1/2 C. mayonnaise, whipped
2 T. milk
1 T. white vinegar
1 T. sugar
1 (16-ounce) package coleslaw mix or shredded cabbage
1/2 to 1 C. shredded carrots
Combine mayo, milk, vinegar, and sugar in a large bowl and whisk to blend. Add coleslaw mix and toss to coat evenly. Sprinkle shredded carrots over the top. Cover and refrigerate for at least 1 hour and up to overnight.
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3 C. tomato juice
3 T. freshly grated horseradish, plus more for garnish
4 oz. vodka
2 tsp. Worcestershire sauce
2 T. soy sauce
Juice of 1 lemon
1 tsp. freshly ground pepper, plus more for garnish
1 dash Tabasco Sauce, optional
Celery, for garnish
Lemon wedges, for garnish
Combine tomato juice, horseradish, vodka, Worcestershire sauce, soy sauce, lemon juice, pepper, and Tabasco in a pitcher. Stir well to combine. Pour into glasses full of ice; garnish with grated horseradish, pepper, celery, and lemon wedges. Serve.
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4 cups of fiddleheads, cleaned and trimmed of any brown parts
Large bowl of ice water
1-1/2 teaspoons toasted sesame seeds
3 large green onions (scallions) cut into thin slices, white parts only – reserve some chopped green ends for garnish
Vinaigrette:
2 teaspoons rice vinegar
3 Tablespoons peanut oil or other neutral oil such as canola or safflower (avoid using peanut oil if there is a concern about peanut allergies)
½ teaspoon Asian sesame oil
1 Tablespoon dark sodium-reduced soy sauce
¼ teaspoon red pepper flakes (or more, to taste)
1 teaspoon sugar
1 clove garlic, very finely minced
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Prepare a large bowl of ice water and set aside. Fill a saucepan with enough water to just cover 4 cups of fiddleheads and bring to a boil. Add fiddleheads and cook until just tender, about 5 minutes. Drain fiddleheads and plunge immediately into the ice water to stop cooking. Drain again and place on a dishtowel or paper towel to dry thoroughly. In a small bowl, prepare vinaigrette. Add rice vinegar, peanut oil, sesame oil, soy sauce, red pepper flakes, sugar and garlic and whisk until well combined. Place cooked fiddleheads and green onion slices in a bowl and toss with vinaigrette until dressing evenly coats the fiddleheads. Place salads on a plate and garnish with toasted sesame seeds and a sprinkling of green onion slices.
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8 Manicotti Shells
1/4 C. Sliced Green Onion
1 Clove Garlic, chopped
2 T. Butter
2 T. Flour
1 1/3 C. Milk
1 C. Shredded Swiss Cheese
1/4 C. White Wine
1 Beaten Egg
1 C. Ricotta Cheese
1 C. Shredded Mozzarella
1/2 C. Shredded Mozzarella
1/2 C. Parmesan Cheese
1/3 C. Parsley
1/4 tsp. Shredded Lemon Peel
1/8 tsp. Nutmeg
Cook manicotti according to package directions. For sauce in a saucepan cook onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thick and bubbly. Add swiss cheese and wine. Stir until cheese melts. In bowl stir together egg, ricotta, mozzarella, parmesan, parsley, peel, and nutmeg. Fill manicotti with ricotta mixture. Arrange in baking dish. Pour sauce over filled shells. Cover and bake in 350 degree oven for 35-40 minutes until hot.
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1 box of pasta
3 tablespoons olive oil
2 cloves of garlic, crushed
1 cup Fiddlehead ferns, tips trimmed
1 cup cherry tomatoes, halved
1 package button mushrooms, sliced
8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside
1/4 cup fresh parsley, finely chopped
parsley for garnish
dressing
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1/8 cup Tamari Soy Sauce
1 large clove garlic, crushed
1 tsp dijon mustard
Kosher salt and freshly ground black pepper
Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter.  Prepare the Dandelions, parsley and the cherry tomatoes, set aside In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste. Place pasta in a large serving bowl. Add parsley as garnish and serve.
