Mini Spice Cakes

Mini Spice Cakes

1 to 2 bananas, mashed or beaten

1 super moist spice cake mix

1/3 C. Canola oil

1/3 C. water

1/2 C. sour cream

2 large eggs

1 C. coarsely chopped walnuts

Nonstick cooking spray

 

Place bananas in large bowl and mash or beat with electric mixer. Add cake mix, oil, water, sour cream and eggs to the bananas. Beat with electric mixer until blended and smooth. Stir in walnuts. Spray mini loaf pans with nonstick cooking spray. Fill each with 3/4 C. batter. Bake in a preheated 350-degree oven for 40 to 45 minutes.

 

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Normandy Pork

Normandy Pork

3 Golden Delicious apples

1 lemon, juiced

3 T. butter

1-1/2 lbs. pork tenderloin, sliced into 1″ thick medallions

Salt & pepper

2 T. butter, plus 1 T. oil

1 chopped onion

1 shredded or chopped carrot

1 sprig of fresh thyme

1 bay leaf

1-1/2 C. hard cider or apple cider

3 T. apple brandy, cognac, or cider

1-1/2 C. heavy cream or half & half

 

Core and peel apples, reserving the trimmings. Cut into small cubes and sprinkle lemon juice over apples. Melt butter in a nonstick skillet and add apples. Cook over medium heat for about 2 minutes, or until apples are lightly golden. Remove apples from skillet with a slotted spoon. Place in a bowl or on a plate. Trim excess fat from the tenderloin and cut into medallions, 1″ thick. Season to taste with salt and pepper. Heat 2 T. butter and 1 T. oil in a heavy skillet over medium heat. Place medallions in the skillet, seasoned side down, and sprinkle unseasoned side lightly with salt and pepper. Cook for 6 to 8 minutes on each side. Remove medallions to a warm, ovenproof pan, cover lightly, and set in warm oven(preheat oven to 200 degrees and then turn off heat). Add apple trimmings to the same skillet. Cook over medium heat for 1 minute. Add onion, carrots, thyme, and bay leaf. Cook for about 5 minutes. Add hard cider or apple cider, and apple brandy, cognac, apple wine, or apple juice. Stirring occasionally, cook for about 5 minutes, or until reduced in volume by half. Add heavy cream or half & half, reduce heat, and simmer for 8 to 10 minutes. Strain the sauce into a warmed 4-C. measuring C. and discard the solids. Pour the sauce back into the skillet and simmer for 1 to 2 minutes. Add the cooked apples, season to taste, and cook for 2 minutes. Place the medallions in the skillet. Spoon the sauce over them and simmer for 2 to 3 minutes. Garnish with uncooked apples.

 

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Oven Roasted Vegetables

Oven Roasted Vegetables

10 unpeeled tiny new potatoes, quartered
1 C. peeled baby carrots
1 small onion, cut into wedges
1/4 C. Olive Oil
3 T. Lemon Juice

3 cloves Garlic, minced
1 T. minced fresh rosemary or oregano

1 tsp. Salt

1/2 tsp. Pepper

1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices

1 medium red or green sweet pepper, cut into 1/2-inch-wide strips

In a 13x9x2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450° oven for 30 minutes, stirring occasionally. Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.

 

Pecan-Coated Roughy

Pecan-Coated Roughy

pecan-coated-roughy-011 egg, lightly beaten

3/4 C. finely chopped pecans

4 (6 oz.) fillets orange roughy

1 T. chopped shallots

2 tsp. butter

1/2 C. white wine

2 tsp. cornstarch

1 C. orange juice

2 tsp. Dijon mustard

 

Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 20-25 minutes or until fish flakes easily with a fork. Meanwhile, in a small saucepan, sauté shallot in butter until tender. Add wine. Bring to a boil; cook for 1-2 minutes or until liquid is reduced by half. In a small bowl, combine the cornstarch, orange juice and mustard until smooth; stir into wine mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with orange roughy.

