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Thursday, December 31, 2015

No-fry Spicy Potato Skins

Ingredients

  • Servings: 24
  • 4 large russet potatoes
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground coriander seed

Recipe

  • preheat the oven to 400 degrees f (200 degrees c).
  • bake the potatoes for 1 hour. remove the potatoes from the oven, but keep the oven on. slice the potatoes in half lengthwise, and let them cool for 10 mins. scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
  • cut each potato half crosswise into 3 pieces. place the olive oil in a small cup. dip each potato piece into the olive oil and place it on a baking sheet. repeat this with the remaining potato pieces
  • combine the salt and the spices and sprinkle the mixture over the potatoes. bake the potato skins for 15 minutes or until they are crispy and brown. serve them immediately.

Sweet Potato Bake

Ingredients

  • Servings: 6
  • 3 1/2 cups mashed sweet potatoes
  • 1/4 cup milk
  • 1/4 cup orange juice
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter, softened
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 3/4 cup chopped pecans

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease one 2 quart casserole dish.
  • in a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. pour into prepared casserole dish.
  • mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture.
  • bake at 350 degrees f (175 degrees c) for 45 minutes.

Vegan Cheesecake

Ingredients

  • Servings: 6
  • 1 (12 ounce) package soft tofu
  • 1/2 cup soy milk
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup maple syrup
  • 1 (9 inch) prepared graham cracker crust

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 3 hrs 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. blend until smooth and pour into pie crust.
  • bake at 350 degrees f (175 degrees c) for 30 minutes. remove from oven and allow to cool; refrigerate until chilled.

Cream Of Broccoli Soup Iv

Ingredients

  • Servings: 8
  • 2 1/2 cups fresh chopped broccoli, steamed and divided
  • 1 clove garlic, minced
  • 1 1/4 cups chicken broth, divided
  • 2 tablespoons margarine
  • 1/4 cup all-purpose flour
  • 3 cups skim milk
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • in a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
  • in a large saucepan over medium heat, melt the margarine. add the flour, and stir until mixture thickens and starts to brown.
  • slowly add remaining 1 cup chicken broth and milk, stirring often. allow mixture to thicken, about 5 minutes. then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. heat through, and allow to thicken for about 5 minutes. season with salt and pepper.

italian vegetable soup

Ingredients

  • Servings: 6
  • 2 (14.5 ounce) cans vegetable broth
  • 1 (28 ounce) can peeled and crushed tomatoes
  • 2 large carrots, coarsely chopped
  • 1/2 cup frozen green beans
  • 1 stalk celery, thickly sliced
  • 1/3 cup frozen pearl onions
  • 2 cloves garlic, minced
  • 1 tablespoon dried parsley
  • 3/4 teaspoon dried basil
  • 1 bay leaf
  • 1 cube vegetable bouillon
  • 1/2 cup macaroni
  • 1 (15 ounce) can kidney beans, drained
  • 3 small zucchinis, cubed

Recipe

  • in large saucepan or dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. reduce heat. cover and simmer 15 minutes.
  • stir in macaroni, kidney beans, and zucchini. bring soup back to a boil, and then reduce heat to simmer. cover and cook for 10 to 15 minutes. remove bay leaf and serve.

five bean casserole

Ingredients

  • Servings: 10
  • 1/2 pound bacon
  • 2 cups chopped onion
  • 1/2 cup packed brown sugar
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup vinegar
  • 1 (15 ounce) can butter beans
  • 1 (15 ounce) can lima beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (28 ounce) can baked beans

Recipe

    Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 40 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
  • saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. cook covered on low heat 20 minutes.
  • in a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. mix well, and bake covered for 1 1/2 hours. uncover and bake 30 to 45 minutes longer.

Cream Of Mango Soup

Ingredients

  • Servings: 3
  • 2 mango - peeled, seeded, and cubed
  • 1/4 cup white sugar
  • 1 lemon, zested and juiced
  • 1 1/2 cups half-and-half

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. cover, and process until smooth and creamy. serve chilled.

Walnut

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared graham cracker crust
  • 2 cups pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1 egg
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 3/4 cup chopped walnuts

Recipe

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

  • preheat oven to 425 degrees f (220 degrees c).
  • in a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. pour batter into the pie crust.
  • bake at 425 degrees f (220 degrees c) for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c).
  • in a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. cut in the butter or margarine until the mixture is crumbly. stir in walnuts. sprinkle mixture evenly over the pie. bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. cool and garnish as desired.

tomato basil soup i

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/4 cup minced onion
  • 1/4 cup tomato paste
  • 1 quart chicken broth
  • 1 cup diced tomatoes
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/4 cup dry white
  • 1 bay leaf

Recipe

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

  • in a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. stir in tomato paste and cook until the color is rusty. pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and . bring to a boil, then reduce heat and simmer 30 minutes.

Wednesday, December 30, 2015

Walnut

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared graham cracker crust
  • 2 cups pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1 egg
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 3/4 cup chopped walnuts

Recipe

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

  • preheat oven to 425 degrees f (220 degrees c).
  • in a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. pour batter into the pie crust.
  • bake at 425 degrees f (220 degrees c) for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c).
  • in a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. cut in the butter or margarine until the mixture is crumbly. stir in walnuts. sprinkle mixture evenly over the pie. bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. cool and garnish as desired.

five bean casserole

Ingredients

  • Servings: 10
  • 1/2 pound bacon
  • 2 cups chopped onion
  • 1/2 cup packed brown sugar
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup vinegar
  • 1 (15 ounce) can butter beans
  • 1 (15 ounce) can lima beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (28 ounce) can baked beans

Recipe

    Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 40 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
  • saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. cook covered on low heat 20 minutes.
  • in a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. mix well, and bake covered for 1 1/2 hours. uncover and bake 30 to 45 minutes longer.

