Mardi Gras Milk Punch

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 16
• 1 quart bourbon whiskey
• 2 quarts half-and-half
• 5 tablespoons sugar
• 3 tablespoons vanilla extract
• 1 quart vanilla ice cream
• grated nutmeg

Recipe

• 1 put bourbon, half and half, sugar and vanilla in a punch bowl.
• 2 stir to dissolve sugar.
• 3 float scoops of ice cream on punch and top with nutmeg.

Lemon Tarts (paula Deen)

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

Ingredients

• 4 eggs, beaten
• 2/3 cup fresh lemon juice
• 2 tablespoons sour cream
• 1/2 cup confectioners' sugar
• 6 frozen mini tart shells
• whipped cream (optional)

Recipe

• 1 heat oven at 325'.
• 2 mix eggs, lemon juice,sour cream and confectioners sugar in a medium bowl.
• 3 pour ingredients into a measuring cup.
• 4 pour into the mini tart shells.
• 5 bake 15-18 minutes
• 6 top with whip cream or one of your favorite toppings.

Plantains In Coconut Milk From Zanzibar

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

Ingredients

• Servings: 6
• 4 plantains
• 1/2 teaspoon mild curry powder
• 1/2 teaspoon cinnamon
• 1 pinch ground cloves
• salt
• 1 tablespoon butter
• 1/2 cup unsweetened coconut milk
• 1/2 cup water (or more as needed)

Recipe

• 1 combine coconut milk and water, set aside.
• 2 peel plantains and cut into slices or quarters and put in saucepan with remaining ingredients.
• 3 heat slowly, stir gently and add coconut milk/water little by little until all is absorbed. simmer until tender, adding additional water if needed.

Spicy Baked New Potatoes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 20 small new potatoes, cleaned and quartered
• 2 tablespoons enova oil or 2 tablespoons lite olive oil
• 2 -3 teaspoons dried chipotle powder (see my note above)
• 1/2 teaspoon kosher salt (optional)

Recipe

• 1 preheat oven to 450 degrees f.
• 2 boil quartered potatoes for 15 minutes.
• 3 allow to cool slightly.
• 4 place the potatoes in a large zip-lock bag.
• 5 add the oil, mrs. dash southwest chipotle seasoning blend and kosher salt (if using).
• 6 shake until all the potatoes are coated.
• 7 place on a baking sheet and bake for 20-25 minutes or until tender and nicely browned.

Sauteed Apples

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

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 2 large granny smith apples, cored and cut into 12 wedges each
• 2 large red delicious apples, cored and cut into 12 wedges each

Recipe

• 1 melt butter with 3 tblsps water over moderate-low heat in a large skillet.
• 2 add salt and sugar and cook apples, covered, for 3-5 minutes, or just until tender.
• 3 increase heat to moderate and season apples; cook, uncovered, until tender and bottom layer is lightly golden.
• 4 invert apples onto platter and slide back into skillet to brown other half.

Shaelese's Mock Hollandaise Sauce

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

Ingredients

• 16 ounces cream cheese
• 3 lemons, juice of
• 2 cups butter

Recipe

• 1 place all ingredients in a heavy-bottomed saucepan.
• 2 place saucepan on a stove burner set at very very low heat, until butter is melted. do not poke, stir, or touch while butter is melting.
• 3 then remove from burner and beat with a hand mixer until smooth and creamy.
• 4 arrange your favorite steamed veggie (our fave is broccoli) on a platter and pour as much or as little of the sauce over it as you desire.
• 5 *note* this is a large recipe and i haven't tried reducing it before, so i'm not sure if it would turn out as well.

Florentine Eggs On English Muffins

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/4 cup plain yogurt
• 1 tablespoon light mayonnaise
• 1/2 teaspoon dijon mustard
• 2 eggs
• 1 english muffin, split and toasted
• 1/2 cup fresh baby spinach leaves

Recipe

• 1 in a small microwavable bol, combine yogurt, maynnaise, and mustard. microwave on high 20 to 40 seconds or until warm. stir and set aside.
• 2 for poached eggs, in a 10 inch non-stick frying pan, heat 1 2/2 to 2 inches of water to boiling. reduce heat to medium-low. break each egg into a shallow dish and then carefully slide egg into hot water. quickly spoon over hot water onto each egg until a film starts to form over each egg yolk. simmer 3 to 5 minutes or until eggs have reached desired doneness.
• 3 while eggs are cooking spread each muffin half with 2 tbsp of the prepared sauce, then with half the spinach leaves.
• 4 remove eggs from water with slotted spoon and place each on top of spinach top each half with remaining sauce and season with salt and pepper.

Sauteed Chanterelles

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 cups chanterelle mushrooms
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon chopped shallot
• lemon wedge
• 1 teaspoon chopped fresh basil
• salt
• black pepper

Recipe

• 1 cut mushrooms into chunks. try to keep all the pieces about the same size.
• 2 saute the garlic and shallots in butter over medium heat until the onions start to turn translucent.
• 3 add the mushrooms to the pan. stir every few minutes. (lots of water in the bottom of the pan is normal.).
• 4 after about 10 minutes (or when your mushroom chunks are a couple minutes from doneness,) drain the juice from the bottom of the pan.
• 5 add the basil and the lemon juice, salt and pepper to taste and cook the mushrooms until they're soft but not mushy.
• 6 enjoy!

Mean Chef's Welsh Rarebit

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 2/3 cup ale
• 10 ounces extra-sharp cheddar cheese, grated
• 1 teaspoon english mustard
• 1 teaspoon worcestershire sauce
• 2 -3 drops tabasco sauce
• 6 english muffins, split in halves, toasted
• 6 slices bacon, cooked to crispy
• chopped parsley, for garnish

Recipe

• 1 melt the butter in a saucepan over low heat, add the flour and whisk to make a roux.
• 2 cook for 2 to 3 minutes.
• 3 whisk in the ale and boil the mixture for 3 minutes while whisking.
• 4 reduce heat to low, add the cheddar cheese, mustard, worcestershire, and tabasco pepper sauce, and cook, stirring, until hot but not boiling.
• 5 spoon the cheddar mixture over the toasted muffins, garnish with parsley and serve with crispy bacon.

Perfect Arnold Palmer

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 3/4 cup turbinado sugar
• 4 -6 meyer lemons, roughly 1 . 5-2 cups (more if they're small)
• 7 black tea bags
• water

Recipe

• 1 put the sugar into a pan with 2-3 cups of water and make it into simple syrup. turn off the heat.
• 2 juice the lemons into serving pitcher.
• 3 make the cover the tea bags with 4 cups of water. wait until it cools.
• 4 pour the tea into the lemon juice. add 1/3 of the simple syrup. taste it. keep adding simple syrup to taste.
• 5 add water to make 2 quarts.

