Quick & Easy Veggie Chili

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

Ingredients

• Servings: 8
• 1 cup onion, chopped
• 1 bell pepper, diced
• 2 -3 garlic cloves, minced
• 1 (12 ounce) can spicy hot v8
• 1 (15 ounce) can tomato puree
• 1 (14 1/2 ounce) can diced tomatoes with green chilies
• 1 (15 ounce) can black beans with lime juice, drained
• 16 ounces morningstar farms meal starters grillers recipe crumbles
• ground pepper
• 1 tablespoon soy sauce (optional) or 1 tablespoon worcestershire sauce (optional)
• additional cumin (optional) or chili powder, as desired (optional)
• shredded sharp cheddar cheese (optional)
• cooked elbow macaroni (optional)

Recipe

• 1 in the bottom of a dutch oven, saute onions in olive or canola oil until they start to soften.
• 2 add in garlic and red pepper and cook until fragant.
• 3 stir in burger crumbles, sprinkle with worcestershire or soy sauce (if desired), and cook over medium heat until warmed.
• 4 add in remaining ingredients and heat through.
• 5 server over elbow pasta and top with sharp cheddar, if desired.

Green Chile Cornbread

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

Ingredients

• Servings: 9
• 1 cup pancake mix
• 1 cup cornmeal
• 3 tablespoons sugar
• 1 cup milk
• 1/4 cup canola oil
• 1 egg
• 1 (4 ounce) can diced green chilies

Recipe

• 1 preheat oven to 400.
• 2 combine pancake mix, cornmeal and sugar. stir in milk, egg, and oil. batter will be slightly lumpy.
• 3 fold in green chiles. pour into 9x9 inch pan.
• 4 bake 18-20 minutes.

Whole Wheat Power Pancakes

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

Ingredients

• 2 cups whole wheat flour
• 2 tablespoons brown sugar
• 4 tablespoons baking powder
• 1/2 teaspoon salt
• 2 cups nonfat milk
• 1/4 cup canola oil
• 2 eggs, beaten

Recipe

• 1 mix dry ingredients.
• 2 in seperate bowl mix milk, oil, and eggs.
• 3 add to dry ingredients and mix well.
• 4 use 1/4 measuring cup to scoop batter and put on hot lightly greased griddle.
• 5 cook until light brown and flip. cook other side to light brown.

Romaine With Red Onion, Oranges And Almonds

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup vinegar
• 1/2 cup sugar
• 1 cup olive oil or 1 cup canola oil (i use an olive/canola mix)
• 2 tablespoons water
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/2 small red onion, minced
• 2 heads romaine lettuce, cut into 1 inch pieces
• 1/2 small red onion, sliced and separated into rings
• 2 oranges or 2 -3 clementines, peeled and sectioned or cut into slices (see *)
• 3/4 cup slivered toasted almond

Recipe

• 1 combine vinegar, sugar, water, oil, salt, mustard and minced onion in a screw top jar and shake to combine.
• 2 refrigerate to meld flavours.
• 3 combine romaine, onion rings and oranges.
• 4 lightly toss with just enough dressing to coat.
• 5 garnish with toasted almonds.
• 6 *substitute: 2-3 mandarines, peeled and sectioned or 10 oz canned mandarines, drained.

Whole Wheat Pumpkin Bread

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• 2 cups whole wheat flour
• 1 cup sugar
• 2 (3 ounce) vanilla pudding mix, cook-n-serve
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 1 1/4 cups canola oil
• 1 (15 ounce) can solid-pack pumpkin

Recipe

• 1 in a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. in another bowl, combine the eggs, oil and pumpkin. stir into dry ingredients just until moistened. pour into two greased 8-in. x 4-in. loaf pans.
• 2 bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks. yield: 2 loaves (8 slices each).

Red Hot Quinoa

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

Ingredients

• 1 cup red quinoa
• 1 tablespoon canola oil
• salt, 3 shakes
• black pepper, 3 shakes
• 1 teaspoon cinnamon
• 1/2 teaspoon red chili powder

Recipe

• 1 bring 4 cups of water to a boil. while it boils, thoroughly rinse the quinoa in a large bowl-- cover the grains in cold water and swish a whisk around for 1-2 minutes until all the soapy residue comes off, then put into a colander and rinse again under cold water. this step is very important or else you'll have gross, bitter-tasting quinoa!
• 2 lower the heat and carefully add the oil and seasonings to the water. shake a little salt and pepper in, but use the measuring spoons for the cinnamon and chili powder. mix those spices in and make sure there's no clumps.
• 3 add the rinsed quinoa, loosely cover the pot, and let simmer for 20-25 minutes or until the quinoa is nice and soft and has absorbed all/most of the water.

Kielbasa Chicken Kabobs

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

Ingredients

• Servings: 8
• 3/4 cup unsweetened pineapple juice
• 1/4 cup cider vinegar
• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon lemom pepper seasoning
• 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 1 lb smoked kielbasa or 1 lb polish sausage, thickly sliced
• 1 (20 ounce) can pineapple chunks, drained
• 2 medium green peppers, quartered
• 2 cups grape tomatoes
• 2 medium red onions, quartered

Recipe

• 1 in a small bowl, combine first 7 ingredients. remove 1/2 cup for basting, cover and refrigerate. divide remaining marinade between 2 large resealable plastic bags. add chicken to 1 bag; add kielbasa, pineapple and vegetables to the other bag. seal bags and turn to coat. refrigerate for at least 2 hours.
• 2 on 16 metal or soaked wooden skewers thread all the meat, pineapple and veggies.
• 3 using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.

Spicy Green Beans

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

Ingredients

• Servings: 4
• 3/4 lb fresh green beans, trimmed
• 2 tablespoons soy sauce
• 1 garlic clove, minced
• 1 teaspoon chili-garlic sauce
• 1 teaspoon honey
• 2 teaspoons canola oil

Recipe

• 1 1. arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• 2 2. in a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• 3 3. heat the canola oil in a skillet over medium heat. add the green beans, and fry for 3 to 5 minutes. pour in the soy sauce mixture. continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. serve immediately.

Turkey Patties With Curry Sauce

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

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1 1/2 cups fine fresh breadcrumbs
• 1/2 cup fresh chicken broth or 1/2 cup canned chicken broth
• 1/8 teaspoon freshly ground nutmeg
• 2 tablespoons finely chopped parsley
• 1 egg, lightly beaten
• salt & pepper
• 1 (1 lb) package ground turkey
• 2 tablespoons canola oil
• 1/2 cup blanched, slivered almonds
• 1 golden delicious apple
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 2 teaspoons curry powder
• 1/2 cup canned chicken broth
• 1 tablespoon tomato puree
• 1/4 cup heavy cream

Recipe

• 1 heat butter in a saucepan; add onion.
• 2 cook, stirring occasionally, until soft.
• 3 put 1 cup bread crumbs in a mixing bowl; add the broth, stir.
• 4 add cooked onion, nutmeg, parsley, egg, salt and pepper.
• 5 add turkey, blend well.
• 6 divide mixture into 8 equal portions.
• 7 sprinkle remaining 1/2 cup of bread crumbs on flat surface and roll each pattie in bread crumbs.
• 8 flatten each pattie about 3/4" thick.
• 9 heat 2 tbsp.
• 10 oil in large skillet on stovetop.
• 11 cook pattie 4 minutes on each side or until nicely browned.
• 12 remove from the heat and let cool.
• 13 spoon curry sauce over patties and sprinkle with almonds.
• 14 curry sauce: peel apple, cut into small cubes.
• 15 heat butter in saucepan; add shallots, curry powder.
• 16 cook, stirring 1 minute.
• 17 add apple and stir.
• 18 add broth and tomato puree.
• 19 cook over moderately high heat for 3 minutes or until reduced to 1 cup.
• 20 add cream and cook 2 minutes.
• 21 patties can be frozen in advance; curry sauce and also be cooked in advance and reheated.

