red cabbage slaw with a twist

Ingredients

• Servings: 6
• 3 cups thinly sliced red cabbage
• 3/4 cup diced red bell pepper
• 2 shallots, diced
• 1 (1 inch) piece fresh ginger, peeled and minced
• 10 leaves fresh basil, snipped
• 1/4 cup mayonnaise
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 1/2 teaspoons wasabi paste
• freshly ground multi-colored peppercorns to taste
• 1/4 cup toasted pine nuts
• 2 tablespoons salted sunflower kernels

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. top with pine nuts and sunflower kernels.

honey smoked turkey

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 2 tablespoons chopped fresh sage
• 2 tablespoons ground black pepper
• 2 tablespoons celery salt
• 2 tablespoons chopped fresh basil
• 2 tablespoons vegetable oil
• 1 (12 ounce) jar honey
• 1/2 pound mesquite wood chips

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 45 mins


• preheat grill for high heat. if you are using a charcoal grill, use about twice the normal amount of charcoal. soak wood chips in a pan of water, and set next to the grill.
• remove neck and giblets from turkey. rinse the bird and pat dry. place in a large disposable roasting pan.
• in a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. pour mixture evenly over the turkey. turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
• place the roasting pan on the preheated grill. throw a handful of the wood chips the coals. close the lid, and cook for 1 hour.
• throw about 2 more handfuls of soaked wood chips on the fire. drizzle 1/2 the honey over the bird, and replace the foil. close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees f (80 degrees c) in the thickest part of the thigh.
• uncover turkey, and carefully turn it breast side up in the roasting pan. baste with remaining honey. leave the turkey uncovered, and cook 15 minutes. the cooked honey will be very dark.

authentic miso soup

Ingredients

• Servings: 4
• 4 cups water
• 1/2 cup bonito flakes
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1/2 (12 ounce) package tofu, cut into chunks
• 1 teaspoon dried wakame
• 3 tablespoons miso paste
• 1/4 cup chopped green onions

Recipe

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


• heat water in a large pot over low heat. add kombu and cook until the mixture just begins to simmer. stir bonito flakes into kombu mixture until combined. remove pot from the heat and let dashi sit, uncovered, for 5 minutes. strain and set aside.
• heat 3 1/2 cups dashi in a pot over medium heat. add tofu and wakame; stir to combine. remove 1 cup warmed dashi to a small bowl and whisk in miso paste. pour miso mixture back into the pot with remaining dashi. stir until warmed through. serve garnished with chopped green onions.

Easy Crustless

Ingredients

• Servings: 8
• 1 (15 ounce) can pumpkin puree
• 1 1/4 cups skim milk
• 3/4 cup granular sucralose sweetener (such as splenda®)
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a pie dish.
• beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• bake in preheated oven until set, about 30 minutes.

Simple Egg Salad

Ingredients

• Servings: 4
• 6 hard-cooked eggs, chopped
• 1/4 cup chopped cucumber
• 3 tablespoons ranch dressing
• 1 tablespoon mustard
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine eggs, cucumber, ranch dressing, mustard, salt, and black pepper in a bowl.

Grilled Potatoes And Mushrooms

Ingredients

• Servings: 6
• 8 potatoes, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup fresh sliced mushrooms
• 1 onion, sliced
• 1/2 cup butter
• seasoned salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an outdoor grill for medium to low heat.
• lay a piece of foil large enough to hold all the ingredients flat on a table. place the potatoes in the center of the foil, pour the soup over the potatoes, then top with the mushrooms and onion. arrange the butter all over and around the vegetables and then top off with your favorite seasonings. now either fold foil over to seal or use another large piece to seal the entire package.
• grill over medium to low heat on a top rack, if possible, for 1 hour.

Nacho Dip Ii

Ingredients

• Servings: 5
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can chili without beans
• 1 (4 ounce) can diced green chiles, drained
• 8 ounces shredded monterey jack cheese
• 1 (14.5 ounce) package corn tortilla chips

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• spread cream cheese into the bottom of a 9 inch pie plate. layer chili, green chilis, and shredded cheese over the cream cheese.
• bake at 300 degrees f (150 degrees c) for 30 minutes. serve hot with the chips.

roasted vegetable and beef stew

Ingredients

• Servings: 4
• 2 pounds beef chuck roast, cubed
• 4 tablespoons olive oil
• 1 onion, chopped
• 1/4 pound fresh mushrooms, sliced
• 4 carrots, coarsely chopped
• 4 large russet potatoes, cut into quarters
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 2 cups beef broth
• 1/2 cup red
• 1/4 cup tomato paste
• salt and pepper to taste

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 450 degrees f (230 degrees c). place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
• meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. stir in 2 tablespoons olive oil. place in oven underneath beef. bake for 35 to 40 minutes, stirring occasionally, until tender. remove both beef and vegetable mixture from oven.
• remove beef from roasting pan and set aside. place roasting pan, on medium high heat. add and bring to a boil, scraping up the bits of drippings, stirring. when the bottom of the pan is clear of all browned pieces, remove from heat.
• put beef and mixture in a dutch oven and stir in beef broth and add bay leaf and tomato paste. bring to a boil. reduce heat and simmer, covered, for 40 minutes.
• add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. add vegetables to beef stew. simmer, covered, for 20 minutes, or until vegetables are heated through and tender. serve hot.

cherry ginger infused tea

Ingredients

• Servings: 4
• 1 cup pitted cherries
• 1 (2 inch) piece fresh ginger, peeled and sliced
• 3 tablespoons white sugar
• 4 cups filtered water, divided
• 4 (2 g) bags green tea
• 4 lemon slices (optional)
• 1 tablespoon lemon juice, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 15 mins


• combine cherries and ginger slices in a glass bowl. sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
• cover bowl with plastic wrap and refrigerate 2 hours to overnight.
• bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. steep tea for 90 seconds. squeeze tea bags into pitcher and discard bags.
• strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. serve with lemon slices and lemon juice.

vegan caribbean stew

Ingredients

• Servings: 6
• 1 cup uncooked brown rice
• water
• 1/2 pound collard greens, chopped
• 2 cloves garlic, peeled
• 1 (10 ounce) package frozen okra
• 1 (28 ounce) can whole peeled tomatoes, chopped, with liquid
• 1 chayote squash, diced
• 2 cloves garlic, crushed
• 1/4 teaspoon ground ginger, or more to taste
• 1/4 teaspoon dried dill weed, or more to taste
• 1/4 teaspoon ground cumin, or to taste
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (6 ounce) can tomato paste
• all-purpose flour, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 10 mins


• bring brown rice and water to a boil in a saucepan over high heat. reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. boil until collards are tender, about 15 minutes. drain.
• combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
• mash kidney beans together with tomato paste in a bowl; add to the stew. stir in cooked rice and mix well. add a spoonful of flour to thicken, if desired. adjust seasonings to taste.