Barbeque Chicken

Ingredients

  • Servings: 6
  • 1 cup lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • 1 whole chicken, cut into pieces
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins

  • in a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. place chicken pieces in the bowl, and season with salt and pepper. cover, and marinate in the refrigerator at least 1 hour.
  • preheat an outdoor grill for high heat, and lightly oil grate.
  • on the prepared grill, cook chicken until no longer pink and juices run clear. periodically brush chicken with the remaining marinade mixture while cooking. discard any leftover marinade.

chayote soup

Ingredients

  • Servings: 4
  • 2 cubes chicken bouillon, crumbled
  • 2 cups hot water
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, minced
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 chayote squashes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh cilantro
  • salt and ground black pepper to taste
  • 1 tablespoon chopped fresh cilantro

Recipe

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

  • dissolve the bouillon in the hot water.
  • melt the butter in a large saucepan over medium heat. cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. stir in the bouillon mixture and 1 tablespoon cilantro; cover. simmer about 20 minutes.
  • pour the mixture into a blender and puree until smooth. pour into bowls and garnish with a sprig of cilantro to serve.

Grandma's Ham Casserole

Ingredients

  • Servings: 6
  • 1 1/2 cups cubed ham
  • 5 potatoes, thinly sliced
  • 2 carrots, sliced thin
  • 1 (8 ounce) can mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can water

Recipe

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

    Ready Time: 1 hr 50 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms.
  • in a medium bowl, combine the soup with the water. mix well and pour over the mixture in the baking dish, stirring to coat.
  • bake at 350 degrees f (175 degrees c) for 1 to 1 1/2 hours, or until carrots are tender.

sweet and spicy soup with black-eyed peas and sweet potato

Ingredients

  • Servings: 8
  • 1/2 red bell pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 cup water
  • 1 cup vegetable broth
  • 3 plum tomatoes, chopped
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can sweet potatoes, drained and cut into chunks
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 pinch dried thyme
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 1 pinch dried rosemary
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 pinch mustard powder
  • 1 pinch cumin
  • 1 pinch coriander
  • salt and cracked black pepper to taste
  • 2 tablespoons chopped fresh parsley

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • set oven to broil. brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. place sheet under broiler, and broil until pepper is blackened and blistered. remove from broiler, and when cool enough to touch, peel skin. chop pepper into bite-size pieces.
  • heat olive oil in a large skillet over medium heat. stir in onion, celery, and garlic; cook until onion is soft and translucent.
  • mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. add brown sugar, cinnamon, cayenne, and red pepper flakes. add bay leaf, thyme, basil, oregano, and rosemary. mix in garlic, onion, and mustard powders. stir in cumin and coriander.
  • bring contents to a boil. reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. season with salt and cracked pepper to taste. stir in fresh parsley, and serve.

Tuesday, December 29, 2015

Roasted Carrot And Cauliflower Curried Soup

Ingredients

  • Servings: 6
  • 6 carrots, peeled and chopped
  • 1/2 head cauliflower, trimmed and chopped
  • 1 1/2 teaspoons olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 cups vegetable broth, or more if needed
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • 1/2 lime, juiced

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
  • roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. remove from oven and stir.
  • bring vegetable broth to a boil in a large pot. stir in curry powder and add the roasted vegetables. cover and boil soup until vegetables are soft, 8 to 10 minutes. remove from heat.
  • blend the soup with a potato masher or an immersion blender until smooth. return pot to burner on medium heat. stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

old-fashioned italian zucchini fritters

Ingredients

  • Servings: 25
  • 6 eggs
  • 3 zucchinis, shredded
  • 1 zucchini, diced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons grated parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 1/2 cups all-purpose flour
  • 2 cups vegetable oil for frying

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • beat the eggs in a mixing bowl with a wire whisk until smooth. stir in the shredded and diced zucchini, then season with salt, pepper, parmesan cheese, and basil. add the flour a little at a time, stirring between additions until no dry lumps remain.
  • heat the oil in a large skillet to 375 degrees f (190 degrees c).
  • drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. cook until the fritters are golden brown on each side, about 4 minutes. drain on a paper towel-lined plate before serving.

sweet bacon wrapped lamb loin

Ingredients

  • Servings: 1
  • 1 (3 pound) boneless lamb loin
  • salt and pepper to taste
  • 8 slices bacon
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dry red
  • 1 sweet onion, minced
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons golden raisins

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins

  • preheat oven to 375 degrees f (190 degrees c). line a shallow roasting pan with aluminum foil.
  • season lamb loin with salt and pepper. wrap the bacon slices around the lamb loin and secure with toothpicks. preheat a large skillet over medium-high heat, then add the lamb loin. cook until golden brown on all sides, about 10 minutes, then place roasting pan. stir together honey, balsamic vinegar, red , onion, and rosemary in a small bowl; spread over lamb loin.
  • roast the lamb loin in preheated oven for 15 minutes, then sprinkle with raisins. continue cooking until the internal temperature of the lamb loin reaches 145 degrees f (63 degrees c), about 15 minutes more. remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

bruschetta iii

Ingredients

  • Servings: 6
  • 1 french baguette
  • 1 tablespoon olive oil
  • 2 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon garlic powder
  • 1 pinch ground white pepper
  • 1 (8 ounce) package sliced mozzarella cheese
  • 1 (6 ounce) package sliced provolone cheese

