1/2 C. Oil
1/2 C. Tomato juice
1/4 C. Parsley
1 tsp. Marjoram
1/2 tsp. Pepper
1/2 C. Onion, shredded on box grater
1/4 C. Lemon Juice
1 tsp. Crushed Thyme
1 tsp. Salt
1 clove Minced Garlic
Combine all ingredients & mix well. Makes 1 3/4 c enough for 3 – 4 lbs. meat. Marinate lamb, pork or chicken in fridge 4 – 6 hrs or overnight. Spoon over meat occasionally during this time.
1 tsp. Dijon mustard
2 T. fresh lemon juice
6 T. olive oil
1 T. minced fresh parsley
1 1/4 tsp. sugar
salt and pepper
3 garlic clove, minced
2 T. water
4 boneless skinless chicken breast
Whisk together mustard, 1 T. lemon juice, 3 tsp olive oil, parsley, 1/4 tps sugar, 1/4 tsp salt and 1/4 tsp pepper in a small bowl, set aside. Whisk together rest of lemon juice, remaining 3 T. olive oil, remaining 1 tsp sugar, 1 1/2 tsp salt, 1/2 tsp pepper, garlic, and water in medium bowl. Put chicken breasts in gallon sized baggie and pour in second whisked mixture. Press out as much air as possible and put in refrig for about 1/2 hour. Turn over after 15 minutes. Start charcoal grill with charcoal on one side of grill. Rub grill grate with paper towel covered in vegetable oil so chicken doesn’t stick. When you can hold your hand over charcoals 5 inches above grate for 3-4 seconds, the grill is ready. Put chicken on indirect heat side of grill, with thickest part facing coals. Cover with an aluminum disposable roasting pan. Cook for 6-9 minutes. Flip chicken over, placing thinner side of chicken breasts towards coals. Cover and cook for another 6-9 minutes until temperature reads 140 degrees. Move chicken over coals and cook for 1-2 minutes, then flip and cook for another 1-2 minutes or until chicken reads 160 degrees. Take chicken out and lay on plate to rest for 5 minutes. Cover with aluminum foil tent. When ready to serve, pour first whisked ingredients over chicken and serve.
Olive oil for sautéing vegetables
4 onions, coarsely chopped
8 ounces sliced Canadian bacon or smoked ham, cut into 3/4″ squares
4 cloves garlic, passed through a press
2 cans (35 ounces or so) whole plum tomatoes, drained (if you’re using fresh tomatoes, go for 4 cups)
2 tsp. sugar
3/4 C. dry red wine
Salt and pepper
Heat the oil in a 10″ skillet and sauté the onions for 10 minutes. Add the bacon and garlic and continue to cook for another 5. Stir in the tomatoes, sugar and wine. Break the tomatoes up a bit with your spoon, and season to taste with salt and pepper. Simmer, uncovered, for 45 minutes. Give it an occasional stir. Toss with roasted spaghetti squash or with pasta (it’s often served with bucatini).
2 eggs
1/2 C. Half & Half
1 tsp. sugar
1/4 tsp. salt
2 tsp. Amaretto
3 tsp. butter or margarine
6 slices brioche or egg bread
In a shallow dish, whisk together all ingredients except bread. Working two slices at a time, place bread into dish. Let soak for about 1 minute, flip and let other side soak. Heat a large skillet over medium heat. Add 1 tsp. of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices. Dust with powdered sugar and drizzle with syrup. Serve with fresh fruit and a glass of orange juice for the perfect Sunday brunch.
3 tablespoons margarine
1/3 cup sugar
1 each large egg
3/4 cup unbleached flour
24 ounces cream cheese, softened
3/4 cup sugar
3 tablespoons unbleached flour
3 each large eggs
1 16 oz. can halved * peaches (drained and pureed)
1/4 cup Almond Flavored liqueur
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.
3 tsp. Amaretto
3 tsp. Light Corn Syrup
1 tsp. Unsweetened Orange Juice
2 C. Vanilla Wafer Crumbs
½ C. plus 2 tsp. sifted Powdered Sugar, divided
2 tsp. Unsweetened Cocoa
Combine amaretto and corn syrup in a small saucepan; bring to a boil, stirring until blended. Combine orange juice, wafer crumbs, ½ C. sugar and cocoa in a medium bowl; stir until blended. Add amaretto to crumb mixture, stirring well. Shape mixture into 1†balls. Roll balls into remaining 2 tsp. powdered sugar. Store in air tight container.
