Amazingly Delicious Rum Pina Colada Cake

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

Ingredients

• Servings: 8
• 1 (18 ounce) box cake mix, i use duncan hines
• 1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
• 4 eggs
• 1/4 cup water
• 1/3 cup bacardi dark rum, 80 proof
• 1/4 cup canola oil
• 1 cup flaked coconut
• 1 (8 ounce) can crushed pineapple, in juice
• 1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
• 1/3 cup bacardi dark rum, 80 proof
• 1 (9 ounce) container frozen whipped topping, thawed

Recipe

• 1 cake:
• 2 blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
• 3 pour into two greased and floured 9 inch layer cake pans.
• 4 bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. do not underbake.
• 5 cool in pan for 15 minutes; remove and totally cool on racks.
• 6 filling/frosting:.
• 7 combine all ingredients except whipped topping in bowl; beat until well blended. fold in whipped topping. fill and frost the cake and sprinkle with coconut.
• 8 make sure to now chill the cake. refrigerate leftover cake.
• 9 note: with the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
• 10 also: i usually double the filling/frosting recipe so there is a lot on the cake :).

Chicken With Chunky Vegetable Sauce

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons flour
• 2 teaspoons thyme
• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, smashed then minced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 ounce) jar marinated artichoke hearts, drained and quartered
• 1/2 cup reduced-sodium chicken broth
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper flakes
• 1 dash salt
• 1 dash black pepper
• 1 dash salt
• 15 whole pitted kalamata olives
• hot cooked rice

Recipe

• 1 place flour and thyme in shallow dish and stir to combine. pat chicken dry (i use a paper towel) dip chicken in flour to coat. set aside.
• 2 at this point i typically start my rice.
• 3 in a large skillet heat oil over medium high heat. add onion and garlic. cook for 4 minutes. push onion mix to side of pan, add chicken. cook chicken 4 minutes each side or until chicken is brown, turning only once.
• 4 add tomatoes, artichokes, broth, oregano, pepper, crushed red pepper, salt
• 5 . stir just to combine.
• 6 bring mixture to a boil, then reduce heat to a simmer and cover. cook around 10 minutes or until chicken is tender and no longer pink.
• 7 add olives, reserving a few for plating.
• 8 (this step is optional, if you are hungry -eat and enjoy. or wait a few more moments, and your patience shall be rewarded.) remove chicken and cover. turn heat up to medium high, and reduce the mixture by about 1/3rd.
• 9 serve chicken over rice, and top with tomato mixture . garnish with remaining olives.

Corn Bread And Broccoli Rabe Strata (melissa Clark)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 1 1/2 tablespoons extra virgin olive oil, more for pan
• 1 garlic clove, minced (or more, to taste)
• 1/4 teaspoon crushed red pepper flakes
• 1 lb broccoli rabe, outer leaves and thick stems removed, florets and tender stems coarsely chopped (about 3 cups)
• 1 teaspoon kosher salt, more to taste
• 1/4 cup chopped roasted red pepper
• 1/4 cup chopped pitted kalamata olive (optional)
• 8 large eggs, lightly beaten
• 4 cups whole milk or 4 cups half-and-half
• 1/4 teaspoon ground black pepper
• 2 lbs cornbread, cut into 2-inch cubes (about 8 cups)
• 1 cup fresh ricotta cheese
• 6 ounces grated gruyere cheese (1 1/2 cups)

Recipe

• 1 oil a 9-by 13-inch baking dish. in a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. add broccoli rabe and increase heat to medium-high. cook, stirring occasionally, for 2 minutes. add.
• 2 1/2 teaspoon salt and 1/4 cup water. reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (if mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) transfer to a bowl and stir in roasted pepper and olives.
• 3 make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
• 4 spread corn-bread cubes in prepared dish. scatter vegetable mixture over corn bread. dot with dollops of ricotta. pour custard evenly over corn bread. sprinkle with gruyère. cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
• 5 when ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. bake until firm and golden on top, about 45 to 55 minutes. cool at least 20 minutes before serving. serve hot or warm.

Crisco Tuna Chip Casserole

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

Ingredients

• Servings: 4
• 2 tablespoons shortening
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups milk
• 2 teaspoons worcestershire sauce
• 1 cup crumbled potato chips
• 2 (7 ounce) cans tuna fish, drained and flaked (about 2 cups of tuna)

Recipe

• 1 preheat oven to 350f, have ready a lightly greased casserole dish.
• 2 in a saucepan over medium heat, melt shortening; blend in flour, salt, and pepper.
• 3 add milk and worcestershire sauce and cook until thick and smooth, whisking constantly; remove from heat.
• 4 place 1/4 of the chips in the bottom of the casserole dish; top with 1/3 of the tuna.
• 5 repeat layers, ending with a topping of potato chips.
• 6 pour the sauce over all and cook in preheated oven for 30 minutes.

Cheese Tortellini Soup With Cannellini & Spinach

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

Ingredients

• Servings: 5
• 2 tablespoons olive oil
• 1/2 onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon dry crushed red pepper
• 6 cups chicken broth
• 8 ounces cheese tortellini
• 9 ounces fresh spinach leaves (about 5 cups)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup parmesan cheese

Recipe

• 1 heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
• 2 add the chicken broth, raise the heat to high and bring to a boil. stir in the tortellini, and cook for 4 minutes.
• 3 reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
• 4 ladle soup into bowls. serve with parmesan cheese on the side.

Curried Cauliflower And Chickpea Stew

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

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 1/2 cups onions, chopped (2 medium onions)
• 6 cups cauliflower florets (from 1 medium head)
• 5 teaspoons curry powder (use hot or use regular curry powder and add about 1/2-1 teaspoons of red pepper flakes)
• 2 (15 1/2 ounce) cans garbanzo beans, drained
• 2 (10 ounce) cans rotel (i use the mexican variety)
• 1 (14 ounce) can unsweetened coconut milk (low-fat would work fine)
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/4-1/2 teaspoon ground ginger

Recipe

• 1 heat oil in large saute pan over medium heat. add onions and sauté until golden brown.
• 2 add cauliflower, curry powder, and garbanzo beans; stir.
• 3 add rotel, coconut milk, garam masala, cumin, and ginger. heat to medium-high, and bring to a boil.
• 4 reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
• 5 season to taste with salt, if desired. serve with crusty bread or over rice.

Butterflied Leg Of Lamb With Moroccan Herb Mechoul

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 leg of lamb, boned and butterflied about 2kgs
• 600 ml water
• 150 ml olive oil
• 1 tablespoon fresh oregano, roughly chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon paprika
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 3 bay leaves, finely chopped

Recipe

• 1 place lamb in a non-aluminum container.
• 2 combine all the dry ingredients for the marinade and rub over the meat.
• 3 add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.
• 4 bring the lamb to room temperature if refrigerated.
• 5 remove the lamb from the marinade and sprinkle with salt.
• 6 grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking).