Roast Eggplant Dip

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

Ingredients

• Servings: 4
• 1 eggplant
• 1 lemon, juice and pulp of
• 1 garlic clove
• 3 tablespoons canola oil or 3 tablespoons sunflower oil
• 1/2 teaspoon salt
• pepper

Recipe

• 1 cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
• 2 roast the eggplant under the oven grill, at a medium distance. the skin should become blackened, a little flakey and hard. this takes around 15 minutes.
• 3 let the eggplant cool.
• 4 place the garlic in the foodprocessor bowl and process thoroughly.
• 5 using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
• 6 add the lemon, oil, salt and a dash of pepper.
• 7 process again to your prefered consistency.
• 8 store in a tightly closed container.
• 9 note: for a large eggplant take a large clove of garlic and a large lemon. if the lemons aren't juicy, use 2 lemons.

Low Fat Lemon Zucchini Bread

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

Ingredients

• 1 cup whole wheat flour
• 1 cup flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup zucchini, grated and tightly packed
• 1/4 cup canola oil
• 1 egg, lightly beaten
• 1 egg
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1/4 cup plain nonfat yogurt, drained
• cooking spray

Recipe

• 1 preheat oven to 350°f
• 2 coat a 9 x 5-inch loaf pan with nonstick cooking spray.
• 3 add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk.
• 4 in another bowl, combine the zucchini, oil, egg and egg , vanilla, lemon zest and yogurt.
• 5 add zucchini mixture to flour mix, combining until just moist.
• 6 pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.

Raw Blueberry Tartlets

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups fresh blueberries
• 2 teaspoons fresh orange juice
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon grated orange zest, plus extra julienned for garnish
• 1/4 teaspoon vanilla extract
• 4 teaspoons brown sugar
• canola-oil cooking spray
• 2/3 cup raw almonds
• 1/2 cup pitted dates

Recipe

• 1 combine first 6 ingredients in a bowl, cover and refrigerate. coat a mixing bowl with cooking spray. pulse almonds in a food processor until they resemble breadcrumbs. empty into prepared bowl. pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). mix with almonds to form a paste.
• 2 divide mixture evenly into 4 golf ball-sized rounds. place each ball between 2 pieces of wax paper and press to form a 4-inch crust. turn up edges if desired. refrigerate 2 hours. use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. top with julienned orange zest.

Flea Haters Dog Biscuits

Total Time: 2 hrs 20 mins Preparation Time: 30 mins Cook Time: 1 hr 50 mins

Ingredients

• 1 cup flour
• 1/4 cup wheat germ
• 1/4 cup brewer's yeast
• 1 teaspoon salt
• 1 tablespoon canola oil
• 1 1/2 teaspoons canola oil
• 1 garlic cloves, chopped medium (optional) or 1 teaspoon garlic powder (optional)
• 1/2 cup chicken stock
• 3 tablespoons chicken stock, for basting

Recipe

• 1 heat oven to 400 degrees. line a sheet pan with parchment paper. mix flour, wheat germ, brewer’s yeast, and salt together in a medium bowl.
• 2 in a mixing bowl, combine oil and garlic. alternately add 1/2 cup chicken stock and flour mixture in 3 parts; mix until well combined. knead about 2 minutes by hand on floured surface; dough will be sticky.
• 3 on a lightly floured surface, roll dough out.
• 4 about 3/8 inch thick. cut out bone shapes; place on prepared baking sheet.
• 5 bake 10 minutes, rotate baking sheet, and baste with remaining 3 tablespoons chicken stock.
• 6 bake 10 minutes longer.
• 7 turn off oven, leaving oven door closed. leave pan in oven for 1 1/2 hours longer.

Multi-grain Brown Bread

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• 3/4 cup milk
• 1/2 cup water
• 2 tablespoons canola oil (or other vegetable oil)
• 1 1/2 tablespoons honey
• 2 tablespoons raisins
• 2 tablespoons dark brown sugar
• 1 1/2 cups unbleached bread flour
• 1 1/4 cups whole wheat flour
• 3/4 cup medium rye flour
• 1 1/2 teaspoons salt (medium coarse sea salt)
• 2 teaspoons instant yeast

Recipe

• 1 in a blender, blend the milk, water, oil, honey, raisins and brown sugar.
• 2 put all dry ingredients into mixing bowl.
• 3 attach flat beater and mix for 30 seconds.
• 4 change to dough hook.
• 5 start mixer and slowly add milk blend. continue to mix until forms a dough ball on hook.
• 6 increase speed to 2 and knead for 2-4 minutes until smooth and satiny.
• 7 place in pre-oiled bowl and cover. allow to rise until doubled.
• 8 punch down and knead 3or4 times. shape and place in bread pan.
• 9 cover and allow to rise until at least 1" above edge of bread pan.
• 10 bake at 350 degrees for 30-40 minutes. cover top half way through with foil to prevent overbrowning of the crust.
• 11 allow to cool on wire rack before cutting.
• 12 bread machine
• 13 in a blender, blend the milk, water, oil, honey, raisins and brown sugar.
• 14 put this mixture, along with the remaining ingredients, into the pan of your bread machine.
• 15 program the machine for basic bread, light crust, and press start.
• 16 check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the texture by adding flour or water as needed; the dough should be smooth and supple.

Multigrain / Seven Grain Bread

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 teaspoons active dry yeast
• 2 1/4 cups wholewheat flour
• 1 1/2 teaspoons salt
• 2 tablespoons agave nectar
• 1 1/2 tablespoons canola oil
• 1 1/3 cups warm skim milk
• 3/4 cup seven grain cereal

Recipe

• 1 1. place ingredients in the bread machine pan in the order suggested by the manufacturer. i put the multigrain cereal in first, then cover with warm milk and let it rest for about 5 minutes. then i add the rest of the ingredients.
• 2 2. select the medium dark crust setting, and press start. alternatively use the dough cycle, then bake in the oven.

Korean Fried Chicken

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• canola oil, for frying
• 5 garlic cloves
• 1 1/2 inches piece peeled ginger
• 3 tablespoons soy sauce
• 3 tablespoons korean chili paste (gojujang)
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2/3 cup flour
• 1 tablespoon cornstarch
• 16 chicken wings (about 1 3/4 lbs.)

Recipe

• 1 pour oil into a 6-qt. pot to a depth of 2". heat over medium-high heat until a thermometer reads 350ã‹å¡. chop garlic and ginger in a food processor. add soy, gojujang, vinegar, sesame oil, and honey; purée. put sauce into a bowl.ã¢â‚¬â¨.
• 2 whisk flour, cornstarch, and 2⁄3 cup water in another bowl. add chicken; toss. working in 3 batches, fry chicken until golden, 6–8 minutes. drain on paper towels. return oil to 350ã‹å¡. fry chicken until crisp, 6–8 minutes more. drain again. toss chicken in sauce.

Spiced Soda Crackers

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

Ingredients

• Servings: 30
• 1 (16 ounce) box saltine crackers
• 1 (1/2 ounce) package ranch dressing mix
• 1 2/3 cups canola oil
• 2 -8 tablespoons red crushed red pepper flakes (optional)

Recipe

• 1 mix everything but the saltines in a measuring cup or small bowl.
• 2 in a large bowl layer enough crackers to cover the bottom of the bowl.
• 3 spoon a small amount of dressing mix with crackers. (disposable gloves come in handy here).
• 4 repeat until all crackers are covered or until out of the dressing mix.
• 5 toss gently every 30 minutes for 2 hours.
• 6 store in an airtight container.

