoon Baking Powder. 2 whole Large Eggs. 1 teaspoon Almond Extract. 2- 1/4 cups All-purpose Flour. 1 cup Dried Blueberries. 1/2 cups Almonds, Roughly Chopped.

Preheat oven to 375 degrees F. Beat butter with an electric mixer for about 30 seconds then add sugar, baking powder and beat until combined. Add eggs and almond extract and beat until combined. Gradually add flour and beat in as much as you can with the mixer. Stir in any remaining flour by hand. Stir in blueberries and almonds. Divide dough into half. On a lightly floured surface and with lightly floured hands, shape the dough into a log about 10 x 2 inches. Place dough onto an ungreased cookie sheet about 3 inches apart. Bake for 25 minutes or until the top is lightly browned. Cool pan on a wire rack for 20 minutes. (Its important to let it cool otherwise it will crumble and break if you try to cut it while hot) Reduce oven temperature to 300 degrees F. Cut each roll diagonally into 1/2 inch thick slices. Place slices upright on the cookie sheet about 1/2 inches apart and bake for 15 minutes. Cool biscotti on wire racks. Store in airtight container.

unsalted butter. sugar. baking powder. eggs. almond extract. all - purpose flour. dried blueberries. almonds.

http://tastykitchen.com/recipes/desserts/blueberry-almond-biscotti/

Green Beans With Pine Nuts

1 ounce pine nuts. 1 12 lbs green beans, trimmed. 2 tablespoons lemon juice. salt and pepper.

Preheat oven to 375F. Toast pine nuts in a shallow baking pan in oven 3 to 5 minutes, shaking pan frequently. Place green beans in a steamer basket over boiling water in a saucepan and steam 7 to 8 minutes or until tender. Transfer green beans to a serving dish. Toss with lemon juice, pine nuts and salt and pepper to taste.

pine nuts. green beans. lemon juice. salt and pepper.

http://www.food.com/recipe/green-beans-with-pine-nuts-249718

Semolina Pudding (Parsi Ravo)

4- 1/2 Tablespoons Clarified Butter (Ghee) (divided Use). 1/2 Tablespoons Raisins (optional). 1/4 cups Nuts Of Choice (see Note). 2- 1/4 cups 2% Milk. 4 Tablespoons Semolina (Rava). 1/2 cups Sweetened, Condensed Milk. 1 pinch Cardamom Powder. 1 pinch Nutmeg, Grated. 2 teaspoons Vanilla Essence. 1- 1/2 teaspoon Rose Water (optional).

** Notes: If you are using nuts, I recommend that you add a mixture of slivered almonds, cashews and pistachios. But really you can add any nut of your choice. Add 1/4 cup or a handful or whatever you need. You can find rose water at an Indian grocery store or at Whole Foods. Optional step: In a small saucepan heat about 4 tablespoons of clarified butter. Once its hot add the raisins. Remove the raisins from the butter when they swell up. Then add the nuts (add one type at a time) and remove them once they turn golden brown. Place the nuts and raisins to the side. Discard the clarified butter. 1. In a non-stick sauce pan combine, milk, semolina, condensed milk, 1/2 tablespoon clarified butter, cardamom powder and grated nutmeg. Mix all these ingredients with a rubber spatula or wooden spoon. 2. Place the pan on low heat and stir frequently. Be patient. It will take some time to thicken. 3. Once the pudding starts to thicken add the vanilla and rose water. Keep stirring. 4. Once it comes to a boil take off the heat. Add the raisins and nuts and mix them in quickly. Remove the pudding from the pan and put it in a container. At this point the pudding will still be runny, it will thicken as it cools.

clarified butter. raisins. nuts. 2% low - fat milk. semolina. cardamom powder. nutmeg. vanilla essence. rose water.

http://tastykitchen.com/recipes/desserts/semolina-pudding-parsi-ravo/

Strawberry and Boursin Spinach Salad

1 tablespoon pure maple syrup (may sub brown sugar). 2 tablespoons red wine vinegar. 1 tablespoon extra virgin olive oil. 14 teaspoon salt. fresh ground pepper. 3 cups Baby Spinach. 3 cups watercress, tough stems removed (may sub mixed greens). 2 12 cups sliced fresh strawberries (about 12 ounces). 13 cup fresh chives, cut into 1-inch pieces. 1 cup chopped candied pecans (I use Perfectly Candied Pecans). 14 cup crumbled boursin cheese (may sub goat cheese).

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

pure maple syrup. red wine vinegar. extra virgin olive oil. salt. fresh ground pepper. Baby Spinach. watercress. fresh strawberries. fresh chives. candied pecans. boursin cheese.

http://www.food.com/recipe/strawberry-and-boursin-spinach-salad-378296

Potato and Pesto Gratin

2 pounds Yukon gold potatoes. 1/2 cup pesto or pistou. Salt. freshly ground pepper.

Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl. Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish now a beautiful green is sizzling, and the top is beginning to color. Serve hot or warm.

yukon gold potatoes. pesto sauce. salt. fresh ground pepper.

http://cooking.nytimes.com/recipes/1013880

Banana Graham Cracker Pudding

34 cup sugar. 2 tablespoons cornstarch. 14 teaspoon salt. 2 cups milk. 2 lightly beaten egg yolks. 2 tablespoons butter. 1 teaspoon vanilla. 2 bananas, sliced. 1 12 cups crushed graham crackers (hold back 1/4 cup to sprinkle on top).

Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla. Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings. I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.

sugar. cornstarch. salt. milk. egg yolks. butter. vanilla. bananas. graham crackers.

http://www.food.com/recipe/banana-graham-cracker-pudding-487898

Grilled Chicken with Tangy Miso Honey Mustard Sauce

6 whole Chicken Thighs, Skin On. 6 whole Chicken Legs, Skin-on. 1- 1/2 cup Honey Mustard Salad Dressing, Divided. 2 Tablespoons Light Miso Paste.

The sauce can be made up to a week ahead and stored in an airtight container in the refrigerator, and is also delicious served with poached chicken or grilled shrimp. 1. Place the miso paste in a small bowl and slowly whisk in 1 cup of the honey mustard dressing. Set aside. Reserve the remaining honey mustard dressing for basting the chicken. 2. Preheat the grill to medium heat. Brush each piece of chicken with honey mustard dressing. 3. Lightly oil the grill grate. Grill the chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until the juices run clear. When grilling the chicken thighs, place them skin side down first. Baste occasionally with the reserved dressing during the last 10 minutes. Watch carefully to prevent burning. 4. In a small saucepan, gently warm the miso honey mustard sauce. Serve with the grilled chicken.

chicken thighs. chicken legs. honey mustard dressing. light miso.

http://tastykitchen.com/recipes/main-courses/grilled-chicken-with-tangy-miso-honey-mustard-sauce/

Cold Soba Noodles W/Vietnamese Pork

3 tablespoons green onions, chopped. 2 tablespoons sesame oil, divided. 4 teaspoons fish sauce, divided. 1 tablespoon low-sodium tamari. 2 teaspoons brown sugar substitute. 12 teaspoon ground pepper. 12 lb boneless pork loin, trimmed and cut into 1/2 inch thick strips. 8 ounces soba noodles, cooked and drained. 2 tablespoons rice wine vinegar. 1 teaspoon chili paste with garlic. 3 cups chopped napa cabbage. 12 cup red bell pepper, finely chopped.

Combine 1 tbls onions, 1 tbls sesame oil, 1 tsp fish sauce and next 4 ingredients (through pork) in a large zip top baggie; seal. Marinate in refrigerator for 20 minutes. Combine remaining 1 tbls oil, remaining 1 tbls fish sauce, vinegar and chile paste in a large bowl, stirring well. Add noodles, cabbage and bell pepper; toss to coat. Heat a skillet over med high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over noodle mixture. Sprinkle with remaining 2 tbls onions.

green onions. sesame oil. fish sauce. low - sodium tamari. brown sugar substitute. ground pepper. boneless pork loin. soba noodles. rice wine vinegar. chili paste with garlic. napa cabbage. red bell peppers.

http://www.food.com/recipe/cold-soba-noodles-w-vietnamese-pork-317086

Cocoa Oatmeal

2 cups water. 2 cups milk. 1 1/2 cups steel-cut oats. 1 cup water. 1 banana, mashed. 3 tablespoons ground flax seed. 1 1/2 tablespoons cocoa powder. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/3 cup walnut halves.

Stir 2 cups water, milk, and oats together in a large saucepan; bring to a boil. Reduce heat to medium-low and cook oats at a simmer until softened and beginning to thicken, about 15 minutes. Stir 1 cup water, mashed banana, flax seed, cocoa powder, cinnamon, and nutmeg through the oats; continue cooking at a simmer until thick, about 10 minutes. Fold walnuts into the oatmeal.

water. milk. steel cut oats. water. banana. ground flax seeds. cocoa powder. cinnamon. nutmeg. walnut halves.

http://allrecipes.com/recipe/cocoa-oatmeal/

Honey Oatmeal Bread (Abm)

13 ounces warm water. 2 tablespoons butter. 2 tablespoons honey. 3 12 cups bread flour. 1 cup oatmeal. 2 tablespoons powdered milk. 1 12 teaspoons salt. 2 12 teaspoons active dry yeast (or 2 teaspoons bread machine yeast).

