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Quick Nariyal Burfi (Indian Coconut Fudge)

3 cups sweetened flaked coconut. 1 1/2 (14 ounce) cans sweetened condensed milk. 2/3 cup sliced almonds. 1 tablespoon ground cardamom (optional).

Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula. Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.

sweetened flaked coconut. sweetened condensed milk. sliced almonds. ground cardamom.

http://allrecipes.com/recipe/quick-nariyal-burfi-indian-coconut-fudge/

Cajun Butter Sauce

14 teaspoon chili powder. 14 teaspoon black pepper. 18 teaspoon garlic powder. 18 teaspoon red pepper (optional). 2 tablespoons butter. 1 teaspoon cornstarch. 14 cup chicken broth.

.In a small bowl, mix together the cornstarch and broth until well combined. set aside. In a saucepan, mix together spices and cook in hot butter for one minute. Add broth mixture, and bring to a boil. Whisk over high heat until mixture begins to thicken slightly. Remove from heat. Serve hot over vegetables.

chili powder. black pepper. garlic powder. red peppers. butter. cornstarch. chicken broth.

http://www.food.com/recipe/cajun-butter-sauce-302194

Creamy Vegan Hot Cocoa

3 tablespoons canned coconut milk. 1/2 teaspoon vanilla extract. 3 tablespoons white sugar. 4 1/2 teaspoons cocoa powder. 1 dash ground cinnamon. 1 cup boiling water.

Stir together coconut milk, vanilla extract, sugar, cocoa powder, and cinnamon in a large mug. Add boiling water and stir until the sugar has dissolved.

coconut milk. vanilla extract. white sugar. cocoa powder. ground cinnamon. boiling water.

http://allrecipes.com/recipe/creamy-vegan-hot-cocoa/

Carrot Tea Bread

1 13 cups whole wheat flour. 1 cup wheat germ. 1 teaspoon salt. 1 teaspoon cinnamon. 12 cup nuts, chopped (optional, hazelnuts blanched and toasted in the oven, pecans or walnuts). 1 large orange (grated rind). 1 cup light brown sugar. 2 large eggs, beaten. 3 teaspoons baking powder. 12 cup vegetable oil. 12 cup orange juice, fresh. 2 cups carrots, raw shredded.

Preheat oven to 400 degrees. Mix all the dry ingredients in a large bowl. Beat the eggs very light and add the baking powder. Stir into the dry ingredients with the oil, juice and carrots. If you decide to use nuts you can use walnuts, pecans or hazelnuts. If you use hazelnuts blanch them and remove the skins.Then brown them in the oven a little. Put the batter into an oiled bread pan and bake it 10 minutes at 400 degrees then turn the heat down to 325 degrees and bake for 1 hour and 5 minutes. 1 hour and 15 minutes altogether.

whole wheat flour. wheat germ. salt. cinnamon. nuts. orange. light brown sugar. eggs. baking powder. vegetable oil. orange juice. carrots.

http://www.food.com/recipe/carrot-tea-bread-453731

School Cafeteria Peanut Butter Cookies

10 pounds shortening. 10 pounds white sugar. 8 pounds brown sugar. 40 eggs. 10 pounds peanut butter. 14 pounds all-purpose flour. 3/4 cup baking soda. 5 teaspoons salt.

Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper. In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly. Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern. Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.

shortening. white sugar. brown sugar. eggs. peanut butter. all - purpose flour. baking soda. salt.

http://allrecipes.com/recipe/school-cafeteria-peanut-butter-cookies/

Edamame Burger

2 cups (340 g) shelled and frozen edamame. 1 can (15 ounces, or 420 g) chickpeas, with liquid. 8 ounces (227 g) sliced mushrooms. 1/2 cup (65 g) finely ground raw cashews. 1/2 cup (60 g) nutritional yeast. 4 cloves garlic. 1/2 teaspoon ground cumin. 1/4 teaspoon liquid smoke (optional). 1 teaspoon Bragg's Liquid Aminos or soy sauce. Salt and pepper, to taste. 3 1/2 cups (420 g) chickpea flour. Oil, for frying.

Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step. Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl. Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot. Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties. Heat the oil in a saute pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.

frozen edamame. chickpeas. sliced mushrooms. raw cashews. nutritional yeast. garlic cloves. ground cumin. liquid smoke. Braggs liquid aminos. salt and pepper. chickpea flour. oil.

http://www.epicurious.com/recipes/food/views/edamame-burger-366469

Bean, Bacon, and Blue Cheese Dip

14 cup chopped onion. 1 tablespoon chopped fresh parsley. 1 teaspoon chopped fresh thyme or 14 teaspoon dried thyme. 14 teaspoon salt. 14 teaspoon fresh ground black pepper. 1 (15 ounce) can navy beans, drained. 1 garlic clove, chopped. 2 ounces crumbled blue cheese or 12 cup blue cheese. 3 slices cooked bacon, drained and crumbled.

Place first 7 ingredients in a blender or food processor and process until smooth. In a small bowl, combine bean mixture, cheese, and bacon.

onions. fresh parsley. dried thyme. salt. fresh ground black pepper. navy beans. garlic clove. blue cheese. cooked bacon.

http://www.food.com/recipe/bean-bacon-and-blue-cheese-dip-143338

Berry Kamikazi

1 1/2 ounces vodka. 1/2 ounce triple sec. 1 ounce Rose's lime juice. 1 splash Chambord. 1 splash sour mix.

Shake ingredients with ice. Strain into shot glass. (Recipe yields two shots.) To make a snow cone, strain over a scoop of shaved ice in a shot glass.

vodka. triple sec. Rose's lime juice. Chambord raspberry liquor. sour mix.

http://cooking.nytimes.com/recipes/1017210

Wedding Belle (Drink)

2 ounces gin. 2 ounces Dubonnet red. 1 ounce cherry brandy. 1 ounce orange juice. orange rind twists.

Shake the gin, Dubonnet, cherry brandy and orange juice over ice cubes in a shaker until well frosted. Strain into a cocktail glass and serve with the twist of orange peel.

gin. Dubonnet red. cherry brandy. orange juice. orange rind twists.

http://www.food.com/recipe/wedding-belle-drink-368913

Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto

2 lbs asparagus, trimmed. 34 lb spaghetti. 4 tablespoons olive oil. 4 garlic cloves, minced. salt & freshly ground black pepper. 6 ounces thinly sliced prosciutto, cut crosswise into strips. 6 ounces smoked mozzarella cheese, diced (about 1 cup). 6 tablespoons thinly sliced fresh basil leaves. 3 tablespoons chopped chives. 12 chopped fresh tomato.

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside. Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Sprinkle with chopped chives and tomato. Turn off the heat. Season with salt and pepper, to taste, and serve.

asparagus. spaghetti. olive oil. garlic cloves. salt & freshly ground black pepper. prosciutto. smoked mozzarella cheese. fresh basil leaves. chives. fresh tomatoes.

http://www.food.com/recipe/spaghetti-with-asparagus-smoked-mozzarella-and-prosciutto-170123

Pork Chops Smothered in Onion Gravy

2 teaspoons seasoned salt. 2 teaspoons garlic powder. 1 teaspoon ground black pepper. 1 teaspoon paprika. 4 pork chops, 3/4-inch thick, or more to taste. 1/2 cup self-rising flour. 1/4 cup vegetable oil. 1 yellow onion, thinly sliced. 1 cup sliced fresh mushrooms, or more to taste. 1 teaspoon water, or as needed (optional). 2 cups water.

Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy. Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels. Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes. Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

seasoning salt. garlic powder. ground black pepper. paprika. pork chops. self - rising flour. vegetable oil. yellow onion. fresh mushrooms. water. water.

http://allrecipes.com/recipe/pork-chops-smothered-in-onion-gravy/

Sushi Rolls

1 cup sushi rice. 1 cup water. 1 tablespoon seasoned rice vinegar. 1 sheet nori (seaweed paper). 3 shrimp. 12 small cucumber. 3 tablespoons cream cheese.

Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice. Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear. Bring 1 cup of rice and 1 cup of water to a boil. Reduce to a simmer and cover. Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking. Remove the rice from the heat and let sit, still covered, for 10min. Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly. Sprinkle on 1 Tbs of SEASONED Rice Vinegar. If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt. Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible. The rice should have a sheen all over, if it does not add a little more vinegar. Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces. Place a piece of plastic wrap on your bamboo mat and put Nori on top of it with the rough side up. Spread out 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed paper). Use wet hands and spread around the whole sheet leaving a 1 inch border on the bottom. Turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. Make sure the 1inch rice free border is on the bottom. 1/3 of the way up from the bottom smear a line of cream cheese. Cut shrimp in half and place on top of the cream cheese. Cut Cucumber into small strips and lay beside the shrimp. Fold the bottom of the sheet over the rice and continue rolling into a log. Cut with a wet serrated blade. For a How-To video on this recipe search "Nikki Dinki Cooking Sushi" on youtube!

sushi rice. water. seasoned rice vinegar. nori. shrimp. cucumbers. cream cheese.

http://www.food.com/recipe/sushi-rolls-439086

Moroccan Fried Eggs With Cumin and Salt

2 eggs. 1 teaspoon olive oil. salt (to taste). cumin (to taste).

Heat the oil in a frying pan over medium heat. Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath. This allows more egg to make contact with the pan for faster cooking. When the eggs have cooked, sprinkle with salt and cumin, and serve.

eggs. olive oil. salt. cumin.

http://www.food.com/recipe/moroccan-fried-eggs-with-cumin-and-salt-414808

Blueberry Marmalade

1 medium orange. 1 medium lemon. 1 cup water. 14 teaspoon baking soda. 3 cups blueberries, washed and drained. 5 cups sugar. 1 (6 ounce) bottle liquid pectin.

Remove peel in quarters from orange and lemon. Lay quarters flat and remove about half of white part. With scissors, cut remaining peel into fine shreds. Put in kettle; add water and soda. Bring to boil and simmer, covered, for 10 minutes. Remove pulp from membrane; add with juice to peel. Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes. Remove from heat and stir in liquid pectin. Stir and skim by turns for 5 minutes. Pour into hot sterilized jars, and seal. Makes about six 1/2 pint jars.

orange. lemon. water. baking soda. blueberries. sugar. liquid pectin.

http://www.food.com/recipe/blueberry-marmalade-69533

Hoot Owl Cookies

1 cup white sugar. 3/4 cup butter. 1 egg. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 3 tablespoons unsweetened cocoa powder. 1 cup semisweet chocolate chips. 1 cup cashew halves.

Cream butter and sugar until fluffy. Beat in egg and vanilla. Add baking powder and salt. Beat well. Add flour and mix until blended. Remove 2/3 of dough. Roll or pat dough out to form two 10 x 4 inch rectangles. Add cocoa to remaining 1/3 of dough. Mix until blended. Shape chocolate dough into two 10 inch long rolls. Place on rectangle and roll plain dough to cover chocolate dough completely, not including ends. Wrap in plastic wrap and chill at least 2 hours. Preheat oven to 350 degrees F (180 degrees C). Cut dough into 1/8 inch slices with a sharp knife. Place two slices side by side on a cookie sheet to resemble an owl's face. Pinch upper "corners" to resemble ears. Put chocolate chips in each dark circle for eyes and a cashew in the center for the beak. Bake for 8 to 12 minutes in the preheated oven, or until lightly browned.

white sugar. butter. egg. vanilla extract. all - purpose flour. baking powder. salt. unsweetened cocoa powder. semi - sweet chocolate chips. cashew halves.

http://allrecipes.com/recipe/hoot-owl-cookies/

Split Pea Soup With Caramelized Onions and Cumin Seed

1 cup dried split peas. 12 teaspoon dried basil. 1 bay leaf. 2 cups water. 2 cups chicken broth. 3 tablespoons olive oil. 2 cups chopped onions. 12 teaspoon cumin seed. salt and pepper.

In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf. Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes. In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.

dried split peas. dried basil. bay leaf. water. chicken broth. olive oil. onions. cumin seeds. salt and pepper.

http://www.food.com/recipe/split-pea-soup-with-caramelized-onions-and-cumin-seed-72716

Oven Fried Onion Rings

2 tablespoons all-purpose flour. 14 teaspoon salt. fresh ground pepper. 13 cup plain dried breadcrumbs. 14 cup fat free egg substitute. 1 large onion, peeled, sliced 1/4 inch thick, and separated into double rings.