Multi-grain Bread (gluten, Dairy And Egg-free)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 2 cups water (may vary, use less to start)
• 1/3 cup oil (olive, canola or a mix of both)
• 1 teaspoon cider vinegar
• 1/3 cup brown rice flour
• 1/3 cup besan (chickpea or garbanzo flour)
• 1 1/3 cups rice flour
• 2/3 cup arrowroot
• 1 1/2 teaspoons xanthan gum
• 1 1/2 teaspoons guar gum
• 2 2/3 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 teaspoons gluten free baking powder
• 4 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup)
• 1/3 cup soymilk powder (or dari free or almond meal)
• 3 teaspoons poppy seeds
• 3 teaspoons sesame seeds
• 3 teaspoons flax seeds (linseeds)
• 4 teaspoons sunflower seeds
• 2 1/4 teaspoons dried yeast granules

Recipe

• 1 breadmaker method.
• 2 sift and combine the all the dry ingredients except egg replacer powder.
• 3 in a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
• 4 add the wet ingredients to the dry and mix together. add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. spoon into the pan.
• 5 set the breadmaker to the setting recommended by the instructions specific to your model. if there are no such instructions try either the ‘basic’ setting or the ‘rapid’ setting. if your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for gf breads. another option, for breadmakers with a 'bake only' setting, is use the 'dough' setting and then the 'bake only'.
• 6 if your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). if using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. at this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. if the mixture is too wet, try adding a little extra flour.
• 7 remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘keep warm’ cycle. turn out from pan after a few minutes and cool on a wire rack.
• 8 *if your breadmaker has a removable blade, you can also try this : mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. this way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
• 9 hand method 1.
• 10 sift and combine the dry ingredients except egg replacer powder.
• 11 in a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. add remaining wet ingredients (withholding a little water as explained above).
• 12 add wet ingredients to dry and mix slowly. when combined beat on high until batter is smooth, adding more water slowly if required.
• 13 spoon into a loaf pan. cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (if you can’t find a warm position, a very low oven can be used.).
• 14 remove plastic wrap, and bake at 190°c (375°f) for 40-50 minutes. (a skewer placed into the centre of the bread should come out clean.) remove from pan and cool on a wire rack.
• 15 *if you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
• 16 hand method 2.
• 17 dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. add the yeast and set aside to proof for 10 minutes.( the mixture should become frothy.).
• 18 sift and combine the dry ingredients except egg replacer powder.
• 19 in a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. add remaining wet ingredients (withholding a little water as explained above). add proofed yeast.
• 20 add wet ingredients to dry and mix slowly. when combined beat on high until batter is smooth, adding more water slowly if required.
• 21 spoon into a loaf pan. cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (if you can’t find a warm position, a very low oven can be used.).
• 22 remove plastic wrap, and bake at 190°c (375°f) 40-50 minutes. (a skewer placed into the centre of the bread should come out clean.) remove from pan and cool on a wire rack.
• 23 *if you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

Tamari Cashews

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

Ingredients

• 1 -2 tablespoon canola oil or 1 -2 tablespoon sunflower oil
• 1 lb broken cashews
• 2 tablespoons tamari or 2 tablespoons soy sauce

Recipe

• 1 preheat oven to 350 degrees f.
• 2 put oil in a baking dish.
• 3 add cashews and coat with the oil.
• 4 roast for 15 minutes or until golden.
• 5 remove from oven and add tamari.
• 6 coat nuts with the tamari.
• 7 roast an additional 5 minutes.
• 8 cool and store in a sealed container.

Maple Oat Bread

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

Ingredients

• 1 1/2 cups soymilk
• 1 tablespoon vinegar or 1 tablespoon lemon juice
• 1 3/4 cups all-purpose unbleached flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg whites or 1/4 cup egg beaters egg substitute
• 1/4 cup canola oil
• 1/2 cup maple syrup
• 3 tablespoons packed brown sugar
• 1 cup rolled oats or 1 cup quick-cooking rolled oats
• 1/3 cup finely chopped pecans (optional, i use closer to 1/2 cup) (optional) or 1/3 cup chopped dried cranberries (optional, i use closer to 1/2 cup)

Recipe

• 1 preheat oven to 350°f lightly spray a 9x5 loaf pan with cooking oil.
• 2 combine the soy milk and vinegar (or lemon juice) and allow to sour for about 10 minutes.
• 3 in a large bowl, sift the flour, baking powder, baking soda, and salt. whisk together until blended.
• 4 in a medium bowl whisk the egg whites with the oil until smooth. whisk in the maple syrup, brown sugar, and soured soy milk. stir in the oats. add pecans or dried cranberries, if using.
• 5 add wet ingredients to dry and stir with a wooden spoon until just combined.
• 6 pour into pan, smooth top, and bake until golden brown and a tester inserted into center of loaf comes out clean, about 1 hour.
• 7 cool on rack in pan for 10 minutes, then turn out of pan onto rack and cool completely before slicing.
• 8 this bread freezes beautifully!

Multi-grain Bread

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 1/2 cup red river cereal (or 5-grain or 7-grain cereal)
• 1 1/2 cups boiling water
• 2 tablespoons honey
• 2 tablespoons canola oil
• 2 cups whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup oat bran or 1/4 cup wheat bran
• 1 (1/4 ounce) envelope fast rising yeast, instant (or 2 1/4 tsp if you buy yeast in bulk)
• 1 teaspoon sugar
• 1/2 teaspoon salt (optional)
• 1 egg

Recipe

• 1 combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
• 2 stir honey and oil into the cereal; heat until hot (about 125-130°f or 50-55°c).
• 3 in a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
• 4 beat in hot cereal mixture and egg.
• 5 using electric mixer beat for 2 minutes at high speed.
• 6 stir in enough remaining whole wheat flour to make a stiff batter.
• 7 with floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
• 8 cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
• 9 remove wrap, bake at 375°f 35-40 minutes or until bottom sounds hollow when tapped.
• 10 remove from pan, cool on a rack.

Tortas De Carne Asada - Grilled Steak Sandwiches

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

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 2 tablespoons chipotle chiles, pureed with their sauce
• 2 tablespoons vinegar
• 1 garlic clove, finely chopped
• 1 lb steak (top round, cut in 1/8-inch slices)
• 1/2 cup cocktail onion
• garlic salt, to taste
• pepper, to taste
• canola oil, enough to saute meat
• 4 telera rolls (available at mexican bakeries)
• 8 slices mild cheddar cheese
• 2 tomatoes, sliced
• 1 onion, sliced
• 1/2 head lettuce
• 2 avocados, thinly sliced

Recipe

• 1 to make the mayo sauce, mix together mayonnaise, chipotle puree, vinegar and garlic. set aside.
• 2 preheat oven to 350°f.
• 3 season meat with garlic salt and pepper; cook to desired doneness on a grill or in a frying pan with a little oil.
• 4 slice each telera roll in half horizontally and spread mayo sauce on both halves.
• 5 place torta halves on cookie sheet and heat in oven until crisp.
• 6 remove from oven and add two slices of cheese to half of each roll.
• 7 place carne asada on top of cheese.
• 8 add tomatoes, onion and lettuce.
• 9 place avocado slices on the other half of each roll.
• 10 close halves and serve.