Lemon Daisy Cupcakes

Ingredients

• Servings: 24
• 1 package (2-layer size) white cake mix
• 24 nilla wafers
• 3 (1 ounce) squares baker's semi-sweet chocolate, melted
• 2 (3.4 ounce) packages jell-o lemon flavor instant pudding
• 2 cups milk
• 2 cups thawed cool whip whipped topping
• 2 cups jet-puffed miniature marshmallows

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• prepare cake batter and bake as directed on pkg. for 24 cupcakes. cool in pans 10 min. meanwhile, dip 12 wafers in chocolate; set aside.
• beat pudding mixes and milk in large bowl with whisk 2 min. stir in 2 cups cool whip; spoon 1-1/2 cups into resealable plastic bag. seal bag; cut off small corner from bottom of bag.
• pipe about 1 tbsp. pudding mixture into center of each cupcake. frost with remaining pudding mixture.
• decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. keep refrigerated.

Jamaican Curry Powder

Ingredients

• Servings: 3
• 1/4 cup whole coriander seeds
• 2 tablespoons whole cumin seeds
• 2 tablespoons whole mustard seeds
• 2 tablespoons whole anise seeds
• 1 tablespoon whole fenugreek seeds
• 1 tablespoon whole allspice berries
• 5 tablespoons ground turmeric

Recipe

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


• combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. remove the spices from the skillet, and allow to cool to room temperature. grind the spices with the turmeric in a spice grinder. store in an airtight container at room temperature.

Fresh Tomato Zucchini Soup

Ingredients

• Servings: 8
• 2 1/2 tablespoons olive oil
• 1 medium zucchini, cubed
• 1 clove garlic, minced
• 8 large tomatoes, cored
• 1 small sweet onion, chopped
• 1 tablespoon chopped fresh red chile pepper
• 1 (14 ounce) can vegetable broth
• 1 tablespoon dried tarragon
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• heat the oil in a skillet over medium heat. cook and stir the zucchini and garlic in the skillet until lightly browned. remove from heat, and set aside.
• in a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
• in a large pot, mix the tomato puree and vegetable broth. season with tarragon, dill, salt, and pepper. bring to a boil, reduce heat to low, and mix in the zucchini and garlic. cover, and cook 45 minutes.

sarah's special sushi

Ingredients

• Servings: 12
• 2 sheets nori (dry seaweed)
• 1 cup uncooked medium grain white rice
• 1 1/4 cups water
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons white sugar
• 1 pinch salt
• 3 ounces cold cream cheese, cut into thin strips, divided
• 2 teaspoons crushed garlic, divided
• 1/2 cup crushed cashews, divided
• 2 green onions, finely chopped, divided
• 2 ounces smoked salmon, cut into strips, divided
• soy sauce
• wasabi paste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• wash the rice in several changes of water until the rinse water is almost clear, then drain well. place the rice and 1 1/4 cups water into a large saucepan with a lid, bring to a boil, reduce the heat to low, and cover. simmer the rice until the top looks dry and the water has been absorbed, 15 to 20 minutes. remove the rice from the heat and allow to sit covered for 20 more minutes to steam.
• mix the rice vinegar, sugar, and salt into the rice with a wooden spoon, and spread the rice out a metal sheet pan to cool.
• preheat an oven to 350 degrees f (175 degrees c).
• put the first sheet of nori in the oven for 4 minutes to soften. remove and place shiny-side down on a plastic-wrapped bamboo mat, so the longer side is left-to-right. (the wrap is not essential, but helps keep things clean.) with wet hands, press a layer of rice the nori, leaving a 1/2-inch margin on the edge nearest you, and an inch on the farthest-away side. the layer should be roughly 1/2-inch deep, and as flat as possible.
• lay half the slices of cream cheese in a horizontal line in the center of the sheet. sprinkle with 1/2 teaspoon garlic, half the crushed cashews, and half the spring onions. arrange half the strips of smoked salmon next to the cream cheese.
• pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a firm cylinder. brush a line of water across the remaining edge of the nori sheet, and press and roll the sheet to seal the roll together. once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. repeat with the second sheet of nori and the remaining fillings.
• cut each roll into 6 slices using a very sharp, wet knife. have a damp paper towel handy to wipe off any residue, and wet the blade with water for each cut. serve with soy sauce and wasabi paste.

Apple And Pecan Stuffing

Ingredients

• Servings: 6
• 1 (6 ounce) package dry bread stuffing mix
• 3/4 cup finely chopped pecans
• 2 apples - peeled, cored and chopped

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• prepare stuffing mix according to package directions.
• preheat oven to 325 degrees f (165 degrees c).
• mix pecans and apples into the stuffing.
• bake uncovered in the preheated oven 35 minutes, or until lightly browned.

chai tea gelatin

Ingredients

• Servings: 4
• 1 black tea bag
• 1 cup boiling water
• 1 (.25 ounce) package unflavored gelatin
• 1/2 orange, zested
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 2 teaspoons white sugar
• 1/2 teaspoon almond extract (optional)
• 1/8 teaspoon ground ginger (optional)
• 1/8 teaspoon ground cloves (optional)
• 1 teaspoon honey (optional)
• 1 orange, peeled and chopped (optional)

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 15 mins


• place tea bag into the boiling water. steep to desired strength. place gelatin in a bowl. whisk the tea into the gelatin until dissolved. stir in orange zest, cinnamon, cardamom, sugar, almond extract, ginger, cloves, and honey. stir in diced orange. cover and chill in the refrigerator until set, 2 to 3 hours.