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • slice the baguette into 1/2 inch thick diagonal slices. arrange the slices in a single layer on a baking sheet. brush both sides of each slice with the olive oil. place tomato slices and a sprinkling of basil and oregano on the bread slices. sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. cover the tomato slices with slices of the mozzarella and provolone. place more basil, oregano and tomato slices on top of the cheese.
  • bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

cheddar mushroom lamb steaks

Ingredients

  • Servings: 8
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (11 ounce) can condensed cheese soup
  • 2 (10.75 ounce) cans milk
  • 8 thick cut lamb steaks
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • salt and pepper to taste

Recipe

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

    Ready Time: 1 hr 50 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, combine the mushroom soup, cheddar cheese soup and the milk. mix until well blended. season the lamb steaks with the oregano, basil and salt and pepper to taste.
  • pour about 2 cups of the sauce into a 9x13 inch baking dish and place the lamb steaks over the sauce. top the steaks with the remaining sauce.
  • bake, uncovered, at 375 degrees f (190 degrees c) for 1 hour, then turn steaks over, making sure they're always covered with the sauce, and bake for another 30 minutes.

Monday, December 28, 2015

cream of garlic soup

Ingredients

  • Servings: 4
  • 3/4 cup garlic cloves, peeled
  • 3 tablespoons olive oil
  • 2 1/2 cups chicken broth
  • 1 cup white
  • 2 1/2 cups milk
  • 1 cup heavy whipping cream
  • 1/2 cup peeled and cubed potatoes
  • salt and pepper to taste

Recipe

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

    Ready Time: 1 hr 25 mins

  • chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
  • heat oil in a large saucepan over low heat. add the garlic paste and cook just until the paste begins to color, stirring constantly. stir in the chicken broth and . bring mixture to a boil.
  • reduce heat and simmer for 30 minutes. stir in the milk, cream and potato and simmer for another 30 minutes.
  • puree soup in blender, return to saucepan and simmer. add salt and pepper to taste. ladle into bowls and serve with buttered french bread.

Apple Crisp - Perfect And Easy

Ingredients

  • Servings: 1
  • 2 1/2 cups apples - peeled, cored, and sliced
  • 1 cup sifted all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c). lightly grease an 8-inch square baking dish.
  • arrange apple slices evenly in prepared baking dish. sift flour, sugar, cinnamon, and salt in a bowl. cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
  • bake in preheated oven until topping is golden, 40 to 45 minutes. cool slightly before serving.

Ghirardelli® Ultimate Chocolate Fondue

Ingredients

  • Servings: 4
  • 1 1/4 cups whole milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter
  • 6 ounces ghirardelli 70% cacao extra bittersweet chocolate baking bar, broken or chopped into 1-inch pieces
  • 6 ounces ghirardelli milk chocolate baking bar, broken or chopped into 1-inch pieces
  • 2 tablespoons chocolate liqueur (optional)

Recipe

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

  • in a medium saucepan, combine the milk, vanilla, and butter. heat over medium heat until the mixture just simmers. remove from the heat and stir in the bittersweet and milk chocolates and chocolate liqueur until completely melted and smooth.
  • serve over a heat source that will keep the fondue warm, but not hot.

Double Chocolate Frozen Fudge Pops

Ingredients

  • Servings: 8
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cocoa powder
  • 2 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 1/4 cup miniature semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 4 hrs 35 mins

  • combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. bring to a simmer, and stir until thick, about 2 minutes. remove from heat; stir in vanilla and butter. transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
  • stir the chocolate chips into the cooled chocolate mixture. pour into molds and freeze until firm, about 4 hours.

chocolate french toast

Ingredients

  • Servings: 8
  • 1 cup milk
  • 4 eggs
  • 2/3 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 slices bread

Recipe

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

  • beat together milk, eggs, sugar, cocoa powder, baking powder, and salt.
  • heat a lightly buttered skillet or griddle over medium heat.
  • dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.

philadelphia double-chocolate cheesecake

Ingredients

  • Servings: 16
  • 24 oreo cookies, crushed
  • 1/4 cup butter or margarine, melted
  • 4 (8 ounce) packages philadelphia cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1 (8 ounce) package baker's semi-sweet chocolate, melted
  • 4 eggs
  • 1/2 cup blueberries

Recipe

    Preparation Time: 20 mins Ready Time: 5 hrs 5 mins

  • heat oven to 325 degrees f.
  • mix crumbs and butter; press bottom of 13x9-pan lined with foil. bake 10 min.
  • beat cream cheese, sugar, flour and vanilla with mixer until blended. add chocolate; mix well.
  • add eggs, 1 at a time, mixing on low after each just until blended. pour over crust.
  • bake 45 minutes or until center is almost set. cool. refrigerate 4 hours. use foil to lift cheesecake from pan. top with berries.

Grandma's Chocolate Zucchini Brownies

Ingredients

  • Servings: 20
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups shredded zucchini
  • 2 tablespoons white sugar
  • 1 cup chopped walnuts (optional)
  • 1 cup chocolate chips

Recipe

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

  • preheat an oven to 350 degrees f (175 degrees c). grease a jelly roll pan.
  • sift flour, cocoa powder, baking soda, and salt together in a bowl.
  • beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. mix in the flour mixture until just incorporated. fold in the zucchini; mixing just enough to evenly combine. pour mixture into prepared pan. sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.
  • bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.

