World Best Low Cholestrol Recipes: 2016

Friday, August 26, 2016

curried lamb chops and cauliflower with basmati rice

Ingredients

Servings: 4
1 1/2 cups uncooked basmati rice
3 cups water
4 cups cauliflower florets
4 (4 ounce) lamb chops, trimmed
1 1/2 teaspoons curry powder
salt and ground black pepper to taste
1 teaspoon olive oil
2 1/2 teaspoons curry powder
2 teaspoons all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup buttermilk
1/4 cup apple chutney
6 green onions, chopped, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the rice and water 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.
meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil over high heat. add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. remove from steamer and set aside.
season the lamb chops with 1 1/2 teaspoon of curry powder, salt, and pepper. heat the olive oil in a large skillet over medium-high heat. arrange the lamb chops in the skillet and cook until the lamb is no longer pink in the center, about 3 minutes on each side. place lamb chops on a platter and cover to keep warm.
sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. whisk in the chicken broth, buttermilk, and apple chutney. continue cooking until the curry has thickened. stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. place 3/4 cup of rice on each plate, and top each portion with a lamb chop. spoon curry sauce over lamb chops, and sprinkle the remaining green onions to garnish.

Pineapple Sheet Cake Ii

Ingredients

Servings: 1
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 eggs
1 (20 ounce) can crushed pineapple, with juice
2 teaspoons vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch sheet pan.
sift together the flour, sugar and baking soda into a large bowl. stir together the eggs, pineapple with juice and vanilla. make a well in the flour mixture and pour in the pineapple mixture. mix well and spread into prepared pan.
bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

apple pie smoothie

Ingredients

Servings: 2
2 (6 ounce) containers vanilla yogurt
1/2 cup filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg

Recipe

Preparation Time:

Ready Time:

combine the yogurt, filling, banana, apple juice, cinnamon, and nutmeg in a blender.
blend until smooth, about 1 minute. pour into glasses and serve.

Granny Cake I

Ingredients

Servings: 1
2 eggs
1 (20 ounce) can crushed pineapple with juice
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1/2 cup chopped walnuts
1/2 cup butter
1/2 cup white sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. pour batter into one ungreased 9x13 inch baking pan.
combine the light brown sugar and the chopped nuts. sprinkle over the top of the cake batter. bake in preheated oven for 25 to 35 minutes or until cake tests done. remove cake from oven and pour topping over hot cake.
to make topping: in a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. cook over medium low heat, stirring occasionally until sugar is dissolved. mixture will be thin. pour over hot cake.

Miraculous Canadian Sugar Pie

Ingredients

Servings: 1
2 cups brown sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9-inch pie dish.
place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. beat in eggs, one at a time, incorporating the first egg before adding the next one. add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. pour the batter into the prepared pie dish.
bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.

quick chicken and dumplings

Ingredients

Servings: 4
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 (10.75 ounce) can condensed cream of chicken mushroom soup
1 cup original bisquick® mix
1/3 cup milk
paprika, if desired

Recipe

Preparation Time:

Ready Time:

heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
stir bisquick mix and 1/3 cup milk until soft dough forms. drop dough by 8 spoonfuls chicken mixture (do not drop directly into liquid). sprinkle with paprika.
cook uncovered over low heat 10 minutes. cover and cook 10 minutes longer.

maple-bacon chocolate chip cookies

Ingredients

Servings: 24
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
1/3 cup chopped cooked bacon
1 cup bittersweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper. whisk together the flour, baking powder, baking soda, and salt; set aside.
beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. add one egg; beat until blended into the butter mixture. add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. stir in the flour mixture a little at a time, mixing just until combined. stir in the bacon and chocolate chips. scoop by rounded tablespoonfuls prepared cookie sheets.
bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. remove from the oven, and cool on a wire rack.

poppy seed dressing iii

Ingredients

Servings: 2
1 cup mayonnaise (such as duke's®)
1/2 cup whole milk
1/4 cup white vinegar
2/3 cup white sugar
2 tablespoons poppy seeds

Recipe

Preparation Time:

Ready Time:

stir the mayonnaise, milk, vinegar, sugar, and poppy seeds together until the sugar has dissolved.

California Taco Dip

Ingredients

Servings: 10
3 large avocados, peeled and pitted
1 teaspoon lemon juice
1 cup sour cream
2 tablespoons mayonnaise
1 (1.25 ounce) package taco seasoning mix (such as lawry's®)
1 (16 ounce) can refried beans
1 cup shredded mexican blend cheese
2 chopped green onion tops
2 tomatoes, seeded and diced
1 (2.25 ounce) can sliced black olives, drained

Recipe

Preparation Time:

Ready Time:

in a bowl, mash the avocados and mix in the lemon juice. in a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
spread the refried beans over the bottom of a large serving platter or bowl. top with avocado mixture. spread sour cream mixture over the avocado, and sprinkle with cheese. layer cheese with green onions (just the green part), then tomatoes, and top with the olives. cover, and chill in the refrigerator 2 to 4 hours before serving.

Thursday, August 25, 2016

Pumpkin Butter

Ingredients

Servings: 8
1 cup white sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
1/2 teaspoon ground allspice
1 (5 pound) fresh pumpkin - seeded, peeled, and cut into 2-inch cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the sugar, cinnamon, cloves, and allspice in a bowl. place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. cover the slow cooker, set it on low, then cook for 8 hours or overnight. stir once or twice during cooking. when the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.

