Km-style Watermelon

Ingredients

• Servings: 8
• 1 watermelon, cut into bite-sized chunks
• 4 sprigs fresh mint leaves, minced
• 1/2 lemon, juiced

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• toss the watermelon chunks and mint together in a large bowl. pour the lemon juice over the watermelon and toss again to coat evenly. refrigerate 30 minutes before serving.

chocolate-zucchini cupcakes

Ingredients

• Servings: 2
• 2 (1 ounce) squares unsweetened chocolate, melted
• 3 eggs
• 1 3/4 cups packed brown sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups grated zucchini
• 3/4 cup chopped walnuts
• 1 (16 ounce) package chocolate frosting
• 1/2 cup walnut halves

Recipe

• preheat the oven to 350 degrees f (175 degrees c).
• in a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. blend oil and cooled chocolate into the beaten egg mixture.
• in a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. stir in zucchini and chopped nuts. using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
• bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. let cool in pans on rack for 10 minutes. remove from pans; let cool completely. spread with chocolate frosting and garnish with walnut or pecan halves.

curried zucchini soup

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 tablespoon curry powder
• sea salt to taste
• 4 small zucchini, halved lengthwise and cut into 1 inch slices
• 1 quart chicken stock

Recipe

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


• heat the oil in a large pot. stir in the onion, and season with curry powder and salt. cook and stir until onion is tender. stir in zucchini, and cook until tender. pour in the chicken stock. bring to a boil. cover, reduce heat to low, and simmer 20 minutes.
• remove soup from heat. use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

garlic broccoli

Ingredients

• Servings: 8
• 4 cloves garlic, peeled
• 1 1/2 teaspoons salt
• 1 bunch broccoli, cut into florets
• 1/3 cup olive oil
• 1/4 cup red vinegar
• 1 tablespoon dijon mustard
• 1/2 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place garlic in a mortar dish or on a cutting board, and sprinkle with salt. mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. add the broccoli, and stir to coat. chill for 3 hours to marinate, stirring occasionally. sprinkle with parmesan cheese before serving.

watermelon rind stir-fry

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 cup peeled and sliced watermelon rind
• 1 red bell pepper, sliced thin
• 1 cup vegetable broth, divided
• 1/4 cup teriyaki sauce
• 2 tablespoons cornstarch

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. reduce heat to low. place a cover over the skillet and simmer the mixture for 5 minutes.
• whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. serve hot.

Chunky Tomato Potato Soup

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 onions, chopped
• 4 cups peeled, cubed potatoes
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 2 cloves garlic, minced
• 1 tablespoon italian seasoning
• 2 cups milk
• 1 tablespoon cornstarch
• 1 (14.5 ounce) can tomatoes
• 1 1/4 cups chicken broth
• 2 tablespoons tomato paste
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• melt the butter in a large saucepan over medium heat, and cook the onions until tender. mix in the potatoes, celery, carrots, and garlic. season with italian seasoning. pour in milk, gradually stir in cornstarch, and bring to a boil. mix in tomatoes, broth, and tomato paste. return to boil, reduce heat to low, and simmer 20 minutes. season with salt and pepper.

princess cookies

Ingredients

• Servings: 4
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1/4 cup lemon juice
• 1 lemon, zested
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk together the flour, baking soda, and salt in a bowl until thoroughly combined. in a mixing bowl, beat the butter and sugar with an electric mixer until creamy, about 5 minutes, then beat in eggs, one at a time, incorporating each before adding the next. beat in the lemon juice, lemon zest, and vanilla extract. gently mix in the flour mixture until just incorporated. chill the dough about 30 minutes.
• scoop up about 1 1/2 teaspoon of dough per cookie, gently form into a ball, and place the balls baking sheets about 2 inches apart.
• bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 8 minutes; cool on baking sheets for 1 minute before removing to finish cooling on racks.

black olive, mushroom, and sausage stuffing

Ingredients

• Servings: 8
• 20 slices bread
• 1 pound breakfast sausage
• 3/4 cup butter
• 1 cup chopped onion
• 2 cups chopped celery
• 2 cups sliced fresh mushrooms
• 1 (15 ounce) can black olives, drained and chopped
• 2 teaspoons garlic, minced
• 1 tablespoon poultry seasoning
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon ground black pepper
• 1 egg, beaten

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• place the bread slices baking sheets in a single layer. bake in the preheated oven until golden brown, then turn the bread over, and continue baking until golden brown on the other side as well, about 15 minutes. remove, and allow the bread to cool. once cool, cut into 1/2-inch cubes.
• meanwhile, heat a large skillet over medium-high heat and stir in the sausage. cook and stir until the sausage is crumbly no longer pink. stir in the butter, onion, and celery; continue cooking until the onion has softened and turned translucent, about 5 minutes. scrape the mixture into a large mixing bowl, and stir in the mushrooms, olives, garlic, poultry seasoning, salt, and pepper. stir in half of the bread cubes until evenly blended, then stir in the beaten egg with the remaining bread cubes. pack into the prepared baking dish.
• bake in the preheated oven until crispy and golden brown on top, about 30 minutes.

mini cinnamon cakes

Ingredients

• Servings: 6
• 2 1/4 cups reduced fat buttermilk baking mix
• 2/3 cup nonfat milk
• 4 tablespoons white sugar
• 2 1/2 tablespoons ground cinnamon
• 1 cup chocolate syrup
• 3 tablespoons margarine

Recipe

• preheat oven to 450 degrees f (230 degrees c).
• combine reduced fat buttermilk baking mix, fat free milk, sugar, ground cinnamon, and butter or margarine and stir until thick. drop six very large spoonfuls an ungreased baking sheet. before baking sprinkle very lightly with white sugar and ground cinnamon.
• bake at 450 degrees f (230 degrees c) for 8 to 14 minutes. serve with chocolate syrup drizzled on top. they're also great with vanilla ice cream.

