arjun's lime chicken rice

Ingredients

• Servings: 4
• marinade
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• salt to taste
• 1/2 teaspoon pepper
• 1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
• rice
• 2 tablespoons olive oil, divided
• 2 tablespoons minced garlic
• 1 onion, chopped
• 2 fresh jalapeno pepper, seeded and chopped
• 2 tomatoes - peeled, seeded, and coarsely chopped
• salt to taste
• 1 teaspoon turmeric powder
• 1 cup uncooked rice
• 1 lime, juiced
• 2 bay leaves
• 1 cup chicken stock
• 1 1/2 cups water
• 3 tablespoons chopped cilantro

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 8 hrs 45 mins


• mix olive oil, garlic, basil, salt, and pepper in a small bowl. toss chicken in marinade, cover and refrigerate overnight.
• heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. stir in the rice, mixing thoroughly. stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

Potato Leek Soup Ii

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 cup sliced leeks
• 1 cup chopped onion
• 1 2/3 cups chicken broth
• 4 cups milk
• 1 1/3 cups potato flakes
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 2 tablespoons chopped fresh parsley

Recipe

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


• melt the butter in a large pot over medium heat. saute the leeks and onion in the butter for 5 minutes, or until tender. pour in the broth and the milk and mix well.
• bring to a boil, reduce heat to low and simmer for 5 minutes. stir in the potato flakes, salt, celery salt and parsley. allow to thicken and heat through.

garbage can turkey

Ingredients

• Servings: 12
• aluminum foil
• 15 inch wooden stake
• 1 (12 pound) whole turkey, neck and giblets removed
• new 15 gallon metal garbage can with lid

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• lay about 3 long sheets of heavy duty aluminum foil out on the grass to make a square about 3x3 feet. pound the wooden stake into the ground in the center of the aluminum foil.
• fill the lid of the garbage can with a large pile of charcoal, and light. place the whole turkey (thawed of course) the stake, legs down. turn the garbage can upside down, and place over the turkey. place piles of lighted coals on the top, and around the sides of the can.
• cook for at least 1 1/2 hours, or keep going until coals go out. do not lift can during cooking. brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. the internal temperature of the turkey should be at least 180 degrees f (83 degrees c) when taken in the thickest part of the thigh.

apple butter with honey

Ingredients

• Servings: 10
• 3 cups apple
• 2 pounds apples - peeled, cored and chopped
• 1/3 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice

Recipe

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

Ready Time: 2 hrs


• in a large saucepan over medium heat, boil the 15 minutes.
• stir apples into the and reduce heat. cover and simmer, stirring frequently. cook 1 hour, or until the apples are tender.
• remove apples from heat. mash with a potato masher. stir in the honey, cinnamon, cloves and allspice. return to low heat and cook uncovered, stirring often, until thick. transfer to sterile jars and chill in the refrigerator until serving.

cannellini bean with flat leaf kale

Ingredients

• Servings: 2
• 1 cup canned cannellini beans
• 1 clove garlic, crushed
• 2 ounces kielbasa sausage, sliced thin
• 1/2 small onion, slivered
• 3 leaves kale, rinsed and sliced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 tablespoon grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 7 mins Ready Time: 12 mins


• in a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. season with 2 teaspoons of parsley, thyme and salt and pepper if desired. bring to a boil and cook until vegetables are tender. serve immediately garnished with parmesan cheese and remaining fresh parsley.

Banana Blast I

Ingredients

• Servings: 2
• 1 banana
• 1 pinch ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 cup milk
• 2 cups crushed ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender combine banana, nutmeg, vanilla, milk and crushed ice. blend until smooth. pour into glasses and serve.

Ground Beef And Sausage In Red Beans And Rice

Ingredients

• Servings: 14
• 6 cups uncooked rice
• 1 pound kielbasa sausage
• 1 teaspoon ground cayenne pepper
• 2 pounds lean ground beef
• 1/4 onion, minced
• 2 (15 ounce) cans kidney beans, drained
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can lamb and beans

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• prepare the rice in a large pot according to package directions.
• cut the kielbasa into 1-inch chunks and quarter the chunks. place in a large skillet over medium-high heat for about 5 to 10 minutes, or until lightly browned. season with cayenne pepper to taste. transfer this to the pot with the rice, reserving the grease in the skillet.
• in the same skillet over medium-high heat, saute the ground beef for 5 minutes. stir in the rice, and onion; reduce heat to medium and saute for 5 more minutes. drain well and add to the pot. stir the kidney beans, pinto beans, and lamb and beans into the pot. add a little water, if necessary, and simmer over low heat until ready to serve.

Company Liver With Onions

Ingredients

• Servings: 6
• 1/2 cup butter
• 2 onions, sliced
• 1 1/2 pounds calf's liver
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (8 ounce) can mushrooms, with liquid
• 2 cups sour cream
• 1 teaspoon worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 33 mins Ready Time: 48 mins


• in a large skillet, melt butter over medium high heat. cook and stir onions until tender, about 7 minutes. season liver slices with salt and pepper, and add to the skillet. brown liver slices, turning once, for approximately 5 minutes. pour in mushrooms with their liquid. reduce heat, cover, and simmer for 8 to 10 minutes. stir in sour cream and worcestershire sauce, and continue simmering another 8 to 10 minutes. serve immediately.