In A Pan I

Ingredients

  • Servings: 1
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 cup finely chopped pecans
  • 1/2 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup whipping cream
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 1/2 cups milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups milk

Recipe

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

  • preheat oven to 325 degrees f (165 degrees c).
  • in a small bowl, mix together flour and white sugar. add chopped nuts if desired. stir in melted butter or margarine until all ingredients are combined. press mixture into a 9x13 inch pan.
  • bake in preheated oven for 15 minutes. allow to cool.
  • beat together cream cheese and confectioners sugar until smooth. spread over cooled crust.
  • whip cream until stiff peaks form. spread half of whipped cream over cream cheese layer. in a small bowl, whisk together chocolate pudding mix and 1 1/2 cups milk until smooth. pour over whipped cream layer. in another small bowl, whisk together vanilla pudding mix and 1 1/2 cups milk. pour over chocolate layer. top with remaining whipped cream. chill overnight.

Sunday, December 27, 2015

Orange Tapioca Salad

Ingredients

  • Servings: 8
  • 3 cups water
  • 1 (3 ounce) package orange flavored jell-o® mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3 ounce) package instant tapioca pudding mix
  • 1 (15 ounce) can mandarin oranges, drained
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (8 ounce) tub frozen whipped topping, thawed

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 50 mins

  • bring the water to a boil in a large saucepan. whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. return to a boil and cook for 1 minute, stirring constantly. remove from the heat and allow to cool completely. fold in mandarin oranges, pineapple and whipped topping. transfer to a serving bowl and refrigerate for at least 2 hours. fluff the top using a spoon before serving.

tossed romaine and orange salad

Ingredients

  • Servings: 4
  • 1/2 cup orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons red vinegar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 large head romaine lettuce - torn, washed and dried
  • 3 (11 ounce) cans mandarin oranges
  • 1/2 cup slivered almonds

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside.
  • in a large bowl, combine the romaine and oranges. add enough dressing to coat and toss well. sprinkle with almonds and serve.

Key Lime Pie - Low Carb Version

Ingredients

  • Servings: 8
  • 1 cup ground pecans
  • 3 tablespoons butter, melted
  • 2 (1 gram) packets splenda® no calorie sweetener
  • 1/2 teaspoon coconut extract
  • 1/2 cup heavy cream
  • 2 (1 gram) packets splenda® no calorie sweetener
  • 1 (.6 ounce) package sugar-free lime-flavor jell-o®
  • 1/3 cup boiling water
  • 1/3 cup cold water
  • 2 (8 ounce) packages cream cheese, cut into pieces and softened
  • 1/2 teaspoon coconut extract
  • 2 tablespoons ground pecans

Recipe

    Preparation Time: 35 mins Ready Time: 4 hrs 35 mins

  • in a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
  • in a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. set aside.
  • in a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. then stir in the cold water. with an electric mixer, slowly beat in the cream cheese. after all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. carefully fold in the whipped cream. use a spatula to scrape mixture into the pie pan and spread around. sprinkle remaining 2 tablespoons ground nuts on top. refrigerate several hours or overnight to allow gelatin to set thoroughly.

Vegetable Curry

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1/2 large onion, finely chopped
  • 2 large carrots, sliced
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes
  • 1 head cauliflower, broken into small florets
  • 2 large potatoes, peeled and cubed

Recipe

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

  • heat the butter and olive oil in a large skillet over medium heat. add the onion and carrots; cook and stir until tender. season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  • add the cauliflower and potatoes to the pan, and stir to coat with spices. reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. stir occasionally.

Chilled Russian Salad Dressing

Ingredients

  • Servings: 1.5
  • 1 cup mayonnaise
  • 3 teaspoons minced onion
  • 1 teaspoon prepared horseradish
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dried parsley
  • 3 tablespoons chili sauce
  • 1 tablespoon ketchup

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in a small bowl, whisk together the mayonnaise, onion, horseradish, worcestershire, parsley, chili sauce and ketchup. chill until serving.

A Good Barbeque Sauce

Ingredients

  • Servings: 3
  • 1 (12 fluid ounce) can cola-flavored carbonated beverage
  • 1 cup ketchup
  • 1/4 cup minced onion
  • garlic powder to taste
  • 1/2 teaspoon hot pepper sauce

Recipe

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

  • in a medium saucepan, combine the cola, ketchup, onion, garlic powder and hot pepper sauce. cook over medium heat until reduced by a third and thickened.

Chicken Pot Pies With Puff Pastry

Ingredients

  • Servings: 4
  • 1/2 cup unsalted butter
  • 4 cups chicken broth, divided
  • 1/2 cup all-purpose flour
  • 1/4 cup dried onion flakes
  • 1 dash hot pepper sauce
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 (8 ounce) can carrots, drained
  • 1 (8 ounce) can white potatoes
  • 2 cups diced cooked chicken
  • 4 slices swiss cheese
  • 1 sheet frozen puff pastry, cut into four squares
  • 1 egg, beaten with
  • 1 tablespoon water

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins

  • preheat oven to 400 degrees. spray 4 small oven-proof bowls with cooking spray.
  • in a saucepan over medium heat, melt butter. stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. cook about 5 minutes. stir in potatoes and chicken, and cook for another 5 minutes.
  • in the bottom of each prepared bowl, place a slice of swiss cheese. divide the chicken mixture equally into the four bowls, over the cheese. place a puff pastry square over the top of each bowl, pressing lightly around the rim. brush the pastry with the egg and water mixture. place the four bowls on a baking sheet.
  • bake until pastry is puffed and golden brown, about 25 minutes. let rest at least 5 minutes before serving.