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3 C. Original Bisquick® mix
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2/3 C. water
2 T. butter or margarine, melted
1/2 C. grated Parmesan cheese
1/2 C. shredded mozzarella cheese
1 C. pizza sauce
Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times.  Roll dough into 18×10-inch rectangle. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet.   Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.
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1 1/2 heads romaine, clean and dry and cut into bite-sized pieces
6 slices bacon, preferably Vermont Smoke & Cure, or other good-quality
Olive oil
1 pt. grape tomatoes, cut in half
3/4 lb. fiddlehead ferns, brown ends trimmed, soaked in 1/2 water, 1/2 white vinegar for 1/2 hour
6 or 8 whole cloves of garlic, with peel
1/2 c. Jasper Hill Bayley Hazen or Bonneview Mossend Blue (Blue Cheese)
Place the lettuce on large dinner plates and put aside. Cook the bacon until crisp. Use a fork to remove from pan, and place on paper towel to remove extra fat. Keep pan over medium heat, add tomatoes, fiddleheads, and garlic cloves with a splash of olive oil and sprinkle of kosher salt, and cook until fiddleheads are crisp tender. (You can do this on the stovetop, or – as I did – in the oven at about 400 degrees.)  Add  tomato-fiddlehead mixture to lettuce, being sure to scrape/spoon out any juices in pan. If desired (as I did), peel garlic cloves and add to plate. Crumble bacon over top, add crumbled blue cheese, and serve.
Cookies with a twist! Red candy melted in the center of each cookie acts as a decoder on your handwritten valentines. On white paper simply write your secret message with a light-blue fine point marker. Then, using orange, red, and pink markers, doodle shapes, scribbles, or words over the rest of the paper. Go ahead and doodle right over your secret message because your decoder cookie will only reveal your secret message and everything else will disappear!
1 cup butter
2 cups sugar
1 tsp. vanilla
2 eggs
5 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. soda
1/4 cup milk
Red, hard, transparent candies/crushed to fine pieces
Preheat oven to 350 degrees. Cream butter and sugar together with mixer. Add vanilla. Add eggs and beat until fluffy. In separate bowl add flour, salt, soda, and baking powder. Stir together. Add flour mixture to the butter mixture alternately with milk and stir until dough is smooth. Chill until dough is stiff. Prepare baking sheet by covering with a sheet of foil and lightly coat with cooking spray. Don’t skip this step–you need the foil or the candy will stick to the pan! On floured surface roll a portion of the dough to 1/4″ thick. Cut out with large heart cookie cutter (approx. 4″) and place 1″ apart on baking sheet. Cut center with a slightly smaller heart cutter and remove dough. Using a small teaspoon carefully fill center with crushed candy. Bake for 10-12 min. or until lightly golden on edges. Cool completely before removing cookies. Store in an airtight container or individual cellophane bags and attach paper valentine.
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1 bottle (64 ounce) cranberry juice cocktail
2 cans (12 ounce) frozen lemonade concentrate
4 cups water
3 Cinnamon Sticks
8 Whole Cloves
1 tsp. Ground Allspice
1/4 tsp. Ground Ginger
1/4 tsp. Ground Nutmeg
Combine all . Simmer 30 minutes. Remove whole spices before serving. Garnish with orange slices, if desired.
Although these fritters are at their best when hot, in many Turkish cafés they are served at room temperature accompanied by the yogurt-cucumber sauce called cacik. Traditionally part of the meze course, they also make a nice side dish for seafood, poultry or lamb.
1 pound small zucchini, coarsely grated
Salt
1/2 pound feta cheese, or equal parts feta and kasseri or ricotta
6 green onions, minced
1/2 C. chopped fresh dill
1/4 C. chopped fresh mint
1/4 C. chopped fresh flat-leaf (Italian) parsley
3 eggs, lightly beaten
1 C. all-purpose flour
Freshly ground pepper
Peanut oil for frying
Yogurt-Cucumber Sauce
Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste. Stir to mix well. In a deep frying pan over medium-high heat, pour in the peanut oil to a depth of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.  Arrange the fritters on a warmed platter and serve hot.