Inside-out Sweet Potatoes (sure, It Is For The Kids)

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

Ingredients

• Servings: 8
• 1 cup crushed corn flakes
• 1 large egg
• 6 sweet potatoes, baked and mashed (see note below)
• 4 tablespoons unsalted butter, melted
• 1/3 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 pinch ground cloves
• 1/4 teaspoon baking powder
• 1 tablespoon unbleached all-purpose flour
• 1 tablespoon orange juice
• 1 tablespoon vanilla extract (can also use bourbon or sherry)
• 8 large marshmallows
• canola oil, for frying

Recipe

• 1 put the cornflake crumbs in a shallow dish or pie pan. beat the egg with 1 teaspoon water in a small bowl. set aside.
• 2 combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice and vanilla. working with your hands, use the mixture to encase each marshmallow, forming a ball. (if the sweet potato mixture seems too soft to hold its shape, stir in some of the crumbs to thicken it.) dip each ball in the egg wash and then roll in the crumbs. refrigerate while preparing to fry.
• 3 preheat the oven to 200°. set a wire rack over newspaper or paper towels to drain the balls after frying.
• 4 in a 2-quart saucepan, heat the oil over medium-high heat to 375°.
• 5 fry the balls one or two at a time for 3 to 4 minutes, turning as needed, until lightly browned. remove with a slotted spoon and place the drained balls on the prepared rack and in the oven to keep warm while frying the remaining batches. serve warm.
• 6 ***note: to make mashed sweet potatoes, preheat the oven to 375°. place the sweet potatoes on a baking sheet and bake for 40 minutes, or until tender and easily pierced with the tip of a sharp knife. allow to cool in their jackets. when cool enough to handle, halve them, scoop out the flesh, and mash it with a fork or potato masher.

Sarah Mclachlan's Asparagus Frittata

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

Ingredients

• Servings: 4
• 5 stalks fresh asparagus
• 8 large eggs, beaten
• 1/4 cup milk
• 1/8 teaspoon ground nutmeg
• salt & freshly ground black pepper
• 1 medium onion, sliced
• 2 teaspoons canola oil
• 6 fresh button mushrooms, sliced
• 1 cup fresh spinach, chopped
• 2 roma tomatoes, chopped (plum)
• 1/4 lb mozzarella cheese, shredded
• 1 bunch basil, thinly sliced

Recipe

• 1 preheat oven to 350 f (180 c).
• 2 remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
• 3 beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
• 4 in a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
• 5 add spinach and cook until completely wilted.
• 6 add chopped tomatoes.
• 7 pour egg mixture into skillet; stir briefly.
• 8 sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
• 9 serves 4 generously.

Sue's Lemon Poppy Seed Bread

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

Ingredients

• 18 ounces lemon cake mix
• 3 1/2 ounces instant lemon pudding mix or 3 1/2 ounces vanilla instant pudding mix
• 1 cup water
• 1/2 cup canola oil
• 4 eggs
• 3 tablespoons poppy seeds
• 4 tablespoons lemon juice
• 1/2 cup sugar

Recipe

• 1 preheat oven to 350°f.
• 2 combine all ingredients for bread in a mixing bowl. beat at medium speed for 5 minutes.
• 3 bake in 2 large bread pans at 350f for 30-40 minutes.
• 4 put glaze over bread as soon as you take the bread out of the oven.

Steak Tacos With Lime Mayo

Total Time: 31 mins Preparation Time: 11 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 20 baby sweet peppers
• cooking spray
• 1 teaspoon ground chipotle chile pepper
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 (1 lb) flank steak, trimmed
• 3 tablespoons canola mayonnaise (such as hellmann's)
• 1 teaspoon lime rind, grated
• 1 tablespoon lime juice
• 1 teaspoon garlic, minced
• 1 teaspoon water
• 8 (6 inch) corn tortillas
• 1/2 cup refrigerated fresh salsa
• 2 ounces queso fresco, crumbled (about 1/2 cup)

Recipe

• 1 preheat broiler to high.
• 2 arrange bell peppers in a single layer on a foil-lined jelly-roll pan; lightly coat peppers with cooking spray. broil peppers 4 minutes on each side or until blackened. cool slightly; discard stems. cut peppers into strips.
• 3 combine chipotle, paprika, and salt; rub spice mixture evenly over steak. place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. let steak stand 10 minutes; thinly slice steak across the grain. combine mayonnaise and next 4 ingredients; stir well.
• 4 working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred. place 2 tortillas on each of 4 plates. divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.

Potato Salad

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

Ingredients

• Servings: 2
• 1 medium russet potato
• 1 stalk celery
• 1 hardboiled egg
• 2 tablespoons chopped onions
• 2 tablespoons sweet pickle relish
• 3 tablespoons homemade mayonnaise
• 3 slices bacon
• 2 egg yolks
• 1 teaspoon salt
• 1 teaspoon dry chinese mustard
• 1/4 teaspoon cayenne chili pepper flakes
• 1 teaspoon lemon juice
• 1 tablespoon honey
• 1 tablespoon water
• 1 cup canola oil

Recipe

• 1 for the mayonaise:.
• 2 in a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base.
• 3 with the motor running, add a few drops of the oil, the mixture will begin to thicken. then, begin adding the remaining oil in a thin, steady stream. keep covered in the refrigerator for up to 3 days.
• 4 for the salad:.
• 5 place the egg in a pan of tap water. cook, covered, for 15 minutes. place the egg in a bowl of ice.
• 6 in the mean time bring another pot of water to boil with the potato. cook just shy of well done, about 25 minutes. a paring knife should meet some resistance when inserted into the potato.
• 7 while the potato is cooking, fry the bacon crisply. place it between two sheets of paper towel and roll over it with a rolling pin (or a glass jar). reserve the crushed bacon.
• 8 chop all the ingredients to your choice of size. i personally prefer a fine chop. stir all the ingredients except the mayonnaise and bacon together to achieve a thorough mix.
• 9 fold in the mayonnaise, sprinkle on the bacon crumbs, serve and enjoy.

Red Grapefruit, Avocado And Pomegranate Spinach Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 ripe avocado, peeled and cut into 1/4 inch slices
• 1/2 lime, juice of
• 6 ounces fresh baby spinach
• 8 ounces red grapefruit sections (may use fresh if you have time to do so)
• 2 tablespoons sugar
• 1 1/2 tablespoons raspberry vinegar
• 1/4 teaspoon dry mustard
• 1/8 teaspoon salt
• 1 tablespoon canola oil
• 1 teaspoon poppy seed
• 1 tablespoon sunflower seeds
• 1/2 cup pomegranate seeds

Recipe

• 1 brush avocado slices with lime juice.
• 2 arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
• 3 combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. gradually add oil, stirring well with a whisk. stir in poppy seeds.
• 4 drizzle 1.5 t dressing over each salad.
• 5 sprinkle each with 1/2 t sunflower seeds and about 1 t pomegranate seeds.

