Oat And Almond Cake

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

Ingredients

• 1 1/2 cups almond meal
• 1/2 cup rice flour
• 1/2 cup rolled oats
• 1 cup splenda sugar substitute
• 30 ml baking powder
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 2 eggs
• 300 ml milk
• 100 ml canola oil

Recipe

• 1 mix together dry ingredients.
• 2 beat eggs.
• 3 add milk and vanilla extract.
• 4 mix into dry ingredients.
• 5 bake in a preheated oven at 160 celsius for 20-25 minutes until golden brown.

Shrimp-potato Burrito With Sundried Tomato Salsa

Total Time: 32 mins Preparation Time: 8 mins Cook Time: 24 mins

Ingredients

• 2 1/4 cups chicken broth
• 1 cup simply potatoes diced potatoes with onion
• 1 cup brown rice
• 1 (15 ounce) can black beans, drained
• 2 stalks green onions, sliced
• 1 teaspoon taco seasoning
• 1/2 cup sun-dried tomato, soaked in hot water
• 1/2 cup cilantro, springs rinsed
• 2 ounces fresh lime juice
• 1 tablespoon hot sauce
• 2 tablespoons canola oil
• 8 ounces frozen cooked baby shrimp, thawed (60-70 ct)
• 2 garlic cloves, minced
• 2 teaspoons pureed chipotle chiles in adobo
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• salt and pepper
• 4 (10 inch) soft tortillas, warmed
• 1/2 cup sour cream
• 1 cup chopped fresh spinach
• 1/2 cup goat cheese, crumbled
• 1/4 cup diced red bell pepper
• 1 hass avocado, freshly sliced
• 0.5 (15 ounce) can black beans, drained
• 1 cup salsa

Recipe

• 1 in a saucepan over medium-high heat, bring chicken broth to a boil. add simple potatoes diced potatoes with onion, and cook until potatoes are semi-soft. remove from liquid, using a slotted ladle.
• 2 add brown rice and black beans (reserving half for later) to boiling broth. stir in part of green onion and taco seasoning. cover with a lid; cook on low for about 20 minutes or until liquid is absorbed. keep warm.
• 3 in a blender, puree together sundried tomatoes, cilantro, lime juice and hot sauce, adding a few teaspoons of water if needed. season with salt and pepper. set salsa aside. (can be made ahead and refridgerated.).
• 4 heat oil in a skillet over medium heat. add cooked potatoes, onion and shrimp; cook for a minute a half, stirring a few times. mix in garlic and spices. cook for 30 seconds and season.
• 5 spread sour cream on each warm and pliable tortilla. top with ingredients in the order listed. roll up, and cut in half on the bias. serve with rice and beans garnished with sliced green onions.

Honey Lime Dressing Ohana's - Walt Disney World

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup honey
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/2 cup cider vinegar
• 1/4 cup lime juice
• 1/4 cup diced onion
• 1 cup canola oil

Recipe

• 1 place all ingredients except oil into blender; mix till smooth.
• 2 slowly add oil until well incorporated into dressing.

Honey Lime Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup lime juice (about 2 limes)
• 1 tablespoon canola oil
• 2 tablespoons honey
• 1/4 teaspoon cinnamon (allspice or cardamom work too)
• 1/8 teaspoon paprika

Recipe

• 1 i like to mix my salad dressings in a glass jar with a lid.
• 2 combine all ingredients and shake well to combine.
• 3 chill.
• 4 shake again before serving.

Molasses Oatmeal Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1/2 cup vegetable oil or 1/2 cup canola oil
• 1 1/4 cups sugar
• 2 eggs
• 1/3 cup molasses
• 2 cups oatmeal
• 2 cups flour
• 1 teaspoon salt (optional)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup pecans, chopped
• 1 cup raisins
• 1 teaspoon baking powder
• sugar, for rolling

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix all ingredients together, dough will be thick.
• 3 using your hands, form into small balls (the size of a radish), and roll in sugar.
• 4 place on greased cookie sheet, making sure cookies do not touch each other.
• 5 bake at 350 degrees for 12 minutes.

Pineapple Cake With Cream Cheese Frosting

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

Ingredients

• 1 (18 1/4 ounce) package yellow cake mix, i prefer betty crocker
• 1 (20 ounce) can crushed pineapple, undrained
• 2 large eggs
• 1/3 cup canola oil
• 1 cup coconut
• 1 cup chopped nuts
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 4 cups powdered sugar
• 1/2 teaspoon clear vanilla
• 2 -4 tablespoons water

Recipe

• 1 preheat oven to 350 degrees.
• 2 for cake: add pineapple, juice included, along with eggs and oil. mix well. add optional coconut and nuts if desired. pour into (2) 9" round cake pans, greased and floured. spread evenly.
• 3 bake 25 - 35 minute or till toothpick inserted in center comes out clean. remove and cool on wire racks 5 minute invert and cool additional 10 minute
• 4 run knife along edges, loosen and place on cake plate.
• 5 prepare frosting.
• 6 frosting:.
• 7 cream the butter with the cream cheese till mixed well.
• 8 add powdered sugar, 1 cup at a time.
• 9 add vanilla and water.
• 10 consistency should be spreadable but not too runny or too stiff.

Oatmeal Cinnamon Muffins

Total Time: 41 mins Preparation Time: 25 mins Cook Time: 16 mins

Ingredients

• Servings: 8
• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed dark brown sugar (dark give them more color)
• 1/4 cup canola oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon

Recipe

• 1 in large mixing bowl soak oats in buttermilk 15 minutes.
• 2 stir in egg, sugar& oil.
• 3 combine flour, baking powder, baking soda& cinnamon.
• 4 stir into oat mixture until just moist.
• 5 fill greased or paper lined muffin cups 3/4 full.
• 6 bake at 400 degrees 16-18 minutes or until done.
• 7 cool in pan 5 minutes.
• 8 remove to a wire rack.
• 9 8- 9 muffins.

Wild Mushroom Beef Stew With Herbed Zucchini Noodles

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

Ingredients

• Servings: 4
• 2 (10 ounce) cans beef broth
• 2 ounces assorted dried mushrooms
• 1 tablespoon canola oil
• 1 1/2 lbs beef eye round, cut into 1-inch cubes
• 1 small red onion, diced
• 1 carrot, sliced into thin rounds
• 1 parsnip, sliced into thin rounds
• 1 stalk celery, sliced thin
• 4 garlic cloves, crushed
• 2 sprigs fresh thyme
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup red zinfandel wine
• 1 (14 ounce) can crushed tomatoes
• 2 tablespoons red wine vinegar
• 1/2 cup fresh parsley leaves, chopped
• 2 large zucchini
• 2 teaspoons unsalted butter
• 1 tablespoon fresh parsley leaves, chopped
• 1 tablespoon fresh thyme leave, chopped
• 1 tablespoon fresh oregano leaves, chopped
• 1 teaspoon lemon pepper
• 4 ounces egg noodles, cooked and drained
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon parmesan cheese, freshly grated