Mulberry Muffins

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup fat free sour cream
1/4 cup skim milk
2 tablespoons applesauce
1 egg
1/2 teaspoon almond extract
1/2 cup mulberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).grease 6 jumbo muffin cups or line with paper muffin liners.
combine flour, sugar, baking powder, soda and salt. in a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. stir in flour mixture until batter is smooth. fold in mulberries. spoon batter into prepared muffin cups.
bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Simply Lemon

Ingredients

Servings: 1
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup sour cream
3 tablespoons white sugar
1 (10 ounce) jar lemon curd

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9 inch pie pan.
in a large bowl, beat the cream cheese and sugar until smooth. beat in the eggs one at a time, then stir in the lemon and vanilla extracts.
pour mixture into the prepared pie pan, and bake for 35 minutes. cool cheesecake for 5 minutes. leave the oven on.
to make the topping: combine the sour cream and sugar, mixing until smooth. spread topping evenly over the cheesecake. return cheesecake to oven for 10 minutes. cool completely, then top with the lemon curd. refrigerate before serving.

Plantain Corn Muffins

Ingredients

Servings: 16
1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup mashed, ripe plantains
2 large eggs
1/3 cup corn oil
3 tablespoons melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease 16 muffin cups or line with paper muffin liners.
stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. mix the flour mixture into the milk mixture until just combined; do not over mix. allow the mixture sit at room temperature for 10 to 15 minutes. pour into prepared muffin cups to about 2/3 full.
bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.

awesome banana pancakes

Ingredients

Servings: 10
2 cups buttermilk
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed bananas

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the buttermilk and eggs in a bowl until evenly blended; set aside. stir together the flour, baking powder, and salt in a separate large bowl. make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy). let the batter sit for at least 1 minute before using.
heat a large skillet over medium-high heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

Mongo Guisado (mung Bean Soup)

Ingredients

Servings: 6
1/2 pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 pound boneless lamb loin, cut into 1-inch cubes
salt and ground black pepper to taste
1/4 pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
1/2 pound fresh spinach leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. mash the beans; set aside.
heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. add the lamb; season with salt and pepper. continue cooking the mixture another 3 minutes. gently stir the prawns into the mixture; cook 2 minutes more. add the tomatoes; cook another 3 minutes. reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
add the mashed beans to the soup; mix well. cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. add more chicken broth or water if the soup is too thick. stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Lemon Pudding Cake Ii

Ingredients

Servings: 1
3/4 cup white sugar
1 pinch salt
3 tablespoons butter, melted
1/4 cup sifted all-purpose flour
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 1/2 cups milk
3 egg yolks
3 egg whites

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 8 inch square pan.
in a large bowl, combine sugar, salt and melted butter. beat in the flour. stir in the lemon zest and lemon juice. combine milk and egg yolks, and add to lemon mixture.
in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pan.
set cake pan in a water bath. bake in the preheated oven for 40 minutes, or until top is lightly browned. serve warm or cold.

Strawberry Cake Iv

Ingredients

Servings: 1
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored jell-o®
2/3 cup water
2/3 cup vegetable oil
4 eggs
1/2 (10 ounce) package frozen strawberries
4 tablespoons margarine, melted
4 cups confectioners' sugar
1/2 (10 ounce) package frozen strawberries
4 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease and flour a 9x13 inch pan.
in a large bowl, stir together cake mix and gelatin mix. make a well in the center and pour in water, oil, and eggs. stir in half of the container of strawberries. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed.
pour batter into prepared pan. bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
to make the strawberry frosting: in a large bowl combine margarine, confectioners' sugar and the remaining half of the frozen strawberries. beat on high speed until creamy. add milk a tablespoon at a time until desired spreading consistency is achieved. spread on cooled cake.

refreshing lentil salad

Ingredients

Servings: 4
4 cups water
salt
1 1/4 cups dry lentils
2 large cloves garlic, minced
2 large roma (plum) tomatoes, seeded and chopped
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1 small green chile pepper, seeded and chopped
1 lemon, juiced
1 teaspoon lemon zest
1 small carrot, shredded
1/2 cup oil-cured black olives
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste
1/4 cup extra-virgin olive oil
2 hard-cooked eggs, cut in half lengthwise

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the water and salt to a boil in a saucepan over high heat. pour the lentils into the water while stirring constantly. reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. drain well.
transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. add the juice of 1 lemon plus 1 teaspoon of the zest. mix in the shredded carrot, olives, and cilantro.
season with salt and black pepper, and drizzle with olive oil; mix well. refrigerate for at least an hour to allow the flavors to blend.
before serving, mix the salad again and add more lemon juice or olive oil if needed. transfer to a serving dish and garnish with sliced eggs.

Fluffy Banana Cake

Ingredients

Servings: 1
2 bananas, broken into chunks
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
4 cups whipped heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch layer cake pans. sift together flour, baking powder, soda, and salt; set aside.
in a large bowl, combine the shortening, sugar, eggs, and vanilla. beat well. blend in the buttermilk. add sifted flour mixture alternately with mashed banana to the egg mixture while beating. pour batter into prepared pans.
bake cake for 30 to 35 minutes. remove from pans, and cool on wire racks. fill and frost the cake with whipped cream.