 

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Pork Fajitas with Pan Roasted Peppers

Pork Fajitas with Pan Roasted Peppers

fajiota1 1/4 lb. boneless pork loin chops, trimmed

Zest and juice of 1 lime

3 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

1/4 tsp. ground black pepper

4 tsp. plus 1 T. canola oil

3 large bell peppers (mixed colors), seeded and cut into long, 1/2 inch thick strips

1 extra large onion, cut into 1/2 inch slices

2 jalapeno peppers, seeded and cut into thin strips

1 C. loosely packed cilantro leaves, tough stems discarded

12 6 inch flour tortillas, warmed

 

Slice pork into long, 1/2 inch thick strips. Place in a bowl with zest, half the lime juice, garlic, salt, cayenne, black pepper, and 2 tsp. oil; toss to coat. Marinate at room temperature 20 minutes (or longer, or overnight, in the fridge). Heat 1 T. oil in a wok (or 12 inch nonstick skillet) over medium high heat. Add bell peppers, onion, and jalapeno; stir fry until onions and peppers are soft and slightly charred, 6 to 8 minutes. Transfer to a metal bowl and toss with cilantro and remaining lime juice; cover with foil and keep warm. Return wok to medium high heat. Add remaining 2 tsp. oil and the pork; stir fry until meat is seared and just cooked through, 3 to 4 minutes. Place pork in warmed tortillas and top with vegetables.

 

 

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Rae’s Best Soup Ever

Rae’s Best Soup Ever

1/2 C. carrots, sweet onion and celery, diced tiny

4 oz. unsalted butter

1 8-oz. shitake mushrooms

3 T. lemon infused extra virgin olive Oil

1 can artichoke hearts, drained and quartered

2 C. broccoli florets, cut tiny

1 can chicken broth

1 can cream of chicken soup plus 1/2 can water

1/2 C. dry white wine

1/2 C. heavy cream

2 C. shredded cheddar cheese

Salt and white pepper to taste

 

Brown carrots, celery and onion in butter and olive oil. Add shitake mushrooms and brown until edges of mushrooms caramelize. Add broth, soup, water, wine, artichokes and broccoli and Simmer until vegetables are tender but still crisp. Stir in cream, cheddar cheese and salt and pepper to taste. Add more All Clad Lemon Oil to taste. Simmer until you get the right medley of flavors, about 30 minutes.

 

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Sausage Dressing

Sausage Dressing

2 baguettes (long French bread), stale, cut into 1″ cubes

1 T. Canola oil

1 lb. breakfast sausages

2 C. finely chopped onion

6 ribs celery, peeled, split lengthwise, thinly sliced

2 medium apples, peeled, cored, diced

1/4 C. chopped fresh parsley leaves

1/4 C. chopped fresh sage leaves

4 eggs, slightly beaten

2 C. chicken broth

1 tsp. salt

1 tsp. freshly ground black pepper

6 T. unsalted butter

 

The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. Heat oil in a large skillet. Add the sausage meat and brown it, breaking up the meat. Drain excess fat from skillet. Add onion and celery to the skillet and cook for 1 minute. Add the apples and cook for 2 more minutes. If any fat remains, drain. Add bread cubes, parsley, and sage. Combine the eggs, broth, salt, and pepper. Pour liquid mixture over the sausage and gently toss. Don’t over mix. Generously butter a 16″ baking pan with 2 T. Spread the dressing mixture in the pan and dot with 4 T. butter. Preheat oven to 350 degrees and bake for 50 to 60 minutes. The top should have a nice golden brown crust.

 

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Smoked Salmon and Cream Cheese Frittata

Smoked Salmon and Cream Cheese Frittata

6 large eggs

2 T. milk

1 T. chopped fresh dill

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 T. chopped chives

2 oz. cream cheese, softened

2 oz. smoked salmon, chopped

2 tsp. extra-virgin olive oil

Serving suggestion: Crispy potatoes and mesclun salad

 

Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

 

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Spicy Orange Chicken

Spicy Orange Chicken

2 oranges

¼ C. mild-flavored molasses

1 T. soy sauce

2 tsp. cornstarch

¾ C. all-purpose flour

½ tsp. salt

¼ tsp. baking powder

¾ C. water

1pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces

Vegetable oil for frying

1 tsp. chili oil

4 whole dried chili peppers

2 cloves garlic, minced

1-1/2 tsp. finely chopped fresh ginger

Orange and chili flowers for garnish

Hot cooked rice

 

Remove 1/2-inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1-inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.) Juice oranges to measure 1/2 C. juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside. Combine flour, salt and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well. Heat about 3 C. vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Shake off excess batter from 1/3 of chicken; carefully add chicken to wok. Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches. Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir-fry about 30 seconds to 1 minute or until fragrant. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving platter; garnish, if desired. Serve with rice.

 

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Stuffed Grape Leaves

Stuffed Grape Leaves

No Greek meze table is complete without dolmades, the family of stuffed vine or cabbage leaves and vegetables such as tomatoes, eggplants and zucchini. These popular rice-filled grape leaves, known as dolmades, are usually served at room temperature with lemon wedges or yogurt. One 8-ounce jar of grape leaves should provide enough for filling and lining the pan.

 

1 C. long-grain white rice, preferably basmati rice

1/4 C. currants

1/4 C. pine nuts, optional

3/4 C. olive oil

2 C. finely chopped yellow onions

1 tsp. salt, plus salt to taste

1 C. finely chopped green onions

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 C. peeled, seeded, chopped and drained tomatoes (fresh or canned), optional

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/4 C. chopped fresh mint or dill

3/4 C. hot water

Freshly ground pepper

36 grape leaves preserved in brine, plus grape leaves for lining pan, optional

2 C. boiling water

Fresh lemon juice, plus lemon wedges for serving

 

Place the rice in a bowl, add cold water to cover and let stand for 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped. Drain the rice and currants and set aside. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes. Set aside.

In a large sauté pan over medium heat, warm 1/2 C. of the olive oil. Add the yellow onion and the 1 tsp. salt and sauté until softened, about 5 minutes. Add the green onions and sauté until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes. Stir in the pine nuts, if using. Season to taste with salt and pepper. Let cool. Rinse the grape leaves in cool water and cut off the stems. Working in batches, lay them out on a table, shiny side down. Place a T.ful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up. Do not roll too tightly, as the rice will expand during cooking. Set aside, seam side down. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using. Arrange the stuffed grape leaves in the pan, seam sides down. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 C. olive oil around the leaves. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes. Remove from the heat and remove the plate. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.

 

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Stuffed Jalapeno Peppers

Stuffed Jalapeno Peppers

stuffedFor stuffed jalapeños:

3 slices of bacon

6 ounces whipped cream cheese

1/2 cup shredded pepper jack cheese

2 scallions, finely chopped

Juice of 1 lime

2 cloves garlic, finely chopped

Salt, to taste

12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed

 

For cilantro sauce:

1 bunch cilantro, rinsed clean

1/2 cup sour cream

Juice of 2 to 3 limes

Salt, to taste

 

Preheat the grill to medium-high heat. Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands. Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl. Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely. Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside. Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted. If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.

