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Sunday, July 31, 2016

exotic brinjal (spicy eggplant)

ingredients

  • servings: 3
  • 2 tablespoons vegetable oil
  • 1 (1 1/4 pound) eggplant, cut into 1-inch cubes
  • 6 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds, crushed
  • 1/2 teaspoon kalonji (onion seed)
  • 1/2 teaspoon sesame seeds
  • 1 (1/2 inch) piece fresh ginger root, chopped
  • 5 cloves garlic, chopped
  • 2 onions, peeled and finely chopped
  • 1 green chile pepper, seeded and chopped
  • 1/4 cup tomato puree
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon salt
  • 1/2 cup coconut milk
  • 1 tablespoon cilantro leaves

recipe

    preparation time: 30 mins cook time: 25 mins ready time: 55 mins

  • heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
  • heat the 6 tablespoons oil in the same skillet over medium heat. stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. reduce the heat; stir in the ginger and garlic, and cook for a few seconds. stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
  • stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. cook and stir over medium heat for 2 minutes, or until the oil separates. stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. pour in the coconut milk; stir until blended and heated through. sprinkle with cilantro leaves.

Better Brownies

ingredients

  • servings: 1
  • 3/4 cup cocoa powder
  • 2/3 cup vegetable oil
  • 1/4 cup water
  • 1/4 cup stevia powder
  • 1 cup sugar
  • 3/4 cup soy milk
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder

recipe

    preparation time: 10 mins cook time: 35 mins ready time: 45 mins

  • preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
  • mix the cocoa powder, vegetable oil, and water together in a bowl. stir the stevia and sugar into the mixture. pour the soy milk and vanilla into the mixture and stir. add the flour and baking powder; continue stirring until the batter is smooth.
  • bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.

Strawberry-banana Smoothie

ingredients

  • servings: 2
  • 3/4 cup chopped strawberries
  • 2 bananas, sliced
  • 1 tablespoon honey, or to taste
  • 1 tablespoon wheat germ (optional)
  • 1 1/2 cups milk
  • 3/4 cup ice

recipe

    preparation time: 5 mins ready time: 5 mins

  • blend the strawberries and bananas together in a blender until pureed. add the honey and wheat germ to the puree; blend until combined. pour the milk into the mixture and blend to integrate. finally, add the ice and blend until no large chunks of ice remain. pour into tall glasses to serve.

gingerbread waffles

ingredients

  • servings: 4
  • 1 tablespoon butter, softened
  • 2 tablespoons molasses
  • 1/4 cup liquid egg substitute
  • 1/2 cup kamut® flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup boiling water, or as needed

recipe

    preparation time: 20 mins cook time: 10 mins ready time: 30 mins

  • in a medium bowl, mix the butter, molasses and egg substitute with an electric mixer until smooth. in a separate bowl, stir together the kamut flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. stir the dry ingredients into the molasses mixture alternating with the water, beginning and ending with the flour, stir just until blended.
  • preheat the waffle iron, and coat with cooking spray. spoon the desired amount of batter the hot iron, and cook until steam stops coming out, and waffles don't stick to the iron. continue with remaining batter.

spicy ginger chicken wings

ingredients

  • servings: 8
  • 3 pounds chicken wings
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 cup margarine
  • 1/2 cup apple vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup brown sugar
  • 1 teaspoon monosodium glutamate (msg) (optional)
  • 1/2 teaspoon salt
  • 3 serrano chile peppers, minced (optional)
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons sesame seeds, toasted

recipe

    preparation time: 20 mins cook time: 45 mins ready time: 1 hr 5 mins

  • preheat an oven to 350 degrees f (175 degrees c).
  • blot chicken wings dry with a paper towel.
  • beat the eggs in a bowl, and place the flour in another bowl. dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
  • melt the margarine in a large skillet over medium high heat.
  • pan fry the chicken wings until well browned on all sides, about 10 minutes.
  • meanwhile, gently boil the vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
  • toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. reserve remaining sauce.
  • bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
  • sprinkle sesame seeds on the chicken wings before serving.

Balsamic Brown Sugar Carrots

ingredients

  • servings: 2
  • 1 tablespoon olive oil
  • 2 carrots, cut into rounds, or more to taste
  • 1 dash grill seasoning (such as weber® veggie grill™ seasoning)
  • 2 tablespoons balsamic vinaigrette dressing (such as newman's own®)
  • 1/2 teaspoon brown sugar

recipe

    preparation time: 10 mins cook time: 15 mins ready time: 25 mins

  • heat olive oil in a skillet over medium-low heat. add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. add brown sugar to carrots and cook until dissolved, about 2 minutes.

flayed man cheese ball

ingredients

  • servings: 24
  • 1 plastic face mask (from crafts store)
  • 2 (3 ounce) packages prosciutto
  • 2 pimento-stuffed green olives
  • 24 ounces cream cheese, softened
  • 6 ounces shredded cheddar cheese
  • 6 ounces shredded havarti cheese
  • 1/2 cup pitted green olives, chopped
  • 1/4 cup roasted red peppers, drained and chopped

recipe

    ready time: 1 hr 30 mins

  • lightly coat plastic face mask with cooking spray (see cook's notes). line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes.
  • reserve two or three slices of prosciutto and set aside. tear the remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead.
  • take the two whole green olives and position them in the eye holes, pimento side-down. set the mask aside.
  • combine the softened cream cheese, cheddar, and havarti cheeses in a mixing bowl. add the chopped green olives and roasted red peppers. use an electric mixer or clean hands to mix until thoroughly combined.
  • take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. press the cheese down as you work to fill in all of the crevices. when the mask is full, gently press in the cheese mixture all around the mask. refrigerate for at least 30 minutes.
  • invert the mask a serving platter and gently remove the mask and the plastic wrap. you should be left with a gorgeous (and freaky) face. if there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

French Onion Chicken

ingredients

  • servings: 8
  • cooking spray (optional)
  • 4 frozen whole chicken breasts
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 8 ounces sour cream
  • 1 (1 ounce) package dry onion soup mix

recipe

    preparation time: 10 mins cook time: 1 hr

    ready time: 1 hr 10 mins

  • preheat oven to 375 degrees f (190 degrees c). lightly spray the bottom of a 3-quart casserole dish with cooking spray.
  • place chicken breasts in the prepared dish and top with mushrooms. mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. cover dish with aluminum foil.
  • bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

On The Rocks

ingredients

  • servings: 2
  • kosher salt for rimming glasses (optional)
  • ice cubes
  • 1/2 cup silver tequila
  • 1/4 cup sweetened lime juice (such as rose's®)
  • 1/4 cup triple sec
  • 1/4 cup lemon-lime soda, or to taste

recipe

    preparation time: 5 mins ready time: 5 mins

  • rim 2 glasses with salt if desired, and fill with ice. pour the tequila, sweetened lime juice, triple sec, and lemon-lime soda into a shaker filled with ice, hold your hand firmly over over the top of the shaker so the top doesn't pop off from the carbonated soda, and shake vigorously. pour into prepared glasses, and serve.