Adjust the oven racks to divide the oven in half. Preheat oven to 400F Spray nonstick baking sheet with nonstick spray. On a sheet of wax paper, combine the flour, salt, and pepper. Place the breadcrumbs on another sheet of wax paper. Place the egg substitute in a shallow dish. Coat each double onion ring on both sides with flour mixture, shaking off the excess; dip the onion in the egg, then coat lightly with the bread crumbs. Arrange the rings on the baking sheet and spray the tops with nonstick spray. Bake on the top oven rack until browned, 10 minutes. Turn carefully and bake until browned, 5 minutes.

all - purpose flour. salt. fresh ground pepper. dried breadcrumbs. fat free egg substitute. onion.

http://www.food.com/recipe/oven-fried-onion-rings-135151

Nell's Macaroni Salad

1 (16 ounce) package elbow macaroni. 4 eggs. 1/2 cup chopped celery. 1 (15 ounce) can whole kernel corn, drained. 1/3 cup chopped green onions. 1 cup mayonnaise. 1/2 cup creamy salad dressing. 1/4 cup sweet pickle juice. 1 tablespoon Dijon-style prepared mustard. salt and ground black pepper to taste. 1 pinch paprika.

In a large pot of boiling salted water cook pasta until al dente. Drain and cool under cold water. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and slice. Place pasta in a large bowl and add the celery, corn, onion, and eggs; mix. In a separate bowl, combine the mayonnaise, mustard, pickle juice, salt and pepper together until smooth. Pour dressing over the macaroni and mix well. Sprinkle with paprika and keep the salad refrigerated until ready to serve.

elbow macaroni. eggs. celery. whole kernel corn. green onions. mayonnaise. salad dressing. sweet pickle juice. Dijon mustard. salt & fresh ground pepper. paprika.

http://allrecipes.com/recipe/nells-macaroni-salad/

Steak with Pesto Gnocchi

4 whole Beef Tenderloin Tails. 2 Tablespoons Extra Virgin Olive Oil. 1 pinch Coarse Salt And Freshly Ground Pepper. 1 pound Premade Potato Gnocchi. 1 cup Prepared Pesto (your Choice!).

Rub the steaks with the olive oil and season well with salt and pepper. Bring a cast iron skillet to a medium-high heat. Sear the steaks on both sides until your preferred doneness. Mine is medium-rare, so it was about 10 minutes total. Remove from heat, cover and let rest for 5-10 minutes. In the meantime, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float, 3 minutes. Drain and stir in the pesto until combined. Serve steaks over a bed of pesto gnocchi and live life.

extra virgin olive oil. salt & freshly ground black pepper. potato gnocchi. pesto sauce.

http://tastykitchen.com/recipes/main-courses/steak-with-pesto-gnocchi/

Cap'n Crunch Crispy Treats

1 (18 ounce) box Cap'n Crunch cereal. 6 tablespoons butter. 1 (16 ounce) bag marshmallows. 12 teaspoon pure vanilla extract. salt, a pinch.

Grease a 13 x 9 inch baking pan with softened butter or spray with nonstick cooking spray. Add the cereal to a bowl; set aside. Melt the butter in a large saucepan over low heat. Add the marshmallows, vanilla, and salt; cook, stirring constantly, until the marshmallows are melted into the butter. Immediately pour the marshmallow mixture over the cereal and stir with a large wooden spoon until all the cereal is coated with melted marshmallows. Spoon the cereal mixture into prepared pan. With buttered hands, gently but firmly press the cereal into the pan to compact the mixture. Let the mixture cool completely. When cool, cut into 15 large bars. Serve right away, or wrap each bar separately with waxed paper or plastic wrap and store in covered container for up to 2 days.

Cap'n Crunch cereal. butter. marshmallows. pure vanilla extract. salt.

http://www.food.com/recipe/capn-crunch-crispy-treats-449102

Green Chili Roast

1 (3 pound) beef top round roast. salt and ground black pepper to taste. 4 (4 ounce) cans chopped mild green chilies. 1 (4 ounce) can chopped hot green chilies. 1 1/2 cups water. 12 (8 inch) flour tortillas.

Season beef roast with salt and black pepper; place in slow cooker. Spoon the mild and hot chiles over the roast. Pour in the water. Cover slow cooker; set to High. Cook until roast shreds with a fork; 4 to 6 hours. Shred meat; serve on tortillas.

top round roast. salt & fresh ground pepper. mild green chilies. hot green chili peppers. water. flour tortillas.

http://allrecipes.com/recipe/green-chili-roast/

Mustard-Crusted Tofu with Kale and Sweet Potato

1 14-ounce package firm tofu. 1/2 cup whole grain Dijon mustard. 4 tablespoons vegetable oil, divided. 1/2 medium onion, sliced. 1 tablespoon minced peeled fresh ginger. 1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups). 1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise. 2 tablespoons fresh lime juice.

Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; saute 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes. Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu). Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

firm tofu. whole grain Dijon mustard. vegetable oil. onion. fresh ginger. kale. sweet potato. fresh lime juice.

http://www.epicurious.com/recipes/food/views/mustard-crusted-tofu-with-kale-and-sweet-potato-239827

Pepper Beef

1 tablespoon soy sauce. 1 tablespoon garlic, minced. 14 teaspoon red pepper flakes (feel free to use more). 1 lb boneless beef top sirloin steaks or 1 lb tenderloin or 1 lb rib eye steak. 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided. 1 small red bell pepper, cut into thin strips. 1 small yellow bell pepper, cut into thin strips. 1 small red onion, but into thin strips. 14 cup stir-fry sauce. 2 tablespoons rice wine or 2 tablespoons dry white wine. 14 cup coarsely chopped fresh parsley. hot cooked white rice (optional) or Chinese egg noodles (optional).

Combine soy sauce, garlic and pepper flakes in medium bowl. Cut beef lengthwise in half, then crosswise into thin slices. Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight). Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil and heat until hot. Add half of beef mixture. Stir-fry until beef is barely pink in center. Remove. Repeat with remaining beef mixture. Remove and set aside. Heat remaining 1 tablespoon oil in wok and add bell peppers and onion. Reduce heat to medium. Stir-fry 6-7 minutes until vegetables are crisp-tender. Add stir-fry sauce and wine. Stir-fry 2 minutes or until heated through. Return beef along with any accumulated juices to wok and heat through. Sprinkle with parsley and serve over rice, if desired.

soy sauce. garlic. red pepper flakes. boneless beef top sirloin steaks. peanut oil. red bell pepper. yellow bell pepper. red onion. stir - fry sauce. rice wine. fresh parsley. cooked white rice.

http://www.food.com/recipe/pepper-beef-193504

Asparagus and Spinach Salad

2 tablespoons extra virgin olive oil. 12 lb fresh asparagus, trimmed and cut into 1 inch lengths. 1 large yellow bell peppers or 1 large orange bell pepper, cut into thin strips. 14 teaspoon kosher salt. 14 teaspoon fresh ground pepper. 1 tablespoon balsamic vinegar. 1 cup Baby Spinach, loose packed,washed and torn. 2 tablespoons parmesan cheese, grated (Use a good quality cheese.).

In a medium wok, warm the olive oil over medium-high heat. When oil is hot add the asparagus and bell pepper. Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently. Turn off heat, sprinkle with salt and pepper, stir to mix. Immediately add the balsamic vinegar and mix thoroughly. Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.

extra virgin olive oil. fresh asparagus. yellow bell pepper. kosher salt. fresh ground pepper. balsamic vinegar. Baby Spinach. parmesan cheese.

http://www.food.com/recipe/asparagus-and-spinach-salad-111835

Fried Yucca (Cassava) Costa Rican Style

1 small yucca root (yuca) or 1 medium yucca root (yuca). 2 -3 tablespoons butter (1 knob). salt, to taste.

Skin the yuca using a potato peeler or a knife. Cut the yuca into 2-3 inch chunks and then cut those chunks in half. Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry. There is a very indigestible stringy part in the middle, be sure to take that out if its visible. Cut the half chunks into smaller fry-shaped pieces. Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking. Add salt and dip in ketchup.

yucca root. butter. salt.

http://www.food.com/recipe/fried-yucca-cassava-costa-rican-style-227458

Bacon Extravaganza Bundles

1 pound Ground Pork. 3 Tablespoons Sweet Baby Ray's Honey BBQ Sauce Plus Extra For Basting. 1 teaspoon Granulated Garlic. 1 teaspoon Dried Thyme. 1 teaspoon Onion Flakes. 1/2 teaspoons Ground Pepper. 1/2 cups Rosemary Foccacia Breadcrumbs *I Make My Own*. 13 slices Thick Cut Bacon, Cut In Half (you'll Need 25 Half Slices Total).

In a bowl add the all of the ingredients (except bacon) and mix by hand. Cut your bacon in half. Lay out 4 strips lengthwise and weave 1 strip in the middle to ensure everything holds together well you wouldnt want your meat to fall out, it wouldnt be a bundle then! Next, grab a fistful of the meat mixture and form it into a log in the middle of the bacon. Roll, and as you roll, wrap the bacon around it to form a long, uniform package. Place on a rack over a baking tray. Repeat with the remaining bacon and meat mixture. Brush some Sweet Baby Rays Honey BBQ sauce over top and place in a preheated oven (375F). Bake for 45 minutes. Half way through the cook time, baste again with BBQ sauce. A few more minutes and this will be passing your drooling lips and into your welcoming stomach! Once removed from the oven, let rest 10 minutes Make sure you serve this with lots of veggies so you dont feel bad for eating 2 bundles!

ground pork. granulated garlic. dried thyme. onion flakes. ground pepper. bacon.

http://tastykitchen.com/recipes/main-courses/bacon-extravaganza-bundles/

Limoncello Sparkle

1 ounce limoncello (an Italian lemon liqueur). 1/2 ounce Cointreau. Champagne. Long lemon peel, for garnish.

Combine the limoncello and Cointreau in a cocktail shaker with ice. Shake moderately, and strain into a champagne flute. Top with champagne. Garnish with a long lemon peel.

limoncello. Cointreau liqueur. champagne. lemon peel.

http://www.epicurious.com/recipes/food/views/limoncello-sparkle-362469

Eggplant Salad With Miso Ginger Dressing

13 cup rice vinegar. 1 tablespoon miso. 1 tablespoon fresh basil, chopped. 2 teaspoons fresh ginger, minced. 1 large garlic clove, minced. 14 teaspoon dry crushed red pepper. 13 cup vegetable oil. 2 large Japanese eggplants, cut lengthwise into 6 slices. 1 tablespoon olive oil. 8 cups mixed baby greens. salt and pepper.

Preheat broiler or barbecue (medium-high heat). Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside. Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side. Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.

rice vinegar. miso. fresh basil. fresh ginger. garlic clove. dry crushed red pepper. vegetable oil. Japanese eggplants. olive oil. mixed baby greens. salt and pepper.

http://www.food.com/recipe/eggplant-salad-with-miso-ginger-dressing-151799

Bananas With Coconut Milk (Gluten Free)

2 bananas, sliced. 14 cup organic coconut milk (pretty thick consistency). 4 tablespoons maple syrup (or to taste) or 4 tablespoons local liquid honey (or to taste). ground cinnamon (optional).

Separate sliced bananas into two bowls. Make sure to shake the coconut milk can before opening. Pour coconut milk over the fruit. Drizzle with half the maple syrup or honey onto each serving. Chill if wished. Enjoy!

bananas. coconut milk. maple syrup. ground cinnamon.

http://www.food.com/recipe/bananas-with-coconut-milk-gluten-free-362340

Oven-Fried Pork Chops

4 pork chops, trimmed. 2 tablespoons butter, melted. 1 egg, beaten. 2 tablespoons milk. 1/4 teaspoon black pepper. 1 cup herb-seasoned dry bread stuffing mix.

Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

pork chops. butter. egg. milk. black pepper. bread stuffing mix.

http://allrecipes.com/recipe/oven-fried-pork-chops/

Chicken Florentine Artichoke Bake

8 ounces dry pasta, bowtie recommended. 1 small onion, chopped. 1 tablespoon butter. 2 eggs. 1 14 cups milk. 1 teaspoon dried Italian seasoning. 14 teaspoon crushed red pepper flakes. 2 cups cooked chicken, chopped. 2 cups monterey jack cheese. 1 (14 ounce) can artichoke hearts, drained and quartered. 1 (10 ounce) package frozen spinach. 12 cup sun-dried tomato packed in oil, drained and chopped. 14 cup grated parmesan cheese. 12 cup soft breadcrumbs. 12 teaspoon paprika. 1 tablespoon butter, melted.