Recipe

• 1 bring beef broth to a boil in a small saucepan over medium-high heat. turn the heat off, and add the dried mushrooms. set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes.
• 2 heat a heavy bottom nonstick dutch oven or stockpot with the canola oil over medium- high heat. add the beef cubes, being careful not to overcrowd the pot. sear the cubes on all sides until well browned. (take your time on this step, because if you skimp or rush here, the stews flavor will suffer). once browned, remove cubes and set aside. drain any excess oil.
• 3 return the dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. saute until onions begin to caramelize. once the onions have taken on a caramel color, add the tomato paste and mix well. allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color.
• 4 remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. chop mushrooms roughly and set aside.
• 5 pour beef broth through a coffee filter into a measuring cup. this will separate any accumulated sand from our flavorful broth. set aside.
• 6 once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. stir for about 1 minute to cook out the flour flavor. add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. pour in the beef broth and crushed tomatoes. bring to a simmer for approximately 5 minutes or until stew thickens.
• 7 add the seared beef cubes and the mushrooms to the pot. cover and simmer over medium-high heat until meat is tender, about 15 minutes. stir in the red wine vinegar. taste and adjust flavor with salt and pepper. stir in parsley and remove from heat. serve with herbed zucchini noodles, instructions below.
• 8 carefully drag a vegetable peeler the length of the zucchini to create long strands. discard centers with the seeds.
• 9 heat a large nonstick saute pan over medium heat with the butter. add the zucchini and quickly toss to coat with the butter. add parsley, thyme, oregano, and lemon pepper. toss again and warm through, about 1 minute. add the egg noodles. toss once again until pasta is warmed through but zucchini remains crisp tender. taste and adjust flavor with salt and pepper. sprinkle with parmesan. toss again and serve warm.

Chinese Coleslaw (family Version)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 lb coleslaw mix
• 6 ounces beef-flavor ramen noodles, crumbled (two packages)
• 1 bunch green onion, chopped
• 1 cup sunflower seeds
• 1 cup sliced almonds
• 1/2 cup canola oil
• 1/2 cup red wine vinegar
• 2 tablespoons sugar
• 2 beef, flavoring packets (from both ramen noodle packages)

Recipe

• 1 in a large bowl, combine the coleslaw mix, green onions and sunflower seeds together.
• 2 in a ziplock bag, mix the broken ramen noodles and almonds together.
• 3 prepare the dressing by mixing the oil, vinegar, sugar and beef flavoring in a shakeable container.
• 4 serve by adding the noodle and almond combination to the coleslaw, green onion and sunflower mix. pour the dressing over the mixture and mix well.

Rhubarb Barbecue Sauce

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

Ingredients

• 1 cup fresh rhubarb or 1 cup frozen rhubarb, chopped
• 2/3 cup water
• 1 medium onion, finely chopped
• 1 teaspoon canola oil
• 1 garlic clove, minced
• 1 cup ketchup
• 2/3 cup packed brown sugar
• 1/2 cup dark corn syrup
• 2 tablespoons cider vinegar
• 2 tablespoons worcestershire sauce
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons hot pepper sauce
• 1/4 teaspoon salt

Recipe

• 1 in small saucepan, bring rhubarb and water to a boil.
• 2 reduce heat; simmer, uncovered, for 5-6 minutes or until tender.
• 3 remove from heat; cool slightly.
• 4 place the rhubarb in a blender or food processor.
• 5 cover; process until smooth, set aside.
• 6 in same saucepan, saute onion in oil until tender.
• 7 add garlic; saute 1 minute longer.
• 8 add the remaining ingredients.
• 9 whisk in rhubarb puree until blended.
• 10 bring to a boil.
• 11 reduce heat; simmer, uncovered, for 5 minutes.
• 12 use as a basting sauce for grilled meats.
• 13 store in the refrigerator.

Sweet Potato Peanut Bisque

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

Ingredients

• 2 large sweet potatoes
• 1 tablespoon canola oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups tomato juice or 3 cups vegetable juice
• 1 (4 ounce) can chilies, preferably hot, drained
• 2 teaspoons fresh ginger, minced
• 1 teaspoon ground allspice
• 1 (15 ounce) can vegetable broth
• 1/2 cup smooth peanut butter
• fresh ground pepper
• 2 tablespoons fresh cilantro, chopped for garnish

Recipe

• 1 cook the sweet potatoes until just cooked through. bake, microwave or boil. set aside to cool.
• 2 meanwhile heat oil in large saucepan or dutch oven over medium high heat. add onion and cook, until it just begins to brown, 2-4 minutes. add garlic and cook 1 minute more. stir in juice, chilies, ginger and allspice. simmer for 10 minutes.
• 3 peel the sweet potatoes and chop into bite-size pieces. add half to the pan. blend the other half along with the broth and peanut butter. puree until completely smooth. add the puree to the pan and stir well to combine. thin the bisque with water if needed. season with pepper. heat until hot. garnish with cilantro if desired.

tilapia w/lemon peppercorn sauce

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

Ingredients

• Servings: 2
• 3/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons drained bottle brined green peppercorns, lightly crushed
• 1 teaspoon butter
• 1 teaspoon canola oil
• 12 ounces tilapia fillets (2 pieces)
• salt, pepper
• 1/4 cup flour
• 2 teaspoons butter
• lemon wedge (to garnish) (optional)

Recipe

• 1 combine first 3 ingredients, set aside.
• 2 in a saute pan melt 1 tsp butter and oil.
• 3 mix flour with salt and pepper and dredge fillets, shaking off excess.
• 4 add to hot skillet and saute 3 minutes per side until fish flakes easily.
• 5 remove from pan.
• 6 add broth mixture to pan, scraping up browned bits.
• 7 bring to boil and reduce to 1/2 cup.
• 8 whisk in 2 tsp butter.
• 9 serve sauce over tilapia, garnished with lemon wedges.

Feta Cheese Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/4 cup red wine vinegar
• 2 teaspoons dijon-style mustard
• 2 garlic cloves, smashed
• 1/4 cup olive oil
• 1/4 cup canola oil
• salt and pepper, taste
• 1 tablespoon fresh thyme or 1 tablespoon basil leaves, finely chopped
• 1/4 cup feta cheese, crumbled

Recipe

• 1 combine red wine vinegar, mustard and garlic in a blender and puree for 30 secs. with blender running, drizzle in the oils; add salt and pepper. remove to a non-corrosive bowl. stir in herbs and feta cheese. best when made 1 day in advance.

Orange Banana Bread With Pecans

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

Ingredients

• Servings: 12
• 3/4 cupbrown rice flour (plus more for dusting pan)
• 6 tablespoons millet flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup firmly packed brown sugar
• 2-3 small orange
• 1 cup about 3 bananas mashed ripe banana
• 2 large eggs
• 1/4 cup canola oil
• 1/4 cup buttermilk
• 3/4 cup toasted pecans (chopped)

Recipe

• 1 preheat oven to 350º. coat an 8½x4½-inch loaf pan with cooking spray. line pan bottom with parchment paper. coat parchment with cooking spray; then dust entire pan with brown rice flour. shake for even coating; then gently tap out any excess flour. (do this prep even if your pan is nonstick.).
• 2 in a small bowl, whisk together ¾ cup brown rice flour, millet flour, baking powder, baking soda, and salt.
• 3 in a medium bowl, whisk brown sugar, orange zest, and banana until uniform. whisk in eggs, one at a time; then slowly whisk in oil. whisk in half the flour mixture, followed by half the buttermilk. whisk in remaining flour mixture, followed by remaining buttermilk. stir in pecans.
• 4 pour batter into prepared loaf pan. bake on middle oven rack for 50–60 minutes, rotating pan halfway through cooking time. bake until very firm to the touch (especially toward the center); do not underbake. cool 15 minutes. run a small spatula or butter knife around the bread’s perimeter; then invert onto a cooling rack. cool completely before slicing.