Flaxjacks

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

Ingredients

• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 tablespoon flax seed
• 1/4 cup water
• 3/4 plain soymilk
• 1 tablespoon canola oil, plus extra as needed for cooking
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 place the flour, baking powder, and salt in a medium mixing bowl and stir them together.
• 2 place the flaxseeds in a dry blender and grind them into a powder.
• 3 add the water and blend until a gummy mixture is achieved, about 30 seconds.
• 4 add the milk, oil, sugar, and vanilla extract and process until frothy and well blended, about 1 to 2 minutes.
• 5 pour into the flour mixture and mix well until everything is just moistened.
• 6 coat a skillet or griddle with a little canola oil, and heat it over medium-high.
• 7 spoon the batter into the hot skillet using about 2 tablespoons for each pancake.
• 8 cook until bubbles pop through the top of the pancakes and the bottoms are golden brown, about 2 to 3 minutes.
• 9 turn the pancakes over and cook until they are golden and cooked through, about 1 minute longer.

Multigrain Pancakes

Total Time: 15 mins Preparation Time: 7 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 cups multi-grain baking mix
• 1 cup milk
• 1 egg
• 1 cup fresh cranberries (optional) or 1 cup frozen cranberries, coarsely chopped (optional)
• 1 tablespoon canola oil
• 1/2 cup pure maple syrup, warmed for serving (optional)
• sliced fresh fruit (optional)

Recipe

• 1 in medium-size mixing bowl, stir together multigrain baking mix, milk and egg until dry ingredients are moistened.
• 2 let rest 5 minutes; stir in cranberries, if used.
• 3 meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
• 4 for each pancake, ladle about 1/2 c batter into the skillet.
• 5 cook until surface appears dry and small bubbles appear at the edges.
• 6 turn over and cook on second side for about 30 seconds.
• 7 serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.

Spring Vegetables With Sesame Ginger Noodles

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

Ingredients

• Servings: 4
• 3 tablespoons canola oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 8 asparagus spears, slice into 2 inch pieces
• 1 cup snow peas, trimmed
• 6 ounces vermicelli, cooked
• 1/4 cup sesame and ginger marinade
• cayenne pepper, to taste
• 2 tablespoons sesame seeds, toasted

Recipe

• 1 saute onion, garlic, pepper, zucchini, asparagus and snow peas in oil in skillet.until tender, about 7 - 10 minutes.
• 2 toss the vegetables and noodles in the marinade; season with pepper.
• 3 garnish with toasted sesame seeds.

Lemon Poppy Seed High Fiber Bars

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

Ingredients

• 2 egg whites
• 1/2 cup brown sugar, tightly packed
• 1/2 cup sugar
• 2 tablespoons canola oil
• 1 tablespoon vanilla
• 1 1/2 tablespoons lemon extract
• 1 tablespoon lemon juice (to mix with milk)
• 1 cup fat-free evaporated milk
• 2 cups zucchini, grated
• 2 cups carrots, grated
• 1 1/2 cups whole wheat flour
• 1 cup flax seed meal
• 1/3 cup soy protein
• 2 tablespoons poppy seeds
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon salt
• 2 ounces sliced almonds

Recipe

• 1 prepheat the oven to 350 degrees f. spray a cake pan (9x13) with nonstick cooking spray.
• 2 mix together milk with lemon juice, set aside for 5 minutes.
• 3 beat together egg whites, brown sugar, and oil. then add vanilla, lemon extract, zucchini, carrots and the milk and lemon juice mixture. mix together well.
• 4 in a separate bowl, combine flour, flaxmeal, soy protein, poppy seeds, baking soda, salt, almonds.
• 5 add dry mixture to the wet mixture until just blended. spoon mixture into prepared pan.
• 6 bake for 35 minutes or until wooden stick inserted into the middle comes out clean.

Shanghai Wings - Copycat Chili's

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

Ingredients

• Servings: 4
• 1 1/4 cups water
• 1 tablespoon cornstarch
• 3/4 cup dark brown sugar
• 1/4 cup soy sauce
• 2 tablespoons minced fresh ginger
• 1 teaspoon minced garlic
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup bottled hidden valley ranch salad dressing
• 2 tablespoons buttermilk or 2 tablespoons whole milk
• 1 teaspoon prepared horseradish
• 1/2 teaspoon wasabi powder
• 1 drop green food coloring
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg
• 1 cup milk
• 2 chicken breast fillets
• 4 -8 cups vegetable oil (as required by fryer)

Recipe

• 1 combine flour, salt, peppers and paprika in a medium bowl.
• 2 in another small bowl, whisk together egg and milk.
• 3 slice each chicken breast into 6 pieces.
• 4 preheat 4 to 8 cups of canola oil (use the amount required by your fryer) in a deep fryer to 375 degrees.
• 5 one or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
• 6 when all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
• 7 as the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water.
• 8 pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat.
• 9 when the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick.
• 10 remove the sauce from the heat and let it cool a bit.
• 11 make the wasabi-ranch dressing while your ginger-citrus sauce is simmering.
• 12 simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl.
• 13 cover and chill this until the wings are done.
• 14 when the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned.
• 15 depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there.
• 16 when chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.
• 17 when all the chicken is fried, place the pieces into a covered container such as a large jar with a lid.
• 18 pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce.
• 19 pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.

Multi-grain Waffles

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

Ingredients

• Servings: 15
• 1 cup whole wheat flour
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup rolled oats (or quick-cooking)
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 3 cups milk
• 4 eggs
• 6 tablespoons canola oil

Recipe

• 1 mix all dry ingredients together.
• 2 add wet ingredients, mix well.
• 3 let stand 3-4 minutes, and mix again before cooking.
• 4 freeze remainders after they have come to room temperature.

Tandoori Marinade For Grilled Chicken

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

Ingredients

• 1/4 cup canola oil
• 3 tablespoons ground cumin
• 1 tablespoon curry powder (any kind)
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/3 cup red wine vinegar
• 1 cup sour cream

Recipe

• 1 in a small skillet, heat the cooking oil over low heat.
• 2 blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper. pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
• 3 remove from heat and pour into a medium mixing bowl. first, whisk in the vinegar, and then the sour creme.
• 4 marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.