Preheat oven to 350. Cook pasta according to package diretions, drain. In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside. In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper. Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish. Bake covered for 20 minutes. In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.

dry pasta. onion. butter. eggs. milk. dried Italian seasoning. crushed red pepper flakes. cooked chicken. monterey jack cheese. artichoke hearts. frozen spinach. sun - dried tomatoes packed in oil. parmesan cheese. soft breadcrumbs. paprika. butter.

http://www.food.com/recipe/chicken-florentine-artichoke-bake-346810

Pioneer Woman - Tomato Soup With Sherry

5 tablespoons melted butter. 1 medium onion, diced. 1 (46 ounce) can tomato juice. 2 (14 ounce) cans diced tomatoes. 1 tablespoon chicken base or 1 tablespoon chicken bouillon. 3 tablespoons sugar. 1 cup cooking sherry. 1 12 cups half-and-half or 1 12 cups heavy cream. 12 cup chopped fresh basil. 2 teaspoons dried parsley flakes. pepper. crouton (optional).

In a soup pot, saute diced onion in butter until translucent. Decide how chunky you like your tomato soup. I like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. You can process one or both or neither. To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir. Bring to a near boil, then turn off heat. Add sherry and half-n-half or cream and stir. Add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). Add salt & pepper if needed to your taste. Top with croutons if desired.

butter. onion. tomato juice. diced tomatoes. chicken base. sugar. cooking sherry. half - and - half. fresh basil. dried parsley flakes. pepper. croutons.

http://www.food.com/recipe/pioneer-woman-tomato-soup-with-sherry-326015

Orange-Pineapple Cake

1 yellow cake mix. 34 cup oil. 4 eggs. 1 (11 ounce) can mandarin oranges, with juices. 1 (20 ounce) can crushed pineapple. 1 (3 1/2 ounce) box instant vanilla pudding. 1 (8 ounce) container Cool Whip.

Cake: Grease and flour 3 8 inch round cake pans. Mix cake mix, oil, eggs,& Mandarin oranges including juices. Pour in to prepared pans. Bake at 350 for 30 minutes (check with tooth pick) or until tooth pick is clean. Do not over cook layers. Icing: Drain Pinapple and save juice. Mix Cool Whip,instant pudding, and pineapple in large mixing bowl. Spoon pineapple juice over each layer before icing. Spread icing over each layer and ice cake.

yellow cake mix. oil. eggs. mandarin oranges. crushed pineapple. instant vanilla pudding. Cool Whip.

http://www.food.com/recipe/orange-pineapple-cake-32455

Sugar Snap Peas and Pasta

1 lb sugar snap peas, trimmed and strings discarded. 1 lb penne. 1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt. 1/4 cup extra-virgin olive oil. 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving.

Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot. Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Puree half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force puree with a rubber spatula through a medium-mesh sieve into a large bowl. Puree another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps. Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

sugar snap peas. penne. garlic clove. olive oil. parmigiano - reggiano cheese.

http://www.epicurious.com/recipes/food/views/sugar-snap-peas-and-pasta-231793

Cheese Crisp Burger

1 cup Grated Asiago Cheese (1/2 Cup Per Burger). 1/2 cups Shredded Cheddar Cheese (1/4 Cup Per Burger). 1/2 pounds Your Favorite Meat Mixture For Making Burgers (1/4 Pound Per Burger). 2 slices American Cheese. 2 whole Hamburger Buns. 4 strips Bacon, Cooked (optional). 1/4 cups Caramelized Onions (optional). 2 slices Sliced Avocado (optional).

You can make the cheese crisps a few ways; in the oven, in a large skillet, or on a flat top griddle. I have made the crisps on a sheet pan in the oven, and on the flat top, but however you make them, split each amount of cheese into two and put onto your cooking surface. Add half of the asiago and top with half of the shredded cheddar cheese and cook the crisps on medium-high heat (425 degrees F), watching it melt, then flip when the edges begin to lightly brown, crisping up the other side. Cook for a few minutes on the other side, until that side crisps up. Remove each disc and place on some paper towel, letting any excess grease from the cheese absorb into the towel. Eat one. Now stop, as they might be a bit addicting. When you are ready to cook your burgers, shape your burger patties, and place them on a preheated grill, or flat top over medium high heat. Cook the burgers over direct heat for 3-4 minutes per side or to your desired level of doneness. When you normally add the cheese for melting, add a cheese crisp on the patty, top with American cheese (optional), and continue to cook until the American cheese begins to melt. We fully loaded our burgers (with cooked bacon, caramelized onions and sliced avocado on top but use whatever toppings you prefer). A couple of family members requested a topping of feta cheese (I labeled as the triple threat) to their grilled burgers. However they were topped, there was something about the cheese crisp that stood out. Something amazing. Fun, exciting, and packed full of flavor, the cheese crisp simply put, made it spectacular. They are great as a simple stand alone snack, but even better when placed on a burger. I hope you try it and enjoy as much as everyone else did.

asiago cheese. shredded cheddar cheese. American cheese. hamburger buns. bacon. onions. avocados.

http://tastykitchen.com/recipes/main-courses/cheese-crisp-burger/

Roasted arnold Farm Beet Salad With Arugula and Goat Cheese

1 lb mixed yellow and red baby beets. 3 tablespoons olive oil. 2 garlic cloves, chopped. 2 fresh thyme sprigs. 1 bay leaf. salt and pepper. 2 12 tablespoons olive oil, divided use. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh marjoram. 8 ounces goat cheese. 8 ounces arugula, thoroughly washed.

Preheat oven to 350◦ F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly. Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature. When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.

baby beets. olive oil. garlic cloves. fresh thyme sprigs. bay leaf. salt and pepper. olive oil. fresh parsley. fresh marjoram. goat cheese. arugula.

http://www.food.com/recipe/roasted-arnold-farm-beet-salad-with-arugula-and-goat-cheese-339742

Mediterranean Pasta Salad

1 (12 ounce) packagespiral pasta. 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped. 1 (2 1/4 ounce) cansliced olives, drained. 1 (10 ounce) box frozen peas, thawed. 1 medium red bell pepper, chopped. 1 small zucchini, chopped. 12 small red onion, chopped. 12 cup parmesan cheese, freshly grated. 12 cup mayonnaise. 12 cup Italian dressing. 1 teaspoon dried parsley flakes. 12 teaspoon dried dill weed. 12 teaspoon black pepper, coarsely ground.

Cook pasta according to package directions. Rinse with cold water and drain well. Add the artichokes, olives, peas, bell pepper, zucchini, onion and Parmesan cheese to pasta. Toss well. In separate bowl, combine mayo, Italian dressing, parsley, dill weed, and pepper. Stir with wire whisk. Add to pasta salad and mix well. Chill.

pasta. marinated artichoke hearts. olives. frozen peas. red bell pepper. zucchini. red onions. parmesan cheese. mayonnaise. Italian dressing. dried parsley flakes. dried dill weed. black pepper.

http://www.food.com/recipe/mediterranean-pasta-salad-249748

Chocolate Godiva Martini

1 12 ounces godiva chocolate liquor. 1 12 ounces Creme de Cacao, white (clear). 1 ounce vodka. 2 12 ounces half-and-half cream.

Make sure glass is dry ( if using syrup chocolate), pour just enough to fill the little plunge in the martini glass and turn glass while syrup drizzles sides. place ingredients in tumbler with a few ice cubes and mix untill chilled. Pour over chocolate. If you want to spice it up a bit feel free to add whipped cream and chocolate shavings! Enjoy what I refer to as the candy bar drink ! Mmmmm -- So good!

liquor. Creme de Cacao. vodka. half - and - half cream.

http://www.food.com/recipe/chocolate-godiva-martini-460774

Lemon Asparagus Risotto

20 fresh asparagus spears, trimmed. 4 cups low-sodium chicken broth. 2 tablespoons olive oil. 1 small onion, diced. 1 stalk celery, diced. 1/4 teaspoon salt. 1/4 teaspoon ground black pepper. 1 clove garlic, minced. 1 cup arborio rice. 1/2 cup dry white wine. 1/4 cup freshly grated Parmesan cheese. 2 tablespoons lemon juice. 1/2 teaspoon lemon zest.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside. Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto. Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes. Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

asparagus spears. low sodium chicken broth. olive oil. onion. celery. salt. ground black pepper. garlic clove. arborio rice. dry white wine. parmesan cheese. lemon juice. lemon zest.

http://allrecipes.com/recipe/lemon-asparagus-risotto/

Cappuccino Mousse Trifle

2 12 cups cold milk. 13 cup instant coffee granules. 2 (3 1/2 ounce) packages vanilla instant pudding mix. 1 (16 ounce) carton frozen whipped topping, thawed & divided. 2 loaves frozen pound cake, thawed and cubed (10-34oz each). 1 ounce semisweet chocolate, grated. 14 teaspoon ground cinnamon.

In a mixing bowl, stir the milk and coffee granules until dissolved. Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened. Fold in half the whipped topping. Place a third of the cake cubes in a 4 qt serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whip topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until ready to serve (at least 2 hours).

milk. instant coffee granules. vanilla instant pudding mix. frozen whipped topping. frozen pound cake. semisweet chocolate. ground cinnamon.

http://www.food.com/recipe/cappuccino-mousse-trifle-63579

Adobo Chicken With Ginger

3 lbs chicken pieces. 12 cup soy sauce. 34 cup vinegar. 1 bulb of garlic, peeled and crushed. 18 cup fresh ginger, thinly sliced. 2 bay leaves. 12 tablespoon black peppercorns.

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

chicken pieces. soy sauce. vinegar. bulb of garlic. fresh ginger. bay leaves. black peppercorns.

http://www.food.com/recipe/adobo-chicken-with-ginger-191671

Crunchy Parsnip Ribbons

600 g parsnips. 100 g unsalted butter, melted. 12 cup brown sugar. sea salt.

Preheat oven to 200 C. Use a vegetable peeler to cut parsnips into long strips. Place on lined baking tray. Toss with butter, sugar and salt. Roast for 10 minutes and toss. Roast for another 8 - 10 minutes or till golden and crispy.

parsnips. unsalted butter. brown sugar. sea salt.

http://www.food.com/recipe/crunchy-parsnip-ribbons-385666

Devils Food Cupcakes with Vanilla Buttercream

1/2 cups Cocoa Powder. 1- 1/2 cup All-purpose Flour. 1 teaspoon Baking Soda. 1/4 teaspoons Baking Powder. 1/2 cups Butter, Room Temperature. 1- 1/2 cup Sugar. 2 whole Large Eggs, Room Temperature. 1/2 cups Milk.

To Make The Cupcakes: Preheat the oven to 350 degrees. Line muffin tin with cupcake liners and set aside. Sift together the cocoa powder, flour, salt, baking soda, and baking powder in a bowl. Using a mixer, preferably with paddle attachment, beat together the butter and sugar about 2 minutes until smooth and creamy. Add the eggs one at a time until mixed. Stir half of the dry ingredients into the butter mixture, then add milk. Finally stir in the other half of the dry ingredients. Divide the batter into a prepared cupcake/muffin tin with liners. About 3/4 full. Bake about 20 minutes, or until set. Let cool completely before icing. To Making the Icing and Decorations: Vanilla Frosting: Ingredients: Confectioners Sugar ( About 4-5 cups ), Sifted 1 tbs. Pure Vanilla Extract 1-2 Tbsp. Milk 3/4 cup butter, softened 1/4 cup vegetable shortening Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup. Add Vanilla. Add gradually the remaining sugar and add milk until you reach the consistency you desire. A little bit thicker for piping would be best. If you are going to use a spatula to ice them, you can use a little less sugar and more milk for a thinner consistency to spread on the cupcake. Continue to mix on medium until smooth. Using a large star tip, pipe frosting onto cupcakes. You can decorate these in any way you desire. Try using different tips for different effects and texture. For garnish you can add heart sprinkles, OR using Fondant add color using Wilton Icing Gel. Add a small amount of desired color to fondant and knead untill the color is completely incorporated. You want it not to look like tie-dye. Using a rolling pin flatten out onto surface. To help it not stick, spread a small amount of cornstarch onto the counter. Using cookie cutters, cut out different sized heart shapes and allow to dry on counter while you bake/frost cupcakes. You can also make these a day ahead and allow them to dry on a flat surface overnight. They will be easier to use once hard. I made mine before I baked my cupcakes, and once I was finished I placed them in my cupcake courier, and the little fondant hearts started to fold over! They werent hard enough yet and began to go soft again once they were covered. So make sure if you are placing them into a covered container, that the hearts are fully hard or else they will wilt, and you will wake up to some broken hearts!

cocoa powder. all - purpose flour. baking soda. baking powder. butter. sugar. eggs. milk.

http://tastykitchen.com/recipes/desserts/devile28099s-food-cupcakes-with-vanilla-buttercream/

Baked Sambal Fish

2 spring onions, finely chopped. 2 tablespoons lemon juice. 34 teaspoon lemon zest. 3 teaspoons sambal oelek. 12 teaspoon oil, sesame. 1 teaspoon oil, peanut. 1 garlic clove, minced. 1 teaspoon ginger, fresh grated. pepper, black, fresh ground. 2 (150 g) fish fillets.

