Blackberry Barbecue Sauce

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 1 cup blackberry
• 1 teaspoon butter
• 2 tablespoons red wine vinegar
• 1/4 cup brown sugar
• 2 tablespoons dark corn syrup
• 1/2 cup catsup
• 4 garlic cloves, peeled and crushed
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• crushed red pepper flakes, to taste

Recipe

• 1 puree all ingredients in a blender or food processor. pour the mixture into a saucepan and simmer for about an hour. let cool and store in the fridge.

Cilantro, Hot Pepper And Garlic Vinegar

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 fresh head of garlic
• 2 cups fresh cilantro
• 1/4 cup crushed red pepper flakes
• 4 cups vinegar

Recipe

• 1 separate, slightly crush, peel and score the garlic.
• 2 soak and rinse the cilantro, dry and coarsley chop.
• 3 combine with vinegar in a clean, decorative bottle and tightly cork.
• 4 let it age for 4 weeks before using.

1950's Uncooked Fruit Cake'

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 20
• 8 cups vanilla wafers, crushed
• 1 lb miniature marshmallow
• 14 ounces sweetened condensed milk
• 1/2 lb butter, melted
• 1 cup pecans, chopped
• 1 cup walnuts, chopped
• 2 cups raisins
• 1/2 cup maraschino cherry, drained & chopped (red & green)
• 1 cup candied fruit
• 8 ounces crushed pineapple, drained
• 2 cups flaked coconut

Recipe

• 1 warm the opened can of sweetened condensed milk in a saucepan of boiling water to make it easier to pour. add the milk to the melted butter and marshmallows stirring to combine well. combine the wet mixture with the remaining ingredients. pack into a buttered dish or pan. let set overnight. keep in refrigerator. if too dry add more condensed milk.

Brazilian Corn And Coconut Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 large onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 2 teaspoons ground ginger
• 1 1/2 lbs fresh tomatoes, cored and diced
• 2 yellow plantains or 2 russet potatoes, peeled and cut into 1/2 inch cubes
• 2 (16 ounce) cans bush's red beans, drained
• 1 (15 ounce) can corn, drained
• 6 cups chicken broth
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 green onion, chopped
• 2 limes, juiced
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper
• 1 lb cooked and peeled shrimp

Recipe

• 1 heat oil in a 4-quart saucepot over medium heat. cook garlic, onion and peppers about 2 minutes. add ginger; stir to coat vegetables evenly.
• 2 add tomato and plantain (or potato if using). simmer 3 minutes.
• 3 add beans, corn, broth, coconut milk and whole or skim milk. cover; return to simmer. cook until vegetables soften, about 20 minutes.
• 4 stir in cream and return to simmer; cook 5 minutes more. (do not boil.)
• 5 stir in cilantro, parsley, green onion and lime juice. season with salt, pepper and red pepper flakes to taste. serve hot or cold.
• 6 optional: if adding shrimp, divide evenly and ladle finished soup over top.

2 Week Bran Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup boiling water
• 2 cups all-bran cereal
• 1 cup bran flakes
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups buttermilk
• 2 1/2 cups flour

Recipe

• 1 pre-heat oven to 350.
• 2 boil water and pour over all bran and bran flakes, stir. set aside for 5 minutes.
• 3 cream sugar, shortening and eggs. add flour, soda, cinnamon, salt and buttermilk to sugar mixture. mix until smooth.
• 4 stir water and bran mixture then add to batter. mix well.
• 5 fill cupcake tin with liners and fill cups 1/2 full, then bake 15-20 minutes.
• 6 refrigerate unused mixture up to 2 weeks.

Artichoke-spinach Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 ounces marinated artichoke hearts, drained
• 8 ounces cream cheese, softened
• 1/2 cup parmesan cheese, grated
• 2 tablespoons butter, softened
• 2 (10 ounce) packages frozen spinach, thawed, squeezed dry
• crushed red pepper flakes, to taste

Recipe

• 1 preheat oven to 350ºf.
• 2 spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer.
• 3 top with spinach.
• 4 cream together the cream cheese, butter, red pepper flakes, and cheese; spread evenly on top.
• 5 bake covered for 30 minutes, then uncovered for 10 minutes.

Banana Split Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 cups frosted flakes, slightly crushed
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1/3 cup nonfat milk
• 1/3 cup vegetable oil
• 2 medium ripe bananas, mashed
• 1/4 cup chopped maraschino cherry, drained
• 1/4 cup chopped nuts

Recipe

• 1 stir together cereal, flour, baking powder, salt, and spices. set aside.
• 2 on a large mixing bowl, combine gg, milk, and oil. stir in bananas, cherries, and nuts.
• 3 add cereal mixture, stirring only until combined.
• 4 divide evenly into 12 greased muffin tins.
• 5 bake at 400 degrees for 20 minutes or until golden brown. serve warm.

Cincinnati Chili

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 3 lbs lean ground beef
• 4 medium onions, finely chopped
• 1 teaspoon allspice
• 1/2 teaspoon red pepper flakes
• 1 teaspoon cinnamon
• 2 teaspoons salt
• 3 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 6 bay leaves
• 2 dashes a.1. original sauce
• 1 1/2 tablespoons vinegar
• 1 roma tomato, diced (or other low water variety)
• 1 teaspoon minced garlic (2 cloves)
• 4 cups water

Recipe

• 1 combine all ingredients in a large 12 quart pot and mix well.
• 2 cover and cook over low-medium heat for 2 1/2 hours, stirring occasionally.
• 3 remove all 6 bay leaves.
• 4 serve-- 3-way: chili served on a bed of spaghetti and topped with cheese. 4-way: chili served on a bed of spaghetti and topped with cheese and black beans or onions. 5-way: chili served on a bed of spaghetti and topped with cheese, black beans, and onions. burrito-way: wrap chili, cheese, black beans, and onions(if desired) in a flour tortilla.

Corn Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (16 ounce) can creamed corn
• 1 (16 ounce) can corn niblets (drained)
• 1 cup buttermilk
• 1 (6 ounce) package cornbread mix (i use the mexican one, to add a bit of heat)
• 1/4 cup butter
• 1 egg
• 1 pinch salt
• 1 pinch red pepper flakes (to taste)

Recipe

• 1 preheat the oven to 325°f.
• 2 melt the butter, and combine with all the other ingredients in an oven proof dish, add the red pepper flakes sparingly they are hot.
• 3 bake for about 30 minutes.

Banana Sundae With Curried Chocolate-coconut Sauce

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 6 ounces bittersweet chocolate, chopped (or semisweet chocolate)
• 2 tablespoons unsalted butter
• 1/4 cup canned cream of coconut (such as coco lãƒæ’ pez)
• 2 tablespoons dark rum
• 2 teaspoons curry powder
• 1 teaspoon lime zest, finely grated
• whipped cream (real preferred)
• 2 -3 bananas, ripe
• 1 quart vanilla ice cream
• 1/2-3/4 cup sweetened flaked coconut, toasted

Recipe

• 1 stir chocolate and butter in medium saucepan over low heat until smooth. whisk in next 4 ingredients. (can be made 1 day ahead. cover and chill.) stir sauce over low heat until just warm.
• 2 scoop ice cream into serving dishes, slice bananas over ice cream, drizzle on sauce, top with whipping cream and toasted coconut.

