World Best Low Cholestrol Recipes: July 2016

Sunday, July 31, 2016

potatoes au gratin with fennel and bacon

Ingredients

Servings: 8
1 pound sliced bacon
5 tablespoons butter
5 tablespoons all-purpose flour
3 1/2 cups whole milk, or as needed
1/2 teaspoon ground white pepper
salt and ground black pepper to taste
1 pinch ground nutmeg
2 1/2 cups shredded cheddar cheese
2 pounds yukon gold potatoes, thinly sliced
1 large fennel bulb, trimmed and diced
7 leaves fresh basil, chopped

Recipe

Preparation Time:

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preheat the oven to 325 degrees f (165 degrees c). fry bacon in a large skillet until browned. drain on paper towels. chop or crumble, and set aside.
melt the butter in a saucepan over medium heat. whisk in the flour until smooth and starting to bubble. gradually whisk in milk while stirring constantly so that no lumps form. cook and stir over medium heat until thickened, about 5 minutes. season with white pepper, salt, pepper and nutmeg. remove from the heat and stir in the cheese until smooth, adding a handful at a time. set aside.
use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. pour about 1/3 of the cheese sauce over everything. repeat layers two more times or until you run out of room. cover the dish with a lid or aluminum foil.
bake in the preheated oven for 1 1/2 hours. remove the cover during the last 30 minutes to allow the top to brown if desired.

e-z cream biscuits

Ingredients

Servings: 10
2 cups self-rising flour
1 1/2 cups heavy cream

Recipe

Preparation Time:

Cook Time:

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preheat the oven to 375 degrees f (190 degrees c).
in a medium bowl, stir together the flour and cream just until blended. you should have a sticky dough. use a large spoon to scrape the dough out a floured surface. knead the dough once or twice, then pat or roll out to 1/2 inch thickness. cut into circles using a biscuit cutter. place on a baking sheet, spacing 1/2 inch apart. if you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough a baking sheet.
bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.

Hot Dog Roll Up

Ingredients

Servings: 4
4 (6 inch) mission® fajita flour tortillas
4 all beef hot dogs
4 slices processed american cheese

Recipe

Preparation Time:

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place hot dogs between two paper towels and microwave on high for 20 seconds. remove from towels and reserve the hot dogs hot.
lay one slice of american cheese on the center of each tortilla.
place hot hot dogs on top of each slice of cheese. roll up each tortilla/cheese/hot dog by simply rolling from one end to the other.
place all four hot dog roll ups in the microwave and cook for an additional 10 to 12 seconds to fully melt the cheese and warm the tortillas.
remove from microwave and serve each hot dog roll up whole.

pan-seared scallops with pepper and onions in anchovy oil

Ingredients

Servings: 4
1/3 cup extra virgin olive oil
1 (2 ounce) can anchovy fillets, minced
1 pound large sea scallops
1 large red bell pepper, coarsely chopped
1 large orange bell pepper, coarsely chopped
1 red onion, coarsely chopped
2 cloves garlic, thinly sliced
1 teaspoon minced lime zest
1 1/2 teaspoons minced lemon zest
1 pinch kosher salt and pepper to taste
8 sprigs fresh parsley, for garnish

Recipe

Preparation Time:

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heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. sprinkle pepper mixture the scallops and continue cooking until scallops have browned, about 2 minutes more. turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. garnish with parsley sprigs to serve.

chocolate mayan jungle bird

Ingredients

Servings: 4
1 (14 ounce) can sweetened condensed milk
3 tablespoons chicken bouillon granules
4 bone-in chicken breast halves
6 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup diced carrot
1/4 cup diced celery
2 fresh red chile peppers, halved and seeded
2 large cloves garlic, peeled
1 shallots, peeled and minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (2 inch) cinnamon stick
2 1/4 cups burgundy or other dry red
1 cup chicken stock
2 (1 ounce) squares semisweet chocolate, grated

Recipe

Preparation Time:

Cook Time:

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in a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. place chicken breasts in bowl, and turn to coat all sides of the chicken. cover, and refrigerate for at least 5 to 6 hours; overnight is best.
preheat oven to 425 degrees f (220 degrees c).
in a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. stir in 1 cup , cover, and cook in the preheated oven for 25 minutes; gradually add remaining to the pan during this time. stir in chicken stock, and continue cooking for 1 hour.
strain contents of roasting pan into a saucepan. cook over medium-low heat to reduce sauce. melt chocolate in the sauce, stirring until smooth.
in a large skillet, heat the remaining two tablespoons of oil. season chicken with remaining chicken granules, covering both sides generously. cook in hot oil until evenly browned and cooked through. pour sauce over chicken, and heat through.

Garlic Potatoes

Ingredients

Servings: 6
1 1/2 pounds red potatoes, cut into large chunks
1 clove garlic, halved lengthwise
1/2 cup milk
1 teaspoon salt
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

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place the potatoes and garlic into a large pot, and just cover with salted water. bring to a boil; reduce heat to low, and cover. simmer until very tender, about 20 minutes. drain. allow to steam dry for a minute or two.
return the potatoes to the pot. pour in milk, and season with salt; mash until smooth. stir in the parsley.

burgundy chicken pie

Ingredients

Servings: 8
2 onions, chopped
2 teaspoons vegetable oil
4 boneless skinless chicken breasts, cut into cubes
6 ounces button mushrooms, chopped
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 1/4 cups white or red burgundy
1 cube chicken bouillon
3/4 cup water
salt and pepper to taste
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

Recipe

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in a large skillet, saute onions in oil over medium heat until softened. add the chicken, and cook until browned on all sides. add the mushrooms, and cook until soft . stir in the thyme and flour, and then add the . dissolve the chicken bouillon in water, and stir into the chicken and vegetables. simmer uncovered for 15 minutes, then season to taste. transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. keep any excess sauce separately for gravy.
preheat the oven to 425 degrees f (220 degrees c).
roll out the puff pastry. cut a 1/2 inch (1 cm) strip. brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. brush the pastry edge with water. roll out remaining pastry, and use to cover the filling. seal the edges well; trim and crimp the edge. brush pastry with beaten egg, and make a small hole in the center of the top. use the pastry trimmings to make leaves; arrange on top of the pie. brush pastry leaves with egg.
bake in preheated oven for 45 minutes, or until crisp and golden.