Sauteed Bananas With Cardamom Praline Sauce

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

Ingredients

• Servings: 4
• 1/4 cup unsalted butter
• 4 bananas, halved lengthwise, then crosswise
• 1/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 pinch ground cardamom
• 3/4 teaspoon fresh lime juice
• 2 tablespoons pecans, chopped, toasted
• vanilla ice cream

Recipe

• 1 heat 2 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, sauté bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total.
• 2 transfer evenly with a slotted spatula to 4 dessert bowls.
• 3 melt remaining 2 tablespoons butter in skillet over moderate heat, add brown sugar, cream, and cardamom. simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes.
• 4 remove from heat, stir in lime juice and toasted pecans.
• 5 scoop ice cream into dessert bowls on top of bananas, spoon the sauce over the top of ice cream.

Shakshukat Beed Iskandarani

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 3
• 1 onion
• 2 -3 ripe tomatoes
• 3 -6 eggs (hard-boiled)
• cooking oil
• salt and pepper

Recipe

• 1 chop the onion very fine.
• 2 peel and slice tomatoes 1/2 inch thick.
• 3 fry onion until it softens.
• 4 add tomatoes and cook for 10-12 minutes. shell eggs, leave whole, and slide onto tomato mixture.
• 5 cook for 5 minutes.
• 6 to serve, remove eggs, halve, arrange in serving dish, and cover with tomato mixture.

No Cream Whipped Cream

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 28
• 1 (3 ounce) package unflavored gelatin
• 1/4 cup cold water, cold
• 1/2 cup cold water, hot
• 2 tablespoons oil, almond
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup cold water, ice
• 1 1/4 cups powdered milk, whole

Recipe

• 1 in small bowl, mix cold water with gelatin until gelatin is softened.
• 2 in blender, whip gelatin mixture and hot water for 2 minutes, or until the gelatin is dissolved.
• 3 while blender is running, gradually add almond oil, powdered sugar, and vanilla.
• 4 place blender in freezer to chill for 15 minutes. do not let gelatin set.
• 5 in large chilled bowl, whip ice water and nonfat milk powder until peaks begin to form.
• 6 add the gelatin mixture and continue to whip until stiff peaks form.
• 7 put in fridge up to 4 days and whip when you want to use it.

Shallot Oil

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups vegetable oil (or peanut oil)
• 2 large shallots (sliced very thinly)

Recipe

• 1 heat oil in wok over medium heat until hot, then fry shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes.
• 2 carefully strain mixture through a fine-mesh sieve into a heatproof bowl.
• 3 once cool enough to handle, pour shallot oil into an airtight container and spread fried shallots on paper towels. (shallots will crisp as they cool.).
• 4 bonus: save the crispy, fried shallots as a tasty topping to sprinkle over stir fries or other dishes!

Raw Date Paste

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 32 pitted dates
• 3 cups filtered water

Recipe

• 1 place dates in a medium mixing bowl, cover with water and let soak for 20 minutes. massage dates in soaking water with your hands (this helps to soften them). drain the dates but reserve the soaking water.
• 2 place dates and 1/2 cup of reserved water in the blender and blend into a smooth paste.
• 3 stored in a sealed container, date paste will keep for 2 weeks in the fridge or 1 month in the freezer. thaw for a few minutes before using.

Mini Frittatas

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

Ingredients

• 5 eggs
• 1/3 cup milk
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon kosher salt
• 3 ounces diced ham
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh parsley

Recipe

• 1 pre-heat oven to 375 degrees.
• 2 whisk eggs, milk, pepper and salt until well blended.
• 3 stir in ham, cheese and parsley.
• 4 spray non-stick spray into mini-muffin pan.
• 5 spoon egg mixture into muffin tins filling to near the top. make sure that each frittata has some cheese and ham in it. i will drop some extra in any that do not seem to have some.
• 6 place in oven about 10 minutes, or until the egg mixture puffs up and solidifies in the middle. i test doneness by gently shaking the muffin tin. if the middle does not appear to be liquid then the frittatas are ready.
• 7 let cool for two minutes then remove.
• 8 serve immediately.
• 9 give five star review on recipezaar.com.

Hot Homemade Apple Cider

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

Ingredients

• 1 quart apple juice
• 2 cups water
• 5 cinnamon sticks
• 4 cloves
• 1 orange, sliced (leave skin on)

Recipe

• 1 1. in large pot combine apple juice, water, cinnamon sticks, cloves, orange and bring to a boil.
• 2 2. reduce and simmer for 15 minutes or longer.
• 3 3. serve.

Hot Mustard

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

Ingredients

• 1 cup mustard powder
• 1/2 cup vinegar
• 2/3 cup sugar
• 1/2 cup water
• 1 pinch salt

Recipe

• 1 combine all the ingredients in a saucepan.
• 2 bring to a boil, reduce heat& simmer 10 minutes.
• 3 place in sterilized jar& refrigerate.

Sauteed Brussels Sprouts Leaves

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 3
• 3/4 lb brussels sprout
• 1 tablespoon olive oil
• 1/4 cup chopped shallot
• 2 tablespoons chopped parsley
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
• salt and pepper

Recipe

• 1 rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
• 2 repeat to peel all leaves from sprouts; discard cores.
• 3 place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
• 4 stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
• 5 add salt and pepper to taste.

Lemon Squares

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 25
• 1 (300 g) can sweetened condensed milk
• 3 lemons
• graham cracker

Recipe

• 1 put the juice of 3 lemons in a bowl. add condensed milk and mix well for 1 minute.
• 2 in a small, separate bowl, set aside 2 tablespoons of graham cracker.
• 3 in the bottom oa a 9x9-inch pan, spread 1/4 of the remaining graham crackers.
• 4 cover lightly with lemon mixture.
• 5 top with another 1/4 of graham crackers.
• 6 repeat steps #4 and #5 until you have four layers of the crackers. the lemon mixture should be the top layer.
• 7 sprinkle on top the 2 tablespoons of graham crackers that you set aside earlier.
• 8 refrigerate for 1 hour.

Sauteed Brussels Sprouts With Lemon And Pistachios

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3 tablespoons grapeseed oil or 3 tablespoons olive oil
• 1 tablespoon minced shallot
• 12 large brussels sprouts, trimmed, leaves separated from cores and cores discarded (about 1 1/2 pounds)
• 3/4 cup natural unsalted shelled pistachio
• 2 tablespoons fresh lemon juice

Recipe

• 1 heat oil in large nonstick skillet over medium-high heat.
• 2 add shallot and stir 20 seconds.
• 3 add brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes.
• 4 drizzle lemon juice over.
• 5 season to taste with salt and pepper.
• 6 transfer to bowl and serve.

Sauteed Baby Potatoes With Lemon Butter And Parsley

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and if possible)
• 1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
• 1/4 cup chopped fresh parsley
• 1 tablespoon grated lemon peel (can use more to taste)
• 1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
• salt and black pepper

Recipe

• 1 cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only just until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
• 2 in a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
• 3 transfer to a large serving bowl.
• 4 sprinkle with about 2-3 tablespoons more of fresh parsley.