Saturday, December 26, 2015

Vegan Cheesecake

Ingredients

  • Servings: 6
  • 1 (12 ounce) package soft tofu
  • 1/2 cup soy milk
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup maple syrup
  • 1 (9 inch) prepared graham cracker crust

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 3 hrs 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. blend until smooth and pour into pie crust.
  • bake at 350 degrees f (175 degrees c) for 30 minutes. remove from oven and allow to cool; refrigerate until chilled.

creamed peas and onions

Ingredients

  • Servings: 6
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 (16 ounce) package frozen peas and onions, thawed
  • salt and pepper to taste

Recipe

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

  • in a large skillet over low heat, stir together the butter and flour. cook until flour is evenly coated.
  • over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
  • add the peas and onions and cook until hot. season with salt and pepper.

five bean casserole

Ingredients

  • Servings: 10
  • 1/2 pound bacon
  • 2 cups chopped onion
  • 1/2 cup packed brown sugar
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup vinegar
  • 1 (15 ounce) can butter beans
  • 1 (15 ounce) can lima beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (28 ounce) can baked beans

Recipe

    Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 40 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
  • saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. cook covered on low heat 20 minutes.
  • in a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. mix well, and bake covered for 1 1/2 hours. uncover and bake 30 to 45 minutes longer.

No-fry Spicy Potato Skins

Ingredients

  • Servings: 24
  • 4 large russet potatoes
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground coriander seed

Recipe

  • preheat the oven to 400 degrees f (200 degrees c).
  • bake the potatoes for 1 hour. remove the potatoes from the oven, but keep the oven on. slice the potatoes in half lengthwise, and let them cool for 10 mins. scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
  • cut each potato half crosswise into 3 pieces. place the olive oil in a small cup. dip each potato piece into the olive oil and place it on a baking sheet. repeat this with the remaining potato pieces
  • combine the salt and the spices and sprinkle the mixture over the potatoes. bake the potato skins for 15 minutes or until they are crispy and brown. serve them immediately.

Sweet Potato Bake

Ingredients

  • Servings: 6
  • 3 1/2 cups mashed sweet potatoes
  • 1/4 cup milk
  • 1/4 cup orange juice
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter, softened
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 3/4 cup chopped pecans

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease one 2 quart casserole dish.
  • in a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. pour into prepared casserole dish.
  • mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture.
  • bake at 350 degrees f (175 degrees c) for 45 minutes.

italian vegetable soup

Ingredients

  • Servings: 6
  • 2 (14.5 ounce) cans vegetable broth
  • 1 (28 ounce) can peeled and crushed tomatoes
  • 2 large carrots, coarsely chopped
  • 1/2 cup frozen green beans
  • 1 stalk celery, thickly sliced
  • 1/3 cup frozen pearl onions
  • 2 cloves garlic, minced
  • 1 tablespoon dried parsley
  • 3/4 teaspoon dried basil
  • 1 bay leaf
  • 1 cube vegetable bouillon
  • 1/2 cup macaroni
  • 1 (15 ounce) can kidney beans, drained
  • 3 small zucchinis, cubed

Recipe

  • in large saucepan or dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. reduce heat. cover and simmer 15 minutes.
  • stir in macaroni, kidney beans, and zucchini. bring soup back to a boil, and then reduce heat to simmer. cover and cook for 10 to 15 minutes. remove bay leaf and serve.

Walnut

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared graham cracker crust
  • 2 cups pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1 egg
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 3/4 cup chopped walnuts

Recipe

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

  • preheat oven to 425 degrees f (220 degrees c).
  • in a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. pour batter into the pie crust.
  • bake at 425 degrees f (220 degrees c) for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c).
  • in a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. cut in the butter or margarine until the mixture is crumbly. stir in walnuts. sprinkle mixture evenly over the pie. bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. cool and garnish as desired.

chayote soup

Ingredients

  • Servings: 4
  • 2 cubes chicken bouillon, crumbled
  • 2 cups hot water
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, minced
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 chayote squashes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh cilantro
  • salt and ground black pepper to taste
  • 1 tablespoon chopped fresh cilantro

Recipe

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

  • dissolve the bouillon in the hot water.
  • melt the butter in a large saucepan over medium heat. cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. stir in the bouillon mixture and 1 tablespoon cilantro; cover. simmer about 20 minutes.
  • pour the mixture into a blender and puree until smooth. pour into bowls and garnish with a sprig of cilantro to serve.

Friday, December 25, 2015

sweet and spicy soup with black-eyed peas and sweet potato

Ingredients

  • Servings: 8
  • 1/2 red bell pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 cup water
  • 1 cup vegetable broth
  • 3 plum tomatoes, chopped
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can sweet potatoes, drained and cut into chunks
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 pinch dried thyme
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 1 pinch dried rosemary
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 pinch mustard powder
  • 1 pinch cumin
  • 1 pinch coriander
  • salt and cracked black pepper to taste
  • 2 tablespoons chopped fresh parsley

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • set oven to broil. brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. place sheet under broiler, and broil until pepper is blackened and blistered. remove from broiler, and when cool enough to touch, peel skin. chop pepper into bite-size pieces.
  • heat olive oil in a large skillet over medium heat. stir in onion, celery, and garlic; cook until onion is soft and translucent.
  • mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. add brown sugar, cinnamon, cayenne, and red pepper flakes. add bay leaf, thyme, basil, oregano, and rosemary. mix in garlic, onion, and mustard powders. stir in cumin and coriander.
  • bring contents to a boil. reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. season with salt and cracked pepper to taste. stir in fresh parsley, and serve.

Barbeque Chicken

Ingredients

  • Servings: 6
  • 1 cup lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • 1 whole chicken, cut into pieces
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins

  • in a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. place chicken pieces in the bowl, and season with salt and pepper. cover, and marinate in the refrigerator at least 1 hour.
  • preheat an outdoor grill for high heat, and lightly oil grate.
  • on the prepared grill, cook chicken until no longer pink and juices run clear. periodically brush chicken with the remaining marinade mixture while cooking. discard any leftover marinade.