Low-carb Bacon Spinach Egg Cups

ingredients

  • servings: 12
  • cooking spray
  • 4 slices thick-cut bacon, diced
  • 1/2 (12 ounce) package frozen chopped spinach, thawed and drained
  • 4 mushrooms, chopped
  • 1/4 green bell pepper, chopped
  • 2 slices onion, chopped
  • 1 pinch salt and ground black pepper to taste
  • 6 eggs
  • 1 tablespoon heavy whipping cream
  • 1 1/4 cups shredded colby-jack cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch onion powder
  • 1 pinch garlic powder

recipe

    preparation time: 15 mins cook time: 40 mins ready time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). spray 12 muffin cups with cooking spray.
  • cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. transfer bacon to a bowl, reserving bacon grease in the skillet.
  • combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
  • whisk eggs and cream together in a bowl; stir in 1 cup colby-jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. add cooled vegetables and bacon to egg mixture and mix gently.
  • scoop 1/4 cup egg mixture into each muffin cup; top each with remaining colby-jack cheese.
  • bake in the preheated oven until egg cups are set, about 20 minutes.

Grilled Pineapple With Mascarpone Cream

ingredients

  • servings: 4
  • 1 tablespoon chopped hazelnuts
  • 1 lemon, juiced and zested
  • 2 (8 ounce) containers mascarpone cheese
  • 3 tablespoons honey
  • 8 slices of peeled fresh pineapple, 1/2-inch thick

recipe

    preparation time: 20 mins cook time: 12 mins ready time: 32 mins

  • preheat an outdoor grill for medium heat, and lightly oil the grate.
  • place the hazelnuts into a small saucepan over medium heat, and shake the pan until the nuts turn golden and fragrant, about 3 minutes. remove from heat, and set aside. mix the lemon juice, lemon zest, mascarpone cheese, and honey in a bowl until well combined.
  • grill the pineapple slices on the preheated grill until the slices show brown grill marks and the fruit is hot and juicy, about 3 minutes per side. serve 2 slices per plate with a generous dollop of sweetened mascarpone cheese and a sprinkling of toasted hazelnuts on each serving.

Strawberry-banana Smoothie

ingredients

  • servings: 2
  • 3/4 cup chopped strawberries
  • 2 bananas, sliced
  • 1 tablespoon honey, or to taste
  • 1 tablespoon wheat germ (optional)
  • 1 1/2 cups milk
  • 3/4 cup ice

recipe

    preparation time: 5 mins ready time: 5 mins

  • blend the strawberries and bananas together in a blender until pureed. add the honey and wheat germ to the puree; blend until combined. pour the milk into the mixture and blend to integrate. finally, add the ice and blend until no large chunks of ice remain. pour into tall glasses to serve.

chocolate chocolate chip sour cream pound cake

ingredients

  • servings: 1
  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter
  • 2 1/2 cups white sugar, divided
  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup semisweet chocolate chips

recipe

    preparation time: 40 mins cook time: 1 hr 15 mins

    ready time: 4 hrs 5 mins

  • before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  • preheat an oven to 325 degrees f (165 degrees c). grease and lightly flour a 10-inch tube pan. sift together the flour, baking soda, salt, and cocoa powder. combine the sour cream and vanilla extract in a separate bowl.
  • beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. gradually add 2 cups of sugar and beat on high speed until light and fluffy. the mixture should be noticeably paler in color. add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  • pour in one third of the flour mixture and mix on low speed until combined. blend in half of the sour cream mixture. continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. fold in the chocolate chips.
  • beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  • fold the remaining egg white mixture into the batter until combined. pour the batter into the prepared pan and spread it evenly. bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  • let the cake cool in the pan for ten minutes before inverting the cake a wire rack to cool completely.

deconstructed chicken kiev

ingredients

  • servings: 4
  • 1 1/2 pounds baby yukon gold potatoes
  • 3 tablespoons olive oil
  • salt and pepper
  • 4 slices white bread
  • 3 cloves garlic
  • 1/4 cup fresh flat-leaf parsley
  • 1/2 cup butter, melted
  • 4 skinless, boneless chicken breast halves, butterflied
  • 1/2 pint cherry tomatoes
  • 1/4 cup black olives
  • 1 lemon, zested
  • 1 tablespoon olive oil
  • 1/2 cup feta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 (7 ounce) bag arugula

recipe

  • preheat oven to 400 degrees f. toss potatoes with olive oil, salt, and pepper. roast for 20 to 25 minutes before adding chicken (follow next steps to prepare chicken before roasting).
  • add the bread to a food processor. pulse until it turns into crumbs. take the breadcrumbs out, and set aside. pulse the garlic and parsley until finely chopped. add the breadcrumbs back, and pour in melted butter. pulse again until it coats all of the breadcrumbs.
  • press the bread mixture the chicken breasts. put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes.
  • meanwhile, halve the tomatoes, toss with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper and parsley. stir in feta. set aside.
  • layer arugula on the bottom of the plate. add the chicken breasts, top with tomato and feta salsa. serve with roasted potatoes.