 

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Swiss Chard Tart

Swiss Chard Tart

2 lb. Swiss chard, washed and spun dry

4 T. extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 C.

3 large eggs

Salt and freshly ground black pepper

1 C. freshly grated Parmigiano-Reggiano

1 C. bread crumbs

 

Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 T. salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside. In a 12-inch saucepan, heat 3 T. olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 T. of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 C. bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

 

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Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic

  • 19772a9f40728cf2c1c43313efeaea6f6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Swiss Cheese Scramble Casserole

Swiss Cheese Scramble Casserole

1 lb. Bacon

1 C. Bread Cubes

23/4 C. Milk

12 Eggs

Salt and Pepper to taste

1/4 C. butter

1 lb. Swiss Cheese, shredded

4 tsp. Melted butter

1 C. Dry Bread crumbs

 

Cook bacon over medium-high heat until evenly brown; drain, crumble, and set aside. In a large bowl combine bread cubes and milk. Drain after 5 minutes. In a separate bowl beat together eggs, salt & pepper, and milk drained from crumbs. In a large skillet, melt 1/4 cup butter over medium heat. Add eggs and scramble until soft. Do not fully cook. Add soaked bread cubes and turn into greased 9×13” baking dish. Sprinkle cheese on top of casserole. In a small bowl stir together bread crumbs and melted butter. Sprinkle this mixture over the cheese in the casserole dish and then top with the crumbled bacon. Cover and refrigerate overnight. Preheat oven to 350 degrees and bake casserole for 40 minutes.

 

Thai-Style Steak Salad

Thai-Style Steak Salad

3 garlic cloves, chopped

2-inch piece of fresh ginger, peeled and grated

2 T. tamari

2 tsp. hot sauce, such as Tabasco

6 T. vegetable oil

2 lb. flank steak

1 C. sweetened shredded coconut

1 T. sugar

3 T. rice wine vinegar (eyeball it)

Salt and freshly ground pepper

1/2 English or seedless cucumber, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

5 radishes, thinly sliced

2 C. shredded carrots

1/2 small red onion, thinly sliced

10 fresh mint leaves, chopped

1/4 C. fresh cilantro leaves (a generous handful), chopped

10 fresh basil leaves, chopped or torn

1 sack (12 oz.) baby spinach or 3/4 lb. from bulk bins, washed and patted dry

1/4 C. unsalted roasted peanuts, chopped

 

Heat a grill pan or outdoor grill to high heat. In a small bowl, mix the garlic, three fourths of the grated ginger, the tamari, and hot sauce. Whisk in about 3 T. of the vegetable oil. Place the meat in a shallow dish and coat it evenly in marinade. Let stand for 10 minutes. In a small skillet, toast the shredded coconut until lightly golden, about 2 to 3 minutes. Keep an eye on it; the coconut can go from golden brown to burnt, quickly. Remove the toasted coconut from the skillet and reserve. In a small bowl, whisk together the remaining ginger, the sugar, rice wine vinegar, salt and pepper. Whisk in the remaining 3 T. of vegetable oil in a slow, steady stream. In a salad bowl, combine the cucumbers, bell peppers, radishes, shredded credits, onions, mint, cilantro, and basil. Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak. Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let the juices redistribute before slicing, 5 to 10 minutes. Thinly slice the meat on an angle, cutting the meat against the grain. To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts, toss thoroughly and serve.

 

 

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The Cherry Hungry Caterpillar

The Cherry Hungry Caterpillar

cherryCherries

Cream Cheese

Decorators’ Gel

 

Use dabs of cream cheese to attach six bing cherries in a curved line. Sandwich cherry-stem antennae between the front two cherries. For eyes, roll two small balls of cream cheese, press them flat onto the head cherry, and top them with decorators’ gel pupils. Be sure to warn snackers about the cherry pits. Crushed Graham crackers can make a nice bed of “dirt” for your crawling creations.

 

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Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

pepernachos2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans

2/3 cup pico de gallo or your favorite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.

 

Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

Yield: 4 servings:

Calories: 382

Fat: 19g

Fiber: 10g

Thai Spicy Coconut Soup

Thai Spicy Coconut Soup

soup2 tsp. olive oil

1 1/2 cups mushrooms, sliced

1/2 cup red bell pepper, diced

1 inch ginger, peeled and minced

4 cloves garlic, minced

Half a stalk lemon grass, cut lengthwise

2 tsp sambal oelek (or thai red curry paste)

3 cups chicken broth

1 cup coconut milk

1 T. sugar

3 tsp. fish sauce

Fresh Coriander

 

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the sambal. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass. Top with coriander.