Pan-fried Squash

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cups diced yellow squash
• 2 cups diced zucchini
• 2 tablespoons balsamic vinegar

Recipe

• melt the butter in a large skillet over medium to medium-high heat. add the yellow squash and zucchini; cook and stir until lightly browned and tender. transfer to a bowl, and toss with balsamic vinegar.

rise 'n shine juice

Ingredients

• Servings: 12
• 1 quart orange juice
• 1 (750 milliliter) bottle

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a pitcher, mix juice and together just before serving.

venison tequila chili

Ingredients

• Servings: 24
• 2 tablespoons vegetable oil
• 3 pounds ground venison
• 2 stalks celery, diced
• 3 cups chopped onion
• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon garlic powder
• 1/4 cup chili powder
• 2 (28 ounce) cans diced tomatoes
• 1 (16 ounce) can tomato sauce
• 1/2 cup gold tequila
• 1/2 cup orange juice
• 2 (15 ounce) cans chili beans in sauce

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• heat the oil in a large pot over medium-high heat. add the ground venison and cook, stirring to crumble, until no longer pink. mix in the celery and onion; cook and stir until tender. season with red pepper flakes, garlic powder and chili powder. cook and stir for a minute to intensify the flavors.
• pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. after 2 hours, mix the beans into the chili and simmer for another 30 minutes.

Cheesy Confetti Rice

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 cup uncooked long-grain rice
• 1/4 cup chopped onion
• 2 1/2 cups water
• 1 (4 ounce) can diced green chiles, drained
• 1 tablespoon chicken bouillon
• 1 cup shredded monterey jack cheese
• 1/4 cup sliced ripe olives
• 1/2 (4 ounce) jar diced pimento peppers, drained
• 2 tablespoons chopped fresh parsley

Recipe

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


• in a 2 quart saucepan over medium heat melt butter and stir in rice and onion. cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.
• slowly add water, green chiles and chicken bouillon. bring mixture to a boil, reduce heat and cover. simmer until rice is tender, about 25 to 30 minutes. stir in cheese, olives, pimientos and parsley.

Beef Tenderloin In Creamy Porcini Sauce

Ingredients

• Servings: 6
• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 2 tablespoons butter
• 6 tablespoons olive oil, divided
• 1 small red onion, finely chopped
• 1 teaspoon finely minced garlic
• 1 cube beef bouillon
• salt and black pepper to taste
• 1/2 cup heavy cream
• 2 pounds new potatoes
• 2 pounds beef tenderloin medallions
• 1/2 teaspoon crushed dried thyme

Recipe

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


• in a small bowl, soak dried mushrooms in hot water.
• heat butter and 2 tablespoons olive oil in a skillet over medium heat. stir in the onion and garlic; cook until the onion is tender and transparent. stir in beef bouillon cube, and pour in mushrooms with water. season with salt and pepper. mix in cream; simmer gently for 5 minutes. set aside.
• place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. drain water. when potatoes are cool enough to touch, cut them in half. heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. season with salt and thyme. set aside.
• preheat oven to 400 degrees f (200 degrees c).
• season beef medallions with salt and pepper. heat 2 tablespoons olive oil in a wok or large skillet over high heat. place medallions in hot oil, and brown on both sides. remove from heat, and place medallions in the center of a roasting dish.
• cover medallions with porcini sauce. arrange potatoes around medallions. cover dish with aluminum foil. roast for 15 minutes.

clam with tomato and rice soup

Ingredients

• Servings: 6
• 1/2 cup uncooked rice
• 1 cup water
• 1/4 cup minced red onion
• 4 cloves garlic, minced
• 1/4 cup butter
• 1 (6.5 ounce) can minced clams
• 1/2 cup corn
• 2 teaspoons lemon juice
• 4 (8 ounce) cans tomato sauce
• 1 teaspoon chopped fresh basil
• salt and pepper to taste
• 1 cup water
• 1 cup heavy cream

Recipe

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


• in a small saucepan, bring 1 cup water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• in a large saucepan or stockpot, saute the onion and garlic in butter until tender. add clams, corn, lemon juice and tomato sauce. season with fresh basil and salt and pepper to taste. stir in remaining cup of water and let the soup simmer for 20 minutes. remove from heat and stir in the heavy cream and cooked rice until well blended. serve immediately.

Chitterlings (chitlins)

Ingredients

• Servings: 16
• 20 pounds frozen cleaned chitterlings, thawed
• 1 large baking potato
• 2 large onions, peeled and halved
• 1 green bell pepper, chopped
• 3 cloves garlic
• 3 stalks celery, with leaves
• 1 cup apple vinegar
• 2 tablespoons salt
• 1 bay leaf
• 1 teaspoon seasoning to taste
• 1 teaspoon red pepper flakes, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• clean the chitterlings by removing all the specks and fat with specks on them. rinse in several changes of salted water. place them in a large pot and fill with enough water to cover. bring to a boil, drain, rinse and fill with enough water to cover again.
• return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. season with salt, bay leaf, seasoning and red pepper flakes. cover and simmer over medium heat for 3 to 4 hours. chitterlings should appear clear to in color.
• cut the chitterlings into 1 inch pieces and return to the pot. pour out most of the cooking liquid. discard the potato, onions, celery and bay leaf. heat the chitterlings through and serve with your favorite side dishes. store the leftovers in the refrigerator. like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

Green Chile Stew

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 (4 ounce) can green chiles
• 2 (14.5 ounce) cans whole peeled tomatoes, chopped
• 2 (8 ounce) cans tomato sauce
• 1 (15 ounce) can whole kernel corn
• 3 potatoes, peeled and cut into chunks
• 2 cups water
• ground cayenne pepper to taste
• salt and pepper to taste

Recipe

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


• place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. cook and stir until beef is evenly browned and onion is tender. drain grease. mix in green chiles. stir in the tomatoes, tomato sauce, corn, and potatoes. pour in water. bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. season with cayenne pepper, salt, and pepper.