Thanksgiving Leftover Potato Pancakes

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 2 cups mashed potatoes, cold
• 1 cup cooked turkey, chopped
• 1 cup cheddar cheese, shredded
• 1 small onion, chopped
• 1 egg
• 1 tablespoon all-purpose flour
• salt and pepper (to taste)
• vegetable oil (i use canola)
• leftover gravy, heated

Recipe

• 1 combine all ingredients except gravy & vegetable oil in mixing bowl. using hands, combine ingredients until evenly distributed. create patties, roughly 3" circles, 1" thick.
• 2 cover the bottom of a frying pan with vegetable oil and heat on medium-high until oil is hot. place patties in oil and fry til golden brown before turning over, about 3-4 minutes per side (i had the best success when i only put 2 in the pan at a time). remove from pan onto plate lined with paper towels before transferring to plate for service. ladle warm gravy over pancake and serve.

Quick & Easy Turkey Sausage

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1 lb ground turkey
• 1 beaten egg
• 2 tablespoons canola oil or 2 tablespoons light olive oil
• 2 tablespoons cold water
• 1 tablespoon flour
• 2 teaspoons canola oil
• 1 teaspoon fennel seed
• 1 teaspoon sage
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon pepper
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon onion salt
• 1/4 teaspoon allspice
• 1/8 teaspoon snippped fresh rosemary (or 1/8 teaspoon ground dried)

Recipe

• 1 place ground turkey into large bowl. add one tablespoon flour. crack one egg into a measuring cup. add spices and vegetable oil to egg. beat egg mixture thoroughly. pour mixture over over turkey. place kitchen gloves over your hands if desired for next step. combine mixture using hands until thoroughly blended. brown sausage in skillet, or cook according to recipe directions. brown sausage in skillet, or cook according to recipe directions. serve and enjoy.

Steamed Cauliflower With Tomato-curry Sauce

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

Ingredients

• Servings: 2
• 1/2 teaspoon canola oil
• 1/4 cup onion, finely chopped
• 1 teaspoon gingerroot, grated
• 1 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/2 cup tomato puree
• 1/2 cup water
• 2 cups cauliflower florets, steamed until crisp-tender, hot
• 1 1/2 teaspoons fresh parsley, chopped

Recipe

• 1 in skillet, heat oil; add onion and ginger; cook over med. heat until onion is translucent.
• 2 stir in curry powder and cumin; cook 1 minute longer.
• 3 stir in puree and 1/2 cup water; reduce heat to low; simmer, covered 15 minutes stirring occasionally.
• 4 remove from heat and let cool slightly.
• 5 blend with hand blender or in blender until smooth.
• 6 arrange florets in serving bowl; top with tomato-curry sauce and spinkle with parsley.

Whole Wheat Pumpkin Gingerbread

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

Ingredients

• 2 cups brown sugar
• 3/4 cup sugar
• 1 cup canola oil
• 4 eggs
• 2/3 cup water
• 2 cups pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans.
• 2 in a large mixing, combine sugar, oil and eggs; beat until smooth. add water and beat until well blended. stir in pumpkin, ginger, allspice cinnamon, and clove.
• 3 in medium bowl, combine flour, soda, salt, and baking powder. add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. divide batter between prepared pans.
• 4 bake in preheated oven until toothpick comes out clean, about 1 hour.

Zippy Chicken Coleslaw

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 9
• 1 tablespoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/2 lb boneless skinless chicken breast
• 1 (3 ounce) package ramen noodles (hot and spicy flavor)
• 4 cups cabbage, shredded
• 2 cups broccoli coleslaw mix
• 3 green onions, chopped
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons almonds, sliced and toasted
• 3 tablespoons sugar
• 2 tablespoons reduced sodium soy sauce
• 4 1/2 teaspoons cider vinegar
• 2 1/4 teaspoons water
• 2 1/4 teaspoons canola oil
• 1/8 teaspoon pepper

Recipe

• 1 in a small bowl, combine the first 8 ingredients; rub the mixture over both sides of chicken.
• 2 broil chicken 3-4 inches from the heat for 5-6 minutes on each side or until juices run clear.
• 3 when chicken is cool enough to handle, shred with two forks; cool completely.
• 4 set aside seasoning packet from ramen noodles.
• 5 break noodles into small pieces; place in a large bowl.
• 6 add the cabbage, broccoli slaw, onions, sesame seeds, almonds and chicken.
• 7 in a jar with a tight fitting lid, combine the last 6 ingredients to make the dressing (from sugar to pepper).
• 8 add the contents of seasoning packet to the dressing; shake well.
• 9 pour over coleslaw and toss to coat.

Loveless Cafe's Braised Lamb Chops

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

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 36 ounces boneless center cut lamb chops, trimmed of any fat
• 1 teaspoon dijon mustard
• 1 tablespoon red wine vinegar
• 2 tablespoons light-brown sugar
• 1 tablespoon worcestershire sauce or 1 tablespoon soy sauce
• 1 teaspoon garlic salt
• 1 sprig fresh parsley, for garnish

Recipe

• 1 heat oil in a large heavy-bottomed skillet over medium high heat.
• 2 brown lamb chops on all sides, 2 to 3 minutes per side.
• 3 meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, worcestershire sauce, and garlic salt with 1/3 cup water.
• 4 pour over lamb chops. reduce heat, cover, and cook until tender, about 1 hour.
• 5 transfer lamb to a serving platter.
• 6 raise heat to medium-high and cook sauce until thickened, about 5 minutes.
• 7 pour sauce over lamb chops; garnish with parsley and serve immediately.

Kid-friendly Mediterranean Turkey Burgers

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

Ingredients

• Servings: 6
• 1 1/2 lbs ground turkey
• 1 medium bosc pear, peel, cored and coarsely grated (firm)
• 1 egg, beaten (or 1/4 cup egg substitute)
• 1 cup panko breadcrumbs (japanese style bread crumbs)
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 garlic cloves, very finely minced
• 1 1/2 teaspoons fresh sage, finely chopped
• 1 1/2 teaspoons fresh rosemary leaves, finely chopped
• 1/4 teaspoon ground allspice
• 1 teaspoon coarse salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary, and allspice in a large bowl until well combined.
• 2 add the salt and pepper or more to taste. (to test the flavor, cook a tsp or two of the meat mixture in the microwave or small skillet).
• 3 divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. this will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger.
• 4 refrigerate the patties until the grill is ready.
• 5 prepare a charcoal fire or a gas grill to medium-hot.
• 6 wipe the rack with canola oil and lay the burgers on it indentation side up.
• 7 let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes.
• 8 flip the burgers and continue grilling until they are completely cooked through (the juices will run clear) another 5 to 7 minutes.

Kielbasa Skillet

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 (28 ounce) bag o'brien frozen potatoes
• 1 (16 ounce) bag frozen mixed vegetables
• 7 ounces reduced-fat kielbasa (half-package)
• 1/2 cup 2% cheddar cheese, shredded
• salt and pepper

Recipe

• 1 heat oil in a large skillet.
• 2 add potatoes and mixed vegetables. cover and cook 6-8 minutes, stirring occasionally.
• 3 meanwhile, slice kielbasa in half lenghtwise and then into very thin slices.
• 4 stir kielbasa into skillet. cook and cover another 8-10 minutes, stirring occasionally.
• 5 remove skillet from heat and stir in cheese. salt and pepper to taste.