Tuna Pasta Salad

Tuna Pasta Salad

1/2 lb. green beans, trimmed, cut into 1″ long pieces(or use frozen green beans, thawed)

3/4 lb. rotini or other corkscrew pasta

2(6-oz.) cans solid white tuna, packed in water, drained

5 green onions, chopped

1 large tomato, seeded & chopped

1/2 C. chopped pitted black olives(preferably brine-cured)

3/4 C. mayonnaise

2 T. balsamic vinegar

1/2 tsp. celery salt

 

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a colander and rinse. Add pasta to same pot of water and cook until tender, but still firm to bite. Pour pasta into a colander and rinse under cold water to cool. Drain well. Place tuna in a large bowl and break into small pieces. Add green onions, tomato, black olives, pasta and green beans, and mix well. Add mayonnaise, vinegar, and celery salt to a small bowl, and mix well. Season to taste with salt and pepper. Add dressing to pasta salad, mix well, and serve.

 

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Warm Mushroom, Spinach & Pancetta Salad

Warm Mushroom, Spinach & Pancetta Salad

6 C. fresh Baby Spinach

2 T. EVOO

5 ½ oz. Pancetta, cubed small

10oz. mixed Wild Mushrooms, sliced

 

5 T. EVOO

1 T. Balsamic Vinegar

1 tsp. Dijon Mustard

Pinch of Sugar

Salt and Pepper

 

To make dressing, add 5 T. oil, vinegar, dijon mustard, and pinch of sugar in a small bowl and whisk together. Season with salt and pepper. Clean baby spinach and add to serving bowl. heat 2 T. oil in large skillet. Add pancetta and cook for 3-4 minutes. Add mushrooms and cook a few minutes more, until mushrooms are tender. Add dressing to the skillet, toss, and turn out onto spinach immediately. Toss with spinach and serve.

 

From Delicious Lunches

 

 

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Zucchini Oven Fries

Zucchini Oven Fries

1/3 C. seasoned bread crumbs

1/4 C. grated Parmesan cheese

4-5 small zucchini

1 beaten egg

 

Preheat oven to 450 degrees. Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries. Combine bread crumbs and grated cheese in a shallow bowl. Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture. Place on baking sheet coated with nonstick cooking spray. Bake at 450 degrees for 20-25 minutes or until golden brown and tender.

 

 

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YaYaâ’s Potatoes

YaYaâ’s Potatoes

yaya2 lb. potatoes, peeled & cut into large chunks

2 onions, sliced

2 T. olive oil

1/3 C. vegetable broth

1 tsp. oregano

3 garlic cloves, minced or grated

2 lemons, zested & juiced

Dried Parsley

Sea salt & pepper

Paprika powder

 

Preheat oven to 400 degrees. Place the cut up potatoes and onions in a 9 x 13-inch baking dish.  Set aside while you make the lemon dressing. In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions and give everything a good toss. Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven. Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

 

 

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Yorkshire Puddings with Thyme

Yorkshire Puddings with Thyme

yp1 tsp. kosher salt

1 C. all-purpose flour

1 1/4 C. milk

3 eggs, beaten

2 tsp. chopped fresh thyme leaves

1/4 C. reserved pan fat from Roast Beef

 

Cook’s note: olive oil can replace cooking fat if none is available. Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 C. total, between a 12-C. nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings – this will help prevent any oven fires! Uncover batter and whisk one more time. Pour batter into each C., about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed.