hearty lentil soup ii

Ingredients

• Servings: 2
• 2 1/2 tablespoons vegetable oil
• 1 fresh green onions, chopped
• 1 carrot, chopped
• 1 parsnip, sliced
• 1 stalk celery, chopped
• 1 potato, cubed
• 1 leek, chopped
• 1 cup dry lentils, rinsed
• 1 (14.5 ounce) can diced tomatoes
• 3 cups vegetable broth
• 2 bay leaves
• 1 dash soy sauce
• 1 dash worcestershire sauce
• 1/2 cup red

Recipe

• in a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. stir well for 5 minutes, or until onion is translucent. add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, worcestershire sauce and .
• bring to a boil and reduce heat to low. cover and simmer for 30 minutes or until lentils are tender. remove the bay leaves and add the fresh coriander or fresh parsley to taste.

mediterranean snow peas

Ingredients

• Servings: 2
• 1 1/2 teaspoons butter
• 1 clove garlic, minced
• 1/2 teaspoon italian seasoning
• 1/2 pound fresh snow peas, trimmed
• 1 tablespoon water, or more as needed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• kosher salt and ground black pepper to taste

Recipe

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


• melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. stir in italian seasoning and snow peas. add water; cook and stir until peas are bright green and tender, about 2 minutes. stir in olive oil and lemon juice. season with salt and black pepper.

epic mashed potatoes

Ingredients

• Servings: 6
• 1 gallon water
• 4 baking potatoes, peeled and cut into cubes
• 2 tablespoons kosher salt
• 1/3 pound bacon, diced
• 3 shallots, minced
• 1/2 cup cream cheese
• 1/3 cup sour cream
• 1/4 cup butter
• 2 teaspoons minced garlic
• kosher salt and cracked black pepper to taste
• 2 tablespoons chopped italian parsley

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• pour water into a 6-quart pot; add potatoes and 2 tablespoons kosher salt. place pot a cold burner. bring the water to a boil over medium-high heat. cook potatoes at a boil until potatoes are fork-tender, about 12 minutes; drain.
• cook and stir bacon in a skillet over medium-high heat until crispy, 7 to 10 minutes. remove bacon with a slotted spoon to a plate lined with paper towel to drain. drain grease from the skillet, reserving 2 tablespoons in the skillet. return skillet to medium-high heat. cook and stir shallots in reserved drippings until translucent, 2 to 3 minutes.
• combine the shallots with the cream cheese, sour cream, butter, and garlic in a large mixing bowl. dump the potatoes atop the cream cheese mixture; beat with an electric hand mixer to desired consistency. season with kosher salt and cracked black pepper to taste. transfer potatoes to a serving dish. sprinkle parsley and bacon over the potatoes to serve.

classic chicken and rice soup

Ingredients

• Servings: 8
• 1 recipe fast chicken soup base
• 3/4 cup long-grain rice
• 1 cup frozen green peas
• 1/2 cup chopped fresh parsley
• salt and freshly ground black pepper

Recipe

• prepare fast chicken soup base. bring to a simmer.
• add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain rice.
• before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
• final touch: add salt and pepper, to taste.

hearty chicken and rice soup

Ingredients

• Servings: 8
• 10 cups chicken broth
• 1 onion, chopped
• 1 cup sliced celery
• 1 cup sliced carrots
• 1/4 cup snipped parsley
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 3/4 pound chicken, cut into cubes
• 2 cups cooked rice
• 2 tablespoons lime juice
• lime for garnish

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a dutch oven; bring to a boil. reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. remove and discard bay leaf. stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. garnish with lime slices.

Creamy Baked Pears

Ingredients

• Servings: 4
• 2 tablespoons butter, divided
• 2 tablespoons sugar, divided
• 2 bosc pears, halved and cored
• 1/2 cup heavy whipping cream

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9-inch baking dish with 1 tablespoon butter. sprinkle 1 tablespoon sugar into buttered dish.
• rub remaining 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar.
• bake in preheated oven for 10 minutes. pour cream over pears and continue baking until tender, about 20 minutes more.

banana yogurt muffins

Ingredients

• Servings: 12
• 1 cup bran cereal (such as kellogg's® all bran® original)
• 1 cup mashed bananas
• 3/4 cup plain yogurt
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped nuts and/or raisins
• 2 eggs
• 1/2 cup packed brown sugar
• 1/4 cup cooking oil

Recipe

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


• combine bran cereal, bananas and yogurt in a medium bowl. let stand for a couple minutes to allow cereal to soften. meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.
• stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
• spoon batter evenly into 12 greased or paper-lined muffin cups.
• bake in a preheated 400 degrees f (200 degrees c) until tops spring back when pressed, about 17 to 20 minutes. let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. store in an airtight container.

Energy Balls

Ingredients

• Servings: 1
• 3/4 cup rolled oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/3 cup cocoa powder
• 1/3 cup shredded coconut
• 1/4 cup wheat germ
• 2 teaspoons vanilla extract
• 1 pinch ground cinnamon

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. roll oat mixture into ping pong-sized balls. place in a container and store in refrigerator.

apfelkuchen (apple cake)

Ingredients

• Servings: 1
• 2 1/4 cups sifted all-purpose flour
• 1 1/8 cups warm milk
• 1/4 cup sugar
• 1 (.25 ounce) package active dry yeast
• 6 tablespoons butter, softened
• 1 tablespoon vanilla extract
• 1 pinch salt
• 3 large apples - peeled, cored, and sliced
• 1 cup sugar
• 3/4 cup sifted all-purpose flour
• 2 ounces candied lemon peel, chopped (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins


• grease the bottom and sides of a 9x13-inch baking dish.
• beat 2 1/4 cup flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes; spread into baking dish and press dough up the sides. press apple slices into dough.
• mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over apples. allow dough to rise for 30 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven until golden brown, about 35 minutes.

caramel corn snack mix

Ingredients

• Servings: 15
• 1 cup unpopped popcorn
• 2 tablespoons vegetable oil
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 2 cups small pretzel twists
• 4 cups crispy rice cereal squares
• 2 cups pecan halves