pineapple fried rice

Ingredients

• Servings: 8
• 1 (8 ounce) can crushed pineapple with juice
• 4 cups water
• 2 cups white rice
• 1 tablespoon peanut or walnut oil
• 2 eggs, beaten
• 1/2 teaspoon sesame oil
• 1 (12 ounce) package tofu, diced
• 3/4 cup chopped mushrooms
• 3 tablespoons soy sauce
• 3 green onions, thinly sliced
• 1 cup diced carrots

Recipe

• open can of crushed pineapple and drain juice into a cup.
• in a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. add rice. bring mixture to boil. cover and reduce heat to simmer. cook 25 to 30 minutes or until rice is tender.
• in a non-stick wok heat the 1 tablespoon walnut or peanut oil. add the eggs and cook without stirring, until set. slide eggs out of the wok to a plate - cut into short, narrow strips. in the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. stir in cooked rice, pineapple, and egg strips. heat until everything is heated through.

warm heart stew

Ingredients

• Servings: 8
• 6 bratwursts, chopped
• 4 carrots, chopped
• 1 onion, chopped
• 2 (14 ounce) cans chicken stock
• 1 (14 ounce) can beef broth
• 1 1/2 cups sauerkraut
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can navy beans, drained
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon parsley
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• place the bratwursts, carrots, and onion in a slow cooker. pour in chicken stock and beef broth. mix in sauerkraut, pinto beans, kidney beans, navy beans, basil, parsley, and salt.
• cover, and cook 4 hours on high.

Salsa Corn Chowder

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/2 bay leaf
• 1/2 cup milk
• 1 cup warm milk
• 1 (16 ounce) package frozen corn kernels
• 1/2 cup medium salsa
• 1/2 cup cream cheese, diced
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

• in a large pot, heat oil and saute onion, green pepper, and celery until golden brown. add flour and stir.
• stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. heat for 5 minutes. stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. heat but do not boil.

Persimmon Pudding

Ingredients

• Servings: 8
• 1/2 teaspoon baking soda
• 2 cups persimmon pulp
• 2 1/2 cups white sugar
• 2 eggs, beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 pinch salt
• 2 1/2 cups milk
• 4 tablespoons melted butter

Recipe

• preheat oven to 325 degrees f (165 degrees c). butter one 9x13 inch baking pan.
• in a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. mix well.
• add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. stir to combine.
• pour into baking pan and bake for 55 minutes. the pudding will rise but will fall when removed from oven.

One Cup Salad

Ingredients

• Servings: 6
• 1 cup pineapple chunks, drained
• 1 cup mandarin orange segments, drained
• 1 cup miniature marshmallows
• 1 cup sour cream
• 1 cup cornflakes cereal
• 1 cup flaked coconut

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the pineapple, mandarin oranges, marshmallows, and sour cream in a bowl. gently fold the cornflakes cereal into the mixture. sprinkle the coconut over the top; stir into the salad just before serving.

creamy parsnip with ginger soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 1/2 pounds peeled parsnips , cut into 1-inch chunks
• 1 large onion, cut into large dice
• 1 tablespoon butter
• 1 pinch sugar
• 3 large garlic cloves, thickly sliced
• 1 teaspoon ground ginger
• 1/4 teaspoon cardamom
• 1/4 teaspoon allspice
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth, homemade or from a carton or can
• 1 1/2 cups half-and-half (or whole milk)
• salt and freshly ground pepper, to taste
• garnish: sauteed hazelnuts and dried cranberries*

Recipe

• heat oil over medium-high heat in a large, deep saute pan until shimmering.
• add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• add broth; bring to a simmer over medium-high heat. reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
• using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (if using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. drape the blender canister with a kitchen towel. to 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. taste, and add salt and pepper if needed. heat through, ladle into bowls, garnish and serve.

pumpkin cream cheese dessert

Ingredients

• Servings: 15
• 1/2 cup butter
• 1/3 cup white sugar
• 24 graham crackers, crushed
• 2 eggs
• 3/4 cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 envelope (1 tablespoon) unflavored gelatin
• 1/4 cup water
• 1 (15 ounce) can pumpkin
• 3 eggs, separated
• 1/2 cup milk
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 pint whipped cream

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a medium saucepan over medium heat, melt butter. stir in the sugar and mix well. stir in graham cracker crumbs. pat the mixture into baking dish.
• in a medium mixing bowl, beat together the eggs, sugar and cream cheese. pour the mixture over crust.
• bake 20 minutes in the preheated oven. remove from heat and allow the mixture to cool.
• in a small bowl, dissolve the gelatin in water.
• in a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. reserve the egg whites. stirring constantly, cook until thick, about 4 minutes. remove from heat and mix in the gelatin. allow the mixture to cool for approximately 20 minutes.
• in a small bowl, beat the 3 egg whites until stiff. gently fold the egg whites into the cooled pumpkin mixture. pour the pumpkin mixture over the cream cheese mixture. top with whipped cream. cover and refrigerate approximately 2 hours.

Nasty Cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) box devil's food cake mix
• 1/2 cup butter
• 1 cup evaporated milk
• 1 cup light corn syrup
• 1 cup white sugar
• 1 teaspoon baking soda

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 15 mins


• prepare batter and bake cake as directed on the package.
• about 5 minutes before the cake is finished baking, melt the butter in a large saucepan to allow for foaming, and stir in the evaporated milk. bring the mixture to a boil over medium heat, and stir in the corn syrup and sugar. bring back to a boil, stir to dissolve sugar, turn off the heat, and add the baking soda. stir continuously until the baking soda is mixed in and stops foaming, about 2 minutes.
• remove the cake from the oven, and poke holes in the hot cake with a butter knife or the end of a wooden spoon. pour the syrup over the hot cake, and let cool before cutting.

ha ha juice (a.k.a. party punch)

Ingredients

• Servings: 5
• 1 cup
• 1 cup
• 1 cup amaretto liqueur
• 1 cup peach-flavored bourbon liqueur (such as southern comfort ®)
• 2 (46 fluid ounce) cans unsweetened pineapple juice

Recipe

Preparation Time: 5 mins Ready Time: 25 mins


• stir the , sloe , amaretto liqueur, bourbon liqueur, and pineapple juice in a large pitcher or punch bowl; refrigerate until well-chilled. serve over ice.