Fruity Krispy Treats

ingredients

  • servings: 8
  • 1/4 cup butter
  • 1 (10.5 ounce) package fruit flavored mini marshmallows
  • 6 cups fruit-flavored breakfast cereal (such as post fruity pebbles®)

recipe

    preparation time: 10 mins ready time: 1 hr 10 mins

  • spray an 8x10-inch pan with cooking spray.
  • in a large saucepan over low heat, melt the butter. gently stir the marshmallows into the butter, and allow to fully melt. stir until the butter and marshmallows are blended, remove pan from heat, and stir in the breakfast cereal until the cereal is completely coated with the melted marshmallows. spread the mixture out into the prepared pan, refrigerate for 1 hour to set, and cut into bars.

salted and blackened tilapia

ingredients

  • servings: 2
  • 2 (4 ounce) tilapia fillets
  • 1 teaspoon diamond crystal® kosher salt
  • 2 teaspoons seasoning

recipe

    preparation time: 3 mins cook time: 6 mins ready time: 9 mins

  • lightly salt one side of each tilapia filets with diamond crystal® kosher salt. rub seasoning on both sides of the filets.
  • heat oil over medium-high heat in a skillet.
  • when the oil is hot, carefully place filets in the skillet. fry each side until richly browned and fish flakes easily, 3 to 4 minutes.
  • place tilapia on a warmed plate; cover with foil for a few minutes to let rest.

chocolate chocolate chip sour cream pound cake

ingredients

  • servings: 1
  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter
  • 2 1/2 cups white sugar, divided
  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup semisweet chocolate chips

recipe

    preparation time: 40 mins cook time: 1 hr 15 mins

    ready time: 4 hrs 5 mins

  • before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  • preheat an oven to 325 degrees f (165 degrees c). grease and lightly flour a 10-inch tube pan. sift together the flour, baking soda, salt, and cocoa powder. combine the sour cream and vanilla extract in a separate bowl.
  • beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. gradually add 2 cups of sugar and beat on high speed until light and fluffy. the mixture should be noticeably paler in color. add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  • pour in one third of the flour mixture and mix on low speed until combined. blend in half of the sour cream mixture. continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. fold in the chocolate chips.
  • beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  • fold the remaining egg white mixture into the batter until combined. pour the batter into the prepared pan and spread it evenly. bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  • let the cake cool in the pan for ten minutes before inverting the cake a wire rack to cool completely.

molasses spice muffins

ingredients

  • servings: 12
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 cup molasses
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 2 tablespoons powdered buttermilk
  • 1/2 cup water
  • 1/2 cup raisins

recipe

    preparation time: 15 mins cook time: 25 mins ready time: 40 mins

  • preheat the oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners, or generously grease with cooking spray.
  • in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, mixing well after each one. stir in the molasses. combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. mix just until blended. fold in raisins. spoon the batter into the prepared muffin cups.
  • bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. cool for about 10 minutes in the pan before removing to cooling racks.

buffalo chicken dipping balls

ingredients

  • servings: 48
  • 2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
  • 4 green onions, chopped
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepperjack cheese
  • 1 cup hot pepper sauce (such as frank's redhot®)
  • 1 (1 ounce) package ranch dressing mix
  • oil for frying
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup plain bread crumbs

recipe

    preparation time: 15 mins cook time: 1 min ready time: 2 hrs 16 mins

  • mix the chicken, green onions, cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
  • heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
  • gently press the balls into the flour to coat and shake off any excess. dip into the beaten egg and then press into bread crumbs. place the breaded chicken balls a plate while breading the rest; do not stack.
  • fry the breaded balls in the hot oil until slightly browned, about 1 minute.

Strawberry Nut Muffins

ingredients

  • servings: 12
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup chopped fresh strawberries
  • 1 cup chopped walnuts

recipe

    preparation time: 20 mins cook time: 15 mins ready time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour 2 muffin pans, or use paper liners.
  • in a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg. make a well in the center, and pour in eggs and oil. mix well, then fold in strawberries and walnuts. fill muffin cups 2/3 to 3/4 full.
  • bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean.

Juicy Watermelon Sorbet

ingredients

  • servings: 8
  • 3 cups water
  • 3 cups white sugar
  • 1/4 cup lime juice
  • 4 cups cubed seeded watermelon

recipe

    preparation time: 10 mins cook time: 10 mins ready time: 2 hrs 20 mins

  • heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. allow to cool. place watermelon in a blender or food processor. blend until smooth. whisk watermelon, lime juice and syrup together in a large bowl. cover and chill in the refrigerator.
  • pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. for best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

Fruity Krispy Treats

ingredients

  • servings: 8
  • 1/4 cup butter
  • 1 (10.5 ounce) package fruit flavored mini marshmallows
  • 6 cups fruit-flavored breakfast cereal (such as post fruity pebbles®)

recipe

    preparation time: 10 mins ready time: 1 hr 10 mins

  • spray an 8x10-inch pan with cooking spray.
  • in a large saucepan over low heat, melt the butter. gently stir the marshmallows into the butter, and allow to fully melt. stir until the butter and marshmallows are blended, remove pan from heat, and stir in the breakfast cereal until the cereal is completely coated with the melted marshmallows. spread the mixture out into the prepared pan, refrigerate for 1 hour to set, and cut into bars.

grandma's clover leaf rolls

ingredients

  • servings: 12
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (110 degrees f (43 degrees c))
  • 1 cup milk
  • 1/4 cup white sugar
  • 1/4 cup vegetable shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/3 cups all-purpose flour

recipe

    preparation time: 25 mins cook time: 15 mins ready time: 3 hrs 40 mins

  • heat the milk in a saucepan over medium heat until begin to form, but the milk is not simmering. stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees f (43 degrees c). sprinkle the yeast over the warm water and set aside for 5 minutes.
  • beat the egg in a mixing bowl, then stir in the yeast and milk. stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
  • grease a 12 sectioned muffin tin. deflate the dough, and place a well-floured work surface. divide the dough into 36 pieces, and form into balls. place 3 balls into each muffin cup. cover, and let rise in a warm place until doubled in bulk, about 1 hour.
  • preheat an oven to 400 degrees f (200 degrees c).
  • bake in the preheated oven until golden, 12 to 15 minutes. serve warm.