Place ingredients in your bread machine in the order recommended by your manufacturer. Set machine on basic bread, 2 pound loaf. For 1.5 pound loaf, reduce water to 10 ounces and flour to 2 1/3 cups; other ingredients remain the same.

warm water. butter. honey. bread flour. oatmeal. powdered milk. salt. active dry yeast.

http://www.food.com/recipe/honey-oatmeal-bread-abm-169844

Sassi's Rice and Beans

1 (15 ounce) can black beans. 2 quarts chicken stock. 2 celery ribs, scraped and chopped. 4 tablespoons extra virgin olive oil. 6 red ripe tomatoes, peeled, seeded, and chopped or 2 (15 ounce) cans diced tomatoes, including juice. 1 tablespoon dried parsley. 1 tablespoon minced fresh garlic clove. 1 teaspoon salt. 1 teaspoon ground black pepper. 2 cups water. 12 cup chopped carrot. 2 cups cooked rice.

Combine all ingredients except for the cooked rice in a large heavy pot. Simmer over low heat for 1 hour. Turn heat off. Add cooked rice, cover, and let sit for 10 minutes. Serve with condiments of your choice.

black beans. chicken stock. celery ribs. extra virgin olive oil. red ripe tomatoes. dried parsley. fresh garlic cloves. salt. ground black pepper. water. carrots. cooked rice.

http://www.food.com/recipe/sassis-rice-and-beans-311149

Caramel Apple Muffins

1 cup Apple Sauce. 1/2 cups Brown Sugar, Packed. 2 whole Eggs. 2 teaspoons Vanilla. 2 cups Flour. 2 teaspoons Baking Powder. 1/2 teaspoons Baking Soda. 1/2 teaspoons Salt. 3/4 teaspoons Cinnamon. 2 cups Granny Smith Apples, Chopped And Peeled (about 2 Apples). 1/2 cups Butter. 3/4 cups Brown Sugar, Packed. 1/4 cups Corn Syrup. 1/2 teaspoons Vanilla. 3/4 cups Pecans, Chopped.

For the caramel sauce: In a medium sauce pan, combine the butter, brown sugar and corn syrup. Stir constantly until it starts to simmer. Let it simmer for about two minutes then take off the heat and add the vanilla and nuts. Set aside. For the muffins: In a large mixing bowl, beat the apple sauce, brown sugar, eggs and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add to the apple sauce mixture and beat until just combined. Fold in the apples. Spray a muffin pan with non-stick cooking spray and insert muffin cups. Spoon half of the batter into the prepared muffin cup, then add some of the caramel sauce, and spoon the remaining batter into the muffin cup. Set aside the remaining caramel sauce. Bake in a 350 degree oven for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Cool for about 10 minutes and then remove the muffins from the tin. Spoon additional sauce on top of the muffins. Let cool completely. You may have additional sauce to use as you desire, on top of ice cream or as a dip for apples.

applesauce. brown sugar. eggs. vanilla. flour. baking powder. baking soda. salt. cinnamon. Granny Smith apples. butter. brown sugar. corn syrup. vanilla. pecans.

http://tastykitchen.com/recipes/breads/caramel-apple-muffins/

Maple & Mustard Glazed Salmon (3 Ingredients)

4 salmon fillets, with skin on. 2 tablespoons coarse grain mustard. 1 tablespoon maple syrup.

Preheat grill to high. Mix together the mustard and maple syrup. Place the salmon fillets (skin side down) in a baking dish or on a shallow tray that has been lined with aluminium foil. Spread the mustard and maple mixture evenly over the tops of the salmon fillets. Grill/Broil for 10 minutes or until cooked thru. The time taken will depend on the size of the fish. Serve with veges or a salad - Enjoy! Note: its best if your fillets are as evenly sized as possible.

salmon fillets. coarse grain mustard. maple syrup.

http://www.food.com/recipe/maple-mustard-glazed-salmon-3-ingredients-219724

Cherry Chicken

3 tablespoons vegetable oil. 1 (4 pound) whole chicken, cut into 8 pieces. salt and pepper to taste. 1/2 cup all-purpose flour for dusting. 1 (15 ounce) can pitted dark cherries packed in water. 1/2 cup white sugar. 1 tablespoon cornstarch. 1 orange - with peel, quartered and thinly sliced. 1/2 cup slivered almonds, toasted.

Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear. Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened. Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

vegetable oil. whole chickens. salt and pepper. all - purpose flour. water. white sugar. cornstarch. orange. slivered almonds.

http://allrecipes.com/recipe/cherry-chicken/

Pizza Tofu

7 ounces, weight Firm Tofu. 3 Tablespoons Shop-bought Breadcrumbs. 1/2 teaspoons Dried Thyme. 1/2 teaspoons Garlic Granules. Black Pepper To Taste. 1 Tablespoon Oil. 2 Tablespoons Pizza Sauce (Shop-bought Or Homemade). 1 ounces, weight Cheddar Cheese, Grated. Buttered Pasta, To Serve.

Press the tofu to remove any excess water. If you dont have a tofu press, just sandwich the slices of tofu between several sheets of kitchen paper or a clean tea towel, and place a heavy object on top. Leave it for at least 10 minutes. In a plate or dish, combine the breadcrumbs, dried thyme and garlic granules, and season well with black pepper. Press the tofu into the breadcrumbs until it is coated in an even layer all over. Heat the oil in a frying pan, and add the tofu. Cook the tofu over a medium heat for 5 minutes each side, or until the breadcrumbs are crispy. Spoon the pizza sauce on top of the tofu and add the grated cheese. Melt the cheese under the grill (broiler) for a few minutes, and serve with buttered pasta.

firm tofu. breadcrumbs. dried thyme. garlic granules. black pepper. oil. pizza sauce. cheddar cheese. pasta.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/pizza-tofu/

Heirloom Tomato Tart

1 piece frozen puff pastry, thawed. 1 egg white. 4 medium tomatoes (heirloom in different colors). 3 tablespoons whole grain mustard. sea salt. 1 shallot, thinly sliced and slices separated into rings. 1 teaspoon chopped fresh thyme.

Preheat the oven to 375F. Lightly grease or line a baking sheet with parchment paper or a silicone liner. On a lightly floured surface, roll the dough out to about a 12- by 15 rectangle. Place on the prepared pan and flip over a 1/2-inch border, using water to hold down the edges and then crimping with a fork. Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12-15 minutes. Let cool slightly. Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1/8 to 1/4 inch-thick slices. Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about 1/2 inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme. Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.

frozen puff pastry. egg white. tomatoes. whole grain mustard. sea salt. shallot. fresh thyme.

http://www.food.com/recipe/heirloom-tomato-tart-191419

Camembert Cheese With Raspberries Sauce

200 g camembert cheese. 12 teaspoon cornstarch. 2 tablespoons water. 1 (8 ounce) can raspberries. 1 egg. 12 cup breadcrumbs. 2 tablespoons olive oil.

Drain the raspberries can and reserve the juice to a small pan and heat it up. Mix the cornstarch to the water and stir well. When the juice boils, add the cornstarch and stir well until its thickened.Then add the raspberries.Let it cool a little. Beat the egg. Place the Camembert into the egg mixture and next into the breadcrumbs. Heat the olive oil in a pan and fry the cheese from both sides for 4-5 minutes. Serve the cheese in a plate and at last add the raspberry sauce.

camembert cheese. cornstarch. water. raspberries. egg. breadcrumbs. olive oil.

http://www.food.com/recipe/camembert-cheese-with-raspberries-sauce-171174

Green Egg and Ham Cups

12 thin slices deli ham. 2 tablespoons butter. 1 leek, white and tender green part only, thinly sliced. 1 green onion, thinly sliced. salt and pepper to taste. 2 cups beef broth. 1/4 cup flour. 1 cup shredded Gruyere cheese. 6 eggs. 2 tablespoons heavy cream.

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan. Melt butter in a large skillet over medium-high heat. Stir in the leek, green onion, and salt and pepper; cook until soft and tender. Pour in the beef broth; whisk in the flour. Simmer until mixture becomes creamy and thick. Line each muffin cup with 1 slice of ham to form a cup. Spoon about 1 tablespoon of the leek mixture into the bottom of each ham cup. Top with a heaping tablespoon of cheese. Press the cheese down lightly with a spoon. Beat eggs and cream in a large bowl. Divide egg mixture evenly between the ham cups. Bake cups in the preheated oven until set and golden, about 12 to 15 minutes. Allow baked eggs to rest for at least 10 minutes in muffin cups. Remove by gently pulling on the crisped ham edge and lifting up. Serve immediately or refrigerate.

deli ham. butter. leek. green onion. salt and pepper. beef broth. flour. gruyere cheese. eggs. heavy cream.

http://allrecipes.com/recipe/green-egg-and-ham-cups/

Date Squares

1 12 cups pitted dates. 1 12 cups orange juice. 12 teaspoon cinnamon. 2 12 cups all-purpose flour. 12 teaspoon salt. 1 12 cups firmly-packed brown sugar. 1 12 cups butter, cut into pieces. 1 cup sweetened flaked coconut. 1 cup chopped walnuts or 1 cup pecans. 1 12 cups old fashioned oats.

Simmer dates in orange juice and cinnamon for 30 minutes, or until thickened, stirring occasionally. (be careful not to scorch mixture if it gets too thick) Combine flour, salt and brown sugar and cut in butter until mixture is crumbly. Stir in coconut, nuts and oats. Press half of dough mixture into bottom of 9 x 13 inch pyrex baking dish. Pat dough flat with a sheet of wax paper on hand. Spread date mixture to within a half inch of edges. Top with remaining dough and flatten lightly with wax paper on hand. Bake in a preheated 375 degrees F (190C) oven for 45 minutes, or until golden. Let cool in pan and cut into 24 bars (4 long strips cut by 6 shorter strips).

pitted dates. orange juice. cinnamon. all - purpose flour. salt. brown sugar. butter. sweetened flaked coconut. pecans. old fashioned oats.

http://www.food.com/recipe/date-squares-60878

Crackling Rice Paper-Wrapped Fish

450 g white fish fillets, skiined and boned (blue-eye cod or snapper). 1 teaspoon salt. 12 teaspoon ground pepper. 2 teaspoons Madras curry powder. 4 large dried rice paper, rounds (Banh Trang). 8 coriander leaves. 3 tablespoons chives, chopped. 2 tablespoons peanut oil.

