pineapple sweet potatoes

Ingredients

• Servings: 1
• 6 sweet potatoes
• 1 (20 ounce) can crushed pineapple
• 1 cup packed brown sugar
• 1 pinch ground cinnamon
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground cloves

Recipe

• preheat oven to 350 degrees f (175 degrees c). butter one 9x13 inch baking dish.
• bring a pot of salted water to a boil. add potatoes; cook until tender but still firm. drain, and transfer to a large bowl to cool. peel and quarter.
• in a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. bring to boil and reduce heat.
• arrange potatoes in a single layer in baking dish. pour sauce over potatoes and bake for 45 minutes.

big m's spicy lime grilled prawns

Ingredients

• Servings: 12
• 48 large tiger prawns, peeled and deveined
• 4 limes, zested and juiced
• 4 green chile peppers, seeded and chopped
• 4 cloves garlic, crushed
• 1 (2 inch) piece fresh ginger root, chopped
• 1 medium onion, coarsely chopped
• skewers

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 4 hrs 35 mins


• place the prawns and lime zest in a large, non-metallic bowl. place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. you may need to add a little oil to facilitate blending. pour over the bowl of prawns, and stir to coat. cover, and refrigerate for 4 hours.
• preheat grill for medium-high heat. thread prawns skewers, piercing each first through the tail, and then the head.
• brush grill grate with oil. cook prawns for 5 minutes, turning once, or until opaque.

fried zucchini

Ingredients

• Servings: 4
• 3 zucchini
• 1/4 cup yellow cornmeal
• 2 tablespoons olive oil
• salt and pepper to taste

Recipe

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


• wash and dry the zucchini. trim off ends, then slice zucchini into 1/8 inch thick rounds. place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
• heat oil in a large nonstick skillet over medium heat. place all of the zucchini pieces into the hot oil and fry over medium heat. sprinkle with salt and pepper. watch zucchini closely, adding more oil if it begins to brown too quickly. when it is golden brown on one side, flip it over to brown on other side. it will clump together as it cooks, that is what you want.
• when zucchini is evenly browned, turn heat down to low and cover pan with a lid. allow it to steam until zucchini is slightly tender. turn zucchini, replace lid, and steam until soft. remove lid and turn heat back up to medium-high. fry on both sides until crisp. serve hot.

It Won't Last Cake

Ingredients

• Servings: 1
• 1 1/3 cups vegetable oil
• 3 cups white sugar
• 3 eggs, beaten
• 1 cup crushed pineapple with juice
• 2 cups mashed bananas
• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup maraschino cherries (optional)

Recipe

• grease and flour a 9 or 10 inch bundt pan. preheat oven to 350 degrees f (175 degrees c).
• mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (optional: adding i cup maraschino cherries to mixture makes a nice fruit cake.) pour into prepared bundt pan.
• bake for about 1 1/2 hours at 350 degrees f (175 degrees c).

potato croquettes

Ingredients

• Servings: 4
• 4 cups mashed potatoes
• 2 eggs
• 2 tablespoons dried parsley
• 1/2 cup grated romano cheese
• salt and pepper to taste
• 2 tablespoons imitation bacon bits
• 1 teaspoon dried onion flakes
• 1 cup italian-style dried bread crumbs
• 1 quart vegetable oil for deep frying

Recipe

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


• in a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. form mixture into patties, and dredge patties in the bread crumbs.
• pour oil 1/2 inch deep in a large, heavy skillet. heat oil over medium-high heat. fry patties, flipping to fry them on both sides, until they are golden brown. serve hot.

Tzatziki Ii

Ingredients

• Servings: 4
• 1 cucumber
• 1 cup plain yogurt
• 2 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 1 teaspoon chopped fresh mint leaves

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• peel the cucumber and cut in half lengthwise. remove seeds using a spoon then grate the cucumber into a small bowl. stir in the yogurt, garlic, salt and chopped mint. chill for at least 30 minutes before serving to develop the flavor.

broccoli potato soup

Ingredients

• Servings: 4
• 2 cups broccoli florets
• 1 onion, sliced
• 1 tablespoon margarine
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 cup milk
• 1/2 cup water
• 3/4 teaspoon chopped fresh basil
• 1/4 teaspoon ground black pepper
• 1/3 cup shredded cheddar cheese

Recipe

• in a large saucepan over medium heat, saut e the broccoli and onion in the butter or margarine, about 5 minutes, or until tender. stir in the soup, milk, water, basil and pepper. mix well and heat through, about 15 minutes. add cheese and stir until melted.

Dee's Mexican Rice

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 2 teaspoons paprika
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 3 green onions
• 1 green bell pepper, chopped
• 1 cup pre-cooked corn kernels
• 2 small tomatoes, diced
• 1/4 cup ketchup
• 2 cups cooked rice
• salt to taste

Recipe

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


• heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
• add corn and tomatoes and saute until tomatoes release their juices. add ketchup and stir until mixed.
• add rice and stir until heated thoroughly. salt to taste.

Potato Salad With Bacon, Olives, And Radishes

Ingredients

• Servings: 4
• 5 potatoes
• 1 pound bacon
• 2 stalks celery
• 4 small green onions
• 12 stuffed green olives
• 5 radishes
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. bring a large pot of salted water to a boil. add the potatoes and cook until tender but still firm, about 10 minutes.
• slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. do not overcook.
• chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. add the potatoes and bacon and mix together. add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. you may want to add a few sliced hard boiled eggs on top. enjoy!!!