Bacon Wrapped Water Chestnuts Ii

Ingredients

• Servings: 2
• 1 pound bacon
• 2 (8 ounce) cans water chestnuts
• 1/3 cup packed brown sugar
• 1/3 cup mayonnaise
• 1/3 cup chili sauce

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut each strip of bacon in half. wrap one strip around one water chestnut. secure with a wooden toothpick. place in shallow baking dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes.
• while the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. after the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. pour the sauce over the wraps.
• bake at 350 degrees f (175 degrees c) for 10 to 15 additional minutes, or until bacon is crispy. serve hot out of dish with toothpicks.

chilean dobladitas

Ingredients

• Servings: 8
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 cup butter, melted
• 3 tablespoons butter, melted

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). grease a baking sheet.
• stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. when the dough begins to pull together, turn it out a lightly floured surface; knead until smooth and elastic.
• roll out the dough to 1/8 inch thickness and cut into 8-inch circles. brush the circles with the remaining melted butter. fold each circle in half and then in half again, into triangles; press firmly to seal the layers. place the rolls on the prepared baking sheet.
• bake in the preheated oven until golden brown, about 15 minutes. serve warm.

Garlic Mashed Potatoes

Ingredients

• Servings: 4
• 8 potatoes, peeled and quartered
• 1/2 cup milk
• 1/4 cup butter
• 2 cloves garlic, minced
• salt to taste
• 1 pinch ground white pepper
• 2 tablespoons sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. drain, and place in a large bowl.
• combine potatoes with milk, butter, garlic, salt, and pepper. mix with an electric mixer or potato masher to your desired consistency. sprinkle with sesame seeds.

Bee Sting Cake (bienenstich) I

Ingredients

• Servings: 2
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water
• 3/4 cup unsalted butter, softened
• 3/4 cup white sugar
• 2 eggs, room temperature
• 3 egg yolks
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 2 teaspoons vanilla extract
• 1/2 cup sour cream, room temperature
• 4 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2/3 cup packed light brown sugar
• 6 tablespoons unsalted butter
• 3/8 cup heavy whipping cream
• 3/8 cup honey
• 1/4 cup lemon juice
• 5/8 cup sliced almonds
• 2 cups pastry cream

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• combine the yeast, and the warm water; set aside to proof for 5 minutes.
• cream 3/4 cup butter and sugar until light. beat in the eggs and yolks one at a time. add the vanilla, milk, sour cream, and yeast. beat until smooth. add the flour a little at a time to form a soft dough. add all of the flour, and continue to beat until elastic, about 8 minutes. place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. can be placed in the refrigerator overnight instead.
• beat down the dough, and divide into two pieces. place each in a buttered 9 inch square pan. brush the top of each with 1 tablespoon of the melted butter. cover and let rise until doubled.
• for the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. bring to a boil, and stir until the sugar dissolves. boil for 30 seconds. remove from heat; add the lemon juice and almonds. let cool slightly. drizzle the warm glaze, not hot, over each of the cakes.
• bake at 375 degrees f (190 degrees c) for 30 minutes, or until the nuts are golden. cool on a rack.
• split the cakes lengthwise using a serrated knife, and fill with the pastry cream. sandwich cakes back together and serve.

billman's clam casserole

Ingredients

• Servings: 4
• 4 slices bacon
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 tablespoons dried oregano
• 2 teaspoons kosher salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 2 bay leaves
• 4 cloves garlic, thinly sliced
• 4 (6.5 ounce) cans minced clams, drained with juice reserved
• 1/2 lemon, juiced
• 1 dash hot pepper sauce (such as tabasco®)
• 1 cup dry bread crumbs, or more as needed
• 1/2 cup grated parmesan cheese, divided
• 1 lemon, cut into wedges
• 1 tablespoon fresh parsley leaves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• place the 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, reserving about 1 tablespoon of the bacon grease in the skillet. crumble the bacon and set aside.
• preheat an oven to 375 degrees f (190 degrees c). grease a casserole or pie dish with butter.
• heat the reserved bacon grease and olive oil in the skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with oregano, salt, garlic powder, pepper, and bay leaves. stir in the garlic, and cook until the garlic has softened, about 5 minutes more. add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. increase heat to medium-high, and simmer for 3 to 5 minutes. slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. if it becomes dry, add some of the remaining reserved clam juice. stir in half of the parmesan cheese, then pour the clam mixture into the prepared casserole dish. sprinkle the remaining parmesan cheese on top.
• bake in the preheated oven until golden brown and bubbly, about 30 minutes. increase the oven temperature to 425 degrees f (220 degrees c), and continue baking until the edges are crisp, 5 to 10 minutes. allow casserole to cool for at least 15 minutes. serve with lemon wedges and parsley sprinkled on top.

chocolate chip almond bread

Ingredients

• Servings: 1
• 1 cup warm milk (110 degrees f/45 degrees c)
• 1 1/2 teaspoons salt
• 2 tablespoons margarine
• 3 cups bread flour
• 3 tablespoons white sugar
• 2 teaspoons active dry yeast
• 1/2 cup semisweet chocolate chips
• 1/3 cup blanched slivered almonds
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon almond extract
• 1/2 cup butter
• 1 cup confectioners' sugar
• 2 teaspoons grated orange zest

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• add the milk, salt, 2 tablespoons butter or margarine, flour, sugar and yeast into your bread machine in the order recommended by the manufacturer. select basic or rapid setting. press start. when the display reads 0:00, or the second kneading is about to start, press stop and remove the bread.
• add the chocolate chips, almonds, cocoa powder, and almond extract to the dough. return to the bread machine and finish the cycle. serve warm with orange butter.
• to make orange butter: combine 1/2 cup butter or margarine, 1 cup confectioners' sugar and the zest of a small orange in a food processor until blended.

chicken broth in a slow cooker

Ingredients

• Servings: 5
• 2 1/2 pounds bone-in chicken pieces
• 6 cups water
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, quartered
• 1 tablespoon dried basil

Recipe

Preparation Time: 15 mins Cook Time: 10 hrs

Ready Time: 10 hrs 15 mins


• place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
• cook on low setting for 8 to 10 hours. strain before using, and discard vegetables. chicken may be removed from the bones, and used in soup.

coconut tofu keema

Ingredients

• Servings: 10
• 1/4 cup olive oil
• 4 cloves garlic, pressed
• 1 medium onions, minced
• 1 (14 ounce) package extra firm tofu, diced
• 1 (16 ounce) can coconut milk
• 1 tablespoon ground cumin
• 1 teaspoon curry powder
• 1 1/2 teaspoons ground ginger
• 1 teaspoon salt
• 1 tablespoon red pepper paste
• 6 cups tomato sauce
• 1 1/2 cups frozen peas, thawed
• 1 1/2 cups chopped carrot

Recipe

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


• heat olive oil in a large saucepan over medium heat. stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes. stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.