Combine the spring onions, lemon juice, lemon zest, sambal oelek, the oils, garlic and ginger in a medium bowl. Add the fish and coat all over, leave for an hour in the fridge to marinade. Heat the oven to 200c or 400f. Place each fillet of fish in a piece of foil, piling the rest of the marinade and onions on the top, seal loosely. Bake for 15-20 minutes and serve the fish either with salads and fried up pre cooked baby potatoes cooked in garlic olive oil or on fluffy white rice, using the juice from the fish as a gravy. Delicious.

spring onions. lemon juice. lemon zest. sambal oelek. oil. oil. garlic clove. ginger. pepper. fish fillets.

http://www.food.com/recipe/baked-sambal-fish-476028

Mocha Coffee

1 cup hot brewed coffee. 1 tablespoon unsweetened cocoa powder. 1 tablespoon white sugar. 2 tablespoons milk.

Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

brewed coffee. unsweetened cocoa powder. white sugar. milk.

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

Russian Borsh/Borsch

1 lb beef tenderloin steak. 3 carrots (chopped). 3 onions (chopped). 2 big beets. 3 medium potatoes. 1 small head of cabbage.

Cook meat for 2 hours in *water* or until meat is very tender -reserve liquid (*add water if needed along the way) Get meat out of pot and shred-set aside. Saute onion, carrots in small skillet-set aside with meat. Boil beets in meat broth/water until soft. Take beets out and shred. Cut up raw potatoes and raw cabbage. Put all-(the sauteed mixture--beets, meat, raw ingredients)--together in broth/water. Boil until potatoes are done (about 30 minutes). Add spices according to taste. SERVE WITH SOUR CREAM!

beef tenderloin steaks. carrots. onions. beets. potatoes. head of cabbage.

http://www.food.com/recipe/russian-borsh-borsch-180557

Cheesy Chicken Asparagus Casserole

1/2 pound farfalle (bow tie) pasta. 1 pound fresh asparagus - tough ends snapped off and spears halved crosswise. cooking spray. 3 (10.75 ounce) cans cream of asparagus soup. 1 cup milk. 2 cooked chicken breast halved - thinly sliced. 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside. Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Whisk cream of asparagus soup with milk in a bowl until smooth. Spread the cooked bow tie pasta over the bottom of the baking dish. Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup. Lay chicken breast slices over pasta. Spread the asparagus over the chicken slices. Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese. Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.

farfalle pasta. fresh asparagus. cooking spray. cream of asparagus soup. milk. cooked chicken breasts. monterey jack and cheddar cheese blend.

http://allrecipes.com/recipe/cheesy-chicken-asparagus-casserole/

Monster Cookie Bars

1/2 cups Butter. 1 cup White Sugar. 1 cup Brown Sugar. 3 whole Eggs, Beaten. 1 teaspoon Vanilla. 1 teaspoon Corn Syrup. 2 teaspoons Baking Soda. 1- 1/2 cup Peanut Butter. 4- 1/2 cups Quick Cooking Oats. 6 ounces, weight Chocolate Chips (I Used Peanut Butter Chips). 6 ounces, weight M&M Candies (I Used Reese's Pieces).

1. Mix butter and sugars together. 2. Add eggs, vanilla, corn syrup, and baking soda. Sir in peanut butter. Stir in oats. Add chocolate chips and M&Ms. 3. Bake in a greased 13x18 inch pan at 350 degrees F for 15 minutes for a soft, chewy bar. They will not look done, but will cook as they set.

butter. white sugar. brown sugar. eggs. vanilla. corn syrup. baking soda. peanut butter. quick - cooking oats. chocolate chips. candies.

http://tastykitchen.com/recipes/desserts/monster-cookie-bars-2/

Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans

12 cup quinoa. 12 cup low-fat milk. 12 cup water. 14 teaspoon maple flavoring (optional). 14 teaspoon vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.). 1 cup wild blueberries (I use frozen wild Maine blueberries). 12 teaspoon cinnamon. 14 cup coarsely chopped pecans, toasted. 2 tablespoons pure maple syrup (or more to taste).

Rinse quinoa in fine mesh strainer under running water. Drain well. Place quinoa in saucepan over medium heat. Cook about 10-15 minutes, or until quinoa turns golden brown. (The quinoa will pop as it turns golden brown). Add the milk, water and vanilla (and maple flavoring if using) to the saucepan. Bring to a boil. Reduce heat to low and cover, cooking about 10-15 minutes or until all liquid is absorbed. Remove from heat and let stand 3-5 minutes. Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.

quinoa. low - fat milk. water. maple flavoring. vanilla extract. wild blueberries. cinnamon. pecans. pure maple syrup.

http://www.food.com/recipe/wild-blueberry-maple-breakfast-quinoa-with-toasted-pecans-418170

Faux Butterfinger Balls

2 cups Candy Corn. 15 ounces, weight Creamy Peanut Butter (not Natural). 12 ounces, weight Dark Cocoa Candy Melts. Nonpareils.

Put candy corn in a medium-sized microwave safe glass bowl. Melt candy corn in a microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted. With a silicone spatula, mix in peanut butter. Place in the refrigerator for two hours. Scoop mixture out with a tablespoon, and roll into balls. Line a baking sheet with parchment or wax paper. In a small microwave safe glass bowl, melt candy melts in a microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted. Toss balls into the chocolate one at a time, shaking any excess chocolate off as you remove them on top of the tines of a fork. Place balls onto parchment or wax paper, and sprinkle with nonpareils.

candy corn. creamy peanut butter. nonpareils.

http://tastykitchen.com/recipes/desserts/faux-butterfinger-balls/

Sopapillia Cheesecake

16 ounces, weight (Or 2 Cans) Pillsbury Crescent Rolls. 16 ounces, weight Cream Cheese, Softened. 1- 1/2 cup Granulated Sugar, Divided. 1 teaspoon Vanilla Extract. 1 stick Salted Butter. 1 teaspoon Cinnamon.

Preheat oven to 350F. Spread 1 can of crescent rolls into a 9x13 pan. Mix together cream cheese, vanilla extract and 1 cup sugar. Spread over the rolls that you pressed into the pan. Cover with the other can of rolls. Melt butter and add in the rest of the sugar and the teaspoon of cinnamon. Pour butter/sugar mixture over the top and bake for 30 minutes. Serve warm or at room temperature.

Pillsbury Refrigerated Crescent Dinner Rolls. cream cheese. granulated sugar. vanilla extract. salted butter. cinnamon.

http://tastykitchen.com/recipes/desserts/sopapillia-cheesecake/

Cat's Meow Cocktail

1 12 fluid ounces Kahlua. 1 12 fluid ounces Stolichnaya vodka. 3 fluid ounces whipping cream. ice. chocolate syrup or caramel sundae syrup, for garnish. 12 maraschino cherry, for garnish.

Pour Kahlua, vodka, cream and ice into a blender. Blend until thick. Pour into a martini glass. Place a half of cherry in the center for the nose. For whiskers, use chocolate or caramel syrup. NOTE You can use skim milk instead of whipping cream for a"Skinny Cat's Meow".

Kahlua. Stolichnaya vodka. whipping cream. ice. chocolate syrup. maraschino cherries.

http://www.food.com/recipe/cats-meow-cocktail-96348

Classic Baked Spaghetti

8 ounces thin spaghetti. 1 lb ground beef. 1 teaspoon minced garlic. 1 (26 ounce) can spaghetti sauce. 2 cups finely shredded mild cheddar cheese. 1 tablespoon oregano.

Preheat oven to 350. Cook noodles in boiling water; drain. Meanwhile, brown ground beef and garlic over medium heat; drain. Combine browned ground beef, spaghetti sauce, and oregano. Spray a casserole dish with cooking spray. Place 1/3 of noodles in bottom of dish. Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese. Repeat twice, ending with cheddar cheese. Bake at 350 for 25-30 minutes.

thin spaghetti. ground beef. garlic. spaghetti sauce. mild cheddar cheese. oregano.

http://www.food.com/recipe/classic-baked-spaghetti-32731

Strawberry Cream Cake

12 cup unsalted butter, room temperature, plus more for pan. 1 12 cups all-purpose flour, plus more for pan (spooned and leveled). 2 teaspoons baking powder. 12 teaspoon salt. 12 cup sugar. 2 large eggs. 2 large egg yolks. 12 teaspoon pure vanilla extract, divided. 12 cup whole milk. 2 lbs fresh strawberries, thinly sliced. 8 ounces cream cheese, room temperature. 34 cup sugar, divided. 1 teaspoon vanilla extract. 18 teaspoon table salt. 2 cups heavy cream.

Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Make cream: place cream cheese, sugar, vanilla, and salt in bowl and mix at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, scraping bowl as needed (you should have about 4 1/2 cups). Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

unsalted butter. all - purpose flour. baking powder. salt. sugar. eggs. egg yolks. pure vanilla extract. whole milk. fresh strawberries. cream cheese. sugar. vanilla extract. table salt. heavy cream.

http://www.food.com/recipe/strawberry-cream-cake-478050

Toasted Ramen and Strawberry Salad

1/4 cups Ramen Noodles, Broken Into Small Pieces. 1 teaspoon Extra Virgin Olive Oil. 1 teaspoon Balsamic Vinegar. Salt And Pepper. 1 cup Mixed Salad Greens. 2 whole Strawberries, Sliced. 2 Tablespoons Goat Cheese Crumbled.

1. Heat a small skillet over medium heat. Add noodles and toast, shaking the pan occasionally. Remove from heat when golden brown. Set aside. 2. In a bowl, whisk the olive oil, balsamic vinegar, and a pinch of salt and pepper together. Add in the mixed salad greens, strawberries, and toasted ramen. Toss to coat. Place in a serving dish and top with goat cheese.

ramen noodles. extra virgin olive oil. balsamic vinegar. salt and pepper. mixed salad greens. strawberries. goat cheese.

http://tastykitchen.com/recipes/salads/toasted-ramen-and-strawberry-salad/

Vegan Peach Slump

4 cups peaches (approx. 4 peaches peeled and sliced, either fresh or frozen). 1 tablespoon light brown sugar. 18 teaspoon almond extract. 18 teaspoon strawberry extract (optional). 14 teaspoon cinnamon. 14 teaspoon salt. 34 cup flour (spelt or unbleached). 1 teaspoon baking powder (non-aluminum). 2 tablespoons raw sugar. 14 cup vegan margarine (cold and vegan). 14 cup soymilk. 18 cup soy yogurt (or other non-dairy). 1 egg substitute.

NOTE:. If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice. Preheat oven to 400'F. Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole. Put the peaches in a separate bowl and toss with the brown sugar, extract(s) and cinnamon. Put the peach mixture in the casserole dish and spread out evenly. In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture. Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency. In a large measuring cup combine the soy milk, yogurt and egg substitute. (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.) Mix this together and add it to the flour mixture in the food processor. Pulse a few times to incorporate. This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches. Spread it evenly over the peaches. If a few spots don't get covered that's ok. Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish. Cool on a wire rack for 5 minutes. At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate. Top with your favorite non-dairy topping. Bon Appetit!

peaches. light brown sugar. almond extract. strawberry extract. cinnamon. salt. flour. baking powder. raw sugar. vegan margarine. soymilk. soy yogurt. egg substitute.

http://www.food.com/recipe/vegan-peach-slump-237321

Roast Carrots With a Twist

6 -8 carrots. 1 teaspoon vegeta gourmet stock. 14 teaspoon garlic powder. 14 teaspoon ground cumin. 1 tablespoon olive oil.