Recipe

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


• preheat oven to 250 degrees f (120 degrees c).
• place popcorn in a large pot with 2 tablespoons vegetable oil. over a low heat, begin to pop the popcorn. constantly shake the pot to ensure that the popcorn kernels and oil do not burn. once the popping has slowed, remove the pot from heat.
• in a large saucepan, mix butter or margarine, brown sugar and corn syrup. bring this mixture to a boil (over a medium heat) while stirring constantly. reduce heat to medium-low and do not stir for 5 minutes. remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
• in a large baking pan, combine popcorn, pretzels, cereal and pecans. pour the butter mixture over the popcorn mixture, stir to coat.
• bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

Best Hummus

Ingredients

• Servings: 2
• 1 (15 ounce) can garbanzo beans (chickpeas), drained
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/4 cup water
• 3 cloves garlic, crushed
• 1/2 teaspoon ground cumin (optional)
• 1 pinch paprika
• 1 sprig fresh parsley, chopped

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

apple tarte tatin

Ingredients

• Servings: 1
• 3 tablespoons butter
• 3/4 cup sugar
• 3 large granny smith apples - peeled, cored, and quartered
• 1 tablespoon all-purpose flour
• 1 9-inch unbaked pie crust (see footnote for recipe link)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• coat a 10-inch oven-proof skillet with butter. sprinkle sugar evenly over the top of the butter.
• place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
• place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. remove from heat.
• sprinkle work surface with flour and roll pie dough into an 11-inch circle. pinch edge to create a ruffle around crust.
• place crust on top of apples and tuck in edges around apples.
• bake in the preheated oven until crust is golden brown, about 20 minutes. allow to cool for 5 minutes. place a plate over the top of the pan and carefully invert to release tarte from the pan. scrape any remaining apples stuck to the pan back on top of crust.

hummus layer dip

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon lemon juice
• 1 tablespoon italian seasoning
• 1 (10 ounce) container roasted garlic-flavored hummus
• 1 cup chopped tomato
• 1/2 cup bottled pepperoncini peppers, drained and chopped
• 1/2 cup pitted and halved kalamata olives (optional)
• 1 (4 ounce) container crumbled feta cheese
• 1/4 cup unpeeled cucumber, finely chopped
• 1/4 cup chopped green onion

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• beat the cream cheese, lemon juice, and italian seasoning together in a bowl until smooth.
• spread the cream cheese mixture in a pie dish, then spread the hummus on top.
• sprinkle the tomato, pepperonicini, kalamata olives, feta cheese, cucumber, and green onion on top. refrigerate until ready to serve.

Chipotle Burgers With Avocado Salsa

Ingredients

• Servings: 4
• 1 bunch fresh cilantro, chopped
• 1 pound ground beef
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 cup chopped fresh mushrooms
• 1 tablespoon worcestershire sauce
• 1 avocado - peeled, pitted, and diced
• 1 onion, diced
• 1 tomato, diced
• 2 jalapeno peppers, seeded and chopped
• 1 lime, juiced
• salt and ground black pepper to taste
• 4 onion rolls, split

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and worcestershire sauce. set remaining cilantro aside. form the beef mixture into 4 patties.
• lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
• grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. serve the burgers on onion rolls topped with avocado salsa.

soft chocolate cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup sugar
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/4 cup confectioner's sugar, for dusting (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat butter, sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated; beat in last egg along with vanilla extract. combine flour, cocoa, baking soda, and salt in a bowl. stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
• roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, ungreased baking sheets.
• bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. remove to wire racks. dust warm cookies with confectioners' sugar, if desired.

mock chocolate cookie crust

Ingredients

• Servings: 2
• 1 1/4 cups sugar
• 2/3 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 pinch salt
• 1/2 cup butter, melted

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. pour melted butter into the mixture and stir to incorporate. press dough into the bottom and up the sides of a 9-inch pie pan.
• bake crust in preheated oven until the sides are firm and the bottom slightly, about 10 minutes.

Grilled Tarragon Mustard Chicken

Ingredients

• Servings: 4
• 2 tablespoons dijon mustard
• 2 tablespoons finely chopped garlic
• 1 tablespoon dried tarragon
• 1 teaspoon honey
• 1 tablespoon lemon juice
• 4 skinless, boneless chicken breast halves

Recipe

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


• preheat grill for medium heat and lightly oil grate.
• whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. pat chicken breasts dry with a paper towel; coat one side of each breast with mustard sauce.
• place chicken, coated side down, on grill; cover with remaining sauce and close grill lid. turn chicken over after 10 minutes. cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

chef john's brownies

Ingredients

• Servings: 16
• 1/2 cup unsalted butter
• 1 1/8 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2/3 cup all-purpose flour
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon mint extract, or to taste

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• melt butter in a small saucepan over medium-low heat.
• combine sugar and cocoa powder in a large bowl; stir in melted butter until mixture is smooth.
• stir in 1 egg, vanilla, and salt. mix in second egg.
• fold in flour and transfer to ungreased 8x8-inch square baking dish.
• bake in the preheated oven for about 35 minutes.
• remove from oven and cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
• mix powdered sugar, milk, and mint extract in a bowl until smooth.
• pour icing over cooled brownies. spread evenly and allow to set, about 30 minutes.
• slice into 16 brownies.