Amby Rae's Cucumber Salad

Ingredients

• Servings: 6
• 2 large cucumbers, peeled and cubed
• 2 cups sour cream
• 4 sprigs fresh mint, chopped
• 3 cloves garlic, peeled and minced
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place cucumbers in a large salad bowl, and set aside.
• in a small bowl, whisk together the sour cream, mint, garlic, lemon juice, olive oil, salt, and pepper until well blended. pour over the cucumbers, and mix until well coated.

Twice Baked Cheesy Potatoes

Ingredients

• Servings: 5
• 5 potatoes
• 4 ounces american cheese, sliced into strips
• 1 tablespoon butter
• 3/4 cup sour cream

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• bake potatoes for 1 hour or until soft.
• in a microwave safe bowl, combine the cheese and butter. cook in microwave for 1 1/2 minutes or until melted. add sour cream and mix together.
• cut potatoes in half, scoop out insides while being careful not to tear the skins. add to cheese mixture and mix together until smooth.
• stuff potato mixture back into potato shells and bake at 350 degrees f (175 degrees c) for 10 minutes.

Celery Salad

Ingredients

• Servings: 2
• 3/4 cup sliced celery
• 1/3 cup dried sweet cherries
• 1/3 cup frozen green peas, thawed
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped pecans, toasted
• 1 1/2 tablespoons fat-free mayonnaise
• 1 1/2 tablespoons plain low-fat yogurt
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a medium bowl, combine the celery, cherries, peas, parsley and pecans. stir in the mayonnaise, yogurt and lemon juice. season with salt and pepper. chill before serving.

black bean and rice salad

Ingredients

• Servings: 8
• 2 tomatoes, chopped
• 1 large red bell pepper, chopped
• 2 jalapeno peppers, minced
• 3/4 cup lemon juice
• 1 1/4 teaspoons dried cilantro
• 1/4 teaspoon dried basil
• 1/8 teaspoon red pepper flakes
• 1 (15 ounce) can whole kernel corn; drain and reserve liquid
• 1 (15 ounce) can black beans; drain and reserve liquid
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 1/2 cups instant brown rice
• salt and pepper to taste

Recipe

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


• in a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. stir to combine the vegetables, then set aside.
• in a medium saucepan, heat olive oil at a medium-low heat. add onions and saute until they are translucent. add garlic and saute for another minute. pour in rice and toss to coat. add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. cook the rice to package specifications. let the rice cool slightly.
• combine the rice and vegetable mixture. salt and pepper to taste and serve.

Curried Cauliflower Soup

Ingredients

• Servings: 8
• 1 head cauliflower, cut into florets
• 1 onion, cut into chunks
• 3 cloves garlic, halved
• 5 cups vegetable stock
• 1 (14 ounce) can coconut milk
• 1 tablespoon curry paste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
• bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

Salad

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 (15 ounce) can crushed pineapple, drained
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package frozen strawberries, thawed
• 3 bananas, diced
• 3/4 cup chopped walnuts

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• in a large bowl, cream together the cream cheese and sugar. fold in the pineapple, whipped topping and strawberries and mix well. stir in bananas and walnuts.
• freeze for 4 to 6 hours or overnight. remove from freezer 1 to 2 hours before serving. enjoy!

strawberry blue cheese salad

Ingredients

• Servings: 6
• 1/2 cup chopped pecans
• 3 tablespoons raspberry vinegar
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 6 cups mixed salad greens
• 2 cups diced fresh strawberries
• 8 ounces crumbled blue cheese
• 1/2 cup diced red onion

Recipe

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


• place the pecans in a skillet over medium heat. tossing frequently, toast until lightly browned.
• in a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
• in a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. toss with the vinegar and olive oil dressing mixture to serve.

Corn Cheese Chowder

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 (15 ounce) cans creamed corn
• 1 1/2 cups shredded american cheese
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Recipe

• using a saute pan over medium heat, saute onion in butter until tender.
• add flour and stir, it will form a paste like consistency.
• add milk and stir until thickened. add corn, cheese and season with salt and pepper.
• heat through, until the cheese melts and then serve hot.

ceviche self-portrait

Ingredients

• Servings: 6
• 1 pound shrimp, peeled and deveined
• 4 limes, juiced
• 4 roma tomatoes, seeded and diced
• 1/2 yellow onion, finely diced
• 1 cucumber, peeled, seeded, and diced
• 4 serrano peppers, seeded and minced
• salt and pepper to taste
• 12 tostada shells
• hot pepper sauce (optional)

Recipe

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


• dice shrimp and place in a mixing bowl. squeeze lime juice over shrimp until they are completely covered, about 4 limes. stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. cover, and refrigerate 1 hour.
• when ready to serve, adjust seasoning with salt and pepper as needed. serve on top of tostada shells with a splash of hot sauce, if desired.

Salmon With Mango And Brie

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (4 ounce) fillets salmon
• 4 ounces brie cheese, sliced
• 1 teaspoon butter
• 2 mangos - peeled, seeded, and diced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
• top salmon with brie cheese. cover skillet, and place in the preheated oven. bake 15 minutes, or until the salmon is easily flaked with a fork.
• in a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. serve over the cooked salmon.

banana-dulce de leche pie (banana-caramel pie)

Ingredients

• Servings: 8
• 1 (14 ounce) can sweetened condensed milk
• 1 cup graham cracker crumbs
• 1/2 cup butter, melted
• 4 bananas
• 1 1/2 cups whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• to make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. place the saucepan over medium-high heat and bring to a boil. cook for 3 hours, adding more water as necessary. remove from heat and cool.
• preheat oven to 350 degrees f (175 degrees c).
• combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. press the crumb mixture evenly into a 9 inch pie plate.
• bake pie crust in preheated oven until lightly browned, 10-15 minutes. remove from oven, and cool on a wire rack.
• open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. slice the bananas and arrange half in a layer over the dulce de leche filling. pour the remaining dulce de leche over the bananas. top with remaining banana slices.
• pour the whipping cream into a mixing bowl, and beat until soft peaks form. add the sugar and vanilla extract; continue beating until stiff peaks form. spoon the whipped cream over the bananas. chill at least 1 hour before serving.