Spicy Green Bean Saute

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

Ingredients

• Servings: 4
• 2 teaspoons cornstarch
• 3/4 cup reduced-sodium chicken broth or 3/4 cup vegetable broth
• 1/4 cup low-sodium teriyaki sauce
• 1/8 teaspoon cayenne pepper
• 1 lb fresh green beans, cut into 2-inch pieces
• 1 medium onion, thinly sliced
• 1/2 cup chopped sweet red pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
• 1 tablespoon canola oil

Recipe

• 1 in a bowl, combine the cornstarch, broth, teriyaki sauce and cayenne pepper until smooth; set aside.
• 2 in a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender.
• 3 stir cornstarch mixture and add to the pan.
• 4 bring to a boil; cook and stir for 2 minutes until thickened.

Mango Bearnaise Sauce

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

Ingredients

• 1 tablespoon canola oil
• 12 tablespoons butter
• 2 shallots, finely chopped
• 2 sprigs fresh tarragon, chopped (2 or 3 springs)
• 2 sprigs fresh parsley, chopped
• 1/2 cup mango, diced
• 2/3 cup vinegar
• 3 egg yolks, at room temperature
• 2 tablespoons cold water
• salt and pepper

Recipe

• 1 in a sauce pan, heat the oil and 1 tablespoon of butter. add shallots, half the tarragon, half the parsley, 1/4 cup of the mangoes and the vinegar. cook over gentle heat for 20 minutes or until only 1 tablespoon of liquid remains. strain through a fine mesh sieve.
• 2 to clarify butter, melt the remaining 11 tablespoons of butter in a double boiler over hot heat. after several minutes, milk solids will settle at the bottom. pour the clear butter into a bowl, leaving the milky residue behind.
• 3 to finish the bearnaise, combine the egg yolks and the vinegar mixture in a double boiler over hot water. whisk well. gradually incorporate cold water, salt and pepper, continuing to whisk vigorously until the mixture becomes creamy. remove the double boiler from the heat and continue whisking while adding the clarified butter in a thin stream.
• 4 stir the remaining tarragon, parsley and mango into the mixture. use bearnaise immediately or reserve in a double boiler over hot but not boiling water.

Quick & Easy Lamb Sausage

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

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1 teaspoon fennel seed
• 1 teaspoon ground sage
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon pepper
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon onion salt
• 1/4 teaspoon allspice
• 1/4 teaspoon snippped fresh rosemary (or 1/8 teaspoon ground dried)
• 2 tablespoons canola oil or 2 tablespoons light olive oil
• 2 tablespoons cold water
• 1/8-1/4 teaspoon cayenne pepper or 1/4-1/2 teaspoon red pepper flakes
• 1 1/2 tablespoons pure maple syrup or 2 teaspoons pancake syrup or 1/4 teaspoon maple extract
• 1 1/2 tablespoons cold water (for juicier patties)
• 1 tablespoon melted butter (for moister patties) or 1 tablespoon canola oil (for moister patties)
• 1 dash ground cloves
• 1 dash ground ginger
• 1 dash ground nutmeg
• 2 tablespoons minced fresh basil leaves
• 2 tablespoons grated parmesan cheese or 2 tablespoons grated romano cheese
• 1 -2 tablespoon red wine (optional, for old-world flavor)
• 1 teaspoon grated fresh onion
• 1 clove fresh mashed garlic
• 1 dash cayenne pepper
• 1 dash ground nutmeg (optional)
• 2 tablespoons minced fresh basil leaves
• 2 tablespoons fresh grated parmesan cheese or 2 tablespoons grated romano cheese
• 1/8 teaspoon ground nutmeg (optional)
• 2 tablespoons red wine
• 1 tablespoon paprika
• 1 teaspoon mashed fresh garlic
• 1 teaspoon grated fresh onion
• 1 dash cayenne pepper
• 1 teaspoon snipped green onions or 1 teaspoon chives
• 1 clove fresh mashed garlic
• 1/2 teaspoon mashed fresh ginger or 1/2 teaspoon ginger powder
• 1/4 teaspoon sesame oil
• 1/4 teaspoon pepper (in addition to basic recipe amount)
• 1/2 teaspoon chili paste with garlic (optional)
• 1/8 teaspoon chinese five spice powder (optional)

Recipe

• 1 to make basic lamb sausage recipe: place ground lamb into a large bowl. measure and distribute ingredient items evenly over lamb. wearing kitchen gloves, combine mixture using hands until thoroughly blended. brown lamb sausage in skillet, or cook according to recipe directions.
• 2 to make variation sausage recipe: add specified additional ingredients before mixing. brown in skillet, or cook according to recipe directions.

Thanksgiving Spinach Salad & Sweet Onion Dressing

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 2 eggs
• 10 -12 slices bacon
• 1/2 cup slivered almonds
• 2 (8 ounce) bags spinach (see note)
• 1 (6 ounce) can water chestnuts, sliced
• 1 (15 ounce) can bean sprouts
• 1 (6 ounce) can mandarin oranges
• 1 cup canola oil
• 1 medium yellow onion, quartered
• 1/8 cup cider vinegar
• 3/4 cup brown sugar, packed
• 1/3 cup catsup
• 1 teaspoon worcestershire sauce

Recipe

• 1 hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
• 2 while that is working, fry the bacon, crumble into bite-size pieces; set aside.
• 3 toast the almonds to a light golden brown (watch carefully so they don't burn).
• 4 dump greens into a large serving bowl; set aside.
• 5 drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside.
• 6 dressing: add all these ingredients to a blender and pulse whirl until well-mixed (but not pulverized---you want to see little flecks of onion in there).
• 7 add water chestnuts, sprouts and oranges to the greens.
• 8 drizzle dressing lightly over salad; toss gently.
• 9 serve salad along with remaining dressing.
• 10 note: make one bag spinach, the other bag romaine or a mixture of something interesting.

Red Hot Carrots

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• 1 lb carrot, sliced into rounds
• 1 -2 pickled jalapeno pepper, chopped
• 3 teaspoons jalapeno pickling liquid
• 2 teaspoons oil, preferably canola or corn
• 2 teaspoons minced onions
• 2 teaspoons cumin seeds, toasted and ground
• 1 teaspoon vinegar
• 1 clove garlic, minced
• 1 pinch sugar
• salt

Recipe

• 1 blanch the carrots in a pan of boiling water, drain and rinse in cold water.
• 2 drain again.
• 3 in a nonreactive bowl, mix the remaining ingredients.
• 4 add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
• 5 before serving, taste and adjust the seasoning.
• 6 if needed.
• 7 they will keep in refrigerator for several days.