Southern Spain-style Gazpacho

ingredients

  • servings: 4
  • 3/4 green bell pepper, seeded
  • 1/2 cucumber, peeled and sliced
  • 2 cloves garlic, chopped
  • 1/2 cup olive oil
  • 2 day-old crusty bread rolls, cut into thick slices
  • 6 tomatoes, peeled and quartered
  • 1/2 tablespoon kosher salt
  • 1 pinch cayenne pepper
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon olive oil

recipe

    preparation time: 20 mins ready time: 1 hr 20 mins

  • blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. add the bread slices to the blender one at a time and blend each into the mixture until smooth. blend the tomatoes into the mixture one at a time until smooth. transfer the mixture to a bowl; season with salt and cayenne pepper. cover with plastic wrap and refrigerate at least 1 hour. drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.

chicken cordon bleu

ingredients

  • servings: 4
  • 4 boneless, skinless chicken breast halves
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon thyme
  • 2 slices sargento® deli style sliced reduced fat swiss cheese, cut into halves
  • 4 slices ham
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon sargento® artisan blends® shredded parmesan cheese
  • 4 teaspoons melted light margarine

recipe

    preparation time: 20 mins cook time: 20 mins ready time: 40 mins

  • place each chicken breast between two pieces of wax paper. pound to 1/4-inch thickness. spread mustard down center of each chicken breast; sprinkle with thyme. top each chicken breast with a half slice of swiss cheese and a slice of ham. roll up chicken breast, tucking in ham and cheese to seal. secure with skewers or toothpicks.
  • combine bread crumbs and parmesan cheese in small bowl. brush chicken with melted margarine and roll in crumb mixture. place in 8x8-inch baking pan. bake in preheated 400 degrees f oven 10 minutes. reduce heat to 350 degrees f and bake 20 minutes more or until chicken is cooked through. remove toothpicks before serving.

Southern Spain-style Gazpacho

ingredients

  • servings: 4
  • 3/4 green bell pepper, seeded
  • 1/2 cucumber, peeled and sliced
  • 2 cloves garlic, chopped
  • 1/2 cup olive oil
  • 2 day-old crusty bread rolls, cut into thick slices
  • 6 tomatoes, peeled and quartered
  • 1/2 tablespoon kosher salt
  • 1 pinch cayenne pepper
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon olive oil

recipe

    preparation time: 20 mins ready time: 1 hr 20 mins

  • blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. add the bread slices to the blender one at a time and blend each into the mixture until smooth. blend the tomatoes into the mixture one at a time until smooth. transfer the mixture to a bowl; season with salt and cayenne pepper. cover with plastic wrap and refrigerate at least 1 hour. drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.

Fresh Apple Omelet

ingredients

  • servings: 4
  • 2 egg whites
  • 3 tablespoons white sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 3 tablespoons milk
  • 2 egg yolks, beaten
  • 1 tablespoon lemon juice
  • 1 teaspoon butter
  • 1 large apple - peeled, cored and thinly sliced
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon white sugar

recipe

    preparation time: 20 mins cook time: 15 mins ready time: 35 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • in a medium bowl, whip egg whites with an electric mixer until foamy. sprinkle in 3 tablespoons of sugar while continuing to whip until stiff peaks form. in a separate bowl, stir together the flour, baking powder, and salt. mix in the milk, egg yolks, and lemon juice until well blended, then fold in the egg whites using a rubber spatula or wooden spoon.
  • melt the butter in a large cast-iron (or other oven proof) skillet over medium heat. spread the batter evenly in the pan. layer the thinly sliced apple over the batter, and sprinkle with cinnamon and remaining sugar.
  • place the skillet in the oven, and bake for 10 minutes, or until the apples are golden brown and glazed looking. cut into wedges to serve.

asparagus roll ups

ingredients

  • servings: 12
  • 6 slices bacon
  • 24 spears fresh asparagus, trimmed
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons finely chopped chives
  • 12 slices white bread, crusts removed
  • 2 tablespoons butter, melted
  • 3 tablespoons grated parmesan cheese, divided

recipe

    preparation time: 25 mins cook time: 20 mins ready time: 45 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • grease a baking sheet.
  • place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
  • when bacon is cool, crumble and set aside in a bowl.
  • place asparagus spears into a large skillet and pour in about 1 inch of water. place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. remove asparagus and set aside.
  • place cream cheese and chives into the bowl with bacon and stir to evenly combine.
  • roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
  • spread cream cheese mixture evenly over each slice of bread.
  • center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. place seam side down the prepared baking sheet. repeat with remaining ingredients.
  • brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon parmesan cheese.
  • bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

Oven-baked Stuffed Lamb Chops

ingredients

  • servings: 6
  • 6 (1-inch thick) boneless lamb chops
  • 1 tablespoon adobo seasoning
  • 1 (.18 ounce) packet sazon seasoning
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons italian dressing, divided
  • 1 1/2 cups water
  • 1/4 cup margarine
  • 6 (6 ounce) packages dry stuffing mix (such as stove top®)
  • toothpicks
  • 1 tablespoon water, or as desired

recipe

    preparation time: 15 mins cook time: 25 mins ready time: 45 mins

  • preheat oven to 300 degrees f (150 degrees c).
  • place lamb chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons italian dressing and flip to coat.
  • bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
  • remove lamb chops from bowl, reserving liquid and seasonings. lay each lamb chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the lamb, leaving 3 sides intact. stuff each lamb chop with stuffing and close pocket using a toothpick.
  • arrange lamb chops on a baking sheet. mix remaining 1 tablespoon italian dressing and 1 tablespoon water with reserved juices from lamb chops; pour over lamb chops.
  • bake in the preheated oven until lamb chops are cooked through, 25 to 35 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Mom's Pineapple-zucchini Bread

ingredients

  • servings: 2
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3 eggs
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups coarsely shredded zucchini
  • 1 cup shredded carrots
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup finely chopped walnuts
  • 1 cup raisins

recipe

    preparation time: 40 mins cook time: 50 mins ready time: 3 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour two 9x5 inch loaf pans. whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
  • beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. divide the batter between the prepared loaf pans.
  • bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

Macomb's Irish Soda Bread

ingredients

  • servings: 1
  • 3 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 tablespoons caraway seeds
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 (16 ounce) container sour cream
  • 3/4 cup raisins

recipe

    preparation time: 25 mins cook time: 40 mins ready time: 1 hr 15 mins

  • preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch springform pan.
  • in a large bowl, mix together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until the mixture is well combined. in another bowl, whisk the eggs with the sour cream. gently stir the sour cream mixture into the flour mixture until the dough just comes together; mix in raisins. spoon the dough into the prepared springform pan.
  • bake until the bread has risen and the top is golden brown, 40 to 45 minutes. a toothpick inserted into the center of the bread should come out clean. cool the bread in the pan for 10 minutes before attempting to loosen the sides of the pan for removal. cut into wedges and serve warm.

hot jalapeno mustard

ingredients

  • servings: 0
  • 1/4 cup whole yellow mustard seeds
  • 1/4 cup apple vinegar
  • 1/2 cup dijon mustard
  • 2 tablespoons dry mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • salt and ground black pepper to taste

recipe

    preparation time: 10 mins ready time: 10 mins

  • whisk the mustard seeds, vinegar, dijon mustard, dry mustard, honey, garlic, jalapeno pepper, salt, and black pepper together in a bowl. cover with plastic wrap; can be refrigerated up to 1 week.