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1/2 lb. Bacon
2 large Onions, chopped
10-12 small Red Pontiac “New†Potatoes, scrubbed and diced
6 C. Chicken Stock
2 Carrots, peeled and diced
2 Celery Stalks, diced
4 ears fresh Corn, kernels removed (about 3 1/2 C. kernels)
2 C. Cream or Half and Half
Sauté bacon until crisp in a soup pot. Remove to drain on paper towels, and crumble. Leave 4 T. bacon fat in pot. Add onions to fat and cook slowly until softened but not browed or crispy, about 20 minutes. Add potatoes and stock, cover partially and simmer until potatoes are almost tender 15 to 20 minutes. Add carrots and celery and cook gently for 4 to 5 minutes, until they are tender crisp. Add bacon and simmer about 3 minutes, and then add corn and cook just another 2 minutes. Pour in cream and bring heat back up to a a gentle simmer; do not boil. Season to taste with salt and pepper. If desired serve with a small dollop of softened compound herb butter (such as parsley and mint)
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3/4 C. uncooked short or long grain brown rice
1 T. canola oil
1 tsp. minced gingerroot
1 medium onion, cut in half and sliced
1 tsp. kosher salt, or to taste
Neck of 1 butternut squash, cut into1-inch cubes (about 11/2 C.)
2 medium turnips, trimmed and cut into 8 wedges each
2 medium carrots, cut into 1-inch pieces
4 medium red or fingerling potatoes, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
2 plum tomatoes, seeded and diced
2 1/2 C. hot vegetable broth, or more as needed
1 tsp. red or yellow Thai curry paste, or more to taste
1 C. low-fat coconut milk
1 1/2 T. fresh lime juice
1/4 C. cilantro leaves
Cook the brown rice; keep warm. Meanwhile, heat the canola oil in a large nonstick pan set over medium-high heat. Add the ginger, onions and salt; cook 4 to 5 minutes, or until the onions begin to soften. Reduce the heat to low and, in separate sections of the saucepan, add the butternut squash, turnips, carrots, potatoes and zucchini. Scatter the tomatoes over the other vegetables; simmer gently. In a separate saucepan set over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour just enough of the curried broth over the vegetables to cover them; simmer over medium heat, covered, for 20 to 25 minutes, or until the vegetables are tender but not overcooked. In a separate pan set over medium-high heat, boil the coconut milk until it reduces in volume by half. Pour over the vegetables; simmer gently for 5 minutes. When you are ready to serve, stir in the lime juice. Spoon equal portions of cooked brown rice into warmed bowls and top with the curry. Scatter cilantro leaves on top for garnish.
1 1/2 T. soy sauce
1 T. seasoned rice vinegar
1 T. chili-garlic sauce
1 tsp. hot chili oil
1/4 pound ground pork
2 oz. uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 C. minced water chestnuts
2 T. minced Chinese celery
1 tsp. minced cilantro leaves
1/2 tsp. minced ginger
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. sesame oil
Dash ground white pepper
24 potsticker wrappers
3 T. cooking oil
2/3 C. chicken broth or water
To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve. To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy. To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping tsp. of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed. To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 T. of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 C. broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers. Serve the potstickers warm accompanied by the dipping sauce.
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1 (5-lb.) duck
Kosher salt and freshly ground black pepper
2 T. unsalted butter
1 yellow onion, chopped
2 celery stalks, chopped
1/2 tsp. celery seed
1 C. pitted prunes, halved
3 Golden Delicious apples, peeled, cored and cut in wedges
8 fresh sage leaves
1 pint dried rye bread cubes, crusts off
1/2 lemon, juiced
1/2 C. heavy cream
2 T. all-purpose flour
1 C. fruity red wine, such as Pinot Noir
2 C. chicken stock
Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper. To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat. Preheat the oven to 375 degrees F. Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it’s the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh. Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of T. of the duck fat into a container and reserve. For the gravy: Place the roasting pan, with the couple of T. of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.