Apricot Raisin Cookies

Ingredients

Servings: 3
1 cup dried apricots
1 teaspoon baking powder
1 teaspoon ground allspice
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 egg
1 cup raisins
1 cup chopped pecans

Recipe

grind apricots in food processor or blender.
in small bowl, combine flour, baking powder, spices and salt.
in a large bowl, cream the shortening and sugar. dissolve baking soda in warm water and add to creamed mixture, beating until smooth. beat in the egg.
slowly blend in the dry ingredients, mixing until well blended. fold in the apricots, raisins and pecans. cover and chill for one hour.
preheat oven to 375 degrees f. grease cookie sheets.
drop dough by teaspoonfuls two inches apart. bake for 18 to 20 minutes.

Caramel Icing

Ingredients

Servings: 2
1/4 cup butter
3/4 cup brown sugar
1/4 cup heavy cream
2 cups confectioners' sugar

Recipe

Preparation Time:

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place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. stir in the cream, return to a boil, and boil for 1 minute. remove from the heat and cool.
beat in the powdered sugar until smooth.

fudgies i

Ingredients

Servings: 3
2 cups semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Recipe

preheat oven to 350 degrees f. lightly grease cookie sheet.
stirring constantly, melt 1 cup chocolate pieces, unsweetened chocolate, and butter in a saucepan. transfer to a large mixing bowl and allow to cool slightly.
in a separate bowl, combine the flour, baking powder, and a dash of salt.
add eggs, sugar, and vanilla to chocolate mixture and beat well. add flour mixture and beat until well mixed. stir in remaining chocolate pieces and nuts.
drop by heaping teaspoons the cookie sheet. bake for 8-10 minutes or until the edges are firm and the surface is dull and cracked. cool on cookie sheet 1 minute. remove and cool completely on rack.

Grandma M's Raisin Cookies

Ingredients

Servings: 6
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
3 teaspoons lemon extract
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 cups raisins

Recipe

preheat oven to 400 degrees f. grease cookie sheets.
in a large mixing bowl, beat together all ingredients.
drop by teaspoon on cookie sheets and flatten slightly with a fork.
bake for 10 minutes or until brown at the edges. be careful to not overbake. cool and store in an airtight container.

Cherry Blossom Fudge

Ingredients

Servings: 1
3/4 cup evaporated milk
1 cup white sugar
1 pinch salt
1 (3 ounce) package cherry flavored jell-o®
1 cup butter
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
3/4 cup maraschino cherries, halved

Recipe

Preparation Time:

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butter an 8x8 inch dish.
in a medium saucepan over medium heat, combine milk, sugar and salt. bring to a boil and stir in gelatin. boil 4 minutes. remove from heat and stir in butter, chocolate chips, vanilla and cherries. pour into prepared pan. chill 2 hours before serving.

Creme Filling I

Ingredients

Servings: 1.5
1 cup shortening
1 cup confectioners' sugar
1 cup white sugar

Recipe

Preparation Time:

Ready Time:

using an electric mixer, whip shortening in a medium bowl with confectioners' sugar and white sugar until creamy, 5 to 10 minutes.

white chocolate-macadamia bars

Ingredients

Servings: 15
3/4 cup chopped macadamia nuts
1 cup all-purpose flour
1/2 teaspoon baking soda
1 egg
1 pinch salt
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2/3 cup unsalted butter
4 ounces white chocolate

Recipe

preheat oven to 325 degrees f (165 degrees c). put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. grease an 8-inch square baking pan.
in a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. melt the butter over low heat and add to egg mixture along with vanilla. mix well. sift the flour, baking soda and salt a piece of wax paper, and add to egg mixture beating slowly. mix until just blended. coarsely chop the white chocolate and fold into mixture. stir in macadamia nuts.
pour batter into baking pan. bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. place on wire rack and let cool.

panna cotta with fresh strawberry sauce

Ingredients

Servings: 6
1 1/2 cups milk
1 (.25 ounce) envelope unflavored gelatin
1 1/2 cups whipping cream
1/4 cup white sugar
2 teaspoons vanilla extract
1 quart fresh strawberries, quartered
2 teaspoons vanilla extract
1/4 cup white sugar
1/4 cup water

Recipe

Preparation Time:

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pour the milk into a bowl; sprinkle the gelatin over the milk. allow mixture to sit until the gelatin softens, about 5 minutes.
combine the cream and 1/4 cup sugar in a saucepan over medium heat. stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. add the vanilla extract. pour the mixture evenly into ramekins; cover and chill at least 4 hours.
to make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. while the mixture cooks, crush the strawberries with a potato masher. simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
remove chilled ramekins from the refrigerator shortly before serving. dip the bottoms of the cups in warm water to help loosen the custard. run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn a dessert plate to unmold. spoon strawberry sauce over panna cotta to serve.