Chicken Blt Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 6 cups bite sized pieces salad greens
• 2 cups cut up cooked chicken
• 8 slices bacon, cooked crisp and crumbled
• 2 large tomatoes, cut into wedges
• 1 hard-boiled egg, sliced
• 1/2 cup mayonnaise
• 1/4 cup barbecue sauce
• 1 tablespoon dried onion flakes
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 prepare salad dressing by mixing all ingredients well.
• 2 toss salad greens, chicken, bacon and tomatoes.
• 3 garnish with egg.
• 4 serve with dressing.

Confetti Kebabs

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 12 marshmallows
• 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate or 4 ounces milk chocolate, melted
• 2 tablespoons finely chopped toasted nuts
• 1 tablespoon candy sprinkles or 1 tablespoon multicolored sugar nonpareils
• 2 tablespoons toasted flaked coconut

Recipe

• 1 skewer marshmallows: using scissors, snip off pointed ends of 4 banboo skewers and remove any splintered wood. thread 3 marshmallows onto each skewer. place skewers on baking sheet lined with parchment or waxed paper and freeze until firm, about 15 minutes.
• 2 coat with chocolate: spoon melted chocolate onto each marshmallow. use back of spoon to spread chocolate evenly around entire marshmallow.
• 3 garnish: working over individual bowls of nuts, sprinkles, and coconut, sprinkle one side of each chocolate coated marshmallow with garnishes. set skewer back on baking sheet, plain chocolate side down, and repeat with remaining skewers. freeze at least 30 minutes or up to 2 days.

Chicken Biryani With Cucumber Raita

Total Time: 3 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup butter
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 large red onions, chopped finely
• 2 garlic cloves, chopped finely
• 2 teaspoons fresh gingerroot, grated
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1 teaspoon chili flakes
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 medium tomato, peeled and cubed
• 3 teaspoons plain yogurt
• 3 teaspoons fresh mint leaves, finely chopped
• 1 cinnamon stick
• 4 chicken breasts, cut into cubes
• 1 large red onion, finely chopped
• 1/2 teaspoon ground cardamom
• 2 whole cloves
• 1 cinnamon stick
• 1/2 teaspoon ground ginger
• 1 cup basmati rice
• 2 cups chicken bouillon
• 1 teaspoon salt
• 1 cucumber, peeled and seeded, then chopped into chunks
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 tablespoon fresh gingerroot, grated
• 2 tablespoons fresh mint, finely chopped
• 3 tablespoons lemon juice
• 1 1/2 cups plain yogurt (at least 2%)

Recipe

• 1 to make the raita, blend together the cucumber, onion, garlic, ginger, mint, and lemon juice. pour the mixture into a bowl, and add yogurt. stir together until smooth, and then refrigerate.
• 2 we want to create brown butter. melt the butter in a saucepan over medium heat for ~15 minutes, stirring constantly, until the butter turns a light brown colour. set aside.
• 3 in a large non-stick skilled, add 2/3 of the brown butter over medium heat. add the potatoes and cook until browned, then remove and set aside.
• 4 add the onion, garlic, and ginger and cook for 15-20 minutes, or until onion is very soft, stirring occasionally.
• 5 add your ground chili, chili flakes, ground black pepper, ground turmeric, ground cumin, ground cardamom, salt, and tomatoes. cook for 5-10 minutes stirring frequently.
• 6 reduce heat to a low setting, and add yogurt, mint, and the cinnamon stick. cook covered until ingredients are very soft and tomatoes mixed inches stir occasionally, allow 30-45 minutes for this step. add a small amount of water if the mixture is sticking to your skillet.
• 7 wash rice and set aside to drain in a colander until needed.
• 8 add the chicken breast cubes and mix in the sauce to coat it, then cover and cook for another 45 minutes, stirring occasionally.
• 9 in a large skillet or pot, heat the remaining browned butter, then add onion and cook until golden. add ground cardamom, cloves, cinnamon stick, ground ginger, and rice (drained earlier) mix until the rice is well coated.
• 10 heat chicken bouillon and salt in a pot to boiling, then pour into the rice mixture, stirring well.
• 11 add the chicken mixture and potatoes to the rice, and carefully mix together.
• 12 heat to a boil, and then cover, turning heat to very low. allow 20 minutes to cook rice.serve immediately with raita (naan is also a good addition to the meal).

Cilantro-lime Marinade

Total Time: 1 min Preparation Time: 1 min

Ingredients

• 2 limes, juice of
• 1/3 cup olive oil or 1/3 cup vegetable oil
• 1 clove garlic
• 1 tablespoon fresh cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 teaspoons sugar
• 1/2 teaspoon red pepper flakes
• salt and pepper

Recipe

• 1 toss all the ingredients into a mini food processor and pulse until combined.
• 2 marinate meat for 1/2 hour.
• 3 grill.
• 4 eat.
• 5 say: yumm.

Bacon Potato Cheese Rounds

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 large potato, baked
• 2 -4 pieces bacon, cut in half
• 1 -4 ounce cheese (cheddar or whatever you like)
• 1 green onion, finely sliced
• 1/4 teaspoon chili flakes (optional)

Recipe

• 1 bake potato and cut into 1/2" rounds.
• 2 fry bacon on one side briefly, turn, and set potato rounds on top of each piece of bacon.
• 3 wrap the bacon over the top and cover with cheese.
• 4 press onions on top to seal the bacon cheese topping.
• 5 cook until bacon is crisp on the bottom.
• 6 sprinkle with chili flakes if desired.

Artichoke Spinach Frittata

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup egg substitute (equivilant to 4 eggs)
• 1 medium onion, chopped
• 6 single wheat saltine crackers
• 2 (6 ounce) jars marinated artichoke hearts, drained and chopped
• 8 ounces grated reduced-fat sharp cheddar cheese
• 8 ounces grated mozzarella cheese
• 5 ounces fresh spinach, chopped and dried
• cayenne pepper or red pepper flakes or hot sauce
• salt and pepper
• oregano

Recipe

• 1 drain artichoke hearts, reserving 1 tb oil.
• 2 saute onion several minutes in reserved oil then add spinach until wilted.
• 3 in large bowl, whisk eggs, crackers, seasonings and cheeses.
• 4 stir in onion-spinach mixture and artichokes.
• 5 pour evenly into 1-1/2- 2 quart pan sprayed with pam.
• 6 bake at 325-350 1 hour or until center is set and top is lightly browned.
• 7 serve warm or at room temperature.