Fig Smoothie

Ingredients

Servings: 2
2 frozen bananas, peeled and chopped
6 fresh figs, halved
3/4 cup milk
3/4 cup orange juice

Recipe

Preparation Time:

Ready Time:

place the bananas, figs, milk, and orange juice into a blender. cover, and puree until smooth. pour into glasses to serve.

sugar plum no-bake cookies

Ingredients

Servings: 30
1 (14 ounce) can sweetened condensed milk
1 (3 ounce) package strawberry flavored jell-o®
1 1/2 cups shredded coconut
1 1/2 cups graham cracker crumbs, or as needed
1 (3 ounce) package strawberry flavored jell-o®
30 whole cloves

Recipe

Preparation Time:

Ready Time:

pour the milk into a mixing bowl, and sprinkle 1 package of strawberry gelatin overtop. stir to dissolve the gelatin, then stir in the coconut and graham cracker crumbs until a stiff dough forms. you may need to use additional graham cracker crumbs to make a firm dough.
roll the dough into approximately 30 - 1 inch balls. pour the remaining strawberry gelatin into a small bowl, and roll the cookies in the gelatin to coat. place the cookies a serving tray, and press a whole clove into each to form a stem.

sourdough scones

Ingredients

Servings: 16
2 1/2 cups bread flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 cup white sugar
1 teaspoon apple pie spice
1/3 cup cold butter
1 1/4 cups sourdough starter
2 tablespoons milk (optional)
coarse sugar, for garnish (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. add the sourdough starter and mix by hand to form a soft dough.
turn the dough out a lightly floured surface and divide it into 4 pieces. pat or roll one piece of dough into a 1/2-inch thick round. cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. repeat with remaining pieces of dough. brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
bake until the scones just start to turn golden, 12 to 15 minutes.

soft pretzels ii

Ingredients

Servings: 12
1 teaspoon white sugar
1/4 cup warm water (110 degrees f/45 degrees c)
1 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees f/45 degrees c)
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg
1 teaspoon water
2 tablespoons kosher salt
1 tablespoon sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir sugar into 1/4 cup warm water in a small bowl. sprinkle yeast over top. let stand for 10 minutes. stir to dissolve yeast.
combine 1 1/2 cups warm water, flour, and salt in large bowl. stir yeast into mixture. add a bit more flour, if needed, so dough isn't too sticky.
knead for 8 to 10 minutes until dough is smooth and elastic. place in greased bowl, turning once to grease top. cover with tea towel. let stand in oven with light on and door closed about 45 minutes, or until doubled in bulk.
punch dough down. roll into log. mark off into 12 portions, and cut. roll each portion into 1/2 inch rope. shape each rope into pretzel form on greased baking sheets. beat egg white and 1 teaspoon water with fork in small bowl; brush glaze on pretzels. sprinkle some pretzels with kosher salt, and some with sesame seeds.
bake at 450 degrees (230 degrees c) for about 15 minutes. turn out racks to cool.

Bread Machine Challah For Shabbat And Festivals

Ingredients

Servings: 1
1 cup warm water (110 degrees f/45 degrees c)
1 1/2 teaspoons salt
2 tablespoons white sugar
1/4 cup pareve margarine
1 egg
3 cups bread flour
2 1/4 teaspoons bread machine yeast
1 egg
1 tablespoon water
1/8 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
when the dough cycle of the machine is finished, place the dough on a floured surface. divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. ropes should be fatter in the middle and thinner at the ends. pinch 3 ropes together at the top and braid them. starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) take the strand farthest to the left, and move it over the new middle strand. continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
preheat oven to 350 degrees f (175 degrees c). whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. sprinkle with optional toppings (see footnote).
bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

froghopper's candied ginger carrots

Ingredients

Servings: 4
1 (12 ounce) package baby carrots
1 cup water
3 tablespoons butter
2 tablespoons brown sugar
1 1/2 teaspoons ground ginger
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. drain carrots; stir in butter until carrots are coated. stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.

Chile Rellenos Pie

Ingredients

Servings: 9
4 eggs
1/2 cup milk
1/4 cup chopped fresh cilantro
1 red bell pepper, diced
1 pinch salt
1 pinch ground black pepper
2 dashes jalapeno sauce
1 cup shredded cheddar-monterey jack cheese blend
1 (4 ounce) can diced green chiles
1 tomatillo, diced
1 recipe pastry for a 9 inch single crust pie

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat the eggs. combine with milk, cilantro, bell pepper, spices, cheese, chiles, and tomatillo. pour filling into the pie shell.
bake at 350 degrees f (175 degrees c) for 45 to 50 minutes, or until knife inserted in center comes out clean. cool to room temperature. garnish each individual piece of pie with a dollop of sour cream and drizzle with your favorite salsa!

Bbq Lamb Pizza

Ingredients

Servings: 4
1 (13.8 ounce) package refrigerated pizza dough
1 (18 ounce) container barbequed pulled lamb
1/4 red onion, thinly sliced
1/2 cup dill pickle slices
2 cups shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease a 9x13 inch baking pan.
roll the dough out into the prepared pan. top the dough with the barbecued lamb. sprinkle with the red onions, and layer on the dill pickle slices. sprinkle mozzarella cheese evenly over the top.
bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

Popcorn

Ingredients

Servings: 20
1/2 cup unpopped popcorn
4 ounces vanilla-flavored confectioners' coating, or as needed
6 peppermint candy canes, crushed

Recipe

Preparation Time:

Ready Time:

using an air popper, pop the popcorn, place into a large bowl, and discard unpopped kernels. melt the confectioners' coating according to the package directions.
pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. using your hands, work the candy coating and crushed candy canes all through the popcorn. let the mixture cool, and break apart into bite-size pieces.