Decadent Double Chocolate Bundt Cake

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

Ingredients

• 2/3 cup granulated sugar
• 1/4 cup water
• 1/4 cup chocolate liqueur
• 2 tablespoons butter
• 1 1/2 teaspoons canola oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups granulated sugar
• 6 tablespoons butter, softened
• 2 large eggs
• 2 large egg whites
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups low-fat milk (1% is good)
• 2/3 cup semisweet mini chocolate chips
• 2 tablespoons powdered sugar

Recipe

• 1 to prepare glaze:.
• 2 combine first 4 ingredients in small saucepan. bring to a boil over medium high heat, stirring constantly. cool completely.
• 3 preheat oven to 350°f.
• 4 to prepare cake:.
• 5 drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. sprinkle with 2 tbsp flour, shaking out excess. coat prepared pan with cooking spray.
• 6 place 11/2 cups granulated sugar and 6 tbsp butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. add eggs and egg one at a time, beating well after each addition. beat in vanilla.
• 7 lightly spoon 3 cups flour into dry measuring cups; level off with knife. combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. beat 2 minutes. fold in chips. spoon batter into prepared pan, swirl batter with a knife.
• 8 bake at 350°f for 45 minutes or until wooden pick inserted in center comes out clean. immediately pour glaze over cake cool cake on wire rack for 30 minutes. invert cake onto serbving plate and sprinkle with 2 tbsp powdered sugar.

Wild Mushroom-cheddar Burger

Total Time: 1 hr 17 mins Preparation Time: 1 hr Cook Time: 17 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 12 ounces assorted mushrooms, chopped (such as cremini, lobster, chanterelles, and stemmed shiitakes)
• 1 small shallot, chopped
• kosher salt
• fresh ground black pepper
• 1 tablespoon chopped fresh thyme leave
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey
• 1 1/2 tablespoons canola oil
• 4 slices sharp cheddar cheese
• 4 hamburger buns, split, toasted
• chipotle ketchup

Recipe

• 1 heat the olive oil and butter in a large saute pan over high heat until almost smoking.
• 2 add in the mushrooms and cook/stirring occasionally, until soft, about 5 minutes.
• 3 add in the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes.
• 4 stir in the thyme and parsley; transfer to a bowl.
• 5 divide the meat into 4 equal portions (about 6 ounces each); form each portion loosely into a 3/4 –inch thick burger and make a deep depression in the center with your thumb.
• 6 season both sides of each burger with salt and pepper.
• 7 cook the burgers, using the canola oil—heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
• 8 flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• 9 during the last minute of cooking—top each burger with a slice of cheese and a basting covering.
• 10 place the burgers on the bun bottoms and top each burger with chipotle ketchup and a large spoonful of the mushrooms.
• 11 cover with the bun tops and serve immediately.

Tilapia With Lemon And Capers

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

Ingredients

• Servings: 2
• 14 ounces tilapia fillets, 4 medium fillets
• 1/8 cup canola oil
• 1 cup low-fat milk
• flour, enough to lightly coat the fillets
• salt and pepper, to taste
• 2 -3 tablespoons butter
• 1/8 cup capers, drained
• 1/8 cup fresh parsley, chopped, adjust to your taste
• 1 -2 lemon

Recipe

• 1 peel the lemon removing the inner membrane, cut into segments and reserve juice.
• 2 place enough flour in a zip bag to coat the fillets and season the flour with salt and pepper.
• 3 dip the fillets into the milk and into the flour mixture and shake to coat.
• 4 remove and shake off any excess flour and repeat with other fillet.
• 5 heat enough oil to coat the bottom of a skillet and place fillets in oil.
• 6 brown the fillets on both sides turning only once until the fillets flake easily.
• 7 remove from skillet to warm serving plates.
• 8 drain excess oil from pan, wipe out skillet and add in the butter.
• 9 once melted and slightly browned, add in the lemon with juices, capers and parsley.
• 10 warm through and spoon over fillets.
• 11 serve immediately with some steamed vegetables and a mixed green salad.
• 12 a very nice light and healthy dinner for 2.

Spicy Sweet Potato Casserole

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

Ingredients

• Servings: 12
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 2 medium sweet onions, halved and thinly sliced
• 3 1/2 lbs sweet potatoes, peeled and cut into large cubes
• 2 cups water
• 3/4 cup golden raisin
• 2 tablespoons light brown sugar
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper

Recipe

• 1 in a large skillet, heat the oil over medium-high heat. add the sliced onions and cook for 3 minutes, stirring occsionally. add in the sweet potatoes and cook an additional 10 minutes.
• 2 add two cups of water to the skillet. add in the raisins, sugar, salt ginger cinnamon and cayenne. reduce heat, cover and cook for 12 minutes until the potatoes are tender.
• 3 serve hot or at room temperature.
• 4 note: you can prepare these up to two days in advance. to reheat, place in a casserole dish and let stand 30 minutes at room temperature. bake at 325 degrees for 30 minutes.

Mexican Lentil Soup

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

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 6 cups water
• 1 (16 ounce) jar salsa, mild
• 1 1/4 cups dry lentils, rinsed

Recipe

• 1 heat oil in dutch oven or large soup pot over medium heat.
• 2 add onion and carrot; cook and stir 3 to 4 minutes.
• 3 add water, salsa and lentils. bring to a boil.
• 4 reduce heat, simmer 30 to 40 minutes or until letils are tender.
• 5 serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. be creative!

Sweet Potato Pancakes (vegan)

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

Ingredients

• 4 cups sweet potatoes, peeled, coarsely grated
• 1 cup water
• 6 cups red potatoes, shredded
• 2 cups water (yes, again)
• 2 teaspoons salt
• 1 cup onion, diced
• 1/2 cup fresh parsley, chopped
• 1/2 cup unbleached flour
• 1 1/4 cups dried cranberries
• 4 teaspoons crisco shortening
• 1/4 cup canola oil

Recipe

• 1 put sweet potatoes & 1 cup of water in a large skillet over medium heat, then cover & steam for 10 minutes or until potatoes start to soften. transfer the potatoes to a plate & set aside.
• 2 in a large mixing bowl, combine red potatoes with the salt & 2 cups of water & let stand for 20 minutes before rinsing, draining & pressing dry.
• 3 to the red potatoes, add the sweet potatoes, onions, parsley, flour, cranberries & crisco, mixing well.
• 4 heat half of the oil in the skillet over medium-low heat. when it is hot, add 1/2-cup measures of the potato mixture to the skillet, pressing down to flatten, & cook 3 to 5 minutes or until the bottoms are brown. turn the pancakes over & brown the other side.
• 5 transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture.
• 6 serve hot & crisp.

Proper Scottish Oat Scones

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

Ingredients

• 2 tablespoons butter (have used vegan margarine with good results)
• 1 1/4 cups rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1/4 cup sugar (may sub splenda)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raisins (i have subbed these out with dates and dried cranberries in the past)
• 1 large egg, lightly beaten
• 1/2 cup nonfat plain yogurt (may use soy with good results)
• 2 tablespoons canola oil

Recipe

• 1 1. preheat oven to 425°f spray a baking sheet with nonstick cooking spray or line it with parchment paper. melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. skim foam and pour into a small bowl.
• 2 stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. stir in raisins and make a well in the center of the dry ingredients. combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
• 3 turn out onto a lightly floured surface and gently knead several times to form a ball. pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want).
• 4 place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. transfer to a rack and let cool slightly. serve warm.