Divide fish into 4 equal portions. Combine salt, pepper, and curry powder. Sprinkle over fish. Fill bowl with warm water. Dipping rice paper rounds until just soft. Place 2 pieces coriander in centre of paper, top with fish, sprinkle over chives. Fold the edge of rice paper closest to you over the fish. Fold in the sides and lastly tuck the furthest side over. Heat oil in frying pan. Fry wrap seam side down for 3- 5 minutes, then turn and fry for a further 3 - 5 minutes until golden brown. Repeat for all and serve.

white fish fillets. salt. ground pepper. Madras curry powder. rice paper. coriander leaves. chives. peanut oil.

http://www.food.com/recipe/crackling-rice-paper-wrapped-fish-127714

Ham and Gouda Panini

1 slice naan bread, cut in half. 1 roasted bell pepper, sliced. 4 kalamata olives, chopped. 1 -2 teaspoon honey mustard. 2 slices ham. 1 12 slices gouda cheese.

Assemble sandwich using all ingredients. Grill on panini press or skillet. Can use olive oil on outside of bread if needed. On my non stick press it is not necessary.

naan bread. bell pepper. kalamata olives. honey mustard. ham. gouda cheese.

http://www.food.com/recipe/ham-and-gouda-panini-364513

Snickerdoodles 3 Ways

1/2 cups Expeller Pressed Sunflower Oil. 1 cup Unrefined Sugar. 1/4 cups Maple Syrup. 3 Tablespoons Non Dairy Milk (I Use Rice Milk). 2 teaspoons Vanilla Extract. 1-23 cup Unbleached White Flour. 13 cups Unbleached Cake Flour. 1 teaspoon Baking Soda. 1/2 teaspoons Salt. 1 Tablespoon Cinnamon Mixed With 2 Tablespoons Sugar For Dipping. 1/2 cups Expeller Pressed Sunflower Oil. 1 cup Unrefined Sugar. 1/4 cups Maple Syrup. 3 Tablespoons Non Dairy Milk (I Use Rice Milk). 1 teaspoon Vanilla Extract. 1 teaspoon Chocolate Extract. 1-23 cup Unbleached White Flour. 1/2 cups Cocoa Powder. 1 teaspoon Baking Powder. 1/2 teaspoons Salt. 2 Tablespoons Sugar For Dipping. 1/2 cups Expeller Pressed Sunflower Oil. 3/4 cups Unrefined Sugar. 13 cups Molasses. 3 Tablespoons Non Dairy Milk (I Use Rice Milk). 1/2 teaspoons Vanilla Extract. 1- 3/4 cup Unbleached White Flour. 1/2 teaspoons Baking Soda. 3 teaspoons Powdered Ginger. 1/2 teaspoons Ground Nutmeg. 1/2 teaspoons Salt. 1 Tablespoon Cinnamon Mixed With 2 Tablespoons Sugar For Dipping.

For the cinnamon snickerdoodles: Preheat your oven to 350 degrees F. In a large bowl, whisk together the oil, sugar, maple syrup, rice milk and vanilla. Sift together the flours, baking soda and salt. Mix the dry ingredients into the wet ones until everything is well blended. Using a 1 1/2 scoop, form round balls of dough (about walnut size). Press the dough into the cinnamon sugar mixture, flattening it into a 1/2 disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread. Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan. For the chocolate snickerdoodles: Preheat your oven to 350 degrees F. In a large bowl, whisk together the oil, sugar, maple syrup, rice milk and extracts. Sift together the flour, cocoa, baking soda and salt. Mix the dry ingredients into the wet ones until everything is well blended. Using a 1 1/2 scoop, form round balls of dough (about walnut size). Press the dough into the sugar, flattening it into a 1/2 disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread. Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan. For the ginger snickerdoodles: Preheat your oven to 350 degrees F. In a large bowl, whisk together the oil, sugar, molasses, rice milk and vanilla. Sift together the flour, baking soda, ginger, nutmeg and salt. Mix the dry ingredients into the wet ones until everything is well blended. Using a 1 1/2 scoop, form round balls of dough (about walnut size). Press the dough into the cinnamon sugar, flattening it into a 1/2 disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread. Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan.

sunflower oil. unrefined sugar. maple syrup. milk. vanilla extract. unbleached white flour. cake flour. baking soda. salt. cinnamon. sunflower oil. unrefined sugar. maple syrup. milk. vanilla extract. chocolate extract. unbleached white flour. cocoa powder. baking powder. salt. sugar. sunflower oil. unrefined sugar. molasses. milk. vanilla extract. unbleached white flour. baking soda. powdered ginger. ground nutmeg. salt. cinnamon.

http://tastykitchen.com/recipes/desserts/snickerdoodles-3-ways/

Kumquat Refrigerator Pie

1/4 cups Sour Cream. 1/2 cups Unsalted Butter. 1-13 cup All-purpose Flour. 1 cup Heavy Cream. 3 Tablespoons Sugar. 8 ounces, weight Package Cream Cheese, Room Temperature. 13 cups Pureed Kumquat Rinds. 14 ounces, weight Can Condensed Milk. 1 whole Lemon, Juiced. 1 whole Lime, Juiced. 1 whole Orange, Juiced.

1. Preheat the oven to 350 degrees. Combine sour cream and butter together in a bowl. Mix in the flour, but do not over mix. Form the dough into a ball and place into the refrigerator for a few minutes. Lightly flour your work surface, and roll the dough into a medium thick crust. Place the crust into a 9-inch deep dish pie plate and prick the crust with a fork. Bake for 20 minutes or until golden brown. Let cool completely. 2. Beat the cream and sugar with an electric mixer until it is light and fluffy, and holds its shape well. In a separate bowl, beat the room temperature cream cheese, kumquat rinds, milk, and juices until well combined. Now add the fluffy whipped cream and beat until it is well incorporated. Scoop the filling into the cooled pie shell. Refrigerate overnight before serving.

sour cream. unsalted butter. all - purpose flour. heavy cream. sugar. cream cheese. condensed milk. lemon. lime. orange.

http://tastykitchen.com/recipes/desserts/kumquat-refrigerator-pie/

Fruity Rice Krispie Treats / Squares - Kids No Bake

200 g white chocolate. 150 g margarine (or butter). 150 g golden syrup. 125 g Rice Krispies. 120 g rolled oats. 100 g chopped dried apricots. 60 g chopped walnuts.

Place the chocolate, margarine & goldeb syrup in a large microwavable bowl & cook for approx 2 mins or until melted. Quickly mix together. Add the dry ingredients & mix well. Line a large rectangular or square baking dish / tin (approx 11" x 25") with aluminium foil. Spoon the mixture into the dish & smooth the top, slightly pressing down at the same time. Place in the fridge to set, then slice into squares, slices or use cookie cutters to create other shapes. Alternatively, you can spoon the mix into paper cases & chill in the fridge. Store in the fridge for upto a week.

white chocolate. margarine. golden syrup. Rice Krispies. rolled oats. dried apricots. walnuts.

http://www.food.com/recipe/fruity-rice-krispie-treats-squares-kids-no-bake-330434

Strawberry Yogurt Muffins

1 cup all-purpose flour, plus. 2 tablespoons all-purpose flour. 14 teaspoon baking soda. 1 14 teaspoons baking powder. 14 teaspoon salt. 12 cup granulated sugar. 14 cup egg substitute (Egg Beaters). 2 tablespoons vegetable oil. 1 cup strawberry yogurt (Dannon Light & Fit preferred). 1 cup frozen unsweetened strawberries, diced small (do NOT thaw). 1 teaspoon lemon rind, grated. 12 cup walnuts, chopped.

preheat oven to 400F. In med bowl, stir together all flour, baking soda, baking powder, salt and sugar. In sm bowl, beat together Egg Beaters, vegetable oil and yogurt. Gently fold yogurt mixture into flour mixture until completely incorporated. Do NOT beat. Fold in strawberries, lemon rind and walnuts. Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour. Bake muffins in preheated 400F oven for 25-30 min until they are golden brown. Remove from oven. Let muffins stand 5 min, then turn out of pan. Serve warm or at room temperature. Variations: change the flavor of the yogurt to something else for a TWO fruit flavored muffin. NOTE: It is indeed a shame when a perfectly good recipe is dinged due to users with insufficient experience OR due to users who persist in altering the original ingredients or recipe instructions. We stand by this recipe, unequivocally.

all - purpose flour. all - purpose flour. baking soda. baking powder. salt. granulated sugar. egg substitute. vegetable oil. strawberry yogurt. frozen unsweetened strawberries. lemon rind. walnuts.

http://www.food.com/recipe/strawberry-yogurt-muffins-151388

Sausage Paella

1 whole Ring Of Sausage, 16oz Size, Casing Removed (I Used Italian). 2 Tablespoons Olive Oil. 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped. 1 whole Spanish Onion, Chopped. 3 cloves Garlic, Crushed. 1 teaspoon Crushed Red Pepper. 2 cups Uncooked Short-grain White Rice. 1 pinch Saffron Threads. 1 whole Bay Leaf. 1 teaspoon Dried Oregano. 1 quart Chicken Stock. 1- 1/2 cup Frozen Baby Peas.