2 slices fresh white bread
1/4 C. milk
3 T. clarified butter, divided
1/2 C. finely chopped onion
A pinch plus 1 tsp. kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 tsp. black pepper
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 C. all-purpose flour
3 C. beef broth
1/4 C. heavy cream
Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided sauté pan over medium heat, melt 1 T. of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using your hands, shape the meatballs into rounds, approximately 1 ounce each. (The size of large walnuts in the shell.) Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.
Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup panko bread crumbs
Oil for deep frying, preheated to 375 degrees
Cut refrigerated macaroni and cheese into slices or bite size pieces. Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
For the pastry:
1 3/4 C. all-purpose flour
8 T. (1 stick) chilled butter, cut into pieces
1 tsp. salt
2 T. ice water
For the filling:
6 to 8 slices ventrèche or Black Forest bacon
1/2 C. farmer’s pot cheese (or low-fat ricotta, beaten)
1/2 C. half-and-half
1 T. all-purpose flour
1 tsp. salt
2 T. vegetable oil
1 large onion, thinly sliced
To make the pastry, sift the flour onto a work surface, place the butter in the center, and rub with your fingertips until tiny particles form. Make a well in the mixture, add the salt and water, and mix quickly with fingertips until dough is smooth. Form dough into a ball, wrap in plastic wrap, and chill about 30 minutes. Preheat oven to 400°F. Butter a heavy baking sheet; set aside. To make the filling, fry the bacon in a large skillet over moderate heat until almost crisp; drain on paper towels and chop coarsely. Set aside. Roll out the dough to form a thin rectangle about 7 by 10 inches; place on the prepared baking sheet and form a slight border by pinching the edges upward. In a bowl, combine the cheese, half-and-half, flour, salt, and oil. Mix until well blended, and spoon the mixture evenly over the bottom fo the pastry shell. Distribute the onion slices over the top, sprinkle on the bacon, and bake for 15 to 20 minutes, or until the pastry is golden brown. Cut the tart into rectangles to serve.
4 T. melted butter
1-1/2 C. vanilla cookie crumbs
1-14 oz. can sweetened condensed milk
1 tsp. lemon zest or peel
1 tsp. almond extract
8 oz. sour cream
1-21 oz. can of cherry pie filling
Grease a pie plate (deep dish preferred). Combine cookie crumbs and melted butter. Spread in the bottom and slightly up the sides of the pie plate, pressing firmly until covered. Combine condensed milk, lemon zest, almond extract and sour cream. Beat well and pour into crust. Drop cherry pie filling by teaspoonfuls onto the cream mixture in the pie shell. Bake at 400ºF for about 18-20 minutes. Cool completely and then refrigerate until serving.  Blueberry or strawberry pie filling can be substituted for the cherry.
SALAD:
1 1/2 pounds boneless, skinless chicken breast halves, grilled or roasted and sliced
1 large head romaine lettuce, torn into bite-size pieces (8 C.)
1/2 head red cabbage, shredded (4 C.)
8 scallions, sliced diagonally
1/2 C. chow mein noodles
1/2 C. chopped almonds, toasted
Dressing:
1/4 C. vegetable broth
2 1/2 T. canola oil
1/4 C. rice wine vinegar
2 T. sugar
1 T. reduced-sodium soy sauce
1 T. toasted sesame oil
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To prepare the salad: In a large bowl, combine the chicken, lettuce, cabbage, scallions, and noodles. To prepare the dressing: In a small bowl, combine the broth, vinegar, sugar, soy sauce, and sesame oil. Whisk to blend. Pour the dressing over the chicken salad. Toss to coat. Serve, sprinkled with the almonds.
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Yield: 8 servings
Calories: 300
Fat: 14g
Fiber: 3g
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4 C. Boiling Water
1/2 C. Lemon Juice
1 1/2 C. Sugar
4 Tea Bags
4 C. Cold Water
1 tsp. Almond Extract
1 tsp. Vanilla
Steep first 4 ingredients for 10 minutes. Then add next 3 ingredients and chill. Makes 1/2 gallon.