Storm Warning Glazed Cinnamon Coffee Cake

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

Ingredients

• 1/3 cup light brown sugar, packed
• 1 tablespoon ground cinnamon, up to 2 tablespoons if you want an intense cinnamon taste
• 1/2 cup walnuts or 1/2 cup pecans, finely chopped
• 1/3 cup honey
• vegetable cooking spray, for misting
• 18 1/4 ounces yellow cake mix
• 1 cup sour cream or 1 cup plain greek yogurt
• 3/4 cup canola oil or 3/4 cup vegetable oil
• 4 large eggs, lightly whisked
• 2 cups confectioners' sugar, sifted
• 1/3 cup milk or 1/3 cup soymilk
• 1 teaspoon pure vanilla extract

Recipe

• 1 place rack in the center of the oven and preheat oven to 350 f (175 c). lightly mist a 9x13 pan (or coffee cake bundt pan) with vegetable oil spray.
• 2 filling:.
• 3 combine brown sugar, cinnamon and nuts in small bowl and set aside. measure honey and set aside.
• 4 cake:.
• 5 if using verona assistent original, combine all liquids (sour cream, oil, and eggs) in 3.5 liter bowl with cake beaters first before gradually adding cake mix on low speed. otherwise put cake ingredients in mixer bowl in order listed and blend on low speed for 1 minute to combine. scrape down sides of bowl, increase mixer speed to medium, and beat 2 minutes, scraping down bowl sides again. batter should look thick and well blended.
• 6 9x13 pan:.
• 7 if using 9x13 pan, pour all batter in pan and smooth it out. add the filling: drizzle the honey on top of batter, then sprinkle the sugar-nut mixture evenly across top. with a dinner knife, swirl through these ingredients to blend them slightly. place the pan in the preheated oven and bake for 38 to 40 minutes. cake should be golden brown (if not completely covered by filling) and spring back when lightly pressed with your finger. when done, place pan on wire rack to cool while you prepare the glaze.
• 8 coffee cake bundt pan:.
• 9 if using silicone coffee cake bundt form, place bundt form on rigid cookie sheet and pour in half of the batter. leaving 1/4-inch to 1/2 inch margin next to form's walls, drizzle honey and then sprinkle sugar-nut mixture. then cover with remaining batter, making sure filling is sealed in by batter. place cookie sheet with form in oven and check for doneness at 50 minutes. when done, place cookie sheet with form on wire rack for 5 minutes. then remove cake from form onto serving plate.
• 10 glaze:.
• 11 place confectioners' sugar, milk and vanilla in a small mixing bowl, and stir until mixture is well combined. pour the glazed over the top of the hot cake in the 9x13 pan or drizzle over the rounded top part of the bundt coffee cake.
• 12 allow cake to cool for 20 minutes or more before cutting into squares. this can be served warm or at room temperature. (don't cut cake into slices until ready to serve; that will help it last the duration of the storm power outages.).

Iced Banana Slab Cake

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

Ingredients

• Servings: 8
• 4 bananas, roughly chopped
• 4 eggs
• 125 g brown sugar
• 325 g self raising flour
• 10 g butter
• oil, canola spray
• 1 dash brown sugar
• 125 g icing sugar
• 50 ml maple syrup (approx)

Recipe

• 1 place the eggs, brown sugar, and banana into a mixing bowl. using a stick belnder or food processor, blend until smooth and fluffy.
• 2 toss in the flour and fold gently, just until combined.
• 3 spray a baking tray with canola oil and line with baking paper. grease the top of paper with the butter and then pour in the banana mixture.
• 4 sprinkle with brown sugar and bake in a preheated oven at 190°c for 30-45 minutes, depending on your oven.
• 5 remove cake and allow to completely cool. spread the icing over the top and refrigerate for 15 minutes to set. slice and serve.
• 6 to make icing: mix all ingredients together until thick and smooth. note you may not need to use all the maple syrup only enough to get the right spreading consistancy.

Spicy Tofu Udon Noodle Bowl

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

Ingredients

• Servings: 4
• 6 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles) or 6 ounces spaghetti
• 2 teaspoons canola oil
• 2 cups sliced mushrooms
• 3 cups reduced-sodium fat-free chicken broth
• 2 cups snow peas, trimmed
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons low sodium soy sauce
• 1 teaspoon brown sugar
• 2 garlic cloves, minced
• 1 serrano pepper, sliced
• 1 cup light coconut milk
• 3 tablespoons fresh lime juice
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 1 (12 1/3 ounce) package lite firm silken tofu, cut into (1/2-inch)
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro

Recipe

• 1 cook noodles according to package directions, omitting salt and fat. drain.
• 2 heat oil in a large saucepan over medium-high heat. add mushrooms to pan; sauté 3 minutes or until tender.
• 3 add broth and next 6 ingredients (through serrano); bring to a boil. cook 4 minutes.
• 4 stir in milk, lime juice, and sambal oelek; reduce heat, and simmer 5 minutes.
• 5 add tofu; cook 5 minutes. place about 1 cup noodles into each of 4 bowls.
• 6 ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.

Graham Cracker Pie Crust

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

Ingredients

• Servings: 8
• 1 cup graham cracker crumbs (about 16 squares)
• 2 tablespoons splenda granular
• 1 tablespoon margarine or 1 tablespoon butter, melted
• 1 tablespoon canola oil
• 2 tablespoons egg whites

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly coat a 9-inch pie pan with nonstick cooking spray.
• 3 combine crumbs in a small bowl or food processor (pulse to make crumbs from crackers).
• 4 add splenda, margarine, and oil, and stir or pulse.
• 5 add egg and stir well, or pulse again. pour crumb mixture into pie plate. with your fingers, the back of a spoon, or with a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate.
• 6 bake 8 to 10 minutes. remove and cool.

Sid's Onion Burger

Total Time: 2 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 4 tablespoons canola oil
• 1 lb ground beef (gently formed into 6 balls)
• 2 medium yellow onions (very thinly sliced with a mandoline or a sharp knife and divided into 6 equal portions)
• kosher salt, to taste
• 6 slices american cheese
• 6 hamburger buns, toasted

Recipe

• 1 working in 2 batches, heat 2 tablespoons oil in a 12" cast-iron skillet over medium-high heat.
• 2 add 3 beef balls and, using the back of a spatula, press down on them until they're thin; cook for 1 minute.
• 3 top each patty with a portion of the onions; season with salt.
• 4 press onions into the meat and cook for 1 minute more.
• 5 flip burgers; flatten with the spatula. place a cheese slice on each patty and let melt while onions and meat brown.
• 6 serve on buns.

Healthy Pie Crust

Ingredients

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

Recipe

• 1 combine oil with flour and salt .
• 2 drizzle with milk.
• 3 this makes 2 crusts, or one top and one bottom enjoy! cindy

Summer Spiral Salad

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 4 cups cooked spiral shaped pasta
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 4 ounces part-skim mozzarella cheese, cut into thin strips
• 2 ounces turkey salami, cut into thin strips
• 1/2 cup pitted ripe olives
• 3 tablespoons canola oil
• 1/3 cup tarragon vinegar or 1/3 cup cider vinegar
• 1 1/2 teaspoons salt
• 4 1/2 teaspoons minced fresh oregano or 1 1/2 teaspoons dried oregano
• 4 1/2 teaspoons minced fresh basil or 1 1/2 teaspoons dried basil
• 1/8 teaspoon pepper

Recipe

• 1 in a large bowl, combine the first six ingredients.
• 2 in a jar with a tight fitting lid combine the oil, vinegar, and seasonings; shake well.
• 3 pour over pasta mixture and toss to coat.
• 4 cover and refrigerate for several hours or overnight.