*I LOVE THESE*

 

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Chili Cream Sauce

Chili Cream Sauce

2 parts Sour Cream
1 Part Mayonnaise
Juice of 1 lime
1 tsp chili sauce (I used chipotle chili sauce)
1 tsp chili powder (I used a mix of regular chili powder and chipotle chili powder)
Salt and pepper to taste

Mix all together.

chip

 

 

Winter Warmer

Winter Warmer

1 box powdered milk (8 qt. yield)
1 (16-oz) can Nestle Quik
1 (12-oz) jar of Coffee Mate
2 C. Sugar
6 level T. Cocoa

Put all into a mixing bowl and mix thoroughly until completely blended. Store the mixture in a large, sealed container. When you’re ready to use, simply mix 1/3 cup of the dry mix with 2/3 cup hot water. Add your marshmallows, or whipped cream, and enjoy a cold weather warm-up.

 

West African Groundnut Stew

West African Groundnut Stew

2 C. chopped onions

2 T. peanut or vegetable oil

½ tsp. cayenne or other ground dried chiles

1 tsp. pressed garlic cloves

2 C. chopped cabbage

3 C. cubed sweet potatoes (1-inch cubes)

3 C. tomato juice

1 C. apple or apricot juice

1 tsp. salt

1 tsp. grated peeled fresh ginger root

1 T. chopped fresh cilantro (optional)

2 chopped tomatoes

1 ½-2 C. chopped okra

½ C. natural peanut butter

 

Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

 

 

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Lemon Marmalade

Lemon Marmalade

lemon marm4 pounds lemons, scrubbed and cut into 8 wedges each

8 1/2 cups sugar (3 3/4 pounds)

1/4 cup fresh lemon juice

Ten 1/2-pint canning jars with lids, sterilized in boiling water

 

On Day 1, in a large nonreactive saucepan, cover half of the lemon wedges with 2 inches of water (about 8 cups) and let stand at room temperature overnight. One Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges. Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid. Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight. On Day 3, add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes. Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Paper Plane

Paper Plane

Paper Plane

 

3/4 ounce bourbon

3/4 ounce Aperol

3/4 ounce Amaro Nonino Quintessentia

3/4 ounce lemon juice, freshly squeezed

 

Add the bourbon, Aperol, Amaro Nonino and lemon juice into a shaker with ice and shake until well-chilled. Strain into a coupe glass.

Filipino Pork Barbeque

Filipino Pork Barbeque

Filipino Pork Barbecue2400 g pork fillet, sliced finely into around 1 inch in width and 5 inches in length
500 g pork belly, sliced finely into around 1 inch in width and 5 inches in length

Marinade
4 cloves garlic, sliced
2 tablespoons (30 grams) brown sugar
1/4 cup (60 ml) soy sauce
1 cup (250 ml) sprite or 7-up
1/4 cup (60 ml) banana catsup (or regular catsup)
salt and pepper to taste
Soak 20 barbecue sticks in water for an hour to ensure that the sticks do not burn while barbecuing. Mix all the marinade ingredients along with the strips of pork for at least 4 hours and up to overnight. To skewer the meat, pierce one end of the meat into the pre-soaked barbecue sticks then twist the meat and pierce again. Continue with the twist and piercing motion on the skewers until all the meat is used up. Fire up the barbecue and cook the meat, basting occasionally until the meat is thoroughly cooked with some nicely charred bits, around 15 minutes.

Trout Wrapped in Ham

Trout Wrapped in Ham

4 freshwater trout, cleaned with heads intact, each about 3/4 lb

8 thin slices serrano, prosciutto or similar cured ham

About 1 C. all-purpose flour

1/3 C. olive oil

For Topping (optional):

1/4 C. dry white wine

2 T. unsalted butter

1 1/2 C. sliced fresh mushrooms

Lemon wedges

 

Sprinkle the trout inside and out with salt and pepper. Slip 1 slice of ham inside each trout. Wrap a second ham slice around the center of each trout, leaving the head and tail exposed. Skewer the cavity closed with toothpicks or tie with kitchen string. Spread the flour on a large plate. In a large sauté pan or frying pan over medium heat, warm the olive oil. Dip the trout in the flour, coating it evenly, and fry, turning once, until golden on both sides, about 4 minutes per side. Transfer to a warmed platter or individual plates. FOR TOPPING (optional): Raise the heat to high, pour the wine into the pan and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Reduce the heat to medium, add the butter and when it melts, add the mushrooms. Sauté until tender, about 8 minutes. Remove the toothpicks or string from the trout and spoon the mushrooms over them, if using. Serve hot with lemon wedges.