The Queen's Beans

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

Ingredients

• Servings: 6
• 3 cups chicken stock
• 1/2 ounce dried shiitake mushroom, stemmed
• kosher salt, to taste
• 2 lbs green beans, cut into 2-inch pieces
• canola oil
• 1 1/4 cups flour
• 2 small yellow onions, thinly sliced
• 5 tablespoons butter
• 1/3 cup heavy cream
• fresh ground black pepper, to taste

Recipe

• 1 bring stock to a boil in a small pot. remove from heat; add mushrooms. cover; let soften for 20 minutes. strain; reserve broth. thinly slice mushrooms; set aside. meanwhile, bring a pot of salted water to a boil. add green beans; cook until tender, 6-7 minutes. chill beans in an ice bath; drain and pat dry.
• 2 pour oil into a large pot to a depth of 2". heat over medium-high heat until oil registers 350 degrees on a deep-fry thermometer. put 1 cup flour into a bowl. working in batches, toss onions in flour; shake off excess and fry until golden brown, 3-4 minutes. transfer to a paper towel-lined plate and season with salt.
• 3 heat oven to 375°f grease an 8x8-inch casserole with 1 tablespoons butter; set aside. melt remaining butter in a saucepan over medium heat. whisk in remaining flour; cook for 1 minute. pour in reserved broth while whisking; bring to a boil. reduce heat to medium-low; simmer, whisking occasionally, until thickened, 15-20 minutes. whisk in cream and combine with beans, half the onions, and salt and pepper in a bowl; transfer to casserole. top with remaining onions; bake until bubbly, about 20 minutes.

Sour Cream Chicken Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olives or 2 tablespoons canola oil
• 1 cup finely chopped onion
• 3 cups cooked chicken, shredded
• 1/2 teaspoon salt
• 2 cups shredded monterey jack cheese
• 12 corn tortillas
• 1/2 cup shortening, oil (optional) or 1/2 cup lard (optional)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups sour cream
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons chopped cilantro

Recipe

• 1 preheat oven to 375. grease a 9x13-inch baking pan.
• 2 saute onions in oil until just beginning to soften. add shredded chicken, salt and mix to combine. remove from heat and let cool.
• 3 add cheese and toss. set aside.
• 4 soften the corn tortillas. the best way to do this is to lightly fry them for a few seconds in a hot skillet. drain on a paper towel. you can also try wrapping them tightly in aluminum foil in the oven or wrapping them tightly in plastic wrap in the microwave.
• 5 add the chicken mixture to each of 12 tortillas, rolling them and placing them seem-side down in the baking dish.
• 6 to create the sauce, melt the butter in a saucepan over medium heat. add the flour and stir vigorously for a minute or so.
• 7 whisk in chicken broth and cook until it thickens and bubbles.
• 8 remove from heat and add sour cream and green chilies. mix well.
• 9 heat thoroughly, without letting it boil.
• 10 pour the sauce over the tortillas.
• 11 bake for 30 minutes.
• 12 garnish with cilantro and serve.

Eve Shaub's No-sugar Mayonnaise

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 egg
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons vinegar
• 1 cup canola oil

Recipe

• 1 whisk all ingredients together until smooth.
• 2 one batch will last four days.

Lamb, Choy Sum And Noodle Stir Fry

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

Ingredients

• 200 g rice noodles, dry
• 2 tablespoons tamari, salt reduced if possible
• 2 tablespoons sweet chili sauce
• 1 teaspoon sesame oil
• 1 tablespoon canola oil
• 350 g lamb, pieces
• 1 onion, sliced into thin wedges
• 2 teaspoons fresh ginger, grated
• 1 red capsicums or 1 green capsicum
• 100 g snow peas or 100 g sugar snap peas, trimmed, sliced diagonally in half
• 1 bunch choy sum, trimmed, halved at stem joint, stem bases removed, leaves & stems sliced
• 1/4 cup peanuts, toasted, roughly chopped

Recipe

• 1 prepare the noodles according to paacket directions, drain and set aside.
• 2 in small bowl, combine the tamari, sweet chilli sauce and sesame oil. set aside.
• 3 in large frying pan or wok, heat 2 tsps canola oil. add half the lamb and stir fry for 1 - 2 minutes or until just cooked. remove and cook remaining lamb until just cooked. remove to bowl with first batch of lamb.
• 4 add remaining oil to pan and heat over a medium heat. add the onion and stir fry for 2 minutes. add the ginger and capsicum and stir fry for about 1 minute.
• 5 add the snow peas and choy sum stems and stir fry for another minute. add a little water or salt reduced shicken stock to pan if it starts to stick.
• 6 return lamb to pan with the tamari mix, choy sum leaves and the noodles. toss until well combined and heated through.
• 7 spoon intio serving bowls and serve sprinkled with peanuts.

Low Fat Lemon-meringue Pie On Crust (kosher-dairy)

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

Ingredients

• Servings: 10
• 1 1/4 cups graham cracker crumbs (120 g)
• 2 tablespoons melted butter (30 g)
• 1 egg (27 g)
• 1 tablespoon grated lemon peel (6 g)
• 1 1/2 cups water
• 8 teaspoons sugar (32 g)
• 4 1/2 teaspoons cornstarch (24 g)
• 1/3 cup lemon juice (81 g)
• 1 1/2 teaspoons cream of tartar (4.5 g)
• 4 egg whites (108 g)
• 3 tablespoons sugar (37.5 g)

Recipe

• 1 the crust:.
• 2 mix crumbs in a bowl with melted butter.
• 3 add egg and lemon peel and mix.
• 4 flat into a 9.5-inch round pie pan.
• 5 bake for 5 minutes in a preheated oven at 410°f.
• 6 the filling:.
• 7 cook all ingredients in double boiler until thickened.
• 8 pour into pan with the pie crust - wait a while till it thickens some more before topping with the meringue.
• 9 top with meringue which has been beaten stiff with sugar.
• 10 bake for 10 minutes in a preheated oven at 410f or until golden brown.
• 11 leave to cool in oven.
• 12 serve when totally cooled down.
• 13 another option to the crust:: 1 cup flour. 4-5 ice-cold water. 1/2 ts cider vinegar. 1/2 tbs powder sugar. dash salt. 3 1/2 tbs. butter or canola oil. to prepare: mix 1/2 of the flour with water and vinegar. mix rest of ingredients and add to first mixture. work well with a fork till crust is formed and flat in pie pan. bake in a preheated oven 450f for 10-15 minutes or until golden brown. follow the rest of the steps as described.
• 14 the filling is based on jeff hixson's recipe.

Tvp Meatballs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 8 ounces by weight of dry textured vegetable protein
• 1 3/4 cups boiling water
• 1 small onion, diced
• 2 tablespoons canola oil
• 1 teaspoon minced garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon cilantro
• salt and pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon tamari soy sauce
• 1 tablespoon chopped fresh parsley
• 1/2 cup whole wheat flour
• 1 tablespoon oil (for frying the onion and garlic)
• 1/4 cup oil (to fry the meatballs)

Recipe

• 1 boil your water and add it to the tvp and let it rehydrate for at least 10 minutes.
• 2 saute the onion and garlic in the 1 tbsp oil. add spices and mix well.
• 3 add to the tvp mixture. add in the flour.
• 4 mold into 1 inch size meatballs. press them together hard to keep them from crumbling.
• 5 fry in the 1/4 oil turning meatballs around to cook all sides until crispy and golden brown.
• 6 yields about 3 dozen.
• 7 bon appetit!