Mexican Millet

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

Ingredients

• Servings: 8
• 2 tablespoons canola oil
• 1 garlic clove, minced
• 1 cup millet
• 1 small yellow onion, finely diced
• 1 jalapeno, seeded and minced
• 2 cups vegetable broth
• 3 tablespoons tomato paste
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon cumin
• 1 (14 ounce) can diced tomatoes, drained
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 heat oil in a skillet over medium heat.
• 2 add garlic and stir until just fragrant.
• 3 add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
• 4 next, add the millet, and stir to coat the grains in the oil and vegetables. fry until golden, about 4 to 6 minutes.
• 5 pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
• 6 bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
• 7 remove from heat, and allow to sit covered for 10 more minutes.
• 8 stir in cilantro, then fluff with a fork before serving.

Shrimp, Spinach, Tomato And Goat Cheese Frittata

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

Ingredients

• Servings: 4
• 4 eggs
• 4 egg whites
• 1/3 cup chopped fresh tomatoes or 1/3 cup diced canned tomato
• 1 dash dried ancho chile powder
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 2 tablespoons canola oil
• 12 large shrimp, sliced in half crosswise (16 to 20 count)
• 1 small shallot, chopped
• 1 cup packed chopped fresh spinach
• 1/2 cup crumbled goat cheese

Recipe

• 1 preheat oven to 400°f.
• 2 whisk eggs and egg whites together in a medium bowl. add tomatoes, ancho chili powder and chopped basil. add ¼ teaspoon salt and pepper.
• 3 heat a medium cast-iron skillet or other ovenproof skillet over medium-high heat. add canola oil. season shrimp with remaining ¼ teaspoon salt and pepper. when oil is hot, place shrimp in pan and sauté 1 minute. add shallot and sauté 2 minutes. add spinach and cook until wilted.
• 4 spread shrimp and spinach mixture evenly in skillet. pour egg mixture into skillet. use a spatula to lift shrimp and spinach mixture, allowing egg mixture to flow underneath. sprinkle goat cheese on top. once the frittata is set on the bottom, transfer to oven and bake 13 to 15 minutes, until puffy and golden brown. remove from oven and let cool a few minutes before cutting into wedges.

Graham-cracker Pie Shell

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

Ingredients

• nonstick cooking spray
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon unsalted butter, room temperature
• 1 tablespoon canola oil

Recipe

• 1 preheat oven to 375 degrees. spray 10-inch pie plate with cooking spray.
• 2 in food processor combine crumbs, butter and oil. process until mixture is well blended. add a few drops of water if mixture is too dry.
• 3 press crumbs into pan, and bake for 6 to 9 minutes until just lightly tinged brown. let stand on wire rack until thoroughly cooled.

Papas Rellenas With Picadillo De Pavo

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 40
• 1/4 cup pure olive oil
• 1 1/4 lbs ground turkey
• 1 tablespoon butter
• 3 garlic cloves, thinly sliced
• 1 medium red onion, diced
• 1 red bell pepper, stemmed, seeded, and diced
• 1 yellow bell pepper, stemmed, seeded, and diced
• kosher salt
• fresh ground black pepper
• 1 large tomato, peeled, seeded, and chopped
• 1/2 cup tomato paste
• 1 cup dry red wine
• 1/2 cup spanish dry sherry
• 1/2 cup small caper, well rinsed and chopped
• 1/2 cup raisins or 1/2 cup currants, roughly chopped
• 5 tablespoons lightly rinsed and roughly chopped green olives
• 3/4 cup sliced scallion
• 3 cups mashed idaho potatoes (about 1 1/2 pounds potatoes)
• 3 cups mashed boiled yucca root (about 1 1/2 pounds yuca)
• 5 extra-large eggs
• 1/4 cup chopped thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 1 teaspoon cayenne pepper
• 3 cups prepared ground turkey, picadillo de pavo
• 1 cup all-purpose flour
• 3 tablespoons water
• 3 cups fine breadcrumbs
• canola oil or peanut oil, for deep-frying

Recipe

• 1 picadillo:
• 2 heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil.
• 3 put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes.
• 4 transfer the turkey and any juices to a bowl.
• 5 reserve.
• 6 add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot.
• 7 add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
• 8 stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions.
• 9 lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. remove from the heat.
• 10 papas rellenas:
• 11 combine the mashed potatoes and yuca in a large bowl.
• 12 lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne.
• 13 cover and refrigerate for 30 minutes.
• 14 form the potato mixture into balls about 1 1/2 inches in diameter.
• 15 using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball.
• 16 add the filling and pinch the dough to seal.
• 17 pat the seam gently, then roll the ball to make it smooth and round.
• 18 bring out 3 shallow bowls, put the flour in 1 and season with salt and pepper.
• 19 in another, beat the remaining 3 eggs with the water.
• 20 put the bread crumbs in the third bowl.
• 21 roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
• 22 in a deep fryer or deep pot, heat the oil to 375 degrees f.
• 23 drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes.
• 24 remove and drain on paper towels.
• 25 serve.

Fresh Breakfast Sausage

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

Ingredients

• Servings: 4
• 1/2 lb ground lamb
• 3/4 teaspoon dried sage, crumbled or 1 t chopped fresh
• 1/4 teaspoon dried thyme, crumbled or 1/2 t fresh chopped
• 1 1/2 teaspoons maple syrup, pure
• 1 pinch ground nutmeg
• coarse salt and pepper
• 1/2 teaspoon canola oil

Recipe

• 1 in small bowl, mix lamb, sage, thyme, syrup, nutmeg, 1/2 t salt and 1/4 t pepper. divide into 4 equal pieces and form patties.
• 2 in medium skillet, heat oil over medium-high. add patties and cook until browned, about 1 minute. reduce heat to medium and flip patties. cover and cook til cooked through, 5-8 minutes.

Spicy Sweet Potatoes

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

Ingredients

• Servings: 8
• 3 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
• 2 tablespoons olive oil or 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Recipe

• 1 in a zip-top plastic bag, toss potatoes and oil.
• 2 combine remaining ingredients; add to bag; toss to coat.
• 3 transfer to a greased 11x7 inch baking dish.
• 4 bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Lee Bros. Country Captain (throwdown)

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

Ingredients

• Servings: 6
• 1/2 cup chicken broth
• 1/2 cup dried currants or 1/2 cup raisins
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 lb slab bacon or 1/4 lb fatty country ham, chopped
• 12 chicken thighs, skin on, trimmed of excess skin and fat
• 1 large dried chile, pepper split and seeds removed (such as guajillo or pasilla)
• 2 1/3 cups peeled and sliced carrots (1/4-inch thick rounds, about 1 1/4 pound bunch weighed with tops)
• 2 diced yellow bell peppers
• 2 medium yellow onions, diced
• 3 cloves garlic, unpeeled
• 28 ounces crushed tomatoes, with juice
• 2 tablespoons grated fresh ginger
• 4 cups cooked rice
• 2/3 cup slivered toasted almond, chopped
• 1/2 cup chopped fresh flat-leaf parsley