 

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Scrambled Egg Turnovers

Scrambled Egg Turnovers

eggover1 small zucchini, shredded

Salt and pepper

6 eggs

1/4 teaspoon dried oregano

2 tablespoons unsalted butter

2 ounce sheet puff pastry, thawed and halved lengthwise

1 1/2 cups shredded cheddar cheese

4 3/4-inch-thick tomato slices

 

Preheat the oven to 425 degrees. Place the zucchini in a bowl and season with salt; let stand for 5 minutes. Squeeze with paper towels to dry. In a medium bowl, beat together 5 eggs, the oregano and 1/2 teaspoon each salt and pepper. In a small bowl, beat together the remaining egg with 1 tablespoon water. In a large nonstick skillet, melt the butter over medium heat. Pour in the oregano-egg mixture and scramble for 1 minute; transfer to a plate. On a work surface, brush the edges of the puff pastry with some egg wash. Working with 1 piece at a time, arrange one-quarter of the scrambled eggs on one side of the pastry and top with one-quarter each of the zucchini and cheese, then 1 tomato slice. Fold over the pastry and press the edges to seal; transfer to a parchment-lined baking sheet and brush with more egg wash. Repeat with the remaining ingredients to make 3 more pastries. Bake until the pastries are puffed and golden-brown, 20 to 25 minutes.

Tropical Fruit Salad

Tropical Fruit Salad

1 papaya

1 mango

1 navel orange

1 pineapple

Fresh lettuce greens

1 pint raspberries

1 pint blueberries

 

Reserved juice from strained fruit

2 T. lemon juice

2 T. honey

1 tsp. salt

1 tsp. powdered ginger

1 c. vegetable oil

 

Peel papaya using a potato peeler. Cut in half and remove seeds with spoon. Discard seeds. Slice papaya lengthwise, then halve it. Repeat process with mango. Peel orange and separate into sections. Cut both ends off pineapple and cut off skin. Cut pineapple into slices, then chunks, lengthwise (chunks should be long). Combine papaya, mango, orange and pineapple in food processor; chop into tiny bits. Strain, gently pressing down on mashed fruit to remove all the juice. Reserve juice for dressing. Wash and dry lettuce greens. Arrange on platter. Place fruit on lettuce. Garnish with raspberries and blueberries. Pour 1/2 c. reserved strained juice into container. Add lemon juice, honey, salt and ginger. Mix with spatula and pour into blender. Blend. Add oil in a very slow stream to emulsify while mixing. Pour into cruet or other serving container.

 

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The Cafe’s Gingerbread Dessert

The Cafe’s Gingerbread Dessert

2 C. cold whole milk

1 small package instant vanilla pudding mix

1 tsp. vanilla

8 C. cubed gingerbread cake or muffins

1 C. English toffee bits or almond brickle chips

1 1/2 to 2 C. whipped cream (or frozen whipped topping, thawed)

Maraschino cherries, drained and dried

 

Combine milk and pudding mix in a bowl and beat with electric mixer for 2 or 3 minutes, until it starts to thicken. In a decorative clear serving bowl, lightly coat bottom of bowl with whipped cream.  Place half of the gingerbread cubes in the bottom of the bowl. Spoon a layer of prepared pudding on top of gingerbread. Sprinkle with 1/2-cup toffee bits. Place a layer of the gingerbread cubes on top of toffee bits and spoon remaining prepared pudding over top. Spread whipped cream or topping over the top and sprinkle with remaining toffee bits.  Garnish top with coarsely chopped red and green cherries.