Curried Cauliflower Over Fragrant East Indian Basmati Rice

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons coconut oil or 2 tablespoons light olive oil
• 1 onion, chopped
• 2 chopped tomatoes
• 1 chopped seeded fresh jalapeno pepper
• 2 tablespoons ginger-garlic paste (or one tablespoon of each)
• 1/3 cup cashew pieces
• 2 teaspoons curry powder
• 1 1/2 teaspoons garam masala
• 1 teaspoon chili paste (sambal)
• 1 teaspoon unseasoned chili powder
• 1 1/4 teaspoons sea salt
• 1 teaspoon sugar
• 1 whole cauliflower (trim from stalks, cut florets into 1-inch pieces)
• 3 tablespoons chopped cilantro
• 3 tablespoons flour
• 1 (13 1/2 ounce) can coconut milk
• 1 cup milk
• 1 1/2 tablespoons plain yogurt
• 2 cups water
• 1/2 teaspoon salt
• 1 teaspoon coconut oil or 1 teaspoon ghee or 1 teaspoon olive oil
• 1 -2 pinch ground cardamom
• 1 -2 pinch ground cinnamon
• 1 -2 pinch ground coriander
• 1 -2 pinch ground cumin (or whole cumin seed)
• 1 cup basmati rice
• 1/8 cup frozen peas

Recipe

• 1 prepare the fragrant east indian basmati rice (made easy) recipe here, while following the preparation instructions on fragrant east indian basmati rice (you may prepare the recipe on that page if desired, but follow only the basic recipe version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); keep prepared rice warmed on low heat.
• 2 slowly heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
• 3 chop one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; add to heated saucepan and stir as needed.
• 4 meanwhile, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
• 5 stir in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
• 6 cover saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
• 7 sprinkle 3 tablespoons flour evenly over saute mixture; stir until well blended.
• 8 pour in 1 (13.5 oz) can coconut milk and 1 cup milk.
• 9 raise heat to medium and cook, stirring often, until thickened; stir in 1 1/2 tablespoons plain yogurt; season to taste with sea salt if needed.
• 10 serve over steamed basmati rice; garnish very lightly with chopped fresh cilantro or flaked coconut if desired; enjoy!

Curried Chicken & Avocado Sandwich

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 ounces light mayonnaise
• 2 1/2 teaspoons curry powder
• dried chili pepper flakes
• 1 avocado, peeled and cubed
• 1 ounce dried cranberries
• 1 lb boneless skinless chicken breast, cooked and diced
• 2 teaspoons dried cilantro
• 8 slices wholemeal bread
• 8 lettuce leaves

Recipe

• 1 mix the mayonnaise, curry powder and chilis in a large bowl, until well blended.
• 2 add the avocado, cranberries, chicken and cilantro, toss gently to mix.
• 3 divide the chicken mixture evenly among 4 slices of the bread. top with the lettuce leaves and remaining slices of bread.
• 4 serve immediately.

Curried Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb butter
• 4 medium onions (chopped)
• 6 garlic cloves (chopped)
• 6 tablespoons ground ginger
• 6 tablespoons ground cumin
• 2 tablespoons salt
• 4 tablespoons curry powder
• 2 teaspoons red pepper flakes
• 1/2 cup water
• 8 boneless skinless chicken breasts (uncooked and cubed)
• 2 (24 ounce) cans diced tomatoes with juice
• 1 (24 ounce) container plain yogurt
• 6 tablespoons cilantro
• 1 (10 ounce) package rice vermicelli (broken up)

Recipe

• 1 melt the butter in a large pot over medium/high heat.
• 2 add onions and garlic and cook until tender.
• 3 stir in the ground ginger.
• 4 add the cumin, salt, curry powder, and pepper flakes.
• 5 add the water and stir.
• 6 add the chicken, and cook until done.(about 10 minutes).
• 7 add the diced tomatoes and stir.
• 8 lower the heat, cover and simmer for 1/2 hour stirring occasionly.
• 9 add the yogurt to make it creamy.
• 10 add the cilantro.
• 11 add the rice vermicelli and stir until cooked. (it only takes a couple of minutes).
• 12 remove from heat and enjoy.

Chocolate Chip Oatmeal Bars

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter
• 1/2 cup applesauce (unsweetened)
• 1 egg
• 2 egg whites
• 1 cup brown sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 3 cups rolled oats (not instant)
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips
• 1/2 cup coconut flakes (unsweetened)

Recipe

• 1 preheat oven to 350. line a 13x9 pan with parchment paper.
• 2 beat first seven ingredients until creamy (butter through vanilla).
• 3 in a separate bowl, mix the remaining ingredients except chocolate chips and coconut (oats through salt).
• 4 add dry ingredients to wet ingredients and mix thoroughly. stir in by hand the chocolate chips and coconut.
• 5 add batter to pan and spread evenly.
• 6 bake for 20 minutes or until light gold on top.

Chicken With Cherry Tomato And Olive Topping

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 teaspoons olive oil
• 1 cup cherry tomatoes, quartered
• 2 tablespoons fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 12 kalamata olives, pitted and chopped

Recipe

• 1 heat a large nonstick skillet over medium heat. sprinkle chicken with black pepper and 1/8 tsp salt. add oil to pan add chicken, cook 5 minutes on each side or until done.
• 2 while the chicken cooks combine the cherry tomatoes and remaining ingredients. serve on top of the chicken.

Cheese Stuffed Shells With Beef And Tomato Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons extra-virgin olive oil (can substitute vegetable oil)
• 1 lb lean ground beef
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 pinch salt and pepper
• 1 pinch hot pepper flakes
• 1 (28 ounce) can tomato puree
• 1 (14 ounce) can tomato sauce
• 1 (340 g) box jumbo pasta shells
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 (300 g) package frozen chopped spinach, thawed and squeezed dry
• 1 (475 g) container ricotta cheese
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 green onions, chopped
• 2 eggs, beaten
• 1 teaspoon basil
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper

Recipe

• 1 in shallow dutch oven, heat half of the oil over medium-high heat; cook beef, breaking up with spoon, for 5 minutes or until no longer pink. with slotted spoon, transfer to bowl. drain any fat from pan.
• 2 add remaining oil to pan; sauté onions and garlic for 5 minutes. add basil, oregano, hot pepper flakes, salt, pepper, tomatoes and tomato sauce. return beef to pan; bring to boil. reduce heat and simmer, stirring often, for 20 to 25 minutes or until thickened.
• 3 meanwhile, in large pot of boiling salted water, cook pasta according to package directions until tender but firm. drain and rinse under cold water; drain well and place on damp tea towel.
• 4 filling: meanwhile, in bowl, combine spinach, ricotta, 1 cup parmesan, 1 cup mozzarella, parsley, onions, eggs, basil, nutmeg, and pepper.
• 5 pour half of the beef and tomato sauce into 13- x 9-inch (3 l) glass baking dish. spoon heaping 1 tbsp (15 ml) filling into each pasta shell. arrange snugly, stuffed side up, in dish. spoon remaining sauce over top; sprinkle with the remaining 1 cup mozzarella and 1/4 cup parmesan cheeses. cover with foil.
• 6 bake in 350°f (180°c) oven for 30 minutes. uncover and bake for 20 minutes or until heated through.

Amazing Chocolate-coconut Custard Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 baker's chocolate baking squares, melted, cooled slightly
• 2 cups milk
• 1/2 cup sugar
• 1/2 cup baking mix (all purpose)
• 4 large eggs
• 1/4 cup butter or 1/4 cup margarine, softened
• 2 teaspoons vanilla
• 1 1/3 cups baker's angel flake coconut (3-1/2 oz.)