Black Beans, Corn, And Yellow Rice

Ingredients

• Servings: 8
• 1 (8 ounce) package yellow rice mix
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 teaspoons lime juice
• 1 teaspoon ground cumin

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• bring the rice, water, and olive oil to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• mix together the beans, corn, lime juice, and cumin in a large bowl. stir in the cooked rice and serve.

Blueberry Anadama Bread

Ingredients

• Servings: 1
• 1/4 cup cornmeal
• 1 cup boiling water
• 1 tablespoon margarine
• 1/4 cup molasses
• 1 egg, beaten
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 3 cups all-purpose flour
• 2 cups frozen blueberries, dry pack

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• stir cornmeal into boiling water. stir in butter, molasses, and egg.
• dissolve yeast in warm water (110 degrees f).
• when cornmeal mixture is lukewarm, stir in dissolved yeast. beat in flour until a stiff dough is formed. knead dough on a heavily floured board until smooth and elastic. let rise in a warm place until doubled in bulk.
• punch down and roll dough into a 10" square. sprinkle blueberries over dough, pressing them into the dough. roll up like a jelly roll. tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. let rise in a warm place until double in bulk.
• bake in a preheated oven at 375 degrees f (190 degrees c) for 45-50 minutes. turn out and cool on a rack. cool thoroughly before cutting.

Algerian Bouzgene Berber Bread With Roasted Pepper Sauce

Ingredients

• Servings: 5
• 2 red bell peppers
• 4 tomatoes
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 jalapeno pepper, chopped
• salt to taste
• 2 pounds semolina
• 1 1/2 teaspoons salt, or to taste
• 3 cups water, or as needed
• 4 tablespoons olive oil
• 6 tablespoons olive oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat your oven's broiler. place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. this should blacken the skin and help it peel off more easily. cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. remove cores and seeds from the bell peppers.
• heat 1 tablespoon of olive oil in a skillet over medium heat. add the jalapenos and garlic, and cook until tender, stirring frequently. remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. stir, and set sauce aside.
• place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. divide into 6 pieces and form into balls.
• for each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. roll out dough one round at a time, to no thicker than 1/4 inch. fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
• to eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. it will slide off, but just keep reaching in!

Nonfat Sour Cream Cake Bread

Ingredients

• Servings: 1
• 3/4 cup fat free sour cream
• 1/2 teaspoon salt
• 3 tablespoons light brown sugar
• 2 egg whites
• 1/2 cup skim milk
• 1 tablespoon vanilla extract
• 3 1/4 cups unbleached all-purpose flour
• 2 1/4 teaspoons active dry yeast

Recipe

• combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. mix until smooth.
• pile the flour in a large flat pan and make a well in the center. pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. gradually work in a little flour until the dough is pliant and soft but not sticky. knead until smooth but add a minimum of flour to keep the dough from sticking.
• place in a pan and leave to rise until doubled in bulk. beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. leave to rise until doubled in bulk.
• bake bread in a preheated 425 degrees f (220 degrees c) oven for 25 minutes. reduce the oven temperature to 350 degrees f (175 degrees c) and bake until golden brown on top. if necessary, cover with foil to keep from darkening. immediately remove from cake pan and place on rack to cool.

cranberry pineapple bread

Ingredients

• Servings: 1
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 1 1/8 cups water
• 2 1/2 cups bread flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground mace
• 1 tablespoon dry milk powder
• 1 1/4 teaspoons salt
• 1 cup dried cranberries
• 2 dried pineapple rings, finely chopped
• 2 teaspoons active dry yeast

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• combine the bread flour, whole wheat flour, ground cinnamon, mace, powdered milk, salt, cranberries, and pineapple. add this mixture as you would normally add dry ingredients to your bread machine.
• add all the ingredients to the pan of the bread machine in the order suggested by the manufacturer.
• set your bread machine to basic loaf, and check to see that the dough forms a ball without excess moisture. may have to add a little more bread flour, no more than a tablespoon, so that the dough forms a nice solid ball.

coconut tofu keema

Ingredients

• Servings: 10
• 1/4 cup olive oil
• 4 cloves garlic, pressed
• 1 medium onions, minced
• 1 (14 ounce) package extra firm tofu, diced
• 1 (16 ounce) can coconut milk
• 1 tablespoon ground cumin
• 1 teaspoon curry powder
• 1 1/2 teaspoons ground ginger
• 1 teaspoon salt
• 1 tablespoon red pepper paste
• 6 cups tomato sauce
• 1 1/2 cups frozen peas, thawed
• 1 1/2 cups chopped carrot

Recipe

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


• heat olive oil in a large saucepan over medium heat. stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes. stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.

Nonfat Sour Cream Cake Bread

Ingredients

• Servings: 1
• 3/4 cup fat free sour cream
• 1/2 teaspoon salt
• 3 tablespoons light brown sugar
• 2 egg whites
• 1/2 cup skim milk
• 1 tablespoon vanilla extract
• 3 1/4 cups unbleached all-purpose flour
• 2 1/4 teaspoons active dry yeast

Recipe

• combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. mix until smooth.
• pile the flour in a large flat pan and make a well in the center. pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. gradually work in a little flour until the dough is pliant and soft but not sticky. knead until smooth but add a minimum of flour to keep the dough from sticking.
• place in a pan and leave to rise until doubled in bulk. beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. leave to rise until doubled in bulk.
• bake bread in a preheated 425 degrees f (220 degrees c) oven for 25 minutes. reduce the oven temperature to 350 degrees f (175 degrees c) and bake until golden brown on top. if necessary, cover with foil to keep from darkening. immediately remove from cake pan and place on rack to cool.