huckleberry buckle ii

Ingredients

• Servings: 1
• 1/4 cup butter
• 1/2 cup white sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 1/2 cups huckleberries
• 3/4 cup white sugar
• 1/2 cup boiling water
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c.) grease the bottom of a 9 inch square pan.
• in a large bowl, cream 1/4 cup butter and 1/2 cup sugar. in a separate small bowl, combine flour, baking powder and salt. stir into butter mixture. stir in milk; mixture will be thick and lumpy. spread batter into the prepared pan.
• in a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. pour over the batter in the pan. dot the top with remaining 1 tablespoon of butter.
• bake in the preheated oven for 45 to 50 minutes.

Salmon With Mango And Brie

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (4 ounce) fillets salmon
• 4 ounces brie cheese, sliced
• 1 teaspoon butter
• 2 mangos - peeled, seeded, and diced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
• top salmon with brie cheese. cover skillet, and place in the preheated oven. bake 15 minutes, or until the salmon is easily flaked with a fork.
• in a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. serve over the cooked salmon.

teriyaki tuna

Ingredients

• Servings: 4
• 1/2 cup teriyaki sauce
• 1 1/2 pounds sashimi grade tuna steaks
• 2 tablespoons extra virgin olive oil
• 1 lemon
• 1 tablespoon sesame seeds
• 2 teaspoons sea salt
• ground black pepper to taste
• 1 carrot, grated

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr


• pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. cover, and allow to marinate for about 45 minutes at room temperature. the steaks will cook more evenly if they are not cold.
• heat olive oil in a large skillet over medium heat. place tuna steaks in the hot oil, and pour in the teriyaki sauce. squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. when the bottom is light brown, flip the steaks, and cook until browned on the other side. the center will still be slightly red. season with sea salt and pepper.
• place the tuna steaks serving plates, and garnish with grated carrots. serve the pan drippings as a dipping sauce.

Salmon With Mango And Brie

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (4 ounce) fillets salmon
• 4 ounces brie cheese, sliced
• 1 teaspoon butter
• 2 mangos - peeled, seeded, and diced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
• top salmon with brie cheese. cover skillet, and place in the preheated oven. bake 15 minutes, or until the salmon is easily flaked with a fork.
• in a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. serve over the cooked salmon.

banana-dulce de leche pie (banana-caramel pie)

Ingredients

• Servings: 8
• 1 (14 ounce) can sweetened condensed milk
• 1 cup graham cracker crumbs
• 1/2 cup butter, melted
• 4 bananas
• 1 1/2 cups whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• to make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. place the saucepan over medium-high heat and bring to a boil. cook for 3 hours, adding more water as necessary. remove from heat and cool.
• preheat oven to 350 degrees f (175 degrees c).
• combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. press the crumb mixture evenly into a 9 inch pie plate.
• bake pie crust in preheated oven until lightly browned, 10-15 minutes. remove from oven, and cool on a wire rack.
• open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. slice the bananas and arrange half in a layer over the dulce de leche filling. pour the remaining dulce de leche over the bananas. top with remaining banana slices.
• pour the whipping cream into a mixing bowl, and beat until soft peaks form. add the sugar and vanilla extract; continue beating until stiff peaks form. spoon the whipped cream over the bananas. chill at least 1 hour before serving.

Salmon With Mango And Brie

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (4 ounce) fillets salmon
• 4 ounces brie cheese, sliced
• 1 teaspoon butter
• 2 mangos - peeled, seeded, and diced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
• top salmon with brie cheese. cover skillet, and place in the preheated oven. bake 15 minutes, or until the salmon is easily flaked with a fork.
• in a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. serve over the cooked salmon.

Corn Cheese Chowder

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 (15 ounce) cans creamed corn
• 1 1/2 cups shredded american cheese
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Recipe

• using a saute pan over medium heat, saute onion in butter until tender.
• add flour and stir, it will form a paste like consistency.
• add milk and stir until thickened. add corn, cheese and season with salt and pepper.
• heat through, until the cheese melts and then serve hot.

huckleberry buckle ii

Ingredients

• Servings: 1
• 1/4 cup butter
• 1/2 cup white sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 1/2 cups huckleberries
• 3/4 cup white sugar
• 1/2 cup boiling water
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c.) grease the bottom of a 9 inch square pan.
• in a large bowl, cream 1/4 cup butter and 1/2 cup sugar. in a separate small bowl, combine flour, baking powder and salt. stir into butter mixture. stir in milk; mixture will be thick and lumpy. spread batter into the prepared pan.
• in a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. pour over the batter in the pan. dot the top with remaining 1 tablespoon of butter.
• bake in the preheated oven for 45 to 50 minutes.

Rhubarb Pie Iv

Ingredients

• Servings: 1
• 4 cups chopped rhubarb
• 3/4 cup all-purpose flour
• 1 1/4 cups white sugar
• 2 (9 inch) unbaked pie crusts
• 1 egg, beaten

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour rhubarb into the prepared pie crust. combine flour and sugar; sprinkle over the rhubarb in the crust. cover with top crust making sure to cut 4 steam slots into the top of it. brush the top with egg.
• bake in preheated oven for 30 to 45 minutes.