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8 oz fiddleheads
8 oz wild leeks (ramps)
4 slices of bacon
1 oz sliced almonds
1 T. Dijon mustard
2 fl oz white wine vinegar
5 fl oz olive oil
Salt & pepper to taste
Clean and wash fiddleheads and leeks. Blanch both in boiling water for 1 minute. Refresh in cold water and allow to drain Grill the bacon until crispy, then cut into small strips. Combine the mustard, vinegar and oil, season with salt and pepper, and pour over leeks and fiddleheads. Chill for two hours then serve with chopped bacon and almonds sprinkled on top.
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1/2 C. sour cream
2 large eggs
1/4 C. olive oil
1 tsp. grated lemon peel
1 tsp. lemon juice
3/4 C. all-purpose flour
1/2 C. polenta or yellow cornmeal
1 tsp. baking powder
3/4 C. sugar
1/2 C. pine nuts
In a large bowl, beat sour cream, eggs, oil, lemon peel, and lemon juice until well blended. In another bowl, stir together flour, polenta, baking powder, and 1/2 C. sugar. Stir or beat into sour cream mixture until well blended. Pour mixture into an oiled 9-inch fluted tart pan with a removable rim. Sprinkle pine nuts and remaining 1/4 C. sugar evenly over the top. Bake in a 350° oven until golden brown, about 35 minutes. Let cool about 30 minutes, then remove pan rim. Serve warm or cool, cut into wedges.
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1/2 C. buckwheat flour (available at natural foods stores
1/2 C. all-purpose flour
2 tsp. double-acting baking powder
2 tsp. sugar
1 tsp. salt
1/2 stick (1/4 C.) cold unsalted butter cut into bits
2 large eggs
1 C. milk
1 1/2 C. blueberries
Vegetable oil for brushing the griddle
Pure maple syrup as an accompaniment
In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries. Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.
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You can make up “Kebabs” with many different foods, using straws instead of skewers. They are quick to put together and easy to pack in the lunch box. Add a container of ketchup or a dip for extra flavour. Here are some ideas for you to try, but feel free to make up your own combinations, choosing healthy foods that your child enjoys. There is plenty of scope for your children to help with this task.
Slices of ham or turkey rolled up and interspersed with cubes of cheese and wedges of pineapple
Cherry tomatoes and chunks of cucumber mozzarella cheese
Slices of cooked sausage and gherkin
Pieces of carrot, celery, cucumber, bell pepper, and baby corn
Squares of Spanish omelette
Salami, cubes of mozzarella cheese, and cherry tomatoes
Skewer any combination above for a perfect lunch or finger food snack for the kids.
From Lunch Boxes and Snacks
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1 1/3 lb. thinly sliced veal medallions, from the butcher
Salt and pepper
1/4 lb. thinly sliced prosciutto
Several sprigs fresh sage
1/4 C. extra-virgin olive oil, , 4 turns of the pan
4 T. butter
1 C. white wine, eyeball it
1/2 lemon, juiced
 
Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 T. extra-virgin olive oil and 1 T. of butter and sauté 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal. Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 T. butter to the pan. Pour pan juices over veal and serve.
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2 Large sweet onions
1 Egg yolk
1 C. Flour
1 T. Cayenne powder
1/4 tsp. Baking soda
1 1/4 tsp. Salt
2 C. Buttermilk
Vegetable oil
Slice onions into thin rings. Combine egg yolk, flour, cayenne, baking soda, salt and buttermilk. Mix well. Dip rings into batter and coat thoroughly. Heat oil to 375 degrees; when hot, add rings and fry for 4 to 5 minutes, until lightly browned. Remove with a slotted spoon and drain on paper towels.