Pineapple Carrot Salad

Ingredients

• Servings: 4
• 1/2 cup raisins
• 2 cups pineapple tidbits, drained
• 1 pound carrots, grated
• 1 cup pineapple yogurt
• 2 tablespoons white sugar
• 1/8 teaspoon salt

Recipe

• soak raisins in hot water for 30 minutes. drain and dry.
• in a mixing bowl, combine the raisins, pineapple and carrots.
• mix together the yogurt, sugar and salt. add to carrot mixture; mix well, cover and refrigerate.

Persimmon Pudding

Ingredients

• Servings: 8
• 1/2 teaspoon baking soda
• 2 cups persimmon pulp
• 2 1/2 cups white sugar
• 2 eggs, beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 pinch salt
• 2 1/2 cups milk
• 4 tablespoons melted butter

Recipe

• preheat oven to 325 degrees f (165 degrees c). butter one 9x13 inch baking pan.
• in a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. mix well.
• add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. stir to combine.
• pour into baking pan and bake for 55 minutes. the pudding will rise but will fall when removed from oven.

raspberry angel cake

Ingredients

• Servings: 16
• 3 cups boiling water
• 2 (3 ounce) packages jell-o raspberry flavor gelatin
• 1 (12 ounce) package frozen red raspberries (do not thaw)
• 1 (7.5 ounce) package round angel food cake, cut into 21 thin slices
• 1 cup thawed cool whip whipped topping

Recipe

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


• add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. add raspberries; stir until thawed. pour into 9-inch round pan sprayed with cooking spray.
• arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• refrigerate 3 hours or until gelatin is firm. unmold plate; top with cool whip.

posh squash

Ingredients

• Servings: 6
• 2 pounds winter squash, peeled, seeded and cut into chunks
• 2 eggs, beaten
• 3/4 cup mayonnaise
• 1 small onion
• 1/4 cup chopped green bell pepper
• 1 cup grated parmesan cheese
• 1/2 cup bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• butter and flour one 8x12 inch baking pan. preheat oven to 350 degrees f (175 degrees c).
• in a pot of lightly salted water, boil squash and onion until tender. drain well.
• in a mixing bowl, combine squash, eggs, mayonnaise, onion, bell pepper and cheese. place into baking pans, sprinkle with bread crumbs, bake for 30 minutes.

pineapple fried rice

Ingredients

• Servings: 8
• 1 (8 ounce) can crushed pineapple with juice
• 4 cups water
• 2 cups white rice
• 1 tablespoon peanut or walnut oil
• 2 eggs, beaten
• 1/2 teaspoon sesame oil
• 1 (12 ounce) package tofu, diced
• 3/4 cup chopped mushrooms
• 3 tablespoons soy sauce
• 3 green onions, thinly sliced
• 1 cup diced carrots

Recipe

• open can of crushed pineapple and drain juice into a cup.
• in a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. add rice. bring mixture to boil. cover and reduce heat to simmer. cook 25 to 30 minutes or until rice is tender.
• in a non-stick wok heat the 1 tablespoon walnut or peanut oil. add the eggs and cook without stirring, until set. slide eggs out of the wok to a plate - cut into short, narrow strips. in the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. stir in cooked rice, pineapple, and egg strips. heat until everything is heated through.

Lil Sis' Jalapeno Dip

Ingredients

• Servings: 3
• 1 (24 ounce) container sour cream
• 1 (1 ounce) package ranch dressing mix (such as hidden valley ranch®)
• 1 (12 ounce) jar pickled jalapeno pepper slices
• 1 bunch cilantro

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir the sour cream and ranch dressing mix together in a bowl.
• pulse the jalapenos and cilantro together in a food processor until finely chopped; fold into the sour cream mixture.

Carrot Pepperoni Caesar Salad

Ingredients

• Servings: 4
• 12 carrots, chopped
• 20 slices pepperoni, cut into eighths
• 1/4 cup almonds
• 5 cups shredded lettuce
• 1 teaspoon grated parmesan cheese
• 2 cups lemon juice
• 4 teaspoons vinegar
• 2 cups croutons
• 1 1/3 cups caesar dressing
• 2 tablespoons plain oatmeal

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• toss the carrots, pepperoni, almonds, and lettuce together in a bowl; top with the parmesan. drizzle the lemon juice and vinegar over the salad. scatter the croutons over the salad. spread the caesar dressing over the top. sprinkle the oatmeal over the salad to serve.

Teriyaki Tofu With Pineapple

Ingredients

• Servings: 4
• 1 (12 ounce) package firm tofu
• 1 cup chopped fresh pineapple
• 2 cups teriyaki sauce

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple. pour in teriyaki sauce. refrigerate for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 20 minutes, or until hot and bubbly.

Stuffed Butternut Squash

Ingredients

• Servings: 2
• 1 butternut squash, halved and seeded
• 1/2 cup basmati rice
• 6 brussels sprouts, trimmed and quartered lengthwise
• 1 medium carrot, peeled, sliced and julienned
• 1/3 (15.5 ounce) can garbanzo beans
• 1/4 cup soy milk
• 3 tablespoons tamari
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, minced

Recipe

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

Ready Time: 1 hr 55 mins


• preheat oven to 400 degrees f (205 degrees c). place squash in a baking dish with one inch of water, and cover with foil.
• bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. keep warm.
• in a saucepan, bring water to a boil. add rice and stir. reduce heat, cover, and simmer for 20 minutes.
• meanwhile, place brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. cover, and simmer for 20 minutes, or until tender. add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. combine rice with vegetable mixture, and scoop into squash. serve with additional tamari and season to taste. enjoy!

homemade potater tots

Ingredients

• Servings: 15
• 2 russet potatoes
• 1/4 cup chopped fresh chives (optional)
• 2 teaspoons salt
• 1 teaspoon white pepper
• vegetable oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 1 hr 22 mins


• place the potatoes in a saucepan of water to cover, and bring to a boil over medium heat. reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes. remove from the water, and peel the cooked potatoes while still hot.
• line a baking sheet with parchment paper and set aside.
• shred the potatoes with a box grater, and place the shredded potatoes in a bowl. lightly mix in the chives, salt, and white pepper. spoon the potato mixture into a piping bag with a 1/2-inch round tip.
• pipe the potato mixture the parchment paper in a long, 1/2-inch wide rope. place the baking sheet into the refrigerator until the potato mixture has cooled and set, about 1 hour. cut the potato strip into 1-inch lengths.
• heat vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). working in batches, deep-fry the potato pieces until crisp and golden brown.