Sauteed Beets With Carrot Medallions

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 large beet, peeled and julienned
• 1 -2 carrot, scrubbed and cut in slices
• 1 tablespoon plum, sauce
• 1 tablespoon soy sauce
• 1 slice candied ginger, diced
• 1 tablespoon teriyaki sauce
• 1 tablespoon orange juice
• 1 pinch ground ginger
• 1 pinch cinnamon

Recipe

• 1 blanche the beets and carrots for a few minutes until tender crisp.
• 2 drain and pat dry.
• 3 whisk together remaining ingredients in a ramekin.
• 4 heat half of the sauce and the beets in a pan, saute for about 2-3 minutes.
• 5 remove beets from pan and keep warm.
• 6 heat carrots and remaining sauce in pan, saute for 2-3 minutes.
• 7 add beets, stir-fry until heated through.
• 8 enjoy!

Roast Garlic, Paprika & Sherry Aïoli

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 head garlic
• 2 egg yolks
• 1 tablespoon sherry wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon smoked paprika
• 3/4 cup light-flavoured oil such as vegetable oil
• 1 tablespoon sherry wine

Recipe

• 1 heat the oven to 180ºc. cut 1cm off the top of the head of garlic and discard. loosely wrap the garlic in foil and roast for 45 minutes or until very soft. cool then press the softened cloves from the skins. crush the cloves on a board with the side of a large knife to form a paste.
• 2 whisk together the garlic paste with the egg yolks, vinegar, salt and paprika. add in the oil, drop by drop, whisking continuously until thick. finally whisk in the sherry. this recipe makes 200mls of roast garlic, paprika and sherry aïoli.

Sauteed Arugula (rocket)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 10 ounces mushrooms, quartered
• 1 red onion, diced
• 4 garlic cloves, minced
• 1/3 cup vermouth or 1/3 cup wine
• 1/4 teaspoon salt
• 1 pinch chili pepper flakes
• 1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
• 8 cups arugula, ripped into bite size pieces washed and spun dry
• nutmeg
• grated cheese (optional)

Recipe

• 1 in a large pan heat oil over medium high heat. add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
• 2 deglaze the pan with vermouth.
• 3 add salt, pepper flakes, herbs, nutmeg and arugula. cook till wilted about 2-3 minutes.
• 4 top with cheese.

Perciatelli Amatriciana Style

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

Ingredients

• Servings: 6
• 1 lb perciatelli
• 1/4 lb pancetta
• 3 tablespoons extra virgin olive oil
• 1 3/4 lbs fresh tomatoes
• 1 cup pecorina cheese
• 1/4 cup chopped onion
• salt and pepper

Recipe

• 1 cook the diced pancetta and chopped onion in a skillet until brown.
• 2 cut the peeled tomatoes into small pieces and add with pepper and salt, cooking over high heat for 20 minutes.
• 3 cook the perciatelli for 11 minutes in briskly boiling salted water, drain and place in serving dish. (reserving some water to add to dish).
• 4 add the sauce and sprinkle abundantly with grated pecorino cheese.

Sauteed Beet Tops

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 beet leaves
• 6 ounces water (more if needed)
• 1 onion
• 1 teaspoon garlic, minced
• 1 teaspoon margarine
• 1 teaspoon olive oil
• 8 ounces mushrooms, diced
• 1 sweet green pepper
• salt and pepper

Recipe

• 1 wash the beet tops in cold, running water. cut their length horizontally into bite sized pieces.
• 2 melt the butter in a skillet. add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. cook on low to medium heat until tender, adding water as needed. chop the mushrooms in a food processor and add them to the skillet and continue cooking. add the chopped beet tops. cover the pan. cook until the beet tops are wilted.stir as needed. add salt and pepper to taste.

Spinach, Tomato & Hummus Wrap

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 cup green bell pepper, diced
• 1 cup red bell pepper, diced
• 1/4 cup green onion, diced
• 2 ounces reduced-fat feta cheese, crumbled
• 1/4 cup chopped rehydrated sun-dried tomato
• 1/4 cup black olives, diced
• 2 teaspoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• 2/3 cup hummus
• 4 large whole wheat tortillas
• 1 cup baby spinach leaves

Recipe

• 1 in a bowl, stir together the peppers, onion, feta, tomatoes, olives, oil, basil and garlic.
• 2 spread the hummus evenly over the tortillas.
• 3 spread the vegetable mixture over top of the hummus. divide the spinach leaves over top.
• 4 roll the bottom of each tortilla up and over the filling tightly.
• 5 fold in both sides and continue to roll.
• 6 cut each tortilla in half.

Spinach-black Bean Quesadillas

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 -2 garlic clove
• 1 tablespoon crushed red pepper flakes
• 1 (14 ounce) can black beans, drained and rinsed
• 2 tablespoons taco seasoning
• 1/2 teaspoon cumin
• 4 -6 cups baby spinach
• 12 corn tortillas
• 2 -3 cups vegan mozzarella cheese or 2 -3 cups vegan mozzarella cheese, shredded
• 2 cups fresh salsa (homemade is best)

Recipe

• 1 preheat oven to 350 degrees.
• 2 sautee the onion and garlic in the olive oil in a large skillet or pan. add the chillis and heat, stirring, until oil takes on a slightly red color.
• 3 add black bean, taco seasoning, cumin, and a little water or broth to prevent burning. heat the beans over low to medium heat, stirring occasionally. mash some of the beans to thicken the consistency.
• 4 add the spinach (with a little more water, if necessary). stir it in to the bean mixture. cover and turn heat down to low. steam for about 2 minutes or until the spinach is just wilted. do not overcook.
• 5 distribute the spinach-black bean mixture between 6 corn tortillas on baking sheets. sprinkle with desired amount of vegan cheese. top each one with another tortilla. bake in oven 7-10 minutes or until cheese is melted. if desired, cut each quesadilla into 4 triangles with a pizza cutter. serve with fresh salsa.

Sauteed Broccoli

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (8 ounce) box frozen chopped broccoli
• 1 (8 ounce) box frozen whole kernel corn
• 1/2 cup margarine (or butter if you prefer)
• 1 cup slivered almonds

Recipe

• 1 melt margerine in heavy saucepan over med.
• 2 heat.
• 3 add broccoli and corn.
• 4 saute until heated all the way through.
• 5 just before serving, add almonds, and stir to combine.

Spicy Baked Cheese Dip

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

Ingredients

• 2 (8 ounce) packages cream cheese
• 2 cups mexican style preshredded package cheese
• 1/4 cup monterey jack cheese (optional but highly recommended)
• chopped green chili (1 4-6 oz can)
• 1 cup sour cream
• 1/4-1/2 teaspoon cayenne pepper
• 1/2 cup diced red pepper

Recipe

• 1 preheat oven to 350.
• 2 beat cream cheese in large mixing bowl until soft.
• 3 add mexican shredded cheese, chilies, sour cream, cayenne, and red peppers to bowl. mix until well blended and creamy.
• 4 spook cheese mixture into 10-inch pie plate or baking dish.
• 5 bake at 350 for 15-20 minutes until mixture is lightly browned around edges of baking dish.
• 6 sprinkle with monterey jack cheese and more diced red pepper if desired.
• 7 serve hot-warm with tortilla chips.