Halibut With Vegetables

ingredients

  • servings: 6
  • 2 pounds halibut fillets
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1/2 cup chopped fresh parsley
  • 1 yellow onion, thinly sliced
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 (16 ounce) can diced tomatoes
  • 2 tablespoons capers
  • 4 cloves garlic, minced

recipe

    preparation time: 15 mins cook time: 20 mins ready time: 45 mins

  • preheat oven to 425 degrees f (220 degrees c).
  • wash halibut and pat dry. cut into serving size pieces, and place in a 9x13 inch baking pan. sprinkle with salt and pepper. stir together the olive oil, parsley, onion, celery, bell pepper, tomatoes, capers, and garlic; pour over the halibut.
  • bake until halibut is slightly opaque in the center, about 20 minutes. remove from oven; let stand for 10 minutes before serving.

Penny's Best Chicken In

ingredients

  • servings: 6
  • 12 saltine crackers, crumbled
  • 4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1/2 cup butter
  • 12 fresh mushrooms, sliced
  • 1 onion, chopped
  • 1/2 cup chicken broth
  • 1/2 cup white
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried tarragon (optional)

recipe

    preparation time: 15 mins cook time: 55 mins ready time: 1 hr 20 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • pour crumbled saltine crackers into a large bowl. press chicken pieces into crackers to coat completely; let rest for 10 minutes.
  • melt butter in a large skillet over medium-high heat. saute chicken pieces in hot butter until browned on all sides, 5 to 7 minutes. transfer chicken to a casserole dish.
  • saute mushrooms and onion in the same skillet until onion is translucent, 5 to 10 minutes. pour chicken broth, white , salt, pepper, and tarragon into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. pour mushroom mixture over chicken into the casserole dish.
  • bake in the preheated oven until chicken is cooked through and sauce is bubbling, about 45 minutes.

holiday cherry pie

ingredients

  • servings: 1
  • 3/4 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon packed brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 (21 ounce) can cherry pie filling
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup sliced almonds

recipe

    preparation time: 10 mins cook time: 55 mins ready time: 1 hr 20 mins

  • preheat an oven to 425 degrees f (220 degrees c). whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
  • bake the pie crust in the preheated oven for 10 minutes. remove from oven; reduce oven temperature to 350 degrees f (175 degrees c).
  • stir together the cherry pie filling and cinnamon. pour into the prepared pie crust. sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
  • bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. serve warm.

harvey's moroccan roast chicken

ingredients

  • servings: 4
  • dry spice mix:
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 3/8 teaspoon fennel seed, ground
  • 3/4 teaspoon sesame seeds, ground
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • spice paste:
  • 2 tablespoons hungarian paprika
  • 1/4 cup fresh lemon juice
  • 1 tablespoon salt
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • 1 pound small red potatoes, quartered
  • 2 cups baby carrots
  • 2 small lemons
  • 1 (4 pound) roasting chicken, rinsed and patted dry

recipe

    preparation time: 20 mins cook time: 2 hrs

    ready time: 2 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • for the spice mix: mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. set aside.
  • for the spice paste: place the paprika, lemon juice, the spice mix (from step 2), salt, chopped mint, black pepper and garlic cloves in a blender. add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. slowly add the additional olive oil if mixture seems too thick to spread. blend just until mixture is a smooth paste.
  • spread potatoes and carrots in a roasting pan. rub about 1/4 of the spice paste inside the cavity of the chicken. rub the remainder of the paste on the outside of the chicken including the underside. place the chicken directly on the carrots and potatoes. pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
  • tent the chicken with aluminum foil. roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees f (80 degrees c) and the juices run clear. remove from the oven and let rest for about 10 minutes before serving.

Lemon Impossible Pie

ingredients

  • servings: 1
  • 1/3 cup lemon juice
  • 1 cup white sugar
  • 4 eggs, lightly beaten
  • 1 cup flaked coconut
  • 1/2 cup all-purpose flour
  • 1 2/3 cups milk

recipe

    preparation time: 10 mins cook time: 35 mins ready time: 45 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • lightly grease a 10 inch pie plate. in a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk. stir until well blended and pour mixture into pie dish.
  • bake at 400 degrees f (200 degrees c) for about 35 minutes, or until set.

spiced persimmon butter

ingredients

  • servings: 4
  • 20 ripe fuyu persimmons, peeled and coarsely chopped
  • 1 lemon, juiced
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup agave syrup
  • 4 half-pint canning jars with lids and rings

recipe

    preparation time: 40 mins cook time: 10 hrs

    ready time: 10 hrs 40 mins

  • place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. drizzle the lemon juice over the persimmons, cover the cooker, and cook on high for about 2 hours. mash the persimmons in the cooker with a potato masher. stir in the cinnamon, cloves, and agave syrup, set the cooker to low, and cook uncovered 8 hours or overnight. stir several times if possible, to prevent burning during the long cooking period.
  • in the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. puree in batches until smooth. if you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
  • sterilize the jars and lids in boiling water for at least 5 minutes. pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings. allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

molasses-glazed lamb tenderloin

ingredients

  • servings: 1
  • 2 cups molasses
  • 1 cup apple vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 (1 1/2 pound) lamb tenderloin

recipe

    preparation time: 10 mins cook time: 20 mins ready time: 1 hr

  • whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. remove 1 cup of this mixture to use for basting later. pour the remaining marinade into a resealable plastic bag, and add the lamb tenderloin. coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 30 minutes to overnight.
  • preheat an outdoor grill for medium heat, and lightly oil grate.
  • remove the lamb tenderloin from marinade, and shake off excess. discard remaining marinade. cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Grilled Lamb Tenderloin With Fried Apples

ingredients

  • servings: 4
  • 1 (2 pound) lamb tenderloin, or more as needed
  • 1 pinch garlic salt
  • 1 pinch ground black pepper
  • 3 tablespoons butter
  • 3 granny smith apples, sliced, or more to taste
  • 1/3 cup white sugar

recipe

    preparation time: 15 mins cook time: 25 mins ready time: 40 mins

  • preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • generously season lamb tenderloin with garlic salt and pepper.
  • cook lamb on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). remove lamb from grill and cover with aluminum foil; let rest for 5 minutes. slice lamb and place on a serving platter.
  • melt butter in a skillet over medium heat; add apples. cover skillet and cook for 5 minutes. stir apples and sprinkle with sugar; reduce heat to low. cover skillet and cook apples for 5 more minutes. remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. spoon apples over sliced lamb.