Lamb, Black Bean & Corn Chili

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

Ingredients

• Servings: 3
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1/2 green pepper, chopped
• 1 tablespoon chili powder (or more, to taste)
• 3 medium garlic cloves, chopped
• 1 (15 ounce) can diced tomatoes
• 2 cups lamb, cooked and cubed
• 1 (15 ounce) can black beans, drained & rinsed
• 3 cups low sodium chicken broth
• 1 (11 ounce) can corn kernels, drained
• 1/4 cup fresh cilantro, chopped fine
• 1/2 cup sour cream
• 3 green onions, sliced
• 1 tomato, chopped

Recipe

• 1 heat oil in a 5 quart dutch oven or large pot over medium heat.
• 2 add onion and green pepper.
• 3 cook, stirring occasionally for 8 minutes or until soft.
• 4 stir in chili powder and garlic.
• 5 cook 1 minute, until fragrant.
• 6 stir in lamb, beans, tomatoes and broth.
• 7 bring to a boil.
• 8 reduce heat. cover and simmer 10 minutes, until flavors are blended.
• 9 stir in corn and cilantro. heat through.
• 10 spoon into bowls. top each bowl with a dollop of sour cream, sliced green onion and chopped tomatoes.
• 11 serve with tortilla chips.

Sour Cream Chocolate Cake With Cream Cheese Peanut Butter Frosti

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder, dutch process if possible
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup canola oil or 1 cup light flavored olive oil
• 1 cup sour cream
• 1 1/2 cups water
• 2 tablespoons distilled vinegar
• 1 teaspoon vanilla extract
• 2 eggs
• 8 ounces cream cheese, room temperature
• 6 tablespoons butter, room temperature
• 4 cups powdered sugar
• 1/2 cup plus 2 tablespoons creamy peanut butter
• 8 ounces semi-sweet chocolate chips
• 3 tablespoons smooth peanut butter
• 1/2 cup half-and-half

Recipe

• 1 for the cake:
• 2 preheat the oven to 350 degrees.
• 3 generously butter the bottom and sides of three 8" round cake pans. trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. place the paper in the bottom of each pan and butter the paper.
• 4 whisk together all dry ingredients in a large bowl.
• 5 add the oil and sour cream and whisk to combine. gradually add in the water, whisking to combine thoroughly. add the vinegar and vanilla and whisk again to combine.
• 6 whisk in the eggs and beat until well-blended. scrape the bowl several times to make sure everything is thoroughly combined.
• 7 using a one cup measuring scoop, divide the batter evenly between the three cake pans.
• 8 bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
• 9 remove from the oven and let the cake cool in the pans for 20 minutes or so.
• 10 very carefully, invert the cakes onto wire racks and let them cool completely. these are very soft cakes. once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
• 11 frosting:.
• 12 in a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
• 13 gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. scrape down the sides of the bowl often. continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
• 14 add the peanut butter and beat until thoroughly blended.
• 15 to frost the cake, place one layer flat side up on a serving plate or stand. spread about 2/3 cup of the peanut butter frosting evenly over the top. place the second layer on top and repeat. place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
• 16 with this cake, it is a good idea to make a crumb coat with the first layer of frosting. basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. then you are going to chill the assembled cake again (i just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. use the remaining bit of frosting to create a smooth final coating.
• 17 once the cake is fully frosted, chill it again, to make sure the peanut butter frosting is completely set before drizzling it with the chocolate peanut butter glaze.
• 18 the more set the first frosting is, the better the drip effect that will be created by the final glaze.
• 19 glaze:.
• 20 in a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
• 21 remove from the heat and whisk in the half and half, beating until smooth again. use while still warm.
• 22 to decorate with the chocolate peanut butter glaze, simply pour the chocolate glaze over the top of the cake. using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. refrigerate uncovered for at least 30 minutes prior to serving.
• 23 remove the cake about one hour before serving and let it rest at room temperature.

Spicy Avocado Poblano Salad

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

Ingredients

• Servings: 4
• 4 medium poblano chiles (about 12 oz. total)
• 2 tablespoons fresh lime juice, divided
• 1 teaspoon kosher salt
• 1/4 teaspoon honey
• 1/8 teaspoon cayenne
• 3 tablespoons avocados, safflower or 3 tablespoons canola oil
• 2 firm-ripe large avocados
• 8 ounces jicama, peeled and sliced in thin half-moons
• 1/4 cup crumbled cotija cheese
• 1/4 cup toasted pumpkin seeds
• 4 radishes, cut into matchsticks

Recipe

• 1 preheat oven to broil and set rack 4 inches from heat. broil poblanos in a rimmed baking pan, turning as needed, until blackened all over, 10 minutes. let sit on pan until skins are loosened, 15 to 20 minutes.
• 2 whisk together 1 tablespoons lime juice, the salt, honey, cayenne, and oil.
• 3 pit and peel avocados (see "how to get the most from your avocado," below). lay each avocado half cut side down, rest your hand gently on top, and slide knife through avocado horizontally to make 1/4-in.-thick slices. drizzle with remaining lime juice.
• 4 skin, stem, and seed poblanos. cut into irregular 1- to 2-in. pieces.
• 5 on each of 4 plates, arrange alternating layers of poblano pieces, avocado slices, and jicama; drizzle with some dressing. add another layer of poblanos and avocados, drizzle with more dressing, and tuck remaining jicama slices into salads from the side. sprinkle with cheese, pumpkin seeds, and radishes.
• 6 how to get the most from your avocado:.
• 7 use it when it's just ripe. how to tell? squeeze it with your whole hand; it should have the same "give" as chilled butter.
• 8 preserve the tastiest part, the dark green layer under the skin. first, remove the pit: cut lengthwise around the middle to the center and twist halves apart. thunk a chef's knife into pit and twist to pull out. to get pit off, slide against inner rim of kitchen sink. if you're mashing the avocado, scrape it out with a spoon. if you want beautiful, perfect slices and dice, score skin down center with a paring knife and carefully pull off peel.

Sizzling Shrimp With Corn Relish

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

Ingredients

• 1 lime
• 1 tablespoon canola oil
• 1/2 cup shallot, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon jalapeno, minced
• 1 1/2 lbs shrimp, peeled deveined
• 1 1/2 cups corn kernels, frozen
• 1/4 cup cilantro, dried

Recipe

• 1 heat a 14 inch wok over high heat.
• 2 add oil to wok, swirling to coat.
• 3 add shallots, garlic and jalapeno to wok; stir-fry 30 seconds or just until shallots begin to brown.
• 4 add shrimp to wok; stir fry 3 minutes or until shrimp are done.
• 5 add corn; stir fry until corn is heated.
• 6 stir in juice from lime and cilantro.
• 7 yield: 4 servings.
• 8 serving size 1 cup.

Cilantro-orange Dressing

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1/2 cup fresh orange juice
• 1 teaspoon cumin seed
• 1/2 cup lightly packed cilantro leaf
• 1 tablespoon fresh lemon juice
• 1/4 cup canola oil
• salt
• cayenne pepper

Recipe

• 1 in a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes.
• 2 let cool, then transfer to a blender.
• 3 meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. grind the cumin in a mortar or spice grinder.
• 4 add the cumin to the blender along with the cilantro and lemon juice and blend until smooth.
• 5 with the blender on, add the canola oil in a thin, steady stream. season with salt and cayenne.