Spritsar

Ingredients

Servings: 6
1/4 cup white sugar
1/2 cup butter, softened
1 egg yolk
1/2 teaspoon almond extract
1 1/4 cups sifted all-purpose flour

Recipe

preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
cream the sugar and butter until light and fluffy. stir in the egg yolk and vanilla. mix in flour just until incorporated. knead dough lightly on a board. place in a pastry bag using the star design. cut off desired lengths and shape into rings or s's.
bake 10 to 12 minutes in the preheated oven, or until edges are golden.

Cherry Ice Cream

Ingredients

Servings: 4
1/4 cup cherry juice concentrate
1/2 cup fat free milk
1 cup vanilla low-fat yogurt
1 cup heavy cream
1/2 cup white sugar
1 pinch salt
1 cup frozen dark sweet cherries
2 teaspoons almond extract

Recipe

Preparation Time:

Ready Time:

place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. add the sugar, salt, cherries, and almond extract. puree until only small bits of the cherries remain.
pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

Old Virginia Wassail

Ingredients

Servings: 15
2 quarts apple
2 cups orange juice
1 (46 fluid ounce) can pineapple juice
2 (3 inch) cinnamon sticks
1 tablespoon whole cloves
1/2 cup honey

Recipe

Preparation Time:

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in a large stock pot over medium heat, combine the apple , orange juice, pineapple juice, cinnamon sticks, cloves and honey. bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. strain out cinnamon sticks and cloves before serving if desired.

e-z cream biscuits

Ingredients

Servings: 10
2 cups self-rising flour
1 1/2 cups heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c).
in a medium bowl, stir together the flour and cream just until blended. you should have a sticky dough. use a large spoon to scrape the dough out a floured surface. knead the dough once or twice, then pat or roll out to 1/2 inch thickness. cut into circles using a biscuit cutter. place on a baking sheet, spacing 1/2 inch apart. if you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough a baking sheet.
bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.

Creamed Chipped Beef

Ingredients

Servings: 4
3 tablespoons butter
1 (8 ounce) jar dried chipped beef
2 teaspoons light brown sugar
1/2 cup all-purpose flour
1 cup whole milk
4 slices toasted white bread

Recipe

Preparation Time:

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in a skillet or saucepan, melt butter over medium heat. drop beef into hot butter; saute for 5 minutes. sprinkle sugar over beef, stirring constantly. sprinkle on flour, stirring constantly. when flour is completely mixed in, gradually add the milk, stirring constantly.
keep stirring the sauce until it thickens. lightly butter toasted bread. spoon beef over slices of bread and serve.

good meringue

Ingredients

Servings: 8
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup white sugar

Recipe

Preparation Time:

Ready Time:

in large bowl, beat egg whites and cream of tartar with electric mixer until foamy. gradually add sugar, beating until mixture forms stiff peaks.

Sauerkraut And Tomato Stew

Ingredients

Servings: 6
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon olive oil
2 (28 ounce) cans stewed tomatoes
3 cups water
1 cup uncooked long-grain white rice
1 (20 ounce) can sauerkraut with juice
1 pound kielbasa sausage, sliced thin
salt and pepper to taste

Recipe

Preparation Time:

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in a large pot over medium heat, saute the onion and green bell pepper in the oil for 5 to 10 minutes, or until the onion is translucent.
pour in the tomatoes, water and rice. raise heat to high and bring to a boil, then reduce heat to low and simmer for 20 minutes.
stir in the sauerkraut and sausage, stirring thoroughly, and let simmer for 20 more minutes. season with salt and pepper to taste.

mangorita

Ingredients

Servings: 1
2 (1.5 fluid ounce) jiggers tequila
1 (1.5 fluid ounce) jigger triple sec liqueur
1 (1.5 fluid ounce) jigger fresh lime juice
1 mango - peeled, seeded, and sliced
4 ice cubes
1/4 cup mango nectar

Recipe

Preparation Time:

Ready Time:

in a blender, combine the tequila, triple sec, lime juice, mango, and ice. blend until ice is finely crushed. sweeten with mango nectar to your liking.

Big Kev's Texas Style

Ingredients

Servings: 1
1 fluid ounce
1 fluid ounce dry
1 fluid ounce triple sec (orange-flavored liqueur)
1 fluid ounce
1 fluid ounce tequila
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 wedge lemon
1 wedge lime

Recipe

Preparation Time:

Ready Time:

pour , , triple sec, , and tequila into a tall glass with ice. top off with cola. stir gently. garnish with lemon and lime wedges.

Strawberry Soup Ii

Ingredients

Servings: 12
4 cups fresh strawberries
1 (12 ounce) container frozen whipped topping, thawed
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup white sugar
1/4 cup sour cream
12 ounces prepared pound cake, cubed
12 sprigs fresh mint

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse strawberries with cool water to clean and then pat dry to absorb excess water. remove strawberry stems and set aside 12 for later use.
in a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. with an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. add sour cream and mix 1 minute. place in refrigerator to chill.
toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.
serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.

brenda's strawberry slush delight

Ingredients

Servings: 35
3 cups sugar
6 cups water
1 (46 fluid ounce) can pineapple juice
1 (12 fluid ounce) can frozen lemonade concentrate
2 (12 fluid ounce) cans frozen orange juice concentrate
1 quart strawberries (fresh or frozen) pureed in a blender
2 cups , or to taste
2 (2 liter) bottles chilled lemon-lime soda

Recipe

Preparation Time:

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Ready Time:

in a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. turn off the heat and allow it to cool.
combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. mix in the to taste. put the entire mixture into a large plastic ice cream pail and freeze overnight.
to make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. fill the glass with lemon-lime soda and serve with a straw. keeps well in freezer for up to one month.