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10 eggs
1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese
1 lb. shredded Jack cheese
1/2 C. melted butter
2 (4 oz.) cans diced green chilies
Preheat oven to 350 degrees. Beat eggs until light. Sift together flour, baking powder, and salt. Add to eggs. Add cottage cheese, Jack cheese and melted butter. Stir in chilies. Pour into greased Dutch oven. Bake for 35-45 minutes or until the top is golden brown and center is firm. Serve hot for breakfast, lunch or dinner.
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1/4 cup freshly squeezed lime juice
2 teaspoons kosher salt
10 fresh corn tortillas, cut into quarters
2 quarts peanut oil
In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips. Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
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About 5 thick slices day-old country-style bread, cut into 3/4-inch cubes (about 7 C.)
3 large ripe tomatoes, cut into chunks
For the Vinaigrette:
7 T. extra-virgin olive oil
4 tsp. finely chopped garlic
1/2 teaspon Spanish or Hungarian sweet paprika
2 T. aged sherry vinegar (or red-wine vinegar)
1 T. fresh lemon juice
1 1/2 pounds large shrimp in the shell or about 42 frozen, cleaned large shrimp, defrosted
salt and freshly ground black pepper
2 tsp. fresh thyme leaves
1 C. loosely packed basil leaves, cut in a chiffonade
FOR THE SALAD: Heat the oven to 350 degrees F. Put the bread cubes on a baking sheet and toast them in the oven until they’ve dried out and turned golden brown, 14 to 18 minutes. Remove them from the oven. When cool, combine the bread with the tomatoes in a large bowl. Set aside. FOR THE VINAIGRETTE: Set a small, heavy skillet over low heat with 6 T. of the olive oil and the chopped garlic. Cook, stirring or shaking the pan frequently, until the garlic turns a pale gold, 6 to 7 minutes. Bear in mind that the garlic will continue to cook from the retained heat of the pan. Remove the pan from the heat, stir in the paprika, vinegar, and lemon juice. Season well with salt and pepper. Pour half of the mixture (about 1/4 C.) over the bread and tomatoes. Stir well to combine and set the remaining vinaigrette aside. FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Set a large skillet over high heat with the remaining 1 T. of olive oil. When the oil is hot, add the shrimp, season with salt and pepper, and sauté, stirring occasionally, until they’re just cooked through and opaque, 3 to 4 minutes; cut one in half to check. Remove the pan from the heat. Add the remaining garlic vinaigrette to the pan, stir with the shrimp, taste, and adjust seasonings, if necessary.  TO SERVE: Add the shrimp, thyme leaves, and basil to the bread and tomatoes. Toss and serve immediately.
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1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
1 French Baguette cut 1/2 inch slices
2 Tbsp Olive Oil
Cheese of your choice like Blue Cheese, Brie, Gouda
1 jar Patak’s Mango Chutney
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
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1 and 1/2 lb. dried great northern white beans (3 and 1/2 – 4 C. s)
2 C. finely chopped onions
1 and 1/4 C. tomato based barbecue sauce
12 oz. tomato based salsa
1/3 C. firmly packed brown sugar
1/4 C. dijon mustard
1/4 C. molasses
2 tsp. salt
Place white beans in heavy large Dutch oven. Cover with cold water. Bring to a boil over medium-high heat. Remove from heat and let beans stand until cool, about one hour. Drain beans. Return to same pot. Cover with cold water. Bring to boil over medium-high heat. Reduce heat to low and simmer about 20 minutes. Add two tsp. salt and simmer 20 minutes longer. Drain beans reserving 1 and 1/2 C. liquid. Position rack in center of oven and preheat to 350 degrees. Combine cooked beans, reserved liquid, chopped onion, barbecue sauce, salsa, brown sugar, mustard, molasses and additional salt to taste in same large pot. Cover pot and bake bean mixture one hour. Uncover and bake until bean mixture is very thick, stirring occasionally, about 40 minutes longer.