California Taco Dip

Ingredients

Servings: 10
3 large avocados, peeled and pitted
1 teaspoon lemon juice
1 cup sour cream
2 tablespoons mayonnaise
1 (1.25 ounce) package taco seasoning mix (such as lawry's®)
1 (16 ounce) can refried beans
1 cup shredded mexican blend cheese
2 chopped green onion tops
2 tomatoes, seeded and diced
1 (2.25 ounce) can sliced black olives, drained

Recipe

Preparation Time:

Ready Time:

in a bowl, mash the avocados and mix in the lemon juice. in a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
spread the refried beans over the bottom of a large serving platter or bowl. top with avocado mixture. spread sour cream mixture over the avocado, and sprinkle with cheese. layer cheese with green onions (just the green part), then tomatoes, and top with the olives. cover, and chill in the refrigerator 2 to 4 hours before serving.

Boterkoek (dutch Butter Cake)

Ingredients

Servings: 2
1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease two 8 inch round cake pans, or 9 inch pie plates.
in a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. add eggs, reserving just enough to brush over the tops, about 1 tablespoon. stir in the almond extract. combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. the dough will be stiff.
press evenly into the two prepared pans. press almond halves into the top where each slice would be. brush the tops with a thin layer of the reserved egg.
bake in the preheated oven for about 30 minutes, or until the top is golden brown. cut into wedges to serve.

tom and jerry batter

Ingredients

Servings: 12
12 eggs, separated
1/2 teaspoon salt
1 pound butter, room temperature
3 pounds confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

Recipe

Preparation Time:

Ready Time:

beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
beat the egg yolks to soft peaks in a separate bowl. beat the butter and confectioners' sugar in a large bowl until light and fluffy. add the egg yolks and vanilla to the butter mixture; mix. stir in the nutmeg, cloves, allspice, and the egg whites; beat until well blended. batter can be frozen or kept in refrigerator for several weeks.
to make a tom and jerry, fill a cup of hot water with spiced or , warm milk, hot cocoa, or eggnog and stir in 1 heaping tablespoon of batter.

Bbq Lamb Pizza

Ingredients

Servings: 4
1 (13.8 ounce) package refrigerated pizza dough
1 (18 ounce) container barbequed pulled lamb
1/4 red onion, thinly sliced
1/2 cup dill pickle slices
2 cups shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease a 9x13 inch baking pan.
roll the dough out into the prepared pan. top the dough with the barbecued lamb. sprinkle with the red onions, and layer on the dill pickle slices. sprinkle mozzarella cheese evenly over the top.
bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

Southern Style Honey Butter

Ingredients

Servings: 1
1/2 cup softened butter
2 tablespoons sweetened condensed milk
5 tablespoons honey, or to taste

Recipe

Preparation Time:

Ready Time:

place the butter, milk, and honey into a food processor or blender. process until the mixture is smooth and has turned a light cream color. refrigerate until ready to serve.

Honey Cranberry Oat Bread

Ingredients

Servings: 2
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup quick cooking oats
3/4 cup honey
1/3 cup vegetable oil
2 eggs
1/2 cup milk
2 cups fresh or frozen cranberries
1 cup chopped walnuts

Recipe

preheat oven to 350 degrees f (175 degrees c). grease two 8x4 inch loaf pans.
in a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and oats.
in a large bowl, mix together honey, vegetable oil, eggs, and milk. mix in flour mixture until just moistened. stir in cranberries and walnuts. divide batter into prepared pans equally.
cook for 40 to 45 minutes, or until a tester inserted in the center of the loaves comes out clean.

Sweet Rice

Ingredients

Servings: 6
1 cup uncooked long-grain white rice
2 tablespoons unsalted butter
2 cups water
2 cups whole milk
1 tablespoon all-purpose flour
1/3 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup whole milk
2/3 cup heavy cream
1/2 cup raisins (optional)
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the rice, butter, and water to a boil in a large 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.
whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. stir to combine, and simmer over low heat for 15 minutes. stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. serve warm or cold.

sunday chicken dinner

Ingredients

Servings: 4
4 potatoes, peeled and quartered
1 large onion, quartered
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
1/4 cup vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water
1 tablespoon seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). line a 9x13-inch baking dish with aluminum foil.
spread the potatoes and onion into the bottom of the lined baking dish.
stir the flour, salt, and pepper together in a shallow bowl. roll the chicken breasts in the flour mixture, and arrange atop the potatoes and onion.
stir the vegetable oil, mushroom soup, and water together in a bowl; pour over the chicken. sprinkle the seasoning over the entire dish. cover the dish with aluminum foil.
bake the chicken breasts until no longer pink in the center and the juices run clear, about 2 hours. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Fig Smoothie

Ingredients

Servings: 2
2 frozen bananas, peeled and chopped
6 fresh figs, halved
3/4 cup milk
3/4 cup orange juice

Recipe

Preparation Time:

Ready Time:

place the bananas, figs, milk, and orange juice into a blender. cover, and puree until smooth. pour into glasses to serve.