Slush I

Ingredients

Servings: 24
5 cups boiling water
4 (2 g) bags green tea
1 cup white sugar
1 (16 ounce) can frozen lemonade concentrate
1 (16 ounce) can frozen orange juice concentrate
2 cups
1 (2 liter) bottle lemon-lime flavored carbonated beverage

Recipe

Preparation Time:

Cook Time:

Ready Time:

steep tea in 2 cups boiling water for 10 minutes. place remaining 3 cups boiling water in a 9x13 inch pan. stir in sugar until dissolved. stir in lemonade concentrate, orange juice concentrate, and . remove tea bags and stir tea into mixture. freeze overnight.
to serve, scoop desired amount into glass, then fill glass with lemon-lime soda, and stir.

lemonade punch

Ingredients

Servings: 22
1 (6 ounce) can frozen pink lemonade concentrate
1 (10 ounce) jar maraschino cherries
2 (6 ounce) cans frozen pink lemonade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle red
1 orange, sliced
1 lemon, sliced

Recipe

Preparation Time:

Ready Time:

in a pitcher, mix together 1 can lemonade with 1 can of water. pour mixture into an ice cube tray, and place a cherry in each cube. freeze until solid.
in a punch bowl, combine 2 cans lemonade concentrate, lemon-lime soda and red . stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.

Cheese Soup Vii

Ingredients

Servings: 15
3/8 cup butter
1 1/2 cups chopped onion
3 (12 fluid ounce) cans or bottles
1 1/2 cups diced carrots
3 stalks celery, diced
1 tablespoon ground cumin
2 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
3 cups sour cream
12 ounces processed cheese, cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, melt butter. cook onion in butter until tender. stir in , carrots and celery. bring to a boil, then reduce heat, cover and simmer 10 minutes.
stir in cumin, salt, nutmeg, cloves and pepper. bring to a boil again, then reduce heat, cover and simmer 30 minutes.
remove from heat and stir in sour cream and cheese. serve at once.

Stuffed Boneless Quail With Wild Rice And Sage Stuffing

Ingredients

Servings: 6
6 boneless quail
salt to taste
2 teaspoons grated orange zest, divided
2 1/2 cups vegetable broth
1/2 cup uncooked wild rice
1 bay leaf
1 tablespoon vegetable oil
1 cup diced onion
3/4 cup diced celery
1/2 cup fresh sage, minced
1 egg white
1/3 cup toasted walnuts
1/2 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
1/2 cup chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly grease a roasting pan.
wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
in a medium saucepan bring vegetable broth and rice to a boil. add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
meanwhile, heat oil in a medium skillet over medium heat. saute onions until translucent; add celery and sage and saute 2 minutes. transfer to a medium bowl. stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. stuff the cavities of the quail with the rice mixture. lightly season the skins with salt and cracked black pepper.
bake in preheated oven for 35 to 40 minutes, or until cooked through.
remove quail from pan and de glaze with the chicken broth. strain and ladle over the quail.

Melon Smoothie

Ingredients

Servings: 4
1/4 cantaloupe - peeled, seeded and cubed
1/4 honeydew melon - peeled, seeded and cubed
1 lime, juiced
2 tablespoons sugar

Recipe

Preparation Time:

Ready Time:

in a blender, combine cantaloupe, honeydew, lime juice and sugar. blend until smooth. pour into glasses and serve.

Sun-dried Tomatoes Ii

Ingredients

Servings: 2
24 cherry tomatoes

Recipe

cut each tomato in half through the middle, not the ends. put the tomato halves in a food dehydrator, cut side up. dry for at least 12 hours. when the tomatoes are totally dry and firm, put them in a plastic bag, and store in the freezer.

vegetable pasties

Ingredients

Servings: 8
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 1/4 cups ice water
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
1/2 pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
salt and pepper to taste
1 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together all-purpose flour, whole wheat flour, and salt. cut in shortening until mixture resembles coarse crumbs. stir in water until mixture forms a ball. divide dough into 8 pieces, and shape into balls. cover, and set aside.
heat olive oil in a large heavy skillet over medium heat. saute onion and garlic until soft and translucent, about 5 minutes. stir in carrot, turnip, potatoes and mushrooms. add water, bouillon cube, tarragon, salt and pepper. cook for 15 minutes.
preheat oven to 400 degrees f (200 degrees c).
roll each pastry ball into a circle, 6 to 8 inches in diameter. place about 1 cup of filling on one half of each circle. fold pastry over filling, and pinch edges to seal. place on baking sheet, and brush with egg.
bake in preheated oven for 45 minutes, or until golden brown.

Cherry Cheesecake Frozen Yogurt

Ingredients

Servings: 6
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 tablespoon lemon juice
3 cups plain greek yogurt
2 cups pitted, chopped fresh cherries

Recipe

Preparation Time:

Ready Time:

in a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy. mix in the cherries. cover the bowl with plastic wrap, and chill until very cold, at least 4 hours.
pour the mixture into an ice cream freezer, and freeze according to manufacturer's instructions. for firmer texture, pack the frozen yogurt into a covered container, and freeze for several hours.

cranberry carrot cake

Ingredients

Servings: 1
2 cups flour
2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 pinch salt
1 1/2 cups sugar
1 cup mayonnaise
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice
1/2 cup chopped toasted pecans
3/4 cup dried cranberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour 3 - 8 inch round cake pans. whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. divide evenly between the prepared cake pans.
bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Tricia's Fantastic Fudge Pie

Ingredients

Servings: 1
1 (9 inch) pie shell
2 eggs, beaten
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup semi-sweet chocolate chips (optional)