chicken broth in a slow cooker

Ingredients

• Servings: 5
• 2 1/2 pounds bone-in chicken pieces
• 6 cups water
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, quartered
• 1 tablespoon dried basil

Recipe

Preparation Time: 15 mins Cook Time: 10 hrs

Ready Time: 10 hrs 15 mins


• place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
• cook on low setting for 8 to 10 hours. strain before using, and discard vegetables. chicken may be removed from the bones, and used in soup.

cranberry pineapple bread

Ingredients

• Servings: 1
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 1 1/8 cups water
• 2 1/2 cups bread flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground mace
• 1 tablespoon dry milk powder
• 1 1/4 teaspoons salt
• 1 cup dried cranberries
• 2 dried pineapple rings, finely chopped
• 2 teaspoons active dry yeast

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• combine the bread flour, whole wheat flour, ground cinnamon, mace, powdered milk, salt, cranberries, and pineapple. add this mixture as you would normally add dry ingredients to your bread machine.
• add all the ingredients to the pan of the bread machine in the order suggested by the manufacturer.
• set your bread machine to basic loaf, and check to see that the dough forms a ball without excess moisture. may have to add a little more bread flour, no more than a tablespoon, so that the dough forms a nice solid ball.

Black Beans, Corn, And Yellow Rice

Ingredients

• Servings: 8
• 1 (8 ounce) package yellow rice mix
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 teaspoons lime juice
• 1 teaspoon ground cumin

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• bring the rice, water, and olive oil to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• mix together the beans, corn, lime juice, and cumin in a large bowl. stir in the cooked rice and serve.

chocolate chip almond bread

Ingredients

• Servings: 1
• 1 cup warm milk (110 degrees f/45 degrees c)
• 1 1/2 teaspoons salt
• 2 tablespoons margarine
• 3 cups bread flour
• 3 tablespoons white sugar
• 2 teaspoons active dry yeast
• 1/2 cup semisweet chocolate chips
• 1/3 cup blanched slivered almonds
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon almond extract
• 1/2 cup butter
• 1 cup confectioners' sugar
• 2 teaspoons grated orange zest

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• add the milk, salt, 2 tablespoons butter or margarine, flour, sugar and yeast into your bread machine in the order recommended by the manufacturer. select basic or rapid setting. press start. when the display reads 0:00, or the second kneading is about to start, press stop and remove the bread.
• add the chocolate chips, almonds, cocoa powder, and almond extract to the dough. return to the bread machine and finish the cycle. serve warm with orange butter.
• to make orange butter: combine 1/2 cup butter or margarine, 1 cup confectioners' sugar and the zest of a small orange in a food processor until blended.

black olive, mushroom, and sausage stuffing

Ingredients

• Servings: 8
• 20 slices bread
• 1 pound breakfast sausage
• 3/4 cup butter
• 1 cup chopped onion
• 2 cups chopped celery
• 2 cups sliced fresh mushrooms
• 1 (15 ounce) can black olives, drained and chopped
• 2 teaspoons garlic, minced
• 1 tablespoon poultry seasoning
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon ground black pepper
• 1 egg, beaten

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• place the bread slices baking sheets in a single layer. bake in the preheated oven until golden brown, then turn the bread over, and continue baking until golden brown on the other side as well, about 15 minutes. remove, and allow the bread to cool. once cool, cut into 1/2-inch cubes.
• meanwhile, heat a large skillet over medium-high heat and stir in the sausage. cook and stir until the sausage is crumbly no longer pink. stir in the butter, onion, and celery; continue cooking until the onion has softened and turned translucent, about 5 minutes. scrape the mixture into a large mixing bowl, and stir in the mushrooms, olives, garlic, poultry seasoning, salt, and pepper. stir in half of the bread cubes until evenly blended, then stir in the beaten egg with the remaining bread cubes. pack into the prepared baking dish.
• bake in the preheated oven until crispy and golden brown on top, about 30 minutes.

essene bread

Ingredients

• Servings: 2
• 3 cups wheat berries
• 3 cups water to cover
• 1 tablespoon cornmeal

Recipe

• beginning several days before you hope to be eating this bread, rinse the wheat berries in cool water, drain and submerge the berries with cool water in a large bowl. cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. the berries will soak up a considerable amount of water. drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light and where the sun won't shine on it. rinse the berries about 3 times a day, and they will soon begin to sprout. in a couple of days the sprouts will reach their optimum length of about l/4 inch. growth depends on moisture and temperature so be patient.
• grind in a food mill or in a food processor.
• after grinding, dump the mushed up grain a clean work surface. squeeze and knead the grain for about 10 minutes, and then form up 2 small round, hearth-style loaves with your hands. sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it.
• preheating the oven is not necessary. cover the loaves with cloches, and bake at 350 degrees f (175 degrees c) for 30 minutes. then turn the oven down to 325 degrees f (165 degrees c), and bake for approximately 2 hours and 15 minutes more. allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture content, store in the refrigerator. for best results, slice this bread thinly, or break with hands

peter's cheesecake

Ingredients

• Servings: 1
• 7 graham crackers, crushed
• 2 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup egg substitute
• 1/4 cup lemon juice

Recipe

• preheat oven to 325 degrees f (165 degrees c). spray the bottom of one 9 inch springform pan with no fat cooking spray. sprinkle graham cracker crumbs on the bottom of the pan.
• in a mixing bowl beat the cream cheese until fluffy. gradually beat in the condensed milk until smooth. add egg substitute and lemon juice (or lime juice) mixing well. pour mixture into prepared pan.
• bake at 325 degrees f (165 degrees c) for 40 to 45 minutes or until center is set. cool and then chill. keep cake refrigerated

Tomato Bread I

Ingredients

• Servings: 2
• 1 cup tomato juice
• 1 cup water
• 1 (.25 ounce) package instant yeast
• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 2 cloves garlic
• 1 carrot, shredded
• 1 teaspoon salt
• 6 cups bread flour