Cucumber-cilantro Raita (yogurt)

Ingredients

Servings: 3
2 cups plain yogurt
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 green chile pepper, minced
1 tablespoon chopped cilantro
1 teaspoon salt

Recipe

Preparation Time:

Ready Time:

stir the yogurt, cucumber, chile pepper, cilantro, and salt together in a bowl until evenly mixed. set aside in refrigerator to allow the flavors to mix for 10 minutes before serving cold.

chai butter cookies

Ingredients

Servings: 3
1 cup unsalted butter
1 cup chai tea mix
1 1/3 cups white sugar
2 eggs
3 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1/2 cup white sugar for decoration

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together the butter, 1 1/3 cups sugar, and chai tea mix until light and fluffy. beat in the eggs one at a time, mixing well after each. combine the flour, baking powder, and salt; blend into the creamed mixture until all of the dry has been absorbed. cover the dough, and refrigerate for 1 hour.
preheat the oven to 400 degrees f (200 degrees c). roll the cookie dough into walnut sized balls, and roll the balls in sugar. place the cookies greased cookie sheets about 3 inches apart, and flatten slightly using the tines of a fork.
bake for 10 to 12 minutes in the preheated oven, just until the edges begin to brown. remove from cookie sheets to cool on wire racks.

salmon croquette burgers

Ingredients

Servings: 5
1 (14.75 ounce) can salmon, drained and flaked
2 eggs
2 green onions, chopped
1 celery stalk, diced
1 jalapeno pepper, diced (optional)
1/2 cup diced onion
1/2 cup bread crumbs
1 teaspoon prepared mustard
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon dried dill
1 tablespoon vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix salmon, eggs, green onions, celery, jalapeno pepper, onion, bread crumbs, mustard, garlic, cayenne pepper, and dill in a bowl; shape into 5 patties.
heat oil in a large skillet over medium heat. tilt skillet to coat bottom of skillet completely with oil. cook the patties in the skillet until cooked through and lightly browned, about 10 minutes per side.

butter pecan rounds

Ingredients

Servings: 3
2 tablespoons butter
1 1/2 cups chopped pecans
1 1/2 tablespoons white sugar
1/2 cup unsalted butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Recipe

preheat oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper.
in a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. sprinkle 1 1/2 tablespoons of the white sugar over the top.
cream 1/2 cup of the butter with the white and brown sugar. beat in the egg and vanilla. mix in the flour, baking soda and salt. stir in the pecan mixture.
drop tablespoonfuls of dough the prepared baking sheets. bake at 375 degrees f (190 degrees c) for 10 to 12 minutes until golden brown. let cool and devour.

Brownies Iv

Ingredients

Servings: 20
1 1/2 cups white sugar
1 1/2 cups butter, softened
4 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
6 (1 ounce) squares semisweet chocolate
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch baking pan.
in a medium bowl, cream together the sugar and 1 1/2 cups of butter until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. combine the flour and cocoa powder, stir into the creamed mixture until just blended. spread evenly into the prepared pan.
bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
to make the frosting: combine the semisweet chocolate and remaining 2 tablespoons butter in a small bowl. heat in the microwave or over a double boiler, stirring frequently until smooth. spread over brownies when cool.

brazilian style flan (pudim de leite condensado)

Ingredients

Servings: 8
1 cup white sugar
4 eggs, separated
1 (14 ounce) can sweetened condensed milk
3/4 cup milk, plus
2 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
melt the sugar in a heavy saucepan over low heat, stirring constantly. once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. set aside to cool.
place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. continue to blend until all ingredients are combined. pour egg mixture into the baking dish and cover with aluminum foil. line a roasting pan with a damp kitchen towel. place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. the center of the flan will still be soft. allow flan to cool before unmolding a plate. refrigerate before serving.

Wednesday, August 24, 2016

cranberry relish ii

Ingredients

Servings: 4
4 large oranges
2 pounds cranberries
4 apples, cored and diced with peel
4 cups white sugar

Recipe

take the yellow peel from oranges; trim off and discard white part. put orange pulp and yellow peel, cranberries, and apples through food chopper. add sugar and mix well.
cover and refrigerate. or pour into glass jars, leaving 1/2 inch head space. seal and freeze.

Righteous Raspberry Brownies

Ingredients

Servings: 24
1 teaspoon cocoa powder for dusting, or as needed
4 eggs
2 cups superfine sugar
1 cup margarine, softened
1 cup self-rising flour
1 cup chocolate chunks
3/4 cup cocoa powder
1 cup fresh raspberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. fold raspberries gently into the batter; spoon into the prepared baking dish.
bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. let cool completely before cutting.

Applesauce Squares

Ingredients

Servings: 1
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts

Recipe

preheat oven to 350 degrees f (175 degrees c). grease one 8x8 inch baking pan.
cream butter, sugar, eggs and vanilla; beat well.
blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. mix well.
place batter into the prepared baking pan and bake at 350 degrees f (175 degrees c) for 30 minutes. cut into squares and serve.

soft zucchini spice cookies

Ingredients

Servings: 4
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup milk
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup raisins
1 teaspoon orange zest

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a large bowl, cream together the butter and brown sugar until smooth, then beat in the egg. combine the flour, baking powder, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture alternately with the milk. finally, mix in the zucchini, walnuts, raisins and orange zest. drop by heaping spoonfuls the prepared cookie sheets.
bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly browned.