Chocolate Cheesecake Milkshake

ingredients

  • servings: 4
  • 1/2 (8 ounce) package cream cheese
  • 2 cups milk
  • 6 scoops chocolate ice cream

recipe

    preparation time: 10 mins ready time: 10 mins

  • place the cream cheese and 1 cup milk in a blender, and blend until smooth. place the remaining milk and ice cream in the blender, and continue to blend until smooth. serve cold.

Mint Ice Cubes

ingredients

  • servings: 12
  • 36 fresh mint leaves
  • 2 cups boiling water, or as needed

recipe

    preparation time: 5 mins cook time: 5 mins ready time: 6 hrs 10 mins

  • place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. freeze the ice cube tray until solid.

broken noodles

ingredients

  • servings: 4
  • 2 tablespoons olive oil
  • 1 (4 ounce) package sliced fresh mushrooms
  • 1/2 cup marinara sauce
  • 1/2 tomato, chopped
  • 1/4 cup sliced black olives
  • 4 slices green bell pepper, cut into 1-inch dice
  • 4 slices red bell pepper, cut into 1-inch dice
  • 1 artichoke heart, quartered
  • 1 tablespoon chopped fresh garlic
  • 1/2 teaspoon dried basil
  • salt and ground black pepper to taste
  • 10 ounces cavatappi (corkscrew) pasta
  • 2 ounces shredded mozzarella cheese
  • 1 tablespoon grated parmesan cheese, or to taste

recipe

    preparation time: 15 mins cook time: 15 mins ready time: 30 mins

  • heat olive oil in a skillet over medium heat; cook and stir mushrooms in the hot oil until slightly softened, 5 to 10 minutes. add marinara sauce, tomato, olives, green bell pepper, red bell pepper, artichoke heart, garlic, basil, salt, and pepper to mushrooms; bring to a boil. simmer until tomato sauce is heated through, 5 to 10 minutes.
  • bring a large pot of lightly salted water to a boil. cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain and transfer to a serving bowl.
  • sprinkle mozzarella cheese over cavatappi. pour tomato sauce over mozzarella layer; sprinkle with parmesan cheese.

Pears Panos

ingredients

  • servings: 8
  • 4 bosc pears, halved and cored
  • 1/2 cup white sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup cointreau or other orange liqueur

recipe

    preparation time: 15 mins cook time: 1 hr

    ready time: 1 hr 15 mins

  • place the pears into a large saucepan. fill with enough water to cover the pears by 1 inch. stir in the sugar and bring to a boil. cook uncovered until the liquid has reduced into a light syrup, this may take up to 1 hour. remove from the heat and stir in the vanilla. cool until just warm, then stir in the liqueur and serve.

harvey's moroccan roast chicken

ingredients

  • servings: 4
  • dry spice mix:
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 3/8 teaspoon fennel seed, ground
  • 3/4 teaspoon sesame seeds, ground
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • spice paste:
  • 2 tablespoons hungarian paprika
  • 1/4 cup fresh lemon juice
  • 1 tablespoon salt
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • 1 pound small red potatoes, quartered
  • 2 cups baby carrots
  • 2 small lemons
  • 1 (4 pound) roasting chicken, rinsed and patted dry

recipe

    preparation time: 20 mins cook time: 2 hrs

    ready time: 2 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • for the spice mix: mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. set aside.
  • for the spice paste: place the paprika, lemon juice, the spice mix (from step 2), salt, chopped mint, black pepper and garlic cloves in a blender. add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. slowly add the additional olive oil if mixture seems too thick to spread. blend just until mixture is a smooth paste.
  • spread potatoes and carrots in a roasting pan. rub about 1/4 of the spice paste inside the cavity of the chicken. rub the remainder of the paste on the outside of the chicken including the underside. place the chicken directly on the carrots and potatoes. pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
  • tent the chicken with aluminum foil. roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees f (80 degrees c) and the juices run clear. remove from the oven and let rest for about 10 minutes before serving.

Saturday, July 30, 2016

One-pot Spinach Mushroom Lasagna

ingredients

  • servings: 12
  • 1 tablespoon olive oil
  • 8 ounces baby bella (crimini) mushrooms, chopped
  • 1 teaspoon crushed red pepper flakes, or to taste
  • 5 ounces fresh baby spinach, chopped
  • 1 (24 ounce) jar ragu® old world style® traditional sauce
  • 3 cups water
  • 12 uncooked lasagna noodles, broken into 2-inch pieces
  • 1 1/4 cups part-skim ricotta cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • grated parmesan cheese for garnish (optional)

recipe

  • heat oil in a large skillet over medium-high heat. add mushrooms and cook until softened, about 5 minutes. add red pepper flakes and spinach, cooking until spinach is wilted.
  • stir in ragu® sauce and water. bring to a boil. stir in uncooked noodles. reduce heat to medium and cook covered until noodles are tender, about 20 minutes. note: be sure to stir frequently so the noodles do not settle at the bottom of the pan.
  • top noodles with spoonfuls of ricotta cheese and then sprinkle with mozzarella cheese. reduce heat to a simmer and cook covered until cheese is melted (about 5 minutes). sprinkle with grated parmesan cheese, if desired.