Break off pieces of sausage and brown in a large skillet over medium high heat. Remove browned sausage with a slotted spoon and set aside. Heat the olive oil in a the same skillet or in a paella pan over medium heat. Saute bell pepper and onion until they start to soften. Stir in the garlic, red pepper flakes and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, oregano and chicken stock. Bring to a boil, cover, and reduce heat to medium low. Simmer for 20 minutes. Add baby peas and sausage and stir. Cook until the peas are heated through. Serve warm.

sausage ring. olive oil. red bell pepper. Spanish onion. garlic cloves. crushed red pepper flakes. short - grain white rice. saffron threads. whole bay leaf. dried oregano. chicken stock. frozen baby peas.

http://tastykitchen.com/recipes/main-courses/sausage-paella/

Sloppy Joes (Ww and Crock-Pot)

1 lb ground beef. 1 (14 1/2 ounce) can tomatoes, diced. 1 onion, chopped. 1 celery, chopped. 3 tablespoons brown sugar (I used less). 2 teaspoons Worcestershire sauce. 1 12 teaspoons ground cumin. 1 teaspoon chili powder. 12 teaspoon salt. 6 whole wheat hamburger buns, split.

Spray a skillet with Pam and put over medium high heat. Add ground beef and cook until browned (5 minutes). Transfer to crock pot and stir in the remaining ingredients (except for the bread of course). Cover and cook on low for 6-8 hours. Spoon mixture onto the hamburger rolls.

ground beef. tomatoes. onion. celery. brown sugar. Worcestershire sauce. ground cumin. chili powder. salt. whole wheat hamburger buns.

http://www.food.com/recipe/sloppy-joes-ww-and-crock-pot-359818

Best Rib Sauce

1/2 teaspoon hot pepper sauce. 1/4 cup fresh lime juice. 1 cup brewed coffee. 4 teaspoons brown sugar. 1 (1.5 fluid ounce) jigger bourbon. 1 cup honey. 2 teaspoons Worcestershire sauce. 1/2 cup tomato paste. 1/2 cup tomato sauce.

In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.

hot pepper sauce. fresh lime juice. brewed coffee. brown sugar. Bourbon. honey. Worcestershire sauce. tomato paste. tomato sauce.

http://allrecipes.com/recipe/best-rib-sauce/

Yummy so Easy Orange Chip Muffins

3 cups flour. 1 tablespoon baking powder. 1 teaspoon baking soda. 34 teaspoon salt. 1 cup sugar. 1 cup orange juice. 23 cup vegetable oil. 2 eggs. 1 (11 ounce) can mandarin oranges, drained and coarsely chopped. 23 cup chocolate chips. 1 cup shredded coconut. 13 cup sugar. 2 tablespoons butter, melted.

Heat oven to 350F Place 24 paper or foil liners into 2 muffin pans. In a large bowl, whisk flour, baking powder, baking soda and salt. Set aside. In another large bowl, beat together sugar, orange juice, oil and eggs. Beat in the flour mixture until combined. Fold in the oranges and chocolate chips. Beat for 1 minute. Spoon batter equally into the lined muffin pans, about scant 1/4 cup into each. Topping: in a small bowl, stir together coconut, sugar and melted butter. Sprinkle evenly over top of the muffins. Bake at 350F for 20 minutes, or until toothpick inserted into center of a muffin comes out clean. Cool slightly on wire rack before removing from pan.

flour. baking powder. baking soda. salt. sugar. orange juice. vegetable oil. eggs. mandarin oranges. chocolate chips. shredded coconut. sugar. butter.

http://www.food.com/recipe/yummy-so-easy-orange-chip-muffins-193829

New Orleans Stew with Smoked Andouille Chicken Sausage

1 (12 ounce) package al fresco Smoked Andouille Chicken Sausage. 2 tablespoons extra virgin olive oil. 3/4 cup fresh white onion, chopped. 2 cloves fresh garlic, minced. 2 tablespoons chopped fresh thyme. 1 1/2 teaspoons dried, ground cayenne pepper. 1 medium fresh sweet potato, cubed 1/2*. 1 1/2 cups frozen, cut okra. 1 cup frozen corn. 3 cups low fat, unsalted chicken broth. 3/4 pound raw shrimp, deveined. 1/4 teaspoon salt.

Place a large sauce pan over medium heat and coat with the olive oil. Saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes. Meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender. Add the okra and corn to the onion mixture, and saute for 3 - 4 minutes. Stir in the Smoked Andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. Bring to a boil and reduce to a simmer for 5 minutes. Add the shrimp. Cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.

andouille chicken sausage. extra virgin olive oil. white onions. fresh garlic cloves. fresh thyme. ground cayenne pepper. frozen cut okra. frozen corn. fat. raw shrimp. salt.

http://allrecipes.com/recipe/new-orleans-stew-with-smoked-andouille-chicken-sausage/

Lentil Loaf

3 cups Vegetable Broth. 2 cups Red/orange Lentils. 1 cup Brown Rice. 1 Tablespoon Olive Oil. 1 whole Onion, Chopped. 3 cloves Garlic, Minced. 3 whole Carrots, Grated. 1 teaspoon Kosher Salt. 1 Tablespoon Dried Oregano. 1 Tablespoon Ground Cumin. 1 Tablespoon Ground Mustard. 2 teaspoons Ground Coriander. 2 teaspoons Dried Red Pepper Flakes (optional). 2 teaspoons Ground Black Pepper. 2 whole Eggs, Lightly Beaten. 1 cup Grated Sharp Cheddar Cheese. 1/2 cups Rolled Oats. 1/2 cups Bread Crumbs. 2 teaspoons Soy Sauce. 1/2 cups Ketchup. 1/2 cups BBQ Sauce.

Bring vegetable stock to a boil. Add dried lentils and reduce to a simmer; cook until all liquid is absorbed, about 10-15 minutes. Cook brown rice according to package instructions. Heat olive oil in a skillet over medium/medium high heat and add the onions, garlic, carrots, and salt. Saute until they become tender. Add all the spices and cook for a minute or two more. Mix all remaining ingredients (except for the ketchup and BBQ sauce) with the sauteed vegetables. Divide mixture between two oiled loaf pans. Mix ketchup and BBQ sauce and spoon over loaves. Cover with foil and bake for 45 minutes; uncover and bake for an additional 15 minutes. Let cool for 5 minutes before serving. Slices reheat very well for leftovers.

vegetable broth. orange lentils. brown rice. olive oil. onion. garlic cloves. carrots. kosher salt. dried oregano. ground cumin. ground mustard. ground coriander. dried red pepper flakes. ground black pepper. eggs. sharp cheddar cheese. rolled oats. breadcrumbs. soy sauce. ketchup. barbecue sauce.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/lentil-loaf/

Crock Pot Rigatoni

28 ounces spaghetti sauce, jarred or home-made. 12 ounces rigatoni pasta, cooked. 1 12 lbs ground beef or 1 12 lbs sausage, browned. 3 cups shredded mozzarella cheese. 12-34 lb sliced pepperoni. sliced mushrooms (etc.) (optional) or onion (etc.) (optional).

Layer half of each ingredient in the order listed. Repeat. Cover, Cook on low 4-5 hours.

spaghetti sauce. rigatoni pasta. ground beef. mozzarella cheese. pepperoni. sliced mushrooms.

http://www.food.com/recipe/crock-pot-rigatoni-60703

Homemade Brown Sugar

1 cup Sugar. 1- 1/2 Tablespoon Molasses.

Pour sugar into a medium bowl and drizzle the molasses on top. Stir together with a fork, mixing the molasses into the sugar. The sugar will clump up with the molassesdont freak out! Just keep mixing. Fluff the sugar with your fork a few times once all the molasses is mixed into the sugar. Use immediately or store in an airtight container.

sugar. molasses.

http://tastykitchen.com/recipes/homemade-ingredients/homemade-brown-sugar-2/

Grapefruit Chicken

1 (3 pound) whole chicken, rinsed and patted dry. 1 grapefruit, cut in half. 1 tablespoon olive oil. 1/2 teaspoon seasoned salt.

Preheat oven to 400 degrees F (200 degrees C). Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil. Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

whole chickens. grapefruit. olive oil. seasoning salt.

http://allrecipes.com/recipe/grapefruit-chicken/

Crock Pot Candy

16 ounces unsalted dry roasted peanuts. 16 ounces lightly salted dry roasted salted peanuts. 12 ounces semi-sweet chocolate chips. 12 ounces white chocolate chips. 16 ounces vanilla bark (I always use almond) or 16 ounces almond bark (I always use almond).

I whirl my peanuts in the food processor just to grind them a bit but if you prefer just go ahead and use them as is. Pour peanuts into a large crock-pot; add chips and vanilla or almond bark. Cover and turn setting on low. Now get busy with something else for an hour or so. When you come back, stir mixture with a large spoon making sure all the peanuts are well coated. Using whatever size spoon is appropriate for you, (I use a small cooking scoop and it just fills the mini muffin cake liners) spoon out on a cookie sheet and let harden. Keep crock-pot on, no big rush, this is a generous recipe and you will have plenty. When sufficiently hard place in festive containers. Don't expect it to last very long because each piece is filled with a wonderful taste of chocolate and is chock full of peanuts.

unsalted dry roasted peanuts. dry roasted salted peanuts. semi - sweet chocolate chips. white chocolate chips. vanilla bark.

http://www.food.com/recipe/crock-pot-candy-272906

Potato English Muffins

1 cup flour. 4 teaspoons baking powder. 12 teaspoon salt. 1 tablespoon sugar. 12 teaspoon nutmeg. 2 tablespoons butter. 12 cup cold mashed potatoes. 13 cup milk (plus or minus a tiny bit).