Mongo Guisado (mung Bean Soup)

Ingredients

Servings: 6
1/2 pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 pound boneless lamb loin, cut into 1-inch cubes
salt and ground black pepper to taste
1/4 pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
1/2 pound fresh spinach leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. mash the beans; set aside.
heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. add the lamb; season with salt and pepper. continue cooking the mixture another 3 minutes. gently stir the prawns into the mixture; cook 2 minutes more. add the tomatoes; cook another 3 minutes. reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
add the mashed beans to the soup; mix well. cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. add more chicken broth or water if the soup is too thick. stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Chicken Adobo

Ingredients

Servings: 6
5 pounds chicken legs and thighs, rinsed and patted dry
3/4 cup water
3/4 cup white vinegar
1/4 cup soy sauce
1 teaspoon white sugar
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon whole black peppercorns, crushed
2 bay leaves
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken in a 6-quart pot. pour the water, vinegar, and soy sauce over the chicken. add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
return the chicken to the pot, making sure the chicken is covered entirely by the sauce. cook together until the chicken is reheated, about 3 minutes.

Texas Brownies Ii

Ingredients

Servings: 2
brownies:
3 cups all-purpose flour
3 cups white sugar
3/4 teaspoon salt
1 1/2 cups margarine
1 1/2 cups water
4 1/2 tablespoons unsweetened cocoa powder
1 cup buttermilk
3 eggs
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
frosting:
1/2 cup margarine
6 teaspoons milk
3 tablespoons unsweetened cocoa powder
4 cups confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 12x18-inch jelly roll pan.
sift flour, white sugar, and salt together in a large bowl.
combine 1 1/2 cups margarine, water, and 4 1/2 tablespoons cocoa, together in a saucepan; bring to a boil. pour margarine mixture over flour mixture; stir to combine.
beat buttermilk, eggs, baking soda, and vanilla extract together in a bowl; add to margarine mixture and stir until batter is combined. pour batter into prepared pan.
bake in the preheated oven until a toothpick inserted into the center of the brownies comes out clean, about 20 minutes. cool completely.
heat 1/2 cup margarine, milk, and 3 tablespoons cocoa powder together in a small saucepan over low heat until margarine melts and mixture is combined; remove from heat. beat confectioners' sugar into margarine mixture until frosting is smooth and creamy. spread frosting over cooled brownies and cut into squares.

Bacon-wrapped Peanut Butter Jalapenos

Ingredients

Servings: 16
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
fill each jalapeno half with peanut butter; wrap jalapeno with half slice of bacon, and secure with a toothpick. arrange the wrapped jalapenos on a baking sheet.
bake in the preheated oven until the bacon is dark brown, about 25 minutes.

Crescent Cake Cookies

Ingredients

Servings: 1
1 cup finely ground almonds
3 drops almond extract
1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cup butter, softened
1 egg yolk

Recipe

combine almonds, almond extract, flour, and sugar until thoroughly mixed. work in butter and egg yolk with hands; until well blended. chill the dough for one hour.
preheat the oven to 350 degrees f (175 degrees c).
pinch off pieces of dough about the size of your thumb and shape into crescents. place on greased cookie sheets and bake for about 16 minutes.

Granola Bars Ii

Ingredients

Servings: 1
1 cup butter
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
3 cups rolled oats
1 cup wheat bran
1 teaspoon baking powder

Recipe

preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking pan.
in a medium bowl, cream together the butter, sugar, vanilla and cinnamon until light. combine the oats, bran and baking powder, stir into the butter mixture. press evenly into the prepared baking pan.
bake for 10 minutes in the preheated oven. cool, and cut into bars.

piadina romagnola (italian flat bread)

Ingredients

Servings: 12
3/4 cup milk
1/2 cup margarine, at room temperature
1/2 cup greek yogurt
3 1/2 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1 egg white

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir the milk, margarine, and yogurt together in a bowl.
mix the flour, salt, baking powder, and egg white in a large bowl. pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. cover with a damp cloth and let stand at room temperature for 30 minutes.
turn the dough out a lightly floured surface; divide into 12 pieces and roll into balls. roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
lightly oil a cast iron skillet and place over medium-low heat. cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. pierce the dough with a fork 3 to 4 times while it cooks. wrap the finished pieces in a towel until ready to serve.

Cookies

Ingredients

Servings: 2
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter
1 1/4 cups room temperature
1/2 cup chopped walnuts

Recipe

cream together the butter or margarine and the brown sugar. cut in flour, baking soda and spice. blend in slowly to form a soft dough.
drop by teaspoonfuls and top with a walnut piece.
bake 12-15 minutes at a 350 degree f (175 degrees c) oven until lightly brown. cool one minute on cookie sheet and remove to wire rack.

Chicken Adobo

Ingredients

Servings: 6
5 pounds chicken legs and thighs, rinsed and patted dry
3/4 cup water
3/4 cup white vinegar
1/4 cup soy sauce
1 teaspoon white sugar
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon whole black peppercorns, crushed
2 bay leaves
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken in a 6-quart pot. pour the water, vinegar, and soy sauce over the chicken. add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
return the chicken to the pot, making sure the chicken is covered entirely by the sauce. cook together until the chicken is reheated, about 3 minutes.