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 pour the broth into a small saucepan and bring to a boil over high heat. put the currants in a small bowl and pour enough broth over them to cover. set aside. in another small bowl, combine the curry powder, garam masala, salt, and black pepper and reserve.
• 3 scatter the bacon in a 4 to 6 quart enameled cast-iron pot or dutch oven over medium-high heat. stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes. with the slotted spoon, transfer the bacon to a small bowl and reserve.
• 4 pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. brown the chicken thighs in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. add the reserved bacon fat, 1 teaspoon at a time, if the pot becomes too dry. remove the chicken and reserve in a medium bowl.
• 5 add 2 teaspoons reserved bacon fat to the pot (if there is none left, use 2 teaspoons canola or vegetable oil). add the chile and toast the chile in the fat, about 30 seconds per side, until very fragrant.
• 6 add the carrots, bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. add the tomatoes, spice mixture, ginger, and the currants and their broth. reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.
• 7 nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy. tent the pot loosely with foil and transfer to the middle rack of the oven. bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes. remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more.
• 8 remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. discard the chile. with tongs, transfer 3 thighs to each of 4 wide, deep bowls filled with 1 cup hot rice. spoon the sauce over the chicken and the rice and garnish with the reserved bacon, almonds, and parsley.

Spicy Swiss Chard

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

Ingredients

• Servings: 6
• 1 1/4 cups chicken broth
• 1 cup quinoa
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 jalapeno, seeded and finely chopped
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground chipotle chile powder
• 1 lb swiss chard, coarsely chopped (8 cups)
• 1 1/4 cups garbanzo beans, rinsed and drained
• 2 tablespoons fresh lime juice

Recipe

• 1 in a medium saucepan bring broth to a boil. stir in quinoa and reduce heat to low. cover, cook for 15 to 20 minutes or until tender. remove from heat and fluff with a fork.
• 2 meanwhile, in a large nonstick skillet heat oil over medium high heat until hot, about 1-2 minutes. add onion, jalapeno, paprika and chipotle. cook and stir 3-5 minutes or until veggies are softened. add swiss chard, garbanzo beans and lime juice. cook and stir 3-5 more minutes or until chard is wilted.
• 3 put quinoa on a platter and top with chard mixture to serve.

Spicy Sweet Potato Poppers #sp5

Total Time: 1 hr 4 mins Preparation Time: 1 hr Cook Time: 4 mins

Ingredients

• 1 (24 ounce) package simply potatoes mashed sweet potatoes
• 6 ounces monterey jack pepper cheese, shredded
• 2 eggs, beaten
• 2 1/2 cups italian seasoned panko breadcrumbs
• 4 cups canola oil, for frying

Recipe

• 1 in a large bowl, combine mashed sweet potatoes and pepper jack cheese. mix well.
• 2 using wet hands, form into popper shape, like small footballs about 1.5 inches long. wet hands often to reduce sticking.
• 3 dip poppers into beaten eggs, then roll in panko bread crumbs to coat. place coated poppers on a large plate.
• 4 place poppers into the fridge to chill for 30 minutes.
• 5 heat oil in a deep, heavy pot over medium-high heat to 350 degrees f. carefully drop poppers into the hot oil. fry in batches until golden brown, about 3 to 4 minutes.
• 6 remove with a slotted spoon, and drain on paper towels. stick a toothpick into each popper and serve hot.

Molasses Almond Granola

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups regular oats
• 1/2 cup sliced almonds
• 2 tablespoons wheat germ
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 1/3 cup dried currant
• cooking spray
• 1/4 cup dried cranberries
• 2 tablespoons sugar
• 5 tablespoons molasses
• 3 tablespoons canola oil
• 1 1/4 teaspoons vanilla extract

Recipe

• 1 1. preheat oven to 325°.
• 2 2. combine first 3 ingredients in a food processor; pulse 10 times or until coarsely chopped. combine oat mixture, salt, and cinnamon in a medium bowl; toss well. spread oat mixture on a baking sheet; bake at 325° for 20 minutes or until lightly browned, stirring occasionally. remove mixture from baking sheet; stir in currants.
• 3 3. cover a baking sheet with parchment paper; coat paper with cooking spray. combine cranberries, sugar, molasses, canola oil, and vanilla extract in a small saucepan over medium heat. cook 4 minutes or until sugar dissolves, stirring frequently. pour the cranberry mixture over the oat mixture, tossing to coat. spread the granola evenly on prepared baking sheet. bake at 325° for 15 minutes or until the mixture is lightly browned. remove granola from oven, and cool completely. break into small pieces. store granola in an airtight container in the refrigerator for up to 2 weeks.

Prosciutto Arancini

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

Ingredients

• 2 1/2 cups chicken broth
• 1 cup medium-grain rice such as arborio rice
• 1 tablespoon unsalted butter
• 1 pinch sea salt
• 1/2 cup grated parmigiano-reggiano cheese
• 1 whole egg
• 1 egg yolk
• 3 egg whites
• 1 cup all-purpose flour
• 2 cups fine dry breadcrumbs
• 2 ounces prosciutto, chopped
• 2 ounces fresh mozzarella cheese, chopped
• olives or canola oil, for deep-frying

Recipe

• 1 in a saucepan over high heat; bring the broth to a boil. stri in the rice, butter and salt. cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
• 2 transfer the rice to a bowl and stir in the parmigiano-reggiano. let cool slightly, then stir in the whole egg and egg yolk. let cool completely.
• 3 spread the flour on a dinner plate, and spread the bread crumbs on a seperate plate. in a shallow bowl, lightly beat the egg whites until blended.
• 4 in a small bowl, mix together the prosciutto and mozzarella, and then divide the mixture into 12 equal portions. moisten your hands with water. scoop up 1/4 cup of the rice mixture and place it in the cupped palm of your hand. flatten out the mixture slightly and place 1 portion of the proscuitto-mozzarella mixture in the center. mold the rice over the filling, adding a bit more rice if needed to cover it completely. shape the rice into a ball. roll the ball in the flour, and then in the egg whites to coat completely. finally, roll the ball in the bread crumbs and place on a rack. continue with the remaining ingreadients to make 12 balls total. rinse your hands frequently to prevent the rice from sticking to them. let the balls dray on the rack for at least 15 minutes before frying, or refrigerate the balls for up to 1 hour.
• 5 position the rack in the middle of the oven and preheat to 200 degrees f. line a large baking sheet with paper towels and set it next to the stove. pour the olive oil to a dept of 3 inches into a deep, heavy fry pan and heat to 375 degrees f on a deep-frying thermometer. the oil must cover the balls by at least 1 inch so they will cook evenly and not burst.
• 6 using a slotted spoon or wire skimmer, gently lower a few of the rice balls into the hot oil, being careful not to crowd the pan. fry until golden brown and crisp all over, about 2 minutes. using the slotted spoon, transfer the arancini to the prepared baking sheet and place in the oven to keep warm. fry the remaining arancini the same way, allowing the oil to return to the original frying temperature before adding the next batch.
• 7 arrange the arancini on a warmed platter and serve immediately, or hold in the warmed oven for up to 1 hour before serving.