In a large bowl mix the flour, baking powder, salt, sugar, and nutmeg. Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal. Mash the potato until it is smooth. Add it to the flour. Make a well in the center of the flour and add the milk. Mix it lightly with a fork, adding more milk if needed to make a soft dough. Put it on a lightly floured surface and knead it until smooth. Pat it (or roll it) to 1/2 inch thickness or less. Using a 3 inch cookie cutter (or whatever you use to make 3 inch rounds) cut them out. Dust a griddle with flour and heat until the flour browns just a bit. Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once. Serve them hot with your favorite topping.

flour. baking powder. salt. sugar. nutmeg. butter. mashed potatoes. milk.

http://www.food.com/recipe/potato-english-muffins-75101

Pork Chops With Sour Cream Sauce

4 pork loin chops (3/4 inch thick). 1 teaspoon dried sage. 12 teaspoon salt. 2 medium onions (sliced). 1 (10 1/2 ounce) can beef consomme. 1 cup sour cream. 3 tablespoons all-purpose flour. 18 teaspoon black pepper. parsley (to garnish) (optional).

Combine sage, salt and pepper and rub the chops on both sides with the mixture. Brown chops on both sides, lightly, in hot fat. Drain off excess fat. Add the onions and consomme. Cover and simmer 30 minutes, or until the meat is almost done. Combine sour cream and flour and pour it over the chops. Simmer, uncovered, 8 to 10 minutes. Sprinkle with parsley and serve. Use the extra sauce over white rice, wide egg noodles, or mashed potatoes.

pork loin chops. dried sage. salt. onions. beef consomme. sour cream. all - purpose flour. black pepper. parsley.

http://www.food.com/recipe/pork-chops-with-sour-cream-sauce-124315

Beet Pancakes

1- 3/4 cup White Whole Wheat Flour. 2 Tablespoons Brown Sugar. 1 Tablespoon Baking Powder. 1 dash Salt. 1/2 cups Beet Puree. 1- 1/2 cup Whole Milk. 13 cups Plain Yogurt. 3 Tablespoons Butter, Melted. 1 whole Egg.

Combine the dry ingredients (flour through salt on the above list) in a small bowl and set aside. Combine the beet puree with the other wet ingredients in a larger bowl. Once the wet ingredients are thoroughly combined, stir in the dry ingredients just until combined. Do not over mix. The rest of the steps here are pretty basic..... heat the griddle, pour pancake sized scoops of the batter on the griddle, wait for the bubbles to appear on the top then flip over and cook until the bottom is done to your liking. These pancakes are super tasty just as they are or add on a tiny bit of pure maple syrup, chopped walnuts, sliced banana and strawberries to make a complete breakfast!

white whole wheat flour. brown sugar. baking powder. salt. puree. whole milk. plain yogurt. butter. egg.

http://tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/beet-pancakes/

Peanut Butter Banana Bread Pudding for One

2- 1/2 Tablespoons Crunchy Peanut Butter. 13 cups Milk, Fat Free. 1 teaspoon Vanilla Extract. 1 whole Egg. 1/4 teaspoons Ground Cinnamon. 2 slices Whole Wheat Sandwich Bread, Toasted. 1 whole Ripe Banana, Sliced. 1 teaspoon Each Sugar And Cinnamon, For Sprinkling On Top (optional).

In a medium bowl, melt the peanut butter in the microwave (about 30 seconds). Stir in milk, vanilla, egg, and cinnamon. Cut your toasted sandwich bread in 1-inch cubes. Add to milk mix, stirring until well combined and almost all liquid has soaked in. Fold in banana slices. Transfer into a 6-inch ramekin. Cover and refrigerate overnight (or for 4 hours, if you want to eat it during the day). Preheat your oven to 400 degrees F. Take ramekin out of the fridge, uncover. Sprinkle sugar and cinnamon on top if you like. Bake for 20 minutes, let cool 5 minutes before serving.

crunchy peanut butter. milk. vanilla extract. egg. ground cinnamon. sandwich bread. banana. cinnamon.

http://tastykitchen.com/recipes/breakfastbrunch/peanut-butter-banana-bread-pudding-for-one/

Aimees Famous Baked Nachos

1 pound Ground Beef. 1 can Black Beans (keep Drained Liquid In Measuring Cup). 1 package Taco Seasoning. Water. 1 bag Tortilla Chips (family Size Bag). 1 can Refried Beans. 2 cups Shredded Cheese. Sour Cream (optional). Avocado (optional). Tomato (optional). Jalapeno Slices, Optional.

Preheat over to 350 degrees. Brown ground beef, drain. Add black beans. Add taco seasoning and 2/3 cup of liquid (take the black bean liquid and add enough water to make 2/3 cup). Cook 10 minutes, stirring occasionally, until liquid has thickened. Remove from heat. Lightly grease a 13x9 baking dish with cooking spray. Add half of the bag of tortilla chips to the baking dish, spread evenly. Sprinkle half of the can of refried beans, in teaspoon amounts, all over the chips. Sprinkle half of the beef/black bean mixture on chips. Sprinkle half of the cheese on chips. Repeat steps 6 9 with second half of ingredients. The baking dish will be overflowing, so try to pile a little more towards the middle. Bake nachos for 15 20 minutes, or until cheese is melted and refried beans are cooked through. Using a large knife, cut nachos into six equal pieces, serve with any or all optional toppings. Enjoy!

ground beef. water. cheese. sour cream. avocados. tomatoes. canned jalapeno slices.

http://tastykitchen.com/recipes/main-courses/aimeee28099s-famous-baked-nachos/

Super Easy Chocolate Truffles

150 g milk chocolate. 50 g soft butter. 25 g sweetened cocoa powder or 25 g instant hot chocolate powder. 1 tablespoon rum. chocolate, granules. sugar candy sprinkles. cocoa powder. cinnamon sugar. desiccated coconut or flaked coconut. chopped nuts.

Take 125g of the chocolate and grate it finely (Use a piece of paper to hold the chocolate so that it doesnt melt under your fingers). Chop the remaining 25g into small pieces. Cream the butter (I used a spoon, but you may also use a hand-mixer). In portions add the grated and chopped chocolate as well as the chocolate/cocoa powder and the rum. Form balls (about the size of a hazelnut) out of the mass (wash your hands with cold water if they get too warm to form the balls without melting all the chocolate) and roll them in your desired garnish (see above). Place in candy wrappers and store in a box in a cool place (these will keep for up to 8 days).

milk chocolate. butter. sweetened cocoa powder. rum. chocolate. candy sprinkles. cocoa powder. cinnamon sugar. desiccated coconut. nuts.

http://www.food.com/recipe/super-easy-chocolate-truffles-354693

Battenberg cake recipe

480 g (16.9oz) softened unsalted butter. 480 g (16.9oz) caster sugar. 8 medium eggs. 1 capful of vanilla extract. 480 g (16.9oz) plain flour. 20 g (0.7oz) baking powder. 1 pinch red food colouring. 1 pinch yellow food colouring. 1 jar of apricot preserve. 100 g (3.5oz) icing sugar. 750 g (26.5oz) yellow marzipan.

Preheat the oven to 170C/325F/Gas Mark 3. Take a 25 x30cm baking tin, at least 2.5cm deep, and line the base with a piece of baking parchment. Lightly grease the parchment and the sides of the tray. If you are using a Battenburg tin, prepare it according to the manufacturer's instructions. Cream the butter and sugar together until pale and fluffy. Beat the eggs lightly with the vanilla extract and add to the creamed mixture a little at a time, beating well between each addition. Sift the flour and baking powder on to a piece of baking parchment and then sift again. Fold the dry ingredients into the creamed mix with a large metal spoon; do this in 3 stages, being careful not to overmix and tighten the batter. Divide the batter evenly between 2 bowls - the best was to make sure you've divided it accurately is to use weighing scales. Add a drop of red colouring to one bowl and a drop of yellow colouring to the other; pale pink and yellow are more attractive than bright colours, which look too synthetic. Gently fold the colouring in, being particularly careful not to handle the mixture too heavily. If using a baking tray, place one of the mixes on one side of the tray and spread it over half the tray widthways as evenly as you can, making sure it is level. Place the waxed divider in the tin, then add the second mix on the empty side of the tray and level it with a palette knife as evenly as possible. If using a Battenburg tin, spoon in the mix as per the maker's instructions. Bake in the centre of the oven for 40-45 minutes, until the cake is golden brown and springs back when gently pressed, or a knife comes out clean when inserted in the centre. Leave the cake to cool in the tin. If you have used a baking tin, it will be easier to cut the cake when it is completely cold. Once the cake has cooled, refrigerate it for at least an hour, until it feels firm enough to cut. If possible, leave it in the fridge for 24 hours, then it will be easier to handle and assemble it. Remove the card by cutting either side of it with a sharp knife and then pulling it away. Place a piece of baking parchment on top of the cake and cover it with a clean tray, flat-side to the cake. Flip the cake over on to the clean tray. Slide the cake from the tray on to a clean, level work surface and remove the baking paper from the top of the cake. Bring the apricot preserve to the boil in a small pan and press it through a fine sieve to remove the pieces of fruit. Take the yellow price of cake and make sure the side that was on the base of the baking tray is facing up. Brush the surface with the hot apricot preserve. Place the pink section of the cake into equal strips approximately 2.5cm wide. As you do this, flip each strip over so the cut side is up and the side that were the top and bottom of the cake are either side of the cut section, which will be yellow and pink. Lay the pieces next to each other so they touch. They should all be equal heights and widths at this stage. Using the same knife, cut the skin (the brown layer that was the top and bottom of the cake) from each strip. This can be done easily if you flipped the strips. You need to keep the knife as close to the skin as possible so you do not cut away too much cake. Your cake strips should now be lying pink, yellow, pink, yellow next to each other, still touching, and still be equal in width and height. Brush hot apricot preserve over the entire surface of the laid-out strips. Now flip one section over on to the next to create the 4 squares. Do this twice to make 2 sets of 4 squares (there will be a couple of strips left over, which you can use to make half a cake). Trim off either end of the sandwich blocks so they are neat and tidy. Dust a work surface with the sifted icing sugar and roll out the marzipan so it is the same length as your cakes but 4 times as wide as each sandwiched block of 4 squares. Do not roll the marzipan too thinly; it should be about 3-4mm/1/8 inch thick. Brush the marzipan with the edge of the left-hand side of the marzipan. Now roll the block up in the marzipan, turning the block over to your right. Trim away the excess marzipan so there is a nice clean join. Take a clean, dry pastry brush and brush off any icing sugar from the marzipan-wrapped cake, then use a pair of cake crimpers to crimp the top of the marzipan at the edges. Roll up the second cake in the remaining marzipan in the same way.

unsalted butter. caster sugar. eggs. vanilla extract. plain flour. baking powder. red food coloring. yellow food coloring. icing sugar. marzipan.

http://www.lovefood.com/guide/recipes/16060/battenberg-cake-recipe

Roasted Asparagus Prosciutto and Egg

1 bunch fresh asparagus, trimmed. 1 tablespoon extra-virgin olive oil. 1 tablespoon olive oil. 2 ounces minced prosciutto. ground black pepper. 1 teaspoon distilled white vinegar. 1 pinch salt. 4 eggs. 1/2 lemon, zested and juiced. 1 pinch ground black pepper.

Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate. Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.

fresh asparagus. olive oil. olive oil. prosciutto. ground black pepper. distilled white vinegar. salt. eggs. lemon. ground black pepper.

http://allrecipes.com/recipe/roasted-asparagus-prosciutto-and-egg/

Spicy Couscous with Dates

1 tablespoon olive oil. 1 medium onion, chopped. 2 whole star anise pods. salt to taste. 3 cloves garlic, peeled and chopped. 1/2 red bell pepper, chopped. 2 dried hot red peppers, diced. 1/2 teaspoon ground black pepper. 4 large fresh mushrooms, chopped. 1 tablespoon lemon juice. 1/4 cup chopped dates. 1 teaspoon ground cinnamon. 1 cup uncooked couscous. 1 1/2 cups vegetable stock.

Heat oil in a medium saucepan over medium heat, and saute onion until tender. Season with anise pods and salt. Mix in garlic, red bell pepper, dried hot red peppers, and black pepper. Continue to cook and stir until vegetables are tender. Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon, and simmer over low heat for about 10 minutes. Place couscous in a medium saucepan, and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover, and simmer 3 to 5 minutes, until all moisture has been absorbed. Fluff couscous with a fork, mix into the vegetables, and serve.

olive oil. onion. star anise pods. salt. garlic cloves. red bell pepper. dried hot red chili peppers. ground black pepper. fresh mushrooms. lemon juice. dates. ground cinnamon. couscous. vegetable stock.

http://allrecipes.com/recipe/spicy-couscous-with-dates/

Strawberry Rhubarb Fruit Leather

1 pint Strawberries (frozen Or Fresh). 1 pint Rhubarb Pieces (frozen Or Fresh_. 1/4 cups 2 Tablespoons Sugar.

Preheat your oven to the lowest temperature it will go. Thats 170 degrees F for my oven. Place all of the ingredients in a pot and heat over medium heat. Smash fruit a bit with a potato masher. Simmer for 15 minutes. Remove from heat and pour into a food processor. Blend until smooth. Line two rimmed baking sheets with plastic wrap. Spread the fruit mixture evenly on the baking sheets. If your baking sheets are large, you may have to spread the fruit on only one sheet. You want the puree to be about 1/8 inch deep. Alternatively, spread the puree on the fruit leather sheets of your food dehydrator. Dehydrate for 6 to 12 hours, until the puree is not tacky. The dehydrating time will depend on the temperature of your oven or dehydrator and how thickly you spread the puree. Once the fruit leather is done, cut it, roll it, and enjoy it!

strawberries. rhubarb. sugar.

http://tastykitchen.com/recipes/appetizers-and-snacks/strawberry-rhubarb-fruit-leather/

Calzone

1 1/4 cups water. 1 teaspoon salt. 3 cups bread flour. 1 teaspoon dry milk powder. 1 1/2 tablespoons white sugar. 2 teaspoons active dry yeast. 3/4 cup pizza sauce. 4 ounces pepperoni sausage, chopped. 1 1/4 cups shredded mozzarella cheese. 2 tablespoons butter, melted.

Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle. After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

water. salt. bread flour. powdered milk. white sugar. active dry yeast. pizza sauce. pepperoni. mozzarella cheese. butter.

http://allrecipes.com/recipe/calzone/

Green Lemonade

1/2 bunches Celery. 2 cups Fresh Spinach. 1/2 bunches Fresh Parsley. 1 whole Lemon, Peeled. 1 whole Asian Pear, Cored. 1 whole Orange Peeled. 1/2 whole Cucumber, Peeled.

Wash and peel all these glorious ingredients and run them through a juicer. If you dont have a juicer you can always just buzz it in your blender. It will be a little thicker, but still healthy and delicious. If you need a little more sweetness add another apple or pear. So tasty and good for you!

celery. fresh spinach. fresh parsley. lemon. Asian pear. orange. cucumber.

http://tastykitchen.com/recipes/drinks/green-lemonade-3/

Mustard Potato Salad

6 medium red potatoes. 3 stalks celery, minced. 2 -3 green onions, tops and bottoms sliced thin. 3 -4 sweet pickles, minced (gherkins). 1 cup sliced green olives. 4 hard boil eggs. salt. pepper. 34 cup mayonnaise. 2 tablespoons white vinegar. 3 tablespoons mustard, yellow or 3 tablespoons Dijon mustard. paprika (optional).

Boil potatoes with skin on until tender. When cooled to the touch, skin potatoes and discard skin. Large dice potatoes and place in large bowl. Add to potatoes the minced celery, sliced green onions, minced sweet pickles and sliced olives. Peel eggs, setting aside the yolk; chop the white portion; add to bowl. Season mixture with salt and pepper and toss all lightly. In another small bowl add the cooked egg yolks, mayonnaise, vinegar and mustard; mix thoroughly breaking up yolks. Pour mayonnaise mixture over potato mixture and toss to coat. Place in pretty bowl and sprinkling lightly with paprika.

red potatoes. celery. green onions. sweet pickles. green olives. eggs. salt. pepper. mayonnaise. white vinegar. mustard. paprika.

http://www.food.com/recipe/mustard-potato-salad-378045

Creamy Greek-Style Caprese Salad

12 cucumber. 1 regular container grape tomatoes. 2 green onions. 8 ounces pearl mozzarella cheese. 12 cup greek low-fat yogurt. 14 teaspoon garlic powder. salt, to taste.

Seed and chop cucumber. Cut tomatoes in half. Slice green onions including white portion thinly. Using medium bowl, add all veggies and pearl mozzarella cheese. Add Greek yogurt and seasonings and mix until coated. Refrigerate until ready to serve.

cucumbers. grape tomatoes. green onions. mozzarella cheese. low - fat yogurt. garlic powder. salt.

http://www.food.com/recipe/creamy-greek-style-caprese-salad-523907

Hearty Country Style Beef Ribs

1 large onion, sliced. 1 lb baby carrots. 1 12 teaspoons ground black pepper. 4 lbs country style boneless beef ribs. 1 (10 3/4 ounce) can condensed golden mushroom soup. 12 cup water. 1 (7/8 ounce) envelope brown gravy mix. 1 teaspoon mince garlic. 12 teaspoon dried thyme. 1 tablespoon cornstarch. 2 tablespoons cold water.

Place onions and carrots on bottom of crockpot. Top vegetables with ribs, and sprinkle pepper evenly over the ribs. In a medium bowl combine soup,1 /2 cup water, brown gravy mix,garlic, and thyme;pour over ribs. Cover and cook on low for 7 hours. ( adjust cooking time to your own crockpot ). Remove meat to platter and keep warm. Skim fat from cooking juices; transfer juices to a small pan, and bring to a boil. Combine cornstarch and 2 Tablespoons water until smooth. Gradually stir into meat juices, and bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes.

onion. baby carrots. ground black pepper. boneless beef ribs. condensed golden mushroom soup. water. brown gravy mix. garlic. dried thyme. cornstarch. cold water.

http://www.food.com/recipe/hearty-country-style-beef-ribs-408541

Super Food Slaw

1/4 cups Greek Yogurt. 1 whole Lemon, Zest And Juice. 1 Tablespoon Granulated Sugar. 1 Tablespoon Poppy Seeds. 1/4 teaspoons Salt. 1 Tablespoon Olive Oil. 5 ounces, weight Mixed Baby Kale Leaves, (I Always Use Earthbound Farm Baby Kale Mix). 5 ounces, weight Chicory, Stems Discarded And Leaves Torn Into Bite-size Pieces. 5 ounces, weight Broccoli Slaw (cabbage And Broccoli). 5 whole Brussels Sprouts, Sliced. 1/4 cups Roasted Pumpkin Seeds. 1 cup Dried Cranberries.

Place dressing ingredients in a mini food processor. Blend until well combined. Place all of the salad ingredients in a large bowl, toss to combine. Drizzle with the poppy seed dressing. Toss to coat.