Holiday Chicken Pot Pie

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely chopped
1 (14.5 ounce) can chicken broth
4 large potatoes, peeled and diced
6 carrots, peeled and sliced
1 (16 ounce) package frozen sweet peas, thawed
1/2 cup margarine
1/2 cup all-purpose flour
1 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
in a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. mix well and season with salt and pepper to taste. pour mixture into three 1-quart baking dishes.
melt margarine in a small saucepan over low heat. remove from heat, stir in flour and whisk. pour in milk and mix well, then pour mixture evenly over the chicken mixture.
bake in the preheated oven for about 1 hour. remove from oven and let cool about 5 to 10 minutes before serving.

empanada dough

Ingredients

Servings: 24
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup white sugar
1 egg yolk
1/2 cup water
2 tablespoons all-purpose flour for dusting
2 tablespoons melted butter for brushing

Recipe

Preparation Time:

Ready Time:

whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. brush with melted butter and roll it like a jelly roll. cut with a sharp knife into 1 1/2-inch slices. roll each piece into a circle and fill with about 1 tablespoon filling. fold over into half moons and seal.

Chocolate Bread Pudding With Bourbon Pecan Sauce

Ingredients

Servings: 12
1 1/4 cups white sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
2 cups whole milk
2 cups heavy whipping cream
1 cup white sugar
8 (1 ounce) squares semisweet chocolate
8 eggs
1 tablespoon vanilla extract
1 pound egg bread, sliced into 1 inch pieces

Recipe

to make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. mix in corn syrup and lemon juice. increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. remove from heat; mix in pecans and bourbon.
to make pudding: preheat oven to 350 degrees f (175 degrees c).
combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. remove from heat, add chocolate, and stir until smooth.
beat eggs and vanilla in large bowl to blend. gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. transfer mixture to a 13x9x2-inch glass baking dish. cover with foil.
bake at 350 degrees f (175 degrees c) until set in center, about 45 minutes. serve pudding warm or at room temperature with warm sauce.

Jen's Creamy Garlic Mashed Potatoes

Ingredients

Servings: 10
2 whole heads garlic, top third sliced off and discarded
olive oil
1 tablespoon sea salt
5 pounds yukon gold potatoes, peeled and cubed
1 cup sour cream
1 (4 ounce) package cream cheese
1 cup butter
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. bake in the preheated oven until garlic is soft and brown, about 45 minutes.
bring a large pot of water to a boil and stir in sea salt. cook potatoes in the salted water until tender, about 30 minutes. drain.
transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.
squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

bacon and caramelized onion rolls

Ingredients

Servings: 12
1 cup warm water (100 to 110 degrees f)
1 envelope fleischmann's® active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 1/4 cups all-purpose flour, or more as needed
12 ounces bacon slices
1 large onion, thinly sliced
1/4 cup
1 cup shredded smoked cheddar cheese
3 tablespoons butter or margarine, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine water, yeast and sugar in a large mixer bowl. let stand 5 minutes, until foamy. add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. add enough remaining flour to make a soft dough.
knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. place dough in a well greased bowl, turning once to coat. cover and let rise in a warm, draft-free place until doubled, about 1 hour.
while dough is rising, cook bacon in large skillet until just browned but not crispy. drain well and crumble or chop into small pieces. reserve 2 tablespoons bacon drippings in skillet. add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. add and cook until very little liquid remains. set aside to cool.
punch dough down. roll into a 15 x 10-inch rectangle. spread onions over dough and then sprinkle with bacon and cheese. roll dough up from long side, jelly roll style. pinch seams to seal. cut into 12 equal slices.
place each slice in a greased muffin pan, cut side up. brush with butter. cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.
bake in preheated 375 degrees f oven for 20 to 25 minutes, until golden. remove to wire rack to cool.

Wassail Punch Ii

Ingredients

Servings: 1
1 1/2 cups white sugar
8 whole cloves
3 cups water
3 cinnamon sticks
1 1/2 cups orange juice
1 cup lemon juice
1 gallon apple juice

Recipe

in a saucepan, combine the sugar, cloves, water, and cinnamon. bring to a boil, and continue to boil for 10 minutes. remove from heat, cover, and allow to cool for 1 hour.
stir in the orange juice, lemon juice, and apple juice. return to the heat, and boil for 10 to 15 minutes. remove cloves and cinnamon sticks before serving.

Super Orange Chicken

Ingredients

Servings: 4
1 (6 ounce) can frozen orange juice concentrate, thawed
1 packet dry onion soup mix
1 teaspoon poultry seasoning
1 tablespoon cornstarch
4 chicken legs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a medium bowl, combine the orange juice, onion soup mix, poultry seasoning and cornstarch. mix together well and set aside. place chicken in a 9x13 inch baking dish. pour sauce over chicken and cover with foil.
bake at 375 degrees f (190 degrees c) for 45 minutes, remove foil, and bake for 15 more minutes.