1 C. slivered almonds
1/4 C. honey
1 T. butter
1 T. grated orange peel
1 dash salt
2 1/2 C. corn flakes
Combine almonds, HONEY, butter, orange peel and salt in heavy frying pan. Cook over low heat, stirring constantly, until almonds are golden. Remove from heat. Add corn flakes and mix carefully. Spread on buttered baking sheet. When cool, break into small pieces.
2 1/4 C. whole grain or wheat pastry flour
4 tsp. baking powder
1/4 C. ground flaxseed
1/2 tsp. salt
2/3 C. fresh blueberries
2/3 C. fresh raspberries
1 C. 2% milk
2 eggs
2/3 C. sugar
1/3 C. canola oil
1 tsp. almond extract
Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.
Yield: 12 servings
Calories: 210
Fat: 9g
Fiber: 3g
2 C. plain yogurt, or dairy sour cream
3 T. honey
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 lb. natural or tropical trail mix, (nuts, dried fruits, coconut)
3 large oranges, peeled and sectioned
3 bananas, peeled and thinly sliced
3 pears, cored and sliced
2 grapefruit, peeled and sectioned
Combine yogurt, honey and spices in small bowl. Combine remaining ingredients in large serving bowl. Pour dressing over fruit mixture and toss lightly. Cover and chill 2 to 4 hours. Toss before serving.
Alfredo Sauce
2 T. diced celery
2 T. diced carrot
4 T. diced yellow onion
2 cloves minced garlic
3 T. butter
1 T. all purpose flour
4-6 oz. chicken stock
3 T. white wine
8 fluid oz. heavy whipping cream
Salt to taste
1 pinch ground nutmeg
1/4 C. grated Parmesan cheese 1/4 C. grated Romano cheese (or Asiago, Gruyere, Gouda….for fun, try a blue cheese)
1 egg yolk
2 T. grated Parmesan cheese
Melt butter or margarine in a saucepan over medium heat. Add celery, carrot and onion and sauté until onion sweats, about 5 minutes. Add garlic, cook for 2 to 4 minutes longer, careful not to burn the garlic or butter. Sprinkle garlic over entire mixture to form a paste like consistency with the vegetables. Cook for about 2 minutes, until the flour toasts a bit. Add the white wine, scrape pan with a wooden spoon or rubber spatula to pull off anything that may have stuck. Cook for about 3 to 5 minutes and add your heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese(or cheese of choice). Stir constantly until melted, and then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired. Taste and add salt and pepper if necessary. If sauce is too thick, thin it out a bit with more chicken stock.
2 T. Butter
1 1/4 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 C.) red bell pepper, chopped
8 oz. (2 C. s} Mozzarella Cheese, shredded
1/4 C. freshly grated Parmesan cheese
Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain. Spread 1/2 C. sauce into greased 13×9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 C. sauce evenly over ravioli. Spread with 1 1/2 C. chicken and mushroom mixture, 1/2 C. red bell pepper and 1 C. mozzarella cheese. Repeat with remaining ingredients, except remaining 1 C. mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
1 C. Cold water
2 T. Ground espresso coffee
1/2 ea Cinnamon stick (3″ long)
4 tsp. Creme de cacao
2 tsp. Brandy
2 T. Whipping cream, chilled
1 ea Grated semisweet chocolate
Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute.  Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s perfect for a party.
1 lb. Alaska crab meat (king, snow, dungeness) out of shell, thawed
4 12 to 14 inch flour tortillas, warmed (whole wheat if possible)
4 oz. brie cheese, ripe, diced
4 C. mixed baby lettuces
1 C. tomato, diced
4 slices bacon, cooked
1/2 C. low fat mayonnaise
1-1/2 tsp. fresh dill, chopped
Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and brie in a sauté pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 oz. of the dill mayonnaise mixture over each. Top each with 1/4 of the crab and brie mixture, 1 C. of the mixed lettuces, 1/4 C. diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in half on the bias and serve.