Recipe

• 1 preheat oven to 350°f.
• 2 grease 9-inch pie plate; set aside.
• 3 place all ingredients except coconut in blender container; cover. blend on low speed 3 minutes.
• 4 pour into pie plate; sprinkle with coconut.
• 5 bake in lower third of oven 45 minutes or until center of pie is set and top is golden brown.
• 6 cool completely on wire rack.
• 7 store in refrigerator.

Cilantro-lime Chicken Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon vegetable oil, divided
• 6 inches tortillas, cut into bite-sized strips
• 1 leek, thinly sliced
• 2 bell peppers, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1/4 teaspoon chili flakes
• 1/4 teaspoon nutmeg
• 1 chicken bouillon cube
• 2 chicken breasts or 4 chicken thighs, boneless, skinless, excess fat trimmed
• 1 cup frozen corn
• 1 lime, for wedges
• 1/2 cup cilantro, coarsly chopped

Recipe

• 1 heat a very large, wide pot over medium. add 2 tsp oil (or just spray). add tortilla strips and cook, stirring frequently, until toasted, 2-3 minutes. remove to paper towel.
• 2 add remaining 1 tsp oil to pot. add leek and cook, stirring frequently, until slightly softened, about 1 minute. add peppers and celery. cook until vegetables begin to caramelize, about 12 minutes. add garlic and cook 1 minute more. stir in 3 cups water and the spices. increase heat and bring to boiling. add bouillon cube, stirring until dissolved. add chicken. reduce heat and simmer until chicken is cooked through, about 6 minutes.
• 3 remove chicken to cutting board. using two forks, shred chicken. then stir into soup along with corn. cook until corn is hot, about 2 minutes. stir in juice from half a lime, along with cilantro. serve soup with lime wedges and garnish with tortilla strips.

Chicken With Delicious Spicy Tomato Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can stewed tomatoes (preferably mexican-style)
• 1/2 cup orange juice
• 1/2 cup chicken broth
• 1 tablespoon chili powder
• 2 tablespoons fresh lime juice
• 4 fresh garlic cloves (or to taste)
• 2 -3 teaspoons dried oregano
• 1 -2 tablespoon corn syrup (can use brown sugar)
• 1/4-1/2 teaspoon cumin
• 6 chicken pieces (skin on or off or use just chicken breasts)
• salt and pepper
• oil (for frying)
• 1 large onion (sliced thin or chopped)
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 1 green bell pepper, coarsley chopped

Recipe

• 1 in a blender puree the stewed tomatoes, orange juice, broth, chili powder, lime juice, garlic cloves, oregano, corn syrup and cumin; set aside.
• 2 in a large skillet (i use my electric frypan for this) heat oil over high heat.
• 3 season chicken with salt and pepper on all sides.
• 4 brown in hot oil about 5 minutes on each side.
• 5 add in sliced onion, chili flakes, and green pepper and the sauce from blender, reduce heat to medium and simmer uncovered until chicken is cooked through, about 40 minutes (turning over once).
• 6 if desired remove the chicken when cooked and simmer the sauce and veggies longer, then just return the chicken to sauce.
• 7 season with salt and pepper.
• 8 serve with rice or hot cooked noodles.

Chicken With Black Beans And Rice

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 pinch crushed red pepper flakes
• 1 large onion
• 4 -5 cloves garlic, chopped
• 4 boneless skinless chicken breasts, cut into strips
• 2 teaspoons oregano, separated
• 2 teaspoons ground cumin, separated
• 2 (16 ounce) cans black beans, undrained
• 1 (4 ounce) jar sliced pimientos
• salt & pepper
• 3 tablespoons balsamic vinegar
• 3 cups chicken broth
• 1 1/2 cups rice

Recipe

• 1 in a large pan, heat olive oil and add red pepper flakes.
• 2 add onion and garlic, and cook until onion is tender.
• 3 increase heat, add chicken, stirring until cooked.
• 4 lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
• 5 add black beans, pimentos, remaining spices, and balsamic vinegar.
• 6 blend and simmer uncovered for 30 minutes, reseasoning if needed.
• 7 while beans are simmering, bring broth to boil in a pan, add rice.
• 8 lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
• 9 serve bean mixture over rice.

Chicken With Chili Pasta

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces rotini pasta
• 3 boneless skinless chicken breasts, cut into bite sized pieces
• 1 large onion, chopped
• 1 (15 ounce) can chili beans, undrained
• 1 can diced tomato, preferably rotele undrained
• 2 teaspoons chili powder
• 1 teaspoon cumin powder
• red chili pepper flakes

Recipe

• 1 cook rotini per package directions.
• 2 in large skillet, heat tbs oil over med-high heat.
• 3 add chicken and onion cooking 5 to 7 min stirring until chicken is browned.
• 4 stir in chili beans, tomatoes, chili powder, cumin powder, and chili flakes.
• 5 bring to boil, reduce heat and simmer 10 to 15 minutes or until chicken is no longer pink.
• 6 serve the chicken mixture over the rotini.
• 7 option: garnish with sliced olives, avocado, and cheese.
• 8 serve with warm tortillas and ice cold beer.

Confetti Chicken

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• 2 skinless chicken breasts, or 4 skinless thighs
• 1 green bell pepper, cored and cut into thin strips
• 1 red bell pepper, cored and cut into thin strips
• 1 yellow bell pepper, cored and cut into thin strips
• 1 jalapeno pepper, ribs and seeds removed, cut into thin strips
• 1 cup marinara sauce, or tomato sauce
• 1/2 teaspoon adobo seasoning, or garlic powder
• 1/4-1/2 teaspoon red pepper flakes
• 1 teaspoon paprika
• salt & pepper

Recipe

• 1 place chicken on the bottom of crockpot.
• 2 pour tomato sauce over the chicken.
• 3 cover with pepper mixture, then adobo and salt and pepper.
• 4 cook on low 6-7 hours.
• 5 about 60 minutes before serving, stir and add paprika.
• 6 serve with brown rice, whole wheat pasta or couscous.

Banana Stuffed French Toast, "ultimate-style"

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup pancake mix
• 1/4 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/2 cup sugar
• 12 eggs
• 1 cup chopped walnuts
• 2 cups brown sugar
• 4 ripe bananas, sliced
• 1 loaf unsliced french bread
• 2 cups crushed crunchy corn flakes cereal (recommended -- corn flakes)
• 12 tablespoons butter

Recipe

• 1 in a large bowl, combine the pancake mix with enough water to make a thin batter. add nutmeg, cinnamon, vanilla, sugar and eggs. whisk together until smooth, about 3 minutes.
• 2 in a medium bowl, mix together walnuts, brown sugar, and banana slices.
• 3 slice the ends off the french bread. starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. measure about another half inch, and slice cleanly through the bread. you should have a 1-inch slice of bread with a cut down the middle. repeat this process until the bread is all sliced up.
• 4 take a piece of the cut french bread and stuff a few tablespoons of the banana mixture into the slit in the middle. add a good amount, but do not overstuff so that the mixture won't stay in the center. repeat until all the slices are stuffed.
• 5 preheat a skillet or flat-top grill over medium-high heat. when the pan is hot, coat it with 2 tablespoons of butter.
• 6 pour the crushed-up cornflakes onto a plate. take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. then press the bread into the cornflakes and flip it to coat both sides. place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. flip the toast over and cook the other side. repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice.
• 7 this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Chicken With Black Eyed Peas And Yellow Rice

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 1/2 lbs chicken tenders
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon blsack pepper
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 3/4 cup uncooked yellow rice mix
• 1 (15 ounce) can black-eyed peas, drained
• 1 tablespoon fresh thyme, chopped

Recipe

• 1 heat oil in a large skillet over medium heat. add the onions and cook 4 minutes, or until soft. add garlic and chicken and cook until chicken is browned.
• 2 stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. bring mixture to a boil over high heat.
• 3 stir in rice and reduce heat to low. cover and cook until rice is almost tender, about 10 minutes.
• 4 stir in peas and thyme. cover and cook until heated through, about 10 minutes more.