Shrimp Over Cheese Grits

Ingredients

• Servings: 6
• 4 1/2 cups water
• 1/2 cup cream
• 1 3/4 cups hominy grits
• 6 ounces processed cheese, cubed
• 1 tablespoon olive oil
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1 vidalia onions, thinly sliced
• 1 clove garlic, minced
• 1 1/2 pounds fresh shrimp, peeled and deveined
• salt and ground black pepper to taste
• 1 dash hot pepper sauce (optional)

Recipe

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


• combine the water and cream in a saucepan over medium heat. bring to a boil, and stir in the grits. when the grits start to thicken, stir in the processed cheese, and simmer, stirring occasionally until grits are thick and ready to eat, about 10 minutes.
• while you are waiting on the grits, heat the olive oil in a large skillet over medium-high heat. saute the green and red peppers with the onion and garlic. when the grits are almost done, add the shrimp to the saute mixture, and cook for about 5 more minutes, or just until the shrimp is cooked through. season with salt and pepper to taste.
• serve the cheese grits with a generous helping of the shrimp saute over them. add a dash of hot pepper sauce for heat if you like.

mississippi mud pie i

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup butter, softened
• 1 (12 ounce) container frozen whipped topping, thawed
• 3/4 cup white sugar
• 8 ounces cream cheese, softened
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 3 cups milk

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. press firmly in bottom of 9x13 inch pan.
• blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. spread mixture on top of crust.
• whip together the puddings and milk and spread on top of cream cheese mixture. top with remaining whipped topping.

Key Lime Pie Vi

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups water
• 3 eggs
• 1 tablespoon butter
• 1/4 cup key lime juice
• 1 tablespoon grated lime zest
• 1 (9 inch) pie crust, baked
• 1/4 teaspoon cream of tartar
• 6 tablespoons white sugar

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• separate the eggs. beat the egg yolks and set the whites aside.
• combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. gradually stir in the water. cook over medium heat until thickened.
• gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. return the mixture to low heat and cook, stirring constantly, for 2 minutes. stir in the butter, lime juice and lime zest. let mixture cool slightly.
• beat egg whites until light and frothy. add the cream of tartar and continue beating until stiff peaks form. gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
• pour the lime filling into the prepared pie shell. then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. bake pie at 425 degrees f (220 degrees c) for 5 to 6 minutes or until meringue top is golden brown.

Old Fashioned Apple Pie

Ingredients

• Servings: 1
• 2 (9 inch) unbaked pie crusts
• 7 cups peeled, cored and sliced apples
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• in a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. place mixture in a pastry-lined 9 inch pie plate. dot with butter and adjust top crust that has been vented.
• place in oven and bake at 425 degrees f (220 degrees c) for 10 minutes. turn oven temperature down to 275-300 degrees f (135-150 degrees c) and bake 40-50 minutes or until crust is golden brown and apples are tender. let cool and serve.

Zucchini Cream Pie

Ingredients

• Servings: 1
• 1 1/2 cups zucchini - peeled, seeded and sliced
• 1 cup evaporated milk
• 2 cups white sugar
• 1 egg
• 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 recipe pastry for a 9 inch single crust pie
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

• boil zucchini until tender. drain and let stand in cold water for about 5 minutes, then drain.
• put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
• pour into unbaked pie shell. sprinkle with cinnamon and nutmeg. bake at 425 degrees f (220 degrees c) for 5 minutes. reduce heat to 325 degrees f (165 degrees c) and bake until set.

Amish Cinnamon Bread

Ingredients

• Servings: 3
• 1 cup amish friendship bread starter
• 1 cup vegetable oil
• 1 cup white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 (3 ounce) package instant vanilla pudding mix
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans
• 1 cup peeled, cored and chopped apple
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 325 degrees f (165 degrees c). grease three 9x5 inch loaf pans.
• place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
• combine the flour, baking soda, baking powder, instant pudding, and cinnamon. add the flour mixture to the starter mixture and beat by hand. add the pecans, raisins and apples and mix well. pour batter into the prepared pans.
• bake at 325 degrees f (165 degrees c) for 1 hour.

zucchini bread v

Ingredients

• Servings: 2
• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins

Recipe

• in a large bowl combine sugar, oil, eggs, and vanilla. add grated zucchini.
• in a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
• blend dry ingredients into zucchini mixture. pour into two 8x5 loaf pans coated with cooking spray.
• bake in a 325 degree f (165 degrees c) oven for one hour. cool for 10 minutes and remove from pans. cool on a wire rack.

brown sugar cut-out cookies and icing

Ingredients

• Servings: 8
• 1 cup butter, softened
• 2 cups brown sugar
• 1 teaspoon pure vanilla extract
• 5 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup milk
• icing:
• 1 cup butter, very soft
• 1 teaspoon pure vanilla extract
• confectioners' sugar
• splash of milk

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 1 hr 31 mins


• in a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. stir in 1 teaspoon vanilla. in a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. mix in milk, stirring until a soft dough forms. cover, and chill for 1 hour.
• preheat oven to 365 degrees f (185 degrees c). on a floured surface, roll out dough to 1/4 inch thick. cut into desired shapes using cookie cutters. place cookies 2 inches apart on ungreased cookie sheets.
• bake in a preheated oven for 6 minutes. cool on wire racks.
• meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. gradually stir in sugar, one cup at a time, beating well after each addition. beat in a splash of milk, and continue mixing until light and fluffy. keep icing covered until ready to decorate. spread icing on top of cookies.

rosemary herb bread

Ingredients

• Servings: 1
• 2/3 cup milk
• 2 eggs
• 3 cups bread flour
• 1 1/2 teaspoons salt
• 2 1/2 tablespoons white sugar
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon dried marjoram
• 1 1/2 tablespoons margarine
• 2 teaspoons active dry yeast