Stout And Cheddar Meatloaf

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

Ingredients

• Servings: 8
• 2 tablespoons canola oil or 2 tablespoons olive oil
• 1 teaspoon canola oil or 1 teaspoon olive oil
• 1 medium yellow onion, chopped
• 1/2 cup small-diced carrot
• 1/2 cup small-diced celery
• 2 large cloves garlic, finely chopped
• 3/4 cup stout beer, such as guinness
• 4 ounces medium-coarse bread, cut into 2-inch pieces (about 2-1/2 cups)
• 1 cup whole milk
• 1 lb ground beef
• 1 lb ground veal
• 2 large eggs
• 1/2 cup grated cheddar cheese
• 1/4 cup dried mushroom, rehydrated in hot water and chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon worcestershire sauce
• kosher salt
• freshly ground black pepper
• 10 ounces sliced bacon (about 9 strips)

Recipe

• 1 heat 2 tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
• 2 add the stout, and simmer briskly, until almost dry, 4 to 5 minutes. transfer to a large bowl and let cool until warm.
• 3 in a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). finely chop and add to the bowl with the vegetable mixture.
• 4 position a rack in the center of the oven and heat the oven to 375°f.
• 5 add the beef, veal and eggs to the onion mixture. scatter the cheddar, rehydrated mushrooms, and parsley over the meat, and then sprinkle with the worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoons pepper. use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
• 6 heat the remaining 1 teaspoons of oil in a small skillet over medium-low heat. form 1 tbs. of the meatloaf mixture into a small patty. when the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. transfer to a plate and let cool slightly. taste and adjust the salt, pepper, and other seasonings as needed. repeat until you're satisfied with the flavor.
• 7 line a 9x13-inch baking pan with parchment. transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
• 8 bake until an instant-read thermometer registers 160°f in the center of the meatloaf, 40 to 55 minutes.
• 9 broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. let rest for 10 minutes. transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Matesha Bi Al Bayed (tomato With Eggs)

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

Ingredients

• Servings: 1
• 1 -2 teaspoon canola oil
• 1/4-1/2 onion, cut into strips
• 2 tomatoes, chopped
• 1 tablespoon parsley, finely chopped
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 2 -3 eggs, scrambled

Recipe

• 1 heat the canola oil in a small frying pan. cook the onion in the oil until it becomes soft.
• 2 add the rest of the ingredients (except eggs) into the pan & simmer over low heat for 10 minutes.
• 3 stir the scrambled eggs into the tomato mixture & let it cook until it is no longer runny, around 5-7 minutes. do not stir during this time.

Papa's Seafood Gumbo

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• 1 cup canola oil
• 2 cups flour
• 2 medium onions
• 4 -5 sticks celery
• 5 -6 garlic cloves
• 3/4 gallon wine
• 1 -2 lb polska kielbasa or 1 -2 lb other link sausage, cut into bite sized pieces
• 1/2 cup worcestershire sauce, approximately
• 1 tablespoon cayenne pepper
• 2 teaspoons pepper
• 2 tablespoons cajun seasoning
• 2 teaspoons tabasco sauce or 2 teaspoons hot sauce
• 2 (16 ounce) bags frozen cut okra
• 10 (8 ounce) cans oysters
• 3 lbs shrimp, 21/30 count raw, peeled
• 2 1/2 lbs imitation crabmeat

Recipe

• 1 make a roe with the oil and flour in a skillet. add more of either flour or oil as necessary. it should be a medium dark brown, and a thin syrup. you should have approximately 3 cups of roe when finished.
• 2 add celery, garlic and onions to the roe and cook until translucent. pour this into a very large 20 gallon stock pot.
• 3 add wine, and approximately 1 gallon water. add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
• 4 in your original skillet, brown the sausage. add this to the pot.
• 5 add seasonings to taste.
• 6 boil for 1-2 hours on medium high. when it starts to smell good, you know you are starting to get there. start tasting at this point and add more seasonings as necessary.
• 7 add okra and oysters.
• 8 let cook for another 40 minutes or so.
• 9 add shrimp and crab.
• 10 let cook until shrimp is pink.
• 11 serve over rice.

Texas Caviar

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup canola oil
• 1/4 cup apple cider vinegar
• 3 garlic cloves, minced
• 1/3 cup red onion, chopped
• 1/3 cup celery, chopped
• 1/2 teaspoon black pepper
• 3 -4 drops hot red pepper sauce (tabasco)
• 2 (15 7/8 ounce) cans black-eyed peas, drained and rinsed

Recipe

• 1 combine all ingredients except peas. pour mixture over peas and toss.
• 2 refrigerate overnight. toss before serving.

Oat Bran Muffins (and Variations)

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

Ingredients

• Servings: 12
• 2 1/4 cups unprocessed oat bran
• 1/4 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup skim milk
• 1/2 cup egg substitute
• 1/4 cup honey
• 2 teaspoons vegetable oil or 2 teaspoons canola oil
• vegetable oil cooking spray

Recipe

• 1 combine first 4 ingredients in a large bowl; make a well in the center of mixture. combine milk, egg substitute, honey, and oil; add to dry mixture, stirring just until moistened.
• 2 spoon batter into.
• 3 muffin pans coated with cooking spray, filling three-fourths full.
• 4 bake at 425* for 15 minute yield: 1 dozen (121 calories per muffin).
• 5 raisin oat bran muffins: add 1/3 cup raisins to batter.
• 6 banana oat bran muffins: add ½ cup mashed ripe bananas to batter.
• 7 blueberry oat bran muffins: add ½ cup fresh or frozen (thawed) blueberries to batter.
• 8 apple-cinnamon oat bran: add ½ cup minced apple and 1 teaspoons ground cinnamon to batter.
• 9 cranberry oat bran muffins: add ¾ cup fresh or frozen (thawed) cranberries to batter.

Matcha Green Tea Mega-cupcakes With Chocolate Frosting

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

Ingredients

• 1/2 cup canola oil
• 1 cup sugar
• 3 egg whites (or 2 whole eggs)
• 1 teaspoon vanilla extract
• 15 g matcha green tea powder (i used three 5g packets)
• 2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 -3 cups confectioners' sugar, sifted (see directions)
• 1/2 cup butter, softened (1 stick)
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 2 -4 tablespoons plain unsweetened soymilk

Recipe

• 1 whisk the oil, sugar, and egg whites (or eggs) together well.
• 2 in another bowl, mix the flour, baking powder, and salt together.
• 3 mix the vanilla and matcha powder with the wet ingredients.
• 4 whisk in the dry ingredients and blend until there are no lumps and the batter is smooth.
• 5 line a texas muffin pan with the right size paper or silicone cups and pour the batter in them with about 1/2" room at the top of the liner to allow for rising. (if using paper liners, use 2 per cup-- this size is very apt to leak.).
• 6 bake at 350f for 20-25 minutes or until the tops have lightly browned. run a cake tester through the center of each cupcake to make sure each one baked through. when they have fully baked, let cool on a wire rack for at least 20 minutes or until they are no longer warm to the touch.
• 7 make the frosting while waiting for the cupcakes to cool off-- make sure the butter has softened for about 45 minutes then put in the bottom of a large bowl.
• 8 put some confectioners' sugar, the cocoa powder, and vanilla over the butter and run an electric mixer through it, adding milk or soymilk as needed to make it run through smoothly. add more confectioners' sugar if it gets runny. keep repeating until it reaches a nice thick, creamy consistency.
• 9 spread or pipe the frosting onto each large cupcake as much as you'd like. green sprinkles or green sanding sugar make nice accents!