Greek yogurt. lemon. granulated sugar. poppy seeds. salt. olive oil. kale leaves. chicory lettuce. Brussels sprouts. pumpkin seeds. dried cranberries.

http://tastykitchen.com/recipes/salads/super-food-slaw/

Chicken and Apricots

8 chicken pieces (2 pieces per person). 420 g apricots in light syrup. 1 onion, sliced. 1 (32 g) maggi powdered onion soup mix or 1 (32 g) mushroom soup mix. 12 cup water.

place the chicken in a casserole dish. sprinkle over the soup mix and then the onion. pour over the apricots and the juice, only add as much water as you think it will need, sometimes it needs it, other times it needs 1/4 cup and other times all of it. cover with tin foil and roast about 1 hour or until cooked. serve with rice.

chicken pieces. apricots in light syrup. onion. mushroom soup mix. water.

http://www.food.com/recipe/chicken-and-apricots-241192

Gyro-Style Burgers

1 pound Ground Beef, 80/20. 2 teaspoons Dried Oregano. 1/2 teaspoons Marjoram. 1 teaspoon Garlic Powder. 1 teaspoon Onion Powder. 2 teaspoons Kosher Salt. 1 teaspoon Ground Black Pepper. 2 Cucumbers, Divided. 16 ounces, fluid Plain Greek Yogurt. 2 teaspoons Kosher Salt. 2 cloves Garlic, Minced. 1 teaspoon Olive Oil. 6 leaves Mint, Minced. Canola Oil For Brushing. 4 Pita Bread Rounds. 1/2 Red Onion, Finely Diced. 4 ounces, weight Feta Cheese, Crumbled. 1 Plum Tomato, Seeded And Diced.

Combine the beef, spices, salt, and pepper in a small bowl. Let in sit in the fridge for 10 minutes. Peel, seed, and grate 1 cucumber and drain until all moisture is removed. Combine drained cucumber, yogurt, salt, garlic, olive oil, and mint in a small bowl. Let sit in the fridge until ready to serve. Preheat grill over medium-high heat, brush with canola oil. Form patties out of the meat mixture and grill 4 minutes per side. In the last 4 minutes, throw the pita rounds wrapped in foil on the grill. Remove the patties and round from the grill. Let rest for 3 minutes. Peel, seed, and dice the remaining cucumber. Place a burger on top of the pita round. Top with the yogurt sauce, onions, cucumber, feta, and tomato.

ground beef. dried oregano. marjoram. garlic powder. onion powder. kosher salt. ground black pepper. cucumbers. Greek yogurt. kosher salt. garlic cloves. olive oil. mint. canola oil. pita bread rounds. red onion. feta cheese. plum tomato.

http://tastykitchen.com/recipes/main-courses/gyro-style-burgers/

Watermelon Citrus Punch

12 large seedless watermelon. 1 (12 ounce) can frozen pink lemonade concentrate. 1 (6 ounce) can frozen limeade concentrate. 5 cups chilled seltzer water (or more to taste). 1 lemons or 1 lime, sliced thin. 1 pint lemon sherbet or 1 pint lime sherbet.

Hollow out melon: Scoop out watermelon until only pale green interior shows; refrigerate shell. Make punch: Puree 4 cups watermelon pulp in batches in blender until smooth and transfer to large bowl. Stir lemonade and limeade concentrates into bowl with melon puree until completely melted. (Mixture can be covered with plastic wrap and refrigerated overnight). Add fizz and garnish: When ready to serve, gently stir seltzer into punch. Pour punch into watermelon shell (refrigerating any excess) and float lemon or lime slices on top. Serve with sherbet: Ladle punch into glasses, then float small scoop of sherbet on top of each glass. Serve.

seedless watermelon. frozen pink lemonade concentrate. frozen limeade concentrate. seltzer water. lemon. lemon sherbet.

http://www.food.com/recipe/watermelon-citrus-punch-176289

Crescent Napoleons With Strawberries

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls. 4 teaspoons sugar. 1 cup milk. 1 (3 1/2 ounce) package instant vanilla pudding. 1 cup whipped topping or 1 cup whipped cream. 1 12 cups sliced strawberries.

Heat oven to 375. Unroll dough and separate into 4 rectangles. Press perforations to seal. Cut each rectangle into quarters and place on ungreased cookie sheet. Press each rectangle to form 3x2 inch rectangles. Sprinkle each one with sugar. Bake for 8 to 10 minutes or until golden brown. Remove from cookie sheet and place on wire rack to cool for at least 15 minutes. Meanwhile, in medium bowl, whisk together the milk and pudding mix until mixture begins to thicken. Fold in whipped topping. Just before serving, place dough rectangle on each plate. Reserve 1/2 cup of the pudding mixture for topping. Divide remaining mixture onto rectangles and spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles and garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice.

Pillsbury Refrigerated Crescent Dinner Rolls. sugar. milk. instant vanilla pudding. whipped topping. strawberries.

http://www.food.com/recipe/crescent-napoleons-with-strawberries-120567

Tequila Sunrise

2 ounces tequila. 4 ounces orange juice. 34 ounce grenadine.

Place ice cubes in a glass. Pour in tequila and orange juice. Slowly pour in grenadine and allow it to settle at the bottom of the glass before serving. Do not stir. Serve.

tequila. orange juice. grenadine.

http://www.food.com/recipe/tequila-sunrise-36341

{Beijinhos De Coco} Brazilian Coconut Treats

1 (397 g) can condensed milk. 100 g coconut flakes, plus extra for rolling. 1 tablespoon butter, plus extra for rolling. 16 cloves, for decorating.

In a pan add the condensed milk, 100g of coconut flakes and the butter. Now the fun begins! Over medium heat start stirring. And keep stirring until the mixture thickens and you can see the bottom of the pan for a good few seconds before the mixture levels out again. This is really important. This process should take at least 6-7 min, dont rush it or it wont be the right consistency to roll into balls. Leave it to cool, about 15min or enough so that it is cool to handle and it has hardened up a little. Grab the flakes you had reserved for rolling. You can do 2 things here: 1) Use them as they are to roll or 2) Blitz them so that they are super fine. I blitzed them as I like the outside texture to be soft. But it is totally up to you if you decide to do this. Coat your hands in a little butter (just so that the mixture doesnt stick) and start making your balls. I like mine the size of a little smaller than a measuring tablespoon. Once all rolled out put one clove in the midle for decoration. This is traditional and for decoration. Remove it before eating and it does leave a nice taste.

condensed milk. coconut flakes. butter. cloves.

http://www.food.com/recipe/beijinhos-de-coco-brazilian-coconut-treats-522453

Cuban Potato Salad

2 lbs small red potatoes or 2 lbs small yellow potatoes. salt. 34 lb thick sliced bacon, fried crisp and cut into 1/2 inch pieces. 1 12 cups diced red onions. 4 green onions, sliced. 34 cup dill pickle, chopped. 34 cup good quality green olives, chopped (with pimentos is okay, just good quality). 1 tablespoon garlic powder. 1 cup mayonnaise. 1 tablespoon Dijon mustard. 2 teaspoons habanero sauce.

Peel (or not) the potatoes and boil with a good bit of salt. Drain and then cube when cool. Add salad ingredients to potatoes. Mix Dressing ingredients and then toss with salad ingredients& potatoes. Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.

small red potatoes. salt. bacon. red onions. green onions. dill pickles. green olives. garlic powder. mayonnaise. Dijon mustard. habanero sauce.

http://www.food.com/recipe/cuban-potato-salad-98114

Homemade Cashew and Almond Milk

3 12 cups water (or 4 cups if you want it less creamy). 12 cup almonds. 12 cup cashews. 1 tablespoon agave nectar (optional). 12 teaspoon cinnamon. 12 teaspoon vanilla. 14 teaspoon nutmeg.

Submerge almonds and cashews in water overnight to soften (minimum 6 hours). Drain nuts, and discard water. Place nuts in a high-powered blender. Add water and remaining ingredients. Blend on high for 1 minute, or until a white creamy milk forms and the majority of the particles are dissolved. Place a cheese cloth, nut bag or clean kitchen towel in a fine mesh strainer over a bowl. Pour contents of blender over cloth. When it mostly drains through, give the cloth a good squeeze to get the remaining milk out. Discard nut pulp (or dry it and use it in another recipe! ). Drink and enjoy! Can be stored in fridge up to 4 days.

water. almonds. cashews. agave nectar. cinnamon. vanilla. nutmeg.

http://www.food.com/recipe/homemade-cashew-and-almond-milk-519574

Cheesy Potato, Sausage & Kale Soup

4 whole Links Of Uncooked Italian Sausage (about 3.5 Oz Each). 3/4 cups Chopped Onion. 5 strips Bacon, Cubed. 2 cloves Garlic, Pressed. 2 cups Water. 14 ounces, fluid Chicken Broth. 2 cups Diced Potatoes (peel On Is Fine). 2 cups Thinly Sliced Kale. 13 cups Heavy Whipping Cream. 1/4 cups Sour Cream. 1/2 cups Colby Jack Cheese. Salt And Pepper, to taste.

Preheat oven to 325 F. Put sausage links into a baking dish and put it into the oven. Cook sausage links for 20 minutes then remove dish from the oven and pierce casings. Drain off the grease, allow sausages to cool then slice them lengthwise. Then cut them in 1/4 inch slices. Set aside. In a soup pot over medium heat, saute onion and bacon pieces for 3 minutes or until onion is tender. Add garlic, water, broth and the diced potatoes. Cover and cook for 20 minutes or until potatoes are fork-tender. Next, lower the heat to medium-low. Stir in kale, whipping cream, sour cream, and colby jack cheese. Simmer a bit longer, but do not boil or it will curdle. Season to taste.

Italian sausage. onions. bacon. garlic cloves. water. chicken broth. potatoes. kale. heavy whipping cream. sour cream. colby - monterey jack cheese. salt and pepper.

http://tastykitchen.com/recipes/soups/cheesy-potato-sausage-kale-soup/

Bacon Stuffed Waffles

2 cups Aunt Jemima Buttermilk Complete Pancake And Waffle Mix. 1- 1/2 cup Cold Water. 13 cups Canola Oil. 11 slices Your Favorite Bacon, Cooked And Crumbled. Syrup And Powdered Sugar, To Serve.