Recipe

• place ingredients in the bread machine in the order suggested by the manufacture. select basic or white bread setting. start.

monkey bread iii

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 1 cup chopped pecans
• 3 tablespoons ground cinnamon
• 3 (12 ounce) packages refrigerated buttermilk biscuit dough
• 1/2 cup margarine

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• sprinkle nuts in bottom of a greased bundt pan.
• mix cinnamon and sugar together. cut biscuits into fourths, and roll each piece in the cinnamon and sugar mixture. layer biscuits in pan.
• melt butter or margarine, and dissolve the remainder of the sugar mixture in it. spoon over biscuits.
• bake in a preheated 350 degrees f (175 degrees c) oven for 35 minutes. turn out a platter, and serve.

Quick Bread Mix

Ingredients

• Servings: 6
• 12 cups all-purpose flour
• 6 cups white sugar
• 12 teaspoons baking powder
• 6 teaspoons baking soda
• 6 teaspoons salt
• 1/2 cup vegetable oil
• 2 eggs

Recipe

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


• mix thoroughly flour, sugar, baking powder, soda, and salt. (can be stored on the shelf for months.)
• mix 3 cups baking mix, oil, eggs, and 1 cup vegetables or fruits. add flavorings, nuts, raisins, dates, etc., if desired. pour into one 8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf pans.
• bake at 350 degrees f (175 degrees c) for 30 to 45 minutes.

pumpkin ravioli

Ingredients

• Servings: 6
• 1 cup ricotta cheese
• 1/2 cup pumpkin puree
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup tomato paste
• 1 tablespoon olive oil
• 2 eggs
• 2 tablespoons water

Recipe

• mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. set filling aside.
• mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. if the dough is too dry, mix in up to 2 tablespoons water.
• knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. cover, and let rest for another 5 minutes. divide the dough into 4 equal parts. roll the dough, one part at a time, into a rectangle about 12 x 10 inches. keep the rest of the dough covered while working.
• drop 2 level teaspoons filling half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. seal edges well. repeat with the remaining dough and pumpkin filling. place ravioli on towel. let stand, turning once, until dry, about 30 minutes.
• cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

old plantation rolls

Ingredients

• Servings: 2
• 1 cup milk
• 1/4 cup white sugar
• 1/2 cup shortening
• 1 cup cold water
• 1 egg
• 2 teaspoons active dry yeast
• 5 1/2 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt

Recipe

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


• warm the milk in a small saucepan until it , then remove from heat. mix in the shortening and sugar; stir until melted. add cold water and let cool until lukewarm.
• pour milk into a large bowl. add egg and yeast; mix well. beat in 3 cups of flour and let stand for 20 minutes.
• sift in baking powder, baking soda, salt and 1 cup flour. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• divide the dough into twelve equal pieces. divide each piece in half and form into 24 rolls. place the rounds in a lightly greased 9x13 inch baking pans or on lightly greased baking sheets. cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 15 to 20 minutes, until golden.

pumpkin raisin scones

Ingredients

• Servings: 36
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 3 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup applesauce
• 2 1/4 cups sugar
• 2 eggs, beaten
• 1 (15 ounce) can pumpkin
• 1 cup finely chopped pecans
• 2 cups golden raisins
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 14 mins Ready Time: 29 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease 2 baking sheets.
• in a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. mix in ginger, allspice, cinnamon, cloves, and salt. set aside.
• in a separate large bowl, cream butter until fluffy. mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. mix in the eggs and pumpkin. gradually mix the dry ingredients into the wet ingredients. then stir in pecans and raisins.
• drop by heaping tablespoonfuls cookie sheets, leaving 2 inches between scones. flatten scones with the back of the spoon.
• in a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
• bake in a preheated oven until golden brown, about 12 to 14 minutes. remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

Molasses Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 egg
• 1 cup molasses
• 2 cups mashed banana
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, cream the butter. beat in egg, molasses and banana. mix in whole wheat flour, all-purpose flour, baking soda, salt, nutmeg and walnuts; stir until well blended. pour batter into prepared pan.
• bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Fudge Cake

Ingredients

• Servings: 9
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup milk
• 1 tablespoon fresh lemon juice
• 1/2 cup unsweetened cocoa powder
• 1 cup hot water
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter

Recipe

• cream butter or margarine and sugar together in a large bowl. add vanilla, and then eggs to the mixture.
• in another bowl, mix together flour, soda, baking powder, and salt. sour the milk by adding the lemon juice or vinegar. add flour mixture alternately with soured milk to the creamed mixture.
• mix cocoa and hot water together, and beat into batter.
• bake 30 to 35 minutes at 350 degrees f (175 degrees c). cool, and frost with desired frosting.

pear scones

Ingredients

• Servings: 8
• 1 3/4 cups all-purpose flour
• 1/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/3 cup butter, chilled
• 1 egg
• 1/2 cup half-and-half cream
• 1 cup chopped pear

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 37 mins


• preheat oven to 375 degrees f (190 degrees c).
• sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. drop large spoonfuls of the dough an ungreased baking sheet.
• bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.

breakfast bread

Ingredients

• Servings: 2
• 2 cups milk
• 1/2 cup unsalted butter
• 1 teaspoon salt
• 2 tablespoons white sugar
• 2 (.25 ounce) packages active dry yeast
• 2/3 cup warm water (110 degrees f/45 degrees c)
• 1 egg, beaten
• 7 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 50 mins


• heat the milk in a small saucepan until it , then remove from heat. add the butter, salt and sugar and stir until melted; let cool until lukewarm. in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl, combine milk mixture with the yeast mixture. mix in the egg and 3 cups of flour. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 45 to 50 minutes, or until bottom of the loaves sound hollow when tapped. place on wire racks to cool.