Corn Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 (15 ounce) can whole sweet whole kernel corn, drained
• 2 (15 ounce) cans cream-style corn
• 1/2 cup margarine, melted
• 8 ounces sour cream
• 1 (8 1/2 ounce) package jiffy cornbread mix
• 3 eggs, beaten
• 1 1/2 cups corn flakes

Recipe

• 1 mix all ingredients together.
• 2 pour in 9x13-inch pan.
• 3 break corn flakes in hand and sprinkle over top.
• 4 bake at 350°f for 45 minutes, uncovered.

Curried Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 roasting chicken (cut up)
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1/2 cup onion (chopped)
• 1/2 cup celery (chopped)
• 1/2 cup carrot (chopped)
• 1 apple (chopped, granny smith)
• 1 tomato
• 1 green pepper (chopped)
• 2 garlic cloves
• 16 ounces tomatoes (undrained)
• 3 tablespoons raisins
• 1/4 teaspoon red pepper flakes
• 1 tablespoon curry powder
• salt
• 1 tablespoon cornstarch

Recipe

• 1 brown chicken pieces and remove.
• 2 to pan add onion, celery, carrot, apple, tomato, green pepper & garlic and saute.
• 3 add undrained diced tomatoes, raisins, red peper flakes, curry powder and salt.
• 4 bring to a boil then add chicken.
• 5 cover and simmer till done.
• 6 remove to platter and thicken the juices with the cornstarch and a bit of water.
• 7 serve over brown rice.

Chocolate Chip Pie Mix

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 cup sugar
• 1/2 cup flour
• 1 (6 ounce) package chocolate chips
• 1/2 cup flaked coconut
• 1/2 cup pecans
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 eggs
• 1 (9 inch) unbaked pie shells

Recipe

• 1 to make the dry mix:.
• 2 place sugar and flour in small bowl and blend with a wisk. place this mixture into a small heavyweight plastic baggie. label it "dry ingredients".
• 3 place remaining ingredients in another bag. label it "chocolate packet".
• 4 attach bags together and give with instructions for "making chocolate chip pie".
• 5 making chocolate chip pie instructions:.
• 6 add "dry ingredients" from pie mix to a large bowl. add melted butter and eggs.
• 7 mix until moistened.
• 8 gently stir in "chocolate packet" from pie mix.
• 9 place mixture in pie crust.
• 10 bake at 350 for 35-40 minutes.

Cheese Stuffed Shells

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 15 ounces cottage cheese (small curd)
• 15 ounces ricotta cheese
• 1 1/2 cups parmesan cheese
• 1 lb mozzarella cheese
• 1/2 lb muenster cheese
• 1 large jars or 1 large homemade spaghetti sauce, of your choice
• 2 eggs
• 2 tablespoons basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 ounces jumbo pasta shells
• 2 teaspoons parsley flakes

Recipe

• 1 1. prepare shells as directed on box, set aside.
• 2 2. in a small bowl scramble eggs.
• 3 3. in a large bowl, combine ricotta and cottage cheese, 1/2 of maozzarella cheese and 1/2 of munseter cheese, and 1/2 parmesan cheese and eggs.
• 4 4. add basil, salt, pepper and parsley flakes.
• 5 preheat oven to 350 degrees.
• 6 rinse shells in cold water and stuff with cheese mixture. place stuffed shells in 9x13 baking pan. cover with spaghetti sauce (i recommend homeade) and top with remaining cheese. cover with foil and bake for 45 minutes to an hour. remove foil with 15 minutes to bake. let set for 5 minutes before serving and enjoy!

Bacon-wrapped Sausages

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 lb bacon
• 1 (2 lb) package smoked sausage (bar-s, falls brand...)
• 1 -2 tablespoon chili pepper flakes or 1 -2 tablespoon candied ginger
• 3/4 teaspoon brown sugar (per sausage)
• toothpick

Recipe

• 1 cut the bacon strips in half length-wise (just leave in the package and cut with a knife). cut the sausage into pieces that are about the same width of the bacon strips. just toss the ends of the sausages.
• 2 wrap the 1/2-strips of bacon around the sausages and hold it in place with a toothpick. place on top of a cookie sheet. now i like to do these two ways: for a spicy kick shake a few pepper flakes on top of each sausage or for more of a sweeter flavor try a small sliver of candied ginger.
• 3 top each sausage with a loose 1/2 - 3/4 tsp scoop of brown sugar. the brown sugar will be used to gauge when the sausages are done. when it melts down and turns into a little volcano of brown sugar they are ready!
• 4 if your grill is already full then put these in your oven at 300°f for approximately 45-60 minutes. its nearly impossible to overcook these, but you do want to keep some of the molten brown sugar on top for flavor. so don't forget to give your guests this treat.

Coney Island Hot Dog Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 lb extra lean ground beef
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 cups water
• 2 tablespoons ketchup
• 2 tablespoons dried onion flakes
• 2 tablespoons granulated sugar
• 1 tablespoon chili powder
• 2 teaspoons prepared yellow mustard
• 2 teaspoons ground cumin
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 8 hot dog buns
• 8 reduced-fat beef hot dogs
• 1/2 cup onion, chopped
• 1 cup cheddar cheese, shredded

Recipe

• 1 in a large skillet, brown the ground beef over medium-high heat, breaking up as fine as possible. stir in tomato sauce, tomato paste, water, ketchup, onion flakes, sugar, chili powder, mustard, cumin, salt, pepper and celery seed. heat to boiling. reduce heat; simmer uncovered 15 minutes stirring frequently to prevent sticking.
• 2 cut buns and hot dogs into bite-sized pieces; spread on the bottom of a 9x13-inch baking dish coated with nonstick cooking spray.
• 3 spoon sauce mixture over top; sprinkle with onions and cheese.
• 4 bake at 350° for 30 minutes.