English Toffee Dessert

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup sugar
• 1/2 cup whipping cream
• 1/4 cup light corn syrup
• 2 tablespoons butter
• 1/2 cup heath candy bar, broken
• 2 pints fresh strawberries, hulled
• sour cream

Recipe

• 1 combing first 4 ingredients in saucepan.
• 2 boil for 1 minute.
• 3 remove from heat; stir in candy and cool.
• 4 serve sauce over strawberries topped with sour cream.

Sauteed Bananas With Caramel Sauce

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 1/2 teaspoons toasted peanut oil, divided
• 1 tablespoon honey
• 2 tablespoons firmly packed brown sugar
• 3 tablespoons low-fat milk
• 1 tablespoon dark raisin
• 1 tablespoon walnuts, coarsely chopped
• 2 firm bananas
• 2 tablespoons dark rum

Recipe

• 1 in a small saucepan, melt the butter over medium high.
• 2 stir in 1 tablespon peanut oil, honey and brown sugar, stir until sugar is dissolved, about 3 minutes.
• 3 sit in milk, 1 tablespoon at a time.
• 4 stir and cook until the sauce thickens slightly, about 3 minutes.
• 5 remove sauce from heat and stir in raisins and chopped walnuts.
• 6 set aside and keep warm.
• 7 peel the bananas, cut each crosswise into 3 sections and then cut each section in half lengthwise.
• 8 add the additional 1/2 teaspoon peanut oil to a nonstick frying pan and place over medium-high heat.
• 9 add the cut bananas and saute until they begin to brown, 3 to 4 minutes each side turning once.
• 10 transfer to individual serving plates.
• 11 pour the rum into the pan, bring to a boil, and deglaze the pan.
• 12 cook until rum is reduced by half.
• 13 add the carmel sauce to the rum and warm.
• 14 spoon warm sauce over the bananas and serve immediately.

Lemon Syrup

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 cup sugar
• 1 cup water
• 1 1/2 cups fresh lemon juice

Recipe

• 1 in a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. simmer over moderately low heat, stirring, until the sugar dissolves.
• 2 pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
• 3 you may make ahead, the syrup keeps indefinitely.

Lemon Verbena Potpourri

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• dried peel of one lemon
• 2 cups dried lemon verbena leaves
• 1 cup dried chamomile
• 6 inches cinnamon sticks, crushed
• 1 cup dried calendula flowers
• 1 teaspoon orrisroot powder
• 2 -3 drops lemon verbena essential oils (optional)

Recipe

• 1 dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp.
• 2 mix all the ingredients together.
• 3 seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally.
• 4 use to scent a room, or for sachets. add more essential oil as the smell fades.

Sauteed Beets & Greens

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

Ingredients

• Servings: 2
• 1 lb beet, greens attached
• 1 garlic clove, minced
• 1 tablespoon butter, salted
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, ground

Recipe

• 1 cut beets from greens, peel and chop into 1/2 inch cubes. in a small saucepan, boil beets for 10 minutes or until tender. drain and set aside.
• 2 while beets are boiling, remove stems from greens and rinse. chiffonade greens and set aside (to chiffonade, gather greens into a bunch and chop at 1/2-inch increments).
• 3 in a large skillet over medium heat, melt butter and olive oil together. saute garlic until softened and fragrant but do not brown.
• 4 add greens and cooked beets to skillet and toss until coated with butter and oil. season with salt and pepper.
• 5 cover skillet and cook for 5 to 7 minutes or until greens are tender.
• 6 serve immediately and enjoy!

Hot Mulled Cider

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 quart apple cider
• 2/3 cup firmly packed light brown sugar
• 2 small cinnamon sticks
• 8 whole cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Recipe

• 1 combine all ingredients in saucepan.
• 2 bring to a boil, stirring constantly.
• 3 reduce heat; simmer 10 minutes.
• 4 remove cinnamon sticks and cloves.
• 5 serve at once, garnishing with cinnamon sticks, if desired.

Mini Key Lime Pie

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• 1/3 cup key lime juice
• 1 tablespoon key lime zest
• 1 pinch salt
• 1 teaspoon vanilla, extra
• 2 teaspoons of melted butter
• 1/2 cup of blended graham cracker
• 14 ounces sweetened condensed milk
• 2 tablespoons sour cream

Recipe

• 1 heat oven to 350°f.
• 2 step 1: mix melted butter with blended graham crackers in a small bowl then place in a mini pie dish. brush butter over inside of small pie dish and pour pie mix into dish. place in oven in about 5 minutes.
• 3 step 2: mix milk, salt, key lime zest, key lime juice, vanilla, sour cream, and salt in a second bowl. mix well and pour over the top of the pie mix.
• 4 step 3: bake in oven about 8 minutes.
• 5 step 4: cool in fridge at least 4 hours, better if cooled overnight.
• 6 step 5: top with fresh whipped cream and serve cool.

Lemon Whip Dessert

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 70 butter flavored crackers (ritz)
• 1/4 cup confectioners' sugar
• 2 teaspoons confectioners' sugar
• 1/2 cup butter
• 1 tablespoon butter
• 6 ounces frozen lemonade concentrate
• 14 ounces sweetened condensed milk
• 12 ounces frozen whipped topping, thawed

Recipe

• 1 crush 70 qty crackers in plastic baggie with rolling pin.
• 2 in a mixing bowl combine the crushed crackers, sugar and melted butter. reserve 1/3 cup for sprinkling on top (if desired).
• 3 press into bottom of a 9x13 pan.
• 4 in separate bowl blend together the lemonade, sweetened condensed milk and whipped topping.
• 5 pour over crust in 9x13 pan.
• 6 refrigerate until cool.
• 7 if desired, garnish with thin lemon slices.

Crepe Noodles (for Manicotti)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups flour
• 1 cup skim milk
• 3 eggs
• 1/2 teaspoon salt

Recipe

• 1 place flour in a bowl.
• 2 wisk in milk, eggs, and salt until smooth.
• 3 pour about 2 tbsp onto a hot greased 8 inch skillet.
• 4 spread dough into a 5 inch circle.
• 5 cook over medium heat until set.
• 6 do not brown or turn.
• 7 repeat with batter, making 18 crepes.
• 8 use for manicotti.
• 9 bake covered with foil at 350 degrees for 20 minutes, then uncovered for 20 minutes.