pistachio crusted rack of lamb

Ingredients

• Servings: 4
• 2 racks of lamb, trimmed
• 1 teaspoon herbes de provence
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 2/3 cup chopped pistachio nuts
• 2 tablespoons dry bread crumbs
• 1 tablespoon melted butter
• 1 teaspoon olive oil
• salt and ground black pepper to taste
• 3 tablespoons dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil. generously season each rack of lamb with herbes de provence, salt, and black pepper.
• heat oil in a large skillet over high heat. place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. transfer lamb to a foil-lined baking sheet; set aside.
• stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. spread mustard on the fat-side of each rack of lamb. pat pistachio mixture on top of mustard. bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. transfer to a plate and let rest 10 minutes before slicing.

cowgirl stew

Ingredients

• Servings: 12
• 2 tablespoons vegetable oil
• 2 pounds ground beef
• 3 cups water
• 1 (16 ounce) package frozen corn
• 1 (15 ounce) can tomatoes
• 1 (15 ounce) can ranch-style beans
• 6 potatoes, peeled and cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup chopped celery
• 2 tablespoons chili powder
• 1/4 teaspoon sugar
• 1 dash garlic powder
• salt and ground black pepper to taste

Recipe

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

Ready Time: 1 hr 25 mins


• heat oil in a large pot over medium heat. crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. cover the pot and bring the mixture to a boil. reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.

herb watermelon feta salad

Ingredients

• Servings: 12
• 1/2 large chilled seedless watermelon, cut into 1-inch cubes
• 1 small red onion, sliced
• 1 cup thinly sliced fresh basil leaves
• 1 cup chopped fresh cilantro
• 1/2 cup minced fresh mint leaves
• 2 limes, juiced
• 1 (4 ounce) package crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar, or more to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.

hummus layer dip

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon lemon juice
• 1 tablespoon italian seasoning
• 1 (10 ounce) container roasted garlic-flavored hummus
• 1 cup chopped tomato
• 1/2 cup bottled pepperoncini peppers, drained and chopped
• 1/2 cup pitted and halved kalamata olives (optional)
• 1 (4 ounce) container crumbled feta cheese
• 1/4 cup unpeeled cucumber, finely chopped
• 1/4 cup chopped green onion

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• beat the cream cheese, lemon juice, and italian seasoning together in a bowl until smooth.
• spread the cream cheese mixture in a pie dish, then spread the hummus on top.
• sprinkle the tomato, pepperonicini, kalamata olives, feta cheese, cucumber, and green onion on top. refrigerate until ready to serve.

Chipotle Burgers With Avocado Salsa

Ingredients

• Servings: 4
• 1 bunch fresh cilantro, chopped
• 1 pound ground beef
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 cup chopped fresh mushrooms
• 1 tablespoon worcestershire sauce
• 1 avocado - peeled, pitted, and diced
• 1 onion, diced
• 1 tomato, diced
• 2 jalapeno peppers, seeded and chopped
• 1 lime, juiced
• salt and ground black pepper to taste
• 4 onion rolls, split

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and worcestershire sauce. set remaining cilantro aside. form the beef mixture into 4 patties.
• lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
• grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. serve the burgers on onion rolls topped with avocado salsa.

Grilled Tarragon Mustard Chicken

Ingredients

• Servings: 4
• 2 tablespoons dijon mustard
• 2 tablespoons finely chopped garlic
• 1 tablespoon dried tarragon
• 1 teaspoon honey
• 1 tablespoon lemon juice
• 4 skinless, boneless chicken breast halves

Recipe

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


• preheat grill for medium heat and lightly oil grate.
• whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. pat chicken breasts dry with a paper towel; coat one side of each breast with mustard sauce.
• place chicken, coated side down, on grill; cover with remaining sauce and close grill lid. turn chicken over after 10 minutes. cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

mock chocolate cookie crust

Ingredients

• Servings: 2
• 1 1/4 cups sugar
• 2/3 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 pinch salt
• 1/2 cup butter, melted

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. pour melted butter into the mixture and stir to incorporate. press dough into the bottom and up the sides of a 9-inch pie pan.
• bake crust in preheated oven until the sides are firm and the bottom slightly, about 10 minutes.

D's Taco Pizza

Ingredients

• Servings: 1
• 1/2 pound ground beef
• 1/2 cup chopped onion
• 1 clove garlic
• 1/2 (1 ounce) packet taco seasoning mix
• 1/3 cup water
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup salsa
• 2 tablespoons chopped fresh cilantro
• 1 cup refried beans
• 1 12-inch prepared pizza crust
• 1 1/2 cups mexican-style shredded four-cheese blend
• 2 cups shredded lettuce
• 2 tomatoes, chopped
• 1 (2.25 ounce) can sliced black olives, drained
• 1/4 cup chopped green onion
• 1/2 cup mexican-style shredded four-cheese blend
• 1 cup sour cream, or as desired (optional)
• 1 cup salsa, or as desired (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• cook and stir the ground beef, onion, and garlic together in a large skillet over medium-high heat until the beef is completely browned; drain fat from the skillet.
• stir the taco seasoning mix and water into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, for 5 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• place the prepared pizza curst on a baking sheet.
• blend the diced tomatoes with garlic and onion, salsa, and cilantro in a blender until smooth.
• spread the refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside.
• spread about 1 cup of the diced tomato mixture over the refried beans in an even layer; reserve the remaining sauce.
• scatter the ground beef mixture over the layer of sauce.
• cover the beef with 1 1/2 cups mexican-style shredded cheese blend.
• bake in the preheated oven until the cheese is bubbly and the edges of the crust are golden brown, 15 to 20 minutes; set aside to cool 5 minutes.
• top the pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and 1/2 cup mexican-style shredded cheese blend. serve with the reserved sauce, sour cream, and 1 cup salsa.

velveeta® down-home macaroni and cheese

Ingredients

• Servings: 5
• 1/4 cup butter, divided
• 1/4 cup flour
• 1 cup milk
• 1/2 pound velveeta®, cut into 1/2-inch cubes
• 2 cups elbow macaroni, cooked and drained
• 1/2 cup kraft shredded cheddar cheese
• 6 ritz crackers, crushed

Recipe

Preparation Time: 25 mins Ready Time: 45 mins


• heat oven to 350 degrees f.
• melt 3 tbsp. butter in medium saucepan on medium heat. whisk in flour; cook 2 min., stirring constantly. gradually stir in milk. bring to boil; cook and stir 3 to 5 min. or until thickened. add velveeta; cook 3 min. or until melted, stirring frequently. stir in macaroni.
• spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. melt remaining butter; toss with cracker crumbs. sprinkle over casserole.
• bake 20 min. or until heated through.