Swope Bread

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 4 cups whole wheat flour
• 1 cup white sugar
• 2 teaspoons salt
• 4 teaspoons baking soda
• 4 cups buttermilk

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans.
• in a large bowl, stir together all-purpose flour, whole wheat flour, sugar and salt. in a separate bowl, dissolve baking soda in buttermilk. stir buttermilk into flour mixture. beat well. pour batter into prepared pans.
• bake in preheated oven for one hour.

Tzatziki Ii

Ingredients

• Servings: 4
• 1 cucumber
• 1 cup plain yogurt
• 2 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 1 teaspoon chopped fresh mint leaves

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• peel the cucumber and cut in half lengthwise. remove seeds using a spoon then grate the cucumber into a small bowl. stir in the yogurt, garlic, salt and chopped mint. chill for at least 30 minutes before serving to develop the flavor.

Ranch Potatoes

Ingredients

• Servings: 7
• 5 pounds peeled and cubed potatoes
• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 4 tablespoons heavy cream (optional)
• 1 pinch salt

Recipe

• bring a pot of salted water to a boil. add potatoes; cook until tender but still firm. drain, and transfer to a large bowl.
• before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
• beat with a mixer until smooth. serve immediately.

fried zucchini

Ingredients

• Servings: 4
• 3 zucchini
• 1/4 cup yellow cornmeal
• 2 tablespoons olive oil
• salt and pepper to taste

Recipe

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


• wash and dry the zucchini. trim off ends, then slice zucchini into 1/8 inch thick rounds. place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
• heat oil in a large nonstick skillet over medium heat. place all of the zucchini pieces into the hot oil and fry over medium heat. sprinkle with salt and pepper. watch zucchini closely, adding more oil if it begins to brown too quickly. when it is golden brown on one side, flip it over to brown on other side. it will clump together as it cooks, that is what you want.
• when zucchini is evenly browned, turn heat down to low and cover pan with a lid. allow it to steam until zucchini is slightly tender. turn zucchini, replace lid, and steam until soft. remove lid and turn heat back up to medium-high. fry on both sides until crisp. serve hot.

Dee's Mexican Rice

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 2 teaspoons paprika
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 3 green onions
• 1 green bell pepper, chopped
• 1 cup pre-cooked corn kernels
• 2 small tomatoes, diced
• 1/4 cup ketchup
• 2 cups cooked rice
• salt to taste

Recipe

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


• heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
• add corn and tomatoes and saute until tomatoes release their juices. add ketchup and stir until mixed.
• add rice and stir until heated thoroughly. salt to taste.

Twice Baked Cheesy Potatoes

Ingredients

• Servings: 5
• 5 potatoes
• 4 ounces american cheese, sliced into strips
• 1 tablespoon butter
• 3/4 cup sour cream

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• bake potatoes for 1 hour or until soft.
• in a microwave safe bowl, combine the cheese and butter. cook in microwave for 1 1/2 minutes or until melted. add sour cream and mix together.
• cut potatoes in half, scoop out insides while being careful not to tear the skins. add to cheese mixture and mix together until smooth.
• stuff potato mixture back into potato shells and bake at 350 degrees f (175 degrees c) for 10 minutes.

potato croquettes

Ingredients

• Servings: 4
• 4 cups mashed potatoes
• 2 eggs
• 2 tablespoons dried parsley
• 1/2 cup grated romano cheese
• salt and pepper to taste
• 2 tablespoons imitation bacon bits
• 1 teaspoon dried onion flakes
• 1 cup italian-style dried bread crumbs
• 1 quart vegetable oil for deep frying

Recipe

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


• in a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. form mixture into patties, and dredge patties in the bread crumbs.
• pour oil 1/2 inch deep in a large, heavy skillet. heat oil over medium-high heat. fry patties, flipping to fry them on both sides, until they are golden brown. serve hot.

Curried Cauliflower Soup

Ingredients

• Servings: 8
• 1 head cauliflower, cut into florets
• 1 onion, cut into chunks
• 3 cloves garlic, halved
• 5 cups vegetable stock
• 1 (14 ounce) can coconut milk
• 1 tablespoon curry paste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
• bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

Amby Rae's Cucumber Salad

Ingredients

• Servings: 6
• 2 large cucumbers, peeled and cubed
• 2 cups sour cream
• 4 sprigs fresh mint, chopped
• 3 cloves garlic, peeled and minced
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place cucumbers in a large salad bowl, and set aside.
• in a small bowl, whisk together the sour cream, mint, garlic, lemon juice, olive oil, salt, and pepper until well blended. pour over the cucumbers, and mix until well coated.

Potato Salad With Bacon, Olives, And Radishes

Ingredients

• Servings: 4
• 5 potatoes
• 1 pound bacon
• 2 stalks celery
• 4 small green onions
• 12 stuffed green olives
• 5 radishes
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. bring a large pot of salted water to a boil. add the potatoes and cook until tender but still firm, about 10 minutes.
• slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. do not overcook.
• chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. add the potatoes and bacon and mix together. add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. you may want to add a few sliced hard boiled eggs on top. enjoy!!!