Recipe

• in a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. allow to rest until yeast is creamy.
• mix in oil, parsley, onion, garlic, carrot, and salt. add 1 cup of the flour, and stir until smooth. add more flour, until a firm dough is formed. knead five minutes on a lightly floured surface. place dough in a greased bowl, and turn to coat the surface completely. allow to rise in a warm place until doubled in size.
• punch down, and divide into halves. form two loaves, and put into greased 9 x 5 inch loaf pans. allow to rise for another 45 minutes, or until loaves have doubled in size.
• bake at 400 degrees f (220 degrees c) for about 30 minutes, until golden brown. remove from pans to wire rack to cool.

quiche lorraine ii

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch single crust pie
• 6 slices bacon
• 1 onion, sliced
• 3 eggs, beaten
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1 1/2 cups shredded swiss cheese
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 450 degrees f (230 degrees c). line pastry shell with foil. bake in oven for 8 minutes. remove foil and bake for an additional 5 minutes, or until crust is set and dry. remove from oven and turn down temperature to 325 degrees f (165 degrees c).
• in a large skillet, cook bacon until crisp. drain and reserve 2 tablespoons of drippings. crumble the bacon and set aside. cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
• in a large bowl, mix together milk, salt and eggs. stir in bacon and onion. in a separate bowl, toss cheese and flour together, then add to egg mixture. be sure to mix well. pour egg mixture into pie crust.
• bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. if necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. let stand for 10 minutes before serving.

Electric Frosting

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 7/8 cup heavy cream, chilled
• 1 1/4 cups confectioners' sugar

Recipe

• place all of the ingredients in the bowl of a food processor fitted with a metal blade, and process for 5 minutes. stop once in a while and wipe down the sides.
• transfer to a bowl of a stand-up mixer fitted with a paddle attachment. mix on medium-high until white and fluffy, at least 15 minutes. use straight away.

Fruit And Nut Loaf

Ingredients

• Servings: 1
• 1/2 cup margarine
• 1 cup white sugar
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/8 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup candied mixed fruit
• 3/4 cup raisins
• 1/2 cup chopped almonds

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x5 inch loaf pan.
• cream butter and sugar together. beat in eggs one at a time. beat smooth. stir in milk, vanilla, and almond flavoring.
• in large bowl combine flour, baking powder, and salt. stir in fruit, raisins, and nuts. add all at once to first bowl. stir only to moisten. turn into greased 9x5x3 inch loaf pan.
• bake for 1 hour in 350 degree f (175 degree c) oven until it tests done. let stand 10 minutes. remove from pan. cool and wrap.

Aztec Casserole

Ingredients

• Servings: 6
• 9 (6 inch) corn tortillas, cut in half
• 2 (10 ounce) cans enchilada sauce
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 2 (4 ounce) cans diced green chiles
• 1 cup fresh corn kernels
• 1 pound skinless, boneless chicken breast halves - boiled

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. mix together well.
• dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. spread 1/2 chicken mixture over the tortilla layer. repeat.
• bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

butter cookies ii

Ingredients

• Servings: 3
• 1 cup butter
• 1 cup white sugar
• 1 egg
• 2 2/3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• in a large bowl, cream together the butter and white sugar until light and fluffy. beat in the egg, then stir in the vanilla. combine the flour and salt; stir into the sugar mixture. cover dough, and chill for at least one hour. chill cookie sheets.
• preheat oven to 400 degrees f (200 degrees c). press dough out ungreased, chilled cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. remove from cookie sheets to cool on wire racks.

English Trifle

Ingredients

• Servings: 1
• 2 (8 or 9 inch) white cake layers, baked and cooled
• 2 pints fresh strawberries
• 1/4 cup white sugar
• 1 pint fresh blueberries
• 2 bananas
• 1/4 cup orange juice
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 cup heavy whipping cream
• 1/4 cup blanched slivered almonds
• 12 maraschino cherries

Recipe

• slice strawberries and sprinkle them with sugar. cut the bananas into slices and toss with orange juice. combine pudding mix with milk and mix until smooth. cut the cake into 1 inch cubes.
• use half of the cake cubes to line the bottom of a large glass bowl. layer half of the strawberries followed by half of the blueberries, and then half of the bananas. spread half of the pudding over the fruit. repeat layers in the same order.
• in a medium bowl, whip the cream to stiff peaks and spread over top of trifle. garnish with maraschino cherries and slivered almonds.

scarlett's best ever sugar cookies

Ingredients

• Servings: 100
• 1 cup confectioners' sugar
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup vegetable oil
• 2 egg
• 2 teaspoons vanilla extract
• 4 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 cup chopped pecans
• 1/3 cup granulated sugar for decoration

Recipe

Preparation Time: 16 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f ( 175 degrees c ).
• in a large bowl, cream together sugar, butter, and oil. stir in the eggs and vanilla. combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. mix in the pecans. roll the dough into balls the size of walnuts. place balls ungreased sheet. press each ball down with the bottom of a glass dipped in sugar. (find a glass with a decorative bottom to give cookies a pattern.)
• bake in preheated oven for 10 minutes or until golden brown around the edges.

norwegian skolebrod

Ingredients

• Servings: 24
• 1 (.25 ounce) package active dry yeast
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 4 cups whole wheat flour
• 1/2 cup sugar
• 2 teaspoons ground cardamom
• 1 egg, beaten
• 3 egg yolks
• 1/4 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 cup milk
• 1 drop vanilla extract
• 3 tablespoons unsalted butter

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm milk. add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until shiny and pliable. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• divide the dough into twenty four equal pieces and form into rounds. place the rounds on to lightly greased baking sheets. cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. meanwhile, preheat oven to 475 degrees f (245 degrees c).
• brush risen rolls with beaten egg. bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. cool completely on wire racks.
• to make pastry cream: in a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. whisk in 2 tablespoons of milk. place the remaining milk and the vanilla in a medium saucepan. bring the milk to a boil and whisk it into the yolk mixture.
• pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. remove from the heat and whisk in the butter. line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. cover with plastic wrap and refrigerate it until cold. place the cooled pastry cream into a pastry bag and fill the buns with cream.