Italian Lemonade

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 cups fresh lemon juice, approximately 12-15 lemons
• 2 cups cold water
• 1 bunch fresh basil, washed and stemmed
• 2 cups sugar
• 2 cups water

Recipe

• 1 prepare a basil simple syrup by combining the basil, sugar and 2 cups of water in a saucepan.
• 2 simmer for approximately 5 minutes or until the water is clear and the sugar is dissolved.
• 3 cool to room temperature or store in the refrigerator until ready to use.
• 4 strain before using.
• 5 combine the lemon juice, basil simple syrup, and the 2 cups of cold water. mix well.
• 6 add more water according to your taste.

Spinach-onion Quesadillas With Avocado-chipotle Salsa

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

Ingredients

• Servings: 4
• 2 medium ripe avocados, jalved, pitted, cut into 1/2-inch dice
• 2 tablespoons chopped fresh cilantro
• 2 small chipotle chiles in adobo, minced, with 1 teaspoon sauce
• 2 tablespoons fresh lime juice
• salt
• 2 tablespoons extra virgin olive oil
• 3 medium onions, halved and thinly sliced
• salt
• 1 teaspoon cumin seed (optional)
• 2 ounces baby spinach (about 2 1/2 cups)
• 64 inches flour tortillas
• 1 1/4 cups cheddar cheese or 1 1/4 cups monterey jack cheese, shredded

Recipe

• 1 for the salsa: combine the avocados, cilantro, chiles, abobo sauce, lime.
• 2 juice, and salt to taste in a small bowl. mash with a fork until.
• 3 completely combined but still a bit chunky. set aside.
• 4 for the quesadillas: heat the oil in a large skillet over medium heat.
• 5 until shimmering. add the onions and 1/2 teaspoon salt and cook, stirring.
• 6 occasionally, until nicely browned, 12 to 15 minutes. (if using cumin.
• 7 seeds, add them during the last 2 minutes so they will become fragrant.)
• 8 stir in the spinach and cook just until wilted, about 1 minute. adjust.
• 9 the seasonings, adding salt to taste. set the spinach-onion mixture.
• 10 aside.
• 11 lay 4 tortillas on a work surface. sprinkle the cheese over the.
• 12 tortillas, leaving a 1/2-inch border around the edge of each tortilla.
• 13 divide the spinach-onion mixture evenly among tortillas. top with the.
• 14 remaining 4 tortillas.
• 15 heat a medium skillet over medium heat. add the first quesadilla and.
• 16 cook, turning once, until the tortillas are golden brown and the cheese.
• 17 has melted, about 2 minutes. transfer the quesadilla to a large plate and.
• 18 repeat with the remaining quesadillas. cut each quesadilla into quarters.
• 19 spoon some salsa into the middle of each quesadilla and serve.

Enjococadas (tortilla In Creme And Cheese Sauce)

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

Ingredients

• Servings: 4
• 12 thin corn tortillas
• 2 cups sour cream
• 1 1/4 cups parmesan cheese
• 1/2 cup minced onion

Recipe

• 1 optional: heat sour creme and dip tortillas in warm sour creme 1 at a time. (i always skip that part, it is messy, and i just soften the tortillas in the microwave .).
• 2 add 1 t parmesean and a little minced onion to the tortilla.
• 3 roll up.
• 4 place side by side in a small casserole.
• 5 pour the remaining sour creme on top. if you did not heat the sour cream in step one, you can do so now if you like, just because it pours more evenly over the already rolled up tortillas. (i just pour all of the sour cream in this step rather than dipping in step 1, to simplify.).
• 6 sprinkle with parmesan.
• 7 bake 350 15-20 minutes.

Raw Cacao Mousse

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 ounce sea vegetables (i used irish moss which is recommended)
• 1 cup filtered water
• 4 cups nut milk (i used hazelnut)
• 1 cup dates, paste of
• 1 cup liquid sweetener (i used agave syrup)
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup raw cacao powder
• 3 tablespoons lecithin granules
• 1 cup coconut butter (i used cacao butter and shredded it fine)

Recipe

• 1 once you have cleaned and soaked and rinsed the irish moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
• 2 add all the other ingredients except the lecithin and coconut butter. blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
• 3 pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
• 4 top with your favourite berries or other toppings.
• 5 bon appetit!

Raw Carob Chips Or Bark

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup coconut oil, liquefied
• 2/3-3/4 cup carob powder
• 2 tablespoons vanilla extract
• stevia, to taste (or other sweetener)

Recipe

• 1 mix all ingredients together in a bowl/saucepan.
• 2 pour the mix into a rectangular baking dish lined with a sheet of wax or parchment paper. the size of the dish will depend on how thick you want your chips to be.
• 3 put the dish into the freezer to set. it shouldn't take very long; maybe 20 minutes or less.
• 4 take out baking dish and break carob into chips/chunks. store them in the fridge.

Spinach-argula Friatta

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

Ingredients

• 8 ounces baby arugula
• 4 large eggs
• 5 large egg whites
• 1 1/2 tablespoons freshly grated parmigiano-reggiano cheese
• salt (to taste)
• pepper (to taste)
• 4 teaspoons vegetable oil
• 1 medium shallot, thinly sliced
• 1 medium frying pepper, thinly sliced
• 1 teaspoon chopped thyme

Recipe

• 1 in a 9 inch ovenproof nonstick skillet bring 1/4 cup water to a boil over high heat.
• 2 add spinach, and cook stirring until wilted, about 1 minute.
• 3 using tongs, transfer spinach to a collander, and repeat with argula.
• 4 gently squeeze the greens dry, and coarsely chop them, and wipe out the skillet.
• 5 preheat oven to 400 degrees.
• 6 in a bowl, whisk the eggs, egg whites, cheese, and a large pinch of salt, and black pepper.
• 7 heat 3 tablespoons of the oil in the skillet, and add shallot, and sliced pepper and cook over moderate heat, stirring, until the pepper is just tender, about 4 minutes.
• 8 add the thyme, and the chopped greens, and cook, stirring, until hot.
• 9 season with salt, and black pepper.
• 10 add remaing teaspoon of oil to the vegetables, then pour into the egg mixture.
• 11 tilt the skillet, to evenly distribute the eggs and cook over moderately low heat until set around the edges, about 3 minutes.
• 12 bake the frittata on the top shelf of the oven for 4 minutes, until just set.
• 13 invert the friatta onto a plate and cool slightly.
• 14 cut into wedges, and serve.

Mini Garden Pizzas

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• pam cooking spray
• 1/3 cup coarsely shredded carrot
• 2 tablespoons chopped onions
• 1/3 cup chopped spinach
• 1 teaspoon dried italian seasoning
• 8 ounces no-salt-added tomato sauce
• 4 english muffins, split and toasted
• 2 tablespoons finely chopped green peppers
• 1 cup shredded part-skim mozzarella cheese

Recipe

• 1 coat a small nonstick skillet with cooking spray;place over medium heat until hot.
• 2 add carrot and onion.; saute 3 minutes. add spinach; saute 1 minute.
• 3 stir in italian seasoning and tomato sauce; simmer over medium-low heat 8 minutes or until thickened.
• 4 place muffin halves on a baking sheet.
• 5 spread 1 1/2 tablespoons sauce over each, and top with bell pepper and cheese.
• 6 bake at 400 for 8 minutes or until cheese melts.