fresh green chile quiche

ingredients

  • servings: 6
  • 1 tablespoon olive oil
  • 4 green chile peppers, seeded and chopped
  • 1 small onion, diced
  • 1/4 cup crumbled feta cheese
  • 1/2 cup sour cream
  • 1/4 teaspoon salt, or to taste
  • 1 (9 inch) unbaked pie crust
  • 8 ounces monterey jack cheese, shredded
  • 3 eggs, beaten
  • 3/4 cup milk
  • 4 ounces cheddar cheese, shredded

recipe

    preparation time: 20 mins cook time: 45 mins ready time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat oil in a skillet over medium heat and cook peppers and onion until tender. transfer to a bowl and mix with feta, sour cream and salt.
  • spread bottom of pie crust with monterey jack cheese. top cheese with pepper and onion mixture. mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. top with cheddar cheese.
  • bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

molasses-glazed lamb tenderloin

ingredients

  • servings: 1
  • 2 cups molasses
  • 1 cup apple vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 (1 1/2 pound) lamb tenderloin

recipe

    preparation time: 10 mins cook time: 20 mins ready time: 1 hr

  • whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. remove 1 cup of this mixture to use for basting later. pour the remaining marinade into a resealable plastic bag, and add the lamb tenderloin. coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 30 minutes to overnight.
  • preheat an outdoor grill for medium heat, and lightly oil grate.
  • remove the lamb tenderloin from marinade, and shake off excess. discard remaining marinade. cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

banana bread with oat-streusel topping

ingredients

  • servings: 2
  • 1/4 cup cold butter, cut into small pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup quick cooking oats
  • 1 1/4 cups white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped nuts (optional)

recipe

    preparation time: 20 mins cook time: 1 hr 15 mins

    ready time: 2 hrs 5 mins

  • preheat an oven to 350 degrees f (175 degrees c). grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
  • to make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. set aside.
  • cream the sugar and butter together in a bowl, and stir in the eggs. add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. beat in the flour, spice, baking powder, cinnamon, and nuts.
  • scoop the batter into the prepared loaf pans. sprinkle the top of each loaf with half the streusel topping.
  • bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. let the banana bread cool in the pans for 5 minutes before turning out a wire rack to finish cooling.

Irresistible Italian Corn

ingredients

  • servings: 4
  • 1 1/2 tablespoons butter
  • 2 1/2 cups whole kernel sweet corn
  • 1 tablespoon italian seasoning
  • 1 pinch salt and ground black pepper

recipe

    preparation time: 5 mins cook time: 5 mins ready time: 10 mins

  • heat a skillet over high heat. heat butter in hot skillet until almost completely melted; stir in corn. season corn with italian seasoning, salt, and black pepper. cook seasoned corn until light golden brown, about 5 minutes.

Irresistible Italian Corn

ingredients

  • servings: 4
  • 1 1/2 tablespoons butter
  • 2 1/2 cups whole kernel sweet corn
  • 1 tablespoon italian seasoning
  • 1 pinch salt and ground black pepper

recipe

    preparation time: 5 mins cook time: 5 mins ready time: 10 mins

  • heat a skillet over high heat. heat butter in hot skillet until almost completely melted; stir in corn. season corn with italian seasoning, salt, and black pepper. cook seasoned corn until light golden brown, about 5 minutes.

italian roasted cauliflower

ingredients

  • servings: 4
  • 1 head cauliflower, cut into florets
  • 1 large red bell pepper, cut into 1-1/2 inch pieces
  • 1 red onion, sliced
  • 1/2 cup chopped fresh dill
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons white vinegar
  • 2 teaspoons olive oil
  • salt and pepper to taste

recipe

    preparation time: 25 mins cook time: 30 mins ready time: 1 hr 55 mins

  • combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
  • preheat oven to 450 degrees f (230 degrees c).
  • open the bag and season with salt and pepper; reseal the bag and shake again to coat. pour into a 9x13 glass baking dish.
  • bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

Candied Apples Iii

ingredients

  • servings: 12
  • 1 2/3 cups cinnamon red hot candies
  • 2 tablespoons water
  • 12 apples

recipe

    preparation time: 5 mins cook time: 10 mins ready time: 20 mins

  • insert craft sticks into apples. line a baking sheet with waxed paper.
  • in a heavy-bottomed saucepan over medium-high heat, pour candies and water. occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy to 300 to 310 degrees f (149 to 154 degrees c), or until a small amount of syrup dropped into cold water forms hard, brittle threads. remove from heat and let cool slightly.
  • dip apples in hot liquid and place on waxed paper to harden.

Mint Ice Cubes

ingredients

  • servings: 12
  • 36 fresh mint leaves
  • 2 cups boiling water, or as needed

recipe

    preparation time: 5 mins cook time: 5 mins ready time: 6 hrs 10 mins

  • place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. freeze the ice cube tray until solid.

Papaya Surprise Smoothie

ingredients

  • servings: 2
  • 1 papaya - peeled, seeded and diced
  • 1 banana, peeled and sliced
  • 1/2 cup sliced fresh strawberries
  • 1/3 cup milk
  • 1/4 cup sugar
  • 15 ice cubes

recipe

    preparation time: 10 mins ready time: 10 mins

  • in a blender, blend the papaya, banana, strawberries, milk, sugar, and ice cubes until smooth.

venison breakfast sausage

ingredients

  • servings: 12
  • 1 pound ground venison
  • 8 ounces bacon, minced
  • 1 teaspoon ground sage
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 3/4 teaspoon onion salt

recipe

    preparation time: 10 mins ready time: 10 mins

  • combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. shape into 12 patties using about 1/4 cup of mixture per patty. patties can either be pan-fried or frozen for later use.

molasses-glazed lamb tenderloin

ingredients

  • servings: 1
  • 2 cups molasses
  • 1 cup apple vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 (1 1/2 pound) lamb tenderloin

recipe

    preparation time: 10 mins cook time: 20 mins ready time: 1 hr

  • whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. remove 1 cup of this mixture to use for basting later. pour the remaining marinade into a resealable plastic bag, and add the lamb tenderloin. coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 30 minutes to overnight.
  • preheat an outdoor grill for medium heat, and lightly oil grate.
  • remove the lamb tenderloin from marinade, and shake off excess. discard remaining marinade. cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Papaya Surprise Smoothie

ingredients

  • servings: 2
  • 1 papaya - peeled, seeded and diced
  • 1 banana, peeled and sliced
  • 1/2 cup sliced fresh strawberries
  • 1/3 cup milk
  • 1/4 cup sugar
  • 15 ice cubes

recipe

    preparation time: 10 mins ready time: 10 mins

  • in a blender, blend the papaya, banana, strawberries, milk, sugar, and ice cubes until smooth.