To make the batter, add the waffle mix to a large mixing bowl. Add in the water and oil, and mix until there are no more lumps. Fold in the crumbled bacon, and set aside for at least 5 minutes. During this rest time, heat your waffle iron. Once the iron is hot, spray cooking spray on the grates, then ladle in enough of the waffle batter to fill in the base of the waffle iron. Turn the iron, and cook for about 4 minutes, turn, and continue to cook for a couple of more minutes, or until the waffle is a golden brown. Remove the waffle, and slice your waffle. Repeat with the remaining waffles. I must say there is some excitement when you serve these bacon-stuffed waffles. The surprise of bacon hanging off the edge of the waffles gets everyone excited and anxious to try them. The crisp exterior, along with the soft interior goes really well with smoky bacon, especially when served with syrup and powdered sugar. If you are looking for a new idea, and a real family pleaser, these waffles are a must. Hope you enjoy.

buttermilk pancake mix. cold water. canola oil. bacon. powdered sugar.

http://tastykitchen.com/recipes/breakfastbrunch/waffles/bacon-stuffed-waffles/

Chicken Noodle Soup

1 whole fying chicken. 1 tablespoon butter. 1 teaspoon salt. 12 teaspoon pepper. 3 chicken bouillon cubes. 2 carrots. 1 stalk celery. 1 medium onion, cut in half. 8 ounces extra wide egg noodles. 14 cup fresh parsley, coarsely chopped.

In a large dutch oven add chicken with enough water to just cover-( about 10-11 cups. ). Add to chicken-salt,pepper, butter, 1 1/2 carrots whole, stalk of celery, and onion halved. Bring to a boil then turn heat to low. Simmer 1 1/2 hours. Remove chicken, cool . Debone chicken into large pieces-about 2 inches long. Reserve chicken on the side. Remove carrots,onion and celery-throw away. Strain chicken broth into clean dutch oven. Add chicken boullion cubes. Shred remaining 1/2 carrot into broth. Bring broth up to a boil. Add noodles, return to a boil and cook noodles 7 minutes. Add parsley and chicken, heat through. Add additional salt and pepper to taste.

chicken. butter. salt. pepper. chicken bouillon cubes. carrots. celery. onion. wide egg noodles. fresh parsley.

http://www.food.com/recipe/chicken-noodle-soup-412351

Cuban Sliders with Mustard-Bourbon Glaze

1- 1/2 pound Marinated Pork Tenderloin. 8 Slider Rolls. 1/2 cups Grated Swiss Cheese. 16 Bread & Butter Pickles. 1/2 cups Bourbon. 2 Tablespoons Spicy Brown Mustard. 1 Tablespoon Brown Sugar.

Preheat oven to 400 F. Line a rimmed baking sheet with parchment or aluminum foil. Place the pork tenderloin on the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 150 F. Remove the tenderloin from the oven and allow it to rest for 5 minutes. Cut it into 1/4-inch thick slices. Top the bottom half of each slider roll with 2-3 slices of pork, a generous pinch of Swiss cheese and two pickles. Drizzle each sandwich with mustard-bourbon glaze. Place the top bun on each slider. Serve. For the mustard-bourbon glaze: Combine bourbon, mustard and brown sugar in a saucepan; stir to combine. Bring the mixture to a boil over medium heat. Cook, stirring occasionally, until the mixture reduces by half, about 7-8 minutes.

pork tenderloin. rolls. swiss cheese. pickles. Bourbon. spicy brown mustard. brown sugar.

http://tastykitchen.com/recipes/main-courses/cuban-sliders-with-mustard-bourbon-glaze/

Roasted Beets With Toasted Pine Nuts and Arugula

1 lb medium beet, tops and bottoms trimmed. 12 teaspoon cumin seed. salt. 3 12 tablespoons olive oil (not extra-virgin). 14 cup pine nuts. 12 tablespoon sherry wine vinegar. 34 teaspoon balsamic vinegar. 12 teaspoon Dijon mustard. ground black pepper. 12 tablespoon minced shallot. 1 12 quarts loosely packed arugula, stems trimmed (about 5 ounces).

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss together the beets, cumin seeds, 1/2 teaspoon salt, and 1/2 tablespoon olive oil in a large bowl. Wrap each beet separately in aluminum foil and place on a rimmed baking sheet. Cook the beets until soft and easily pierced with a paring knife or skewer, about 1 hour. Once the beets are cool enough to handle, peel them by rubbing them with a paper towelthe skin should slide right off. Cut each beet into 6 or 8 wedges. Toast the pine nuts in a medium skillet over medium heat, stirring frequently, until light golden, 5 to 6 minutes. Transfer the nuts to a small bowl and set aside. Process the remaining olive oil, sherry vinegar, balsamic vinegar, mustard, 1/8 teaspoon salt, and a pinch of pepper in a blender until fully emulsified, 20 to 30 seconds. Stir in shallot and adjust the seasoning with salt and pepper. Toss the beets with 1 tablespoon of the vinaigrette in a medium bowl. Toss the arugula with the remaining vinaigrette in a medium bowl. Divide the arugula equally among chilled salad plates and top with the beets. Sprinkle with the pine nuts and serve immediately.

beets. cumin seeds. salt. olive oil. pine nuts. sherry wine vinegar. balsamic vinegar. Dijon mustard. ground black pepper. shallots. arugula.

http://www.food.com/recipe/roasted-beets-with-toasted-pine-nuts-and-arugula-285573

Hot Artichoke Parmesan Dip

1 1/2 cups grated Parmesan cheese. 1 (8 ounce) package cream cheese, softened. 1 (8 ounce) can artichoke hearts in water. 1 cup mayonnaise. salt and ground black pepper to taste. 1 tablespoon grated Parmesan cheese, or to taste.

Preheat oven to 250 degrees F (120 degrees C). Mix 1 1/2 cups Parmesan cheese, cream cheese, artichoke hearts, mayonnaise, salt, and pepper together in a stand mixer; pour into an 8-inch square baking dish. Sprinkle 1 tablespoon Parmesan cheese over the top of the mixture. Bake in preheated oven until bubbly and golden brown on top, about 25 minutes.

parmesan cheese. cream cheese. water - packed artichoke hearts. mayonnaise. salt & fresh ground pepper. parmesan cheese.

http://allrecipes.com/recipe/hot-artichoke-parmesan-dip/

To Die for Spaghetti Carbonara by Tom Cruise

good first cold press extra virgin olive oil, 1/2 inch in large saute pan (Don't skimp on oil quality!). 2 garlic cloves, minced, to taste. 1 chopped onion, to taste. 8 -12 slices pancetta, thick slices (Italian bacon). 4 eggs. 2 (16 ounce) packages spaghetti (use your good judgement on quanity, we eat alot!..you may not!). 2 cups fresh grated parmesan cheese (Again, don't skimp on quality!) or 2 cups parmigiano-reggiano cheese (Again, don't skimp on quality!). crushed red pepper flakes. salt & fresh ground pepper.

Put 1/2 inch of olive oil in saute pan. Add 2 cloves (or more) chopped garlic, onion and bacon cut into small squares. Let simmer 30 minutes, don't let mixture boil! During last 10 minutes of simmering add crushed red pepper flakes if using (I used 1 teaspoon). In bowl, beat 4 eggs with lots of salt and fresh ground pepper. Cook spaghetti until al dente. Drain and immediately add egg mixture to pasta. (The pasta needs to be real hot in order for the eggs to cook). Stir until eggs are cooked. Mix into saute pan and finish with the grated cheese. ENJOY!

extra virgin olive oil. garlic cloves. onion. pancetta. eggs. spaghetti. parmigiano - reggiano cheese. crushed red pepper flakes. salt & fresh ground pepper.

http://www.food.com/recipe/to-die-for-spaghetti-carbonara-by-tom-cruise-99354

Caramel Apple Pastries

Crisco Butter Flavor No-Stick Cooking Spray. 3 large baking apples, such as Granny Smith, peeled, cored, and finely chopped. 12 cup Smucker's Sundae SyrupTM Caramel Flavored Syrup. 12 cup toffee pieces. 16 sheets phyllo pastry (available in the freezer section of many grocery stores). vanilla ice cream (optional).

HEAT oven to 375 degrees F. Spray a baking sheet with no-stick cooking spray. COMBINE apples, caramel syrup and toffee bits; set aside. LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked. CUT the stacked pastry into 2 equal rectangles. Place 1/3 cup apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling. PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving. PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired.

nonstick cooking spray. baking apples. syrup. toffee pieces. phyllo pastry. vanilla ice cream.

http://www.food.com/recipe/caramel-apple-pastries-488096

Sausage and Rice Bake

1 12 cups long grain rice, uncooked. 1 lb sausage. 1 cup celery, sliced. 34 cup onion, green. 34 cup green pepper, chopped. 12 teaspoon seasoning salt. 14 teaspoon seasoned pepper. 2 34 cups chicken broth. 12 cup pecan halves.

In a shallow 2 qt casserole, place rice. Set aside. In a large skillet, over medium heat, saute sausage, stirring to crumble meat. Drain and discard excess fat. In the same skillet, combime celery, onions and green peppers with sausage. Cook until vegetables are tender and onion is transparent. Stir in salt, pepper and broth. Increase heat to high and boil mixture 2 to 3 minutes. Combine mixture with rice. Cover dish with tight fitting lid or heavy duty foil. Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes. To serve, fluff rice with fork and garnish with pecan halves.

long grain rice. sausage. celery. onions. green peppers. seasoning salt. seasoned pepper. chicken broth. pecan halves.

http://www.food.com/recipe/sausage-and-rice-bake-387586