Tuxedo Cake

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 cup unsalted butter (2 sticks)
• 2 cups water
• 1 cup canola oil
• 4 cups sugar
• 1 cup high-quality unsweetened cocoa powder
• 4 cups all-purpose flour
• 4 large eggs
• 1 cup buttermilk
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 4 cups chilled heavy whipping cream
• 1 1/4 cups powdered sugar
• 4 ounces high-quality bittersweet chocolate, chopped into small pieces
• 1/2 cup heavy whipping cream
• 1/4 cup lyle's golden syrup (*this is imported from britain if you can't find it you can substitute light corn syrup)
• 2 teaspoons vanilla extract

Recipe

• 1 to make the cake: for a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
• 2 preheat the oven to 350°.
• 3 line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (or spray with baker's joy).
• 4 combine the butter, water and canola oil in a medium saucepan set over medium heat.
• 5 in a large bowl, stir together the sugar, cocoa and flour.
• 6 pour the butter mixture into the sugar mixture and whisk until smooth.
• 7 whisk in the eggs, one at a time, then whisk in the buttermilk.
• 8 whisk in the baking soda, salt and vanilla all at once.
• 9 transfer the batter to the prepared pans.
• 10 for a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
• 11 set two layers on one rack and the third on the other.
• 12 for a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
• 13 bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
• 14 monitor the layers carefully for doneness; each one may be done at different times.
• 15 remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
• 16 cool the cakes completely, at least two hours, before frosting.
• 17 to make frosting: using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
• 18 add the powdered sugar and whip until thoroughly combined.
• 19 place one cake layer on a plate and spread some of the frosting over the top.
• 20 top with the remaining layers, thickly coating the top and sides of each with frosting.
• 21 refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
• 22 to make the glaze: place the chocolate in a medium bowl.
• 23 heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
• 24 pour the hot cream over the chocolate and stir until it has melted completely.
• 25 stir in the syrup and the vanilla.
• 26 pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
• 27 do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
• 28 slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (if the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
• 29 refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
• 30 slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
• 31 the refrigerated cake will keep for about 2 days. **please note that the cook time only reflects the time needed to bake the batter. other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.

Spinach, Shrimp And Cantaloupe Salad

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

Ingredients

• Servings: 4
• 3/4 lb peeled cooked shrimp, cut into bite-size pieces
• 4 cups baby spinach leaves (about 6 ounces)
• 1 cup cantaloupe, cubes (cut into 1/2 inch cubes)
• 1/4 cup orange juice
• 1 small shallot, minced
• 1 1/2 tablespoons canola oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon powdered sugar
• 1 teaspoon poppy seed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon red pepper flakes (optional)

Recipe

• 1 combine shrimp, spinach and cantaloupe in large salad bowl.
• 2 combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. stir well. pour over salad just before serving. toss gently, but thoroughly.

Low Fat Grilled Garlic Zucchini

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 garlic cloves, crushed
• 1 pinch red pepper flakes
• 6 chopped basil leaves
• 4 zucchini, halved lengthwise
• cooking spray

Recipe

• 1 spray zucchini on all sides with canola cooking spray.
• 2 mix garlic cloves, pepper flakes, and basil; rub all over zucchini.
• 3 place on the grill and cook for 5 minutes on each side.

Lemon Sugar Crusted Blueberry Muffins

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 1/3 cup sugar
• zest from one lemon
• 2 cups frozen blueberries (or 2 cups fresh)
• 1 1/8 cups plus 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 4 tablespoons butter, melted and cooled slightly
• 1/4 cup oil (vegetable or canola)
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 for the topping, stir together sugar and lemon zest in a small bowl and set aside.
• 2 for the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. spray a standard muffin tin with nonstick cooking spray. rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
• 3 whisk the flour, baking powder, and salt together in a large bowl. toss the berries that have dried on the paper towels in with the flour mixture. whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. slowly whisk in the butter and oil until combined. whisk in the buttermilk and vanilla until combined. using a rubber spatula, fold egg mixture into flour mixture until just moistened. the batter will be lumpy with a few dry spots of flour - don't overmix. this is the key to moist and tender muffins.
• 4 using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). spoon a teaspoon of cooked berry mixture into the center of each mound of batter. using a skewer , gently swirl the berry filling into the batter using a figure eight motion. sprinkle lemon sugar evenly over the muffins.
• 5 bake until the top of the muffins are golden and just firm, 17-18 minutes. cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Spinach, Mushroom, And Black Bean Quesadillas

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 cup minced red onion
• 2 garlic cloves, minced
• 2 cups sliced mushrooms
• 4 cups fresh baby spinach
• salt
• fresh ground black pepper
• 4 (10 inch) flour tortillas
• canola oil or grapeseed oil, for frying

Recipe

• 1 place the black beans in a medium bowl and coarsely mash them; set aside.
• 2 in a small skillet, heat the olive oil over medium heat.
• 3 add the onion and garlic and cover and cook until softened, about 5 minutes.
• 4 stir in the mushrooms and cook, uncovered, until softened.
• 5 add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
• 6 stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
• 7 to assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
• 8 fold the top half of the tortillas over the filling and press lightly.
• 9 in a large skillet, heat a thin layer of oil over medium heat.
• 10 place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
• 11 cut the quesadilla into 3 or 4 wedges each and arrange on plates.
• 12 serve immediately.

Marbled Chocolate Banana Bread (vegan)

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 cup mashed very ripe banana
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons canola oil
• 1/3 cup almond milk (or your preferred non-dairy milk)
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons boiling water, divided

Recipe

• 1 prepare boiling water, no need to measure yet. also, preheat oven to 350°f.
• 2 mash the banana in a large mixing bowl until relatively smooth. it should take 3 average sized ones, but spoon the mashed ‘nanas into a measuring cup to make sure, then return to the mixing bowl. beat in the sugar, canola oil, milk and vanilla.
• 3 now add the flour, baking soda and salt and gently mix just to incorporate. it’s okay if there is some flour still visible, just be careful not to overmix at this point.
• 4 scoop one cup of the batter up and transfer it to a separate mixing bowl. now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.
• 5 now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth. (unless your batter is already moist enough, then skip the extra water.).
• 6 here comes the fun part, it’s time to marble! lightly grease an 8×4 loaf pan. scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. nothing has to be precise here, in fact, the more random, the better. once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
• 7 bake for 55 minutes. use a butter knife to test for doneness. let cool and enjoy!

Sautéed Plantains With Sweet Spices

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

Ingredients

• Servings: 4
• 2 yellow plantains
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons butter
• 1 teaspoon canola oil

Recipe

• 1 peel plantains and slice into ¼ inch slices. place in a large plastic bag with spices. shake well to coat.
• 2 in a large nonstick skillet, melt 1 teaspoon butter with ½ teaspoon oil.
• 3 add half of the plantains, in a single layer, and cook until golden and tender, turning once.
• 4 repeat with remaining butter, oil and plantains. serve hot.

Perfect Bran Muffins

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

Ingredients

• 2 large eggs
• 1 cup 1% low-fat milk
• 1/2 cup canola oil
• 3/4 cup splenda sugar substitute
• 1/3 cup molasses
• 1/2 teaspoon vanilla extract
• 1 1/2 cups wheat bran
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup currants

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a large bowl mix eggs, milk, oil, splenda, molasses and vanilla. stir in bran and let soak for 5 minutes to soften bran.
• 3 in another bowl blend flours, baking powder, baking soda and salt.
• 4 add flour mixture to wet ingredients and gently stir in currants. be careful not to over mix batter.
• 5 line a muffin tin with 10 to 12 wrappers, depending on how large you want the muffins. divide batter between the wrappers and bake for 20 minutes.