Cream Of Mango Soup

Ingredients

  • Servings: 3
  • 2 mango - peeled, seeded, and cubed
  • 1/4 cup white sugar
  • 1 lemon, zested and juiced
  • 1 1/2 cups half-and-half

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. cover, and process until smooth and creamy. serve chilled.

tomato basil soup i

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/4 cup minced onion
  • 1/4 cup tomato paste
  • 1 quart chicken broth
  • 1 cup diced tomatoes
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/4 cup dry white
  • 1 bay leaf

Recipe

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

  • in a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. stir in tomato paste and cook until the color is rusty. pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and . bring to a boil, then reduce heat and simmer 30 minutes.

Cream Of Broccoli Soup Iv

Ingredients

  • Servings: 8
  • 2 1/2 cups fresh chopped broccoli, steamed and divided
  • 1 clove garlic, minced
  • 1 1/4 cups chicken broth, divided
  • 2 tablespoons margarine
  • 1/4 cup all-purpose flour
  • 3 cups skim milk
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • in a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
  • in a large saucepan over medium heat, melt the margarine. add the flour, and stir until mixture thickens and starts to brown.
  • slowly add remaining 1 cup chicken broth and milk, stirring often. allow mixture to thicken, about 5 minutes. then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. heat through, and allow to thicken for about 5 minutes. season with salt and pepper.

Grandma's Ham Casserole

Ingredients

  • Servings: 6
  • 1 1/2 cups cubed ham
  • 5 potatoes, thinly sliced
  • 2 carrots, sliced thin
  • 1 (8 ounce) can mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can water

Recipe

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

    Ready Time: 1 hr 50 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms.
  • in a medium bowl, combine the soup with the water. mix well and pour over the mixture in the baking dish, stirring to coat.
  • bake at 350 degrees f (175 degrees c) for 1 to 1 1/2 hours, or until carrots are tender.

bruschetta iii

Ingredients

  • Servings: 6
  • 1 french baguette
  • 1 tablespoon olive oil
  • 2 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon garlic powder
  • 1 pinch ground white pepper
  • 1 (8 ounce) package sliced mozzarella cheese
  • 1 (6 ounce) package sliced provolone cheese

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • slice the baguette into 1/2 inch thick diagonal slices. arrange the slices in a single layer on a baking sheet. brush both sides of each slice with the olive oil. place tomato slices and a sprinkling of basil and oregano on the bread slices. sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. cover the tomato slices with slices of the mozzarella and provolone. place more basil, oregano and tomato slices on top of the cheese.
  • bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Thursday, December 24, 2015

Chunky Cheese Soup

Ingredients

  • Servings: 8
  • 2 cups water
  • 2 cups peeled and diced potatoes
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onions
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 cup cooked ham, cubed
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese

Recipe

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

  • in a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. bring to boil. reduce heat and simmer 30 minutes, or until vegetables are tender.
  • mix the ham into the vegetable mixture.
  • in a medium saucepan, melt the butter. stir in the flour until smooth. slowly pour in the milk. bring to a boil. cook and stir 2 minutes, or until thickened. stir in the cheddar cheese until melted.
  • mix the melted cheese mixture with the vegetable mixture and serve.

cheddar mushroom lamb steaks

Ingredients

  • Servings: 8
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (11 ounce) can condensed cheese soup
  • 2 (10.75 ounce) cans milk
  • 8 thick cut lamb steaks
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • salt and pepper to taste

Recipe

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

    Ready Time: 1 hr 50 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, combine the mushroom soup, cheddar cheese soup and the milk. mix until well blended. season the lamb steaks with the oregano, basil and salt and pepper to taste.
  • pour about 2 cups of the sauce into a 9x13 inch baking dish and place the lamb steaks over the sauce. top the steaks with the remaining sauce.
  • bake, uncovered, at 375 degrees f (190 degrees c) for 1 hour, then turn steaks over, making sure they're always covered with the sauce, and bake for another 30 minutes.

Quick Brown Rice And Mushroom Pilaf

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/4 cup celery, chopped
  • 1 1/2 cups sliced mushrooms
  • 1 (14.5 ounce) can chicken broth
  • 2 cups minute® brown rice, uncooked
  • 1/2 cup chopped walnuts, toasted
  • 2 tablespoons fresh parsley, chopped

Recipe

  • heat oil in medium saucepan on medium heat. add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
  • add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. add broth; stir. bring to boil.
  • stir in rice; cover. reduce heat to medium-low; simmer 5 minutes. remove from heat; let stand 5 minutes. add walnuts and parsley; mix lightly.

Chicken Dumpling Soup

Ingredients

  • Servings: 1
  • 3 cups chopped cooked chicken breast
  • 2 eggs
  • 4 3/4 cups chicken broth, divided
  • 1 cup all-purpose flour
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dried tarragon
  • 1/4 cup butter
  • 2 cups chopped onion
  • 1 1/2 cups thinly sliced celery
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 quarts chicken broth
  • 1 1/2 teaspoons salt
  • 1 1/2 cups chopped carrots
  • 3 cups chopped cooked chicken breast

Recipe

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

    Ready Time: 1 hr 45 mins

  • in a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. process until smooth.
  • in a large pot, bring 4 cups chicken broth to a boil. drop dumpling mixture by rounded spoonfuls into boiling broth. simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. remove with a slotted spoon and drain on paper towels. reserve dumpling cooking liquid.
  • in a large pot melt butter over medium heat. cook onion, celery and garlic in butter until onion is translucent. stir in 1/2 cup flour until fully incorporated. pour in 2 quarts chicken broth, stirring constantly. bring to a boil. introduce 1 1/2 teaspoons salt and carrots. cover, reduce heat, and simmer 15 minutes.
  • stir in dumplings, reserved liquid and 3 cups cooked chicken. simmer 15 minutes more before serving.