Cretan Coconut Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 eggs, seperated
• 1 pinch salt
• 1/3 lb butter
• 1 cup sugar
• 1/2 cup milk
• 1 1/2 cups self raising flour
• 1 tablespoon baking powder
• 1 1/2 cups sweetened flaked coconut
• 1 1/2 cups water
• 3/4 cup sugar
• 1/2 lemon, juice of
• 2 cloves
• 1 cinnamon stick

Recipe

• 1 in a pan combine syrup ingredients and boil for 10 minutes.
• 2 remove from heat and leave to cool.
• 3 in a bowl beat egg whites with salt untill it makes peaks.
• 4 in another bowl beat egg yolks,butter and sugar untill creamy.
• 5 beat in the milk then flour and baking powder.
• 6 stir in coconut then using a spatula carefully fold in the egg whites.
• 7 lightly grease a 15"x10" baking tin then lightly coat with flour shaking off any excess flour.
• 8 transfer cake batter to tin and cook at 170 c for 45 minutes.
• 9 remove from oven and cut into the size portions you require whilst still hot then pour over the cooled syrup ( if using it ) starting from edges working into centre of cake.
• 10 allow 3 hrs for syrup to absorbe before serving.

Chicken With Beans And Escarole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 bone-in skin-on chicken thighs
• 1 small yellow onion, diced
• 2 garlic cloves (crushed or minced)
• 1 head escarole, washed and chopped
• 1 (14 ounce) can beans, washed and drained
• 1 1/2 cups dry vermouth or 1 1/2 cups dry wine
• 1 1/2 cups chicken stock
• 2 tablespoons dry sherry
• 1 tablespoon chopped fresh sage
• 1 dash red chili pepper flakes
• kosher salt
• fresh ground pepper
• 1 (16 ounce) package bow tie pasta, plus
• water, to boil it in

Recipe

• 1 - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
• 2 - wash chicken and pat dry. salt and pepper chicken on both sides.
• 3 - heat olive oil in large saute pan until shimmering.
• 4 - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
• 5 - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
• 6 - add chopped escarole to onion mixture and saute until wilted, about three minutes.
• 7 - add beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
• 8 - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
• 9 - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
• 10 - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

Buttermilk Fried Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 6 large chicken legs
• 2 cups buttermilk
• 4 cups all-purpose flour
• 1 tablespoon garlic salt, to taste
• 1 tablespoon onion salt, to taste
• 1 tablespoon paprika, to taste
• 1 tablespoon ground coriander, to taste
• 1 tablespoon parsley flakes, to taste
• 1 tablespoon cayenne pepper, to taste
• 1 tablespoon salt
• 1 tablespoon pepper
• vegetable oil (for frying)

Recipe

• 1 heat oil in large cast iron skillet to appropriate temperature for frying. if you prefer, you can use a deep fryer but i find that a heavy skillet works best.
• 2 combine all dry ingredients in a mixing bowl. divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. pour buttermilk into another baking dish or container large enough for dredging.
• 3 arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture.
• 4 take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. set each leg aside on a plate until all pieces are ready to be cooked. suggestion: use one hand for the dry stuff and the other for the wet.
• 5 place chicken legs in hot oil and cook until golden brown.

Cinnamon Honey Barbecued Lamb Loin

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 1/2-1 1/2 kg boneless lamb loin
• 1 teaspoon oregano
• 1 teaspoon granulated garlic (or two cloves fresh crushed)
• 1 teaspoon onion powder
• 1 teaspoon cumin powder
• 1 tablespoon chili powder
• 2 limes, juice of
• 1 lemon, juice of
• salt and pepper, as desired
• 1/4 cup lime juice or 1/4 cup lemon juice
• 1/4 cup cinnamon honey (or 1/4 cup regular honey and 1/2 tsp cinnamon)
• 1 teaspoon chipotle chili flakes

Recipe

• 1 mix ingredients for paste/rub and smear over lamb loin.
• 2 leave to sit 8 hours or overnight.
• 3 mix ingredients for the basting sauce.
• 4 to prepare barbecue, set a shallow pan of water on the coals to cover half the barbecue. preheat barbecue on high.
• 5 place the marinated loin over the pan and turn off heat under the pan, but set at medium on other half of barbecue.
• 6 cook meat for 1.5 to 2 hours turning occasionally. brush basting sauce over loin during the final 20 minutes or so of cooking. cook until meat is 150-155°f.
• 7 let stand for 10 minutes, slice and serve.

Confetti Ambrosia Jam

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 cups unbleached cane sugar
• 1/2 cup lemon juice, bottled
• 3 cups pears, peeled & thinly sliced
• 1 orange, thinly sliced (i used a navel)
• 1 cup crushed pineapple
• 1/2 cup flaked coconut
• 1/2 cup maraschino cherry, thinly sliced (with juice to fill 1/2 cup after cherries are in measuring cup)
• 1 3/4 ounces pectin, powder, no-sugar (i use ball)

Recipe

• 1 measure 3 cups of sugar & set to one side near stove.
• 2 put 1/2 lemon juice in non-reactive 4 quart pot. slice pears as thinly as possible, putting them into lemon juice asap to minimize browning. slice quartered orange as thinly as possible, discarding pieces that are only rind without pulp attached. goal for the slices is wafer-thin.
• 3 add pineapple, coconut shreds & sliced cherries to pot.
• 4 stir in the pectin, mix well without tearing up orange shreds. let sit 5 minutes. boil to hard boil that can't be stirred down & boil one minute.
• 5 add sugar all at once & stir well to incorporate. bring to hard boil & boil 4 minutes.
• 6 ladle into hot sterilized 1/2 pint jars, place on lids & rings & hot water bath process 10 minutes.

Chicken With Brown Rice & Barley (crock Pot)

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken thighs (or breasts if you prefer)
• 3 -4 cups prepared chicken broth
• 1/2 cup brown rice
• 1/2 cup pearl barley
• 1/4 cup bulgar wheat
• 2 large carrots, fine dice
• 2 celery ribs, fine dice
• 1 small red pepper, fine dice
• 1/2 large onion, fine dice
• 2 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 turkish bay leaf
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher sea salt
• 1/4 teaspoon red pepper flakes
• 1 teaspoon olive oil (optional)

Recipe

• 1 spray inside of 6-quart crockpot with cooking spray or add 1 teaspoon olive oil and coat inside of crockpot.
• 2 add chicken (no need to cut it up, it will fall apart after cooking), and prepared broth.
• 3 add grains, diced vegetables, and seasonings.
• 4 stir to mix ingredients in the crockpot.
• 5 cover and cook on low heat for 6-8 hours.
• 6 remove bay leaf before serving, and season to taste as necessary.
• 7 note: the first time i made this i used 2 1/2 cups broth; it was not quite enough as the rice was sticking to the crockpot. 3 1/2 cups of broth seemed to be a better choice, but it depends on your crockpot.