Ghoraiybah

Ingredients

Servings: 2
1 cup butter, softened
1 cup sifted confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon ground cardamom
12 almonds, split (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 300 degrees f (150 degrees c).
in a medium bowl, stir together the butter and sugar until smooth. stir in flour and cardamom until well blended. pinch off tablespoonfuls of dough, and roll into a thin rope. join the ends together in a circle, and place on a greased cookie sheet. place almond halves on the joints where the circles come together.
bake for 20 minutes in the preheated oven. the cookies should remain white, but may turn golden at the very edge.

flavorful southern fried chicken

Ingredients

Servings: 4
2/3 cup all-purpose flour
2/3 cup grated parmesan cheese
1 1/3 cups bread crumbs
1 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
12 ounces chicken tenderloins
1 1/2 cups vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large plastic bag, combine the flour, parmesan cheese, bread crumbs, poultry seasoning, onion powder, garlic powder, salt and pepper. shake to mix.
heat the oil in a large skillet over medium heat until a drop of water evaporates immediately. dip one piece of chicken at a time into the milk, and then place in the bag with the coating. shake until fully coated. place in the frying pan, and continue with remaining chicken.
cook until the edges are browned, then flip and cook until browned on the other side. if some chicken is done sooner, keep on a paper towel lined plate in a warm oven, so that the chicken is all still warm at serving time.

irish peanut butter potato candy

Ingredients

Servings: 15
1 potato, peeled and chopped
1 (32 ounce) package confectioners' sugar
1/4 cup creamy peanut butter, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potato into a saucepan with enough water to cover and bring to a boil. reduce heat to medium-low and cook potato until very tender, about 15 minutes. drain and allow to steam dry for a minute or two.
transfer potato to a large bowl and mash with a fork until smooth.
gradually stir confectioners' sugar into mashed potato a little at a time until the mixture forms a stiff dough. the dough will be runny until all the powdered sugar is used.
place a large square of waxed paper a work surface. roll or press dough into a 12-inch square rectangle on the waxed paper.
spread peanut butter over top of dough, covering it entirely.
pick up one edge of waxed paper and start rolling the dough to make a 12-inch-long log. wrap log tightly with waxed paper.
refrigerate for 1 hour. unwrap log and slice candy into cross-sectional pieces about 3/4-inch thick to serve.

Popcorn

Ingredients

Servings: 20
1/2 cup unpopped popcorn
4 ounces vanilla-flavored confectioners' coating, or as needed
6 peppermint candy canes, crushed

Recipe

Preparation Time:

Ready Time:

using an air popper, pop the popcorn, place into a large bowl, and discard unpopped kernels. melt the confectioners' coating according to the package directions.
pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. using your hands, work the candy coating and crushed candy canes all through the popcorn. let the mixture cool, and break apart into bite-size pieces.

no sugar added cookies

Ingredients

Servings: 1
3/4 cup butter
2 ripe bananas
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup chopped walnuts

Recipe

cream the butter or margarine until light and fluffy. add the bananas and mix well. beat in the eggs and vanilla.
sift together the flour, baking soda, salt, ground nutmeg and ground cinnamon. add the dry mixture to the creamed mixture and mix well. stir in the oats and the chopped nuts. cover and chill dough for 1 hour.
preheat the oven to 375 degrees f (190 degrees c). lightly grease baking sheets.
drop chilled teaspoon-sized rounds of cookie dough the prepared baking sheet. bake in the preheated oven for 10 to 12 minutes.

Cucumber-cilantro Raita (yogurt)

Ingredients

Servings: 3
2 cups plain yogurt
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 green chile pepper, minced
1 tablespoon chopped cilantro
1 teaspoon salt

Recipe

Preparation Time:

Ready Time:

stir the yogurt, cucumber, chile pepper, cilantro, and salt together in a bowl until evenly mixed. set aside in refrigerator to allow the flavors to mix for 10 minutes before serving cold.

big ben's beef machaca

Ingredients

Servings: 8
1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions
1/2 cup olive oil
1/4 cup worcestershire sauce
2 limes, juiced
1 (14 ounce) can diced tomatoes, undrained
1 large sweet onion, diced
1/2 green bell pepper, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/2 cup beef broth
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt, or more to taste
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

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place beef portions into the crock of a large slow cooker. mix olive oil, worcestershire sauce, lime juice together in a bowl; pour over the beef. add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
cook on high for 1 hour. change setting to low and continue cooking until the beef is tender, about 6 1/2 hours.
remove beef with tongs to a cutting board. shred with a pair of forks and return to the slow cooker. continue cooking another 20 to 30 minutes.

peanut butter candy blossoms

Ingredients

Servings: 20
1 cup butter, softened
1 cup creamy peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
20 fun size bars chocolate-coated caramel-peanut nougat candy

Recipe

Preparation Time:

Cook Time:

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in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs and vanilla. stir in the flour, baking soda and salt until well blended. cover and chill dough for at least one hour, or until no longer sticky.
preheat the oven to 350 degrees f (175 degrees c). take about 1/3 cup of the dough, and wrap it around a candy bar. repeat, using the rest of the dough and candy bars. place cookies 3 inches apart ungreased cookie sheets.
bake for 15 minutes in the preheated oven, or until edges begin to brown. cool on baking sheets.

Quick And Easy Cherry Bars

Ingredients

Servings: 1
1 cup butter, softened
1 3/4 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1 (21 ounce) can cherry pie filling

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
in a large bowl, cream together the butter and sugar until light and fluffy. beat in the egg and vanilla. combine the flour, baking powder and salt; stir into the creamed mixture. reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. cover this layer evenly with cherry pie filling. drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
bake for 35 to 40 minutes in the preheated oven, until top is golden. frost with a confectioners' glaze when cool for sweeter bars. let cool completely before cutting into bars.