Green Chile Corn Muffins

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

Ingredients

• 1 1/4 cups stone ground cornmeal
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup sharp cheddar cheese, shredded
• 1 (8 ounce) can cream-style corn
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies
• 1/2 cup canola oil
• 2 eggs, lightly beaten

Recipe

• 1 preheat the oven to 400ºf.
• 2 spray miniature muffin tins with non stick spray.
• 3 in a small bowl, combine the cornmeal, salt, and baking powder, stirring with a metal spoon.
• 4 add the cheese, corn, sour cream, and chilies; stir until lightly combined.
• 5 add the oil and eggs and stir until everything is just combined; do not overmix. the batter will be very stiff.
• 6 place about 1/2 tbs of batter into each muffin cup.
• 7 bake for 18-20 min or until lightly golden.
• 8 serve warm.

Steamed Cauliflower In Spicy Tomato Sauce

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

Ingredients

• Servings: 4
• 2 small heads cauliflower
• 2 cups water
• 1 teaspoon salt, divided
• 1/2 teaspoon cumin seed
• 1 teaspoon coriander seed
• 3 tablespoons canola oil
• 1 teaspoon ginger, freshly ground
• 1 teaspoon garlic, finely grated
• 1/2 teaspoon ground turmeric
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 medium green serrano chili, cut lengthwise in quarters
• 1/2 teaspoon cayenne
• 2 tablespoons cilantro, minced

Recipe

• 1 place cut cauliflower in saucepan with water and 1/2 tsp salt. cover and simmer till cauliflower is crisp-tender, about 10 minute set aside and cover to keep warm.
• 2 heat small skillet over low heat and roast cumin seeds until dark and fragrant. remove cumin from pan and set aside to cool. add coriander seeds to pan and slowly roast them till dark brown. do not burn spices. when coriander seeds have cooled, use clean coffee grinder to grind them with the cumin seeds and set aside.
• 3 heat oil in large saucepan and add ginger, garlic, and turmeric. stir constantly over medium heat until mixture turns golden brown. this will happen quickly, so be careful not to burn it. crush tomatoes with hands and add them to pan along with juices. when tomatoes come to a boil, stir in chile, cayenne, cumin, coriander, and remaining 1/2 tsp salt. lower heat and simmer sauce about 8 minutes or till tomatoes are well cooked. the oil will start to separate from sauce. add cilantro and simmer 1-2 more minutes.
• 4 place warm cauliflower on platter, pour sauce over it, and serve dish immediately.

Seasoned Oyster Crackers

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces of plain oyster crackers
• 2/3 cup oil (i use canola, but vegetable is fine)
• 1 (1 ounce) package powdered ranch dressing mix
• 1 teaspoon garlic powder
• 1 -2 teaspoon dill

Recipe

• 1 mill all ingredients in a large bowl.
• 2 let set for a 1/2 hour-45 minutes.
• 3 enjoy!

Hot 'n Honeyed Chicken Wings

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

Ingredients

• Servings: 4
• 3 lbs chicken wings
• 2/3 cup liquid honey
• 1/4 cup dijon-style mustard
• 2 tablespoons fresh ginger, grated
• 3/4 cup picante sauce (see note above)
• 1/3 cup soy sauce
• 3 tablespoons canola oil
• 1/2 teaspoon orange peel, grated (zest)

Recipe

• 1 cut off and discard wing tips, then cut each wing in half at the joint.
• 2 place in a shallow dish.
• 3 combine remaining ingredients, mix well, and pour over wings; cover and refrigerate at least six hours (or overnight).
• 4 preheat oven to 400°f
• 5 place wings and sauce in a single layer on a foil-lined cookie sheet.
• 6 bake 40 to 45 minutes, or until nicely browned.
• 7 serve with additional picante sauce.

Dairy Free/gluten Free Millet Bread

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

Ingredients

• 1 1/2 cups millet flour
• 1/2 cup soy flour
• 3 tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 cup canola oil or 1/4 cup other cooking oil
• 1/4 cup honey
• 1 cup water

Recipe

• 1 preheat oven to 375f.
• 2 grease one 9" x 5" loaf pan.
• 3 mix dry ingredients in a bowl.
• 4 pour in cooking oil, honey, and water.
• 5 stir completely until mix is thick and moist.
• 6 spoon batter into loaf pan.
• 7 bake 45 minutes to 1 hour or until tester comes out clean.
• 8 *variations:substitute 1 cup orange juice for water.

Mushrooms, Asparagus And Shrimp Over Egg Noodles

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/2 lb asparagus, cut into 2 inch pieces
• 12 ounces egg noodles
• 2 tablespoons canola oil
• 340 g shrimp
• 1 tablespoon fresh garlic, minced
• 1 (8 ounce) package cremini mushrooms, sliced
• 20 cherry tomatoes, halved
• fresh black pepper
• soy sauce, to taste

Recipe

• 1 cook asparagus until tender in a large pot of boiling water. remove with tongs and place in a bowl of cold water, this will stop the cooking process. set aside.
• 2 cook egg noodles in the same pot of boiling water according to package directions. drain and set aside.
• 3 add 1 tbsp of oil to a hot large pan or wok. add garlic and shrimp, cook until shrimp are pink. remove shrimp from pan using tongs, set aside.
• 4 add remaining oil to the pan. add mushrooms and saute just until starting to brown, about 3 minutes. return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. cook another 1-2 minutes.
• 5 add mushroom mixture to noodles and toss to blend. serve hot.

Sellou (moroccan Cookie Mixture)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 1/2 cups flour, sifted
• 3/4 cup sesame seeds
• canola oil, for frying
• 1 1/4 cups blanched skinless almonds, sliced
• 1/3 cup powdered sugar
• 1/2-1 teaspoon ground cinnamon
• 1/4-1/2 tablespoon ground aniseed (ground anise)
• salt, to taste
• 1/3-1/2 cup ghee (clarified butter)

Recipe

• 1 brown the flour: this can be done up to a week prior to making the sellou. preheat the oven to 400f (200c). place the flour in a very large baking pan and bake for about 30 minutes or until light-to-medium golden brown.
• 2 stir every five minutes to prevent burning and to help the flour color evenly. when the flour is cool, sift it several times to remove any balls. cover and store until needed.
• 3 toast the sesame: spread the sesame in a single layer on a large baking sheet, and toast in a 400° f (200° c) oven for 15 to 20 minutes, or until crunchy and nutty in flavor. (or, toast the sesame in batches in a skillet over medium-low heat, stirring constantly.) when the sesame is cool, store in a covered container until needed.
• 4 fry the almonds: heat 1/2 inch of oil in a large frying pan over medium heat, and fry the almonds in batches, stirring constantly, until light golden brown. the almonds will continue to darken to a richer golden brown once they're removed from the oil. drain and cool the fried almonds.
• 5 note: be careful not to let the oil get so hot that the almonds brown too quickly and take on a burnt flavor. the frying should take about five to 10 minutes for the almonds to color properly so that they are cooked inside as well as out.
• 6 assembling the sellou: melt the clarified butter and set aside.
• 7 in a very large mixing bowl, sift the browned flour, powdered sugar, spices and salt through a fine sieve. discard any tiny balls of browned flour that remain. use your hands to toss and thoroughly blend the mixture.
• 8 reserve 2-3 tbsp of unground sesames to mix into the sellou for crunch and texture. finely grind the rest of the sesame seeds in a food processor until almost paste-like.
• 9 separate the almond into two bowls. grind half the almonds to a smooth paste and the other half just until the oils are released. add both the almonds & sesame pastes to the flour mixture.
• 10 next, use your hands to toss and thoroughly blend everything together. taste and add a little more sugar or spices if desired.
• 11 gradually work in enough of the melted, clarified butter to form a glistening mixture that is moist enough to pack into a ball or mound.
• 12 knead the sellou for a few minutes to ensure everything is mixed thoroughly before transferring to a plastic container. (the sellou will continue to absorb the butter and dry a little bit as it is stored.).
• 13 let the mixture to cool and then cover. sellou keeps well for two months or longer in an airtight plastic container. it can also be frozen for up to six months. allow newly prepared sellou to sit for a day or two before freezing.