Salad

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 (15 ounce) can crushed pineapple, drained
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package frozen strawberries, thawed
• 3 bananas, diced
• 3/4 cup chopped walnuts

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• in a large bowl, cream together the cream cheese and sugar. fold in the pineapple, whipped topping and strawberries and mix well. stir in bananas and walnuts.
• freeze for 4 to 6 hours or overnight. remove from freezer 1 to 2 hours before serving. enjoy!

strawberry blue cheese salad

Ingredients

• Servings: 6
• 1/2 cup chopped pecans
• 3 tablespoons raspberry vinegar
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 6 cups mixed salad greens
• 2 cups diced fresh strawberries
• 8 ounces crumbled blue cheese
• 1/2 cup diced red onion

Recipe

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


• place the pecans in a skillet over medium heat. tossing frequently, toast until lightly browned.
• in a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
• in a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. toss with the vinegar and olive oil dressing mixture to serve.

black bean and rice salad

Ingredients

• Servings: 8
• 2 tomatoes, chopped
• 1 large red bell pepper, chopped
• 2 jalapeno peppers, minced
• 3/4 cup lemon juice
• 1 1/4 teaspoons dried cilantro
• 1/4 teaspoon dried basil
• 1/8 teaspoon red pepper flakes
• 1 (15 ounce) can whole kernel corn; drain and reserve liquid
• 1 (15 ounce) can black beans; drain and reserve liquid
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 1/2 cups instant brown rice
• salt and pepper to taste

Recipe

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


• in a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. stir to combine the vegetables, then set aside.
• in a medium saucepan, heat olive oil at a medium-low heat. add onions and saute until they are translucent. add garlic and saute for another minute. pour in rice and toss to coat. add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. cook the rice to package specifications. let the rice cool slightly.
• combine the rice and vegetable mixture. salt and pepper to taste and serve.

huckleberry buckle ii

Ingredients

• Servings: 1
• 1/4 cup butter
• 1/2 cup white sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 1/2 cups huckleberries
• 3/4 cup white sugar
• 1/2 cup boiling water
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c.) grease the bottom of a 9 inch square pan.
• in a large bowl, cream 1/4 cup butter and 1/2 cup sugar. in a separate small bowl, combine flour, baking powder and salt. stir into butter mixture. stir in milk; mixture will be thick and lumpy. spread batter into the prepared pan.
• in a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. pour over the batter in the pan. dot the top with remaining 1 tablespoon of butter.
• bake in the preheated oven for 45 to 50 minutes.

Corn Cheese Chowder

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 (15 ounce) cans creamed corn
• 1 1/2 cups shredded american cheese
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Recipe

• using a saute pan over medium heat, saute onion in butter until tender.
• add flour and stir, it will form a paste like consistency.
• add milk and stir until thickened. add corn, cheese and season with salt and pepper.
• heat through, until the cheese melts and then serve hot.

Celery Salad

Ingredients

• Servings: 2
• 3/4 cup sliced celery
• 1/3 cup dried sweet cherries
• 1/3 cup frozen green peas, thawed
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped pecans, toasted
• 1 1/2 tablespoons fat-free mayonnaise
• 1 1/2 tablespoons plain low-fat yogurt
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a medium bowl, combine the celery, cherries, peas, parsley and pecans. stir in the mayonnaise, yogurt and lemon juice. season with salt and pepper. chill before serving.

ceviche self-portrait

Ingredients

• Servings: 6
• 1 pound shrimp, peeled and deveined
• 4 limes, juiced
• 4 roma tomatoes, seeded and diced
• 1/2 yellow onion, finely diced
• 1 cucumber, peeled, seeded, and diced
• 4 serrano peppers, seeded and minced
• salt and pepper to taste
• 12 tostada shells
• hot pepper sauce (optional)

Recipe

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


• dice shrimp and place in a mixing bowl. squeeze lime juice over shrimp until they are completely covered, about 4 limes. stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. cover, and refrigerate 1 hour.
• when ready to serve, adjust seasoning with salt and pepper as needed. serve on top of tostada shells with a splash of hot sauce, if desired.

Salmon With Mango And Brie

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (4 ounce) fillets salmon
• 4 ounces brie cheese, sliced
• 1 teaspoon butter
• 2 mangos - peeled, seeded, and diced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
• top salmon with brie cheese. cover skillet, and place in the preheated oven. bake 15 minutes, or until the salmon is easily flaked with a fork.
• in a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. serve over the cooked salmon.

teriyaki tuna

Ingredients

• Servings: 4
• 1/2 cup teriyaki sauce
• 1 1/2 pounds sashimi grade tuna steaks
• 2 tablespoons extra virgin olive oil
• 1 lemon
• 1 tablespoon sesame seeds
• 2 teaspoons sea salt
• ground black pepper to taste
• 1 carrot, grated

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr


• pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. cover, and allow to marinate for about 45 minutes at room temperature. the steaks will cook more evenly if they are not cold.
• heat olive oil in a large skillet over medium heat. place tuna steaks in the hot oil, and pour in the teriyaki sauce. squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. when the bottom is light brown, flip the steaks, and cook until browned on the other side. the center will still be slightly red. season with sea salt and pepper.
• place the tuna steaks serving plates, and garnish with grated carrots. serve the pan drippings as a dipping sauce.

banana-dulce de leche pie (banana-caramel pie)

Ingredients

• Servings: 8
• 1 (14 ounce) can sweetened condensed milk
• 1 cup graham cracker crumbs
• 1/2 cup butter, melted
• 4 bananas
• 1 1/2 cups whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• to make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. place the saucepan over medium-high heat and bring to a boil. cook for 3 hours, adding more water as necessary. remove from heat and cool.
• preheat oven to 350 degrees f (175 degrees c).
• combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. press the crumb mixture evenly into a 9 inch pie plate.
• bake pie crust in preheated oven until lightly browned, 10-15 minutes. remove from oven, and cool on a wire rack.
• open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. slice the bananas and arrange half in a layer over the dulce de leche filling. pour the remaining dulce de leche over the bananas. top with remaining banana slices.
• pour the whipping cream into a mixing bowl, and beat until soft peaks form. add the sugar and vanilla extract; continue beating until stiff peaks form. spoon the whipped cream over the bananas. chill at least 1 hour before serving.