creamy rigatoni florentine

ingredients

  • servings: 8
  • 1 (16 ounce) package rigatoni pasta
  • 2 tablespoons olive oil
  • 2 pounds boneless chicken, cubed
  • 1/4 cup sliced fresh mushrooms, or more to taste
  • 3 cloves garlic, chopped
  • 1 (26 ounce) jar spaghetti sauce
  • 1 pint half-and-half
  • 1 teaspoon italian seasoning, or to taste (optional)
  • 1 (10 ounce) package fresh spinach, chopped
  • 1 cup shredded mozzarella cheese (optional)
  • 1 tablespoon shredded parmesan cheese, or more to taste
  • 8 leaves fresh basil, or to taste

recipe

    preparation time: 15 mins cook time: 40 mins ready time: 55 mins

  • bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. drain.
  • heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. transfer chicken to a plate. add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. add garlic; saute until fragrant and golden, 1 to 2 minutes.
  • stir spaghetti sauce, half-and-half, and italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
  • stir pasta into sauce and add mozzarella cheese; stir until cheese melts. garnish dish with parmesan cheese and fresh basil.

Chocolate Cheesecake Milkshake

ingredients

  • servings: 4
  • 1/2 (8 ounce) package cream cheese
  • 2 cups milk
  • 6 scoops chocolate ice cream

recipe

    preparation time: 10 mins ready time: 10 mins

  • place the cream cheese and 1 cup milk in a blender, and blend until smooth. place the remaining milk and ice cream in the blender, and continue to blend until smooth. serve cold.

Kiwi

ingredients

  • servings: 4
  • 1/2 cup superfine sugar
  • 1/3 cup gold tequila
  • 1/3 cup triple sec
  • 2 large kiwis, peeled
  • 1 cup fresh lime juice
  • 2 cups small ice cubes

recipe

    preparation time: 5 mins ready time: 5 mins

  • combine the sugar, tequila, triple sec, kiwis, and lime juice in a blender; fill with ice cubes; blend until smooth.

Swedish Toscas (swedish Almond Tarts)

ingredients

  • servings: 12
  • 6 tablespoons butter, room temperature
  • 1/4 cup white sugar
  • 1 cup all-purpose flour
  • 1/3 cup slivered almonds
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1 1/2 tablespoons cream
  • 2 teaspoons all-purpose flour

recipe

    preparation time: 15 mins cook time: 10 mins ready time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • cream the butter with the white sugar in a mixing bowl. mix in 1 cup flour and stir to make a smooth dough. divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. press the mixture into the bottom and up the sides of each cup.
  • to make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. stir in the cream, and 2 teaspoons flour. cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. divide the mixture evenly between the prepared tart shells.
  • bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. cool completely on a rack.

banana bread with oat-streusel topping

ingredients

  • servings: 2
  • 1/4 cup cold butter, cut into small pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup quick cooking oats
  • 1 1/4 cups white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped nuts (optional)

recipe

    preparation time: 20 mins cook time: 1 hr 15 mins

    ready time: 2 hrs 5 mins

  • preheat an oven to 350 degrees f (175 degrees c). grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
  • to make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. set aside.
  • cream the sugar and butter together in a bowl, and stir in the eggs. add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. beat in the flour, spice, baking powder, cinnamon, and nuts.
  • scoop the batter into the prepared loaf pans. sprinkle the top of each loaf with half the streusel topping.
  • bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. let the banana bread cool in the pans for 5 minutes before turning out a wire rack to finish cooling.

Papaya Surprise Smoothie

ingredients

  • servings: 2
  • 1 papaya - peeled, seeded and diced
  • 1 banana, peeled and sliced
  • 1/2 cup sliced fresh strawberries
  • 1/3 cup milk
  • 1/4 cup sugar
  • 15 ice cubes

recipe

    preparation time: 10 mins ready time: 10 mins

  • in a blender, blend the papaya, banana, strawberries, milk, sugar, and ice cubes until smooth.

Halibut With Vegetables

ingredients

  • servings: 6
  • 2 pounds halibut fillets
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1/2 cup chopped fresh parsley
  • 1 yellow onion, thinly sliced
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 (16 ounce) can diced tomatoes
  • 2 tablespoons capers
  • 4 cloves garlic, minced

recipe

    preparation time: 15 mins cook time: 20 mins ready time: 45 mins

  • preheat oven to 425 degrees f (220 degrees c).
  • wash halibut and pat dry. cut into serving size pieces, and place in a 9x13 inch baking pan. sprinkle with salt and pepper. stir together the olive oil, parsley, onion, celery, bell pepper, tomatoes, capers, and garlic; pour over the halibut.
  • bake until halibut is slightly opaque in the center, about 20 minutes. remove from oven; let stand for 10 minutes before serving.

Candied Apples Iii

ingredients

  • servings: 12
  • 1 2/3 cups cinnamon red hot candies
  • 2 tablespoons water
  • 12 apples

recipe

    preparation time: 5 mins cook time: 10 mins ready time: 20 mins

  • insert craft sticks into apples. line a baking sheet with waxed paper.
  • in a heavy-bottomed saucepan over medium-high heat, pour candies and water. occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy to 300 to 310 degrees f (149 to 154 degrees c), or until a small amount of syrup dropped into cold water forms hard, brittle threads. remove from heat and let cool slightly.
  • dip apples in hot liquid and place on waxed paper to harden.

holiday cherry pie

ingredients

  • servings: 1
  • 3/4 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon packed brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 (21 ounce) can cherry pie filling
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup sliced almonds

recipe

    preparation time: 10 mins cook time: 55 mins ready time: 1 hr 20 mins

  • preheat an oven to 425 degrees f (220 degrees c). whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
  • bake the pie crust in the preheated oven for 10 minutes. remove from oven; reduce oven temperature to 350 degrees f (175 degrees c).
  • stir together the cherry pie filling and cinnamon. pour into the prepared pie crust. sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
  • bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. serve warm.

Lemon Impossible Pie

ingredients

  • servings: 1
  • 1/3 cup lemon juice
  • 1 cup white sugar
  • 4 eggs, lightly beaten
  • 1 cup flaked coconut
  • 1/2 cup all-purpose flour
  • 1 2/3 cups milk

recipe

    preparation time: 10 mins cook time: 35 mins ready time: 45 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • lightly grease a 10 inch pie plate. in a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk. stir until well blended and pour mixture into pie dish.
  • bake at 400 degrees f (200 degrees c) for about 35 minutes, or until set.