Asparagus Mustard Mimosa

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

Ingredients

• 2 (12 ounce) bags green giant® asparagus, trimmed
• salt and pepper
• 1 tablespoon cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon sugar
• 3 tablespoons canola oil
• 1 large hard-boiled egg, peeled

Recipe

• 1 bring a large saucepan of water to a boil and generously salt it. add the asparagus and cook until bright green and crisp-tender, about 3 minutes. drain, rinse under cold water until cool, and drain again.
• 2 meanwhile, in a small bowl, whisk the vinegar, mustard, sugar, and a pinch each of salt and pepper until the sugar dissolves. whisk in the oil until smooth. drizzle over the asparagus, then grate the eggs with a zester on the fine holes of a box grater over the asparagus.

Elsässer Flamkuchen Or Tarte D'alsace

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 21 g fresh yeast (approx. 1/2 cube)
• 600 g all-purpose flour, you can also use whole wheat flour
• 1 teaspoon sugar
• 400 g onions, thinly sliced
• 300 g smokey bacon, cubed
• 250 g sour cream
• 150 g creme fraiche
• 6 tablespoons canola oil
• salt and pepper

Recipe

• 1 in a small bowl break up the yeast into smaller pieces using your hands. sprinkle with sugar and mix until the yeast becomes turns liquidy.
• 2 in a larger mixing bowl, add flour, 1/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture.
• 3 using the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. then with your hands knead into a smooth dough ball. place the dough back into the bowl and cover with a warm damp cloth. put in a warm dry place to rise for approximately 45 minutes.
• 4 whisk the sour cream and creme fraiche together until smooth. season with salt and pepper.
• 5 pre-heat the oven to 225 degrees celsius line a baking tray with baking paper. divide the dough into four portions.
• 6 roll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm).
• 7 place on the baking tray and allow to rest for another 20 minutes. cover the remaining dough balls.
• 8 spread 1/4 of the sour cream and creme fraiche mixture on the rolled out oval, sprinkle with 1/4 bacon and 1/4 sliced onions.
• 9 bake in the oven on the lowest rack for 8-10 minutes. take out and cut into 4 pieces and serve immediately.
• 10 repeat the steps 6 to 9 until you've used up the remaining three dough balls.

Potato Latkes

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

Ingredients

• 1 (20 ounce) package simply potatoes® shredded hash browns
• 4 green onions, finely chopped
• 1 large fresh carrot, grated
• 2 large eggs
• 2 tablespoons finely chopped red bell peppers
• 1 tablespoon chopped fresh cilantro
• coarse salt & freshly ground black pepper, to taste
• 1 cup fine dry breadcrumb
• vegetables (for frying) or canola oil (for frying)
• applesauce, and sour cream if desired

Recipe

• 1 preheat oven to its lowest setting.
• 2 in a large bowl, combine the potatoes, green onions, carrot, eggs, red pepper, cilantro and salt and pepper, to taste.
• 3 stir in half of the bread crumbs, then add the remainder slowly, stopping when the mixture is just thick enough to hold its shape, but not so loose that it dribbles off a spoon.
• 4 pour oil to a depth of 1/4 inch into a large, heavy skillet and heat over medium heat until a tiny drop of the batter sizzles upon contact.
• 5 using a 1/3-cup metal measure as a scoop, ladle the batter into the hot oil in the skillet, pressing each mound of batter into a small, flat pancake.
• 6 fry the pancakes until nicely browned on both sides, for approximately 4 to 5 minutes per side.
• 7 transfer the pancakes to a platter and keep warm in the oven while you fry the remaining pancakes.
• 8 serve immediately with sour cream and apple sauce, if desired.

Sue B's Chocolate Cake

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

Ingredients

• 3/4 cup cocoa powder
• 3/4 cup boiling water
• 1 cup buttermilk
• 1 cup canola oil
• 4 large eggs
• 1 teaspoon vanilla
• 2 cups sugar
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda

Recipe

• 1 mix cocoa and boiling water.
• 2 mix buttermilk, oil, eggs and vanilla together.
• 3 mix dry ingredients together.
• 4 mix dry ingredients into buttermilk/oil mixture.
• 5 mix in cocoa.
• 6 bake at 350 degrees fahrenheit in two greased and floured and parchment lined 9-inch round pans.
• 7 bake until tester comes out clean, approximately 30 minutes.

Potato Latkes (potato Pancakes)

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 2 large russet potatoes
• 1/2 onion
• 2 eggs
• 1/4 cup flour
• 1 teaspoon salt
• canola oil or vegetable oil

Recipe

• 1 wash and cut the potatoes small enough to fit through the top of the food processor for shredding. do not peel.
• 2 add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
• 3 mix beaten eggs, flour and salt in a large mixing bowl. add potatoes and onions and stir well.
• 4 heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
• 5 using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
• 6 drop potato mixture into hot oil in frying pan.
• 7 flip over when bottom is browned, then smash down to flatten into a pancake.
• 8 fry on 2nd side until brown.
• 9 drain on paper towels and then transfer to a cookie sheet in a single layer.
• 10 repeat until all of the latkas are done.
• 11 at this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
• 12 note: reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.

Orange Teriyaki Chicken

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (about 1 pound)
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 1/2 cup apple juice
• 1/2 cup teriyaki sauce
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1 (11 ounce) can mandarin orange segments, drained
• 2 green onions, thinly sliced

Recipe

• 1 preheat oven to 350f and lightly spray a 3 quart casserole dish.
• 2 arrange chicken breasts in casserole dish.
• 3 mix brown sugar and cornstarch.
• 4 add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
• 5 pour this over the chicken.
• 6 cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
• 7 uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.

Mandarin Chicken Stir Fry

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

Ingredients

• Servings: 4
• 4 cups cooked brown rice or 4 cups rice, hot
• 1 teaspoon canola oil
• 3 teaspoons frozen orange juice concentrate
• 2 teaspoons soy sauce
• 1/2 teaspoon cornstarch
• 1/4 teaspoon garlic powder
• 1 lb chicken breast, cut into thin strips
• 1/4 lb broccoli floret
• 1/4 lb carrot, cut into matchsticks
• 1 small onion, cut into 16 wedges
• 1 can water chestnut, drained and quartered
• 1 can mandarin segment
• 4 teaspoons slivered almonds

Recipe

• 1 while rice is cooking: combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.
• 2 in a large skillet heat oil over medium high heat.
• 3 add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.
• 4 add remaining ingredients except mandarine segments rice and cook for about 8 minutes.
• 5 you want veggies tender-crisp.
• 6 around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.
• 7 plate up on top of rice and sprinkle almonds on top.