2 C. dry White Wine
1 Bay leaf
1 Onion, roughly chopped
1 clove Garlic
2 ribs Celery
1 Lobster (1 to 1 1/2 lbs.)
12 medium Shrimp, in the shell
24 mussels, well scrubbed
12 Sea Scallops
4 C. Heavy Whipping Cream
1 C. Milk
1 tsp. dried Thyme
1 T. minced fresh Parsley
1/4 tsp. dried Rosemary
1 C. fresh Spinach, well rinsed and washed
1/2 C. grated Carrot
1/2 tsp. fresh Lemon Juice
Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot and steam for 10 minutes. Remove the lobster. Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open. Add 2 C. water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside. Return the seafood shells to the pot of broth and add 2 C. water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.
6 each whole green chiles, stemmed and seeded
1/4 C. minced garlic
6 whole peppercorns
1/4 C. white wine vinegar
1/4 C. strained fresh lime juice
2 tsp. salt
1/2 C. olive oil
Combine chiles, garlic, peppercorns, and vinegar in a food processor. Process to a smooth puree. Add the remaining ingredients, pulse to mix well. Cover and chill. Stir before using.
4 lg. Garlic Cloves
2 lg. Egg Yolks
1 tsp. Dry Mustard
1 tsp. Salt
1/4 tsp. White Pepper
1 C. Olive Oil
1 1/2 T. Fresh Lemon Juice
Allow ingredients to reach room temperature. Peel garlic, egg yolks, mustard, salt and pepper in blender jar. Cover and blend at medium speed until smooth. Slowly pour in half of the olive oil in a steady stream. Stop and scrape down side of blender. Add lemon juice on low, then increase speed to medium and add remaining oil, again in a steady stream. Great on fish.
2 C. 2% milk
1 small package vanilla instant pudding mix
1 package (1/2 oz. each) sugar-free powdered lemonade mix, undiluted (For testing,
Crystal Light Lemonade Mix in 1/2 oz. tub was used)
1/2 container (8 oz. s) frozen nondairy whipped topping, thawed
Lime zest
Kiwi limes for garnish
Mini muffins
Pour milk into large bowl. Add pudding mix and beat with electric mixer until smooth. Whisk in powdered lemonade mix. When mixture thickens, whisk in whipped topping until smooth. Spoon into parfait glasses, zest lime over the lemonade mousse, and garnish with thin slices of key limes. Chill until ready to serve.
1/2 C. prepared Jamaican jerk sauce
1/4 C. pineapple preserves
2 T. minced fresh chives
1 pound large raw shrimp, peeled and deveined
1/2 medium pineapple, peeled, cored and
cut into 1-inch cubes
2 large red, green or yellow bell peppers,
cut into 1-inch squares
Rice, cooked and lightly seasoned, parsley
Combine jerk sauce, preserves and chives in small bowl and mix well. Add shrimp, toss to coat, and marinate at room temperature for 10 to 15 minutes. While shrimp is marinating, place pineapple and pineapple in a lightly oiled skillet and sauté until peppers are crisp tender. Drizzle 3 to 4 T. of Jamacain Jerk sauce onto the peppers and pineapple, stirring to coat. Continue to stir and cook just until sauce is hot. With a slotted spoon, transfer shrimp from marinade to lightly oiled hot skillet over medium high heat. Sauté until shrimp turns pinkish orange. On a platter, arrange shrimp at one end of platter and the peppers and pineapple at the other end. Garnish in center with parsley.
1 box white or yellow or strawberry cake mix
1 tsp. lemon zest and 1 tsp. lime zest
2 C. whipping cream
2 to 4 T. sugar, powdered sugar, or Splenda
Zest of 1 lime and 1 lemon
2 pints fresh or frozen blueberries
Prepare cake mix according to package directions. Stir the pistachios if using, lemon zest, and lime zest into the batter and bake as directed in a 9×13-inch pan. Allow cake to cool thoroughly. Cut cake in half and break up one half of the cake and place in bottom of a clear trifle bowl. Measure whipping cream and sugar into a medium bowl. Beat with an electric hand mixer on medium-high speed until mixture is slightly thick and fluffy (do not over-beat). Add the zest of lemon and lime and beat for 30 seconds. Spoon half of the whipped cream over the cake in bowl. Wash and dry blueberries. Spoon half of the blueberries on top of the cream in the bowl. Cut the second half of the cake to fit into the bowl, spoon remaining cream on top of cake and top with remaining blueberries. Note: Pistachios may be added to the cake batter or sprinkled over the first layer of blueberries in the bowl.