Recipe

preheat oven to 325 degrees f (165 degrees c).
in a medium bowl combine eggs, melted butter or margarine, and sugar. stir in vanilla extract. set mixture aside.
in a separate bowl mix together flour and cocoa powder. pour egg mixture into flour mixture and stir until thoroughly combined. fold in chocolate chips if desired. pour into pastry shell.
bake in preheated oven for 30 to 40 minutes. serve hot.

healthier best brownies

Ingredients

Servings: 16
1/4 cup butter
1/2 cup white sugar
2 eggs
1/3 cup applesauce
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup white whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1/2 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
melt 1/4 cup butter in a large saucepan over low heat. remove from heat and stir in white sugar, eggs, applesauce, and 1 teaspoon vanilla extract. beat in 1/3 cup cocoa powder, flour, salt, and baking powder. spread into prepared pan.
bake in preheated oven until brownies are just set in the center, 20 to 25 minutes.
combine 3 tablespoons butter, 2 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioner's sugar in a bowl; beat until smooth. frost brownies while they are still warm.

Cassava Cake

Ingredients

Servings: 1
2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
bake in the preheated oven for 1 hour. switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. cool completely in refrigerator before serving.

Rhubarb Cheesecake Pie

Ingredients

Servings: 1
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c.)
in a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. cook, stirring occasionally, until thickened. pour into pie shell.
bake in the preheated oven for 10 minutes. remove from oven and reduce temperature to 325 degrees f (165 degrees c.)
in a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. pour over rhubarb in the pan.
bake in the preheated oven for 35 minutes, or until filling is set.

Mexican Veggies With Queso

Ingredients

Servings: 4
1 tablespoon vegetable oil
1/2 cup chopped red onion
2 cloves garlic, minced
2 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 chayote squash, thinly sliced
1 cup peeled, chopped jicama
2 tomatoes, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 pinch cayenne pepper
salt and pepper to taste
1 cup shredded queso asadero (white mexican cheese)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the vegetable oil in a skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. add zucchini, yellow squash, and chayote. cover, stirring occasionally, until the vegetables are tender, about 5 minutes. add the chopped jicama; cover and cook 3 minutes. stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. cover and let cook for 2 minutes.
remove from heat and stir in the shredded cheese. serve immediately.

bright and zesty broccoli

Ingredients

Servings: 4
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons grated orange zest
1/2 teaspoon red pepper flakes
1 head broccoli, cut into small pieces with stalks peeled
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed orange juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. stir the broccoli into the mixture; season with salt and pepper. continue cooking about 5 minutes more; transfer to a serving bowl. pour the orange juice over the broccoli and toss to coat. serve hot.

Sufferin' Succotash Salad

Ingredients

Servings: 6
2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Recipe

Preparation Time:

Ready Time:

whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. stir in corn kernels, red bell pepper, green onions, and white beans to coat. cover and refrigerate for at least 2 hours.

melissa's chicken cacciatore

Ingredients

Servings: 6
1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
2 large skinless, boneless chicken breast halves - cut into chunks
1 large onion, quartered and sliced
3 cloves garlic, minced
8 ounces sliced fresh mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes in juice
1 (15 ounce) can tomato sauce
1/3 cup sliced black olives, drained
1/2 cup
8 ounces shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated, 8 to 10 minutes. remove the chicken pieces with a slotted spoon, and place into a 9x13-inch baking dish.
pour the remaining marinade into the same skillet, and cook and stir the onions, garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper until the onions are translucent, 5 to 8 minutes. mix in diced tomatoes with their juice, tomato sauce, black olives, and chopped artichoke hearts. stir the sauce well, and pour over the chicken in the baking dish. cover the dish with foil.
bake the chicken until the sauce is bubbling, about 45 minutes. uncover, and drizzle the over the dish; top with mozzarella cheese. return to oven, uncovered, and bake until the cheese is melted, about 10 more minutes.

Pineapple Kugel

Ingredients

Servings: 8
1 (8 ounce) package wide egg noodles
6 eggs
5 tablespoons unsalted butter, melted
1/2 cup white sugar
1 (8 ounce) can crushed pineapple, with juice
1 1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can sliced pineapple, drained
1/4 cup candied cherries (optional)

Recipe

boil noodles in boiling salted water just until softened; do not cook through. rinse, and drain.
beat the eggs with the melted butter. mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. stir in the noodles. spread into a greased 9 x 13 inch baking pan. place pineapple rings decoratively over the top. place a cherry in the center of each ring if desired
bake at 350 degrees f (175 degrees c) for 50 minutes, or until golden.

Pecan Cups

Ingredients

Servings: 18
3 ounces cream cheese
1/2 cup butter
1 cup all-purpose flour
3/4 cup packed brown sugar
1 tablespoon butter
1 egg, beaten
1 teaspoon vanilla extract
2/3 cup chopped pecans

Recipe

preheat oven to 350 degrees f (175 degrees c).
to make crust: in a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. add flour and mix well. place in refrigerator to chill.
in a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. add egg and vanilla, and blend well. stir in pecans.
pat crust into the bottoms of paper muffin cups. pour in filling, distributing evenly between all cups. bake in preheated oven for 30 minutes.

Chocolate Walnut Pie

Ingredients

Servings: 1
3 eggs
2/3 cup white sugar
1/2 teaspoon salt
1/3 cup margarine
2 (1 ounce) squares semisweet chocolate
1 cup corn syrup
1 cup chopped walnuts
1 recipe pastry for a 9 inch single crust pie

Recipe

melt the margarine and the chocolate together, stirring until chocolate is smooth. add eggs, sugar, salt, and syrup. stir until everything is mixed thoroughly. stir in walnuts. pour into unbaked pie shell.
bake at 375 degrees f (190 degrees c) for 40-50 minutes, or until pie is set. let sit for 30 minutes before slicing.