Turkey Reuben Sandwich

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

Ingredients

• 2 tablespoons dijon mustard
• 8 slices rye bread
• 4 slices swiss cheese (1 ounce each)
• 8 ounces smoked turkey, thinly sliced
• 2/3 cup sauerkraut, drained and rinsed
• 1/4 cup thousand island dressing
• 1 tablespoon canola oil

Recipe

• 1 spread about 3/4 teaspoon mustard over each bread slice. place 1 cheese slice on each of 4 bread slices. divide turkey evenly over cheese. top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. top each serving with 1 bread slice, mustard sides down.
• 2 heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. add 2 sandwiches to pan; top with another heavy skillet. cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. repeat procedure with remaining oil and sandwiches.

Turkey Reuben Sandwiches

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons dijon mustard
• 8 slices rye bread
• 4 ounces sliced reduced-fat swiss cheese (1-ounce slices)
• 8 ounces smoked turkey, thinly sliced
• 2/3 cup sauerkraut, drained and rinsed
• 1/4 cup fat-free thousand island salad dressing
• 1 tablespoon canola oil, divided

Recipe

• 1 spread about 3/4 teaspoon mustard over each bread slice. place 1 cheese slice on each of 4 bread slices. divide turkey evenly over cheese. top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. top each serving with 1 bread slice, mustard sides down.
• 2 heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. add 2 sandwiches to pan; top with another heavy skillet. cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. repeat procedure with remaining oil and sandwiches.

The Best (vegetarian) Chili

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

Ingredients

• Servings: 8
• 2 teaspoons canola oil
• 2 small onions, chopped
• 3 garlic cloves, minced
• 2 lbs morningstar farms meal starters grillers recipe crumbles
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (11 1/4 ounce) bottle guinness draught
• 1 cup coffee
• 2 (6 ounce) cans tomato paste
• 1 (14 ounce) can vegetable broth
• 2 tablespoons brown sugar
• 2 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon cocoa powder
• 1 teaspoon oregano
• 1 teaspoon cayenne
• 1 teaspoon coriander
• 1 teaspoon salt
• 2 (15 ounce) cans kidney beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can black beans

Recipe

• 1 heat oil in large pot.
• 2 cook onions, garlic, and recipe crumbles until brown.
• 3 add tomatoes, beer, coffee, tomato paste, and vegetable broth.
• 4 add spices.
• 5 stir in kidney beans.
• 6 reduce heat and simmer for 1 1/2 hours.
• 7 add pinto and black beans and simmer for another 30 minutes.

Lori's Squid With Chocolate Sauce

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

Ingredients

• Servings: 4
• 1 1/2 lbs squid
• 1 lb boneless lamb loin (cubed)
• olive oil (as needed)
• 3 onions (minced)
• 5 garlic cloves (minced)
• 1 tablespoon parsley (minced)
• 1/2 cup breadcrumbs (toasted)
• 1/2 cup pine nuts (toasted)
• salt
• fresh cracked pepper (to taste)
• 2 cups dashi
• 1 cup sake
• 1/2 cup pine nuts (toasted)
• 1 cup almonds (slivered, toasted)
• 4 ounces 70% dark chocolate (chopped)
• 1 dash ground cinnamon
• 1 dash almond extract
• 4 slices bread (crusts removed)
• canola oil (as needed)

Recipe

• 1 clean squid. place tentacles in a food processor. chop rest. set aside.
• 2 to processor add lamb. grind well.
• 3 heat 3/4 of an inch of olive oil in a skillet.
• 4 add the onion, garlic, parsley and breadcrumbs. saute 4 minutes.
• 5 add squid/lamb mix and the pine nuts, salt and pepper. saute 5 minutes.
• 6 drain. let cool.
• 7 to pan add the dashi and sake. reduce by half.
• 8 add the nuts, chocolate, cinnamon, almond extract and bread. puree.
• 9 heat oven 350.
• 10 place chopped squid meat in a sprayed 9x13. top with lamb mix, then puree.
• 11 bake 30 minutes.

Queso Blanco

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 tablespoon cooking oil (veggie, olive, canola, whatever you have)
• 1/4 cup onion, diced
• 1 large jalapeno, diced (or serrano, seeds and stem removed)
• 12 ounces american cheese, shredded
• 4 ounces monterey jack cheese, shredded (optional, don't use pre-shredded)
• 1/4-2/3 cup cream (or half-and-half, or whole milk)
• 1 roma tomato, seeds removed, diced
• 1 small bunch cilantro, roughly chopped

Recipe

• 1 heat the oil in a saute pan. cook the onion and pepper until softened and reduce heat to medium-low.
• 2 add the shredded cheese and 1/4 cup of the cream. stir until mostly melted.
• 3 add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
• 4 serve with chips, on migas.
• 5 keep warm in a small crock pot, if desired.

Zesty Ranch Crackers

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3/4 lb saltine crackers (3 sleeves)
• 1 cup canola oil
• 2 (1 ounce) packages original dry ranch dressing mix
• 1 (1 ounce) package fiesta dry ranch dressing mix
• 1 teaspoon crushed red pepper flakes

Recipe

• 1 put the crackers in a container that has a leak proof lid.
• 2 in a small bowl mix canola oil, all three packages of ranch salad dressing mix, and crushed pepper together.
• 3 pour the mixture evenly over the crackers. put the leak proof lid on the container and turn over and over until all crackers are coated.
• 4 let the crackers set for about one hour to soak up all the oil.
• 5 place them in a clean container to store.

Pecan-cranberry Tart

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

Ingredients

• Servings: 10
• 1/2 cup old fashioned oats
• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons canola oil
• 3 tablespoons water
• 1 cup pecan halves, divided
• 2/3 cup packed dark brown sugar
• 1/2 cup fat free egg substitute
• 2 large egg whites
• 1/3 cup light corn syrup
• 1 1/2 tablespoons cider vinegar
• 1 tablespoon butter, melted
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1/3 cup coarsely chopped dried cranberries

Recipe

• 1 preheat oven to 375 degrees f. lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.
• 2 to make crust: spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. let cool. place the oats in a food processor and process until coarsely ground.
• 3 stir together oats, flour, sugar, baking powder and salt in a large bowl. drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. using a fork, stir in water, 1 tablespoons at a time, until dough just comes together.
• 4 turn the dough out onto a floured surface and knead 7 to 8 times. roll dough out to an 11-inch circle, dusting with flour if necessary. transfer dough to prepared pan, pressing to fit. trim edges. (if necessary, use scraps to patch any holes in crust.).
• 5 to make filling & bake: spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant. let cool and coarsely chop.
• 6 whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. stir in dried cranberries and chopped pecans. spoon filling into crust. arrange remaining 1/2 cup pecans on top of filling.
• 7 bake tart for 20 to 25 minutes, or until filling is set and crust is golden. cool completely in the pan on a wire rack.