2 T. butter
1/2 C. diced onion
1/4 C. diced carrots
2 diced zucchini
1 can (16-ounce) spicy pinto beans
1 can (16-ounce) refried beans
1 very small seeded and diced Anaheim pepper
1 (14-1/2-ounce) chicken broth
1 whole chicken breast, cooked and diced
Cilantro and chopped chives
Salsa and avocados
Cheddar cheese and sour cream
Fritos or Doritos
Melt butter in a large pot. Add onion, carrots, and zucchini and sauté until tender (6 to 8 minutes). Add beans, broth, and chicken and simmer for 10 minutes. Garnish with cilantro and serve with choice of toppings.
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 tomato, chopped
1 pound fresh spinach, stems removed
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup peanut butter
Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.
1 tsp. baking powder
1/4 C. warm buttermilk
4 C. sifted flour
3/4 C. raw sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 T. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 C. Â molasses
1/2 C. Â butter
2 eggs
1 tsp. vanilla
Preheat oven to 350° F. Dissolve baking powder in warm buttermilk. Sift all other dry ingredients together into a bowl; set aside. Mix molasses, butter, eggs and vanilla. Add molasses mixture into buttermilk mixture. Gradually blend in dry ingredients until dough has formed. Roll dough out onto a lightly flour-dusted surface to approximately 1/4 inch thickness and cut out cakes with a round cookie cutter or glass. Place the cakes on a greased baking sheet and bake 10 to 15 minutes or until a toothpick comes out clean.
2 T. peanut oil
1 large yellow onion, cut into 1/4 inch thin slices
1 red pepper, cut into 1/4 inch thin slices
2 tsp. minced ginger
3 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. Chinese five spice
2 acorn squashes, seeded, peeled and cut into 3/4 inch chunks
2 firm bosc pears, peeled, seeds removed and sliced into thin slices (roughly one inch long)
4 C. vegetable broth
15 oz can adzuki beans, drained and rinsed (about a C. and a half)
1 T. fresh lime juice
4 oz fresh shiitakes, sliced in half (about a C. and a half)
2 tsp. peanut oil
1/2 tsp. sesame oil
1 T. soy sauce
Preheat a large dutch oven over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown. Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, set the heat to medium-low to simmer for about 20 minutes, or until the squash is tender. Puree half the soup by transferring half the soup to a food processor or blender and then back into the rest of the soup. Add the adzuki beans and lime. Cover and simmer on low, just until the beans are heated through. While the soup is heating, prepare the mushrooms. Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute). Ladle soup into bowls and top with sautéed mushrooms.
1 lb. acorn squash, washed
1/4 C. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 C. sunflower kernels
With a sharp pointed knife, cut a few small slits through the skin of the squash; place it in a microwave for 1-2 minutes on high power to soften a bit. Then, using a large, sharp knife, cut squash in half, remove seeds and membranes; cut into four pieces. Place pieces in a glass-baking dish and cover tightly with plastic wrap. Microwave on high for 5-6 minutes. Test for doneness by carefully removing wrap and inserting the sharp point of a knife into the flesh. Mix brown sugar, cinnamon and nutmeg in a small bowl and add an equal amount to the center of each piece. Cover and heat for about 1 minute until sugar is melted. Sprinkle each piece with 1 T. of sunflower kernels.
2 large acorn squash (seeded and halved)
1 C. cranberries (dried)
1/2 C. hot water
1 stick Butter
1/2 lb. shiitake mushrooms (stemmed and chopped)
1/2 C. red onion (chopped)
1 1/2 tsp. sage (rubbed)
1/2 tsp. black pepper (ground)
2 tsp. tamari soy sauce
2 C. bread crumbs (whole wheat)
Preheat oven to 425°F. Season squash cavities with salt and pepper. Place squash cut side down in 8x8x2-inch glass baking dish and bake for 30-40 minutes. Combine dried cranberries and hot water in small bowl. Melt 6 T. butter in heavy medium skillet over medium heat. Add mushrooms, onion, sage, black pepper, and tamari, and sauté until soft, about 5 minutes. Add bread crumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt. Mound stuffing into squash halves. Dot with remaining 2 T. butter. Bake until heated through and crisp on top, about 10 minutes.