best apple salad

Ingredients

• Servings: 4
• 2 medium sweet apples, cored and cubed
• 1 green bell pepper, diced
• 1/4 cup chopped red onion
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 tablespoons white vinegar
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, combine the apples, bell pepper, red onion and kidney beans. in a separate bowl, whisk together the vinegar, honey, mustard and pepper. pour over the salad, and stir gently to coat.

easy salmon acqua pazza

Ingredients

• Servings: 4
• 1 pound salmon fillets, skin removed
• 1/2 white onion, thinly sliced
• 1/2 tomato, diced
• 1 tablespoon garlic powder, or to taste
• 1 tablespoon onion powder, or to taste
• 2 tablespoons white
• 2 tablespoons extra-virgin olive oil
• sea salt and fresh black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• place the salmon fillets in an 8x8-inch microwave-safe baking dish, and place the onion and tomato on the fillets. sprinkle with garlic powder and onion powder, drizzle with white and olive oil, and wrap the dish with plastic wrap.
• microwave on high power setting until the salmon is opaque, about 6 minutes. carefully peel off the plastic wrap to avoid steam, and season with salt and pepper to taste.

Pineapple Carrot Salad

Ingredients

• Servings: 4
• 1/2 cup raisins
• 2 cups pineapple tidbits, drained
• 1 pound carrots, grated
• 1 cup pineapple yogurt
• 2 tablespoons white sugar
• 1/8 teaspoon salt

Recipe

• soak raisins in hot water for 30 minutes. drain and dry.
• in a mixing bowl, combine the raisins, pineapple and carrots.
• mix together the yogurt, sugar and salt. add to carrot mixture; mix well, cover and refrigerate.

japanese shrimp sauce

Ingredients

• Servings: 2
• 2 cups mayonnaise
• 1/2 cup water
• 1 teaspoon white sugar
• 1 teaspoon paprika
• 1 teaspoon garlic juice
• 1 tablespoon ketchup
• 1 teaspoon ground ginger
• 1 teaspoon hot pepper sauce
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 3/4 teaspoon ground white pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk mayonnaise, water, sugar, paprika, garlic juice, ketchup, ground ginger, hot pepper sauce, ground mustard, salt, and white pepper together in a bowl.

posh squash

Ingredients

• Servings: 6
• 2 pounds winter squash, peeled, seeded and cut into chunks
• 2 eggs, beaten
• 3/4 cup mayonnaise
• 1 small onion
• 1/4 cup chopped green bell pepper
• 1 cup grated parmesan cheese
• 1/2 cup bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• butter and flour one 8x12 inch baking pan. preheat oven to 350 degrees f (175 degrees c).
• in a pot of lightly salted water, boil squash and onion until tender. drain well.
• in a mixing bowl, combine squash, eggs, mayonnaise, onion, bell pepper and cheese. place into baking pans, sprinkle with bread crumbs, bake for 30 minutes.

smoky chicken marinade

Ingredients

• Servings: 1
• 1 cup apple vinegar
• 1/4 cup brown sugar
• 1 tablespoon liquid smoke
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir the vinegar, brown sugar, liquid smoke, salt, and pepper together in a bowl until the sugar is dissolved.

baked tomatoes and mozzarella

Ingredients

• Servings: 6
• 6 roma (plum) tomatoes, thinly sliced
• 1 tablespoon olive oil
• sea salt and freshly ground black pepper to taste
• 1 (8 ounce) ball of fresh mozzarella cheese, cubed
• 2 tablespoons chopped fresh basil
• 1 clove roasted garlic, mashed into a paste
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• preheat oven to 250 degrees f (120 degrees c). grease a baking sheet.
• arrange tomato slices on prepared baking sheet in a single layer. drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
• bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. remove from oven and let cool completely.
• combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. season with salt and pepper to taste. stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.

chocolate filled peppermint valentine heart cookies

Ingredients

• Servings: 5
• cookies:
• 4 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter
• 3/4 cup vegetable shortening
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1/4 cup milk
• 1 1/2 teaspoons peppermint extract
• filling:
• 1 3/4 cups milk chocolate chips
• 2 tablespoons vegetable shortening
• peppermint drizzle:
• 1 cup sifted confectioners' sugar
• 1 drop peppermint extract, or to taste
• 1 drop red food coloring, or as needed
• 1/4 teaspoon milk, or as needed
• chocolate drizzle:
• 1/4 cup milk chocolate chips
• 2 teaspoons vegetable shortening

Recipe

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


• mix flour, baking soda, and salt in a bowl until thoroughly combined. with an electric mixer or stand mixer, beat together the butter, 3/4 cup shortening, sugar, and brown sugar in a large bowl until fluffy; beat in the eggs, 1/4 cup milk, and 1 1/2 teaspoons of peppermint extract. gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms a soft dough. divide the dough into 4 pieces, cover, and chill for 1 hour in refrigerator.
• preheat oven to 375 degrees f (190 degrees c).
• to make filling, melt 1 3/4 cups of milk chocolate chips with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.
• remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick, and cut out 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. place half the hearts ungreased baking sheets. carefully spread those hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. gently pinch the edges of both cookies together to enclose the filling.
• bake in the preheated oven for 10 minutes; let cool for 1 minute on the baking sheets before removing to finish cooling on racks.
• for peppermint drizzle, mix together the confectioners' sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing. for chocolate drizzle, melt 1/4 cup of milk chocolate chips with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon.
• drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. let the cookies stand so the drizzle sets, about 30 minutes.

Teriyaki Tofu With Pineapple

Ingredients

• Servings: 4
• 1 (12 ounce) package firm tofu
• 1 cup chopped fresh pineapple
• 2 cups teriyaki sauce

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple. pour in teriyaki sauce. refrigerate for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 20 minutes, or until hot and bubbly.

Maja Blanca Maiz (corn Pudding)

Ingredients

• Servings: 10
• 1 2/3 cups coconut milk
• 1 (14.5 ounce) can cream-style corn
• 1 cup rice flour
• 1 cup white sugar

Recipe

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


• mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. stir frequently while cooking until thick, about 30 minutes. pour into a serving platter with ridges, or a tray, and let cool completely before serving.