Szechuan Chicken (or Tofu) In Lettuce Bundles (solo Cooking)

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

Ingredients

• Servings: 1
• 1 teaspoon peanut oil or 1 teaspoon canola oil
• 4 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes or 1/2 cup extra firm tofu, cut into 1/2 strips
• 1/4 green peppers or 1/4 red pepper, cut into 1/2 inch squares
• 1/2 cup celery, cut into 1/3 inch thick slices
• 1 teaspoon gingerroot (finely minced or grated)
• 1 garlic clove, minced
• 1/2 teaspoon sugar, for baking or 1/2 teaspoon splenda sugar blend for baking
• 1 1/2 teaspoons low sodium soy sauce
• 1 1/2 teaspoons rice wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 cup bean sprouts (optional)
• 1 tablespoon unsalted dry roasted peanuts
• 1 green onion, thinly sliced
• 2 leaves iceberg lettuce or 4 leaves boston lettuce

Recipe

• 1 chefs comment: the cooking for this stir-fry moves rather quickly so have your ingredients prepared and ready before you begin cooking.
• 2 place a large nonstick skillet over high heat for two minutes. add the oil and swirl oil to coat the pan. add the chicken, peppers, celery and ginger to the pan and cook for three minutes until the chicken is opaque.
• 3 stir the garlic and sugar/splenda into the pan. add the soy sauce, vinegar, red pepper flakes (and bean sprouts, if using) and cook an additional minute.
• 4 toss in the scallions and peanuts. take pan off the heating element.
• 5 place half of the stir fry into the cup of each lettuce leaf (towards the bottom). tuck in the sides of the lettuce leaves so it looks a bit like an open envelope. roll the bundle so that it looks a bit like an egg roll or burrito.
• 6 enjoy!
• 7 for vegetarian use the tofu.

Mixed Bean Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1 (19 ounce) can red kidney beans, rinsed and drained
• 1 (19 ounce) can kidney beans, rinsed and drained
• 1 (19 ounce) can black beans, rinsed and drained
• 1 (19 ounce) can romano beans, rinsed and drained
• 1 (19 ounce) can chickpeas, rinsed and drained
• 1 large red onion, chopped thinly
• 1 cup parsley, chopped
• 1/3 cup canola oil
• 1/2 cup vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 mix beans, onion and parsley together in a large mixing bowl.
• 2 in a separate bowl mix together oil, vinegar, salt and pepper. add to bean mixture and mix.
• 3 refrigerate until ready to serve. enjoy!

Spicy Grilled Chicken Wings

Total Time: 12 hrs 20 mins Preparation Time: 12 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cloves garlic
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (or to taste)
• 1/4 cup canola oil or 1/4 cup olive oil
• 1 1/2 lbs chicken wings

Recipe

• 1 place the pepper and salt in a medium bowl.
• 2 add the garlic cloves and crush into the salt and pepper to make a thick paste.
• 3 add the lemon juice, crushed red pepper, and hot sauce.
• 4 whisk in the olive oil slowly until well combined.
• 5 place the chicken wings in a large sealable plastic bag.
• 6 add the marinade and seal the bag tightly.
• 7 shake the bag well to coat.
• 8 refrigerate for 12-48 hours.
• 9 remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
• 10 grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
• 11 do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
• 12 throw away the marinade.
• 13 serve hot, at room temperature, or chilled (see how versatile this is?).
• 14 the wings can be refrigerated for up to 2 days before serving chilled, or reheated.

Mandarin Orange And Green Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup sliced almonds
• 2 tablespoons sugar
• 1/2 head iceberg lettuce
• 1/2 head romaine lettuce
• 1 cup celery, chopped
• 2 whole green onions, chopped
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 teaspoon salt
• 1 dash black pepper
• 1/4 cup canola oil
• 1 tablespoon chopped parsley
• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 3 -4 dashes tabasco sauce

Recipe

• 1 in small pan over medium-low heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. watch carefully as they burn easily.
• 2 cool and stir in airtight container.
• 3 mix dressing ingredients and chill.
• 4 mix lettuces, celery and green onion in large salad bowl.
• 5 just before serving, add almonds and oranges, and toss with dressing.

Orange Teriyaki Chicken

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/4 cup soy sauce (i combine teriyaki and lite soy)
• 3 tablespoons onions, chopped
• 2 minced garlic cloves
• 1 tablespoon canola oil
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper sauce
• 6 ounces frozen orange juice concentrate
• 7 boneless skinless chicken breasts

Recipe

• 1 combine all ingredients except chicken. place chicken breasts in freezer bag, pour marinade over chicken, freeze.
• 2 thaw, reserve marinade, grill for about 35 minutes, brushing marinade on.
• 3 or- i have dumped this all in the crockpot and it came out great- lots of good "sauce" for the brown rice -- .

Gourmet Real Mayonnaise

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 fresh whole egg
• 1 fresh egg, yolk
• 2 1/2 teaspoons distilled vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 1 pinch garlic powder
• 1 pinch pepper
• 3/4 cup canola oil

Recipe

• 1 note: i have been making mayonnaise for years and have never had a single ocurrrence of "salmonella"! use only the freshest crack-free eggs that have been properly refrigerated. before breaking eggs, sanitize the outer shells first, then rinse well for added safety. serve prepared mayonnaise using a clean utensil which has not had contact with other ingredients. keep unused mayonnaise sealed and refrigerated. since any natural preservative-free mayonnaise is perishable, use within 3 days.
• 2 select a durable, quality kitchen blender with a removable center lid knob.
• 3 crack one whole egg into the blender.
• 4 separate another egg then add the yolk into blender.
• 5 add the remaining ingredients except the canola oil (2 1/2 teaspoons distilled vinegar, 1 1/2 teaspoons fresh lemon juice (remove any seeds before adding!), 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch pepper); place blender lid into place.
• 6 turn blender on to the whip setting for a few seconds to emulsify mixture; stop blender and remove lid; remove blender lid's center knob to leave a feeding hole; replace adjusted lid.
• 7 into a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
• 8 slowly trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
• 9 transfer mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration), or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days).
• 10 serve with your favorite foods and enjoy!

Turkey Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/2 lb turkey breast, cooked
• 1/8 cup red onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup apple, chopped
• 1/8 cup dried cranberries, chopped
• 1/2 teaspoon garlic powder
• 3 tablespoons canola oil mayonnaise
• 1 tablespoon nonfat sour cream
• 1/2 teaspoon dijon mustard
• 1 tablespoon vinegar
• 1 pinch dried thyme
• 1 pinch salt
• 1 1/2 cups spinach
• 6 whole wheat tortillas

Recipe

• 1 mix together first 12 ingredients.
• 2 using a food processor, pulse mixture for 2 to 3 seconds at a time until mixture finely diced.
• 3 spread a 1/4 cup of spinach on top of a tortilla. place 1/4 cup of turkey mixture on top of spinach and fold tortilla burrito style.

Southwest Barbecued Chicken With Tomato Red Pepper Dressing

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

Ingredients

• Servings: 2
• 1 teaspoon red chili powder (or to taste)
• 1 teaspoon canola oil
• 1/2 teaspoon honey (optional)
• 2 boneless skinless chicken breast halves (about 8 ounces)
• 1 (6 ounce) can tomato paste (use contadina pesto tomato paste if you find it)
• 1 whole roasted red pepper (or pimento from a jar)
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 garlic clove, chopped
• 1 teaspoon dried basil

Recipe

• 1 tomato red pepper salad dressing:.
• 2 combine all ingredients in a blender container. blend until well mixed.
• 3 prepare barbecued chicken:.
• 4 preheat the oven to 375 degrees (or, fire up the grill).
• 5 mix together the salad dressing, red chile powder, canola oil and honey, if using. pour half the dressing over the chicken breasts in a lightly oiled or nonstick baking dish.
• 6 bake for 10 minutes. baste with remaining sauce and cook about another 10-15 minutes or until done. be careful not to overcook.