Mediterranean Three Bean Salad

Ingredients

Servings: 8
1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can dark red kidney beans, rinsed and drained
1/2 onion, minced
2 cloves garlic, minced
2 tablespoons minced fresh parsley, or to taste
1/4 cup olive oil
1 lemon, juiced
salt and ground black pepper to taste

Recipe

Preparation Time:

Ready Time:

combine cannellini beans, garbanzo beans, kidney beans in a mixing bowl. add onion, garlic, parsley, olive oil, lemon juice, salt, and black pepper; mix well.

Spicy Tarragon Yogurt Chicken

Ingredients

Servings: 6
1 bunch fresh tarragon sprigs, leaves only
1/2 cup plain greek-style yogurt
1/4 cup harissa sauce (see footnote for recipe link)
2 garlic cloves, peeled
2 tablespoons vinegar or citrus juice
1 tablespoon ground cumin
2 teaspoons kosher salt
4 large chicken breast halves
1/4 cup harissa sauce, for garnish
4 sprigs tarragon, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine tarragon, greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. puree until smooth, scraping down sides as needed. pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. cover and refrigerate for 2 to 3 hours.
preheat an outdoor grill for medium-high heat and lightly oil the grate.
remove chicken breasts from the marinade and place on the pre-heated grill. cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
garnish with harissa sauce and a sprig of tarragon.

Chef John's Asparagus Souffle

Ingredients

Servings: 4
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
1/2 clove garlic, minced
4 eggs, separated
1/2 cup grated sharp white cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. transfer asparagus to ice water to stop the cooking process. drain and set aside.
melt butter in a saucepan over medium-low heat. whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. season with salt and cayenne pepper.
place milk mixture, garlic, and asparagus in a blender and puree until smooth.
pour asparagus mixture into a large bowl; stir in egg yolks and cheddar cheese.
preheat oven to 375 degrees f (190 degrees c)
generously butter 4 (6-ounce) ramekins
beat egg whites in a large glass or metal mixing bowl until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
stir half of egg whites into asparagus cheese mixture until just combined. gently fold remaining egg whites into mixture.
fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

chef john's pavlova with strawberries

Ingredients

Servings: 1
3/4 cup sugar
2 teaspoons cornstarch
3 egg whites, room temperature
1 teaspoon vanilla extract
3/4 teaspoon white vinegar
2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 pint whole strawberries, stems removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 250 degrees f (120 degrees c).
line a baking sheet with a silicone baking mat or parchment paper.
whisk sugar and cornstarch in a bowl. set aside.
beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
spoon egg white mixture prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
bake in the preheated oven for 1 hour.
turn off the oven, crack open the oven door and let the pavlova cool for one hour.
whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
transfer pavlova to a serving plate. top with whipped cream and fresh strawberries.

Saturday, July 30, 2016

tomato rice soup

Ingredients

Servings: 4
2 tablespoons olive oil
1/2 cup chopped onion
2 stalks celery, chopped
1 large carrot, finely chopped
1/2 cup uncooked long-grain rice
1 (29 ounce) can diced tomatoes
2 cups chicken broth
salt and pepper to taste
3/4 pound scallops
1/4 cup chopped fresh basil

Recipe

heat oil in a large saucepan over medium heat. add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. stir in undrained tomatoes, chicken broth, and salt and pepper. bring to a boil. reduce heat, cover, and simmer for 15 minutes.
rinse the scallops, and if large cut scallops in half. stir the scallops into soup, and cover. continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
season to taste with salt and pepper. stir in the basil, and serve.

black bean and cucumber salad

Ingredients

Servings: 4
1 seedless cucumber, quartered and cut into chunks
1 (15 ounce) can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup frozen corn, thawed
1/2 red onion, chopped
3 tablespoons extra-virgin olive oil
4 1/2 teaspoons orange marmalade
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon ground cumin
salt and ground black pepper to taste

Recipe

Preparation Time:

Ready Time:

toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
drizzle the dressing over the cucumber mixture; toss to coat.

Savory Baby Bok Choy

Ingredients

Servings: 4
3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white
1 pound baby bok choy, trimmed and sliced in half lengthwise

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. stir in the chicken stock and white , and increase heat to a full boil. cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. remove bay leaf. lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. cook until tender, about 10 minutes. serve with sauce spooned over bok choy.

mr. head's spicy tuna melt

Ingredients

Servings: 2
2 teaspoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
1 pinch kosher salt
2 (6 ounce) cans tuna, packed in olive oil, drained
1 tablespoon spicy brown mustard
1 tablespoon mayonnaise
2 pinches cayenne pepper
1 teaspoon style blackened seasoning (old bay® recommended)
1 pinch dried parsley
1 teaspoon hot pepper sauce (e.g. tabasco™)
2 slices pepperjack cheese
4 slices italian bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the vegetable oil in a skillet over medium heat. add the onions and celery and season with a little kosher salt. cook and stir until tender, about 5 minutes.
in a medium bowl, stir together the tuna, mustard, mayonnaise and the sauteed onion and celery. season with cayenne, blackened seasoning, parsley, and hot pepper sauce. spoon half of the bread slices. top each one with a slice of pepperjack cheese and then the remaining slices of bread.
spread butter the outsides of the sandwich. fry in a skillet over medium heat until golden brown on the outside and cheese has melted, about 5 minutes total.