Tuna, Noodles, Pickles And Cheese

Ingredients

• Servings: 4
• 8 ounces uncooked elbow macaroni
• 2 dill pickles, chopped
• 6 ounces colby-jack cheese, cubed
• 1 (6 ounce) can albacore tuna in water, drained and flaked
• 1/2 cup light mayonnaise
• 1/2 teaspoon prepared yellow mustard
• 1 teaspoon dill pickle juice

Recipe

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


• bring a saucepan of lightly salted water to a boil. add the macaroni, and cook until tender, about 7 minutes. rinse under cold running water, then drain well and pat lightly with paper towels.
• in a large bowl, stir together the macaroni, pickles, cheese, tuna, mayonnaise and mustard. season with a splash of pickle juice, salt and pepper. cover, and refrigerate for at least 30 minutes before serving.

Stuffed Butternut Squash

Ingredients

• Servings: 2
• 1 butternut squash, halved and seeded
• 1/2 cup basmati rice
• 6 brussels sprouts, trimmed and quartered lengthwise
• 1 medium carrot, peeled, sliced and julienned
• 1/3 (15.5 ounce) can garbanzo beans
• 1/4 cup soy milk
• 3 tablespoons tamari
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, minced

Recipe

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

Ready Time: 1 hr 55 mins


• preheat oven to 400 degrees f (205 degrees c). place squash in a baking dish with one inch of water, and cover with foil.
• bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. keep warm.
• in a saucepan, bring water to a boil. add rice and stir. reduce heat, cover, and simmer for 20 minutes.
• meanwhile, place brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. cover, and simmer for 20 minutes, or until tender. add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. combine rice with vegetable mixture, and scoop into squash. serve with additional tamari and season to taste. enjoy!

Vietnamese Tofu Salad

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 tablespoons chopped garlic
• 1 (14 ounce) package tofu, drained and cubed
• 1/2 cup peanuts
• 2 tablespoons soy sauce
• 2 large cucumbers, peeled and thinly sliced
• 1/2 cup vietnamese sweet chili sauce
• 1/4 cup lime juice
• 1 bunch chopped cilantro leaves

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• heat the vegetable oil over medium heat in a large frying pan. cook the garlic until fragrant, about 30 seconds. gently stir in the tofu and peanuts; cook until the tofu has lightly browned. pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. remove from heat and let cool. refrigerate for at least 1 hour.
• toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. gently fold in the chilled tofu.

best chicken salad ever ii

Ingredients

• Servings: 3
• 1/4 cup honey
• 1/4 cup worcestershire sauce
• 6 (4 ounce) skinless, boneless chicken breast halves
• 3 tablespoons honey
• 3 tablespoons prepared dijon-style mustard
• 2 tablespoons white vinegar
• 2 teaspoons lemon zest
• 1 1/2 teaspoons lemon pepper
• 1/2 teaspoon poppy seeds
• 1/2 teaspoon garlic powder
• 1 cup halved seedless red grapes
• 1/2 cup cashews

Recipe

Preparation Time: 30 mins Ready Time: 4 hrs


• in a large, self-sealing bag, combine honey and worcestershire sauce. add chicken and place bag in a shallow dish in the refrigerator. chill 2 to 4 hours, turning bag occasionally. remove chicken and discard marinade.
• grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. remove from grill, cool and chop.
• in a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. add chicken, grapes and cashews and toss until evenly coated. cover and chill until serving.

Pineapple Cranberry Relish

Ingredients

• Servings: 10
• 1 (20 ounce) can crushed pineapple, drained
• 2 (16 ounce) cans whole cranberry sauce
• 1/2 cup chopped walnuts
• 1 (16 ounce) package frozen strawberries, thawed and drained

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. cover and chill overnight before serving.

southern style tomato gravy

Ingredients

• Servings: 16
• 1 (1 pound) package bacon
• 1 teaspoon butter
• 2 tablespoons flour
• 2 (28 ounce) cans whole tomatoes
• 2 teaspoons salt
• 4 teaspoons ground black pepper
• 1 (3 ounce) package cream cheese, softened (optional)
• 1/2 cup heavy cream

Recipe

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


• cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain.
• stir the butter and flour into the bacon drippings. scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.

insanely easy cranberry sauce

Ingredients

• Servings: 8
• 2 1/2 cups white
• 2 cups white sugar
• 2 tablespoons ground cinnamon
• 1 pinch ground ginger
• 3/4 pound fresh cranberries
• 1/4 pound fresh cherries, pitted and halved

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 2 hrs


• combine the , sugar, cinnamon, and ginger in a saucepan. bring to a simmer over medium-high heat, stirring until the sugar has dissolved. add the cranberries and cherries. return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes stirring occasionally. refrigerate until cold before serving.

hearts of palm risotto

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2/3 cup arborio rice
• 1/4 cup dry white
• 3 cups boiling vegetable broth
• 1/2 cup sliced hearts of palm
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon butter

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. add the onion; cook and stir until it begins to turn golden brown at the edges, about 2 minutes. pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. reduce the heat to medium and stir in the white . let it cook until it has mostly evaporated, then stir in one-third of the boiling vegetable broth; continue stirring until incorporated. repeat this process twice more, stirring constantly. incorporating the broth should take 15 to 20 minutes in all.
• when the rice is mostly tender, but still has a very slight crunch, stir in the hearts of palm and parmesan cheese; season with salt and pepper. cook for another minute to heat through then stir in parsley and butter, and serve immediately.

Tamarind-date Chutney

Ingredients

• Servings: 1
• 5 pitted whole dates
• 1/2 cup water
• 1 tablespoon tamarind concentrate
• 1 tablespoon cayenne pepper
• 1 teaspoon salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the dates, water, tamarind concentrate, cayenne pepper, and salt in a blender; blend until smooth.

broccoli salad v

Ingredients

• Servings: 6
• 8 slices bacon
• 1 large head broccoli, cut into florets
• 1/2 cup red seedless grapes, halved
• 3 large green onions, chopped
• 2/3 cup creamy salad dressing
• 2 tablespoons tarragon vinegar
• 1/4 cup slivered almonds, toasted
• 1/2 cup raisins

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in a large bowl combine the broccoli, grapes and onions.
• whisk the creamy salad dressing and vinegar together. toss with broccoli mixture and chill. just before serving toss with bacon, almonds and raisins.