Raspberry Kielbasa Over Cheese Grits

Ingredients

  • Servings: 4
  • 1 1/2 cups milk
  • 1/2 cup water
  • 1 cup dry grits
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
  • 1 cup sliced fresh mushrooms
  • 1 cup diced onion
  • 1 cup raspberry preserves

Recipe

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

  • in a saucepan, combine the water and milk. bring to boil, then stir in the grits, reduce the heat to low, and simmer until thick, about 10 minutes. stir in the cheese, and remove from the heat.
  • heat the olive oil in a large skillet over medium heat. add the sausage, mushrooms and onion; cook and stir until browned. stir in the preserves, and simmer until sausage and mushrooms are coated and sauce is smooth, about 5 minutes. serve over cheese grits.

Stuffed Potatoes

Ingredients

  • Servings: 4
  • 4 large baking potatoes
  • 2 cups shredded cheddar cheese
  • 1 (16 ounce) container sour cream and onion dip

Recipe

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

    Ready Time: 1 hr 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • bake potatoes in preheated oven for 45 minutes, or until cooked through.
  • slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
  • to the potato flesh add the cheese and dip. mix well and spoon mixture into potato skins.
  • bake for another 30 minutes, or until heated through.

sweet bacon wrapped lamb loin

Ingredients

  • Servings: 1
  • 1 (3 pound) boneless lamb loin
  • salt and pepper to taste
  • 8 slices bacon
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dry red
  • 1 sweet onion, minced
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons golden raisins

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins

  • preheat oven to 375 degrees f (190 degrees c). line a shallow roasting pan with aluminum foil.
  • season lamb loin with salt and pepper. wrap the bacon slices around the lamb loin and secure with toothpicks. preheat a large skillet over medium-high heat, then add the lamb loin. cook until golden brown on all sides, about 10 minutes, then place roasting pan. stir together honey, balsamic vinegar, red , onion, and rosemary in a small bowl; spread over lamb loin.
  • roast the lamb loin in preheated oven for 15 minutes, then sprinkle with raisins. continue cooking until the internal temperature of the lamb loin reaches 145 degrees f (63 degrees c), about 15 minutes more. remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

Pineapple And Pistachio Pudding

Ingredients

  • Servings: 6
  • 1 (1 ounce) package instant sugar-free pistachio pudding mix
  • 1 (8 ounce) container plain low-fat yogurt
  • 1 (8 ounce) container vanilla low-fat yogurt
  • 1 (8 ounce) can unsweetened crushed pineapple, undrained
  • 1 cup frozen whipped topping, thawed

Recipe

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

  • in a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. mix until smooth. fold in whipped topping. cover, and refrigerate until chilled.

Wednesday, December 23, 2015

hot feta, artichoke and roasted red pepper dip

Ingredients

  • Servings: 10
  • 1 (13.75 ounce) can artichoke hearts, drained and chopped
  • 1 (7 ounce) jar roasted red peppers, drained and chopped
  • 2 cups crumbled feta cheese
  • 1 cup mayonnaise
  • 1/2 cup grated parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • mix together the artichokes, peppers, feta, mayonnaise, and parmesan cheese in a bowl; spread into the bottom of a shallow baking dish.
  • bake in preheated oven until bubbling on top, 20 to 25 minutes.

Tomato Dill Soup

Ingredients

  • Servings: 4
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 (28 ounce) can peeled and diced tomatoes
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 bay leaf

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • melt butter in a saucepan over medium heat. add onion and garlic, and cook, stirring until tender. stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. bring to a boil, then reduce heat and simmer for 45 minutes.
  • remove from heat, and discard bay leaf. use a food processor or blender to puree the soup in small batches until smooth. serve immediately, or chill and serve cold.

Slow Cooker Lentil Rice Soup

Ingredients

  • Servings: 10
  • 2 cups dry lentils
  • 2 cups uncooked long grain brown rice
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 onion, chopped
  • 8 cups water
  • 1 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon salt
  • 1 cup sliced fresh mushrooms

Recipe

    Preparation Time: 20 mins Cook Time: 7 hrs

    Ready Time: 7 hrs 20 mins

  • place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
  • cover and cook on low setting for 7 to 8 hours. stir in the mushrooms 1 hour before serving.

Grandma Oma's Pickled Okra

Ingredients

  • Servings: 3
  • 1 1/2 pounds fresh okra
  • 3 dried red chile peppers
  • 3 teaspoons dried dill
  • 2 cups water
  • 1 cup vinegar
  • 2 tablespoons salt

Recipe

    Ready Time: 1 hr

  • divide the fresh okra evenly between 3 sterile (1 pint) jars. place one dried chile, and one teaspoon of dill into each jar.
  • in a small saucepan, combine the water, vinegar and salt. bring to a rolling boil. pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. refrigerate jars after opening.