Stuffed Celery Bites (italian Style)

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• nonstick cooking spray
• 2 tablespoons pine nuts
• 1 garlic clove, minced
• 8 stalks celery
• 1 (8 ounce) container cream cheese (or cream cheese with sun-dried tomatoes)
• 1/4 cup shredded italian cheese blend
• 2 tablespoons dry roasted sunflower seeds
• celery leaves (optional)

Recipe

• 1 lightly coat a skillet with nonstick cooking spray. add pine nuts and minced garlic. cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. set aside.
• 2 remove tops and wide base from celery stalks.
• 3 in a small bowl stir together the creeam cheese and italian cheese blend. spread or spoon cheese mixture into celery.
• 4 cut each filled stalk of celery into 2-inch pieces.
• 5 sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds.
• 6 if desired, top with celery leaves.

Sauteed Chickpeas/garbanzos

Total Time: 17 mins Preparation Time: 3 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 (29 ounce) can garbanzo beans, drained, reserving 1/2 cup of bean juice
• 1/2 cup onion, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup diced tomato, drained, juice reserved

Recipe

• 1 in a large skillet, heat oil and saute onions for 2 minutes, stirring.
• 2 add garbanzo beans and saute 7 minutes more, stirring frequently.
• 3 add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
• 4 add drained tomatoes, mix well, and serve.

Mrs. Dash Carrots

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

Ingredients

• Servings: 4
• 1 lb sliced carrot, cooked
• 1/2-1 tablespoon mrs. dash garlic and herb seasoning
• 2 tablespoons butter
• 2 tablespoons brown sugar

Recipe

• 1 melt the butter in a medium saucepan.
• 2 add 1/2 teaspoons mrs. dash and sauté for a minute.
• 3 add the brown sugar and mix until dissolved.
• 4 add the cooked carrots and continue to sauté for about five minutes or until the sugar starts to glaze the carrots.
• 5 taste and add more of the seasoning if you like.
• 6 serve hot.

Mean, Lean Green Beans

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

Ingredients

• Servings: 6
• 1/2 cup wine
• 1/4 cup lemon juice
• 2 tablespoons dill
• 2 teaspoons rosemary
• 1/2 kg green beans

Recipe

• 1 boil green beans on until soft.
• 2 drain.
• 3 pour wine over.
• 4 pour lemon juice over.
• 5 sprinkle spices evenly over.
• 6 serve warm.

No Cook Divinity

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (7 1/4 ounce) package frosting mix
• 1/3 cup light corn syrup
• 1 teaspoon vanilla
• 1/2 cup boiling water
• 4 -4 1/2 cups powdered sugar
• 1 cup chopped nuts

Recipe

• 1 beat the frosting dry frosting mix, corn syrup, vanilla, and boiling water in bowl on high speed until stiff peaks form, about 5 minutes. then transfer to a larger bowl, and gradually beat in sugar on low speed. you may need to stir the last cup of sugar by hand. stir in nuts. drop by teaspoonfuls onto wax paper. when the outside of candy feels firm, turn over if necessary for the bottom to dry. let dry at least 12 hours. store in an airtight canister. you can also substitute 1 teaspoon almond extract for the vanilla and 1 cup chopped candied cherries for the nuts. or try 1/2 teaspoons peppermint extract and 1 cup crushed peppermint candy. tint with food coloring. or substitute dark corn syrup for the light and salted spanish peanuts for the nuts.

Lemon Verbena Lemonade

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 cups water
• 1 1/4 cups sugar
• 1/4 cup lemon verbena leaf
• 5 cups fresh lemon juice, strained (from 24 lemons)
• boiled water, cooled
• 24 lemon verbena leaves

Recipe

• 1 bring sugar to a boil in a small saucepan, stirring to dissolve sugar. remove from heat and add lemon verbena. cover, and steep for 15 minutes. strain through a fine sieve, and let cool thoroughly.
• 2 combine lemon juice and lemon verbena syrup in a pitcher. fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
• 3 lemon verbena ice cubes:.
• 4 fill 2 ice trays halfway with water, and freeze. top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.

Lemon Thyme Butter

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 large lemon, zest of
• 4 garlic cloves
• 1 cup butter, room temp
• 2 tablespoons dijon mustard
• 1 large lemon, juice of
• 1 bunch scallion, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground

Recipe

• 1 blend lemon zest and garlic in food processor until finely chopped.
• 2 add butter, mustard, lemon juice, scallions, thyme, paprika, salt, and pepper, and process.
• 3 can be made 2 days ahead; bring to room temp before using.

Garden Ranch Pizza

Total Time: 28 mins Cook Time: 28 mins

Ingredients

• Servings: 6
• 1 large pizza crust
• 1 cup ranch dressing
• 1 pressed garlic clove
• 2 cups shredded mozzarella cheese
• 1 cup chopped broccoli
• 1/2 cup diced red bell pepper
• 1/4 cup parmesan cheese

Recipe

• 1 spread the ingredients in layers as follows: ranch dressing, garlic, half of the mozarella, broccoli, red bell peppers, remainder of the mozarella & the parmesan.
• 2 bake 18 minutes @ 400.
• 3 let stand 10 minutes.

Hokey Pokey

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups sugar
• 1 cup water
• 1/4 teaspoon cream of tartar
• 1 tablespoon dark brown sugar
• 3 drops lemon essence
• 2 teaspoons baking powder

Recipe

• 1 boil and brown sugars, water and cream of tartar very quickly until a little dropped into cold water cracks.
• 2 take off the heat add the essence and baking powder. stir lightly and pour in to a buttered tin. a 9 inch slice tin is a good size. when cold, break (you might need a rolling pin to break it up) store in a airtight container.

Sauteed Brussels Sprouts Leaves

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 1 garlic, finely choppped
• 2 lbs brussels sprouts, halved and broken apart into leaves
• 1/4 cup water
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice or 1 tablespoon balsamic vinegar
• salt and pepper

Recipe

• 1 heat oil in a wok or large, deep skillet on medium high heat. add garlic and cook gently until fragrant -- about 1 minute.
• 2 add sprout leaves and cook for 1 minute. add water and bring to a boil. cook, stirring for 2 - 3 minutes, or until water evaporates.
• 3 if capers are large, coarsely chop. stir in capers, parsley and lemon juice. add salt and pepper to taste.

Mean Chef's Lime Curd

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 4 egg yolks
• 1/2 cup sugar
• 1 pinch salt
• 6 tablespoons lime juice
• 4 tablespoons unsalted butter, softened and cut into pieces
• 2 teaspoons lime zest (optional)
• 1 -2 drop green food coloring (optional)

Recipe

• 1 in a non-reactive saucepan, whisk yolk and sugar until well combined.
• 2 add remaining ingredients except lime zest and food coloring.
• 3 cook over medium-low heat, stirring constantly (do not whisk), until thickened and you see the first bubble.
• 4 do not allow to boil.
• 5 pour through strainer, stir in zest and food coloring.
• 6 chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.