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1/2 C. firmly packed brown sugar
1/3 C. Prepared mustard
1/4 C. Molasses
3 cans (about 16 oz ea) pinto beans, rinsed and drained
1 sweet green pepper, chopped
1 sweet red pepper, chopped
1 medium sized onion chopped
Whisk together brown sugar, mustard and molasses in medium sized bowl until smooth. Place 1/2 c beans in a food processor or blender. Whirl until pureed. Stir into brown sugar mixture along with remaining beans, green and red peppers and onion. Place into 2 quart baking dish. Bake, uncovered, in reheated 350 degree oven for 1 hour 20 minutes until slightly thickened.
1 whole freshwater fish, scaled and cleaned or 4-5 fish filets
1/4 C. dark soy sauce
1/2 C. Shaoxing cooking wine
3-4 T. sugar
1″ piece ginger, sliced in rounds, on the bias
2 stalks scallion, cut into 2″ pieces
3 whole star anise
1 stick cinnamon
1 tsp. whole Sichuan peppercorn
Flour, for dusting
Oil, for frying
Dust the fish on either side with a light coating of flour. In a large wok or pan, heat enough oil to cover the bottom. Fry the fish on both sides, about 1-2 minutes each. Remove fish to a plate. Drain most of the remaining oil from the wok. Add the soy sauce, cooking wine, sugar, ginger, scallion and spices to the wok. Add about 1 C. of water to this, let come to a boil, and simmer for about 5 minutes. Place the fish in the broth, cover, and let simmer for 10 minutes. Pick out the pieces of ginger and scallion, and any aromatics. Serve the fish with the broth, along with a bowl of rice.
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1 C. Cold Skim Milk
2 T. Flour
1/4 tsp. Salt
1/8 tsp. Pepper
2 oz. Reduced Fat Sharp Cheddar
Combine 1/2 C. Milk with flour in covered container and shake well to prevent lumps. Pour into 4 C. glass measuring C. along with the rest of the milk and seasonings. Cook in the microwave on high for 3-4 minutes, whisking every 30 seconds until thickened. Add cheese and stir until melted.
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8 ounces Italian sweet sausage, cut in bite-sized chunks
2 cups water
¼ cup olive oil
2 white onions, chopped
4 cloves garlic, chopped
2 stalks celery, chopped, leaves included
2 cups beef broth
Bunch fresh spinach, kale, or escarole, or 10-ounce package frozen, chopped spinach
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 13-ounce can pink or red kidney beans, drained
Salt, to taste
Grated Parmesan cheese, to taste
Place the sausage in a soup kettle. Add ¾ cup water and bring to a boil; let water boil off.  Add the oil if dry and sauté the onions, garlic, and celery for 10 minutes over medium-low heat. Stir in the rest of the ingredients except the cheese; cover and simmer for 35 minutes.  Serve in heated bowls. Garnish with grated Parmesan cheese.
from The Everything Glycemic Index Cookbook
Yield: 4 servings
Calories: 344
Fat: 20g
Fiber:
1/2 C. Sour Cream
7 oz. Hummus
1/2 C. Sliced Kalamata Olives
4 oz. Feta Cheese, crumbled
6 oz. Jar Marinated Artichoke Hearts, drained, chopped and reserve marinade
1.4 C. Sliced Green Onions
1 medium Carrot, shredded
4 6†Pita Pocket Breads
In medium bowl, combine sour cream and hummus; mix well. Spread mixture on 10†serving plate. Sprinkle with Olives, cheese, artichoke hearts, onions, and carrots. Drizzle with reserved artichoke marinade. Cover and refrigerate at least 1 hour, but for no more than 12. Heat oven to 375 degrees. Split pita breads in half horizontally. Cut each round in half; cut each half cross-wise into 4 11/2†wide strips. Place on ungreased cookie sheets. Bake 8-10 minutes, or until crisp. Serve pita chips with dip.