Poblano Chile Pepper Soup

Ingredients

  • Servings: 4
  • 6 poblano peppers
  • 2 cups chicken broth
  • salt and pepper to taste
  • 1/2 teaspoon ground nutmeg
  • 2 cups milk
  • 3 tablespoons margarine
  • 1 tablespoon all-purpose flour

Recipe

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

  • preheat oven to broil. place poblano chile peppers on a cookie sheet and place in oven. allow skin to blacken and blister, turning the chile peppers until all sides are done. (note: do not overcook.) when they are done, place them in a paper bag and seal. in about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. remove the stems and seeds.
  • in a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. blend until smooth. in a small saucepan over medium heat, warm the milk and set aside. in another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. add the warmed milk and stir until well blended. add the chile pepper mixture and mix well. reduce heat to low and simmer for 30 minutes.

Green Bean Casserole Iii

Ingredients

  • Servings: 10
  • 4 (15 ounce) cans green beans, drained
  • 1 (10.75 ounce) can condensed cream of chicken and mushroom soup
  • 10 3/4 fluid ounces milk
  • 1 (6 ounce) can french fried onions
  • salt and pepper to taste

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, mix the green beans with the soup and milk. gently stir in half the french fried onions. transfer to a non-greased 9x13 inch baking dish, and season with salt and pepper. top with remaining french fried onions.
  • bake in the preheated oven for approximately 30 minutes or until bubbly. serve hot.

Dilly Potato Salad

Ingredients

  • Servings: 8
  • 2 pounds red potatoes, diced
  • 6 hard-cooked eggs, chopped
  • 1 cup nonfat plain yogurt
  • 3 tablespoons fat-free mayonnaise
  • 1/4 cup chopped green onions
  • 1 teaspoon prepared dijon-style mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder

Recipe

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

  • bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, and set aside to cool.
  • in a large bowl, combine the potatoes and chopped eggs.
  • mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. pour dressing over potatoes and eggs; toss and chill until ready to serve.

Tuesday, December 22, 2015

malaysian barbecue chicken wings

Ingredients

  • Servings: 2
  • 12 chicken wings
  • 4 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons oyster sauce
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon onion powder
  • ground black pepper to taste
  • 1 tablespoon dried basil

Recipe

  • in a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. mix together. add chicken wings, cover and refrigerate overnight. stir together again the next day.
  • lightly oil grill and preheat to high heat.
  • remove wings from marinade and discard remaining marinade. grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

american-style red beans and rice

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 (15 ounce) can kidney beans
  • 1 1/2 cups tomato sauce
  • 4 1/2 cups water, divided
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 pinch dried thyme
  • salt and pepper to taste
  • 5 teaspoons adobo seasoning, divided
  • 2 cups uncooked white rice

Recipe

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

  • in a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. simmer on low heat.
  • meanwhile, bring 4 cups water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. stir in remaining 3 teaspoons adobo. serve beans over the rice.

apple blue cheese salad

Ingredients

  • Servings: 6
  • 1 granny smith apple, cored and julienned
  • 1 cup balsamic vinaigrette salad dressing
  • 1 cup crumbled blue cheese
  • 1/2 cup chopped pecans
  • 4 slices turkey bacon
  • 6 cups torn romaine lettuce

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • place the julienned apple into a bowl with the balsamic vinaigrette. refrigerate for at least one hour to marinate.
  • cook bacon in the microwave or in a skillet over medium-high heat until browned. drain, and crumble.
  • in a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. when ready to serve, pour the apples and dressing over the top.

apple blue cheese salad

Ingredients

  • Servings: 6
  • 1 granny smith apple, cored and julienned
  • 1 cup balsamic vinaigrette salad dressing
  • 1 cup crumbled blue cheese
  • 1/2 cup chopped pecans
  • 4 slices turkey bacon
  • 6 cups torn romaine lettuce

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • place the julienned apple into a bowl with the balsamic vinaigrette. refrigerate for at least one hour to marinate.
  • cook bacon in the microwave or in a skillet over medium-high heat until browned. drain, and crumble.
  • in a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. when ready to serve, pour the apples and dressing over the top.

Dilly Potato Salad

Ingredients

  • Servings: 8
  • 2 pounds red potatoes, diced
  • 6 hard-cooked eggs, chopped
  • 1 cup nonfat plain yogurt
  • 3 tablespoons fat-free mayonnaise
  • 1/4 cup chopped green onions
  • 1 teaspoon prepared dijon-style mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder

Recipe

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

  • bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, and set aside to cool.
  • in a large bowl, combine the potatoes and chopped eggs.
  • mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. pour dressing over potatoes and eggs; toss and chill until ready to serve.

pineapple zucchini loaf

Ingredients

  • Servings: 2
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup crushed pineapple
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • beat eggs, oil, sugar, and vanilla together until thick.
  • stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
  • pour batter into two 9x5 inch greased loaf pans. bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. cool in the pan for 10 minutes then turn out a wire rack.

Avocado Salad With Bacon And Sour Cream

Ingredients

  • Servings: 4
  • 4 slices bacon, chopped
  • 2 avocados - peeled, pitted, and cubed
  • 3 green onions, finely chopped
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • salt to taste
  • red leaf lettuce

Recipe

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

  • cook the chopped bacon in a skillet over medium heat until crisp. with a slotted spoon, remove bacon to a paper towel. drain fat.
  • in a large bowl, gently combine avocados, bacon, green onions, sour cream, lemon juice, and salt.
  • arrange salad leaves on plates, and spoon avocado salad on top.

malaysian barbecue chicken wings

Ingredients

  • Servings: 2
  • 12 chicken wings
  • 4 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons oyster sauce
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon onion powder
  • ground black pepper to taste
  • 1 tablespoon dried basil

Recipe

  • in a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. mix together. add chicken wings, cover and refrigerate overnight. stir together again the next day.
  • lightly oil grill and preheat to high heat.
  • remove wings from marinade and discard remaining marinade. grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.