Black Forest Dessert

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• 6 (397 g) cans condensed milk
• 6 (250 g) packages smooth cream cheese
• 375 ml lemon juice
• 1 bottle cherry liqueur (buy in a liquer store)
• 3 (425 g) cans black cherries
• 1 package sliced almonds
• 200 g chocolate, flakes made by scraping a slab of chocolates with a knife.
• 350 ml fresh cream
• 3 eggs, seperated
• 125 ml cake flour
• 125 ml caster sugar
• 5 ml baking powder
• 60 g cocoa powder

Recipe

• 1 mix condensed milk,cream cheese,+ lemon juice.
• 2 slice swiss roll and place in layer in bottom of glass serving dish.
• 3 sprinkle with cherry liquer[not the whole bottle] sprinkle to taste.
• 4 don't soak swiss roll in liquer!
• 5 put some of black cherries on top-a few will do.
• 6 sprinkle with almonds.
• 7 spoon a layer of cream cheese mixture over the almonds.
• 8 cover with some chocolate flakes.
• 9 repeat layers finishing with cream cheese layer.
• 10 lastly decorate with whipped fresh cream followed by a last layer of flaked chocolate flakes.
• 11 cool in refrigerator over night or for 3-4 hours.
• 12 instructions for baking swiss roll : preheat oven to 400f.
• 13 whisk egg yolks and castor sugar together.
• 14 add the whisked egg whites.
• 15 mix with this the cake flour+ cocoa powder+ baking powder.
• 16 pour dough into flat swiss roll pan.
• 17 bake for 5 minutes by 400f. let cool.
• 18 spread some previously prepared chocolate icing or filling on to baked swiss roll and roll it up.
• 19 leave to cool.
• 20 [a creamy butter icing is what you need].

Chicken With Tomatoes And Bacon

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 2 medium onions, chopped
• 4 slices bacon
• 2 garlic cloves, minced
• 250 g button mushrooms, quartered
• 8 chicken drumsticks
• 2/3 cup tomato paste
• 1 cup red wine
• 880 g chopped tomatoes
• 1 cup water
• 1 tablespoon brown sugar
• 1 teaspoon chicken stock powder
• 1 teaspoon chipotle chili flakes
• 1 teaspoon fennel seed (optional)
• 1 sprig fresh thyme
• 1 sprig fresh oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/2 cup chopped pitted olive
• 1/4 cup chopped fresh parsley
• feta cheese, crumbled

Recipe

• 1 heat the oil in a large pan, add the onions, garlic, bacon and mushrooms and cook until softened-about 10 minutes.
• 2 remove to a plate and add the chicken pieces to the pan. brown well on all sides.
• 3 remove from the pan and add the tomato paste to the pan. cook, stirring for a couple of minutes, then add the wine, tomatoes water, brown sugar, stock powder and fresh and dry herbs and spices and bring to the boil stirring.
• 4 return the chicken and bacon vegetable mix to the sauce, cover and simmer for about 1 hour, or until chicken is tender.
• 5 about 15 minutes before serving, remove the lid and stir the olives through.
• 6 with the lid off, increase the heat and allow to thicken to a nice sauce consitency.
• 7 just before serving, stir the fresh parsley through.
• 8 we ate this over penne pasta, with feta cheese crumbled on top.

Curried Parsnip Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons oil
• 2 onions, chopped
• 2 stalks celery, thinly sliced
• 1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling
• 2 garlic cloves, minced
• 2 tablespoons good curry paste (i like pataks or sharwoods) or 1 tablespoon curry powder (i like pataks or sharwoods)
• 1 teaspoon turmeric (optional)
• chili flakes, to taste (optional)
• 2 bay leaves
• 1 1/2 lbs parsnips, peeled and roughly chopped
• 6 cups vegetable stock (or water and a veggie bouillon cube )
• salt and pepper

Recipe

• 1 in a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes. add ginger, garlic, curry chili flakes and turmeric, cook two minutes more.
• 2 add parsnips, bay leaves and stock. bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes. remove bay leaves and ginger chunks. puree with a stick blender (or in batches in a food processor). if it does seem too thick, add a little broth or water. adjust salt and pepper to taste.

Coney Island Chili Dog Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb ground chuck
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon dried onion flakes
• 2 teaspoons chili powder
• 1 teaspoon worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground cumin (heaping)
• 1/4 teaspoon ground black pepper

Recipe

• 1 brown ground beef in a skillet, adding onions halfway through. add minced garlic when meat is nearly done.
• 2 add remaining ingredients; stir well to combine. simmer over low heat 15 minutes.
• 3 serve over hot dogs, coney island style! top with shredded sharp cheddar if desired.

Cheese Whiz Veggie Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package california-blend frozen vegetables (uncooked)
• 1 cup minute rice (uncooked)
• 2 teaspoons dried onion flakes
• 1 (8 ounce) jar cheese whiz
• 1/3 cup milk
• 1/4 cup water
• 1 (10 ounce) can cream of chicken soup

Recipe

• 1 blend cheese whiz, milk, water, and soup.
• 2 heat until smooth.
• 3 place vegetables in greased casserole dish.
• 4 sprinkle uncooked rice and onion flakes over vegetables.
• 5 pour sauce over all.
• 6 bake covered for 45 minutes at 350°f.
• 7 if desired, you can double the vegetables but use the same amount of other ingredients.

Banana Nut Loaf Cake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup bran flakes
• 1 cup low-fat milk
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup golden raisin
• 1/2 cup chopped walnuts
• 1/2 cup wheat germ
• 3 bananas, mashed
• 2 eggs
• 2 tablespoons powdered sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 place the bran flakes in a bowl, cover with the milk, and allow to stand for 10 to 15 minutes.
• 3 in a large bowl, combine the flour, baking soda, sugar, raisins, walnuts, and wheat germ. stir well.
• 4 mash the bananas thoroughly, break in the eggs, and stir to combine.
• 5 add the banana mixture and soaked bran flakes to the dry ingredients. mix well.
• 6 pour the mixture into a greased loaf pan, and bake for approximately 1 hour or until a toothpick inserted in the center comes out clean.
• 7 turn onto cooling rack and let stand for at least 15 minutes before slicing.
• 8 sprinkle with powdered sugar.

Cheese-crab Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup fresh crabmeat, drained and flaked
• 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup french dressing
• 1 teaspoon prepared horseradish

Recipe

• 1 combine all ingredients; cover tightly and refrigerate.
• 2 serve with assorted crackers.

Crete Bean And Spinach Stew

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 3 tablespoons extra virgin olive oil
• 1 red onion, finely chopped
• 1/2 red pepper, diced
• 1 zucchini, sliced into thin rounds
• 3 garlic cloves, finely chopped
• 1 1/4 cups vegetable stock
• 14 ounces tomatoes, canned, chopped
• 2 tablespoons tomato paste
• 1 dash red pepper flakes
• 1/4 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup bulgur
• 1 cup lima beans, canned, rinsed and drained
• 1 bunch spinach, stalks trimmed and leaves roughly chopped
• 2 tablespoons parsley, finely chopped fresh
• kalamata olive, to taste

Recipe

• 1 heat 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 6 minutes, stirring occasionally. add the red pepper, zucchini and garlic and cook for 5 minutes, stirring regularly.
• 2 add the stock, tomatoes, tomato paste, oregano, red pepper flakes, salt and pepper and bring to the boil. reduce the heat to medium-high and simmer uncovered for 20 minutes, stirring occasionally.
• 3 while the stew simmers, cook the bulgur. add the spinach and beans and simmer, uncovered, for another 10 minutes. stir through the parsley and remaining olive oil and serve over bulgur.
• 4 alternatively - add kalamata olives and serve on rice instead of bulgur.