 

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Roasted Garlic & Cauliflower Soup

Roasted Garlic & Cauliflower Soup

soup1 whole head cauliflower

1 large whole head garlic

1/2 tablespoon olive oil

1 tablespoon butter

1 1/2 stalks celery, diced

1 yellow onion, diced

1 carrot, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon paprika

1/4 teaspoon dried thyme leaves

1 tablespoon flour

1/3 cup dry white wine

1/2 cup water

2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency

1 dried bay leaf

2 teaspoons fresh minced parsley

1/3 cup half and half

3 ounces cooked and crumbled bacon

 

Preheat oven to 400 degrees F. Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper. Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven. The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check its progress as needed – it should smell fragrant but not raw, be golden and tender. Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes. Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes. Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes. Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping

 

Thanksgiving in a Pot

Thanksgiving in a Pot

10 oz Can Turkey Gravy

2 Medium Onion, sliced thin

6oz. Box of Chicken Flavor Stove-Top Stuffing

2 Turkey Thighs ( 1 lb. Each)

2 C. Frozen Green Beans

 

Mix onion and seasoning packet from stuffing into gravy in a 5qt. dutch oven. Add turkey add turn to coat. Bake 1 hour. Turn Thighs and add frozen green beans. Bake another hour. Remove meat and beans from gravy mix. Add water to make 2 C. liquid total. Add stuffing and cover. Allow to stand 5 minutes off stove. Fluff stuffing with fork and serve.

 

 

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“THE Sandwich”

“THE Sandwich”

8 slices Texas Toast bread

1 C. shredded or 4 slices mozzarella cheese, divided

1 C. shredded or 4 slices cheddar cheese, divided

1 tomato, sliced

8 bacon strips, cooked

4 T. sour cream

1/4 tsp. dried oregano

2 T. butter, softened

 

For each sandwich, top one slice of bread with mozzarella cheese, 1 slice of tomato, two bacon strips, 1 T. sour cream, a pinch of oregano, cheddar cheese, and second piece of bread. Butter outside of bread. Grill on a hot griddle over medium heat for 3-4 minutes on each side or until lightly toasted. Yield: 4 servings

 

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Sunrise Popovers

Sunrise Popovers

4 T. Vegetable Shortening

1 1/3 C. Unbleached Flour

1/2 tsp. Salt

2/3 C. Milk

2/3 C. Water

4 Eggs

1/2 C. Cheddar; Sharp, Shredded

 

Preheat the oven to 375 degrees F. Place eight 6oz custard cups on a large baking sheet. Spoon 1 1/2 tsp. of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, and then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard C. in the preheated oven for 3 to 5 minutes until the shortening melts and the custard C. are hot. Fill the custard C. 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.

 

 

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Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

3f7848b57898152a691cb8e6fedf8a552 large russet potatoes, peeled and cut into 1″ pieces
3 tbsp. unsalted butter
1 small onion, minced
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¼ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3″-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes. Heat 2″ oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.

Surprise-Inside French Toast

Surprise-Inside French Toast

6 (2 inch thick) slices French bread

1/4 C. ricotta cheese

1/4 C. cottage cheese — whipped

2 T. lowfat cream cheese

2 tsp. white sugar

2 tsp. vanilla extract

3 C. egg substitute

1/4 C. evaporated milk

Cut a pocket in each slice of bread. Open carefully

 

In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket. Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture. Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.

 

 

Yield:

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Sticky Salmon

Sticky Salmon

1 lb salmon fillets cut into 1 inch cubes (400g)

1.5 T. soy sauce

2 T. ketchup

1 T. vinegar

1 T. sweet chili sauce

2 T. dark brown sugar

 

Place everything but the salmon in a small sauce pan and still over low heat until all the sugar is dissolved. Pour into an ovenproof dish and leave to cool. Add the cubes of salmon and stir to coat them. Leave to marinade for at least one hour. Bake covered for 20 minutes at 400, basting occasionally until cooked through.

 

From First Meals

 

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