Spicy And Sweet Cheesy Asparagus

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 ounce pine nuts
• 1 shallot, diced
• 1 1/2 tablespoons ground cayenne pepper
• 1 bunch asparagus
• 1/2 cup wine
• 4 tablespoons honey
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 3/4 cup milk
• 1 cup grated gouda cheese, divided, more if desired
• salt and pepper
• olive oil

Recipe

• 1 preheat oil in frying pan. preheat broiler.
• 2 add pine nuts and shallots to frying pan and saute for about 1 minute.
• 3 add asparagus to pan and season with cayenne pepper. cook for about two minutes.
• 4 in a small mixing bowl, combine the wine, honey, salt and pepper (to taste). add to asparagus and cook until asparagus is done (in my opinion, crispy to the bite).
• 5 in a small saucepan, melt butter over medium heat. add flour and whisk until well blended.
• 6 whisk in milk gradually until mixture is smooth. add salt and pepper to taste and simmer for about 3 minutes.
• 7 remove the pan from heat and whisk in 3/4 cup cheese until melted and blended.
• 8 spoon sauce on top of asparagus.
• 9 add remaining gouda and place under broiler until cheese is bubbly.

Sauteed Brussels Sprouts With Pecans

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

Ingredients

• Servings: 6
• 1/4 cup shelled pecans
• salt
• 1 1/2 lbs brussels sprouts, trimmed
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1 small yellow onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• freshly ground black pepper

Recipe

• 1 preheat oven to 400°. spread pecans out on a small baking sheet and toast in oven until fragrant and deep brown, about 8 minutes. meanwhile, bring a medium pot of water to a boil over high heat. add 2 generous pinches salt, then add brussels sprouts and boil until just soft when pierced with the tip of a sharp knife, 3–5 minutes. drain and set aside until cool enough to handle. cut brussels sprouts in half lengthwise and set aside.
• 2 heat butter and oil together in a large heavy-bottomed skillet over medium-high heat. add onions and sauté, stirring often, until golden, about 5 minutes. add garlic and brussels sprouts and sauté, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes. stir in pecans. season to taste with salt and pepper.

Hot Mulled Wine

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 (750 ml) bottles dry red wine (burgundy is a good choice)
• 1 1/2 cups sugar
• 3 (3 inch) cinnamon sticks
• 1/2 teaspoon whole cloves
• 1 lb orange, halved lengthwise and thinly sliced across (about 2)
• 1 piece ginger, about 2-inch

Recipe

• 1 in a large saucepan, over medium heat, combine all ingredients.
• 2 stir occasionally until wine is steaming, about 15-20 minutes.
• 3 ladle into mugs and serve to your guests!

Gluten Free Rosemary Crackers

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 3/4 cups blanched almond flour
• 1/2 teaspoon celtic sea salt
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon olive oil
• 1 egg

Recipe

• 1 in a large bowl, combine almond flour, salt and rosemary.
• 2 in a medium bowl, whisk together olive oil and egg.
• 3 stir wet ingredients into almond flour mixture until thoroughly combined.
• 4 roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
• 5 remove top piece of parchment paper.
• 6 transfer the bottom piece with rolled out dough onto baking sheet.
• 7 cut dough into 2-inch squares with a knife or pizza cutter.
• 8 bake at 350° for 12-15 minutes, until lightly golden.
• 9 let crackers cool on baking sheet for 30 minutes, then serve.

Skirlie (scottish Oatmeal Stuffing)

Total Time: 17 mins Preparation Time: 7 mins Cook Time: 10 mins

Ingredients

• Servings: 4-5
• 50 g butter
• 1 onion, finely chopped
• 175 g oatmeal
• salt and pepper

Recipe

Sauteed Chayote With Garlic And Herbs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 large chayotes, peeled, halved lengthwise, pitted, thinly sliced
• 2 tablespoons chopped fresh parsley, divided
• 3 garlic cloves, chopped
• 2 green onions, thinly sliced

Recipe

• 1 melt butter in heavy large skillet over medium-high heat. add chayote, 1 tablespoon parsley, and garlic.
• 2 sauté until chayote is crisp-tender, about 3 minutes. stir in green onions.
• 3 transfer to bowl; sprinkle with 1 tablespoon parsley.

Spicy And Sweet Holiday Nuts

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 lb mixed nuts, 454 gr can (i like to use pecans, almonds, cashew nuts, walnuts)
• 100 g sunflower seeds
• 30 g poppy seeds
• 2 -3 tablespoons oil (i use sunflower)
• 1/2 teaspoon cumin, ground
• 1/2-3/4 teaspoon chili powder (depending on your heat tolerance)
• 1/4-1/2 teaspoon garlic powder (depending on how much a garlic fan you are)
• 1/4 teaspoon cinnamon, ground
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon allspice
• 1 tablespoon powdered sugar
• 4 tablespoons dried cranberries

Recipe

• 1 in a big bowl combine mixed nuts, sunflower seeds and poppy seeds.
• 2 in a small bowl combine cumin, chili powder, cinnamon, garlic powder and the powdered sugar.
• 3 add sugar and spice mixture to the nuts and mix well.
• 4 now add the oil and toss to coat.
• 5 spread the nuts on a paper-lined baking sheet and bake in the pre-heated oven at 180°c/350°f for 8-10 minutes turning once (or until nuts are nicely browned).
• 6 remove from the baking sheet and let cool.
• 7 add in the dried cranberries and mix well.

Easy Raspberry Sorbet

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 12
• 1 cup boiling water
• 3 ounces jello brand raspberry gelatin powder
• 6 ounces frozen lemonade concentrate
• 3 cups raspberries
• 8 ounces cool whip topping, thawed
• 12 waffle cones

Recipe

• 1 stir boiling water into dry gelatin mix in large freezerproof bowl at least 2 minutes until gelatin is completely dissolved. stir in frozen lemonade concentrate. refrigerate 15 minutes or until slightly thickened (consistency of unbeaten egg whites).
• 2 mash raspberries with fork. add to gelatin mixture along with the whipped topping; stir with wire whisk until well blended. cover.
• 3 freeze 4 hours or until solid. remove from freezer 15 minutes before serving. let stand at room temperature to soften slightly. scoop into cones. return any remaining raspberry mixture to freezer.
• 4 variation: serve sorbet scooped into dessert dishes instead of the waffle cones.