Rhubarb Pie Iv

Ingredients

• Servings: 1
• 4 cups chopped rhubarb
• 3/4 cup all-purpose flour
• 1 1/4 cups white sugar
• 2 (9 inch) unbaked pie crusts
• 1 egg, beaten

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour rhubarb into the prepared pie crust. combine flour and sugar; sprinkle over the rhubarb in the crust. cover with top crust making sure to cut 4 steam slots into the top of it. brush the top with egg.
• bake in preheated oven for 30 to 45 minutes.

mississippi mud pie i

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup butter, softened
• 1 (12 ounce) container frozen whipped topping, thawed
• 3/4 cup white sugar
• 8 ounces cream cheese, softened
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 3 cups milk

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. press firmly in bottom of 9x13 inch pan.
• blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. spread mixture on top of crust.
• whip together the puddings and milk and spread on top of cream cheese mixture. top with remaining whipped topping.

asparagus with tomatoes

Ingredients

• Servings: 4
• 1 pound thin asparagus spears, trimmed and cut in half
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 large tomato, seeded and chopped
• 1 pinch salt and pepper to taste

Recipe

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


• place the asparagus in a large skillet and fill with about 1 inch of water. cover the pan and set over high heat. when the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• in a separate skillet, heat the oil over medium heat. add the garlic; cook and stir for 1 minute. add the tomato to the skillet and cook for about 1 minute or until heated through. season with salt and pepper. add asparagus to the pan and cook for about 2 minutes, until hot.

easy eggplant dish

Ingredients

• Servings: 6
• 1 eggplant, diced
• 1 yellow squash, peeled and diced
• 1 cup chopped onions
• 1 cup dry bread crumbs
• 1 tablespoon butter
• 1/8 cup canned sliced green chiles
• 1/3 cup crushed buttery round crackers
• 1/2 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add eggplant and squash and cook until tender but still firm, about 10 minutes. drain and cool.
• in a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. sprinkle crushed crackers and cheese over the top.
• bake in preheated oven for 30 minutes.

Shrimp Over Cheese Grits

Ingredients

• Servings: 6
• 4 1/2 cups water
• 1/2 cup cream
• 1 3/4 cups hominy grits
• 6 ounces processed cheese, cubed
• 1 tablespoon olive oil
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1 vidalia onions, thinly sliced
• 1 clove garlic, minced
• 1 1/2 pounds fresh shrimp, peeled and deveined
• salt and ground black pepper to taste
• 1 dash hot pepper sauce (optional)

Recipe

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


• combine the water and cream in a saucepan over medium heat. bring to a boil, and stir in the grits. when the grits start to thicken, stir in the processed cheese, and simmer, stirring occasionally until grits are thick and ready to eat, about 10 minutes.
• while you are waiting on the grits, heat the olive oil in a large skillet over medium-high heat. saute the green and red peppers with the onion and garlic. when the grits are almost done, add the shrimp to the saute mixture, and cook for about 5 more minutes, or just until the shrimp is cooked through. season with salt and pepper to taste.
• serve the cheese grits with a generous helping of the shrimp saute over them. add a dash of hot pepper sauce for heat if you like.

Key Lime Pie Vi

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups water
• 3 eggs
• 1 tablespoon butter
• 1/4 cup key lime juice
• 1 tablespoon grated lime zest
• 1 (9 inch) pie crust, baked
• 1/4 teaspoon cream of tartar
• 6 tablespoons white sugar

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• separate the eggs. beat the egg yolks and set the whites aside.
• combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. gradually stir in the water. cook over medium heat until thickened.
• gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. return the mixture to low heat and cook, stirring constantly, for 2 minutes. stir in the butter, lime juice and lime zest. let mixture cool slightly.
• beat egg whites until light and frothy. add the cream of tartar and continue beating until stiff peaks form. gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
• pour the lime filling into the prepared pie shell. then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. bake pie at 425 degrees f (220 degrees c) for 5 to 6 minutes or until meringue top is golden brown.

Old Fashioned Apple Pie

Ingredients

• Servings: 1
• 2 (9 inch) unbaked pie crusts
• 7 cups peeled, cored and sliced apples
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• in a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. place mixture in a pastry-lined 9 inch pie plate. dot with butter and adjust top crust that has been vented.
• place in oven and bake at 425 degrees f (220 degrees c) for 10 minutes. turn oven temperature down to 275-300 degrees f (135-150 degrees c) and bake 40-50 minutes or until crust is golden brown and apples are tender. let cool and serve.

marinated green beans with olives, tomatoes, and feta

Ingredients

• Servings: 10
• 2 pounds fresh green beans, trimmed
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 cup kalamata olives, pitted and sliced
• 2 tomatoes, seeded and chopped
• 2 tablespoons red vinegar
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package crumbled feta
• 1 bunch fresh oregano sprigs

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 3 hrs 40 mins


• bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. immediately drain the green beans and plunge into ice water to stop the beans from cooking further. drain the beans and place them in a shallow serving dish.
• heat the olive oil in a skillet over medium heat. cook garlic in the oil for about 30 seconds. remove the skillet from the heat. stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. pour mixture over green beans. toss together until beans are evenly coated. sprinkle feta cheese over the top and garnish with oregano sprigs. chill at least 3 hours before serving.