Delicious Raisin Nut Banana Bread

Ingredients

Servings: 1
2 cups raisin nut bran cereal
1/2 cup milk
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1 egg

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease the bottom of a 9x5 inch loaf pan.
in a bowl, combine the raisin nut bran cereal and milk; let stand for 5 minutes.
in a large bowl, sift together flour, baking powder, baking soda and salt. in a separate bowl, beat together mashed banana, sugar, brown sugar, vegetable oil and egg. combine the cereal and banana mixtures. stir in the flour mixture just until combined. pour batter into prepared pan.
bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. let cool before slicing.

pineapple cream cheese pie

Ingredients

Servings: 2
2 (9 inch) pie shell
1/3 cup white sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 cup chopped walnuts (optional)

Recipe

preheat oven to 400 degrees f (200 degrees c).
to make pineapple layer: in a medium saucepan combine 1/3 cup sugar, cornstarch, and pineapple with juice. cook over low heat, stirring occasionally, until mixture is the consistency of jelly.
to make cream cheese layer: in a medium mixing bowl, whip cream cheese until fluffy. whip in sugar and salt until mixture is smooth. add eggs, vanilla, and milk. beat mixture until all ingredients are thoroughly combined. mixture will be liquidy.
pour half of pineapple mixture into each pastry shell. pour half of cream cheese mixture over each pineapple layer. sprinkle with chopped walnuts if desired.
bake in preheated oven for 10 minutes. reduce heat to 325 degrees f (165 degrees c) and bake an additional 50 minutes, until tops of pies begin to brown. chill before serving. top with whipped cream if desired.

Cranberry Pumpkin Banana Bread

Ingredients

Servings: 1
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon butter, softened
1 cup packed brown sugar
1 cup solid pack pumpkin puree
1/2 cup whole cranberry sauce
1 egg
1 banana, mashed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. gradually stir in the flour mixture, mixing until just combined. pour batter into a 9x5-inch loaf pan.
bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

seafood gumbo stock

Ingredients

Servings: 2
shells from 1 pound shrimp
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

bake shrimp shells at 375 degrees f (195 degrees c) until dried and starting to brown on edges.
in an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. bring slowly to a boil.
reduce heat, and cook 5 to 7 hours. replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
remove stock from heat, and strain. press all liquid from the shells and vegetables, then discard them. return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

Mexican Cornbread I

Ingredients

Servings: 1
1 cup self-rising cornmeal
1/2 cup self-rising flour
3 cups shredded cheddar cheese
1 onion, chopped
1 green bell pepper, chopped
6 chopped green chile peppers
2 eggs, beaten
1 (8 ounce) can creamed corn
1/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x9 inch baking pan.
in a large bowl, mix together cornmeal, flour, cheddar cheese, onion, green pepper and jalapeno. stir in eggs, creamed corn and milk. pour batter into prepared pan.
bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

Scott's Sweet Potato And Butternut Squash Mashers

Ingredients

Servings: 8
3 sweet potato, peeled and cubed
1 butternut squash- peeled, seeded and cubed
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar free maple flavored syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the sweet potatoes and butternut squash into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. mix until smooth.

Cedar Plank Salmon

Ingredients

Servings: 4
1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper (optional)
1 tablespoon soy sauce (optional)
1 lemon, cut into wedges (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

soak the cedar plank in water for at least 2 hours and up to 12.
preheat the oven to 325 degrees f (165 degrees c), or see footnote for grilling instructions.
place the salmon on the plank, skin-side down. in a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. stir in just enough water to make it liquid. season with pepper and soy sauce if desired. spoon the mixture over the salmon so it is fully coated.
bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

lime-berry chicken salad

Ingredients

Servings: 8
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons frozen limeade concentrate, thawed
1/4 teaspoon black pepper
1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon dried minced onion
1 cup vegetable oil
1 tablespoon poppy seeds
1 pound baby spinach leaves
2 cups sliced fresh strawberries
1 cup sugar snap peas, ends and strings removed
1/2 cup pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss chicken breasts, limeade, and pepper in a bowl. cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes. remove skillet from the heat and set aside.
combine sugar, vinegar, salt, mustard, and onion in a blender. process for about 20 seconds. with the blender on high speed, gradually add oil in a slow and steady stream. stir in poppy seeds.
arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. serve with the poppy seed dressing.

davy crockett cookies

Ingredients

Servings: 1
3 eggs
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups self-rising flour
2 cups oats
2 cups chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
in a large bowl, stir together the eggs, brown and white sugars, and vanilla. add the oil and mix to combine. in a separate bowl, combine the flour and the oats. gradually, stir flour mixture into egg mixture 1/2 cup at a time, stirring until completely mixed. fold in chocolate chips. spread the mixture evenly a baking sheet.
bake in the preheated oven for 13 minutes. remove from oven still slightly gooey, and let cool for 3 minutes before cutting into squares. then cool on a wire rack for 10 minutes. store in an air-tight container.

korean spicy chicken tenders with sweet apple

Ingredients

Servings: 2
2 tablespoons olive oil
1/2 apple, cut into chunks
1 stalk celery, cut into chunks
1/2 green bell pepper, cut into chunks
1/3 onion, cut into bite-size pieces
3/4 pound chicken tenderloins, cut into chunks
1 tablespoon gochujang (korean hot pepper paste)
1/4 cup dry white
1 pinch lemon pepper
2 tablespoons white sugar
1 tablespoon minced garlic
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a skillet over medium heat. stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the chicken, hot pepper paste, white , lemon pepper, sugar, garlic, and pepper. cook the chicken until no longer pink in the center, about 5 minutes.