Peel and chop the carrots into bite size pieces. Place carrots in a saucepan and cover with water. Add the stock, garlic powder and cumin and boil until tender. Reserve 3 tablespoons of stock water then drain the carrots. Place carrots in a roasting pan and coat with olive oil. Sprinkle with the reserved stock water. Cook at 450 fahrenheit/230 celsius for 30 minutes or until cooked to your liking.

carrots. stock. garlic powder. ground cumin. olive oil.

http://www.food.com/recipe/roast-carrots-with-a-twist-459070

Bacon Chocolate Chip cookies

2 cups Flour. 1 teaspoon Baking Soda. 1/4 teaspoons Salt. 1 cup Butter, Softened. 3/4 cups Sugar. 3/4 cups Brown Sugar. 1 teaspoon Vanilla. 2 whole Large Eggs. 2 cups Chocolate Chips. 10 slices Bacon, Cooked To A Crisp.

Preheat oven to 375 degrees F. Cook bacon until its crispy. Let cool and cut into itty bitty pieces. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add chopped, cooked bacon and mix for 1 minute. Stir in chocolate morsels. Chill for 15 minutes. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

flour. baking soda. salt. butter. sugar. brown sugar. vanilla. eggs. chocolate chips. bacon.

http://tastykitchen.com/recipes/desserts/bacon-chocolate-chip-cookies/

Mom's Awesome 7 Layer Chip Dip

1 (16 ounce) can refried beans. 2 avocados. 1 tablespoon lime juice. 1 dash garlic salt. 1 cup light sour cream. 12 cup mayonnaise. 1 (1 ounce) packetlawrey's taco seasoning. 1 12 cups shredded cheese (I usually use a 4 cheese Mexican blend). 2 roma tomatoes, diced with seeds removed. 1 (4 ounce) cansliced black olives. 2 stalks green onions, sliced.

1. Combine sour cream, mayo, and Lawry's seasoning in small bowl. 2. In another small bowl remove flesh from avocados and mash, then add lime juice and garlic salt. 3. In a clear 13" x 9" pan (doesn't have to be clear, but it adds to the presentation) evenly spread refried beans, I use the back of a large spoon. 4. Spread avocado mixture on top of refried beans layer. 5. Spread Lawry's seasoning mixture on top of avocado layer. 6. Sprinkle shredded cheese to cover top of Lawry's seasoning layer, top with diced tomatoes, sliced olives, and sliced green onions. 7. Serve with tortilla chips, use lime flavored tortilla chips for an even bigger hit!

refried beans. avocados. lime juice. garlic salt. light sour cream. mayonnaise. taco seasoning. cheese. roma tomatoes. black olives. green onions.

http://www.food.com/recipe/moms-awesome-7-layer-chip-dip-411581

Vanilla Pistachio Fig Tart

1 cup shelled pistachios. 1 vanilla bean, scraped. 2 tablespoons all-purpose flour. 1/2 cup confectioners' sugar, plus more for decorating. 1 egg. 1 egg white. 2 tablespoons unsalted butter, melted and cooled. 1 tablespoon brandy. 2 tablespoons lemon zest. 8 fresh figs. cooking spray.

Preheat the oven to 375 degrees F (190 degrees C). Spray four 3 3/4 inch (9.5 centimeter) tart pans with cooking spray. In food processor, process nuts and vanilla bean to a fine texture. Sift flour and confectioner's sugar together, and add to nuts; pulse to combine. Add egg, egg white, butter, brandy, and lemon zest. Pulse to combine. Slice 6 figs into 3/4 inch (2 centimeter) thick slices, and stir into batter. Divide batter into tart pans. Cut remaining figs into thin slices, and arrange over batter in each tart pan. Bake until tarts are set and golden brown, about 40 minutes. When cool, sprinkle with additional confectioner's sugar.

shelled pistachios. vanilla bean. all - purpose flour. confectioners' sugar. egg. egg white. unsalted butter. brandy. lemon zest. fresh figs. cooking spray.

http://allrecipes.com/recipe/vanilla-pistachio-fig-tart/

Pie Crust No Rolling, No Cutting, No Mess

1/4 cups Water. 13 cups Shortening (or Butter). 1 cup All-purpose Flour. 1 pinch Salt.

Makes one 9-inch pie crust. Add water and shortening to a small saucepan and heat just until shortening is melted. Set aside. Put flour and salt into a 9-inch pie pan. With a fork, stir in the water/shortening mixture just until all the flour is moistened. With your hands, form the dough into a ball and then pat into the bottom and up the sides of the pie plate. Finish the top edge. Fill and bake as desired.

water. shortening. all - purpose flour. salt.

http://tastykitchen.com/recipes/desserts/pie-crust-e28093-no-rolling-no-cutting-no-mess/

Berry Muffins

2 cups flour. 34 cup sugar. 1 tablespoon baking powder. 1 teaspoon salt. 2 eggs. 14 cup oil. 4 tablespoons melted butter. 34 cup milk. 1 teaspoon vanilla extract. 8 ounces berries, fresh or frozen.

Heat oven to 350 degrees. Sift the dry ingredients together. Mix in the eggs, oil, butter, milk and vanilla. Fold in your choice of berries. (I get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have) Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan. (Tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) Bake for 30-40 minutes, start checking at 30 minutes or so. Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.

flour. sugar. baking powder. salt. eggs. oil. butter. milk. vanilla extract. berries.

http://www.food.com/recipe/berry-muffins-57533

Noodles and Stir Fried Shrimp Medley

12 ounces uncooked extra wide whole wheat egg noodles (such as Healthy Harvest). 1 (11 ounce) can mandarin orange sections, drained, reserve liquid. 4 ounces sliced mushrooms, drained, reserve liquid. 1 tablespoon cornstarch. 2 tablespoons butter or 2 tablespoons margarine. 12 lb raw shrimp, peeled, deveined. 1 cup fresh snow pea pods, ends removed. 1 cup fresh broccoli florets. 12 cup green onion, sliced. 14 teaspoon garlic powder. soy sauce (To taste).

Cook noodles according to package directions. Drain. Keep warm, set aside. While noodles are cooking, pour mushroom and orange liquids into a measuring cup add water to equal 1 cup. Blend in cornstarch and set aside. In a large skillet, melt butter and saute mushrooms, shrimp, pea pods, green onions, and garlic powder until shrimp turn pink. Add reserved liquid, stirring until slightly thickened. Toss shrimp mixture with hot cooked noodles, gently blend in orange segments and soy sauce to taste.

whole wheat egg noodles. mandarin orange sections. sliced mushrooms. cornstarch. butter. raw shrimp. snow pea pods. fresh broccoli florets. green onions. garlic powder. soy sauce.

http://www.food.com/recipe/noodles-and-stir-fried-shrimp-medley-187393

Hearty Beef and Vegetable Soup

1 lb ground beef. 2 teaspoons olive oil. 1 large onion, chopped. 1 garlic clove, minced. 1 (15 ounce) can kidney beans, rinsed and drained. 1 (14 ounce) can chicken broth. 1 (14 ounce) can beef broth. 1 (14 ounce) can diced tomatoes. 1 (6 ounce) can tomato paste. 2 cups water. 2 cups frozen mixed vegetables. 1 teaspoon italian seasoning.

Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary. Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes. Serve with parmesan cheese and crusty bread.

ground beef. olive oil. onion. garlic clove. kidney beans. chicken broth. beef broth. diced tomatoes. tomato paste. water. frozen mixed vegetables. italian seasoning.

http://www.food.com/recipe/hearty-beef-and-vegetable-soup-232177

Roasted Potato Salad with Mustard Vinaigrette

2 pounds Baby Potatoes (use Any Kind: Red, Yellow, Blue, Baby Redskin). 2 Tablespoons Olive Oil. 1 teaspoon Dried Rosemary. 1 teaspoon Salt. 1/2 teaspoons Freshly Ground Black Pepper. 2 Tablespoons Dijon Mustard. 1 Tablespoon Yellow Mustard. 1 Tablespoon White Wine Vinegar. 1/4 cups Shallot, Finely Chopped. 3 whole Celery Stalks, Chopped. 1/2 teaspoons Salt. 1/2 teaspoons Freshly Ground Black Pepper. 2 Tablespoons Olive Oil Drizzled In.

Start by preheating your oven to 400 F. Prepare the potatoes by cleaning them, and placing them on a baking sheet in a single layer. Pour the olive oil on top of the potatoes, and sprinkle them with the rosemary, salt and pepper. Toss (with clean hands!) until well coated and arrange in a single layer again. Bake for 30-35 minutes or until the potatoes are browned and fork tender. Remove from the oven and set them aside to cool for 15 minutes. In a small bowl combine the Djion and yellow mustard, white wine vinegar, shallot, celery, salt and pepper and stir. Using a whisk, slowly drizzle in the olive oil (up to 2 tablespoons) until smooth. Give it a taste and adjust your spices/seasonings if needed. Once the potatoes are cooled, transfer to a large bowl. Pour enough dressing over the potatoes to lightly coat them. Toss gently and add more dressing as needed. Cover the bowl with plastic wrap and refrigerate for up to 2 hours. Enjoy!

baby potatoes. olive oil. dried rosemary. salt. fresh ground black pepper. Dijon mustard. yellow mustard. white wine vinegar. shallots. celery ribs. salt. fresh ground black pepper. olive oil.

http://tastykitchen.com/recipes/salads/roasted-potato-salad-with-mustard-vinaigrette/

Spicy Sweet Grilled Shrimp

1 cup guava jelly or 1 cup apple jelly. 2 garlic cloves, finely chopped. 2 limes, juice of. 1 tablespoon Worcestershire sauce. 1 jalapeno pepper, seeded and finely chopped. 14 teaspoon red pepper flakes. 2 lbs shrimp, raw, large, peeled and deveined. 14 teaspoon salt. 10 bamboo skewers.

Soak bamboo skewers in water for at least 30 minutes. In a small saucepan combine jelly, garlic, lime juice, Worcestershire, jalapeno and chilies. Cook over medium heat until jelly melts. Thread shrimp onto skewers, about 4 per skewer if using large shrimp. Brush both sides of shrimp with jelly mixture and place on a tray to marinate for 30 minutes. Preheat grill on high and sprinkle shrimp with salt on both sides. Grill shrimp for 3 minutes per side, brushing with marinade again before turning. Reduce time for smaller shrimp. Place remaining sauce in a serving dish for dipping. Prep time includes time to marinate but not to soak the skewers.

guava jelly. garlic cloves. limes. Worcestershire sauce. jalapeno pepper. red pepper flakes. shrimp. salt. bamboo skewers.

http://www.food.com/recipe/spicy-sweet-grilled-shrimp-164639

Easy Pizza Calzones

1 (10 ounce) roll store bought pizza dough. 23 cup pizza sauce. 1 cup shredded mozzarella cheese. 12 cup pizza toppings (about 1/2 cup of each, unless you are using only one). 1 -2 tablespoon olive oil. 1 -2 tablespoon garlic parmesan seasoning (a mixture of finely grated parmesan cheese, garlic salt, and parsley flakes. Not sure on the amounts).

Preheat the oven to 425. Unroll the pizza dough onto a large cookie sheet. Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet. Cut into 4 equal size rectangles. In a bowl, mix sauce, cheese, and toppings. Spoon equal amounts of toppings into the middle the rectangles. Lightly spread out the sauce mixture. Fold one corner so that it meets with the opposite corner. Crimp the edges so that the calzones seal. Mix olive oil and parmesan cheese mix. Brush with olive oil and parmesan cheese mixture. Bake in oven for 10 minutes. Serve hot or freeze for later.

pizza dough. pizza sauce. mozzarella cheese. pizza toppings. olive oil. garlic parmesan seasoning.

http://www.food.com/recipe/easy-pizza-calzones-344151

Funfetti Cake Mix Dip

3 Tablespoons Funfetti Cake Mix. 3 Tablespoons Cool Whip. 2 ounces, weight Cream Cheese. 1/2 Tablespoons Milk.

1. Combine cake mix, Cool Whip and cream cheese. 2. Add milk and stir. 3. Enjoy! Dip should be refrigerated till ready to serve. Recipe adapted from Adventures in Food.

cake mix. Cool Whip. cream cheese. milk.

http://tastykitchen.com/recipes/appetizers-and-snacks/funfetti-cake-mix-dip/

Chicken Shepherd's Pie

2 lbs potatoes, peeled and diced. 3 cups diced cooked chicken. 10 ounces cream of chicken soup. 2 cups frozen mixed vegetables, thawed.