Apricot Raisin Loaf

Ingredients

• Servings: 1
• 1/4 cup margarine
• 3/4 cup packed brown sugar
• 2 eggs
• 1 cup orange juice
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup dried apricots, chopped
• 1 cup raisins
• 1/2 cup pecans, coarsely chopped
• 1 tablespoon orange zest
• 3 tablespoons apricot jam
• 1 tablespoon water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• whisk together flour, baking powder, and salt. stir in apricots, raisins, nuts, and rind.
• in a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. beat in second egg. blend in orange juice. pour in flour mixture all at once, and stir just to moisten. scrape into greased 9 x 5 x 3 inch loaf pan.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until it tests done. let stand 10 minutes, and then remove loaf from pan.
• stir apricot jam and water together, and heat. put through strainer. spoon glaze over hot loaf. cool on wire rack.

butter cookies ii

Ingredients

• Servings: 3
• 1 cup butter
• 1 cup white sugar
• 1 egg
• 2 2/3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• in a large bowl, cream together the butter and white sugar until light and fluffy. beat in the egg, then stir in the vanilla. combine the flour and salt; stir into the sugar mixture. cover dough, and chill for at least one hour. chill cookie sheets.
• preheat oven to 400 degrees f (200 degrees c). press dough out ungreased, chilled cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. remove from cookie sheets to cool on wire racks.

Banana-date Muffins

Ingredients

• Servings: 12
• 2 1/8 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup reduced-calorie margarine
• 1 egg
• 3 medium ripe bananas, mashed
• 1 1/2 teaspoons vanilla extract
• 3/4 cup bran flakes cereal
• 12 dates, pitted and chopped

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). grease a muffin pan with non-stick spray or line with paper muffin liners. sift together the flour, baking powder, cinnamon and salt; set aside.
• in a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. mix in bananas, vanilla, cereal and dates. blend in dry ingredients until just incorporated. spoon into prepared muffin cups to about 2/3 full.
• bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

staffordshire oatcakes

Ingredients

• Servings: 1
• 1 1/2 cups warm water
• 1 1/2 cups warm milk
• 1 tablespoon white sugar
• 1 (.25 ounce) envelope active dry yeast
• 2 1/2 cups oat flour
• 2 cups whole wheat flour
• 1 teaspoon salt

Recipe

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


• place warm water and warm milk into a large bowl. stir in sugar and yeast, and let stand for 5 minutes, or until frothy. mix in oat flour, whole wheat flour and salt, blending thoroughly. cover bowl, and let stand in a warm place for 1 hour.
• heat a large griddle or two skillets over medium heat, and grease well. spoon enough batter the pan to make a thin pancake about 8 inches across for each one. cook for 2 to 3 minutes, or until the top surface is covered with holes. turn over and brown on the other side. place oatcakes on a warm plate until ready to serve. best served immediately, but can be frozen and heated later.

Chicken Dijon

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup half-and-half cream
• 2 tablespoons dijon-style prepared mustard

Recipe

• in a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. remove from skillet and place on a warm oven-proof platter.
• preheat oven to 150 degrees f (65 degrees c).
• stir flour into skillet drippings. add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. add cream. simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. stir in mustard and heat through.
• pour mustard sauce over chicken breasts. put platter in warm preheated oven for about 10 to 15 minutes, then serve!

Orange Honey Garlic Chicken

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1/4 cup orange juice
• 2 cloves crushed garlic
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika

Recipe

• to make marinade: combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. mix all together and pour over chicken pieces. refrigerate for 2 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• remove chicken from refrigerator. place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. baste once.

Golden Cake Batter Bread

Ingredients

• Servings: 1
• 4 1/4 cups all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1 cup milk
• 1/2 cup margarine
• 2 eggs
• 2 teaspoons vanilla extract

Recipe

• in a large bowl combine 2 cups flour, sugar, salt, and yeast.
• heat the milk with the butter or margarine until it reaches 115 degrees f (43 degrees c). beat together with the eggs and vanilla. then add the liquid mixture to the flour mixture. beat at low speed with an electric mixer until flour is moistened. increase speed to medium, and beat for 2 minutes. by hand stir in the remaining flour to make a medium stiff batter. cover, and let rise for 1 hour.
• punch dough down, and place it in a greased 10 inch tube pan, cover and let rise for 45 minutes.
• bake in a preheated 350 degrees f (175 degrees c) for 40 to 45 minutes. let cool in pan for 5 minutes, then remove.

spinach and gorgonzola cheese ball

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 6 ounces crumbled gorgonzola cheese
• 1/2 cup slivered almonds

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• stir together cream cheese and spinach in a large bowl; mix well. gently fold in gorgonzola crumbles. shape cheese mixture into a ball. roll cheese ball in slivered almonds. wrap well; chill until firm, about 1 hour.

Egg Casserole

Ingredients

• Servings: 6
• 12 eggs, beaten
• 1 1/2 pounds ground breakfast sausage
• 16 ounces shredded cheddar cheese, divided
• 7 slices white bread, torn into pieces

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• brown sausage in a large skillet over medium-high heat. drain off grease, and set aside to cool. pour the eggs into a lightly greased 9x13 inch baking dish.
• in a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. mix well and pour this into the egg mixture. top with the remaining 4 ounces of cheese and cover with foil.
• bake at 350 degrees f (175 degrees c) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

easy breakfast nachos

Ingredients

• Servings: 4
• 1 pound bulk chorizo sausage
• 1/2 onion, chopped
• 5 eggs, beaten
• 4 tomatoes, chopped
• 2 jalapeno peppers, sliced
• 1 (8 ounce) package tortilla chips
• 1 (8 ounce) package finely shredded mexican blend cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
• spread a layer of tortilla chips into a 9x13 baking dish. scatter the chorizo and the scrambled egg mixture over the chips. top with jalapeno slices and cover with the cheese.
• bake in preheated oven until cheese is melted, 7 to 10 minutes.

princess cookies

Ingredients

• Servings: 4
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1/4 cup lemon juice
• 1 lemon, zested
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk together the flour, baking soda, and salt in a bowl until thoroughly combined. in a mixing bowl, beat the butter and sugar with an electric mixer until creamy, about 5 minutes, then beat in eggs, one at a time, incorporating each before adding the next. beat in the lemon juice, lemon zest, and vanilla extract. gently mix in the flour mixture until just incorporated. chill the dough about 30 minutes.
• scoop up about 1 1/2 teaspoon of dough per cookie, gently form into a ball, and place the balls baking sheets about 2 inches apart.
• bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 8 minutes; cool on baking sheets for 1 minute before removing to finish cooling on racks.