Mango Pineapple Salad With Mint

Ingredients

• Servings: 6
• 2 cups peeled, diced ripe mango
• 1 cup chopped fresh pineapple
• 1/4 cup dried cranberries
• 1/4 cup flaked coconut
• 1/4 sprig chopped fresh mint

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, toss together mango, pineapple, cranberries, and coconut. garnish with mint. cover, and chill in the refrigerator until serving.

Simply Marinated Mushrooms

Ingredients

• Servings: 6
• 1 cup water
• 1 1/2 pounds fresh mushrooms, stems removed
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 3 tablespoons fresh lemon juice
• 3 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 3 tablespoons dried parsley
• 1/8 teaspoon onion powder

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• in a large pot, bring water to a boil. add mushrooms and simmer for 10 minutes. remove from heat and drain.
• in a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. add mushrooms and toss until coated. chill in marinade overnight, and reheat to serve.

Tasty Potato Latkes

Ingredients

• Servings: 4
• 2 cups peeled and shredded potatoes
• 2 tablespoons dry onion soup mix
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tablespoons all-purpose flour
• 1/3 cup shredded cheddar cheese
• 1 teaspoon salt
• cracked black pepper to taste
• 1/2 cup vegetable oil
• 1 tablespoon chopped green onion for garnish
• 1 tablespoon sour cream for garnish

Recipe

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


• place the shredded potatoes in a cloth, and wring as much of the moisture out as possible. place the potatoes into a bowl, and stir in the onion soup mix, garlic, eggs, flour, cheddar cheese, salt, and pepper until well mixed.
• heat the vegetable oil in a large skillet over medium heat until it shimmers, and drop the potato mixture by heaping tablespoons into the hot oil. press down on the patties to flatten them to about 1/3 inch thick. fry the patties until golden brown and crisp on the bottoms, 5 to 8 minutes, then flip and cook the other side until crisp and golden. remove the latkes to paper towels to drain, and serve hot, sprinkled with green onion and a small dollop of sour cream.

waldorf salad with walnut oil vinaigrette

Ingredients

• Servings: 4
• 2 red delicious apples, cored and diced
• 2 granny smith apples, cored and diced
• 4 stalks celery, diced
• 1/2 cup raisins
• 1 cup toasted walnuts
• 2 tablespoons walnut oil
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• toss together the red delicious apples, granny smith apples, celery, raisins, and walnuts in a large bowl; set aside. in a small bowl, whisk together the walnut oil, vinegar, salt, and pepper. toss the apples with the dressing to serve.

nutty strawberry salad

Ingredients

• Servings: 8
• 1/4 cup apple vinegar
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 1/4 teaspoon paprika
• 1 dash worcestershire sauce
• 1 tablespoon butter
• 1/2 cup slivered almonds
• 1 quart strawberries
• 2 romaine hearts, chopped into bite size pieces

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 6 hrs 20 mins


• in a bowl, mix the vinegar, sugar, oil, paprika, and worcestershire sauce. cover, and refrigerate at least 6 hours.
• melt butter in a skillet over medium heat. stir in the almonds, and cook until golden brown. remove from heat, and cool.
• in a bowl, toss the strawberries, romaine, and almonds. mix with the dressing just before serving.

beetroot aloo koora

Ingredients

• Servings: 4
• 4 large red beets - trimmed, peeled, and cut into cubes
• 3 potatoes, peeled and cut into small cubes
• 2 tablespoons vegetable oil
• 1/2 teaspoon skinned split black lentils (urad dal)
• 1/2 teaspoon mustard seed
• 1/2 teaspoon cumin seed
• 2 dried red chile peppers, broken into pieces
• 1 pinch asafoetida powder
• 6 fresh curry leaves
• 1/2 teaspoon ground red pepper
• 1/4 cup flaked coconut

Recipe

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


• place the beets and potatoes in separate bowls, each with enough water to cover. set aside to soak until you need them.
• heat the oil in a large skillet over medium-high heat. cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. stir the asafoetida and curry leaves into the mixture and cook another few seconds.
• drain the beets and potatoes and add to the skillet. cook and stir until they begin to brown, about 5 minutes. reduce heat to medium-low, cover, and continue cooking until the potatoes and beets are soft, about 20 minutes more. if there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. stir the red pepper and coconut into the mixture and serve immediately.

Bear's Bodacious Bean Bonanza

Ingredients

• Servings: 18
• 1 (16 ounce) package dry 16 bean soup mix
• 1 (3.25 ounce) package any flavor beef jerky, diced
• 1 pound thick sliced bacon
• 1 tablespoon butter
• 2 (10 ounce) packages frozen fordhook lima beans, thawed
• 2 (15 ounce) cans garbanzo beans, drained
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 (15 ounce) can green beans, drained
• 1 (15 ounce) can wax beans, drained
• 1 (15 ounce) can cream-style corn
• 1 pound cubed fully cooked ham
• 1 large onion, chopped
• 1 large red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1/2 cup honey
• 1/4 cup molasses
• 1/4 cup brown sugar

Recipe

Cook Time: 2 hrs 30 mins

Ready Time: 4 hrs 30 mins


• place the dry 16 bean mix into a large container and cover with several inches of cool water; let stand 8 hours to overnight. or, bring the beans and water to a boil in a large pot over high heat. once boiling, turn off the heat, cover, and let stand 1 hour. drain and rinse before using.
• bring the soaked beans to a boil in a large pot with enough water to cover. add the diced jerky and simmer for about 2 hours.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. drain the bacon slices on a paper towel-lined plate. chop the cooled bacon into 1/2-inch pieces.
• melt the butter in a skillet over medium heat, cook and stir the thawed lima beans in the butter until the beans are evenly browned, about 10 minutes.
• stir the bacon, lima beans, garbanzo beans, kidney beans, green beans, wax beans, cream-style corn, ham, onions, bell peppers, carrots, celery, honey, molasses, and brown sugar into the pot with the cooked beans and jerky. cook another 30 minutes or until the beans are tender.

easy summer pie

Ingredients

• Servings: 1
• 1 (9 inch) frozen pie crust, thawed
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup white sugar
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup fresh strawberries, halved
• 4 kiwi, peeled and sliced
• 1 cup fresh raspberries
• 1 cup fresh blueberries

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• roll pastry into an 11 inch circle. lay flat on a baking sheet or pizza pan. prick several times with a fork. bake in preheated oven for 12 to 15 minutes, until light brown. remove and allow to cool completely.
• in a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. spread evenly cooled pastry. arrange fruit in a decorative pattern over cream cheese layer. chill until ready to serve.