1 C. couscous
1 C. apple juice
1/4 C. prunes, pitted & chopped
1/4 C. dried cranberries
1/4 C. dried apple
1/4 C. apple juice concentrate, thawed
1/4 tsp. cardamom, ground
1 T. maple syrup
4 acorn squash, halved and seeded
1/4 C. pecans, toasted and chopped, optional
Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes. Stir in the fruit, apple juice concentrate, cardamom, and maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350 degrees F. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve.
8 large Eggs
2 T. Butter or margarine
6 T. Milk
3/4 tsp. Salt
1/4 tsp. Pepper
2/3 C. Extra-sharp cheddar — shred
4 oz. Can green chiles — chopped
Tomato sauce — ketchup chili or taco sauce
Optional Tomatoes; sliced — garnish
Put butter in 8″ square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles . Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several tims, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.
2 T. extra-virgin olive oil (or EVOO, to Ray fans)
6 cremini (baby portobello) or white mushrooms, sliced
1 medium onion, chopped
Salt and freshly ground pepper
1 can quartered artichoke hearts, drained
6 C. chicken stock or broth
1 12- to 16-oz. package fresh refrigerated tortellini, any variety
1 lb. fresh triple-washed spinach, stems removed and leaves coarsely chopped
Grated Parmigiano-Reggiano or Romano cheese
Crusty bread, to pass at the table
Heat a medium soup pot over medium-high heat. Add the EVOO, mushrooms and onions, and season with salt and pepper. Cook for 5 minutes, add the artichokes and stock, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce heat to a simmer. Cook for 5 to 6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve the soup. Top shallow bowls of soup with cheese and pass bread at the table.
2 tsp. honey
2 tsp. olive oil
2 C. bread flour
3/4 C. water
2/3 tsp. salt
2/3 tsp. sugar
1 1/2 tsp. salt
Add the ingredients according to your Bread machine instructions.
1 package yeast
3 1/3 C. flour
1/4 tsp. baking soda
1 egg, room temperature
Mix together and bring to room temperature.
3/4 C. cottage cheese
3/4 C. sour cream
3 T. sugar
1 1/2 T. butter
1/4 C. water
1 package Lipton’s onion soup mix
Yeast Mixture, above
Place ingredients in bread pan in order recommended by bread machine manual. Bake on normal setting.
2 abalone, cleaned and pounded
2 lb. fish (any white fish)
6-7 medium new/red potatoes, chopped
1leek
1/2 head white cabbage, chopped
3-4 carrots, chopped
1 to 2 quarts half and half
1/2 to 1 gallon 2% milk
1 lb. mushrooms, sliced
5-6 cloves garlic, chopped
Sauté abalone in garlic and butter, and chop into bite sized chunks. Sauté mushrooms in butter. Put aside half of fish and abalone and throw everything else into a large pot. Add half and half and enough 2% milk to cover 3/4 of the stuff. Add pepper. Simmer until the potatoes are nearly done, stirring often. Add remaining fish and abalone; simmer until potatoes are completely done.
Yield:
Calories:
Fat:
Fiber:
8 slices bread, crusts removed
4 slices Ham
4 slices Cheddar Cheese
1 small Anaheim pepper, cut into thin strips
Butter
2 C. whole milk or 1/2 & 1/2
1 large egg
Salt and pepper to taste
Butter bread on both sides. Arrange four slices in a lightly buttered 8×8-in baking dish. Place ham and cheese on each bread slice in dish, sprinkle pepper on top of cheese and top each with second slice of buttered bread. Combine milk and egg in a bowl and whisk to blend. Whisk in salt and pepper to taste. Â Pour milk mixture over sandwiches and allow to soak up to 1 hour. Bake in a preheated 400-degree oven for about 45 minutes. To serve, cut into 4 pieces with a spatula or knife and lift each sandwich onto a plate. Serve with Tabasco and orange wedges or chunky salsa.