Cook potatoes until tender. Drain and mash. If desired, whip with butter and milk. Spread about half the potatoes in a round 2 litre casserole. Mix chicken, soup and vegetables. Spread over potato layer. Top with remaining potatoes. Bake at 350 until heated through, about 30 minutes. We like all things cheesy, so I usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes. You can substitute an equal amount of chicken gravy for the soup. This reheats very well in the microwave. In fact, sometimes I assemble it and put it in the fridge for the next night. Then I don't bother putting it in the oven at all, I just scoop out bowls full and zap them.

potatoes. cooked chicken. cream of chicken soup. frozen mixed vegetables.

http://www.food.com/recipe/chicken-shepherds-pie-152682

Deli Coleslaw

1/4 c. mayonnaise. 3 tbsp. cider vinegar. 2 tsp. sugar. 1/2 tsp. salt. 1/4 tsp. ground black pepper. 2 c. thinly sliced green cabbage. 1 c. grated carrot.

In a large bowl, combine mayonnaise, vinegar, sugar, salt, and pepper. Add cabbage and carrots and toss to coat evenly with mayonnaise mixture. Cover and refrigerate at least 2 hours before serving.

mayonnaise. cider vinegar. sugar. salt. ground black pepper. green cabbage. carrots.

http://www.delish.com/recipefinder/deli-coleslaw-3106

Rice With Caramelized Shallots from Melissa D'arabian

1 tablespoon butter. 1 shallot, finely sliced (I would use two (or more). 1 cup long-grain white rice. kosher salt. 14 cup white wine. 1 cup chicken stock. 1 cup water.

In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve.

butter. shallot. long - grain white rice. kosher salt. white wine. chicken stock. water.

http://www.food.com/recipe/rice-with-caramelized-shallots-from-melissa-darabian-412814

Bob Evans Chicken & Noodles (Copycat)

9 cups hot water. 34 cup carrot, chopped. 34 cup celery, chopped. 1 cup onion, chopped. 1 12 tablespoons chicken bouillon (or soup base). 34 cup butter, melted. 12 teaspoon black pepper. 12 teaspoon salt. 1 lb cooked boneless skinless chicken breast, torn into large pieces. 1 (16 ounce) bagreame's frozen noodles.

In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, melted butter, pepper and chicken pieces. Bring to a boil, turn to low heat and simmer for 30 minutes. Add noodles and simmer on medium-low heat for an additional 10 minutes.

hot water. carrots. celery. onions. chicken bouillon. butter. black pepper. salt. cooked boneless skinless chicken breasts. noodles.

http://www.food.com/recipe/bob-evans-chicken-noodles-copycat-135323

Pat's Chiles Rellenos Squares

2 (7 ounce) cansortega diced green chilies. 1 lb grated longhorn cheese (or 1 lb cheddar cheese or 1 lb tillamook cheese). 1 lb grated monterey jack cheese. 1 (13 ounce) can low-fat evaporated milk. 3 tablespoons flour. 4 whole eggs. sliced black olives (optional). fresh tomato (optional). picante sauce (optional).

Combine all ingredients, mixing well. Pour into a 9 x 13-inch casserole dish. Bake 50 to 60 minutes at 325F. Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.

diced green chilies. longhorn cheese. monterey jack cheese. low - fat evaporated milk. flour. eggs. black olives. fresh tomatoes. picante sauce.

http://www.food.com/recipe/pats-chiles-rellenos-squares-199008

Gingerbread Ravioli

1 cup honey. 12 cup sugar. 3 12 ounces butter. 4 34 cups flour. 2 teaspoons gingerbread seasoning. 1 tablespoon Dutch-processed cocoa powder. 1 egg. 1 teaspoon salts of hartshorn. 12 teaspoon potash. 3 tablespoons milk. dried fruit, chopped (as needed). walnuts, chopped (as needed). marzipan (as needed). raisins (as needed). rum (as needed). strawberry jam (as needed). praline paste, solid, cutable (as needed). green food coloring (optional). red food coloring (optional). raspberry jam (optional). coconut flakes (optional). white chocolate (optional). marzipan (optional).

Put honey, butter and sugar into a pot and heat over low heat until sugar is dissolved completely. Remove from heat and let cool down slightly. In a bowl mix together flour, cocoa, gingerbread spice. Add honey mixture to flour and mix using the dough hook. Add egg and mix again. Dissolve salts of hartshorn in 2 tablespoons of milk in a small bowl. In a second small bowl dissolve potash in 1 tablespoon milk. Add first salts of hartshorn mixture to dough and mix well. Than add potash mixture and mix well. Wrap dough into cling film and set aside for about 24 hours. On the next day: preheat oven (355 F, 180 C). Line out baking tray(s) with parchment paper. Dust the work space with some flour and knead the dough a few times. If the dough is too sticky dust it with flour. Divide the dough into smaller parts you can handle easily. Roll out one part of the dough very thinly (about 1(8 inch thin). Dust the dough with flour from time to time, so that it is not sticky. The dough should be elastic, but dry. Halve dough. On one part mark squares of about 2 inches. On each square placs some filling (see below). Now cover it with the second half of the dough and press slightly with your fingers in between the fillings to mark the ravioli. Cut out the ravioli with a knife. For each ravioli: press the edges slightly with your fingers. Seal the edges by pressing a fork into the edges. Place ravioli on baking tray and bake for about 12 minutes until ravioli a slightly browned. Remove from oven and let cool completely on cooling rack. Keep them in an airtight container. They will get better with time, but I guess they will not stay that long. FILLING: You can use almost any filling you like. Take my fillings as an idea for your own fillings. Filling 1: chop dried fruit and walnuts an mix them together. Place a little of filling in the center of the ravioli. Filling 2: soak raisins in a little rum. Take two or three soaked raisins and wrap them in a little piece of marchpane and place it in the center of the ravioli. Filling 3: you can use you favorite jam. I use about 1/2 teaspoon for each ravioli. Filling 4: cut solid praline paste into cubes of about 1/2 inch in size and roll them between your hands to form a ball. Place it in the center of ravioli. CUSTOM YIELD: is a vague guess. It depends on how thin you roll out the dough and which size your ravioli have. NOTE on potash: when you dissolve potash in milk a "strong" smell might occur. This is normal. NOTE on potash and salts of hartshorn: these are very typical for German christmas bakery. They work a little like baking soda/powder, but give a very different flavour to the cookies. NOTE on gingerbread seasoning: the one I use contains cinnamon,coriander, aniseed, allspice, cloves, star-anise, cardamon, ginger, and vanilla. I always use a commercial product. NOTE on time of making: this is a guess. Sometimes I need longer, sometimes I'm faster. But it doesn't matter, because it is such fun to make these. SERVING & PRESENTATION: Why don't you try to present gingerbread ravioli like a pasta dish? Here the idea (and take a look at the pics). With a few drops of green food colouring make green coconut flakes (to represent chopped herbs). Roll small pieces of marzipan into little balls and colour them red (to represent cherry tomatoes). Grate white chocolate (to represent parmesan cheese). Put some raspberry jam (tomato sauce) on a pasta plate. Sprinkle some green coconut flakes over sauce. Place some gingerbread raviolie on the plate. Sprinkle with some white chocolate. At last place the marzipan tomatoes around the ravioli. Ready to serve gingerbread ravioli. -- and now: ENJOY and HAVE FUN.

honey. sugar. butter. flour. gingerbread seasoning. Dutch - processed cocoa powder. egg. salts of hartshorn. potash. milk. dried fruit. walnuts. marzipan. raisins. rum. strawberry jam. praline paste. green food coloring. red food coloring. raspberry jam. coconut flakes. white chocolate. marzipan.

http://www.food.com/recipe/gingerbread-ravioli-195368

Italian Herb Rolls

7 -9 ounces water (I started with 8 oz. and ended up adding a little bit more). 1 teaspoon salt. 1 12 teaspoons vegetable oil. 3 cups bread flour. 12 tablespoon dried parsley. 2 teaspoons sugar. 2 teaspoons dried onion flakes. 1 teaspoon basil. 12 teaspoon garlic powder. 1 34 teaspoons yeast.

Set bread machine on dough setting and let mix and rise once. Shape and form into rolls. Bake 25-30 min at 350F.

water. salt. vegetable oil. bread flour. dried parsley. sugar. dried onion flakes. basil. garlic powder. yeast.

http://www.food.com/recipe/italian-herb-rolls-38777

Acadia's Mushroom Pepper Onion Stir Fry

1 teaspoon olive oil. 1 sweet onion (medium). 2 tablespoons soy sauce. 1 teaspoon Worcestershire sauce. 12 cup chopped yellow bell pepper. 12 cup chopped red bell pepper. 12 cup chopped green bell pepper. 1 -2 tablespoon butter. 1 lb white button mushrooms. 18 teaspoon garlic salt. fresh ground pepper.

Chop up bell pepper (discard seeds) into bite sized pieces. Chop or slice onion. In wok or skillet over medium low heat add olive oil. Saute onion for 15 minutes or until translucent. Stir frequently. Add 1 tablespoon soy sauce and worcestershire sauce. Add bell pepper and saute for an additional 15 minutes or until bell pepper is tender. Remove onion & peppers from the heat and set aside. Add butter to wok or skillet and then mushrooms. Saute until tender about 15 minutes. Stir frequently. Add garlic salt & pepper. Add peppers & onion mixture back into the wok and mix with mushrooms. Add 1 tablespoon soy sauce stir until fluid coats peppers, mushrooms and onions.

olive oil. sweet onion. soy sauce. Worcestershire sauce. yellow bell peppers. red bell peppers. green bell peppers. butter. white button mushrooms. garlic salt. fresh ground pepper.

http://www.food.com/recipe/acadias-mushroom-pepper-onion-stir-fry-359391

Baked Herb-Crusted Chicken Breasts

6 skinless boneless chicken breast halves. 6 tablespoons fresh lemon juice. 2 tablespoons (1/4 stick) butter. 2 tablespoons olive oil. 1 1/2 cups plain dry breadcrumbs. 6 tablespoons chopped fresh basil. 3 tablespoons chopped fresh parsley. 1 1/2 tablespoons chopped fresh rosemary. 1 1/2 teaspoons salt. 1/2 teaspoon ground black pepper. Lemon wedges.

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels. Preheat oven to 450F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

boneless skinless chicken breast halves. fresh lemon juice. butter. olive oil. plain breadcrumbs. fresh basil. fresh parsley. fresh rosemary. salt. ground black pepper. lemon wedges.

http://www.epicurious.com/recipes/food/views/baked-herb-crusted-chicken-breasts-106318

Chocolate Strawberry Mousse Tartlets

2 cups All-purpose Flour. 1/4 teaspoons Salt. 2 sticks Unsalted Butter, Softened. 1/2 cups Powdered Sugar. 1 teaspoon Vanilla Extract. 2 teaspoons Unflavoured Gelatin Powder. 3 Tablespoons Cold Water. 1 cup Strawberry Puree. 1/4 cups Granulated Sugar. 1- 1/2 cup Heavy Cream. 1-78 ounces, weight Dark Chocolate, Melted. 1/4 cups Chopped Strawberries. 1/4 cups Chocolate Shavings.

For the shortbread: In a large bowl, sift the flour and salt. Cream butter and powdered sugar in the bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated. Gather dough and form it into a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill. Preheat oven to 350 F. Grease fifteen small tart (3 1/2 inch) pans. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut the dough into 5-inch rounds. Line the prepared pans with the dough circles. Use a small kitchen knife to trim the excess from around the edges and to score the tops of the tartlets. Place the crusts in the refrigerator for about 15 minutes before baking for 10 to 15 minutes or until lightly golden. Remove from oven and let the tart shells cool a few minutes before inverting them out of the pans and transferring them to a wire rack to cool completely. If you dont have enough pans or you want to make fewer tartlets, work with half of the cookie dough. Keep the other half in plastic wrap and refrigerate for later. To prepare strawberry mousse, sprinkle gelatin over the cold water in a small bowl and let it stand for 5 minutes. Combine strawberry puree and sugar in a small saucepan. Bring to a slight boil over medium heat. Remove from heat and add gelatin mixture. Whisk to combine well. Strain the strawberry mixture into a bowl through a fine sieve. Refrigerate for 30 minutes. Put heavy cream into a clean bowl and whip it until it becomes stiff. Fold 1/3 of the whipped cream into the cooled strawberry mixture. Then fold in remaining cream. To assemble, spoon a teaspoon of melted chocolate on the bottom of each tart shell. Sprinkle a few chopped strawberries on top. Then pipe or spoon strawberry mousse into the shell on top of the chocolate and strawberries. Chill for at least 4 hours or until set. Garnish with chocolate shavings and strawberries before serving.

all - purpose flour. salt. unsalted butter. powdered sugar. vanilla extract. gelatin powder. cold water. strawberry puree. granulated sugar. heavy cream. dark chocolate. strawberries. chocolate shavings.

http://tastykitchen.com/recipes/desserts/chocolate-strawberry-mousse-tartlets/

Honey-Raisin Oatmeal

12 cup oats. 1 cup milk. 1 dash salt. 1 12 tablespoons honey. 1 teaspoon nutmeg. 1 tablespoon cinnamon sugar. 14 cup raisins (or yogurt covered raisins for additional sweetness). 2 Nature Valley Oats and Honey crunchy granola bars, crushed.