Authentic Pad Thai Noodles

Ingredients

• Servings: 4
• 2/3 cup dried rice vermicelli
• 1/4 cup peanut oil
• 2/3 cup thinly sliced firm tofu
• 1 large egg, beaten
• 4 cloves garlic, finely chopped
• 1/4 cup vegetable broth
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried red chili flakes
• 3 tablespoons chopped peanuts
• 1 pound bean sprouts, divided
• 3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
• 3 tablespoons chopped peanuts
• 2 limes, cut into wedges for garnish

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs


• soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. drain and set aside.
• heat peanut oil over medium heat in a large wok.
• cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
• remove tofu with a slotted spoon and drain on plate lined with paper towels.
• pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
• heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
• pour in beaten egg and lightly toss in the hot oil to scramble the egg.
• remove egg from the wok and set aside.
• pour reserved peanut oil in the small bowl back into the wok.
• toss garlic and drained noodles in wok until they are coated with oil.
• stir in vegetable broth, lime juice, soy sauce, and sugar. toss and gently push noodles around the pan to coat with sauce.
• gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
• mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
• arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. place lime wedges around the edges of the platter.

Chipotle Burgers With Avocado Salsa

Ingredients

• Servings: 4
• 1 bunch fresh cilantro, chopped
• 1 pound ground beef
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 cup chopped fresh mushrooms
• 1 tablespoon worcestershire sauce
• 1 avocado - peeled, pitted, and diced
• 1 onion, diced
• 1 tomato, diced
• 2 jalapeno peppers, seeded and chopped
• 1 lime, juiced
• salt and ground black pepper to taste
• 4 onion rolls, split

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and worcestershire sauce. set remaining cilantro aside. form the beef mixture into 4 patties.
• lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
• grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. serve the burgers on onion rolls topped with avocado salsa.

lucky's gazpacho

Ingredients

• Servings: 4
• 2 roma (plum) tomatoes, chopped
• 1/2 cucumber, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 small red onion, chopped
• 1 clove garlic, minced
• 2 cups tomato juice
• 2 teaspoons beef bouillon granules
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/2 teaspoons worcestershire sauce
• 1 1/2 teaspoons red vinegar

Recipe

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


• puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, worcestershire sauce, and red vinegar. pulse a few times to mix. pour into a bowl and chill at least 1 hour.

peanut butter chocolate cookies

Ingredients

• Servings: 2
• 1 cup ghirardelli semi-sweet chocolate chips
• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 cup unsifted flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (optional)
• 3/4 cup dry-roasted, unsalted peanuts, chopped

Recipe

• preheat the oven to 350 degrees f. in a large mixing bowl, cream the butter, peanut butter, brown sugar, and sugar until well blended. beat in the egg, milk, and vanilla. in a separate bowl, combine the flour, baking powder, and salt. gradually add the dry ingredients to the creamed mixture. stir in the chocolate chips and peanuts. chill the dough in the refrigerator for 15 minutes. drop heaping tablespoons of dough an ungreased cookie sheet.
• bake 12 to 14 minutes, or until the edges are golden brown. cool 1 minute on cookie sheet, then transfer to wire cooling racks. store tightly covered.

Peg's Summer Squash Bake

Ingredients

• Servings: 4
• 1 large summer squash, sliced 1/4-inch thick
• 1/4 cup butter, cut into small chunks
• 1/4 cup grated parmesan cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. sprinkle the parmesan cheese over the squash.
• bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

Cinnamon-apple Cake Aka Hanukkah Cake

Ingredients

• Servings: 1
• cooking spray
• 1 1/2 cups sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 6 ounces cream cheese, softened
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 cup sugar
• 2 large baking apples, peeled and chopped

Recipe

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

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). spray an 8-inch springform pan with cooking spray.
• beat 1 1/2 cup of sugar with the butter, vanilla extract, and cream cheese in a bowl until soft and creamy; beat in the eggs one at a time, beating well after each addition. whisk together the flour, baking powder, and salt in a bowl. in a separate small bowl, stir together the cinnamon with 1/4 cup of sugar. stir 2 tablespoons of the cinnamon-sugar mixture into the flour mixture; reserve the rest of the cinnamon sugar. stir the flour mixture into the butter mixture to make a smooth batter, and mix in the apples. pour batter into the prepared pan. sprinkle the top of the batter with the reserved cinnamon-sugar mixture.
• bake in the preheated oven until the cake pulls away slightly from the edges of the pan, about 1 hour and 15 minutes. cool cake completely on a wire rack before removing the pan and slicing the cake.

savory zucchini muffins

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 1/4 cup chopped sun-dried tomatoes
• 1 1/2 cups shredded zucchini, squeezed dry
• 1/4 cup chopped roasted red pepper
• 1 3/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 2 eggs
• 1/2 cup light sour cream
• 1/2 cup milk
• 3/4 teaspoon hot pepper sauce (such as tabasco®)
• 1 tablespoon olive oil
• 1/3 cup shredded parmesan cheese (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). grease 16 muffin cups or line with paper liners.
• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
• stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
• in a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
• stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. stir in the zucchini mixture. spoon the batter into the prepared muffin cups until nearly full. sprinkle each muffin cup with about 1 teaspoon of shredded parmesan cheese, if desired.
• bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. allow to cool for 10 minutes before removing from pans.