Jim's Apple Waffles

Ingredients

• Servings: 12
• 4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 2 1/2 tablespoons ground cinnamon
• 3 tablespoons white sugar
• 3 cups water
• 1 3/4 cups dry milk powder
• 2 eggs, lightly beaten
• 2 apples - peeled, cored and finely chopped

Recipe

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


• preheat a lightly greased waffle iron.
• in a large bowl, mix flour, cream of tartar, baking soda, cinnamon, and sugar. mix the water, milk powder, and eggs in medium bowl, and blend into the flour mixture until smooth. fold in the apples.
• ladle batter into the preheated waffle iron. cook waffles until golden brown.

Black Beans, Corn, And Yellow Rice

Ingredients

• Servings: 8
• 1 (8 ounce) package yellow rice mix
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 teaspoons lime juice
• 1 teaspoon ground cumin

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• bring the rice, water, and olive oil to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• mix together the beans, corn, lime juice, and cumin in a large bowl. stir in the cooked rice and serve.

coconut tofu keema

Ingredients

• Servings: 10
• 1/4 cup olive oil
• 4 cloves garlic, pressed
• 1 medium onions, minced
• 1 (14 ounce) package extra firm tofu, diced
• 1 (16 ounce) can coconut milk
• 1 tablespoon ground cumin
• 1 teaspoon curry powder
• 1 1/2 teaspoons ground ginger
• 1 teaspoon salt
• 1 tablespoon red pepper paste
• 6 cups tomato sauce
• 1 1/2 cups frozen peas, thawed
• 1 1/2 cups chopped carrot

Recipe

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


• heat olive oil in a large saucepan over medium heat. stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes. stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.

Buttermilk Biscuits

Ingredients

• Servings: 5
• 5 pounds self-rising flour
• 2 tablespoons baking powder
• 1 cup lard, melted
• 2 quarts buttermilk
• 1 cup 2% milk
• 1/4 cup bacon drippings

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat the oven to 375 degrees f (190 degrees c).
• in a large bowl, stir together the self-rising flour and baking powder. pour in the melted lard and mix until blended. stir in the buttermilk and milk just until the dough comes together.
• pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. cut into biscuits using a biscuit cutter or round cookie cutter. place on baking sheets, spacing about 1 inch apart. brush the tops with bacon drippings.
• bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned.

Cindy's Tuna, Spinach, And Bacon Quiche

Ingredients

• Servings: 1
• 2 eggs
• 1/2 cup milk
• 1/2 cup blue cheese salad dressing
• 1 teaspoon cornstarch
• 1/4 cup thawed frozen chopped spinach
• 1 (12 ounce) can solid white tuna packed in water, drained
• 3 slices bacon strips, cooked and chopped
• 6 ounces swiss cheese, shredded
• 1 (9 inch) unbaked pie shell

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• whisk together eggs, milk, blue cheese dressing, and cornstarch in a bowl until smooth. fold in spinach, tuna, bacon, and swiss cheese until evenly mixed. pour into pie shell.
• bake in preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

Lemon Poppy Seed Muffins I

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 3/4 cup white sugar
• 1/4 cup poppy seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup lemon flavored yogurt
• 1/4 cup vegetable oil
• 1 tablespoon grated lemon zest
• 1/3 cup lemon juice
• 3 tablespoons white sugar

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (205 degrees c). lightly grease a muffin tin.
• combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
• in a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. blend well and pour over the flour mixture. mix until just combined. do no overmix!
• spoon batter evenly between the prepared muffin cups. bake at 400 degrees f (205 degrees c) for 20 minutes.
• combine the lemon juice with the remaining 3 tablespoons white sugar. stir into sugar dissolves.
• once the muffins are baked pierce the tops several times with a toothpick. slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. let muffins cool in pans for 10 minutes before removing them from the tin.

make-ahead mashed potatoes

Ingredients

• Servings: 12
• 5 pounds yukon gold potatoes, cooked and mashed
• 2 (3 ounce) packages cream cheese
• 8 ounces sour cream
• 1/2 cup milk
• 2 teaspoons onion salt
• ground black pepper to taste

Recipe

• combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. mix well and place in a large casserole.
• cover and bake at 325 degrees f (165 degrees c) for 50 minutes.

Orange Sunrise Smoothie

Ingredients

• Servings: 2
• 1/2 cup orange juice
• 1 banana, frozen and chunked
• 1 peach, peeled and sliced
• 1/2 cup honeydew melon, cubed
• 1 (8 ounce) container orange yogurt
• 1 teaspoon white sugar
• 1/2 cup ice

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine the orange juice, banana, peach, honeydew melon, yogurt, sugar, and ice in a blender. blend until smooth, or chunky, as desired. pour into two glasses and serve.

Cookie Dough For Ice Cream (eggless)

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 2 1/2 tablespoons brown sugar
• 3 tablespoons white sugar
• 2 tablespoons butter, softened
• 1/8 teaspoon vanilla extract
• 2 tablespoons water

Recipe

Preparation Time: 5 mins Ready Time: 20 mins


• in a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. stir in vanilla and water. mix in the flour until well blended. shape into a loaf or log, and freeze for 1 to 2 hours.
• cut into small chunks, and mix into softened ice cream. freeze for 15 minutes or until firm before serving.