Boil the milk and salt over medium heat. As it is boiling, add the honey, nutmeg, and cinnamon sugar. Add the oats and cook about one minute. As it is cooking, add the raisins and crushed Nature Valley bars (or any other granola bar you prefer, it provides a nice crunch). Enjoy!

oats. milk. salt. honey. nutmeg. cinnamon sugar. raisins. Nature Valley Oats and Honey crunchy granola bars.

http://www.food.com/recipe/honey-raisin-oatmeal-243898

Raspberries and Cream Mask for Sensitive Skin

6 -8 fresh raspberries. 1 tablespoon plain yogurt, with live & active cultures. 1 tablespoon organic honey.

Mash the raspberries with the back of a fork or puree them in a blender or food processor. Add the yogurt and honey to the puree to form a thick mixture. Apply to the clean face and neck, avoiding the area around the eyes, and leave on for 10 minutes. Rinse off, using bottled or spring water and cotton pads. Follow with toner and moisturizer, if desired.

fresh raspberries. plain yogurt. honey.

http://www.food.com/recipe/raspberries-and-cream-mask-for-sensitive-skin-209169

Green Bean Soup

1-78 ounces, weight Green Beans. 1-78 ounces, weight Barley. 4 cups, 3 tablespoons, 1-78 teaspoons, 1/4 pinches Water. 1/2 cups Yellow Rock Sugar, Or To Taste.

Wash the green beans and barley together. Rinse them well. Add 1 litre of water and boil them over high temperature. Turn the temperature down and simmer once the mixture is boiling. Grab a couple of handfuls of yellow rock sugar (or any other sugar) and add it to the soup. Add more water when necessary; you want to achieve a soup-y consistency.

green beans. barley. yellow rock sugar.

http://tastykitchen.com/recipes/soups/green-bean-soup-2/

Creamy Tomato Chickpea Soup

1 Tablespoon Olive Oil. 1/2 Medium Onion, Chopped. 2 cloves Garlic, Minced. 1 teaspoon Paprika. 1/2 teaspoons Dried Basil. 1/4 teaspoons Dried Thyme. 1/2 teaspoons Salt. 1/4 teaspoons Black Pepper. 1/2 teaspoons Sugar. 2 teaspoons Balsamic Vinegar. 1 can (14 Oz. Size) Peeled Tomatoes, Not Drained. 1 cup Canned Chickpeas. 1 cup Water. 1 cup Vegetable (or Vegan Stock). 1/2 cups Coconut Milk (or Dairy Milk). Red Pepper Flakes (optional). Olive Oil, For Drizzling. Fresh Basil.

In a medium pot, heat olive oil over medium heat. Cook onions for 1 minute and then add garlic. Cook for another 30 seconds. Add paprika, basil, thyme, salt, pepper and sugar. Add balsamic vinegar and stir. Add in tomatoes and chickpeas. Stir, then add water and stock. Simmer soup for 2030 minutes. Then let cool for at least 10 minutes. Transfer to a blender and puree until smooth. Transfer back to pot and stir in milk. Cook on medium low for 23 more minutes. Adjust the flavor, adding more salt or pepper as needed. Garnish with red pepper flakes, olive oil or basil (optional). Serve warm.

olive oil. onion. garlic cloves. paprika. dried basil. dried thyme. salt. black pepper. sugar. balsamic vinegar. tomatoes. canned chick - peas. water. coconut milk. red pepper flakes. olive oil. fresh basil.

http://tastykitchen.com/recipes/soups/creamy-tomato-chickpea-soup/

Linguine with Brussels Sprouts, Bacon, and Caramelized Shallots

1 pound Brussels Sprouts. 8 ounces, weight Center-cut Bacon, Chopped. 6 whole Shallots, Halved And Sliced Thin. 1/2 teaspoons Sea Salt, Plus More To Taste (if Desired). 1/2 teaspoons Black Pepper. 10 ounces, weight Linguine, Cooked According To Package Instructions. 1 Tablespoon Balsamic Vinegar. 1 Tablespoon Fresh Thyme Leaves. Freshly Grated Parmesan, For Serving.

Wash the Brussels sprouts. Cut the Brussels sprouts into quarters, cutting from the top of the sprout to the bottom (not horizontally). Set aside. Cook the bacon in a large skillet over medium heat until crisp, about 7-10 minutes. When done, discard about 1/4 of the rendered fat. Keep the remaining in the skillet along with the bacon. Stir in the shallots and saute over medium heat until tender and caramelized, 3-5 minutes. Add the sprouts and 1/4 cup of water to the pan. Season with salt and pepper, turn the heat to medium, and cook covered and undisturbed for about 3-5 minutes. Sprouts should be nearly tender. When the sprouts are ready, uncover and turn the heat to medium-high. Cook until excess water has evaporated and sprouts have reached desired tenderness but do not overcook. Remove from heat. Stir in the cooked pasta, balsamic vinegar, thyme, and additional salt (if desired). Serve immediately and top with freshly grated Parmesan.

Brussels sprouts. center - cut bacon. shallots. sea salt. black pepper. linguine. balsamic vinegar. fresh thyme leaves. parmesan cheese.

http://tastykitchen.com/recipes/main-courses/linguine-with-brussels-sprouts-bacon-and-caramelized-shallots/

Easy Skillet Beef and Hash Browns

1 lb. ground beef. 1 can Campbell's Condensed Cream of Celery Soup. 1/2 c. water. 1/4 c. ketchup. 1 tbsp. Worcestershire sauce. 2 c. frozen hash-brown potatoes. 3 slice processed American cheese.

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup, water, ketchup and Worcestershire in the skillet and heat to a boil. Stir in the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Top with the cheese.

ground beef. water. ketchup. Worcestershire sauce. frozen hash brown potatoes. American cheese.

http://www.delish.com/recipefinder/easy-skillet-beef-hash-browns-recipe-campbells-1109

Peanut Butter Rice Crispy Bars

1 cup Packed Light Brown Sugar. 1 cup Light Corn Syrup. 1 cup Smooth Peanut Butter. 1 cup Salted, Dry-roasted Peanuts. 6 ounces, weight Rice Krispie Cereal. 1 cup Peanut Butter Chips Or Semi Sweet Chocolate Chips (optional). 1 cup Semi-sweet Chips, For Glaze.

Grease a 13- by 9-inch baking pan. Bring sugar and corn syrup to a simmer in a large pot. Then remove the pot from the heat, add peanut butter and peanuts, stirring until smooth. Add Rice Krispie cereal and stir until incorporated. Scrape half the mixture into the prepared pan and press it into the bottom and corners with a greased spatula (or with greased gloved hands if you are making a large volume). Sprinkle peanut butter chips or chocolate chips across the top, if using. Add the remaining Rice Krispie mixture, pat the mixture down. Melt 1 cup of semi-sweet chocolate chips in the microwave for 30-60 seconds. Drizzle melted chocolate over top of the bars and spread to cover. Let cool completely, about 30 minutes. Slice and serve. (Bars can be stored in an airtight container for 2 days.)

light brown sugar. light corn syrup. smooth peanut butter. Rice Krispies. peanut butter chips. chips.

http://tastykitchen.com/recipes/desserts/peanut-butter-rice-crispy-bars/

Chicken Chow Mein

8 ounces angel hair pasta. 4 tablespoons vegetable oil. 4 ounces green beans, fresh. 8 ounces chicken, cooked. 2 tablespoons light soy sauce. 12 teaspoon sugar. 1 tablespoon chinese rice wine or 1 tablespoon dry sherry. 2 green onions, shredded (sort of julienned). 12 teaspoon sesame oil. chili sauce (optional).

Cook noodles according to directions. Drain and toss with 1 T of the oil. Slice meat into thin shreds. Trim green beans and cut into bit size pieces. Heat 3 T of oil in a preheated wok or skillet. Add the noodles and stir-fry for 2-3 minutes with 1 T soy sauce. Remove to a serving dish and keep warm. Heat remaining oil and stir-fry beans and meat for about 2 minutes. Add sugar, wine, remaining soy sauce and half of green onions. Blend the meat mixture well and pour on top of noodles. Sprinkle with sesame oil and remaining green onions. Serve hot or cold with optional chili sauce.

angel hair pasta. vegetable oil. green beans. chicken. light soy sauce. sugar. chinese rice wine. green onions. sesame oil. chili sauce.

http://www.food.com/recipe/chicken-chow-mein-295173

Chocolate Covered Toffee Matzo (Matzah)

12 lb matzos. 12 cup butter. 1 cup brown sugar. 8 ounces chocolate chips.

Line a cookie sheet with foil and lay matzo on pan. Melt brown sugar with butter in saucepan; boil until mixture coats a spoon. Brush matzo with brown sugar mixture. Bake in 350 degree oven for 3-4 minutes (watch closely-it burns easily!!!) until it starts to bubble. Cover with chocolate chips and put back in the oven until the chips start to melt. Spread the chocolate to cover the matzo. Freeze until hard, then break into pieces. Option- sprinkle chopped nuts on top.

matzos. butter. brown sugar. chocolate chips.

http://www.food.com/recipe/chocolate-covered-toffee-matzo-matzah-81676

Contadina Mini Meatloaves with Tomato Glaze

1 1/2 pounds lean ground beef. 1/4 cup finely chopped onion. 12 saltine crackers, finely crushed. 3 tablespoons Worcestershire sauce. 1 egg. 1 tablespoon olive oil. 1 (15 ounce) can CONTADINA Tomato Sauce. 3 tablespoons packed brown sugar. Mashed or roasted potatoes (optional).

Combine beef, onion, cracker crumbs, Worcestershire and egg in a large bowl. Mix well with hands or a spoon. Shape meat into 6 rectangular mini meatloaves, each about the size of a deck of cards (3-1/2 by 2x1/2 by 1/2-inch thick). Heat oil in a wide skillet over medium-high heat; brown meatloaves 3 to 4 minutes per side. Remove from pan and set aside. Drain fat from pan. Add sauce and brown sugar to pan. Bring to a boil; reduce heat and simmer over medium heat 3 minutes, stirring frequently until slightly reduced. Return meatloaves to pan and spoon sauce over tops. Simmer, uncovered, over medium heat 5 minutes or until cooked through. Serve meatloaves and sauce with mashed or roasted potatoes, if desired.

lean ground beef. onions. saltine crackers. Worcestershire sauce. egg. olive oil. Contadina tomato sauce. brown sugar. roasted potatoes.

http://allrecipes.com/recipe/contadina-mini-meatloaves-with-tomato-glaze/

Vincent's Shrimp Enchiladas

13 cup onion (chopped). 2 tablespoons oil. 4 ounces chevre cheese (goat cheese). 12 cup half-and-half. salt and pepper. 1 teaspoon olive oil. 12 shrimp (peeled-deveined-cut in 1/3s). 4 flour tortillas (8-inch size). 1 cup half-and-half. 1 12 tablespoons chipotle chiles in adobo. 1 avocado (peeled and sliced-optional). 14 cup cilantro (chopped-optional).

Saute onion in oil until translucent. Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes. Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick. Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently. Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.

onions. oil. chevre cheese. half - and - half. salt and pepper. olive oil. shrimp. flour tortillas. half - and - half. chipotle chiles in adobo. avocado. cilantro.

http://www.food.com/recipe/vincents-shrimp-enchiladas-370509

Light and Fluffy Baked Apple Pancake

2 tablespoons unsalted butter. 2 golden delicious apples, peeled, halved, cored and sliced 1/2 inch thick. 3 tablespoons sugar, divided. 1 tablespoon fresh lemon juice. 14 cup pure maple syrup. 1 cup all-purpose flour. 1 teaspoon baking powder. 1 pinch salt. 4 large eggs, separated. 1 cup milk.