1840s Liege Waffle

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 2/3 cup flour
• 3 teaspoons yeast
• 4 egg yolks
• 2 cups water, warm
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 teaspoon vanilla
• 1 cup flour
• 2/3 cup wheat flour
• 1/2 cup rye flour
• 1/4 teaspoon salt
• 4 egg whites, beaten stiff
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• 1/2 cup butter, melted
• flaked sugar

Recipe

• 1 mix sponge together and let proof
• 2 then add other flours salt and butter let rise until doubled about 1 hour in warm spot
• 3 add baking soda and vinegar
• 4 fold in egg whites
• 5 spray pam on waffle iron.
• 6 put on 2/3 cup batter which will be thick.
• 7 sprinkle on topping sugar on top
• 8 bake.

Chicken And Red Pepper Stir Fry

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1 sweet red pepper
• 1 orange
• 2 tablespoons chicken stock or 2 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• red pepper flakes or cayenne
• 1 dash hot pepper sauce
• 2 tablespoons olive oil
• 2 teaspoons minced gingerroot
• 1 garlic clove, minced

Recipe

• 1 cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
• 2 squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
• 3 in wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
• 4 chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
• 5 return chicken to wok and stir until heated through.

Cranky's Granola

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 1 1/2 lbs rolled oats (6 cups)
• 8 ounces slivered almonds (2 cups)
• 4 1/2 ounces pepitas (shelled pumpkin seeds - 1/2 cup)
• 4 ounces flax seeds (1/2 cup)
• 5 1/2 ounces sunflower seeds (shelled, 1 cup)
• 6 1/2 ounces coconut, flaked (1 1/2 cup)
• 8 ounces brown sugar (1/2 cup plus 4 tbs packed)
• 1/2 cup honey (or real maple syrup)
• 1/2 cup canola oil
• 1 1/2 teaspoons salt, kosher
• 1 cup dried fruit

Recipe

• 1 preheat oven to 250°f.
• 2 combine all ingredients except the fruit in a large bowl and combine thoroughly. sprinkle mixture onto two greased cookie sheets and bake for 1 hour, stirring every 15 minutes. cool in pan and add dried fruit. store in an airtight container.

Creole Tilapia

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 lbs tilapia fillets
• 1 1/2 cups tomatoes, chopped
• 1/2 cup green pepper, chopped
• 1/3 cup lemon juice
• 1 tablespoon olive oil
• 2 teaspoons salt
• 2 teaspoons onions, minced
• 1 teaspoon basil leaves
• 1/4 cup black pepper, coarsely ground
• 4 drops red pepper sauce
• green pepper ring

Recipe

• 1 heat oven to 500°f.
• 2 place fillets in single layer in baking dish, 12-1/2 x 9 x 2 inches.
• 3 stir together remaining ingredients except pepper rings.
• 4 spoon over fillets.
• 5 bake 5 to 8 minutes or until fish flakes easily with fork.
• 6 remove fillets to warm platter.
• 7 garnish with green pepper rings.

Condensed Cream Of Soup Mix ( Homemade Substitute )

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups nonfat dry milk powder
• 3/4 cup cornstarch
• 2 tablespoons dried onion flakes
• 1/2 teaspoon ground black pepper
• 1/4 cup chicken bouillon powder
• 1 teaspoon dried basil (optional)
• 1/4 teaspoon dried thyme, more to taste

Recipe

• 1 using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon.
• 2 if desired also add basil and thyme.
• 3 mix well.
• 4 when using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan.
• 5 cook and stir until thickened.

Bacon Mushroom Chicken

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 slices bacon, halved
• 2 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon seasoning salt
• 1/4 cup honey
• 2 tablespoons dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon light corn syrup
• 1/2 teaspoon dried onion flakes
• 1/4 cup sliced fresh mushrooms
• 1/3 cup shredded part-skim mozzarella cheese

Recipe

• 1 in a large skillet, cook bacon over medium heat until crisp.
• 2 remove to paper towels.
• 3 flatten chicken to 1/2 inch thickness; sprinkle both sides with seasoned salt.
• 4 brown in bacon drippings.
• 5 transfer to a 1 quart baking dish coated with nonstick cooking spray.
• 6 in a small bowl, combine the honey, mustard, mayo, corn syrup, and onion; spread 1/4 cup over chicken.
• 7 top with bacon and mushrooms.
• 8 sprinkle with cheese.
• 9 cover and bake at 350 degrees for 20-25 minutes or until chicken juices run clear.
• 10 serve with remaining honey mixture.

Banana Split With Curried Chocolate-coconut Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1/4 cup canned cream of coconut (such as coco lopez)
• 2 tablespoons dark rum
• 2 teaspoons curry powder
• 1 teaspoon finely grate lime peel
• 3/4 cup chilled whipping cream
• 1 tablespoon powdered sugar
• 4 bananas, peeled, halved lengthwise
• 1 quart vanilla ice cream
• 1 cup cubed peeled cored pineapple
• sweetened flaked coconut

Recipe

• 1 stir chocolate and butter in medium saucepan over low heat until smooth. whisk in next 4 ingredients. (can be made 1 day ahead. cover and chill.) stir sauce over low heat until just warm.
• 2 whisk cream and powdered sugar in medium bowl to peaks; cull until ready to use. arrange 2 banana halves in each of of 4 long shallow dishes. add 3 scoops ice cream to each dish. spoon warm sauce over ice cream. top with pineapple, whipped cream and toasted coconut.

Brazilian Coconut-cheese Drops

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 2 cups flaked coconut (make sure the coconut you use is moist, not dry)
• 2 cups pecans, finely chopped
• 1/3 cup parmesan cheese, grated
• granulated sugar

Recipe

• 1 preheat oven to 325*. mix all ingredients together, except the granulated sugar. shape into 3/4" balls and place 1" apart on a greased cookie sheet.
• 2 bake @ 325* for 7-9 minutes, until golden.
• 3 immediately roll in granulated sugar to coat. cool on racks.

Bread Machine West African Banana Fritters

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 teaspoons active dry yeast
• 1 3/4 cups bread flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup flaked coconut
• 1 cup banana, ripe and mashed
• 1 egg
• 1/4 cup milk
• 2 -4 cups vegetable oil, for frying
• 1/2 cup confectioners' sugar

Recipe

• 1 add all the ingredients for the dough to your bread machine in the order suggested by the manufacturer and process on the dough cycle.
• 2 remove the dough after the cycle ends and place on a lightly floured work surface.
• 3 with a floured rolling pin, roll out the dough into an 8-by-12-inch rectangle.
• 4 cut into 2-inch squares.
• 5 place on a nonstick or greased tray, cover, and let rise in draftfree area about 30 minutes.
• 6 heat 1-inch of oil in a large saucepan or skillet until it reaches 365 degrees f on deep-frying thermometer.
• 7 fry 3 or fritters at a time 10 to 15 seconds on one side until golden.
• 8 carefully flip fritters and fry until lightly browned, 5 to 7 seconds.
• 9 drain on crumpled brown paper bags or on several layers of newspaper covered with a sheet of paper towel.
• 10 sprinkle confectioners' sugar over fritters.
• 11 serve warm.