hummus layer dip

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon lemon juice
• 1 tablespoon italian seasoning
• 1 (10 ounce) container roasted garlic-flavored hummus
• 1 cup chopped tomato
• 1/2 cup bottled pepperoncini peppers, drained and chopped
• 1/2 cup pitted and halved kalamata olives (optional)
• 1 (4 ounce) container crumbled feta cheese
• 1/4 cup unpeeled cucumber, finely chopped
• 1/4 cup chopped green onion

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• beat the cream cheese, lemon juice, and italian seasoning together in a bowl until smooth.
• spread the cream cheese mixture in a pie dish, then spread the hummus on top.
• sprinkle the tomato, pepperonicini, kalamata olives, feta cheese, cucumber, and green onion on top. refrigerate until ready to serve.

Authentic Pad Thai Noodles

Ingredients

• Servings: 4
• 2/3 cup dried rice vermicelli
• 1/4 cup peanut oil
• 2/3 cup thinly sliced firm tofu
• 1 large egg, beaten
• 4 cloves garlic, finely chopped
• 1/4 cup vegetable broth
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried red chili flakes
• 3 tablespoons chopped peanuts
• 1 pound bean sprouts, divided
• 3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
• 3 tablespoons chopped peanuts
• 2 limes, cut into wedges for garnish

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs


• soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. drain and set aside.
• heat peanut oil over medium heat in a large wok.
• cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
• remove tofu with a slotted spoon and drain on plate lined with paper towels.
• pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
• heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
• pour in beaten egg and lightly toss in the hot oil to scramble the egg.
• remove egg from the wok and set aside.
• pour reserved peanut oil in the small bowl back into the wok.
• toss garlic and drained noodles in wok until they are coated with oil.
• stir in vegetable broth, lime juice, soy sauce, and sugar. toss and gently push noodles around the pan to coat with sauce.
• gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
• mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
• arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. place lime wedges around the edges of the platter.

Cake

Ingredients

• Servings: 16
• 1 (18.25 ounce) package devil's food cake mix
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1 egg
• 2 tablespoons granulated sugar
• 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 (8 ounce) tub cool whip whipped topping, thawed
• 1 cup baker's angel flake coconut

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 20 mins


• heat oven to 350 degrees f.
• prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
• bake 1 hour 5 min. or until toothpick inserted in center comes out clean. cool cake in bowl 10 min. loosen cake from bowl with knife; invert wire rack. remove bowl. cool cake completely.
• meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. stir in cool whip. refrigerate until ready to use.
• place cake on plate; frost with pudding mixture. cover with coconut. keep refrigerated.

Baby Bok Choy With Garlic

Ingredients

• Servings: 3
• 2 tablespoons butter
• 1/4 cup minced garlic, or to taste
• 2 (14 ounce) cans chicken broth
• 6 heads baby bok choy, trimmed
• salt to taste
• ground black pepper to taste

Recipe

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


• melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. pour in the chicken broth, add the baby bok choy, and bring to a boil. reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. season to taste with salt and black pepper.

D's Taco Pizza

Ingredients

• Servings: 1
• 1/2 pound ground beef
• 1/2 cup chopped onion
• 1 clove garlic
• 1/2 (1 ounce) packet taco seasoning mix
• 1/3 cup water
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup salsa
• 2 tablespoons chopped fresh cilantro
• 1 cup refried beans
• 1 12-inch prepared pizza crust
• 1 1/2 cups mexican-style shredded four-cheese blend
• 2 cups shredded lettuce
• 2 tomatoes, chopped
• 1 (2.25 ounce) can sliced black olives, drained
• 1/4 cup chopped green onion
• 1/2 cup mexican-style shredded four-cheese blend
• 1 cup sour cream, or as desired (optional)
• 1 cup salsa, or as desired (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• cook and stir the ground beef, onion, and garlic together in a large skillet over medium-high heat until the beef is completely browned; drain fat from the skillet.
• stir the taco seasoning mix and water into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, for 5 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• place the prepared pizza curst on a baking sheet.
• blend the diced tomatoes with garlic and onion, salsa, and cilantro in a blender until smooth.
• spread the refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside.
• spread about 1 cup of the diced tomato mixture over the refried beans in an even layer; reserve the remaining sauce.
• scatter the ground beef mixture over the layer of sauce.
• cover the beef with 1 1/2 cups mexican-style shredded cheese blend.
• bake in the preheated oven until the cheese is bubbly and the edges of the crust are golden brown, 15 to 20 minutes; set aside to cool 5 minutes.
• top the pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and 1/2 cup mexican-style shredded cheese blend. serve with the reserved sauce, sour cream, and 1 cup salsa.

pepperoni crisps

Ingredients

• Servings: 3
• 1 ounce sliced pepperoni
• 1 teaspoon seasoning (optional)

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle with seasoning.
• bake in preheated oven for 10 minutes. remove sheet from oven and pat away grease with paper towels. return to oven and bake until crisp, 2 to 4 additional minutes. drain on paper towels. store cooled chips in an airtight container.

mushroom-smothered beef burgers

Ingredients

• Servings: 4
• 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free)
• 1 pound ground beef
• 1/3 cup italian-seasoned dry bread crumbs
• 1 small onion, finely chopped
• 1 egg, beaten
• 1 tablespoon vegetable oil
• 1 tablespoon worcestershire sauce
• 2 tablespoons water
• 1 1/2 cups sliced mushrooms

Recipe

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


• thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
• heat the oil in a 10-inch skillet over medium-high heat. add the burgers and cook until they're well browned on both sides. pour off any fat.
• add the remaining soup, worcestershire, water and mushrooms to the skillet and heat to a boil. reduce the heat to low. cover and cook for 10 minutes or until the burgers are cooked through.