Preheat the oven to 375. In a 10 1/2-inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat. In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 tablespoons of sugar. Whisk the liquid into the dry ingredients. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples, spreading the batter to the edge. Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Let the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan. Cut the pancake into wedges and serve at once with additional warmed maple syrup.

unsalted butter. golden delicious apples. sugar. fresh lemon juice. pure maple syrup. all - purpose flour. baking powder. salt. eggs. milk.

http://www.food.com/recipe/light-and-fluffy-baked-apple-pancake-494378

Strawberry Mango Jam

1 pound Fresh Strawberries, Hulled. 1 pound Fresh Mango, Peeled And Cut Into Chunks. 2 ounces, weight Lemon Juice. 1 whole Bottle (11.75 Ounce Bottle) Liquid Sweetener (not Artificial, Something Like Organic Agave Nectar).

Put the fruit into a large bowl and mash it very well. Put all ingredients into a large pot over medium and bring to a boil. Then reduce heat to a simmer and simmer for 1 hour until well thickened stirring occastionally. Store in the fridge tightly covered for up to 1 month or you can also can it according to standard canning practices. Yield: 2 cups of jam. Adapted from the Domino Sugar website.

fresh strawberries. fresh mango. lemon juice.

http://tastykitchen.com/recipes/condiments/strawberry-mango-jam/

Chocolate and Marshmallow Ice Cream Cones

1/2 pounds Chocolate. 1 box (about 5 Oz. Box) Mini Ice Cream Cones. Sprinkles Or Decorations. 1 bag (10 Oz. Bag) Large Marshmallows.

Using a tempering machine, begin the process of tempering your chocolate. Set out the marshmallows, mini ice cream cones, and any sprinkles or decorations that you will place on top. Once chocolate is tempered (approximately 20 minutes), take each marshmallow and dip the lower 1/3 into the chocolate, and then immediately place into the ice cream cone. The marshmallow should be a perfect fit, and the chocolate side should go down into the cone. This will harden, allowing the marshmallow to be secured to the cone. Once all marshmallows are in the cones, take the cone and dip the top portion of the marshmallow into the tempered chocolate. Dip down to the cone, so that they entire marshmallow is covered. Add sprinkles or decorations immediately after dipping, as the tempered chocolate will harden. You now have adorable ice cream cones that are perfect for any party or occasion. Easy to make, with a giant WOW factor.

chocolate. ice cream cones. candy sprinkles. marshmallows.

http://tastykitchen.com/recipes/desserts/chocolate-and-marshmallow-ice-cream-cones/

Char Siu Pork Corn and Bok Choy Stir Fry

2 tablespoons peanut oil. 600 g pork fillets, sliced thinly. 2 garlic cloves, crushed. 2 red chilies, chopped finely (add as many or as few seeds as you want.). 1 onion, sliced thinly. 1 tablespoon soy sauce. 2 teaspoons lime juice. 1 carrot, cut into matchsticks. 120 g baby corn, halved. 300 g baby bok choy, chopped coarsley. 50 g snow peas, trimmed. 120 g bean sprouts. 4 tablespoons char siu sauce.

Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side. Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute. Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through. To Serve: Serve as is for a low carb meal or over rice.

peanut oil. pork fillets. garlic cloves. red chilies. onion. soy sauce. lime juice. carrot. baby corn. baby bok choy. snow peas. bean sprouts. char siu sauce.

http://www.food.com/recipe/char-siu-pork-corn-and-bok-choy-stir-fry-311362

Creamy Rice Grits with Tomato Relish

2 cups chopped fresh tomatoes. 1 small shallot, finely chopped. Kosher salt. freshly ground pepper. 2 1/4 cups Carolina Gold rice grits. 1 cup finely grated Parmesan. 1/4 cup (1/2 stick) unsalted butter. 3 tablespoons fresh lemon juice. 3 tablespoons extra-virgin olive oil.

Mix tomatoes and shallot in a small bowl. Season with salt and pepper; set aside. Bring 12 cups water to a boil in a large saucepan. Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes. Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Stir over medium heat until creamy, 5-6 minutes. Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper. Transfer to a large wide bowl, forming a well in center. Stir oil into tomato mixture; pour into well.

fresh tomatoes. shallot. kosher salt. fresh ground pepper. grits. parmesan cheese. unsalted butter. fresh lemon juice. olive oil.

http://www.epicurious.com/recipes/food/views/creamy-rice-grits-with-tomato-relish-367169

Peach Glazed Ribs

2 racks Smithfield Extra Tender Pork Spareribs, membrane removed. Handful hickory or apple wood chips for smoking, soaked in water and drained (optional). Glaze:. 1 cup peach jam. 1/4 cup chili sauce. 2 tablespoons white vinegar. 2 tablespoons water. 1 tablespoon Worcestershire sauce. 1 teaspoon dry mustard. 1/2 teaspoon chipotle hot sauce. 1/4 teaspoon onion powder. 1/4 teaspoon garlic powder.

Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill. Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes, stirring frequently. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with peach glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.

pork spareribs. apples. peach jam. chili sauce. white vinegar. water. Worcestershire sauce. dry mustard. chipotle hot sauce. onion powder. garlic powder.

http://allrecipes.com/recipe/peach-glazed-ribs-2/

Perfectly Chocolate Hershey's Hot Cocoa

2 tablespoons sugar or 2 tablespoons Splenda sugar substitute. 2 -3 teaspoons hershey"s cocoa. 1 dash salt. 1 cup milk. 14 teaspoon vanilla extract.

Mix sugar, cocoa and salt in large mug. Heat milk in microwave at HIGH(100%) for 1 to 1-1/2 minutes or until hot. Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Stir in vanilla. VARIATIONS:. Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe. Lower Fat: Use nonfat milk; follow recipe. Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in vanilla and sugar substitute with sweetening of 2 tablespoons sugar.

sugar. cocoa. salt. milk. vanilla extract.

http://www.food.com/recipe/perfectly-chocolate-hersheys-hot-cocoa-153877

Fresh Tuna Steaks on a Bed of Couscous

14 ounces chicken broth, canned or 14 ounces homemade chicken stock. 10 ounces couscous. 5 spring green onions, chopped. 12 cup bell pepper, chopped yellow. 12 teaspoon fresh grated lemon zest. 10 ounces chickpeas, canned and drained. 5 tablespoons olive oil. 6 fresh tuna steaks, cut one inch thick. 1 medium onion, minced. 4 tablespoons Italian parsley, minced. 2 garlic cloves, minced. 14 cup fresh basil, minced or 1 12 teaspoons dried basil. 12 cup dry white wine. 2 large plum tomatoes, seeded and diced and then crushed or 1 cup canned tomato, drained well and then crushed. 23 cup kalamata olive, pitted and coarsely chopped. 1 teaspoon capers, rinsed well. fresh basil (to garnish). olive oil (to garnish). salt and pepper.

In a medium pot place the chicken broth over medium heat and bring to a boil. Add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas. Stir all well. Cover and remove from heat. Set aside. Heat 4 tablespoons olive oil in a large frypan. Add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around and on the tops. Sear the fish about one minute on each side, just so the flesh tightens up and whitens. Using a large turn slip under and turn over gently. Turn the heat to medium low. Sprinkle on the minced garlic and about 3 tablespoons white wine, and the minced basil leaves. Sprinkle with salt and pepper lightly. Keep uncovered and cook another two minutes on each side. Fish should be opaque but not dry. Place steaks onto a heated platter. Turn the heat up under the frypan and add remaining white wine. Scrape bottom of pan to get all the bits up. Add the tomato, olives, capers and toss over the high heat. Fluff the couscous with a fork, and place on a large platter. Place the tuna steaks nicely on top of all the couscous. Pour the tomato mixture over the tuna and couscous. Sprinkle with some fresh chopped basil and the last of the olive oil. Can also sprinkle with a few red pepper flakes. Serve while hot. A nice fresh green salad and glass of wine is all you need to complete the meal.

chicken broth. couscous. green onions. bell peppers. lemon zest. chickpeas. olive oil. tuna steaks. onion. Italian parsley. garlic cloves. fresh basil. dry white wine. plum tomatoes. kalamata olives. capers. fresh basil. olive oil. salt and pepper.

http://www.food.com/recipe/fresh-tuna-steaks-on-a-bed-of-couscous-131997

Quick & Easy Honey/Lemon Baby Carrots

1 (16 ounce) bagtiny baby carrots. 2 tablespoons water. 2 tablespoons butter. 2 tablespoons honey. 1 tablespoon fresh lemon juice. 1 teaspoon lemon, zest of. 1 teaspoon ground ginger.

Place Carrots and water in microwave-safe bowl and cover~ cook 4 minutes In saute pan melt butter, add lemon juice, zest and ginger and cook over low heat for 5 minutes Add carrots and continue to cook for 3-5 minutes longer.

baby carrots. water. butter. honey. fresh lemon juice. lemons. ground ginger.

http://www.food.com/recipe/quick-easy-honey-lemon-baby-carrots-35507

Orange-Vanilla Monkey Bread

3 cans (7.5 Ounces Each) Buttermilk Biscuits (not The Flaky Kind), Cold. 1 cup Sugar. 2 whole Oranges, Zested. 1 dash Salt. 2 sticks Salted Butter. 3/4 cups Brown Sugar. 1 Tablespoon Vanilla Extract.

Preheat the oven to 350 F. First, make sure all the biscuit cans are very cold. Open all the cans of biscuits and cut the biscuits into quarters. Fill a large Ziplock bag with the granulated sugar, the orange zest, and the dash of salt. Seal the bag and shake it around until the zest and the sugar are totally combined. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set it aside. In a medium pan over medium heat, melt the butter then stir in the brown sugar and vanilla until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out of there. Let it settle for a second, then place the pan in the oven. Bake for 25 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate. Note: When it first comes out of the pan, the melted sugar/caramel will be a little on the hot side. Wait a few minutes after turning it out before serving. Delicious!

buttermilk biscuit. sugar. oranges. salt. salted butter. brown sugar. vanilla extract.

http://tastykitchen.com/recipes/breads/orange-vanilla-monkey-bread/

Tex-Mex Cheesesteak

6 whole Sandwich Rolls, Toasted. 3 pounds Beef (chuck Shoulder Steak, Skirt Steak, Any Cheap Cut Will Do). 1/4 cups Lime Juice. 3 cloves Fresh Garlic, Grated Or Minced. 2 teaspoons Dried Cilantro (or Handful Of Fresh). 2 teaspoons Salt. 2 teaspoons Pepper. 1/2 cups Olive Oil, Scant (ie - Slightly Less). 1 whole Small White Onion, Chopped. 3 whole Canned Green Chiles, Chopped (or Fresh!). 1 Tablespoon Butter. 1 Tablespoon Flour. 2 cups Milk. 2 cups Monterey Jack Cheese, Shredded.

* For photos and craving justifications, please see the related link above* In a bowl, mix together lime juice, garlic, cilantro, salt, and pepper. Then whisk in the olive oil. Ta-da! Marinade! Add the meat and toss around to make sure its nice and coated. Cover tightly and refrigerate for at least 4 hours. A little less than four hours later, we make cheese sauce! Saute your chopped onion and chiles in a saucepan with some butter or olive oil (just a smidge), until theyre translucent and tender. Then remove and set aside. In that same saucepan, melt your butter. This ensures all that onioney/chile flavor is in your sauce from the start. Add the flour and whisk together. Let this cook for a couple minutes to get the raw-dough flavor out of the flour. This will thicken up your cheesy sauce. Next, add the milk. Stir to combine and get any flour lumps out. When the milk is heated, add the monterey jack cheese. The cheese will melt, but will resist incorporating in the sauce. Dont let it sass you. Whisk whisk whisk until all the cheese gives up, lets go of the whisk, and becomes sauce. Reduce the heat and simmer the sauce for about ten minutes, letting it thicken up. This would be a good time to consider cooking the meat. Heat up a grill pan or nice, big skillet. Get it really screamin hot. Then just toss your marinated meat right onto it. Dont worry about oiling the surface your meat conveniently has olive oil all over it! Cook the meat just a few minutes on each side. The idea is to get a good, flavorful sear on the outside while leaving the inside nice and tender. Once its done, set the meat aside to rest. And once rested, slice it up. Add the sauteed onions and chiles to your thickened cheese sauce. Stir until happy. Slice open your sammich rolls and stick them under the broiler for a few minutes, until nice and toasty brown. Pile high with meat and slather in delicious cheese sauce. Devour. Enjoy!

sandwich buns. beef. lime juice. fresh garlic cloves. dried cilantro. salt. pepper. olive oil. white onion. green chilies. butter. flour. milk. monterey jack cheese.

http://tastykitchen.com/recipes/main-courses/tex-mex-cheesesteak/