My Own Mole

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

Ingredients

• 3 ancho chilies
• 3 cups boiling water
• 1/4 cup sesame seeds
• 3 tablespoons canola oil
• 1 large onion, coarsely chopped
• 4 garlic cloves, mashed
• 2 chipotle chiles in adobo
• 28 ounces tomatoes, whole, chopped, pureed, it doesn't matter because it's all getting pureed in the end
• 2 tablespoons peanut butter (creamy) or 2 tablespoons almond butter (creamy)
• 1/2 cup raisins
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 tablespoon salt
• 1 tablespoon oregano
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 6 tablespoons cocoa powder, not dutch processed
• 2 cups water (from soaking the ancho peppers)
• 1 ounce dark chocolate, good quality

Recipe

• 1 pour boiling water over ancho peppers in a bowl & set aside to soak for 30 minutes or more until soft. drain, reserving water but discard the stems & seeds. set aside.
• 2 toast the sesame seeds & set aside.
• 3 heat oil in large saucepot. add chopped onion & saute until soft. add smashed garlic & saute a few minutes longer. add chipotles, soaked ancho peppers, tomatoes, peanut (or almond) butter, raisins, spices & ancho water. stir & bring to a simmer.
• 4 using a slotted spoon, scoop out all the solids into a blender. add toasted sesame seeds. puree thoroughly. add back to pot. simmer 15 minutes until thickened. taste for seasoning.
• 5 this can be served with anything - chicken, beef, lamb, tempeh, tofu,turkey -- tonight i served it with lamb tenderloin that i seasoned with salt & pepper, seared well in a cast iron skillet, covered with a few ladlefuls of sauce & finished in a 400f oven.

Mojito Marinade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 shallots, peeled and trimmed
• 1/4 cup mint, coarsely chopped fresh
• 1/4 cup rum
• 1 tablespoon lime zest, freshly grated
• 1/2 cup lime juice
• 3 tablespoons honey
• 2 tablespoons canola oil
• 1 tablespoon kosher salt

Recipe

• 1 place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor. pulse until the shallots are finely chopped. pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.

Time For Thai Grilled Fish With Chili-lime Sauce

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

Ingredients

• Servings: 6
• 3 tablespoons garlic, coarsely chopped
• 3 tablespoons cilantro leaves and stems, coarsely chopped
• 2 tablespoons fish sauce
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons canola oil (or olive oil)
• 1 1/2 lbs salmon fillets (or tuna, snapper, cod, catfish or tilapia)
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• 1 teaspoon garlic, finely chopped
• 1 teaspoon jalapeno pepper, finely chopped
• 1 teaspoon cilantro, finely chopped

Recipe

• 1 marinade:.
• 2 combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a smooth paste. transfer to a large zip-lock bag and add fish fillets. turn gently to season well. set aside for 30 minutes, or refrigerate up to 1 day.
• 3 sauce: combine sauce ingredients in a small bowl, stirring to dissolve sugar. sprinle with chili and cilantro and set aside.
• 4 coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425 degrees. remove fish from marinade and cook until done, turing once, about 5 minutes per side.
• 5 arrange on serving platter along with a small bowl of sauce, if using, to spoon over the fish. serve hot or warm.

Smokey Joe's Negril Beach Jamaican Jerk Chicken

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

Ingredients

• Servings: 4
• 1 bunch green onion, cut into 2-inch lengths
• 4 garlic cloves
• 2 inches piece peeled fresh ginger, cut into 1/2-inch discs
• 1 tablespoon fresh thyme leave
• 1 teaspoon ground allspice
• 1 whole cinnamon stick, broken into several pieces
• 1 teaspoon ground nutmeg
• 2 teaspoons coarsely ground black pepper
• 1 -3 scotch bonnet peppers, stems and seeds removed or 1 -3 habanero, chile peppers stems and seeds removed
• 2 tablespoons dark brown sugar
• 1/4 cup soy sauce
• 4 limes, juice of (about 6 t.)
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 skin-on bone-in chicken leg quarters or 1 (3 lb) chicken, cut into quarters

Recipe

• 1 place all ingredients except oil and chicken in a blender or food processor. with the processor running, slowly add a thin stream of oil until the mixture becomes thick. save 1/2 cup of the marinade for drizzling over chicken during cooking.
• 2 place chicken and larger amount of marinade in a ziptop plastic bag and marinate for at least 2 hours or overnight in the refrigerator.
• 3 prepare the grill.
• 4 remove chicken from marinade, discard marinade. place chicken on the grill, searing the first side (about 3-5 minutes). turn, drizzle with reserved marinade, and sear the other side. move chicken to an area of indirect heat (such as the grate above the grill or off to the side) and cook until it reaches an internal temperature of 165 degrees. use a grill pan on the stovetop, if preferred.

Summer Shortcakes

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

Ingredients

• Servings: 8
• 1/2 cup old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup low-fat buttermilk
• 3 tablespoons canola oil
• 1 large egg
• 1 lb strawberry, hulled and quartered
• 1 cup blackberry
• 1 cup blueberries
• 1 cup raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lime juice
• 4 ounces reduced-fat cream cheese, softened
• 1/3 cup confectioners' sugar
• 1 cup nonfat plain yogurt
• 1/2 teaspoon grated fresh lime peel

Recipe

• 1 prepare shortcakes: preheat oven to 425 degrees. spray a large cookie sheet with nonstick cooking spray. place oats in a blender and blend until they are finely ground.
• 2 in a large bowl, with a wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended. break up lumps of brown sugar with fingers if necessary.
• 3 in a small bowl, with wire whisk, mix buttermilk, oil and egg until well blended. add buttermilk mixture to oat mixture and stir just until blended.
• 4 spoon dough by 1/4 cups onto prepared cookie sheets, 3 inches apart, making 8 mounds. bake 12-14 minutes or until firm when pressed. transfer shortcakes to a wire rack to cool.
• 5 meanwhile prepare berries: in a medium bowl, combine berries, granulated sugar, and lime juice. makes 6 cups. set berries aside.
• 6 prepare filling: in another medium bowl, with mixer at medium speed, combine cream cheese, confectioner's sugar, and 1/2 cup yogurt. with rubber spatula, gently fold in lime peel and remaining yogurt.
• 7 to serve, split shortcakes in half. place bottom half of a shortcake on each of 8 dessert plates. top with filling and berries. replace shortcake tops.

Molasses Bran Muffins

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

Ingredients

• 1 cup rolled oats
• 1 cup wheat germ (try 1/2 c. ea. oat or wheat bran or wheat germ)
• 1/2 cup soy flour
• 1 cup whole wheat flour
• 1/2 cup flax seed meal (ground flax seeds)
• 1/2 cup powdered milk
• 1 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/2 cup canola oil
• 1 cup molasses
• 1 1/2 cups milk
• 2 eggs

Recipe

• 1 beat eggs; measure remaining liquid ingredients and blend. add oats & stir. measure & add all other dry ingredients on top; blend all together just until moistened. bake in sprayed muffin cups at 375* for 18-20 minute.

Eggnog Panettone French Toast

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

Ingredients

• Servings: 4
• 2 lbs panettone
• 3 eggs
• 1 cup eggnog
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch salt
• 1 tablespoon canola oil, for pan

Recipe

• 1 trim ends and bottom from panettone. cut into 1 inch slices.
• 2 combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
• 3 heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
• 4 dip each slice in egg batter on both sides. if you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.
• 5 cook one or two slices at a time to golden brown, about 3 minutes on each side.
• 6 transfer to a plate and serve with your preferred accompaniments.