Hot Fudge Pudding Cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 cup chopped walnuts
• 1/4 cup unsweetened cocoa powder
• 1 cup packed brown sugar
• 1 3/4 cups hot water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x9-inch baking pan.
• whisk together flour, baking powder, sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
• stir in milk and butter until smooth.
• fold in walnuts until just combined.
• spread batter evenly in the prepared baking pan.
• mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
• pour hot water over the batter.
• bake in the preheated oven until the center of the cake is almost set, about 45 minutes. brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
• best served warm.

savory zucchini muffins

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 1/4 cup chopped sun-dried tomatoes
• 1 1/2 cups shredded zucchini, squeezed dry
• 1/4 cup chopped roasted red pepper
• 1 3/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 2 eggs
• 1/2 cup light sour cream
• 1/2 cup milk
• 3/4 teaspoon hot pepper sauce (such as tabasco®)
• 1 tablespoon olive oil
• 1/3 cup shredded parmesan cheese (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). grease 16 muffin cups or line with paper liners.
• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
• stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
• in a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
• stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. stir in the zucchini mixture. spoon the batter into the prepared muffin cups until nearly full. sprinkle each muffin cup with about 1 teaspoon of shredded parmesan cheese, if desired.
• bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. allow to cool for 10 minutes before removing from pans.

Horchata De Arroz (rice Drink)

Ingredients

• Servings: 1
• 1 cup uncooked long grain rice
• 3 1/2 cups cold water
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 12 hrs 15 mins


• place the rice in a bowl with enough water to cover it and let it soak overnight.
• strain the rice and discard the water. stir the cold water and evaporated milk together. place the drained rice into a blender along with half of the diluted milk. blend until the rice is finely ground, about 30 seconds. add the sugar, cinnamon, and vanilla; blend well. pour in the remaining diluted milk; blend.
• line a strainer with two layers of cheesecloth. place the strainer over another bowl to catch the liquid. strain the rice milk through the cheesecloth, discard the solids. repeat the process if necessary. serve over ice.

tortilla espanola

Ingredients

• Servings: 4
• 1 tablespoon olive oil, or more if needed
• 2 large potatoes, peeled and thinly sliced
• salt and pepper to taste
• 1/4 teaspoon smoked paprika, or to taste
• 1 sweet spanish onion, thinly sliced
• 6 eggs
• 1 teaspoon olive oil
• 1 bunch fresh parsley, coarsely chopped
• 1 tablespoon olive oil

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• in an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. season with salt and pepper, and sprinkle with smoked paprika. pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. take the skillet off the heat, and allow to cool for about 5 minutes.
• beat the eggs with 1 teaspoon of olive oil in a large bowl. stir in the parsley, add the potato-onion mixture, and lightly combine.
• heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
• slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. a toothpick inserted into the center of the omelet should come out clean. cut the omelet into pie-shaped pieces, and serve hot.

snowball cake

Ingredients

• Servings: 16
• 1 (18.25 ounce) package devil's food cake mix
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1 egg
• 2 tablespoons granulated sugar
• 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 (8 ounce) tub cool whip whipped topping, thawed
• 1 cup baker's angel flake coconut

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 20 mins


• heat oven to 350 degrees f.
• prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
• bake 1 hour 5 min. or until toothpick inserted in center comes out clean. cool cake in bowl 10 min. loosen cake from bowl with knife; invert wire rack. remove bowl. cool cake completely.
• meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. stir in cool whip. refrigerate until ready to use.
• place cake on plate; frost with pudding mixture. cover with coconut. keep refrigerated.

Italian Butterball Cookies

Ingredients

• Servings: 48
• 1 stick butter
• 3/4 cup confectioners' sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 1/4 cup confectioners' sugar

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a baking sheet.
• beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. add the egg, vanilla extract, and almond extract. stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
• bake in the preheated oven until firm, about 10 minutes. cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
• spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

nat's shrimp and veggie stuffed zucchini

Ingredients

• Servings: 4
• 1 extra large zucchini
• 1/4 cup olive oil, divided
• 6 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1/2 pound large shrimp - shelled, deveined, and cut in half
• 1 large tomato - peeled, seeded and diced
• 8 cremini mushrooms, quartered
• 1/4 cup grated parmesan cheese
• 8 leaves fresh basil, torn
• ground black pepper to taste
• kosher salt to taste
• garlic powder to taste
• 1/4 cup grated parmesan cheese, divided

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. grease a baking sheet.
• cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, the prepared baking sheet. bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. remove the zucchini from the oven.
• reduce the oven heat to 450 degrees f (230 degrees c).
• heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. remove from the heat and let cool.
• place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. season to taste with black pepper, salt, and garlic powder. stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of parmesan cheese.
• bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

old-fashioned peach cream pie

Ingredients

• Servings: 1
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 2 cups sliced peaches
• 1 unbaked pie crust
• 1/3 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 52 mins Ready Time: 1 hr 22 mins


• preheat oven to 400 degrees f (200 degrees c).
• whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. beat in the sour cream, egg, and vanilla. stir in the sliced peaches. pour the mixture into the pie crust.
• bake in the preheated oven for 12 minutes. reduce the oven temperature to 350 degrees f (175 degrees c), and continue baking until the filling is set, about 30 minutes. remove from oven.
• raise oven temperature to 400 degrees f (200 degrees c).
• whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. mix in the butter with a fork until mixture resembles coarse crumbs. sprinkle the crumb topping evenly over the pie.
• return the pie to the preheated oven and bake until topping is golden, about 10 minutes. let pie cool slightly before slicing.