Easy Malai Kulfi

Ingredients

• Servings: 3
• 2 cups whole milk
• 1/2 cup condensed milk
• 1/4 cup dry milk powder
• 2 teaspoons white sugar, or to taste (optional)
• 1/2 teaspoon ground cardamom
• 1 pinch saffron threads
• 1/4 cup chopped pistachio nuts

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 1 hr 25 mins


• stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• pour the mixture into popsicle molds and freeze until solid, about 1 hour

Peanut Butter Pie Xix

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup white sugar
• 1 1/2 cups peanut butter
• 2 (8 ounce) containers frozen whipped topping, thawed
• 1 (9 inch) pie shell, baked

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• in a large bowl, beat cream cheese and sugar until smooth. beat in the peanut butter. fold in 1 container of whipped topping. spread filling in baked pie shell. chill for 1 hour.
• spread top with remaining container of whipped topping. refrigerate 1 hour before serving.

ghirardelli® chocolate chip cheesecake

Ingredients

• Servings: 8
• crust:
• 2/3 cup graham cracker crumbs
• 1 tablespoon ghirardelli unsweetened cocoa
• 1/4 cup granulated white sugar
• 1/3 cup unsalted butter, melted
• chocolate filling:
• 2 1/4 cups cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 2/3 cup granulated white sugar
• 3 large eggs
• 1 cup sour cream
• 1 cup ghirardelli semi-sweet chocolate chips
• 2 ounces ghirardelli white chocolate baking bar, grated for garnish (optional)

Recipe

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

Ready Time: 10 hrs 55 mins


• preheat the oven to 350 degrees f. grease 9-inch springform cake pan.
• to make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. stir in the butter. spoon the mixture into the prepared pan. press firmly to distribute the crust mixture the bottom and halfway up the sides of the pan. chill the crust while making the filling.
• to make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. gradually beat in the eggs, increasing the speed slightly as the mixture softens. beat in the sour cream. finally, stir in the chocolate chips with a large spoon.
• pour the filling into the chilled crust and set the pan on a baking tray. bake for 1 1/2 hours, or until firm. the cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
• remove from the oven and let cool completely. cover and chill in the refrigerator overnight before removing from the pan. sprinkle the top with grated white chocolate. this cheesecake is best if eaten within 3 days of baking.

tomato onion koora

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida powder
• 1 sprig fresh curry leaves
• 2 onions, chopped
• 2 green chile peppers, chopped
• 1/2 teaspoon ground turmeric
• 4 tomatoes, chopped
• 1/2 teaspoon red chili powder
• 1 teaspoon white sugar
• salt, to taste
• 1/2 cup water
• 2 tablespoons chopped cilantro leaves, for garnish (optional)

Recipe

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


• heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. sprinkle the asafoetida powder over the seeds and add the curry leaves. stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. garnish with cilantro to serve.

Shrimp Fondue

Ingredients

• Servings: 6
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of shrimp soup
• 1 dash worcestershire sauce
• 1 pinch garlic salt

Recipe

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


• melt sour cream, cream cheese, shrimp soup, worcestershire sauce and garlic salt over a low heat in a medium size pot. cook until melted together and the mixture has a creamy texture. pour mixture into a serving bowl. serve hot.

Vinny's Red Kidney Bean Salad

Ingredients

• Servings: 4
• 2 cups red kidney beans, drained
• 1 (6 ounce) can tuna, drained and flaked
• 1/4 cup chopped red onion
• 3 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• salt and ground black pepper to taste (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine kidney beans, tuna, and red onion in a bowl.
• stir olive oil, parsley, curry powder, salt, and black pepper into kidney bean mixture until well combined.

No Crust

Ingredients

• Servings: 1
• 1/2 cup buttermilk baking mix
• 1 2/3 cups canned pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1/3 cup milk
• 4 eggs
• 2 teaspoons spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup white sugar

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 10 inch fluted pie pan; dust with baking mix.
• in a large bowl, mix pumpkin, evaporated milk, milk and eggs together. stir in baking mix, pie spice, vanilla and salt. continue stirring while gradually adding the brown sugar and white sugar. when the mixture is thoroughly blended, pour into the prepared pan.
• bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees f (175 degrees c). bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.

Mississippi Caviar

Ingredients

• Servings: 6
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chilies, drained
• 1 avocado, cut into 1/2-inch chunks
• 1 roma (plum) tomato, chopped - or more to taste
• 1 small red onion, chopped
• 3 tablespoons pickled jalapeno pepper rings, finely minced
• 1/2 cup italian-style salad dressing, or more to taste
• salt and black pepper to taste
• hot pepper sauce to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. sprinkle with salt, pepper, and hot pepper sauce to taste. refrigerate until serving.

no bake ii

Ingredients

• Servings: 1
• 2/3 cup milk
• 1 cup pumpkin puree
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1/2 teaspoon spice
• 1/2 teaspoon ground cinnamon
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) pie shell, baked

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, mix the milk and pumpkin until smooth. add the pudding mix, spice and cinnamon and mix until well combined. fold in the whipped topping and pour into pie shell. refrigerate until serving.

st patrick's day casserole

Ingredients

• Servings: 8
• 1 1/4 pounds red potatoes cut into 3/4-inch cubes
• 4 cups chopped cabbage
• butter-flavored cooking spray
• 1 1/2 pounds cooked corned beef, cut into 3/4-inch cubes
• 1 1/2 cups shredded swiss cheese
• 1/3 cup coarse-grained mustard
• 1/2 cup white
• 1 teaspoon garlic powder
• 2 teaspoons ground black pepper
• 4 sheets phyllo dough, thawed
• butter-flavored cooking spray
• 1 tablespoon melted butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place red potato cubes into a large saucepan, cover with water, and bring to a boil. cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
• place chopped cabbage into a saucepan and cover with water; bring to a boil. reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
• preheat the oven to 375 degrees f (190 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• lightly toss potatoes, cabbage, corned beef, and swiss cheese in a large bowl until well combined.
• stir together mustard, white , garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
• spread the mixture into the prepared baking dish.
• lay a phyllo sheet a work surface and spray with cooking spray. place the phyllo sheet the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
• repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
• brush the top of last sheet with melted butter.
• bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.