Extra-virgin olive oil
1/2 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
1 garlic clove, smashed and finely chopped
1/4 pound chorizo, casing removed and finely chopped
1/2 cup bread crumbs
1/2 cup grated aged Manchego
1/2 bunch Italian parsley, leaves finely chopped
1 (10-ounce) jar piquillo peppers, drained and patted dry
2 cups washed baby arugula
1/4 cup sliced almonds, toasted
2 scallions, white and green, cut very thin on the bias
Sherry vinegar
Big fat finishing extra-virgin olive oil (high quality)
Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed. Preheat the oven to 350 degrees F.  Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes. While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates. Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.
Tapas
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16 fresh asparagus spears, washed and trimmed
1 teaspoon salt
6 tablespoons butter
2 eggs, beaten together
Flour, for dredging
16 slices prosciutto
1 tablespoon cooking oil
Cook Asparagus in boiling salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry. Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for dredging on another. Heat remaining butter and oil in a skillet. Wrap each asparagus spear in a slice of prosciutto. Roll them in flour (brush off excess), dip in egg, and sauté them until golden, about 2 minutes to a side. Drain on paper towels and serve hot.
1 square puff pastry
Ricotta cheese
Very thin slices of chorizo
Arugula
Small basil leaves
Grated Hard Cheese
Pepper
1 egg yolk
Roll out the dough thinly. Spread over the ricotta, generous. Layer chorizo, arugula and basil. Cut into slices about 1cm then crush them lightly between your palms. Place them on a baking sheet covered with parchment paper. Brush with egg yolk. Put the baking sheet in a preheated oven at 350 ° to 375 ° and go, leave in the oven for fifteen minutes.
Crescent Rolls
Tart Apple, such as Granny Smith
Pecan Halves
Brie Cheese
Honey
Unroll crescent dough. Top with a piece of Brie, a slice of PEELED apple, and a couple of pecan halves. Drizzle with a bit of honey.  Roll up loosely; twist and secure ends if you are worried about brie escaping. Bake at 375 for 10-15 minutes.
1 C. dry red wine
1 C. canned beef or chicken broth
1/2 C. frozen cranberry juice cocktail concentrate, thawed
1/4 C. all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 T. chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 oz. medium portobello mushrooms, dark gills scraped away, caps thinly sliced
1 C. dried cranberries (about 4 oz. s)
Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.
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4 C. boiling water
10 tea bags, black
2 lemons, sliced thinly
1 C. sugar
1 T. almond extract
2 tsp. vanilla extract
1 2-liter bottle of lemon-lime soda
Steep the tea in the boiling water for 10 minutes. Put lemon slices into a large pitcher, giving them each a squeeze as you go. Add sugar into the pitcher. Mix in tea. Add flavorings and soda right before serving.
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6 slices bacon
8 oz. fresh white mushrooms, sliced (about 2-1/2 C.)
1 C. sliced onion
1 C. sour cream
1/2 tsp. salt
1 tsp. oregano, ground
1/8 tsp. ground black pepper
4 large eggs
Preheat oven to 425 degrees F. In a large skillet over medium heat, cook bacon until crisp, about five minutes. Cool; crumble; set aside. Pour off excess bacon drippings from pan, leaving only about a tsp. Add mushrooms and onion; cook, stirring frequently, until liquids evaporate; set aside to cool. Beat eggs until smooth; add sour cream, eggs, salt, oregano and black pepper. Pour egg mixture into a greased pie pan. Scatter cooled mushroom mixture over eggs; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300 degrees F; continue to bake until center is set, about 10 minutes longer.
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3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup carrots, shredded
2 Tablespoons olive oil
Salt and pepper to taste
1 teaspoon powdered dry rosemary
1 cup vegetable broth
2 pounds unpeeled red potatoes, sliced in thin rounds
1/4 cup parsley or chives (or mixed), finely chopped
Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with parsley and chives. Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.