No Crust Mini Spinach Quiches

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

Ingredients

• 6 eggs
• 1/4 medium tomato, chopped
• 1/2 cup mushroom, chopped
• 1/2 cup red onion, diced
• 1 (10 ounce) package frozen spinach, thawed and well drained
• 1/3 cup feta cheese
• 1 cup half-and-half
• 1/2 teaspoon pepper
• 2 teaspoons garlic, minced

Recipe

• 1 preheat oven to 350 degrees f.
• 2 prepare muffin tin by spraying generously with cooking spray.
• 3 crumble feta cheese in bottom of each well, top with spinach, tomatoes, and onions.
• 4 beat the eggs, half and half and garlic together and pour over each.
• 5 bake 20-25 minutes til tests done (knife inserted comes out clean).

Sauteed Confetti Asparagus

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 lb fresh asparagus, cleaned,trimmed
• 1 small yellow bell pepper, seeded,thinly sliced
• 1 small red bell pepper, seeded,thinly sliced
• 1 small green bell pepper, seeded,thinly sliced
• 1 small red onion, thinly sliced
• 3/4 cup roast garlic vinaigrette dressing, divided (kraft special collection)
• 1/4 cup 100% grated parmesan cheese

Recipe

• 1 heat ½ cup of the dressing in large nonstick skillet.
• 2 add peppers and onion.
• 3 cook and stir on medium-high heat 3 to 5 minutes or until tender.
• 4 add asparagus to skillet.
• 5 pour remaining ¼ cup dressing evenly over asparagus and cover.
• 6 reduce heat to medium-low and cook 5-7 minutes or until asparagus are tender.
• 7 spoon onto serving platter and sprinkle with cheese.

Raw Blueberry Bars

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup raw pecans
• 4 dried apricots
• 2 cups blueberries
• 1 -2 tablespoon agave
• 1/2 cup plain yogurt
• 1 tablespoon psyllium
• 1/2 lemon, juice of, and
• 1 teaspoon lemon zest

Recipe

• 1 for crust:.
• 2 cut up apricots into small pieces.
• 3 put apricots and pecans in food processor and mix until very well ground and sticky.
• 4 press this mixture into a pie plate only on the bottom.
• 5 for filling:.
• 6 mix all ingredients in blender or food processor until smooth.
• 7 pour into crust and chill for 30 minutes.

Pizzcuit

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 ounces large refrigerated biscuits (buttermilk is better than butter get the five or eight count)
• 8 ounces spaghetti sauce
• 8 ounces cheese
• 8 ounces pepperoni

Recipe

• 1 flatten fridge biscuits on a greased sheet.
• 2 spread sauce
• 3 spread cheese
• 4 pile 6 slices pepperoni.
• 5 spread more cheese
• 6 pile 6 more pepperoni.
• 7 garnish with a dash of grated parmesan.
• 8 bake according to biscuit directions.

Crepe

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 15
• 1 2/3 cups flour
• 3 eggs
• 1 cup beer
• 1 cup milk
• 1 tablespoon butter
• 1/4 cup oil

Recipe

• 1 mix everything on a blender.
• 2 fry 2 big spoons at time on a heat between 5 and 6 of the stove.
• 3 use whatever recheio you want.

Mini Egg Frittatas

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

Ingredients

• 6 eggs (use free-range if you can)
• 1/4 cup half-and-half or 1/4 cup milk
• salt and pepper
• 1/2 cup shredded parmesan cheese
• 1/4 cup of diced mushroom
• 1/4 cup of diced asparagus
• 2 -3 slices , cooked bacon- crumbled

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray muffin tins with non-stick spray or use silicone liners.
• 3 beat together eggs, half and half or milk, salt and pepper,.
• 4 add bacon, mushrooms, and asparagus to mixture and stir in.
• 5 pour about 1/4 cup of mixture into each muffin tin.
• 6 top with parmesean cheese.
• 7 bake for 15 minutes and check to see if eggs are set (they should puff up also)- if not, cook 5 more minutes.
• 8 let cool for 5 minutes and enjoy!

Sauteed Broccoli, Roasted Peppers, And Goat Cheese

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

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 4 cups broccoli florets
• 2 garlic cloves, thinly sliced
• 1 cup jarred roasted red pepper, drained and chopped
• 1/4 cup chopped pitted kalamata olive
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 green onion, thinly sliced
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 2 ounces goat cheese, crumbled

Recipe

• 1 heat oil over medium heat in a large skillet.
• 2 add broccoli and garlic and cook until crisp-tender (5 - 8 minutes).
• 3 stir in peppers, olives, parsley, green onion, marjoram, lemon juice, salt, and pepper. heat through.
• 4 remove from heat and sprinkle with goat cheese. (i like to let the vegetables cook a bit before adding the cheese so it doesn't melt.).

Hot Maple Soufflés

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

Ingredients

• Servings: 6
• 1 tablespoon butter, softened
• 2 tablespoons granulated sugar
• 3 tablespoons maple syrup
• 3 tablespoons bourbon
• 1 cup maple syrup
• 4 large egg whites
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon sifted powdered sugar

Recipe

• 1 preheat oven to 425°.
• 2 coat 6 (10-ounce) ramekins with butter; sprinkle evenly with granulated sugar. combine 3 tablespoons maple syrup and bourbon in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until mixture boils. pour about 1 tablespoon bourbon mixture into each prepared ramekin.
• 3 cook 1 cup maple syrup in a medium, heavy saucepan over medium-high heat 8 minutes or until candy thermometer registers 250°. beat egg whites and salt at medium speed of a mixer until foamy. pour hot maple syrup in a thin stream over egg whites, beating at medium speed then at high speed until stiff peaks form. add baking powder; beat well. spoon evenly into prepared ramekins; place on a jelly-roll pan. bake at 425° for 13 minutes or until puffy and set. sprinkle with powdered sugar. serve immediately.

Sauteed Corn, Carrots, Onion, And Red Bell Pepper

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup frozen corn, thawed
• 2 cups frozen carrots, thawed (the sliced variety)
• 1 1/2 cups red onions, diced
• 1 1/2 cups red bell peppers, diced
• 1 garlic clove, minced
• 3 teaspoons dried basil
• 1/2 teaspoon spike seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper

Recipe

• 1 heat oil over medium-high heat in large saucepan.
• 2 add onions, garlic, and bell peppers, and sauté until tender.
• 3 add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
• 4 add salt, pepper, basil, and spike seasoning and mix well.
• 5 simmer for 3-5 minutes more.
• 6 note: you can substitute another all-purpose seasoning for spike.

Holiday Almond Brittle

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

Ingredients

• Servings: 10
• 1/4 cup sugar
• 1/2 cup honey
• 1/2 cup butter (1 stick)
• 2 tablespoons butter
• 1 lb almonds, chopped

Recipe

• 1 in a heavy skillet, heat the sugar over low heat until it has melted and is slightly browned, making sure it doesn't burn.
• 2 add the honey and butter; simmer for 20 minutes. stir in the nuts and cook for 10 minutes.
• 3 line a platter or pan with wax paper and drop tablespoonfuls of the brittle onto the paper.
• 4 let it harden, break into pieces and serve.