Tandoori Fish

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• Servings: 4
• 3 tablespoons vinegar
• 3 tablespoons canola oil
• 3 garlic cloves, minced
• 2 tablespoons tandoori spice mix
• 1 tablespoon minced ginger
• 1/2 teaspoon kosher salt
• 1 lb firm fish, cut in 2 inch chunks
• 2 tablespoons coriander leaves

Recipe

• 1 *chill time 1 hour.
• 2 1. in large bowl, stir together vinegar, oil, garlic, spice mix, ginger and salt. pat fish dry with paper towel; add to bowl and stir to coat. cover bowl with plastic wrap. chill for 1 hour or up to 24 hours.
• 3 2.preheat broiler. line heavy duty baking sheet with greased foil.
• 4 3. place fish on prepared baking sheet. broil until fish flakes easily, about 6 to 8 minutes. sprinkle with coriander.

Kamut Flour Bread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 1/2 cups warm water
• 1/4 cup canola oil
• 1/4 cup honey
• 1/2 teaspoon natural salt
• 1 1/2 teaspoons cornstarch
• 4 cups kamut flour
• 2 teaspoons yeast

Recipe

• 1 place all ingredients in your baking pan in order recommended by your bread machine manufacturer. set for "whole wheat" and ordinary browning.
• 2 don't omit the corn starch. kamut has relatively no gluten so the bread will turn out too crumbly to slice without the addition of some sort of thickening agent.

Hoecakes

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

Ingredients

• Servings: 4
• 1 cup fine ground cornmeal
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 tablespoons sugar
• 1 green onion, and light green portion, finely chopped
• 1 egg
• 1 cup buttermilk
• 1 tablespoon butter, melted
• 1 tablespoon canola oil

Recipe

• 1 in a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
• 2 add the egg, buttermilk and melted butter; whisking to combine.
• 3 preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
• 4 pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
• 5 cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
• 6 place on a warmed serving platter; serve hot.

Pot Roast

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

Ingredients

• Servings: 8
• 3 1/2 lbs chuck roast
• 2 tablespoons canola oil
• 8 cups water
• 2 tablespoons worcestershire sauce
• 2 teaspoons beef bouillon granules
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 onion, sliced
• 8 carrots, peeled and cut into 1-inch pieces
• 4 potatoes, peeled and cut into 1-inch cubes

Recipe

• 1 heat oil in skillet and brown roast on all sides.
• 2 add all ingredients, except the carrots and potatoes.
• 3 bring to a boil in the skillet, cover and simmer on low (200 degrees) for 2 to 2 1/2 hours. check after 1 hour and add more liquid if needed.
• 4 add carrots and potatoes, continue simmering for 30 minutes more.
• 5 remove meat and vegetables. discard garlic cloves and bay leaves.
• 6 thicken liquid with cornstarch and cold water to make gravy.

marbled chocolate cheesecake-low carb

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1/2 cup soy flour
• 2 tablespoons cocoa
• 2 tablespoons splenda sugar substitute
• 2 tablespoons ground almonds
• 1/2 cup unsalted butter, room temperature
• 2 tablespoons water
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup splenda sugar substitute
• 1/2 cup sour cream
• 2 teaspoons vanilla
• 3 large eggs
• 3 teaspoons all-purpose flour
• 1/4 cup cocoa
• 1/4 cup splenda sugar substitute
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla

Recipe

• 1 crust: in a large bowl, combine all the ingredients except the water.
• 2 beat the mixture until it is creamy.
• 3 add the water 1 tbsp.
• 4 at a time until dough holds together{adding water may not be necessary}.
• 5 form the dough into a flat disk, wrap in wax paper, then chill for at least 30 minutes.
• 6 press the dough into a 10-inch springform pan, going up the side of pan 1/2-inch.
• 7 using a fork, prick the dough all over.
• 8 freeze for 1 hour, then bake at 350 degrees f.
• 9 for 20-25 minutes or until firm to the touch.
• 10 cool completely before filling.
• 11 cheesecake: preheat oven to 450 degrees.
• 12 place the cream cheese, sour cream and 2-tsp.
• 13 vanilla in large mixer bowl, beat on medium speed until smooth.
• 14 add splenda and beat until incorporated.
• 15 add flour, 1 teaspoon at a time, blending well.
• 16 add eggs, beat well.
• 17 in a small bowl, combine cocoa and 1/4 cup splenda.
• 18 add the canola oil, 1/2-tsp.
• 19 vanilla and 1-1/2 cups of the cream cheese mixture, mix until well blended.
• 20 alternately layer plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top, gently swirl with knife or spatula for a marbled effect.
• 21 bake at 450 degrees for 10 minutes.
• 22 without opening the oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more.
• 23 without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes.
• 24 remove from oven and loosen sides with knife.
• 25 let cool and chill.

Shaking Beef (bo Luc Lac)

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs 30 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons canola oil
• 2 teaspoons fresh ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 1/2-2 lbs filet mignon, cut into 1-inch cubes
• 1/2 cup canola oil (for stir-frying)
• 1 tablespoon chopped garlic
• 1 cup thinly sliced red onion
• 3 green onions, cut into 1-inch pieces
• 2 tablespoons unsalted butter
• 1 bunch watercress
• 1/4 cup light soy sauce
• 1/4 cup mirin rice wine
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 2 teaspoons fish sauce

Recipe

• 1 in a bowl, combine 2 tablespoons canola oil with the pepper, salt and sugar. add the cubed filet mignon.
• 2 cover and refrigerate for 2 hours.
• 3 meanwhile, combine all the ingredients for the stir-fry sauce and mix well.
• 4 divide the meat in two. (you will cook it in two batches.).
• 5 place a pan over high heat until hot. add 4 tablespoons of canola oil, or enough to coat the bottom of the pan.
• 6 place about half the beef in the pan so that none of the pieces overlap. (be careful - the oil may splatter.) cook 1 1/2 - 2 minutes on each side for medium doneness.
• 7 with the meat still in the pan, drain most of the oil, leaving about 1 tablespoon. add half the garlic and stir. add half the red and green onions and cook about 30 seconds. add half the stir-fry sauce and cook 1 minute. add half the butter and toss the ingredients in the pan until the butter is melted. remove the beef and keep warm.
• 8 repeat with the second batch of meat.
• 9 to serve: place the watercress in the center of a serving platter and spoon the beef over top.
• 10 combine the salt and pepper in a small bowl and squeeze the lime juice into it to create a dipping sauce. serve immediately.