Hawaiian Chicken I

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 2 cups teriyaki sauce, divided
• 6 pineapple rings
• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 3/4 cup soy sauce
• 3/4 cup unsweetened pineapple juice
• 6 tablespoons worcestershire sauce

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 8 hrs 30 mins


• place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. cover and refrigerate 8 hours or overnight.
• preheat a grill for high heat.
• lightly oil the grill grate. place chicken breasts on grill, and discard marinade. cook for 8 minutes per side, or until juices run clear. brush with the remaining teriyaki sauce during the last 5 minutes. when almost done, place one pineapple ring on top of each breast, and brush with melted butter.
• in a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and worcestershire sauce. cook, stirring occasionally, until sugar is dissolved. serve with chicken for dipping!

terrific turkey brine

Ingredients

• Servings: 1.25
• 1 gallon distilled water
• 1 (750 milliliter) bottle white
• 1 1/2 cups salt
• 2 orange, quartered
• 2 tablespoons dried rosemary

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• line a large stockpot with a large food safe bag. pour the water, , and salt into the bag; stir until the salt is completely dissolved. squeeze the orange quarters into the liquid and then drop them into the pot. add the rosemary and give a final stir.
• to use, carefully lower a thawed turkey into the brine and tie the bag to seal; store in refrigerator at least 5 hours before cooking.

Banana Wheat Bread

Ingredients

• Servings: 1
• 2 cups whole wheat flour
• 1/4 cup wheat germ
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups mashed bananas
• 1/4 cup vegetable oil
• 1/2 cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Recipe

• grease a 9 x 5 inch loaf pan. preheat oven to 350 degrees (175 degrees c).
• combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
• in a large bowl, whisk together flour, wheat germ, salt, and baking soda. make a well in dry ingredients, and add the banana mixture. mix together until dry ingredients are moistened. stir in nuts. pour batter into prepared pan.
• bake 1 hour in preheated oven. test for doneness, and cool on wire rack.

chicken calvados

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1/2 teaspoon seasoned salt
• 4 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1/2 cup chopped green onions
• 3 cups sliced fresh mushrooms
• 3 granny smith apples, peeled and sliced
• 1 cup apple
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy cream

Recipe

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


• combine flour and seasoned salt in a wide, shallow dish. coat the chicken breasts in the seasoned flour. heat the butter in a large skillet over medium-high heat. brown chicken in the butter, about 3 minutes on each side. transfer chicken to a plate and tent with foil.
• combine the onions, mushrooms, and apples in the skillet. cook and stir until the apples are just tender, about 5 minutes. stir in the , thyme, salt, and pepper; bring to a simmer. return chicken to the pan; cook, uncovered, about 10 minutes. stir in cream, and simmer until thickened, about 5 minutes.

calico squash casserole

Ingredients

• Servings: 8
• 2 cups sliced yellow squash
• 1 cup sliced zucchini
• 1 onion, chopped
• 1/4 cup sliced green onion
• 1 cup water
• 1 teaspoon salt, divided
• 2 cups crushed buttery round crackers
• 1/2 cup melted butter
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large carrot, shredded
• 1/2 cup mayonnaise
• 1/2 (4 ounce) jar diced pimento peppers, drained
• 1 teaspoon sage
• 1/2 teaspoon white pepper
• 1 cup shredded sharp cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. cover and cook over medium heat about 6 minutes. drain well and set aside.
• in a medium bowl combine cracker crumbs and butter. mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
• in a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. fold in squash mixture and spoon over crumb crust. sprinkle cheese on top, and then the remaining cracker crumbs.
• bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

Mexican Casserole

Ingredients

• Servings: 4
• 1 (16 ounce) can refried beans
• 3/4 onion, diced
• 5 (10 inch) flour tortillas
• 1 cup salsa
• 2 cups shredded cheddar or colby jack cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray a 9-inch pie pan with non-stick cooking spray.
• in a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
• place one tortilla in the bottom of the greased pan. spread about 1/3 cup of the bean mixture over it. layer a few tablespoons of salsa over this. then, place another tortilla over the salsa, and add more of the bean mixture. follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. on the top layer, make sure to use lots of salsa and cheese!
• bake until the cheese is melted, approximately 15 to 20 minutes.

traditional bakewell tart

Ingredients

• Servings: 1
• 7 tablespoons all-purpose flour
• 3 tablespoons ground almonds
• 1/4 teaspoon baking powder
• 1/4 pound pie crust pastry
• 2 tablespoons strawberry jam
• 1/4 cup butter
• 1/4 cup superfine sugar
• 1 egg
• 1/4 teaspoon lemon zest
• 1 teaspoon confectioners' sugar (optional)

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). grease an 8 inch pie plate. whisk together the flour, ground almonds, and baking powder; set aside.
• roll the pie crust pastry into a round shape a little larger than the pie plate. cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle the strip where the pastry overlaps. this will create a crust that is slightly thicker around the lower edges. spread the strawberry jam evenly over the center of the pastry shell.
• beat the butter and sugar with an electric mixer in a bowl until light and fluffy. whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. spread the batter over the jam in the pie shell.
• bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. sprinkle with confectioner's sugar.

Cornflake Candy

Ingredients

• Servings: 54
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 6 cups cornflakes cereal
• 1 cup dry roasted peanuts
• 1 (11 ounce) package butterscotch chips

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins


• combine white sugar, brown sugar, and corn syrup in a microwave-safe glass or ceramic bowl and heat until sugars have dissolved, about 1 minute. stir in peanut butter. place the cornflakes and peanuts into a large bowl and stir in syrup mixture, mixing well.
• spray a 9x13 inch pan with cooking spray. lightly press the corn flake mixture into the pan. melt the butterscotch chips in the same microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or butterscotch will scorch. spread over the cornflake mixture. allow candy to cool, then cut into 1x2 inch bars.

mild curry omelet

Ingredients

• Servings: 1
• 1 tablespoon light sesame oil
• 1/2 teaspoon minced garlic
• 2 tablespoons minced onion
• 2 tablespoons thinly sliced green onion
• 1/4 cup diced red bell pepper
• 1/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 eggs, beaten

Recipe

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


• heat sesame oil in a skillet over medium heat. stir in the garlic, and cook for 20 seconds until fragrant, then stir in the onion, green onion, bell pepper, and salt. cook for a minute or two until the vegetables soften. sprinkle with coriander, cumin, and turmeric; cook for 30 seconds until fragrant.
• spread the vegetables evenly over the bottom of the skillet. pour in egg, and cook gently until set, then turn over, and cook for an addition 30 seconds to firm. roll omelet a plate to serve.