Spicy Honey Mustard Sauce

Ingredients

Servings: 12
1/3 cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons yellow mustard
1 tablespoon rice vinegar
2 tablespoons honey
1/2 teaspoon hot sauce

Recipe

Preparation Time:

Ready Time:

whisk together mayonnaise, dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

Healthier Buffalo Chicken Dip

Ingredients

Servings: 5
2 (10 ounce) cans natural chunk chicken, drained
3/4 cup hot pepper sauce (such as frank's redhot®)
2 (8 ounce) packages neufchatel cheese, softened
1 cup light ranch dressing
1 cup shredded reduced-fat cheddar cheese, divided
1 bunch celery, cleaned and cut into 4 inch pieces
8 ounces multi-grain crackers

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. stir in neufchatel cheese and ranch dressing. cook and stir until well blended and warm, 5 to 7 minutes. mix in half of the shredded cheddar cheese, then transfer mixture to a slow cooker.
sprinkle remaining cheddar cheese over top, cover, and cook on low until hot and bubbly, about 30 minutes. serve with celery sticks and crackers.

cauliflower hamburger casserole

Ingredients

Servings: 8
1 pound lean ground beef
1 sweet onion, diced
4 medium carrots, cut into bite size pieces
1/2 head cauliflower, chopped into bite size pieces
6 spears asparagus, trimmed and cut into 1 inch pieces
1 cup 2% reduced fat milk
1 eggs
1/3 cup bread crumbs
1 teaspoon salt-free seasoning blend
1/3 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
heat a skillet over medium-high heat. cook and stir ground beef until browned, adding the onions the last few minutes of cooking. drain the fat, then stir in the carrots, cauliflower, and asparagus. mix the milk, egg, bread crumbs, and seasoning blend in a small bowl. stir in the beef and vegetable mixture, then pour into the prepared baking dish. cover with aluminum foil.
bake in the preheated oven for 45 minutes. uncover and sprinkle with parmesan cheese and return to the oven. continue baking for 15 minutes.

Shaker Lemon Pie

Ingredients

Servings: 1
2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie

Recipe

slice the lemons and combine in a large bowl with the 2 cups sugar. let stand for at least 4 hours, preferably overnight.
add the beaten eggs and mix well. pour into an unbaked 9 inch piecrust and cover with a top crust.
brush the top with milk and sprinkle granulated sugar on top.
bake at 450 degrees f (230 degrees c) for 15 minutes, then reduce heat to 375 degrees f (190 degrees c) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

Oatmeal Grapefruit Quick Bread

Ingredients

Servings: 1
3 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
3/4 teaspoon baking soda
2/3 cup honey
1/4 cup margarine, softened
1 2/3 cups rolled oats
1 egg
1 1/4 cups grapefruit juice
1 cup chopped walnuts

Recipe

preheat oven to 350 degrees f (175 degrees c).
sift together flour, salt, baking powder and soda into a large mixing bowl.
in a medium bowl, mix honey together with butter or margarine until creamy. add to flour mixture along with the oats, egg, grapefruit juice and walnuts. stir together until smooth and pour into a lightly greased 9x5 inch loaf pan.
bake at 350 degrees f (175 degrees c) for 1 hour or until a toothpick inserted into the center comes out clean.

barbecue ham pizza

Ingredients

Servings: 1
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees f/45 degrees c)
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3 tablespoons honey
1 1/2 tablespoons olive oil
1 1/4 teaspoons salt
2 cups diced cooked ham
1/2 cup honey barbecue sauce, divided
2 tablespoons butter
1 red onion, halved and thinly sliced
1 clove garlic, minced
1 (8 ounce) can pineapple tidbits, drained
2 cups mozzarella cheese, shredded
1/2 cup shredded gouda cheese

Recipe

Cook Time:

Ready Time:

in a large bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
deflate the dough and turn it out a lightly floured surface. roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. cover with plastic wrap and set aside.
preheat oven to 450 degrees f (230 degrees c). in a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.
melt butter in a medium saute pan over medium heat. saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. remove from heat and stir in ham and pineapple.
spread remaining 6 tablespoons barbecue sauce over pizza dough. top with half of the cheeses. spread on ham mixture. top with remaining cheese.
bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. let pizza sit for 5 minutes before slicing.

vernita's broccoli casserole

Ingredients

Servings: 8
1/3 sleeve buttery round crackers (such as ritz®), crushed
1/4 cup margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 small onion, chopped
2 cups shredded cheddar cheese
1 cup uncooked instant rice (such as minute®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
pour the crushed crackers into a small bowl. mix in the melted margarine until evenly coated; set aside.
stir the broccoli, onion, cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. sprinkle with the cracker crumbs.
bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.

Grandma's Sweet Hubbard Squash Custard Pie

Ingredients

Servings: 1
2 1/2 pounds hubbard squash - cut into chunks and seeds removed
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1 1/2 teaspoons apple pie spice
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). line a large baking sheet with aluminum foil.
arrange squash on lined baking sheet. roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. remove flesh from squash using a spoon.
reduce temperature setting on oven to 375 degrees f (190 degrees c).
place 2 cups of squash in a food processor and process until smooth. add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
pour the squash mixture into the pie crust. bake until the filling rises, about 1 hour.

pineapple cream pie

Ingredients

Servings: 1
1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup margarine, melted
2/3 cup white sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, beaten
2 teaspoons butter, softened
4 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, drained
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract

Recipe

in a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. press mixture firmly in bottom of a 9 inch pie plate. bake at 375 degrees f (190 degrees c) for 6 to 8 minutes.
combine 2/3 cup white sugar, cornstarch, and salt in saucepan. blend milk and egg yolks; gradually stir into sugar mixture. cook over medium heat, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. remove from heat, and stir in butter, vanilla, and pineapple. pour into crust. press plastic wrap over top of filling. chill at least 2 hours.
in a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. whip to stiff peaks and pipe or spoon pie. serve immediately.