The Drunk Chef's Hometown Maryland Crab Cakes

Total Time: 1 hr 8 mins Preparation Time: 1 hr Cook Time: 8 mins

Ingredients

• 1 lb crab claw meat
• 2 teaspoons old bay seasoning
• 1 1/2 tablespoons worcestershire sauce
• 1/2-1 tablespoon dijon mustard
• 3 tablespoons mayonnaise
• 1 egg (or 2 egg whites)
• 2 slices bread (dried)
• 1 teaspoon milk
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon fresh onion (finely minced)
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs
• canola oil (for frying, use olive oil if broiling)

Recipe

• 1 make these patties 1/2 hour to 1 hour before you want to cook them and let them set up in the fridge covered with a piece of plastic wrap.
• 2 note that the dried slices of bread are going into the mix while the bread crumbs are not. right before frying- coat the cakes lightly with the breadcrumbs on each side.
• 3 gather all your ingredients and 2 large mixing bowls. if you have a large wooden spoon- use that; if not- put it on your shopping list. mince your onion and chop your parsley. chop your sliced bread up in small cubes. beat your egg. chop your claw meat into 1 square centimeter cubes (or just tear into pieces).
• 4 in one bowl: mix onion, bread, and milk. then add: mayo, dijon, worcestershire sauce, egg. mix well.
• 5 make sure there's no moisture in your second bowl so the seasonings don't stick. in your second bowl: place your crab meat in bowl. season evenly with the black pepper, parsley, and old bay seasoning.
• 6 add the seasoned crab meat to the mixture in the first bowl and mix together gently. you paid extra for those big claw portions so don't go smashing them all up when your mixing.
• 7 form the mixture into crab cakes as big or as small as you like them and place them on something flat that can fit in the fridge ( i use a hard plastic cutting board). spray the cutting board very lightly with cooking spray to keep the cakes from sticking while in the fridge. cover with plastic and put in fridge for 1/2 - 1 hour.
• 8 if you are frying your cakes (recommended) i would use canola oil in your pan. if you are broiling- i recommend coating the baking sheet with olive oil and also drizzling just a little olive oil over the tops of your cakes.
• 9 pour your breadcrumbs on a dinner plate and coat each side of your crab cakes lightly with them.
• 10 heat the canola oil in your pan over a medium-high heat. when the oil starts putting off a little smoke it should be ready. you want to hear a little sizzle when you drop your crab cakes in the pan- that's how you know your oil is at a good frying temperature.
• 11 once you have your crab cakes in the pan- give them a minute to just sit- undisturbed. after about a minute- gently start shaking your pan- you want to see some movement in the pan to ensure they're not burning. make sure they're not cooking too fast- if you start to smell a burn coming on- lift the pan off the heat and flip the cakes- reduce heat and return pan to stove.
• 12 the method i use for cooking a perfect crab cake is simple- my fingers. tilt your pan just enough to move the oil down to one side of the pan- feel around the bottom of one of the cakes at the top of the pan. the cakes are ready to be flipped when they begin to crisp around the bottom edges. if you have more sensitive fingers (like normal people) just simply use a slotted spatula to lift the cakes out of the pan and look at the bottom of the cake- when it's nice and golden-brown you can flip them.
• 13 don't depend on a timer to cook when pan frying because that's not always reliable. use your eyes and your fingers.
• 14 take a big dollop of tar tar sauce in the middle of a plate. take a spoon and push down in the middle of the dollop and lightly spread in circles to make a perfect little bed for your crab cake. place your crab cake on its bed and serve with your favorite sides.
• 15 i'll add a recipe for tar tar sauce sometime soon. for now- just use your favorite.

Shakey's Famous Chicken & Mojos (copycat)

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 -12 pieces fresh bone-in chicken
• 2 lbs russet potatoes, cut into 1/3-inch rounds
• 12 cups cold water
• 3 tablespoons lawry's seasoned salt (no exceptions!)
• 4 teaspoons fine sea salt
• 1 1/2 teaspoons citric acid or 3 tablespoons vinegar
• 1 3/4 cups pre-sifted all-purpose flour
• 1 1/3 cups cornstarch
• 4 tablespoons lawry's seasoned salt (no exceptions!)
• 3 tablespoons fine cornflour or 3 tablespoons masa harina flour
• 1 1/4 teaspoons ground black pepper
• 1/2 teaspoon accent seasoning
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• pure canola oil

Recipe

• 1 note: this recipe requires a total of 7 tablespoons lawry's seasoned salt (make sure you have enough on hand before preparing recipe, or halve recipe to accommodate). (step one): rinse and blot chicken; wash and scrub potatoes; cut potatoes between 1/4-inch to 1/3-inch rounds (about the width of a mcdonald's french fry; discard potato ends.
• 2 mix the chicken and potato brine ingredients in a 3 quart saucepan (with an accompanying lid) until dissolved; place potato slices in a smaller saucepan with an accompanying lid; pour enough prepared brine to just cover potatoes, then cover; place chicken pieces into 3 quart saucepan with remaining brine and cover; transfer marination saucepans into refrigerator; marinate chicken and potatoes between 2-4 hours; meanwhile, combine the breading ingredients well, in a large sealable container, such as a glad food storage container or a ziploc bag; break up clumps with a wire whisk; seal the container with mixture; shake well until thoroughly combined.
• 3 remove a handful of potatoes from brine; place potatoes into the breading mixture container; seal container firmly; shake gently in all motions to thoroughly coat until evenly and generously breaded; transfer breaded potatoes onto a platter; repeat procedure with remaining potatoes (don't bread chicken yet).
• 4 add the manufacturer's recommended amount frying oil for deep-frying (use canola oil); place deep-fryer basket into place in deep-fryer; preheat fryer to 350°f (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 350°f, using a standard deep-fryer thermometer to gauge).
• 5 elevate and secure the deep-fryer basket; place breaded potatoes into basket; lower basket; fry potatoes for 2 minutes; raise basket to drain; using tongs, remove hot potatoes; add potatoes in increments into the breading once again; seal and shake until potatoes are evenly/thoroughly coated; transfer re-dredged potatoes onto previous platter to absorb breading again, until all chicken is fried.
• 6 remove 1-3 pieces chicken from brine; place chicken into breading container; seal container firmly; shake container gently in all motions to thoroughly coat chicken until evenly and generously breaded; repeat wit remaining chicken; transfer onto another platter; allow breaded chicken to absorb the breading for a few minutes.
• 7 carefully drop each piece breaded chicken one at a time, gently into the deep-fryer with basket immersed, without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time), turning once halfway through frying duration).
• 8 fry chicken about 13-15 minutes, until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); drain chicken on paper towels; maintain frying fat temperature for each new batch until all chicken is fried; keep chicken warm in preheated 170°f oven.
• 9 raise and secure deep-fryer basket; add the potatoes once again into basket; lower basket slowly into hot oil; fry potatoes until golden brown and crispy, about 3 minutes.
• 10 serve chicken and potatoes with desired condiments and enjoy!

Slaw Dressing (tangy)

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

Ingredients

• 1/2 cup oil (canola)
• 1/8 cup vinegar (rice wine)
• 1/8 cup red wine vinegar
• 2 tablespoons tabasco sauce (i use the jalapeno flavor)
• 1/2 teaspoon garlic (minced from a jar is great)
• 1/2 teaspoon mustard (stone ground, full strength)
• 1/2 teaspoon mustard (yellow)
• 1 1/2 teaspoons sugar
• salt
• pepper

Recipe

• 1 mix all ingredients except oil. i just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix).
• 2 put your dry coleslaw mix (your favorite) in a bowl large enough to mix with the dressing. i like to use a bowl that has a sealable lid for marinating. add dressing a little at a time and toss with the dry coleslaw mix until completely used.
• 3 let marinate in the refrigerator at least an hour or overnight. enjoy. (cookiing time is the marinating time.).